A HOUSEHOLD NAME FOR OVER 120 YEARS SWEET AND DELICIOUSLY CREAMY, NESTLÉ HIGHLANDER

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1 A HOUSEHOLD NAME FOR OVER 120 YEARS Recipe BOOK SWEET AND DELICIOUSLY CREAMY, NESTLÉ HIGHLANDER SWEETENED CONDENSED MILK IS THE IDEAL INGREDIENT TO CREATE SWEET INDULGENCES THAT TEMPT THE TASTE BUDS.

2 THE HIGHLANDER BRAND HAS BEEN A PART OF NEW ZEALAND'S HISTORY FOR OVER 120 YEARS. SWEETENED CONDENSED MILK Sweet & deliciously creamy, NESTLÉ HIGHLANDER is made with only two ingredients - fresh milk and sugar; with no added f lavours or preservatives. It is perfect in cakes, slices, desserts - or even as a traditional salad dressing. It s great to take the best of ingredients and turn them into delicious baked goods that people love! The range of NESTLÉ HIGHLANDER Sweetened Condensed Milks are easy to handle and make for a very versatile ingredient. Index LOLLY CAKE 1 COCONUT ICE 20. ROCKY ROAD FUDGE 5. HIGHLANDER 1 CHOCOLATE & BERRY 2 CHOC CHIP BISCUITS 6. LEMON CHEESECAKE 15. NO-BAKE APRICOT DRESSING 7. THE BEST-EVER CARAMEL SLICE 8. TAN SLICE 9. MAGIC SLICE MARBLE CHEESECAKE AND COCONUT SLICE 16. CREAMY BRANDY FUDGE 17. CHOCOLATE MINTY LIQUEUR TRUFFLES 10. JELLY SLICE 18. CARAMEL FUDGE 1 BAKED CHEESECAKE 19. LOUISE SLICE 1 LEMON SLICE 2 WHITE CHOC FUDGE 2 COCONUT MACAROONS 2 NEENISH TARTS 25. KEY LIME MERINGUE PIE 26. CARAMEL BANANA PUDDINGS 27. OOZING CARAMEL SLICE

3 125g unsalted butter 200g HIGHLANDER 250g malt biscuits, crumbed 180g coloured marshmallows or Eskimo lollies, cut into pieces ½ cup desiccated coconut + 4 HOURS CHILLING TIME A KID'S PARTY FAVOURITE. Melt the butter in a medium saucepan. Stir in the HIGHLANDER. Remove from the heat and cool slightly. Stir in the coloured marshmallows and malt biscuits. Turn out onto a sheet of waxed paper sprinkled with coconut and shape into 2 rolls. Roll in the coconut, then roll up in the paper and twist the ends. Refrigerate for approximately 4 hours or until firm. Cut into slices for serving. Store in a covered container in the refrigerator. 5 MINUTES WHAT IS SALAD WITHOUT A DRESSING, AND WHAT IS DRESSING WITHOUT HIGHLANDER? 10 DRESSING POTATO SALAD 200g HIGHLANDER ½ cup salad oil ½ cup white vinegar or lemon juice 2 egg yolks ½ tsp salt 1 tsp prepared mustard dash cayenne pepper 6 eggs, hard boiled 6 rashers bacon, cooked 2 spring onions, chopped 6 potatoes, cooked and quartered 1 cup cider vinegar DRESSING Place the HIGHLANDER, salad oil, vinegar, egg yolks, salt, mustard and cayenne pepper in a bowl and beat well to combine. Store in the refrigerator. Makes 1 ½ cups. POTATO SALAD 4 Mix eggs, bacon, spring onions and potatoes in a salad bowl and set aside. In a separate bowl, mix HIGHLANDER and vinegar, place in the refrigerator for at least 30 minutes to chill. Pour dressing over the salad and toss gently. 5

4 150g plain biscuits, crushed 80g unsalted butter, melted 1 tbsp gelatine ¼ cup water 250g cream cheese ¼ cup lemon juice 40 MINUTES THIS IS THE SIMPLEST OF CHEESECAKES NEEDING ONLY 6 BUT ONE OF THE BEST. IT IS ONE OF OUR MOST REQUESTED RECIPES. THIS TRULY IS THE BEST-EVER CARAMEL SLICE - THE THICK LAYER OF DELICIOUS CARAMEL IS SANDWICHED BETWEEN A COCONUT BISCUIT AND LUSH, MOUTHWATERING DARK CHOCOLATE. Combine biscuit crumbs and butter, press into sides of a cm spring form pan, refrigerate while preparing filling. Sprinkle gelatine over water. Stand 5 minutes. Heat gently to dissolve gelatine. Beat cream cheese with an electric beater, mix in lemon juice and HIGHLANDER, then gelatine. Beat until smooth. Pour mixture into biscuit base. Refrigerate for at least 60 minutes or until set. Serve with fresh berries and chocolate curls if desired MINUTES + COOLING TIME 6 25 MINUTES MINUTES 1 cup (150g) plain flour ½ cup (110g) brown sugar ½ cup (40g) desiccated coconut 125g butter, melted 100g butter, extra 800g HIGHLANDER ¹/³ cup (80mL) golden syrup 200g NESTLÉ Royal Dark Chocolate, melted 1 tbsp vegetable oil Preheat oven to 180 C/160 C fan forced. Lightly grease an 18cm x 28cm lamington pan and line with baking paper. In a medium bowl, combine flour, sugar and coconut. Add melted butter, mix well. Press mixture firmly into prepared pan. Bake for minutes until lightly browned. Cool. Place extra butter, HIGHLANDER and syrup in a medium saucepan. Stir over low heat until smooth. Pour over base. Bake for minutes until golden. Cool. Combine NESTLÉ Royal Dark Chocolate and oil, stir until smooth, pour evenly over slice. 7

5 175g unsalted butter ¼ cup sugar 1 tsp vanilla essence 2 cups plain flour 100g unsalted butter 2 tbsp golden syrup 45 MINUTES 25 MINUTES THIS SLICE HAS A SHORTCAKE AND A DELICIOUS RICH CARAMEL TOPPING. EASY TO MAKE AND DIVINE, THEY ARE A KIWI CLASSIC. THIS SLICE IS A DIVINE MIX OF CHOCOLATE, DRIED FRUIT AND NUTS. IT IS SO EASY TO MAKE, IT IS TRULY MAGIC. Preheat oven to 160 C. Grease and line a 22cm square pan. Cream butter and sugar, mix in vanilla. Add flour to form stiff dough. Press ²/³ of the mixture into prepared pan. Store the remaining ¹/³ of the mixture in the refrigerator. 1 ½ cups crushed plain sweet biscuits 75g unsalted butter 1 cup NESTLÉ Milk CHOC BITS 1 cup raisins 1 cup desiccated coconut 1 cup flaked almonds Preheat oven to 180 C. Grease and line 18cm x 28cm lamington pan. Combine biscuit crumbs and butter. Press mixture into pan. Sprinkle NESTLÉ Milk CHOC BITS over crumb crust. Top with raisins, coconut and almonds. Pour HIGHLANDER evenly over top. Bake for minutes until golden brown. Cool in pan, cut into squares to serve. 8 Melt butter, HIGHLANDER and golden syrup in a saucepan over low heat, stirring regularly. Cool and spread over base. Remove the rest of the base mixture from refrigerator and crumble over the top of the filling. Bake in preheated oven for 45 minutes or until tan colour shows through topping. Leave in pan to cool and then cut into fingers. 9

6 35 MINUTES ½ pkt plain biscuits, crushed 100g unsalted butter, melted 125g NESTLÉ Bakers Dark Compound Chocolate, melted 1 tbsp gelatine 2 tbsp water 250g cream cheese 1 tbsp fresh lemon juice 100g NESTLÉ Snowcap White Compound Buttons, melted JELLY TOPPING 1 pkt raspberry or strawberry jelly crystals 1 cup boiling water A TRADITIONAL KIWI FAVOURITE. Grease and line a 28cm x 18cm deep dish with baking paper. In a large bowl, combine crushed biscuits, butter and melted NESTLÉ Bakers Dark Compound Chocolate. Mix well. Press into prepared pan and chill in the fridge until set (10-15 minutes). Mix gelatine and water in a small heatproof bowl or jug. Heat uncovered in the microwave for 10 seconds on HIGH (100%). Stir and heat for a further 10 seconds. Stir well and allow to cool slightly. Using an electric mixer, beat cream cheese and HIGHLANDER until well combined. Add lemon juice and melted NESTLÉ Snowcap White Compound Buttons. Add cooled gelatine mixture and mix well. Spread over base and allow to chill in fridge until set (1-2 hours) MINUTES A WONDERFULLY RICH, DELICIOUS AND DECADENT CHEESECAKE - SERVE WITH FRESH CREAM FOR A COMPLETE AND SATISFYING DESSERT! 250 g sweet biscuits, crushed 100g butter, melted 500g cream cheese, softened 4 eggs 300 ml cream 3 tsp vanilla essence Preheat oven to 160 C/140 C fan-forced. Combine biscuits and butter; press mixture into base and sides of a 23cm springform pan. Refrigerate while making filling. Using an electric mixer, beat cream cheese and HIGHLANDER until thick and creamy. Add eggs, cream and vanilla, beat until light and fluffy. Pour mixture into prepared pan. Bake 1¼ hours or until just set; refrigerate until required. Serve with whipped cream, if desired. JELLY TOPPING Ignoring the directions on the packet, combine jelly crystals and boiling water in a heatproof jug. Allow to cool at room temperature. Pour over set cheesecake mixture, return to fridge and allow to set (2-3 hours)

7 12 TANGY, LIGHT AND DELICIOUS; THIS SLICE CAN BE SERVED FOR MORNING OR AFTERNOON TEA, OR EVEN DESSERT. THIS COCONUT ICE REQUIRES NO COOKING SO IT'S QUICK TO MAKE AND GREAT AS A TREAT WITH TEA OR COFFEE. 45 MINUTES TOPPING 1 ½ cups plain flour ½ cup icing sugar 150g unsalted butter, melted 1 egg 1 tbsp lemon zest ½ cup fresh lemon juice 2 tbsp plain flour 1 tsp baking powder Preheat oven to 180 C. Grease and line 18cm x 28cm lamington pan. Combine first 3 ingredients, mix well. Press mixture into pan. Bake for 15 minutes. Place HIGHLANDER and egg in a bowl, beat well. Add lemon zest and juice, extra flour and baking powder, beat until combined. Pour over base. Return to oven, bake further minutes until topping is set. Allow to cool in pan, refrigerate. Cut into squares and sprinkle with icing sugar before serving ½ cups icing sugar 4 cups desiccated coconut 1 tsp vanilla essence 4 drops red food colouring Grease the base and sides of a shallow 20cm square pan. Combine the HIGHLANDER with the icing sugar, coconut and vanilla essence. Mix well. If necessary, add another half cup of icing sugar to give a firm consistency. Press half the mixture into the base of the pan. Colour the remaining mixture with the red colouring. Knead until the colour is evenly distributed. Press the pink mixture over the white. Cover and chill until firm. Cut into squares. Store in a covered container in the refrigerator. 13

8 250g chocolate chip biscuits 125g melted butter 250g cream cheese ¹/³ cup icing sugar 1 tbsp gelatine ¹/³ cup lemon juice 500mL cream 250g NESTLÉ Bakers Dark Compound Chocolate 1 ½ cups frozen berries WHITE AND DARK CHOCOLATE PLUS BERRIES THIS THE ULTIMATE CHEESECAKE. Pulse biscuits in a food processor until finely chopped and pour in melted butter. Combine together and press into a 22cm loose bottom pan and place in fridge while preparing filling. Beat cream cheese until smooth, add HIGHLANDER and icing sugar and beat until smooth. In a heat proof mug sprinkle gelatine over lemon juice and leave for 5 minutes. Heat mug in microwave until gelatine has dissolved. Cool slightly then beat into cream cheese mixture with cream. Divide mixture into two bowls. Melt NESTLÉ Bakers Dark Compound Chocolate and beat into half of the mixture. 5. Place spoonfuls of chocolate mixture and plain mixture randomly over the base. Scatter semi-thawed berries in amongst mixture. With a knife swirl the mixtures together to form a marble effect. Continue until all mixture is used. Sprinkle a few extra berries on top to decorate. 6. Refrigerate for at least 60 minutes before serving. CHILLING TIME + 60 MINUTES MINUTES A TASTY SWEET TREAT, WITH NO BAKING REQUIRED g plain biscuits, crumbed 1 cup finely chopped dried apricots 1 ½ cups desiccated coconut 125g unsalted butter 1 ¼ cups NESTLÉ Bakers Dark Compound Chocolate, melted Line base of 27cm x 18cm baking pan with baking paper. Combine biscuit crumbs, apricots and coconut in a medium bowl. Place HIGHLANDER and butter in a medium saucepan. Stir over medium heat until butter is melted and ingredients are combined. Pour onto dry ingredients and mix thoroughly. Press mixture into pan and refrigerate until set. Pour melted NESTLÉ Bakers Dark Compound Chocolate evenly over slice, allow to set. Cut into squares to serve. 15

9 ½ cup milk 3 cups brown sugar, lightly packed 125g butter 1 tsp brandy A VARIATION OF CARAMEL FUDGE BUT WITH A TOUCH OF BRANDY FOR THE ADULTS. Combine all ingredients in pan, stir over low heat until butter melts and sugar dissolves. Bring to boil, simmer 15 minutes, stirring constantly. Remove from heat, beat fudge with wooden spoon 10 minutes until thick and grainy. Pour fudge into lined 18cm square cake pan, cool. When cold cut fudge into squares MINUTES 30 MINUTES MINUTES 30 CHILLING TIME A MINTY ALTERNATIVE TO CHOCOLATE TRUFFLES. ¼ cup chopped sultanas ¼ cup Crème de menthe 200g plain biscuits, crushed 300g NESTLÉ Royal Chocolate, melted 2 tbsp golden syrup ½ cup HIGHLANDER 1 cup icing sugar NESTLÉ Baking Cocoa, to coat Marinate sultanas in Crème de menthe for 10 minutes. Place biscuit crumbs in a large bowl and add sultanas, Crème de menthe, melted NESTLÉ Royal Chocolate, golden syrup, HIGHLANDER and icing sugar. Mix with a wooden spoon until combined. Using moist hands roll the mixture into small balls and then roll in sifted NESTLÉ Baking Cocoa. Set on a tray in refrigerator for 30 minutes. 17

10 125g unsalted butter 2 tbsp golden syrup 1 cup brown sugar 100g NESTLÉ Snowcap White Compound Buttons Melt butter in pan. Add golden syrup, HIGHLANDER and brown sugar. Stir over low heat until boiling, reduce heat, and simmer 10 minutes, stirring constantly. Remove from heat, add NESTLÉ Snowcap White Compound Buttons, mix until smooth. Pour into foil lined 7cm x 25cm bar pan, refrigerate until set. Cut into squares. 40 MINUTES 20 MINUTES THIS CREAMY FUDGE IS THE ULTIMATE SWEET TREAT WITH THE ADDED BONUS THAT IT IS EASY TO MAKE. ADD SOME CHOPPED NUTS OR DRIED FRUIT FOR A DELICIOUS CHANGE MINUTES AN OLD KIWI CLASSIC THAT NEVER FAILS TO PLEASE. 190g unsalted butter, softened ¾ cup sugar 1 tsp vanilla essence 1 ¾ cups plain flour 1 tsp baking powder 275g strawberry or raspberry jam 2 ¼ cups desiccated coconut Preheat oven to 185 C. Grease and line a 32cm x 22cm slice pan. Cream butter and sugar until pale and fluffy, add vanilla and sift over flour and baking powder. Mix together to form a soft dough and press into slice pan. Spread over jam in an even layer. In a large bowl combine HIGHLANDER and coconut. Dot coconut mixture over jam covering as much as possible. Bake for minutes until golden and base is cooked. Allow to cool completely before slicing. 19

11 200g NESTLÉ Royal Chocolate, chopped 2 tbsp butter 1 ½ cups (210g) roasted peanuts 2 cups (120g) mini marshmallows Grease and line a 20cm square pan with baking paper. In a heavy based saucepan add NESTLÉ Royal Chocolate, HIGHLANDER and butter. Stir over medium heat until combined, take off heat, and cool. Carefully fold in peanuts and marshmallows, pour into prepared pan. Refrigerate for 2-4 hours or until firm. Cut into squares and serve. Add ¼ cup maraschino cherries MINUTES + SETTING TIME THE PERFECT COMBINATION OF NUTS,MARSHMALLOW AND CHOCOLATE. NO ONE WILL BE ABLE TO RESIST THIS ROCKY ROAD. VARIATION 20 MINUTES 16 EVERYBODY S FAVOURITE - CHOC CHIP BISCUITS! 250g butter, softened ½ cup (110g) caster sugar ½ cup (200g) HIGHLANDER 2 ¼ cups (335g) plain flour, sifted 1 pkt NESTLÉ Milk CHOC BITS 250g Preheat oven 180 C/160 C fan forced. Grease and line three baking trays with baking paper. Using an electric mixer, beat butter, sugar and HIGHLANDER on high speed until pale and creamy. Reduce speed to low, gradually add flour and mix until the dough just comes together. Using a wooden spoon, stir in NESTLÉ Milk CHOC BITS. Roll heaped tablespoons of the mixture into balls and place onto baking trays, allowing a little room for spreading. Flatten gently with a fork. Bake in batches, about 15 minutes or until light golden. Stand five minutes on trays before transferring biscuits to a wire rack to cool. 21

12 5 MINUTES g NESTLÉ Snowcap Compound Buttons 1 tsp vanilla essence Combine all ingredients in a medium saucepan and heat gently until melted and smooth. Pour mixture into a lined shallow tray and chill at least 4 hours or overnight. Remove from tray and cut into squares. Store in the fridge between baking paper MINUTES AN INDULGENT AFTER DINNER TREAT OR TRY PACKAGING UP AS A GIFT MINUTES THESE MACAROONS HAVE A WONDERFUL SOFT, CHEWY TEXTURE AND SWEET COCONUT FLAVOUR. THEY ONLY NEED 3 AND ARE VERY EASY TO MAKE. 2 ½ cups desiccated coconut ½ tsp almond essence Preheat oven to 160 C. Combine all ingredients and shape heaped teaspoonfuls into balls and place on a lined baking tray. Flatten each ball with a fork. Bake on a middle shelf for 10 minutes or until golden. Once cool, store in an airtight container. 23

13 20 MINUTES + COOLING TIME PASTRY 125g unsalted butter 1 cup sugar 1 egg 2 cups flour 1 tsp baking powder 75g unsalted butter 1 cup icing sugar ½ cup HIGHLANDER 2 tbsp lemon juice 1 tsp lemon zest ICING 12 MINUTES THE CREAMY LEMONY, COMBINED WITH WHITE AND DARK CHOCOLATE ICING; INSIDE A SHORTCAKE SHELL FOR TARTLET HEAVEN! GET YOUR LEMON AND LIME FIX FROM THIS PIE. 10 TOPPING 1 pkt digestive biscuits, 250g 125g butter, melted 2 tbsp sugar 1 tsp cinnamon 3 eggs, separated ½ cup fresh lime juice 2 tsp lemon zest ¼ cup caster sugar 1 cup icing sugar, 1 ½ tbsp trim milk, ½ tbsp NESTLÉ Baking Cocoa TIP: Use pre-made pastry shells to save time Preheat oven to 180 C. Lightly grease 2 small patty pans. Cream butter and sugar together in a bowl until light and fluffy. Add egg and beat well. Fold in sifted flour and baking powder. Knead mixture lightly, shape into a ball and refrigerate for at least 15 minutes. On a lightly floured board, roll out the pastry to 5mm thickness. Cut into 7cm circles and line patty pans. Prick the base of each lightly with a fork three times. Bake in preheated oven for minutes or until light brown. Remove and cool pastry cases on a wire rack, when cold, fill and ice. PASTRY Soften butter and add sifted icing sugar, beat until smooth. Add the HIGHLANDER Sweetened Condensed Milk, lemon juice and zest. Beat well. Place 2 teaspoons of filling into each case. ICING Place biscuits in food processor, process until finely crumbed. Add remaining ingredients, mix well. Press over base and sides of 20cm round flan pan. Refrigerate until firm. Preheat oven to 180 C. Beat egg yolks with an electric beater until pale. Add HIGHLANDER, lime juice and zest. Beat until smooth. Pour into crumb crust. MERINGUE Beat egg whites until they form peaks. Add caster sugar, continue to beat. Pile on top of lime mixture. Bake in preheated oven for minutes or until meringue is golden. Cool, then refrigerate for 60 minutes before serving. Sift icing sugar into a bowl. Add milk and beat until smooth and spreadable (you may need more icing sugar). Spread half of the top of each tart with icing. Allow to set. Add NESTLÉ Baking Cocoa to remaining icing. Beat until smooth. Spread chocolate icing over remaining half of each tart. Allow to set. 25

14 g Butter 250g Sugar 4 Eggs 320g Banana, mashed 300g Self raising flour MINUTES THIS RECIPE IS EASY TO MAKE, AND CAN BE SERVED AS DESSERT OR FOR A MORNING OR AFTERNOON SNACK. YOUR CUSTOMERS WON'T BE ABLE TO RESIST THE GOEY CARAMEL GOODNESS OF THIS SLICE. Preheat oven to 180 C. Beat butter and sugar until creamy, beat in eggs one at a time. Fold in banana, sifted flour and NESTLÉ DOCELLO Caramel Mousse Dessert Mix. Spoon mixture evenly into greased and lined 26cm x 32cm baking pan. Stir NESTLÉ HIGHLANDER until smooth, drop tablespoons over banana mixture, swirl through. Bake for 40 to 45 minutes until cooked when tested. If desired, serve with NESTLÉ DOCELLO Caramel Mousse cream. 150g NESTLÉ DOCELLO Caramel Mousse Dessert Mix 380g 20 MINUTES 200g plain chocolate biscuits 100g butter, melted 375g NESTLÉ Bakers Dark Compound Chocolate 50g butter, chopped, extra 200g block NESTLÉ ROLO, broken i nto squares Grease a 28 x 18cm lamington pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends. Using a food processor, process biscuits until fine. Add butter and process until well combined; press mixture firmly over the base of prepared pan. Refrigerate while making filling or until the base is firm. Combine HIGHLANDER, NESTLÉ Bakers Dark Compound and extra butter in a medium saucepan. Stir over low heat until melted and smooth. Pour half over the biscuit base; arrange NESTLÉ ROLO over chocolate and pour over remaining chocolate mixture; shake pan gently to coat; refrigerate until set. Cut into 32 pieces. 27

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