Foods Recipes

12 Egg yolks

2 1/4 c Sugar

1 c Strained pureed raspberries*

2/3 c Framboise

2 c Whipping cream; whipped

8 Egg whites; room temperature

1 pn Salt

---------------------------------TO GARNISH--------------------------------- Sweetened whipped cream Fresh raspberries *Note: Fresh raspberries are suggested for the puree, but unsweetened frozen berries may be used if fresh are not available. Prepare a 3-quart souffle dish or mold with oiled aluminum foil collar extending about 4 inches above rim. Tie or tape securely. In large bowl, beat yolks until thick and lemon colored. Add 1 1/4 cups sugar and beat until dissolved. Blend in raspberries. Transfer to double boiler, place over hot water and cook until custard coats metal spoon; do not allow to boil at any time. Strain into large metal bowl set over ice and stir until cool. Add framboise a little at a time, blending thoroughly after each addition. Fold whipped cream into mixture. Pour into prepared dish, smooth top with spatula and freeze overnight. When firm, cover top with plastic wrap or foil. Just before serving, remove foil collar and smooth sides with spatula. Garnish with whipped cream and fresh raspberries and accompany with cooled sabayon or creme fraiche. This melts quickly so serve directly from freezer. "The Argyle", San Antonio, Texas. Favorite Restaurant Recipes - ISBN: 0-89535-100-5

Crust: 1 1/2 c Graham cracker crumbs

1/4 c Sugar; granulated

1/2 c Butter; melted

Filling: 1 cn Pumpkin puree 14 oz or:

1 3/4 c Pumpkin puree homemade

2 c Ice cream; vanilla or maple

1/4 t Nutmeg; ground

1/2 t Cinnamon; ground

1/2 t Ginger; ground

Preheat oven to 375F. Combine crust ingredients in bowl and mix well. Set aside 1/4 cup for topping. Pat remaining mixture into 9" round pie pan or oven proof dish. Bake 10 minutes. Cool. Mix together all filling ingredients (ice cream should be softened) with fork or large spoon. Turn into cooled pie shell; smooth top with knife. Sprinkle reserved crumbs mixture on top. Freeze till firm, at least 2 hours. Remove from freezer about 15 minutes before serving. Less filling than pumpkin pie

8 Fresh Peaches

4 Eggs; separated

3/4 c Sugar

1/4 c Lemon juice

4 tb Peachtree Scnapps Liqueur

1. Peel and slice aboout 1 to 1 1/2 lbs. (enough to

make 1 cup) of the peaches. Place sliced peaches in food processor, food mill or blender to puree peaches. Refrigerate puree. 2. In top of a double boiler, beat egg yolks with 1/2 c of sugar until thick and lemony in color. Stir in the lemon juice and the peach liqueur. Cook over hot water, stirring constantly, until mixture has thickened, about 4 minutes. Cool to room temp. and fold in peach puree. Chill in refrigerator. 3. In mixing bowl, beat egg whites until foamy. Gradually add remaining 1/4 c sugar, beating until meringue is stiff. Fold into peach mixture. Spoon peach mousse into 8 custard cups and freeze. 4. Before serving, peel and slice remaining peaches. To serve, unmold frozen mousse onto individual dessert plates and garnish with sliced peaches. Mousse tastes best if allowed to stand and soften 5 to 10 minutes before serving. Source: Stanford Court Hotel Judy Garnett

2 Eggs

1/2 c Sugar

1 t Vanilla

2 t Lemon juice

1 1/3 c Evaporated milk, chilled

3/4 c Graham cracker crumbs

Grease refrigerator freezing tray thoroughly. Coat sides and bottom of tray with half the graham cracker crumbs, reserving the remainder for topping. Beat eggs. Add sugar and vanilla. Continue beating until sugar is dissolved. Add lemon juice to chilled milk and whip until stiff. Fold in egg mixture, pour at once into freezing tray and sprinkle remaining cracker crumbs over top. Freeze until firm. Cut into squares. Mrs. H. Alexander Perry

2 c Homemade yogurt

1 c Frozen or fresh fruit:

-banana, orange, strawberry, -rasberries, or a combo. 1/4 c Honey

: If you are making a batch of creamy homemade ygurt you will undoubtably have enough on hand to turn into frozen fruit flavored yogurt pops. Puree yogurt and fruit in a blender, adding honey once the fruit is well blended. Pour mixture into a container for the freezer: and icecube tray, a shallow plastic container,or 9" square cake pan. Freeze for 30 minutes. Spoon frozen mush into the blender container and whip for 1 minute. Pour mixture into popsicle molds or paper cus. Freeze for 10 more minutes and return to freezer until firm. Variations: : Spices and other flavorings can be added as you experiment with fruit and yogurt combinations. For example, try 1/2 ts vanilla, 1/2 ts cinnamon, and 1/2 ts nutmeg whipped up with 1 banana. : Ory try mixing 6 oz frozen juice concentrate with 1 cup yogurt and 1 ts vanilla.

Yield: 20 oz Source: Cheaper and Better Alternatives to Storebought Goods By: Nancy Birnes Found by Fran McGee