Angels Dessert Show
Angels Dessert Show
On Awesomeradio
25th/July/08
Ingredients
1 packet plain wine or digestive biscuits crumbled
125g butter melted
1 packet lemon jelly
3/4 cup boiling water
grated rind and juice of 1 lemon
400g cream cheese
3/4 cup CSR white sugar
375ml can evaporated milk well chilled (keep in fridge overnight)
1 tsp vanilla essence
Method
Mix crushed biscuit crumbs and melted butter. Press into the base of a 21cm springform well-greased cake tin. Bake for 10 minutes at 150oC. Cool.
Melt jelly in boiling water. Add rind and juice of the lemon. Beat the cream cheese with the sugar, add to jelly, stirring until well combined and creamy smooth.
In a separate bowl, whip chilled milk until thick and fold into mixture. Add vanilla essence. Pour into crumb base and put in fridge for at least 4 hours, preferably overnight.
Makes 6 - 8 servings
Ingredients
Base
125g butter, softened
1 cup Plain Flour
1/2 cup CSR Pure Icing Sugar
Filling
1 cup CSR Caster Sugar
1/2 cup lemon juice
grated rind of 2 lemons
2 tablespoons custard powder
1/2 teaspoon baking powder
3 eggs
CSR Pure Icing Sugar to dust
Method
First make the base. Place the butter, flour and CSR Pure Icing Sugar in a food processor and run the machine until the pastry clumps together in a ball around the blade. With floured hands press this mixture into the base and up the sides of a lined 21cm loose bottomed flan tin. Refrigerate for at least 30 minutes. (The pastry will set quite firm, but it bakes best from cold).
Preheat the oven to 180 degrees C. Place all the filling ingredients in the cleaned food processor and run the machine until they are well combined. Pour into the chilled base. Bake for 25 minutes until the pastry is crisp and golden and the filling set.
Dust with CSR Pure Icing Sugar - Serve & Enjoy!!
Calypso Coffee Syrup Cake
http://www.smart-mums.com.au/site/1435875/page/895161
Ingredients
200g butter, softened
1 cup CSR Dark Cane Sugar
1 tablespoon instant coffee powder, dissolved in 1 tablespoon boiling water
1 teaspoon vanilla essence
2 tablespoons dark rum (or 1 teaspoon rum essence)
3 eggs
2 cups self raising flour
1/4 cup milk
300 ml cream, whipped to serve
Syrup
1 cup CSR White Sugar
1 cup boiling water
1 tablespoon instant coffee powder
2 tablespoons dark rum (or 1 teaspoon rum essence)
Method
Syrup - Mix sugar and half cup boiling water together in a small saucepan. Stir over medium heat until the sugar dissolves then stop stirring and boil until a dark toffee colour develops. Remove from heat and carefully add the 2nd half cup of boiling water. Be careful as it splutters and bubbles. Stir to dissolve the toffee. Measure a half cup for the cake and stir the coffee and rum into the remainder. Set aside.
Cake - Preheat oven to 180ºC.
Mix butter and dark cane sugar until creamy. Add the dissolved coffee, vanilla and rum. Beat in eggs one at a time, then fold in the flour and milk and half a cup of syrup.
Divide the mixture between 2 x 20 cm tins which have been well greased and their bases lined with baking paper. Bake for 25 – 30 minutes. Cool on a wire rack.
Drizzle the coffee syrup over the flat bases of the cakes and then sandwich the bases together with whipped cream. Serve slices with extra whipped cream and a drizzle of coffee syrup.
Serves 6 - 8
Mini Berry Shortbread Tarts
http://www.smart-mums.com.au/site/1435875/page/895131
Ingredients
1 cup of custard made using a custard packet mix
Frozen short crust pastry
Frozen Berries
Method
1. Cook custard as per packet mix and allow to cool.
2. Pre-heat oven to 190c.
3. Grease tart/cupcake tins and line with pastry. Half fill shells with cooked custard.
4. Bake in oven for 15 minutes or until pastry is golden brown. Allow to cool.
5. Decorate with berries whilst fruit is frozen for easier handling, and just before serving.
Tips
For a final touch drizzle with fresh cream
For a quick shortcut use pre-made mini tart shells
This recipe is courtesy of Frozen Food Info.
Apple Crumble
http://www.smart-mums.com.au/site/1435875/page/895556
Ingredients
Base
4 cups peeled, thinly sliced apples
1/4 cup CSR White or Caster Sugar
1/2 teaspoon mixed spice
1/4 cup water
Crumble Topping
1 cup flour
1/2 cup CSR Dark Cane or Soft Brown Sugar
1 cup desiccated coconut
75g butter, cold and cut into cubes
Method
Preheat oven to 180ºC. Place fruit in a well-greased pie dish, sprinkle with sugar, mixed spice and water.
In food processor, mix topping ingredients until the mixture resembles coarse breadcrumbs. Sprinkle crumble topping over the fruit, bake for 45 – 50 minutes until topping is firm & lightly golden brown.
Serve warm with whipped cream or ice cream.
This recipe is courtesy of CSR Sugar.
Rhubarb & Berry Compote
http://www.smart-mums.com.au/site/1435875/page/895523
A vibrant low fat dessert, bursting with fresh berry and rhubarb flavours.
Ingredients
1 bunch rhubarb, cut into 2cm lengths
3 green apples, peeled, cored & chopped
1 punnet strawberries, hulled & halved
1/4 cup sugar
1 cup frozen blueberries
3 Easy Steps
1. Combine rhubarb, apple, strawberries and sugar in a saucepan.
2. Cover and simmer over low heat for 8-10 minutes or until rhubarb and apple is tender.
3. Fold through blueberries. Serve & Enjoy!
This recipe is courtesy of Sanitarium - For more great recipes click on the Sanitarium logo.
Preheat oven to 180ºC.
Grease deep 20cm round cake tin, line base with baking paper. Combine dates, boiling water & soda in bowl. Stand for 5 minutes. Blend or process date mixture with butter and sugar until almost smooth, add eggs & flour, mixing until just combined. Pour mixture into prepared pan.
Bake 45 – 50 minutes or until cooked through. Cover with foil during baking if over browning. Stand pudding 10 minutes before turning out of pan. Serve with Butterscotch Sauce poured over the top.
Method for Sauce
Combine all ingredients in medium pan, stir over low heat until sugar is dissolved and butter melted.
Serves 6 – 8
This recipe is courtesy of CSR Sugar
Ingredients
450g pumpkin, peeled & roughly chopped
2/3 cup honey
1/4 cup soy oil
2 egg whites
45 ml water
1 cup Self raising flour
1/2 cup soy flour
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup dried cranberries
Icing sugar - to sprinkle
1. Preheat the over to moderately 180°C (350°F/Gas 4). Lightly grease six 9cm non-stick flan tins or Texas muffin holes with canola cooking spray. Steam the pumpkin for 10 minutes, or until tender, then mash and leave to cool (you will need 300g cooked pumpkin).
2. Place the cooled pumpkin, honey, oil, egg whites, water, flours, cinnamon and nutmeg in a food processor and blend until smooth. Gently fold in the dried cranberries, then spoon the mixture into the tins.
3. Bake for 30 minutes, or until a skewer comes out clean when inserted in the centre. Sprinkle with icing sugar.
Enjoy!
This great Honey & Pumpkin Cake recipe is courtesy of
Lemon Meringue Puddings
http://www.smart-mums.com.au/site/1435875/page/908022
Ingredients
Lemon custard base:
3 egg yolks
1/2 cup CSR caster sugar
2 tbsp flour
grated rind and juice of 2 lemons
4 tbsp water
Meringue top:
3 egg whites
1/2 cup CSR caster sugar
Method
Preheat oven to 180°C. In a small saucepan (or microwave bowl) beat yolks and sugar and cook over gentle heat, stirring often.
Add flour, grated lemon rind, juice and water. Continue to cook, beating until mixture is smooth and thick. Remove from heat and cool.
In a medium sized bowl, beat egg whites until soft peaks form. Slowly - a spoonful at a time - add caster sugar, beating until thick and glossy.
Lightly grease or spray with oil, 4 half cup size ramekins. Spoon lemon mixture into the bases and top with meringue.
Place ramekins on a baking tray and bake for 8 to 10 minutes until meringue is puffed up and golden.
This recipe is courtesy of CSR Sugar
Chocolate Pudding
http://www.smart-mums.com.au/site/1435875/page/899781
Ingredients
1 cup self-raising flour
1/4 cup baking cocoa
1/4 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
2 tablespoons CSR SMART
1/2 cup low fat milk
1 x egg, beaten
80g reduced fat dairy spread, melted
1/4 cup CSR SMART, extra
1 1/2 cups boiling water
Light cream for serving, optional
Method
1. Grease a 1 litre ovenproof dish. Preheat oven to 170ºC conventional or 150ºC fan forced.
2. Sift together flour, half the cocoa, bicarbonate of soda and cinnamon. Stir in CSR SMART. Whisk together milk, egg & dairy spread, stir into dry ingredients until just combined. Spoon mixture into prepared dish.
3. Combine extra CSR SMART and remaining cocoa, and then sift over the top of pudding. Gradually pour boiling water, over back of spoon, onto pudding, then bake for 35 minutes or until sponge top is cooked.
Spoon into serving bowls with a drizzle of light cream.
Comments - Pouring the boiling water over the unbaked pudding mixture helps to create the wonderful chocolate sauce.
Reduced fat dairy spread is a butter substitute. Use unsalted butter if unavailable.
This recipe is courtesy of CSR Sugar
Pavlova
http://www.smart-mums.com.au/site/1435875/page/908000
Ingredients
4 Egg Whites
Pinch of Salt
1 1/2 Cups CSR Caster Sugar
1/2 Teaspoon Vanilla
1 Teaspoon Vinegar
1 Tablespoon Cornflour
2 Cups Cream, whipped
Fruit to decorate - Kiwi Fruit, Bananas, Mango, Strawberries, Passionfruit
Method
Beat the egg whites, which should be at room temperature, with the salt until they form soft peaks.
Gradually add the CSR Caster Sugar, beating well after each addition, until sugar is completely dissolved and mixture stands in stiff peaks. Then fold in the vanilla, vinegar and cornflour.
Turn on to a greased and floured suitable china or metal plate and mould the mixture into a round shape with a slight indentation in the middle. Pile up the sides a little.
Bake in a slow oven 250oF (120oC) for 1 1/2 hours or until firm to the touch. Cool in the turned off oven.
Fill with whipped cream and decorate with fruit.
This recipe is courtesy of CSR Sugar.
Strawberry Tiramisu
http://www.smart-mums.com.au/site/1435875/page/899779
Ingredients
375g Australian Mascarpone or Cream Cheese
1/2 cup pure cream
2 egg yolks
2 tablespoon caster sugar
1 cup hot strong black coffee (or espresso)
2 tablespoons caster sugar, extra
1/2 - 3/4 cup marsala
500g sponge finger biscuits
1 cup sliced strawberries
cocoa, for dusting
Method
1. Beat the mascarpone, cream, yolks and sugar together until thickened. Combine the coffee, extra sugar and marsala together and allow to cool.
2. Lightly dip 1/2 the biscuits in the coffee syrup and layer in the bottom of a serving dish. Spread half the mascarpone mixture on top and top with strawberries.
3. Layer remaining biscuits dipped in syrup and mascarpone on top. Dust with cocoa and refrigerate for at least 1 hour before serving.
This recipe is courtesy of Dairy Australia
Ingredients
Sara Lee Frozen Raspberries 300g
Sara Lee French Vanilla Ice Cream 1 Litre
Chocolate Cups (Available at your local supermarket)
Method
1. Let ice cream stand at room temperature for 10 minutes or until softened.
2. Place softened ice cream in a mixing bowl and gently mix through frozen raspberries.
3. Place back into ice cream container and set in freezer until hardened.
4. Scoop into chocolate cups and serve immediately.
This recipe is courtesy of Frozen Food Info
Bread and Butter Pudding
http://www.smart-mums.com.au/site/1435875/page/914297
Ingredients
12 Slices fresh white bread, no crusts, cut into two triangles and buttered.
8 egg yolks
175g CSR Caster Sugar
300ml milk
300ml cream (or all cream if feeling decadent)
Few drops of vanilla essence
50g sultanas/raisins
Method
Grease a regtangular dish and sprinkle fruit into base.
Top with buttered bread arranged in a layer.
Beat egg yolks and sugar together. Put milk, cream and vanilla essence in a pan and bring to simmer. Pour this into egg mixture, mix well and pour over bread.
Soak for 30 minutes.
Cook at 130C in a water bath for 30 minutes.
Sprinkle a generous amount of caster sugar on top and grill until top crystallises
(about 15 minutes).
This recipe is courtesy of CSR Sugar
Butterscotch Scrolls
http://www.smart-mums.com.au/site/1435875/page/899664
Ingredients
30g Australian butter, softened
2 cups self raising flour
3/4 cup Australian milk
75g Australian butter, extra, softened
1/2 cup brown sugar
cinnamon, for sprinkling
cream, for serving
Method
1.Rub butter into the sifted flour until mixture resembles fine breadcrumbs. Make a well in the centre, add milk all at once and mix to a soft dough. Turn out onto a lightly floured surface and knead lightly.
2. Roll out to a rectangle 1cm thick. Spread with extra softened butter and sprinkle with brown sugar and cinnamon. Roll up as for a Swiss roll and cut into 12 slices with a sharp serrated knife.
3. Place in 12 x 1/2 cup muffin pans and bake at 220°C for 10-12 minutes or until golden and cooked.
Dust with icing sugar and serve with cream.
This recipe is courtesy of Dairy Australia's Test Kitchen.
Ingredients
300ml Cream
375ml Can of Lemonade
5 cups SR Flour
1/2 teaspoon salt
1 teaspoon vanilla
Milk
Method
Preheat Oven to 220 degrees C.
Mix Cream, lemonade and vanilla together in a bowl.
Add flour until mixture forms a soft dough that is slightly tacky.
Pat dough out on a lightly floured surface. Using a round biscuit cutter, cut out and place scones into a lightly greased slice tray/lamington tray.
Lightly brush top of scones with milk.
Bake for 15 minutes.
Enjoy with jam and cream.
This great recipe is courtesy of Keep the Table Laughing.
Chocolate Heaven Cake
http://www.smart-mums.com.au/site/1435875/page/895047
Ingredients
2 cups water
3 cups CSR Caster Sugar
250g butter
1/3 cup Baking Cocoa
1 teaspoon bicarbonate of soda
3 cups self raising flour, sifted
4 eggs, lightly beaten
Chocolate coated macadamia nuts
Chocolate Ganache Icing
150g dark chocolate, finely chopped
1/4 cup cream
Method
Preheat oven to 190ºC conventional or 170ºC fan forced. Line a round 28cm cake pan base with baking paper and lightly grease sides of pan.
Combine water, CSR Caster Sugar, butter, cocoa and bicarbonate of soda in medium saucepan; stir over heat, without boiling, until sugar dissolves. Bring to boil, reduce heat & simmer uncovered for 4 minutes. Transfer to a bowl. Cool to room temperature (this takes about 45 minutes).
Add flour and eggs; beat until just combined. Pour into pan and bake for 1 hour or until skewer comes out clean. Cool in pan 10 minutes then turn onto cooling rack.
Spread top of cake with Chocolate Ganache Icing and decorate with crushed chocolate-coated macadamia nuts.
Chocolate Ganache Icing - Combine chocolate and cream in a small heatproof bowl, stir with metal spoon over pan of simmering water until melted and smooth. Cool for 10 minutes and drizzle over cake.
This Recipe is courtesy of CSR Sugar.
