1 (14 oz.) can Eagle Brand condensed milk
1 ½ cups cold water
1 (3 ½ oz.) package instant vanilla pudding
2 cups (1 pint) whipping cream, whipped
1 loaf pound cake, cut into cubes
1 quart fresh strawberries, sliced
1 cup or large jar of real strawberry preserves.
(1 tablespoon brandy sprinkled on top of pound cake between layers)
In a large bowl, combine sweetened condensed milk and water. Add pudding. Mix well. Chill for 5 minutes. Add whipping cream folding into pudding mixture. Use 4 quart glass bowl, layering ingredients as follows, pudding, pound cake, brandy, preserves, and strawberries. Continue ending with the pudding on top and garnish with strawberries. Chill for 4 hours before serving.
Serves 12 - Can add blueberries or other berries to the strawberry mixture if you wish.
Preheat oven to 300º
1 C butter, softened
¾ C sifted powdered sugar
¼ C cornstarch
1¾ C all purpose flour
1 Tbsp minced fresh rosemary
Beat butter at medium speed with an electric beater until creamy; gradually add powdered sugar and cornstarch, beating well. Stir in flour and rosemary. Dough will be stiff. Divide dough in half. Shape one portion of dough into a 6½” circle on an ungreased baking sheet. Crimp the edges with a fork. Cut dough in 8 wedges; do not separate. Then repeat procedure with second half of dough. Cover and chill for one hour. Bake at 300º for 30 minutes or until edges are brown. Cool 5 minutes on the baking sheet; remove to a wire rack to cool completely.
Yields 16 wedges
2 c milk
2 c (loosely packed) fresh mint leaves
6 egg yolks
¼ c sugar
2 Tbsp green crème de menthe
Combine the milk and mint leaves in a saucepan, and bring to a boil. Remove the pan from the heat, cover, and set aside for 30 minutes. Strain the milk into another saucepan, pressing against the mint leaves to extract as much flavor as possible. Whisk the egg yolks and sugar together in a bowl until the mixture is light and thick. Reheat the milk over medium-low heat and gradually add it to the egg mixture, stirring constantly. Return this to the saucepan and cook over low heat until the mixture has thickened slightly and coats the back of a metal spoon. Do not allow it to boil or the sauce will curdle. Remove the pan from the heat, stir in the crème de menthe, and transfer the mixture to a bowl to cool to room temperature.
1 c. sugar
¼ lb. butter
5 T. lime juice
4 T. grated lime rind
3 large or 4 small eggs, beaten
Mix all together in a heavy bottomed pan and cook over low heat, constantly stirring for 12 minutes. Curd should be very thick.
Cool and chill, covered. This will keep in a glass jar for at least 2 weeks.
This is an old southern favorite used to fill tart shells and meringues. It is delicious drizzled over pound cake, waffles, pancakes or as a spread on muffins. To use as a filling, mix it half and half with whipped cream. Garnish with strawberry or raspberry puree and a sprig of lemon balm or mint
Preheat Oven 275º F
8 Tbsp. unsalted butter
1/3 cup sugar
1 ¼ cup all purpose flour
½ tsp salt
¼ tsp vanilla
1-2 tsp Dried cooking lavender buds
In bowl of mixer, cream butter and sugar until light and fluffy – about 2 minutes. Add vanilla, salt and flour. Mix. Stir in lavender.
Scoop 1 tablespoon dough onto a cookie sheet. Dip a decorative cookie mold into sugar and press dough to a thickness of 3/8 inch. Bake 25-30 minutes until firm, but not brown. Yields approx. 1 dozen cookies. (depends on the size of the cookie)
(Alternatively, dough can be rolled, cut with a cookie cutter and sprinkled with sugar.)
8 oz gingersnap cookies (about 32)
1/4 cup butter melted
12 oz bittersweet chocolate
1 C whipping cream
2 lg. egg yolks
1 large egg
1/4 C sugar
1 T flour
1/8 t. ground black pepper
Pinch of salt
2 T chopped crystallized ginger
CRUST Preheat oven to 325.
Grind gingersnap cookies in processor.
Add melted butter.
Press into a 9 inch tart pan with removable bottom.
Place pan on rimmed baking sheet.
FILLING Combine chocolate and cream in heavy saucepan. Whisk over low heat until chocolate is melted and smooth.
Remove saucepan from heat.
Whisk egg yolks, egg, sugar, flour, pepper, and salt in medium bowl to blend.
Very gradually whisk chocolate mixture into egg mixture until smooth and blended.
Pour filling into crust.
1 pkg. Pillsbury Refrigerated Ready Made pie crusts
24 small muffin tins
With biscuit cutter, cut out 3 inch circles of pastry dough. Line each muffin form with circle. Pat into shape, trimming edge if needed. Stuff centers with crumbled foil. (Save for future use.) Bake according to pie crust directions. Remove from pans, cool and fill. Shells may be frozen, well wrapped.
8 oz good-quality semisweet chocolate
1 c (2 sticks) unsalted butter
5 eggs, separated
½ cup sugar
pinch of salt
Fresh mint leaves, for garnish
1. Break the chocolate into small pieces, and melt them in the top of a double boiler over simmering water, stirring frequently. Remove the pan from the heat and set it aside.
2. Melt the butter in a small heavy saucepan over low heat, and set it aside.
3. Combine the egg yolks and sugar in a large bowl, and whisk until the mixture is light and falls from the whisk in a ribbon when it is lifted. Set it aside.
4. Beat the egg whites with the salt until they form soft peaks.
5. Stir the melted butter into the chocolate. Then stir in the egg yolk mixture. Add one quarter of the egg whites, and then carefully fold in the remaining whites.
6. Rinse two sma ...
½ Tbsp cardamom pods
2 c dry white wine
¾ c sugar
1 ½ Tbsp fresh lemon juice
1/4 tsp saffron threads
Pinch kosher salt
1 lemon cut in half, squeezed into a medium bowl of water
4 firm pears, preferably with stems
1 6-ounce container crème fraîche
• Peel pears with a sharp paring knife, being careful to leave stems intact. Core from the bottom using a small melon-baller, again leaving stems intact. Put in bowl of lemon water to prevent browning.
• Gently crush cardamom with a rolling pin or the bottom of a skillet to slightly crack open pods without releasing seeds. Combine cardamom, wine, sugar, lemon juice, saffron, and salt in a medium saucepan over medium heat, stirring until sugar dissolves. Bring to a simmer. Add pears; add water if needed to completely submerge pe ...
¼ cup hazelnuts
1 tablespoon unsweetened cocoa powder
2 teaspoons cornstarch
1 ½ teaspoons cocoa nibs
2 ounces bittersweet chocolate finely chopped
1/8 to ¼ teaspoon ground cardamom
3 large egg whites
1/8 cream of tartar
Pinch of salt
¾ cup sugar
½ teaspoon pure vanilla extract
1. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Spread the hazelnuts in a pie plate and toast for 14 minutes until the skins blister. Transfer the nuts to a kitchen towel and rub together to remove the skins. Coarsely chop and transfer to a bowl. Add the cocoa, cornstarch, nibs, chocolate, and cardamom. Lower the oven to 300 degrees.
2. In a medium bowl, using an electric mixer, beat the egg whites with the cream of tartar and salt until soft peaks form. Add the sugar in a thin s ...