Recipe collection 56

Im Not A Chef.......Salie292
Biscoff Fudge. Make some.
1 1/2 cups sugar
6 Tablespoons margarine
1/3 cup evaporated milk
1/2 tsp vanilla
1/2 cup Biscoff spread
3.5 oz. or half a jar of Marshmallow Creme
Combine sugar, margarine and evaporated milk in a medium pot.
Bring to full rolling boil, stirring constantly.
Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to
prevent scorching.
Remove from heat and stir in Biscoff spread until melted.
Add marshmallow creme and vanilla. Use a mixer to beat in the pot until well
blended.
Pour into greased 8 X 8 pan.
Let cool and cut into small squares.
Peanut Butter Fudge
3 cups sugar
3/4 cup margarine (I like Parkay)
2/3 cup evaporated milk
1 tsp vanilla
6 oz package semi sweet chocolate pieces
7 oz. jar Marshmallow Creme (I like Kraft)
1/2 cup peanut butter (I like Jif)
1. Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup evaporated
milk in a medium pot.
2. Bring to full rolling boil, stirring constantly.
3. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly
to prevent scorching.
4. Remove from heat and stir in chocolate pieces until melted.
5. Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla. Beat until
well blended.
6. Pour into greased 13 X 9 pan.
Repeat with remaining ingredients substituting peanut butter and spread over
chocolate.
Then, cool at room temperature and cut into squares.
Chocolate Candy Cookies
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1 cup peanut butter
1 cup sugar

1 egg
2 teaspoons vanilla
Hershey’s Kisses or Reese’s Peanut Butter Cups, or both
Preheat oven to 350 degrees
Sift flour, soda and salt with a wire whisk and set aside.
Beat butter and peanut butter
Add sugar and beat until fluffy.
Add egg and vanilla.
Add flour mixture and combine.
Roll dough into 1 to 1-1/2 inch balls and then roll the balls in sugar to coat.
For Peanut Butter Kisses:
Place rolled balls on parchment paper covered baking sheet and bake for 8-10
minutes.
Remove from the oven and press an unwrapped Hershey’s Kisses candy into the
center of each cookie.
Transfer to a wire rack to cool.
For Peanut Butter Cuppies:
Press rolled balls into the cavities of a mini muffin tray.
Place an unwrapped Reese’s peanut butter cup into each.
Bake for 8-10 minutes.
Remove. Let cool and then drizzle with chocolate if desired.
Note: you can bake these in wrappers or directly in the pan.
Note: There are about 36 Reese’s and around 70 Kisses in a regular size bag. I
forgot to count how many this recipe will make, but if you go with Kisses, you’ll
definitely have enough candies. Guess I’ll just have to make them again. Darn.
Gingerbread Cookies
5 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3 teaspoons ginger

2 teaspoons cinnamon
1 teaspoon cloves
1 cup butter, slightly soft
1 cup sugar
1 egg
1 cup molasses
Sift flour, soda, salt and spices together in a medium bowl and set aside.
Using a mixer, cream butter and sugar until light and fluffy.
Add egg and mix until combined.
Add molasses and mix until combined.
Gradually add in flour mixture and mix until combined and a dough forms.
Divide dough into four sections and shape each into a flattened disc.
Wrap each disc in plastic wrap and refrigerate for several hours or overnight.
When ready to bake preheat oven to 350 degrees.
Roll out each disc between two sheets of parchment paper using a rolling pin.
Flour the sides of the paper that will touch the dough to make it a little easier to
release.
Cut out shapes and remove excess dough to reuse.
Leave cutouts on parchment paper and transfer to cookie sheet.
Bake for 8-9 minutes. Cool on cooling rack.
For the icing, mix together four cups confectioner’s sugar and four tablespoons
meringue powder with about four tablespoons water. If it’s too thick, add more
water a teaspoon at a time. Or if it’s too thin, add more confectioner’s sugar.
Decorate using a #2 to outline and #3 tip to fill in.

Chocolate Cupcakes
2 1/4 cups all-purpose flour
2/3 cup cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 cups sugar
3/4 cup unsalted butter, room temperature
3 eggs, room temperature
1 1/4 c milk, room temperature
1 tsp vanilla
Preheat oven to 350 degrees.
Prepare cupcake pans with 36 baking cups.
With a wire whisk, sift together flour, cocoa, baking soda, baking powder, and
salt in a large bowl and set aside.
In a mixer, cream sugar and butter.
Add eggs one at a time, scraping down sides with each addition. Add vanilla.
Add flour mixture to the creamed butter in three additions, alternating with the
milk in two additions. (flour, milk, flour, milk, flour)
Bake for about 15 minutes or until done.
Cool and frost.
Red Velvet Cake
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring
Preheat oven to 350 degrees.
Grease and flour two 8 inch cake pans.
Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid
ingredients and stir together with whisk until blended. Set aside.
Place all the dry ingredients in your mixing bowl and stir together really good with
another wire whisk.
Add wet ingredients to the dry ingredients and mix on medium-high for about a
minute or until completely combined.

Pour into cake pans and then drop the pans on the counter a few times to
release any air bubbles.
Bake for about 30 minutes or until a toothpick inserted comes out clean.
After about ten minutes, remove from pans and cool completely on a wire rack. I
also cover in plastic wrap while the cakes cool.
Then make the frosting.
Cream Cheese Frosting
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar
Sift sugar and set aside.
Beat cream cheese and butter on high until creamy. Add vanilla.
Then, add the sugar in batches. Scrape down the sides in between each
addition.
And frost away.
Cooked frosting
1 cup milk
1/3 cup flour
1 1/2 sticks butter, room temp ( I think … may have been two… can’t remember
which I used for sure.)
1 cup sugar
1 teaspoon vanilla
Cook milk and flour. (Mine was cooked until pretty thick)
Cool.
Cream butter and sugar. Add vanilla and mix until combined.
Add cooled cooked mixture to creamed mixture and beat until combined.
Walnut blondie wth maple butter sauce
Ingredients:
Dough
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup flour, sifted
1/4 cup chopped walnuts (or more if desired)
1/3 cup butter or margarine (melted)
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips

Maple Butter Sauce
3/4 cup maple syrup ( I highly recommend using REAL maple syrup )
1/2 cup butter
3/4 cup brown sugar
1/4 cup chopped walnuts (optional)
Directions:
Dough
Preheat the oven to 350 degrees F.
Add baking powder, baking soda and salt to the already sifted flour. Then sift dry
ingredients again.
Add chopped nuts and mix well. Set aside.
Add brown sugar to melted butter and mix well. Then add egg and vanilla extract.
Mix well.
Add flour mixture, a little at a time, until mixed well.
Stir in white chocolate chips. Spread out dough in a 9-inch pan.
Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the
center.
Serve warm with ice cream and Maple Butter Sauce.
Maple Butter Sauce
In a pan, add real maple syrup and butter, cook over low heat until butter is
melted. Next, stir in brown sugar until completely dissolved. If you desire, add
walnuts.
Italian Meringue Drops
Ingredients
2 2/3 cups sugar
9 large egg whites
1 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
3 tablespoons plus 2 1/4 teaspoons coffee extract
2 teaspoons chocolate extract
12 ounces best-quality bittersweet chocolate, coarsely chopped
1 1/2 teaspoons canola oil
2 teaspoons unsweetened Dutch-process cocoa powder
Directions
Preheat oven to 175 degrees. Bring sugar and 2/3 cup water to a boil in a small
saucepan. Swirl pan to dissolve sugar. Wash down sides with a wet pastry brush
to prevent crystals from forming. Boil until syrup registers 238 degrees on a
candy thermometer.

Put egg whites into the bowl of an electric mixer fitted with the whisk attachment;
beat on low until foamy. Add cream of tartar. Raise speed to medium-high. Beat
until stiff (but not dry) peaks form.
With mixer running, slowly pour in hot sugar syrup. Raise speed to high. Beat
until cooled, about 10 minutes. Place one-third of meringue in each of 2 bowls.
Fold vanilla into 1 bowl. Fold 3 tablespoons coffee extract into other bowl. Sift
cocoa over the mixer bowl; add chocolate extract and remaining 2 1/4 teaspoons
coffee extract, and beat on high speed until combined.
Transfer each batch to a separate pastry bag fitted with a 1/2-inch plain round tip
(such as Ateco #806). Pipe 1-inch drops onto baking sheets lined with
parchment, spacing about 3/4 inch apart. Bake until hard to the touch but not
browned, 5 hours or overnight. Transfer meringues to wire racks; let cool
completely. Meringues can be stored in airtight containers up to 1 week.
Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring
occasionally. Remove from heat. Stir in oil. Dip bottoms of meringues in melted
chocolate; transfer to baking sheets lined with parchment paper to set, about 1
hour.
Main types of pastry
Strudel, a flaky pastry
Pecan and maple Danish pastry, a puff pastry type

Profiterole, a choux pastry
Shortcrust pastry
The shortcrust, or short, pastry is the simplest and most common pastry made. It
is made with the ingredients of flour, fat, salt, and water. The process of making
pastry include mixing of the fat and flour, adding water, and rolling out the paste.
It is cooked at 180°C and the result is a soft, tender pastry. A related type is the
sweetened sweetcrust pastry.
Flaky (or rough puff) pastry
The flaky pastry is a simple pastry that expands when cooked due to amount of
layers. These are perfect if you are looking for a crisp, buttery pastry. The “puff”
is obtained by beginning the baking process with a high temperature and
lowering the temperature to finish.
Puff pastry
The puff pastry has many layers that causes it to expand or “puff” when being
baked. Pastries are made using flour, butter, salt, and water. It rises up due to
the combination and reaction of the four ingredients and also from the good
amount of air that gets between the layers. Puff pastries come out of the oven
light, flaky, and tender.
Choux pastry
The choux pastry is a very light pastry that is filled with cream. The pastry is filled
with various flavors of cream and is often topped with chocolate. Choux pastries
can also be filled with things like cheese, tuna, or chicken to be used as
appetizers.
Phyllo (filo) pastry
Phyllo pastries are usually paper-thin and greatly stretched. They involve several
stretched out layers and are wrapped around a filling and brushed with butter.
These pastries are very delicate and can break easily.[3]
tart kastad
Bahan-bahan ( satu acuan besar(saya guna acuan pai) )
PASTRI RAPUH::
2-3 sdb susu segar
250gm tepung gandum
1 sdb gula castor

1 biji telo
125gm mentega sejuk(potong kecil2)
sedikit garam
KASTAD FILLING::
500ml susu segar
2 biji telor
50gm tepung kastad
100gm gula castor
1/2 sdt esen vanilla
kismis hitam(optional)
Cara-cara
satukan tepung n garam...(ayak)
gaul mentega bersama adunan tepung hingga sebati...
masukkan telor,gula,dan susu...adun hingga adunan lembut...
rehatkan adunan selama 30 min..then terapkan mengikut acuan yg
dikehendaki...
bakar separuh masak..ketepikan dahulu...
CARA MEMBUAT KASTAD FILLING::
Campurkan kesemua bahan dan pukul hingga sebati...
masak di atas api yg perlahan hingga agak pekat...
kemudian tuang kedlm pastri tadi...dan taburkan dgn kismis hitam...
bakar sekali lagi pada suhu 160 'c hingga masak...
Pai Epal
Bahan-bahan ( 4 org )
base:
3 cwn tepung roti/gandum
2 cwn mentega
4 sb air suam
2 biji telur (dipukul)
2 kuning telur (dipukul)
filing:

4/5 biji buah apel (potong nipis)
2 sb serbuk cinamon
2 sb gula (masak dgn apel)
2 sb gula (karamel)
1 sb gula (tabur atas apel)
2 sb susu segar
1 sb mentega (tabur atas apel)
1/2 cwn mentega (karamel)
Cara-cara
campur semua bahan untuk membuat base sehingga menjadi doh.balut dgn
cling wrap dan letak dlm peti ais sementara membuat filing.
masak gula dgn mentega untuk karamel.setelah cair,masukkan susu
segar.kemudian masukkan apel yg telah digaul dgn cinamon terlebih
dahulu.masak selama 5 minit @ cukup sehingga apel empuk.
panaskan oven.
keluarkan doh tadi dan potong dua bahagian.kemudian,canai setiap bhgn nipis2
(ikut besar acuan).
masukkan doh ke dlm acuan.kemudian,tuangkan apel karamel td.taburkan gula
di atas apel diikuti mentega.
akhir sekali,letak doh satu lagi utk menutup apel.cucuk doh dgn garpu.tutup atas
pai dgn aluminium foil.bakar 30 min @ 210 darjah.
inilah rupanya bila dah masak.lebih cantik jika disapu kuning telur. (i lupe nak
sapu kuning telur di atasnya!) Selamat mencuba.

Blueberry Cheese Tart
Blueberry cheese tart ni jadi kegemaran keluarga eryne... Sedap...
Bahan-bahan ( 12 biji )
PASTRY (resepi chef anuar)
160g butter
80g gula castor
1 st vanilla esen
sedikit garam
1 biji telur
250gm tepung gandum
BAHAN ISIAN CHEESE
250gm cream cheese (Philadelphia)
3/4 cwn gula icing
1 biji telur
1/2 cwn whipping cream
1 camca teh esen vanila
Blueberry filling secukupnya
*Nota:Sukatan Isian cheese ini sebenarnya boleh cater utk dua sukatan doh
pastri di atas. Jadi, sekiranya anda hanya ingin membuat sedozen tart
kurangkanlah sukatan ini kepada separuh.
Cara-cara
Utk Doh Pastri: Pukul butter bersama gula, esen vanilla, garam sehingga lembut
(sekejap sahaja dan jgn sampai kembang nanti berminyak)
Masukkan telur dan kacau sehingga sebati
Masukkan tepung dan uli adunan sehingga menjadi doh. Kalau doh lembek,
taruk tepung sedikit-sedikit. Doh sepatutnya lembut.
Dough di simpan dalam fridge selama 30 minit sebelum ditekan ke acuan.
Tekan doh pada acuan tart.
Bakar 170 degree Celcius selama 15 minit. Kemudian sejukkan sementara nak
sediakan isian cheese.
Utk bahan isian cheese: Pukul cheese dan gula hingga sebati
Masukkan esen vanila dan telur dan whipping cream.

Teruskan memukul adunan sehingga kelihatan berkrim.
Tuangkan adunan secukupnya ke dalam pastri separuh masak tadi dan sudukan
blueberry filling di tengah-tengahnya
Masukkan kembali ke dalam oven dan bakar selama 15-20 minit pada suhu 170
darj cel. Sejukkan sebelum dialih dari acuan dan diletak dalam papercup.
CHICKEN PIE (PAI AYAM)
CHICKEN PIE
Pastri:
400 gm mentega
500 gm tepung gandum
100 gm tairu biasa (plain yoghurt)
2 sudu teh gula
2 biji kuning telur
secubit garam
Cara
Masukkan semua bahan ke dalam sebuah bekas yg besar kecuali tairu. Gaul
rata sehingga bahan menyerupai ‘breadcrumbs’. Kemudian, masukkan tairu dan
uli sehingga menjadi adunan yg lembut. Masukkan adunan ke dalam peti sejuk
kira-kira 30 minit hingga 1 jam sebelum digunakan.
Inti:
500 gm kentang (potong dadu, rebus hingga empuk, toskan)
100 gm lobak merah (potong dadu, rebus dgn kentang)
2 biji bawang besar (potong dadu)
50 gm kacang peas
80 gm jagung dlm tin
secukup cendawan butang (hiris atau potong kecil2)
300 gm isi ayam (potong dadu)
2-3 sudu besar tpg jagung (bancuh dgn 5 sudu besar air)
1 sudu besar gula (optional)
1-2 sudu teh garam (atau secukup rasa)

1/2 sudu teh serbuk buah pala (optional)
secukup lada putih / lada hitam.
4 sudu besar minyak
1 biji kuning telur + 2 sudu besar susu segar (utk sapu atas permukaan pie)
Cara
1) Panaskan minyak dalam kuali dan tumis bawang besar hingga layu.
Masukkan isi ayam tadi dan kacau sebentar sehingga agak masak.
2) Seterusnya, masukkan cendawan, kentang, lobak, kacang peas & jagung.
Kacau hingga sebati lalu bubuh garam, gula, lada putih/hitam & serbuk buah
pala. Kalau bahan agak kering, bubuh sedikit air dan gaul lagi.
3) Kemudian tuangkan campuran tpg jagung bersama air tadi. Gaul rata-rata.
Sesuaikan rasanya dan matikan api.
Cara Membuat Pie
Keluarkan adunan dari peti sejuk lalu dicanai. Anda boleh buat pie mengikut saiz
yg anda suka. Setelah adunan dicanai, terapkan dan bubuh ke dalam acuan pie
lalu ratakan. Cucuk2 sedikit adunan di dasar acuan. Kemudian, isikan dgn intinya
dan tutuplah acuan pie ini dgn sekeping lagi adunan yg telah dicanai. Cucuk2
lagi di permukaannya dan sapukan dgn kuning telur. Bakar dalam oven dgn suhu
180C selama kira-kira 30 minit.
Nota:
1. Anda boleh juga masukkan telur rebus ke dalam inti pie ini. Kalau gunakan
telur ayam, setelah direbus, dipotong ke beberpa bahagian kecil. Boleh juga
digunakan telur burung.
2. Anda boleh gantikan jagung, kcg peas & lobak dgn sayur campur (mixed
vege) dgn sukatan yg lebih kurang sama.
3. Saya gunakan acuan pie bersaiz medium dan menghasilkan kira-kira 14-16
biji pie.
KARIPAP PUSING

KARIPAP PUSING (hellikonia)
Bahan A (Doh Minyak)
600 gm tepung
1 cawan air suam
½ cawan minyak masak
2-3 cubit garam
* Gaul dan uli hingga sebati. Buatkan bebola2 kecil. (saya buat 10 bebola dgn
setiap bebola seberat +- 90 gm)
Bahan B (Doh Majerin)
400 gm tepung
150 gm majerin (I used almost 200 gm)
* Gaul & uli hingga menjadi doh yg tak melekit. Buatkan bebola2, lebih kecil dari
doh minyak. (saya buat 10 juga dgn setiap bebola seberat +- 60 gm)
Cara:
Ambil setiap bebola dari doh majerin dan masukkan ke dalam bebola minyak yg
telah di leperkan hingga menjadi satu bebola yg besar. Ulang hingga kesemua
bebola habis digunakan. Kemudian ambil sebiji bebola tadi dan canaikan hingga
menjadi persegi empat. Sesudah itu gulung doh tadi hingga menjadi seperti
swiss roll. Setelah itu canai lagi (memanjang) lalu digulung sekali lagi. Akhir
sekali, potonglah doh ini kpd 3-4 bahagian mengikut saiz karipap anda. Buat
seperti ini kpd kesemua bebola tadi hingga selesai.
Ambil satu gulungan yg telah dihiris/potong tadi dan canai leper. Masukkan inti
dan tutupkan semula dgn kemas. Kelimlah dgn teliti. Apabila kesemua
doh/bebola dah selesai, bolehlah digoreng dgn api yg sederhana.
(Untuk intinya, anda bolehlah gunakan sembarang inti kegemaran anda seperti
inti kentang atau sardin)
My Observations : Karipap jenis begini banyak menggunakan minyak/ majerin
lantas hasilnya karipap yg cantik tapi a little to 'soft' for me. Actually, saya lebih
gemar pd karipap/epok2 yg kulitnya garing seperti epok2/karipap biasa. Or
perhaps, saya akan cuba lagi di masa akan dtg dgn mengurangkan kadar
minyak/majerin pada kulit karipap ini.

Bahan-bahannya :
250ml Susu segar
15 gm Gula kastor
100 gm Mentega
125 gm Tepung roti
5 gm Garam
150 gm Telur
Cara Membuatnya:
1. Panaskan susu sehingga mendidih.
2. Masukan mentega, garam, gula.
3. Masukan tepung dan digaul hingga sebati.
4. Masukan ke dalam “mixing bowl” dan dipukul hingga suam.
5. Masukan telur sebiji demi sebiji dan pukul hingga kembang.
Adunan menjadi pes yang lembut.
6. Masukkan ke dalam “piping bag” dan bentukkan mengikut citarasa anda.
7. Bakar didalam oven yang bersuhu tinggi 200 darjah C selama 20 – 25 minit.
Bahan-bahannya inti:
125 gm Instant custard
325 ml Susu UHT
Kaedah menyediakannya :
1. Satukan kedua-dua bahan, kacau pada kelajuan tinggi sehingga adunan
pekat.
2. Paipkan custard kedalam krim puff.
3. Sedia dihidang.
Tatlet Buah-buahan

Bahan-bahan pastri :
125 gm mentega
60 gm gula kastor
1 biji kuning telur
sedikit garam
1/2 sudu teh esen vanila
1/2 sudu besar air
Cara Membuatnya :
1. Pukul mentega, gula ,garam dan esen vanila.
2. Masukkan telur dan pukul sebati.
3. Masukkan tepung dan gaul jadi doh yang lembut. Jika kering, tambah air dan
uli lagi.
4. Bulatkan doh sebesar ibu jari dan tekan dalam acuan tat.
5. Bakar selama 20 minit hingga masak.
Krim Kastad :
130 gm kastad segera (instant custard)
330 gm susu segar/uht (air juga boleh digunakan)
1.Untuk membuat kastad ini,tuangkan susu atau air ke dalam serbuk kastad
segera dan kacau hingga pekat dan sebati. Anda tidak perlu mencampur gula
atau memasaknya. Ia sudahpun manis.
2. Sudukan kastad ke dalam tat dan ratakan. Susun buah-buahan yang disukai
seperti peach, kiwi, anggur, mangga dan lain-lain diatasnya. Kemudian bolehlah
dihidangkan.
Nota :
Anda boleh menyediakan kulit tat lebih awal. Simpan dalam peti sejuk dan
dibakar semula sebelum memasukkan inti kastad.
Tat Keju

Bahan-bahan :
125 gm mentega
60 gm gula kastor
1 biji kuning telur
250 gm tepung gandum serbaguna
sedikit garam
1/2 sudu teh esen vanila
1-2 sudu besar air
Cara Membuatnya:
1. Pukul mentega, gula, garam dan esen vanila
hingga kembang.
2. Masukkan telur dan pukul sebati.
3. Masukkan tepung dan gaul hingga menjadi doh
yang lembut. Jika agak kering, tambahkan air dan
uli semula.
4. Bulatkan doh sebesar ibu jari dan tekan ke
dalam acuan tat. Bakar selama 20 minit pada
suhu 180 darjah celcius.
Inti Krim Keju :
250 gm krim keju Philadelpia
50 gm mentega
70 gm gula kastor
1 biji telur
1/2 cawan bluebery pie filling
Cara Membuatnya :
1. Pukul krim keju bersama mentega dan gula
hingga kembang dan gebu. Masukkan telur dan
pukul lagi hingga sebati.
2. Sudukan inti ke dalam tat yang telah dibakar
tadi.Letakkan sedikit bluebery pie filling ke tengah
tat dan lorekkan dengan lidi.
3. Bakar semula selama 20 minit pada suhu 180
darjah celcius sehingga inti masak.

Pastri Lapis Raja Sehari
Bahan-Bahan:
Bahan-bahan kulit :
450 gm tepung berserbuk penaik
1 camca teh garam
50 gm marjerin
75 gm lemak sayuran
100 ml susu segar
2 camca besar minyak - bahan inti
1 biji bawang besar, dihiris - bahan inti
100 gm cendawan tiram, dihiris halus - bahan inti
50 gm fucuk, direndam di dalam air panas dan
dipotong kecil - bahan inti
2 camca besar kicap - bahan inti
Bahan-bahan inti :
1 camca besar perahan
limau nipis
2 ulas bawang putih,
dicincang halus
25 gm walnut, dicincang
kasar
¼ camca teh serbuk lada
hitam
1 camca besar serbuk cili
1 camca besar rempah kari
daging
1 biji telur, dipukul, untuk
disapu
2 camca besar bijan, untuk
ditabur
Garam secukupnya
Cara:
Gaul dan ramas tepung bersama garam, marjerin dan lemak sayuran. Masukkan
susu dan gaul hingga sebati. Tutup doh dan biarkan 30 minit. Untuk membuat
intinya pula, panaskan minyak di dalam kuali. Tumis bawang hingga layu.
Masukkan cendawan dan kacau 2-3 minit. Masukkan bahan-bahan lain. Kacau
rata dan pastikan garamnya cukup baru diangkat inti dan disejukkan. Alas kertas
kalis minyak pada dasar tin berukuran 21 cm x 10 cm x 6 cm dan lengserkan
dengan sedikit mentega. Bulat-bulatkan sedikit doh sebesar guli dan isikan inti.
Atur ia pada dasar tin rapat-rapat supaya melekat. Sapukan telur dan taburkan
bijan. Bakar doh 45 -50 minit pada suhu 200'C.

Eclairs Cokelat dan Krim Paf - Dessert
Bahan-Bahan
Bahan untuk Pastri ‘Choux’
330 gm air
190 gm mentega
secubit garam
9 biji telur
Sedikit esen vanila
Bahan untuk krim kastard:
55 gm tepung kastard
2 biji telur
1 tin susu cair – dibahagikan dua
225 ml air
160 gm gula
1/2 sudu makan mentega
sedikit garam
sedikit esen vanila
Hiasan untuk éclair cokelat
1 blok cokelat
Kacang badam dicincang
Cara Cara
Cara membuat Pastri ‘Choux’
1. Jerangkan air bersama mentega dan garam.
2. Apabila sudah mendidih, masukan tepung dan kacau hingga rata.
3. Biarkan adunan ini sejuk sebelum menyalinnya ke mangkuk pemukul.
4. Dengan menggunakan pemukul “K”, masukan telur satu persatu dan pukul
hingga rata. Masukan esen vanila.
5. Masukan adunan ini ke dalam beg paip dengan menggunakan muncung
bentuk bintang.
6. Alaskan tin pembakar dengan kertas alas kuih dan picitkan bulatan kecil-kecil.
7. Bakar di ketuhar selama 25 minit dengan suhu 200 darjah.
8. Apabila sudah sejuk, belahkan dua dan isikan dengan krim kastard.
Adunan Eclairs Cokelat
Gunakan pastri yang sama tetapi picitkan adunannya memanjang seperti jejari.
Cara membuat krim kastard
1. Bancuh serbuk kastard dengan telur dan setengah tin susu cair.
2. Tapis dan ketepikannya.

3. Air, setengah tin susu cair dan gula dimasak atas dapur sehingga mendidih.
4. Apabila sudah mendidih, masukan bancuhan telur dan kastard tadi dan masak
lagi sehingga adunan ini pekat. Akhir sekali masukan mentega dan esen vanila.
Sejukkan krim ini sebelum diisikan ke dalam kelongsong krim paf tadi.
5. Sejukan paf sebelum dihidang.
INTI ÉCLAIR COKELAT
1. Sejukkan krim kastard yang sudah dimasak. Ambil 450 gm krim putar dan
pukul dengan tinggi kelajuan sehingga gebu.
2. Masukkan krim kastard tadi ke dalam krim putar ini dan kacau adunan
sehingga rata. Isikan ke dalam kelongsong éclair.
3. Cairkan sedikit cokelat dengan cara ‘double boil’ dan kemudian sapukan ke
atas éclair yang berinti dan tabur sedikit badam cincang.
DESSERTS
Brownie Bites with Caramel Fluff
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (12.35 oz.) package Pillsbury® Reduced Sugar Chocolate Fudge Brownie
• 1/3 cup Crisco® Pure Vegetable Oil
OR
1/3 cup Crisco® Puritan Canola Oil with Omega-3 DHA
• 3 tablespoons water
• 1 large egg
• 1/3 cup Smucker's® Sugar Free Caramel Spoonable Ice Cream Topping, plus
additional for drizzling if desired
• 2 cups sugar free frozen whipped topping, thawed
• 2 teaspoons mini semi-sweet chocolate chips
Directions:
HEAT oven to 350°F. Coat an 8 x 8-inch baking pan lightly with no-stick cooking
spray.
COMBINE brownie mix, oil, water and egg in medium bowl. Stir 50 strokes with
spoon. Spread evenly in prepared pan.
BAKE 30 to 32 minutes. Cool completely. Cut into cubes. Place half of cubes in 1
1/2-quart serving dish.
STIR caramel topping in bowl until smooth. Whisk in whipped topping until
blended. Spread half on top of brownie cubes in dish. Make another layer of
remaining brownie cubes and topping. Sprinkle with mini chocolate chips. Drizzle
with additional caramel topping, if desired.
Berry Patch Parfait
Ingredients:

• 2 tablespoons Smucker's® Strawberry Low Sugar Preserves
• 1 (6 oz.) container sugar free vanilla yogurt
• 1 cup low-fat granola cereal
• 1 cup fresh mixed berries
Directions:
COMBINE preserves and yogurt in bowl, mixing until well combined.
LAYER each of two 8-ounce parfait glasses as follows: 1/4 cup granola, 1/4 cup
berries, 1/4 cup granola, 3 tablespoons yogurt mixture, 1/4 cup berries.
GARNISH with dollop of remaining yogurt mixture and a whole strawberry.
Berries and Cream Cake Roll
Ingredients:
• Crisco® Flour No-Stick Spray
• 4 large eggs, separated
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup Pillsbury SOFTASILK® Cake Flour, or Pillsbury BEST® All Purpose
Flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar
• 1 cup Smucker's® Strawberry Preserves, or Smucker's® Low Sugar Strawberry
Preserves
• 1 cup heavy cream
• Fresh fruit and mint sprigs for garnish (optional)
Directions:
HEAT oven to 375°F. Spray 15 x 10 x 1-inch jelly roll pan with flour no-stick
cooking spray.
BEAT egg whites on high speed 4 to 5 minutes or until stiff peaks form. Beat egg
yolks in separate bowl 3 minutes or until slightly thick and light lemon colored.
Add sugar and vanilla to egg yolks; continue to beat 1 minute.
SIFT together flour, baking powder and salt in small bowl. Add to egg yolk
mixture. Fold in beaten egg white. Pour into prepared pan, spreading batter
evenly.
BAKE 8 to 10 minutes or until golden brown. Sprinkle powdered sugar onto clean
kitchen towel. Loosen cake edges from pan. Immediately invert onto towel.
Gently roll cake with the towel into a log, starting at long end. Cool completely,
about 45 minutes.
CHILL beaters and mixing bowl from electric mixer 10 minutes in preparation for
next step. Stir preserves slightly for easier spreading.
BEAT cream in chilled bowl with chilled beaters until stiff. Unroll cake; spread
carefully with preserves, then with whipped cream. Reroll cake without towel.
Wrap in plastic wrap. Chill 2 to 3 hours or overnight.

SPRINKLE with powdered sugar; garnish with fruit and mint, if desired, before
serving.
Banana Brownie Split Sundaes
Ingredients:
• 1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
• 1/4 cup water
• 2 large eggs
• 1 quart (4 cups) strawberry ice cream
• 2 bananas, sliced
• 1 cup sliced fresh strawberries
• 2/3 to 1 cup Smucker's® Hot Fudge Spoonable Ice Cream Topping
• 2/3 cup frozen whipped topping, thawed
Directions:
HEAT oven to 350°F. Line 15 x 10 x 1-inch baking pan with foil, extending foil
over sides of pan. Lightly spray foil with no-stick cooking spray.
PREPARE brownies according to package directions using oil, water and eggs.
Spread batter evenly in prepared pan. Bake 15 to 20 minutes. Cool 1 hour.
REMOVE brownies by lifting foil from pan; place on flat surface. Cut brownies
using 2 1/2 to 3-inch star-shaped or round cookie cutter. Remove from foil with
thin metal spatula.
SCOOP ice cream into individual bowls; top with banana slices and strawberries.
Drizzle with ice cream topping; dollop with whipped topping. Garnish with
brownie stars.
Brownie Sundae Bliss
Ingredients:
• 1 (19.5 oz.) box Fudge Brownie
• 1 (11.75 oz.) jar Smucker's® Hot Fudge Microwaveable Ice Cream
Topping
• 1 bottle Sundae Syrups Ice Cream Topping
• Vanilla ice cream
• 1 (5 oz.) jar pecans or walnuts in syrup
Directions:
HEAT oven to 325ºF. Spray 6 jumbo muffin tins with no-stick cooking spray.
Prepare brownie mix as directed on package, dividing batter among prepared
muffin tins. Bake 42 to 45 minutes; cool.

POUR hot fudge topping into 1 quart resealable freezer bag; microwave 20
seconds on HIGH and knead. Snip small corner off bag.
SQUEEZE caramel syrup onto center of each dessert plate; place brownie in
center. Coat one end of a few pecans or walnuts with hot fudge topping; place
around base of brownie.
TOP brownie with scoop of ice cream. Drizzle generously with caramel and hot
fudge topping, placing 2 nuts on top. Serve immediately.
Buckeyes
Ingredients:
• 1 1/2 cups Smucker's® Creamy Natural Peanut Butter, stirred
OR Jif® Creamy Peanut Butter
• 1/2 cup butter, softened
• 3 to 4 cups powdered sugar
• 1 (12 oz.) package (2 cups) semi-sweet chocolate chips
• 2 tablespoons Crisco® All-Vegetable Shortening
Directions:
COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an
electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until
blended. Beat in additional powdered sugar until mixture, when shaped into a
ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.
PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on
MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed
while coating peanut butter balls.
INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top
uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined
tray. Remove toothpick. Smooth over holes. Refrigerate until firm.
Brownie Sundae Pizza
Ingredients:
• 1 (12.35 oz.) package Pillsbury® Reduced Sugar Milk Chocolate Brownie
• 1 large egg
• 1 pint (2 cups) sugar free vanilla ice cream or frozen yogurt
• 1/4 cup Smucker's® Sugar Free Hot Fudge Spoonable Ice Cream
Topping
• 1/4 cup chopped Jif® Dry Roasted Peanuts
• Whipped cream

• 12 maraschino cherries with stems, drained and blotted dry
Directions:
HEAT oven to 350°F. Coat 12-inch pizza pan lightly with no-stick cooking spray.
COMBINE brownie mix, oil, water and egg in medium mixing bowl. Stir 50
strokes with spoon. Spread evenly in prepared pan. Bake 10 to 12 minutes or
until toothpick inserted in center comes out clean. Cool completely.
ALLOW ice cream to soften in refrigerator 30 minutes. Scoop small spoonfuls on
top of brownie. Spread with a knife to within 1-inch from edge. Freeze 30 minutes
or until ice cream hardens. Place topping in resealable plastic bag. Knead. Cut
very small corner off bag. Squeeze bag to drizzle over ice cream. Sprinkle with
peanuts. Cut into 12 slices. Dollop whipped cream about 2 inches from back
edge of each slice. Top each dollop with a maraschino cherry. Serve
immediately.
TIP Brownie Pizza can be prepared ahead. After cutting into slices, return to
freezer. Before serving, allow to set at room temperature a few minutes to let
brownie thaw. Top with whipped cream and cherries.
TIP Frozen sugar free whipped topping, thawed, may be used in place of
sweetened whipped cream.
Candyland Super Sundae
Ingredients:
• 1 (7.25 oz.) bottle Smucker's® Chocolate Fudge Magic Shell Ice Cream
Topping
• 1 pint strawberry ice cream
• 1 package rainbow sprinkles
• 1 pint vanilla ice cream
• 1 pint chocolate ice cream
• 1 pint mint chocolate chip ice cream
• 1 pint butter pecan ice cream
• 1 can refrigerated extra creamy whipped topping
• 1 jar maraschino cherries with stems
• 3 tablespoons sliced almonds
• 1 (5.51 oz) package chocolate caramel cookie bars, (fun size 10-pack)
Directions:
LINE a 15 x 10-inch pan with foil. Place pan and 5 small plates in freezer to chill.
Turn Magic Shell upside down and shake for at least 20 seconds.
SCOOP 4 rounded servings of strawberry ice cream onto a chilled plate. Coat
one scoop with Magic Shell, immediately topping with rainbow sprinkles. Repeat
with two more scoops, leaving 1 scoop plain. Transfer scoops from plate to
chilled pan in freezer.

REPEAT process with the 4 other flavors of ice cream, using a clean plate for
each flavor. Before coating each flavor, shake Magic Shell again. Freeze scoops
until solid or until ready to serve.
SERVE sundae by layering alternate colored ice cream scoops in shallow 9-inch
round bowl. Fill in gaps with mounds of whipped topping. Top off with cherries,
almonds and garnish with as many whole or chopped candy bars as desired.
Serve immediately.
Caramel Toffee Cake
Ingredients:
• 12 ounces frozen whipped topping, thawed
• 1/2 cup Smucker's® Caramel Spoonable Ice Cream Topping
• 1 (16 oz.) prepared angel food cake
• 6 (1.4 oz.) toffee candy bars, chopped
Directions:
MIX whipped topping and caramel topping gently until combined. Cut cake in half
horizontally. Place the bottom layer on a serving plate; spread with 1 cup cream
mixture and sprinkle with 1/3 cup candy bars. Repeat. Place top layer of cake on
bottom layer. Frost top and sides with remaining cream mixture and sprinkle with
remaining candy bars. Store in the refrigerator.
Caramel Swirled Cheesecake
Ingredients:
• 1 (8 oz.) package cream cheese, softened
• 1/3 cup sugar
• 4 cups frozen whipped topping, thawed
• 1 cup Smucker's® Caramel Spoonable Ice Cream Topping, divided
OR Smucker's® Butterscotch Spoonable Ice Cream Topping, divided
• 1 (9-inch) prepared graham cracker crust
Directions:
BEAT cream cheese and sugar in large bowl with electric mixer until smooth. Set
aside 1 cup whipped topping. Gently stir in remaining whipped topping. Add 1/4
cup caramel topping to mixture and mix thoroughly. Spoon mixture evenly into
prepared crust.
CUT, with a knife, 3 deep "s" shaped channels in the cream mixture and fill each
channel with caramel topping. Cut 2 more channels in the opposite direction to
swirl the filling and create a marble effect.
SPREAD reserved whipped topping evenly on top. Drizzle top of pie with
additional caramel topping. Refrigerate until set, about 2 hours.
TIP If desired, spread a thin layer of caramel topping on the crust before
spooning in the filling.

Chocolate Caramel Raspberry Sauce
Ingredients:
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 25 carmels, unwrapped
• 4 (1 oz.) squares semi-sweet chocolate
• 2 tablespoons butter
• 1/4 cup Smucker's® Seedless Red Raspberry Jam
• 1 pound cake, sliced
Directions:
COMBINE sweetened condensed milk, caramels and chocolate in heavy
saucepan over low heat; stir until smooth. Stir in butter and jam until smooth.
Serve warm over pound cake.
Chocolate Fudge Mousse
Ingredients:
• 2 cups cold milk
• 1 (3.9 oz.) package instant chocolate pudding
• 1/2 cup Smucker's® Hot Fudge Spoonable Ice Cream Topping, divided
• 3 cups frozen whipped topping, thawed
Directions:
WHISK milk and pudding mix in medium bowl for 2 minutes. Blend in 1/4 cup hot
fudge topping. Fold in whipped topping. Chill until serving.
PLACE 1/4 cup hot fudge topping into a 1-quart resealable bag. Knead until soft.
Cut small corner off bag. Drizzle over top of mousse before serving.
Chocolate Fudge Surprise Cupcakes
Ingredients:
• 1 (18.25 oz.) package Pillsbury® Reduced Sugar Yellow Cake
• 1/3 cup Crisco® Pure Canola Oil
• 1 cup water
• 3 large eggs
• 1/4 cup Smucker's® Sugar Free Hot Fudge Spoonable Ice Cream
Topping
• 1 (15 oz.) container Pillsbury® Reduced Sugar Chocolate Fudge Frosting
Directions:
HEAT oven to 350°F. Place 24 paper baking cups in muffin pans.
BEAT cake mix, oil, water and eggs in large mixing bowl at medium speed of
electric mixer for 2 minutes. Remove 1/2 cup batter and stir in hot fudge topping
until evenly blended. Put 2 tablespoons yellow batter in the bottom of each

baking cup. Place 1 heaping teaspoon fudge batter in middle of each cupcake.
Top with 1 tablespoon yellow batter smoothing to cover fudge.
BAKE 20 minutes or until toothpick inserted in center comes out clean. Cool
completely on cooling rack. Frost with chocolate fudge frosting
Chocolate Overload Brownie Pizza
Ingredients:
• 1 (15.9 oz.) box Pillsbury® Supreme Chocolate Extreme Brownie
• 1 large egg
• 1 (16 oz.) can Pillsbury® Chocolate Fudge Frosting
• 1/2 cup chocolate-covered wafer candies
• 1 (1.5 oz.) package chocolate-covered peanut butter cups, chopped
• 1 jar Smucker's® Hot Fudge Spoonable Ice Cream Topping
• 1 jar Smucker's® Hot Caramel Spoonable Ice Cream Topping
Directions:
HEAT oven to 350°F. Spray a 12-inch round pizza pan with no-stick cooking
spray. Prepare brownie mix in large bowl as directed on package, including syrup
packet, oil, water and egg. Spread onto prepared pan. Bake 16 to 20 minutes.
Cool completely.
SPREAD can of chocolate frosting over brownie. Top with chocolate-covered
wafer candies and chopped chocolate-covered peanut butter cups.
HEAT fudge and caramel toppings according to label directions; drizzle some of
each over top of the pizza. Cut in wedges and serve.
Citrus Cream Cannoli
Ingredients:
• 1/3 cup Orange Marmalade Simply Fruit
• 1 (15 oz.) container ricotta cheese, drained
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Ground cinnamon
• 1 tablespoon grated fresh orange peel
• 12 to 18 cannoli shells, purchased
•
GARNISH
• Mini chocolate chips or candy bits
• Additional powdered sugar
Directions:

COMBINE marmalade, ricotta, powdered sugar, vanilla, cinnamon and orange
peel in medium bowl. Spoon mixture into a pastry bag without a tip or into a
resealable plastic bag, then cut one corner off. Pipe into shells.
CHILL at least 2 hours or up to 6 hours. Garnish with mini chocolate chips or
candy bits. Sprinkle with powdered sugar before serving.
TIP Cannoli shells are available in your grocer's bakery, cookie aisle or at
Italian specialty shops.
Easy Chocolate Ice Cream 'n' Cake
Ingredients:
• 1 (18.25 oz.) package Pillsbury® White Cake
• 2/3 cup Smucker's® Chocolate Sundae Syrups Ice Cream Topping
• 1 cup slivered almonds, toasted and chopped* (optional)
• 2 cups (1 pint) heavy cream, whipped (do not use non-dairy whipped
topping)
• 1 (8 oz.) container frozen whipped topping, thawed
• Additional Smucker's® Chocolate Sundae Syrups Ice Cream Topping
• Additional toasted slivered almonds (optional)
Directions:
PREPARE and bake cake mix according to package directions for 13 x 9-inch
cake. Cool slightly. Turn out on sheet of aluminum foil. Cool thoroughly; set
aside.
LINE 13 x 9-inch baking pan with foil. Stir together sweetened condensed milk,
chocolate syrup and 1 cup chopped almonds, if desired, in large bowl. Fold in
whipped cream. Pour into prepared pan; cover.
FREEZE 6 hours or until firm. Lift ice cream out of pan with foil; turn out evenly
on top of cake layer. Quickly frost top and sides with whipped topping. Drizzle
with chocolate syrup. Garnish with additional almonds if desired. Return to
freezer at least 2 hours before serving.
TIP Can be made 2 weeks ahead.
TIP *To toast nuts: Place nuts in dry nonstick skillet; cook over medium heat,
shaking pan until nuts are lightly browned.
Creamy Mini Tarts
Ingredients:
• 1 (8 oz.) package cream cheese, softened
• 1/3 cup lemon juice

• 4 (1.9 oz.) boxes mini fillo shells
• 2/3 cup Smucker's Orchard's Finest Northwoods Blueberry Preserves
Directions:
BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened
condensed milk until smooth. Stir in lemon juice and vanilla until blended. Spoon
about 2 teaspoons into each mini shell. Refrigerate 2 hours or until firm.
MAKE a slight indentation in the filling using the back of small round measuring
spoon. Fill with 1/2 teaspoon preserves. Refrigerate until ready to serve.
VARIATIONS
FRESH FRUIT: Top mini tarts with fresh fruit such as strawberries, blueberries,
bananas, raspberries, cherries, kiwi, grapes or pineapple. Garnish with mint
leaves.
HOT FUDGE: Place 2 tablespoons Smucker's® Hot Fudge Topping into corner
of resealable plastic bag. Cut small corner off bag. Squeeze to drizzle over top of
mini tarts.
PRESERVES: Use different flavors of Smucker's® preserves or orange
marmalade to create a colorful assortment. Garnish with mint leaves.
SPECIAL OCCASIONS: Top with various decorator sprinkles or chocolate curls.
CHOCOLATE: Melt 1 cup semi-sweet chocolate chips. Stir into filling until
blended. Fill mini shells. Sprinkle with mini chocolate chips.
PEANUT BUTTER: Stir 1 cup Jif® Creamy Peanut Butter into filling until smooth
and blended. Fill mini shells. Top with foil-wrapped milk chocolate pieces,
unwrapped.
MOCHA: Dissolve completely 2 tablespoons Folger's Instant Coffee Crystals® in
lemon juice before adding to cream cheese mixture. Fill mini shells. Top with
chocolate curls.
Fruit and Granola Parfaits with Maple Mousse
Ingredients:
• 1 1/3 cups Maple Mousse
• 1 1/3 cups low-fat granola cereal
• 1 1/3 cups fresh mixed berries
• Fresh mint leaves
Directions:
LAYER each of four 8-ounce parfait glasses as follows: 1/3 cup granola, 1/3 cup
maple mousse, 1/3 cup berries; garnish with a dollop of remaining maple mousse
and a mint leaf.
Fudge Mousse and Caramel-Nut Trifle

Ingredients:
• 1 (11.75 oz.) jar Smucker's® Sugar Free Caramel Spoonable Ice Cream
Topping
• 2 (6.75 oz.) packages sugar free Rocky Road cookies, crumbled
• 1 (11.75 oz.) jar Smucker's® Sugar Free Hot Fudge Spoonable Ice Cream
Topping
• 2 (8 oz.) containers sugar free frozen whipped topping, thawed
Directions:
MIX caramel topping with crumbled cookies. Reserve 2 tablespoons of cookie
mixture for garnish.
WHISK hot fudge topping in medium bowl, gradually incorporating one container
whipped topping. Stir remaining container whipped topping in separate bowl until
fluffy.
LAYER ingredients in a trifle bowl or 2 1/2-quart glass bowl in the following order.
Place half of fudge mousse in bottom of bowl. Top with half of plain whipped
topping. Spoon all but reserved cookie mixture over topping. Top with remaining
fudge mousse. Dollop remaining plain whipped topping in the center. Crumble
reserved cookie mixture over topping. Refrigerate 1 hour before serving.
Ice Cream Cookie Dessert
Ingredients:
• 1 (1 1/4 lb.) package chocolate sandwich cookies
• 18 chocolate fudge mint cookies
• 1 tablespoon Crisco® Pure Canola Oil
• 1/2 gallon vanilla or mint chocolate chip ice cream, softened
• 2 cups Smucker's® Hot Fudge Spoonable Ice Cream Topping
• 1 (12 oz.) container whipped topping, thawed
Directions:
PLACE both kinds of cookies in medium bowl; crush until fine. Reserve 1 cup of
crumbs for topping.
MIX remaining crumbs with oil. Press into 13 X 9-inch pan. Spoon ice cream on
top of crumbs; freeze.
HEAT hot fudge topping as directed on jar. Spread over ice cream. Freeze 1
hour.
SPREAD with whipped topping. Top with reserved cookie crumbs. Freeze until
ready to serve.
Ice Cream n' Candy Cake
Ingredients:
• 1 (18.25 oz.) box Pillsbury® White Cake
OR Pillsbury® Yellow Cake

• 1 package milk chocolate toffee bits, divided
OR 4 of your favorite candy bars, roughly crushed or chopped
• 1 quart vanilla ice cream, softened
• 1 jar Smucker's® Hot Fudge Spoonable Ice Cream Topping
• 4 milk chocolate covered toffee bars, roughly crushed or chopped
Directions:
HEAT oven to 350ºF. Spray two 9-inch cake pans with flour no-stick cooking
spray. Set aside.
PREPARE cake mix according to package directions using oil. Stir in 1 cup of the
milk chocolate toffee bits.
POUR batter into prepared pans. Bake according to package directions. Cool 15
minutes in pans on racks. Remove from pans. Cool completely on racks.
COMBINE ice cream and remaining milk chocolate toffee bits in large bowl until
well blended. Spoon half the ice cream mixture into a 9-inch foil-lined cake pan.
Spread hot fudge topping evenly over ice cream mixture. Spread remaining ice
cream mixture over hot fudge. Freeze until firm.
PLACE one cooled cake layer on a foil-covered cardboard round. Remove ice
cream layer from pan, peel off foil; place ice cream on cake. Top with second
cooled cake layer. Frost sides and top with whipped topping. Decoratively
arrange broken and crushed candy bars on top.
FREEZE 2 to 3 hours or until firm. Let soften slightly before serving. Store any
leftovers in freezer.
Marshmallow Nut Chocolate Cake
Ingredients:
CAKE
• 1 cup Crisco® Butter Shortening
OR 1 stick Crisco® Butter Shortening Sticks
• 1 cup sugar
• 1 cup firmly packed brown sugar
• 4 large eggs
• 1/3 cup Eagle Brand® Sweetened Condensed Milk
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 1/2 cup unsweetened cocoa powder
• 2 1/2 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon

• 1 cup hot water
FROSTING
• 1/2 cup powdered sugar
• 1/2 cup Eagle Brand® Sweetened Condensed Milk
• 2 tablespoons Crisco® Butter Shortening
OR 2 tablespoons Crisco® Butter Shortening Sticks
TOPPINGS
• 1 cup chopped walnuts or pecans
• 1/2 cup miniature marshmallows, halved
• 1/3 cup Smucker's® Chocolate Sundae Syrups Ice Cream Topping
Directions:
HEAT oven to 350°F. Spray a 10-inch (12-cup) fluted tube pan with flour no-stick
cooking spray.
COMBINE shortening, sugar, brown sugar, eggs, 1⁄3 cup sweetened condensed
milk and vanilla. Beat at medium speed until creamy. Beat in buttermilk and
cocoa until well blended.
COMBINE flour, baking soda, cinnamon and salt in medium bowl. Add to
shortening mixture. Beat at low speed until blended. Beat at medium speed 5
minutes. Stir in hot water. Batter will be thin. Pour into prepared pan.
BAKE 40 to 50 minutes or until top springs back when touched lightly in center or
until toothpick inserted into center comes out clean. Cool 20 minutes. Remove
from pan. Place cake, fluted side up, on serving plate. Cool 10 minutes.
COMBINE powdered sugar, 1⁄2 cup sweetened condensed milk and 2
tablespoons shortening. Beat at high speed until glossy and of desired spreading
consistency. Spread over warm cake. Sprinkle with nuts and marshmallows.
Drizzle with chocolate syrup. Serve warm or cool completely
Profiteroles
Ingredients:
• 1/2 cup water
• 1/4 cup Crisco® Butter Shortening
OR 1/4 stick Crisco® Butter Shortening Sticks
• 1/2 cup Pillsbury BEST® All Purpose Flour
• 2 large eggs
• Ice cream (any flavor)
• Smucker's® Chocolate Sundae Syrups Ice Cream Topping
Directions:
HEAT oven to 400ºF.

COMBINE water and shortening in medium saucepan. Heat to a rolling boil. Add
flour and salt, stirring constantly until mixture forms a ball. Continue to cook and
stir 1 minute. Remove from heat. Add eggs all at once. Beat until smooth.
DROP by teaspoonfuls at least 1 1⁄2-inches apart onto ungreased baking sheets.
Bake 20 to 30 minutes or until golden brown. Cool away from draft.
CUT off tops of cooled cream puffs. Remove dough filaments from inside. Fill
with small scoop of ice cream. Replace tops. Drizzle with chocolate syrup.
Praline Bars
Ingredients:
CRUST
• 3/4 cup butter, softened
• 1/2 cup sugar
• 1 1/2 cups Pillsbury BEST® All Purpose Flour
FILLING
• 2 (8 oz.) packages cream cheese, softened
• 1/2 cup sugar
• 2 large eggs, beaten
• 1/2 cup almond brickle chips
• 1/4 cup Smucker's® Caramel Spoonable Ice Cream Topping
OR Smucker's® Hot Caramel Spoonable Ice Cream Topping
Directions:
CRUST
HEAT oven to 350°F. Mix butter, sugar and vanilla with electric mixer on medium
speed until light and fluffy. Gradually add flour, mixing on low speed until
blended. Press onto bottom of a 9 x 13-inch baking pan.
BAKE 20 to 23 minutes until lightly browned.
FILLING
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until
well blended. Add eggs; mix well. Stir in brickle chips. Pour over crust. Drop
teaspoonfuls of caramel topping over cream cheese mixture. Gently run a knife
through the batter to swirl the caramel topping.
BAKE 30 minutes. Cool in pan on wire rack. Refrigerate. Cut into bars.
Ribbon Layer Cake
Ingredients:

• 1 (18.25 oz.) box Pillsbury® Lemon Cake
• 1 cup water
• 1/3 cup Crisco® Pure Canola Oil
• 3 large eggs
• Food coloring (yellow, green, red)
• Smucker's® Strawberry Jelly
FROSTING
• 3/4 cup Crisco® All-Vegetable Shortening
OR 3/4 stick Crisco® All-Vegetable Shortening Sticks
• 2 1/2 cups powdered sugar
• 1 1/2 teaspoons vanilla extract
• 2 or 3 tablespoons milk
• 6 drops green food coloring
Directions:
HEAT oven to 350ºF. Spray three 8-inch square pans with no-stick cooking
spray.
PREPARE cake mix according to package directions, using water, oil and eggs.
Divide batter into thirds. Color each third with food coloring to make pale yellow,
pale green and pale pink batters. Pour batter into prepared pans.
BAKE 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans on racks. Remove from pans. Cool completely on racks.
TRIM edges and cut each layer in half to make 6 rectangles. Spread 5 cake
layers with jelly. Stack layers, alternating colors. Top with remaining section. Turn
entire cake on its side so layers are vertical. Place on serving plate. Wrap and
refrigerate while preparing frosting.
BEAT shortening, powdered sugar, vanilla and milk until creamy. Blend in food
coloring to color frosting a pale green. Frost top and sides of cake. Refrigerate
until serving. Cut thin slices of cake across layers to create ribbon effect.
S'More Sundae
Ingredients:
• 2 tablespoons graham cracker crumbs or 2 squares graham crackers,
crushed
• 2 scoops vanilla ice cream
• Smucker's® Hot Fudge Microwaveable Ice Cream Topping, heated
according to package directions
• Smucker's® Marshmallow Spoonable Ice Cream Topping
• Character-shaped graham crackers
Directions:
PLACE graham cracker crumbs in bottom of a sundae glass. Scoop ice cream
over top of crumbs.
STIR hot fudge topping; spoon onto ice cream. Spoon marshmallow ice cream
topping onto hot fudge layer.

GARNISH with several character shaped graham crackers on top of the sundae.
Serve immediately.
Strawberries and Cream Trifle
Ingredients:
• 1 1/2 cups cold water
• 1 (4-serving size) package instant vanilla flavor pudding and pie filling mix
• 4 cups sliced fresh strawberries
• 1 cup Smucker's® Strawberry Preserves
• 1 large (9-inch) prepared angel food cake, cut into 3/4-inch cubes (about 8
cups)
• Additional fresh strawberries for garnish
• 2 tablespoons sliced almonds (optional)
Directions:
WHISK sweetened condensed milk and water in large bowl. Add pudding mix.
Whisk 2 minutes until well blended. Refrigerate 5 minutes. Fold in whipped
topping.
STIR together sliced strawberries and preserves. Spoon 2 cups pudding mixture
into bottom of 4-quart clear glass trifle bowl or round glass serving bowl. Top with
half the cake cubes, half the strawberries and half the remaining pudding mix.
Repeat layers, ending with pudding.
REFRIGERATE 3 to 4 hours or until set. Garnish top of trifle with additional
sliced strawberries and almonds just before serving.
Strawberry Angel Cookies
Ingredients:
• 1 (16 oz.) package Pillsbury® Angel Food Cake
• 3/4 cup Smucker's® Strawberry Sugar Free Preserves
OR 1 cup Smucker's® Special Recipe Strawberry Preserves
• 3 tablespoons mini semi-sweet chocolate chips
Directions:
HEAT oven to 325°F. Coat baking sheet with no-stick cooking spray.
BEAT together cake mix and preserves (do not add water) at low speed of
electric mixer 1 minute or until evenly moistened. Continue to beat an additional
1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared
baking sheet.
BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on
baking sheet. Place on cooling rack to cool completely. Cookies will be soft and
chewy.

TIP Store between sheets of wax paper to keep from sticking together
Strawberry Brownie Shortcakes
Ingredients:
• 1 (19.5 oz.) package Pillsbury® Classic Milk Chocolate Brownie
• 1/4 cup water
• 2 large eggs
• 1 quart vanilla ice cream or flavor of your choice
• 2 cups sliced strawberries
• 1 (11.75 oz.) jar Smucker's® Hot Fudge Spoonable Ice Cream Topping
• 1 jar maraschino cherries
Directions:
HEAT oven to 350°F. Prepare brownie mix as directed on package using oil,
water and eggs. Cool completely in pan.
CUT into 20 squares. Top 10 brownie squares with small scoops of ice cream
and sliced strawberries. Top with remaining brownie squares.
MICROWAVE hot fudge topping according to package directions. Drizzle each
sundae with hot fudge. Dollop with whipped topping. Garnish with maraschino
cherries. Serve immediately.
Strawberry Cheesecake Brownies
Ingredients:
• 1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
• 1/4 cup water
• 4 large eggs, divided
• 3/4 cup chopped walnuts (optional)
• 2 (8 oz.) packages cream cheese, softened
• 1/3 cup lemon juice
• 1/2 cup Smucker's® Seedless Strawberry Jam
Directions:
HEAT oven to 350°F. Spray a 13x9-inch baking pan with no-stick cooking spray.
Combine brownie mix, oil, water and 2 eggs in large bowl; stir 50 strokes with
spoon. Stir in nuts, if desired. Spread into prepared pan. Bake 20 minutes.

BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened
condensed milk. Mix in remaining 2 eggs, lemon juice and vanilla until smooth.
Pour evenly over warm brownie.
STIR jam until smooth. Drop by teaspoonfuls over surface of filling. With a knife,
swirl jam gently through filling to create marble effect. Bake additional 35 to 40
minutes or until top is lightly browned. Cool 1 hour. Loosely cover and chill in
refrigerator for 2 hours or more. Cut into bars.
Waffle-Berry Sundaes
Ingredients:
WAFFLES
• 2 cups Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add
Water)
• 1 1/4 cups water
• 1 large egg, slightly beaten
TOPPING
• 1 pint vanilla ice cream (2 cups)
• Fresh strawberries, hulled and sliced
• 1 (11.75 oz.) jar Smucker's® Strawberry Spoonable Ice Cream Topping
• 1 (20 oz.) container Smucker's® Chocolate Sundae Syrups Ice Cream Topping
• Whipped cream or topping
• 8 maraschino cherries with stems (optional)
Directions:
HEAT waffle iron according to manufacturer's instructions.
COMBINE waffle mix, water, oil and egg in medium bowl. Stir until large lumps
disappear. Spray waffle iron with no-stick cooking spray. Pour scant 1/3 cup
batter evenly over heated waffle iron surface. Bake until steaming stops and
waffle is golden brown.
TOP each waffle with ice cream, fresh strawberries, strawberry topping,
chocolate syrup, whipped cream and a cherry, if desired. Serve immediately.

Viennese Berry Cream Fingers
Ingredients:
• 1/3 cup Smucker's® Triple Berry Fruit Syrup, or any flavor Smucker's® Fruit
Syrup, chilled
• 1 cup (1/2 pt.) heavy cream, chilled
• 1 pint fresh small strawberries, washed, stemmed and sliced lengthwise, 1/4-
inch thick
• 2 (3 oz.) packages ladyfingers
• Smucker's® Chocolate Sundae Syrups Ice Cream Topping, at room
temperature
• Powdered sugar (optional)
Directions:
CHILL medium bowl and beaters from electric mixer in refrigerator 15 minutes.
Beat together chilled fruit syrup and cream in chilled bowl, gradually increasing
speed on mixer to HIGH. Beat until stiff peaks form.
SEPARATE ladyfingers, pairing a top and bottom. Spread bottom halves
generously with berry cream. Top with slices of strawberries and cover with top
halves.
DRIZZLE chocolate syrup over tops of ladyfingers. Refrigerate 30 minutes before
serving. Sprinkle with powdered sugar, if desired.
Easy Tiramisu
1. Ingredients
3 tablespoons instant espresso powder
1 (8 ounce) package reduced-fat cream cheese
3/4 cup heavy cream
1/3 cup sugar
2 (3 ounce) packages soft ladyfingers
Unsweetened cocoa powder, for dusting
2. Cooking Directions
In a medium bowl, mix espresso powder with 3 tablespoons boiling water until
dissolved. Add 1 1/2 cups cold water; set aside.
With an electric mixer, beat cream cheese with heavy cream and sugar until light
and fluffy.
Spread a few tablespoons of cream-cheese mixture in the bottom of a 2-quart
serving dish. Separate ladyfingers. One by one, dip a third of ladyfingers in
espresso, then arrange in bottom of dish. Spread with a third of cream-cheese
mixture. Repeat twice with remaining ladyfingers, espresso, and cream-cheese
mixture (can be refrigerated, covered, up to 1 day).
Dust with cocoa just before serving.
Yield: 6 servings

Lime Chiffon Pie
2/3 cup boiling water 1 pkg
(3 oz.) JELL-O Lime Flavor Sugar Free Gelatin ice cubes
1/2 cup cold water
2 cups thawed COOL WHIP FREE Whipped Topping
1-1/2 tsp lime zest
2 Tbsp. lime juice
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
ADD boiling water to gelatin mix in large bowl; stir with whisk 2 min. until
completely dissolved. Add enough ice to cold water to make 1 cup. Add to
gelatin; stir until ice is melted.
STIR in COOL WHIP, zest and juice. Refrigerate 15 to 20 min. or until mixture is
very thick and will mound. Spoon into crust.
REFRIGERATE 4 hours.
Kraft Kitchens TipsMakeover - How We Did ItWe've taken a classic pie and given
it a makeover. We omitted the eggs and condensed milk to give this pie a fluffier
texture. The tart lime filling is made with JELL-O Lime Flavor Sugar Free Gelatin,
COOL WHIP FREE Whipped Topping and fresh lime juice and zest. These small
changes result in a savings of 170 calories and 7.5 grams of fat per serving!
Special ExtraGarnish with thin lime wedges and/or additional lime zest.Lemon
Chiffon PiePrepare as directed, using JELL-O Lemon Flavor Sugar Free Gelatin,
lemon zest and lemon juice.
Frosty Orange Crème Layered Dessert
2 cups orange sherbet (only use if no flavor specified) or sorbet,
Softened1pkg. (8 oz.) PHILADELPHIA Cream Cheese,
Softened 1 can (14 oz.) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed!
LINE 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to
form even layer. Freeze 10 min.
MEANWHILE, beat cream cheese in large bowl with mixer until creamy.
Gradually add condensed milk and juice, beating until blended. Gently stir in
COOL WHIP. Spread over sherbet in pan.
FREEZE 3 hours. To unmold, invert pan onto plate; remove foil.
Kraft Kitchens TipsHealthy LivingTrim 30 calories and 3 grams of fat per serving
by preparing with PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE
Whipped Topping.How to Soften SherbetTo soften sherbet, spoon measured
amount of sherbet into microwaveable bowl. Microwave on MEDIUM (50%) 10 to

15 sec. or until slightly softened.How to Easily Cut DessertRemove from freezer
about 10 min. before serving to soften slightly before slicing.
Lemon-Blueberry Squares
Makes:
16 servings
32 NILLA Wafers
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1 Tbsp. lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup blueberries
Make It!
LINE bottom and sides of 8-inch square dish with wafers; set aside.
BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk.
Add dry pudding mixes and lemon juice; mix well. Whisk in 2 cups COOL WHIP
and berries. Spoon into prepared dish.
REFRIGERATE 3 hours or until set. Serve topped with remaining COOL WHIP.
Kraft Kitchens Tips
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl.
Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional
package of cream cheese.

Watermelon Pops
Makes: 16 servings
What You Need
1 cup sugar, divided 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin 2 cups boiling
water, divided ice cubes 1 cup cold water, divided 1 pkg. (3 oz.) JELL-O
Strawberry Flavor Gelatin 3 Tbsp. miniature semi-sweet chocolate chips 1/2 pkg.
(4 oz.) PHILADELPHIA Cream Cheese, softened 1-1/2 cups thawed COOL
WHIP Whipped Topping Make It!
MIX 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water;
stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to
measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted.
Refrigerate 25 min.

MEANWHILE, repeat Step 1 using strawberry gelatin mix and omitting the
refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp.
chocolate chips into gelatin in each cup.
BEAT cream cheese and remaining sugar with mixer in medium bowl until well
blended. Stir in COOL WHIP; spread over gelatin in cups.
POUR lime gelatin over cream cheese mixture. Insert wooden pop stick into
gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from
cups just before serving.

Kraft Kitchens TipsNoteLook for wooden pop sticks in craft or hobby stores. If
you don't have pop sticks, you can use plastic spoons for handles instead.How to
Easily Remove Frozen Pops from CupsDip cups in warm water for 15 sec. Peel
off cups.(Do not twist or pull pop sticks.)
PHILADELPHIA Double-Chocolate Cheesecake
24 OREO Cookies, crushed (about 2 cups) 1/4 cup (1/2 stick) butter or
margarine, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar 2 Tbsp. flour 1 tsp. vanilla 1 pkg. (8 squares) BAKER'S Semi-Sweet
Chocolate, melted, slightly cooled 4 eggs 1/2 cup blueberries Make It!HEAT
oven to 325ºF.
MIX crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10
min.
BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add
chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just
until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
Use foil to lift cheesecake from pan. Top with berries.
Kraft Kitchens TipsSize-WiseNeed a sweet treat to serve a crowd? Try this rich,
chocolatey dessert! Since it serves 16 people, it easily fits the bill.How to Press
Crumb Mixture Into Pan To Make CrustUse bottom of dry measuring cup to press
crumb mixture onto bottom of pan.Special ExtraAdd 1/4 cup hazelnut liqueur with
the melted chocolate.

Quick Lemon-Berry Trifle
Prep Time: 15 min Total Time: 1 hr 15 min Makes: 16 servings, 1/2 cup each
What You Need!2-1/2 cups cold milk 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor
Instant Pudding, or any other flavor 2 cups thawed COOL WHIP Whipped
Topping, divided 4 cups mixed fresh berries (blueberries, raspberries and sliced
strawberries), divided 42 NILLA Wafers Make It!
BEAT milk and pudding mixes with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
Reserve 1/4 cup berries for garnish; set aside.
ARRANGE 21 wafers on bottom and up side of 2-1/2-qt. bowl; top with layers of
1/3 pudding mixture and 1/2 each berries and remaining pudding mixture. Top
with remaining wafers, berries, pudding mixture and COOL WHIP. Garnish with
reserved berries.
REFRIGERATE 1 hour.
Kraft Kitchens TipsSpecial ExtraFor extra lemon flavor, toss mixed berries with 2
Tbsp. sugar and 1 Tbsp. lemon zest before using.
Chocolate Éclair Squares
What You Need!

2 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
64 NILLA Wafers
2 squares BAKER'S Semi-Sweet Chocolate
BEAT milk and pudding mixes with whisk 2 min. Stir in COOL WHIP.
ARRANGE 16 wafers on bottom of 8-inch square dish; cover with 1/3 of pudding
mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.
MICROWAVE chocolate in microwaveable bowl on HIGH 1 min. or until melted
when stirred. Drizzle over dessert.
Kraft Kitchens Tips
Special Extra
Garnish with COOL WHIP Whipped Topping (in a can) just before serving.
Keeping It Safe
Store leftovers in refrigerator.
JELL-O Magic Mousse
Prep Time: 10 min Total Time: 8 hr 10 min Makes: 10 servings, about 1/2 cup
each What You Need!3 cups boiling water 1 pkg. (6 oz.) or 2 pkg. (3 oz. each)
JELL-O Strawberry Flavor Gelatin 1 tub (16 oz.) COOL WHIP Whipped Topping,
thawed Make It!
ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Whisk in
COOL WHIP until well blended. (Mixture will be thin.)
POUR into 10 glasses or dessert dishes, 1-1/2-qt. bowl or 6-cup mold sprayed
with cooking spray.
REFRIGERATE 8 hours or until set. If using mold, unmold dessert onto serving
plate just before serving.
Kraft Kitchens TipsSize-WiseSince this indulgent dessert serves so many people,
it's a great choice to serve at your next party. ShortcutIs the COOL WHIP still
frozen? No need to worry. Just follow the recipe as directed, using the still-frozen
COOL WHIP. Just be sure to stir the gelatin mixture until the COOL WHIP is

completely melted as directed before pouring into the glasses, dessert dishes,
bowl or mold. Special ExtraIf preparing dessert in mold, melt 1 square BAKER'S
Semi-Sweet Chocolate as directed on package; pour into resealable plastic bag.
Cut off small piece from 1 bottom corner of bag; squeeze chocolate over serving
plate as desired. Refrigerate until firm. Unmold dessert onto plate just before
serving.
Lemon-Cream Cheese Cupcakes
What You Need!1 pkg. (2-layer size) white cake mix 1 pkg. (3.4 oz.) JELL-O
Lemon Flavor Instant Pudding 1 cup water 4 egg whites 2 Tbsp. oil 1 pkg. (16
oz.) powdered sugar 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4
cup (1/2 stick) butter, softened 2 Tbsp. lemon juice Make It!
HEAT oven to 350ºF. Beat cake mix, pudding mix, water, egg whites and oil in
large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on
medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin
cups.
BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in
pans 10 min.; remove to wire racks. Cool completely.
MEANWHILE, beat sugar, cream cheese, butter and juice with mixer on low
speed until well blended. Frost cupcakes.
Kraft Kitchens TipsSubstitutePrepare as directed, using PHILADELPHIA
Neufchatel Cheese. Special ExtraStir 1 tsp. lemon zest into frosting mixture.

Angel Lush
1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained.
1 pkg. (1.5 oz.) JELL-O Vanilla Flavor
Fat Free Sugar Free Instant Pudding 1 cup thawed COOL WHIP LITE or COOL
WHIP Sugar Free Whipped Topping 1 pkg. (10 oz.)
Round angel food cake, cut horizontally into 3 layers
10 fresh strawberries
MIX pineapple and dry pudding mix in medium bowl with whisk until well blended.
Stir in COOL WHIP.
STACK cake layers on plate, filling layers and topping with pudding mixture.
REFRIGERATE 1 hour. Top with berries just before serving.
DOLE is a registered trademark of Dole Food Company, Inc. Kraft Kitchens
TipsLush Dessert CupsOmit cake. Prepare pudding mixture as directed.
Refrigerate several hours or until chilled. Serve spooned into dessert dishes.
How to Cut Angel Food CakeUse a serrated knife and gentle sawing motion to
easily cut the angel food cake.

Strawberry Delight Squares
What You Need!10 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)
1/2 cup sugar, divided 6 Tbsp. butter or margarine, melted 1-1/2 pkg. (8 oz.
each) PHILADELPHIA Neufchatel Cheese, softened 2 Tbsp. milk 1 cup thawed
COOL WHIP LITE Whipped Topping 2 cups boiling water 1 pkg. (0.6 oz.) JELL-
O Strawberry Flavor Sugar Free Gelatin 1-1/2 cups cold water 2 cans (8-1/4 oz.
each) mandarin oranges, drained Make It!
MIX graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch
pan.
BEAT Neufchatel, remaining sugar and milk with whisk until well blended. Stir in
COOL WHIP; spread over crust. Refrigerate until ready to use. Meanwhile, add
boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved.
Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in oranges.
Spoon over Neufchatel layer.
REFRIGERATE 3 hours or until firm. Cut into squares.
Kraft Kitchens TipsSize-WiseSweets can be part of a balanced diet but
remember to keep tabs on portions.SubstitutePrepare using 2 pkg. (0.3 oz. each)
strawberry gelatin.Storage Know-HowOnce thawed, store COOL WHIP LITE
Whipped Topping in the refrigerator for up to 2 weeks or re-freeze for up to 3
months.
Cream Puff Pastry
1/2 c. butter
1 c. boiling water
1 c. pre-sifted flour
1/4 tsp. salt
4 eggs
Put butter and water in small saucepan; stir over high heat until melted and liquid
is boiling rapidly. Add flour and salt at once; raise saucepan a few inches above
heat. Stir briskly. Mixture will come away from sides of pan and form a ball in
center.

Cook and stir 30 seconds more. Remove from heat. Break 1 egg into the paste;
beat fast until smooth and fluffy. Repeat until all the eggs are used.
Drop by whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches
apart. Bake at 350 degrees until puffed and golden 35-40 minutes. Cool away
from drafts. Cut off tops and fill with filling or ice cream.
CREAM PUFF FILLING:
1/3 c. sugar
2 c. milk
2 tbsp. butter
2 tsp. vanilla
2 tbsp. cornstarch
2 egg yolks, slightly beaten
Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook
over medium heat, stirring constantly until mixture thickens and boils. Remove
from heat; stir in butter and vanilla. Cool and fill cream puffs.
Chocolate Eclairs or Cream Puffs
SHELLS:
1 c. water
1/2 c. butter
Salt
Boil above. Add all at once 1 cup flour. Stir; remove from heat. Cool slightly.
Should look like mashed potatoes.
Beat in 4 eggs, one at a time. Drop by teaspoon on greased cookie sheet.
Bake at 400 degrees for 15 minutes. Turn down oven to 350 degrees and bake
an additional 15 minutes. For larger shells use tablespoon and add 10 minutes
more to each baking time.
Chocolate Eclair Filling:
Mix, 2 small packages vanilla pudding with 3 cups milk. Fold in 8 ounces of Cool
Whip. Fill shells and frost with chocolate icing.
CREAM PUFF DESSERT
Boil together 1 stick butter and 1 cup water. Add 1 cup flour. Mix well. Cool
slightly. Stir in 4 eggs, one at a time. Mix well and spread into 9 x 13 inch
greased pan. Bake at 400 degrees for 30 minutes. Cool completely. Makes a
pretty crust.
DESSERT:
Take 1 large box vanilla instant pudding. Add 3 cups milk and 18 ounce package
softened cream cheese. Mix together with a wire whip so lumps disappear. Pour
into cream puff crust. Spread 8 ounces Cool Whip on top of pudding and drizzle
Hershey's syrup on top. Refrigerate. Keeps very well for days. The cream cheese
gives the pudding a different, good taste.

Floating Island
1 can condensed milk
1 (12 oz.) can Pet milk
1 condensed milk can of water
4 eggs (separated), need yolks
1 tbsp. vanilla
ISLAND:
4 egg whites
4 tbsp. sugar
Few drops of lemon juice
Beat egg yolks well - add milks and water then heat on stove, stirring constantly -
do not let boil - until thickens, approximately 15 minutes. Remove from stove.
Add in vanilla and pour in glass bowl. (If this mixture boils the egg will curdle and
it's no good - if it's not stirred constantly the bottom will burn and again it's lost.)
Beat egg whites until stiff (approximately 5 minutes), slowly add sugar and lemon
juice. When stiff and holding peaks, add in big spoonfuls to top of custard mix in
glass bowl to look like "Floating Islands". Serves 8.
Floating Island
3 eggs
9 egg yolks
1 c. sugar
1 tsp. salt
1/2 gallon milk
2 tsp. vanilla
ISLANDS
9 egg whites
1 c. sugar
1 tsp. cream of tartar
1 tsp. vanilla
Scald milk. Slightly bet 9 egg yolks and 3 eggs. Add sugar and salt to eggs, and
then stir egg mixture into scalded milk. Cook custard over low heat until slightly
thick - about 1 hour, stirring constantly. Cool and add 2 teaspoons vanilla. Pour
custard into shallow pans, filling less than 1 1/2 inches.
Prepare islands by beating 9 egg whites until stiff. Add sugar, cream of tartar and
vanilla. Drop islands from a spoon onto custard. Brown islands in oven (350
degrees) about 10 minutes. Cool and refrigerate 2 hours. 24 servings. Serve in
sauce dishes with 2 or 3 islands.
Islands in the Stream
1 qt. milk
3 lg. eggs, separated
2/3 c. granulated sugar
2 heaping tsp. all-purpose flour

1 tsp. vanilla extract
Prepare custard:
In 2-quart saucepan over medium heat, heat milk only until tiny bubbly form
around edge; do not allow to boil. Meanwhile, in medium-size bowl with mixer at
medium speed, beat egg yolks and all but 3 tablespoons sugar until light and
fluffy; beat in flour until smooth. When milk is hot, remove from heat; gradually
add 3/4 cup milk to egg yolk mixture, stirring rapidly with wooden spoon.
Slowly pour yolk mixture back into remaining milk in saucepan, stirring
constantly. Set over very low heat; cook 20 to 25 minutes, stirring constantly until
mixture thickens enough to coat back of metal spoon; do not allow to boil.
Remove from heat; stir in vanilla. Pour custard through fine-mesh strainer into
metal bowl. Cover surface of custard with plastic wrap; refrigerate at least 45
minutes until cold.
Prepare meringue "islands":
In 12-inch skillet over high heat, bring enough water to fill skillet 2/3 full to boil.
Meanwhile, in large bowl with mixer at high speed, beat egg whites until foamy;
beat in remaining 3 tablespoons sugar, 1 tablespoon at a time, until stiff glossy
peaks form. Reduce heat under skillet so water barely simmers. Using
tablespoon, scoop up some of meringue mixture; form into egg shape with
second tablespoon held upside down.
Gently drop meringue into simmering water. Using about half of meringue
mixture, repeat to make 5 more "islands", dropping into water and spacing well
apart. Simmer "islands" 2 minutes on each side, turning carefully.
Using slotted spoon, remove to paper towels to drain. Repeat procedure with
remaining meringue mixture; you should have about 12 "islands".
Chocolate Roulade

Ingredients
Serves 8 to 10
Vegetable-oil cooking spray
1/4 cup unsweetened cocoa powder, plus more for dusting
1/2 cup cake flour (not self-rising)
2 tablespoons cornstarch
Pinch of salt
4 large eggs
1/2 cup sugar
Armagnac Syrup
Chestnuts, in syrup, drained, for garnish
Chestnut Mousse
Chocolate Glaze
Directions
Preheat oven to 375 degrees. Coat a 13-by-18-inch rimmed jelly-roll pan with
cooking spray; line with parchment. Coat lining with cooking spray. Dust with
cocoa; tap out excess. Sift cocoa, flour, cornstarch, and salt together into a bowl;
set aside.
Put eggs and sugar in the heatproof bowl of an electric mixer; set over a pan of
simmering water. Whisk constantly until sugar is dissolved and eggs are hot to
the touch. Transfer bowl to mixer fitted with the whisk attachment. Beat on high
speed until pale, fluffy, and cool.
Sprinkle flour mixture over egg mixture; gently fold in with a rubber spatula.
When almost combined, pour melted butter down side of bowl; fold in. Pour
batter onto pan; smooth. Bake until cake pulls away from sides of pan and is
springy to the touch, 8 to 10 minutes.
Run a thin knife around cake. Invert onto a clean kitchen towel dusted
generously with cocoa; peel off parchment.
Starting from one short end, roll cake, using towel to guide into a log. Transfer to
a wire rack; let cool completely.

Unroll cake. Brush surface with Armagnac syrup; then spread with mousse,
leaving a 1/2-inch border. Roll up again, using kitchen towel. Bring towel's edges
together along top of cake; secure with clothespins (leave ends open).
Refrigerate at least 4 hours or overnight.
Transfer cake to a rack set over a rimmed baking sheet; remove towel. Pour
glaze on top. Refrigerate 30 minutes. Garnish with chestnuts, if desired.
Devil's Food Cupcakes
Ingredients
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature
Chocolate Ganache Frosting
Chocolate Curls, for decorating (optional)
Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk
together cocoa and hot water until smooth. In another bowl, whisk together flour,
baking soda, baking powder, and salt.
Melt butter with sugar in a saucepan over medium-low heat, stirring to combine.
Remove from heat, and pour into a mixing bowl. With an electric mixer on
medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at
a time, beating until each is incorporated, scraping down sides of bowl as
needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed
to low. Add flour mixture in two batches, alternating with the sour cream, and
beating until just combined after each.
Divide batter evenly among lined cups, filling each three- quarters full. Bake,
rotating tins halfway through, until a cake tester inserted in centers comes out
clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out
cupcakes onto racks and let cool completely. Cupcakes can be stored overnight
at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate
up to 3 days in airtight containers; bring to room temperature and garnish with
chocolate curls just before serving.
Coconut Cupcakes
Ingredients
Makes 2 dozen
3 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
3 sticks (1 1/2 cups) unsalted butter, room temperature
2 1/4 cups sugar
1 cup coconut milk
8 large egg whites
1 1/4 cups shredded sweetened coconut
Seven-Minute Frosting
Fresh Roasted Coconut, for garnish

Directions
Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper
liners; set aside.
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and
2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl
as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three
parts, alternating with the milk and beginning and ending with the flour; beat until
just combined. Transfer mixture to a large bowl; set aside.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg
whites on low speed until foamy. With mixer running, gradually add remaining 1/4
cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do
not overbeat. Gently fold a third of the egg-white mixture into the butter-flour
mixture until combined. Gently fold in remaining egg-white mixture; stir in
shredded coconut.
Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup
batter. Bake, rotating pans halfway through, until the cupcakes are golden brown
and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25
minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert
and let cool completely, top sides up. Frost cupcakes with seven minute frosting,
swirling to cover. Cupcakes may be stored in a covered container in the
refrigerator for up to 3 days. Garnish with fresh coconut just before serving.
Strawberry Cupcakes
Ingredients
Makes 2 dozen
3 cups cake flour (not self-rising)
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 1/4 cups sugar
1 cup milk
8 large egg whites

Strawberry Meringue Buttercream
24 small fresh strawberries, washed (hulls intact), for garnish
Directions
Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper
liners; set aside.
In a medium bowl, sift together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and
2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl
as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three
parts, alternating with the milk and beginning and ending with the flour; beat until
just combined. Transfer mixture to a large bowl; set aside.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg
whites on low speed until foamy. With mixer running, gradually add remaining 1/4
cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do
not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture
until combined. Gently fold in remaining egg-white mixture.
Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup
batter. Bake, rotating pans halfway through, until the cupcakes are golden brown
and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25
minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert
and let cool completely, top sides up. Frost cupcakes with strawberry meringue
buttercream, swirling to cover. Cupcakes may be stored in a covered container in
the refrigerator for up to three days. Garnish with strawberries just before
serving.
Strawberry Meringue Buttercream
Ingredients
Makes 5 cups
4 large egg whites
1 1/4 cups sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
1 teaspoon pure vanilla extract
1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor
Directions
In the heatproof bowl of an electric mixer set over a saucepan of simmering
water, combine egg whites and sugar. Cook, whisking constantly, until sugar has
dissolved and mixture is warm to the touch (about 160 degrees).
Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white
mixture on high speed until it holds stiff (but not dry) peaks. Continue beating
until the mixture is fluffy and cooled, about 6 minutes.
Switch to the paddle attachment. With mixer on medium-low speed, add butter
several tablespoons at a time, beating well after each addition. (If frosting
appears to separate after all the butter has been added, beat on medium-high

speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest
speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a
rubber spatula until frosting is smooth.
Chocolate Chip Cupcakes with Chocolate Chip Frosting
Ingredients
Makes 30
3 1/4 cups sifted cake flour (not self-rising)
1 1/2 tablespoons baking powder
1/4 teaspoon salt
7 ounces (1 3/4 sticks) unsalted butter, softened
1 3/4 cups sugar
1 cup plus 2 tablespoons milk
1 tablespoon pure vanilla extract
5 large egg whites, room temperature
2 cups semisweet chocolate chips
Chocolate Chip Frosting
Directions
Make cupcakes as directed in Basic Cupcake How-To, omitting eggs and using
milk and vanilla for wet ingredients. Beat egg whites to stiff peaks, and fold into
batter. Fold in chocolate chips. Bake cupcakes about 22 minutes. Frost with
buttercream, and serve immediately.
Chocolate Chip Frosting
Ingredients
Makes about 5 cups
2 cups semisweet chocolate chips
Basic Buttercream
Directions
Fold chocolate chips into buttercream. Use immediately, or cover and refrigerate
for up to 3 days. (Bring to room temperature, and beat on low speed before
using.)
One-Bowl Chocolate Cupcakes

Ingredients
Makes 18 to 24
3/4 cup unsweetened cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons safflower oil
Directions
Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set
aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and
salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix
until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to
assure batter is well mixed.
Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops
spring back when touched, about 20 minutes, rotating pan once if needed.
Transfer to a wire rack; let cool completely.
Helpful Hint
Cupcakes will keep, covered, for up to three days.

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow
Ingredients
Makes 2 dozen
2 1/4 cups plus 2 tablespoons sugar
3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped
Directions
Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set
aside.
Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking
soda, and salt together into the bowl of an electric mixer. Using the paddle
attachment, mix ingredients together on low speed.
In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and
beat on medium speed for 30 seconds. Scrape down sides of bowl and continue
mixing on medium speed for 2 minutes. Add boiling water and stir to combine;
set cake batter aside.
Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a
large bowl; stir until well combined.
Place 1 tablespoon graham cracker mixture into the bottom of each prepared
muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of
each cupcake liner. Reserve remaining graham cracker mixture for topping.
Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and
bake until the edges of the graham cracker mixture is golden, about 5 minutes.

Remove from oven and fill each muffin cup three-quarters full with cake batter.
Sprinkle each with remaining chocolate and graham cracker mixture. Return to
oven and bake, rotating pans halfway through baking, until tops are firm and a
cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer
muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove
cupcakes from pan and let cool completely.
Transfer frosting to a large pastry bag fitted with a large plain round or French tip
(such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each
cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly
brown the frosting, taking care not to burn the cupcake liners. Serve immediately
or store in an airtight container, up to 2 days.
Marshmallow frosting
ingredients
Makes enough for 2 dozen cupcakes
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
Directions
Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric
mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is
dissolved and whites are warm to the touch, 3 to 4 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting
on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7
minutes. Add vanilla, and mix until combined. Use immediately.
Tiramisu Sundaes
Ingredients
Serves 4
1 cup heavy cream
1 1/2 cups strong espresso, cooled
3 tablespoons brandy (optional)
8 store-bought ladyfingers (about 4 ounces)
1 pint ice cream or gelato

Directions
Whisk cream in a medium bowl until stiff peaks form; cover with plastic wrap, and
place in refrigerator until ready to serve.
Combine espresso and brandy, if using, in a medium bowl. Break 4 ladyfingers in
half; dip into espresso mixture until soaked but not falling apart, several seconds.
Arrange two halves in a layer at the bottom of each parfait glass. Top with a
scoop of ice cream. Repeat with another layer of soaked ladyfingers, and top
with a scoop of ice cream. Garnish each glass with a dollop of whipped cream
and a sprinkling of chocolate shavings, if desired. Serve immediately.
Lemon Meringue Cupcakes
This lemon meringue cupcake makes a fabulous dessert.
Ingredients
Makes 24
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh
lemon juice
1 cup buttermilk

Directions
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk
together flour, baking powder, and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale
and fluffy. Add eggs, one at a time, beating until each is until incorporated,
scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour
mixture in three batches, alternating with two additions of buttermilk and lemon
juice, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake,
rotating tins halfway through, until golden brown and a cake tester inserted in
centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool
completely before removing cupcakes. Cupcakes can be stored overnight at
room temperature, or frozen up to 2 months, in airtight containers.
To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a
pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with
frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as
you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface
of frosting, and wave it back and forth until frosting is lightly browned all over.
Serve immediately.
Lemon Curd
Ingredients
Makes about 2 cups
8 large egg yolks
Finely grated zest of 2 lemons
1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
1 cup sugar
1/8 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces
Directions
Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan;
whisk to combine. Cook over medium-high heat, stirring constantly with a
wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick
enough to coat the back of the spoon, 8 to 10 minutes, and registers 160
degrees on an instant-read thermometer.
Remove saucepan from heat. Add salt and butter, one piece at a time, stirring
until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic
wrap, pressing it directly onto the surface of the curd to prevent a skin from
forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.
Seven-Minute Frosting
Ingredients
Makes about 8 cups

1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, room temperature
Directions
Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan;
clip a candy thermometer to side of pan. Bring to a boil over medium heat,
stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until
syrup reaches 230 degrees.
Meanwhile, in the bowl of a standing electric mixer fitted with the whisk
attachment, whisk egg whites on medium-high speed until soft peaks form. With
mixer running, add remaining 2 tablespoons sugar, beating to combine.
As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on
medium-low speed, pour syrup down side of bowl in a slow, steady stream.
Raise speed to medium-high; whisk until mixture is completely cool (test by
touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7
minutes. Use immediately.
Huckleberry Cupcakes with Sweet Cream
Huckleberries are a Montana summer staple. You may substitute blueberries.
Ingredients
Makes 24
1 1/2 cups cake flour (not self-rising)
1/2 teaspoon salt
2 sticks (16 tablespoons) unsalted butter, room temperature
1 3/4 cups granulated sugar
1 1/4 cups whole milk, room temperature
2 cups huckleberries, plus more for garnish
2 cups cold heavy cream

3 tablespoons confectioners' sugar, plus more for dusting
Directions
Preheat oven to 350. Line 2 standard muffin tins with paper liners. Sift together
flours, baking powder, and salt.
Beat butter and granulated sugar with a mixer on medium speed until pale and
fluffy, about 3 minutes. Beat in eggs, one at a time, and vanilla. Reduce speed to
low, and add the flour mixture in 3 additions, alternating with the milk, beginning
and ending with the flour mixture; beat until combined after each addition. Fold in
huckleberries by hand.
Divide batter among cups. Bake, rotating halfway through, until golden brown,
about 25 minutes. Let cool.
Beat cream and confectioners' sugar until firm peaks form. Dollop cupcakes with
whipped cream, garnish with berries, and dust with confectioners' sugar.
Boston Cream Pie Cupcakes
Ingredients
Makes 18
1 1/2 cups all-purpose flour, plus more for tins
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
3 large eggs
1 cup sugar
Directions
Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk
together flour, baking powder, and salt in a small bowl. Warm milk and butter in a
saucepan over low heat.
Beat eggs and sugar with a mixer on high speed until thick and pale, about 5
minutes. Beat in dry ingredients.
Bring milk and butter to a boil. With mixer on low speed, add milk mixture to
batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling

each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins
for 10 minutes, then transfer to wire racks. Let cool.
Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla
cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and
serve immediately.
Vanilla Cream
Ingredients
Makes 1 1/2 cups
2 large egg yolks
1/4 cup sugar
2 tablespoons plus 1/2 teaspoon cornstarch
Pinch of salt
1 cup whole milk
Directions
Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan
over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture
begins to bubble and thicken, about 5 minutes.
Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to
saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes.
Stir in vanilla.
Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on
surface. Refrigerate until cold, at least 1 hour, or up to 2 days.
Chocolate-Ganache Glaze
Ingredients
Makes about 1 1/4 cups
2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup
Directions
Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes.
Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use
immediately.
Pina Colada Pie
Ingredients
3/4 cup pineapple-coconut nectar (recommended: Kern's)
1 cup light coconut milk (recommended: Thai Kitchen)
1 1/2 teaspoons rum extract, divided
1 (3.4-ounce) box instant vanillapudding and pie filling (recommended: Jell-O)

1 cup shredded coconut meat
8 ounces whipped topping, divided
1 (9-inch) pie crust, baked (recommended: Marie Callender's)
1/4 cup shredded coconut meat, toasted, for garnish
Directions
In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract.
Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2
of the whipped topping.
Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.
Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled
pie with whipped topping and toasted coconut.
Caramel Walnut Ice cream
50g (2oz) granulated sugar
10 tablespoons water
2 egg yolks, beaten
300 ml (½ pint) double or whipping cream
50g (2 oz) shelled walnuts, coarsely chopped
1. Put the sugar and 5 tablespoons of water into a heavy-based saucepan and
stir gently over a low heat until the sugar dissolves. Increase the heat and boil
steadily, without stirring, until the sugar caramelizes. The temperature on a sugar
thermometer will be 160°C/320°F. Lift the pan from the heat.
2. Have ready another 5 tablespoons cold water in a jug and pour it on to the
sugar the moment it reaches the caramel stage. Swirl the pan, but do not stir (the
mixture will sizzle and spit a little, so be careful) then continue to boil to a thick
syrup, stirring to dissolve.
3. Meanwhile, beat the egg yolks in a bowl. Pour the hot caramel on to them,
beating hard all the time, and continue beating until the mixture cools. Transfer
the mixture to a freezer container.
4. Whip the cream until it forms soft peaks and fold it into the mixture with the
walnuts. Freeze until firm without further stirring.
Baked Chocolate Cheesecake
275g/10oz plain chocolate, chopped into small pieces
1.2kg/2 ½ lb/5 cups cream cheese, at room temperature
200g/7oz/scant 1 cup granulated sugar
10ml/2 tsp vanilla essence
4 eggs, at room temperature
175ml/6fl oz/ ¾ cup soured cream
15ml/ 1 tbsp cocoa powder

FOR THE BASE
200g/7oz chocolate biscuits, crushed
75g/3oz/6 tbsp butter, melted
2.5ml/ ½ tsp ground cinnamon
Method
1 Preheat oven to 180°C/350°F/Gas 4. Lightly grease the base and sides of a 23
x 7.5 cm/9 x 3 in springform tin.
2 To make the base, mix the crushed biscuits with the butter and cinnamon.
Press the mixture evenly on to the base of the tin to make a crust. Melt the
chocolate and set it aside.
3 Beat the cream cheese until smooth, then beat in the sugar and vanilla
essence. Add the eggs, one at a time.
4 Stir the soured cream into the cocoa powder to form a paste. Add to the cream
cheese mixture. Stir in the melted chocolate and mix until smooth.
5 Pour the filling on to the base. Bake for 1 hour. Cool in the tin, then remove the
sides of the tin and slide the cheesecake on to a plate.
Serve chilled.
Luscious Chocolate Cheesecake
75g (3oz) butter
25g (1oz) caster sugar
175g (6oz) chocolate digestive biscuits, crushed
FILLING..
100g (4oz)plain chocolate
2 75g (10oz) full fat soft cheese
3 eggs, separated
2 tbsp cocoa
25g (1oz) plain flour
50g (2oz) light muscovado sugar
142ml (5fl oz) pot of sour cream
50g (2oz) caster sugar
TOPPING.
25g (1oz) butter
l00g (4oz) plain chocolate
125ml (4fl oz) double cream
2 tsp golden syrup, icing sugar,
chocolate leaves and fresh strawberries to decorate
1. Grease a 23cm (9in) round, spring-form cake tin. Line with greaseproof paper
and grease the paper.

2. Melt the butter in a pan and remove from the heat. Stir in the caster sugar and
biscuits until evenly combined. Spoon the mixture into the base of the tin and
press down evenly. Set aside.
3. Preheat oven to 170C/325F/ gas 3. For the filling, melt the chocolate in a small
bowl over a pan of simmering water.
4. Put the cheese into a large mixing bowl and beat in the egg yolks, cocoa, flour,
muscovado sugar, sour cream and melted chocolate until evenly blended.
5. In a clean bowl, beat the egg whites with an electric whisk until soft peaks
form. Whisk in the caster sugar, Using a metal spoon, fold the egg whites into the
cheese mixture. Pour into the tin and level the surface.
6. Bake for 1¼-1½ hours, or until set. Turn off the oven. Leave the cheesecake
inside, with the oven door open slightly, for about 1½ hours.
7. Remove the cake from the oven and chill in the fridge for 2 hours. Turn out of
the tin and remove the lining paper.
8. For the topping, melt the butter and chocolate in a small bowl over a pan of
simmering water. Remove from the heat and stir in the cream and golden syrup.
Allow the mixture to cool slightly.
9. Spoon the topping onto the centre of the cheesecake, making swirls. Leave a
2½cm (1in) border around the edge. Dredge the border with sifted icing sugar.
Decorate with the chocolate leaves and fresh strawberries. Chill for at least 2
hours, preferably overnight.
Marbled Chocolate Cheesecake
50g/2oz/ ½ cup cocoa powder
75ml/5 tbsp hot water
900g/2lb cream cheese, at room temperature
200g/7oz/scant 1 cup caster sugar
4 eggs
75g/3oz digestive biscuits, crushed
1 Preheat oven to 180°C/350°F/Gas 4. Line a 20 x 8 cm/8 x 3 in cake tin with
greaseproof paper. Grease the paper.
2 Sift the cocoa powder into a bowl. Pour over the hot water and stir to dissolve.
3 Beat the cheese until smooth, then beat in the sugar, followed by the eggs, one
at a time. Do not over mix.
4 Divide the mixture evenly between two bowls. Stir the chocolate mixture into
one bowl, then add the vanilla essence to the remaining mixture.
5 Pour a cup or ladleful of the plain mixture into the centre of the tin; it will spread
out into an even layer. Slowly pour over a cupful of chocolate mixture in the
centre. Continue to alternate the cake mixtures in this way until both are used up.
Draw a thin metal skewer through the cake mixture for a marbled effect.
6 Set the tin in a roasting pan and pour in hot water to come 4 cm/ 1 ½ in up the
sides of the cake tin.

7 Bake the cheesecake for about 1 ½ hours, until the top is golden. (The cake
will rise during baking but will sink later.) Cool in the tin on a wire rack.
8 Run a knife around the inside edge of the cake. Invert a flat plate over the tin
and turn out the cake.
9 Sprinkle the crushed biscuits evenly over the cake, gently invert another plate
on top, and turn over again. Cover and chill for 3 hours, preferably overnight
Fudgy Chocolate Layer Cake
75g (3 oz) plain chocolate, broken into pieces
200 ml (7 fl oz) milk
250g (9 oz) dark muscovado sugar
75g (3 oz) butter, softened
2 eggs, beaten
½ tsp vanilla essence
150g (5 oz) plain flour
25g (1 oz) cocoa
1 tsp bicarbonate of soda
ICING AND DECORATION.
100g (4 oz) butter, softened
200g (7 oz) icing sugar
100g ((4oz)plain chocolate, melted
1 tbsp milk
grated chocolate, to decorate
1. Preheat, oven to 180C/350F/ gas 4. Grease and line two 20 cm sandwich tins
2. Put the chocolate, milk and 75g (3 oz) muscovado sugar into a saucepan.
Heat gently until the chocolate and sugar have melted. Allow to cool.
3. In a large mixing bowl, beat the butter and remaining sugar together until pale
and creamy. Gradually beat in the eggs, vanilla essence and the chocolate milk.
4. Sift together the flour, cocoa and bicarbonate of soda. Gently fold into the cake
mixture, using a figure-of-eight action to incorporate as much air as possible.
5. Turn into the prepared tins and bake for 30-35 minutes. Turn out onto a wire
rack and leave to cool completely.
6. For the icing, beat the butter and sugar together. Gradually mix in the melted
chocolate and milk.
7. Sandwich the cakes together with a third of the icing. Use the remainder to
coat the top and the side. Sprinkle with chocolate and serve.
Chocolate Brownie Cake
4 1-ounce squares unsweetened chocolate
¾ Cup (1½ sticks) butter
2 cups sugar
3 eggs

1 teaspoon vanilla extract
1 ½ cups flour
1 cup walnuts, chopped
FOR THE TOPPING
1½ cups whipping cream
8 1-ounce squares semisweet chocolate
1 tablespoon vegetable oil
Preheat the oven to 350°F. Line 2 8-inch cake pans with wax paper and grease
the paper.
Melt the chocolate and butter together in the top of a double boiler, or in a
heatproof bowl set over a saucepan of hot water.
Transfer to a mixing bowl and stir in the sugar. Add the eggs and vanilla and mix
until well blended.
Sift over the flour and baking powder. Stir in the walnuts.
Divide the batter between the prepared pans and spread level.
Bake until a cake tester inserted in the centre comes out clean, about 30
minutes. Let stand 10 minutes, then unmold and transfer to a rack.
When the cakes are cool, whip the cream until firm. With a long serrated knife,
carefully slice each cake in half horizontally.
Sandwich the layers with some of the whipped cream and spread the remainder
over the top of the cake. Refrigerate until needed.
For the chocolate curls, melt the chocolate and oil in the top of a double boiler or
a bowl set over hot water. Transfer to a nonporous surface. Spread to a ⅜-inch
thick rectangle. Just before the chocolate sets, hold the blade of a straight knife
at an angle to the chocolate and scrape across the surface to make curls. Place
on top of the cake.
Frosted Chocolate Fudge Cake
175g/6oz/ ¾ cup unsalted butter or margarine, softened
200g/7oz/generous 1 cup light muscovado sugar
3 eggs, beaten
150ml/ ¼ pint/ 2/3 cup Greek-style yogurt
150g/5oz/1 ¼ cups self-raising flour
Icing sugar and chocolate curls, to decorate
FOR THE FROSTING
115g/4 oz plain dark chocolate, chopped into small pieces
50g/2oz / ¼ cup unsalted butter
350g/12oz/2 ¼ cups icing sugar
90ml/6 tbsp Greek-style yogurt

1 Preheat oven to 190°C/375°F/Gas 5. Lightly grease two 20 cm/8 in round
sandwich cake tins and line the base of each with non-stick baking paper. Melt
the chocolate.
2 In a mixing bowl, cream the butter or margarine with the sugar until light and
fluffy. Beat in the vanilla essence, then gradually add the beaten eggs, beating
well after each addition.
3 Stir in the melted plain chocolate and yogurt evenly. Fold in the flour with a
metal spoon.
4 Divide the mixture between the prepared tins. Bake for 25-30 minutes or until
the cakes are firm to the touch. Turn out and cool on a wire rack.
5 Make the frosting. Melt the chocolate and butter in a saucepan over a low heat.
Remove from the heat and stir in the icing sugar and yogurt. Mix with a rubber
spatula until smooth, then beat until the frosting begins to cool and thicken
slightly. Use about a third of the mixture to sandwich the cakes together.
6 Working quickly, spread the remainder over the top and sides. Sprinkle with
icing sugar and decorate with chocolate curls.
Sheer Indulgence
225 g (8 oz) soft margarine
350 g (12½ oz) caster sugar
4 eggs, plus 3 yolks
150 g (6 oz) self-raising flour, sifted
50 g (2 oz) orange-flavoured plain chocolate, melted
75 g (3 oz) cocoa powder
4 tablespoons (60 ml) liquid glucose
225g (8 oz) plain chocolate, melted
250 g (9 oz) butter, softened
1 Grease and line an 18 cm (7 inch) square cake tin.
2 Put the margarine, 225 g (8 oz) of the sugar, 4 eggs and the flour into a large
bowl. Using an electric whisk, beat for 3-4 minutes, until smooth, then beat in 1
tablespoon (15 ml) hot water. Stir in the orange-flavoured chocolate and 50 g (2
oz) of the cocoa. Spoon into the tin; make a dip in the centre
3 Place in a preheated oven, 160˚C (325˚F), Gas Mark 3, for 1 hour or until risen.
Leave to cool in the tin for 10 minutes, then turn out and cool on a wire rack.
4 Meanwhile, stir the liquid glucose into the melted plain chocolate. Continue
stirring until the mixture leaves the sides of the bowl clean. Put into a plastic bag
and chill until firm but not hard.
5 Dissolve the remaining sugar with 5 tablespoons (75 ml) water in a heavy-
bottomed saucepan over a low heat. Bring to the boil and boil until the
temperature reaches 110˚C (225˚F) on a sugar thermometer, or until a drop of
syrup forms a thread when pulled between your thumb and forefinger (drop it on
to a saucer first).

6 Put the 3 egg yolks into a bowl. Whisking continuously, slowly pour in the hot
syrup in a steady stream. Continue whisking until the mixture is cold.
7 Mix the remaining cocoa with 2 tablespoons (30 ml) hot water. Beat in the
butter, adding a little at a time, until thick and glossy. Slice the cake in half
horizontally, then sandwich together with one-third of the chocolate buttercream.
Using a palette knife, spread the remaining chocolate buttercream over the top
and sides of the cake
8 Divide the chocolate and glucose mixture into 4 equal pieces. Knead I piece
until soft and roll out to a 50 x 9 cm (20 x 3½ inch) rectangle; reserve the
trimmings.
9 Crimp the rectangle roughly and drape it around 1 side of the cake. Repeat the
process of kneading and rolling the chocolate into rectangles to cover the
remaining 3 sides of the cake. Pinch the edges together at the corners.
10 Mould the trimmings into chocolate leaves, 1 rose and 2 rosebuds and
arrange in a corner of the cake. Leave to set before serving.
Black Forest Gâteau
150 g (6 oz) soft margarine
150 g (6 oz) caster sugar
100 g (4 oz) self-raising flour, sifted
50 g (2 oz) cocoa powder, sifted
3 eggs, beaten
1 tablespoon (15 ml) milk
6 tablespoons (90 ml) Kirsch
4 tablespoons (60 ml) orange juice
568 ml (1 pint) double cream
397 g (14 oz) can black cherry pie filling
225 g (8 oz) plain chocolate
50 g (2 oz) white chocolate
Selection of fresh leaves (e.g. rose, chrysanthemum, weeping fig), wiped and
dried
Icing sugar, to dust
1 Grease and line an 18 cm (7 inch) round, deep, loose-bottomed cake tin.
2 In a bowl, beat together the margarine, sugar, flour, cocoa, eggs and milk until
smooth. Pour into the tin and place in a preheated oven, 160 ˚C (325˚F), Gas
Mark 3, for 50 minutes or until a skewer inserted into the centre comes out clean.
Turn out and cool on a wire rack. When cold, slice the cake horizontally into 3
layers, using a long, serrated knife.
3 Mix the Kirsch with the orange juice and drizzle a little over each layer. Whip
the cream until soft peaks form. Put 1 layer of cake on to a serving plate and
spread with one-third of the cream. Spoon over half of the cherry pie filling. Using
a fish slice, lift the second cake layer on top, spread with half of the remaining
cream and the remaining cherry pie filling. Put the third cake layer on top.

4 Spread the top and sides of the cake with the remaining cream. Put in the
refrigerator while making the chocolate curls.
5 Melt 150 g (6 oz) of the plain chocolate in a bowl set over a pan of simmering
water. Spread the chocolate in a thin layer over a marble slab or a cold metal
baking sheet. Chill for 5 minutes, until the chocolate has set hard.
6 Using a flexible metal palette knife, press down on to the chocolate and pull
across to form curls.
7 Using a pair of tweezers, carefully position the chocolate curls around the sides
of the cake. Return any excess set chocolate to the bowl, place over a pan of
simmering water and melt together with the remaining 50 g (2 oz) of plain
chocolate. Melt the white chocolate in a separate bowl.
8 Dip a brush in the melted chocolate. Hold 1 of the leaves by the stem and
carefully brush the back with either dark or white chocolate, making sure that the
chocolate does not run over the edge. Leave on a wire rack for 15 minutes or
until set. Repeat with the remaining leaves.
9 Starting at the pointed end of the leaf, carefully peel away the leaves from the
chocolate and arrange the chocolate leaves on the cake. Dust with icing sugar.
Chill for 1 hour. Eat on the same day.
Magic Chocolate Mud Pudding
50g/2oz/4 tbsp butter, plus extra for greasing
90g/3 ½ oz/scant 1 cup self-raising flour
5ml / 1 tsp ground cinnamon
75ml/5 tbsp cocoa powder
200g/7oz/generous 1 cup light muscovado
or demerara sugar
475ml / 16fl oz /2 cups milk
crème fraiche, Greek-style yogurt or vanilla ice cream, to serve
1 Preheat oven to 180°C/350°F/Gas 4. Prepare the dish: use the extra butter to
grease a 1 .5 litre/2 ½ pint / 6 ¼ cup ovenproof dish. Place the dish on a baking
sheet and set aside.
2 Sift the flour and ground cinnamon into a bowl. Sift in 15ml / 1 tbsp of the cocoa
and mix well.
3 Place the butter in a saucepan. Add 115g/4oz/ ½ cup of the sugar and 150ml/
¼ pint/ 2/3 cup of the milk. Heat gently without boiling, stirring from time to time,
until the butter has melted and all the sugar has dissolved. Remove the pan from
the heat.
4 Stir in the flour mixture, mixing evenly. Pour the mixture into the prepared dish
and level the surface.
5 Mix the remaining sugar and cocoa in a bowl, then sprinkle over the pudding
mixture.
6 Pour the remaining milk evenly over the pudding.

7 Bake for 45-50 minutes or until the sponge has risen to the top and is firm to
the touch. Serve hot, with the crème fraiche, yogurt or ice cream.
Jam Swiss Roll
3 eggs
90 g (3½ oz) caster sugar
75 g (3 oz) plain flour, sifted
1 tablespoon (15 ml) hot water
5 tablespoons seedless raspberry jam, warmed
1 Grease and line a 33 x 23 m (13 x 9 inch) Swiss roll tin.
2 Whisk the eggs with 75 g ( 3 oz) of the sugar until thick and mousselike. Lightly
fold in the flour and hot water and pour into the tin. Tilt the tin so the mixture
spreads evenly.
3 Place in a preheated oven, 200˚C (400˚F), Gas Mark 6, for 10-12 minutes, until
pale golden. Spread a damp tea towel on a work surface and cover it with a
piece of greaseproof paper sprinkled with the remaining sugar. Turn the cake out
on to the greaseproof paper.
4 Sprinkle the lining paper with 1 tablespoon (15 ml) cold water and peel away.
Using a long, sharp knife, trim off the crisp edges, then make an indentation
along a short end of the sponge, about 2.5 cm (1 inch) from the edge. Spread the
warmed jam evenly over the sponge and roll up from a short side. Cool on a wire
rack.
Chocolate Chip Marzipan Loaf
115g/4oz/½ cup unsalted butter, softened
150g/5oz/scant
1 cup light muscovado sugar
2 eggs, beaten
45ml/3 tbsp cocoa powder
150g/5oz/1¼ cups self-raising flour
130g/3½ oz marzipan
60ml/4 tbsp plain chocolate chips
MAKES 1 LOAF
1. Preheat oven to 180°C/350°F/Gas 4. Grease a 900g/2lb loaf tin and line the
base with non-stick baking paper. Cream the butter and sugar in a mixing bowl
until light and fluffy.
2. Add the eggs to the creamed mixture one at a time, beating well after each
addition to combine.
3. Sift the cocoa and flour over the mixture and fold in evenly.
4. Chop the marzipan into small pieces with a sharp knife. Tip into a bowl and
mix with the chocolate chips. Set aside about 60ml / 4 tbsp and fold the rest
evenly into the cake mixture.

5. Scrape the mixture into the prepared tin, level the top and scatter with the
reserved marzipan and chocolate chips.
6. Bake for 45-50 minutes or until the loaf is risen and firm. Cool for a few
minutes in the tin, then turn out on to a wire rack to cool completely.
Chewy Chocolate Cookies
4 egg whites
2-½ cups confectioners sugar
1 cup unsweetened cocoa powder
2 tablespoons flour
1-teaspoon instant coffee
1-tablespoon water
1cup walnuts, finely chopped
1 Preheat the oven to 350°F. Line 2 cookie sheets with wax paper and grease
the paper.
2 With an electric mixer, beat the egg whites until frothy.
3 Sift the sugar, cocoa, flour, and coffee into the whites. Add the water and
continue beating on low speed to blend, then on high for a few minutes until the
mixture thickens. With a rubber spatula, fold in the walnuts.
4 Place generous spoonfuls of the mixture 1 inch apart on the prepared sheets.
Bake until firm and cracked on top but soft on the inside, 12-15 minutes. With a
metal spatula, transfer to a rack to cool.
Chocolate Macaroons
115g/4oz/1 cup blanched almonds
225g/8oz/1 cup granulated sugar
3 egg whites
2.5ml/ ½ teaspoon vanilla essence
1.5ml/ ¼ teaspoon almond essence
Icing sugar, for dusting
1 Preheat oven to 160°C/325°F/Gas 3. Line two baking sheets with non-stick
baking paper.
2 Melt the chocolate in the top of a double boiler, or in a heatproof bowl placed
over a saucepan of barely simmering water.
3 Grind the almonds finely in a food processor, blender or nut grinder. Transfer to
a mixing bowl.
4 Add the sugar, egg whites, vanilla essence and almond essence and stir to
blend. Stir in the chocolate. The mixture should just hold its shape. If it is too soft,
chill it in the fridge for 15 minutes.
5 Use a teaspoon and your hands to shape the dough into walnut-size balls.
Place or the baking sheets and flatten slightly. Brush each ball with a little water

and sift over a thin layer of icing sugar. Bake for 10-12 minutes, until just firm.
With a metal spatula, transfer to a wire rack to cool completely.
VARIATION
For Chocolate Pine Nut Macaroons, spread 50g/2oz/ 2/3 cup toasted pine nuts in
a shallow dish. Press the balls of chocolate macaroon dough into the nuts to
cover one side and bake as described, nut-side up.
Chocolate Eclair Squares
2 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
64 NILLA Wafers
2 squares BAKER'S Semi-Sweet Chocolate
DIRECTIONSBEAT milk and pudding mixes with whisk 2 min. Stir in COOL
WHIP.
ARRANGE 16 wafers on bottom of 8-inch square dish; cover with 1/3 of pudding
mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.
MICROWAVE chocolate in microwaveable bowl on HIGH 1 min. or until melted
when stirred. Drizzle over dessert.
S’mores Ice Cream Pie
12 whole graham crackers (2 squares each)
5 Tbsp butter, softened
1/4 cup sugar
2 containers (14 to 16 oz)
Vanilla–chocolate chip ice cream
1 1/4 cups hot-fudge sauce
ice cream topping
2 containers (14 to 16 oz)
Chocolate–chocolate chip ice cream
1 cup marshmallow cream (such as Marshmallow Fluff or Creme)
Garnish: chocolate pieces
DIRECTIONS: Evenly coat a 9-in. pie plate with nonstick spray.
Crust: Pulse crackers in food processor until fine crumbs form. Add butter and
sugar; pulse until crumbs are moistened. Press firmly over bottom and up sides
of pie plate. Freeze 30 minutes.
Meanwhile, place a container of vanilla–chocolate chip ice cream in the
refrigerator for 30 minutes to slightly soften. Pack into crust with an ice cream
spade or large spoon; spread evenly. Freeze 15 minutes or until firm.

Put 2 Tbsp hot-fudge sauce into a small ziptop freezer bag; reserve for top. Put
remaining fudge sauce into another small ziptop bag. Snip tip off corner of bag,
pipe sauce in an even layer over ice cream and freeze. Slightly soften remaining
vanilla-chocolate chip ice cream in refrigerator as above. Pack a second layer of
the ice cream over fudge sauce; freeze 30 minutes or until firm.
Top pie with medium-size scoops of chocolate–chocolate chip ice cream. Freeze
pie at least 2 hours, or wrap airtight and freeze up to 2 weeks.
To serve: Place marshmallow cream in a ziptop bag, snip tip off corner of bag
and pipe cream around scoops. Snip tip off bag containing fudge sauce and pipe
on top. Garnish with chocolate pieces.
Becky’s Butter Cake
Cake Ingredients:
1/2 teaspoon salt
2 cups sugar
1 cup Butter, softened
4 eggs
2 teaspoons vanilla
1 cup milk
Frosting Ingredients:
1/2 cup Butter, softened
3 (1-ounce) squares unsweetened baking chocolate, melted, cooled
4 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla
Decorator sprinkles, if desired
Heat oven to 350°F. Combine flour, baking powder and salt in medium bowl. Set
aside.
Beat sugar and 1 cup butter in large bowl at medium speed, scraping bowl
occasionally, until creamy. Add eggs, two at a time, beating well after each
addition. Add 2 teaspoons vanilla. Reduce speed to low; add flour mixture
alternately with 1 cup milk, beating well after each addition.
Pour batter into greased 13x9-inch baking pan. Bake for 45 to 55 minutes or until
toothpick inserted in center comes out clean. Cool completely.

Meanwhile, beat 1/2 cup butter and cooled chocolate in large bowl at medium
speed until creamy. Gradually add powdered sugar, alternately with 1/4 cup milk
and 2 teaspoons vanilla and scraping bowl occasionally, until well mixed. Frost
cooled cake. Sprinkle with decorator sprinkles, if desired.
Recipe Tip
Add 1 to 2 tablespoons additional milk to frosting for desired spreading
consistency.
Recipe Tip:
This cake is very versatile. Frost the cake or, leave unfrosted and top each
serving with sliced strawberries and whipped cream.
Best Chocolate Buttercream Frosting
1/2 cup Butter, softened
2 1/2 cups powdered sugar
1/4 cup unsweetened cocoa
Dash salt
1/4 cup Heavy Whipping Cream
1 (1-ounce) square unsweetened baking chocolate, melted
1 tablespoon light corn syrup
Beat butter in medium mixer bowl at medium speed until creamy. Gradually add
powdered sugar, cocoa and salt alternately with whipping cream and melted
chocolate, scraping bowl often, until well mixed. Stir in corn syrup.
TIP: This recipe will be enough to frost one (13x9-inch) cake or 12 cupcakes.
Best Buttercream Frosting
3/4 cup LAND O LAKES® Butter, softened
1/8 teaspoon salt
1/3 cup LAND O LAKES™ Half & Half
1 teaspoon vanilla
Beat butter in large bowl at medium speed until creamy.
Gradually add powdered sugar and salt alternately with half & half and vanilla,
scraping bowl often, until well mixed. Stir in corn syrup.
VARIATIONS:

Chocolate Frosting: Add 2 to 3 squares melted and cooled unsweetened baking
chocolate.
Lemon or Orange Frosting: Stir in 1 tablespoon freshly grated lemon or orange
peel.
Creamy Coconut Frosting: Stir in 1 1/2 teaspoons coconut extract or flavoring.
Birthday Cake
Cake Ingredients:
1/2 teaspoon salt
1 1/2 cups sugar
4 eggs
1 tablespoon vanilla
1 cup milk
1/8 teaspoon salt
1/3 cup LAND O LAKES® Heavy Whipping Cream
1 teaspoon vanilla
Heat oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Set aside.
Combine flour, baking powder and 1/2 teaspoon salt in large bowl. Set aside.
Beat 1 1/2 cups sugar and 3/4 cup butter in large bowl at medium speed,
scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well
after each addition. Add 1 tablespoon vanilla. Reduce speed to low. Add flour
mixture alternately with milk, beating well after each addition just until mixed.
Divide batter evenly between prepared pans. Bake for 29 to 34 minutes or until
toothpick inserted near center comes out clean. Cool on wire racks 10 minutes.

Loosen cake by running knife around inside edge of pans. Carefully remove cake
from pans; cool completely.
Beat 3/4 cup butter in large bowl at medium speed until creamy. Gradually add
powdered sugar and 1/8 teaspoon salt alternately with whipping cream and 1
teaspoon vanilla, scraping bowl often, until well mixed. Stir in corn syrup.
To assemble, place 1 cake layer on serving plate, bottom-side up; frost top.
Place remaining cake layer over frosting, bottom-side down; frost top and sides
of cake. Decorate as desired.
FROSTING VARIATIONS:
Chocolate Frosting: Add 2 to 3 squares melted unsweetened baking chocolate.
Lemon or Orange Frosting: Stir in 1 tablespoon freshly grated lemon or orange
peel.
Coconut Frosting: Stir in 1 1/2 teaspoons coconut extract or flavoring.
Bittersweet Chocolate Pound Cake
Cake Ingredients:
1 ½ cups water
2 tablespoons instant coffee granules
3 (2-ounce) bars NESTLE® Unsweetened Baking Chocolate, broken into pieces
2 cups sugar
1 cup LAND O LAKES® Butter, softened
1 teaspoon vanilla
3 eggs
Glaze Ingredients:
1 (2-ounce) bar NESTLE® Unsweetened Baking Chocolate, broken into pieces
3 tablespoons LAND O LAKES® Butter
1 ½ cups sifted powdered sugar
2 to 3 tablespoons water
1 teaspoon vanilla
Powdered sugar, if desired
Heat oven to 325°F. Grease 10-inch Bundt® pan. Set aside.

Combine flour, baking powder and baking soda in small bowl. Set aside.
Bring water and coffee granules to boil in small saucepan; remove from heat.
Add 3 bars (6 ounces) baking chocolate; stir until smooth.
Combine sugar, butter and 1 teaspoon vanilla in large bowl. Beat at medium
speed, scraping bowl often, until creamy. Increase speed to high. Add eggs; beat
5 minutes. Reduce speed to low; gradually add flour mixture alternately with
chocolate mixture until well mixed. Pour into prepared pan.
Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool 30 minutes.
Meanwhile, melt 1 bar (2 ounces) baking chocolate and 3 tablespoons butter in
small heavy saucepan over low heat, stirring constantly, until smooth (1 to 2
minutes). Remove from heat. Stir in powdered sugar alternately with water until
desired glazing consistency. Stir in 1 teaspoon vanilla. Drizzle cooled cake with
glaze; sprinkle with powdered sugar, if desired.
Chinese Fruit Pie
1/2 stick butter (melted)
1 c. sugar
2 eggs
2 tsp. vinegar
1/3 c. raisins
1/2 c. coconut
1/2 c. pecans
Mix all ingredients and pour into unbaked pie shell. Bake 350 degrees for 35 to
40 minutes.
Cool Whip Dessert
2 containers LaCreme
2 pkgs. pistachio JELLO instant pudding
2 (16 oz.) cans pineapple chunks
1 bag of white mini marshmallows
1 sm. container of candy sprinkles
Soften both containers of LaCreme in a large bowl. Add both packages of
pudding, blend until smooth. Drain cans of pineapple, add to mixture. Add
marshmallows Set in refrigerator for at least 45 minutes or until firm. When
serving put in dish and sprinkle lightly with candy sprinkles. Serves 12.
Custard Tarts - Dessert
Ingredients:
3 cups (750ml) all-purpose flour
1 teaspoon (5ml) salt

1 cup (250ml) vegetable shortening or lard
4 to 6 tablespoons (60 to 90ml) hot tap water
3 eggs
1/3 cup (80ml) sugar
1 1/2 cups (375ml) milk
Directions
Combine flour and ½ teaspoon (2ml) of salt in mixing bowl. Cut in shortening until
mixture resembles breadcrumbs. Mix in enough water to form a dough ball. Cut
in half. Roll out each half on lightly floured surface until 1/8 inch (0.5cm) thick.
Cut 12 circles from each half 3 inches (8cm) in diameter. Fit pastry circles into
greased muffin cups, pressing sides so they reach rims. Beat eggs. Stir in sugar
and remaining ½ teaspoon (2ml) salt. Gradually blend in milk. Spoon about 2
tablespoons (30ml) egg mixture into each pastry. Bake in preheated 350F (180C)
oven until knife inserted in centre of custards comes out clean. 25 to 30 minutes.
Remove tarts from pan. Cool on wire racks.
Mango Ice Cream - Dessert
Ingredients
1 can Condensed Milk
12 oz. Whipped cream (Cool whip)
1 can Mango pulp (Alphonso) (can replace the Mango pulp with any other pureed
fruit)
It is very confusing to describe quantities as 1 can. Well, I do not remember the
exact numbers so let me describe the sizes. The Mango pulp can is about 6" high
and 3" in diameter. I think it is the only size available in an Indian store. The
condensed milk can is about 3" high and about 2.5" in diameter and should be
available in your neighbourhood grocery store.
Directions
Mix all of the pulp, condensed milk and whipped cream in a bowl. Put in the
freezer for about 8 hours.
Oatmeal Date Bars
Ingredients
1 cup of white flour
1 cup of raw oatmeal
2/3 cup of packed brown sugar (or 1/2 cup regular sugar plus 1/4 cup of date
syrup)
1/2 cup of butter or margarine, softened
1 cup of packed, chopped pitted dates, 1/2 cup of water, and juice of a lemon
(or 1 cup of date paste and 3 Tablespoons of butter)

1/3 cup of chopped nuts (optional)
Directions
Make the filling by boiling the dates with the water for about 5 minutes or until
bubbly and soft. Remove from heat and add the lemon juice and nuts.
(Alternatively, heat the date paste with the 3 Tablespoons of margarine and
nuts.)
In a mixing bowl, combine the flour, oatmeal, sugar, baking soda, and baking
powder. Cut in the margarine until the mixture resembles course crumbs. Press
2/3 of the flour mixture in a 9" x 9" baking pan. Spread the filling over it. Sprinkle
the remaining flour mixture over the top. Very lightly press the top. (You want the
top to be flaky, so press only to help the crumbs stick on once cooked.) Bake in a
350 degree F oven for about 30-35 minutes or until the top is golden. Cut into
squares and serve warm or cool.
Batlawa
1/2 pkg. fillo
3/4 lb. walnuts (ground)
1/2 lb. melted butter
1 1/2 cups sugar-honey syrup
Directions
Spread enough butter in bottom of 9" X 13" pan to coat. Place 1 sheet of fillo,
folded in half, in pan. Coat with a layer of butter. Place 2 more fillo sheets.
Continue until almost 2/3 of the sheets are used. Evenly spread layer of walnuts,
to about 1/2" & from edge of pan. Finish fillo/butter layers until fillo is used up.
Make sure to spread top layer with butter. With a sharp knife, cut batlawa into
pieces - cut vertically in one direction, then diagonally in the other direction. Bake
at 350 for 25 to 30 minutes until golden brown. Let cool completely. Pour sugar
syrup over Batlawa. Let stand a few hours to overnight to absorb syrup.
Syrup (make a day ahead):
Ingredients
1 1/2 cup sugar
3/4 cup water
juice of a half of lemon
1 cinnamon stick (optional)
Directions
Let ingredients come to a boil. Lower heat to let boil, but do not over boil. Let
cook for 15 minutes or until soft ball stage. Cool. If desired, 1/4 cup of honey can
be added for flavour. After cooled, if too thick, add a little hot water then mix well.
If too thin, reheat and boil longer.

Turkish Delight - Dessert
Ingredients
rind of 1 medium lemon
rind of 1 medium orange
1/4 cup (2 fl oz) orange juice
2 tablespoons lemon juice
3 cups caster sugar (superfine)
1/2 cup (4 oz) water
2 tablespoons gelatin
1 cup (8 fl oz) water, extra
2/3 cup corn flour (cornstarch)
3-4 drops orange or rose flower water
red food coloring
1/2 cup icing (confectioners) sugar
Directions
Line base and sides of a deep 17 cm (6 3/4 inch) square cake tin with aluminum
foil, leaving edges overhanging. Brush foil with oil or melted butter. Remove
white pith from rinds.
Combine rinds, juices, sugar and water in large heavy-based pan. Stir over
medium heat without boiling until sugar has completely
dissolved. Brush sugar crystals from side of pan with a wet pastry brush. Bring to
boil, reduce heat slightly and boil without stirring
for 5 minutes or boil until a teaspoon of mixture dropped into cold water forms
long threads, or if using a sugar thermometer it must
reach 105 C (221 F). Combine gelatine with 1/2 cup (4 fl oz) extra water in bowl.
Stir over hot water until dissolved. In separate bowl combine corn flour with
remaining water, mix until smooth.
Add gelatin and corn flour mixtures to sugar syrup. Stir over medium heat until
mixture boils and clears. Stir in flower water and a few drops red food colouring.
Strain mixture into tin;refrigerate over night. When set peel off foil and cut into
squares. Roll in icing sugar.
Butterscotch - Dessert
Ingredients
1 lb Light Brown sugar
¼ pint Water
2 oz Unsalted butter
Directions
Put the sugar and water in a large heavy-based saucepan, with a sugar
thermometer attached, and heat gently until dissolved. Bring to the boil, then boil
until the temperature reaches the soft crack stage 270 °F, when a little of the
syrup dropped into cold water separates into hard but not brittle threads. Brush
down the sides of the pan occasionally with a pastry brush dipped in cold water.

Add the butter a little at a time, stirring until dissolved before adding any more.
Pour into a greased 7 inch square tin. Mark into squares when almost set. When
set, break along the marked lines. Store in an airtight container.
Queen of Puddings - Dessert
Ingredients
1 pint Milk
1oz Butter
12oz Golden Caster Sugar Finely Grated Rind of 1 Lemon
4 Large Eggs, separated
3oz Fresh White Breadcrumbs
2lb Rhubarb, cut in (1 inch) pieces
Salt
1oz Flaked Almonds
Directions
Butter a 1.8 litre (3 pint) ovenproof dish. Put the milk, butter, (2oz) of the sugar
and the lemon rind in a saucepan and heat until the butter has melted. Whisk the
egg yolks in a bowl, stir in the hot milk mixture gradually, then stir in the
breadcrumbs. Transfer to the prepared dish and leave to stand for 15 minutes.
Preheat the oven to 350ºF. Cook the custard layer for 20-30 minutes in the
middle of the oven until just lightly set. (The timing will depend on the shape of
your dish and the depth of the custard layer). Place the rhubarb in a wide,
shallow pan with (4oz) of the sugar and cook over a high heat, stirring frequently
for 10-12 minutes until the fruit is tender and reduced to a thick purée with no
excess liquid. Leave to cool slightly. Whisk the egg whites with a pinch of salt
until they hold stiff peaks, then whisk in the rest of the sugar, a spoonful at a
time, to make a glossy white meringue.
Spoon the rhubarb over the custard layer, then spread the meringue over the
rhubarb, starting at the edge and working in to the centre (this stops the rhubarb
bubbling at the sides). Sprinkle with almonds and put in the oven for a further 15
minutes. Serve warm, with pouring cream if you like.
Caramel-Walnut Torte - Dessert
Ingredients
CRUST:
10 tablespoons (1-1/4 sticks) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1-1/2 teaspoons grated lemon peel
1/4 teaspoon salt
3 cups all purpose flour
2 tablespoons (about) water

FILLING:
1-1/4 cups sugar
1/3 cup water
1 cup whipping cream
2 tablespoons honey
2-1/2 cups walnut halves, toasted, coarsely chopped (about 9 ounces)
non-stick vegetable oil spray
1 egg yolk, beaten to blend (for glaze)
Directions
FOR CRUST: Using electric mixture, beat butter, sugar, egg, lemon peel, and
salt in large bowl to blend. Gradually add flour and beat until mixture holds
together, adding water by tablespoonfuls if dough is dry. Gather dough into ball;
flatten in disk. Wrap in plastic and refrigerate 30 minutes.
FOR FILLING: Stir sugar and 1/3 cup water in heavy medium saucepan over
medium-low heat until sugar dissolves. Increase heat; boil without stirring until
syrup turns deep amber, brushing down sides of pan with wet pastry brush and
swirling pan occasionally, about 8 minutes. Turn off heat. Add cream and honey
(mixture will bubble vigorously); stir over low heat to dissolve any caramel bits.
Mix in walnuts. Cool to room temperature.
Preheat oven to 350 F. Spray 9-inch-diameter spring form pan with non-stick
spray. Divide dough into 3 pieces, 2 slightly large than the third. Roll out 1 larger
dough piece on lightly floured surface to 10-inch round. Transfer to prepared pan;
press onto bottom and slightly up sides of pan. Divide smaller dough piece in 2
balls. Roll each ball into 14-inch-long rope. Coil each rope around bottom edge of
pan, pressing against sides. Press coiled dough up sides of pan, forming 1-1/2-
inch high sides.
Spoon filling into dough-lined pan (pan will not be completely filled). Roll out
remaining dough piece on lightly floured work surface to 9-1/2 inch round. Place
atop filling. Press dough edges together to seal and enclose filling.
Brush top crust with egg yolk. Pierce top in several places to allow steam to
escape. Bake until crust is golden brown, about 40 minutes. Transfer to rack and
cool. Cut around pan sides to loosen torte. Release pan sides.
Cut torte into wedges and serve.
Black Forest Cake - Dessert
Ingredients:
6 eggs, room temperature
1 cup granulated sugar
3/4 all-purpose flour
1/2 cup cocoa
1/2 cup butter or margarine, melted and cooled
1 tsp vanilla

Directions
Preheat oven to 350F. Beat eggs in mixing bowl until frothy.
Gradually add sugar beating until light colored and thick. Sift flour and cocoa over
batter 1/2 at a time. Gently fold in after each addition.Fold butter and vanilla in
gradually. Divide batter among 3 greased round 8 inch pans. Bake in oven for
about 20 to 30 minutes until and inserted wooden pick comes out clean. Let
stand for 5 to 10 minutes. Turn onto racks to cool.
Ingredients:
2 14-oz cans cherries, drained, reserve juice and a few whole cherries
1/4 cup Kirsch liqueur or sherry
reserved cherry juice
2 tbsp cornstarch
2 tbsp granulated sugar
1 tsp lemon juice
2 cups whipping cream
1/4 cup cocoa
2 tbsp granulated sugar
1 tsp vanilla
1/4 cup butter or margarine, softened
2 cups icing sugar
1/2 cup cocoa
1/4 cup prepared coffee
1 semisweet baking chocolate square
Directions
After draining cherries remove the whole cherries for garnish and cut the rest in
half, removing stones. Reserve 15 to 20 halves to
press into icing rims. Sprinkle kirsch over cake layers. Use more if you like. Put
cherry juice, cornstarch, sugar and lemon juice into small saucepan. Whisk
together over medium heat until it boils and thickens. Cool. Stir in cherry halves.
Beat cream in mixing bowl until fairly thick. Add cocoa, sugar and vanilla. Beat
until stiff.
Mix all ingredients together well adding small amounts of icing sugar or coffee as
needed to make proper consistency for piping.
Now pipe a rim of icing around outside edge of 1 cake layer on serving plate.
Spoon 1/2 thickened cherries in center. Press a few cherry halves down slightly
in icing rim. Spoon about 1/3 whipped cream over top. Repeat with second layer.
Spread remaining icing on third layer and place on top. Cover with remaining 1/3
whipped cream. Garnish with whole cherries arranged in a circle. Warm
chocolate square slightly. Using vegetable peeler, peel chocolate forming curls.
Put these in center of cherries.
Cherry Cake - Dessert
Ingredients:
1-1/2 cups milk

4 eggs
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons vanilla extract
2 to 3 cups fresh black sweet cherries, pitted; or
drained, canned, pitted Bing cherries; or frozen
sweet cherries, thawed and drained
confectioners' (powdered) sugar
Directions
Preheat the oven to 350 degrees.
To make the batter in a blender, combine the milk, eggs, flour, sugar and vanilla
in the blender jar,and whirl them at high speed for a few seconds.
Turn the machine off and scrape down the sides of the jar with a rubber spatula,
then
blend again for about 40 seconds.
To make the batter by hand, stir the flour and eggs together in a large mixing
bowl, and slowly stir in the milk, sugar, and vanilla extract. Beat with a whisk or a
rotary or electric beater until the flour lumps disappear and the batter is smooth.
Pat the cherries completely dry with paper towels, then spread them evenly in a
shallow, buttered baking dish or pan that holds 5 to 6 cups and is about 2" deep.
Pour in the batter. Bake on the middle shelf of the oven for 1-1/2 hours, or until
the top is golden brown and firm to the touch.
Dust lightly with confectioners' sugar, and serve the clafoutis while it is still warm.
Dutch Apple Pie - Dessert
Ingredients:
1 pound flour
1/2 pound butter
1/2 pound sugar
1 tsp baking soda
1 pinch of salt
2 eggs
2 pounds of apples
1 portion of sliced white almonds
some currants of sultanas (raisins of the pale white or yellow sultana grape)
lemon juice (from 1 or 2 lemons)
2 tsp cinnamon
1/2 teaspoon of cloves
Directions
Peel, cut, slice and dice the apples. Put lemon juice over them to prevent from
turning brown. Mix with half of the sugar, with almonds, currants/sultanas,
cinnamon and cloves and leave it alone for some time. Take the rest of the
sugar, 1 egg and most of the butter and mix it with a fork. Then mix the flour,

baking soda and salt in, bit by bit until you cannot mix in any more flour (dough
should have tendency to form cracks and break into pieces, but still be one
coherent lump of dough). Butter a spring-form pan. Take half of the dough and
spread it over the bottom (evenly). Take half of the rest of the dough and spread
it over the side (also evenly) up to half the height of the spring-form. Put in the
apple and almond mix, and push it down in the dough as far as possible. Make
little snake-like dough things from the rest of the dough, and put them zig-zag
over the pie. Beat the last egg and spread it over the pie.
Bake in the oven at 375°F for 60-75 minutes. Serve with whipped or ice-cream.
Almond Paste - Dessert
Ingredients
1 lb almonds
1lb icing sugar
2 oz butter 2 eggs or egg yolks
5 drops of almond essence
Directions
Blanch the almonds and remove their skins. Grind the almonds, mix with the
sugar then add the eggs and essence. Keep refrigerated if not used right away.
Marzipan - Dessert
Ingredients
1 lb. almonds, blanched and skins removed
1lb. powdered sugar
1 egg white
Directions
Grind the almonds. Add sugar, mix well. Add the egg white mix well. A small
quantity of rose water can be used instead of egg white. Keep stored in the
refrigerator. Add food colouring if desired. When rolling marzipan out use
powdered sugar to keep it from sticking.
Kèiskuch - Dessert
(Cheese Cake)
Ingredients:
2 cups flour
1 tablespoon sugar
½ teaspoon salt
½ cup butter
2/3 cup milk
Directions

Mix dry ingredients, add shortening, then milk. Roll and place in a cake tin.
Filling:
Ingredients
1 pound curd cheese
3 eggs beaten
½ cup cream
Juice and rind from 1/2 lemon
¾ cup sugar
¼ teaspoon salt
Directions
Mix and pour on dough, bake at 375°C for 35 minutes.
Use only the egg yolks in the filling.
Croatian Bow Knots - Dessert
Ingredients:
2 eggs
2 tbsps sugar
1 tsp melted butter
2 cups flour
1/2 cup milk
1/2 tsp salt
Directions
Mix eggs and sugar together and add melted butter and salt. Add flour and milk;
mix well. Roll out thin as for noodles and then cut in shapes as desired. (I cut
mine into very think 1" x 3-1/2" strips and fold them into a knot before frying).
Deep fry in hot vegetable oil and when lightly brown (they should start rising to
the top at this point) remove them to a platter and sprinkle generously with
powdered sugar.
Pom Koek - Dessert
(Belgian Coffee Cake)
Ingredients:
3 cups flour
1/2 cup sugar
1 t soda
1 t cinnamon
1/4 t cloves
1 t salt
Mix together
1 cup honey
1 cup hot coffee

1 egg
1/3 cup Mazola oil
Directions
Mix together dry ingredients. Mix with dry ingredients, using a spoon.
Bake in 9x4x2" pan Butter pan and put a piece of waxed paper in bottom so the
cake will come out easily.
Bake at 350F for 30 minutes. You cannot see when it is done; use a tooth pick to
see if centre is done. Serve with butter, sliced thinly.
Filled Custard - Dessert
Ingredients:
For filling:
2 cups of finely shredded coconut
1 cup of palm sugar
1/2 cup of water
For the wrapping:
2 cup sticky rice flour
1 cup of warm water
For the topping:
1 3/4 cups of coconut milk
1/2 cup rice flour
2 teaspoons of salt
Directions
The filling: mix the ingredients and cook them until it looks right.
The wrapping: mix the flour with warm water. Use your hands to beat it until it is
well blended. Make balls of 1/2 inch diameter before flattening it thin enough to
wrap the filling ball.
The topping: Mix the ingredients and heat it at medium temperature.
Constantly stir it with spatula until it begins to set.
Put the wrapped ball in a small paper cake cup and top it with the topping.
Steam all these cups for about 10 minutes. Serve when it is a bit cooled off.
Leche Asada - Dessert
Ingredients
1 can of sweetened, condensed milk
1 can of evaporated milk
1 cup sugar
1 tsp vanilla extract
8 eggs, beaten
1/4 cup water

Directions
Mix the condensed milk, evaporated milk, 1/2 cup of sugar, the vanilla, and eggs.
In a saucepan dissolve 1/2 cup sugar in 1/4 cup of water, heat carefully until it
becomes syrupy and slightly tan.
Pour the caramel in a glass baking dish and pour the milk mixture on top.
Take a slightly larger glass dish and fill halfway with water. Place the dish with
the milk mixture inside the larger dish and cover everything with aluminium foil.
Cook in a 400-degree oven for 30-45 minutes or until the custard is completely
cooked. (In Spanish this method of cooking is called baño maría.)
Serve slightly chilled.
ALFAJORES DANUBIO - Dessert
(Sweet Layered Pastries)
Ingredients:
250 grams ground almonds
300 grams butter
225 grams confectioner's sugar
rind of 1 lemon
vanilla essence
3 eggs
almond essence
1/4 kg plain flour
Directions
Beat the butter with the sugar and essences.
Add the eggs one at a time. Incorporate
the flour and the almonds and knead lightly.
Place dough in the fridge for about 1/2 hour.
Roll out the dough and cut out rounds.
Bake for about 20 minutes on greased and
floured baking sheets.
Take 2 rounds and put the together with
marmelade, melted chocolate or dulce de leche...
then you can also roll the wet edges in
shaved coconut.
Chocolate Chip Cookies Recipe - Dessert
Ingredients
1 1/2 cup butter or margarine
2 2/3 cup brown sugar firmly packed
4 eggs
2 ts vanilla
4 1/2 cups flour
2 ts baking soda

1 ts salt
12 oz chocolate chips
1 cup walnuts
Directions
Mix butter, brown sugar together. The longer mixed the smoother the cookie. Add
eggs, vanilla. Add the rest of the ingredients. Bake in 320 oven for 10-12
minutes. Cookies should still be fairly soft to the touch when removed from the
oven. Chocolate chip cookies are great for any occasion.
Crispy Chocolate Ice Cream Mud Pie
Ingredients:
•1/2 cup HERSHEY'S Syrup or HERSHEY'S WHOPPERS Chocolate Malt Syrup
•1/3 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-
Sweet Chocolate Chips
•2 cups crisp rice cereal
•4 cups (1 qt.) vanilla ice cream, divided
•4 cups (1 qt.) chocolate ice cream, divided
•Additional HERSHEY'S Syrup or HERSHEY'S WHOPPERS Chocolate Malt
Syrup
Directions:
1. Butter 9-inch pie plate.
2. Place 1/2 cup chocolate syrup and chocolate chips in medium microwave-safe
bowl. Microwave at MEDIUM (50%) 45 seconds or until hot; stir until smooth.
Reserve 1/4 cup chocolate syrup mixture; set aside. Add cereal to remaining
chocolate mixture, stirring until well coated; cool slightly.
3. Press cereal mixture, using back of spoon, evenly on bottom and up sides of
prepared pie plate to form crust. Place in freezer 15 to 20 minutes or until crust is
firm. Spread half of vanilla ice cream into crust; spoon reserved 1/4 cup
chocolate syrup mixture over layer. Spread half of chocolate ice cream over
sauce.
4. Top with alternating scoops of vanilla and chocolate ice cream. Cover; return
to freezer until serving time. Drizzle with additional syrup just before serving. 8
servings.
Rocky Road Tasty Team Treats
Ingredients:
•1-1/2 cups finely crushed thin pretzels or pretzel sticks
•3/4 cup (1-1/2 sticks) butter or margarine, melted
•1 can (14 oz.) sweetened condensed milk (not evaporated milk)

•1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Milk Chocolates
•3 cups miniature marshmallows
•1-1/3 cups coarsely chopped pecans or pecan pieces
Directions:
1. Heat oven to 350°F. Grease bottom and sides of 13x9x2-inch baking pan.
2. Combine pretzels and melted butter in small bowl; press evenly onto bottom of
prepared pan. Spread sweetened condensed milk evenly over pretzel layer; layer
evenly with chocolates, marshmallows and pecans, in order. Press down firmly
on pecans.
3. Bake 20 to 25 minutes or until lightly browned; cool completely in pan on wire
rack. Cut into bars. About 36 bars.
Quick Creamy Chocolate Pudding
Ingredients:
• 2/3 cup sugar
• 1/4 cup HERSHEY'S Cocoa
• 3 tablespoons cornstarch
• 2-1/4 cups milk
• 2 tablespoons butter or margarine
• Whipped topping(optional)
Directions:
1. Stir together sugar, cocoa, cornstarch and salt in medium saucepan; gradually
stir in milk.
2. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1
minute. Remove from heat; stir in butter and vanilla. Pour into individual dessert
dishes. To avoid a skin from forming on top, press plastic wrap directly onto
surface; serve warm or refrigerate at least 2 hours. Garnish with whipped
topping, if desired. 4 to 5 servings.
MICROWAVE DIRECTIONS:
1. Stir together sugar, cocoa, cornstarch and salt in large microwave-safe bowl;
gradually stir in milk.
2. Microwave at HIGH (100%) 7 to 10 minutes or until mixture comes to full boil,
stirring every 2 minutes. Stir in butter and vanilla. Pour into dishes and serve as
directed above.
Brownie A La Mode Sundae
Ingredients:
• 1 brownie square

• Vanilla ice cream
• HERSHEY'S Double Chocolate Sundae Syrup
• Whipped cream
• Toasted almonds OR HERSHEY'S MINI KISSES Brand Milk Chocolates
Directions:
1. Place brownie square on microwave-safe plate. Microwave at HIGH (100%) 15
seconds or until warm.
2. Place scoop of vanilla ice cream on top of brownie. Top with sundae syrup and
whipped cream. Garnish with almonds and/or chocolates.
Cookie Pizza
Ingredients:
• 1 package (18 oz.) refrigerated sugar cookie dough
• 12 assorted HERSHEY'S MINIATURES Chocolate Bars, unwrapped
• 1/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-
Sweet Chocolate Chips or HERSHEY'S Milk Chocolate Chips
• 1/4 cup REESE'S Peanut Butter Chips
• 1/4 cup HERSHEY'S Premier White Chips
• 1 bag (10-1/2 oz.) miniature marshmallows
• 1/4 cup HERSHEY'S MILK DUDS Candy made with chocolate and caramels
Directions:
1. Heat oven to 350°F. Press cookie dough evenly onto 12-inch pizza pan. Bake
15 to 17 minutes or until lightly browned. Meanwhile, break or cut chocolate bars
into about 1/4-inch pieces.
2. Remove cookie from oven. Evenly sprinkle surface with chocolate chips,
peanut butter chips, white chips and chocolate bar pieces. Cover "toppings" with
marshmallows. Sprinkle surface with chocolate covered caramel candies. Return
to oven; bake additional 5 minutes or until marshmallows are puffed and lightly
browned. Cool. Cut into triangles. About 12 slices.
Marbled Cheesecake Bars
Ingredients:
• CHOCOLATE CRUST(recipe follows)
• 3 packages (8 oz. each) cream cheese, softened
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 3 eggs
• 2 teaspoons vanilla extract
• 4 sections (1/2 oz. each) HERSHEY'S Unsweetened Chocolate Baking Bar,
melted
Directions:
1. Prepare CHOCOLATE CRUST. Heat oven to 300°F.

2. Beat cream cheese in large bowl until fluffy. Gradually add sweetened
condensed milk, beating until smooth. Add eggs and vanilla; mix well.
3. Pour half of batter evenly over prepared crust. Stir melted chocolate into
remaining batter; drop by spoonfuls over vanilla batter. With metal spatula or
knife, swirl gently through batter to marble.
4. Bake 45 to 50 minutes or until set. Cool in pan on wire rack. Refrigerate
several hours until chilled. Cut into bars. Cover; store leftover bars in refrigerator.
24 to 36 bars.
CHOCOLATE CRUST: Stir together 2 cups vanilla wafer crumbs (about 60
wafers), 1/3 cup HERSHEY'S Cocoa and 1/2 cup powdered sugar in medium
bowl. Stir in 1/2 cup (1 stick) melted butter or margarine until well blended. Press
mixture firmly on bottom of 13x9x2-inch baking pan.
Black Magic Cake
Ingredients:
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk or sour milk*
• 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup
boiling water
• 1/2 cup vegetable oil
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one
13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large
bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of
mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or
until wooden pick inserted in center comes out clean. Cool 10 minutes; remove
from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12
servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Chocolatetown Special Cake
Ingredients:
• 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 1/2 cup boiling water
• 2/3 cup shortening
• 1-3/4 cups sugar
• 2 eggs
• 2-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1-1/3 cups buttermilk or sour milk*
• ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together cocoa and water in small bowl until smooth. Beat shortening,
sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour,
baking soda and salt; add to shortening mixture alternately with buttermilk,
beating until well blended. Add cocoa mixture; beat well. Pour batter into
prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with
ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.
* To Sour Milk: Use 4 teaspoons white vinegar plus milk to equal 1-1/3 cups.
One-Bowl Buttercream Frosting
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/3 cup milk
Beat butter in small bowl. Add powdered sugar and cocoa alternately with milk;
beat to spreading consistency (additional milk may be needed). Stir in vanilla.
About 2 cups frosting.
Chocolate Snowballs
A list of ingredients you will need:
8 - ounces unsweetened chocolate, coarsely chopped
1/2 cup - milk
1 - (1-lb.) pkg. Domino® Confectioners Sugar (approx. 3 3/4 cups) divided

1 cup - chopped nuts
Quick Tip »
To serve: Put chocolate snowballs in foil paper candy cups available at cake
decorating and candy supply stores. Tip: If mixture is dry and hard to handle, add
1-2 tablespoons of milk.
Instructions »
In a 2-quart saucepan over low heat, melt chocolate with milk. Set aside 1/2 cup
confectioners' sugar. Add remaining to chocolate mixture, stirring until well
blended. Add nuts. Refrigerate 15 minutes or until easy to roll.
Lightly dust hands with confectioners' sugar. Roll chocolate into 1-inch balls.
Sprinkle with remaining confectioners' sugar. Refrigerate until ready to serve.
Makes about 5 dozen cookies.
Crunchy Munchies
1 cup - old-fashioned or quick-cooking rolled oats
1/3 cup - firmly packed Domino® Light Brown Sugar
1/3 cup - butter or margarine, melted
1/3 cup - coarsely chopped nuts
1/4 teaspoon - ground cinnamon
Quick Tip »
Crunchy Munchies may also be prepared in the oven. Spread oat mixture on
ungreased baking sheet. Bake in 350°F oven for 15 minutes or until golden
brown; stirring every 5 minutes. Let cool.
For something different, try Peanut Crunchy Munchies. Use 1/3 cup chopped
peanuts in place of nuts and omit cinnamon.
Instructions »
In medium bowl, combine all ingredients; mix well. Cook in 10-inch skillet over
medium heat, stirring constantly 5 to 7 minutes or until golden brown.
Using a spatula, spread on ungreased baking sheet to cool; store in tightly
covered container in refrigerator up to 2 weeks. Serve over ice cream, frozen
yogurt, fresh fruit, cupcakes or pudding. Combine with popcorn or pretzels for
more fun combinations.
Dreamy Divinity
2 1/2 cups - Domino® Granulated Sugar
1/2 cup - light corn syrup

1/2 cup - water
2 eggs whites
1 teaspoon - vanilla
1 to 2 drops - desired food coloring
1/2 cup - chopped nuts (optional)
Quick Tip »
Divinity may also be poured into a buttered, 8-inch square pan.
Instructions »
In a heavy 2-quart saucepan, combine sugar, corn syrup and water. Cook over
medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve
sugar. This should take 5-7 minutes. Carefully clip candy thermometer to side of
pan.
Cook over medium heat, without stirring, to 265°F or hard ball stage. Reaching
hard ball stage should take about 15 minutes.
Remove saucepan from heat; remove thermometer from saucepan. In a large
mixer bowl, immediately beat egg whites on medium speed untill stiff peaks form.
Gradually pour hot mixture in a thin stream slightly less than 1/8-inch diameter,
over egg whites beating with the electric mixer on high speed about 3 minutes.
Add vanilla and food coloring, if desired. Continue beating on high speed about
5-6 minutes, scraping the sides of the bowl occasionally, just until candy starts to
lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound
on itself and not disappear into remaining mixture.
Drop a tablespoonful of mixture onto waxed paper. If it stays mounded in a soft
shape, it is beaten properly. Immediately stir in nuts, if desired. Quickly drop the
remaining mixture from a teaspoon onto a baking sheet lined with waxed paper.
If mixture flattens, beat 1/2-1 minute more.
Makes about 36 pieces.
Marzipan
1 - (7 oz) pkg. almond paste (3/4 cup)
3/4 cup - Domino® Superfine Sugar
2 tablespoons - light corn syrup
1/4 teaspoon - almond extract
Food coloring (optional)
Quick Tip »

Marzipan is a sweet, shapable mixture of almond paste and sugar that is often
tinted and formed into shapes, including miniature fruits or flowers for cake
decoration. It is also rolled and cut into decorative shapes using cookie cutters.
Instructions »
Break almond paste into small pieces. Place in food processor. Add sugar and
process until mixture is texture of coarse meal. Add corn syrup and almond
extract and process until blended. Test with a tablespoon of mixture, rolling
between palms. If mixture is crumbly, add additional corn syrup, by teaspoonfuls,
until mixture holds together.
Tint with food coloring paste by breaking off a piece of marzipan and kneading in
desired color.
Makes 15 ounces.
Tip: When working with marzipan, have confectioners' sugar spread out on a
sheet of waxed paper nearby. Dip your cookie cutters or hands into sugar when
needed to prevent sticking.
BARFI
Traditional Milk Burfi
Making Traditional Khoya:
Khoya or Khoa is made by simmering milk in an iron karahi for several hours,
over a medium fire. The gradual vaporization of its water content leaves
coagulated solids in milk, which is khoya. 175–180°F (about 80°C) is ideal
temperature to avoid boiling and to minimize scorching. Other quick way of
making khoa is to continue mixing full fat milk powder to skimmed milk until it
becomes khoya.
2 cups khoya (recipe using US ingredients)
2 cups sugar
2/3 tsp cardamom powder and a few coarsely crushed cardamom seeds
a pinch of nutmeg powder
Spread the khoya let it dry a bit. Add a bit of water to the sugar until it gets wet.
Cook the sugar on medium flame until it froths and starts sticking to the sides.
Now add the cardamom powder and nutmeg and mix well. Now the khoya and
mix well and while adding it immediately remove from the stovetop and mix well.
Now spread the mixture evenly on a greased metal tray. Top it off with sliced
almonds, coarsely chopped pistas or whole charoli.
Charoli : (Buchanania Lanzan) is a small rounded lentil shaped almond flavored
seed, they kinda taste like pine nuts. They are used to top many Indian desserts.
Quick Microwave Barfi
3 lbs ricotta cheese
4 ounces unsalted butter

2 1/2 cups sugar
2 1/2 cups non-fat powdered milk
1 1/2 cups coarsely crushed almond
2 teaspoons crushed cardamom
6 edible silver foil, garnish (Varak) (optional)
Cook the Ricotta cheese and butter on low to medium heat. (Sometimes the
Ricotta splatters; keep it half covered at low to medium heat, stirring often to
avoid burning.) After about ½ hour, stir in the sugar and dry milk. Cook, while
stirring, until the Ricotta is of dry consistency, like paste that can be easily spread
(10 to 15 minutes). Mix in the almonds and crushed cardamom.
5. Spread in a non-stick 12x18" cookie sheet, about 1/3 inches thick. Pat gently
with wax paper or spatula to make it even. Cover with the varak sheets for
decorative look. Cut into squares or diamond shape when cool.
Variation:
Cook the Ricotta in the microwave oven, starting with
5 minutes at high. You can also cook it in the conventional oven. May add about
½ cup cocoa powder along with sugar to give chocolate taste and look. Or add
about 1 cup slightly roasted and ground sesame seeds,
along with other nuts, towards the end of cooking.
Michigan Cherry Mousse
Ingredients:
6 large eggs
1/2 cup sugar
1/4 cup water
3 1/2 pt heavy cream
1 lb Michigan Tart Cherries
Preparation:
Wash, stem and pit the cherries. Place in a food processor and pulse until you
have a chunky puree. Place in a bowl and refrigerate.
Separate the eggs and place the whites in the refrigerator to chill. Put the yolks in
a large stainless steel bowl and set aside.
Combine the sugar and water and mix until dissolved. Place in a heavy saucepan
over high heat. Boil for 2 to 3 minutes or until the sugar has completely dissolved
and the mixture is clear. Remove from the heat and quickly whisk into the egg
yolks. With a hand mixer, beat this mixture on high speed for 5 to 8 minutes or
until stiff and shiny. Set aside.
Whip the cream until stiff peaks form and set aside. Be careful not to overwhip!
Whip the egg whites to form stiff peaks and set aside.

Add the pureed cherries to the egg yolk mixture and blend well. Gently fold in the
whipped cream and then the egg whites. Carefully pour into 6 individual serving
dishes or using a pastry bag with a star tip, pipe into 6 wine goblets. Refrigerate
for at least 2 hours.
Garnish with whipped cream and a sprig of fresh mint and of course, a cherry
on top!
Cranachan
Ingredients:
2/3 cup rolled oats
1 1/4 cup heavy cream
4 Tbsp honey
4 Tbsp Irish whiskey
1 pint fresh raspberries or strawberries
Tall wine glasses or goblets for serving
Preparation:
Put the rolled oats in a dry pan and toast over medium heat, stirring frequently,
until golden brown. Remove from heat and set aside.
Place the cream in a bowl and whip until relatively thick, but still soft. Fold in the
honey and whiskey.
Put three or four berries in the bottom of each wine glass and add a little of the
toasted oats. Add the rest of the berries to the cream mixture and fold in
carefully.
Spoon the cream mixture into the serving glasses and sprinkle the remaining
oats over the top.
Garnish with an additional dollop of whipped cream and berries for the finishing
touch.
Serve well chilled.
Chocolate Ganache
Ingredients:
1 lb El Rey Apamate 73.5 % Chocolate discs
1 cup heavy cream
Preparation:

Heat 1 cup of heavy cream until almost to the boiling point (the microwave does
this perfectly), then pour over the chocolate discs. Allow to stand for one minute,
then whisk until smooth.
To reheat, gently microwave until liquefied. Do not overheat or the ganache will
break!
Strawberry Cream Freeze
Ingredients:
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup cold milk
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 20 NILLA Wafers, coarsely broken
• 1 cup sliced fresh strawberries
• 1/2 cup strawberry ice cream topping
MAKE THE FILLING:
BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk.
Add dry pudding mix; beat 2 min. Stir in COOL WHIP, wafers and berries. Swirl
in ice cream topping.
SERVE IT YOUR WAY!
PIE: Spread filling into 6-oz. OREO Pie Crust. Freeze 6 hours or until firm.
Garnish with additional berries, if desired. Makes 8 servings.
MINI PIES: Spoon filling into 12 cupcake liners. Freeze 4 hours. Remove paper
linings. Garnish desserts with additional berries, if desired. Makes 12 servings.
WAFFLE BOWLS: Freeze filling 6 hours or until firm. Let stand 15 min. before
scooping into waffle bowls. Makes 8 servings.
Chocolate Passion Bowl
1. CUT brownie layer into 1-inch cubes.
2. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2
min. or until well blended.
3. GENTLY stir in 1 cup of the whipped topping.
4. PLACE half of the brownie cubes in 2-qt. serving bowl.
5. TOP with layers of half each of the pudding mixture, raspberries and the
remaining whipped topping. Repeat layers. Refrigerate until ready to serve.
Philadelphia Chocolate-Vanilla Swirl Cheesecake
20 OREO Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar

1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
6 squares BAKER'S Semi-Sweet Chocolate, melted, cooled
1. PREHEAT oven to 325°F. Line a 13x9-inch baking pan with foil, and let the
ends extend over the sides of the pan.
2. MIX the cookie crumbs and butter and press down firmly onto the bottom of a
prepared pan. You can use a measuring cup if you like. Bake 10 min.
3. BEAT cream cheese, sugar and vanilla in a large bowl with an electric mixer
on medium speed until well blended. Add sour cream and mix well. Add eggs,
one at a time, beating on low speed after each one, just until blended.
4. REMOVE 1 cup of the batter; set aside. Stir melted chocolate into the
remaining batter in large bowl; pour over crust.
5. TOP with spoonfuls of the remaining 1 cup plain batter.
CUT through the batters with a knife several times to make a wirled effect. Bake
40 min. or until center is almost set. Cool completely. Refrigerate for at least 4
hours or overnight. Use the foil handles to lift the cheesecake from the pan
before cutting to serve. Store leftovers in the refrigerator.
Frozen Cinco De Mayo Dessert
61 NILLA Wafers, divided
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
1/2 cup PLANTERS Almonds, toasted, finely chopped
1/2 cup (1 stick) butter or margarine, melted
1 qt. (4 cups) lime sherbet, softened
1 qt. (4 cups) orange sherbet, softened
1 qt. (4 cups) raspberry sherbet, softened
Make It
PREHEAT oven to 350°F. Finely crush 37 of the wafers. Mix wafer crumbs,
coconut, almonds and butter until well blended. Press firmly onto bottom of 13x9-
inch baking pan. Bake 8 to 10 min. or until lightly browned; cool.
SPREAD layers of each of the different flavored sherbets over cooled crust,
freezing each layer until firm before topping with the next layer.
FREEZE at least 4 hours. Remove from freezer about 10 min. before serving; let
stand at room temperature to soften slightly. Cut into 24 squares. Top each with
1 of the remaining 24 wafers just before serving. Store any leftover dessert in
freezer.

Creamy Mango Dessert
2 cups boiling water
1 pkg. (8-serving size) JELL-O Mango Flavor Gelatin
1-1/2 cups cold mango nectar
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
STIR boiling water into dry gelatin mix in large bowl at least 2 min. until
completely dissolved. Stir in cold nectar. Remove 1-1/2 cups of the gelatin; set
aside for later use. (Do not refrigerate.) Pour remaining gelatin into 8 individual
dessert dishes. Refrigerate 1 hour or until set but not firm. (Gelatin should stick to
finger when touched.)
BEAT cream cheese in medium bowl until creamy. Gradually add reserved 1-1/2
cups gelatin, beating until well blended. Spoon over gelatin in dishes.
REFRIGERATE 2 hours or until firm. Store leftover desserts in refrigerator.
Tres-Color Flag Dessert
1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
1 pkg. (4-serving size) JELL-O Lime Flavor Gelatin
1 pkg. (4-serving size) JELL-O Cherry Flavor Gelatin
3 cups boiling water, divided
3 cups cold water, divided
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
PREPARE each flavor dry gelatin mix in separate bowl as directed on package,
using 1 cup of the boiling water and 1 cup of the cold water for each flavor of
gelatin. Refrigerate 4 hours or until set.
SPOON lime gelatin into blender container. Add 1/2 cup of the sour cream;
cover. Blend well. Pour into 12 dessert dishes. Repeat with remaining gelatin
flavors and remaining sour cream, layering lemon gelatin and then cherry gelatin
over lime layers in dishes. (Colors of desserts will resemble the colors of the
Mexican flag.)
SERVE immediately or refrigerate until ready to serve. Store leftover desserts in
refrigerator.
Pineapple Cream Loaf
1/2 c. butter
1 1/2 c. sifted confectioners sugar
2 egg yolks
1/2 tsp. lemon extract
8 3/4 oz. crushed pineapple, drained (3/4 c.)
1 c. dairy sour cream
2 stiffly beaten egg whites
8 lady fingers, split lengthwise

Cream butter and sugar together until fluffy. Add egg yolks, one at a time beating
after each. Stir lemon extract and pineapple. Fold in sour cream and egg whites.
Line bottom of 9 x 5 x 3 inch loaf pan with half the lady fingers. Top with half the
pineapple mixture. Repeat layers. Chill 6 to 8 hours. Makes 8 to 10 servings.
Heavenly Halo Mold
1 (1 lb. 4 1/2 oz.) can crushed pineapple
2 (3 oz.) pkgs. lemon jello
3 c. mini marshmallows
1 c. whipped cream
1 loaf angel cake, cut in 1/2 inch cubes
2 1/2 c. boiling water
Drain pineapple, reserving 1 cup syrup. Dissolve jello and marshmallows in
boiling water. Stir; add syrup. Chill until almost thickened; whip. Fold in
pineapple, cream and cake.
Pour into 10-inch tube pan (I use Teflon pan) or 3-quart mold. Refrigerate.
Serves 12-14.
Optional: Garnish with frosted green grapes in middle, grated orange rind on top,
lemon leaves on edge of plate.
Italian Cream Pie
2 (9") pie crusts, unbaked
4 c. milk
6 eggs
1 c. sugar
4 tbsp. cornstarch
1 tsp. vanilla
1 can pineapple chunks
1 loaf pound cake
maraschino cherries
Filling: Beat eggs and sugar. Add milk to mixture leaving about 1 cup for mixing
cornstarch. Mix cornstarch with 1 cup of milk and add to milk mixture. Cook over
double boiler until thick. When cooled, add vanilla.
Line 1 unbaked pie crust with a thin layer of crushed pound cake. Layer with
pineapple chunks and cherry pieces. Spoon 1/2 cream mixture over this. Top
with another layer of pound cake, pineapple, cherries and cream, ending with
pound cake. Make a lattice topping with the other pie crust and arrange on top of
pie. Garnish with cherries in each opening. Bake at 350 degrees for about 45
minutes or until brown. Peaches may be used instead of pineapple.
Pineapple Walnut Dessert
1 pkg. (7 1/2 oz.) vanilla wafers

1 c. butter
1 c. sugar
2 eggs
2 tsp. vanilla
2 c. well-drained grated pineapple
1 c. chopped nuts
Crush vanilla wafers, reserve 2 tbsp. Cream butter to consistency of mayonnaise;
add sugar gradually. Add eggs, one at a time, beating well after each. Add
vanilla; mix well.
Combine pineapple and walnuts; stir in until well mixed. Line a loaf pan with foil,
leaving overhang so loaf can be lifted out easily. Press 1/2 cup crumbs on bottom
of pan. Add about 1/4 pineapple mixture, spreading evenly. Repeat until crumbs
and pineapple mixture are used up, ending with latter. Scatter reserved crumbs
on top. Chill 24 hours or longer. Garnish with whipped cream. Slice to serve.
Makes 10 to 12 servings.
Mini Morsel Ice Cream Pie
Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
1/4 cup granulated sugar
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1 quart vanilla ice cream, softened
Directions:
COMBINE graham cracker crumbs, butter and sugar in medium bowl; stir in
morsels. Press 2 1/2 cups crumb mixture evenly on bottom and side of 9-inch pie
plate. Freeze for 15 minutes or until firm. Spread softened ice cream evenly into
pie shell. Top with remaining crumb mixture; freeze for 2 hours or until firm.
Butterscotch Sauce Recipe, How to Make Butterscotch
4 tablespoons unsalted butter
1 cup of tightly packed dark brown sugar
¾ cup heavy whipping cream (not ultra-pasteurized)
1 tablespoon vanilla extract
1 teaspoon kosher salt
Method
Butterscotch takes about a half an hour to make, from start to finish.

1 First, before you begin, make sure you have everything ready to go - the cream
and the brown sugar next to the pan, measured and waiting. Making butterscotch
is a fast process that cannot wait for hunting around for ingredients.
2 In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to
medium heat. Just before butter is melted, add all dark brown sugar at once and
stir with wooden spoon until sugar is uniformly wet.
3 Stir infrequently until mixture goes from looking grainy to molten lava. Make
sure to get into the corners of your pot, and watch closely to notice how the
mixture changes. It will take about 3 to 5 minutes.
4 Right before you add the cream, the caramelizing brown sugar will begin to
look and feel more like liquid and less like thick wet sand.
5 At this point add all the cream at once and replace your spoon with a whisk.
Lower heat a little and whisk cream into mixture. When liquid is uniform, turn heat
back to medium and whisk every few minutes for a total of 10 minutes.
6 After liquid has been boiling on the stove for its 10 minutes, turn heat off and let
rest for a minute or two before transferring into a heatproof storage vessel. (I
prefer a stainless steel or glass bowl.) Cool to room temperature.
7 When butterscotch liquid is room temperature, take a small taste. It's important
to know what cooked brown sugar and butter tastes like, and what happens
when transforming that flat sweetness into real butterscotch flavor. Whisk in half
the salt and vanilla extract. Taste again. Add more salt and vanilla extract until
the marvelous taste of real butterscotch is achieved.
Butterscotch makes a fantastic topping for ice cream.
Chill butterscotch sauce in a non-reactive container with a tightly fitting lid only
after sauce has chilled completely. It will keep for one month refrigerated, that is
if you can keep from eating it all the moment it has cooled down and been
seasoned to your liking.
Mexican Chocolate Ice Cream Recipe
Ingredients
2 cups heavy whipping cream
1 cup milk
1/4 cup cocoa powder
4 ounces bittersweet or semi-sweet chocolate
1/2 cup sugar
2 teaspoons cinnamon
Pinch salt
Pinch cayenne
Pinch espresso powder (or instant coffee)
6 egg yolks, lightly beaten
2 Tbsp brandy (optional)

Method
1 Heat one cup of cream in a small saucepan (1 qt). Whisk in cocoa powder.
Bring to a simmer. Whisk until cocoa powder is well incorporated. Remove pot
from heat. Stir in chocolate until completely incorporate.
2 Put mixture into a metal bowl and add the remaining cup of cream. Set that
bowl over a larger bowl half-filled with ice water to help cool it down. Place a
mesh sieve over the bowl with the chocolate mixture.
3 Put one cup of milk, the sugar, cinnamon, salt, cayenne, espresso powder (or
instant coffee) into a saucepan and heat until steamy (not boiling), stirring to
incorporate the spices and dissolve the sugar. Place egg yolks in a medium sized
bowl. Slowly pour the heated milk and mixture into the egg yolks, whisking
constantly so that the egg yolks are tempered by the heated milk, but not cooked
by it. Use a rubber spatula to scrape the warmed egg yolks back into the
saucepan.
4 Stir the milk egg mixture constantly over medium heat with a wooden spoon,
scraping the bottom as you stir, until the mixture thickens and coats the spoon so
that you can run your finger across the coating and have the coating not run. This
can take anywhere from 3 to 10 minutes, depending on how hot your burner is.
If the custard base doesn't coat the back of the spoon, it's not ready.
The custard base coats the back of the spoon.
5 As soon as the mixture coats the spoon, remove it from the heat and
immediately pour it over the mesh sieve into the bowl of the chocolate cream
mixture. (The sieve is there to catch any curdled bits.) Stir into the cream mixture.
6 Add a teaspoon of vanilla. Let the mixture cool a bit in the ice bath and then
chill in the refrigerator until completely chilled, a couple hours or overnight. Right
before churning, add 2 Tbsp of brandy to the mix. This is an optional step, but it
will help keep the ice cream from getting too icy if it is stored beyond a day. If you
are planning on eating the ice cream the same day you make it, you can skip this
step.
7 Churn the mixture in your ice cream maker according to the manufacturer's
instructions.
Store ice cream in an airtight container in your freezer for several hours before
eating. The ice cream will be quite soft coming out of the ice cream maker, but
will continue harden in your freezer. If you store it for more than a day, you may
need to let it sit for a few minutes to soften before attempting to scoop it.
Mrs. Adams' Delicious Pound Cake Recipe
• 1 lb of Imperial margarine (sticks)**
• 6 eggs (at room temperature)
• 1 lb confectioners sugar
• 3 cups cake flour

• 2 teaspoons vanilla
1 Cream margarine and sugar. Add eggs one at a time and beat lightly, mixing in
well after each addition. Add flour and mix well. Add vanilla before, during, and
after adding the flour.
2 Pour batter into a stick-free or greased and floured bundt cake pan and bake
for 1 to 1 1/2 hours on 325°F. Begin watching the cake at 1 hour. The cake is
done when a toothpick inserted into the center comes out clean. Cake should be
cracked on top and golden brown.
3 Cool for 5 minutes on a cake rack. Loosen the sides with a knife. Gently
remove the cake from the pan while still warm.
Working with Egg Whites
Sweet, crunchy, and meltingly soft, Pavlova is a reason for understanding the
fickle, hard working, all-purpose egg white.
You create your best egg white-based confections when you know how to treat
this important part of the egg. An egg white is pure protein. When room
temperature to begin with, egg whites will grow bigger and stronger with
whipping. For this reason it's best to start whipping egg whites on a lower speed,
increasing incrementally as you get to the aspired consistency. I like to say I’m
cajoling my egg whites into submission.
To achieve room temperature egg whites, take eggs out the night before you
need them, or place in a bowl of warm water for about 10 minutes to take their
chill off.
Make sure all bowls, hands, and utensils touching egg whites are as clean and
free of random oils as possible. When separating eggs, crack in half and gently
toss the yolk back and forth between the eggshell halves, dripping egg white out
into a clean container. If a bit of yolk drops into your pristine whites, fish it out
with a clean eggshell. Hint: if a bit of shell gets in, they will sink to the bottom and
be easy to spot and hold back when it comes time to use the egg whites.
Not sure what to do with the leftover egg yolks? Most custards like pastry cream
or stovetop pudding are egg yolk based.
Pavlova Recipe
Meringue:
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled
white vinegar
1 1/2 Tbsp cornstarch

1 1/2 cups granulated sugar
3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
Pinch salt
Topping:
2 pints fresh or frozen berries
1/4 cup sugar
Whipped Cream for topping
Place rack in the middle of the oven and preheat the oven to 275°. Line a large
baking sheet with parchment paper. Pour the vanilla and vinegar (if using) into a
small cup. Stir the cornstarch into the sugar in a small bowl.
In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg
whites, cream of tartar (if using) and salt, starting on low, increasing
incrementally to medium speed until soft peaks/trails start to become visible, and
the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.
Increase speed to medium-high, slowly and gradually sprinkling in the sugar-
cornstarch mixture. A few minutes after these dry ingredients are added, slowly
pour in the vanilla and vinegar (if you didn't use cream of tartar.) Increase speed
a bit and whip until meringue is glossy, and stiff peaks form when the whisk is
lifted, 4 to 5 minutes.
Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide
on a baking sheet lined with parchment paper or a silicon liner. With the back of a
spoon, create an indentation in the middle of the mound for holding the filling
once meringue is baked.
Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-
60 minutes, or until the meringues are crisp, dry to the touch on the outside, and
white -- not tan-colored or cracked. The interiors should have a marshmallow-like
consistency. Check on meringues at least once during the baking time. If they
appear to be taking on color or cracking, reduce temperature 25 degrees, and
turn pan around.
Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly
sealed container at room temperature, or individually wrapped, for up to a week if
your house is not humid.
Served topped with your favorite filling - lemon curd, raspberry or blueberry
sauce, and freshly whipped cream.
Makes 8-10 pavlovas.
Recipe adapted from Flo Baker's pavlovas in the San Francisco Chronicle:
Fourth of July dessert has roots in Australia
Sauce or Filling Directions
If you want to make a berry sauce, heat a couple pints of fresh or frozen berries
in a medium saucepan with about a quarter cup of sugar. Heat on medium heat,

stirring once or twice, for about 5 to 10 minutes, depending on how much the
berries are falling aprt. Remove from heat and let cool.
Pineapple Upside Down Cake Recipe
Topping:*
1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter
1 can (20 oz) of pineapple slices
Cake:
6 Tbsp cake flour
6 Tbsp of ground almonds (from about 2 oz of whole almonds)
1/2 teaspoon salt
1 3/4 cups of sugar
1 cup (2 sticks) unsalted butter at room temperature
4 large eggs
3/4 teaspoon vanilla extract
3/4 cup sour cream
METHOD
1 Start by making the caramel topping. Take brown sugar and butter and
combine and melt in a saucepan on medium heat until sugar dissolves and the
mixture is bubbly, this should take several minutes. Pour mixture into a 10 inch
diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a
single layer ontop of the caramel mixture.
2 Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and
salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the
sugar and butter together until light. Add eggs one at a time, beating after each
addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2
additions each, beating well after each addition. Pour cake batter over caramel
and pineapple in pan.
3 Bake cake until tester inserted into the center comes out clean, about 1 hour to
1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto
a platter. Serve warm or at room temperature.
Makes 12 to 14 servings.
* Note an alternative topping that my father is favoring these days. 2 cups
granulated sugar, 1/2 cup water, 1/4 cup butter. Combine sugar and water in a
medium saucepan. Heat on medium until all sugar is dissolved. Increase heat to
medium high and bring to a boil. Boil until syrup becomes warm amber in color
(about 10 minutes). Add 1/4 cup butter, carefully as it will foam up a bit. Swirl the
pan so that the butter is all incorporated, stirring with a wooden spoon if
necessary. Remove from heat and pour out into cake pan. Continue with recipe
as noted.

Suzanne's Chocolate Cake Recipe
Cake:
• 3 cups all purpose flour
• 1 ½ tsp salt
• ¾ tsp baking powder
• 1 ½ tsp baking soda
• 2 2/3 cups sugar
• 1 cup + 2 Tbsp cocoa
• 1 cup + 2 Tbsp water
• 1 cup + 2 Tbsp canola oil
• 5 large or 4 extra large/jumbo eggs
• ¾ cup water
• 1 ½ tsp vanilla
Frosting:
• 1 box powdered sugar (1 pound or 454 grams)
• 3/4 cup cocoa (use Van Houten, Droste, or other dark, high quality
alkalized unsweetened cocoa)
• A flavoring liquid (water, vanilla, rum, cognac, kirsch, or amaretto)
• 1 1/2 cup butter - firm, not cold, not too soft
METHOD
Cake:
Preheat oven to 350°F.
1 In a large bowl, sift or whisk together flour, salt, baking powder, baking soda,
sugar, and cocoa.
2 Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola
oil. Mix for 1 minute.
3 Add eggs, 3/4 cup of water, vanilla. Mix 5-6 minutes with a whisk, 3-4 minutes
with a hand mixer, or 2 minutes with a KitchenAid mixer.
4 Pour into three 10" cake pans, bake at 350°F for 25-35 minutes (adjust for
convection); test by placing and removing a toothpick through the center at 25
minutes. When toothpick comes out clean, loosen from pans and then put back
in the pans. Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put
in the freezer for at least 2 hours.
Frosting:
This part is a little harder as it is really done to taste.
1 Put powdered sugar and 3/4 cup cocoa into a food processor. Pulse until
blended.
2 Drizzle in, until about the consistency of firm butter, several tablespoons of
flavoring liquid (water if you aren't looking for flavor beyond the cocoa and
butter). To not put in too much liquid, but if you do, add cocoa or sugar. Taste.
When the flavor and consistency is right,

3 add 1 1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb is
that both the butter and the sugar mixture should be slightly firmer than you
would want it to be to spread it, since the mixing action of the food processor will
warm it slightly. Pulse until blended.
Assembling the cake:
Remove the cakes from the freezer and from their pans. Stack, frosting each
layer as you go. Let sit for an hour before serving.
Red Velvet Cupcakes with Cream Cheese Frosting Recipe
• 1 1/2 cups of sugar
• 1/2 cup (1 stick) of butter, room temperature
• 2 eggs, room temperature
• 2 1/3 cups of cake flour
• 2 tablespoons of Dutch-processed cocoa powder
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of buttermilk*
• 1 1/2 tablespoons of red food coloring
• 1 teaspoon of vanilla extract
• 1 teaspoon of distilled white vinegar
Frosting ingredients
• 1/2 cup of butter (1 stick), room temperature
• 8 oz of Philly cream cheese (1 package), room temperature
• 2 - 3 cups of powdered sugar
• 1 teaspoon of vanilla extract
*You can make your own buttermilk by adding a tablespoon of distilled white
vinegar to milk and letting it stand for about 10 minutes.
METHOD
The cupcakes
1 Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3
minutes on medium speed until light and fluffy.
2 Add the eggs, one at a time, beating until each is fully incorporated. Be sure to
scrape down the sides of the bowl to ensure even mixing.
3 In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking
powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla
extract, and red food coloring.
4 Add a fourth of the dry ingredients and mix, then add a third of the wet.
Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.

5 Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22
minutes or until a toothpick comes out clean. Rotate the pan after the first 15
minutes of baking to ensure even baking.
6 Allow to cool for one minute in the pan then transfer to a wire rack to cool
completely. Makes about 2 1/2 dozen cupcakes.
The Frosting
1 Cream the butter and cream cheese together, about 3 minutes. Scrape down
the sides and bottom of the bowl to ensure even mixing.
2 Add the vanilla extract and mix.
3 Add the powdered sugar, continually taste to get to desired sweetness. Pipe
onto cooled cupcakes.
Ginger Almond Biscotti Recipe
• 3/4 cup sugar
• 1/2 cup butter
• 1/2 cup molasses
• 3 large eggs
• 3 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon and nutmeg
• 1/2 teaspoon each ground cloves and all spice
• 1/4 cup minced fresh ginger
• 1 cup blanched almonds (okay to use just raw almonds)
METHOD
1 Bake almonds 10 minutes at 350°F, let cool, then roughly chop.
2 Cream sugar, molasses and butter. Add eggs, mix in one at a time. Add
minced ginger.
3 Mix flour, baking powder, cinnamon, nutmeg, ground cloves and all spice. Add
flour mix into butter and eggs mix, one third at a time. Add Almonds. (At this point
sometimes it is helpful to refrigerate dough for several hours to make it more
easy to form into logs.)
4 Turn out onto a well-floured board, and divide into two portions. With floured
hands, shape into logs about 9-11 inches long, 2 inches wide and 1/2 inch high,
and transfer to a greased and floured baking sheet. Bake until golden brown and
firm to the touch in the center, 25 to 30 minutes. Remove from oven, and let
stand until cool enough to handle.
5 On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces
cut side down to baking sheet. Re-bake 15-18 minutes. Cool on wire rack. Store
in airtight container.
Dip in wine after dinner (classical Italian fashion) or coffee, tea, or hot cocoa.
Baklava Recipe
For the baklava:

• 1 lb. of chopped nuts (almonds, walnuts, or pistachios are best, or use a
combination of them)
• 1 lb of phyllo dough
• 1 cup of butter, melted
• 1/3 cup of sugar
• 1 teaspoon of ground cinnamon
• 1/3 teaspoon of ground cloves
For the syrup:
• 1 cup of water
• 1 cup of sugar
• 1/2 cup of honey
• 2 tablespoons of lemon juice
• 1 cinnamon stick
• Finely ground pistachios for garnish (optional)
METHOD
1 Lightly grease a 9x13 pan and set the oven to 350°F.
2 Thaw the phyllo dough according to manufacturer's directions (this may take
overnight). When thawed, roll out the dough and cut the dough in half so the
sheets will fit in the pan. Cover with a damp towel to keep it from drying out.
3 Process the nuts until in small, even sized pieces. Combine with sugar,
cinnamon, and cloves. In a separate bowl, melt the butter in the microwave.
4 Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the
phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick,
each sheet being "painted" with the butter.
5 Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo,
brushing each one with butter. Continue to repeat the nut mixture and two
buttered sheets of phyllo until the nut mixture is all used up. The top layer should
be 8 phyllo sheets thick, each sheet being individually buttered. Do not worry if
the sheets crinkle up a bit, it will just add more texture.
6 Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35
minutes or until lightly golden brown, and edges appear slightly crisp.
7 While baking, make the syrup. Combine the cinnamon stick, sugar, lemon
juice, honey, and water in a saucepan. Bring to a boil, then reduce to medium
low heat and let simmer for 7 minutes and slightly thickened. Remove the
cinnamon stick and allow to cool.
8 Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours.
Garnish with some finely crushed pistachios of desired.
Chocolate Balls - Palline di cioccolato
3-1/2 oz. un-sweetened chocolate
1 cup shelled Hazel Nuts
3/4 cup powdered sugar
1 Tbsp. unsalted butter

1 Tbsp espresso coffee (cold)
3 Tbsp. un-sweetened cocoa
1. Grate the chocolate in a bowl.
2. Blend the Hazel nuts in your food processor.
3. Add the hazel nuts to the chocolate along with the sugar, coffee, butter.
4. Mix well with a spoon.
5. Prepare a plate with the cocoa.
6. Roll the mix into 1 inch balls with your hands and place them on the cocoa.
7. Once they are all ready roll them gently in the cocoa and then a bit between
your hands to remove the excess cocoa.
8. Place them on a serving dish and keep them in the fridge or a cool place until
you are ready to serve them.
Coffee Spumone - Spumone al caffè
4 egg yolks
7 Tbsp. sugar
6 Tbsp. strong Italian coffee
2 shots Rum
1 cup whipping cream
1. In a double boiler whip the egg yolks, sugar and coffee for 10 to 15 minutes
being careful not to boil the mixture.
2. Once it has increased in volume and cooked for at least 10 minutes add the
Rum, mix in in gently.
3. Pour it into a mixing bowl and let it cool.
4. After it has cooled off you can prepare the whipping cream.
5. Whip the cream in a bowl with a hand mixer or in a food processor. Once it
has taken form you can gently fold the egg mixture into it.
6. Mix gently by pulling from the bottom and folding over the top.
7. Once mixed place it in the freezer for about one hour or so. the longer you
leave the firmer it should get.
8. Spoon into small dessert bowls and serve immediately with dry biscuits.
Pineapple Tiramisu - Tiramisu all’ananas
4 large eggs*
2 cups Mascarpone cheese, don’t use substitutes
36 Savoiardi (lady fingers)
1 can sliced pineapple (no sugar added)
3/4 cup sugar
3 cups pineapple juice (no sugar added)
1. Beat the egg whites until stiff peaks form and then refrigerate.
2. In a large bowl beat the egg yolks with the sugar until fluffy. Use an electric
hand mixer or a food processor.

3. Add the mascarpone cheese and mix until well combined.
4. Gently fold the egg whites into the mascarpone mixture.
5. Dip both sides of the lady fingers into the pineapple juice and place them in the
cake dish (my dish is oval about 18″ x 10″).
6. Spread half of the mascarpone cream over the ladyfingers then cover this
layer with remaining ladyfingers always dipped in the pineapple juice.
7. Complete the dish spreading the rest of the mascarpone cream.
8. Decorate with the pineapple slices and refrigerate for at least 4 hours, better
yet overnight.
Tiramisu
6 eggs
1 lb. mascarpone cheese, don’t use substitutes
36 Savoiardi (lady fingers)
2-1/2 cups strong Italian coffee
1/2 cup dry Marsala wine
13 Tbsp. sugar
3 Tbsp. un-sweetened cocoa
1. In a large bowl use an electric hand mixer to beat the egg yolks together with
the sugar until fluffy.
2. Add the mascarpone cheese and mix it in with a spoon until well combined.
3. Now whip the egg whites until stiff peaks form and then fold them gently into
the mascarpone mixture using a spoon. Fold it in by gently lifting the mascarpone
mixture from the bottom to the top.
4. Add the cocoa to 1/3 of the mascarpone mixture and mix well.
5. Spread half of the remaining mascarpone mixture without cocoa onto the
bottom of the cake dish (My dish is 11-3/4″ x 8-3/4″ and 2-1/2″ deep).
6. Quickly dip both sides of the lady fingers into the espresso coffee and place
them over the mascarpone cream.
7. Cover this layer with all the chocolate mascarpone cream.
8. Add the Marsala wine to the rest of the coffee and dip the ladyfingers into it.
Place them over the mascarpone chocolate cream and top with the remaining
mascarpone cream.
9. Sprinkle the top with cocoa powder through a fine mesh strainer.
10. Refrigerate for 24 hours.
Easy Chocolate Truffle
All you need is 3 ingredients a box of chocolate graham crackers, cool whip and
Hershey’s syrup.
Get a plastic container.an oblong one might be good.
Put a layer of chocolate graham crackers(broken into lg. pieces),in the
container.Squirt some hershey’s syrup in a container of cool whip.put how much
you want for color.Then put a layer of the whipped cream mixture on the graham

crackers,then put more pieces of GC,then more topping then more GC,etc.when
you get to the top layer,put the topping and then crumble up some GC on it,and
cover and put in fridge to chill.
Chocolate Eclair Dessert
36 graham cracker squares (2 1/5 inch)
2 pkg sugar-free instant vanilla pudding - (4 serv size)
2 c nonfat dry milk powder - divided
4 1/4 c water - divided
1 1/2 c light whipped topping - divided
2 t vanilla extract - divided
1 pkg sugar-free instant chocolate pudding - (4 serv size)
1 T chocolate syrup
Evenly arrange 12 graham crackers in a 9 x 13 inch cake pan.
In a large bowl, combine dry vanilla pudding mixes, 1 1/3 cups
dry milk powder, and 3 cups water. Mix well using a wire
whisk. Blend in 1/2 cup whipped topping and 1 teaspoon vanilla
extract. Mix gently to combine. Spread half of pudding
mixture evenly over graham crackers. Layer another 12 graham
crackers over top. Evenly spread remaining pudding mixture
over graham crackers. Top with remaining 12 graham crackers.
In a medium bowl, combine dry chocolate pudding mix, remaining
2/3 cup dry milk powder, remaining 1 teaspoon vanilla extract
and remaining 1 1/4 cups water. Mix well using a wire whisk.
Spread chocolate mixture evenly over top of graham crackers.
Cover and refrigerate at least 1 hour. Just before serving,
spread remaining 1 cup whipped topping evenly over top.
Drizzle chocolate syrup evenly over whipped topping.
Refrigerate at least 1 hour. Makes 12 servings.
Strawberry Cream Buns Recipe
For the choux pastry (paste):
150 g/5 oz/1.25 cups plain (all-purpose) flour
A pinch of salt
300 ml/0.5 pt/1.25 cups water
50 g/2 oz/0.25 cup butter
2 eggs, beaten
For the filling and topping:
225 g/8 oz strawberries
25 g/1 oz/2 tbsp caster (superfine) sugar
5 ml/1 tsp lemon juice
150 ml/0.25 pt double (heavy) cream
A little icing (confectioners') sugar, for dusting

Method:
To make the pastry, sift the flour and salt on to a sheet of greaseproof (waxed)
paper. Heat the water and butter in a saucepan until the butter melts. Bring to the
boil. Remove from the heat and add the flour all in one go. Beat with a wooden
spoon until the mixture is smooth and leaves the sides of the pan clean. Remove
from the heat and allow to cool slightly. Beat in the eggs a little at a time, beating
well after each addition, until smooth and glossy but still holding its shape. Put 15
ml/1 tbsp of the mixture, well apart, on greased baking (cookie) sheets. Bake in a
preheated oven at 220°C/425°F/gas mark 7 for 10 minutes. Reduce the heat to
180°C/ 350°F/gas mark 4 and continue cooking for a further 20 minutes until
puffy and a rich golden brown. Transfer to a wire rack and make a slit in the side
of each bun to allow the steam to escape.
To make the filling, reserve a few strawberries with stalks on for decoration and
chop the remainder. Mix with the caster sugar and lemon juice. Whip the cream
until stiff and fold in the strawberry mixture. Use to fill the choux buns. Pile on a
serving plate, dust with a little sifted icing sugar and decorate with the reserved
strawberries
Baklavas Recipe
225 g/8 oz/1 cup unsalted (sweet) butter, melted
225 g/8 oz filo pastry (paste)
275 g/10 oz walnuts, chopped
75 g/3 oz caster (superfine) sugar
10 ml/2 tsp ground cinnamon
5 ml/1 tsp grated nutmeg
For the syrup:
225 g/8 oz/1 cup granulated sugar
Finely grated rind and juice of 1 small lemon
A little rose water (optional), to serve
Method:
Brush a 28 x 18 cm/11 x 7 in shallow baking tin (pan) with a little of the melted
butter. Line with a sheet of filo pastry. Brush with butter and repeat until you have
four layers of buttered pastry. Mix together the nuts, caster sugar and spices and
spread over the pastry. Top with the remaining layers of pastry, again brushing
with butter in between each layer and then on top. Score the top layer in a criss-
cross pattern, with lines about 2.5 cm/ 1 in apart. Bake in a preheated oven at
180°C/350°F/gas mark 4 for 40 minutes or until golden brown and cooked
through.
Meanwhile, put the syrup ingredients in a saucepan and heat gently, stirring, until
the sugar has dissolved. Boil rapidly for 4 minutes. When the pastry is cooked,
mark the top into 10 squares and spoon the hot syrup over. Leave to cool, then

chill until the next day. Cut into squares and sprinkle with a few drops of
rosewater before serving, if liked.
Chocolate Lava Cake
1/4 cup nuts, coarsely chopped
2/3 cup dark chocolate chips
1/4 cup Land O' Lakes Butter with Olive Oil
1 3 oz package of cream cheese, softened
1 teaspoon vanilla
1/3 cup firmly packed dark brown sugar
3 eggs
1/4 cup cake flour
Preheat oven to 400°F.
Remove cream cheese from refrigerator and allow to sit at room temperature for
30 minutes before baking to soften.
Coarsely chop pecans, walnuts, peanuts, almonds, macadamia or pistachio nuts.
Butter 4 six oz. custard or silicone baking cups and place on baking sheet.
Sprinkle coarsely chopped nuts evenly at the bottom of each baking cup.
In a microwavable bowl, stir together chocolate chips and Land O' Lakes Butter
with Olive Oil. Microwave on high setting, stirring several times until melted. Stir
in softened cream cheese and vanilla. Beat on medium speed of an electric
mixer for 1 minute.
At low speed, gradually mix in flour only until combined.
In a large bowl, combine dark brown sugar and eggs; beat for 2 minutes. Using a
large spoon, stir in chocolate mixture until no streaks remain.
Pour batter evenly into the baking cups. Bake for 13-15 minutes in preheated
oven, until tops are bubbly and puffed; center will still be soft. Remove from oven
and allow to cool for 5 minutes.
Run a butter knife around the outer edges to free the cakes from the baking
cups. Turn each cake, while still warm, upside down onto a heated dessert dish.
Top with fudge or vanilla ice cream, or serve topped with chocolate curls and
whipped topping (See below)
Whipped Topping:
1/3 cup Land O' Lakes Heavy Whipping Cream
1 teaspoon vanilla or 1 tablespoon rum
2 teaspoons powdered sugar
Combine ingredients in a small bowl and beat until stiff peaks form. Serve over
warm cakes. Sprinkle with chocolate curls or Ghirardelli sweetened cocoa
powder with chocolate bits. Or drizzle with caramel or toffee bits.
Substitutions: All purpose flour may be substituted for cake flour if not available.
Butter may be substituted for Land O' Lakes Butter with Olive Oil.

Creole Peanut Pralines
1 lb. brown sugar
1 lb. peanuts, coarsely chopped
4 tbsp. water
1 tbsp. butter, melted
Shell the peanuts, chop, and combine with the butter.
In a saucepan, stir together sugar and water, bring to a boil, stirring constantly,
continuing to cook until a syrup forms. Add the peanuts, and stir until the mixture
begins to bubble, then remove from the heat.
Working quickly, place a tablespoon at a time on a cold, buttered (preferably
marble) slab or a large dish and press into a circle 1/4 inch thick and 4 inches in
diameter.
Leave to dry without disturbing, then lift with a knife. Pralines should be light,
crispy, and flaky.
Atlantic City Salt Water Taffy
1 cup sugar
1/2 tablespoons cornstarch
2/3 cup corn syrup
1 tablespoon butter
1/2 cup water
1/2 teaspoon salt
flavoring
Combine sugar and cornstarch, put into a saucepan, and add corn syrup, butter,
and water.
Stir until boiling point is reached, and boil until mixture reaches 256°F or until a
small portion forms a ball when tested in cold water.
Add salt, pour onto a greased slab and allow to cool slightly until the mixture can
be handled. Pull until light in color.
Divide into separate portions, and color and flavor each portion as desired, while
it is being pulled.
Lemon, orange, peppermint, lime, strawberry, or pineapple flavors may be used,
and pink, green, yellow or orange color pastes. (Don't use too much color - the
candies are usually quite pale and pastel in tint).
To make red striped kisses, have one portion of candy brightly colored red and
let warm near the oven. Lay the large piece of pulled taffy on the marble slab. On
the upper side, lay two or three parallel strips of red taffy; turn the piece over and
lay two or three read strips on that side.
Pull out until 1 1/2 inches wide and 3/4 of an inch thick. Cut into pieces with a
scissors and wrap in wax paper. Twist ends of paper to seal.

Almond Butter Crunch
1 c. butter
1 1/3 c. sugar
1 tbsp. light corn syrup
3 tbsp. water
1 c. finely chopped almonds
1 c. coarsely chopped almonds, toasted
4 - 4 oz. bars milk chocolate, melted
Melt butter in heavy saucepan; add sugar, corn syrup and water. Cook, stirring
occasionally, to a hard crack stage (300 degrees). Quickly stir in coarsely
chopped nuts; spread in waxed paper lined 13 x 9 1/2 x 2 inch pan. Allow to cool
and harden. Spread with 1/2 of the chocolate and sprinkle with 1/2 of the finely
chopped almonds. Cover with waxed paper, invert, and spread with remaining
chocolate; sprinkle with rest of nuts. Chill and then bread into pieces.
Rocky Road Halloween Squares
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 tablespoons butter
2 cups dry roasted peanuts
1 10 1/2 oz. pkg. white miniature marshmallows
Assorted soft Halloween candy pieces such as candy corn or M&M'S®
In top of double boiler melt chocolate with milk and butter, remove from heat. In a
large bowl, combine nuts and marshmallows. Fold in chocolate and press into a
waxed paper lined 13x9 inch pan. Top with candy pieces.
Chill until firm and cut into squares.
Store at room temperature.
Mango Cream
Serve in small bowls along with thin cookie or wafers.
1 ripe mango, pared and cut into pieces
1 cup chilled whipping cream
2 tablespoons granulated sugar
1/4 cup toasted sliced or slivered almonds
Place mango in blender container. Cover and blend until smooth, about 10
seconds. Beat whipping cream and sugar in chilled bowl until stiff. Fold mango
into whipped cream a few times for swirled effect. Sprinkle with almonds.

Black Forest Brownie
1 pkg. (18 oz.) NESTLÉ® TOLL HOUSE®
-- Refrigerated Brownie or Walnut Brownie Bar Dough
1 container (21 oz.) cherry pie filling, warmed Whipped cream
1 bar (2 oz. total) NESTLÉ® TOLL HOUSE®
-- Semi-Sweet Chocolate Baking Bar, grated
1. Bake brownies according to package directions. Cool completely in pan on
wire rack; invert onto serving platter. Cut into pieces.
2. Top brownie with pie filling, whipped cream and grated chocolate.
Black Forest Sundae
1 (10-ounce) jar maraschino cherries, drained
1 quart vanilla ice cream, softened
1/2 cup hot fudge topping
10 cream-filled chocolate cookies (such as Oreos),
crushed Maraschino cherries with stems, for garnish
1. Line a 5-cup gelatin mold or bowl with aluminum foil. Arrange 12 whole
cherries on the bottom of the foil. Chop remaining cherries; fold into
softened ice cream.
2. Spoon half of the ice cream mixture into bottom of mold. Spoon fudge
topping over ice cream; spread remaining ice cream over the fudge topping.
Sprinkle cookie crumbs over top of ice cream; press lightly. Freeze 4 to 6
hours or until firm. Carefully pull foil out of mold and unmold with cookie
crumbs on bottom on a chilled plate.
Butterscotch Haystacks
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch
-- Flavored Morsels
3/4 cup creamy peanut butter
1 can (8.5 oz.) or 2 cans (5 oz. each)
-- chow mein noodles
3 1/2 cups miniature marshmallows
1. Line baking sheets or trays with waxed paper.
2. Micorwave morsels in large, microwave-safe bowl on MEDIUM-HIGH (70%)
power for 1 minute; stir. Microwave at additional 10- to 20-second
intervals, stirring until smooth.
3. Stir in peanut butter until well-blended. Add chow mein noodles and
marshmallows; toss until coated. Drop by rounded tablespoon onto prepared
baking sheets. Refrigerate until ready to serve.

Butterscotch Party Mix
2 cups oven-toasted cereal squares
2 cups small pretzel twists
1 cup dry-roasted peanuts
1 cup (about 20) caramels, unwrapped, coarsely chopped
1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE®
-- Butterscotch Flavored Morsels
1. Coat 13 x 9-inch baking pan with nonstick cooking spray.
2. Combine cereal, pretzels, peanuts and caramels in large bowl. Place
morsels in medium, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%)
power
for 1 minute; stir. Microwave at additional 10- to 20-second intervals,
stirring until smooth. Pour over cereal mixture; stir to coat evenly.
3. Spread mixture into prepared baking pan; let stand for 20 to 30 minutes
or until firm. Break into small pieces.
Chocolate Angel Cake
1 (16-ounce) package angel food cake mix
1/2 cup unsweetened cocoa
1 1/2 cups plus 2 tablespoons hot fudge topping, divided
2 cups whipped topping, divided
1 (21-ounce) can cherry pie filling, divided
1. Prepare cake mix according to package directions, mixing cocoa with dry
ingredients. Spoon batter evenly into an ungreased 10-inch tube pan. Bake in
a preheated 350-degree oven as directed on the package. Let cool as package
directs.
2. When cake is completely cooled, carefully remove from pan. Cut
horizontally in half. Place one half, cut side up, on serving plate. Spread
with 3/4 cup fudge topping. (Do not heat topping.) Cover with 1 cup whipped
topping, then half of the cherry pie filling.
3. Place the other half of the cake over cherries, cut side down. Spread
with 3/4 cup fudge topping. Cover with remaining 1 cup whipped topping and
remaining cherry pie filling. Refrigerate 1 hour. Just before serving,
drizzle remaining 2 tablespoons fudge topping over cherry pie filling.
Mango-Peach Frozen Yogurt
2 medium (8 oz.) ripe mangoes, peeled and cubed
2 cups peach low-fat yogurt
1/2 cup honey
1. In a blender or food processor container, process mango cubes until

smooth. Add yogurt and honey; process until well combined.
2. Transfer mixture to ice cream maker; freeze according to manufacturer’s
directions.
Quick Brownie Sundae
-- Refrigerated Brownie or Walnut Brownie Bar Dough
Ice cream
Whipped cream
Chocolate Flavor NESTLÉ® NESQUIK® Syrup
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate
-- Mini Morsels
6 maraschino cherries
1. Prepare brownies according to package directions. Cool for 20 minutes in
pan on wire rack. Cut into 12 pieces.
2. Place two brownies in each sundae dish. Top with ice cream, whipped
cream, Nesquik, morsels and cherries.
Quick Chocolate Fudge Sauce
1 1/2 cups (12 fluid-ounce can) NESTLÉ® CARNATION®
-- Evaporated Milk
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE®
-- Semi-Sweet Chocolate Morsels
1. Combine evaporated milk and morsels in medium, heavy-duty saucepan.
Cook over low heat, stirring frequently, until morsels are melted. Remove from
heat; stir in vanilla extract.
2. Serve warm as a dipping sauce for fresh fruit or spoon over ice cream or
cake. Store remaining sauce tightly covered in refrigerator.
Quick Hot Cocoa for One
1/2 cup dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
1 to 2 tablespoons granulated sugar
1 1/2 Tbs NESTLÉ® TOLL HOUSE® Baking Cocoa
1 cup boiling water
Whipped cream or
miniature marshmallows (optional)
1. Combine dry milk, sugar and cocoa in mug or cup; stir in boiling water.
2. Top with whipped cream before serving.

Quick Tiramisu
-- Refrigerated Sugar Cookie Bar Dough
1 package (8 oz.) 1/3 less fat cream cheese
3/4 tsp TASTER'S® CHOICE® 100% Pure Instant Coffee
-- dissolved in 3/4 cup cold water, divided
1 container (8 oz.) frozen whipped topping, thawed
1 Tbs NESTLÉ® TOLL HOUSE® Baking Cocoa
1. Preheat oven to 325° F.
2. Divide cookie dough into 20 pieces. Shape into 2 1/2 x 1-inch oblong
shapes. Place on ungreased baking sheets.
3. Bake for 10 to 12 minutes or until light golden brown around edges. Cool
on baking sheets for 1 minute; remove to wire racks to cool completely.
4. Beat cream cheese and sugar in large mixer bowl until smooth. Beat in 1/4
cup coffee. Fold in whipped topping. Layer 6 cookies in 8-inch-square baking
dish. Sprinkle each cookie with 1 teaspoon coffee. Spread one-third cream
cheese mixture over cookies.
5. Repeat layers 2 more times with 12 cookies, remaining coffee and
remaining cream cheese mixture. Cover; refrigerate for 2 to 3 hours. Crumble
remaining cookies over top. Sift cocoa over cookies. Cut into squares.
Strawberry Ice Cream
1 pint strawberries
1/3 cup sugar
2 cups light cream, very cold
Juice of half a lemon
Remove stems from strawberries. Place strawberries on cookie sheet and
freeze until solid. In a food processor combine cream, sugar, lemon juice,
and frozen berries.
Blend until smooth and remove to 9 x 9-inch glass dish. Freeze again
until firm. Serve.
Tortilla Torte
10 8-inch flour tortillas
16 oz low-fat cream cheese (at room temperature)
1 Tbs grated orange peel
2 Tbs orange juice concentrate
1/2 cup brown sugar, packed
2 Tbs cinnamon
2 Tbs granulated sugar

1. Place cream cheese, orange peel, orange juice concentrate, cup of brown
sugar and 1 teaspoon cinnamon in a bowl and beat with a fork.
2. Spread 9 tortillas on a dry surface and spread evenly with cream cheese
mixture.
3. Stack the 9 tortillas in a springform pan. Top with remaining tortilla,
brush with melted butter and sprinkle with 1 tablespoon of sugar and 1
teaspoon of cinnamon.
4. Bake in a 400 degree Fahrenheit oven for 20 minutes, or until fork
inserted into center comes out clean. Remove torte from oven and cut into
wedges.
5. Toss strawberries with 1 tablespoon of sugar. Serve with torte.
Warm Mocha Pudding Cake
1 cup all-purpose flour
1 cup packed brown sugar, divided
4 Tbs NESTLÉ TOLL HOUSE Baking Cocoa, divided
2 Tbs TASTER’S CHOICE 100% Pure Instant Coffee, divided
1 tsp baking powder
1/8 tsp salt
1/3 cup milk
5 Tbs butter or margarine, melted (we recommend
-- LAND O LAKES® Butter)
1 large egg
3/4 cup boiling water
1 1/2 cups whipped cream (optional)
1 1/2 cups fresh assorted berries (optional)
1. Preheat oven to 350° F. Grease 8-inch-round cake pan.
2. Combine flour, 1/2 cup sugar, 2 tablespoons cocoa, 1 tablespoon Taster’s
Choice, baking powder and salt in small bowl. Beat milk, butter, egg and
vanilla extract in medium bowl until blended. Add flour mixture; stir until
combined. Spoon batter into prepared pan.
3. Combine remaining sugar, remaining cocoa and remaining Taster’s Choice in
small bowl. Sprinkle evenly over batter. Pour water evenly over batter.
4. Bake for 20 to 25 minutes or until wooden pick inserted in center comes
out clean. Cool for 5 minutes in pan on wire rack. Invert onto serving plate
or serve from pan. Serve warm with whipped cream and berries.
Butterscotch Ice Cream Pie
1 cup graham cracker crumbs
1/3 cup finely chopped, toasted pecans
1/3 cup butter, melted (we recommend LAND O LAKES® Butter)
-----Filling-----
2 cups heavy cream, divided

2 large eggs
1/8 tsp nutmeg
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch
-- Flavored Morsels
2/3 cup chopped pecans, toasted, divided
1. Combine graham cracker crumbs, pecans and butter in small bowl. Press
firmly on bottom and 1-inch up side of 9-inch springform pan. Refrigerate.
----- Filling -----
1. Combine 1/2 cup cream, eggs and nutmeg in medium, heavy-duty saucepan.
Cook over medium-low heat until mixture is slightly thickened, stirring
constantly. Remove from heat; add morsels. Let stand for 3 minutes; stir
until smooth. Cool to room temperature.
2. Whip remaining cream in chilled small mixer bowl until stiff peaks form;
fold into butterscotch mixture. Pour half of mixture into crust; sprinkle
with 1/3 cup pecans. Spoon remaining filling over nut layer. Sprinkle with
remaining nuts. Freeze for 3 hours or until firm.
Assorted Donuts
Ingredients:
For Dough:
Maida 3 cups
Yeast 1 sachet
Eggs 2
Sugar 2 tbsp
Melted butter 2 tbsp
Milk as needed
Oil for deep frying
For Topping:
Melted chocolate 1 cup
Colored sprinklers or candy ½ cup
Confectioners sugar 1 cup
Milk 3-4 tbsp
Method
Mix yeast, sugar and half a cup of milk, set aside. The mixture will be bubbly in 5
minutes which shows that your yeast is working. Make dough by combining all
the ingredients, just like u will make pizza dough. Transfer in a clean bowl, cover
and leave on kitchen counter until the dough is more than double in size. Now its
ready to make donuts.

Roll dough in ¼ inch thick and cut donuts by using 2 cookie cutters, large to cut
the donut circle and small to cut the center. Keep rolling and cutting until all the
dough has been used. Place donuts in a large tray, cover and let sit for another
30minutes or so until donuts are well risen almost double of the original size.
Heat oil in a deep pan and fry donuts until light golden. Take out on a tissue
towel and let cool. Melt chocolate and coat one side of donuts, sprinkle some
colored candy and let chocolate set. In another bowl, mix icing sugar and milk to
make a thick paste and dip one side of donuts in the mixture, this will also set in
few seconds. Your assorted donuts are ready, enjoy!
Chocolate Pots de Creme
1 cup half-and-half or light cream
1 4-ounce package sweet baking chocolate,
-- coarsely chopped
2 tsp sugar
3 large egg yolks, slightly beaten
1/2 tsp vanilla
1 recipe Caramelized Shards (optional) (see below)
1. In a heavy small saucepan combine the half-and-half or light cream,
chocolate, and sugar. Cook and stir over medium heat about 10 minutes or
until mixture reaches a full boil and thickens.
2. Gradually stir about half of the hot mixture into the beaten egg yolks.
Return all of the egg yolk mixture to the saucepan. Cook and stir over low
heat for 2 minutes. Remove from heat; stir in vanilla. Pour chocolate
mixture into 4 or 6 pots de creme cups or small dessert dishes. Cover and
chill for 2 to 24 hours. If desired, top with Caramelized Shards.
3. Makes 4 to 6 servings. (Nutrition facts are without shards.)
----- Caramelized Shards -----
1. Preheat oven to 350 degree F. Line a cookie sheet with aluminum foil;
coat foil with nonstick cooking spray. Sprinkle 1 tablespoon slivered
almonds onto prepared foil. Bake in preheated oven 6 to 8 minutes or until
lightly toasted. Meanwhile, place 1/3 cup sugar in a heavy 10-inch skillet.
Heat over medium-high heat until sugar begins to melt, shaking skillet
occasionally to heat sugar evenly. Do not stir. When sugar begins to melt,
reduce heat to low. Cook for 2 minutes more or until sugar is melted and
lightly golden, stirring as needed with a wooden spoon. Remove pan from
heat. Stir in 1/2 teaspoon hot water. Immediately pour over nuts on hot
baking sheet. Let cool for 1 minute. Using 2 forks, gently pull caramel as

thinly as possible, lifting up slightly as you pull. Let cool thoroughly on
foil. Break into pieces; store tightly covered up to 3 days.
Cherry S'Mores
1/2 cup marshmallow creme
1/2 cup dried tart cherries
1/4 cup semisweet chocolate chips
12 graham cracker squares (2* inches each)
1. Put marshmallow creme, cherries and chocolate chips in a medium bowl; mix
well.
2. Place 6 of the graham crackers on a microwave-safe plate. Spoon a heaping
tablespoon of marshmallow mixture on each cracker. Top with remaining
crackers.
3. Microwave, uncovered, on High (100% power) 30 to 45 seconds, or until
marshmallow mixture is soft and warm. Carefully remove plate from the
microwave and set on a hot pad. Let S'mores cool slightly before eating
them.
Dessert To Go
1 (10-ounce) jar maraschino cherries
3 cups whipped topping
1 (4-serving-size) package any flavor instant pudding
-- (chocolate is good!)
1 3/4 cups cold milk
6 flat-bottom ice cream cones
Colored sprinkles and/or maraschino
-- cherries, for garnish
1. Put a colander or strainer in a bowl. Pour cherries into the strainer,
draining the juice into the bowl. Save the juice to add to orange juice or
other drinks; you do not need the juice for this recipe.
2. Put the drained cherries on a cutting board. With a sharp knife,
carefully cut each cherry in half. Have an adult show you how to use the
knife. Set aside.
3. Prepare pudding according to package directions using 1-3/4 cups cold
milk. Refrigerate pudding 10 minutes.
4. Meanwhile, put cherry halves in a large mixing bow. With a rubber
spatula, scoop whipped topping into the bowl. Stir gently until cherries are
mixed with whipped topping.
5. Fill each cone with 1/4 cup pudding. Top each with 1/2 cup cherry
mixture. Decorate with colored sprinkles or a maraschino cherry. Serve
immediately. This dessert is best eaten with a spoon.

Marshmallows
2 Tbs plus 2 1/2 teaspoons or 3 1/2 envelopes unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup warm water about 115°F
1/4 tsp salt
2 egg whites
1 tsp vanilla
1. Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking
pan and dust bottom and sides with some confectioners' sugar.
2. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin
over cold water and let stand to soften.
3. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water,
and salt over low heat, stirring with a wooden spoon, until sugar is
dissolved. Increase heat to moderate and boil mixture, without stirring,
until a candy or digital thermometer registers 240°F., about 12 minutes.
Remove pan from heat and pour sugar mixture over gelatin mixture, stirring
until gelatin is dissolved.
4. With standing or a hand-held electric mixer beat mixture on high speed
until white, thick, and nearly tripled in volume, about 6 minutes if using
standing mixer or about 10 minutes if using hand-held mixer. In a large bowl
with cleaned beaters beat whites (or reconstituted powdered whites) until
they just hold stiff peaks. Beat whites and vanilla into sugar mixture until
just combined. Pour mixture into baking pan and sift 1/4 cup confectionersÕ
sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3
hours, and up to 1 day.
5. Run a thin knife around edges of pan and invert pan onto a large cutting
board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow
and let drop onto cutting board. With a large knife trim edges of
marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining
confectioners' sugar into a large bowl and add marshmallows in batches,
tossing to evenly coat. Marshmallows keep in an airtight container at cool
room temperature 1 week.
Boo Berry Bats Over Blue Moons
2 1/4 cups frozen or fresh blueberries, divided
1/3 cup plus 1 tablespoon sugar, divided

1 Tbs cornstarch
pinch salt
1/2 cup whipped cream cheese (from an 8-ounce container)
2 drops red food coloring
1 drop yellow food coloring
1 loaf (10.75 ounces) frozen pound cake, thawed
2 tsp confectioners sugar
2 tsp unsweetened cocoa powder
----- Prepare sauce: -----
1. In a medium saucepan over high heat, bring 1/2 cup water to a boil. Add 2
cups of the blueberries; return to a boil. Cook until liquid is released
from fruit, about 2 minutes. Meanwhile, combine 1/3 cup of the sugar, the
cornstarch and salt in a cup. Add to cooked blueberries, stirring
constantly, until sauce thickens, about 1 minute. Spoon into a medium bowl;
cover and refrigerate until cold, about 2 hours.
----- Prepare filling: -----
1. In a small bowl stir together cream cheese, the remaining 1 tablespoon
sugar, and red and yellow food coloring to make orange-colored cream cheese;
set aside.
----- Assemble: -----
1. Using a serrated knife cut a thin layer off the top and bottom of the
pound cake. Cut the pound cake into 4 (1/2-thick) horizontal slices. Working
with 1 slice at a time, use a 4-inch bat-shaped cookie cutter to cut out 2
bats. From the same slice, use a 1/2-inch half moon-shaped cutter, to cut
out 4 half moons. Repeat with remaining pound cake. Carefully spread 4 bats
and 8 moons with cream cheese mixture. Arrange the remaining 1/4 cup
blueberries in a single layer over cream cheese, dividing evenly and
pressing lightly. Cover with remaining bat and moon shapes forming
sandwiches. In a cup combine confectioners sugar and cocoa; through a fine
mesh strainer lightly sprinkle over bat and moon sandwiches. Divide
blueberry sauce among 4 serving plates; spread to form a "sky background."
2. Arrange 1 bat and 2 moons on each plate; serve.
Blizzard Party Mix
Nonstick cooking spray
2 cups oven-toasted cereal squares
2 cups small pretzel twists
1 cup dry-roasted peanuts

1 cup (about 20) caramels, coarsely chopped
2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Premier
-- White Morsels
1. Spray 13 x 9-inch baking pan with nonstick cooking spray.
2. Combine cereal, pretzels, peanuts and caramels in large bowl.
3. Microwave morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%)
power for 1 minute; stir. Microwave at additional 10- to 20-second
intervals, stirring until smooth. Pour over cereal mixture; stir to coat
evenly.
4. Spread mixture into prepared baking pan; let stand for 20 to 30 minutes
or until firm. Break into bite-size pieces.
Cranberry Frost
1/2 cup fresh or frozen cranberries, diced
1/3 cup white sugar
2 oranges
1 (8 oz) package cream cheese, softened
1 medium apple, cored and diced
1/2 cup dates, chopped
1/2 cup whipping cream
1. In a mixing bowl, combine cranberries and sugar and let stand 10 minutes.
Meanwhile, peel and secton 1 orange. Finely chop orange sections; set aside.
Sqeeze remaining orange to make total of 1/3 cup juice.
2. Combine the 1/3 cup orange juice, cream cheese, and vanilla. Beat until
fluffy. Stir in orange sections, cranberries, apple and dates.
3. Whip cream until soft peaks form. Fold cream into cream cheese mixture.
4. Turn mixture into a 5-cup mold, 8x4x2 inch loaf pan, or into about 10 to
12 paper lined muffin pans. Cover and freeze until firm.
5. To serve, let stand at room temperature for 10 miutues. Unmold or peel
off paper and garnish with orange sections.
Chocolate Chiffon Cake
3/4 cup sifted cake and pastry flour
2 tsp baking powder
1/2 tsp salt
1/4 cup canola oil
1/4 cup water
1 tsp vanilla
2 egg yolks

4 egg whites
1/4 tsp cream of tartar
Line bottom only of 8-inch cake pan with waxed paper cut to fit. Or, alternatively,
have 10-inch tube pan ready.
In medium bowl, combine flour, cocoa powder, 1/3 cup sugar, baking powder,
and salt; mix well. Pour in oil, water, vanilla, and egg yolks. Beat for 1 minute or
until very smooth. Wash beaters.
In large bowl, and with clean beaters, beat egg whites and cream of tartar until
soft peaks form. Add remaining sugar and beat until stiff peaks form.
Pour egg yolk mixture evenly over stiffly beaten egg whites. Fold in until blended
and evenly colored.
Pour into prepared pan. With knife, cut through batter to remove air bubbles.
Smooth top.
Bake in 350 degree oven for 40 minutes or until tester inserted in center comes
out clean.
Cool on wire rack. (Or, if tube pan is used, invert pan and allow tohang upside
down on its own rack or funnel.) Loosen around edge of cake; invert onto cake
plate. Remove waxed paper.
Chocolate Chip Cookies
1/4 cup low-calorie margarine
1 Tbs granulated fructose
1 egg substitute equivalent
3 Tbs water
1 tsp vanilla
3/4 cup flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup semisweet chocolate chips
Preheat the oven to 375 degrees. In a medium bowl, cream the margarine and
the fructose. Beat in the egg, water, and vanilla; mix thoroughly.
In a sifter, combine the flour, baking soda, and salt. Sift the dry ingredients into
the creamed mixture and mix well. Stir in the chocolate chips.
Lightly spray cookie sheets with nonstick cooking spray. Drop teaspoonfuls of
dough onto cookie sheets and bake for 8 to 10 minutes. Remove the cookies
from the oven and cool them on racks.
Fruit Ambrosia
4 medium oranges, peeled, sectioned
2 medium bananas, sliced
1 medium apple, diced
1/4 cup orange juice
1/4 cup shredded unsweetened coconut

1. Combine the fruit and orange juice. Spoon into dessert dishes and
sprinkle with coconut to serve.
2. This recipe yields 10 servings. Serving size: 1/2 cup.
3. Exchanges Per Serving: 1 Fruit, 1/2 Saturated Fat.
Fruit Fantasia
2 bananas, sliced
2 cups sliced fresh strawberries
1 can pineapple tidbits in juice (2 oz), drained, and juice reserved
1 can sliced peaches in juice (15 oz), drained, and juice reserved
1 tsp sugar-free Tang drink mix
1 package sugar-free vanilla instant pudding mix (0.9 oz)
In a large serving dish, combine bananas, strawberries, pineapple, and peaches;
set aside.
In a separate bowl, combine reserved pineapple juice, Tang mix, and pudding
mix. Mix well using a wire whisk it will be thick.
Spoon pudding mixture over fruit and toss gently to coat. May thin with reserved
peach juice as desired. Chill 30 minutes before serving.
Hawaiian Isle Sorbet
2 pineapple slices canned in own juice
1/2 cup raspberry sorbet
2 Tbs nonfat whipped topping
1. Place one slice of pineapple on a dessert plate. Using a melon baller,
scoop out 4 or 5 small balls of sorbet.
2. Top with a twisted pineapple slice. Garnish with whipped topping and
serve at once.
Incredible Crepes
1/2 cup nonfat milk
1/3 cup all-purpose flour
1 egg
4 1/2 tsp sugar
1 dash ground nutmeg
1 small orange, peeled, and seeds removed
1 tsp low-calorie margarine
1/4 cup unsweetened orange juice
1 tsp cornstarch
1/2 tsp vanilla
1 Tbs low-fat sour cream

Whisk together the milk, flour, egg, sugar, and nutmeg in a small bowl until frothy
and refrigerate for at least 1 hour. Meanwhile, cut away the rind and membranes
of the orange so that only the fruit flesh remains. Chop the orange flesh into
small pieces.
When the batter is ready, melt the margarine in a small skillet over medium heat,
rolling the skillet to completely coat it with the margarine. Using a small ladle,
pour approximately 2 tablespoons of batter into the heated skillet, again rolling
the skillet to quickly coat the bottom.
Using a plastic flexible spatula, turn the crepe when the edges begin to brown
slightly. Cook the other side until it is also light brown. Remove the crepe from
the pan quickly, fold it into quarters, and place it on a cool plate. Repeat until all
the batter is used.
Mix together 1 tablespoon of the orange juice with the cornstarch until smooth.
Return the small skillet to the heat and add the remaining orange juice and
orange pieces, cooking until bubbly. Quickly add the cornstarch mixture and stir
constantly with a wooden spoon.
When the mixture begins to thicken slightly, add the vanilla and stir well. Gently
add the folded crepes back into the skillet, and swirl the skillet to coat the crepes
with the sauce. The sauce should be slightly thickened, just enough to coat a
spoon. (Add a mixture of another ½ teaspoon cornstarch and 1 teaspoon water if
needed to further thicken the sauce.)
When all the crepes are thoroughly heated, divide the contents of the skillet onto
two serving plates, top each with sour cream, and serve. If you like, before
removing the crepes from the heat, turn the heat to high, add 2 tablespoons Gran
Marnier or brandy, and flame before serving.
Lemon Chiffon Cake
1 cup sifted cake and pastry flour
2 tsp baking powder
1/2 tsp salt
1/4 cup canola oil
2 Tbs lemon juice
2 Tbs water
2 tsp grated lemon rind
2 egg yolks
4 egg whites
1/4 tsp cream of tartar
Line bottom only of 8-inch cake pan with waxed paper cut to fit. Or, alternatively,
have 10-inch tube pan ready.
In medium bowl, combine flour, 1/3 cup sugar, baking powder, and salt; mix well.
Pour in oil, lemon juice, water, lemon rind, and egg yolks. Beat for 1 minute or
until very smooth. Wash beaters.

In large bowl, and with clean beaters, beat egg whites and cream of tartar until
soft peaks form. Add remaining sugar and beat until stiff peaks form.
Pour egg yolk mixture evenly over stiffly beaten egg whites. Fold in until blended
and evenly colored.
Pour into prepared pan. With knife, cut through batter to remove air bubbles.
Smooth top.
Bake in 350 degree oven for 40 minutes or until tester inserted in center comes
out clean.
Cool on wire rack. (Or, if tube pan is used, invert pan and allow to hang upside
down on its own rack or funnel.) Loosen around edge of cake; invert onto cake
plate. Remove waxed paper.
Yummy Dessert Sauce
1 can evaporated skim milk - (14 oz), undiluted
2 1/2 Tbs sugar
2 Tbs cornstarch
1/3 cup skim milk
1 tsp vanilla
2 tsp orange liqueur
1 tsp brandy
Combine the evaporated milk and sugar and place over low heat.
Combine the cornstarch and milk, stirring into a smooth paste. Slowly add this to
the heated milk and sugar, stirring constantly until the sauce thickens.
Add the vanilla, liqueur, and brandy. Simmer the sauce 1 minute longer.
Serve warm.
Werner's Old Chicago Bakery Lemon Meringue Pie
Lemon Filling:
4 egg yolks (reserve whites for meringue)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 (9-inch) pre-baked pie shell
1 tablespoon finely grated lemon zest
Adjust the oven rack to the middle position. Preheat oven to 375ºF.
Whisk egg yolks in medium size mixing bowl and set aside.
In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to
combine. Turn heat on medium and, stirring frequently, bring mixture to a boil.

Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot
mixture to egg yolks and stir until you have added at least half of the mixture.
Return egg mixture to saucepan, turn heat down to low and cook, stirring
constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon
juice, and zest until well combined.
Pour mixture into pie shell and top with meringue while filling is still hot. Make
sure meringue completely covers filling and that it goes right up to the edge of
the crust.
Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and
cool on a wire rack. Let pie cooled completely before slicing.
Meringue Topping:
o 4 egg whites
o 1 pinch cream of tartar
o 2 tablespoons sugar
Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the
whisk attachment. Beat egg whites until soft peaks form and then gradually add
sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.
Servings: One 9" pie
Bill Knapp's-style Chocolate Cake Topping
• 1 stick butter or margarine
• 1 (12-ounce) bag semisweet chocolate chips
• 1 (14-ounce) can sweetened condensed milk
• 1 (14-ounce) light corn syrup
In the top of a double boiler, over simmering water, combine butter, chocolate
chips, sweetened condensed milk and corn syrup. Cook over the simmering
water, stirring only occasionally, until smooth (about 20 minutes).
Remove from hot water and beat with an electric mixer until smooth.
Bill Knapp's-style Chocolate Cake
• 1 18 ounce Devil's Food Cake Mix
• 1 1/2 cup water warm
• 2 eggs
Preheat oven to 325. Beat all cake ingredients together with a mixer on medium-
high until smooth. Pour into a greased and floured 9"x12"x2" inch baking pan or a
10" baking tin. Bake at 325º for 35 minutes or until tester inserted in the center of
the cake comes out clean. Let cool on wire rack.
While the cake is in the oven, prepare the frosting.

Black Forest Cheesecake
1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
16 ounces cream cheese, softened
2 eggs
6 ounces semisweet chocolate chips, melted
1/4 teaspoon almond extract
1 (21 ounce) can cherry pie filling
Frozen whipped topping, thawed
Combine crumbs and margarine; press onto bottom of a 9-inch springform pan.
Bake at 350 degrees F for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each addition. Blend
in chocolate and extract; pour over crust. Bake at 350 degrees F for 45 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Top cheesecake with pie filling and whipped topping just before serving. Spoon
pie filling to within 1 1/2 inches of edge of cheesecake. About every three inches
around the edge, place a dollop of whipped cream.
Recipe for Black Forest Ice Cream Cake
Instructions:
Black Forest Ice Cream Cake
1 quart vanilla or burgundy cherry ice cream, softened
1 3/4 cups unsifted all-purpose flour
2 cups granulated sugar
34 cup Hershey's
"Gloreos" The Oreo-Style Cookies
The Cookie
1 18-oz package devil's food cake mix
2 eggs + 2 tbsp water
2 tbsp oil
1/2 C cocoa powder
Nestle's Quik
The Filling
1 envelope unflavored gelatin
1/4 C cold water
1 C Crisco
1 lb + 1 C powdered sugar

1 tsp vanilla
Cookie: Preheat oven to 400 degrees F. Combine cake mix, eggs + water, oil
and cocoa powder. Blend well until you can form it into a ball. Let stand 20
minutes. Form dough into 1/2-inch balls placed 2 inches apart on lightly greased
baking sheet Flatten each ball with bottom of a greased once drinking glass that
has been dipped in Nestle's Quik powder to deepen the color of the cookies to
resemble the originals. Bake 8 minutes. Immediately out of the oven, flatten each
cookie with the back of a pancake turner. Let cool 20 minutes while you prepare
the filling.
Filling: Soften the gelatin in 1/4 C cold water and place in a pan of hot water until
clear. Meanwhile, beat the Crisco until fluffy, adding the powdered sugar a little at
a time. Add the vanilla and cooled gelatin and beat 6 minutes. Shape into 1-inch
balls and place between the bottom sides of two cookies, pressing them gently
but firmly together until the filling becomes nicely rounded at the edges. Chill
about one hour to set the filling.
Sanders-style Hot Fudge Sauce
• 1 (14-ounce) can Eagle Brand Milk
• 14 ounces Karo Syrup, light
• 12 ounces Nestles Milk Chocolate chips (not the semisweets)
• 1/4 pound butter
Combine ingredients in top of double boiler over simmering water and stir until
chocolate melts.
Continue to cook and stir a few times for 30 minutes. Remove from heat, then
beat with a mixer until smooth.
Cool, pour into jar, then tightly cap. Refrigerate.
Blender Cheesecake
1 2/3 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1 small box lemon gelatin
2 cups cottage cheese
1 (10 ounce) container frozen whipped topping
Combine cracker crumbs and butter; mix well. Press into bottom of 11 x 7-inch
pan. Set aside.
Pour boiling water into blender container. Add gelatin. Cover and process on the
beat speed until gelatin is dissolved. Add lemon juice and 1 cup of the cottage
cheese. Process on the liquefy speed until smooth. Add remaining cottage
cheese and process until smooth. Pour into large mixer bowl. Add frozen

whipped topping and mix with electric mixer until smooth. Pour over graham
cracker crust. Chill until set. Yields 10 to 12 servings
Variations
Use any flavor gelatin desired.
Spread pie filling over cheesecake after it has set. Refrigerate 1 hour.
If desired, 1 cup fresh fruit can be folded into the mixture before pouring into
crust.
Brownie Ice Cream Cake
1 cup (6 ounces) semisweet chocolate chips
2 tablespoons water
3 tablespoons stick butter or margarine
1/2 cup plus 2 teaspoons granulated sugar
2 large eggs
1/2 cup flour
1 pint good quality coffee or other flavored ice cream
2 pints good quality chocolate or other flavored ice cream
1/2 cup heavy (whipping) cream
Garnish: warmed chocolate sauce, maraschino cherries
Preheat oven to 350 degrees F. Grease a 9-inch pie plate.
Microwave the chocolate and water in a medium bowl on HIGH for 50 seconds;
repeat at 10 second intervals until chocolate is melted and smooth. Scrape the
mixture into a medium bowl. Add butter and beat with mixer on medium speed
until smooth and glossy. Beat in the 1/2 cup sugar, then the eggs. Scrape down
the side of bowl and beat in vanilla extract, baking powder and baking soda.
Reduce mixer speed to low and beat in flour just until blended. Spread evenly in
the prepared pie plate. Bake for 30 to 35 minutes or until a wooden pick inserted
in center comes out with moist not wet crumbs sticking to it.
Place on a wire rack and when cool enough to handle, about 15 minutes, hold
pie plate still and gently rotate brownie with your thumbs until it loosens from pie
plate. (this makes serving easier) With a metal spoon, scoop soft brownie mixture
from center, leaving a shell about 1/4 inch thick. Loosely wrap scooped out
brownie, place in center of pie plate, wrap pie and freeze at least 1 hour or up to
1 month.
Remove scooped out brownie. Spread coffee ice cream over bottom of pie shell
Sprinkle with about half the scooped out brownie. Cover and freeze until firm, at
least 1 hour.
Spread with chocolate ice cream. Cover and freeze at least 3 hours or up to 1
week.
About 1 hour before serving, beat heavy cream with remaining 2 teaspoons
sugar until stiff peaks form when beaters are lifted. Spread over ice cream, or
spoon whipped cream into a decorating bag fitted with a star tip and pipe around

edge. Garnish with remaining scooped out brownie, the warmed chocolate sauce
and maraschino cherries. Return to freezer until 30 minutes before serving, then
transfer to refrigerator so ice cream can soften slightly.
Brownies Alaska
1 (15.5 ounce) box fudge brownie mix
4 egg whites
Pink peppermint or strawberry ice cream
Bake brownies as directed. Cut into 3-inch squares. Place on baking sheet. Top
with scoop of ice cream and place in freezer 1 hour.
Preheat oven to 500 degrees F.
Beat egg whites until foamy. Beat in sugar, 1 tablespoon at a time. Beat until stiff.
Cover brownies and ice cream with meringue, sealing to edge of brownies. Bake
3 to 4 minutes until meringue is brown.
Pineapple Upside Down Cake (Cast Iron
SKILLET)
1 box yellow cake mix
1 cup brown sugar
3 eggs
1 stick butter
1 can pineapple (slices, rings, pieces.)
save pineapple juice add water to get 1 1/2 cups
This is made on the stove top!!
Mix 3 eggs in with the cake mix in a bowl. Add pineapple and water juice mix.
Melt butter in a cast iron skillet. Reduce heat to low.
Sprinkle 1 cup of brown sugar over the butter. Place pineapple on top of brown
sugar. Spoon in cake mix over top of pineapple.
Cover cast iron skillet and let cook on low heat for about 20-25 min, or until
mixture has the consistency of cake.
Let cool, turn upside down and cake will fall out.
The Ultimate Ice-Cream Long Cake
12 chocolate ice-cream sandwiches
1 pint chocolate chip ice-cream, slightly softened
2 large Hershey's candy bars
1 cup warm milk
Place the 6 chocolate ice-cream sandwiches on a tray. Arrange them so that they
are 2 by 2's.
Scoop chocolate chip ice-cream out of container, trying to retain the same shape
as the container.

Spread ice cream smoothed out over the top of the 6 chocolate ice-cream
sandwiches. Then, layer 6 more of the sandwiches over the top of the ice-cream.
In a bowl, warm the milk in microwave with the 2 large Hershey's bars. When the
Hershey's are melted, you'll have a fudge like substance. Pour it over the ice
cream sandwiches.
Freeze the whole tray for 5 hours before slicing into serving sized portions. I
hope you totally enjoy this!
Pink Fluff
2 small boxes Raspberry Jell-O
1 large can crushed pineapple, drained
1 8 oz pkg cream cheese, room temperature
1 9 oz tub Cool Whip
1/2 cup chopped pecans or nuts
Dissolve Jell-O in 2 cups boiling water.
In a blender, combine Jell-O and cream cheese. Refrigerate until the mixture has
thickened slightly.
Stir in the pineapple and nuts. Fold in the Cool Whip.
Rinse a silicone mold with cold water and shake out excess water (do not dry).
Transfer mixture to the mold and refrigerate for at least 4 hours.
When ready to serve, dip the outside of mold into hot water for a few seconds to
release. Run a butter knife along the edge. Flip over onto a dish and serve.
Tea Party "Petit Fours"
24 brownie squares (1 inch)
1/2 cup thawed COOL WHIP Whipped Topping
2 squares BAKER'S Semi-Sweet Chocolate, chopped
24 candied violet candies
CUT each brownie horizontally in half. Spread bottom half of each brownie with 1
tsp. of the whipped topping; cover with top of brownie.
MICROWAVE chocolate and cream on MEDIUM (50%) 2 to 3 min. or until
chocolate is completely melted and mixture is well blended, stirring after 1-1/2
min. Spread evenly over brownies.
TOP each with a candied violet. Refrigerate until chocolate glaze is firm. Store in
tightly covered container in refrigerator.
Kraft Kitchens Tips
Variation
Omit the chocolate glaze and candied flowers. Do not split brownies. Spread or
pipe whipped topping evenly onto brownies instead of using as a filling for the
split brownies. Sprinkle evenly with flower-shaped sprinkles or colored sugars.
Great Substitute

Substitute rose petal candies for the violet candies.
Chocolate Meringue Pie Mountains
Pie:
2 eggs yolks
1 1/2 c. milk
2 heaping tbsp. cocoa
1 c. sugar
2 tbsp. flour
2 tbsp. butter
Meringue:
2 egg whites
1/8 tsp. cream of tartar
pinch of salt
3/4 c. sifted sugar
1 tsp. vanilla
Pie:
Mix egg yolks and milk; add sugar, flour, and cocoa. Mix well and cook on top of
the stove on slow heat until mixture thickens. Pour into unbaked pie shell and
bake at 400°F until pie shell is brown.
Meringue:
Beat egg whites with a rotary beater until foamy. Add 1/8 teaspoon cream of
tartar and pinch of salt and beat until soft peaks form. Add gradually, sifted sugar
and beat until very stiff. Fold in vanilla. Evenly put on top of the chocolate pie
then bake 300°F for 10 minutes or until the top of the meringue tips are golden
brown.
Chiffon Cake
1 1/4 sifted cake flour
3/4 cup sugar
1/2 teaspoon salt
1/4 cup corn or peanut oil
1/3 cup water
3 egg yolks
1 teaspoon *flavoring
3 egg whites
In a large bowl, combine flour, sugar, baking powder and salt. Make a well in the
center of the flour mixture and pour in oil, water, egg yolks and flavoring. Note:

Use vanilla, orange, lemon or 1/2 teaspoon almond other extract of your choice.
Beat for 2 minutes, or until smooth.
In a separate bowl, beat egg whites with cream of tartar until they form very stiff
peaks. Gently fold (do not stir) the egg whites into the first mixture until well
blended.
Turn batter into an ungreased 8 or 9 inch tube pan or an 8 inch square pan.
Bake at 325F for about 1 hour or until cake springs back when lightly touched
with finger.
When the cake is done, remove from the oven and suspend the pan upside down
until cool (putting the center over a bottle works well).
Loosen the sides of the cake from pan using a spatula or bread knife.
Spread with frosting or drizzle with confectioners sugar, if desired.
Variation: To make a marble chiffon cake, divide batter into two portions.
Combine 3 tablespoons sugar and 3 tablespoons of cocoa with 1/4 teaspoon
baking soda and 3 tablespoons hot water. Mix until smooth and gently fold (do
not stir) into half of the batter. Pour plain and chocolate batter alternately into the
pan; swirl a spatula through the center once or twice. Bake as above.
No Bake Cheesecake
3 egg yolks, beaten
1/4 cup sugar
1/2 teaspoon salt
1 small can crushed pineapple
1 teaspoon grated lemon rind
1 cup cottage cheese
1 tablespoon unflavored gelatin
3 egg whites
1 1/2 cups graham cracker crust mixture
Press a graham cracker crust into the bottom of a springform pan, saving some
of the mixture to sprinkle on top.
In a small bowl or teacup, bloom 1 tablespoon of gelatin in 1/4 cup water; set
aside.
In a double boiler, combine egg yolks, sugar, salt, pineapple, lemon juice and
rind. Remove from heat and add the softened gelatin, stirring until dissolved. Add
1 cup cottage cheese, mashed. Chill until mixture has partially set.
In a clean bowl, beat three egg whites, gradually stirring in 1/2 cup white sugar
until soft peaks form when the beaters are lifted. Fold the beaten egg whites
gently into cheese mixture.
Spread mixture over the graham cracker crust and sprinkle reserved graham
cracker crumbs over top. Chill for at least 4-5 hours.

Yum Yum Balls Deluxe
1/2 package mini marshmallows
1 can (14 oz) sweetened condensed milk
1 tablespoon cocoa
3 cups chocolate graham crackers, crushed
1 cup chopped pecans
1 package shredded coconut
1 package confectioners sugar
Melt marshmallows with sweetened condensed milk over low heat until lumpy.
Add cocoa, graham crackers, and pecans. Stir together until mixed. Form mixture
into 1 inch balls and roll in shredded coconut and confectioners sugar.
Ready to eat!
Belgian Chocolate Lace Wafers
1/2 cup unsifted flour
1/2 cup very finely chopped almonds
1/4 cup dark corn syrup
1/4 cup firmly packed light brown sugar
1/4 cup butter
2 squares (1 oz. each) semisweet chocolate, melted
Stir together flour and nuts. In a 1-quart saucepan, stir together next 3
ingredients. Stirring constantly, bring to boil over medium heat. Remove. Stir in
flour mixture until well blended.
Drop by slightly rounded teaspoonfuls in oval shape 3" apart onto foil-lined
cookie sheet. Spread evenly with rubber spatula to 1/2" by 1 1/2" oval.
Bake at 350°F 4-5 minutes or until golden brown. Cool completely on foil on rack.
Peel foil from cookies.
Place cookies, 1 at a time, top side down on cookie sheet. Return to oven 1 to 2
minutes or until soft.
Roll into cylinder shape starting on long side. Cool on rack.
Spread 1 end of each cookie with melted chocolate. Allow chocolate to set or eat
it as-is.
May be stored in tightly covered container up to 1 week.
Strawberry Heart Pillows
1 sheet frozen puff pastry, thawed
1/3 cup strawberry jam or preserves
1 cup thawed COOL WHIP Whipped Topping, divided
4 large strawberries, each cut into 4 slices
1 (1 ounce) square BAKER'S Semi-Sweet Baking Chocolate, melted

Cooking Directions
Preheat oven to 350 degrees F. Unfold pastry. Cut into 16 hearts with 2-inch
heart-shaped cookie cutter. Place on ungreased baking sheets.
Bake 20 min. or until golden brown. Remove to wire racks; cool completely.
Cut each heart horizontally in half. Spread 1 tsp. of the jam onto bottom half of
each heart; top with 1 Tbsp. of the whipped topping and a strawberry slice. Cover
with tops of hearts. Drizzle with chocolate. Serve immediately. Or, cover and
refrigerate up to 1 hour.
Marvelous Mississippi Mud Pie Recipe
Ingredients:
1 cup finely chopped walnuts
1 stick margarine melted
1 cup flour
1 cup powdered sugar
1 package (8 oz. size) cream cheese softened
1 container (12 oz. size) Cool Whip
2 small package instant chocolate pudding
2 1/2 cups milk
1 milk chocolate candy bar
Thaw Cool Whip. Mix margarine, nuts and flour. Press into a 9x13 pan. Bake 20
minutes at 350degrees F. Cool.
Mix cheese, powdered sugar and 1/2 C. Cool Whip. Spread over cooled crust.
Mix pudding mix and milk. Spread over cheese layer. Spread extra Cool Whip
over chocolate layer. Grate candy bar over top.
Chill at least 3 hours before serving.
S'Mores
8 ounces semisweet chocolate
1 can (14 oz. size) sweetened condensed milk
1 package (16 oz. size) graham crackers
2 cups miniature marshmallows
Directions:
In a heavy saucepan melt chocolate over low heat. Stir in milk and vanilla; cook
and stir until smooth.
Making one s'more at a time, spread 1 T. each of chocolate mixture on two whole
graham crackers. Place 5-6 marshmallows on one cracker; gently press the other
cracker on top. Repeat with remaining chocolate, crackers and marshmallows.
Wrap with plastic wrap; store at room temperature.

Eclairs
DOUGH:
Butter 40z
Flour 1/2cup
Eggs 4
Vanila essence 2,3 drops
Salt a pinch
Water 1/2cup
Filling:(chocolate cream)
Coco powder 1tsp
Cream 8oz
Icing sugar 1oz
(beat cream with beater add coco powder and icing sugar)
Topping :( Chocolate Sauce)
Butter 1tbsp
Water 1/2cup
Icing sugar 8tbsp
Coco powder 4tbsp
(Mix all things in a sauce pan,in another pan boil 4glass of water put sauce pan
on the surface of water and cook it untill become a thick sauce)
Dough: 1.Cut butter in layers, place butter ,water, salt, vanilla essence in a pan
bring boil.
When butter melt completely add flour stir quickly until it form a ball.
Remove it from flame after 5 min add one egg mix it well then add all 3 eggs one
by one stir until a creamy mixture.
Grease icing syringe without any nozzle fill it with mixture.
Squeeze out in finger sized eclairs on greased baking tray . give well space b/w
all éclairs, bake on mark 7 for 35 mins (don’t preheat oven) filling:
Let the éclair cool on room temp cut horizontally fill with chocolate cream or you
can use simple whipped cream too.
Topping: top it with chocolate sauce.
Lemon Cheese Desserts with Strawberry
SAUCE
2 c. flour
1/2 c. brown sugar
1 cube butter
1/2 c. chopped nuts
Filling:
1 3/4 c. whipping cream, whipped

1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 c. powdered sugar
Sauce:
1 pkg. frozen strawberries
pinch of salt
1 pkg. Danish dessert
2 tbsp. lemon juice
Mix above as for pie dough. Spread on cookie sheet. Bake at 375°F until brown,
let cool and crumble up. Put 1/2 crumbs on bottom of pan, reserving the balance
for the top of dessert.
Mash cream cheese until soft, add other ingredients to the cream cheese and
spread on crumbs.
Cook according to directions on Danish dessert package.
Let cool and spread over cream cheese mixture. Sprinkle rest of crumbs on top.
Fruit Fluff
16 oz tub Cool Whip
1 6oz pkg dry Jell-O (any flavor)
2 16oz cans of fruit with juice to compliment Jell-O flavor chopped nuts (optional)
miniature marshmallows (optional)
Stir dry Jell-O into Cool Whip. Fold in fruit and juice.
Add marshmallows (2 cups or more, if desired). Add 1/2 cup chopped nuts. Chill
several hours or overnight before serving.
Black Magic Cake
Ingredients:
3/4 cup cocoa
2 c. flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. vanilla
1 cup sour milk
2 cups sugar
1 cup black coffee
2 eggs
1 tsp. salt
Mix all ingredients together thoroughly until smooth. The cake batter will be thin.
Bake at 350F for 35 to 40 minutes, or until a toothpick inserted into the center
comes out clean.

Sweet Roll Knots
Bread Flour: 3-3.5 cups
Sugar: 2/3 cup
Active Dry Yeast: Yeast 2 packages= 1.5 tbsp
Salt: 1/2 tsp
Milk: 1+1/4 cup, warm
Butter: 1/3 cup (in room temperature)
Eggs: 1+1
Saffron: a pinch (optional)
If using bread machine, add all main ingredients except one egg and saffron in
the order suggested by your bread machine manual and process to form the
dough then skip to step 5. Otherwise start from step 2.
Mix 2 cups flour, sugar and salt. Add warm milk, yeast and butter then mix for 2
min with your hand mixer.
Add 1 cup flour and one egg then mix for 2 min. If necessary add more flour.
Mix for 3 min using your hands.
Brush with some oil, cover and leave it for 10 min.
Divide the dough into 6 pieces. Slightly sprinkle some flour on the surface then
roll each piece as shown in the picture.
Make a knot with each roll as shown in the picture.
In to a backing sheet place roll knots. Brush with some oil then cover. Leave
them for 45 min or until doubled in bulk.
Beat the other egg with some saffron and brush the roll knots.
Bake in 400 F oven for 15 to 20 min or till golden.
Flan Recipe
2/3 cup white sugar
1 (14 ounce) can sweetened condensed milk
1 cup milk
2 cups heavy cream
5 eggs
2 teaspoons vanilla extract
In a small nonstick saucepan, heat the sugar over medium heat. Shake and swirl
occasionally to distribute sugar until it is dissolved and begins to brown. Lift the
pan over the heat source (4 to 6 inches) and continue to brown the sugar until it
becomes a dark golden brown. You may slightly stir while cooking, but
continually stirring causes the sugar to crystallize.
Pour caramelized sugar into a 1 1/2 quart casserole dish or a large loaf pan, and
swirl to coat the bottom of the pan evenly.

In a blender, combine sweetened condensed milk, cream, milk, eggs and vanilla.
Blend on high for one minute.
Pour over the caramelized sugar.
Place the filled casserole dish into a larger pan and add 1 inch of hot water to the
outer pan.
Bake in preheated oven for 50 to 60 minutes, or until set.
Chocolate and Ladyfinger Trifle
Ladyfingers: 8
Strawberries: 6 (sliced)
Blueberries:1/8 cup (optional)
Cocoa powder: 1/2 tsp (for decoration)
Dark chocolate: 1 small bar (for decoration)
Whipped cream ingredients:
Whipping cream: 1 cup
Granulated white Sugar: 2 tbsp
Instant coffee granules: 1/2 tsp
Cocoa powder: 1/2 tbsp
Vanilla: 1/2 tsp
Chocolate mixture ingredients:
Milk: 1/4 cup
Semisweet chocolate chips: 1 tbsp (or equivalent amount of your favourite dark
chocolate bar cut into small pieces)
Instant coffee granules: 1/4 tbsp
To make the Chocolate mixture: Heat the milk in small saucepan over medium
heat. Reduce the heat when it starts boiling. Add chocolate chips (or chopped
chocolate) and instant coffee granules and whisk until the mixture is smooth.
Remove from heat and pour into a large shallow bowl. Let cool for 5-10 minutes.
To make whipped cream: pick two large bowl and place 1/2 cup of whipping
cream in each. Add 1/2 tbsp of sugar and 1/4 tsp of vanilla to one bowl. Add
1+1/2 tbsp of sugar, 1/2 tbsp of cocoa powder, 1/2 tsp of instant coffee granules
and 1/4 tsp of vanilla to the other bowl. Cover and chill the bowls in refrigerator
for at least half an hour (up to 24 hours). Chill the beaters in the freezer or
refrigerator for at least half an hour. When chilled, remove the bowls (start with
the plain one and then chocolate-y one) from the fridge, beat until stiff peaks
form.
To assemble: break each lady finger into 2-3 pieces. Dip pieces in the chocolate
mixture and place over the bottom of the serving glasses (about 4 lady fingers in
each glass). Spoon half of the chocolate whipped cream into each glass over the
ladyfingers, making sure they are completely covered. Place 2-3 layers of
strawberry slices into each glass; place one round of slices cut side facing the

glass (as in the photo). Spoon about 2 tbsp of plain whipped cream into each
glass.
Cover each glass with plastic wrap and refrigerate for at least 4 to 6 hours, or
even overnight.* Cover the remaining whipped cream and refrigerate (we use it
later for decoration).
To serve: Unwrap the serving glasses. Cover the top with blueberries (keep
some for decoration). Decorate with whipped cream and sift some cocoa powder
over the top. Garnish with grated or chopped dark chocolate and few more
blueberries.
To allow the layers to blend. You can make this dessert a day ahead and let it
stay in the refrigerator overnight.
Tiramisu
Mascarpone cheese : 1cup
Whipping cream : 1cup
Egg yolks : 2 (bitten)
Vanilla powder : 2tsp
Sugar: 2 tbsp
Icing sugar : 2tbsp
Espresso : 2cups
Coffee cream : 2 tbsp
Coco powder : 3/4 cup
Lady fingers (Savoiardi) : 1 package (36)
Whip the cream with icing sugar until it forms soft peaks.
In a bowl, bit the egg yolks, sugar, and vanilla powder till it thickens and becomes
pale. Slowly whisk in the mascarpone cheese and mix thoroughly. Fold in the
whipped cream and mix.
In a small bowl let the espresso to cool down then add the coffee cream.
Dip the lady finger in the espresso mix for 2 seconds. Make sure they are wet but
not completely soaked. Arrange them in a medium rectangular dish at least 2
inch deep.
Pour 1/3 of the mixture on top of the first layer of lady fingers and spread evenly.
Repeat step 4 and 5 for two more layers and sprinkle the coco powder on top for
garnish.
Refrigerate for at least 2 hours before serving.
(*) Refrigerate the whipped cream until the other mixture is ready. This will
prevent the mixture of losing its thickness.
(**) Make sure the espresso is rich in flavor.
(***) The coco powder could also be replaced or mixed with shaved dark
chocolate. Fresh berries are great for garnish as well specially in summer time.

Chocolate Cup with Coffee Whipped Cream
Chocolate cups: 8
Berries or any of your favorite fruits: to decorate
Grated chocolate: to decorate
Whipped Cream Ingredients:
Whipping cream: 1 cup
Vanilla: 1/2 tsp
Sugar: 1 tbsp
Coffee flavored hot cocoa powder*: 3 tbsp
Place the whipping cream in a large mixing bowl. Cover and chill the bowl in
refrigerator for at least half an hour (up to 24 hours).
Chill the beaters in the freezer for at least half an hour (or in the refrigerator for at
least 2 hours).
When chilled, beat the cream until foamy, add the vanilla and continue to beat
until soft peaks form. Then add the sugar and cocoa powder gradually and beat
until stiff peaks form when the beater is raised.
Fill the chocolate cups with the whipped cream. Decorate with berries and grated
chocolate.
You can use any type of cocoa powder as you wish, or even replace it with
instant coffee. If you don't have any such powder, you can simply use 2tbsp of
cocoa powder and 2tbsp of sugar (don't forget the additional tbsp of sugar).
Vanilla Cream and Strawberry Jello
Strawberry jello: 1 packet
Egg yolk: 5
Milk: 2.5 cups
Sugar: 1 cup
Gelatin Powder: 5 tsp (15 ML) Or 2 packs of Knox Gelatin Powder, each contains
about 7 ml.
Vanilla: 1/8 tbsp
Whipping Cream: 1/2 Cup
Fresh Strawberries or Raspberries
Mint leaves
Dissolve the jello in one cup of boiling water and add one cup of cold water and
stir well. Pour the mixture in a crystal bowl and let it chill in the refrigerator until
firm.
Mix the egg yolks, sugar and vanilla until the mixture is smooth and creamy. Boil
the milk and add it to the mixture and let it cool down for few minutes.
Mix gelatin powder with 1/2 of cold water and add 1/2 of boiling water and mix it
well.

After you test the original mixture for the right temperature, add the whipping
cream and gelatin mixture and mix well.
After checking the strawberry mixture for the appropriate firmness, genteelly add
the cream mixture on top.
Leave the desert in refrigerator for at least 6 hours.
Decorate the desert with fresh strawberries and mint leaves.
Cream Caramel
Sugar: 1 cup
Milk: 2 cups
Whipping cream: 2 cups
Eggs: 8, large
Salt: 1/4 tsp
Vanilla extract or powder: 1 tsp
Vanilla bean (optional): 1/2, split lengthwise
Boiling water: as needed
Put 1/2 cup of sugar in a 10-inch (25 cm) cake pan with 1+1/2 inch (4cm) side
and place it on the stove top over medium-low heat. Holding the edge of the pan
with a hot pad, tilt the pan from side to side as the sugar melts and caramelizes.
When all the sugar has melted and become a golden brown liquid, remove the
pan from the stove. Tip the pan so that the sides and bottom are evenly coated
with the syrup. Set aside. (*)
Preheat the oven to 325 degrees F. In a saucepan over medium heat, combine
the milk and cream. Scrape the seeds off the vanilla bean and put both the seeds
and the pod into the saucepan. Heat until small bubbles appear along the edges
of the pan; remove the pod (**). Meanwhile, in a bowl, beat the eggs until
blended. Add the remaining 1/2 cup sugar, the salt, and the vanilla extract and
beat until blended. Slowly pour the hot milk mixture into the egg mixture while
stirring continuously. (***)
Place the caramel-lined cake pan in a shallow baking pan. Pour the custard into
the cake pan, filling it to the rim. Pour water into the baking pan to reach halfway
up the sides of the cake pan. Bake until a small, sharp knife inserted into the
center comes out clean, 35-45 minutes (+). Remove from the oven and let cool to
room temperature. (++)
To unmold, slide a knife along the inside edges of the pan. Invert a shallow
serving plate on top of the custard. Holding the cake pan and plate firmly
together, turn them over so the plate is on the bottom. Give the pan a shake and
then lift it off. The custard should drop smoothly to the serving plate. Serve at
room temperature or chilled.
(*) In my experience, it takes the sugar at least 4-5 minutes to get to the melting
point. Therefore, you won't need to constantly hold the pan for the first 5 minutes
or so. Just make sure to be close to the stove so that you can keep an eye on the
sugar and tilt the pan a shake every minute or two. When you notice that the

sugar is getting golden-brown and has started melting, it is time to tilt the pan
frequently. Make sure to remove the pan from the stove top as soon as the sugar
is completely melted to avoid burning it.
(**) Do not throw away the pod. Keep it for future use.
(***) It is very important to add the milk mixture gradually and stir constantly while
adding the milk; otherwise you will get a cooked eggs mixture! Do not panic if you
notice the strings of cooked egg in the mixture. Just keep stirring and make sure
to pour the milk mixture slowly.
(+) Be careful not to cut the creme all the way to the bottom. Nothing will be
wrong with your creme if you do so, except for a cut on the surface of the creme.)
(++) It is very important to let it cool completely before proceeding to the
unmolding step. You may need to wait for few hours so plan ahead and make
sure you have enough time for the cooling down process. The creme may not
drop easily into the serving plate and you may get a cracked creme if you try to
unmold it when it is still warm.
Strawberry Jello Mousse
Jell-O Strawberry: 1 packet , 170g
Vanilla Ice cream: 2 cup
Hot water: 2 cups
Diced fruits: ( strawberry, raspberry, apples..) optional
Marshmallow: optional
Bring tow cups of water to boil.
Dissolve the Jell-O powder in the boiling water.
Add the ice cream and mix well.
Arrange the fruits in your serving cups and fill with the ice cream mixture.
Chill in the fridge for at least an hour.
Decorate with chocolate syrup and marshmallows.
Three Berry Mousse
Whipping Cream: 1 cup
Icing Sugar: 4 tbsp
Gelatin: 3 tsp (unflavored powdered)
Fresh Raspberries: 1/2 cup
Fresh Blackberries: 1/2 cup
Fresh Blueberries: 1/2 cup
Sugar: 3 tbsp

In a small bowl beat the whipping cream with icing sugar until stiff peaks form.
Leave it in the fridge.
Into a pan add raspberries and 1 tbsp sugar. Cook on medium heat for 10 min or
until the juice starts to come out.
Transfer the juice into a strainer and force it through the strainer.
Dissolve the gelatin in the juice and let it cool down for 10 min.
Mix the juice with the one third of the whipped cream. Pour it into a serving glass
or cooking ring and leave it in the fridge.
Repeat the steps 2-5 with blackberries and blueberries and each time pour the
mixture on top of the previous layer.
Leave it in the fridge for at least 2 hours before serving.
Baklava
Phyllo dough: 15 sheets
Butter: 1/4 cup (melted)
Walnuts: 1/2 cup (ground or well crushed)
Coconut powder, crushed pistachio: to decorate
Syrup Ingredients:
Sugar: 2 cups
Water: 1 cup
Rosewater: 1/4 cup
Cardamom: 1/8 tsp (optional)
Saffron: 1/8 tsp (optional)
Lemon juice: 1-2 drops (fresh, optional)
Butter the bottoms and sides of a 9x13 inch pan.
Unroll phyllo dough and cover with a slightly dampened cloth to keep from drying
out as you work.
Fold a phyllo sheet to fit the pan. Place it in the pan and butter thoroughly.
Repeat until you have 4 folded sheets layered. Sprinkle 2 - 3 tbsp of walnuts
(ground or well crushed) on top. Repeat this step 2 more times.
Top the last layer of nuts with a folded phyllo sheet, butter thoroughly and repeat
until you have no more phyllo sheets (you may or may not butter the last layer).
Use a sharp knife and cut into diamond or square shapes all the way to the
bottom of the pan.
Bake for about 40-45 minutes or until baklava is golden-brown and crisp.
While baklava is baking, make the syrup as follows: Boil sugar and water until
sugar is melted. Dissolve the saffron in 2 tbsp of hot water and add it to the syrup
(optional). Add cardamom to the syrup and simmer for about 15 minutes or until
the syrup is slightly thicken. Add the rosewater and simmer for one more minute.
Remove from the heat and add 1-2 drops of fresh lemon juice. Let the syrup to
be cooled. *

Remove baklava from oven and immediately pour the syrup over it. Decorate
with crushed pistachio or any other nuts of your choice and/or coconut powder.
Let cool. Do not cover it until it is fully cooled.
*: You can make the syrup beforehand, store it in the fridge for 1-2 months and
use it whenever you want. However, make sure to use the lemon juice drops if
you are going with this option. The baked baklava absorbs the syrup better if the
syrup is cold.
Raspberry Napoleon
Whipping Cream: 1 cup
Icing Sugar: 4 tbsp
Puff Pastry: 1 Sheet (10x10 in)
Fresh Raspberries: 1 cup
Sugar: 1 tbsp
Preheat the oven to 350 F.
Cut the puff pastry into small rectangles (2x1 in) and transfer onto the baking
sheet.
Bake them for 20 min or till golden. After cooling them on the rack, split them
open.
Meanwhile, In a small bowl beat the whipping cream with icing sugar until stiff
peaks form. Leave it in the fridge.
Into a pan add half a cup raspberry and 1 tbsp sugar. Cook on medium heat for
10 min or until the juice starts to come out.
Transfer the juice into a strainer and force it through the strainer. Let the juice
cool down for 15 min.
To serve, place one layer of puff pastry on a serving plate. Spread evenly with
the whipped cream and then place a second layer of puff pastry on top. Repeat
this one more time and then spread a thin layer of whipped cream on top of the
third layer. Place some raspberry on top of it and sprinkle over with icing sugar.
Pour some of the prepared raspberry juice around it.
Blueberry Mascarpone Tart
Sugar: 1/2 cup (replace half of this amount with honey if you want)
All-purpose Flour: 1.5 cup
Butter: 3/4 cup (in room temperature)
Ground Cinnamon: pinch
Salt: pinch
Mascarpone Cheese: 16 tbsp
Icing Sugar: 4 tbsp or to taste (replace with honey if you want)
Frozen Blueberries: 1 cup
Sugar: 1-2 tbsp
Cream the butter and half a cup sugar together.

Combine salt, cinnamon and flour together and add the butter mixture. Mix
completely until the dough forms.
Wrap the dough in plastic and leave in the fridge for an hour.
Preheat the oven to 350 F.
Onto a lightly floured surface, transfer the dough and roll to the 1/8 inch
thickness.
Cut 2-3 inches circles and press them into the small tart pans or cupcake pans.
Leave the pans in the fridge for 5 min.
Bake in the oven for 20 min or until brown. Let them cool down on a wire rack.
Meanwhile, into a pan add half a cup blueberry and 1-2 tbsp sugar. Cook on
medium heat for 10 min or until the juice starts to come out.
Transfer them into a strainer and force them through the strainer. Let the juice
cool down for 15 min.
Add the rest of the berries to the juice and combine.
For the filling, mix the Mascarpone and icing sugar (or honey) to taste.
Fill the shells with Mascarpone filling and pour berries on top. Sprinkle icing
sugar over tarts and serve.
Strawberry and Raspberry Mousse Cake
Heavy Cream: 1/2 cup
Icing Sugar: 2 tbsp
Cream Stabilizer: 1/2 Package (optional)
Frozen Strawberries: 100 gram
Fresh Raspberries: 50 gram
Lady Finger Cookies: 6-8
Aged Balsamic Vinegar: (Optional)
Chocolate Sauce: (Optional)
Prepare a 15 cm ring out of wax paper or parchment paper and place it in the
middle of a plate.
Cut strawberries into thin slices and lay them inside the ring.
Cut lady finger cookies in half and place them inside the ring as shown in the
photo.
Whip the cream with the icing sugar and cream stabilizer.
Chop finely the rest of the strawberries. Mash half of the raspberries and mix with
chopped strawberries. Throw out the extra juice and only keep the solid part.
Fold in the mashed berries into the whipped cream and then completely fill
between lady finger cookies using the mix.
Leave the cake in the fridge for 30 min.
Remove the wax paper from around the cake.
Decorate it with the rest of the raspberries and one strawberry on top.
Drizzle chocolate sauce and aged balsamic vinegar around the cake.
Sprinkle all over with some icing sugar and serve.

Coconut Macaroon
Egg whites: 3 (large)
Sugar: 1/2 cup
Golden corn syrup: 1/2 cup
Salt: 1/4 tsp
Vanilla: 1 tsp (extract or powder)
All purpose flour: 1/2 cup
Sweetened coconut flake: 2+1/2 cups
Chocolaty Variations Ingredients:
Chocolate bar: 3 oz (about 90grams)
Chocolate chips: 32 (to decorate, optional)
Sift the flour, set aside (optional but recommended).
In a stainless steel bowl over a saucepan of simmering water, whisk together the
egg whites, sugar and salt.
When the mixture is warm to the touch, remove from heat and stir in the corn
syrup, vanilla, flour and coconut flakes*.
Cover and refrigerate for about an hour or until the dough is firm.
Preheat oven to 325 F.
Cover a baking sheet with parchment paper. Place small mounds (about 1 tbsp)
of the dough on to the parchment-lined baking sheet 2 inches apart**.
Bake for 15-20 minute or until golden brown.
Remove from the oven and let cool on the baking sheet for about 10 minutes.
Remove to wire racks to cool completely.
*Chocolaty variation 1:
Melt the chocolate in microwave or in a double boiler. Add the melted chocolate
to the dough and mix well.
To melt the chocolate in microwave:
Coarsely chop the chocolate and place in a small bowl. Place the bowl in
microwave for 30-40 seconds. Remove and stir well. If the chocolate is not warm
enough to be completely melted place in microwave for another 10-20 seconds.
**Chocolaty variation 2:
Chop the chocolate into 32 pieces. Shape small mounds (about 1tbsp) of dough
around a chocolate piece, enclosing the candy completely. Decorate with a
chocolate chip (optional).

Baked Alaska
2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
1/2 teaspoon almond extract
8 egg whites
1/8 teaspoon salt
1 cup white sugar
Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square
container with foil. Spread ice cream in container, packing firmly. Cover and
freeze 8 hours or until firm.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch
pan.
Prepare cake mix with egg and almond extract. Pour into prepared pan.
Bake in preheated oven according to package instructions, until center of cake
springs back when lightly touched.
Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
Line a baking sheet with parchment or heavy brown paper. Place cake in center.
Turn molded ice cream out onto cake. Quickly spread meringue over cake and
ice cream, all the way to paper to seal. Return to freezer 2 hours.
Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly
browned. Serve at once.
Death by Chocolate Cake
Ingredients:
1 chocolate cake mix
1 small tub of Cool Whip
1 can of sweetened condensed milk
1 can of caramel topping
Heath bars (crushed)
Directions:
1. Bake the cake per the box instructions in a bundt pan. Place the cake on a
large platter.
2. When the cake is done and while still hot, poke holes with a fork.
3. Pour sweetened condensed milk over the hot cake - it will soak in. Cool.
4. Pour caramel topping over top of cake and spread Cool Whip over the top.
Sprinkle with the crushed Heath bars.

Black Forest Cake
Ingredients:
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 1/2 cups buttermilk
1/2 cup kirsch
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirsch
1 (1 ounce) square semisweet chocolate
Directions:
1. Preheat oven to 350 degrees F. Line the bottoms of two 8 inch round pans
with parchment paper circles.
2. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
3. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla.
Beat in flour mixture, alternating with buttermilk, until combined.
4. Pour into 2 round 8 inch pans.
5. Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted into
the cake comes out clean. Cool completely. Remove paper from the cakes.
6. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with
the 1/2 cup kirsh.
7. In a medium bowl, cream the butter until light and fluffy. Add confectioners
sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick,
add a couple teaspoons of cherry juice or milk.
8. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries.
Repeat with the remaining layers.
9. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla
and 1 tablespoon kirsh.
10. Frost top and sides of cake. Sprinkle with chocolate curls made by using a
potato peeler on semisweet baking chocolate.

Chocolate Chip Cake
Directions:
Sift together:
2 1/2 c. flour
3 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
Cream together:
1 c. butter
1 c. sugar
3 eggs (beat the eggs in one at a time)
Add to the creamed mixture :
1 c. sour cream
2 tsp. vanilla
Add flour mixture to creamed butter mixture and mix together.
Mix together the following:
1 c. chopped nuts
1 c. chocolate chips
1/2 c. brown sugar
2 tsp. cinnamon
Grease a tube pan (angel food cake pan).
Pour 1/2 the batter in the pan then sprinkle on 1/2 the chocolate chip mixture.
Add the remainder of the batter, then sprinkle the remainder of the chocolate chip
nut mix on top.
Bake 1 hour at 350F.
Chocolate Éclair Cake
Ingredients:
2 pkgs. French vanilla instant pudding mix
3 1/2 cups milk
9 oz Cool Whip
1 box graham crackers
1-1/2 cup confectioners' sugar
2 teaspoon corn syrup
2 teaspoon vanilla
2 oz cocoa

3 tablespoon milk
3 tablespoons butter, softened
Directions:
1. Butter 13 x 9 inch pan. Line bottom with graham crackers.
2. Prepare pudding according directions on package, using 3-1/2 cups milk. Fold
in Cool Whip.
3. Spread 1/2 mixture over graham crackers. Put second layer of graham
crackers over pudding. Spread with remainder of pudding and top with graham
crackers.
4. Chill at least 2 hours before frosting.
Frosting Directions:
1. Melt butter and add cocoa, mixing well. Add remaining ingredients and mix
thoroughly.
2. Frost top of cake. Chill overnight.
Yum Yum Cake
Ingredients:
1 box white cake mix
1 box instant vanilla pudding
1 cup milk
8 ounces cream cheese, room temperature
8 ounces Cool Whip
1 cup drained, crushed pineapple
Chopped walnuts and shredded coconut
Follow directions on cake mix box. Bake in a large pan (10 X 15 inch) for 18 to 25
minutes.
Mix together vanilla instant pudding, milk and cream cheese. Fold in Cool Whip
and crushed pineapples.
Spread over cooled cake. Sprinkle walnuts and coconut over top of cake.

Chocolate Chip-Ice Cream Dessert
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1 egg
1 bottle (7.25 oz) chocolate topping that forms hard shell
1 container (1.5 quart) chocolate chip-cookie dough ice cream (6 cups)
Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking
spray. In large bowl, stir cookie mix, butter and egg until soft dough forms.
On ungreased cookie sheet, make 5 cookies by dropping dough by
tablespoonfuls. Bake 9 to 11 minutes or until edges are golden brown. Cool 2
minutes; remove from cookie sheet to cooling rack.
Meanwhile, press remaining dough in pan, using moistened fingers (dough will
be sticky). Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
Spread 1/3 cup chocolate topping over baked crust. Freeze 10 to 15 minutes or
until chocolate is set.
Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream
evenly over chocolate-topped crust.
Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining
chocolate topping over cookie crumbs. Cover; freeze 2 hours. To serve, let stand
at room temperature 5 minutes before cutting. For serving pieces, cut into 5 rows
by 3 rows. Store covered in freezer.
Triple-Strawberry Dessert
1 cup boiling water
1 box (4-serving size) wild strawberry-flavored gelatin
2/3 cup Yoplait® 99% Fat Free creamy strawberry or creamy vanilla yogurt (from
2-lb container)
3 cups Kix® cereal
1 1/2 cups sliced fresh strawberries
9 fresh strawberries, sliced into fans
Total Time: 15 min
1. In medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir
in yogurt until melted and smooth. Cover; refrigerate about 1 hour 30 minutes or
until thickened but not set.
2. Meanwhile, heat oven to 350°F. Place cereal in food-storage plastic bag; crush
with rolling pin to make 1 cup. In small bowl, stir cereal and butter until well
mixed. Press mixture firmly in bottom of ungreased 8-inch square pan. Bake 10
minutes or until crust is light golden brown. Set aside to cool.

3. Beat gelatin mixture with electric mixer on high speed 7 to 8 minutes or until
doubled in volume. Fold in sliced strawberries; pour over crust. Cover; refrigerate
about 1 hour or until firm.
4. To serve, cut dessert into squares. Garnish each serving with strawberry fan.
High Altitude (3500-6500 ft): Bake crust about 13 minutes.
Boston Cream Dessert Cups
Cookie Crust
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 egg
2 tablespoons sugar
Filling
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 tablespoon Gold Medal® all-purpose flour
1 tablespoon milk
1/2 cup sour cream
2 eggs
1 box (4-serving size) vanilla instant pudding and pie filling mix
Topping
1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
1. Heat oven to 350°F. Line 23 regular-size muffin cups with paper baking cups.
Lightly spray baking cups with cooking spray.
2. In large bowl, stir cookie mix, butter and egg until dough forms. Shape dough
into 23 (1 1/2-inch) balls. Place 1 ball in each baking cup. Moisten bottom of
small flat-bottomed glass with drop of water, then dip into 2 tablespoons sugar.
Press glass on dough balls to flatten slightly, dipping glass in sugar after each
dough ball.
3. In same large bowl, beat cream cheese, 1/2 cup sugar, the flour and milk with
electric mixer on medium speed until smooth. Beat in sour cream. On low speed,
beat in eggs, one at a time, just until blended. Stir in dry pudding mix until well
blended. Spoon about 2 tablespoons filling over dough in each cup.
4. Bake 25 to 30 minutes or until set. Cool 30 minutes; remove from pan.
5. Open container of frosting; remove foil lid. Microwave uncovered on High 30
seconds to soften frosting; stir until smooth. Spoon about 1 tablespoon frosting
onto center of each cookie cup. Refrigerate about 1 hour or until set. Store
covered in refrigerator. If desired, remove from paper baking cups to serve.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup butter. Bake 30 to 35
minutes.

Strawberry Dream Dessert
-----CRUMB BASE-----
2 1/2 cups Quaker Oats -- uncooked
(Quick or old-fashioned)
2/3 cup Brown sugar -- firmly packed
1/2 cup Butter or margarine -- melted
-----STRAWBERRY FILLING-----
1 1/2 pints Fresh strawberries
2 tablespoons Unflavored gelatine
1/2 cup COLD water
1 cup Granulated sugar
1 tablespoon Lemon juice
3 drops Red food coloring
Egg whites
1 cup Whipping cream -- whipped
For base, combine oats, sugar and butter, mixing until crumbly. Place in a
shallow baking pan. Heat in preheated moderate oven (350 F.) about 10
minutes, stirring occasionally. Set aside 1/2 cup of crumb mixture for topping.
Firmly press remaining mixture into an ungreased 13 x 9-inch baking pan. Chill.
For filling, crush 1/2 pint of the strawberries. Slice remaining strawberries; set
aside. Soften gelatin in cold water. Combine softened gelatin, crushed
strawberries, sugar, lemon juice and food coloring in saucepan. Cook over low
heat, stirring occasionally until gelatin and sugar are dissolved. Cool to room
temperature.
Place crushed strawberry mixture and egg whites in large mixing bowl.
Beat at high speed on electric mixer until mixture is thick and mounds when
dropped from a spoon. Fold in whipped cream and sliced strawberries.
Spread evenly over crumb base. Sprinkle with reserved crumb mixture.
Chill several hours or until set. Cut in pieces; garnish with strawberry halves.
Strawberry Heaven
1 package (11 oz.) angel food cake
1/2 cup strawberry fruit spread -- divided
3 1/4 cups thawed cool whip fat free topping
Strawberry slices -- optional
Fresh mint leaves -- optional
Cut cake horizontally into 3 layers. Place 1 layer cake on serving plate.
Spread 1/4 cup of the fruit spread on the cake layer. Top with 1/2 cup of the
whipped topping. Repeat layers, ending with cake. Frost top and sides of cake
with remaining whipped topping.

Refrigerate 1 hour or until ready to serve. Decorate top and sides of cake
with strawberry slices and mint leaves. Store leftover cake in refrigerator.
Makes 12 servings.
Marbled Yogurt Dessert
Nut Crust
1/2 cup firm butter or margarine
1 cup Gold Medal® all-purpose flour
1/2 cup finely chopped nuts
Filling
1 quart (4 cups) mixed-berry frozen yogurt, slightly softened
1 quart (4 cups) vanilla frozen yogurt, slightly softened
2 cups cut-up fruit
1/4 cup chocolate-flavor syrup, if desired
1. Heat oven to 350°F. In medium bowl, cut butter into flour, using pastry blender
(or pulling 2 table knives through ingredients in opposite directions), until evenly
mixed. Stir in nuts. Press evenly on bottom of ungreased 9-inch square pan or 9-
inch springform pan. Bake about 15 minutes or until light brown. Cool completely,
about 30 minutes.
2. Scoop frozen yogurts onto crust, alternating flavors. Spread yogurts slightly to
smooth. Cover and freeze at least 3 hours until firm but no longer than 2 weeks.
3. Let stand at room temperature about 10 minutes before cutting. Dip knife into
hot water, then run knife along side of dessert to loosen. Top dessert with fruit;
drizzle with chocolate syrup. Store covered in freezer.
Frozen Cinnamon-Chocolate Dessert
Dessert
1 cup chocolate wafer cookie crumbs (about 20 cookies)
1 quart (4 cups) cinnamon, vanilla or chocolate ice cream, slightly softened
Sauce
1/4 cup sugar
1 oz unsweetened baking chocolate, chopped
1/2 teaspoon ground cinnamon
1. In small bowl, mix cookie crumbs and butter. Press in bottom of ungreased 8-
inch springform pan. Freeze 10 minutes.
2. Spoon ice cream onto crumb crust; smooth top. Cover and freeze about 2
hours or until firm.
3. In 1-quart saucepan, heat whipping cream, sugar and chocolate to boiling over
medium heat, stirring constantly. Boil and stir about 30 seconds or until chocolate

is melted; remove from heat. Stir in cinnamon. Continue stirring 3 to 4 minutes or
until thoroughly mixed, glossy and slightly thickened.
4. Remove dessert from freezer 15 minutes before serving. Run metal spatula
along side of dessert to loosen; remove side of pan. Serve dessert with warm or
cool sauce. Store dessert covered in freezer.
Creamy Tropical Dessert
Almond Crust
1 1/2 cups Gold Medal® all-purpose flour
1 cup butter or margarine, softened
1/2 cup finely chopped almonds
Dessert
1 package (8 oz) cream cheese, softened
1 teaspoon vanilla
1 can (20 oz) pineapple tidbits in juice, drained, 1 cup juice reserved
1 1/2 cups whipping cream
1 tablespoon cornstarch
1 papaya or mango, peeled, seeded and cut into pieces
1 kiwifruit, peeled, cut into pieces
1. Heat oven to 400°F. In large bowl, beat flour, butter and powdered sugar with
electric mixer on low speed 1 minute, scraping bowl constantly. Beat on high
speed about 2 minutes or until creamy. Stir in almonds. Press mixture evenly in
bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or until edges are
golden brown. Cool completely, about 30 minutes.
2. In large bowl, mix cream cheese, granulated sugar and vanilla with spoon.
Reserve 1/2 cup of the pineapple. Stir remaining pineapple into cream cheese
mixture.
3. In chilled medium bowl, beat whipping cream with electric mixer on high speed
until stiff peaks form. Fold whipped cream and marshmallows into cream cheese
mixture. Spread over crust. Cover and refrigerate at least 4 hours until set but no
longer than 48 hours.
4. In 1-quart saucepan, place cornstarch. Gradually stir in reserved 1 cup
pineapple juice. Cook over medium heat, stirring constantly, until thickened and
bubbly. Cook and stir 2 minutes longer. Cool completely, about 30 minutes. Fold
in reserved 1/2 cup pineapple, the papaya and kiwifruit. For servings, cut dessert
into 5 rows by 3 rows. Serve with fruit mixture. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake crust 15 to 18 minutes.

Strawberry Snow
3 egg whites -- (1/3 c)
1 10-oz pkg frozen strawberries -- thawed
1 env unflavored gelatin
1/2 c sugar
1 tbsp lemon juice
1/8 tsp salt
red food coloring -- optional
1 recipe Custard Sauce
----- Custard Sauce -- -----
1 1/2 c milk
3 egg yolks
1/4 c sugar
1/2 tsp vanilla extract
1. In med bowl, let egg whites stand at room temp 1 hr.
2. Meanwhile, drain strawberries, reserving syrup. Sprinkle gelatin over syru
p in small saucepan, to soften. Place over low heat, stirring until gelatin is
dissolved.
3. Turn strawberries, 1/4 c sugar, the lemon juice, salt, few drops food color
, 1/4 c water and the gelatin into blender container. Cover; blend at low spee
d 1 min.
4. Turn into lg bowl. Set in pan of ice and water. Let stand, stirring occas
ionally, just until beginning to set -- about 20 min.
5. With electric mixer at high speed, beat egg whites until soft peaks form wh
en beater is slowly raised. Gradually beat in remaining sugar. Continue beati
ng until stiff peaks form.
6. With same beater, at high speed, beat gelatine mixture until light. Fold i
n beaten egg white until well-blended. Turn into 1-qt mold.
7. Refrigerate until firm -- at least 3 hrs.
8. To serve: Run a small spatula around edge of mold. Invert over serving pla
tter; place a hot, damp dishcloth on bottom of mold; shake gently to release.
Serve with Custard Sauce.
CUSTARD SAUCE:
In top of double-boiler, over direct heat, heat milk until tiny bubbles appear
around edge of pan.
Beat egg yolks and sugar to mix well.
Very slowly pour hot milk into egg mixture, beating constantly.
Return mixture to double-boiler top; place over hot, not boiling, water. Water in
lower part of double boiler should not touch upper part.
Cook, stirring constantly, until thin coating forms on metal spoons -- 8 to
10 min.

Pour custard immediately into bowl; place sheet of waxed paper directly on
surface.
Let bowl in cold water, to cool. Stir in vanilla. Refrigerate.
Lemon Chiffon Dessert
1 package Betty Crocker® 1-step white angel food cake mix
2 cups boiling water
1 package (8-serving size) lemon-flavored gelatin
1 can (6 ounces) frozen lemonade concentrate, thawed
1 1/2 cups whipping (heavy) cream
1. Heat oven to 350ºF. Bake and cool cake as directed on package for angel food
(tube) pan.
2. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved.
Refrigerate about 15 minutes or until thickened but not set.
3. Add enough cold water to lemonade concentrate to measure 2 cups; stir into
gelatin. Beat with electric mixer on medium speed until foamy.
4. Beat whipping cream in chilled medium bowl on high speed until stiff; fold into
gelatin.
5. Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture.
Spread in ungreased rectangular baking dish, 13x9x2 inches.
6. Cover and refrigerate at least 4 hours until firm but no longer than 24 hours.
Cut into squares. Store covered in refrigerator.
Frosty Latte Dessert
2 cups whipping (heavy) cream
1/4 cup coffee liqueur
1/2 cup chocolate-flavor syrup
1/2 cup butter or margarine (firm)
1/2 cup finely chopped nuts
1. Place whipping cream, liqueur and syrup in large bowl; refrigerate.
2. Heat oven to 350ºF. Cut butter into flour in medium bowl, using pastry
blender or crisscrossing 2 knives, until evenly mixed. Stir in nuts. Press evenly in
bottom of ungreased square pan, 9x9x2 inches. Bake about 15 minutes or until
light brown. Cool completely, about 30 minutes.
3. Beat whipping cream mixture with electric mixer on high speed until stiff;
spread over crust. Cover and freeze at least 4 hours until firm. For serving
pieces, cut into 3 rows by 3 rows; serve immediately. Store covered in freezer.
Angel Toffee Dessert
1 package Betty Crocker® 1-step white angel food cake mix
1 1/4 cups cold water
6 bars (1 1/8 ounces each) chocolate-covered toffee candy, crushed (1 cup)

1 container (8 ounces) frozen whipped topping, thawed
1. Move oven rack to lowest position (remove other racks). Preheat oven to
350°F.
2. Beat cake mix and cold water in extra-large glass or metal bowl on low speed
30 seconds; beat on medium speed 1 minute. Pour into ungreased 10x4-inch
angel food cake pan (tube pan). (Do not use fluted tube cake pan or 9x3 1/2-inch
angel food pan, or batter will overflow.)
3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very
dry and not sticky. Do not underbake. Immediately turn pan upside down onto
glass bottle until cake is completely cool, about 1 hour. Run knife around edges;
remove from pan.
4. Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed
candy into whipped topping.
5. Tear cake into about 1-inch pieces. Mix cake pieces and whipped topping
mixture. Press lightly in ungreased 13x9x2-inch rectangular pan. Sprinkle with
reserved crushed candy. Freeze dessert about 1 1/2 hours or until firm. Cut into
squares or spoon into dessert dishes. Freeze any remaining dessert.
High Altitude (3500-6500 ft) Heat oven to 325ºF. Stir 1/3 cup cornstarch into dry
cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds; beat on
medium speed 3 minutes. Bake 53 to 58 minutes.
Mango-Strawberry Sorbet Torte
Cake
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 pint (2 cups) mango sorbet, softened
1 pint (2 cups) strawberry sorbet, softened
Frosting
1 teaspoon grated lime peel
2 tablespoons lime juice
Garnish, if desired
Lime peel twists
Fresh strawberries

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of
15x10x1-inch pan with baking spray with flour. Line with waxed paper; spray
waxed paper.
2. In large bowl, make cake mix as directed on box, using water, oil and egg
whites. Pour into pan. Bake 20 to 30 minutes or until toothpick inserted in center
comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack;
remove waxed paper. Cool completely, about 1 hour.
3. Cut cake crosswise into 3 equal sections. On long serving platter, place 1
section, rounded side down. Spread mango sorbet evenly over top. Place
another cake section onto the sorbet; press down. Spread with strawberry sorbet.
Top with remaining cake section; press down. Cover lightly; freeze about 2 hours
or until firm.
4. In large bowl, beat frosting ingredients with electric mixer on high speed until
stiff peaks form. Frost sides and top of torte. Freeze about 1 hour or until firm.
Just before serving, garnish top with lime peel and strawberries. To serve, let
stand at room temperature 10 minutes. Cut torte in half lengthwise, then cut
crosswise 7 times to make a total of 16 slices.
High Altitude (3500-6500 ft): Make cake batter following High Altitude directions
on box. Bake 20 to 30 minutes.
Lemon Crème Cupcakes
Cupcakes
1 box Betty Crocker® SuperMoist® yellow or lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
Filling
3/4 cup Betty Crocker® Whipped vanilla frosting (from 12-oz container)
1/2 cup marshmallow creme
Frosting
1 container (12 oz) Betty Crocker® Whipped butter cream frosting
2 teaspoons grated lemon peel
4 teaspoons fresh lemon juice
1/4 cup Betty Crocker® star decors
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake
mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool in pans
10 minutes; remove from pans to cooling racks. Cool completely, about 30
minutes.

2. By slowly spinning end of round handle of wooden spoon back and forth, make
deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to
bottom (wiggle end of spoon in cupcake to make opening large enough).
3. In small bowl, mix filling ingredients. Spoon into small resealable food-storage
plastic bag; seal bag. Cut 3/8-inch tip off one bottom corner of bag. Insert tip of
bag into opening in each cupcake; squeeze bag to fill opening.
4. In medium bowl, stir together 1 container butter cream frosting, the lemon peel
and lemon juice. Frost cupcakes. Sprinkle with stars.
High Altitude (3500-6500 ft): Follow High Altitude directions for cupcakes on cake
mix box.
Supreme Fruit and Nut Brownie Dessert
Brownie
2 jars (10 ounces each) maraschino cherries with stems, drained and 1 cup juice
reserved
1 cup shredded coconut
2 tablespoons coconut milk (not cream of coconut)
1 cup sliced almonds
2 boxes Betty Crocker® Supreme dark chocolate brownie mix (with dark
chocolate syrup pouch)
2 teaspoons almond extract
5 eggs, slightly beaten
Additional sliced almonds, if desired
Coconut Icing
1 cup Betty Crocker® Whipped vanilla frosting
1/4 cup coconut milk (not cream of coconut)
1. Heat oven to 350°F. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1
inch, with shortening or spray with cooking spray. Set 24 cherries aside for
garnish. Remove stems and coarsely chop remaining cherries; set aside.
2. Place coconut in medium bowl. Sprinkle 2 tablespoons coconut milk over
coconut; stir gently with fork to mix. Stir in almonds and chopped cherries; set
aside.
3. In large bowl, stir brownie mix, chocolate syrup pouch, oil, reserved 1 cup
cherry juice, almond extract and eggs with spoon until blended. Spread half of
the batter in pan. Spoon coconut mixture evenly over batter. Spoon remaining
half of batter over coconut mixture to cover.
4. Bake brownies 40 to 50 minutes or until toothpick inserted in center comes out
clean. Cool completely on wire rack, about 3 hours.
5. Meanwhile, in small bowl, stir all Coconut Icing ingredients until smooth.
6. For serving pieces, cut brownies into 6 rows by 4 rows. Place on individual
dessert plates. Spoon icing over each serving. Garnish each with cherry and
additional sliced almonds.

High Altitude (3500-6500 ft): Add 1/4 cup Gold Medal® all-purpose flour to
brownie mix. Use 1/2 cup vegetable oil. Bake 55 to 60 minutes.
Bunny Cupcakes
1 box Betty Crocker® SuperMoist® yellow or white cake mix
Pink food color
2 containers Betty Crocker® Whipped fluffy white frosting
5 large marshmallows
Pink sugar
Candy decorations and sprinkles, as desired
Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as
directed on box for 24 cupcakes.
Stir a few drops pink food color into 1 container of frosting. Frost cupcakes with
pink frosting.
Spoon 1 heaping teaspoonful white frosting on center of each cupcake. To make
ears, cut each large marshmallow crosswise into 5 pieces with kitchen scissors.
Using scissors, cut through center of each marshmallow piece to within 1/4 inch
of edge. Separate to look like bunny ears; press 1 side of cut edges into pink
sugar, flattening slightly. Arrange on each of the white frosting mounds as shown.
Use candy decorations and sprinkles to make eyes, nose and whiskers as
shown. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for
cupcakes.
Maple Cream Brownie Dessert
Brownie
1 box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
Water, vegetable oil and eggs call for on brownie mix box
1 teaspoon maple flavor
4 bars (1.4 oz each) milk chocolate-covered English toffee candy, coarsely
chopped
1/4 cup chocolate sundae syrup or regular chocolate syrup

Maple Cream Frosting
2 cups frozen (thawed) whipped topping
2 teaspoons maple flavor
Heat oven to 350ºF. Grease bottom only of 13x9-inch pan with shortening or
cooking spray. Make brownie mix as directed on box, using water, oil and eggs
and adding 1 teaspoon maple flavor. Spread batter in pan. Bake as directed on
box. Cool completely in pan on cooling rack, about 1 hour.
Meanwhile, mix Maple Cream Frosting ingredients until well blended; refrigerate.
Spread frosting over cooled brownies. Cover and refrigerate until serving.
Cut dessert into 4 rows by 3 rows. Sprinkle each serving with chopped candy
bars; drizzle with syrup. Store covered in refrigerator.
Chocolate Truffle Brownie Cups
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
1/4 cup water
2 eggs
6 oz semisweet baking chocolate, chopped
Chocolate sprinkles, if desired
Heat oven to 350°F. Place miniature paper baking cup in each of 48 mini muffin
cups (1 3/4x1 inch).
In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and eggs
until well blended. Fill muffin cups about 3/4 full (about 1 tablespoon each) with
batter.
Bake 20 to 22 minutes or until toothpick inserted into edge of brownie cup comes
out clean. Cool 10 minutes before removing from pan. Cool completely, about 30
minutes.
In 1-quart saucepan, heat whipping cream over low heat just until hot but not
boiling; remove from heat. Stir in chocolate until melted. Let stand about 15
minutes or until mixture coats spoon. (It will become firmer the longer it cools.)
Spoon about 2 teaspoons chocolate mixture over each brownie cup. Sprinkle
with chocolate sprinkles.
Creamy Dark Chocolate Pie
Crust
2 cups Fiber One® original bran cereal
1 tablespoon corn syrup
1 teaspoon vanilla

Filling
2 1/4 cups fat-free (skim) milk
1 box (6-serving size) chocolate pudding and pie filling mix (not instant)
1 1/2 cups dark chocolate chips
Topping
1/2 cup fat-free frozen whipped topping, thawed
Chocolate curls, if desired
1. Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal
bag and finely crush with rolling pin or meat mallet until it resembles graham
cracker crumbs (or finely crush in food processor).
2. In medium bowl, mix crust ingredients until blended. Press crust mixture
evenly and firmly in bottom and up sides of 9-inch glass pie plate.
3. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
4. Meanwhile, in 2-quart saucepan, cook milk and pudding mix over medium heat
5 to 8 minutes or until mixture comes to a full boil, stirring constantly. Remove
from heat. Add chips; stir until chips are melted and smooth. Pour into medium
bowl; cover surface of pudding with plastic wrap. Refrigerate about 2 hours or
until cold.
5. Spoon and spread pudding evenly into crust. Refrigerate at least 4 hours until
set. Top each serving with whipped topping and chocolate curl.
Mud Slide Ice-Cream Cake
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
2 eggs
2 tablespoons coffee-flavored liqueur or strong coffee
4 cups vanilla ice cream
1 container (12 oz) Betty Crocker® Whipped chocolate frosting
2 tablespoons coffee-flavored liqueur, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of
13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix,
butter and eggs until well blended. Spread batter in pan.
2. Bake 19 to 24 minutes or until center is set (top will appear dry and cracked).
Cool completely, about 1 hour..
3. Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes
at room temperature to soften. Spread ice cream over cake. Freeze 3 hours or
until firm.
4. In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice
cream. Freeze at least 1 hour.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.

Chocolate-Cherry Ice-Cream Cake
16 creme-filled chocolate sandwich cookies
1/4 cup butter or margarine
1 quart (4 cups) cherry or cherry vanilla ice cream, softened
8 creme-filled chocolate sandwich cookies, coarsely chopped
1 cup miniature semisweet chocolate chips
1 quart (4 cups) vanilla ice cream, softened
1/2 cup fudge ice-cream sauce
Sweetened whipped cream, if desired
12 fresh cherries with stems
1. Heat oven to 350ºF. Place 16 cookies in food processor. Cover and process
until finely ground. Add butter; cover and process until mixed. Press in springform
pan, 9x3 inches. Bake 8 to 10 minutes or until firm. Cool completely, about 30
minutes.
2. Wrap outside of springform pan with foil. Spread cherry ice cream over cooled
crust. Freeze 30 minutes.
3. Sprinkle chopped cookies and 1/2 cup of the chocolate chips over cherry ice
cream; press slightly. Spread vanilla ice cream over top. Drop fudge sauce over
ice cream in small spoonfuls; swirl slightly into ice cream. Sprinkle with remaining
1/2 cup chocolate chips; press slightly. Freeze about 8 hours until firm.
4. To serve, let stand at room temperature 5 to 10 minutes. Carefully remove
side of pan. Cut dessert into wedges. Top each wedge with whipped cream and
cherry.
Easy Bunny Cake
1 box Betty Crocker® SuperMoist® yellow cake mix
2 containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting
Neon purple and/or pink food color
Construction paper (inedible)
2 small marshmallows, cut in half, flattened
2 small jelly beans, cut in half
2 (5-inch) strips rainbow-colored sour candy, separated into strips
2 large jelly beans or candy-coated chocolate-covered peanut candies
2 rectangular-shaped white chewing gum, cut in half
2 large marshmallows

Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake
as directed on box for 2 (8-inch or 9-inch) round cake pans, using water, oil and
eggs.
In medium bowl, tint 1 container frosting with neon purple food color. Using 1
cake round, cut in half to form 2 semicircles. Put halves together with 1/4 cup
frosting to form body. Place upright on serving plate, cut side down.
Frost cake with frosting. Cut ears from construction paper; insert into cake. Using
toothpicks to attach, use 2 small marshmallow halves and 2 small jelly bean
halves for eyes. Use large jelly bean for nose and sour candy strips for whiskers.
Place gum halves just below nose for teeth. Use large marshmallow for tail.
Repeat with remaining cake to make second bunny, using pink neon food color.
Frost and decorate as above.
Double Rocky Road Bars
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
2 tablespoons water
1 egg
1/2 tub (16-ounce size) Betty Crocker® Rich & Creamy chocolate ready-to-
spread frosting (1 cup)
1/3 cup miniature marshmallow
1 tablespoon chopped peanuts, if desired
Heat oven to 350ºF Stir cookie mix, oil, water and egg in medium bowl with
spoon until dough forms. Press in ungreased square pan, 8x8x2 inches.
Bake 20 to 25 minutes or just until set. Cool completely, about 30 minutes.
Stir together frosting and marshmallows; spread over bars. Sprinkle with
peanuts. For 16 bars, cut into 4 rows by 4 rows. Store tightly covered.
High Altitude (3500-6500 ft) Heat oven to 375ºF. Stir 1 tablespoon Gold Medal®
all-purpose flour into dry cookie mix.

Hot Fudge Sundae Cake for Two
1/4 cup Gold Medal® all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking cocoa
1/8 teaspoon salt
2 tablespoons milk
2 teaspoons vegetable oil
1/4 teaspoon vanilla
2 tablespoons chopped nuts
1/4 cup packed brown sugar
1 tablespoon baking cocoa
1/2 cup hot water
2 scoops ice cream
Sliced bananas, if desired
Additional chopped nuts, if desired
Maraschino cherry, if desired
Mix flour, granulated sugar, 2 teaspoons cocoa, the baking powder and salt in
24-ounce microwavable casserole. Stir in milk, oil and vanilla until smooth. Stir in
2 tablespoons nuts. Sprinkle with brown sugar and 1 tablespoon cocoa.
Place water in 1-cup microwavable measure. Microwave uncovered on High 1
minute to 1 minute 30 seconds or until boiling. Pour over batter.
Microwave uncovered on High 2 minutes 30 seconds to 3 minutes, rotating
casserole 1/4 turn after 1 minute, until cake is set but still glossy. Serve warm
topped with ice cream. Garnish with sliced bananas, additional nuts and cherries.
Cassata
1 loaf (16 ounces) pound cake
1/2 cup rum
1/2 cup chopped candied fruit or golden raisins
1 cup coffee ice cream, slightly softened
1 cup maple nut or butter pecan ice cream, slightly softened
1/3 cup whipping (heavy) cream
1 tablespoon powdered sugar
Place loaf pan 8 1/2x4 1/2x2 1/2 inches, in freezer. Pour rum over candied fruit;
let stand 1 hour.
Remove loaf pan from freezer. Spread coffee ice cream in pan; freeze about 1
hour until firm.
Cut cake into rectangle about 2 inches thick to fit loaf pan, 8 1/2x4 1/2 inches.
Drain fruit, reserving rum. Drizzle reserved rum over cake; set aside. Spread
maple nut ice cream over ice cream in pan; freeze about 1 hour until firm.

Beat whipping cream and powdered sugar in chilled small bowl with electric
mixer on high speed until stiff. Fold in candied fruit. Spread whipping cream
mixture over ice cream in pan. Top with rum-soaked cake, cutting pieces to fit
pan. Cover and freeze about 8 hours or until firm. Loosen edges of cake from
pan with knife; turn upside down to unmold cake.
Strawberry and Peach Cream Trifle
2 packages (4-serving size each) vanilla pudding and pie filling mix, (not instant)
3 cups milk
1 1/2 quarts (6 cups) strawberries, sliced
1 large fresh peach, peeled and cubed
1/4 cup sugar
1 package (16 ounces) frozen pound cake loaf
1/4 cup peach or strawberry preserves
1/4 cup amaretto or orange juice
1 cup whipping (heavy) cream
1/4 cup slivered almonds, toasted
2 large fresh peaches, peeled and sliced
1. Make pudding mix as directed on package for pudding, using 3 cups milk.
Place plastic wrap directly on top of pudding. Refrigerate at least 2 hours until
chilled.
2. Mix strawberries, cubed peach and sugar. Let stand at room temperature 15
minutes.
3. Cut pound cake horizontally in half. Spread preserves over bottom half. Top
with top half. Cut into 18 slices. Drizzle with amaretto. Place 9 slices in 3- to 4-
quart straight-sided glass bowl. Spoon half of strawberry mixture over cake.
4. Beat whipping cream in chilled small bowl with electric mixer on high speed
until stiff. Fold whipped cream into pudding. Spoon half of pudding mixture over
strawberries. Repeat layers with remaining cake, strawberry mixture and pudding
mixture. Refrigerate at least 2 hours.
5. Just before serving, sprinkle with almonds. Top with sliced peaches.
Glazed Brownie Hearts
1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup
pouch) or Betty Crocker® fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
Betty Crocker® Decorating Decors multicolored candy sprinkles or colored sugar
. Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil. Grease
foil on bottom only of pan with shortening or cooking spray. Make brownie mix as
directed on box, using water, oil and eggs. Bake as directed for 13x9-inch pan.
Cool completely, about 1 hour.

2. Using foil to lift, remove brownie from pan; remove foil. With deep 2 1/2-inch
heart-shaped cookie cutter, cut 14 brownies. Place brownie hearts on a cooling
rack or waxed paper.
3. In microwavable bowl, microwave frosting uncovered on High 10 to 30
seconds. Stir; frosting will be thick and spoonable. DO NOT BOIL. Carefully
spoon melted frosting over brownies to glaze, allowing excess to drip down
sides. Sprinkle with candy sprinkles before frosting sets.
Special Touch
Mix 1/4 cup Betty Crocker® Rich & Creamy vanilla frosting and enough red food
color to make pink frosting in a microwavable bowl. Microwave on High 10
seconds. Drizzle over chocolate-glazed hearts.
Caramel Crispies
6 cups Honey Nut Cheerios® cereal
1 bag (14 oz) vanilla caramels, unwrapped
3 tablespoons water
1/2 cup semisweet or milk chocolate chocolate chips
1 tablespoon shortening
1/4 cup miniature candy-coated semisweet chocolate baking bits
. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cereal in
large bowl; set aside.
2. In medium microwavable bowl, microwave unwrapped caramels and water
uncovered on High 2 minutes 30 seconds to 4 minutes, stirring after each minute,
until mixture is smooth. Remove from microwave.
3. Pour caramel mixture over cereal in bowl; stir until cereal is evenly coated.
Gently stir in marshmallows. Pour cereal mixture into pan. With buttered back of
spoon, press mixture in pan until even.
4. In small microwavable bowl, microwave chocolate chips and shortening
uncovered on High 1 to 2 minutes, stirring after each minute, until mixture is
smooth. Drizzle chocolate over top of cereal mixture. Sprinkle baking bits evenly
over chocolate. Refrigerate until mixture is firm and glaze is set, about 1 hour.
5. With table knife, cut cereal mixture into 9 rows by 4 rows to make 36 bars.
Store in loosely covered container.
Chocolate-Marshmallow Pillows
Cookies
2 tablespoons water
1 egg
2/3 cup chopped pecans

12 large marshmallows, cut in half
Frosting
1 cup semisweet chocolate chips (6 oz)
1 teaspoon butter or margarine
1 teaspoon vanilla
1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans
until soft dough forms.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches
apart.
3. Bake 7 minutes. Remove from oven; immediately press marshmallow half
lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until
marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to
cooling racks. Cool completely, about 15 minutes.
4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat,
stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla;
blend well. Stir in powdered sugar until smooth.
5. Spread frosting over each cooled cookie, covering marshmallow. Let stand
until frosting is set.
Coconut Bonbon Bars
Cookie Base
2 tablespoons water
1 egg
Filling
1/2 cup butter, softened
1 can (14 oz) sweetened condensed milk (not evaporated)
1 teaspoon vanilla
1 1/2 cups coconut
1/2 cup finely chopped blanched almonds
Topping
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 cup butter (do not use margarine)
1. Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough
forms. Press in bottom of ungreased 13x9-inch pan. Bake 12 minutes. Cool
completely, about 30 minutes.
2. Meanwhile, in large bowl, beat softened butter, milk and vanilla with electric
mixer on medium speed until smooth. Gradually beat in powdered sugar. Stir in

coconut and almonds until well blended. Spread filling evenly over cooled cookie
base. Cover; refrigerate about 1 hour or until filling is set.
3. Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over
medium-low heat, stirring constantly, until melted and smooth. Cool about 10
minutes or until lukewarm.
4. Pour topping over filling; spread to cover filling. Refrigerate uncovered about 2
hours or until set. Before cutting into bars, let stand 10 minutes at room
temperature. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Bisquick® Churros
Vegetable oil
4 tablespoons sugar
2 teaspoons ground cinnamon
3 1/4 cups Original Bisquick® mix
1 cup hot water
1. In 3-quart saucepan, heat oil (2 to 3 inches) over medium-high heat until
thermometer inserted in oil reads 375°F.
2. In small bowl, mix 3 tablespoons of the sugar and the cinnamon; set aside. In
medium bowl, stir Bisquick mix, hot water and remaining 1 tablespoon sugar with
spatula until dough forms.
3. Spoon dough into pastry bag fitted with 1/4-inch star tip. Pipe 5-inch strips of
dough into hot oil. If necessary, cut dough with knife or scissors between each
churro. Cook 2 to 3 minutes, turning frequently, until golden brown. Carefully
remove from oil; drain on paper towels.
4. Immediately sprinkle churros generously with sugar-cinnamon mixture. Serve
warm.
Special Touch
For a chocolate-covered delight, dip one end of each cooled churro into melted
chocolate candy coating (almond bark), and place on waxed paper until set.
Brownie Pops
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate
syrup pouch)
24 craft sticks (flat wooden sticks with round ends)
1 cup semisweet chocolate chips (6 oz)
2 teaspoons shortening
Assorted Betty Crocker® Decorating Decors candy sprinkles
. Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches
over sides of pan. Spray foil with cooking spray. Make and bake brownie mix as

directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely,
about 1 hour.
2. Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting
foil; peel foil from sides of brownies. Cut brownies into 24 rectangular bars, 6
rows lengthwise and 4 rows across, each about 1 1/2 by 3 1/4 inches. Gently
insert craft stick into end of each bar, peeling foil from bars. Place on cookie
sheet; freeze 30 minutes.
3. In small microwavable bowl, microwave chocolate chips and shortening
uncovered on High about 1 minute; stir until smooth. If necessary, microwave
additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate;
sprinkle with candy sprinkles. Lay flat on waxed paper or foil to dry.
High Altitude (3500-6500 ft): Follow High Altitude directions on brownie mix box
for 13x9-inch pan.
Purchasing
Find candy sprinkles at craft stores or wherever cake-decorating supplies are
sold.
Special Touch
For more contrast, use white vanilla baking chips instead of the chocolate chips.
Or melt dark and white chocolate for variety.
Butterfly Cake
Cake
1 box Betty Crocker® SuperMoist® yellow cake mix
Platter, tray or foil-covered cardboard (about 10x10 inches)
Frosting and Decorations
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
1 candy stick (8 to 10 inches long)
Food color (in desired colors)
Betty Crocker® decorating gel (from 0.68-oz tube) in any color
Decorating sugar crystals (any color)
8 jelly beans
Small round candy decorations

1. Heat oven to 350°F (or 325°F for dark or nonstick pans). Make and cool cake
as directed on box for 2 (8- or 9-inch) round cake pans. Wrap and freeze 1 layer
for a later use.
2. Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces (as shown in
diagram). Place cake pieces on platter to form butterfly. Gently separate cake
pieces to form wings.
3. Reserve 1/2 cup frosting. Frost cake pieces with remaining frosting. Place
candy stick between cake pieces for butterfly body.
4. Stir food color into reserved frosting until well blended. Spread over cake in
desired pattern on wings. Outline wing patterns with gel. Sprinkle with sugar
crystals. Place jelly beans on corners of wings. Decorate butterfly with candy
decorations.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for
8-inch or 9-inch round cake pans.
Candy-Topped Brownie Torte
1 box Betty Crocker® Supreme triple chunk brownie mix
1 container Betty Crocker® Rich & Creamy chocolate frosting
1/2 cup coarsely chopped chocolate-covered peanut butter cup candies
1. Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches
over sides of pan. Spray foil with cooking spray. Make brownies as directed on
box for 13x9-inch pan, using foil-lined pan. Cool completely, about 1 hour 30
minutes.
2. Remove brownie from pan by lifting foil; peel foil away. Cut brownie in half
lengthwise; place 1 half on serving plate.
3. Spoon frosting into microwavable bowl. Microwave on High 15 to 20 seconds.
Stir frosting until smooth. Pour half of frosting over brownie half on plate. Place
other half of brownie on top; pour remaining frosting over top. Sprinkle with
candies. Refrigerate 30 minutes to set. Store loosely covered.

Did You Know?
Because the frosting is poured on the brownie when it's completely cool, the
frosting will appear thicker than when poured onto a hot brownie or cake.
Fluffy Strawberry Pie
Pastry
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Filling
1 package (4-serving size) strawberry-flavored gelatin
1 teaspoon grated lime peel
1/2 cup lime juice (4 limes)
1 pint (2 cups) strawberries, slightly crushed
Whipped cream, if desired
Strawberry halves, if desired
1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or
pulling 2 table knives through ingredients in opposite directions), until particles
are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing
with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2
teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface.
Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold,
yet pliable. This allows the shortening to become slightly firm, which helps make
the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before
rolling.
3. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches
larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in
pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry
under, even with plate; flute as desired. Prick bottom and side of pastry
thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling
rack.
4. In large bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Stir
in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
5. Beat gelatin mixture with electric mixer on high speed about 4 minutes,
scraping bowl occasionally, until thick and fluffy; set aside. In chilled large bowl,
beat whipping cream and powdered sugar on high speed until stiff. Gently stir

whipped cream and crushed strawberries into gelatin mixture. Pour into crust.
Refrigerate about 3 hours or until set. Garnish with whipped cream and
strawberry halves. Store in refrigerator.
Double-Chocolate Fantasy Torte
Cake
Unsweetened baking cocoa
1 cup granulated sugar
1 cup butter or margarine, softened
2 tablespoons raspberry liqueur or raspberry syrup
6 eggs
1 bag (6 oz) semisweet chocolate chips (1 cup), melted, cooled
1/2 cup plus 1 tablespoon Gold Medal® all-purpose flour
Filling and Topping
2 packages (12 oz each) frozen raspberries in syrup, thawed
2 tablespoons powdered sugar
4 oz white chocolate baking bars (from 6-oz package), melted, cooled
1/8 teaspoon vanilla
2 oz white chocolate baking bars (from 6-oz package), melted, cooled
Hot fudge sauce or topping, if desired
1. Heat oven to 400°F. Grease bottoms and sides of two 8-inch round cake pans;
sprinkle with cocoa. In small bowl, beat granulated sugar and 1 cup butter with
electric mixer on medium speed until smooth. Beat in liqueur, eggs and melted
semisweet chocolate. Stir in flour. Pour into pans.
2. Bake about 20 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to cooling rack. Cool completely.
3. Place raspberries in blender or food processor. Cover and blend on high
speed, stopping blender occasionally to scrape sides, until almost smooth; strain.
4. To make filling, in small bowl, beat 1/2 cup butter and the powdered sugar with
electric mixer on medium speed until light and fluffy. Beat in 4 ounces white
chocolate and the vanilla until smooth.
5. Place 1 cake layer on serving plate; spread with filling. Make about 1/4-inch
deep ring in filling 1 inch from edge of cake, using tip of spoon. Make another
1/4-inch-deep ring 1 inch inside outer ring. Fill each ring with about 5 tablespoons
raspberry puree. Place second cake layer on filling. Drizzle melted white
chocolate over top of cake.
6. Refrigerate uncovered about 10 minutes or until white chocolate is set. Cover
with plastic wrap and refrigerate at least 3 hours until filling is firm. Serve with
remaining raspberry puree and fudge sauce. Store in refrigerator.

How-To:
Put unsweetened baking cocoa in a salt shaker or other canister with a
perforated lid for easy dusting. Keep a canister filled with baking cocoa on hand
for dusting other desserts and to use for garnishing dessert plates.
Special Touch:
A sprinkle of toasted slivered almonds and a dollop of whipped cream add just
the right touch to this fancy dessert.
Dreamy Cream-Filled Cupcakes
1 box Betty Crocker® SuperMoist® devil's food cake mix
1 1/2 containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
1/2 cup miniature semisweet chocolate chips
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake
mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10
minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
2. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag.
Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of
cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for
filling, being careful not to split cupcake. Frost tops of cupcakes with remaining
frosting.
3. Sprinkle chocolate chips on top of each cupcake. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on box for cupcakes.
Variation
Instead of sprinkling with chocolate chips, drizzle with melted chocolate. In small
microwavable bowl, microwave 1/4 cup miniature semisweet chocolate chips and
1/2 teaspoon shortening uncovered on High just until mixture can be stirred
smooth. Place in small food-storage plastic bag; cut off small corner of bag.
Drizzle over frosted cupcakes.
Chocolate-Cherry Pinwheels
1 cup sugar
2 eggs
3 cups Gold Medal® all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons almond extract
1/4 cup maraschino cherries, finely chopped and drained on paper towels
3 drops red food color
1 teaspoon vanilla
1 tablespoon milk

1/4 cup unsweetened baking cocoa
1. In large bowl, beat butter, sugar and eggs with electric mixer on medium
speed until smooth. Beat in flour, baking powder and salt until well blended.
Place half of dough in another medium bowl.
2. Beat almond extract, cherries and food color into half of dough. Divide cherry
dough in half. Wrap each half of cherry dough in plastic wrap; refrigerate about
45 minutes or until firm.
3. Beat vanilla, milk and cocoa into remaining plain dough. Divide chocolate
dough in half. Wrap each half of chocolate dough in plastic wrap; refrigerate
about 45 minutes or until firm.
4. Place one part of chocolate dough between 2 sheets of waxed paper; roll into
10x7-inch rectangle. Repeat with one part of cherry dough. Refrigerate both
about 30 minutes or until firm. Peel top sheets of waxed paper from both doughs.
Turn cherry dough upside down onto chocolate dough; roll up doughs together,
starting at long side, into a log. Wrap in plastic wrap; refrigerate 2 hours. Repeat
with remaining parts of dough.
5. Heat oven to 350°F. Cut rolls of dough into 1/4-inch slices with sharp knife. On
ungreased cookie sheet, place slices 1 inch apart.
6. Bake 8 to 11 minutes or surface appears dull. Remove from cookie sheet to
wire rack.
Do-Ahead
Cookie dough rolls can be wrapped and refrigerated for up to 24 hours before
baking. To freeze cookie dough rolls, wrap in foil or freezerproof wrap. To thaw,
let dough stand 15 to 30 minutes until easy to cut into slices.
Watermelon Cake
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 package (0.13 oz) cherry-flavored or other red-colored unsweetened soft drink
mix
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Green and red food colors

2/3 cup green jelly beans
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of
two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl,
beat cake mix, water, oil, egg whites and drink mix with electric mixer on low
speed 30 seconds; beat on medium speed 2 minutes, scraping bowl
occasionally. (Batter will be lumpy.) Stir in 1/2 cup of the chocolate chips. Pour
into pans.
2. Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes. Remove
from pans. Cool completely, about 1 hour.
3. In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color.
Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes
with green frosting; press green jelly beans into frosting. Frost tops of cakes with
red frosting; press remaining 2 tablespoons chocolate chips into frosting for
seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on
tray. To serve, cut into wedges. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions on box for
two 8- or 9-inch pans, adding the soft drink mix to the dry cake mix. Toss 1/2 cup
chocolate chips with 2 teaspoons Gold Medal® all-purpose flour before stirring
into batter.
Mini Hot Chocolate Cakes
5 ounces semisweet or bittersweet baking chocolate, chopped
1/2 cup plus 2 tablespoons butter or margarine
3 eggs
3 egg yolks
1 1/2 cups powdered sugar
1/2 cup Gold Medal® all-purpose flour
Additional powdered sugar, if desired
1 can (21 ounces) cherry pie filling, if desired
1. Heat oven to 450ºF. Grease bottom and side of six 6-ounce custard cups with
shortening. In 2-quart saucepan, melt chocolate and butter over low heat, stirring
frequently. Cool slightly.
2. Meanwhile, in large bowl, beat eggs and egg yolks with wire whisk or hand
beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted
chocolate mixture and flour. Divide batter evenly among custard cups.
3. Bake 11 to 13 minutes or until sides are set and cakes feel soft when touched
in center. Run small knife or metal spatula along sides of cakes to loosen.
Immediately turn upside down onto individual plates; remove cups. Sprinkle with
additional powdered sugar. Top with pie filling. Serve warm.

Success
These cakes are meant to have a hot, flowing chocolate center that oozes out
when you cut into them. Oven temperature and baking time are critical to the
success of the recipe. Be sure to check at the minimum bake time. If the cakes
are too soft or do not hold their shape, bake a minute or two longer. If the centers
are too cakelike in texture, bake a few minutes less next time.
Do-Ahead
Make the batter a day ahead and pour into custard cups. Cover with plastic wrap
and refrigerate up to 24 hours. You may need to bake the cakes 1 to 2 minutes
longer.
Pavlova
Meringue Cake:
4 large (120 grams) egg whites
1 cup (200 grams) superfine (castor) sugar
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)
Topping:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons (20 grams) granulated white sugar
Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches,
pineapple, or other fruit of your choice
Preheat oven to 250 degrees F (130 degrees C) and place rack in center of
oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle
on the paper.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites
on medium-high speed until they hold soft peaks. Start adding the sugar, a
tablespoon at a time, and continue to beat until the meringue holds very stiff
peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the
meringue between your thumb and index finger. The meringue should feel
smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep
beating until it feels smooth between your fingers). Sprinkle the vinegar and
cornstarch over the top of the meringue and, with a rubber spatula, fold in.
Gently spread the meringue inside the circle drawn on the parchment paper,
smoothing the edges, making sure the edges of the meringue are slightly higher
than the center. (You want a slight well in the center of the meringue to place the
whipped cream and fruit.)

Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale
cream color. Turn the oven off, leave the door slightly ajar, and let the meringue
cool completely in the oven. (The outside of the meringue will feel firm to the
touch, if gently pressed, but as it cools you will get a little cracking and you will
see that the inside is soft and marshmallowy.)
The cooled meringue can be made and stored in a cool dry place, in an airtight
container, for a few days.
Just before serving gently place the meringue onto a serving plate. Whip the
cream in your electric mixer, with the whisk attachment, until soft peaks form.
Sweeten with the sugar and vanilla and then mound the softly whipped cream
into the center of the meringue. Arrange the fruit randomly, or in a decorative
pattern, on top of the cream. Serve immediately as this dessert does not hold for
more than a few hours.
Quick, easy-peasy yoghurt cake
Ingredients
1 small pot of yoghurt, in
any flavour you fancy or
plain
3 eggs
Use the yoghurt pot to
measure out the rest of
the ingredients:
1 pot sunflower oil
2 pots caster sugar
3 pots self-raising flour
(sieved)
Drop of vanilla essence
(optional)
Handy Hint
Delicious with the addition of lemon juice to the mix
and then a lemon drizzle style syrup poured over the
top. You can also add chocolate chips to the mix.
Method
1. In a large mixing bowl, mix the wet ingredients, then add the dry.
2. Bake for 30 mins at 180°C, or less if using a fan oven.

Yoghurt loaf
Makes 1 loaf
125 g butter or margarine, softened
250 ml (210 g) castor sugar
3 extra-large eggs, separated
125 ml (75 g) sultanas, optional
500 ml (280 g) Snowflake self-raising flour
60 ml milk
250 ml plain, unflavoured yoghurt
1. Cream butter and sugar together. Add egg yolks, one at a time, beating well
after each addition until light and creamy. Add sultanas.
2. Sift flour and add to egg mixture, alternately with milk and yoghurt.
3. Beat egg whites until soft peak stage and lightly fold into mixture.
4. Turn out mixture into a lined and greased 22 cm loaf pan and bake in a
preheated oven at 150 °C for about 1 hour. Leave in pan for a few minutes
before turning out
Chicken plait
Serves 4
500 g (about 4) chicken breast fillets
50 g butter or margarine
60 ml (35 g) Snowflake cake flour
300 ml milk
30 ml cooking oil
100 g rindless streaky bacon, chopped
1 medium onion, coarsely chopped
100 g button mushrooms, sliced
1 green pepper, seeded and chopped
15 ml chopped fresh mixed herbs or 5 ml
dried
salt and freshly ground black pepper to
taste
400 g ready-made puff pastry
beaten egg and milk for glazing
sesame seeds for topping
1. Place chicken fillets in a medium, heavy-based saucepan with a little water.
Bring to the boil and simmer until cooked. Drain, let cool slightly and cut into
smaller sizes.
2. Melt butter in medium, heavy-based saucepan. Add flour and stir over low heat
for 1 minute. Add milk and cook over medium heat, whisking constantly, until
sauce thickens.Remove from heat and set aside.

3. Heat oil in a medium, heavy-based frying pan and fry bacon until crisp. Add
onion, mushrooms and green pepper and sauté for a few minutes until just soft.
Add herbs and seasoning. Remove from heat and leave to cool slightly.
4. Roll out pastry onto a lightly floured surface, into a rectangular shape of about
20 x 30 cm in size.
5. Mix chicken pieces, white sauce and bacon mixture together. Spoon onto
centre of pastry, leaving sides open. Cut sides of pastry diagonally into strips at
2.5 cm intervals and plait over filling.
6. Brush pastry with beaten egg and milk and sprinkle with sesame seeds. Bake
in a preheated oven at 200 °C for 20 - 25 minutes or until golden brown
Almond jam rounds
Makes about 36
80 ml (65 g) sugar
2 extra-large egg yolks
5 ml almond essence
60 g marzipan
about 200 ml smooth apricot or strawberry
jam
icing sugar for dusting
after each addition until light and creamy. Add essence.
2. Heat the marzipan slightly in the microwave just to soften. Add to the butter
mixture and mix well.
3. Sift flour, add to creamed mixture and knead lightly to a soft dough.
4. Divide dough in half. Place one half of dough into a piping bag, fitted with a
star nozzle. Set aside.
5. Roll remaining dough into teaspoon-size balls. Place into greased patty pan
tins. Flatten the balls by pressing it lightly. Pipe a circle around the edge of each
dough circle.
6. Bake in a preheated oven at 180 °C for about 12 minutes or until golden
brown. Turn out onto wire racks to cool. Spoon about one teaspoon of jam into
centre of each biscuit and dust with icing sugar.

Banana nut cookies
Makes about 30
60 ml (50 g) caramel brown sugar
60 ml crunchy peanut butter
60 ml mashed banana (1 medium banana)
1 ml salt
Glacé icing
60 ml (30 g) icing sugar
15 ml hot water
1. Cream the butter and sugar together. Add the peanut butter and mashed
banana and mix well.
2. Sift the flour and salt together. Add the dry ingredients to the butter mixture
and knead lightly until well combined.
3. Divide the dough in half. On a lightly floured surface, roll each piece of dough
into a log of 3 cm in diameter. Cover with plastic wrap and refrigerate until firm.
4. Cut the logs into 8 mm thick slices. Place onto greased baking trays, leaving
enough space for spreading. Bake in a preheated oven at 180 °C for 10 minutes
or until golden. Turn out onto wire racks to cool.
5. Glacé icing: Sift the icing sugar. Add the hot water and mix to a smooth
consistency. Drizzle over the cookies with a fork. Store in an airtight container
Caramel biscuits
Makes about 50
160 ml (130 g) sugar
360 g can caramel
5 ml caramel essence
10 ml baking powder
3 ml salt
1. Cream butter and sugar together. Add caramel and essence and beat well.
2. Sift the flour, baking powder and salt together. Add to the caramel mixture and
knead lightly to a soft dough.
3. Roll dough into teaspoon-size balls. Place onto greased baking trays, leaving
enough space for spreading. Press down lightly with a fork.
4. Bake in a preheated oven at 180 °C for 10 – 15 minutes or until golden. Turn
out onto wire racks to cool. Store in an airtight container.

Tip
These biscuits can burn easily, so keep careful watch and be sure to check the
bottom of the biscuits.
Cheese and chilli biscuits
Makes about 24
500 ml (200 g) grated Cheddar cheese
100 g cold butter or margarine
125 g packet Texas chilli flavoured chips,
crushed
1. Mix all ingredients together to soft dough.
2. Roll dough into teaspoon-size balls. Place onto greased baking trays, leaving
enough space for spreading. Press down lightly with a fork.
brown. Store in an airtight container.
Variation
Use any chips flavour of choice.
Cheese straws
Makes about 70
3 ml salt
85 ml ice-cold soda water
15 ml fresh lemon juice or brandy
3 ml ground paprika
2 ml crushed chillies
1. Sift flour and salt together. Cut butter into small cubes and rub in with
fingertips until mixture resembles fine breadcrumbs.
2. Combine soda water and lemon juice. Add to dry ingredients and cut in with a
knife. Knead lightly to a firm dough. Cover in plastic wrap and refrigerate for 1
hour.
3. Roll out dough onto a lightly floured surface, to a thickness of about 3 mm.
Sprinkle cheese, paprika and crushed chillies over the dough. Fold in half to
close and roll out dough again to a thickness of about 3 mm.
4. Cut into strips of 1.5 x 10 cm. Twist each strip and place on greased baking

trays, pressing ends down onto trays. Sprinkle over more paprika, if preferred.
brown. Turn out onto wire racks to cool. Store in an airtight container
Chocolate chip crunchies
Makes about 40
30 ml golden syrup, slightly heated
2 ml bicarbonate of soda
2 ml salt
250 ml (80 g) desiccated coconut
500 ml (160 g) rolled oats
250 ml (200 g) chocolate chips
60 ml milk
5 ml vanilla essence
1. Cream butter, sugar and syrup together.
2. Sift the flour, bicarbonate of soda and salt together. Add the coconut, oats and
chocolate chips.
3. Add the dry ingredient mixture to the butter mixture, with the milk and essence
and mix until well combined.
4. Place tablespoonsful of the mixture onto greased baking trays, leaving enough
space for spreading. Press down lightly with a fork.
5. Bake in a preheated oven at 180 °C for about 15 minutes or until golden. Turn
out onto wire racks to cool. Store in an airtight container.
Chocolate cookies
Makes about 40
2 extra-large eggs
5 ml baking powder
2 ml salt
1. Cream butter and sugar together. Add eggs, one at a time, beating well after
each addition until light and creamy. Add essence.
2. Sift the flour, baking powder and salt together.
3. Add to the butter mixture and mix until well combined. Fold in chocolate chips.
4. Drop teaspoonsful of mixture onto greased baking trays, leaving enough space
for spreading. Bake in a preheated oven at 180 °C for 10 –12 minutes. Turn out
onto wire racks to cool. Store in an airtight container.

Tip
As an alternative finish, sprinkle sugar evenly on top of the cookies.
Chocolate nut cookies
Makes about 40, depending on size
2 extra-large eggs
5 ml baking powder
2 ml salt
125 ml (50 g) pecan nuts, coarsely
chopped
each addition until light and creamfy. Add essence.
2. Sift the flour, baking powder and salt together and add to egg mixture. Mix
well.
3. Fold in chocolate chips and nuts and drop teaspoonsful of mixture onto
greased baking trays, leaving enough space for spreading.
4. Bake in a preheated oven at 180 °C for 10 – 12 minutes. Turn out onto wire
racks to cool. Store in an airtight container
Chocolate oat bars
Makes about 24
250 ml (120 g) muesli
250 ml (80 g) rolled oats
80 ml (45 g) Snowflake cake flour, sifted
80 ml (65 g) light brown sugar
30 ml cocoa powder
30 ml sesame seeds
80 ml honey
Icing
500 ml (260 g) icing sugar
30 ml cocoa powder
60 ml hot water
1. Combine all the dry ingredients together.
2. Melt the butter and honey together in a small, heavy-based saucepan. Add to
the dry ingredients and mix through thoroughly.

3. Press mixture into a lined baking pan of about 18 x 28 cm. Bake in a
preheated oven at 180 °C for about 20 minutes. Allow to cool in pan.
4. Icing: Sift the icing sugar and cocoa powder together. Add hot water and mix
to a smooth spreadable consistency. Cover the cooled base with the icing and
cut into bars
Chocolate tipped fingers
Makes about 15
80 ml (45 g) icing sugar, sifted
30 ml milk
80 g dark chocolate, melted
1. Cream butter and icing sugar together. Add essence.
2. Sift the flour. Add to the butter mixture, alternately with the milk. Mix well until
smooth.
3. Spoon mixture into a piping bag fitted with a medium star nozzle. Pipe into 7
cm long fingers onto greased baking trays, leaving enough space for spreading.
racks to cool completely.
5. Dip the tips of the fingers into the melted chocolate and leave to set. Store in
an airtight container for up to 3 days.
Variation
Substitute the dark chocolate with white or milk chocolate.
Custard biscuits
Makes about 40
125 g butter of margarine, softened
1 extra-large egg
3 ml baking powder
2 ml salt
125 ml (60 g) custard powder
1. Cream butter and sugar together. Add egg and beat well until light and
creamy.
2. Sift dry ingredients together and add to butter mixture. Knead lightly and roll

dough out onto a lightly floured surface to thickness of about 3 mm. Press out
shapes with cookie cutters and place onto greased baking trays.
3. Bake in a preheated oven at 180 °C for about 10 minutes. Turn out onto wire
racks to cool. Store in an airtight container.
'Eat-some-more' biscuits
Makes about 70
125 ml cooking oil
6 x 250 ml (840 g) Snowflake self-raising
flour
1. Beat butter, oil and castor sugar together until light and creamy. Sift flour and
add gradually to the butter mixture and mix well to a soft dough.
2. Roll out dough onto a lightly floured surface to a thickness of about 5 mm.
Use a cookie cutter or glass to cut out shapes of choice. Place onto greased
baking trays.
3. Bake in a preheated oven at 180 °C for about 10 – 12 minutes. Turn out onto
wire racks to cool. Store in an airtight container.
Variation
Dip one side of each biscuit into melted chocolate or runny icing
Sesame cheese biscuits
Makes about 32
60 ml sesame seeds
20 ml sesame seeds for topping
1. Mix cheese, butter, flour and seeds in a food processor until it forms a ball.
2. Divide dough in half. On a lightly floured surface, roll each piece of dough into
a log of about 4 cm in diameter. Cover with plastic wrap and refrigerate for about
30 minutes until firm.
3. Cut logs into 1 cm thick slices, place onto greased baking trays, leaving

enough space for spreading. Brush with beaten egg and milk. Sprinkle seeds on
top.
4. Bake in a preheated oven at 180 °C for 10 – 12 minutes until golden brown.
Leave to cool slightly before turning out onto wire racks to cool completely. Store
in an airtight container.
Beer bread
Makes 1 loaf
5 ml salt
340 ml can beer
about 30 ml water
extra Cheddar cheese to sprinkle on top
1. Sift the flour and salt together. Add the cheese, beer and water. Mix well and
turn out into a greased 22 cm loaf pan. Sprinkle extra cheese on top.
2. Bake in a preheated oven at 180 °C for about 1 hour. Leave in pan for a few
minutes before turning out onto a wire rack to cool completely. Serve with butter
and cheese.
Bran & raisin loaf
Makes 1 loaf
3 ml salt
310 ml (45 g) Snowflake digestive bran
125 ml (75 g) seedless raisins
about 400 ml milk
1. Sift flour and salt together. Add bran, sugar and raisins.
2. Add milk and mix well.
3. Turn out mixture into a greased 22 cm loaf pan and bake in a preheated oven
at 190 °C for 50 – 55 minutes. Leave in pan for a few minutes before turning out
onto a wire rack to cool slightly. Serve warm with butter.
Variation
Substitute raisins with fruit cake mix

Flat griddle breads
750 ml (420 g) Snowflake white bread
flour
20 ml baking powder
5 ml salt
30 ml sugar
dried
125 ml lukewarm milk
15 ml cooking oil
125 ml water
1. Sift flour, baking powder and salt together. Add sugar and herbs.
2. Combine milk, oil and water. Add to the dry ingredients, cut in with a knife and
knead lightly to a soft dough.
3. Turn out dough onto a lightly floured surface, knead for about 5 minutes or
until dough is smooth and elastic. Divide into 6 equal pieces and flatten each
piece.
4. Cook bread in batches over moderate coals or in a heated, oiled pan for about
2 minutes on each side, or until browned and cooked through. Serve warm
Fruity nut bread
Makes 1 loaf
750 ml (420g) Snowflake brown bread
flour
5 ml baking powder
5 ml salt
125 ml (75 g) mixed nuts, coarsely
chopped
1 extra-large egg
30 ml honey
30 ml butter or margarine, melted
1. Sift flour, baking powder, bicarbonate of soda and salt together. Add bran left
behind in sieve. Add raisins and nuts.
2. Whisk egg, yoghurt, honey and butter together. Add to the dry ingredients and
mix well.
3. Turn out mixture into a greased 22 cm loaf pan and bake in preheated oven at
200 °C for about 15 minutes. Reduce oven temperature to 180 °C and bake
further for about 45 minutes until or until done. Leave in pan for a few minutes
before turning out onto a wire rack to cool completely

Raisin buttermilk loaf
Makes 1 loaf
flour
15 ml baking powder
2 ml salt
80 ml (65 g) sugar
250 ml buttermilk
200 ml milk
1. Sift flour, baking powder and salt together. Add sugar and raisins.
2. Whisk buttermilk and milk together. Add to dry ingredients and mix well.
3. Turn out mixture into a greased 22 cm loaf pan and bake in preheated oven at
180 °C for about 50 minutes. Leave in pan for a few minutes before turning out
onto a wire rack to cool completely
Sweetcorn bread
Makes 1 loaf
3 extra-large eggs
80 ml (65 g) sugar
125 ml cooking oil
flour
15 ml baking powder
3 ml salt
410 g can cream-style sweetcorn
1. Beat eggs, sugar and oil together until light and creamy.
2. Sift flour, baking powder and salt together. Add to egg mixture, alternately with
sweetcorn and mix well.
3. Turn out mixture into a greased 22 cm loaf pan. Bake in a preheated oven at
onto a wire rack to cool completely

Apple & spice cake
Makes 1 cake
3 extra-large eggs
10 ml grated lemon rind
125 ml (75 g) Snowflake Nutty wheat
1 ml salt
3 ml ground mixed spice
125 ml milk
385 g can sliced pie apples
Topping
15 ml light brown sugar
2 ml ground mixed spice
60 ml (25 g) flaked almonds
each addition until light and creamy. Add rind.
2. Sift flours, salt and mixed spice together. Add bran left behind in sieve. Add
dry ingredients to the egg mixture, alternately with milk.
3. Turn out into a greased 23 cm loose-bottom round cake pan. Top with the pie
apples.
4. Topping: Combine the sugar, mixed spice and flaked almonds and sprinkle
over pie apples.
5. Bake in a preheated oven at 180 °C for about 50 minutes. Leave in pan for a
few minutes before turning out onto a wire rack to cool completely.
Bar one cake
Makes 1 cake
45 ml cocoa powder
80 ml hot water
3 extra-large eggs
15 ml baking powder
2 ml salt
250 ml buttermilk or plain, unflavoured
yoghurt
Icing
60 g slab Bar one, cut into pieces
100 g dark chocolate, coarsely chopped
60 ml fresh cream

45 ml butter or margarine
1. Mix cocoa powder and water until smooth and set aside to cool slightly.
each addition until light and creamy. Add cocoa powder mixture.
3. Sift flour, baking powder, bicarbonate of soda and salt together and add,
alternately with buttermilk to creamed mixture.
4. Turn out into a greased 23 cm loose-bottom round cake pan. Bake in a
preheated oven at 180 °C for about 1 hour. Leave in pan for a few minutes
before turning out onto a wire rack to cool completely.
5. Icing: Mix all the ingredients together in a small, heavy-based saucepan. Place
over low heat until melted completely. Spoon over top of cake and leave to set.
Beetroot and carrot cake
Makes 1 cake
250 ml cooking oil
10 ml baking powder
1 ml salt
250 ml (125 g) coarsely grated raw
beetroot
250 ml (125 g) coarsely grated carrots
60 ml milk
1. Beat sugar and oil together. Add egg yolks, one at a time, beating well after
2. Sift flour, baking powder and salt together. Add to egg mixture and mix well.
Add beetroot, carrots and milk and mix lightly.
3. Beat egg whites until soft peak stage and lightly fold into creamed mixture.
Turn out into a greased 23 cm loose-bottom round cake pan.
few minutes before turning out onto a wire rack to cool completely. When
serving, dust with icing sugar.

Carrot chocolate cake
Makes 1 cake
3 extra-large eggs
200 ml cooking oil
80 ml golden syrup or honey
30 ml cocoa powder
10 ml ground cinnamon
200 g dark chocolate, grated
Topping
100 g white chocolate, coarsely chopped
about 15 ml milk
cocoa powder for dusting
1. Beat eggs and sugar together until light and creamy. Add oil and honey and
beat well.
2. Sift flour, bicarbonate of soda, cocoa powder and cinnamon together. Add to
creamed mixture and mix well. Fold in chocolate and grated carrots.
3. Turn out mixture into a greased 23 cm loose-bottom round cake pan. Bake in a
preheated oven at 180 °C for about 30 minutes. Reduce oven temperature to 160
°C and bake further for about 30 minutes or until done. Leave in the pan for a few
minutes before turning out onto a wire rack to cool completely.
4. Topping: Mix all the ingredients together in a small, heavy-based saucepan.
Place over low heat until melted completely. Spread over top of cake and leave
to set. Dust lightly with cocoa powder
Chocolate honey cake
Makes 1 cake
15 ml instant coffee powder
250 ml hot water
2 extra-large eggs
200 ml cooking oil
125 ml honey
10 ml baking powder
45 ml cocoa powder
1. Dissolve coffee powder in the hot water and set side.
2. Beat the eggs and sugar together until light and creamy. Add oil and honey

and beat well.
3. Sift flour, baking powder, cocoa powder and cinnamon together. Add to the
egg mixture, alternately with the coffee mixture and mix until smooth.
preheated oven at 180 °C for about 50 minutes. Leave in pan for a few minutes
before turning out onto a wire rack to cool completely
Chocolate mayonnaise cake
Makes 1 cake
3 extra-large eggs
15 ml baking powder
125 ml (50 g) cocoa powder
250 ml mayonnaise
250 ml water
Icing
80 ml (40 g) cocoa powder, sifted
15 ml milk, optional
1. Beat eggs and sugar together until light and creamy. Add essence.
2. Sift flour, baking powder, bicarbonate of soda and cocoa powder together.
3. Combine mayonnaise and water. Add to creamed mixture, alternately with dry
ingredients. Mix well and turn out into two greased 20 cm round cake pans.
4. Bake in a preheated oven at 180 °C for about 35 minutes. Leave in pans for a
few minutes before turning out onto a wire rack to cool completely.
5. Icing: Cream the butter and icing sugar together. Add remaining ingredients
and beat to a smooth and spreadable consistency. Use half of the icing to
sandwich the two cake layers together. Ice the top of the cake with remaining
icing
Chocolate yoghurt cake
Makes 1 large cake
4 extra-large eggs
80 ml (40 g) cocoa powder
2 ml salt
60 ml (50 g) sugar

Sauce
150 g dark chocolate, coarsely chopped
45 ml milk
1. Cream butter and sugar together. Add three of the eggs, one at a time, beating
well after each addition until light and creamy.
2. Sift flour, cocoa powder and salt together. Fold into egg mixture.
3. Whisk the remaining egg, yoghurt, sugar and essence together.
4. Turn out creamed mixture into a greased 23 cm loose-bottom ring cake pan.
Top with yoghurt mixture. Cut with a knife through mixture, creating a marble
effect.
few minutes before turning out onto a wire rack to cool.
6. Sauce: Combine all the ingredients in a small, heavy-based saucepan over
low heat. Stir until melted and smooth.
7. To serve, cut the cake into slices and pour sauce over it.
Citrus butter cake
Makes about 20 squares
4 extra-large eggs
20 ml grated orange rind
2 ml salt
about 150 ml milk
Citrus icing
about 40 ml fresh orange juice or
granadilla pulp
each addition until light and creamy. Add orange rind and essence.
2. Sift flour and salt together and add, alternately with milk, to egg mixture.
3. Turn out into a greased rectangular pan of about 23 x 28 cm. Bake in a
preheated oven at 180 °C for 40 – 45 minutes.
4. Leave in pan for a few minutes before turning out onto a wire rack to cool.
5. Icing: Cream butter and icing sugar together. Add orange juice and mix to a
smooth spreadable consistency. Spread over cake. Cut into squares

Decadent honey carrot cake
Makes 1 large cake
3 extra-large eggs
5 ml baking powder
2 ml salt
2 ml ground nutmeg
2 ml ground ginger
200 ml cooking oil
80 ml honey
440 g can crushed pineapple, drained
60 ml (25 g) pecan nuts, coarsely chopped
Icing
45 ml butter or margarine, softened
15 ml honey
60 ml (60 g) smooth cottage or cream
cheese
chopped pecan nuts for topping
1. Beat eggs and sugar together until light and creamy.
2. Sift flour, baking powder, bicarbonate of soda, salt and spices together.
3. Whisk oil, honey and essence together. Add to egg mixture, alternately with
dry ingredients. Mix well. Fold in grated carrots, crushed pineapple and nuts.
preheated oven at 180 °C for about 45 minutes. Reduce oven temperature to 160
°C and bake further for about 40 minutes. Leave in pan for a few minutes before
turning out onto a wire rack to cool.
5. Icing: Cream butter and icing sugar together. Add remaining ingredients and
mix to a smooth spreadable consistency. Spread over cake. Sprinkle nuts on top.

Fruit crumble cake
2 extra-large eggs
7 ml baking powder
45 ml milk
about 10 fresh apricots, stoned and halved
Crumble topping
30 ml sugar
30 ml cold butter or margarine
2. Sift flour and baking powder together. Add to egg mixture, alternately with the
milk. Mix well.
3. Turn out into a greased 20 x 24 cm cake pan. Arrange the apricots on top of
the cake batter.
4. Crumble topping: Combine flour and sugar. Rub in butter with fingertips until
mixture becomes crumbly and sprinkle over the apricots.
5. Bake in a preheated oven at 180 °C for about 35 minutes. Let cool slightly and
cut into squares.
Lemon coconut cake
Makes 1 cake
2 extra-large eggs
250 ml milk
125 g butter or margarine, melted
Coconut icing
about 30 ml fresh lemon juice
1. Sift flour and add coconut, castor sugar and rind.
2. Whisk eggs, milk and melted butter together. Add to dry ingredients and mix

well.
3. Turn out into a greased 20 cm round cake pan. Bake in a preheated oven at
onto a wire rack to cool.
4. Coconut icing: Combine the icing sugar, coconut and lemon rind. Add enough
lemon juice to mix to a smooth spreadable consistency. Spread the icing over
cake
Moist custard cake
Makes 1 cake
180 ml milk
3 extra-large eggs
15 ml baking powder
1 ml salt
Custard filling
250 ml milk
20 ml custard powder
1. Heat milk and butter together in a small, heavy-based saucepan. Set aside to
cool slightly.
2. Beat eggs and sugar together until light and creamy.
3. Sift flour, baking powder and salt together. Add to egg mixture, alternately with
milk mixture. Mix well.
4. Turn out into two greased 20 cm round cake pans and bake in a preheated
oven at 180 °C for about 25 minutes.
5. Custard filling: Heat milk in a small, heavy-based saucepan, add custard
powder and stir continuously until mixture starts to boil and thicken. Set aside to
cool slightly.
6. Cream butter and castor sugar together until light and creamy. Gradually add
custard and beat lightly until smooth. Use half of the custard filling to sandwich
the two cake layers together. Spread remaining filling onto the top of the cake.
Place in refrigerator for filling to set

Orange butter cake
Makes 1 cake
4 extra-large eggs
2 ml salt
about 150 ml milk
1. Cream butter and castor sugar together. Add eggs, one at a time, beating well
after each addition until light and creamy. Add essence and rind.
2. Sift flour and salt together. Add to egg mixture, alternately with milk and mix
well.
3. Turn out into a greased 20 x 24 cm cake pan and bake in a preheated oven at
180 °C for 40 – 45 minutes. Leave in pan for a few minutes before turning out
onto a wire rack to cool. Cut into squares
Orange yoghurt cake
2 extra-large eggs
80 ml fresh orange juice
2 ml salt
each addition until light and creamy. Add orange juice and rind.
2. Sift flour and salt together. Add to egg mixture, alternately with yoghurt.
3. Turn out into a greased 18 x 26 cm baking pan. Bake in a preheated oven at
160 °C for 45 – 50 minutes. Leave in pan for a few minutes before turning out
onto a wire rack to cool. Cut into squares and dust with icing sugar.

Pear crumble cake
Makes 1 cake
3 extra-large eggs
250 ml buttermilk or sour cream
410 g can pears, drained and sliced
Topping
60 ml (50 g) sugar
each addition until light and creamy.
2. Sift flour and bicarbonate of soda together. Add to egg mixture, alternately with
buttermilk and mix well.
3. Turn out half of the mixture into a greased 23 cm loose-bottom springform
cake pan. Layer pear slices on top. Cover pears with remaining mixture.
4. Topping: Combine the dry ingredients. Rub in the butter with fingertips until
mixture is crumbly. Sprinkle over the cake batter.
few minutes before turning out onto a wire rack to cool. Dust with icing sugar
before
Serving
Sour cream lemon cake
Makes 1 cake
4 extra-large eggs
5 ml lemon essence
10 ml baking powder
250 ml sour cream
80 ml milk
Glaze
80 ml fresh lemon juice
60 ml (50 g) sugar

30 ml water
each addition until light and creamy. Add lemon rind and essence.
2. Sift flour and baking powder together. Add to egg mixture, alternately with sour
cream and milk. Mix well.
3. Turn out into a greased 23 cm loose-bottom springform cake pan.
4. Bake in a preheated oven at 160 °C for 45 – 50 minutes.
5. Glaze: Combine all the ingredients in a small, heavy-based saucepan. Bring to
the boil, stirring occasionally, and boil for about 5 minutes. Remove cake from
oven, pour glaze over while in pan. Leave in pan for a few minutes before turning
out onto a wire rack to cool.
Upside-down apple cake
Makes 1 cake
2 extra-large eggs
15 ml baking powder
1 ml salt
about 180 ml milk
Sauce
1.Cream butter and sugar together. Add eggs, one at a time, beating well after
2.Sift flour, baking powder and salt together. Add to egg mixture, alternately with
milk.
3.Sauce: Melt butter and sugar in a small, heavy-based saucepan and spoon
onto base of a greased 20 cm deep round cake pan. Arrange apple slices in an
overlapping pattern on top.
4.Spoon batter over apples and bake in a preheated oven at 180 °C for about 50
minutes. Remove from oven and turn out so that apples are on top. Serve hot
with custard or cream.

Apple and honey pudding
Serves 4 - 6
1 extra-large egg
10 ml baking powder
1 ml salt
125 ml milk
Sauce
30 ml honey
creamy.
2. Sift flour, baking powder and salt together. Add to creamed mixture, alternately
with milk. Mix well until smooth.
3. Spoon half of the batter into a greased, medium ovenproof dish. Layer apple
slices on top. Cover with remaining batter. Bake in a preheated oven at 180 °C
for about 40 minutes.
4. Sauce: Melt butter and honey together in a small, heavy-based saucepan.
Remove pudding from oven and pour sauce over. Serve warm with custard,
cream or ice-cream
Fruity ice-cream
Makes about 1 litre
500 ml milk
1 ml salt
2 extra-large egg yolks
410 g can mango slices
60 ml fresh orange juice
250 ml cream
15 ml Van der Hum liqueur (optional)
1. Heat milk in a medium, heavy-based saucepan. Mix flour and salt. Add some
of the heated milk to flour and then add to the saucepan.
2. Beat egg yolks and sugar together. Add some of the heated milk and then add
to the saucepan. Boil until it starts to thicken, stirring continuously. Remove from
heat and set aside to cool slightly.
3. Purée fruit with a hand blender or in a food processor. Add, with remaining
ingredients, to custard mixture.
4. Pour into a container and place in freezer for about 4 hours, stirring through

with a fork every hour to break up the ice crystals. Freeze further until firm
enough to scoop.
Variation
Use any fruit of choice
Boxing day savoury tart
Serves 6
Base
2 ml salt
180 ml milk
80 ml cooking oil
Topping
30 ml cooking oil
250 g left-over chicken, turkey or roast
meat, coarsely chopped
dried
salt and freshly grounded black pepper to
taste
2 extra-large eggs
300 ml milk
2 ml ground paprika
1. Base: Sift flour and salt together. Whisk milk and oil together and add to dry
ingredients. Cut in with a knife and knead lightly to a soft pastry. Press out evenly
into a greased 23 x 32 cm baking tray.
2. Topping: Heat oil in a medium, heavy-based saucepan. Add onion and sauté
for a few minutes until soft. Add meat and fry lightly. Remove from heat and let
cool slightly.
3. Layer onion and meat mixture over pastry. Top with cheese, herbs and
seasoning.
4. Whisk eggs and milk together. Pour over and sprinkle with paprika. Bake in a
preheated oven at 200 °C for about 20 minutes. Cut into squares.
Variation
Substitute the chicken or roast meat with rindless streaky bacon

Layered dessert
Makes 4 desserts, depending on size
5 extra-large eggs
150 ml milk
15 ml baking powder
60 ml sweet sherry
500 ml store-bought custard
125 ml fresh cream, whipped
grated dark chocolate for garnishing
1. Beat eggs and sugar together until light and creamy. Add the essence.
2. Heat milk and butter together in a small, heavy-based saucepan. Remove from
heat and set aside.
3. Sift flour and baking powder together. Add to the egg mixture, together with
the warm milk mixture. Mix lightly until smooth.
4. Turn out into two greased 20 cm round cake pans. Bake in a preheated oven
at 190 °C for 20 – 25 minutes. Leave in the pans for a few minutes before turning
out onto a wire rack to cool completely.
5. Crumble sponge cake and divide into four glass serving bowls. Sprinkle sherry
over. Top with custard and whipped cream. Garnish with grated chocolate.
Fruity trifle
Serves 6
Madeira cake
2 extra-large eggs
10 ml baking powder
250 ml milk
Topping
60 ml smooth apricot jam
125 ml sweet sherry
410 g can fruit cocktail, drained
125 ml (50 g) pecan nuts or walnuts
500 ml store-bought custard
250 ml fresh cream, whipped
40 g red glacé cherries, halved for

decoration
chocolate vermicelli for decoration
1. Madeira cake: Cream butter and castor sugar together. Add eggs, one at a
time, beating well after each addition until light and creamy. Add essence and
lemon rind.
2. Sift flour and baking powder together. Add to the egg mixture, alternately with
milk and mix lightly until smooth. Turn out into a greased 22 cm loaf pan and
bake in a preheated oven at 180 °C for about 1 hour.
3. Leave in the pan for a few minutes before turning out onto a wire rack to cool
completely. Cut cake into squares or slices.
4. Topping: Spread cake slices with apricot jam and sandwich together. Place in
a large serving dish. Sprinkle with sherry and leave to soak for a while.
5. Arrange fruit and nuts over soaked cake. Pour custard over and spoon
whipped cream on top. Decorate with cherries and vermicelli. Chill for a few
hours in the refrigerator or overnight.
Mince pies
Makes about 16
2 ml salt
125 ml (125 g) smooth cottage cheese
300 g jar fruit mincemeat
1 extra-large egg white
castor sugar for sprinkling
1. Sift flour and salt together. Rub in butter with fingertips until mixture resembles
fine breadcrumbs.
2. Add cottage cheese and mix to a soft pastry. Cover in plastic wrap and
refrigerate for a few hours.
3. Roll out pastry onto a lightly floured surface, to a thickness of 3 mm. Cut out
rounds with a cutter of about 5 cm in diameter. Place into greased patty pan tins.
Place 1 teaspoon of fruit mincemeat onto pastry. Dampen the edges with a little
water.
4. Cut out the same number of slightly smaller rounds. Place on top of filling and
press edges to seal. Prick holes in pastry lids with a fork or make a small incision
with a knife for the steam to escape. Brush with beaten egg white.
brown. Sprinkle with castor sugar while still warm.

Mince turnovers
Makes about 20
about 500 g flaky pastry
300 g jar fruit mincemeat
beaten egg and milk, for glazing
1. Roll out pastry onto a lightly floured surface to a thickness of 3 mm. Cut out
rounds with a cutter of 8 cm in diameter. Dampen edges of the pastry with water.
2. Spoon about 1 teaspoon of fruit mincemeat in the middle. Fold over and seal,
using a fork. Place onto greased baking trays and brush with beaten egg and
milk.
3. Bake in a preheated oven at 200 °C for 10 – 15 minutes. Dust with icing sugar
when serving.
Quick Christmas cake
Makes 1 cake
750 ml (450 g) dried fruit cake mix
375 ml water
125 g butter of margarine
125 ml brandy
125 g red glacé cherries, halved
2 extra-large eggs, beaten
2 ml salt
extra brandy for sprinkling
1. Combine fruit, water, sugar and butter in a medium, heavy-based saucepan
and simmer for about 20 minutes, stirring occasionally. Remove from heat and
leave to cool.
2. Add brandy, cherries, bicarbonate of soda and beaten eggs to fruit mixture.
3. Sift flour and salt together and add to fruit mixture. Mix well.
4. Line a 23 cm round cake pan with two layers of greaseproof paper. Grease
well, turn out mixture into pan and level top of cake mixture.
5. Bake in a preheated oven at 160 °C for about 45 minutes. Reduce oven
temperature to 140 °C and bake further for about 20 minutes. Leave in pan to
cool completely, before turning out. Sprinkle extra brandy over cake.

Asparagus tart
Serves 4
45 ml Snowflake cake flour
250 ml milk
taste
430 g can asparagus salad cuts, drained
cayenne pepper for sprinkling
1. Melt butter in a medium, heavy-based saucepan. Add flour and whisk for about
1 minute. Add milk and cook over medium heat, whisking constantly, until sauce
thickens. Remove from heat and leave to cool slightly.
2. Add beaten eggs, cheese, and seasoning to white sauce and whisk until
smooth. Add asparagus.
3. Spoon mixture into a greased medium ovenproof dish. Sprinkle with cayenne
pepper.
4. Bake in a preheated oven at 180 °C for about 30 minutes until set and golden
brown.
Variation
Substitute the asparagus with tuna, kernel corn
Chicken curry soup
Serves 4
2 cloves garlic, crushed
5 ml mild curry powder
250 g chicken breast fillets (about 2), cut
into small pieces
250 ml chicken stock
400 ml can coconut milk
15 ml chopped fresh coriander
taste
1. Melt butter in a large, heavy-based saucepan. Add onion and garlic and sauté
for a few minutes until soft. Add curry powder and flour and fry for about 1
minute.
2. Add chicken pieces and fry lightly until cooked.

3. Add remaining ingredients and simmer for about 10 minutes until cooked
through. Add more stock, if preferred. Serve immediately.
Chicken fingers & honey mustard sauce
Serves 4
taste
2 extra-large egg whites
60 ml milk
500 ml (100 g) cornflakes, crushed
45 ml chopped fresh parsley or 15 ml dried
500 g (about 4) chicken breast fillets, cut
into about 7 cm long strips
Sauce
60 ml honey
30 ml soy sauce
30 ml Dijon mustard
1. Combine the flour and seasoning in a bowl. Whisk together the egg white and
milk in a separate bowl.
2. Combine the cornflakes and parsley in a third bowl.
3. Coat the chicken strips in the seasoned flour. Dip in the egg white mixture and
then in the cornflake mixture.
4. Place the chicken strips on a greased baking tray. Bake in a preheated oven at
200 °C for about 15 minutes.
5. Sauce: Combine all the ingredients together. Serve chicken strips with the
dipping sauce
Creamy mushroom soup
Serves 4 - 6
500 g (2 punnets) button mushrooms,
coarsely chopped
80 g packet fresh wild rocket, coarsely
chopped
750 ml chicken stock
250 ml milk
125 ml fresh cream, optional
taste
1. Melt the butter in a larg, heavy-based saucepan. Add mushrooms and rocket

and sauté for a few minutes until soft.
2. Add the flour and cook for a few minutes. Add chicken stock and bring to the
boil. Reduce heat, add milk and simmer for about 5 minutes.
3. Pour about half of the soup into a blender and pulse until smooth. Return to
saucepan with remaining soup and heat through. Add cream and seasoning and
serve
Mixed vegetable soup
Serves 4 - 6
30 ml cooking oil
1 clove garlic, crushed
2 celery sticks, coarsely chopped
410 g can tomatoes, coarsely chopped
2 medium carrots, peeled and coarsely
grated
1 medium potato, peeled and coarsely
chopped
about 1½ litres vegetable stock
taste
410 g can baked beans
1. Heat oil in a large, heavy-based saucepan. Add onion, garlic and celery and
sauté for about 2 minutes until soft. Add flour and stir for about 1 minute.
2. Add tomatoes, carrots, potato, stock and seasoning and simmer for about 20
minutes.
3. Add beans and parsley and simmer further for a few minutes. Serve
immediately
Mushroom frittata
Serves 4 - 6
250 g button mushrooms, coarsely
chopped
250 ml milk
dried

taste
1. Melt butter in a medium, heavy-based saucepan. Sauté the onion and
mushrooms for a few minutes until soft. Add flour and whisk for about 1 minute.
Add milk and cook over medium heat, whisking constantly, until sauce thickens.
Remove from heat and leave to cool slightly.
2. Add beaten eggs, cheese, herbs and seasoning and whisk until smooth.
3. Spoon mixture into a greased 23 cm round ovenproof tart dish. Bake in a
preheated oven at 160 °C for 20 – 30 minutes or until set. Cut into squares or
wedges
Mushroom soup with dumplings
Serves 4 - 6
4 leeks, sliced or 1 medium onion,
coarsely chopped
250 g button mushrooms, sliced
about 1 litre vegetable stock
about 60 ml milk
taste
Dumplings
3 ml salt
dried
about 150 ml milk
1. Melt butter in a medium, heavy-based saucepan. Add leeks and garlic and
sauté for about 2 minutes until soft.
2. Add mushrooms and stock and simmer for about 15 minutes. Purée the soup
with a hand blender or in a food processor. Return to the saucepan. Add milk and
seasoning and continue simmering while dumplings are made.
3. Dumplings: Sift the flour and salt together. Rub the butter in with fingertips until
mixture resembles fine breadcrumbs. Add herbs. Add enough milk to mix to a
soft dough.
4. Drop tablespoonsful of dough onto simmering soup. Cover with lid and simmer
for about 12 minutes. Do not remove lid while dumplings are cooking. Serve
immediately.

Pan pizza
Serves 4 - 6
Base
15 ml baking powder
3 ml salt
1 extra-large egg
200 ml milk
60 ml olive oil
Topping
Salami, onions, gherkins, peppadews or
olives of choice
2 extra-large eggs
160 ml milk
taste
1. Base: Sift flour, baking powder and salt together. Whisk egg, milk and oil
together. Add to dry ingredients, cut in with a knife and knead well to a soft
dough. Press into base of a greased, medium baking or oven-roasting pan.
2. Topping: Layer ingredients such as salami, onion slices or any other topping
ingredients of choice onto dough.
3. Whisk eggs, milk and seasoning together. Pour over topping ingredients.
Sprinkle cheese and parsley over. Bake in a preheated oven at 180 °C for about
20 minutes
Pasta bake
Serves 4 - 6
200 g pasta of choice, such as penne
30 ml cooking oil
200 g Frankfurters, sliced
30 g sun-dried tomatoes, coarsely
chopped
dried
taste
Cheese sauce

625 ml milk
1. Boil pasta in salted water until soft, but still firm to the bite. Drain and spoon
into a greased, medium ovenproof dish.
2. Heat oil in a medium, heavy-based saucepan. Add onion and garlic and sauté
for a few minutes until soft. Add sausages and fry for a few minutes until
browned. Remove from heat.
3. Add sun-dried tomatoes, herbs and seasoning and mix well. Spoon mixture
over pasta.
4. Sauce: Melt butter in a medium, heavy-based saucepan. Add flour and whisk
for about 1 minute. Add milk and cook over medium heat, whisking constantly,
until sauce thickens. Remove from heat and add cheese.
5. Pour sauce over the pasta mixture and bake in a preheated oven at 180 °C for
about 30 minutes
Quick savoury tart
Serves 4
15 ml cooking oil
6 (250 g) viennas, chopped
3 extra-large eggs
50 ml milk
30 ml chopped fresh thyme or 10 ml dried
taste
1. Heat oil in a heavy-based frying pan. Add bacon and onion and fry until light
brown. Remove from heat and add viennas.
2. Whisk eggs, milk, flour, thyme and seasoning together. Add to bacon and
onion mixture and mix well.
3. Spoon into a greased 23 cm ovenproof tart dish. Bake in a preheated oven at
180 °C for about 25 minutes or until set and golden. Serve warm or cold.

Tomato & mint soup
Serves 4 - 6
45 ml cooking oil
8 large tomatoes, skinned and coarsely
chopped
1 litre chicken stock
50 g (1 sachet) tomato paste
30 ml sugar
taste
45 ml chopped fresh mint
cream to garnish
1. Heat oil in medium, heavy-based saucepan. Add the onion and garlic and
sauté for a few minutes until soft. Add flour and stir continuously for about 1
minute.
2. Add the tomatoes, stock, paste, sugar and seasoning. Bring to a boil, then
reduce heat and simmer for about 20 minutes.
3. Purée the soup with a hand blender or in a food processor.
4. Stir in the mint. Garnish with cream and serve hot.
Tip
To skin the tomatoes, place in boiling water for about 30 seconds and then
immediately transfer the tomatoes to cold water to stop them from cooking any
further.The skins will peel of easily.
Vegetables in crispy batter
Serves 4 - 6
435 ml (250 g) Snowflake easymix
pancake
1 extra-large egg
10 ml cooking oil
250 ml water
250 g broccoli and cauliflower, most of
stems removed
1 medium onion
cooking oil for deep-frying
1. Place premix into a mixing bowl. Lightly beat egg, oil and water together. Add
to premix and mix with a whisk until smooth and lump-free. Batter should be thin
and runny.
2. Let mixture stand for at least 30 minutes before use. Can also stand overnight
in the refrigerator.
3. Break the broccoli and cauliflower into bite-size florets and set aside. Slice the

onion into thick rings.
4. Heat the oil in a small, heavy-based saucepan. Dip the vegetables into the
batter, then gently transfer to the hot oil and deep-fry for a few minutes until
golden brown and crisp. Remove from oil and drain on paper towel. Serve
immediately.
Variation
Substitute the broccoli, cauliflower and onion with 3 medium onions or other
vegetables such as butternut.
Baby marrow & onion pie
Serves 4 - 6
Pastry
3 ml salt
Filling
4 large baby marrows, sliced
2 extra-large eggs
60 ml milk
250 ml sour cream
taste
1. Pastry: Sift flour and salt together. Rub in butter with fingertips until mixture
resembles fine breadcrumbs. Add sweetcorn and mix well to a soft, sticky pastry.
Spread, using a spoon or spatula, into the base and sides of a greased, medium
ovenproof dish.
2. Filling: Heat butter in a medium, heavy-based saucepan. Add onion and sauté
for a few minutes until soft. Add baby marrows and fry for a few minutes.
Remove from heat and let cool slightly.
3. Spoon mixture onto pastry base. Sprinkle cheese over.
4. Whisk eggs, milk, sour cream and seasoning together. Pour over filling and
bake in a preheated oven at 180 °C for about 45 minutes, or until set and golden
brown.

Beef stew with dumplings
Serves 4 - 6
45 ml cooking oil
about 850 g beef cubes
½ red chilli, seeded and finely chopped
(optional)
about 625 ml beef stock
80 ml dry red wine
2 medium tomatoes, coarsely chopped
dried
taste
250 g (1 punnet) button mushrooms
3 medium baby marrows, sliced
15 ml Snowflake cake flour, for thickening
(optional)
Herb dumplings
3 ml salt
dried
about 125 ml milk
1. Heat oil in a medium, heavy-based saucepan on the stove top or in a medium
cast-iron pot over moderate coals. Fry the beef until golden brown.
2. Add onion, garlic and chilli and sauté for a few minutes until soft. Add stock,
wine, tomatoes, herbs and seasoning and simmer for about 40 minutes. Add
mushrooms and baby marrows and simmer for another 10 minutes. Make a
paste with the flour and a little water, add to stew and simmer until it thickens.
3. Dumplings: Sift flour and salt together. Rub in butter with fingertips until
mixture resembles fine breadcrumbs. Add herbs. Add enough milk to mix to a
soft dough.
4. Drop heaped tablespoonsful of dough onto simmering vegetables. Cover with
lid and simmer for about 15 minutes. Do not remove lid while dumplings are
cooking

Creamy fish fillets with cheesy topping
Serves 4 - 6
500 g frozen hake fillets, thawed slightly
125 ml milk
60 ml water
375 ml milk
125 ml cream
taste
300 g fresh spinach
45 ml dried breadcrumbs
1. Poach fish in milk and water in a medium, heavy-based saucepan for about 10
minutes or until fish is cooked and tender. Drain and flake.
for 1 minute. Add milk and cream and cook over medium heat, whisking
constantly, until sauce thickens.Remove from heat and add seasoning and half of
cheese.
3. Place spinach in a bowl with a little water and cook in microwave until wilted.
Drain, chop coarsely and place spinach onto base of a greased, medium
ovenproof dish.
4. Combine cheese sauce and flaked fish and mix well. Spoon onto spinach.
Sprinkle remaining cheese and breadcrumbs over. Bake in a preheated oven at
180 °C for about 20 minutes or until golden brown.
Creamy fish pie
Serves 4 - 6
Topping recipe by Doret Johnstone-
Robertson
Filling
300 ml milk
15 ml cooking oil
125 g button mushrooms, sliced (optional)
dried
taste

Topping
10 ml cream of tartar
2 extra-large eggs
125 ml milk
125 ml cooking oil
1. Filling: Poach fish in a little water in a medium, heavy-based saucepan for
about 10 minutes or until fish is cooked and tender. Drain and flake. Place flaked
fish into base of a greased, medium ovenproof dish or individual ramekins.
for 1 minute. Add milk and cook over medium heat, whisking constantly, until
sauce thickens.Remove from heat, add cheese and mix well. Set aside.
3. Heat oil in a medium, heavy-based frying pan. Add onion and mushrooms and
sauté for a few minutes until soft. Add herbs and seasoning. Remove from heat
and leave to cool slightly.
4. Add onion mixture to cheese sauce and mix well. Spoon over fish in ovenproof
dish.
Crustless asparagus pie
Serves 4 - 6
15 ml cooking oil
1 medium onion, chopped
430 g can asparagus salad cuts, drained
and liquid reserved
500 ml milk
5 ml Dijon mustard
taste
1 ml ground cayenne pepper
2 extra-large eggs, lightly beaten
1. Heat oil in a medium, heavy-based frying pan. Fry bacon, add onion and sauté
for a few minutes until soft. Remove from heat and set aside.
2. Melt butter in a medium, heavy-based saucepan. Add flour and stir over low
heat for 1 minute. Add milk and 125 ml of reserved liquid and cook over medium
heat, whisking constantly, until sauce thickens.Remove from heat.
3. Add onion mixture, asparagus, cheese, parsley, mustard, seasoning and
cayenne pepper to white sauce. Mix lightly and add beaten eggs.

4. Spoon mixture into a greased, large ovenproof dish. Bake in a preheated oven
at 180 °C for about 40 – 45 minutes or until golden brown.
Crustless spinach quiche
Serves 4 - 6
15 ml cooking oil
300 g fresh spinach
100 ml milk
taste
1. Heat oil in a medium, heavy-based frying pan. Add onion and sauté for a few
minutes until soft. Remove from heat and set aside.
2. Place spinach in a bowl with a little water and cook in microwave until wilted.
Drain and chop coarsely.
3. Combine onion, spinach, cheese and flour. Whisk eggs, milk and seasoning
together and add to spinach mixture. Mix well and spoon into a greased 23 cm
round ovenproof tart dish.
4. Bake in a preheated oven at 180 °C for about 30 minutes. Leave to cool
slightly, before serving.
Fish bobotie
Serves 4
1 large onion, sliced
2 slices Blue Ribbon white bread
250 ml milk
1 Granny Smith apple, cores, peeled and
coarsely grated
2 ml salt
Topping
375 ml milk

a few bay leaves or lemon leaves
1. Poach fish in a little water in a medium, heavy-based saucepan for about 10
2. Melt butter in a medium, heavy-based frying pan. Add onion and sauté for a
few minutes until soft. Add curry powder and fry for 1 minute. Remove from heat
and set aside. Soak bread in milk.
3. Combine fish, onion, soaked bread and milk and remaining ingredients and
mix well. Spoon into a greased, large ovenproof dish.
4. Topping: Melt butter in a small, heavy-based saucepan. Add flour and stir over
low heat for 1 minute. Add milk and cook over medium heat, whisking constantly,
until sauce thickens.Remove from heat.
5. Pour over fish mixture. Gently push bay leaves into mixture. Bake in a
preheated oven at 180 °C for 45 – 60 minutes, until golden brown
Fish in beer batter with tartare sauce
Makes 4 - 6
Tartare sauce
250 ml mayonnaise
2 hard-boiled eggs, finely chopped
10 ml finely chopped gherkins
2 spring onions, finely chopped
15 ml chopped fresh tarragon or 5 ml dried
Fish in batter
5 ml salt
15 ml cooking oil
250 ml beer
dried
extra flour for coating
1. Combine all ingredients together and mix well. Cover and refrigerate until
ready to serve.
2. Sift flour and salt together. Add oil and beer and whisk until batter is smooth,
thick and lump-free.
3. Add herbs and leave batter to stand for about 10 minutes.
4. Coat fish with extra flour, dip into batter, and gently drop fish into hot oil and
deep-fry until golden brown. Remove from oil and drain on paper towel. Serve
immediately with tartare sauce.

Haddock pie
Serves 4 - 6
Base
2 medium potatoes, peeled and cut into
quarters
5 ml baking powder
2 ml salt
1 extra-large egg, beaten
Filling
500 g frozen haddock fillets, thawed
slightly
500 ml milk
taste
1. Base: Boil potatoes in salted water until tender and drain. Sift flour, baking
powder and salt together. Add to potatoes, with butter and beaten egg and mash
until thick and creamy. Place in refrigerator for about 30 minutes.
2. Filling: Poach fish in a little water in a medium, heavy-based saucepan for
about 10 minutes or until fish is cooked and tender. Drain and flake and set
aside.
3. Melt butter in a medium, heavy-based saucepan. Add onion and sauté for a
few minutes until soft. Add flour and stir over low heat for 1 minute. Add milk and
cook over medium heat, whisking constantly, until sauce thickens.Remove from
heat.
4. Add cheese, herbs, seasoning and beaten eggs. Mix well. Fold in flaked fish.
5. Press potato mixture into a greased, large ovenproof dish. Spoon fish mixture
onto potato base. Bake in a preheated oven at 180 °C for about 30 minutes until
golden brown.

Sweetcorn bake
Serves 4 - 6
5 ml baking powder
1 extra-large egg
125 ml milk
125 ml fresh cream
taste
1. Sift flour and baking powder together.
2. Whisk egg, milk, cream and seasoning together. Add to dry ingredients and
mix well until smooth. Fold in sweetcorn.
3. Spoon into a greased, medium ovenproof dish. Bake in a preheated oven at
160 °C for about 45 minutes or until set and golden.
Tuna & mushroom pie
Serves 4 - 6
Base
Filling
15 ml cooking oil
170 g can tuna, drained and flaked
285 g can creamed mushrooms
250 ml milk
15 ml chopped fresh chives or 5 ml dried
taste
fresh chives to garnish
1. Base: Sift flour. Rub in butter with fingertips. Add cheese and mix to a soft,
sticky pastry. Press into base and sides of a greased 23 cm round ovenproof pie
dish. Refrigerate for about 20 minutes until firm.
2. Filling: Heat oil in a medium, heavy-based frying pan. Add onion and sauté for
a few minutes until soft. Remove from heat and set aside to cool slightly.
3. Spoon onion, tuna and creamed mushrooms into pastry base. Whisk eggs,
milk, chives and seasoning together. Pour over filling.
4. Bake in a preheated oven at 180 °C for about 35 minutes, or until set and
golden brown. Garnish with chives.

Cheese & carrot bites
Makes about 20 small bites
15 ml crushed dried chillies
taste
30 ml olive oil
1 large onion, finely chopped
45 ml chopped fresh thyme or 15 ml dried
about 30 ml milk
1. Sift flour. Add crushed chillies and seasoning.
2. Heat oil in a medium, heavy-based frying pan. Add onion and sauté for a few
minutes until soft. Remove from heat and set aside to cool slightly.
3. Add carrots, cheese and thyme and mix well.
4. Add vegetable mixture to dry ingredients and mix through. Add the beaten
eggs and milk and mix until well combined.
5. Heat oil in a small, heavy-based saucepan. Gently drop heaped teaspoonsful
of mixture into hot oil. Turn constantly and deep-fry until done and golden brown.
Remove from oil and drain on paper towel. Serve warm.
Cheese & rice snacks
Makes about 14
200 ml milk
taste
500 ml cooked rice
125 ml (60 g) dried breadcrumbs
cooking oil for shallow-frying
1. Melt butter in a medium, heavy-based saucepan. Add flour and stir over low
heat for 1 minute. Add milk and cook over medium heat, whisking constantly,
until sauce thickens.Remove from heat and add cheese and seasoning. Leave to
cool slightly and add rice. Mix well.
2. Take heaped tablespoonsful of mixture and shape into round balls. Flatten
slightly, coat in flour, dip into egg and then roll into breadcrumbs.
3. Heat oil in a medium, heavy-based frying pan. Fry the rice balls on both sides

until golden brown. Remove from oil and drain on paper towel. Serve warm.
Cheesy balls
Makes about 12
2 ml salt
1 extra-large egg
about 125 ml milk
taste
125 g Cheddar cheese or mozzarella, cut
into small cubes
1. Sift flour and salt together. Whisk egg, milk and seasoning together. Add to dry
ingredients and mix well. Add cheese cubes.
2. Heat oil in a small, heavy-based saucepan. Gently drop heaped tablespoonsful
Remove from oil and drain on paper towel. Serve immediately.
Cheesy rice balls
Makes about 25
500 ml cooked rice
45 ml chopped fresh chives or 15 ml dried
15 ml chopped fresh origanum or 5 ml
dried
2 ml ground cayenne pepper
2 ml mustard powder
15 ml sesame seeds
taste
1. Combine the rice, egg, herbs, cayenne pepper, mustard powder, sesame
seeds and seasoning. Add cheese and flour and mix well.
2. Heat oil in a small, heavy-based saucepan and gently drop heaped teaspoon-
sized balls into the hot oil. Turn constantly and deep-fry until golden brown.
3. Remove from oil and drain on paper towel. Serve warm or cold.
Tip
Cook 200 ml (about 150 g) of rice to make 500 ml cooked rice

Cheesy rolls
Dough
2 ml salt
1 extra-large egg
60 ml milk
Filling
60 ml fruit chutney
2 ml ground paprika
taste
5 ml chopped fresh mixed herbs
1. Dough: Sift flour and salt together. Rub in butter with fingertips until mixture
resembles fine breadcrumbs.
2. Whisk egg and milk together. Add to dry ingredients, cut in with a knife and
knead lightly to a soft dough. Wrap in plastic wrap and let rest in the refrigerator
for about 15 minutes.
3. Filling: Mix all ingredients together.
4. Roll out dough onto a lightly floured surface, into a rectangle shape, to a
thickness of about 3 mm. Spoon filling onto dough and roll up like a swiss roll
(from the short side).
5. Cut into 1 cm thick slices and place onto a greased baking tray. Bake in a
preheated oven at 180 °C for about 10 – 12 minutes. Turn out onto a wire rack to
cool
Chicken drumsticks (Thai-style)
Serves 4 - 6
6 chicken drumsticks
125 ml coconut milk
taste
1. Make three incisions with a knife into each drumstick. Combine curry powder
and coconut milk. Pour over drumsticks, cover and marinate for about 2 hours.
2. Add seasoning to flour. Remove drumsticks from marinade and discard
marinade. Coat in flour.

3. Heat oil in a small, heavy-based saucepan. Gently drop drumsticks into hot oil.
Turn constantly and deep-fry until done and golden brown. Remove from oil and
drain on paper towel. Serve immediately
Chicken kebabs in seeded batter
Makes 10 - 12 skewers
4 (about 500 g) chicken breast fillets
wooden skewers
Batter
5 ml ground paprika
taste
30 ml poppy(sesame) seeds
about 250 ml water
1. Slice chicken into thin strips. Thread chicken onto skewers, about 3 strips onto
each skewer, concertina-style. Set aside.
2. Batter: Sift flour, paprika and seasoning together. Add poppy seeds. Add water
to the dry ingredients and beat until batter is smooth, thick and lump-free. Leave
batter to stand for about 30 minutes, before using.
3. Heat oil in a medium, heavy-based saucepan. Dip skewers into batter and
deep-fry in hot oil for a few minutes until cooked and golden brown. Turn
frequently. Remove from oil and drain on paper towel. Serve immediately.
Crumbed chicken strips
Serves 4
dried
taste
500 g (about 4) chicken breast fillets, cut
into 7 cm long strips
1. Combine the flour, herbs and seasoning and mix well.
2. Coat chicken strips in the flour mixture, dip into beaten eggs and then coat in
breadcrumbs. Place in the refrigerator for about 30 minutes to prevent crumbs
from falling off when frying.
3. Heat oil in a small heavy-based saucepan. Gently drop coated chicken strips
in the hot oil. Turn constantly and deep-fry until done and golden. Remove from
oil and drain on paper towel. Serve warm with any sauce of choice.

Crumbed spicy mushrooms
Serves 4 - 6
250 g (1 punnet) button mushrooms
2 m ground paprika
taste
1. Wipe the mushrooms lightly with paper towel, if required.
2. Mix breadcrumbs, parsley, paprika and seasoning together and set aside.
3. Coat mushrooms in flour, dip into beaten egg, and then coat in the
breadcrumb mixture. Place in the refrigerator for about 30 minutes to prevent
crumbs from falling off when frying.
4. Heat oil in a small, heavy-based saucepan. Gently drop mushrooms into hot
oil. Deep-fry until crispy and golden brown. Remove from oil and drain on paper
towel. Serve immediately
Deep-fried fish balls
Makes about 22
4 medium potatoes, peeled and cut into
quarters
1 extra-large egg yolk, beaten
400 g frozen hake or haddock fillets,
thawed slightly
taste
about 60 ml (35 g) Snowflake cake flour
for coating
1. Boil potatoes in salted water for about 15 minutes until tender and drain. Mash
potatoes and add beaten egg yolk. Mix well and set aside.
2. Poach fish in a little water in a medium, heavy-based saucepan for about 10
3. Add fish, garlic, flour, parsley and seasoning to mashed potatoes. Mix well and
shape into balls. Coat in flour.
4. Heat oil in a small, heavy-based saucepan. Gently drop fish balls into hot oil.
Turn constantly and deep-fry until done and golden brown. Remove from oil and

drain on paper towel. Serve immediately with sweet chilli sauce
Savoury fritters
Makes about 15
3 ml salt
and fried
2 extra-large eggs
250 ml milk
cooking oil for shallow-frying
1. Sift flour and salt together. Add bacon, cheese and parsley.
2. Whisk eggs and milk together. Add to bacon mixture and mix well.
3. Heat oil in a medium, heavy-based frying pan. Gently drop tablespoonsful of
mixture into the hot oil. Fry on both sides until golden brown. Remove from oil
and drain on paper towel. Serve warm.
Variation
Substitute bacon with a 170 g can tuna, drained and flaked.
Savoury vetkoekies
Makes about 20
15 ml cooking oil
5 ml baking powder
5 ml salt
3 ml ground paprika
2 extra-large eggs
125 ml milk
45 ml cooking oil
125 ml water
1. Heat oil in a small, heavy-based frying pan. Fry bacon until crisp. Remove
from heat and leave to cool slightly.
2. Sift flour, baking powder, salt and paprika together.
3. Add bacon, cheese and parsley to dry ingredients and mix well.
4. Whisk eggs, milk, oil and water together. Add to bacon mixture and mix well
until thick.
5. Heat oil in a small, heavy-based saucepan. Gently drop heaped tablespoonsful

Remove from oil and drain on paper towel. Serve warm
Savoury yoghurt scones
Makes about 8
500 g Snowflake easymix savoury muffin
1 extra-large egg
125 ml cooking oil
30 ml water
175 g tub plain, unflavoured yoghurt
1. Place the premix into a mixing bowl. Lightly beat egg, oil and water together.
Add to premix and cut in with a knife.
2. Turn out dough onto a lightly floured surface and knead gently until combined
and a smooth, soft dough is formed. Do not over-knead.
3. Press to a thickness of about 2 cm. Cut out rounds with a cookie cutter, about
7 cm in diameter. Place onto a greased baking tray with a little space for
spreading. Brush with beaten egg and milk.
4. Bake in a preheated oven at 200 °C for 12 - 15 minutes, or until golden brown.
Turn out onto a wire rack to cool.
Variation
Substitute the yoghurt with sour cream or buttermilk.
Tuna tarts
Makes about 18
170 g can tuna, drained and flaked
2 hard-boiled eggs, finely chopped
1 medium onion, finely chopped
2 extra-large eggs
250 ml milk
taste
ground paprika for sprinkling
1. Combine tuna, hard-boiled eggs, cheese and onion and mix well.
2. Spoon into greased muffin pans.
3. Whisk eggs, milk, flour, parsley and seasoning together. Pour over mixture in
muffin holes. Sprinkle paprika over.
4. Bake in a preheated oven at 180 °C for about 15 minutes until set and golden.

Serve warm.
Buttermilk tart
Makes 1 tart
2 ml salt
500 ml buttermilk
125 ml milk
after each addition until light and creamy. Add essence.
2. Sift flour and salt together. Add dry ingredients to egg mixture, alternately with
buttermilk and milk. Mix well until smooth.
3. Beat egg whites to soft peak stage and lightly fold into creamed mixture.
preheated oven at 160 °C for about 40 minutes or until golden brown and set.
Leave to cool slightly and serve with a sweet fruit sauce of choice
Apple coconut tart
Serves 4 - 6
2 extra-large eggs
100 ml milk
2 large Granny Smith apples, cored and
quartered
Sauce
180 ml milk
1. Beat sugar and eggs together until light and creamy. Combine melted butter
and milk.
2. Sift flour and add coconut. Add dry ingredients to egg mixture, alternately with
milk mixture. Mix well until smooth.
3. Spoon mixture into a greased 23 cm round ovenproof tart dish.
4. Slice the apple quarters and layer on top of mixture. Bake in a preheated oven
at 180 °C for 35 – 40 minutes.
5. Sauce: Heat milk and sugar together. Stir continuously until sugar has

dissolved. Remove from heat and add essence. Pour sauce over warm tart.
Serve warm or cold with custard
Greek coconut tart
Makes 1 tart
2 extra-large eggs
1 ml salt
125 ml milk
Syrup
125 ml water
2. Sift flour and salt together and add coconut. Add dry ingredients to egg
mixture, alternately with milk.
preheated oven at 180 °C for about 30 minutes.
4. Syrup: Combine sugar and water in a small, heavy-based saucepan. Stir until
sugar has dissolved. Bring to the boil and then let simmer for a few minutes.
Remove from heat and add essence. Pour syrup over tart when taken from oven.
Serve warm or cold.
Jam tart
Makes 1 tart
5 ml baking powder
2 ml salt
200 ml smooth apricot jam, slightly heated
creamy. Add essence.
2. Sift flour, baking powder and salt together. Add dry ingredients to creamed
mixture and mix well to a soft pastry.
3. Press about two-thirds of pastry into a greased 23 cm round ovenproof tart

dish. Spread jam over base. Coarsely grate the remaining pastry over the jam.
4. Bake in a preheated oven at 180 °C for about 20 minutes until golden and
crisp. Leave to cool, before cutting and serving
Mini lemon tarts
Makes about 70
Pastry
15 ml cooking oil
2 extra-large eggs
10 ml baking powder
2 ml salt
Lemon filling
3 extra-large eggs, lightly beaten
1. Pastry: Beat butter and oil together. Add eggs, one at a time, beating well after
2. Sift flour, baking powder and salt together. Add dry ingredients to egg mixture.
Mix well to a soft pastry. Wrap in plastic wrap and let rest in refrigerator for about
30 minutes.
3. Roll out pastry onto a lightly floured surface, to a thickness of 3 mm. Cut out
rounds with a cookie cutter of about 6 cm in diameter. Press lightly into greased
mini tart pans.
racks to cool.
5. Lemon filling: Place eggs, sugar, melted butter and lemon juice in a medium,
glass bowl over a saucepan of simmering water. Whisk continuously until thick
and creamy. Remove from heat, add lemon rind and leave to cool. Fill pastry
shells and dust with icing sugar.

Easy milk tart
Makes 2 tarts
Base
1 ml salt
80 ml (65 g) sugar
Filling
750 ml milk
1 ml salt
100 ml (80 g) sugar
ground cinnamon for sprinkling
1. Base: Sift flour and salt together. Rub in butter with fingertips until mixture
resembles fine breadcrumbs. Add sugar.
2. Add beaten egg, cut in with a knife and knead lightly to a soft pastry. Press out
into bases of two greased 23 cm ovenproof tart dishes.
3. Filling: Heat milk and butter in a medium, heavy-based saucepan. Sift flour
and salt together, add egg yolks and sugar and beat well.
4. Add some of the heated milk to egg mixture, mix well and pour back into
saucepan. Boil for a few minutes until thick, stirring continuously and remove
from heat. Let cool slightly.
5. Beat egg whites until soft peak stage and fold lightly into custard mixture. Pour
filling into bases.
6. Bake in a preheated oven at 180 °C for 20 minutes, sprinkle ground cinnamon
over the top and bake further for about 10 minutes.
Jan Ellis pudding
Serves 4 - 6
2 extra-large eggs
125 ml milk
Sauce
200 ml water
200 ml fresh cream

each addition until light and creamy. Add jam and mix well.
2. Dissolve bicarbonate of soda in milk and set aside. Sift flour and add to egg
mixture, alternately with milk mixture. Mix well until smooth.
3. Spoon mixture into a greased, medium ovenproof dish. Bake in a preheated
oven at 180 °C for 25 – 30 minutes.
4. Sauce: Heat all the ingredients, except essence, together in a small, heavy-
based saucepan and bring to the boil. Simmer for a few minutes. Remove from
heat, add essence and pour sauce over warm pudding. Serve with custard
Old-fashioned buttermilk pudding
Serves 4 - 6
3 extra-large eggs
2 ml salt
200 ml milk
250 ml buttermilk
2. Sift flour and salt together. Add to egg mixture, alternately with milk and
buttermilk. Mix well until smooth.
3. Spoon mixture into a greased, medium ovenproof dish.
4. Bake in a preheated oven at 160 °C for about 45 minutes or until set and light
brown. Serve with a sweet fruit sauce or cream
Traditional milk tart
Makes 2 tarts
Crust
1 ml salt
30 ml ice-cold water
Filling
1 litre milk

60 ml sugar
2 ml salt
cinnamon-sugar for sprinkling
1. Crust: Sift flour and salt together. Rub in butter with fingertips, until it
resembles fine breadcrumbs. Combine water and lemon juice, add to dry
ingredients and cut in with a knife. Knead lightly to a firm pastry.
2. Roll out pastry onto a lightly floured surface, to a thickness of about 3 mm.
Line two greased 23 cm ovenproof tart dishes. Bake blind in a preheated oven at
180 °C for 10 minutes. Remove beans and greaseproof paper.
3. Filling: Heat milk in a medium, heavy-based saucepan and add the butter.
Beat egg yolks and sugar together. Sift flour and salt together. Add dry
ingredients to egg mixture and mix well.
4. Add some of the heated milk to the egg mixture, stir and pour back into the
saucepan. Boil the mixture for a few minutes until it thickens, stirring
continuously. Remove from heat, leave to cool slightly and add the essence.
5. Beat the egg whites until soft peak stage and fold lightly into the custard
mixture. Pour the filling into the crusts and sprinkle with cinnamon-sugar. Bake in
a preheated oven at 180 °C for about 20 – 25 minutes
Vetkoek
7 x 250 ml (1 kg) Snowflake cake flour
10 ml salt
30 ml sugar
10 g (1 sachet) instant dry yeast
30 ml cooking oil
about 650 - 750 ml lukewarm water
1. Sift flour and salt together. Add sugar and yeast.
2. Add oil and enough lukewarm water, cut in with a knife and mix together to a
soft, sticky dough. Add more water, if necessary.
3. Turn out dough onto a lightly floured surface and knead for about 5 minutes
until smooth and elastic. Place dough in a greased, large bowl, cover and let
stand in a warm place for about 10 minutes to rise.
4. Turn out dough again onto a lightly floured surface and knead until smooth.
Divide into 25 equal pieces and roll into smooth balls.
5. Place onto greased baking trays. Cover and leave to stand in a warm place for
about 10 minutes or until balls of dough are well risen.
6. Heat oil in a medium, heavy-based saucepan. Gently drop dough balls, in
batches, into hot oil. Turn occasionally and deep-fry until done and golden brown.

Remove from oil and drain on paper towel. Serve warm with butter, cheese and
jam
Almond meltaways
Makes about 50
200 ml (¾ cup) icing sugar
10 ml (2 tsp) almond essence
750 ml (3 cups) Blue Ribbon cake flour
about 25 red or green glacé cherries,
halved
1. Cream the butter and icing sugar together until light and creamy. Add essence.
2. Sift the flour and fold into the butter mixture until well combined.
3. Spoon mixture into a piping bag, fitted with a large star nozzle and pipe into
round shapes onto greased baking trays. Place halved cherries on top.
4. Bake in a preheated oven at 160 °C for about 10 – 12 minutes. Turn out onto
wire racks to cool. Store in an airtight container.
Variation
Melt 50 g of dark chocolate and dip one half of the biscuits in the chocolate.
Leave to set.
Sun-dried tomato bread
Makes 1 loaf
700 ml (2¾ cups) Blue Ribbon cake flour
2 ml (¼ tsp) salt
15 ml (1 Tbsp) light brown sugar
10 g (1 sachet) instant dry yeast
30 g (about 5) sun-dried tomatoes in oil,
drained and coarsely chopped
30 ml (2 Tbsp) chopped fresh mixed herbs
or 10 ml (2 tsp) dried
75 g feta cheese, crumbled
about 500 ml (2 cups) lukewarm water
45 ml (3 Tbsp) cooking oil
1. Sift flour and salt together. Add sugar, yeast, tomatoes, herbs and cheese.
2. Add water and oil and mix thoroughly.
3. Turn out mixture into a greased 22 cm loaf pan. Cover and allow to rise in a
warm place for 10 – 15 minutes, or until risen to top of pan.
4. Bake in a preheated oven at 200 °C for about 40 minutes, or until golden
brown. Turn out onto a wire rack to cool. Serve with butter, if preferred.

Sweetcorn and pepper bread
Makes 1 bread
125 ml (½ cup) cooking oil
80 ml (⅓ cup) sugar
3 extra-large eggs
625 ml (2½ cups) Blue Ribbon self-raising
flour
5 ml (1 tsp) baking powder
3 ml (½ tsp) salt
1 green pepper, seeded and chopped
1. Beat oil and sugar together. Add eggs, one at a time, beating well after each
addition until light and creamy.
2. Sift flour, baking powder and salt together. Add to the egg mixture and mix
well. Fold in the sweetcorn and green pepper.
3. Turn out into a greased 22 cm loaf pan. Bake in a preheated oven at 180 °C
for 50 – 60 minutes. Leave in pan for a few minutes before turning out onto a
wire rack to cool completely
Semolina orange cake
Makes 1 large cake
160 ml (⅔ cup) sugar
10 ml (2 tsp) grated orange rind
375 ml (1½ cups) Blue Ribbon cake flour
15 ml (1 Tbsp) baking powder
2 ml (¼ tsp) salt
125 ml (½ cup) Blue Ribbon semolina
200 ml (¾ cup) fresh orange juice
Syrup
60 ml (¼ cup) sugar
60 ml (¼ cup) water
1. Cream butter and 100 ml sugar together. Add egg yolks, one at a time, beating
well after each addition until light and creamy. Add rind.
2. Beat egg whites until foamy. Add remaining sugar gradually and beat further
until stiff peak stage.
3. Sift flour, baking powder and salt together. Add semolina. Stir dry ingredients,
together with orange juice, into the creamed mixture. Fold in beaten egg whites.
4. Turn into a greased 23 cm loose-bottom cake pan. Bake in a preheated oven
at 180 °C for 30 minutes. Allow to cool slightly.
5. Syrup: Dissolve sugar in water, in a small, heavy-based saucepan. Bring to the
boil and pour over lukewarm cake. Cool completely before cutting.

Coconut mashmallows
Makes about 70
4 x 250 ml (4 cups) sugar
375 ml (1½ cups) water
80 ml (⅓ cup) gelatine
45 ml (3 Tbsp) Blue Ribbon cake flour
5 ml (1 tsp) vanilla essence
250 ml (1 cup) water
625 ml (2½ cups) dessicated coconut,
toasted for coating
1. Heat the sugar and water in a medium, heavy-based saucepan. Stir until the
sugar has dissolved and bring to the boil. Boil for 5 minutes to form a sugar
syrup.
2. Mix the gelatine with the flour, vanilla and water.
3. Place the sugar syrup in the bowl of a Kenwood Chef and add the gelatine
mixture.
4. Beating with the balloon whisk, beat until thick and fluffy (about 30 minutes).
5. Pour into a lightly greased oven pan or large baking tray and place in the
refrigerator to set (about 1 hour).
6. Carefully cut into squares and toss in the toasted coconut. Keep in an airtight
container in the refrigerator.
Tip
When cutting the marshmallows, dip the knife in boiling water, wipe it dry and
then cut. This gives the marshmallows smooth edges.
Gulab Jamboo (Indian
doughnuts)
Makes about 30
750 ml (3 cups) Blue Ribbon
cake flour
3 ml (½ tsp) ground nutmeg
3 ml (½ tsp) ground cinnamon
250 ml (1 cup) Blue Ribbon
semolina
125 g butter or margarine,
melted, or ghee
397 g can condensed milk
3 ml (½ tsp) rose essence
about 100 ml water
a few drops of red food
colourant

about 500 ml (2 cups)
desiccated coconut
Syrup
750 ml (3 cups) sugar
400 ml water
1. Sift flour, baking powder and spices together. Add semolina. Mix well. Add
melted butter, condensed milk, essence and water, and cut in with a knife. Knead
lightly to a soft dough. Cover and leave to stand for about 20 minutes.
2. Syrup: Combine sugar and water in a small, heavy-based saucepan. Stir until
sugar has dissolved. Bring to the boil. Keep syrup warm over low heat.
3. Shape dough into long finger-size rolls, about 8 cm long.
4. Heat oil in a small, heavy-based saucepan. Deep-fry rolls in hot oil, turning
constantly until done and golden brown. Remove from oil, drain on paper towel
and dip immediately in warm syrup.
5. Add a few drops of food colourant to the coconut and mix well. Toss the rolls
lightly in coconut
Variation
Substitute rose essence with vanilla, almond or lemon essence.
Bread and cheese bake
Serves 4 - 6
6 slices Blue Ribbon white bread
about 45 ml (3 Tbsp) butter or margarine,
softened
250 ml (1 cup) grated Cheddar cheese
2 extra-large eggs
375 ml (1½ cups) milk
2 ml (¼ tsp) Dijon mustard
15 ml (1 Tbsp) sweet chilli sauce
2 ml (¼ tsp) Worcestershire sauce
10 ml (2 tsp) chopped fresh thyme or 3 ml
(½ tsp) dried
taste
1. Remove the crusts from the bread. Butter the slices on one side. Cut each
slice into four wedges. In a greased medium ovenproof dish, alternate layers of
bread and cheese. Reserve some cheese for the top.
2. Whisk the remaining ingredients together. Pour over the bread and cheese in
the dish. Drizzle with extra chilli sauce, if preferred and top with reserved cheese.
3. Bake in a preheated oven at 160 °C for about 30 minutes. Serve warm as a
side dish.

Chicken rolls
Serves 4 - 6
1 kg chicken breast fillets (about 8)
toothpicks
60 ml (¼ cup) olive oil
Stuffing
about 2 slices Blue ribbon brown bread
2 celery sticks, chopped
30 ml (2 Tbsp) chopped fresh parsley or
10 ml (2 tsp) dried
taste
1. Using a meat mallet, flatten chicken between sections of plastic wrap until
about 5 mm in thickness (so they resemble schnitzels).
2. Stuffing: Place the bread slices in a food processor to make breadcrumbs.
Heat oil in a medium, heavy-based saucepan. Add onion, garlic and celery and
sauté until soft. Remove from heat and let cool slightly. Combine breadcrumbs,
onion mixture, parsley and seasoning and mix well.
3. Spoon stuffing onto each flattened chicken breast. Fold about 2 cm of sides
toward inside and roll up from one side into a roll (just like a beef olive). Secure
with toothpicks.
4. Place chicken rolls on a grill rack over an oven roasting pan. Place under a
preheated oven grill for about 15 minutes. Turn frequently and baste with oil.
5. Remove toothpicks and cut chicken rolls into slices. Serve immediately.
Curry mince baskets
Makes 12 bread baskets
12 slices Blue Ribbon super toaster or
high fibre bread, crusts removed
100 ml beef stock
Filling
250 g lean beef mince
1 small onion, finely chopped
2 ml (¼ tsp) ground ginger
8 ml (1½ tsp) medium curry powder
1 ml (pinch) turmeric

2 extra-large eggs
125 ml (½ cup) milk
15 ml (1 Tbsp) fruit chutney
15 ml (1 Tbsp) chopped fresh mixed
herbs or 5 ml (1 tsp) dried
taste
125 ml (½ cup) grated Cheddar cheese,
optional
1. Grease the hollows of a muffin pan well. Use a cookie cutter, 6 cm in
diameter, to cut rounds from the bread slices for the base of the pan. Cut
remaining bread into strips to place on sides of muffin hollows. Spoon stock over
the bread, to soften slightly.
2. Filling: Heat oil in medium, heavy-based saucepan and fry mince until colour
changes. Add the onion and garlic and sauté for a few minutes until soft. Add
spices and fry for one minute. Remove from heat to cool slightly. Spoon into
baskets.
3. Whisk the eggs, milk, chutney, herbs and seasoning together. Pour over the
filling in bread baskets. Top with cheese.
4. Bake in a preheated oven at 180 °C for about 15 minutes.
Mealie bread
Makes 1 loaf
375 ml (1½ cups) Snowflake cake flour
2 ml (¼ tsp) salt
250 ml (1 cup) Iwisa maize meal
125 ml (½ cup) sugar
3 extra-large eggs
160 ml (⅔ cup) cooking oil
1. Sift the flour, baking powder and salt together. Add maize meal and sugar.
2. Whisk the eggs and oil together. Add to the dry ingredients with the sweetcorn
and mix well.
3. Turn out into a greased 22 cm loaf pan. Bake in a preheated oven at 180 °C
for 50 – 60 minutes. Leave in pan for a few minutes before turning out onto a wire
rack to cool completely. Serve with butter.
Variation
Add 5 ml (1 tsp) vanilla or caramel essence.

Maize sweetcorn tart
Serves 4 - 6
2 extra-large eggs
250 ml (1 cup) Iwisa maize meal
410 g can whole kernel corn, drained
30 ml ( 2 Tbsp) sugar
2 ml (¼ tsp) salt
Spicy sauce
250 ml (1 cup) fruit chutney
125 ml (½ cup) tomato sauce
10 ml (2 tsp) Worcestershire sauce
1. Whisk the eggs in a large mixing bowl. Add all the other ingredients and mix
together. Pour into a greased large ovenproof dish.
2. Bake in a preheated oven at 180 °C for about 35 minutes or until set and
golden brown.
3. Sauce: Mix all the ingredients together in a small, heavy-based saucepan and
boil for about 5 minutes. Serve with the tart.
Chilli mince puffs
Makes about 25
250 ml (1 cup) water
3 ml (½ tsp) salt
125 ml (½ cup) Iwisa maize meal
125 g lean beef mince
1 medium onion, finely chopped
5 ml (1 tsp) dried crushed chilli
5 ml (1 tsp) ground cumin
125 g baby marrows (about 3), coarsely
grated
taste
60 ml (¼ cup) Snowflake cake flour, for
coating
125 ml (½ cup) dried breadcrumbs
1. Bring the water to a boil in a medium, heavy-based saucepan. Add salt and

maize meal and stir thoroughly. Simmer for about 12 minutes until cooked. Stir
occasionally.
2. Heat oil in a large, heavy-based saucepan. Add mince and fry until it changes
colour. Add onion and sauté for a few minutes until soft. Add spices and fry for 1
minute. Remove from heat and let cool slightly.
3. Add baby marrows and seasoning. Add cooked maize meal, mix well and
shape into teaspoon-size balls.
4. Roll the balls into cake flour, then dip into beaten eggs and then roll into
breadcrumbs.
5. Heat the oil in a small, heavy-based saucepan. Gently drop the balls into the
hot oil. Turn constantly and deep-fry until done and golden. Drain on paper towel.
Serve warm.
Variation
Add 15 ml (1 Tbsp) chopped fresh mixed herbs or 5 ml (1 tsp) dried.
Corn dogs
Makes about 8
250 ml (1 cup) Snowflake cake flour
1 ml (pinch) salt
160 ml (⅔ cup) Iwisa maize meal
30 ml (2 Tbsp) sugar
1 extra-large egg
200 ml (¾ cup) milk
8 vienna sausages
1. Sift the flour, baking and salt together. Add the maize meal and sugar.
2. Whisk egg, milk and oil together. Add to the dry ingredients, mixing well until
batter is smooth, thick and lump-free. Leave to stand for about 20 minutes.
3. Dip the viennas into the batter and gently drop into the hot oil and deep-fry
until golden brown. Remove from oil and drain on paper towel. Serve
immediately.

RESEPI PUDING
Rainbow Marble Pudding [blackmore]
Bahan2nya
2 bungkus serbuk agar2 (sebungkus = 13g)
1350ml air paip
450gm gula pasir
130gm mentega
8 biji telur bersaiz sederhana
1 tin susu cair Carnation
2 sudu makan tepong custard
2 sudu makan serbuk koko
1 sudu teh vanilla
pewarna merah dan kuning secukupnya..
Caranya
Masak agar2, air dan gula hingga mendidih dan ketepikan dulu.
Pukul telur sebentar menggunakan whisker....kemudian masukkan susu dan
tepong custard dan kacau hingga adunan ini rata, kemudian ditapis.
Setelah ditapis, satukan adunan telur dan agar2 dan kacau lagi hingga rata, serta
masak semula sehingga adunan mendidih....kemudian, masukkan mentega dan
vanilla dan kacau hingga rata.
Bahagikan adunan ke dalam 3 buah mangkuk...bubuhkan koko ( yang sudah
dicampurkan sedikit air) ke dalam salah satu adunan di dalam mangkuk dan
kacau hingga rata....adunan yang dalam 2 mangkuk lagi masing2 diwarnakan
dengan kuning dan merah...
Gunakan loyang berbentuk 4 persegi berukuran 9x9x3 atau loyang bentuk
jantung seperti yang dalam gambar kat atas tu...

Merengkan loyang sedikit dengan menyangga salah satu hujungnya dengan
buku atau lain2 benda yang keras...tuangkan satu senduk makan adunan warna
merah ke dalam loyang disusuli pula ngan sadu senduk makan adunan warna
kuning dan satu senduk adunan warna coklat..ulang cara begini sehingga
adunan selesai digunakan.
Letakkan loyang kembali kepada kedudukan asalnya dan masukkan adunan ke
dalam peti sejuk dan biarkan adunan keras sebelum dipotong dan dihidangkan...
....Rainbow Marble Pudding nie ialah hidangan lemak manis yang memang elok
dijadikan hadiah pada hari pertunangan ataupun hari ulang tahun rakan sekerja...
CARA-CARA MEMBUAT PUDDING INI

Puding Batik
Bahan-Bahan :
Bahan Larutan putih:
750 ml susu cair
9 gram agar-agar
150 gram gula pasir
2 kuning telur
250 ml krim kental
Bahan Larutan coklat:
500 ml susu cair
120 gram gula pasir
5 g agar-agar putih
150 g cokelat masak pekat, cairkan
2 kuning telur dipukul
Bahan Sos Krim:
500 ml air jus oreng manis
200 gram gula pasir
3 sudu makan tepung jagung, larutkan dengan
3 sudu makan air
Cara Mengolah : Membuat Larutan Putih:
1. Masak susu cair, agar-agar, gula pasir, hingga mendidih.
2. Pukul kuning telur, tambahkan 1 sudu susu cair, aduk rata.
3. Tambahkan krim kental. Aduk rata.
4. Tuangkan adonan ke dalam bekas. Panaskan hingga mendidih. Angkat.
5. Biarkan hingga setengah keras.
Membuat Larutan Cokelat:
1. Masak susu cair, gula pasir, agar-agar, cokelat, hingga mendidih.
2. Pukul kuning telur. Tambahkan 1 sudu besar susu. Aduk rata.
3. Tuang kembali ke dalam adonan agar-agar. Aduk rata hingga mendidih.
Sisihkan.
4. Biarkan hingga setengah keras.
Membuat Sos krim:
1. Didih jus oren bersama gula pasir, larutan tepung jagung. Aduk rata.

2. Ambil 1 sudu makan susu ke dalam kuning telur aduk rata.
3. Masukkan kembali ke adonan susu. Aduk rata hingga mendidih. Angkat. Aduk-
aduk.
Penyelesaian:
1. Siapkan cetakan segitiga (volume 1500 ml).
2. Basahi dengan air.
3. Tuang adonan putih dan cokelat berselang seli, hingga menyerupai batik.
4. Bekukan.
5. Sajikan puding bersama soso krim.
Puding Marble
Bahan:
1 peket agar-agar [rendamkan sebelum merebusnya]
6 mug air
2 cawan gula
1 tin susu cair
1 cawan tepung kastad
1 s/b serbuk koko [bancuh ngan 1 s/b air suam]
Cara
1. Rebuskan agar dengan air sehingga hancur.
2. Masukkan gula. Bila mendideh tapiskan.
3. Bancuhkan susu cair dan tepung kastad dan tapiskan.
4. Masukkan bancuhan kastad dan kacau sehingga agak pekat.
5. Asingkan sebahagian dan masukkan bancuhan serbuk koko dan masakkan
sehingga agak pekat.
6. Sendukkan adunan coklat kedalam acuan.
7. Lapiskan [sendukkan] adunan putih [kastad saja] keatas adunan coklat tadi.
Biarkan keras sekejap.
8. Buatkan [lapiskan] sehingga semua adunan habis].
NOTA:
Bila nak lapiskan adunan puding ni..
panaskan adunan sambil mengacau supaya puding ini cair sikit..
sebab bila puding terbiar dalam periuk dia akan membeku dan kental...

nanti adunan/lapisan puding tidak cantik
Puding Domino
Bahan:
Coklat:
1000 cc susu
2 bungkus agar-agar putih
600 g gula
4 butir kuning telur
50 g coklat serbuk
Putih:
4 putih telur
300 cc susu
100 g gula
Cara Membuat:
Buat Adonan Coklat:
1. Masak susu dengan agar-agar, gula, dan coklat hingga mendidih. Angkat
2. Kocak kuning telur sebentar hingga bercampur. Tuangkan beberapa sudu
adonan agar-agar, aduk sebentar, kemudian campurkan ke dalam baki adonan.
Aduk dengan kelajuan tinggi
3. Ambil cetakan domino(seperti didalam gambar) yang telah dibasahi air. Tuang
sedikit adonan (kira-kira setinggi 2 cm). Pasang cetakan tengahnya. Biarkan
hingga dingin
4. Masak kembali baki adonan dengan menambahkan 25 cc air. Tuang di bagian
luar sisi cetakan dan bagian tengahnya. Biarkan dingin. Perhatikan, adonan
harus selalu panas ketika dituang
Buat Adonan Putih:
5. Masak agar-agar dengan susu dan gula sampai mendidih
6. Kocak putih telur hingga kaku. Perlahan-lahan tuang agar-agar ke dalamnya
sambil terus dikocak
7. Masukkan di atas adonan coklat (sisi luar dan tengah). Biarkan dingin. Setelah

dingin, siram kembali dengan adonan coklat yang telah dimasak kembali seperti
nombor 4
8. Sementara itu buat lagi adonan putih
9. Jika adonan telah sejuk, keluarkan cetakan tengahnya. Pada tempat yang
lowong ini isilah dengan adonan yang berlainan warna dengan bagian sisinya.
Terakhir, siram seluruhnya dengan adonan coklat
Puding Kentang
Paduan kentang, biskut dan puding buih ini terasa lain dan cukup
mengenyangkan. Semakin unik dengan hiasan kulit lemon berkaremal di
atasnya.
Bahan
250 gr kentang , kupas
50 gr tepung gandum, ayak
50 gr mentega tawar
50 ml susu pekat Manis
¼ sdt garam
1 sdt vanila serbuk
2 butir kuning telur
1 butir putih telur
125 gr gula pasir
100 gr biskut cokelat pekat,tanpa krim,
Bahan Lapisan Buih:
1 bks (7 gr)agar-agar serbuk warnakan merah
100 gr gula pasir
1/8 sdt garam
100 ml susu pekat manis
350 ml air
1 titik pewarna merah
2 butir putih telur
Hiasan Kulit lemon Karamel:

2 sdm gula icing
1 sdm air
½ buah lemon, parut kulitnya
Cara membuat :
Alasi loyang bulat bervolume 1 ½ liter dengan kertas roti, lalu oles seluruh sisi
loyang dengan marjerin.
Lapisan Kentang:
Kukus kentang hingga matang, angkat lalu haluskan.
Tambahkan tepung , mentega, susu pekat, garam, dan vanila. Aduk rata,
sisihkan.
Kocok kuning telur, putih telur, dan gula pasir hingga kental dan mengembang.
Tuangkan ke dalam adonan kentang, aduk rata lalu masukkan ke dalam loyang,
ratakan. Kukus kepanasan mendidih selama 25 minit hingga masak. Angkat.
Atur biskut cokelat di atas lapisan kentang dengan cara menyerong setengah
bagian biskuit ke dalam lapisan kentang, beri jarak di antaranya. Sisihkan.
Lapisan Buih:
Dalamperiuk, campur agar-agar , gula pasir, garam, susu pekat manis, air dan
pewarna merah. Aduk rata, masak di atas api sedang hingga mendidih.
Kocok putih telur hingga kaku, lalu rendahkan kecepatan mixer dan tuangkan
larutan agar-agar panas sedikit-sedikit ke dalam putih telur kocok sambil terus
kocok hingga rata dan larutan agar-agar agak dingin.
Tuangkan lapisan busa di atas lapisan kentang berbiskut, ratakan. Dinginkan.
Potong-potong jika hendak disajikan. Letakkan hiasan kulit lemon karamel. 
Kulit Jeruk Karamel:
Panaskan gula icing di atas api kecil hingga leleh, tuangi air, didihkan hingga
gula larut. Masukkan kulit lemon, aduk hingga karamel menempel pada kulit
limau. Angkat.
TIP
Cara melekatkan biskut ke dalam kentang boleh menegak lurus, boleh juga
menyerong,bergantung yang diinginkan.
Kocok putih telur di bekas kering bebas minyak hingga kaku benar dan tidak
mengandungi air supaya lapisan buih tidak pecah.
Kupas kulit limau nipis sekali, tidak ada bagian yang putih karena bahagian putih
ini menyebabkan pahit.

Puding Aiskrim Asmara
Bhn2
1 bungkus agar-agar
1 tin susu cair
5 tin air (guna tin susu tadi)
1/4 tin pati santan
3/4 tin gula pasir
4 biji telor (asingkan putih dan kuning)
1 camca teh esen vanilla
Pewarna merah, kuning
Strawberi dan sebuk koko untuk hiasan - sut tak letak pasai tak der...
Cara membuatnya;
1. Masak agar-agar bersama gula hingga mendidih. Pecahkan telor dan asingkan
putih dan kuning.
Pukul putih telor hingga kembang.
2. Masukkan putih telor ke dalam agar2 tadi dan kacau. Apabila sebati bahagikan
bancuhan agar2 yang
telah dicampurkan tadi kepada ke dalam dua bekas yang berasingan.
- 1 bhg + esen vanilla serta pewarna merah, manakala
- 1 bhg + kuning telor, susu cair dan santan.
3. Masak kedua-dua bancuhan tersebut diatas api perlahan sambil dikacau.
4. Setelah kira-kira 10 minit.tuangkan bancuhan warna merah tadi berselang seli
dengan warna kuning.
(boleh pilih gelas koktel berkaki atau acuan besar).
5. Hiasan dengan strawberi dan taburkan serbuk coklat pada bahagian atas
puding tersebut..

Agar-Agar Lapis Kelapa Muda
Bahan-Bahan :
Bahan Lapisan Putih:
500 ml santan, dan 1 1/2 air kelapa
100 gram gula pasir
1 bungkus agar-agar serbuk
1 biji isi kelapa muda, dikorek kasar
1 butir telur, kocak sebentar
1/2 sendok teh (coconut essence)
Bahan Lapisan Cokelat:
200 gram gula merah
1 bungkus agar-agar
750 ml air
Bahan Saus Santan:
200 ml santan, dari 1/2 biji kelapa
1 lembar daun pandan
1/2 sendok teh garam
Membuat Lapisan cokelat:
1. Masak gula merah, agar-agar, dan air sampai mendidih, kemudian tapis.
2. Basahi gelas/mangkuk dengan air.
3. Tuang 1 sudu besar bahan lapisan cokelat ke dalam bekas
4. Bakinya biarkan di atas api kecil agar tetap cair.
5.Masak bahan-bahan putih, Masukkan agar-agar Putih ke dalam gelas/mangkuk
lapisan coklet.
6. Biarkan agak dingin.
7. Tuang lagi baki agar-agar cokelat di atasnya, agar-agar putih tadi dinginkan
sekejap.
8. Lakukan seterusnya sampai kedua bahan agar-agar habis.
9. Usahakan agar yang berwarna cokelat berada paling atas.
10. Dinginkan sampai mengeras.

Membuat Sos Santan:
1. Masak santan, pandan, dan garam sampai mendidih sambil diaduk-aduk terus
supaya santan tidak pecah.
2. Angkat, dinginkan, sajikan bersama agar-agar.
Puding Kacang Berkaramel
Bahan:
1 bungkus sponge finger (instant)
Puding Karamel:
175 gr gula pasir
600 ml air
1 1/2 bungkus agar serbuk
3 putih telur
2 sdt kopi
50 gr gula pasir
Puding Mentega Kacang:
1 liter susu
3 bungkus agar serbuk
125 gr marjerin, cairkan
4 kuning telur
200 gr gula pasir
200 gr kacang panggang
5 putih telur
Cara Membuat:
Susun sponge finger di tepi loyang spiring form berdiameter 22 cm
Hanguskan gula pasir. Tambahkan air dan masak sampai gula larut betul.
Masak larutan ini bersama agar-agar, gula pasir dan kopi sambil diaduk hingga
mendidih.
Ambil 250 ml. Bakinya dituang ke dalam kocokan putih telur sedikit demi sedikit
sambil dikocok rata
Tuang ke dalam loyang. Biarkan hingga setengah membeku
Masak kembali baki adonan puding yang 250 ml sambil diaduk hingga mendidih.

Tuang di atas lapisan 1. Biarkan membeku.
Puding Mentega Kacang
Rebus susu dan agar sampai mendidih. Tambahkan margarin.
Aduk sampai margarin mencair. Angkat
Kocok kuning telur bersama gula hingga kental. Masukkan kacang salai. Aduk
rata
Tuangkan campuran susu sedikit demi sedikit sambil diaduk
Kocok putih telur hingga kaku. Tuang campuran agar. Aduk perlahan
Tuang adonan ke atas lapisan karamel. Biarkan membeku
Puding Kek Gulung
Bahan-bahan
30 gram agar-agar (maklang guna agar2 serbuk jer)
1 tin susu cair
2 cawan gula
5 cawan air
2 biji telur (dipukul) (maklang guna 1 biji )
3 camca besar tepung kastard (bancuh dengan sedikit air)
2 sudu mentega
1 tin buah koktail
1 biji kek gulung
secubit garam
1 camca teh asen vanilla
Cara Menyediakan
Rendam agar-agar selama setengah jam. Potong kek gulung. Susun ke dalam
loyang sehingga menutupi bahagian bawah dan tepi loyang. Curahkan sirap
buah koktail ke atas kek tadi sehingga serap. Kemudian masak agar-agar
bersama air dan secubit garam. Masak sehingga agar-agar betul-betul hancur.
Masukkan gula. Kacau hingga mendidih. Selepas itu masukkan susu cair, telur
dan tepung kastard serta mentega. Kacau hingga sebati. masukkan asen Vanilla.
Bila agak mendidih masukkan buah koktail. Biarkan mendidih dan angkat.
Curahkan agar-agar tadi ke dalam loyang yang disusun kek. Biarkan ia sejuk dan
membeku.

Puding Kentang Coklat
Bahan2
850 ml santan
200 gr kentang kukus, haluskan
200 gr gula pasir
1½ bungkus agar-agar serbuk
25 gr coklat serbuk
¼ sdt garam
2 kuning telur, kocok rata
Bahan Soskrim:
300 ml santan pekat
50 gr gula pasir
3 sdt tepung jagung
¼ sdt garam
1 lembar daun pandan, dicarik2, simpul
Cara2 menyediakannya:
1. Campurkan kentang yang sudah dihaluskan dengan 150 ml santan, aduk rata.
2. Rebus santan, gula, agar-agar, coklat serbuk dan garam sehingga timbul
gelegak halus.
3. Masukkan campuran kentang, masak sambil diaduk hingga mendidih. Kecilkan
api.
4. Ambil kira2 2 sudu makan adonan, tuang ke dalam kocokan kuning telur,
aduk rata. Tuang kembali ke dalam adonan. Aduk dan masak hingga meletup-
letup kembali. Matikan api.
5. Tuang adonan ke dalam cetakan kecil (sesuai selera), bekukan.
6. Untuk Krim : rebus semua bahan Krim sambil diaduk-aduk hingga meletup-
letup. Angkat lalu dinginkan.
7. Sajikan puding dengan krim santan ini

Puding Kentang Biskuit –
Bahan2:
2 bungkus biskut oreo, buang lapisan gulanya
Bahan Puding Kentang:
300 gram kentang, kukus, kupas, dan haluskan.
900 ml susu cair
2 bungkus agar-agar bening
200 gram gula pasir
1/4 sdt garam
3 butir kuning telur,di pukul rata
Bahan Lapisan Karamel:
150 gram gula pasir (I)
500 ml air panas
1 bungkus agar-agar bening
150 gram gula pasir (II)
Cara2 menyediakannya:
1. Susun biskut oreo di dasar loyang bulat berukuran 22 cm
2. Puding Kentang: Masak kentang halus, susu, agar, gula, dan garam sambil
aduk hingga meletup-letup. Ambil beberapa sudu makan adonan, tuang ke
kuning telur kemudian aduk rata. Masukan kembali campuran telur kedalam
adonan kentang lalu aduk sampai mendidih lagi. Tuang adonan ke atas biskuit
oreo. Dinginkan
3. Karamel: Panaskan periuk non stik lalu tuang gula pasir (I). Diamkan sampai
gula hangus dan larut. Tambahkan air hangat sedikit demi sedikit sambil diaduk.
Angkat dan dinginkan
4. Tambahkan agar dan gula pasir (II) ke dalam karamel. lalu masak sampai
mendidih sambil diaduk.
5. Tuang adonan ke atas lapisan 1 yang sudah setengah beku. Lalu bekukan
keduanya.

Puding Chipolata
Bahan:
4 putih telur ayam, kocak kaku
4 kuning telur ayam
200 g gula pasir
2 bks agar-agar serbuk warna putih @7 g
1 L susu cair
3 titik pewarna hijau, 3 titik pewarna merah
50 g kismis
50 g cherry merah dan hijau potong kecil
50 g biskuit hancurkan
Sos Vanila:
500 ml susu cair
100 g gula pasir
1/4 sdt vanila serbuk
1/2 sdt garam
2 kuning telur ayam, kocok
2 sdm tepung jagung larutkan dengan 2 sdm air
Cara Membuat:
1. Basahkan loyang bervolume 1.5 L dengan air suam
2. Kocok kuning telur bersama 1/2 bahagian gula pasir hingga kental dan
mengembang.
Sisihkan
3. Aduk baki gula, agar-agar , dan susu. Didihkan di atas api sedang sambil
aduk-
aduk hingga agar-agar dan gula larut
4. Ambil sedikit adonan agar-agar panas, campur dengan adonan kuning telur.
Adukrata
5. Tuangkan ke dalam adonan agar-agar mendidih. Aduk hingga mendidih.
Angkat
6. Tuang adonan sedikit-sedikit ke dalam putih telur kocok sambil aduk hingga
rata
7. Bagi adonan menjadi 3 bagian. Letakkan 1/3 bahagian dengan pewarna hijau,

1/3 merah,1/3 putih
8. Atur 1/3 bagian kismis dan cherry di dasar loyang. Tuangkan 1/3 bagian
adonan hijau.
Biarkan agak mengeras
9. Taburkan 1/2 bahagian biskut dan 1/3 bahagian kismis dan cherry di atasnya.
Tuang
keatas adonan puding merah. Biarkan agak mengeras
10. Taburi dengan sisa biskut, kismis, dan cherry. Tuang dengan adonan puding
putih.
Biarkan hingga seluruhnya keras dan dingin
Sos Vanila:
1. Masak susu, gula, vanila dan garam hingga gula larut
2. Larutkan kuning telur kocok dengan sedikit susu panas. Tuangkan ke dalam
susu
panas. Kentalkan dengan larutan tepung jagung, didihkan sekali lagi. Angkat,
biarkan dingin.
Sajikan puding dengan sos vanila
Puding Tapai Kelapa Muda
BAHAN:
900 cc santan pekat
200 gr gula pasir
2 lembar daun pandan
300gr tapai pulut hijau
pewarna hijau secukupnya
2 kelapa muda, dikeluarkan isi
2 kuning telur, kocak
CARA MEMBUAT:
Didihkan santan, agar-agar, gula pasir, dan daun pandan. Masukkan tapai pulut
hijau aduk sampai mendidih kembali, tambahkan pewarna hijau secukupnya,
aduk rata.

2. Siapkan kuning telur dalam mangkuk, tambahkan dengan adonan agar-agar,
aduk rata. Masukkan kembali dalam adonan agar-agar, lalu aduk kembali,
tambahkan kelapa muda, angkat, masukkan daun pandan.
3. Siapkan cetakan puding plastik, tuangkan agar-agar dalam cetakan, lalu
dinginkan.
4. Sajikan selagi dingin.
Untuk: 8 orang
Tips: basahkan cetakan puding dengan air sebelum dipakai, agar puding mudah
dikeluarkan dari cetakannya.
Puding Tapai Swiss Roll
Bahan-bahan
25gram agar-agar strips
1 tin susu cair
2 cawan gula
5 cawan air
2 biji telur (dipukul)
3 camca besar tepung kastard (bancuh dengan sedikit air)
2 sudu mentega
1 cawan tapai pulut
secubit garam
1 camca teh esen vanilla
pewarna hijau
pewarna pink
Cara Menyediakan
Masak agar-agar bersama air dan secubit garam.
Masak sehingga agar-agar betul-betul hancur.
Masukkan gula. Kacau hingga mendidih.
Selepas itu masukkan susu cair, telur dan tepung kastard serta mentega. Kacau
hingga sebati.
Masukkan esen vanilla, kacau sebati.
Bahagikan adunan kepada 2 bahagian. Satu bah. diberi warna hijau dan satu lagi
diberi warna pink.

Adunan hijau dibahagi dua.
Masukkan tapai pulut ke dalam adunan warna pink.
Curahkan 1 bahagian warna hijau ke dalam loyang, tunggu hingga dah beku,
cakarkan menggunakan garfu di atas agar2 hijau tadi, then curahkan adunan
pink tadi.
Bila adunan pink sudah agak2 beku, cakarkan dipermukaan nya menggunakan
garfu, then curahkan baki adunan hijau tadi.
Tunggu hingga dah beku boleh dimasukkan ke dalam fridge dan bolehlah
dimakan.
Tips: sekiranya adunan tadi telah membeku semasa proses melapis panaskan
semula adunan agar2 tadi hingga cair, then baru lapiskan di atas adunan yg telah
beku.
Puding Tapai pulut Kelapa Muda
Lapisan Hijau:
1 bungkus agar-agar tanpa warna
1,5 gelas santan pekat (1 butir kelapa)
200 gr gula pasir
pewarna hijau secukupnya
5 putih telur
2 buah kelapa muda, dikorek isinya
Lapisan Putih:
1 bungkus agar-agar tanpa warna
3 gelas santan pekat (1 butir kelapa)
150 gr gula pasir
2 kuning telur
100 gr tapai pulut hijau
cetakan puding bertingkat atau ikut suka
Cara Membuat:
Masak agar-agar bersama santan, gula, dan pewarna hijau hingga mendidih.
Setelah itu masukkan kelapa muda. Biarkan sebentar setelah itu angkat
Kocak putih telur hingga kaku lalu masukkan adonan agar-agar. Kocok terus
hingga tercampur rata
Masukkan dalam cetakan . Letakkan cetakan tengahnya
Beri pemberat agar cetakan tengah tidak bergerak-gerak
Biarkan adonan membeku. Setelah beku, angkat cetakan tengah

Masak seluruh bahan lapisan putih kecuali kuning telur dan tape ketan. Bila
sudah mendidih, angkat
Kocok sebentar kuning telur lalu masukkan dalam santan. Aduk dengan
kecepatan tinggi agar adonan santan tidak terpisah dengan kuning telur
Isi bagian puding yang berlubang. Letakkan 2 atau 3 sendok makan tape ketan.
Sebarkan merata. Siram dengan adonan putih setinggi 2 cm. Biarkan sebentar
kemudian tebarkan kembali tape ketan. Siram kembali dengan adonan putih.
Lakukan terus hingga adonan habis. Siraman terakhir harus menutupi adonan
hijau. Biarkan membeku.
Puding Tapai
BAHAN A:
Tapai pulut - 5 bungkus
Telur - 5 biji
Gula - skit (jangan byk sbb tapai dah manis)
Esen vanila
Cara :
Kesemua bahan dicampur semua dan kacau sebati.Gula jangan banyak sbb
tapai dah manis so ikut citarasa memasing.
Buat gula hangus/caramel dalam loyang.Agak2 dah keras skit baru tuangkan
bahan A dan kukus
Puding Jagung

Bahan-bahan:
1 cawan jagung manis
3/4 cawan gula
3 cawan air
1 1/2 cawan susu cair
Cara membuatnya:
Campurkan tepung kastad, gula, jagung, susu dan air.
Lepas itu dikacau sehingga pekat dan berkilat di atas api yang sederhana hingga
sebati.
Angkat dan sejukkan di dalam loyang atau acuan dan boleh lah dihias dengan
buah ceri dll.
Puding Nenas
Bahan puding:
1 peket agar-agar
6 mug air
1 tin buah nenas gelang [asingkan air dan buahnya]
1 tin susu cair
1 1/2 cawan gula
buah ceri merah/hijau
Cara:
1. Masak agar-agar sehingga hancur.
2. Masukkan air buah dalam tin & gula. BIla mendideh tapiskan.
3. Bancuhkan tepung jagung dengan susu cair dan tapiskan. Masukkan dalam
adunan agar. Kacau sehingga agak pekat tapi tak perlu mendideh.

4. Susun buah nenas ke dalam acuan. Buatkan dua acuan. 1 untuk atas topi dan
satu bekas leper sebapai bawah topi.
5. Apabila agar-agar sudah masak, tuangkan kedalam acuan yang mengandungi
nenas dan buah ceri yg disusunkan tadi.
6. Biarkan sejuk dan simpan ke dalam peti sejuk.
7. Bila agar2 telah keras letakkan adunan yg leper dalam pinggan lebar dan baru
letakkan adunan mangkuk yg kecil diatasnya
Puding Koktel
AGAR2 - 1 PEKAT
AIR - 3 CAWAN
SUSU CAIR - 1 TIN
BUAH DLM TIN - 1/2 TIN OR 1 TIN (ikut suka)
AIR BUAH DLM TIN- (Jangan dibuang pulak leh guna utk ganti air)
GULA - (ikut suka)
Puding Jagung Resberi
Bahan Puding
1 cawan susu cair
1 cawan jagung cream
1 cawan gula
1 cawan tepung jagung
4 cawan air

Bahan Agar2
1 kotak agar2 Lady's Choice perisa Rasberi/Srawberry
buah2 koktel dalam tin
Cara
1. Masukkan semua bahan puding dan kacau dalam kuali diaats api sehingga
nampak masak.
2. Masukkan dalam cawan berkaki atau acuan puding kaca.
3. Masakkan adunan agar2 mengikut arahan di kotak dan tuangkan atas puding.
4. Masukkan buah2 koktel dalam tin dan sejukkan.
5. Hidangkan sejuk.
Puding Roti Kukus
Bahan:
A:
1 liter susu segar/fresh milk high kalsium/low fat
8-10 keping roti (gardenia/high 5) ..
B:
gula halus - sesedap rasa
3 biji telur ayam
1 sudu teh esen vanilla
parutan kulit limau
kismis ikut suka
C:
10 camca gula (untuk dimasak sebagai gula hangus)
CARA:
1. Kacau dan gaul rata bahan B dan koyakkan roti dan rendamkannyer.
2. Masak gula hangus dan masukan ke dalam loyang.
3. Masukkan bahan2 tadi dalam loyang yg ada gula hangus dan masukkan
kismis dan kukus kire2 1/2 jam.
4. dah masak.. terbalikkan puding roti serta buley dihias ikut suka.
Puding Roti Kukus
Bahan-Bahan
1 paket roti (5 ketul)
1 kg susu
Gula secukup rasa
1 camca besar mentega
Secubit garam

1 camca kecil esen vanila
1 biji telur
Cara:
Roti dicarik-carikkan kemudian rendam bersama susu, gula, mentega, garam dan
esen vanila. Setelah roti agak lembut, masukkan ke dalam loyang dan kukus
selama 3/4 jam. Setelah masak, angkat dan hidangkan.
Puding Roti Caramel
Bahan A:
1/2 cawan gula ..dicairkan dalam loyang yg nak dikukuskan nanti
Bahan B
1 buku roti
1 tin susu cair
1 tin air buah dari fruit cocktal/peach [asingkn air dan buahnya]
2 biji telur
1/2 cawan gula
2 sudu besar tepung kastad
Hiasan
1 tin buah koktel/peach
Cara:
1. Panaskan kukusan.
2. Gaul rata semua bahan B kecuali fruits cocktal.
3. Masukkan bancuhan kedalam loyang yg ada gula yg telah dicairkan.
4. Tutupkan loyang dengan plastik glaze nipis.
5. Kukuskan selama 30 minit.
6. Sejukkan dahulu baru di terbalikkan dalam pinggan besar.
7. Susunkan dengan perlahan-lahan isi buah fruit cocktail 8. Sejukkan...

Puding Coklat Caramel
Bahan A
½ cawan gula [buatkan caramel]
Bahan B
1 tin susu cair
1 cawan air
4 biji telur
1 s/k esen vanilla
4 s/b gula perang
1 s/b serbuk koko
3 s/b tepung jagung
Hiasan…Buah laici dalam tin
Cara
1. Gaulkan semua bahan B dan tapiskan dalam loyang yg berisi caramel.
2. Kukuskan selama 30 minit dengan api sederhana.
3. Sejukkan dan terbalikkan dalam pinggan besar.
4. Hiaskan dengan buah laici atau sebarang buah koktel.
Puding Lapis Manja
Bahan2
1200 ml air
200 g gula
2sb agar2 serbuk
1 tin nenas - kisar hingga halus
1/2 tin susu cair
Pewarna kuning

-Masakkan agar2 + gula hingga mendidih
-Bahagi kepada 2 bahagian adunan agar2 tadi
-Bhg.1 = masukkan nenas kisar + pewarna kuning=kacau
-Bhg.2 = masukkan susu=kacau
-Isi dalam bekas kaca atau gelas supaya nampak layer tu...isi berselang
seli.Make sure agar2 sudah separuh beku (nak cepat masuk jer dlm freezer)
-Boleh dihias ikut kreativiti....potong dadu nenas tu n taburkan aje atas puding tu
ataupun gelang nenas tu disusun dan letak ceri merah ditengah lubang nenas tu.
AMARAN:
*puding ni tak leh dipotong, juz makan ngan sudu.
Puding Roti Caramel
Bahan
750 ml susu segar/susu kotak
3 biji telur
2 s/b gula kastor
1 s/k esen vanilla
6 keping roti [koyakkan]
1/2 cawan gula [hanguskan]
hiasan.... buah peach dalam tin [boleh gunakan fruit koktel]
Cara
1. Gaulkan susu, telur, gula kastor, esen vailla dan roti dalam mangkuk.
2. Panaskan gula dalam loyang yg nak digunakan diatas api paing kecil sehingga
berwarna kekuningan.
4. Masukkan adunan roti dalam loyang yg ada gula hangus.
5. Kukuskan selama 30 minit diatas apai sederhana.
6. Angkat dan sejukkan loyang.
7. Bila telah sejuk terbalikkan perlahan dalam pinggan pie [saperti dalam

gambar..sebab dia berkuah]
8. Susunkan hirisan buah peach dan sejukkan.
9. Potong dan hidangkan.
Puding Buah Sos Oren/Mangga
Bahan:
Bahan puding:
1 peket agar-agar
5 gelas air
1 tin cocktail buah [asingkan air dan buahnya]
1 tin susu cair
1 cawan gula
1 cawan tepung jagung
Cara:
1. Masak agar-agar sehingga hancur. Tapiskan.
2. Masukkan susu cair, air buah dalam tin & gula.
3. Bancuhkan tepung jagung dengan sikit air dan masukkan dalam adunan agar.
4. Susun cocktail buah ke dalam acuan.
5. Apabila agar-agar sudah masak, tuangkan kedalam acuan yang mengandungi
buah-buahan cocktail tadi.
6. Biarkan sejuk dan simpan ke dalam peti sejuk.
Bahan untuk sos Oren/Mangga
3 biji buah oren sunkis atau mangga masak
3 cawan yogurt asli
1 liter jus oren atau mangga [dalam kotak]
Cara:
1. Buangkan kulit oren atau mangga dan potong kecil.
2. Masukkan semua bahan dlam blender dan mesinkan.
3. Masukkan dalam mangkuk dan sejukan.
4. Bila nak menghidangkan..keluarkan puding dan masukkan dalam mangkuk yg
berisi sos ini.

Puding Epal & Sultana Bakar
Bahan-bahan:
450 g epal masakan } dibuang kulit serta empulur dan dipotong nipis
60 g gula perang
1 sudu besar jus lemon
50 g sultana (raisin)
75 g mentega
60 g gula caster
1 biji telur } dipukul
150 g tepung naik sendiri
3 sudu besar susu
25 g kepingan kacang almond
single cream } bahan sampingan
Cara membuat:
Panaskan oven pada suhu 180 darjah celcius.
Griskan acuan tahan oven yang bersaiz 850 ml
Di dalam mangkuk, campurkan epal dengan gula perang, jus lemon dan sultana,
kacau sebati.
Masukkan campuran epal tadi kedalam acuan bergris tadi.
Di dalam mangkuk adunan lain dipukul mentega dan gula caster hingga
kembang.
Masukkan telur sedikit demi sedikit sambil dipukul.
Masukkan tepung naik sendiri dan susu. Kacau sebati.
Ambil acuan yg mengandungi campuran epal tadi dan di curahkan adunan
tepung di atasnya sama rata.
Akhir sekali tabur dengan kepingan almond.
Bakar didalam oven selama 30-40 minit atau sehingga perang.
Hidangkan bersama curahan krim.

Puding Prune
Bahan-bahannya
1 liter air
10 gm agar2 serbuk
250 g gula
BAHAN A
4 biji telur
1 tin susu cair
20 biji prune - dikisar dan dicincang separuh
esen vanila
Cara-caranya
-Masak agar2 + gula hingga mendidih
-Satukan bhn A dan diblend.
-Masukkan dalam adunan agar2 tadi bersama prune cincang..masak sekejap.
-Tuang dlm bekas
*boleh dimakan bersama susu cair atau begitu saje.
Puding Jelly Air Kelapa
Masak jelly powder bersama air kelapa dan bila mendidih masukkan gula dan
kacau...masukkan susu dan santan..kacau sebentar saja di atas api dan angkat.
2. Tuangkan jelly tadi kedalam buah kelapa
3. sejukkan sebelum dihidangkan kepada diri sendiri dan tetamu
Bahan2
1 paket agar2
2 liter air kelapa
1 liter susu cair kotak (susu segar kot ...)
Santan pekat
Gula sesedap rasa
Cara :

Masak air kelapa bsama agar2 ... then bila agar2 cair, masukkan gula.
Biar hingga mdidih, masukkan santan n kacau sebati.
Tutup api n masukkan susu cair ... kacau lagik biar sebati. Then
masukkan adunan agar2 tadi ke dalam buah kelapa muda
(yg tlh diambil airnya td) @ bekas yg sesuai. Biar hingga beku
dan sejukkan dlm fridge.
Puding Sour Plum
BAHAN BAHAN A
8 Cawan Air
1 1/2 Cawan Gula Pasir
1 Pek Agar agar powder
BAHAN BAHAN B
100gm Buah Prune direbus dan dilicik
1 Sudu Besar Tepung Jagung
1 Biji Kuning Telur
1 Cawn Susu Cair
1/2 Sudu Besar Tepung Kastard
1/2 Sudu Teh Garam
HIASAN
Buah Pic
2 Sudu Besar Susu Manis
CARANYA.
1. Kacau sebati bahan B dalam sebuah bekas dan ketepikan
2. Mask Bahan A hingga mendidih
3. Atur dalam loyang bulat kepingan prune berselang seli dgn buah pic
4. Bila agar-agar tadi mendidih, tuang 1 cawan bahan A ke dalam loyang dan
biarkan keras sedkit.
5. Keluarkan lagi 2 cwan bahan A dan ketepikan
6. Ada baki bahan A tdi dicampur dengan bahan B dan kacau selama 3 minit
7. Tuang bahan ini keatas agar agar yg sudah sedikit beku tadi . Biar lapisan ini
mengeras.
8. Yang ada 2 Cawan tadi (NO.5) dicampur dgn 2 sudu besar susu pekat manis
dan kacau rata
9. Tuangkan bancuhan putih ini ke atas agar agar yg sudah beku tadi (Garis
gariskan permukaan nya tujuan utk lekatkan lapisan agar2 )
10. Sejukan dahulu kemudian bila sudah beku terbalikkan dlm pinggan.
3 grams jelly powder (biasanya boleh didapati kat labuan sajer..kalau guna yg
semenanjung tak baper jadi)
1300ml air kelapa
1000ml dutch lady full cream milk

gula secukup rasa
600ml santan pekat daripada 1/2 biji kelapa
Beberapa biji buah kelapa muda - jangan buang isinya buatkan lubang untuk
dimasukkan jelly tadi.
Puding Ratu Hati
BhnA:
900 ml air
1 1/2 sb agar2 serbuk
150 gm gula
1 cwn kacang merah } rebus dan kisar
Cara:
Masak agar+air+gula hingga mendidih.Masukkan kacang merah dan biar
mendidih seketika.Lepas tu tuangkan ke dalam acuan dan masuk dlm fridge,biar
separuh beku.
BhnB:
800 ml air
100 ml santan pekat
150 gm gula
1 sb tepung jagung dibancuh dengan skit air
1 1/2 sb agar2 serbuk
Pewarna merah
Cara:
Masak agar2+air+gula hingga mendidih.Masukkan santan pekat, tepung jagung
dan pewarna, kacau hingga sebati.Tuangkan atas Bhn A tadi dan boleh
disejukkan semula.

Puding Roti – BAKAR
Bahan:
A:
500 ml susu segar/fresh milk
8 keping roti (gardenia/high 5)
B:
4 sudu besar gula halus
2 sudu besar butter
2 biji telur ayam
1 sudu besar tepung jagung
C:
2 sudu besar kismis hitam
Sos Kastad
1 tin susu cair
2 s/b tepungkastad
2 s/b gula
CARA:
1. Hancurkan /koyakkan roti dan rendam dalam susu 1/2 jam
2. Kacau dan gaul rata bahan B.
3. Masukkan kismis dan tuangkan kedalam loyang.
4. Bakar dalam suhu 180'C selama 30 minit/masak.
5. Gaulkan bahan sos kastad dan masakkan diatas api yg sederhana sebentar.
6. Tuangkan sos diatas puding semasa menghidang.
NOTA:
Sos Kastad boleh juga di gantikan dgn ais kerim coklat/vanilla dan sebagainya..
ataupun cream coklat.

Bread & Butter Pudding
Bahan-bahan:
200 g kepingan roti putih
4 sudu besar mentega
60 g buah-buahan campuran kering
Sos kastad
600 ml susu segar4 biji telur60 g gula caster Cara membuat:
Griskan acuan tahan oven yang bersaiz 1.2 liter.Roti di sapu dengan butter
(dibuang tepinya jika suka) dan di potong 2 menjadi 3 segi.
Susun separuh daripada roti di dalam acuan, bahagian yg disapu mentega
mengadap di atas. Taburkan separuh buah-buahan atas roti.
Kemudian susun separuh lagi roti diatas buah-buahan kering tadi. Lepas itu di
tabur baki buah-buahan kering atas roti.
Untuk membuat sos kastad, susu dipanaskan diatas api tetapi jgn sampai
mendidih.
Pukul telur bersama gula, kemudian di masukkan ke dalam susu yang masih
suam sambil dikacau rata.
Tapis sos kastad dan curahkan sos tadi ke atas roti sehingga sekata
Biarkan selama 30 minit. Masukkan acuan ke dalam dulang pembakar yang
mengandungi air panas.
Masukkan ke dalam oven dan bakar pada suhu 200 darjah celcius selama 40-45
minit atau sehingga masak.

Puding Roti Laici
Bahan
1 buku roti saiz kecil [450gm kot]
1 tin susu cair
1 tin air
1 tin buah laici
1/2 cawan gula halus/ gula kastor
2 biji telur
2 s/b tepung jagung
Sos Caramel [ masakkan sampai pekat]
1 cawan gula perang [brown sugar]
1/2 cawan air
Cara.
1. Koyakkan isi buah laici dan roti pada saiz kecil.
2. Campurkan semua bahan cecair dan rendamkan semua bahan selama 1 jam.
3. Bakar pada suhu 180'C selama 1 jam
4. Sejukkan dan potong untuk dihidangkan.
5. Hidangkan dengan sos caramel.
Agar-Agar Taufu Fa
Bahan-bahan:
15 g agar-agar (1/2 paket agar-agar 30 g)
10 cawan air
1 tin susu cair

1 cawan gula
2 tin laici
Cara membuat:
Masak agar-agar hingga larut kemudian masukkan susu cair serta gula.
Tunggu hingga mendidih seketika bolehlah disejukkan dalam acuan besar atau
mangkuk kecil
Semasa hendak dihidangkan, letakkan air laici serta buahnya di atas agar-agar
tadi.
Nota:
Agar-agar ni lembut ala-ala taufu fa, ianya tidak boleh dipotong. Bila hendak
makan sendukkan agar-agar bersama air laici dan kuahnya ke dalam mangkuk
hidangan.
Sedap dimakan jika disejukkan terlebih dahulu didalam peti ais.
Puding Caramel Linot
Bahan2
6 biji telur
1 tin susu cair
3/4 tin air
bahan2 gula hangus :-
1 cawan gula
1 cawan air
- masak gula sampai coklat.
- masukkan air & masak semula hingga semua larut.
- pukul telur hingga kembang.
- masukkan susu & air.
- masukkan gula hangus ke dalam loyang.
- masukkan adunan telur, susu & air yg telah dipukul tadi.
- kukus hingga masak (lebih kurang 45 minit).

Puding Cendol
Bahan-bahan
1/2 paket agar2 [20 gm]
3 gelas air
1 cawan gula
1 cawan susu cair
2 cawan cendul
1 cawan gula merah
Cara
1. Rebuskan agar dengan air sehingga mendideh.
2. Masukkan gula dan biarkan mendideh lagi. Tapiskan.
3. Bahagikan adunan pada 3 bahagian.
4. Bahagian 1/3 itu dipanaskan dan masukkan gula merah.
5. Kacau rata dn biarkan mendideh dan tapis.
6. Masukkan sedikit dalam acuan dan biarkan agak keras tetapi jangan ekras
sangat nanti adunan tidak melekat.
7. 2 bahagian lagi dipanaskan dan masukkan susu cair dan cendul.
8. Kacau rata dan tuangkan perlahan2 atas adunan gula merah dan sejukkan.
9. Hidangkan.
RESEPI AGAR-AGAR
Agar-Agar Santan
Bahan
1 peket agar-agar [rendamkan sehingga kembang]

5 cawan air
1 cawan gula merah
1/2 cawan gula pasir
2 cawan santan pekat [1 biji kelapa]
2 biji telur ayam
1 helai daun pandan
Cara
1. Masakkan agar2 dengan air dan daun pandan sehingga mendideh.
2. Masukkan gula merah dan gula pasir. Biarkan mendideh lagi.
3. Tapiskan agar kedalam periuk lain. Biarkan mendideh lagi.
4. Gaulkan telur dengan santan sehingga sebati. Tapiskan.
5. Masukkan santan dan kacau. Biarkan mendideh sekejap.
6. Angkat adunan dan tuangkan dalam acuan.
7. sejukkan dan potong untuk dihidangkan
RESEPI TRIFFLES
Trifle
Bahan-bahan
1 batang swiss roll
1 tin fruit coktail
1 kotak Kristal Jelly
1 tin susu cair + 1 tin air + 7 sudu gula pasir
Nestle Yogurt/whipping cream
Caranya
Layer 1:
Potong swiss roll anggaran 1.5cm tebal..susunkan dalam acuan. Tuangkan air
fruit coktail...keatas swiss roll..sehingga lembab (basah). Ketepikan
dulu..bolehlah masak kastad dengan susu cair.
Layer 2:
1 tin susu cair + 1 tin air + 7 sudu gula..dimasak atas api. (sambil masak
tu..bancuk 4 sudu tepung kastad dengan 1/2 gelas air). Bila susu dan

mendidih..kecilkan sedikit api..masukkan bancuhan tepung kastad..kacau..hingga
bancuhan susu tadi menjadi likat. Tuang ke atas layer 1 tadi.
Layer 3:
Buahan koktail tadi ditabur ke atas layer 2 (kastad). Ketepikan sekejap,
sementara tu bolehlah sediakan layer jelly.
Layer 4:
Masak air panas...sukat air panas mengikut arahan kotak jelly..bancuhkan jelly
tersebut dengan air panas yang disukat, tunggu sejuk sedikit (masih dalam
keadaan cair)..baru tuang ke atas lapisan ke 3 (buah-buahan).
Layer 5: Bila jelly dah beku..sapukan Nestle Yogurt ke atasnya..kalau nak cantik
lagi..taburkanlah buah strawberry atau peach keatasnya.
Puding Triffles
Bahan.
Beli swiss roll (Kak Zana suka beli dari kedai Kings..tak kiralah rasa pandan ke
apa)
1 tin fruit coktail (brand ligo ke..macam2 ada)
Kristal Jelly (belilah perasa apa pun...Kak Zana mesti cari brand ni..cuba
Nona..susah menjadi)
1 tin susu cair + 1 tin air + 7 sudu gula pasir
Nestle Yogurt (pengganti whipping cream)
Caranya
Layer 1:
Potong swiss roll anggaran 1.5cm tebal..susunkan dalam acuan. Tuangkan air
fruit coktail...keatas swiss roll..sehingga lembab (basah). Ketepikan
dulu..bolehlah masak kastad dengan susu cair.
Layer 2:
1 tin susu cair + 1 tin air + 7 sudu gula..dimasak atas api. (sambil masak
tu..bancuk 4 sudu tepung kastad dengan 1/2 gelas air). Bila susu dan
mendidih..kecilkan sedikit api..masukkan bancuhan tepung kastad..kacau..hingga
bancuhan susu tadi menjadi likat. Tuang ke atas layer 1 tadi.
Layer 3:
Buahan koktail tadi ditabur ke atas layer 2 (kastad). Ketepikan sekejap,
sementara tu bolehlah sediakan layer jelly.
Layer 4:
Masak air panas...sukat air panas mengikut arahan kotak jelly..bancuhkan jelly

tersebut dengan air panas yang disukat, tunggu sejuk sedikit (masih dalam
keadaan cair)..baru tuang ke atas lapisan ke 3 (buah-buahan).
Layer 5: Bila jelly dah beku..sapukan Nestle Yogurt ke atasnya..kalau nak cantik
lagi..taburkanlah buah strawberry atau peach keatasnya.
Triffles Cocktail
Bahan-Bahan:
1 bungkus kek swiss roll
1 kotak agar-agar segera (Lady's Choice) - perisa strawberry
1 tin fruit cocktail
2 sudu besar tepung kastard
3 sudu besar gula
3 cawan susu segar
Cara:
1. Campurkan tepung kastard, gula dan susu dan masak sehingga menggelegak
dan kepekatan. angkat dan biar sejuk.
2. Potongkan kek swill roll dan susun ke dalam bekas [kalau nak
cantik..masukkan dlam bekas kaca..nanti nampak lapisan triffle ni] sehingga
penuh.
3. Kemudian ambil sedikit jus buah cocktail dan tuangkan keatas kek tadi.
4. Tuangkan kastard tadi keatas kesemua kek sehingga rata.
5. Taburkan buah cocktail keatas kastard tersebut.
6. Bancuh agar-agar segera mengikut arahan yang telah disediakan dan
tuangkan keatas buah cocktail tadi.
7. Masukkan ke dalam peti sejuk.
Mango Triffle

bahan
1 biji kek span biasa atau coklat
2 bekas yogurt mangga
1/2 cawan mangga jus
1 gelas whipping cream
3 cawan mangga potong
strawberry sebagai hiasan
Cara
1. Potong kek dalam saiz dadu kecil.
2. Gaulkan rata yogurt dan whipping cream.
3. Masukkan 1/3 dari potongan kek dalam mangkuk puding sederhana besar.
4. Siramkan dengan 1/3 bahagian jus mangga.
5. Lapiskan dengan 1/3 mangga potong dan campuran yogurt tadi.
6. Ulang sehingga menjadikan 3 lapisan dan hiaskan dengan stawberry.
7. Sejukkan dan hidangkan sebagai dessert.
Trifle
BAHAN-BAHAN
1 gulung swiss roll / kek coklat / kek buah
1 tin fruit coktail
1 gelas susu cair
2 gelas air
1 sudu esen vanilla
3 sudu makan tepung kastad
2 – 3 sudu makan gula
1 kotal serbuk jeli berperisa strawberry
Caranya
1. Potong ke 1” dan susun dalam mangkuk besar
2. Tapiskan buah-buahan daripada airnya. Jiruskan air buah ke atas kek.
3. Lepas iru taburkan pula ½ tin buah-buahan ke atas kek tadi.
Cara membuat kastard :-
1. Campurkan tepung kastard, Gula, susu cair, air, esen vanilla. Kacau di atas
api yang kecil hingga bahan ini cukup masak dan berkilat.
2. Kemudian curahkan adunan kastard tadi ke dalam mangkuk kek dan taburkan
pula ½ tin lagi baki buah dalam tin tadi ke atas kastard dan biarkan ia beku
sedikit.
Cara membuat Jeli (Yang paling elok, Jelly Crystall Lady's Choice) :-
Tuangkan 2 cawan air mendidih ke dalam serbuk jeli dan kacau supaya tidak
berketul. Akhir sekali tuangkan jeli ke atas kastard dan sejukkan………

Cheese Marie Triffle
Bahan-bahannya:
1 kotak roti marie (kira-kira 400gram) - dipatah-patahkan
1 kotak cream cheese ( apa saja jenis cream cheese - tak leh sebut brand dia,
iklan free lak nanti hehehehe.....)
1 tin susu cair
2 cawan air
3 sudu makan tepung kastad segera
2 sudu makan tepung jagung
150gram gula
1 tin buah cocktail - tapiskan airnya jangan dibuang
1 cawan kacang tanah tumbuk (digoreng terlebih dahulu)
Sedikit kismis
Beberapa hiris buah-buahan segar (ikut suka)
300gram serbuk roti (apa saja jenis biskut, ditumbuk jangan terlalu halus)
Cara membuatnya:
1. Masukkan susu cair, air, gula dan tepung kastad segera dalam periuk. Masak
dengan api perlahan. Kacau selalu. Bila naik wap, masukkan cream cheese yang
telah dipotong halus terlebih dahulu. Kacau lagi hingga cheese hancur dan
adunan agak pekat. Ketepikan sebentar.
2. Susunkan patahan roti marie dalam acuan (boleh pakai mangkuk pyrex
persegi), tuangkan sedikit adunan cheese tadi, taburkan cocktail, kismis, kacang
tanah, serbuk roti, buah-buahan segar.
3. Buatlah berselang-seli sehingga habis semuanya. Tutup acuan dgn plastic
cling wrap. Masukkan dalam peti sejuk.
Nota Kaki Kak Dee : Bagi sesiapa yang tak suka creamy sgt, boleh lah
kurangkan cheese tu kepada 1/2 kotak light cheese je (kira-kira 150g light cream
cheese)
Nota Kaki Chetam : Ada sedikit perubahan yang Chetam buat kerana nak
sesuaikan dengan bahan yang Chetam ada. Buah koktail Chetam gantikan
dengan buah peach dalam tin. Chetam potong dalam slices. Buah segar Chetam
tak gunakan sebab epal yang chetam parut bentuk slices jadi lebam. So Chetam
abaikan. Tepung jagung Chetam tak masukkan sebab Chetam terkeliru sedikit
dan dapat penjelasan Kak Dee selepas selesai mencubanya. Masih ok
custandnya cuma lambat pekat. Tapi rasa masih OK. Kismis pun tak masukkan

sebab malas nak cari dalam gobok...hehehehe..............Rasa memang sedap
cuma komen kakak Chetam.......terlalu berkrim...........sebab tu Kak Dee bagi
komen, boleh guna setengah kotak light keju. Jangan risau pasal biskut marie
sebab bila makan, terasa biskut tu lembut. Oh Ya............Chetam basahkan
biskut marie dengan air peach. Cuba jangan tak cuba......
Black Forest Triffle
Bahan2
A/
2 paket chocolate swiss roll
1 tin black cherries
B/
Custard Cream
1 tin susu cair

2 1/2 tin air (guna balik tin susu tadi)
2 telur kuning
2 Tb cocoa powder
1 cawan gula
1 tsp vanilla esen
or
100g instant custard
200-300ml milk
1 1/2 Tb cocoa powder/melted chocolate
C/
200-250ml Rich cream
D/
red cherries
chocolate curls/ grated chocolate/melted chocolate
1. potong swiss roll dalam 1 1/2 inci dan susun dalam bekas.
2. guna syrup dari tin black cherries dan sprinkle atas swiss roll, biar basah. then
susun atau campakkan black cherries atas swiss roll tu.
3. bahan2 untuk custard cream boleh buat awal dan simpan. campurkan semua
bahan, kacau guna hand whisk dan masak, nak selamat double boil, biar api
perlahan sampai pekat dan didih. kalau pekat sangat, tambah air dalam 1/2
cawan coz custard ni sepatutnya lembik sikit. biar sejuk sikit.
4. pukul whip cream tadi jangan sampai stiff sangat. ambil dalam 11/2 cawan dan
masuk dalam custard tadi, kacau sebati utk dpt creamy effect cam ice cream,
then tuang atas black cherries.
5. balance whip cream tu tuang atas custard dan chillkan dalam peti
sekurang2nya 6 jam, overnight lagi bagus....ingat cover dgn cling wrap, kalau tak
cream tu akan crack.
6. before hidang baru tabur red cherries dgn chocolate kat atas atau drizzle
melted choc pun sedap...

RESEPI SAGU
Sagu Santan Gula Merah
BHN
150 gm sagu mata ikan
4 cwn air
3 ketul gula melaka (maklang guna gula merah jer..)
1 cwn santan pekat
Air secukupnya
Daun pandan
CARA
- masukkan sagu + 4 cwn air tadi ke dalam periuk, nak letak daun pandan pun
boleh gak, kasi wangi skit.. masakkan dengan api sederhana.
- setelah sagu pekat dan masak, buang daun pandan tadi...masukkan ke dalam
bekas kecik2 dan sejukkan dalam fridge
- sementara tu, masakkan gula merah + air secukupnya...bila dah pekat
tapis,buang segala seghedak
- masakkan kejap santan + garam secoet..siap
CARA HIDANGAN
Ambik sagu tadi, masukkan santan + gula merah + ice cube = bolehlah dimakan
100 gm sagu biji
150 gm gula Melaka, parut
150 gm gula kaster
½ suduteh garam
1 sudubesar jus pandan (kisar 3 daun pandan dengan sedikit air dan perah)
sedikit pewarna hijau
250 gm kelapa parut putih

Rendam sagu dalam air sejuk selama 10 – 15 minit. Basuh dibawah air yang
mengalir untuk membuang air sagu. Toskan..
Campurkan sagu dengan kelapa putih, gula dan garam di dalam mangkuk.
Bahagikan kepada 2 bahagian. Satu bahagian + jus pandan dan pewarna hijau.
Satu bahagian lagi + gula melaka. Griskan bekas empat segi berukuran 10 cm
dengan minyak jagung. Ratakan bahagian hijau di bahagian bawah dan tekan.
Kukus selama 10-12 minit. Tuang dan ratakan sagu yang bercampur dengan
gula
melaka, tekan-tekan dan kukus selama 20-25 minit. Keluarkan daripada
pengukus
dan biarkan sejuk sebelum dipotong.
SAGU GULA MELAKA
Bahan A
2 cawan sagu
5 cawan air
Cara
panaskan ir sehingga mendideh. Bersihkan sagu dan masukkan kedlm air yg
mendideh.
masak sagu sehingga jerneh. Angkat dan masukkan sagu dalam acuan kecil.
sejukkan dalam peti sejuk [jika suka]
Bahan B
3 cawan santan
1 cawan gula 1 cawan tepung kastad
Cara
Panaskan santan dan gula sehingga mendideh.
Masukkan tepung kastad. Kacau sebati dan biarkan sejuk.
Bahan C
1 keping gula melaka

1 cawan air
beberapa helai daun pandan
Cara
Masak bahan ini sehingga mendideh dan sejukkan.
Cara menghidangkan.
1. Keluarkan sagu dari acuan..masukkan dalam mangkuk kecil.
2. Tuangkan air gula dan adunan kastad.
3. Hiaskan dengan ceri merah.
4. Sejukkan sebelum dimakan
Sagu Gula Melaka
200g biji sagu
200g gula melaka
Santan
1 helai daun pandan
Garam
CARA-CARA :-
1. Masak sagu dengan air mendidih & masak hingga jernih.
2. Setelah siap, angkat & cuci hingga hilang kanjinya.
3. Masukkan sagu ke dalam acuan yang diingini.
4. Masakkan santan bersama garam & daun pandan hingga mendidih.
5. Apabila sejuk, tuangkan ke atas sagu tersebut.
6. Tuangkan air gula melaka.
Sira Pisang
gula pasir lebih kurang 1 cwn atau lebih ikut suka.
daun pandan
telur sebiji

air lebih kurang 2 atau 3 cwn .(jgn pekat dan jgn cair sgt)
pisang emas
masak gula dgn air dan daun pandan,jgn cair sgt.Pastu masukkan pisang biar
masak kejap dan pecahkan telur.Kacau telur sampai berurat2....rasanya
manis.Sejukkan dlm peti ais dan makan sejuk2 ummphhhh.
cara2 nak buat sira pisang:
- guna pisang apa pun boleh, tapi jangan yg muda sangat, yang masak sedang2
sedap
- renih kan gula dalam periuk, kacau sampai larut,
- masukkan dan pandan, bunga cengkih
- air jangan pekat sangat, dah larut air gula, masukkan pisang
- kalau belah dua sedap, sbb air gula serata
- kacau pisang di atas api yg perlahan, kalau nampak nak pekat, matikan api
- jangan kasi pekat sangat air gula
- sedap di makan panas @ sejuk dalam peti.
1..saya buat gula hangus dulu pastu masukkan air bila air mendidih,(sebab
sayatak suka letak pewarna macam kat kedai)
2.masuk kan pisang
3.masukkan daun pandan atau bunga cengkih
4.masa nak makan tu siram dgn santan mentah pekat n masukkan ais.
RESEPI PENGAT
Pengat Pisang Nangka.
Pisang nangka
1 keping gula melaka
1 kotak kecil santan
daun pandan
2 sudu besar gula pasir(ikut suka).
garam secubit.
Masak pisang dgn santan cair dan larutkan gula melaka serta gula
pasir.Masukkan daun pandan ,lepas pisang lembut sikit masukkan santan pekat
dan secubit garam.Kacau jgn sampai pecah minyak.

Pengat Butir Nangka
bahan A
130 gm tepung pulut
60 ml air
pewarna..merah/ hijau/ kuning
bahan B
500 ml santan
4 s/b gula
1 helai daun pandan [simpul]
Cara
1. Gaulkan pulut dan air. Uli sehingga lembut.
2. Bahagikan kepada 3 bahagia. Warnakan setiap bahagian dengan warna yg
berlainan.
3. Cubitkan sedikit adunan dari setiap bahagian yg diwarnakan dan genelkan
sebesar guli.
4. Jerangkan air dan masukkan adunan yg telah digentelkan.
5. Bila telah timbul, toskan dan masukkan dalam mangkuk yg berisi air.
6. Masakkan santan dan gula & daun pandan.
7. Masukkan adunan yg digentelkan
8. Masakkan sehingga mendideh sambil kacau supaya tidak pecah minyak.
9. Sejukkan dan hidangkan.
Butir Nangka dari kelate
BAHAN UNTUK BUTIR NANGKA
3 helai daun pandan
dikisar bersama dgn 2 cawan air
500 g tepung pulut
air untuk merebus
BAHAN UTK KUAH
3 cawan santan
2 cawan gula
sedikit halba
sedikit halia ( dihiris halus )
seulas dua bawang merah ( jika suka )
Bahan Lapisan Hijau
1 cawan tepung beras
1 s/b tepung jagung
3 cawan santan cair
1/2 cawan jus pandan + pewarna hijau
1 s/k air kapur

secubit garam
Cara
1. Panaskan kukusan dan sapu minyak pada loyang.
2. Gaulkan semua bahan dan tapiskan.
3. Masakkan adunan diatas api sebentar dan masukkan dalam loyang dan kukus
selama 15 minit.
4. Bila dah masak cakarkan sikit permukaan kueh supaya memudahkan
bahagian
lapisan santan melekat.
Bahan Lapisan Putih
1.5 cawan tepung beras
1 s/b tepung jagung
4 cawan santan pekat
1 s/k garam
Cara
1. Campurkan semua bahan dan tapiskan.
2. Masakkan bahan kueh ini sekejap diatas api.
3. Tuangkan adunan diatas lapisan hijau.
4. Kukuskan selama 15 minit dan sejukkan
5. Bila dah sejuk potong kueh dan hidangkan dengan air gula merah.
Air Gula Merah
1 cawan gula merah
1 cawan gula biasa
2 cawan air
1 helai daun pandan [ koyakkan]
Cara
1. Masakkan semua abhan sehingga mendideh.
2. Tapiskan dan hidangkan bersama kueh lompat tikam.

Bubur Sum-Sum
Bahan
1 s/b tepung jagung
4 cawan santan [1/2 biji kelapa]
1/2 s/k garam
Cara.
2. Gaulkan semua bahan dan tapiskan dalam periuk atau non-stik wok.
3. Kacaukan adunan sebentar dan tuangkan dalam loyang yg telah disapukan
minyak.
4. Kukuskan selama 5 minit.
5. Tutup api dan sejukkan.
6. Potong dan hidangkan bersama air gula merah.
AIR GULA MERAH
Bahan
1 cawan gula merah
1 cawan gula biasa
2 cawan air
1 helai daun pandan simpulkan
Cara.
1. Panaskan semua bahan sehinggan mendideh.
2. Tapiskan dan sejukkan.

Bubur Sum-sum cranko
Bahan:
1cwn tepung beras
3.5 cwn santan (kalau nak keras sikit, guna 3 cwn air)
sedikit garam
Cara :
Larutkan tepung dgn sedikit santan hingga rata..
Masukkan lebihan santan, daun pandan dan garam di dlm periuk biarkan
mendidih
sedikit.
Masukkan larutan tepung tadi dan masak adunan hingga mendidih dan adunan
pekat sedikit.
Tuangkan ke dalam acuan dan biarkan sejuk.
Air Gula
1 cwn gula pasir
2.5 cwn air
sedikit pewarna hijau (optional)
Cara:
Masak air, gula dan daun pandan. Bila dah mendidih, titikkan sedikit pewarna
hijau
dan tapis. Ketepikan.

Kuih Sum Sum - Mak Teh
Bahan-bahan :
1 biji kelapa } perah ambil santannya
Garam
Daun panda } di simpulkan
Cara membuat :
1. Bancuh tepung gandum, santan dan garam dalam periuk. Kacau rata dan
sebati
sehingga tepung tidak bergentel-
gentel. Masukkan daun pandan.
2. Naikkan bancuhan tadi ke atas api. Masak dengan api yg perlahan. Kacau
hingga adunan masak (berkilat).
3. Pas tu sapukan sedikit minyak masak atau pon marjerin ke loyang.
4. Then tuangkan adunan yg telah masak. Tuang panas-panas.
( Air Gula Merah )
Bahan- bahan :
2 cawan gula merah atau gula melaka
2 cawan air
3 helai daun pandan } di simpulkan
Cara membuat :
1. Basuh daun pandan dan simpulkan.
2. Masakkan gula merah, air dan daun pandan hingga masak dan agak pekat.
3. Hidangkan kuih sum sum dengan air gula merah.
4. Sedap di makan panas atau pon sejuk
Kuih Lompat Tikam
Bahan Lapisan Hijau

1 s/b tepung jagung
3 cawan santan cair
1/2 cawan jus pandan + pewarna hijau
1 s/k air kapur
secubit garam
Cara
1. Panaskan kukusan dan sapu minyak pada loyang.
2. Gaulkan semua bahan dan tapiskan.
3. Masakkan adunan diatas api sebentar dan masukkan dalam loyang dan kukus
selama 15 minit.
4. Bila dah masak cakarkan sikit permukaan kueh supaya memudahkan
bahagian lapisan santan melekat.
Bahan Lapisan Putih
1 s/b tepung jagung
4 cawan santan pekat
1 s/k garam
Cara
1. Campurkan semua bahan dan tapiskan.
2. Masakkan bahan kueh ini sekejap diatas api.
3. Tuangkan adunan diatas lapisan hijau.
4. Kukuskan selama 15 minit dan sejukkan
5. Bila dah sejuk potong kueh dan hidangkan dengan air gula merah.
Air Gula Merah
Bahan
1 cawan gula merah
1 cawan gula biasa
2 cawan air
1 helai daun pandan [ koyakkan]
Cara
1. Masakkan semua abhan sehingga mendideh.
2. Tapiskan dan hidangkan bersama kueh lompat tikam.

Lompat Tikam Kak Noor
Bahan-bahan lapisan hijau (A):
3 cawan santan cair *
1/2 cawan air daun pandan
1/4 sudu kecil garam
1 sudu kecil air kapur
Bahan-bahan lapisan putih (B):
1/2 cawan tepung beras
4 3/4 cawan santan pekat *
1/2 sudu kecil garam
Bahan-bahan kuah (C):
1-2 keping gula melaka
2 cawan air
2 helai daun pandan } disimpul
Cara membuat bahan A:
Gaul rata semua bahan A dalam mangkuk dan tapis.
Kemudian masukkan adunan ini ke dalam periuk dan kacau atas api yang
sederhana
Kacau sehingga mendidih menggunakan whisk telur.
Apabila adunan menjadi pekat dan berkilat masukkan kedlm bekas dan sejukkan
dlm petisejuk
Cara membuat bahan B:
Gaul rata semua bahan B dalam mangkuk dan tapis.
Kemudian tuang adunan dalam periuk dan kacau atas api yg sederhana
Kacau sehingga mendidih menggunakan whisk telur (lebih kurang 15-20 min
kalau nak ala-ala cair gitu kacau 10 min dah ler)
Apabila adunan menjadi pekat dan berkilat masukkan kedlm bekas dan sejukkan
dalam peti sejuk.
Cara membuat bahan C:
Masak gula melaka dengan air hingga hancur dan mendidih bersama2 daun

pandan
Tapis dan sejukkan dalam peti sejuk.
Cara menghidangkan:
Potong lapisan hijau kedlm mangkuk kemudian ceduk lapisan putih ke atas
lapisan hijau
Siram dgn kuah gula melaka
Sedia utk dimakan
* Santan cair dan pekat diperah dr 1 biji kelapa - perah dulu sehingga mendpt 4
3/4 cawan santan pekat pastu perah lagi utk mendptkan santan cair sebyk 3
cawan
kalau nak laaagi lemak leh guna 1 1/2 biji kelapa instead of 1 biji kelapa
RESEPI TIRAMISU
Tiramisu
Kek span vanilla size 9". Dipotong dua
2 biji kuning telur
50 gm gula
250 gm cheese cream philadelphia
1 1/4 sudu besar serbuk gelatin halal } campurkan, dan masak atas api
40 ml air } kecil hingga gelatin hancur
200 gm whipped cream (kalau guna kotak kecil 200 ml pun boleh gak)
Putar kuning telur dgn gula sehingga lembut. Campurkan cheese cream dan
adun sebati. Masukkan gelatin tadi kedlm adunan dan adun hingga rata.
Campurkan whipped cream dan pukul sebati. Masukkan sebahagian kek span
kedasar loyang dan renjiskan separuh sirap kopi keatas kek dan tuangkan
setengah adunan cheese keatas kek. Tutupkan adunan cheese tadi dengan
sebahagian lagi kek span, renjiskan sirap kopi keatas kek dan habiskan sirap
kopi tersebut. Tuangkan baki adunan cheese keatas kek dan ratakan. Simpan

dlm peti sejuk hingga keras. Apabila kek dah keras bolehlah disapukan apricot
glaze ke permukaan tiramisu. Atau pun kalau suka boleh di tabur serbuk koko di
atas permukaan kek.
Bahan sirap kopi
150 ml air
80 gm gula
4 sudu besar serbuk kopi segera atau 1 1/2 sudu besar nescafe
Masak air dan gula sehingga didih. Campurkan kopi segera dan adun sehingga
sebati dan sejukkan.
*Sekiranya tak ada loyang spring foam, boleh juga menggunakan loyang biasa
dgn melapik sekeliling dlm loyang dgn foil paper. bahagian atas foil paper
tersebut perlu di lebihkan dari ketinggian loyang supaya apabila kek keras
senang untuk menarik keluar kek dari Loyang
Tiramisu
Bahan-bahan
1 biji kek span coklat [saiz kecil]
250 gm keju krim [Philapeldephia]
250 fresh cream atau whipping cream
1/2 cawan gula halus
1 cawan air nescafee
serbuk koko
Cara
1. Kek span coklat dipotong nipis 3 lapisan.
2. Letakan kek dalam bekas kaca.
3. Tuangkan 1/3 bahagian air nescafee atas kek.
4. Pukulkan keju, fresh /whipping crean dan gula sehingga gebu.
5. Tuangkan adunan keju serata kek.
6. Ulanglkan buat sehingga semua adunan habis.
7. Untuk lapisan keju yang akhir ayakkan serbuk koko diatasnya.
8. Sejukkan sejam atau lebih sebelum dihidangkan.
TIRAMISU cwnblueberry

Bahan
1 biji swiss roll coklat
250 gm keju cream [philidephia]
150 ml yogurt berperisa buah [ducth lady]
1/2 cawan gula
serbuk nescafe
filling blueberry [jika suka]
Cara
1. Swiss roll coklat dipotong nipis.
2. Pukul keju dan gula sehingga gebu.
3. Masukkan yogurt dan pukul lagi sehingga rata.
4. Susunkan swiss roll dalam gelas atau mangkuk.
5. Lapiskan dengan adunan keju dan ayakkan serbuk nescafe.
6. Susunkan lagi kek dan lapiskan dengan adunan keju. Ayakkan serbuk
nescafe.
7. Ratakan filling blueberry jika suka.
8. Sejukkan beberapa jam sebelum dihidangkan.
Tiramisu
Bahan
1 biji span kek coklat
250 gm keju cream [philidephia]
150 ml yogurt asli
1/2 cawan gula
serbuk nescafe
Cara
1. Kek span dibelah 2 lapisan
2. Pukul keju dan gula sehingga gebu.
3. Masukkan yogurt dan pukul lagi sehingga rata.
4. Sapukan adunan dibahagian tengah lapisan kek.
5. Ayakkan serbuk nescafee sekeliling kek.
6. Susunkan lagi kek dan sapukankan dengan adunan keju. Ayakkan serbuk
nescafe lagi.
7. Sejukkan beberapa jam sebelum dihidangkan.

CHOC CHIP BISKUT
bahan2 yang diperlukan 1 adunan (lebih kurang 100 pcs):
Bahan2 A(satukan dalam mixer bowl):
1 biji telur
(dlm gambar rai guna 2 biji telur sebab buat 2 adunan)
3/4 cawan gula perang
3/4 cawan gula pasir
1 cawan butter(dilembutkan suhu bilik)
1 cawan minyak jagung
1 sudu besar susu segar
1 sudu besar esen vanilla
Bahan2 B (satukan semua):
4 1/2 cawan tepung gandum
1 sudu kecil garam

1 sudu kecil cream of tartar (beli kat supermarket/kedai bahan2 bakery, dia
dalam bentuk serbuk)
1 sudu kecil baking soda
1/2 cawan walnut cincang ( rai ganti dengan badam cincang yang dipanggang)
2 cawan choc chips (rai bubuh 3 cawan..haha.sebab nak banyak choc chip)
cara2 membuatnya:
1) Pukul bahan A hingga kembang
2) Bila dah kembang, satukan dengan Bahan2 B.....

3) kaup balik gunakan senduk kayu/spatula sehingga menjadi doh.... kemudian
rai rehatkan 1 jam dalam fridge... supaya adunan dia tak mencair masa
bentuk2kan...
4) bulat2 kan doh tadi kemudian tekankan menggunakan garfu...
5) Bakar pada suhu 180 celsius selama 15-20 minit. bergantung pada oven...

rai bakar 15 minit je.. jangan panic kalau kuarkan dia mcm lembik sket ke pe
tau....
biarkan dia sejuk sndri kat luar... nanti dia akan mengeras... =)
ALMOND LONDON
Bahan-bahan ( +/- 150 biji )
250 gm mentega
125 gm gula halus
1 biji telur
1 tsp esen vanilla
50 gm serbuk badam (optional)
200 gm tepung jagung
2 sudu tepung beras
1 tsp baking powder
200 gm kacang badam (digoreng tanpa minyak)
50 gm badam cincang (utk hiasan)
+/- 700 gm coklat (compound coklat lebih baik dr cooking coklat)
Cara-cara
Pukul mentega dengan gula hingga kembang
Masukkan telur, esen vanilla dan dipukul lagi.
Masukkan serbuk badam, kacau
Ayak bersama tepung jagung, tepung beras, baking powder dan gaulkan
bersama adunan tadi
Masukkan tepung gandum sedikit demi sedikit hingga adunan menjadi doh
Bentukkan doh menjadi bulat-bulat kecil/lonjong & masukkan kacang
didalamnyer.
Letakkan diatas dulang pembakar yg telah dilenserkan sedikit mentega
Bakar pada suhu 200'c.d selama 20 minit
Cairkan coklat masak dengan kaedah "double-boil"

Masukkan biskut tadi kedalam mangkuk kertas dan tuang atau celup coklat
masak. (Saya guna pipe untuk sadur coklat...x comot sgt!!) Taburkan sedikit
badam cincang utk hiasan
Biarkan ia kering seketika dan sedia dimakan atau disimpan.
Bahan A
125 gm butter
1/2 cwn brown sugar
1 cawan madu
Bahan B
1 kotak cornflakes Nestle (500gm)
1 cwn kismis
1 cwn badam cincang panggang/gajus
Hiasan
Mangkuk kertas kecil
Ceri merah dan ceri hijau diptng kecil
Cara-Cara
Panaskan bahan A sehingga butter cair. Setelah cair, masukkan bahan B dan
gaul rata.
Sudukan ke dalam mangkuk kertas kecil.
Hiaskan dengan hirisan ceri merah dan ceri hijau.
Bakar dalam oven yg telah dipanaskan suhu 170'C selama 8-10 minit.
Sejukkan dan simpan dalam bekas kedap udara.
CORNFLAKES COKLAT DENGAN BADAM RANGUP
BAHAN-BAHAN
200g cornflakes (ita beli kat kedai baking je 250g RM4)

50g almond strip (nak letak banyak pun boleh_lagi sedap)
*oh ya... almond ni panggang @ sangai dulu sampai rangup
400g coklat masak
sedikit coklat putih (untuk hiasan)
CARA-CARA
cairkan coklat masak dengan kaedah double boiler
(klu boleh guna mangkuk steel @ kaca yg besar agak2 muat untuk sebatikan
semua bahan2)
bila coklat dah cair & tidak berketul, masukkan cornflakes & badam tadi
gaul sampai semua bersalut & rata
sudukan atas papercup dengan segera
letak bawah kipas @ biar sehingga coklat keras baru hias dgn coklat putih
biar seketika sebelum disimpan dalam bekas kedap udara
dah siap.... mudahkan?
*TIPS: kalau takut coklat keras sebelum siap sudukan dalam paper cup, boleh
letak mangkuk steel atas rice cooker yg ada air menggelegak & "on" kan
suisnya...
Resepi Biskut Marble Shortbread
Bahan-bahan:
220gm mentega
70gm gula kastor
250gm tepung gandum
2 sudu makan tepung beras
Bahan Coklat Marble:

200gm coklat masakan
1 sudu teh shortening
50gm coklat putih |untuk hiasan
Cara memasak:
1. Pukul mentega dan gula hingga kembang.
2. Kemudian masukkan tepung gandum dan tepung beras yang telah diayak.
Gaulkan hingga menjadi adunan.
3. Tuangkan adunan ke dalam acuan empat segi dan bakar pada suhu 160 C
selama 20 minit. Sejukkan.
4. Untuk bahan marble, cairkan coklat masakan dan campurkan bersama
shortening.
5. Tuangkan ke atas biskut dan ratakan.
6. Letakkan sedikit coklat putih dan lorekkan coraknya. Biarkan sejuk dan
kemudian barulah dipotong.
apam polkadot
Bahan-bahan ( 50 biji papercup medium )
3 biji telur-dari peti sejuk(gred A)
220 gm gula halus
150 ml susu segar@susu cair
3 sudu teh baking powder
1 sudu kecil ovalette
filling-blueberry@strawberry@apa2 ikut citarasa
pewarna
Cara-cara
masukkan semua bahan apam kedal mangkuk mixer dan pukul dengan kelajuan
maksima sehingga kembang
bahagikan adunan kepada beberapa bahagian,kemudian titiskan pewarna
mengikut pilihan
masukkan setiap adunan berwarna kedalam piping bag
picitkan adunan ke dalam mangkuk kertas-setengah sahaja
letakkan filling secukupnya-nak senang masukkan dalam plastik kemudian
picitkan
picit lagi adunan sama @ warna berbeza sehingga hampir penuh.

last sekali dot-dot kan dengan warna pilihan,kemudian kukus selama 10-15minit
@ sehingga masak
resepi kek coklat nuanza
bahan a:
2 cawan tepung gandum
1 cawan serbuk koko berkualiti tinggi (imported)
1 3/4 cawan gula pasir
1 1/2 sudu teh baking powder (sudu kfc)
1/2 sudu teh baking soda
(satukan semua bahan ke dalam besen yg agak besar, ketepikan)
bahan B:
1 cawan minyak masak
1 cawan susu cair
1 1/4 cawan air panas
2 biji telur gred A (kalo gred b/c, guna 3 biji)- pukul sedikit mcm nk buat telur
dadar)
(satukan semua bahan b )
cara:
masukkan bahan B ke dalam bahan A..
gaul sebati sampai hilang ketul2..
boleh di tapis agar tiada ketul2 yg kelihatan pada kek nti
masukkan ke dalam loyang saiz 7/8 inci
(loyang di sapu minyak dan ayak tepung di permukaan loyang secara nipis)
atau gunakan kertas minyak
bakar selama 1 jam 15 mnt atau sehingga kek masak
adunan boleh juga dikukus
ok...utk resepi di atas, mcm yg aku bgtau, boleh di bakar atau di kukus..hanya
guna resepi yg sama
utk saiz cawan, aku gunakan cawan kopi yg biasa kita guna di rumah, xde pun
cawan2 metrik khas utk baking..
dan gunakan cawan yg sama utk menyukat semua bahan...
sama spt sudu, aku hanya menyukat menggunakan sudu kfc je..tp penuhkan
membumbung, jgn letak paras je..

utk serbuk koko, ni part yg penting
utk hasil yg baik, bahan juga haruslah baik..
guna serbuk koko imported yg berkualiti
cthnya van houten..
kalo biasa ke kedai bakery, biasa ada serbuk koko imported yg di pek semula
x kisah le, janji serbuk koko yg elok..
dan utk resepi diatas, bg 1 cawan kek coklat, 3/4 cwn aku gunakan serbuk koko
imported, manakala 1/4 lg aku gunakan serbuk koko hitam, atau dark cocoa
powder atau ada juga kedai bakery yg malabelkan sbg oreo cocoa powder
(bukan biskut oreo yg diblend ye..)- biasa cuma di jual di kedai bakery sahaja
kalo x de cocoa powder hitam, memadai gunakan cocoa powder biasa shj...
Kek Batik
Bahan2
1 buku mentega
1 tin susu pekat
1 cawan milo
½ cawan serbuk koko
4 biji telur
½ kg biskut marie
Cara2
1-Sapukan mentega dalam bekas/loyang (saya guna ‘tupperware’, senang nak
simpan)
2-Patah2kan biskut marie
3-Campurkan milo, koko &susu pekat; gaul sebati (dalam bekas; untuk elak
berketul2)
4-Lenserkan mentega dalam kuali
5-Tuangkan (3) ke dalam kuali. Kacau
6-Masukkan telur. Kacau hingga hampir kering

7-Masukkan biskut marie. Kacau rata
8-Angkat + masukkan ke dalam bekas
9-Tekan sepadat mungkin. Simpan seketika di dalam peti sejuk sebelum
dimakan (sekurang-kurangnya 2 jam)
ReSePi : PaVLoVa DaN TuToRiaL
Mari kita mulakan dgn bahan2 dulu :
~ Kita perlukan 4 biji putih telor ayam..telor ini BUKANyg di simpan dlm peti ais
tau..
~ Secawan gula..tapi aku guna 3/4 cawan je utk kurangkan manis..

~ 1 sudu besar tepung jagung
~ 1/2 sudu teh cuka makan
~ 1/2 sudu teh esen vanila
Tu je bhn2nya... mudah kannn..bahan topping kat bwh kang aku citer.. baca
sampai abis dulu arahan ni ye.. hehehe
Cara2 membuatnya :
Sebelum menyiapkan adunan, sila panaskan oven terlebih dahulu dgn kadar
kepanasan 140 darjah celsius..guna api bawah saje..
Pastu bila nak start masak baru turunkan suhu antara 120 -100 darjah
celsius..aku guna suhu 110 darjah celsius..

~ Mula2, asingkan dulu putih telor dgn kuning telor..kita ambik yg putih telor aje
tau.. kuning telor dgn kulit telor kita takmo.. ada pahammmm.. hehehe..
~ Kemudian, putar putih telor pada kelajuan tinggi terus dan pukul sampai putih
telor tu gebu (soft peaks).. Korang putar guna button paling max terus tau,

takyah nak bermula dgn kelajuan rendah pun..
~ Ni hasil putih telor yg dah jd gebu..nak tau dia soft peaks ke tak, bila korang
telangkupkan mangkuk tu, putih telor tu takkan jatuh..
~ Langkah seterusnya, dgn kelajuan tinggi jugak, kita masukkan gula kastor sikit
demi sedikit.. Jgn berenti putar tau..sambil masukkan gula sambil putar..

~ Putar sampai kental..dlm keadaan mixer masih berputar, masukkan 1 sudu
besar tepung jagung td ke dalam adunan tersebut.. putar lg 3 minit gitu..
Kalau ikut resepi asal, tepung jagung di masukkan bersama2 dgn cuka dan esen
vanila..tp aku derhaka jap, aku masukkan tepung jagung awal2...
Bila dah sebati, stopkan mixer..kali ni kita dah tak payah pakai mixer dah.. kita
gunakan spatula pulak..
Hasil adunan atau pun lebih di kenali dgn " meringue" ..

~ Langkah seterusnya lg, dgn menggunakan spatula masukkan cuka dan esen
vanila td..
Pastu sila kaup balikkan meringue tersebut sampai adunan sebati..kaup balik
dgn lemah lembut.. jgn ganas2 sgt.. kalau boleh pusingan spatula tu satu arah
je..
~ Seterusnya..sediakan dulang pembakar, lapikkan dgn baking paper.. dan tuang
adunan td ke atas baking paper..
Memandangkan aku nak buat size sedang2 je, makanya aku agihkan adunan
kepada 2 bahagian..hasilnya dptlah 2 biji pavlova..

Adunan ni sbnrnya utk buat satu biji pavlova je..tp aku buat jd 2 bahagian sbb
aku nak buat 2 layer pavlova.. utk korang lak, suka hati korang le nak buat mcm
mana..
Make sure masa bentukkan adunan tu, jgn buat terlalu tebal atau terlalu
nipis..kalau boleh keliling dia lebih tinggi dr tengah.. mcm nak buat benteng la
kiranya.. err paham tak ni..?
~ Pastu apa lagi..masukkan la dlm oven.. letak kat rak tengah2 tau.. suhu antara
120 - 100 darjah celsius.. bakar selama 1 jam 15 minit..
Proses pembakaran bergantung jugak pada jenis oven..lain oven lain cara
menggunakannya.. so pandai2 la nak agak pavlova tu dah masak ke belum..
Nak tau pavlova tu dah masak, kulitnya garing di luar dan lembut di dalam
..maksudnya bila kita tekan2 permukaan pavlova tu, kita akan rasa lembut2
sket..
Semasa proses pembakaran, jgn nak ngengada bukak tutup oven lak..lempang
kang tgn tu.. pi la kemas dapur ke hape ke kan masa nak menunggu pavlova tu
masak..
Bila dah cukup 1 jam 15 minit, sila JANGAN kuarkan pavlova tu dr oven..biar jap
beliau sejuk dlm oven tu dgn keadaan pintu oven sedikit renggang..
Biar le jap beliau bersauna dlm oven tu dlm 10 minit..pastu barulah kuarkan..
biarlah beliau seketika.. meh kita buat topping dia dulu ye...
Bahan2 Topping :

~ Secawan @ 250 ml whipping cream..
Aku guna whipping cream brand ni..jgn beli sembarangan whipping cream tau..
tak semua whipping cream sesuai.. make sure beli jenis yg Non Dairy (bkn
tenusu)..
Ada org dok tertanya2 apesal la whipping cream dia takmau kental2 walaupun
dah lama dok putar..tu sbb dia salah beli jenis whipping cream..
Nak senang, kat kotak tu ada tulis cake and dessert topping..aku beli kat kedai
bakery je.. beli jenama rich's..

~ Putar whipping cream dgn kelajuan tinggi..putar sampai kental.. lama gak nak
jd kental tau.. dlm 10-15 minit gak kot aku putar..
~ Sementara tu jugak, sila potong buah2an yg nak di gunakan..aku guna stoberi,
anggur hitam dan kiwi je.. blueberry ada, tp aku lupa lak nak taruk.. cehhhh...

Potong mengikut suka hati korang..nak lonjong ke, segi empat ke, up to you..!!
Cara2 Menghias :
~ Pindahkan pavlova td dgn berhati2 ke dalam bekas..pavlova ni sgt lembut tau
dlmnya.. macam mashmallow, sbb tu kena berhati2 masa nak asingkan dr
baking paper..

Di sbbkan aku buat 2 layer, layer pertama aku letak krim + buah2..
Lapis lagi dgn layer seterusnya..

Tutup lg dgn krim.. Ohhh, terbanyak lak letak krim..kalau boleh takyah la byk sgt,
kang hilang lak rasa pavlova tu.. taruk sedang2 aje..
Korang boleh google imej pavlova utk lihat cara org hias pavlova..aku je yg
terlebih bubuh krim.. yelahkan, whipping cream ni mahal kott.. ahahah.. korang
bubuh sedang2 je tau..
Last sekali atur buah2an..susun ikut kreativiti anda.. siapppp... sejukkan dulu dlm
peti ais sblm di mkn.. mkn time krim dia sejuk2 lg sedapp.. kalo tak paham sila
tanya.. kang sesat jalan kang..

Recipe collection 56

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Recipe collection 56