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This is another Scone recipe, sent to me by Shaani Wigg.

I havn't tried it myself as yet,but she asures me it is "foolproof"


3 cups of self-raising flour

1 cup of cream (doesn't matter what sort)

1 cup of lemonade (not homemade)


Add all ingredients in a bowl to make a soft dough(sticky),knead lightly on

a floured board(don't play with it too much),pat the dough out to about 2cm

(1")thick,use a round floured cutter to cut the scones out.

Place on a greased oven tray and brush tops with a little milk.

Bake in a hot oven 230c(450f) for 10-15 mins,the scones shouls rise well and have golden tops.

Serve cut in half ,with jam and whipped cream on top.

This recipe was sent to me by Carlyn Richards

From Adelaide in South Australia.


1 pkt chocolate melts ( cooking compound chocolate)

1/2 cup Rice Bubbles ( Rice Crispies)


25 gms Copha ( White vegetable Shortening)

1/2 cup crushed nuts

Pkt Whole Hazelnuts.


Melt Copha ( Shortening in a safe jug in the mircowave for 1 minute on high,

Put in the chocolate and heat for 1 minute on high, Stir together then mix

the rice bubbles ( rice Crispies) and crushed nuts into this mixture.

Using half the chocolate mixture, spoon into ice cube trays making a dip in

the centre and spreading mixture slightly up the sides, (mixturespoons into

1 and 1/2 trays)

Spoon nutella into the centre of each and place a hazelnut on top, top over

the remaining chocolate mixture ,Put in freezer for about 15 minutes.

Chocolates are ready when they pop out, by twisting the trays.

This recipe was sent to me by Alistair, who is from N.S.W Australia

(currently residing in California).

I have left the format exactly as it was sent to me.

Thanks Alistair, I tried it and it was "sensational".

I have a recipe you might like. It's called a "Darwin Desert" and was invented by a bunch of mad Kiwis living in Darwin around the time of Cyclone Tracy. It's easy, distinctive and a great way to finish a BBQ. You need a large fresh pineapple, some raw brown sugar, whipped cream, and a bottle of dark rum. Don't use OP rum since the taste is overpowering. To prepare: Slice the top off the pineapple. Remove the pineapple flesh without destroying the skin (the empty shell is used for display later). Chop the pineapple into bite-sized cubes, place in a bowl and pour on the rum (all of it). Marinate overnight (at least four hours). When ready to serve: Place separate bowls of the sugar and cream, for your guests to use, and have pre-soaked wooden satay sticks ready. Drain the juice off into a separate container. Put some methylated spirits into a tin can, and place in the shell (if you kept it). Place on table and light. Serve the pineapple/rum chunks. Skewer a chunk, roll it in the sugar, and hold over the flame until it goes toffee-like. Dip in the cream, and crunch. I promise, it's sensational! (With many guests, you may need more than one flame.) When the pineapple is finished, get the jar of juice you saved and serve as an after dinner drink

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