8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups Cool Whip
1 1/2 cups apple pie filling (homemade or store bought)
2 tablespoons caramel sauce
1 cup graham crackers, crushed
2 tablespoons butter, melted
Directions:
In a large bowl, beat cream cheese, sugar and vanilla extract.
Once combined, fold in cool whip. Scoop into a piping back or ziplock bag with a corner cut off, to make layering easier.
2. In a second bowl, mix together apple pie filling and caramel sauce. Scoop into a piping back or ziplock bag with a corner cut off to make layering easier.
3. In a third bowl, combine crushed graham crackers and butter. Mix until it is the consistency of wet sand.
4. In a mason jar (or any any glass jar/cup) build your cheesecake: 1 layer graham cracker crust, 1 layer cheesecake mixture, 1 layer apple pie filling.
Continue this pattern until you reach the top. Cover the top with a dash of caramel sauce and a thin layer of crushed graham crackers. Flatten.
5. Serve and enjoy!"
13/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 tbsp lemon zest, (1 small lemon)
1/2 cup unsalted butter, room temperature
1 cup sugar
1 large egg
1 tsp vanilla extract
2 tbsp lemon juice, freshly squeezed
Directions:
Preheat oven to 350F. Prepare a large baking sheet with a non-stick spray, or parchment paper, set aside.
In a medium bowl whisk the flour, baking soda, salt, and lemon zest.
In large mixing bowl beat the butter for a few seconds, add the sugar and mix until light and fluffy. Add in the egg, vanilla,
and lemon juice. Mix until fully combined.
Continue mixing while you add in the dry ingredients. Mix until fully combined.
Drop cookie dough by the spoonful onto the prepared cookie sheet. Bake until light golden on edges,
approximately 12- 14 minutes. Remove from oven, let cool on the cookie sheet about 5 minutes
and then remove to continue cooling on a wire rack.
Once cooled prepare the glaze by whisking the powdered sugar, lemon juice, and
lemon zest together until well combined. Spoon onto the top of the cookies. Allow to sit and dry, glaze will harden.
Store cookies in airtight container at room temperature."
7 heaped cups white bread, preferably slightly stale, cut into 2.5 cm / 1" cubes (Note 1)
1 cup sultanas or raisins (or more!)1 cup sultanas or raisins (or more!)
EGG MIXTURE:
3 eggs
1 1/2 cups / 375 ml milk (low or full fat, not zero fat)1 1/2 cups / 375 ml milk (low or full fat, not zero fat)
1 cup / 250ml heavy / thickened cream (or any other cream or even more full fat milk) (Note 2)1 cup / 250ml heavy / thickened cream (or any other cream or even more full fat milk) (Note 2)
3 tbsp / 40 g unsalted butter, melted and cooled3 tbsp / 40 g unsalted butter, melted and cooled
1/2 cup / 110g white sugar1/2 cup / 110g white sugar
1 tsp cinnamon powder1 tsp cinnamon powder
1 tsp vanilla extract1 tsp vanilla extract
FINISHES / SERVING
2 tbsp / 30 g unsalted butter, melted - for top pre baking2 tbsp / 30 g unsalted butter, melted - for top pre baking
1 1/2 tbsp / 20 g unsalted butter, melted - for brushing post baking (optional)1 1/2 tbsp / 20 g unsalted butter, melted - for brushing post baking (optional)
Icing sugar, for dustingIcing sugar, for dusting
Ice cream, cream, custard, chocolate sauce, caramel sauceIce cream, cream, custard, chocolate sauce, caramel sauce
Directions:
Preheat oven to 180C/350F.
Place eggs in a large bowl, whisk briefly.
Add remaining Egg Mixture ingredients and whisk.
Add bread and sultanas, briefly mix, then set aside for 3 minutes to allow egg mixture to soak through the bread.
Pour into a 10 cup / 2.5 litre / 2.5 quart baking dish. If you have heaps of sultanas on the surface, poke them in a bit (Note 3).
Drizzle over 2 tbsp melted butter, then bake for 20 - 25 minutes or until golden on top and the inside is set but still slightly wobbly.
Brush with remaining 1 1/2 tbsp melted butter (optional), then dust with icing sugar.
Serve immediately, with toppings of choice! My favourites are ice cream, custard and cream.
1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
4 large eggs eggs
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 fruit, without seeds lemons, juiced
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar.
Press into the bottom of an ungreased 9x13 inch pan.
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice.
Pour over the baked crust.
Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.
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