Jelly Roll


Ingredients:
3 eggs
1 cup of granulated sugar
1/3 cup of water
1 teaspoon of vanilla
3/4 cup all purpose flour
1 teaspoon of baking powder
1/4 teaspoon salt
2/3 cup of jelly or jam
Powdered sugar

How to prepare Jelly Roll:
  • Heat oven to 375.
  • Line a jelly roll pan, 15 1/2 x 10 1/2x1 inch, with aluminum foil, then grease with shortening. Beat eggs in a large bowl on high speed until thick and lemon color. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually beat in flour, baking powder and salt until smooth. Pour into pan; spread to corners.
  • Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes. Generously sprinkle powdered sugar on a towel a little larger than the cake.
  • Immediately loosen cake from pan and turn over onto the towel. Carefully remove foil. Trim off any crisp edges of cake. While hot, carefully roll cake and towel from narrow end. Let cool on wire rack at least 30 minutes.
  • Unroll cake and remove towel. Beat jelly with a fork just enough to soften; spread over cake. Roll up cake and sprindle with powdered sugar.

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Mixed Fruit Gelatin


Ingredients:
1 pkg. sugar-free orange gelatin mix
1 cup boiling water
1 cup cold water
1/2 cup canned "lite"fruit chunks, drained
 
How to prepare Mixed Fruit Gelatin:
  • Put the orange gelatin powder into a large mixing bowl.
  • Stir in the boiling water and mix until the powder is dissolved.
  • Add the cold water and mix.
  • Arrange the fruit in four dessert dishes.
  • Pour the gelatin mixture over the fruit.
  • Chill for 3-4 hours.
  • Top with a garnish of your favorite white topping, if desired. 

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Homemade Munchkins


Ingredients:
2 x 200g packets cookies and cream or chocolate biscuits
1/2 cup condensed milk
1/4 cup fresh milk
1 cup dessicated coconut

How to prepare Homemade Munchkins:
  • Process the biscuits in a food processor or crush until crumbly.
  • Add condensed milk and fresh milk and mix.
  • Roll mixture into balls and dip in dessicated coconut.

Cooking Tips:
Use less condensed milk if desired, just add more fresh milk. Be careful not to put too much milk in otherwise the mixture will become soft and hard to form into a ball. Alternatively, you can put them in small patty pans and sprinkle the dessicated coconut on top.

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Homemade Mango Ice Cream


Ingredients:
1.5 lb of fresh mango pulp
7 oz of sugar
3 tbsp. Of mango nectar
250 ml of cream

How to prepare Homemade Mango Ice Cream:
  • Process the mango into puree and place it in a bowl, add the sugar and nectar and stir until they are dissolved.
  • Whip the cream in a bowl to stiff peaks and mix it with the mango, place the mix in a tart mold, cover it and place it in the freezer for 2 hours. 
  • Pour the mix in the mixer bowl and whip until you get a fine paste. Add it to the mold, cover and freeze it. 
  • Remove the ice cream 15 minutes before serving.

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Leche Flan


Ingredients: 
1 can (390g) evaporated milk
1 can (390g) condensed milk
10 egg yolks
1 teaspoon of vanilla extract or lemon essence

For the caramel:
1 cup sugar
3/4 cup water

How to prepare Leche Flan:
  • In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
  • Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
  • Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
  • Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to  1 1/4 inch thick.
  • Cover moulds individually with aluminum foil.
  • Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR
  • Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
  • Let cool then refrigerate.
  • To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
Cooking Tips:  
  • You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.
 

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Mango Float


Ingredients:
200 grams graham crackers (approximately)
1 (10 1/2 ounce) can all purpose cream
3 large ripe mangoes
1 (10 ounce) can condensed milk

How to prepare Mango Float:
  • Slice mangoes into thin wedges.
  • Combine condensed milk, all purpose cream, and sliced mangoes.
  • Layer the graham crackers in a square glass pan or other container.
  • Put on the crackers a layer of the filling of mangoes, all purpose cream, and condensed milk.
  • Repeat by putting layers of graham crackers and filling until you’ve used it all. Top the final layer with graham crackers.
  • Put it in the refrigerator and chill overnight. Mango float as a frozen treat tastes even more delicious when you put this desert in the freezer.
 

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