QUIK ICE CREAM CAKE

6 tablespoons Nestles chocolate quik
6 tablespoons Nestles strawberry quick
6 tablespoons Nestles banana quik
3 x 600 mls coles brand thickened cream
3 x tins condensed milk
6 drops pink food colouring
6 drops yellow food colouring

1/2 cup extra thickened cream
ice cream cone

line a 22cm spring form tin with plastic wrap, leaving some hanging over the sides.

in a medium sized deep bowl, beat the cream, condensed milk and chocolate quik together until thick. pour into tin.  freeze for about 1/2 and hour.

in medium sized deep bowl, beat the cream, condensed milk, strawberry quik and pink food colouring together until thick.  pour over the chocolate ice cream, cover with plastic wrap and freeze.

in a medium sized deep bowl, beat the cream, condensed milk, banana quik and yellow food colouring together until thick. pour into a freezer container, cover and freeze.

needs at least 8 hours.

to put together, mix the half a cup of extra cream with a tablespoon of banana quik and 3 drops of yellow food colouring.

remove ice cream cake from freezer and remove  spring form tin side. peel down the plastic wrap.

pour the yellow cream onto the cake, making sure some dribbles down the sides.  place back in freezer for 5 minutes.

place some banana ice cream into the ice cream cone, making sure some is over the top of the cone. place cone upside down into the yellow cream.

serve.

NOTE: The coles brand thickened cream must have better thickener in it because it whips up thicker and quicker than any of the other brands.  perfect for creamy ice cream.


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LOLLY CAKE
(my take on the New Zealand one)

120g Butter
250g chocolate ripple biscuits
180g lolly eskimos or bananas or both
1/2 Tin Condensed Milk
1/2 Cup Desiccated Coconut

cut each of the lollies into 3 pieces.

blitz or finely crush the biscuits.

melt the butter and stir in the condensed milk.

in a medium sized bowl, mix the biscuits and lollies with the butter mix until well combined.

shape into a log.

Coat log in the coconut and wrap in plastic wrap. Place in the fridge to set.

Refrigerate till firm then slice.

NOTE:I made one with a mix of eskimos and bananas and one with just bananas. The eskimos are hard to get here. that way I didn't waste the other half of the condensed milk either.

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TWO INGREDIENT PIZZA DOUGH

2 cups self raising flour
1 cup Greek yoghurt

mix together, turn onto a floured board and knead till smooth.

cut in half (makes 2 pizzas) and roll each piece to fit trays.

top with what ever you like.

the ones pictured are tomato paste, salami, bocconcini, tomato and rocket (arugula) and the other is garlic and cheese.

NOTE; as Australian measurements differ to American, you may have to add another 1/4 cup of yoghurt to the flour.

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CINNAMON ROLL BALLS

4 cups self raising flour
1 teaspoon salt
85 grams butter, softened
1 egg
1 1/2 cups milk

3/4 cup brown sugar packed
3 heaped teaspoons cinnamon powder
128 grams butter, melted

preheat oven to 180 c.
line a large baking tray with baking paper

in a small bowl mix the cinnamon and sugar together. put aside.

in a medium sized bowl, place the flour, salt and butter. using 2 knives, cut the butter into flour.

beat the egg with the milk and stir into flour mix to form a soft dough.

tip onto a lightly floured board and lightly knead dough.

pull off walnut sized pieces of dough, roll into  rough balls and roll in the cinnamon sugar.place on tray. sprinkle with any leftover sugar.

drizzle the melted butter evenly over the balls.

bake for 20 - 25 minutes. cool slightly.

drizzle with icing and sprinkle with cinnamon.

serve plain or with a bit of butter.

ICING

3 cups icing sugar
2 tablespoons butter, softened
2 teaspoons vanilla
1/4 cup milk

mix all together until smooth.


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SOFT STRAWBERRY  AND CHOCOLATE  COOKIES

strawberry cookies.

1 packet betty crocker strawberries and cream cake  mix
200 mls sour cream
1 egg

icing sugar to roll in

preheat oven to 160 c. line baking trays with baking paper


In a medium bowl, mix all the ingredient together. It is a soft mix.

take teaspoonfuls of mix and drop into icing sugar, rolling to coat.

place 9 to a tray as they spread a bit and cook for approx 12 mins or until set on top but not brown.

cool on tray for 5 minutes then move to cooling rack.

chocolate cookies

1 packet betty crocker devils food cake mix
200 mls sour cream
1 egg.

make as above.

     RICE BUBBLE SLICE
 with marshmallows and chocolate

5 cups rice bubbles
285 grams marshmallows
57 grams butter

100 grams mini marshmallows

200 grams dark cooking chocolate
25 grams butter
1/4 cup thickened cream

grease a swiss roll tray and line with baking paper.

tip the rice bubbles into a medium sized bowl.

in a heat proof bowl over a pot of boiling water, melt the marshmallows and butter. stir till smooth. takes a while to break down.

quickly pour the melted marshmallow into the rice bubbles and stir till combined.

press the rice bubble mix into the tray. If you wet your hands lightly, the mix won't stick to you.

cover the rice bubbles evenly with the mini marshmallows and press in lightly.

in a heat proof bowl over a pot of boiling water, melt the chocolate, cream and butter. stir till smooth.

drizzle over the marshmallows.

refrigerate till set and cut into pieces.

store in fridge.

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CHOCOLATE PEPPERMINT CHEESECAKE PARFAIT

FOR THE CHEESECAKE
2 packets philly chocolate cream cheese
200 grams dark cooking chocolate
1/2 cup thickened cream
1/2 cup sugar.

FOR THE REST
250 grams chocolate ripple biscuits, finely crushed/blitzed
600 mls thickened cream, whipped
3  peppermint crisp bars, crushed
1 block cadbury peppermint bubbly/nestles peppermint aero, grated


in a heat proof bowl over a pot of boiling water melt the cooking chocolate, stirring till smooth.

using an electric mixer, beat the cream cheese, and sugar together until smooth.

beat in the melted chocolate and 1/2 cup of cream until well combined and thick.

TO PUT TOGETHER
in the bottom of a glass, layer the ingredients, starting with the biscuit crumb, cheesecake, peppermint crisp,   cream and bubbly. repeat layers, finishing with chocolate. (save some cream and peppermint crisp for serving)

repeat in rest of glasses.

refrigerate for at least 4 hours.

remove from fridge about 20 mins before serving. pipe on cream and sprinkle with peppermint crisp.

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