Fruit Pizza

INGREDIENTS

* 115 g butter, softened
* 150 g white sugar
* 1 egg
* 155 g all-purpose flour
* 3 g cream of tartar
* 2 g baking soda
* 2 g salt
* 224 g cream cheese
* 224 g froze whipped topping, thawed
* 100 g white sugar
* 10 ml vanilla extract

* 1/2 cup white sugar
* 1 pinch salt
* 1 tablespoon cornstarch
* 1/2 cup orange juice
* 2 tablespoons lemon juice
* 1/4 cup water
* 1/2 teaspoon orange zest

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an un greased pizza pan.
3. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
4. In a large bowl, beat cream cheese with 75 g sugar and vanilla until light. Then fold in the whipped topping.Spread on cooled crust. Top with fruits.
5. In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.

MANGO PUDDING

Mango pudding is a popular dim sum dessert. Its texture is silky rich, and its flavor, simply wonderful. Fresh cream is called for in the original recipe, but evaporated milk gives it the same richness without the fat.




Ingredients:
750 ml pureed mango
12,5 gr agar-agar powder
1250 ml water
370 ml evaporated milk
350 gr sugar

Directions:
In sauce pan add agar-agar, sugar and water, stir and bring to boil.
Using a large bowl, mix the mango puree and evaporated milk, set aside.
Pour agar-agar mixture into mango mixture, mix well.
Pour mixture into jelly mould and chill until set at least for 3 hours.
To serve, dip the jelly mould briefly in hot water then turn the pudding out onto a serving dish. Best eaten within a day.

BANANA PUDDING

INGREDIENTS:

* 1 (5 ounce) package instant vanilla pudding mix
* 2 cups cold milk
* 1 (14 ounce) can sweetened condensed milk
* 1 tablespoon vanilla extract
* 1 (12 ounce) container frozen whipped topping, thawed
* 1 (16 ounce) package vanilla wafers
* 8-10 bananas, sliced


DIRECTIONS:

1. In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

Peach Marshmallow Cake

INGREDIENTS :
-Fresh or canned peach, sliced

FOR BASE:
-200 gm digestive biscuits
-80 gm melted butter
Crushed digestive biscuits and mix well with melted butter. Press into a 8” tin. Refrigerate for later use.

MARSHMALLOW FILLING:
-150 gm of marshmallow
-300 ml of milk (full cream milk)
-200 ml of whip cream
2 tsp of gelatine powder
Put all the ingredients into a pot. Boil over small fire until gelatine is dissolved.

JELLO TOPPING:
-1/2 pkt of peach flavor Jello
-200 ml of water
-2 tsp of gelatine powder
Boil all ingredients until dissolved

DIRECTION:
Pour marshmallow filling into the prepared baking tin with biscuit base. Put in freezer until slightly harden but not totally frozen. Take it out and arrange sliced peach. Put it back to freezer to harden a little. When slightly harden take it out and pour the slightly cool or cool Jello on it. Put in fridge to chill. Cut into small pieces to serve.

Trifle

I made this for a farewell dinner with Korean students who had been studied in here for 14 months and now has to return to their home country and also for participating MFM# 13 host by Fitri

*** Mertua sampe nambah2 tuh...hahaha

TIPS:
1. For the bananas; don't throw out the pineapple juice. Soak the sliced bananas in the juice (15 mins more or less ) and they won't turn brown.
2. For the kiwis and strawberries; are quick & easy to slice in a hard-boiled-egg slicer.



Ingredients:
1 (12 ounce) container frozen
whipped topping, thawed
1 (8 ounce) container sour
cream
1 (9 inch) angel food cake
1 (3.4 ounce) package instant
vanilla pudding mix

3 kiwis, peeled and sliced
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 (15 ounce) can crushed
pineapple, drained
1 sprig fresh mint

Instruction:
1. In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
2. Cut the cake into thirds, horizontally.
3. Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
4. Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.