Cut yourself a big slice of this light and fluffy almond, honey and sweet spiced cake to enjoy as morning or afternoon tea with a cup of your favourite brew.

It's the toffee sauce that makes these little sticky date puddings super delicious, and extra indulgent, rich with the dark flavours of caramelised sugar.

This is a beautiful cake, the combination of tart quince, sweet blackberries, delicate sponge and crumble is unusual and exquisite. Quince and blackberry crumble cake is the perfect tea-time indulgence.

Piled high with fluffy frosting, cloud cakes are as light and dreamy as their name suggests. Add a dash of colour by sprinkling them with coloured sugar.

Soaked in orange syrup, this flourless orange polenta cake is delicious with a dollop of whipped cream or yoghurt. If you want to kick it up a gear, stir one tablespoon of brandy into the syrup just before you pour it on the cake.

This traditional Cornish lunch dish is the ultimate comfort food with a crisp, golden crust surrounding a hot potato and meat filling.

Slices of creamy camembert on pumpernickel topped with pear compote make sophisticated canapes for a cocktail party.

Ditch the store bought bread and make it like your grandparents used to. Your family will love the smell of freshly baked bread floating through the house...

Make a delicious pie base and crust with this parmesan cheese spiked short crust pastry recipe. You can leave the cheese out if you prefer, and even replace it with sugar for a sweet dish.

This Thai fish parcels recipe makes sure all the flavour cooks into the fish. If you can't buy kaffir lime leaves, substitute the young leaves from any other citrus tree. Serve the fish parcels with lime cheeks or a salad made from fresh pomelo or grapefruit segments.

This is a super easy and scrummy dessert, plus you can whip up a batch of pear galettes on a whim. Best served with a dollop of top notch double or clotted cream.

Orange and poppy seeds is a classic combination for friands, you can liven it up by using mandarin instead.

A true American classic, pumpkin pie is traditionally served at Thanksgiving and Christmas. Sweet and spiced with cloves, cinnamon, ginger and all-spice, this pie is at it's best served with a dollop of cream or a scoop of ice-cream.

The filling for these delicious little chicken and mushroom pot pies can be made a day ahead, meaning you just have to pop the pastry lid on and bake them when you're ready to eat.

Sweet, golden and crunchy, these beautiful coffee snaps are brilliant enjoyed with a hot cuppa for afternoon or morning tea.

Passionfruit is an often underrated fruit but you won't be forgetting its sweet flavours anytime soon with this creamy buttermilk cake and syrupy passionfruit icing.

Enjoy a bite of heaven with these light and fluffy homemade coffee friands. They are gorgeous enjoyed with your mid-morning or afternoon coffee as a relaxing treat with friends.

Home-made potato wedges are so easy, and so yummy, that there's really no point in buying the frozen kind. If you want to up the ante, serve them tossed in sea salt, lemon zest, pepper and a little lemon juice.

This potato bake is brought to life with a shake or three of piri-piri, a hot Portuguese sauce made of chilli, garlic, ginger, oil and herbs that is available from supermarkets. You can also use pontiac potatoes for this recipe.

The raspberry and almond cake can be made a day ahead, then split and fill the cake with mascarpone cream on the day of serving.

Rich, crunchy, dense and caramelly, this upside-down chocolate caramel nut cake is a slice of pure indulgence. Perfect with coffee as a special afternoon tea, or served up to celebrate a birthday.

These mini choc chip friands can be made a day ahead if you're baking to entertain, and go down a treat with a cup of good coffee. They also freeze well, just don't ice them beforehand.

Crisp and flaky French pastries, palmiers are so-named because they are folded and shaped to resemble the leafy arc formed by palm tree branches. Honey, pistachio and rosewater add a touch of the Middle East to these quintessentially French pastries.

Just as yummy as a pumpkin scone, and more useful for breakfast on the go or lunch-boxes. A delicious variation to this rosemary pumpkin bread is to add 100g crumbled soft goat cheese or crumbled soft blue cheese to the pumpkin mixture.

There's nothing better than the smell of freshly baked bread, except for the taste. Bring the restaurant to your home with freshly baked dinner rolls.

There's something therapeutic about making your own puff pastry. The process of rolling, buttering and folding is important to create light flaky layers in the pastry and at the end you get to eat delicious Danish pastries.

Put the kettle on and enjoy a sweet, golden passionfruit butter biscuit with your cup of coffee as a relaxing morning tea.

There are few more satisfying dessert experiences than plunging your spoon into a chocolate fondant cake and watching the molten centre run out.

Chocolate cake, while simple, can be the most satisfying desserts. And with a smothering of this rich fudge frosting you'll taste the decadence with every bite.

A light, egg-white frittata bursting with tasty vegetables, basil and parmesan cheese. Using freshly shelled green peas will give this dish an edge.

Basic cup cakes make a great project when you're looking to bake with the kids on a wet afternoon.

Sweet, rich and fudgey, these chocolate and macadamia squares are beautiful enjoyed with a mug of coffee for an indulgent afternoon tea or dessert.

The perfect balance between sweet and tart, this divine lemon coconut slice is beautiful served with a hot cuppa for an indulgent morning or afternoon treat.

An Italian filled and baked bread - perfect for children's snacks, lunches or any time!

This famous Viennese cake was originally made in 1832 by the grandfather of Eduard Sacher, founder of the Hotel Sacher, for the court of the Empire's Prince Metternich. The secret recipe was handed down to Eduard, who is responsible for popularising it on the hotel's menu.

Made from a combination of ricotta cheese and whipped cream studded with chocolate and candied peel and topped with chocolate curls, this Sicilian cheesecake recipe is a delight.

These traditional Parisian delicacies are named after a palm tree because, when baked, they resemble palm fronds. Palmiers were probably invented as a way to make use of puff pastry scraps; quick and easy, they're great for afternoon tea.

The thing about rock cakes is that they should look like little rocks, not taste or bite like one. Our simple rock cake recipe makes for little golden nuggets with a scone-like interior studded with sultanas.

Giant shells stuffed with ricotta, spinach and parmesan then drenched in tomato passata and baked, this baked stuffed conchiglioni recipe is perfect winter comfort food.

Just five ingredients make this salami and rocket pizza, making it perfect when you need dinner in a hurry. If you like your pizza spicy, use a salami with chilli in it for extra bite.

These fragrant sugar and spice shortbreads, infused with all the fragrances of the festive season, make fabulous end of year and edible Christmas gifts. Package in a pretty tin or box, and finish with a fancy label and pretty ribbon.

This very rich cake is perfect for the grand finale to a dinner party, and should be made ahead and served cold. The cake is almost like a huge truffle in texture; note that no flour is used.

Packed with even more flavour than a lemon tart, this baked passionfruit tart is perfect for a mid-afternoon pick me up.

There's something about warm cake that can turn even the most anti-sweet toothed reaching for the fork. These warm ginger and date muffins with caramel sauce are worth writing home about.

Recipe best made on day of serving. Note

A traditional, German rye bread, pumpernickel has a strong flavour and unique texture. Most often served here in tiny squares as a canape base, freshly made pumpernickel is softer and can be used for open sandwiches or served with soup.

Ditch the store-bought version that is often laden with preservatives and sugars, and go for this delicious homemade version of everyone's favourite spread.

Ricotta cheese takes the place of bechamel sauce to make this a truly quick and easy lasagne without sacrificing flavour or texture.

An enduring classic, these little French-style strawberry tarts are given a boozy lift with the addition of Grand Marnier.

A rich beef lasagne with the added flavour of garlic, mushrooms and wilted spinach, this classic family dish is sure to be a hit. Serve with garlic bread and a green salad for the full retro experience.

Pineapple cream slice

This recipe is also dairy-free. Note

The eggplant can be brushed with 1 tablespoon olive oil and cooked under the grill, if you prefer. Beef mince can be used in place of the lamb mince. Note

Equipment: deep 22cm (9-inch) round cake pan deep 15cm (6-inch) round cake pan 30cm (12-inch) round wooden cake board 15cm (6-inch) round wooden cake board medium offset metal spatula 3 wooden skewers. Note

Some butchers sell a pork and veal mince mixture. If it is not available as a mixture, buy 500g pork mince and 500g veal or beef mince. This recipe can be prepared 8 hours ahead to the end of step 6. It is best to cook the meatloaf just before serving so it retains its […]

Prepare for your kids' party to takeoff with this aeroplane runway cake! From The Australian Women's Weekly's iconic 'Children's Birthday Cake Book' cookbook, it's perfect for a six-year-old's birthday.

Caramelised onion, also called onion jam, is available in jars from large supermarkets and delicatessens. Note

Delicious, fragrant and herbaceous Vietnamese-style pork rolls from Australian Women's Weekly.

Bring a bit of Italy into your home with this gorgeous take on a traditional cake.

You will need to grate about 2 large carrots for this recipe. Note

Equipment: two 12-hole (1-tablespoon/20ml) mini muffin tins two 8cm x 26cm (3¼-inch x 10½-inch) bar cake pans 30cm x 47cm (12-inch x 18¾-inch) rectangular prepared cake board piping bag fitted with 2mm (⅛-inch) plain nozzle Leave one bar cake whole, cut the other into two pieces, as shown. Note

Mignardises date back to 18th century France, when pastry chefs baked small treats at the end of the day in the low residual heat of their ovens. The name comes from an old French word meaning cute', pretty’ `graceful’. They are served at the end of the meal to extend the pleasure of the evening. […]

Loaf can be stored in an airtight container for up to 3 days. Note

A twist on a French classic, l'oeufs à la neige, our soft meringues are topped with blackberry fool.

This delightful gnome cake by the Australian Women's Weekly is easier than it looks! All you need is some packet mix, a variety of sweets, some food colouring, and a little creativity! Have fun!

White icing is also known as fondant (it’s the traditional icing used on wedding cakes). It is available in packets from the supermarket and cake decorating shops. Keep the icing that’s not being handled, wrapped tightly in plastic. If logs don’t stick together during rolling, brush sides of logs with a little water. The tent […]

To make orange madeleines, add 1 teaspoon finely grated orange rind when beating the egg mixture. Omit the water and replace with 1 tablespoon orange juice. Note

Blood oranges are in season for all too short a time in winter. They have red-streaked, salmony-coloured flesh with a sweet, non-acidic pulp and juice with a slight berry taste; even the skin is not as bitter as other citrus. Note

Be sure to remove skewers before cutting and serving cake. This cake is not difficult ­it is, however, time consuming. Note

Use ground hazelnuts instead of almonds, if preferred. Cover with foil if cake starts getting too dark. Note

If using butter cream instead of vanilla frosting, you will need half a quantity of butter cream. We used a selection of small jelly beans, rainbow choc chips and M&M’s for the treasure. You will need 3 x 4-pack (460g) double chocolate chip muffins for this cake. Note

It’s important that the base of the bowl containing the lemon curd does not touch the simmering water. Plain un-iced sweet biscuits produce the perfect texture for a cheesecake crust, having an almost nut-like crunch. Note

The dough can be shaped into a log, wrapped tightly in plastic and frozen. Defrost in the refrigerator and slice into 1cm rounds, place on an oven tray and bake as above. Note

A super fast and easy recipe for classic hot cross scones with the distinctive chocolate cross on top.

You’ll find it best to make the citrus mixture in a large frying pan rather than a saucepan, so that the citrus slices fit in a single layer. This cake doesn’t actually contain marmalade as an ingredient, but its artful use of citrus rind strikes a similar visual chord. It is slightly painstaking to make […]

We used purple jubes, small jelly beans, Smarties and fizzers, but you can use any lollies you like. Note

We used plain un-iced Golliwog buscuits and an Aero peppermint chocolate bar in this recipe. Creme de Menthe is a mint- flavoured liqueur. Note

We used 2 bananas for this recipe. Keeping time: 2 days. Note

It is fine to use just one 300ml carton of cream for this recipe. You can make the pastry using a food processor. Process flour, ground macadamias, sugar, salt and butter until coarse breadcrumbs, with motor running, add water. Process until dough comes together. As the pastry is very short, it’s important to refrigerate it […]

If using butter cream instead of the vanilla frosting, you will need one quantity of butter cream. Note

Fondant carrots are available from specialty kitchenware shops or cake decorating shops. Alternatively, make your own using flower-moulding paste. Colour with liquid colour and shape into mini carrots ­ use a small amount of paste, coloured green, to make the curly tops. Note

You can also make this pastry using a food processor: Process flour, icing sugar and butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients come together. Turn dough onto floured surface; knead gently until smooth. To segment the orange, use a small sharp knife to cut the […]

It's a chicken casserole like no other; big flavours from mustard, thyme, and white wine define this dish.