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♥

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.

Peanut Butter Bars

1 cup melted butter
2 cups graham cracker crumbs
2 cups sugar
1 cup peanut butter
1 1/2 cups chocolate chips
4 tablespoons peanut butter

Combine butter, cracker crumbs, sugar, and 1 cup of the peanut butter in a bowl until smooth.

Spread into the bottom of an ungreased 9 x 13 baking pan.

In a saucepan melt the chocolate chips with four tablespoons of the peanut butter, stirring occasionally.

Pour over the crust in the baking pan. Chill in refrigerator for at least one hour until firm. Cut into bars before serving.

Traditional Cherry Pie

Makes 1 Pie

1 ready made pie crust

Cherry Filling:
2 jars cherries, drained
½ cup dark cherry juice
Juice of ½ lemon
1½ cups sugar
1 teaspoon vanilla
¼ cup cornstarch
¼ cup cold water
1 egg (for glazing)

Combine cherry juice, lemon juice, sugar, and vanilla in a pot over medium heat until sugar dissolves.

Add in cherries and turn heat to high. Be careful not to overstir; it will break up the cherries.

Mix cornstarch and water to make a slurry, then add to cherries and bring to a boil. When the mixture thickens, take it off the heat and set aside to cool.

To assemble the pie:
Line pie pan with one dough circle.

Fill shell with cherry filling.

Brush outer edge with a beaten egg or water.

Either top pie with second dough circle or arrange a lattice by cutting the dough into strips and overlapping.

Refrigerate for at least 30 minutes. Preheat oven to 425° F.

Brush top of pie with egg or cream. Bake for 45 minutes or until crust is golden brown and cherries bubble.

Kellogg's® Chocolate Crackles

Serves 24


4 cups Kellogg's® Rice Bubbles®
1 cup icing sugar
1 cup desiccated coconut
250g copha®*, chopped
3 tablespoons cocoa
Paper patty cases

In a large bowl, mix the Kellogg's® Rice Bubbles®, icing sugar, cocoa & coconut.

Slowly melt the copha® in a saucepan over a low heat. Allow to cool slightly.

Add to Rice Bubbles mixture, stirring until well combined.

Spoon mixture into paper patty cases and refrigerate until firm.

copha®* - Registered trade mark Peerless Foods.
*Kremalta in New Zealand.

Marshmallow Sticks

100g milk chocolate
200g packet marshmallows
Jar of rainbow sprinkles
Coloured drinking straws (or wood skewers)

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.

Thread a marshmallow or 2 on to a a drinking straw (or long wooden skewer) and dip the marshmallows into the melted chocolate to coat. Gently drip off any excess chocolate.

While your chocolate coated marshmallow is still wet - dip the top in brightly colored rainbow sprinkles.

Place the coated marshmallow stick on a sheet of waxed baking paper to set.

Repeat with the remainder of the marshmallows. Allow to cool slightly. Chill in the fridge for 30 mins until set.

Saturday, May 28, 2011

Apricot Strudel Roll

Serves 6

4 sheets filo pastry
30g butter or margarine, melted
¼ cup ground almonds
800g can apricot halves in natural juice – drained
100g ricotta cheese
¼ teaspoon ground cinnamon
1 tablespoon milk

Preheat oven to moderate 180 degrees celcius. Line an oven tray with baking paper. Lay one sheet of pastry on top of another. Brush top with margarine (or butter), sprinkle with almonds.

Place remaining two sheets on top. Cover with a damp tea towel to prevent drying out.

Combine apricots, ricotta cheese and cinnamon in a bowl. Mix well. Place filling along one edge of pastry, leaving 2cm at each side. Fold in sides and roll.

Place roll on prepared tray. Brush with milk. Bake for 40 minutes or until golden. Serve strudel hot with yoghurt or low fat ice cream.

Coffee, Rum & Walnut Ice Cream

Makes approx 1.5Litres

¾ cup water
¾ cup caster sugar
3 teaspoons instant coffee powder
2 cups cream
2 cups milk
¼ cup rum
1¼ cups toasted walnuts, roughly chopped
walnuts, extra, and wafer rolls for serving

Place water, sugar and coffee powder in a pan. Stir over low heat without boiling until sugar and coffee are both dissolved. Remove from heat and let cool.

Combine above cooled mixture, cream, milk and rum, mix well.

Pour into an ice cream maker, chill/churn for about 30 minutes.

When ice cream is starting to thicken, add roughly chopped walnuts and chill/churn for a further 10 minutes. Scoop ice cream dishes and serve with walnuts and wafer rolls.

Hot Orange Mocha Drink

Serves 2

2 cups milk
4 oz bittersweet chocolate, chopped
3 pieces of orange zest
1/2 tsp instant coffee
1/8 tsp ground nutmeg

whipped cream and strips of orange rind, for serving

Melt everything together in a saucepan, on low heat - but do not let boil. Whisk until foamy, then remove the orange zest pieces. Whisk again. Pour into mug topped with whipped cream and orange rind strips. Serve warm.

Waffle Fingers With Banana Custard

Serves 4


4 waffles, warm & slightly crisp
1 tablespoon shredded coconut
600ml vanilla custard
4 ripe bananas

Cut waffles into 2cm-thick pieces lengthways.

Place coconut in a small saucepan over medium heat and cook, stirring, for 3-5 minutes or until toasted. Transfer to a plate.

Add vanilla custard to the pan. Stir over medium-low heat for 2-3 minutes or until warm.

Divide 4 ripe bananas, peeled, sliced, among serving bowls. Pour custard over the banana and sprinkle with coconut. Serve with waffle fingers.

French Toast Star Stacks

Serves 4

12 thick slices bread
2 eggs
1/3 cup milk
1/2 teaspoon ground cinnamon
40g unsalted butter
3 bananas, sliced diagonally maple syrup, to serve

Using a 9cm star-shaped cutter, cut 1 star from each bread slice. Whisk eggs, milk and cinnamon in a bowl. Line a baking tray with baking paper.

Dip 1 bread star in egg mixture to coat, allowing excess to drain. Place on prepared tray. Repeat with remaining bread stars and egg mixture.

Melt half the butter in a frying pan over medium-high heat until foaming. Cook bread stars, in batches, for 2 to 3 minutes each side or until golden, adding extra butter if needed. Transfer to a plate. Cover to keep warm.

Layer stars and banana on plates. Drizzle with maple syrup. Serve.

Strawberry Delight Milkshake

Serves 2


2 cups fresh milk
4 scoops strawberry ice cream
2 tablespoons strawberry syrup
1/2 teaspoon vanilla sugar
whipped cream
fresh strawberries

Pour milk into a blender (or milkshake maker). Add the strawberry ice cream, syrup and vanilla sugar. Blend until smooth and creamy. Pour into glasses and top with whipped cream, and garnish with strawberry slices.

Best served chilled.