Amaretti Biscuits
This is a fantastic recipe from a beautiful cook book Petits fours- a fine selection of sweet treats by Murdoch Books. This is one of my favourite sweet cookbooks. You will want to cook every mouth-watering recipe!
Makes 24
1 tbsp plain flour
1 tbsp cornflour
1 tsp ground cinnamon
2/3 cup caster sugar
1 tsp finely grated lemon zest
1 cup almond meal
2 egg whites
1/4 cup icing sugar, plus extra for serving
Line baking trays with baking paper.
Sift flours, cinnamon, and half the caster sugar into a large bowl. Add zest and almond meal. Place egg whites into a clean bowl and beat until soft peaks form. Gradually add remaining caster sugar to the egg whites, beating constantly until the mixture is thick and glossy and all sugar is dissolved. Fold into dry ingredients with a metal spoon until just combined. With oiled or wet hands, roll 1 level teaspoon of mixture at a time into balls. Arrange the balls on the prepared trays, allowing room for spreading. Set aside, uncovered for 1 hour. Preheat oven to 180 degrees. Sift icing sugar liberally over the biscuits. Bake for 10-12 minutes, or until crisp and lightly browned. Transfer to a wire rack to cool. Serve dusted with extra icing sugar.
Eton Mess
This is a big cheat dessert. I made this for an early Christmas party. It looked lovely complete with snow!
1 box store bought meringues 
600ml whipping cream
1 tsp vanilla extract
a few drops pink food colouring
1 punnet stawberries
2 punnets raspberries
icing sugar
Whip cream, food colouring & vanilla till firm peaks. Stir in 1 punnet of raspberries & meringues. Pile on serving dish. Top with extra raspberries & stawberries. Dust with icing sugar (snow).
White chocolate & macadamia rocky road
This is a taste.com.au recipe & it is delicious & looks fantastic! Would look beautiful on a High Tea platter.
250g packet of marshmallows, halved
100g packet of craisins
110g packet of macadamia nuts, roughly chopped
60g pistachios
1/3 cup dessicated coconut
375g good-quality white chocolate chopped
Grease a 20cm square cake pan. Line base & sides with baking paper, allowing a 2 cm overhang on all sides.
Combine marshmallows, craisins, nuts & coconuts in a bowl. Place chocolate in a microwave safe bowl. Microwave on high for 1-2 minute, stirring with a metal spoon every 30 seconds, or until smooth.
Pour chocolate over marshmallow mixture., mix well. Spoon into prepared tin, pressing down with spatula. Refrigerate for 2 hours or until set. Using a warm knife, cut into squares. Stores for up to 2 weeks in an airtight container.
Adult Chocolate Crackles
These are apparently fantastic! A lady I work with (Yvonne D) made them for work, & the staff loved them. Recipe from Good Living Magazine…thanks Geoff
200g milk chocolate (40% cocoa)
100g dark chocolate (70% cocoa or more)
3 cups Rice Bubbles
1 cup shredded or flaked coconut
Put chocolate in a large bowl over a saucepan of water: bring water to the boil making sure the bowl isn’t in contact with the water, then remove from heat. Melt chocolate, stirring occasionally to combine & prevent mixture from sticking. In a separate bowl, combine Rice Bubbles & coconut. On a baking tray lay out 16 patty cake liners. When chocolate has melted mix together, add to dry ingredients. Spoon into cases & refrigerate for 30-60 minutes.
Carmel’s Pavlova
This is the pavlova my mum always made…we all think she may have forgotten the recipe! Here’s a reminder Mum.
4 egg whites
pinch salt
1 cup caster sugar
1 tsp vinegar
1/2 tsp vanilla extract
1 dessert spoon cornflour
whipped cream, fresh fruit
Preheat oven to 400 degrees
Beat egg whites along with salt for 5-6 minutes. Gradually adding sugar, vanilla & vinegar, beat until stiff. Sift in cornflour & fold lightly. Wet ovenproof plate with cold water then heap mixture onto damp surface.
Place pavlova in oven & reduce temperature to 250 degrees & bake undisturbed for 1 1/2 hours. Leave pav in oven with door ajar until cooled. Top with cream & fruit.
Nan Ferrari’s Peppermint Slice
One of my Dad’s favourites. Great memories from childhood.
1/4 cup almonds, finely chopped
2 eggs
1 cup caster sugar
2 tbsp cocoa
1/2 cup butter melted
1 cup plain flour
1/2 tsp peppermint essence
Preheat oven 180 degrees.
Beat eggs & sugar, add peppermint essence, chopped almonds, cocoa, then flour & butter. Spread onto greased, lined lamington tin & cook 20-30 minutes.
Topping
1 tsp peppermint essence
1 cup icing sugar
125g cooking chocolate with 2 tbsp butter melted
1 dstsp milk
1 tbsp butter
Cream icing sugar with butter & milk, add peppermint essence. Spread over base, then spread chocolate on top of white mixture.
Leave to set before serving.
Easy Banana Cake
Great cake to freeze for emergencies.
2 cups self-raising flour
1 cup caster sugar
2 eggs
2/3 cup milk
3/4 block of butter (175g) melted
2 ripe bananas mashed
1 tsp vanilla
1/4 tsp grated fresh nutmeg
Preheat oven 180 degrees
Put flour, sugar, eggs, milk in a bowl, mix with wooden spoon for a few minutes. Stir in butter then add bananas, vanilla & nutmeg. Pour into 2 greased loaf pans & bake for 30-40 minutes.
Madeleine Cakes
Very light & easy, you just need the right pan, try Peter’s of Kensington
2 large eggs
1 tsp vanilla extract
2/3 cup caster sugar
Rind of one lemon or lime
Pinch of salt
150g melted butter
1 cup self-raising flour
Preheat oven 180 degrees
Beat eggs, sugar, vanilla, salt & rind until light & fluffy. Mix in sifted flour. Gradually add the melted butter. Spoon into greased Madeleine pans & bake for 15 minutes.
Pecan Sour Cream Cake
I actually double the pecan, brown sugar & cinnamon mix
250g butter
1 tsp vanilla extract
3/4 cup caster sugar
2 eggs
300g sour cream
1 1/2 cups plain flour
1/2 cup self-raising flour
1 tsp bicarb soda
1/2 cup finely chopped pecans
2 tbsp brown sugar
1/2 tsp ground cinnamon
Grease a deep 23cm cake tin. Cream butter, vanilla & sugar in a small bowl. Mix until light & fluffy; beat in eggs one at a time, beat until combined. Transfer to a large bowl & stir in sour cream, sifted flour & soda. Spread half the mixture into the prepared tin, sprinkle with half the combined pecan, brown sugar & cinnamon mix. Spread evenly with remaining mix & sprinkle top with the rest of the pecan topping. Press gently onto top of cake. Bake in a moderate oven for about 1 hour.Stand for 5 minutes before turning onto a wire cake rake. ( I actually double the pecan mix).
I made this one today!
A Treacle Treat with a Touch of Ginger!
This is a favourite of family and friends. I last baked this yesterday… times three!!
Moist Treacle Gingerbread 
¾ cup plain flour
¼ cup self raising flour
½ tsp bicarb soda
1 tsp ground ginger
¼ tsp cinnamon
¼ tsp mixed spice
½ cup castor sugar
1 egg, lightly beaten
½ cup milk
60g butter
½ cup treacle
Lemon frosting
60g butter
2-3 cup icing sugar
1 tsp lemon rind
2 tsp lemon juice
I make it really tangy!!!
Grease a 14x21cm loaf pan. Line base and sides with paper. Sift flours, soda and spices into large bowl, stir in sugar and combined egg and milk. Combine butter and treacle in saucepan, stir constantly over heat without boiling until butter is melted. Stir hot mixture into flour mixture. Pour into prepared pan. Bake in moderate oven for about 50 mins. Stand 5 mins before turning onto wire rack to cool. When cold, spread cake with frosting.
Frosting
Beat butter and lemon rind in small bowl until creamy. Gradually add sifted icing sugar and enough lemon juice to make frosting spreadable
Just Wanna Cook! 