From Cathy's kitchen: Processor Scones

Oven 200 degrees C.

Combine 2 C SRF

30g cold butter

1 T sugar

pinch salt

Process using pulse button to fine crumbs.

With machine running, add combined small egg and 125-150ml milk through feed tube, mixing until dough just comes together on the blade.

Knead on lightly floured surface, then pat dough to 3cm thickness.

Cut rounds (or score into rectangles).

Place close together but not touching on tray.

Brush tops with extra milk.

Bake 10-12 minutes until golden brown.

Cover with a tea towel until ready to serve.

Can be wrapped individually in cling wrap and frozen.

From Cathy's kitchen: Slow-cooked Casserole

* no need to brown meat; just pile everything into the slow-cooker; stir occasionally

800g chuck steak

4 Desiree potatoes, peeled, chopped

4 carrots, peeled, chopped

415g tin chopped tomatoes

2 T tomato paste

1 C frozen peas

1/4 C gravy powder

From Cathy's kitchen: Mum's Chocolate Cake

Mix together in mixmaster:

125g butter

1 C sugar

1 egg

1/2 C cocoa

1 1/2C SRF

1/2 tsp bicarb soda

1 tsp baking powder

1/2 tsp salt

1/2 C milk

Then slowly add these (or they'll splash)

1 tsp vanilla

1/2 C boiling water

Beat on high 3 minutes. Put into cake tin (lined / greased) or patty tins (greased).

Bake in moderate oven until inserted skewer comes out clean.

Cool in tins 10 minutes, then on a rack until cold.

Variations:

add 1/4 C freshly squeezed orange juice and reduce milk to 1/3 C

and/or

add 1 tsp finely grated and chopped orange zest

or ice with white peppermint icing

Freezes well - iced or uniced

From Cathy's kitchen: Wholesome Gingerbread Men

3T soft butter

1/4 C packed brown sugar

1 egg

1/2C milk

2/3C golden syrup

2 1/4C SRF

1C wholemeal SRF

1 1/2 T ground ginger

Decorative fruit and nuts

Mix butter and sugar.

Stir through egg.

Add milk and syrup.

Sift flours and ginger. Add to mixture (tip husks from flour in as well).

Stir until dough comes together.

Lightly knead on a floured board or surface.

Roll dough to 1 cm thick.

Cut out shapes and decorate.

Bake in moderate oven (180 degrees C) 15-20 minutes (until golden).

From Cathy's kitchen: Blueberry Muffins

1 1/2 C SRF, sifted

1 C wholemeal SRF, sifted

3/4 C sugar

2 T melted butter/ marg

310ml milk

1 egg, lightly beaten

1 tsp vanilla

1 C fresh or frozen berries (may substitute others)

Make as per usual for muffins, combining dry ingredients, then wet ingredients, then combining dry and wet together until just mixed.

Moderate oven (180 degrees C) 20 minutes

Best eaten warm.

From Cathy's kitchen: Date Scone

3 C SRF

60g butter, chopped

1 C chopped dates

2 T brown sugar

1 1/4 C milk (reserve 1 T for top)

Shape into round. Score into 8 pieces with knife. Brush with milk.

Hot oven 220 degrees C 15-20minutes.

Serve warm or freeze slices individually in cling wrap.