Desserts

Summer Lime and Lemon Cheesecake (Maree and Jacqui’s favourite)

250g plain Krispie biscuits

100 g butter, melted

a pinch of cinnamon

250 g cream cheese, softened

1 cup Plain Greek yoghurt

1 cup castor sugar

2 tsp lemon zest

½ tsp lime zest

2 tsp gelatin

3 tbsp hot water

1 cup whipped cream

Preheat oven 160 degrees.
Crush biscuits in food processor until fine
Add melted butter and cinnamon, pulse to combine
Press biscuit mixture into 23 cm spring form tin
Bake for 10 minutes, cool
Wipe out food processor and add cream cheese and sugar and mix until smooth
Add yoghurt, lemon, lime zest and mix to combine
Sprinkle gelatin over water and stir until dissolved
Add gelatin to yoghurt mixture and mix until smooth and well mixed
Remove from processor and fold in whipped cream
Pour onto cooled base and chill 3-4 hours before serving

The Sharp family famous 'Chocolate Pudding'

250 g butter

2 eggs

4 level dsp cocoa

3 tsp Baking Powder

1 cup of milk

1 cup of sugar

2 cups of flour

splash of vanilla

extra 1 cup of sugar

extra 2 dsp cocoa

Cream butter and sugar
Add eggs and vanilla
Mix well and fold in flour, baking powder and cocoa alternately with milk
Put in greased deep dish and sprinkle with 1 cup of sugar mixed with 2 dsp of cocoa
Pour 3 cups of boiling water over mixture
Bake at 180 for 45 minutes to one hour

Ambrosia

Optional Ingredients

mini marshmallows

or large marshmallows cut in half

Pebbles

Chocolate Bits

Frozen Berries

Candy Bananas

Strawberries

tinned fruit (drained)

any fresh or dried fruit

fruit puff lollies

broken meringues

250ml cream

500 ml of fruit yoghurt

Whip the cream and mix in yoghurt
Mix all of the optional ingredients
Put in fridge for at least 3 hours

Macerated Strawberries

Strawberries

Creme Fraiche

1 cup sugar

4 Tbsp water

2 Tbsp Balsamic Vinegar

Put sugar and water in a small saucepan and heat until sugar has dissolved
Add balsamic vinegar and mix
Pour over hulled strawberries and sit for at least 15 mins
Serve with Creme Fraiche

Gran's Easy Trifle Sponge

200g trifle sponge

1/2 cup raspberry jam

1 packet of raspberry or lime jelly

2 x 425g cans of fruit

6 tbsp custard (bought or homemade)

300ml cream

grated chocolate

Cut sponge horizontally and spread with jam
Place in the bottom of a serving dish
Make jellies according to instructions. Let cool.
Pour over sponge and chill
Add tinned fruit or fresh berries and cover with cold custard.
Beat cream. Decorate trifle with cream and add grated chocolate or berries.

Jacquis note: for boozy trifle add 1/4-1/2 cup of sherry to sponge

Custard recipe (made in microwave)

2 tbsp Custard Powder

2 tbsp sugar

1 1/2 to 2 cups of milk

Mix custard powder and sugar together
Gradually stir in milk
Cook on high for 2 minutes
Stir and continue cooking for 2 minutes
Stir and if necessary cook for another 30 secs to 1 min

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