Apple Brown Betty


3 Granny Smith apples, peeled,cored and sliced 1/4 inch thick
2 tablespoons fresh lemon juice
4-1/2 tablespoons unsalted butter, melted
4 teaspoons granulated sugar
2 cups fresh bread crumbs
1/4 cup firmly packed light-brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground mace
1/2 teaspoon ground cinnamon
1 tablespoon cognac


  1. Heat oven to 375ºF.
  2. In a large bowl, toss the apples with lemon juice.
  3. Brush 4 six-ounce ramekins with 1/2 tablespoon melted butter and sprinkle with the granulated sugar to coat.
  4. In a small bowl, combine the bread crumbs with 4 tablespoons melted butter. Add remaining ingredients to the apples and toss. Divide a third of the bread crumbs among the ramekins. Arrange half the apples over bread crumbs and add another third of the crumbs. Repeat with the rest of the apples and bread crumbs. Press into ramekins.
  5. Bake for 20 minutes. Raise oven temperature to 450ºF, continue baking until tops are golden brown and apples are tender, about 15 minutes.
  6. Remove from oven and cool for 5 minutes. Run a knife around sides of ramekins and turn apple betty out onto dessert plates.

Makes 4 servings.

Source: What to have for dinner

Apricot and Chocolate Charlotte


butter, for greasing
30-35 ladyfinger cookies


1/4 water
1/2 cup granulated sugar
6-7 fresh apricots (about 10 ounces), pitted and diced
juice of 1 lemon
1/2 tablespoon unsalted butter
2 teaspoons honey
1 tablespoon apricot preserves
2 teaspoons balsamic vinegar

Chocolate Mousse

4 ounces semi-sweet chocolate, coarsely chopped
2 tablespoons unsalted butter
3 tablespoons creme fraiche
2 egg yolks
3-1/2 egg whites (7 tablespoons)
1 tablespoon superfine sugar or granulated sugar


  1. Start with the apricots. Put the water and sugar into a saucepan and heat gently until the sugar has dissolved. Put the apricots into a heatproof bowl, then pour the syrup over them and add the lemon juice. Let cool, then drain the apricots, reserving the syrup.
  2. Melt the butter in a small skillet. Add the apricots and saute until golden. Remove from the heat and add the honey, apricot preserves, and vinegar. Return to the heat and cook for another 2 minutes, then let cool.
  3. For the chocolate mousse, melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Remove from the heat and fold in the creme fraiche, then the egg yolks.
  4. In a clean, dry bowl, whisk the egg whites and sugar to stiff peaks, then gently fold into the chocolate mixture to form a smooth mousse.
  5. To make the charlotte, lightly grease a 6-inch diameter charlotte mold and line the bottom with parchment paper.
  6. Dip the ladyfingers into the reserved apricot syrup, then use to carefully line the charlotte mold, making sure they are tightly placed.
  7. Spoon one-third of the chocolate mousse over the bottom, spoon over half of the cooled apricots, then cover with a layer of dipped ladyfingers. Repeat the layers, finishing with a layer of ladyfingers. If necessary, trim off any excess ladyfingers from around the edge to level the top. Cover the top with wax paper and place a few small plates on top as weights. Let chill in the refrigerator overnight.
  8. One hour before serving, turn the charlotte out onto a serving plate and let stand at room temperature. Decorate with any leftover apricots and serve with creme fraiche or freshly whipped cream.

Makes 6 servings.

Source: Chocolat

Coconut Macaroons


1/2 cup egg whites (approx. 4 large eggs, separated)
1/4 tsp salt
1/2 tsp cream of tartar
1 tsp vanilla
1 cup sugar
2 cups shredded sweetened coconut


  1. Preheat oven to 325°F (160°C). Cover three large baking sheets with foil or heavy brown paper.
  2. In a medium bowl beat egg whites, salt, cream of tartar and vanilla until soft peaks form. Gradually beat in sugar, 2 tbsp at a time, beating well after each addition. Continue beating until stiff and glossy. Fold in coconut.
  3. Drop small spoonfuls 1-1/2 inches apart onto prepared baking sheets and bake for 20 minutes or until lightly browned.
  4. Remove from oven and allow to cool 5 minutes before transferring to cooling racks.
  5. Store in a tightly covered container.

Makes 6 dozen cookies.

Source: Manitoba Egg Farmers

Glutinous Rice Sweet Potato Balls


300 g glutinous rice flour
200 g sweet potatoes
2 tbsps tapioca flour
10 pandan leaves
a few drops of green food colouring
a pinch of salt
100 g palm sugar (grated and mixed with 1 tbsp castor sugar)
250 g grated white coconut


  1. Steam grated white coconut on 2 pieces pandan leaves with a pinch of salt for 10 minutes. Leave to cool.
  2. Remove skin of sweet potatoes and steam for 15 minutes or until cooked. Mash while still warm.
  3. Crush pandan leaves till fine. Add water to make 200 ml pandan juice. Filter to remove leaves. Add salt and green food colouring.
  4. Put glutinous rice flour and tapioca flour in a mixing bowl. Add in mashed sweet potatoes. Pour in pandan juice and knead till dough is smooth and spongy. If it is too dry, add some more water.
  5. Pinch a small lump of dough. Roll into a ball and flatten. Put a little palm sugar at the centre and seal well. Place the balls in a bowl.
  6. Bring a big saucepan of water to the boil. Drop the balls into the boiling water. When the balls rise to the surface, keep boiling for another 2 minutes. Scoop up each ball with a strainer and coat in grated coconut.

Source: Delicious Nyonya Kueh and Dessert

Orange Truffles


1/4 cup butter, chopped
1/3 cup (2-1/2 fl oz) whipping cream
7 oz semisweet chocolate, chopped
1 egg yolk
1 teaspoon grated orange peel
2 tablespoons finely chopped mixed citrus peel
2 tablespoons Grand Marnier
unsweetened cocoa powder


  1. In a small saucepan, combine butter and cream. Cook on low heat until butter melts and cream bubbles around edge.
  2. Remove from heat and add chocolate. Cover and let stand until chocolate melts. Stir until smooth.
  3. Stir in egg yolk. Mix in orange peel, citrus peel, and Grand Marnier. Chill until firm.
  4. Form into 40 balls. Roll in cocoa. Refrigerate in an airtight container up to 2 weeks.
  5. To serve, place in small paper or foil cases.

Makes 40 truffles.

Source: Chocolates & Petits Fours