3 cups self raising flour

½ cup cream
1 can lemonade

Sift flour, add cream and lemonade and mix to a soft dough. Bake at 200°C for 10 to 15 minutes. Makes about 15 scones.

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250g butter
250g flour
125g icing sugar
125g corn flourBeat soft (but not oily butter) with the flour until it looks like breadcrumbs. Add sifted icing sugar and cornflour and beat until like short pastry. Shape into balls and squash. Bake in a moderate oven until only just browning on the edges.

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4 eggs 1 ½ cups sugar 2 cups cooked pumpkin 2 cups flour ½ cup nuts 1 tsp baking soda ½ tsp baking powder 1 tsp cinnamon ½ tsp ginger ¼ tsp ground cloves ¼ tsp ground nutmeg

Mix together eggs and sugar and then add remaining ingredients. Bake at 175°C for 50 mins.

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1 cup cream cheese
1 tbsp butter
½ tsp orange peel
1 cup sifted icing sugar

Soften cream cheese and butter and beat together with peel until light and fluffy. Gradually add icing sugar, beating until fluffy and of spreading consistency. If the mixture is too thick, add 1 to 2 tsp of milk.

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1 cup flour 1 tsp baking powder ½ tsp baking soda ¼ tsp salt 1 tsp cinnamon ½ tsp nutmeg ¾ cup sugar ½ cup vegetable oil 2 eggs 1 ½ tsp grated orange peel 1 tsp vanilla essence 1 cup grated zucchini ½ cup chopped nuts

Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

In a large mixing bowl beat sugar, oil and eggs until well combined. Stir in orange peel and vanilla. Add flour mixture and nuts. Mix well.

Spread evenly in a square cake tin. Bake at 175°C for about 40 mins. Eat as is, sprinkled with icing sugar or iced with Orange Cream Cheese Icing.

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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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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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