tag:blogger.com,1999:blog-28303672981919933902024-03-14T00:15:45.793-07:00♥ Kikki's Kitchen ♥<br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><br><strong><b>The kitchen is the heart of the home, where happiness is homemade. A clean kitchen is the sign of a wasted life.</b></strong>Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-2830367298191993390.post-7450588304193078492015-06-04T01:39:00.000-07:002015-06-04T01:40:01.672-07:00Berry Yoghurt Cups<br />
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<a href="http://3.bp.blogspot.com/-5EDw2yVVAyk/VXAOAxDVA0I/AAAAAAAAAMw/Fega8PhxcCs/s1600/berry%2Bdessert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-5EDw2yVVAyk/VXAOAxDVA0I/AAAAAAAAAMw/Fega8PhxcCs/s320/berry%2Bdessert.jpg" width="320" /></a></div>
<br />
<br />
Serves 2<br />
<br />
20 raspberries<br />
1 pot low-fat black cherry yoghurt<br />
1 small punnet blueberries<br />
1 pot low-fat apricot yoghurt 6 blackberries<br />
<br />
Method:<br />
<br />
Place 10 raspberries into a glass and spoon over half of the black cherry yoghurt.<br />
<br />
Next, layer half of the blueberries on top.<br />
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Spoon over half of the apricot yoghurt.<br />
<br />
Arrange 3 blackberries on the top.<br />
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Repeat this for the second dessert.<br />
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Recipe adapted from Tesco eathappyprojectKikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0tag:blogger.com,1999:blog-2830367298191993390.post-81630983706143908782011-12-25T18:19:00.000-08:002011-12-25T18:31:37.174-08:00Banana Custard Pudding<a href="http://1.bp.blogspot.com/-bPTIKJRSB-Q/TvfazqYdmmI/AAAAAAAAAL4/iy7o63bEY0I/s1600/Banana%2BCustard%2BPudding.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-bPTIKJRSB-Q/TvfazqYdmmI/AAAAAAAAAL4/iy7o63bEY0I/s320/Banana%2BCustard%2BPudding.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5690257235290987106" /></a><div><br /></div><div>Serves 6-8</div><div><br /></div><div>Ingredients:</div><div>1/2 cup granulated sugar</div><div>1/4 teaspoon salt</div><div>1/2 cup all-purpose flour</div><div>3 cups milk – see note</div><div>3 large eggs yolks</div><div>3 tablespoons butter, room temperature</div><div>1 teaspoon pure vanilla extract</div><div>3-4 bananas, ripe, mashed</div><div>dash of nutmeg </div><div>1/2 banana sliced, for serving</div><div>mint leaves</div><div><br /></div><div>Method:</div><div>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.</div><div><br /></div><div>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. </div><div><br /></div><div>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.</div><div><br /></div><div>Note: Using half-and-half, or evaporated milk, makes a richer pudding.</div><div><br /></div><div>Variations on Traditional Banana Custard Pudding: </div><div>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.</div>Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0tag:blogger.com,1999:blog-2830367298191993390.post-55062124942353039252011-12-19T03:05:00.000-08:002011-12-19T03:06:58.429-08:00Strawberry Angel Layer Cake<a href="http://3.bp.blogspot.com/-_Kc5Iwqspb4/Tu8ay_e2UUI/AAAAAAAAALs/Z1cBHoqMHmI/s1600/strawberry%2Bangel%2Blayer%2Bcake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="http://3.bp.blogspot.com/-_Kc5Iwqspb4/Tu8ay_e2UUI/AAAAAAAAALs/Z1cBHoqMHmI/s320/strawberry%2Bangel%2Blayer%2Bcake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5687794317728829762" /></a><br /><br /><br />Ingredients:<br />2/3 cup cake flour (not self-rising)<br />2/3 cup confectioners' sugar<br />8 large egg whites<br />1/4 teaspoon salt<br />2/3 cup granulated sugar<br />2 tablespoon sugar<br />2 teaspoon vanilla extract<br />1 container strawberries <br />1 cup heavy cream, substitute whipping cream<br /><br /><br />Method:<br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />Recipe adapted from delish.comKikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0tag:blogger.com,1999:blog-2830367298191993390.post-17631783176686860622011-12-17T18:32:00.000-08:002011-12-17T18:35:44.793-08:00Moist Carrot Cake<a href="http://1.bp.blogspot.com/-rkg8KIvpHCc/Tu1RdLth1GI/AAAAAAAAALg/0Ggf1aCRDhc/s1600/carrot%2Bcake%2Bloaf.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-rkg8KIvpHCc/Tu1RdLth1GI/AAAAAAAAALg/0Ggf1aCRDhc/s320/carrot%2Bcake%2Bloaf.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5687291466240611426" /></a><br /><br /><br />Ingredients:<br />2 cups all-purpose flour<br />1 1/2 tsp baking powder<br />1 tsp baking soda<br />1/2 tsp salt<br />1 3/4 tsp ground cinnamon<br />pinch of grated nutmeg<br />4 tbsp sweetened shredded coconut<br />4 large eggs<br />3/4 cup white sugar<br />1/2 cup light brown sugar<br />3/4 cup canola oil<br />2 1/2 cups finely grated raw carrots<br />5 ounces walnut halves, toasted and chopped<br />1 tsp butter, for the Bundt cake pan<br /><br /> <br />Method:<br />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.<br /><br />In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, shredded coconut and ground cinnamon. Set aside.<br /><br />In another mixing bowl, whisk together the eggs with the sugars until the batter is thick and light colored.<br /><br />Add the oil and whisk to combine.<br /><br />Add the flour mixture and stir just until incorporated.<br /><br />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.<br /><br />Remove from the oven and let cool on a wire rack. After about 5 -10 minutes invert the cake onto a serving platter.Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0tag:blogger.com,1999:blog-2830367298191993390.post-60033933108183694322011-12-17T05:15:00.000-08:002011-12-17T05:17:50.563-08:00Vanilla Cupcakes<a href="http://4.bp.blogspot.com/-p04MJxNR0rM/TuyWaMclE1I/AAAAAAAAALU/kys3a3G3Ubc/s1600/vanilla%2Bcupcake.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://4.bp.blogspot.com/-p04MJxNR0rM/TuyWaMclE1I/AAAAAAAAALU/kys3a3G3Ubc/s200/vanilla%2Bcupcake.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5687085806223954770" /></a><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: medium; ">Makes 12</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Ingredients:</span></div><div><span class="Apple-style-span" >1 ½ cups self-raising flour</span></div><div><span class="Apple-style-span" >½ cup caster sugar </span></div><div><span class="Apple-style-span" >175g unsalted butter, softened</span></div><div><span class="Apple-style-span" >150ml milk</span></div><div><span class="Apple-style-span" >3 large eggs</span></div><div><span class="Apple-style-span" >1 teaspoon vanilla extract </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Vanilla Buttercream Frosting:</span></div><div><span class="Apple-style-span" >1 cup unsalted butter, at room temperature</span></div><div><span class="Apple-style-span" >2½ cups powdered sugar</span></div><div><span class="Apple-style-span" >1 tablespoon vanilla extract</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Method:</span></div><div><span class="Apple-style-span" >Preheat the oven to 175C. Line a twelve hole half-cup capacity muffin tray with paper liners.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >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.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >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.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >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. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >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. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Frost the cooled cupcakes using a small spatula. Decorate as desired.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >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.</span></div>Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0tag:blogger.com,1999:blog-2830367298191993390.post-22495691186788376592011-12-17T04:56:00.000-08:002011-12-17T04:59:43.121-08:00Chocolate Caramel Slice<a href="http://2.bp.blogspot.com/-0x1g3c_wqSo/TuySJPxH4zI/AAAAAAAAAK8/btieW7YW8QM/s1600/chocolate%2Bcaramel%2Bslice.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="http://2.bp.blogspot.com/-0x1g3c_wqSo/TuySJPxH4zI/AAAAAAAAAK8/btieW7YW8QM/s320/chocolate%2Bcaramel%2Bslice.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5687081117011141426" /></a><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: medium; "><br /></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: medium; ">Ingredients:</span></div><div><span class="Apple-style-span" > </span></div><div><span class="Apple-style-span" >85g butter, melted </span></div><div><span class="Apple-style-span" >2/3 cup self raising flour </span></div><div><span class="Apple-style-span" >1/2 cup brown sugar </span></div><div><span class="Apple-style-span" >2/3 cup dessicated coconut </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Caramel Layer </span></div><div><span class="Apple-style-span" >400g (1 can) condensed milk </span></div><div><span class="Apple-style-span" >2 gloriously big tablespoons of golden syrup </span></div><div><span class="Apple-style-span" >1 tablespoon of butter </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Chocolate Layer </span></div><div><span class="Apple-style-span" >125g best quality dark chocolate (you can use milk chocolate, but I find it way too sweet)</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >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.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >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.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >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.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >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.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >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.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Recipe adapted from buttersugarflour.com</span></div><div><br /></div>Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0tag:blogger.com,1999:blog-2830367298191993390.post-58027476444884705922011-12-07T04:27:00.000-08:002011-12-07T04:29:42.892-08:00Mango Ice Cream Bombes<a href="http://2.bp.blogspot.com/-KcapU2MTJMU/Tt9cJT0_wvI/AAAAAAAAAKw/RrCh--d0TyM/s1600/mango%2Bice%2Bcream%2Bbombes.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://2.bp.blogspot.com/-KcapU2MTJMU/Tt9cJT0_wvI/AAAAAAAAAKw/RrCh--d0TyM/s320/mango%2Bice%2Bcream%2Bbombes.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5683362569775989490" /></a><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; ">Serves 2</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Ingredients:</span></div><div><span class="Apple-style-span" >1 large ripe mango</span></div><div><span class="Apple-style-span" >180g (1 cup) reduced-fat vanilla ice-cream, softened slightly</span></div><div><span class="Apple-style-span" >180g (1 cup) reduced-fat mango frozen dessert, softened slightly</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Method:</span></div><div><span class="Apple-style-span" >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).</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >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.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >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.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >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.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Remove the ice cream bombes from the freezer 10 minutes before serving to soften slightly.</span></div><div><span class="Apple-style-span" >to soften slightly. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Recipe adapted from taste.com.au</span></div>Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0tag:blogger.com,1999:blog-2830367298191993390.post-76687622843462049582011-12-06T17:37:00.000-08:002011-12-19T16:13:12.929-08:00Watermelon Squares<a href="http://1.bp.blogspot.com/-mHxW95O5m0A/Tt7D_4QphOI/AAAAAAAAAKU/Z9buJg1bOTU/s1600/watermelon%2Bsquares.jpg"><img id="BLOGGER_PHOTO_ID_5683195281989534946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 256px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/-mHxW95O5m0A/Tt7D_4QphOI/AAAAAAAAAKU/Z9buJg1bOTU/s320/watermelon%2Bsquares.jpg" border="0" /></a><br /><br /><br /><div><span class="Apple-style-span" style="font-family:georgia;">Ingredients:</span><br /></div><br /><div><span class="Apple-style-span" style="font-family:georgia;">one large watermelon, halved lengthwise</span> </div><br /><div><span class="Apple-style-span" style="font-family:georgia;">1/2 cup campari (optional)</span><br /><br /></div><br /><div><span style="font-family:georgia;"><span class="Apple-style-span">Method:</span> </span><br /></div><br /><div><span class="Apple-style-span" style="font-family:georgia;">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.</span><span class="Apple-style-span" style="font-family:georgia;"> </span><br /></div><br /><div><span style="font-family:georgia;"><span class="Apple-style-span">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.</span><span class="Apple-style-span"> </span></span></div><br /><div></div><br /><div><span class="Apple-style-span" style="font-family:trebuchet ms;"><span style="font-family:trebuchet ms;"><span style="font-family:georgia;">Place on dessert plates and serve each with 2 tablespoons</span> of Campari, if</span> desired.</span></div>Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0tag:blogger.com,1999:blog-2830367298191993390.post-91907018260907083292011-12-06T16:46:00.000-08:002011-12-19T16:46:22.728-08:00Chocolate Marbled Health Squares<a href="http://3.bp.blogspot.com/--F3FZefr2sA/Tt6-z7NTcbI/AAAAAAAAAKI/aUWpmCQ0JFs/s1600/chocolate%2Bmarbled%2Bsquares.jpg"><img id="BLOGGER_PHOTO_ID_5683189579064242610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 294px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/--F3FZefr2sA/Tt6-z7NTcbI/AAAAAAAAAKI/aUWpmCQ0JFs/s320/chocolate%2Bmarbled%2Bsquares.jpg" border="0" /></a><br /><br /><br /><div><br /></div><span style="font-family:georgia;"><span class="Apple-style-span"><span class="Apple-style-span">Makes 16</span> </span></span><br /><br /><br /><div><span style="font-family:georgia;"><span class="Apple-style-span"><span class="Apple-style-span">Ingredients</span>:</span><br /></span></div><br /><div style="TEXT-ALIGN: justify"><br /><div><span class="Apple-style-span" style="font-family:georgia;">150 gm dark chocolate with 70-75% cocoa solids, broken into small pieces</span></div><br /><div><span class="Apple-style-span" style="font-family:georgia;">150 gm good-quality white chocolate, broken into small pieces</span></div><br /><div><span class="Apple-style-span" style="font-family:georgia;">110 gm pecan nuts </span></div><br /><div><span class="Apple-style-span" style="font-family:georgia;">110 gm ready-to-eat dried apricots</span></div><br /><div><span class="Apple-style-span" style="font-family:georgia;">75 gm raisins </span></div><br /><div><span class="Apple-style-span" style="font-family:georgia;">150 gm porridge oats </span></div><br /><div><span class="Apple-style-span" style="font-family:georgia;">25 gm rice krispies (bubbles)</span></div><br /><div><span class="Apple-style-span" style="font-family:georgia;">25 gm bran flakes, lightly crushed </span></div><br /><div><span class="Apple-style-span" style="font-family:georgia;">1 teaspoon molasses syrup</span></div><br /><div><span class="Apple-style-span" style="font-family:georgia;">150 ml condensed milk</span></div><br /><br /><div><span class="Apple-style-span" style="font-family:georgia;">Method:</span></div><br /><div><span class="Apple-style-span" style="font-family:georgia;">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.</span></div><br /><br /><div><span class="Apple-style-span" style="font-family:georgia;">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.</span><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><br /><br /><div><span class="Apple-style-span" style="font-family:georgia;">Chop the apricots to the same size as the pecans.</span></div><br /><br /><div><span class="Apple-style-span" style="font-family:georgia;">In a large bowl mix together the apricots, pecans and raisins, oats, rice krispies and bran flakes.</span></div><br /><div><span class="Apple-style-span" style="font-family:georgia;"></span></div><br /><br /><div><span class="Apple-style-span" style="font-family:georgia;">In a small saucepan, heat the molasses syrup and condensed milk until they’re warm and thoroughly blended.</span></div><br /><br /><div><span class="Apple-style-span" style="font-family:georgia;">Pour the milk mixture into the bowl, mix it all well with a wooden spoon.</span><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><br /><div><span class="Apple-style-span"><span style="font-family:georgia;"></span></span></div><br /><div><span class="Apple-style-span"><span style="font-family:georgia;">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. <br /><div style="DISPLAY: inline! important">Leave it to get quite cold.</div></span></span><span class="Apple-style-span"><br /></span></div><br /><div><span class="Apple-style-span" style="font-family:georgia;">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.</span><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><br /><br /><div><span class="Apple-style-span" style="font-family:georgia;">When the cereal mixture has cooled, loosen the edges with a palette knife and turn it out, upside down, on to a board.</span><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><br /><div><span class="Apple-style-span" style="font-family:georgia;"></span></div><br /><div><span class="Apple-style-span" style="font-family:georgia;">Using a tablespoon, put spoonfuls of the dark chocolate all over the top of the cereal cake, leaving space in between.</span><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><br /><div><span class="Apple-style-span" style="font-family:georgia;">Then do the same with the white chocolate, but this time fill up the gaps.</span><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><br /><br /><div><span class="Apple-style-span" style="font-family:georgia;">Take a small palette knife and, using a zigzag motion, swirl the two chocolates together to give a marbled effect.</span><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><br /><div><span class="Apple-style-span" style="font-family:georgia;"></span></div><br /><div><span class="Apple-style-span" style="font-family:georgia;">Lift the board and gently tap it down on to the work surface to create a smooth finish.</span><span class="Apple-style-span" style="font-family:georgia;"><br /></span></div><br /><div><span class="Apple-style-span"><span style="font-family:georgia;"><span class="Apple-style-span">Chill in the fridge for about 1 hour. </span><br /><div style="DISPLAY: inline! important"><span class="Apple-style-span"><span class="Apple-style-span">Use a sharp knife to cut it into 16 bars</span></span><span style="COLOR: rgb(0,0,255)">. </span></div></span></span></div></div>Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0tag:blogger.com,1999:blog-2830367298191993390.post-12413613398110141002011-12-06T03:05:00.000-08:002011-12-06T16:39:07.661-08:00Moist Devil's Food Cake<a href="http://3.bp.blogspot.com/-87Khnen24gA/Tt36NJZDkKI/AAAAAAAAAJ8/0WEcB17YaVE/s1600/Chocolate%2Bcake%2Bslice.jpg"><span class="Apple-tab-span" style="white-space:pre"> </span><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5682973408577687714" border="0" alt="" src="http://3.bp.blogspot.com/-87Khnen24gA/Tt36NJZDkKI/AAAAAAAAAJ8/0WEcB17YaVE/s320/Chocolate%2Bcake%2Bslice.jpg" /></a><div><span style="font-family:trebuchet ms;">Ingredients:</span></div><div><span style="font-family:trebuchet ms;">1 1/2 cups unsalted butter (pans)<br />3/4 cup dutch process cocoa (powder plus more for pans)<br />1/2 cup boiling water<br />2 1/4 cups sugar<br />1 tbsp pure vanilla extract<br />4 large eggs (lightly beaten)<br />3 cups cake flour (sifted, self raising)<br />1 tsp baking soda<br />1/2 tsp salt<br />1 cup milk</span></div><br /><div><span style="font-family:trebuchet ms;">Mrs Milman's Chocolate Frosting:</span></div><div><span style="font-family:trebuchet ms;">24 ounces Nestle semisweet chocolate morsels<br />4 cups whipping cream<br />1 teaspoon light corn syrup</span></div><br /><div><span style="font-family:trebuchet ms;">Method:</span></div><div><span style="font-family:trebuchet ms;">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.</span></div><div><span style="font-family:trebuchet ms;"><br /></span></div><div><span style="font-family:trebuchet ms;">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.</span></div><div></div><br /><div><span style="font-family:trebuchet ms;">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.</span></div><div></div><br /><div><span style="font-family:trebuchet ms;">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.</span></div><div></div><br /><div><span style="font-family:trebuchet ms;">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.</span></div><div><span style="font-family:trebuchet ms;"><br />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.</span><br /></div><br /><div><span style="font-family:trebuchet ms;">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.</span></div>Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0tag:blogger.com,1999:blog-2830367298191993390.post-30217606705199874902011-11-23T15:43:00.000-08:002011-12-06T16:40:51.573-08:00Colored Party Meringues<a href="http://3.bp.blogspot.com/-BmqBkYcN8QA/Ts2N8vTV1XI/AAAAAAAAAJw/-zU1LjHHYDY/s1600/colored%2Bparty%2Bmeringues.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5678350779813320050" border="0" alt="" src="http://3.bp.blogspot.com/-BmqBkYcN8QA/Ts2N8vTV1XI/AAAAAAAAAJw/-zU1LjHHYDY/s320/colored%2Bparty%2Bmeringues.jpg" /></a><br /><div><span style="font-family:trebuchet ms;">Makes approx 30</span></div><br /><div><span style="font-family:trebuchet ms;">Ingredients:</span></div><div><span style="font-family:trebuchet ms;">3 egg whites</span></div><div><span style="font-family:trebuchet ms;">3/4 cups superfine sugar</span></div><div><span style="font-family:trebuchet ms;">1/2 tsp cream of tartar or dash of salt</span></div><div><span style="font-family:trebuchet ms;">1/2 tsp lemon juice</span></div><div><span style="font-family:trebuchet ms;">food coloring - red, orange, yellow</span></div><br /><div><span style="font-family:trebuchet ms;">Method:</span></div><div><span style="font-family:trebuchet ms;">Preheat oven to 225°F.</span></div><br /><div><span style="font-family:trebuchet ms;">With a hand mixer or whisk, whisk the egg whites and cream of tartar (or salt) until soft peaks form.</span></div><div><span style="font-family:trebuchet ms;"><br /></span></div><div><span style="font-family:trebuchet ms;">Gradually add in sugar, making sure it is fully dissolved. Continue to whip until stiff peaks form.</span></div><br /><div><span style="font-family:trebuchet ms;">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.</span></div><br /><div><span style="font-family:trebuchet ms;">Divide the meringue into 3 bowls and color each one with a couple of drops of<br />food coloring. Fold the color in using a spatula.</span></div><br /><div><span style="font-family:trebuchet ms;">Spoon the meringue into a piping bag and squeeze to make swirls onto 2 cookie<br />sheets lined with baking paper. Make each one about 1 inch across.</span></div><br /><div><span style="font-family:trebuchet ms;">Place the meringues into the oven and reduce the temperature to 195°F. When<br />you place the meringues in the oven, the initial slightly higher temperature<br />sets their outsides. The lower temperature then dries the meringues rather than<br />bakes them. Leave the oven on for 1 1/2 hours or until the meringues are crisp<br />and sound hollow when tapped on the base. Turn the oven off and allow the<br />meringues to cool in the oven - this will take 3-4 hours. </span></div><br /><div><span style="font-family:trebuchet ms;">The meringues will have a crisp, light texture.</span></div><br /><div><span style="font-family:trebuchet ms;">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.</span></div><br /><div><span style="font-family:trebuchet ms;">The meringues can be stored in an airtight container for up to 3 weeks. </span></div>Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0tag:blogger.com,1999:blog-2830367298191993390.post-70981685764603550752011-11-17T04:16:00.000-08:002011-12-06T16:42:35.970-08:00Fluffy Lemon Dessert<a href="http://1.bp.blogspot.com/-5_VxF1np1qk/TsT75q-gRuI/AAAAAAAAAJk/_8duuC9ahds/s1600/fluffy%2Blemon%2Bdessert.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 144px; DISPLAY: block; HEIGHT: 144px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5675938398601234146" border="0" alt="" src="http://1.bp.blogspot.com/-5_VxF1np1qk/TsT75q-gRuI/AAAAAAAAAJk/_8duuC9ahds/s400/fluffy%2Blemon%2Bdessert.jpg" /></a><br /><br /><div><span style="font-family:trebuchet ms;">Makes 10 Servings</span></div><br /><div><span style="font-family:trebuchet ms;">Ingredients:<br />1 (12 ounce) can evaporated milk</span></div><div><span style="font-family:trebuchet ms;">1 (3 ounce) package lemon gelatin</span></div><div><span style="font-family:trebuchet ms;">1 cup granulated (white) sugar</span></div><div><span style="font-family:trebuchet ms;">1 3/4 cups boiling water</span></div><div><span style="font-family:trebuchet ms;">1/4 cup lemon juice</span></div><div><span style="font-family:trebuchet ms;">3/4 cup whipped topping</span></div><div><span style="font-family:trebuchet ms;">1 medium lemon, sliced</span></div><div><span style="font-family:trebuchet ms;">10 sprigs mint</span></div><div><br /><span style="font-family:trebuchet ms;">Method:</span></div><div><span style="font-family:trebuchet ms;">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.</span></div><div><br /><span style="font-family:trebuchet ms;">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.</span></div><div><br /><span style="font-family:trebuchet ms;">Beat gelatin until tiny bubbles form. Beat chilled milk until soft peaks form; fold into gelatin. </span></div><br /><span class="Apple-style-span" style="font-family: 'trebuchet ms'; ">Pour into serving dishes. Refrigerate for at least 3 hours or overnight.</span><br /><br /><div><span style="font-family:trebuchet ms;">Garnish with whipped topping, lemon and mint.</span></div>Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0tag:blogger.com,1999:blog-2830367298191993390.post-73849875979353006202011-11-16T16:39:00.000-08:002011-12-06T16:43:36.664-08:00Candied Orange Slices Dipped In Chocolate<a href="http://1.bp.blogspot.com/-yaVRLjvWFn0/TsRa16e_neI/AAAAAAAAAJY/lJwAUVYUSBw/s1600/orange_glace_thumb.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 145px; DISPLAY: block; HEIGHT: 145px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5675761312672488930" border="0" alt="" src="http://1.bp.blogspot.com/-yaVRLjvWFn0/TsRa16e_neI/AAAAAAAAAJY/lJwAUVYUSBw/s400/orange_glace_thumb.jpg" /></a><span style="font-family:trebuchet ms;">Ingredients:</span><br /><span style="font-family:trebuchet ms;">4 oranges</span><br /><span style="font-family:trebuchet ms;">2 cups water</span><br /><span style="font-family:trebuchet ms;">3 1/2 cups granulated sugar</span><br /><div><span style="font-family:trebuchet ms;">2 cups granulated sugar, for coating</span></div><div><span style="font-family:trebuchet ms;">2</span><span style="font-family:trebuchet ms;">00g semi sweet chocolate</span></div><br /><div><span style="font-family:trebuchet ms;">Method:</span></div><div><span style="font-family:trebuchet ms;">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.</span></div><br /><div><span style="font-family:trebuchet ms;">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.</span></div><br /><div><span style="font-family:trebuchet ms;">Add the orange slices, separating them, and simmer them gently for 1 hour uncovered; occasionally dunk any floating slices.</span></div><br /><div><span style="font-family:trebuchet ms;">When cooking the orange slices do NOT stir.</span></div><br /><div><span style="font-family:trebuchet ms;">Remove from heat and cool to room temperature.</span></div><br /><div><span style="font-family:trebuchet ms;">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.</span></div><br /><div><span style="font-family:trebuchet ms;">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.</span></div><br /><div><span style="font-family:trebuchet ms;">Melt the chocolate in a double boiler or in the microwave.</span></div><br /><div><span style="font-family:trebuchet ms;">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.</span></div><br /><div><span style="font-family:trebuchet ms;">Place the orange slices on a sheet of wax paper to set.</span></div>Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0tag:blogger.com,1999:blog-2830367298191993390.post-38237066184504525752011-11-15T17:00:00.000-08:002011-11-15T17:05:15.330-08:00Poppy Seed Cookies<a href="http://3.bp.blogspot.com/-a3pMslIro7g/TsML7r8PjWI/AAAAAAAAAJA/mCS3PaU3zoY/s1600/Poppy%2BSeed%2BCookies.gif"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 289px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5675393075452546402" border="0" alt="" src="http://3.bp.blogspot.com/-a3pMslIro7g/TsML7r8PjWI/AAAAAAAAAJA/mCS3PaU3zoY/s320/Poppy%2BSeed%2BCookies.gif" /></a> <br /><div><span style="font-family:trebuchet ms;"></span></div><br /><div><span style="font-family:trebuchet ms;">Yields approx 36 cookies</span><br /></div><br /><div><span style="font-family:trebuchet ms;"><br />Ingredients:</span><br /></div><br /><div><span style="font-family:trebuchet ms;">1 1/4 cups sugar</span><br /></div><br /><div><span style="font-family:trebuchet ms;">1 cup margarine, softened</span><br /></div><br /><div><span style="font-family:trebuchet ms;">2 large eggs</span><br /></div><br /><div><span style="font-family:trebuchet ms;">1/4 cup orange juice</span><br /></div><br /><div><span style="font-family:trebuchet ms;">2 tablespoons poppy seeds</span><br /></div><br /><div><span style="font-family:trebuchet ms;">1 tablespoon grated orange rind</span><br /></div><br /><div><span style="font-family:trebuchet ms;">1 teaspoon vanilla extract</span><br /></div><br /><div><span style="font-family:trebuchet ms;">3 cups all purpose flour</span><br /></div><br /><div><span style="font-family:trebuchet ms;">1/4 teaspoon baking powder</span><br /></div><br /><div><span style="font-family:trebuchet ms;">1/2 teaspoon baking soda</span><br /></div><br /><div><span style="font-family:trebuchet ms;">1/2 teaspoon salt</span><br /></div><br /><div><br /><span style="font-family:trebuchet ms;">Method:</span><br /></div><br /><div><span style="font-family:trebuchet ms;">Pre heat oven to 375°F.</span><br /></div><br /><div><span style="font-family:trebuchet ms;">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. </span></div><br /><div></div><br /><div><span style="font-family:trebuchet ms;">Combine flour, baking powder, baking soda and salt in medium bowl. Add gradually to margarine mixture, beating at low speed until well blended.</span><br /></div><br /><div><span style="font-family:trebuchet ms;"><br />Divide into 4 equal parts. Shape each into a disk. Wrap with plastic wrap. Refrigerate 2 hours or until firm.</span><span style="font-family:trebuchet ms;"><br /></div></span><br /><div><br />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.</div><span style="font-family:trebuchet ms;"><br /><div><br />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.</span></div>Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0tag:blogger.com,1999:blog-2830367298191993390.post-39356923750898342192011-11-15T00:26:00.000-08:002011-12-06T16:44:24.628-08:00Strawberry Trifle<a href="http://4.bp.blogspot.com/-FW8qgU2uKkI/TsIj4twhenI/AAAAAAAAAI0/FvHEh8VwK4o/s1600/strawberry%2Btrifle.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 291px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5675137937703008882" border="0" alt="" src="http://4.bp.blogspot.com/-FW8qgU2uKkI/TsIj4twhenI/AAAAAAAAAI0/FvHEh8VwK4o/s320/strawberry%2Btrifle.jpg" /></a><span style="font-family:trebuchet ms;">Serves 6</span><br /><br /><div><span style="font-family:trebuchet ms;">Ingredients:</span></div><div><span style="font-family:trebuchet ms;">350g madeira cake</span></div><div><span style="font-family:trebuchet ms;">strawberry jam</span></div><div><span style="font-family:trebuchet ms;">strawberry or raspberry liqueur, or crème de cassis</span><br /><span style="font-family:trebuchet ms;">400g strawberries , sliced or halved</span><br /><span style="font-family:trebuchet ms;">1 tbsp golden caster sugar</span></div><div><span style="font-family:trebuchet ms;">500g pot of good quality vanilla custard</span></div><div><span style="font-family:trebuchet ms;">284ml pot double cream , lightly whipped</span><br /></div><br /><div><span style="font-family:trebuchet ms;">Method:</span></div><div><span style="font-family:trebuchet ms;">Slice the cake and sandwich the slices together with jam. Cut into cubes. Sprinkle the sugar over the strawberries in a bowl. </span><br /></div><br /><div><span style="font-family:trebuchet ms;">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.</span></div><br /><div><span class="Apple-style-span" >Recipe adapted from Olive Magazine UK</span></div>Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0tag:blogger.com,1999:blog-2830367298191993390.post-2306348992806127942011-11-09T16:07:00.000-08:002011-11-15T01:10:39.815-08:00Vanilla Slice<a href="http://1.bp.blogspot.com/-RP5CulWxaGQ/TrsWiuhNyII/AAAAAAAAAIo/bKnb7KPIVcE/s1600/Vanilla-Slice.jpg"><span style="font-family:trebuchet ms;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 213px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5673152941461981314" border="0" alt="" src="http://1.bp.blogspot.com/-RP5CulWxaGQ/TrsWiuhNyII/AAAAAAAAAIo/bKnb7KPIVcE/s320/Vanilla-Slice.jpg" /></span></a><span style="font-family:trebuchet ms;">Ingredients:<br />2 sheets puff pastry</span><br /><span style="font-family:trebuchet ms;">1 cup caster sugar</span><br /><span style="font-family:trebuchet ms;">3/4 cup cornflour</span><br /><span style="font-family:trebuchet ms;">1/2 cup custard powder</span><br /><span style="font-family:trebuchet ms;">1L milk</span><br /><span style="font-family:trebuchet ms;">60 grams butter</span><br /><span style="font-family:trebuchet ms;">2 egg yolks (lightly beaten)</span><br /><span style="font-family:trebuchet ms;">2 tsps vanilla essence</span><br /><span style="font-family:trebuchet ms;">2 cups icing sugar</span><br /><span style="font-family:trebuchet ms;">1 tsp butter (soft)</span><br /><span style="font-family:trebuchet ms;">2 tbsps passion fruit (pulp strained)</span><br /><span style="font-family:trebuchet ms;">2 tsps water (approximately)<br /></span><br /><span style="font-family:trebuchet ms;">Method:</span><br /><span style="font-family:trebuchet ms;">Line 23cm square slab pan with foil, bring foil up to overlap sides of pan.</span><br /><br /><span style="font-family:trebuchet ms;">Place pastry sheets on lightly greased oven trays and bake in hot oven about 6 minutes or until lightly browned, cool.</span><br /><br /><span style="font-family:trebuchet ms;">Gently flatten pastry with hand, fit one pastry sheet into prepared pan.<br />Combine sugar, cornflour and custard powder in pan, gradually stir in milk, stir until smooth.</span><br /><br /><span style="font-family:trebuchet ms;">Add butter, stir over heat until mixture boils and thickens.</span><br /><br /><span style="font-family:trebuchet ms;">Simmer for 3 minutes or until very thick and smooth.</span><br /><br /><span style="font-family:trebuchet ms;">Remove from heat and add essence and butter.</span><br /><br /><span style="font-family:trebuchet ms;">Pour hot custard over pastry in pan and cover with remaining sheet, press down slightly.</span><br /><br /><span style="font-family:trebuchet ms;">To make icing sift icing sugar into bowl stir in butter, passionfruit juice and enough water to make a stiff paste.</span><br /><br /><span style="font-family:trebuchet ms;">Spread icing over slice, allow to set. Cut into squares.</span>Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com1tag:blogger.com,1999:blog-2830367298191993390.post-86198431298602497132011-07-24T18:10:00.000-07:002011-07-24T18:16:32.288-07:00Coffee Ice Cream Tiramisu<a href="http://3.bp.blogspot.com/-A2P_26dGqrg/TizD3QCLvFI/AAAAAAAAAIg/xrRDowqcfAw/s1600/Coffee%2B%2BIce%2BCream%2BTiramisu.jpg"><img id="BLOGGER_PHOTO_ID_5633092587897994322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 140px; CURSOR: hand; HEIGHT: 166px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-A2P_26dGqrg/TizD3QCLvFI/AAAAAAAAAIg/xrRDowqcfAw/s320/Coffee%2B%2BIce%2BCream%2BTiramisu.jpg" border="0" /></a><strong><span style="font-family:trebuchet ms;">Ingredients:<span class=""></span><br /></span></strong><span style="font-family:trebuchet ms;"><strong>3 oz bittersweet chocolate<br />18 soft ladyfinger halves<br />1/4 cup brewed coffee<br />1/4 cup coffee liqueur<br />1 pint coffee ice cream<br />1 1/2 cups whipped topping<br />1 pint dulce de leche ice cream<br />chocolate curls, to garnish<br /><br />Line an 8-in. square pan with nonstick foil, leaving a 2-in. overhang on two sides.<br /><br />Grate 3 oz bittersweet chocolate (1 cup).<br /><br />Arrange 18 soft ladyfinger halves on the bottom of pan, slightly overlapping.<br /><br />Mix 1/4 cup each brewed coffee and coffee liqueur in small bowl; brush the ladyfingers with half.<br /><br />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।</strong> </span><br /><strong><span style="font-family:Trebuchet MS;"></span></strong><br /><strong><span style="font-family:trebuchet ms;">Place in freezer 30 minutes। Repeat layers using 1 pint dulce de leche ice cream. Cover with foil; freeze 3 hours until firm. </span></strong><strong><span style="font-family:trebuchet ms;"><br /><br />A half-hour before serving, place in refrigerator to soften slightly. Peel off foil; place on serving plate.<br /><br />Garnish with chocolate curls and cut in squares or freeze until serving. </span></strong>Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0tag:blogger.com,1999:blog-2830367298191993390.post-34808447704651419832011-06-27T19:05:00.000-07:002011-06-27T19:09:32.966-07:00Peach Upside-Down Cake<a href="http://3.bp.blogspot.com/-_y2Bz9UKwjw/Tgk3yNgfpJI/AAAAAAAAAIY/Rw5g0mnS-Es/s1600/peach%2Bupside%2Bdown%2Bcake.jpg"><img id="BLOGGER_PHOTO_ID_5623086945507714194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/-_y2Bz9UKwjw/Tgk3yNgfpJI/AAAAAAAAAIY/Rw5g0mnS-Es/s320/peach%2Bupside%2Bdown%2Bcake.jpg" border="0" /></a><strong><span style="font-family:trebuchet ms;">Ingredients:<br />3 cups thinly sliced peeled peaches (about 1 1/2 pounds)<br />or 2 cans peach slices in syrup<br />1 tablespoon sugar<br />1 teaspoon cornstarch<br />1 teaspoon lemon juice<br />Cooking spray<br />2/3 cup sugar<br />1/4 cup butter, softened<br />2 teaspoons grated lemon rind<br />1 teaspoon vanilla extract<br />1 large egg<br />1 1/4 cups all-purpose flour<br />1 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/8 teaspoon salt<br />3/4 cup low-fat buttermilk<br />2 1/4 cups vanilla fat-free frozen yogurt<br />6 tablespoons fat-free caramel sundae syrup, warmed<br /><br />Preheat oven to 350°.<br /><br />Combine the first 4 ingredients in a bowl. Spoon into a 9-inch round cake pan coated with cooking spray.<br /><br />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).<br /><br />Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.<br /><br />Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition.<br /><br />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. </span></strong>Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0tag:blogger.com,1999:blog-2830367298191993390.post-38913489164757321772011-06-27T07:26:00.000-07:002011-06-27T07:31:18.057-07:00Mochaccino Layer Cupcakes<a href="http://4.bp.blogspot.com/--5tksYLjGfU/TgiUBL0RTuI/AAAAAAAAAIQ/jTkpHuxCRcw/s1600/mochaccino-layer-cupcakes_large.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 234px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5622906882844872418" border="0" alt="" src="http://4.bp.blogspot.com/--5tksYLjGfU/TgiUBL0RTuI/AAAAAAAAAIQ/jTkpHuxCRcw/s320/mochaccino-layer-cupcakes_large.jpg" /></a> <br /><div><strong><span style="font-family:trebuchet ms;"></span></strong></div><br /><div><strong><span style="font-family:trebuchet ms;">Makes 12 </span></strong></div><strong><span style="font-family:Trebuchet MS;"></span></strong><br /><div><br /><strong><span style="font-family:trebuchet ms;">Ingredients:<br />1 cup (250 mL) sugar<br />2/3 cup (160 mL) cocoa powder<br />1-1/4 cups (310 mL) whipping cream<br />1/4 cup (60 mL) brewed coffee or water<br />1 egg<br />1-1/3 cups (330 mL) all-purpose flour<br />1/2 tsp (2 mL) baking powder<br />1/2 tsp (2 mL) baking soda<br />1/4 tsp (1 mL) salt<br />Mocha Frosting:<br />2/3 cup (160 mL) Semisweet chocolate chips<br />2 tbsp (30 mL) brewed coffee or 1 tbsp (15 mL) vanilla extract<br />Pinch ground cinnamon<br />1-1/4 cups (310 mL) Real whipping cream, divided<br />Cinnamon hearts (optional)<br /><br />Preheat oven to 350 °F (180 °C). Line a 12-cup muffin pan with large-size paper liners.<br /><br />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.<br /><br />Spoon into prepared muffin cups. Bake for about 25 minutes or until tops spring back when lightly touched. Let cool completely.<br /><br />Mocha Frosting:<br />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.<br /><br />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.<br /><br />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). </span></strong></div><br /><div><strong><span style="font-family:trebuchet ms;"><br />Recipe adapted from dairygoodness ca</span></strong></div>Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0tag:blogger.com,1999:blog-2830367298191993390.post-9978209523287081682011-06-27T02:56:00.000-07:002011-06-27T03:00:11.004-07:00Jelly Fruit Trifle<a href="http://4.bp.blogspot.com/-dySK2gc9R_Y/TghUk6mS0cI/AAAAAAAAAII/D3uFNjRsA68/s1600/jelly%2Bfruit%2Btrifle.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5622837127953961410" border="0" alt="" src="http://4.bp.blogspot.com/-dySK2gc9R_Y/TghUk6mS0cI/AAAAAAAAAII/D3uFNjRsA68/s320/jelly%2Bfruit%2Btrifle.jpg" /></a> <br /><div><strong><span style="font-family:trebuchet ms;"></span></strong></div><br /><div><strong><span style="font-family:trebuchet ms;">Serves 8<br /><br />Ingredients:<br />½ cup two fruits, tinned fruit<br />60g butter cake (ready made), cut into 1cm cubes<br />30g strawberry jelly crystals<br />1 cup (250ml) water<br />30g lime jelly crystals<br />½ cup (125ml) pouring custard<br />shaved chocolate, to garnish<br /><br />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).<br /><br />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.<br /><br />After the strawberry jelly has set repeat the above process with green jelly and chill for another 30 minutes.<br /><br />Finally pour custard over cooled jelly for a layered effect and garnish with shaved chocolate.<br /><br />Recipe adapted from sah.org.au</span></strong></div>Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0tag:blogger.com,1999:blog-2830367298191993390.post-70384343510058570882011-06-27T02:25:00.000-07:002011-06-27T02:28:41.498-07:00Mint Chocolate Brownies<a href="http://1.bp.blogspot.com/-YxjWzeVtLIk/TghNN60zZfI/AAAAAAAAAIA/kVBA5Hi_lYQ/s1600/mint%2Bbrownies.bmp"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 275px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5622829036296431090" border="0" alt="" src="http://1.bp.blogspot.com/-YxjWzeVtLIk/TghNN60zZfI/AAAAAAAAAIA/kVBA5Hi_lYQ/s320/mint%2Bbrownies.bmp" /></a> <br /><div></div><br /><div><strong><span style="font-family:trebuchet ms;">Ingredients:</span></strong><br /></div><br /><div><strong><span style="font-family:trebuchet ms;">1 cup butter, cubed<br />4 squares (1 ounce each) bittersweet chocolate, chopped<br />4 eggs<br />2 cups sugar<br />2 teaspoons vanilla extract<br />1 1/2 cup all-purpose flour<br />1 cup double dark chocolate chips or semisweet chocolate chips<br />1/2 cup chopped walnuts<br />Filling:<br />4 squares (1 ounce each) white baking chocolate, chopped<br />1/4 cup refrigerated Irish creme nondairy creamer<br />1 cup heavy whipping cream<br />15 mint chocolate candies, chopped<br />Icing:<br />12 squares (1 ounce each) bittersweet chocolate, chopped<br />1 cup heavy whipping cream<br />2 tablespoons butter<br />mint chocolate candies, halved, optional garnish<br /><br />Make the brownies: In a saucepan over low heat, melt butter and bittersweet chocolate; cool slightly.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />Cover and refrigerate for 1 hour or until icing is set. Cut into bars. Garnish with additional candies if desired. Store in the refrigerator. </span></strong></div>Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0tag:blogger.com,1999:blog-2830367298191993390.post-25836244183474000002011-06-27T00:55:00.000-07:002011-06-27T01:02:21.917-07:00Maple Mousse<a href="http://2.bp.blogspot.com/-fyd6oYcztOI/Tgg4zJK77KI/AAAAAAAAAH4/zMlB7xwS9QU/s1600/maple%2Bmousse.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 259px; DISPLAY: block; HEIGHT: 194px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5622806586058337442" border="0" alt="" src="http://2.bp.blogspot.com/-fyd6oYcztOI/Tgg4zJK77KI/AAAAAAAAAH4/zMlB7xwS9QU/s320/maple%2Bmousse.jpg" /></a><br /><br /><div><strong><span style="font-family:trebuchet ms;">Serves 6<br /><br />Ingredients:<br />9g(4 sheets)gelatine<br />4 eggs, seperated<br />250ml maple syrup<br />5ml cream of tartar<br />500ml whipped cream<br />60ml cold water<br /><br />Soften gelatine in cold water.<br /><br />Beat egg yolks until frothy. Add maple syrup to the egg yolks. Mix well.Add gelatine.<br /><br />Pour into saucepan. Let cook over very low heat, stirring constantly , for about 10 minutes until it becomes quite thick. Allow to cool.<br /><br />Beat egg whites with cream of tartar and beat until stiff peaks form. Fold the egg yolks mixture and the egg whites together.<br /><br />Add the whipped cream and fold delicately. Pour into dessert cups. Place in refrigerator until chilled. Serve. </div></span></strong>Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0tag:blogger.com,1999:blog-2830367298191993390.post-15963799498443843522011-06-27T00:43:00.000-07:002011-06-27T00:47:43.356-07:00Fresh Fruit Mini Pizza<a href="http://1.bp.blogspot.com/-QM6oM7ImOCw/Tgg1fTL9iYI/AAAAAAAAAHw/EXq2vWQwdOU/s1600/fruit%2Bpizza.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 255px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5622802946614724994" border="0" alt="" src="http://1.bp.blogspot.com/-QM6oM7ImOCw/Tgg1fTL9iYI/AAAAAAAAAHw/EXq2vWQwdOU/s320/fruit%2Bpizza.jpg" /></a> <br /><div></div><br /><div><strong><span style="font-family:trebuchet ms;">Ingredients:<br />dinner rolls, thawed to room temperature<br />8 ounces strawberry cream cheese spread<br />1 cup cool whip 1 cup cool whip<br />fresh fruit as desired<br /><br />1.Spray counter lightly with non-stick cooking spray.<br /><br />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.<br /><br />Bake at 350 for 10-15 minutes or until nicely browned. Remove from oven and cool completely.<br /><br />Combine cream cheese and cool whip until smooth. Spread each crust with 1-2 tablespoons cream cheese mixture. Top with your favorite fresh fruits.</span></strong></div>Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0tag:blogger.com,1999:blog-2830367298191993390.post-40676841411952857602011-06-27T00:28:00.000-07:002011-06-27T00:37:52.536-07:00Chocolate Drizzled Cherry Bars<a href="http://4.bp.blogspot.com/-4uxewPdTpZw/Tggx42leDgI/AAAAAAAAAHo/3FUDA_kJtb8/s1600/Chocolate%2BCherry%2BBars.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 295px; DISPLAY: block; HEIGHT: 208px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5622798987567173122" border="0" alt="" src="http://4.bp.blogspot.com/-4uxewPdTpZw/Tggx42leDgI/AAAAAAAAAHo/3FUDA_kJtb8/s320/Chocolate%2BCherry%2BBars.jpg" /></a> <br /><div><strong><span style="font-family:trebuchet ms;"></span></strong></div><br /><div><strong><span style="font-family:trebuchet ms;">Yields 3 dozen<br /><br />Ingredients:<br />2 cups all-purpose flour<br />2 cups quick-cooking oats<br />1-1/2 cups sugar<br />1-1/4 cups butter, softened<br />1 can (21 ounces) cherry pie filling<br />1 teaspoon almond extract<br />1/4 cup semisweet chocolate chips<br />3/4 teaspoon shortening<br /><br />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.<br /><br />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.<br /><br />In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over warm bars. Cool completely on a wire rack. </span></strong></div>Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0tag:blogger.com,1999:blog-2830367298191993390.post-40206864961399184572011-06-27T00:18:00.000-07:002011-06-27T00:22:04.663-07:00Cinnamon Fudge<a href="http://3.bp.blogspot.com/-9GRVgAqwUec/TggvidJ_unI/AAAAAAAAAHg/Bg6tLrKckbg/s1600/cinnamon%2Bfudge.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 289px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5622796403760675442" border="0" alt="" src="http://3.bp.blogspot.com/-9GRVgAqwUec/TggvidJ_unI/AAAAAAAAAHg/Bg6tLrKckbg/s320/cinnamon%2Bfudge.jpg" /></a> <br /><div><br /><div><strong><span style="font-family:trebuchet ms;"></span></strong></div><br /><div><strong><span style="font-family:trebuchet ms;">Ingredients:<br />3 cups granulated sugar<br />3/4 cup butter<br />2/3 cup evaporated milk<br />10 ounces cinnamon chips<br />7 ounces marshmallow creme<br />2 teaspoons vanilla<br /><br />Line a 9X13" pan with foil then coat with cooking spray.<br /><br />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.<br /><br />Remove from heat and stir in the cinnamon chips until melted. Add marshmallow creme and vanilla then beat until blended.<br /><br />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. </span></strong></div></div>Kikkihttp://www.blogger.com/profile/06464125720195563188noreply@blogger.com0