CREAMY BAKED BANANA CHEESECAKE


250 grams milk arrowroot biscuits
110 grams butter, melted
750 grams cream cheese, softened
2/3 cup sugar
2 Tablespoons cornflour
3 eggs
3/4 cup mashed bananas (about 2 medium)
1/2 cup thickened cream
2 teaspoons vanilla

preheat oven to 180 c. grease sides and line bottom of 24 cm. springform tin.

blitz the biscuits.
add melted butter and mix till well combined.  press across the bottom and up the sides of the tin.
refrigerate while making filling.

in a large bowl, using an electric mixer, beat the cream cheese until smooth and creamy.
add sugar and cornflour. beat until combined. add eggs, one at a time, beating well after each addition.

beat in bananas, cream, and vanilla.

pour cream cheese mixture into biscuit base. place tin on a baking tray and cook 15 minutes.

reduce oven temperature to 100 c. and  continue cooking 75 minutes.

cool completely on a wire rack. refrigerate cheesecake uncovered, for 6 hours or overnight.

allow to stand at room temperature 15 minutes before serving.

decorate.

MALTESER BALLS

250 grams milk arrowroot biscuits
1 tin condensed Milk
3 tablespoons cocoa,
1 cup Maltesers

40 extra maltesers

dessicated coconut for rolling


blitz the biscuits and maltesers and place into a large bowl.

add the cocoa and stir together then add condensed milk. mix till
well combined.

using approx. 1 heaped teaspoon, wrap the mix around 1 malteser
and roll into a ball.

place the coconut into a bowl and roll each ball into the coconut.

place each ball into a small paper patty pan if desired or place onto a tray.

refrigerate till set.

store in an airtight container in the fridge.

PEANUT CARAMEL TRUFFLES...using Cadbury picnic bars

5 cadbury picnic bars
1 packet chocolate ripple biscuits
2 tablespoons cocoa, sifted
1 can condensed milk
1 block cadbury caramello chocolate

crushed nuts for rolling

blitz the biscuits and picnic bars and place into a bowl.

mix in the cocoa and most of the can of condensed milk.
(when you stir the mix and it comes together in a ball, its
enough). I also roll a piece and it should stick together and keep its shape.

break the block of chocolate into squares.

using about a heaped teaspoon of mix, wrap it around the square
of chocolate.

place the crushed nuts in a bowl and roll each ball in the nuts.

place in a small paper patty pan if desired, otherwise just place on a tray.

refrigerate till set.

store in fridge in airtight container.

remove from fridge 15 minutes prior to serving.

created by me.

CINNAMON SWIRL CAKE

3 cups self raising flour
1 teaspoon baking powder
pinch of salt
1 cup sugar
1 1/2 cups milk
2 eggs
2 teaspoon vanilla

113 grams butter, melted

preheat oven to 180 c. grease and line a 9 x 13 baking dish.

place everything but the butter into a bowl. using an electric mixer
beat to combine. slowly pour in the butter, beating to combine.

pour batter into baking dish and swirl topping through with a knife.

ice when warm.

serve warm or cold with butter.

TOPPING

226 grams butter,softened
1 cup brown sugar
2 tablespoons plain flour
2 tablespoons cinnamon

mix all together and drop spoonfuls evenly over the top of the batter
and swirl through batter with a knife.

ICING

2 cups icing sugar
1 tablespoon butter
2 teaspoons strawberry essence
3 drops pink food colour
milk

cinnamon

mix the icing sugar, butter, essence and colour together with
enough milk to make a spreadable paste. spread over the top of the cake.
sprinkle with cinnamon

note: I didn't have a 9 x 13 inch dish handy so I used a 30 x24 cm.
which is approx 11 1/2 x9 1/2 inches.

MARS BAR BALLS...with crunchy salted caramel

5 mars bars (regular size)
1 packet chocolate ripple biscuits
1 pkt salted caramel sprinkles (from coles)
2 tablespoons cocoa powder
1 tin condensed milk

dessicated coconut, for rolling

blitz the biscuits and the mars bars and place in a large bowl.

stir in the cocoa, the salted caramel sprinkles then the condensed milk.
stir until well combined.

roll the mix into balls then roll in the coconut until well coated.

refrigerate till set.

keep refrigerated. remove balls from fridge about 15 minutes before needed.

CHOCOLATE HONEYCOMB BALLS


400 gram packet chocolate coated honeycomb
1 packet chocolate ripple biscuits
2 tablespoons cocoa powder
1 tin condensed milk

approx. 1 cup dessicated coconut, for rolling
15 drops yellow food colour, optional

blitz the biscuits and place in a large bowl.

blitz 300 grams of the honeycomb and smash the other 100 grams
into smallish chunks.(I use a rolling pin).

stir the honeycomb, the cocoa and the condensed milk into the
biscuits. stir until well combined.

place the coconut into a small bowl and mix in the food colour.

roll the biscuit mix into balls then roll in the coconut until well coated.

refrigerate till set.

keep refrigerated. remove balls from fridge about 15 minutes before needed.

LEMON SLICE


2 pkts milk arrowroot biscuits
2 cups dessicated coconut
finely grated rind of 2 medium lemons
1 can condensed milk
125 grams butter, melted

line a swiss roll tray with baking paper

blitz or finely crush biscuits.
mix the biscuits, coconut, rind and condensed milk together then add the butter.

mix till well combined. I use a gloved hand to get the best result.

press mix into tray.

ice and refrigerate.

I prefer to cut into slices as needed as it doesn't dry out.

if you like a softer slice remove from refrigerator
about 15 minutes before serving.

ICING
4 cups icing sugar
1 tablespoon soft butter
lemon juice

dessicated coconut

mix the icing sugar and  butter together with enough juice
to make a spreadable paste. spread over the biscuit.
sprinkle with coconut.