Choc Bikkie Slice 1 cup coconut cup sugar 1 cup SR flour tsp vanilla 115g (4oz) butter 1 beaten

en egg 2 tbsp Choc Quik 1 cup icing sugar 1 tbsp Choc Quik tsp butter little hot water Mix coconut, sugar, & flour. Melt butter with choc quik & add to dry ingredients, then mix in egg & vanilla. Line a swiss roll tray with GladBake & press mixture in. Bake for 15-20 mins in a slow oven (150C). Mix icing: Melt butter into hot water, then stir into the combined icing sugar & quik. When the slice has cooled, ice & decorate with 100s & 1000s.

Choc Bit Bikkies Cinnamon Bikkies (approx 6 dozen) 1 cup rolled oats 1-2 cups SR flour 1 cup plain flour 1 cup sugar 1 cup sugar 115g (4oz) butter 1 cup coconut 1 tsp mixed spice Choc Bits 2 dessertspoons honey 1 tbsp golden syrup 1 egg 2 tbsp boiling water cinnamon 115g (4oz) butter Melt butter & honey, add to flour, sugar, & spice. 1 small teaspoon carb soda Add lightly beaten egg & let stand for ~ 15 mins. Melt butter, add syrup, water & soda. Add to dry Toll into balls, place on greased tray & flatted ingredients. Place teaspoonfuls on a greased tray & with fork. Sprinkle lightly with cinnamon & top with Choc Bits. Bake for 10-15 mins at 180C. bake in moderate oven (180C) for 15 mins. Spicy Oat Bikkies 2 cups rolled oats Ginger Bikkies 1 cup sugar 225g (8 oz) butter 1 cup coconut 10 tbsp golden syrup cup SR flour 450g (1lb) SR flour 1 egg 2 tbsp ground ginger 170g (6 oz) butter nutmeg/cinnamon 2 tbsp golden syrup 170g (6oz) light brown sugar 2 tbsp ground ginger Melt butter & golden syrup together (dont boil). 1 tbsp mixed spice Add to dry ingredients & let stand for 10 mins. Melt butter, syrup & spices, then add to dry Place teaspoonfuls on greased tray, allowing for ingredients, then add lightly beaten egg. Place spreading. Bake for 15 mins at 150C, then cool teaspoonfuls on a greased tray allowing for spreading. Bake for 15-20 mins at 180C. on trays.

Fruit Muffins 2 cups tea (eg. Lemon, Apple Cinnamon, or even regular tea) 1 cup dried fruit chopped fine (eg. sultanas, apricots, peaches, apples, pears) 2 cups self-raising flour Make the tea with boiling water, add the dried fruit to soak & leave until lukewarm. Add flour, stir until just mixed. Place in 12 muffin tins & bake for 20 mins at 200C.

Apple Teacake Banana Cake (1 cake - loaf/sponge tin) Birthday Cake (Madeira cake) Date Loaf (or muffins-can then use for 55g (2 oz) butter/margarine 350g Nuttelex 55g (2 oz) butter sticky date puddings!) 1 cups SR flour 350g caster sugar 1 cup wholemeal SR flour 250g dates cup caster sugar 350g SR flour cup castor sugar 50g butter 1 egg 175g plain flour cup skim powdered milk cup powdered milk cup sugar 6 tsp No-Egg mixed up in 12 tbsp water cup water 1 tsp vanilla extract or grated rind of 2 lemons 1 cup boiling (or cold) water cup water 2 (?) Apples, peeled, cored and sliced Preheat oven to 160. Grease & line cake tin. 1 teaspoon carb soda Cinnamon and raw/Demerara sugar mixed together 1 egg Cream Nuttelex & sugar until light, fluffy & pale. 1 cups SR Flour 2-3 ripe bananas for topping & middle layer Put all dry ingredients in bowl. Melt butter & add to Melt butter, add to water, & beat in egg. Sift the flours together in a separate bowl. Beat 1 beaten egg the No-Egg mixture into the creamed mixture a water, beat in egg & add to dry ingredients, beating Add to dry ingredients & mashed banana. bit at a time, following each bit with a spoonful Put dates, butter, sugar and water into well. Pour half into greased, lined tin, place a layer Line tin (at least the bottom). Bake at saucepan, bring to boil & then simmer for of flour, to prevent the mixture form curdling. of apples with cinnamon/sugar mix & then remainder of cake mixture. Top with apples & 180C for 45 mins. Ice with lemon icing: Sift the remaining flour into the creamed mixture 2-3 mins. Take off the heat & add the carb & fold in carefully with a large metal spoon. cinnamon/sugar mix and bake 170-190C for ~45 soda (it will froth up so allow a big Add the flavouring (vanilla or lemon). Transfer mins. Test to make sure inside isn't gluggy. Lemon Icing enough saucepan for this & to then add You can really use just about any fruit - pears with to cake tin, and bake for ~ 1 1 hours this Icing sugar (~ 1 cup) cinnamon/sugar mix, peaches, apricots & plums may vary depending on oven & depth of cake tin. the flour later on). Allow to cool then add (nice sprinkled with a bit of icing sugar before lemon juice It is ready when well risen, firm to the the touch, flour & egg and mix well. Pour into loaf serving). Peaches and apricots don't really need small knob of butter (less than 1 tsp stops & a skewer comes out clean. Leave to cool in the tin (lined with GladBake.). If using round anything else on the top, although the tin then, leaving the lining paper on, wrap in foil date loaf tin, only fill half way and stand it from being dry & cracking) cinnamon/sugar mix is OK in the middle. If using or place in an airtight container for at least 12 upright in oven. Bake in moderate oven tinned fruit then you will need to drain it really well Melt butter & stir into icing, then add hours before cutting, to allow the cake to settle. and pat it dry otherwise it could tend to make the lemon juice (180C) 50-60 mins. Round date loaf tin cake soggy. Also try to get unsweetened tinned fruit may need a little longer. Put on rack to otherwise it will be too sweet.

cool.

Pumpkin Pie (CWA Cookbook) Lemon Yoghurt Cake Gingerbread Men 2 cups well drained cooked pumpkin Grated rind of 2 lemons 125g butter 1 cup sweet milk cup oil cup sugar 2 eggs 2 eggs 1 egg yolk 2 tablespoons flour 1 cup sugar 2 cups plain flour cup brown sugar tsp salt 1 tsp bicarb soda 1 teaspoon salt 2-3 tsp lemon juice 3 tsp ground ginger teaspoon nutmeg 1 cup natural yoghurt 2 tbsp golden syrup teaspoon ginger 2 cups SR flour currants/glace cherries/mixed peel 1 teaspoons cinnamon Mix rind, oil, eggs & sugar with a fork. teaspoon allspice Warm golden syrup until it softens by Add the other ingredients. Pour into putting it in a small jug & standing it in puff pastry greased ring tin (or muffin tin) & bake at Stir milk into the pumpkin, add beaten eggs, hot water. Cream butter & sugar until 180C for 30 mins. Leave to cool then turn flour, sugar, salt and spices and beat well forcreamy, add egg yolk, beat well. out. about 5 minutes. Line a pie dish with puff Gradually add sifted dry ingredients & warm syrup & mix well. Knead lightly, pastry and brush over with white of egg. roll out to 3mm thickness (quite thin) on Pour in the pumpkin mixture. Bake for about 5 minutes on top shelf of hot oven. lightly floured board. Cut them out, lift Remove to bottom shelf, reduce heat and carefully with a spatula/broad knife onto bake until pastry is cooked and custard is set greased oven trays. Bake at 180Cfor 15 and brown. The pastry can be cooked first mins, cool on trays. if desired. The time to cook custard is 30 minutes.

5 Minute Chocolate Mug Cake 4 tbsp flour 4 tbsp sugar 2 tbsp cocoa 1 egg 3 tbsp milk 3 tbsp oil 3 tbsp chocolate chips (optional) A small splash of vanilla extract 1 large coffee mug Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT!

Banana walnut crumble top muffins 2 cups self raising flour tsp baking powder 1 cup sugar 1 tsp mixed spice tsp cinnamon 2/3 cup chopped walnuts 1 cup mashed banana (1-2 bananas) 100 g melted butter or olivani 1 cup milk 1 egg Topping 1/3 cup chopped walnuts 2 tbsp brown sugar tsp mixed spice 2 tbsp plain flour 1 tbsp butter Prepare topping by pulsing ingredients together in food processor. Melt butter & add milk & mashed banana. Mix dry ingredients, then add wet ingredients & then the egg. Put in greased muffin tray (12 cup) & top each muffin with a sprinkle of the crumble topping.. Bake for 15 mins at 210C or until golden, well risen and springy when gently pressed.

Gur Cake Orange Madeleines (30 small, 18 large) Banana & Walnut Muffins (12) 8 slices of stale bread, or plain cake 100g butter cup oats 2/3 cup plain flour pinch of salt 125g caster sugar 30ml milk tsp baking powder 3 eggs 3 ripe bananas 2 tsp mixed spice 1 cup self-raising flour 115g sugar, plus extra for sprinkling 240g SR flour cup mixed fruit zest & juice of orange 1 tsp baking powder cup butter, melted seeds from 1 vanilla bean (1 tsp vanilla 1/3 cup brown sugar 1 egg, lightly beaten essence?) milk to mix 1 tsp cinnamon demerera sugar for sprinkling pinch of salt 3 tbsp honey Shortcrust pastry Preheat oven to 180 Celsius. Brush moulds 225g plain flour 1 egg with butter & lightly dust with flour. Cream tsp salt 115g butter butter & sugar until pale, add eggs & beat 85g crushed walnuts To make shortcrust pastry, mix flour, salt & butter in large until combined (don't worry if it curdles). In a small bowl soak the oats in the milk. mixing bowl. Rub butter into flour until resembles fine In a separate bowl mash the bananas and breadcrumbs. Mix in 2-3tbsp cold water & knead lightly to Sift in flour & mix until the flour is form a firm dough. Wrap in clear wrap & chill in fridge for incorporated.Mix in the orange zest & juice, set aside. Sift the flour, baking powder 30 mins. Preheat oven to 190C & grease & flour a square and cinnamon into a large mixing bowl. vanilla seeds & salt. Put a tsp in each baking tin (I just lined it with baking paper instead). Remove crusts from bread & make into crumbs. Put in a mould (for small, a tbsp for large). Bake for Add sugar, honey and eggs and mix well. mixing bowl with flour, salt, baking powder, mixed spice, 5-6 mins (for small, 10-12 for large. Was Add the mashed banana, walnuts and oats, sugar & mixed fruit. Mix well to combine. Add butter & egg more like about 20 mins for our small ones including the milk. Mix well. Pour with enough milk to make a fairly stiff, spreadable mixture Roll out pastry & cut out a piece for the lid. Use the rest, re- in our oven!). Remove by carefully tapping mixture into a greased muffin tray. Cook rolled if necessary, to line the base of the tin. Spread pastry the underside. Cool to room temp on a wire in a moderate oven for approximately 20 with the mixture then cover with pastry lid (sprinkle with demerera sugar). Bake for 50-60mins or until golden, leave rack & serve immediately. minutes. to cool in the tin. Cut into slices.

Cupcakes (24) Doughnut Muffins (24 mini muffins) 250ml water (room temperature ~23C) cup white sugar 90g Nuttelex / butter (softened) cup butter, melted 1 tbsp vinegar tsp ground nutmeg 1 tbsp vanilla (use just a tsp if using butter) cup milk 1 cups plain flour 1 tsp baking powder 1 cup caster sugar 1 cup flour 1 tsp bicarb soda 1 tsp cinnamon tsp salt 1/8 cup sugar Preheat your oven to 180C. Put liquids and Mix sugar, butter, & nutmeg in a large butter /Nuttelex in bowl first & then add all sifted dry ingredients on top. Mix until all bowl. Stir in milk, then mix in baking combined thoroughly, divide into cupcake powder & flour until just combined. Fill cases. Bake at 180C for 17-20 mins. Use a greased mini muffin cups about half full. skewer to check if theyre done or they will Bake at 190C for 15 - 20 mins, until the lightly spring back when touched. If you tops are lightly golden. Put sugar & would like them to be chocolate, simply add cinnamon in a bag & shake the muffins in there one at a time to coat. some sifted cocoa into the mixture when youre combining the ingredients. It should only take 1-2 tablespoons worth to flavour the mix.

Fruit Mince Short Pastry for Fruit Mince Pies (makes Spicy Chickpeas 1kg mixed fruit (try and get the one with "real cherries") approx 2 doz pies) 420g tinned chickpeas (drained) 200g glace cherries 225g plain flour (8oz) 2 x 400g tins crushed pineapple 112g cold butter (4oz) - this is a 2 to 1 mix or in 2 tsp dried chilli flakes 3 green apples (peeled, cored and grated) 1 tsp ground cumin the old terminology "half fat to flour". 1 dessertspoon fresh grated lemon rind a little bit of sea salt 1 tablespoon caster sugar cup brown sugar Cold water 1 tbsp olive oil. 2 teaspoons cinnamon Whiz dry ingredients in blender until it looks like Mix all of these together then spread 1 teaspoon nutmeg

breadcrumbs (or rub between fingers - takes longer!). Cut in cold water with knife until kinda holding together, then mix with hands. Divide into 1/3rd and 2/3rd and put the 1/3rd in the fridge to keep cold (tops) while rolling out Combine first 8 ingredients together in large saucepan bottoms (use short, sharp strokes). Cut out with with the Marsala & stir over medium heat until it comes to the boil. Reduce heat very low & simmer until big crinkle cutter, put into greased patty tins & the fruit is plump. Stir occasionally - don't let it stick add fruit mince mixture. Then roll & cut out tops and burn! Blend cornflour with Brandy & second half of with smaller cutter or star cutter, put onto top of pie (remember to seal with a little water around Marsala. Remove saucepan from heat & mix in the cornflour & booze mixture. Put back on stove & stir the edge), glaze with egg mixed with a dash of over low heat until it thickens. Cool slightly & pack milk, sprinkle with Demerara sugar (or raw down tight into sterile jars. Put lid on while hot. sugar). If using closed in lids, remember to prick The earlier in the year that you make this the more with a knife before cooking to let steam out. chance it has to mature. If you've left making it until the Cook at ~230C for ~12 minutes. Take out of tins last minute, add extra Brandy and Marsala - just be aware that the Marsala will also make it sweeter. Do the & cool on racks before packing or freezing.
2 heaped tablespoons cornflour cup Brandy 1 cup Marsala taste test!

Matzo 5 sheets Matzo 1 egg ~ 1 cup milk Beat up egg & milk & a dash of water. Break matzo into it & turn over with a on a fork until coated & starts to go soft. baking tray or tin. Bake for 20 minutes at Squash down with fork a bit. Leave it so 220 degrees c. If theyre still not crunchy sit while heat frypan to ~7. Put in oil to after that they might need another 5 10 coat bottom & teaspoon butter & stir minutes. The recipe didnt say shake around. Stir matzo again, squash down, them around during baking but I did a tip in to cook. couple of times anyway. Not sure if it made a difference!

Crusty White Loaf (of bread) 300ml lukewarm water 500g plain flour 1 tbsp olive oil tbsp salt tbsp yeast Put all in breadmaker on dough setting. When ready, form into a loaf like a fat cigar. Put on a floured piece of baking paper and allow to rise for 30 mins. Preheat oven to 220C with a greased baking tray in it. Roll the loaf onto the hot baking tray. Bake for about 15 mins, turn over & bake for further 5 mins. Spray loaf and sides of oven with water occasionally. Tap the base of the loaf to make sure it sounds hollow, then allow it to cool on a wire rack.

Bread (breadmaker 1.25kg loaf) 450ml water/milk 2 tbsp oil 2 tsp salt 2 tsp sugar 600g wholemeal flour cup cracked wheat (or linseed, sesame seeds, sunflower seeds) 2 tsp yeast (Allied High Activity Instant Dry Yeast) Buns As above, but add an extra tsp yeast. After mixed in breadmaker, take out & punch air out & give it a reasonable knead. Cut it into 8 & roll into balls/sticks. Put on a greased tray & cover with plastic & a teatowel & let it rise for hour in a warm spot. Then bake for ~15mins at 210C. Its done when you tap the bottom and it sounds hollow.

Bagels Pastry with Oil 1 cup water 500g plain flour 1 tsp sugar salt 1 tsp salt water 3 cups plain flour 1 tsp baking powder 1 tsp dry yeast salad oil (like canola mild tasting) mixed Put in breadmaker.in this order. Set on dough with water: 3 parts water to 1 part oil setting. When dough is ready, remove from (add 2 tbsp caster sugar for sweet pastry) pan and turn dough out onto a lightly-floured Sift the dry ingredients & mix with the oil & surface. Divide into 10 equal portions. Roll water mixture until it is pastry-like :-) (original into smooth balls. Use thumbs to make a 1-1/2instructions say keep the dough stiff, but I inch hole in the centre of each ball. Put on a made it too dry, so...) greased baking sheet. Cover with wax paper and dry towel. Place in a warm area free of drafts and allow to rise for 30 minutes. Bring large pot of water & 1 tspn sugar to boil. Simmer 3 to 4 bagels at a time in water for 5 to 6 minutes per side. Turn once or twice. Remove with slotted spoon. Drain on paper towels. Place on greased baking sheet. Brush lightly with egg yolk and water mixture. Bake at 200C for 25-30 mins. Makes 10 bagels.

Turkish Delight Slackman's Fudge Fruit & Nut Chocolates (20)(diabetic OK) Treacle toffee 2 cups water 400g tin condensed milk 50g stoned prunes or dried apricots 275g sugar 8 tbsp gelatine 60g butter cup sultanas 2 tbsp water 2 cups water 3 cups of chocolate buttons 25g (2 tbsp) dried apples, figs, or dates 2 tbsp black treacle 8 cups sugar Put all ingredients into a microwave safe 4 tbsp rosewater 25g ( cup) flaked almonds 50g butter container. Cook in microwave for about 4-5 1 tsp cochineal 1 dessertspoon vinegar minutes or until chocolate has melted, stirring 25g ( cup) hazelnuts or walnuts 2 cups slivered almonds or chopped pistachios Put all the ingredients into a large 2-3 times. During cooking, making sure all 2-4 tbsp lemon juice 8 tbsp icing sugar saucepan, stir, and boil (hard boil, not 4 tbsp cornflour ingredients are well combined. Place into a 50g good-quality dark chocolate foil lined 2cm deep pan. Refrigerate until firm. Chop the fruit & nuts in a food processor or simmer) for about 12-15 minutes, until a In a small saucepan, dissolve the gelatine in the blender until fairly small. Add 2 tbsp lemon sugar thermometer shows 149C. If you water over moderate heat. In another saucepan Cut into squares and serve. dissolve the sugar in the other water, stirring with a juice & process again to mix. Scrape the like your toffee brittle, then boil for a wooden spoon until dissolved. Bring to the boil, mixture into a bowl, taste & add more lemon Or, even slacker: remove from heat & add the dissolved gelatine. juice if needed. Melt the chocolate. Roll the slightly longer time. You can check it's 340g semisweet chocolate chips Return to heat & simmer gently over low heat for 15fruit mixture into small balls. Using tongs or 2 ready when a small amount dropped in 400g tin sweetened condensed milk 20 mins, until it goes all frothy, stirring all the time. forks, roll the balls in the melted chocolate, cold water forms a small ball. Then, take Remove from heat, stir in rosewater, cochineal & Place chocolate & milk in microwave safe then place them on oiled foil to cool & set. the mixture off the boil and carefully pour nuts. Cover the pan & leave for 15 mins. Skim off bowl. Microwave on medium for 2-3 mins, any skin that has formed on top with a spoon & pour into a shallow greased tin about 20cm stirring after 2 mins. Microwave, stirring at 1 square. As the toffee is setting, mark into into a 30cm square tin which has been rinsed out minutes intervals, until chocolate is melted and Let set, preferably overnight. mixture is smooth and thick. Pour into greased squares with a knife that's been dipped in with water. icing sugar & cornflour & rub Sift of together the a little 8" square pan and cool. You can also melt the oil. This makes about 350g of toffee. this mixture over the surface. Using a sharp knife chips and milk in a heavy saucepan over low dipped in the icing sugar mixture, cut into squares & heat. toss in the mixture. Store in a tin in wax paper with more icing sugar & cornflour between them.

White Chocolate Truffles: Butterscotch Popcorn Honeycomb 1/3 cup thickened cream 125g (4oz) popping corn 1 cup sugar 250g white chocolate melts, broken up 125g (4oz) butter 1 tbsp honey small 2 tablespoons honey 1 tbsp vinegar 2 tsp vanilla essence (optional) cup of sugar knob of butter, the size of a walnut extra 250g white chocolate melts, to coat Pop the corn and put in very large bowl. tbsp bicarb soda Bring cream to the boil, remove from Combine honey, sugar & butter in Put the sugar, honey, vinegar & butter heat, stir in the chocolate until melted & saucepan, stir over low heat until all in a saucepan over heat. Stir together smooth. Add vanilla essence if wanted. dissolved & melted. Bring to the boil & well & keep stirring until the sugar is Cover & put in fridge until cold & set ~ boil 5 minutes (watch that it doesn't boil dissolved. Boil gently until it reaches 30 mins. Make into balls a melon baller over or burn). Pour over the popped corn 149-154C (take off early!). Remove is good for this. Cover & put in fridge & mix until the corn is well coated. Pour from heat & add bicarb, stirring until until firm again. Melt extra chocolate in quickly onto clean bench, table or oven double boiler and roll truffles in to coat. trays & cool. When cold, break up & put the mixture swells up. Pour into a in air tight container or it'll go soggy! buttered tin or dish, let cool until half Put in fridge/freezer to set. set, then mark into squares with an oiled knife. Store in an airtight container, packed between single layers of greaseproof or wax paper.

Mixed Berry Jam Kisses (biscuits) (~26) Orange Creams (biscuits) (~20) 60g butter, at room temperature 200g butter, chopped, at room temperature 250g strawberries cup caster sugar cup icing sugar, plus extra for dusting 2 cups wholemeal SR flour 1 egg 1 tsp vanilla extract SR flour 1 plain flour cup SR flour cup cornflour cup cornflour 1 tsp cinnamon tsp cinnamon Orange Cream cup brown sugar icing sugar, for dusting 60g butter, at room temperature cup dried cranberries Mixed Berry Jam cup icing sugar, sifted 1 egg, lightly beaten 1 cup frozen mixed berries 2 tsp finely grated orange zest cup olive oil 1 tsp orange juice 1 cups fat-free strawberry yoghurt (or oat 1 cup caster sugar 1 tbsp lemon juice In a small bowl, beat butter, icing sugar, and milk + small amt of strawberry essence) In a small bowl, beat butter & sugar together untilvanilla together until light & creamy. Sift flours 1 tbsp demerara sugar light & creamy. Beat in egg until combined. Sift together. Lightly fold into creamed mixture in 2 Chop half the strawberries, cut the other half flours & cinnamon together & fold into creamed batches. Roll half-tablespoons of mixture into into wedges. Combine flours, cinnamon, mixture. Drop teaspoonfuls onto a greased tray, balls (flour hands first to stop them sticking). brown sugar, & cranberries in a bowl. Add 5cm apart. Bake at 180C for 8-10mins, until Place on greased trays 3cm apart, & flatten egg, oil, yoghurt, & chopped strawberries. Stir lightly golden. Cool. slightly with fingertips. Bake at 160C for 12-15 until just combined. Spoon into patty pans (or Mixed Berry Jam: Microwave berries on HIGH mins, until golden. Cool on trays for 5 mins, direct into muffin trays), press strawberry for 2 mins. Add sugar & juice, microwave before transferring to wire rack to cool wedges on top, and sprinkle with demerara another 4 mins. Stir well, then microwave completely. Orange Cream: In a small bowl, sugar. Bake at 190C for 20-25mins or until another 4 mins, stirring every minute, until a jam- beat butter, icing sugar, zest and orange juice together until light & creamy. Sandwich browned & firm to the touch. Stand in pan like consistency. Allow to cool. Sandwich biscuits together with jam, dust tops with icing biscuits together with orange cream, dust tops for 5 mins, then cool on wire rack. sugar. lightly with icing sugar. Store in airtight container for 3-5 days.

Strawberry Yoghurt Muffins (12 or 18,

depending on size)