Creme brulee custard with raspberries

Creme brulee custard with raspberries

Ingredients :

= 570 ml double cream
= 1 vanilla pod, split length ways
= 4 large egg yolks
= 2 sligthly rounded tablespoon caster sugar
= 450 gr raspberries
= 1 level dessertspoon icing sugar

You may need a serving dish approximately 22.5cm in diameter and 5 cm deep

Way to make:

Read more »

Plum Upside-down Cake

Plum Upside-down Cake

Ingredients:

= 700 gr plums (25-30 plums)
= 50 gr muscovado sugar
= 150 gr unsalted butter, softened
= 110 gr self-rising flour
= 25 gr ground almonds
= 1/2 teaspoon baking powder
= 3 large eggs
= few drop almond essence
= 110 gr caster sugar

You need a cake tin with a fixed base measuring 9in(23cm) diameterx2in(5cm) deep.
Buttered.

Way to make:

Read more »

Stewed Blackberries and Custard

Stewed Blackberries and Custard

Ingredients:

For the fruit
= 700 gr blackberries
= 200 ml elderflower cordial
= 7 pieces lemon zest, remove with potato peeler

For the Custard
= 275 ml whole milk
= 1 vanilla pod, split lengthways
= 3 large egg yolks
= 50 gr caster sugar

You need a lidded, flameproof oven dish measuring approximately 10in(25.5cm) in diameter and 2in(5cm) deep.

Way to make

Read more »

Cherry Cheese Dessert

Cherry Cheese Dessert

CRUST:

• 1 c. butter
• 2 c. flour
• 1/2 c. pecans
• 1/2 c. sugar

Method

Soften butter (do not melt). Mix flour, pecans and sugar together and add butter. Mix until crumbly. Press mixture into a 9"x13" pan. Bake at 350 degrees until light golden brown, approximately 12 to 15 minutes. Cool in pan. Add filling after crust is completely cooled, 20 to 25 minutes.

FILLING:

• 1 (8 oz.) pkg. cream cheese, softened
• 2 c. powdered sugar
• 1 lg. container Cool Whip
• 6 tbsp. milk
• 1 tsp. vanilla
• 2 cans cherry pie filling

Method:
Cream together cream cheese, sugar, milk and vanilla. Fold Cool Whip into cheese mixture. Spread mixture over cooled crust add top off with cherry filling. Refrigerate unused portions. This makes 1 (9"x13") or 2 (8") round pans.

Read more »

Lemon Dessert

Lemon Dessert

Ingredients:

• 1 c. flour (not sifted)
• 1/2 c. margarine, softened
• 1/3 c. chopped nuts
• 8 oz. cream cheese
• 1 c. confectioners' sugar
• 2 c. frozen whipped topping
• 2 (3 3/4 oz.) pkgs. instant lemon pudding mix

Method:

Mix flour, soft margarine and nuts. Press into 9"x13" pan. Bake 12 to 15 minutes at 350 degrees. Cool. Mix cream cheese, confectioners' sugar and 1 cup whipped topping. Spread over cooled crust. Mix lemon pudding as directed on package. Pour over cheese layer. Let sit in refrigerator for 1 hour. Top with remaining topping. Chill until ready to serve.
Makes 12 servings.

Read more »

Summer Dessert

Summer Dessert

Ingredients:

• 1 cake mix
• 8 oz. cream cheese, softened
• 1 (3 3/4 oz.) instant pistachio
• pudding
• 2 regular size cans crushed pineapple
• 1 (9 oz.) Cool Whip
• Chopped nuts or coconut

Methods:

Make cake according to directions. Use 9 x 13 inch pan. Bake carefully until toothpick comes out clean. Cool. Make pudding according to directions, beat in softened cream cheese.
Spread over cake. Spoon drained pineapple over pudding. Frost with Cool Whip and top with nuts or coconut or leave plain. Keep refrigerated and covered.

Read more »

Easy Cherry Cheese Dessert

Easy Cherry Cheese Dessert

Crust:

• 1 c. butter
• 2 c. flour
• 1/2 c. pecans
• 1/2 c. sugar

Methods:

Soften butter (do not melt). Mix flour, pecans and sugar together and add butter. Mix until crumbly. Press mixture into a 9"x13" pan. Bake at 350 degrees until light golden brown, approximately 12 to 15 minutes. Cool in pan. Add filling after crust is completely cooled, 20 to 25 minutes.

Filling:

• 1 (8 oz.) pkg. cream cheese, softened
• 2 c. powdered sugar
• 1 lg. container Cool Whip
• 6 tbsp. milk
• 1 tsp. vanilla
• 2 cans cherry pie filling

Methods:

Cream together cream cheese, sugar, milk and vanilla. Fold Cool Whip into cheese mixture. Spread mixture over cooled crust and top off with cherry filling.
Refrigerate unused portions. This makes 1 (9"x13") or 2 (8") round pans.

Read more »

Chocolate Dream

Chocolate Dream

Ingredients:

• 1 stick margarine
• 1 c. flour, sifted
• 1 c. pecans, chopped fine or broken
• pieces

Mix ingredients, spread in 9x13 inch pan and bake 20 minutes in 350 degree oven and cool. Spray or grease pan. (First Layer)

• 8 oz. Philadelphia cream cheese
• 1 c. confectioners' sugar, sifted
• 1 lg. (8 oz.) Cool Whip (1 c.)

Mix and spread over flour mixture. (Second Layer)

• 1 chocolate instant pudding (or lemon,
• butterscotch, your choice to vary)
• 1 vanilla instant pudding
• 3 c. milk

Mix and spread over other layers. Spread rest of Cool Whip on top. Sprinkle cake decorations on top, if desired.

Read more »

Buster Bar Dessert

Buster Bar Dessert

Ingredients:

• 1 lg. pkg. Oreos, crushed fine
• 1/2 c. melted margarine
• 1/2 gallon vanilla ice cream, softened
• 1 1/2 c. Spanish peanuts
• 1/2 c. margarine
• 2/3 c. chocolate chips
• 2/3 c. powdered sugar
• 13 oz. can sweetened condensed milk
• 1 tsp. vanilla

Method:

1. Crush Oreos in food processor until fine and no white frosting shows.
2. Combine this with 1/2 cup melted margarine and pat into 9x13 inch pan and 8x8 inch pan. Mix ice cream and peanuts and pour over crust.
3. Mix margarine, chips, powdered sugar and milk over medium heat.
4. Boil slowly until thickened, 10-12 minutes. Stir frequently.
5. Remove from heat and cool. Add 1 teaspoon vanilla. Pour over ice cream layer and freeze.

Read more »

Banana Split Dessert

Banana Split Dessert

Ingredients:

• 2 eggs
• 8 oz. cream cheese
• 1 c. powdered sugar
• 6 oz. Dream Whip
• 1 can crushed pineapple
• Sliced bananas
• Chopped nuts

Method:

1. Beat on high for 20 minutes the eggs, cream cheese and powdered sugar.
2. Mix in Dream Whip and crushed pineapple. Spread over graham cracker crust in 9x13 inch pan.
3. Slice bananas over pineapple mix. Frost with Dream Whip and sprinkle with nuts.

Read more »

4-Layer Dessert

4-Layer Dessert

Ingredients:

• 2 c. regular flour, no sifting
• 2 sticks butter or margarine, at room temperature
• 1 c. chopped pecans
• 1 (8 oz.) cream cheese
• 1 c. Cool Whip
• 1 c. confectioners' sugar
• 2 sm. instant chocolate pudding
• 3 c. milk

Method:

Cream butter and flour. Add nuts and press with wet spoon into 9x13x2 inch pan. Bake at 350 degrees for 25-30 minutes. With mixer on low, cream cheese and sugar well. Add Cool Whip and mix. Spread over baked crust. While this is setting, prepare pudding mix with 3 cups milk. Pour over second layer and let set. Spread thin layer of Cool Whip on top and sprinkle with chopped pecans.

Read more »

Mango Delight

Mango Delight
Serves 4-6

Ingredients:

• 2 fresh ripe mangoes (2x425 gr tins of sliced mangoes)
• 2 tbsps custard powder
• 2 tbsps sugar
• 150 ml milk
• 1 tsp ground cardamom or ground mixed spice
• 150 ml double cream
• 2 tbsps shelled unsalted pistachio nuts, lightly crushed

1. Drain one tin of the mango slices and puree them in electric liquidizer or food processor. Drain the other can and coarsely chop the mango slices. Peel, slice and chop fresh mangoes.

2. Mix custard powder and sugar together, gradually add the milk and blend well. Cook over low heat until the consistency resembles whipped ream.

3. Stir in the ground cardamom or mixed spice and remove from heat.

4. Gradually add the mango pulp to the custard milk, stirring all the time.

5. Whisk the cream until fairly thick, but still pouring consistency. If you buy extra thick double cream, there is no need to whisk it.

6. Stir the cream into the mango mixture and gently mix in the chopped mangoes.

7. Transfer the mango mixture into a serving bowl and top with the crushed pistachio nuts. Serve hot or cold.

Read more »

Chocolate Slices

Chocolate Slices

Ingredients:

* 50 gr unsalted butter
* 50 gr caster sugar
* 40 gr cocoa powder
* 1 large egg, beaten
* 150 gr digestive biscuits, crushed into 1-cm pieces
* 100 gr pecan halves, reserving 6 for the garnish
* 75 g shelled unsalted pistachio nuts
* 75 gr ready-to-eat dried apricots, cut into 5-mm slices

= 450 gr loaf tin, greased with vegetable oil and lined with baking parchment

For the chocolate icing:
* 75 gr deluxe Belgian continental dark chocolate (broken into pieces)
* 40 gr unsalted butter, cubed

Way to make it:

1. Melt the butter over a low heat in a small pan, then add the sugar and stir to dissolve. Continue cooking over this low heat for 2-3 minutes, stirring all the time, until the mixture starts to bubble. Add the cocoa, beating in with a wooden spoon until smooth, then remove the mixture from the heat and allow to cool.

2. Transfer to a large mixing bowl, add he beaten egg, crushed biscuits, pecans (remembering to reserve 6 for the garnish), pistachios and the apricots, and mix thoroughly. Spoon this mixture evenly into the prepared tin and press firmly. Cover with clingfilm and chill in the fridge for 2 hours.

3. After the mixture has chilled, make the chocolate icing. Fill a saucepan with sufficient water so that a heatproof bowl placed in it sits (5mm) into the water. Remove the bowl and bring the water to a simmer, then remove the pan from the heat and replace the bowl, now containing the chocolate. The chocolate will take 6-7 minutes to melt completely, just give it a stir once or twice during this time. Stir in the cubed butter, then mix until smooth. Now cool the mixture sufficiently so that when you draw a palette knie through it, it retains its shape.

4. Take the 6 reserved pecan halves and dip half of each nut in chocolate icing. Put on a plate lined with a piece of baking parchment and put aside to set.

5. Turn the cake out on to a plate, then remove the baking parchment. Spoon the chocolate icing over and, using a palette knife, spread it to the edges. Leave the icing for 10 minutes, then arrange the chocolate dipped pecans on top so that when you come to cut the cake, each slice will have its own decoration. Put it in a cool place to set for at least 1 hour or leave overnight.
Cut into 6 slices.

Read more »