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1 For packaging and decorating ideas visit: RECIPES Below are some ideas for those of you who need inspiration they are by no means the only things you should bake, and if you have a recipe that s always a hit, please use it! Happy Baking. Easy Baking Fridge Fudge Cake 1 packet (250g) plain biscuits 100gm butter 100gm sugar 1tsp vanilla 1 large tablespoon cocoa 1 large egg Icing icing sugar cocoa 1 tablespoon butter Crush biscuits using a rolling pin or food processor but not too finely crushed; beat egg; chop up walnut halves. Melt butter, sugar, cocoa, vanilla in a pot on the stove top. Add crushed biscuits, chopped walnuts, beaten egg. Mix well on low heat on stove top. Remove from heat. Grease a baking slice tin. Best results use butter rather than oil. Tip mixture into tin. Spread and press into the slice tin with a spoon. Ice with chocolate icing while still warm and cut into smallish sized squares. Mars Bar/Rice Bubble Slice 3 Mars Bars 80g margarine or butter 3 tablespoons golden syrup 9 cups (230g) Rice Bubbles 1 large dark chocolate bar Cut Mars Bars into small pieces. Melt the margarine, syrup and Mars Bars in a pot over low heat. Put the rice bubbles in a bowl and add melted mixture form pot slowly. Mix well. Press mixture flat into a slice tray then leave to cool. Melt the chocolate and spread over the top. Leave to set, then cut into squares. Quick Cheese Scones 4 cups plain flour 4 tsp baking powder 2 cups grated tasty cheese pinch cayenne ½ tsp salt 300ml cream 300ml (1 can) lemonade

2 Sift together flour, baking powder, salt, and cayenne. Stir in grated cheese. Pour in cream and lemonade and combine (do not overmix). Pat out and cut into scone shapes. Bake at 220 for approx 20 minutes or until golden. Chocolate Coconut Slice 250gms plain biscuits (1 pkt) 395gms sweet condensed milk (1 can) 1 cup (90g) desiccated coconut (Fine) 2 Tbsp of cocoa 1/3 cup (30gms) extra coconut (for sprinkling) Process dry ingredients in processor till like bread crumbs. Place in bowl with condensed milk and mix till combined. Scoop into a small flat slice tin or square cake tin; level and flatten with back of spoon. Sprinkle extra coconut over just to cover. Place in fridge for 1 hour to set then cut into pieces. Lemon Coconut Slice : ½ cup sweetened condensed milk 125g butter 250g milk arrowroot biscuits 1 teaspoon grated lemon rind 1 cup coconut Icing 1 ¾ cups icing sugar 3 tablespoons lemon juice 15g butter 2 tablespoons coconut Place condensed milk (1/2 cup) and butter (125g) in a saucepan. Stir over gentle heat until butter has melted and mixture has combined. Crush biscuits very finely. Add lemon rind and coconut. Mix well. Add warm milk and butter mixture to the biscuit crumb mixture. Mix together with a wooden spoon. Press mixture in greased shallow tin (11in x 7in). Refrigerate for 1hr. ICING: combine sifted icing sugar, lemon juice, and soft butter (15g) in a bowl. Mix well until smooth. Spread over chilled biscuit base and sprinkle with coconut. Refrigerate until icing is set. Cut into small squares. Raspberry Slice 2 sheets of ready rolled sweet short pastry Raspberry Jam (about half a standard size jar) Icing (dyed pink) On a greased baking tray, put on sheet of defrosted pastry. Smear liberally with raspberry jam and top with the second sheet. Bake at 200 C until golden brown (about 15 mins). When cold, ice with pink icing and cut with a clean warm knife.

3 Slices & Biscuits Ginger Crunch 125 g butter, softened ½ cup sugar 1 ½ cups standard plain flour 1 teaspoon baking powder 1 teaspoon ground ginger Icing 75g butter ¾ cup icing sugar 2 tablespoons golden syrup 3 teaspoons ground ginger Cream butter and sugar until light and fluffy. Sift flour, baking powder and ginger together. Mix into creamed mixture. Turn dough out onto a lightly floured board. Knead well. Press dough into a greased 20x30cm sponge roll tin. Bake at 190C for minutes or until light brown. When there is about 5 minutes of cooking time left, combine butter, icing sugar, golden syrup and ginger. Heat until butter is melted, stirring constantly. Pour hot ginger icing over base while hot and cut into squares before it gets cold. Louise Cake 125g butter, softened ¾ cup Caster Sugar 2 large eggs, separated 1 ¾ cup plain flour 1 ½ tsp baking powder Topping ¼ cup Caster Sugar 1 cup long thread coconut 1 tsp vanilla extract ½ cup raspberry jam Preheat oven to 170C. Grease and line with baking paper a 30cm x 20cm tin. In a bowl cream butter and sugar until light and fluffy. Beat in one egg yolk at a time then sift in flour and baking powder. Mix well until it resembles fine breadcrumbs then press mixture evenly into prepared tin. Bake for 10 mins then remove from oven to cool 5 mins. Increase oven temperature to 180C. In a bowl beat egg whites until they form stiff peaks. Add the sugar a little at a time; continue to beat until the mixture is thick and glossy. Gently fold in the coconut and vanilla. Spread the raspberry jam over the prepared base then spread coconut topping over and bake for 15-20mins. Cool in the tin then remove and cut into squares. Triple Chocolate Brownie 100g butter 1 cup sugar 2 eggs 1 tsp vanilla essence ¾ cup plain flour 1 tsp baking powder ½ cup cocoa 100 g white chocolate cut into small chunks 100g dark chocolate cut into small chunks Icing sugar to dust (optional) Melt the butter in a saucepan over a medium heat. Remove from the heat, and whisk in the sugar. Add in the eggs and vanilla essence and whisk to combine. Sift in the flour, baking powder and cocoa and add the white and dark chocolate chunks. Very gently fold with a wooden spoon or spatula until just combined.

4 Don t over mix or the brownie will toughen. Pour mixture into a greased, lined tin. Bake at 180C for minutes then test with a skewer. These brownies are done if the skewer still has a little mixture clinging to it. Remove from the oven and cool before slicing. Gingerbread Cookies 150g butter, chopped ½ cup packed dark brown sugar ½ cup honey 1 teaspoon bicarbonate of soda, sifted 1 egg, lightly beaten 1 tablespoon ground ginger, sifted 1 teaspoon mixed spice, sifted ½ teaspoon baking powder, sifted 3 cups plain flour, sifted milk chocolate bits, to decorate Royal icing 1 eggwhite 1 ¼ cups pure icing sugar, sifted ½ teaspoon lemon juice Place butter, sugar and honey in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Bring to the boil. Remove from heat. Stir in bicarbonate of soda. Transfer to a large, heatproof bowl. Cool. Stir in egg, ginger, mixed spice, baking powder and flour until combined. Divide dough in half. Shape into discs. Cover with plastic wrap. Refrigerate for 1 hour or until firm. Preheat oven to 180 C/160 C fan-forced. Grease 3 baking trays. Line with baking paper. Roll 1 dough disc between 2 sheets of baking paper until 3mm thick. Using a 7cm gingerbread man cutter, cut shapes from dough, re-rolling dough scraps. Place, 2cm apart, on prepared trays. Repeat with remaining pastry disc. Bake, 1 tray at a time, for 8 minutes or until just firm to touch. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely. Make icing: Using a fork, beat eggwhite in a bowl until foamy. Gradually beat in icing sugar until combined. Stir in lemon juice. Spoon icing into a snap-lock bag. Snip off 1 corner. Decorate gingerbread men with icing and chocolate bits. Set aside for 20 minutes or until set. Chocolate Crackle Cakes 250g Kremelta (or vegetable shortening) 4 cups Rice Bubbles 1 cup Icing Sugar (sifted) 3 tablespoons Cocoa 1 cup Coconut Melt the Kremelta following the instructions on the packet. Add the remaining ingredients and mix well. Spoon the mixture into muffin tins or paper patty cases, and put in the fridge to set. These can be made days ahead of time, and keep well in the fridge.

5 Cakes and Loaves Moist Chocolate Cake : 400g castor sugar 1 teaspoon salt 75g cocoa 1 ½ teaspoons each baking powder & soda 245g plain (standard) flour ½ cup canola oil 2 large eggs (room temp) 1 cup natural (unsweetened) yogurt 1 tsp vanilla 1 cup boiling water or coffee In a large bowl, combine sugar & salt, sift in cocoa, baking powder & soda and flour. Mix together until well combined, make a well in the centre. In a second bowl, beat oil, eggs, yoghurt and vanilla. Pour wet into dry, mix until almost combined, then add boiling water - or hot strong coffee straight from the plunger, mix until you have a smooth batter - will be fairly runny. Pour into a prepared tin (23cm round) and bake at 180C for 40-45mins or until cooked when tested. Allow to stand in the tin for 10mins or so before turning out on a rack to cool. Ice with ganache or chocolate icing when completely cooled. Is also great split into layers and filled with berry jam & whipped cream before icing. Date Loaf 1 cup water ½ cup dates ½ cup brown sugar 25g butter 1 ½ cups flour 1 ½ tsp baking powder 1 tsp baking powder 1 egg splash of vanilla essence Put the water, dates, sugar & butter into a large pot. Simmer for a minute or so, then cool. Add the flour, baking powder, baking soda, egg and vanilla essence and combine with the cooled mixture. Throw in some walnuts and/or some mixed peel if you re feeling fancy. Pour into a lined loaf tin and bake at 160C for 40 minutes or until cooked.

6 Muffins & Puffs Cheese Puffs 1 ½ cups of flour Chopped onion, parsley, and bacon to taste 1 beaten egg 2 tsp baking powder 1 ½ cups grated, tasty cheese ¾ cup of milk Salt and pepper to taste Sift dry ingredients together, add cheese, onion, etc. Make a well in the centre and add egg and milk. Mix and then bake in a greased muffin pan for 15 mins at 220 C Cheese, Parmesan and Zucchini Muffins : 2 cups plain flour ¼ cup grated parmesan 4 tsp baking powder ¾ cup milk ½ tsp salt 2 eggs black pepper to taste 3 zucchini grated (about 250gm) 1 cup grated, tasty cheese Sift together the flour, baking powder and salt in a large bowl. Add ground black pepper and grated cheese and stir through. Use a fork to whisk together the milk and eggs, add the grated zucchini and tip this mixture into the dry ingredients. Fold all together, taking care not to over-mix. As soon as the flour is moistened, spoon the mixture into a greased muffin tin. Bake at 210 C for minutes. Orange and Lemon Muffins 2 cups plain flour 4 tsp baking powder ½ tsp salt ¾ cup sugar 100gm butter melted 1 large egg ½ cup milk 1 orange grated rind and juice 1 lemon, grated rind and juice ¼ cup sugar for the glaze Mix the first four ingredients together in a bowl. Combine the egg, milk and cooled butter with a fork and then add the grated rinds to the mixture. Squeeze the orange and add enough water to make it up to half a cup. Combine the three mixtures and stir carefully until the flour is dampened. Spoon into a greased muffin pan and bake at 200 C for 12 minutes. While still hot from the oven, glaze the muffins with the lemon juice and sugar mixed together.

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