1 3OZ. CREAM CHEESE
1 5OZ NEUFCHATEL CHEESE
1 11OZ CAN MANDARIN ORANGES (DRAINED)
1 16OZ CAN SLICED PEACHES
1 13-1/2OZ CAN PINEAPPLE TIDBITS (DRAINED)
1 1/2 CUP TINY MARSHMALLOWS
1 CUP WHIPPING CREAM
BEAT TOGETHER CREAM CHEESE AND NEUFCHATEL CHEESE. DRAIN AND CUT UP PEACHES, RESERVING 1/4 CUP SYRUP. BEAT RESERVED SYRUP INTO CHEESE MIXTURE. FOLD IN FRUITS, MARSHMALLOWS, AND WHIP CREAM. CHILL FOR 5 TO 6 HOURS OR OVERNITE.
Wednesday, March 30, 2011
TIRAMISU
7 Yolks
1 cup sugar for yolks
3 cups mascarpone
4 1/2 tbs water
1 1/2 tbs powdered gelatin
3 egg whites
1/4 cup sugar for whites
1 cup heavy cream, whipped
2 1/2 cups cooled espresso
1/2 cup kalhua
20 to 24 ladyfingers
1 cup choc. shavings
In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color. Add mascarpone and whip until well blended. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 mins.) then place the bowl on top of a small saucepan containing simmering water ( creating a double boiler). Immediately turn off the heart and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream.
In a separate bowl, combine expresso and kalhua. Soak 1 ladyfinger at a time in the expresso mixture. In a 8 by 10 pan, or even in some nice glasses, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over the mousse. Create another layer and chill until set. Better overnight, the flavors have time to marinate.
1 cup sugar for yolks
3 cups mascarpone
4 1/2 tbs water
1 1/2 tbs powdered gelatin
3 egg whites
1/4 cup sugar for whites
1 cup heavy cream, whipped
2 1/2 cups cooled espresso
1/2 cup kalhua
20 to 24 ladyfingers
1 cup choc. shavings
In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color. Add mascarpone and whip until well blended. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 mins.) then place the bowl on top of a small saucepan containing simmering water ( creating a double boiler). Immediately turn off the heart and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream.
In a separate bowl, combine expresso and kalhua. Soak 1 ladyfinger at a time in the expresso mixture. In a 8 by 10 pan, or even in some nice glasses, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over the mousse. Create another layer and chill until set. Better overnight, the flavors have time to marinate.
GRANDMA NOVI'S ITALIAN CHEESECAKE
3 LBS RICOTTA CHEESE
4 CUPS SUGAR
1 DOZ. EGGS
4TBS ALMOND EXTRACT
3LBS ITALIAN YELLOW CREAM
WHIP THE EGGS AND SUGAR TOGETHER. ADD THE RICOTTA CHEESE AND ALMOND, BLEND WELL, THEN ADD THE YELLOW CREAM. BLEND UNTIL SMOOTH.
POUR THE BATTER INTO 2 INCH HIGH PIE CRUST LINED CAKE PAN AND TOP EACH CAKE WITH STRIPS OF PIE CRUST TO FORM A LATTICE.
BAKE AT 350 DEGREES FOR APPROXIMATELY 2 HOURS.
MAKES 2 CHEESECAKES BE SURE THE PAN IS 2 INCHES HIGH & 9 INCH SQUARE
4 CUPS SUGAR
1 DOZ. EGGS
4TBS ALMOND EXTRACT
3LBS ITALIAN YELLOW CREAM
WHIP THE EGGS AND SUGAR TOGETHER. ADD THE RICOTTA CHEESE AND ALMOND, BLEND WELL, THEN ADD THE YELLOW CREAM. BLEND UNTIL SMOOTH.
POUR THE BATTER INTO 2 INCH HIGH PIE CRUST LINED CAKE PAN AND TOP EACH CAKE WITH STRIPS OF PIE CRUST TO FORM A LATTICE.
BAKE AT 350 DEGREES FOR APPROXIMATELY 2 HOURS.
MAKES 2 CHEESECAKES BE SURE THE PAN IS 2 INCHES HIGH & 9 INCH SQUARE
Monday, March 7, 2011
SPONGE CAKE
1 DOZ EGGS (SEPARATED)
2 CUPS SUGAR
2TEA BAKING POWDER
2TEA VANILLA
2 CUPS FLOUR
FIRST WHIP THE EGG WHITES, SET ASIDE. WHIP THE EGG YOLKS PLUS SUGAR, THEN THE FLOUR , POWDER AND VANILLA. WHEN IT'S WELL BLENDED FOLD INTO THE EGG WHITES, GENTLY. GREASE AND FLOUR A 12 INCH ROUND BY 3 INCH HIGH CAKE PAN.
BAKE 350 TIL DONE. TOOTHPICK WILL COME OUT CLEAN
2 CUPS SUGAR
2TEA BAKING POWDER
2TEA VANILLA
2 CUPS FLOUR
FIRST WHIP THE EGG WHITES, SET ASIDE. WHIP THE EGG YOLKS PLUS SUGAR, THEN THE FLOUR , POWDER AND VANILLA. WHEN IT'S WELL BLENDED FOLD INTO THE EGG WHITES, GENTLY. GREASE AND FLOUR A 12 INCH ROUND BY 3 INCH HIGH CAKE PAN.
BAKE 350 TIL DONE. TOOTHPICK WILL COME OUT CLEAN
EGGCLAIR SHELLS
2 CUPS WATER
1/2 TEA SALT
1/2LB BUTTER
2 CUPS FLOUR
8 EGGS
1TEA VANILLA EXTRACT
BOIL WATER AND SALT, MELT BUTTER THEN ADD FLOUR STIRRING QUICKLY UNTIL THICK WITH NO LUMPS. SHUT OFF STOVE AND COOL.
IN A MIXER ADD DOUGH PLUS ONE EGG AT A TIME, VANILLA EXTRACT UNTIL ALL BLENDED. IN A PASTRY SOCK WITH A DECORATOR TIP FORM SHELLS, OR SPOON A TABLESPOON ONTO A COOKIE SHEET.
BAKE 400 AFTER 10 MINS 350 UNTIL DONE. COOL AND FILL
1/2 TEA SALT
1/2LB BUTTER
2 CUPS FLOUR
8 EGGS
1TEA VANILLA EXTRACT
BOIL WATER AND SALT, MELT BUTTER THEN ADD FLOUR STIRRING QUICKLY UNTIL THICK WITH NO LUMPS. SHUT OFF STOVE AND COOL.
IN A MIXER ADD DOUGH PLUS ONE EGG AT A TIME, VANILLA EXTRACT UNTIL ALL BLENDED. IN A PASTRY SOCK WITH A DECORATOR TIP FORM SHELLS, OR SPOON A TABLESPOON ONTO A COOKIE SHEET.
BAKE 400 AFTER 10 MINS 350 UNTIL DONE. COOL AND FILL
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