White Chocolate And Strawberry Cheese Cake

Ingredients:

Biscuits 185gm,Butter melted80gm,Gelatine 3tsp,Water boil to mix the gelatine 2tbsp,Cream cheese softened500gm,Can sweetened condensed milk 400gm,Thickened cream300ml, White eating chocolate melted150gm, Large strawberries halved if available 500gm,Strawberry jam, warmed, strained Lemon juice 1tbsp.
Preparation:

Grease 23cm spring form tin.
Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter; process until combined, using hand press biscuit mixture evenly over base of prepared tin., cover; refrigerate about 30 minutes or until firm.
In a saucepan Sprinkle gelatin over the boil water in small heatproof stir until gelatine dissolves. Cool 5 minutes. Meanwhile, beat cheese and condensed milk in medium bowl with electric mixer until smooth. Beat cream in small bowl with electric mixer until soft peaks form.
Stir warm Gelatin mixture into cheese mixture; fold in cream and chocolate. Pour cheesecake mixture into prepared tin, spreading evenly over biscuit base. Cover; refrigerate overnight.
Arrange can strawberries Or (fresh strawberry) on top of cheesecake; by tablespoon sprinkle with strawberries juice as needed

Nutty marmalade cake

Ingredients:
Butter or margarine 225g,Marmalade, thick-cut (sweet apple) 3tbsp, Brown sugar 225gm
Eggs, lightly beaten 4 eggs ,White flour225g, Ground cinnamon powder 1½tsp, Grated nutmeg as needed, Chopped walnuts 100gm
For the Glace Icing:
Icing sugar, sifted 225gLemon juice 1tsp Orange juice1½tbsp Grated Orange rind to decorate .

Preparation:
Line and grease a 20-cm/ 8-in, square cake tin. Cream the butter or margarine, marmalade and sugar until light and fluffy. Gradually beat in the eggs, adding a little of the flour to prevent curdling. Fold in the remaining flour, the cinnamon and nutmeg, then fold in the walnuts.
Spoon into the prepared tin, level the top and heat the oven before using. Bake in a moderate oven (temperature 160c to 180c) for 1½ hours or until a skewer inserted into the center comes out clean and dry.
Cool in the tin for 5 minutes before tuning out in a wire rack to cool completely.
Beat the ingredients for the Glace Icing together until smooth. Pour the icing over the top of the cake and allow drizzling down the sides.
Place the cake in the fridge and decorate with orange rind.

Chocolate orange souffle

Ingredients:
Eggs, separated 3eggs,Caster sugar 75g, Grated rind and juice of orange 2pcs, Gelatine 15 gm,
Hot water, 3tbsp Whipping cream 300ml , Plain chocolate, grated 175g .

Preparation:
Preparation time 30 minutes, plus 1 hour to chill. Cooking time 5 minutes.
Lightly grease a 600 – ml pint soufflé dish. Cut a double strip of greaseproof paper, equal in width to the height of the dish plus 5cm/2-in, and long enough to go right round the outside of the dish. Lightly grease the top 5cm/2in, and tie securely with string around the dish.
Place the egg yolks and sugar in a bowl over a saucepan of simmering water and whisk until thick and creamy. Whisk in the orange rind and juice. Dissolve the gelatine in the water over simmering water.
Whisk the egg whites until they stand in soft peaks and whip the cream until stiff. Fold the cooled gelatine into the orange mixture, followed by half the cream, the egg whites and two-thirds of the grated chocolate. Pour into the soufflé dish, smooth the top and chill until set.
Peel the paper away from the soufflé using the back of a knife. Press grated chocolate around the sides of the soufflé. With the remaining cream pipe swirls on the top and decorate with a sprinkle of grated chocolate.

Sesame Seed Cookies

Ingredients:

1/2 cup Sesame Seeds , 4 cups flour, 1 cup Sugar , 1 cup Butter, 3 Eggs, 1 tblsp Caraway Seeds, 1/2 cup Milk to mix, Salt a pinch , 1/4 tsp Baking Soda.

Preparation:

Sieve flour with salt and baking powder in a bowl. Add sugar, butter, 2 eggs, cake seeds, blend well.Add milk little by little and knead to smooth dough. Roll out on a floured board 1cm thick and cut out with fancy cookie cutters. Brush with remaining egg (well beaten) and sprinkle heavily with sesame seeds. Place on a greased baking tray. Bake in a moderate oven for 10 minutes. Cool and keep aside. Good to be served with tea.

Chocolate Pretzels

Ingredients:

150 gms Margarine/ Butter, 100 gms Icing sugar , 1 Egg, 225 gms Plain flour, 25 gms Cocoa , 100 gms Cooking chocolate.

Preparation:

Soften the butter or margarine in a bowl and mix in the icing sugar, lightly beaten egg and salt. Sift in flour and cocoa and mix together to make stiff dough. Leave for 30 minutes. Roll out pieces of dough to the shape of pretzels. Place on a lightly greased tray and bake for 15-18 minutes in a moderate oven. Melt cooking chocolate with water over a low heat. Drop each pretzel into the hot chocolate and quickly remove. Dry each pretzel on greaseproof paper.

Butter Cookies

Ingredients:

6 cups All purpose flour, 3 teaspoons baking powder, 1 teaspoon salt , 2 cup white sugar , 2 cup butter or argarine ,2 egg, 6 tablespoons cream , 2 teaspoon vanilla extract.

Preparation

Sift flour, baking powder, salt and sugar together. Mix well. Add the butter, Add egg, cream and vanilla extract thoroughly. Wrap this dough into a foil and refrigerate for at least 8 hrs. Reheat the oven for 400 degrees. Now roll the dough into a crust which is 1/4 to 1/8 thick. Now with the help of a cookie cutter cut the cookies. Lastly place them on a greased tray and bake them at 400 degrees for 5 - 8 minutes