Blueberry and White Chocolate Buttermilk Scrolls

First make your scone mix with
3 cups plain flour
6 tsp baking powder
2 tbs caster sugar
80 g soft butter, cubed
1 cup buttermilk

Filling:
1 cup fresh or frozen blueberries
1/2 cup finely chopped white chocolate

Sift flour and baking powder together in a bowl, add the sugar and combine.
Add the butter, rubbing it into the flour with the tips of your fingers. Make a well in the centre and add the buttermilk, just mixing to a soft dough.

Don't handle the dough more than necessary. Roll out to a rectangle approx 1cm thick.

Sprinkle with blueberries and white chocolate. Roll up like a swiss roll, starting with the longest side of the rectangle, pressing gently to contain the filling. Cut into slices approx 2cm thick and lay on a baking sheet lined with baking paper. Place scrolls close together so they will rise and tear apart when cooked, or space them out so they will spread out and brown the edges as they cook. Bake for approx 10-15 mins at 200 deg cel.

Pina Colada Cheesecake Recipe

This is a very easy cheesecake that I make at work.

Start with your usual crushed sweet biscuit crumb base, held together with some melted butter or margarine. Put the crumbs into a cheesecake tin with a removable base if you have one, or just a slice tray. If you line the base of the tray with baking paper, you can lift the cheesecake out when it is set, and cut it neatly on the bench. Easier and neater than cutting in the tray.

For the cheesecake mix, either use a standard packet cheescake mix, and make according to directions. Or make up a cheesecake mix with

500g cream cheese
3/4 cup caster sugar
3 tsp gelatine dissolved in 1/4 boiling water and cooled
3/4 cup dessicated coconut
1 cup cream whipped
few drops green food colouring. you want a soft pale green
1 cup drained crushed pineapple
2 tbs white rum

Beat the cream cheese and sugar together until smooth and creamy. Add the cooled gelatine, crushed pineapple, coconut and rum and beat together. Add a few drops of green food colouring, and combine until the colour is mixed in evenly. Fold in the whipped cream.

Pour into chilled cheesecake base and leave to set for at least 4 hours.
Decorate with more whipped cream if desired, and some crushed pineapple and a sprinkle of shredded coconut.

Tips
Try using some concentrated lime jelly or jello instead of the gelatine and green food colouring.