Butter scotch fruits with jelly
Ingredients: Raspberry jelly 1 packet; Milk 3 l/2 cups; Lemon juice 1 tsp; Butter 1 tsp; Brown Sugar 1 tbsp; Mixed fruits (chopped) 2 cups; Almonds 4 or 5

Method: Dissolve jelly crystals in hot milk. Mix well let it cool. Put in a ring mould. Refrigerate for 3-4 hours till it sets. In a bowl cut apples and sprinkle lemon juice and mix well. Split almonds into halves. Keep covered till serving time. To serve, melt 1 tsp. butter and add 1 tbsp. brown sugar. Add all fresh fruits and toss fruits and almonds together. Lastly unmould jelly by running a knife all around. Dip in warm water for a second and invert on a wet serving plate. Serve plain or with custard.

Kahlua brown tortie
Ingredients: Chocolate brownies 8 pieces; Coffee liqueur 2 tbsp; Gelatine powder 1 1/2 tsp; Water cream cheese 125 gms; sugar 1/4 cup; Fresh cream 200 gms; Dark cooking chocolate (melted) -100 gms.

Method: Line the serving bowl with brownies and dribble Coffee liqueur all over and set aside. Sprinkle gelatin over cold water in a small pan. Gently heat until the liquid is transparent. Cool at room temperature. Beat cream cheese and sugar in a bowl until smooth. Add cream, beat until they combine with gelatin mixture. Pour this in the serving bowl lined with brownies. Refrigerate overnight. Decorate with chocolate. Serve