This wonderful cake recipe supplied by Wendy Ballard whose creative talents also gave us Infoblitz.

APPLE & APRICOT CAKE
125g butter
1 tsp mixed spice
1 tsp cinnamon
1 cup raw sugar
1 egg beaten
1 400g can diced apples (or 2 apples peeled & diced)
½ cup chopped dried apricots ( or ½ cup blueberries or any other diced fruit)
1 ¼ cups wholemeal flour
½ tsp baking soda
slivered almonds and brown sugar to sprinkle on top (or walnuts or pecans)
(or can make a crumble mix to sprinkle over)
Method
Melt butter in large pot, add spices and sugar
Stir in beaten egg, chopped apple and apricots
Mix in flour & baking soda
Pour into cake tin approx 22cm – greased and bottom lined with baking paper
Sprinkle slivered almonds and sugar on top
Bake in middle of oven at 190 degrees C for 40 mins
Sprinkle with icing sugar & serve with whipped cream

This delight was served at our last Rotorua Network meeting,
courtesy of Shirley Lane, Malfroy School.

MANGO SULTANA LOAF
(No butter or sugar)
425g mangoes in syrup
400g sultanas
120g candied peel, chopped
2 eggs, lightly beaten
1 ½ cups self raising flour
1 tsp baking powder
Method
Works fine with 1 ½ cups wholemeal flour and 1 ½ tsp Baking powder instead of self raising flour
Preheat oven to 160C
Lightly grease a loaf tin and line with baking paper
Drain the mangoes, reserving ½ cup of the syrup
Mash or puree the mangoes
Place in a saucepan with the sultanas, peel and reserved syrup
Simmer for 1-2 minutes
Remove from the heat and cool
Add the eggs, together with the flour and baking soda to the cooled fruit mixture
Mix well
Pour into the prepared pan
Bake around 40 minutes



Hello everyone - My apologies for taking so long to add this...

CRUNCHY BROWN RICE SALAD (from our Blog and Wikis Day)
1 cup brown rice
1x small tin of kidney beans (rinsed and drained)
Half a cup of sultanas
Half a cup of currants
Three-quarters a cup of nuts (roast peanuts; cashews; or a mixture of what you fancy)
Half a cup of pinenuts (dry-fry them till browned in a pan - watch, 'cause they 'catch' easily)
Third of a cup of poppy seeds
1 cup chopped parsley
3 sticks of chopped celery
Half a green pepper, diced
Method
Boil rice till 'al dente' - still slightly crunchy to bite onto (usually about 40 mins)
While it's cooking, use a small pot to heat together:
Half a cup oil (safflower, canola, or a light tasting oil - virgin olive is a bit too fruity/strong for this recipe)
Half a cup of cider vinegar
Half a cup of raisins
Half a dessertspoon of curry powder (I used medium heat, but this is to your taste)
Bring to the boil and simmer these together for 5 minutes, before zapping them in the blender and pouring over the drained rice, while it's still hot. (The hot, damp rice absorbs the flavours better than leaving it till cold)
Then cool the rice completely, before adding in all the other ingredients. The rice looks pretty sloppy until all these go in, but separates nicely afterwards. Don't be tempted to add the other ingredients while the rice is still hot - the parsley loses its green-ness; and everything else goes a bit limp! The nuts are better added just before serving - they are definitely soggy if you add them the day before. The range and quantity of ingredients is really up to the cook - you can add or subtract most of them according to your own personal taste - and what you've got in your cupboard at the time. It's a very flexible recipe, and a great one if you're entertaining vegetarians, too.

Have fun!
Linda McC.


The lucky staff at Rotokawa School enjoy this one:

SUE'S BREAD RECIPE
3 teaspoons of Surebake Yeast
450gs or 2 1/2 mugs of Elfin Mixed Grain Bread Premix Flour
3 heaped teaspoons of mixed spice (1 can be cinnamon)
1 large grated carrot
1 mug of mixed fruit
1 soft banana
1/2 a mug of sunflower or pumpkin seeds
Gratings of a lemon or orange or both
320ml of water or 1 not quite full mug of water
Method
Put the yeast into the bread maker pan first, then flour, then pile everything else in and set on either a 3 or 4 hour basic bake setting and wait for the lovely smell to permeate your home.
Best eaten hot with butter or spread melted into it.
My neighbour likes it hot with a soft cheese spread over it.
Also good toasted.



Hi All, Being a major foody I thought I would add an old favourite:

LEMONADE SCONES
4 cups self-raising flour (I use standard flour plus baking powder)
1 can lemonade (330ml)
1 bottle cream (300ml)
Pinch of salt (always when using flour)
Method
Pre-heat oven to 220°C.
Mix all ingredients together in a large bowl to form a soft dough.
Turn out onto a floured surface and knead into a squarish shape, about 2cm thick.
Cut into size and place together on an ungreased baking tray. (I used baking paper.)
Bake for 10 - 15 minutes, until top is browned.
Enjoy with cream or jam.

Note: For a savoury version add grated tasty cheese.
Enjoy! :)
Vicki Stephens
School Library Adviser, Hamilton