1. Melt white, milk or dark chocolate melts following packet directions.

2. Use a spoon to drop the mixture onto a tray lined with non-stick baking paper, then tap the tray on the bench top so the chocolate will form rounds (make them as big or as small as you like).

3. Scatter immediately with sprinkles of your choice (we used snowflakes, but you can also try sparkling cachous or 100s & 1000s) and set aside in a cool place (but not in the fridge) for 10-20 minutes, or until set.

4. Store between layers of non-stick baking paper in an airtight container in a cool place (but not in the fridge) for up to 1 week.

200g mixed white and pink marshmallows, cut into thirds
100g (5 1/2) Scotch Finger biscuits, roughly chopped
35g (1/2 cup) shredded coconut 350g good-quality dark chocolate, chopped

1. Grease an 18cm square cake pan with butter and line the base and two sides with a piece of non-stick baking paper.

2. Combine the marshmallows, biscuit and coconut in a bowl.

3. Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water). Stir occasionally until melted. Remove the bowl from the saucepan and cool to room temperature, stirring occasionally. Add the chocolate to the marshmallow mixture and stir to coat with the chocolate.

4. Spoon the mixture into the prepared pan and set aside in a cool place for 1-2 hours, or until set. Cut into 3cm x 6cm bars, then wrap or store.

Tips:
• To cut the marshmallow easily without it sticking to the blade, dip the knife or scissors in cornflour first.
• Biscuit Rocky Road will keep in an airtight container in a cool place (but not in the fridge) for up to 1 week.

395g can sweetened condensed milk
200g (1 cup, firmly packed) brown sugar
100g butter, chopped
2 tablespoons golden syrup
100g unsalted peanuts

1. Grease an 18cm cake pan with butter and line the base and two sides with a piece of non-stick baking paper.

2. Combine the sweetened condensed milk, brown sugar, butter and golden syrup in a heavy-based medium saucepan and stir constantly over a medium heat until the butter melts and the mixture is well combined.

3. Stir until the mixture starts to bubble on the base. Reduce the heat to the lowest possible setting. Cook very gently, stirring constantly, for 20-30 minutes, or until thick and a rich golden colour, and a small amount dropped into a glass of chilled water becomes a firm all/117°C-120°C on a sugar thermometer.

4. Remove immediately from the heat and stir in the peanuts until evenly combined. Pour into the prepared pan and, if needed, smooth the surface with a spoon that has been dipped in hot water and dried. Set aside for at least 2 hours to set. Cut into 3.5cm squares, then cut each square into 2 triangles before wrapping or storing.

Variations:
• Chocolate-Coated Caramel Peanut Fudge
Melt 375g dark chocolate melts following packet direction. Place a piece of the prepared fudge on a fork and dip into the chocolate to coat. Tap the fork against the side of the bowl to allow any chocolate to drip off. Place the fudge on a non-stick baking paper. Repeat with the remaining fudge and set aside at room temperature to set.
• Caramel Pecan Fudge
Stir 100g roughly chopped toasted pecans through the fudge after removing it from the heat.
• Chocolate Fudge
Omit the peanuts. Stir 100g chopped good-quality dark chocolate through the fudge after removing it from the heat.

Tips:
This fudge and variations will keep in and airtight container, separated with greaseproof or non-stick baking paper, in a cool place (but not in the fridge) for up to 1 week.

660g (3 cups) sugar
250m1 (1 cup) water
2 tablespoons cider or white wine vinegar
Food colouring of your choice

1. Place 10 large patty cases in a medium (1/2 cup) muffin tray. Run 5cm of cold water into the sink.

2. Combine the sugar, water and vinegar in a medium saucepan and stir over a medium heat until the sugar dissolves. Bring to the boil and boil over a medium heat, occasionally brushing down the sides of the saucepan with a pastry brush dipped in water, for 15 minutes, or until the syrup turns a pale golden colour and a small amount dropped into a glass of chilled water forms hard brittle threads - crack stage/155°C on a sugar thermometer (see page 133 for our tip on testing toffee).

3. Remove the pan from the heat and place in the sink of water until the bubbles subside. Carefully pour the toffee into the patty cases (see tip, left). Set aside for 20 minutes to cool slightly.

4. Decorate the toffees with drops of food colouring. Set aside for 1-2 hours to cool completely before wrapping or storing.

Tips:
• To make it easier to pour the toffee into patty cases, transfer it to a heatproof jug.
• These toffees will keep in an airtight container in a cool place (but not in the fridge) for up 3 days.
• Don’t store the set toffees on top of each other as they will stick together.

105g (3 cups) Kellogg’s Rice Bubbles
85g (1 cup) desiccated coconut
60g (1/3 cup) pure icing sugar, sifted
150g Copha, chopped
180g white chocolate, chopped Dollar sprinkles, to decorate

1. Place 30 patty cases on a tray.

2. Combine the Rice Bubbles, coconut and icing sugar in a bowl.

3. Combine the Copha and chocolate in a medium heatproof bowl. Place over a saucepan of simmering water (make sure the base of the bowl doesn’t touch the water) and stir frequently until melted and well combined. Remove the bowl from the saucepan and set aside until cooled to room temperature, stirring occasionally.

4. Add the chocolate mixture to the Rice Bubble mixture and stir well to combine. Spoon the mixture into the patty cases and sprinkle with dollar sprinkles. Place in the fridge for 1-2 hours, or until set.

Tip:
• These White-Chocolate Crackles will keep in an airtight container in the fridge for up to 1 week.

450g (3 cups) pure icing sugar
255g (3 cups) desiccated coconut
125g Copha, chopped
2 eggwhites
Pink food colouring
1 tablespoon desiccated coconut, extra, to sprinkle

1. Grease an 18cm square cake pan with butter and line the base and two sides with a piece of non-stick baking paper.

2. Combine the icing sugar and coconut in a heatproof bowl. Melt the Copha in a small saucepan over a medium heat. Add to the icing sugar mixture and mix well. Use a balloon whisk or an electric beater to whisk the eggwhites until stiff peaks form. Fold through the icing sugar mixture until well combined.

3. Transfer two-thirds of the mixture to another bowl, add a few drops of food colouring to reach the desired shade (we used 8 drops), then mix until evenly combined.

4. Press half of the pink mixture evenly into the pan. Top with the white mixture and then the remaining pink mixture to form 3 layers in total. Sprinkle with the extra coconut. Place in the fridge for 1 hour, or until firm. Cut into 3.5cm x 4cm bars, then wrap or store (see tip below).

Tips:
• The pink mixture may seem bright at first, but some brands of food colouring will ligten over time. Don’t be afraid of being bold with the colour. Also, some brands will
ge colour, for example from pink to apricot.

• The coconut ice will keep in an airtight container in the fridge for up to 1 week.

INGREDIENTS
250g butter, at room temperature
80g (1/2 cup) icing sugar mixture
1 teaspoon vanilla essence
265g (1 3/4 cups) plain flour (White Wings brand)
50g (1/3 cup) cornflour Icing sugar, to dust

FILLING
60g butter, at room temperature
80g (1/2 cup) icing sugar mixture
Finely grated rind of 1 lemon

1. Preheat the oven to 160°C. Line 2 baking trays with non-stick baking paper.

2. Use an electric beater to beat the butter, icing sugar mixture and vanilla essence in a mixing bowl until pale and creamy. Sift together the flour and cornflour. Add the flour mixture to the butter mixture and use a wooden spoon, then your hands, to bring the two together.

3. Use lightly floured hands to roll the mixture into walnut-sized balls and place on the lined trays about 5cm apart. Use a lightly floured fork to flatten each ball to about 1cm thick. Bake in the preheated oven, swapping trays halfway through cooking, for 15 minutes, or m until cooked through. Cool on baking trays.

4. To make the filling, use an electric beater to beat the butter, icing sugar mixture and lemon rind in a mixing bowl until well combined. Sandwich the biscuits together with the filling, then lightly dust with icing sugar.

1 tablespoon vegetable oil
1 diced brown onion
1 crushed garlic clove
1 red capsicum
250g orange sweet potato (kumara)
1 zucchini
400 g can chickpeas
puff pastry

1. Preheat the oven to 220°C.

2. Heat 1 tablespoon vegetable oil in a large frying pan.

3. Cook 1 diced brown onion and 1 crushed garlic clove over a medium heat for 3-5 minutes or until the onion is soft.

4. Add 1 red capsicum, deseeded and cut into chunks, 250g orange sweet potato (kumara), peeled and cut into 3cm pieces, and 1 zucchini, cut into 2cm-thick slices, and cook for 3 minutes.

5. Add 3 tablespoons Sharwood’s Mild Curry Paste and 125ml (1/2 cup) water. Bring to a simmer and cook for 3-5 minutes, or until the sauce has reduced slightly.

6. Add a drained and rinsed 400 g can chickpeas, then spoon the mixture into a 22cm x 12cm (base measurement) ovenproof dish Set aside to cool.

7. Thaw 1 sheet of frozen prepared puff pastry and place over the vegetables to cover.

8. Trim the overhanging edges.

9. Bake in the preheated oven for 15-20 minutes, or until pastry s puffed and golden. Serve immediately.

450g store-bought Madeira cake
300g packet frozen raspberries
1 1/2 tablespoons chopped white chocolate
375ml (1 1/2 cups) each thickened cream and milk
60g (1/4 cup) caster sugar
4 eggs
1 teaspoon vanilla extract
vanilla ice-cream

1. Preheat the oven to 180°C.

2. Slice a 450g store-bought Madeira cake into 1 cm-thick slices.

3. Lay half the slices over the base of a 1.5-litre capacity ovenproof dish, trimming to fit.

4. Sprinkle with half a 300g packet frozen raspberries and 1 1/2 tablespoons chopped white chocolate.

5. Repeat layers with remaining Madeira cake, raspberries and 1 1/2 tablespoons chopped white chocolate.

6. Whisk together 375ml (1 1/2 cups) each thickened cream and milk, 60g (1/4 cup) caster sugar, 4 eggs and 1 teaspoon vanilla extract.

7. Pour over the pudding. making sure the edges are covered.

8. Set aside for 15 minutes. Bake in the preheated oven for 40-45 minutes, or until just set. Allow to stand for 5 minutes.

9. Dust with icing sugar and serve warm with vanilla ice-cream.

300g frozen cherries
825g can pear halves, drained and halved
3 teaspoons plain flour
230g (2 1/2 cups) rolled oats
110g (1/2 cup) caster sugar
75g (1/2 cup) plain flour
150g unsalted butter
60ml (1/4 cup) golden syrup

1. Preheat the oven to 180°C.

2. Combine 300g frozen cherries, an 825g can pear halves, drained and halved, and 3 teaspoons plain flour.

3. Place in a 1-litre (4 cup) capacity ovenproof dish.

4. Separately combine 230g (2 1/2 cups) rolled oats with 110g (1/2 cup) caster sugar and 75g (1/2 cup) plain flour.

5. Melt 150g unsalted butter with 60ml (1/4 cup) golden syrup in a small saucepan over a medium heat. Add to the oat mixture and mix well.

6. Spoon over the fruit mixture in the dish, then bake in the preheated oven for 20-25 minutes, or until golden.

7. Serve warm with vanilla custard or cream.

40g butter
50g (1/4 cup, firmly packed) brown sugar
1 small pineapple, peeled, halved, cut into thick slices
1 tablespoon water
Vanilla ice-cream, to serve

1. Place the butter and sugar in a large non-stick frying pan and cook, stirring frequently, over a high the butter melts.

2. Add pineapple slices to the pan, reduce heat to medium and cook, turning occasionally,
for 10-15 minutes, or until the pineapple is slightly browned and the sauce has thickened. Remove from the heat add the water and stir to combine. Serve warm with vanilla ice-cream.

Variation:
Caramelised Pineapple With Rum, add 1 tablespoon dark rum to the pan just before removing from the heat.

1 bunch rhubarb, leaves discarded, stems washed and cut into 5cm lengths
60g (1/4 cup) sugar
60m1 (1/4 cup) strained orange juice
250g (1 punnet) strawberries, hulled, quartered
125m1 (1/2 cup) sour light cream
125m1 (1/2 cup) thickened cream
90g box coconut macaroons (Unibic brand), coarsely chopped

1. Cook the rhubarb, sugar and orange juice in a medium saucepan over a medium heat, stirring occasionally, for 8-10 minutes, or until the rhubarb is tender. Transfer to a heatproof bowl, stir through the strawberries and set aside to cool.

2. Combine the sour light cream and thickened cream in a bowl and use a balloon whisk to whisk until well combined and thickened slightly.

3. Divide the cooled rhubarb and strawberry mixture among 4 serving glasses or cups. Top with the cream mixture, then sprinkle with chopped macaroons.

Variation: Replace strawberry with 150g raspberries (frozen and thawed, or fresh when in season).

300g (2 cups) self-raising flour, sifted
20g (3/4 cup) Splenda
1 teaspoon bicarbonate of soda
1/2 teaspoon cream of tartar
2 teaspoons ground cinnamon
90g (1 cup) quick-cooking oats
145g (1 cup) macadamia nuts, roughly chopped
125g reduced-fat margarine, melted, cooled
2 eggs
2 tablespoons golden syrup
420g can apple pie fruit

1. Preheat the oven to 180°C. Line a 12-hole medium (1/2-cup/125ml capacity) muffin pan with paper cases or grease with butter.

2. Sift together the flour, Splenda, bicarbonate of soda, cream of tartar and 1 teaspoon of the cinnamon in a large mixing bowl. Add the oats and 125g (3/4 cup) of the chopped macadamia nuts and mix to combine.

3. Use a fork to combine the margarine, eggs and golden syrup in a small bowl. Stir the margarine mixture through the apple pie fruit. Add the wet ingredients to the dry ingredients and use a large metal spoon to mix gently until just combined.

4. Spoon the mixture into the muffin pan and sprinkle with the remaining cinnamon and chopped macadamia nuts. Bake in the preheated oven for 20-25 minutes, or until cooked when tested with a skewer. Leave the muffins in the pan for 5 minutes before turning onto a wire rack. Serve warm or at room temperature.

These muffins will keep well in an airtight container at room temperature for up to 4 days.

1 cup prune or other fruit juice
1/2 cup unprocessed wheat bran
1/3 cup packed light brown sugar
1/3 cup dried currants
2 large eggs
2 tablespoons canola oil
1 cup all-purpose flour
1 2/3 cup ground flaxseed
1 tablespoon baking powder
1/4 teaspoon salt

Heat oven to 350°F. In a bowl, stir together juice, bran, sugar, currants, eggs and oil; let stand 10 minutes. In another bowl, sift together flour, flaxseed, baking powder and 114 teaspoon salt. Stir into bran mixture just until combined. Do not overmix. Pour into an 8 1/2-by-4 /12-by-2 3/4-inch greased loaf pan. Bake in lower third of oven 45 to 55 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pan on wire rack for 15 minutes; remove from pan and let cool completely on rack.

Makes 8 servings.

NUTRITIONAL VALUE PER SERVING:
223 calories
34 g carbohydrate
8 g fat
6 g protein
6 g fiber

1 cup quick-cooking (not instant) oatmeal
1 cup all-purpose flour
1/2 cup dried tart cherries, chopped
1/2 cup finely ground flaxseed
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup packed light brown sugar
1/4 cup canola oil
1 large egg
1 teaspoon pure vanilla extract

Heat oven to 375°F. In a large bowl, stir together oatmeal, flour, cherries, flaxseed, baking powder and salt. In another bowl, combine sugar and oil into a paste. Whisk in 1 tablespoon water, the egg and vanilla extract until smooth. Stir into oatmeal mixture just until blended; do not overmix. Drop level tablespoonfuls of dough 2 to 3 inches apart onto greased baking sheet. Press with dampened fingers into level 3-inch rounds. Bake in center of oven 10 minutes or until edges turn golden brown. Cool on baking sheet 3 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container.

Makes 2 dozen cookies.

NUTRITIONAL VALUE PER COOKIE:
89 calories
12 g carbohydrate
4 g fat
2 g protein
2 g fiber