S: Dessert Recipes By Chelsey Watkins
BC: Special thanks to: Tracy Watkins(mum) Mr Rovedatti(supervisor) Joy Hinwood(Nan) Yolande Watkins(gaga) Gary Watkins(dad) Cameron Watkins(brother) Brittney Laming(friend)
FC: Dessert Recipes | In memory of Robert Watkins, By Chelsey Watkins
1: Dessert Recipes This cookbook was made in memory of my Grandfather Robert Watkins who passed away due to cancer at a young age of 55. I did this cook book for my personal project at Corpus Christi. Most recipes in here I baked/cooked and sold. My aim was to raise $500 and donate it to the Cancer Council, my final figure was $732. I hope you enjoy :)
2: Contents page Page 4-5 = Triple Choc Muffins Page 6-7 = Triple Choc Cookies Page 8-9 = Choc Chip Cookies Page 10-11 = Apple Tea Cake Page 12-13 = Chelsey's homemade fudge Page 14-15 = Coconut Jam Slice Page 16-17 = White Choc Cupcakes
3: Contents page Page 18-19 = Classic Chocolate Brownies Page 20-21 = Cheesecake Heaven Page 22-23 = Carrot Cake Page 24-25 = Cookies and Cream Slice Page 26-27 = White Chocolate Cakes Page 28 = Back Cover
4: Triple Choc Muffins!
5: Triple Choc Muffins Ingredients – 2 1/2-Cups self raising flour 1/3 cup cocoa powder sifted 100g dark chocolate 1 cup white choc bits 3/4 cup firmly packed brown sugar 1-cup milk 1/2 cup vegetable oil 1- egg lightly beaten Steps to make Triple Choc Muffins – Preheat oven to 190 C/ 170 C fan forced and line a 12 hole muffin pan with baking paper. Combine flour, cocoa, dark chocolate, white choc bits and sugar in a bowl. Make a well in the centre. Add milk, oil and egg. using a wooden spoon, stir until just combined. Spoon mixture into paper cases. bake for 20-25 minutes or until browned and cooked through. Makes: 16 Preparation time: About 15 minutes Cooking time: About 18 minutes
6: Triple Choc Cookies!!
7: Triple Choc Cookies Ingredients – 125g butter or margarine 3/4 cup of brown sugar 1 egg 1/2 teaspoon vanilla essence 3/4 cup self-raising flour 1/2 cup plain flour 1 tablespoon Nestle` Cocoa Powder 1/4 cup milk 1/2 cup Nestle` Dark Choc bits 1/2 cup Nestle` White Choc bits 1/2 cup Nestle` Milk Choc bits Steps to make Triple Choc Muffins – 1. Cream butter and sugar together until light and fluffy. Beat in egg and vanilla. 2. Sift flour and Nestle` Cocoa Powder together. Fold into creamed mixture gradually adding the milk. Blend in Nestle` Dark Choc bits, Milk bits and White bits. 3. Drop heaped teaspoonfuls of the mixture onto lightly greased baking trays. Bake in a moderately hot oven (190 C) for 15-20 minutes. 4. Allow to cool on tray for a few minutes. Transfer to a wire rack and store in an airtight container. Makes: 16 Preparation time: About 15 minutes Cooking time: About 18 minutes
8: Choc-Chip Cookies!
9: Amazing choc-chip cookies! Ingredients – 125g butter or margarine 1/2 cup caster sugar 1/2 cup brown sugar 1 egg, lightly beaten 1tsp vanilla essence 1 3/4 cups self raising flour 155g chocolate chips Steps to make cookies– 1.Set oven temp to moderate, 180C. Lightly grease baking trays. Beat butter until soft, add the caster sugar and brown sugar and continue beating the mixture until it is light and fluffy. 2.Gradually add the egg and vanilla essence, beating until well combined. 3.Sift the flour and fold it into the mixture. Add the chocolate chips and stir well until combined. 4.Pinch off teaspoons of the mixture and roll into small balls. 5.Place on prepared baking trays, leaving room between each one for spreading. 6.Bake in the preheated oven for 15 minutes, or until firm and light golden in colour. Remove from the oven and place on wire cooling rack. Makes: About 35 cookies Preparation time: About 25 minutes Cooking time: About 15 minutes
10: Apple Tea Cake
11: Ingredients (serves 8) 2 apples 2 tbs lemon juice 2 tsp ground cinnamon 250g caster sugar 250g unsalted butter 1 2/3 cup (250g) self-raising flour 4 eggs Icing sugar, to dust Method 1. Preheat oven to 180C (not fan-forced). Grease and line base of a 23cm springform cake pan. 2. Peel and core the apples, and cut into segments. Toss the apples in lemon juice and half the cinnamon, then set aside. 3. Take 50g each of the sugar, butter and flour, place in a bowl with the remaining cinnamon and rub together with your fingertips. 4. Place eggs and remaining sugar in an electric beater and beat until very light and fluffy. Melt remaining butter and pour into egg mixture. Sift in remaining flour, then fold in carefully until combined. 5. Pour into the pan, and carefully lay the apple slices over top. 6. Sprinkle with the crumble mixture and bake for 50 minutes or until a skewer inserted into the center comes out clean. 7. Allow to cool for 10 minutes before moving to a wire rack to cool completely. Serve dusted with icing sugar. Serves: 8
12: Chelsey's homemade fudge
13: Baklava | Chelsey’s homemade fudge Ingredients – 125g butter or margarine, 1/2 cup caster sugar,1/2 cup cocoa powder 1 egg, lightly beaten, 1tspn vanilla essence 1 3/4 cups self raising flour,155g chocolate chips Steps: 1. Set oven temp to moderate, 180C. Lightly grease baking trays. 2. Beat butter until soft, add the caster sugar and cocoa and continue beating the mixture until it is light and fluffy. 3. Gradually add the egg and vanilla essence, beating until well combined. 4. Sift the flour and fold it into the mixture. Add the chocolate chips and stir well until combined. 5. Pinch off teaspoons of the mixture and roll into small balls. Place on prepared baking trays, leaving room between each one for spreading. 6. Bake in the preheated oven for 15 minutes, or until firm and light golden in colour. Remove from the oven and place on wire cooling rack. Makes: About 35 pieces Preparation time: About 25 minutes Cooking time: About 15 minutes
14: Coconut Jam Slice
15: Coconut Jam Slice Ingredients – 1 and 1/3 cups plain flower 1 tablespoon custard powder, 150g butter chopped 1/2 cup icing sugar 1/3 cup raspberry or apricot jam, 1/3 cup caster sugar 2 eggs 2 cups desiccated coconut 1. Preheat oven to moderate 180 . Brush a shallow 20x30cm rectangular cake tin with a little bit of oil or melted butter. Line the base and side with baking paper. 2. Place the flour, custard powder, butter and icing sugar in a food processor. 3. Process in 5 second bursts until mixture starts to stick together. 4. Turn the mixture onto a lightly floured work surface and press it together into a ball. Press the dough evenly into the base of the tin and put in fridge for 10 minutes 5. Bake the pastry for 15 minutes then cool completely. Spread the Jam of your choice over the slice. 6. Whisk sugar and eggs together until well combined, then stir in the coconut. Carefully spread this mixture over the jam gently pressing down with the back of the spoon. Bake for 20 minutes, then cool and cut into squares of fingers. Makes: About 25 slices Preparation time: About 25 minutes Cooking time: About 35 minutes
16: White choc-chip cupcakes
17: White choc chip cupcakes Ingredients – 125g butter at room temp,1 teaspoon vanilla extract, 2/3 cup caster sugar 3 eggs 1 1/2 cups self raising flour, 1/4 cup milk 1 cup white Choc Bits ,Icing of your choice is optional Steps to make cupcakes – 1. Line two deep 12-hole patty pans with paper cases. 2. Beat butter, vanilla extract, sugar, eggs, flour and milk in a small bowl with an electric mixer, on a low speed, for about 1 minute and then medium speed for three minutes. 3. Stir in choc bits. Divide mixture evenly among cases. 4. Cook in a moderate oven, 180 C, for about 20 minutes or until cooked when tested. Stand cakes in pans for 5 minutes then turn onto a wire rack. Makes: About 24 pieces Preparation time: About 15 minutes Cooking time: About 20 minutes
18: Classic Chocolate Brownies
19: Classic chocolate brownies Ingredients – 200g. dark chocolate, 250g butter chopped 1 3/4 cups brown sugar 4 eggs 1 cup plain flour 1/4 teaspoon baking powder, 1/3cup of cocoa powder and extra cocoa powder for dusting Steps to make brownies – 1. Preheat oven to 180 C. Place the chocolate and butter in a small saucepan over low heat and stir until smooth. 2. Place the sugar, eggs, flour, baking powder, cocoa and chocolate mixture in a bowl and mix to combine. 3. Line the base of 20cm x 30cm cake tin with baking paper. Pour in the chocolate mixture and bake for 30 minutes or until set. 4. Cool in the time, Makes: About 24 pieces Preparation time: About 15 minutes Cooking time: About 30 minutes
20: Cheesecake heaven!
21: Cheesecake Heaven! Ingredients- Base: - 1 Oreo Biscuit in each patty pan. Filling: - 500g Philadelphia Block Cream cheese softened - 3/4 cup caster sugar - 3tsp gelatine, dissolved in 1/4 cup boiling water - 2tsp lemon juice - 1 cup cream, lightly whipped Steps- 1. Set out 24 patty pans and put an oreo biscuit in each 2. Using an electric mixer beat the Philadelphia cream cheese and sugar until smooth 3. Fold in the gelatine mixture, lemon juice and cream. 4. Pour the filling into each patty pan. tip: add oreo's crushed into the mixture if you like Serves: 10 Preparation time: 20mins chilling: 2 1/2 hours.
22: Ingredients - -1 cup (220g) brown sugar -1 cup (185ml) vegetable oil -3 eggs -1 cup (225g) plain (all-purpose) flour -1 teaspoons baking powder -1 teaspoon bicarbonate of (baking) soda -1 teaspoon ground cinnamon -1 teaspoon ground ginger -2 cups grated carrot (about 5 carrots) -(60g) chopped pecan nuts - (80g) sultanas | Carrot Cake
23: Cream cheese frosting- -250g cream cheese, softened -1 cup (110g) icing (confectioner's) sugar, sifted -1 tablespoons lemon juice Steps- 1.Preheat oven to 180C (350F). Place the sugar and oil in the bowl of an electric mixer and beat for 2–3 minutes. 2.Add the eggs gradually and beat well. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger over the sugar mixture. 3.Add the carrot, pecans and sultanas and mix until just combined. Pour into a greased 22cm-round cake tin lined with non-stick baking paper and bake for 55–60 minutes or until cooked when tested with a skewer. Cool in tin. 4.For the cream cheese frosting, process the cream cheese in a food processor until smooth. Add the icing sugar and lemon juice and process until smooth. Spread frosting on the cooled cake. Serves 8.
24: Ingredients- -250g plain choc biscuits 175g butter - 75g dark chocolate. chopped - 25g butter Filling- -3 teaspoons gelatine -1/4 cup cold water -1 1/2 250g cream cheese softened - 2 teaspoons vanilla essence - 1/2 cup caster sugar -300ml thickened cream, whipped -100g white choc melted -150g cream-filled choc biscuits | Cookies and Cream Slice!
25: Cookies and Cream Slice! Steps- 1.Grease a 20x30cm lamington pan; line base and two long opposite sides with baking paper, extending paper 5cm above edges of pan 2.Process biscuits until finely crushed. Add butter; process until just combined. Press mixture evenly over base of prepared pan. Refrigerate while preparing filling 3. Sprinkle gelatine over water in small heatproof jug. Stand jug in a small pan of simmering water; stir until dissolved. Cool slightly. Beat cream cheese, essence and sugar until smooth. Beat in gelatin. Fold in whipped cream, cooled melted chocolate and chopped biscuits. 4. Spread filling over biscuit base in pan. Cover; refrigerate for several hours, until firm. 5. Combine dark chocolate and butter in a small heatproof bowl; stand over a pan of simmering water, until mixture is smooth. 6. To serve, cut into squares. Drizzle or pipe chocolate mixture over squares. Refrigerate until chocolate is set. hint: Store slice in an airtight container in the fridge.
26: White Chocolate Cakes
27: Ingredients- - 60g butter, chopped - 180g white cooking chocolate, chopped - 2 eggs, lightly beaten - 1/3 cup self raising flour, sifted - 1/3 cup caster sugar - vanilla ice-cream, to serve Steps- 1. Preheat oven to 180c. Lightly grease eight 100ml capacity friand moulds. 2. Combine butter and 90g chocolate in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Set aside for 5 minutes to cool. 3. Add eggs, flour and sugar. Whisk until smooth. One-third fill moulds with mixture. Bake for 16 to 18 minutes or until golden. Stand in moulds for 5 minutes. Turn onto wire rack. 4. Place remaining 90g chocolate in a small heatproof, microwave-safe bowl. Microwave, uncovered for 2 to 3 minutes, stirring every 30 seconds with a metal spoon or until chocolate is melted and smooth. Place cakes on plates. Drizzle with melted chocolate. Serve with ice cream. Tip cakes can be baked for 15 minutes in 10 1/3 capacity muffin holes.