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Muesli Bar Slice

Preparation 15 Minutes

Cook 15 Minutes

Serves 20

Preheat oven to 180°C. Grease and line a 28cm x 18cm x 3cm tin

In a large bowl mix together the oats, oat bran, bran, sunflower kernels, flour, apricots and sultanas.
Melt the butter, honey and brown sugar in the microwave for 1 minute and add to the dry ingredients. Stir in the egg and milk until well combined.
Press into greased and lined tin and bake for 15 minutes. Cut into slices when cooled.

1 cup Sunbeam Dried Apricots, diced

1 cup Sunbeam Sultanas

1 cup rolled oats

1/4 cup oat bran

1/2 cup bran cereal

1/4 cup Sunbeam Sunflower Kernels

1/4 cup plain flour

60g butter

1/4 cup honey

2 tbsp brown sugar

1 egg

1/4 cup milk

Recipe Collection

Sift the flour and spices into a bowl. In a separate bowl, beat butter and sugar with electric beaters until thick and pale, then add eggs, 1 at a time, beating well after each addition. Fold ii the flour mixture slowly, then stir in currants and lemon zest. Wrap in plastic and chill for at least 2 hours.
Line 2 baking trays with baking paper. Preheat the oven to 180°C. Roll out dough 4-5mm thick then cut with a round biscuit cutter and place on the trays. Repeat with remaining dough, re-rolling the trimmings.
Sprinkle biscuits with extra sugar. Bake for 10 minutes until firm to touch but still pale. Cool on trays for 5 minutes, then transfer to a rack to cool completely.

Add chocolate to a food processor and blitz until very finely chopped.
Transfer chocolate to a bowl, pour over the hot thickened cream, add butter, currants and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
To make truffles, scoop 1 heaped tbsp of the mixture and use clean hands to roll into a rough ball. Repeat with remaining mixture (you should make about 24)
Arrange crushed nuts, desiccated coconut and cacao powder in separate bowls. Roll each of the truffles into different coatings to decorate.*to make coloured coconut we combined desiccated coconut with a few drops of food colouring

For eggnog, combine milk, cream, spices and vanilla in a small saucepan. Heat gently. Meanwhile whisk together the yolk and sugar. Gradually add warmed milk mixture to egg until all combined. Return to saucepan and continue cooking over a low heat until hot and slightly thickened. Remove, stir in rum and set aside to cool. Reserve 1 tablespoon for icing.
Pre-heat oven to 180°C (160°C fan-forced). Lightly grease 6 x 1 cup capacity bundt tins and place onto a flat baking tray.
Combine currants and rum. Set aside. Place butter and sugar in the bowl of an electric mixer and beat until creamy and pale. Add eggs one at a time until well combined. Add dry ingredients and eggnog alternately until well combined and mixture is smooth. Spoon between prepared pans and bake for 25 minutes until golden and cooked through. Turn out onto a cooling rack to cool completely.
Mix together the icing sugar, reserved eggnog, water and some additional nutmeg if you prefer. Drizzle over cooled bundt cakes and finish with fresh cherries.

Place tomatoes, onion, sugar, vinegar, raisins, spices and salt into a large saucepan. Heat over low heat until sugar has dissolved. Increased heat and bring to a simmer, cooking for approximately 1 hour, until thickened and reduced. Stirring often throughout cooking time to prevent sticking to the bottom.
Place washed and rinsed jars into an oven so they are hot. Remove to a benchtop and pour chutney between the jars. Wipe clear covers with vinegar and place over the top of each jar, sealing with an elastic band. Allow to cool before screwing jar lids on and decorating for giving as gifts.

Once opened, store chutney in the refrigerator.

Pre-heat oven to 180°C (160°C fan-forced).

Place butter and sugar into the bowl of an electric mixer, beat until pale and fluffy. Add eggs one at a time until well incorporated.
Fold in the sifted flour, almond meal, baking powder and spice alternately with the sour cream, mixing until well combined. Add lemon juice and rind, mixing well.
Spoon batter into a greased and lined 20cm square cake pan. Sprinkle the pine nuts and currants over the top and bake for 40- 45 minutes, or until an inserted skewer comes out clean.
For the syrup: Place sugar, lemon juice and cinnamon in a saucepan. Bring to the boil, reduce heat and simmer until reduced, thick and syrupy. Remove cinnamon stick.
Drizzle the syrup evenly over the cake, allowing it to be absorbed. Allow to cool in the pan for 1 hour. Serve cake pieces with a dollop of thick cream or yoghurt.

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