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Peg's pineapple carrot cake

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Pineapple gives carrot cake a fresh flavour and the cream cheese icing is to die for! 0:25 Prep 0:40 Cook 12 Servings INGREDIENTS 1 cup plain flour 1 teaspoon baking powder 3/4 teaspoon bicarbonate of soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup raw sugar 1 cup grated carrot (see notes) 1/2 x 440g can crushed pineapple in juice, well drained (see notes) 1/4 cup roughly chopped walnuts, plus extra 2 tablespoons to decorate 1/2 cup sultanas 2 eggs 5 tablespoons vegetable oil LEMON CREAM CHEESE ICING 125g cream cheese, softened 2 teaspoons finely grated lemon rind 1 1/2 cups icing sugar mixture METHOD Step 1 Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with baking paper. Step 2 Sift flour, baking powder, bicarbonate of soda, salt and cinnamon into a large bowl. Stir in raw sugar, carrot, pineapple, walnuts and sultanas. Make a well. Whisk eggs and oil in a jug. Pour into well. Stir to c
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Doreen's lemon meringue pie

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Crisp buttery pastry, creamy lemon curd, sweet fluffy meringue - when it comes to pie, the lemon meringue is top of the list. 4:00 Prep 0:35 Cook 12 Servings INGREDIENTS 80g butter, softened 1/4 cup caster sugar 1 egg 1 1/2 cups self-raising flour Pinch of salt LEMON FILLING 1 cup caster sugar 1/3 cup plain flour Pinch of salt 3 egg yolks 2 tablespoons lemon juice 2 teaspoons finely grated lemon rind 40g butter, chopped MERINGUE 4 egg whites 1 cup caster sugar METHOD Step 1 Make Lemon Filling: Combine sugar, flour and salt in a saucepan. Whisk egg yolks with 1 cup water. Gradually whisk into flour mixture. Place saucepan over medium-high heat. Cook, stirring constantly, for 10 minutes or until mixture thickens and coats the back of a spoon. Remove from heat. Strain through a fine sieve over a heatproof bowl. Add lemon juice, rind and butter. Stir until butter melts. Cover surface with plastic wrap. Cool for 15 minutes. Refrigerate for 2 hours or unt
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Chocolate mousse box

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The mousse in this cake is as smooth as silk and has a surprise hint of hazelnut. Tease the tastebuds with this rich, multi-textured chocolate dessert. 1:00 Prep 0:20 Cook 10 Servings INGREDIENTS Canola oil spray 5 eggs 155g (3/4 cup) caster sugar 2 teaspoons vanilla bean paste 50g (1/3 cup) self-raising flour 21/2 tablespoons Cocoa Powder 1/2 teaspoon baking powder 150g 70% cocoa dark chocolate, chopped 50g butter MOUSSE 2 eggs, separated 60g (1/3 cup) icing sugar mixture, sifted 100g 70% cocoa dark chocolate, melted, cooled 2 tablespoons Frangelico liqueur 300ml ctn double cream METHOD Step 1 Preheat oven to 180°C. Spray two 2cm-deep, 22.5 x 33cm Swiss roll pans with oil. Line with non-stick baking paper. Step 2 Use an electric beater to beat the eggs, sugar and vanilla in a bowl until thick and pale. Combine flour, cocoa powder and baking powder in a bowl. Sift one-third of the flour mixture over the egg mixture. Use a large metal spoon to fold un
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Phoenician's Key Lime Pie

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Recipe by: Arlette Therese Abdallah When I moved from Lebanon to Florida spring of 1999, I brought with me my love for cooking and search for new recipes. The famous key lime pie was new to me. It was a friend's best dessert, and he used to buy it from Costco every time we go for shopping. I tasted the pie at several places, but they were missing that wow flavor. I kept playing with the recipe, and the right flavor is found. I live now in North Bay, Ontario, and we only get the Key Limes twice a year, so sometimes I substitute with fresh lime juice. I hope you all enjoy!! Ingredients 10 h 45 m 8 servings 456 cals 2/3 cup toasted slivered almonds 1 cup graham cracker crumbs 1/4 cup white sugar 1 pinch salt 1/4 cup butter, melted 4 egg yolks 1 (14 ounce) can sweetened condensed milk 1/2 cup key lime juice 3/4 cup cold heavy cream 1/2 teaspoon grated lime zest Directions Prep         20 m Cook        25 m Ready In  10 h 45 m Preheat an oven to 350 degrees
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Dairy-free chocolate mousse

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Rustle up this smooth, creamy and super-chocolaty mousse in minutes, then whack it in the fridge ready to serve as a dinner-party dessert.   Serves 6.     Cooks In  15 minutes plus chilling.      Difficulty   Super easy. Nutrition per serving Calories Fat Saturates Protein Carbs Sugar 332 28.2g 17.1g 3.9g 14.9g 12.6g 17% 40% 86% 9% 6% 14% Ingredients   150    g    dairy-free dark chocolate    , plus extra for serving 2    large    ripe avocados 2    tablespoons    cocoa powder 2    teaspoons    vanilla bean paste 3    tablespoons    maple syrup 1 x 160    g tin of    coconut cream Method   Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly. Meanwhile, halve and stone the avocados, then scoop the flesh into a food processor,
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Chef John's Creme Caramel

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Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic." Recipe by: Chef John  Ingredients 1h 35 m 4 servings 328cals cooking spray  1/2 cup (scant) white sugar  1 large egg  3 large egg yolks  1/4 teaspoon salt  1/4 cup white sugar  1/2 cup creme fraiche  1/2 cup whole milk  1 teaspoon vanilla extract  1/2 teaspoon orange cognac (such as Grand Marnier®) Directions Prep 15 m  Cook 50 m 1h 35 m 1. Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish. 2. Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown,
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Cheesecake Supreme

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This is the best cheese cake ever, a true New York cheese cake Recipe by: Muffy Nasner   Ingredients 1 h 40 m 12 servings 610cals 1 1/2 cups graham cracker crumbs  1/2 cup white sugar  1/4 cup butter, melted  5 (8 ounce) packages cream cheese, softened  5 eggs  2 egg yolks  1 3/4 cups white sugar  1/8 cup all-purpose flour  1/4 cup heavy whipping cream Directions Prep     30 m Cook     1h 10 m Ready in 1 h 40 m 1. Preheat oven to 400 degrees F (200 degrees C). 2. Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan. 3. In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan. 4. Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and con
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