Chocolate hazelnut and ceramal cheese cake

Ingredients for base
Digestive biscuit 200 gm
Butter 100 gm melted
Ingredients for cheese cake filling
Cream cheese 200 gm
Whipped cream 300 gm
Caster sugar 4 tbsp
Butter scotch essence 1 tsp
Gelatin 2 tbsp
Nuttela ½ cup
Ceramal sauce ½ cup
Ingredients for ceramal sauce
Brown sugar ½ cup
Butter 2 ounces
Cream ½ packet
Method
Cook altogether till thick.
Method
Make base with biscuits, chill until firm.
For filling
Dissolve gelatin, beat cream cheese with caster sugar, nuttela add butter scotch essence, fold in whipped cream, gelatin and ceramal sauce 3tbsp , put to set until done, remove, spread with remaining ceramal sauce, put to set decorate with piped cream.

Apricot biscuit delight

Ingredients
Biscuits broken into small pieces 2 cups
Apricots soaked for 2 hours 200 gm
Fresh cream 2 packets
Almonds toasted 3 tbsp
Ingredients for custard
Milk 4 cups
Sugar 8 tbsp
Vanilla custard powder heaped 3 tbsp
Condensed milk 4 tbsp
Bake Parlor colored vermicelli 100 gm 1 packet
Method
Soak 200 gm apricot for 2 hours, remove seeds and cook for 15 minutes in ¼ cup water till soft, keep aside, make custard with 4 cups milk and 8 tbsp sugar till boiling add 3 tbsp custard powder mixed with ¼ cup cold milk and bake parlor vermicelli and add to the milk mixture stirring till thick, remove and cool. In a serving dish spread 2 cups biscuits drizzle, 4 tbsp condensed milk, a layer of prepared vanilla custard then cooked apricots, spread with 2 packets of fresh cream, garnish with 3 tbsp toasted almonds, serve chilled.

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.

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.

Litchi mousse

Ingredients
Litchi 24 peel (remove skin)
Cream 400 gm
Gelatin 1 tsp heaped dissolved in ¼ cup water
Coconut milk ½ cup
Sugar 6 tbsp
Cherries for decoration
Method
In a blender, blend litchi, cream, sugar, coconut milk, add to it dissolved gelatin. Blend well. Remove and pour in serving glasses. Decorate with litchis, cherries and piped cream.

Crunchy chocolate Mousse

INGREDIENTS

Chocolate 300 gm melted
Fresh Cream (whipped) 1 ½ cup
Fresh Cream 1 packet
Caster Sugar 4 tbsp
Nutella ½ cup
Crunchy Chocolate (chopped) 1 cup

METHOD
Melt chocolate in a microwave, remove and add 1 packet cream, fold in whipped cream and sugar, also fold in nuttela and chopped crunchy chocolate, remove mixture in stem glasses, chill and serve.

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.

Royal Charlotte

INGREDIENTS FOR JELLY ROLL
Eggs 3
Flour 3 ounces
Sugar 3 ounces
Baking Powder ½ tsp
Vanilla Essence ½ tsp

INGREDIENTS FOR FILLING
Egg Yolks 2
Corn Flour 1 tsp heaped
Sugar 3 ounces
Milk ¾ cup
Vanilla Essence ½ tsp
Gelatin Powder 1 tbsp heaped
Fresh Cream (whipped) 2 cup
Fruit Cocktail 1 cup

METHOD FOR JELLY ROLL
Beat eggs, sugar till fluffy fold in sifted flour and baking powder mixture with vanilla essence, spread mixture in a well greased and paper lined Swiss rolled tray, bake on 200 degree C for 10 minutes. Remove Swiss roll on a clean cloth sprinkle with caster sugar. Spread Swiss roll with strawberry jam, roll Swiss roll and cut into 1 ½ cm thick slices. Line the base and sides of a glass bowl with jelly roll. Put fruit cocktail in it, soak the cake with syrup, and keep in the fridge till you prepare the filling.

METHOD FOR FILLING
Beat yolks, corn flour and sugar till foamy, mix in the milk and cook on low flame. Stir continuously till custard slightly thickens. Remove from heat, add in vanilla essence, dissolve gelatin with ¼ cup water and add to the custard. Beat cream and add to the cooled custard. Fill the mold with prepared cream. Chill till firm and set, dip the mold in hot water, quickly over turn on a serving plate, garnish with whipped cream

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
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.
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
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.

Khobani ka metha

Ingredients
Dried apricots 250 gm soaked for 4 hours remove seeds
Sugar ½ cup
Ingredients for custard
Milk 1kg
Sugar ½ cup
Custard powder 3 tbsp heaped
Cream 1 packet
Almonds as required
Method
Soak dried apricots for 4 hours, remove seeds, cooked them with half cup sugar and 1 cup of water till tender, remove and spread in a serving dish, make custard by boiling together milk and sugar, thicken custard with custard powder dissolved in little cold milk, when custard thick remove, cool custard and spread on top of apricot layer in dish, before serving, spread top with fresh cream and almonds. Serve chilled.

Sunshine pudding

Ingredients
Coconut macrons 250 gm
Pineapple 1 tin
Gelatin 1 tbsp leveled
Milk 2 ½ cups
Corn flour 2 tbsp
Cream whipped 300 gm
Sugar ½ cup
Yellow color few drops
Pineapple essence ½ tsp
Method
Take milk in a pan, mix in corn flour, sugar, cook till thick. Add in dissolved gelatin, fold in 200 gm of whipped cream.
To assemble
In a rectangular dish spread coarsely crushed macrons, top with pineapple tidbits, prepared custard, decorate with whipped cream, pineapple slices and cherries. Serve chilled.

Jelly Custard

Ingredients:
Jelly red
Jelly Green
Milk 2 cups
Canderal 2 tbsp
Vanilla custard powder 2 tbsp
Cream ½ cup

Dissolve each jelly in one cup water and set.
Make custard with milk canderal and vanilla custard powder. When thick, remove , cool and mix with cream. And finally cubes of jello. Chill and serve.

Chocolate soufflé

Ingredients
Milk 1 cup
Eggs 4 separated
Sugar 3 + 3 ounce
Coco powder 1 tbsp heaped
Gelatin powder 2 tbsp
Water ¼ cup
Vanilla essence ½ tsp
Fresh cream whipped 8 ounces
Method
In a pan mix 4 egg yolks with 3 ounces of sugar, 1 tbsp coco powder and 1 cup milk cook on low flame stirring continuously till mixture thick, remove add in dissolved 2 tbsp gelatin and ½ tsp vanilla essence, beat egg white very stiff with reaming 3 ounces of caster sugar and very lightly fold in the chocolate custard, also fold in the 8 ounces whipped cream, mix all very lightly, set in a mold for 2 hours in freezer. Remove in a serving platter decorate with fresh cream

China grass

Ingredients
Milk 1 kg
China grass powder 1 ½ tsp
Vanilla essence ½ tsp
Pink color few drops
Sugar ¾ cup
Almonds and pistachio chopped 2 tbsp
Method
Soak china grass powder in 1 cup water, cook until dissolved, mix in milk, cook for 10 minutes with sugar add dissolved china grass, remove in a bowl, beat well, top with badam pista, color essence, leave to set until firm. Serve chilled.

Strawberry ring

Ingredients
Evaporated milk chilled 1 tin
Condensed milk chilled 1 tin
Gelatin 2 tbsp
Water ¼ cup
Egg whites 2
Strawberry pulp 1 ½ cup
Fresh cream whipped 12 ounces or 1 ½ cup
Strawberry essence ½ tsp
Method
Dissolve gelatin in ¼ cup water and keep aside, beat chilled evaporated milk till double in volume, add condensed milk, gelatin, strawberry puree, beat egg white stiff, fold in the mixture also fold in the whipped cream and strawberry essence, pour in a well rinsed ring mould and chill until set, unmold and decorate with whipped cream and strawberries.

Gummy Bear Popsicles:

Ingredients:
• Gummy Bears
• Sprite
• Popsicle mold
• Popsicle sticks

Directions:
1. Fill molds about 3/4 of the way full
2. Drop in gummy bears
3. Place popsicle stick into mold
4. Freeze until frozen all the way through

Cookie and cream Surprise Cups

Ingredients:
cookies crushed 2 cups
Cream cheese 4 tbsp
Condensed milk 2 tbsp
Fresh cream whipped 8 ounces
Milk 2 cups
Chocolate pudding powder 1 packet
Chocolate sauce ½ cup
Method:
For pudding:
1. Heat milk, add chocolate pudding powder cook till boiling remove and cool.
For assembling:
1. Put crushed biscuits on a base of a parfait cups
2. Top with cream cheese and cream mixture then chocolate mixture
3. Top with chocolate sauce again oreo cookies crushed repeat layers ending with piped cream and chocolate sauce

Christemas Jelly Slice

Ingredients:
• 1 packet sweet plain biscuits crushed 2 cups)
• 6 ounces butter
• 400g sweet condensed milk
• 1 tablespoon + 1 teaspoon gelatine
• 1 packet of raspberry jelly
Method:
Butter a slice tray (16cm x 26cm x 3cm).
Crush biscuits in a food processor (or in a plastic bag with a rolling pin), transfer to a bowl and mix in melted butter. Place mixture in prepared tray and press down firmly. Refrigerate for 30 minutes.
Dissolve gelatine in 1/2 cup hot water. Combine gelatine mixture with condensed milk in a bowl, pour over biscuit base and place back in fridge for 30 minutes until cool and nearly set.
Dissolve jelly, Pour cold jelly on top of slice and return to fridge to set.
Slice into squares using a butter knife. I wiped the knife occasionally so that the white filling didn't ruin the look of the jelly.

Fruit parfait

Ingredients
Kellogg’s frosties coarsely crushed 1 ½ cup
Almonds sliced toasted 3 tbsp
Flaked coconut toasted 3 tbsp
Cream cheese 8 ounces
Condensed milk ½ cup
Vanilla essence 1 tsp
Curd cheese ½ cup
Pineapple tidbits 1 can
Cherries or strawberries 2 cups chopped
Method
In a serving bowl spread half cheese mixture, half fruit mixture and mix together then cheese mixture then fruits again top with cheese, top with frosties crushed, nuts, chill for 2 hours, serve decorated with swirls of fresh cream.

Goey chocolate pudding

Ingredients
Butter 100 gm or 4 ounces + extra for greasing
Chocolate 100 gm broken into pieces
Eggs 2 large beaten
Vanilla 1 tsp
Fine sugar 4 ounces + extra for sprinkling
Flour 2 tbsp heaped
Icing sugar for dusting
Cream to serve
Method
Preheat oven to 200 degrees C, grease four ramekin dishes and sprinkle with sugar, place the butter and chocolate in a bowl, kept over a sauce pan of simmering water, heat until melted, stir until smooth and keep aside. Place the eggs, vanilla, caster sugar and flour in a bowl, beat together stir in the melted chocolate mixture, pour into the prepared ramekins, and place on a baking sheet, bake in the preheated oven for 12 to 15 minutes until pudding are well risen and set on the outside, leave to stand for 1 minute, turn the pudding out in serving plate, dust with icing sugar, serve with cream or scoop of ice cream.