CINNAMON AND NUT CAKE

Preparation Time: 30 minutes

Baking Time: 30 – 40 minutes
Serves 8 – 10

125 g (125 ml) butter

250 ml (1 cup) sugar
2 eggs
5 ml (1 tsp) vanilla essence
500 ml (2 cups) flour
5 ml (1 tsp) baking powder
3 ml (½ tsp) bicarbonate of soda
1 ml (¼ tsp) salt
1 can (290 g) Nestlé Dessert Cream, soured with 30 ml (2 Tbsp) lemon juice
125 ml (½ cup) chopped pecan nuts
125 ml ( ½ cup) sugar
15 ml (1 Tbsp) cinnamon

1. Preheat oven to 180° C. Grease and line a 23 cm square cake pan.

2. Cream the butter and sugar together.
3. Add the eggs and vanilla. Beat well.
4. Sift dry ingredients together and add alternatively to batter with soured
cream.
5. Mix pecan nuts, sugar and cinnamon together.
6. Pour half the batter into the prepared cake pan. Sprinkle with half the
cinnamon mixture, then pour remaining batter over. Sprinkle with the rest of
the cinnamon mixture.
7. Bake for 30 – 40 minutes. Allow to cool, then cut into squares to serve.

Preparation Time: 45 minutes

Setting Time: 2 – 3 hours
Serves 10
1 packet chocolate digestive biscuits
90 g butter, melted
500 g creamed cottage cheese
1 can (385 g) NESTLÉ Condensed Milk
200 g NESTLÉ EasyMelt Chocolate – White, melted
250 ml fresh cream
15 ml gelatine
60 ml water
100 g NESTLÉ EasyMelt Chocolate – Dark, melted
TROPICAL SMOOTHIE

125 ml peach juice

1 medium papino, cubed
1 banana, peeled
175 ml natural yoghurt
125 ml Nestlé Condensed Milk
125 - 250 ml ice cubes

Place all ingredients together in the Kenwood Smoothie Machine. Process for
15 – 30 second, until thick.
Serve immediately.

CAPPUCINO SMOOTHIE

250 ml Nestlé Ideal Evaporated Milk

½ can Nestlé Treat – Caramel
15 ml (1 Tbsp) Nescafé Classic Coffee
125 ml ice cubes
2 - 4 scoops Nestlé Ice Cream Country Fresh – vanilla, optional
Nestlé Cocoa powder for sprinkling

Combine all ingredients, except Cocoa, in the Kenwood Smoothie Machine

and process for 30 seconds. Pour into serving glasses and sprinkle with
Cocoa. Serve immediately
BURFEE

Preparation Time: 30 minutes

Setting Time: 2 hours
Makes: +- 30

250 ml (1 cup) fresh milk

750 ml (3 cups) icing sugar
500 g Nestlé Klim Full Cream Milk Powder
1 small can Nestlé Dessert Cream
30 ml (2 Tbsp) butter
10 ml (2 tsp) ground cardamom
125 ml (1/2 cup) ground almonds

Boil the fresh milk and icing sugar for 15 minutes. Meanwhile mix KLIM,
Cream and butter together. Sift into a bowl, or place in a food processor and
process until mixture resembles breadcrumbs. Add cardamom and ground
almonds. When milk and sugar mixture is ready, add to the dry mixture. Mix
well and place in a shallow 17 cm x 27 cm dish. Decorate with chopped,
coloured almonds and allow to set. Cut into diamond shaped to serve.
FUDGE

Preparation Time: 40 minutes

Makes 600g of fudge (+-24 squares)

400 g (500 ml) sugar

75 ml water
60 g (60 ml) butter
25 ml golden syrup
1 can (385g) Nestlé Condensed Milk
5 ml vanilla essence

1. Lightly grease a 27 x 17cm pan.

2. Place sugar and water into a heavy saucepan. Stir over a low heat for 10
minutes until the sugar has dissolved.
3. Add the butter and syrup, stirring until the butter has melted. Add Nestlé
Condensed Milk and bring to the boil, stirring continuously.
4. Cook gently, stirring all the time, for approximately 25 minutes until soft ball
stage (test with a sugar C, or drop a little mixture into a cup of tap water - it
is°thermometer -180 ready when the drop forms into a ball when rolled
between the thumb and index finger). 5. Remove from the stove, add the
vanilla essence and beat until it begins to thicken.
6. Pour into pan and leave to cool. Cut into squares when almost cold.
CARAMEL ALMOND BISCUITS

Light and crispy, ideal for the biscuit tin!

Preparation Time: 30 minutes

Baking Time: 10 - 15 minutes
Makes +- 60

1 recipe biscuit dough (recipe below)

1 can (380 g) Nestlé Treat – Caramel

2 ml (½ tsp) almond essence

125 ml (½ cup) ground almonds
icing sugar for dusting

1. Preheat oven to 180°C.

2. Roll out the biscuit dough to a thickness of 1cm.
3. Cut out shapes using cookie cutters.
4. Place shapes on a greased baking tray.
5. Combine Nestlé Treat, almond essence and ground almonds.

6. Place heaped teaspoonsful of almond mixture in center of each shape.

7. Bake for 10 -15 minutes, until light golden brown.
8. Dust with icing sugar before serving.
SHORTBREAD BISCUITS

Preparation Time: 20 minutes

Baking Time: 10 – 12 minutes

Makes ± 80

250 g butter or margarine

190 ml (3/4 cup) sugar
5 ml (1 tsp) vanilla essence
1 can (385 g) Nestlé Condensed Milk
10 ml (2 tsp) baking powder

1 litre (4 cups) flour

Preheat oven to 180° C. Cream butter and sugar very well. Add vanilla and
beat in the Nestlé Condensed Milk. Add baking powder and sifted flour
gradually. If the dough is very stiff, do not add all the flour. Roll into balls the
size of a walnut, place on a baking tray and flatten with a fork. Top with glacé
cherries or nuts. Bake for 10 –12 minutes until light golden.

Variations:
Choc-chip biscuits – add 150 g chopped Nestlé EasyMelt chocolate to the
basic dough mixture.
Add 100 g chopped cherries and 50 g chopped nuts to the basic dough for
Chunky Cherry Cookies.