Ingredients
170g marge
1/2 cup sugar
1 tsp vanilla
1/4 tsp almond essence
1 1/2 cups flour
1/3 cup jam
1/3 cup sliced almonds
Method
Whisk the marge, sugar, vanilla and almond essence, then mix in the flour. Set aside 1/2 cup of the dough. Press the rest of the dough into a pie dish.
Spread the jam over the dough, leaving a 1 inch border around the edges. Crumble the reserved dough over the jam, then sprinkle the sliced almonds over the top.
Bake at 180 for 45 mins.
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Fruit Custard Bars
Ingredients
1 cup plain flour
1 cup whipping cream
3 eggs
5 cups fresh fruit (e.g. berries)
Method
For the crust, mix the flour, marge and sugar to make crumbs, then add the water. Press into a 13x9-in baking pan.
Mix the flour and sugar. Whisk in the cream and eggs. Stir in the fruit and pour the mixture over the crust. Bake at 180 for 40-45 mins. Cool then cut into bars.
Crust2 cups sugar
2 cups flour
1/4 cup sugar
200g marge
1 cup plain flour
1 cup whipping cream
3 eggs
5 cups fresh fruit (e.g. berries)
Method
For the crust, mix the flour, marge and sugar to make crumbs, then add the water. Press into a 13x9-in baking pan.
Mix the flour and sugar. Whisk in the cream and eggs. Stir in the fruit and pour the mixture over the crust. Bake at 180 for 40-45 mins. Cool then cut into bars.
Lemon Custard Pie
Ingredients
1 tbsp marge
2 eggs, separated
1 cup milk
3 tbsps flour
1/4 cup lemon juice
2 tsps grated lemon zest
Method
For the crust, mix the flour, marge and sugar to make crumbs, then add the water. Press into a pie dish.
Beat together the marge and sugar, then beat in the egg yolks. Mix in the water, lemon juice and zest.
Whisk the egg whites until stiff peaks form, then fold into the lemon mixture.
Pour into the base and bake at 170 for 1 hour.
Crust1 cup sugar
1 cup flour
80g marge
1 tbsp sugar
2 tbsps water
1 tbsp marge
2 eggs, separated
1 cup milk
3 tbsps flour
1/4 cup lemon juice
2 tsps grated lemon zest
Method
For the crust, mix the flour, marge and sugar to make crumbs, then add the water. Press into a pie dish.
Beat together the marge and sugar, then beat in the egg yolks. Mix in the water, lemon juice and zest.
Whisk the egg whites until stiff peaks form, then fold into the lemon mixture.
Pour into the base and bake at 170 for 1 hour.
Peanut Butter Chocolate Cake Roll
Ingredients
3 eggs
3/4 cup sugar
2 tsps water
1 tsp vanilla
1/4 cup cocoa
3/4 cup sr flour
Icing sugar
Whisk the eggs, sugar, water and vanilla. Stir in the cocoa and flour. Spread into a lined baking tray. Bake at 180 for 10-15 mins. Sprinkle the icing sugar on a baking sheet. Turn out the cake onto it, roll up and allow to cool.
Mix the peanut butter and icing sugar then add the chocolate chips. Unroll the cooled cake and spread the filling on it leaving the edges clear. Roll the cake up again.
Melt the chocolate and margarine together and pour the mixture over the cake to coat it. Melt the peanut butter and drizzle it over the chocolate. Chill until set and store in the fridge.
3 eggs
3/4 cup sugar
2 tsps water
1 tsp vanilla
1/4 cup cocoa
3/4 cup sr flour
Icing sugar
Filling
250g peanut butter
100g icing sugar
Chocolate chips
ToppingMethod
100g dark chocolate
50g marge
1 tbsp peanut butter
Whisk the eggs, sugar, water and vanilla. Stir in the cocoa and flour. Spread into a lined baking tray. Bake at 180 for 10-15 mins. Sprinkle the icing sugar on a baking sheet. Turn out the cake onto it, roll up and allow to cool.
Mix the peanut butter and icing sugar then add the chocolate chips. Unroll the cooled cake and spread the filling on it leaving the edges clear. Roll the cake up again.
Melt the chocolate and margarine together and pour the mixture over the cake to coat it. Melt the peanut butter and drizzle it over the chocolate. Chill until set and store in the fridge.
S'mores Pie
Ingredients
200g marge
1/2 cup sugar
1 egg
1 tsp vanilla
1 cup sr flour
1 cup cookie crumbs
200g marshmallow fluff
250g chocolate squares
1 cup mini marshmallows
1/4 cup chocolate chips
Method
Beat the marge and sugar then mix in the egg and vanilla. Stir in the flour and cookie crumbs. Press half of the dough into a greased pie dish.
Spread the marshmallow creme over it and place the chocolate squares on top. Sprinkle the marshmallows over. Press sections of the remaining dough over the top leaving some of the marshmallows showing. Sprinkle with the chocolate chips.
Bake at 180 for 20 mins. Serve warm.
200g marge
1/2 cup sugar
1 egg
1 tsp vanilla
1 cup sr flour
1 cup cookie crumbs
200g marshmallow fluff
250g chocolate squares
1 cup mini marshmallows
1/4 cup chocolate chips
Method
Beat the marge and sugar then mix in the egg and vanilla. Stir in the flour and cookie crumbs. Press half of the dough into a greased pie dish.
Spread the marshmallow creme over it and place the chocolate squares on top. Sprinkle the marshmallows over. Press sections of the remaining dough over the top leaving some of the marshmallows showing. Sprinkle with the chocolate chips.
Bake at 180 for 20 mins. Serve warm.
Peanut Butter Chocolate Bread Pudding
Ingredients
12 cups cubed bread
2 cups chocolate chips
5 eggs
2 cups water
1 cup sugar
250g peanut butter
1 tsp vanilla
Mix the bread and chocolate chips and place into a greased baking dish. Whisk the eggs then mix in the water, sugar, peanut butter and vanilla. Pour over the bread. Refrigerate for an hour, then bring to room temperate for 1/2 an hour. Bake at 180 for around 1 hour.
For the sauce, place the cocoa and sugar in a small saucepan. Mix the cornflour and water, then add to the saucepan. Bring to the boil and boil for 2 minutes or until slightly thickened. Add the marge and rum, stir until smooth.
Serve the bread pudding and the sauce both warm.
12 cups cubed bread
2 cups chocolate chips
5 eggs
2 cups water
1 cup sugar
250g peanut butter
1 tsp vanilla
Chocolate Rum SauceMethod
1/2 cup sugar
1 tbsp cocoa
1/2 cup water
2 1/2 tsps cornflour
2 tbsps marge
1/2 tsp
Mix the bread and chocolate chips and place into a greased baking dish. Whisk the eggs then mix in the water, sugar, peanut butter and vanilla. Pour over the bread. Refrigerate for an hour, then bring to room temperate for 1/2 an hour. Bake at 180 for around 1 hour.
For the sauce, place the cocoa and sugar in a small saucepan. Mix the cornflour and water, then add to the saucepan. Bring to the boil and boil for 2 minutes or until slightly thickened. Add the marge and rum, stir until smooth.
Serve the bread pudding and the sauce both warm.
Gingerbread with Lemon Sauce
Ingredients
200g marge
1 cup sugar
1 cup brown sugar
2 eggs
3 cups flour
1 tsp ginger
1 tsp cinnamon
1 cup hot water
Beat the marge, sugar, eggs and spices. Alternately mix in the flour and hot water. Pour into a baking tin and bake at 180 for 35-40 mins.
For the sauce, mix the water, sugar and cornflour in a saucepan. Bring to the boil and boil for one minute, stirring constantly. Stir in the lemon zest, juice and marge. Serve warm with the gingerbread.
200g marge
1 cup sugar
1 cup brown sugar
2 eggs
3 cups flour
1 tsp ginger
1 tsp cinnamon
1 cup hot water
SauceMethod
1/2 cup sugar
2 tbsps cornflour
3/4 cup water
1 tbsp lemon zest
1/4 cup lemon juice
1/2 tbsp marge
Beat the marge, sugar, eggs and spices. Alternately mix in the flour and hot water. Pour into a baking tin and bake at 180 for 35-40 mins.
For the sauce, mix the water, sugar and cornflour in a saucepan. Bring to the boil and boil for one minute, stirring constantly. Stir in the lemon zest, juice and marge. Serve warm with the gingerbread.
Strawberry Chocolate Galette
Ingredients
2 1/2 cups strawberries, halved
3 tbsps sugar
1 tsp vanilla
2 tsps cornflour
1/2 cup chocolate chips
Mix the strawberries with the sugar and vanilla and leave for a few minutes, then drain from the syrup. Mix in the cornflour then the chocolate chips, then store in the fridge.
Mix the flour, marge and sugar to make crumbs. Add two tablespoons of water or more if necessary just until the mixture comes together when you pinch it.
Roll out the dough into a circle 12-14 inches. Spoon the strawberry-chocolate mix in the middle, leaving a 2-inch border of the crust. Fold in the edges, leaving the centre open. Brush the edges with beaten egg and sprinkle with sugar. Bake at 180 for 25-30 minutes. Serve warm with ice cream.
2 1/2 cups strawberries, halved
3 tbsps sugar
1 tsp vanilla
2 tsps cornflour
1/2 cup chocolate chips
CrustMethod
1 1/4 cups flour
3 tbsps sugar
115g marge
2-4 tbsps water
1 egg
Mix the strawberries with the sugar and vanilla and leave for a few minutes, then drain from the syrup. Mix in the cornflour then the chocolate chips, then store in the fridge.
Mix the flour, marge and sugar to make crumbs. Add two tablespoons of water or more if necessary just until the mixture comes together when you pinch it.
Roll out the dough into a circle 12-14 inches. Spoon the strawberry-chocolate mix in the middle, leaving a 2-inch border of the crust. Fold in the edges, leaving the centre open. Brush the edges with beaten egg and sprinkle with sugar. Bake at 180 for 25-30 minutes. Serve warm with ice cream.
Oatmeal Jam Bars
Ingredients
1 3/4 cups flour
1 cup brown sugar
170g marge
1 1/2 cups quick cook oats
1 tsp lemon juice
1 1/4 cups raspberry or strawberry jam
Method
Mix the flour, sugar and marge with a fork until crumbs form. Mix in the oats and lemon juice. Press 2/3 of the mixture into a baking pan. Spread the jam over the crust then crumble the rest of the dough over the top.
Bake at 180 for 25-30 mins. Cool then cut into bars.
1 3/4 cups flour
1 cup brown sugar
170g marge
1 1/2 cups quick cook oats
1 tsp lemon juice
1 1/4 cups raspberry or strawberry jam
Method
Mix the flour, sugar and marge with a fork until crumbs form. Mix in the oats and lemon juice. Press 2/3 of the mixture into a baking pan. Spread the jam over the crust then crumble the rest of the dough over the top.
Bake at 180 for 25-30 mins. Cool then cut into bars.
White Chocolate Brownies
Ingredients
250g white chocolate, chopped
170g marge
3 eggs
1/2 cup sugar
3/4 tsp vanilla
1 1/2 cups sr flour
1 1/2 cups dark chocolate chips
Method
Melt the white chocolate with the marge. Whisk the eggs, sugar and vanilla, then mix in the white chocolate. Gradually add the flour, then stir in the chocolate chips.
Transfer into a lined baking pan and bake at 180 for around 30 mins.
250g white chocolate, chopped
170g marge
3 eggs
1/2 cup sugar
3/4 tsp vanilla
1 1/2 cups sr flour
1 1/2 cups dark chocolate chips
Method
Melt the white chocolate with the marge. Whisk the eggs, sugar and vanilla, then mix in the white chocolate. Gradually add the flour, then stir in the chocolate chips.
Transfer into a lined baking pan and bake at 180 for around 30 mins.
Chocolate Oatmeal Pie
Ingredients
1/4 cup cream
115g dark chocolate
3/4 cup brown sugar
5 tbsps marge, melted
1/4 tsp ground ginger
1 cup golden syrup
2 tsps vinegar
1 tsp vanilla extract
4 eggs
Method
For the crust, mix the flour, marge and sugar to make crumbs, then add the water. Press into a pie dish and bake at 180 for 15 mins.
Spread the oats on a tray and bake for 10-12 mins, stirring occasionally. In a small saucepan, bring the cream to boil then mix in the chocolate until melted and smooth. Spread over the pie base and place in the freezer while you make the filling.
Whisk the sugar, marge, ginger, syrup, vinegar and vanilla. Mix in the eggs one at a time, then stir in the oats. Pour into the crust. Bake at 180 for 55 to 60 minutes.
Crust1 1/2 cups oats
1 cup flour
80g marge
1 tbsp sugar
2 tbsps water
1/4 cup cream
115g dark chocolate
3/4 cup brown sugar
5 tbsps marge, melted
1/4 tsp ground ginger
1 cup golden syrup
2 tsps vinegar
1 tsp vanilla extract
4 eggs
Method
For the crust, mix the flour, marge and sugar to make crumbs, then add the water. Press into a pie dish and bake at 180 for 15 mins.
Spread the oats on a tray and bake for 10-12 mins, stirring occasionally. In a small saucepan, bring the cream to boil then mix in the chocolate until melted and smooth. Spread over the pie base and place in the freezer while you make the filling.
Whisk the sugar, marge, ginger, syrup, vinegar and vanilla. Mix in the eggs one at a time, then stir in the oats. Pour into the crust. Bake at 180 for 55 to 60 minutes.
Peanut Butter Pie
Ingredients
3 eggs
1 1/4 cups sugar
1/2 cup brown sugar
1/4 cup water
2 tbsps cornflour
1 tsp vanilla
125g peanut butter
Chocolate chips
Method
For the crust, mix the flour, marge and sugar to make crumbs, then add the water. Press into a pie dish and bake at 180 for 15 mins.
Mix the marge, eggs, sugar, water, cornflour and vanilla until smooth. Mix in the peanut butter and chocolate chips. Spread into the pie base. Bake at 180 for 55 to 60 minutes.
Crust115g marge, melted
1 cup flour
80g marge
1 tbsp sugar
2 tbsps water
3 eggs
1 1/4 cups sugar
1/2 cup brown sugar
1/4 cup water
2 tbsps cornflour
1 tsp vanilla
125g peanut butter
Chocolate chips
Method
For the crust, mix the flour, marge and sugar to make crumbs, then add the water. Press into a pie dish and bake at 180 for 15 mins.
Mix the marge, eggs, sugar, water, cornflour and vanilla until smooth. Mix in the peanut butter and chocolate chips. Spread into the pie base. Bake at 180 for 55 to 60 minutes.
Chocolate Peanut Butter Cookie Pie
Ingredients
200g marge
2 cups brown sugar
1 egg
2 cups sr flour
2 tsps cornflour
Chocolate spread
Peanut butter
Chocolate chips
Method
Beat together the marge and sugar. Mix in the egg then the flour and cornflour.
Spread a thin layer into a greased round baking tin. Top with a layer of chocolate spread and peanut butter, then the rest of the batter and swirl through with a knife. Sprinkle chocolate chips over the top. Bake at 180 for 20 mins.
Serve warm with ice cream.
200g marge
2 cups brown sugar
1 egg
2 cups sr flour
2 tsps cornflour
Chocolate spread
Peanut butter
Chocolate chips
Method
Beat together the marge and sugar. Mix in the egg then the flour and cornflour.
Spread a thin layer into a greased round baking tin. Top with a layer of chocolate spread and peanut butter, then the rest of the batter and swirl through with a knife. Sprinkle chocolate chips over the top. Bake at 180 for 20 mins.
Serve warm with ice cream.
White Chocolate Sauce Pudding
Ingredients
3/4 cup milk
1 1/2 eggs
75g marge, melted
2 tsps vanilla
1 3/4 cups sr flour
2 tsps baking powder
3/4 cup brown sugar
150g white chocolate, grated
Method
Whisk the milk, egg, marge and vanilla. Stir into the flour, sugar and chocolate. Spoon into a baking dish.
Sprinkle over the 2 tbsps sugar. Mix the lemonade and vanilla and pour over the batter. Bake at 180 for around 50 mins.
Variation - white chocolate sauce.
Melt 150g white chocolate with 1/2 cup sugar, 2 cups water and 3 tbsps cornflour. Serve with the sponge pudding.
3/4 cup milk
1 1/2 eggs
75g marge, melted
2 tsps vanilla
1 3/4 cups sr flour
2 tsps baking powder
3/4 cup brown sugar
150g white chocolate, grated
2 tbsps sugar
1 3/4 cups lemonade
3 tsps vanilla
Method
Whisk the milk, egg, marge and vanilla. Stir into the flour, sugar and chocolate. Spoon into a baking dish.
Sprinkle over the 2 tbsps sugar. Mix the lemonade and vanilla and pour over the batter. Bake at 180 for around 50 mins.
Variation - white chocolate sauce.
Melt 150g white chocolate with 1/2 cup sugar, 2 cups water and 3 tbsps cornflour. Serve with the sponge pudding.
Orange Chocolate Chip Blondies
Ingredients
165g margarine
2 cups sugar
3 eggs
1 tsp vanilla
2 tbsps orange zest
3 1/4 cups flour
1 tbsp baking powder
350g chocolate chips
1 orange, chopped
Method
Cream together the marge and sugar. Mix in the eggs, vanilla and zest then add the flour and baking powder. Mix in the chocolate chips and the orange pieces. Pour into a cake tin.
Bake at 180 for 25-30 mins.
*For cake instead of blondies, halve the amount of flour
165g margarine
2 cups sugar
3 eggs
1 tsp vanilla
2 tbsps orange zest
3 1/4 cups flour
1 tbsp baking powder
350g chocolate chips
1 orange, chopped
Method
Cream together the marge and sugar. Mix in the eggs, vanilla and zest then add the flour and baking powder. Mix in the chocolate chips and the orange pieces. Pour into a cake tin.
Bake at 180 for 25-30 mins.
*For cake instead of blondies, halve the amount of flour
Gluten Free Chocolate Cake
Ingredients
5 eggs
450g dark chocolate
200g margarine
325g sugar
Method
Melt together the chocolate, marge and sugar. Leave to cool slightly.
Beat the eggs then mix in the chocolate. Pour into a lined cake tin.
Bake at 180 for 30 mins.
5 eggs
450g dark chocolate
200g margarine
325g sugar
Method
Melt together the chocolate, marge and sugar. Leave to cool slightly.
Beat the eggs then mix in the chocolate. Pour into a lined cake tin.
Bake at 180 for 30 mins.
Chocolate Peanut Butter Cheesecake
Ingredients
2/3 cup sour cream
4 eggs
1 cup sugar
1 cup peanut butter
2 tsps vanilla
Optional: chocolate chips
For the base, combine the pretzels, marge and sugar. Press into the bottom of a pan and bake at 180 for 10 mins.
Beat together the soft cheese, sour cream, sugar and vanilla. Beat in the eggs then the peanut butter. Pour into the crust. Bake at 180 for around 1 hour.
Warm the sour cream and chocolate in a saucepan until melted. Spoon over the top of the cheesecake then bake for another 5-10 mins.
Base
200g crushed pretzels700g soft cheese
170g melted marge
1/4 cup brown sugar
2/3 cup sour cream
4 eggs
1 cup sugar
1 cup peanut butter
2 tsps vanilla
Optional: chocolate chips
Topping
1 cup sour creamMethod
1 cup milk chocolate chips
For the base, combine the pretzels, marge and sugar. Press into the bottom of a pan and bake at 180 for 10 mins.
Beat together the soft cheese, sour cream, sugar and vanilla. Beat in the eggs then the peanut butter. Pour into the crust. Bake at 180 for around 1 hour.
Warm the sour cream and chocolate in a saucepan until melted. Spoon over the top of the cheesecake then bake for another 5-10 mins.
Baklawa
Ingredients
450g mixture of ground/chopped nuts (pistachios, walnuts, hazelnuts etc)
1/3 cup brown sugar
1 tsp cinnamon
1 tsp cardamom
200g melted marge
450g filo pastry
Mix the nuts, sugar, cinnamon and cardamom. Layer two sheets of filo pastry in a pan, spread with marge and repeat three times. Spread over half of the nuts mixture. Top with 4-6 sheets of pastry (also spread with marge every two sheets). Top with the rest of the nuts then another 6-8 sheets of filo pastry.
Make five long straight cuts, then 8-12 diagonal cuts. Bake at 180 for 35-45 mins.
For the sauce, simmer the ingredients together for 10 mins, then pour over the baklawa.
450g mixture of ground/chopped nuts (pistachios, walnuts, hazelnuts etc)
1/3 cup brown sugar
1 tsp cinnamon
1 tsp cardamom
200g melted marge
450g filo pastry
SauceMethod
1 cup water
1 cup sugar
1/2 cup honey
1 tsp vanilla
Mix the nuts, sugar, cinnamon and cardamom. Layer two sheets of filo pastry in a pan, spread with marge and repeat three times. Spread over half of the nuts mixture. Top with 4-6 sheets of pastry (also spread with marge every two sheets). Top with the rest of the nuts then another 6-8 sheets of filo pastry.
Make five long straight cuts, then 8-12 diagonal cuts. Bake at 180 for 35-45 mins.
For the sauce, simmer the ingredients together for 10 mins, then pour over the baklawa.
Brownie Trifle
Ingredients
2 3.4oz sachets vanilla pudding
1 3/4 cups milk
500mls whipping cream
1/3 cup cold coffee
Brownies for two layers
Method
Whisk the milk with the vanilla pudding for 2 mins. Whisk the cream, then combine both mixtures with the coffee. Arrange a layer of brownies in a dish, spread half of the cream over, then repeat. Crumble brownies over the top layer of cream.
2 3.4oz sachets vanilla pudding
1 3/4 cups milk
500mls whipping cream
1/3 cup cold coffee
Brownies for two layers
Method
Whisk the milk with the vanilla pudding for 2 mins. Whisk the cream, then combine both mixtures with the coffee. Arrange a layer of brownies in a dish, spread half of the cream over, then repeat. Crumble brownies over the top layer of cream.
Sachlav Ice Cream
Ingredients
150mls cream
450mls milk
3 tbsps sachlav powder
125g sugar
2 tbsps rose water
Method
Mix the sachlav with some milk to form a paste. Heat the milk, cream and sugar then stir in the sachlav mix. Simmer for 10 mins, add the rose water, then freeze.
150mls cream
450mls milk
3 tbsps sachlav powder
125g sugar
2 tbsps rose water
Method
Mix the sachlav with some milk to form a paste. Heat the milk, cream and sugar then stir in the sachlav mix. Simmer for 10 mins, add the rose water, then freeze.
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