Caipirissima

Ingredients

1 lime
2 tbsp castor or super fine sugar
2 - 3 oz Bundaberg Dark Rum
Crushed Ice

Slice lime into 8 wedges. Place at bottom of old-fashioned glass with sugar. Muddle together until limes release oils and sugar is dissolved. Add crushed ice until glass is 3/4 full. Top with rum and serve.

Same as caipirinha but instead of cachaca you add dark rum. It's great!

Dark 'n Stormy

Ingredients
1 Part Bundaberg Rum (or good dark rum)
4 Parts Good Ginger Ale
1 Lime, Wedged
Crushed Ice
Old-Fashioned Glass

Mix rum and ginger-ale together in an old-fashioned glass over cracked ice. Squeeze 1 lime wedge over top and serve.

Mary's Brownies

Ingredients
3/4C (170g) Butter, melted
1 1/2 C Flour
1 1/2 Sugar
3 eggs, beaten
1/2 C Cocoa
1/2 Baking Powder
1 Tsp Vanilla
1/2 C Mini Dark Chocolate Chips
1/2 C White Chocolate Chips
1/4 C Chopped Nuts (Optional)

Preheat oven to 350F degrees or 180C (160C Fan Bake). Mix ingredients together. Pour into a 9x13 pan that has been sprayed. Alternately you can use silicone mini muffin pans. Will make 48. Spray bottoms of each one and use a small (#40)cookie scoop.

Bake 9x13 pan for 16-18 minutes or until toothpick placed into center comes out barely moist. If it comes out dry it is overdone.

For mini brownies, bake 12-15 minutes following same theory -- toothpick should come out with crumbs clinging.

Friands

Ingredients
125g butter
1 cup almond meal
1 2/3 cups icing sugar, sifted
3/4 cup plain flour
1/2 teaspoon baking powder
5 egg whites
1/3 cup fresh or frozen raspberries, blueberries or sliced strawberries

1/2 C Shredded Coconut, 1 lime, zested

Preheat the oven to 350F or 180C (I used 160 Fan Bake). Place the butter in a saucepan over low heat and cook until melted and a very light golden colour. Set aside. [I did this the first time I made friands; this time I just melted the butter in the microwave.]

Place the almond meal, icing sugar, flour and baking powder in a bowl and stir to combine. Add the egg whites and stir to combine. Add the butter and stir to combine. [If making coconut and lime friands, add coconut and lime zest now.]

Grease 10 x 1/2 cup capacity muffin tins [of course, if you have friand tins, you might as well use them]. Spoon 2 tablespoons of the mixture into each tin and sprinkle the berries over the top. [You can also top the coconut and lime ones with a little more coconut and zest if you want.] Bake for 15-20 minutes or until golden and springy to touch but moist in the centre. [Mine took 18 minutes.]

Remove from pans after 10 minutes.

LeRoy's Casserole

• 3/4 kg lean ground beef, browned and seasoned with salt and pepper 
• 1-2 cans green beans 
• 1 can mixed vegetables
• 1 can condensed cream of mushroom soup 
• 4-6 slices of kraft or velveeta cheese 
• 1 bag frozen tater tots 

Assembly:

1. Layer beef in bottom of oven-proof pyrex or metal pan (9x13 is usually what I use). 
2. Then layer green beans evenly over the meat.
3. Pour can of soup over top, smoothing evenly. 
4. Layer cheese.
5. Then lay tater tots next to each other tightly until entire top is covered with tater tots. 
6. Bake at 375 degrees (180C) until you can see soup mixture bubbling. 
7. Approx 45 minutes. Serve with crusty bread.

Mascarpone Brownies

Ingredients for Brownies

6 oz Bittersweet Chocolate
½ cup Butter
8 oz Mascarpone
6 Tbl Butter, softened
4 each Eggs
1 2/3 cup Sugar
2 tsp Vanilla
¾ tsp Baking Powder
¼ tsp Salt
¾ cup All-Purpose Flour

Ingredients for Sauce (Optional) - Which we aren't using since the kids don't like honey!!!

1 cup Heavy Cream
7 oz Bittersweet Chocolate, chopped into small pieces
3 oz Unsweetened Chocolate, chopped into small pieces
3 Tbl Honey (I prefer a mesquite honey for its stronger flavor)
3 Tbl Barenjager (This is optional but is a fantastic German honey liquor)

Prepare the Brownies

Preheat oven to 350ºF. Spray the Baker’s Edge with non-stick cooking spray. Combine the flour, baking powder and salt in a small bowl. Melt a ½ cup of butter with the chocolate. Meanwhile, in the bowl of a mixer using a paddle attachment, beat the mascarpone, 6 Tbl of softened butter, and the sugar until light and smooth. Add the eggs to the cheese mixture one at a time and thoroughly scrape the bowl after each egg is added. Add the vanilla and mix. Add the chocolate and mix just until combined. Finally, add the dry ingredients and mix slowly just until combined. Pour into the prepared pan and back approximately 45 minutes or until a toothpick is inserted and comes out clean. Please note: The brownies will rise up during the baking process but after being removed from the oven will collapse to a normal height.

Prepare the Sauce

Heat the heavy cream in a saucepan over medium heat until just starting to boil. Remove the pan from the heat and add both types of chocolate. Let the chocolate sit of a minute and then stir until completely melted. Add the honey (and if desired the Barenjager).

Tip

The brownies are good both with and without the sauce. If you decide to use the sauce, it is best to make it ahead of time and refrigerate until you are ready to use it. This allows the honey flavors to develop more fully. Heat it slightly over a low heat and once it is pourable, serve it with the cooled brownies.

This recipe was written for use with an Edge Brownie Pan or a standard 9" x 13" baking pan.