Angels Dessert Show   

On Awesomeradio

11th/July/08  

Strawberries Italian Style

Ingredients and Directions
3 qt Strawberries OR
3 qt Peaches OR
-- combination of both 
1 c Sugar
juice of 2 medium Lemons, 
juice of 1 large Orange, 
1/2 c Port and/or
-- Sweet vermouth
1 c Wine, white

Wash the strawberries and cut off the tops. Peel the peaches if you decide to use them. Slice the peaches into medium-sized pieces. Add all of the fruit to a bowl and sprinkle with sugar. Add lemon juice, orange juice, Port, and wine. Mix and refrigerate for at least 1 hour. Serve in chilled glass cups. 

Scotch Whisky Trifle
Ingredients and Directions
-----COFFEE-CARAMEL CUSTARD-----

2 2/3 c Half and half milk (half milk and half cream)
6 Egg yolks
3/4 c Dark brown sugar, packed
3 tb All-purpose flour
1 1/2 ts Vanilla extract
1 c Whipping cream; chilled +
2 tb Whipping cream; chilled
1 1/4 ts Instant espresso powder -OR- instant coffee powder 
3 tb Scotch whisky

-----------TRIFLE-----------

1 Frozen pound cake, 1-lb.size -thawed, cut into 3/4" cubes 
6 tb Scotch whisky
1 c Raspberry jam
1 pt Fresh raspberries; -OR-
24 oz -Frozen raspberries, thawed
2 lg Bananas; peeled, - halved lengthwise, sliced

---------TO FINISH---------

2 c Whipping cream; chilled
3 tb Sugar
3 tb Scotch whisky
1/2 pt Fresh raspberries

Semisweet chocolate - curled or grated For custard: Scald half and half in heavy medium saucepan. Whisk yolks, sugar and flour in top of double boiler until smooth. Gradually whisk in hot half and half. Set over boiling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes. Set top of double boiler over ice and chill custard,

whisking occasionally. Mix in vanilla. Combine whipping cream and espresso powder in large bowl and stir until powder dissolves. Beat to firm peaks. Add Scotch and beat until firm. Fold cream mixture into cold custard in 2 additions. (Can be prepared 1 day ahead. Cover and refrigerate.) 
For trifle: Place half of pound cake cubes in 3-quart trifle bowl or glass bowl. Sprinkle with 3 tablespoons Scotch and toss. Heat jam in heavy small saucepan until just pourable. Spoon half of jam over cake and spread. Top with half of custard. Top with 1/2 the raspberries, making sure some berries show at sides of bowl. Top with half of bananas. Place remaining pound cake cubes in another bowl. Sprinkle with 3 tablespoons Scotch and toss. Layer fruit over. Spoon remaining jam over and spread. Top with remaining custard, then with other halves of raspberries and bananas. Cover and refrigerate until set, at least 3 hours. (Can be prepared 1 day ahead). Whip cream and sugar in large bowl to stiff peaks. Add 3 tablespoons Scotch and beat to firm peaks. Mound cream atop trifle. Garnish with fresh raspberries and chocolate. 

Caramel Fried Apples Or Bananas

Ingredients and Directions
1/2 c All purpose flour
2 tb Cornstarch
3/4 ts Baking powder
1/2 c Water
2 Golden Delicious apples -or- 2 Bananas
Salad oil 
2/3 c Granulated sugar
1/3 c Warm water
1 tb Salad oil
2 ts Sesame seeds

In a bowl, mix flour, cornstarch, and baking powder. Add water and stir until smooth. Peel and core apples; cut each apple into 3 wedges. (If you use bananas, peel and cut in 1/2 inch thick diagonal slices.) Place fruit in batter and turn to coat evenly. Into a deep pan pour oil to a depth of about 1 1/2 inches. Heat oil to 350 degrees. Using chopsticks or a spoon, lift one piece of fruit at a time from batter and let excess batter drip off, then lower fruit into hot oil. Cook several pieces at a time until coating is golden brown (about 2 minutes). Remove with a slotted spoon and drain on paper towels. Generously oil a flat serving dish. Fill a serving bowl to the brim with ice cubes; cover with water. Place sugar, water and oil in a ten inch frying pan; stir to blend. Place pan over high heat. When mixture begins to bubble (about one minute), shake pan continuously to prevent burning. Continue cooking and shaking pan until syrup *just* turns a pale straw color (about 9 minutes). Immediately remove from heat, add sesame seeds, and swirl to mix. (Syrup will continue to cook after you remove it from heat and color will turn golden in a few seconds.) Drop fruit into syrup and swirl to coat evenly. Using two spoons, immediately remove each piece of fruit and place on oiled dish so pieces do not touch. At table, dip each piece of fruit in ice water so coating hardens and fruit cools. Serve. 

Cheery Cherry Rolls
2 c Miniature marshmallows
1/2 t Vanilla
2 t Water
2 Caramels
1 c Chopped candied cherries
4 1/2 t Light cream
2 c icing sugar Plus 1 tbsp. sifted
1 c Chopped salted peanuts OPTIONAL

Confectioners' sugar Directions: Melt marshmallows in water over low heat; remove from heat. Add cherries, 2 cups sugar and vanilla; mix well. Sprinkle pastry cloth or board with remaining sugar. Knead cherry mixture for 2 to 3 minutes or until > smooth; shape into 3 rolls, 3/4 inch in diameter by 6 inches long. Let stand at room temperature for 30 minutes. Melt caramels and cream in saucepan; remove from heat. Spread rolls with thick layer of caramel; roll in peanuts. Wrap rolls in waxed paper or plastic wrap. Let stand at room temperature for 1 to 2 hours. Cut into 1/2 inch slices. Yield: About 3 dozen rolls. 

Nesselrode ice-cream
http://www.cuisine.com.au/recipe/nesselrode-ice-cream
1 tbsp sugar 
3 tbsp hot water 
2 tbsp currants 
2 tbsp sultanas 
1/2 cup glace fruit, chopped (a mix of some apricots, peaches, citron, cherries or pineapple) 
3 tbsp brandy 
600ml whipping cream 
vanilla pod 
4 egg yolks 
125g sweetened chestnut puree

The frozen version of a classic French pudding, said to have been invented by a French chef who worked for Russian diplomat Count Nesselrode in Paris in the mid-1800s. 

Method
Select a 1-litre pudding basin or bombe mould.
Dissolve the sugar in the hot water. Drop in the currants and sultanas. Tip into a basin and mix in the chopped glace fruit and the brandy. Cover and leave overnight.
Bring the cream to simmering point with the split vanilla pod.
Place a large bowl with a strainer resting over it beside the stove.
Whisk the yolks well and whisk in the scalded cream. Return to the pan and stir until the custard thickens. Immediately pour the custard through the strainer into the cold bowl.
Add the chestnut puree while the custard is still warm, stirring until it softens and mixes through. 
Tip mixture into an ice-cream churn and churn until just starting to freeze.
Scoop into a bowl, and fold through the fruit and the brandy.
Spoon into the mould and freeze. Cut into wedges to serve. 

Makes 750m.

Passionfruit and coconut ice-cream meringue
http://www.cuisine.com.au/recipe/passionfruit-and-coconut-ice-cream-meringue

4 passionfruit
250g egg yolks
550g egg whites
50g icing sugar, sifted
4 drops white vinegar
250g sugar
500ml milk
500ml coconut cream

Method
The meringue has a unique texture and the sharp passionfruit cuts through the sweetness of the ice-cream. Other fruits such as macerated berries or stewed rhubarb can be substituted for the passionfruit.

Cut the passionfruit in half and remove seeds to a bowl. Preheat oven on lowest setting. Line a baking tray with baking paper. Place egg whites in a bowl, whisk to soft peaks, add 50g caster sugar and whisk to firm peaks. Gently fold through icing sugar until completely combined. Fold through vinegar. Pipe or spoon meringue onto lined baking tray to create about 8cm-diameter discs. Cook slowly until outside of meringue is hard and middle is a little soft. About two hours. To make the ice-cream; whisk 200g sugar and the egg yolks. Bring milk to the boil in a heavy-based saucepan. Pour over yolks and mix well.

Return mix to saucepan and cook gently until mix coats the back of a spoon - about 20 minutes. Stir continuously, making sure to cover all areas of saucepan base with spatula to avoid burning. Pass through a fine strainer into a bowl sitting in another bowl of iced water to stop the ice-cream from cooking further. Chill, stir through coconut cream and churn. 

To serve; place meringues on four plates. Scoop ice-cream on top of each meringue and spoon over passionfruit.

Serves 4 

Raspberry Ripple Semifreddo Sliders
http://www.cuisine.com.au/recipe/raspberry-ripple-semifreddo-sliders

250g sugar 
185ml water 
2 cups raspberries (fresh or frozen) 
juice of 1/2 lime 
4 egg yolks 
250ml cream 
1 packet wafers

I've always adored ice-cream sliders, as my Scottish mother used to call them - complete with the lurid pink wafers, there is nothing more challenging to eat by hand, especially if you use the raspberry sauce as the "butter" for the sandwich. Of course, you could serve the semifreddo slices in a bowl with a liberal saucing of raspberries.

Method 
Heat the sugar and water in a small saucepan until the sugar dissolves and the syrup just comes to the boil. Set aside to cool. Combine 75ml of the sugar syrup (reserve the rest) with the raspberries and lime in a blender and mix until smooth. Pass through a sieve. Taste and add more lime juice if desired (I like some tartness to offset the sweet ice-cream). Refrigerate until needed.

Lightly whisk together the egg yolks with 100ml of the reserved sugar syrup. Place in a large bowl over a pan of barely simmering water. Whisk continuously until the mix is thick and you can draw a figure 8 on top. 
It may be necessary to pull the bowl off the heat occasionally so the eggs don't overcook. 
Plunge the bowl into a sink of cold water and continue whisking until the custard is cold. Whip the cream to stiff peaks. Mix 1/4 of the cream into the custard to lighten it then fold in the rest of the cream. 
Lightly oil a 1-litre loaf tin (so it is easy to remove the semifreddo) and line with plastic wrap. Pour in a little of the semifreddo then drizzle some of the raspberry sauce over. Repeat until all the custard has been used. There should be around 3/4 cup of the raspberry sauce remaining. 
Wrap the whole tin well with plastic wrap and place in the freezer for at least 4 hours to set.
When ready to serve, spread the wafers with raspberry sauce, top with thick slices of semifreddo and sandwich together. 

Serves 8.

Rainbow choc-pops
http://www.cuisine.com.au/recipe/Rainbow-choc-pops
1 litre Neapolitan ice-cream
12 paddle pop sticks
250g cooking chocolate
Sugar quins or small sweets for decoration

With a little inspiration, imagination and forward planning, a day involving screaming hordes of children descending on your home in search of fairy bread can be fun.

Method
Form ice-cream into small balls with a scoop or spoon and place on a lightly greased metal tray. Push a paddle pop stick into the centre of each one and freeze.
Melt chocolate in microwave or on top of a double boiler and cool to desired consistency.
Swirl ice-cream balls through cooled melted chocolate and quickly dip in a plate of small sweets. 
Return to freezer until ready to serve. Can be made several days ahead.
Makes 12.

Angel Delight Requested by The Songcatcher

Ingredients:
1 1/4 oz cream
3/4 oz triple sec
3/4 oz gin
2-3 dashes grenadine
Preparation:
Pour the ingredients into a shaker with ice cubes. 
Shake well. 
Strain into a chilled cocktail glass. 

Toblerone chocolate mousse
http://www.cuisine.com.au/recipe/Toblerone-chocolate-mousse
750ml thickened cream
300g Toblerone milk chocolate
6 tablespoons hot water
3 egg whites

Method
In a bowl, whip the cream until just stiff. Place a bowl with the chocolate and 6 tablespoons of water over a pan of simmering water and allow to melt (alternatively this can be done in a microwave on low). Remove from heat, stir and cool slightly.

Now beat the egg whites in a clean bowl with a pinch of salt until stiff peaks are formed. Fold the melted chocolate into the cream and then carefully fold in the egg whites. Save the yolks for an omelette or scrambled eggs. Pour into individual glasses or serving dishes and chill for a few hours before serving.


Serves 4

Chocolate walnut brownies
http://www.cuisine.com.au/recipe/chocolate-walnut-brownies

200g (6 1/2oz) dark cooking chocolate 
125g butter 
1/2 cup brown sugar 
3 eggs, lightly beaten 
3/4 cup self-raising flour 
1/3 cup milk 
3/4 cup chopped walnuts


Method
Preheat oven to 180C. Chop the chocolate into pieces of about 2-3 centimetres. Chop the butter and add it to the chocolate.
On low heat on the stove, melt the mixture without it bubbling. Remove the mixture from the heat and carefully fold in the brown sugar. Add eggs, stirring carefully. Slowly sift in the flour and fold it into the mixture. Add milk, mixing it in completely. Add chopped walnuts. 
Pour the mixture into a greased medium-sized baking tray lined with baking paper. Bake in the oven for about 25 minutes.
Remove from the oven and cool in the tin for five minutes, then turn onto a wire rack until cool and slice into squares. Dust with icing sugar. 

Brownies
1/2 cup Frozen egg product, thawed 
1/4 cup Canola oil 
4 1/2 oz. 128 mL Jar of strained prunes (baby food) 
2 tsp. Vanilla 
1/2 cup Brown sugar, packed 
1/2 cup Granulated sugar 
1/2 cup Cocoa 
2/3 cup All-purpose flour 
1/2 tsp. Baking powder 
1/8 tsp. Salt 

GLAZE (optional) 
1 tbsp. Cocoa 
1/2 cup Icing (confectioner's) sugar 
1 tbsp Hot water 

5- minute Sugar Free Lemon Cream Pie
Ingredients

1/4 c of water, 
1 pkg 4oz size Sugar Free Lemon Gelatin
2 6 ozs Yoplait's Light Fat Free Lemon Yoghurt (in place of the Key lime same calories)
1 8oz container of Cool Whip Lite or sugar free,
1 9 inch graham cracker crust, 

Directions
! heat water in microwave for until hot
pour in large mixing bowl
pour in gelatine and whisk until dissolved
pour in 2 containers 6oz size Yoplait Light Lemon yoghurt whisk together with gelatine until mix thoroughly
Fold in Cool whip ( of your Choice)
Put in graham cracker crust. 
Place in refrigerator 4 hours, 
makes 1 9 inch pie ( 8 servings)
Yummo!!!!!!

Peanut Butter Squares that is diabetes friendly: 

Ingredients 

• Oil and flour aerosol spray 
• 1 large egg 
• ¼ cup "natural" style peanut butter 
• 1 cup ripe mashed banana 
• ¼ cup skim milk 
• 1 cup flour 
• 1 teaspoon baking soda 
• 1 teaspoon baking powder 
• ¼ cup chopped dry-roasted peanuts 

Directions 

• Preheat oven to 350 degrees. Spray an 8-inch square baking pan with aerosol spray. 
• In a bowl, beat together the egg, peanut butter and banana until smooth. 
• Beat in the milk and flour, baking soda and powder, and stir in the peanuts. 
• Spread the batter evenly in the pan. Bake for 30 minutes until browned. Cool and cut into 25 squares. 

Winter Fruit Salad: 

Ingredients 

• 8 red apples – cored and diced 
• 8 green Bartlett or Anjou pears – cored and diced 
• 4 cups fresh strawberries – sliced with stems removed 
• 2 cups fresh orange juice 
• 1 cup fresh lemon juice 
• ¼ cup orange-flavored liqueur (optional) 
• Sugar substitute – optional, add to taste 
• 4 bananas – sliced 

Directions 

• Place all fruit (except bananas), juices and liqueur (if using) in a large bowl. Add sugar substitute (if using). Gently mix. 
• Cover bowl and refrigerate 4-8 hours – but, no longer. 
• Just before serving, stir in banana slices. 

Chicken Pasta Salad: 

Ingredients 

• ½ cup fat-free mayonnaise 
• 3 tbsp low-sodium soy sauce 
• 2 tbsp sherry 
• 1/8 tsp ground ginger 
• ¼ tsp pepper 
• 1 cup cooked spiral pasta, drained 
• 2 cups cooked boneless skinless chicken breasts, cut into bite-sized pieces 
• 2 cups fresh snow peas, strings removed and blanched 
• 2 green onions, sliced 
• ½ cup water chestnuts, sliced 
• ¼ cup toasted almonds, for garnish 

Directions 

• In a small bowl, combine the mayonnaise, soy sauce, sherry, ground ginger, and pepper. Set aside. 
• In a separate bowl, combine pasta, chicken, snow peas, green onions, and water chestnuts. 
• Add dressing mix (step 1) and toss. Refrigerate overnight. Sprinkle with toasted almonds before serving. 

This Spaghetti sauce allows you to enjoy spaghetti without the guilt – and if you use wheat noodles, you can really enjoy a guilt-free meal. 

Ingredients 

• 12 oz tomato juice 
• 1 large can mushrooms, stems and pieces 
• Salt to taste 
• Garlic to taste 
• Oregano to taste 
• Dehydrated onion flakes 
• 1 large green pepper, diced 
• 2 cans bean sprouts 

Directions 

• Cook all ingredients in a covered saucepan until sauce thickens. 
• Add bean sprouts, and then simmer 10 minutes. 
• Serve over cooked pasta noodles.