Failsafe Dessert Recipes
3. Desserts
Butterscotch Pudding
Carob Fudge Pudding
Caramel Meringue
Caramel Sauce
Cheesecake
Icecream
Jelly
Macaroons
Meringues in the Microwave
Mock Maple Syrup
Easy Rice Pudding
Swede/Rutabaga and Pear Puree
Product info: Cahills Old Fashioned Fudgy Caramel Sauce
Desserts
1 cup rice flour Melt margarine. Add other ingredients and mix well. Place in greased dish. Pour
sauce on top, and bake at 180 degrees for 30-40 minutes. SAUCE: Combine in saucepan over low heat until hot and margarine has melted (or use microwave). For those who can have egg, this recipe is improved by the addition of 1/2 egg per quantity above.
Another option for sauce may be to sprinkle 1/2 cup brown sugar over cake, and pour 1 cup boiling water over sugar. (I haven't tried this but it is suggested in a recipe book of mine for a similar pudding.)
1/2 tsp xanthan gum
2 tsp baking powder
3/4 cup sugar
pinch salt
60 g margarine or 1/4 cup canola oil
1/2 cup soy milk or water
2 tablespoons golden syrup
1 to 1 1/2 cups water (you can adjust this to suit the size of your dish)
30 g margarine (or equivalent oil, or just leave out)
Sponge mixture Sponge
1 cup flour (rice or normal, other combinations)
2 tablespoons baking powder
1 tablespoon carob
½ cup milk (soy, rice or similar)
2 tablespoons melted butter (or similar)
¾ cup white sugar
Sauce
4 tablespoons carob powder
12 tablespoons sugar
2 cups boiling water
sift flour, baking powder and carob into bowl add sugar, milk and melted butter, mix until
smooth. Pour into greased 20 cm, 8 inch pan
Sauce
mix sugar, carob and boiled water. Gently pour over the top of the sponge, mix, do not stir in (the sponge starts to rise up to the top as it cooks, and the fudge is at the bottom)
Bake for 20-30 mins at 180 degrees
1/3 cup castor sugar
1/3 cup water
4 egg whites
3/4 cup castor sugar, extra
Combine the castor sugar and water in a small pan and cook, stirring,
without boiling, until the sugar is dissolved. Bring the mixture to the
boil, uncovered for about 5 minutes or until the syrup is a clear caramel
colour. Pour the caramel immediately into a 20cm ring pan. Holding a thick
towel, tilt the pan to coat the side with the caramel.
Beat the egg whites in a small bowl with electric beaters until soft peaks
form. Gradually add 1/2 a cup of the extra castor sugar, beating until
dissolved between additions.
Meanwhile add the remaining 1/4 cup of castor sugar to a preheated
uncovered medium pan and cook over a high heat, tilting the pan, until the
sugar is
dissolved and golden brown. While the mixer is operating, drizzle the
caramel into the meringue and beat for a further 5 minutes. Spread the
meringue mixture over the caramel in the ring pan.
Place the pan in a baking dish with enough boiling water to come halfway
up the side of the pan. Bake in a slow oven (150C) for about 30 minutes or
until browned and lightly firm. Remove the pan from the baking dish and
allow to cool. Refrigerate in the pan for at least 8 hours or preferably
overnight, before serving. (This is to dissolve the caramel in the pan and
to turn it into a sauce).
To serve, invert the ring pan onto a serving plate with a rim and fill the
centre with chopped pears. Serve with an allowable custard or cream if
dairy is tolerated.
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60g margarine Melt margarine and sugar and gradually add egg yolks. Stir in milk and beat Apart from the obvious use on ice cream, this is delicious as a cake filling with mock cream (I use the carob roll filling from Friendly Food) and I I sometimes use the egg whites for meringues, and serve them with the caramel sauce
and soy/rice milk ice cream. I think this combination is a bit too sweet, but haven't had a child complain about it yet - so its good for a treat for children who think that their food is "always boring".
1 cup brown sugar
2 egg yolks, beaten
4 tablespoons soy/rice milk
together. Cook until mixture becomes thicker. Cool and store in fridge.
have also offered it as a spread on toast for breakfast to our fussiest eater.
Its makes a flat cheesecake compared CHEESECAKE 180g plain sweet biscuits (I use 120g rice crumbs and 60g sugar as we are CRUST: Crush biscuits finely. Mix with melted butter. Press into base Or, there is a recipe for a "light cheesecake" on page 302 of Fed Up, if you
with modern standards, so you may want to double the filling. I usually
make it with soy cream cheese, and make it the original thickness as I think
my son Tom doesn't tolerate soy products very well, but it's still very
popular. You can flavour it with 1 tsp vanilla or the citric acid
equivalent of 2 tablespoons of lemon juice, or just make it plain.
Sometimes I top it with "magic spread" (mock lemon butter) from Fed Up.
gluten-free) (or you can use shortcrust pastry)
125g melted butter (or margarine)
250g cream cheese
1/3 to 1/2 cup sugar
2 eggs
(and sides) of 7 inch flan tin.
Filling: Combine cream cheese and sugar in basin, and beat until smooth
and well blended. Add the eggs one at a time, beating well after each
addition, stir in citric acid/vanilla. Pour into prepared crust. Bake in
moderate oven about 20 minutes. Allow to cool in oven.
can get/eat light cream cheese, preservative free cottage cheese, light sour
cream and vanilla flavoured yogurt. Unfortunately this one would be hard to
do dairy-free. Other similar desserts (OK if you can have dairy) are on
pages 300-301.
This is supposed to be ok with any dairy substitute-Daniel loves it -I make his with Aussie rice milk, and its supposed to turn out ok with neocate. 600 mls of milk substitute
Beat egg replacer, water, sugar, margarine and arrowroot in a bowl while heating the milk in a large saucepan on the stove. When milk reaches simmering point pour in the
mixture and continue to beat over the heat until mixture boils and thickens. Remove from heat and cool a little-pour into jelly moulds, icypole or any other spare container-I
call my little square containers with lids 'dixi cups' and Daniel thinks they're great.
1/2 cup sugar
2 teaspoons egg replacer (I use canola oil)
4 tablespoons water
30 g of nuttelex
1/2 cup of arrowroot or cornflour (I use arrowroot)
For that extra Cuisine touch, some of the pears (soft ones of course!) are Goes down well for dessert or at parties! 2. I made some jelly using pear syrup, magic cordial, and gelatine.
1. 125mls of hot water into a container with three teaspoons of gelatine (we
use Davis Gelatine from Woolies).
Stir briskly with a fork until the gelatine is dissolved. Add another 375ml
of liquid (thus 500ml liquid altogether). It can be water , but we normally
use the pear juice from the can (the light syrup).
It is then put in the fridge to cool. Ready within an hour or an an hour
and a half.
laid in the bottom of the dish.
My kids liked it, but it does not taste like aeroplane jelly to me.
I followed the gelatine recipe until dissolved, I think it was 3 teaspoons of gelatine to
125mls of hot water. Stir until dissolved then add to 1/2 pear pureed into 350mls of pear syrup, and the rest magic cordial up to a 500ml quantity.
You may like more or less magic cordial to taste.
I used to make 'lemon jelly' using 1/2 cup warm
water, 1/2 cup sugar (heat in a pan until the sugar is
dissolved), add 1/2 teaspoon citric acid, then 300 ml cold
water. Then add 3-4 teaspoons of gelatine dissolved in 1/2
cup boiling water. Stir well and place in the refrigerator
until set. I'm sure you could adapt the recipe to use
tinned pears.
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Product info: Cahills Old Fashioned Fudgy Caramel sauce
Sugar
This may be possible for some to eat! it is great with cooked pear and in pear pie, on waffles and pancakes and I am sure it could substitute for caramel top and fill - it is just great.
The manufacturer is Cahills Family Restaurants Unit 6 Kiama Crt, Kiama St Bowral 2576, NSW Aust. I bought it at Coles in March( 2000?).
Condensed Milk
glucose
golden syrup
lecithin
vanilla (natural)
water added
macaroons which everyone here 2 egg whites Preheat oven to 180C.
eats plain and with FAILSAFE custard and/or icecream. They are nice and
crisp.
1 cup castor sugar (or 1/2 cup castor sugar + 1/2 cup brown sugar)
1/2 cup white rice flour
1/2 cup cornflour
1 teaspoon vanilla essence
Line 2 baking trays with nonstick baking paper.
Combine all ingredients in a mixing bowl and beat for 5 minutes.
Place dessert spoonfuls of the mixture 2 cm apart on the trays.
Bake in the preheated oven for 10-15 minutes or until lightly browned.
Stand on trays for 5 minutes before cooling on a wire rack.
Beat egg white with fork till frothy but not stiff. Add 2 tablespoons Shape into grape sized balls. Cook on sheet of greaseproof paper - 6 at a If mixture spreads without rising add more sugar and slightly extend cooking
1 egg white
pure icing sugar
sugar, beat until well mixed. Continue adding 2 tablespoons sugar at a time
until kneadable (14-16 tablespoons). It should be white and dry to touch
without crumbling (like fondant).
time,placed on outer edge of turntable. Cook on HIGH for 1-2 minutes. Cool
on rack.
time.
Caroline
Ingredients: 1 Cup brown sugar 1 teaspoon butter (Nuttelex) Instructions: 1. Combine brown sugar and water and bring to boil
This could be useful for those of us who are financially intolerant of Maple Syrup in large
1 cup boiling water 1/2 teaspoon vanilla
1/2 cup white sugar
2. Caramelize white sugar by heating it in a frypan until sugar melts and turns
brown
3. Add brown sugar to from step 1; simmer until smooth and thick.
4. Pour into a container containing butter (Nuttelex) and vanilla.
amounts!!
Alison
1/3 cup rice
600mls rice milk/milk/soy (I use rice milk, have been told it turns out with neocate)
1 - 2 tablespoons of sugar (I use 1, as rice milk is sweet on its own)
Mix in oven proof container, bake for 3 hours on 100 degrees. Daniel has it with rice milk icecream served on the top.
Jenny S
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1 small rutabaga, peeled and cubed
1. In steamer over boiling water, steam rutabaga until nearly tender, about 15 minutes. Add pear and continue to cook for another 5 to 10 minutes, until rutabaga is tender. Remove from heat and drain well. 2. Puree rutabaga and pear in food processor until smooth. Add yoghurt, butter, and seasonings to taste. 3. Heat in microwave or saucepan at medium heat until heated through (if necessary).
1 ripe pear, peeled, cored and cut in chunks
1/4 cup plain yoghurt
1 tbsp. butter
Salt