The Weekend Kitchen

I am a list maker and it helps me to be very productive.  This weekend I managed to get through a huge list of jobs both inside and out, it was a really really productive weekend.

I made Yoyo's (also know as melting moments) and other than the one each that we taste tested they have been put in the freezer for eating a a later date when I need something for guests in a hurry.

I found a block of cream cheese lurking in the back of the freezer which according to the label should have been used up last November. Yep you read that right.  I knew it had been in there a while but I did not know it was that long.  When I opened it there was nothing wrong with it at all so I made a baked Lemon Cheese Cake.

I also made a Spinach, Smoked Salmon and Sour Cream Tart which was so delicious.

I made a yummy Black Bean Salad,

And some Sweet Chilli Scrolls for Hubby's lunch box this coming week.

I won't share all the recipes here but will include in posts over the next week so pop back if something caught your eye.  For now though here is the recipe for the Yoyos which are a biscuit I learnt to cook when I was in primary school.  They are very rich shortbread like biscuits that I am sure are not good for your waist line so enjoy as a treat.

Yoyos

175g Softened Butter
1/4 Cup Icing Sugar
1/4 Tsp Vanilla Essence
1 1/2 Cups Plain Flour
1/4 Cup Custard Powder

Cream the butter and sugar until light and fluffy.  Add the vanilla essence and then sift the flour and custard powder before adding to the creamed butter mix.
Roll teaspoons of the mix into balls and place on a greased baking tray.  Flatten with a fork and bake at 180 degrees for 15  20 minutes or until the edges just start to colour.
when cold sandwich together in twos with the butter filling below or eat as they are.

Filling

50g Softened Butter
1/2 Cup Icing Sugar
2 Tbsp Custard Powder

Beat all ingredients together until well combined.