150 g plain chocolate
115 g butter, diced
225 g sugar
5 tsp vanilla flavouring
115 g self-rising flour
75 g pecan nuts or walnuts, chopped
2 eggs
50 g chocolate

Directions:

1. Break up chocolate and place with the butter in a large bowl over a saucepan of simmering water. Heat, gently stirring occasionally, unitl melted and evenly blended.

2. Remove from the heat and add all the remaining ingredients. Beat well until evenly combined, then turn into a greased and base-lined shallow 25×16 cm cake tin.

3. Bake 200C / 400F for about 20 minutes until well browned amd set on top. Cover lightly with foil and bake for another 10 minutes until fine skewer inserted in the center comes out clean.

4. Leave to cool in the tin for 10 minutes. Loosen with a knife and turn on to a wire rack to cool. Cut into 12 squares.

115 g butter or margarine, softened
200 g sugar
2 eggs
2 lemons
115 g self-rising flour
5 tsp baking powder
2 egg whites
5 tsp coffee
chopped walnuts
icing sugar, for dusting

Directions:

1. Beat together the butter, 115g sugar, two eggs, coffee, flour and baking powder.

2. Spoon into a greased and base-lined shallow 28 x 18 cm cake tin.

3. Whisk the egg whites until stiff but not dry. Fold in the remaining sugar and chopped wallnuts. Spoon roughly over the mixture. Bake at 180C / 350F for about 30 minutes until golden.

4. Cool in the tin for a few minutes before turning out on to a wire rack to cool. Cut into fingers and dust with icing sugar.

115 g butter or margarine, softened
200 g sugar
2 eggs
2 lemons
115 g self-rising flour
5 tsp baking powder
2 egg whites
75 g desiccated coconut
grated rind of 1 lemon
1 ml lemon juice
icing sugar, for dusting

Directions:

1. Beat together the butter, 115g  sugar, two eggs, grated rind of lemon, flour and baking powder.

2. Add about 1ml lemon juice or enough to form a soft dropping consistency. Spoon into a greased and base-lined shallow 28 x 18 cm cake tin.

3. Whisk the egg whites until stiff but not dry. Fold in the remaining sugar, grated rind of 1 lemon and the coconut. Spoon roughly over the mixture. Bake at 180C / 350F for about 30 minutes until golden.

4. Cool in the tin for a few minutes before turning out on to a wire rack to cool. Cut into fingers and dust with icing sugar.

75 g self-rising wholemeal flour
75 g rolled porridge oats
75 g sugar
115 g butter or margarine
115 g dried apricots, chopped

Directions:

1. Mix together the flour, oats and sugar in a bowl. Rub in the butter until the mixture resembles breadcrumbs.

2. Spread half of the oat mixture over the base of a lightly greased shallow tin measuring 28 x 18 x 3.5 cm, pressing it down lightly.

3. Drain and chop the apricots. Spread them over the oat mixture in the tin.

4. Sprinkle the remaining oat mixture over the apricots and press down well. Bake at 180C / 350F for 25 minutes until golden brown. Leave in the tin for about 1 hour until cold. Cut into bars to serve.

115 g butter or margarine
115 g soft light brown sugar
15 tbs syrup
50 g hazelnuts, roughly chopped
175 g porridge oats
50g milk chocolate drops

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Directions:

1. Melt the butter with sugar and syrup in a saucepan. Stir in the hazelnuts and oats. Allow to cool slightly, then stir in the chocolate drops.

2. Spoon into a lightly greased shallow 28 x 18 cm (11 x 7 in) cake tin. Bake at 180C / 350F for about 30 minutes until golden and firm.

3. Cool in the tin for a few minutes before cutting into squares. Turn out on to a wire rack to cool completely.

175g (6oz) Self-rising flour
175g (6oz) semolina
175g (6oz) Butter or margarine
75g (3oz) caster sugar
225g (8oz) stoned dates,chopped
1 x 15ml tbs honey
1 x 15ml tbs lemon juice
pinch of ground cinnamon

Directions:

1. Mix the flour with semolina.? Melt the butter with the sugar in a saucepan, then stir into the flour mixture.

2. Press half of the mixture into a greased shallow 18cm (7in) square tin.? Meanwhile, heat the dates with the honey, 4 x 15ml tbs water, lemon juicea and cinnamon, stirring well, until the mixture is soft and smooth.? Spread this filling over the mixture in the tin, cover with the remaining mixture and press down lightly.

3. Bake at 190C/375F for 30-35 minutes. Cut into fingers, then cool in the tin.

Variation:
Use 75g (3oz) chopped dried apricots instead of the dates and cook with 200ml (7oz) water for 10 minutes until softened. Puree if wished in a blender or food processor.

Makes 12

115g (4oz) Plain flour
pinch of salt
50g (2oz) Butter
1 x 5ml tsp caster sugar
1 egg yolk

Filling:

3 x 15ml tbs raspberry jam
1 Egg white
3 x 15ml tbs ground almonds
50g (2oz) caster sugar
few drops of almond flavouring
3 x 15ml tbs flaked almonds

Directions:

1. Sift the flour and salt into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and add the egg yolk and enough water to mix to a firm dough.

2. Knead lightly on a floured surface, the roll out to an 18cm (7in) square and use to line the base of a greased shallow 18cm (7in) square cake tin. Spread the pastry with the jam, almost to the edges.

3. Whisk the egg white until stiff. Fold in the ground almonds, sugar and almond flavouring. Spread the mixture over the jam.

4. Springkle with flaked almonds and bake at 180C/350F for about 35 minutes until crisp and golden. Cool in the tin, then cut into squares.

Makes about 12

75g (3oz) Butter or Margarine
50g (2oz) Light soft brown sugar
3 x 15ml tbs golden syrup
175g (6oz) rolled oats

Directions:

1. Melt the butter with the sugar and syrup in a saucepan, then pour on to the rolled oats.? Mix well and turn the mixture into a greased shallow 18cm (7in) square cake tin. Press down well.

2. Bake at 180C/350F for about 20 minutes until golden. Cool slightly in the tin, mark into fingers with a sharp knife and loosen round the edges.

3. When firm, remove from the tin and cool on a wire rack, then break into fingers

Makes about 10

450g (1lb) eating apples, peeled, cored and chopped
5 x 15ml tbs unsweetened fruit juice
225g (8oz) mixed dried fruit, such as dried apricots, dates, sultanas,chopped if necessary.
115g (4oz) chopped mix nuts
75g (3oz) rolled oates
75g (3oz) self-rising flour
25g (1oz) desiccated coconut
50g (2oz) pumpkin seeds
2 x 15ml tbs vegetable oil
2 x 15ml tbs apricot conserve

Directions:

1. Put the apples and fruit juice in a heavy-based saucepan, cover and cook gently for 10-15 minutes or until the apples are very soft, shaking the pan occasionally without removing the lid. Beat the fruit thoroughly to make a smooth juice.

2. Add all the remaining ingredients except the conserve, and beat well together. Spoon the mixture into a greased and lined 20cm (8in) square cake tin and bake at 180C/350F for about 40 minutes until firm.

3. Turn out to a wire rack. Brush with the conserve while still warm and mark into 12 bars. Leave to cool, then cut through into bars.

Makes about 10

3/4 cup all-purpose flour
1/3 cup baking cocoa
1/3 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup granulated sugar
2 large egg whites
1/2 cup evaporated milk
3/4 cup applesauce
1/2 cup light corn syrup
1 1/2 teaspoons vanilla extract, divided use
2 cups powdered sugar, sifted
2 tablespoons baking cocoa
1 tablespoon milk
Vegetable cooking spray

1. Preheat oven at 350?F Grease 9 x 9 x 2-inch baking pan.

2. Sift together flour, unsweetened baking cocoa, cornstarch, baking powder, baking soda and salt in a medium bowl. Mix in sugar; set aside.

3. Combine egg whites with evaporated milk in a large bowl. Mix in applesauce, corn syrup and two thirds of the vanilla. Add flour mixture; blend well.

4. Pour batter into prepared pan and bake 35 minutes or until an inserted toothpick comes out clean. Remove from oven. Cool completely on rack before frosting.

5. Frosting: Sift together powdered sugar and unsweetened baking cocoa. Mix in remaining third vanilla and milk. Beat until smooth, cautiously adding water if needed.