Turkish Pizza (Vegetarian)

Recipe and picture from www.taste.com.au

Ingredients (serves 4)
1/4 cup (60ml) olive oil
2 garlic cloves, crushed
300g baby spinach
Grated rind and juice of 1 large lemon, plus lemon wedges to serve
1 round Turkish bread or half a rectangle of Turkish bread, halved sideways through the centre
1 cup grated mozzarella cheese
1 cup crumbled feta cheese

Method
1. Preheat the oven to 190°C.
2. Heat 1 tablespoon of oil in a frypan, then add the garlic, spinach, lemon rind and half the juice. Toss over low heat until the spinach is just wilted. Allow the spinach to cool, then squeeze out excess liquid.
3. Arrange the spinach mixture over bread base, squeeze over remaining lemon juice, then top with cheeses and season with pepper. Top with the other bread half and drizzle with remaining oil. Wrap completely in foil and place on a baking sheet. To flatten, place a heavy baking tray on top and bake for 10 minutes. To serve, unwrap and serve with lemon wedges.

"Impossible" Coconut Pie

Recipe and picture from www.taste.com.au

"Impossible" because it's just not possible to go wrong with this recipe. It's so easy!

Ingredients (serves 4)
4 eggs
225g (1 cup) caster sugar
100g unsalted butter, softened
100g slivered almonds
1 cup desiccated coconut
2 tbs grated lemon rind
2 tbs grated orange rind
125ml (1/2 cup) lemon juice
125ml (1/2 cup) orange juice
250ml (1 cup) coconut milk
1/2 cup plain flour, sifted
Lightly whipped cream and fresh passionfruit pulp, to serve

Method
1. Preheat oven to 180°C.
2. Place the eggs, sugar, butter, almonds, coconut, lemon and orange rind and juice, coconut milk and flour in a food processor and blend until well combined. Pour into a buttered 28cm pie plate. Bake for 1 hour until lightly browned. Set aside to cool, then refrigerate for 1 hour to chill.
3. Slice and serve with a little whipped cream and passionfruit.

Chocolate Tofu Pie

Recipe and picture from www.exploreveg.org

Ingredients
1 12-ounce bag non-dairy chocolate chips (about 2 cups)
1 8- or 10-ounce package of soft silken tofu
1 tablespoon vanilla extract
1 vegan graham cracker crust, such as Keebler’s Graham Cracker Ready Crust
1 cup sliced strawberries or whole berries (optional topping)

Method
1. Melt the chocolate chips in a double boiler, saucepan, or microwave.
2. Blend the silken tofu in a food processor or high-powered blender until creamy. Add the melted chocolate chips and vanilla extract, blending well.
3. Pour the filling into a graham cracker crust, top with fresh fruit (if desired), and refrigerate for 2 hours.

Apple & Cinnamon Slice

Recipe and picture from www.taste.com.au

Ingredients (serves 8)
340g pkt golden buttercake mix
1 cup (90g) desiccated coconut
125g butter, melted
400g can apple pieces
300g sour cream
1 tsp cinnamon sugar

Method
1. Preheat the oven to 180°C. Grease a 20cm square cake pan. Line base and the two opposite sides with baking paper, extending the paper 5cm over edge of pan.
2. Combine cake mix, coconut and butter in a medium bowl. Press mixture evenly over base of prepared pan. Cook for 15 mins, or until lightly browned. Cool slightly.
3. Spread apple evenly over base, then spread sour cream evenly over apple and sprinkle with cinnamon sugar. Cook for further 20 mins, or until sour cream has set.
4. Cool in pan. Cut the slice into fingers to serve.

Best Ever Pie Crust

Recipe and picture from www.allrecipes.com
"You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky."

www.allrecipes.com

INGREDIENTS
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water

DIRECTIONS
1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
2. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

Sweet Potato Pie I

Recipe and picture from www.allrecipes.com

INGREDIENTS
1 (1 pound / 454g) sweet potato
1/2 cup (115g) butter, softened
1 cup (200g) brown sugar
1/2 cup (120ml) milk or evap milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

DIRECTIONS
1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Creamy Caramel Flan

Recipe and picture from www.allrecipes.com

INGREDIENTS
3/4 cup white sugar
1 (8 ounce) package cream cheese, softened
5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
3. In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
4. Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

Homemade Fresh Pumpkin Pie

Recipe and picture from www.allrecipes.com

INGREDIENTS
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup cold water


DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
1. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove the peel.
2. Return pumpkin to the saucepan and mash with a potato masher. Drain well.
3. Prepare pie crusts by mixing together the flour and salt. Cut shortening into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
4. With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside down 8-9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
5. In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

Chocolate Cornstarch Pudding

Recipe and picture from www.allrecipes.com

INGREDIENTS
1/2 cup (100g) white sugar
3 tablespoons unsweetened cocoa powder
1/4 cup (30g) cornstarch
1/8 teaspoon salt
2 3/4 cups (650ml) milk
2 tablespoons margarine or butter
1 teaspoon vanilla extract

DIRECTIONS
1. In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon.
2. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

Raspberry Cup Cakes

Recipe and picture from www.allrecipes.com

Like mini no-bake cheesecakes. Original recipe yield: 12 cupcakes

INGREDIENTS
3/4 cup (65g) graham cracker crumbs
1/4 cup (30g) chopped pecans
3 tablespoons (45g) butter, melted
3/4 cup (90g) fresh raspberries, crushed
1/2 (8 ounce) package (112g) cream cheese
10 1/2 fluid ounces (315ml) sweetened condensed milk
1 cup (75g) frozen whipped topping, thawed

DIRECTIONS
1. Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
2. Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
3. Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.

Key Lime Pie

Recipe and picture from www.verybestbaking.com

Ingredients:

1 prepared 9-inch (6 oz.) graham cracker crust
1 can (14 oz.) Sweetened Condensed Milk
1/2 cup (about 3 medium limes) fresh lime juice
1 teaspoon grated lime peel
2 cups frozen whipped topping, thawed
8 thin lime slices (optional)

Directions:
BEAT sweetened condensed milk and lime juice in small mixer bowl until combined; stir in lime peel. Pour into crust; spread with whipped topping. Refrigerate for 2 hours or until set. Garnish with lime slices.

Strawberry Cheesecake Pie

Recipe and picture from www.verybestbaking.com

Ingredients:
1 prepared 9-inch (6 ounces) graham cracker crumb crust
2/3 cup (5 fluid-ounce can) evaporated milk
1 package (8 ounces) cream cheese, softened
1 large egg
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon grated lemon peel
1 1/2 to 2 cups halved fresh strawberries
3 tablespoons strawberry jelly, warmed

Directions:
1. Preheat oven to 325°F.
2. Place evaporated milk, cream cheese, egg, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into crust.
3. Bake for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Arrange strawberries on top of pie; drizzle with jelly. Refrigerate for 2 hours before serving.