Foods Recipes

3/4 c Sugar

1 c Dry white wine

2 c Water

1 Grated peel of lemon

1 Orange in slices

2 pk Unflavored gelatin

1 cn Frozen orange juice(6oz)

2 tb Lemon juice

2 c Whipping cream,whipped

Mix sugar and gelatin in 3-quart saucepan; stir in wine, orange juice concentrate, water and lemon juice. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in lemon peel. Refrigerate until mixture mounds slightly when dropped from spoon, about 2 1/2 hours. Fold chilled gelatin mixture into whipped cream. Pour into 7-cup mold. Refrigerate until firm, about 12 hours. Unmold and garnish with orange slices.

1 Envelope unflavored gelatin

1/4 c Cold water

1/2 c Sugar

1/4 c All-purpose flour

1/2 t Salt

1 1/2 c Milk

3/4 t Vanilla extract

1/4 t Almond extract

3 Egg whites

1/4 t Cream of tartar

1/4 c Sugar

1/2 c Whipping cream, whipped

1 c Flaked coconut

1 Baked 9-inch pastry shell

Additional flaked coconut -(opt.) Red & green candied -cherries Soften gelatin in cold water, and set aside. Combine 1/2 C sugar, flour, and salt in a saucepan; gradually add milk, stirring until blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in softened gelatin and flavorings. Cool. Beat egg whites (at room temperature) and cream of tartar until foamy; gradually add 1/4 C sugar, 1 T at a time, beating until soft peaks form. Fold egg whites, whipped cream, and 1 C coconut into gelatin mixture; pour into crust. Sprinkle with additional coconut, if desired. Chill until set. Garnish with candied cherries. Di Note: Made this one Christmas and received rave reviews. Very pretty pie. Di Pahl's personal recipes-1994

1 1/4 c Walnuts, chopped fine

3/4 c Unsalted butter, softened

3 tb Sugar

1 1/2 c Flour

1 ts Freshly grated orange zest

1 lg Egg, beaten lightly

3 c Fresh raspberries

12 oz White chocolate, chopped

1/2 c Heavy cream, warmed

1/2 c Whipped cream as garnish

In a bowl with an electric mixer, blend walnuts, 3/4 of the butter, sugar, flour, zest and egg until combined well, and press into an 11 inch tart pan with removable bottom. Freeze shell 15 minutes. While shell is freezing, preheat oven to 375F. Bake shell in middle of the oven 25-30 minutes, or until golden brown. Cool on a rack. Remove side of pan and transfer shell to a plate. Fill shell with 2 1/2 cups of raspberries.

In a large metal bowl set over a saucepan of barely simmering water, melt the chocolate. Remove bowl from the heat and whisk in the cream and the remaining butter, whisking until smooth. Spread chocolate mixture over the raspberries, smoothing top and chill, covered, for 3 hours or overnight.

Garnish tart with whipped cream and remaining 1/2 cup of raspberries. Serve at room temperature.

-----------------------------------MOUSSE----------------------------------- 1 1/2 Gelatine leaves

200 g (7oz) white chocolate

1 Egg

1 Egg yolk

1 tb Cointreau or Grand Marnier

300 ml (10 fl oz) cream

-----------------------------------SAUCE----------------------------------- 3 Kiwi fruits

Icing sugar ----------------------------------GARNISH---------------------------------- Lemon slices Sliced strawberries or kiwi - fruit slices Level of Difficulty: Medium difficult Preparation Time: 1 hour + setting time Prepare in Advance: Yes Soak the gelatine leaves in cold water for 10 mins to soften. Melt the chocolate in a heatproof bowl over a pan of hot, but not boiling, water. Allow to cool but not to set. Beat the egg and egg yolk in a stainless steel bowl over a pan of hot, but not boiling, water until thickened. Squeeze the gelatine leaves and stir into the warm egg mixture until melted. Allow to cool while still beating. Add the melted chocolate to the mixture, a little at a time, until the mixture is smooth and even. Stir in the liqueur. Whip the cream until thick and carefully fold into the chocolate mixture. Put the mousse in the fridge for 2 hours, until it has set. Meanwhile, make the sauce. Peel the kiwi fruit and pur e them in a mixer or food processor. Add icing sugar to taste, if required. Keep the sauce cold until ready to serve. Pour a little sauce on 4 individual dishes. Shape the mousse into egg-shaped balls, using two warm tablespoons, and place them on top of the sauce. Garnish with a few lemon leaves, sliced strawberries or slices of kiwi fruit.

-----------------------------------MOUSSE----------------------------------- 1 1/2 Gelatine leaves

200 g (7oz) white chocolate

1 Egg

1 Egg yolk

1 tb Cointreau or Grand Marnier

300 ml (10 fl oz) cream

-----------------------------------SAUCE----------------------------------- 3 Kiwi fruits

Icing sugar ----------------------------------GARNISH---------------------------------- Lemon slices Sliced strawberries or kiwi - fruit slices To Drink: - Sweet white wine. Level of Difficulty: Medium difficult Preparation Time: 1 hour + setting time Prepare in Advance: Yes Soak the gelatine leaves in cold water for 10 mins to soften. Melt the chocolate in a heatproof bowl over a pan of hot, but not boiling, water. Allow to cool but not to set. Beat the egg and egg yolk in a stainless steel bowl over a pan of hot, but not boiling, water until thickened. Squeeze the gelatine leaves and stir into the warm egg mixture until melted. Allow to cool while still beating. Add the melted chocolate to the mixture, a little at a time, until the mixture is smooth and even. Stir in the liqueur. Whip the cream until thick and carefully fold into the chocolate mixture. Put the mousse in the fridge for 2 hours, until it has set. Meanwhile, make the sauce. Peel the kiwi fruit and pure them in a mixer or food processor. Add icing sugar to taste, if required. Keep the sauce cold until ready to serve. Pour a little sauce on 4 individual dishes. Shape the mousse into egg-shaped balls, using two warm tablespoons, and place them on top of the sauce. Garnish with a few lemon leaves, sliced strawberries or slices of kiwi fruit. Posted by : Sue Rykmans. Submitted By KDECK@EPAUS.ISLAND.NET (KAREN DECK) On THU, 2 MAR 1995 205648 GMT