Cherry Crisp

ingredients

 

1/3-1/2 cup sugar

1 tablespoon cornstarch

4 cups frozen unsweetened pitted tart red cherries

1 cup crumbled shortbread cookies

2 tablespoons butter or margarine, melted

1/4 cup chopped pecans or almonds, toasted

Ice cream (optional)

directions

1. In a small bowl, combine sugar and cornstarch. In a large saucepan, sprinkle cornstarch mixture over cherries; stir to combine. Cook and stir over medium heat about 10 minutes or until thickened and bubbly. Cook and stir for 2 minutes more.
2. Meanwhile, in a medium bowl, thoroughly combine crumbled cookies, butter, and nuts
3. Divide cherry mixture among four dessert dishes. Sprinkle cookie mixture over cherry mixture. If desired, serve with ice cream.
   
   
   
   
   

Sweet and Sour Meatballs

•             3 tablespoons soy sauce

•             1 egg

•             1/4 cup dry bread crumbs

•             1 onion, diced

•             1 cup packed brown sugar

•             3 tablespoons all-purpose flour

•             1 1/2 cups water

•             1/4 cup distilled white vinegar

   directions

1. In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
2. In a large skillet over medium heat, gently brown the meatballs and set aside.
3. In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

Chewy Chocolate Chip Cookie

•             2 cups all-purpose flour

•             1/2 teaspoon baking soda

•             1/2 teaspoon salt

•             3/4 cup unsalted butter, melted

•             1 cup packed brown sugar

•             1/2 cup white sugar

•             1 tablespoon vanilla extract

•             1 egg

•             1 egg yolk

•             2 cups semisweet chocolate chips

directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Cheese and bacon rolls

•             2 quantities of 2 ingredient pizza dough

•             12 bacon shortcuts, diced

•             3 cups mozzarella cheese, shredded

method

1 Preheat oven to 180°C. Cover a baking tray with baking paper and set aside.

2 Roll pizza dough into a large rectangle.

3 Spread diced bacon all over the dough evenly.

4 Top with shredded cheese.

5 Roll from short end to end, encasing all the bacon and cheese inside.

6 Cut 2cm segment from the end of the roll and place on the baking tray. Keep slicing until all rolls are placed on the tray. You can sprinkle some extra cheese on top if you have it.

7 Bake for 20-25 mins until golden.

Chocolate Peanut Butter Pudding Pie

Ingredients

1/2 cup granulated sugar

3 large egg yolks, beaten

2 tablespoons cornstarch

1/8 teaspoon kosher salt

3 cups whole milk

1 cup smooth natural peanut butter

One 9-inch prepared chocolate graham cracker crust

1 cup heavy cream

2 tablespoons confectioners' sugar

2 tablespoons chopped roasted peanuts, for garnish

2 tablespoons mini chocolate chips, for garnish

 Directions

Whisk together the granulated sugar, egg yolks, cornstarch, salt and 1/3 cup of the milk in a large bowl.

Heat the remaining 2 2/3 cups milk in a large saucepan over medium heat until hot but not boiling. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the saucepan with the remaining milk. Bring to a boil, whisking constantly, and cook, continuing to whisk, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and let cool slightly, stirring a few times to prevent a skin from forming. Pour the filling into the crust, smoothing it out so that it reaches the edges of the pie crust. Press plastic wrap directly onto the surface and chill until set, at least 4 hours.

When ready to serve, whip the cream and confectioners' sugar in a large mixing bowl with a hand mixer until medium/stiff peaks form.

To assemble, top the pie with the whipped cream and garnish with the peanuts and chocolate chips.

Chicken Nuggets

1 cup all-purpose flour

1 tablespoon seasoned salt

Salt and freshly ground black pepper

2 large eggs

2 cup seasoned breadcrumbs

2 chicken breasts, cut into small pieces

Vegetable oil, for frying

Ketchup, for serving

Directions

In a plastic bag, mix the flour, seasoned salt and some salt and pepper. In a bowl, mix the eggs with 2 tablespoons water. In a separate bowl, add the breadcrumbs.

Shake the chicken pieces in the bag to coat. In batches, dip them in the egg wash, then in the breadcrumbs.

Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a few breadcrumbs dropped in the oil start to sizzle immediately. Fry the chicken, in batches if needed, until golden brown and cooked through, a couple minutes per side. Drain on a paper towel and serve

black forest

1 x 470g pkt chocolate cake mix

 1 x 670g jar morello cherries

 2 tablespoons caster sugar

 1 tablespoon cornflour

 600ml thickened cream

 60ml (1/4 cup) kirsch

 2 tablespoons boiling water

 2 tablespoons caster sugar, extra

 100g dark cooking chocolate, coarsely grated

Step 1

Prepare and bake the chocolate cake mix following packet directions. Turn onto a wire rack to cool completely. Use a large serrated knife to cut the cake horizontally into 3 even layers.

Step 2

Drain the cherries, reserving 160ml (2/3 cup) of the juice. Reserve 10 cherries to decorate. Place the remaining cherries and the reserved juice in a saucepan with the sugar and cornflour. Stir over medium-low heat until the mixture boils and thickens. Transfer to a large bowl. Cover with plastic wrap and place in the fridge to chill.

Step 3-Use an electric beater to beat cream in a medium bowl until firm peaks form.

Step 4-Place kirsch, water and extra sugar in a jug and stir until the sugar dissolves.

Step5

Place 1 cake layer on a serving plate and drizzle over half of the kirsch mixture. Spread with half of the cherry mixture and a thin layer of the cream. Repeat with the remaining cake, kirsch mixture, cherry mixture and cream, finishing with a layer of cake.

Step 6

Spread some of the remaining cream over the top and side of the cake. Sprinkle the chocolate over the top and gently press onto the side of the cake.

Step 7

Place the remaining cream in a piping bag fitted with a 1cm fluted nozzle and pipe rosettes around the edge of the cake.

Barbecue chicken skewers

ingrediants

1 x 225g can pineapple pieces in natural juice, strained, juice reserved

 2 tablespoons tomato sauce

 1 tablespoon soy sauce

I tblsp worcestor sauce

I tblsp fruit chutney

1 tsp paprika

 1 garlic clove, crushed

 1 large red capsicum, halved, deseeded, cut into 2cm pieces

 4 shallots, ends trimmed, cut into 3cm pieces

 12 (about 550g) chicken tenderloins, cut into thirds crossways

 Olive oil spray

 Step 1

Combine the pineapple juice, tomato sauce, and soy sauce, garlic in a bowl paprika, chutney and Worcester sauce. Add chicken and turn to coat. Cover and place in the fridge for 1 hour to marinate.

Step 2

Thread the capsicum, shallot, pineapple and chicken alternately onto skewers. Spray lightly with olive oil spray.

Step 3

Preheat a barbecue flat plate or a large frying pan on medium-high. Cook, turning occasionally, for 10 minutes or until golden. Serve.