Great fruit recipes
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berry mimosa sauce
berry mimosa sauce
Berry Mimosa Sauce
Serve over cake or ice cream. It is also good over French toast.
1 cup orange juice
1 1/2 tablespoons cornstarch
1/2 cup dry champagne
2 tablespoons honey
1 cup raspberries or strawberries
Combine orange juice and cornstarch in a medium saucepan; whisk until blended. Stir in champagne. Bring to a boil; reduce heat, and cook 1 minute. Stir in honey and berries.
When you want to test the depths of a stream, don use both feet. — Chinese Proverb
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Fig-Strawberry Jam
Fig-Strawberry Jam
3 1/2 c Mashed fresh figs (unpeeled) 3 c Sugar 1/4 c Lemon juice (optional) 3 pk Strawberry gelatin - (3 ounces each) Cook figs, sugar and lemon juice 5 to 7 minutes. Let stand overnight. Stir in gelatin. Boil again 3 to 4 minutes, stirring occasionally. Pour quickly into jars and seal at once, or store in refrigerator if used within a month. Source: Fast & Fun Recipes Featuring Fresh Figs From California Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias |
Nothing is a waste of time if you use the experience wisely. — Rodin
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Chocolate Chip Cookies Mix in a Jar
Chocolate Chip Cookies Mix in a Jar
Chocolate Chip Cookies Mix in a Jar
1 cup brown sugar
1/2 cup granulated sugar
1 1/2 cups semisweet chocolate chips
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
Mix the salt and baking soda in with the flour, then layer the ingredients into the jar.
Attach a gift card with the following instructions:
Chocolate Chip Cookies
Sift dry ingredients through a colander to separate the chocolate chips from other ingredients.
Beat 1 cup of unsalted butter or margarine in a medium bowl. Beat sifted ingredients into butter until blended.
In a small bowl, beat 1 egg with 1 teaspoon vanilla extract. Mix beaten egg mixture into butter mixture until blended. Stir in chocolate chips. Drop teaspoonsful of batter, spaced well apart, onto a greased cookie sheet. Bake at 375 degrees F for 8 minutes or until lightly browned.
Riches may enable us to confer favours, but to confer them with propriety and grace requires a something that riches cannot give. — Charles Caleb Colton
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whiskey sauce
whiskey sauce
Whiskey Sauce
Good spooned over leftover fruit cake or pound cake and topped with whipped cream and a dash of nutmeg.
1 1/2 cups granulated sugar
1 (5.33 ounce) can evaporated milk
4 tablespoons margarine
1 egg, beaten
3 tablespoons whiskey
Combine all ingredients except whiskey in top of double boiler. Place over boiling water and cook, stirring well, until thick. Keep warm until serving time or make ahead and keep in the refrigerator. Do not add whiskey until just before serving.
Makes 1 1/2 cups.
In the United States there is more space where nobody is than where anybody is. This is what makes America what it is. — Gertrude Stein
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Apple Pear Brown Betty
Apple Pear Brown Betty
3 Granny Smith Apples 3 Ripe pears 1 tb Lemon juice 5 Slices whole wheat bread 1/4 c Melted butter 1 tb Granulated sugar 2/3 c Firmly packed brown sugar 1/2 ts Grated lemon peel 1/4 ts Cinnamon 1/8 ts Nutmeg Peel and slice apples and pears into thin slices. Cube the whole wheat bread slices. Preheat oven to 375 degrees. Toss apples and pears with lemon juice in bowl. Toss bread cubes/crumbs with butter and sugar in another bowl. Combine brown sugar, lemon peel, cinnamon and nutmeg in bowl. Spread half of fruit in 9″ square baking dish. Sprinkle with half the bread cubes and then half the sugar mixture. Repeat layering. Cover and bake 30 minutes. Uncover and bake 30 minuets more. Serve with custard sauce. |
I found one day in school a boy of medium size ill-treating a smaller boy. I expostulated, but he replied The bigs hit me, so I hit the babies thats fair. In these words he epitomized the history of the human race. — Bertrand Russell
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Pecan Pave
Pecan Pave
Pecan Pave
Source: Womans World - Nov. 25, 1997
Crust
2 cups all-purpose flour
2 tablespoons packed dark brown sugar
1 teaspoon grated lemon zest
3/4 teaspoon salt
1/2 cup chilled butter or margarine, diced
1/4 cup chilled cream cheese, diced
7 to 8 tablespoons ice water
Preheat oven to 375 degrees F. Line bottom and long sides of 13 x 9-inch baking pan with foil.
In bowl, combine flour, brown sugar, zest and salt. With pastry blender or 2 knives, cut in butter and cream cheese until mixture resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until dough just starts to form. Shape into disk; wrap and refrigerate at least 30 minutes or up to 2 days.
On lightly floured surface, roll out dough into 15 x 11-inch rectangle; fit into prepared baking pan. Press dough against sides of pan with fork. Freeze until firm, about 15 minutes.
Line dough with foil; fill with dried beans or rice. Bake 15 minutes. Reduce oven temperature to 325 degrees F. Remove beans and foil. Set crust aside.
Filling
4 cups pecan halves (about 1 pound), divided
1 1/2 cups granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup dark corn syrup
4 eggs
3 tablespoons butter or margarine, melted
1 1/2 teaspoons vanilla extract
In large skillet over medium-high heat, cook 3 cups pecans, stirring frequently, until toasted and fragrant, 1 to 2 minutes. Remove from heat; cool slightly. Transfer pecans to blender or food processor. Process until coarsely chopped; set aside.
Combine sugar, cinnamon and nutmeg.
In bowl, lightly beat corn syrup with eggs, butter and vanilla extract until combined; beat in sugar mixture. Stir in chopped pecans. Pour mixture into crust; arrange remaining pecans over. Bake for 50 minutes or until crust is golden and filling is set and bubbling.
Cool completely on wire rack. (If making ahead, wrap baked, cooled pav? in plastic and foil; store in freezer for up to 6 weeks. Thaw overnight in refrigerator before serving.)
Yields 12 servings.
Per serving: 637 cal; 8 g protein; 39 g fat; 105 mg chol; 71 g carb; 278 mg sodium
We are different from previous generations of conservatives. We are no longer working to preserve the status quo. We are radicals, working to overturn the present power structure of this country. — Paul Weyrich
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mango cheesecake
mango cheesecake
Mango Cheesecake
1 small box lemon gelatin
1 cup miniature marshmallows
24 ounces cream cheese
4 ounces Cool Whip?
1 1/2 cups mango pulp
1 (10-inch) graham cracker pie crusts
Pour gelatin into a large mixing bowl. Pour 1 cup boiling water over gelatin. Stir until gelatin is completely dissolved. Add marshmallows stir well until they are completely dissolved.
Soften the cream cheese by microwaving it for 2 minutes. Add cream cheese to the gelatin mixture. Add whipped cream and mango pulp to this mixture and stir well. Blend the mixture in a mixer or food processor for 2 minutes. Pour the batter into the pie crusts and refrigerate for 4 to 6 hours. Serve chilled.
Civilization requires slaves. Human slavery is wrong, insecure, and demoralizing. On mechanical slavery, on the slavery of the machine, the future of the world depends. — Oscar Fingall OFlahertie Wills Wilde
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Praline Syrup
Praline Syrup
Praline Syrup
2 cups dark corn syrup
1/3 cup dark brown sugar
1/2 cup water
1 cup pecan pieces
1/2 teaspoon vanilla extract
Combine syrup, sugar, and water in a saucepan over medium heat. Bring to a boil; boil for 1 minute.
Remove from heat; stir in pecans and vanilla extract. Pour into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in a boiling water bath.
Makes about 4 pints.
People do not want words-they want the sound of battle … the battle of destiny. — Gamal Abdel Nasser
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Turkish Baklava
Turkish Baklava
1 Pkg Fillo Sheets 1 lb Butter, melted 1 lb Walnuts, chopped 3 c Sugar, white granulated 1/2 ts Ground Cloves 1 ts Ground Cinnamon or 1/4 ts Ground and 1 Stick Cinnamon 9 x 13 Pyrex Baking Dish Pastry Brush 1. Chop walnuts to medium fine and mix with 1 cup sugar, 1/4 Teaspoon ground Cinnamon and 1/4 Teaspoon ground Cloves. 2. Melt Butter. 3. Cut Fillo in half so that each sheet fits the bottom of the Baking Pan. 4. Generously butter the bottom and sides of the baking pan and place the Fillo, one sheet ata a time, in the baking pan. Generously spread butter on each sheet of fillo as it is placed in the pan. Every 6 to 8 sheets of Fillo sp[read a layer of walnut mix. Continue layering Fillo sheets and walnuts until Fillo is complete. Pour any remaining butter over top of the Baklava. The secret to good flaky Baklava is to have each sheet of Fillo well buttered so that the sheets do not stick together. 5. With a sharp knife, cut the Baklava diagonally to form diamond shaped pieces. 6. Preheat oven to 350 degrees and bake the Baklava for 40 to 45 minutes or until golden brown on top. Remove from oven and allow to cool completely. 7. SYRUP Mix one cup water, two cups sugar, 1/4 teaspoon ground cloves and either 3/4 teaspoons Cinnamon or the Cinnamon stick in a sauce pan and bring to a bnoil. Simmer for 20 minutes. 8. Pour the boiling syrup over the cool Baklava and allow to cool completely again. When cool serve individual pieces with strong (Turkish) sweet coffee and dried apricots for an exquisite dessert. |
Judging from the main portion of the history of the world, so far, justice is always in jeopardy. — Walt Whitman
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