I can hear each of you saying, what has this "On My Travels" Page to do with sewing and classes???  Well, "On My Travels", I meet many talented ladies.  And not only do they sew and laugh, but these ladies bring in the most scrumptious goodies to tantalize our taste buds and challenge our waistlines.  With their kind permission, I have published their recipes for you to be tempted with.  Read, bake and enjoy !!!

Jelly Cheesecake Slice - from Lyn
To make the base, finely crush a packet of plain biscuits into a bowl.  Melt about 2 tablespoons of butter and stir in.  Spread this mixture onto a base of a lamington tray and refrigerate. Now, place 250gms of softened cream cheese into a bowl and beat in 3 - 4 tablespoons of icing sugar, and 1 teaspoon of lemon juice. Dissolve 2 teaspoons of gelatine and add.  also, mix in 250 mls of whipped cream.  Pour this mixture over the base and return to the refrigerator.  Finally, dissolve a packet of jelly crystals in half the amount of water indicated on the packet.  When almost set, carefully pour over the chessecake mix and refrigerate.  Slice prior to serving.

Date Loaf - from Eva
Into a bowl, place 4 Weet-Bix (Vita Brits), 1 cup of loosely packed brown sugar, 1 1/2 cups of chopped dates, 3 tabsp butter and 1 teasp Bi-carb soda.  Pour over 1 cup of boiling water and let stand for 5 minutes.  Now add in 1 beaten egg and 1 cup of SR flour and mix well.  Pour into a greased/lined loaf tin and bake in a moderate oven for 45 to 60 minutes until cooked.

Vanilla Slice - from Liz
Lay in the bottom of a lamington tray, one packet of Lattice biscuits.  In a bowl, add 600mls of light cream, lemon zest, and one packet of vanilla pudding mix.  Mix with an electric beater for about one minute until thick.  Layer the vanilla cream evenly onto the biscuit base.  Complete the slice with another layer of Lattice biscuits. Keep in the fridge.  

Fruity Yoghurt Cake - from Tess
Into a bowl, add 1 1/2 cups each of the following,- self raising flour, vanilla yoghurt, fruit medley, shredded coconut, and brown sugar.  (Add some slivered almonds, chopped walnuts or macadamia nuts to the fruit medley to add a bit of crunch to the cake.)  Mix well. Pour into a lined 9" square cake tin and cook in a moderate oven (170 - 180 deg) for approx 45 mins or until cooked.  Leave cool in the tin for 10 mins before turning out.

Lemon Coconut Squares - from Beth
Into a saucepan, place 1 cup of sweetened condensed milk and 250gms of butter.  Stir over heat until the butter is melted and mixture is combined.  Now, into a large bowl, place 500gms of finely crushed arrowroot biscuits, 2 teaspoon of grated lemon rind, and 2 cups of coconut.  Add the condensed milk and butter mixture to the bowl.  Mix ingredients with hands.  Press into a greased lamingtom tray and refrigerate for 1 hour.  Ice with lemon icing (a combined mixture of 1 3/4 cups sifted icing sugar, 3 tablespoons of lemon juice and 30 gms of softened butter) and sprinkle with extra coconut.  When the icing has set, cut slice into squares and store in the fridge. 

Bailey Christmas Balls - from Jenni
Into a blender/whizz, place1 packet of roughly broken arrowroot biscuits, 1 tin of sweetened condensed milk, 1 cup of mixed fruit, 1 cup of coconut, 2 tablespoons of cocoa and a good dash of Baileys Irish Cream (approx 3-5 tabsp).  Blend until combined, approx 30 secs.  Roll into balls and coat with extra coconut.  Store in the fridge.  P.S.  Do not eat these and then drive.

Zucchini Slice - from Theresea
Into a large bowl, combine 2 zucchini (grated), 5 bacon rashers or ham (finely chopped), 1 large onion (finely chopped), 1 cup of tasty cheese (grated), 1 tablespoon of vegetable oil, and 1 cup of S.R. flour.  Place the blended mixture into a greased baking dish.  Now, in a separate bowl, whisk 5 large eggs.  Pour the egg mixture over the mixture.  Decorate with slices of tomato and sprinkle with some Italian herbs. bake in a slow to moderate oven (150 deg C.) for approximately 1 hour until the slice is firm in the centre.  Serve hot or cold with green tossed salad.

Butterscotch Biscuits - from Paula
Cream 250 grams of butter with 1 cup of firmly packed brown sugar, 2 tablespoons of golden syrup and 2 teaspoons of vanilla essence until the mixture is light and fluffy.  Stir in 2 1/2 cups of self raising flour until well combined.  Roll into balls, place on a greased tray and flatten with a fork.  Bake in a slow oven (160 deg C) for approx 20 minutes or until brown.  Place on a rack until cool.  Store in an airtight container.

Weight Watchers Fruit Cake - from Tricia
Soak 1 kg of mixed fruit overnight in 2 cups of strong black coffee. (2 cups of water with 2 dessertspoons of coffee).  Then, add 2 cups of self-raising flour and 150grams of chopped fruit and nut chocolate to the mix.  Mix well and spoon into a lined 8" square baking tin.  Bake in a 160 deg C oven for approximately 90 minutes and until cake is firm in the centre when lightly pressed.  Store in an air tight container in the fridge.  Great with custard as a dessert.

Fruit Medley Cake - from Lyn
Into a large bowl, add 1 packet of chopped fruit medley mix and about a handful more of sultanas.  Also add 1 and a half cups of self-raising flour, 1 and a half cups of dessicated coconut, 1 cup of sugar, and 1 and a half cups of milk.  Mix well.  (The mixture will be runny.)  Pour into a lined 8" square baking tin.  Bake in a 160 deg C oven for approximately 90 minutes and until the cake is firm in the centre when lightly pressed. 

Date Biscuit Slice - from Eva
Into a saucepan, add 8 ozs butter, 3/4 cup of dark brown sugar and 1 cup of chopped dates.  Bring to the boil, stir and cook until soft (about 5 minutes).  Allow to cool a little before mixing in a well beaten egg.  Return to the heat and cook for a further 2 minutes, mixing all the while.  Lastly mix in 1 packet of Milk Coffee biscuits, which are roughly crumbled.  Press into a greased or lined lamington tray.  Decorate with coconut.  When cool, cut into squares and store in an airtight container in the fridge.

Hommus - from Helen
Soak 1 and a half cups of dried chickpeas overnight with 1 teaspoon of soda.  (tinned chickpeas can be used, but dried peas do taste better.)  Drain the chickpeas, and boil in fresh water until very soft (about 1 hour).  Or use a crock-pot for a few hours.  Strain the chickpeas again and reserve the liquid.
With a processor, puree the chickpeas with about 2 cloves of garlic, 1/2 cup of lemon juice and a pinch of salt.  Add in 3/4 cup of tahini paste.  If the mixture is very thick, add some reserved liquid until a creamy consistency.  Add extra lemon juice, salt or garlic to taste as required.  Decorate with sprinkled cayenne pepper and parsley.  Serve with water biscuits or bread.  Store in the fridge.