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.
White Chocolate Brownies
Ingredients
250g white chocolate, chopped
170g marge
3 eggs
1/2 cup sugar
3/4 tsp vanilla
1 1/2 cups sr flour
1 1/2 cups dark chocolate chips
Method
Melt the white chocolate with the marge. Whisk the eggs, sugar and vanilla, then mix in the white chocolate. Gradually add the flour, then stir in the chocolate chips.
Transfer into a lined baking pan and bake at 180 for around 30 mins.
250g white chocolate, chopped
170g marge
3 eggs
1/2 cup sugar
3/4 tsp vanilla
1 1/2 cups sr flour
1 1/2 cups dark chocolate chips
Method
Melt the white chocolate with the marge. Whisk the eggs, sugar and vanilla, then mix in the white chocolate. Gradually add the flour, then stir in the chocolate chips.
Transfer into a lined baking pan and bake at 180 for around 30 mins.
Chocolate Oatmeal Pie
Ingredients
1/4 cup cream
115g dark chocolate
3/4 cup brown sugar
5 tbsps marge, melted
1/4 tsp ground ginger
1 cup golden syrup
2 tsps vinegar
1 tsp vanilla extract
4 eggs
Method
For the crust, mix the flour, marge and sugar to make crumbs, then add the water. Press into a pie dish and bake at 180 for 15 mins.
Spread the oats on a tray and bake for 10-12 mins, stirring occasionally. In a small saucepan, bring the cream to boil then mix in the chocolate until melted and smooth. Spread over the pie base and place in the freezer while you make the filling.
Whisk the sugar, marge, ginger, syrup, vinegar and vanilla. Mix in the eggs one at a time, then stir in the oats. Pour into the crust. Bake at 180 for 55 to 60 minutes.
Crust1 1/2 cups oats
1 cup flour
80g marge
1 tbsp sugar
2 tbsps water
1/4 cup cream
115g dark chocolate
3/4 cup brown sugar
5 tbsps marge, melted
1/4 tsp ground ginger
1 cup golden syrup
2 tsps vinegar
1 tsp vanilla extract
4 eggs
Method
For the crust, mix the flour, marge and sugar to make crumbs, then add the water. Press into a pie dish and bake at 180 for 15 mins.
Spread the oats on a tray and bake for 10-12 mins, stirring occasionally. In a small saucepan, bring the cream to boil then mix in the chocolate until melted and smooth. Spread over the pie base and place in the freezer while you make the filling.
Whisk the sugar, marge, ginger, syrup, vinegar and vanilla. Mix in the eggs one at a time, then stir in the oats. Pour into the crust. Bake at 180 for 55 to 60 minutes.
Peanut Butter Pie
Ingredients
3 eggs
1 1/4 cups sugar
1/2 cup brown sugar
1/4 cup water
2 tbsps cornflour
1 tsp vanilla
125g peanut butter
Chocolate chips
Method
For the crust, mix the flour, marge and sugar to make crumbs, then add the water. Press into a pie dish and bake at 180 for 15 mins.
Mix the marge, eggs, sugar, water, cornflour and vanilla until smooth. Mix in the peanut butter and chocolate chips. Spread into the pie base. Bake at 180 for 55 to 60 minutes.
Crust115g marge, melted
1 cup flour
80g marge
1 tbsp sugar
2 tbsps water
3 eggs
1 1/4 cups sugar
1/2 cup brown sugar
1/4 cup water
2 tbsps cornflour
1 tsp vanilla
125g peanut butter
Chocolate chips
Method
For the crust, mix the flour, marge and sugar to make crumbs, then add the water. Press into a pie dish and bake at 180 for 15 mins.
Mix the marge, eggs, sugar, water, cornflour and vanilla until smooth. Mix in the peanut butter and chocolate chips. Spread into the pie base. Bake at 180 for 55 to 60 minutes.
Chocolate Peanut Butter Cookie Pie
Ingredients
200g marge
2 cups brown sugar
1 egg
2 cups sr flour
2 tsps cornflour
Chocolate spread
Peanut butter
Chocolate chips
Method
Beat together the marge and sugar. Mix in the egg then the flour and cornflour.
Spread a thin layer into a greased round baking tin. Top with a layer of chocolate spread and peanut butter, then the rest of the batter and swirl through with a knife. Sprinkle chocolate chips over the top. Bake at 180 for 20 mins.
Serve warm with ice cream.
200g marge
2 cups brown sugar
1 egg
2 cups sr flour
2 tsps cornflour
Chocolate spread
Peanut butter
Chocolate chips
Method
Beat together the marge and sugar. Mix in the egg then the flour and cornflour.
Spread a thin layer into a greased round baking tin. Top with a layer of chocolate spread and peanut butter, then the rest of the batter and swirl through with a knife. Sprinkle chocolate chips over the top. Bake at 180 for 20 mins.
Serve warm with ice cream.
White Chocolate Sauce Pudding
Ingredients
3/4 cup milk
1 1/2 eggs
75g marge, melted
2 tsps vanilla
1 3/4 cups sr flour
2 tsps baking powder
3/4 cup brown sugar
150g white chocolate, grated
Method
Whisk the milk, egg, marge and vanilla. Stir into the flour, sugar and chocolate. Spoon into a baking dish.
Sprinkle over the 2 tbsps sugar. Mix the lemonade and vanilla and pour over the batter. Bake at 180 for around 50 mins.
Variation - white chocolate sauce.
Melt 150g white chocolate with 1/2 cup sugar, 2 cups water and 3 tbsps cornflour. Serve with the sponge pudding.
3/4 cup milk
1 1/2 eggs
75g marge, melted
2 tsps vanilla
1 3/4 cups sr flour
2 tsps baking powder
3/4 cup brown sugar
150g white chocolate, grated
2 tbsps sugar
1 3/4 cups lemonade
3 tsps vanilla
Method
Whisk the milk, egg, marge and vanilla. Stir into the flour, sugar and chocolate. Spoon into a baking dish.
Sprinkle over the 2 tbsps sugar. Mix the lemonade and vanilla and pour over the batter. Bake at 180 for around 50 mins.
Variation - white chocolate sauce.
Melt 150g white chocolate with 1/2 cup sugar, 2 cups water and 3 tbsps cornflour. Serve with the sponge pudding.
Orange Chocolate Chip Blondies
Ingredients
165g margarine
2 cups sugar
3 eggs
1 tsp vanilla
2 tbsps orange zest
3 1/4 cups flour
1 tbsp baking powder
350g chocolate chips
1 orange, chopped
Method
Cream together the marge and sugar. Mix in the eggs, vanilla and zest then add the flour and baking powder. Mix in the chocolate chips and the orange pieces. Pour into a cake tin.
Bake at 180 for 25-30 mins.
*For cake instead of blondies, halve the amount of flour
165g margarine
2 cups sugar
3 eggs
1 tsp vanilla
2 tbsps orange zest
3 1/4 cups flour
1 tbsp baking powder
350g chocolate chips
1 orange, chopped
Method
Cream together the marge and sugar. Mix in the eggs, vanilla and zest then add the flour and baking powder. Mix in the chocolate chips and the orange pieces. Pour into a cake tin.
Bake at 180 for 25-30 mins.
*For cake instead of blondies, halve the amount of flour
Gluten Free Chocolate Cake
Ingredients
5 eggs
450g dark chocolate
200g margarine
325g sugar
Method
Melt together the chocolate, marge and sugar. Leave to cool slightly.
Beat the eggs then mix in the chocolate. Pour into a lined cake tin.
Bake at 180 for 30 mins.
5 eggs
450g dark chocolate
200g margarine
325g sugar
Method
Melt together the chocolate, marge and sugar. Leave to cool slightly.
Beat the eggs then mix in the chocolate. Pour into a lined cake tin.
Bake at 180 for 30 mins.
Chocolate Peanut Butter Cheesecake
Ingredients
2/3 cup sour cream
4 eggs
1 cup sugar
1 cup peanut butter
2 tsps vanilla
Optional: chocolate chips
For the base, combine the pretzels, marge and sugar. Press into the bottom of a pan and bake at 180 for 10 mins.
Beat together the soft cheese, sour cream, sugar and vanilla. Beat in the eggs then the peanut butter. Pour into the crust. Bake at 180 for around 1 hour.
Warm the sour cream and chocolate in a saucepan until melted. Spoon over the top of the cheesecake then bake for another 5-10 mins.
Base
200g crushed pretzels700g soft cheese
170g melted marge
1/4 cup brown sugar
2/3 cup sour cream
4 eggs
1 cup sugar
1 cup peanut butter
2 tsps vanilla
Optional: chocolate chips
Topping
1 cup sour creamMethod
1 cup milk chocolate chips
For the base, combine the pretzels, marge and sugar. Press into the bottom of a pan and bake at 180 for 10 mins.
Beat together the soft cheese, sour cream, sugar and vanilla. Beat in the eggs then the peanut butter. Pour into the crust. Bake at 180 for around 1 hour.
Warm the sour cream and chocolate in a saucepan until melted. Spoon over the top of the cheesecake then bake for another 5-10 mins.
Baklawa
Ingredients
450g mixture of ground/chopped nuts (pistachios, walnuts, hazelnuts etc)
1/3 cup brown sugar
1 tsp cinnamon
1 tsp cardamom
200g melted marge
450g filo pastry
Mix the nuts, sugar, cinnamon and cardamom. Layer two sheets of filo pastry in a pan, spread with marge and repeat three times. Spread over half of the nuts mixture. Top with 4-6 sheets of pastry (also spread with marge every two sheets). Top with the rest of the nuts then another 6-8 sheets of filo pastry.
Make five long straight cuts, then 8-12 diagonal cuts. Bake at 180 for 35-45 mins.
For the sauce, simmer the ingredients together for 10 mins, then pour over the baklawa.
450g mixture of ground/chopped nuts (pistachios, walnuts, hazelnuts etc)
1/3 cup brown sugar
1 tsp cinnamon
1 tsp cardamom
200g melted marge
450g filo pastry
SauceMethod
1 cup water
1 cup sugar
1/2 cup honey
1 tsp vanilla
Mix the nuts, sugar, cinnamon and cardamom. Layer two sheets of filo pastry in a pan, spread with marge and repeat three times. Spread over half of the nuts mixture. Top with 4-6 sheets of pastry (also spread with marge every two sheets). Top with the rest of the nuts then another 6-8 sheets of filo pastry.
Make five long straight cuts, then 8-12 diagonal cuts. Bake at 180 for 35-45 mins.
For the sauce, simmer the ingredients together for 10 mins, then pour over the baklawa.
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