Dessert Haven

Ingredients:

2 kg cantaloupe melon
500 grams grated coconut
4 cups water
1/2 cup sugar
1/2 cup sago

Procedure:

• Using a round scoop, scoop out a ball - shaped flesh from the cantaloupe melon. Keep aside.
• Scrape the rest of the cantaloupe fresh from the melon and put the flesh into a food processor and puree the flesh. Keep aside.
• Add water to grated coconut and squeeze out two cups of the 1st coconut milk. Keep aside.
• Bring water to boil in a pot with sugar and sago. Boil until cooked.
• Pour contents of pot into a large serving bowl, add coconut milk and pureed cantaloupe.
• Chill in refrigerator together with the scooped cantaloupe balls.

Ingredients:

1/4 cup (60 ml) orange liqueur
1 sponge cake, 8-10 inches (20-25 cm) home-made or storebought
Juice of 3 oranges, filtered
4 large egg yolks
1/2 cup (100g)sugar
1/4 cup (30 g) confectioner's sugar
1/4 cup (25g) flaked almonds
1 orange, thinly sliced for decoration
sprig of mint, for decoration

Procedure:

• Preheat the oven to 425F (220C). Brush an 8-10 inch round ovenproof dish with a tablespoon of the liqueur.
• Cut the spongecake to the same size as the dish and then fit it into the dish.
• Mix the orange juice and remaining liqueur in a small bowl. Drizzle 1/3 of this mixture over the sponge cake.
• Beat the egg yolks and sugar in a large bowl until pale and creamy.
• Transfer to a double boiler over barely simmering water. Gradually add the liqueur mixture, beating constantly until well thickened, 10-15 minutes.
• Pour the zabaglione over the sponge cake. Dust with confectioner's sugar and sprinkle with almonds.
• Bake until the top is golden brown, 5-10 minutes. Remove from the oven.
• Decorate with orange zest and mint. Serve hot. Serves 6.

Ingredients:

1/4 C butter
1 1/2 lbs. real semisweet chocolate
3/4 C non-dairy
coffee creamer, any flavor
1/2 teaspoon vanilla extract
1 1/2 pounds real milk chocolate for dipping
1 cup finely chopped chocolate, milk or semisweet for decoration

Makes about 3 dozen truffles

Procedure:


Melt semisweet chocolate in double boiler over hot water.
Heat butter,creamer and vanilla in another saucepan to 125° F on a candy thermometer.
Add to semisweet chocolate all at once, beating until
smooth and creamy.
Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy.
Spread in 9 inch buttered pan until set enough to roll into small balls. Melt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate.

Ingredients:

6 eggs
3 cups milk
1 cup sugar
2 tsp vanilla
1/2 tsp salt
1 1/2 cup cooked rice
1 cups raisins seeded
nutmeg

Procedure:

• Heat oven 350F (175 C). Butter a 10-cup casserole. Put a pan of hot water - 1 inch deep - large enough to hold casserole in oven.
• Break eggs into prepared casserole and beat to blend with fork.
• Stir in milk, vanilla, salt, blending well.
• Add rice and raisins and stir. Sprinkle generously with nutmeg.
• Set casserole in pan of hot water and bake until set about 1 hour and 25 minutes.
• Stir with fork after first 30 minutes of baking.
• Serve warm or cold.

Ingredients:

• 6 medium cooking apples
• 3/4 cup brown sugar, packed (180 ml)
• 1 2/3 cups sifted all purpose flour (410 ml)
• 3 tsp baking powder (15 ml)
• 1/2 tsp salt (2 ml)
• 1/2 cup sugar (125 ml)
• 1/3 cup shortening (80 ml)
• 1 egg
• 1/3 cup orange marmalade (80 ml)
• 1/2 cup milk (125 ml)
• 1 tsp cinnamon (5 ml)
• 2 tbsp sugar (30 ml)
• butterscotch sauce (see recipe below)

Procedure:

• Heat oven to 400F (204C). Butter a shallow baking dish about 13x9x2 inches.
• Peel and core apples. Slice very thin and spread in prepared baking dish. Spinkle with brown sugar. Put dish in hot oven while making topping.
• Sift flour, baking powder, salt and 1/2 cup sugar into bowl. Add shortening and cut in finely.
• Beat egg. Stir in marmalade and milk.
• Add to dry ingredients and mix until blended.
• Remove apples from oven and spread batter over them. Combine cinnamon and 2 tbsp sugar and sprinkle over batter.
• Bake 20 to 25 minutes or until batter is cooked through and apples are tender.
• Serve, cut in large squares and top with ButterScotch sauce.

BUTTERSCOTCH SAUCE

Ingredients:

• 3 tbsp cornstarch (45 ml)
• 1 cup brown sugar, packed (250 ml)
• pinch salt
• 1 cup cold water (250 ml)
• 1 cup boiling water (250 ml)
• 1/4 cup butter (60 ml)
• 2 tsp vanilla

Procedure:

• Mix cornstarch, sugar and salt thoroughly in saucepan.
• Stir in cold water, blending until smooth.
• Stir in boiling water. Bring to a boil over high heat, stirring constantly.
• Boil 1 minute. Remove from heat.
• Stir in butter and vanilla. Serve hot.

Can't decide between a brownie or cheesecake? You can indulge in both! Try out this mouthwatering yet easy to make brownie cheesecake..

Ingredients:

6 eggs
1 c. of flour
1 c. of sugar
1 c. of semi chocolates melted
1 c. of PHILADELPHIA Cream Cheese, softened
1/2 tb of salt
1 tb of vanilla (optional)
1 tb of butter
1/2 c. chopped almands


Procedure:

1. Preheat oven to 350 degree F. Butter pan then place in freezer.
2. Meanwhile, beat cream cheese, 3 eggs, sugar and vanilla in large bowl with the wooden spoon until smooth. When done set aside.
3. Take the melted chocolate, 3 eggs and flour mix in the other bowl with the wooden spoon. When done set aside.
4. Take the pan out of the freezer and pour in half of the mixed chocolate then some almonds then half of the mixed cheese then some almonds then the rest of the chocolate some almonds then the rest of the cheese and the rest of the almonds.
5. Put in the oven for 40 mins (if it's still not ready yet poke a fork in it if it's still a little soggy inside add 5 or 10 mins) let cool for half an hour then enjoy!