Thanks guys! We had a great day yesterday, we did a whole heap of things he absolutely LOVED! We went to an amusement park that had mini golf & mini bowling & go karts and went mad. Went to a restaurant we often went to together for dinner and then came home and cheesecake It was a light hearted day (after some emotional moments in the morning) and I am sure he was watching and loving it
Sounds like a lovely day, and I agree what a great way to remember him and I'm sure he was watching you and loving that you were having a good time doing things he enjoyed
You need:
500 g fresh rhubarb
3-4 apples
25 g caster sugar
zest of 1 lemon
1 tsp butter
200 g puff pastry
1 egg beaten
Method:
Preheat the oven to 210°C.
Peel the rhubarb and apples, cut both into thin slices and mix with the sugar and grated lemon rind. Place the preparation in a buttered oven dish and cook in the oven for about 15-20 minutes. Allow to cool to room temperature and place in a pie dish.
Roll out the pastry a little larger than the pie dish and place it over the fruit. Trim the edges and pierce the centre of the pastry with a knife to allow the excess steam to escape. Brush top with beaten egg and if you wish, make a pattern with a fork.
Cook pie in the preheated oven until pastry is golden brown and cooked.
HELP!! Need a good dairy/sugar free dessert for 50th B-day
Hello all,
Its my Mums 50th on Monday and me and my sister are having a dinner for her tomorrow night. I know its short notice but I only just thought of it now that someone on here is bound to have a few ideas. Mum is diabetic but also can't really handle dairy products but we would like to be able to do a Birthday cake or some type of yummy dessert in its place that she would be able to enjoy.
With short notice in mind has anyone got any good recipes that may be
suitable?
2 tbsp. butter OR margarine (you could use soy margarine instead)
1 large egg, well beaten
1/2 cup unsweetened concentrated apple juice
1/2 tsp vanilla
3 apples, peeled, cored and cut into wedges
Put all dry ingredients into a bowl. Add margarine and rub flour into the butter with your fingers until it resembles breadcrumbs. In separate bowl add the egg, apple juice and vanilla, mix well and add to dry ingredients. Mix just enough to moisten flour. Pour into lightly oiled 8" nonstick square pan.
Dip wedges in unsweetened concentrated apple juice. Place in parallel rows with sharp edged pressed into batter. Sprinkle with a mixture of:
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1. Bake at 350F until apples are tender, approx 30 to 40 minutes.
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt or tube pan.
In a saucepan combine raisins with water and cook until the water is absorbed, cool.
Combine eggs, applesauce, vegetable oil, vanilla, and liquid sweetener. Mix well. Sift flour, baking soda, salt, ground cinnamon, and ground nutmeg into egg mixture. Stir until just combined. Mix in raisins and chopped nuts. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for one hour.
Lime Cheesecake Ice Cream
1 can evaporated milk
1 can sweetened condensed milk
2 cups milk
2/3 cup heavy cream
2 egg yolks, beaten
1 cup white sugar
1 cup lime juice
1 pack lime flavored jelly crystals
6 chocolate ripple biscuits
In a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk, and heavy cream. Cook until warm, whisking frequently. Once the mixture is hot to the touch, whisk in the jelly crystals and sugar, stirring constantly until sugar and crystals are completely dissolved. Whisk in the egg yolks, and remove from the heat. Stir in the lime juice.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. This recipe takes a bit longer to set than the usual ice cream.
Once the ice cream is thick, open the canister, and place small pieces of chocolate ripple biscuit evenly on each side. They will not break into smaller pieces as the machine churns so make them reasonable pieces. Mix for about 5 more minutes. Transfer to a freezer container, seal, and freeze until solid.
By changing the jelly and juice flavours you can make this decadent creamy ice cream almost any flavour. And by using low fat milks you might feel less guilty about eating this, but I don't know if it will alter the texture in any way.
If you don't have an ice cream maker, (I don't - yet) you can put the ice cream in a container in the freezer, and take it out every hour or so to whisk it.
This is the most creamy decadent ice cream I'm made yet, and those of you who remember me will know how much I like making ice cream
Danni, get a packet of scotch finger biscuits, a tin of nestle top n fill carmel and a tub of cream. Also, I hope you have a rectangle or square container to put it in.
OK;
Layer the scotch finger bikkies in the bottom of the tray/container. empty the carmel into a bowl and mix together to smooth out lumps. Pour onto the biscuits and smooth out. Whip the cream and put on top of the caramel. Put in the frige for about 1/2 to 1 hr. Slice into squares or rectangles and serve (easier to leave in the container and they can get it out.) Easy Peasy and yummy!
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