Rice Pudding with Cream Sherry
This is a skew on an old favorate. Most rice puddings use a egg-custard base to to achieve a thick creamy consistancy. This recipe doesn't need it. Instead, the rice is cooked very slowly in a lot of milk and thickens gradually much like a risotto.
Serves 4
What you need
| Amount | Ingredients |
|---|---|
| 5 cups | Full Cream Milk |
| 1 cup | Short/Medium grain Rice (white) |
| 1/2 cup | Sugar |
| 1 | Vanilla bean |
| 1/4 teaspoon | Salt |
| 1/2 cup | Cream Sherry |
| 1/2 cup | (hard packed) Brown Sugar |
| 2 | Cinnamon Sticks |
Combine 5 cups of milk, rice sugar cinnamon and the vanilla bean as well as the salt. Simmer over a medium heat stiring occasionally. Reduce heat to low and cook till rice is tender and pudding is thick stiring frequently (about 50 mins). Then add the sherry as well as the half cup of sugar (brown)mixing till sugar is desolved. Place in serving bowls and chill for 3 hours to allow setting.
Golden Coconut Cookies
A classic that will bring back memories of summer and the coast.
Serves 4
What you need
| Amount | Ingredients |
|---|---|
| 1 and 3/4 cups | flour |
| 1/2 teaspoon | baking powder |
| 1 pinch | salt |
| 1 and 1/2 cups | sugar |
| 2 | eggs |
| 1 teaspoon | vanilla |
| 3 and 1/2 ounces | flaked coconut |
Sift together flour, baking powder, and salt and set aside. 2. Beat together butter and sugar at medium speed until fluffy. 3. Beat in eggs and vanilla until smooth. 4. Add flour mixture and stir until combined. 5. Refrigerate one hour. 6. Drop rounded teaspoonfuls into coconut and roll until well coated. 7. Place balls two inches apart on prepared cookie sheet. 8. Bake for 12-15 minutes at 200 degrees.
Banana Split Muffins
This is a muffin top you just have to have!
Serves 4
What you need
| Amount | Ingredients |
|---|---|
| 1 3/4 cup | flour |
| 2 tsp | baking powder |
| 1/4 tsp | baking soda |
| 1/2 tsp | salt |
| 1 tsp | cinnamon |
| 1/3 cup | butter |
| 2/3 cup | sugar |
| 2 | bananas - mashed |
| 1/2 cup | crushed pineapple - drained |
| 2/3 cup | maraschino cherries - chopped |
| 2/3 Cup | mini chocolate chips |
Preheat oven to 175 degrees. Line a 12-cup muffin pan with paper liners; set aside. In a small bowl, combine flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, cream butter and sugar; add eggs, mixing well. Add half of flour mixture; combine well. Add bananas; combine well. Add remaining flour mixture; combine well. Add pineapple, cherries, and chocolate chips; mix thoroughly. Divide batter among the muffin cups, and bake for 30 minutes; until a toothpick comes out clean. Great for breakfast or a snack!
Butterscotch Brownies
A not so modern twist on a treat that nobody can refuse!
Serves 4
What you need
| Amount | Ingredients |
|---|---|
| 1/2 Cup | Butter, melted |
| 1 1/2 Cups | Light Brown Sugar |
| 1/2 Cup | Dark Brown Sugar |
| 2 | Eggs |
| 1 1/2 Cups | Flour |
| 2 Teaspoons | Baking Powder |
| 1 Teaspoon | Salt |
| 1 Teaspoon | Vanilla |
Preheat oven to 160 Degrees. Mix together the butter, sugar, and eggs. In a separate bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the sugar mixture; mixing well. Add the vanilla. Spread batter into a greased 9 x 13 pan. Bake for 25 minutes.
Banana Pudding with Cocoa Dust
This one is a winner.
Serves 4
What you need
| Amount | Ingredients |
|---|---|
| 2 cups | milk, scalded (microwave full power for 2 minutes) |
| 3/4 cup | sugar |
| 1/2 cup | flour |
| 2 | eggs |
| 1/2 teaspoon | nutmeg |
| 1 teaspoon | vanilla extract |
| 3 to 4 | ripe bananas |
| 2 Tablespoons | cocoa powder |
Using a blender, combine all ingredients except fruit and cocoa until well-mixed. Add bananas and pulse until incorporated. Pour mixture into individual mini springform pans. Dust with cocoa powder. Bake at 175 degrees approx. 30 minutes until set.
Chocolate banoffee pie
No cooking required for this indulgent pie with caramel, cream, chocolate and bananas.
Serves 4
What you need
| Amount | Ingredients |
|---|---|
| 250g | McVitie's Digestive biscuits |
| 125g | butter, melted |
| 300ml ctn | thickened cream |
| 30g bar | Cadbury Flake, crumbled |
| 46g bar | Cadbury Picnic, chopped |
| 53g bar | Snickers, chopped |
| 380g can | Nestle Caramel Top 'n' Fill |
| 3 | bananas, sliced |
Process the biscuits in a food processor until fine crumbs form. Add the butter and process until well combined. Press the biscuit mixture evenly over the base and side of a 3cm-deep, 23cm (base measurement) fluted tart tin, with removable base. Place in the fridge for 1 hour to chill. Transfer the biscuit base to a serving plate. Use an electric beater to beat the cream in a bowl until soft peaks form. Combine the Flake, Picnic and Snickers in a bowl. Spread caramel over biscuit base. Arrange banana, in a single layer, over caramel. Top with the cream and chocolate mixture.