Coconut, Chocolate Chip and Almond Cookies

The coconut, chocolate chip and almond combination were
fantastic together - they reminded me of an Almond Joy candy bar. These
cookies were gooey, soft, sweet, salty as well as crunchy. Don't forget to dip them in ice cold milk but I must warn you - they
are addictive!

1/2 cup softened butter
1/2 cup white sugar
1 cup brown sugar
2 tsp vanilla extract
2 eggs
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups of milk chocolate chips
1 1/2 cups of flaked coconut
1 cup almond slivers

Preheat
the oven to 375F degrees. Spray cookie sheets with cooking spray. Mix
the butter, white sugar, brown sugar and vanilla until creamy and
smooth. Slowly beat in the eggs. In another bowl, mix the flour, baking
soda and salt together thoroughly. Slowly add the flour mixture to the
egg mixture until well blended. Add the chocolate chips, coconut and
almonds and mix. Drop by rounded spoonfuls on cookie sheets. Bake for
8-10 minuets or until golden brown. Allow to cool before moving them to
a wire wrack. Enjoy.

Quick and Easy Scones

(Recipe from here)

This very quick and easy recipe produces lovely light scones. They are best served hot from the oven.

Makes about 12-14 scones.

325g (2 cups + 2 tablespoons) self-raising flour
167ml (2/3 cup) cold lemonade
167ml (2/3 cup) thickened cream (35 percent fat)
(or, if you don't have cream, then a pottle of yoghurt works too.)

Preheat oven to 225 degrees Celsius (205 degrees Celsius fan-forced). Line a baking tray with baking paper.

Sift flour into a large bowl. Combine lemonade and cream in a medium bowl. Add lemonade and cream mixture to flour and gently fold ingredients together until just combined (don't over mix the dough as this will produce tough scones). The dough should be fairly soft and sticky.

Place dough on a lightly floured bench, form into a round and press out to about 3.5cm thickness. Cut scones using a floured 5cm diameter cutter. We find that using a quick, firm motion to cut the scones gives a them better shape and makes them less likely to stick to the cutter. Form the offcuts into another round and cut some more scones.

Place scones close together on the tray, so they are just touching. Bake for about 12-15 minutes, or until pale golden and cooked through.

If you like your scones to have a soft crust, cover them with a clean tea towel for one minute after removing from the oven. Serve hot with jam and whipped cream.

Slice is YUM!

YES, it is!


YES!

OATMEAL-CHOCOLATE CHIP COOKIES

1 c. shortening (2 sticks butter)
1 c. sugar
1 c. brown sugar
2 eggs, beaten
1 tsp. baking soda
1 tsp. vanilla
2 c. flour
1 tsp. salt
3 c. oatmeal
12 oz. pkg. chocolate chips
Combine all ingredients together in mixer. Drop by spoonful onto cookie sheet. Bake at 350F degrees for 8-10 minutes.

BEST SUGAR COOKIES EVER

1 cup butter, softened
1/2 cup brown sugar
3/4 cup white sugar
2 eggs
2 3/4 cups Swans Down Cake Flour = 2tbsp cornflour per cup
2 teaspoons baking soda
1 teaspoon vanilla

Preheat oven to 375°F.

Cream butter add brown sugar; beat one minute. Add eggs one at a time, beating well after each addition.

Slowly add flour and baking soda, then vanilla.

Beat well for three minutes. Bake 10 minutes.

Vegetarian Sausage Rolls

Okay, these things are frickin' amazing.
They honestly taste just like the real ones, but they're better for you and have no meat in them!
They're also really easy to make :}
ps; sorry about the shitty quality pictures, they were from the webcam on my laptop.

Ingredients;

1 cup rolled oats
1 tsp mixed herbs
1 tsp marmite
1/2 - 1 onion (chopped)
1 egg (beaten)
2 Tbsp oil
250g cottage cheese

Directions;
* Mix everything together in a bowl.
* Divide mixture into either 2 or 4 portions, and spread in a log over one ready-rolled flaky puff pastry sheet.
* Roll up and seal the edge with a little water; make sure the joined side is at the bottom.
* Cut each roll into about 8 pieces.
* Cook in a preheated oven at 180C (350F) for 30mins.

Optional: Brush with a little beaten egg to make the outsides crispier before cooking.

Super Amazing Vege Lasagne

Serves about 6.

Ingredients:

Big chunk of pumpkin
2 decent sized red kumara
2 cloves of garlic (or 1 tsp minced garlic)
1 big onion
bit of butter
wee bit of sweet chili sauce (optional)
big handful of fresh spinach
1 big carrot
some lasagne pasta or sheets
tin of watties tomato and mushroom pasta sauce
1 or 2 big mushrooms
cheese/white sauce: milk, flour, butter, cheese, tiny bit of mustard
mix of seeds to go on top
extra grated cheese

-----

1. Chop up the onion finely, and sauté with the chopped/minced garlic until the onions are colourless but not browned.
2. scoop the seeds out of the pumpkin, peel and chop into chunks.
* peel and chop the kumara into chunks too.
* stick the pumpkin and kumara chunks in the microwave for about 5 mins on HIGH so they get soft enough to mash.
* mash the kumara and pumpkin with a tiny bit of butter, then add in the onion and garlic mixture, and finally a bit of sweet chili sauce if you want.

3. While the stuff is in the microwave, if you have lasagne pasta, put it on to boil, if you have lasagne sheets, start laying them in your dish.

4. Wash and chop up the fresh spinach

5. Peel and slice the carrot very thinly.

6. Peel and chop up the mushroom

7. Make a white cheese sauce with the milk, flour, butter, cheese, tiny bit of mustard.
* make sure it is thickish.

8. Start putting the lasagne together:
pasta sheet
pumpkin mash layer
spinach layer
pasta sheet
cheese sauce layer
mushroom and carrot layer
tomato and mushroom sauce layer
pasta sheet
sprinkle with cheese and seeds

Or, put it in whatever order you want, its up to you :}

9. Bake in a moderate oven (180C/350F) for about 45mins, until the cheese has melted and bubbled and stuff.
10. Let cool for a few mins, and serve straight out of the dish with salad or whatever :}

NB: leftovers can be kept in the fridge for a few days, or in portion sizes in the freezer for a month or so.