Chocolate Cointreau Mousse

 Caraque

 Fresh Fruit Pavlova

 Banana Cream

 Berries in Champagne Jelly

 Chocolate Custard Ice Cream

 Chocolate-Strawberry Bombe

 Easy Peanut Butter and Jelly Coffeecake

 Chocolate Log

 Cinnamon Chocolate Pain Perdu

 Mississippi Mud Pie

 Baked Alaska

 Valentine Cheesecake Pots

 Banana Cream Pie

 Chocoholic's Quick-Fix Cheesecake

 Australian Cheesecake

 Chocolate Rum Cheesecake

 White Christmas

 Lamington's

 Baked Rice Custard

 Bailey's Irish Cream Cheesecake

 Rock Cakes

 Caramel Custard

 Coconut Roughs

 Chocolate Crackles

 Fairy Bread

 Apricot Nut Slice

 Pavlova

 Bombe Alaska

 Chewy Pecan Bars

 Mango Sorbet with Sauce

 Pepper Nuts

 Berry Nests

 German Chocolate Cake

 Pecan Pie in Pumpkin Shells

 Chocolate Tacos

 Frosted Macadamia Nut Souffle

 Bourban Pecan Brownies

 Chocolate Doberge Cake

 Summer Berry Tart

 Chocolate Bottom CupCakes

 Frosted Macadamia Nut Souffle

Chocolate Lava Cake with Fraiche Ice Cream

 Quick Chocolate Mousse

 Chocolate Turnovers

 Baked Chocolate Custard

 Apple Blackberry Cobbler Crunch

 Pineapple Upside Down Cake

 Chocolate Mashed Potato Cake.

 Chocolate Dipped - Strawberries

 Chocolate Praline Sticks

 Choc-Dipped Marshmellows

 Choc-Crackle Slice

 Bramblewood Blackberry Pie

 Banana-Nut-Bread

 Chocolate Pancakes with Choc-Cherry Sauce

 Apricot Pie

 Anzac Biscuits

 Bayerische Erdbeercreme

 Fourth of July Tart

 Rahmapfelkuchen

 Grandmas Date Slice

 Chocolate & Peanut Butter Brownies

250g ( 8.75 oz ) dark or cooking chocolate
3 tablespoons strong black coffee
1 tablespoon butter
1 tablespoon Cointreau
3 large eggs, separated
1 cup cream, whipped for decoration
caraque (See Recipe)

Method

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
knob of butter

Method

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. 

Prep Time : 30 minutes
Cooking time: 40-45 minutes
Serves 6-8

4 egg whites
1 cup caster sugar
1&1/2 cups cream, whipped
1 banana, sliced
2 kiwi fruit, sliced
pulp from 2 passionfruit

Method

Preheat the oven to slow 150C  (300F/Gas 2)
Line a large oven tray with non-stick  Baking paper and draw a 10 inch circle(20cm) 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 dissolved.

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. 

Method

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.
Chill and serve.
Serves 4

1 litre(approx1 3/4 pints) Champagne or sparkling white wine.
1 1/2 tablespoons Gelatine
1 cup sugar
4 strips lemon rind
4 strips orande rind
1 2/3 cups small strawberries, hulled
1 2/3 cups blueberries.

Method

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.
Place the remaining Champagne in a large pan with the sugar, lemon & orange rind, and heat gently, stirring constantly, until all the sugar has dissolved.
Remove from heat, add the Gelatine mixture and stir until thoroughly dissolved. Leave the jelly to cool completely. Then remove the lemon and orange rind.
Divide the strawberries and blueberries among eight-1/2 cup stemmed wineglasses. Gently pour the jelly over them. Refrigerate until the jelly has fully set. Take the jellies out of the Refrigerator atleast 15 minutes before serving.

2/3 cup Hershey's Cocoa
2 cups granutated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 eggs
1 tablespoon vanilla
3 cups light cream
2 cups heavy cream

Method

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
1 & ½ teaspoons unflavored gelatin
1 cup Hershey’s Chocolate Flavored Syrup
3 egg yolks, well beaten
2 tablespoons butter or margarine
1 teaspoon vanilla

Strawberry Filling

3 egg whites
1/3 cup granulated sugar
1 cup heavy cream
2 tablespoons confectioners’ sugar
Chocolate curls, optional
Sliced strawberries, optional
 

Method

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.
Blend in meringue.

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.
Make 10 – 12 servings.

2 cups buttermilk biscuit baking mix
2 tablespoons granulated sugar
1 egg
2/3 cup milk
2 tablespoons vegetable oil
1 1/2 cups Reese's Peanut Butter Chips
1/2 cup of jelly or preserves

Method

Combine buttermilk, 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.
Makes app. 9 servings.

3 eggs
5 oz caster sugar
5 oz flour
1 tablespoon hot water
4 tablespoons
3 1/2 ozs softened butter
1 1/3 cup powdered sugar
2-3 tablespoons warm milk
1 1/2 ozs chocolate melted
2 tablespoons cocoa

Method

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.
  Pour mixture into lined Swiss roll tin so that it is completely covered and bake for 7-9 minutes until cooked and golden brown. While Swiss roll is cooking, lay a large sheet of greaseproof paper on a damp tea towel and sprinkle with caster sugar. Warm apricot jam. As soon as cake is cooked, turn it out on the paper and peel off lining paper. Trim edges and spread the wholoe surface with warmed jam. Roll up sponge widthways with the aid of sugared paper. DiaChocolate-Strawberry Bombegonally slice across 1 end of roll, and place slice on top of roll to form a 'knob'. Place cake on a cake board or serving dish. Cream butter until soft. Beat in sugar a little at a time. Add sufficient milk to soften mixture. Mix buttercream with cocoa and melted chocolate and spread evenly over top, sides and ends of cake to completely cover it.Run a fork along the top and sides to make horizontal grooves. Place a little melted chocolate in a piping bag and pipe 3 or 4 concentric circles on 'knob' and ends of log to resemble rings on a tree trunk.

3-4 ozs butter
12-14 slices French bread
6 oz plain chocolate
1 pt milk
2 eggs
2 egg yolks
1 teaspoon ground cinnamon
2 oz sugar
powdered sugar

Method

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.
To Serve
Dredge with icing sugar and serve with single cream ( Half & Half or Cereal cream)

6 oz digestive biscuits (Graham wafers)
large knob butter, melted
4 oz plain chocolate, melted
5 cups (1. 1 1/2 pt) coffee ice cream
5 cups (1. 1 1/2 pt) chocolate ice cream
2 tablespoons Tia Maria
2 tablespoons brandy

Decoration

whipped cream
grated chocolate

Method

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.

To Serve

Remove pie from the freezer about 15 minutes before serving. Decorate with whipped cream and grated chocolate

1 1/2 pt chocolate ice cream
3 eggs
3 oz sugar
2 1/2 oz plain flour ( all-purpose)
2 tablespoons unsweetened cocoa powder
1/2 lb fruit (strawberries,bananas,raspberries, or cherries)
4 tablespoons Marsala or sweet sherry
4 egg whites
8 oz sugar

Method

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.
   Prepare the fruit by slicing and removing the stones if necessary. put into a bowl with the Marsala or sherry. Whisk the egg whites until stiff. whisk in the sugar a little at a time. Spoon the meringue into a piping bag fitted with a large nozzle.Trim the edges of the sponge, then cut strips 1 inch from each of 2 sides of the cake to make an oblong slightly larger then the ice cream block. Put sponge on an oven proof serving dish. Spoon the fruit and juices over the sponge.Remove the ice cream from the freezer and turn it onto the sponge. Remove the paper. Quickly pipe the meringue decoratively over the Ice cream, covering it completely. Bake in oven at a higher temperature of 400F for 3-5 minutes until lightly browned.

To Serve

Cut into slices and serve immediately.

8oz block cream cheese
8oz tub ricotta
juice & zest from 1 large or 2 small lemons
3/4 cup caster sugar
3x 2oz (61 gram) eggs
1 sheet butter puff pastry
1 tbsp milk
powdered sugar, to dust

Method
 

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 set.
Remove from oven and increase the temperature to 375F. Using a heart shaped cutter, cut out pastry shapes and place on a baking sheet.(about 1inch shapes when cooked). Brush with milk and bake for 10 minutes, or until golden brown and puffed. Place pastry hearts carefully onto skeyers and position in individual pots. Dust with powdered sugar and serve with rich cream. These are good hot or chilled.

 3/4 cup sugar
 1/4 cup cornstarch
 1/8 teaspoon salt
 2 1/4 cups skim milk
 1/4 cup nonfat liquid egg substitute
 1 1/4 teaspoons vanilla extract
 1 Nutty Crust, prepared and baked (see our recipe for)
 1 1/2 large (about 12 ounces) bananas, cut into 1/4-inch slices
 

 Method

 Combine the sugar, cornstarch, and salt in a saucepan. Slowly whisk in the milk. Whisk in the liquid egg substitute. Bring to boil
 over medium-high heat, stirring constantly. Reduce the heat to low and cook, stirring, for 2 minutes more. Remove the pan from
 the heat and stir in the vanilla. Pour half (about 1 1/4 cups) into the crust. Set aside for about 15 minutes to cool. Layer the
 bananas onto the partially filled shell and spread the remaining filling top. Cover and chill until set, about 1 hour.

1/2  cup Sugar
1 1/2  cups Chocolate wafers -- crushed
1/3  cup Butter -- melted
8   ounces Cream cheese
1      teaspoon Vanilla
2   Eggs  separated
6      ounces Chocolate chips -- melted
1  cup Heavy cream

Method

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.

Crust

1 1/2  cups Graham Cracker Crumbs
6  tablespoons   Butter; Melted
1/4  cup  Sugar Granulated

  Cheesecake

1  pound  Cream Cheese
1/2  cup Sugar,Granulated
3  each Eggs; Large ,Separated
1/4  cup Unbleached Flour
1 teaspoon  Lemon Rind -- Grated
2  teaspoons Lemon Juice
1 teaspoon Vanilla Extract
1/2  cup Heavy Cream
2 tablespoons   Passion Fruit

Crust:

 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.

Cheesecake:

 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 Crumb Crust
8 oz plain chocolate Biscuits (Cookies)
4 oz butter
1/4 tsp cinnamon
1/4 tsp nitmeg

Filling

1 lb cream cheese
3 eggs
1/2 cup castor sugar
1/2 tsp vanilla
2 oz dark chocolate
1 tbsp rum

Topping

1 cup cream
1 tbsp rum

Crust

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'

Filling

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.

Topping

Whip cream until stiff, add rum, stir in. Spread over surface of cold cheesecake. Decorate with grated chocolate

250g(8oz)copha(vegetable shortening)
3 cups rice bubbles(rice crispies),
1 cup coconut
3/4 cup icing sugar
1 cup powdered milk
30g(1oz)mixed peel
30g(1oz)preserved ginger
30g glace apricots
30g glace pineapple
1/4 cup sultanas
30g glace cherries.

Method

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
1 cup castor sugar
4 eggs(beaten)
2 cups self raising flour for the icing(frosting)
2 cups icing sugar
2tbsp cocoa
1 tbsp boiling water
1 tsp vanilla essence
1 1/2 cups desiccated coconut

Method
 

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.

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.

Crust

10  graham crackers break up
1 1/4  cups  pecans
1/4  cup sugar
6  tablespoons unsalted butter, melted

Filling

1 1/2  pounds  cream cheese ,room temperature
3/4  cup sugar
3 large eggs
1/3  cup Bailey's Irish Cream
1 teaspoon vanilla extract
3 ounces white chocolate,imported

Topping
1 1/2  cups sour cream
1/4  cup  powdered sugar
1 1/2  ounces white chocolate,grated
24 pecan halves

Method

Break the white chocolate into pieces.

 Crust
 Preheat oven to 325F.  Lightly butter 9-inch diameter springform pan with 2 3/4-inch-high sides.  Finely grind graham crackers, pecans and sugar in processor.  Add butter and blend, using on/off turns.  Press crumbs onto bottom and 2 inches up sides of prepared pan.  Refrigerate 20 minutes.

Filling

 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.

Topping

  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 flour
1/4 tsp mixed spice
1/3 cup butter
1/3 cup castor sugar
2tbsp sultanas(white raisins)seedless
2 tbsp currants
1tbsp mixed peel
1 egg(beaten)
1/2 cup milk.

Method

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)
Makes 24

3/4 cup sugar
4 cups whole milk
1/2 cup sugar
1-2-inch piece cinnamon stick
4 eggs
4 egg yolks

Method

         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 the milk, sugar, and cinnamon stick in a saucepan and bring slowly to a boil, stirring until  the sugar dissolves. Cook over medium heat until the mixture has reduced slightly. Set aside to cool. Heat oven to 350 degrees F. Place a dish large enough to accommodate the baking dish on the middle shelf of the oven. Add approximately 2 inches of water.
     In a large bowl, beat the egg and egg yolks well. Discard the cinnamon stick and add the milk to the eggs. Beat well. Pour into the baking dish. Place the baking dish in the water bath. Bake for approximately 1-1/2 to 2 hours. Test for doneness; cake tester should come out clean.Serve warm.

250g(8oz)dark chocolate
60g(2oz) copha (Shortening)
1tsp vanilla
250g(8oz) coconut.

Method

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 crispies)
1 1/2 cups sifted icing sugar ( Powdered)
1 cup dessicated coconut
3tbsp cocoa(4 imperial tbsp)
250g(8oz) copha ( Shortening)
24 patty cake cups

Method

Mix first 4 ingredients together in a bowl,pour melted copha in and mix well.
Put in patty cups and chill....makes 24

1-2 slices white bread(per child),1 can condensed milk,
1 packet 100's & 1,000's(sprinkles).

Method

Spread each slice of bread with condense milk,cut into quarters,sprinkle generously with sprinkles, arrange on platter.

1/4 cup butter or margarine
1/2 cup sugar
1 egg
1/4 cup toasted almonds, chopped
2 tablespoons chopped, mixed peel
1/2 cup wheat germ
3/4 cup self-raising flour
1 teaspoon boiling water
1/4 cup apricot conserve
2 tablespoons desiccated coconut

Method

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
1 cup powdered sugar
1 1/2 cups cream, whipped
1 banana, sliced
8 ozs strawberries, sliced in half
2 kiwi fruit, sliced
pulp from 2 passionfruit

Method

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 dissolved.
Spread the meringue mixture onto the tray inside the marked circle. Shape the meringue evenly, running the flat side of a pallette knife along the edge and over the top. Run the knife up the edge of meringue mixture, all the way around, making furrows. This strengthens the pavlova, stops the edges crumbling and givesa good decorative finish.
Bake for 30 minutes, or until pale and crisp. Reduce heat to 250Fand bake a further10-15 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.
If your game pour over a little brandy and set it on fire as you take it into a darkened dining room, it looks coolthen just blow it out. (just a little brandy but)

2 eggs, separated
pinch salt
1/2 cup powdered sugar
2/3 cup self raising flour, sifted
2 tbsp hot water
1 3/4 pints vanilla ice-cream
14 oz can peach slices
1lb (approx) can of plums
4 egg whites
1 cup powdered sugar

Method

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.
Beat the egg whites until stiff, Gradually beat in the sugar and continue beating until very stiff. Spread over with a spatula, completely covering the sponge layers. Bake in a very hot oven for 3-5 minutes, or until lightly tinted and serve at once.

Method

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).
Refrigerate 3-4 hours before cutting into squares.

2 lb mango pulp
1/2 tsp lemom juice
grated rind of 1 orange and 1 lemon
4 egg whites, whisked until peaks form
1/4 cup powdered sugar
1/2 cup double cream
1/2 cup granulated sugar

Method

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.

Yields:  about 9 dozen cookies
3 eggs
1/4 c dark brown sugar, packed tightly
3/4 c white sugar
zest of one lemon
1 T finely minced citron (optional)
1 T finely minced candied orange peel (optional)
1/2 c grated blanched almonds
2 1/2 c flour, approximately
1 t baking powder
1 t cinnamon
1/2 t ground cloves
1/2 t ground allspice
1/4 t powdered cardamom
1/2 t finely ground black pepper
rum, brandy, or arrack
Confectioner’s sugar or white sugar glaze

Method

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
small pinch of cream of tartar
1&1/4 cups cream
2 tsp powdered sugar
1 tbsp brandy
fresh mixed berries.

Method

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.

3 layers

4 oz german sweet chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks
4 egg whites, stiffly beaten
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk

Method

Melt chocolate in boiling water.  Cream butter and sugar until
fluffy, add egg yolks, vanilla, and chocolate. Add dry ingredients
alternately with buttermilk.  Fold in egg whites.  Pour into
three 9" pans, lined on bottoms with wax paper.  Bake at 350 for
30-35 minutes.  Frost tops with Coconut Pecan Frosting, leaving
sides unfrosted.

Coconut Pecan Filling and Frosting

1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 tsp vanilla
1 1/3 cup coconut
1 cup chopped pecans

Method

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.

8 large (each 8 to 9 ounces) 'Jack-Be-Little' pumpkins
1 1/3 cups small pecan halves
1/4 cup (1/2 stick) butter
1 cup maple syrup
4 large eggs
1/2 cup sugar
1 tablespoon dark rum or vanilla extract

Method

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
1/2 cup sugar
3 Tablespoons good quality unsweetened cocoa
1/4 cup skim milk
2 egg whites
1/4 cup oil (either vegetable or old hussy olive oil)
1-1/2 teaspoon vanilla
1/4 teaspoon salt

Filling:

Fill with whatever fruit if fresh and wonderful:
Strawberries (grind a tiny amount of fresh pepper over them, or if they're not especially sweet, slice and sprinkle with balsamic vinegar and let sit for an hour)
Raspberries
Blackberries
Blueberries
Chopped mango
Kiwi
Sliced peaches (grate some nutmeg over them)

Method

 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.

1 quart macadamia nut ice cream
1 ounce dark rum
4 Tablespoons whipped cream
4 teaspoons shaved macadamia nuts

Method

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.

5 ounces semisweet chocolate
 1 stick (1/2 cup) unsalted butter
 2 large eggs, beaten lightly
 3/4 cup sugar
 4 Tablespoons bourbon, or to taste
 1 teaspoon vanilla
 3/4 cup all-purpose flour
 1/4 teaspoon double-acting baking powder
 1 cup chopped pecans, toasted lightly
  Frosting:
4 ounces semisweet chocolate or 3 ounces white chocolate
1 Tablespoon unsalted butter
1 cup confectioners' sugar
about 3 Tablespoons milk
2 ounces semisweet or white chocolate, melted, to drizzle over the brownies.

Method

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.
Make the frosting: In a small saucepan melt the chocolate with the butter over low heat, stirring until the mixture is smooth,and let the mixture cool completely. Whisk in the confectioners' sugar, sifted, and whisk in slowly enough of the milk to make the frosting of good spreading consistency.Spread the frosting over the brownies, cut the brownies into bars, and arrange the bars on a rack set over a large sheet of wax paper. Drizzle the melted chocolate over the brownies and let the brownies stand until the frosting has hardened slightly.
 Makes: about 16 brownies.

For Batter:

2 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons butter
1-1/2 cups sugar
3 eggs, separated, whites beaten until stiff
1 cup buttermilk
1-1/2 (1-ounce) squares unsweetened chocolate, melted
1-1/4 teaspoons vanilla
1 teaspoon almond extract

   For The Filling

2-1/2 cups evaporated milk
2 (1-ounce) squares semi-sweet chocolate
1-1/4 cups sugar
5 Tablespoons flour
4 egg yolks
2 tablespoons butter
1-1/4 teaspoon vanilla
1/4 teaspoon almond extract

For The Frosting

1-1/4 cups sugar
1 cup evaporated milk
1-1/2 (1-ounce) squares unsweetened chocolate
4 tablespoons butter
1 teaspoon vanilla

Method

 Preheat 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.
 To make the filling, put milk and chocolate in a saucepan and heat until chocolate is melted. In a bowl,combine sugar and flour. Make a paste by adding hot milk chocolate by Tablespoons to the sugar and flour, then return to saucepan. Stir over medium heat until thick. Add 4 egg yolks all at once and stir rapidly to completely blend. Cook 2 or 3 minutes more. Remove from heat, and add butter, vanilla, and almond extract. Cool and spread on cake, layering as you go. Do not spread on top layer.
 For frosting, combine sugar and milk in a heavy saucepan, and bring to a boil, stirring constantly. Reduce heat and simmer for 6 minutes without stirring. Remove from heat and blend in chocolate. Add margarine and vanilla and return to medium-low heat, cooking 1 or 2 minutes. Place in refrigerator to cool. Beat well, then spread on top and the sides of the cake.

1 cup plain ( all purpose) flour.
3 ozs butter, chopped
2 tbsp confectioners sugar

Filling

3 egg yolks
2 tbsp powdered sugar
2 tbsp cornstarch
1 cup milk
1 tsp vanilla essence
8 ozs strawberries, halved
5 ozs blueberries
5 ozs raspberries
1-2 tbsp apricot jam (jelly)

Method

Sift together 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.
   To make the filling: Place the egg yolks, sugar and cornstarch in a bowl, and whisk until pale. Heat the milk in a small until almost boiling, then remove from the heat. Add the milk gradually to the egg mixture, beating constantly. Strain into the pan, and stir constantly over low heat for 3 minutes, or until it boils and thickens. Remove from heat, and add the vanilla essence. Transfer to a bowl, cover with plastic wrap, and leave to cool. Spread the filling in the cooled pastry shell and top with the berries. Gently warm the apricot jam until it liquefies, then sieve. Brush the warmed jam over the fruit with a pastry brush before serving.

1 cup sugar
1/2 cup Cocoa
2/3 cup canola oil
3 cups flour
2 eggs
2 teaspoons baking soda
1-1/2 cup milk
1 teaspoon salt
1 teaspoon almond flavoring
3 teaspoons baking powder

Filling mixture:

8 ounces nonfat cream cheese
1 egg
1/3 cup sugar
1/4 teaspoon salt
One 12-ounce package Milk Chocolate Chips

Topping:

1/2 cup sugar
1 teaspoon cinnamon

Method

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 full.
Filling: Mix cream cheese, egg, sugar, salt and chocolate chips in a food processor and beat. Drop a full teaspoon of cheese mixture into each cup cake tin. Cover with small scoop of cupcake batter.
Sprinkle top of cupcakes with cinnamon and sugar mixture. Bake 375 for 15 to 2 minutes.
Yields: 24 medium cupcakes.

Cake Ingredients:

10 ounces bitter sweet chocolate
5 ounces unsweetened chocolate
10 ounces butter, unsalted
6 Tablespoons cornstarch
14 ounces sugar
8 eggs
8 egg yolks
1 ounce (2 Tablespoons) rum

Creme Fraiche Ice Cream Ingredients:

2 cups creme fraiche or sour cream
2 cups buttermilk
1-1/4 cups sugar
3 ounces lemon juice

Method

Cake:

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.

Ice Cream:

Put all ingredients in ice cream maker and freeze. Push plastic wrap onto surface of ice cream and store in freezer.

4-1/2 ozs dark chocolate, chopped
3-1/2 oz  white marshmallows, chopped
11 flozs thickened cream
1 tsp vanilla essence

Method

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
1/3 cup dark chocolate bits
1/4 cup hazelnut meal
1 sheet ready-rolled puff pastry
1 egg, beaten lightly

Method

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.

3 eggs
1/4 cup cocoa powder
1/3 cup confectioners sugar
2 cups milk

Method

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.

4 large apples- 2 each red and green (Jonagold & Granny Smith)
1 cup granola
1/2 cup rolled oats
1/2 cup chopped nuts
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup margarine
1 Tablespoon lemon juice
1/2 cup apple/pecan syrup
1/2 cup sugar
2 Tablespoons flour
1 teaspoon cinnamon
2 cups blackberry

Method

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.
Serves: 8 to 10

1 cup crushed pineapple and juice
1/2 cup packed brown sugar
6 maraschino cherries, drained, halved
1 1/2 cup all purpose flour
2  tbs baking powder
1/4 tsp salt
1/2 cup unsweetened apple sauce
1 cup granulated sugar
3 egg whites

Method

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.

Method

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.

4 ozs dark chocolate, chopped
4 ozs white chocolate, chopped
8 ozs strawberries

Method

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.

1/4 cup powdered sugar
1 tbsp water
2 tbsp slivered almonds, toasted
35 mini grissini sticks (breadsticks)
4 ozs dark chocolate. melted

Method

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, chopped
4 ozs white marshmallows
1 cup shredded toasted coconut

Method

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.

To Serve

3/4 cup M&M's milk chocolate Mini's baking bits
3 ozs Nestle melts white, melted

Method

Grease and line a 8x12  baking dish with foil, allowing the foil to overlap the sides.
Divide the coconut, rice crispies and sugar into 2 bowls. Add the cocoa to one bowl and the milk powder to the other. Melt half the vegetable shortening and combine with the cocoa mixture. Press into the base of prepared dish. Melt the remaing shortening and add to the remaining mixture. Spread over the top of prepared base. Chill until set. Before serving, top with M&M's. Place melted chocolate into a piping bag. Drizzle over the top of the slice. Refrigerate until set. Remove slice from dish and cut into squares.

2 1/4 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold water
2/3 cup white sugar
1/2 teaspoon ground cinnamon
3 cups blackberries

Method

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 purpose flour
1 cup sugar
3-1/2 teaspoons baking powder
1 teaspoon salt
3 tbsp salad oil
3/4 cup milk
1 egg
1 cup finely chopped nuts
1 cup mashed ripe banana

Method

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.

Method

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.
To make the pancakes, sift the flour and cocoa into a bowl and stir in the sugar and bicarbonate of soda. Make a well in the centre and gradually add the combined milk, egg and vanilla, mixing until smooth. Melt some of the butter in a frying pan over medium heat. Pour 1/3 cup of the batter into the pan and swirl gently to make a 5 inch pancake. Cook for 1-2 minutes, or until bubbles form on the surface and the underside is golden brown. Turn over and cook for 30 seconds more or until golden. Transfer to a plate and keep warm. Repeat with the remaining batter to make 5 more pancakes, adding butter as needed. Place a scoop of ice-cream on one half of each pancake and fold the other half over . Drizzle with the sauce and serve immediately.

9 inch two crust pie
2 cans (1 lb 13 ouncees each) sliced apricots.drained
1 teaspoon lemon juice
1/2 cup sugar
 1/4  cup all purpose flour
1/4 teaspoon cinnamon
3 tablespoons butter or margarine

Method

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.
Cook for 35-45 minutes or until crust is golden brownand juice begins to bubble through slits in crust.

1 cup rolled oats
3/4 cup cocnut
1 cup Self raising flour
1 cup sugar
1 tbsp golden syrup
1 tbsp boiling water
1-1/2 tsp bi-carb soda
4 eggs

Method

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.

1 qt Strawberries; Fresh
3/4 c  Sugar
1 T  Gelatin; Unflavored,(1 env.)
1/2 c  ;Water, Cold
2 t  Lemon Juice
1 c  Cream; Heavy, Whipped

Method

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.

Sweet pastry crust, 10"-fully baked
1 1/2 c  Rum cream filling
1 c  Red currant jelly
2 tb Sugar
2 tb Light rum, kirsch; or cognac
1 pt Strawberries
1 pt Blueberries

Method

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.

1 1/2 c  Flour; Unbleached, Unsifted
5 T  Sugar
1 T  Lemon Rind; Grated
2/3 c  Butter Or Margarine
1    Egg Yolk; Large
1 T  Milk

Filling

1/2 c  Soft Bread Crumbs
2 T  Butter Or Margarine; Melted
4 c  Apples; Tart, Sliced
1 T  Lemon Juice
1/4 c  Sugar
1/4 c  Raisins; *
1/4 c  Rum
3    Eggs; Large, Beaten
1/3 c  Sugar
1 3/4 c  Milk
 * Soak raisins in 1/4 cup rum for 1/2 hour before using

Crust:

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.

Filling:

  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.

10 1/2 ozs self-rasing flour
7 oz firmly packed brown sugar
4 oz  butter, chopped
1 egg beaten lightly
125ml milk
1 cup finly chopped seeded dates

Method

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.

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups packed light brown sugar
1 cup creamy peanut butter
1/2 cup margarine or butter (1 stick), slightly softened
3 large eggs
2 teaspoons vanilla extract
3 squares (1 ounce each) semisweet chocolate, melted
1 square (1 ounce) unsweetened chocolate, melted
1 package (6 ounces) semisweet-chocolate pieces

Method

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.