* 12 oz orange juice concentrate, frozen
* 12 oz grape juice, white
* 2 lt 7-Up
* 1 pt sherbet, lemon or lime
* green food coloring
Procedures : # Mix together orange juice, white grape juice, 7-Up, lemon or lime sherbet, and several drops of green food coloring
# If desired, serve with large, buoyant, and well-washed plastic spiders on the top!
(For adult party: add rum or vodka to taste, optional
5 large eggs, separated
3/4 cup sugar
1/3 cup flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 cup apricot preserves
1 cup Heavy cream, chilled
3 tbsp confectioners sugar
Procedures : Preheat the oven to 375F.
Line a jellyroll pan with waxed paper, aluminum foil, or parchment paper. Butter and flour it, then shake out the excess.
In a med-lg. bowl, beat together the egg yolks and sugar. In a small bowl, sift together the flour, cocoa, and baking powder. Gradually stir them into the egg yolk mixture. In a lg. clean bowl, beat the egg whites until they form stiff peaks. Stir a spoonful of whites into the batter, then quickly fold in the remaining whites. Spread the batter into the prepared pan and smooth it out into the corners. Bake it in the preheated oven until the top is golden, about 15 mins.
When you take the sponge cake out, loosen the edges. Let it cool 5 mins., then spread a tea towel over the cake, invert and remove the pan, and peel off the paper. While the cake is still warm, turn it so a long edge is before you, and roll up the cake in the towel, keeping the long edges uncurled. This may be done a day ahead. Keep the cake covered to stay moist, and let it cool completely.
A few hours before serving, unroll the cake, trim the long edges with a serrated knife, and spread the apricot preserves over the sponge. Whip the cream until firm peaks form, sweeten it to taste with confectioners sugar, and spread the cream over the preserves, not quite to the edges.
Roll up the cake again and set it seamside down on a serving plate. With a serrated knife, trim the two ends. Chill well.
To serve the roulade, dust the top with confectioners sugar and slice it across into spiral round
1/2 cup orange juice
1 tbsp fresh lime juice
2 tsp unflavored gelatin
1 12-ounce mango, peeled, pitted, cut into chunks
1/2 cup sour cream
1/2 cup milk
1/3 cup sugar
1 1/2 tbsp dark rum, optional
Procedures : Mix citrus juices in small saucepan. Sprinkle gelatin over and let stand 10 minutes. Stir over low heat until gelatin dissolves. Let stand until just cool but not set.
combine mango, sour cream, milk, sugar and rum in blender and blend on high until smooth. Add gelatin mixture and blend well. Pour into six 6-ounce custard cups. Chill until firm, at least 5 hours
# 1 bottle red wine
# 2 fl. oz. (50ml) sherry
# 1 dessert apple
# 8 cloves
# 1 tsp. ground allspice
# pinch of nutmeg
# 2 tbsps. clear honey
Procedures : # Wash the apple then stud with cloves and bake for about 10 minutes
# Pour the wine and sherry into a large boiling pan then stir in allspice, nutmeg and honey
# Add the part-baked apple then bring to the boil while stirring occasionally
# Reduce the heat and simmer for 10 minutes
# Serve hot, straight from the pa
2 1/2 cups (5 large) peaches, skinned and sliced into
3 tbsp sugar
1 tsp cinnamon
1/3 cup finely chopped almonds
1 cup sugar
1 cup flour
1/2 tsp salt
1/2 cup unsalted butter, melted
1 tsp almond extract
Procedures : Preheat oven to 350.
Arrange the peaches in a greased casserole dish. Mix 3 tbsp sugar, cinnamon, and almonds and sprinkle on top of peaches. Beat the 1 cup sugar, flour, salt, butter, egg, and almond extract until light and fluffy. Spread this batter over the peaches. Bake for 50 minutes
8 cups chopped fresh or frozen rhubarb
1 1/4 cups granulated sugar, divided
2 1/2 cups all-purpose flour
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1 cup cold butter or margarine
Procedures : In a saucepan, combine rhubarb and 3/4 cup of the sugar. Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender, about 10 minutes. Pour into a greased 13 x 9-inch baking dish.
In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in butter until crumbly; sprinkle over rhubarb. Bake at 400 degrees F for 30 minutes. Meanwhile, prepare Custard Sauce.
6 egg yolks
1/2 cup granulated sugar
2 cups whipping cream
1 1/4 teaspoons vanilla extract
Whisk the egg yolks and sugar; stir in cream. Cook and stir over low heat until a candy thermometer reaches 160 degrees F and mixture thickens, about 15 to 20 minutes. Remove from the heat; stir in vanilla extract.
Serve warm over rhubarb crumble.
Yields 12 servings (2 1/2 cups sauce)
1/2 lb Puff Pastry (see recipe)
1 x egg beaten with
1 tbl water for egg wash
1 cup heavy cream whipped
2 tbl Grand Marnier
(or any orange-based liqueur)
3 cup raspberries – (1/2 cup per serving)
Procedures : Preheat oven to 450 degrees.
Roll out puff pastry to a rectangle slightly larger than 6 by 9 inches, 3/8-inch thick. Cut pastry into six 3- by 3-inch squares. Place them on a baking sheet and brush with egg wash, being careful not to let it drip onto the baking sheet. Bake for 5 minutes; then lower the heat to 350 degrees, and bake 20 minutes longer.
While the pastry is baking, whisk together in a mixing bowl the whipped cream and Grand Marnier. Chill until needed.
Remove feuilletees from the oven, cool on a wire rack. Then slice them in half horizontally. Place the bottom half of each one on a dessert plate and spread with a large dollop of whipped cream mixture. Arrange the berries on the whipped cream and top with the remaining half of the feuilletee.
This recipe yields 6 servings.
Comments: This is one of my favorite desserts. Once all the components are ready – and they can be prepared earlier in the day – it is a simple matter to put them together. The puff pastry squares, called feuilletees, can also be used to make other desserts – with various fruits, ice cream and sweet sauces.
Wine recommendation: There’s something so spectacular about this dish that it cries out for champagne. Or even better, look for any of the Schramsberg bubblies from California, they’re equal to any sparkling wines from anywhere in the world.
1 (1 pound) can pitted red sour cherries
1 cup granulated sugar
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Grated rind of 1 orange
1/3 cup milk
2 teaspoons butter, melted
Procedures : Put undrained cherries and 3/4 cup sugar in large deep skillet and bring to boil. Sift 1/4 cup sugar, flour, baking powder and salt. Add remaining ingredients and mix lightly. Drop from tablespoon into boiling mixture, making 4 to 6 dumplings; cover and cook gently 20 minutes.
1 (9-inch) pie crust, baked and cooled
1 2/3 cups (10 ounce package) Reese’s Peanut Butter Chips, divided
3 ounces cream cheese, softened
1/4 cup confectioners’ sugar
1/3 cup plus 2 tablespoons milk, divided
1 teaspoon unflavored gelatine
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 cup cold whipping cream
1 teaspoon vanilla extract
Procedures : Peanut Butter Mousse Layer: Melt 1 1/2 cups peanut butter chips. Beat cream cheese, confectioners’ sugar and 1/3 cup milk in medium bowl until smooth. Add melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread into cooled crust.
Chocolate Mousse Layer: Sprinkle gelatine over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatine is completely dissolved. Cool slightly.
Combine granulated sugar and cocoa in medium bowl; add whipping cream and vanilla extract. Beat at medium speed until stiff; pour in gelatine mixture, beating until well blended. Spread evenly over peanut butter layer. Refrigerate several hours.
Garnish with remaining chips.
Makes 6 to 8 servings.
Store leftovers in refrigerator
3 cups fresh blueberries
2 tablespoons lemon juice
2/3 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
3/4 teaspoon ground cinnamon
Dash of salt
1/3 cup cold butter
Half-and-half or light cream
Procedures : Place berries in 2-quart square baking dish. Sprinkle with lemon juice.
In a medium bowl combine brown sugar, flour, oats, cinnamon, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle oat mixture over berries. Bake at 375 degrees F for 25 minutes or until topping is golden brown and berries are tender. Serve warm with cream, if desired.
Serves 4 to 6