LEMON CHEESECAKE
INGREDIENTS BISCUIT BASE

1 pkt biscuits -Scotch fingers
6oz butter
Melt butter mix into biscuit crumbs and press around 9" springform cake tin.
FILLING

1 tin evaporated milk (refrigerate for 24 hours)
1 pkt  lemon jelly
1 cup castor sugar
1 8oz pkt lite Philadelphia cream cheese
 cup hot water
 cup lemon juice
rind of a lemon
vanilla essence if liked.
1 tsp extra gelatine
Beat evaporated milk until thick.
In separate bowl beat cheese and sugar
Dissolve jelly in the hot water, add the juice and rind, 
cool slightly and then add together.  
Pour into cold biscuit base and put in the refrigerator.
 
DUTCH APPLE DESSERT

 
INGREDIENTS
5 medium sized apples peeled and thinly sliced
1 can of condensed milk (not evaporated)
1 tsp. ground cinnamon
1 1/2 cups baking mix (Bisquick)
1 1/4 sticks of butter or margarine
1/2 cup brown sugar
1 cup walnuts
1.  Preheat oven to 200C (400F).  
2.  Placed peeled apples, condensed milk, and cinn.  in a large bowl.  
3.  Place 1 cup baking mix and 1stick of margarine in a medium sized bowl.  Cut margarine into the
baking mix until it is pea sized.  mix with the apple mixture and put in a 8 " square baking pan.  
4.  In a small bowl put the remaining 1/2 c.  baking mix, 1/2 c.  brown sugar 
and the 1/4 c.  margarine and cut the into the dry ingredients.  
Stir in the nuts and sprinkle on top of the apple mixture.  
5.  Bake at 200C (400F) for 1 hour or until golden brown
let cools just a little and serve with ice cream.
 

LIGHT CHOCOLATE MINT PUDDING

INGREDIENTS

1/2 cup sugar
1/3 cup unsweetened cocoa
1/4 cup cornstarch
3 cups 1% low-fat milk
1 tablespoon crme de menthe
1 teaspoon vanilla extract
3 peppermint candy pieces -- coarsely crushed

METHOD

Combine first 3 ingredients in a medium saucepan. 
Gradually add
milk, stirring with a wire whisk until smooth. 
Cook over
medium-low heat, stirring constantly, 
25 to 30 minutes or until mixture is thickened. 
Remove from heat, stir in liqueur and vanilla. 
Spoon mixture into individual dessert dishes. 
Cover and chill thoroughly. 
Just before serving, sprinkle evenly with crushed peppermint candy.

Serves 7. -  143 Calories per serving


BRITTLE 

INGREDIENTS

1 sleeve saltine crackers 
1 cup brown sugar, packed 
2 cups semi-sweet chocolate chips 
1 stick margarine 

METHOD

Preheat oven to 180C (350F). 
Cover 9 x 13 pan with foil, spray with baking spray. 
Melt butter in microwave, add brown sugar and 
cook approximately 2 minutes, stirring often. 
Place all crackers on foil. 
Pour sugar mixture on crackers and spread evenly. 
Bake 17-20 minutes. 
Mixture should boil but not burn. 
Remove from oven and spread chocolate chips evenly on top. 
Nuts can be added on top of chips

 


CHOCOLATE RIPPLE PARFAIT
INGREDIENTS
3 Whole eggs
2 Egg yolks
200 g caster sugar
800 ml thickened cream, whipped
2 TBS liquid glucose
250 g packet chocolate ripple biscuits
 cup dark compound chocolate
 cup thickened cream.
METHOD
With an electric mixer, beat the eggs and sugar until light and creamy. 
Set aside and chill. Fold whipped cream through the egg mixture with glucose
 and mix until ingredients are well incorporated.
Crush the biscuits by hand and fold      into the mixture. 
Combine the chocolate and the cream and melt together to make a smooth ganache 
(the microwave is ideal for this) 
Line a large bread tin with glad wrap and pour in the parfait mixture. 
Pour the chocolate ganache mixture in a swirling motion over the parfait. 
Sprinkle the remainder of the crushed biscuits over the top and cover with glad wrap. 
Cover the whole thing with foil and freeze overnight. 
Rune a heated knife around the edge of the tin to loosed the parfait, 
and turn out onto a flat plastic tray. 
Cut the parfait into 2-3 cm slices. 
Arrange in the centre of a dinner plate then dust with icing sugar and grated chocolate.
Serves 6
COCONUT RICE
INGREDIENTS:		
2 Tbsp Ghee or oil
2 Cups Basmati Rice
400 ml Can coconut cream
2 Cups Water
METHOD:
Heat oil or ghee in pan.
Add rice and stir over heat for several seconds until the rice is well coated.
Add coconut cream and water.
Simmer, covered, over low heat for 15 minutes without removing the lid.
Remove from heat and set aside, covered for another 5 minutes; remove lid, fluff rice with a fork.
YORKSHIRE PUDDING
INGREDIENTS
2  Eggs
1 cup S.R. Flour
salt
1 cup milk
1 ounce butter (25gr) melted
METHOD
Sift flour & salt into a blender or food processor, add eggs, milk and melted butter,
blend  until smooth.
Place a little oil into each well of a muffin tray and
heat in a hot oven for 2-3 minutes, add 1 heaped tbsp. of batter
into each well and return to hot oven for 5-10 minutes.
Watch the puddings as they cook very quickly, remove when golden brown.

GOLDEN SYRUP DUMPLINGS
INGREDIENTS:
1 cup SR flour
Pinch of salt
1 tbsp butter
1 egg beaten with 1 tbsp of milk
SYRUP:
1 cup water
 cup sugar
1 tbsp butter
1 tbsp golden syrup
METHOD:
Sift the flour with salt and rub in butter.
Mix with the egg and mix mixture.
Take small pieces of dough, about the size of a walnut and
roll in balls between the palms of the hands.
Combine the ingredients for the syrup and heat until boiling.
Add dumplings, cover and cook gently for 15 minutes.
Serve dumplings with syrup and cream


4 Layer Lemon Delight
Layer 1:
1 cup flour
1 cube melted butter
1/2 cup chopped nuts
Flatten in a greased 9x13 pan and bake at 175 C (350 F) for 15 minutes.
Cool.
Layer 2:
1 8 oz. cream cheese
1 cup powdered sugar
1 cup cool whip
Cream together cream cheese and powdered sugar.
Add cool whip. Spread over cooled crust.
Layer 3:
2 small packages of lemon instant pudding
3 cups milk
Beat together about 2 minutes and spoon over second layer.
Layer 4:
Put remainder of cool whip on top.
Top with chopped nuts.
Chill at least 2 hours before serving.
From the Kitchen of Debbie King
Oreo Delight 

When making this dessert, allow plenty of time to freeze between each addition. 
INGREDIENTS:
2 jars fudge sauce
1 -gallon vanilla ice cream
1 package (20 ounces) Oreo cookies,
crushed 1 stick margarine, melted
1 container (8 ounces) whipped topping
METHOD: 
Pour the crushed Oreos into the bottom of a 13x9-inch baking pan.
Pour the melted butter over and mix together with the cookies.
Push into the bottom to form a crust.
Freeze.
Spread the vanilla ice cream over the Oreos and freeze again.
Spread the slightly warned fudge sauce over the ice cream.
Freeze until firm.
Spread whipped topping over frozen fudge sauce and freeze until ready to serve.
FRUIT PUDDING / JELLY MOULD
2 Port wine jellies
1 Can Plum Pudding
1 Large can 2 Fruits ( drained )
1 Small can Cherries
1 Pkt Walnut pieces, chopped
24 oz Boiling water

METHOD

Chop up plum pudding, add drained fruits.
Dissolve jellies in the boiling water in a separate bowl (Allow the boiled water to cool before adding to the
pudding/fruit mixture)
Pour over pudding/fruit mixture
Sprinkle with chopped walnuts on top

Refrigerate till jellies set and are firm.

Delicious with either, custard, cream or ice cream.

All you need to do now is ENJOY!
Submitted by Iris May Van Den Berg (Sydney, Australia)