Receipes Continued

Ingredients:1 tin evaporated milk

1 tblsp coffee

1 cup cream

2 eggs - beaten

1 tblsp almonds - finely ground

1 cup fine sugar

1/4 tsp cardamom powder

2-3 drops of rose essence

Method :- Chill evaporated milk

- Whip the cream lightly

- Combine milk and cream well with all the above ingredients

- Then freeze until it begins to thicken

- Bring out from the freezer and beat well

- Set again to freeze

COCONUT MACAROONS:
Base:
250g butter
1/4 cup oil
150g castor sugar
2egg yolks
Vanilla essence
4cups flour-adjust to make dough
2tsp baking pwd

Cream butter,oil n sugar.beat in yolks 1 at a time.add vanilla.sift in flour n baking pwd to make a soft but not sticky dough.
Roll out,cut into rounds n place on greased patty pan trays.spoon apricot jam on base n cover jam wid coconut filling.bake @ 180 for 12-15mins or until golden.

COCONUT FILLING:
4egg whites
300ml castor sugar
2cups dessicated coconut

Beat whites stiff,gradually add sugar.fold in coconut.

*makes ±4dozen.

CINNAMON BUNS:
6 cups flour 1 1/2 tsp salt 2 Tbls sugar 1 sachet instant yeast 2 cups lukewarm milk n water 1/4 cup ghee not very liquid sesame seed 4 top.                                 Combine dry ing. Mix liquid with ghee pour all at once form a soft dough. Knead for 5 to 6 min until smooth n elastic. Place dough in large dish cover leave 2 rise for 1 1/2 hours. Punch dough divide in to 3 parts. 1 part make rolls 1 part make plaited loaf n1 part make cinnamon buns.  Filling 4 cinnamon buns 1/2 cup sugar 60 g butter softened not melterd 1 cup chopped pecan nuts 3 tsp cinnamon. Cream sugar n butter mix pecan n cinnamon. Roll dough oblong shape 30+30 cm n 2.5 cm thick. Spread filling roll 2 swiss roll. Cut 5 cm slices. Place on greased tray. Allow2 double in size for 20 min. Put in preheated oven 200. Bake for 20 min. When baked mix 3/4 pkt icing sugar 1 tsp cinnamon 3 Tbls boiling water n pour over hot buns.

CINNABON CUPCAKES:
125 g butter, 1cup brown sugar,3 eggs,1tsp bicarb,1 cup plain yoghurt,1 1/2 cup flour,1/2 cup self raising flour.
Beat butter n sugar,add eggs n beat,add yoghurt n beat,add dry ingredients little at a tym n beat,  set aside.

Filling-1 cup chopped pecans,100g dairy milk choppd,3/4 cup brown sugar,2 tsp cinnamon powder,mix together - Fill batter halfway, spoon filling over, then spoon batter again, lastly put filling on top.
Put In paper cups, bake at 180 for 15-20 min.

Cream cheese icing- 150g butter, 1 1/2 cups sifted icing sugar,  1/2 tub cream cheese. Swirl onto cupcake and drizzle chocolate syrup mixed with cinnamon over... :p

CHOCOLATE BROWNIES:
Mix together:-
2cups flour
2cups castor sugar
2eggs
1/2 cup buttermilk
1tsp bicarb
1tsp baking pwd
1cup chopped pecan nuts

Microwave together (until butter melts):-
180g butter
200ml cocoa
1cup water
1/2 cup oil

Mix butter mixture with flour mixture to combine. Pour into greased rectangular oven tray.bake @ 180 for ±30min or until done.

TOPPING:
6Tbsp butter
2Tbsp cocoa
2Tbsp buttermilk
2cups icing sugar-sifted

Melt butter.add cocoa n buttermilk.add icing sugar.mix till smooth.pour over warm cake.decorate with chopped pecans/snowflake.cut into squares.
Can b eaten as is or like dessert (warmed) n served with ice cream or whipped fresh cream.

‎​CHOCOLATE DESSERT:
2 cups milk
2 T butter
1 Beaten egg
1 t vanilla essence
Mix 1st 3 ing 2geda & bring 2 boil.
Beat mixture & add v/essence & boil again.
Allow mixture 2 cool.
Cocoa Mixture:
7 t cocoa
5 T flour
3/4 cups sugar
Mix 2geda & ad 2milk mixture & beat. Crush 1pkt Tennis biscuits & spread in2 a square pyrex dish. Spread d above mixture & allow 2set for 1 1/2 hrs. Add 1 tin Nestle cream, 2 t castor sugar Mix 2geda & spread over dessert. Decor wid fresh whipped cream if desired.

CHOCOLATE TRUFFLES:              250g milk choc,250g dark choc(melt tog over bann-marie),& leave 2 cool slightly.  1 cup fresh cream (softly whipped),1 3rd cup maas & 1t instant coffee diss in 2t hot water & cooled.Mix tog cream,maas & coffee.Whisk in choc. If lumps form,don't panic,jus mix really well.Pour in2 moulds & freeze.Coat in choc & re-freeze,or pour in2 bowls & refridger8.Njoy:p

CHOCOLATE MOUSSE CAKES:
125g soft butter
300g Castor sugar
3 large eggs
1 tsp vanilla essence
1 tsp caramel essence
80g hot chocolate
1/2 cup milk
1/2 cup water
2 cups cake flour
1 1/2 tsp baking powder

Cream butter & sugar until light. eggs 1 at a time & beat well. Add vanilla & caramel essence & beat together.
Dissolve the hot chocolate in hot water & milk. Fold sifted dry ingredients into the egg mixture alternating with the liquid. Pour 2 tblsp into a cupcake pan lined with cupcake cases. Bake at 220 degrees for 10 to 15 minutes or until cupcakes are springy to the touch.

Once done allow to cool well before topping with chocolate mousse.

Chocolate Mousse:
1 cup fresh cream
200g Albany dark chocolate
1 tsp caramel essence
Warm fresh cream & chocolate on low heat until chocolate melts. Don't boil the freshcream! Remove from heat &
Stir in the essence. Allow to cool well before whipping until soft peaks form. Pipe onto cooled cupcakes. Decorate as desired. Happy Baking & Enjoy!!:)

CHOCOLATE CHIP COOKIES!
250g rama(soft),2/3 cup castor sugar,1t v.e,100g chopped choc & 2 & 1/2 cups flour.make a dough, shape & bake @ 180C 4 25-30 mins.