EVERYDAY DELICIOUS - Kitchen

  This easy chocolate cream pie is smooth, rich, and decadent, for the perfect old-fashioned chocolate cream pie recipe everyone will love. Advertisement I consider myself more of a cook than a baker. Sometimes desserts intimidate me, so if I’m making one, go easy on me, please. This chocolate cream pie recipe is my idea of a classic, easy dessert that’s perfect for non-bakers like myself. This chocolate cream pie can be made with a store-bought frozen crust (pre-cooked and cooled), or you can go the homemade route (pro-tip: I always keep pie dough in my freezer in case the mood strikes) and my no-fail, go-to all-butter pie crust is perfect for this recipe. I recommend using high-quality chocolate and cocoa powder (Dutch) in this recipe, for the best chocolate flavor. The chocolate pudding filling comes together in no time on the stove (you have to allow at least two hours for it to chill and set before eating, but I can assure you it’s worth the wait!). Let’s dig

  A terrific morning or afternoon snack! What you need 2 cups self-raising flour, sifted 1/4 teaspoon ground cinnamon 1/2 cup brown sugar 1 cups reduced fat milk 1/3 cup oil 2 eggs 2 Granny Smith apples, cored and grated Crumble 1/2 cup rolled oats 1/4 cup KRAFT* Light Smooth Peanut Spread 1/4 cup raw sugar How to make it COMBINE  the sifted flour and cinnamon with sugar in a large bowl. Make a well in the centre, and add the combined milk, oil, eggs and apples. Stir gently until mixture is just combined. Spoon into 12 x 1/2 cup capacity lightly oiled muffin pans. COMBINE  ingredients for the crumble and spread evenly over the top of each muffin, lightly pressing into the muffin mixture. Bake at 180ºC for 20-25 minutes or until golden.

  Indulge in this smooth, creamy cheesecake with luscious loadings of delicious fruits! What you need Base 2 cups biscuit crumbs 1/2 cup butter, melted Filling 1/4 cup boiling water 1/4 cup lemon juice 1 packet lemon jelly crystals  2 x 250g block PHILADELPHIA Cream Cheese, softened 375 g evaporated milk, chilled and whipped 1/4 cup brown sugar 1 teaspoon vanilla essence Topping  passion fruit pulp  apricot halves  pineapple slices  cream, lightly whipped  hazelnuts  violets and green leaves How to make it COMBINE  biscuit crumbs and butter. Press into the base and sides of a 23cm spring form pan; chill. STIR  boiling water, lemon juice and jelly crystals until dissolved. BEAT  Philly* until smooth, stir in all remaining ingredients including jelly mixture. POUR  into prepared crumb crust, chill until firm. Decorate as required.

  What you need 1 cup wholemeal self-raising flour 1 cup plain self-raising flour 3/4 cup milk 1/2 cup raw sugar 80 g butter, melted 2 x 55 g eggs, lightly beaten 2 teaspoons grated lemon rind Topping 250 g block PHILADELPHIA Cream Cheese, softened 1/2 cup raw sugar, extra 1 teaspoon vanilla essence 2 x 55 g eggs, extra, separated and whites beaten to stiff peaks 3/4 cup raisins 2 teaspoons grated lemon rind, extra 1/2 cup silvered almonds How to make it MIX  together the sifted flours, milk, sugar, butter, eggs and lemon rind until well combined. Press mixture into a greased Swiss roll tin. BEAT  Philly*, sugar, vanilla and egg yolks using an electric mixer until smooth. Fold in egg whites, ½ cup of raisins and the lemon rind. Spread over cake mixture and sprinkle with almonds and remaining raisins. BAKE  in a moderate oven 180°C for 30 minutes or until topping is golden brown. Cut into squares to serve.

  What you need Base 1 cup sweet biscuit crumbs 80 g butter, melted Filling 500 g block PHILADELPHIA Cream Cheese, softened 1/2 cup caster sugar 1 teaspoon ground cinnamon 2 tablespoons fresh lemon juice 2 teaspoons gelatine, dissolved in 1/4 cup boiling water 1 cup cream 425 g pie apple  apple slices, brushed with lemon juice, to serve How to make it COMBINE  biscuit crumbs and butter and press into the base of a 22cm springform pan, chill. BEAT  Philly*, sugar and cinnamon using an electric mixer until smooth. Add cream and beat until well combined. Stir in juice and gelatine mixture, then stir in apple. POUR  mixture into prepared base and chill 3 hours or until set. Top with sliced fresh apple and serve.

  What you need Base 1 cup ginger nut biscuit crumbs 2 tablespoons low-fat margarine, melted Filling 500g block PHILADELPHIA Light Cream Cheese, softened 3/4 cup sour cream 1/2 cup honey  2 x 55g eggs 2 tablespoons cornflour 1 tablespoon lemon juice 200g diced dried apricots, soaked in 1 cup water, drained How to make it COMBINE  biscuit crumbs and margarine then press into the base of a greased 20cm springform pan; chill. BEAT  Philly*, sour cream and honey using an electric mixer, until smooth. Beat in eggs, one at a time, then beat in cornflour and juice until smooth. Stir in the drained apricots. POUR  mixture into the prepared base and bake at 170°C for 45-55 minutes or until just set. Allow to cool in oven with door ajar. Serve chilled or at room temperature.