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Peanut Butter Crinkles

*This is a melt-in-the-mouth shortbread textured biscuit (cookie), it is delicious!* 125g (4oz) butter 1/2 teaspoon vanilla 1/2 teaspoon grated lemon rind 1/3 cup sugar 1/3 cup brown sugar, lightly packed 1/3 cup smooth peanut butter 1 1/4 cups plain flour 1 teaspoon bi-carbonate soda (baking soda) pinch salt Preheat oven to 190ºC (375ºF).  Cream butter, vanilla, lemon rind, sugars and peanut butter.  With a wooden spoon work in sifted flour, soda and salt, making a stiff dough.  Roll heaped teaspoonfuls into small balls with floured hands and place on greased oen trays.  Press biscuits down lightly with a fork, first crosswise and then lengthwise, for a crinkled effect.  Bake in oven 15 minutes.  Cool biscuits on oven trays. ~ The Big Book of Beautiful Biscuits - by the Australian Women's Weekly (?1986)
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Tuna Mornay Bake

Even though this recipe might seem a little complicated at first, after making it a few times, it becomes very simple (and once you master it, it doesn't need strict measuring - I never measure anymore!)... This recipe is a BIG favourite with everyone I know, and is even enjoyed by some people who usually don't like fishy flavours! 200g (7oz) penne or other pasta 30g (1oz) butter 1 large can flaked tuna in brine 2 heaped tablespoons flour 1 - 1 1/2 cups milk 1/2 cup shredded cheese 1/4 cup bread crumbs 3/4 cup shredded processed cheese Cook pasta in water until al dente. Preheat oven to 180ºC (350ºF). Meanwhile,  partially open can of tuna, and drain the brine into a measuring jug.  *Do not discard* When tuna has finished draining (well-drained), add milk to the brine in the measuring jug to make up to 2 cups. Melt butter in medium saucepan.  When it is melted, take the pan off the heat   and add flour and stir.  Add brine-milk to pan and ret...
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Chocolate Fudge Brownies

* These are very rich and delicious brownies; they don't need frosting because of their richness!  When I made these, they were so popular that one of Dan's work colleagues paid me to make them for him! * 150g (5.3oz) butter, chopped 300g (10.6oz) dark eating chocolate, chopped 1 1/2 cups firmly packed brown sugar 3 eggs, beaten lightly 2 teaspoons vanilla essence 3/4 cup flour 3/4 cup dark choc bits/choc chips 1/2 cup sour cream Preheat oven to 185ºC (365ºF).  Line a rectangular pan 19cm x 29cm (7"x11") with baking paper. Melt butter and chocolate in a medium saucepan; stir over low heat, without boiling, until mixture is smooth.  Cool until just warm. Stir in sugar, egg and essence, then sifted flour, choc bits and sour cream.  Spread mixture into prepared pan. Bake in moderate oven about 40 minutes.  Cover pan with foil; bake another 20 minutes.  Stand brownie in pan until it reaches room temperature. Options :  - add 3/4 cup ...
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