WHITE CHOCOLATE CHEESECAKE

Preparation Time: 45 minutesSetting Time: 2 – 3 hoursServes 10

1 packet chocolate digestive biscuits90 g butter, melted500 g creamed cottage cheese1 can (385 g) NESTLÉ Condensed Milk200 g NESTLÉ EasyMelt Chocolate – White, melted250 ml fresh cream15 ml gelatine60 ml water100 g NESTLÉ EasyMelt Chocolate – Dark, melted

1. Combine biscuit crumbs and butter, press into base of 23 cm springform pan, refrigerate until firm.2. Beat creamed cottage cheese and NESTLÉ Condensed Milk until smooth. Beat in melted White chocolate and then the cream.3. Combine gelatine and water and allow to stand a few minutes. Dissolve over hot water.4. Beat gelatine into cheesecake mixture, spoon over crumb crust.5. Swirl dark chocolate through cheesecake mixture, refrigerate until firm.6. Serve in sliced wedges.

 

CINNAMON AND NUT CAKE

Preparation Time: 30 minutesBaking Time: 30 – 40 minutesServes 8 - 10

125 g (125 ml) butter250 ml (1 cup) sugar2 eggs5 ml (1 tsp) vanilla essence500 ml (2 cups) flour5 ml (1 tsp) baking powder3 ml (½ tsp) bicarbonate of soda1 ml (¼ tsp) salt1 can (290 g) Nestlé Dessert Cream, soured with 30 ml (2 Tbsp) lemon juice125 ml (½ cup) chopped pecan nuts125 ml ( ½ cup) sugar15 ml (1 Tbsp) cinnamon

1. Preheat oven to 180° C. Grease and line a 23 cm square cake pan.2. Cream the butter and sugar together.3. Add the eggs and vanilla. Beat well.4. Sift dry ingredients together and add alternatively to batter with soured cream.5. Mix pecan nuts, sugar and cinnamon together.6. Pour half the batter into the prepared cake pan. Sprinkle with half the cinnamon mixture, then pour remaining batter over. Sprinkle with the rest of the cinnamon mixture.7. Bake for 30 – 40 minutes. Allow to cool, then cut into squares to serve.  

TROPICAL SMOOTHIE

125 ml peach juice1 medium papino, cubed1 banana, peeled175 ml natural yoghurt125 ml Nestlé Condensed Milk125 - 250 ml ice cubes

Place all ingredients together in the Kenwood Smoothie Machine. Process for 15 – 30 second, until thick.Serve immediately.

 

CAPPUCINO SMOOTHIE

250 ml Nestlé Ideal Evaporated Milk½ can Nestlé Treat – Caramel 15 ml (1 Tbsp) Nescafé Classic Coffee125 ml ice cubes2 - 4 scoops Nestlé Ice Cream Country Fresh – vanilla, optionalNestlé Cocoa powder for sprinkling

Combine all ingredients, except Cocoa, in the Kenwood Smoothie Machine and process for 30 seconds. Pour into serving glasses and sprinkle with Cocoa. Serve immediately.

 

BURFEE

Preparation Time: 30 minutesSetting Time: 2 hoursMakes: +- 30

250 ml (1 cup) fresh milk750 ml (3 cups) icing sugar500 g Nestlé Klim Full Cream Milk Powder1 small can Nestlé Dessert Cream30 ml (2 Tbsp) butter10 ml (2 tsp) ground cardamom125 ml (1/2 cup) ground almonds

Boil the fresh milk and icing sugar for 15 minutes. Meanwhile mix KLIM, Cream and butter together. Sift into a bowl, or place in a food processor and process until mixture resembles breadcrumbs. Add cardamom and ground almonds. When milk and sugar mixture is ready, add to the dry mixture. Mix well and place in a shallow 17 cm x 27 cm dish. Decorate with chopped, coloured almonds and allow to set. Cut into diamond shaped to serve.

 

FUDGE

Preparation Time: 40 minutesMakes 600g of fudge (+-24 squares)

400 g (500 ml) sugar 75 ml water60 g (60 ml) butter 25 ml golden syrup 1 can (385g) Nestlé Condensed Milk5 ml vanilla essence

1. Lightly grease a 27 x 17cm pan. 2. Place sugar and water into a heavy saucepan. Stir over a low heat for 10 minutes until the sugar has dissolved. 3. Add the butter and syrup, stirring until the butter has melted. Add Nestlé Condensed Milk and bring to the boil, stirring continuously. 4. Cook gently, stirring all the time, for approximately 25 minutes until soft ball stage (test with a sugar C, or drop a little mixture into a cup of tap water - it isthermometer -180 ready when the drop forms into a ball when rolled between the thumb and index finger). 5. Remove from the stove, add the vanilla essence and beat until it begins to thicken. 6. Pour into pan and leave to cool. Cut into squares when almost cold.

 

CARAMEL ALMOND BISCUITS

Light and crispy, ideal for the biscuit tin!

Preparation Time: 30 minutesBaking Time: 10 - 15 minutesMakes +- 60

1 recipe biscuit dough (recipe below)1 can (380 g) Nestlé Treat - Caramel2 ml (½ tsp) almond essence125 ml (½ cup) ground almondsicing sugar for dusting

1. Preheat oven to 180°C.2. Roll out the biscuit dough to a thickness of 1cm.3. Cut out shapes using cookie cutters.4. Place shapes on a greased baking tray.5. Combine Nestlé Treat, almond essence and ground almonds.6. Place heaped teaspoonsful of almond mixture in center of each shape.7. Bake for 10 -15 minutes, until light golden brown.8. Dust with icing sugar before serving.

SHORTBREAD BISCUITS

Preparation Time: 20 minutesBaking Time: 10 – 12 minutesMakes ± 80

250 g butter or margarine190 ml (3/4 cup) sugar5 ml (1 tsp) vanilla essence1 can (385 g) Nestlé Condensed Milk10 ml (2 tsp) baking powder1 litre (4 cups) flour

Preheat oven to 180° C. Cream butter and sugar very well. Add vanilla and beat in the Nestlé Condensed Milk. Add baking powder and sifted flour gradually. If the dough is very stiff, do not add all the flour. Roll into balls the size of a walnut, place on a baking tray and flatten with a fork. Top with glacé cherries or nuts. Bake for 10 –12 minutes until light golden.

Variations:Choc-chip biscuits – add 150 g chopped Nestlé EasyMelt chocolate to the basic dough mixture.Add 100 g chopped cherries and 50 g chopped nuts to the basic dough for Chunky Cherry Cookies.