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.

Peanut Butter Chocolate Shortbread

Ingredients

115g marge
1/2 cup brown sugar
2 cups plain flour
2-4 tbsps water
1/2 cup peanuts
1/2 cup pretzel pieces

Frosting
250g peanut butter
125g icing sugar
30g melted marge

Topping
175g dark chocolate
60g marge

Method

Cream the marge and sugar, then mix in the flour and water. Press into a dish, then press the peanuts and pretzels into the base. Bake at 180 for 20 mins.

Mix together the ingredients for the frosting, spread over the base, and refrigerate until cool.

Melt the chocolate and marge, and pour it over the frosting, then leave to set. Cut into bars.

Lotus Oatmeal Bars

Ingredients

115g marge
200g lotus spread
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla essence
2 1/2 cups oats
1 cup sr flour
1 tsp cinnamon
3/4 cup chocolate chips

Method

Beat together the marge, lotus spread and sugar. Whisk in the eggs and vanilla essence.
Mix in the flour, oats and cinnamon, then the chocolate chips.
Spoon into a lined baking tin and bake at 180 for 20-30mins. Cut into bars while still warm.
Drizzle with melted lotus spread.

Lotus Blondies

Ingerdients

1/3 cup oil
2 eggs
1 cup brown sugar
1 tsp vanilla essence
1/4 tsp cinnamon
130g lotus spread
1 cup sr flour
1 cup chocolate chips (white, dark, or a mixture)

Method

Mix the oil, eggs, sugar, vanilla essence and cinnamon until combined. Stir in the lotus spread, then the flour. Fold in the chocolate chips. Bake at 180 for about 1/2 an hour.
Drizzle with melted chocolate and 2 tbsps melted lotus spread, then leave to set.

Butterscotch Sponge Pudding

Ingredients

190g sr flour
125g brown sugar
90 mls oil
125mls water
1 egg
1 tsp vanilla essence

Sauce
1/4 cup brown sugar
1 tbsp flour
350 mls boiling water
2 tbsps syrup
1 tbsp oil

Method

For the sponge, mix the oil, water, egg and vanilla essence into the flour and sugar. Spoon into a greased dish.
Sprinkle the sugar and flour over the batter. Mix the syrup, oil and boiling water, and slowly pour over the pudding mixture. Bake at 180 for 40-45 minutes.
Serve hot with custard or vanilla ice cream.