DESSERTS

Doreen’s Litchi Pudding

2 pkts lime jelly
1 box orley whip
1 tin pitted litchis

Dissolve jelly in 2 cups boiling water and add 1 cup litchee syrup.  Cool, retaining ½ cup jelly.Add stiffly beaten orley whip.  Place litchees in bottom of mould and cover with ½ cup lime jelly and set.  Add above mixture and refrigerate.  Unmould and garnish with rest of litchees.




Strawberry Mousse

500 gr strawberries
1 cup sugar (or less)
1 egg white

Beat white and slowly add sugar.  Beat a bit.  Put in strawberries and beat for quite a while.  Can freeze and eat when slightly defrosted.




Essie’s Apple Cake

1 cup flour
1 tsp baking powdeer
½ lb butter or less
½ cup sugar
cinnamon and sugar

Bake at 180* until golden brown.

Make crumbs.  Half at the bottom.  Put in apples, cin and sugar and then remainder of crumbs.

Irene Zion’s Israeli Chocolate Pudding

1 ½ cups sugar
¼ cup sherry or kosher wine
¼ cup water
4 Tbl cocoa
200 gr marg

4 eggs separated (beat egg whites)
1 cup flour
2 heaped tsp Baking Powder
2 tsp vanilla
Boil first 5 ingredients together and let cool.  Mix a few spoons of this chocolate mixture in with the egg yolks.  Then mix the yolks and chocolate mixture together completely adding the vanilla.
Put ½ cup of the above mixture aside.  To the rest add the sifted flour and baking powder.  Fold in beaten egg whites.
Pour into a serving dish and bake at 180* for 30 – 35 min.  While hot pour over the rest of the set aside mixture.




Pumpkin Fritters

2 cups boiled pumpkin
2 Tbl flour
1 egg
½ tsp bicarb

Drain and mash pumpkin.  When cool add other ingredients and make a soft batter.  Drop spoonfuls into a very hot oil.



Michelle’s Pineapple Fluff

1 litre pineapple/orange liquifruit
2 pkts jelly
1 small tin crushed pineapple
1 box orley whip

Make jelly using liquifruit.  Put aside until it begins to set.  Add drained crushed pineapple.  Fold in whipped orley whip.




Viv’s Date and Nut Pudding

1 small pkt pitted dates
1 tsp bicarb
½ cup chopped pecan or walnuts
1 ½ cups sifted flour
1 tsp baking powder
1 cup boiling water
2 oz butter
1 cup sugar
1 egg
¼ tsp salt
vanilla

Chop dates and nuts.  Pour over the boiling water in which the bicarb is dissolved.  Leave to stand.  Cream butter and sugar.  Add beaten egg, salt and vanilla.  Add flour and baking powder.  Add date mixture with water.  Fold tog well.  Bake in a large greased dish at 180* for about 35 min.

Topping:
6 Tbl brown sugar
6 Tbl marg
½ cup coconut
1 sachet orley whip
Boil for 3 minutes.  Pour over cake white hot.
Put under the grill – watch.

Doreen’s Pineapple Pudding

1 lb tin pineapple
1 egg
vanilla
4 – 5 bananas
1 pkt jelly with 2 cups water – lemon or pineapple
1 dsp custard powder

Boil pineapple with juice.  Add jelly and remove from stove.  Mix yolks with custard and a little water.  When pineapple mixture s cool add the yolk mixture.  Allow mixture to get cold and then add mashed bananas.  Beat whites very stiffly and fold in.  Add drop of vanilla.  Set in fridge.




Granny’s Noodle Shpiza

500 gr noodles.  Cook and strain.
Layer noodles, saltanas, nuts, apples (2-3 grated) and noodles again.  Beat eggs and sugar and pour over.  Dot with bits of marg.
Bake at 180* for about 45 min.




Mandarin Pudding

1 tin mandarin oranges
1 small tin Golden Flow frozen Orange Juice
1 pkt jelly – orange or apricot
3 – 4 ice cubes

Dissolve jelly in 1 cup boiling water.  Add orange juice and ice cubes.  Dissolve and add whole mandarins and juice.



Marshmallow Pudding

250 ml mashed bananas
30 marshmellows
1 sachet orley whip
15 – 20 ml lemon juice
walnuts
¾ cup boiling water

Melt marshmellows in boiling water in a double boiler, stiring continually until marshmellows are melted.  Remove from the stove.  Add mashed bananas snf lemon juice.  When cool add whipped orley whip and nuts (opitional).  Fold all ingredients together until well blended.  Set in fridge.




Bev’s Malva Pudding

We apologize, but this recipe has been removed by request.
Granny’s Apple Crumble

Slice apples – medium thickness.  Place at bottom of an ovenproof dish.  Melt about 5 Tbl marg and add flour and sugar – same quantity.  Mix in flour and sugar with a knife until crumbly.  Bake 180* for about ¾ hour.




Etta’s Ginger Pudding

1 ½ pkts ginger biscuits
1 400 gr tin pineapple pieces
6 – 8 chopped cherries
chopped nuts
1 box orley whip

Dip each biscuit into juice of pineapple. Layer bottom of dish with biscuits.  Layer nuts, cherries, orley whip, pineapple pieces.  Start again with dipped biscuits, etc ending with orley whip.  Decorate.




Doreen’s Cassata

4 eggs
1 box orley whip
¾ cup cator sugar
peanut brittle
chopped chocolate
cherries
vanilla


Separate eggs.  Cream yolks and sugar.  Beat orley whip stiffly and then whites.  Fold together. Fold in other ingredients.


Doreen’s Chocolate Mousse

2 pkts chocolate vitola (crumbled)
½ tub marg or less

Combine and press on bottom and sides of spring form tin.  Place in the fridge for about 20 min.

500gr dark chocolate
2 eggs
4 egg yolks
2 cups cream or 2 boxes orley whip
6 Tbl castor sugar
4 egg whites
(can add about 1 Tbl liquor)

Soften chocolate.  Cool to luke warm.  Add whole eggs and mix well.  Add yolks and blend well.  Whip cream with sugar till soft peaks form.  Beat whites – stiff not dry.  Stir a little of the cream and a little of whites into the chocolate mixture.  Fold in remaining cream and whites.  Turn into crust and chill for about 6 hours.




Chocolate and coffee mousse

15 ml instant coffee
250 ml water
150 gr chopped marshmellows
250 ml whipped cream
2 peppermint crisps

Dissolve coffee in boiling water, add marshmellows. Allow to melt.  Cool.  Fold mixture into cream.  Leave to set overnight.  Sprinkle with pcs.




Doreen’s Chocolate Ice Cream

2 boxes orley whip
8 oz bitter chocolate
1 cup sugar
4 eggs
2 tsp vanilla
½ cup chopped nuts and cherries

Beat egg whites stiffly.  Beat orley whip.  Beat yolks with sugar until thick and creamy.  Fold yolk mixture into orley whip and mix.  Gently fold in egg whites.  Add vanilla.  Mix in melted chocolate etc.  Decorate with mandarin slices and cherries.




Apple Brown Betty

15 ml butter
1 litre cornflakes
1 litre peeled, sliced apples
125 ml raisins
200 ml brown sugar
5 ml cinnamon
125 ml melted butter or marg
30 ml lemon juice
30 ml water

Grease bottom of baking dish with butter. Spread 1/3 of the cornflakes on top.  Cover with ½ the raisins and the apples.  Sprinkle ½ of the sugar and cinnamon on top.  Sprinkle another 1/3 of the cornflakes over, the raisins, apples, sugar, cinnamon, the lemon juice and the water.  Top with cornflakes and the melted butter.  Cover dish and refrigerate overnight.
Bake at 180* for 30 min.  Uncover and bake at 200* for 10 min.




Lily’s Bread and Butter Pudding

2 cups heated milk
4 thick slices white bread and butter and jam
1 egg
¼ cup sugar
pinch salt
½ tsp vanilla
about 1 Tbl melted butter

Add milk to bread.  Beat egg and other ingredients.  Pour over bread and sprinkle with cinnamon.  Bake at 180* for ½ hour.




Banana Fritters

½ cup flour
1 Tbl sugar
½ tsp salt
1 dsp oil
¼ tsp baking powder
¼ cup lukewarm water
1 egg – separated
4 bananas

Mix flour, baking powder, sugar and salt in a basin.  Make a well and add yolk and oil.  Mix gradually into a smooth batter with the water.   Just before using fold in stiffly beaten egg whites.  Cut bananas into  ½ lengthwise and then again in ½. Squeeze lemon juice over the bananas.
Dip into batter and fry in deep hot oil until golden brown.
Drain and sprinkle with castor sugar.



Shifra’s Lemon Meringue Frozen Dessert

Base: 1 box boudoir biscuits
           100 gr parev marg

Crush biscuits, mix in melted marg.  Pat into dish.

2 sachets orley whip
1/3 cup lemon juice (or less)
¾ cup icing sugar
3 egg yolks

- Beat orley whip stiffly.  Add other ingredients and beat.  Pour over base and freeze.
- Beat egg whites stiffly, add ¾ cup castor sugar, gradually.  Pile over lemon mix.
- Place on top rack o oven at grill temp.  Leave door open.  Keep turning and be careful that it does not burn.  Brown.  Freeze.




Fruit ice cream

1 tin concentrated juice
¾ cup sugar
4 eggs
1 box orley whip

Defrost frozen juice.  Beat eggs and sugar very well.  Mix in 1 box orley whip whipped.  Add defrosted juice and fold together.  Freeze.




Michelle’s Tiramisu

2 pkts Boudoir biscuits
6 eggs
90 gr sugar
2 buckies mascapone or cream cheese
2 tsp coffee
250 ml hot water 50 ml old brown sherry
cocoa to decorate

- Whisk egg yolks and sugar until thick and creamy.
- Add cream cheese or mascopone to mixture and mix carefully
- Whisk egg whites until stiff – not dry – and add to cheese mixture.
- Combine sherry, coffee to hot water and allow to cool slightly.
- Dip 1 packet of biscuits in coffee mixture and line bottom of dish.
- Take ½ cheese mixture and cover biscuits
- Repeat this process with other biscuits and cheese mixture
- Allow at least 6 hours to set.  Decorate with sifted cocoa.




Poached Nectarines and Berries

10 – 12 nectarines or peaches (or tinned peaches)
½ lb blueberries
½ lb raspberries
½ lb strawberries
¾ cup sugar
3 Tbl van der hum or other orange flavoured liqueur

Cut nectarines or peaches into quarters with the skin on, but the pip removed.  Pour sugar over them and palce them in a medium pot and allow to heat through on medium high heat.  Simmer for 5 min, only to mlet the sugar.  Do NOT overcook.

Remove from heat and allow to cool slightly.  Toss in berries and sprinkle with liqueur.  Place in fridge until ready to serve.