SALTED LEMON CHEESECAKE


(the salt is in the biscuits)

250 grams arnotts lemon crisp biscuits
80 grams butter, melted
500 grams cream cheese, softened
1 can condensed milk
3 teaspoons gelatine
1/4 cup boiling water
1/3 cup lemon juice

TOPPING
300 mls thickened cream
1/2 cup icing sugar
lemon essence to taste
yellow food colour (optional)
crushed peanuts
sour sprinkles (optional)

line the bottom of a 24 cm spring form tin with baking paper. grease the
sides of the tin.

blitz or finely crush the biscuits.
mix the butter into the biscuits until well combined.
press the biscuits across the bottom and a bit up the sides of the tin.

mix the gelatin with the boiling water, stirring till dissolved. put aside.

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

beat in condensed milk and gelatine until smooth, then add lemon juice and beat until
well combined and thickening.

pour mix into base and refrigerate at least 3 hours.

whip the cream with the icing sugar and lemon essence and colour if desired
(I whipped the cream, put some on top of the cheesecake and then coloured the rest)

pipe or spoon on the cream and sprinkle with the crushed peanuts and sprinkles.

keep covered in the refrigerator.

CHOCOLATE AND RASPBERRY TRIFLE..with Baileys Irish Cream

1 unfilled chocolate double sponge (from woolworths)
2 tubs mascarpone cheese
60 grams icing sugar
1 teaspoon vanilla
3 cups thickened cream, whipped
3 punnets raspberries

1 bottle baileys

strawberries, optional
peppermint crisp, optional.

using an electric mixer, beat the mascarpone cheese with the icing
sugar and vanilla, till smooth.

on low speed, beat in the whipped cream. put aside.

cut each of the unfilled sponges into 3 widthways.

place one piece of sponge at the bottom of a bowl (cut more to fit if needed)
and drizzle liberally with baileys.

top with one punnet of raspberries and 1/3 of the mascarpone cream.

place another piece of sponge over the cream, drizzle with baileys,
and top with the other punnet or raspberries and another 1/3
of the mascarpone cream.

top with another piece of sponge, drizzle with baileys and top
with the rest of the mascarpone cream.

decorate with the other punnet of raspeberries, strawberries and peppermint crisp.

refrigerate until needed.

CHEATS TRIFLE
(a quick recipe for last minute dessert)

1 1/2 swiss rolls, sliced
2 tubs pauls extra thick custard
2 packets peaches in mango jelly (from coles)
1 1/2 punnets strawberries

port or fruit juice

300 mls thickened cream, whipped (top)
2 bananas, sliced (top)
1/2 punnet strawberries, sliced (top)
2 cadbury flake bars, crumbled (top)

line the bottom of a bowl with slices of swiss roll.
sprinkle liberally with port or fruit juice.

place a couple of tubs of jelly on top of the swiss roll
and slice some strawberries over the jelly.

pour enough custard over the jelly and strawberries, to cover well.

continue with at least  2 more layers.

top with whipped cream, sliced bananas, strawberries and flake bars.

keep refrigerated till needed.

NOTE: this feed heaps of people, halve the recipe as needed.

GLUTEN FREE FILLED CHOCOLATE BALLS...
salted caramel, peppermint and strawberry.

500 grams gluten free chocolate biscuits (recipe below)
1 can condensed milk
1 block caramel dairy fine chocolate (from aldi)
1 block peppermint dairy fine chocolate (from aldi)
1 block strawberry dairy fine chocolate (from aldi)
1 packet salted caramel sprinkles (from coles)

coconut to roll.

blitz or finely crush the biscuits.

in a medium sized bowl, mix the biscuit crumbs with approx.
3/4 can condensed milk. (when it balls together in the bowl it's right)

divide the mix into 3 separate bowls.  place the coconut in a bowl.

CARAMEL
in one bowl of mix, add 1 cup of salted caramel sprinkles.

break the caramel chocolate into squares. wrap about 1 heaped teaspoon
of mix around the chocolate square, roll to shape and roll in the coconut.
place in paper patty pan if desired or just place ball on to a tray.
continue with rest of mix.

it's quite a greasy mix but sets well.

PEPPERMINT AND STRAWBERRY
break the chocolate into squares and wrap the mix around the chocolate as above.

refrigerate till set.  store in airtight container in fridge. remove from fridge about
10 minutes before eating if you like them soft.

BISCUITS

GLUTEN FREE CHOC BISCUITS

2 cups gluten free self raising flour
4 tablespoons of cocoa
227 grams butter, softened
2/3 cup of sugar
2 tablespoon of icing sugar
1/2 teaspoon of vanilla


Preheat the oven to 180 degrees. line 2 baking trays
with baking paper.

using an electric mixer, cream the butter, sugar, icing sugar and vanilla.

add the flour and the cocoa and mix until well combined.

roll into walnut sized balls and place them the tray. flatten lightly
with a fork.

cook for 15 minutes- 20 minutes.

cool on trays for 5 minutes then remove to wire rack to cool completely.

GLUTEN FREE LEMON BALLS

250 grams gluten free vanilla cookies (recipe below)
1 cup coconut
finely grated rind 2 lemons
3/4 -1  can condensed milk

coconut to roll

blitz or finely crush biscuits.

in a medium sized bowl, mix the biscuit crumbs, coconut,
rind and enough condensed milk to bind it all together.
(just under a can).

roll mix into walnut sized ball and roll in coconut.

place in paper patty pans or just on a tray.

refrigerate till set.  store in an airtight container in fridge.

I dropped a small amount of icing on each..optional

1 cup of icing sugar mixed with enough lemon juice to make
a paste.


BISCUITS

GLUTEN FREE VANILLA COOKIES

125 grams  butter, softened
1 teaspoon vanilla
3/4 cup sugar
1 egg yolk
1 1/2 cups gluten free self raising flour
2 teaspoons water



Preheat oven to 180 C.  line 2 baking trays with baking paper.

using an electric mixer, beat butter, vanilla, sugar and yolk until smooth.

add in sifted flour and water  then mix with a spoon to make a soft dough.

roll  mixture into walnut sized balls. place balls on trays and flatten
lightly with a fork.

cook for 15 minutes or until browned lightly.

cool on tray for 5 minutes then remove to wire rack to cool completely.

GLUTEN FREE CHOCOLATE BALLS

250 grams gluten free vanilla cookies (recipe below)
1 cup coconut
2 tablespoons cocoa, sifted
3/4 - 1 can condensed milk

coconut to roll

blitz or finely crush the biscuits.

in a medium sized bowl, mix the biscuit crumbs, cocoa,
coconut and emough condensed milk to combine it all together.
(just under 1 can but start at 3/4)

roll mix into walnut sized balls and roll in coconut. place in paper patty
pans or just on a tray.

refrigerate till set.  store in airtight container in fridge.

GLUTEN FREE VANILLA COOKIES

125g butter, softened
1 teaspoon vanilla
3/4 cup sugar
1 egg yolk
1 1/2 cups gluten free self raising flour
2 teaspoons water



Preheat oven to 180 C.  line 2 baking trays with baking paper.

using an electric mixer, beat butter, vanilla, sugar and yolk until smooth.

add in sifted flour and water  then mix with a spoon to make a soft dough.

roll  mixture into walnut sized balls. place balls on trays and flatten
lightly with a fork.

cook for 15 minutes or until browned lightly.

cool on tray for 5 minutes then remove to wire rack to cool completely.

MINI DONUT WREATH.......for the kids



1 1/2 cups self raising flour
1 cup sugar
1/2 cup milk
1/2 cup canola oil
2 eggs
2 teaspoons vanilla

place all ingredients into a bowl and using an electric mixer,
beat until well combined.

cook as directions for your donut machine or if you have a mini donut tray,
cook in oven on 180 c. until golden and a skewer comes out clean.

cool and ice.

ICING

3 cups icing sugar
2 teaspoons strawberry essence
2 drops green food colouring gel
milk

100's and 1000's

mix the icing sugar, essence and colour with enough milk to make
a spreadable paste.

spread over each donut and sprinkle with the 100's and 1000's.

leave to dry completely.

PUT TOGETHER

when dry, on a  cake board, make a circle with some of the donuts
then another circle inside.

place another layer on top of each circle then 1 more layer in the
centre of the 2 circles.

TOPPING

1 cup white chocolate melts
spearmint leaves
red smarties*

melt the white chocolate melts and drizzle over the top of the donuts.

decorate with the spearmint leaves and smarties.

*I forgot to buy smarties so I used a bit or ready to roll icing for the
berries.

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