Category Archives: Treats

Week 52: Recipes

Lemon Slice

Ingredients:
250g crushed biscuits (arrowroot)
1 cup coconut
½ tin condensed milk
100g butter, melted
Rind of 1 lemon
Juice of ½ lemon
 
Icing:
Icing sugar
20g melted butter
Juice of ½ lemon
Water
 
Crush biscuits roughly. Add coconut, condensed milk, butter, lemon rind and juice and combine well. Place in slice container and press. Combine ingredients to make icing – use as much icing sugar and water it takes to get the consistency that you desire (a little thicker is best)! Ice with icing and refrigerate until chilled. 
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Week 51: Recipes

Chocolate Cheesecake

Ingredients:
250g crushed chocolate biscuits
90g butter, melted
250g cream cheese
1 tin condensed milk
1/3 cup lemon juice
150g chocolate, melted
2 teaspoons gelatin
¼ cup water
½ cup cream, whipped
 
Combine biscuit crumbs and melted butter. Press firmly into lined spring-form tin. Refrigerate until required. Beat cream cheese until creamy. Add condensed milk gradually then lemon juice and melted chocolate. Dissolved gelatin in the water then add to mixture. Fold in whipped cream, then pour mixture over the chocolate crumb based. Let it smooth out and refrigerate for at least 2 – 3 hours. Serve with ice cream!

Week 50: Recipes

Easy Chocolate Fondue

Ingredients:
1 can chocolate flavoured syrup
1 can condensed milk
½ teaspoon salt
1 teaspoon vanilla essence (AU) / extract (CA)
 
In a heavy saucepan, over medium heat, combine chocolate syrup, condensed milk and salt. Cook and continually stir for between 10-15 minutes until slightly thickens. Remove from heat, stir in vanilla. Serve and enjoy with your favourite fruits. Store leftover’s in container in the refrigerator.
 

Fruit Dip

Ingredients:
1 packet cream cheese
1 jar marshmallow cream
1 teaspoon lemon juice
 
Using an electric mixer, beat the cream cheese until smooth. Add marshmallow creme and blend until mixture is smooth. Add in lemon juice, blend for another 30 seconds then serve and enjoy!

Week 49: Recipes

Pancakes

Ingredients:
1½ cups self raising flour
2 tablespoons sugar
2 eggs, lightly beaten
1 cup milk
60g butter, melted
 
Sift flour and sugar. Combine eggs, milk and butter and combine with dry ingredients. Mix well. Add more milk for a thinner consistency and more flour to thicken the mixture. Heat fry pan and cook pancake mixture. Once the edges brown or bubbles appear in the pancake, flip pancake to cook on the other side. Serve with fruit and syrup.

Week 48: Recipes

Breakfast Smoothie

Ingredients:
1 banana
1 cup fruit (strawberries, raspberries, mango, pineapple, peaches – really, whatever fruit you like!)
1 cup milk
1 tablespoon honey
½cup yogurt (again, pick your flavour)
 
Combine all ingredients into a blender. Blend until well combined. For thinner smoothies, add more milk. For thicker smoothies, add more fruit! 
 
It’s as simple as that!
 
I don’t think I have found a recipe with as much freedom as this one. Make it to what your preferences are!
 

Week 47: Recipes

Jam Drops

Ingredients:
125g butter
½ cup sugar
1 eggs, lightly beaten
1 teaspoon vanilla
1 ½ cup self raising flour
Jam flavours
 
Beat butter, sugar, egg and vanilla in mixing bowl. Sift flour and mix well. Roll into small balls and gently indent each biscuit with the end of a wooden spoon. Place a jam drop into each indent. Bake in oven at 180°C/350°F for 10 – 15 minutes or until lightly browned.
 

Week 46: Recipes

Apricot Slice

Ingredients:
125g butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk
1 cup flour
¾ cup coconut
1 cup diced dried apricots
 
Cream butter and sugar. Add eggs and vanilla and mix well. Add all remaining ingredients until combined. Bake in a shallow cooking tin at 180C/250F for 30-40 minutes. Once cooled ice with vanilla icing and cut into squares.
 

Week 40: Recipes

Banana Bread

Ingredients:
4 bananas
½ cup margarine
1 cup sugar
½ teaspoon salt
2 eggs
1 tablespoon baking powder
2 cups flour
1 cup chopped walnuts (optional)
1 cup chocolate chips
 
Blend all ingredients together except for flour, walnuts and chocolate chips. Stir in flour, walnuts and chocolate chips. Bake at 180°C/350°F for 50 minutes to 1 hour.  
 

Week 39: Recipes

ANZAC Biscuits

Ingredients:
2 tablespoons water
2 tablespoons golden syrup
65g butter
1 teaspoon baking soda
1 cup self-raising flour
1 cup sugar
1 cup coconut
1 cup rolled oats
 
Put water, golden syrup and butter in saucepan and bring to boil. Add baking soda – this will froth. Pour over flour, sugar, coconut and rolled oats while hot and mix well. On a baking tray, place walnut sized balls of mixture at least 6cm apart from each other. Bake in oven at 140°C/285°F for 20-30 minutes or until golden brown.
 
This one is dedicated to all the ANZAC’s out there. For more information check out: http://en.wikipedia.org/wiki/Anzac_Day
 
The ANZAC biscuit is claimed to have been sent to Australian and New Zealand soldiers serving in World War 1 from their wives as it doesn’t easily spoil and kept well during naval transportation. Since then, the ANZAC biscuit is synonymous with ANZAC Day.
 
On a side note – this is also one of my hubby’s favourite biscuits… so HAPPY BIRTHDAY!

Week 37: Recipes

Hot Cross Buns

Ingredients:
1 ½ cups milk
1 ½ tablespoon compressed yeast
1 teaspoon sugar
1 teaspoon flour
90g butter
4 cups flour
1 teaspoon mixed flour
½ teaspoon cinnamon
½ cup sugar
1 cup sultanas
1 egg, lightly beaten
 
Crosses:
½ cup flour
¼ cup water
 
Glaze:
1 tablespoon sugar
1 teaspoon gelatine
1 tablespoon hot water
 
Preheat oven to 200°C/390°F. Heat milk in saucepan until lukewarm, crumble in yeast, add sugar and teaspoon of flour. Stand in a warm place until foamy (approx. 15 mins). Rub butter into dry ingredients; add sugar, sultanas, egg and yeast mixture. Beat well and place dough in bowl, cover with cling-wrap & tea towel, place in warm place until doubled in size. Punch dough down, turn out and kneed until the dough is smooth and elastic. Cut dough into 18 pieces and roll into round shape. Place on greased oven tray, cover and stand in warm place until buns have doubled in size. Place crosses on top and bake in oven for 20 minutes or until golden brown. Prepare glaze by placing ingredients in a saucepan over a low heat until melted – do not boil. Remove buns from oven and glaze while hot. 
 

Chocolate Chip Hot Cross Buns

Ingredients:
1 ½ cups milk
21g compressed yeast
½ cup sugar
50g butter, melted
4 ½ cups flour
1 teaspoon salt
1 teaspoon mixed flour
½ teaspoon cinnamon
1 egg, lightly beaten
2 ½ cups chocolate chips
 
Glaze:
1 tablespoon sugar
1 teaspoon gelatine
1 tablespoon hot water
 
Crosses:
60g white chocolate
 
Preheat oven to 200°C/390°F. Heat milk in saucepan until lukewarm, crumble in yeast and add sugar.. Stand in a warm place until foamy (approx. 15 mins). Combine flour, melted butter, spices, salt, egg and yeast mixture. Beat well and place dough in bowl, cover with cling-wrap & tea towel, place in warm place until doubled in size. Punch dough down, turn out and kneed until the dough is smooth and elastic. Cut dough into 18 pieces and roll into round shape. Place on greased oven tray, cover and stand in warm place until buns have doubled in size. Bake in oven for 20 minutes or until golden brown. Prepare glaze by placing ingredients in a saucepan over a low heat until melted – do not boil. Remove buns from oven and glaze while hot. Once cooled, melt the white chocolate and pipe crosses over buns.
 
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