CINNAMON AND NUT CAKE

Preparation Time: 30 minutes

Baking Time: 30 – 40 minutes
Serves 8 - 10
WHITE CHOCOLATE CHEESECAKE
125 g (125 ml) butter
250 ml (1 cup)
Preparation Time: sugar
45 minutes
2 eggs
Setting Time: 2 – 3 hours
5 ml (110tsp) vanilla essence
Serves
500 ml (2 cups) flour
1 5packet
ml (1 chocolate
tsp) bakingdigestive
powder biscuits
903 gmlbutter,
(½ tsp) bicarbonate of soda
melted
1 ml
500 (¼ tsp) salt
g creamed cottage cheese
1 1can
can(385
(290g)g)NESTLÉ
Nestlé Dessert
Condensed Cream,
Milksoured
with
200 30 ml (2 Tbsp)
g NESTLÉ EasyMeltlemon juice
Chocolate – White,
125 ml (½ cup) chopped pecan nuts
melted
125mlmlfresh
250 ( ½ cup)
cream sugar
1515mlmlgelatine
(1 Tbsp) cinnamon
60 ml water
1. Preheat
100 g NESTLÉ oven to 180° Chocolate
EasyMelt C. Grease–and linemelted
Dark, a
23 cm square cake pan.
1.2.Combine
Cream the butter
biscuit and sugar
crumbs together.
and butter, press into
3. Add
base of 23thecmeggs and vanilla.
springform pan,Beat well. until firm.
refrigerate
2.4.Beat
Sift creamed
dry ingredients
cottagetogether
cheeseandandadd
NESTLÉ
alternatively
Condensed to until
Milk battersmooth.
with soured
Beat cream.
in melted White
5. Mix pecan
chocolate nuts,the
and then sugarcream.and cinnamon
3.together.
Combine gelatine and water and allow to stand a
6. minutes.
few Pour half Dissolve
the batterover intohot
thewater.
prepared cake
4.pan.
BeatSprinkle
gelatinewithinto half the cinnamon
cheesecake mixture,
mixture, spoon
thencrumb
over pour remaining
crust. batter over. Sprinkle with
5.the rest
Swirl of the
dark cinnamon
chocolate mixture.
through cheesecake
7. Bakerefrigerate
mixture, for 30 – 40 minutes.
until firm. Allow to cool,
6.then
Servecutininto squares
sliced wedges. to serve.
 

 
TROPICAL SMOOTHIE

125 ml peach juice

1 medium papino, cubed
1 banana, peeled
175 ml natural yoghurt
125 ml Nestlé Condensed Milk
125 - 250 ml ice cubes

Place all ingredients together in the Kenwood Smoothie

Machine. Process for 15 – 30 second, until thick.
Serve immediately.

CAPPUCINO SMOOTHIE

250 ml Nestlé Ideal Evaporated Milk

½ can Nestlé Treat – Caramel
15 ml (1 Tbsp) Nescafé Classic Coffee
125 ml ice cubes
2 - 4 scoops Nestlé Ice Cream Country Fresh – vanilla,
optional
Nestlé Cocoa powder for sprinkling

Combine all ingredients, except Cocoa, in the Kenwood

Smoothie Machine and process for 30 seconds. Pour into
serving glasses and sprinkle with Cocoa. Serve immediately.

 
BURFEE

Preparation Time: 30 minutes

Setting Time: 2 hours
Makes: +- 30

250 ml (1 cup) fresh milk

750 ml (3 cups) icing sugar
500 g Nestlé Klim Full Cream Milk Powder
1 small can Nestlé Dessert Cream
30 ml (2 Tbsp) butter
10 ml (2 tsp) ground cardamom
125 ml (1/2 cup) ground almonds

Boil the fresh milk and icing sugar for 15 minutes. Meanwhile mix KLIM,
Cream and butter together. Sift into a bowl, or place in a food processor
and process until mixture resembles breadcrumbs. Add cardamom and
ground almonds. When milk and sugar mixture is ready, add to the dry
mixture. Mix well and place in a shallow 17 cm x 27 cm dish. Decorate
with chopped, coloured almonds and allow to set. Cut into diamond
shaped to serve.

FUDGE

Preparation Time: 40 minutes

Makes 600g of fudge (+-24 squares)

400 g (500 ml) sugar

75 ml water
60 g (60 ml) butter
25 ml golden syrup
1 can (385g) Nestlé Condensed Milk
5 ml vanilla essence

1. Lightly grease a 27 x 17cm pan.

2. Place sugar and water into a heavy saucepan. Stir over a low heat for
10 minutes until the sugar has dissolved.
3. Add the butter and syrup, stirring until the butter has melted. Add Nestlé
Condensed Milk and bring to the boil, stirring continuously.
4. Cook gently, stirring all the time, for approximately 25 minutes until soft
ball stage (test with a sugar C, or drop a little mixture into a cup of tap
water - it isthermometer -180 ready when the drop forms into a ball when
rolled between the thumb and index finger). 5. Remove from the stove,
add the vanilla essence and beat until it begins to thicken.
6. Pour into pan and leave to cool. Cut into squares when almost cold.

 
CARAMEL ALMOND BISCUITS

Light and crispy, ideal for the biscuit tin!

Preparation Time: 30 minutes

Baking Time: 10 - 15 minutes
Makes +- 60

1 recipe biscuit dough (recipe below)

1 can (380 g) Nestlé Treat - Caramel
 
2 ml (½ tsp) almond essence
125 ml (½ cup) ground almonds  
icing sugar for dusting
 
1. Preheat oven to 180°C.
2. Roll out the biscuit dough to a thickness of 1cm.  
3. Cut out shapes using cookie cutters.
 
4. Place shapes on a greased baking tray.
5. Combine Nestlé Treat, almond essence and ground almonds.  
6. Place heaped teaspoonsful of almond mixture in center of each shape.
7. Bake for 10 -15 minutes, until light golden brown.  
8. Dust with icing sugar before serving.

SHORTBREAD BISCUITS

Preparation Time: 20 minutes

Baking Time: 10 – 12 minutes
Makes ± 80

250 g butter or margarine

190 ml (3/4 cup) sugar
5 ml (1 tsp) vanilla essence
1 can (385 g) Nestlé Condensed Milk  
10 ml (2 tsp) baking powder
1 litre (4 cups) flour

Preheat oven to 180° C. Cream butter and sugar very well. Add vanilla
and beat in the Nestlé Condensed Milk. Add baking powder and sifted
flour gradually. If the dough is very stiff, do not add all the flour. Roll into
balls the size of a walnut, place on a baking tray and flatten with a fork.
Top with glacé cherries or nuts. Bake for 10 –12 minutes until light golden.

Variations:
Choc-chip biscuits – add 150 g chopped Nestlé EasyMelt chocolate to the
basic dough mixture.
Add 100 g chopped cherries and 50 g chopped nuts to the basic dough for
Chunky Cherry Cookies.