1. White Chocolate Mud Cake Recipe

    by Shell

    Ingredients:

    • 300g white chocolate (I used Cadbury Dream white chocolate)
    • 200g butter
    • 1 cup milk
    • 2/3 cup self-raising flour
    • 1 cup plain flour
    • 3/4 cup caster sugar
    • 2 teaspoons vanilla extract
    • 2 large eggs, lightly beaten

    Method:

    1. Preheat oven to a low temp (approx 150 degrees Celcius).
    2. The recipe said to use a 20cm square cake pan, but I actually used a 25cm springform tin. Line your tin with baking paper.
    3. Into a large saucepan place cut up butter, chocolare broken into pieces and milk and sugar.
    4. On a low heat, melt these ingredients together stirring constantly.
    5. Once it looks melted, remove the saucepan from the heat and let it cool to room temperature (this takes about 15 – 20 minutes).
    6. Once at room temperature, slowly add combined eggs and vanilla, stirring as you go.
    7. In a large bowl mix flours together.
    8. Pour about a third of the white chocolate liquid into the flour and mix well.
    9. Keep repeating this step until all the white choc has been mixed in.
    10. The mixture will be quite runny, pour into your tin and place in oven.
    11. Bake for 60 – 75 minutes (depending on tin). To test the cake, use a skewer in the middle – if it comes out clean then it is done. If not bake for another 5 minutes.
    12. Let the cake sit in the tine to cool for about 15 – 20 minutes. Cover it with a clean tea towel.
    13. This is one of those cakes that is even better at about day 2!

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  2. Blueberry Sour Cream Cake

    by Shell

    Ingredients

    For the Blueberry Soured Cream Cake

    • 175g  unsalted butter, softened
    • 175g   caster sugar
    • 3 large eggs
    • 225g  self-raising flour
    • 1tsp baking powder
    • 2tsp vanilla extract
    • 142ml carton soured cream
    • 375g of blueberries

    For the topping

    • 200g (8oz) tub soft cheese (such as Philadelphia)
    • 100g (4oz) icing sugar

    Method:

    To make this blueberry soured cream cake, preheat the oven to 180°C/Gas 4/fan oven 160°C. Butter and line a 23cm/9in round cake tin. Get a large mixing bowl and put the butter, sugar, eggs, flour, baking powder and vanilla into it and then beat until smooth. Beat in 4 tablespoons of the soured cream, then stir in half of the blueberries.

    Pour the mixture into the tin and level it out with a knife or the back of a wooden spoon. Bake for 50 minutes, or until it feels firm to the touch and springs back when lightly pressed. Cool in the tin for about 10 minutes, then take out of the tin and peel of the paper. Leave to finish cooling on a wire rack.

    Put the soft cheese into a mixing bowl and beat in the icing sugar until smooth and creamy. Spread over the top of the cooled blueberry soured cream cake and then scatter the remaining blueberries over the top. Remember to keep this cake in the fridge if you’re not going to eat it all in one go as the cream can easily go off if left to get warm.

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  3. Chocolate Hedgehog

    by Shell

    Makes 24 pieces

    Ingredients

    • HEDGEHOG BASE
      175g butter
      2/3 cup caster sugar
      4 tablespoons Cocoa powder
      2 tablespoons desiccated coconut
      1 egg, lightly beaten
      ½ cup shelled pistachios
      250g packet shredded wheat biscuits, broken into pieces
    • CHOCOLATE TOPPING
      250g  dark cooking chocolate, chopped coarsely
      50g butter

    Method

    1. In a saucepan melt butter, sugar and cocoa over a medium heat for 3 minutes. Stirring to ensure sugar dissolves.
    2. Remove from heat add coconut, egg, pistachios and biscuits. Press mixture into a baking paper lined 28cm x 18cm slab pan. Chill for 1 hour.
    3. Melt chocolate and butter in bowl over simmering water. Spread over slice. Allow to set in refrigerator for 20 minutes. Slice with hot knife into pieces.

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  4. Sticky Date Pudding

    by Shell

    Ingredients (serves 8)

    • 250g pitted dates, chopped
    • 1 teaspoon bicarbonate of soda
    • 1 1/2 cups boiling water
    • 125g butter, softened
    • 1 cup brown sugar
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 1 3/4 cups White Wings Self-Raising Flour, sifted

    • Caramel sauce

    • 1 cup brown sugar
    • 300ml thickened cream
    • 1/2 teaspoon vanilla extract
    • 60g butter

    Method

    1. Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan.
    2. Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
    3. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.
    4. Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate.
    5. Make sauce Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.
    6. Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce.

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  5. Zucchini and Pumpkin Muffins

    by Shell

    Ingredients

    • 5 eggs
    • 150g (1 cup) self-raising flour, sifted
    • 200g zucchini, grated
    • 200g pumpkin, greated
    • 1 large onion, finely chopped
    • 200g rindless bacon, chopped
    • 1 cup grated cheddar cheese
    • 60ml (1/4 cup) vegetable oil

    Method

    1. Preheat oven to 170°C. Grease muffin tray
    2. Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, pumpkin, onion, bacon, cheese and oil and stir to combine. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.

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  6. Berrie Croissant Pudding

    by Shell

    Ingredients (serves 4-6)

    • cream or ice-cream, to serve
    • 1 cup cream
    • 1 cup milk
    • 150g of your favorite  berries
    • 1 teaspoon vanilla extract
    • 1/4 cup brown sugar, lightly packed
    • 2 eggs
    • 2/3 cup caster sugar
    • 250g block PHILADELPHIA Cream Cheese, softened
    • 3 or 4 large croissants, cut lengthwise into thick slices

      Method

        1. Arrange the croissant slices in a single overlapping layer in the base of greased 6 cup (1.5L) capacity oven-proof baking dish. Sprinkle with blueberries.
        2. Beat the Philly* and sugar until smooth. Stir in combined cream, milk, eggs and vanilla until well mixed. Pour over the croissants and stand for 30 minutes.
        3. Sprinkle the pudding with brown sugar, and bake at 180°C in a waterbath for 40 minutes, or until set and golden. Serve hot with cream or ice-cream.

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        • Zucchini Cake

          by Shell

          Ingredients

          • 5 eggs
          • 150g (1 cup) self-raising flour, sifted
          • 375g zucchini, grated
          • 1 large onion, finely chopped
          • 200g rindless bacon, chopped
          • 1 cup grated cheddar cheese
          • 60ml (1/4 cup) vegetable oil

          Method

          1. Preheat oven to 170°C. Grease and line a round cake tin.
          2. Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.

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        • Condensed Milk Cookies

          by Shell

          Ingredients

          500g of butter
          1, 1/2 tins of condensed milk
          1 cup of sugar
          5 cups of self-raising flour

          Method

          1. Cream sugar and butter.
          2. Add condensed milk and flour.
          3. Roll into teaspoon sized balls and press down with a fork.
          4. Place on greased trays and bake in moderate oven until golden brown (approximately 10-15 minutes).

          Before baking I divide the mixture into five and add the following ingredients for different flavoured cookies:
          1.Chocolate chips
          2.Cornflakes and sultanas
          3.Hundreds and Thousands
          4.Jam drops
          5.Milo and coconut
          You could add any number of other things like Rice Bubbles, Smarties, nuts, cinnamon and other spices and so on. The raw mixture can be frozen in balls, just thaw slightly before baking.

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        • Roast Vegies Mediterranean Style

          by Shell

          Ingredients (serves 8)

          • 1 Butternut pumpkin, halved, seeded, peeled, thickly sliced
          • 2 red onions, cut into wedges
          • 4 large potatoes, cut in to wedges
          • 1 red capsicum, halved, seeded, thickly sliced length ways
          • 200g green olives
          • 3 sprigs fresh rosemary
          • Olive oil spray
          • 100g feta cheese, crumbled

          Method

          1. Preheat oven to 200°C. Place the pumpkin, potatoes,  onion, capsicum, olives and rosemary in a roasting pan. Spray with oil. Season with salt and pepper. Roast for 35 minutes or until vegetables are tender and just starting to brown.
          2. Sprinkle the feta cheese over the vegetables. Roast for a further 3 minutes or until the feta cheese melts.

          Notes

          • Serves 8 as an accompaniment.
          • This can also be done in the BBQ.

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        • Biscuit necklaces

          by Shell

          Makes 20-30 biscuits

          Ingredients:

          • 250g butter, softened
          • ¾ cup caster sugar
          • 1 egg
          • 1 teaspoon vanilla extract
          • 2 ½ cups plain flour
          • Icing
          • 2 cups icing sugar
          • food colouring
          • sprinkles, cachous or smarties to decorate
          • Ribbon, cut to 40-50cm lengths

          Method:

          1. Cream the butter and sugar together with a spoon in a bowl or using an electric mixer. Add the egg and vanilla and beat until smooth. Add the flour and mix until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
          2. Preheat the oven to 180°C. Line three baking trays with non-stick baking paper.
          3. Divide dough into three pieces. Roll each piece of dough on a floured surface to 5mm thick. Use your favourite cutters to cut out hearts, stars, circles etc. Place biscuits on baking trays and use a wooden skewer or toothpick to make a 5mm diameter hole in each biscuit. Cook for 10-15 minutes until golden. Cool biscuits on trays.
          4. To prepare icing, mix icing sugar with enough water to make a spreadable paste and mix in your chosen colour. Or divide icing into bowls and use 2-3 different colours. Decorate with sprinkles, cachous or smarties. Leave for 30 minutes until the icing is set. Thread ribbon through the hole in the biscuit and tie off to make a necklace. Will keep in an airtight container for 3-4 days.

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