COB LOAF DIP

1 packet Frozen Spinach
300ml Sour Cream
2 sachets Spring Vegetable Soup (4 in a packet)

Defrost spinach and squeeze all water out of it.
Whip soup mix with sour cream using a fork to dissolve it.
Mix the spinach in as well.

Dig out the middle of the cob loaf and fill with soup mix.

Heat in the oven to warm through.

You can toast the lid bits if you want to as well or just leave fresh around the edges of the loaf.

GINGER DATE NUT SLICE - YUM!

Ingredients:

125gr butter
3/4 cup castor sugar
1 egg
1/4 teas vanilla essence

1 cup SR flour (sifted)
1 cup chopped dates
1/2 cup crystallised ginger
1/2 cup walnuts (chopped not too small)

Method:

In a small bowl mix the butter and castor sugar to a cream.
Add the egg and vanilla essence.

In a large bowl, mix with a tablespoon the last 4 ingredients.

Put the first mix (the butter one) into the bowl with the flour and fruit mixture.
Mix together.

Line a flat oblong oven proof tray with baking paper.

Spread the combined mixture evenly over the flat tray.

Bake in a moderate oven 160C fan forced for 20-30mins until light brown.

Slice into squares when cold and ready to serve.  Easy to freeze when it is still all in one piece.