PREP: 10 mins REFRIDGERATE: 2 hours

INGREDIENTS
1 packet Jelly Crystals
200ml tub flavoured or plain Yoghurt

Dissolve Jelly Crystals into one cup of hot water. Let it cool for 5 minutes then add Yoghurt and stir until combined.

Spoon into muffin tin and refridgerate for up to 2 hours or until set. Spoon out of muffin tin and serve with fruit or by itself... yum!

NOTE: This recipe makes about 10 desserts. These are suitable for freezing then are best eaten within a couple of days.

PREP: 10 mins I COOKING: 30 mins

INGREDIENTS:
¾ cup seedless Dates, chopped
¾ cup Water
40 grams Butter
½ cup Self Raising Flour
½ cup Brown Sugar
½ teaspoon Bi Carb Soda
1 Egg

Butterscotch Syrup
50 grams Butter
¼ cup Brown Sugar
100ml Cream

Preheat oven to 180°C. Place chopped Dates and Water in a medium sized saucepan and bring to the boil. Remove from heat and add all remaining ingredients stirring well after each addition.

Place tablespoons of mixture into a muffin tin and bake for 30 minutes.

Butterscotch Syrup
Add all ingredients into a saucepan and stir over a medium heat until the butter is melted.

Serve warm with ice cream, custard or cream.

This mixture makes 8 Puddings. You can double/triple the ingredients and use a larger saucepan. Freeze any extra puddings for another night.

PREP: 8 mins I MICROWAVE: 3 mins
I often make microwave baked apples for sweets.

1. Peel and core the apple
2. Stuff with sultanas
3. Squeeze a little lemon juice over the top or 1 Teaspoon of water.
4. On a plate, cover with gladwrap and microwave on high for about 3 minutes. Allow to cool slightly before serving to children. YUM!

TIP: Be really careful when removing the glad wrap, as the steam can burn. Serve with a knife and folk for adults, cut the apple into bite size bits for small children.

PREP: 15mins

This is a simple trifle recipe that the entire family will love.
Its so easy to prepare.

INGREDIENTS
600mL Thickened cream (whiped with caster sugar to taste)
600mL Vanilla custard
1 unfilled double sponge or maderira cake (store bought or made at home)
Port wine jelly, prepared and set
Pinapple jelly, prepared and set
1 tin of peaches

In 8 medium glasses or 1 large glass bowl carefully place layers of;

Broken up cake peices, jelly, custard, cream, fruit. Repeat unitl ingredients are all used up. Make sure you finish with cream on top.

To make this easy icecream pudding you will need:

2L tub of Vanilla Icecream
1 Cherry Ripe bar
1 Time Out bar
1 Peppermint Crisp bar
1 Picnic bar
1 medium size bowl lined with Aluminium foil

Take the icecream out of the freezer and let it sit on the bench until it is fairly soft (not completely runny). Add chopped chocolate bars and fold through carefully. Pour the mixture into the foil lined bowl and refreeze for 3-4 hours.

When you are ready to eat it, tip the icecream pudding out onto a large plate and top with a plastic holly. Slice and serve - Yummo.
*I buy the chocolate bars for $1 when they are on sale and the icecream will cost around $3.
*You can make it for less by using generic chocolate wafers, sultanas, crushed maltesers etc.

WARNING: In hot whether the pudding will melt fairly fast - don't worry at our house it doesn't last that long!

PREP: 2 mins I COOKING: 10 mins
For those unexpected visitors or when nothing is left in the cupboard.

INGREDIENTS:
2 cups Plain Flour
4 tablespoons Caster Sugar
2 Eggs, lightly beaten
4 cups Milk

Pre-heat frying pan to medium high on stovetop. Combine all ingredients in a medium bowl. Gradually whisk into a smooth batter. Melt ½ teaspoon margarine in frying pan then pour batter into frying pan. Flip when bubbles surface over the pancake.

This makes about 10 pancakes. Serve with Berries & Golden Syrup, Honey & Vanilla Ice Cream OR Lemon Juice & Sugar.

PREP: 5 mins COOK: 30 mins
This recipe is known as the 1, 2, 3 pancakes and it makes about 10 medium sized pancakes. The yoghurt is hidden from children who may not like it. These taste naturally sweet and are light and fluffy.

INGREDIENTS:
1 cup Self Raising Flour
2 tubs (400ml) Fruit Yoghurt
3 Eggs

Heat a non-stick frying pan on a medium heat or add a little oil to a normal frying pan. Mix all the ingredients together in a medium bowl. Stop stirring as soon as the mixture is combined.

Drop 4 tablespoons into the frying pan. The mixture flattens by itself so their is no need to move the frying pan around.

Wait for bubbles to appear on the top of the pancake then flip and cook for a further minute.

Serve with fruit, yoghurt or icecream.

SOURCE: Publish with permission from www.vaalia.com.au

PREP: 2 mins I COOKING: 5 mins
For those unexpected visitors or when nothing is left in the cupboard.

INGREDIENTS:
1 cup Self-Raising Flour
2 tablespoons Caster Sugar
1 Egg, lightly beaten
¾ cup Milk

Pre-heat frying pan to medium high on stovetop. Combine all ingredients in a medium bowl. Gradually whisk into a smooth batter (the more you whisk the flatter your pikelet). Melt ½ teaspoon margarine in frying pan then drop spoonfuls of batter into frying pan. Flip when bubbles surface over the pikelet.

This makes about 18 pikelets.

PREP: 10 mins I COOKING: 30 minsAn economical, delicious dessert the whole family will love.

INGREDIENTS:
1 ½ cup Self Raising Flour
3/4 cup Sugar
1/2 tsp Salt
2 oz melted Butter
1/2 cup Milk
Mix all these ingredients well, roll the mixture roughly into small balls and place into an oven dish.

On low heat MELT:
2 tblsp Golden Syrup
1 1/2 cup hot Water
1oz Butter

Pour over batter mixture in oven dish and bake for 30 mins in a moderate oven.

Serve with icecream and berries, or whipped cream. YUM!

PREP: 15mins COOK: 25mins

INGREDIENTS:
6 Apples (green are best)
4 tablespoons Sugar
1/3 cup Water
SPONGE TOPPING
60 grams Butter
¼ cup Castor Sugar
1 Egg
½ teaspoon Vanilla Essence
1 cup Self Raising Flour
1/3 cup Milk

Preheat oven to 180°C. Peel, core and slice Apples then place in saucepan with Sugar and Water. Cover and cook on medium heat until apples are just tender. Pour into oven dish.

SPONGE: Cream the Butter, Castor Sugar and Vanilla Essence using electric mixer. Add Egg and beat well. Stir in sifted Flour alternatively with Milk. Spoon mixture over apple and bake in oven for 25 minutes or until brown. Serve with Cream, Custard or Ice Cream.

PREP: 15mins COOK: 25mins

INGREDIENTS:
4 Apples (green are best)
3 tablespoons Sugar
¼ cup Water

TOPPING:
½ cup Self Raising Flour
½ teaspoons Cinnamon
1½ tablespoons melted Butter
¼ cup Brown Sugar
1½ cups Muesli (like Sustain, Sultana Bran or Corn Flakes can be used)

Preheat oven to 180°C. Peel, core and slice Apples then place in saucepan with Sugar and Water. Cover and cook on medium heat until apples are tender. Pour into oven dish.

TOPPING: Lightly crush Muesli. Mix dry ingredients in bowl.
Pour in melted Butter and mix. Sprinkle over apple.
Bake in oven for 25minutes or until brown.

Bake in oven for 25minutes or until brown. Serve with Cream, Custard or Ice Cream.

NOTE: Four apples serves four people. Adjust this recipe to suit the amount of people you have.

PREP & COOK: 10mins
Delicious and so easy!

INGREDIENTS
1 large tin of fruit
  (Peaches/Pears/Two Fruits/Mangoes)
60grams Butter, chopped
1/2 cup Self Raising Flour
5 tablespoons Brown Sugar

1. Preheat the oven to 180°C (160°C fan forced).
2. Drained the fruit well. Pour the canned fruit into the bottom of a pie plate or oven dish.
3. In a small dry bowl, rub together the butter, sugar and flour until it resembles large breadcrumbs. Pour evenly over the fruit.
4. Bake for 20 minutes or until the crumble goes brown on top.
SERVE: With ice cream, cream or custard.
If you prefer fresh fruit like apples and/or pears, don't peel them - that's where most of the nutrients are. Cut out the core, slice them up, sprinkle a tablespoon (or so) of water and sugar over the top, top with the flour mixture and cook the same as the canned fruit recipe.

PREP: 5mins COOK: 1 hour

INGREDIENTS:
½ cup Rice
¼ cups Castor or Brown Sugar
2½ cups Milk
½ teaspoon Vanilla
30grams Butter

Preheat oven to 200°C. Place all ingredients (except Butter) in a greased oven dish. Stir to combine. Chopped little bits of butter over the top. Bake for 1 hour. Sprinkle with cinnamon for taste.

PREP: 10mins BAKE: Approx 1 hour
Oh so yummy, rich and sticky. Great for desserts.

INGREDIENTS:
1¼ cups Sugar
2/3 cup Plain Flour
4 tablespoons Cocoa
pinch Salt
100 grams Butter, melted
2 Eggs, beaten
1 teaspoon Vanilla Extract
½ teaspoon Bi-carb Soda
2 tablespoons dry Breadcrumbs
1 tablespoon hot Water
2/3 cup flaked Almonds

1. Preheat oven to 170 degrees.
2. Stir together flour, bi-carb soda, sugar, cocoa, salt, cooled butter, water, vanilla, eggs.
3. Grease and sprinkle with breadcrumbs a round cake pan.
4. Spoon in batter and sprinkle with almonds.
5. Bake for about 1 hour. Insert a skewer to see if it is cooked at 50 minutes. The cake should be sticky inside but not runny and uncooked.

Serve with cream or icecream and a few strawberries.