Desserts

Apple and Lemon Cake

125g flour
¼ tsp salt
1 tsp ground cinnamon
6 Tbsp sugar
4 Tbsp Prenzel Butter Infused Rice Bran Oil
3 eggs
2 cups apple, peeled, cored and grated
¼ cup finely chopped dates

Syrup:
Finely grated rind of 1 lemon
3 cup lemon juice
2 Tbsp sugar

Preheat the oven to 180°C. Lightly oil the base and sides of a 20cm ring cake pan. Sift the flour, salt and cinnamon into a bowl. Beat the sugar and Butter Rice Bran Oil in a large bowl. Gradually beat in the eggs until thick and creamy and doubled in volume. Stir in the grated apple and dates. Lightly fold in dry ingredients. Pour the mixture into the prepared pan and bake for 20-25 minutes until a skewer inserted into the centre comes out clean.
Meanwhile heat the lemon rind, juice and sugar, stirring to dissolve the sugar.
Remove the cake from the oven and brush the syrup over the cake. Serve with freshly whipped cream or crème fraiche. For extra taste, add a little Prenzel Lemon Zest to the cream or syrup mixture.

Drinks Match: If serving this with coffee, add a little Prenzel Butterscotch Cream.


Apple Cheesecake

1 and 1/4 cups flour
1 and 1/4 tsp baking powder
1/2 tsp salt
2 Tbsp caster sugar
50g butter
1 tsp cinnamon
1/2 cup milk
2 large green apples, peeled and sliced
Prenzel Sour Apple Schnapps
250g cream cheese
1/4 cup caster sugar
1/2 cup lemon juice
3 eggs
2 tsp finely grated lemon rind
1/2 cup cream

Sift the flour, baking powder and salt into a large bowl, stir in the sugar and cinnamon. Cut the butter until the mixture resembles crumbs, make a well in the centre and pour in the milk, mix quickly with a knife to make a soft dough. Knead the dough lightly on a floured board, then roll out large enough to line the base and sides of a 23cm loose bottom flan tin. Cover the base with apple slices and drizzle with Prenzel Sour Apple Schnapps. In a food processor combine the cream cheese, sugar, lemon juice, eggs and 1 Tsp Prenzel Sour Apple Schnapps. Process until the mixture becomes smooth, pulse in the lemon rind. Pour over apples. Cook at 180°C for 40-45 minutes or until firm and just golden. Serve with whipped cream.

Baked Banana Dumplings with Gin & Lemon Sauce

For the banana dumplings:
6 small bananas
1/4 cup caster sugar
2 heaped tsp ground cinnamon
6 sheets pre-rolled puff or flaky pastry, cut into 20cm x 20cm squares
1 egg for glazing

For the lemon sauce:
Rind and juice of 1 large lemon
3 heaped tsp sugar
250ml water
3 Tbsp Prenzel Blenheim Bay Gin

To make the dumplings, peel the bananas, mix the sugar and cinamon together and roll the bananas in this to coat thickly. Place a banana in the middle of each pastry square and roll up like a croissant. Seal edges with water and cut a couple of small slashes in the top of each roll. To glaze, beat the egg and brush over the parcels completely. Place on a baking tray and cook in an oven preheated to 210°C until pastry is golden. Serve warm with the Prenzel Blenheim Bay Gin and lemon sauce. To make the sauce, remove the rind from the lemon in thin strips and cut into fine julienne (matchsticks). Put julienne into a saucepan with the sugar and water, stirring over a low heat until the sugar has dissolved, then cover the pan and allow to simmer for about 20 minutes. Remove from the heat, place in a small jug and strain the juice of the lemon into the sauce. Add the gin just before serving.

Baked Pears with Christmas Mince

4 medium size pears*
4 Tbsp christmas mince or 10 stoned dates
Grated rind of 1 orange
1 Tbsp butter
1 Tbsp sugar
¾ cup water
¼ cup Prenzel Vincon White Stock Concentrate

Core pears, cut stem about 1cm down from top and put aside. With a sharp paring knife score right around pear at its widest girth (this will stop the skin from splitting). Mix mince or dates (chopped) with softened butter, rind and sugar, fill centre of pears. Rub pear with butter and stand in oven proof baking dish, pour in the Prenzel Vincon White Stock Concentrate and water. Bake at 190°C for around 45 mins until pears are tender when pierced with a skewer. Serve hot with custard or cold with whipped or double cream.

(*you can use apples or nashi in place of pears)

Basic Prenzel Ice Cream

100g caster sugar
4 eggs (separated)
1 tsp vanilla essence
300ml cream
Prenzel Concentrate (Grand Orange, Rum or Sherry)

Place sugar and egg yolks into mixer and beat until thick and creamy, almost white. Add vanilla essence. Whip cream until soft peaks form and fold into egg mixture. Add any flavour from the Prenzel Concentrate range at this time. Add as much or as little as you like to obtain the flavour you are looking for. Beat egg whites until soft peaks form and gently fold into ice cream mixture. Do not beat this as it will make the ice cream very heavy and icy. Place mixture into an ice cream container and freeze.

Black Forest Ice Cream Cake

An excellent and easy dessert to have in the freezer for an emergency…

Supermarket chocolate sponge
Tin of black cherries
Vanilla ice cream
Prenzel Blackcurrant Schnapps
Prenzel Chocomulu

Drain cherries and mix juice with 15ml Prenzel Blackcurrant Schnapps. Chop cherries in half. Layer slices of sponge, drizzle with cherries and juice, layer vanilla ice cream, drizzle with Prenzel Chocomulu. Repeat. Finish with ice-cream on top and generous splashings of Prenzel Chocomulu. Place in freezer.

Very quick, very tasty. Serve straight from freezer or allow to soften for 30 minutes.

Blueberry Cassis Frozen Yoghurt

2 Tbsp sugar
700g blueberry yoghurt
2 Tbsp Prenzel Blackcurrant Schnapps

In a medium bowl mix the sugar into the yoghurt until it dissolves; then mix in the Prenzel Blackcurrant Schnapps. Transfer the mixture to an ice cream maker and freeze it following manufacturer's instructions.

Blueberry Muffins

2 large cups flour
3 tsp baking powder
1 dessertspoon custard powder
1 cup frozen blueberries
1 cup sugar
2 eggs
1 cup milk
3/4 cup Prenzel Lemon Infused Rice Bran Oil

Sift flour, custard and baking powder together, then add sugar and blueberries. Beat eggs, milk and Prenzel Lemon Rice Bran Oil together and add to dry ingredients. Spoon into greased muffin tins and bake in a moderate to hot oven (180-200°C) for 15-20 mins.

Boozy Berries

500g mixture of fresh or frozen berry fruit such as boysenberries, raspberries, strawberries, blueberries etc.
1/4 cup Prenzel Tipsy Topping Mixed Berry
1/4 cup Prenzel Blackcurrant Schnapps

Mix all ingredients in a bowl and leave to marinate for at least 1 hour. This is delicious served with pavolva, cheesecakes or lemon flans.

Brandied Chocolate Cherry Pate

½ cup coarsely chopped brazil nuts
1 whole egg and 2 egg yolks, beaten together
½ cup coarsely chopped glace pineapple
½ cup coarsely chopped pistachio nuts
¾ cup Ma Prenzel's Tipsy Cherries
½ cup coarsely chopped glace apricot (drained and chopped)
½ packet x 250g shortbread biscuits, diced
180g dark chocolate, chopped
¾ cup sugar
4 Tbsp water
¾ cup cocoa powder
180g unsalted butter, softened
1 Tbsp brandy
1 tsp orange rind (grated)
1 tsp lemon rind (grated)

Mix nuts, fruit and diced biscuits. Melt chocolate over hot water. Heat sugar and water over low heat, stirring until sugar is dissolved. Stir cocoa powder and butter together until smooth, add sugar syrup, melted chocolate, brandy, grated rinds and eggs. Mix well and fold into fruit and nut mixture. Turn into prepared tin, cover and refrigerate overnight.

Butterscotch Waffle Stack

225g flour
1/8 tsp salt
2 eggs
300ml milk
75g butter
Prenzel Tipsy Topping Hokey Pokey Sludge

Combine the above ingredients and cook in hot waffle irons. When cooked, stack three on a plate with ice cream in between and then pour over Prenzel Tipsy Topping Hokey Pokey Sludge.

Cassis Meringue Surprise

Whip 300ml cream, add 100ml of Prenzel Blackcurrant Schnapps. Fold in a packet of crushed meringues, freeze and serve.

Cassis White Chocolate Cheesecake

150g white chocolate chip biscuits
150g white chocolate
50g soft butter
1 Tbsp chopped almonds
250ml Prenzel Tipsy Topping Mixed Berry
250g mascarpone cheese
200g cream cheese
1/2 cup caster sugar
3 eggs
2 egg whites
300g berries
2 Tbsp icing sugar

Preheat oven to 180°C. Place the biscuits and almonds into the food processor and process until finely ground. With the motor running pour in 50g white chocolate and the butter melted together. Press the mixture evenly into the base and sides of a 16cm springform tin. Refrigerate for 40 minutes.

Slowly bring the Prenzel Tipsy Topping Mixed Berry to the boil, add the remaining white chocolate and combine well, then allow to cool a little. Beat the cream cheese, mascarpone and sugar in a medium bowl until smooth. Mix in the eggs one at a time and combine well. Beat the egg whites and fold into the chocolate mixture, adding half the berry fruit. Pour cheesecake mixture into into and bake for 1 and a half hours or until just firm. Refrigerate overnight then dust with icing sugar and garnish with remaining berries. If desired, serve with a swirl of Prenzel Tipsy Topping Mixed Berry on the side of the plate.

Cheesecake

Crush a packet of wine biscuits and add to 100g of melted butter. Press into a greased flan dish. Whip up a 500g pottle of Cheesecake mix as per the instructions (in the dairy section at supermarkets) and spread over the base. Smother with Prenzel Tipsy Topping Chocolate Mocha Mud, Hokey Pokey Sludge or Mixed Berry, and add fresh fruit if desired. Put into refrigerator to set and serve with whipped cream.


Cherry Berry

Fold 4 Tbsp liquid from Ma Prenzel's Tipsy Cherries into 2 litres of slightly melted vanilla ice cream, then add some well drained Ma Prenzel's Tipsy Cherries and a crumbled Cadbury Flake or grated chocolate. Refreeze ice cream then drizzle with Prenzel Chocomulu to serve.

Cherry Chocolates

1 bag dark chocolate melts
1 jar Ma Prenzel's Tipsy Cherries
About 1/2 cup Prenzel Chocomulu
1 chocolate mould

Melt a quarter of the melts in the microwave. Brush the inside of the mould with chocolate and leave to set and repeat. Chop the Prenzel Tipsy Cherries into small pieces and spoon into the mould. Pour over a little Prenzel Chocomulu and put into fridge until very cold. Pour over some more melted chocolate to enclose the filling and put back into the fridge to set. Repeat until all ingredients are used.

Cherry Meringue Surprise

Drain some Ma Prenzel's Tipsy Cherries and mix 1 Tbsp of liquid with a small pottle of cream cheese. Then fold in 300ml of sweetened whipped cream and the Ma Prenzel's Tipsy Cherries. Pour into meringue nests and drizzle with Prenzel Chocomulu.

Chocolate and Butterscotch Truffles

3/4 packet crushed super wine biscuits
100g soft butter
3/4 cup icing sugar
2 Tbsp Prenzel Butterscotch Schnapps
1-2 Tbsp cocoa
1/2 cup finely chopped dried fruit (such as apricots, pineapple, mango)
Coconut or grated chocolate

Mix all ingredients together and roll into balls, then roll in finely chopped dried coconut or grated chocolate and refrigerate.

Chocolate and Peppermint Dip

Melt chocolate, beat in some cream and add a couple of shots of Prenzel Peppermint Schnapps. Serve with fruit and licorice!

Chocolate Cheesecake

200g plain chocolate biscuits, crushed
70g unsalted butter, melted
500g cream cheese, softened
1/3 cup sugar
2 eggs
1 Tbsp cocoa
300g sour cream
250g dark chocolate, melted
1/3 cup Prenzel Chocomulu
1¼ cups whipped cream
Cocoa and icing sugar to dust

Brush a 23cm round springform tin with melted butter or oil and line base and side with baking paper. Mix together biscuit crumbs and butter, press firmly into base of the tin and refrigerate for 10 minutes. Preheat oven to 180°C. Beat cream cheese and sugar with electric beater until smooth and creamy. Add eggs, one at a time, beating well after each addition. Beat in cocoa and sour cream until smooth. Beat in cooled melted chocolate. Beat in Prenzel Chocomulu and pour over base. Smooth the surface and bake for 45 minutes. The cheesecake may not be fully set, but will firm up. Refrigerate overnight if possible until cold. Remove cheesecake from tin and put on serving plate. Spread the top of cheesecake with cream and then dust with cocoa powder and icing sugar.

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