Coleslaw

absolutely delicious 8-10 servings

3/4 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons white vinegar
1/3 cup oil
1/8 mustard
1 dash black pepper
1 tablespoon lemon juice
1/2 cup single cream
1/4 teaspoon salt
3 stalks celery
1 large head cabbage, finely shredded
6 grated carrots

Preparation:
Directions for coleslaw Blend mayonnaise, sugar, vinegar and oil. Add mustard, pepper, lemon juice, cream and salt. Stir until smooth. Pour coleslaw dressing over shredded cabbage, celery and carrots in a large bowl and toss until cabbage is well coated. Keep coleslaw refridgerated.

The Best Pumpkin Pie

9 inch pie

1 lb pureed pumpkin
3 eggs
15 floz evaporated milk
3 tbs cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
3/4 cup sugar
5 tbs maple syrup
9 inch pie crust.

1) Pre heat oven to 220 degrees
2) Mix pumpkin, eggs, milk, syrup, and spices into a bowl and mix well.
3) Pour into the pie crust
4) Cook for 15 mins at 220 degrees then turn the cooker down to 180 degrees for 40 - 50 mins until set in the middle.

Flour Tortillas

makes 8

2 cups plain flour
1 and half tsp baking powder
1 tsp salt
2 tsp vegetable oil
3/4 cup lukewarm milk

1) Stir together flour and baking powder into a bowl
2) Add the salt and oil into the milk and whisk briefly
3) Slowly pour the milk mixture into the flour and mix.
4) Knead the sticky mixture for about 2 mins, until the dough is smooth
5) Return it to the bowl and cover with a cloth for 15mins. The dough won't rise but
it needs to rest.
6) Divide the dough into 8 equal sizes and put the damp cloth over for another 20 mins
7) Roll out each piece very thinly and place into a hot frying pan for aprox 30 secs each side,
The tortillas should bubble up and have light brown spots on them!
8) Place a piece of greaseproof paper in between each one and keep warm before serving.

These freeze very well, but make sure they are well covered and sealed before putting into the freezer.

Cinnamon Sugar Cookies

makes approx 30. Great recipe for cutting out shapes for Easter/Christmas etc...

250g Butter
140g Sugar
1 Egg Yolk
2 tsp Vanilla essence
300g Plain Flour
1 tbs cinnamon powder

1. Mix together butter and sugar until smooth
2. Beat in egg yolk and vanilla
3. Mix in flour and cinnamon
4. Refrigerate for a half hour
5. Preheat oven to 180
6. Roll out to about 1cm thick
7. Cut out shapes
8. Lay onto a greased baking tray
9. Bake in the oven for approx 15 minutes until golden brown
10. Leave to cool before decorating.

Blueberry and Chocolate Chip Muffins

pre heat oven 180 degrees

300g Self Raising Flour
1 and a half teaspoons Baking Powder
100g Sugar
200g Milk Chocolate
100g Blueberries
100ml Sunflower Oil
250ml Milk
1 Egg
1 teaspoon vanilla Essence

1. Prepare a muffin tray by greasing lightly and setting to one side.
2. Mix together all the dry ingredients in a mixing bowl. (including the blueberries)
3. In a separate bowl, mix together the oil, milk, egg and vanilla.
4. Add the liquid mixture into the dry and mix well
5. The mixture will be lumpy but that's OK.
6. Divide the mixture into 12 muffin cases.
7. Bake in the oven for approx 20 mins.

These muffins are defiantly better eaten warm as the oozing blueberries and the melted chocolate are just delightful.

Waffleberry Pudding

preheat oven 200 degrees

16 Waffles cut into small squares
150g White Chocolate
300g Raspberries (frozen work just as well as fresh)
55g Caster Sugar
1 tablespoon Plain Flour
500ml Single Cream
3 Eggs
1/2 teaspoon Vanilla Essence

1. Put half of the waffles in an oven proof dish and sprinkle half the raspberries and half the chocolate on top.
2. Repeat the layers of waffles, raspberries and chocolate.
3. Mix sugar, flour, cream, eggs and vanilla essence, then pour over the waffle mixture.
4. Cover with tin foil
5. Bake for 30-35 minutes, removing the foil half way through cooking.
6. Serve warm

delicious with ice-cream! Thanks to my sister Eve for this recipe...It's her husbands favourite and certainly a huge hit in our home too!

Milk Chocolate Cake

Pre heat oven 180 degrees

7oz Self raising flour
8oz caster sugar
half teaspoon salt
1oz cocoa powder
4oz margarine
2 eggs
5 tablespoons evaporated milk
5 tablespoons water
few drops of vanilla essence

1. Grease 2 x 8" round cake tins. Leave to one side.
2. Blitz all the ingredients together, and keep blitzing for another 2 minutes
3. Pour the mixture in between the 2 cake tins.
4. Bake in the oven for approx 20minutes, until the cake springs back when you gently touch the middle of it.
5. leave to cool completely before spreading with your favourite butter icing in the middle and pouring melted chocolate over the top!

Chili Cheese Sauce

Quarter cup jar of salsa (own preference of hotness!)
1 tsp cumin powder
3oz grated cheddar cheese (I like mature cheddar)
2 tablespoons cream cheese

Combine everything in a small saucepan over a medium heat until the cheese melts!

I love this sauce over chicken or chops, also go's great with cauliflower and other vegetables

Creamy Mushroom Soup

makes 6 1cup servings

3 tablespoons unsalted butter
half a small onion roughly chopped
1 clove garlic chopped
1 lb mushrooms sliced
1 tsp salt
1 tsp pepper
4 cups vegetable stock
1 cup double cream

1.Melt butter over a high heat and add onion. Cook until soft (aprox. 3 mins)
2. Add garlic, mushrooms, salt and pepper, cook until soft (aprox 10mins)
3. Add stock and simmer for 5 mins
4. Transfer soup to a blender and blend to a puree.Then bring soup back to a simmer in the pan.
5. Add cream, stiring all the time, for about 5 mins until the soup thickens slightly.
6. Serve straight away or put into an air tight container and keep in the fride for up to 3 days. Reheat before serving.