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Peach & Raspberry Cheesecake

 

What you need:

115g  unsalted butter, melted

1 pack ginger nut biscuits

125g tinned peaches, well drained and cut into chunks

3 200g tubs  light soft cheese

100g caster sugar, plus 1 tbsp

1 tsp vanilla extract

Zest of 1/2 lime

6 gelatine leaves

300ml carton double cream

1/2 x 340g pack  frozen raspberries, thawed

1 tbsp cornflour

What you do:

Use a little of the butter to grease a 23cm nonstick spring clip cake tin

Break the ginger nuts into a food processor and whizz until you have fine crumbs

Mix with the remaining butter and spoon into the cake tin. Press into an even layer, then scatter the peach chunks on top

Beat the soft cheese with the sugar, vanilla extract and lime zest

Place the gelatine leaves in a separate bowl and cover with cold water, leave to soak for 5 mins

Meanwhile, place 100ml of the double cream in a small saucepan and heat until almost boiling

Remove the gelatine from the bowl and squeeze out the excess water

Add to the hot cream and stir until dissolved. Leave to cool

Beat the gelatine cream into the cheese mixture

Whisk the remaining cream until soft peaks form and fold into the cheese mixture

Pour over the peach chunks and biscuit. Chill for at least 3 hours, until set

Meanwhile, place the raspberries in a small saucepan with 50ml water and 1 tbsp caster sugar

Mix the cornflour to a smooth paste with 1 tbsp water. Heat the raspberries, stirring until the sugar dissolves

Add the cornflour paste and increase the heat slightly. Bring to the boil, stirring until thickened. Transfer to a bowl, leave to cool, then cover and chill

Just before serving, run a knife around the inside of the tin and unclip

Place the cake on a plate and spoon over the raspberry sauce.

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Berry Crumble Cups

 

What you need:

150g  plain flour

35g brown sugar

60g  porridge oats

4 tbsp  unsalted butter, melted

To serve:

Thick yogurt or ice cream

What you do:

Preheat the oven to 190 C/ 375 F / Gas mark  5.

Hull the strawberries and cut into chunks. Divide them and the other berries between 4 cups.

Mix the rest of the ingredients together and spoon on top of the berries.

Bake for 25 mins until the topping is golden.

Serve with a dollop of thick yogurt or ice cream, if you like.

 

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Cinnamon Roll Casserole (Slow Cooker)

 

What you need:

2 12 oz tubes of cinnamon rolls cut into quarters- divided

4 eggs

½ cup whipping cream

3 Tbsp maple syrup

2 tsp vanilla

1 tsp cinnamon

¼ tsp nutmeg

What you do:

Spray your slow cooker  with cooking spray.

Place a layer of cinnamon roll pieces to cover the bottom of your slow cooker completely. (Reserve icing packets)

Beat eggs, cream, maple syrup, vanilla and spices until blended well.

Pour evenly over the rolls in the slow cooker.

Place remaining roll pieces on top and spoon one packet of icing evenly over rolls.

Cover and cook on low for 2½ to 3 hours or until sides are golden and rolls are set.

Drizzle remaining icing over top and serve warm.

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tiramisu

 

What you need:

568ml pot double cream

250g tub mascarpone

75ml marsala

5 tbsp golden caster sugar

300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water

175g pack sponge fingers

25g chunk dark chocolate

2 tsp cocoa powder

What you do:

Put the cream, mascarpone, Marsala and sugar in a large bowl. Whisk until the cream and mascarpone have completely mixed and have the consistency of thickly whipped cream.

Get your serving dish ready. Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the biscuits, then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.

Cover and chill for a few hrs or overnight. This can now be kept in the fridge for up to 2 days.

To serve, dust with cocoa powder and grate over the remainder of the chocolate.

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Banana Tarte Tatin

 

What you need:

¾ cup superfine sugar
4 tbsp. unsalted butter
1 tsp. orange zest
¼ tsp. ground cinnamon
4–5 firm-ripe bananas, halved lengthwise
1 14-oz. package frozen puff pastry,  thawed
Vanilla ice cream, for serving (optional)

What you do:

Preheat the oven to 200 C / 400 F/ gas mark 6.

Arrange an oven rack in the top third of oven . Cook sugar and butter in an 8″ skillet or frying pan over medium heat, swirling skillet / frying pan often, until mixture is deep golden brown, 8–10 minutes. Remove from heat and stir in orange zest and cinnamon; pour caramel mixture into a 7½” x 12″ baking dish and spread to cover the bottom. Lay bananas cut side up over the caramel, cutting pieces as needed to fit in the baking dish.

Unfold puff pastry sheet over bananas, trimming edges of pastry to fit the dish, and tuck in the edges. Prick pastry sheet all over with a fork. Bake until pastry is puffed and golden brown and caramel is bubbling around the edges of the dish, about 30 minutes. Transfer baking dish to a rack and let cool for 2 minutes.

To serve, place a serving platter or baking sheet upside down over the baking dish and carefully invert tart onto platter or sheet. Cut tart into large squares and serve with scoops of vanilla ice cream, if you like.

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Peanut Butter & Chocolate Torte

 

What you need:

for the crust:

1 box chocolate cake mix

1 egg

1/3  cup. melted butter

for the filling:

1 1/2  cup. whole milk

1/4 tsp. salt

3 large egg yolks

1/3  cup firmly packed brown sugar

4 tsp. flour

1/2 cup creamy peanut butter

1/2 tsp. vanilla extract

for the ganache topping:

3 oz. semi-sweet chocolate, chopped

4 Tbsp. butter, cut into small pieces

1 Tbsp. light corn syrup

What you do:

Preheat the oven to 180 C / 350 F / gas mark 4

Spray a 9 inch spring form pan or tart pan with non-stick cooking spray.

Mix together  cake mix, egg, and butter in a bowl until a soft dough forms.

Spread the dough into the prepared pan, pressing it into the bottom and about 1 inch up the sides of the pan if using a springform pan.

Bake the crust for 15-20 minutes, until it has puffed up and is baked through.  Use a spoon (or the bottom of a drinking glass) to press the crust back down and against the sides.

Allow crust to cool completely.

To make the filling, combine the milk and salt in a medium saucepan and bring to a simmer.

In a medium bowl, whisk together egg yolks, brown sugar and flour.

Slowly ladle in half of the hot milk over the egg mixture, whisking constantly (do this slowly or the milk will cook the egg yolks).

Pour egg mixture back into the remaining milk in the pan.

Cook over medium heat, whisking constantly, until mixture comes to a boil and thickens, about 4 minutes.

Continue to cook, still whisking constantly, for 1 more minute.

Remove pan from heat, then whisk in peanut butter and vanilla.

Pour the hot filling into the cooled crust and spread evenly.

Carefully press a piece of plastic wrap directly onto the surface of the filling (to prevent a skin from forming) and refrigerate for at least 2 hours before adding the chocolate glaze.

To make the chocolate glaze, melt the chocolate and butter in a double boiler over medium heat, stirring to combine.

Stir corn syrup into the melted mixture until smooth.

Remove plastic from chilled tart and carefully pour the hot glaze over the filling, spreading evenly to cover the filling.

Refrigerate the tart for 30 minutes before serving.

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Lemon Cheesecake Delight

What you need:

For the lemon curd:

1/2 cup fresh lemon juice

2 tsp finely grated fresh lemon zest

1/2 cup sugar

3 large eggs

3/4 stick (6 tbsp) unsalted butter, cut into bits

For the crust:

1/2 cup butter softened

1/2 cup coconut oil

11/2 Cups sugar

2 Tbsp finely shredded lemon peel

1 tsp. baking soda

1 tsp. cream of tartar

2 eggs

1 tsp. vanilla

3 Cups flour

For the No Bake-Cheesecake filling:

1 tsp fresh lemon juice (t o taste)

1 tsp. finely grated lemon zest (to taste)

3 packages (8 oz Each) Cream Cheese, Softened

1-1/2 cup Sugar

2 tsp Vanilla Extract

1/2 cup Sour Cream

What you do:

For the lemon curd:

NOTE: Do NOT boil. The eggs will overcook and you will have little pieces of egg floating about in your curd.

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan.

Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold the marks of the whisk.

When the first bubble appears on surface (about 6 minutes) remove from heat immediately.

Transfer lemon curd to a covered bowl and chill until cold, at least 1 hour.

Curd can be chilled up to 1 week

For the lemon cookie crust:

Preheat oven to  180 C /350 F / gas mark 4

In a large mixing bowl, beat butter and coconut oil 30 seconds with an electric mixer.

Add sugar, lemon peel, baking soda, cream of tartar, and salt

Beat until combined.

Mix in eggs and vanilla, mix in flour on low speed, increasing as it mixes

Pat half the dough into a 9 x 13 foil or well oiled parchment lined pan, extend the parchment over the ends of the pan to provide handles

Bake 12 minutes. Cool a bit in the pan, then, use the foil or parchment to lift it onto a wire rack.

Cut a piece of parchment paper to fit the bottom of the 9 x 13 pan and oil it well. Pat the crust into the bottom of the pan and bake 12 minutes.

Leave this crust in the pan and cool the whole thing in the fridge while making the cheesecake filling. Use the cooled, foil lined crust for the top.

Finally, while the crust is cooling, make the No bake cream cheese filling.

For the cheesecake filling:

In a clean bowl, combine the cream cheese and sugar and beat on low speed until mixed.

Add vanilla, lemon juice, and lemon zest.

Mix with an electric mixer until smooth, stopping to scrape the sides of the bowl.

Mix until the mixture is perfectly smooth and blended, stopping to scrape the sides of the bowl as necessary. Use immediately, or chill.

when the cookie crusts are cool:

Smooth the cream cheese mixture on to the bottom cookie crust.

Spoon or ladle the lemon curd over the cream cheese layer.

break the cookie layer up and crumble it over the lemon curd.

Refrigerate for at least 2 hours, until cold and set, preferably overnight

 

 

 

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What you need:

5 medium apples
1/3 cup fresh or frozen cranberries, thawed and chopped
1/4 cup packed brown sugar
2 tbsp chopped walnuts
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Whipped cream or vanilla ice cream, (optional)

What you do:

Core apples, leaving bottoms intact. Peel top third of each apple; place in a 5-qt. slow cooker. Combine the cranberries, brown sugar, walnuts, cinnamon and nutmeg; spoon into apples.

Cover and cook on low for 4-5 hours or until apples are tender.

Serve with whipped cream or ice cream if desired.

 

 

 

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What you need:

1/4 cup butter, softened
1/4 cup sugar
1 egg white
1 tsp  vanilla essencee
1/2 cup molasses
1 cup water
1-1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp ground allspice
1/8 tsp ground nutmeg
1/2 cup chopped pecans

What you do:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla. Combine molasses and water. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; gradually add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.

Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix together  hot water and butter; pour over batter (do not stir).

Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near centre of cake comes out clean. Turn off heat. Let stand for 15 minutes. Serve warm.

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What you need:

50g (2oz) raisins
25g (1oz) sultanas
25g (1oz) glacé cherries, halved
25g (1oz) ready to eat prunes, chopped
25g (1oz) dried apricots, chopped
25g (1oz) dried dates or figs, chopped
25g (1oz) dried cranberries
1/2 large orange, grated rind and juice
1/2 large lemon, grated rind and juice
1/2  cooking apple, skin on, chopped finely in a food processor
15g (1/2 oz) fresh ginger, peeled and finely chopped or grated or 1/2 tsp ground ginger
1/2tsp ground cinnamon
1/4tsp ground mace
1/2tsp ground nutmeg
25g (1oz) flaked almonds or pine nuts (optional)
50g (2oz) gram Doves Farm gluten free plain flour
1 egg
75ml brandy or extra fruit juice, or a combination of the two
ladleful of brandy or whisky for flaming

What you do:

Mix all the fruits with the spices and nuts, if you are using them, and flours in a large bowl. Mix in the egg and brandy or fruit juices. Stir thoroughly. Spoon into a bowl big enough to be able to leave approx 3cm/1 inch space at the top. Cover with a double thickness of greaseproof paper and secure with rubber bands or string.

Put in a large saucepan with water 2/3 of the way up the bowl. Bring to a gentle boil, cover the pan and steam for 2-3 hours. Remove from the pan, replace the greaseproof paper with fresh, and store in a cool place till needed.

To serve, either re-steam for 2 hours or heat in a microwave (good but not quite as good as steaming) for 2-3 minutes. Warm a ladleful of brandy over the heat, pour over the pudding and light.

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