chez cake

Crust:
1C graham cracker crumbs
2T sugar
¼C melted butter or marg.

Filling:
8oz. softened cream cheese
1/3C sugar
¼t almond extract
1C whipping cream

Topping:
1C sour cream
2t sugar
½t vanilla extract

Crust:
In a small bowl combine crumbs, sugar and butter stirring with fork to mix well. Press mixture to bottom and side of pie pan with spoon and chill.
Filling:
Beat cheese until fluffy. Add extract and gradually add sugar. Blend well. Whip cream and fold in. Spoon into cooled crust. Begin chilling, meanwhile make topping.
Topping:
In medium bowl with wooden spoon beat sour cream, sugar and vanilla. Spread topping onto filling with spatula. Continue chilling.

Chocolate Marzipans

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Chocolate Marzipans
(by Ainy from karachi)
Ingredients:

Marzipan 1 pound
Candied cherries(chopped) 1/3 cup
Preserved ginger(chopped) 1 ounce
Dried apricots(chopped) 1/4 cup
Dark chocolate 12 ounces
White chocolate 1 ounces
Confectioners sugar to dust

Method:
1. Line a cookie sheet with baking parchment.
2. Divide the marzipan into 3 balls and knead each ball to soften it.
3. Work the candied cherries into one portion of the marzipan by kneading on a surface lightly dusted with confectioners sugar.
4. Work the preserved ginger into a second portion of marzipan, and then work the apricots into the third portion of marzipan in the same way.
5. Form each flavoured portion of marzipan into small balls, making sure the flavours are kept separate.
6. Melt the dark chocolate in a double boiler.
7. Dip one of each flavoured ball of marzipan into the chocolate by spiking each one with a toothpick, allowing the excess chocolate to drip back into the pan.
8. Carefully place the balls in clusters of the three flavours on the prepared cookie sheet.
9. Repeat with the remaining marzipan balls.
10. Chill until set.
11. Melt the white chocolate and drizzle a little over the tops of each cluster of marzipan balls.
12. Chill until hardened, then remove from the baking parchment and dust with sugar to serve.

Banana Split

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Banana Split
(by Farah from Lahore)
Ingredients:

Vanilla ice cream 1 scoop
Chocolate ice cream 1 scoop
Strawberry ice cream 1 scoop
Banana 1 cut length wise into 2
Chocolate sauce as required
Nuts as required
Whipped cream as required
Cherries for decoration
Wafer biscuit 2
For Chocolate Sauce:
Ingredients
Water ½ cup
Sugar 4 tbsp
Coco powder 2 tbsp

Method:
1. In a small oval plate, put scoop of each ice cream.
2. Then banana slices on the sides.
3. Top the ice cream with chocolate sauce and nuts.
4. Decorate with whipped cream, cherry and wafer biscuits.
5. Method for Chocolate Sauce: Cook sugar and water in a pan for 5 minutes.
6. Add in it coco powder.
7. Mix it a paste ¼ cup water and whisk well.
8. Cook for 2 minutes till sauce thickens, remove cool and use.

Chocolate Chip Trifle

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Chocolate Chip Trifle
(by Urooj from Islamabad)
Ingredients:

Chocolate chip cookies 16
Vanilla custard (cooked) 3 cups
Whipped cream 12 ounce
Fresh mangoes (sliced) 2
Fresh Peaches (sliced) 2
Fresh mint leaves (optional)
Sliced mango and peach for garnishing (1 each)

Method:
1. Beat whipped topping into vanilla custard.
2. Crumble 6 cookies.
3. Take a 10 inch deep glass serving dish.
4. Sprinkle 3/4 of crumbled cookies on bottom of a glass serving dish.
5. Top with 1/3 of custard mixture.
6. Place mangoes and peaches over pudding.
7. Stand remaining 10 cookies, face side out, along the inside of dish.
8. Place remaining pudding mixture over mangoes and peaches.
9. Top with remaining crushed cookies.
10. Cover it and refrigerate for 4 hours or overnight.
11. Garnish with mint leaves, mangoes and peaches.

Coconut Pudding

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Coconut Pudding
(by Nida from Pishawar)
Ingredients:

Milk 2 ½ cup
Eggs 4
Cream ¾ cup
Sugar 6 tbsp
Coconut 4 tbsp
Bread 3 slices
Rafhan Custard Powder 1 tbsp
Vanilla Essence ½ tsp
Condensed Milk 2 tbsp

Method:
1. Put all together in a blender, blend for 1 minute.
2. Pour this mixture in a grease oven proof dish and bake on 180 degrees for 25 minutes till golden brown.
3. Delicious and easy coconut pudding is ready to serve, enjoy!

Bread And Butter Pudding

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Bread And Butter Pudding
(by Naila from Quetta)
Ingredients:

Butter 75g
Milk 2 cups
Sugar 8 tbsp
Bread 3 slices (cut into 4 triangular pieces.)
Eggs 3
Vanilla essence 1/2 tsp
Almond (flaked) 2 tbsp
Raisins 1 tbsp
Yellow colour 1/4 tsp

Method:
1.Remove the crusts from the bread and cut into triangles.
2. Generously spread butter over the bread on both sides.
3. Arrange triangle slices in oven proof pan, slightly overlapping, with butter-side up and cut edges facing the same direction,
4. As you add the bread, sprinkle with flaked almond and raisins.
5. Put eggs and sugar in a bowl mix to blend well then put in milk , vanilla essence and yellow colour mix it well.
6. Pour milk mixture over bread and raisins in baking pan.
7. Do not bake ""Bread & Butter Pudding"" directly as the custard may curdle or become watery so you have to put 2 cups hot water in oven tray and then put your pie pan for bake.
8. Bake for 35-40 mins at 180-185 degrees.

Mango Surprise Flan

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Mango Surprise Flan
(by Binish from karachi)
Ingredients:

Butter 5 ounce
Sugar 5 ounce
Flour 6 ounce
Eggs 2
Baking powder 1 tsp
Vanilla essence 1 tsp
Milk 3 tbsp
Ingredients for filling:
Milk 2 cups
Rafhan custard powder 3 tbsp
Sugar 6 tbsp
Fresh cream ½ cup
Mangoes chopped or sliced 2 cups
Rafhan quick set mango jelly 1 packet

Method:
1.Beat butter and sugar till light and fluffy.
2. Then add eggs one at a time and beat.
3. Add vanilla essence.fold in sieved flour and baking powder mixture, add milk pour in a greased flan pan and bake in a pre heated oven for 20 minutes on 180 degree C.
4. Method for filling: make custard with milk, sugar and rafhan custard powder till thick.
5. Remove from stove; let it cool.
6. Then add cream, fill the flan with custard, decorate with mango slices, jelly and whipped cream.