1 & 1/3 cup zucchini ½ cup oil 1/3 cup milk 1/3 cup coco 2 eggs 1 & 2/3 cups SR flour 1 & 1/3 cups brown sugar (I don’t put this much in) Combine and cook

Cake • 175 g self-raising flour • 175 g butter • 175 g caster sugar • 3 egg beaten • 2 limes juiced and zested Topping • 3 limes juiced (and zest -optional) • 125 g icing sugar or caster sugar Beat butter and sugar until creamy, add other ingredients Put in greased tin and into oven @ 170 Mix topping in small saucepan until just beginning to boil. Pour over cake when it is cooked

180g almond meal, 2/3c desiccated coconut, 1/4 tsp salt, 250g castor sugar. Put into a bowl and aerate with a wooden spoon for 1min. Add 4 eggs, 2 tsp vanilla, 200g melted butter. Combine with dry ingredients. Pour into a 23-24cm tin buttered and lined. Top with 1tlb flaked almonds. Bake 180 degrees for 40 mins.

Made this up really - just using the traditional lemon slice recipe and added pistachio nuts, diced apricots and fresh ginger to the base and a few pistachios on the icing. Base 1/2 cup sweetened condensed milk 100g butter 200g granita biscuits 1 cup desiccated coconut 2 teaspoons finely grated lemon rind Icing 2 cups pure icing sugar 20g butter, softened 2 1/2 tablespoons lemon juice

125 grams Butter 400 grams Apple Pieces Canned 300 grams Sour Light Cream 1 tbsp Cinnamon Sugar 1 plain cake mix Method 1. Grease a 20cm square cake pan, line with baking paper. 2. Combine the cake mix, coconut and melted butter, press into baking tin and cook for 15 min or until lightly browned, cool slightly. 3. Spread apple over base evenly then spread sour cream over the top sprinkle cinnamon sugar over and cook for 20 minutes at 180 degrees or until sour cream is set. 4. Cool in

Ingredients: 1 orange, 125b butter, 1/2c castor sugar, 2 eggs, 1&1/2c almond meal, 1/2tsp bicarb, 1/2c butter milk Syrup: 1/2c sugar, 1/4c orange juice, 60g butter Method: 1.Squeeze the juice from the orange & keep for syrup. Process the remaining skin and pulp. 2.Cream butter and sugar until fluffy, add eggs one at a time. Gently stir in meal, bicarb, milk and orange mixture. pour mixture into a prepared pan and cook in a moderate oven for approx. 45 mins. 3.Combine sugar, juice and

With thanks to Elizabeth from the Port Welshpool Maritime Museum, South Gippsland. Ingredients: 3c cornflakes, 125g butter, 125g dates, 1/2c sugar, dark chocolate for topping Method: 1.Place all ingredients except cornflakes and chocolate in a saucepan 2.Cook until dates are soft 3.Transfer to bowl with cornflakes. mix together and then place into slice tin 4.Smooth and top with melted chocolate

Ingredients 1 1/2 cups seed mix raw 2 cups mixed dried fruit chopped 2 tbs plain flour 3 egg beaten lightly 1 1/2 cups unsalted mixed nuts Method Preheat oven to 180C. Line a lamington tin with baking paper. Mix nuts, seeds, fruit and flour together. Add beaten egg and press mixture into tin. Bake for 30 minutes. Allow to harden slightly before slicing. Store in an airtight container when cool

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1 cup plain flour 2 tlbs self raising flour 1/2 tsp salt 1/4 tsp cayenne pepper 125g butter 2 tlbs grated parmesan cheese 124g grated cheddar cheese 1 tbls lemon juice Combine ingredients in processor with lemon juice to create a soft dough. Shape into a roll and wrap in grease proof paper for at least 30min. Cut roll into slices 5mm thick. Place on greased oven tray and bake for 15mins in moderate oven