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430g blueberries
100g butter, softened
75g sugar
vanilla extract
2 tablespoons cocoa
90g plain flour
2 eggs
1 teaspoon baking powder
pinch salt
4 tablespoons milk

Sauce:

170ml water
125g soft brown sugar
2 tablespoons cocoa
½ teaspoon grated orange rind
2 tablespoons brandy or orange juice

Grease a 1.5 litre microwave ring cake tin and pour in blueberries. Cream butter and sugar until light and fluffy. Add eggs and a few drops of vanilla extract and beat again. Sift dry ingredients and add to creamed mixture, alternating with the milk. Spoon mixture over blueberries.

Sauce: Combine ingredients in microwave on high for 2 minutes. Stir to dissolve sugar and pour over pudding mixture. Microwave on 70% for 10–12 minutes and leave to stand for 10 minutes before serving.

Base:

50g butter
1 cup biscuit crumbs

Cheesecake:

2 x 250g pots cream cheese
250g pot cottage cheese
1 cup sugar
3 eggs
¼ cup lemon juice

Topping:

425g can Blueberries in syrup
1 tablespoon cornflour

Base: Melt the butter in the saucepan. Add biscuit crumbs, mixing well. Press biscuit mixture onto the base of a 20cm spring form tin. Refrigerate while preparing filling

Cheesecake: Place cream cheese, cottage cheese, sugar, eggs and lemon juice into the bowl of a food processor. Process until smooth. Pour into prepared base. Bake at 180ºC for 40 minutes or until set. Leave cheesecake in oven with oven door slightly open until cool.

Topping: Put undrained blueberries in saucepan, reserving ¼ cup of blueberry syrup. Mix cornflour to a smooth paste with the reserved syrup and add to saucepan. Heat gently, stirring constantly until mixture boils and thickens. Spoon topping over the cheesecake then refrigerate until set. When ready to serve, un-mould onto a serving plate.

1 ½ cups flour
½ cup milk
2 teaspoons baking powder
½ cup sugar
1 egg
1 ½ cups blueberries, fresh or frozen
1 teaspoon vanilla
½ teaspoon salt
4 tablespoons butter or margarine

Streusel topping

¼ teaspoon cinnamon
2 tablespoons butter/margarine
¼ cup chopped walnuts
2 tablespoons brown sugar

Sift flour, baking powder and salt together. In a large bowl, cream butter with sugar until fluffy. Beat in egg with vanilla. Stir in flour mixture alternatively with milk. Fold in blueberries. Spoon into muffin tin, filling each about two thirds full.

Topping: In a small saucepan melt butter. Remove from heat, stir in brown sugar, cinnamon and walnuts. Sprinkle streusel topping over muffins. Bake in preheated hot oven (400°F) for 20 minutes or until tops spring back when lightly pressed with fingertip. Remove from pan, cool on wire rack.

1 cup flour
½ cup sugar
1 egg
½ cup butter (softened)
1 teaspoon vanilla essence
1 ½ teaspoon baking powder

Combine ingredients, mix thoroughly and spread in greased 25cm, loose bottom baking pan. Sprinkle 3 cups blueberries evenly over mixture.

Topping:

2 cups Sour cream
½ cup sugar
2 egg yolks
1 teaspoon vanilla

Combine and mix together well. Pour over the berries. Bake for 1 hour at 180ºC or until custard topping is firm. Makes a good dessert also.

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