2 Tablespoons butter or margarine

1/2 cup sugar

1 egg

1 Tablespoon milk

3 Tablespoons pancake syrup or maple syrup

2 sachets Quaker's cinnamon and spice oatmeal

1/2 cup raisins

1 cup flour

1 teaspoon baking soda

Cream butter and sugar until sugar is mostly dissolved and a creamy consistency. Blend in egg, milk and syrup. Mix in with wooden spoon baking soda oatmeal raisins and flour until thoroughly combined.

Grease a biscuit tray and place heaped teaspoon drops of mixture on tray, not to close together as the mix spread to twice the diameter. Bake in the middle of the oven at 300F (150C) for 15 minutes or until golden brown. Cookies will be a little soft until they cool.

Place on cooling rack or paper towel until cool and store.

Make approx. 30 cookies.

2 punnets strawberries

1 pkt strawberry jelly crystals

2 T sugar

1/2 cup sour cream

1 1/2 cups cream

Fresh mint leaves

1 cup water

1 T Grand Marnier Liquor (optional)

Place one punnet of strawberries in blender and lightly puree leaving lumpy. Dissolve jelly crystals in 1/2 cup boiling water. Allow to cool. Pour jelly mix over strawberry puree and chill until set.

Place second punnet of strawberries into a bowl and cover with sugar with 1 T water (or optional liquor) refrigerate.

Take set puree jelly and cream, place in blender. Whiz it up for 5 seconds only. Mixture should resemble small creamy bubbles. Place mixture into parfait glasses or cocktail glasses, (Champagne flutes are great also). Only half fill glasses.

Take refrigerated strawberries and gently stir in sour cream. Place mixture in parfait glasses on top of jelly mixture. Top with whipped cream and mint leaves, then serve.

NOTE: Steps 1 and 2 may be done one day in advance. If you use the liquor over night marinating is advantageous for maximum flavor.

2 cans of dark cherries

1/4 cup sugar

1/2 cup cherry brandy

1 cinnamon stick cracked but not broken

1/2 cup water

Put it into a pot and simmer until liquid is reduced by half

Mix up 3 teaspoons arrowroot powder in a little water and blend into cherry mix

Stir until it thickens to a slightly syrupy consistency

Then place in a sweet shortcrust pastry lined pie dish

Cover with latticed pastry

Bake for 20 minutes in a moderate oven

Allow to cool then sprinkle with icing sugar

1 cup whipping cream

1 cup light sour cream

1 cup fresh strawberries

1/4 cup brandy

sugar or sweetener to taste

Partially freeze creams

Place all ingredients into blender

Blend until thick and creamy

3 eggs, separated

1/2 cup castor sugar

9 1/2 oz butter

1 cup milk

2 teaspoons grated lemon rind

1/3 cup lemon juice

1/2 cup self-raising flour

1/2 cup caster sugar, extra

Beat egg yolks and sugar in a small bowl with electric mixer until thick and creamy;

Transfer to large bowl.

Stir in butter, milk, rind, juice and sifted flour.

Beat egg whites in a small bowl with electric mixer until soft peaks form,

Add extra sugar gradually,

Beat until dissolved between additions.

Fold into lemon mixture in two batches.

Pour into lightly greased oven dish (6 cup capacity) or six individual dishes ( 1 cup capacity).

Place in baking dish with enough water to come halfway up the side of dish.

Bake in moderate oven about 50 minutes (about 30 minutes for individual dishes) or

until pudding is set.

1 1/2 cups plain flour

3 teaspoons icing sugar

4 1/2 oz butter

1 egg yolk lightly beaten

2 tablespoons water

1/2 cup cornflour

1 cup castor sugar

1 cup lemon juice

1 cup water

3 teaspoons grated lemon rind

3 egg yolks

2 oz unsalted butter

4 egg whites

1/2 cup castor sugar

Lightly grease a 9" flan tin.

Sift flour and icing sugar into a bowl, rub in butter.

Add yolk and enough water to make ingredients cling together.

Press dough into ball.

Knead gently on lightly floured surface until smooth;

Cover and refrigerate for 30minutes.

Roll dough on lightly floured surface large enough to line prepared tin;

Trim the edges.

Place tin on oven tray,

Line pastry with paper,

Fill with rice (this is to stop pastry from raising in the oven).

Bake in moderately hot oven for 10 minutes or until pastry is lightly browned;

Cool to room temperature.

Spread filling into pastry case and top with meringue.

Bake in moderate oven about 5 minutes or until peaks of meringue are golden brown.

Stand 5 minutes before serving.

Combine cornflour and sugar in a pan,

Gradually stir in juice, water, and stir until smooth.

Stir over heat until mixture boils and thickens (mixture should be very thick).

Reduce heat, simmer, stirring 30 seconds.

Remove from heat,

Quickly stir in rind, yolks and butter,

Stir until butter is melted;

Cover and cool to room temperature.

Beat egg whites in small bowl with electric mixer until soft peaks form,

Gradually add sugar,

Beat until dissolved between additions.

You can replace lemon with oranges, limes, grapefruit, mandarins or any other citrus fruit. Mandarins need to be pureed for this recipe. It is also nice to blend a variety of citrus fruits into one pie. Such combinations as Lemon and Lime, Lemon and orange, Grapefruit and orange,

lime and orange, Mango and orange etc., are very enjoyable.

Another very pleasant flavour is orange and brandy. All you do is replace water, 1/2 cup water and 1/2 cup brandy.

Put in as much juice as you feel would be nice, keeping the fluid level to 2 cups. You can use all juice or liquor and no water. The preference depends on your taste buds.