Archive for March, 2008

Friday freebie

 Here is a special recipe for easter, i hope everyone has a safe and enjoyable easter.

HEAVENLY STRAWBERRY CREAM                                                                                                                             

  2 angel food cakes, cut into 1 cm cubes, 250 grams. pkg. softened cream cheese, 440 grams. can sweetened, condensed milk, ¼  cup lemon juice, 1 tspn almond extract, 600-620 grams sliced frozen strawberries, 500600 grams whipped cream, Optional 5-9 strawberry slices (for garnish)                                                                                       In a large mixing bowl, beat cheese until fluffy. Beat in sweetened, condensed milk until smooth. Stir in lemon juice and almond extract; mix well. Add whipped cream and mix thoroughly. Stir in cake cubes and strawberries until all cake cubes are moistened. Place mixture in a serving dish and garnish with strawberry slices. Chill in the refrigerator for 1-3 hours before serving. May be frozen.

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Friday freebie

LOGANBERRY SOUFFLE AU CHOCOLATE                                                                                        

    two 315 grams loganberries, 1 pkt unflavoured gelatine, ¼ cup cold water, 2 egg whites, 220 grams marshmallows, 2 cups whipped cream, 60 grams semisweet chocolate                                                         

   Puree one 315 grams loganberries. Sprinkle gelatine over water. Then stir over low heat until dissolved. Combine with pureed loganberries and chill until it begins to thicken. Beat egg whites until soft peaks form. Gradually add in marshmallows, beating until stiff peaks form. Fold in loganberry mix and Cool Whip, then chocolate. Put in dishes. Chill until firm. Top with remaining loganberries. Variations: (1) Mango: Substitute one mango pureed with 1 tablespoon lime juice for loganberries. Omit the chocolate. (2) Apricot: Substitute 1 cup dried apricots pureed with 1 tablespoon lime or lemon juice loganberries. Omit the chocolate.

enjoy this treat.

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Friday Freebie

RHUBARB ORANGE BROWNIES                                                                                                                         

 6 tblspns butter, ¾ cup brown sugar, ½ cup sweetened rhubarb, 1 tspn orange peel shredded, 1 tspn vanilla essence, 1 egg beaten, 1¼ cups plain flour, ½ tspn salt, ¼ tspn bi-carb soda, ½ cup nuts chopped  Glaze: 1½ cups icing sugar, ½ tspn vanilla essence, 2 tblspns orange juice                                                                                                                                                     

Combine butter and brown sugar in saucepan.  Cook, stirring until melted.  Remove from heat and stir in sweetened rhubarb, orange peel, vanilla essence and egg.  Sift plain flour, salt and bi-carb soda and add.  Blend in nuts.  Bake in greased 23 x 32 cm pan at 180c for about 15 minutes. Glaze: Combine icing sugar, vanilla essence and orange juice and spread over warm bars.

Enjoy making this yummy treat, dont forget to check out the webpage and the new books.

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