Recipe for Happy Tramping

1 pair boots or strong walking shoes
1 light woollen jersey
1 warm jacket or woollen bush-shirt (or similar)
Warm trousers
Waterproof jacket and hat and leggings
Spare pair of warm socks.

Combine with:
Adequate food and drink, carried in a comfortable pack, together with a map of the tramping area, warm gloves, warm hat and a scarf, and a small waterproof sheet or cushion.
Mix the above with an appreciation of the outdoors and concern for the flora and fauna of the area and you will be most happy with the result.

Pineapple Cream Dessert

Basic crust for 22cm pie shell
100g butter
225g digestive biscuits, crushed
2 tblspns brown sugar

Microwave butter in a pie plate for 45-60 seconds.
Stir in biscuit crumbs and sugar and press against bottom and sides of plate.
Microwave on High for 1.5 minutes.
Cool.

Using above basic crust recipe:
Cook base in oven for 15 minutes
Then make mixture of:
1.5 cups icing sugar
50g butter
2 egg yolks.
Mix together and spread over base.
Do NOT cook further.
Top with:
1 medium tin crushed pineapple (juice removed) mixed into 1 bottle whipped cream.
Spread on top and leave pie in fridge overnight.

Kahlua Pie

Basic crust for 22cm pie shell
100g butter
225g digestive biscuits, crushed
2 tblspns brown sugar

Microwave butter in a pie plate for 45-60 seconds.
Stir in biscuit crumbs and sugar and press against bottom and sides of plate.
Microwave on High for 1.5 minutes.
Cool.

Put 1L ice-cream in crust.
Pour kahlua liquor over top and decorate with whipped cream.

Favourite Steamed Pudding – Joan A

3/4 cup brown sugar
1 cup milk
1 cup sultanas
1 tblspn butter
1 tspn mixed spice

Place ingredients in a micro-proof mixing bowl.
Cook uncovered on High for 3 minutes.

Add:
1 cup flour
1 tspn baking soda
Pinch salt.

Stir well.
Loosely cover with pierced glad-wrap and cook on High for 5 minutes.

Self-Saucing Chocolate Pudding

2 tblespns butter
3/4 cup sugar
1 cup self-raising flour
1 tblspn cocoa
Pinch salt
1/2 cup milk
1 tspn vanilla
1/2 cup chopped nuts (optional)
1 tspn vanilla

Topping:
3/4 cup brown sugar
1.25 cups hot water
1.5 tblspns cocoa

Method:
Heat the butter in a small bowl for 1 minute.
In a casserole or round serving dish, mix the sifted flour, cocoa, salt and sugar.
Stir in milk, melted butter and vanilla.
Pour the topping over the batter.
Cover with waxed paper.
Microwave on High for 8 minutes.
Test with a skewer.

Fruited Pavlova (Microwave)

3 egg whites
175g caster sugar
1 tspn vinegar
2 tblspns cold water
3 tspns cornflour
1/2 cup Barker’s Apricot Pulp

Beat egg whites till stiff.
Add sugar.
Beat.
Add vinegar and cornflour, then water.
Lastly, fold in apricot pulp.
Microwave on High for 3 minutes.
Cool.
Decorate with whipped cream and grated chocolate.

Microwave Chocolate Cake – Joyce I

1.75 cups self-raising flour
1 cup warm milk
1/2 tspn soda
125g melted butter
3 tblspns cocoa. (If coffee-cake required, 3 dessetrspoons coffee can be dissolved in the milk.)
1.5 cups sugar
1/4 tspn salt
2 large eggs
1 tblspn oil (sunfield is good)

Mix dry ingredients, including sugar, together.
Melt the butter in a large jug for 60 seconds on High.
Warm the milk for 60 seconds on High.
Add the soda.
Add eggs to melted butter and whisk well.
Add oil, milk and soda.
Mix well.
Combine all ingredients.
This is a very liquid mixture.
Poour into lightly-greased ring cake mould.
Cook 10 minutes on High.
This makes a beautiful light-textured, dark-coloured cake.
Can be cut in half and filled with butter icing.
Ice top.

Ginger & Nut Icecream – Margaret B

3/4 cup cream
2 tblspns icing sugar, sifted
3 tblspns preserved ginger, finely chopped.
2 tspns ginger syrup
1-2 tblspns finely-chopped hazelnuts.

Place cream in bowl and whip lightly.
Fold in icing sugar.
Pour into shallow freezer tray and cover and freeze 45 minutes.
Turn into chilled bowl and whisk until smooth.
Add ginger, syrup and nuts.
Put back in freezer tray and cover and freeze before serving.

Nut & Pineapple Upside-Down-Cake – Joyce I

Melt 50g butter in an 18-20cm cake tin or oven-proof dish.
Top with 50g brown sugar.
Arrange a design of pineapple rings and nuts (pecan or 1/2 walnuts).
Glace cherries on the butter and sugar.

Sponge topping:
150g butter or margarine.
150g sugar
2 eggs
Vanilla essence
1.5 level tspns BP
3 tblspns milk.

Method:
Cream butter and sugar.
Add eggs and dry ingredients, vanilla and, lastly, milk.
Pour the sponge mixture over fruit and nuts.
Bake in the centre of a very moderate oven for 1 hour.
Turn out and serve hot or cold with cream.