Mango Baked Cheesecake with toasted Almonds Glazed with Apricot Jam
When I was a little girl, ever holidays my family would go an visit my Nana’s .
On arrival my Nana would have a Fresh Baked Cheesecake really for all of us to eat .
Since then I Love baked Cheesecake !!
When it’s my Birthday I always eat cheesecake for breakfast …
Now This Mango Baked Cheesecake with Mango on top & Mango in the filling with a sprinkle with toasted Almonds, Glazed with Apricot jam Taste divine !!!
This Picture is my older Daughter’s Birthday cake the last pieces , she would like My Baked Cheesecake all the Time now.
I wish to dedicated This Mango Baked Cheesecake to my Nana Irene .. Love You Soo Much Nana .
3pktsx 250g  Cream cheese
250g light sour cream
6 eggs
1 tin x  mango slice
1 lemon zest & juice
1 teaspoon ginger, grated ( out of a jar)
1 cup castor sugar
1 pkt x 250g ginger nut biscuits
1 teaspoon ginger powder
100g butter ,melted
1/4 cup Almond flakes
about 2 tblsp Apricot jam
Method :

• Line base of 20cm round springform cake tin . Spray the tin with vegetable oil.
  Place food processor, process for 30 seconds or until finely crushed, add the melted butter & ginger powder & process until well combines . Spoon into prepared tin, press firmly over base and sides. Refrigerate 20 minutes or until firm.
• To Make The Filling: Preheat oven to moderate 180*C / 360*F. Using food Processor, process cream cheese until smooth. Add sugar, lemon zest & juice , 2 mango slices beat until smooth.
  Add eggs, one at a time, beating well each addition.
  Add sour cream & beat until well combine.
• Pour mixture into prepare tin,bake 45 mins or until cheesecake is just firm to touch.
  Remove from oven. Add the warm jam , using an pastry brush.
  Note: Half way through the cooking about  30 mins or just just firm add the rest of the mango slices on top of the cheesecake & then  almond flakes ( if place the mango an it sink not ready at all to put the mango on.)  EnJoy !!

Date & Walnut Cookies with Cinnamon sugar
This is a old Classic but a good flavorsome combination.
So easy to make & nice to eat a classic biscuit of Date & Walnut cookies.
Think the kids will not eat the dates, I always cut the biscuits mixture in half & add the dates to one biscuits mixture & other cookies mixture walnut & cinnamon cookies for the kids .
180g margarine
1/2 cup brown sugar
1 egg
11/2 cups self-raising flour
1/2 cup finely chopped dates
1/2 cup finely chopped walnuts
cinnamon sugar
Makes 20 biscuits
Method :

• Beat butter & sugar in small bowl with electric mixer until light & fluffy
• Add egg,beat until combined.
  Add sifted flour, mix well.
• Fold in walnuts & dates.
• Roll mixture into balls . Rolled the balls in cinnamon sugar
• Place the balls about 5cm apart, on lightly greased oven trays.
• Cooked slow oven 160*C / 325*F for about 12mins or until lightly browned. cool on cool tray

• Cut an 8 – 8 inch baking pan with cooking spray
• Melt the margarine ,peanut butter & honey in a large pot over low heat .
  Add the marshmallows & stir until completely melted.
  Remove the pan from the heat.
• Add the cereal & fried noodles & nuts and stir until the cereal is well coated with marshmallow. Press the mixture into the baking dish & let cool befor cutting into squares.
  Deceively Delicous By Jessica Seinfeld These is great & healthy cook book one of my favorites ! this my spin of her recipe.

• Cut an 8 – 8 inch baking pan with cooking spray
• Melt the margarine in a large pot over low heat .
  Add the marshmallows & stir until completely melted.
  Remove the pan from the heat.
• Add the rice cereal & flax-seed or sesame seeds, and stir until the rice bubbles is well coated with marshmallow. Press the mixture into the baking dish , sprinkle the 100’s & 1ooo’s on top & let cool befor cutting into squares.
  Deceively Delicous By Jessica Seinfeld These is great & healthy cook book one of my favorites ! this my spin of her recipe

METHOD:

• Add in the food processor pumpkin, carrots, shallots & fresh herbs & blend add to  a large Mixing Bowl , eggs, milk , vegetable oil .Whisk together all these ingredients. On top of  the  wet ingredients mixture sifted the flour  add the seeds & paprika ,  please don’t over mix. Just fold in the flour using a s Silicone Spatula until mixture is wet .If you think the mixture to dry: hard to fold the flour in then add 1/4 cup of milk in & fold the milk in.

• Pour into a grease loaf  tin Sprinkle with same pumpkin  seeds or muffin 12 cup Bake in moderate 180*C ( 350*F) oven for 1 1/4 hrs .Stand 5 mins before turning  onto wire rack to cool Enjoy!
  TIP: Storage time 3 days Guaranteed the loaf will be eaten be then.

These Easy Marshmallow  Crisp Treats, are really treats for those lunch boxes or after school & great for  kids birthday party’s.The Marshmallow Crisp Treats taste great & crunchy & healthy too take about  5 mins to make no putting on the hot oven, 2 easy steps for Easy Marshmallow Crisp Treats are made !!!

• Cat an 8 – 8 inch baking pan with cooking spray
• Melt the margarine in a large pot over low heat .
  Add the marshmallows & stir until completely melted.
  Remove the pan from the heat.
• Add the rice cereal & flax-seed or sesame seeds, and stir until the rice bubbles is well coated with marshmallow. Press the mixture into the baking dish , sprinkle the 100’s  & 1ooo’s on top & let cool befor cutting into squares.
  Deceively Delicous By Jessica Seinfeld These is great  & healthy cook book one of my favorites !

• Preheat oven to moderate 180*C   /  360*F .Spray  with canola a deep 20 cm round tin Cake stand
• Place butter , essence, sugar & egg in food processor bowl .
  Using pulse action ,process for 1 minute or until mixture is light & creamy Add apples, & cardamom to bowl .
• Process for  15 seconds ,add the juice & flour process 20 seconds or until apple are finely chopped & mixture is thick & almost smooth.
• Spoon half the cake mixture into the prepare tin, sprinkle the sultanas on top of the cake, add the nut mixture on topped of the sultanas . Add rest of cake mixture sprinkle nut mixture on to cake then bake.
  Combine  walnuts & brown sugar & cinnamon in a small bowl.
• Great cake tins for novelty cake pan

• Line a tray with baking paper.Combine coconut,oats,seeds & nuts,then spread on an oven tray.
  Put under a hot grill & toast for 5mins until golden,stirring often.
  Remove nut mixture to a bowl & mix in dried fruit.
  
• Put butter, Honey, golden syrup & sugar in a heavy-base pan over a medium heat. Cook , stirring constantly, for 8 mins until bubbles slow & caramel forms a soft ball when dropped in a cup of cold water.
  Stir caramel into muesli mixture.
  
• Working quickly, press combine mixture into prepare tray Slice tray
  Lay a sheet of baking paper on top & press firmly with a flat tray to compress slice. Allow to cool then cut into pieces with an oil knife.Store muesli bar in an airtight container & eat within 7 days
  

• Beat margarine & sugar in small bowl with electric mixer until light & fluffy
• Add egg,beat until combined.Add coconut,honey & sifted flour, mix well.
• Fold in Chocolate chips.
• Roll mixture into balls , toss in extra coconut .
• Place the balls about 5cm apart, on lightly greased oven trays.
• Cooked slow oven 160*C / 325*F for about 12mins or until lightly browned. cool on cool tray.
• Martha Stewart Living : Martha’s Favorite Cookies,
• Rachael Ray Yumo Measuring Bowls Set of 4
• Fred Hot Heads Insulating Mitt, Dog

• Per heat oven 150*C / 300 *F And grease the Baking trays
• Cream butter & sugar & beat in the egg. Thoroughly Fold in the flour & rice bubbles.
• Fold in  caramel jersey. Shape into balls & flatten onto baking tray Tips : Can roll the biscuits in rice bubbles. Oxo Good Grips Cookie Scoop
• Wilton Excelle Elite 3-Tier Cooling Rack