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Buffalo Chips    Quiche  Golden Crunchies  Malt Bisquits  Moro Bar Slices  Pavlova  Yoghurt Dip
Impossible Pie  Miniature Chocolate Eclairs  Blueberry Pie

Buffalo Chips by Unez 1 c. margarine 1 c. Crisco 2 c. brown sugar 2 c. white sugar 4 eggs 4 c. flour 2 tsp. baking powder 2 tsp. baking soda 2 tsp. vanilla Cream margarine and Crisco, add both sugars. Add eggs. Add flour, baking soda, baking powder, mix well. Add vanilla. Mix into dough mixture. 1 (12 oz.) pkg. chocolate chips 1 (12 oz.) pkg. peanut butter chips 2 c. quick oatmeal 2 c. Rice Krispies 1 c. nuts, chopped 1 c. coconut Drop by tablespoon on cookie sheet. Bake at 350 degrees for 10 - 12 minutes Quiche (self crusting) by Debs 4 eggs � Cup Milk 1/3 Cup Melted Butter 1 Cup Grated Cheese � teaspoon Salt � Cup Flour 1 teaspoon Baking Powder 1 Onion chopped finely 1 - 2 Cups cooked Vegetables Beat eggs and add milk and butter to that. Add all remaining ingredients at once, and mix well. Cook in a greased quiche dish for � hour at 400 degrees. Note: Vegetables eg.. Potato, pumpkin, broccoli, yams, corn, carrots. I wash and cut them up, then nuke them for 5 - 8 minutes, then add them to this dish. Golden Crunchies by Debs Take � pound of slightly softened Butter and add a packet of Onion Soup Mix. Stir it all together and spread on sandwich bread. Cut into 3 pieces (like fingers). Place them all on a cold tray in a moderate oven and cook until golden. Cool on a rack and store in airtight container. Malt Biscuits by Debs 5 oz's of sugar 4 oz's of butter 2 Tablespoons Milk 2 - 3 large tablespoons of Malt Melt together.. then add 1/2 teaspoon of Baking soda. Beat till frothy with a spoon.. till its like hokey pokey. Cool - then add two cups of flour. Firm enough to put in a roll. Make into a roll shape and put in gladwrap and put in fridge for about 1 - 2 hours. Then you slice thin biscuits off it. Cook for 8 mins at 180 degrees. Fan on. They spread a lot. Moro Bar Slice by Debs Melt 3 Moro/Mars Bars in a pot with 2 ounces of butter and add 4 cups of Rice Bubbles. Press into a sponge roll tin and and some coloured M & M's (small) pressed lightly into the top..(not too many)and set - cut before completely set. Pavlova by Debs 4 Egg Whites 1 1/4 Cups White Sugar 1 1/2 teaspoons Malt Vinegar 1 1/2 teaspoons Vanilla 3 small teaspoons Cornflour 3 Tablespoons Cold Water Pinch of Salt Put all in together in a cake mixer and beat till peaks egg whites are very stiff. About 15 - 20 Mins. Get a Flat Baking Tray, and put baking paper on it. Tip the mixture into the middle of the tray, and round at the edges to look like a round cake. Dont flatten it too much. Cook for 10 minutes as 350 degs Farenheit (180 degs Celcius) and then 1 hour at 250 degs Farenheit (120 Degs Celcius) Turn oven off and leave pavlova in oven until cold. We serve this topped with whipped cream and usually with sliced KiwiFruit on top or strawberries. Cut into wedges to serve as a dessert. YOGHURT DIP by Debs 2 Cups Plain Unsweetened Yoghurt (Drained for a couple of hours in a sieve with paper towels) 1 - 2 cloves Garlic (crushed) 2 Small Tablespoons Prepared Mustard 2 Chopped Spring Onions 2 Tablespoons Gherkins Chopped Finely � Cup chopped Parsley Salt and Pepper Mix and Chill. I also often add a couple of Tablespoons of Gherkin Relish as well. Serve with carrots, celery, swede etc.. Impossible Pie (Dessert) by Debs 4 eggs 100 grams Butter 1/2 Cup flour 2 Cups Milk 1 Cup sugar 1 Cup coconut 2 teaspoons Vanilla Blend all ingredients together and pour into a well greased 23cm pie plate. Baked at 350 degrees F for about 45 minutes or until centre is firm. Recipe for miniature chocolate eclairs by Skipper PASTRY: 1/2 cup (1 stick) butter or margerine 1 cup water 1/4 tsp salt 1 cup all-purpose flour 4 eggs Heat butter, water and salt in heavy saucepan over medium heat until mixture boils and butter melts. Reduce heat to low and add flour all at once, stirring vigorously until mixture forms a ball. Transfer pastry to bowl and cool for five minutes. Stir in eggs one at a time, beating well after each (This is the hard part). Heat oven to 400 F; Grease baking sheet; Drop dough in 12 mounds; spread each mound into a 4" X 1/2" rectangle inches apart, slightly rounding sides. Bake 35 Minutes. Reduce temp to 375F. remove puffs from oven and make a 1" slit in side of each eclair; return to oven for 10 more minutes. Remove and cool on wire rack FILLING: I use a box of instant valilla pudding (or one could used the cooked kind and let it cool) TOPPING: I use canned chocolate frosting and pipe on top of eclairs with icing bag. (Could just be spread on top) If no canned frosting is available: 2 tbsp butter or margerine 2 oz (squares) semisweet chocolate 1 cup confectioners sugar 2 tbsp milk 1 tsp vanilla extract Heat butter and chocolate over low heat until melted. Remove from heat. Stir in sugar, milk and vanilla. Stir until smooth. PREPARE ECLAIRS: Slice eclairs almost in half; open and fill with pudding; close, top with frosting Blueberry Pie by Skipper This recipe calls for fresh blueberries; don't know how canned one would do but I believe frozen ones (thawed) might work. Combine 1 cup fresh blueberries and 3/4 cup water in medium sauce pan; simmer about four minutes. Combine 3/4 cup sugar and 3 tablespoons cornstarch in a small bowl. Add sugar/cornstarch mixture to blueberries in saucepan; cook over medium heat (stirring constantly) until syrup is clear and thickened.Stir in 1 tablespoon orange juice and mix thoroughly. While syrup is cooling, beat 8oz cream cheese until fluffy, add 2 tablespoons orange juice and mix well. Spread cream cheese mixture on to bottom of 9" baked pie shell (I use a graham cracker crust, but any baked crust will do); cover with three cups FRESH blueberries. Top with cooked blueberry mixture. (Spreads like thick jam). Cool then top with whipped cream or whip topping. Chill thoroughly before serving. Delicious!