2 oz butter
2 oz. sugar
1 egg-yolk
1 roll of whitebread
2 oz. melted dark chocolate
1 whipped egg white
2 oz. mixed nuts
Whip butter, Sugar and egg-yolk till nice and creamy, add the white bread crumbs and the melted chocolate.
Mix very well then add the whipped eggwhite and then the nuts. Fill in small forms anci bake in about
350 °degrees oven till baked. Suggested to be served with warm vanilla sauce and berries.
From The Cayman lslands!
Coconut Cream Pie
2/3 cup sugar
5 tbsps. cornstarch
1/2 tsp. salt
3 cups milk
3 egg yolks
1 tbsp. butter
1 and 1/2 tsps. vanilla
2 tbsp. coconut rum
1 cup fresh shredded coconut
2 tbsps. toasted coconut
whipped cream
Combine sugar, cornstarch, salt and milk in a saucepan and cook over a medium heat.
Stir constantly until the mixture thickens and boils. Boil for one minute. Gradually stir
half of the hot mixture into the slightly beciten yolks and blend into remaining mixture in the saucepan.
Boil for one minute stirring constantly. Remove from heat and cidd butter, vanilla, coconut rum and shredded coconut.
Pour into baked pie shell and chill. Add top with whipped cream and sprinkle with toasted coconut.
May also be made with graham cracker crust.
From The Cayman lslands.
Jewish Apple Cake
3 cup flour
2 1/2 cup sugar
1 cup applesauce
4 eggs
1/3 cup orange juice
3 teaspoon baking soda
6 granny smith apples
2 teaspoon cinnmaon
5 tablespoon sugar
Beat together the first 7 ingredients until smooth. peel and thinly slice
apples. Add sugar and cinnmaon to the apples. put a thin layer of batter
onthe bottom of a prepared tube pan, then a layer of apples, more batter,
more apples and top off with remaining batter.
Bake at 350 F for 1 hour and 45 minutes. ( you may want to put a layer of
alumium foil over the top during the last 15 minutes of baking to avoid
toomuch browning.)
Four-Spice Cake
1 cup golden raisins
2 cup cake flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup light-brown sugar, packed
2 egg whites
1 cup low-fat buttermilk
1 date puree
1 orange syrup with orange slices
----ORANGE SYRUP----
2 tablespoon sugar
1/4 cup water
1/4 teaspoon orange flower water
1 orange, sliced thinly, (opt)
The flavor of this dark spice and buttermilk cake is so old-fashioned that
it may remind you of your childhood. The orange slices add a colorful
touchto the finished cake. (By Times Food Stylists) Soak raisins in hot
water tocover until plump. Drain. Sift together flour, soda, nutmeg,
cinnamon, allspice, cloves, and salt into large bowl. Stir in brown
sugar. Beat egg whites lightly in another bowl. Stir into dry ingredients
along with drained raisins just until blended. Pour into 2-quart
fluted tube pan sprayed with non-stick vegetable spray. Bake at 350
degrees F. 35 to 45 minutes or until cake tests done in center. Brush
cake with Orange Syrup and decorate with orange slices. Makes 12
servings. ORANGE SYRUP: Combine sugar, water and orange flower
water in small saucepan. Bring to boil. Add orange slices and simmer 1
minute. Strain and reserve orange slices for garnish.
Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minnie Bernardino and
Donna Deane, Times Food Stylists.
Cherries And Cream Parfaits
1/2 cake, angel food, prepared,
1 cut into 1-inch cubes (6 c)
8 3/4 oz cherries, drained and coarse
1 chopped
1 gelatine, unflavored
1/3 cup milk, skim, cold
2/3 cup milk, skim, heated to boil
8 oz cottage cheese
1/2 cup sugar, brown
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Equally divide cake cubes and cherries int 6 (6 oz) dessert cups; set
aside.
In blender, sprinkle unflavored gelatine over cold milk; let stand 2
minutes. Add hot milk and process at low speed until gelatine is
completely dissolved, about 2 minutes. Add cottage cheese, sugar and
extracts; process at high speed until smooth, about 2 minutes. Pour over
cake into cups; chill until set, about 30 minutes.
Yield: 6 servings
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