Category Archives: Desserts

Week 51: Recipes

Chocolate Cheesecake

250g crushed chocolate biscuits
90g butter, melted
250g cream cheese
1 tin condensed milk
1/3 cup lemon juice
150g chocolate, melted
2 teaspoons gelatin
¼ cup water
½ cup cream, whipped
Combine biscuit crumbs and melted butter. Press firmly into lined spring-form tin. Refrigerate until required. Beat cream cheese until creamy. Add condensed milk gradually then lemon juice and melted chocolate. Dissolved gelatin in the water then add to mixture. Fold in whipped cream, then pour mixture over the chocolate crumb based. Let it smooth out and refrigerate for at least 2 – 3 hours. Serve with ice cream!

Week 50: Recipes

Easy Chocolate Fondue

1 can chocolate flavoured syrup
1 can condensed milk
½ teaspoon salt
1 teaspoon vanilla essence (AU) / extract (CA)
In a heavy saucepan, over medium heat, combine chocolate syrup, condensed milk and salt. Cook and continually stir for between 10-15 minutes until slightly thickens. Remove from heat, stir in vanilla. Serve and enjoy with your favourite fruits. Store leftover’s in container in the refrigerator.

Fruit Dip

1 packet cream cheese
1 jar marshmallow cream
1 teaspoon lemon juice
Using an electric mixer, beat the cream cheese until smooth. Add marshmallow creme and blend until mixture is smooth. Add in lemon juice, blend for another 30 seconds then serve and enjoy!

Week 49: Recipes


1½ cups self raising flour
2 tablespoons sugar
2 eggs, lightly beaten
1 cup milk
60g butter, melted
Sift flour and sugar. Combine eggs, milk and butter and combine with dry ingredients. Mix well. Add more milk for a thinner consistency and more flour to thicken the mixture. Heat fry pan and cook pancake mixture. Once the edges brown or bubbles appear in the pancake, flip pancake to cook on the other side. Serve with fruit and syrup.

Week 42: Recipes

Berry Buckle

1½ cups flour
¾ cup sugar
1½ tablespoon baking powder
½ tablespoon salt
1 egg, beaten
¾ cup milk
¼ cup butter, melted
1 tablespoon vanilla essence (AU) / extract (CA)
3 cups frozen berries
¼ cup sugar
Preheat oven to 180°C/350°F. Spray glass baking dish with cooking spray. In bowl, stir together flour, sugar, baking powder and salt. In another bowl mix together egg, milk, butter and vanilla. Pour wet ingredients over dry and mix well. Pour into prepared dish. Toss frozen berries with remaining sugar and sprinkle over top of mixture. Bake in oven for 55 minutes or until cake appears cooked. Cool on rack and serve with ice cream! 

Week 36: Recipes

Apple Sago

4 apples
2 cups water
¾ cup sago
1 ½ sugar
Peel and slice apples. Place apples in saucepan and cover in water, cook for 30mins with 1 cup of sugar. Once apples are cooked, add sago, water and remaining sugar. Cook for a further 30mins, adding water as needed. Stir continuously otherwise base will stick and burn. Serve with a dollop of cream or ice cream. 

Week 29: Recipes

Toblerone Cheesecake

1 cup chocolate biscuits
½ cup butter, melted
500g cream cheese
½ cup sugar
200g Tolberone chocolate, melted
½ cup thickened cream (AU) / whipping cream (CA)
Crush the biscuits until it resembles breadcrumbs. Combine with butter and press into a lightly greased spring form pan. Beat cream cheese with electric mixer for 2 minutes or until smooth. Add sugar, melted Toblerone chocolate and cream. Mix until well combined then pour into prepared crumb base and refrigerate for 2-3 hours until set. Serve with shaved Toblerone. 
A Special Treat for Valentine’s Day… 

Week 23: Recipes


4 eggs
1 cup sugar
1 tablespoon corn flour (AU) / corn starch (CA)
2 teaspoons white vinegar
Preheat oven 150°C/ 300°F. Separate egg whites and yolks. Beat egg whites until fluffy. Add sugar, corn flour/starch and vinegar and mix well. On a baking tray, place a sheet of baking paper and place the pavlova mixture in a circle shape on top of the baking paper. Turn the oven down to 110°C/230°F and cook for 1½ hours. Take out of oven, cool and top with cream, fruit and chocolate. 

Week 22: Recipes


¼ cabbage
3 carrots
2 spring onions
1 red capscuim (AU) / red pepper (CA)
½ cup coleslaw dressing
Grate cabbage. Peel and grate carrots. Dice spring onions and capsicum/ pepper. Place in a large bowl and mix.  Add coleslaw dressing and mix well. 

Sunshine Salad

1 packet lemon jelly (AU) / jello (CA)
1 tin crushed pineapple
1 carrot
Make lemon jelly/jello only using 1 cup of hot water and the pineapple juice. Peel and grate carrots. Add pineapple and carrot to jelly/jello. Mix well and refrigertae until set. 

Potato Salad

5-6 potatoes
1 cup frozen peas
¾ cup mayonnaise
Peel and cut the potatoes into chunks. Cook in boling water. Add peas for the last 8 minutes. Drain and place in a bowl and mix in mayonnaise.
(Top: Potato Salad. Right: Coleslaw. Front: Sunshine Salad.)

Week 21: Recipes

Christmas Pudding with a White Rum Sauce

450g raisins (AU) / thompson raisins (CA)
450g currants
450g sultanas (AU) / raisins (CA)
250g peel
250g almonds, sliced
250g glace cherries
1 ½ cups sherry
450g flour
450g butter
450g brown sugar
1 teaspoon nutmeg
3 teaspoons mixed spice
300g breadcrumbs
5 eggs
2 tablespoons golden syrup (AU) / golden corn syrup (CA)
1 cup milk
1 teaspoon bi-carb soda (AU)  / baking soda (CA)
55g butter
55g flour
¾ cup milk
55g sugar
2 tablespoons rum (imitation or real!)

Combine all the dried fruit, peel, almonds and cherries in a bowl. Soak in sherry overnight – stir occasionally to increase absorption. Mix butter and flour together, add sugar, spice and breadcrumbs. Once mixed well, add eggs, syrup, milk and bi-carb soda. Lastly add fruit and mix well. Place mixture into greased pudding steamers. Boil in saucepan for 3-4 hours for a large pudding or 2-3 hours for a small pudding – be sure to check on water levels. If you do not have a pudding steamer, place mixture in a greased round ceramic bowl. Cover top with tin foil and use cooking string/elastic bands to seal so that the water doesn’t get in bowl.

Serve with custard and ice cream, or as I discovered this year – a wonderful white rum sauce. Melt butter in saucepan, add flour to make a thick paste. Lower the heat and cook for 1 minute (be careful not to burn). Using a whisk, slowly add the milk until the paste becomes a sauce (this will take about 5 minutes). Add the sugar and whisk until dissolved. Cook for 2 more minutes. Add the Rum just before serving.

Note: For the Canadian’s out there who don’t know what mixed spice is – here is a quick recipe – throw them together and mix well!

1 tablespoon ground cinnamon; 1 teaspoon ground coriander; 1 teaspoon ground nutmeg; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; ¼ teaspoon all spice.

Week 19: Recipes

Apple Crumble

6 apples
½ cup sugar
2 tablespoons cinnamon
2 tablespoons brown sugar
1 cup flour
½ cup rolled oats
¼ cup coconut
½ cup sugar
¾ cup cornflakes
Butter, melted, enough to combine (approx. ½ cup)

Peel, core and slice apples and place into a saucepan. Just cover with water, add sugar and stew apples. Once stewed, add cinnamon and brown sugar. Place apple mixture in an over proof dish. Combine flour, oats, coconut, sugar and cornflakes in a bowl, then stir in melted butter until you make a crumbly mix. Place crumble on top of apples and place dish in the oven at 180°C/350°F for 30-35 minutes or until top is crisp.

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