1. Gold Cream Whip. 2. Manuka Gold balls. 3. Manuka Honey ice-cream

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Eustace Farmer
5 years ago
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1 Desserts

1. Gold Cream Whip 2 cups cream, all-purpose or whipping 1 package instant vanilla pudding mix 3-1/2 Tbsps Manuka Gold Whip cream until it begins to hold its shape.

Spoon into stemmed dessert dishes and top with honey sweetened strawberries. 2.

2 1. Gold Cream Whip 2 cups cream, all-purpose or whipping 1 package instant vanilla pudding mix 3-1/2 Tbsps Manuka Gold Whip cream until it begins to hold its shape. Turn off beater and quickly sprinkle pudding mix over cream. Add Manuka Gold. Continue beating until mixture mounds or holds soft peaks. Spoon into stemmed dessert dishes and top with honey sweetened strawberries. 2. Manuka Gold balls 1 can evaporated milk 1 cup semisweet chocolate chips 1/2 cup Manuka Gold 1 package vanilla wafers, crushed very fine 2 cups finely chopped walnuts 1 cup confectioners' sugar for rolling In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and Manuka Gold until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator. 3. Manuka Honey ice-cream 4 eggs ¾ cup sugar ¼ cup Manuka Gold 400 ml milk Beat eggs at medium speed, gradually add sugar. Add Manuka Gold and milk. Mix well. Pour mixture into freezer can for a 1 gallon ice cream freezer. Freeze according to directions. Let ripen at least one hour. Serve with mint sprigs.

4. Oeufs A La Neige 8 egg yolks 1/4 cup warmed honey Pinch of salt 2 cups milk, scalded 1 tbsp Manuka Gold 5 egg whites 1 tbsp warmed honey 1/4 cup raspberry sauce In the top of a double boiler, beat

3 4. Oeufs A La Neige 8 egg yolks 1/4 cup warmed honey Pinch of salt 2 cups milk, scalded 1 tbsp Manuka Gold 5 egg whites 1 tbsp warmed honey 1/4 cup raspberry sauce In the top of a double boiler, beat egg yolks until foamy, then add the honey, Manuka Gold and salt and beat until smooth. Place over hot water; add milk, and cook, without boiling, until custard is thick. Add flavoring and strain into a serving dish. Beat egg whites until foamy. Continue to beat while adding honey very slowly. Beat until mixture is very stiff and smooth. In a deep, open skillet, heat, to simmering, enough water to reach a depth of about 11/2 inches. Using 2 dessert spoons shape egg whites into egg-shaped mounds and slide them into the simmering water. Be sure they do not touch bottom. Poach "eggs" about 1 1/2 minutes on each side. Carefully remove from pan with a slotted spoon and place on paper towels to drain. When all "eggs" have been poached, set them to float on the custard and chill for several hours, uncovered. Do not store for a long period or "eggs" might begin to weep. When ready to serve, decorate with Raspberry Sauce. 5. Manuka Honey truffles 227 gram semisweet or bittersweet chocolate, cut into small pieces 180 ml heavy whipping cream 2 tbsps unsalted butter 2 tbsps Manuka Gold As topping : Shaved chocolate Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow standing for 5 minutes. Stir with a whisk until smooth. Add Manuka Gold. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight). Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving

6. Manuka Gold Tiramisu 230 ml semi-sweet chocolate 4 egg yolks 1 cup sugar 1 1/2 tsp vanilla 1 pack cream cheese, cut into pieces 1 3/4 cup chilled whipping cream 1 cup fresh brewed strong coffee,

4 6. Manuka Gold Tiramisu 230 ml semi-sweet chocolate 4 egg yolks 1 cup sugar 1 1/2 tsp vanilla 1 pack cream cheese, cut into pieces 1 3/4 cup chilled whipping cream 1 cup fresh brewed strong coffee, cooled 1/2 cup Manuka Gold 1 pound cake, cut into 4 x 1 x 1/2 inch strips Beat egg yolks & sugar & vanilla together in a processor or with a blender, till it turns yellow. Slowly add cheese to it & blend it till it becomes smooth. Once that is done transfer it to a bowl, cover it with a foil & let it chill for an hour. Give a good mix to the cream, until it becomes stiff, mix it into the cheese mixture & let it chill for another 1 hour. Pour out the coffee and Manuka Gold into a shallow bowl, dip the cake into the coffee & let it soak completely.arrange this soaked cake on the bottom of a shallow dish & sprinkle the chocolate (cut into small pieces) & top this with cheese mix. Grate the remaining chocolate over the mixture, cover it & chill for at least 2 hours. 7. Honeylicious Cake 3 cups sifted all- purpose flour 3/4 cup liquid honey 3 tsp. baking powder 1/2 cup evaporated milk 1/2 cup water 1 cup brown sugar 1/4 tsp. anise extract 1 tsb. Manuka Gold 1 tsp. molasses Combine all ingredients and mix well. Pour batter in an 8 by 4-inch loaf pan and bake in a 350 F oven for 45 minutes to 1 hour, or until a toothpick inserted in the centre comes out clean. Drip Manuka Gold over cake to give the extra punch of honey liqueur.

8. Manuka Honey Cheesecake 1/3 cup plus 1 tbsp butter 1 1/2 cups graham cracker crumbs 1 tsp ground cinnamon 700 ml cream cheese 1 cup granulated sugar 4 medium eggs 1/3 cup Manuka Gold Grated

5 8. Manuka Honey Cheesecake 1/3 cup plus 1 tbsp butter 1 1/2 cups graham cracker crumbs 1 tsp ground cinnamon 700 ml cream cheese 1 cup granulated sugar 4 medium eggs 1/3 cup Manuka Gold Grated chocolate Melt butter. Add to graham cracker crumbs and cinnamon. Mix well. Layer the bottom and the sides of a pan with the mixture. With electric mixer, beat softened cream cheese until light and fluffy. Gradually add sugar. Add eggs one at a time, beating well after each addition. Add Manuka Gold and mix well. Pour the mixture into prepared pan. Bake at 375 degrees F for 45 to 55 minutes until set. For Glaze 2 ½ tbsp of granulated sugar 1 tbsp Manuka Gold 230 ml sour cream Prepare glaze by adding sugar to sour cream and 1 tbsp of Manuka Gold. Mix well. Spoon cooled Glaze over cake. Refrigerate for 24 to 48 hours for flavor to penetrate fully. Cover with grated chocolate if desired.

9. Manuka Gold infused strawberries 16 large fresh strawberries with leaves ¾ cup Manuka Gold 1 pound bittersweet chocolate, chopped 2 tbsp shortening 2 tbsp heavy cream 1 square chopped white

In a metal bowl over a pan of simmering water, combine bittersweet chocolate and shortening. Stir occasionally until melted and smooth. Stir in heavy cream and 1/4 cup of Manuka Gold.

6 9. Manuka Gold infused strawberries 16 large fresh strawberries with leaves ¾ cup Manuka Gold 1 pound bittersweet chocolate, chopped 2 tbsp shortening 2 tbsp heavy cream 1 square chopped white chocolate Rinse strawberries and dry thoroughly. Use a syringe to inject about 2 teaspoons of Manuka Gold into each berry. Place them on a baking sheet, and refrigerate for about 30 minutes. In a metal bowl over a pan of simmering water, combine bittersweet chocolate and shortening. Stir occasionally until melted and smooth. Stir in heavy cream and 1/4 cup of Manuka Gold. Place white chocolate in a separate bowl, and when the dark chocolate has melted, place the bowl of white chocolate over the pan of simmering water, stirring occasionally until smooth. Dip strawberries into chocolate, and let the excess drip off into the bowl before placing on waxed paper to set. When the strawberries have all been dipped in chocolate, dip a fork into the white chocolate, and drizzle back and forth over berries to stripe 10. Cuban banana bliss 6 bananas, sliced lengthwise 1/2 cup light brown sugar 1/2 cup unsalted butter, cut into small pieces 1/2 cup chopped pecans 1/2 cup raisins 1 tbsp Manuka Gold Preheat oven to 350 degrees F. Lightly butter the casserole dish. Place half of the banana slices on the bottom of the prepared casserole dish. Sprinkle the bananas with half the brown sugar, butter pieces, pecans, and raisins. Form another layer with the remaining banana slices and repeat layering with remaining brown sugar, butter, pecans, and raisins. Bake in preheated oven for 30 minutes; remove from oven and cool for 5 minutes. Pour Manuka Gold top of dish to serve. Vanilla ice-cream can also be served along with it.

7 11. Honey berry cake 6 tablespoons black raspberry gelatin 1/2 cup Manuka Gold, hot 1 cup sour cream 1 cup butter 2 cups granulated sugar 6 eggs 1 tsp vanilla extract 1/2 tsp lemon extract 1/2 tsp almond extract 1/2 tsp rum flavoring 3 cups flour 1/2 tsp baking soda 3/4 tsp salt Confectioners' sugar Preheat oven to 350 degrees F. Butter well and lightly flour a 10-inch tube or Bundt pan. Dissolve raspberry gelatin in hot Manuka Gold. Let it cool down and then combine with sour cream. Cream together butter and sugar until light and fluffy; add eggs, one at a time beating each one well. Mix in vanilla, lemon extract, almond extract and rum flavoring. Mix together dry ingredients and add alternately with the cooled gelatin mix to the butter-sugar mixture; beat well after each addition. Bake for 75 minutes in the prepared pan. Let the pan cool in the oven for 20 minutes; turn out and finish cooling on rack. Dust with sifted confectioners' sugar. 12. Figgy-piggy 4 fresh figs 4 peaches, halved and pitted 1/2 cup pine nuts 1/4 cup white sugar 1 cup white wine 1/2 cup Manuka Gold Preheat an oven to 375 degrees. Line a baking sheet with foil. Place the figs and pine nuts in the bowl of a food processor and beat until fine. Place the halved peaches onto the prepared baking sheet, cut side up. Sprinkle evenly with the white sugar. Pour the white wine over the peaches, and stuff them with the fig mixture. Pour the Manuka Gold over the peaches. Bake for 15 minutes in the preheated oven or until brown.

8 13. Biscotti with a twist 2 cups white sugar 1 cup butter, softened 4 eggs 4 1/2 cups all-purpose flour 4 teaspoons baking powder 3/4 teaspoon salt 1/3 cup Manuka Gold 1 1/2 teaspoons anise extract 1 teaspoon vanilla extract 1 cup almonds 2 tablespoons anise seed Preheat oven to 350 degrees F. Line 2 cookie sheets with foil.in large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine Manuka Gold, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and Manuka Gold mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and anise seed. Drop dough by spoonfuls onto prepared sheet, forming two columns of 13-inch strips on each sheet. Smooth dough into logs with moistened fingertips. Bake about minutes or until golden. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.Cut cooled logs on the diagonal thick slices using a serrated knife. Place slices on cookie sheets. Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

9 14. Layered cake 4 cups all-purpose flour 2 tsp baking powder 7/8 cup butter 3 egg yolks 1 cup milk 2 cans sweetened condensed milk 1 cup chopped walnuts 1/4 cup Manuka Gold 1/4 cup water Preheat oven to 350 degrees F. Mix together the flour and baking powder; set aside.in a large bowl, beat the butter until creamy. Blend in the egg yolks, one at a time. Beat in the flour mixture alternately with the milk. The dough should be stiff like cookie dough. Divide the dough into 10 pieces and shape into balls. Roll each ball into a flat 9 inch circle. Place on cookie sheets and prick with a fork in several places. Bake in the preheated oven for 10 to 12 minutes, or until golden brown. In a sauce pan, fill water and boil the unopened cans of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove the cans from the heat and let it cool for minutes. In a small measuring cup, combine the Manuka Gold and water. Place one cookie layer on serving plate. Sprinkle with Manuka Gold mixture, then spread with the now thickened condensed milk. Sprinkle with nuts. Continue stacking until all layers are used. Finally you will have a yummy layered cake with the amazing flavor of Manuka Gold.

10 15. Cherries Flambe with vanilla ice-cream 1/2 cup white sugar 2 tbsp cornstarch 1/4 cup water 1/4 cup orange juice 1 pound sweet cherries, rinsed and pitted 1/2 tsp finely grated orange zest 1/4 tsp cherry extract 1/4 cup Manuka Gold Vanilla ice cream Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.remove the cherries from the heat, and stir in the cherry extract. Pour in the Manuka Gold and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.

CHIP COOKIES NO-BAKE CHEESECAKE POT DE CREME CHOCOLATE MOUSSE CUPCAKES TIRAMISU IRISH CREAM CAKE CANNOLI CHOCOLATE PECAN PIE BAILEYS

CHIP COOKIES NO-BAKE CHEESECAKE POT DE CREME CHOCOLATE MOUSSE CUPCAKES TIRAMISU IRISH CREAM CAKE CANNOLI CHOCOLATE PECAN PIE BAILEYS TABLE OF CONTENTS GRANOLA... 5 FRENCH TOAST... 7 GRANOLA BARS... 9 CHOCOLATE DIPPED STRAWBERRIES... 11 CHOCOLATE DIPPED PRETZELS... 13 CRISPY TREATS... 15 CHOCOLATE SAUCE... 17 FUDGE... 19 TRUFFLES...