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How to useTHIS COOKBOOKVIEW RECIPE ON THE MYFOODBOOK WEBSITEView any recipe on themyfoodbook website to:Collect the recipe intoyour own cookbookShare the recipe viaSocial Media and EmailReview recipePrint recipeVIEW THIS RECIPE ON MYFOODBOOKGet more recipesfrom our PartnersSHARE THE LOVELEARN MORE ABOUT OUR PARTNERSLove what you see? Share it with yourfamily and friends via Email, Facebook,Twitter and Google .Click the logos or web addresses tolearn more about our Recipe naid.com.auMonday Morning Cooking Clubmondaymorningcookingclub.com.auThe Dairy Kitchenlegendairy.com.auSHARE THIS COOKBOOKCophacopha.com.au

CONTENTSCakes, PAVLOVA & PUDDINGSPerfect Pavlova6Self-Saucing ChocolateHazelnut Pudding8Pear & Chocolate Bread& Butter Pudding10Frozen Lemon Meringue14Baked Vanilla & Ricotta Tartwith Star Anise Citrus17Best Ever Chocolate Cake19Baklava Cheesecake21Magic BeestingCustard Cake12Vanilla Custard Slice3623Ultimate WhippedCREAMBiscuits & SLICESAlmond Kifli26Instant Apple Slice28White Chocolate & RaspberryRocky Road30Chocolate Yeast Kugelhopf32Gluten Free Chocolate Crackle Slice38My Grandmother Sarah's Lokshen Kugel 40Peanut Butter Brownie Cookie Sandwich 42

35COOKBOOKSThe Dairy KitchenMEAL PLANNERS44All-time FAVOURITESGolden Drop Donuts47Chocolate Crackles49Glorious Fruit Crumble51Chocolate Brownieswith Raspberry Sauce53Vanilla Ice Cream & Hot Chocolate Sauce 55Lavendar & Vanilla Coconut IceClassic Lemon Tarts5957The All-in-oneCOOKING APPLIANCE46

Cakes,PAVLOVA &PUDDINGSPerfectly indulgent, thesescrumptious cakes and decadentpuddings will make it hard tostop at one slice.

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Perfect PAVLOVAPREP: 15 MINSCOOK: 1 ½ HOURSSERVES: 6Recipe by Devondale devondale.com.auThe seemingly simple pavlova is a difficult dish to get right, this technique willhave an amazing result every single time. It's the kitchen hack of the hot waterand everything in the bowl at once makes this foolproof saving time and effort.INGREDIENTSMETHODPAVLOVAPAVLOVA4 egg whites1. Preheat oven to 140 C or 120 C fan-forced1 ¼ cups caster sugar2. Put all ingredients into a stand mixer, adding hotwater last1 tablespoon corn flour1 teaspoon vinegar½ teaspoon vanilla1 tablespoon hot waterTOPPING300ml Devondale All RounderThickened Cream, whippedBlueberries, mango slices andpassion fruit to decorate3. Whisk for ten minutes on high speed (Mixture should lookshiny and hold stiff peaks)4. Line a large flat baking tray with baking paper and spoonmeringue into centre of tray. Shape like nest using theback of your spoon (20cm round)5. Bake 1.5 hours on the middle shelf and allow to coolin oven. It should be crunchy on the outside and likemarshmallow on the insideTOPPING1. Top the pavlova with lightly whipped Devondale 'AllRounder' Thickened Cream2. Add fresh fruits of the seasonTIPS & HINTSYou can use tined mango and passionfruit pulp if fruits arenot in season.VIEW THIS RECIPE ON MYFOODBOOK

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Self-Saucing ChocolateHAZELNUT PUDDINGPREP: 10 MINSCOOK: 40 MINSSERVES: 4-6Recipe by The Dairy Kitchen legendairy.com.auTry this simple, decadent pudding once and you’ll fall in love! It’s also agreat recipe to get older kids started in the kitchen. And, the hot tip?Make this pudding directly into the baking dish to save on dishes!INGREDIENTSMETHOD1 cup self-raising flour1. Preheat oven to 180 C (160 C fan forced). Combine flour,cocoa powder and sugar in the base of a 2 litre bakingdish¼ cup cocoa powder½ cup caster sugar2. Make a well in the centre and add egg, milk and butter,mixing the wet ingredients until combined before stirringinto the dry ingredients until smooth. Stir in chocolatehazelnut spread1 egg½ cup milk50g butter, melted3. Sprinkle brown sugar and extra cocoa powder over batter.Pour boiling water gently over the back of a large spoon,onto the cake batter.½ cup chocolate hazelnut spread½ cup soft brown sugar2 tablespoons cocoa powder, extra1 ½ cups boiling water½ cup chopped hazelnutsCream or ice cream, to serve4. Bake for 30 minutes, then, keeping pudding in oven,sprinkle over hazelnuts, and cook for a further 10-15minutes or until cake is cooked through and pudding isstill saucy. Serve with cream or ice creamVIEW THIS RECIPE ON MYFOODBOOK

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Pear & ChocolateBREAD & BUTTER PUDDINGPREP: 15 MINSCOOK: 1 HOURSERVES: 6Recipe by Devondale devondale.com.auEveryone loves bread and butter pudding. This cheat's version uses afuss free custard and store bought fruit loaf for maximum taste withoutthe long list of ingredients.INGREDIENTSMETHOD6 eggs1. Preheat oven to 160 C. Lightly grease a 20x15cmbaking dish120g icing sugar, sifted2. Place the eggs, icing sugar, cream, milk, vanilla andmixed spice in a large bowl and whisk together untilwell combined300ml Devondale All RounderCream300ml Devondale Long Life FullCream Milk3. Butter the fruit loaf slices and cut into quarters4 slices cafe-style fruit loaf4. Arrange bread pieces into the baking dish butter side upand then pour over the custard mixture. Make sure not toput bread too close together so you get lovely pockets ofcustard once cookedDevondale Dairy Soft UnsaltedButter (for spreading on bread)5. Arrange the pear slices in between the bread and thenscatter with the chocolate. Sprinkle with raw sugar1 pear, peeled and cored, finelysliced6. Place the baking dish in a large roasting pan and pourenough boiling water into the pan to come halfway up thesides of the baking dish, creating a water bath½ tsp vanilla essence½ tsp mixed spice80g dark cooking chocolate,chopped2 tsp raw sugar (added just beforebaking)Icing sugar (to serve)Devondale All Rounder Cream (extrafor serving)7. Place pudding in the oven and bake for 60 minutes oruntil custard is just set. If the pudding begins to brown tooquickly, cover with foil halfway through cooking8. Serve dusted with icing sugar. Drizzle with Devondale AllRounder CreamVIEW THIS RECIPE ON MYFOODBOOK

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Magic BeestingCUSTARD CAKEPREP: 20 MINSCOOK: 1 HOUR 15 MINSSERVES: 8-10Recipe by The Dairy Kitchen legendairy.com.auThis impressive cake is absolutely magic, one thin milky batter separates intothree unique textures in the oven, a firmer thick batter at the bottom, creamycustard in the centre and a spongey cake topping. Sounds impossible?You’ll just have to try it! Serve this cake with fresh berries or citrus.INGREDIENTSMETHODCAKECAKE4 eggs, separated1. Preheat an oven to 160 C (140 C fan forced). Line thebase and sides of a 20cm round cake pan1 ¼ cups caster sugar2 teaspoons vanilla extract1 tablespoon water125 g butter, melted¾ cup plain flour2 cups (500 ml) full cream milk,lukewarmHONEY SYRUP⅓ cup sugar2. In a clean mixing bowl, beat egg whites with an electricmixer until firm peaks form. Set aside3. In a separate bowl, beat the egg yolks, sugar, vanillaand water with an electric mixer over high speed for 5minutes or until mixture is light and fluffy. Gradually addin the butter until mixed through4. Reduce mixer speed to low, add flour and mix in untiljust combined. Gradually beat in the lukewarm milk untilincorporated. Gently fold in beaten egg whites with alarge metal spoon2 tablespoons honey5. Pour mixture into pan and bake for 1 hour 10 minutes oruntil the top is golden, and the centre is slightly wobbly.Cool in the pan until completely cold½ cup flaked almonds, toastedHONEY SYRUP⅓ cup water1. Combine sugar, water and honey in a small saucepan. Stirover medium heat until sugar has dissolved. Bring to theboil, reduce heat and simmer for 15-20 minutes or untilthickened into a syrup. Allow to cool to room temperature2. Sprinkle almonds over cake and drizzle with syrup, thenserveTIPS & HINTSWhen adding beaten egg whites to batter, begin by stirringone spoonful of the beaten egg white into the mix. It willlighten the batter and make it more accepting of theremaining egg white when you gently fold it in.VIEW THIS RECIPE ON MYFOODBOOK

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Frozen LEMON MERINGUEPREP: 30 MINSCOOK: 1 HOURSERVES: 8-10Recipe by Monday Morning Cooking Club mondaymorningcookingclub.com.au"This delicious frozen lemon meringue is my all time go to gluten free recipe,which I like to change sometimes by experimenting with different toppings andflavours. Once made, it is stored in the freezer and then taken out approximately20 minutes before serving." Vivienne PolakINGREDIENTSMERINGUE DISCSLEMON SYRUP (OPTIONAL)4 egg whitesFinely grated zest of ½ lemon¼ teaspoon cream of tartar2 teaspoons cornflour (cornstarch)225g (8 oz) caster (superfine) sugar60ml (¼ cup) lemon juice, strained2 tablespoons sugarLEMON CUSTARD4 egg yolks125g (4 ½ oz) caster (superfine) sugar125ml (½cup) lemon juiceFinely grated zest of 2 lemons300ml (1 ⅓ cups) thickened (whipping) creamVIEW THIS RECIPE ON MYFOODBOOK

Frozen LEMON MERINGUEMETHODMERINGUE DISCS1. Start this recipe the day before serving.Preheat the oven to 150 C (300 F/Gas 2)2. Line two baking trays with baking paperwhich have been marked with three20cm (8 inch) diameter circles or 28 x12cm (11 x 4 inch) rectangles3. To make the meringue discs, sprinkle theegg whites with the cream of tartar andwhisk until stiff. Mix the cornflour withthe sugar, then add to the egg whites, 1tablespoon at a time, whisking well aftereach addition4. Whisk for a few more minutes until thickand glossy. Using a spatula, spread themeringue inside the marked outlines,smoothing out to the edges5. Place in the oven, reduce thetemperature to 140 C (275 F/Gas 1) andbake for 1 hour, or until the meringuediscs are crisp to touch and will lift offthe paper easily. Place on a wire rack tocool completelyLEMON CUSTARD1. Start making the lemon custard as soonas the meringues go in the oven, as itmust be quite cold before the cream isfolded in2. Put the egg yolks and sugar in a heavybased saucepan over a low heat, mixuntil smooth and well combined, thenadd the lemon juice and zest3. Continue to stir constantly until themixture thickens and coats the back of aspoon, about 10-15 minutes4. Remove from the heat and stir foranother minute. Pour into a bowl andrefrigerate until completely cold, orplace over a bowl of ice to cool faster5. In a separate bowl, whip the cream untilfirm, then gently fold it into the cooledlemon custard one spoon at a time, untilcombined. Refrigerate until needed6. Set aside the best meringue disc tobe the top. To assemble, place onemeringue disc on a piece of baking paperand top it with half of the lemon custard.7. Do not spread the custard all the way tothe edge; when you place the next discon top, it will spread8. Repeat with another layer of meringueand the remaining filling, then top withthe final meringue layer. Wrap gentlyin foil then freeze for several hours orovernight. This can be done severaldays aheadLEMON SYRUP (OPTIONAL)1. To make the lemon syrup, combineall the syrup ingredients in a smallsaucepan, stirring over low heat untilthe sugar dissolves2. Simmer, without stirring, for about 5minutes, or until slightly thickened andtacky. Allow to cool to room temperature3. Remove the lemon meringue from thefreezer 30 minutes before serving.Drizzle the lemon syrup over the topVIEW THIS RECIPE ON MYFOODBOOK

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