Sent in by Sharon, July 2009

Crust	* 1 teaspoon grated lemon zest
* 1 1/2 cups Graham Cracker Crumbs	* 1 teaspoon Vanilla Extract
* 1/4 cup granulated sugar	* 2 tablespoons kiwi fruit, mashed
* 6 tb butter, melted - do not	* 1/2 cup granulated sugar
-substitute margarine	* 1/4 cup unbleached flour
Cheesecake	* 2 teaspoons lemon juice
* 1 lb cream cheese	* 1/2 cup heavy cream
* 3 large eggs, separated

*Use sweet cream butter and DO NOT substitute margarine. Note: Prebaked crusts are much crisper than the chilled ones and this can be important if you want a crisp crust.

To make crust: If you are prebaking the shell, preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter and sugar blending well. Press the crumb mixture into the bottom and up the sides of an 8-inch springform pan. Smooth the mixture to form an even layer on the bottom and sides. Bake the crust in the oven for 10 minutes and let cool to room temperature before filling. NOTE: This crust can be chilled for 5 to 10 minutes in the freezer until it is set but is not recommended in this recipe.

To make cheesecake : Preheat the oven to 300 degrees F.

In a large mixing bowl, beat the cream cheese and sugar just until light and fluffy. Add the egg yolks, one at a time, beating well after each. Beat in the flour, lemon rind, lemon juice, and vanilla until just mixed. Do not overmix at this point.

Whip the cream until stiff in a medium mixing bowl. Set aside. In another mixing bowl, beat the egg whites until they form stiff peaks, then fold gently into the cheese mixture. Fold in the reserved whipped cream. Stir in the kiwi fruit pulp then pour the mixture into the prepared crust and bake for 45 minutes to 1 hour. Cool, in the oven with door wide open, to room temperature, then chill.

Posted by Sharon, July 2009

* 4 heaping Tablespoons	* Pinch of dry powdered mustard
-decaffeinated	-(optional)
-coffee grounds	* 1 lemon, sliced crosswise into
* 4 cups water	-thin rounds
* Pinch of salt

1. Measure water into a saucepan and heat.
2. Sprinkle coffee on top of water.
3. Add salt and mustard, if desired.
4. Heat the mixture slowly to the boiling point.
5. Remove from heat immediately.
6. Let stand for 5 minutes and strain.
7. Serve coffee with a slice of lemon in each cup.

Posted by Sharon, July 2009

2 Lb ground beef	* 1 teaspoon oregano
* 1 cup ketchup	* ½ teaspoon pepper
* 1 cup onion, chopped	* 2 Tablespoons Worcestershire
* 1 teaspoon salt	-sauce
* 1 cup milk	* 2 cups cheddar cheese, shredded
* 2/3 cup bread crumbs	* 2 prepared pie shells, 8-inch

1. Preheat oven to 350F.
2. Combine ground beef, ketchup, onion, salt, milk, breadcrumbs, oregano, and pepper in a bowl.
3. Mix well.
4. Divide mixture into 2 pie shells and bake for about 45 minutes.
5. While the pies are baking, mix together Worcestershire sauce and cheese in another bowl.
6. After about 45 minutes, remove pies from oven.
7. Spread Worcestershire sauce and cheese mixture on top of pie shells.
8. Bake for about 10 more minutes, or until cheese is melted.

1 Cup mashed French chestnuts	1 Tsp sugar
Yolks 2 eggs	1/4 Tsp vanilla
2 Tbl thick cream

Mix ingredients in order given. Shape in balls, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain

Posted by Sharon, July 2009

* 4 cups crispy rice cereal	* 1 cup confectioners' sugar,
* 1 cup vegetable shortening or	-sifted
-margarine	* 3 Tablespoons cocoa

1. Melt the shortening in a large saucepan over low heat or in a microwave oven.
2. Add crispy rice cereal, confectioners' sugar, and cocoa to the saucepan.
3. Spoon mixture into paper cupcake holders.
4. Chill for 12 to 24 hours in the refrigerator.

Makes 24 treats.

Posted by Sharon, july, 2009

* 2 cups flour	* 2 Tablespoons rice flour
* 11/8 cups butter, cubed	-(optional)
* 1/3 cup sugar

1. Preheat oven to 325F.
2. Grease two cookie sheets.
3. Mix flour, sugar, and rice flour in a bowl.
4. Add the butter by rubbing in with fingertips.
5. Press mixture together to form a dough ball.
6. Place dough on a lightly floured surface.
7. Knead gently.
8. Divide dough in half, placing one rounded, ½-inch thick piece on each cookie sheet.
9. Gently mark out eight equal portions on each piece, radiating from the center.
10. Prick dough with a fork.
11. Bake for 30 to 35 minutes.
12. Allow the shortbread to cool and store in an airtight container.

Sharon found this recipe while researching "Australian" recipes and it sounds just soooooooooooo "up her alley" that she has to post it. July 2009

* 1 cup butter, softened	* 1/4 cup butter, softened
* 1 cup sugar	* 1/2 cup sugar
* 2 eggs - beaten	*
* 2 cups Self Raising Flour, sifted	1 egg
* 1/2 cup jam - any flavor	* 1 1/2 cups dessicated coconut
Topping

Preheat oven to 350F.

Cream butter and sugar, add beaten eggs. Mix in sifted flour with a fork. When dough holds together and ingredients are well combined, shape into a ball and refrigerate for 30 minutes.

Roll out to fit a 8 inch pie dish. Fill with jam.

Topping

Cream butter and sugar, and beat in egg. When combined, mix in coconut.

Spread this topping over the jam.

Bake for 40 - 45 minutes in preheated 350F (175 C) oven.

Nutmeg pastry	2 eggs, lightly beaten
1 Cup flour	1/3 Cup caster sugar
1/2 Tsp freshly grated nutmeg	3/4 Cup light corn syrup
1 Tbl pure icing sugar	2 Tsp brandy
6 0g chilled butter, cubed	3 0g butter, melted
1 egg yolk	Grated rind of 1 small orange and 1
Filling	-lemon
4 00g peeled chestnuts, roughly	6 0g dark chocolate, melted
-chopped

For pastry, sift flour, nutmeg and icing sugar together, and rub in the butter until mixture resembles fine breadcrumbs.
Add egg yolk and 1 - 2 tablespoons of ice water, mix gently until dough gathers into a ball. Wrap in plastic and refrigerate for 30 minutes.
Roll out to line a 23cm flan tin and trim edges.
Prepare the filling by combining all the ingredients, except chocolate, and mixing well.
Pour into flan case and bake at 180oC for 35 minutes, or until centre is firm and top golden brown.
Cool in tin, then drizzle melted chocolate over top to form a decorative pattern.

Posted by Sharon, July 2009

1 head of lettuce	* ¼ cup raisins
* 1 medium carrot, grated	* 1 Tablespoon coconut, flaked
* 1 medium red apple, chopped fine	* Juice of lemon

1. Carefully remove several firm leaves from the head of lettuce, and arrange in a bowl.
2. Mix the remaining ingredients in a bowl.
3. Mound mixture in the lettuce "cup." Serve with cottage cheese, chicken, or lean cold meat.

If making more than one, buy 825 can fruit and one kilogram of mixed fruit and divide between two mixtures. It is a good size to make up a few for gifts. Easy fruitcake, no butter or sugar, I have seen it in diabetic cookery. May be as simple or elaborate as you wish. Description: Special Consideration: Quick and Easy Category: Baking

425 gram can mango slices or other	500 grams mixed fruit
-fruit	Half cup water.......
-in natural juice

simmer these one minute
Add 1 teaspoon bicarbonate of soda
Let cool then add one and a half cups self raising flour
and 2 beaten eggs.

Variations:
Add mixed spice, cinnamon, walnuts or almonds, crystallised ginger.
Substitute port or sherry for some of the water.
Top with flaked almonds for a special occasion.

Directions:
Bake in pan lined with baking paper
for one hour in moderate oven.
Cool in tin.

Posted by Sharon, July 2009

½ Cup butter	* Pinch of salt
* 1 teaspoon baking powder	For icing:
* ¾ cup sugar	* 4 cups confectioners' sugar
* ½ teaspoon baking soda	* 5 Tablespoons unsweetened cocoa
* 1 teaspoon vanilla extract	-powder
* 4 eggs	* 2 teaspoons butter
* 2 cups flour	* ½ cup milk
* ½ cup milk	* Shredded coconut

1. Preheat oven to 350F.
2. Mix together butter, sugar, vanilla, and eggs.
3. Slowly add baking powder, baking soda, flour, milk, and salt.
4. Pour mixture into an 8-inch square cake pan and bake for about 45 minutes.
5. Let cool and store overnight in a sealed container.
6. Make icing: Measure confectioners' sugar and cocoa into a large mixing bowl.
7. Heat milk and 2 teaspoons butter until the butter is melted. Add the milk gradually to the sugar mixture, stirring constantly. The icing should be fluid but not too runny.
8. Cut the cooled cake into 2-inch squares, and put the coconut into a shallow baking dish. Have ready a cooling rack set over a sheet of waxed paper to catch icing drips.
9. Holding a cake square with two forks, dip it into the icing, and then roll in the coconut. Transfer to rack to dry. Repeat until all cake square are coated.

Posted by Sharon and said to be a typical dish from Australia

Meringue Cake:	1 Cup (240 ml) heavy whipping cream
4 large (120 grams) egg whites	1 1/2 Tbl (20 grams) granulated
1 Cup (200 grams) superfine	-white sugar
-(castor) sugar	1/2 Tsp pure vanilla extract
1 Tsp white vinegar	Fresh fruit - kiwi, strawberries
1/2 Tbl cornstarch (corn flour)	-raspberries, blackberries,
Topping:

Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.

Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.

Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.

Posted by Sharon, July 2009

1 Cup sugar	3 Tbl candied orange or lemon
1 Cup butter, room temperature	-citron, finely chopped
1 Cup milk*	1 1/2 Cup chopped apples
2 eggs, beaten	1 Tsp ground cinnamon
2/3 Cup molasses	1/4 Tsp ground cloves
1/4 Tsp salt	1/4 Tsp ground nutmeg
1 Tsp baking soda	Boiling Water
3 Tsp baking powder	Nutmeg Sauce
3 1/2 Cup all-purpose flour plus 2	* 1/2 cup fruit juice and 1/2 cup
-tablespoons	-brandy may be substituted for the
1 1/2 Cup raisins, finely chopped	-milk
1 Cup dates, chopped	-if desired.
1/2 Cup nuts, chopped

Grease two 2-pound coffee cans, two 2-quart pudding molds, or two 2-quart oven-proof deep dishes.

In a large bowl, combine sugar, butter, milk, eggs, molasses, salt, baking soda, baking powder, and flour; add raisins, dates, nuts, candied orange or lemon citron, apples, cinnamon, cloves, and nutmeg.

Fill each greased pan 1/2 full of batter. Cover tops of pans with lids or 2 layers of aluminum foil. In a large pot or roaster, place molds on trivets or a rack and add boiling water 2/3 up the side of the mold; bring rapidly to a boil. Reduce heat to medium-low, cover pot or roaster, and boil gently 4 to 4 1/2 hours (add more boiling water as necessary) or until fork comes out clean when put into center of pudding.

Remove from heat and cool. Store in refrigerator, covered, until time to serve. NOTE: These also freeze well.

To serve, steam for 1 hour before serving to heat thoroughly. Unmold and serve hot with Nutmeg Sauce.

Yields two puddings.
Nutmeg Sauce
2/3 cup sugar*
1 1/2 teaspoons cornstarch
1/8 teaspoon salt
1 cup boiling water
1 tablespoon butter
1/2 teaspoon nutmeg

In a large saucepan over medium-high heat, combine sugar, cornstarch and salt. Add boiling water and cook, stirring constantly, 3 minutes until ingredients are well blended.

* Brown sugar may be substituted for the sugar if desired.

Posted by Sharon. July 2009

* 6 large potatoes	* 1 teaspoon deli-style mustard
* 1 onion, chopped	* 1/2 cup mayonnaise
* 1/2 cup chopped parsley	* 2 hard-boiled eggs
* 1 tablespoon fresh coriander	* Salt and pepper to taste
-(cilantro), chopped

Gently boil scrubbed potatoes until a skewer will penetrate to the centre. Turn off heat, pour off water and fill pot with cold water. Leave until potatoes are quite cold. Lift from water and peel off outer skin.

Chop potatoes into even sized cubes and place into a bowl with onion, parsley and coriander.

Mix together mustard and mayonnaise. Add to potatoes with chopped eggs, and mix gently to combine.

Refrigerate until served.

Serves: 6 - 8

It is said that the first marmalade was made from quince. In the Tudor period in the British Isles, quince marmalade was regarded as an aphrodisiac. Posted by Sharon, July 2009

* 3 1/2 pounds quince	* 5 lemons cut in half
* 5 cups water	* 6 cups sugar

Wipe fur from skin of quinces with damp cloth. Quarter and core, reserving all cores, seeds etc. Place reserved cores and seeds in a cloth, tied at the top with string.

Dice quinces with a knife or food processor. Put into a jam pan (click for note) with water.

Thinly slice lemons, as for marmalade, and add to pan.

Simmer until fruit is quite tender, about 45 - 60 minutes. Watch carefully so fruit does not boil over.

Warm sugar by placing in a steel bowl in a 250 F oven for 5 minutes. (Or microwave in nonmetallic bowl for 1 minute.) Stir in warmed sugar into jam pan with fruit.

Boil rapidly until setting point is reached. Quince should be a rich pink color. Test a small amount of marmalade on a saucer chilled in refrigerator. If a skin forms on top quickly and it runs off saucer in a lumpy formation, it is ready to set.

Pour into sterilized jars, and lid. Invert lidded jars, using a cloth to protect your hands, for two minutes to sterilize the lids.

Store in a cool place. Will keep for at least 12 months.

Yield: approximately 6 jars

The Day of the Three Kings, January 6, is set aside for exchanging Christmas presents, since it was twelve nights after the birth of the baby Jesus that the three wise men arrived bearing gifts. For this occasion a loaf of bread is baked in the shape of a crown, flavoured with lemon and orange zest, brandy and orange flower water, decorated with candied fruits and flaked almonds. A silver coin, a china figurine or a dry bean are also hidden in the cake. Chef's Note Difficulty: Easy Cooking time: 35-40 minutes Waiting time: 15 + 90 + 90 minutes Preparation time: Under 30 minutes Preheat oven to 180° C (350° F) Total time: more than 2 hours

450 g (1 lb.) white flour	-stiff peaks
- 75 g (5 tbsp.) butter	- 1 tbsp. brandy
- 75 g (3 oz.) sugar	- 1 tbsp. orange flower water
- 25 g (1 oz.) fresh yeast	- A pinch of salt
-dissolved in	Decoration
- 140 ml (1/2 cup) warm milk	- Candied fruit, in large pieces
- 2 tsp. orange zest	- Flaked almonds
- 2 tsp. lemon zest	- A silver coin or dry bean
- 2 eggs + 1 egg white, beaten to

Place the flour and salt into a large bowl; make a well in the centre and pour in the dissolved yeast; gradually mix in the flour; when the mixture is thick, sprinkle all over with flour and let rest for 15 minutes in a warm place;
meanwhile, cream together the butter and sugar;
mix the zests, brandy, orange flower water and the two eggs into the dough; knead until it becomes smooth;
gradually mix in the butter, kneading constantly, until the dough becomes even smoother and more elastic;
cover with greased paper and let rise in a warm place for about 90 minutes, until the dough has doubled in volume;
place the dough on a floured surface; knead for 2 to 3 minutes; add in the silver coin or bean;
with your hands, roll the dough into a long sausage-shape, approximately 65 cm (2 feet) long and 13 cm (5") thick;
place on a baking sheet, forming the dough into a circle; join the two ends by pinching the dough together;
cover with greased paper and let rest another 90 minutes or until the dough has doubled in volume;
brush the crown with the beaten egg white, decorate with the almonds and slices of candied fruit, pressing them down so that they stick to the dough;
place into a 180 C (350 F) oven and bake for 30-35 minutes until the bread is cooked and golden brown;
place on a rack and let cool.

Posted by Sharon, July 2009

* Toast	* MILO SPREAD
* Vegemite (available at some	* ½ cup butter or margarine
-supermarkets)	* ½ cup hot chocolate mix
* Milo spread

1. Toast 4 slices of bread.
2. Spread 2 slices with Vegemite spread.
3. Spread 2 slices with Milo spread.
4. Cut toast into triangles and serve with milk or juice as a snack. May be eaten as a light breakfast or after-school snack.

MILO SPREAD

1. To prepare Milo spread, combine butter or margarine and powdered hot chocolate mix in a bowl.
2. Beat the mixture until well combined.
3. Store the Milo mixture in a covered container in the refrigerator.

Recommended by Sharon, for Valentine's Day

Chocolate Chip cookies.	Assorted coloured Valentine
Ice Cream	-Candies.

For each sandwich, turn one cookie upside down. Place a rounded scoop of ice cream in the centre of the cookie; flatten slightly. Place a second cookie on ice cream. On a flat surface, gently press cookies together to form an ice cream sandwich. Ice cream should spread to edge of cookies. Quickly place sandwiches on plate, cover with foil. Repeat with remaining cookies.

Freeze until firm (at least 2 hours).