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Recipe File: Desserts
$3.90 Christmas Cake
Ingredients:
2 cups SR flour
2 tabs butter
2 eggs
375g mixed fruit
1 cup sugar
1 cup milk
1/2 tsp nutmeg
1 tbsp golden syrup or treacle
Flaked almonds to decorate
Method:
Pre-heat oven to 180 degrees Celsius. Grease a 20cm round cake tin and line with baking paper. Place all ingredients into a bowl and beat for 3 minutes until well combined. Pour batter into prepared cake tin. Bake in moderate oven for 1-1/2 hours until skewer inserted in centre comes out clean. If the cake starts to brown too much on top before it is cooked cover with foil.
Note: This cake does not keep; it is best used within a day of baking.
2 cups SR flour
2 tabs butter
2 eggs
375g mixed fruit
1 cup sugar
1 cup milk
1/2 tsp nutmeg
1 tbsp golden syrup or treacle
Flaked almonds to decorate
Method:
Pre-heat oven to 180 degrees Celsius. Grease a 20cm round cake tin and line with baking paper. Place all ingredients into a bowl and beat for 3 minutes until well combined. Pour batter into prepared cake tin. Bake in moderate oven for 1-1/2 hours until skewer inserted in centre comes out clean. If the cake starts to brown too much on top before it is cooked cover with foil.
Note: This cake does not keep; it is best used within a day of baking.
Almost Heaven in a Pan
This dessert is strictly a treat, but it's a very nice treat. Cut into small squares, as it is very rich and absolutely full of kilojoules. It can be frozen.
Ingredients:
20 Oreo cookies, finely crushed (2 packets)
250g cream cheese, softened
2 cups icing sugar
3/4 peanut butter (creamy or crunchy)
300ml cream, whipped
Method:
Press crushed cookies into the bottom of a 25cm x 32cm cake or baking pan, reserving some for topping. In a medium bowl, beat together the cream cheese and icing sugar. Stir in the peanut butter until well blended. Fold in the whipped cream. Spread mixture over the crushed cookie base and sprinkle the remaining cookie chunks on top. Freeze 1 to 2 hours until topping is firm. Thaw 10 to 15 minutes before cutting and serving. Servings: 36.
Contributed by Cath Armstrong
Ingredients:
20 Oreo cookies, finely crushed (2 packets)
250g cream cheese, softened
2 cups icing sugar
3/4 peanut butter (creamy or crunchy)
300ml cream, whipped
Method:
Press crushed cookies into the bottom of a 25cm x 32cm cake or baking pan, reserving some for topping. In a medium bowl, beat together the cream cheese and icing sugar. Stir in the peanut butter until well blended. Fold in the whipped cream. Spread mixture over the crushed cookie base and sprinkle the remaining cookie chunks on top. Freeze 1 to 2 hours until topping is firm. Thaw 10 to 15 minutes before cutting and serving. Servings: 36.
Contributed by Cath Armstrong
Ambrosia
Ingredients:
2 banana2, sliced
2 apples, peeled and grated
2 mandarins, peeled and segmented
2 tbsp slivered almonds
1 pkt pink and white marshmallows
2 tbsp shredded coconut
Juice of 1 lemon
Method:
Mix the fruit in a large bowl and pour over the lemon juice. Stir to cover all the fruit, the lemon juice helps stop the apple and banana from going brown. Just before serving gently stir in the almonds, marshmallows and coconut. Serves 6
Contributed by Cath Armstrong
2 banana2, sliced
2 apples, peeled and grated
2 mandarins, peeled and segmented
2 tbsp slivered almonds
1 pkt pink and white marshmallows
2 tbsp shredded coconut
Juice of 1 lemon
Method:
Mix the fruit in a large bowl and pour over the lemon juice. Stir to cover all the fruit, the lemon juice helps stop the apple and banana from going brown. Just before serving gently stir in the almonds, marshmallows and coconut. Serves 6
Contributed by Cath Armstrong
Apple Ice Cream
Want guilt free ice-cream with no fat cane sugar or salt? Cheap as an apple and the family will love it. Get an apple and put it in the freezer, skin and all for 8 hours. Next peel and slice and dice. Take out the core. Put it through the food processor or vitamiser. It will fluff up like light, soft snow. Drizzle with passion fruit and enjoy. It tastes like a cross between sorbet and ice-cream and is as sweet as the apple you buy. One apple serves 2. The family will be amazed and your waistline will not suffer either. You can do the same with banana (if you can afford it) and kiwi fruit.
Contributed by Linda Swift, 12th August 2012
Contributed by Linda Swift, 12th August 2012
Ice Cream Sandwiches
I love to try new recipes, and just tried this on the weekend. We had lots of kids here for dinner on Saturday, and I wanted something to give them for dessert that was easy, cheap and yummy. I think these ice cream sandwiches worked really well, and are a perfect standby for school holiday time. The person I got the recipe from uses UHT cream, so that everything can be on hand in the cupboard.
Ingredients:
1 packet malt o milk biscuits ( I used the cheap Paradise brand, they worked fine)
1 tin sweetened condensed milk
400mls cream (I used home brand thickened cream)
1 pkt Maltesers - crushed a little with a rolling pin (or a violet crumble, or a crunchie, or some m and ms, or whatever you like really!)
Method:
All you do is line a lamington or slice tin with baking paper (leaving enough overhang so you can lift the ice cream out later), line up the biscuits on the base. Whisk together the cream and condensed milk until slightly thickened (NOT whipped), about three minutes in a standing mixer. Then stir through the Maltesers. Pour this mixture over the biscuits, then place the rest of the biscuits on the top in the same pattern as the ones on the bottom (so that when you cut the icecream slice it will match up). Cover with glad wrap and freeze for about four or five hours. Then unmold, slice up, and you can place these back in the freezer, or eat straight away!
Contributed by Margaret in Melbourne, 30th November 2011
Ingredients:
1 packet malt o milk biscuits ( I used the cheap Paradise brand, they worked fine)
1 tin sweetened condensed milk
400mls cream (I used home brand thickened cream)
1 pkt Maltesers - crushed a little with a rolling pin (or a violet crumble, or a crunchie, or some m and ms, or whatever you like really!)
Method:
All you do is line a lamington or slice tin with baking paper (leaving enough overhang so you can lift the ice cream out later), line up the biscuits on the base. Whisk together the cream and condensed milk until slightly thickened (NOT whipped), about three minutes in a standing mixer. Then stir through the Maltesers. Pour this mixture over the biscuits, then place the rest of the biscuits on the top in the same pattern as the ones on the bottom (so that when you cut the icecream slice it will match up). Cover with glad wrap and freeze for about four or five hours. Then unmold, slice up, and you can place these back in the freezer, or eat straight away!
Contributed by Margaret in Melbourne, 30th November 2011
Apple Pie
Ingredients:
6 medium Granny Smith apples
1/2 cup sugar
2 strips lemon rind
6 whole cloves
1/4 cup water
1/2 cup sultanas
1 sheet pastry (I use sweet shortcrust)
Method:
Peel, core and thinly slice apples. Cook with sugar, lemon rind, cloves and water until apples are just tender, about 5 minutes. Remove lemon rind and cloves. Spread apple in the base of a buttered pie dish. Sprinkle with sultanas. Cover with sheet of pastry. Trim and crimp edges, brush top with milk and sprinkle with sugar if you wish. Bake in a hot oven for 20 - 25 minutes until pastry is golden brown and cooked.
Contributed by Cath Armstrong
6 medium Granny Smith apples
1/2 cup sugar
2 strips lemon rind
6 whole cloves
1/4 cup water
1/2 cup sultanas
1 sheet pastry (I use sweet shortcrust)
Method:
Peel, core and thinly slice apples. Cook with sugar, lemon rind, cloves and water until apples are just tender, about 5 minutes. Remove lemon rind and cloves. Spread apple in the base of a buttered pie dish. Sprinkle with sultanas. Cover with sheet of pastry. Trim and crimp edges, brush top with milk and sprinkle with sugar if you wish. Bake in a hot oven for 20 - 25 minutes until pastry is golden brown and cooked.
Contributed by Cath Armstrong
Apple Pies
Ingredients:
1 x 425g can pie apples
2 tablespoons sultanas
¼ teaspoon ground cinnamon
1 tablespoon castor sugar
6 sheets puff pastry, thawed
milk for brushing
extra castor sugar for sprinkling
Method:
Preheat oven to 210°C. Combine apples, sultanas, cinnamon and sugar in a bowl. Cut out twelve 12cm pastry circles. Place pastry bases on a baking tray lined with non-stick baking paper. Divide apple mixture among the bases, leaving a 2cm border around the edge Brush edges with milk Place the lids on top of the pies pressing to seal the edges. Make a small slit in the tops. Brush the tops with a little more milk and sprinkle with sugar. Bake for 35 minutes or until puffed and golden. Allow to stand for 5 minutes. Serve with vanilla ice-cream.
1 x 425g can pie apples
2 tablespoons sultanas
¼ teaspoon ground cinnamon
1 tablespoon castor sugar
6 sheets puff pastry, thawed
milk for brushing
extra castor sugar for sprinkling
Method:
Preheat oven to 210°C. Combine apples, sultanas, cinnamon and sugar in a bowl. Cut out twelve 12cm pastry circles. Place pastry bases on a baking tray lined with non-stick baking paper. Divide apple mixture among the bases, leaving a 2cm border around the edge Brush edges with milk Place the lids on top of the pies pressing to seal the edges. Make a small slit in the tops. Brush the tops with a little more milk and sprinkle with sugar. Bake for 35 minutes or until puffed and golden. Allow to stand for 5 minutes. Serve with vanilla ice-cream.
Apple Shortcake
Ingredients:
125g butter
½ cup castor sugar
1 egg
3/4 cup self-raising flour
3/4 cup plain flour
400g stewed apple (or 410g can pie apple)
1 teaspoon finely grated lemon rind
extra castor sugar
Method:
Line base and sides of 20cm cake tin with baking paper. Cream butter and sugar lightly, add egg, beat well. Beat in sifted flours. Turn out on to lightly floured surface; knead lightly until smooth, divide dough in half. This is a very soft pastry so roll each piece into a 20cm round between 2 sheets of plastic food wrap or greaseproof paper to prevent sticking. Place one round into tin, press edges to fit tin well. Mix lemon rind into stewed apple. Spread over shortcake base leaving a small border around edge. Sprinkle with 1 tablespoon of extra sugar. Place second round of pastry over fruit mixture, press edges together around side of tin. Brush top with water, sprinkle lightly with sugar. Bake in moderate oven 35 to 40 minutes. Allow to stand 15 minutes before removing from tin.
Contributed by Cath Armstrong
125g butter
½ cup castor sugar
1 egg
3/4 cup self-raising flour
3/4 cup plain flour
400g stewed apple (or 410g can pie apple)
1 teaspoon finely grated lemon rind
extra castor sugar
Method:
Line base and sides of 20cm cake tin with baking paper. Cream butter and sugar lightly, add egg, beat well. Beat in sifted flours. Turn out on to lightly floured surface; knead lightly until smooth, divide dough in half. This is a very soft pastry so roll each piece into a 20cm round between 2 sheets of plastic food wrap or greaseproof paper to prevent sticking. Place one round into tin, press edges to fit tin well. Mix lemon rind into stewed apple. Spread over shortcake base leaving a small border around edge. Sprinkle with 1 tablespoon of extra sugar. Place second round of pastry over fruit mixture, press edges together around side of tin. Brush top with water, sprinkle lightly with sugar. Bake in moderate oven 35 to 40 minutes. Allow to stand 15 minutes before removing from tin.
Contributed by Cath Armstrong
Apple Snow and Custard
Ingredients:
4 apples
2 eggs separated
1/2 cup of sugar
Custard:
Egg yolks
1 cup of milk,
2 teaspoon of sugar
1 teaspoon vanilla essence
Method:
Cook 4 apples till soft & puree them. Cool Separate 2 eggs and whip whites till stiff, add 1/2 cup of sugar Fold apples into stiffen white of egg mixture.
Meanwhile make a custard with egg yolks using milk, sugar and vanilla essence, (if too thin, this can be thickened with cornflour or custard powder.) Serve apple mixture with custard.
4 apples
2 eggs separated
1/2 cup of sugar
Custard:
Egg yolks
1 cup of milk,
2 teaspoon of sugar
1 teaspoon vanilla essence
Method:
Cook 4 apples till soft & puree them. Cool Separate 2 eggs and whip whites till stiff, add 1/2 cup of sugar Fold apples into stiffen white of egg mixture.
Meanwhile make a custard with egg yolks using milk, sugar and vanilla essence, (if too thin, this can be thickened with cornflour or custard powder.) Serve apple mixture with custard.
Apricot Nectar Cheesecake
Ingredients:
1-1/4 cups sweet biscuit crumbs
1 cup apricot nectar
1 cup apricot nectar, extra
1 tbsp sugar, extra
1 tbsp gelatine
1 tbsp lemon juice
1/2 cup caster sugar
3 tsp cornflour
3/4 cup cream, lightly whipped
425g can apricot halves, drained
500g block PHILADELPHIA Cream Cheese, softened
80g butter, melted
Method:
Combine biscuit crumbs and butter, press into the base of a lightly greased 22cm spring-form pan. Chill.
Heat apricot nectar in a small saucepan until boiling, take off heat and stir in gelatine until dissolved. Cool.
Beat PHILLY, sugar and lemon juice using an electric mixer until smooth. Beat in apricot/gelatine mixture until well combined, then fold through cream. Pour into prepared base and chill until firm.
Combine extra apricot nectar, sugar and cornflour in a small saucepan, stir over a medium heat until thickened. Cool completely. To serve, glaze cheesecake and top with apricot halves.
Contributed by Melissa Kercher, 4th June 2016
1-1/4 cups sweet biscuit crumbs
1 cup apricot nectar
1 cup apricot nectar, extra
1 tbsp sugar, extra
1 tbsp gelatine
1 tbsp lemon juice
1/2 cup caster sugar
3 tsp cornflour
3/4 cup cream, lightly whipped
425g can apricot halves, drained
500g block PHILADELPHIA Cream Cheese, softened
80g butter, melted
Method:
Combine biscuit crumbs and butter, press into the base of a lightly greased 22cm spring-form pan. Chill.
Heat apricot nectar in a small saucepan until boiling, take off heat and stir in gelatine until dissolved. Cool.
Beat PHILLY, sugar and lemon juice using an electric mixer until smooth. Beat in apricot/gelatine mixture until well combined, then fold through cream. Pour into prepared base and chill until firm.
Combine extra apricot nectar, sugar and cornflour in a small saucepan, stir over a medium heat until thickened. Cool completely. To serve, glaze cheesecake and top with apricot halves.
Contributed by Melissa Kercher, 4th June 2016
Baked Rice Custard
Ingredients:
1/4 cup rice
2 cups boiling water
3 eggs
1/3 cup sugar
1 tsp vanilla
2 1/2 cups milk
1/4 cup sultanas
Method:
Cook the rice in the boiling water, about 10 minutes. Drain well. Beat the eggs, sugar and vanilla, add rice and sultanas and stir to combine. Add milk and stir again. making sure rice and sultanas are evenly distributed. Pour into ashallow ovenproof dish. Stand in a baking dish and fill with water to about halfway up the side of the pudding dish. Bake in a moderate oven for 30 minutes, reduce the heat to moderately slow and continue to cook for a further 30 - 40 minutes or until custard has set.
Contributed by Cath Armstrong
1/4 cup rice
2 cups boiling water
3 eggs
1/3 cup sugar
1 tsp vanilla
2 1/2 cups milk
1/4 cup sultanas
Method:
Cook the rice in the boiling water, about 10 minutes. Drain well. Beat the eggs, sugar and vanilla, add rice and sultanas and stir to combine. Add milk and stir again. making sure rice and sultanas are evenly distributed. Pour into ashallow ovenproof dish. Stand in a baking dish and fill with water to about halfway up the side of the pudding dish. Bake in a moderate oven for 30 minutes, reduce the heat to moderately slow and continue to cook for a further 30 - 40 minutes or until custard has set.
Contributed by Cath Armstrong
Baked Rice Custard
Ingredients:
2 cups cooked rice
2 cups sugar
4 eggs
1/4 cup flour
1 cup sultanas
1 tsp vanilla
4 cups milk
Cinnamon or nutmeg
Method:
Mix all ingredients together, put into a well greased casserole dish, sprinkle cinnamon on top, bake at 160 degrees for 20-30 minutes, till set in centre.
Contributed by Rena, North Bayswater, 15th March 2008
2 cups cooked rice
2 cups sugar
4 eggs
1/4 cup flour
1 cup sultanas
1 tsp vanilla
4 cups milk
Cinnamon or nutmeg
Method:
Mix all ingredients together, put into a well greased casserole dish, sprinkle cinnamon on top, bake at 160 degrees for 20-30 minutes, till set in centre.
Contributed by Rena, North Bayswater, 15th March 2008
Banana Hot Dogs
Looking for a different and FUN way to put fruit on the menu?
Ingredients:
1 banana, peeled
1 hot dog bun
Jam
Smooth peanut butter
Method:
Place the peeled banana in a bun. Fill two zip-top baggies – one with jelly and the other with peanut butter. Cut a tiny hole in the corner of each bag, and squeeze jelly and peanut butter out onto the banana as you would mustard and ketchup. Eat and enjoy.
Variations:
-Add crushed pistachios for a crunchy relish look-alike.
-Cereal and dried fruit make great additional toppings.
-Try soy nut, almond or sunflower butter for a change.
Contributed by Narelle Walker 20th January2009
Ingredients:
1 banana, peeled
1 hot dog bun
Jam
Smooth peanut butter
Method:
Place the peeled banana in a bun. Fill two zip-top baggies – one with jelly and the other with peanut butter. Cut a tiny hole in the corner of each bag, and squeeze jelly and peanut butter out onto the banana as you would mustard and ketchup. Eat and enjoy.
Variations:
-Add crushed pistachios for a crunchy relish look-alike.
-Cereal and dried fruit make great additional toppings.
-Try soy nut, almond or sunflower butter for a change.
Contributed by Narelle Walker 20th January2009
Basic Ripple Cake
Every now and then you need a spectacular dessert but if you are anything like me spectacular usually ends up being time consuming and expensive. This dessert is quick, easy, cheap and very, very spectacular.
Ingredients:
1 pkt plain, round biscuits (see variations for biscuits to use)
1 large bottle thickened cream
1 chocolate Flake
Method:
Beat the cream until very thick, almost butter. Then get a oval shaped plate/platter as you need to make this cake directly onto the serving dish. Take each biscuit and spread a generous amount of cream onto it (flat side) . Stand each biscuit on it's side and push the next biscuit up against the first one on the platter firmly (but taking care not to squash all the cream out between them) and continue on doing this, one behind the other.
When you've used all biscuits, spread the remaining cream all over the entire biscuit log shape until the biscuits cannot be seen. Keep spreading it all over generously using up all the cream. Make sure you use a flat spatula and keep patting at the cream so that the cream forms peaks all over for a bit of a fancy finish. Now break the Flake up with your fingers and sprinkle it all over the cream.
Once finished, place the entire biscuit/cake into the fridge and leave it overnight. The biscuit goes really soft and absorbs the moisture from the cream. Then it's ready to serve. To serve, cut the first slice on an angle. Eat this slice. Then cut each slice on an angle, showing stripes of biscuit and cream.
Variation 1: Chocolate Ripple Cake - use Chocolate Ripple biscuits
Variation 2: Black Forest Ripple Cake - use Chocolate Ripple Biscuits. Drain a can of cherries well and stir through half the cream. Use this mixture to join the biscuits. Spread the outside with remaining cream, sprinkle with broken Flake.
Variation 3: Ginger Ripple Cake - use Gingernut biscuits
Variation 4: Aussie Ripple Cake - use Anzac biscuits. Drain a small can of crushed pineapple well. Stir through half the cream. Use this mixture to join the biscuits. Spread the remaining cream over the outside of the cake.
Variation 5: Butternut Ripple Cake - use Butternut Snap biscuits.
Variation 6: Yule Log - use Chocolate Ripple biscuits. Reserve one of each colour and then roughly chop the remaining packet of mixed colour glace cherries and stir through half the whipped cream with 1/4 cup fruit mince. Use this mixture to join the biscuits. Spread the outside of the log with the remaining cream. Sprinkle the top and sides with the crumbled Flake. Arrange the whole glace cherries on the top of the Yule Log.
Note: Generic versions of all biscuits can be used successfully. This cake is very rich so cut into thin slices.
Contributed by Cath Armstrong
Ingredients:
1 pkt plain, round biscuits (see variations for biscuits to use)
1 large bottle thickened cream
1 chocolate Flake
Method:
Beat the cream until very thick, almost butter. Then get a oval shaped plate/platter as you need to make this cake directly onto the serving dish. Take each biscuit and spread a generous amount of cream onto it (flat side) . Stand each biscuit on it's side and push the next biscuit up against the first one on the platter firmly (but taking care not to squash all the cream out between them) and continue on doing this, one behind the other.
When you've used all biscuits, spread the remaining cream all over the entire biscuit log shape until the biscuits cannot be seen. Keep spreading it all over generously using up all the cream. Make sure you use a flat spatula and keep patting at the cream so that the cream forms peaks all over for a bit of a fancy finish. Now break the Flake up with your fingers and sprinkle it all over the cream.
Once finished, place the entire biscuit/cake into the fridge and leave it overnight. The biscuit goes really soft and absorbs the moisture from the cream. Then it's ready to serve. To serve, cut the first slice on an angle. Eat this slice. Then cut each slice on an angle, showing stripes of biscuit and cream.
Variation 1: Chocolate Ripple Cake - use Chocolate Ripple biscuits
Variation 2: Black Forest Ripple Cake - use Chocolate Ripple Biscuits. Drain a can of cherries well and stir through half the cream. Use this mixture to join the biscuits. Spread the outside with remaining cream, sprinkle with broken Flake.
Variation 3: Ginger Ripple Cake - use Gingernut biscuits
Variation 4: Aussie Ripple Cake - use Anzac biscuits. Drain a small can of crushed pineapple well. Stir through half the cream. Use this mixture to join the biscuits. Spread the remaining cream over the outside of the cake.
Variation 5: Butternut Ripple Cake - use Butternut Snap biscuits.
Variation 6: Yule Log - use Chocolate Ripple biscuits. Reserve one of each colour and then roughly chop the remaining packet of mixed colour glace cherries and stir through half the whipped cream with 1/4 cup fruit mince. Use this mixture to join the biscuits. Spread the outside of the log with the remaining cream. Sprinkle the top and sides with the crumbled Flake. Arrange the whole glace cherries on the top of the Yule Log.
Note: Generic versions of all biscuits can be used successfully. This cake is very rich so cut into thin slices.
Contributed by Cath Armstrong
Basic Steamed Pudding
Ingredients:
90g butter
90g sugar
1 egg
4 tbsp milk
180g SR flour
Salt
1 tsp vanilla extract
Method:
Grease a 4 cup pudding basin. Cut a circle of baking paper for the base and grease. Cut two layers of baking paper for the top, grease. Cream butter and sugar. Beat egg and gradually add to creamed mixture, beating well. Add sifted flour and milk alternately. Add vanilla extract and beat well. Pour into prepared mould. Cover with greased paper. Put lid on basin. Place into saucepan of boiling water (comes 3/4 of way up side of pudding basin) for one and a half hours.
Variations:
Currant: add 60g currants with the flour.
College: Place 2 tbsp red jam in the base of the pudding basin before pouring in batter.
Chocolate: Blend 2 tbsp cocoa with 1 tbsp milk and add to creamed butter and sugar.
Coconut: Add 2 tbsp coconut and 1/2 tsp grated lemon rind to the dry ingredients.
Canary: Add grated rind of one lemon to the mixture.
From the June 2010 Journal
90g butter
90g sugar
1 egg
4 tbsp milk
180g SR flour
Salt
1 tsp vanilla extract
Method:
Grease a 4 cup pudding basin. Cut a circle of baking paper for the base and grease. Cut two layers of baking paper for the top, grease. Cream butter and sugar. Beat egg and gradually add to creamed mixture, beating well. Add sifted flour and milk alternately. Add vanilla extract and beat well. Pour into prepared mould. Cover with greased paper. Put lid on basin. Place into saucepan of boiling water (comes 3/4 of way up side of pudding basin) for one and a half hours.
Variations:
Currant: add 60g currants with the flour.
College: Place 2 tbsp red jam in the base of the pudding basin before pouring in batter.
Chocolate: Blend 2 tbsp cocoa with 1 tbsp milk and add to creamed butter and sugar.
Coconut: Add 2 tbsp coconut and 1/2 tsp grated lemon rind to the dry ingredients.
Canary: Add grated rind of one lemon to the mixture.
From the June 2010 Journal
Blueberry Cake
Ingredients:
1 1/2 cups SR flour
½ cup plain flour
½ teaspoon baking powder
1 1/4 cups castor sugar
85gms butter cut into small pieces
2 eggs
½ cup buttermilk
1 teaspoon vanilla essence
250gms blueberries
Topping:
30gms melted butter
2 tbsp castor sugar
½ teaspoon cinnamon
Method:
Butter the sides of a 22cm cake tin. Line the base with greaseproof paper. Heat oven to 120C/350F. Sift flours and baking powder into a bowl. Add sugar. Crumble together with the butter using your fingertips. Beat together eggs, buttermilk, and vanilla essence. Add to dry ingredients. The mixture becomes very stiff but beat for 1 min. Stir in blueberries. Pour into the tin and bake for 55 minutes or until cake tester is clean. Leave to rest for 1 minute before turning out on to a cake tray. Brush the top of the cake with the butter and sprinkle with castor sugar and cinnamon. Serve with cream or ice cream.
1 1/2 cups SR flour
½ cup plain flour
½ teaspoon baking powder
1 1/4 cups castor sugar
85gms butter cut into small pieces
2 eggs
½ cup buttermilk
1 teaspoon vanilla essence
250gms blueberries
Topping:
30gms melted butter
2 tbsp castor sugar
½ teaspoon cinnamon
Method:
Butter the sides of a 22cm cake tin. Line the base with greaseproof paper. Heat oven to 120C/350F. Sift flours and baking powder into a bowl. Add sugar. Crumble together with the butter using your fingertips. Beat together eggs, buttermilk, and vanilla essence. Add to dry ingredients. The mixture becomes very stiff but beat for 1 min. Stir in blueberries. Pour into the tin and bake for 55 minutes or until cake tester is clean. Leave to rest for 1 minute before turning out on to a cake tray. Brush the top of the cake with the butter and sprinkle with castor sugar and cinnamon. Serve with cream or ice cream.
Boxing Day Mousse
Ingredients:
1 pkt chocolate instant pudding
2 cups milk
1/2 teaspoon peppermint extract
2 cups whipped cream
5 crushed peppermint candy canes
Method:
In a medium bowl, whisk pudding with milk and peppermint extract. Stir constantly with a wire whisk for 2 minutes. Refrigerate for 5 minutes. Add whipped cream and mix well. Spoon into serving dishes and top with a sprinkle of crushed candy cane.
Contributed by Catherine, North Bayswater, 4th December 2009
1 pkt chocolate instant pudding
2 cups milk
1/2 teaspoon peppermint extract
2 cups whipped cream
5 crushed peppermint candy canes
Method:
In a medium bowl, whisk pudding with milk and peppermint extract. Stir constantly with a wire whisk for 2 minutes. Refrigerate for 5 minutes. Add whipped cream and mix well. Spoon into serving dishes and top with a sprinkle of crushed candy cane.
Contributed by Catherine, North Bayswater, 4th December 2009
Brandy Cream
Ingredients:
2 eggs - separated
1/4 cup castor sugar
4 tbsp brandy
300ml cream
Method:
Separate eggs and beat whites until fluffy. Add sugar slowly, beating continuously. Add egg yolks and beat well. Stir in cream and brandy, beat well and serve over hot Christmas pudding.
Contributed by Pamela
2 eggs - separated
1/4 cup castor sugar
4 tbsp brandy
300ml cream
Method:
Separate eggs and beat whites until fluffy. Add sugar slowly, beating continuously. Add egg yolks and beat well. Stir in cream and brandy, beat well and serve over hot Christmas pudding.
Contributed by Pamela
Brazilian Chocolate Pudding
Ingredients:
¾ cup sugar
1 tablespoon cocoa
1 cup S.R. flour
1 teaspoon vanilla essence
2 tablespoons butter
½ cup milk
Topping:
¾ cup sugar
1 heaped tablespoon cocoa
1 mug strong coffee
Mix sugar, cocoa and S.R. flour. Melt butter, add milk and vanilla. Combine and beat for 2 minutes. Place into greased casserole dish and sprinkle with topping of sugar and sugar. Pour coffee over and cook in a moderate oven (180C) for 30 – 40 minutes.
¾ cup sugar
1 tablespoon cocoa
1 cup S.R. flour
1 teaspoon vanilla essence
2 tablespoons butter
½ cup milk
Topping:
¾ cup sugar
1 heaped tablespoon cocoa
1 mug strong coffee
Mix sugar, cocoa and S.R. flour. Melt butter, add milk and vanilla. Combine and beat for 2 minutes. Place into greased casserole dish and sprinkle with topping of sugar and sugar. Pour coffee over and cook in a moderate oven (180C) for 30 – 40 minutes.
Bread and Butter Pudding
Ingredients:
White sliced loaf
Butter
White sugar
Currants
1 litre of milk
1 egg
1 teaspoon vanilla essence
Nutmeg to garnish
Method:
Grease a 25cm (10") ovenproof dish. Cut crusts from the sliced bread, spread thinly with the butter. Cut each slice into 4 and carefully line the base and sides of the dish. Some of the pieces of bread will have to be cut to size, a little like a jigsaw! When the dish is lined, sprinkle currants over the bread, then sprinkle a little white sugar over the currants. Put another layer of "buttered" bread over this and repeat the currants and the sugar. One more layer of "buttered" bread. Take out one square from this top layer. Lightly beat the egg and vanilla essence together, add the litre of milk and stir well. Carefully pour this into the pudding, using the gap in the bread layer. The milk must come up to just touch the bottom of the top layer of bread. If the litre isn't enough, just pour in enough milk to do this. Replace the square of bread. Sprinkle with sugar. Cover, and leave in the fridge for several hours. (I make it at about 10 a m to cook for the evening meal). Just before cooking grate nutmeg over the top. Put into a cold oven. Turn oven on to 150 C (300 - 325 F) and let cook slowly. This can vary - seems to depend on the cooker! The pudding should rise well, be firm and the crusts should be a lovely golden brown.
Contributed by Ruth, North Ringwood, October 2005
White sliced loaf
Butter
White sugar
Currants
1 litre of milk
1 egg
1 teaspoon vanilla essence
Nutmeg to garnish
Method:
Grease a 25cm (10") ovenproof dish. Cut crusts from the sliced bread, spread thinly with the butter. Cut each slice into 4 and carefully line the base and sides of the dish. Some of the pieces of bread will have to be cut to size, a little like a jigsaw! When the dish is lined, sprinkle currants over the bread, then sprinkle a little white sugar over the currants. Put another layer of "buttered" bread over this and repeat the currants and the sugar. One more layer of "buttered" bread. Take out one square from this top layer. Lightly beat the egg and vanilla essence together, add the litre of milk and stir well. Carefully pour this into the pudding, using the gap in the bread layer. The milk must come up to just touch the bottom of the top layer of bread. If the litre isn't enough, just pour in enough milk to do this. Replace the square of bread. Sprinkle with sugar. Cover, and leave in the fridge for several hours. (I make it at about 10 a m to cook for the evening meal). Just before cooking grate nutmeg over the top. Put into a cold oven. Turn oven on to 150 C (300 - 325 F) and let cook slowly. This can vary - seems to depend on the cooker! The pudding should rise well, be firm and the crusts should be a lovely golden brown.
Contributed by Ruth, North Ringwood, October 2005
Bread And Butter Pudding
Ingredients:
8 slices of bread, buttered and spread with raspberry or strawberry jam
1/2 cup sultanas
3 level tablespoons caster sugar
1 and 1/2 cups milk
4 eggs
1 teaspoon vanilla essence
Grated nutmeg
Method:
Heat oven to 160 degrees Celsius. Cut each slice of bread and butter into 4 triangles. Place 1/3 of the bread in the base of a lightly greased casserole dish. Sprinkle with half the sultanas and one tablespoon of sugar. Place half of the remaining bread on top and then the remaining sultanas plus one tablespoon sugar. Place the remaining bread and butter on the top, trying to ensure all the sultanas are covered by the bread. Sprinkle the last tablespoon of sugar over the top. In a separate bowl beat the eggs and milk together. Carefully pour over the bread and fruit mix. Sprinkle on a little nutmeg. Let stand for half an hour. Don't worry if the top pieces of bread are not submerged under the milk - these are going to be the nice crispy bits. Bake about 40 minutes until the "custard" has set and the pudding is golden brown on the top.
From the October 2010 Journal
8 slices of bread, buttered and spread with raspberry or strawberry jam
1/2 cup sultanas
3 level tablespoons caster sugar
1 and 1/2 cups milk
4 eggs
1 teaspoon vanilla essence
Grated nutmeg
Method:
Heat oven to 160 degrees Celsius. Cut each slice of bread and butter into 4 triangles. Place 1/3 of the bread in the base of a lightly greased casserole dish. Sprinkle with half the sultanas and one tablespoon of sugar. Place half of the remaining bread on top and then the remaining sultanas plus one tablespoon sugar. Place the remaining bread and butter on the top, trying to ensure all the sultanas are covered by the bread. Sprinkle the last tablespoon of sugar over the top. In a separate bowl beat the eggs and milk together. Carefully pour over the bread and fruit mix. Sprinkle on a little nutmeg. Let stand for half an hour. Don't worry if the top pieces of bread are not submerged under the milk - these are going to be the nice crispy bits. Bake about 40 minutes until the "custard" has set and the pudding is golden brown on the top.
From the October 2010 Journal
Bread Pudding
This is a recipe from WWII. Keep the crusts from the bread and any old stale bread.(I keep them in the freezer until I have enough).
Ingredients:
1kg of bread
tub of pure suet or margarine
brown sugar to taste
500 g in total of currants, sultanas & candied peel
generous amount of mixed spice
juice from at least 1 lemon
Method:
Soak about 1kg of bread in water. Then drain and wring well. A small holed colander is excellent, press firmly, but not firmly enough to push the bread through the holes.
As it is almost impossible to buy pure suet these days, I use Fairy Margarine, cut into small cubes. Mix this well through the bread. Add brown sugar if possible, but white is ok. About 500 g in total of currants, sultanas and candied peel. Mix this into the bread mix well. (If no peel the rind of a couple of lemons is suitable). A generous amount of mixed spice should be stirred into the mixture with the fruit. Add the juice from at least 1 lemon.
If the mixture seems too dry, it should be quite moist, but not runny, add a little milk.
Grease an ovenproof dish well, put the bread mix into this. Sprinkle with raw sugar and grated nutmeg and put into the centre of a preheated oven (150C - 300F) for about 2 hours or until cooked.
Contributed by Ruth, North Ringwood, October 2004
Ingredients:
1kg of bread
tub of pure suet or margarine
brown sugar to taste
500 g in total of currants, sultanas & candied peel
generous amount of mixed spice
juice from at least 1 lemon
Method:
Soak about 1kg of bread in water. Then drain and wring well. A small holed colander is excellent, press firmly, but not firmly enough to push the bread through the holes.
As it is almost impossible to buy pure suet these days, I use Fairy Margarine, cut into small cubes. Mix this well through the bread. Add brown sugar if possible, but white is ok. About 500 g in total of currants, sultanas and candied peel. Mix this into the bread mix well. (If no peel the rind of a couple of lemons is suitable). A generous amount of mixed spice should be stirred into the mixture with the fruit. Add the juice from at least 1 lemon.
If the mixture seems too dry, it should be quite moist, but not runny, add a little milk.
Grease an ovenproof dish well, put the bread mix into this. Sprinkle with raw sugar and grated nutmeg and put into the centre of a preheated oven (150C - 300F) for about 2 hours or until cooked.
Contributed by Ruth, North Ringwood, October 2004
Butterscotch Tart
Ingredients:
1 pre-cooked pie crust
1 cup evaporated milk
1 tblsp custard powder
½ cup brown sugar, lightly packed
1 tbsp honey
1tsp vanilla essence
1 tsp vinegar
Method:
Blend a little milk with the custard powder to make a smooth paste. Add remaining milk and ingredients. Bring to boil, stirring constantly over a medium heat. Pour into pie shell. Chill. To serve decorate with whipped cream and a sprig of mint leaves.
Contributed by Cath Armstrong
1 pre-cooked pie crust
1 cup evaporated milk
1 tblsp custard powder
½ cup brown sugar, lightly packed
1 tbsp honey
1tsp vanilla essence
1 tsp vinegar
Method:
Blend a little milk with the custard powder to make a smooth paste. Add remaining milk and ingredients. Bring to boil, stirring constantly over a medium heat. Pour into pie shell. Chill. To serve decorate with whipped cream and a sprig of mint leaves.
Contributed by Cath Armstrong
Caramel Dumplings
Ingredients:
Dumplings:
1 cup self-raising flour
60g unsalted butter, cubed
enough milk to mix to a cake like consistency
Syrup:
60 g butter
1 cup Brown sugar
1 Cup water
1 small lemon, juiced
Method:
Sift flour into a bowl, then rub in butter until mixture resembles fine breadcrumbs. Add milk to flour mixture and combine to form a soft dough, then divide into 6-8 scoops and drop in the syrup. To make the syrup, combine the ingredients together in a pan and bring to the boil over medium heat. Carefully add dough and boil for 20 minutes. Serve dumplings with syrup and ice cream.
Contributed by Sandra Langridge, 3rd August 2012
Dumplings:
1 cup self-raising flour
60g unsalted butter, cubed
enough milk to mix to a cake like consistency
Syrup:
60 g butter
1 cup Brown sugar
1 Cup water
1 small lemon, juiced
Method:
Sift flour into a bowl, then rub in butter until mixture resembles fine breadcrumbs. Add milk to flour mixture and combine to form a soft dough, then divide into 6-8 scoops and drop in the syrup. To make the syrup, combine the ingredients together in a pan and bring to the boil over medium heat. Carefully add dough and boil for 20 minutes. Serve dumplings with syrup and ice cream.
Contributed by Sandra Langridge, 3rd August 2012
Caramel Jelly Pie
Ingredients:
1 qty sweet shortcrust pastry - or two sweet shortcrust pastry sheets
1 tin condensed milk
2 pkts port wine jelly
Method:
Put the tin of condensed milk into a medium saucepan and cover with cold water. Bring to a boil, then turn the heat down until the water is simmering. Cook for two hours, checking the water occasionally, making sure the can is always covered. If the water gets low, top up with boiling water from the kettle.
While the condensed milk is cooking, line a slice tray with the shortcrust pastry, making sure it goes up the sides of the tray. Rest in the fridge for 30 minutes. Place a piece of baking paper over the pastry and fill with rice or dried beans or pastry weights if you have them. Bake at 220 degrees Celsius for 18 - 20 minutes, until the pastry is cooked and golden.
Make the jelly up using 500ml of boiling water only. Pour into a shallow dish and place in the fridge to set.
After two hours, take the condensed milk off the stove and remove from the saucepan. Leave to cool for 10 minutes before opening. This stops the milk spurting and potentially burning you. After the 10 minutes, very carefully open the can of condensed milk, which is now a delicious caramel. Pour the caramel into the cooked pastry shell and chill.
When the jelly is set use a butter knife to cut it into rough shreds. Spread these over the caramel pie filling and return to the fridge until ready to slice and serve. Drizzle with a little cream to serve.
This pie sounds complicated but it's not really. The most difficult part is opening the can of condensed milk - be careful because it is very hot and can really burn.
It looks spectacular on a plate drizzled with cream. You can change the colour of the jelly or use two different colours for a jewel effect. This is one of my childhood favourites, that I have always made and it has become a Christmas tradition in our family.
Contributed by Cath Armstrong
1 qty sweet shortcrust pastry - or two sweet shortcrust pastry sheets
1 tin condensed milk
2 pkts port wine jelly
Method:
Put the tin of condensed milk into a medium saucepan and cover with cold water. Bring to a boil, then turn the heat down until the water is simmering. Cook for two hours, checking the water occasionally, making sure the can is always covered. If the water gets low, top up with boiling water from the kettle.
While the condensed milk is cooking, line a slice tray with the shortcrust pastry, making sure it goes up the sides of the tray. Rest in the fridge for 30 minutes. Place a piece of baking paper over the pastry and fill with rice or dried beans or pastry weights if you have them. Bake at 220 degrees Celsius for 18 - 20 minutes, until the pastry is cooked and golden.
Make the jelly up using 500ml of boiling water only. Pour into a shallow dish and place in the fridge to set.
After two hours, take the condensed milk off the stove and remove from the saucepan. Leave to cool for 10 minutes before opening. This stops the milk spurting and potentially burning you. After the 10 minutes, very carefully open the can of condensed milk, which is now a delicious caramel. Pour the caramel into the cooked pastry shell and chill.
When the jelly is set use a butter knife to cut it into rough shreds. Spread these over the caramel pie filling and return to the fridge until ready to slice and serve. Drizzle with a little cream to serve.
This pie sounds complicated but it's not really. The most difficult part is opening the can of condensed milk - be careful because it is very hot and can really burn.
It looks spectacular on a plate drizzled with cream. You can change the colour of the jelly or use two different colours for a jewel effect. This is one of my childhood favourites, that I have always made and it has become a Christmas tradition in our family.
Contributed by Cath Armstrong
Cath's Mum's Lemon Cheesecake
Ingredients:
1 pkt Teddy Bear biscuits, crushed into fine crumbs
125g butter, melted
1 can evaporated milk, chilled 24 hours
1 pkt lemon jelly crystals
1/2 cup boiling water
1/2 cup vanilla sugar
2 x 250g blocks PHILADELPHIA Cream Cheese, softened
Method:
Combine biscuit crumbs and butter. Press into the base of a 20cm spring form pan; chill.
Blend the jelly crystals into the boiling water until dissolved.
Beat PHILLY until softened, stir in all remaining ingredients until well blended. Pour into prepared crumb crust. Chill for 2 - 3 hours or overnight before serving.
1 pkt Teddy Bear biscuits, crushed into fine crumbs
125g butter, melted
1 can evaporated milk, chilled 24 hours
1 pkt lemon jelly crystals
1/2 cup boiling water
1/2 cup vanilla sugar
2 x 250g blocks PHILADELPHIA Cream Cheese, softened
Method:
Combine biscuit crumbs and butter. Press into the base of a 20cm spring form pan; chill.
Blend the jelly crystals into the boiling water until dissolved.
Beat PHILLY until softened, stir in all remaining ingredients until well blended. Pour into prepared crumb crust. Chill for 2 - 3 hours or overnight before serving.
Champagne Jelly
Approximate $ Savings: Only 23c a serve
A great adult desert for a party is Champagne Jelly (and yes it is alcoholic). Aeroplane Jelly have a product called 'create-a-jelly', 87c a box, just like all their flavoured jellies, the difference is you add your own flavour. I have tried Golden Circle juices (and they are exactly like the fruit gels from Heinz) to apricot nectar and apple juice, but by far the most special is Champagne jelly! Just make up the jelly as per the instructions on the pack, adding champagne (the sweeter the better) and pour into individual serves, can be from clear plastic cups for a BBQ, to fancy glasses for a dinner party, and pop in the fridge. You can add some whipped cream and sliced strawberries if you wish for that extra wow factor but the jelly by itself is pretty special, and for the 1/2 litre you can get 4 nice size serves, which is 23c per serve, not much effort or cost to add an extra zing to a party. Just be sure you mark it 'for adults only' because it is still alcoholic! This would be great for a wedding dessert as well!
Contributed by Denise Scotford, 8th January 2012
A great adult desert for a party is Champagne Jelly (and yes it is alcoholic). Aeroplane Jelly have a product called 'create-a-jelly', 87c a box, just like all their flavoured jellies, the difference is you add your own flavour. I have tried Golden Circle juices (and they are exactly like the fruit gels from Heinz) to apricot nectar and apple juice, but by far the most special is Champagne jelly! Just make up the jelly as per the instructions on the pack, adding champagne (the sweeter the better) and pour into individual serves, can be from clear plastic cups for a BBQ, to fancy glasses for a dinner party, and pop in the fridge. You can add some whipped cream and sliced strawberries if you wish for that extra wow factor but the jelly by itself is pretty special, and for the 1/2 litre you can get 4 nice size serves, which is 23c per serve, not much effort or cost to add an extra zing to a party. Just be sure you mark it 'for adults only' because it is still alcoholic! This would be great for a wedding dessert as well!
Contributed by Denise Scotford, 8th January 2012
Cheat's Hazelnut Mousse
Ingredients:
600ml cream
1 cup Nutella*
Cocoa for dusting
Method:
Whip the cream. Beat in the Nutella. Chill for 2 hours to set. Dust with cocoa before serving.
*Any hazelnut spread can be used.
600ml cream
1 cup Nutella*
Cocoa for dusting
Method:
Whip the cream. Beat in the Nutella. Chill for 2 hours to set. Dust with cocoa before serving.
*Any hazelnut spread can be used.
Cheese and Pear Pie
Ingredients:
4 large, ripe pears, peeled and sliced
1/4 cup sugar
1 tbsp cornflour
1 unbaked pie crust
Topping:
1/2 cup grated tasty cheese
1/2 cup whole wheat flour
1/4 cup melted butter
1/4 cup sugar
1/4 teaspoon sea salt
Method:
Pre-heat oven to 220 degrees Celsius. Combine the pears, sugar, and cornflour. Spread into the base of your pie crust. Use a strip of foil to protect the edge of your pie crust while it bakes. Then gently bend it to shield the pie crust. This will protect the crust and stop it from getting too brown and crisp. Back for 25 minutes. Cool for 15 minutes before cutting to allow the filling to set.
Note: If pastry isn’t your thing, use a biscuit crumb crust. Crumb 200g shortbread biscuits and combine with 125g melted butter (not margarine!). Press firmly and evenly into the base and sides of your pie dish.
Tip of the Day, 2 July 2013
4 large, ripe pears, peeled and sliced
1/4 cup sugar
1 tbsp cornflour
1 unbaked pie crust
Topping:
1/2 cup grated tasty cheese
1/2 cup whole wheat flour
1/4 cup melted butter
1/4 cup sugar
1/4 teaspoon sea salt
Method:
Pre-heat oven to 220 degrees Celsius. Combine the pears, sugar, and cornflour. Spread into the base of your pie crust. Use a strip of foil to protect the edge of your pie crust while it bakes. Then gently bend it to shield the pie crust. This will protect the crust and stop it from getting too brown and crisp. Back for 25 minutes. Cool for 15 minutes before cutting to allow the filling to set.
Note: If pastry isn’t your thing, use a biscuit crumb crust. Crumb 200g shortbread biscuits and combine with 125g melted butter (not margarine!). Press firmly and evenly into the base and sides of your pie dish.
Tip of the Day, 2 July 2013
Choc Coated Nougat Ice-cream Balls
I found this recipe on a piece of paper stashed in one of my recipe books, so I don't know who gave it to me, but it sounds divine.
Ingredients:
2 litres vanilla ice cream
2 large nougat bars, chopped into small pieces
200g good quality milk chocolate
Method:
Soften the ice cream and mix the chopped nougat through. Refreeze until hard. Use a melon baller to scoop ice cream into balls. Open freeze until they are very hard. Melt the chocolate and cool slightly. Put another baking sheet into the freezer to get cold. Very quickly dip the ice cream balls into the chocolate and put onto the icy cold tray to help the chocolate set and the ice cream from melting. Put them back into the freezer to set.
Contributed by Anne in Melbourne, 11th December 2010
Ingredients:
2 litres vanilla ice cream
2 large nougat bars, chopped into small pieces
200g good quality milk chocolate
Method:
Soften the ice cream and mix the chopped nougat through. Refreeze until hard. Use a melon baller to scoop ice cream into balls. Open freeze until they are very hard. Melt the chocolate and cool slightly. Put another baking sheet into the freezer to get cold. Very quickly dip the ice cream balls into the chocolate and put onto the icy cold tray to help the chocolate set and the ice cream from melting. Put them back into the freezer to set.
Contributed by Anne in Melbourne, 11th December 2010
Chocolate Ice-cream
Ingredients:
3 egg yolks
1 cup sugar
1.5 cups milk
2 cups light cream
1/3 cup cocoa powder (unsweetened)
1 tsp vanilla
Method:
Beat milk and egg yolks. Blend in sugar. Cook over medium heat, stirring constantly until mixutre thickens enough to coat the spoon. Take off the heat and sift in the cocoa while you whisk it. Let it cool (I'm impatient I put it in the freezer) then add the cream and vanilla. Then freeze it up. If you don't have an ice-cream maker then put it in a container in the freezer but get it out and stir it every hour or so.
I also leave out the cocoa and use the same recipe for vanilla. If you make honeycomb and add chunks of it to the vanilla, it's amazing, but the honeycomb turns syrupy if it takes you more than a week to eat it... still tastes good but I love the crunch ;-)
Contributed by Deanna, October 2009
3 egg yolks
1 cup sugar
1.5 cups milk
2 cups light cream
1/3 cup cocoa powder (unsweetened)
1 tsp vanilla
Method:
Beat milk and egg yolks. Blend in sugar. Cook over medium heat, stirring constantly until mixutre thickens enough to coat the spoon. Take off the heat and sift in the cocoa while you whisk it. Let it cool (I'm impatient I put it in the freezer) then add the cream and vanilla. Then freeze it up. If you don't have an ice-cream maker then put it in a container in the freezer but get it out and stir it every hour or so.
I also leave out the cocoa and use the same recipe for vanilla. If you make honeycomb and add chunks of it to the vanilla, it's amazing, but the honeycomb turns syrupy if it takes you more than a week to eat it... still tastes good but I love the crunch ;-)
Contributed by Deanna, October 2009
Chocolate Ice-cream (2)
I made this before Christmas:-
1. Use the frozen leftover syrup from any canned fruits, I used peach and apricot syrup enough to make up 2 cups
2. Add a really generous heaped tablespoon of cocoa and a good cup of icing sugar; beat these into the mixture until it is well blended.
3. Add a whole can of coconut cream (not milk) and beat until well aerated, soft and fluffy.
4. Place in a plastic container with a lid and freeze until very firm.
5. Take out of the freezer and beat it again until the mixture has increased or doubled in volume and freeze again in a covered plastic container.
The ice-cream sets very hard so to enjoy it firm but not too hard I removed it from the freezer and waited half an hour before serving. I then returned it to the freezer and each time we wanted some I just took it out of the freezer, waited half an hour and returned it to the freezer to set again.
DD and I loved it but the GC were not enthusiastic about the coconut flavour.
Contributed by Bluebell, 1st January 2017
1. Use the frozen leftover syrup from any canned fruits, I used peach and apricot syrup enough to make up 2 cups
2. Add a really generous heaped tablespoon of cocoa and a good cup of icing sugar; beat these into the mixture until it is well blended.
3. Add a whole can of coconut cream (not milk) and beat until well aerated, soft and fluffy.
4. Place in a plastic container with a lid and freeze until very firm.
5. Take out of the freezer and beat it again until the mixture has increased or doubled in volume and freeze again in a covered plastic container.
The ice-cream sets very hard so to enjoy it firm but not too hard I removed it from the freezer and waited half an hour before serving. I then returned it to the freezer and each time we wanted some I just took it out of the freezer, waited half an hour and returned it to the freezer to set again.
DD and I loved it but the GC were not enthusiastic about the coconut flavour.
Contributed by Bluebell, 1st January 2017
Chocolate Meringue Pie
Ingredients:
1 cup caster sugar
1 cup milk
3 tbsp cocoa
3 tbsp cornflour
3 eggs
1 teaspoon vanilla
125g butter
1 pre-cooked pie shell
Method:
Separate eggs. Put egg yolks and all of remaining ingredients (except pie shell) into a large saucepan. Cook on medium to medium low heat, whisking constantly. Bring to a boil and cook a further one minute until mixture has thickened. Pour into prepared pie shell.
Meringue
Ingredients:
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla extract
Method:
Preheat oven to 200 degrees Celsius. Beat egg whites with cream of tartar until soft peaks start to form. Add sugar pouring slowly in as you continue to beat on high. Add vanilla continue to beat on high until stiff peaks form. Spoon onto pie filling. Make sure you cover right to the edge of the pie to stop the air getting in. This will stop the meringue weeping and falling. Bake for 10 - 15 minutes until meringue is set and golden.
From Tip of the Day 2 April 2013
1 cup caster sugar
1 cup milk
3 tbsp cocoa
3 tbsp cornflour
3 eggs
1 teaspoon vanilla
125g butter
1 pre-cooked pie shell
Method:
Separate eggs. Put egg yolks and all of remaining ingredients (except pie shell) into a large saucepan. Cook on medium to medium low heat, whisking constantly. Bring to a boil and cook a further one minute until mixture has thickened. Pour into prepared pie shell.
Meringue
Ingredients:
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla extract
Method:
Preheat oven to 200 degrees Celsius. Beat egg whites with cream of tartar until soft peaks start to form. Add sugar pouring slowly in as you continue to beat on high. Add vanilla continue to beat on high until stiff peaks form. Spoon onto pie filling. Make sure you cover right to the edge of the pie to stop the air getting in. This will stop the meringue weeping and falling. Bake for 10 - 15 minutes until meringue is set and golden.
From Tip of the Day 2 April 2013
Chocolate Mousse Trifle
Ingredients:
1 chocolate swiss roll
1 litre thick chocolate custard
1 punnet strawberries
Method:
Make the chocolate custard and let it cool slightly.
Slice the swiss roll into 1cm thick slices.
Place them in the base and then around the sides of a trifle bowl.
Wash, hull and slice the strawberries. Add the strawberries to the bowl. Save a few for decorating.
Pour in the custard. Decorate the top with the sliced strawberries.
Cover with clingwrap and chill.
Notes:
Use well drained cherries instead of strawberries. Use the cherry juice to moisten the sponge roll after it is in the dish.
You can moisten the sponge roll with crème de cacao or another chocolate liqueur if you like.
Use a chocolate instant pudding instead of chocolate custard for a quick set trifle.
Contributed by Cath Armstrong
1 chocolate swiss roll
1 litre thick chocolate custard
1 punnet strawberries
Method:
Make the chocolate custard and let it cool slightly.
Slice the swiss roll into 1cm thick slices.
Place them in the base and then around the sides of a trifle bowl.
Wash, hull and slice the strawberries. Add the strawberries to the bowl. Save a few for decorating.
Pour in the custard. Decorate the top with the sliced strawberries.
Cover with clingwrap and chill.
Notes:
Use well drained cherries instead of strawberries. Use the cherry juice to moisten the sponge roll after it is in the dish.
You can moisten the sponge roll with crème de cacao or another chocolate liqueur if you like.
Use a chocolate instant pudding instead of chocolate custard for a quick set trifle.
Contributed by Cath Armstrong
Chocolate Self-saucing Pudding
Ingredients:
1 cup S.R flour
2 tablespoons cocoa
1 oz butter
½ teaspoons salt
½ cup milk
¾ cup sugar
1 teaspoon vanilla essence
¾ cup brown sugar
¼ cup cocoa
1 ¾ cups hot water
Method:
Sift flour, salt and cocoa. Add sugar, mix well. Stir milk, vanilla and melted butter, mix until smooth. Spread evenly into greased ovenproof dish. Combine brown sugar and sifted cocoa, sprinkle over top of pudding. Pour hot water carefully over the top. Bake in moderate oven 50 to 60 minutes.
1 cup S.R flour
2 tablespoons cocoa
1 oz butter
½ teaspoons salt
½ cup milk
¾ cup sugar
1 teaspoon vanilla essence
¾ cup brown sugar
¼ cup cocoa
1 ¾ cups hot water
Method:
Sift flour, salt and cocoa. Add sugar, mix well. Stir milk, vanilla and melted butter, mix until smooth. Spread evenly into greased ovenproof dish. Combine brown sugar and sifted cocoa, sprinkle over top of pudding. Pour hot water carefully over the top. Bake in moderate oven 50 to 60 minutes.
Chocolate Velvet Ice Cream
For the best ice-cream, use an ice-cream churn. If you don't have one you can mix, beat and freeze it the old fashioned way. To do this you need to freeze the mixture for 30 minutes, beat with an electric beater until it doubles in size, freeze for 30 minutes and beat again with an electric beater, then freeze for at least 2 hours before serving.
Ice-cream makers are reasonably cheap at Kmart, Big W, Harvey Norman etc but I found mine at the op shop for $4. They appear fairly regularly in the weeks after Christmas and Mother's Day so keep your eyes open for a bargain, you won't regret it.
Ingredients:
2/3 cup white sugar
1/3 cup unsweetened cocoa powder
3 egg yolks, beaten
2-2/3 cups thickened cream
1/3 cup semisweet chocolate chips
Methods:
In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator.
While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture. Freeze in canister of ice cream maker according to manufacturer's instructions.
Contributed by Melanie Parker, 22nd January 2013
Ice-cream makers are reasonably cheap at Kmart, Big W, Harvey Norman etc but I found mine at the op shop for $4. They appear fairly regularly in the weeks after Christmas and Mother's Day so keep your eyes open for a bargain, you won't regret it.
Ingredients:
2/3 cup white sugar
1/3 cup unsweetened cocoa powder
3 egg yolks, beaten
2-2/3 cups thickened cream
1/3 cup semisweet chocolate chips
Methods:
In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator.
While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture. Freeze in canister of ice cream maker according to manufacturer's instructions.
Contributed by Melanie Parker, 22nd January 2013
Cranberry French Toast with Cranberry Maple Syrup
I love cranberries and a I love French toast, so the two together is a delectable combination in my book. This is a 'make ahead' recipe. I make it in the morning and bake it at dinner time.
When I found the original recipe it used fresh cranberries (almost impossible to get here) and was served for breakfast. I use craisins (dried cranberries) and serve it with the syrup and a little pure cream for dessert, and it's just as good cold as it is warm.
Ingredients:
8 slices of stale bread
5 eggs
2 cups whole milk (you could use a milk alternative if you want)
1 tsp. real vanilla extract
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup brown sugar
1 cup craisins (dried cranberries) or frozen cranberries (I use craisins)
1/2 cup pecan halves
2 tbsp brown sugar, extra
Method:
Butter the base and sides of a 30cm x 20cm casserole dish. Arrange the slices of bread in the casserole dish. In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, nutmeg and brown sugar. Pour the egg mixture over the bread, making sure all the bread has been soaked and there are no dry spots. Sprinkle the craisins and pecans over the top, then sprinkle the brown sugar generously over the top of the fruit and nuts. Put the dish in the fridge for at least 6 hours.
To bake, pre-heat oven to 175 degrees Celsius. Place casserole in oven and bake for 30 minutes or until the custard is set. Remove from oven, cut into squares and serve with Cranberry Maple Syrup and cream.
Cranberry Maple Syrup
Ingredients:
1 cup craisins
1/2 cup pure maple syrup
Method:
Combine craisins and maple syrup in a small saucepan. Warm over a low heat until the craisins are plump and the syrup has thickened slightly - about 10 minutes.
From Debt Free, Cashed Up and Laughing, 4th February 2014
When I found the original recipe it used fresh cranberries (almost impossible to get here) and was served for breakfast. I use craisins (dried cranberries) and serve it with the syrup and a little pure cream for dessert, and it's just as good cold as it is warm.
Ingredients:
8 slices of stale bread
5 eggs
2 cups whole milk (you could use a milk alternative if you want)
1 tsp. real vanilla extract
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup brown sugar
1 cup craisins (dried cranberries) or frozen cranberries (I use craisins)
1/2 cup pecan halves
2 tbsp brown sugar, extra
Method:
Butter the base and sides of a 30cm x 20cm casserole dish. Arrange the slices of bread in the casserole dish. In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, nutmeg and brown sugar. Pour the egg mixture over the bread, making sure all the bread has been soaked and there are no dry spots. Sprinkle the craisins and pecans over the top, then sprinkle the brown sugar generously over the top of the fruit and nuts. Put the dish in the fridge for at least 6 hours.
To bake, pre-heat oven to 175 degrees Celsius. Place casserole in oven and bake for 30 minutes or until the custard is set. Remove from oven, cut into squares and serve with Cranberry Maple Syrup and cream.
Cranberry Maple Syrup
Ingredients:
1 cup craisins
1/2 cup pure maple syrup
Method:
Combine craisins and maple syrup in a small saucepan. Warm over a low heat until the craisins are plump and the syrup has thickened slightly - about 10 minutes.
From Debt Free, Cashed Up and Laughing, 4th February 2014
Creamed Rice
Ingredients:
1/2 cup rice
1/4 cup sugar
3 1/2 cups milk
1 teaspoon vanilla
2 teaspoons butter
Nutmeg
Method:
Mix all ingredients except butter. Pour into a lightly buttered casserole dish. Dot top with butter. Sprinkle with nutmeg. Bake at 160 degrees for approximately 1 hour or until rice is tender.
Contributed by Cath Armstrong
1/2 cup rice
1/4 cup sugar
3 1/2 cups milk
1 teaspoon vanilla
2 teaspoons butter
Nutmeg
Method:
Mix all ingredients except butter. Pour into a lightly buttered casserole dish. Dot top with butter. Sprinkle with nutmeg. Bake at 160 degrees for approximately 1 hour or until rice is tender.
Contributed by Cath Armstrong
Creamy Rice Pudding
Ingredients:
1 cup rice
6 cups milk
1/2 cup sugar (more or less to taste)
Vanilla essence to taste
½ cup sultanas
Method:
Put it all together in the crockpot, give it a stir. Cook on low until rice is soft and the mixture is creamy – check after 4/12 hours. This is delicious with cream for dessert, or with a little exra milk for breakfast.
Note: I have made this using So Good instead of milk. I have even used the Chocolate So Good to make a chocolate pudding for the kids - they loved it!
Contributed by Cath Armstrong
1 cup rice
6 cups milk
1/2 cup sugar (more or less to taste)
Vanilla essence to taste
½ cup sultanas
Method:
Put it all together in the crockpot, give it a stir. Cook on low until rice is soft and the mixture is creamy – check after 4/12 hours. This is delicious with cream for dessert, or with a little exra milk for breakfast.
Note: I have made this using So Good instead of milk. I have even used the Chocolate So Good to make a chocolate pudding for the kids - they loved it!
Contributed by Cath Armstrong
Cuppa Cake
This is the simplest of dessert cakes and gets it's name, obviously, from the ingredients - a cuppa flour, a cuppa sugar, a cuppa fruit salad. I was given the recipe by my friend Sandra, who adapted it from, would you believe, a recipe in the film Steel Magnolias! Moist and rich this cake is delicious served warm with ice-cream, cream, custard or all three if you don't mind hearing your arteries hardening with each mouthful!
Ingredients:
1 cup SR flour
1 cup white sugar
1 cup tinned fruit salad with juice
Method:
Pre-heat oven to 175 degrees Celsius. Mix the flour, sugar and fruit salad with juice together until combined. Grease a 20cm square cake tin. Pour in cake mix and bake until cake is cooked and syrup is bubbling around edges, about 25 - 30 minutes.
Note: Any tinned fruit in juice or syrup will do. I've used fruit salad, two fruits, peaches, apricots, even plums. If the batter is a little stiff add a little more juice.
Contributed by Cath Armstrong
Ingredients:
1 cup SR flour
1 cup white sugar
1 cup tinned fruit salad with juice
Method:
Pre-heat oven to 175 degrees Celsius. Mix the flour, sugar and fruit salad with juice together until combined. Grease a 20cm square cake tin. Pour in cake mix and bake until cake is cooked and syrup is bubbling around edges, about 25 - 30 minutes.
Note: Any tinned fruit in juice or syrup will do. I've used fruit salad, two fruits, peaches, apricots, even plums. If the batter is a little stiff add a little more juice.
Contributed by Cath Armstrong
Custard
Ingredients:
2 cups milk
2 eggs
1/4 cup sugar
2 tbsp cornflour
Method:
Take ½ cup milk and mix with cornflour until smooth. Beat eggs and sugar into remaining 1 ½ cups milk, stir in cornflour/milk mixture. Place in a small saucepan and bring to a boil over a low heat, stirring constantly. When the custard starts to boil and thicken turn the heat down and simmer for one minute.
Note: You can make this custard in the microwave by heating 1 ½ cups milk and the sugar until boiling. Beat eggs, add to cornflour mixture and then stir into the boiling milk. Cook one minute, stir, cook one minute and stir, cook one minute, stir and serve.
2 cups milk
2 eggs
1/4 cup sugar
2 tbsp cornflour
Method:
Take ½ cup milk and mix with cornflour until smooth. Beat eggs and sugar into remaining 1 ½ cups milk, stir in cornflour/milk mixture. Place in a small saucepan and bring to a boil over a low heat, stirring constantly. When the custard starts to boil and thicken turn the heat down and simmer for one minute.
Note: You can make this custard in the microwave by heating 1 ½ cups milk and the sugar until boiling. Beat eggs, add to cornflour mixture and then stir into the boiling milk. Cook one minute, stir, cook one minute and stir, cook one minute, stir and serve.
Delightful Apple Pie
Ingredients:
3 cups apples, peeled and sliced
1/2 cup butter
1 cup brown sugar
1 tablespoon cinnamon
Pinch of salt
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
Method:
Melt butter in a cast iron or oven proof fry pan. Add apples and toss lightly with butter. Sauté 5 minutes. Mix sugar, cinnamon and pinch of salt. Pour over apples. Stir gently so you don't break up the apples. Remove apples with slotted spoon. Set pan aside. In small bowl, combine flour, baking powder, baking soda and salt. Stir in milk. Pour into fry pan and stir until smooth. Return apples to frypan and stir gently. Put into a moderate oven (180 degrees) for 40 minutes.
Contributed by Michelle, Donvale, 25th March 2009
3 cups apples, peeled and sliced
1/2 cup butter
1 cup brown sugar
1 tablespoon cinnamon
Pinch of salt
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
Method:
Melt butter in a cast iron or oven proof fry pan. Add apples and toss lightly with butter. Sauté 5 minutes. Mix sugar, cinnamon and pinch of salt. Pour over apples. Stir gently so you don't break up the apples. Remove apples with slotted spoon. Set pan aside. In small bowl, combine flour, baking powder, baking soda and salt. Stir in milk. Pour into fry pan and stir until smooth. Return apples to frypan and stir gently. Put into a moderate oven (180 degrees) for 40 minutes.
Contributed by Michelle, Donvale, 25th March 2009
Dirt Cake
Ingredients:
60g butter
1 packet of cream cheese
125g icing sugar
100g packet of instant chocolate pudding
700ml milk
300ml cream to be whipped
400g chocolate biscuits crushed
Method:
Cream butter, sugar and cream together in a food processor Then add all other ingredients except biscuits. Mix until mixture thickens. In a CLEAN flower pot with the holes at the bottom covered, layer the biscuits and the filling, ending with biscuits on top (dust with cocoa if you like a darker soil look). Refrigerate overnight. Prior to serving place artificial flowers in the top. ‘Worms’ (lolly snakes) can be placed in the mixture if children want a surprise!! The dish forms a beautiful centrepiece at a birthday party.
Contributed by Karen, Croydon, 28th August 2006
60g butter
1 packet of cream cheese
125g icing sugar
100g packet of instant chocolate pudding
700ml milk
300ml cream to be whipped
400g chocolate biscuits crushed
Method:
Cream butter, sugar and cream together in a food processor Then add all other ingredients except biscuits. Mix until mixture thickens. In a CLEAN flower pot with the holes at the bottom covered, layer the biscuits and the filling, ending with biscuits on top (dust with cocoa if you like a darker soil look). Refrigerate overnight. Prior to serving place artificial flowers in the top. ‘Worms’ (lolly snakes) can be placed in the mixture if children want a surprise!! The dish forms a beautiful centrepiece at a birthday party.
Contributed by Karen, Croydon, 28th August 2006
Dulce de Leche (Caramel) or Milk Jam
Ingredients:
2 cans sweetened condensed milk or MOO
Pinch of coarse salt Hot water
Method:
Preheat oven to 425 degrees Fahrenheit. Adjust oven rack to centre position. Pour condensed milk into a deep pie dish or straight-side 5-cup capacity baking dish; stir in a pinch of salt. Cover tight with aluminum foil. Place baking dish in a roasting pan. Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the roasting pan to come half-way up the sides of the baking dish. Bake approximately 1-1/2 to 2 hours, depending on how thick you want it.
NOTE: Check a few times during the baking time and add more hot water to the roasting pan if necessary. Once the Dulce de Leche is nicely browned, carefully remove from the oven and let cool. Once cool, whisk until Dulce de Leche is smooth.
Store, covered, in the refrigerator until ready to serve. The sauce can be kept in the refrigerator for at least a month.
Makes about 2-1/2 cups.
One of the ways I like to serve Dulce de Leche is with sliced bananas on top or as an ingredient in a caramel swirl cheesecake.
Contributed by Sandra Langridge, 4th January 2013
2 cans sweetened condensed milk or MOO
Pinch of coarse salt Hot water
Method:
Preheat oven to 425 degrees Fahrenheit. Adjust oven rack to centre position. Pour condensed milk into a deep pie dish or straight-side 5-cup capacity baking dish; stir in a pinch of salt. Cover tight with aluminum foil. Place baking dish in a roasting pan. Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the roasting pan to come half-way up the sides of the baking dish. Bake approximately 1-1/2 to 2 hours, depending on how thick you want it.
NOTE: Check a few times during the baking time and add more hot water to the roasting pan if necessary. Once the Dulce de Leche is nicely browned, carefully remove from the oven and let cool. Once cool, whisk until Dulce de Leche is smooth.
Store, covered, in the refrigerator until ready to serve. The sauce can be kept in the refrigerator for at least a month.
Makes about 2-1/2 cups.
One of the ways I like to serve Dulce de Leche is with sliced bananas on top or as an ingredient in a caramel swirl cheesecake.
Contributed by Sandra Langridge, 4th January 2013
EASY 2 EGG PAVLOVA
Ingredients
2 egg whites
1-1/2 cups caster sugar
1/2 tsp vanilla essence
1 tsp cornflour
1 tsp white vinegar
4 tbsp boiling water
Method
Place all ingredients in a small bowl and mix on high speed for 15 minutes
Prepare pavlova tray with foil and non-stick baking paper.
Spread mixture onto prepared tray in a 20cm diameter circle. Bake at 180C for 10 minutes. Reduce heat to 150C, then bake for a further 45 minutes.
Top or fill with cream and fruit such as strawberries and passionfruit, or a crumbled peppermint crisp.
NOTES
I only use caster sugar otherwise the meringue can be a bit gritty.
Contributed by Joy Sleeman
2 egg whites
1-1/2 cups caster sugar
1/2 tsp vanilla essence
1 tsp cornflour
1 tsp white vinegar
4 tbsp boiling water
Method
Place all ingredients in a small bowl and mix on high speed for 15 minutes
Prepare pavlova tray with foil and non-stick baking paper.
Spread mixture onto prepared tray in a 20cm diameter circle. Bake at 180C for 10 minutes. Reduce heat to 150C, then bake for a further 45 minutes.
Top or fill with cream and fruit such as strawberries and passionfruit, or a crumbled peppermint crisp.
NOTES
I only use caster sugar otherwise the meringue can be a bit gritty.
Contributed by Joy Sleeman
Easy Apple Sponge
Ingredients:
Cooking apples (granny smiths)
Sugar
Spice (cinnamon or mixed)
generic cake mix
Egg
Milk or water or whatever is necessary to mix your cake.
Greased roasting pan
Method:
I use enough cooking apples peeled and thinly sliced to cover the bottom of a greased roasting dish suitably sized for your family. Then I sprinkle a little sugar over (white, raw or brown). Next I mix a generic cake mix according to instructions or with just water to make the correct consistency and spread over the top of the apples. Sprinkle over a little sugar and spice. Bake at 180 degrees until apple and cake are cooked, approximately 20-25 minutes. Serve with cream or ice cream. I learned to cook like this having a family of 7 and a limited budget.
Contributed by Kathleen Burke, 14th September 2011
Cooking apples (granny smiths)
Sugar
Spice (cinnamon or mixed)
generic cake mix
Egg
Milk or water or whatever is necessary to mix your cake.
Greased roasting pan
Method:
I use enough cooking apples peeled and thinly sliced to cover the bottom of a greased roasting dish suitably sized for your family. Then I sprinkle a little sugar over (white, raw or brown). Next I mix a generic cake mix according to instructions or with just water to make the correct consistency and spread over the top of the apples. Sprinkle over a little sugar and spice. Bake at 180 degrees until apple and cake are cooked, approximately 20-25 minutes. Serve with cream or ice cream. I learned to cook like this having a family of 7 and a limited budget.
Contributed by Kathleen Burke, 14th September 2011
Easy Apple Tart
Ingredients:
1 sheet puffed pastry, cut into thirds
4 whole apples, cored, halved and sliced, but not peeled
1 cup brown sugar
Method:
Preheat oven to 220 degrees Celsius.
Place puffed pastry rectangles onto a baking sheet that’s been sprayed with nonstick spray. Add sugar to apples. Stir to combine. Allow to sit for a few minutes.
Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.
Remove from pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, or a sprinkling of icing sugar.
1 sheet puffed pastry, cut into thirds
4 whole apples, cored, halved and sliced, but not peeled
1 cup brown sugar
Method:
Preheat oven to 220 degrees Celsius.
Place puffed pastry rectangles onto a baking sheet that’s been sprayed with nonstick spray. Add sugar to apples. Stir to combine. Allow to sit for a few minutes.
Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.
Remove from pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, or a sprinkling of icing sugar.
Easy Mango Ice-cream
Ingredients:
2 cups of mango pulp
2 cups of bought custard
600 ml of thick cream
3/4 cup sugar (for diabetics, use appropriate sugar substitute)
Mix all the ingredients well with a wooden spoon. Freeze in the freezer or use an ice cream maker. Enjoy!
Contributed by Lavita, Plenty, 4th January 2008
2 cups of mango pulp
2 cups of bought custard
600 ml of thick cream
3/4 cup sugar (for diabetics, use appropriate sugar substitute)
Mix all the ingredients well with a wooden spoon. Freeze in the freezer or use an ice cream maker. Enjoy!
Contributed by Lavita, Plenty, 4th January 2008
Easy Peasy No Fail Pavlova
This is a really easy pav to make, quick to cook and yummy to eat. Even if you've never made a pavlova before you'll have success with this recipe.
Ingredients:
2 egg whites
1 cup white sugar
1 tsp vinegar
1 tsp cornflour
1 tsp vanilla extract
1 tbsp boiling water
Method:
Beat egg whites, vinegar, vanilla, cornflour and boiling water until stiff. Slowly add the sugar, beating until it is dissolved. Pre-heat oven to 180 degrees Celsius (this is important, the oven must be at temperature when you put the pav in so it starts to cook immediately). Prepare a pavlova plate or baking sheet by covering the base with baking paper. Spread the pavlova mixture onto the baking paper in either a circle or rectangle, it's up to you. Bake for 45 minutes until slightly browned. Turn the oven off and leave the pav in the oven, with the door closed, until it is cold.
To make a larger pav, double the recipe and extend baking time by 10 minutes.
Contributed by Cath Armstrong
Ingredients:
2 egg whites
1 cup white sugar
1 tsp vinegar
1 tsp cornflour
1 tsp vanilla extract
1 tbsp boiling water
Method:
Beat egg whites, vinegar, vanilla, cornflour and boiling water until stiff. Slowly add the sugar, beating until it is dissolved. Pre-heat oven to 180 degrees Celsius (this is important, the oven must be at temperature when you put the pav in so it starts to cook immediately). Prepare a pavlova plate or baking sheet by covering the base with baking paper. Spread the pavlova mixture onto the baking paper in either a circle or rectangle, it's up to you. Bake for 45 minutes until slightly browned. Turn the oven off and leave the pav in the oven, with the door closed, until it is cold.
To make a larger pav, double the recipe and extend baking time by 10 minutes.
Contributed by Cath Armstrong
EASY 2 EGG PAVLOVA
Ingredients
2 egg whites
1-1/2 cups caster sugar
1/2 tsp vanilla essence
1 tsp cornflour
1 tsp white vinegar
4 tbsp boiling water
Method
Place all ingredients in a small bowl and mix on high speed for 15 minutes
Prepare pavlova tray with foil and non-stick baking paper.
Spread mixture onto prepared tray in a 20cm diameter circle. Bake at 180C for 10 minutes. Reduce heat to 150C, then bake for a further 45 minutes.
Top or fill with cream and fruit such as strawberries and passionfruit, or a crumbled peppermint crisp.
NOTES
I only use caster sugar otherwise the meringue can be a bit gritty.
Contributed by Joy Sleeman
2 egg whites
1-1/2 cups caster sugar
1/2 tsp vanilla essence
1 tsp cornflour
1 tsp white vinegar
4 tbsp boiling water
Method
Place all ingredients in a small bowl and mix on high speed for 15 minutes
Prepare pavlova tray with foil and non-stick baking paper.
Spread mixture onto prepared tray in a 20cm diameter circle. Bake at 180C for 10 minutes. Reduce heat to 150C, then bake for a further 45 minutes.
Top or fill with cream and fruit such as strawberries and passionfruit, or a crumbled peppermint crisp.
NOTES
I only use caster sugar otherwise the meringue can be a bit gritty.
Contributed by Joy Sleeman
Easy Winter Pudding
This pudding is delicious with custard on a cold winter s night. It is also very quick and easy to prepare and inexpensive, too.
Ingredients:
1 large tin fruit in syrup (can be light syrup)
4Tbs butter or margarine
1 pkt generic cake mix see note
Method:
place butter and cake mix in food processor and whiz to crumbs (or mix with a fork until crumbly). Lightly grease and sugar a casserole dish . Place fruit in the bottom of the dish and pour the syrup over fruit. Top with cake mix. Bake at 180oC for about 20 minutes.
Note: The flavour combinations for this dessert are endless. Try black forest (cherries with a chocolate cake mix). Or tropical (crushed pineapple with a butter cake mix). Peach with a vanilla cake mix or even apple with a teacake mix. Or make up a combination of your own.
Ingredients:
1 large tin fruit in syrup (can be light syrup)
4Tbs butter or margarine
1 pkt generic cake mix see note
Method:
place butter and cake mix in food processor and whiz to crumbs (or mix with a fork until crumbly). Lightly grease and sugar a casserole dish . Place fruit in the bottom of the dish and pour the syrup over fruit. Top with cake mix. Bake at 180oC for about 20 minutes.
Note: The flavour combinations for this dessert are endless. Try black forest (cherries with a chocolate cake mix). Or tropical (crushed pineapple with a butter cake mix). Peach with a vanilla cake mix or even apple with a teacake mix. Or make up a combination of your own.
Eggless Lemon Filling
Ingredients:
1 cup water
1 cup sugar
1/2 cup milk
Grated rind of lemon
Juice of one large or two small lemons
2 tbsp custard power
Method:
Bring sugar, water and lemon juice to a boil in a medium saucepan. When boiling add custard powder that has been blended with the milk. Stir well until mixture thickens. Stir in the grated lemon rind. Pour into baked tart case. Leave until set.
Contributed by Carol Ryan, 24th March 2009
1 cup water
1 cup sugar
1/2 cup milk
Grated rind of lemon
Juice of one large or two small lemons
2 tbsp custard power
Method:
Bring sugar, water and lemon juice to a boil in a medium saucepan. When boiling add custard powder that has been blended with the milk. Stir well until mixture thickens. Stir in the grated lemon rind. Pour into baked tart case. Leave until set.
Contributed by Carol Ryan, 24th March 2009
Four by Two Dessert
This dessert is so quick and easy and it's always a hit. The blackberries give it a refreshingly different tang, just perfect for a hot summer night.
Dissolve 2 port wine jellies in 2 cups boiling water. Let cool. Add 2 cups cream, making a light pink mixture. Add 2 cans drained blackberries. Pour into serving dish and let set in fridge.
Contributed by Cath Armstrong
Dissolve 2 port wine jellies in 2 cups boiling water. Let cool. Add 2 cups cream, making a light pink mixture. Add 2 cans drained blackberries. Pour into serving dish and let set in fridge.
Contributed by Cath Armstrong
French Vanilla Ice-cream
Ingredients:
1/2 cup sugar
1/4 t salt
1 cup of milk
3 egg yolks, beaten
1 tbsp vanilla extract
2 cups thickened cream, chilled
Method:
Pour the sugar into a heavy duty saucepan and sprinkle the salt over the sugar.
Add the milk into the saucepan and stir to combine. Add the egg yolks and stir until all the ingredients are combined together well. Place the pan over medium heat and stirring constantly cook 3 minutes or until bubbles begin to appear around the edges.
Remove the pan from the heat and allow the mixture to cool to room temperature.
Stir in the vanilla extract. Pour the ice cream into a refrigerator ice cream tray and place in the freezer for 45 minutes or until mushy. Place 2 bowls in the refrigerator to chill.
Add the cream to the chilled bowl and beat with an electric mixer until soft peaks begin to form. Spoon the partially frozen ice cream mixture into the second chilled bowl. Beat with the mixer on medium speed until smooth. Fold the whipped cream into the mixture, making sure it is well combined. Pour the ice cream evenly into two refrigerator trays and cover with wax paper. Freeze at least 3 hours or until firm stirring the ice cream mixture about every 10 minutes for the first hour of freezing time. Makes 2 litres.
From the February 2010 Journal
1/2 cup sugar
1/4 t salt
1 cup of milk
3 egg yolks, beaten
1 tbsp vanilla extract
2 cups thickened cream, chilled
Method:
Pour the sugar into a heavy duty saucepan and sprinkle the salt over the sugar.
Add the milk into the saucepan and stir to combine. Add the egg yolks and stir until all the ingredients are combined together well. Place the pan over medium heat and stirring constantly cook 3 minutes or until bubbles begin to appear around the edges.
Remove the pan from the heat and allow the mixture to cool to room temperature.
Stir in the vanilla extract. Pour the ice cream into a refrigerator ice cream tray and place in the freezer for 45 minutes or until mushy. Place 2 bowls in the refrigerator to chill.
Add the cream to the chilled bowl and beat with an electric mixer until soft peaks begin to form. Spoon the partially frozen ice cream mixture into the second chilled bowl. Beat with the mixer on medium speed until smooth. Fold the whipped cream into the mixture, making sure it is well combined. Pour the ice cream evenly into two refrigerator trays and cover with wax paper. Freeze at least 3 hours or until firm stirring the ice cream mixture about every 10 minutes for the first hour of freezing time. Makes 2 litres.
From the February 2010 Journal
Golden Syrup Dumplings
Ingredients:
Dumplings:
1 cup self-raising flour
60g unsalted butter, cubed
1 egg
1-2 tbs milk, approx to mix S
Syrup:
30g butter
1 cup sugar
4 tbs golden syrup
1 small lemon, juiced
Method:
Sift flour into a bowl, then rub in butter until mixture resembles fine breadcrumbs. Beat egg with a little milk and pour into flour mixture. Combine to form a dough, then divide into 6-8 small balls. To make the syrup, combine the ingredients together with 1 cup of water in a pan and bring to the boil over medium heat. Carefully add dough balls to syrup and boil for 20 minutes. Serve with syrup and whipped cream.
Contributed by Denise Donald, 8th July 2009
Dumplings:
1 cup self-raising flour
60g unsalted butter, cubed
1 egg
1-2 tbs milk, approx to mix S
Syrup:
30g butter
1 cup sugar
4 tbs golden syrup
1 small lemon, juiced
Method:
Sift flour into a bowl, then rub in butter until mixture resembles fine breadcrumbs. Beat egg with a little milk and pour into flour mixture. Combine to form a dough, then divide into 6-8 small balls. To make the syrup, combine the ingredients together with 1 cup of water in a pan and bring to the boil over medium heat. Carefully add dough balls to syrup and boil for 20 minutes. Serve with syrup and whipped cream.
Contributed by Denise Donald, 8th July 2009
Golden Syrup Dumplings
Ingredients:
2 cups self raising flour
Pinch salt
1 tbsp butter
2 eggs
1/4 cup milk
Syrup
Ingredients:
4 cups water
2 cup sugar
2 tbsp butter
4 tbsp golden syrup
Method:
Sift flour and salt into basin and rub in butter. Beat egg and add to flour to make a dry dough. Roll dough into small walnut sized dumplings. Place ingredients for syrup into a three litre saucepan, and heat until boiling. Add dumplings all at once. Lower heat to a simmer and cook gently for 15-20 minutes. Serve with vanilla ice-cream and cream.
Contributed by Cath Armstrong
2 cups self raising flour
Pinch salt
1 tbsp butter
2 eggs
1/4 cup milk
Syrup
Ingredients:
4 cups water
2 cup sugar
2 tbsp butter
4 tbsp golden syrup
Method:
Sift flour and salt into basin and rub in butter. Beat egg and add to flour to make a dry dough. Roll dough into small walnut sized dumplings. Place ingredients for syrup into a three litre saucepan, and heat until boiling. Add dumplings all at once. Lower heat to a simmer and cook gently for 15-20 minutes. Serve with vanilla ice-cream and cream.
Contributed by Cath Armstrong
Homemade Ice Cream
Ingredients:
1 tin of sweetened condensed milk
600ml thickened cream
2 tbsp sugar
4 eggs
Method:
Mix all ingredients together. Freeze until slushy then beat with electric beaters (not blender) until mixture turns creamy and doubles in volume. Freeze until set.
1 tin of sweetened condensed milk
600ml thickened cream
2 tbsp sugar
4 eggs
Method:
Mix all ingredients together. Freeze until slushy then beat with electric beaters (not blender) until mixture turns creamy and doubles in volume. Freeze until set.
Homemade Ice Cream
Ingredients:
1 tin of sweetened condensed milk
600ml thickened cream
2 tbsp sugar
4 eggs
Method:
Mix all ingredients together. Freeze until slushy then beat with electric beaters (not blender) until mixture turns creamy and doubles in volume. Freeze until set.
1 tin of sweetened condensed milk
600ml thickened cream
2 tbsp sugar
4 eggs
Method:
Mix all ingredients together. Freeze until slushy then beat with electric beaters (not blender) until mixture turns creamy and doubles in volume. Freeze until set.
Home-made Frozen Mango Bars
Ingredients:
1-1/4 cups sugar
1-1/4 cups water
2 cups mango
Juice of one lemon
300ml thickened cream
Method:
Dissolve the sugar and water over a low heat, then bring to the boil and reduce heat to simmer for five minutes. Cool completely.
Blend the mango pulp and cooled sugar syrup until smooth. Take one cup of the blended mixture and mix with the cream then spread this out on to a tray (approximately 30cm square) and freeze. When frozen pour the remaining mango pulp over the top and freeze again. Cut into squares before serving.
I use the middle of the mangoes and save the cheek for people to eat, it would take 4-5 of them, you can also use Aldi frozen mango.
I cut into rectangles and put a wafer each side as a 'portable' treat then put back in the freezer between cereal paper.
Also great with leftover fruit salad, cheap berries etc. etc.
Contributed by Joy, 1st January 2017
1-1/4 cups sugar
1-1/4 cups water
2 cups mango
Juice of one lemon
300ml thickened cream
Method:
Dissolve the sugar and water over a low heat, then bring to the boil and reduce heat to simmer for five minutes. Cool completely.
Blend the mango pulp and cooled sugar syrup until smooth. Take one cup of the blended mixture and mix with the cream then spread this out on to a tray (approximately 30cm square) and freeze. When frozen pour the remaining mango pulp over the top and freeze again. Cut into squares before serving.
I use the middle of the mangoes and save the cheek for people to eat, it would take 4-5 of them, you can also use Aldi frozen mango.
I cut into rectangles and put a wafer each side as a 'portable' treat then put back in the freezer between cereal paper.
Also great with leftover fruit salad, cheap berries etc. etc.
Contributed by Joy, 1st January 2017
Ice Cream Christmas Pudding
This is the easiest dessert ever.
Ingredients:
2 litres chocolate ice-cream
1 375g jar fruit mince
1 pkt glace cherries, chopped
Method:
Soften a two-litre tub of chocolate ice cream. Stir in a jar of fruit mince and a packet of chopped glace cherries. Spread into a freezer safe pudding basin. Cover with greaseproof paper and re-freeze until almost ready to serve. To serve, take out of the freezer and soften for a few minutes before turning out onto a serving platter.
Contributed by Cath Armstrong
Ingredients:
2 litres chocolate ice-cream
1 375g jar fruit mince
1 pkt glace cherries, chopped
Method:
Soften a two-litre tub of chocolate ice cream. Stir in a jar of fruit mince and a packet of chopped glace cherries. Spread into a freezer safe pudding basin. Cover with greaseproof paper and re-freeze until almost ready to serve. To serve, take out of the freezer and soften for a few minutes before turning out onto a serving platter.
Contributed by Cath Armstrong
Ice Cream Slice
Ingredients:
1 tin condensed milkItalic
1 600 ml cream
2 pkts malt biscuits
250g pkt of choc coated honeycomb
Method:
Beat cream, fold in condensed milk and crushed choc- honeycomb. Layer one packet of biscuits in bottom of lamington tray (lined with paper). Place cream and chocolate mixture on top, then put another layer of biscuits on top of that. Cover with cling wrap, (loosely). Place in freezer to set. Cut and serve.
Contributed by Kim, Orange, 3rd November 2009
1 tin condensed milkItalic
1 600 ml cream
2 pkts malt biscuits
250g pkt of choc coated honeycomb
Method:
Beat cream, fold in condensed milk and crushed choc- honeycomb. Layer one packet of biscuits in bottom of lamington tray (lined with paper). Place cream and chocolate mixture on top, then put another layer of biscuits on top of that. Cover with cling wrap, (loosely). Place in freezer to set. Cut and serve.
Contributed by Kim, Orange, 3rd November 2009
Ice-cream Mousse
Ingredients:
2 packets raspberry jelly
2 cups of boiling water
1 litre vanilla ice-cream (not ice confection)
Method:
Remove the ice-cream from the freezer and allow to soften. Dissolve the jelly in the boiling water. Set aside and allow to cool to room temperature. Stir the softened ice-cream into the cooled jelly until well mixed. Pour into serving dish and place in the fridge until set.
Variations: you can use any flavour of jelly – try orange, lime or lemon for a refreshing change.
Contributed by Cath Armstrong
2 packets raspberry jelly
2 cups of boiling water
1 litre vanilla ice-cream (not ice confection)
Method:
Remove the ice-cream from the freezer and allow to soften. Dissolve the jelly in the boiling water. Set aside and allow to cool to room temperature. Stir the softened ice-cream into the cooled jelly until well mixed. Pour into serving dish and place in the fridge until set.
Variations: you can use any flavour of jelly – try orange, lime or lemon for a refreshing change.
Contributed by Cath Armstrong
Ice-cream Sandwiches
Another variation on the "Basic Ripple cake" and a tasty version of the ice-cream sandwiches that you pay more than $2.50 each for at the shops. You can make a tray of approx 21 for $10! So that's an approximate saving of $40.
Ingredients:
2 packets of Arnotts Malt biscuits
1 tin of light sweetened condensed milk
600ml thickened cream and a baking tray that is approx 2cm deep.
Method:
Line a lamington tray with some greaseproof paper (don't grease it though!), this makes it easier to get the ice creams out. Then lay out a layer of biscuits with the writing on the biscuits face down. I find in an average tray I can lay 3 across and then approx 6/7 down in a line. Whip the cream in a bowl till nearly fully whipped and add the condensed milk. Whip a little longer till it is thick. Spread the cream mixture over the bikkies and then add another layer of biscuits on top in the same way as the bottom, this time with the writing facing up. This forms your sandwich. Cover with some Clingwrap and pop in the freezer. Its as simple as that!! Cost effective and something the whole family will love coming into the warmer months :-)
Contributed by Vicki Barkla, 18th November 2008
Ingredients:
2 packets of Arnotts Malt biscuits
1 tin of light sweetened condensed milk
600ml thickened cream and a baking tray that is approx 2cm deep.
Method:
Line a lamington tray with some greaseproof paper (don't grease it though!), this makes it easier to get the ice creams out. Then lay out a layer of biscuits with the writing on the biscuits face down. I find in an average tray I can lay 3 across and then approx 6/7 down in a line. Whip the cream in a bowl till nearly fully whipped and add the condensed milk. Whip a little longer till it is thick. Spread the cream mixture over the bikkies and then add another layer of biscuits on top in the same way as the bottom, this time with the writing facing up. This forms your sandwich. Cover with some Clingwrap and pop in the freezer. Its as simple as that!! Cost effective and something the whole family will love coming into the warmer months :-)
Contributed by Vicki Barkla, 18th November 2008
Impossible Fruit Pie
Ingredients:
1 cup SR flour
1/4 cup sugar
1/2 tsp salt
125g butter or margarine, softened
3/4 cup milk
1 egg
800g can fruit pie filling (apple, cherry, peach, blueberry, blackberry, etc.)
Sugar (or cinnamon-sugar)
Method:
Pre-heat oven to 180 degrees Celsius. Combine flour, sugar, salt, butter, milk and egg. Beat well. Pour batter into a well greased 20cm pie plate. Pour pie filling into center of batter and use a fork to spread to within 2cm of edge. Sprinkle with sugar (if apple or peach is used, sprinkle with cinnamon sugar). Do not stir. Bake for 35 to 40 minutes, or until brown and dough is done.
1 cup SR flour
1/4 cup sugar
1/2 tsp salt
125g butter or margarine, softened
3/4 cup milk
1 egg
800g can fruit pie filling (apple, cherry, peach, blueberry, blackberry, etc.)
Sugar (or cinnamon-sugar)
Method:
Pre-heat oven to 180 degrees Celsius. Combine flour, sugar, salt, butter, milk and egg. Beat well. Pour batter into a well greased 20cm pie plate. Pour pie filling into center of batter and use a fork to spread to within 2cm of edge. Sprinkle with sugar (if apple or peach is used, sprinkle with cinnamon sugar). Do not stir. Bake for 35 to 40 minutes, or until brown and dough is done.
Jellied Oranges
Ingredients:
2 oranges
1 pkt jelly crystals
Method:
Halve the oranges and carefully remove all the pulp. The trick with these is to make sure you don't make any holes in the orange skin. Make some jelly according to the packet directions and then let it cool slightly before pouring into the orange halves. Let the halves set in the fridge and once set cut into segments.
Note: Use any colour you like but green and red jelly look really great.
Contributed by Jane Thom
2 oranges
1 pkt jelly crystals
Method:
Halve the oranges and carefully remove all the pulp. The trick with these is to make sure you don't make any holes in the orange skin. Make some jelly according to the packet directions and then let it cool slightly before pouring into the orange halves. Let the halves set in the fridge and once set cut into segments.
Note: Use any colour you like but green and red jelly look really great.
Contributed by Jane Thom
Jelly Boats
Ingredients:
2 large oranges halved
1 pkt fruit jelly
1 small can of mandarin segments (optional)
1 punnet fresh raspberries (optional)
To Decorate:
8 small rice paper triangles
8 party cocktail sticks
Method:
Without breaking the skin of the oranges remove the membrane and segments Place oranges skins in a muffin tray . Make the jelly as per instructions, if using fruit reduce the water by ¼. Divide fruit between the jelly halves and fill with jelly mixture, Refrigerate until set. With a wet knife cut each orange half in half again. Thread a cocktail stick down the centre of each rice paper triangle, then set the sail in the jelly.
2 large oranges halved
1 pkt fruit jelly
1 small can of mandarin segments (optional)
1 punnet fresh raspberries (optional)
To Decorate:
8 small rice paper triangles
8 party cocktail sticks
Method:
Without breaking the skin of the oranges remove the membrane and segments Place oranges skins in a muffin tray . Make the jelly as per instructions, if using fruit reduce the water by ¼. Divide fruit between the jelly halves and fill with jelly mixture, Refrigerate until set. With a wet knife cut each orange half in half again. Thread a cocktail stick down the centre of each rice paper triangle, then set the sail in the jelly.
Lemon Cheesecake
Ingredients:
2 lemons
1 pkt no name Scotch finger biscuits
1 box 250g Philadelphia cheese
3/4 tub margarine, melted
1 tin condensed milk
600mls cream
Method:
Crush biscuits (not too fine), mix in melted butter. Line a pie dish with the crumb mix, put into fridge to set. Chop cheese into small squares, put into a bowl add condensed milk and juice of 1 and a half lemons, mix well. Pour on top of pie base and put into fridge to set. No name scotch finger biscuits taste better than the Arnott's.
Contributed by Donna, Toronto, 14th February 2006
2 lemons
1 pkt no name Scotch finger biscuits
1 box 250g Philadelphia cheese
3/4 tub margarine, melted
1 tin condensed milk
600mls cream
Method:
Crush biscuits (not too fine), mix in melted butter. Line a pie dish with the crumb mix, put into fridge to set. Chop cheese into small squares, put into a bowl add condensed milk and juice of 1 and a half lemons, mix well. Pour on top of pie base and put into fridge to set. No name scotch finger biscuits taste better than the Arnott's.
Contributed by Donna, Toronto, 14th February 2006
Lemon Cream Cheesecake Bars
Base:
1 cup SR flour
1 cup sugar
1/4 cup milk powder (skim or full cream)
1/2 cup coconut
Zest and juice from 2 lemons
1/2 cup butter, melted
1 egg
Topping:
250g cream cheese, at room temperature
1/2 cup butter, melted
3 3/4 cup icing sugar
1 tbsp vanilla extract
2 eggs
Zest of 1 lemon
Method:
Preheat oven to 175degrees Celsius. For the base, mix together the dry ingredients, butter and 1 egg. Mix well. The mixture will be thick, similar to a dough. Press into a baking paper lined 20 ×30 baking pan and set aside. For the topping, beat cream cheese until smooth. Add the vanilla extract, eggs, zest and melted butter. Mix together well and add icing sugar. Mix until the icing sugar is fully incorporated. Spread topping over base and bake for 40 minutes, until lightly brown and when gently shaken the centre will only slightly jiggle. Cool and cut into small bars. Cover and store leftovers (if there are any) in the fridge.
Note: If you chill the slice in the fridge before cutting into bars it will be much easier.
Contributed by Cath Armstrong
1 cup SR flour
1 cup sugar
1/4 cup milk powder (skim or full cream)
1/2 cup coconut
Zest and juice from 2 lemons
1/2 cup butter, melted
1 egg
Topping:
250g cream cheese, at room temperature
1/2 cup butter, melted
3 3/4 cup icing sugar
1 tbsp vanilla extract
2 eggs
Zest of 1 lemon
Method:
Preheat oven to 175degrees Celsius. For the base, mix together the dry ingredients, butter and 1 egg. Mix well. The mixture will be thick, similar to a dough. Press into a baking paper lined 20 ×30 baking pan and set aside. For the topping, beat cream cheese until smooth. Add the vanilla extract, eggs, zest and melted butter. Mix together well and add icing sugar. Mix until the icing sugar is fully incorporated. Spread topping over base and bake for 40 minutes, until lightly brown and when gently shaken the centre will only slightly jiggle. Cool and cut into small bars. Cover and store leftovers (if there are any) in the fridge.
Note: If you chill the slice in the fridge before cutting into bars it will be much easier.
Contributed by Cath Armstrong
Lemon Curd Pavlova
Since discovering this recipe about 18 months ago, it has become my signature dish at all family functions! It's a fantastic way to use both egg white and egg yolks when making a pav- saving lots of money and time as well as impressing family and friends. I just wish I had discovered it sooner! Serves 4-6
Ingredients:
3 eggs - separated
1 cup caster sugar
40 g butter - chopped
2 tsp finely grated lemon rind
1/4 cup lemon juice
Method:
Preheat oven to 150 degrees C. Beat egg white till stiff peaks form. Gradually add 3/4 of the sugar until the mixture becomes thick and glossy and sugar is completely dissolved. Spoon mixture onto baking tray (best if lined with baking paper) and form a 15cm round. Bake for 15 mins. Then turn heat down to 120 degrees C and bake for further 45 mins. Let pavlova cool completely in the oven. Meanwhile, place egg yolks, butter, lemon rind, lemon juice and remaining sugar into a heatproof bowl over an pan of simmering water. Stir until all ingredients are dissolved and the mixture thickens. This should be about 10 minutes. Transfer to a separate bowl to cool. Spread the lemon curd over the cooled pavlova base.
Optional toppings to finish the dish is desired:
Melted dark chocolate lightly sprinkled over the top
Roasted flaked almonds sprinkled over the top.
Fresh cream whipped and spooned over the top
Contributed by Catherine, Campsie, 1st January 2009
Ingredients:
3 eggs - separated
1 cup caster sugar
40 g butter - chopped
2 tsp finely grated lemon rind
1/4 cup lemon juice
Method:
Preheat oven to 150 degrees C. Beat egg white till stiff peaks form. Gradually add 3/4 of the sugar until the mixture becomes thick and glossy and sugar is completely dissolved. Spoon mixture onto baking tray (best if lined with baking paper) and form a 15cm round. Bake for 15 mins. Then turn heat down to 120 degrees C and bake for further 45 mins. Let pavlova cool completely in the oven. Meanwhile, place egg yolks, butter, lemon rind, lemon juice and remaining sugar into a heatproof bowl over an pan of simmering water. Stir until all ingredients are dissolved and the mixture thickens. This should be about 10 minutes. Transfer to a separate bowl to cool. Spread the lemon curd over the cooled pavlova base.
Optional toppings to finish the dish is desired:
Melted dark chocolate lightly sprinkled over the top
Roasted flaked almonds sprinkled over the top.
Fresh cream whipped and spooned over the top
Contributed by Catherine, Campsie, 1st January 2009
Lemon Delicious
Ingredients:
1 large tablespoon unsalted butter
1 cup castor sugar
2 eggs (separated)
Juice of one large lemon
2 tablespoons flour
1 cup milk
Method:
Cream the butter and sugar, add flour and lemon juice. Add egg yolks and one cup of milk. Beat egg whites until stiff. Fold in stiffly beaten egg whites. Pour into a greased, heat proof dish. Place in a water bath in a moderate oven for 45 minutes, until lightly brown.
1 large tablespoon unsalted butter
1 cup castor sugar
2 eggs (separated)
Juice of one large lemon
2 tablespoons flour
1 cup milk
Method:
Cream the butter and sugar, add flour and lemon juice. Add egg yolks and one cup of milk. Beat egg whites until stiff. Fold in stiffly beaten egg whites. Pour into a greased, heat proof dish. Place in a water bath in a moderate oven for 45 minutes, until lightly brown.
Lemon Meringue Pie
Lemon Custard Filling:
4 Tblsp plain flour
4 Tblsp cornflour
2 teaspoon grated lemon rind
3/4 cup lemon juice
1 cup sugar
1 1/4 cups water
90g butter, cut into small cubes
4 egg yolks, lightly beaten
Meringue Topping
4 egg whites
2 tblsp water
pinch of salt
3/4 cup castor sugar
Method:
In a heavy-based saucepan, combine the sifted flours, sugar, lemon rind, lemon juice and water. Stir over heat until the mixture boils and thickens - it is important to make sure it boils. This is a very thick mixture. Reduce the heat and let it simmer for 2 minutes. Turn off heat and stir in the butter and egg yolks. Stir until the butter is melted then allow to cool. Spread the cold lemon filling over the pastry base.
Beat the egg-whites, water and pinch of salt with electric mixer at high speed until soft peaks form. Gradually add sugar, beating well between each addition to dissolve sugar. Spoon this meringue on top of the lemon filling, spreading right out to edges of pie to seal in the lemon. Make peaks in the meringue with a knife. This leaves points that brown up and crisp on the top. in the oven. Bake in a moderate oven for about 10 minutes or until lightly browned.
4 Tblsp plain flour
4 Tblsp cornflour
2 teaspoon grated lemon rind
3/4 cup lemon juice
1 cup sugar
1 1/4 cups water
90g butter, cut into small cubes
4 egg yolks, lightly beaten
Meringue Topping
4 egg whites
2 tblsp water
pinch of salt
3/4 cup castor sugar
Method:
In a heavy-based saucepan, combine the sifted flours, sugar, lemon rind, lemon juice and water. Stir over heat until the mixture boils and thickens - it is important to make sure it boils. This is a very thick mixture. Reduce the heat and let it simmer for 2 minutes. Turn off heat and stir in the butter and egg yolks. Stir until the butter is melted then allow to cool. Spread the cold lemon filling over the pastry base.
Beat the egg-whites, water and pinch of salt with electric mixer at high speed until soft peaks form. Gradually add sugar, beating well between each addition to dissolve sugar. Spoon this meringue on top of the lemon filling, spreading right out to edges of pie to seal in the lemon. Make peaks in the meringue with a knife. This leaves points that brown up and crisp on the top. in the oven. Bake in a moderate oven for about 10 minutes or until lightly browned.
Lemon Meringue Pie
Ingredients:
1 pre-cooked pastry case
½ cup cornflour
1 cup castor sugar
½ cup lemon juice
1¼ cup water
2 teaspoons grated lemon rind
3 eggs, separated
60 g butter
½ cup castor sugar
Method:
Pre-heat oven to 200 degrees Celsius. Combine cornflour and sugar in pan and gradually stir in ½ cup lemon juice and 1¼ cups water. Stir until mixture thickens then reduce heat and simmer for about 30 seconds. Remove from heat and quickly stir in the lemon rind, egg yolks and butter. To make the meringue beat whites until stiff, then add the sugar and beat until peaks form and sugar is dissolved. Pour filling into the pastry case then using a spatula put the meringue mix on starting at the edges and working inwards, being sure to take meringue right to the edge of the pastry. Bake in the oven for 10 minutes, cool before serving.
1 pre-cooked pastry case
½ cup cornflour
1 cup castor sugar
½ cup lemon juice
1¼ cup water
2 teaspoons grated lemon rind
3 eggs, separated
60 g butter
½ cup castor sugar
Method:
Pre-heat oven to 200 degrees Celsius. Combine cornflour and sugar in pan and gradually stir in ½ cup lemon juice and 1¼ cups water. Stir until mixture thickens then reduce heat and simmer for about 30 seconds. Remove from heat and quickly stir in the lemon rind, egg yolks and butter. To make the meringue beat whites until stiff, then add the sugar and beat until peaks form and sugar is dissolved. Pour filling into the pastry case then using a spatula put the meringue mix on starting at the edges and working inwards, being sure to take meringue right to the edge of the pastry. Bake in the oven for 10 minutes, cool before serving.
Lemon Sago
Ingredients:
1 cup sago
2 tbsp sugar
grated lemon rind
juice 2 lemons
4 cups of water
2 tbsp honey
Method:
Mix sago, sugar, lemon rind, lemon juice and water together over low heat until the mixture is clear. Add honey and mix. Pour into a mould and refrigerate until set.
1 cup sago
2 tbsp sugar
grated lemon rind
juice 2 lemons
4 cups of water
2 tbsp honey
Method:
Mix sago, sugar, lemon rind, lemon juice and water together over low heat until the mixture is clear. Add honey and mix. Pour into a mould and refrigerate until set.
Lemon Tart
Ingredients:
1 pre-cooked pie shell
4 eggs, separated
4 tbsp sugar
juice of two lemons
rind of one lemon
2 tbsp boiling water
Method:
Beat egg yolks with 2 tbsp sugar, add lemon juice and rind. Add boiling water and cook in a double boiler, stirring occasionally, until mixture is thick and creamy. Beat egg whites until stiff, add 2 tbsp sugar and beat again. Add egg mixture to egg whites, mix through carefully. Pour into pie shell. Chill to serve.
Contributed by Cath Armstrong
1 pre-cooked pie shell
4 eggs, separated
4 tbsp sugar
juice of two lemons
rind of one lemon
2 tbsp boiling water
Method:
Beat egg yolks with 2 tbsp sugar, add lemon juice and rind. Add boiling water and cook in a double boiler, stirring occasionally, until mixture is thick and creamy. Beat egg whites until stiff, add 2 tbsp sugar and beat again. Add egg mixture to egg whites, mix through carefully. Pour into pie shell. Chill to serve.
Contributed by Cath Armstrong
Lemon Tart
Ingredients:
One pastry flan
250 gm of caster sugar
zest and juice of two lemons
4 whole eggs
250 ml of cream
Method:
Preheat oven to 180 degrees Celsius. Combine the eggs, caster sugar, cream, lemon zest and lemon juice in a mixing bowl. Pour the mixture into the pastry flan. Bake at 180 degrees C for 30 to 40 minutes. Check tart has set, remove from the oven, allow to cool and then serve.
One pastry flan
250 gm of caster sugar
zest and juice of two lemons
4 whole eggs
250 ml of cream
Method:
Preheat oven to 180 degrees Celsius. Combine the eggs, caster sugar, cream, lemon zest and lemon juice in a mixing bowl. Pour the mixture into the pastry flan. Bake at 180 degrees C for 30 to 40 minutes. Check tart has set, remove from the oven, allow to cool and then serve.
Lime Pie Filling
I found a brilliant lime meringue pie recipe in a magazine - it is truly awesome! The filling is basically lemon butter with the lemon substituted (obviously!). This is the recipe for just the filling - you can find lots easy recipes online for the shortcrust pastry shell and the meringue.
Ingredients:
1/2 cup cornflour
1 cup caster sugar
1/4 cup lime juice
3/4 cup water
50g unsalted butter
3 egg yolks
2 tsp finely grated lime rind
Method:
Place cornflour and caster sugar in a medium saucepan. Gradually whisk in lime juice and cup water over medium heat. Continue whisking for about 4 minutes or until the mixture is thick and smooth with a paste-like consistency. The "tackier" the better - my first try was too runny. Remove from heat and whisk in unsalted butter, egg yolks and lime rind. If making the pie, allow mixture to cool for 10 minutes before adding to the case and refrigerating for 2 hours, or until filling has set firm. If using as a spread, allow to cool for ten minutes before transferring into small, sterilized jars with lids. Keep refrigerated, consume rapidly (like THAT will be a problem!) Enjoy!
Note: You will probably use three standard limes for the juice, and those three limes produce just about the right amount of rind - don't waste a fourth one!
Contributed by Beck Heyfron, 4th March 2010
Ingredients:
1/2 cup cornflour
1 cup caster sugar
1/4 cup lime juice
3/4 cup water
50g unsalted butter
3 egg yolks
2 tsp finely grated lime rind
Method:
Place cornflour and caster sugar in a medium saucepan. Gradually whisk in lime juice and cup water over medium heat. Continue whisking for about 4 minutes or until the mixture is thick and smooth with a paste-like consistency. The "tackier" the better - my first try was too runny. Remove from heat and whisk in unsalted butter, egg yolks and lime rind. If making the pie, allow mixture to cool for 10 minutes before adding to the case and refrigerating for 2 hours, or until filling has set firm. If using as a spread, allow to cool for ten minutes before transferring into small, sterilized jars with lids. Keep refrigerated, consume rapidly (like THAT will be a problem!) Enjoy!
Note: You will probably use three standard limes for the juice, and those three limes produce just about the right amount of rind - don't waste a fourth one!
Contributed by Beck Heyfron, 4th March 2010
Mini Cheesecakes
Ingredients:
2 eggs
2 pkts cream cheese
3/4 cup sugar
1 tsp vanilla
24 butternut snap or gingernut biscuits
Passionfruit pulp or grated Crunchie bar
Method:
Mix all ingredients together eggs, cream cheese, sugar and vanilla. Place one biscuit in bottom of a paper cupcake holder in a muffin tin. Fill about 2/3 full with cream cheese mixture. Bake at 375 degrees for 15 minutes. Cool, then put a dab of passionfruit or a sprinkle of grated Crunchie on top of each mini cheesecake.
Contributed by Rena, North Bayswater, 1st September 2006
2 eggs
2 pkts cream cheese
3/4 cup sugar
1 tsp vanilla
24 butternut snap or gingernut biscuits
Passionfruit pulp or grated Crunchie bar
Method:
Mix all ingredients together eggs, cream cheese, sugar and vanilla. Place one biscuit in bottom of a paper cupcake holder in a muffin tin. Fill about 2/3 full with cream cheese mixture. Bake at 375 degrees for 15 minutes. Cool, then put a dab of passionfruit or a sprinkle of grated Crunchie on top of each mini cheesecake.
Contributed by Rena, North Bayswater, 1st September 2006
Mixed Fruit Crumble
Ingredients:
1 apple, peeled, cored and diced
1 pear, peeled, cored and diced
300g mixed berries
1 tbsp honey
1 cup rolled oats
3/4 cup plain flour
3/4 cup brown sugar (packed)
3/4 cup coconut
1 tsp mixed spice
125g butter, melted
Method:
Pre-heat oven to 180 degrees Celsius.
Combine the apple, pear and berries with the honey. Place into a buttered casserole dish.
Combine oats, flour, brown sugar, coconut, mixed spice and melted butter. Stir until the mixture resembles breadcrumbs. Spread evenly over the top of the fruit.
Bake for 30 - 40 minutes until crumble is browned and fruit is bubbling. Serve warm with cream, custard or ice-cream. Serve cold with cream.
I used apple, pear and berries in this crumble, but you can use any fruit suitable for pie. Plums, apricots or peaches are all good. I've even used leftover fruit salad (minus the melon) that I've drained.
1 apple, peeled, cored and diced
1 pear, peeled, cored and diced
300g mixed berries
1 tbsp honey
1 cup rolled oats
3/4 cup plain flour
3/4 cup brown sugar (packed)
3/4 cup coconut
1 tsp mixed spice
125g butter, melted
Method:
Pre-heat oven to 180 degrees Celsius.
Combine the apple, pear and berries with the honey. Place into a buttered casserole dish.
Combine oats, flour, brown sugar, coconut, mixed spice and melted butter. Stir until the mixture resembles breadcrumbs. Spread evenly over the top of the fruit.
Bake for 30 - 40 minutes until crumble is browned and fruit is bubbling. Serve warm with cream, custard or ice-cream. Serve cold with cream.
I used apple, pear and berries in this crumble, but you can use any fruit suitable for pie. Plums, apricots or peaches are all good. I've even used leftover fruit salad (minus the melon) that I've drained.
Mock Cream Tart Filling
Ingredients:
1 tablespoon boiling water
½ teaspoon gelatine powder
2 tablespoons milk
¼ cup caster sugar
115 g unsalted butter, softened
1 teaspoon vanilla extract
Put the boiling water into a small bowl and sprinkle the gelatine over the top. Mix with a fork, then allow to sit for 5 minutes.
Add the sugar and milk to a small saucepan and heat over very low heat until the sugar has dissolved. Give the gelatine another stir, then pour it into the hot milk and stir until completely dissolved.
Let the milk mixture cool to room temperature.
Beat the butter and vanilla until light and creamy. Slowly pour in the milk mixture while constantly beating.
Beat until the mock cream is white and thickened and almost doubled in size.
To use, spread over the base of tarts or use a piping nozzle to fill cupcakes and butterfly cakes.
1 tablespoon boiling water
½ teaspoon gelatine powder
2 tablespoons milk
¼ cup caster sugar
115 g unsalted butter, softened
1 teaspoon vanilla extract
Put the boiling water into a small bowl and sprinkle the gelatine over the top. Mix with a fork, then allow to sit for 5 minutes.
Add the sugar and milk to a small saucepan and heat over very low heat until the sugar has dissolved. Give the gelatine another stir, then pour it into the hot milk and stir until completely dissolved.
Let the milk mixture cool to room temperature.
Beat the butter and vanilla until light and creamy. Slowly pour in the milk mixture while constantly beating.
Beat until the mock cream is white and thickened and almost doubled in size.
To use, spread over the base of tarts or use a piping nozzle to fill cupcakes and butterfly cakes.
MOO Paddle Pops/Barney Bananas
Ingredients:
600ml milk
1 can evaporated milk
3 mashed bananas
Method:
Mix all ingredients together. Freeze in icy pole molds. Makes 18.
Contributed by Meryl, Vermont South
600ml milk
1 can evaporated milk
3 mashed bananas
Method:
Mix all ingredients together. Freeze in icy pole molds. Makes 18.
Contributed by Meryl, Vermont South
Orange Fluff
Ingredients:
2 cups cold water
1 cup orange juice
1 cup sugar
1 tbsp cornflour
1 heaped tbsp gelatine
Method:
Soak the gelatine in one cup of cold water until soft. Add sugar. Blend cornflour with other cup of cold water and add the orange juice. Pour both mixtures into a saucepan and stir constantly until mixture boils and thickens. Cook for two minutes. Pour into a basin and cool until almost set. Whisk with hand beater for 10 – 15 minutes until light and frothy. Spoon into a wetted mould and chill to set.
Contributed by Cath Armstrong
2 cups cold water
1 cup orange juice
1 cup sugar
1 tbsp cornflour
1 heaped tbsp gelatine
Method:
Soak the gelatine in one cup of cold water until soft. Add sugar. Blend cornflour with other cup of cold water and add the orange juice. Pour both mixtures into a saucepan and stir constantly until mixture boils and thickens. Cook for two minutes. Pour into a basin and cool until almost set. Whisk with hand beater for 10 – 15 minutes until light and frothy. Spoon into a wetted mould and chill to set.
Contributed by Cath Armstrong
Orange Sherbet Ice Cream
Ingredients:
2 litres of vanilla ice cream
1/2 container of Mr Juicy orange juice concentrate
toasted almond flakes
Method:
Soften ice cream a little and add the juice to the ice cream. Blend well and refreeze. Put in nice glass dishes and top with toasted almond flakes and a wafer biscuit on the side. This is a great make ahead dessert when entertaining. Your guests will drool.
Note: You must use orange juice concentrate, not orange drink. It just doesn't work otherwise.
Contributed by Maureen, Forresters Beach, 30th October 2009
2 litres of vanilla ice cream
1/2 container of Mr Juicy orange juice concentrate
toasted almond flakes
Method:
Soften ice cream a little and add the juice to the ice cream. Blend well and refreeze. Put in nice glass dishes and top with toasted almond flakes and a wafer biscuit on the side. This is a great make ahead dessert when entertaining. Your guests will drool.
Note: You must use orange juice concentrate, not orange drink. It just doesn't work otherwise.
Contributed by Maureen, Forresters Beach, 30th October 2009
Pineapple Bread & Butter Pudding
Ingredients:
1/2 cup milk
1/2 loaf sliced bread
125g soft butter
3 well-beaten eggs
1-1/2 cups sugar
1 large can unsweetened crushed pineapple
Method:
Grease a casserole dish. Cut or tear the bread into cubes. Beat eggs and milk, add sugar and crushed pineapple (add juice from can too). Lastly gently stir in bread. Pour into casserole dish and bake in a moderately slow oven for 1 hour or until custard is set.
Contributed by Cath Armstrong
1/2 cup milk
1/2 loaf sliced bread
125g soft butter
3 well-beaten eggs
1-1/2 cups sugar
1 large can unsweetened crushed pineapple
Method:
Grease a casserole dish. Cut or tear the bread into cubes. Beat eggs and milk, add sugar and crushed pineapple (add juice from can too). Lastly gently stir in bread. Pour into casserole dish and bake in a moderately slow oven for 1 hour or until custard is set.
Contributed by Cath Armstrong
Poppy Seed Trifle
Buy orange and poppy seed cake (preferably when close to expiry date and it will be cheaper) and add a layer of fruit set in port wine jelly. Then add a layer of custard. This is a cheap dish at this time of the year when there are plums, peaches or apricots on the trees. The pre-Christmas brandy custard available in the supermarkets makes it particularly yummy.
The orange flavour and the poppy seeds in the cake make this trifle much better than the usual trifle.
Contributed by Meredith, Hawthorn, 11th January 2005
The orange flavour and the poppy seeds in the cake make this trifle much better than the usual trifle.
Contributed by Meredith, Hawthorn, 11th January 2005
Quick Cheesecake
Ingredients:
Base:
1 packet of Gingernut/Granita biscuits crushed
dash of coconut and sugar
1 cup fruit juice
Filling:
85g jelly crystals
¾ cup boiling water
2 teaspoons of gelatine
¼ cup lemon juice
375g block of cream cheese OR 500g low fat cottage cheese
1 cup white sugar
1 teaspoon vanilla essence
375ml can of chilled evaporated milk
Method:
Mix base ingredients in a bowl, then pouring in the fruit juice slowly to form a dough. Place in a dish and firm down well. Mix jelly crystals with water , when dissolved add gelatine and lemon juice. Place cream cheese, sugar and vanilla essence in a food processor and mix well. Add in jelly mixture and mix again. Pour evaporated milk into a large bowl and beat with an electric beater until mixture firms and wavy lines appear in top. Add the mixture from the food processor and mix together. Pour on top of the base and refrigerate overnight.
Base:
1 packet of Gingernut/Granita biscuits crushed
dash of coconut and sugar
1 cup fruit juice
Filling:
85g jelly crystals
¾ cup boiling water
2 teaspoons of gelatine
¼ cup lemon juice
375g block of cream cheese OR 500g low fat cottage cheese
1 cup white sugar
1 teaspoon vanilla essence
375ml can of chilled evaporated milk
Method:
Mix base ingredients in a bowl, then pouring in the fruit juice slowly to form a dough. Place in a dish and firm down well. Mix jelly crystals with water , when dissolved add gelatine and lemon juice. Place cream cheese, sugar and vanilla essence in a food processor and mix well. Add in jelly mixture and mix again. Pour evaporated milk into a large bowl and beat with an electric beater until mixture firms and wavy lines appear in top. Add the mixture from the food processor and mix together. Pour on top of the base and refrigerate overnight.
Raspberry Ice-cream Mousse
Ingredients:
2 pkts raspberry jelly crystals
2 cups boiling water
1 litre vanilla ice-cream, softened
400g pkt frozen raspberries
Method:
Dissolve jelly crystals in boiling water. Set aside to cool to room temperature. When the jelly is cool beat the jelly into the softened ice-cream until thoroughly combined. Pour into a wetted mould and return to the freezer to set. To serve turn out onto a serving plate. Sprinkle with frozen berries.
2 pkts raspberry jelly crystals
2 cups boiling water
1 litre vanilla ice-cream, softened
400g pkt frozen raspberries
Method:
Dissolve jelly crystals in boiling water. Set aside to cool to room temperature. When the jelly is cool beat the jelly into the softened ice-cream until thoroughly combined. Pour into a wetted mould and return to the freezer to set. To serve turn out onto a serving plate. Sprinkle with frozen berries.
Real Custard
Ingredients:
2 eggs
3 tablespoons cornflour
3 cups milk
3 tablespoons sugar
1tsp vanilla essesnce
Method:
Whisk first three ingredients together. Place in a small saucepan and cook over a low heat, whisking constantly until the custard becomes thick and creamy. Remove from heat and add sugar and vanilla. Stir through until sugar is dissolved.
Contributed by Janine, Tea Gardens, 17th May 2006
2 eggs
3 tablespoons cornflour
3 cups milk
3 tablespoons sugar
1tsp vanilla essesnce
Method:
Whisk first three ingredients together. Place in a small saucepan and cook over a low heat, whisking constantly until the custard becomes thick and creamy. Remove from heat and add sugar and vanilla. Stir through until sugar is dissolved.
Contributed by Janine, Tea Gardens, 17th May 2006
Rhubarb and Apple Sponge
Ingredients:
500g rhubarb cut into 2cm pieces
2 medium apples, thinly sliced
¼ cup castor sugar
1 teaspoon grated lemon rind
¼ cup water
2 eggs
1/3 cup caster sugar, extra
2 tbsp cornflour
2 tbsp plain flour
2 tbsp self-raising flour
Method:
Combine rhubarb, apples, sugar, lemon rind and water in a large saucepan. Bring to boil and reduce heat. Simmer, covered, for about 15 minutes or until tender. Pour hot rhubarb mixture into deep, greased, ovenproof casserole dish (6 cup capacity). Beat eggs in small bowl with electric mixer until thick and creamy, about five minutes. Gradually add extra sugar, beating until dissolved between each addition. Sift flours over egg mixture, fold through gently. Spread mixture evenly over hot rhubarb mixture, bake at 180 degrees Celsius for about 30 minutes.
Contributed by Cath Armstrong
500g rhubarb cut into 2cm pieces
2 medium apples, thinly sliced
¼ cup castor sugar
1 teaspoon grated lemon rind
¼ cup water
2 eggs
1/3 cup caster sugar, extra
2 tbsp cornflour
2 tbsp plain flour
2 tbsp self-raising flour
Method:
Combine rhubarb, apples, sugar, lemon rind and water in a large saucepan. Bring to boil and reduce heat. Simmer, covered, for about 15 minutes or until tender. Pour hot rhubarb mixture into deep, greased, ovenproof casserole dish (6 cup capacity). Beat eggs in small bowl with electric mixer until thick and creamy, about five minutes. Gradually add extra sugar, beating until dissolved between each addition. Sift flours over egg mixture, fold through gently. Spread mixture evenly over hot rhubarb mixture, bake at 180 degrees Celsius for about 30 minutes.
Contributed by Cath Armstrong
Rhubarb Crumble
Ingredients:
4 granny smith apples, peeled, cored and quartered
1 bunch rhubarb, trimmed and chopped
¼ cup brown sugar
¼ cup orange juice
Crumble:
½ cup plain flour
60g butter or margarine, softened at room temperature
¾ cup rolled oats
¼ cup brown sugar
¼ cup desiccated coconut
½ teaspoon cinnamon
Methods:
Preheat oven 180 degrees Celsius. Combine apples, rhubarb, sugar and juice in a saucepan. Cook over medium heat for 5 minutes, stirring until just tender. Transfer to a buttered casserole dish. Make crumble by sifting flour into a bowl. Rub in butter or margarine with fingertips until mixture resembles breadcrumbs. Stir in oats, sugar, coconut and cinnamon. Sprinkle the oat crumble topping liberally over fruit - it should cover the fruit thickly. Bake for 25-30 minutes or until golden.
Contributed by Cath Armstrong
4 granny smith apples, peeled, cored and quartered
1 bunch rhubarb, trimmed and chopped
¼ cup brown sugar
¼ cup orange juice
Crumble:
½ cup plain flour
60g butter or margarine, softened at room temperature
¾ cup rolled oats
¼ cup brown sugar
¼ cup desiccated coconut
½ teaspoon cinnamon
Methods:
Preheat oven 180 degrees Celsius. Combine apples, rhubarb, sugar and juice in a saucepan. Cook over medium heat for 5 minutes, stirring until just tender. Transfer to a buttered casserole dish. Make crumble by sifting flour into a bowl. Rub in butter or margarine with fingertips until mixture resembles breadcrumbs. Stir in oats, sugar, coconut and cinnamon. Sprinkle the oat crumble topping liberally over fruit - it should cover the fruit thickly. Bake for 25-30 minutes or until golden.
Contributed by Cath Armstrong
Rhubarb Delight
This is a lovely way to use rhubarb, especially in summer.
Ingredients:
1 tbsp flaked almonds, toasted
1 bunch rhubarb, washed and cut into 2cm slices
1/2 cup orange juice
250g low fat ricotta cheese
1 cup natural non-fat yoghurt
Method:
Place orange juice and rhubarb in a medium saucepan and cook for 10-15 minutes, until rhubarb is soft. Allow to cool. Beat ricotta cheese until smooth in a food processor or electric mixer. Add rhubarb and beat until thoroughly combined and mixture is an even pink in colour. Swirl yoghurt through rhubarb mixture and place in serving dishes. Chill for several hours. Top with flaked toasted almonds just before serving.
Contributed by Cath Armstrong
Ingredients:
1 tbsp flaked almonds, toasted
1 bunch rhubarb, washed and cut into 2cm slices
1/2 cup orange juice
250g low fat ricotta cheese
1 cup natural non-fat yoghurt
Method:
Place orange juice and rhubarb in a medium saucepan and cook for 10-15 minutes, until rhubarb is soft. Allow to cool. Beat ricotta cheese until smooth in a food processor or electric mixer. Add rhubarb and beat until thoroughly combined and mixture is an even pink in colour. Swirl yoghurt through rhubarb mixture and place in serving dishes. Chill for several hours. Top with flaked toasted almonds just before serving.
Contributed by Cath Armstrong
Rhubarb Pie
Ingredients:
3/4 cup sugar
2 tablespoons flour
2 eggs, beaten
1/4 teaspoon vanilla
1 cup sour cream
2 cups rhubarb, finely cut
Topping:
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup flour
1/4 cup butter
Method:
Preheat oven to 200 degrees Celsius. In a large bowl, beat together the sugar, flour, and eggs. Add the vanilla and sour cream into the mixture. Put the rhubarb in and mix until thoroughly blended together. Pour the mixture into an unbaked 9-inch pie shell. In a small bowl, combine the topping ingredients. Mix together until the mixture is crumbly. Do not put the topping mixture on the pie right away. Bake for 25 minutes or until the centre of the pie is firm. During the last 10 minutes of the baking time, sprinkle the topping mixture over the pie.
Contributed by Cath Armstrong
3/4 cup sugar
2 tablespoons flour
2 eggs, beaten
1/4 teaspoon vanilla
1 cup sour cream
2 cups rhubarb, finely cut
Topping:
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup flour
1/4 cup butter
Method:
Preheat oven to 200 degrees Celsius. In a large bowl, beat together the sugar, flour, and eggs. Add the vanilla and sour cream into the mixture. Put the rhubarb in and mix until thoroughly blended together. Pour the mixture into an unbaked 9-inch pie shell. In a small bowl, combine the topping ingredients. Mix together until the mixture is crumbly. Do not put the topping mixture on the pie right away. Bake for 25 minutes or until the centre of the pie is firm. During the last 10 minutes of the baking time, sprinkle the topping mixture over the pie.
Contributed by Cath Armstrong
Rice Pudding
Ingredients:
1/3 cup uncooked rice
1/3 cup sugar
1 1/2 litres milk
dash of salt
cinnamon if you like it
1tsp vanilla
Method:
Combine all ingredients in a well greased casserole dish. Bake at 150 degrees for an hour and a half to two hours till set in centre.
Contributed by Rena, North Bayswater, 15th March 2008
1/3 cup uncooked rice
1/3 cup sugar
1 1/2 litres milk
dash of salt
cinnamon if you like it
1tsp vanilla
Method:
Combine all ingredients in a well greased casserole dish. Bake at 150 degrees for an hour and a half to two hours till set in centre.
Contributed by Rena, North Bayswater, 15th March 2008
Rocky Road Ice-cream
Ingredients:
2l vanilla ice-cream
1 pkt marshmallows, chopped
100g choc chips
1 pkt glace cherries, halved
1 pkt glace ginger, chopped
1/2 cup chopped nuts
Method:
Soften 2l vanilla ice-cream. Mix through a variety of chopped marshmallows (or use the smaller baking mallows), choc chips, glace cherries, glace ginger and chopped nuts (try macadamias – extra yummy). Re-freeze. This is very rich, so just small serves and as it's so more-ish and you've only had a small serve you can have some more!
2l vanilla ice-cream
1 pkt marshmallows, chopped
100g choc chips
1 pkt glace cherries, halved
1 pkt glace ginger, chopped
1/2 cup chopped nuts
Method:
Soften 2l vanilla ice-cream. Mix through a variety of chopped marshmallows (or use the smaller baking mallows), choc chips, glace cherries, glace ginger and chopped nuts (try macadamias – extra yummy). Re-freeze. This is very rich, so just small serves and as it's so more-ish and you've only had a small serve you can have some more!
Simple Ice-cream
Ingredients:
1 tin condensed milk
600ml thickened cream.
Method:
Whiz condensed milk and cream with mixer. Add any flavour you like. I sometimes use a crushed Oreo biscuit, next time I will try chopped clinkers. I have also done banana/strawberries etc.
Contributed by Helen
1 tin condensed milk
600ml thickened cream.
Method:
Whiz condensed milk and cream with mixer. Add any flavour you like. I sometimes use a crushed Oreo biscuit, next time I will try chopped clinkers. I have also done banana/strawberries etc.
Contributed by Helen
Simple Ice-cream Christmas Pudding
Ingredients:
2l tub chocolate ice-cream
1bottle prepared fruit mince
Method:
Soften the ice-cream and mix the fruit mince through. Put into a pudding shaped basin or bowl and re-freeze. About ½ hour before serving, remove from freezer and allow to soften. Run a knife around the edges and then turn out onto the serving plate. Drizzle with cream and return to the freezer for a few minutes to harden.
2l tub chocolate ice-cream
1bottle prepared fruit mince
Method:
Soften the ice-cream and mix the fruit mince through. Put into a pudding shaped basin or bowl and re-freeze. About ½ hour before serving, remove from freezer and allow to soften. Run a knife around the edges and then turn out onto the serving plate. Drizzle with cream and return to the freezer for a few minutes to harden.
Slow Cooker Christmas Pudding
Ingredients:
500g mixed dried fruit
1/2 cup brown sugar
90g butter
1/3 cup sherry or brandy
1/2 teaspoon bi-carb soda
2 eggs, lightly beaten
1 cup SR flower
1/2 teaspoon mixed spice
Method:
In a saucepan, combined fruit, sugar, butter and sherry, heat until melted and mixture boils. Remove from heat add bi-carb and allow to cool completely. Grease a 6 cup capacity pudding bowl. Add eggs, flour, spice to cooled mixture and mix until well combined. Pour mixture into pudding bowl, cover with a double layer of foil and tie firmly with string to form a good seal. Place into slow cooker and pour sufficient water to come two thirds way up sides of bowl. Cover and cook on HIGH for 5-7 hours.
Contributed by Belinda Pettitt, 3rd December 2010
500g mixed dried fruit
1/2 cup brown sugar
90g butter
1/3 cup sherry or brandy
1/2 teaspoon bi-carb soda
2 eggs, lightly beaten
1 cup SR flower
1/2 teaspoon mixed spice
Method:
In a saucepan, combined fruit, sugar, butter and sherry, heat until melted and mixture boils. Remove from heat add bi-carb and allow to cool completely. Grease a 6 cup capacity pudding bowl. Add eggs, flour, spice to cooled mixture and mix until well combined. Pour mixture into pudding bowl, cover with a double layer of foil and tie firmly with string to form a good seal. Place into slow cooker and pour sufficient water to come two thirds way up sides of bowl. Cover and cook on HIGH for 5-7 hours.
Contributed by Belinda Pettitt, 3rd December 2010
Special Pineapple Dessert (very easy)
Ingredients:
1 large tin of crushed pineapple
1 pkt butternut snaps
600 ml cream
Method:
Strain juice of pineapple into bowl. Whip cream until thick. Using a glass bowl, place a layer of crushed pineapple, then a layer of biscuits that have been moistened in juice, then a layer of whipped cream. Continue like this till all ingredients are used, finishing with a cream layer. Grate any remaining biscuits over top. Refrigerate till ready to serve.
1 large tin of crushed pineapple
1 pkt butternut snaps
600 ml cream
Method:
Strain juice of pineapple into bowl. Whip cream until thick. Using a glass bowl, place a layer of crushed pineapple, then a layer of biscuits that have been moistened in juice, then a layer of whipped cream. Continue like this till all ingredients are used, finishing with a cream layer. Grate any remaining biscuits over top. Refrigerate till ready to serve.
Steamed Lemon Pudding
Ingredients:
2 level tbsp butter
2 eggs
3/4 cup sugar
2 level tbsp SR flour
1 large lemon
Pinch salt
1 cup milk
Method:
Pre-heat oven to 180 degrees Celsius. Separate eggs. Cream butter and sugar. Add sifted flour and salt to butter and sugar. Add grated lemon rind, juice, egg yolks and milk. Beat egg whites until stiff and fold into the flour mixture with a metal spoon. Pour into a greased pie dish. Stand pie dish in a baking dish of cold water. Bake in a moderate oven 40 minutes.
From the June 2010 Journal
2 level tbsp butter
2 eggs
3/4 cup sugar
2 level tbsp SR flour
1 large lemon
Pinch salt
1 cup milk
Method:
Pre-heat oven to 180 degrees Celsius. Separate eggs. Cream butter and sugar. Add sifted flour and salt to butter and sugar. Add grated lemon rind, juice, egg yolks and milk. Beat egg whites until stiff and fold into the flour mixture with a metal spoon. Pour into a greased pie dish. Stand pie dish in a baking dish of cold water. Bake in a moderate oven 40 minutes.
From the June 2010 Journal
Stewed Rhubarb
Ingredients:
6 large stalks rhubarb
1/4 cup sugar
Method:
Wash the stalks, paying attention to the root end to get all the dirt off. Cut into 2cm chunks. Place in a large saucepan with the sugar. Add two tablespoons water. Cook over a low heat, stirring occasionally until the sugar has dissolved and the rhubarb is cooked and thick and pulpy.
Contributed by Cath Armstrong
6 large stalks rhubarb
1/4 cup sugar
Method:
Wash the stalks, paying attention to the root end to get all the dirt off. Cut into 2cm chunks. Place in a large saucepan with the sugar. Add two tablespoons water. Cook over a low heat, stirring occasionally until the sugar has dissolved and the rhubarb is cooked and thick and pulpy.
Contributed by Cath Armstrong
Sticky Date Pudding
Ingredients:
180g pitted dates, roughly chopped
1tsp bicarb soda
50g butter or margarine (I used marg)
1/2 cup brown sugar, plus 1/4 cup extra for sauce
2 eggs
1-1/2 cup self raising flour
185ml MOO Evaporated Milk (or a can)
1 cup vanilla custard
Method:
Preheat oven to 160 degrees Celsius (fan forced). Oil a slice tin or muffin tin (I used a muffin tin). Place dates and bicarb in a bowl and pour over 1 cup boiled water. Leave for 10 minutes or so. Beat the margarine, 1/2cup brown sugar and eggs in a bowl until smooth. Sift in flour and date mixture. Pour into muffin/ slice tin and bake - muffin tin 10 -15 minutes, slice tin 25 minutes or until cooked when tested with a skewer. Stir evaporated milk and remaining brown sugar in a saucepan over low heat until sugar has dissolved. Bring to boil then reduce heat and simmer until thickened slightly. Serve with sauce and custard.
Note: This recipe is a Weight Watchers recipe and is totally delish (worth 5 pro points).
Contributed by Christy Manuel, 21st September 2012
180g pitted dates, roughly chopped
1tsp bicarb soda
50g butter or margarine (I used marg)
1/2 cup brown sugar, plus 1/4 cup extra for sauce
2 eggs
1-1/2 cup self raising flour
185ml MOO Evaporated Milk (or a can)
1 cup vanilla custard
Method:
Preheat oven to 160 degrees Celsius (fan forced). Oil a slice tin or muffin tin (I used a muffin tin). Place dates and bicarb in a bowl and pour over 1 cup boiled water. Leave for 10 minutes or so. Beat the margarine, 1/2cup brown sugar and eggs in a bowl until smooth. Sift in flour and date mixture. Pour into muffin/ slice tin and bake - muffin tin 10 -15 minutes, slice tin 25 minutes or until cooked when tested with a skewer. Stir evaporated milk and remaining brown sugar in a saucepan over low heat until sugar has dissolved. Bring to boil then reduce heat and simmer until thickened slightly. Serve with sauce and custard.
Note: This recipe is a Weight Watchers recipe and is totally delish (worth 5 pro points).
Contributed by Christy Manuel, 21st September 2012
Sticky Toffee Pudding with Butterscotch Sauce
Ingredients:
1 cup water
200 gm dates, chopped
½ teaspoon bicarb soda
60 gm butter
¾ cup castor sugar
2 eggs
1 teaspoon vanilla essence
1 ½ cups self-raising flour
Butterscotch Sauce:
300 ml bottle cream
1 ½ cups soft brown sugar, packed
125 gm butter, chopped
Lightly grease a deep 19cm square cake tin, line base with paper, grease paper. Place water and dates in a saucepan, bring to boil. Remove from heat and add bicarb soda, mix well, cool slightly. Preheat oven to 180C.Beat butter and sugar and vanilla essence in small bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in sifted flour. Pour date mixture unto flour mixture and mix wall. Pour into prepared tin and bake at 180C for 45 minutes or until cooked when tested.
Butterscotch Sauce:
Combine cream and brown sugar in saucepan and stir over heat, without boiling, until sugar is dissolved. Remove from heat and stir in butter until smooth. Cut hot pudding into squares, serve with hot sauce and cream.
1 cup water
200 gm dates, chopped
½ teaspoon bicarb soda
60 gm butter
¾ cup castor sugar
2 eggs
1 teaspoon vanilla essence
1 ½ cups self-raising flour
Butterscotch Sauce:
300 ml bottle cream
1 ½ cups soft brown sugar, packed
125 gm butter, chopped
Lightly grease a deep 19cm square cake tin, line base with paper, grease paper. Place water and dates in a saucepan, bring to boil. Remove from heat and add bicarb soda, mix well, cool slightly. Preheat oven to 180C.Beat butter and sugar and vanilla essence in small bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in sifted flour. Pour date mixture unto flour mixture and mix wall. Pour into prepared tin and bake at 180C for 45 minutes or until cooked when tested.
Butterscotch Sauce:
Combine cream and brown sugar in saucepan and stir over heat, without boiling, until sugar is dissolved. Remove from heat and stir in butter until smooth. Cut hot pudding into squares, serve with hot sauce and cream.
Strawberry Flummery
Ingredients:
2-1/2 cups strawberries and/or other berries, such as raspberries, blueberries and blackberries, divided
2 cups water plus 3 tablespoons extra
1 cup caster sugar
3 tbsp cornflour
1 cup cream
Method.
Set aside 1/2 cup whole berries for garnish. In a saucepan, combine remaining 2 cups berries, 2 cups water and sugar in a saucepan. Bring to a boil, reduce heat and simmer 5 minutes.
In a small bowl, mix cornflour and 3 tablespoons water to a smooth paste; stir into cooked mixture. Cook, stirring, until mixture thickens and sauce is clear, about 3 minutes. Cool to room temperature.
Whip cream until stiff. Fold into fruit. Transfer to a serving bowl. Garnish with whole strawberries, cover and refrigerate until ready to serve.
2-1/2 cups strawberries and/or other berries, such as raspberries, blueberries and blackberries, divided
2 cups water plus 3 tablespoons extra
1 cup caster sugar
3 tbsp cornflour
1 cup cream
Method.
Set aside 1/2 cup whole berries for garnish. In a saucepan, combine remaining 2 cups berries, 2 cups water and sugar in a saucepan. Bring to a boil, reduce heat and simmer 5 minutes.
In a small bowl, mix cornflour and 3 tablespoons water to a smooth paste; stir into cooked mixture. Cook, stirring, until mixture thickens and sauce is clear, about 3 minutes. Cool to room temperature.
Whip cream until stiff. Fold into fruit. Transfer to a serving bowl. Garnish with whole strawberries, cover and refrigerate until ready to serve.
Strawberry-Rhubarb Cobbler
Ingredients:
500g strawberries, whole or halved, fresh or frozen
500g rhubarb, cut into 2cm pieces
1 cup sugar
6 tablespoons of unsalted butter, softened
1 teaspoon of cornflour
1 teaspoon of vanilla extract
1 cup plain flour
1 egg
Method:
Preheat the oven to 200 degrees. Coat an 20cm square baking pan with non-stick spray or grease and lightly flour the pan. In a large bowl, combine the fruit with 1 cup of sugar, 2 tablespoons of butter, the cornflour and vanilla. Blend well. Pour into your prepared baking pan.
In a medium bowl, combine the flour, the egg, 3 tablespoons of sugar and the remaining butter. Mix until crumbly (I like to cut it with 2 knives) and sprinkle over the fruit.
Bake in the pre-heated oven for 30 to 40 minutes or until bubbling and golden brown. Serve warm with cream or ice cream.
500g strawberries, whole or halved, fresh or frozen
500g rhubarb, cut into 2cm pieces
1 cup sugar
6 tablespoons of unsalted butter, softened
1 teaspoon of cornflour
1 teaspoon of vanilla extract
1 cup plain flour
1 egg
Method:
Preheat the oven to 200 degrees. Coat an 20cm square baking pan with non-stick spray or grease and lightly flour the pan. In a large bowl, combine the fruit with 1 cup of sugar, 2 tablespoons of butter, the cornflour and vanilla. Blend well. Pour into your prepared baking pan.
In a medium bowl, combine the flour, the egg, 3 tablespoons of sugar and the remaining butter. Mix until crumbly (I like to cut it with 2 knives) and sprinkle over the fruit.
Bake in the pre-heated oven for 30 to 40 minutes or until bubbling and golden brown. Serve warm with cream or ice cream.
Summer Fruit Salad with Creamy Dressing
Ingredients:
3 bananas, sliced
3 oranges, peeled and sectioned
1 cup strawberries, halved
1 cup seedless green grapes, halved
1 pawpaw, diced
1/2 C sour cream
1 tbsp honey
1 tbsp orange juice
Method:
Place the bananas into a glass mixing bowl. Layer the oranges over the bananas, then the pawpaw. Finish with a layer of strawberries and then grapes. Cover and refrigerate until the fruit has chilled through, about 2 hours. To make the dressing place the sour cream into a mixing bowl, pour the honey and orange juice in with the sour cream and whisk until the ingredients are well combined and the mixture is creamy. Pour the dressing over the fruit and toss to cover all the fruit well.
Ingredients:
3 bananas, sliced
3 oranges, peeled and sectioned
1 cup strawberries, halved
1 cup seedless green grapes, halved
1 pawpaw, diced
1/2 C sour cream
1 tbsp honey
1 tbsp orange juice
Method:
Place the bananas into a glass mixing bowl. Layer the oranges over the bananas, then the pawpaw. Finish with a layer of strawberries and then grapes. Cover and refrigerate until the fruit has chilled through, about 2 hours. To make the dressing place the sour cream into a mixing bowl, pour the honey and orange juice in with the sour cream and whisk until the ingredients are well combined and the mixture is creamy. Pour the dressing over the fruit and toss to cover all the fruit well.
Tart Tartin
This is a classic French dessert, a version of our Australian favourite, apple pie. Don't be put off the by steps, it's eays and straightforward, and well worth the effort.
Ingredients:
6 golden delicious or royal gala apples
2 tbsp lemon juice
200g vanilla sugar*
30g unsalted butter, cubed
250g puff pastry**
Thick cream or ice-cream, to serve
Method:
Preheat the oven to 190°C.
Peel and core the apples and cut into quarters. Place in a large bowl and toss in the lemon juice and 100g of the vanilla sugar.
Place remaining sugar and 2 tablespoons water in an oven-proof frying pan or 25cm tarte tatin pan (I use my cast iron frying pan) over low heat, stirring to dissolve the sugar. Increase heat to medium and cook for about 5 minutes until the sugar caramelises and is a light-golden brown. Add the apple, cut-side up and dot with the butter. Keeping the heat very low, cook for a further 5-6 minutes to partially cook the apple. Remove from heat and set aside to cool.
Roll out pastry and cut into a circle slightly larger than the pan. Place the pastry over the apple, tucking any excess underneath. Place the pan on a baking tray to catch any juices that may bubble over and bake in the oven for 35 minutes until the pastry is cooked and golden. Remove from oven and allow to rest in the pan for 10 minutes. Carefully turn the tart upside down onto a large plate. Serve with cream or ice-cream.
*To make vanilla sugar immerse a 2 vanilla pods into 1 kilo of caster sugar and let it sit for 6 weeks. To make vanilla sugar in a hurry for this recipe, split and scrape 1 vanilla bean. Add the vanilla seeds to the 200g of caster sugar and stir through.
**Depending on the size of your tart pan sheet pastry may not be large enough. If this is the case buy a block of puff pastry (in the freezer section at the supermarket) and roll it to fit.
From the March 2013 Journal
Ingredients:
6 golden delicious or royal gala apples
2 tbsp lemon juice
200g vanilla sugar*
30g unsalted butter, cubed
250g puff pastry**
Thick cream or ice-cream, to serve
Method:
Preheat the oven to 190°C.
Peel and core the apples and cut into quarters. Place in a large bowl and toss in the lemon juice and 100g of the vanilla sugar.
Place remaining sugar and 2 tablespoons water in an oven-proof frying pan or 25cm tarte tatin pan (I use my cast iron frying pan) over low heat, stirring to dissolve the sugar. Increase heat to medium and cook for about 5 minutes until the sugar caramelises and is a light-golden brown. Add the apple, cut-side up and dot with the butter. Keeping the heat very low, cook for a further 5-6 minutes to partially cook the apple. Remove from heat and set aside to cool.
Roll out pastry and cut into a circle slightly larger than the pan. Place the pastry over the apple, tucking any excess underneath. Place the pan on a baking tray to catch any juices that may bubble over and bake in the oven for 35 minutes until the pastry is cooked and golden. Remove from oven and allow to rest in the pan for 10 minutes. Carefully turn the tart upside down onto a large plate. Serve with cream or ice-cream.
*To make vanilla sugar immerse a 2 vanilla pods into 1 kilo of caster sugar and let it sit for 6 weeks. To make vanilla sugar in a hurry for this recipe, split and scrape 1 vanilla bean. Add the vanilla seeds to the 200g of caster sugar and stir through.
**Depending on the size of your tart pan sheet pastry may not be large enough. If this is the case buy a block of puff pastry (in the freezer section at the supermarket) and roll it to fit.
From the March 2013 Journal
The 69 Cent MOO Drumstick
Ingredients:
4 waffle cones
4 large scoops vanilla ice cream
1/2 cup milk chocolate buttons
1/4 cup crushed nuts
Method:
Melt the chocolate. Take a teaspoon of the melted chocolate and pour into the tip of each waffle cone. Swirl around to coat the inside of the cone. Put a scoop (or two) of ice cream into each cone. Drizzle the ice cream with melted chocolate, sprinkle with chopped nuts. Put them into the freezer for a few minutes to set. Makes 4 ice creams. Enjoy!
Contributed by Hannah Armstrong, 25th October 2011
4 waffle cones
4 large scoops vanilla ice cream
1/2 cup milk chocolate buttons
1/4 cup crushed nuts
Method:
Melt the chocolate. Take a teaspoon of the melted chocolate and pour into the tip of each waffle cone. Swirl around to coat the inside of the cone. Put a scoop (or two) of ice cream into each cone. Drizzle the ice cream with melted chocolate, sprinkle with chopped nuts. Put them into the freezer for a few minutes to set. Makes 4 ice creams. Enjoy!
Contributed by Hannah Armstrong, 25th October 2011
Tiramisu
Ingredients:
1½ cups (310ml) boiling water
1½ tablespoons dry instant coffee
1 cup (250ml) Marsala
250 packet savoiardi sponge finger biscuits
300ml thickened cream ¼ cup (40g) icing sugar mixture
2 cups (500 g) mascarpone cheese
40 g dark chocolate, grated
Method:
Combine water and coffee in small bowl, stir until dissolved. Stir in 2/3 cup (160 ml) of the marsala: cool. Dip half the biscuits in coffee mixture. Place biscuits in single layer over base if deep glass dish (2.5 litre/ 10 cup capacity). Beat ½ cup (125 ml) of the cream and sifted icing sugar in small bowl until soft peaks form, transfer to large bowl. Fold in mascarpone and remaining Marsala. Spread half the cream mixture over biscuits in dish. Dip remaining biscuits in coffee mixture; place over cream layer. Top biscuits with remaining cream mixture; sprinkle with chocolate. Cover; refrigerate several hours or overnight. Decorate with remaining whipped cream and strawberries, if desired.
1½ cups (310ml) boiling water
1½ tablespoons dry instant coffee
1 cup (250ml) Marsala
250 packet savoiardi sponge finger biscuits
300ml thickened cream ¼ cup (40g) icing sugar mixture
2 cups (500 g) mascarpone cheese
40 g dark chocolate, grated
Method:
Combine water and coffee in small bowl, stir until dissolved. Stir in 2/3 cup (160 ml) of the marsala: cool. Dip half the biscuits in coffee mixture. Place biscuits in single layer over base if deep glass dish (2.5 litre/ 10 cup capacity). Beat ½ cup (125 ml) of the cream and sifted icing sugar in small bowl until soft peaks form, transfer to large bowl. Fold in mascarpone and remaining Marsala. Spread half the cream mixture over biscuits in dish. Dip remaining biscuits in coffee mixture; place over cream layer. Top biscuits with remaining cream mixture; sprinkle with chocolate. Cover; refrigerate several hours or overnight. Decorate with remaining whipped cream and strawberries, if desired.
Vanilla Ice-Cream
Ingredients:
600ml cream (thickened will do, but pure if you can get it and afford it)
300ml condensed milk (MOO works a treat in this recipe)
1 vanilla bean, split and scraped
Method:
Beat the cream until very stiff. Stir the vanilla seeds into the condensed milk. Very gently fold the condensed milk into the whipped cream. Spoon into a freezer safe bowl and freeze until set - at least two hours.
You can add berries or choc bits or honeycomb or nuts, whatever you like really, with the condensed milk to make your MOO Decadent Vanilla Ice Cream even more decadent.
31 Days of MOO No. 20
600ml cream (thickened will do, but pure if you can get it and afford it)
300ml condensed milk (MOO works a treat in this recipe)
1 vanilla bean, split and scraped
Method:
Beat the cream until very stiff. Stir the vanilla seeds into the condensed milk. Very gently fold the condensed milk into the whipped cream. Spoon into a freezer safe bowl and freeze until set - at least two hours.
You can add berries or choc bits or honeycomb or nuts, whatever you like really, with the condensed milk to make your MOO Decadent Vanilla Ice Cream even more decadent.
31 Days of MOO No. 20
Watermelon Rind Pie
Ingredients:
Shortcrust pastry - enough for a two crust pie (or two sheets ready-made shortcrust)
3 cups peeled and diced watermelon rind
¾ cup white sugar
½ cup sultanas
½ cup chopped walnuts or pecans
3 tbsp cider vinegar
2 tbsp firmly packed light brown sugar
1 tbsp plain flour
½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
¼ tsp salt
Glaze:
1 large egg white, lightly beaten
Granulated sugar
Method:
If you haven’t already, prepare the pastry and refrigerate until firm enough to roll, about 1 hour.
Combine the watermelon rind and ¼ cup of the white sugar in a large saucepan. Add water just to cover. Bring to a boil, partially cover, and continue to boil until the rind is tender and translucent, 20 to 25 minutes. Drain well, then transfer the rind to a large bowl and cool.
Roll half the pastry into a thin 30cm circle. Line a 22cm pie dish with pastry to form a pie shell. Chill for 15 minutes. While the pastry is chilling, pre-heat your oven to 200 degrees Celsius.
Stir the remaining ½ cup granulated sugar into the cooled rind. Stir in the sultanas, nuts, vinegar and brown sugar, then stir in the flour, spices and salt.
Roll the other half of dough into a 25cm circle. Put the filling into the chilled pie shell, smoothing the top with a spoon. Lightly moisten the rim of the pie shell. Invert the top pastry over the filling, centre and peel off the paper. Press the top and bottom pastries together along the dampened edge. Trim the pastry with scissors or a paring knife, leaving an even 1cm overhang all around, then sculpt the overhang into an upstanding ridge. Poke several steam vents into the top of the pie with a fork or paring knife; put a couple of the vents near the edge of the crust so you can check the juices there. To glaze the pie, lightly brush the pastry with the beaten egg white and sprinkle lightly with granulated sugar.
Place the pie on the centre oven rack and bake for 30 minutes. Reduce the oven temperature to 160 degrees and rotate the pie 180 degrees, so that the part that faced the back of the oven now faces forward. Just in case, slide a large aluminum-foil lined baking sheet onto the rack below to catch any spills. Continue to bake until the top is dark golden brown, 25 to 30 minutes. This is not a particularly juicy pie, so you may or may not see juices bubbling up through the steam vents.
Transfer the pie to a wire rack and let cool for at least 1 hour. Serve slightly warm or at room temperature.
When you peel the rind, be sure to remove all of the outermost skin with a sharp peeler, since it’s the toughest part of the skin. Don’t undercook the rind, thinking that it will soften further as it bakes. Because of the vinegar in the filling, this isn’t likely to happen.
Shortcrust pastry - enough for a two crust pie (or two sheets ready-made shortcrust)
3 cups peeled and diced watermelon rind
¾ cup white sugar
½ cup sultanas
½ cup chopped walnuts or pecans
3 tbsp cider vinegar
2 tbsp firmly packed light brown sugar
1 tbsp plain flour
½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
¼ tsp salt
Glaze:
1 large egg white, lightly beaten
Granulated sugar
Method:
If you haven’t already, prepare the pastry and refrigerate until firm enough to roll, about 1 hour.
Combine the watermelon rind and ¼ cup of the white sugar in a large saucepan. Add water just to cover. Bring to a boil, partially cover, and continue to boil until the rind is tender and translucent, 20 to 25 minutes. Drain well, then transfer the rind to a large bowl and cool.
Roll half the pastry into a thin 30cm circle. Line a 22cm pie dish with pastry to form a pie shell. Chill for 15 minutes. While the pastry is chilling, pre-heat your oven to 200 degrees Celsius.
Stir the remaining ½ cup granulated sugar into the cooled rind. Stir in the sultanas, nuts, vinegar and brown sugar, then stir in the flour, spices and salt.
Roll the other half of dough into a 25cm circle. Put the filling into the chilled pie shell, smoothing the top with a spoon. Lightly moisten the rim of the pie shell. Invert the top pastry over the filling, centre and peel off the paper. Press the top and bottom pastries together along the dampened edge. Trim the pastry with scissors or a paring knife, leaving an even 1cm overhang all around, then sculpt the overhang into an upstanding ridge. Poke several steam vents into the top of the pie with a fork or paring knife; put a couple of the vents near the edge of the crust so you can check the juices there. To glaze the pie, lightly brush the pastry with the beaten egg white and sprinkle lightly with granulated sugar.
Place the pie on the centre oven rack and bake for 30 minutes. Reduce the oven temperature to 160 degrees and rotate the pie 180 degrees, so that the part that faced the back of the oven now faces forward. Just in case, slide a large aluminum-foil lined baking sheet onto the rack below to catch any spills. Continue to bake until the top is dark golden brown, 25 to 30 minutes. This is not a particularly juicy pie, so you may or may not see juices bubbling up through the steam vents.
Transfer the pie to a wire rack and let cool for at least 1 hour. Serve slightly warm or at room temperature.
When you peel the rind, be sure to remove all of the outermost skin with a sharp peeler, since it’s the toughest part of the skin. Don’t undercook the rind, thinking that it will soften further as it bakes. Because of the vinegar in the filling, this isn’t likely to happen.
White Chocolate Cheesecake
Ingredients:
125g plain biscuits, crushed
60g butter
2 tsp gelatine (or agar agar)
1/4 cup hot water
250g Philadelphia cream cheese, softened
1/2 cup sweetened condensed milk
1-1/2 cups white chocolate buds, melted and cooled slightly
300ml thickened cream
Method:
Preheat oven to 180 degrees Celsius. Crush biscuits into fine crumbs. Combine biscuit crumbs and melted butter. Press into base of a greased 23cm springform pan. Bake 10 minutes until crust is golden brown. Combine hot water and gelatine, stir to dissolve and cool. Beat cream cheese and sweetened condensed milk on high until smooth. Beat in cooled chocolate. Beat in cream. Lastly, beat gelatine into cheesecake mixture. Spoon evenly over crust. Set in refrigerator. Decorate the top with frozen raspberries if desired.
Contributed by Cath Armstrong
125g plain biscuits, crushed
60g butter
2 tsp gelatine (or agar agar)
1/4 cup hot water
250g Philadelphia cream cheese, softened
1/2 cup sweetened condensed milk
1-1/2 cups white chocolate buds, melted and cooled slightly
300ml thickened cream
Method:
Preheat oven to 180 degrees Celsius. Crush biscuits into fine crumbs. Combine biscuit crumbs and melted butter. Press into base of a greased 23cm springform pan. Bake 10 minutes until crust is golden brown. Combine hot water and gelatine, stir to dissolve and cool. Beat cream cheese and sweetened condensed milk on high until smooth. Beat in cooled chocolate. Beat in cream. Lastly, beat gelatine into cheesecake mixture. Spoon evenly over crust. Set in refrigerator. Decorate the top with frozen raspberries if desired.
Contributed by Cath Armstrong
Zuccotto
Ingredients:
23cm-round sponge cake
1/3 cup (80ml) amaretto liqueur
300ml thickened cream
250g ricotta
250g mascarpone
100g icing sugar, plus extra to dust
50g blanched almonds, toasted, chopped
25g mixed peel
150g dark chocolate, finely chopped
1 tbsp cocoa powder, plus extra to dust
Method:
Line a 1.2-litre pudding basin with plastic wrap, leaving enough hanging over the edges to fold over the top of the pudding and cover securely. Slice the cake horizontally into 3 layers and set aside 1 layer, then cut both of the remaining layers into 8 triangular slices. Line the pudding basin with the cake slices, with the pointed ends at the bottom of the basin. Patch any holes with spare pieces of cake (you may not need all the slices) so the whole basin is lined with cake. Use a pastry brush to brush the cake with 2 tablespoons of the amaretto. Whip the cream until soft peaks form. Place the ricotta in a food processor with the mascarpone and icing sugar, and process until smooth. Add the ricotta mixture to the cream, then stir in 1 tablespoon amaretto. Transfer half the mixture to another bowl, and stir in the almonds, mixed peel and half the dark chocolate, then set aside. Place the remaining dark chocolate in a bowl over a saucepan of gently simmering water, making sure that the bowl does not touch the water. Melt the chocolate, stirring occasionally, then remove from heat and cool slightly. Stir into the other half of the ricotta mixture. Sift in the cocoa powder and stir until smooth, then cool completely. Spread the melted chocolate and ricotta mixture over the sides of the sponge cake in a thick layer, then fill the centre with the almond and ricotta mixture. Cover with the reserved round of sponge, trimming the edges to fit the basin. Brush the top with the remaining tablespoon of amaretto. Fold over the plastic wrap and cover tightly, then weigh down and refrigerate overnight. When ready to serve, carefully turn out zuccotto onto a plate. Cut out 2 triangular templates from baking paper, then dust the zuccotto with alternate triangles of cocoa powder and icing sugar, covering the dusted areas with the template as you go. Serve zuccotto in slices. Begin this recipe a day ahead. This recipe makes a larger cake than you will need, but zuccotto will keep for up to 3 days covered in the refrigerator.
Sponge
Ingredients:
6 eggs
175g caster sugar
2 tbsp cornflour, sifted
1 cup (150g) plain flour, sifted
80g unsalted butter, melted
Method:
Preheat oven to 180°C. Grease and line a 23cm springform cake pan. Beat eggs and sugar with a wire whisk in a heatproof bowl set over a pan of simmering water until thick. Remove from heat and sift in cornflour and half the flour. Fold into the egg mixture with a metal spoon. Add half the melted butter and sift in the remaining flour. Fold in, then add the remaining butter. Pour into the prepared pan and bake for 30-35 minutes or until a skewer inserted into the centre comes out clean. Cool slightly before turning out onto a wire rack to cool completely.
Enjoy, this is my favourite, discovered whilst on my Honeymoon in Italy in 1974, it is just heavenly! Merry Christmas.
Contributed by Giovanna Romano, 2nd December 2010
23cm-round sponge cake
1/3 cup (80ml) amaretto liqueur
300ml thickened cream
250g ricotta
250g mascarpone
100g icing sugar, plus extra to dust
50g blanched almonds, toasted, chopped
25g mixed peel
150g dark chocolate, finely chopped
1 tbsp cocoa powder, plus extra to dust
Method:
Line a 1.2-litre pudding basin with plastic wrap, leaving enough hanging over the edges to fold over the top of the pudding and cover securely. Slice the cake horizontally into 3 layers and set aside 1 layer, then cut both of the remaining layers into 8 triangular slices. Line the pudding basin with the cake slices, with the pointed ends at the bottom of the basin. Patch any holes with spare pieces of cake (you may not need all the slices) so the whole basin is lined with cake. Use a pastry brush to brush the cake with 2 tablespoons of the amaretto. Whip the cream until soft peaks form. Place the ricotta in a food processor with the mascarpone and icing sugar, and process until smooth. Add the ricotta mixture to the cream, then stir in 1 tablespoon amaretto. Transfer half the mixture to another bowl, and stir in the almonds, mixed peel and half the dark chocolate, then set aside. Place the remaining dark chocolate in a bowl over a saucepan of gently simmering water, making sure that the bowl does not touch the water. Melt the chocolate, stirring occasionally, then remove from heat and cool slightly. Stir into the other half of the ricotta mixture. Sift in the cocoa powder and stir until smooth, then cool completely. Spread the melted chocolate and ricotta mixture over the sides of the sponge cake in a thick layer, then fill the centre with the almond and ricotta mixture. Cover with the reserved round of sponge, trimming the edges to fit the basin. Brush the top with the remaining tablespoon of amaretto. Fold over the plastic wrap and cover tightly, then weigh down and refrigerate overnight. When ready to serve, carefully turn out zuccotto onto a plate. Cut out 2 triangular templates from baking paper, then dust the zuccotto with alternate triangles of cocoa powder and icing sugar, covering the dusted areas with the template as you go. Serve zuccotto in slices. Begin this recipe a day ahead. This recipe makes a larger cake than you will need, but zuccotto will keep for up to 3 days covered in the refrigerator.
Sponge
Ingredients:
6 eggs
175g caster sugar
2 tbsp cornflour, sifted
1 cup (150g) plain flour, sifted
80g unsalted butter, melted
Method:
Preheat oven to 180°C. Grease and line a 23cm springform cake pan. Beat eggs and sugar with a wire whisk in a heatproof bowl set over a pan of simmering water until thick. Remove from heat and sift in cornflour and half the flour. Fold into the egg mixture with a metal spoon. Add half the melted butter and sift in the remaining flour. Fold in, then add the remaining butter. Pour into the prepared pan and bake for 30-35 minutes or until a skewer inserted into the centre comes out clean. Cool slightly before turning out onto a wire rack to cool completely.
Enjoy, this is my favourite, discovered whilst on my Honeymoon in Italy in 1974, it is just heavenly! Merry Christmas.
Contributed by Giovanna Romano, 2nd December 2010