Post Competition

Hello everyone!

I would just like to inform everyone about the recipe sharing that is happening on Taste of Pearl City. It is an 'Anyone Can Cook' competition which ends this friday. It is a really great way to share you simple and quick recipes with everyone and gather some great ideas too! All you have to do is go to this website: http://tasteofpearlcity.blogspot.com/ and follow the linking process. It is really simple and fun! I hope you get the chance to look and enter! There are some prizes too! I have already entered the following recipes:

Coconut Loaf with Passionfruit Sauce










Scrolls










Incredible Pie












Pasties












These are some of my favourites!!! I hope you share your simple and quick favourites as well!

Cheers,
Yasmin

Coconut Loaf with Passionfruit Sauce

Modified from NMAA Cooks
Images by Yasmin

This is a beautiful, citrus delight! Coconut and Passionfruit mix divinely together! However, the passionfruit sauce is optional. Enjoy! This recipe is very simple and quick to prepare (it takes a while to cook). I have had so many morning and afternoon teas with friends this week and have made about four of these loaves! It is sooo simple and easy; with only four ingredients this loaf is a winner!!! I am posting this recipe for Britany who enjoys cooking as much as I do! Thanks for the wonderful memories!

Ingredients:

For Loaf:

• 1 cup coconut
• 1 cup Self-raising flour
• 3/4 cup sugar
• 3/4 cup milk

For Sauce:

• 170g passionfruit pulp fresh or from a can
• 50g water
• 60g sugar

Method:
Heat oven to 190'C fan forced. Mix all ingredients together and cool in well greased loaf tin for 40-45 minutes (don't over cook, it will go dry).

For sauce, place ingredients in a small saucepan and cook for 7 minutes. Allow to cool slightly before serving.

Pasties

Recipe and Images from Yasmin

This is a very simple dinner to prepare when live is hectic and there are many busy and late nights. This is a meal perfect for when you don't feel like making something that takes a while to develop a great flavour, is filling and healthy. If there are any left over puff pastry sheets to fill with the meat filling, simple sweet pasties can be prepared as well. The list of fillings possible for this pastry design is endless, so have a go at mixing your favourite sweet and savoury flavours to produce something simply delicious. If serving this meal as a dinner, be sure to serve with a beautiful garden salad. I apologise in advance for this inartistic photo of the meal, we were in a hurry to eat and I couldn't prepare a decent setting for the meal. It is eaten so quickly it is hard to capture it on camera!!!

(cooked savoury pastie)

Ingredients:

For Savoury:

• 1-2 carrot
• 1-2 zucchini
• 1 sweet potato
• 1 potato
• 1 cup green beans
• 1 cup corn kernells
• salt and pepper, to taste
• 300-500g minced beef 

For Sweet:

•  2 -3 dessert spoons of jam
• 1 apple, thinly sliced and cored
• 1 cup dried fruit (of choice)
• 1/2 cup coconut 

 (Uncooked Sweet Pastie)

Method:

Take frozen puff pastry sheets out of freezer and separate, allowing to defrost on the bench.

While pastry is defrosting, prepare savoury filling. Into a large bowl, grate carrot, zucchini, sweet potato, potato, beans and corn. Add partially defrosted minced meat. Add salt and pepper to taste. Using bare hands, thoroughly combine the savoury filling. 

Using a sharp knife, divide the mostly defrosted pastry diagonally, to create two triangles. Place a small handful of the uncooked mixture in one end of a triangle piece of pastry. Mold this to fit into the triangle shape, leaving about 1-2cm room around the edges to allow room to fold the pastry. Grab the other corner of the triangle and drag it over the filling to match the triangle shape, this is symmetrical. Press down on the folded pastry to seal the triangle shape pastie. Fold over the edges of the triangle and press again to secure (this should make sure that the pastie won't open and the contents spill). Lastly, twist the ends of the triangle, as it is just excess pastry.

Continue until all filling is used. As each pastie is made, place it on an oven tray lined with non-stick baking paper. Cook for 20-30 minutes on 180'C fan-forced.

If there is leftover pastry either cut it into triangles, as done for the savoury pasties, or leave it as a square to then fold into a rectangle (as shown in picture). Prepare a sweet filling. Smooth jam over pastry. Cover with coconut, thinly sliced apple, currants, sultanas, dried apricots and/or dates. Fold symetrically, using the same method as before, whether it is a triangle or rectangle, except, for the rectangle, cut a few slits in the sides (as shown in the photo).

Cook for 20-30 minutes at 180'C fan-forced.

Anzac Slice

Recipe from Lesley Palmer (family friend)
Photos by Yasmin

I love this recipe. It is full of spirit from Anzac day and is very wholesome and filling. It is very similar in regards to ingredients to Anzac biscuits (also featured on my blog); however, it is just displayed differently - in slice form. A beautiful enhancer of this hearty snack is lemon icing. The sour flavour of lemons compliments this oat filled slice perfectly. I really love this combination. I thank my friend for sharing this recipe with me from all those years ago. I still use it every year (along with Anzac biscuits) to commemorate the Anzac troops hard work in Galipolli. Lest we forget.

Ingredients:

• 1 cup rolled oats
• 1 cup sugar
• 1 cup self raising flour
• 1 cup coconut
• 1 tblsp golden syrup, melted
• 1 egg
• 113g margarine, melted

Method:
Beat together. Spread evenly in a bake tray, lined with non-stick baking paper. Cook for 20-25 minutes at 180'C fan forced. When cool ice with lemon icing (optional). For lemon icing recipe, see Icing and Sauces Page on Blog.

Scrolls

Recipe and photos by Yasmin

Scrolls are a brilliant invention. It is the simplest of recipes; needing only two ingredients and a constant ratio of 1:2 - 1cup of buttermilk to 2cups of Self Raising Flour. From this you can be as creative or subtle as intented; however, the result is undyingly satisfying. I have made this snack or lunch many times before today, yet today is somewhat special because I am sharing a memorable cooking experience with a longtime friend. A caring primary school friend visited and we prepared this dish, alongside many others, as we prepared a feast to celebrate the end of Lenten fasting. As a beginner we made scrolls, followed by the main meal of Chicken and Corn Pie, and finishing with afternoon tea of Apple and Cinnamon Cake and lastly dessert being Incredible Pie. This was a VERY filling and enjoyable experience - as every cooking session should be. I regard my kitchen and cookbook as an old friend as I embrace the task ahead, rather than some people today who believe cooking is a burden and a nuisance. I hope you enjoy the first of many recipes being posted after my Lenten break. It is both sweet and savoury - a perfect balance to start.

Ingredients:

• Buttermilk (a carton)
• Self Raising Flour
• Fillings of choice

Filling Combinations:
Sweet:

• Plum Jam, shredded coconut, shredded apple and sultanas (as featured in photo)
• Shredded apple, cinnamon and sugar
• Nutella and choc chips
• Apricot jam, diced apricots and shredded coconut
• Strawberry Jam and mixed dried fruit
• White chocolate and passionfruit pulp
• Honey and sliced banana

Savoury:

• Vegimite and cheese
• Shredded ham, cheese and pineapple
• Salami, ham and cheese
• Semi-dried tomatoes, low fat feta cheese, ham, salami and cheese

Method:
In a bowl, combine 1 cup of buttermilk and 2 cups of flour with a fork until a soft dough forms. Flour a mat and rolling pin and roll out the dough until 1-2cm thick. Spread with a filling of your choice, sweet or savoury. Pick up pastry from one end and roll it up to the other (as shown in the photo above). Once the dough is now one big scroll, use a sharp knife to cut the scroll into 2-3cm slices. Place these lying flat on a non-stick baking tray as you cut (as shown in the photo below). Cook in an oven at 180'C fan-forced 4 for 20-25 minutes. Once cooled a little, serve.

This process can be repeated until all of the buttermilk is used. It makes approximately 2 1/2 batches. For the half batch make sure the measurements maintain that ratio of 1:2, in this case it will be 1/2:1. If you don't simplify the ratio evenly, then the dough will either be too sloppy or too hard.

Orange Cake Bites

Recipe and Images by Yasmin

I was so excited about preparing this sweet snack because I invented the recipe. What gave me this idea was founded by my mother for two reasons. One, I was originally baking a cake for her birthday and it turned out as a flop - but it still tasted fantastic, too good to waste. Which leads to reason number two, I saved the cakes and turned them into little balls of goodness, as my mother suggested. To do this I gathered a basic idea for additional ingredients from an ancient and falling apart cookbook (which is no longer in print!), called Nmaa Cooks.

This recipe was an experiment but turned out to be a success! Remember that you can always salvage previous errors in cooking, the bin doesn't need to be fed!! Another example of a way to salvage this cake catastrophy would be to make a triffel, but if you decide to do this be sure that the cake is spongy enough and not a complete flop (like mine!). I encourage everyone to have a go and see what you can do with a bit of a mess, have fun! HINT: Make sure with this recipe that the mixture isn't sloppy or too moist, otherwise it will fall apart. If it is too moist then simply add more almond meal or, if none is left, and enough quick cook oats and oatbran to allow the mixture to stick firmly together.

Ingredients:

For cake pieces:

• 1 cup butter, softened
• 2 cups white sugar
• 3 large eggs
• 2 tsp pure vanilla extract
• 3/4 cups plain flour
• 3/4 tsp baking powder
• 3/4 tsp salt
• 1/2 cup milk 

For snack mixture:

• 470g orange cake (made from ingredients above and method below)
• 100g sugar
• 115g almond meal (more if needed)
• 2 tblsps hot apricot jam
• 1-2 tblsps orange juice
• rind of half an orange
• desicated coconut, to coat
• oatbran and/or quick cook oats (if needed to combine mixture)

Method:

For Cake: cream together the butter and sugar until fluffy, in a large glass bowl. Slowly add whole eggs, one at a time, beating well after each one. Stir in vanilla extract. In another bowl, mix flour with baking powder, and salt. Add flour mixture to the creamed ingredients, while alternatively adding milk. Grease and flour two round cake tins and evenly divide mixture between both. Cook in an oven at 180'C fan-forced for 20-30 minutes (longer if needed). Remove from oven and turn onto wired racks to cool. Then refridgerate for at least one day.

For snack mixture: Use hands to crumble cake mixture into a big bowl, until it looks like bread crumbs. Using a wooden spoon, combine sugar, almond meal and orange rind to the cake. Stir in jam and juice until thoroughly combined. At this stage if mixture is too sloppy or moist add as much oatbran and quick cooking oats as required, until firm. In spoon fulls, roll mixture into balls and then roll in desicated coconut to coat. Place balls into a tupperwear container and refrigerate for 24hrs until hardened.

Orange and Lime Cheesecake

Recipe from Favourite Muffins, Biscuits, Cakes and Slices
Image by Yasmin

(Serves 8)
I am very proud of my efforts with this cheesecake because it is the first cheesecake I have ever made. During  the process I faced a few speed bumps, but all turned out well in the end. So you don't worry while baking this cheesecake I shall tell you my hicups and how to over come them. Firstly, when you press the biscuit base into the removable base make sure that it climbs a little up the sides of the tin - otherwise once you have poured in the cheesecake mixture it will start leeking out the sides!!! If this does begin to happen - as it did with me - place the tin on to a baking tray and then into the oven. In this way it will have something pressing on the base so the leeking stops. Secondly, don't worry if the mixture seems really runny once everything has been added, if you are concerned add a little bit more cream cheese, condensed milk and cream. Once it has cooked it will set and become firm. Thirdly, after folding in the whipped cream the cheesecake mixture seems very lumpy, when it doesn't appear lumpy in the photo provided. Once again don't freak out, it is meant to look like that at this stage. While it is cooking the cream seems to melt, spread out and blend in with the rest of the mixture. Lastly, if the cheesecake starts to get dark spots on the top where it has overcooked, and the rest is not yet firm, simply rotate the tin in the oven and try to forget about it!!! Keep in mind that you can't get it perfect first time everytime, even if it doesn't look exactly as it does in the picture, remember it will still taste fantastic all the same! Good Luck!

Ingredients:
For Base:

• 1 cup plain sweet biscuits, crushed
• 1/3 cup butter, melted

For Filling:

• 3/4 cup cream cheese, softened
• 2 tblsp brown sugar
• 1 1/2 tsp finely grated orange zest
• 1 1/2 tsp finely grated lime zest
• 3 tsps orange juice
• 3 tsps lime juice
• 1 egg, lightly beaten
• 1/2 cup sweetened condensed milk
• 2 tblsp double cream, whipped

• desicated coconut, toasted, to decorate
• whipped cream, to serve 

Method:

For base, place biscuits and butter in a bowl and mix to combine. Press the bisuit mixture over the base and up the sides of the well-greased 23cm flan tin with a removable base. Bake for 5 - 8 minutes at 180'C fan-forced, then cool.

For filling, place the cream cheese, sugar, orange and lime zests and juices in a bowl and beat until creamy (may start to get lumpy here due to cream cheese). Beat in the egg, then mix in the condensed milk and fold in the cream (large lumps will form). Pour the filling into the prepared biscuit case and bake for 25 - 30 minutes or unti ljust firm. Turn the oven off and cool the cheesecake in the oven with the door ajar. Chill before serving., Serve decorated with the toasted coconut and cream.

Coconut Cake with Passionfruit Sauce

Recipe from Erica
Images by Yasmin

This is a beautiful little tea cake to share among friends. I first ate this cake at a family friends home for morning tea a few years ago and have been baking it ever since. It is just so simple and sweet. I love the different textures of the coconut, passionfruit pulp and soft sponge cake, all combining perfectly in your mouth as you take the first bite. The mixture of textures, flavours and the hot sauce, balances this cake perfectly.

Ingredients:
Cake:

• 170g raw sugar
• 120g butter
• 150g SR flour
• 50g desiccated coconut
• 1 egg
• 60g milk
• 60g coconut milk
• whipped cream, to serve (optional)

Syrup:

• 170g tin passionfruit pulp
• 50g water
• 60g sugar

Method:
Preheat oven 180'C fan forced. Prepare square cake tin. Place sugar in food processor. Pulverise. In seperate bowl, melt butter. Add to sugar. Add remaining ingredients. Mix well. Pour into prepared tin. bake for 30 minutes or until golden brown on top. Cool for 10 minutes in tin. Put on rack to cool completely. For Syrup recipe visit the Icings and Sauces Page on this blog. Serve with cream and syrup.

Coconut Biscuits

Recipe from Favourite Muffins, Biscuits, Cakes and Slices
Images by Yasmin

(makes approximately 35 - 40)

I made these biscuits just in time for the new school year. They remind me of Anzac Biscuits, but they have a more refreshing flavour; just what one needs in an exhausting school day. The tang of lime and the unique flavour and texture of coconut combine perfectly in a citrus blend, to make these wonderful biscuits, suited well for packing lunches, having a snack or serving for afternoon/morning tea. I recommend this new recipe.

Ingredients:

• 1/2 cup butter, chopped
• 1 cup brown sugar
• 1 tsp vanilla essence
• 1 egg
• 1 cup SR flour
• 1 cup rolled oats
• 1/2 cup desicated coconut
• 2 tsps finely grated lemon zest
• 2 tblsps lime juice

Method:
Place all ingredients in a food processor and combine. Make small balls of mixture and place them well seperated on a greased tray. Press down to make a circular shaped biscuit. Cook at 180'C fan-forced for 12 - 15 minutes or until lightly browned. Transfer to a wire rack to cool. Serve.

Dried Fruit Balls

Recipe from Great Aunt Marie
Image by Ifood

(makes about 35)

I'm sure everyone is well educated in the many variations of the classic Rum Balls. This is a very old and much healthier varitation given to me by my Great Aunt Marie. Although I do love the classic, this recipe has a naturally sweet and scrumptious twist. These are perfect for something to nibble with a cup of tea.

Ingredients:

• 1 cup dried fruit medley (apples, apricots, sultanas)
• 3/4 cup raisins
• 1/2 cup dates, chopped
• 1/2 cup boiling water
• 1 cup skim milk powder
• 1/2 cup chopped nuts
• 1/2 cup desicated coconut

Method:
Combine dried fruit medley, raisins and dates. Pour boiling water over fruits and leave for 15 minutes. Add skim milk powder, nuts and half the coconut and mix thoroughly. Using clean hands, form into 2cm balls, roll in remaining coconut. Refrigerate, covered, for a few hours before serving.

Variation: Press mixture into a slab tin which has been sprinkled with coconut. Press remaining coconut on top.

Incredible Pie

Recipe from Yasmin
Image by Cynthia Graubart

This is my most questioned and popular dessert or dish for afternoon tea. Everybody who has tried it has asked for the recipe, so I'm posting it on my blog for all to share. This is a moist dessert that shouldn't be overcooked and mustn't be undercooked or it will be sloppy and wet. To cook it to perfection you must let it brown evenly on top. Also, the dessert has a tendency to rise really tall in the centre, so leave plenty of room in the oven. Do not fret about the centre because it is just filled with hot air, once it has sat for a while on the bench it will disperse back to its original state. Serve this dessert with whipped cream either cold or hot - preferably cold, among friends or family.

Ingredients:

• 1/2 cup flour
• 1/2 cup butter
• 4 eggs
• 1 cup sugar
• 1 cup coconut
• 2 cups milk
• 1 tsp vanilla flavouring
• whipped cream, to serve (optional)

Method:
Beat all ingredients together in a large bowl. Bake in a pie dish at 190'C fan-forced for 45 minutes. Serve with whipped cream (optional).

Anzac Biscuits

Recipe from Yasmin
Images by Yasmin

This recipe hits home for me. Every Australian knows it is a tasty biscuit with a deeper meaning. For all fighting Aussies in the war this biscuit reminds them of home, made for them by their loving families. For me, however, I am reminded of when I was a child attending the dawn service on Anzac Day, paying tribute to those lost in battle and those who helped assist Australia. I remember waking up on Anzac Day by my parents at 4 or 5 am to get ready to leave. At first I was tired, but soon after waking I would always remember the special event occuring and get ready quickly. I was very excited, every year. We would never eat breakfast before attending because we were served an extensive breakfast with friends, family and other attendees. While we awaited the opening of the ceremony everybody went to individual centres wher a family member worked or currently work. For my family we always turn to the hospital centre to meet others who understand this part of the workforce. There we were served tea, coffee or hot chocolate with a giant Anzac Biscuit! This is what I remember and love the most about this recipe... the taste, symbolism and memories.

Did You Know... Anzac Biscuits were invented for the troops because they required very simple household ingredients and both the ingredients and biscuit last. Perfect for fighting Aussies (and New Zealand Kiwis)!

Ingredients:

• 1 cup oats
• 3/4 cup coconut
• 1 cup flour
• 1 tsp bi-carb soda
• 1 cup sugar
• 1/2 cup butter
• 1 tblsp golden syrup
• 2 tblsp boiling water

Method:

Mix oats, flour, sugar and coconut. Melt butter and golden syrup together in a separate container. Mix bi-carb soda with boiling water in a separate container. Add to melted butter mix. Add to dry ingredients. Mix. Place tblsps of mixture on a greased tray. On each individual portion of mixture, press lightly so the height is approximately 1 cm. Bake in a slow over (150'C fan-forced) for 20 minutes. When lightly brown, remove, and place on a wire rack to cool. Eaten best when warm (personally) but perfect when cold as well.

Khaki Cake

Recipe from Cake Bible
Image by Yasmin

Khaki Cake is my favourite cake. Not only is it inventive and moist - it has very tasty ingredients including sultanas, coconut and golden syrup. This gives the cake a very pleasant taste and lovely texture. What I love best about this cake is the optional icing. Depending on your fridge ingredients and cravings at the time of baking, this cake is perfect for cream cheese icing or simply plain. Either way it tastes delicious. I would recommend this cake to anyone wanting to try something a little bit different.

Ingredients:

Cake Mixture:

• 1 cup milk
• 1 tblsp golden syrup
• 1/2 tsp bi-carb soda
• 125g butter
• 3/4 cup sugar
• 1 egg
• 1 1/2 cups plain flour
• pinch salt
• 1 tsp baking powder
• 1 tsp vanilla essence
• 1/3 cup sultanas
• desiccated coconut, as much wanted (recommended 1 cup)

Cream Cheese Icing (optional):

• 125g softened cream cheese
• 25g softened butter
• 1/2 tsp vanilla extract
• 250g icing sugar

(half quantity for less icing - this makes a lot)

Method:

Warm milk and golden syrup together, then stir. Add bi-carb soda and allow to cool. Cream butter and sugar, then beat in egg. Pour cooled milk mixture into butter mixture, then sift in flour, salt and baking powder. Beat well. Add sultanas and vanilla, mix well. Pour into prepared cake tin and bake for 45 minutes at 180'C. When cool, ice with cream cheese icing (optional). See Icings and Sauces Page on Blog for recipe.

Orange Jelly Cupcakes

Recipe and Image from Super Food Ideas

I have never made or tasted something quite like this before. The technique in soaking the cupcake in jelly without making it fall apart is difficult, but achievable. This idea and texture is interesting and tasty. The cupcake essentially falls apart in one's mouth, releasing a wave of orange flavour; something truly sensational. I strongly recommend decorating this cupcake half an hour before serving as it is a food that cannot be stored for many days due to the risk of mold and bacteria. Despite this factor this is a really simple and tasty treat for all to enjoy.

Ingredients:

• 1/2 Basic Muffin recipe, using only 2 eggs (see Gooey Caramel Muffin Post)
• 85g packet of orange jelly crystals
• 2 cups desiccated coconut
• 300ml thickened cream, whipped
• silver  cachous, to decorate (optional)

Method:
Bake the basic muffin recipe in cupcake form. Meanwhile, prepare jelly following packet instructions. Refrigerate for 20 minutes only. Place coconut in a bowl (only a little bit at a time - the jelly wets it). Dip one cupcake in the jelly mixture, to coat. Roll in coconut. Transfer to serving plate. Repeat with rmaining cakes, jelly and coconut. Refrigerate for 15 minutes. Cut a small wedge i the topp of each cake. Discard wedge. Spoon cream into holes. Decorate with cachous. Serve.

Coconut Slice

Recipe from 100 Favourite Muffins and Slices by Simon and Alison Holst
Images by Yasmin

This is recently my most favourite slice. It is very cheap to make, tastes fantastic and only requires everyday ingredients in a normal household. The only downside is that personally I have not yet mastered how to make this slice without it being a little bit messy to eat. My HINT is: Don't spread too much jam on the base - it is absorbed and makes it soggy and sloppy. Also NOTE: this slice is very hard to cut up into slices - it splits easily - edge pieces are the hardest to cut.

                                                                                      

Ingredients:

Pastry:                                                                                                

• 1 cup plain flour                                             
• 75g cold butter                               
• about ¼ cup cold water                                                                     

Filling:

• 1/2 cup raspberry jam
• about 1/2 cup currants or sultanas

Topping:

• 175g butter                                     
• 1/2 cups sugar
• 1 tsp vanilla flavouring
• 3 large eggs
• 3 cups coconut                                                                                                                        

Method: 

Heat oven to 220°C  (210°C fanbake). Spray 23cm square pan with non-stick pan. For pastry, put flour and cubed butter in the food processor, then process in bursts, while adding water in a slow stream. Refrigerate dough 5-10 minutes while you mix the topping. For topping, soften but do not melt the butter. In the unwashed food processor or bowl, mix butter with the sugar, vanilla and eggs, then mix the coconut. Roll out pastry to cover the base and sides of the pan. Spread it with jam and dried fruit.

Drop the topping over it in blobs (Topping will spread during cooking). Bake for 10-15 minutes, then turn down to180°C (170°C fanbake) and cook for 15-30 minutes or until the topping has browned evenly, and the centre feels firm.

Serve:

Serve warm for dessert with whipped cream or ice-cream, or cool completely before cutting into pieces of the desired size. Store in a shallow container between layers of paper, in the refrigerator for 3-4 days.

Sour Cream Apple Slice

Recipe from Yasmin
Image by Patricia Scarpin and Yasmin

This recipe has been passed down from one of my grandparent's friends to at last me and I can understand why it has not been forgotten. The recipe is really easily made and one of the best slices I have tasted. It has very few ingredients but still can entice anyone, even a chocolate lover will enjoy this just as much as plain chocolate! I do warn any taste tester of this particular slice, it is very addictive!!! This is the perfect slice for sudden afternoon tea arrangements with friends or if you receive an unexpected visitor. Once you serve this, I promise that your friends will visit you more often and demand the secret to this success!

(with coconut)

Ingredients:

·         ¼ pound (115g) melted butter

·         1 packet buttercake mix

·         1 cup coconut

·         Tin of pie apples

·         1 egg, lightly beaten

·         1 cup sour cream

·         Vanilla

Method:

Combine butter, buttercake and coconut in a bowl. Press into a greased lamington tin and cook in a moderate oven for 10 minutes. Spread the apple over the partly cooked base. Combine the egg, sour cream and vanilla in the empty bowl. Spread the sour cream mixture over the apple layer. Sprinkle with coconut and/or cinnamon. Cook for 20 - 25 minutes.

Serve for cold for dessert or afternoon tea.

 (with cinnamon)