Vanilla Crepes

Ingredients

• 1 1/2 cups milk
• 3 egg yolks
• 2 tablespoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons melted butter

Directions

1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

New Zealand Pavlova

Ingredients

• 3 egg whites
• 1/3 cup super fine sugar
• 1 teaspoon distilled white vinegar
• 1 tablespoon boiling water
• 2 cups heavy whipping cream
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 2 cups sliced fresh fruit

Directions

1. Preheat oven to 475 degrees F (245 degrees C). Cover a baking sheet with foil, and spray lightly with cooking spray.
2. In a large bowl, beat the egg whites to form stiff peaks. Add white sugar slowly, and continue beating. When egg whites are very stiff, add vinegar and boiling water. Continue beating until glossy surface is beginning to fade, and mixture is very stiff. Pile meringue onto prepared baking sheet. Shape into a circle 1 1/2 inches thick. Form a slight dip in the center, and make the sides slightly higher.
3. Place meringue in the oven, shut the door, and turn the heat off. Leave in the oven for one hour. Check the texture of the meringue; it should be hard with no soft spots. If soft in the center, heat oven to 250 degrees F (120 degrees C). Place meringue back into the oven, and turn off the heat. Cool when done. Transfer onto a serving platter.
4. Whip the cream until just stiff. Beat in vanilla and confectioners' sugar. Pile the whipped cream onto the meringue. Arrange the fruit on top of the whipped cream, and serve.

Pavlova Deluxe

Ingredients

• 6 egg whites
• 1/8 teaspoon cream of tartar
• 1 cup white sugar
• 1 tablespoon cornstarch
• 2 teaspoons distilled white vinegar
• 1 1/4 cups heavy cream, chilled
• 1 teaspoon vanilla extract
• 2 teaspoons confectioners' sugar
• 4 passion fruits

Directions

1. Preheat oven to 400 degrees F (205 degrees C). Grease interior of 8 inch springform pan and dust lightly with cornstarch.
2. Beat egg whites, preferably in a glass or ceramic bowl, until stiff and glossy. Make sure egg whites have absolutely no contact with grease (fresh or residual), or even a speck of yolk. Combine cream of tartar, white sugar, and cornstarch; gradually beat in to the egg whites. Sprinkle vinegar over egg white mixture, then fold it in very gently.
3. Pile meringue into prepared pan. Spread to the sides leaving a slight depression in the center. Place in preheated oven. Close the oven door, and immediately turn oven down to 250 degrees F (120 degrees C). Bake for 75 to 90 minutes. Open oven door, but leave meringue in the oven for 15 more minutes. Remove meringue to a draft free spot. Very carefully remove rim of springform pan, and allow meringue to cool completely. There may be a slight sinking in the center. Carefully remove meringue from pan base, and place on serving platter.
4. Whip cream, vanilla extract, and confectioners' sugar until thick and firm. Gently spread over the meringue.
5. Remove the pulp from the passion fruit, and spoon over cream. If using kiwi, peel and slice the fruit; arrange slightly overlapping slices in a pleasing design. Chill until serving time.

Cream Cheese Squares

Ingredients

• 2 (8 ounce) cans refrigerated crescent roll dough
• 2 (8 ounce) packages cream cheese
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 cup margarine, melted
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
3. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.