More Angel Delight Recipes!

As my last Angel Delight Recipe post has been so popular; I have found some more recipes which I thought I would share with you all.

Chocolate Mint Ice Cream (Serves 4)
Fancy an After dinner mint with a difference? Add them to Angel Delight Ice Cream to serve with a coffee; great for using up any leftover mints too.

You will need one packet of Angel Delight Ice Cream mix and 8-10 After dinner mints (any time will do!) Optional; green food colouring to give it a minty green colour.

First, follow the instructions on the packet to make the Angel Delight Ice Cream. Chop up the mints and then gently mix them through the ice cream. Next, pour the ice cream into a plastic container, seal with a lid and freeze until it's completely frozen (a minimum of 4 hours). Finally serve in either shot glasses or wine glasses with a coffee at the end of your meal.

Yummy Swiss Roll Dessert (Serves 6)
Yummy dessert made in minutes by placing slices of Swiss Roll into the base of a dessert bowl then top with Angel Delight of your choice and decorate with any fruit you like.

You will need one swiss roll (any flavour), one sachet of any flavour of Angel Delight (try to match the flavour of swiss roll to the Angel Delight flavour), 300ml of cold milk and one large dessert bowl.

Place thin slices of the Swiss Roll at the bottom of the dessert bowl. Mix up the Angel Delight with the 300ml of cold milk as directed on the pack. Finally, pour the Angel Delight all over the Swiss Roll then place into the fridge for at least 10 minutes before serving. You can even decorate with fruit (such as strawberries or raspberries) or chocolate to make it look even more yummy!

Angel Summer Berry (Serves 4)
You will enjoy this easy pudding layered with biscuit crumbs, Strawberry Angel Delight and summer fruits.

You will need one packet of Strawberry Angel Delight, eight digestive biscuits, one medium banana and twelve strawberries.

Make the Angel Delight as per the instructions on the packet and leave to chill in the fridge while you prepare the fruit and biscuits. Place the biscuits into a freezer bag and hit them with a rolling pin until they make crunchy crumbs. Next, peel the banana and cut into twelve pieces and each of the strawberries in half. Once the Angel Delight has set, layer the biscuit crumbs on top and place the fruit over the biscuit in a pretty pattern. You could try other combinations of Angel Delight flavours and your favourite fruits.

AMAZING CADBURY'S CREME EGG BROWNIES!

What you will need:

• 185g unsalted butter 
• 185g best dark chocolate 
• 85g plain flour 
• 40g cocoa powder
• 3 large eggs 
• 275g golden caster sugar 
• 6 Cadbury’s Crème eggs cut in half

Method:

1. Preheat the oven to 160C and grease a 20 cm square baking tin. 
2. Melt the butter and dark chocolate together either in the microwave or in a bowl over boiling water. 
3. Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes. You will know it's ready when the mixture becomes really pale and about double its original volume. 
4. Pour the cooled chocolate mixture over the eggy mousse, and then gently fold together. 
5. Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in to the mixture. 
6. Pour into the baking tin and cook for 15 minutes then take out of the over and gently press the cadburys crème egg halves into the mix, spacing them apart evenly. Put back in the over for another 5-10 minutes. 
7. Leave to cool before removing from tin and cutting into squares. 

Recipe found via a Facebook friend.

Easy Easter Cooking

I love easter and now that Jack is a little older I can't wait to arrange egg hunts! I used to love running around the house looking everywhere for eggs which had been hidden by the Easter bunny.
I have found a few simple recipes I would like to share; most you toddler can help you with. You will remember making most of these when you were a child! I remember making Easter Nests at first school and the misshapen nests I took home were obviously a delight to my family as they were eaten that night after dinner (and still are today!)

Easter Nests

You will need:

Cereal (cornflakes or shredded wheat) 

Cooking chocolate 

Mini eggs

Method:

Combine cornflakes (or crushed shredded wheat) with melted chocolate and shape into nest shapes in bun cases. Before the chocolate has set, place 2-3 mini eggs into your chocolate nests.

For a simpler alternative, cover Rich Tea biscuits with icing (mix icing sugar with a little water and colouring if desired). The children can then decorate them with a variety of small sweets and sprinkles.

Easter Rainbow Cake

(You could even make mini rainbow cakes; just divide the coloured mixture between cake cases)

You will need:

Vanilla cake mix (mix according to package directions)

Food colouring (pink, green and blue)

Vanilla icing or frosting

Method:

Divide the vanilla cake mix into 3 separate bowls.

Colour each bowl a different colour using the food colourings.

Grease and flour 2 cake tins and layer the different coloured mix in the tin.

Once the cake has cooked (follow cake mix packet instructions) allow to cool before spreading a thin layer of frosting between the 2 cakes.

Put one on top of the other and cover in icing sugar or frosting.

Easter Bunny Biscuits

They are also brilliant for wrapping up as Easter gifts for friends and family.

You will need:

125g butter, softened

75g caster sugar

1 egg (separated)

200g plain flour, sifted

Quarter tsp of ground cinnamon

Quarter tsp of mixed spice

Zest of 1 lemon

75g currants

2 tbsp milk

Method:

Preheat oven to 200°C/329°C/gas 6. 

In a bowl, beat the butter and sugar together using a wooden spoon or electric whisk until pale and fluffy. Beat in the egg yolk, keeping back the whites. Using a round-bladed knife gently stir in the sifted flour, spices, lemon zest and currants. Gradually stir in the milk until the dough starts to come together.

Tip the dough onto a lightly floured worktop and knead gently until smooth. Roll out to about 5mm thick the cut out the biscuits using a rabbit-shapped cutter or a cutter of your choice.

Place the biscuits on 2-3 greased baking trays and bake each tray in batches for 10 minutes and the remove from the oven.

Whisk the reserved egg whites very slightly, brush lightly over the biscuits then sprinkle with sugar. Then return to the oven for a further 5 minutes until golden. Remove biscuits from baking tray and place on a cooling rack.

Cheesecake.... Yummy!!

For a week I have been wanting to make my own cheesecake. Well, today I thought I would give it a go.
I melted the butter and chucked in the crushed digestive biscuits and mixed it around. Pushed the biscuits into the tin and then popped it into the fridge to cool. I then went on to make the cheese top. I used a family sized pot of philadelphia, icing sugar, lemon juice and caster sugar. Mixed it until fluffy and spread on the top of the biscuit base. The whole thing went into the fridge and will remain in there for 2/3 hours; ready for pudding tonight.

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Recipe for lemon cheesecake.


INGREDIENTS

110g digestive biscuits
50g butter
25g brown sugar
350g cream cheese (full fat, I use Philadelphia)
75g castor sugar
Zest of 1 lemon
Juice of 3 lemons (you need about 6 tablespoons)
150ml double cream (optional)

METHOD

1. Crush the biscuits thoroughly to fine crumbs.
2. Melt the butter in a saucepan and mix in the crushed biscuits and brown sugar.
3. Press into an 8 inch loose bottomed cake tin (I have found it much easier to turn out using one of these).
4. Chill in the fridge while you make the topping.
5. Beat together the cream cheese, castor sugar, lemon zest and lemon juice until smooth and creamy.
6. Whip the double cream until you have soft peaks.
7. Mix together the cream cheese mixture and the cream.
8. Spread over the base and chill for a couple of hours.
9. Enjoy!