Creamed Rabbit Casserole with Pumpkin Scone Whirls

Diced flesh of 1 steamed or boiled rabbit
3 cups medium thickness white sauce
1 cup cooked celery
Half cup diced cooked carrot
2 tbsp diced parboiled red pepper
Half cup diced ham or cooked bacon
Salt and pepper to taste

Combine all ingredients, fill into ovenware dish. Prepare whirls.

Pumpkin Scone Whirls:
Cream 1 tbsp margarine or butter with 1 tbsp sugar. Beat in half to 3/4 cup dry mashed pumpkin. Work in 1 and 1/2 cups self-raising flour sifted with quarter tsp salt, making a firm scone dough. Add a little milk if pumpkin is very dry. Turn onto floured board, knead slightly, roll to barely quarter inch thickness. Spread with peanut butter, warmed to spreading consistency. Moisten edges, roll up as for swiss roll, cut into half inch slices. Pack closely together round edge of casserole. Bake in hot oven until whirls are cooked and meat mixture thoroughly heated. Serve hot, garnished with parsley.

Linda's Orange Cake

1 cup sugar
4 eggs separated
1 cup plain flour
2 tsp baking powder
125g butter, melted
grated rind and juice 1 orange
3 quarters cup orange juice
2 tbsp sugar

Chocolate icing
125g semi-sweet chocolate
1 tsp instant coffee
1 tbsp boiling water
1 tbsp sour cream

Lightly grease a 23cm cake pan and preheat oven to 180C. Beat sugar and yolks till thick and creamy. Sift flour and baking powder and fold into beaten egg yolks. Fold in melted butter orange rind and juice, then the egg whites beaten till they stand in peaks. Place mixture in tin and cook 40 mins. Remove from oven and turn onto cake cooler while you combine the orange juice and sugar stirring until sugar is dissolved. Return cake to pan and while still warm spoon on the sweetened orange juice. Leave until cold, cake will absorb the juice. Turn out onto flat plate and spread top and sides with chocolate icing. Serve as a dessert with bowl of unsweetened whipped cream. Dress up with fresh berries.
Icing- place all chocolate in a bowl and stand over hot water. Dissolve coffee in boiling water add to choc and stir till smooth. Remove bowl from heat and stir in sour cream. When mixture is smooth, spread over cake.

Cocoanut Syrup Cake

250g butter
2 cups raw sugar
1 tbsp grated lemon rind
8 eggs
4 cups cocoanut
2 cups Self Raising flour
fresh berries and icing sugar to decorate
Syrup: 1 lemon, 2 cups raw sugar, 1 and half cups water

Lightly grease a 25cm round cake tin, line base with paper, then grease. Beat butter sugar and rind in large bowl electric mixer. Add eggs one at a time. Stir in cocoanut then sifted flour. Cook in mod slow oven 160 C 325F 1 and half hours.
Syrup. Veg. peeler rind from lemon. Cut into 5mm long strips. Combine rind sugar and water in pan stir without boiling until sugar is dissolved. Bring to boil reduce heat simmer 3 mins without stirring
Strain
Pour hot syrup over hot cake, cool in pan
Decorate with fresh berries dusted with sifted icing sugar

Carrot Cake with Cream Cheese Frosting

3 cups plain flour
2 cups castor sugar
1 tsp salt
1 and half tsps Bicarb of Soda
1 cup undrained canned crushed pineapple
2 cups grated carrott
4 eggs
1 cup chopped walnuts
1 and half cups salad oil
1 tsp vanilla

Sift flour, sugar, salt and bicard tog. in a large mixing bowl. Add pineapple carrott eggs oil and vanilla and beat till combined. Stir in chopped nuts. Spoon batter into 2 well-greased and lined 20cm sandwich tins. Bake in preheated oven 180C for 1 hour or til skewer comes out clean. Put frosting between and on top.
Soften 125g cream cheese and gradually beat in 1 cup sifted icing sugar till light and fluffy. Add a little grated lemon or orange rind, or citrus fruit to flavour.

Scones

Sift 4 cups plain flour, 1 tbsp castor sugar, 1 tsp bi carb soda, 2 tsps cream of tartar and 1 tsp salt into large mixing bowl. Using fingertips rub in 60g of chilled chopped butter. Mix tog. one cup milk, 2 tsp lemon juice and beaten egg and pour into flour. Bake in 220C oven for 8-10 mins.