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Archive for June, 2016

mai tai

Mai Tai

Ingredients
2 tablespoons light rum
2 tablespoons orange curaçao
1/4 cup orange juice
1 tablespoon fresh lime juice
1 dash orgeat
1 dash simple syrup
1 tablespoon dark rum
Mint, a pineapple slice, and a paper umbrella for garnish

Preparation
1. Fill an 8-oz. glass with ice. Pour in light rum, orange curaçao, orange juice, lime juice, orgeat, and simple syrup.

2. Drizzle dark rum on top. Garnish with mint, pineapple slice, and paper umbrella.

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almond buttercrunch

Almond Buttercrunch

Ingredients
3/4 cup butter
2 cups white sugar
1 cup chopped almonds
2 cups milk chocolate chips
1/2 cup finely chopped almonds

Directions
In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds. Stir constantly until mixture boils, then do not stir or shake. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.

Pour onto a large buttered cookie sheet. Immediately press chocolate chips onto the hot candy. As the chocolate melts, spread it into a coating over the candy.

Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.

Recipe found here: Almond Buttercrunch

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Vanilla Tapioca Pudding

Vanilla Tapioca Pudding

Ingredients
3-1/4 cups fat-free milk
2 tablespoons quick-cooking tapioca
2 tablespoons sugar
1 package (.8 ounce) cook-and-serve vanilla pudding mix
1/4 teaspoon vanilla extract

Directions
In a large saucepan, combine the milk, tapioca, sugar and pudding mix. Bring to a boil, stirring constantly. Remove from the heat; stir in vanilla.

Spoon into four dessert dishes. Cover and refrigerate for 2 hours before serving. Yield: 4 servings.

Recipe found here: Vanilla Tapioca Pudding

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Elegant Orange Blossom Cheesecake

Elegant Orange Blossom Cheesecake

Ingredients
3 cups crushed gingersnap cookies (about 60 cookies)
2 teaspoons plus 2 tablespoons grated orange peel, divided
1/3 cup butter, melted
1-1/2 cups orange juice
1/3 cup sliced fresh gingerroot
4 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
6 ounces white baking chocolate, melted
1 tablespoon vanilla extract
4 large eggs, lightly beaten

CANDIED ORANGE SLICES:
3 cups water
1-1/2 cups sugar
2 small navel oranges, thinly sliced

Directions
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a large bowl, combine crumbs, 2 teaspoons orange peel and butter. Press onto bottom and 2-in. up sides of prepared pan.

In a large saucepan, combine orange juice and ginger; bring to a boil. Reduce heat and simmer, stirring occasionally, until syrupy and reduced to about 3 tablespoons. Strain and discard ginger.

In a large bowl, beat cream cheese and sugar until smooth. Beat in ginger syrup, melted chocolate, vanilla and remaining orange peel. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

For candied orange slices, in a large skillet, combine water and sugar. Cook and stir over medium heat until sugar is completely dissolved. Add orange slices. Bring to a boil. Reduce heat; simmer for 45 minutes or until translucent. Drain oranges on a wire rack; arrange in a single layer on waxed paper to dry.

Remove sides of pan. Top cheesecake with candied orange slices. Refrigerate leftovers. Yield: 16 servings.

Recipe found here: Elegant Orange Blossom Cheesecake

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Fresh Raspberry Pie

Fresh Raspberry Pie

Ingredients
1/4 cup sugar
1 tablespoon cornstarch
1 cup water
1 package (3 ounces) raspberry gelatin
4 cups fresh raspberries
1 graham cracker crust (9 inches)

Directions
In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes.

Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours. Yield: 6-8 servings.

Recipe found here: Fresh Raspberry Pie

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Strawberry Parfaits

Strawberry Parfaits

Ingredients

4 cups sliced strawberries, divided
1/4 cup granulated sugar
1 cup fat-free ricotta cheese
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/4 cup powdered sugar
1 tablespoon water
1 teaspoon vanilla extract
1 cup amaretti cookie crumbs (about 8 cookies)
1/2 cup frozen reduced-calorie whipped topping, thawed
2 tablespoons slivered almonds, toasted

Preparation
Place 2 cups of strawberry slices and granulated sugar in a blender or food processor, and process until smooth. Set strawberry puree aside.

Combine ricotta and next 4 ingredients (ricotta through vanilla) in a medium bowl; stir well with a whisk. Spoon 2 tablespoons cookie crumbs into each of 4 parfait glasses. Top each portion with 2 tablespoons strawberry puree, 1/4 cup strawberry slices, and 3 tablespoons ricotta mixture; repeat the layers. Drizzle the remaining strawberry puree over each serving. Chill for 2 hours. Top each parfait with 2 tablespoons whipped topping and 1 1/2 teaspoons almonds.

Recipe found here: Strawberry Parfaits

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Sour Cream Peach Pecan Pie

Sour Cream Peach Pecan Pie

Ingredients
Pastry for single-crust pie (9 inches)
4 cups sliced peeled peaches
2 tablespoons peach preserves
1 cup sugar
1 cup (8 ounces) sour cream
3 large egg yolks
1/4 cup all-purpose flour
1 teaspoon vanilla extract

TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
1/4 cup cold butter, cubed

Directions
Line a 9-in. pie plate with pastry; trim and flute edge. In a large bowl, combine peaches and preserves. Transfer to pastry shell. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.

Bake at 425° for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie.

Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator. Yield: 8 servings.

Recipe found here: Sour Cream Peach Pecan Pie

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