Friday, 29 May 2009

Philly Christmas Pudding

Here is a pudding for those of you who do not like traditional pudding (I really don't understand you but there you go!) I of course have to make one of these each year as well since I have some non pudding eaters in my family

Ingredients

500gm cream cheese
1/2 cup brown sugar
1/2 tsp mixed spice
1 cup cream
1 cup sultanas
1/2 cup glace pineapple
1 cup dried apricots, chopped
1/2 cup glace cherries, chopped
2 tbsp brandy
4 eggs separated

Method

  • Mix cream cheese and brown sugar until smooth
  • Add spice, cream, dried fruits, brandy and egg yolks mix together
  • Beat egg whites to stiff peaks and then fold through the fruit mixture
  • Pour into a greased and lined pudding tin
  • Freeze overnight

Apple Cheesecake

I just love this one, very morish and really different

Ingredients

125gm sweet biscuits, crumbed
90m butter, melted
400gm pie apple
500gm cream cheese
2 eggs
2 tbsp milk
1/3 cup castor sugar
1 tsp vanilla essence
1 tsp lemon juice
1/2 cup sultanas

Method

  • Preheat oven to 160 degrees celsius
  • Mix biscuit crumbs and butter and press into 22cm spring form pan.
  • Place the pie apple over the base and set aside
  • Beat remaining ingredients except sultanas until smooth
  • Fold in sultanas.
  • Pour over the apple and smooth the surface
  • Bake for 40-45 minutes or until set
  • Leave to cool in the oven with the door cracked to help in stopping cracking.

Toffee and Cream Cheesecake

Here is another great Philly recipe, I think I pretty much have them all!

Ingredients

1 cup butternut snap biscuit crumbs
2 tbsp butter melted
500gm philly cream cheese
1/2 cup castor sugar
1/2 cup cream
3 tsp gelatin dissolved in 1/4 cup boiling water
40gm peanut brittle, chopped

Method

  • Mix crumbs and butter and press into a 20cm spring form pan, chill
  • Beat cream cheese until smooth
  • Add sugar, cream and dissolved gelatin, beat well
  • Stir through the peanut brittle
  • Pour into tin and chill until set

Banoffee Pie

So if you have never lived in New Zealand you may not know this dessert by this name but it is basically a banana and toffee/caramel pie. It is really yummy and I have a friend who has even turned this one into a cake as well, but that's another recipe!

Ingredients

150gm sweet biscuits, crushed
90gm butter, melted
400gm Sweetened condensed milk
2 tbsp golden syrup
30gm butter extra
1 banana, sliced
2 tsp lemon juice

Method

  • Combine biscuit crumbs and butter and press into a 20cm pie dish, chill
  • Combine sweetened condensed milk, golden syrup and extra butter in a saucepan
  • Bring to the boil continually stirring until mix is golden (aprox 7 minutes)
  • Combine banana and lemon juice, place them over the base
  • Spread with the caramel mixture and chill until set
  • Serve with cream

Baked Lemon Cheesecake

Now you all know I am a huge fan of baked cheesecake, so here is my all time favourite recipe for a plain baked cheesecake, but a warning it is very dense and rich!

Ingredients

200gm plain sweet biscuit, crushed
125gm butter, melted
3 eggs, lightly beaten
1/2 cup castor sugar
750gm cream cheese
3 tsp lemon rind
1/4 cup lemon juice

Method

  • Grease a 22cm spring form pan and preheat the oven to 180 degrees celsius
  • Combine biscuit crumbs and butter and press into the tin and up the sides as well, refrigerate for one hour
  • Beat eggs and sugar until pale and thick
  • Add the cream cheese, rind and juice and beat until thick and smooth
  • Pour mixture into tin and bake for one hour or until set
  • Allow to cool in the oven with the door slightly cracked open this will help avoid cracking the top of the cheese cake.

Strawberry Parfait

This recipe comes from my Mother-in-Law and is well loved in our family.

Ingredients

2 egg whites
1/2 cup sugar
3 dsp lemon juice
1/2 pint cream
pinch salt
6 - 8 oz strawberries

Method

  • Beat the egg and sale until fluffy
  • Gradually add in the sugar. beat until stiff peaks form
  • Add lemon juice and continue to beat until stiff and glossy
  • Add lightly whipped cream and sliced strawberries
  • Pour into lightly greased tray and freeze
To eat it you will need to let it defrost a little first.

Sweet Impossible Pie

This recipe was given to me by a friend and it is a really quick pie to whip up and tastes great the next day cold as well. It seems impossible that it will set because the mixture is so wet but ti does!

Ingredients

4 eggs
1/3 cup butter, melted
1/2 cup plain flour
1 cup sugar
1 cup desiccated coconut
2 cups milk
2 tsp vanilla essence

Method

  • Preheat oven to 180 degrees Celsius
  • mix all ingredients together and pour into a greased pie dish
  • Bake for 1 hour or until set
See how easy is that??

Heavenly Hash

This a grand dessert that I remember from my childhood, it is a little odd to look at but tastes divine! My Nana used to make it for us often.

Ingredients

1 cup desiccated coconut
1 can pineapple pieces
250gm punnet of strawberries, halved
100gm marshmallows, halved
1 cup cream whipped

Method

  • Mix coconut, drained pineapple, strawberries and marshmallows together
  • Refrigerate for 1 hour
  • Fold in whipped cream and serve

Simple Philly Cheesecake

I love this cheesecake because it has no gelatin in it and I hate that almost jelly feeling you get when you eat non baked cheesecake with to much gelatin in it.

Ingredients

Base
250gm Chocolate Ripple Biscuits
125gm Margarine / Butter, melted

Filling
250gm Philly Cream Cheese
1 can Sweetened Condensed Milk
1/3 cup Lemon Juice

Method

  • Crush biscuits and mix together with melted butter.
  • Press into a 22cm greased spring form pan, refrigerate while making the filling
  • Beat together cream cheese and sweetened condensed milk until smooth
  • Add the lemon juice and beat well
  • Pour over base and refrigerate overnight

Honey Semifreddo

This is another sugar free recipe but it is not fat free, and does contain honey so not that good for watching your weight or diabetics!

Ingredients

300ml Double Cream
100ml Honey
3 Egg yolks
1 Whole Egg

Method

  • Whip the cream until firm
  • Mix eggs and honey and whisk over a low heat till fluffy like mousse
  • Fold cooled egg mixture into cream
  • Pour into a loaf tin that has been lined with cling wrap and freeze overnight