Dessert Lovers FOODBOOK
Dessert LoversFOODBOOKSLICES & BISCUITS CAKES & PUDDINGSAll-time favourites BROWNIES DONUTS LEMON TARTS
How to useTHIS COOKBOOKVIEW RECIPE ON THE MYFOODBOOK WEBSITEView any recipe on themyfoodbook website to:Collect the recipe intoyour own cookbookShare the recipe viaSocial Media and EmailReview recipePrint recipeVIEW THIS RECIPE ON MYFOODBOOKGet more recipesfrom our PartnersSHARE THE LOVELEARN MORE ABOUT OUR PARTNERSLove what you see? Share it with yourfamily and friends via Email, Facebook,Twitter and Google .Click the logos or web addresses tolearn more about our Recipe naid.com.auMonday Morning Cooking Clubmondaymorningcookingclub.com.auThe Dairy Kitchenlegendairy.com.auSHARE THIS COOKBOOKCophacopha.com.au
CONTENTSCakes, PAVLOVA & PUDDINGSPerfect Pavlova6Self-Saucing ChocolateHazelnut Pudding8Pear & Chocolate Bread& Butter Pudding10Frozen Lemon Meringue14Baked Vanilla & Ricotta Tartwith Star Anise Citrus17Best Ever Chocolate Cake19Baklava Cheesecake21Magic BeestingCustard Cake12Vanilla Custard Slice3623Ultimate WhippedCREAMBiscuits & SLICESAlmond Kifli26Instant Apple Slice28White Chocolate & RaspberryRocky Road30Chocolate Yeast Kugelhopf32Gluten Free Chocolate Crackle Slice38My Grandmother Sarah's Lokshen Kugel 40Peanut Butter Brownie Cookie Sandwich 42
35COOKBOOKSThe Dairy KitchenMEAL PLANNERS44All-time FAVOURITESGolden Drop Donuts47Chocolate Crackles49Glorious Fruit Crumble51Chocolate Brownieswith Raspberry Sauce53Vanilla Ice Cream & Hot Chocolate Sauce 55Lavendar & Vanilla Coconut IceClassic Lemon Tarts5957The All-in-oneCOOKING APPLIANCE46
Cakes,PAVLOVA &PUDDINGSPerfectly indulgent, thesescrumptious cakes and decadentpuddings will make it hard tostop at one slice.
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Perfect PAVLOVAPREP: 15 MINSCOOK: 1 ½ HOURSSERVES: 6Recipe by Devondale devondale.com.auThe seemingly simple pavlova is a difficult dish to get right, this technique willhave an amazing result every single time. It's the kitchen hack of the hot waterand everything in the bowl at once makes this foolproof saving time and effort.INGREDIENTSMETHODPAVLOVAPAVLOVA4 egg whites1. Preheat oven to 140 C or 120 C fan-forced1 ¼ cups caster sugar2. Put all ingredients into a stand mixer, adding hotwater last1 tablespoon corn flour1 teaspoon vinegar½ teaspoon vanilla1 tablespoon hot waterTOPPING300ml Devondale All RounderThickened Cream, whippedBlueberries, mango slices andpassion fruit to decorate3. Whisk for ten minutes on high speed (Mixture should lookshiny and hold stiff peaks)4. Line a large flat baking tray with baking paper and spoonmeringue into centre of tray. Shape like nest using theback of your spoon (20cm round)5. Bake 1.5 hours on the middle shelf and allow to coolin oven. It should be crunchy on the outside and likemarshmallow on the insideTOPPING1. Top the pavlova with lightly whipped Devondale 'AllRounder' Thickened Cream2. Add fresh fruits of the seasonTIPS & HINTSYou can use tined mango and passionfruit pulp if fruits arenot in season.VIEW THIS RECIPE ON MYFOODBOOK
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Self-Saucing ChocolateHAZELNUT PUDDINGPREP: 10 MINSCOOK: 40 MINSSERVES: 4-6Recipe by The Dairy Kitchen legendairy.com.auTry this simple, decadent pudding once and you’ll fall in love! It’s also agreat recipe to get older kids started in the kitchen. And, the hot tip?Make this pudding directly into the baking dish to save on dishes!INGREDIENTSMETHOD1 cup self-raising flour1. Preheat oven to 180 C (160 C fan forced). Combine flour,cocoa powder and sugar in the base of a 2 litre bakingdish¼ cup cocoa powder½ cup caster sugar2. Make a well in the centre and add egg, milk and butter,mixing the wet ingredients until combined before stirringinto the dry ingredients until smooth. Stir in chocolatehazelnut spread1 egg½ cup milk50g butter, melted3. Sprinkle brown sugar and extra cocoa powder over batter.Pour boiling water gently over the back of a large spoon,onto the cake batter.½ cup chocolate hazelnut spread½ cup soft brown sugar2 tablespoons cocoa powder, extra1 ½ cups boiling water½ cup chopped hazelnutsCream or ice cream, to serve4. Bake for 30 minutes, then, keeping pudding in oven,sprinkle over hazelnuts, and cook for a further 10-15minutes or until cake is cooked through and pudding isstill saucy. Serve with cream or ice creamVIEW THIS RECIPE ON MYFOODBOOK
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Pear & ChocolateBREAD & BUTTER PUDDINGPREP: 15 MINSCOOK: 1 HOURSERVES: 6Recipe by Devondale devondale.com.auEveryone loves bread and butter pudding. This cheat's version uses afuss free custard and store bought fruit loaf for maximum taste withoutthe long list of ingredients.INGREDIENTSMETHOD6 eggs1. Preheat oven to 160 C. Lightly grease a 20x15cmbaking dish120g icing sugar, sifted2. Place the eggs, icing sugar, cream, milk, vanilla andmixed spice in a large bowl and whisk together untilwell combined300ml Devondale All RounderCream300ml Devondale Long Life FullCream Milk3. Butter the fruit loaf slices and cut into quarters4 slices cafe-style fruit loaf4. Arrange bread pieces into the baking dish butter side upand then pour over the custard mixture. Make sure not toput bread too close together so you get lovely pockets ofcustard once cookedDevondale Dairy Soft UnsaltedButter (for spreading on bread)5. Arrange the pear slices in between the bread and thenscatter with the chocolate. Sprinkle with raw sugar1 pear, peeled and cored, finelysliced6. Place the baking dish in a large roasting pan and pourenough boiling water into the pan to come halfway up thesides of the baking dish, creating a water bath½ tsp vanilla essence½ tsp mixed spice80g dark cooking chocolate,chopped2 tsp raw sugar (added just beforebaking)Icing sugar (to serve)Devondale All Rounder Cream (extrafor serving)7. Place pudding in the oven and bake for 60 minutes oruntil custard is just set. If the pudding begins to brown tooquickly, cover with foil halfway through cooking8. Serve dusted with icing sugar. Drizzle with Devondale AllRounder CreamVIEW THIS RECIPE ON MYFOODBOOK
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Magic BeestingCUSTARD CAKEPREP: 20 MINSCOOK: 1 HOUR 15 MINSSERVES: 8-10Recipe by The Dairy Kitchen legendairy.com.auThis impressive cake is absolutely magic, one thin milky batter separates intothree unique textures in the oven, a firmer thick batter at the bottom, creamycustard in the centre and a spongey cake topping. Sounds impossible?You’ll just have to try it! Serve this cake with fresh berries or citrus.INGREDIENTSMETHODCAKECAKE4 eggs, separated1. Preheat an oven to 160 C (140 C fan forced). Line thebase and sides of a 20cm round cake pan1 ¼ cups caster sugar2 teaspoons vanilla extract1 tablespoon water125 g butter, melted¾ cup plain flour2 cups (500 ml) full cream milk,lukewarmHONEY SYRUP⅓ cup sugar2. In a clean mixing bowl, beat egg whites with an electricmixer until firm peaks form. Set aside3. In a separate bowl, beat the egg yolks, sugar, vanillaand water with an electric mixer over high speed for 5minutes or until mixture is light and fluffy. Gradually addin the butter until mixed through4. Reduce mixer speed to low, add flour and mix in untiljust combined. Gradually beat in the lukewarm milk untilincorporated. Gently fold in beaten egg whites with alarge metal spoon2 tablespoons honey5. Pour mixture into pan and bake for 1 hour 10 minutes oruntil the top is golden, and the centre is slightly wobbly.Cool in the pan until completely cold½ cup flaked almonds, toastedHONEY SYRUP⅓ cup water1. Combine sugar, water and honey in a small saucepan. Stirover medium heat until sugar has dissolved. Bring to theboil, reduce heat and simmer for 15-20 minutes or untilthickened into a syrup. Allow to cool to room temperature2. Sprinkle almonds over cake and drizzle with syrup, thenserveTIPS & HINTSWhen adding beaten egg whites to batter, begin by stirringone spoonful of the beaten egg white into the mix. It willlighten the batter and make it more accepting of theremaining egg white when you gently fold it in.VIEW THIS RECIPE ON MYFOODBOOK
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Frozen LEMON MERINGUEPREP: 30 MINSCOOK: 1 HOURSERVES: 8-10Recipe by Monday Morning Cooking Club mondaymorningcookingclub.com.au"This delicious frozen lemon meringue is my all time go to gluten free recipe,which I like to change sometimes by experimenting with different toppings andflavours. Once made, it is stored in the freezer and then taken out approximately20 minutes before serving." Vivienne PolakINGREDIENTSMERINGUE DISCSLEMON SYRUP (OPTIONAL)4 egg whitesFinely grated zest of ½ lemon¼ teaspoon cream of tartar2 teaspoons cornflour (cornstarch)225g (8 oz) caster (superfine) sugar60ml (¼ cup) lemon juice, strained2 tablespoons sugarLEMON CUSTARD4 egg yolks125g (4 ½ oz) caster (superfine) sugar125ml (½cup) lemon juiceFinely grated zest of 2 lemons300ml (1 ⅓ cups) thickened (whipping) creamVIEW THIS RECIPE ON MYFOODBOOK
Frozen LEMON MERINGUEMETHODMERINGUE DISCS1. Start this recipe the day before serving.Preheat the oven to 150 C (300 F/Gas 2)2. Line two baking trays with baking paperwhich have been marked with three20cm (8 inch) diameter circles or 28 x12cm (11 x 4 inch) rectangles3. To make the meringue discs, sprinkle theegg whites with the cream of tartar andwhisk until stiff. Mix the cornflour withthe sugar, then add to the egg whites, 1tablespoon at a time, whisking well aftereach addition4. Whisk for a few more minutes until thickand glossy. Using a spatula, spread themeringue inside the marked outlines,smoothing out to the edges5. Place in the oven, reduce thetemperature to 140 C (275 F/Gas 1) andbake for 1 hour, or until the meringuediscs are crisp to touch and will lift offthe paper easily. Place on a wire rack tocool completelyLEMON CUSTARD1. Start making the lemon custard as soonas the meringues go in the oven, as itmust be quite cold before the cream isfolded in2. Put the egg yolks and sugar in a heavybased saucepan over a low heat, mixuntil smooth and well combined, thenadd the lemon juice and zest3. Continue to stir constantly until themixture thickens and coats the back of aspoon, about 10-15 minutes4. Remove from the heat and stir foranother minute. Pour into a bowl andrefrigerate until completely cold, orplace over a bowl of ice to cool faster5. In a separate bowl, whip the cream untilfirm, then gently fold it into the cooledlemon custard one spoon at a time, untilcombined. Refrigerate until needed6. Set aside the best meringue disc tobe the top. To assemble, place onemeringue disc on a piece of baking paperand top it with half of the lemon custard.7. Do not spread the custard all the way tothe edge; when you place the next discon top, it will spread8. Repeat with another layer of meringueand the remaining filling, then top withthe final meringue layer. Wrap gentlyin foil then freeze for several hours orovernight. This can be done severaldays aheadLEMON SYRUP (OPTIONAL)1. To make the lemon syrup, combineall the syrup ingredients in a smallsaucepan, stirring over low heat untilthe sugar dissolves2. Simmer, without stirring, for about 5minutes, or until slightly thickened andtacky. Allow to cool to room temperature3. Remove the lemon meringue from thefreezer 30 minutes before serving.Drizzle the lemon syrup over the topVIEW THIS RECIPE ON MYFOODBOOK
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Baked Vanilla & Ricotta TartWITH STAR ANISE CITRUSPREP: 25 MINSCOOK: 40 MINS COOLINGSERVES: 12Recipe by The Dairy Kitchen legendairy.com.auINGREDIENTSMETHOD600g wedge ricotta cheese1. In a food processor, combine ricotta, yoghurt, eggs,sugar and vanilla until very smooth and creamy. Pourinto a baking paper lined 23-24cm spring form pan½ cup reduced fat vanilla yogurt3 eggs, lightly beaten2. Bake at 150 C for 30 minutes or until just firm, turn offoven and allow cake to cool in the oven for 1 hour, standat room temperature for ½ hour and then refrigerateuntil cold¼ cup caster sugar2 teaspoons vanilla600g citrus fruit eg oranges, rubygrapefruit, mandarins1 star anise¾ cup reduced fat vanilla yoghurt,extraMint leaves, to decorate3. Peel and segment the citrus fruits over a bowl to collectthe juice, then squeeze any remaining juice out of theleftover membrane etc4. Place the juice and star anise in a small saucepan andboil until slightly reduced and thickened. Pour the hotsyrup over the segments and chill until required5. Remove the cheesecake from the pan and place on aserving platter, top with fruit, syrup and mint leaves.Serve slices of the tart with extra yoghurt dolloped onthe sideTIPS & HINTSTo segment citrus fruit, first peel the fruit removing any pith.Slide a small paring knife between each segment and theconnective membrane, until you hit the middle of the fruit,turn the knife around on itself, hooking around the bottomof the segment and slip the knife up the otherside of thesegment to remove.VIEW THIS RECIPE ON MYFOODBOOK
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Best EverCHOCOLATE CAKEPREP: 20 MINSCOOK: 1 ½ HOURSSERVES: 12Recipe by Jenny Bongers for Devondale devondale.com.auThis chocolate cake recipe was given to me about 14 years ago! It is now a familyfavourite and always requested for birthdays and even family weddings.INGREDIENTSMETHOD250g Devondale Unsalted Butter1. Melt butter and choc melts in microwave in 30-secondbursts, stirring each time until melted (approx. 2 minuteson high setting)180g dark chocolate melts1 ⅔ cups (250g) caster sugar4 eggs1 cup (150g) plain flour¼ cup (40g) cocoa, plusextra for dusting2. Add the sugar and eggs, then add sifted flour and cocoa.Mix well3. Cook in lined 8-inch (22cm) round tin for 1 hour (gas ovenat 120 C or 160 C fan-forced for 1 hour 30 minutes)4. Let cool in tin. Dust with cocoa and serve with whippedcreamTIPS & HINTSRecipe can be made up to 3 days ahead.VIEW THIS RECIPE ON MYFOODBOOK
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Baklava CHEESECAKEPREP: 1 HOURCOOK: 1 HOURSERVES: 24Recipe by The Dairy Kitchen legendairy.com.auINGREDIENTSMETHODORANGE BLOSSOMHONEY SYRUPORANGE BLOSSOM HONEY SYRUP1. For the Orange Blossom Honey Syrup: Place allingredients except orange blossom water in a smallsaucepan and stir over medium heat until sugar hasdissolved100g caster sugar150ml water125g honey20g orange blossom water2. Simmer for 15-20 minutes or until syrup has reducedand thickened. Discard cinnamon stick and stir inorange blossom water. CoolFILLINGFILLING500g cream cheese, softened1. Beat cream cheese with an electric mixer (paddleattachment) on low speed until just smooth. Addsugar and beat until combined. Add sour cream, eggsand mix until just combined. Set aside1 cinnamon stick175g caster sugar250g sour cream3 eggs, lightly beaten2. Mix 90ml of honey syrup with the walnuts andalmonds to combine. Set aside75g walnuts, toasted and finelychopped75g blanched almonds, toasted andfinely chopped9 sheets filo pastry75g butter, melted3. Layer 5 sheets of filo pastry on top of each other,brushing well between each layer with butter. Easepastry into the base and sides of a buttered and lined20cm x 30cm slab pan; trimming as required4. Pour in half of the cheesecake batter and spoon overthe half the syrup nuts; repeat again. Swirl with abutter knife to roughly mix5. Make 2 piles of 2 sheets each with remaining filopastry, brushing well between each layer with meltedbutter6. Cut each pile into 8 lengthwise. Scrunch the filopastry and place in a single layer on top of the batterto cover7. Bake at 160 C for 40-45 minute or until just set.Remove from oven and drizzle with remaining syrup.Serve warm or coldVIEW THIS RECIPE ON MYFOODBOOK
Ultimate WhippedCREAMFor more baking tips and recipesvisit devondale.com.au
Ultimate WhippedCREAMFor perfect whipped cream every time, it must be very cold. If you’vejust brought it home from an extended trip to the store, refrigeratethe cream for a while beforehand. Cream that isn’t cold enough maynot whip at all, or it may curdle. Use a bowl just wide enough forthe beater. Chill the bowl and the beaters before adding the cream.Whip only 1 cup (300ml) at a time.To help whipped cream stay fluffy in the refrigerator or on a cake,add one sifted tablespoon of Devondale Skim Milk Powder for eachcup of cream. If you add sugar for sweetness, do so after whippingthe cream - never before.INGREDIENTSMETHOD300ml Devondale All RounderThickened Cream1. Chill beaters, bowl and cream.1 tablespoon DevondaleSkim Milk Powder1 tablespoon icing sugar2. Whip 300ml Devondale All RounderCream until almost at the consistencyyou desire.3. For stiff whipped cream add1 tablespoon Devondale skimmilk powder.4. For sweetness add 1 tablespoonicing sugar.5. Whip until just combined.For more baking tips and recipesvisit devondale.com.au
Biscuits& SLICESUtterly delicious and easy totransport, these biscuits andslices are the perfect treatto share with friends.
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Almond KIFLIPREP: 20 MINSCOOK: 30-40 MINSMAKES: 60 BISCUITSRecipe by Monday Morning Cooking Club mondaymorningcookingclub.com.au“This kifli (loosely meaning ‘biscuit’) recipe came from Kati, who was given therecipe by her mother’s mother in (the former) Yugoslavia. She has now passedthem on to me and my children. The almond kifli are a delightfully buttery, nuttyand crumbly biscuit.” Sharon VidorINGREDIENTSMETHOD125g whole raw almonds (skin on),freshly ground (in a food processor)1. Preheat the oven to 160 C. Line two large baking trays250g unsalted butter, at roomtemperature350g (2⅓ cups) plain (all purpose)flour1 tbsp vanilla (caster) sugar (seenote)2. Mix together the ground almonds, butter, flour and vanillacaster sugar by hand until a dough is formed, taking carenot to overwork the dough. This can also be done in afood processor3. Roll the dough into small thumb-sized rolls and bendslightly into crescent shapes. Place on the prepared traysand bake for 30-40 minutes until pale golden4. Make the vanilla icing sugar by sifting together the icingsugar and ground vanilla powder.About 160g (1 cup) icing(confectioners) sugar½ tsp Heilala ground vanilla powder5. When cool, roll in the vanilla icing sugar. Store in anairtight container with any excess vanilla icing sugartipped on top of the biscuitsTIPS & HINTSTo make vanilla (caster) sugar, store a split vanilla bean(it can be one from which the seeds have been removedfor another dish) in 1kg caster sugar in a container. Shakevigorously and allow the vanilla flavour to permeate for atleast 1 week before using. Seal the container until ready touse. Lasts for months.VIEW THIS RECIPE ON MYFOODBOOK
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Instant Apple SLICEPREP: 15 MINSCOOK: 35-40 MINSSERVES: 8-10Recipe by Anita Walker for Devondale devondale.com.auWe love the simplicity of this Apple Slice recipe. Adding all youringredients together at once makes it foolproof. Perfect for last minuteentertaining and stable enough to easily transport to events and picnics.INGREDIENTSMETHOD2 raw apples, cut intoapprox. 2cm cubes1. Mix all ingredients together thoroughly in a large bowl2 beaten eggs3. Bake in a moderate oven 180 C (160 C fan-forced) forapproximately 30-40 minutes2. Place in a greased and lined 18x28cm slice tin1 cup sultanas4. When cooked, sprinkle with cinnamon and sugar mixedtogether1 ½ cups self raising flour125g Devondale Unsalted Butter,melted and cooled5. Drizzle with Thickened Cream and sprinkle with extracinnamon sugar1 cup brown sugar (you cansubstitute with white sugar)TIPS & HINTS2 tsp mixed spiceTO FINISH1 tsp cinnamon combined with 1 tbspgolden caster sugarServe with a dollop of whipped Devondale Thickened Cream.This also makes a great dessert served warm with custard,cream or ice-cream.Devondale All Rounder ThickenedCreamVIEW THIS RECIPE ON MYFOODBOOK
6. Place the baking dish in a large roasting pan and pour enough boiling water into the pan to come halfway up the sides of the baking dish, creating a water bath 7. Place pudding in the oven and bake for 60 minutes or until custard is just set. If the pudding begins to brown too quickly, cover with foil halfway through cooking 8.
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LUNCH MENU - Menu served from 12.30 pm - 15.00 pm - - Lunch Buffet - A La Carte - Dessert - Price - OASIS LUNCH BUFFET Please enjoy our Oasis lunch buffet selection. Salad and cold buffet - 250 - Salad, cold and dessert buffet - 350 - Salad, cold and dessert buffet with your selection of a main course - 450 - Dessert buffet - 185 -
Table Fork, Dessert Knife, Dessert Fork, Dessert Spoon, Soup Spoon and Teaspoon. A variation is the ten-piece setting which as well as the English place setting (Illustrated top left) includes the addition of a Coffee Spoon, Fish Knife and Fish Fork. When selecting full sets of cutlery it is usual practice to
Dessert Finance provides due-diligence project audits for various projects. Dessert Finance in no way guarantees that a project will not remove liquidity, sell off team supply, or otherwise exit scam. Dessert Finance does the legwork and provides public information about the project in an easy-to-understand format for the common person.
Dessert Finance provides due-diligence project audits for various projects. Dessert Finance in no way guarantees that a project will not remove liquidity, sell off team supply, or otherwise exit scam. Dessert Finance does the legwork and provides public information about the project in an easy-to-understand format for the common person.
ü DISH 2: make a brioche-based dessert combined with "fromage blanc". Other ingredients can be used depending on how the dessert is made. This dessert can be served hot or cold. Serve the dish on a white round plate, diameter 20cm. 2. Allocated time: 6 hours 00 minutes The contest duration is 6 hours 00 minutes.
Language in India www.languageinindia.com ISSN 1930-2940 17:11 November 2017 Dr. S. Jayanthi, M.A., M.Phil., Ph.D., Editor: Teaching of English Language and Literature K. Aarthi and M. Lakshmi Prabha Gender Discrimination in D. H. Lawrence’s Sons and Lovers 14 His notable works are Sons and lovers, The Rainbow, Women in Love, John Thomas and Lady Jane, Lady
5. Tax and Corporate : Referencer, Bharat Law House (P) Ltd., 22, Tarun Enclave, Pitampura, New Delhi – 110 034. 6. Customs Cases : Fortnightly Reporting Journals; Indirect Tax Laws of India (P) Ltd., Chennai. (ix) ARRANGEMENT OF STUDY LESSONS PAPER 7: ADVANCED TAX LAWS AND PRACTICE (100 Marks) Lesson No. Topic PART A: DIRECT TAX MANAGEMENT (30 Marks) I. Taxation of Individual, Partnership .
