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APRICOT WHEATGERM
CRUNCHIESMakes18
125 g butter
3/4 cup brown sugar, lightly packed
1/2 teaspoon vanilla essence
1 egg
1/2 cup
3/4 cup wheatgerm
1/3 cup desicated coconut
1/3 cup rolled oats
125 g dried apricots, chopped
11/2 cups cornflakes
1.Preheat oven to 200°C.
2.Cream butter and sugar together until light and fluffy. Add vanilla and egg. Beat well.
3.Mix in flour, wheatgerm, coconut, rolled oats, apricots and cornflakes.
4.Shape tablespoonfuls of mixture into balls.
5.Place on a greased pizza tray: flatten slightly with a fork.
6.Place on the low rack. Bake for
CHOCOLATE CHIP COOKIES | Makes24 |
125 g butter
1/2 cup caster sugar
1/2 cup brown sugar, lightly packed
1/2 teaspoon vanilla essence
1 egg
13/4 cups
125 g choc bits
60 g walnut pieces
1.Preheat oven to 200°C.
2.Cream butter, sugars and vanilla until light and fluffy. Beat in egg.
3.Mix in flour, salt, choc bits and walnut pieces.
4.Shape tablespoonfuls of mixture into balls. Place on a lightly greased pizza tray: press down slightly, allowing room for spreading.
5.Place on the low rack. Bake for
MUESLI CUSTARD DELIGHT | Serves |
300 g carton, sour cream |
|
3 x 410 g can, sliced peaches, drained |
|
1 cup butter cake mix |
|
2 cups toasted muesli |
|
1/2 cup coconut |
|
175 g butter, melted |
|
1.Spread sour cream evenly over base of a 20 cm glass pie plate. Sprinkle with drained peaches.
2.Combine butter cake mix, muesli, coconut and butter in a small bowl. Mix well.
3.Spread muesli mixture over peaches.
4.Cook on the low rack for 6 minutes on 100% and 4 minutes on TOP GRILL.
5.Stand 5 minutes before serving.
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