Cheesecake
Coconut
Cream Pie
Coconut
Blancmange
Impossible
Pie
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Pumpkin
Cheesecake
Mürbeteig
for Crust
Crème
Caramel
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Cheesecake
Ingredients
For
Crust :
8
oz flour
1 teasp. baking powder
3 oz sugar
1 teasp. vanilla extract
pinch of salt
1 drop lemon extract ( or grated skin
of 1 lemon)
1 egg
3 oz butter
While
crust is baking .....mix CREAM
CHEESE filling:
Ingredients
3
eggs ( separated )
4 oz sugar
pinch of salt
3 packs cream cheese ( 8 oz each)
a little orange juice ( or orange flower
water )
a little rum
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Method
Preheat
oven to 325 degrees
1)
Mix all ingredients, form into a ball.
2)
Press dough into the bottom and sides of a springform; punch
holes into bottom of dough with a fork.
3)
Bake crust 4 mins. in preheated oven, take out.
Method
1)
Place cream cheese in bowl of mixer first, start mixing
2)
Add sugar and pinch of salt
3)
Add orange juice or orange flower water
4)
Add egg yolks and keep mixing
5)
Beat egg whites with a little sugar until stiff
6)
Carefully fold egg white mixture into creamcheese mixture and
pour into pre-baked crust
7)
Bake in 325/350 degrees oven for about one hour until set and
very slightly browned on top
8)
Turn oven off and leave door open to cool cake
9)
Loosen edge of cake with a sharp knife and place on serving
platter
NB
You can top this cake with either cherry pie-, strawberry pie-
or blueberry pie filling and whipped cream.
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Coconut
Cream Pie
Ingredients
Make
flaky pastry or buy a package of frozen flaky pastry. Preheat
oven to 450 degrees, fit pastry into a 9 inch pie dish and press
down, crimp the edges with a fork and stick fork into the bottom
of the crust. Refridgerate for 1/2 hour, then bake crust for
12 mins- Let it cool
Filling:
3/4
cup granulated sugar
3 tablsp. cornstarch
dash of salt
2 cups of milk
3 egg yolks
3/4 teasp. vanilla
1/4 teasp. almond extract
Topping:
1
Pk Dream Whip ( or any other powdered whipping cream)
2 tablesps. icing sugar
2 cups grated coconut flakes ( no brown
skin )
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Method
1)
Cook filling in heavy sauce pan
2)
Combine sugar, cornstarch, salt - add milk until smooth
3)
Bring to the boil on medium heat, stirring occasionally
4)
Boil for 1 minute until thick and shiny
5)
Beat egg yolks and stir some of the mixture in, pour this back
into the hot mixture and stir to blend
6)
Cook over low heat for 3 mins., stirring occasionally
7)
Remove from heat and stir in extracts
8)
Put into small bowl and cover with waxed paper
9)
Refridgerate for at least one hour or overnight
10)
Beat cream and icing sugar and refridgerate
11)
NOT MORE THAN 1 HOUR before serving, assemble the pie:
a)
put filling in pie pan
b)
sprinkle 1/2 of the coconut flakes on
c)
top with whipped cream, then add balance of coconut flakes
N.B.
You can toast a bit of the coconut flakes with a little cinnamon
and sugar in a frying pan and top pie with this
You
can make same recipe with bananas to make Banana cream Pie
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Coconut
Blancmange
Ingredients
1
1/2 cups grated coconut
1 tin Evaporated milk
1 tin condensed milk
3/4 cups water
2 envelopes Gelatin
2 tablesps. sugar
cherries
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Method
1)
Put grated coconut in a blender
2)
Add evaporated milk and water and blend
3)
Add Condensed milk, stir and strain, keep the coconut residue
4)
Dissolve Gelatin in a little warm water and add to the mixture
5)
Refridgerate until set , do NOT freeze
6)
Take grated coconut residue from strainer, place in a frying
pan and add 2 tablesps sugar with a spatula or spoon and fry
, over low heat, until brown
7)
Just before serving sprinkle Blancmange with browned coconut
and garnish with cherries
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Impossible
Pie
Ingredients:
4
Eggs
1/4 cup Margarine
1 cup White Sugar
1/2 cup Flour
1/4 teasp salt
1/2 teasp Baking Powder
2 cups Milk
1 cup grated coconut
1 teasp Vanilla Essence
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Method:
1)
Place all ingredients in blender together and blend until mixed
well
2)
Pour into a buttered 10 " pie dish
3)
Bake in a 350 degree pre-heated oven for 1 hour
4)
When done, crust will be on the bottom, custard in the middle
and the coconut flakes on top - right where they belong ! That's
why it's called Impossible Pie
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Pumpkin
Cheesecake
Preheat
oven to 425 º
Ingredients
1
1/2 lbs cream cheese
1 cup granulated sugar
5 large egg, separated
3 tablesps flour
2 teasps. cinnamon powder
1 teasp. clove powder
1 teasp. ginger powder
1 cup heavy cream
1 tablesp. vanilla extract
1 lbs mashed pumpkin
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Method
1)
Beat cream cheese with sugar
2)
Add egg yolks, keep beating
3)
Add flour, cinnamon, clove, ginger
4)
Add cream and vanilla extract
5)
Add mashed pumpkin and mix well
6)
Beat egg whites until stiff and fold gently into the cream cheese
mixture
7)
Pour mixture in prepared crust ( either Graham cracker crust,
or Mürbeteig - recipe below)
8)
Bake for 15 mins. at 450 º
9)
Reduce heat to 275º and bake for about one hour more, or
until cake micture has set
10)
Take oven off, but leave cake to cool in oven, preferably over
night
11)
Decorate with whipped cream and serve
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Mürbeteig
recipe for crust
Ingredients
8
oz flour
1 teasp. baking powder
3 oz sugar
1 teasp. vanilla extract
pinch of salt
1 drop lemon extract ( or grated skin
of 1 lemon)
1 egg
3 oz butter
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Method
Preheat
oven to 325 degrees
1)
Mix all ingredients, form into a ball.
2)
Press dough into the bottom and sides of a springform; punch
holes into bottom of dough with a fork.
3)
Bake crust 4 mins. in preheated oven, take out.
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Crème
Caramel
Ingredients
For
Caramel:
2
Tablespoons granulated sugar
3 oz water
For
Flan:
3
oz Castor sugar
4 oz Evaporated milk
6 medium-large eggs
a few drops of Vanilla essence
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Method
Caramel
1)
In a saucepan, heat water and then add sugar and cook until
sugar turns golden and thickens, then take off fire
2)
grease side of an oven-proof container and pour caramel in
Flan
1)
In a bowl , blend eggs with castor sugar until all sugar is
blended in
2)
Warm up evaporated milk and then pour it into the sugar and
eggs mixture
3)
Mix with beaters and add a few drops of vanilla essence
4)
Beat until mixture is bubbly and light
5)
Pour mixture into container on top of the caramel
6)
Place container into another container with hot water and bake
for 1 hour and 15 mins at 350 °
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