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    49 Recipes

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    From Australian Women's Weekly cooking show by chef Diane Temple. Add the raspberries while still frozen so they don't bleed into the cake.

    Recipe #322803

    2 Reviews |  By Lee_tah

    So easy and quick...great for an instant chocolate fix. Make these and put them directly into the freezer. This fudge stays nice and smooth but be sure to keep these cool. I use walnuts when I don't have pistachios.

    Recipe #275966

    From Super Food Ideas (Oct 2007). For the BBQ.

    Recipe #261822

    THEE best chocolate indulgence! The mousse topping gets fudgy as it cooks with the brownie...YUM. Taken from a "Gold Medal Flour" cook booklet.

    Recipe #260979

    Clipped this recipe in an Australian women's magazine, don't remember which one!

    Recipe #260969

    Recipe #260965

    Australian Womens Weekly email recipe.

    Recipe #260848

    Taken from Australian women's magazine.

    Recipe #260847

    From Australian Women's Weekly. A prize recipe by Margaret Flood of Brunswick, Victoria. Can be made up to a week ahead. Store in an airtight container to prevent them losing their crispiness. They are very sweet so have them with a cup of coffee!

    Recipe #260844

    From Australian Women's weekly newsletter.

    Recipe #260843

    1 Reviews |  By Lee_tah

    Also works well with sweet potato instead of pumpkin. From Narelle

    Recipe #260841

    Can be made a week ahead.

    Recipe #260840

    Super Food Ideas (Oct 2007).

    Recipe #260839

    1 Reviews |  By Lee_tah

    Super Food Ideas (Oct 2007).

    Recipe #260837

    This satisfies my banana cream pie craving, but in smaller portions...not the whole pie! It is based on Dejah's recipe #37006. Can also be gluten free if you use gluten free cookies/biscuits. I like to use gingernut because they are full of toasted coconut. The quantity is only a guide; use as many bananas, crumbs and cream as you like.

    Recipe #260836

    2 Reviews |  By Lee_tah

    From the Canadian Weight Watchers website. It has been lightened up with low-fat milk and low-fat sour cream. Thanks to sharp cheddar, it still has the rich flavour of the original!

    Recipe #260834

    From Super Food Ideas Mag (Oct 2007). This is for individual portions. I am going to try it as one big cake next time...(and maybe use cream cheese or whipped cream.)

    Recipe #256407

    1 Reviews |  By Lee_tah

    Taken from Donna Hay magazine July/August 2005. I have put the garlic in the milk mix instead of dabbing it among the potatoes, as she suggests. If you don't have fresh pumpkin: - omit it and use all potato - or substitute slices of raw sweet potato - or substitute slices of cauliflower.

    Recipe #253969

    1 Reviews |  By Lee_tah

    From Super Food Ideas magazine(July 2007). Be sure to use good quality olives, they make the dish. The lemon slices look very dramatic and give the dish a strong lemon flavour. Sometimes I just use grated lemon rind.

    Recipe #245476

    1 Reviews |  By Lee_tah

    From my mother-in-law. If you don't have coconut milk you can use 2/3 cup hot water and 3 Tbsp coconut milk powder. You can also use fresh mango instead of canned.(Add it just before serving, as it is very delicate.)

    Recipe #222372

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