Anzac Biscuits
2 oz flour
3 oz sugar
2/3 c coconut
2/3 c rolled oats
2 oz butter
1 tbs Golden Syrup
1/2 tsp Baking Soda
2 tbs Boiling water

To a bowl, add flour, sugar, coconut and rolled oats. Melt butter and Golden Syrup. Dissolve the Baking Soda, in the boiling water, and add to syrup mix.
Then add liquids to dry ingredients.
Bake at 170 *c for 10-12 minuets approximately.
As oven temperature differ, these can over cook quickly if you don’t keep a watch on them.
Loosen with spatula immediately, let them cool a little before
transferring to a wire rack to cool completely, before storing in a airtight container.

Vanilla Cupcakes:
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk

Buttercream Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)

Preheat oven to 350 degrees F (177 degrees C) and lightly
butter or line 12 muffin cups with paper liners.
For the Cupcakes: Cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla extract and lemon zest.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and
milk, in three additions, beginning and ending with the flour.
Scrape down the sides of the bowl.
Evenly fill the muffin cups with the batter and bake for about
18-20 minutes or until nicely browned and a toothpick inserted
into a cupcake comes out clean. Remove from oven and place
on a wire rack to cool. Once the cupcakes have completely cooled,
frost with icing. If you want flat topped cupcakes then slice off the
dome of each cupcake, with a sharp knife, before frosting. If you want
to pipe the frosting, I like to use a large Wilton 1M closed star decorating tip.
For the Frosting: In an electric mixer, or with a hand mixer, cream
the butter until smooth and well blended. Add the vanilla extract.
With the mixer on low speed, gradually beat in the sugar.
Scrape down the sides of the bowl. Add the milk and beat on high
speed until frosting is light and fluffy (about 3-4 minutes).
Add a little more milk or sugar, if needed.
Tint the frosting with desired food color.
And.......ENJOY!!!

Afghans
Makes 30

200g Butter
1/2 cup Sugar
1 1/4 Plain Flour
1/2 cup Cocoa
2 cups Cornflakes

Cream butter and sugar until light and fluffy.
Sift flour and cocoa. Stir into the creamed mixture.
Fold in cornflakes. Spoon mounds of mixture onto greased oven tray,
gently pressing together. Bake at 180*C for 15 minuets or until set.
When cold, ice with chocolate icing and decorate with a walnut, if desired.

Gingerbread Men

2 1/2 cups Plain Flour
1/2 teaspoon Baking Soda
1 teaspoon Ground Ginger
1 cup Soft Brown Sugar
150g Butter
1 egg
1/2 cup Icing Sugar


Preheat oven to 180*c. Line two baking trays with baking paper.
Sift the Flour, Baking Soda and Ground Ginger together and place in a bowl.
Add Soft Brown Sugar. Add Butter and rub in with fingertips until resembles fine breadcrumbs.
Add egg and stir or pulse to mix. If dough is too sticky,
add a little more flour and to the mix and wrap in cling wrap. Refrigerate for half an hour.
Roll out on lightly floured surface or between two sheets of baking paper until 5mm thick.
Using cookie cutters, cut shape and place on tray. Form leftover dough into a ball and re -roll
and repeat cutting out until all the dough is used up. Bake Gingerbread men for 8 -10 minuets
or until cooked and golden. Remove from oven and cool on the cooling rack.
Stick on lollies while warm and ENJOY!!!

Brownies

6 Tablespoons Unsweetened Cocoa
1/4 Cup Butter
1 Cup Sugar
1/2 Teaspoon Vanilla
1/4 Teaspoon Salt
1/3 Cup Flour
2 Eggs
1 Cup Toasted Pecans

First, in a microwavable dish, melt the 1/4 cup of butter (melted)
Then stir in theUnsweetened Cocoa.
Now, combined with the butter and cocoa--mix in thoroughly:
Sugar, eggs,
If you would like to add pecans to your batter, do it now.
Pre-heat oven to 325*F. You will need to flour the baking pan. First, cover the glass dish with butter.
Then, put a few tablespoons of flour or cocoa in the dish, and shake it until the sides and bottom are covered.
This will keep the brownies from sticking to the dish. Pour the brownie mixture into the pan.
After your oven has preheated to 325* F, put the brownies into the oven for 35-40 minutes.
Poke your brownies with a toothpick. If the tooth pick comes out clean, your brownies are done!
Now, take them out of the oven and let them cool until slightly warm.
They are now ready to be cut and served!!!

Louise Cake

Ingredients
1 tsp baking powder .
topping .
125 g sugar .
raspberry jam .
25 g sugar .
2 eggs (separated) .
150 g plain flour .
50 g coconut .
50 g butter

Cream butter & sugar.
Add yolks then sifted flour & baking powder.
Mix - press into small slice tray or roll out onto greased baking tray.
Spread with Raspberry Jam.
Beat egg whites until stiff.
Fold in sugar & coconut.
Spread over Jam.
Bake 30mins at 180*c.

Vegetable Frittata

Serves 4 - 6
6 eggs, lightly beaten
2 tablespoons chopped parsley
1 cooked kumara diced into 2 cm pieces
1 cooked potato diced into 2 cm pieces
½ cup cooked mushrooms
½ cup cooked spinach
2 tablespoons parmesan cheese
¼ cup grated edam cheese
1 teaspoon crushed garlic
1 onion finely diced
1 tablespoon oilPreheat oven to 180 degrees Celsius. Beat eggs in a large bowl. Add herbs, kumara, potato, mushrooms and spinach. Season with ground pepper and the two cheeses. In a fry pan heat oil. Add garlic and cook for a few seconds. Combine into the egg mixture. Put mixture into a large quiche dish. Cook for half an hour or until set. Serve with a big salad and some crusty bread.

Mexican Baked Potatoes
Serves 4

4 medium potatoes washed
1 tablespoon olive oil
1 onion finely diced
1 teaspoon crushed garlic
1 x 425g can of chilli beans
1 x 425g can of chopped tomatoes Prick potatoes several times with a fork. Cook in microwave on high for about 12 minutes or until potatoes are tender. While potatoes are cooking, prepare filling. Heat the oil in a frypan and cook the onion and garlic until soft. Add the chilli beans and chopped tomatoes. Cut a cross shape in the potatoes and gently pull apart a little. Fill with the bean mixture and top with a little grated cheese and low fat sour cream.
Serve with coleslaw.

Spinach and Ricotta Cannelloni
Serves 4-5

125g frozen spinach
1 container of ricotta cheese
¼ cup parmesan cheese
¼ cup grated edam cheese
Packet of Cannelloni tubes
1 ½ cups pasta sauce
1 can chopped Italian tomatoesPlace frozen spinach in a medium sized microwave proof bowl and defrost in microwave. Push the spinach with a spoon to remove excess water and pour off. Do this a few times so spinach is not watery. Add the ricotta cheese and parmesan cheese to the spinach and mix together. Season with cracked pepper. Pour the can of tomatoes into an ovenproof dish. Stuff the cannelloni tubes with spinach and ricotta mixture and put on top of tomatoes in dish. When all the tubes are stuffed, pour over the pasta sauce. Bake at 200 degrees Celsius for 20 – 25 minutes. Take out and sprinkle over ¼ cup of grated edam cheese. Return to oven for another 10 minutes. Serve with steamed vegetables.

Spaghetti Bolognese

Ingredients
· 500 g lean beef mince
· 1 tbs. vegetable oil
· 1 onion, peeled and chopped
· 1 tsp minced garlic
· 2 rashers bacon, chopped
· 420g can. Tomato Soup
· 400g can .Pesto Style Tomatoes
· 400 g dried spaghetti
2 tbsp chopped fresh basil or parsley


1.Quickly brown the beef mince in a hot frying pan, breaking up the mince with the back of a spoon as it browns. This is best done in two batches. Set aside.
2. Add oil to the frying pan, gently cook onion, garlic and bacon until tender, but not brown. Stir in Tomato Soup and Pesto Style Tomatoes with 1/2 cup water. Return the browned mince to the sauce, mix well, cover and simmer gently for 15 minutes.
3. Cook spaghetti in boiling salted water for about 10 minutes or until just tender. Drain well.
4. Season the Bolognese sauce and stir through the basil. Serve with grated Parmesan cheese if wished.