בסיעתא דשמיא


♥Life's so sweet, you deserve a treat♥

♥This Kitchen is seasoned with love♥

♥Meals and memories are made here♥

♥God blesses this kitchen but He doesn’t clean it♥

Sunday, December 25, 2011

Banana Custard Pudding

Serves 6-8

1/2 cup granulated sugar
1/4 teaspoon salt
1/2 cup all-purpose flour
3 cups milk – see note
3 large eggs yolks
3 tablespoons butter, room temperature
1 teaspoon pure vanilla extract
3-4 bananas, ripe, mashed
dash of nutmeg
1/2 banana sliced, for serving
mint leaves

Put 1 inch of water in bottom of double boiler and bring to a simmer. In the top bowl of a double-boiler, combine the sugar, salt, and flour; stir to blend. Slowly stir in milk or half-and-half until smooth. Place bowl on bottom pot of double boiler containing just simmering water. Cook, whisking often, until the mixture begins to thicken.

In a small bowl, whisk the 3 egg yolks. Gradually, so as not to cook the yolks, whisk in about 1 cup of the slightly thickened hot milk mixture. (This is called tempering the yolks.) Pour the warmed egg mixture into the milk in the double boiler, stir in the vanilla and butter, and continue whisking constantly. Cook until custard is thick and smooth, scraping bottom frequently. Gently fold in mashed banana. Remove from heat, let cool slightly. Pour into dessert cups. Decorate with a sprinkle of nutmeg, a piece of sliced banana and a sprig of mint.

If you want to serve warm, serve immediately otherwise place custard cups in refrigerator and let chill until cold. The pudding is best the day after making it.

Note: Using half-and-half, or evaporated milk, makes a richer pudding.

Variations on Traditional Banana Custard Pudding:
Coconut Banana Pudding: Use coconut milk as 1/3 of the milk for the custard, and stir 3/4 cup shredded coconut into the custard. Complete recipe as above.

Monday, December 19, 2011

Strawberry Angel Layer Cake

2/3 cup cake flour (not self-rising)
2/3 cup confectioners' sugar
8 large egg whites
1/4 teaspoon salt
2/3 cup granulated sugar
2 tablespoon sugar
2 teaspoon vanilla extract
1 container strawberries
1 cup heavy cream, substitute whipping cream

Preheat oven to 350 degrees F. Grease 15 1/2-inch by 10 1/2-inch jelly-roll pan. Line pan with waxed paper; grease waxed paper. Into small bowl, sift flour and confectioners' sugar.

In large bowl, with mixer at high speed, beat egg whites and salt until soft peaks form. Sprinkle in 2/3 cup granulated sugar, 2 tablespoons at a time, beating just until whites stand in stiff, glossy peaks when beaters are lifted. Beat in vanilla.

Sift flour mixture, one-third at a time, over beaten egg whites; fold in with rubber spatula just until flour mixture is no longer visible.

Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until cake springs back when lightly touched. Cool completely in pan on wire rack. Invert cake onto cutting board; carefully peel off waxed paper.

While cake cools, prepare strawberries and whipped cream. Set 5 or 6 smaller berries aside; reserve for garnish. Hull and slice remaining strawberries. In large bowl, with mixer at medium speed, beat cream and remaining 2 tablespoons granulated sugar until soft peaks form. Reserve 3/4 cup whipped cream. Fold strawberries into whipped cream remaining in bowl.

Assemble cake: With serrated knife, cut cake into 3 equal strips, about 10-inch by 5-inch each. Place 1 cake strip on platter; spread with half of strawberry whipped cream. Top with 1 more cake strip then with remaining strawberry whipped cream. Top with remaining cake. Spread reserved whipped cream on top of cake. Cut each reserved strawberry in half; use to garnish platter and top of cake. Refrigerate if not serving right away.

Recipe adapted from

Saturday, December 17, 2011

Moist Carrot Cake

2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 3/4 tsp ground cinnamon
pinch of grated nutmeg
4 tbsp sweetened shredded coconut
4 large eggs
3/4 cup white sugar
1/2 cup light brown sugar
3/4 cup canola oil
2 1/2 cups finely grated raw carrots
5 ounces walnut halves, toasted and chopped
1 tsp butter, for the Bundt cake pan

Preheat your oven to 350 F (170 C) and place a rack in the center of the oven. Butter a 9-inch Bundt cake pan and set aside.

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, shredded coconut and ground cinnamon. Set aside.

In another mixing bowl, whisk together the eggs with the sugars until the batter is thick and light colored.

Add the oil and whisk to combine.

Add the flour mixture and stir just until incorporated.

With a large rubber spatula fold in the grated carrots and chopped nuts. Pour the batter into the Bundt pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool on a wire rack. After about 5 -10 minutes invert the cake onto a serving platter.

Vanilla Cupcakes

Makes 12

1 ½ cups self-raising flour
½ cup caster sugar
175g unsalted butter, softened
150ml milk
3 large eggs
1 teaspoon vanilla extract

Vanilla Buttercream Frosting:
1 cup unsalted butter, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

Preheat the oven to 175C. Line a twelve hole half-cup capacity muffin tray with paper liners.

Place all ingredients into a bowl of a mixer and beat on low speed until mixture just comes together. Increase the speed and beat for 4-5 minutes or until the mixture is thick, smooth and aerated. Spoon into the prepared tin, filling them two-thirds full.

Bake in the centre of the oven for about 25 minutes or until the cupcakes are firm and golden brown. Remove from the oven and transfer to a wire rack to cool.

For frosting, using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

Frost the cooled cupcakes using a small spatula. Decorate as desired.

You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.

Chocolate Caramel Slice

85g butter, melted
2/3 cup self raising flour
1/2 cup brown sugar
2/3 cup dessicated coconut

Caramel Layer
400g (1 can) condensed milk
2 gloriously big tablespoons of golden syrup
1 tablespoon of butter

Chocolate Layer
125g best quality dark chocolate (you can use milk chocolate, but I find it way too sweet)

Line a 20 centimetre (8 inch) square tin with non-stick baking paper, being sure to leave excess paper overhanging to be able to lift the finished slice when baked. Preheat oven to 180C.

In a medium bowl, combine all base ingredients and press into prepared tin and bake for 15 minutes or until risen and golden brown. Allow to cool.

In a small saucepan, combine the caramel layer ingredients and cook over medium heat for around 10 minutes or until a light golden brown colour. Don’t forget to constantly stir with a whisk or spatula as you cook, or else it will get lumpy.

Pour the caramel filling over cooked base and return to oven. Bake until the caramel layer is just set – this should take 10 – 15 minutes or so. When done, remove from oven and allow to cool completely.

Melt chocolate in a double boiler or microwave and spread evenly over cooled slice. Once chocolate is set, cut into squares using a hot knife.

Recipe adapted from

Wednesday, December 7, 2011

Mango Ice Cream Bombes

Serves 2

1 large ripe mango
180g (1 cup) reduced-fat vanilla ice-cream, softened slightly
180g (1 cup) reduced-fat mango frozen dessert, softened slightly

Line the base and sides of two 250ml (1-cup) capacity muffin holes with plastic wrap, allowing the plastic to hang over the sides (get as many creases out of the plastic wrap as possible).

Use a small sharp knife to cut the cheeks from the mango and carefully peel away the skin. Use a 5cm heart-shaped pastry cutter to cut 1 heart from each mango cheek. Place 1 mango heart in the base of each muffin hole.

Finely chop remaining mango flesh. Place chopped mango in a medium bowl. Add the ice-cream and frozen dessert and combine. Spoon ice-cream mixture into prepared muffin holes and smooth the surface with the back of the spoon. Fold over excess plastic wrap to cover ice-cream mixture. Place in the freezer for 4 hours or overnight until set.

Remove ice-cream bombes from the freezer. Using the plastic wrap as a guide, carefully lift the bombes from the holes. Turn the bombes onto a plate (heart-side up) and peel away the plastic wrap. Place bombes in the freezer for 1 hour.

Remove the ice cream bombes from the freezer 10 minutes before serving to soften slightly.
to soften slightly.

Recipe adapted from

Tuesday, December 6, 2011

Watermelon Squares


one large watermelon, halved lengthwise

1/2 cup campari (optional)


Using a very sharp knife, slice the rind from the bottom of each watermelon half. The halves will now lay flat on a cutting board.

Working from top to bottom, trim the rind from the watermelon flesh in 4 cuts, creating 2 large squares. Cut each square in half to make 4 smaller squares. Cut the squares vertically into thirds. Rotate counterclockwise and repeat the cut. Rotate once more counterclockwise and cut into thirds again.

Place on dessert plates and serve each with 2 tablespoons of Campari, if desired.

Chocolate Marbled Health Squares

Makes 16


150 gm dark chocolate with 70-75% cocoa solids, broken into small pieces

150 gm good-quality white chocolate, broken into small pieces

110 gm pecan nuts

110 gm ready-to-eat dried apricots

75 gm raisins

150 gm porridge oats

25 gm rice krispies (bubbles)

25 gm bran flakes, lightly crushed

1 teaspoon molasses syrup

150 ml condensed milk


Preheat the oven to 180ºC / 350ºF. Prepare a non-stick oblong baking tin, 15 X 25.5 cm / 6 X 10 inches, and 2.5 cm / 1 inch deep.

Toast the pecan nuts on a baking sheet on the top shelf of the oven for 7 minutes, using a timer, then chop them roughly.

Chop the apricots to the same size as the pecans.

In a large bowl mix together the apricots, pecans and raisins, oats, rice krispies and bran flakes.

In a small saucepan, heat the molasses syrup and condensed milk until they’re warm and thoroughly blended.

Pour the milk mixture into the bowl, mix it all well with a wooden spoon.

Tip the mixture into the baking tin, press it down evenly all over and bake in the centre of the oven for about 25 minutes, or until golden brown.
Leave it to get quite cold.

Meanwhile, melt the white and dark chocolate separately in heatproof bowls set over pans of barely simmering water, making sure the base of the bowls doesn’t touch the water.

When the cereal mixture has cooled, loosen the edges with a palette knife and turn it out, upside down, on to a board.

Using a tablespoon, put spoonfuls of the dark chocolate all over the top of the cereal cake, leaving space in between.

Then do the same with the white chocolate, but this time fill up the gaps.

Take a small palette knife and, using a zigzag motion, swirl the two chocolates together to give a marbled effect.

Lift the board and gently tap it down on to the work surface to create a smooth finish.

Chill in the fridge for about 1 hour.
Use a sharp knife to cut it into 16 bars.

Moist Devil's Food Cake

1 1/2 cups unsalted butter (pans)
3/4 cup dutch process cocoa (powder plus more for pans)
1/2 cup boiling water
2 1/4 cups sugar
1 tbsp pure vanilla extract
4 large eggs (lightly beaten)
3 cups cake flour (sifted, self raising)
1 tsp baking soda
1/2 tsp salt
1 cup milk

Mrs Milman's Chocolate Frosting:
24 ounces Nestle semisweet chocolate morsels
4 cups whipping cream
1 teaspoon light corn syrup

Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.

In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.

Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.

To make Chocolate Frosting:Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.

Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.

Wednesday, November 23, 2011

Colored Party Meringues

Makes approx 30

3 egg whites
3/4 cups superfine sugar
1/2 tsp cream of tartar or dash of salt
1/2 tsp lemon juice
food coloring - red, orange, yellow

Preheat oven to 225°F.

With a hand mixer or whisk, whisk the egg whites and cream of tartar (or salt) until soft peaks form.

Gradually add in sugar, making sure it is fully dissolved. Continue to whip until stiff peaks form.

Add lemon juice. continue to whisk for a further 2-3 minutes or until the mixture is very thick and glossy, all the sugar has dissolved and a long trailing peak forms when the whisk is lifted. Do NOT over beat otherwise the meringues will collapse during baking and beads of sugar will form on their surface.

Divide the meringue into 3 bowls and color each one with a couple of drops of
food coloring. Fold the color in using a spatula.

Spoon the meringue into a piping bag and squeeze to make swirls onto 2 cookie
sheets lined with baking paper. Make each one about 1 inch across.

Place the meringues into the oven and reduce the temperature to 195°F. When
you place the meringues in the oven, the initial slightly higher temperature
sets their outsides. The lower temperature then dries the meringues rather than
bakes them. Leave the oven on for 1 1/2 hours or until the meringues are crisp
and sound hollow when tapped on the base. Turn the oven off and allow the
meringues to cool in the oven - this will take 3-4 hours.

The meringues will have a crisp, light texture.

Create a paper cone using paper that matches your party theme and stick the cone together using sticky tape, threading some thin ribbons to create the effect in the image above. Fill with colourful meringues and your guests will adore their party favors as a very special treat.

The meringues can be stored in an airtight container for up to 3 weeks.

Thursday, November 17, 2011

Fluffy Lemon Dessert

Makes 10 Servings

1 (12 ounce) can evaporated milk
1 (3 ounce) package lemon gelatin
1 cup granulated (white) sugar
1 3/4 cups boiling water
1/4 cup lemon juice
3/4 cup whipped topping
1 medium lemon, sliced
10 sprigs mint

Pour milk into a small mixing bowl; place the mixer beaters in the bowl. Cover and refrigerate for at least 2 hours or until chilled.

Meanwhile, in a large mixing bowl, dissolve gelatin and sugar in water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1 1/2 hours.

Beat gelatin until tiny bubbles form. Beat chilled milk until soft peaks form; fold into gelatin.

Pour into serving dishes. Refrigerate for at least 3 hours or overnight.

Garnish with whipped topping, lemon and mint.

Wednesday, November 16, 2011

Candied Orange Slices Dipped In Chocolate

4 oranges
2 cups water
3 1/2 cups granulated sugar
2 cups granulated sugar, for coating
200g semi sweet chocolate

Cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into 1/4-inch slices, (do not peel), discard the ends.

In a 10-inch saute pan combine the water and the 3 1/2 cups of sugar, stir to blend, then bring to a boil over medium heat.

Add the orange slices, separating them, and simmer them gently for 1 hour uncovered; occasionally dunk any floating slices.

When cooking the orange slices do NOT stir.

Remove from heat and cool to room temperature.

Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry for 24 hours.

After drying the slices, toss them in the granulated sugar and put the individual pieces side by side on baking paper, do not stack them as they will stick together.

Melt the chocolate in a double boiler or in the microwave.

When the chocolate is melted and creamy, working quickly dip the orange slices 2/3 of the way into the chocalate; drip off any excess chocolate.

Place the orange slices on a sheet of wax paper to set.

Tuesday, November 15, 2011

Poppy Seed Cookies

Yields approx 36 cookies


1 1/4 cups sugar

1 cup margarine, softened

2 large eggs

1/4 cup orange juice

2 tablespoons poppy seeds

1 tablespoon grated orange rind

1 teaspoon vanilla extract

3 cups all purpose flour

1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt


Pre heat oven to 375°F.

Cream sugar and margarine in large bowl of electric mixer at medium speed until well blended. Add eggs, orange juice, poppy seeds, orange rind and vanilla. Beat until well blended and fluffy.

Combine flour, baking powder, baking soda and salt in medium bowl. Add gradually to margarine mixture, beating at low speed until well blended.

Divide into 4 equal parts. Shape each into a disk. Wrap with plastic wrap. Refrigerate 2 hours or until firm.

Roll one disk at a time on a floured surface to 1/8-inch thickness. Cut with round or shaped cookie cutters. Place 2 inches apart on ungreased baking sheet.

Bake for 15 -20 minutes or until edges just begin to brown. Remove from oven. When cool enough to touch transfer cookies to cooling rack to cool completely.

Strawberry Trifle

Serves 6

350g madeira cake
strawberry jam
strawberry or raspberry liqueur, or crème de cassis
400g strawberries , sliced or halved
1 tbsp golden caster sugar
500g pot of good quality vanilla custard
284ml pot double cream , lightly whipped

Slice the cake and sandwich the slices together with jam. Cut into cubes. Sprinkle the sugar over the strawberries in a bowl.

Divide the cake between 6 glasses and sprinkle a little liqueur over each. Spoon over the sliced strawberries and any juice and then top each with a layer of custard and a layer of cream. Decorate with strawberries.

Recipe adapted from Olive Magazine UK

Wednesday, November 9, 2011

Vanilla Slice

2 sheets puff pastry

1 cup caster sugar
3/4 cup cornflour
1/2 cup custard powder
1L milk
60 grams butter
2 egg yolks (lightly beaten)
2 tsps vanilla essence
2 cups icing sugar
1 tsp butter (soft)
2 tbsps passion fruit (pulp strained)
2 tsps water (approximately)

Line 23cm square slab pan with foil, bring foil up to overlap sides of pan.

Place pastry sheets on lightly greased oven trays and bake in hot oven about 6 minutes or until lightly browned, cool.

Gently flatten pastry with hand, fit one pastry sheet into prepared pan.
Combine sugar, cornflour and custard powder in pan, gradually stir in milk, stir until smooth.

Add butter, stir over heat until mixture boils and thickens.

Simmer for 3 minutes or until very thick and smooth.

Remove from heat and add essence and butter.

Pour hot custard over pastry in pan and cover with remaining sheet, press down slightly.

To make icing sift icing sugar into bowl stir in butter, passionfruit juice and enough water to make a stiff paste.

Spread icing over slice, allow to set. Cut into squares.

Sunday, July 24, 2011

Coffee Ice Cream Tiramisu

3 oz bittersweet chocolate
18 soft ladyfinger halves
1/4 cup brewed coffee
1/4 cup coffee liqueur
1 pint coffee ice cream
1 1/2 cups whipped topping
1 pint dulce de leche ice cream
chocolate curls, to garnish

Line an 8-in. square pan with nonstick foil, leaving a 2-in. overhang on two sides.

Grate 3 oz bittersweet chocolate (1 cup).

Arrange 18 soft ladyfinger halves on the bottom of pan, slightly overlapping.

Mix 1/4 cup each brewed coffee and coffee liqueur in small bowl; brush the ladyfingers with half.

Place 1 pint coffee ice cream in large bowl; stir until smooth but not melted। Spread over ladyfingers, then sprinkle with half the grated chocolate and 1 1/2 cups whipped topping।

Place in freezer 30 minutes। Repeat layers using 1 pint dulce de leche ice cream. Cover with foil; freeze 3 hours until firm.

A half-hour before serving, place in refrigerator to soften slightly. Peel off foil; place on serving plate.

Garnish with chocolate curls and cut in squares or freeze until serving.

Monday, June 27, 2011

Peach Upside-Down Cake

3 cups thinly sliced peeled peaches (about 1 1/2 pounds)
or 2 cans peach slices in syrup
1 tablespoon sugar
1 teaspoon cornstarch
1 teaspoon lemon juice
Cooking spray
2/3 cup sugar
1/4 cup butter, softened
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk
2 1/4 cups vanilla fat-free frozen yogurt
6 tablespoons fat-free caramel sundae syrup, warmed

Preheat oven to 350°.

Combine the first 4 ingredients in a bowl. Spoon into a 9-inch round cake pan coated with cooking spray.

Place 2/3 cup sugar and next 4 ingredients (2/3 cup sugar through egg) in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes).

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.

Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition.

Spoon batter over peach mixture in pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Place a plate upside down on top of cake, and invert onto plate. Serve warm with frozen yogurt and the caramel syrup.

Mochaccino Layer Cupcakes

Makes 12

1 cup (250 mL) sugar
2/3 cup (160 mL) cocoa powder
1-1/4 cups (310 mL) whipping cream
1/4 cup (60 mL) brewed coffee or water
1 egg
1-1/3 cups (330 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
Mocha Frosting:
2/3 cup (160 mL) Semisweet chocolate chips
2 tbsp (30 mL) brewed coffee or 1 tbsp (15 mL) vanilla extract
Pinch ground cinnamon
1-1/4 cups (310 mL) Real whipping cream, divided
Cinnamon hearts (optional)

Preheat oven to 350 °F (180 °C). Line a 12-cup muffin pan with large-size paper liners.

In a large bowl, whisk together sugar and cocoa. Gradually whisk in cream until blended; whisk in coffee and egg. Without stirring, add flour, baking powder, baking soda and salt; stir until batter is smooth and blended.

Spoon into prepared muffin cups. Bake for about 25 minutes or until tops spring back when lightly touched. Let cool completely.

Mocha Frosting:
In a heatproof bowl set over a saucepan of hot, not boiling water, melt chocolate chips with coffee, cinnamon and 1 tbsp of the cream; stir until smooth. Let cool slightly.

In a large, chilled bowl, whip remaining cream to soft peaks. Fold one-quarter into chocolate mixture until blended; beat chocolate mixture into remaining cream. Chill until stiff.

Peel paper from cupcakes; cut each cake in half crosswise. With a spatula or piping bag, spread or pipe frosting over bottom cake layers. Top with cake tops and decorate with remaining frosting and cinnamon hearts (optional).

Recipe adapted from dairygoodness ca

Jelly Fruit Trifle

Serves 8

½ cup two fruits, tinned fruit
60g butter cake (ready made), cut into 1cm cubes
30g strawberry jelly crystals
1 cup (250ml) water
30g lime jelly crystals
½ cup (125ml) pouring custard
shaved chocolate, to garnish

Combine stewed fruit and chopped butter cake into a small mixing bowl. Spoon half of the mixture into the bottom of 8 parfait glasses (tall glasses).

Pour strawberry jelly crystals into a small jug and combine with half of the water, stir well until all the jelly crystals are disolved. Pour jelly into the parfait glasses and chill in the refrigerator for 30 minutes.

After the strawberry jelly has set repeat the above process with green jelly and chill for another 30 minutes.

Finally pour custard over cooled jelly for a layered effect and garnish with shaved chocolate.

Recipe adapted from

Mint Chocolate Brownies


1 cup butter, cubed
4 squares (1 ounce each) bittersweet chocolate, chopped
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1 1/2 cup all-purpose flour
1 cup double dark chocolate chips or semisweet chocolate chips
1/2 cup chopped walnuts
4 squares (1 ounce each) white baking chocolate, chopped
1/4 cup refrigerated Irish creme nondairy creamer
1 cup heavy whipping cream
15 mint chocolate candies, chopped
12 squares (1 ounce each) bittersweet chocolate, chopped
1 cup heavy whipping cream
2 tablespoons butter
mint chocolate candies, halved, optional garnish

Make the brownies: In a saucepan over low heat, melt butter and bittersweet chocolate; cool slightly.

In a bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture. Gradually add flour until blended. Stir in chips and walnuts. Spread into a greased 13-in. x 9-in. baking pan.

Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

Make filling: In a small saucepan, combine white chocolate and creamer. Cook and stir over low heat until smooth; remove from the heat. Refrigerate for 30-40 minutes or until chilled.

In a mixing bowl, beat cream until soft peaks form; fold into white chocolate mixture. Beat on medium speed until stiff peaks form, about 4 minutes. Fold in chopped candies. Spread over brownies. Cover and refrigerate.

Make the icing: In a small saucepan, combine bittersweet chocolate and cream. Cook and stir over low heat until chocolate is melted and smooth; remove from the heat. Stir in butter until melted. Cool to room temperature. Carefully spread over filling.

Cover and refrigerate for 1 hour or until icing is set. Cut into bars. Garnish with additional candies if desired. Store in the refrigerator.

Maple Mousse

Serves 6

9g(4 sheets)gelatine
4 eggs, seperated
250ml maple syrup
5ml cream of tartar
500ml whipped cream
60ml cold water

Soften gelatine in cold water.

Beat egg yolks until frothy. Add maple syrup to the egg yolks. Mix well.Add gelatine.

Pour into saucepan. Let cook over very low heat, stirring constantly , for about 10 minutes until it becomes quite thick. Allow to cool.

Beat egg whites with cream of tartar and beat until stiff peaks form. Fold the egg yolks mixture and the egg whites together.

Add the whipped cream and fold delicately. Pour into dessert cups. Place in refrigerator until chilled. Serve.

Fresh Fruit Mini Pizza

dinner rolls, thawed to room temperature
8 ounces strawberry cream cheese spread
1 cup cool whip 1 cup cool whip
fresh fruit as desired

1.Spray counter lightly with non-stick cooking spray.

Flatten dinner rolls into 4-inch circles. Place on a sprayed baking sheet and poke with a fork several times to prevent bubbles from forming.

Bake at 350 for 10-15 minutes or until nicely browned. Remove from oven and cool completely.

Combine cream cheese and cool whip until smooth. Spread each crust with 1-2 tablespoons cream cheese mixture. Top with your favorite fresh fruits.

Chocolate Drizzled Cherry Bars

Yields 3 dozen

2 cups all-purpose flour
2 cups quick-cooking oats
1-1/2 cups sugar
1-1/4 cups butter, softened
1 can (21 ounces) cherry pie filling
1 teaspoon almond extract
1/4 cup semisweet chocolate chips
3/4 teaspoon shortening

In a large bowl, combine the flour, oats, sugar and butter until crumbly. Set aside 1-1/2 cups for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-18 minutes or until edges begin to brown.

In a small bowl, combine pie filling and extract; carefully spread over crust. Sprinkle with reserved crumb mixture. Bake 20-25 minutes longer or until edges and topping are lightly browned.

In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over warm bars. Cool completely on a wire rack.

Cinnamon Fudge

3 cups granulated sugar
3/4 cup butter
2/3 cup evaporated milk
10 ounces cinnamon chips
7 ounces marshmallow creme
2 teaspoons vanilla

Line a 9X13" pan with foil then coat with cooking spray.

In a heavy bottom 3 quart sauce pan, combine sugar, butter, and milk. Bring to a rolling boil over medium heat, stirring constantly. Keep stirring and boil for 5 minutes.

Remove from heat and stir in the cinnamon chips until melted. Add marshmallow creme and vanilla then beat until blended.

Carefully pour mixture into the prepared dish. Let cool to room temperature then gently lift out of the pan and place on a cutting board. Cut into squares.

Thursday, June 16, 2011

White Chocolate Zebra Roll

6 eggs, separated
215g / 7½oz caster sugar
120g / 4oz self-raising flour
45g / 1½oz cocoa powder, plus extra for sifting
White and dark chocolate curls, to decorate

For the white chocolate butter cream:
3tbsp milk
60g / 2oz white chocolate, chopped
4tbsp coffee liqueur
120g / 4oz icing sugar, sifted
175g / 6oz butter, softened

Grease two 33 x 23cm (13 x 19-inch) Swiss roll tins then line the tins with non-stick baking parchment.

In a large bowl, with an electric mixer on full speed, beat the egg whites until soft peaks form. Gradually sprinkle in 75g/2½oz sugar, beating completely until the sugar completely dissolves and the whites stand in stiff peaks.

Preheat the oven to 190°C (375°F/gas mark 5). In another large bowl, using an electric mixer, beat the egg yolks and remaining sugar until very thick and lemon-coloured. Add the flour and 45g/1½oz cocoa. Beat until well mixed, occasionally scraping the bowl with a rubber spatula. With a rubber spatula or wire whisk, gently fold the beaten egg whites into the egg yolk and sugar mixture, one third at a time.

Spoon the mixture into tins, spreading evenly. Bake for 8-10 mins or until the tops of the cakes spring back when lightly touched with your finger.

Sift the cocoa over 2 clean tea towels. When the cakes are done, immediately turn the cakes out onto the towels.

Carefully peel the baking parchment off the cakes. If you like, cut off the crisp edges. Starting at a narrow end of each cake, roll cakes with towels, Swiss roll-style. Place the cake rolls, seam-side down, on wire racks and leave to cool completely.

Meanwhile, prepare the white chocolate butter cream. In a small, heavy saucepan, heat 3tbsp of milk over a medium heat until tiny bubbles form around the edge of the pan. Remove the saucepan from the heat.

Using a wire whisk, beat in the chopped white chocolate. Mix until the chocolate melts then stir in the coffee liqueur. Cool, then refrigerate until cold for about 30mins, stirring occasionally.

Place the icing sugar and softened butter in a large bowl. (Don't use margarine as the butter cream will separate). Using an electric mixer, beat for 10 mins or until light and fluffy, scraping the bowl often with a rubber spatula.

Gradually beat the white chocolate mixture into the butter cream until smooth, occasionally scraping the bowl with the spatula.

Now, unroll 1 cooled cake and use a palette knife to spread with about one third of the butter cream. Starting at the same narrow end, roll the cake without the towel. Unroll the second cake and spread with another third of the butter cream. Next, join the cakes - along the narrow end of the second cake, place a narrow end of filled cake roll. Finally, roll the cakes together by rolling the second cake around the first cake roll.

Recipe adapted from whatsontv uk

Passionfruit Soufflé

Serves 4


2 teaspoons oil
2 tablespoons castor sugar
3 egg-whites
1/3 cup castor sugar
170g can John West Passionfruit Pulp in Syrup
2 egg yolks
Grated rind of 1 lemon

Brush four 1 cup oven proof dishes with oil and sprinkle with caster sugar, shake off any excess sugar and place dishes on an oven tray.

Beat egg-whites in a large bowl until soft peaks form. Add sugar gradually 1 tablespoon at a time and continue to beat until all sugar is dissolved.

Combine John West Passionfruit, egg-yolks and lemon rind in a large bowl, adding a ¼ of the egg-whites and gently stir with a metal spoon. Gently fold in the remaining egg-whites.

Spoon mixture into prepared oven proof dishes and run a small knife around the rim of the dish, about 1cm deep to prevent the soufflé from sticking.

Bake in a preheated oven at 200°C for 12 minutes or until risen and golden brown. Do not open the oven during cooking. Serve immediately.

Recipe adapted from simplygreatmeals

Pears Poached In Vanilla Spiked Syrup

Serves 4

2/3 cup castor sugar
1½ cups water
2 teaspoons concentrated vanilla extract or 4 teaspoons vanilla essence
4 pears, peeled and stalk left on
fresh cream, for serving
cinnamon, for dusting

Combine castor sugar, water and vanilla extract or essence in a medium sized deep saucepan, stirring over a medium high heat until sugar has dissolved.

Bring vanilla syrup to boil, place pears on their sides into saucepan. Cover and simmer for 20 minutes, turning pears over halfway through cooking time.

Remove pears and set aside. Boil syrup uncovered on high heat for approximately 4 minutes until syrup is reduced and thickened. Place pears into serving dishes and drizzle with syrup. Serve hot or cold with fresh cream dusted with cinnamon.

Recipe adapted from simplygreatmeals

M&M's® Cookies

Makes about 20 cookies

1 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 12-ounce package M&M’S® MINIS® Milk Chocolate Candies

Preheat oven to 350°F.

In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla.

In medium bowl combine flour, baking soda and salt; blend into butter/sugar mixture. Stir in M&M’S® MINIS® Milk Chocolate Candies.

Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets.

Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake.

Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container.

Kellogg's® Honey Peanut Crunch

5 cups Kellogg's® Rice Bubbles®
1/2 cup roasted sesame seeds
1/2 cup rolled oats
1/2 cup peanut butter
3/4 cup honey
1/2 cup sugar
125g butter, chopped

Line a 30cm x 20cm baking tin with foil.

Place the Kellogg's® Rice Bubbles®, sesame seeds and rolled oats into a bowl.

Place the peanut butter, honey, sugar and butter into a saucepan.

Stir over low heat until the sugar has dissolved and the mixture is smooth.

Add the Kellogg's® Rice Bubbles® and mix well.

Press the mixture evenly into the tin.

Refrigerate for 1 hour or until set.

Tuesday, June 14, 2011

Classic Pancake Batter

2 cups self-raising flour
3 teaspoons caster sugar
3 eggs, lightly beaten
1 1/2 cups milk
50g melted butter

Sift self-raising flour. Stir in sugar.

In a separate bowl whisk milk, eggs and butter together. Add to flour mixture.

Use a wooden spoon or silicone spatula to mix until well combined. Cover and stand batter for 15 minutes.

Heat a non-stick frying pan.

Pour 1 ladle of pancake batter into frypan until bubbles form. Turn over and cook until golden. Repeat with remaining mixture.

To serve, place pancakes in serving plate and serve drizzled with honey.

Sunday, June 12, 2011

Coconut Lemon Squares

Makes 16 squares

For Crust -
3/4 cup All Purpose Baking Mix*
1/2 cup butter
1/3 cup unsweetened flaked coconut, lightly toasted and cooled
1/2 cup sugar

For Filling -
4 eggs
1 1/4 cup sugar
1/4 cup All Purpose Baking Mix
3/4 cup lemon juice , freshly squeezed
3 tablespoons freshly grated lemon zest
1/3 cup unsweetened flaked coconut, toasted and cooled

Preheat oven to 325 F. and butter 9×12 inch baking pan.

To make crust - In a bowl blend together with fingertips baking mix, butter, coconut, and sugar until butter has no lumps and mixture resembles course meal.
Pat mixture into prepared pan and pierce with fork all over. Bake in middle of oven 20 minutes, or unitl golden brown. Reduce temperature to 300°F.

To make custard - In a bowl whisk together eggs and sugar until combined. Stir in baking mix, lemon juice and lemon zest.

Pour mixture over crust and bake in oven for 15 minutes. Top custard with toasted coconut and bake 5 minutes, or until just set.

Cool in pan then chill 1 hour before cutting into squares

*Note:An all purpose baking mix is a combination of dry ingredients that create a base for many baking recipes and can be bought ready packaged from your local grocery store.

Recipe adapted from thepurepantry

Saturday, June 4, 2011

Baked Vanilla Cheesecake with Vanilla Honey

75g unsalted butter
150g caster sugar
350g cream cheese
4 tbs vanilla honey*
75ml thick cream
3 eggs, separated
25g plain flour
1 vanilla bean, split
50g brown sugar
1 tsp cinnamon
50g flaked almonds

Sweet Shortcrust Pastry:
250g plain flour, sifted
110g unsalted butter, cubed, chilled
110g icing sugar
1 egg

To make pastry, place flour, butter and icing sugar in a food processor and process until mixture resembles fine breadcrumbs. Add the egg and process until the mixture forms a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 180°C. Roll out the pastry on a lightly floured surface and use to line a 23 x 6cm loose-bottomed tart pan. Refrigerate for 30 minutes. Line pastry with baking paper and fill with rice or pastry weights and bake in the oven for 10 minutes. Remove paper and weights and return to oven for 5 minutes or until dry and crisp.

Cream butter and caster sugar in a mixer until pale. Add cream cheese, 1 tablespoon of honey, cream, egg yolks and flour. Scrape in vanilla seeds, discarding the bean, and mix well.

In a clean bowl, beat eggwhites until stiff, then gently fold into cheese mixture. Pour into pastry case. Combine brown sugar, cinnamon and almonds. Sprinkle over cheesecake, then bake for 1 hour. Turn the oven off and allow to cool in the oven. Drizzle with extra honey, if desired.

* Available from gourmet food stores or substitute with regular honey.

Recipe adapted from

Easy Iced Cappuccino

3 tablespoons instant espresso powder
1/3 cup boiling water
1 can sweetened condensed milk
3 ice cubes
1 or 2 scoops coffee ice cream
whipped cream, to garnish
cinnamon sugar

cinnamon sticks

Dissolve espresso powder in boiling water.

Stir in sweetened condensed milk.

Puree in blender with ice cubes and ice cream. Pour into glass cup. Garnish with whipped cream, sprinkle on some cinnamon sugar . Serve immediately with cinnamon sticks.

Wednesday, June 1, 2011

Banana Cake

250g butter
250g sugar
2 cups flour
2 teaspoon baking powder
4 large eggs
1/3 cup milk
1 teaspoon vanilla essence
3 large mashed bananas

Creamy Banana Frosting:
2 tablespoons solid vegetable shortening
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon grated lemon rind
3 cups sifted confectioners' sugar
1 large banana, mashed
3 tablespoons scalded cream (about)

Pre-heat the oven to 180 degree and grease the side and base of a 22cm diameter square cake pan. Line base of the pan with non-stick baking paper..

Cream butter & sugar until light and creamy.

Add eggs(one at a time) and beat until well combined.

Next stir in milk, mashed bananas & vanilla essence. Followed by the sifted flour & baking powder.

Mix well then pour into the baking tin or paper loaf tray and bake for 40-45 mins or until or until a skewer or knife inserted in the centre of the cake comes out clean.

Leave cake to cool on a wire rack.

To make frosting - Combine solid vegetable shortening, butter, salt and grated
lemon rind, and blend.

Add 1/3 cup confectioners' sugar gradually, creaming well. Add mashed banana and blend.

Add remaining confectioners' sugar, alternately with cream,beating until smooth and creamy and stiff enough to spread.

Spread cooled cake with frosting and sprinkle chopped nuts on top. Store cake in an airtight container in the refrigerator.

Tropical Rice Dessert

Serves 8

1/2 cup sugar
1/4 cup water
3 cups cooked rice
4 bananas, sliced
4 passionfruits, pulps
1 punnet strawberries, halved
10 marshmallows, white, sliced in half
1 1/2 cups whipped cream
1 teaspoon vanilla essence

In a microwave heat sugar and water on high for 3-4 minutes, in a 4 litre casserole dish.

Remove from microwave. Stir in cooked rice and allow to cool.

Fold in fruit and marshmallows.

Return bowl to microwave and cook on high for 7-9 minutes.

Remove from microwave and let it cool. Fold in whipped cream and vanilla.(Leaving a little cream for topping dessert)

Pour into individual tall glasses and decorate with whipped cream and passionfruit pulp. Slice the bottom of a strawberry 1/2 way and slide onto rim of glass. Serve.

Devil’s Food Cupcake with Chocolate Buttercream

Makes 24

2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs

Chocolate Buttercream
enough to lightly frost 24 cupcakes

1 stick butter
1/2 cup cocoa powder
4 cups confectioner’s sugar
1/4 cup milk

Preheat oven to 350 degrees.

Measure out everything but the eggs directly into your mixer bowl.

Mix on low speed just until incorporated.

Beat on high speed for 2 minutes.

Add eggs, beat on high speed again for 2 minutes.

Measure out into cupcake pan lined with cupcake papers. A 2″ ice cream scoop works great for this.

Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.

To make the chocolate buttercream -
Beat butter on high for about 30 seconds until soft.

Add cocoa and 1 cup of sugar and beat until incorporated

Add half of the milk and the remainder of sugar and beat until incorporated.

Continue to add milk until you get to the consistency you want.

There are many ways to go here, in this case, I simply piped the frosting onto the cupcakes with a large star tip.

Recipe adapted from cupcakeblog

Caramel Apples

1 cup honey
1 cup whipping cream
1/8 teaspoon salt
6 apples (place them in the refrigerator the night before so they will be well chilled – it will help the caramel harden quickly so it will stick better)
chopped nuts (any of your choice)
200g cooking chocolate chocolate
6 wooden ice cream sticks

Wash the apples thoroughly. Put the sticks in each apple.

Make the caramel - Use a pan much larger than you would think, the caramel bubbles up so use a big pan. Add the cream to the pan and over medium heat bring almost to a boil.

Add the honey and salt and cook over medium heat, stirring constantly until the temperature reaches 255-260 (if you plan on using them as candies I would go to 260-265 so they will be a little firmer).

Fill the sink with ice water and as soon as it reaches the proper temperature, immediately put the pan in the cold water being sure not to get any water in the pan.

Stir the caramel for a minute or two until it thickens but not so long that it is firm (if you try an apple and the caramel drips off, let it cool a little longer).

Take the pan out of the water and dip the apples, placing them on buttered wax paper. Allow to cool.

Break the chocolate into pieces and place in a heatproof bowl set over a pan of simmering water. Leave until the chocolate has fully melted, stirring occassionaly.

Once the caramel has hardened enough to lift them off the paper, dip into melted chocolate to coat. Gently drip off any excess chocolate. continue to dip chocolate coated apple into the chopped nuts,coconut, chocolate chips, etc. pressing them gently into the caramel. Repeat with the remainder of the apples.

If you prefer you can dip them in the add-ons immediately, but they look better if you let them firm up a little first, then you can press them in so it sticks

Recipe adapted from simplycooking101

Orange Ice Cream


4 eggs, separated
3-4 tablespoons sugar
2 cups whipped cream sweetened with a little powdered sugar
juice of 2 oranges
grated zest of one orange
1 cup milk
1 -2 oranges cut into small pieces

Beat the yolks with the sugar until it's yellow and fluffy, then beat in the fruit juice.

Bring the milk to a boil with the orange zest, let it cool, and add it to the yolks, passing it through a strainer.

Heat the mixture over a double boiler, stirring it gently with a spoon, until it thickens, then let it cool- Do not let it boil, or it will curdle.

When the milk mixture has cooled mix into the whipped cream. Stir in the chopped orange pieces.

Beat egg whites until firm peaks form. Fold into whipped cream and milk.

Pour into an ice cream maker, chill/churn for about 30 minutes. Alternatively place into freezer until firm and ready to serve.

Scoop ice cream into dishes and serve with freshly sliced oranges.

Apfel (Apple) Streusel

Ready made pastry for a single-crust pie
500g sweet apples
3-4 tablespoons apple juice
1 lemon (grated zest)
250g plain flour
3 teaspoons baking powder
A pinch salt
1/2 teaspoon vanilla essence
125g butter, softened
150g caster sugar
2 eggs
2-3 tablespoons milk

50g plain flour
25g butter, chilled
25g demerara sugar
1 tablespoon chopped roasted almonds
2 teaspoons lemon zest
A dash of cinnamon

Toss the apples in the juice and lemon zest. Leave to absorb for about half an hour.

Sift flour, baking powder and salt.

Beat butter, sugar and vanilla unitl creamy. Mix the eggs one at time.

Fold in the sifted flour and then the milk. Then stir in the apples.

To make the topping - Rub the chilled butter into the flour, almonds, cinnamon and lemon zest. It should resembles fine breadcrumbs.

Grease a 20cm (8-inch) deep round cake tin (ideally loose-bottomed) and line with baking paper. Line pan with ready made pastry crust. Heat the oven to 170°C (gas mark 320°F).

Spoon the cake mix into the tin, level off the top. Sprinkle the topping over the cake. Bake for approximately1 hour or until golden.

Leave it in the tin for 10 minutes, then turn out onto a wire rack to cool. Serve warm.

Tuesday, May 31, 2011

Lemon Pudding

1/2 cup sugar
1/4 cup cornstarch
2 tablespoons Meyer Lemon zest
3 egg yolks
2 cups whole milk
1/2 cup Meyer Lemon juice

In the bowl of a stand mixer, whisk together the sugar, cornstarch, lemon zest and egg yolks until light and fluffy. Slowly add the milk and whisk until incorporated.

Transfer the mixture to a heavy bottomed saucepan placed over medium-high heat, barely bring to a boil. Reduce the heat to medium-low and simmer until thick, stirring constantly. Strain through a fine mesh strainer.

Slowly add the lemon juice and whisk until combined. If adding lemon juice makes the pudding too thin, return to medium low heat for a couple of minutes to thicken to desired consistency. Remove from the heat and let cool.

Divide among ramekins or cups and place a piece of plastic wrap over each portions to prevent a skin from forming. Let cool for two hours and serve.

Recipe adapted from Tartelette

Monday, May 30, 2011

Mini Tiramisu Éclairs

Makes 24

1/3 cup hot water
2 teaspoons instant coffee granules
2 tablespoons granulated sugar
2 (3-ounce) packages ladyfingers, split
1 (8-ounce) package mascarpone cheese*
1 1/2 cups powdered sugar, divided
2 tablespoons chocolate syrup
1/2 cup semisweet chocolate morsels
1 tablespoon butter
1 tablespoon whipping cream

Stir together first 3 ingredients until sugar is dissolved; set aside 2 tablespoons mixture. Brush cut sides of ladyfingers evenly with remaining coffee mixture.

Stir together mascarpone cheese, 1/2 cup powdered sugar, and chocolate syrup until blended. Spoon or pipe mascarpone cheese mixture evenly onto 24 cut sides of ladyfinger halves; top with remaining ladyfinger halves, cut sides down.

Microwave chocolate morsels, butter, and cream at HIGH 30 seconds or until melted, stirring twice. Place chocolate mixture in a small heavy-duty zip-top bag; seal bag. Snip a tiny hole in 1 corner of bag, and drizzle over éclairs. Let stand until firm.

Stir together reserved coffee mixture and remaining 1 cup powdered sugar, stirring until blended. Place coffee-powdered sugar mixture in a small heavy-duty zip-top bag; seal bag. Snip a tiny hole in 1 corner of bag. Drizzle éclairs evenly with coffee-powdered sugar mixture. Place on a serving platter, cake stand, or in candy boxes, if desired.

*1 (8-ounce) package cream cheese, softened, may be substituted.

Peppermint Meltaways

Yield: 3-1/2 dozen

1 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch

2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1/2 cup crushed peppermint candies

Cream butter and confectioners' sugar in a medium sized bowl until light and fluffy. Beat in extract.

Combine flour and cornstarch; gradually add to creamed mixture and mix well.

Refrigerate dough for 30 minutes. (Optional, but will result in prettier cookies).

Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350° for 10-11 minutes or until bottoms are lightly browned.

Let cool on baking sheet for 5 minutes. Remove gently to wire racks to cool completely.

In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring and beat until smooth.

Add more milk or powdered sugar to get the frosting to the preferred consistency for spreading. Spread over cooled cookies. Sprinkle with crushed candies if desired. Store in an airtight container.

Banana Split

Serves 1


1 large banana, ripe
1 scoop chocolate ice cream
1 scoop vanilla ice cream
1 scoop strawberry ice cream
chocolate syrup
whipped cream
nuts, roughly chopped
cherry fresh,glazed or jarred

Peel a banana and slice it in half lengthwise.

Put the two halves in a boat dish.

Place three scoops of ice cream side by side on top of the banana: one chocolate, one vanilla and one strawberry.

Pour hot fudge over the chocolate ice cream.

Pour pineapple syrup over the vanilla ice cream.

Pour strawberry syrup over the strawberry ice cream.

Top with whipped cream, a few cherries and nuts.

Serve and eat the banana split immediately.

Strawberry Jelly Slice

Serves 12

250g shortbread-style biscuits
80g butter, melted
4 x 11g sachets low-joule jelly, strawberry flavour
2 x 175g tubs fat-free raspberry yoghurt
8 large strawberries, halved

Lightly grease and line a 16 x 26 x 3cm shallow lamington pan. Place the biscuits into a food processor and process until crushed. Add the melted butter and process until combined.

Spoon into the base of the pan. Using the base of a glass, press firmly into the pan. Place jelly into a bowl and add 3 cups boiling water. Stir until dissolved. Remove 1 cup and set aside.

Add yoghurt to remaining mixture and pour over the crumb base. Top with halved strawberries, then chill until set. Top with the remaining jelly. Chill until set. Cut into squares to serve.

Classic Chocolate Mousse

Serves 6

200g dark chocolate chopped
40g butter or magarine
1 tablespoon icing sugar
1 teaspoon vanilla essence
4 eggs, separated
2/3 cup cream, whipped
1 tablespoon orange liqueur
whipped cream, extra, for serving
chocolate curls

Place chocolate in heatproof bowl. Stand over pan of simmering water and stir until chocolate has melted and is smooth.
Remove from heat. Let cool slightly.

Using electric beaters - beat butter (or magarine), sugar and vanilla essence until light and creamy. Add yolks, one at a time, beating
well after each addition. Add melted chocolate; beat until smooth. Fold in a third of the cream.

Place egg whites in medium size dry mixing bowl. Beat until stiff peaks form. Using a silicone spatula, fold egg whites, remaining
cream and liqueur into the chocolate mixture. Pour mixture into individual glasses. Refrigerate for 2 hours or until set. Serve with cream
topped with chocolate curls.

Sunday, May 29, 2011

Butterscotch Pudding

Yields 8

8 tablespoons (1 stick) unsalted butter
2 cups packed dark brown sugar
1/2 teaspoon salt
6 tablespoons cornstarch
5 cups whole milk
4 large egg yolks
1 cup heavy cream
1 teaspoon vanilla extract

Melt butter in a large saucepan over medium high heat. Add brown sugar and salt and whisk steadily until dissolved.

In a small bowl, combine cornstarch, 1/2 cup of milk and yolks. Whisk until smooth.

Pour remaining milk and cream into pan with sugar mixture. Bring to a simmer over medium-high heat, stirring constantly.

Pour 1 cup of milk mixture in a very slow stream into bowl with cornstarch mixture, whisking constantly and vigorously.

Pour cornstarch mixture back into pan, increase heat to high, bring to a boil and whisk until thickened and smooth, 2 to 3 minutes.

Remove from heat and whisk in vanilla.

Strain pudding through a fine-mesh sieve into a large measuring cup or bowl.

Divide among 8 1-cup ramekins or custard cups.

Cover each pudding cup with plastic wrap, pressing lightly so it touches surface of pudding.

Refrigerate for at least 6 hours, or until thoroughly chilled and set. Serve with heart-shaped spice cookies.