Damper Bread

Ingredients
4 Cups self-raising flour
1 tsp salt
1 1/2 - 1 3/4 cup milk
30g butter, melted

Method

1. Preheat oven to 210C (190Gas). Sift flours and salt into bowl and makes a well in the centre of the flour.
2. Combine milk and butter and pour 1 1/2 C up liquid onto the flour. Using a knife, mix quickly and lightly in a cutting motion. Add remaining if the mixture is too dry. The mixture will leave the side of the bowl and form a rough, slightly sticky ball.
3. Turn out onto a lightly floured surface; knead 1 minute until dough forms a soft, smooth 18-cm ball. Place on a silpat lined tray and flatten slightly. With a sharp knife, cut 2 slits 2 cm deep across dough to form a cross. Brush top with extra milk and sprinkle with a little extra wholemeal flour.
4. Bake 15 minutes, then reduce temperature to 180C and cook for a further 20-25 minutes or until the damper is golden brown and cooked. The base will sound hollow when tapped. Cool on a wire rack.
5. To serve, slice or pull apart and butter. Spread with jam if desired.
NOTE: Best eaten on day of baking.

Use all white flour for a lighter damper or 2 C wholemeal 2 C white flour for lighter. Or any combination.

sweet and spicy candied pecans

Ingredients

Nonstick vegetable oil spray
3 tablespoons light corn syrup
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon (generous) freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces

Preparation
Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.

Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)

layered peppermint crunch bark

Ingredients
17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract

Preparation
Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.

Packed in jars that are decorated with red ribbon and candy canes, this sweet makes a festive gift. To crush the peppermints coarsely, tap the wrapped candies firmly with the bottom edge of any unopened 15- to 16-ounce can.

Servings: Makes 36 pieces.

Double Chocolate Cookies

Ingredients

Makes about 3 dozen

• 1 cup all-purpose flour
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 4 ounces coarsely chopped good-quality dark or milk chocolate
• 1/2 cup (1 stick or 114g) unsalted butter
• 3/4 cup M&M's
• 1 1/2 cups sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 325F or 160C degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt chocolate with butter in a small heatproof bowl set over a pan of simmering water or in microwave; let cool slightly.
2. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in M&Ms
3. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper or nonstick baking mats, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 7-9 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days. (IF THEY LAST THAT LONG!)