home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
Shareware 1 2 the Maxx
/
sw_1.zip
/
sw_1
/
COOKING
/
MMDESERT.ZIP
/
DESSERTS
Wrap
Text File
|
1990-05-12
|
23KB
|
564 lines
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Lemon Ice Cream
Categories: Desserts
Servings: 12
3 ea Large Egg Yolks
14 oz Sweetend Condensed Milk
1/2 c Lemon Juice
1 x Yellow Food Coloring (Opt.)
2 c (1 pt) Whipping Cream
Whip Whipping Cream and set aside.
In large bowl, beat egg yolks, stir in sweetened condensed milk (not evap-
orated milk), lemon juice and food coloring if desired. Fold in whipped
cream. Por into 9 x 5-inch loaf pan or other 2-qt containier. Cover,
freeze 6 hours or until firm. Serve with warm Blueberry 'N' Spice Sauce.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Frozen Lemon Souffle
Categories: Desserts
Servings: 6
1 1/2 c Sugar
3 T Cornstarch
1 ea Env. Unflavored Gelatin
1 c Water
2/3 c Lemon Juice OR Lime Juice
3 ea Large Egg Whites
1/2 pt ( 1 C) Whipping Cream
In large saucepan, combine sugar, cornstarch, and gelatine; add water and
lemon or lime juice. Over medium heat, cook and stir until slightly
thickened; stir in a few drops of food coloring in color of juice used, if
desired (yellow or green). Cool. Chill until partially set, about 1 hour,
stirring occasionally. In small mixer bowl, beat egg whites until stiff
but not dry; fold into juice mixture. In small mixer bowl, beat whipping
cream until stiff peaks form; fold into juice mixture. Tape or tie 3-inch
waxed paper or foil "collar" securely around rim of 1-qt souffle dish.
Pour mixture into dish. Freeze 6 hours or overnight. Remove "collar".
Garnish with whipped cream, candy lemon drops and gum drop slivers if
desired. Return leftovers to freezer.
TIP:
Souffle can be chilled in refrigerato 6 hours instead of being frozen.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Cherry Garcia Ice Cream
Categories: Desserts
Servings: 4
1/4 c Shaved plain chocolate
2 ar e eggs
1/4 c Fresh Bing cherries, halved
1 up milk
Place the shaved chocolate flakes and the cherries in separate bowls.
Cover and refrigerate.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2
minutes. Whisk in the sugar, a little at a time, then continue
whisking until completely blended, about 1 minute more. Pour in
the cream and milk and whisk to blend.
Transfer the mixture to an ice cream maker and freeze following
the manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before it is done),
add the chocolate and the cherries, then continue freezing until
the ice cream is ready.
s far as hints for the cherries, nothing except cooling them before
acing in the ice cream mixture. It does recommend shaving the chocolate
th a cheese grater, after you have frozen it.)
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Snow Pudding
Categories: Desserts
Servings: 1
1 c Water
6 T Sugar
3 1/2 T Cornstarch
2 ea Egg Whites
1 T Vanilla
1 1/2 c Milk
2 ea Egg yolks, Beaten
1. COMBINE WATER, 3 TBSP SUGAR AND 2 TBSP CORNSTARCH IN HEAVY SAUCEPAN.
COOK UNTIL THICKENED.
2. BEAT EGG WHITES UNTIL STIFF. STIR INTO HOT CORNSTARCH MIXTURE. ADD 1/2
TSP. VANILLA. POUR THE MIXTURE INTO SERVING DISH.
3. COMBINE MILK, EGG YOLKS, THE REST OF THE CORNSTARCH, SUGAR AND VANILLA.
COOK OVER MEDIUM HEAT UNTIL THICKENED. POUR OVER FIRST LAYER IN
SERVING DISH.
COOL. SERVE WITH WHIPPED TOPPING IF DESIRED.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Coconut Cake Filling (Mildred Hartley)
Categories: Cakes Desserts
Servings: 10
1 ea Coconut, large *
1 x Salt, pinch
1 pt Milk, sweet
1 c Sugar
1 T Flour, heaping
* coconut should be split, peeled, and grated.
Milk should be added to coconut milk to make 1 pint.
^^--------------------------------------------------------------------
Cook all ingredients in a 3-quart saucepan except coconut until thick.
Add coconut and cook another 10 minutes on low-heat.
Cool before putting on any white cake.
MILDRED HARTLEY - this recipe has been in her family for over 100 years.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Banana Passover Sponge Cake
Categories: Cakes Desserts
Servings: 8
7 ea Eggs
1 c Sugar
3/4 c Cake Meal
1/2 t Salt
1/4 c Potato Starch
1 c Chopped Walnuts
1 c Mashed Bananas (2 ripe)
1/2 t Vanilla
Beat yolks with sugar until creamy. Add the mashed bananas, beat well.
Whip egg whites until stiff (in different bowl).
Add cake meal, potato starch and salt to yolk mixture. Fold in egg whites
into this mixture. Add flavoring fold in gently.
Bake at 325 F. for an hour --more or less--. Use an angle food cake pan.
Cool upside down for about 30 minutes or until cooled. Cut in half with
knife. Ice with real whipped cream or cool whip. Top with bananas and a
few walnuts.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Classic Mexican Flan
Categories: Desserts
Servings: 8
1/2 c Sugar
14 oz Can sweetened condensed
1 c Milk
3 ea Large eggs plus
3 ea Yolks of large eggs
1/2 t Almond extract
1 t Vanilla extract
lk
In a small saucepan melt sugar over moderate heat, stirring frequently,
until sugar is a dark, caramel-colored liquid. Remove from heay and pur
into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to
coat bottom and sides with the caramel. Let cool so caramel hardens. Heat
oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings
into an electric blender. Cover and blend to mix well. Pour mixture into
mold; put mold in a larger pan filled with water to depth of 1/2 inch.
Bake for 1 hour. Remove from oven and remove mold from water. Cool and
then refrigerate up to 2 days. Cover mold with an inverted serving
platter. Hold mold and platter together and turn them over. Lift off mold.
Caramel will fall as a liquid sauce over the custard.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Americana Key Lime Pie
Categories: Desserts Pies
Servings: 6
1 T Unflavored gelatin (1 env.)
1/2 c Sugar
1/4 t Salt
4 ea Egg yolks
1/2 c Lime juice
1/4 c Water
1 t Grated lime peel
1 x Few drops green food color
4 ea Egg whites
1/2 c Sugar
1 c Heavy cream, whipped
1 ea 9-in baked pastry shell
1 x Pistachio nuts, chopped
1 x Lime slices for garnish
1 x Heavy cream, whipped, to top
Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together
egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir
over medium heat just till mixture comes to boiling. Remove from heat;
stir in grated peel. Add food coloring sparingly to tint pale green.
Chill, stirring occasionally, until the mixture mounds slightly when
dropped from a spoon. Beat egg whites till soft peaks form; gradually add
1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites.
Fold in whipped cream. Pile into cooled baked pastry shell. Chill till
firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle
chopped pistachio nuts in center. Garnish with thinly sliced lime placed
in whipped cream mounds around edge of pie.
Source: Better Homes & Gardens Dessert Cookbook. "A spectacular from the
famous Miami hotel!"
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Citrus Chiffon Pie
Categories: Desserts Pies
Servings: 6
1 ea Envelope unflavored gelatin
1/2 c Sugar
1 x Dash salt
4 ea Egg yolks
1/2 c Lemon juice
1/2 c Orange juice
1/4 c Water
1/2 t Lemon peel, grated
1/2 t Orange peel, grated
4 ea Egg whites
1/3 c Sugar
1 ea 9-in baked pastry shell
Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat
together egg yolks, fruit juices, and water; stir into gelatin mixture.
Cook and stir over medium heat just till mixture comes to boiling. Remove
from heat; stir in peels. Chill, stirring occasionally, till mixture
mounds slightly when dropped from a spoon. Beat egg whites till soft
peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks; fold in
gelatin mixture. Pile into cooled baked pastry shell. Chill till firm.
Trim with whipped cream and thin orange slices cut in fourths.
Source: Better Homes & Gardens Dessert Cookbook.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Strawberry Cream Pie
Categories: Desserts Pies
Servings: 6
1 ea 9-inch baked pie crust
1/2 c Slivered, blanched almonds
1 ea Recipe Cream Filling
2 1/2 c Fresh strawberries
1/2 c Water
1/4 c Sugar
2 t Cornstarch
1 x Few drops red food coloring
-------------------------------CREAM FILLING-------------------------------
1/2 c Sugar
3 T Cornstarch
3 T Enriched flour
1/2 t Salt
2 c Milk
1 ea Egg, slightly beaten
1/2 c Heavy cream, whipped
1 t Vanilla
Directions for Cream Filling:
Mix first 4 ingredients. Gradually stir in milk. Stirring constantly,
bring to a boil; reduce heat and cook and stir till thick. Stir a little
of hot mixture into egg; return to remaining hot mixture. Bring just to
boiling, stirring constantly. Cool, then chill. Beat well; fold in
whipped cream and vanilla.
Directions for pie:
Toast almonds until lightly browned, then sprinkle over the bottom of the
cooled pie crust. Fill crust with chilled Cream Filling. Halve 2 cups of
the strawberries. Pile atop filling.
Glaze:
Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve. Mix
sugar and cornstarch; gradually stir in berry juice. Cook, and stir till
thick and clear. Tint to desired color with food coloring. Cool
slightly; pour over halved strawberries. Keep refrigerated till serving
time. Pass whipped cream, if desired.
Source: Better Homes & Gardens Dessert Cookbook.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Strawberry-Rhubarb Pie
Categories: Desserts Pies
Servings: 6
3 ea Eggs, beaten
1 1/4 c Sugar
1/4 c Enriched flour
1/4 t Salt
1/2 t Nutmeg
2 1/2 c Rhubarb, red, 1 inch slices
1 1/2 c Strawberries, fresh, sliced
1 ea Pastry for 9" lattice crust
1 T Butter or margarine
Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb
and strawberries. Line 9" pie plate with pastry; fill with fruits. Pour
egg mixture over. Dot with butter. Top with lattice crust, crimping edge
high. Bake at 400 degrees about 40 minutes. Fill openings in lattice
crust with whole strawberries. Serve warm- plain, or topped with vanilla
ice cream.
Source: Better Homes & Gardens Dessert Cookbook.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Rhubarb Cream Pie
Categories: Desserts Pies
Servings: 6
1 1/2 c Sugar
1/4 c Enriched flour
3/4 t Nutmeg
3 ea Eggs, slightly beaten
4 c Rhubarb in 1" slices (1 lb)
1 ea Pastry for 9" lattice crust
2 T Butter or margarine
Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9" pie
plate with pastry; fill; dot with butter. Top with lattice crust. Bake
at 400 degrees 50 to 60 minutes. Cool.
Source: Better Homes & Gardens Dessert Cookbook.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Rhubarb Pie
Categories: Desserts Pies
Servings: 6
3 c Rhubarb, 1" slices
1 c Sugar
1/2 t Grated orange peel
3 T Flour
1 x Dash salt
2 T Butter or margarine
Combine all ingredients except butter or margarine. Line a 9" pie plate
with Orange Pastry**. Fill with rhubarb mixture and dot with the butter or
margarine. Top with lattice crust. Bake at 400 degrees 40 to 50 minutes.
Serve warm with vanilla ice cream.
** Substitute orange juice for the water in your favorite pastry recipe.
Source: Better Homes & Gardens Dessert Cookbook.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database -------------
Title: Chocolate chunk chocolate cookies
Categories: Desserts
Servings: 48
10.00 oz Semisweet choco, broken 1.00 pk Pkg choco-fudge cake m
ix
2.00 pk Choco/fudge pudding mix 1.50 c Mayonaisse
0.50 c Chopped walnuts (optional)
Preheat oven to 350 degrees F.
Combine first 4 ingredients in medium bowl. Mix in mayonaise. Shape
dough by 2 Tablespoons into balls. Place on ungreased cookie sheet,
spacing 2 inches apart. Bake until tester inserted in centers comes out
clean, about 12 minutes. (Can be prepared 2 days ahead and stored in
airtight containers.)
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Praline Crepes
Categories: Creole Desserts
Servings: 4
1 x Praline sauce (see below)
4 ea Sweet crepes (see recipe)
4 ea Scoops frozen creole cream-
1 x Cheese OR vanilla ice cream
-------------------------------PRALINE SAUCE-------------------------------
1/4 c Unsalted butter
1/2 c Powdered sugar
2 T Dark corn syrup
1/4 c Dark rum
1/2 c Chopped pecans
NOTE: line stating "4 x scoops frozen Creole cream" should read, "4
scoops Frozen Creole Cream Cheese, OR rich vanilla ice cream."
Prepare Praline Sauce. Working quickly, fill each crepe with a scoop of
frozen Creole cream cheese of ice cream. Place 1 filled crepe, seam-side
down, on each serving plate. Drizzle sauce over crepes, serve at once.
Makes 4 servings.
TO PREPARE PRALINE SAUCE, melt butter or margarine in a heavy 2-quart
saucepan over medium heat. Add remaining ingredients; stir until blended.
Cook, stirring often, until sauce is thick and syrupy, about 7 minutes.
Set aside.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sweet Crepes
Categories: Creole Desserts
Servings: 24
1 c All-purpose flour
2 T Sugar
1/4 t Salt
1 ea Egg
1 ea Egg yolk
1 c Milk
1 T Unsalted butter, melted
1/2 c Water
1 t Vanilla extract
1 x Unsalted butter or margarine
In a medium bowl, combine flour, sugar and salt with a fork. Make a well
in center of flour mixture; add egg and egg yolk. Using a fork, slowly
begin to mix egg into flour. Continue until all flour has been moistened.
Add milk slowly, stirring constantly to form a smooth batter. Stir in 1
tablespoon butter or margarine, water and vanilla until blended. The
batter should be the consistency of light cream. If it is too thick, add
1 or 2 teaspoons more water; stir until blended. Cover and let batter
stand at room temperature 30 minutes before using. To cook crepes, melt
about 1 teaspoon butter or margarine in a 6-inch crepe pan over medium
heat, swirling to coat bottom and side. Pour 3 tablespoons batter into
pan all at once; swirl pan very quickly to cover bottom with batter. Cook
until bottoms of crepe is set and golden brown, about 2 minutes. Turn
crepe; cook other side about 30 seconds. Cool crepes on paper towels.
Repeat with remaining batter. Separate crepes with small sheets of wax
paper, if desired. When serving crepes, fill so that first side cooked
will be on outside. Makes 24 (6-inch) crepes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Frozen Creole Cream Cheese
Categories: Creole Desserts
Servings: 12
3 ea Recipes Creole cream cheese
1 qt Milk
1 qt Whipping cream
3 c Sugar
3 t Vanilla extract
Using back of wooden spoon, mash Creole Cream Cheese (see recipe) through
a medium strainer into a large bowl. Add milk, cream and sugar; stir
until blended. Stir in vanilla. Pour mixture into an ice-cream freezer;
freeze according to manufacturer's directions. Keep frozen until ready to
serve. Makes 1 gallon or 12 to 15 servings.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Homemade Creole Cream Cheese
Categories: Creole Desserts
Servings: 24
2 qt Skim milk
1 ea Rennet tablet
1/2 c Buttermilk
1 c Nonfat dry milk
In a large saucepan, heat skim milk to 170F (75C); hold at that
temperature 20 minutes. This is most easily accomplished in a microwave
oven with a temperature probe and HOLD feature. Use a nonmetallic bowl
for the microwave. Immediately stir in rennet tablet, buttermilk and
nonfat dry milk until blended. Cover with plastic wrap; let stand at room
temperature 24 hours to clabber. After 24 hours, carfully drain and
discard liquid from cheese. Line a large, fine strainer with a double
thickness of cheesecloth; place over a deep bowl. Carefully turn clabber
into strainer. Cover with plastic wrap and refrigerate. Let drain 36
hours. Place finished cheese in a bowl; use as desired. Creole cream
cheese can be covered and refrigerated up to 2 weeks. Makes 24 ounces.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Kit's Chocolate Mousse
Categories: Desserts Chocolate
Servings: 12
18 oz Semisweet chocolate
2 c Heavy cream, well chilled
6 ea Eggs
2 T Confectioner's sugar
2 T Creme de Cacao
1 T Vanilla extract
1. Melt the chocolate over hot water. Let it cool until only warm.
2. While the chocolate cools, whip the cream until it forms medium-stiff
peaks. Do not overbeat or the mousse will lose some of its smooth, light
texture.
3. Separate 4 of the eggs and set the whites aside. Combine yolks with
the 2 remaining whole eggs in the bowl of an electric mixer. Beat until
eggs are thick and lemon colored, around 5 minutes. While the yolks are
beating, place the 4 egg whites in a clean copper or stainless steel bowl
and whisk, preferably by hand, until the whites start to stiffen. Sprinkle
on the confectioners' sugar and beat until you have firm peaks.
4. Working quickly, add the cooled melted chocolate and a scoop of the
whipped cream to the egg yolks. Stir until smooth, then add the remaining
cream. When it is fully incorporated, add the liqueur and vanilla, then
fold in the whites until just blended.
5. This mousse can be poured into small individual serving dishes or into
1 larger dessert dish. Chill at least 4 hours before serving. (Chilling it
overnight intensifies the flavor.) The mousse may be frozen for up to 2
weeks. Remove from the freezer and let it sit in the refrigerator
overnight before serving.
VARIATION:
Make a Brownie Cookie Crust from the Brownie Cookies recipe, then fill it
with the mousse. Chill for 4 hours, then pipe whipped cream on top.
Source: The Joy of Chocolate by Judith Olney
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Banana Flambe
Categories: Desserts
Servings: 4
2 T Butter
4 ea Bananas, firm
1/2 c Brown sugar
2 T Lemon juice
1 c Bing cherries, fresh or can
1/2 c Grand Marnier
In a heavy skillet melt butter and add firm bananas, sliced lengthwise.
Saute on each side. Sprinkle with brown sugar and lemon juice. Transfer to
serving dish, garnish with cherries. Pour over it warmed Grand Marnier,
flambe, and serve.
Source: Marnier-LaPostolle, Paris. From "The New Spirit of Grand Cuisine"
by Saul Krieg.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Bananas au Rhum
Categories: Desserts
Servings: 8
1/2 c Light brown sugar
1/2 c Butter
1 c Orange juice
2 T Rum, dark
2 T Rum, light
8 ea Bananas
1/4 c Grand Marnier
Melt butter and stir in sugar. Stir in orange juice and next 2
ingredients, simmering to keep warm. Split bananas lengthwise, then cut
across. Arrange in a warm serving dish and pour rum syrup over fruit. Warm
Grand Marnier, pour over bananas, and set aflame.
-----------------------------------------------------------------------------
