You won't believe how easy this is.   

     In a large mixing bowl combine the condensed milk and whipped cream. Slowly add the lemon juice and some grated lemon peel. Stir well with more grated peel.  Empty into the pie shell. Chill for at least 2 hours before serving.

10 digestive biscuits
1/2 Cup melted butter
Crush the biscuits and mix with the melted butter.  Press into
a pie pan.

1 can Nestle's sweetened condensed milk
1/2 pint heavy double cream, whipped
Juice of 2 or 3 lemons
Grated lemon peel

     Make the custard (vanilla pudding) according to the directions on the packet - add a little more milk so that it is not too thick and can be poured. 

     Cut the sponge cake into thin slices and put half into 1 large serving bowl. Sprinkle with half of the sherry, then spread with half of the strawberry jam.
If you are using the raspberries, put the raspberries and sugar through the blender and spread over the sponge cake.

     Wash and hull the strawberries. If the strawberries are quite large, cut them in halves or quarters. Place these over the strawberry jam. Sprinkle half
of the slivered almonds over the mixture. Pour half of the custard over the strawberries. 

     Continue the layers with the with the remaining half of the sponge cake. Sprinkle the rest of the sherry over the cake. Spread the rest of the straw-
berry jam over the cake (or the rest of the raspberry purè. Drain the peaches and place these over the the mixture. Sprinkle the remaining slivered almonds 
over the the peaches, then top with the remaining custard. Chill for about one hour. Whip the cream and top with whipped cream and sliced strawberries 
before serving.

     If you wish to serve the parfait individually. Make the parfait as instructed above, spoon into tall parfait glasses or dessert dishes and top with
whipped cream and sliced strawberries before serving.

(Serves 8)

1 pint (4 dl) custard (medium thick vanilla pudding)
1 oblong sponge cake
1/3 Cup (2/3 dl) sherry
1 small jar strawberry jam (ca. 6 oz)
or 8 oz (250 g) raspberries
1/2 Cup (1 dl) sugar
1 punnet fresh strawberries
1 small tin sliced peaches
1/4 Cup (1/2 dl) toasted, slivered almonds
1 Cup (2 dl) whipping cream
1/4 Cup strawberries (extra)

     Sift flour and baking powder and with a pastry cutter, mix until crumbly. Pack this into the bottom of a 9x9 or 10 x 10 (22 cm x 25 x 25cm) paper-lined, buttered pan. Bake at 350 - 375 F (180 - 190 C) for 20 minutes or until pastry is set. Set aside to cool and prepare the topping.

     Beat eggs well, add vanilla and sugar. Sift four, salt and baking powder over the coconut and add to the mixture. Spread over the base. Bake at 350 - 375 F
(180-190 C) or until the topping is light golden brown and cooked through. Cool. Cut into squares.

Jeanie Mecklem, 
St. Ives, Sydney, N.S.W., Australia

1/2 Cup (1 dl) butter
1/2 Cup (1 dl) brown sugar
1 Cup (2 dl) all purpose flour
1 tsp double action baking powder
(Or 1 Cup self-rising flour)

3 eggs
1 Cup (2 dl) brown sugar
1 tsp vanilla
1/2 tsp salt
1 tsp double action baking powder
1 Tbsp flour 
1 Cup (2 dl) chopped walnuts
1-1/2 Cups (3 dl) coconut

     Beat the eggs, sugar and cream of tarter until light and fluffy. In a saucepan, melt the butter with the grated rind and juice of the half orange, and water. Heat until almost boiling.

     Sieve the flour, salt, bicarbonate of soda (baking soda), double action baking powder and add to the beaten egg mixture. Add the hot orange mixture and stir gently until the batter is smooth.

     Bake in a round cake tin for 35 minutes at 375 F (190 C) or until cake is done. (Insert a wooden until wooden pick inserted in center comes out clean.)

Jacki Kitamura
Pymble, Sydney, N.S.W., Australia

     Place all the above ingredients in the saucepan with the melted butter and stir until well blended. Place in a well-greased spring form. sprinkle with a little sugar and coconut and bake at 375 F (190 C) for 45 minutes or until cake is done. (Insert a wooden until wooden pick inserted in center comes out clean.)

Judy Williams
Mossman, Sydney, N.S.W. Australia

     Whisk the eggs in a bowl. Gradually whisk in the sifted flour. Add the remaining ingredients and whisk until well combined. Pour into a buttered, straight sided 25 cm (9-inch) pie dish.

     Bake in a moderate oven about 45 minutes. Dust with icing (powdered) sugar and serve warm. Also nice with a dollop of whipping 
cream.

Jacqueline Leith, Vientiane, Laos

(Serves 8 - 10 people)

4 eggs 
1/2 Cup (1 dl) all purpose flour
1 Cup (2 dl) castor sugar
1 Cup (2 dl) dessicated coconut
125 g (4 oz) melted butter
1 Cup (2 dl) cream
3/4 Cup (1-1/4 dl) milk
1 Tbsp grated lemon rind
1/4 Cup (1/2 dl) lemon juice

     Peel the apples, quarter them. and remove the cores. Cut the apple pieces into wedges, and put them in a saucepan with the water, the split vanilla pod and the sugar. Simmer the apples with the lid on over a low heat for about 5 mins. Completely cool the slightly mashed apple pieces, and remove the vanilla pod.

     Crush the biscuits and add melted butter. Mix well. Place two strips of buttered greaseproof or baking paper over the base and sides of a deep 20 cm (8 inch) round cake tin. Cover the base of the pan with a circle of aluminum foil. Press the biscuit crumb over the base and refrigerate while preparing the filling.

     Beat the cream cheese until soft and creamy, then add the sugar and beat well. Add the eggs, one at a time, and beat well after each added egg. Add the milk, cream and vanilla and beat until combined. Pour the mixture over the biscuit base. Cook in moderately slow oven for 45 minutes at 325-350 F 160-180C or until the custard is set. Allow to cool, then refrigerate until well chilled.

     To turn out, place the base of the cake tin in hot water for a few seconds and lift pie unto serving plate. If using a spring form, remove the sides of the form and put the base on a serving plate. Arrange hulled, halved strawberries over the top. Stir the strawberry jam and water over low heat until smooth. Push through a sieve and brush the glaze over the strawberries. Decorate with whipped cream.

(Serves 6 to 8)

125 g (4 oz) plain sweet biscuits (cookies)
60 g (1 oz) butter
125 g (4 oz) cream cheese (room temperature)
1/2 Cup sugar
1 tsp vanilla
3 eggs
1/2 Cup cream
1/2 Cup milk
1 punnet (box) strawberries
1/4 Cup strawberry jam
1 Tbsp water

     Pour fruit cocktail and juice into a bowl. Add the beaten eggs. Sift all dry ingredients and add them to the fruit cocktail mixture. Pour into 13 inch by 9 inch (40 cm by 27 cm) buttered pan and sprinkle brown sugar over the top of the batter. Bake in  moderate oven (350 F) 30-40 minutes  or until cake is done.

Topping:

Boil the cream, butter and sugar for 2 minutes in a saucepan - be careful not to brown or burn the mixture. Add coconut and vanilla,  then pour this over the baked cake.

Place the cake under the grill in the oven and brown the topping.
Serve Cooled.

Aude Demoustier, Cebu, Philippines

(Serves 8 - 10)

1 x 440 g (16 oz) canned fruit cocktail
with juice (plus 2 sliced bananas - 
optional)
2 beaten eggs
2 Cups (4 dl) all-purpose flour
1-1/4 Cup (2-1/2 dl) sugar
2 tsp double action baking soda
1/2 tsp salt
1/2 Cup (1 dl) brown sugar
1/2 Cup (1 dl) chopped nuts - walnuts best

Topping:
1/2 Cup (1 dl) whipping cream
1/2 Cup (1 dl) butter or margarine
3/4 Cup (1-1/4 dl) sugar
1 Cup (2 dl) desiccated coconut
1 tsp vanilla

      Peel apples, cut in quarters, and remove  cores. place the sugar in a heavy skillet 
and let it heat to melting point. When  the sugar has melted and is a light  golden brown, add the butter and stir  until well blended and becomes a thick  caramel. Add the cinnamon and the apples. 

     Flambé the calvados (place it in a small  sauce pan, heat until it just before boiling  point, ignite a match and light the calvados)  and pour it over the apples. Let the apples simmer gently for about  5 minutes. Preheat oven to 170 C.

     Roll out the pastry. Remove the apples from  the skillet and pour contents into a pie or  tart pan. Cover the apples with the rolled-out  pastry and trim the pastry to fit the top of  the pie or tart pan. Tuck the sides of the pastry into the pie or tart pan and prick  the top with a fork to form steam holes.

     Bake the tart in a the preheated oven for  25 - 30 minutes or until the pastry is a 
golden brown and the apples are cooked.

     Carefully flip the baked tart (pastry side  down) unto a large plate. Cut into wedges  and serve plain, with whipping cream, or  a good vanilla ice cream. 

Classic French Apple Tart
(Serves 8)

3 large, tart apples
100 g (3 oz) sugar
100 g (3 oz) butter
Cinnamon
1/2 dl (2-3 Tbsp) Calvados
(an apple liqueur)
200 g (1 large sheet) frozen puff or 
short crust pastry

     Mix all ingredients and spread into a tart or pie pan. Cut three sticks of rhubarb into small pieces. Spread an apricot jam on the base of the pie or tart and spread the rhubarb pieces over the jam OR mix the rhubarb and apricot jam together before spreading on the base  of the pie or tart. Bake for 20 - 25 minutes at 200 C. Serve warm with whipped cream or vanilla ice cream.

Jakob Kristensen Farabol, Sweden

150 g (5 oz) margarine
1 dl (1/2 Cup) sugar
Melt margarine and add sugar.

3 dl (1-1/2 Cups) all purpose flour
1 tsp baking powder.
Combine these ingredients.