HOW TO MAKE YOUR OWN CONDENSED MILK...Want to know how easy it is??

When I was given this recipe for condensed milk I was intrigued about how it was made as some our family's favourite sweet treats contain condensed milk as an ingredient.On making this recipe for the first time and  seeing how easy it is to make my own condensed milk I am determined to keep making my own.By shopping at Aldi I can buy 1 kg of milk powder for $5.99 making this a truly fantastic way to save money, especially if you regularly use condensed milk in your cooking.This recipe makes about 2 1/2 cups of condensed milk or just over 800g which is just over 2 tins of condensed milk when you're buying it so one batch pays for itself with plenty of milk powder left to make more batches. I am truly passionate about how much better food tastes when you make it yourself so am really excited to share this recipe with everyone, so why not give it a go??

                               
                                                                  CONDENSED MILK


1 3/4 Cups Sugar
1 cup Boiling Water
2 cups Full-Cream Instant Milk Powder


1. Dissolve sugar in water and allow to sit for 10-15 minutes.


2. Stir in milk powder and combine well.


3. Store condensed milk in jars in the fridge. 

SPICY BURRITO BAKE

Mince, being one of the cheaper options when on a budget often gets relegated to staples such as Spaghetti Bolognaise and Meatballs, but I have made it my mission to try and find mince recipes that aren't boring, that are full of taste and most importantly enjoyed by the whole family. Despite the 'spicy' in the title of this Spicy Burrito Bake, it isn't too spicy that the kids won't eat it, in fact this recipe is one my children often request. My kids are big fans of burritos so this recipe gives a new twist to an old favourite.


The beauty of this recipe too is that the meat sauce can be made a day ahead or even just earlier in the day meaning that  after layering the burritos, meat sauce and cheese, you can simply pop it in the oven and dinner can be be on the table within half hour. 

                             
                                                                                                                                  SPICY BURRITO BAKE


1 T Oil
1 Onion, finely chopped
1 clove Garlic, crushed
750g Beef Mince
1/2 Pkt Taco seasoning Mix
425g can chopped Tomatoes
1 cup Water
1/3 cup Tomato Paste
310g can Corn Kernels, drained
310g Kidney Beans, drained
Pk 6 Tortillas
2 cups grated Tasty Cheese


1. Heat oil in large pan, add onion and garlic; stir until onion is just soft.


2. Add mince; stir over heat until browned. Stir in taco mix, tomatoes, water
   and tomato paste. Bring to the boil and reduce heat, simmering uncovered
   for 15-20 minutes or until mixture has thickened.


3. Add corn and beans; simmer a further 2 minutes.


4. Arrange a layer of burritos over the base of a large ovenproof dish, top with
   a third of the meat mixture and a third of the cheese. Repeat layers twice
   more.


5. Bake at 180 degrees celsius for about 20 minutes or until cheese is
   melted and lightly browned. Serve sliced with guacamole. Serves 8.

                                     


             

MICROWAVE GOLDEN SYRUP PUDDING

This pudding is a favourite treat in our house, especially on cold nights.In fact, I really need to credit this recipe to my eldest daughter Eliza who has taken this pudding on as her own and is always eager to be the one to cook this pudding.Served steaming hot, straight from the microwave with a scoop of ice-cream, this Microwave Golden Syrup Pudding is super fast to prepare and ready to serve in 12 minutes. If you have never tried making a pudding in the microwave, this is the perfect recipe to give it a go...try it...you just may be pleasantly surprised at how great it tastes.

                                       


                                         MICROWAVE GOLDEN SYRUP PUDDING


125g Butter, softened
1 teasp. Vanilla Essence
1 cup Caster Sugar
2 Eggs
1 cup S.R. Flour
1/4 cup Milk
2 T Golden Syrup 


1. Cream butter, sugar and vanilla in bowl with electric mixer until light and
   fluffy.


2. Add eggs, one at a time, beating until just combined. Fold in sifted flour
   and milk.


3. Grease and line a microwave safe bowl or lettuce keeper (7 cup capacity).
    
4. Drizzle golden syrup over base, top with pudding mix. Cover with cling wrap
   and microwave on MEDIUM power for about 10 minutes, or until just
   cooked in centre.


5. Stand 2 minutes before turning onto serving plate. Serve hot drizzled with
    a little extra golden syrup and custard, whipped cream or ice cream.

                                         


COOKING HINTS FROM VON:-


* Pudding is best made close to serving time.


* For a delicious change, use jam instead of the golden syrup.

Do you love Marshmallows??? Why not try some of my NANA'S MARSHMALLOW DELIGHT??

This recipe was given to me by my Nana years ago after I tried it at her place and absolutely loved it. I'm really glad I got to taste it before I found out what is in it because I have to admit on first glimpse of the recipe, the sour cream included in what is a sweet dessert could make one wonder what on earth it will taste like. However, as a sweet dessert, Nana's Marshmallow Delight is not only a unique dessert but is absolutely delicious. Together with the addition of mandarins and pineapple and the use of light sour cream, this dessert can be a healthy yet extremely enjoyable part of your diet. 

                              
                                                        NANA'S MARSHMALLOW DELIGHT


1 Pkt Marshmallows, cut in half
1 small Sour Cream
1 small tin Mandarin Pieces, drained..................> Combine.
1 small tin Pineapple Pieces, drained


VON'S COOKING HINTS:-


* To serve, grate chocolate over the top.
* Use light sour cream to make it even healthier.

                                 

HONEY SOY CHICKEN PATTIES...In my daughter's word..."DIVINE"

"Mum,they're divine"...These words are pure music to a mother's ears when she has just given her love and time in preparing a new recipe, that ticked all the other boxes in that it was cheap to make and relatively healthy.When my daughter uttered these words when I made these Honey Soy Chicken Patties I was rapt, there's a lot of recipes that I try out on the kids and they enjoy them, but usually my ultimate gauge of whether the meal was a winner is whether they come back for seconds. However, an unsolicited remark straight after the first mouthful such as this has really raised the bar for me on how to tell if the dish is really good, or simply "divine". 

                        
                                             HONEY SOY CHICKEN PATTIES




500g Chicken Breast, chopped
1 teasp. crushed Garlic
1 Onion, finely diced
1 T Soy Sauce
1 cup fresh Breadcrumbs
2 T Honey
2 T Sour Cream
2 Chicken Stock Cubes, crumbled
1 T finely chopped Parsley


1. Preheat oven to 180 degrees celsius.Place chopped chicken into a food 
   processor. Process until minced. Add other ingredients and pulse until well 
   combined. Divide mix into 8 portions, shape into patties.


2. Line a tray with baking paper. Put patties on tray, spray with olive oil.


3. Bake for 20 minutes or until cooked through, turning halfway through
   cooking. serve with a crisp green salad and oven baked wedges. Drizzle
   Drizzle with mayonnaise and season with black pepper to serve. 




COOKING HINTS FROM VON:-


* If you haven't any chicken breast you can substitute with chicken mince.


*Why not double the recipe and wrap half the mixture in individual patties    
  prior to cooking and freeze until required, then follow steps 2-3. Great for
  nights when you don't feel like cooking but don't want to opt for takeaway yet
  feel like a home cooked meal. 

CREAMY LEMON SLICE

This Creamy Lemon Slice is so simple to make that anyone, whatever their level of cooking skills can make. Using only 4 ingredients, this recipe is not just quick and easy but an extremely economical recipe and the perfect way to treat a sweet tooth. And as the sweeth tooths in our house can profess, this slice will disappear very quickly, so be warned, as fast as this slice is to make, it will be eaten even quicker!!

                     
                                                      CREAMY LEMON SLICE


375g Pkt Scotch Finger Biscuits
395g can sweetened Condensed Milk
1/2 cup fresh Lemon Juice
finely grated rind of one Lemon
300ml Thickened Cream, whipped until stiff peaks form


1. Lightly grease and line a 20 x 30cm shallow baking pan with baking paper
    and arrange the Scotch Finger biscuits over the base, breaking them to fit
    to the edges.


2. Combine condensed milk with the fresh lemon juice and mix until combined
    and slightly thickened. Add the grated lemon rind and fold through the 
    whipped cream.


3. Spoon over the biscuit base and level with a spatula. Chill overnight or until
    firm and set. Cut into pieces to serve.

                                

BEEF AND BACON RISSOLES WITH GRAVY AND CABBAGE MASH

This recipe puts all those boring rissoles to shame with the flavours that make this recipe one we make often at our place. The gravy that is included in this recipe is definitely more-ish whilst the Cabbage Mash gives a modern twist to the traditional mashed potato. Together, the Beef and Bacon Rissoles with Gravy and Cabbage Mash provide a tasty, affordable meal that your family too will love.

                             
                                              BEEF AND BACON RISSOLES WITH
                                              GRAVY AND CABBAGE MASH


2 Bacon rashers, chopped finely
500g Beef Mince
1 cup stale Breadcrumbs
1 Egg
3 Shallots, chopped finely
1/4 cup coarsely chopped fresh flat-leaf Parsley
1 T Worcestershire sauce
2 T Barbecue sauce
1 T Vegetable Oil
1 T Dijon Mustard
2 cups Beef Stock
1 1/2 T Cornflour
2 T Water


CABBAGE MASH:-


1 KG Sebago Potatoes, peeled and chopped
1/4 cup Cream or Milk
30g Butter, chopped
200g finely shredded Savoy Cabbage
2 Shallots, chopped finely.


1. Cook bacon in a large non-stick frying pan over medium-high heat until
    crisp. Remove from heat.


2. Using your hands, combine bacon, beef, breadcrumbs, egg, shallots, parsley,
    worcestershire sauce and half the barbecue sauce: mix well. shape mixture
    into 8 rissoles.


CABBAGE MASH:-


3. Boil, steam or microwave potato until tender; drain. Return potato to pan
    and mash with cream or milk and butter until smooth. Stir in cabbage and
    shallots.


4. Heat oil in the same non-stick pan over medium heat. Cook rissoles until 
   browned on both sides and cooked through. Remove from pan, cover to
   keep warm.


5. Drain any excess oil from pan, add mustard, stock and remaining barbecue
    sauce; bring to the boil. Stir in combined cornflour and water, cook,
   stirring, until gravy boils and thickens.


6. Serve rissoles with gravy, Cabbage Mash and steamed greens if desired.

KIDS SICK OF SANDWICHES?? These PIZZA MUFFINS will solve your lunchbox dilemmas

Everyday, in households everywhere, the eternal parents' dilemma of what to to put in the kids' lunchboxes continues. This recipe gives you another choice to battle this dilemma and if my children are anything to go by, they will absolutely love these PIZZA MUFFINS. I used silicone cupcake moulds for this recipe so the muffins are 'bite-size' which makes them easier for kids to eat. Pizza Muffins are not only perfect for school lunches but even the adults will appreciate these as an easy solution for taking to work for lunch.

                                
                                                          PIZZA MUFFINS


3 Cups S.R Flour, sifted
1 teasp. Baking Powder
1 1/2 cups grated Cheddar Cheese
150g Ham, chopped
2/3 cup chopped Pineapple, drained
2/3 cup Vegetable Oil
2 T Tomato Paste
2 Eggs
1 cup Milk


1. Preheat oven to 180 degrees celsius. Place the flour, baking powder,
   1 cup of cheese, the ham and pineapple in a bowl and mix to combine.


2. In a separate bowl, place the oil, tomato paste, eggs and milk and whisk
   to combine.


3. Add the egg mixture to the flour mixture and stir until just combined.


4. Spoon into 12 x 1/2 cup capacity muffin tins and sprinkle with the remaining
    cheese.Bake for 30 minutes or until cooked when tested with a skewer.

                                  

CHEESECAKE BROWNIE...Cheesecake and brownies in a perfect mouthwatering combination

Brownies and cheesecakes, mouth-watering separately, but together, a perfect delectable combination. Chocolate lovers, cheesecake lovers and of course brownie lovers...this recipe appeals to so many you really can't go wrong with this recipe, for special occasions or just a treat for yourself or your family. I have but one word to say, ENJOY!!

                                               
                                                     CHEESECAKE BROWNIE

Melted Butter, to grease
150g Butter, chopped
300g Dark Cooking Chocolate, coarsely chopped
3 Eggs
1 cup(215g) Caster Sugar
1 1/2 cups Plain Flour
1/4 cup Sour Cream
1 x 250g Pkt Cream Cheese, at room temperature.

1. Preheat oven to 180 degrees celsius. Brush a square 20cm cake pan with
    melted butter to lightly grease. Line the base and 2 opposite sides with
    non-stick baking paper, allowing sides to overhang.

2. Place the butter and chocolate in saucepan over low heat and cook, stirring
    for 5 minutes or until the chocolate melts and the mixture is smooth. Set
    aside for 5 minutes to cool.

3. Whisk 2 of the eggs in a small bowl. Add the whisked eggs and 140g (2/3
    cup) of the sugar to the chocolate mixture, and stir to combine. Add the
    flour and sour cream and stir until well combined.

4. Using an electric beater, beat the cream cheese and the remaining sugar in 
    a bowl until smooth. Add the remaining egg and beat until just combined.

5. Spoon the chocolate and cream cheese mixtures alternately over the base of
    the prepared pan. Use a skewer to swirl to create a marble effect.

6. Bake in oven for 30 minutes or until a skewer inserted into the centre comes
    out clean. Set aside in the pan for 1 hour to cool. Cut into squares to serve.

                                   

EASY TUNA AND ZUCCHINI QUICHE

I was invited to a 'pot-luck' dinner and this was one of the dishes I took. This quiche was definitely a hit with some coming back for seconds. This recipe is one which is best prepared as required but it is so easy to make that, like myself, you too can make this just over an hour before you leave home. I have to say, it's a great feeling walking into a friend's home with your hands full of freshly-made quiche which is still warm from the oven. 

                              
                                   EASY TUNA AND ZUCCHINI QUICHE


125g Pkt Savoury Cheese Crackers
60g Butter, melted
1/2 cup grated Parmesan Cheese
185g can Tuna Chunks in Springwater, drained
1 large(180g) Zucchini, grated
125g can Corn Kernels, drained
5 x 59g Eggs
1/2 cup Sour Cream


1. Process cheese crackers in a food processor until finely crumbed. Transfer
    crumbs to a bowl, stir in butter and parmesan.


2. Press three-quarters of the crumb mixture over base and sides of a 23cm
    pie dish. Reserve the remaining crumb mixture.


3. In a bowl, combine tuna, zucchini and corn.Spread over pie base.


4. Whisk eggs and sour cream together in a bowl, season with salt and pepper 
    and pour over filling. Sprinkle remaining crumb mixture on top.


5. Bake in a 180 degrees celsius oven for 35-40 minutes or until set. Stand
    for 5 minutes before cutting. Serve warm with salad. Serves 4-6.

             

1000 PAGE VIEWS..THANK YOU

                                      




Hi, yesterday I hit the big 1000 page views so I just wanted to say thank you to every single person who has looked at my blog so far. I have only been blogging since the start of the year so I consider this a considerable achievement for someone who really didn't have a clue as to what she was doing.


 I started this blog initially because I love cooking and I wanted to share my recipes with others whilst also showing how tasty your cooking can be, even if you're like me and living on a really tight budget. And even if your budget is more relaxed, I want to share some of my favourite recipes, those passed down from my Mum and those I've discovered along the way.


My other love is photography, so this blog has been a great chance for me to hone my skills whilst photography all the delicious recipes I'm cooking. I hope everyone is enjoying my blog and if you are, please keep reading and tell your friends about Cooking on a Shoestring....because you may have to cook on a shoestring, but it sure doesn't have to taste like one


Regards,
            Von Lehmann 


                                 

COFFEE CREAM BARS...Perfect Accompaniment to a Cuppa

My Mum always made these growing up, particularly when we had visitors or going to functions which required us to 'take a plate'. These coffee cream bars go perfectly with a cup of tea or coffee and as most of the recipes Mum has passed down to me, they are really difficult to stop at one. If you don't fancy raisins or walnuts you can leave them out, or substitute the raisins for sultanas, but at least once you need to try it with both the raisins and walnuts as the combination of these with the bar itself does have to be tasted to believe how scrumptious these Coffee Cream Bars really are.

                                    
                                                              COFFEE CREAM BARS

125g Butter
1 cup Brown Sugar, firmly packed
1 Egg
3/4 cup Plain Flour
1 cup SR Flour
1/2 teasp. Cinnamon
Pinch Salt
1 Dessertspoon Coffee Powder
1/2 cup hot Water
1/2 cup chopped Raisins
1/4 cup Walnuts

1. Cream butter and sugar until light and fluffy. Add egg and beat well.

2. Fold in sifted dry ingredients alternately with the coffee which has been 
    dissolved in the hot water. Stir in raisins and walnuts.

3. Spread over well greased 18 x 28cm tin (7"x11"). Bake in moderate oven
    20-25 minutes. Cool in tin. 

                                         

ICING:-

1 Cup Icing Sugar
1 teasp. Vanilla Essence
25g Butter
3 Dessertspoons hot Coffee (approximately)

1. Sift icing sugar, beat in softened butter, vanilla and sufficient hot coffee to
    make a thin icing. Spread over bars, when cool, cut into bars.  

                                                     

CHICKEN PIE...Budget Cooking at its very best

What I really love about this recipe is that I usually have all the ingredients to hand so it's a great standby recipe for when you don't have time or are too tired to go to the shops. It's also very quick to make which is also handy for those nights when you're trying to get dinner on the table asap. The beauty of this recipe also is that you can modify it to suit whatever ingredients you have. When I made this tonight I only had a can of Condensed Cream of Chicken and Corn Soup so I used that instead of the plain chicken soup the recipe asked for. I also snipped the mixed herbs from my garden, using oregano, basil, thyme and marjoram , but other nights when I'm too busy I use the dried mixed herbs from my pantry. So as you can see, the different flavour combinations you can come up with from this one recipe ensures a guaranteed low cost meal as well as whatever type of Chicken Pie, you feel like eating on any night. So say goodbye to the same old Chicken Pie everytime you make it.

                                                                   CHICKEN PIE    



2 sheets Puff Pastry
440g can Condensed Cream of Chicken Soup
250g Chicken tenderloins or breast/thigh fillet, cubed.
1 T Oil
1 Chicken Stock Cube, crumbled
1 teasp. minced Garlic
1 T Mixed Herbs
500g frozen Mixed Vegies, thawed.

1. Preheat oven to 180 degrees celsius. Line a greased pie dish with the
    first sheet of puff pastry.

2. In a small frypan or saucepan, heat the oil then add the chicken, stock cube,
   garlic and mixed herbs, stirring until chicken is browned and cooked.

3. Put chicken mixture into a bowl then add soup, mixed vegies and combine
    well. Season with salt and pepper then pour into pastry-lined pie dish.

4. Cover with remaining pastry sheet, sealing edges by pressing with a fork.
    Cut several slits in the pie lid and bake for 30 minutes or until golden brown.

                                      

COOKING HINTS FROM VON

* For a lovely finish to your pie brush pie with beaten egg or milk.

* This pie can also be made with 1 cup leftover cooked chicken,cubed, which in
   this case you can omit the oil and garlic and simply mix the chicken, herbs
   and stock cube with the soup and mixed vegies.

SALMON and SWEET POTATO CROQUETTES

I am a huge sweet potato fan, so much that it is my favourite vegetable, so when I found this recipe last year i was eager to try it. Making recipes with tinned salmon, or tuna for that matter, is a great way to get fish into your diet as well as saving a lot of money. I am an Aldi devotee which means to buy a tin of pink salmon means only paying a tiny $2.39 for it which, combined with the sweet potato, makes it a really affordable meal. Salmon and Sweet Potato Croquettes has become a favourite in our house and I have lost count of how many times I have made it. 

                             
                               SALMON AND SWEET POTATO CROQUETTES




1/3 cup Mayonnaise
1 teasp. finely grated Lemon Rind
1 teasp. fresh Lemon Juice
650g Sweet Potato(kumara), peeled, cut into 2cm pieces.
1 x 415g can Pink Salmon, drained
3 Shallots, ends trimmed, thinly sliced
1/3 cup Plain Flour
2 Eggs, lightly whisked
3/4 cup Dried(packaged) Breadcrumbs
1/2 cup Vegetable Oil or until
80g Mixed salad 


1. Combine mayonnaise, lemon rind and lemon juice in a small bowl. Cover,
    set aside to allow the flavours to develop.


2. Meanwhile, cook the sweet potato in a steamer over a saucepan of boiling
    water for 12 minutes or until tender. Transfer to a bowl and set aside to
    cool slightly. Coarsely mash. Season with salt and pepper.


3. Add salmon and shallots to the sweet potato and stir to combine. Place the
   flour, egg and breadcrumbs in 3 separate bowls. Roll a 1/4 cupful of the 
   sweet potato mixture into an oval shape. Repeat with remaining mixture to
   make 12 croquettes.


4. Roll 1 croquette in the flour, shaking off excess. Dip in the egg, then roll in
    breadcrumbs to coat. Place on a baking tray lined with paper towel. Repeat
    with remaining croquettes, flour, egg and breadcrumbs.


5. Heat the oil in a large frying pan over medium-high heat. Cook half the 
    croquettes, turning occasionally, for 6 minutes or until golden and heated 
    through. Transfer to the lined tray. Repeat with remaining croquettes,
    reheating the pan between batches.


6. Divide the croquettes among serving plates and serve with the salad leaves 
    and mayonnaise mixture.


COOKING HINTS FROM VON:-


* If you don't have a steamer, either cook in boiled water on the stovetop or
   in the microwave with some water added and covered in clingwrap.


* A quick way to slice shallots is by snipping with scissors. I find this method is
   so much quicker and easier than trying to use a knife.

Chocolate Lovers....these DOUBLE CHOCOLATE MUFFINS/CUPCAKES are calling your name!!

Chocolate lovers will again delight with this luscious Double Chocolate Muffin recipe.These muffins are not only absolutely scrumptious and very moreish but I also love the fact that I can get some more fruit into the kids diets through the addition of the can of Pears in this recipe, especially as this added moisture reduces the need for so much margarine, compared to most muffin recipes.I couldn't find my muffin tins for this recipe so I substituted some heart shape and cupcake tins...like my Mother used to tell me...use what you have and you shall never want.
                    

                                                      DOUBLE CHOC MUFFINS/CUPCAKES
                                       

                                       


2 cups S.R. Flour
1/3 cup Cocoa Powder
1 cup Castor Sugar
1/2 cup Dark Choc Bits
425g can Pears in Natural Juice
60g Butter or Margarine
1 Egg


1. Preheat oven to 180 degrees celsius. line a 12-hole, non-stick, 1/3 cup 
   capacity muffin pan with paper muffin cases.


2. Sift flour and cocoa into medium bowl. Stir in sugar and choc bits. Drain the
   pears, reserving 1/3 cup of the pear juice.


3. Process pears, the reserved liquid, butter and egg until smooth. Add to flour
   mixture, stir until just combined. Spoon into the prepared muffin pan. Bake
   20 mins, or until just firm in the centre. Turn onto a wire rack to cool.

                                      


 COOKING HINTS BY VON


 * Suitable to freeze.


* For a decorative effect you can sift icing sugar over the top of your muffins/
   cupcakes.

WEEKENDER BISCUITS

Weekender biscuits are another recipe passed down from my Mother to me.

Having been raised by a Mum who made all her own biscuits, I have to admit that my tastebuds have really been spoilt, so much so that I really don't find packet biscuits tempting or tasty at all. For me, biscuit-making is such an experience of the senses, the smell of the dough as it cooks, permeating the whole house, the stomach growling in anticipation, the mouthwatering when you know they're about to come out of the oven. How could anyone compare this experience to simply opening a packet of store-bought biscuits??


                             

                                        WEEKENDER BISCUITS

125g Butter

1/2 cup Sugar
1 Egg
2/3 cup Sultanas
1 cup S.R Flour
2 cups Cornflakes, lightly crushed


1. Cream butter and sugar until light and fluffy. Add egg, beat well.
    Fold in sifted flour and sultanas. Mix well.


2. Drop teaspoonfuls of mixture into cornflakes, roll lightly. Place on lightly greased
   oven trays. Allow room for spreading. Bake in moderate oven for 20 mins.

                                   

CHOCOLATE BROWNIES...Chocolate lovers' delight

For chocolate lovers everywhere, Chocolate Brownies are one of those recipes that make you just appreciate your chocolate addiction even more. Is there any other indulgence than sinking your teeth into a moist Chocolate Brownie ?? Well I'm sure there probably is but indulging in a Chocolate Brownie is one sure fire way to satisfy those chocolate cravings. With this recipe being so quick and cheap to make, you may wonder why you aren't making Brownies more often...enjoy!!!


                       
                                     CHOCOLATE BROWNIES




3/4 Cup Brown Sugar

3/4 cup White Sugar

150g Margarine

3 Eggs

3/4 cup Plain Flour

1/3 cup Cocoa

1/2 teasp. Baking Powder

1. Preheat oven to 180 degrees celsius. Lightly grease and line a 22cm x 22 cm

    cake pan.

2. Place a saucepan over medium heat and stir together the brown and white

   sugars and margarine until melted. Remove from heat and cool for 10 mins.

3. Sift the flour, cocoa and baking powder into the saucepan, add eggs and stir 

   until just combined. Pour mixture evenly into the prepared cake pan. Bake 

   for 15 minutes.

4. Remove from oven when a wooden skewer comes out moist but not wet.

   Cool for 20 mins. before cutting into squares. Dust with icing sugar if

   desired.

                                       

How to Make Anzac Biscuits..Or if you already know how...this recipe is THE Best!!

Anzac biscuits are an Australian tradition thought to date back to World War 1 where Aussie wives and girlfriends, concerned for their men,wanted to send food over to them but without refrigeration, food had to be capable of lasting the time it took to reach them. Originally called "Soldier's biscuits", they were later renamed "Anzac Biscuits".To learn more about the history of Anzac Biscuits:- http://www.anzacday.org.au/miscellaneous/bikkies.html 


Although I never knew the history of Anzac Biscuits as a child, they were a staple in my Mum's biscuit-making repertoire. As an adult I have come across many variations of this recipe, but I have yet to taste a version that tastes as good as this one...it's simple but divine!!

                                
                                                                ANZAC BISCUITS




1 cup Rolled Oats
3/4 cup Coconut
1 cup Plain Flour
1 1/2 teasp.Bi-Carb Soda
2 T Boiling Water
1 cup Sugar
125g Butter
1 T Golden Syrup


1. Combine rolled oats, sifted flour, sugar and coconut.


2. Combine butter and golden syrup in a small saucepan, stir over gentle 
    heat until melted.


3. Mix soda with boiling water, add to melted butter mixture, then stir into
   dry ingredients.


4. Spoon dessertspoonfuls of mixture onto greased oven trays, allowing room 
   for  spreading. Bake in slow oven (150 degrees celsius)for 20 mins. Loosen on 
   trays while warm, then cool on trays.

APPLE BAR CAKE

This has become a firm favourite in our house and as a Mum I feel like it's an extra way to get the kids to eat more fruit (not that that's a real problem in our house). The added benefit is that the recipe not only makes 1 cake, but 2, which, take it from me you'll need because if I don't ration it out a bit, it has been known to disappear not long after I've made it. Personally I love this cake warm, straight out of the oven but it's delicious cold and can also be made up to four days ahead of when you need it, as long as you store it in an air-tight container.

                                                APPLE BAR CAKE (MAKES 2 CAKES)


125g Butter
3/4 cup Caster Sugar
2 Eggs
1 1/2 cups S.R Flour
1/2 cup Milk
1 x 410g can pie apple


1. Ensure shelf is in middle of oven. Preheat to 180 degrees celsius.
   Grease two 8cm x 26cm bar pans with melted butter; cover bases with
   non-stick baking paper.


2. Place butter and sugar in small bowl of electric mixer, beat on medium speed 
   until pale and creamy. Break 1 egg into a jug (or glass), pour into butter 
   mixture. Beat on high speed until egg is mixed in. Do the same with the other 
   egg.


3. Put the butter mixture in a large bowl, then sift half the flour  into the
   bowl. Add half the milk  and stir until both flour and milk are mixed in. Then,
  do the same with the remainder of flour and milk.


4. Divide mixture into 4 portions. Spoon 1 portion into base of each pan; 
   smooth tops with a spoon.


5. Spread half the apples evenly over each pan. Spoon remainder of cake
   mixture over top.


6. Put pans in oven, cook for 40 mins. or until cakes are lightly browned.
   test cakes with a skewer to make sure they are cooked. When cooked,
   place on wire rack to cool for 5 mins. 


7. Turn cakes out of pans onto rack; peel away paper. turn cakes over and 
    allow to cool.


COOKING HINTS FROM VON:-


* I don't yet have the bar pans that this recipe calls for so I use 2 loaf pans
  instead.


* If preferred, spray bar pans with cooking spray instead of greasing with 
   butter.


* I usually make this recipe using a tin of apples but for the cakes pictured I 
   substituted tinned APPLE AND RASPBERRY, but any canned pie fruit
   would work AND taste as delicious as these cakes do!!

                                                   APPLE RASPBERRY BAR CAKE