DESSERTS

1. HOT FRUIT SAUCE FOR ICE CREAM

1 large tin fruit cocktail                                   1 small tin youngberries (or cherries)

Sliced bananas (as many as desired).  Lemon juice for flavor approx 25 ml.  Sherry (as much as required for flavor according to one’s individual taste – of course 1 go to town).  Mix all ingredients.  Heat thoroughly and serve hot over vanilla ice cream.

2. ICE CREAM

3 cups milk or  (1 cup cream)              1 can condensed milk

1 tablespoon vanilla essence                  1 tablespoon lemon juice

Heat one cup milk.  Add condensed milk and blend.  Add remaining milk and cream and lemon juice.  Freeze.  When frozen, remove from freezing tray to bowl.  Add vanilla.  Whip until light and creamy.  Return to freezing tray and allow to finish freezing.  When firm, fridge can be set at a lower control.               

3. QUICK BRANDY ICE CREAM

24 white marshmallows, cut up                         250ml milk

50ml brandy                                                       250 ml fresh creams

Melt marshmallows in milk on a very low heat.  When melted remove from stove, add brandy and allow to cooling.  Fold in stiffly beaten cream and freeze for approx 30 min.  The flavor is mush better it the ice cream is not frozen rock hard  when served.  If it is left in the freezer too long then remove from freezer approximately 15 min before serving.

4. TIPSY TART WITH FRESH CREAM

1½ cup flour                                                        1½ cup dates                                                  

 1cup sugar                                                          1 egg

¼  teaspoon  salt                                                   ¼ cup butter or margarine

½ teaspoon baking powder                                  1 teaspoon bicarb

½cup shopped walnuts                                        ¾ boiling water

Sift flour, baking powder and salt, mix in nuts.  Cut up dates and pour boiling water and soda over this.  Cream butter and sugar well, add egg and beat well.  Mix in flour mixture.  Lastly stir in the dates and soda.  Bake slowly for 1 hour.

BRANDY SAUCE:

Mix 2 cups sugar 1 cup cold water and a pinch of salt.  Stir until sugar has completely dissolved, stir and boil for 5 min from boiling point.  Remove from stove, add 1 tablespoon butter or margarine, 1 teaspoon vanilla essence and ½ cup brandy or wine- pour over hot tart.  Serve with whipped cream.

5. PASSION FRUIT MOULD

½ cup granadilla pulp                                            1 pkt orange jelly

1cup iced water                                                     240ml tin condensed milk

1cup boiling water

Dissolve jelly powder in boiling water, add cold water and allow to partly set.  Add granadilla pulp and condensed milk.  Mix well.  Pour into a mould and allow to set.  Turn out and decorate with cream.

6. BABABA PUDDING

1 pkt lemon jelly                                                    4 tablespoons sugar

1 tin Ideal milk                                                       ½ teaspoon salt

2 eggs,(separated)                                                   ½ doz,very ripe bananas

Mix jelly, salt and sugar with 2 cups boiling water.  Mix mashed bananas in while jelly is still warm.  Let cool completely and add Ideal milk.  Mix well and add stiffly beaten egg whites.  Place in fridge to set.  (make custard with egg yolks).