Makes 4 doz

Ingredients 

• 8                  oz butter
• 3/4              cup half and half cream
• 2                  cups sugar
• 1/2              cup powder milk
•                      few drops of pink food colour
• 1/2              tsp elechi seeds crushed(cardamon seeds)
• 1/4              tsp nutmeg powder
• 1                  lb unsweetened coconut

For Stuffing

• 1/2              cup pistachio

For Rolling

• 1/4               cup coconut

Instructions

1. In a large saucepan heat butter, half and half cream and sugar, bring it to a boil and let it boil for 5 minutes, stiring a few times.
2. Add the rest of the ingredients and cook till the mixture is thick and starts forming a ball.
3. Let it cool for 10 minutes.
4. Take small amount of the mixture and roll into a 1″ ball, then roll the ball in the extra coconut.
5. Flatten this ball on a piece of plastic, put 1/2 a teasp pistachio in the centre, pick up the plastic with the four corners and make a tight bundle, making a ball again.
6. Roll the ball in coconut.

Ingredients Jambu 

• 1              lb pacific powder milk
• 6              oz all purpose flour
• 1              heaped tsp baking powder
• 2             cup whipping cream(500Ml)
• 4              cups oil for frying

Syrup

• 4               cups sugar
• 1/4            tsp nutmeg powder
• 1/4            tsp freshly ground cardomom seeds
• 1/4            tsp saffron

Instructions

1. Put the milk powder in a mixing bowl.
2. Add the all purpose flour and baking powder.
3. Make a stiff dough with the whipping cream.
4. Make small balls about 1 inch round.
5. Heat the oil in a wok at 350 degrees.
6. Deep fry the balls a few at a time (The balls will double in size) turning every few minutes to get an even colour.  Fry till they are light brown in colour and doubled in size.

Syrup:

1. Make a light syrup with sugar and 3 cups water.
2. Add the spices and the colour.
3. Add the warm balls in the warm syrup.  Let it soak for at least 6 hours or overnight.
4. Sprinkle it with almonds and Pistachio before serving.

These are ideal dunked in a cup of coffee or tea.  Or serve alongside a glass of VinSanto or other dessert wine.  Use blanched or un blanched almonds.

Makes 72 Biscotti

Ingredients

• 3/4                cup coarsely chopped dried cherries
• 2                   tbsp kirsch, brandy or water
• 1/2                cup butter, softened
• 1                   cup granulated sugar
• 2                   eggs
• 2                   tsp almond extract
• 2-1/2             cups all-purpose flour
• 2                   tsp baking powder
• 1/4                tsp salt
• 3/4                cup whole almonds, coarsely chopped
• 12                 oz white chocolate, chopped

Instructions

1. In a microwaveable bowl, microwave cherries, kirsch (water) on high for 45 seconds.  Stir; let stand until most of the liquid is absorbed, about 20 minutes.
2. In a bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time.
3. Beat in almond extract.
4. In a separate bowl, whisk together flour, baking powder and salt; add to butter mixture in 2 additions, stirring just until combined.
5. Drain cherries if necessary.  Add cherries, almonds and 1/3 of the chocolate.  Mix well.
6. Divide dough into thirds.  On a lightly floured surface, roll each into 12 inch long log.
7. Place, 2 inches apart, on parcement paper-lined or greased baking sheet;  press to flatten logs slightly.
8. Bake in 325 degree preheated oven until light golden and just firm to the touch, about 30 minutes.
9. Let cool on a pan on rack for 10 minutes.
10. Transfer log to  cutting board.  Using a sharp knife, cut into 1/2 inch thick slices.  Stand slices up, about 1/2 inch apart, on baking sheet.
11. Bake in a preheated 325 degree F oven until almost dry, about 30 minutes.
12. Transfer to a rack, cool completely.
13. In a bowl over saucepan of hot water, melt remaining chocolate.
14. Dip 1 end of each biscotti into chocolate.  Place on waxed or parchment paper-lined baking sheet;  let stand until set, about 1 hour.

Make ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for upto 1 month.

Makes 72 Cookies

Ingredients

Filling

• 1                  8oz package Cream cheese, softened
• 1/2              cup sifted powdered sugar
• 1/4              cup unsweetened cocoa powder
• 2                  tbsp all-purpose flour
• 2                  tbsp coffee liqueur or hazelnut liqueur
• 1/2             cup finely chopped pecans or hazelnuts, toasted(optional)

• 1/2              cup butter, softened
• 1/2              cup granulated sugar
• 1/2              cup packed brown sugar
• 1/2              tsp baking powder
• 1/2              tsp ground cinnamon
• 1/4              tsp salt
• 1                  egg
• 3                  tbsp milk
• 1/2              tsp vanilla
• 2 3/4          cups all-purpose flour

Instruction

For the Filling

1. In a medium bowl, combine softened cream cheese, powdered sugar, cocoa powder, the 2 tbsp flour, and the liqueur.  Beat with electric mixer on low to medium speed until smooth.  Stir in nuts.  Cover and set aside.
2. For dough, in a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.  Add granulated sugar, brown sugar, baking powder, cinnamon, and salt.  Beat until combined, scraping sides of bowl occasionally.  Beat in egg, milk, and vanilla.  Beat in as much of the 2-3/4 cups flour as you can with the mixer.  Using a wooden spoon,  stir in remaining flour.  Divide dough in half.  If necessary, cover and chill about 30 minutes or until easy to handle.
3. On a lightly floured surface, roll one portion of the dough into 12 x 8 inch rectangle.  Spread the half of the filling, stopping within 1/2 inch of each long edge.  Roll both long edges,  scroll fashion, to meet in centre.  Brush seam where dough spirals meet with water; lightly press together.  Repeat with remaining dough and filling.
4. Wrap each roll in plastic wrap.  Place on a tray or cookie sheet.  Chill for at least 4 hours or up to 24 hours.
5. Preheat oven to 375 degree.  Greese cookie sheets; set aside.  Using a thin-bladed knife, cut rolls into 1/4-inch-thick slices.  Place slices 2 inch apart on the prepared cookie sheets.  Bake about 8 minutes or until edges are firm and bottoms are slightly browned.
6. Transfer to a wire rack and cool.

Ingredients

• 4              oz butter
• 1/2           cup sugar
• 1              tsp vanilla essence
• 2              eggs
• 1              1/2 cups all purpose flour
• 3              tsp baking powder
• 1              tsp ground cardamom
• 1/4           cup milk
• 3              fuji apples
• 1              tbsp sugar
• 1              tsp ground cinnmon
•                 Icing sugar to dust

1. Preheat oven to 350 degrees.
2. Grease a 8” round springform tin with Pam or butter.
3. Line the base and side with baking paper.
4. Cream butter, sugar and vanilla together until it is pale and creamy.
5. Add 1 egg at a time, beating well after each addition.
6. Add flour, spices, milk and stir until just combined.
7. Spoon the mixture into prepared tin.
8. Peel, core and quarter apples, then thinly slice.  Push slices into batter, leaving curved half of each slice exposed.
9. Combine extra sugar and cinnamon in a small bowl, then sprinkle over apple.
10. Bake for 30-35 minutes or until cake is cooked when tested with a skewer.
11. Transfer to a wire rack to cool or serve warm dusted with icing sugar.

Ingredients

• 24                sweet crepes
• 8                  oz mascarpone cheese
• 1-1/2            cups sliced fresh strawberries
• 3/4               cup heavy cream
• 1/4               cup confectioners sugar
• 2-1/2            tbsp turbinado sugar(raw sugar)

Instructions

1. Blend the cheese and strawberries together in a blender or food processor until smooth.  Transfer the mixture to a bowl.  Using a hand mixer, add the heavy cream and confectioners sugar.  Beat until light and fluffy.
2. Assemble the cake by placing one crepe on a flat surface such as a platter or cake stand.  Spread 1 heaping tablespoon of cream in a thin layer over the crepe.  Top the cream with another crepe being sure there are no wrinkles and the crepe lays flat.  Repeat with the remaining cream and crepes.  Lightly cover with plastic wrap and transfer to the refrigerator for 4 hours oe overnight.
3. Remove the plastic wrap and sprinkle the top of the cake with the turbinado sugar.  Using a kitchen torch, melt the sugar to create the crispy top.
4. Decorate with whipped cream and strawberries.

• 1                 cup unsalted butter (8oz)
• 1                 cup powdered sugar(plus more for dusting)
• 2                 tsp vanilla extract
•                    pinch of salt
• 2                cups all purpose flour
• 1-1/4        cup finely chopped pecans