This is a spiced spread used like butter but made from apples.


2 C unsweetened applesauce, 1/2 C sugar, 1 tsp cinnamon, 1/4 tsp allspice, a pinch of  ground ginger, a pinch of ground cloves.

Combine applesauce, sugar, cinnamon, allspice, ginger & cloves in a pan. Bring to the boil. Reduce heat and simmer for 1 hr. Cool. Serve as a spread. Refrigerate when not in use.

Makes 2 1/2 C. 



You don't have to be Italian to love these twice-baked Tuscan biscuits!


Olive oil to grease, 2 eggs, 125 gm caster sugar, 250 gm plain flour - sifted, 120gm blanched almonds - coarsely chopped, 95 gm dried cherries, 1 Tbsp finely grated lemon rind, 2 tsp aniseeds, 1 tsp baking powder.

Preheat oven to 180` C. Lightly grease a baking tray with olive oil.

Beat the eggs & sugar together til thick and pale in colour. Add the flour, almonds, cherries, lemon rind, aniseeds & baking powder. Combine well. Turn out onto a floured surface and knead til smooth.

Shape the dough into a long log and place on tray. Flatten it out somewhat with your palms or a rolling pin.

Bake for approx. 30 min - til it sounds hollow when tapped. Take off tray and let cool for 1 hr.

Reduce the temp to 160`C. Grease 2 baking trays with oil. Cut the baked log into 1 cm slices and place, single layer, onto prepared trays.

Bake til golden, making sure to turn the slices. Transfer to a wire rack and let cool.

When cool........Devour with a good cup of coffee!


PEDDER NODDER (Danish Xmas Biscuits)

These are yummy and you don't need to wait for Christmas to make them!


1 C butter - softened, 1 C sugar, 2 large eggs, 2 1/2 C plain flour, 1 tsp cardamom seeds - ground in mortar & pestle, 1 tsp cinnamon, 1 cap pure vanilla essence

Preheat oven to 165-175C.

In a large bowl beat together the butter & sugar til light & fluffy & pale in colour. Beat the eggs in one at a time. Add the vanilla essence.

Combine flour, cardamom & cinnamon. Blend into sugar mixt. Don't over beat, just til it's all combined.

Roll dough in your palms into small balls. Roll them in sugar. Place them on an ungreased baking sheet. Here it's up to you what you want to do. You can leave them as balls, flatten them a little with a fork or spoon.

Bake until lightly browned. About 10-12 min, but it depends on your oven. Some are hotter than others.

Cool on the baking sheets for a few minutes. Then put them on wire racks to cool completely.

Store in airtight containers.



1/2 C softened butter, 1 1/2 C sugar, 3 eggs, 1 tsp vanilla, 1/4 C maple syrup, 1 C cooked, mashed orange sweet potato, 1/4 C sour cream, 2 Tbsp orange juice, 1/2 tsp grated orange rind, 2 - 2 1/2 C plain flour, 1 tsp baking powder, 1 tsp bicarb. soda, 1 tsp cinnamon, 1/4 tsp salt, 1 C sultanas

Preheat oven to 180C. Butter a ring, tube or bundt pan.

Cream butter & sugar. Add one egg at a time, then beat til fluffy. Add ingredients -vanilla through to rind. In a separate bowl combine flour, bp, bs, cinnamon & salt.
Gradually blend dry mixt. into creamed mixt.Stir in sultanas.

Streusel ingredients

1/2 C packed brown sugar, 2 Tbsp softened butter, 2 Tbsp plain flour, 1 tsp cinnamon, 1/2 C roughly chopped walnuts or pecans.

Combine all streusel ingredients in a bowl. Spread 1/2 the batter into prepared pan, sprinkle streusel over top of  batter. Put rest of batter into pan, top with rest of streusel.

Bake 1 - 1 1/4 hr til skewer comes out clean. Cool 30 min. before removing from pan.




3 Tbsp corn flour, 1 1/3 C water, 1 tin sweetened condensed milk, 3 large egg yolks - beaten, 2 Tbsp butter, 1 tsp vanilla extract, 1/2 C coconut shredded - toasted (Dry fry coconut til lightly browned), 2 medium bananas, lemon juice, 1 pie crust - prepared with digestive biscuits, cream - whipped

In a medium sized saucepan, dissolve corn flour in water, then add sweetened milk & egg yolks. Heat gently, stirring til thick. Remove from heat and add the butter & vanilla. Add toasted coconut when mixture has cooled a little.
Slice bananas in rounds. Drizzle lemon juice over rounds to prevent browning. Drain juice before arranging rounds on the bottom of pie crust. Pour filling over bananas. Refrigerate for several hours til set.
Spread whipped cream over top of pie and garnish with banana rounds & toasted coconut.




1 1/4 C self raising flour, 1 Tbsp finely grated lemon zest, pinch of salt, 1 C butter - softened, 3/4 C sugar, 2 large eggs, 1/4 C black sesame seeds, 1/2 C warm water to soak sesame seeds in, 1 Tbsp black poppy seeds, 1 C icing sugar, 1 Tbsp lemon juice, 1 Tbsp cream, 1/2 tsp vanilla extract, 1 loaf pan

Soak sesame seeds in water for 2 hrs. Drain through a fine mesh sieve. Set aside & allow to dry.

Mix together flour, salt & zest in a bowl.  In another bowl beat together the butter & sugar til fluffy & pale in colour. Add eggs, then slowly add the flour mixture. Lastly, add the drained sesame seeds & the poppy seeds. Do not over mix at this point.

Pour into loaf pan that has been buttered or lined with baking paper. Bake 180C  30 - 45 min or til done. Depends on oven.

When done, remove cake from pan & cool on rack. When cool enough to touch flip cake upright.

Beat the icing sugar, cream, vanilla & juice til smooth. Pour the glaze over the top of the warm cake. Spread it evenly over the cake, allow glaze to drizzle over sides of cake. You might like to put a sheet of baking paper under cake before doing this to catch excess glaze and save yourself a mess.

While the glaze is setting , about 15 min, make some coffee and sit down and have a warm slice of this cake.  Yummy!



1/3 C unsweetened cocoa, 1 tsp ground cinnamon, pinch of salt, 1 tin sweetened condensed milk, 5 C water, 1 1/3 C strongly brewed coffee
Combine the cocoa, cinnamon & salt in a pan. Add the milk & stir well to combine. Slowly stir in the water & the coffee and heat but do not boil. Serve
                                                                                        WATTLESEED CHEESECAKE
This recipe comes from one of our top Australian chefs - Andrew Mirosch 
250 gm ginger nut biscuits - crushed, 100 gm butter - melted, 100 ml water, 1 tsp instant coffee, 6 tsp roasted wattleseed - ground, 700 gm cream cheese, 125 gm castor sugar, 3 eggs, 100 ml cream - whipped, 1 Tbsp castor sugar,
Place crushed biscuits & melted butter in a bowl. Mix well, press into a 20 cm spring form, be sure to press crumbs up side of tin as well. Place in frig to set approx 30 min.
Bring water to the boil, add coffee and wattleseeds. Simmer a couple of minutes. Cool
Place cream cheese, sugar & cooled wattleseed mixt into a bowl. Using an electric mixer beat til smooth, then add eggs one at a time & beat in well.
Pour the mixture into the crumb base, bake at 160C for 1 hr. Let cool at room temp., then refrig for at least 2 hrs. When ready to serve, whip cream with sugar and serve cheesecake with a dollop of cream.


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