Sponge Cake

Ingredients

1 cup sugar
3/4 cup oil
1 cup sr flour
2 eggs
1 tsp vanilla essence
Fillings of choice (eg. pie filling)

Method

Mix together all the ingredients for the cake until smooth. Pour your filling of choice into a baking dish, then top with the cake batter. You could also swirl the filling through the batter.
Bake at 180 for 25 mins.

Pecan Pie Cake

Ingredients

250g chopped pecans
1 cup plain flour
1 3/4 cup brown sugar
1 1/4 cup melted marge
4 eggs

Method

Combine all the ingredients. Pour into a cake tin and bake at 180 for around 1/2 an hour until the center is set.

Oatmeal Peanut Butter Bars

Ingredients

60g marge
3/4 cup sugar (mixed white and brown)
190g peanut butter
1 egg
1 tsp vanilla essence
1 cup sr flour
3/4 cup oats
1 cup chocolate chips

Method

Cream the marge, sugar and peanut butter. Beat in the egg and vanilla, then the flour and oats. Fold in the chocolate chips. Bake at 180 for 20-25 mins.

Sugar Cream Pie

Ingredients

1 baked pie base
1 cup sugar
1/4 cup cornflour
2 cups milk
115g butter
1 tsp vanilla essence
1/4 tsp cinnamon

Method

Combine sugar and cornflour in a saucepan and stir in the milk until smooth. Bring to the boil then simmer for 2 mins or until thickened. Stir in the butter and vanilla, pour into the pie base and sprinkle with cinnamon. Bake at 180 for 15-20mins until golden brown. Refrigerate until chilled, then serve.

Strawberry Shortbread Fool

Ingredients

Shortbread
90g butter
1/4 cup sugar
1 tsp vanilla essence
3/4 cup flour
1/4 cup ground almonds

2 cups whipping cream
250g fruit pie filling or jam (I used strawberry)

Method

Cream the butter, sugar and vanilla, then mix in the flour and ground almonds. Press the dough into a baking pan and bake at 180 for 20-25 mins. When cool, break into small pieces and layer them in the pan.
Whip the cream until stiff, then fold in the jam or pie filling. Spread over the shortbread pieces, then freeze before serving.

Lotus Icebox Cake

Ingredients

Lotus biscuits
1 tbsp espresso
2 tbsps icing sugar
1 cup whipping cream

Method

Whip the cream until soft peaks form, then stir in the sugar and coffee. Whip until stiff. Spoon 1/3 of the cream into a pan, arrange a layer of cookies on top, then repeat the layers, ending with the cream. Cover and freeze until set before serving.
Serves 6.

Spinach Lasagne

Ingredients

Sauce
1 tbsp oil
1 onion, chopped
2 tsp crushed garlic
32oz chopped tomatoes
6oz tomato puree
Salt, pepper, oregano, basil

8oz lasagne noodles
10oz frozen spinach, thawed and drained
1 egg
1/4 tsp black pepper
15oz ricotta cheese or a mix of cream cheese and cottage cheese
8oz mozzarella, grated

Method

For the sauce, heat the oil then saute the onion and garlic. Stir in the remaining sauce ingredients, bring to the boil and simmer for 15 mins, stirring occasionally.
Mix the spinach, ricotta, egg, pepper, and some of the mozzarella.
Spoon 3 tbsps of the sauce into a 9*13" dish, cover with 1/3 of the lasagne. Spread over half of the ricotta, sprinkle with 1/3 of the cheese, and spoon over 1/3 of the sauce. Make another layer of lasagne, ricotta, cheese and sauce. Top with the rest of the lasagne, sauce, and sprinkle with the rest of the mozzarella.
Bake at 180 for 30-40 mins.

Chocolate, Halva & Techina Buns

Ingredients

2 cups sr flour
1/4 cup brown sugar
125g marge
120-160 mls water

Chocolate filling
115g marge
115g chocolate
70g cocoa
40g icing sugar 

Techina filling
80 mls techina
4 tbsps silan
1/4 tsp cinnamon
Halva

Glaze
85g icing sugar
2 tbsps water
1 tbsp techina

Method

Mix the flour with the sugar and marge. Gradually mix in the water to make a dough. Press or roll it out on a sheet of baking paper into a rectangle 12*15"
For the chocolate filling,melt the marge and chocolate in a saucepan, then stir in the cocoa and icing sugar. Mix the techina with the silan and cinnamon. Spread the chocolate over the dough, then top with the techina mixture and swirl it over. Sprinkle with halva pieces.
Use the baking paper to roll up the dough. Slice into 16 buns and place them on a tray. Bake at 180 for 30-35 mins. Mix together the ingredients for the glaze, and drizzle over the buns when they're baked.

Spinach Fritada

Ingredients

4 eggs
550g (20oz) frozen spinach
1/2 cup matza meal
170g grated cheddar cheese
1 cup cottage cheese
Salt, pepper, onion powder

Method

Beat the eggs and mix in the remaining ingredients. Spread into a greased dish and bake at 175 for 40-45 mins. Makes around 8 servings.

Gooey Butter Cake

Ingredients

Cake layer
90g marge
3 tbsps sugar
1 egg
1 3/4 cups sr flour
60 mls water

225g butter
1 1/2 cups sugar
1/2 tsp salt
60 mls golden syrup
1 large egg (or 2 small)
2 1/2 tsps vanilla
1 1/4 cups plain flour
1/4 cup water

Method

For the cake, cream marge and sugar, beat in the egg, then add the flour and water. Press the dough into a baking tin.
Beat the butter, sugar, salt and golden syrup, then beat in the eggs and vanilla. Mix in the flour and water. Spread over the dough and bake at 180 for 25-35 mins.

Carrot Kugel

Ingredients

4-6 carrots, sliced
1 cup sr flour
1/2 cup sugar
1/2 cup brown sugar
1/2 oil or apple sauce
2 eggs
1/2 tsp vanilla

Method

Put the carrot pieces in a saucepan and pour over water to cover. Boil for 25 mins or until tender, then drain and mash with a fork. Add the remaining ingredients and mix together.
Pour into a dish and bake at 180 for 45 mins.

Strawberry Crumb Cake

Ingredients

115g marge
1/4 cup brown sugar
3/4 cup sugar
1 tsp vanilla
2 eggs
1 1/4 cups sr flour
3/4 cup water

Strawberry filling
1 cup strawberries, chopped
1 tbsp cornflour
1 tbsp water
1/4 cup sugar

Crumble topping
1/2 cup sugar
3/4 cup flour
1/4 tsp cinnamon
90g marge

Glaze
100g icing sugar
1 tsp vanilla
1-2 tbsps water

Method

Cook the strawberries in a saucepan for about 8 mins. Mix the water into the cornflour, then add to the strawberries with the sugar and cook for another 2-3 mins. Leave to cool.
Combine the crumble ingredients until it forms crumbs.
For the cake, whisk the marge, sugar and vanilla, then add the eggs. Fold in the flour and water alternately. Pour into a cake tin, spread the strawberry mix over the top, and sprinkle over the crumble. Bake at 180 for 50 mins.
Combine the ingredients for the glaze and drizzle over the cake before serving.

Lemon Cookies

Ingredients

170g marge
1 cup sugar
1/2 cup brown sugar
2 eggs
1 1/2 tsps lemon zest
2 tbsps lemon juice
2 1/2 cups sr flour
4 tsps sugar

Method

Cream the marge and sugar then beat in the eggs, lemon juice and zest. Mix in the flour. Roll the dough into balls, place on lined baking trays and sprinkle with sugar. Bake at 180 for 12-15 mins.

Gingersnaps

Ingredients

1 cup brown sugar
3/4 cup oil
1 egg
1/4 cup syrup
2 1/4 cup sr flour
1 1/2 tsp ginger
1 tsp cinnamon
1/2 tsp cardamom
1/4 cup sugar

Method

Beat together the brown sugar, syrup, egg and oil. Add the flour and spices. Shape into balls, and roll them in the sugar. Place on lined baking trays and bake at 180 for 8-10 mins. Makes about 3 dozen.

Cheese Blintz Cake

Ingredients

Batter
3 eggs
1 1/8 cup milk
3 tbsps cream
1 cup sr flour
3 tbsps sugar

450g cream cheese
450g ricotta or cottage cheese
2 eggs
5 tbsps sugar
2 tbsps lemon juice
Chocolate for topping

Method

Mix together the ingredients for the batter. Pour half into a greased dish. Bake at 175 for 10 mins. Mix together the ingredients for the filling, then pour it over the bottom layer of the blintz. Pour the rest of the batter over the filling. Bake for another 40 mins.
Melt the chocolate and drizzle over the top.

Cheesecake

Ingredients

Crust
250g digestive biscuits
100g marge, melted

600g cream cheese
4 eggs
150g sugar
2 tbsps cornflour
1 tsp vanilla
200g whipping cream

Method

Crush the biscuits and mix in the marge. Press into the base of a cake tin.
Beat the cream cheese with the eggs, sugar, cornflour and vanilla, then whisk in the cream.
Pour over the base and bake at 180 for 1 hour.

White Chocolate Cranberry Blondies

Ingredients

125g marge
1 1/2 cups brown sugar
2 eggs
1 tsp vanilla essence
1/2 tsp almond essence
2 cups sr flour
3/4 cup cranberries
1 cup / 175g white chocolate chunks
1/8 tsp cinnamon

Method

Cream together the marge and sugar, then beat in the eggs with vanilla and almond essence.
Mix in the flour, cinnamon, cranberries and chocolate.
Pour into a large greased square pan and bake at 180 for about 40 minutes. Melt some more white chocolate to drizzle over the top. Leave to cool, then cut into bars.

Strawberry White Chocolate Tiramisu

Ingredients

500mls cream or 250mls each cream and custard/vanilla pudding

5 oz white chocolate, grated

½ cup icing sugar

Vanilla cake

Juice or cherry liquer

Strawberries, sliced

Method

Melt the white chocolate. Mix the sugar and white chocolate into the custard/vanilla pudding, or, whisk half the cream until soft peaks form and mix in the white chocolate and sugar.

Whisk the remaining cream until stiff peaks form, then fold into the white chocolate and custard or cream mixture.

Layer slices of cake in a dish and spoon over the juice or liquer. Spoon half the cream mixture over, then top with half the strawberries. Sprinkle grated white chocolate over them. Then layer: cake, liquer, strawberries, cream, strawberries and grated white chocolate on top.

Quick-Bread

Ingredients

1 egg
1 cup water
3 tbsps oil
2 cups sr flour
1 cup sugar
Filling/spread/fruit of choice (eg cinnamon, chocolate, halva)

Method

Beat the egg, water and oil, then gradually mix in the flour and sugar. Pour into a greased loaf pan and swirl through the filling or spread of your choice. Bake at 180 for 50 mins.

Coconut Bread

Ingredients

2 eggs
300mls milk (or water)
1 tsp vanilla
310g sr flour
2 tsp cinnamon
200g sugar
150g shredded coconut
75g melted marge
125g chocolate chips

Method

Whisk the eggs, milk and vanilla together. Mix into the flour, cinnamon, sugar and coconut. Stir in the marge then the chocolate chips. Pour into a greased loaf tin and bake at 180 for 1 hour.

Techina Blondies

Ingredients

125mls oil
1 1/2 cups brown sugar
2 eggs
2 tsps vanilla essence
2 cups sr flour

1/4 cup techina
Silan
Halva, crumbled

Method

Cream together the marge and sugar, then beat in the eggs with vanilla essence. Mix in the flour. Pour into a large greased pan.
Mix some silan into the techina until to sweeten it slightly, then swirl it into the batter using a knife. Sprinkle some crumbled halva over the top and bake at 180 for about 40 minutes. Leave to cool, then cut into bars.

Lotus Tiramisu

Ingredients

Sponge fingers or sliced vanilla cake (for two layers)
1 cup sweetened black coffee
500 mls whipping cream
250g cream cheese or mascarpone
250g lotus spread
8 lotus biscuits, crumbed

Method

Mix the lotus spread with the cream cheese. Whip the cream until stiff, then fold in the lotus spread mixture. Layer half the cake slices in a dish and spoon some coffee over. Spread a layer of half of the cream, and sprinkle over crushed lotus biscuits. Repeat another layer of cake, coffee, cream, and finally, sprinkle the rest of the lotus biscuit crumbs over the top.

Coconut Lime Cupcakes

Ingredients

115g marge

1 cup sugar

2 eggs

1/4 tsp vanilla

1 1/4 cups sr flour

90 mls lime juice

90 mls water

1 cup dessicated coconut

Glaze
1/4 cup icing sugar
2-4 tsps lime juice
2 tbsps coconut

Method

Beat the marge and sugar, then add the eggs and vanilla. Add the flour alternately with the liquids, then stir in the coconut. Spoon into about 14 cupcake cases and bake at 180 for 20-25 mins.
Mix the icing sugar and lime juice, and drizzle over the cooled cakes. Sprinkle with the coconut.

Cinnamon Peach Cobbler

Ingredients

1 1/2 cups sr flour
1 tbsp + 1/3 cup brown sugar
90g marge
1/2 cup water
1 tbsp melted marge
3/4 cup ground walnuts
1 1/2 tsp cinnamon

Filling
1 cup brown sugar
2 tbsps cornflour
3/4 cup water
6 cups sliced, peeled peaches (or 2 large tins - can also use different fruit)

Method

Combine the flour with 1 tbsp sugar and the marge, then mix in the water gradually, using just enough to make a dough. Press the dough into a 12" square. Brush with the melted marge.
Combine the walnuts, cinnamon and sugar, and sprinkle over the dough, then roll it up.
For the filling, stir the sugar and cornflour with the water, then add the peaches. Bring to the boil and cook for 3-5 mins until thickened. Spoon into a baking dish.
Slice the cinnamon dough into 12 or 15 slices, depending on the size of the dish, and arrange these on top of the peaches. Bake at 190 for 20-25 mins. Serve warm with custard or ice cream.

Peanut Butter Oat Cookies

Ingredients

115g marge
125g peanut butter
1/2 cup sugar
1/3 cup brown sugar
1 egg
1/2 tsp vanilla
1 cup sr flour
1/2 cup oats
1 cup chocolate chips

Method

Cream the marge, peanut butter and sugars. Beat in the egg and vanilla, then the flour and oats. Stir in the chocolate chips. Drop teaspoonfuls onto lined trays and bake at 180 for 10-12 minutes.

Variation: For regular oat chocolate chip cookies, omit the peanut butter and use 1 cup oats instead of 1/2.

Peanut Butter Sheet Cake

Ingredients

1/2 cup marge
1 cup water
125g peanut butter
2 cups sr flour
1 1/4 cups sugar
2 eggs
1/4 cup water
1 tsp vanilla
100g chocolate chips

Glaze
125-180g peanut butter
50g marge
75 mls water
125g icing sugar
1/2 tsp vanilla
Chocolate chips, peanuts

Method

Melt together the peanut butter, marge and 1 cup of water, and bring to the boil. Mix into the flour and sugar, then mix in the eggs, vanilla and 1/4 cup water. Stir in the chocolate chips. Spread into a lined pan and bake for 25-30 minutes.

For the glaze, melt together the peanut butter, marge and water until it boils. Stir in the icing sugar and vanilla. Add more peanut butter or sugar according to preference.
Pour it over the cake, and sprinkle chocolate chips and peanuts on top.

Variation: For chocolate frosting instead of the peanut butter glaze - Melt 50g marge and mix in 2.5 tbsps cocoa, then 2.5 tbsps water and 200g icing sugar. Spread over the cooled cake and leave to set.

Coconut Lime Chicken

Ingredients

2lbs chicken breast, cubed
3/4 cup soy sauce
1/2 cup coconut milk
6 tbsps lime juice
1/4 cup vinegar
1/4 cup silan
4 cloves garlic, crushed
2 tsps grated ginger

Method

Combine all the ingredients to make a marinade, pour it over the chicken in an ovenproof dish and leave in the fridge for an hour. Cook in the oven for about 1/2 an hour or until the chicken pieces are cooked through. Serve with rice.

Honey Cinnamon Bars

Ingredients

1 cup sugar
1/2 cup oil
1/4 cup honey
1 egg
2 cups flour
1 tsp baking powder
1 tsp cinnamon

Glaze
1/2 cup icing sugar
1/2 tsp vanilla essence
1 1/2 tbsps water

Method

Beat the sugar, oil, honey and egg, then mix in the flour, baking powder and cinnamon. Spread into a lined baking pan and bake at 180 for 10-15 minutes. Leave to cool.
Mix the ingredients for the glaze, and drizzle over the top. When it's set, cut into bars.