Cranberry Crumble

You’ll Need:

Cooking spray
2 cups fresh cranberries
1/3 cup plus 1/2 cup granulated sugar
1/2 cup chopped walnuts
1 egg
1/2 cup all-purpose flour
1/4 cup butter or margarine, melted
1 quart vanilla ice cream or frozen yogurt

Procedures : Preheat oven to 325 degrees F. Spray an 8-inch pie plate with nonstick spray.

Put cranberries in pie plate. Sprinkle with the 1/3 cup sugar and nuts.

Beat egg well, adding the 1/2 cup sugar gradually. Beat until foamy.

Add flour and melted butter or margarine. Beat until thoroughly blended. Pour over the cranberries.

Bake for 45 minutes. Crust should be golden brown.

Serve warm with ice cream or frozen yogurt. Serves 6

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St. Louis Lemon Cake

You’ll Need:

Nonstick cooking spray
1 1/2 cups butter, softened
1 1/2 cups plus 2 tablespoons granulated sugar
Grated zest of 2 large lemons (reserve the juice for the lemon syrup)
5 eggs, divided (5 yolks and 5 whites)
1 1/2 cups sour cream or plain yogurt
1 tablespoon vanilla extract
2 3/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
Pinch of salt

Lemon Syrup
Juice of 2 large lemons, from above
1/4 cup water
1/2 cup granulated sugar
Pinch of salt

Procedures : Preheat the oven to 325 degrees F. Place the oven rack in the middle of the oven or just below. Spray a large tube pan (9 or 10 inches) with nonstick spray. Set aside.

In a large mixing bowl, cream the butter until light and fluffy. Slowly add 1 1/2 cups of the sugar and beat until it dissolves and the mixture is very light and airy. Stir in the lemon zest. In a separate bowl, thoroughly whisk the egg yolks with the sour cream or yogurt and the vanilla extract. Add the egg yolk mixture to the butter mixture and beat until light and fluffy.

In a mixing bowl, sift together the flour, baking powder and baking soda three times. Reduce the mixer speed to low and carefully add the flour mixture to the batter within one minute. Do not overmix.

Beat the egg whites with the salt until frothy. Gradually beat in the remaining 2 tablespoons of sugar and continue beating until the mixture is stiff but not dry.

Carefully fold the beaten egg whites into the batter just until blended. Spoon the mixture into the prepared pan and smooth the surface. Bake 1 hour or until the cake is golden and a wooden pick inserted near the center comes out clean.

While the cake is baking, prepare the lemon syrup. In a small saucepan, combine the lemon juice, water, sugar and salt. Bring the mixture to a boil, then reduce the heat and simmer until it is slightly thickened, about 8-10 minutes.

Remove the cake from the oven and cool on a wire rack 10 minutes. Loosen the sides of the cake with a knife and invert the cake onto a plate with a rim. Reheat the syrup and spoon it all over the surface of the hot cake. Serve the cake warm or at room temperature.

Makes 16 servings

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Jack-O-Lantern Punch Bowl Centerpiece

You’ll Need:

1 punch bowl size pumpkin
Black magic marker or acrylic paint
Knife
Spoon
Newspaper

Procedures : Thoroughly clean inside of pumpkin. Make sure you remove all the fibrous strings. Paint a design on pumpkin using acrylic paints or permanent marking pens. Refrigerate pumpkin until ready to serve the drink.

Pour cider or punch into cold pumpkin. The refrigerated pumpkin cools the punch

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Italian Meringue

You’ll Need:

4 x egg whites
1 cup sugar (caster)
1/4 cup water
1/10 tsp salt


Procedures : Boil the sugar with a little water to soft ball stage 140C (you need a sugar thermometer to measure this).
Whip the egg whites with a trace of salt until stiff and well peaked. Gradually pour in the boiling syrup, whisking continuously. Continue to mix until mixture cools.
This recipe is best done by machine.
Use for dishes such as lemon meringue pie and in the preparation of some sorbets and pastry cream items.

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Cherry Custard Shortbread

You’ll Need:

Shortbread
1 1/2 cups flour
2 tablespoons granulated sugar
1/2 cup butter

Mix together and press gently into an 11 x 7-inch glass baking dish. Bake at 350 degrees F for 25 minutes. Cool.

Filling
1 box vanilla pudding
1 (No. 2) can sour cherries
1/2 cup granulated sugar
1 tablespoon cornstarch

Procedures : Prepare vanilla pudding as per instructions on the box. Pour over the cooled shortbread.

Mix remaining ingredients together and cook until thickened. Cool and spoon carefully on top of custard. Top with sweetened whipped cream, if desired

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Delicious Turkey Glaze

You’ll Need:

1/4 cup sugar-free organic apple juice
1/3 cup melted butter
1/3 cup honey

Procedures : In a small bowl, whisk together the apple cider, butter and honey.
Brush over entire bird 45 minutes before it completes cooking. Repeat several times before removing turkey from oven

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Deep South Lemon Pie

You’ll Need:

5 egg whites
2 tablespoons granulated sugar
1 can sweetened condensed milk
1/2 cup lemon juice
1/2 teaspoon yellow food coloring
1 baked graham cracker crust

Procedures : Make graham cracker crust according to box directions. Be sure to bake for 8 minutes at 350 degrees F. Let cool. Reserve 1/2 cup crumbs for pie topping. Grate 1 tablespoon lemon rind and sprinkle on crust. Let stand while filling is being made.

For filling, beat egg whites very stiff, adding sugar gradually. Mix in a separate bowl sweetened condensed milk, lemon juice and food coloring. When this is mixed well, fold into stiffly beaten egg whites. Pour mixture into graham crust. Sprinkle with 1/2 cup graham crumbs. Keep refrigerated. This pie may also be frozen for future use

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Baked Pineapple

You’ll Need:

1 (20 ounce) can crushed pineapple, drained
1 cup white sugar
2 tablespoons cornstarch
1/4 cup cold water
2 eggs
1 tablespoon vanilla extract
1 tablespoon butter
1 teaspoon ground cinnamon

Procedures : Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking dish.
In a mixing bowl, mix together the pineapple, sugar, cornstarch, water, eggs and vanilla. Pour the mixture into the prepared baking dish. Dot the mixture with butter and sprinkle with cinnamon.
Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour

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Galette des Rois

You’ll Need:

1/4 cup almond paste
1/4 cup white sugar
3 tablespoons unsalted butter, softened
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons all-purpose flour
1 pinch salt
1 (17.25 ounce) package frozen puff pastry, thawed
1 dry kidney bean
1 egg, beaten
1 tablespoon confectioners’ sugar for dusting

Procedures : Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
Roll out one sheet of the puff pastry into an 11 inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the gallette. Use a knife to make a criss cross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners’ sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve

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Chocolate Ravioli with Raspberry Sauce

You’ll Need:

Serves 4

Ganache
6 tablespoons heavy cream
3 ounces bittersweet chocolate
3 ounces butter

Combine over low heat, stir until melted and refrigerate until set.

Pasta
2 tablespoons cocoa powder
2 tablespoons hot water
2 tablespoons melted bittersweet chocolate
1 1/2 cups semolina flour
1/4 cup granulated sugar
3 eggs

Procedures : Combine cocoa and hot water to make a paste. Combine cocoa paste, bittersweet chocolate, semolina flour, sugar and 2 eggs in a mixing bowl with dough hook. Mix dough until smooth, remove from bowl and knead adding flour as necessary until dough is no longer sticky. Wrap in plastic and refrigerate for 1 hour.

Pass dough through a pasta machine according to manufacturer’s instructions to make 2 sheets measuring 6 x 16 inches. Evenly space rounded tablespoons of ganache mixture on 1 sheet.

Lightly beat 1 egg and brush pasta sheet in between ganache, lay second sheet on top and press together. Cut into individual ravioli, drop into boiling water for 2-3 minutes (until they float).

Remove from water with slotted spoon, place 6 pieces on serving plate, finish with raspberry sauce and fresh raspberries. Serve immediately.

Raspberry Sauce
1 (10 ounce) package frozen raspberries – thawed
and drained, juice reserved
1/4 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons raspberry flavored liqueur

Add enough water to reserved juice to measure 1 cup. Stir together sugar and cornstarch in 1-quart saucepan. Stir in juice and raspberries. Heat to boiling over medium heat. Boil and stir 1 minute; strain. Stir in liqueur. Cool slightly before serving. Refrigerate any remaining sauce

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