Chocolate and banana brownies

 Ingredients
200g light soft brown sugar

175g Cadbury Dairy Milk, broken into pieces

175g unsalted butter, diced

100g self raising flour

2 tbsp Bournville Cocoa Powder

1 tsp baking powder

3 medium eggs, beaten

2 ripe medium sized bananas, mashed



Method
 1. Preheat oven to 180⁰C, gas mark 4. Grease and line a 30x20cm Swiss roll tin with baking parchment.

2. Melt the sugar, chocolate and butter in a bowl over a pan of simmering water. When melted , remove from the heat and mix well to combine the melted ingredients.

3. Sift the flour cocoa and baking powder into a bowl. Add the chocolate mix, eggs and bananas and stir well to combine.

4. Pour into the tin and push the mixture into the edges. Bake for 25-30 minutes until just firm in the centre. Cool in the tin, then turn out and cut into 24 pieces.

Loved this recipe!!! I added nuts to the brownies I made.
Taken from this site  

Apricot Chocolate Chip Cake

Ingredients

1 cup chopped dried apricots

1 cup apricot nectar

125g butter

2/3 cup raw sugar

2 eggs separated

1  1/2 cups coconut

1  1/2 cups self-raising flour

1/2 cup choc bits

1.  Grease a deep 20cm round cake pan.

2.  Combine apricots and nectar in bowl, stand 1 hour.

3.  Cream butter and sugar with electric mixer until light and fluffy.

4.  Beat in egg yolks one at a time until combined.

5.  Stir in coconut, then half the sifted flour and half the apricot mixture.

6.  Stir in remaining flour and apricots, then choc bits.

7.  Beat egg whites in small bowl until soft peaks form. Fold into mixture, spread into prepared pan.

Bake in moderate oven for about 1  1/4 hours. Stand 5 minutes before turning on to wire rack to cool.

Dust with sifted icing sugar if desired.

Pineapple Cake With Crunchy Coconut Topping

Ingredients
450g crushed pineapple
125g butter
1/2 cup castor sugar
2 eggs
1 1/2 cups self raising flour

COCONUT TOPPING
1/2 cup brown sugar
1/2 cup plain flour
1/2 cup coconut
90g butter

1. Grease a 20cm ring pan. Drain pineapple, reserve 1/2 cup syrup.
2. Cream butter and sugar in small bowl with electric mixer until light and fluffy.
3. Beat in eggs one at a time, until combined.
4. Transfer mixture to large bowl, stir in half the sifted flour and half the reserved syrup, then remaining flour and syrup.
5. Spread half the mixture evenly over base of prepared pan.
6. Top with well-drained pineapple and half the topping.
7.Spread with remaining cake mixture, sprinkle with remaining topping.
Bake in moderate oven for about 50 minutes. Stand 5 minutes before turning on to wire rack to cool.

COCONUT TOPPING: Combine sugar, flour, coconut in bowl, rub in butter.
(Before starting with my cake mixture, I mixed the coconut topping first then set it aside.)

Bread recipe

Makes

1 loaf

Ingredients

• 450g (3 cups) plain bread flour (see note)
• 1 tbs (12g/2 sachets) dried yeast
• 2 tsp caster sugar
• 1/2 tsp salt
• 250ml (1 cup) warm milk
• 2 tbs melted butter

Method

1. Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre. Add milk and butter.
2. Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.
3. Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.
4. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size. You can make bread or buns from this mixture.
   

PAVLOVA

Prep Time: 20mins. Cook Time: 1 3/4 hours Serves: 12

Ingredients
8 egg whites
2 cups caster sugar
1 tsp cornflour
1 tsp white vinegar
2 x 300ml tubs thickened cream
Extra 1 tblsp caster sugar
Sliced strawberries, banana, kiwifruit
and passionfruit pulp, to serve



1. Grease a 26cm x 36cm baking dish. Line base and sides with baking paper, extending paper 5cm above two long edges of pan.
2. Wash large bowl and beaters of an electric mixer in hot, soapy water. Rinse, then dry well. Place egg whites in warm bowl. Beat on high speed until soft peaks form. With motor operating, sprinkle 1 tblsp sugar at a time over egg whites, beating between additions. After adding sugar, scrape down side of bowl.
3. Continue beating for 8 minutes, or until meringue is smooth and glossy. Add cornflour and vinegar. Beat until just combined. Spoon mixture into prepared dish. Smooth surface.
4. Cook in a very slow oven (120C) for about 1 hour, or until pavlova is lightly browned and crisp on top. Turn off oven. Cool in oven, with door ajar, for 2 hours. Transfer dish to a wire rack and leave until cold. Invert pavlova onto a wire rack covered with a sheet of baking paper. Remove paper from base. Invert pavlova onto a chopping board.
5. Beat cream and extra sugar in the small bowl of an electric mixer until firm peaks form.
6. Spread cream over pavlova. Arrange strawberries, banana and kiwifruit over top. Drizzle with passionfruit pulp.

Note: Undecorated pavlova can be made up to a day in advance. Store in an airtight container.

Lemon Coconut Meringue Slice

This recipe is from: The Australian Women's Weekly Cakes & Slices Cookbook.
It's easy to prepare.

This shortbread base requires kneading to make it crisp!

90g butter
2 tablespoon castor sugar
3/4 cup plain flour
1/3 cup cornflour
400g can sweetened condensed milk
2 eggs, separated
2 teaspoons grated lemon rind
1/2 cup lemon juice
1/4 cup castor sugar, extra
1/2 cup desiccated coconut
1/2 cup flaked coconut

1. Cream butter and sugar in a small bowl with mixer.
2. Gradually add sifted flour and cornflour, turn on to lightly floured surface.
3. Knead for 5 minutes.
4. Spread evenly over base of prepared pan.
5. Bake in moderate oven 15 minutes or unitl lightly browned.

• Combine condensed milk, egg yolks, lemon rind and juice in a bowl, pour over base.
• Bake further 10 minutes.
• Beat egg whites in small bowl until soft peaks form, gradually add extra sugar, beat until dissolved.
• Add desiccated coconut, spread over filling.
• Sprinkle with flaked coconut, bake further 10 minutes or until golden brown.
• Cool in pan before cutting.

FROSTED CHOCOLATE CAKE

125g butter
1/2 cup castor sugar
2 eggs
1 1/2 cup self-raising flour
2 tablespoon cornflour
2 tablespoons cocoa
3/4 cup milk

Chocolate frosting
90g butter
1 1/2 cups icing sugar
1 tablespoon cocoa
2 tablespoon milk, approximately

1. Grease 20 cm ring pan, line with grease paper
2. Combine butter, sugar and eggs in processor, process for a few seconds until combined.
3. Add dry ingredients and milk, process until mixture is smooth and changed in colour.
4. Spread into prepared pan.
5. Bake in moderate oven for about 35 minutes.
6. Stand 2 minutes before turning on to wire rack to cool.
7. Spread cold cake with frosting; decorate with walnut halves.

Chocolate frosting

• Beat butter in small bowl with electric mixer until creamy.
• Gradually add sifted icing sugar and cocoa and milk, beat until frosting is spreadable.

Mango Swirl Cheesecake

Ingredients
BASE
1 1/3 cup sweet biscuit crumbs
80g butter melted

FILLING
2 x 250g KRAFT PHILADELPHIA cream cheese,
softened at room temperature
3/4 cup sugar
2 tablespoon lemon juice
2 teaspoon grated orange rind
1 tablespoon gelatine dissolved in 1/4 cup boiling water, cooled
2 large mangoes, chopped
1 cup cream, lightly whipped

METHOD
Combine biscuit crumbs and butter and press into the base of a
buttered and lined 22 cm springform pan.

Beat PHILLY until smooth.
Add sugar, juice, rind and gelatine mixture.
Beat until well combined.
Fold in three quarters of the mango, and the cream.
Pour over prepared base.

Puree remaining chopped mango.
Drizzle it over the cheesecake.
Using the tip of a knife, gently swirl it into the cheesecake.
Refrigerate until set.

Note: I found that using a 'light' PHILLY with a regular PHILLY tasted better than using 2 regular ones. Did that make sense???

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