Give her a day off, do the cook­ing

Be­cause mum shouldn’t have to be in the kitchen

Central and North Burnett Times - - ADVERTISING FEATURE -

MOTHER’S Day is the perfect time to pam­per your mum and show you how much you care.

What bet­ter way to do that than to cook her some de­light­ful meals.

Cen­tral and North Bur­nett Times jour­nal­ist Jack Lawrie has en­listed the help of his mum Leanne Mor­gan for some easy, de­li­cious recipes you can serve to your mother on her spe­cial day.

Cookie dough Slice IN­GRE­DI­ENTS

1 pkt re­frig­er­ated cookie dough (al­ter­na­tively make up a packet mix for choc chip cook­ies as per the di­rec­tions on the pack and re­frig­er­ate overnight)

1 egg

1⁄ cup caster sugar 2 250g Philly cream cheese METHOD

Di­vide the cookie dough in half. Press one half on a 15cm x 27cm slice tin, lined with bak­ing pa­per.

Beat the cream cheese, egg and sugar un­til com­bined and smooth then poor over the dough.

Crum­ble the re­main­ing dough evenly over the mix­ture.

Bake in a mod­er­ate over for 35-40 mins. Cool in the tin. Cut into squares when cool.

Healthy Pump­kin bread IN­GRE­DI­ENTS

1⁄ cup co­conut oil 3

2 eggs

½ cup maple syrup (or honey)

1 cup mashed pump­kin 1ts vanilla ex­tract

½ tbs salt

1 2⁄ cups whole­meal 3 self-rais­ing flour

1 ts bak­ing soda

¼ cup nat­u­ral set yo­ghurt ¼ cup pepi­tas METHOD

Pre­heat oven to 180°C. Line a loaf pan with bak­ing pa­per.

Us­ing an elec­tric mixer, mix the oil, maple syrup, vanilla, yo­ghurt and eggs un­til well com­bined.

Stir in cooked and mashed pump­kin.

Stir in the flour, bi­car­bon­ate of soda and salt through the pump­kin mix­ture. Stir gen­tly to com­bine.

Spoon into pre­pared pan. Smooth sur­face and sprin­kle with pepi­ras.

Bake for 45 to 50 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. Stand in pan for 10 min­utes.

Lift onto a wire rack. Serve warm or cold. Su­per Easy Tea Bread IN­GRE­DI­ENTS

¾ cup sul­tanas

¾ cup cur­rents

1 cup brown sugar

1 cup black tea

1½ cups SR Flour

2 eggs 2 tbs mar­malade METHOD

Soak fruit in tea overnight

Add flour and sugar and mar­malade and mix well.

Pre­heat oven to 180°C. Line a loaf pan with bak­ing pa­per. Spoon into pre­pared pan. Bake in a mod­er­ate oven for 1 hour or un­til a skewer in­serted into the cen­tre comes out clean.

Stand in pan for 10 min­utes. Lift onto a wire rack. Serve warm or cold.

PHOTO: LEANNE MOR­GAN

TASTY: Cookie dough slice, a de­li­cious sweet that's sure to be a favourite of mums and kids alike.

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