oatmeal jam crumble bars

Oatmeal Jam Crumble Bars


1 1/2 cups plain flour
1 1/2 cups rolled oats
1 cup brown sugar
3/4 cup butter (softened and cut into chunks)
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1/2 cup jam (use your favourite flavour, I used raspberry)

1. Cut the butter into the flour, oats, sugar, baking soda, salt and vanilla till they are blended and resemble coarse crumbs with small and big chunks.
2. Take half of the mixture and press them into the prepared 8 x 8 inch baking pan till the bottom is covered evenly.
3. Using a piping bag or a zip-lock bag with one side of the tip snipped off, pipe the jam all over the mixture leaving half an inch of space from the sides.
4. Sprinkle the remaining mixture all over the jam but do not press down. Make sure they are evenly spread.
5. Bake in preheated oven at 180 C for 30-35 minutes. Let cool then slice into bars.

chocolate cherry brownies

Chocolate Cherry Brownies


1 cup butter
1 cup dark chocolate (at least 60% cocoa broken into pieces)
3 large eggs
1 cup sugar
2 tsp vanilla extract
1 cup plain flour
1 tsp salt
1/2 cup drained morello cherries

1. Melt dark chocolate and butter in a microwavable bowl at medium for about a minute and till it's thick and creamy when stirred. Let cool.
2. Beat sugar, vanilla, and eggs till creamy and smooth.
3. Mix the chocolate mixture with the eggs mixture.
4. Add in the flour and salt and mix till well combined.
5. Fold in the morello cherries and spread the batter onto prepared brownie pan.
6. Bake in preheated oven at 180 C for 25-30 minutes.
7. Let cool then slice into squares.

eggless chocolate chip cookies

Eggless Chocolate Chip Cookies (makes about 2-3 dozen cookies depending on their size)


1 cup brown sugar
1/2 cup margarine
1/3 cup plain lowfat yogurt
1 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 cup combination chocolate chips (semi-sweet, dark and white)

1. Preheat oven to 180 C.
2. In a small bowl, combine the flour, baking soda and salt until well combined.
3. Cream together margarine and sugar until light and fluffy.
4. Add in the low-fat yogurt and vanilla, beat until well incorporated.
5. Add the flour in 2 installments mixing/beating well after each addition.
6. Mix in the chocolate chips till well incorporated.
7. Drop on greased cookie sheets in 1 tbsp quantities (2 inches apart) and bake for about 15-18 minutes or until golden brown on the sides.

cherry custard pie

Chery Custard Pie


1/2 cup unsalted butter
1 cup brown sugar
1 1/4 cup flour
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp baking powder
2 cups pitted fresh cherries sliced in half
2 eggs
1 cup milk

1. Preheat oven to 180 C.
2. Cream the butter and sugar. Sift together the flour, salt, cinnamon and baking powder. Add to butter/sugar and mix briefly. The mixture should be crumbly but moist enough to hold together when pressed. Set aside 1/4 cup and press remaining dough into tart pan, making sure the sides are strong and even.
3. Arrange cherries, spreading evenly over the bottom. Sprinkle on the reserved 1/4 cup of mixture and place tart pan on a baking sheet and slide into the oven. Bake for 15 minutes.
4. Meanwhile, whisk the eggs in a bowl, then add the milk and whisk until combined. After 15 minutes, open oven door and pull the baking sheet half way out of the oven. Carefully and quickly pour the custard mixture over the tart and carefully push the baking sheet back in and close the oven door. Bake another 25 minutes, until crust is deep gold and the custard is set and beginning to brown.
5. Remove from oven and let cool slightly before removing tart ring. Let cool completely before sliding off bottom. Serve warm, at room temperature or slightly chilled with ice cream.