SWEET RECIPES FROM OUR FACEBOOK MEMBERS

Home made “LCM Bars”

250gms marshmallow
2tbs butter
5c rice bubbles
Melt Marshmallow and butter in the Microwave in 45 sec busts stirring in between until boiling… Mix melted mellow through the rice bubbles allow to cool slightly… Press into a lined slice tin and set in fridge. … See More
TIP- I have a bowl of water on stand by and wet my hands b4 I press it into the tin… its very stick when warm.

Caramello Chocolate Slice

Ingredients
1 x 220g block of Caramello Chocolate
1 x 250 g packet of Arnotts Grainita Biscuits, finely crushed
1/2 tin (200ml) of sweetened condensed milk
125g of butter

Method
Gently melt butter and condensed milk in a saucepan
Break chocolate and add to butter mixture, and stir until chocolate has …melted
Add crushed biscuits and mix until well combined
Press into a slice tin, and refrigerate until firm

CHOCOLATE SLICE

180g Butter
150g sugar
1 Tbsp golden syrup
1 Tbsp cocoa powder

Melt together in a saucepan over a low heat
Remove from heat

ADD 1 Cup coconut

1 Tbsp Baking powder

2 cups plain flour-sifted

Press into a slab tin and bake for approx 20-25mins at 180 degrees

When cool ice with:
1 cup icing sugar
1 Tbsp cocoa
milk to mix (approx 1-2 Tbsp)

sprinkle with coconut and cut into squares…. yummy!

PEANUT BUTTER COOKIES

1c Crunchy Peanut butter
1c Sugar
1tsp Cinnamon… See More
1 egg

Thats it no joke!!! TRY IT

Mix all in a bowl, spoon tablespoon size balls on to a lined try squish a tiny bit with a fork… bake @ 180 for about 8 mins or until a thin crust forms. (the come off soft so be careful putting them on a rack to cool)

4 ingredients 🙂

CHOCOLATE CAKE

50g butter, chopped
200g dark eating chocolate, chopped
2 cup caster sugar
1 cup milk
1 tsp vanilla extract… See More
1/3 cup bourban
1 1/2 cup plain flour
1/4 cup SR flour
1/4 cup cocoa powder
2 eggs

1/3 cup cream
200g dark eating chocolate

oven 160 or 140 fan forced
grease cake tin
combine butter, 200g chocolate, sugar, milk, extract and bourban in a medium saucepan, stir over low heat til smooth, allow to cool for 15 mins.
transfer to large bowl
wisk in flours and cocoa, then eggs, pour into pan.
bake 1 1/5 hours.

to make ganache
bring cream to the boil in a small saucepan, remove from heat, stir in chocolate.

make sure the cake is cold when icing with ganache.

Self Saucing Choc Fudge Pudding

serves 3-5

PUDDING
1 Cup SR Flour, 1/2 teaspoon salt, 2 tablespoons cocoa, 3/4 cup brown sugar, 3/4 cup milk, 2 tablspoons melted butter, few drops vanilla essence

SAUCE
3/4 cup brown sugar, 2 tablespoons cocoa, 1 3/4 cups boiling water

METHOD
Sift flour,salt and cocoa into an oven proof dish. Add sugar. Stir in milk together with melted butter and essence.

FOR SAUCE
mix all ingredients in a separate jug. Pour the mixture over the main pudding mix. Bake at 180C for approx 30-40 mins***…serve with cream or ice-cream
***I actually cook this in microwave for 8 mins on high and its quick and perfect

APPLE TURNOVERS

400g can pie apples
1/3 cup sultanas
1 tbsp brown sugar… See More
1/2 tsp ground cinnamon
3 sheets puff pastry-thawed
1 egg lightly beaten

1/preheat oven to 200c or 180c fan forced and line 2 baking trays with non-stick backing paper. Combine apples, sultanas, brown sugar, and cinnamon in a bowl. using saucer as a guide-cut 4 x 11cm rounds from ea sheet of pastry.
2/Put approx 2 tbsp of mixture onto each pastry round and fold over. Grease edges together with a fork to seal. Place on tray and brush lightly with beaten egg.
3/use a fork to prick a few holes into the pastry. Bake for 15-20mins, until golden brown. Dust turnovers with icing sugar and serve warm.

**Weetbix Slice**
1 cup crushed weetbix
1 cup coconut
1 cup SR flour
2/3 cup caster sugar
1 tbs cocoa
125 gms butter
1 tbs golden syrup or honey

Preheat oven to 180C, Line slice tin with b…aking paper
Sift flour with cocoa
Add crushed weetbix, coconut, sugar and mix well.
Melt butter with honey or golden syrup(few sec in microwave)
Add the melted mixture to the dry ingredients
Mix well and press firmly into the slice tin

bake 12-15 min until lightly golden.

Eat as is, or ice when cool, with choc icing & sprinkle with coconut.
Good for using all those weetbix crumbs in the bottom of the box.

I double the above ingredients as I have a large family. It still only lasts 2 days.

For the choc icing, I throw some butter, icing sugar and a little cocoa together, add a smidge of boiling water and mix.

By Sarnia

Sarah Samuela
It’s a family recipe…

BANANA BREAD

1/3 cup butter or margarine… See More
1/2 cup raw sugar
2 eggs
1 3/4 cups self raising flour
2 ripe bananas, mashed
1/3 cup crushed nuts, sultanas or coconut (optional extras)

In a mixing bowl, cream butter and sugar together well.
Beat in eggs.
Sift flour, add to creamed mixture alternatively with banana, lightly blend with a large spoon. Add sultanas or nuts or coconut.
Turn into a greased loaf pan.
Bake at 160 degrees C for about 45mins.
Cool in pan on wire rack for 10 mins before removing from pan.

Enjoy warm or cold with or without butter – heavenly!

TIP: I like to double the mixture to make a large loaf and six medium-sized muffins for lunch boxes. The one in the pic is a double mixture one!

LEMONADE SCONES

4 cups Self raising flour
pinch salt
250 ml thickened cream… See More
375ml can lemonade (cold)

Place dry ingredients in a bowl
Make a well and add the cream
Then add the lemonade and stir together with a knife
Roll out to desired thickness (don’t over work the mixture)
Place on a lined tray and dust with a little extra flour
Bake for 15 minutes in a 180 degree oven

Muesli Bars:
Warm condensed milk in a large saucepan, while you combine dry ingredients in a bowl: 250g rolled oats, 100g dried cranberries, 75g coconut, 125g mixed seeds, 125g peanuts or almonds. (change type of seeds, dried fruit, nuts to suit personal taste). Mix dry ingredients into the warm condensed milk. Put in lined baking tray, press… See More down with spoon (tray needs to be deep enough to allow mixture to be around 3/4 inch thick (or as thick as you want your bars). Cook on 130 decrees c for around 45-60 mins. Allow to cool for 15 mins then cut into bars, leave in tin to cool thoroughly before breaking up. Keep for days in a tin – they are yummy!

Raspberry and sour cream tea cake

Prep time 10 minutes
Cooking time 1hr
Ingredients:
…1 x 400g packet Traditional English Tea Cake mix ( the brand is ‘GREENS’)
3 Eggs
80g Softened butter
2/3 cup Sour cream
1/2 cup white chocolate bits
1 Cup frozen Raspberries
Icing sugar to dust

Method: Preheat oven to 200C or 180C fan forced. Grease a deep 20cm cake tin and line with baking paper. Place dry cake mix ( set aside cinnamon topping sachet ), eggs, butter, and sour cream into the large bowl of an electric mixer. Mix on low speed until ingredients are moistened, then increase speed and beat for 2 minutes. Stir thru choc bits and pour into prepared pan, sprinkle raspberries over cake mixture and gently press into mix. bake for 1 hr or until a skewer inserted comes out clean. Cool and lightly dust with icing sugar.
Note* This cake needs to be eaten within 2 days as the raspberries make it go soggy. Enjoy this is a beautiful fresh cake

Easy Banana Cake

Ingredients

125g butter
¾ cup sugar
…1 tsp vanilla essence
1 egg
2 ripe bananas mashed
1 ½ cups self raising flour
¼ cup milk

Method

1 melt butter, sugar and vanilla in a med sized saucepan
2 add mashed banana and stir through until just blended
3 add egg and mix well
4 stir in flour
5 add mild and mix lightly
6 bake at 170degrees for approx 40 min.

Butter Cake

185g butter
1.5 cups caster sugar
3 eggs
…1.5 cup self raising flour
3/4 cup plain flour
1 cup water

Mix it all together on low speed, bake in moderate oven for 1 1/4 hours or until cooked

Cabana Cake – carrot/banana… tis foolproof and amaaaazing….

125g margarine (I use butter)
3/4 cup sugar
2 eggs
…1 1/2 cups SR flour
1 banana, very ripe (I use 2 unless you have a huuuuge one)
1/2 cup sultanas
1/3 cup shredded coconut
1 large carrot, grated (I use 1.5 – 2 depending on the banana)
1/4 cup milk
1/2 tsp bicarb soda
vanilla essence

Cream margarine and sugar, add a few drops of vanilla, add eggs one at a time.
Add banana, sultanas, carrot and coconut. Mix well.

In another bowl, dissolve soda in milk, add sifted flour (stir it a bit) then add to other ingredients. Mix well.

Cook in moderate oven for 30-35mins.

Ice with cream cheese icing
30g butter
60g cream cheese
1 tsp vanilla essence
1 1/2 cups icing sugar

Top with toasted shredded coconut (optional – it makes it very coconutty!)

Marshmallow Fondant
Ingredients
1/4 cup butter
1 (16 ounce) package miniature marshmallows
4 tablespoons water
…1 teaspoon vanilla extract
2 pounds confectioners’ sugar, divided
Directions
1.Place the butter in a shallow bowl, and set aside.
2.Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners’ sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
3.Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners’ sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
4.Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners’ sugar.

Chocolate Mud Cake
Ingredients (serves 10)

Melted butter, to grease

250g butter, chopped
1 x 200g pkt dark cooking chocolate, coarsely chopped
…1 tbs instant coffee granules
2 tsp vanilla extract
215g (1 cup) caster sugar
150g (1 cup) self-raising flour
75g (1/2 cup) plain flour
30g (1/4 cup) cocoa powder
3 eggs, lightly whisked
80ml (1/3 cup) buttermilk
200g dark chocolate melts
200g white chocolate melts
Chocolate ganache
1 x 200g pkt dark cooking chocolate, coarsely chopped
60ml (1/4 cup) thickened cream

Method
Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper.

Place the butter, cooking chocolate, coffee and vanilla in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth.

Add the sugar, combined flour, cocoa powder, egg and buttermilk to the chocolate mixture. Use a balloon whisk to whisk until well combined.

Pour the mixture into the prepared pan. Bake in oven for 1 hour 15 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan to cool completely.

Meanwhile, place the dark chocolate melts in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water) and stir with a metal spoon until the chocolate melts and is smooth. Spread the chocolate over a clean, dry marble or glass work surface. Set aside until just set but not hard. Holding a chef’s knife at a 45-degree angle away from you, scrape the chocolate into thin curls. Repeat with the white chocolate melts.

To make the chocolate ganache, place the chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water) and stir with a metal spoon until the chocolate melts and the mixture is smooth. Set aside for 30 minutes to cool.

Spread the chocolate ganache evenly over the top and sides of the cake. Set aside for 10 minutes to set. Decorate the cake with dark and white chocolate curls to serve.

ICED VO-VO’S

ingredients-
60g butter at room temp.
1/2 cup caster sugar, plus another 1/2 a cup
1 egg
2/3 plain flour
…3/4 T gelatin powder
1 t vanilla extract
1/2 c dessicated coconut
1/3 cup rasberry jam

method-
prehat oven to 180, line two tarys with paaper.
beat the butter and 1/2 cup sugar until creamy, add egg and beat until combined, fold in the flours.
turn dough onto floured surface and knead 1 min or until smooth. roll out until 4mm thick, cut into rectangles and place on cookie sheets
bake for 10 mins or until lightly golden

meanwhile; combine 1/2 c sugar and 1/2 c water in a small saucepan, then sprinkle in gelatin powder, stir over low heat until dissolved, bring to the boil, reduce heat and simmer 4-5 mins. remove and cool.
when almost cold, pour mixture in a bowl, add vanilla and beat for 3-4 mins until a very thick marshmellow forms, spoon into piping bag with a plain 1cm nozzle, pipe along both sides of cookie leaving a bar strip down the middle, dip in coconut, and shake off excess.

warm jam until slightly thinned and spread down center of vovo, add more cocOnut if you wish.

ive made them before and they come out pretty good! i also put a few drops of pink colouring in with the vanilla for the icing.