Colored Party Meringues

Makes approx 30

Ingredients:

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

Method:

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.

Fluffy Lemon Dessert

Makes 10 Servings

Ingredients:
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

Method:

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.

Candied Orange Slices Dipped In Chocolate

Ingredients:
4 oranges
2 cups water
3 1/2 cups granulated sugar

2 cups granulated sugar, for coating

200g semi sweet chocolate

Method:

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.

Poppy Seed Cookies

Yields approx 36 cookies

Ingredients:

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

Method:

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

Ingredients:

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

Method:

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

Vanilla Slice

Ingredients:
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)

Method:
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.

Coffee Ice Cream Tiramisu

Ingredients:
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.

Peach Upside-Down Cake

Ingredients:
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

Ingredients:
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

Ingredients:
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 sah.org.au

Mint Chocolate Brownies

Ingredients:

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
Filling:
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
Icing:
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

Ingredients:
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

Ingredients:
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

Ingredients:
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

Ingredients:
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.

White Chocolate Zebra Roll

Ingredients:
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

Ingredients:

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

Ingredients:
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

Ingredients:
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

Ingredients:
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.