Boudoir Choc Mousse 2 boxes of boudoir 1 cup coffee (1/2 milk and water mixture) 200g cadburys dairymilk

choc melted 250ml fresh cream whip with 3tbs castor sugar 125g sour cream 3 egg yolks ( beat whites an leave aside 1 tsp vanilla essence Dip biscuits in coffee lay in pyrex dish. Beat sour cream ,egg yolks and vanilla essence until smooth. Add melted choc and mix well,lastly add beaten fresh cream and fold in the egg whites Spoon over bisc,add another layer of bisc and choc mixture. Leave to set in the fridge. Decorate with nestle cream and choc curls.

LAZY DAISY CUP CAKES: 1/4 pound butter 3 eggs 3/4 cup sugar 1/2 tsp vanilla essence 1 1/2 cup flour 3/4 cup milk 3 tsp baking powder Method Mix butter, sugar, eggs, vanilla essence, flour and milk all at once into kenwood bowl. Beat on high for 7 mins. Lastly add the baking powder and mix on high for 1 min. Bake at 180 for 15 mins. For a variation, grate 1 PS chocolate in batter. This is the softest quickest and easiest cupcakes.

Rolo cupcakes 3 eggs separated 1 cup castor sugar 1/4 cup oil 2 T cocoa 1/2 cup boiling water 1 cup flour 2 t baking powder Beat egg whites stiff. Add sugar and beat. Add yolks. Beat well. Add flour. Mix well with metal spoon. Mix oil, cocoa and water together. Then add baking powder and fold. Pour batter into paper cups. Add 1/2 t caramel treat in each cup. Bake till done. Cool and spread a thin layer of caramel treat over. Pipe rosettes of fresh cream on top and place a rolo over.

Bar one cake 4 extra large eggs 1 cup castor sugar 1/2 cup oil 2 tbs cocoa 1 cup lukewarm water 2 large Bar One chocolates 1 1/2 cups flour 1 tbs maizena 4 tsp baking powder Topping : 2 bar one chocolates chopped 4 tablespoons of milk Melt together in microwave. Method Beat eggs,sugar and oil until light and fluffy.

Mix the cocoa in the water Chop up the chocolate and add to the water mixture. Sift flour, maizena and baking powder. Add chocolate mixture to egg mixture, add the sifted dry ingredients and mix well. Pre-heat oven to 180 degrees. Spray caserole dish of 30cm and turn out mixture into it. Bake for about approximately 30 minutes. Topping must be poured over cake whilst it is hot.

Tiramisu Ice Cream Ingredients 2 tbsp Nescafe cup boiling water 1 tbsp sugar 500ml (2cups) fresh cream 1 can (397g) condensed milk 1 tub (250g) mascarpone cheese (optional) 125ml (1/2 cup) milk 1 packet boudoir biscuits Cocoa for sifting Method 1. Combine Nescafe, water, and, sugar. Set aside to cool. 2. Whip cream until stiff; beat in the condensed milk and half the coffee mixture. 3. Beat the mascarpone in a separate bowl with a little of the coffee cream until smooth. Add the remaining coffee cream to the mascarpone and mix well. 4. Combine remaining coffee mixture with the milk and place over the heat until fairly hot. 5. Line a 20cm square cake pan with foil. Pour half the coffee cream into the pan. 6. Dip the biscuits into the hot coffee milk then place on top of the cream. Cover with remaining coffeecream and place in the freezer until frozen. 7. Turn out the pan onto a pretty plate and remove the foil. Sift cocoa lightly over the top. Cut into squares and serve.

Hazelnut Mousse 10 mashmellows 125ml milk 200g wholenut chocolate 500ml Fresh cream Melt marshmallows with milk. Melt 200g wholenut and add to above. Mix well. Allow to cool a bit. Beat 500ml fresh cream till stiff and fold into marshmallow mixture. Note: u can substitute the chocolate for any flavor.

Soft & Moist Choc Cake 3 heaped tbs cocoa 1 cup water 1/4 lb butter Boil above and cool 1 & 1/2 cups flour 1 cup sugar 4 eggs 1 cap vanilla essence Mix together well and add in cooled cocoa and water mixture. Mix altogether and lastly add 3 tsp baking powder. Bake at 180 approx 25 - 30 min or until done. Once done, leave to cool for 5 min. Take a toothpick and poke holes all over. Mix half cup boiled water with 2 tsp coffee and 2 tsp sugar and pour over the cake. Cool completely.

Ice with garnash made with :

one tub fresh cream or nestle cream 1 slab dairy milk 1 slab dark chocolate. Melt chocolates and add cream. Whip together and leave in the fridge for approximately 15 mins. Ice cake. Decorate with flake, pecan nuts, rolo, ferrero's etc.

Choc Chip Cookies 250 grams butter 1/2 cup white sugar 1/2 cup brown sugar 1 egg 1/2 tsp bicarb 1 tsp vanilla essence 1/2 cup chopped pecan nuts / more if you like 1/2 cup choc chips enough self raising flour to form a soft biscuit dough Method Beat butter and sugars till light and fluffy. Add egg, vanilla essence and bicarb. Mix well. Then add pecan nuts and choc chips. Slowly add self rising flour to form a soft dough. Make balls and flatten slightly. Space them apart as they will rise a lot. Bake @ 180 degrees till golden brown. Once all cookies are baked, leave in the warm oven 2 crisp.

Savoury muffins 1 cup cooked chicken ( cooked however u want, masalas etc ) 1 cup cake flour 1 tin cream style sweetcorn 1 cubed tomato 1/2 cup oil 1/4 cup milk 1 cup grated cheese 1/2 cup green pepper cubed 1/2 tsp salt 2 eggs 2 tsps ground green chillies 1tsp heaped baking powder. Mix all the ingredients together and put in greased muffin pans. Bake @ 180 for 25mins.

Cinnabons Dough 5 cups flour quarter pound butter 1/2 tsp salt 2 eggs 1 packet instant yeast 1/2 cup sugar 1/4 cup each of water and milk warmed ( Can use more if necessary ) Mix flour, sugar, yeast and salt. Melt butter in warm water and milk. Add to dry ingredients. Add eggs. Mix to form a soft dough. Let rise for 2 hours Make 2 big rotis with the dough Spread melted butter on the whole surface of the roti. Mix 1/2 cup of cinnamon & sugar Sprinkle over butter on rotis Fold roti like a swissroll Cut 3cm pieces and turn flat Brush with egg and bake at 180C for 20 mins Topping: 1/2 cup butter 1/2 cup cream cheese 1 cup icing sugar Beat all ingredients on high speed for 10 mins. Add topping on the cinnabons as soon as it comes out of the oven.

Mini Baked Cheesecakes Base 200g tennis biscuit crushed, 100g clover butter melted Filling 230g creamed cottage cheese 385g condensed milk 80ml lemon juice 250ml fresh cream, whipped 2ml lemon rind grated Method Crust : Mix biscuit crumbs and butter together. Press into loose bottomed cheese cake moulds. Filling: Pre heat oven to 180 degrees. Combine cottage cheese, condensed milk and lemon juice. Leave to thicken slightly. Fold in whipped cream and lemon rind. Pour into biscuit crusts n bake for 10 minutes. Leave to cool / set in the fridge before serving. Serve with woolworths frozen berries and strawberry syrup.

Coffee Cupcake 1 & 1/2 cups cake flour 3 large eggs 125g softened butter 3/4 cup castor sugar 1/2 cup milk 3 tsp baking powder 2 tsp coffee (diluted in 2 tsp water) 1 tsp vanilla essence Glace Icing : 1 tsp honey 1 T water 1 tsp coffee (dissolved in 1 tsp water) 1 T melted butter 1 cup icing sugar 1 tsp vanilla essence 1 flake (optional) Method Place all ingredients (except baking powder) in a bowl and beat for 5 minutes. Add the baking powder and beat for a further 1 minute. Pour batter into muffin casings (till its about 3/4 filled) and bake in a pre heated conventional oven at 180 degrees for 20-25 minutes. FOR ICING: Whisk all ingredients together and ice cooled cupcakes. Finish off with sprinkling broken flake.

Milk Tart Base 125g butter 1 cup sugar 1 beaten egg 250g flour 2 tsp baking powder cinnamon powder Mix all ingredients together to form a dough. Layer dough and bake for 10 mins. Filling 1 L milk 2 eggs 1 tsp vanilla essence 1 cup sugar 1/3 cup flour 1/3 corn flour Warm milk, vanilla essence and sugar. Add beaten eggs. Mix corn flour and flour with a little water. Add flour mix to milk mixture and cook until thick. Spread milk mixture on baked base and sprinkle cinnamon.

Milk Tart 397g tin condense milk 3 tins fresh milk 3 T corn flour 1 T custard powder tsp salt 2 eggs 1 tsp vanilla essence 2 T butter 1 pkt marie / tennis biscuits cinnamon for dusting Combine condense milk and 2 and a half tins milk and heat on medium till almost boiling. Mix corn flour, custard, salt, eggs, vanilla essence and the remaining half can of milk together. Add to the hot milk. Cook for 10 to 12 minutes stirring constantly, on medium heat. When done remove and stir in butter. Line dish with biscuits. Gently pour the mixture over. Sprinkle generously with cinnamon. Allow to cool completely then refrigerate.

Choc Chip Cookies ( aussie style ) 125g rama cup white granulated sugar cup brown granulated sugar 1 egg 1 tsp vanilla essence tsp bicarb 1 cup choc chips cup chopped pecan nuts 2-2 3/4 cups self raising flour Method Cream butter and sugars well. Add the egg and vanilla essence. Mix then add bicarb, pecan nuts and choc chips. Add the flour to form a soft dough but not too soft. Using an ice cream scoop, drop dollops of dough on a greased baking sheet spreading it apart. Bake @180 until golden brown in color. Once all cookies are baked, leave to crisp in the warmed off oven and store in an air tight container.

Nutella Marshmallow Mousse 2 cups of mini marshmallows or 16 large marshmallows) cup whole milk 6 tablespoons Nutella chocolate-hazelnut spread 1 cup heavy whipping cream Using a strainer, rinse the mini marshmallows over cold running water. ( Why rinse the marshmallows? It removes the cornstarch and powdered sugar on the outside. Skip this step and you won't have a smooth and silky mousse ) In a microwave-safe bowl, combine marshmallows, milk and Nutella. Microwave for 1 to 2 minutes. Mix until smooth. Set aside to cool. In another mixing bowl, beat the whipping cream to soft peaks. Take of the whipped cream and mix it into the Nutella mixture. Gently fold in the rest of the whipped cream. Transfer into margarita glasses, goblets or ramekins. Cover with plastic wrap. Refrigerate for at least 2 hours before serving. Garnish with whipped cream, shaved chocolate or fruit

Macaroons 175g icing sugar 125g ground almonds 3 large egg whites 75g caster sugar Filling: 150g soft butter 75g icing sugar Preheat oven to 160C Whizz the icing sugar and almonds in a processor to a fine mixture and sift. Whisk egg whites with a pinch of salt to soft peaks, then gradually whisk in caster sugar until thick and glossy. Add flavouring at this point and colouring. Fold half the almond mixture in and mix well. Add remaining mixture and use a spatula to fold and cut till its shiny and thick. Pipe around 3cm circles on a baking tray lined with baking paper using a plain nozzle. Give the tray a sharp tap and leave to stand at room temperature for 10-15 mins should not stick to your finger) Bake for 10-15 mins and cool. Beat butter until light and fluffy. Add in icing sugar, colouring and flavouring. Sandwich macaroons. To flavour macaroons add half tsp flavour and appropriate color a drop at a time until the desired colour is reached. Flavour filling in the same way. For chocolate macaroons replace quarter of the icing sugar with cocoa and use Nutella for the filling. For pistachios macaroons replace the almonds with ground pistachios and color a pastel green. Fold in chopped pistachios if desired into the filling

Coconut Crunchies 1 cup flour 1 cup coconut 1 cup sugar 2 cups jungle oats 250g butter 2 T illovo syrup 1 tsp bicarb Method Mix the flour, sugar and oats in a bowl. Add the butter, bicarb and syrup into a pot and warm on the stove. Add melted ingredients to dry mix. Mix well together. If mix is 2 wet add flour or oats. Bake @180 deg for +- 20 to 25 minutes or until golden brown.