Dried Blueberry & Honey Slice....

· 70g Dried Blueberries
· 1 cup rolled oats
· ½ cup desiccated coconut
· ½ cup s/r flour
· ½ cup raw sugar
· 125g butter
· 2 tablespoons honey

1. Preheat oven to 180C
2. Lightly grease slice pan and line base & sides with baking paper.
3. Combine the dry ingredients in a large mixing bowl.
4. Place butter & honey in a saucepan & gently heat until mixture is bubbling.
5. Make a well in the centre of the dry ingredients and pour in the butter mixture.
6. Stir until combined.
7. Press mixture firmly into the prepared pan.
8. Bake for 10-15 mins, until golden. Cool for 10mins in the pan before cutting into squares.
9. Cool completely & serve.

Makes approx 12.

Lemon Coconut Slice

• 1 Cup self-raising flour
• pinch salt
• 1 cup coconut
• 125g margarine or butter
• 1/4 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup milk
• 2 eggs

Icing

• 1 cup icing sugar mixture
• 1 teaspoon margarine
• Lemon juice to taste

1. Put flour, salt and coconut into a bowl.
2. Melt margarine and sugars together in a saucepan.
3. Add to flour mixture and stir well.
4. Beat the eggs with the milk and add to the mixture. Combine well.
5. Pour into a greased lamington tin and cook at 190C for 18-20 mins.
6. To make the icing, combine icing ingredients and mix well.
7. Add warm water until desired consistency is obtained.
8. While still warm ice the lemon icing and top with extra coconut.
9. Cut & Eat.....YUMMO

Pancakes

Basic Pancakes (makes 4-6 decent size pancakes)

• 2 cups (300g) Self-raising flour


• 1/2 cup (75g) plain flour


• 2 tbs caster sugar


• 2 1/3 cups (580ml) milk


• 80g butter, melted, cooled


• 1 egg, lightly whisked


• extra melted butter

1. Sift flour into a bowl. Add sugar and stir well. Add milk, butter & egg. Whisk until well combined.


2. Brush non stick frying pan with a little of the extra melted butter. Heat over medium heat. Add some mixture to pan. Cook for 2 mins, or until bubbles appear on the surface. Carefully turn over and cook for another minute.


3. Continue cooking until all mixture has gone.


4. If you like you can dust with caster sugar and serve with lemon....or serve with your favourite topping - sweet or savoury.

Enjoy......

Mississippi mud cake

This is a dense, moist chocolate cake that can be eaten as a teatime cake or as an indulgent dessert when served with whipped cream or ice cream.

• 250g (9 oz) unsalted butter
• 175g (6 oz) plain chocolate, broken into pieces
• 340g (12 oz) light brown sugar
• 300ml (10 fl oz) hot water
• 1 tbsp instant coffee
• 200g (7 oz) plain flour
• 55g (2 oz) self-raising flour
• 55g (2 oz) cocoa powder
• 2 eggs, beaten
• icing sugar, to dust

1. Preheat oven to 160C (325F / Gas mark 3).
2. Grease a 23-cm (9in) square cake tin and line with baking paper.
3. Place butter, chocolate, sugar, water & coffee in a bowl over a pan of simmering water and heat until melted.
4. Stir until the mixture is smooth, then cool for 15 mins.
5. Transfer cooled chocolate mixture to a bowl, sift in the flours & cocoa and stir in the eggs.
6. Using an electric whisk, beat until smooth.
7. Pour batter into the cake tin and bake for 1 to 1 & 1/4 hours.
8. Remove the tin from the oven and cool for 10 mins.
9. Transfer to a wire rack to cool completely.
10. Dust with icing sugar and slice to serve.
11. Store in an airtight container for up to 5 days.

ENJOY.....

Christmas Balls

Christmas Balls

makes approx 30

• 4 cups desiccated coconut
• 395g can sweetened condensed milk
• 2 teaspoons finely grated lemon rind
• 1/2 cup (100g) red glace cherries, finely chopped

1. Preheat oven to 180C/160C fan - forced.
2. Line 2 baking trays with baking paper.
3. Combine coconut, milk and lemon rind in a bowl.
4. Add cherries.
5. Stir until coconut mixture turns pink.
6. Using 1 level tablespoon mixture at at time, roll mixture into balls.
7. Place balls, 3cm apart, on prepared trays.
8. Bake, swapping trays halfway, for 12-15 mins or until balls are lightly browned.
9. Cool on trays.
10. Serve.

A simple recipe that looks great on any Christmas table...

Toblerone Chocolate Mousse

• 1 x 200g Toblerone chocolate bar, roughly chopped
• 1/4 cup water
• 3 tsp gelatine
• 1 1/2 tbsp hot water
• 250ml thickened cream, whipped
• extra, 1/4 cup thickened cream, whipped
• 6 fresh strawberries for decoration

1. Place chocolate and water into a heatproof bowl. Place over a bowl of simmering water. Stir until the chocolate melts. Remove from the heat. Allow to slowly cool down to room temperature.
2. Combine the gelatine and hot water. Stir over simmering water until the gelatine dissolves. Stir into chocolate mixture. Gently fold whipped cream into the chocolate mixture. Spoon into serving dishes. Chill 2-3 hrs or until firm.
3. Top with the extra whipped cream and a strawberry each.