Sweets
Click on this link to see JD's special recipe for Coconut Cream Pie
Click hereto see Numac's pancake recipe.
Frozen Cranberry Salad
Contributed by Joy
Ingredients:
1 lb fresh cranberries
1 cup sugar
1 tall can crushed pineapple (20 oz)
12 oz miniature marshmallows
1 8-oz container Cool Whip
Method:
Freeze cranberries, then grind up in blender or food processor.
Combine with sugar, cover, and refrigerate overnight.
Combine pineapple and marshmallows.
Cover and refrigerate overnight.
The next day combine the two mixtures, then fold in Cool Whip.
Spoon mixture into molds.
It makes a lot--enough for two large ring molds and a smaller mold.
Freeze.
Remove from freezer and unmold about 20 minutes before serving.
To make unmolding easier, line molds with plastic wrap before filling.
If you do that, you don't need hot water.
Just invert the mold onto a plate, lift off the mold, and peel away the plastic wrap.
Chocolate Bombe
Submitted by Toddy
Ingredients:
5 Large eggs, separated
½ pound of unsalted butter
4 oz castor sugar
Large block of dark chocolate (not cooking choc.)
5 tbs rum, brandy or required liquor
Method:
Melt chocolate and brandy together in bain marie.
(You can use the microwave, but be very careful as 1 second too long and it turns 'grainy' and unusable)
When the chocolate has melted, allow it to cool slightly then add the eggs yolks one at a time to this mixture, beating each one in thoroughly.
Beat butter and sugar together until white and creamy
Add chocolate mixture to eggs and butter mixture.
Mix well.
Beat eggs whites until stiff, then carefully fold in to the whole mixture.
Line a bowl with tin foil, tip the whole lot in and refridgerate.
Once cool and set, it will keep in the freezer for up to one month.
To serve, take out of the freezer about one hour before serving, cover with whipped cream and grated chocolate.
Don't count the fat content or the calories and ......enjoy !
I am not sure, but I think this may be a Cordon Bleu recipe.
Banoffee Pie/Pudding
From: "Toddy"
Make a biscuit base as you would for a cheesecake...
The day before eating boil in a saucepan, an unopened tin of
Nestle's condensed milk for 4 hours....
Do NOT open the tin in any way.....
Allow to cool, then refrigerate
Crushed biscuits and butter...Press into 8"/20cm tin
with removable base
Poor the milk, (now thick and delicious) over the biscuit
base.
Cover the mixture with sliced bananas.
Cover with whipped cream, and then grate chocolate over the
cream.
BJ writes
Linda, I too had copied Toddy's recipe, but I've never gotten around to
trying it.
I read later in the newspaper that boiling the unopened can of
condensed milk is a very dangerous practice.
They suggested an alternate method:
Microwave - put contents of can into 2 quart glass measuring cup
Cook 4 minutes at 50% power. Stir every two minutes until smooth.
Then continue to cook 12-18 minutes at 30% power until the milk is thick and
caramel colored.
Stir every 2 minutes until smooth.
Oven - Pour milk into 9" pie plate.
Cover with aluminum foil.
Place in a
shallow pan filled with hot water.
Bake for 1 1/2 hours at 425 degrees or
until thick and caramel colored.
Beat until smooth.
BJ
From Toddy
Thanks BJ, it was a worry I had too.
I asked my friend Pam about that when she gave me the recipe, she assured me
that if the tin is simmered for that time, not allowed to stand in strongly
boiling water there is no danger.
Neither she nor I have ever had a problem with it.
Toddy
Jean adds...
Oh my! I haven't seen THIS one before.
BTW, if you look hard
enough, you might be able to find cans of dulce de leche, so you
don't have to do the boiling.
Also, I have read many times that you must take care to keep the can covered with boiling water, or
it might explode....
Jean B.
Jim, with some scientific help adds...
My physics tells me that the boiling point of the milk should be
slightly higher than that of plain water.
Therefor if heated in boiling water, it will never get hot enough to boil itself - close,
but not quite.
However, if I were doing this, I'd do it in a big pot
and make sure the can was covered with water (like Jean said).
Then, if it does explode, the water will dampen the explosion.
Jim
Jean gratefully remarks...
I was hoping someone with more scientific knowledge than I have
would chime in on this.
I REALLY don't know the answer.
I almost always see the cautions and, hence, thought I wanted to pass them
on "just in case".
Marie adds the voice of authority....
I worked for a few years in the recipe development in Nestle's, do not boil
the tin, in fact a caramel condensed milk was produced to stop people from
doing this.
Now if you want recipes for condensed milk I have hundreds, it was my job to
make every recipe the home economist wrote, to see if "Mrs Average"
housewife could achieve the same result.. I did have a real job title but it
was always fun to refer to my job as "Mrs Average"
Blackcurrant flan.
Contributed by Graham, with the comment that this is a bachelor/bachorette recipe :-)
Buy a flan case.
Into a boiling syrup of water and sugar, (probably about 1 pint) put as many frozen blackcurrants as will fill the case.
Cook only until the fruit has thawed.
Add melted gelatine according to packet directions.
Pour into flan case and leave to set.
Serve on a large plate decorated with geranium leaves.
Graham
Jean adds to Donna's birthday presents.....
I hope you have a great day and that you get your share of
chocolate goodies. Speaking of that, just for you, here is a
recipe I have made MANY times....
Jean B's Delice au Chocolat
I don't quite know how to categorize this dessert. It's not
really a cake, and thus doesn't belong in the cake category...
but if you've never found a satisfactory chocolate cake, I'd steer you
in this direction.
I started making this cake in 1970, when I was a veritable kid.
That predated all the flourless and sunken chocolate cakes that
have now become pretty well known.
2.66 c chopped semisweet chocolate (I'd now use Scharffen
Berger; if that isn't available, I'd use Valrhona-BUT the
former has such nice nuances...)
5 eggs, separated
1 Tbsp Brandy or...*
1 Tbsp granulated sugar
2 Tbsps flour
0.25 tsp salt
1 stick plus 2 Tbsp sweet butter, softened (5 oz)
Preheat oven to 400F.
Place chocolate in the top of a double boiler over
almost-boiling water on very low heat.
Let stand ca 10 minutes, then stir til melted and smooth.
Grease a parchment circle to fit the bottom of a baking pan.
(I always used a pan that was 8" on the top and ca 6.75 inches on the
bottom with very slightly sloped sides.
Looking at my pan, I
think a 7.5" springform, ca 3" deep would be fine.)
Place greased side down in pan and then grease both parchment and pan.
Beat the egg yolks til thick.
Beat in the brandy, flour, and
butter--the last-mentioned about 1 Tbsp at a time.
Add the chocolate and mix gently til smooth and homogeneous.
(Yes, it will be sort-of melty. Hence I think it's good to get the
chocolate melted and let it cool a tad while you are proceeding up
to this point.)
Beat the egg whites til frothy; add the sugar and proceed to beat til stiff and glossy.
Fold thoroughly into the chocolate mixture. Turn into prepared pan.
Bake 20-25 minutes or til center's firm when touched lightly (you just don't want it to be liquid).
It won't look done.
As it cools, the delice will become firmer; it will also sink and
possibly crack.
(I almost threw it away the first time I made it, thinking it was a total disaster! Don't expect this to look like a cake!)
Cool thoroughly in pan on rack.
Then turn out of pan
and invert back onto serving plate.
You will probably need to
loosen the sides to do this--possibly with a long, thin knife.
If
you are not using a springform pan, you can also dip the pan
briefly into hot water to get it out.
Chill thoroughly. (You can
also freeze this indefinitely and eat it directly or almost
directly from the freezer if you are so inclined, but try that
later.)
Believe me, this is VERY rich.
If you serve it with
whipped cream, that will seem refreshing by comparison.
*I experimented with various liqueurs and also liked using VERY
strong coffee.
I also made a chocolate-mint version, usually by inserting a
toothpick into very strong peppermint oil and then stirring it
around in the butter mixture a bit.
Caramel-Applesauce Cobbler with Bourbon Pecan Ice Cream
Submitted by Linda 2
1/2 cup butter or margarine
12 large Granny Smith apples, peeled and sliced
2 cups sugar
2 Tbsp. Lemon juice
1 (15-ounce) package refrigerated pie crusts
Bourbon-Pecan Ice Cream* (See below)
Melt butter in a large Dutch oven over medium-high heat.
Add apples, sugar, and lemon juice, cook, stirring often, 20-25 min. or until apples are caramel colored.
Spoon into a shallow, greased 2-quart baking dish.
Roll each pie-crust to press out fold lines, cut into 1/2-inch strips.
Arrange strips in a lattice design over the filling; fold edges under.
Place remaining strips on a baking sheet.
Bake remaining strips at 425F for 8-10 min. or until golden.
Set aside to serve with the cobbler.
Bake Cobbler at 425F for 20-25 min. or until crust is golden.
Serve Cobbler warm with pastry strips and Bourbon-Pecan Ice Cream.
Yield 8 servings.
*Bourbon-Pecan Ice Cream
2 pints Homemade-style vanilla ice cream, softened (I use Blue Bell Homemade Vanilla)
1 cup chopped pecans, toasted
1/4 cup bourbon Stir together all ingredients; freeze 4 hours.
Yield: 2 pints.
Enjoy
Strawberry-Rhubarb Pie (9")
Contributed by Jean B
Jean B. Slightly modified from version in Betty Crocker's Picture Cookbook, First Ed. (1950).
Here's a very TNT recipe for you. I've probably eaten this 40-50 times and made it perhaps 20 times.
Mom always said I made it the best--probably because I would stop occasionally while I was making the crust to stir the filling.
The only drawback is that it doesn't last too well; the filling gets rather juicy, and the crust gets soggy--much to my delight, since mom would let me consume the orts for breakfast. Oh lucky me!
You could probably thicken the filling with cornstarch or instant tapioca or something else with better results in that regard, but for some strange reason, I like the flour taste here.
We always serve this pie for Easter, since it is the essence of Spring. I really do not recall one Easter celebration without this.
Pastry for 2-crust pie with lattice top
1 1/3 c sugar
8 Tbsp flour
2 heaping cups of cut-up rhubarb (3/4-1" pieces), stringy skin removed as you slice it
2 heaping cups halved fresh strawberries
2 Tbsp butter, optional Mix sugar and flour, and gradually add this to the fruits, mixing gently but thoroughly after each addition. (I usually stir this mixture several times over the period it takes to prepare the crust, in order to get it well-combined.)
Pour into pie shell and dot with butter if desired. (I probably forget this half the time, and it doesn't make a lot of difference.)
Cover with a lattice crust (I think I may be too lazy to do this now), and sprinkle the top with sugar.
Bake 40-50 minutes at 425F or til the crust is golden and juices are bubbling through.
Serve warm. This pie does not keep well (much to my delight as a kid, because I got rhubarb pie for breakfast!).
Bob Jones adds:
You may want to pre-bake the pie crust for about 5 minutes at 425 degrees and also pierce the bottom of the crust with a fork.Y I've always had good
results by doing before putting the filling in.
I've always had good
results by doing before putting the filling in.
Tipsy Parson Trifle
Contributed by Bette
1 large see thru glass bowl
1 small round Angel Food Cake split in half
Spread halves with jam of your choice, raspberry is excellent.
Put cake back
together and place in bottom of glass bowl.
Cut thru into serving portions.
Add fruit of your choice.. Peaches, plums, strawberries kiwi, or 1 large can of
fruit
cocktail in light syrup.
Pour 1/2 cup sherry over all.
In gourmet or import section of market get box of custard called: " Bird's" .
Make up one packet according to directions on box.
Pour over all to seal .Put
in refrigerator over nite. Before serving whip up a pint of whipping cream.
Spread on top, decorate with a few slivered almonds.
Serve and enjoy!
Old-Fashioned Rice Pudding
Contributed by Vickie
1 quart milk
1/4 cup raw rice
1/8 tsp salt
1/4 cup sugar
1 tsp vanilla
1/8 tsp nutmeg
1/2 cup cream
1/3 cup raisins
Have ready a 6-cup casserole. Start oven 10 min before baking, set to 275º F
(slow).
Put first four ingredients in top of double boiler, place over boiling water,
cover and heat until milk scalds.
Remove from heat, stir in vanilla and nutmeg.
Turn into casserole; do not cover.
Place on middle oven rack and bake 2½ to 3
hrs.
Stir with a fork 3 times during first hour to keep rice from settling. Add
raisins after the first hour.
After 1½ hrs, stir in half the cream; remainder
at the end of 2 hrs. Bake until rice is perfectly tender. remove to cake rack,
cool.
Serve warm or cold. 4 servings.
Halva
Contributed by a friend of Toddy
(From: Meta Given's Modern Encyclopedia of Cooking, Copyright 1947)
This a recipe for carrot halva (from Margaret Fulton's Book of Indian Cooking)
5 cups milk
2 medium carrots finely grated
90 g butter
1 tbs golden syrup
1/2 cup sugar
1/3 cup sultanas or raisins
1 tsp crushed dehusked cardamom seeds to decorate.
Cook the milk and carrots over high heat in a heavy pan, stirring occasionally,
until nearly dry.
Add the butter, syrup, sugar and fruit. Cook stirring for
15-20 minutes until the mixture starts to separate from the pan.
Pour into a
shalllow buttered dish and spread evenly.
Sprinke with the crushed cardamom
(some recipes include cardamom in the cooking).
Cut into slices: serve warm or cold.
Very stick-to-the ribs but warn any diabetic friends of the sugar content!
Microwave Tapioca
Contributed by Jean B
Note: The egg must be beaten thoroughly, or you will end up with
little lumps in the pudding.
I used a little blender container,
and whomped it with the blender.
Note my microwave is ca 1200
watts.
2 3/4 c milk (if skim, add 1/4 c powdered milk to it or use
a 2nd egg)
1/3 c sugar
1 egg, well beaten
3 Tbsp Minute Tapioca (the quick-cooking kind)
1 tsp vanilla
Mix all ingredients except the vanilla in a microwave bowl (e.g.,
a 3-qt Pyrex casserole) and let stand for 5 minutes.
Microwave on
high for 2.5 minutes. Stir with a wire whisk. Microwave on high
for 2 more minutes. Stir again.
Microwave on high for 1 minute,
and stir. It should be done or close to it. Microwave on high
for 1 minute more, and stir.
Continue cooking for 1 minute and
stirring, til done. (I think I did 1 more minute.)
You want it
to come to a full boil. Also, if you take a tsp of tapioca and
drop it back in, it should stay on the surface for a moment.
It
will not be totally firm until it is cool.
Let cool for 20
minutes, and stir in the vanilla.
Chill and serve.
Poached Pears with Strawberry Coulis
Contributed by Linda1
SERVES 6
6 ripe but not mushy Bartlett, Bosc, or Anjou pears with nice stems
1/3 cup sugar
2 -inch piece of whole cinnamon stick
2 tablespoons fresh lemon juice
STRAWBERRY COULIS
1 1/2 cups fresh strawberries, stemmed and cut in half
1 teaspoon fresh lemon juice
Fresh mint leaves
Peel and core the pears with an apple corer, but leave them whole with the
stems on.
Cut a small slice off the bottom of each pear if necessary to hold
them upright while cooking.
Place the pears in a saucepan just large enough to
snugly accommodate them.
Pour in enough water to almost cover the pears; add
the sugar, cinnamon stick, and lemon juice.
Simmer the pears gently for about
20 to 25 minutes, or until a small knife is effortlessly inserted into them.
Do not over cook them to the point of being mushy.
With a slotted spoon, remove
the pears to a dish to cool to room temperature.
STRAWBERRY COULIS
Puree the berries in a food processor or blender until very smooth.
Strain the
juice in a fine mesh sieve over a bowl; discard the seeds and residue pulp.
Stir the lemon juice into the bowl with the strawberry puree.
Drizzle
Strawberry Coulis over the poached pears.
Linda1
Orange Custard Fluff
Contributed by Norma
1 3-oz pkg orange Jello
1 cup boiling water
1 quart vanilla ice cream
Mandarin orange slices
In bowl dissolve Jello in boiling water.
Add ice cream and beat till ice cream
is dissolved and foamy.
Pour into serving dishes. Chill in refrigerator two
hours or more.
Top with orange slices.
Julie writes:
meatloaf pan
½ stick butter
350 oven
melt butter in pan
1 large can (21OZ) cherry pie filling
pour over butter - no need to be neat
1/4 c all purpose flour
1/4 c sugar
1/4 c milk
whisk or mixer
mix well, pour over butter/cherries
bake 20 minutes
serve warm or cold, with or without ice cream...
COBBLER!
can also use just about any other pie filling, or sweetened fresh
fruit.
Julie in kY
[I've managed to mess up this simple recipe twice now. Once I added
an egg and got teased about my inedible "blackberry omelet." More
recently I forgot the butter. Took weeks to get the pan clean.]
Sugar pie
Contributed by Lorraine who comments:
When doing a sugar pie you fill your kitchen with the aroma of maple
syrup....humm so good! I know, you don't cook :-) but, just in case someone
wants the recipe, here it is:
1 (9-inch/23 cm) unbaked pie shell
2 eggs
1 can (300 mL) Regular or Low Fat Eagle Brand (unsweetened condensed milk)
1 cup (250 mL) maple syrup
1/2 cup (125 mL) walnut or pecan pieces (optional)
1. In medium bowl beat eggs; stir in Eagle Brand and maple syrup until
thoroughly combined.
Pour into prepared shell. Sprinkle nuts over top, if desired.
2. Bake 10 minutes at 425ºF (220ºC).
3. Reduce heat to 350ºF (180ºC).
Continue baking 15 to 20 minutes longer or until set.
You can eat it hot, warm, cold...if you serve it warm, you can add vanilla
ice cream on top....gees, now I feel like making sugar pie LOL.