Ingredients

• 2 pounds Spanish olives, such as manzanilla or gordal, with pits
• 1 orange, unpeeled, sliced into 1/8-inch circles
• 1 cup whole almonds with skins
• 1/4 cup sherry vinegar
• 1 cup extra-virgin olive oil
• 2 bay leaves
• 10 fresh thyme sprigs
• 1 red chili pepper, halved lengthwise

Method
Preheat oven to 300°F. Combine all ingredients in a mixing bowl. Transfer the mixture to a baking dish, cover with foil, and bake for 2 hours. Drain the oil out (keep it to use as a bread dip) and serve the olives warm or at room temperature with assorted cheeses.

Store in the refrigerator. The olives are great for snacks and parties.

Notes
I overcooked these when I tried this recipe. It could be one of the following reasons:

• I used Kalamata olives.
• Instead of sherry vinegar I mixed equal amounts of dry sherry and white vinegar.
• My oven may have been too hot.
• Instead of a chilli pepper I used a processed amount of chilli.

Whatever the reason, I'll try the recipe again, in a smaller quantity and check the process. I'll do it when I'm not partying.

Ingredients

• 3/4 teaspoon salt
• 5/8 cup flour
• 1/3 cup cocoa
• 1/2 cup flour
• 2/3 cup brown sugar
• 2/3 cup white sugar
• 1/2 cup dark/milk chocolate chips (I chop up melting buttons)
• 1/2 cup white chocolate chips
• 1/2 cup walnuts or pecans

Directions

1. In a clean, wide mouth 1 litre jar, layer the ingredients in the order given. Start with the salt, and end with the nuts. (Finest to coarsest.)
2. Attach a decorative tag to the out side of the jar with directions.

Sand Art Brownies

1. Preheat oven to 175°C. Grease one 22cm square baking pan.
2. Pour the contents of the jar into a large bowl, and mix well.
3. Stir in 1 teaspoon vanilla, 2/3 cup vegetable oil, and 3 eggs. Mix until just combined.
4. Pour into the prepared pan, and bake for 25-30 minutes.

This is another of my mother's recipes. I've made it a few times. It is very rich.

Ingredients
Biscuits, Crushed
125g Butter, melted
250g Cream Cheese
1/4 can Condensed Milk
1/2 Cup Cream
1/3 Cup Lemon Juice
2 Tablespoons Water
2 Teaspoons Gelatine
440g Can Crushed Pineapple

Method
Melt Butter, add to crushed biscuits, press into tray and chill.
Beat Cream Cheese until soft and smooth.
Add Condensed Milk to Cream Cheese and beat.
Dissolve Gelatine in Water and Lemon Juice and add.
Whip Cream and add.
Fold in Pineapple.
Chill for 30 minutes before serving.

This is a recipe from my mother's old recipe book. It's ideal for ice cream.

Ingredients
1oz Butter
1oz Cocoa
½ Teaspoon Vanilla Essence
2 Tablespoons water
1oz Sugar
1 Tablespoon Golden Syrup (May substitute 1oz sugar)

Method
Mix all ingredients and heat gently until the cocoa has fully dissolved. Do not boil as this will spoil the shiny appearence.

Notes
I've served this in a chocolate fondue dish using a tea light to keep it warm.