Quick Peach Cobbler
Preheat oven to 400 degree
In a 9 X 13 pan, melt 3/4 stick butter
or margarine:
Mix:
1 cup flour
1 cup sugar
2 tsp. baking powder
dash of salt
3/4 c. milk
Pour mixture over butter.
Add 6 - 8 peeled and sliced peaches.
Sprinkle with 1/2 cup sugar.
Bake 30 to 40 minutes.
Serves 6-8
Kiwifruit & Lime Sauce
8 ripe kiwifruit (1 lb)
finely grated rind of 1 lime
juice of 1 lime
1/2 cup low-fat cream cheese
2/3 cup reduced-fat light cream
1/2 cup powdered sugar
Using a sharp knife, peel and
quarter kiwifruit. Put kiwifruit,
lime rind, and lime juice in a
blender or food processor and
blend until smooth.
Add cream cheese and cream to
blender or food processor and
blend until thoroughly mixed.
Into a bowl, pour sauce.
Sift icing sugar, then stir
into sauce, mixing together well.
Cover and leave the sauce to stand
in a cool place 30 minutes before
serving to let flavors develop.
Serve with low-fat ice cream, sorbet,
or a fresh fruit salad.
Makes 3 cups.
Grand Marnier Sauce-Over Ice Cream
1 cup sugar
1/2 cup Grand Marnier
rind of 1 orange, finely shredded
juice of 1 orange
In a small heavy saucepan, heat sugar over
low heat until dissolved. Add Grand Marnier,
rind and orange juice. Simmer 5 minutes.
Remove from heat; cool completely.
Serve over Ice Cream.
Refrigerate in a covered container
up to 3 weeks
Makes 2 cups.
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Caramel Coffee Cake
CAKE:
4 eggs
1/2 cup superfine sugar
1 cup self-rising flour, sifted
2 tablespoons instant coffee granules
dissolved in 1 tablespoon hot water
3 tablespoons sunflower oil
CARAMEL TOPPING:
3/4 cup superfine sugar
1/4 cup water,
plus 1 tablespoon (additional) water
1 cup powdered sugar, sifted
1/4 cup unsalted butter,
plus 2 tablespoons (additional)
unsalted butter, softened
Preheat oven to 350F (180C).
Grease and line 2 (8-inch) round cake pans.
In a bowl, whisk together eggs
and superfine sugar until light and thick.
Gently fold in flour, coffee and oil.
Divide mixture between prepared pans and
bake in the oven for 20 minutes or
until well risen and golden brown.
Turn onto a wire rack to cool.
To make caramel topping, heat
superfine sugar and 4 tablespoons water
in a pan until sugar has dissolved.
Bring to the boil, then cook until
syrup turns a dark golden brown.
Pour all but 2 tablespoons over one cake.
Mark into 8 sections with an
oiled knife before the caramel sets.
Stir 1 tablespoon water into remaining caramel,
returning to heat, if necessary,
to soften caramel. Leave to cool.
In a bowl, cream together icing sugar,
butter and cooled caramel.
Spread over remaining cake and
place caramel-topped cake on top.
Serves 8 .
Apple Lasagne
1 1/4 cups milk
1 egg
1 egg yolk
1 tablespoon cornstarch
1 tablespoon powdered sugar
1 3/4 lb cooking apples
2 tablespoons butter
1/3 cup powdered sugar
water
1/4 cup raisins
1/2 teaspoon apple pie spice
6 lasagne noodles
1/4 cup walnuts, finely chopped
powdered sugar, if desired
whipped cream, if desired
In a medium-size saucepan, heat milk.
In a medium-size bowl, mix together egg, egg yolk,
cornstarch and 1 tablespoon icing sugar. Pour hot milk
into egg mixture while stirring. Return to saucepan;
cook over medium low heat, stirring constantly, until
thickened. Set aside.
Peel, core and slice apples. Put into a medium-size
saucepan with butter, 1/3 cup icing sugar and a little water.
Cook 10 minutes or until apples are soft. Stir in raisins
and apple pie spice.
Preheat oven to 375F (190C). In a large pan of boiling water,
cook noodles; drain.
In a buttered baking dish, layer lasagne and apple
mixture, ending with an apple layer. Pour custard over apples. Sprinkle with walnuts.
Bake 25 minutes or until set. Decorate with
icing sugar and serve with a dollop of whipped cream,
if desired.
Makes 4 servings.
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