Rachelicious

From Homegrown2:
4 eggs
3/4 cup sugar
2 tsp vanilla essence
1/4 cup liquer (25-30% alcohol)
500 ml cream

Beat egg yolks, sugar, vanilla and liquer with a beater until thick and pale. In a seperate bowl whisk the egg whites until frothy peaks form. Beat the cream in a third bowl.
Fold cream mixture into yolk mixture, then egg white mixture. Pour into plastic container and freeze overnight.
I used midori for my liquer but next time it will have to be Baileys with chocolate chunks and a few good nouts!

2 cups coconut
1 cup self raising flour
1 cup sugar
100 grams butter
1 egg.

Cream butter and sugar. Add rest of ingredients. Put tspn lots onto gresed tray and flatten. Bake at 175 degrees until brown (about 12 minutes).

1 Tbspn golden syrup
2 Tbspn milk
1 tspn baking soda
125 grams butter
1/2 cup sugar
1 1/2 cups flour
3/4 cup choc chips

Melt milk and golden syrup. When melted add baking soda. Stir. Cool. Cream butter and sugar. Add melted mixture. Add flour and choc bits. Flatten on a greased tray. 180 dgrees for 10-15 minutes.

250 grams grated carrot
1/2 cup oil
1 cup brown sugar
3 eggs
1 1/2 cups flour
1 1/2 tspn baking powder
1 tspn baking soda
2 tspn cinnamon
3/4 cup walnuts

Mix oil, sugar and eggs. Add flour, baking soda, baking powder, cinnamon and salt. Add walnuts and carrots. Bake at 170 degrees for 45 minutes.
When cool ice with
125 grams cream cheese
rounded tspn butter
2 cups icing sugar
2 tspn icing sugar.

285 grams flour
225 grams butter
85 grams icing sugar

Knead all together. Cut out shapes and bake for 15-18 minutes at 190 degrees.

125 grams butter
1 tspn baking powder
1 dessertspoon cocoa
75 grams brown sugar
125 grams flour
50 grams coconut

Melt butter and add all ingredients together. Bake for 20 minutes at 200 degrees. When cold ice with chocolate icing and sprinkle with coconut or sprinkles.
This tastes good when dried fruit, sultanas or even choc chips are added.

1 kg ripe guavas
750 mls water
sugar
juice of 1 lemon/lime

Wash and chop guavas in half, then put into the pot with the water. Coverand simmer gently for 40 mins. Leave to coll slightly then strain through a jelly bag or muslin cloth. DON'T SQUEEZE!!! Measure guava juice. For every 1 cup of juice add 1 cup of sugar. Boil until all sugar is dissolved then add the lemon or lime juice. Test after 20 mins. Pour into sterlised bottles. DELICIOUS!!

75g melted butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 cup flour
1/2 tspn baking soda
1/2 cup choc chips

Mix together butter, sugars and egg. Add other ingredients and put into teaspoons onto a lined tray. 8-10 minutes at 180 degrees.
These biscuits are a recipe of Jo Seagers. They spread well and are quite thin, crunchy and delicious!

This is a nice refreshing savoury conserve to eat with cheese.
Does not keep for more than a few days!

1 packet lime jelly crystals
1 cup vinegar (I use white)
1 cup boiling water
1 large cucumber chopped into little pieces
1 finely chopped medium onion
handful fresh mint

Mix jelly crystals, water and vinegar together. When cool(before mix sets) add the rest of the ingredients until firm. YUM!!!

Found this really delicious recipe...
175 grams butter
3/4 cup honey
1/4 cup sugar
5 dried figs
70g slivered almonds
1 1/2 cups flour
1 tsp baking powder

Cream butter, sugar and honey till pale. Add chopped figs and almonds to the mix. Add dry ingredients. Mix. Shape in Tbspns into approx 8cm circles. 180 degrees celcius for 8-10 mins.

1 cup Scotch whisky (cheap is fine)
1 tin evaporated milk
1 tin condensed milk
1 cup hot water with 1-2 tablespoons of coffee (cool before adding)
Add all the ingredients to a well-sealed container and store in the fridge. Shake the container daily. Try to not devour the drink before it is seven days old! Yes, it can be drunk earlier, but tastes much better after a week.

15-20 lemons
2 x 750 ml bottles vodka (cheap with high alcohol percent)
4-6 cups water
2-4 cups sugar
Wash and dry the lemons. Remove the yellow peel only with a peeler or fine grater. Avoid the bitter white pith. Place peels in a 2-3 litre glass jar and add vodka almost to the top. seal. Leave to steep in a cool dark place until the peels loose all of their colour(2-3 months).
Place water and sugar in a pot. Stir and simmer gently until it turns clear. Cool, then pour into the jar with the lemons. Put the jars back in the cupboard for at least 2 weeks. Strain and pour the liquid into another container, discarding the peels. Stir with a wooden spoon. Bottle and seal. Drink after 1 more week.

6.3 kg tomatoes
pepper to taste
1 Tbspn salt (not iodised)
Fresh parsley to taste
8 Tbspn flour
1 cup sugar
7 medium onions
7 cloves or 1 tspn ground cloves
Fresh sage to taste
4-8 Tbspn butter (I use all 8)
Boil tomatoes, sugar, pepper, onions, salt, cloves, parsley and sage for 1 hour. Blend. Mix flour and butter into a smooth paste and add to soup mixture. Mix well. Serve or freeze.

Prick the skins of 750 grams fresh cherries with a fine skewer or toothpick.
Heat 1 1/2 cups sugar with 100 mls water & 100mls brandy.
Stir until all sugar is dissolved.
Add the cherries and 1 vanilla bean. Heat until boiling (at least 85 degrees)
Place cherries, syrup & 200mls brandy into a clean warm jar. Seal and invert for 2 minutes.
Store in a cool dry place for 6 weeks. Turn every couple of days for 2 weeks.
Serve the fruit in it's own liquer.

2 kg plums (halved and stoned)
1 1/2 cups water
7 cups sugar
Put plums and water into pan. Boil until soft and pulpy. Add sugar. Stir until dissolved. Boil briskly for 15 minutes. Put into sterilised jars.

Mix together in a pot:
1 1/4 cups cider vinegar
1 3/4 cups sugar
1/2 cup sultanas
2 cloves minced garlic
2 Tbsp chopped crystallised ginger
1 cinnamon stick
1 1/2 tsp salt
1/8 tsp cayenne pepper
Bring to the boil. Reduce heat and simmer 1 1/2 hours or until thick. Stir often.
Quarter 1 kg of plums, remove seeds.
Cube 1 kg of paw paw.
Add paw paw and plums to syrup mixture for 30 minutes. Stir. remove cinnamon stick. pour into sterilised jars. cover with two layers of grease proof paper. keep for a few days before using.
NOTE: can use papaya instead of paw paw.