Can't Find It - Search Wendy's For A Specific Recipe Here

Thursday, January 31, 2008

Cheesy Salmon Vol-au-vents

This is another one of those recipes that you try out at someones party and just have to ask for the recipe to make them yourself. I got this off a next door neighbour named Yvonne when I lived in Gelorup, a sleepy little community not far out of Bunbury. It is so simple to make and another one that when you do make it you wonder why you don't make them more often.


1 210 g tin of salmon or tuna
1 310 g tin of corn kernels
2 tablespoons lemon juice
2 spring onions sliced
250 g grated cheese
1/2 cup sour cream
6 med size vol-au-vent cases

Combine all ingredients together in a large bowl and spoon into cases. Heat in a moderate oven for approx 15 minutes. Serve hot with a nice salad on the side. You can also use the little cases and double the mixture if making for a party. Of you want a little spicier just add a dash of cayene pepper to the mixture.

Wednesday, January 30, 2008

Savoury Muffins

I cannot remember who passed this recipe on to me but it is one that has been around for a long time with some variations. I often serve these at breakfast time, especially if I am doing a cooked breakfast with bacon and eggs etc. You can always add some chopped bacon to these for added taste.


1 cup SR flour
1 cup grated tasty cheese
1 cup milk
fresh parsley
1 small finely chopped onion or else onion flakes
sea salt and cracked pepper to taste

Mix ingredients all together and drop in spoonfuls into patty tray or small muffin trays. Bake in moderate oven until cooked through and golden brown. Serve hot, split in half with fresh butter.

Tuesday, January 29, 2008

Smoked Fish Mornay

This recipe was given to me by a lovely lady called Audrey Edwards. Her husband was a member of the Eaton Lions Club and it was through there that I met her. Whenever the ladies had to take something for supper or lunch, you could be sure that whatever Audrey brought along, it would be delicious. I will share some other recipes that she gave to me later on. This one is an australian favourite with a slight twist in that it has smoked fish in it instead of the usual tinned tuna or salmon. It is really delicious and fairly rich.


3 - 4 pieces of english fillet smoked fish
small tin of sweet corn kernals
1 ripe tomato
grated cheese
sea salt and cracked pepper to taste
white sauce - recipe below

Boil fish until just cooked and flake into a casserole dish. Add corn and season to taste. Pour the hot sauce over this. Slice tomato on top and then sprinkle grated cheese over this. Bake in hot oven until golden brown on top.

White Sauce:
1 1/2 - 2 tablespoons butter
2 tablespoons plain flour
600 mls full cream milk - can use hi low instead but not skim
sea salt and black pepper to taste

Melt butter in med size saucepan then add salt and pepper. Stir over a medium heat and then add the flour. If it is too thick add some more butter until easy to stir. Boil and keep stirring so as not to burn the mixture. It is just to cook the flour and when it turns a slight golden colour, while still on the heat, quickly pour about 1/2 the milk in while still stirring all the time. When that is mixed through, add the rest of the milk and continue to stir while bringing back to the boil. If you make the sauce this way, you will not get lumps in it and it is the correct way to make a good white sauce. When boiled, add about 1/2 cup of grated cheese and stir through again. Take off the heat, and pour over fish mixture.

Tuna Cheese Bake

This recipe was given to me by my sister-in-law Leah about 35 years ago. This simple tuna recipe is different to normal tuna dishes due to the ricotta cheese. A great standby dish to serve in the summer. Serve it with some crunchy bread and a nice green tossed salad.


1 large tin of tuna or salmon
2 onions chopped
2 cups tasty grated cheese
4 tablespoons flour
4 eggs
1 cup milk
1 cup ricotta cheese
2 tablespoons butter

Melt butter and add the onions and cook until tender and transparent. Beat eggs together and then add the ricotta cheese. Add milk, flour and other cheese. Flake the tuna and add onion to it. Mix all the ingredients together and pour into a baking or casserole dish. Cook in the oven at 175 - 180 degrees for approx 40 minutes.

Saturday, January 26, 2008

Sherry Trifle

I always make my mum's trifle recipe at christmas and also for our Australia Day barbecue. Last night I made this to go with mum's hamburger recipe. It is such a simple recipe and a definite aussie favourite. I made such a huge amount. Double the normal size and it still was all eaten by the end of the night.


1 swiss roll (jam sponge roll)
1 tin of pitted black cherries or strawberries (any fruits would do)
1/2 cup sweet sherry
2 pkts port wine jelly (jello) I use the sugar free one and any flavour would do
600 - 750 mls home made thick custard - see recipe below

Make up jelly as instructions on pkt and when slightly cool, place in refrigerator to set firm. Slice up the swiss role and line bottom of a deep sided bowl or dish. I always take the roll about half way up the sides. Sprinkle the sherry all over the swiss role, making sure they are well covered. You can always use more sherry if you need to. Drain the fruit and spread over the top of the swiss role. Pour custard over this while still hot as it helps to spread easily and keep the roll from drying out. Place plastic wrap over bowl and when custard is cool, place in fridge. When the jelly is slightly firming, pour over the chilled custard and return to fridge. When jelly is really set, remove from fridge and decorate with whipped cream. Serve chilled with either or both, whipped cream and vanilla ice cream. I used a vanilla and raspberry ripple low fat ice cream and it was a great winner.

600 - 750 mls full cream milk
2 heaped tablespoons custard powder (not sure if available in USA)
1 egg
2 heaped tablespoons sugar - can use splenda (I often use half sugar and half splenda)
1 dessertspoon butter
1 tablespoon cream
few drops vanilla essence
Blend the custard powder with a little of your milk to make a runny paste. Then add the sugar and the rest of the milk, vanilla essence, cream and egg. Using a bamix or mixer, mix this well as you want the egg to be thorougly blended. Pour into a microwave safe bowl, (I always use a china one) and cook on high for a couple of minutes and then stir. Keep doing this about a minute at a time until custard begins to bubble and is very thick. Remove from microwave and stir in the butter. You can cook the old fashioned way, in a saucepan on top of the stove if preferred. By adding an egg cream you will have very smooth and velvety tasting custard. The egg also helps to thicken it as you need it to be very thick for trifle.

Australia Day Hamburgers

Last night we celebrated Australia Day (26th Jan) and we had our usual aussie barbecue with family and friends here at our home. Everyone arrived early so they could go for a swim first in the pool before the fireworks display began. Adults groaned about having to supervise the children but they were having just as much fun as the children were, splashing about on a very hot australian summer night. Soon it was time to crank up the barbecue so David and the men did the cooking, some drinking and a lot of talking and laughing while us girls brought out the salads, buns, etc and waited for the master chefs to do their stuff. I always make my mum's recipe for hamburgers as they are a much requested item. I know most people have their own favourite version of this great aussie icon but this recipe has been handed down through my family and is a definite winner. If you want them to taste as good as my mum's then please don't change the recipe at all. Make sure you make enough for several hamburgers per person as you will need them and copies of the recipe to hand out for the requests you will get. This is even better if you make the mixture up the night before and leave, covered in the refrigerator overnight. This makes the flavours really blend through.


1 kg good minced steak
2 large onions
2 very ripe tomatoes - organic are best
4 thick slices of fresh white bread made into rough breadcrumbs
2 eggs
1/2 teaspoon of good hamburger seasoning
cracked black pepper or if available, aust outback mountain pepper (my favourite)
sea salt to taste
plain flour

Chop up the onions and the tomatoes first. Do not peel the tomatoes. Then place all the ingredients except flour into a very large mixing bowl and mix in with your hands. I always crack the eggs on top of the breadcrumbs and mix them a little through this first and then mix all together. Using your hands is a much better way than using a spoon or mixer and you have the warmth from them which helps the mixing. If your mixture is a little too sloppy, add some flour to it, a tablespoon at a time, until it is the right consistency. Line a large plate with plastic wrap and shaping your mixture into hamburgers, dip them in some more flour and place on the plate. If you need to layer them, place plastic wrap between each row so they won't stick together. Cook on a hot barbecue plate to your cooking preference and serve on buns with some salad and cooked onions.

Thursday, January 24, 2008

Chicken with Curry and spices

I can't remember who gave me this recipe but think it may have been my cousin Sue. I know that I have been making this from before my son Scott was born and he is now 36 so it have been in my recipe book forever it seems. It is a different variation of most chicken curries, has a little preparation to do but is still very simple to make and very tasty.


1 whole fresh chicken or fresh chicken thigh fillets
3/4 cup of peanut or olive oil
3 onions chopped
1/4 teaspoon paprika
1/4 teaspoon tumeric
1/4 teaspoon ground ginger
1/4 teaspoon cayene pepper
1/4 teaspoon curry powder
1 teaspoon salt
1 cup water

Cut chicken up into small pieces. Bring the oil to the boil in a large pot and quickly add the chicken to it. Add all other ingredients and turn down and let simmer for approx 30 minutes for until cooked through. Serve with steamed rice and vegetables.

Wednesday, January 23, 2008

Brown Onion Soup

This is one of those simple soup recipes that you keep making over and over again. Whenever I serve this soup, everyone asks me for the recipe. It was given to me about 26 years ago by Judy, a friend of mine who now lives in Melbourne. Whenever we had dinner at her home, she would always try out a new recipe and they usually turned out great. This is one of my favourites that she made one cold winter night when we were over there. It is such a tasty soup I know that you will be making it often. I will be sharing some of her other recipes with you later on.


4 brown onions
2 - 3 large rashers of bacon
2 beef stock cubes
4 cups of water
salt and black pepper to taste
1 tablespoon butter
2 slices fresh bread with crusts removed

Roughly chop up the onions and bacon. In a stockpot, brown them in the butter over a medium heat. When onion is quite brown but still soft and bacon cooked, add the crumbled stock cubes and quickly add the water and black pepper. Turn the heat up until it boils and then reduce heat and cook for approx 20 minutes. Turn heat off and take pot off stove to slightly cool. Add the bread to soup and blend with either a hand held blender such as a Bamix or else pour soup in batches into a bench blender and blend until smooth. When finished blending, taste the soup and if needed add a little salt for prefered taste. I often find that it doesn't need any salt as it gets enough from the bacon and the stock cubes flavour. Serve this with some fresh crusty bread sticks, either cold or heated for several minutes in the oven.

Tuesday, January 22, 2008

Spicy Chicken

This was given to me by old family-in-law members who came from Holland. Every time I make this delicious simple dish, I think fondly of Henk and Marianne. It is quite rich and they always make it with this simple salad which helps with the richness and tastes great. The salad has beautiful colours and sets off the colour of the chicken dish.


500 g skinless chicken breasts
2 onlions cut into quarters then quartered again
1 red capsicum sliced or chopped
250 mls cream
paprika powder - use as much as you like to give the dish a rich reddish colour.
cayene pepper - just a small amount to taste. More if you prefer a hot spicy flavour
1 teaspoon sugar
1/2 teaspoon cinnamon
butter for frying - approx 1 tablespoon

Cut the onions and capsicum and fry in butter. Add chicken which has been sliced up then add the spices and simmer for 20 mins. Add cream and simmer another 10 mins or until well cooked through. Serve with steamed rice and salad recipe.
2 kiwi fruit
1 pkt glazed ginger
4 celery stalks
approx 1 tablespoon mayonaise.
Chop ingredients and stir in the mayonaise.

Sunday, January 20, 2008

Cream Cheese Slice

This is another family favourite that we often used to take to any meeting or function that called for a plate of something for afternoon tea. So easy to make and keeps okay for several days in the refridgerator. That is if any is left over.


250 g cream cheese
250 g unsalted butter
200 g caster sugar
1 dessertspoon of gelatine dissolved in 3 dessertspoons hot water and let to cool
2 pkts lattice biscuits (raspberry waffles)
few drops vanilla essence

Cream the butter and sugar. Add cream cheese, gelatine mix and vanilla essence and mix well together. Sandwich mixture between two biscuits. Continue this way until all mixture and biscuits are used up. Place on tray or plate in the fridge and let to set firmly. Serve with tea or coffee for a yummy treat.

Bircher Muesli

Everyone loves muesli done this way and you make your own just as good as what you find served at the very best hotels on the breakfast menu. You can alter some of these ingredients to suit your own taste but I find that this one works well for me. You can halve mixture if this recipe is too much and it keeps well in the fridge for several days. Make sure you keep it sealed or with plastic wrap over the bowl.


3 cups rolled oats
2 cups fresh orange juice
2 x 200 g tubs plain light yoghurt or honey yoghurt
1/2 cup sliced dried apples
1/4 cup dried apricots
1/4 cup sultanas
1/3 cup honey
1 cup milk
3 small plums, chopped
1/3 cup slivered almonds - toasted
extra plums

Combine oats, juice and yoghurt in a large bowl. Cover and refrigerate overnight.
Remove from fridge and stir in apples, sultanas, apricots, honey, milk and chopped plums and mix well. Cover and refridgerate for 30 minutes. Serve muesli topped with almonds and the extra plums.

Saturday, January 19, 2008

Potato Salad

This is a great version of an australian favourite salad. Whenever we have a barbecue or go on a picnic, we always make sure this is on the table.


1 - 1.2 kg Desiree potatoes
Cook approx 15 - 20 minutes. While still hot, chop into large chunks and add to the made dressing. You can also cut potatoes before you cook them. If you do make sure you don't peel them and adjust cooking time to approx 8 -10 mins at most.
Chop up some gherkins - to suit
Chop up a couple of pickled onions ( use a good brand)
1 apple diced up
1/2 cup walnuts
2 teaspoons seeded mustard
300 mls mayonaise
300 mls light sour cream
chopped chives and parsley
salt and black cracked pepper to taste.
If you find that there is too much dressing for this amount of potatoes, you can always keep it sealed in a jar in the fridge and it will keep for several days and can be used over other things such as fish for a different taste to using tartre sauce.

Thursday, January 17, 2008

Mascapone Cheese and Plum Pie

I cannot remember who gave me this recipe and although I don't make it often, I always wonder afterwards why I don't. It is really a beautiful pie and one which leaves you wanting to have another helping, but know you really shouldn't.


240 grams plain flour
110 grams cold butter
110 grams icing sugar
1 egg
Rub butter into flour. Add icing sugar then the egg. Combine and refrigerate for 10 minutes. Roll to fit a square shallow pan and bake in the oven at 180 degrees for 15 - 20 minutes.
10 small plums
1/4 cup milk
1/4 cup cream
1/4 cup mascopone cheese
1/4 cup caster sugar
2 eggs
vanilla essence
Beat eggs and sugar then add cheese and beat well. Place plums that have been quartered, cut side down onto pastry. In a pan warm cream, milk and vanilla to just below boiling point. Gradually stir in egg mixture to milk and pour over plums. Bake in moderate over 175 - 180 degrees for 30 - 35 minutes. Serve hot with whipped cream or vanilla icecream.

Wednesday, January 16, 2008

Pineapple Meringue Pie

This is a different version of Lemon Meringue Pie and I think it is even better. I have been serving this dessert up for years and every time I make it my guests always want the recipe for it. I'm not sure who gave my mum this recipe but it is certainly a winner. Serve with whipped cream. It is just as yummy hot or cold.


1 cup SR flour
1 tablespoon butter
1 tablespoon sugar
2 egg yolks
little milk
Sift flour and rub butter into it. Add all other ingredients and combine well. Roll out on well floured surface and place in a baking dish. Bake in a moderate oven until golden brown. While this is cooking, make your filling.
1 tin of crushed pineapple (can be either sweetened or in natural juice)
2 tablespoons custard powder
Drain the juice from pinapple and gradually add it to the custard powder. When well blended, add the pinapple and place in saucepan over a low heat until mixture boils and thickens. You need it to be a really thick mixture. While this is slightly cooling, make up the meringue mixture.
4 egg whites
4 tablespoons sugar
Beat together with an electric mixer until stiff.
Spread your filling over the pastry base and then then spread the meringue over this. Bake in a moderate oven until the top browns slightly. Don't overcook as you want this to be a very soft meringue.

Tuesday, January 15, 2008


This is the recipe that my mum always used to make pikelets. They have been around for ever and I have tried lots of versions but always come back to this one as it never fails and they always rise just right.


1 cup SR flour
2 tablespoons sugar
1/4 teaspoon bi carb soda
1 egg
1/2 cup sour milk (just add a little vinegar or lemon juice to milk)
1 dessertspoon melted butter
pinch salt

Put all ingredients apart from butter into a mixing bowl. Place butter on the baking surface of your frypan or gridle iron and melt over low heat. Pour off the melted butter into the bowl over your other ingredients and mix together with electric or hand beater. Have your frypan at about 380 degrees and place the batter onto this in required amounts. I usually use a tablespoon to measure out the size. When the air bubbles come up and you can see the batter is browning underneath, turn over with a spatula. Don't place too many pikelets in pan together as it will be too hard to turn them over without running into others. When cooked on both sides, either eat hot with butter and your favourite topping such as jam or honey or else eat cold. Either way they will be a winner for afternoon tea. Whenever I am required to take scones to an event, I always make some pikelets as well, just in case some of the guests don't eat scones. These also taste yummy with jam and cream on.

Banana Orange Ambrosia

This is a recipe that caught my eye about 35 years ago when I was on holidays down at Siesta Park, a beautiful little holiday spot on the south west coast, just down from Busselton. We had been staying at the caravan park there and I was reading the paper while waiting for the men to come home from fishing off the coast. Hoping that we would be having jewfish for tea, I thought that I would make this for dessert seeing it was such an easy recipe. So glad that I did as it is just lovely to finish off a summer meal with this lovely fresh summery dessert.


4 oranges
2 bananas
1/2 cup dessicated coconut
2 tablespoons sugar
1 tablespoon sweet sherry

Peel the oranges and cut crosswise into think slices, removing seeds and pith. Then peel the bananas and flute them by running the prongs of a fork down them before slicing them crossways about 70 mm thick. Arrange alternate layers of oranges and banana slices in a shallow serving dish, sprinkling each layer with sugar. Use orange slices for the bottom and the top layers. Sprinkle with the sherry and coconut and chill for one hour. Serve with whipped cream. So delicious and simple.

Sunday, January 13, 2008

Lemon Marshmallow Slice

This would have to be one of my favourite recipes that my mum used to make whenever she was going to either a meeting or afternoon tea that required her to take a plate. I can remember her teaching me how to make this recipe when I was only about 11 years old, so it has been in our family's recipe book for as long as I can remember.


2 tablespoons butter
1 tablespoon sugar
1 egg
1 cup SR flour
Cream the butter and sugar then add beaten egg and sifted flour and rub through with your hands or a mixer. When combined roll out and bake in a shallow baking dish in a moderate oven until golden brown. While this is cooking, you can make the lemon filling.

Lemon Filling:
1 cup sugar
1 cup water
1 dessertspoon butter
juice of 2 lemons
1 heaped tablespoon cornflour
1 heaped tablespoon custard powder
Mix sugar, cornflour and custard powder with the lemon juice. When smooth add all other ingredients and bring to the boil in saucepan over low heat, stirring all the time. When boiling and thickened spread over the pastry base. Let cool before placing marshmallow topping on. Can put in fridge to cool quicker.

Marshmallow Topping:
1 cup sugar
1/2 cup boiling water
1 tablespoon gelatine
extra 1/2 cup boiling water
Mix the sugar in 1/2 cup of boiling water. Mix the gelatine in the other 1/2 cup of boiling water. When these 2 mixes are cold, add together with a few drops of vanilla essence and a few drops of colouring (if desired) and whip up on electric mixer until thick and peaks form. Pour quickly over the lemon filling and sprinkle a little dessicated coconut over the top. When set, cut into squares and serve. This will keep, sealed in an airtight container in the fridge for several days.

Saturday, January 12, 2008

Thai-style Chicken and Pumpkin Soup

If you love the traditional thai pumpkin soup then you will love this variation of it that I have made. I often play around with recipes that I think can be either improved on or just a bit different from the original recipe.


1/2 cooked chicken
2 tablespoons red curry paste
4 and 1/2 cups water (4 cups if using coconut cream)
either 1/2 cup coconut-milk powder or 1 small tin coconut cream
4 cups of pumpkin soup (can be home made or tins)
1 chicken stock cube or powder
2 pkts of 2 minute noodles, lightly crushed (can use spaghetti noodles, cooked, if prefered)
chopped fresh coriander to garnish

Remove skin from chicken and chop up roughly. Spoon curry paste into a heated pan with a little oil and cook, stirring until fragrant. Add water and coconut powder which has been combined and then the soup and stock cube. Bring to boil and then simmer for 10 minutes uncovered. Add the chicken and noodles and simmer, uncovered for another 2 minutes or until noodles are tender and the chicken is hot. Serve, sprinkled with the fresh coriander.

Cold Water Ginger Beer

My mum used to use this recipe often if she didn't want to have to wait for the ginger beer plant to mature. It is so much simpler and I think it tastes almost as good as the recipe using a ginger beer plant.


2 gallons or 8 litres cold water
1 kilo sugar
2 tablespoons ground ginger
3 teaspoons creme of tartar
4 teaspoons tartaric or citric acid
2 teaspoons lemon juice or lemon essence

Mix all together and store in fridge. Ready to drink when chilled.

Thursday, January 10, 2008

Fruit Compote

My husband and I stayed in this wonderful bed & breakfast in Albany last year and every breakfast the owner would have this great dish on the sideboard to go with the other yummy foods. Iloved it so much that I asked her for the recipe and was lucky enough to be given it. Thank you Trish for sharing it with me and for the wonderful stay we had with you. I need to warn you that this is very decadent but worth the extra calories you may gain.


2 cups of water (generous)
2 tablespoons honey
1 tablespoon lemon juice
3 cloves
3 pieces crystallized ginger (finely chopped)

Bring this slowly to the boil then add a dash of brandy. Turn heat down to simmer and add:
4 figs
8 pears
10 apricots
some dried apricots and other dried fruit of choice

Slice some of the fruit to make more manageable

Simmer all this for approx 20 minutes or until soft. Let it stand to go cold. This is best served at breakfast time with some plain greek style yoghurt. This will make up quite a lot so you can halve or even quarter this to suit.

Anzac Biscuits Recipe

This australian classic is always a favourite in our house and everyone asks for the recipe whenever I make them. It has been around forever and I am sure that people out there will have this same version which has been handed down from generation to generation.
It has been tried and tested over many years and they are still as delicious today as when they were first made and sent to our soldiers overseas during the war.
My paternal grandmother always seemed to have these in her bikky barrel whenever we visited her and I remember the wonderful aroma coming from her kitchen whenever she made them.


1 cup rolled oats
1 cup plain flour
3/4 cup coconut
1cup brown sugar
125g butter
2 tablespoons golden syrup
1/2 teaspoon baking soda
1 tablespoon boiling water


Put oats, flour, coconut and sugar into bowl. Melt butter and golden syrup in a pan. Mix the baking soda and boiling water in a cup. Add butter and syrup mix and water together in pan. Quickly add to the dry ingredients and mix well. Roll tablespoons into balls about the size of a walnut and place on greased oven tray. Press lightly down with a fork and bake for 15 -20 minutes at 160C in fan forced oven. They appear soft but will harden when cool.
If you are watching your weight, halve the amount of sugar.

Chicken and Sweet Corn Soup

This recipe was given to me by a very wonderful friend who is no longer with us and every time I make this I think of Sue who was the bravest girl I have ever known. She touched so many people with her zest for life and she got to do everything that she was told she never would be able to do. It is a different version of chicken and sweet corn soup and I think it is so much tastier than the usual receipe.


1 cooked chicken
1 onion chopped
1 large can creamed corn
1 tin of corn kernels (150 gram size)
frozen peas (about 1 cup)
1 tub light philly cream cheese
4 cups chicken stock
1 tablespoon butter

After removing the skin from chicken, shred it into small bits. Cook onion in butter till soft. Add stock, corn and chicken. Cook about 5 minutes and then add peas and cheese. Stir until the cheese melts and then turn down heat and simmer for another 10 minutes. Serve with crusty bread sticks. Yummy!

Coconut Almond Biscuits

This is another recipe given to me by Aunty Joy and is a great little lunch box filler or nice to serve with a cup of tea in the afternoon. As usual, they are very easy to make.


60 gms butter
2/3 cup caster sugar
1 slightly beaten egg
1 cup SR flour
pinch salt
1/2 cup coconut
1/2 teaspoon almond essence

Heat butter until just melted. Add the sugar and the egg and beat well. Stir in the flour, salt, coconut and almond essence and mix together until well combined.
Place in small dessertspoon on a slightly greased tray and bake in moderate oven for approx 15 minutes. Makes approx 30 biscuits. Can use teaspoon instead of dessertspoon for smaller biscuits.

Gingernut Bites

This recipe was one that was featured in a magazine and after making it, decided it was just too good to leave out of my favourites. I always make these at christmas time as they go great with my other favourite christmas recipes such as hedgehog cake and chocolate truffles. I always use butter in my recipes as it always turns out so much nicer than using other shortenings.

90 gms butter
2 tablespoons golden syrup
1/2 cup nestles condensed milk
1 teaspoon vanilla essence
250 gm pkt gingernut biscuits (crushed)
1 cup sultanas
1 cup coconut (approximately)

Melt butter in a small saucepan. Add golden syrup and condensed milk. Stir in vanilla essence, biscuits and sultanas over medium heat until well combined. Cool to room temperature. Roll heaped teaspoons of mixture into small balls and toss in coconut. Refrigerate until firm. Makes about 50 bites.

Tuesday, January 1, 2008

Peanut Cookies

This is one of my favourite biscuit receipes. It was given to me by my Aunty Joy (in marriage) who is one of the best cooks I have ever known. She was a farmers wife and they didn't get into town a lot so she used to do all her own cooking as well as cake decorating. Thank you Joy for this yummy recipe.

125 gms butter
1 cup sugar
1 cup SR flour
1 tablespoon cornflour
1 egg
1 cup salted peanuts
1 teaspoon vanilla essence

Cream butter and sugar together. Add the egg and vanilla essence. Add flours and peanuts and mix together. Put teaspoons onto a greased tray and bake for 15 minutes in a moderate oven. Makes about 40 biscuits.