1 whole orange cut into 1/8s
½ cup freshly squeezed orange juice
125g butter
1 egg
1 cup flour
½ cup wholemeal flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup sugar
1 cup sultanas

Place the orange pieces into a food processor or kitchen whiz, add orange juice and combine to a pulp. Beat together the butter and egg. Blend in the kitchen whiz all the remaining ingredients. Combine pulp and butter mixture. Add sultanas, and mix with a fork. Bake at 190°C for 15-20 minutes.

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Thinly peeled rind of one orange
½ cup walnuts (posh option)
¼ cup butter – semi melted
1 ½ cups sugar
3 eggs
2 cups plain four
1 tsp baking powder
1 tsp baking soda
1 carton sour cream

Syrup:
½ cup sugar
¼ cup orange juice
1/3 cup Grand Marnier or Cointreau (posh options)

In a food processor, chop rind, walnuts (if using), butter and sugar on high speed. Add eggs and mix and then add remaining ingredients and mix well on medium speed.

Pour into a ring tin and bake at 175°C for about one hour. While the cake is cooling, make the syrup.

Combine the sugar and orange in a saucepan over heat and stir until the sugar is dissolved. Boil two minutes. Posh option – remove from heat and stand for one minutes before adding liquer.

When cooked allow the cake to stand for one minute before turning onto a rack. Place a plate underneath and spoon over the hot sauce until it is all absorbed. Post option – decorate with whipped cream and tinned mandarin slices.

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This recipe makes about 100 delicious muesli cookies.

2 cups oil
2 cups sugar
2 eggs
2 cups flour
2 cups muesli
1 tsp baking powder

Mix oil and sugar until sugar is dissolved. Add eggs and mix until smooth. Add dry ingredients and mix thoroughly. Place in teaspoon lots on greased oven tray and bake at 175°C for about 10 minutes, until just starting to brown. Cool on biscuit rack.

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1 tin condensed milk
½ cup pistachio nuts
½ cup finely chopped almonds
1 punnet raspberries
1 cup cream
1 tsp vanilla

Blen together condensed milk, vanilla and cream. Stir in nuts. Freeze until firm. Puree raspberries and serve on top. Other fruit may be substituted for raspberries.

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Equal quantities of cream and plain yoghurt
rind and juice of 1 to 2 lemons
sugar to taste

Beat cream until stiff. Stir in yoghurt, finely grated lemon rind, lemon juice and sugar to taste. Stir thoroughly and place in freezer. Stir thoroughly there or four times while the sorbet is freezing.

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2 cups chopped apples (peeled)
2 eggs
2 cups sugar
1 cup vege oil
2 cups flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 cup of raisins or sultanas

Place all ingredients in a bowl in order listed. Mix just enough to blend. Pour into a greased tin. Bake for 1 hour at 350°F or 175°C. >

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Makes a great summertime cake!

3 cups flour
1 tsp baking soda
½ tsp salt
1 tbsp cinnamon
2 cups sugar (1 cup sufficient)
3 beaten eggs
1 cup vegetable oil
2 punnets of fresh strawberries

Combine the first five ingredients, mixing well. Chop strawberries into quarters and combine with the beaten eggs and oil. Add to the dry ingredients, mixing well. Pour batter into a greased and floured cake pan, loaf tin or muffin tins. Bake at 175°C for about 45 mins.

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Delicious! This recipe is designed to end screaming for help to WeightWatchers – beware!

1 cup boiling water
1 ½ cups chopped dates
1 tsp bicarbonate of soda
1 cup brown sugar
¼ cup butter
2 eggs
1 cup chopped walnuts
1 ½ cups self raising flour
¼ tsp salt

Pour boiling water over chopped dates, add soda and mix then set aside to cool. Cream butter and sugar, add eggs and beat well. Add walnuts, sifted flour, salt and finally the date mixture. Bake at 180°C for 1 hour in a greased bowl or soufflé dish covered with tin foil. Remove from oven, pour over sauce and serve with whipped cream or ice cream.

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¾ cup strong coffee
¼ cup rum
½ cup caster sugar
4 egg yolks
¾ of a 250g tub of cream cheese
1 tsp vanilla essence
2 ½ cups cream
1 pkt digestive biscuits
¼ cup cocoa

Mix rum and coffee and set aside. Beat sugar and egg yolks until light and creamy. Beat in the cream cheese until very smooth.

Beat together the cream and vanilla essence until of a thick pouring consistency. Mix the cream cheese and cream mixtures together until thick.

Line a loaf tin with foil or glad wrap and spread some of the cream mixture in the bottom. Dip biscuits in the coffee mixture and place a layer of soggy biscuits on top of the cream mixture. Sprinkle with cocoa.

Reap the layers finishing with a layer of cram and cocoa. Refrigerate overnight. Remove tin and cut into slices. Serve with fresh fruit.

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300 ml milk
½ vanilla pod or 1 tsp vanilla essence
150 ml single cream
3 eggs
1 egg yolk
50 g castor sugar
sliced strawberry and mint sprig to garnish

Caramel:
100g sugar
4 tbsp water

Preheat oven to 170°C (325°F or gas 3).

Over a low heat, bring the milk and vanilla pod to the boil and leave to infuse for 15 minutes before stirring in the cream. Beat together the eggs, egg yolk and aster sugar. Remove the vanilla pod and add the milk to the egg mixture.

Make the caramel in a heavy based pan using 100 gm sugar and 4 tbsps water. Stir over a low heat until the sugar has dissolved and then increase the heat and boil rapidly, without stirring, until the mixture turns dark golden. Holding a 450 gm loaf tin with a cloth, pour in the caramel so it coats the base and sides. Leave until cold.

Pour the milk mixture through a sieve into a jug and then pour into the caramel coated tin. Cover with foil and standing in a baking dish with hot water coming halfway up the side soft the tin.

Bake in the oven for 40 to 50 mins until set. Remove foil and refrigerate for four hours before inverting the tin onto a plate. Garnish with sliced strawberry and mint sprig.

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