RED VELVET BROWNIES
200g dark chocolate
250ml castor sugar
15ml red food colouring
500g thick cream cheese
125ml castor sugar
5ml vanilla essence
Put chocolate and butter into a bowl and microwave on defrost for 2 minutes or until melted and smooth. Cool slightly.
Beat the eggs and sugar, then beat in the melted chocolate. Add the colouring and mix well. Stir in the flour and spread the mixture into a greased and well lined 20x30cm pan, make sure the lining extends over the edges of the pan.
Combine the cream cheese, castor sugar, eggs and vanilla and mix well. Spread this on top of the brownie mixture.
Bake at 160°C for 40 to 50 minutes or until the cheesecake mixture is set.
Remove and cool completely before cutting into slices.
COFFEE AND WHITE CHOCOLATE BROWNIES
Makes about 18-20
180ml castor sugar
45ml coffee powder
3 extra-large eggs
125ml pecan nuts, chopped
100g white chocolate, chopped
extra melted white chocolate for drizzling
Grease and line an 18x20cm cake tin. In a saucepan, combine butter, sugar, chocolate and coffee over a low heat until the chocolate is melted. Remove from heat, cool and beat in eggs and vanilla.
Sift in flour and mix well. Lastly mix in the nuts. Pour into prepared pan and push the pieces of white chocolate into the mixture.
Bake at 180°C for 30 to 40 minutes, until firm. Cool in tin and drizzle with melted white chocolate before cutting into squares.
CARROT AND PINEAPPLE TRAY BAKE
Makes 35-40 squares
375ml castor sugar
375ml grated carrots
400g can of crushed pineapple, well drained
5ml baking powder
5ml bicarbonate of soda
10ml ground cinnamon
125ml chopped pecan nuts
125g thick cream cheese
625ml icing sugar
chopped pecan nuts for sprinkling
Beat the eggs and sugar until thick and pale. Beat in the oil. Using a wooden spoon mix in the carrots and pineapple.
Sift the flour, salt, baking powder, bicarbonate of soda and cinnamon and fold in. Mix in the nuts.
Pour into a greased and lined 30x40cm pan and bake at 180°C for 30 to 40 minutes or until a skewer inserted into the cake comes out clean. Remove from oven and cool in the pan.
Remove from pan and spread with cream cheese icing and sprinkle with nuts.
ICING: Beat the butter until fluffy. Add the cream cheese and beat until well combined. Add the icing sugar and beat to form a spreadable icing.
RHUBARB AND ORANGE TRAY BAKE
grated rind of 1 orange
10ml baking powder
Wash and cut the rhubarb into 3cm long pieces. Place in a baking tray lined with non-stick baking paper.
Drizzle with honey and roast in the oven at 180°C for 15 minutes until the rhubarb is just tender. Remove and set aside.
Beat the eggs and sugar with an electric mixer until thick and foamy. Beat in the oil. Add the vanilla and orange rind.
Sift the four and baking powder and fold into the egg mixture.
Pour mixture into a greased and lined 30x40cm deep pan. Scatter the rhubarb on top.
Bake at 180°C for 30 minutes or until a skewer inserted into the cake comes out clean. Remove and cool in the pan.
Serve cut into slices with whipped cream or custard.
APPLE TRAY BAKE
225g butter, softened
310ml castor sugar
125ml plain yoghurt
3-4 apples, peeled, cored and thinly sliced whole
light brown sugar for sprinkling
45ml apricot jam, warmed
Cream the butter and castor sugar well. Add the eggs one at a time beating after each addition. Beat in the vanilla.
Sift the flour and baking powder and add to the creamed mixture with the yoghurt.
Spread half the mixture into a greased and lined 30x40ml cake pan. Cover with a layer of the sliced apples. Top with the remaining batter and then finish with a layer of apples. Sprinkle with some brown sugar.
Bake at 180°C for 30 to 40 minutes or until a skewer inserted into the cake comes out clean.
Remove and brush with the warm apricot jam.
Cool in the tin before cutting into squares. Delicious served with whipped cream. - The Star