Tropical Trifle

Prep Time: 45 mins

Serves: 8

Ingredients2 x 250g packets jam rollettes
1 / 2 cup Malibu (coconut flavoured liqueur)
85g packet raspberry-flavoured jelly crystals
85g packet orange-flavoured jelly crystals
85g packet mango-flavoured jelly crystals
600ml thickened cream
2 tblsps caster sugar
500ml thickened custard
1 / 4 cup fresh passionfruit pulp
2 mangoes, sliced


1. Cut jam rolls into four even slices. Place half over base and around side of a serving bowl (10-cup capacity). Brush with half the liqueur.
2. Make raspberry jelly according to packet instructions. Cool to room temperature. Pour over jam rollettes in serving bowl. Refrigerate until set. Repeat layering with orange and mango jellies, refrigerating between layers until set.
3. Beat cream and sugar in a small bowl with an electric mixer until firm peaks form. Gently fold half the cream into custard in a large bowl. Pour over set jelly.
4. Arrange remaining rollettes over custard mixture and brush with remaining liqueur. Drizzle with passionfruit pulp. Top with remaining whipped cream. Cover and refrigerate overnight.
5. Serve trifle topped with mango slices.




Recipes by Barbara Northwood

Zucchini Walnut Loaf

Ingredients
3 eggs
1 1/2 cups brown sugar(firmly packed)
1 cup oil
1 1/2 cups (about 3 medium) finely grated zucchini
1 cup chopped walnuts
1 1/2 cups self-raining flour
1 1/2 cups plain flour

StepsBeat eggs, sugar & oil until combined
Stir in zucchini & walnuts then sifted flour in 2 lots
Spread onto pan
Bake for about 1 1/4 hrs.

Chinese Chicken Wings

Ingredients
1.5 kg chicken wings
1/4 cup soy sauce
1 clove garlic
1 tspn grated ginger
salt,pepper
1 tspn sugar
2 tblspn olive oil
1 tblspn honey

Method
Wash and dry chicken wings. Cut off wing tips at joint.
Holding small end of the joint, trim around the bone with a sharp knife to cut meat free from bone. Then cut, scrape and push meat down the large end. Using fingers, pull skin and meat down over end of bone, they will resemble baby drumsticks.

In a large bowl combine soy sauce, crushed garlic, ginger, salt, pepper, sugar, honey.
Pour over chicken sticks, refrigerate over night, stir occassionally.
Pour chicken sticks and the marinade in baking dish with oil, spread them evenly in pan.
Bake in moderate oven for 35 to 40 mins or until cooked, basting occasionally.
Remove from oven, quickly brush any remaining marinade over the chicken sticks.
Put on plate to serve.....garnish.....makes 24

A friend gave me this recipe.

Moist Orange Cake

Ingredients
155g butter
2 teaspoon grated orange rind
2/3 cup castor sugar
3 eggs
1 cup self-raising flour
1/4 cup milk

ORANGE ICING
1 cup icing sugar
1 teaspoon soft butter
1 tablespoon orange juice, approximately
1 tablespoon coconut

Method
Grease a deep 20cm round cake pan.
Combine all ingredients in large bowl, beat on low speed with electric mixer until ingredients are combined.
Increase speed to medium, beat for about 3 minutes or until mixture is changed in colour and smooth.
Spread into prepared pan.
Bake in moderate oven for about 45 minutes.
Stand 2 minutes before turning on to wire rack to cool.
Spread cold cake with icing, sprinkle with coconut.
Orange Icing
Sift icing sugar into small heatproof bowl
Stir in butter and enough juice to make a stiff paste.
Stir over hot water until icing is spreadable.
From: Cakes and Slices,Aust. Women's Weekly

Carrot cake

For those of you who love to bake, here is a simple carrot cake recipe that I found on the net and trialled. It's so easy and tastes superb, moist and yummy.






One-bowl carrot cake
Ingredients (serves 8)
1 cup olive oil
1 cup firmly packed brown sugar
3 eggs, lightly beaten
1 1/2 cups self-raising flour
1 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
2 cups firmly packed grated carrot (see note)
1 cup walnuts, chopped

Icing
250g cream cheese, at room temperature
1 cup icing sugar
1 teaspoon vanilla essence
Method
Preheat oven to 180°C. Grease and line a 20cm (base) cake pan.
Place oil, sugar and eggs into a bowl. Whisk well to combine.
Sift flour, bicarbonate of soda and cinnamon over oil mixture. Stir gently to combine.
Stir in carrot and walnuts. Mix well.
Spread mixture into prepared cake pan.
Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Allow to cool for 10 minutes in pan before turning onto a wire rack.
Make icing:
Using an electric mixer, beat all ingredients together until combined. Spread icing over cake. Serve.
Notes & tips
Note: 4 carrots will give you 2 cups of firmly packed grated carrot.
SourceSuper Food Ideas - November 2003 , Page 80

Recipe by Janelle Bloom
www.taste.com.au/recipes/9238/one+bowl+carrot+cake