Ingredients:
500g strawberries, washed, hulled, chopped
1 cup white sugar
1 large lemon, juiced

Method:
Place strawberries into a 3-litre capacity heatproof microwave-safe bowl (such as Pyrex). Add sugar and 1/4 cup lemon juice. Microwave, uncovered, for 4 minutes on High/100%. Stir to dissolve the sugar.  Microwave for a further 15 minutes on High/100%, (jam should still be a little runny) or until jam reaches setting point. (see note). Spoon hot jam into hot sterilised jars. Seal. Turn jars upside down for 2 minutes. Turn upright and allow to cool. Once opened, store in the fridge for up to 2 months.

Note:  To test jam: before starting the cooking process place two saucers in the freezer. After 15 minutes, take one sauce from the freezer and pour a teaspoon of jam onto the saucer. If the jam sets and stays when the saucer is turned upside down then it is set. If not cook in 5 minutes bursts, checking each time, until setting point is reached.

I make this slice almost weekly. This slice is very simple and doesn't use too many expensive ingredients, unlike lots of gluten free recipes that use almond meal which is quite expensive.

Ingredients:
1 cup gluten free SR flour
1 1/4 cup sugar
1/3 cup cocoa
150gms butter/marg melted
2 eggs, lightly whipped

Method:
Mix dry ingredients and then add melted butter and eggs. Mix with wooden spoon. Cook in a greased lamington tin at 180 degrees for 15 - 20 minutes. This goes quite a long way, everyone loves it and no one will even know that it is gluten free.

Contributed by Michelle Graham

This recipe is from the Slices Recipe File

​These are good - a twist on my favourite ANZAC Slice and Blondies. And being a tray bake, they're super quick and easy to whip up.

Ingredients:
150g white chocolate buttons
125g butter
1½ cups castor sugar
1 tsp vanilla extract
¼ cup golden syrup
3 eggs
1½ cups plain flour, sifted
¼ tsp baking powder, sifted
2/3 cup rolled oats
½ cup desiccated coconut
Rolled oats, extra, for sprinkling

Method:
Preheat the oven to 160 degrees Celsius. Line a 22cm square cake tin with baking paper. Melt the white chocolate and butter together over a low heat. Stir until smooth and combined.  Place the sugar, vanilla extract, golden syrup and eggs in a mixing bowl and stir to combine. Sift the flour and baking powder together and add to the sugar mixture. Stir in the rolled oats and coconut. Add the chocolate/butter mixture. Mix well. Pour into cake tin. Sprinkle with extra oats. Bake for one hour or until just set. Cool in tin. Cut into squares to serve.

This recipe from the Cheapskates Club Tip Store was shared with us by regular contributor to the Tip Store Mi Caulfield and they are so good. I've put a batch in the freezer ready for the warmer days heading our way this coming weekend. Juicing all those limes during winter and using MOO yoghurt makes these ice blocks quick and cheap.

Old Fashioned Lime Milk Ice Blocks 
Ingredients:
1/2 cup freshly squeezed lime juice (or lemon juice if preferred)
350g Greek yoghurt (or thickened cream])
100ml milk 
4 tbsp of icing sugar (or to taste)

Method:
Whisk together, and put into icy pole moulds. Freeze.