Ingredients
170g marge
1/2 cup sugar
1 tsp vanilla
1/4 tsp almond essence
1 1/2 cups flour
1/3 cup jam
1/3 cup sliced almonds
Method
Whisk the marge, sugar, vanilla and almond essence, then mix in the flour. Set aside 1/2 cup of the dough. Press the rest of the dough into a pie dish.
Spread the jam over the dough, leaving a 1 inch border around the edges. Crumble the reserved dough over the jam, then sprinkle the sliced almonds over the top.
Bake at 180 for 45 mins.
Fruit Custard Bars
Ingredients
1 cup plain flour
1 cup whipping cream
3 eggs
5 cups fresh fruit (e.g. berries)
Method
For the crust, mix the flour, marge and sugar to make crumbs, then add the water. Press into a 13x9-in baking pan.
Mix the flour and sugar. Whisk in the cream and eggs. Stir in the fruit and pour the mixture over the crust. Bake at 180 for 40-45 mins. Cool then cut into bars.
Crust2 cups sugar
2 cups flour
1/4 cup sugar
200g marge
1 cup plain flour
1 cup whipping cream
3 eggs
5 cups fresh fruit (e.g. berries)
Method
For the crust, mix the flour, marge and sugar to make crumbs, then add the water. Press into a 13x9-in baking pan.
Mix the flour and sugar. Whisk in the cream and eggs. Stir in the fruit and pour the mixture over the crust. Bake at 180 for 40-45 mins. Cool then cut into bars.
Lemon Custard Pie
Ingredients
1 tbsp marge
2 eggs, separated
1 cup milk
3 tbsps flour
1/4 cup lemon juice
2 tsps grated lemon zest
Method
For the crust, mix the flour, marge and sugar to make crumbs, then add the water. Press into a pie dish.
Beat together the marge and sugar, then beat in the egg yolks. Mix in the water, lemon juice and zest.
Whisk the egg whites until stiff peaks form, then fold into the lemon mixture.
Pour into the base and bake at 170 for 1 hour.
Crust1 cup sugar
1 cup flour
80g marge
1 tbsp sugar
2 tbsps water
1 tbsp marge
2 eggs, separated
1 cup milk
3 tbsps flour
1/4 cup lemon juice
2 tsps grated lemon zest
Method
For the crust, mix the flour, marge and sugar to make crumbs, then add the water. Press into a pie dish.
Beat together the marge and sugar, then beat in the egg yolks. Mix in the water, lemon juice and zest.
Whisk the egg whites until stiff peaks form, then fold into the lemon mixture.
Pour into the base and bake at 170 for 1 hour.
Meat Loaf
Ingredients
1 kilo ground meat
2 eggs
1 onion, chopped
1 cup bread crumbs
1 tsp salt
1/4 tsp pepper
2/3 cup water
Mix all the ingredients for the meat loaf.
Mix the glaze ingredients and mix half of it into the meat.
Transfer into a loaf pan and spread the remaining glaze on top. Bake at 170 for around one hour.
1 kilo ground meat
2 eggs
1 onion, chopped
1 cup bread crumbs
1 tsp salt
1/4 tsp pepper
2/3 cup water
GlazeMethod
1/2 cup ketchup
60g brown sugar
2 tsps vinegar
2 tsps mustard
Mix all the ingredients for the meat loaf.
Mix the glaze ingredients and mix half of it into the meat.
Transfer into a loaf pan and spread the remaining glaze on top. Bake at 170 for around one hour.
Peanut Butter Chocolate Cake Roll
Ingredients
3 eggs
3/4 cup sugar
2 tsps water
1 tsp vanilla
1/4 cup cocoa
3/4 cup sr flour
Icing sugar
Whisk the eggs, sugar, water and vanilla. Stir in the cocoa and flour. Spread into a lined baking tray. Bake at 180 for 10-15 mins. Sprinkle the icing sugar on a baking sheet. Turn out the cake onto it, roll up and allow to cool.
Mix the peanut butter and icing sugar then add the chocolate chips. Unroll the cooled cake and spread the filling on it leaving the edges clear. Roll the cake up again.
Melt the chocolate and margarine together and pour the mixture over the cake to coat it. Melt the peanut butter and drizzle it over the chocolate. Chill until set and store in the fridge.
3 eggs
3/4 cup sugar
2 tsps water
1 tsp vanilla
1/4 cup cocoa
3/4 cup sr flour
Icing sugar
Filling
250g peanut butter
100g icing sugar
Chocolate chips
ToppingMethod
100g dark chocolate
50g marge
1 tbsp peanut butter
Whisk the eggs, sugar, water and vanilla. Stir in the cocoa and flour. Spread into a lined baking tray. Bake at 180 for 10-15 mins. Sprinkle the icing sugar on a baking sheet. Turn out the cake onto it, roll up and allow to cool.
Mix the peanut butter and icing sugar then add the chocolate chips. Unroll the cooled cake and spread the filling on it leaving the edges clear. Roll the cake up again.
Melt the chocolate and margarine together and pour the mixture over the cake to coat it. Melt the peanut butter and drizzle it over the chocolate. Chill until set and store in the fridge.
S'mores Pie
Ingredients
200g marge
1/2 cup sugar
1 egg
1 tsp vanilla
1 cup sr flour
1 cup cookie crumbs
200g marshmallow fluff
250g chocolate squares
1 cup mini marshmallows
1/4 cup chocolate chips
Method
Beat the marge and sugar then mix in the egg and vanilla. Stir in the flour and cookie crumbs. Press half of the dough into a greased pie dish.
Spread the marshmallow creme over it and place the chocolate squares on top. Sprinkle the marshmallows over. Press sections of the remaining dough over the top leaving some of the marshmallows showing. Sprinkle with the chocolate chips.
Bake at 180 for 20 mins. Serve warm.
200g marge
1/2 cup sugar
1 egg
1 tsp vanilla
1 cup sr flour
1 cup cookie crumbs
200g marshmallow fluff
250g chocolate squares
1 cup mini marshmallows
1/4 cup chocolate chips
Method
Beat the marge and sugar then mix in the egg and vanilla. Stir in the flour and cookie crumbs. Press half of the dough into a greased pie dish.
Spread the marshmallow creme over it and place the chocolate squares on top. Sprinkle the marshmallows over. Press sections of the remaining dough over the top leaving some of the marshmallows showing. Sprinkle with the chocolate chips.
Bake at 180 for 20 mins. Serve warm.
Peanut Butter Chocolate Bread Pudding
Ingredients
12 cups cubed bread
2 cups chocolate chips
5 eggs
2 cups water
1 cup sugar
250g peanut butter
1 tsp vanilla
Mix the bread and chocolate chips and place into a greased baking dish. Whisk the eggs then mix in the water, sugar, peanut butter and vanilla. Pour over the bread. Refrigerate for an hour, then bring to room temperate for 1/2 an hour. Bake at 180 for around 1 hour.
For the sauce, place the cocoa and sugar in a small saucepan. Mix the cornflour and water, then add to the saucepan. Bring to the boil and boil for 2 minutes or until slightly thickened. Add the marge and rum, stir until smooth.
Serve the bread pudding and the sauce both warm.
12 cups cubed bread
2 cups chocolate chips
5 eggs
2 cups water
1 cup sugar
250g peanut butter
1 tsp vanilla
Chocolate Rum SauceMethod
1/2 cup sugar
1 tbsp cocoa
1/2 cup water
2 1/2 tsps cornflour
2 tbsps marge
1/2 tsp
Mix the bread and chocolate chips and place into a greased baking dish. Whisk the eggs then mix in the water, sugar, peanut butter and vanilla. Pour over the bread. Refrigerate for an hour, then bring to room temperate for 1/2 an hour. Bake at 180 for around 1 hour.
For the sauce, place the cocoa and sugar in a small saucepan. Mix the cornflour and water, then add to the saucepan. Bring to the boil and boil for 2 minutes or until slightly thickened. Add the marge and rum, stir until smooth.
Serve the bread pudding and the sauce both warm.
Gingerbread with Lemon Sauce
Ingredients
200g marge
1 cup sugar
1 cup brown sugar
2 eggs
3 cups flour
1 tsp ginger
1 tsp cinnamon
1 cup hot water
Beat the marge, sugar, eggs and spices. Alternately mix in the flour and hot water. Pour into a baking tin and bake at 180 for 35-40 mins.
For the sauce, mix the water, sugar and cornflour in a saucepan. Bring to the boil and boil for one minute, stirring constantly. Stir in the lemon zest, juice and marge. Serve warm with the gingerbread.
200g marge
1 cup sugar
1 cup brown sugar
2 eggs
3 cups flour
1 tsp ginger
1 tsp cinnamon
1 cup hot water
SauceMethod
1/2 cup sugar
2 tbsps cornflour
3/4 cup water
1 tbsp lemon zest
1/4 cup lemon juice
1/2 tbsp marge
Beat the marge, sugar, eggs and spices. Alternately mix in the flour and hot water. Pour into a baking tin and bake at 180 for 35-40 mins.
For the sauce, mix the water, sugar and cornflour in a saucepan. Bring to the boil and boil for one minute, stirring constantly. Stir in the lemon zest, juice and marge. Serve warm with the gingerbread.
Strawberry Chocolate Galette
Ingredients
2 1/2 cups strawberries, halved
3 tbsps sugar
1 tsp vanilla
2 tsps cornflour
1/2 cup chocolate chips
Mix the strawberries with the sugar and vanilla and leave for a few minutes, then drain from the syrup. Mix in the cornflour then the chocolate chips, then store in the fridge.
Mix the flour, marge and sugar to make crumbs. Add two tablespoons of water or more if necessary just until the mixture comes together when you pinch it.
Roll out the dough into a circle 12-14 inches. Spoon the strawberry-chocolate mix in the middle, leaving a 2-inch border of the crust. Fold in the edges, leaving the centre open. Brush the edges with beaten egg and sprinkle with sugar. Bake at 180 for 25-30 minutes. Serve warm with ice cream.
2 1/2 cups strawberries, halved
3 tbsps sugar
1 tsp vanilla
2 tsps cornflour
1/2 cup chocolate chips
CrustMethod
1 1/4 cups flour
3 tbsps sugar
115g marge
2-4 tbsps water
1 egg
Mix the strawberries with the sugar and vanilla and leave for a few minutes, then drain from the syrup. Mix in the cornflour then the chocolate chips, then store in the fridge.
Mix the flour, marge and sugar to make crumbs. Add two tablespoons of water or more if necessary just until the mixture comes together when you pinch it.
Roll out the dough into a circle 12-14 inches. Spoon the strawberry-chocolate mix in the middle, leaving a 2-inch border of the crust. Fold in the edges, leaving the centre open. Brush the edges with beaten egg and sprinkle with sugar. Bake at 180 for 25-30 minutes. Serve warm with ice cream.
Oatmeal Jam Bars
Ingredients
1 3/4 cups flour
1 cup brown sugar
170g marge
1 1/2 cups quick cook oats
1 tsp lemon juice
1 1/4 cups raspberry or strawberry jam
Method
Mix the flour, sugar and marge with a fork until crumbs form. Mix in the oats and lemon juice. Press 2/3 of the mixture into a baking pan. Spread the jam over the crust then crumble the rest of the dough over the top.
Bake at 180 for 25-30 mins. Cool then cut into bars.
1 3/4 cups flour
1 cup brown sugar
170g marge
1 1/2 cups quick cook oats
1 tsp lemon juice
1 1/4 cups raspberry or strawberry jam
Method
Mix the flour, sugar and marge with a fork until crumbs form. Mix in the oats and lemon juice. Press 2/3 of the mixture into a baking pan. Spread the jam over the crust then crumble the rest of the dough over the top.
Bake at 180 for 25-30 mins. Cool then cut into bars.
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