Cream Topper

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Combine contents of 1 package (3 ounces) instant butterscotch pudding and 1 cup light corn syrup in a bowl. Add and blend in 2 tablespoons water and 2 teaspoons melted butter or margarine. Makes about 1 1/4 cups sauce. Serve on top of your favorite ice cream with plenty of chopped nuts.

Banana Spice Square

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This is a recipe of banana spice square. The ingredients you will need to prepare this are the following:

  • 2 1/4 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/8 teaspoon cloves
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons milk
  • 1 cup mashed ripe banana
  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla Chocolate Frosting

Sift together first 7 ingredients; mix milk with banana and set aside. Cream shortening in a bowl. Gradually add and beat in sugar; beat until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add sifted dry ingredients alternately with banana mixture; stir just until smooth after each addition. Turn into a greased 8-inch square cake pan. Bake in a moderate oven, 350°, about 50 minutes. Let cake cool about 10 minutes. Remove from pan; cool on rack. Frost with your favorite chocolate frosting. Garnish with sliced bananas just before serving, if desired.

Fudge Bars

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To make fudge bars you will need:

  • 1 cup sifted cake flour
  • 1/4 teaspoon baking powder 1/4 teaspoon salt
  • 2 eggs
  • 1 cup sugar
  • 2 squares (1 ounce each) unsweetened chocolate, melted
  • 1/2 cup butter or margarine, melted
  • 1/2 teaspoon vanilla
  • 1 cup broken walnuts

Sift together first 3 ingredients; set aside. Beat eggs in a bowl; slowly add and beat in sugar. Beat until well blended. Mix melted chocolate with butter and stir into egg mixture with vanilla; beat hard 1 minute. Add sifted dry ingredients, a little at a time, stirring well after each addition. Stir in nuts; mix well. Turn into a greased 8-inch square pan. Bake in a moderate oven, 350°, or until top is dry. Cool in pan, on a rack, just until bottom of pan feels warm. If desired, spread with your favorite chocolate frosting; sprinkle with some chopped nuts. When frosting is set, cut into bars 4 x 1-inch wide. Makes about 16.

Hot Swiss Trifle

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  • Serves 6
  • Cooking time 20 minutes
  • Temperature 350°F., 180°C, Gas Mark 4

You will need:

  • 1 jelly roll
  • 1 small can apricots
  • 3 tablespoons cornstarch
  • few drops vanilla extract
  • 2 eggs, separated
  • sugar
  • 2 1/2 cups milk

Preheat the oven to 350°F., 180°C, Gas Mark 4, and prepare a buttered ovenproof dish.

Slice the Swiss roll and arrange around the sides of the dish, together with the apricots. Mix the custard powder, egg yolks, and 1 to 2 tablespoons sugar with a little of the milk; put the remainder on to heat. When nearly boiling pour onto the custard mixture, stir well, and return to the saucepan. Stirring all the time bring to the boil. Pour into the dish.

Whisk the egg whites stiffly then continue whisking while adding 3 to 4 tablespoons sugar. Pile on top of the custard. Bake in the centre of the oven for about 20 minutes.

Lemon Chiffon Pie

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Lemon PieCombine 1 1/2 cups gingersnap crumbs and 1/2 cup melted butter or margarine in a bowl; blend well. Save a few crumbs to top pie and press remainder into a 9-inch pie pan; chill.

Prepare contents of 1 package (about 3 ounces) lemon chiffon pie filling with water and sugar as directed on package. Turn filling into chilled crust. Make a stand-up border of halved gingersnaps.

Chill pie as directed on package. Top with sweetened whipped cream and sprinkle pie with reserved crumbs before serving.