Gurto Family Recipes
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Gurto Family Recipes
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Welcome to the Gurto Family Recipes page.   Here you will find the specialties of our family.  Your reunion favorites, Holiday memories and party fare.    I hope to make this page as extensive as possible so please, share your favourite Gurto Family Recipe with us. 

Meat Balls Ellen Gurto
Spaghetti Sauce Joe Gurto Jr.
Pizzels Mary Del Vechio Gurto
Buffalo Wings Joe Gurto Jr.
Italian Cookies Mary Del Vecchio Gurto
Italian Biscotti Mary Del Vecchio Gurto
Buckeyes Effie Lewis
Cherry Ripe Slice Joe Gurto Jr.
Fruit Cake Frances Gurto
White Chocolate Candy Effie Lewis
Fruit Pizza Effie Lewis
Easy Cheesecake Joe Gurto Jr.
Ranch Dressing Joe Gurto Jr.
Salmon Patties Joe Gurto Jr.
Borstch Joe Gurto Jr.
Poppy Seed Dressing Frances Gurto
Carrot Cake Joe Gurto Jr.
"Big Mac & Fries" Party Treats Joyce Moneypenny Hackett
Sweet Italian Sausages Joe Gurto Jr.
Apple Squares Ellen Gurto
Baked Beans B-Ann Gurto
Cherry Macaroon Cookies Rosie Speer
Italian Twists Susie Petrovski
Hamburger Corn Casserole Susie Petrovski
Orange Creamsicle Salad B-Ann Gurto
Beef Prime Rib Roast or Rump Roast Bob Petrovski
Pumpkin Roll Susie Petrovski
Rolled Chicken Breast Supreme B-Ann Gurto
Toffee Squares Susie Petrovski
Bracciole Joe Gurto Jr.
ANZAC Biscuits (cookies)  
Apple Juice Vinaigrette  
Apple Walnut Coffee Cake  
Australian Lamington Recipe  
Basic Crepes  
Basic Muffin Recipe  
Basic Sponge Cake  
Joe's Hick'ry Smoked BBQ Sauce  
Bran Mufins  
Buckeye Bars  
Candied Yams  
Super Rocky Road  
Easy Pavlova  


I always thought that Ellen made the BEST meatballs.  She used to bring them to the reunions.
2 pounds of Ground Beef
1 small onion (chopped)
2 eggs
2 cloves of garlic (Crushed)
1 cup oatmeal
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried parsley
1/4 cup grated parmesan cheese
Mix. Form into balls.  Cook directly in sauce for 1 hour.


2 sixteen ounce cans of crushed tomatoes
1 sixteen ounce can of tomato puree
1 6 oz. can of tomato paste
equal water
1/4 cup red wine
2 teaspoons salt
1 teaspoon pepper
1 teaspoon oregano
Combine all ingredients.  Cook on medium until boiling then simmer for 1 hour.



Favorite of the entire family

1 doz. large eggs

2 cups sugar

1 1/2 cups oil

2 tsps. vanilla

3 cups flour


Recipe of Joe Gurto Jr.

Favorite of Jeremy Gurto

2 pkg powdered ranch dressing mix
18 oz. hot sauce (or less according to taste)
1 tsp. wine vinegar
1 tsp sugar
3 TBS ketchup
1/4 stick butter
2 - 3 lbs. chicken wings

Dip wings in sauce.  Bake for 20 minutes at 425 degrees (middle of oven).   Take out of oven and turn each wing over.  Brush on a little more sauce on each wing and bake for another 15 minutes. Serve with a blue cheese dressing dip.          


Recipe of Mary Delvecchio Gurto

Submitted by Effie Lewis

Favorite of all.             


6 Large eggs (slightly beaten) 1 box (1lb) powdered sugar
3 tsp baking powder 5 Tbsp water
3 tsp vanilla 1 tsp flavoring;  vanilla, almond, anise, etc
3/4 cups oil food coloring
1 cup sugar  
5 cups flour  

Mix all  cookie ingredients to form a sticky dough.   Shape into knots, twists, etc.   Bake at 350 until bottoms are browned and tops are white.  12-14 minutes.  Makes 6 dozen or more                                                     


Recipe of Mary Gurto Del Vecchio

Submitted by Effie Lewis

1 doz. eggs 1 1/2 TBS salt
1 cake yeast 1 TBS black pepper
1/2 cup water 1/4 cup caroway seeds (fennel)
1 cup oil 7 1/2 cups flour (2 1/2 lbs.)

Mix all ingredients except flour.  Add flour, knead, oil it.   Let it double in size.  cut strips of dough.  Roll between hands. Shape into knots, twists, etc.  Let rise for 1 1/2 hours. Score top of shapes with sharp knife. Add to boiling water.  Boil for 3 minutes.  Place on cookie sheet and bake at 300 for about 1 hour.


Recipe of Effie Lewis

Favourite of Dominic Gurto

18 oz jar peanut butter


2 lbs powdered sugar 18 oz. semi-sweet chocolate chips
1 lb. graham cracker crumbs 3/4 bar paraffin wax
1 tsp vanilla  
1 lb. butter  

Mix all ingredients.  Form into walnut sized balls.   Let set a few hours in the refrigerator before dipping in chocolate.

Melt chocolate chips and paraffin over hot water in double boiler.  Remove from heat and dip balls by sticking ball with toothpick.  Leave top of ball undipped.  Place on waxed paper to set.  Store covred in refrigerator or freezer for long term.


Submitted by Joe Gurto Jr.

This recipe was given to me by my neighbor, Barbara Dowdell.   These type of desserts, slices, are very popular with Australians.  It is a family favorite.

1/4 lb of solid shortening 1/4 lb of solid shortening
7 oz. condensed milk (not evaporated) 1 cup Drinking Chocolate (Quik will do)
few drops red food color  
1/2 lb. vanilla wafers (crushed)  
1/2 lb. candied cherries (chopped)  
1/2 lb. coconut  

Melt shortening over low heat.  Add condensed milk, and food color.  Remove from heat, add crushed vanilla wafers, cherries and coconut.   Mix.  Press into shallow, greased 12 x 10 inch pan.

Topping:  Melt shortening.  Add drinking chocolate.   Pour over base.  Chill until set.  Cut into finger lengths. Serve.


Submitted by Frances Gurto

This was our wedding cake.  I still make it at Christmas.

2 lbs raisins 1 tsp vanilla
4 oz currants 2 TBSP marmalade
4 oz candied cherries 1 Tsp Gravy coloring essence
4 oz mixed peel 4 eggs
1/2 cup rum, brandy or sherry 2 1/2 cups all purpose flour
8 oz butter pinch of salt
1 1/2 cups brown sugar, firmly packed 1 tsp mixed spice
1 tsp fresh grated orange rind 1/2 tsp cinnamon
1 tsp fresh grated lemon rind 1/2 tsp nutmeg
few drops of almond essence  

Chop fruits and place in mixing bowl (large), pour on alcohol and mix well.  Cover.  Let stand overnight. ( usually use a bit more brandy in mine and let it sit for several weeks.)  Cream butter with brown sugar, grated fruit rinds and essences, add marmalade.  Drop in eggs one at a time, beating well after each addition. Fold in prepared fruit alternately with sifted dry ingredients, mix well.

Pour into 8 inch round or square cake pan lined with one thickness white paper and 2 thicknesses of brown.  Settle mixture into pan by lifting pan up about 12" and letting it drop sharply on a firm hard surfacce.  This ensures that the mixture settles into pan resulting in a good shape for the cake; this also breaks up any air bubbles that may form in mixture.

For smooth top to cake, wet your hand and smooth the surface of the raw mixture before putting cake into overn.  This will ensure a flat even top and give a nice gloss to finished cake.

Bake in slow oven -(250-275 gas, 250-300 electric) , approximately 4 hours.  When cooled, cake should feel firm, and a knife, when inserted into center of cake, should come out clean.

Immediately when cake is removed from oven, wrap in clean towel or aluminum foil, to ensure soft surface on top of cake.  But before wrapping, pour some more alcohol (about 1/4 - 1/2 cup) over top of cake.

Cake can be stored in a tin until required. Store in a reasonably cool place.


Favorite of Bill Lewis

Submitted by Effie Lewis


3 cups pretzels
2 lbs white chocolate melts
5 cups Rice Krispies
1 cup chopped pecans or walnuts

Melt chocolate in warm oven (150 F) until melted.  Combine all ingredients in large bowl - drop onto waxed paper by spoonfuls.  Allow to set.


Favorite of Dominic and Timothy Gurto

Recipe of Effie Lewis

Submitted by Joe Gurto Jr.

Sugar Cookie Dough ( I use chocolate chip cookie dough).   Roll or pres to fit pizza pan.  Bake and cool.

Beat 8 oz. cream cheese -8 oz cool whip (or fresh whipped cream with 1/4 cup of powdered sugar) - spread on cookie dough - Decorate with your choice of peeled fresh or canned fruit.

GLAZE - In small pan combine 1/2 cup orange juice, 1/4 cup water 1/2 cup sugar, 2 TBS Lemon Juice (Lime Juice isa nice substitute for the lemon juice) 1 TBS corn starch. Bring to boil in pan until thickened.   Drizzle over fruit.


Submitted by Joe Gurto Jr.

This recipe was given to me by a friend, Cathy Smiroldo.   Very easy and very good.

Make your favorite crumb base.  

Combine 1 1/2 lbs Philadelphia Cream Cheese (Light works too) with 1 cup sugar, 2 eggs, 1 TSP vanilla.  Mix until smooth.  Pour into base.   Bake in a slow oven (300) until set. About 1/2 hour or so.

This is nice with the following topping: (This one is my own recipe)

Combine 2 cups blueberries, 1/3 cup sugar, 2 TBS cornstarch, 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp lemon juice and 1 tsp butter.  Heat to boiling and thickened. Pour onto cooled cheesecake. Let set.


Recipe of Joe Gurto Jr.  

I make this one in Australia because ranch dressing is not avaliable here.

1 cup mayonnaise

1/2 cup buttermilk

1 TBS grated parmesan cheese

1/2 tsp each : dill, chives, parsley

1/4 tsp each: garlic powder, onion powder and black pepper.


Recipe of Joe Gurto Jr.

Favorite of Joe Gurto Sr.


1 - 16 oz can red or pink salmon, remove big bones, reserve liquid. 1 egg, 1/4 tsp salt, 1/4 tsp black pepper, 24 individual Saltine crackers, 1 small onion chopped,1/2 tsp dill.  Form into patties, fry in a small amount of oil until browned and heated through, about 5-7 minutes each side.


Recipe  and favorite of Joe Gurto Jr.

Heat in large pan.

6 cups water, 12 beef boullion cubes, 8 fresh beets, washed, peeled chopped (including stems and leaves), 2 onions (large dice), 2 stalks celery (chopped), 2 or 3 bay leaves, 1 small can tomato paste, salt and pepper.  Bring to boil  then reduce heat and cook for 45 minutes - 1 hour.  Serve in bowl over a dollop of sour cream.


Recipe of Frances Gurto

Favorite of Joe, Frances, Dominic, Timothy and Jeremy Gurto

1 cup salad oil 1 tablespoon grated onion
1/2 cup sugar 1 teaspoon salt
1/2 cup cider vinegar 1 teaspoon dry mustard
1 tablespoon poppy seed  

In covered blender container at medium speed, blend all ingredients until thoroughly mixed.


This is a great, moist carrot cake recipe.   It was given to me by a friend, Ann Bezina and is a favorite of Joe Gurto Jr.

Grate young fresh carrots to give one full cup and strain the juice from half an 8 oz. can of crushed pineapple.  In a bowl mix 1 cup of flour, 1 teaspoon baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon cinnamon and 3/4 cup sugar.   add 2 eggs and 5 tablespoons oil.  Mix very well.  Stir in the grated carrot, crushed pineapple and 1/4 cup chopped walnuts.  Bake in a moderate overn 350F for 35 to 40 minutes and cool before icing.

To make CREAM CHEESE FROSTING.   Place in a bowl 3 tablespoons butter, 3 tablespoons cream cheese, 1/2 teaspoon vanilla, 1/2 lb powdered sugar and beat well.  If too thick, add a small amount of milk.

Submitted by Joyce Hackett
Favourite of all the kids

Make a simple icing with 1   cup of powdered sugar and about 1 Tbsp. milk.  Divide in half and into one half add a few drops of green food coloring and in the other a few drops of yellow and a drop of red.
Spread icing on flat side of vanilla wafers or equivalent. (In Australia use Savings brand Shortbread biscuits.  The idea is that the cookie looks like a hamburger bun.   Place a chocolate mint pattie cookie (In Australia I use a no frills choc monty biscuit) between two cookies, one with green icing, representing lettuce, and one with orange icing, representing cheese.  Brush the tops of "buns" with a bit of beaten egg white and sprinkle on a few sesame seeds.  Place "big macs" into cupcake papers and garnish with a few potato sticks.

Submitted by Joe Gurto
Gurto Family Favourite

5 Kg (11 lbs)
1/4 C
1/4 C
1/2 C
1/4 C
1 1/2 t.
1/4 C
1 1/2 C
1/4 C
Lean Pork Shoulder (pork butt)
Crushed Garlic
Fennel Seeds
Ground Black Pepper
Ground Allspice
packed Chopped Fresh Oregano
Red Wine ( I use McGuigan's Black Label)
Once the sausages are made. 
Blanch them either in boiling water for just a couple of minutes.  Then brown them in a little olive oil in a frying pan or on the BBQ.  Saute some red and green capsicum (bell peppers) and serve in a long fresh crusty roll.
You can also cut the raw sausages into thirds and cook for an hour or so in your spaghetti sauce.
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Submitted by Joe Gurto by request from an old friend of Joe, Pat and Frank - Don Gee


1 slice round steak (1 1/2 lb.)
1/2 lb. ground pork
1/4 c. grated Parmesan cheese
1 egg, slightly beaten
Salt and pepper to taste
1/4 c. chopped parsley
1/4 lb. prosciutto
1 tbsp. olive oil
1 tbsp. butter
3/4 c. chopped onion
1 clove garlic, finely minced
1/2 c. dry red wine
3 tbsp. tomato paste
1 tsp. oregano
1 c. beef stock (bouillon or can)


  1. Pound round steak to 1/4 inch.

  2. Mix ground pork, parmesan cheese, egg, parsley, salt and pepper and spread on steak.

  3. Lay prosciutto on top and roll up. Turn in ends to seal; tie securely.

  4. Heat oil and butter. Brown meat roll on all sides. 

  5. Add onion and garlic. Saute.  

  6. Add wine and simmer until nearly evaporated.

  7. Stir in tomato paste, oregano and beef stock.

  8. Simmer covered 1 hour.

  9. Remove string and cut into 1-inch slices.

  10. Pour sauce over slices and serve.


These biscuits (cookies) are named after the Australian and New Zealand Army Corps, a famous army corps from World War I.  These cookies were made during the war because they used fewer ingredients and they shipped well due to the fact that the cookies were harder.  Try them they are good!


2 cups rolled oats

cup sugar

1 cup flour

125gm butter, melted

1 tablespoon golden syrup - a product made from cane sugar

1 teaspoon baking soda

2 tablespoons boiling water


Combine the oats, sugar, flour and melt together. Then add the golden syrup, and finally the baking soda dissolved in the boiling water. Put spoonfuls of the mixture on a greased tray and bake at 180C (350F) for 15-20 minutes or until cooked a golden-brown color and crispy.




         1 French Stick

         Cup Vegetable oil

         1 Clove of Garlic - Chopped

         2 Tomatoes Diced

         1 Sprig Fresh Basil

         1/2 Onion Diced


1.    In a small bowl, combine 3 T vegetable oil and garlic

2.    In another bows combine diced tomato and onion

3.    Tear Basil leaves and add to vegetable mixture

4.    Slice French sticks into Diagonal Slices

5.    Brown one side of the French stick slices under griller

6.    Brush with garlic oil

7.    Top with a teaspoonful of vegetable mixture


 Serves 10



Apple Juice Vinaigrette

Yield: This recipe makes about 3/4 cup. (That's enough for 4 to 6 servings of salad.)
Time: It takes about 10 minutes to make, start to finish.

 You will also need:
Measuring spoons
Cutting board and a small, sharp knife for the garlic
Small jar with a lid that fits tightly


4 tablespoons olive oil
2 tablespoons cider vinegar
1/2 cup apple juice
1/4 teaspoon salt
1/2 teaspoon minced garlic


Ingredients for 40

1  C olive oil

 C cider or white balsamic vinegar

1 1 C apple juice

  t salt

1 t minced garlic

  t mustard powder o t prepared mustard


1. Place all ingredients into a container with a lid and shake to mix

3. Shake it again before you put it on the salad.

 Note: Apple Juice Vinaigrette keeps for months in a tightly-covered jar in the refrigerator.


Apple Walnut Coffee Cake

This is very good, with a nice mellow apple taste.




1/4 cup flour
2 tablespoons sugar
1/4 teaspoon cinnamon
2 tablespoons chilled butter
1/3 cup finely chopped walnuts

2 cups flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 cup butter, melted
1 cup sour cream
2 eggs
1 1/2 cups apples, peeled, cored and diced


Apple Walnut Coffee Cake


Mix flour, sugar and cinnamon together. Cut in butter until crumbly. Stir in walnuts. Set aside.

In a large bowl, mix flour, sugar, baking powder, baking soda, salt, cinnamon and allspice.

In a small bowl, whisk together the melted butter, sour cream and eggs. Pour all at once into the dry mixture and beat until the batter is smooth. Stir in apple.

Spoon batter in a greased 9 inch tube cake pan. Sprinkle the topping mixture over.

Bake at 350 degrees F. for 45 to 55 minutes. Cool in pan for 20 minutes. Run a knife around the cake to loosen, and remove from pan.


Australian Lamingtons Recipe

The easy way


         1 slab sponge cake (one day old)

         4 cups icing sugar

         1/3 cup unsweetened cocoa powder

         2 tablespoons butter

         1/2 cup milk

         2 - 3 cups desiccated coconut

To make the icing

         Cool the cake for at least half an hour in the Fridge or Freezer, then cut into squares or fingers

         Combine the Sugar and Cocoa in a large bowl

         Heat the milk and butter in a saucepan until the butter is melted.

         Add to the sugar/cocoa mixture and mix to a fluid yet not runny consistency

To put it all together

         Make a production line of Sponge Fingers, Chocolate Icing mixture in a bowl, coconut in a shallow container or plate, and a cooling rack with paper underneath.

         Using a fork dip the sponge fingers into the icing, roll it in the coconut covering it well, and then place on to the rack to dry.

         Once they have dried, place in an airtight container and leave to "mature" for at least a few hours, preferably overnight, before eating.

To make the sponge cake if you really want to


         1/2 cup butter

         3/4 cup castor sugar

         1 teaspoon vanilla extract

         2 eggs

         2 cups self rising flour

         1/2 cup milk


         Grease and Line a Lamington Tin (11 x 8 x 1.5 inches)

         Cream the Butter, Castor Sugar and Vanilla until light and fluffy.

         Add the eggs one at a time beating together as you go.

         Fold in the Flour and Milk, alternating as you go.

         Pour the batter into the prepared tin, spread evenly, and bake in a Moderate Oven (375f/190c) for 30-40 minutes or until an inserted toothpick comes out clean.

         Allow to stand for a few minutes before turning out on to a cooling rack.

         Leave to cool then store in the Fridge overnight.


Basic Crepes


                     125 g plain flour

                     2 eggs

                     120 ml milk

                     120 ml water

                     2 g salt

                     30 g butter, melted


1.                              In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

2.                              Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3.                              Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.



Serves 4

                     1 recipe Basic Crepes

                       200g chicken thigh, diced

                     1 tablespoon unsalted butter

                     500 g fresh mushrooms, sliced

                     3 tablespoons unsalted butter

                     1/4 cup all-purpose flour

                     1 cup milk

                     1 package frozen chopped spinach, thawed and drained

                     1 tablespoon chopped fresh parsley

                     2 tablespoons grated Parmesan cheese

                     salt and pepper to taste


1.                            Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.

2.                             Place chicken in a large, deep skillet. Cook over medium heat until evenly brown. Drain, and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saut mushrooms.

3.                            In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add chicken, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.

4.      Fill each crepe with spinach and chicken filling, roll up


2 c. plain flour
1 tbsp. baking powder
3 tbsp. Sugar
1 egg
1 c. milk
1/3 c. vegetable oil

Preheat oven to 400 degrees. Mix first 4 ingredients together in a medium size bowl. Mix last 3 ingredients together in another bowl. Add liquid ingredients to dry. And mix with as few strokes as possible. Line muffin pan with paper liners. Fill liner of the way full. Bake for about 20 minutes or until done.

? Add about 1 cup of fruit or vegetables and 1 teaspoon of spice.
? Replace the oil with 6 tbsp. applesauce.
? Replace 1 Cups of plain flour with 1 c. whole meal flour.
? Replace the milk with skim milk

Basic Sponge Cake

2/3 cup plain flour
teaspoon baking powder
4 eggs
cup caster sugar
50 grams butter melted


  1. Preheat the oven to 180C.  Sift the flour and baking powder three times.  Set aside
  2. Place the eggs and sugar in a bowl and beat for 8 – 10 minutes or until the mixture is thick, pale and tripled in volume.
  3. Sift half the flour mixture over the egg mixture and gently fold through.  Repeat with the remaining flour.  Add the butter and fold through.
  4. Lightly grease pans.
  5. Bake for 20 – 25 minutes (20 minutes for cupcakes)
  6. Remove from the pans and cool.

Joe's Hick'ry Smoked BBQ Sauce


1 large onion – diced
500 ml tomato puree or finely diced tomatoes in puree
1 cup brown sugar
cup white vinegar
2 Tablespoons Worcestershire sauce
2 teaspoons Mexican chilli powder or Mexicana
2 tsp salt
tsp dry mustard powder
2 tsp liquid smoke


Sweat onions in hot oil for about 5 minutes,
Add remaining ingredients and simmer for 15 minutes to 45 minutes

Bran Muffins

• 1 1/2 cups wheat bran
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 egg
• 2/3 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup raisins
1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
2. Mix together wheat bran and buttermilk; let stand for 10 minutes.
3. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Buckeye bars

(Peanut Butter Slice)

Between 2


C.    Peanut Butter

125 g. Softened Butter

1 C      Biscuit Crumbs (malt)

1 C. Icing Sugar

125 g.  Milk Chocolate melts

3 T.     Cooking Oil


  1. Soften Butter and mix with Peanut Butter
  2. Stir in biscuit crumbs and icing sugar
  3. Mix well and pat into the bottom of a 20 cm x 25 cm baking pan.
  4. On low heat, in a double boiler, melt chocolate melts.
  5. Stir in cooking oil
  6. Pour over crust and refrigerate for several hours.
  7. Cut into bars.


Candied Yams


1 - 2 kgs sweet potatoes (gold)
100  gms butter
cup packed brown sugar
20 – 30 WHITE marshmallows


  1. Peel and cut sweet potatoes into large cubes and place into saucepan
  2. Cover with cold water
  3. Bring to a boil and reduce heat.  Gently boil until potatoes are tender
  4. Drain the potatoes
  5. Add the butter and brown sugar
  6. With electric beaters, mix until smooth.
  7. Place into baking dish (about 25cm x 20cm x 5cm approx)
  8. Place into preheated oven (180C ) until heated through
  9. Top with marshmallows leaving a bit of space between them
  10. Place in oven for about 5 minutes or until marshmallows are beginning to melt and brown. (You can place them under the griller too but be careful, they will burn quickly and even catch on fire if placed too close to the element)

Nb you can prepare these up to a day in advance up to step 7. Just cover with plastic wrap and refrigerate until you are ready to heat them through (should take about - hour at 180C


Super Rocky Road

oz (250 g) Good milk chocolate
6oz (200 gm) marshmallows cut in half or miniature marshmallows
1/4 Shredded Coconut
1/2 C Chopped Peanuts
1/2 C Turkish Delight Chopped

In a glass bowl, break up chocolate into pieces, melt over pan of simmering water - Make sure no water or steam gets  into the chocolate
Combine the rest of the ingredients in a large bowl and pour in the melted chocolate - Mix well
Pour mixture into a lined, lightly greased pan.  Press down gently
Refrigerate until firm. Cut into squares.

Easy Pavlova

2 egg whites
1 1/2 Cups Caster Sugar
1 teaspoon Cornflour
1 teaspoon Vanilla
1 teaspoon Vinegar
1/3 Cup Boiling Water
Whipped Cream
Assorted fruits, e.g. strawberries, peach slices, kiwi fruit, passionfruit, banana

1.  Line baking sheet with foil or non stick baking paper - spray with non-stick spray and dust with cornflour (cornstarch)
2.  Preheat oven to 180C (350F)
3.  Beat egg whites until stiff. Add sugar 1 Tablespoon at a time until incorporated.
4.  Mix Cornflour, Vanilla, Vinegar and Boiling water to a smooth paste
5.  Add to egg whites and beat until stiff and glossy. (approx 15 minutes)
6.  Bake for 20 minutes.  Reduce heat to low and bake for another 20 minutes.  Turn off oven and allow to cool inside oven.
7.  When cold, decorate with whipped cream and top with fruit.