Tiramisu

6 large egg yolks
1/3 cup of sugar
1 2/3 cups chilled mascarpone cheese
1 3/4 chilled heavy cream
1/4 cup strong brewed espresso, cooled
1/4 cup Marsala (wine)
24 ladyfinger cookies (or butter cookies)
cocoa powder (to sprinkle on top)

Using mixer, beat egg yolks and sugar in a large bowl until thick, about 8 minutes. Add mascarpone and beat until fluffy, about 5 minutes. Beat cream in another bowl until soft peaks form. Fold cream into mascarpone mixture.

Mix espresso and Marsala in small bowl. Brush both sides of ladyfingers (cookies) with espresso mixture. Arrange half of the ladyfingers over bottom of 10-inch serving bowl. Spread half of filling over ladyfingers. Repeat layerying. Cover and chill up to 1 day (and the longer the better!) Dust with cocoa powder. Serves 8.

4 egg whites (room temperature)
1 cup castor sugar
1 tablespoon cornflour
1 teaspoon white vinegar
300mL carton thickened cream
2 teaspoons vamilla essence
1 tablespoon iceing sugar

Cover oven tray with baking paper, mark 18cm circle on paper.
Beat egg whites in small bowl with electric mixer until soft peaks for; gradually add castor sugar, beat until dissolved between additions. Fold in cornflour and vinegar. Spread meringue inside circle on prepared tray. For best results do not squash or flatten mixture but shape side up and in towards the centre like a mound. Make furrows up side of pavlova using small spatula, and level top (thoroughly confused? LOL)

Bake in very slow oven about 1 & 1/4 hours or until dry. Turn oven off, leave to cool in oven with door ajar.

An hour before serving beat cream, essence and sifted icing sugar until soft peaks form. Fill pavlova with cream mixture & decorate with fruit. Banana & passionfruit is my favourite topping, kiwi fruit & banana pretty darned good, another topping is grated Peppermint Aero bar and strawberries.

(These biscuits were sent to the Australian & New Zealand Army Corps (ANZAC) in WWI. However they were not actually known as "Anzacs" until after the War, when they were made and sold as fund-raisers for returned soldiers.)

1 cup traditional rolled oats (not quick cook type)
1 cup plain flour
1 cup sugar
3/4 cup coconut
125g butter
1 tablespoon GOLDEN SYRUP
1 teaspoon bicarb. soda
2 tablespoons boiling water

Combine oats, sifted flour, sugar & coconut in large bowl. Combine butter and golden syrup in pan, stir over low heat until butter is melted. Combine soda and water, add to butter mixture, stir into dry ingredients while mixture is warm.

Place about 3 level teaspoons of mixture about 4cm apart on greased oven trays, press down lightly. Bake in slow oven for 20 minutes until golden brown. Makes about 30.

Now I don't do the separate biscuit thing cos I'm lazy. I actually spread the whole mixture over the base of the tray, cook as above, then after it's been out of the oven for about 5 minutes I lightly mark the mixture with a knife to cut into separate biscuits, then about 5 minutes later I cut through that mark and voila, I have square Anzacs instead of round.

The cake is easier to handle if it is a little stale; day old cake is ideal. Sponge or buttercake can be used. Lamingtons can be filled with jam & cream (yum).

6 eggs
2/3 cup caster sugar
1/3 cup cornflour
1/2 cup plain flour
1/3 cup self-raising flour

2 cups approx. coconut

Icing
4 cups icing sugar
1/2 cup cocoa
15g butter, melted
2/3 cup milk

Grease 23cm square slab pan. Beat eggs in medium bowl with electric mixer about 10 minutes, or until thick & creamy. Gradually beat in sugar, dissolving between additions.
Fold in triple-sifted flours. Spread mixture into prepared pan.
Bake in moderate over about 30 minutes. Turn onto rack & cool.

Next day:
Cut cake into 16 squares, dip squares into icing (gets messy here LOL), drain off excess icing, toss squares in coconut. Place on rack to set.

ICING
Sift icing sugar and cocoa into heatproof bowl, stir in butter & milk. Stir over pan of simmering water until icing is of coating consistency.

1 package vanilla instant pudding (4 svg size)
1 1/2 cups milk (this differs from amt called for on pudding box)
12 ready-made tart shells, baked according to directions on package
2 cups fresh strawberries, hulled and sliced
1 package strawberry glaze mix (found in the grocery store near the strawberries), made according to package directions
1 cup whipping cream, whipped

Bake the tart shells.
Make pudding following directions on package, but use only 1 1/2 cups of milk.
Spoon thickened pudding evenly among the tart shells.
Pile sliced strawberries on top of pudding, then spoon glaze over strawberries.
At serving time, top with whipped cream (if desired).

Gourmet Variation:
Substitute 1 1/2 tablespoons Grand Marnier for 1 1/2 tablespoons of the milk.

3 cups milk
1/2 cup Minute Rice
1 pkg. Vanilla pudding & pie filling mix, (3oz.)
3 tbsp. raisins
1/4 tsp. cinnamon or nutmeg

In 2-quart glass measure or bowl, combine all ingredients. Heat, covered with wax paper, at Medium 11-13 minutes, or until pudding is thickened, stir three times. Chill before serving.

5 large egg yolks
1/4 cup cornstarch
3 to 3 1/2 cups heavy cream
1 1/2 cups sugar
1 vanilla bean, split and scraped
3 cups graham cracker crumbs
1/2 ripe banana, mashed
1/4 pound (1 stick) unsalted butter, melted
3 pounds of bananas, cut crosswise into 1/2-inch slices
3/4 cup caramel sauce (see recipe below)
1 cup chocolate sauce (see recipe below)
2 cups heavy cream whipped to stiff peaks with
1/2 teaspoon pure vanilla extract and 2 teaspoons granulated sugar
shaved chocolate
powdered sugar

Caramel Drizzle Sauce
1 cup granulated sugar
1/4 cup water
1 cup heavy cream

Chocolate Sauce
1/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract

Directions for the Pie

In a mixing bowl, combine the egg yolks, cornstarch and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream, 1 1/2 cups of the sugar, and the vanilla bean in a large heavy-bottom saucepan over medium heat, Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.

Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: the mixture will break. Don't be alarmed! Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature.

When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium-speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.

Preheat the oven to 350 degrees F. In a mixing bowl, combine the graham cracker crumbs, the remaining sugar and the mashed banana. Mix thoroughly. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Bake until browned, about 25 minutes. Remove the pan from the oven and cool, for about 10 minutes.

Directions for the Caramel Sauce

1. In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.

2. The sauce can be refrigerated until ready to use. Allow it to reach room temperature before drizzling it over the pie.

Directions for the Chocolate Sauce

1. Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paperlike skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.

2. Remove from the heat and let cool.

3. The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.

Assembling Directions

1. To assemble, spread about 1/2 cup of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together over the custard. Next, spread 1 cup of the custard over the bananas. Arrange another third of the banana slices close together over the custard. Top with 1 cup custard and the remaining banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown.

2. Cover with plastic wrap and chill for at least 4 hours.

3. To serve, cut pie into wedges and drizzle on the caramel sauce and chocolate sauce. Top with the whipped cream and shaved chocolate. Sprinkle with confectioners sugar.

Yields: One 9-inch pie, 8 to 10 servings (or if you're like me - 6 servings!!)

Pati's Sweet Potato Pie

6 large yams
butter
eggs
sugar
vanilla
optional: pecans/marshmallows

Peel and wash yams and cut into slices. Boil yams in water until soft. Drain and place into large mixing bowl. Add 3 cups of sugar, 1 stick of butter and 1 tsp. vanilla. Take 6 eggs, separating whites from yolks. Set whites aside. Add yolks to mixture. Beat with mixer until smooth. Pour into two pie crusts, already browned a little. Bake at 350 for 20 minutes or until solid. While baking, mix egg whites with one cup of sugar and 1 tsp. vanilla until it forms peaks. Top pies with egg whites browning on top in oven for a few seconds. (I also used pecans or tiny marshmallows as topping instead of egg whites)

Chat Brownies

1 1/2 cups sifted flour
1 tsp salt
2 cups white sugar
1/2 cup cocoa
1 cup cooking oil
4 eggs
1/4 cup cold water
1/2 cup chopped nuts if desired

Put all ingredients in mixer bowl in the order given. Beat on low speed until blended. Don't over beat. Grease a 13x9x2 pan. Spread mixture evenly in pan. Bake at 350 F. for 30 minutes. Cool and ice. (Great without icing) Freezes very well. If frozen without icing press into coloured sugar prior to unthawing for an easy quick topping!

Butter Tart Squares

Base:
1/2 cup butter
2 T. icing sugar
1 1/2 cups flour

Topping:
1 1/2 cups lightly packed brown sugar
1/4 cup melted butter
2 eggs, beaten
1 tsp. white vinegar
1 tsp. vanilla
1 cup raisins

Preheat oven to 350°. In the small bowl of electric mixer, cream butter and icing sugar. Mix in flour. Pat evenly into bottom of 9x9 inch baking pan. Bake for 15 minutes. Remove from oven and let sit. In a medium bowl, combine all the topping ingredients and mix until blended. Pour over the baked crust and return to the oven for 30 minutes. Cut into 16 squares when cool.

Cherry Squares

2 cups graham wafer crumbs
1/2 cup melted butter
1/4 cup brown sugar
1 package Dream Whip
1/4 lb. cream cheese
1 cup icing (confectioners) sugar
1 large can cherry pie filling

Mix first three ingredients thoroughly; press into a 9x12 inch dish. Set in fridge to chill. Mix package of Dream Whip following directions. Cream together the icing sugar and cream cheese. Add Dream Whip to this mixture. Spread evenly over chilled crust. Top the cream layer with cherry pie filling. Chill and serve.

Nanaimo Bars

Base:
1/2 cup Golden Flavour Crisco
1/4 cup granulated sugar
1/3 cup sifted cocoa
1 tsp. vanilla
1 egg, beaten
1 cup desiccated coconut
1 3/4 cups graham wafer crumbs
1/2 cup chopped walnuts

Filling:
1/4 cup Golden Flavour Crisco
2 T. custard powder
3 T. milk
2 cups sifted icing sugar

Top:
4 squares semi-sweet chocolate
1 T. Golden Flavour Crisco

Base:
Cook Crisco, sugar, cocoa, vanilla and beaten egg in a saucepan over low heat, stirring constantly, until mixture begins to thicken. Remove from heat. Stir in coconut, crumbs, and walnuts. Pat firmly into a greased 9 inch square pan. Chill for at least 1/2 hour.

Filling:
Cream Crisco, custard powder and milk in small bowl until blended, then beat at high speed of electric mixer until light and creamy. Spread over first layer in pan. Chill until firm.

Top:
Heat chocolate and Crisco, stirring until smoothly melted. Quickly spread chocolate evenly over filling. Chill until firm. Cut into bars.

Mom's Pumpkin Pie

1 1/2 cups can pumpkin
2 eggs, slightly beaten
1 2/3 cups whole milk
(no less than 2 per cent I would say if you want lower fat milk)
2 tsp pumpkin pie spice
2/3 cup sugar
1/8 tsp salt

Heat oven to 425 degrees. Sift dry ingredients together and stir into eggs. Add milk and pumpkin and stir well. Pour into pastry and bake until done. Now if you want it like Moorsides, first put a layer of mincemeat on the bottom and pour the pumpkin over that. Over here, mince meat is really expensive but I have tried making my Thanksgiving pies with the mincemeat and everyone loved it!

Graphics By: Designer Originals