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Microwave margarine (in a large glass bowl) on HIGH power for 45 seconds to melt. Add eggs, sugar and vanilla. Beat until creamy. Mix in dry ingredients just until blended.

Spread evenly into 8-inch square baking dish. Microwave on MEDIUM for 8 to 10 minutes until the top appears dry and springs back when lightly touched. Turn dish a half turn about halfway through cooking. Cool and cut into bars.

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Turn oven to 350 degrees. Beat egg whites until stiff. Fold in sugar and salt. Add chocolate chips and pecans. Cover cookie sheet with aluminum foil, shiny side up. Using small teaspoon, drop cookie batter onto the cookie sheet.

TURN OVEN OFF! Put in oven and forget until the next morning. DO NOT OPEN THE OVEN DOOR UNTIL MORNING! NO PEEKING!

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Mix the popcorn, candies and peanuts. Melt together the oil, margarine and marshmallows. Pour over the popcorn mixture and mix well. Put into a greased bundt pan; pack in well, then turnout

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Mix ingredients together. Put in buttered baking dish. Sprinkle with nutmeg. Bake 20 minutes at 350 degrees. Serves 5

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Cream the margarine and sugar; add the rest of the ingredients and mix well. Spread on a cookie sheet; bake 25 minutes at 350 degrees.

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To make crust, mix flour, margarine and pecans; press into a 9x13-inch pan. Bake 25 minutes at 325 degrees. Let cool. Mix cream cheese, powdered sugar and one cup of the whipped topping. Layer over cooled crust. Mix chocolate pudding with 1 1/2 cup milk, according to the directions on the package. Pour over cream cheese layer. Let stand 20 minutes in refrigerator until set. Mix vanilla (or pistachio) pudding with remaining 1 1/2 cup milk. Pour over the chocolate layer. Let stand 20 minutes in refrigerator. Top with remaining whipped topping and sprinkle with grated chocolate. Refrigerate until ready to serve.

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Cream the sugar, shortening and the egg very well. Add the dates, walnuts and coconut; mix well. Drop by the teaspoonful, 2 inches apart, onto a greased cookie sheet. Preheat oven to 350 degrees. Bake for 15 minutes. Watch the color and remove the cookies from the oven when they are golden brown. Do not over bake. Remove cookies from the cookie sheet when cool. Yields about 36 to 40 cookies

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Beat the eggs and sugar until light and fluffy. Gradually add the oil, then the cocoa and potato starch. Blend together. Stir in the chopped nuts. Pour into a lightly greased 9-inch square pan. Bake at 350 degrees for 30 minutes. Cut into squares.

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Mix the cocoa, sugar, egg and water or coffee in a 1-quart saucepan. Place over low heat and cook, but do NOT bring to a boil. Remove from heat when first bubbles appear. Cool. Add the margarine and instant coffee; beat with an electric mixer until very light and fluffy. Yields sufficient frosting for 9-inch cake or two 9-inch layers

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Beat the egg yolks and sugar until the mixture is thick and fluffy. Beat in alternately the potato starch and orange juice. Add the almonds and cinnamon; mix well.

In a separate bowl, beat the egg whites until stiff but not dry; fold the beaten egg whites into the yolk mixture.

Grease and dust with potato starch an 8-inch spring-form pan. Preheat oven to 325 degrees. Bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the center, comes out clean. Serve with a fruit salad. Serves 8.

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Melt the margarine and sugar in a 9-inch square-baking pan. Arrange the pineapple slices over the melted sugar. Set aside.

In a large mixing bowl, beat the egg yolks until light. Gradually add the sugar, lemon juice and grated rind; continue beating until creamy. In a clean bowl, with clean beaters, beat the egg whites until stiff but not dry. Gently fold the stiffly beaten egg whites into the egg yolk mixture.

Combine the potato starch and baking powder; fold into the batter. Carefully pour the batter over the fruit. Preheat oven to 350 degrees. Bake for 30 minutes. Invert the cake onto a serving platter and let cool

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In the top of a double broiler, melt the chocolate over hot water. In a medium-sized bowl, cream the butter or margarine with 1/3 cup of sugar. Add the egg yolks and beat at high speed until very light. Add the melted chocolate and almonds. Mix well.

In a separate bowl, beat the egg whites stiff with remaining 1/3 cup of sugar. With a rubber spatula, fold the stiffly beaten egg whites into the chocolate batter.

Reserve 1/2 cup of the batter. Pour the remaining batter into an nongreased 8-inch spring-form pan. Preheat oven to 325 degrees. Bake for 30 minutes. Cake is done when a toothpick inserted into the center, comes out clean. When cool, run a knife around the edge and remove the frame. Pour the reserved uncooked batter over the top of the cake and chill. Garnish with chocolate shavings. Serves 6 to 8

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Using 2 large mixing bowls, separate 7 of the 9 eggs. Add the remaining 2 whole eggs to the bowl with the yolks and beat until foamy. Gradually add the sugar; beat until light and lemon-colored. Add the potato starch alternately with the juices. With an electric mixer, beat the egg whites until stiff and dry. Carefully fold the yolk mixture into the stiffly beaten egg whites. Pour into an ungreased 10-inch tube pan. Preheat oven to 325 degrees and bake for 1 hour and 10 minutes. Invert and cool for at least 1 hour. Serves 10 or more.

Banana-Nut Cake: Omit the orange juice. Increase the lemon juice to the juice of two lemons. Add 2 ripe bananas, mashed, along with 1/2 c chopped nuts

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To prepare the apples, melt the margarine and the sugars in the bottom of a deep round pan large enough to hold the apples comfortably. Arrange the apples over the sugar. Fill the core openings with walnuts and raisins. Pour the lemon juice over the apples. Preheat oven to 375 degrees. Bake for 30 to 35 minutes, until the apples are tender.

To prepare the batter, in a large mixing bowl beat the egg yolks with the sugar until very light. Add the lemon juice and sifted potato starch. In a clean bowl, with clean beaters, beat the egg whites until stiff but not dry; carefully fold the beaten egg whites into the egg yolk mixture. Pour the batter over the hot apples and bake for an additional 30 minutes or until the cake tests done. Let the cake rest on a cake rack for 10 minutes before turning it out, upside down, onto a large cake plate. Serve cold.

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Freeze the fruit before blending . (You can also use blueberries, raspberries, peaches, pears, kiwis, whatever your child likes and can tolerate.) Blend all ingredients thoroughly, adding just enough water or juice to bring the smoothie to the desired consistency

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Preheat oven to 325F Grease (not oil) and lightly "cocoa" (instead of flour) 9"x13" pan. In large sauce pan, melt margarine/butter with cocoa over low heat, stirring constantly (actually, I just put the cocoa and butter in a bowl, stick it in the microwave for a couple of minutes, until the butter is melted. Stir with a fork until it's mostly smooth. Remove from heat and cool slightly. Blend in sugar. Beat in eggs, one a time. Stir in remaining ingredients. Spread in prepared pan.

Bake at 325F and check after 20-25 minutes (I use a stoneware pan and it takes about 10 minutes longer than in a metal pan). Consider them done when whatever is stuck in the middle to check for doneness (toothpick, butter-knife, whatever's handy) comes up a bit moist, but not with a great deal of chocolate adhering to it. You're aiming for a slightly gooey middle and somewhat cake-like edges. It's safe to say that they will not be done before 20 minutes unless your oven really cooks on the hot side.

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Bake 25-27 minutes or until toothpick comes out slightly moist.

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Mix all ingredients and pour into lightly - greased baking dish. Bake at 350 degrees F (175 degrees C) for 30 minutes.

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In a medium saucepan, heat the water and margarine to a boil. Sprinkle in the cereal. Cook for 1 minute. Remove the pan from the heat, cover it, and let it sit for 4 minutes. Stir in the egg or egg product and vanilla.

In a medium bowl, combine the sugar, cocoa, and baking powder. Stir in the cereal mixture until well blended. Stir in the nuts, if used. Spread the mixture evenly in a greased 8 x 8 x 2 inch baking pan. Bake at 350 degrees F for 40-50 minutes. Cool and cut into 2-inch squares (This recipe can be doubled and baked in a 9 x 13 inch pan.).

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The following is a GF recipe for Panforte, a wonderful Italian fruitcake from Sienna which dates back five hundred years! It must be good if it has lasted that long, right? The dried fruit mixture is predominately figs and dates, but a combination with other fruits works well, too. Note the use of the rice crackers. Typically, a special rice wafer is used to top it, but this is usually only found in certain specialty stores.

Heat oven to 375 degrees. Coat bottom and sides of 10 inch springform pan with cooking spray. Measure out and reserve ½ cup rice-cracker crumbs. Use remaining crumbs to thickly coat bottom and sides of prepared pan.

Panforte: Pulse almonds, walnuts in processor until finely chopped. Transfer to bowl. Pulse hazelnuts in processor until coarsely chopped. Add to bowl. Process figs and dates in processor until finely ground. Add to bowl of nuts along with citron.

Mix the sugar, cocoa, cinnamon, nutmeg, salt, and pepper in small saucepan, pressing out lumps. Blend in honey. Cook over medium-low heat, stirring until sugar dissolves, about 10 minutes; don't let boil.

Pour hot honey mixture over fruits and nuts; mix well. Scoop into prepared pan. With buttered hands, pat firmly into pan, pushing to edge; smooth top. Scatter reserved ½ cup cracker crumbs over top; press in.

Bake in 375 degrees over 35 minutes; Panforte will feel soft. Cool in pan on rack 10 minutes. Run thin-bladed spatula around edge to loosen. Remove pan side. Carefully slide spatula underneath the Panforte to separate from pan bottom, but do not ift off pan bottom. Cool Panforte on pan bottom on wire rack to room temperature. Slide off pan bottom onto large square of heavy-duty foil.

Topping: Sift sugar over panforte. Wrap in foil; let season at least 24 hours. If desired, dust top with more confectioners' sugar and sprinkle ground nuts around edge.

Note: Spread hazelnuts in 9 inch pie pan. bake in 375 oven 10 minutes. Rub briskly in clean kitchen towel to remove most of brown skins.

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Combine oil, lime juice, vinegar, mint, cilantro, jalapeno, pepper and salt in medium bowl. Toss in strawberries, pineapple and onion. Serve over grilled chicken or pork.

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Preheat oven to 350 degrees. Beat all ingredients until smooth-one minute in the blender. Pour into a lightly greased 9 or 10 inch pie plate. Bake until knife inserted in center comes out clean, check after 45 minutes. Optional: Add 3/4 c chopped pecans in mixture before pouring into pan. Garnish with whipped cream.

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Combine sugar, dry milk, flour and salt in bowl; stir until thoroughly mixed. Store tightly covered at room temperature.

Combine mix with water in saucepan. Cook over low heat until thick, stirring constantly. Stir in butter, beaten egg and vanilla. Cool, then chill. Yield: 6 servings.

Add water to Mix gradually. Bring to a boil; add butter and vanilla and stir until butter melts.

Mix and store in airtight container. To prepare, add 1/2 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

Mix the extract and the shredded coconut in a small bowl until the extract is absorbed. Add the coconut to the other ingredients and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

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Remove stems from strawberries to form a flat base. Place berries on cutting surface, pointed end facing up. With a sharp knife, carefully slice each berry in half vertically to within a 1/4 inch of base. Cut each half into three wedges to form 6 petals. (Don't slice through the base.) Pull petals apart slightly.

In a small bowl, combine cream cheese, powdered sugar and sour cream; beat until light and fluffy. With a pastry bag and star tip or small spoon, fill strawberries with cream cheese mixture.

Note: A zipper sandwich bag can be used instead of a pastry bag by filling with cream cheese mixture and squeezing out excess air before sealing. Carefully cut one corner off of the bottom of the bag.

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In bowl, using fork, spread cheese. Add 10X sugar, vanilla, cream and coconut.

Mix well. Put cinnamon in bowl (or bag). Roll candy mixture into potato shapes and roll potatoes in cinnamon. Makes approximately 8 dozen. Refrigerate

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Drain pineapple, reserving juice. Add cold water to juice to make 1 1/2 cups. Stir boiling water into gelatin in large bowl at least two minutes until completely dissolved. Stir in measured pineapple juice and water. Reserve one cup gelatin at room temperature. Stir 1/2 of the crushed pineapple into remaining gelatin. Pour into 5-cup mold. Refrigerate about two hours or until set but not firm. Stir reserved 1 cup gelatin gradually into cream cheese in medium bowl with wire wisk until smooth. Stir in remaining crushed pineapple. Pour over gelatin in mold.

Refrigerate four hours or until firm. Unmold.

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Melt chocolate and butter in a saucepan over very low heat. Remove from heat and stir in vanilla. Cool.

In a small mixing bowl combine eggs, sugar, gf flour and salt. Beat with an electric mixer until just blended. Do not overbeat. Fold in cooled chocolate mixture; fold in the nuts. Pour into a lightly greased and floured 9-inch pie plate. Bake at 350 F for 1 hour or until a knife inserted just off-center comes out clean. REFRIGERATE OVERNIGHT BEFORE SERVING. (or make it in the morning, refrigerate, and serve it for dinner.

Serve with whipped cream or cool whip, and additional chopped nuts.

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Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty aluminum foil and set wrapped pan in large roasting pan. Bring kettle of water to boil.

Beat eggs with handheld mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed to achieve same result, about 5 minutes.

Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heatproof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (To use microwave, melt chocolate at 50 percent power for 2 minutes, stir, add butter, and continue heating at 50 percent power, stirring every minute, until chocolate and butter have melted and are smooth, another 2 to 3 minutes total.) Using large rubber spatula, fold 1/3 of egg foam into chocolate mixture until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.

Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, thin glazed crust (like a brownie) has formed on surface, and instant-read thermometer inserted halfway through center of cake registers 140 degrees, 22 to 25 minutes. Remove springform pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to mellow flavors. (Cake can be covered and refrigerated for up to 4 days).

About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right-side up on serving platter. Sieve light sprinkling of confectioners' sugar or unsweetened cocoa powder over cake to decorate, if desired.

Note: Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. (Make sure not to let tip of thermometer hit the bottom of the pan.) It will continue to firm up as it cools. If you use a 9-inch springform pan instead of the preferred 8-inch, reduce the baking time to 18 to 20 minutes. We like the pure flavor of chocolate. However, coffee or liqueur (choose something that tastes like nuts, coffee, or oranges) can added if desired. In any case, choose a high-quality chocolate that you enjoy eating out of hand.

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Blend everything but the ice cubes in the blender until the sugar or honey is dissolved. Add the ice and blend until frothy!

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Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Feel free to try salt and cardamom seeds. The lassi can be kept refrigerated for up to 24 hours

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Place all ingredients in a blender and blend for 30-60 seconds. For a thicker lassi, add more yogurt and a bit more mango. I never concern myself with exact measures. Also, many people like to play with the amount of sugar and mango to vary the sweetness- that is always good, but try it this way first.

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Heat half-and-half or whole milk over low heat. Pour coffee into milk. Combine sugar and cocoa in the coffeepot. Pour the hot milk and coffee back into the coffeepot and stir to combine. Serve

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You can also make it as a plain almond cake (still very nice, and can then have a plain frosting) by not subtracting the 3 tablespoons from the flour, and not adding the cocoa.

The quantities are weighed rather than volume, but it's actually easier this way.

Grease and line a 23cm (9") and a 15cm (6") round cake tin, and preheat the oven to 180'C / 350'F/ Gas mark 4

To cover both cakes you will need 1.1kg (1 1/4lb) of marzipan. Brush cakes with apricot glaze, cover with marzipan, and leave for 1-2 days before icing.

You could then coat with fondant icing, or go for the decadence of chocolate ganache:

Another lovely coating is to mix modelling chocolate (from specialist cake decorating suppliers) with marzipan.

You can do these cakes as a stack, with just a ribbon around each, or make two 8" cakes and freeze one for emergencies.

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Beat eggs and sugar, add cooled melted butter a little at a time. Add almond extract. Add sifted flour & baking powder. Add almonds. Dough will be sticky and hard to handle. Drop with teaspoons on preheated pizzelle iron. Bake 35 to 45 seconds.

Can be shaped into ice cream cones.

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On an ungreased baking sheet, toast almonds for 10 to 12 minutes, until light golden brown. Allow to cool. Melt butter in a sauté pan over medium heat. Add almonds and salt and stir together until coated, about 4 minutes. Remove from heat.

In a bowl over a pot of slowly simmering water (or in the microwave at high heat stirring every 20 seconds), melt chocolate and set aside. Keep pot of water simmering on the stove - you'll need it again!

Whip cream to soft peaks and store in fridge until ready to use.

Whisk together eggs, sugar, and extracts in a metal or glass bowl. Place bowl over simmering water and whisk constantly until doubled in volume, and whisk leaves a ribbon when lifted from bowl. Remove from heat. Whisk in melted chocolate and allow mixture to cool for about 10 minutes (so as to avoid melting whipped cream). Meanwhile, line a loaf pan with plastic wrap.

Fold whipped cream into chocolate mixture, in two additions, until evenly incorporated. Fold in toasted almonds and pour mixture into loaf pan. Freeze overnight.

Semifreddo can be spooned or scooped, but can also be unmolded and cut. To slice and plate, invert loaf pan onto a plate and remove pan and plastic wrap. Dust semifreddo with cocoa powder (turning on its sides to fully coat). Slice, wiping knife after every cut.

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Combine cookie crumbs, flour, sugar and salt. Stir in butter and blend until crumbly. Spoon crust into an 8-inch (or 2 4-inch) springform pan and press firmly. Bake for 10 minutes and allow to cool. Prepare pudding filling as specified and pour into shell while warm. Cover with plastic wrap and chill until set, about 1 hour.

Melt chocolate over a pot of simmering water, being certain not to allow the bowl to touch the water (or melt in microwave, stirring every 20 seconds) and reserve. Heat milk with orange zest over medium heat until it just comes to a simmer. Whisk together sugar, yolks, cornstarch and cocoa powder. Adding a little at a time, ladle milk into egg mixture, whisking constantly until all milk is added.

Pour liquid back into pot and cook over medium heat, whisking constantly for about 3 minutes, until it thickens. Remove from heat immediately and scrape into bowl (to prevent pudding from continuing to cook). Stir in chocolate, butter and liqueur until fully incorporated.

Pour pudding into cooled crust, cover with plastic wrap and chill for at least 2 hours.

Whip cream to soft peaks and stir in sugar and liqueur.
To Assemble

Spread chantilly over pie filling and top with chocolate shavings or sift cocoa powder on top.

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Melt chocolate over a pot of simmering water, being certain not to allow the bowl to touch the water (or melt in microwave, stirring every 20 seconds) and reserve. Heat milk with orange zest over medium heat until it just comes to a simmer. Whisk together sugar, yolks, cornstarch and cocoa powder. Adding a little at a time, ladle milk into egg mixture, whisking constantly until all milk is added. Pour liquid back into pot and cook over medium heat, whisking constantly for about 3 minutes, until it thickens. Remove from heat immediately and scrape into bowl (to prevent pudding from continuing to cook). Stir in chocolate, butter and liqueur until fully incorporated.

If you wish to serve pudding in individual cups, pour into cups now and cover surface of each with plastic wrap (to prevent a skin from forming). Otherwise cover surface of pudding with plastic wrap and chill for an hour and a half until set.

Pudding can be made up to 2 days in advance. To serve, garnish with a dollop of whipped cream and a fresh orange slice.

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Preheat oven to 350 F. Grease a loaf pan. Whisk together egg, oil, milk and sugar.

In a separate bowl, sift flour, baking powder and salt and stir into egg mixture. Fold in 1 cup cheese, apples and dates. Bake for 30 minutes. Combine 2 Tbsp cheddar with brown sugar and sprinkle on top of loaf when at the last 10 minutes of baking.

Toast walnuts lightly in oven for 12-15 minutes until browned. Melt butter with brown sugar over medium high heat. Stir in cinnamon. Bring up to a simmer, stirring. Add whiskey carefully (watching for flames). Stir in cream and simmer for 1 minute. Remove from heat and stir in walnuts. Serve hot. Sauce can be chilled and reheated in the microwave.

Pour sauce over slices of loaf. Enjoy!

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Sift together flour, icing sugar and salt. Cut in butter until the pastry starts to take on a yellow colour from the butter. Mix in yolks until dough is an even texture. Shape into a disc, wrap and chill for 1 hour. Preheat oven to 350 F.

On a lightly floured surface, roll out dough to just greater than 1/4-inch thick. Line a 10-inch removable-bottom with pastry and trim edges. Chill for 15 minutes. Dock with a fork and bake for 18-20 minutes. Allow to cool.

Blend together sour cream, sugar and nutmeg and spread over bottom of cooled crust. Peel and core apples, and thinly slice on a mandolin. Sprinkle apples with lemon juice and calvados.

Line tart shell with apple slices, starting at the outside and overlapping slices 3/4 over each other. Spiral apples slices toward the center, creating a tart that is taller in the center than its edges. Bake for 25-30 minutes, until apples are tender.

Warm jelly with a Tbsp of water and brush over tart to glaze. Chill until ready to serve.

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Puff Pastry Dough* prepare your favorite pie dough, using 1/2 T. lemon juice among your liquid

Roll the dough into a 1/4 inch thick 10" disk and chill at least 1 hr.

Roll out pastry to 1/4-inch thick on a lightly floured surface and cut a disc the size of a 10-inch tart shell or cake pan. Chill until ready to use. Peel, core and cut up apples into quarters.

Melt butter in a medium sauté pan over medium-high heat. As soon as butter is melted, add brown sugar and cinnamon, stirring until blended and bubbling. Add brandy (watch for flames) and stir. Spoon into a pie or cake pan (not removable bottom). Arrange apples on top of sugar. Make holes in pastry with a fork and place on top of apples. Place pan on a baking sheet. Bake for 25 to 30 minutes, until crust is rich golden brown and apples are tender.

Turn out onto a platter, so that apples are on top. Watch for hot syrup that might drip. Serve warm.

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Peel apples halfway down and core. Toss raisins with water, sugar and breadcrumbs. Fill center of each apple with raisins and place in a baking dish. Sprinkle tops of apples with lemon juice.

Blend quinoa flakes, sugar, flour, cinnamon, salt and ginger. Cut in butter until topping takes on a dense crumbly texture.Press generous amounts of crumble on top of each apple. Bake apples for 20-30 minutes, until tender (check by inserting a skewer or toothpick).

Have ready a strainer over a small bowl before beginning. Heat cream with seeds from vanilla bean and scraped vanilla bean pod until it comes to a gentle simmer.

In bowl, whisk together egg yolk and sugar. Whisking constantly add a little of the hot cream to the egg mixture, and blend completely until all the cream has been added. Return cream to medium-low heat and stir, using a wooden spoon until sauce thickens and coats the spoon when lifted. Remove from heat and strain immediately.

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Cream the butter and sugar together until fluffy. Beat in the eggs one at a time.. beating until light yellow each time. Quickly beat in the lemon peel and extract.

Whisk the dry ingredients together well, incorporating as much air as possible.

Beat the dry ingredients into the butter-egg mixture then beat in the yoghurt or juice.

Use a bundt cake pan for this and a gluten-free non-stick spray like PAM. Bake it at 350 degrees for 55 to 60 minutes or until a skewer comes clean. Let it sit in the pan for about 5 minutes before turning out to cool.

Poke holes in the carrot cake with a skewer. Whisk all of the ingredients together in a small sauce pan over medium heat. Bring to a quick rolling boil then pour over the warm carrot cake. Serve the cake at room temp.

This cake is quite delicious using grated Golden Delicious apples instead of carrots.

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preheat oven to 350 degrees. Grease and flour a 6 cup bundt or kuglehaupt pan or a 9" x 13" flat pan

Beat oil and sugar together until fluffy then beat in the eggs until lemon colored. Beat in the grated lemon peel and lemon extract.Whisk the dry ingredients together to combine, then stir into the egg-oil-sugar mixture.Fold in the carrots, pineapple, walnuts, and sultanas and bake about 45 minutes for the flat pan, 55 to 60 minutes for the tube pan.

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Beat all of the ingredients together until smooth.

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Peel zest in long strips from half of orange with a vegetable peeler and trim any white pith from zest. Cut zest into fine julienne strips. Halve orange and squeeze 1/3 cup juice.

Combine zest, juice, wine, sugar, and 2 cups water in a 3-quart heavy saucepan. Scrape seeds from vanilla bean with a sharp knife into wine mixture, reserving pod for another use. Bring mixture to a boil, stirring until sugar is dissolved, then continue to boil, uncovered, until reduced to about 3 cups, about 10 minutes.

While syrup is boiling, cut off and discard fig stems and halve figs lengthwise. Add figs to syrup and simmer, covered, until they soften, about 5 minutes. Add apricots and prunes, then simmer, covered, until plump, 8-10 minutes.

Transfer compote to a heatproof bowl and cool to warm or room temperature, 1 to 2 hours.

Note: Compote can be made 1 day ahead and chilled, covered. Reheat over moderately low heat.

Each serving with 2 tablespoons low-fat sour cream abut 429 calories and 4 grams fat without sour cream: 384 calories and 1 gram fat)

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Place the bananas in a large dish. Scoop 3 to 4 balls of ice cream onto the bananas. Top with the berries, chocolate sauce, and peanuts.

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These are shortbread-type chocolate cookies which make very nice Oreo-Like cookie sandwiches.

Whisk together the flour mix, and salt. Cream the butter with sugar and cocoa. Add vanilla. Work the flour mixture into the butter mixture. Knead together lightly. Flatten to a disk and chill about 40 minutes.

Preheat oven to 350 degrees.

Roll out to about 1/4" thickness and cut into circles the size of Oreo cookies. Bake in preheated oven for about 12-14 minutes. Cool on cooling racks. Assemble 2 cookies sandwich style, filling with buttercream frosting.

Cream butter, vanilla and salt on high speed of mixer. Add some sugar alternating with some of the cream, enough to make a thick filling consistency. Use immediately to fill sandwich cookies or to frost a cake. Or refrigerate and then let come to room temperature, then whip up with electric mixer or sturdy spoon, adding a bit more cream or milk until desired spreading consistency.

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Mix the rice flour, arrowroot & 1/4 c cold water. Turn the mixture out onto a smooth surface & knead it to the consistency of a pie crust. Add more water if needed. Shape into 1 1/2" balls. Fill a large pot half full with water & bring to a boil. Drop the balls into the boiling water, four at a time. Boil for 4 to 5 minutes or until they float to the top. Cook the rest of the balls this way. In a large pot, heat the coconut milk, sugar, salt & vanilla over medium heat for 5 to 7 minutes. Add the rice balls & cook, stirring constantly, until the milk starts to boil. Serve hot.

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This Thai style coconut cake is cooked on a hot griddle.

Mix the 2 kinds of flour, sugar and salt and knead with the egg and shredded coconut. Slowly add the limestone water which has been scented with the bay toey or vanilla, and continue to knead until the mixture is wet and the cream from the coconut meat is pressed out and blended in with all the other ingredients.

Grease the heated surface of a griddle with the peanut oil. Drop the coconut mixture in spoonfuls onto the hot griddle, molding them into small flat rounds. Grill over low to medium heat until golden brown. Flip over and grill the other side until also browned. Best served warm.

The coconut mixture can also be baked in a well greased pan in the oven, at 350 degrees for 20-30 minutes, depending on the thickness of the cake. Bursh with a beaten egg yolk over the top after the cake is cooled through and bake another 5 minutes at 400 degrees. Cut into small squares.

The baked coconut cake tends to be more gooey in texture.

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Mix the 2 kinds of flour, sugar and salt and knead with the egg and shredded coconut. Slowly add the limestone water which has been scented with the bay toey or vanilla, and continue to knead until the mixture is wet and the cream from the coconut meat is pressed out and blended in with all the other ingredients.

Grease the heated surface of a griddle with the peanut oil. Drop the coconut mixture in spoonfuls onto the hot griddle, molding them into small flat rounds. Grill over low to medium heat until golden brown. Flip over and grill the other side until also browned. Best served warm.

The coconut mixture can also be baked in a well greased pan in the oven, at 350 degrees for 20-30 minutes, depending on the thickness of the cake. Bursh with a beaten egg yolk over the top after the cake is cooled through and bake another 5 minutes at 400 degrees. Cut into small squares.

The baked cake tends to be more gooey in texture.

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If you take a trip to Thailand don't miss this very popular hawker(marketplace) food!

In a saucepan bring to a boil: rice, coconut milk, salt, sugar and 1 1/4 cup water. Stir. Lower heat and simmer, uncovered, about 8-10 minutes until all the liquid is absorbed. Remove from heat. Cover and let stand 5 minutes.

Transfer rice to a steamer or double saucepan and steam 15-20 minutes over boiling water, until rice is cooked through.

Mold the ccoked rice into individual ramekins or small cups lined with plastic wrap. Cool to room temperature. At serving time unmold onto a plate and top with mango or even strawberries.

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Preheat oven to 325 degrees F. Grease and flour a 10-inch tube pan.

In a medium bowl, stir together 2 cups flour, 2 teaspoons baking soda, 2 teaspoons baking powder, 2 teaspoons cinnamon, and 1 teaspoon salt.

In a large bowl, with wooden spoon, beat together 1 1/2 cups sugar, 1 1/2 cups olive oil, and 4 eggs for 1 minute. Add flour mixture and beat 1 minute longer. Fold in 3 cups grated carrots, 1 cup chopped nuts, and 2 tablespoons grated orange zest.

Transfer mixture to prepared pan and bake until a cake tester inserted into the center comes out clean--about 70 minutes. Cool in pan 15 minutes; loosen edge and invert onto serving plate to cool completely. If desired, sift confectioners' sugar over cake before serving.

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For cookies, preheat oven to 375 degrees. In a large bowl, cream butter, corn syrup and sugar until fluffy. Add egg and vanilla; beat until smooth. Tint orange. In a medium bowl, stir together flour, baking soda, and salt. Add dry ingredients to creamed mixture. Stir until a soft dough forms. Divide dough in half. On a lightly floured surface, use a floured rolling pin to roll out each half of dough to 1/4" thickness. Use a 1&1/2" round cookie cutter to cut out cookies. Place cookies 1" apart on a greased baking sheet. Bake 5-7 minutes or until edges are light brown. Transfer to a wire rack to cool completely. For filling, beat all ingredients together in a medium bowl until smooth. Spread filling generously on half of cookies; top with remaining cookies. For each yo-yo string, cut a 20" length of string. Tie one end into a small loop. Wrap remaining end around cookie. Store in an airtight container. Remove string before eating cookie.

Makes about 3 dozen cookies.

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Cut bananas in halves lengthwise then once across. Place a layer of bananas in a shallow baking dish. Mix remaining ingredients together. Spread part of mixture over bananas. Repeat layers, ending with lemon mixture. Bake at 300 degrees for 30 minutes or until golden brown.

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Cream butter and sugar together. Mix in egg yolks. Set aside. Melt chocolate in double boiler. Cool, then mix into butter mixture. Mix in finely ground almonds. Beat egg whites until stiff but not dry, then fold into batter. Pour mixture into 9" square greased baking pan. Bake for 45 min.

Cool and cut into squares.

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Heat half & half in a saucepan until boiling, add butter and set aside. In a bowl blend sugar, vanilla and eggs, beat at high speed until mixture is very light and fluffy. In another bowl, mix flour, baking powder and salt, add egg mixture, then add half & half mixture, mixing well after each addition. Pour batter into a well greased and floured springform pan. Bake at 350 degrees for 55 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool slightly and remove from pan. Let cool completely then cut cake into three even layers. Brush away any loose crumbs. Whip the cream cheese until very smooth, beat in the powdered sugar and whipping cream, until mixture is creamy and fluffy. You may add a few drops of food coloring if desired to tint frosting. Spread frosting between each layer, place sliced strawberries on each layer. Then spread remaining frosting on top and sides of assembled cake. Garnish with strawberries on top and on sides.

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For crust, in a bowl combine flour, nuts and brown sugar. Add melted butter. Toss to combine. Spread in a shallow baking pan. Bake at 350 degrees for 20 minutes or until golden, stirring occasionally. Spread 2/3 of the crust mixture in a 13x9x2 pan. Set aside.

In a mixing bowl, beat 1/2 cup of the whipping cream until soft peaks form. Add the strawberries, sugar and lemon juice. Beat mixture well. In another bowl, beat the remaining 1 cup whipping cream until stiff peaks form. Fold into the strawberry mixture. Transfer to prepared pan. Top with remaining crust mixture. Cover and freeze for at least 6 hours. Let stand at room temperature for 15 minutes before serving. Makes 9-12 servings. Garnish with additional berries if you wish.

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Prepare and bake pie shell. Mix together and cook until thick sugar, gelatin, cornflake and water. Cool. Peel and slice peaches and arrange in pie shell. Pour cool filling over peaches. Let set before cutting. Serve topped with whipped cream or Cool Whip.

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Roll cookies fine and mix well with melted butter. Press into two 9" pie plates and freeze.

Beat egg yolks well. Add the sugar and beat until thick and creamy. Soak the gelatin in cold water. Place over a low flame and bring to a boil. Pour the gelatin over the egg mixture stirring briskly. Whip the cream until stiff. Fold into pie mixture and stir in the sum. Pour into 2 frozen pie shells. Sprinkle with shaved chocolate. Freeze until firm. Each pie serves 8.

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In this ideal "Make-Ahead" dessert a crispy meringue forms the crust for a lemony-creamy filling.

TIPS: For that special touch-pipe rosettes of meringue around the rim of the pie before baking.

Whip egg whites with cream of tartar and a pinch of salt until frothy. Slowly beat in the 1 cup sugar, 1 Tabl. at a time, beating until meringue is stiff and glossy.

Spread into a well-buttered and floured 9- inch pie plate.

Bake at 300 degrees F for 40 to 45 minutes or until dry and crisp.

Meanwhile, beat the egg yolks with the 1/2 cup sugar, lemon rind and lemon juice until fluffy. Place over boiling water and beat while cooking until thick and creamy. Consistency should be about that of softly whipped cream. Chill.

Fold whipped cream into lemon pudding mixture. Turn into meringue shell. Cover and chill 4 hours or overnight. Garnish with fresh mint or strawberries or both.

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"Elegant" Perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate.

Line rimmed baking sheet with parchment paper or greased and floured foil. Using 8-inch cake pan as guide, draw circle on paper; turn paper over.

In bowl, beat together egg whites, salt and cream of tartar until soft peaks form. Beat in sugar, about 3 tbsp. at a time, until stiff and glossy peaks form. sift cocoa and cornstarch over top; gently fold in. Gently fold in vinegar, vanilla, then chocolate.

Mound onto circle on prepared baking sheet. Bake in center of 275 F. oven for 1 1/2 hours or until crispy outside but still soft in center. slice long metal spatula under meringue to loosen; transfer to rack and let cool completely. Place on serving platter.

TOPPING: slice or halve strawberries. In bowl, whip cream with sugar; spread over meringue. Arrange strawberries decoratively over top. Drizzle chocolate over berries. Makes 6 to 8 servings.

TIPS: Eggs separate better when cold but beat up to a higher volume when at room temperature.

If you have no bittersweet chocolate on hand to drizzle over the berries, just sieve some unsweetened cocoa powder over top for a dazzling effect.

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Butter a 2 quart charlotte mold or souffle dish. Line bottom of mold with waxed paper; butter paper.

In a large bowl, beat butter and sugar until light and fluffy. Fold in ground almonds and almond extract. In a medium bowl, whip cream until stiff peaks form. Fold whipped cream into butter mixture.

Reserve 8 to 10 strawberries for decoration. Coarsely chop remaining strawberries; fold into butter mixture.

In a small bowl, blend liqueur and water. Brush flat side of cookies with liqueur mixture. Line mold with brushed cookies, rounded-side out. Fold any remaining liqueur into butter mixture. Spoon mixture into center of mold; press down lightly. cover; refrigerate several hours.

To serve, let stand at room temperature 5 minutes. Wet a clean towel in hot water; wring dry. Wrap around outside of mod 30 seconds; remove towel. Invert mold onto serving plate; remove mold. Peel off paper. Slice reserved strawberries; arrange around tops of cookies. Makes 10 to 12 servings.

VARIATION: Fruit and liqueur may be varied according to taste. Substitute fresh raspberries and framboise or blackberries and kirsch for strawberries and orange flavored liqueur.

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Cream together the butter and sugar. Beat in the hazelnuts and then half of the hazelnut liqueur. Whip the cream. Add the remaining half of the hazelnut liqueur to the cream and whip to shaving cream consistency. Fold into the butter/nut mixture. Line the bottom and sides of a 2-quart, cylindrical mold (like a souffle dish) with parchment. Paint (imbibe) the sponge cake layers with the orange liqueur and water. Place a layer of sponge cake on the bottom. Top the sponge layer with a layer of 1/2 of the cream. Plant a ring of strawberries, point down, around the outer edge. Top with another sponge cake layer and repeat with cream and berries. Top with a final layer of sponge cake. Refrigerate for at least 2 hours. Remove from mold and dust sides with coarse hazelnuts.

For the optional flavored whipped cream garnish, whisk heavy cream in a bowl until it begins to thicken. Add the confectioners' sugar, orange liqueur, and vanilla and whisk to soft peaks. Place the cream in a piping bag fitted with a star tip. Pipe rosettes on top of the cake and top each rosette with a small strawberry.

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Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly coat 3 (7-inch) cake pans with non-stick vegetable spray. Line the bottoms with a circle of baking parchment.

In a large bowl, sift the cornstarch & potato starch flour, baking powder, and salt together. Repeat 3 times. In a small saucepan, bring the milk and butter to a boil. Remove from the heat and add the vanilla and lemon extracts.

In a mixing bowl beat the eggs and sugar until pale yellow, fluffy and doubled in volume. While still beating, drizzle in the hot milk mixture. Fold in the flour mixture.

Spread the batter in the prepared pans and bake for 15 minutes, or until golden, the center springs back when lightly pressed and a cake tester comes out clean. Set the pans on a rack to cool. Run the tip of a knife around the edges of the cakes to loosen them, and turn them out of the pans. Yield: 12 servings

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This has all the flavors of tiramisu in a delicious fork version!

In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Stir in coffee; let cool.

In large bowl, whisk egg yolks with 1/2 cup of the sugar; whisk in melted chocolate. Set aside. In separate bowl, beat egg whites until soft peaks form; beat in remaining sugar, 2 tbsp. at a time, until stiff peaks form. Stir one third of the egg whites into chocolate mixture; fold in remaining whites.

Spread on parchment or waxed paper-lined 17 x 11 inch rimmed baking sheet. Bake in center of 350 F. oven for 20 to 25 minutes or until crusty on top. let cool. (Cake and pan can be wrapped in plastic wrap and set aside for up to 1 day.)

Invert cake onto waxed paper lined tray; peel off paper. Trim rough edges to make 16 x 10 1/2 inch rectangle. Cut lengthwise in half; cut crosswise in half to form four layers.

CHOCOLATE GANACHE FILLING: In bowl over saucepan of hot not boiling water, melt chocolate with cream and coffee, whisking until smooth and glossy. Cover and refrigerate for about 3 hours or until chilled; beat until fluffy. (Ganache can be refrigerated in airtight container for up to 5 days.)

MASCARPONE FILLING: In bowl, beat together mascarpone cheese, cream and rum until stiff and airy.

BRUSHING LIQUID: Stir coffee with rum; brush about one-quarter over first cake layer. Spread with half of the mascarpone filling. Top with second cake layer; brush with a little more coffee mixture. Spread top with half of the ganache filling. Repeat with remaining cake, mascarpone filling and ganache to form four layers. (Torte can be prepared to this point, wrapped in plastic wrap and refrigerated for up to 24 hours.)

CHOCOLATE WRAP; Using waxed paper, cut out pattern 1/2 inch larger on all sides than top of cake. Using another piece of waxed paper, cut out four separate pieces to match ends and sides of cake, making them 1/2 inch taller than cake.

In bowl over saucepan of hot not boiling water, melt chocolate, stirring occasionally. Stir in corn syrup. Using spatula, spread about half of the chocolate mixture over pattern for top; place, waxed paper side up, on cake. Refrigerate for about 10 minutes of until set. Peel off paper. Repeat for ends and sides, letting chocolate extend at top. (Torte can be refrigerated in airtight container for up to 2 days.)

To serve, let torte stand at room temperature for 10 minutes or until chocolate is soft enough to slice without splintering. Makes 10 servings.

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(If you don't have these liqueurs on hand you can buy a nip of each from your local pub, OR whatever liqueurs you prefer OR use almond essence and orange essence.)

Cook the fruit and liqueurs on HIGH for five minutes in the microwave. (You can also use a round glass dish about eight inches wide and four inches deep -- 20x10cm -- and also cook the cake in it.)

Add the butter and spices. Tip this mixture into a large basin and stir in the rest of the ingredients.

Line the glass dish with baking paper, pour in the ingredients, cook on HIGH for 15 minutes, elevating the dish while cooking, for example by sitting it on a small upturned china dish.

Test with a skewer. (When the skewer comes out clean, the cake is cooked.)

Allow the cake to cool before removing from the container. You can simply remove the baking paper and the put the cake back in the dish it was cooked in, put the lid on and store in the fridge. How's that for simplicity!

If you can ignore the mouth-watering aroma, after a few days the taste improves as the flavours meld together.

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Beat the eggs whites until stiff, add sugar, yolks, spices, corn flour, arrowroot, and last of all the golden syrup. Bake at 170 C (350 F) for about 25 minutes. Press lightly with your finger. If the cake springs back, it's cooked.

Note: The mixed spice packet contains: (with the proportion in descending order): cinnamon, coriander, nutmeg, pimento, ginger, cassia and cloves.

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Beat butter and sugar, add yolks of eggs. Next add arrowroot, bicarbonate of soda and cream of tartar, egg whites, cinnamon and milk.

Bake at 150 C (325 F) in a ring tin about 20 minutes. Ice with whipped cream into which you have folded in melted dark chocolate.

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Crush cookies, not too finely. Melt chocolate with Amaretto. Beat the egg, and combine with butter, melted, then combine with chocolate mixture. Mix well.

Work mixture into a sausage shape, place on aluminium foil and roll up into lengths. Chill until it's firm. Dust with icing sugar and cut into slices. If there's any left over keep it in the fridge.

Note: the consistency of the mixture may vary depending on the brand of gluten-free biscuits used. If it seems too sloppy, try putting it in the fridge for a few hours before rolling into lengths.

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These are quick and easy to make.
200g (6 1/2oz) gluten-free rice cookies
400g (13oz) condensed skim milk
1 cup dessicated coconut
½ cup shredded coconut
1 cup mixed dried fruit 60g (2oz) glace cherries, chopped
2 tablespoons cocoa
1 tablespoon butter rum essence
extra dessicated coconut

Crush rice cookies in food processor. If you don't have one, put biscuits in a sturdy plastic bag, tie it up leaving as little air as possible inside, place bag on floor and use your heel to crush biscuits.

Mix all ingredients in a large bowl. The consistency may vary depending on the brand of biscuits used. If it seems too sloppy, refrigerate it for a few hours. Roll into small balls -- guests tend to look for a small ball to sample, then return for a larger one. Roll balls in dessicated coconut. Refrigerate. If you can manage to leave them alone, the taste improves when the flavours have melded for a day or two.

Variations: You may like to try them flavoured with walnuts and a tablespoon of strong black coffee, or almonds and almond essence.

The original recipe had no cherries, no fruit, less coconut and two tablespoons of rum.

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Bundaberg Rum is produced in Queensland. It's potent stuff. Easy to make, these sweet treats are a nice perk-me-up served with a late-night cup of coffee.

Melt chocolate and butter over hot water. Stir in condensed milk. Beat in rum and vanilla. Chill until firm enough to handle. Using a teaspoon, form balls and drop into cocoa. Store in refrigerator.

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Grate the rind, add sugar, dried apricot, juice and coconut. Blend. You need enough coconut to make firm balls which hold together. Form into small balls. You'll need to wet your fingers frequently to stop the balls from sticking.

Roll balls in extra coconut. Refrigerate.

Variation: Replace some of the orange juice with apricot brandy.

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This one's yummy. Are you worried about the sugar? Let's see . . . the recipe contains one cup of sugar, divided by about 24. That's just over a teaspoon of sugar in each piece. Lots of people have more sugar than that in a cup of coffee.

Line a 28 x 18cm (11 x 7 inch) tin or oven-proof dish with foil. Melt the chocolate gently on stove, or microwave on HIGH for two minutes. Stir out any remaining lumps.

Spread the chocolate over the foil, going up the sides of the tin an inch or so (otherwise the mixture sticks to the foil). Place it in fridge to set. Switch stove on to 175 C (350 F).

Beat the egss, and combine with the other ingredients. You may need to add extra shredded coconut if you use lots of ginger syrup. The more syrup used, the better it tastes. Spread mixture on to the chocolate. Bake in centre of oven for half an hour at 175 C (350 F). Turn oven off and leave slice there a further half hour.

When cool, cut into small pieces.

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These are easy to make, and if you don't have all the ingredients, don't worry -- you can simply vary the recipe to suit your cupboard, or your taste buds.

Mash the tofu and blend with oil and fruit juices. Add everything else except the coconut and mix well. If it's too dry, add more fruit juice. Roll into walnut-sized balls. Roll in dessicated coconut and refrigerate.

Variations: Other ingredients to try -- dried apricots, dried mango, dates, your favourite liqueur and glace cherries. Roll in grated chocolate, or refrigerate and dip in melted chocolate.

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Mix coconut and condensed milk. Divide mixture in half. Add chocolate chips to one half of mixture, and add dried apricots to the other half. Mix well.

Dollop teaspoonfuls on mixture on to a non-stick baking tray. Bake for 150 C (325 F) until slightly golden.

Variety: Dried mango works well instead of dried apricots.

Note: You may have to experiment with the cooking time: you can have them golden and crisp or only slightly golden and still chewy. Yum!

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Chop the nuts and dried fruit thoroughly, by hand or in food processor. Add the honey and fruit juice. (If it's a large juicy orange, don't use all the juice -- drink some.) Roll into balls the size of walnuts. Roll in sesame seeds (may be lightly toasted first). Refrigerate.

Variations: Add a dash of your favourite liqueur - be sure it is gluten free. Use your choice of other dried fruit.

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It's amazing how some baked sweetened condensed milk will improve mediocre muesli. This quantity is just right for a 43x28cm (17x11 inch) baking tray.

Beat egg. Mix all ingredients well. Place in spoonfuls on non-stick baking tray. Bake high in the oven at 150 C (325 F) for about 15 minutes until lightly golden brown. Beware: they burn easily if you forget and leave them in the oven too long.

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Mix all the base ingredients. Press into an 18cm (7 inch) square tin. Bake at 200 C (375 F) for 15 minutes.

For the topping, stir ½ can of condensed milk and golden syrup over low heat until it's caramelised. While it's still hot spread it over the base. Allow it to cool before cutting into bars.

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Blend all the ingredients in a food processor. Press into a dish and place in fridge while you make the strawberry topping.

Add the topping to the base and refrigerate.

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You can make this delicious cheesecake with just a hint of liqueur or lots, depending on individual taste.

Mix the crushed rice cookies and melted butter and press on to the base and sides of small dish. Refrigerate.

Dissolve the gelatine in hot water. Whip the cream and put aside. Blend the cream cheese and sugar until smooth. Add the condensed milk and liqueur and fold in the cream and gelatine.

Melt the chocolate in microwave, stir, and swirl into the mixture. Pour mixture on to the crust and refrigerate overnight.

Serve with cream or ice cream.

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Finely grind the cashews in a blender, add boiling water and blend until the mixture is smooth. Place in a container in freezer. Put chunks of melon into blender and blend until pureed. You'll need 3 cups of puree.

Put half a cup of puree in a small saucepan and sprinkle gelatin over it. Allow gelatin to soften for a few minutes, heat gently and briefly to dissolve the gelatin. Stir in honey. Allow mixture to cool. Add the lime juice to the puree which is still in the blender. While blending, pour in the cold cashew mixture. Blend for half a minute more.

Pour into a 1200ml (1 quart) mold which has been lightly oiled. Chill overnight.

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Soak mixed dried fruit in liqueur for at least an hour -- preferably overnight.

Break chocolate into small pieces and melt in microwave on HIGH for 1 minute 45 seconds, or in heat-proof bowl over simmering water.

Whip the cream -- not too much, you don't want to make butter. Stir in condensed milk and melted chocolate. Add mixed fruit, glace cherries, nuts and mixed spice. Stir thoroughly. Freeze in a two-litre container.

Now for the hardest part: be patient. You'll need to wait at least eight hours before it's ready to enjoy.

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Beat the egg whites until stiff. While still beating, gradually add the castor sugar.

In a second bowl, beat the cream until it thickens but is still a little soft. Add instant coffee and coffee liqueur and gently fold into beaten egg whites.

Freeze. It does not have to be beaten again.

Variations: Instead of coffee and coffee liqueur, use 1 to 2 teaspoons of orange essence and 2 mandarins blended in food processor OR chopped pecans and liqueur OR liquid toffee.

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Delightful to eat, Apricot Mousse is also wonderfully easy to make and low in fat. You may have to adjust the amount of sugar depending on the brand of yoghurt used -- some are much sweeter than others. The only disadvantage is that you have to wait for four hours until it's ready to eat.

Add the gelatine slowly to the hot water, stirring quickly until it's all dissolved.

Blend apricots and their syrup for two minutes. Add all the other ingredients and blend briefly. Taste. If desired, add more castor sugar. Blend for two or three minutes. By then it should be nice and frothy.

Pour into the most attractive glasses you own and chill.

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You can use frozen mango pulp for this recipe, if you can get it.

Puree the mango flesh in a blender -- enough to produce two cups. Sprinkle gelatin on juice, place over hot water to dissolve. Fold the dissolved gelatin and orange juice through the puree.

Whip the cream until it forms soft peaks and fold it gently through the mixture. Pour into attractive glasses. Decorate with whipped cream and chocolate curls (made by grating chocolate which has been kept in a refrigerator). Refrigerate.

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You can eat this either as a dessert or with a salad. If you're making it for a crowd, make plenty. People will come back for more. Warning: make sure that the marshmallows you use are gluten-free. They often aren't. You can use fresh or canned pineapple and manadrin pieces.

Combine everything in a bowl and chill overnight.

Alternative: Add 1 large bottle of drained maraschino cherries. Besides adding another flavour to the recipe, they also make it a very festive pink colour.

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Halve the pawpaw, scoop out the seeds, pile in the fruit, drizzle with orange juice, scatter with chopped nuts and serve with yoghurt, whipped cream or ice cream.

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Great for children's parties -- easy to make and colourful. If these fruit aren't available, try tinned mandarins, tinned cherries, pineapple or whatever takes your fancy.

Peel and mash the fruit separately. Placed the mashed kiwifruit in four glasses, being careful to avoid getting it on the sides of the glasses. Follow with a layer of mashed banana and a layer of mashed peach.

Dissolve the jelly crystals and pour over the fruit. Refrigerate. Serve with a dob of whipped cream, topped with a glace cherry.

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A low-fat dessert -- so you won't feel bad about eating the wicked fudge which follows.

In a saucepan, bring milk and rice to the boil and then simmer until rice is cooked -- about 15 minutes. Stir occasionally. Stir in yogurt and apricots, heat gently.

Sprinkle a little nutmeg on top and serve.

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Slowly heat the sugar, butter and condensed milk until it's smooth and well blended. Add the dried apricots and crushed biscuits. Mix well and spread in a sponge roll tin.
Refrigerate.

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Place cornflakes, dried fruit, citrus rind, nuts and brown sugar in a blender. Process until well chopped. Add brandy and rice syrup and process again until the mixture forms a ball. Form into small balls and roll in ground hazelnuts. Refrigerate for a few hours before serving. Next time you might think about trying dried apricots and chocolate bits . . . or perhaps glace cherries and chocolate . . .

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Method: Beat the egg with three-quarters to one cup of milk. Mix with as little handling as possible. Mix the dough to a stiff consistency and roll or pat out on a floured surface, to a thickness of about half to three-quarters of an inch. Bake at 450 Fahrenheit (230 C) for 10 minutes.

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Basic Cake takes many forms. Here it becomes a Caramelized Pear Torte.

Preheat oven to 325º. Generously grease 8 x 4-inch nonstick loaf pan or two 8-inch nonstick round cake pans. Line cake pans with waxed paper or parchment paper. Set aside.

Using an electric mixer and a large mixer bowl, cream together the butter and sugar on medium speed until light and fluffy. Mix in the eggs on low speed until blended. Add the grated lemon peel.

In a medium bowl, sift together the flours, xanthan gum, baking powder, baking soda, and salt. In another medium bowl, combine the buttermilk and vanilla. On low speed, beat the dry ingredients into the butter mixture, alternating with the buttermilk beginning and ending with the dry ingredients. Mix just until combined. Spoon the batter into the prepared pan and smooth the top.

Bake the loaf pan for about 50 minutes, cake pans for 25-30 minutes or until top is golden brown and tester inserted into center comes out clean. Cool cake in pan(s) for 5 minutes, then remove from pan(s) and cool on rack. Serves 10.

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Preheat oven to 350º. Generously grease 9 x 9-inch round or square nonstick pan or 11 x 7-inch nonstick pan. Set aside.

Place all ingredients, except hot water or coffee, in large bowl and blend with electric mixer. Add hot water or coffee and mix until thoroughly blended. Pour into prepared pan and bake for 30-35 minutes or until toothpick placed in center of cake comes out clean. Serves 12.

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Great with any meal, or slice horizontally for flavorful sandwiches.

Bread: Combine warm water, sugar (or honey), eggs (or tofu--see Focaccia without Eggs below), oil, and vinegar in medium mixer bowl. Beat dough with mixer (using regular beaters, not dough hooks) until very, very smooth. Add yeast, flours, gelatin powder, xanthan gum, rosemary, onion powder, and salt. Beat for 2 minutes. The dough will be soft and sticky-like thick cake batter.

Transfer dough to 11 x 7-inch nonstick pan, 8-inch round nonstick pan, or 15 x 10-inch nonstick pan sprayed with cooking spray. Cover with aluminum foil and let rise in warm place for 30 minutes or until desired height.

Topping: Preheat oven to 400 . Sprinkle bread with Italian seasoning, salt, and oil (or to taste). Bake for 15 minutes or until golden brown. You may drizzle additional olive oil on baked Focaccia. (A sprinkle of Parmesan cheese is optional.) Makes 8-inch or 11 x 7-inch or 15 x 10-inch loaf. Serves 6.

*Focaccia without Eggs: Omit eggs. Use 1/2 cup soft silken tofu.

Calories 215; Fat 8g; Protein 4g; Carbohydrates 32g; Cholesterol 20mg; Sodium 390mg; Fiber 3g

Eggs add additional 42mg cholesterol per serving.

Herb Focaccia: Combine 1/2 teaspoon dried rosemary, 1/2 teaspoon dried sage, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, and 2 tablespoons Parmesan cheese (cow, rice, soy).

Sun-Dried Tomato & Olive Focaccia: Sauté 1/4 cup chopped sun-dried tomatoes, 1/4 cup sliced black olives, and 1/4 cup chopped onion in 1 teaspoon oil.

Pesto Focaccia: Purée the following in food processor just until smooth, leaving a bit of texture: 1 cup fresh basil leaves, 1 garlic clove, 1/2 cup pine nuts. With motor running, slowly add 1/4 cup olive oil through feed tube. Add 1/4 cup Parmesan cheese (cow, rice, soy) and dash of freshly ground black pepper.

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Preheat oven to 350 . In large mixing bowl, use electric mixer to beat butter (or margarine), sugars, and vanilla extract together until smooth. Beat in egg. In separate bowl, whisk together flours, soda, xanthan gum, and salt. Beat into egg mixture on low speed until incorporated. Dough will be somewhat stiff.

Stir in chocolate chips. Drop by tablespoons (or use a small spring-action ice cream scoop for evenly sized cookies) onto nonstick cookie sheet lined with parchment paper or nonstick liners--or sprayed with cooking spray.

Bake for 10-12 minutes or until cookies are lightly puffed and slightly browned. Cool on rack. Store in airtight container. Makes 24.

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Boil sugar, syrup and water until it forms a hard ball in cold water. Pour over stiffly beaten egg whites a little at a time, beating constantly. Add vanilla. Beat it until it forms peaks. It will appear glossy. Quickly add nuts and drop by teaspoonful onto waxed paper or buttered platter. Candies have to be dropped fast to get nice smooth pieces.

Variations: May add almond or mint flavoring; can add food coloring.

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Melt margarine in a 9 x 12-inch pan in a 350 degree oven. Remove pan from oven. Mix dry ingredients well.
Add honey or syrup, vanilla and eggs to the dry ingredients. Mix well but do not over-mix. Add melted margarine and blend well.
Pour batter into a well-greased pan. Place pan on top shelf of oven and bake at 375 degrees for 35 to 40 minutes. Let brownies cool.
Frost if desired, then cut and refrigerate. After 24 hours in the refrigerator, the moisture spreads evenly throughout the brownie.

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Combine and press into pie pan. Bake at 400 degrees for 8 minutes. Makes 1 large crust or 2 small 8-inch crusts.

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Sprinkle gelatin into cold water in a small bowl; let stand one minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Combine sugar and cocoa in small chilled bowl; add chilled whip and vanilla. Beat 30 seconds on low speed or until smooth; beat 1 minute on medium speed or until stiff peaks form. Gradually add gelatin mixture; beat until blended. Pour into cooled chocolate crumb crust. Spread with topping, if desired. Chill for 2 hours. Serve.

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Combine light corn syrup, softened butter and Peppermint extract. Add sugar, about 1 cup at a time, stirring until well combined. Stir desired food coloring into mixture. Shape candy mixture into 1-inch balls. Place the balls 2-inches apart on a baking sheet lined with waxed paper. Gently flatten each ball with the tines of a fork. Let candy stand at room temperature about 3 hours or until dry. Store tightly covered in the refrigerator. Makes about 56 pieces.

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Beat the egg yolks until light and lemon-colored. Gradually add 1/2 cup sugar, a small amount at a time; continue beating for approximately 10 minutes. Add the grated almonds, lemon juice, lemon rind and the mashed potatoes. Beat until well blended. In a separate bowl, beat the egg whites until stiff; gradually add the remaining 1/2 cup of sugar; continue beating until the egg whites are stiff but not dry. Fold the stiffly beaten egg whites into the yolk mixture. Grease well and dust with potato starch a 10-inch tube pan. Pour the batter into the pan. Bake at 325 degrees for 45 to 60 minutes. Check with a pick for doneness. Serves 10.

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Beat the eggs and sugar at high speed for 3 minutes. Add the potato starch, lemon rind, salt and corn oil. Mix just until well blended.

Drop the dough by the teaspoonful onto lightly oiled cookie sheets. Combine the cinnamon sugar with the grated lemon rind in a small dish. Lightly sprinkle the cookies with the lemon sugar mixture.

Preheat oven to 350 degrees and bake until the edges are golden brown, about 8 to 12 minutes. Remove from the baking sheets and place on wire racks to cool. Makes about 48 cookies.

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With an electric mixer mix "B:" & "C:" together. Then add "A:" and mix. Beat on high for 4 minutes. Sprinkle the counter top with rice flour, pour the batter onto the counter top, sprinkle with rice flour, and roll into a 13" X 13" square. Spread softened margarine over the top of the rolled batter. Sprinkle on sugar and cinnamon to your liking. Roll up the batter carefully. Cut 1 ½" long slices. Place them into the pan. Let rise in a warm place until doubled OR cover pan with plastic wrap and place in the refrigerator until the next morning. LETTING THESE ROLLS RISE IS VERY IMPORTANT.

Preheat the oven 375 degrees. If rolls are refrigerated, let them come to a warmer temperature before preheating the oven. Brush the rolls with melted butter or margarine. Bake 20 minutes and test with a cake tester. The tester must come out clean. Cook longer if needed. While cooking, if the rolls begin to brown too quickly, cover with foil.

Glaze - mix together: ¾ cup of powdered sugar, 1 ½ tablespoons milk, 2 drops of vanilla extract (Adjust the ingredients to your liking - more milk, less milk, etc., but thicker is usually better).

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