Peanut Butter Cup Cheesecake

Peanut Butter Cup Cheesecake. Rich, creamy peanut butter cheesecake sits on top of a delicious chocolate crust, drizzled with warm chocolate ganache and overloaded with peanut butter chocolate candies.

Can you OD on dessert? Anytime you make a cheesecake, remember to use room temperature ingredients, as cold ingredients will cause your cheesecake to have lumps.

Only one word can really describe this recipe: rich! With two pounds of cream cheese, how could it not be?! That being said, this recipe is for the true peanut butter cup fanatic. I loved the fact that this recipe called for a brownie crust, instead of the crushed cookie or thinner graham cracker crusts out there. You could substitute for another crust, but I don’t know why you would. If you know someone who loves peanut butter cups, make this for them and they will probably love you forever.

Peanut Butter Cup Cheesecake

Brownie Crust:

• 1 cup semi-sweet chocolate chips
• 1 cup peanut butter chips
• 6 tablespoons unsalted butter, melted
• 1-1/4 cups sugar
• 1 tablespoon vanilla extract
• 2 eggs
• 1 cup plus 2 tablespoons all-purpose flour
• 1/3 cup unsweetened cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Cheesecake filling:

• 2 lbs cream cheese, softened
• 5 eggs, at room temperature
• 1-1/2 cups firmly packed brown sugar
• 1 cup smooth peanut butter (not natural-style)
• 1/2 cups whipping cream
• 1 tablespoon vanilla extract
• 6 peanut butter cups, cut into quarters

Glaze Ingredients:

• 8 ounces of semi-sweet chocolate chips
• 3 Tablespoons of creamy peanut butter
• 2 Tablespoons of light corn syrup
• 1/2 cup of heavy whipping cream

For Decoration

• 10 Peanut Butter Cups

Direcction:

• Heat oven to 350°F. Grease 9-inch springform pan with butter.
• Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
• Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see below).
• Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325°.

Cheesecake Filling:

1. Beat cream cheese in bowl of electric mixer until smooth.
2. Add eggs, one at a time, beating well after each addition.
3. Add sugar, peanut butter and cream; mix until smooth.
4. Stir in vanilla.
5. Pour filling into prepared crust.
6. Double-wrap springform pan with aluminum foil to prevent water seeping in.
7. Place springform pan into a larger baking pan.
8. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
9. Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
10. Remove from the oven and allow to cool (approximately 1 hour)
11. Run a knife along the edge of the cake to loosen it from the pan.
12. Refrigerate for at least 4 hours before decorating and then remove cake from pan and plate.

Glaze Directions:

1. In a double boiler or a bowl set over a pot of simmering water, melt the chocolate, peanut butter, and corn syrup. When melted remove from heat and whisk in the cream until it is a smooth, creamy consistency.
2. Drizzle over cake and then add peanut butter cup around the edge of the cake.

Source : http://www.bestyummyrecipes.com/peanut-butter-cup-cheesecake/

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Baklava loaf recipe

Photo: Baklava loaf recipe

Serve this crossover baklava, swiss roll, scone recipe warm with some vanilla ice-cream and the left-over syrup.

To Prep 0:35
To Cook 1:05
INGREDIENTS 9
DIFFICULTY EASY
SERVINGS 8

Ingredients

1/3 cup blanched almonds
1/3 cup walnuts
2 tablespoons brown sugar
1 1/2 teaspoons cinnamon
1 quantity Basic scone ingredients (see related recipe)
1 egg, lightly beaten

Honey syrup

3/4 cup white sugar
1/4 cup honey
1/2 cup water

Method

Step 1 Preheat oven to 180°C. Grease and line a 6.5cm deep, 10cm x 21cm loaf pan.

Step 2 Place almonds and walnuts into a food processor. Process until finely chopped. Transfer to a bowl. Stir in sugar and cinnamon. Set aside 1 tablespoon of mixture.

Step 3 Follow steps 1, 2 and 3 of Basic scone recipe.

Step 4 Roll dough out between 2 sheets of baking paper to a 21cm x 36cm rectangle. Brush with egg. Sprinkle nut mixture over dough. Starting from 1 short end, roll up like a Swiss roll. Place into loaf pan.

Step 5 Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Turn onto a wire rack.

Step 6 Make syrup: Place all ingredients into a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar dissolves. Bring to the boil. Boil, without stirring, for 5 minutes.

Step 7 Pierce top of warm loaf all over with a skewer. Drizzle with half the syrup. Sprinkle with reserved nut mixture. Stand for 5 minutes. Serve warm slices with remaining syrup.

Nutrition

Energy 2170kJ
Fat saturated 7.00g
Fat Total 18.00g
Carbohydrate sugars 37.00g
Carbohydrate Total 77.00g
Dietary Fibre 4.00g
Protein 10.00g
Cholesterol 54.00mg
Sodium 476.29mg

All nutrition values are per serve.

Super Food Ideas - September 2004 , Page 84
Recipe by Dixie Elliott

Photography by Ben Dearnley

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Rocky road brownie slice recipe

Photo: Rocky road brownie slice recipe

Stuck for Christmas gift ideas? Friends and family will love this deliciously good rocky road brownie slice!

To Prep 0:30
To Cook 0:25
INGREDIENTS 15
DIFFICULTY EASY
MAKES 15

Ingredients

Melted butter, to grease
75g (1/2 cup) plain flour
30g (1/4 cup) cocoa powder
155g (3/4 cup) caster sugar
2 eggs
125g butter, melted
150g pink and white marshmallows, halved
50g slivered almonds
100g salted pistachio kernels
50g banana lollies, coarsely chopped
45g (3/4 cup) Kellogg’s Coco Pops
100g glacé cherries, halved
25g (1/3 cup) shredded coconut
200g milk chocolate, melted
100g 70% cocoa dark chocolate, melted

Method

Step 1 Preheat oven to 180ºC. Brush a 20 x 30cm slab pan with melted butter. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.

Step 2 Sift the flour and cocoa powder into a bowl. Stir in the sugar. Make a well in the centre. Add eggs and butter. Stir to combine. Pour the mixture into the prepared pan. Bake for 20-25 minutes. Set aside in the pan to cool completely.

Step 3 Combine the marshmallow, almonds, pistachios, banana lollies, Coco Pops, cherry and coconut in a bowl. Add the combined chocolate and stir to combine. Spoon mixture over the cake. Tap pan on the bench to settle the mixture. Set aside to set completely. Cut into squares to serve.

Australian Good Taste - September 2010 , Page 112
Recipe by Kerrie Ray

Photography by Rob Palmer 

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Almond vanilla fingers recipe

Photo: Almond vanilla fingers recipe

Easy to make, these almond and white chocolate biscuits are a tea-time favourite.

To Prep 0:40
To Cook 0:08
INGREDIENTS 7
DIFFICULTY CAPABLE COOKS
SERVINGS 40

Ingredients

1/2 cup flaked almonds
75g white chocolate, melted, to decorate

Basic biscuit mix

185g butter, softened
3/4 cup caster sugar
1 teaspoon vanilla extract
1 egg
2 cups Lighthouse Cake, Biscuit and Pastry plain flour

Method

Step 1 Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper.

Step 2  Make basic biscuit mix: Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg. Beat until combined. Sift flour over butter mixture. Using a wooden spoon, stir to combine (see notes for baking instructions and tips).

Step 3 Roll biscuit dough out between 2 sheets of baking paper until 4mm thick. Using a small knife, cut dough into 6cm x 3cm rectangles. Place on prepared trays. Re-roll remaining dough and repeat. Sprinkle almonds over rectangles. Press to secure.

Step 4 Bake for 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Drizzle with chocolate. Set aside for 5 minutes to set. Serve.

Nutrition

Energy 387kJ
Fat saturated 3.00g
Fat Total 5.20g    
Carbohydrate sugars g
Carbohydrate Total 10.10g    
Dietary Fibre 0.40g
Protein 1.30g    
Cholesterol 17.00mg
Sodium 36.00mg    

All nutrition values are per serve.

Super Food Ideas - March 2009 , Page 60
Recipe by Liz Macri

Photography by Mark O'Meara

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Osmallieh Recipe - How to make Osmallieh

Photo: Osmallieh Recipe

Ingredients:

750 g Osmalieh pastry, very thin noodles
1 cup melted butter

For the ashta cream:

2 cups milk
2 cups whipping cream
6 slices American-style white bread
4 1/2 tablespoons cornstarch, dissolved in 1/4 cup water

For the sugar syrup:

2 1/2 cups sugar
1 1/2 cups water
1 teaspoon orange blossom water
1 teaspoon rose water
1 teaspoon lemon juice

Preparation:

1. To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 minutes until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.

2. To prepare the ashta cream: Cut off the edges of the bread. Discard. Cut in dices the soft white part. Place the bread dices in a saucepan and pour the milk and whipping cream over them. Let the bread dices soak in the milk and cream mixture for at least 2 hr in the refrigerator. Put the saucepan on medium heat and, with a wooden spoon, start stirring the bread and milk mixture. Once the milk starts heating, add the water-dissolved cornstarch. Continue stirring until the mixture thickens. Once done, pour in a bowl and leave it to cool. Cover the bowl with a plastic wrap and place the cream in the refrigerator in order to thicken before using it.

3. In a large bowl, combine the noodle dough with melted butter rubbing it with your hands until every strand is coated with butter.

4. Grease the bottom of a 30 cm diameter baking tray. Arrange half of the noodles at the bottom then spread the ashta cream over the surface and cover with the remaining noodles.

5. Bake in a preheated oven at 180˚C for about 30 min or until the bottom is golden.

6. Remove from oven and invert in a larger pan. Put back in the oven for 10 more min. Both sides should come out crisp and golden in color.

7. Pour the sugar syrup over it until full absorption.

8. Serve cut in 8 cm squares. Add more sugar syrup according to taste.

Adopted from Beirut Restaurants

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Cranberry Cornmeal Cake Recipe

Photo: Cranberry Cornmeal Cake Recipe

Recipe courtesy Giada De Laurentiis

Total Time: 1 hr 12 min
Prep 12 min
Inactive 20 min
Cook 40 min

Yield: 6 to 8 servings
Level: Intermediate

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus extra for the pan
1 cup all-purpose flour, plus extra for dusting the pan
1/2 cup yellow fine cornmeal
1 teaspoon baking powder
1/8 teaspoon fine sea salt
1/4 cup orange zest (from 2 large oranges)
3/4 cup dried cranberries, chopped into 1/4-inch pieces
1 1/4 cups sugar
1/2 teaspoon pure vanilla extract
4 large egg yolks
2 large eggs

Directions

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.

In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)

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Mascarpone custard and fruit trifle recipe

Photo: Mascarpone custard and fruit trifle recipe

Mascarpone gives this sweet fruit trifle a creamy texture.

To Prep 8:15
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 8

Ingredients

85g packet strawberry flavoured jelly crystals
250g mascarpone cheese
1 cup vanilla custard
400g light fruit cake (see note)
1/4 cup sweet sherry
250g strawberries, hulled, sliced
425g can peaches in natural juice, drained, thinly sliced lengthways
4 passionfruit, halved
300ml thickened cream, whipped
1/3 cup shredded coconut, toasted

Method

Step 1 Place jelly crystals in a large heatproof bowl. Add 1 cup boiling water and stir until crystals dissolve. Stir in 200ml cold water. Cover and refrigerate for 2 hours or until set.

Step 2 Place mascarpone in a bowl. Beat with a wooden spoon until smooth. Stir in custard and set aside.

Step 3 Cut cake into eight 5mm-thick slices. Place 4 cake slices over the base of a 6 cup-capacity dish. Drizzle with half the sherry. Top with half the custard mixture. Using a spoon, break up jelly. Spoon half the jelly over the custard mixture. Top with half the passionfruit pulp, half the strawberries and half the peaches. Repeat layering with remaining cake, sherry, custard, jelly, passionfruit, strawberries and peaches.

Step 4 Spoon cream over trifle. Cover loosely with plastic wrap. Refrigerate overnight. Serve trifle sprinkled with toasted coconut.

Notes

You will need half an 800g light fruit cake for this recipe.

Nutrition

Energy 2344kJ
Fat saturated 22.60g
Fat Total 36.90g
Carbohydrate sugars g
Carbohydrate Total 47.50g
Dietary Fibre 4.60g
Protein 7.60g
Cholesterol 89.00mg
Sodium 281.00mg

All nutrition values are per serve.

Super Food Ideas - December 2007 , Page 12
Recipe by Alison Roberts
Photography by Mark O'Meara 

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Meringue cake with rosewater cream recipe

Photo: Meringue cake with rosewater cream recipe

Dazzle guests with this eye-catching and absolutely divine meringue cake.

To Prep 0:40
To Cook 1:25
INGREDIENTS 12
DIFFICULTY ADVANCED
SERVINGS 8

Ingredients

9 eggwhites
400g caster sugar
900ml thickened cream, lightly whipped
5 tbs (100ml) thick Greek yoghurt
150g icing sugar, sifted, plus extra to dust
5 tbs (100ml) rosewater*
400g strawberries, halved
300g raspberries
150g blueberries

Sugared rose petals

1 eggwhite
12-15 rose petals, pesticide-free
1/4 cup (55g) caster sugar

Method

Step 1 To make sugared rose petals, whisk eggwhite until loose. Dip each petal in eggwhite, drain well, then coat in a thin layer of sugar. Place on a tray lined with baking paper. Leave in a cool, dry, well-ventilated spot for 1-2 hours.

Step 2 Preheat oven to 120°C. Line 3 baking sheets with baking paper. Trace a 26cm circle on one, a 20cm circle on another, and a 13cm circle on the other.

Step 3 Beat eggwhites until stiff, add half the sugar, and beat to incorporate. Gradually add remaining sugar in a slow stream, beating until glossy. Spread meringue evenly on each circle to make 3 flat discs of equal thickness. Bake for 10 minutes, then reduce heat to 100°C and bake for a further 1 1/4 hours or until crisp and dry, then cool (these can be made in advance and stored in an airtight container).

Step 4 Fold cream, yoghurt, icing sugar and rosewater together. To assemble, place large circle of meringue on serving plate, top with half the cream and half the berries. Top with medium circle and most of the remaining cream and the remaining berries. Add small circle, top with remaining cream, scatter with petals and dust with icing sugar.

Notes

* Rosewater is from gourmet food stores and selected supermarkets.

Nutrition

Energy 3268kJ
Fat saturated 27.00g
Fat Total 43.00g
Carbohydrate sugars 89.00g
Carbohydrate Total 89.00g
Dietary Fibre 3.00g
Protein 9.00g
Cholesterol 120.00mg
Sodium 119.23mg

All nutrition values are per serve.

delicious. - December 2003 , Page 104
Recipe by Valli Little
Photography by Petrina Tinslay  

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Choc ripple cake recipe

Photo: Choc ripple cake recipe

Here is a delicious idea for the Christmas dessert table that is easy enough for anyone to master.

Ingredients

500ml (2 cups) thickened cream
1 tsp caster sugar
1 tsp vanilla essence
250g pkt Arnott’s Choc Ripple biscuits
Grated chocolate, to decorate

Method

Step 1 Place cream, sugar and vanilla in a bowl and beat using an electric beater until stiff.

Step 2 Spread a little cream onto the base of a serving plate. Spread one biscuit with 1 1/2 teaspoons of cream then sandwich with another biscuit. Top with another 1 1/2 teaspoons of cream then place biscuits on their side onto the serving plate. Repeat until all biscuits have been used and form a log.

Step 3 Spread remaining cream over log to cover entirely. Cover loosely with foil. Place in the fridge for 6 hours to set. 

Step 4 Just before serving, sprinkle with grated chocolate.

Nutrition

Energy 810kJ    
Fat saturated 9.00g
Fat Total 15.00g    
Carbohydrate sugars 8.00g
Carbohydrate Total 13.00g    
Dietary Fibre -
Protein 2.00g    
Cholesterol 37.00mg
Sodium 74.63mg    

All nutrition values are per serve.

Australian Good Taste - December 2010
Recipe by Arnott's
Photography by Sue Ferris   

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Black forest pavlova recipe

Photo: Black forest pavlova recipe

Combine two favourite desserts - Black Forest Cake and pavlova - to create a dessert which will have your guests clamoring for more.

To Prep 0:20
To Cook 1:00

INGREDIENTS 9   
DIFFICULTY CAPABLE COOKS
SERVINGS 8

Ingredients

6 egg whites
1 1/2 cups caster sugar
Pinch cream of tartar
1 tbsp cornflour
1 tsp vanilla extract
2 litres choc-vanilla swirl ice cream
150g fresh cherries
1/3 cup toasted flaked coconut
1/4 cup chocolate topping

Method

Step 1 Preheat oven to 120C/100C fan forced.

Step 2 Grease and line a baking tray with baking paper. Mark a 22cm circle on tray. Using an electric mixer, beat egg whites until soft peaks form.

Step 3 Gradually add sugar, 1 tablespoon at a time, beating until dissolved after each addition (this will take about 10 minutes). Add cream of tartar, cornflour and vanilla.

Step 4 Beat for 1 minute or until combined. Spoon meringue on to prepared tray. Using a palette knife, shape meringue into a circle. Bake for 1 hour to 1 hour 15 minutes, or until firm. Turn oven off. Cool in oven with door ajar. Just before serving, top pavlova with ice-cream.

Step 5 Decorate with cherries, coconut and topping. Serve immediately.

Notes

Always make sure egg whites are at room temperature before whipping to ensure maximum volume.

Nutrition

Energy  2453kJ    
Fat saturated 14.00g
Fat Total 21.00g    
Carbohydrate sugars 85.00g
Carbohydrate Total 91.00g    
Dietary Fibre 1.00g
Protein 7.00g    
Cholesterol 53.00mg
Sodium 159.95mg
   
Taste.com.au - December 2010
Recipe by Kim Coverdale, Food editor - Super Food Ideas
Photography by Mark O'Meara 

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How to Make Knafeh

Knafeh is an Arabic sweet made of very fine vermicelli-like phyllo pastry. It is sometimes known as shredded phyllo. It combines a layer of shredded phyllo with a creamy cheese filling and then another layer of shredded phyllo. It is flavored with a simple syrup of rose water and orange water. It is served for breakfast or as a dessert.

Total Time: 1 Hour
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Yield: 8-10
Level: Easy

Ingredients

1 package Kataifi (shredded fillo dough)
3 sticks of sweet cream butter melted
1 15oz package of ricotta cheese
1 cup shredded mozerella
1/2 cup milk
3 tablespoons samolina or farina
1 cup Mediterranean simple syrup for serving
Ground pistachios for garnish

Directions

Preheat oven to 350 degrees. In a large bowl, crumble the kataifi with your hands and then add melted butter and mix completely. Put half of the mixture in the bottom of a non-stick pan and spread out as a crust. In a large bowl combine the ricotta cheese and mozerella cheese. In a small pan slightly heat the milk for 1 minute and add the samolina and cook for 30 seconds, then add the mixture to the cheese mixture and combine well. Pour cheese mixture in the pan on top of the kataifi crust and spread evenly. Place the rest of the kataifi mixture evenly on top of the cheese mixture to form another crust on top. Place pan in oven and cook at 350-400 degrees for 45 minutes or until golden brown. Take out and let stand for 30 minutes and then invert onto a nice plate and garnish with ground pistachio nuts. Serve with simple syrup.

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How to make Layali Lubnan "Lebanese Nights" Dessert

This is classic Lebanese dessert recipe. It is simple to make and can be made ahead of time and refrigerated before serving. It is a simple light dessert and can be served any time of year.

Total Time: 30 Minutes
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Yield: 8-10
Level: Easy

Ingredients

1/2 cup semolina
1 cup sugar
1 egg
3 tbs corn starch dissolved in 1/4 cup water
2 tbs rose water
2 tbs orange blossom water
3 cups whole milk
1 banana or 2 cups of any fruit
1/2 cup toasted almonds
1/2 cup pistachios
1/2 cup toasted pine nuts
2 cups whipped cream
2 cups DedeMed ashta custard (see recipe below)
2 cups DedeMed simple syrup (see recipe below)

DedeMed Ashta Recipe

2 cups whole milk
2 cups 2% or fat free milk
1 cup heavy cream
3 tbs sugar
1/2 cup cornstarch mixed with 1/2 cup water
7 pieces white bread with crust removed
1 tbs Rose Water
1 tbs Orange Blossom water

DedeMed Simple Syrup Recipe

2 cups sugar
1 cup water
juice of 1/2 of a lemon
1 tbs orange blossom water
1 tbs rose water

Directions

In a pot, add milk and on medium heat, warm the milk for 3 minutes. Next, add the semolina and sugar, stir and cook for 5-7 minutes until you see it start to thicken. Next add the beaten egg and cornstarch and cook for another 5 minutes and continue stirring. Lastly, turn off the heat and stir in the rose water and orange blossom water, pour the mixture into a deep serving dish and let cool at room temperature for about 40 minutes. After the mixture has cooled, add the ashta custard on top and layer in some of the fruit and nuts, then add the whipped cream and add more of the nuts. Cool in the refrigerator for at least 2 hours. Drizzle lightly with simple syrup and serve with simple syrup on the side in case someone wants more.

For Ashta custard pour whole milk, fat free milk, heavy cream, sugar and cornstarch in a medium size pot and stir. Cut white bread into pieces and add to pot and stir. Mix until custard begins to thicken, add rose and orange water and stir until custard is very thick. Remove from heat and pour into a bowl. Set on counter top and let cool, stir every 15 minutes and after an hour cover with saran wrap and place in the refrigerator to cool completely.

For simple syrup combine sugar, water and lemon juice in a pot and let simmer over medium heat for 10 minutes then add the rose water and orange blossom water and simmer for another 2-3 minutes. Remove from heat and let cool completely before serving. Store in a tight jar in the refrigerator for up to 2 months.

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How to Make Easy Baklava

Watch how to make sweet, nutty baklava from scratch. It's surprisingly easy to prepare!

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How to Make Baklava

Watch how easy it is to make this top-rated Baklava recipe. Nutty and sweet, this classic Greek dessert is surprisingly easy to make! Discover how to arrange the thin strips of phyllo dough for this recipe, and see a neat trick for cutting the pastry into sections before baking. 

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How to make Lemon Meringue Pie

A lemon meringue pie is not only delicious but it also looks impressive. If you follow these simple steps, we'll show you that a lemon meringue pie is a really easy tea-time treat to prepare.

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How to make a gingerbread house

Celebrate the festive season with a traditional gingerbread house the whole family will love.

From Taste.com.au

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How to make Stained Glass Cookies

Take your Christmas tree to a whole new level with these edible decorations. These stained glass biscuits look so colourful and taste just as good.

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How to make Easy banana yoghurt cake

So simple - just mix, bake and enjoy our healthy twist on the classic banana cake.

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Caramelised semolina with clotted cream (mafroukeh) recipe

"This is a traditional Lebanese sweet that can be found in sweet shops all over Lebanon," says Rabih of Al Afrah Sweets.

Serves: 8 | Preparation: 15min | Cooking: 45min | Skill level: Mid

Ingredients

315 g unsalted butter
1 kg fine semolina
250 ml (1 cup) milk
110 g (½ cup) caster sugar
250 g ashta (Lebanese clotted cream, see Note), regular clotted cream or double cream
slivered almonds, ground pistachios and crystallised flower petals (see Note), to serve

Syrup

220 g (1 cup) caster sugar
1 tsp rosewater

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cooling time 25 minutes

Preheat oven to 220°C. Melt 190 g butter, then combine with semolina, milk and sugar in a bowl until mixture comes together. Spread out in a greased, shallow ovenproof dish. Bake for 20 minutes or until starting to brown. Using a fork, break up mixture into large pieces, then return to oven and bake for a further 20 minutes or until golden brown. Cool slightly.

Meanwhile, to make syrup, place 250 ml water and sugar in a small saucepan over low heat, stirring until sugar dissolves. Increase heat to high and bring to the boil. Cook for 1 minute or until slightly reduced. Stir in rosewater, then set aside to cool for 10 minutes.

Melt remaining 125 g butter. Process the semolina mixture in a food processor to a fine powder. With the motor running, add melted butter and syrup, processing to a paste. Cool.

Spread the semolina mixture onto a large serving platter or plate, top with ashta and serve scattered with almonds, pistachios and crystallised flower petals.

Notes
• Ashta is from Lebanese sweet shops.

• Crystallised flower petals are available from specialist cake shops.

Adopted from Feast magazine
By Rabih Saker  

More from the Lebanese recipes kitchen:

Cinnamon and rosewater rice pudding with pomegranate syrup
Chocolate Mohallabiah
Turmeric and aniseed cake (sfouf) 
Lebanese Sugared Donuts 
Walnut, date & honey cake
Pistachio Chocolate Slices

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Fig cookies (cucidati) recipe

The name means "little bracelets" and for many Italians, particularly Sicilians, it simply wouldn’t be Christmas without these semicircular fig-filled biscuits.

Makes 21 | Skill level Mid

Ingredients

500 g dried figs, stems removed, chopped
150 g dried pitted dates, chopped
200 g (1⅓ cups) raisins, chopped
1 tsp orange zest
1 tsp lemon zest
60 ml (¼ cup) orange juice
90 g (¼ cup) honey
100 g (1 cup) walnuts, toasted
80 g (½ cup) blanched almonds, toasted
1 tsp ground cinnamon
1 tsp ground nutmeg
525 g (3½ cups) plain flour
120 g (¾ cup) icing sugar
150 g cold unsalted butter, chopped
1 egg, plus extra 3 egg yolks
hundred and thousands, to decorate

Royal icing
1 egg white
240 g (1½ cups) icing sugar mixture

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 
Instructions

For ease, you can use store-bought royal icing.

Process figs, dates, raisins, orange and lemon zest, juice and honey in a food processor until finely chopped. Transfer to a bowl. Process nuts in food processor until finely chopped. Add to fruit mixture with cinnamon and nutmeg, and stir to combine.

Process flour, icing sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add 1 egg, extra 2 egg yolks and 2 tbsp water, and pulse until mixture forms a dough. Shape into 7 discs, wrap each in plastic wrap and refrigerate for 30 minutes, to rest.

Preheat oven to 180°C. Working with 1 disc at a time, roll out dough to a 21 cm x 10 cm rectangle. Trim edges. Place ½ cup of the fruit mixture in the centre of the pastry along longest edge. Fold over bottom edge to cover mixture, then roll up to form a log. Repeat with remaining pastry and fruit mixture.

Using a floured knife, cut each fruit-filled log into 3 x 7 cm-long pieces. Cut 4 x 5 mm-wide slits three quarters of the way through biscuits. Shape biscuits gently to fan out slits.

Place on 2 greased and lined oven trays. Brush with remaining lightly whisked egg yolk. Bake for 20 minutes or until light golden. Transfer to a wire rack to cool.

To make icing, whisk egg white and icing sugar in a bowl until combined. Immediately drizzle biscuits with icing and scatter with hundreds and thousands, to decorate.

As seen in Feast Magazine, Issue 17, pg64.
By Angela Nahas
Photography by Alan Benson

More Christmas Desserts Recipes:

Christmas pudding
Christmas bells
Marshmallow trees
Christmas cake pops
Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze
Jamie's Coconut Cake

Save and share Fig cookies (cucidati) recipe

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