Recipes - Desserts

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NOTE: This page is a daughter page of: Recipes


On these page I keep a collection of my mother's recipes. This page is desserts, with my favorites marked with *s.


Desserts



Impossible Pie ***

Ingredients:
  • 4 eggs
  • ½ cup butter or margarine
  • ½ cup plain flour
  • 2 cups milk

  • 2 teaspoons vanilla
  • 1 cup sugar (I put ½)
  • 1 cup coconut

Instructions:
Mix all ingredients in a blender. Pour mixture into 25 cm greased pie plate. Bake at 350F / 180C for 1 hour or until 1 center is firm (maybe ¾ hr). The flour settles at the bottom to form a crust, the coconut forms a topping & the center is an egg custard filling. (if you try to halve the recipe it doesn't work)




Pavlova *

Ingredients:
  • 2 egg whites whipped very stiffly, and add following
  • 1 cup castor sugar
  • 1 teaspoon white vinegar

  • ½ teaspoon vanilla essence
  • 1 teaspoon cornflour

Instructions:
Spread this very thick mixture onto 2 lightly greased oven sheets (or foil) as flattish 9 inch circles. Bake in preheated moderate oven for 10 minutes, then reduce heat to very slow and bake approx. 45 minutes. Turn off heat and cool in the oven. Peel off foil when cold. With two layers you can make a chiffon filling with cocoa, or tin sweetened chestnut purée flavoured with sweet sherry and added at last minute to 1 jar whipped cream. Layer meringue, purée, meringue, purée and top with cream or small meringues or just chocolate sprinkles.




Wet Chocolate Cake

Ingredients:
  • 600ml cream
  • 1 teaspoon instant coffee powder
  • 5 rounded tablespoons drinking chocolate

  • sherry
  • 1 pk 375g savoiardi biscuits (sponge fingers)
  • grated chocolate for serving

Instructions:
Whip cream and coffee lightly, add chocolate a spoonful at a time and whip til cream is thick and smooth. Put sherry in bowl and dip biscuits in. Arrange 8- 10 side by side on a flat serving dish. Spread over layer of choc cream - then layer of sherried biscuits, then cream and top with sherried biscuits. Frost all over top and sides with choc cream. Refrigerate at least 24 hours, but can make 2 days ahead. Top with grated chocolate.




Pineapple Sweet

Ingredients:
  • 1 small tin crushed pineapple
  • 1 pk lemon jelly
  • ¾ cup sugar

  • 1 tin Ideal milk (evaporated milk left 2 days in frig)
  • juice of one lemon

Instructions:
Place pineapple and sugar in saucepan. Heat and add jelly crystals. Heat till almost boiling, stirring well. Remove from heat - add lemon juice. When almost set, beat milk till doubled or more in bulk. Stir in mixture and set in frig.




Orange Dessert

Ingredients:

Instructions:
Remove inside from orange (cut top off). Add gelatine to insides and replace in orange. Cream on top.




Lemon Chiffon Pie

Ingredients:
  • Filling:
  • 1 level dessertspoon gelatine
  • ¼ cup cold water
  • 3 eggs separated
  • …“ cup sugar
  • grated rind of one lemon
  • ¼ cup lemon juice

  • Crumb base:
  • 1pk Nice biscuits
  • 4 oz margaine

Instructions:
Biscuit Crumb Base:
Line torte tin with foil. 1pk Nice biscuits ground fine, add 4 oz melted margarine. Mix well and press into sides and bottom of tin (will do 2, 9inch pie plates). Set in frig for 10 minutes or more.
Filling:
Place yolks, sugar & lemon juice & rind in a saucepan to heat stir well. Add gelatine & remove mixture from heat. Cool. When nearly set, whip whites stiffly, add mixture & put it into pie case. Add whipped cream.




Passionfruit Flummery

Ingredients:
  • 1½ cups water
  • ¾ cup sugar
  • 1 tablespoon gelatine

  • 1 dessertspoon plain flour
  • juice of 1 orange and 1 lemon (or 2 oranges)
  • 3 to 4 passionfruit

Instructions:
Mix flour to smooth paste with fruit juice. Add sugar, water and gelatine and bring to boil stirring well. Simmer 1 minute. Cool and add passionfruit pulp. When quite cold beat till doubled in bulk and light in color. Place in dish and refrigerate till set.




Pineapple Marshmallow

Ingredients:
  • 1 large tin pineapple pieces cut up small
  • 1 small packet marshmallows cut each into 4
  • 1 jar unwhipped cream

Instructions:
Stir all together in bowl and leave in fridge all day. Can add chopped cherries, tinned mandarin pieces, coconut or non-salted almonds and stir in before serving. Can add 1 tablespoon sherry.




Chocolate Mouse

Ingredients:
  • 4 eggs
  • 1 cup sugar
  • 4 tablespoons gelatine dissolved in ¼ cup boiling water

  • 4 dessertspoons cocoa
  • 1 dessertspoon rum or sweet sherry or 1 teaspoon vanilla or peppermint essence

Instructions:
Separate eggs. Beat yolks with ½ cup sugar. Add dissolved gelatine into which cocoa has been stirred to smooth paste. Mix well so no lumps. Whip whites to stiff peaks, slowly add ½ cup sugar and beat. Add yolk, cocoa mixture to whites; add flavouring to taste and mix gently with a fork. Do not beat, just fold in. Set in fridge.




Fruit Berry Cream

Ingredients:
  • lots of berries

Instructions:
Fresh cooked blackberries or canned berries drained and pureed. Chilled and stirred through stiffly beaten cream just before serving in individual dishes, decorated with a few whole berries. Use liquid to make a jelly.




Fluffy Summer Dessert

Ingredients:
  • 1 tin Ideal of Carnation milk (left for 2 days in fridge)
  • 1 tablespoon gelatine

  • 2 tablespoons sugar
  • vanilla
  • pink coloring if wish

Instructions:
Whip milk till doubled in bulk, add sugar, vanilla and gelatine dissolved in ¼ cup hot water. Beat well set in fridge.




Golden Puff Balls

Ingredients:
  • Puff Balls:
  • 1 cup SR flour
  • 1 level tablespoon margarine
  • 1 beaten egg
  • little milk, pinch salt

  • Syrup:
  • 1 cup water
  • ½ cup sugar
  • 1 level tablespoon margarine
  • 1 level tablespoon syrup

Instructions:
Rub margarine into flour, add beaten eggs and milk to make dry dough. Divide into 8 and roll into balls. Place all ingredients for syrup into saucepan. Bring to boil and add balls. Lower heat and simmer gently with lid on for 15 - 20 minutes.




Simple Steamed Pudding

Ingredients:
  • Grease steamer with margarine.
  • 1 cup SR flour
  • ½ cup sugar
  • 1 cup sultanas

  • 1 cup milk (warm this to melt margarine)
  • 1 tablespoon margarine melted in milk
  • 1 level tablespoon carb soda

Instructions:
Add ingredients in above order to mixing bowl. Mix well. Place in greased steamer pan with lid tightly shut. Place in large saucepan (lid shut) with water up to 1" of lid of steamer. Let water boil, and then let it bubble slowly for 1½ hours. Serve hot with custard, cream or ice cream.




Steamed Golden Pudding

Ingredients:
  • 2 tablespoons margarine
  • 2 tablespoons golden syrup
  • ¾ teaspoon carb soda
  • Pinch salt

  • 1 tablespoon sugar
  • ¾ cup milk
  • 1½ cups SR flour

Instructions:
Melt margarine, sugar, syrup and milk. Dissolve carb soda in warm mixture. Add flour/salt. Mix well. Place in greased steamer and simmer 1½ hours (steamer lid tightly fitting and water as above recipe). Serve with heated golden syrup and cream.




Butterscotch Pudding

Ingredients:
  • 1 cup brown sugar
  • 2 eggs
  • 2 cups milk

  • 2 tablespoons plain flour
  • 2 tablespoons butter

Instructions:
Put sugar, yolks, flour and milk in saucepan. Heat, stirring well so no lumps. Cook 2 or 3 minutes. Add butter. Put in a crumb base pie case or in a greased tart plate. Whip 2 whites stiffly and gradually add ¼ cup sugar.




Sticky Date Pudding (Reduced Fat) *

Ingredients:
  • Filling
  • 1 cup chopped dates
  • 1 teaspoon carb soda
  • 1 teaspoon vanilla
  • 1 cup boiling water
  • 1 tablespoon marg
  • 1 cup caster sugar
  • 1 egg
  • 1 cup SR flour

  • Sauce
  • ½ cup soft brown sugar
  • ½ tin skim condensed milk

Instructions:
Preheat oven to 160oC. Mix together date, carb soda, vanilla and water. Beat marg and sugar well, add egg and beat till creamy. Fold in flour and date mixture. Pour into pre-greased 18cm square tin and bake for 30-40 minutes. To make sauce, bring ingredients to boil, simmer constantly for 5 minutes. Un-mould pudding, cut into 8 portions and pour sauce over. Serve immediately.




Fruit Gelato

Ingredients:
  • 1 cup any fruit
  • 1 cup water or fruit juice (if used canned fruit)
  • 1 cup sugar (less if heavy syrup tin fruit used)

  • 1 very small banana (if too large the flavour dominates)
  • juice of 1 lemon and 1 orange

Instructions:
Put in blender the ingredients on the left. Now blend or puree all above. Place in freezer till soft set. Beat 2 egg whites and 1 tablespoon sugar till stiff. Soften soft-set and blend into egg whites. Freeze overnight. To serve, flake gelato in large pieces, can serve over iced fresh fruit or individual dishes.




Pawpaw Sorbet

Ingredients:
  • 1 ripe pawpaw
  • 1 - 3 tablespoons lemon juice

  • 1 egg white
  • 2 tablespoons castor sugar

Instructions:
Peel pawpaw, remove seeds, chop roughly and puree in blender to smooth consistency. Combine with lemon juice and pour into chilled ice cream tray. Freeze till just starting to set around edges. Whisk white stiffly, add sugar. Remove pawpaw mix to chilled bowl and beat till smooth. Fold in meringue and pour into freezer tray. Cover with foil and freeze.




Mango Cheesecake

Ingredients:
  • Crumb crust:
  • 1 cup plain sweet biscuits crumbs
  • 1 cup finely chopped walnuts
  • 75g melted margarine

  • Filling:
  • 250g cream cheese
  • ½ cup castor sugar
  • 3 medium mangoes
  • 300 ml thickened cream
  • 1 tablespoon gelatine
  • ¼ cup water

Instructions:
Combine and press crumb crust ingredients over base greased spring pan. Refrigerate 30 minutes.

Process cheese, sugar and ½ mangoes till smooth. Add cream and mix well. Transfer to big bowl. Sprinkle gelatine over water and dissolve over hot water. Cool. Add to mango mixture and stir in rest of mangoes cut into small pieces. Pour into crumb base and refrigerate. Decorate with slices of mango and cream if wish.




Unbaked Cheesecake

Ingredients:
  • Base:
  • 1½ cup sweet biscuits crumbs (eg. Marie)
  • 1/3 cup melted butter

  • Filling:
  • 500g Philadelphia cream cheese
  • 1 can 400g condensed milk
  • ½ cup lemon juice

Instructions:
For base: combine crumbs and butter, press into base of 22cm pie dish and chill. For filling: beat cream cheese until smooth, add condensed milk and juice, mix well and pour into crumb base. Chill 3-4 hrs before serving. Top with fruits as desired.




Chocolate Fudge Pie

Ingredients:
  • 1 level tablespoon gelatine
  • ¾ cup sugar
  • 1 egg yolk lightly beaten
  • ½ cup milk
  • ¼ cup marsala or sweet sherry

  • 125g unsweetened chocolate melted
  • 1 can evaporated milk - chilled
  • 1 cup walnuts chopped
  • 1 biscuit crumb base in spring pan

Instructions:
Combine gelatine and sugar. Blend egg yolk, milk and sherry together and add to gelatine mixture. Fold in melted chocolate and heat slightly to melt gelatine and sugar. Remove form heat and beat till smooth. Chill in fridge till partly set. Whip up chilled evaporated milk till very thick. Fold in chocolate mix and nuts. Place in prepared crumb base. Chill thoroughly. Serve with whipped cream and chocolate. Better to soak gelatine in cold water then put it in cup into pan of boiling water to dissolve. Can add whipped egg whites if want.




Gramma Pie

Ingredients:
  • Pastry:
  • 2 cups plain flour
  • ½ teaspoon baking powder
  • pinch salt
  • 185g butter
  • 1 egg
  • 1 tablespoon sugar
  • 2 tablespoons cold water

  • Filling:
  • 1kg gramma
  • ½ teaspoon salt
  • ¾ cup brown sugar
  • ½ cup sultanas
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 tablespoon flour
  • 1 lemon
  • 30g butter

Instructions:
Peel gramma and dice. Place in saucepan and cover with boiling water, add salt and simmer for 5 minutes. Drain. Mix in brown sugar etc. Bake in hot oven 220oC for 30 minutes; reduce to moderate 180oC for 40 minutes.




Pumpkin Pie

Ingredients:
  • Make ½ above gramma pastry.
  • 2 cups cooked mashed pumpkin
  • 450g can evaporated milk
  • 2 beaten eggs

  • ½ cup brown sugar
  • ½ teaspoon ginger
  • 1 teaspoon cinnamon
  • pinch cloves

Instructions:
Combine ingredients for filling and carefully spoon into chilled shell. Bake in hot oven for 30 minutes, reduce to 180oC for further 15 minutes or until filling is set.




Blanc Mange

Ingredients:
  • 1 pint milk
  • 2 tablespoons sugar

  • 1½ oz cornflour
  • vanilla or lemon rind or cocoa melted to paste and added

Instructions:
Bring milk and sugar to boil slowly and add cornflour mixed to smooth paste with milk. Stir all time and boil 3 minutes. Put in bowl, coll. Serve cold with fruit and ice cream.




Moccha Dessert

Ingredients:
  • 1 tin Ideal milk (not condensed but evaporated milk)

Instructions:
Leave tin in fridge for at least 2 days to chill. Whip well to double or triple bulk. Add 2 tablespoons sugar and 1 good tablespoon gelatine dissolved in ¼ cup boiling water. Add vanilla to taste, or mix cocoa and instant coffee to paste and add, or just cocoa or just coffee. Chill well.




Biscuit Crumb Pie Case

Ingredients:
  • ½ lb Nice biscuits ground finely
  • ¼ lb cooking margarine melted

Instructions:
Mix well and press into base and sides (an line with foil first) of torte tin. Place in fridge 20 minutes at least before filling.
Filling:
Lemon or orange chiffon Mocha dessert




Chilled Lemon Sago

Ingredients:
  • ½ cup sago
  • 1½ cup cold water

  • juice one lemon
  • 3 tablespoons golden syrup (or brown sugar)

Instructions:
Put all ingredients into saucepan; cook slowly until sago is transparent (about 30 minutes). You can put in more water as sago is cooking to make consistency you like - it thickens as it cools. Also can add lemon, or syrup to taste.




Apple Crumble Pudding

Ingredients:
  • 4 large cooking apples
  • 3 tablespoon golden syrup
  • 1 lemon
  • 1 cup SR flour
  • pinch salt

  • ½ cup brown sugar
  • 2 tablespoon butter
  • ½ teaspoon cinnamon
  • 2 tablespoon coconut

Instructions:
Stew apples in very small quantity of water, mix with syrup, grated lemon rind and add lemon juice. Pour into pie dish. Rub butter into sifted flour, sugar and cinnamon. Sprinkle over apples. Cover with coconut and bake in slow oven for ½ hour.




Strathbogie Mial

Ingredients:
  • 1 large tin pear halves, drain well
  • 2 oz castor sugar
  • grated rind and juice of 1 lemon

  • 1/8 pint ginger wine (Stone's brand is good)
  • ½ pint thickened cream

Instructions:
Drain pears and put one or two halves in bottom of each glass serving dish with a little pear juice. Beat sugar, lemon juice, rind and wine till sugar dissolves. Leave in fridge till serving time. Just before serving add whipped cream and mix lightly. Spoon gingered cream over pears and sprinkle with cinnamon.




Afters


Marshmallow Roll (Unbaked)

Ingredients:
  • 4oz (125g) dark chocolate
  • 3 tablespoons margarine
  • 1 small packet marshmallows
  • 1 egg

  • ½ cup chopped walnuts
  • 2 cups icing sugar
  • 1 teaspoon dried coffee
  • coconut

Instructions:
Melt chocolate and margarine. Cut marshmallows in 4. Mix all dry ingredients; add egg, melted choc/marg and lastly marshmallows. Place mixture in fridge for ½ - 1 hour. Then make two rolls of mixture and roll in coconut. Store in foil in fridge and slice when required.




Date Fingers (Unbaked)

Ingredients:
  • 4 oz margarine
  • ½ cup sugar

  • 1 cup chopped dates
  • 3 cups rice bubbles

Instructions:
Melt margarine, add sugar and dates, Stir over heat till mixture boils and thickens. Remove from heat, add rice bubbles. Mix well. Pres into greased 7x11" tin. Refrigerate till firm, then cut. Or ice with choc icing. Store in fridge.




Fudge Fingers

Ingredients:
  • ½ lb Nice biscuits ground fine
  • 4 oz margarine melted
  • 4 tablespoons brown sugar
  • 3 tablespoons cocoa

  • 1 good cup mixed fruit
  • 2 tablespoons milk
  • vanilla

Instructions:
Melt margarine, add sugar, cocoa, fruit, milk and vanilla, and simmer 5 minutes. Pour over biscuits. Press into 7x11" tin - ice with chocolate icing.




Coconut Lemon Slice

Ingredients:
  • 6oz copha
  • 1 can condensed milk
  • 1 cup icing sugar
  • 2 cups coconut

  • 1 level dessertspoon finely grated lemon rind
  • juice of 2 lemons
  • 1 pk Weston's morning coffee biscuits

Instructions:
Melt copha, add all ingredients, and mix well. Place ½ pk biscuits over base of slab 7x11" greased tin. Cover evenly with cooled mixture. Place remaining biscuits on top and press into mixture. Ice with thin lemon icing. Store in fridge 24 hours before cutting into squares. Keep in fridge.