Pumpkin Spiced Muffins
Preheat oven to 200°C.
Sift the flour, baking powder, cinnamon, mixed spice and salt together.
In another large bowl whisk the eggs and sugar together for 2 minutes.
Then whisk in the orange juice and zest, milk and butter.
Fold in the pumpkin and apple.
Sift the flour mixture on top of the milk mixture and carefully fold in – do not over mix.
Divide the mixture into a 12-division muffin pan.
TOPPING
Place all of the dry ingredients into a bowl and rub the butter lightly into the mixture, using your finger tips and add the water.
Sprinkle over the tops of the muffins and bake for 20–25 minutes or until an inserted skewer comes out clean.
Hazelnut Shortbread
Preheat oven to 150°C and grease two baking trays.
Cream the butter and sugar in a bowl until pale and creamy.
Fold in both of the fl ours and stir in the hazelnuts.
Use your hands to mix the dough together in the bowl.
Turn onto a lightly floured surface and mould the dough.
Divide into two equal portions.
Use your hands to shape one portion of the dough into an 18cm-diameter disc.
Transfer to one of the prepared trays.
Use a palette knife to smooth the surface.
Pinch the edges with your fingers to create a fluted edge.
Use a small sharp knife to score the disc into 8 wedges and use a fork to prick the dough all over.
Repeat with the remaining dough to make a second disc on the other baking sheet.
Bake the shortbread for 35–40 minutes or until golden.
Cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
Soft Ginger Cookies
Preheat oven to 175°C.
Sift together the flour, ginger, bicarbonate of soda, cinnamon and salt.
In a separate bowl, cream together the butter and sugar until pale and fluffy.
Beat in the egg, and the water and molasses.
Add the sifted ingredients into the butter mixture and mix to combine.
Shape the dough into small balls, and roll them in the remaining sugar.
Place the cookies about 5 cm apart onto an ungreased baking sheet, and flatten slightly with the back of a spoon.
Bake for 8–10 minutes until golden.
Repeat with remaining dough.
Cool on a wire rack.
Melting Moments
Preheat oven to 160°C and grease a baking tray.
Cream the butter, icing sugar and vanilla essence in a bowl until pale and creamy.
Sift together the flour, custard powder and cornflour and add to the butter mixture, mixing until just combined.
Lightly flour hands then roll the mixture into small balls.
Place on the prepared baking tray about 4cm apart.
Use a fork that has been dipped in fl our to flatten each ball to about 3cm in diameter and 1cm thick.
Bake in preheated oven for 10–12 minutes or until cooked.
Transfer to a cooling rack and repeat with the remaining mixture.
FILLING
Beat the butter and orange rind in a small bowl until pale and creamy.
Add the icing sugar and custard powder and mix until combined. Refrigerate until required.
ASSEMBLY
Spread some of the filling onto the base of a biscuit and top with another biscuit to form a sandwich.
Repeat with remaining biscuits and filling.
Impossible Pie
Preheat oven to 180°C and grease a 24cm round pie dish.
Sift the flour into a mixing bowl and add all of the remaining ingredients.
Stir well to combine and pour into the pie dish.
Bake for 35–40 minutes or until golden brown and set.
Serve at room temperature with a dollop of whipped cream.
Butterscotch Oat Cookies
Preheat oven to 170°C.
Cream the butter and sugars together until pale and creamy.
Add the eggs, one at a time, beating well after each addition and stir in the caramel essence.
Sift the flour, bicarbonate of soda, cinnamon and salt together.
Fold into the butter mixture and stir in the oats, coconut and caramel chocolate chips.
Drop spoonfuls of the mixture onto a baking sheet, 4cm apart and bake for 8–10 minutes or until golden.
Transfer to a wire rack to cool.
Drizzle the melted chocolate over the cookies and cool for 15 minutes.
Caramel
Place all of the ingredients in a heavy-bottomed pan and cook over a low heat until the sugar has dissolved.
Increase to a moderate heat and bring the mixture to the boil, whisking all the time, until a thick and dark golden caramel colour.
Pour into an 18cm square cake tin that has been lined with foil.
Leave for 15 minutes and use a greased knife to mark into squares.
Chill for an hour before removing from the cake tin.
Chocolate Pecan Pie
FOR THE PASTRY
Preheat the oven to 200°C.
Put the fl our, salt and sugar in a bowl. Rub the butter between your fingers into the dry ingredients, until the mixture looks like breadcrumbs.
Add the egg yolk and water and bring mixture together to form a dough.
Don’t handle the pastry more than necessary.
Cover with cling film and leave to rest in the fridge for 30 minutes, before rolling out and lining a 26cm loose-bottomed tart tin.
Bake blind for 8–10 minutes.
Remove from oven and remove the baking aids, i.e. baking paper and baking beans.
FOR THE FILLING
Reduce oven temperature to 170°C. Place the nuts in the pre-baked pastry case and set aside.
Put the sugar, syrup, butter, cocoa, vanilla and salt into a saucepan.
Bring to the boil and cook for 1 minute, stirring constantly then allow to cool.
Mix the cooled syrup with the eggs and sift the flour into the mixture. Pour over the nuts in the pastry case and bake for 35–45 minutes, or until the filling is set in the middle.
TO SERVE
Leave to cool completely before drizzling the melted chocolate over.
