Desserts

Whip cream with icing sugar in a large bowl. Pour in yogurt.
Halve the marshmallows & drain the cherries, combine with the creamy yogurt mix.
Leave to sit for 5+ hrs, or overnight.
(optional: add grapes, nuts, or chopped fruit)

Pavlova

4 egg whites
3 Tbsp cold water
1 cup white sugar

1 Tbsp cornflour
1 tsp vanilla
1 tsp vinegar

Beat egg whites until stiff. Stir in the water, then gradually add sugar.
Mix in remaining ingredients. Divide mix in half.
Place each half on a separate piece of baking paper on oven tray and cook at 160C for 12 min, then turn off oven but leave pavlova in for one hour as it cools.
When ready to serve, cover base with cream & fruit. Then place other half on top & decorate with more fruit.

Pancakes

4 oz flour
¼ tsp salt
1 tsp baking powder
2 eggs
1 ¼ milk

Sift dry ingredients together, make a well in the centre & drop in eggs & milk to make a thin batter. Heat a little butter in a frying pan. Cover bottom of pan with batter and cook until golden brown, turn over & cook other side. Repeat until batter is gone. Serve.

Pikelets

1 egg

1/4 cup sugar

3/4 cup milk

1 cup flour

1 tsp baking powder

1/4 tsp salt,

25g butter

Beat the egg and sugar until thick and add with the milk to the sifted flour, salt and baking powder. Lastly add melted butter. Mix until smooth and cook in spoonfuls in a hot greased pan.

Powder Puffs

4 eggs
1 cup sugar
6 Tbsp flour
1 tsp baking soda
2 sm tsp cream of tartar
1 tsp vanilla

Beat eggs & sugar until smooth & thick. (approx. 5-10 mins)
Mix dry ingredients well then mix with eggs & sugar.
Drop small spoonful’s on greased baking paper over oven tray.
Bake approx 13 mins at 130'C. (fanbake last 2 mins)
Allow to cool. Store in airtight container until ready to use.
Fill with cream 10 mins before serving.

Cream Puffs

(choux pastry)

1 cup water
75g butter
1 cup flour
¼ tsp salt
4 eggs

Put water & butter in a pot over low heat until butter melts. Bring to boil. (Important!)
Add sifted flour and salt all at once. Stir until mixture forms a ball & leaves the sides of the pot. Remove from heat immediately.
Put pastry in large bowl & spread up the sides to allow to cool slightly.
In separate bowl beat eggs until just combined.
Beat the pastry with electric mixer. Add eggs gradually, beat well after each addition.
Mixture should be very smooth, thick & glossy.
Drop spoonfuls of mix onto lined oven tray, allowing room for spreading.
Bake at 200'C for 10 mins, reduce heat & cook for another 20 mins until golden brown. When cooked, remove from oven & make a small slit in side of puffs for steam to escape. Place in warm oven for a few minutes to dry out. When cool,
store in airtight container. Serve, filled with whipped cream & topped with chocolate.

Fluffy Rice Pudding

½ cup short grain rice
3 cup milk
¼ tsp salt
2 eggs
½ cup sugar
1 tsp vanilla

Cook rice in salted milk until tender, stir often.
Separate eggs. Beat egg whites with sugar until soft peaks form.
Stir egg yolks & vanilla into hot cooked rice. Reheat briefly stirring constantly.
Remove from heat & fold in beaten egg white mix. Serve immediately.

Boysenberry & Apple Sponge

4 apples (peeled & sliced)
425g can boysenberries in syrup
3 eggs
½ cup sugar
2 Tbsp hot water
¾ cup flour
¾ tsp baking powder
½ tsp mixed spice
¼ tsp salt

Microwave apples for 8 mins, until soft.
Stir in boysenberries & in place in a lightly greased lasagne style dish.
In a large bowl, beat eggs & sugar until thick.
Pour hot water down the inside of the bowl & sift in flour, baking powder, spice & salt.

Fold in until combine. (do not beat!)
Pour over fruit. Bake at 180C for 45 mins or until sponge springs back when lightly touched. Serve warm with ice cream, yogurt or custard.

Nutty Banoffee Pie

2 sheet sweet short pastry (defrosted)
75 butter
¾ cup brown sugar
250g cream cheese
½ cup peanut butter
1 egg
3 bananas (peeled)

Grease & line oven flan dish with pastry sheets.
Bake blind for at 190C for 12 mins, then remove baking blind material & return to oven for 5 mins, until pastry is well cooked. Cool.
Place butter & sugar in a pot, melt butter, then simmer 1 min.
Stir in cream cheese & peanut butter. Continue to stir until smooth & thick. Quickly beat in egg. Remove from heat. Slice bananas over flan base. Then pour over peanut toffee filling. Chill for 2 hours, serve topped with whipped cream & grated chocolate.

Lemon Cheesecake

250g pkt plain biscuits
125g melted butter

250g cream cheese
1 cup sugar
1 tsp vanilla
¼ cup lemon juice
85g pkt lemon jelly
¾ cup boiling water
1 cup evaporated milk (well chilled)
1 cup cream

Crush plain biscuits & mix with melted butter. Press into lined dish and chill.

In a large bowl combine cream cheese, sugar, vanilla & lemon juice until smooth.

Mix jelly with boiling water, cool for 5 mins then add to cream cheese mix.

In another bowl beat the evaporated milk until light & fluffy. Tip into cream cheese mixture.

Quickly whip the cream & add to the mix. Fold all together.

Chocolate Custard

1 ½ Tbsp Cocoa
1 ½ Tbsp custard powder
3 Tbsp sugar
½ tsp vanilla
2 cups milk

Mix custard powder and sugar with ¼ cup milk in a large glass bowl.
Stir until smooth. Add vanilla and remaining 1 ¾ cup milk.
Cook in microwave on high for 5-6 minutes, stirring at 1 minute intervals.
Serve immediately.

Peach Cobbler

2 tin peaches

1 cup brown sugar

1 tsp cinnamon

1 ½ cup flour

2 tsp baking powder

½ tsp salt

100g butter, melted

½ cup milk

1 egg

Preheat the oven to 200'C. Grease an ovenproof dish.

Drain the tinned peaches and combine with half the sugar and half the cinnamon.

In a large bowl, combine the remaining dry ingredients.

In a separate bowl whisk the melted butter milk and egg.

Stir into the dry ingredients to form a stiff batter.

Spread half the batter in the dish, add the peaches then spread over the remaining batter.

If it is uneven and lumpy with the odd bit of peach showing through, that will just add to its charm. Sprinkle with a little sugar then bake for 40-50 mins, until golden and springy.

piklets