Blackberry Pavlovas

3 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
3/4 cup granulated sugar
1 small box instant vanilla or lemon pudding and pie filling
1 1/2 cup skim milk
1 (16 1/2 ounce) can blackberries, drained

Preheat oven to 225 degrees F.
Line a large baking sheet with
parchment paper.
Trace six 3 1/2-inch circles on paper.
Set
aside.

Combine egg whites, cream of tartar and vanilla extract in large
mixing bowl, Beat a high speed of electric mixer until soft peaks
begin to form.
Add sugar, 1 tablespoon at a time, while beating at
high speed.
Beat until mixture is thick and glossy.

Spread about 1/2 cup meringue mixture over each circle on
prepared baking sheet, mounding slightly around edges.
Bake for 2
hours.
Turn oven off (DO NOT OPEN DOOR).
Let meringues stand in
oven for 1 hour.
Remove meringues from oven and cool to room
temperature.
Set aside.

Combine pudding mix and milk in a 4-cup measure.
Stir well with
whisk to combine.
Let stand for 5 minutes or until thickened.

Carefully peel paper from meringues.
Place meringues on a
serving platter.
Spoon 1/4 cup pudding into each meringue.
Top
evenly with blackberries.

Yields 6 servings

Coconut Candy (Guam)

3 cups granulated sugar
1 cup milk
3 cups shredded coconut

In a saucepan, boil sugar and milk over medium heat until it
becomes a thin syrup (232 degrees F to 240 degrees F on a candy
thermometer).

Add coconut, stirring constantly to prevent burning.
Color
should be a nice golden brown.
Spread over a flat plate and let
cool.
May be eaten warm or chilled.

Makes 24 pieces.

Sticky Toffee Pudding (Australian)

3/4 cup pitted and chopped dates
1 cup boiling water
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 cup butter, softened
3/4 cups granulated sugar
1 large egg, lightly beaten

Toffee Sauce
3 tablespoons butter
5 tablespoons firmly packed brown sugar
2 tablespoons heavy cream
Additional heavy cream for accompaniment (optional)

Preheat oven to 350 degrees F (175 degrees C).
Lightly grease an
11 x 7-inch baking pan; set aside.

Place the dates in a bowl and cover with the boiling water; mix
in the baking soda and vanilla extract; set aside.

Whisk the flour and baking powder together in a small bowl; set
aside.

In a large mixing bowl, cream the butter and sugar until light
and fluffy.
Add the egg and beat well.
Stir in the flour mixture
and mix well; then add the date mixture and mix well.
Transfer
batter to prepared baking pan, spreading out evenly.
Bake for 40
minutes.

Toffee Sauce: Melt the butter in a small saucepan and add the
sugar and cream.
Simmer gently for 3 minutes.
Prick the top of the
hot pudding with the tines of a serving fork and pour the sauce on
top.
Place under a hot broiler until it bubbles.
Watch carefully,
as it burns easily.

Serve warm drizzled with heavy cream or, if desired, whip the
unsweetened cream and dollop it on top of the pudding.

Makes 6 to 8 servings.

Frosted Meringue with Kiwifruit (Pavlova)

This dessert celebrates ballerina Anna Pavlova.
It was created
to welcome her during her tour of Australia.
Another popular fruit
used to make this dessert is passion fruit.

3 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
3/4 cup granulated sugar
1 cup chilled whipping cream
2 tablespoons granulated sugar
3 kiwifruit, peeled and sliced*

Preheat oven to 225 degrees F.
Line bottom of 8- or 9-inch round
layer pan with brown paper.

Beat egg whites and cream of tartar until foamy; add vanilla
extract.
Beat in 3/4 cup sugar, 1 tablespoon at a time; continue
beating until stiff and glossy.
Spread in pan.
Bake 1 1/2
hours.

Turn off oven; leave meringue in oven with door closed 1
hour.

Finish cooling meringue at room temperature.

Loosen edge of meringue with knife; hit pan sharply on table to
remove meringue.
Invert onto plate (meringue will be crumbly on
bottom and around edge).
Remove paper.

Beat whipping cream and 2 tablespoons sugar in chilled bowl
until stiff.
Frost side and top of meringue, building up edge
slightly.
Arrange kiwifruit slices on top.
Cut into wedges to
serve.

Yields 8 servings.

* 1 1/2 to 2 cups fresh strawberries, cut into halves,
raspberries, blueberries, or a combination of these can be
substituted for the kiwifruit.

Murrumbidgee Cake

This is a wonderful cake from “Down Under.”

7 ounces whole Brazil nuts
5 ounces walnuts
1/2 pound pitted dates
3 ounces candied peel, chopped
6 ounces glacé cherries (several colors, if
possible)
3 ounces seedless raisins
Grated rind of 1 lemon
3 ounces flour
1/2 teaspoon salt
1/2 teaspoon baking powder
5 ounces granulated sugar
3 eggs, beaten
1 teaspoon vanilla extract
Spirit such as brandy, rum or vanilla or clove brandy

Preheat oven to 300 degrees F.
Line a loaf or square baking pan
with greased paper.

Put nuts and fruit into a large bowl.

Sift flour, salt and baking powder together, and add to the
fruit mixture with the sugar.
Mix well and make into a stiff batter
with the eggs and vanilla extract.
Place in the pan; flatten down
with the back of a spoon and bake for 1 1/2 to 2 hours.
Test for
doneness with a knife or skewer (if the top is browning too
quickly, cover with foil).

Leave to cool in the pan for 10 minutes before turning out.

Place in the middle of a clean tea towel.
Pierce in several
places and soak with the spirit.
Wrap the towel around the cake and
store in plastic wrap or foil.
Keep in the refrigerator.
Add more
spirit every week for 8 weeks.

Pumpkin Soup

2 pounds pumpkin, peeled
2 onions, chopped
6 cups stock
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon flour
1/4 cup cold water
1 cup light cream
Chopped parsley

Cut pumpkin into 1/2-inch cubes, removing seeds and fiber.
Place
in a saucepan with the onions, stock and seasoning.
Cook over low
heat until pumpkin is soft, about 1 hour.

Purée pumpkin in blender.
Return to saucepan.

Combine flour and water and stir until smooth.
Add to the soup,
stirring constantly, until it begins to boil.
Add cream.
Mix well.
Remove from heat.

Garnish with chopped parsley to serve.