Frozen Pineapple Cantaloupe Mousse Recipe

July 28th, 2010 by alice Tags: Cantaloupe, Frozen, Mousse, Pineapple

To prepare the mousse cups, cut four strips of aluminum foil, each 8 inches long and 2 inches wide.Wrap a strip around the top of each of four 4-oz paper cups.Secure the foil with tape and set the cups aside.
In a heatproof bowl, mix the juice concentrate with the water.
Sprinkle the gelatin on the top.
Place the bowl in a large saucepan.Add enough water to the saucepan to come halfway up the side of the bowl.
Heat over low heat, stirring continually until the gelatin dissolves.Set aside.
Chop the cantaloupe cubes coarsely by hand or in a food processor; do NOT liquefy.
Add the almond extract, juice mixture, and vanilla yogurt; stir or process briefly to blend.Set aside in a bowl.
Beat the egg whites until stiff but not dry.Gently fold them into the fruit mixture.
Divide the mixture among the mousse cups and freeze until firm, at least 1 1/2 hours.

Ginger Cookie Dough for Cut out Cookies Recipe

July 28th, 2010 by alice Tags: Cookie, Cookies, Cut, Dough, Ginger, Out

In a large bowl cream confectioners’ sugar, softened butter, and vinegar.
In a medium bowl sift together the flour, ginger, baking soda, and salt.
Mix dry ingredient into the cream butter mixture.
If dough is too dry, add milk or cream a tablespoon at a time.
Chill dough and keep unused portion in refrigerator while making each batch.
On lightly floured board or silpad, roll dough 1/8 – 1/4 inch.Cut into desired shapes with cookie cutters.
Bake in a 400°F oven for 6-8 minutes, until edges turn golden brown. Keep a close eye on cookies, especially if cookies are different sizes. I bake a sheet of stars, then angels, etc. so they will bake evenly.
Cool on wire rack before decorating.