Fruit jell-o salad

Fruit jell-o salad

Ingredients

• Curd cheese 1 cup
• Pineapple tidbits 1 cup
• Pineapple jelly 1 packet
• Fruit cocktail 1 cup
• Cream 1 cup chilled

Method

• Beat cream add pineapple jelly crystals, curd cheese and fruits, mix well and serve chilled.

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Brownie pizza

Brownie pizza

Ingredients for brownies

• Butter 4 ounces
• Caster sugar 1 cup
• Egg 2
• Flour ¾ cup
• Coco powder 3 tbsp leveled
• Salt pinch
• Baking powder ½ tsp
• Walnuts ½ cup chopped

Ingredients for filling

• Cream cheese 8 ounces
• Chocolate chips ½ cup
• Mix fruit cocktail 1 tin
• Vanilla essence ½ tsp
• Icing sugar 4 tbsp
• Whipped cream 1 cup

Method

• In a sauce pan cook together butter, coco powder and sugar on very low flame for 1 minute, beat in 1 egg at a time, fold in walnuts, vanilla essence, sieved mixture of flour, salt and baking powder, mix well, spread in a greased 10 to 12 inch pizza plate, bake on 180 degree C for 20 minutes, cool on wire rack.

Method for filling 

• Cool brownie, in a bowl beat cream cheese, sugar, vanilla until smooth fold in whipped cream, spread over brownie crust, top with fruit cocktail, chocolate chips, refrigerate 2 to 3 hours before serving.

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Pineapple butter scotch trifle

Pineapple butter scotch trifle

Ingredients for custard

• Milk 1 liter
• Sugar ½ cup
• Vanilla custard powder 4 tbsp
• Pineapple puree 1 cup
• Condensed milk 4 tbsp
• Cream ½ cup

For pineapple layer

• Pineapple cubes 1 cup
• Pineapple jelly 1 packet

Ingredients for butter scotch sauce

• Butter 2 ounces
• Brown sugar ½ cup
• Cream ½ cup
• Butter scotch essence few drops

Method

• Prepare custard. Cool, add condensed milk, pineapple puree and cream, cook all ingredients for butter scotch sauce in a sauce pan till thick, remove and cool.

To assemble

• Spread a layer of custard in the bottom of desert bowl then thick layer of pineapple chunks, drizzle butter scotch sauce over it, cover with pineapple jelly chunks, repeat layer, serve chilled.

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Fruit and nutty cup cakes

Fruit and nutty cup cakes

Ingredients

• Butter softened 5 ounces
• Brown sugar 2 ½ ounce
• Caster sugar 2 ½ ounce
• Self raising flour 7 ounces
• Eggs 3
• Almonds essence ½ tsp
• Mix chopped nuts ¼ cup
• Mixed dried fruits ¼ cup

Method

• Line cup cake trays with paper cases, put the butter, sugar, flour, eggs, essence in a bowl and beat for 2 minutes until light and creamy, add the chopped nuts and dried fruits, stir until combined, divide mixture between paper cases, bake in a preheated oven 180 degree C for 5 minutes. Cool and serve.

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Fruity chicken salad

Fruity chicken salad

Ingredients

• Cream cheese 4 tbsp
• Mayonnaise ½ cup
• Chicken boiled and chopped 2 cups
• Whipped cream 2 tbsp
• Fruit cocktail 1 cup
• Apple 1 medium chopped
• Salt and black pepper ½ tsp each
• Caster sugar 1 tbsp
• Flaked almonds toasted 2 tbsp for garnish
• Salad leaves for garnish

Method

• Beat cream cheese and mayonnaise in a large bowl, add in seasonings and all the rest except almonds, mix slightly, spoon onto lettuce, cover plate, sprinkle with toasted almonds and serve chilled.

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Fruit Pizza

Fruit Pizza

Ingredients for base

• Flour 1 cup heaped
• Oats ¼ cups
• Butter 4 ounces
• Salt a pinch
• Brown sugar 4 tbsp
• Walnuts 4 tbsp crushed

Ingredients for filling

• Tinned cherries 1 tin
• Tinned pineapple 1 tin
• Kiwi 2 slice
• Cream cheese 4 ounce
• Packet cream 8 ounces
• Vanilla essence 1 tsp

Ingredients for glaze

• Any tinned fruit syrup ½ cup
• Orange juice ¼ cup
• Lemon juice 1 tbsp
• Sugar 2 tbsp

Method for base

• In a bowl mix together 1 cup flour, 4 ounces butter, 4 tbsp brown sugar, ¼ cup oats, 4 tbsp walnuts and salt. Put into 12 inches pizza pan, prick with fork, and bake on 190 degrees for 15 minutes till light brown. Cool completely.

Method for filling

• In a bowl beat 4 ounce cream cheese, 8 ounce cream and 1 tsp vanilla essence , spread evenly over baked crust arrange all fruits on crust, brush top of fruit with glaze, chill and enjoy.

Method for glaze

• In a sauce pan add tinned fruit syrup, ¼ cup orange juice, 1 tbsp lemon juice and any tinned syrup. Cook till thick.

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Cottage cheese fruity bon bon

Cottage cheese fruity bon bon

Ingredients

• Pineapple jell-o 1 packet
• Cream 1 cup whipped
• Cottage cheese 8 ounces crumbled
• Fruit cocktail 1 cup
• Condensed milk 4 tbsp
• Almonds and pistachio sliced 2 tbsp

Method

• Beat cottage cheese until smooth, add cream with jell-o crystals and beat. Also add condensed milk, fold in fruit cocktail and nuts, serve chilled in short glasses.

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Mango pudding

Mango pudding

Ingredients

• Cream whipped 400 gm
• Caster sugar ½ cup
• Curd cheese 1 cup
• Mango puree 2 cups
• Mango cubes 1 cup
• Mango jelly 1 packet

Method

• Beat cream with sugar until thick, add curd cheese, mango puree, mango jelly crystals and beat, remove in a serving bowl, garnish with whipped cream, mango cubes and mint leaves.

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Apple cheddar pie

Apple cheddar pie

Ingredients

• Flour 2 ½ cup heaped
• Salt ½ tsp
• Shortening ½ cup
• Chilled Butter 2 ounce
• Cheddar cheese ½ cup
• Chilled water to knead dough

Ingredients for filling

• Apples 4 peeled, poured and cut into ¼ inch thick wedges.
• Pineapple syrup 1 cup
• Corn flour 4 tbsp
• Caster sugar ½ cup
• Lemon juice 2 tbsp
• Cinnamon powder ½ tsp
• Butter 2 tbsp
• Cheddar cheese 4 tbsp

Method for filling

• In a sauce pan heat pineapple syrup, stir in the corn flour and the cinnamon, string until thick, in a bowl mix apples, sugar, lemon juice and salt, mix in the prepared pineapple syrup, pour the filling in a deep greased casserole dish, top with butter and cheddar cheese, Prepared the dough. Mix together all the dry ingredients including cheese, start mixing in the butter and shortening until mixture resembles bread crumbs. Add in chilled water little at a time until dough is formed. Roll out the dough into the shape of dish and carefully place it on the top of apple filling, seal edges, brush with beaten egg, and bake in a preheated oven on 180 degree C for 30 minutes. Serve hot with vanilla ice cream.

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Peach upside down cup cakes

Peach upside down cup cakes

Ingredients for base

• Butter 2 ounces
• Brown sugar 4 tbsp
• Peach halves 6

Ingredients for cup cakes

• Butter 4 ounces
• Eggs 2
• Caster sugar 2/3 cup
• Peach essence ½ tsp
• Peach puree ½ cup
• Self raising flour 1 ½ cup
• Baking powder ¼ tsp
• Hung curd 2/3 cup
• Peach juice 2 tbsp

Method

• Grease well jumbo cup cake pan, melt 2 ounce butter and pour in each cup cake, sprinkle with brown sugar over each base and place a peach half on bottom of each cup cake, beat 4 ounces butter, add in 2/3 cup caster sugar with essence and eggs alternating with self raising flour. Lastly fold in baking soda, yogurt, peach juice and puree and fold in the remaining flour, mix well, spoon batter in prepared cup cake pan, bake for 25 minutes.

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Mango Basoondi

Mango Basoondi

Ingredients

• Milk 2 kg (cooked till reduced to half)
• Sugar ½ cup
• Almonds (blanched and sliced) ½ cup
• Mangoes (chopped into tiny cubes) 2 cups
• Mango Puree 1 cup

Method

• Cook milk till reduced to 1 ½ kg. Add in sugar, almonds sliced, remove in a bowl and cool completely. Add in mango puree, mango cubes. Serve chilled.

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Water Melon Chiller

Water Melon Chiller

Ingredients

• Water melon de-seeded and chopped 2 cup
• Red Juice 4 to 6 tbsp
• Lemon juice 2 tbsp
• Condensed milk 4 tbsp
• Crushed ice 1 cup

Method

• Blend altogether and serve garnish with mint leaves.

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Dry fruit tart

Dry fruit tart

Ingredients for short crust base

• Butter 4 ounces
• Flour 6 ounces
• Caster sugar 2 ounces
• Vanilla essence few drops
• Egg 1 yolk

Ingredients for filling

• Raisin 2 tbsp
• Orange peeled 2 tbsp
• Almonds chopped 2 tbsp
• Glazed cherries 2 tbsp chopped red
• Glazed cherries 2 tbsp green
• Currents 2 tbsp
• Pistachio chopped 1 tbsp
• Walnuts chopped 1 tbsp
• Cinnamon ¼ tsp
• Egg 2
• Jam 3 tbsp

Method for base

• Beat butter with sugar and vanilla essence till fluffy, add egg yolk, fold in the flour, put mixture on the table and knead with a soft hand to form into a dough, sprinkle flour on table and roll the dough, cut with round cutter and spread into tart trays.

Method for filling

• In a bowl, mix together, raisins, orange peel, almonds chopped, green and red glazed cherries, currents, pistachio and walnuts chopped, cinnamon powder and 2 eggs, mix well put mixture in the empty tarts about 1 tbsp full bake on 180 degree for 20 minutes.

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Doodh Dulari

Doodh Dulari

Ingredients

• Milk 2 liter
• Condensed milk half cup
• Corn flour 1 tbsp
• Colored vermicelli ½ cup
• Strawberry jelly 1 packet
• Green jelly 1 packet
• Rubri 250 gm
• Cream 200 gm
• Mix fruit cocktail 1 large tin
• Small cham cham 250gm

Method

• Cook 2 liter milk for 20 minutes till thick add ½ cup colored vermicelli dissolved 1 tbsp corn flour with ¼ cup cold milk, add to the milk in the pan, cook till thick, remove, cool completely add half cup condensed milk, 1 large tin fruit cocktail. Dissolve each jelly packet with 1 cup water and set till firm cut in cubes and add to the cooled milk with 200gm cream, 250gm small cham cham and 250gm rubri, mix all well. Serve chilled.

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Banana Toffee Pie

Banana Toffee Pie

Ingredients for base

• Butter 4 ounce
• Coco powder 1 tbsp heaped
• Digestive biscuits 2 ½ cups

Ingredients for filling

• Condensed milk 1 tin
• Chocolate 5 ounces
• Cream ½ cup
• Golden syrup 1 tbsp
• Topping
• Bananas 2
• Cream 1 cup
• Coffee 1 tsp mixed with 2 tbsp water

Method for base

• Crush the biscuits mix with coco and melted butter, press onto the base and sides of a loose bottom flan tin, chill until firm.

Method for filling

• Place the un open can of condensed milk, in a pan of boiling water, cover with lid, simmer for 3 hours, remove the pan from the heat, set aside covered until the can has cooled down completely, melt chocolate with cream and golden syrup over simmering water, stir in caramelize milk, beat until mixed, spread the filling over the biscuits crust, sliced the bananas and arrange them over chocolate filling, beaten together cream and coffee, pipe over the bananas, decorate with chocolate curls.

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Banana Upside Down Cake

Banana Upside Down Cake

Ingredients for base

• Butter 2 ounces
• Brown sugar 2 ounce
• Cinnamon powder ½ tsp
• Bananas 4 sliced
• Pineapple juice ¼ cup

Ingredients for cake

• Butter 8 ounces
• Flour 2 cups (8 ounces)
• Caster sugar 10 ounces (1 ¼ cup)
• Eggs 4
• Baking powder 2 tsp
• Baking soda ¼ tsp
• Pinch of salt
• Butter milk 1 cup
• Bananas 3 mashed
• Pineapple juice ¼ cup
• Banana essence 1 tsp
• Cinnamon powder ½ tsp

Method

• Place a 9 inch round cake pan on low heat add butter, brown sugar, cinnamon and pineapple juice, stir till sugar dissolved, remove from flame and arrange banana slices all over the base, cream butter and sugar, add eggs one at a time, add essence, alternately fold in sifted flour and butter milk and pineapple juice, pour batter in prepared pan, bake for 45 minutes on 180 degree C.

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Mini Charlotte Cup

Mini Charlotte Cup

Ingredients

• Plain cake half pounds
• Strawberries jam 4 tbsp
• Fresh cream whipped 200 gm
• Fruit cocktail 1 cup
• Gelatin 1 tsp dissolved in ¼ cup water
• Pineapple syrup as required
• Strawberry jell-o 1 packet set in ¾ cup water

Method

• Cut plain cake, spread with strawberry jam and sandwich, beat cream mix with dissolve gelatin, mix fruit, mix well and keep aside.

To assemble

• In small cups put cake sandwiched cake slices, moist with pineapple syrup, top with cream fruit mixture, strawberry jell-o on top, decorate with whipped cream, serve chilled.

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Strawberry chocolate shot glasses

Strawberry chocolate shot glasses

Ingredients

• Vanilla custard 2 cups
• Jell-o Chocolate pudding mix 1 packet
• Chilled milk 2 cup
• Strawberries chopped 2 cup
• Sugar ½ cup
• Lemon juice 2 tbsp
• Oreo cookies 1 cup
• Fresh cream whipped 1 cup
• Chocolate grated 150 gm
• Cream 200 gm

Method

• Mix 2 cups chilled milk with 1 cup jell-o chocolate pudding, beat till chill, melt 100 gm chocolate with 3 tbsp cream to make genache, cook 2 cups strawberry chopped with ½ cup sugar, also add 2 tbsp lemon juice, keep aside.

To assemble

• In shot glasses first put 2 tbsp of vanilla custard in each glass then the strawberry, pipe chocolate pudding mixture, top with genache and 1 put Oreo for garnishing with piped cream. Serve chilled.

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Pineapple upside down salad mould

Pineapple upside down salad mould

Ingredients

• Pineapple slices 1 can undrained
• Cherry halves 6
• Pineapple jelly 1 packet dissolved in ¾ cup water
• Cream cheese 4 tbsp
• Curd cheese 4 tbsp
• Mayonnaise 4 tbsp
• Cream 4 tbsp whipped
• Gelatin 2 tbsp dissolved in pineapple syrup ¼ syrup
• Sugar 2 tbsp
• Salt ½ tsp
• Pineapple tidbits ½ cup
• Fruit cocktail 1 cup

Method

• Grease your mould very well with oil, fix with pineapple and cherries, dissolve cherries in ¾ water, pour on top of pineapple slices, beat together cream, curd cheese, cream cheese, mayonnaise and cream, fold in pineapple fruit cocktail, sugar, salt, dissolve gelatin, mix all well, pour on top of set jell-o, freeze till done, over turn and serve.

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Cherry Coconut Cake

Cherry Coconut Cake

 

Ingredients

• Butter 8 ounces
• Sugar 1 ½ cup
• Glazed cherries ½ cup chopped
• Eggs 4 separated
• Flour 3 ½ cup
• Baking powder 1 tbsp
• Orange juice ½ cup
• Desiccated coconut ½ cups
• Flaked coconut 4 tbsp

Method

• Beat butter, gradually add in sugar, beat till light and fluffy, add in 1 egg yolk at a time, beat well, stir in coconut, sieve together flour and baking powder, start adding in to the mixture alternating with orange juice, mix cherries with little flour and fold in the cake mixture, beat egg white stiff, fold in the batter, mix well, place mixture into greased bandit pan, sprinkle with flaked coconut on top, bake on 180 degree C for 1 hour.

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