Cold Desserts
BANOFFEE PIE No.1: (as
adapted for US measures and personal taste)
- 2 14-oz cans Sweetened Condensed Milk
10 oz Graham Cracker Crumbs
5 oz Butter, softened
4 Med Bananas
1 Cup Heavy Whipping Cream
2 Tlb Confectioners Sugar
Tsp Vanilla
- Mix graham cracker crumbs with softened butter and press
into large pie tin.
- Place crust in refrigerator until filling is ready.
Boil the two cans of milk, unopened, in a pan of water for one
and a half hours.
- The milk remains in the cans unopened and must be submerged
in the pot of boiling water.
- If the water boils down to expose the can refill the pot.
- This caramelizes the milk in the can.
- The cans may be stored for several weeks.
- Allow milk to cool to room temperature.
Slice the bananas and layer in the pie pan.
- Spoon caramelized milk over the bananas.
Whip the whipping cream with the confectioners sugar and vanilla
and spread on top of the caramelized milk.
From - Sandee Hughes
BANOFFEE PIE No.2 :
- Melt 6oz Butter and 6oz Sugar in a pan, over low heat.
Add 14oz Condensed Milk.
- Boil for 5 minutes until it reaches a toffee like color.
- Line a pie dish with shortcrust pastry and cover the base
with thin cuts of banana.
- Pour the toffee mix into the dish, and leave in the fridge
to cool.
Before serving, add fresh whipped cream, and banana slices, grated
chocolate to decorate.
Comment from Dave....."Hmm.....getting
hungry now ;-)"
Dr Dave Stringer-Calvert, Software Engineer, Menlo Park, CA
LEMON CHEESECAKE:
- 8 oz wholemeal biscuits/Graham crackers
4 tablesp. melted butter
2 lemons
2/3 cup sugar
1-1/2 cups cream cheese
1-1/2 cups curd/ricotta cheese
1/2 cup heavy cream
- Curls of lemon peel/rind and whipped cream to decorate
Finely crush biscuits/crackers, stir into melted butter.
- Press mixture into base of 8" springform cake pan.
Grate rind from lemons, saving a few curls for decoration, squeeze
out juice.
- Place in bowl with sugar.
- Beat well.
- Slowly beat in cheeses and continue beating until mixture
is smooth.
- Whip cream well until it holds its shape and fold in cheese.
- Spread cheese mixture over base and level surface.
- Cover and refrigerate several hours.
Turn cheesecake out on to serving plate [if you dare, I usually
leave it on the springform base].
- Decorate with whipped cream and lemon curls.
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