Dessert Recipes # 2
Chocolate Cointreau Mousse
250g ( 8.75 oz ) dark or cooking chocolate
Break chocolate bar into small pieces. Place chocolate and black coffee in a small bowl standing over a pan of hot water over a gentle heat. Stir continuously until chocolate melts and becomes creamy. Cook gently for 2-3 minutes. Remove bowl and stir in butter and Cointreau until butter dissolves. Cool slightly before beating in eggs yolks. Whisk egg whites until stiff and fold into chocolate mixture. Spoon into glasses or individual dishes and chill in refrigerator until set (about 1 hour). Serve decorated with a swirl of whipped cream and caraque
50g (1.75 oz) Dark chocolate
Melt chocolate and butter over a double boiler. Allow to cool a little, then pour onto hard flat surface, such as marble or tiles. Spread it out quickly with a spatula.When chocolate is firm but not completely hard, scrape the surface with a heavy knife or a spatula warmed in hot water. Put the blade at a 45 degree angle to the table and push. Chocolate will form long cylindrical curls, which will break very easily, so treat with care. Avoid touching caraque if possible as the warmth of your hands will melt the chocolate very quickly.
Fresh Fruit Pavlova
Prep Time : 30 minutes
4 egg whites
Preheat the oven to slow 150C (300F/Gas 2)
Spread the merinque mixture onto the tray evenly, running the flat side of a palette knife along the edge and over the top.Run the knife up the edge of merinque mixture, all the way round, making furrows.This strengthens the pavlova, stops the edge crumbling and gives it a good ,decorative finish.
Bake for 30 minutes, or until pale and chrisp. Reduce the heat to a very slow 120C (250F/Gas 1/2) and bake for a further 10-15 minutes. Turn off the oven and leave the pavlova inside to cool, using a wooden spoon to keep the door ajar. Top with whipped cream and arrange with fruit. Drizzle with passionfruit pulp.
100g ( 3.52oz ) dark or cooking chocolate
300mL thickened cream
2 large ripe bananas
Reserve 2 squares
of chocolate and melt the remainder in bowl over pan of hot water. Remove
from heat and allow melted chocolate to cool slightly. Whisk cream until
it forms stiff peaks, being careful not to over whip.Mash bananas and
fold them with chocolate into cream. Divide banana cream between 4 glasses
and grate a little reserved chocolate thickly over to of each.
Berries in Champagne Jelly
3/4 pints) Champagne or sparkling white wine.
Pour 2 cups Champagne or sparkling white wine into a bowl & let the bubbles subside. Sprinkle the gelatine over the champagne in an even Layer, leave until the gelatine is spongy.
Do Not Stir.
Chocolate Custard Ice Cream
2/3 cup Hershey's
Combine cocoa, 1 & 1/2 cups of the sugar, cornstarch, and salt in a saucepan. Gradually stir in milk. Cook and stir over medium heat until mixture comes to a boil; and stir 1 minute. Remove from heat. Quickly beat eggs with remaining 1/2 cup sugar. Blend a small amount of the hot mixture into the beaten eggs; add to mixture in saucepan. Blend in vanilla and both creams. Chill. Freeze in ice cream freezer according to manufacturer's direction.
½ cup milk
3 egg whites
Combine milk and gelatin in a medium sauce-pan. Let stand 3 to 4 minutes to soften gelatin. Add chocolate syrup and egg yolks. Cook over medium heat, stirring constantly, until mixture just begins to boil. Remove from heat. Stir in butter or margarine and vanilla. Pour into large bowl. Place plastic wrap directly onto surface of chocolate mixture. Chill until set.
Prep for Strawberry Filling
Beat egg whites
until foamy. Gradually add sugar and beat until stiff peaks form. Beat
chocolate mixture on medium speed until smooth, about 30 seconds. Reduce
heat to low.
Line a 1 & 1/2-quart bowl with aluminum foil. Pour 1&1/4 cups of the chocolate mixture into the bowl. Carefully spoon Strawberry Filling over the chocolate. Spoon in remaining chocolate. Cover & freeze over night.
Just before serving
whip heavy cream with confectioners’ sugar until stiff. Unmold frozen
Bombe onto a serving plate. Spread whipped cream over entire surface.
Garnish with chocolate curls and sliced strawberries, if desired.
Easy Peanut Butter and Jelly Coffeecake
2 cups buttermilk
biscuit baking mix
baking mix, sugar, egg, milk and oil in a large bowl; beat until smooth,
about 1/2 minute. Stir in one cup of the peanut butter chips. Spread into
a greased 9-inch square pan; bake at 400 degrees for 20 minutes or until
cake tester comes out clean. Remove from oven; spread immediately with
jelly or preserves. Sprinkle the remaining 1/2 cup peanut butter chips
over top. Serve warm or cool.
Preheat oven to
425F. Line a 13 inch x 9 inch Swiss roll tin with greaseproof paper. Place
eggs and sugar in a large basin and whisk over pan of hot water until light
and creamy. Remove basin and whisk until cool. Alternatively, beat eggs
and sugar in an electric mixer until light and creamy. Sift flour
and gently fold half of it into the mixture, using a metal spoon. Fold
in the rest of the flour and stir in hot water.
Cinnamon Chocolate Pain Perdu
3-4 ozs butter
Preheat oven to 375F.
Butter the slices
of bread on both sides. Place on a baking tray and bake in oven for about
5 minutes or until lightly golden. Turn over and baked the other side
until golden, 2-5 minutes.Melt the chocolate. Bring the milk almost to
boiling point. Remove from heat and whisk into the chocolate. Beat the
eggs, egg yolks, cinnamon and sugar. Pour on the chocolate milk and whisk
well. Arrange the French bread in a large shallow baking dish. Strain the
chocolate custard over the bread. Put the dish into a roasting pan and
pour boiling water to come half way up the side of the baking dish. Cook
in the oven for 30-40 minutes until set.
Mississippi Mud Pie
6 oz digestive
biscuits (Graham wafers)
Crush the biscuits or wafers in a food processor or in a polythene bag ( plastic bag) with a rolling pin. Stir in the butter and chocolate and mix well together.Press the crumbs firmly and evenly over the bottom and sides of a greased 9 inch flan dish ( pie plate). Chill. Allow the ice creams to soften slightly. Put in a bowl and add the liqueur and brandy. Blend well together. Spoon the ice cream into the chocolate case and put into the freezer until solid.
Remove pie from the freezer about 15 minutes before serving. Decorate with whipped cream and grated chocolate
1 1/2 pt chocolate
Pack the ice cream
into a 1-lb loaf pan lined with non-stick (waxed) paper. Freeze over night.
Put the eggs and sugar into a bowl and whisk until thick and creamy, and
the whisk leaves a trail. Sieve the flour and cocoa and gently fold into
the mixture. Turn into a greased and lined 9-inch pan.Bake in oven at a
lower temperature for 12-15 minutes. Cool and remove the paper.
Cut into slices and serve immediately.
Valentine Cheesecake Pots
8oz block cream
Put cheese in
a bowl and beat until smooth. Add lemon juice and zest then beat in sugar
until dissolved. Beat in eggs, then pour mixture into ramekins. Place these
in 1 inch of water in a baking dish and bake at 300F for 70 minutes or until
Banana Cream Pie
the sugar, cornstarch, and salt in a saucepan. Slowly whisk in the milk.
Whisk in the liquid egg substitute. Bring to boil
Chocoholic's Quick-Fix Cheesecake
Preheat oven to 325 F. Mix wafers and butter together. Press into bottom of springform pan. Bake for 10 minutes. Mix softened cream cheese, 1/4 cup of sugar and vanilla. Add 2 beaten egg yolks and melted chocolate bits. Beat egg whites until stiff peaks form. Gradually add remaining sugar. Add to chocolate mixture. Whip heavy cream and fold into mixture. Pour over crumb crush and freeze. decorate with additional whipped cream, if desired.
1 1/2 cups
Graham Cracker Crumbs
If you are prebaking the shell, preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter and sugar blending well. Press the crumb mixture into the bottom and up the sides of an8-inch springform pan. Smooth the mixture to form an even layer on the bottom and sides. Bake the crust in the oven for 10 minutes and let cool to room temperature before filling.
Preheat the oven to 300 degrees F. In a large mixing bowl, beat the cream cheese and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each. Beat in the flour, lemon rind, lemon juice, and vanilla until just mixed. Whip the cream until stiff in a medium mixing bowl. Set aside. In another mixing bowl, beat the egg whites until they form stiff peaks, then fold them into the cheese mixture. Fold in the reserved whipped cream. Stir in the passion fruit pulp then pour the mixture into the prepared crust and bake fro 45 minutes to 1hour. Cool, in the oven, to room temperature, then chill.
Chocolate Rum Cheesecake
Chocolate Crumb Crust
1 lb cream cheese
1 cup cream
Crush biscuits (Cookies) finely, place in a bowl. Add spices and mix. Melt butter and add to crumb mixture,pressing together to make a shortbread. Line the base and sides of an 8 inch sprinform pan with this mixture, pressing on firmly'
Press cheese through fine strainer; beat eggs very well until thick. Add sugar, continue beating until lemon-coloured. Continue beating while adding cheese gradually. Beat until mixture is smooth. Divide mixture equally into 2. Add vanilla to one portion and spread into prepared crumb crust. Melt the chocolate, beat into the second portion, with Rum. Spoon over vanilla mixture. Bake in moderate oven 45 minutes or until set. Remove, cool.
Whip cream until stiff, add rum, stir in. Spread over surface of cold cheesecake. Decorate with grated chocolate
Melt chopped copha over a gentle heat,combine rice bubbles,coconut,sifted icing sugar,powdered milk and chopped fruits, mix well.Add melted copha and mix thoroughly, press mixture into lightly greased and paper lined lamington tin.
Refrigerate until firm , cut into bars for serving.
Note for a more economical confection, replace glace fruits with 1 cup mixed fruit,(keeping the sultanas)as well
1 cup butter
Preheat oven to 180c(350f),grease a lamington tin(13"x9"x2")pan.Cream butter and sugar,gradually add the eggs and mix well.Add 1/3 cup of flour at a time.stirring gently and thoroughly after each addition.Place batter in pan and bake for 1-1 1/4 hours,decreasing temperature to 160c(325f)during cooking,place on a cake cooler rack to cool.
Method (for icing)
Sift icing sugar into a bowl,add boiling water and vanilla to cocoa and stir into icing sugar,beat well. Cut cooled cake into 24 blocks,ice on all sides(this is best done using a pair of tongs)just dip the cake into the icing mixture,then roll the iced cake in the coconut(coating well) and allow to dry on a rack.
Baked Rice Custard
Preheat the oven to 300F. Grease a 3 1/2 pint (approx) ovenproof dish with melted butter and put in a baking tin half filled with water. Place 1 cup cooked rice and 3 tbsp sultanas (white raisins) in the ovenproof dish. Combine 3 lightly beaten eggs,2 1/2 cups full cream milk, 1 tsp vanilla essence and 3 tbsp powdered sugar and pour over rice and raisins. Bake for 30 minutes, then stir gently with a fork. Cook for a further 30 minutes and stir again (If you like, sprinkle the surface with ground nutmeg.) Bake for a further 20 minutes, or until the custard is just set. Serve warm or cold.
Bailey's Irish Cream Cheesecake
crackers break up
1 1/2 pounds
cream cheese ,room temperature
Break the white chocolate into pieces.
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor using on/off turns. Add to cream cheese mixture.Transfer filling to crust-lined pan. Bake until edges of filling are puffed and dry looking and center is just set,about 50 minutes. Cool on rack.
Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead.) Sprinkle grated chocolate over cake. Place pecans around edge and serve.
2 cups self raising
Preheat oven to
220c(425f),sift flour and spice together,rub butter into flour(with finger
tips),add sugar,fruit and peel.Mix with enough milk to form a stiff dough.
Place spoonfuls of mixture on a greased oven tray(cookie sheet) and bake
until golden brown,10-15 mins,cool on a cake cooler(wire rack)
3/4 cup sugar
Heat the sugar in a small skillet over low heat until it begins to dissolve.
Increase the heat,slightly so sugar will caramelize. When it has reached
the caramel color, pour into a 3-quart baking dish, quickly tipping the
dish so the caramel will coat all sides; set aside.
Place chopped chocolate and copha in top of a double saucepan,stand over simmering water until chocolate and copha have melted. Remove from heat, add vanilla and coconut, mix well.Place teaspoonfuls of mixture on to a greased-paper lined tray. decorate(if desired)with jelly beans,smarties(m&m's)or hundred and thousands. Keep refrigerated
4 cups rice bubbles(rice
Mix first 4 ingredients
together in a bowl,pour melted copha in and mix well.
1-2 slices white
bread(per child),1 can condensed milk,
Spread each slice of bread with condense milk,cut into quarters,sprinkle generously with sprinkles, arrange on platter.
Apricot Nut Slice
1/4 cup butter
Cream butter and sugar, add egg & beat well. Add almonds, mixed peel, wheat germ and flour.Press into a greased 7" x 11 " slice tin. Blend apricot conserve with boiling water. Spread over slice, sprinkle top with coconut. Bake at 375 F for 25-30 mins. When cool cut into slices with a sharp knife.
4 egg whites
Preheat the oven
to 300F. Line a large oven tray with non-stick baking paper and draw an
8" circle on the paper. Beat the egg whites with electric beaters in
a large dry bowl until soft peaks form. Gradually add the sugar, beating
well after each addition. Beat for 5-10 minutes until all the sugar has completely
2 eggs, separated
Beat the 2 egg
whites with salt until stiff but not dry. Gradually add the sugar, beating
after each addition, then continue beating until sugar has dissolved. Beat
in the egg yolks and then fold in the sifted flour. Add the hot water and
quickly fold in.Pour into a greased Swiss roll tin, lined with greaseproof
paper, (aprrox.12x10 or 14x10) Bake in a moderate oven about 15 minutes,
or until lightly browned and springy to touch. Turn out of tin, peel off
the paper and put aside until quite cold NOT THE PAPER SILLY lol. Cut the
sponge cross wise into thirds. Put 1 third on an ovenproof platter, on
top of this put half of the slightly softened ice-cream. Cover with another
third of the sponge, then the rest of the ice-cream, cover with the last
piece of sponge and freeze. Drain the fruits thoroughly, halve the plums.
Remove sponge layers and icecream from the freezer, top with fruit and
return to freezer.
Chewy Pecan Bars
210g (1½ cups) plain flour
90g (½ cup) icing sugar
125g butter, softened
100g NESTLÉ White Melts, melted
200g NESTLÉ Milk Melts
400g, can NESTLÉ Sweetend Condensed Milk
3 tbsp plain flour
240g (2 cups) pecans
Preheat oven 180°c.
Grease and line a 28cm x 18cm lamington tin with non-stick baking paper.
Using an electric mixer or food processor combine plain flour, icing sugar,
butter and NESTLÉ White Melts until well combined. Press into the
base of prepared tin. Bake 15 minutes or until light golden in colour. Cool
slightly. In a small saucepan, combine NESTLÉ Milk Melts and NESTLÉ
Sweetened Condensed Milk, stir over medium heat until chocolate has melted,
remove from heat and cool slightly. Stir in eggs, flour and pecans. Pour
pecan mixture over the base. Reduce oven to 160°C and bake a further
30-35 minutes or until cooked when tested with a skewer (mixture may be
a little soft but will firm on cooling).
Mango Sorbet with Sauce
2 lb mango pulp
In a large, chilled bowl, mix 15 oz of the mango pulp with the lemon juice and rind. Gently fold in the egg whites and powdered sugar. Cover with clear film and place in the freezer for at least 1 hour until beginning to set. Remove the bowl from the freezer and beat the contents. Transfer to an ice cream container and freeze until fully set. Scrape the ive crystals from the side of the bowl and whisk the mixture to break down the crystals. Whip the double cream with the Granulated sugar and the remaining mango pulp. Chill the sauce for 24 hours. Remove the sorbet from the freezer 10 minutes before serving. Scoop out individual servings and cover with a generous helping of mango sauce. Serve immediately.
about 9 dozen cookies
Beat the eggs with both sugars until mixture is very thick and almost white. Add lemon rind, fruit, peel, and almonds and mix well. Sift flour with baking powder and spices and stir into egg mixtures. Knead on a floured board until smooth. Shape into long rolls about 1” in diameter and cut into 1/2” to 3/4” slices. Arrange on 3 or 4 large buttered cookie sheets and let dry uncovered in a cool room or refrigerator overnight.Just before baking, turn over each cookie and sprinkle with rum, brandy, or arrack. Bake for about 20 minutes. Roll each cookie n confectioner’s sugar while warm, or let cool and ice. These cookies last for weeks if stored in an airtight container.
4 egg whites
Line a large baking tray with non-stick baking paper and pre-heat the oven to 300 F. Beat the egg whites and cream of tartar until soft peaks form then gradually add the sugar. Beat until stiff and glossy. Fit a piping bag with a medium sized star nozzle and use to pipe tightly coiled spirals of meringue ( about 3" across ) onto prepared tray. Pipe rings on the top edges to form nests. Bake for 30 minutes. Reduce heat to 250 F and bake for a further 45 minutes. Turn off oven and allow the nests to cool with oven door ajar. Whip the cream with the sugar and brandy. Pile into the nests and top with mixed berries of your choice.
German Chocolate Cake
4 oz german sweet
in boiling water. Cream butter and sugar until
Coconut Pecan Filling and Frosting
1 cup evaporated
Combine all except coconut and pecans in a saucepan. Cook over medium heat, stirring constantly, about 12 minutes. When mixture thickens, remove from heat. Stir in coconut and pecans. Cool until spreadable.
Pecan Pie in Pumpkin Shells
8 large (each
8 to 9 ounces) 'Jack-Be-Little' pumpkins
1. With small knife, cut a circular hole in the top of each pumpkin around the stem.Remove and set the top aside or discard, if desired. With small spoon, scoop out the seeds. Scrape pumpkin interior to remove all fibers. Place pumpkins and their caps in large jelly-roll pan; divide 1 cup pecans among pumpkins and set aside.
2. Heat oven to 350 degrees F. In 1-quart saucepan, melt butter over low heat.Remove from heat; stir in maple syrup until well blended. Stir in eggs, sugar, and rum until well mixed.
3. Pour two-thirds of maple mixture over pecans in pumpkins. Arrange remaining pecans in pumpkins and top with remaining maple mixture. Be sure pecans are coated with maple mixture.
4. Bake pumpkins 45 minutes or until filling is set. Cool pumpkins slightly and transfer to serving tray. Serve warm or at room temperature.
1/2 cup flour
Fill with whatever
fruit if fresh and wonderful:
Beat all ingredients until smooth. Cover and chill at least 2 hours, or overnight.Heat a non-stick skillet over moderately high heat. Pour in a little less than 1/4 cup of batter and tilt pan quickly to spread batter into an even circle. Once the edges look dry (2 or 3 minutes), flip it and cook another minute or two on the other side.If you have a taco rack, put the soft tortilla in that to firm up, or drape it over a rack.Serve: with a coordinated fruit sorbet, garnished with a mint sprig and edible flower.
Frosted Macadamia Nut Souffle
1 quart macadamia
nut ice cream
Line edges of 4 souffle cups with 1/4-inch waxed paper borders. Mix ice cream with rum in a chilled bowl. Fill souffle cups with the mixture to 1/4 inch above paper borders. Freeze until solid. Before serving, remove paper borders. Garnish with whipped cream and macadamia nuts.
Bourban Pecan Brownies
5 ounces semisweet
Make the brownies:
In a small saucepan melt the chocolate with the butter over low heat, stirring
until the mixture is smooth, let the mixture cool completely. In a large
bowl, with an electric mixer beat together the eggs and the sugar until
the mixture is thick and pale. Beat in the bourbon and the vanilla. In
a bowl, sift together flour, baking powder, and a pinch of salt. Add the
mixture to the egg mixture and combine the mixture well. Stir in the chocolate
mixture and the pecans and combine the batter well. Pour the batter into
a buttered and floured 8-inch square baking pan and bake it in the middle
of a preheated 350-degree oven for 30 minutes or until the brownies pull
away slightly from the sides of the pan. Let the brownies cool completely
on a rack.
Chocolate Doberge Cake
2 cups cake flour,
For The Filling
2-1/2 cups evaporated
For The Frosting
1-1/4 cups sugar
oven to 300 degrees F. Grease and flour 2 nine-inch round cake pans. In a
medium bowl, sift the flour soda, and salt 3 times. Cream the margarine and
sugar in a large mixing bowl, and add egg yolks, one at a time. Gradually
alternate adding the flour mixture and buttermilk, then add chocolate and
mix well by beating about 3 minutes. Fold in the 3 beaten egg whites, vanilla,
and almond extracts. Bake for 45 minutes or until done. After the cake cools,
split each layer in half to make 4 thin layers.
1 cup plain (
all purpose) flour.
3 egg yolks
the flour and confectioners sugar into a bowl and add the butter. Rub the
butter into the flour and sugar with your fingertips until it resembles
fine breadcrumbs. Make a well in the centre, add 1-2 tbsp water and mix
with a flat-bladed knife, using a cutting action, until the mixture comes
together in beads. Add more water if needed. .Gently gather the dough together
and lft out onto a lightly floured surface. Press together until smooth Roll
out the pastry to fit an 8" round fluted flan tin. Line the tin with pastry,
trim the edges, and refrigerate for 20 minutes. Preheat the oven to 350
F. Cut a sheet of greaseproof paper to cover the pastry lined tin. Spread
a layer of dried beans or rice evenly over the paper and bake for 15 minutes.
Remove from the oven, and discard the paper and rice. Return to the oven
for 15 minutes, or until lightly golden.
1 cup sugar
8 ounces nonfat
1/2 cup sugar
Batter: Cream sugar and oil, add eggs and beat. Stir
together flour, salt, baking soda, baking powder and cocoa. Add the flour
mixture alternately with milk to the sugar and oil. Fill cupcake tins half
Chocolate Lava Cake with Fraiche Ice Cream
10 ounces bitter
Creme Fraiche Ice Cream Ingredients:
2 cups creme fraiche
or sour cream
Chop chocolate. Melt with butter in bain marie. Sift the cornstarch and the sugar into a large stainless bowl. Whisk in the chocolate mix, eggs, yolks, and rum. Chill for 2 hours or overnight before using. (Can be ice bathed if rushed.)Brush molds (flan molds, or small souffle dishes, or ring molds can be used) with soft butter and coat with sugar. Use an ice cream scooper dipped in water to fill molds about 1/2 way or a little more. Bake in 325 degree convection oven until risen but not exploded on top (10 to 14 minutes.) Unmold onto a plate already set with a scoop of creme fraiche ice cream and some berry sauce. Blackberry is recommended.
Put all ingredients in ice cream maker and freeze. Push plastic wrap onto surface of ice cream and store in freezer.
Quick Chocolate Mousse
4-1/2 ozs dark
Combine chocolate and marshmallows on medium heatproof bowl, stir over saucepan of simmering water until melted. Remove from heat, gradually stir in cream and vanilla. Pour mixture into 4- 1 cup serving glasses. Refrigerate until set.
1/4 cup nutella
Combine Nutella, choc bits and nuts in bowl.Cut pastry into quarters. Divide chocolate mixture among pastry. Brush edges of pastry with egg, fold in half diagonally to form triangles and enclose filling, press edges together with a fork to seal. Place on greased oven tray, brush lightly with egg. Bake in hot oven about 15 minutes or until browned lightly.
Baked Chocolate Custard
Whisk eggs,sifted cocoa and sugar in large bowl until combined. Heat milk in a small saucepan, gradually whisk into egg mixture. Pour into 4 x 3/4 cup ovenproof dishes. Stand dishes in baking dish with enough hot water to come halfway up the sides of the ovenproof dishes. Bake in moderate oven for 25 minutes. Reduce heat to moderately slow, bake about 20 minutes or until just set. Dust with sifted sugar, if desired.
Apple Blackberry Cobbler Crunch
4 large apples-
2 each red and green (Jonagold & Granny Smith)
Preheat oven to
400 degrees. Grease deep 2-quart or 9x13 inch baking dish. Peel, core, and
cut apples into 1/4 inch slices. Layer in dish - green/red/green/red. Mix
syrup and lemon juice, pour evenly over apples. Combine granola, oats, nuts,
brown sugar and cinnamon - cut in butter until resembles coarse crumbs.
Combine sugar, flour and cinnamon - sprinkle 1/2 of mixture over apples.
Spread evenly with blackberries, sprinkle remaining flour mixture over
berries. Cover completely with granola mixture. Bake 40-45 minutes or until
apples are tender when pierced with a knife. Serve warm with heavy cream
or yogurt for breakfast, or with ice cream or whipped cream for dessert.
Pineapple Upside Down Cake
1 cup crushed
pineapple and juice
Oven: 400F/ 200C
Drain pineapple and save juice. Sprinkle brown sugar onto the bottom of 8" (2L) square baking pan lightly sprayed with non-stick cooking spray.Spread out pineapple evenly over brown sugar.Place cherries, cut side up, in a pattern in the pan.In a medium bowl, combine flour powder and salt. In a large bowl, mix the apple sauce, white sugar, pineapple juice and egg whites.Add flour mixture to apple sauce mixture all at once, and stir only until moistened.Gently pour batter onto pineapple layer in pan. DO NOT MIX. (That's the point of an upsidedown cake!) Bake in pre-heated oven for 30-35 minutes, or until toothpick inserted into the center comes out clean. Cool in pan 10 minutes.
Chocolate Mashed Potato Cake.
2/3 cup butter
1-1/2 cups sugar
4 eggs, lightly beaten
1 cup mashed potatoes
2 cups all purpose flour
1 tsp salt
2/3 cup cocoa
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup milk
1/2 cup chopped walnuts
Cream together the butter and sugar until light and fluffy. Add the eggs and beat well. Stir in the mashed potatoes. Add the sifted dry ingredients alternately with the milk. Fold in the nuts. Pour the mixture into a well buttered and floured cake tin that will fit in your Crock Pot. Cover the tin with 4 or 5 layers of paper towels. Cover the Crock Pot loosely so that steam can escape. Cook on the high setting for about 3 and 1/2 hours or until cake is cooked. Cool for 15 minutes on a wire rack before removing from the tin.
Chocolate Dipped - Strawberries
4 ozs dark chocolate,
Melt the chocolates in seperate bowls over saucepans of boiling water. Holding them by the green hulls, dip each berry into white chocolate to about 2/3 thirds of the way up the sides. Allow it to set. Then dip into dark chocolate about 1/2 way up the sides so there is a band of white chocolate between the dark chocolate and strawberry.
Chocolate Praline Sticks
1/4 cup powdered
Combine sugar and water in small saucepan, stir over heat, without boiling, until sugar dissolves, bring to boil, boil uncovered without stirring, until syrup is golden. Add almonds, pour onto lightly greased oven tray, cool. When toffee is set, break into pieces, process until fine. Dip each grissini stick into chocolate and then praline. Place on a tray lined with baking paper to set. Serve with coffee.
7 ozs milk chocolate,
Melt chocolate in a small bowl over a pan of simmering water. Remove from heat. Using a spoon and fork, dip each marshmallow into the chocolate, turning to coat evenly. Place marshmallows onto the coconut and roll to coat. Leave for a few minutes to set.
foil to prepare the pan
1 cup dessicated coconut
4 cups rice crispies
1 cup pure confectioners sugar, sifted
1/4 cup cocoa, sifted
1/2 cup milk powder
8 ozs vegetable shortening
3/4 cup M&M's
milk chocolate Mini's baking bits
Grease and line
a 8x12 baking dish with foil, allowing the foil to overlap the sides.
Bramblewood Blackberry Pie
2 1/4 cups all-purpose
Preheat oven to 425 degrees F (220 degrees C). Mix together 2 cups flour and salt in a medium mixing bowl. Make a well in the center, pour in the oil and water and stir together. Separate the dough into two balls, using 3/4 of the dough for the first ball and 1/4 of the dough for the second. Place a sheet of wax paper over the bigger ball of dough, and roll it out; the dough can be crumbly, and the wax paper will help keep the dough in one large piece. Line an 8 inch pie pan with dough. Roll out the small ball of dough similarly, and set aside. In a small bowl, mix together sugar, 1/4 cup flour, and cinnamon. Place berries in a large bowl, and sprinkle sugar mixture over the berries. Gently stir to coat. Spread filling into the dough lined pie pan. Cover with top crust, and pinch the crusts together. Poke holes in the top to allow steam to escape during baking. Line the edges of the crust with tin foil to prevent burning. Bake for 30 to 45 minutes, or until crust is lightly browned and filling is hot and bubbly.
2-1/2 cups all
Heat oven to 350F. Grease and flour 9x5x3-inch loaf pan. Measure all ingredients into a large mixer bowl, beat on medium speed for 30 seconds, scraping side and bottom of bowl constantly. Pour into pan. Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Remove from pan and cool.
Chocolate Pancakes with Choc-Cherry Sauce
15 oz can (approx) pitted black cherries
3-1/2 ozs cream
7 ozs dark chocolate, cut into even pieces
1 cup self-raising flour
1/4 cup cocoa powder
1/4 cup powdered sugar
1/2 tsp bicarbonate soda
1-1/3 cups milk
1 egg, lightly beaten
1/2 tsp vanilla essence
1-1/2 ozs butter, chopped
6 scoops vanilla ice-cream
To make the sauce, drain the cherries, reserving 2
tbsp of the syrup. Place the cream and chocolate in a heatproof bowl. Bring
a saucepan of water to the boil, then remove the pan from the heat. Stir
the bowl over the pan, making sure the base of the bowl does not sit in
the water. Stir occasionally until the chocolate has melted and combined
with the cream. Stir in the cherries and reserved syrup. Keep warm.
9 inch two crust
Heat oven to 425
F. Mix apricots and lemon juice. Stir together sugar, flour and cinnamon:
mix with apricots. Turn into pastry lined pan: dot with butter. Cover
with top crust which has slits cut in it: seal anf flute. Cover edge
with 2-3 inch aluminum foil to prevent excessive browning: remove foil
last 15 minutes of baking.
1 cup rolled oats
Mix oats, flour, sugar & coconut. Melt syrup & butter together. Mix bi-carb soda with boiling water & add the syrup (should fizz up ). Pour onto dry ingredients & mix well. Roll into small balls (golf ball size) & bake in slow oven for 20 minutes.
Bayerische Erdbeercreme (Strawberry Barvarian)
1 qt Strawberries;
Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then heat gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold or serving dish. Chill until set. Carefully unmold and serve.
Fourth of July Tart
Sweet pastry crust,
Wash, hull, and thoroughly dry strawberries. Wash and dry blueberries. Boil the jelly, sugar and liquer in a small saucepan until last drops from spoon are sticky. With a pastry brush, paint the interior of the pastry shell with a thin coating of the jelly mixture and allow to set for 5 minutes. Spread the pastry cream into the shell. Arrange the strawberries and blueberries over the cream. Paint over them with the jelly mixture. Refrigerate until ready to serve.
Rahmapfelkuchen (Apple And Rum Custard Cake)
1 1/2 c
Flour; Unbleached, Unsifted
1/2 c Soft
To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch.
Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool.
Grandmas Date Slice
10 1/2 ozs self-rasing
Grease a lamington pan ( 8inch x 12 inch baking pan). Place flour in medium bowl, rub in butter,mix in sugar. Press half the flour mixture evenly over the base of prepared pan. Add dates to remaining mixture. Stir in combined egg and milk; spread mixture over base. Bake in moderate oven about 30 minutes or until browned lightly. Cut into squares to serve.
Chocolate & Peanut Butter Brownies
2 1/2 cups all-purpose
Preheat oven to 350 degrees F. In medium bowl, mix flour, baking powder, and salt.In large bowl, with mixer at medium speed, beat brown sugar, peanut butter, and margarine or butter until smooth, about 2 minutes. Reduce speed to low. Beat in eggs and vanilla; beat until smooth. Beat in flour mixture just until combined (dough will be stiff). Place one-third of dough (about 1 3/4 cups) in another large bowl. Stir in melted chocolate until blended; fold in 3/4 cup semisweet-chocolate pieces. Pat half of remaining peanut-butter dough into ungreased 13" by 9" metal baking pan. In random pattern, drop chocolate dough and remaining peanut-butter dough on top of peanut-butter layer; pat down with hand. Sprinkle with remaining chocolate pieces. Bake 25 to 30 minutes until toothpick inserted in center comes out clean. Cool in pan on rack.