Serves 8-10
Ingredients

• Plain Sponge Cake Or Plain Pound Cake
• 1 1/2 Pounds Full Fat Ricotta Cheese
• 2 Cups Sugar
• 2 Teaspoon Vanilla Extract
• 1 oz. Of Your Favorite Liqueur (Good Choices Are Creme de Cocoa, or Grand Marnier)
• 1 Ounce Of Dark Rum
• 1 Tablespoon Grated Dark Chocolate
• Tablespoons Finely Chopped Mixed Peel
• Powdered Sugar

Preparation time
15 minutes

Preparation
In a round bowl, carefully line the sides with the sponge cake or pound cake by cutting the cake into slices, and fitting them in carefully side by side. Mix together your rum and liqueur, and brush it liberally over the cake lining the sides. Drain the ricotta of any excess water by letting it sit in a strainer over a small bowl in your refrigerator for 30 minutes. Mix the ricotta with the other filling ingredients, and pour this mixture over the moistened cake. Top with the remaining cake slices cut to fit. Cover, and refrigerate for a minimum of 5-6 hours, or overnight. Flip over the bowl onto a serving dish, and sprinkle with powdered sugar.

Serves 6

Ingredients

• 1 1/2 cups of cooked rice
• 1 cup of chopped apples
• 3/4 cup of skim milk
• 1/2 cup of raisins (optional)
• 1/2 cup of brown sugar
• 2 beaten eggs
• 1 teaspoon of vanilla

Preparation time
65 minutes

Preparation
In a large bowl, mix 11/2 cups of cooked rice, 1 cup of chopped apples, 3/4 c skim milk, 1/2 c raisins, 1/2 c brown sugar, 2 beaten eggs, and 1 tsp vanilla.
Pour into a 11/2-qt casserole. Bake at 325 F (160 C) for 1 hour, or until firm and golden brown

Serves: 6

Ingredients

Crust

• 2 store-bought puff pastry sheets

Filling cream

• 125g butter
• 125g sugar
• 125g ground almonds
• 3 eggs

Preparation time
30 minutes

Preparation
Puff pastry is too difficult to make at home and can be bought frozen at the supermarket; it must be thawed before you start preparing the galette. Some pastry shops also sell their own puff pastry, which of course will taste even better.

Preheat oven to 230° Celcius (450° F). To make the filling cream (called “frangipane”), mix the sugar and butter and beat until smooth. Add the almonds and the eggs, and beat until smooth again (this can be done in a food processor). On a slightly floured cold surface, cut 2 circles the size of dinner plates out of the puff pastry. Put one of them on a floured baking sheet. Spread the frangipane cream on the circle, starting from the center, up to 2cm from the border. Brush water on the edge around the cream and place the second circle on top of the first one. Press all around the edges to seal them together.

If desired, you can decorate the galette by drawing patterns with a fork and brushing the top with an extra beaten egg.

Bake the galette for 25 to 30 minutes at 230° Celsius (450° F) until brown.

Recipe for: 1 tart

Ingredients

• 6 tablespoons golden syrup
• 2 ounces fresh white bread crumbs
• rind of 1 lemon, finely grated
• 1 teaspoon lemon juice
• 5 ounces rich shortcrust pastry

Preparation time
35 minutes

Preparation
Put the syrup into a saucepan with the breadcrumbs, lemon rind and juice and heat gently until just melted. Cool.

Roll out the dough on an 8 in. pie plate. Pour the syrup mixture. Roll out the dough trimmings and cut into long narrow strips. Form a lattice pattern over the filling.

Bake in a 400°F (200° C) oven 25 to 30 min. until the pastry is lightly browned.

Serve hot or cold.

Recipe for:  1 pie

Ingredients

• 1 – 9 inch unbaked pie shell
• 2 (1 ounce) squares unsweetened chocolate
• 1/4 cup butter or margarine
• 1 tablespoon instant coffee dissolved in 1/4 cup hot water
• 1 (14 ounce) can sweetened condensed milk
• 2 eggs, well beaten
• 1 teaspoon vanilla extract
• 1 cup walnuts

Preparation time
20 minutes

Preparation

• Preheat oven to 350 degrees F (175 degrees C).
• In medium saucepan, melt chocolate and butter or margarine over low heat. Stir in coffee, sweetened condensed milk, eggs, and vanilla. Mix well. Pour filling into pastry shell. Top with walnuts.
• Bake for 40 to 45 minutes, or until center is set. Cool.

Serves: 1 tarte

Ingredients

Apples

• 2 1/2 sticks (20 tablespoons) butter, cut into small pieces
• 1 1/2 cups sugar
• 9 golden delicious apples, peeled, cored and halved

Pastry

• 1 cup flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 6 tablespoons butter, cut into small pieces

Preparation time
40 minutes

Preparation
For apples, preheat oven to 400° F (200° C). Scatter butter pieces and sprinkle sugar evenly in a 9 to 10-inch copper tartin pan or heavy baking pan. Tightly pack apple halves around inside edge of pan, reserve 4, standing upright, nestled against one another, with round side tilted down. Place 4 remaining halves in similar position in center of pan. (Apples will shrink as they cook and slip round side down into pan.) Bake for about 2 hours. Transfer pan from oven to stove top and cook over medium-high heat until butter and sugar caramelize to a rich brown, 15 to 20 minutes. Remove from heat, and gently ease sticky apples away from side of pan with a knife. Refrigerate overnight so that apples firm up and “confit” further.

For pastry, preheat oven to 350° F (175° C) about 1 hour before serving tart. Sift flour, salt, and sugar into a bowl. Rub butter into flour mixture with your fingers until it resembles coarse crumbs. Sprinkle in 3 tablespoons ice water and work dough until it just holds together. Form into a ball, wrap in plastic, and refrigerate for 30 minutes. Roll out dough on a floured surface into a 12-inch circle. Drape pastry over apples and pan. Roll the rolling pin across of pan to cut off excess pastry and allow pastry to fall over apples against the inside edge of pan. Bake in oven (still at 350) until pastry is flaky and golden, about 20 minutes. Remove from oven, place a flat ovenproof platter on top of tartin pan and invert quickly and carefully. Do not unmold yet. Reduce heat to 300 degrees and return platter and pan to oven for 10 minutes. Remove tartin pan and serve warm.

Ingredients

• 1-1/2 cup flour
• 1/2 cup cooking oil
• 1 cup (8-oz) pineapple yogurt
• 1 cup sugar
• 2 eggs (or 4 egg whites)
• 2 t. baking powder
• 1/2 t. salt

Ingredients for Sprinkling

• 1 cup. coconut (Reduce or skip if you are watching cholesterol)
• 1/3 c. sugar
• 1 t. cinnamon

Preparation time
40 minutes

Preparation

• Preheat oven to 350 deg F (175 deg C).
• Grease 9-in. square or 11×7-in. pan.
• In a large bowl, blend all ingredients (except that for the sprinkling). Beat 3-min. at minimum speed. Pour into prepared pan.
• In small bowl, combine coconut, sugar and cinnamon. Sprinkle over batter. Bake 35-40 minutes.

Serves 5-6

Ingredients

• 10 ounces (280 grams) Vanilla Pastry Cream
• 1 Package Unflavored Gelatin
• 1 ounce (0.3 liters) Boiling Water
• 10 ounces (280 grams) Whipped Whipping Cream
• 6 ounces (170 grams) Frozen or Fresh Blueberries

Preparation time
30 minutes

Preparation

• Whip the cold pastry cream add flavoring if needed. Dissolve gelatin in the boiling water. Chill the whipping cream, whipping bowl and whip.
• Whip the whipping cream in the chilled bowl on medium high speed with the wire whip. Stir the gelatin liquid into the smooth pastry cream. Whip the cream until it is stiff.
• Fold the pastry cream into the whipping cream. Fold it slowly and evenly until uniform.
• Using a large pastry bag and a medium star tip fill the serving dishes with a spiraling swirl of the Bavarian cream mixture.
• Using the blueberries decorate each dish with an ounce on top.

These freeze and thaw really well for advance preparation.

Ingredients

• 2 cups milk, scalded
• 3/4 cup sugar
• 1/2 cup flour
• 2 eggs
• 4 apricots, pitted, sliced
• 2 bananas, peeled, sliced
• 2 apples, peeled, cored, sliced
• 1 teaspoon vanilla extract

Preparation time
10 minutes

Preparation
Mix sugar, flour, eggs and vanilla extract together. Add gradually the scalded milk and mix well. Put all the fruit in a pudding dish. Pour over them the milk mixture. Set pudding dish in a pan of water. Bake in moderate oven for about 35 minutes.

Serves: 4

Ingredients

• 2 tablespoons butter
• 1/2 cup fine sugar
• 3 tablespoon self raising flour
• rind and juice of 2 lemons
• 2 eggs
• 1 cup milk

Preparation time
15 minutes

Preparation
Preheat oven to 190°C (375°F). Cream butter and sugar until light and fluffy. Stir in flour, lemon juice and rind. Separate eggs and beat egg yolks and milk into the mixture. Beat egg whites until soft peaks form. Fold into the mixture. Pour into a greased oven proof dish, stand dish in a water bath. Bake in oven for 45 minutes. Serve with cream or ice cream.