This is a tried and true recipe that I developed, you will not find it anywhere else! it has a delicious cinnamon-oatmeal crumb mixture on the bottom then sprinkled on the top with the apples baked in the middle --- the oatmeal mixture *must* be made in two separate bowls, cooking time is estimated it will vary depending on what kind of apples you use and the size of the slices --- it is at it's best when eaten the same day it is made and served warm.
A delightful addition to that Friday night family pizza. Found this at Guide to Southern Food. If using fresh strawberries, mash, sprinkle with sugar, cover, refrigerate for 2 hours, and add 1/4 cup water when cooking. I had unsweetened frozen strawberries and added 3 packets of splenda while cooking.
Oh wow! This is seriously good! Slightly tart apples topped with a light sponge and drizzled (before cooking) with a caramel sauce that works its way through the whole dish! Real comfort food! I found this recipe in Australia's 'Delicious' Cooking Magazine and have adapted it slightly. It will serve 8 generously but could stretch to more if necessary.
This is our standard strawberry recipe. Absolutely simple, but good enough to serve with cream at the poshest of dinner parties. The sugar and lemon draws the juice out of the strawberries, resulting in lots of lovely pink 'sauce' - so do try to soak them for at least 2 hours.
(Preparation time does not include time needed to macerate the strawberries.)
Christmas in Australia is just too hot for a heavy, traditional Christmas pudding. If you're having Christmas in a hot climate, try this! It's been our Christmas favourite for about 20 years. It provides all the wonderful fruity, groggy taste of a traditional Christmas pudding but it's light and easy to digest. What's more, you don't have to boil it and you can make it up to a week in advance. Preparation time does not include refrigeration time.
These old fashioned puddings have now been rediscovered by 'cafe society' and are common on the menus of the best restaurants. I cook them in a muffin tin to provide easy individual servings. They are so good I've given batches of them, together with a bottle of their delicious sauce, as Christmas presents. In winter, it's wonderful to make a batch or two and keep them handy in the freezer - simply reheat gently in the microwave or in the oven. The sauce will keep for at least a week in the refrigerator, but it's easy to make when you need it anyway. Many thanks to Lorraine from the beautiful Maleny Lodge Bed & Breakfast for this recipe.
This is an old favourite which most Aussie kids have grown up with. While cooking, the mixture separates into a light-as-air lemony sponge on top with a lemon custard sauce below. The secret is not to overwork the mixture - use a light hand! If you have any left over - which is unlikely - it will keep for a couple of days in the refrigerator and can be warmed briefly in the microwave.
I was inspired by a similar recipe I saw on Pinterest, but needed to make them 24 hours in advance and wanted something that wouldn't dry out. These came out wonderful and were easy to put together. The cream puffs can be found in the freezer section
I love kugel, a Jewish noodle pudding. I used the ingredient list for RSC#18 to inspire this one. Instead of raisins, I used mango. The allspice & ginger add a nice little kick. This is very easy to assemble. My family really loved this & I hope you do, too!