Pecan Pie

By Sally's Baking Addiction (https://sallysbakingaddiction.com/my-favorite-pecan-pie-recipe/)

Ingredients

• 2.5 cups (250g) pecans
• 3 eggs
• 1 cup of corn syrup
• 1.5 teaspoons of vanilla extract
• 0.25 cup (60g) butter.
• 0.5 teaspoons salt
• 0.5 teaspoons cinnamon
• Sweet short pastry

Instructions

1. Put oven rack in the lower third of the oven Preheat oven to 180C
2. Melt the butter
3. Roughly chop the pecans. Leave about half whole.
4. Grease a pie dish
5. Roll out the pastry slightly
   Put it in a pie dish.
   Use a slightly shallower one.
6. Wash pie crust with egg
7. Spread pecans in the pie crust
8. Whisk the eggs, corn syrup, brown sugar, vanilla, butter salt and cinnamon in a bowl
9. Bake for 20 minutes
10. Cover loosely with foil to stop the crust browning to much
11. Bake for 30 to 35 minutes until teh top is lightly browned

Graham Cracker Pie Crust

By Craig Massey

Ingredients

• 1 packet of Digestive biscuits
• 6 tablespoons (87g) of butter, melted
• 1/3 cup (67g) of sugar

Instructions

1. Pulse digestives in the blender until a fine crumb. Small batches work better
2. Mix biscuit crumbs, butter and sugar until well combined
3. Press into a 9 inch skillet. Use a flat bottomed measuring cup to press it flat
4. Pre-bake for 10 minutes at 149C

Gene Autry Peanut Butter Pie

By Craig Massey

Ingredients

• 1 Cup of Smooth Peanut Butter
• 225g of Cream cheese
• 1 Cup of Sugar
• 2 Tablespoons of melted butter
• 1 cup of cream, whipped
• 1 teaspoon of vanilla essence
• 1 Gaham Cracker pie crust
• Hot Fudge Sauce

Instructions

1. In the food processor, cream together peanut butter, cream cheese and sugar
2. Add the butter, whipped cream and vanilla.
3. Pour into Graham Cracker crust
4. Chill 4 to 5 hours until set
5. Top with Hot fudge sauce
6. Chill again for 30 minutes

Rhubarb Crumble

By Craig Massey

Ingredients

• 6 cups of chopped rhubarb
• 1/2 cup sugar
• 1/4 teaspoon cinnamon
• 3/4 cup butter, slightly soft
• 1 cup brown sugar
• 1 1/2 cup of rolled oats
• 1 1/8 cup all purpose flour

Instructions

1. Lightly grease the bottom and part-way up the sides of the crockpot
2. Combine the chopped rhubarb, sugar and cinnamon. Toss and transfer to the crockpot
3. For the rolled oat crumble topping
4. In a large bowl, combine the butter and the brown sugar. Mix with a fork until well combined.
5. Add the oats and continue to mix
6. Add the flour and continue to mix
7. Sprinkle the mixture over the top of the rhubarb in the crockpot
8. Cook on LOW for 3 hours.
9. Remove the lid and leave to stand for 15 minutes to allow the extra moisture to evaporate.

Dominion Pudding

By Edmonds cookbook

Ingredients

• 50g Butter
• 125g Sugar
• 1 Egg
• 1 cup Flour
• 1 tsp Baking powder
• 1/2 cup milk
• Optional; Raisins, jam or a couple of tablespoons of condensed milk.

Instructions

1. Cream butter and sugar.
2. Add egg and beat well.
3. Add sifted dry ingredients alternately with milk
4. Place some raisins or jam in the bottom of a greased basin.
5. Pour batter over.
6. Steam for 15 minutes, then cook at high pressure for 30 minutes, or steam 1 1/4 hours.