Not a recipe as such… but to make these, just melt chocolate (I made 2 separate lots in milk and white chocolate)….  then pour a layer about .5cm thick onto a tray (you might want to use non-stick baking paper or a silicone sheet)…. use about 1/3 of the amount of choc you have, then top with marshmallows – pretty close togther.  I used one pack of pink & white marshmallows…. the whites went into the white choc one and the pink ones in the milk chocolate one.  Then crush some honeycomb chocolate bar (I used “violet crumble”) and sprinkle between the gaps in the marshmallows.  Then top with the rest of the melted chocolate and sprinkle more honeycomb on top.  Allow to set then cut into chunks with a heated knife.

• http://bakerella.blogspot.com/2009/08/mix-things-up.html
• http://myfivemen.blogspot.com/2008/03/cookies-in-jar-recipe.html
• http://www.akronohiomoms.com/archives/773
• http://www.squawkfox.com/2008/12/02/holiday-gifts-8-homemade-gifts-in-a-jar-with-free-printable-gift-tags/
• http://hallmarkladybugs.blogspot.com/2008/12/cookie-mix-in-jar-easy-economic-and.html
• http://www.dominosugar.com/content/158/baking_gift_ideas.aspx

http://www.elise.com/recipes/archives/006066mint_chocolate_chip_ice_cream.php

(I divide the batch in half and do half raspberry and half blueberry.)

Ingredients:
1/2 cup butter (approx) – room temperature
1/2 to 3/4 cup sugar
2 eggs
1/2 cup milk
2 cups SR flour
handful of berries

Method:
Cream butter & sugar, add 1 egg, beat well then add the other egg, mix in half the milk and flour, beat well then add remaining milk & flour. Beat until pale and creamy.  Add the berries and stir to mix them in.  Spoon into muffin tins.   Bake in a preheated 180C oven for 10 – 15 mins until golden on top.  Best eaten while still warm

Ingredients:
2 cups warm water
2 tb dried yeast
2 tb sugar
2 tb olive oil
1 tsp salt
1 cup wholemeal plain flour
3 cups bread flour (or plain flour)
1 cup wholegrain mix (see note)

Method:
Pour the water into a large bowl. I actually boil the kettle while I get everything organised and use 1 cup boiling water and 1 cup cold tap water to make water that is warm. The bread recipe I use suggests using hot tap water but you should never consume water from the hot tap!).  Sprinkle the yeast and sugar into this, give it a stir and leave it for 10 mins.

Then stir in the wholemeal flour, the oil and salt. Add the wholegrain mix and the remaining flour, a cup at a time, mixing well. Turn this out onto a floured bench and knead for 10 mins. You will need to add more flour as it gets sticky.  Then lightly oil the bowl you mixed it in, and the surface of the bread, cover the bowl with plastic wrap (I use one of those shower-cap looking things), and put it somewhere warm to rise for an hour. After an hour, knead it again. Then put it into a breadtin and cover it again, leaving it in the warm place to rise for half an hour.  (I use the top of our heater, which is nice and warm, you could turn the oven onto as low as it will go and leave the door open a bit if you have nowhere else warm to put it).  Once risen, slash the top (this apparently lets it rise better), and you could sprinkle it with sesame or poppy seeds if you wish, or some wholegrains.  Bake at 180ºC for about 30 mins, until the bread is browned and sounds hollow.

You aren’t supposed to cut into warm bread because it can ruin the texture, but it’s so damned hard not to!!!  if you like warm fresh bread (and who doesn’t!), you can do what we sometimes do, and use a smaller loaf tin for the loaf of bread (since it goes stale fairly quickly anyway, if you don’t use bread that much it’s a waste making a whole loaf), and make a couple of extra small loaves using teeny loaf tins, so we can eat the small loaves when they come out of the oven – because you have to test your bread worked…. yes indeed….quality control or something……several sample tests… just to be sure!…….(with butter slathered on)….. nom nom!

note: I buy a wholegrain mixture for adding to bread, that has rye, barley, corn, linseed and oats in it – and I often use a little over half a cup of this and the rest of the cup of crushed linseeds, or I use a full cup of the wholegrain mix.

recipe from here – http://20yearchallenge.blogspot.com/2008/10/basic-bread-recipe.html

Ingredients:
2 cups warm water
2 tb dried yeast
2 tb sugar
2 tb olive oil
1 tsp salt
1 cup wholemeal plain flour
3 cups bread flour (or plain flour)
1 cup wholegrain mix (see note)
1 cup grated cheese
1/2 cup finely chopped ham
2 tb chives

Method:
Pour the water into a large bowl. I actually boil the kettle while I get everything organised and use 1 cup boiling water and 1 cup cold tap water to make water that is warm. The bread recipe I use suggests using hot tap water but you should never consume water from the hot tap!). Sprinkle the yeast and sugar into this, give it a stir and leave it for 10 mins.

Then stir in the wholemeal flour, the oil and salt. Add the chives and wholegrain mix. Add the remaining flour, a cup at a time, mixing well. Turn this out onto a floured bench and knead for 10 mins.  You will need to add more flour as it gets sticky.  Then lightly oil the bowl you mixed it in, and the surface of the bread, cover the bowl with plastic wrap (I use one of those shower-cap looking things), and put it somewhere warm to rise for an hour. After an hour, knead it again. Then spread it out and sprinkle the cheese and ham over it, fold and knead it to mix this through. Form into golf-ball sized balls and place them on a baking tray about 1cm apart if you would like a “pull-apart” type loaf, where the buns are connected but you can pull them off… or about 3cm apart for separate ones. You can sprinkle some more ham over the top if you like. Bake at 180ºC for about 15-20 mins, until the bread is browned and sounds hollow.

Goes nicely with soup or for a picnic. If taking on a picnic, try to time it so they come out of the oven just before you leave, then wrap them in a clean teatowel and put them in an insulated container to keep warm.

note: I buy a wholegrain mixture for adding to bread, that has rye, barley, corn, linseed and oats in it – and I often use a little over half a cup of this and the rest of the cup of crushed linseeds, or I use a full cup of the wholegrain mix.

Ingredients:
1/2 cup melted butter
3 tb cocoa powder
1/2 cup milk
1 cup SR flour
1/2 cup raw sugar
1 egg
1/2 cup raw sugar additional
2tb cocoa powder additional
1 1/4 cups boiling water

Method:
Mix the flour, sugar and first lot of cocoa together. Add the egg, melted butter and milk, and beat until smooth. Spoon this mixture into a greased baking dish (needs to be about a 6 cup capacity) and smooth off the top. Mix together the additional sugar and cocoa, and sprinkle this ontop of the pudding mixture, then carefully pour the boiling water over the back of a large spoon (this helps to stop the water creating holes when you pour it on). Bake at 180ºC for about 30 mins (until the top bounces back when pressed)

Ingredients:
1 chicken breast
1 carrot
1 zucchini
1 tin (drained and rinsed) lentils
1 clove garlic
1 tb dried basil
1/2 tsp cumin
1/2 tsp curry powder
Bread (about 3 crust slices – the crust is better because it is less soft/moist, you don’t want the mixture too moist or your sausage rolls can ooze)

Method:
Chuck that all in a food processor and blend until it makes a sausage mince consistency. Cut a sheet of pastry in half, a spoon the mixture out to make a line down the side of one half of the pastry sheet (about as thick as a thin sausage), roll the pastry over, and cut it into sections to make sausage rolls. Bake at around 200ºC for about 15 mins or until pastry has browned.

http://omnomicon.blogspot.com/2009/01/how-to-make-rainbow-cake.html

I thought I’d give this a go, to see how it worked.  Not bad I thought.

I cooked the rice in a rice cooker, with garlic, onion, a teaspoon of vegetable stock, a teaspoon of lemon pepper and some mushrooms….

then when that was cooked I spooned it into hollowed out capsicums and put those in the oven for about 15-20 mins to cook the capsicum.  I served them with chicken and vegetable kebabs, corn and broccoli