1 cup cinnamon chip (or butterscotch or chocolate) chips 2/3 cup (packed) light brown sugar 3/4 cup chopped pecans or walnuts 1T ground cinnamon 1 1/2 cups all purpose flour 3/4 t baking soda 3/4 t baking powder 1/4 t salt 3/4 cup sugar 1/2 cup unsalted butter, room temperature 1 large egg About 4 mashed bananas 3 T buttermilk
1) Preheat oven to 180 degrees Celsius. 2) Butter and flour 8x8x2 inch baking pan. Stir chocolate chips, brown sugar, walnuts and cinnamon in small bowl until well blended; set streusel aside. 3) Mix the all-purpose flour, baking soda, baking powder and salt into medium bowl. Set aside. 4) Using electric mixer, beat sugar, room temperature butter and egg in a separate bowl until fluffy. Beat in mashed bananas and buttermilk. 5) Add dry ingredients and blend well. 6) Spread half the batter in prepared baking pan. Sprinkle with half the streusel. Repeat with remaining batter and streusel. 7) Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.
Source: Margot-Lisa and Allan Ware – (Googled recipe)
Ingredients: 8-10 sheets filo pastry (I used 10) Olive oil (enough to paint the sheets one by one) 2 cups pitted cherries (I used frozen cherries) 1 cup cranberries (I used frozen cranberries) 1 cup sugar 4 tbsp. water (or, if you use a jar of pitted cherries, use the juice)
Directions: Thaw your filo pastry overnight in fridge Combine the sugar, ½ cherries, ½ cranberries and the water in a saucepan, bring to the boil then reduce to a simmer for 10-15 minutes (stir constantly). Add the remainder of the fruit and cook another 3-5 minutes, but these berries should not be soft, I wanted some of them more solid. Place a clean tea towel on your kitchen bench Place one sheet of filo pastry, lengthways, on the tea towel, brush with the olive oil and repeat this process, laying each sheet of filo pastry on top of the previous one, until you have used all 10 sheets of filo pastry Preheat the oven to 350°F (180°C) Spread the cherry mixture along the layered pastry, lengthways, leaving 1-2 inches of the filo pastry exposed either end, fold in the two edges of the filo pastry and, roll into a strudel Place the strudel onto a baking tray lined with baking paper and bake for 25-30 minutes, until golden and crispy Spoon extra fruit over strudel or sift with icing sugar Serve with ice cream Its so so yummy!!!
Note: Next time I will spread a layer of mascarpone cheese on the filo and then top with berry mixture before I roll into a strudel.
Crust: I used a bought graham cracker crust, as I did not have the time to do this from scratch. I painted the bought crust with some beaten egg white and baked it for 5 minutes and let it cool down completely.
Filling: Beat together till smooth: 1 tub of Philadelphia (400g) cream cheese 2 eggs 3/4 cup sugar (did not want to go overly sweet) 1/4 cup flour
Add 1 packet of mini unwrapped rolos and mix through Spoon into shell and bake at 350F for ± 30 minutes till golden brown. Let cool completely and then continue with the glaze.
Melt 113g (1 stick) butter and 170 g (6 ounces) chocolate chips in microwave. Do not cook!!!! Stir till smooth and add 20 ml (4 tsp) maple syrup Mix and spoon smoothly over cheesecake mixture. Leave overnight in the fridge in order for it to set properly.
I ran out of chocolate chips to melt and drizzle over the glaze, so I made use of some white Whilton decorating icing, but decorate OR not as you like.
The original recipe calls these decadent little morsels cookies, but that does not do them justice! These are fluffy mini cakes, perfect for an after-dinner cup of coffee with your hubby (I may or may not be doing exactly that, right now!), but just as well-suited to an elegant dessert after a posh dinner! They’re not overly pumpkin-y, so you don’t have to wait until Thanksgiving to whip up a batch. (more…)
Mix all the ingredients and arrange in small glass bowls or one large dish 200 g fresh blackberries 250 g cream cheese 125 g mascarpone cheese 125 ml (½ c) fresh cream rind of 1 lemon 30 ml berry sugar
200 g Crumbed biscuits – it should be a bit chunky 40 ml margarine – melted 30 ml coconut
Decorate with extra blackberries Puree the blackberries. Mix blackberries, cream cheese, mascarpone cheese, fresh cream, lemon rind and berry sugar. Best to use a hand mixer, and whip till smooth and well blended. Mix the biscuits, margarine and coconut till wet and then use as indicated below. Place a layer of the biscuits in your serving dish, then top with a 1/3 of the cream cheese mixture, and repeat till you have 3 layers of biscuits and end with cream cheese. Garnish with additional blackberries. Wrap your bowl (glad wrap) and leave in the fridge for a minimum of 2 hours and serve.
Just made these, and cannot wait to serve to our guests tomorrow!!!
Source: The Recipe Hunter – Esmé’s own creation TRIED AND TESTED