Strawberry-Rhubarb Pie



2 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons cold butter
1/3 cup shortening
6 to 8 tablespoons ice water

4 cups sliced strawberries
2 cups rhubarb, cut into 1/2-inch pieces
3/4 cup sugar
1/4 cup flour
1 teaspoon orange zest
1 tablespoon butter
1 egg


Place the flour, sugar, salt, butter and shortening into the bowl of an electric mixer or food processor. Blend until the mixture resembles a coarse meal. Add the ice water, a tablespoon at a time. When the dough sticks together, remove it from the mixer or processor. Divide it in half and place on waxed paper. Pat each half into a pancake, wrap, and refrigerate for half an hour.
Preheat the oven to 400° F. Mix the strawberries and rhubarb with the sugar, flour and orange zest in a large bowl. On a lightly floured surface, roll out half of the pie dough to a 1/8-inch thickness. Fold it into quarters, set it in a 9-inch pie plate, then unfold. Snip the edges evenly, allowing a slight overhang. Add the filling and dot with butter.
Roll out the remaining dough and use a pastry wheel or knife to slice it into 3/4-inch wide strips. Weave the strips over the filling and flute the edges. Beat the egg in a small bowl, then brush the wash over the top of the pie. Bake for 45 minutes, or until the filling bubbles and the crust slightly browns.

Grandma’s Meat loaf

grandmas loaf


1 1/2 lbs ground beef
3/4 cup corn flakes, crushed
1/2 cup milk
1/2 tablespoon salt
1/2 teaspoon pepper
1/4 cup onion, chopped
1 egg, slightly beaten


Mix all ingredients (except ketchup) well and shape into a loaf.
Spread ketchup evenly over the top.
Bake for about 2 hours.

Lemon Cream Cheese Frosting

lemon frosting


2 8-ounce packages cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon grated lemon peel
1 teaspoon vanilla extract


Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in powdered sugar. Beat in lemon peel and vanilla. Cover and refrigerate until just firm enough to spread, about 30 minutes.

Blueberry Lemon Cake with Lemon Cream Cheese Frosting



2 cups plus 6 tablespoons cake flour
2 teaspoons baking powder
1 teaspoon salt
3 cups fresh blueberries (about three 4.4-ounce packages)
1 cup whole milk
2 teaspoons vanilla extract
1 teaspoon grated lemon peel
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
4 large eggs
Lemon Cream Cheese Frosting
Lemon peel strips (optional)


Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; butter paper. Dust pans with flour. Sift cake flour, baking powder, and salt into medium bowl. Transfer 1 tablespoon flour mixture to large bowl. Add fresh blueberries and toss to coat. Set remaining flour mixture and blueberries aside.

Stir whole milk, vanilla extract, and grated lemon peel in small bowl. Using electric mixer, beat butter in another large bowl until light and creamy. Gradually add sugar, beating until mixture is light and fluffy. Beat in eggs 1 at a time. Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended. Fold in blueberries. Divide batter equally among pans.

Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Run knife around pan sides to loosen. Turn cakes out onto racks to cool completely. Peel off parchment paper.

Transfer 1 cake layer to platter. Spread 3/4 cup frosting over cake layer. Top with another cake layer; spread with 3/4 cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing.) Garnish cake with lemon peel strips, if desired, and serve.


Oreo Cheesecake



36 OREO Cookies, divided
1/2 cup butter or margarine, divided
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
1 cup sour cream
1 tsp. vanilla
4 eggs
1 pkg. (4 oz.) semi-sweet baking chocolate


Line 13×9-inch baking pan with foil, with ends extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
Bake 45 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in medium microwaveable bowl on HIGH 45 sec. to 1 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Zucchini bake



3 zucchini, grated
1 red onion, finely diced
1 large carrot, grated
4 slices shortcut bacon, diced
1 cup tasty cheese, grated
1/2 cup plain flour
3 eggs, lightly beaten
salt and pepper
canola spray


Preheat oven to 180°C. Spray a quiche dish with canola spray.
Place all ingredients into a large bowl. Mix together until well combined.
Pour into quiche dish and spread evenly with a spoon.
Bake for 50-60 minutes until top is golden and the centre is set.
If using to make muffins, spoon into a greased muffin tray and bake for 25-30 minutes.

Cinnamon swirls



175g softened butter
50g golden caster sugar
50g icing sugar
2 egg yolks
2 tsp vanilla extract
300g plain flour
2 tbsp demerara sugar, plus a few extra pinches
2 tsp cinnamon


Mix the butter, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out to a 20 x 30cm rectangle on a sheet of baking parchment. Mix the demerara sugar with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little. Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.
Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 biscuits, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.

Chicken pot pie

chiken pot pie


3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves

For the pastry

3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper


Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.


Banana splits

banana-split healthy


4 bananas
6tbsl chopped mixed nuts,to serve

Vannila ice cream

300ml of milk
1 tsp vanilla extract
3 egg yolks
100g caster sugar
300ml double cream whipped

Chocolate Rum sauce

125g plain chocolate broken into small pieces
2 tbsp butter
6 tbsp water
1 tbsp rum

To make vanilla ice cream,heat the milk and vanilla extract in a saucepan over a medium heat until almost boiling.Beat the egg yolks and sugar together in a bowl.Remove the milk from the heat and stir a little into the egg mixture.Transfer the mixture to the pan and stir over a low heat until thickened.Do not allow to boil.Remove from the heat.
Leave to cool for about 30 minutes,fold in the cream, cover with clingfilm and chill in the refrigerator for 1 hour.Transfer to an ice cream maker and process for 15 min.
Alternatively,transfer into a freezerproof container and freeze for 1 hour,then place a bowl and beat to break up the ice crystals.Return to the container and freeze for 30 min.Repeat twice more,freezing for 30 min and whisking each time.
To make the chocolate rum sauce,melt the chocolate and butter with the water in a saucepan,stirring constantly.Remove from the heat and stir in the rum.Peel the bananas,slice lenghtways and arrange on four sevings dishes.Top with ice cream and nuts and serve with the sauce.


Apple sauce pork chops

pork chops

Original recipe makes 2 servings
1 tablespoon butter
1/4 cup chopped onion
1 apple – peeled, cored, and sliced
2 (1/2-inch thick) pork chops
3/4 cup applesauce
2 tablespoons brown sugar
1/2 teaspoon ground mustard
1/8 teaspoon ground cinnamon
1/2 teaspoon salt
ground black pepper to taste


Preheat oven to 190 degrees C.
Melt butter in a large skillet over medium heat; cook and stir onion and apple slices in the melted butter until tender, about 5 minutes. Transfer onion and apple to a bowl.
Place pork chops in the same skillet; cook over medium heat until pork chops are browned on both sides, about 5 minutes per side.
Mix applesauce, brown sugar, mustard, and cinnamon into onion and apple mixture.
Place pork chops in a 9×9-inch baking dish; season with salt and black pepper. Spoon applesauce mixture over pork chops; cover dish.
Bake in the preheated oven until pork chops are no longer pink in the center, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 63 degrees C.