May 13th, 2008 by alice
Tags: , Bake, Bar, Bars, Chocolate, Fingers
INGREDIENTS
-
Chocolate fingers
- 125gbutter(4.4 oz)
- 200gsweetened condensed milk(7 oz, full tin = 397g or 14 oz)
- 225gbiscuits(crushed, 8 oz)
- 3/4cupcoconut
- 3/4cupsultanas
- 2tablespoonscocoa powder
- 1teaspoonvanilla extract
-
chocolate icing
- 1tablespoonbutter
- 1tablespoonboiling water
- 50g finely gratedchocolate(2 oz)or2 tablespoonscocoa powder
- 225gicing sugar(powdered sugar or 8 oz)
- 1teaspoonvanilla extract
DIRECTIONS
- Line a 20 x 31 cm(8 x 12 inch) container with plastic clingfilm.
- Melt the butter over a very low heat completely in a saucepan, then add the condensed milk and keep mixing until the butter “dissappears’, ie) there is no yellow showing in the mixture.
- Combine condensed milk mixture with all the dry ingredients of the chocolate fingers part of the recipe and mix well.
- Press mixture into a 20 x 31 cm (8 x 12 inch) container.
- Ice with chocolate icing.
- Refridgerate until firm.
- Once firm, make a cental cut to cut the slice in half and then gently use the clingfilm to ease the slice out of the pan and cut it into fingers or squares on a cutting board.
- Store in an airtight container in the refrigerator.
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April 30th, 2008 by alice
Tags: Bake, Cheesecake, Strawberry
INGREDIENTS
-
Base
- 1 (250 g)packetplain sweet biscuits(I use Arnotts Nice Biscuits)
- 125gbutter(melted)
-
Filling
- 250gcream cheese
- 4tablespoonsicing sugar
- 300mlcream(whipping cream)
-
Topping
- 1 3/4cupswater
- 2tablespoonscornflour
- 1cupsugar
- 1 (85 g)packetstrawberry jelly crystals
- 1 (400 g) punnetstrawberries
DIRECTIONS
- For the base, crumb the biscuits using a food processor and add the melted butter.
- Reserving 1/3 cup press remaining mix into a 9×13 dish. I like to use a glass dish to show off the layers.
- For the filling, beat cream cheese and sugar together.
- Whip the cream until soft peak stage and then fold into cream cheese mixture.
- Spread over the base and place in fridge to chill.
- For the topping, put the cornflour, water and sugar in a saucepan and boil until thickened.
- Stir in the jelly crystals until all are dissolved.
- Chill until cold and starting to set.
- Slice strawberries and add to chilled jelly.
- Spoon over the filling as evenly as possible.
- Sprinkle the reserved 1/3 cup crumb mix over the top.
- Refrigerate until jelly has set and you are ready to serve.
- Cut into squares and remove carefully. I use a fish slice to do this.
- Serve with some whipped cream on the side or on top of each square if desired.
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April 26th, 2008 by alice
Tags: Bake, Carb, Italian, Low
INGREDIENTS
- 3Italian sausages
- 2cupsmozzarella cheese, shredded(divided)
- 1egg
- 10ouncesfrozen chopped spinach
- 1 (16 ounce)containerlow-fat ricotta cheese
- 1/2teaspoongarlic powder
- 1/2teaspoonsalt
- 1/4teaspoonpepper
- 1roma tomato, sliced
- 2ouncesmushrooms, chopped
- 1/2teaspoonitalian seasoning
- 1/4cupparmesan cheese
DIRECTIONS
- Remove sausage from casing, brown and drain.
- Layer sausage mixed with 1 cup mozzarella onto bottom of lightly greased quiche pan.
- Thaw and drain spinach.
- In mixing bowl, scramble egg and add ricotta, spinach, garlic, salt & pepper.
- Layer ricotta cheese mixture over sausage mixture.
- Place sliced tomatoes and mushrooms over top and sprinkle with Italian seasoning.
- Top with 1 cup mozzarella cheese and sprinkle with parmesan.
- Bake at 350 degrees for 30 minutes or until lightly browned and bubbly.
- Let set for 10 minutes before cutting to serve.
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April 22nd, 2008 by alice
Tags: Bake, Cheesy, Rice, Sizzle
INGREDIENTS
- 14ouncescanned Mexican style stewed tomatoes
- 6ouncesreduced-fat sour cream
- 4cupscooked rice
- 6ounceslight cheddar cheese, grated
- 3tablespoons slicedjalapeno peppers
- 2tablespoons choppedfresh cilantro
DIRECTIONS
- Preheat oven to 350 degrees.
- Lightly coat 2 qt baking pan with nonstick cooking spray.
- In small bowl, combine tomatos and sour cream.
- Layer half of rice, half of tomato-sour cream mixture and half of light cheddar cheese. Repeat layers.
- Bake for 35-40 minutes or until cheese is lightly browned and casserole is bubbly.
- Garnish with jalepeno peppers and cilantro.
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April 3rd, 2008 by alice
Tags: Bake, Cake, Chocolate, Crunch
INGREDIENTS
- 12ounces plaindark chocolate(I actually use half plain and half milk)
- 4ouncesbutter
- 14ouncescondensed milk
- 8ouncesdigestive biscuits(broken)
DIRECTIONS
- Line a cake tin with clingfilm/greaseproof paper. I vary the tin depending on the event - a loaf-style cake is better for home use, cookie trays are easier for slicing up for a pot luck, or a regular round cake tin is fine if you’re using the cake for a birthday.
- Melt the chocolate and butter in a large heatproof bowl (either over a pan of simmering water, or you can nuke it in the microwave in 10-second bursts).
- Pour the condensed milk into the chocolate and butter mixture and beat together until creamy.
- Add the broken biscuits and mix well.
- Pour the mixture into the cake tin and press it well into the corners.
- Leave to cool a little then refridgerate until set (it usually takes at least 2 hours depending on how cold your fridge is).
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