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September
24
2006

FRUIT SALAD

[JO’S KITCHEN] 

450g CAN CRUSHED PINEAPPLE

2 APPLES

4 BANANAS

1 ORANGE

2 PASSIONFRUIT

SUGAR

PUT PINEAPPLE IN BOWL, ADD PEELED & FINELY CHOPPED APPLE. QUARTER BANANAS LENGTHWISE THEN SLICE FINELY & ADD TO BOWL. ADD JUICE OF ORANGE & PULP OF PASSIONFRUIT. MIX WELL. SPRINKLE WITH SUGAR TO TASTE. REFRIGERATE UNTIL SUGAR HAS DISSOLVED.

GRAPES

HALVED CHERRIES

CHOPPED KIWI FRUIT

CHOPPED STRAWBERRIES

ANY OF ABOVE CAN BE ADDED TO BASIC RECIPE.

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September
24
2006

CUSTARD

2 TABLESPOONS CUSTARD POWDER

1 TABLESPOON SUGAR

500ml MILK

VANILLA ESSENCE

PUT CUSTARD POWDER, SUGAR & VANILLA IN BOWL. ADD SUFFICIENT MILK TO MAKE A SMOOTH PASTE. GRADUALLY ADD REMAINING MILK. MICROWAVE ON HIGH FOR 4 MINUTES. STIR THEN COOK A FURTHER 3 TO 4 MINUTES ON HIGH UNTIL THICKENED.

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September
24
2006

CREAM CHEESE CHERRY MOUSSE

[DEIDRE’S KITCHEN] 

425g CAN CHERRIES [ OR RASPBERRIES]

1 PKT CHERRY OR STRAWBERRY JELLY

250g CREAM CHEESE

1 TABLESPOON KIRSCH [ OR PORT]

¾ CUP SUGAR

1 TEASPOON VANILLA

1 TEASPOON LEMON JUICE

1 CUP EVAPORATED MILK [chilled]

DRAIN CHERRIES & ADD ENOUGH WATER TO JUICE TO MEASURE 1 CUP. HEAT TO BOILING & POUR OVER JELLY. STIR UNTIL JELLY IS DISSOLVED. BEAT CREAM CHEESE UNTIL LIGHT & FLUFFY. GRADUALLY BEAT IN THE KIRSCH, SUGAR, VANILLA & LEMON JUICE. GRADUALLY BEAT IN THE CHERRY JELLY. CHILL MIXTURE FOR 20 MINUTES. WHIP EVAPORATED MILK UNTIL STIFF & FOLD INTO CHEESE MIXTURE WITH THE PITTED CHERRIES.SPOON INTO SERVING DISH & CHILL UNTIL SET. SERVE WITH WHIPPED CREAM.

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September
24
2006

CHOCOLATE CAPPUCCINO CAKES

[ WW WICKED SWEET INDULGENCES P70 ]

1 TABLESPOON INSTANT COFFEE POWDER

¼ CUP [ 60ml ] HOT WATER

4 EGGS

¼ CUP [ 50g ] FIRMLY PACKED BROWN SUGAR

400g DARK CHOCOLATE [ melted ]

½ CUP SOUR CREAM

½ CUP [ 75g ] SELF-RAISING FLOUR

¼ CUP [ 60ml ] COFFEE-FLAVOURED LIQUEUR

1 CUP [ 150g ] DARK CHOCOLATE MELTS [ melted ]

1 2/3 CUPS [ 400ml ] THICKENED CREAM

1 TABLESPOON ICING SUGAR MIXTURE

2 TABLESPOONS COFFEE-FLAVOURED LIQUEUR ,

                                                                         [ extra ]

2 TEASPOONS COCOA POWDER

24 CHOCOLATE COATED SULTANAS

PREHEAT OVEN TO MODERATE [ 190C ] GREASE 20X30cm LAMINGTON PAN;LINE BASE & SIDES WITH BAKING PAPER.

DISSOLVE COFFEE IN WATER IN SMALL JUG; COOL. BEAT EGGS & BROWN SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL THICK & PALE; TRANSFER MIXTURE TO LARGE BOWL. FOLD COFFEE MIXTURE, DARK CHOCOLATE, SOUR CREAM & FLOUR INTO EGG MIXTURE.

SPREAD CAKE  MIXTURE INTO PREPARED PAN; BAKE IN MODERATE OVEN 25 MINUTES. COOL CAKE IN PAN. TURN CAKE ONTO BOARD & CUT 8 ROUNDS FROM CAKE USING 7cm CUTTER. BRUSH ROUNDS WITH LIQUEUR ON ONE SIDE.

CUT 8 12X24cm STRIPS OF BAKING PAPER. FOLD EACH STRIP IN HALF LENGTHWAYS; FOLD ONE SHORT EDGE OVER BY 1cm TO MAKE A “HANDLE”.

LAY ONE STRIP ON LARGE SHEET BAKING PAPER; USING METAL SPATULA, SPREAD STRIP EVENLY WITH CHOCOLATE MELTS. LIFT CHOCOLATE STRIP OFF BAKING PAPER; WRAP AROUND ONE CAKE ROUND, LEAVING STRIPS FOLDED EDGE AT CAKE BASE & ‘HANDLE’ FACING OUT. REPEAT WITH REMAINING CAKE ROUNDS. STAND AT ROOM TEMPERATURE UNTIL CHOCOLATE SETS THEN, USING ‘HANDLE’ CAREFULLY REMOVE BAKING PAPER.

WHIP CREAM & ICING SUGAR IN SMALL BOWL UNTIL SOFT PEAKS FORM; FOLD IN EXTRA LIQUEUR. SPOON CREAM MIXTURE ONTO CHOCOLATE CAKES; DUST WITH SIFTED COCOA. TOP WITH CHOCOLATE COATED SULTANAS.

SERVES 8

CASES CAN BE PREPARED A DAY AHEAD & STORED, COVERED, AT ROOM TEMPERATURE.

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September
24
2006

BUTTERSCOTCH PIE

[COCKERY IN COLOUR NO 600] 

1 QUANTITY SWEET PASTRY

DIVIDE PASTRY IN HALF & ROLL OUT TO FIT 2 PIE PLATES. BLIND BAKE. COOL. USE 1 PIE SHELL. EXTRA SHELL CAN BE FROZEN FOR LATER USE.

6oz BROWN SUGAR

3 TABLESPOONS PLAIN FLOUR

2 TABLESPOONS CORNFLOUR

2 LARGE EGGS [separated]

1 ½ oz CASTER SUGAR

1 ½ oz BUTTER

1 TEASPOON VANILLA ESSENCE

½ TEASPOOON SALT

1 PINT MILK

COMBINE BROWN SUGAR, CORNFLOUR, FLOUR & SALT IN SAUCEPAN. GRADUALLY BLEND IN MILK. STIR CONSTANTLY OVER LOW HEAT UNTIL THICKENED. THEN CONTINUE COOKING FOR A FEW MINUTES. STIR A LITTLE OF THE HOT LIQUID INTO THE BEATEN EGG YOLKS THEN ADD THIS TO THE MIXTURE IN SAUCEPAN. COOK FOR 2 MINUTES STIRRING CONSTANTLY. REMOVE FROM HEAT, ADD BUTTER; COOL, ADD VANILLA. POUR INTO PIE SHELL. BEAT EGG WHITES WITH 1 TABLESPOON SUGAR UNTIL STIFF. TOP PIE WITH MERINGUE & BAKE IN MODERATELY HOT OVEN [200C] FOR 8 TO 10 MINUTES OR UNTIL MERINGUE HAS SET.

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September
24
2006

BOISENBERRY PIE

[JO’S KITCHEN] 

1 QUANTITY SWEET PASTRY

FILLING

2 x400g CANS BOISENBERRIES

¾ CUP SUGAR

½ CUP CORNFLOUR

WATER

BRING BOISENBERRIES TO BOIL ADD SUGAR & STIR UNTIL DISSOLVED. GRADUALLY ADD WATER TO CORNFLOUR UNTIL POURING CONSISTENCY. GRADUALLY ADD CORNFLOUR TO BOISENBERRIES IN A THIN STREAM STIRRING CONSTANTLY. BRING TO BOIL STIRRING UNTIL THICK. EXTRA CORNFLOUR CAN BE ADDED IF NECESSARY. WHEN THICK, REMOVE FROM HEAT & ALLOW TO COOL TO ROOM TEMPERATURE.

DIVIDE PASTRY IN HALF, ROLL OUT & LINE GREASED PIE PLATE. FILL WITH BOISENBERRIES & TOP WITH OTHER HALF OF PASTRY. SEAL EDGES WITH THUMB OR PASTRY WHEEL, PRICK PASTRY WITH FORK & SPRINKLE WITH SUGAR. BAKE IN MODERATE OVEN [180C] FOR ABOUT 15 MINUTES OR UNTIL PASTRY IS LIGHTLY BROWNED.

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September
24
2006

APPLE PIE

[JO’S KITCHEN] 

1 QUANTITY SWEET PASTRY

FILLING

5 LARGE GRANNY SMITH APPLES

½ CUP WATER

¾ CUP SUGAR

PEEL APPLES, CUT INTO QUARTERS & REMOVE CORE. SLICE APPLES THINLY & PLACE IN SAUCEPAN WITH WATER, COVER & SIMMER UNTIL APPLES ARE SOFT. ADD SUGAR & STIR OVER LOW HEAT UNTIL SUGAR IS DISSOLVED. COOL TO ROOM TEMPERATURE.

DIVIDE PASTRY IN HALF, ROLL OUT & LINE GREASED PIE PLATE. FILL WITH APPLES & TOP WITH OTHER HALF OF PASTRY. SEAL EDGES WITH THUMB OR PASTRY WHEEL, PRICK PASTRY WITH FORK & SPRINKLE WITH SUGAR. BAKE IN MODERATE OVEN [180C] FOR ABOUT 15 MINUTES OR UNTIL PASTRY IS LIGHTLY BROWNED.

Damian Desserts add a comment 37 views