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Brandy Sauce Ingredients: One quarter of a cup of butter
3 tablespoons plain flour
Two thirds of a cup of packed brown sugar
1 cup cold cream
One quarter of a cup of brandy
One quarter of a teaspoon pf vanilla extract
Procedure: 1. Melt butter in a small saucepan set over medium heat.
2. In a medium-sized bowl, stir flour with sugar.
3. Then whisk this into the melted butter until mixture is moistened.
4. Stir in cream and mix until smooth.
5. Cook, whisking frequently, until thickened and smooth, about 5 minutes.
6. Stir in brandy and vanilla. Remove from heat.
HINT:
You can substitute milk for cream if you don't like it so rich. It can be kept in the fridge in a sealed container for up to a week and re-heated when needed. Thanks to Marie in Sweden for this one! (Easy Lemon) Cheesecake Ingredients: Base:
250 grams crushed plain biscuits
180 grams melted butter
Filling:
500 grams cream cheese (Philedelphia)
1 can (400 grams) condensed milk
4 tblspns lemon juice Procedure: 1. Base - mix ingredients together well and press into the base of a spring form tin.
2. Filling - beat cream cheese till soft add lemon juice and condensed milk.
3. Blend till smooth and pour over crumb crust.
4. Set in fridge overnight.
5. Remove sides of spring form tin and serve decorated with extra cream.
HINT:
If this doesn't firm well for you, you can add 1 tsp gelatine in 1 tsp hot water before pouring in dish. This ensures it will set. Thanks to Faye in Sweden for this one! Mocha Fudge Pudding Ingredients: Pudding mixture:
1 cup self raising flour
2 tspns cocoa
One quarter of a cup of butter
Half a cup of caster sugar (can use normal white sugar)
1 egg
Half a cup of milk
Sauce:
Half a cup of brown sugar
1 tspn cocoa
1 and a quarter cups boiling water with 2-3 tspns of instant coffee in it Procedure: Pudding:
1. Sift flour and cocoa together.
2. In another bowl, cream butter and sugar. Add egg.
3. Add flour mixture and milk alternately to creamed butter and sugar mixture.
4. Pour into small (20cm is ok) pie dish (pyrex dishes work well). Leave to stand and start on sauce.
Sauce:
1. Combine brown sugar and cocoa. Sprinkle over pudding mixture.
2. Pour the coffee/water mix all over pudding.
Bake at 190 degrees celsius for 45 minutes or until pudding springs back when touched (like a cake).
Serve with whipped cream. Thanks to Shirley in Melbourne, Australia for this one! Pavlova Ingredients:
6 large egg whites
1 cup superfine granulated sugar
1 and a half teaspoons cornstarch (cornflour)
1 teaspoon distilled white vinegar
Half a teaspoon of vanilla
One quarter of a cup boiling water
1 cup heavy cream
Half a banana
2 cups assorted seasonal fruit such as raspberries, sliced strawberries, kiwifruit, passionfruit (canned pulp works well) Procedure: 1. Preheat oven to 350 F (180 celsius).
2. In a large bowl with an electric mixer beat together whites on low speed until just thickened, then on high speed 3 to 4 minutes until mixture forms stiff, glossy peaks.
3. Add boiling water, then cornstarch, vinegar and vanilla. Add sugar gradually and beat for another minute on medium.
4. Spoon meringue mixture onto a 12-inch round oven-safe plate and spread into a 9- to 10-inch circle.
5. Bake Pavlova in middle of oven 10 minutes.
6. Reduce temperature to 200 F and bake Pavlova 40 minutes more.
7. Turn off oven and leave the Pavlova stand in oven until it has completely cooled.
HINTS:
Do not open the oven door during the cooking or cooling time, as it will cause the meringue to collapse.
Pavlova should be hard on outer surface and soft inside.
TOPPING:
1. In a bowl with cleaned beaters beat cream until it holds soft peaks.
2. Thinly slice the banana and mix in with the cream.
3. Spread cream over Pavlova.
4. Mound fruit on top of whipped cream.
Makes 6 to 8 generous servings. Thanks to Marianne in Canada for this one! Pikelets Ingredients: One cup of self raising flour
Pinch of salt
2 tblspns sugar
1 egg
3-5 tblspns milk Procedure: 1. Sift flour, salt and sugar.
2. Make hollow in the middle of the flour mixture and break in egg.
3. Mix slightly, then gradually add milk until batter reaches a consistency where it falls in heavy drops.
4. Fry dessert sized spoonfuls of batter in a moderate pan.
5. Fry until golden brown on both sides, drain on paper.
HINT:
Great with jam and whipped cream, or for something different try honey and whipped cream! Thanks to Shirley in Melbourne, Australia for this one! |
