August 28th, 2006 by alice
Tags: Custard, Triangle
INGREDIENTS
- 250g petite beurrebiscuits
- sweet red wine
- 1cupmilk
- 1packetinstant vanilla pudding
- 1cupwhipping cream
- 200gbittersweet chocolate
DIRECTIONS
- Prepare a large piece of silver foil on your work area.
- Then one has to prepare the bottom layer of biscuits, which is a rectangular shape made using 3* 8 biscuits.
- 3 representing the width and 8 the length.
- The biscuits on the side of the rectangle- not the center row- should be LIGHTLY dipped in the wine before being placed on the foil.
- (Don’t let them get soggy) CUSTARD- whip together the milk, pudding mix and cream until thick Now for the second row of biscuits you have 2 choices.
- 1.
- Dip 16 biscuits lightly in wine and place over the outer edges of the rectangle you have already created.
- 2.
- One can spread a small amount of the pudding mix on the outer edges of the rectangle and then cover with the wine dipped biscuits.
- Pour the pudding mixture in the center of the rectangle.
- Using the foil, carefully lift the edges of the foil, lifting up the outer layers of the triangle and bring to a peak, forming a triangular shape.
- Close the foil tightly to seal.
- At this point it is worthwhile refrigerating the triangle so that it should set.
- After a couple of hours, melt the chocolate.
- Release the foil and carefully cover the sides of the triangle with the melted chocolate.
- Let the chocolate set, rewrap in foil.
- The triangle can be frozen for later use or stored in the refrigerator.
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August 28th, 2006 by alice
Tags: Ambrosia, Cream, Pie
INGREDIENTS
- 11ouncescanned mandarin oranges, well drained
- 8ouncescrushed pineapple, well drained
- 1cupmilk
- 1 (3 1/2 ounce)packagevanilla instant pudding mix
- 1cupwhipping cream
- 1/2cupcoconut flakes
- 1 packaged cookiegraham cracker crumb crust
- additionalwhipped cream(to garnish)
- coconut(to garnish)
DIRECTIONS
- Chop up orange segments.
- Lightly press the orange pieces and the pineapple between layers of paper towels to remove any excess moisture (you do not want a sopping wet pie).
- In a medium bowl, combine the milk and and the pudding mix.
- Mix well.
- Whip the cream until stiff and fold it into the pudding mix.
- Fold in the coconut as well.
- Add the oranges and pineapple and stir well to mix it all through.
- Pour this mixture into the crumb crust.
- Cover with some plastic wrap and let the pie hang our in the fridge until it’s firm enough to cut, about 6 hours or overnight.
- Keep it covered and store it in the fridge.
- Garnish with additional whipped topping and coconut.
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August 28th, 2006 by alice
Tags: Cherry, Squares
INGREDIENTS
- 1cupbutter, softened
- 1 1/2cupssugar
- 4eggs
- 2cupsflour
- 1teaspoonvanilla
- 1teaspoonlemon extract
- 1 (21 ounce)cancherry pie filling
DIRECTIONS
- Cream butter and gradually add sugar, beating until light and fluffy.
- Add eggs one at a time and mix well after each.
- Gradually add flour, beating well.
- Stir in vanilla and lemon extracts.
- Place in lightly greased 15×10 jellyroll pan and spread evenly.
- Lightly cut through batter with a knife to mark off 24 squares.
- Spoon about 2 teaspoons of pie filling in center of each square.
- Bake at 350° for 30 minutes or until lightly browned and done.
- Watch carefully, it burns easily.
- Cool in pan for 20 minutes.
- Cut into squares and remove from pan.
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August 28th, 2006 by alice
Tags: Jamwiches, Sweetheart
INGREDIENTS
- 1 (15 ounce)packagerefrigerated pie crusts
- 1egg white, lightly beaten
- 2tablespoonsgranulated sugar
- 1 (3 ounce)packagecream cheese
- 1/4cuppowdered sugar
- 2tablespoonsbutter, softened
- 1/2teaspoonalmond extract
- 5ouncesseedless raspberry preserves
- 1/2cupwhite chocolate chips
- 1tablespoonbutter
- reddecorator sugar (optional)
DIRECTIONS
- Unfold the piecrusts on a lightly floured surface and roll out the fold lines.
- Cut with a 2-inch heart shaped cookie cutter.
- Reroll remaining dough and repeat with cookie cutter (should have about 46 hearts).
- Brush one side of each heart with egg white and sprinkle evenly with the sugar.
- Place pastry hearts on 2 ungreased baking sheets and bake at 400 degrees for 7-8 minutes or until light brown.
- Remove hearts to wire racks to cool.
- Stir together the cream cheese, powdered sugar, 2 tablespoons butter and almond extract until well blended.
- Spread cream cheese mixture evenly on unsugared sides of half the hearts and then spread about 1/2 teaspoon of preserves over mixture.
- Top with reamining hearts, unsugared side down.
- Microwave white chocolate chips and 1 tablespoon butter in a glass bowl on high for about 1 minute.
- Stir until smooth.
- Place mixture in a small zip lock bag, seel and then snip a tiny hole in one corner and drizzle over hearts.
- Cool completely and then sprinkle with red sugar if desired.
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August 28th, 2006 by alice
Tags: Chicken, Garlic, Lemon, Roast
INGREDIENTS
- 4lbsroasting chickens
- 1mediumonion, peeled and coarsely chopped
- 1headfresh garlic, cut in half
- 1stalkcelery, chopped coarsely
- 1tablespoonolive oil
- 1/2lemon, juice of
- 1/2lemon, zest of
- salt and pepper
DIRECTIONS
- Preheat oven to 350°.
- Sprinkle salt and pepper in cavity of chicken.
- Combine garlic, onion and celery and stuff into the cavity.
- Combine lemon juice and zest with the olive oil and brush over the skin of the chicken.
- Season generously with salt and pepper.
- Place chicken in roasting pan and roast for 1 hour and 15 minutes or until done.
- Remove from roasting pan and let rest for 15 minutes before serving.
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