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 ¾ cup hot water ¼ 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
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 200°C (400°F). 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 200°C (400°F) for 1 hour or until golden brown let cools just a little and serve with ice cream.
LIGHT CHOCOLATE MINT PUDDING
1/2 cup sugar
1/3 cup unsweetened cocoa
1/4 cup cornstarch
3 cups 1% low-fat milk
1 tablespoon crème de menthe
1 teaspoon vanilla extract
3 peppermint candy pieces -- coarsely crushed
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
1 sleeve saltine crackers
1 cup brown sugar, packed
2 cups semi-sweet chocolate chips
1 stick margarine
Preheat oven to 180°C (350°F).
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
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 ½ cup dark compound chocolate ¼ cup thickened cream.
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 ¾ 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.
2 Tbsp Ghee or oil 2 Cups Basmati Rice 400 ml Can coconut cream 2 Cups Water
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.
2 Eggs 1 cup S.R. Flour salt 1 cup milk 1 ounce butter (25gr) melted
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
1 cup SR flour Pinch of salt 1 tbsp butter 1 egg beaten with 1 tbsp of milk
1 cup water ½ cup sugar 1 tbsp butter 1 tbsp golden syrup
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.
2 jars fudge sauce 1 ½-gallon vanilla ice cream 1 package (20 ounces) Oreo cookies, crushed 1 stick margarine, melted 1 container (8 ounces) whipped topping
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)