Archive for the 'Desserts' Category

April 12th 2007
Jules’ Toblerone Cheesecake

Posted under Desserts & Cakes and Muffins

1-cup plain chocolate biscuit crumbs
1/3 cup (8ozs) butter, melted
¼ cup ground almonds
250 block Regular Philadelphia Cream Cheese
½ cup castor sugar
200g Toblerone Milk or Dark Chocolate, melted
½ cup thickened cream

To serve/ Garnish
35g Toblerone, for shaving

Method:

Combine biscuit crumbs, butter & almonds, press into the base of a lightly greased 22cm springform pan. Chill.

Beat Philly Cream Cheese with an electric mixer for 2 minutes or until smooth. Add sugar, melted Toblerone and cream, continue beating until well combined.

Pour onto prepared crumb base & refrigerate 2 – 3 hours until set or overnight.

Top with shaved Toblerone.

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March 9th 2007
Ang’s Banana Tarte

Posted under Desserts

50g Butter

1/3 cup (75g) firmly packed brown sugar

1/4 cup (60ml) thickened cream

1/4 teaspoon ground cinnamon

3 small bananas (390g), sliced thinly

1 sheet ready-rolled puff pastry, thawed

1 small egg, lightly beaten

Method:

1. Preheat oven to hot.

2. Stir butter, sugar, cream and cinnamon in small saucepan, over low heat, until sugar dissolves; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes.

3. Pour caramel sauce into 23cm pie dish; top with banana.

4. Trim corners from pastry sheet to fom about 24cm circle. Place pastry sheet over banana, ease pastry into side of dish. Brush pastry with egg; bake, uncovered, in hot oven about 15 minutes or until pastry is browned.

5. Carefully turn tart onto serving plate; serve immediately.

TIP - Serve with cream or ice-cream. (Hubby loves his custard with this dessert!)

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January 28th 2007
Lineke’s Caramel Pecan Pie

Posted under Baking & Desserts & Menu Helpers & Christmas Baking

INGREDIENTS

1 unbaked pie crust (or make your own!)
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves

    DIRECTIONS

    1. Preheat oven to 175 degrees C.
    2. In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
    3. In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
    4. Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

    pecan.JPG

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    January 23rd 2007
    Mejane’s Baked Lemon Cheesecake

    Posted under Baking & Desserts & Cakes and Muffins

    1 pkt Nice biscuits
    1 tsp cinnamon
    125g unsalted butter, melted

    Filling:
    2 x 250g pkts cream cheese, at room temperature
    2/3 cup caster sugar
    1 tblsp finely grated lemon rind
    3 eggs, at room temperature
    2 tblsp fresh squeezed lemon juice
    1 x 300g carton sour cream, at room temperature

    Lightly grease a springform cakepan with some of the melted butter. Crush biscuits into fine crumbs. Add cinnamon and remaining melted butter, combine thoroughly. Press along base and sides of pan. Refrigerate for 20 mins.

    Preheat oven to 160 C. Place cream cheese in bowl and beat on low speed until it has a smooth consistency (about 2 - 3 mins),  scraping down sides of bowl several times. Add sugar and lemon rind, lightly beat a further 1 - 2 minutes. Add eggs one at a time, then lemon juice beating well to combine after each addition.

    In a second bowl place sour cream, and about a cup of the cream cheese mixture and beat to a smooth consistency. This helps to avoid lumps. Add the remaining cream cheese mixture and beat lightly until combined.

    Pour into prepared shell and bake on lower shelf for 1 hour 10 mins. The cheesecake will rise very lightly and have a slight wobble when side of pan is bumped with wooden spoon.  Allow cheesecake to cool in oven, leaving door slightly ajar.

    Refrigerate when completely cooled.

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    January 20th 2007
    Best ever vanilla cheesecake

    Posted under Baking & Desserts & Cakes and Muffins

    This is a Silvana Franco recipe and has a fantastic texture, with a light lemon and vanilla flavour. Keep it in the fridge and cut slices off it all week!

    200g gingernut biscuits
    50g butter, melted
    1 vanilla pod
    3 x 250g mascarpone cheese
    125g caster sugar
    2 tblsp cornflour
    3 eggs
    grated zest of 1 lemon

    1. Preheat oven to 180C (fan forced 160C), gas mark 4. Put the biscuits into a strong polythene bag and crush with rolling pin. Tip into a large bowl. Stir in the melted butter until evenly mixed.

    2. Turn the crumb mixture into a 23cm non-stick springform cake tin, pressing the crumbs down firmly with the back of a spoon. Place in the fridge to chill for 5 - 10 minutes.

    3. Using a small knife, slit open the vanilla pod and scrape the seeds into a large bowl. Add the mascarpone, sugar, cornflour, eggs and lemon zest, and beat with an electric mixer until smooth.

    4. Pour the mixture into the cake tin and place on a baking sheet. Bake for 45 minutes or until golden - the filling will still be a little wobbly at this stage. Turn off the oven, open the door and leave the cheesecake inside until completely cool - the filling will set as it cools. Cut into wedges to serve.

    img_0488.jpg

    2 Comments »

    January 8th 2007
    C’s Lemon and Lime Tart

    Posted under Desserts

    Lemon and Lime Custard

    4 whole eggs
    4 egg yolks
    1 cup sugar
    2/3 cup lemon juice, freshly squeezed
    2/3 cup key lime juice, freshly squeezed
    Zest from 2 lemons, cut into big strips
    Zest from 2 key limes, , cut into big strips
    110 gm butter, cut into 1 cm x 1cm chunks

    In the top pot of a double boiler, combine the eggs, egg yolks, sugar, lemon juice, lime juice and zest. Heat the ingredients on a low heat and blend them together well. Stirring constantly, simmer the mixture for 10 minutes or until it it thick (thick enough to coat the back of a ladle). Remove from heat immediately. Add one chunk of butter at a time and stir it in well so that the butter is melted. Remove the strips of zest, cover the pan and let it cool to room temperature. Pour mixture into the tart shells. Let it sit until the mixture sets a little. Prior to serving, dust with a little bit of icing sugar. Serve with a dollop of double cream or icecream.

    Tart Shells (makes 2 x 23 cm tart shells)

    2 1/2 cups flour
    1/2 cup sugar
    450 gm cold unsalted butter, cut into small pieces
    2 egg yolks
    2 tbsp double cream

    Combine the flour, sugar and butter in a medium bowl. With a pastry blender, cut the ingredients together so that the mixture is crumbly. Combine the egg yolks and 1 tbsp double cream in a small bowl and mix them together. Add the egg yolk mixture to the flour mixture and blend them together to form a smooth ball. (If the consistency of the dough is too solid, add the other 1 tbsp cream).
    Place the dough on a lightly floured surface and divide in half. Press each half into a 2.5 cm thick circle. Wrap the circles in plastic wrap and refridgerate them for 1 hour. Preheat the oven to 180 degrees C. On a lightly floured surface, roll the dough out to fit a 23 cm pie dish. Blind bake with some pie weights for 15 mins. Remove pie weights and bake for another 10 minutes, or until it is brown and golden.

    Lemon and Lime Tart

    1 Comment »

    January 7th 2007
    Melhoneybee’s Toblerone Slice

    Posted under Desserts

    200g toblerone (milk, white or dark)
    600ml thickened cream
    2 packets chocolate ripple biscuits
    1 punnet fresh raspberries (or bag frozen ones-Sara Lee are good)
    2 flakes

    In a glass or metal bowl over a saucepan of simmering water, melt toblerone until just melted, stirring frequently with a metal spoon.

    Whip cream till peaks form, then remove 1/3 and reserve for later.

    Cool the toblerone until it is still runny, but not hot (about 5 minutes). Fold gently through 2/3 of the whipped cream.

    Fold the remaining cream through the raspberries.

    In a serving dish place a layer of chocolate ripple biscuits on the bottom, followed by a layer of toblerone cream. Repeat, then place a layer of biscuits followed by a layer of raspberries and cream. Repeat, finishing with the whipped raspberry cream on top. Garnish with crumbled flake or grated chocolate.

    This dish can be prepared a few hours ahead of time, or the day before. Garnish before serving.

    Submitted to our July Cookbook by Melhoneybee.

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    January 6th 2007
    Sapph’s Easy Pavlova

    Posted under Desserts

    3 egg whites
    1 1/2 cups castor sugar
    1/2 tspn vanilla essence
    1 tspn vinegar
    1 tspn cornflour
    4 tblspns boiling water

    Method

    Place all ingredients into bowl of electric mixer, beat on high speed until mixture is very stiff (approx 15 minutes). Spread onto a prepared tray. This mixture makes one 28cm approx pavlova.

    Electric Oven
    Bake in moderate oven 10 minutes. Reduce heat to slow, bake further 45 minutes, cool in oven.

    Gas Oven
    Bake in moderate oven 10 minutes. Reduce heat to slow and bake a further 1 to 1 1/2 hours. Cool in oven.

    Posted on the AYW forum by sapphire_aus.

    1 Comment »