With a

dash of love

A cookbook made by Candice Frank

 Contents
Fudge bars..................................................1
Oreo balls...................................................2
Peanut butter cookies...............................3-4
Jam squares.............................................5-6
Malva pudding..........................................7-8
Homemade Cinnabon buns......................9-12
Cheesecake...............................................13
Peppermint tart.........................................14
Pizza base............................................15-16
Pizza pop-itz........................................17-19
Flapjacks............................................ 20-21
 Notes
• When measuring butter for a recipe, it can be roughly
estimated using the measurement lines found on the butter
wrapping.

• Castor sugar/icing sugar can be made by grinding sugar in

a coffee grinder or a blender until a smooth consistency is
achieved.
 Fudge Bars
Ingredients

• 1 pack of biscuits (225g)

• 100g butter
• 2 Tablespoon golden syrup
• 2 Tablespoon sugar
• 1 Tin condensed milk
• 2 slabs of chocolate

Directions

1. Crush biscuits of your choice.

2. Melt all ingredients in a saucepan (except biscuits) and bring to
boil for 5 mins, while continuously stirring.
3. Add biscuits to mixture and put in a square tin lined with baking
paper or foil.
4. When cool, cover with melted chocolate and leave to set.

1.
 Oreo Balls
Ingredients

• 1 box Oreo cookies

• 1 cream cheese, softened
• 1-2 chocolate slabs

Directions

1. Crush Oreo cookies into fine crumbs.

2. Mix Oreo’s and cream cheese together.
3. Roll mixture into small balls.
4. Refrigerate for an hour until slightly hardened.
5. Dip balls into melted chocolate until coated and sprinkle with
cookie crumbs if desired.
6. Refrigerate until chocolate hardens.

2.
Peanut Butter Cookies
Ingredients

• 1 ½ cups peanut butter (350g)

• 1 cup sugar (200g)
• ½ cup butter (115g)
• 1 large egg
• 1 ½ cups flour (180g)
• 1 teaspoon baking powder
• ½ teaspoon vanilla essence
• 3 tablespoon fresh cream

Directions

1. Preheat the oven to 180°C.

2. Cream peanut butter, sugar and butter until creamy.
3. Add beaten egg, vanilla essence and fresh cream to mixture.

3.
4. Mix baking powder and flour and add 1 cup at a time.
5. Roll dough on a floured surface and shape as desired using cookie
cutters.
6. Bake in the oven for 15 minutes.

Notes

• This recipe can be used with various types of peanut butters.

4.
 Jam Squares
Ingredients

• 125g butter
• 2 tablespoon cooking oil
• 1 beaten egg
• 2 teaspoon baking powder
• 2 tablespoon sugar
• ½ teaspoon vanilla essence
• 2 cups flour (240g)
• Jam for spreading

Directions

1. Preheat oven to 180°C.

2. Cream butter and sugar.
3. Add cooking oil and vanilla essence and beat well.

5.
4. Stir in beaten egg.
5. Lastly add sifted flour and baking powder.
6. Mix into a dough and knead well.
7. Divide dough in two portions and spread half in a greased baking
tray and prick with a fork.
8. Spread with softened jam and grate the second portion of dough
over jam.
9. Bake in oven for 30 minutes.
10. Allow to cool, dust with icing sugar if desired and cut into squares.

6.
 Malva Pudding
Ingredients

• 1 cup sugar (200g)

• 2 large eggs
• 2 heaped tablespoons apricot jam
• 1 ¼ cups flour (150g)
• 1 teaspoon of bicarbonate of soda
• A pinch of salt
• 2 tablespoon butter
• 1 tablespoon vinegar* Notes
*Recipe can be tweaked without
vinegar, however, to retain the
• ½ cup milk (125ml) taste of the pudding an extra
tablespoon of apricot jam should
Sauce be added to the sauce.

• 1 fresh cream
• 115g butter (½ cup)
• 100g sugar (½ cup)
• 1 heaped tablespoon apricot jam

7.
 Directions

1. Preheat the oven to 180°C.

2. Place the sugar, eggs and apricot jam in a large mixing bowl and
beat until pale and fluffy.
3. In a separate bowl, mix the dry ingredients together (flour,
bicarbonate of soda and a pinch of salt).
4. Melt the butter in a small saucepan over a low heat, then stir in the
vinegar and milk.
5. Add the dry mixture (flour, bicarbonate of soda and salt) to the
sugar and egg mixture and combine.
6. Lastly, add the combined melted butter, vinegar and milk to the
mixture and mix until a smooth batter forms.
7. Grease a large baking dish and pour in the mixture.
8. Bake for 35-40 minutes until golden in colour and a knife inserted
comes out clean.
Sauce
1. To make the sauce, place the fresh cream, butter, sugar and
apricot jam in a saucepan over a medium heat and stir until the
sugar and butter is melted and dissolved.
2. Pour the sauce over a warm malva pudding after it has been
removed from the oven.
Serve with custard, fresh cream or ice cream.

8.
 Homemade Cinnabon Buns
Ingredients

• 3 cups flour (360g)

• ¾ cup milk (180g)
• 1 egg
• ¼ cup butter (60g)
• 1 ¼ teaspoon salt
• 2 ½ tablespoon sugar
• 1 teaspoon yeast

Filling for Cinnabon rolls

• ¼ cup butter, softened (60g)
• ½ cup sugar (100g)
• 2 teaspoon cinnamon powder

9.
Frosting
• 3 tablespoon unsalted butter
• ⅔ cup cream cheese (80g)

• ½ teaspoon vanilla essence

• 1 cup powdered sugar (80g)
• A pinch of salt
For a caramel cream cheese frosting, add 3 tablespoons of Caramel
Treat to frosting mixture.

*Note: Cinnabon buns can be made without the frosting.

Directions

1. In a mixing bowl, add milk (preferably warm) and egg, whisk

together.
2. Add sugar, salt and softened butter to the mixing bowl and mix all
ingredients.
3. Add yeast and stir into mixture.
4. Lastly, add flour and combine until a dough forms.
5. Knead dough until everything is well combined for 4-5 minutes.
Dough may appear sticky, do not add more flour, continue to
knead dough until texture changes and it does not stick to your
hands.

10.
6. Flatten dough with the top of your hands and let dough rest for 4-5
minutes and cover dough with a bowl to prevent drying.
7. For the filling, mix sugar and cinnamon in a separate bowl.
8. Place dough on a lightly floured surface and sprinkle flour slightly
on the top of the dough to prevent sticking to the rolling pin.
9. Roll dough into a rectangle (¼ inch thickness).
10. Apply unsalted butter on the top of rolled dough and sprinkle with
cinnamon sugar, which must be evenly distributed.
11. Roll the dough into the shape of a cylinder and cut evenly.
12. Place in a greased baking tray and cover with cling wrap and allow
Cinnabon rolls to rise in a warm environment for 1 hour.
13. After 1 hour, rolls have risen and should be baked in a preheated
oven at 180°C for 18- 20 minutes.
14. For the Cinnabon buns frosting, combine butter, cream cheese,
vanilla essence, salt and powdered sugar until a light, creamy
texture is achieved.
15. Add frosting on warm Cinnabon buns.
Picture step guide to follow

11.
9 10a

10b 11a

11b 12a

12b
13

15

12.
 Cheesecake
Ingredients

• 1 tin condensed milk

• 1 fresh cream
• 1 tub smooth cream cheese
• 2 packets tennis biscuits
• ½ cup lemon juice
• 1 teaspoon gelatin
• 2 tablespoons butter

Directions

1. Crush tennis biscuits and mix with butter for the base.
2. Mix 1 teaspoon gelatin in ¼ cup hot water. Allow to cool until
slightly thickened.
3. Mix condensed milk, fresh cream and cream cheese together. Add
gelatin to mixture and ½ cup lemon juice.
4. Pour over base and refrigerate. Serve cheesecake with
strawberries, berries or jam.

13.
 Peppermint Tart
Ingredients

• 1 tin caramel treat

• 2 fresh cream
• 2 packets tennis biscuits
• 2 peppermint crisp chocolate slabs, grated

Directions

1. Mix caramel treat and fresh cream using a whisk until smooth and
creamy.
2. Pour a little caramel mixture into a cake tin or glass Pyrex, add
crushed tennis biscuits over the mixture.
3. Pour caramel mixture over biscuits and spread until fully covered
and sprinkle peppermint chocolate on top.
4. Lastly, create another layer of tennis biscuits covered with caramel
mixture until fully covered and sprinkle the remainder of the
grated peppermint chocolate.

14.
Homemade Pizza Base
Ingredients

• 1 cup flour (120g)b

• Water
• 2 tablespoon oil

Directions

1. Preheat the oven to 180°C.

2. In a mixing bowl, combine flour, water and oil until a dough forms.
3. Dough should be soft but not sticky. If the dough is sticky,
sprinkle a little flour on the dough and knead for a few seconds. If
the dough is too dry, add a splash of water and knead .
4. Lightly flour your working area and a rolling pin, then roll dough
into a circle. Dough can be rolled as thick or thin as you desire.
5. Prick rolled pizza base with a fork.
6. Carefully transfer the pizza base to a non-stick tray.
7. Bake the plain pizza base in the oven for 5 minutes.

15.
8. Remove the pizza base from the oven, flip over and top with sauce
and desired toppings.
9. Bake pizza for 15 minutes or until the cheese is golden, bubbling
and melted and the base is crispy.

Notes

• This recipe yields one large pizza base.

• Add ½ teaspoon baking powder and a pinch of salt for a thicker pizza
base.

16.
 Pizza Pop-itz
Ingredients

• 1 roll frozen shortcrust pastry or puff

pastry, defrosted

• 1 ½ cups plain cream cheese or plain

cottage cheese, softened

• 1 large egg
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon oregano or mixed herbs
• ½ teaspoon paprika
• ½ cup cheddar cheese grated
• ½ cup mozzarella cheese grated

*Note: Gouda cheese may also be used with mozzarella or cheddar

cheese

17.
For chutney and cheese flavor add to current mixture:
• 1 ½ tablespoon Mrs Balls Chutney
• ¼ cup cheddar cheese grated
For spring onion and ham flavor add to current mixture:
• 3 tablespoons spring onion, finely chopped
• 3 tablespoon ham, chopped

Directions

1. Preheat the oven to 180°C.

2. Grease muffin trays with butter or cooking oil.
3. Unroll the shortcrust pastry or puff pastr and use a round cookie
cutter to cut out 18 round pastry pieces.
4. Roll the pastry pieces a little thinner and bigger and press into the
muffin tray holes.
5. Combine the cream cheese, egg, salt, pepper, oregano, paprika
and both cheeses.
6. Divide the mixture into two separate bowls, this allows for adding
flavor (chutney or ham and spring onion) to each bowl. Also, pop-
itz can be made without adding flavor to the current ready made
mixture.

18.
7. Fill each pastry round ¾ of the way as these will puff during
baking.
8. For for 20-25 minutes until puffed or golden.
9. Remove from the oven and allow to cool.

19.
 Flapjacks
Ingredients

• 1 cup flour (120g)

• 2 teaspoon baking powder
• A pinch of salt
• 2 tablespoon sugar
• 1 egg, beaten
• 1 cup milk
• 3 tablespoon butter, melted or vegetable oil
Batter yields 10-12 flapjacks

Directions

1. In a large mixing bowl, mix milk, egg and butter together.

2. Add dry ingredients (flour, baking powder, salt and sugar) to the
mixture and mix until a batter forms.

20.
3. Cover and refrigerate the batter for 20 minutes.
4. Place a large pan on a medium heat, add two tablespoons of batter
per flapjack and cook until bubbles form on the surface.
5. Turn the flapjacks over and cook for another 2 minutes or until
nicely browned.
Can be served with assorted toppings such as fruit or maple syrup.

21.