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.

FRAN'S SPONGE

INGREDIENTS:

4 lge eggs
1/2 cup cornflour
pinch salt
1/2 level teas bi carb soda
1 small cup castor sugar
1/2 cup custard powder
1 rounded teas cream of tartar

METHOD:

Beat eggs and sugar, then fold in sifted dry ingredients.
Cook in 2 lge tins (8 - 8.5") with high sides, on 2nd shelf from the bottom of oven for 20 mins.
350F (180C)

APPLE & SOUR CREAM SLICE

INGREDIENTS:

1 vanilla cake mix (home brand)
1 cup coconut
4 tbls melted butter

TOPPING:

450gr tin pie apples - sweeten to taste
300gr sour cream

METHOD:

Base:

Pour melted butter over cake mix and coconut and mix well.
Press into lamington tray.
Bake in preheated over 180C (375F) for 10 mins.

Topping:

Mix pie apples, sugar and sour cream together and pour on top of biscuit base.
Sprinkle with cinnamon and bake a further 20 minutes.

PIKELETS / PANCAKES

This recipe is great for either pikelets or pancakes.

Just add more milk to the mix to when making it up for Pancakes. You will want the pancakes to be thinner.

INGREDIENTS:

1 cup (4oz) SR flour
pinch salt
1/4 teas bicarb soda
2 tbs sugar
1 egg
1/2 cup sour milk (milk with 1 teas vinegar added)
2 teas melted butter (opt)
Extra butter for frying

METHOD:

Sift flour, salt and soda into a medium bowl.
Make a well, add sugar, egg, milk and butter.
Stir to make a smooth batter.
Put tablespoons on a hot, greased frypan.
Add more milk if mix thickens.

HONEYCOMB SNAP BISCUITS

INGREDIENTS:

30gr butter
1/3 cup brown sugar
3 tbls honey
1 tbls water
1 1/4 cup Plain flour
50gr Violet Crumble bar

METHOD:

Preheat oven to 175C.
Lightly spray a non-stick baking tray with oil.
Place butter, honey, sugar and water into a saucepan.
Stir over gentle heat until butter has melted.
Remove from heat and stir in the sifted flour.
Cool to room temperature.
Crush Violet Crumble bar into small pieces.
Turn the dough mix out onto a lightly floured surface and knead in the crushed Violet Crumble.
Roll heaped teaspoonfuls into balls and place onto prepared tray.
Flatten slightly with a fork.
Bake in a mod oven for 10 - 12mins until lightly browned.
Do not overcook.
Allow to cool on trays.

BASIC PATTY CAKES

INGREDIENTS:

3/4 cup caster sugar
pinch salt
2 cups SR flour
125gr butter
1/2 cup milk
1/2 teas vanilla essence
2 eggs

METHOD:

Sift all dry ingredients into a bowl.
Add remaining ingredients and beat for 3 minutes.
Spoon mix into paper patty cups which have been placed in patty cake tins or muffin pans.
Bake in a moderate oven 180 - 200C for 12 - 15 mins.