PEANUT BUTTER OAT COOKIES

100 gm butter

60 gm icing sugar

2 eggs

60 gm peanut butter

150 gm plain flour sifted with

¼ tsp of baking soda

¼ tsp vanilla essence

150 gm rolled oats

300 gm chocolate chips

METHOD:

Cream the sugar & butter until

light & fluffy.

Add in eggs one by one 7 beat

well after each addition.

Add in peanut butter & stir well.

Add the remaining ingredients &

mix  into a dough.

Roll out the dough into 1cm thick.

Cut into desire shape using cookies

cutter & place into a baking tray.

Bake in the preheated oven in 170°C

for 20-25 minutes.

Remove & leave it cool before storing.

HERSHEY’S CHOCOLATE BAR CHEESE CAKE

Recipe from: New Secret Recipe

Cheesecake Layer:

2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
3 eggs
1/4 cup sour cream
1 tsp vanilla extract
4 oz. chopped Hershey chocolate bar, melted

Chocolate Cake:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract

Chocolate Frosting:

1/2 cup (1 stick) butter
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

2 cups Hershey's Milk Chocolate Chips

To prepare the cheesecake:

Preheat oven to 325 degrees F. 

Line a 10-inch round baking pan with
aluminum foil.

Let the edges of foil extend over sides of pan and
then spray the foil with non-stick cooking spray.

In large bowl, beat cream cheese, sugar and vanilla

extract at medium speed with an electric mixer until

creamy and smooth.

Whisk eggs in a bowl; add to cream cheese mixture.

Blend just until eggs are incorporated.

Stir in sour cream and melted chocolate.

Pour batter into prepared pan. Bake for 45

minutes, or until the top just starts to turn golden.

Let the cheesecake cool completely in its pan on a

wire rack then cover and chill for 4 hours.

To prepare the chocolate cake:

Heat oven to 350°F. Grease and flour two 10-inch

round baking pans.

Stir together sugar, flour, cocoa, baking powder,

baking soda and salt in large bowl. 

Add eggs, milk, oil and vanilla; beat on medium
speed of mixer 2 minutes. 

Stir in boiling water(batter will be thin). 

Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted

in center comes out clean. 

Cool 10 minutes; remove from pans to wire racks.

Cool completely.

To prepare the chocolate frosting:

Melt butter. Stir in cocoa.

Alternately add powdered sugar and milk,

beating to spreading consistency.

Add small amount additional milk, if needed.

Stir in vanilla.

To assemble:

Spread a layer of frosting on top of one chocolate cake.

Using edges of foil as handles, remove cheesecake from

 pan and peel away foil.  

Carefully layer the cheesecake on top of the frosted cake. 

If the cheesecake becomes hard to work with, you can

place in the freezer for 20-30 minutes.
 
Spread some chocolate frosting on top of the

cheesecake layer.

Place second chocolate cake on top and ice with

frosting on top and on all sides. 

Decorate the sides of the cake with Hershey's
chocolate chips.

Makes 1 (10-inch) cheesecake.

CHRISMAS PLUM PUDDING

By: Tamasin Day-Lewis From: Tamasin's Great British Classics 

Ingredients

 

200 g plain flour

1 tsp ground cinnamon

1 tsp mace

1 tsp ground cloves

1 tsp ground ginger

1 tsp ground allspice

200 g sultanas

200 g raisins

200 g currants

225 g pitted ready-to-eat Agen prunes

225 g dried apricots

225 g stoned dates

450 g molasses sugar

110 g shelled Brazil nuts, chopped

110 g almonds

200 g brown breadcrumbs

2 crisp eating apples

1 large carrot, peeled and grated

170 g beef or vegetarian suet, or substitute melted butter

6 eggs, beaten

3-4 tbsp milk

1 orange, juice and grated zest

60 ml Somerset cider brandy, or cognac

300 ml Guinness

Method

1. Lightly butter 3 x 600ml pudding basins.

2. Sift the flour into a very large bowl. Add the remaining ingredients and beat, until everything is thoroughly combined. The mixture should have a dropping consistency.

3. Fill the pudding basins to just over three-quarters full. Cover with a pleated layer of greaseproof paper and put a pleated layer of foil on top; this will allow the pudding to rise. Tie securely with kitchen string.

4. Place the puddings in a large, heavy bottomed saucepan or casserole dish on a trivet or layer of foil. You may need to use more than one saucepan. Fill the pan with boiling water, to reach halfway up the sides of the puddings. Cover with a lid and bring to the boil. Cook at a gentle simmer for 6 - 7 hours, topping up with water every couple of hours if you need to.

5. Take the puddings out of the water, remove the foil and greaseproof and leave to cool. Cover the puddings with fresh greaseproof and foil and store until ready to use. If you have made the puddings in advance, they may be fed with extra brandy through skewer holes.

6. Before serving on Christmas Day, the puddings should be steamed for a further 2-3 hours