PROPOSES OF DESSERTS FROM MEGHAN AND NATHAN (THANK YOU VERY MUCH)

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Paulina Eleanor Briggs
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1 PROPOSES OF DESSERTS FROM MEGHAN AND NATHAN (THANK YOU VERY MUCH) PROPOSES FROM NATHAN: NEW YORK STYLE CHEESECAKE For the crust 85g butter melted, plus extra for tin 140g digestive biscuit, made into fine crumbs 1 tbsp sugar, granulated or golden caster For the cheesecake filling 3 x 300g/11oz pack Philadelphia cheese, or other full-fat soft cheese 250g golden caster sugar 3 tbsp plain flour 1½ tsp vanilla extract finely grated zest of 1 lemon (about 2 tsp) 1½ tsp lemon juice 3 large egg, plus 1 yolk 284ml carton soured cream For the soured cream topping 142ml carton soured cream 1 tbsp golden caster sugar 2 tsp lemon juice 1. New York Cheesecake Method Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling. 2. For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice. 3. Swap the paddle attachment for the whisk. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3 4 of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.

2 4. Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C/conventional 110C/gas 1 4 and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools. 5. Combine the reserved soured cream with the 142ml carton, the sugar and lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight. 6. Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath. Salto de página PEACH COBBLER 8 ripe peaches, halved, stoned and cut into wedges 1 vanilla pod, halved lengthways and seeds scraped out 40 g soft brown sugar zest and juice of 1 orange FOR THE COBBLER TOPPING: 100 g self-raising flour 50 g caster sugar sea salt 100 g unsalted butter, chilled icing sugar, to serve (optional) good-quality vanilla ice cream, to serve 7. Preheat your oven to highest temperature. In an earthenware cooking dish (approx. 25cm in diameter), toss your peaches gently with the vanilla seeds, brown sugar, and orange zest and juice. Put the dish into the oven and immediately turn the temperature down to 190 C/375 F/gas 5. Cook for about 10 to 15 minutes, until the peaches have softened slightly the time it takes will depend on their ripeness. 8. Meanwhile, mix your cobbler topping. If you re using a food processor add flour, sugar and salt. Mix. Cut your butter up into cubes, add to the processor and pulse until the mixture resembles fine breadcrumbs. Tip this mixture into a bowl. If working by hand, add the flour, sugar and a pinch of salt into a bowl, then use a box grater to grate in your chilled butter. Using your fingertips, gently rub the butter into the mix until it starts to resemble fine breadcrumbs. At this point add 2 tablespoons of water to bring everything together, and when you have a firm dough put it to one side. 9. Remove your dish of peaches from the oven and pour in half a glass of water. Gently mix in and scrape around the edges to make sure nothing is catching, then use a tablespoon to dollop

3 6 big spoonfuls of dough on top of the peaches. Return the dish to the oven for around 20 minutes. Remove and serve. Salto de página Chocolate Chip Cookies 150g salted butter, softened 80g light brown muscovado sugar 80g granulated sugar 2 tsp vanilla extract 1 large egg 225g plain flour ½ tsp bicarbonate of soda ¼ tsp salt 200g plain chocolate chip or chunks 10. Preheat the oven to 190C/170C fan/gas. Line two baking trays with non-stick baking paper. 11. Put the butter and sugars into a bowl and beat until creamy. Beat in the vanilla extract and egg. Sieve the flour, bicarbonate of soda and salt over the mixture and mix in with a wooden spoon. Add the chocolate chips and stir well. 12. Using a teaspoon, place small mounds of the mixture well apart on the baking trays. Bake in the oven for 8 10 mins until light brown on the edges and still slightly soft in the centre. 13. Leave on the tray for a couple of minutes to firm up and then transfer to a cooling rack. Salto de página BROWNIES 10 tablespoons (145 grams) unsalted butter 1 1/4 cups (250 grams) granulated sugar 3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder, natural or Dutchprocess 1/4 rounded teaspoon kosher salt 1 teaspoon vanilla extract 2 large eggs, cold 1/2 cup (65 grams) all-purpose flour 2/3 cup (75 grams) chopped walnuts or pecans (optional) 14. Position an oven rack in the lower third of the oven and heat to 325 degrees F(163 degree Celsius). Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminium foil, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled). 15. Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine butter, sugar, cocoa powder, and the salt in a medium

4 heat-safe bowl. Rest the bowl over simmering water (if the bottom of the bowl touches the water, remove a little water). 16. Stir mixture occasionally until the butter has melted and mixture is quite warm. Don t worry if it looks gritty, it will become smooth once you add the eggs and flour. Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot. 17. Stir in vanilla with a wooden spoon or spatula. Then, add eggs, one at a time, stirring vigorously after each one. 18. When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Stir in nuts, if using. Spread evenly in lined pan. 19. Bake 20 to 25 minutes or until a toothpick can be inserted into the centre and come out almost clean (you want it to be a little moist with batter). Note: Some have found they need to bake an extra 10 minutes, so keep an eye on the doneness of the brownies and use the toothpick test as your guide. 20. Cool completely then remove from pan. For the cleanest lines when cutting, place into freezer for 20 to 30 minutes to firm up. Cut into 16 squares. Salto de página APPLE PIE For the filling 1kg Bramley apples 140g golden caster sugar ½ tsp cinnamon 3 tbsp flour For the pastry 225g butter, room temperature 50g golden caster sugar, plus extra 2 eggs 350g plain flour, preferably organic softly whipped cream, to serve (optional) 21. Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry. 22. For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it s beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.

5 23. After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastryand keep it wrapped while you roll out the rest, and use this to line a pie tin 20-22cm round and 4cm deep leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin. 24. Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream PROPOSES FROM MEGHAN: RICE KRISPIE TREATS "Can substitute marshmallow creme instead of marshmallows." 1/4 cup butter 4 cups miniature marshmallows 5 cups crisp rice cereal 25. Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat. 26. Add cereal. Stir until well coated. 27. Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.

6 Old Fashioned Mashed Potato Candy Recipe Prep Time: 20 minutes Cook Time: 0 Yield: serves many : 1 medium baking potato* 1/2 teaspoon pure vanilla extract, maple flavoring, or almond extract (your choice) 2 pounds powdered (confectioners) sugar, sifted** 1/2 cup creamy peanut butter ** Potatoes are different sizes. If you end up with more potato, you will need more confectioner's sugar. Instructions: Bake or microwave the potato until a fork pierces it easily. While the potato is still warm, scoop out the contents of the potato and mash well. Mix in vanilla extract, maple flavoring, or almond extract, and powdered sugar into the mashed potato mixture until you have a stiff, workable dough. As the remaining sugar is added, the mixture will become very stiff and difficult to stir. Refrigerate for at least 1 hour to stiffen the dough. Place a large sheet of parchment paper or wax paper on a large cutting board. Sprinkle powdered (confectioners' sugar) on the board. Using a rolling pin, roll the chilled dough into a large rectangular shape, approximately 1/4-inch thick. Add additional powdered sugar if dough gets too soft. Spread the top of the dough with the creamy peanut butter. Roll up the dough into a jelly roll shape (just like making a cinnamon roll). Roll up in plastic wrap and refrigerate for 3 to 4 hours. To serve, slice the chilled rolls into approximately 1/2-inch pieces. Store candy in the refrigerator; bring to room temperature to serve. Keep candy pieces covered as they will dry out quickly.

7 CHESS SQUARES : 1 box yellow cake mix 3 eggs 8 oz cream cheese, softened 1/2 cup (1 stick) butter, melted 4 cups (1 lb) powdered (confectioner s) sugar : 28. Preheat oven to 300 and spray a 9 13 dish with cooking spray. 29. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. 30. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. 31. Bake at 300 for minutes until top is golden brown. PINEAPPLE UPSIDE DOWN CAKE ¼ cup butter or margarine 1 cup packed brown sugar*** THIS IS NOT AZUCAR MORENO, SEE BELOW 1 can (20 oz) pineapple slices in juice, drained, juice reserved 1 jar (6 oz) maraschino cherries without stems, drained 1 box yellow cake mix

8 Vegetable oil and eggs called for on cake mix box ***For each cup of white sugar, add 1 to 2 tablespoons of molasses 1 Heat oven to 350 F (325 F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar. 2 Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries. 3 Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator. KEY LIME PIE You may substitute the key lime juice with a mixture of 1/4 cup fresh lemon juice and 1/4 cup fresh lime juice. 1 cup graham cracker crumbs*** You can substitute Digestive crackers for graham crackers 3 tablespoons white sugar 5 tablespoons butter, melted 3 eggs ***1/2 cup key lime juice = ¼ cup lemon juice + ¼ cup lime juice 1 (14 ounce) can sweetened condensed milk 1 pinch salt 1 pinch cream of tartar

9 1 cup heavy whipping cream 1 lime, sliced 32. Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool. 33. Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl. 34. To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust. 35. Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.

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