July 20th, 2007 by alice
Tags: Cheese, Cranberryange, Cream
INGREDIENTS
- 4ouncescream cheese, softened
- 1/3cup choppeddried cranberries
- 1/4teaspoon gratedorange peel
DIRECTIONS
- In small bowl stir together 4 ounces cream cheese, cranberries and orange peels.
- Refrigerate for atleast 30 minutes.
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July 20th, 2007 by alice
Tags: Chutney, Cranberrypricot
INGREDIENTS
- 1 (12 ounce)bagcranberries
- 1cupsugar
- 1/3cupdried apricots, coarsely chopped
- 1/3cupdried currants
- 1/3cupgolden raisins
- 2tablespoonsbalsamic vinegar
- 2tangerines, about 1/4 lb each
- 1/2cuppecans, chopped
DIRECTIONS
- Sort the cranberries, discarding any bruised or decayed fruit, then rinse.
- In a 4-quart saucepan, over medium-high heat, bring the water, cranberries, sugar, apricots, currants, raisins & vinegar to a boil, stirring often.
- Reduce heat & simmer, stirring occasionally, until cranberries begin to pop, 5-8 minutes.
- Meanwhile, peel the tangerines, removing & discarding the peel & white fibers. Discard the seeds, then separate the segments & coarsely chop them.
- Add the chopped tangerines & the juice to the pan, & simmer to blend flavors, 2-3 minutes.
- Stir in pecans, then cool to room temperature & serve. Or chill & serve.
- Can be kept in an airtight container in the refrigerator up to 3 days, or frozen for up to 1 month.
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July 20th, 2007 by alice
Tags: Butter, Jelly, Moose, Peanut
INGREDIENTS
- 1 (8 ounce)packagecream cheese
- 1cuppowdered sugar
- 1/2cuphalf-and-half
- 1/2cupcreamy peanut butter
- 1cupCool Whip
- 1cupjelly
DIRECTIONS
- Using an electric mixer, whip together the cream cheese, confectioners’ sugar, peanut butter and 1/4 cup half-and-half.
- Slowly pour in the remaining 1/4 cup half-and-half while you continue beating until the mixture is smooth.
- Gently fold the cool whip into the peanut butter mixture.
- Scrape the jelly into a small bowl and stir it up to make it more spoonable.
- In parfait or juice glasses, layer 1 big spoonful jelly and 2 big spoonfuls peanut butter mousse, adding some fruit wherever you like.
- Keep going until you reach the tops of your glasses.
- Refrigerate the parfaits for a couple of hours or until they get cold and firm.
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July 20th, 2007 by alice
Tags: Dessert, Mystery, Pudding
INGREDIENTS
- 1cupnuts, finely chopped
- 1/2cupunsalted butter, melted
- 1cupall-purpose flour
- 8ouncescream cheese, softened
- 1cuppowdered sugar
- 1 (12 ounce)containerCool Whip, divided
- 1 (3 1/2 ounce)boxvanilla instant pudding mix
- 1 3/4cupsmilk
- 1 (3 1/2 ounce)boxinstant chocolate pudding mix
- 1 3/4cupsmilk(again)
DIRECTIONS
- Preheat the oven to 350 degrees F.
- Mix together the nuts, butter & flour, blending well, then press the mixture in the bottom of a 13″x9″ baking dish.
- Bake for 20 minutes, until golden brown, then remove from oven & allow to cool to room temperature.
- When the crust has cooled, beat together cream cheese & powdered sugar, then add about 1 cup of the Cool Whip, mixing well.
- Carefully spread this cream cheese mixture over the cooled crust.
- Whisk together vanilla pudding mix & 1 3/4 cups of milk, blending well.
- Carefully spread it over the cream cheese layer, & let it set, several minutes.
- When vanilla pudding is set, whisk together chocolate pudding mix & 1 3/4 cups of milk, blending well.
- Carefully spread this chocolate mixture over the vanilla pudding layer & let it set, several minutes.
- Spread remaining Cool Whip over chocolate pudding & refrigerate.
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July 20th, 2007 by alice
Tags: Cream, Honey, Pears, Poached, Sugar, Wbrown
INGREDIENTS
- 2largepears(firm but ripe, peeled, halved & cored)
- 2tablespoonslemon juice
- 1cupwater
- 1/2cupdry white wine
- 5tablespoonshoney
- 1/2vanilla bean(split & scraped, pod reserved)
- 1/2smallcinnamon stick
- 1cupsour cream
- 1tablespoonbrown sugar
- 1tablespoonbrandy(or dark rum)(optional)
DIRECTIONS
- In a lrg bowl, toss pear halves w/lemon juice & set aside.
- In a med saucepan, combine water, wine & honey. Add vanilla seeds & pod & cinnamon stick. Stir over med heat til honey dissolves & add pears.
- Cover mixture & reduce heat to med-low. Simmer til pears are just tender when pierced, turning when halfway through cooking (about 15 min). Using slotted spoon, transfer pears to lrg bowl.
- Boil poaching liquid til reduced to slightly syrup consistency (about 2 min) & set aside to cool.
- Pour syrup over pears. Cover & refrigerate overnight or up to 24 hours.
- Whisk sour cream, sugar & brandy (if using) in lrg bowl till smooth. Whisk in 1 to 1 1/2 tbsp chilled poaching syrup.
- To Serve; Place ea pear half on a dessert plate. Thinly slice ea half lengthwise, leaving slices attached at stem end. Gently press on pears to fan slightly. Spoon some syrup over ea pear half, spoon sour cream mixture beside them & serve.
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