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Mousse In a Minute
1 pk Jello instant pudding (4 oz) 1 1/2 c COLD milk 1 c Thawed Cool Whip Prepare pudding mix as directed on package, using 1 1/2 cups milk. Fold in whipped topping (Cool Whip) and spoon into dessert dishes. Garnish with additional Cool Whip. Great with any flavor of Jello Instant Pudding.
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Mom's Cranberry Pie
2 c Cranberries, fresh 1/2 c Sugar 1/2 c Pecans, chopped 2 Eggs 1 c Sugar 1 c Flour 1/2 c Margarine, melted 1/2 c Shortening, melted Grease a 10"" pie plate. Spread cranberries over bottom of the plate and sprinkle with 1/2 c of sugar and the chopped nuts. Beat eggs well; add 1 c sugar gradually and beat till thoroughly mixed. Add flour, melted margarine, and melted shortening (Crisco), beating well. Pour batter over cranberries and bake at 325F degrees for about 45 to 60 minutes -- till golden brown. Great w/vanilla ice cream! ~- from LaFawn Anderson
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Nanaimo Bars - Revisionist
3/4 c Butter & 1 tbsp 5 T Sugar 5 T Cocoa 1 t Peppermint extract 1 Egg 2 c Graham cracker crumbs 1/2 c Vanilla pudding 2 c Sugar; icing 2 oz Chocolate; unsweetened Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan. Beat in egg and stir till consistency of custard. Remove from heat and stir in crushed graham crackers. Press mixture into greased 8"" square pan. Cream together 1/4 cup of remaining butter, the pudding and icing sugar. Spread over graham cracker layer. Melt chocolate with remaining 1 Tbsp butter, then pour over second layer. Let sit for a few minutes, then refrigerate for 1 hour before cutting. Makes: 3 dozen squares Source: Harrowsmith Cookbook
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Never On Sunday Chocolate Ice Cream
2 c Heavy cream 2 c Half & half 2/3 c Sugar 1/3 c Unsweetened Cocoa powder 2 1/2 oz Semi-sweet chocolate; chop 6 Eggs; well-beaten 1/2 c Jack daniels whiskey Bring cream and half and half to a simmer in a large heavy saucepan. Add sugar and cocoa; stir until sugar dissolves. remove from heat. Add chocolate, stir until smooth. Gradually whisk 1/2 cup chocolate mixture into eggs. Return mixture to saucepan. Stir over medium-low heat for 10-15 minutes or until mixture thickness and coats the back of a spoon. Strain into bowl. Cool mixture completely, stirring often. Stir whiskey into custard. Pour into a 1 quart ice cream churn. Freeze according to manufacturer's directions. Store in a covered container for several hours to mellow the flavor. If ice cream is frozen solid, soften in refrigerator before serving.
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My Christmas Pudding
2 c Grated carrot 2 c Grated potato 2 1/2 c Soft bread crumbs 2 c Raisins 2 c Currants 2 c Brown sugar 1 1/2 c Suet OR 1 c Margarine 4 tb Sour milk 1 ts Baking soda 1 c Flour 2 ts Salt 2 ts Cinnamon 1/4 ts Nutmeg 1 ts Allspice Mix in order given. Turn into well greased heat proof bowl; cover and steam about 3 hours. Takes a medium sized bowl. Serve with brown sugar sauce, or custard, or whatever you like.
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New Hampshire Maple Syrup Pie
1 c Maple Syrup ( N.H. prefered) 1 ts Butter 2 Egg whites Pinch salt Chopped Nuts 1 c Hot water 3 tb Cornstarch 2 Egg yolks 1 tb Maple syrup Combine syrup, hot water and butter and bring to a boil. Mix cornstarch, salt and enough cold water to make a thin paste, add egg yolks and beat well. Add hot syrup mixture gradually, return to heat and cook untill thickened, stirring constantly. Cool slightly. Pour into cooked pie shell. Beat egg whites stiff, adding slowly the tablespoon of syrup. Pile on pie and brown in hot oven. Add chopped nut meats if desired to top.
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Mousse Au Chocolate
4 Egg yolks 1/4 c Superfine sugar 2 tb Cognac 6 oz Semisweet chocolate, cut in -small chunks 3 tb Strong coffee 8 tb Butter; soft, unsalted or -Sweet (1 stick) cut into -1/2"" pieces 4 Egg whites 1/2 c Heavy cream; whipped Brush the inside of a 1-quart charlotte (cylindrical) or ring mold with a film of vegetable oil. Invert the mold on paper towels to drain. In a heatproof mixing bowl, beat the egg yolks and sugar with a whisk, rotary or electric beater for 2 or 3 minutes or until they are pale yellow and thick enough to form a ribbon when the whisk is lifted from the bowl. Beat in the Cognac. Set the mixing bowl over a pan of barely simmering (not boiling) water, and continue beating for 3 or 4 minutes or until the mixture is foamy and hot. Then set the bowl over a pan of iced water and beat for 3 or 4 minutes longer, or until the mixture is cool again and as thick and creamy as mayonnaise. In a heavy 4 to 6-quart saucepan, melt the chocolate with the coffee over hot water, stirring constantly. When all the chocolate has dissolved, beat in the butter, one piece at a time, to make a smooth cream. Then beat the chocolate mixture into the egg yolks and sugar. In a separate bowl, with a clean whisk or beater, beat the egg whites until they are stiff enough to form stiff peaks on the wires of the whisk. Stir about 1/4 of the egg whites into the chocolate mixture to lighten it, then very gently fold in the remaining egg whites. Spoon the mousse into the oiled mold or dessert cups and refrigerate for at least 4 hours or until it has set. To unmold and serve, run a long, sharp knife around the sides of the mold and dip the bottom of it in hot water for a few seconds. Then wipe the outside of the mold dry, place a chilled serving plate upside down over the mold, and grasping both sides firmly, quickly turn the plate and mold over. Rap the plate on a table and the mousse should slide easily out of the mold. If the mousse doesn't unmold at once, repeat the whole process. With a wire whisk, rotary or electric beater, whip the chilled cream in a large bowl until it is firm enough to hold it's shape softly. Garnish with mousse with the whipped cream and serve. Source: Recipes: The Cooking of Provincial France, Foods of the World, Time/Life Books (c) 1968 Typed by .\ichele
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Nesselrode Pudding
5 Eggs 1/2 c Sugar 1 1/2 tb Gelatin 1/4 c Water 2 c Whipping cream 2 ts Vanilla 2 c Sweetened chestnut puree 5 oz Chopped candied chestnuts 1 Pie shell WARM THE EGGS IN A DOUBLE BOILER. Whip them with an electric mixer, and gradually beat in the sugar. Beat until the mixture is thickened and forms soft peaks. Soften the gelatin in the water and then dissolve over hot water. Beat the cream to soft peaks. Fold the gelatin and vanilla into the eggs and then fold in the whipped cream. Fold in the chestnut puree and the candied chestnuts. Fill the crust and refrigerate to set. Top with sweetened whipped cream.
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Nectarine Creme Friache
-Karen Thackeray 2 Fresh nectarines; sliced 1 c Plain low-fat yogurt 1 ts Honey; or sugar 2 dr Almond extract; to taste 1 pk Unflavored"
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Moosewood Fudge Brownies
5 oz Unsweetened chocolate 1/2 lb Butter or margerine, soft 1 3/4 c Light brown sugar (white ok) 5 Eggs 1 1/2 ts Vanilla extract 1 c Flour(3/4c for fudgier ones) --------------------------OPTIONAL EMBELLISHMENTS-------------------------- 1 c Chopped walnuts/pecans 1 ts Freshly grated orange rind 1/2 ts Cinnamon 1 sm Ripe banana, mashed 2 tb To 4T strong black coffee 1 c Semisweet choc chips 1. Butter 9x13 pan. Preheat oven to 350. 2. Gently melt the <A class=iAs style=""PADDING-BOTTOM: 1px; COLOR: darkgree"
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Nantucket Cranberry Pie
2 c Cranberries, chopped 1/2 c Walnuts, chopped 1/2 c Sugar 2 Large eggs 3/4 c (1 1/2 sticks) melted and Cooled butter 1 c Sugar 1 c Flour 1/4 ts Salt 1/4 ts Almond extract Preheat oven to 350F. Put the chopped cranberries and walnuts and 1/2 cup sugar in a buttered 10-inch pie plate or springform pan. Mix 2 large eggs, 3/4 cup melted and cooled butter, 1 cup sugar, 1 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon almond extract. Stir the batter utnil it is smooth and pour it over the cranberry walnut mixture. Bake the cake in the middle of the oven for 40 minutes, or until a tester comes out clean.
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Namurrah
2 c Cream of Wheat, plain, dry 2 c Yogurt, plain 2 c Sugar 2 ts Baking powder 2 ts Vanilla 1/2 c Almonds, slivered or sliced 1 c Coconut, shredded (opt) 1 c Sugar 1/2 c Water 1 ts Orange Blossom Water (opt) 1 tb Lemon juice In large bowl, combine dry cream of wheat with yogurt, 2 c sugar, baking powder and vanilla. If desired, add coconut. Stir until thoroughly blended. Pour into greased or sprayed cake pan. Sprinkle with almonds. Bake at 425 until golden brown. While baking, heat 1 c sugar and 1/2 c water to boiling on stove. Allow to boil long enough to come to a thin syrup. Remove from heat. Stir in 1 lemon juice and orange blosom water. When cake is still warm, pour syrup over top. Serve warm or cold. Delicious with hot tea.
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N.Yr.Eve Feast - 3. Fruit Solitaires
1 Orange 1 1/2 c All-purpose flour 2 tb Sugar 1/2 c Butter; in small pieces 2 Egg yolks 1 c Canned cherries 1 c Canned blueberry filling ----------------------------------GARNISH---------------------------------- Orange slices Orange-peel twists; Loaded with flavor and fun, these luscious orange-flavored tarts are filled with cherries and blueberries. Preheat oven to 400F. Grate peel from orange to measure 2 tsp; squeeze juice to measure 4 tbsp. Place flour and sugar in food processor with butter; pulse, using on-off, just until mixture resembles coarse crumbs. Add egg yolks, orange peel and 3 tbsp reserved orange juice. Pulse just until mixture forms a ball, adding additional 1 tbsp orange juice if necessary. Pat dough into a flat disk; divide into sixths. On lightly floured cookie sheet, place one sixth of dough. Using floured fingers, shape dough into either a club, diamond, heart or spade playing-card shape, 4-1/2 x 3-1/2, forming a 1/2-inch high rim. (Or simply shape into 4-inch circle, forming a 1/2-inch high rim.) Repeat with the remaining dough. Freeze cookie sheet 5 minutes until dough is firm. Bake 14-16 minutes until crust is lightly browned. Cool on wire rack. To serve, spoon pie fillings into cookies crusts.Place tarts on individual serving plates. Garnish.
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Mustard-Honey Vinaigrette
1/4 c Balsamic vinegar 2 ts Honey 2 ts Dijon mustard 1 1/2 ts Salt 1/2 ts Black pepper - freshly ground 1/2 ts Tabasco sauce 2 Cloves garlic - peeled and minced 3/4 c Vegetable oil Whisk together vinegar, honey, mustard, salt, pepper, Tabasco and garlic. Whisk in oil. (Can be made 1 day ahead of use.)
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Nanaimo Bars -2
--------------------------------BOTTOM LAYER-------------------------------- 1/2 c Butter 1/4 c Sugar, granulated 1/3 c Cocoa powder;unsweetened 1 Egg;beaten 1 3/4 c Graham wafer cracker crumbs 1/2 c Nuts;finely chopped 1 c Coconut;shredded --------------------------------MIDDLE LAYER-------------------------------- 1/2 c Butter 3 T Light cream 2 T Custard powder;* 2 c Icing Sugar ---------------------------------TOP LAYER--------------------------------- 4 oz Semisweet chocolate 2 T Butter BOTTOM LAYER: In double boiler, melt butter, sugar and cocoa; add egg and cook until thickened. Add crumbs, nuts and coconut. Press into ungreased 9 inch square pan. MIDDLE LAYER: Beat together butter, cream, custard powder and sugar; spread over base. Chill. TOP LAYER: Melt chocolate with butter; cool slightly. Pour over second layer; chill. Cut into bars.
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Mom's Pineapple Nut Loaf
2 c Flour 1/2 c Sugar 1 ts Baking powder 1 1/2 ts Salt 1 c Golden raisins 1 c Chopped nuts 1 Egg, beaten 2 tb Vanilla 2 tb Butter or margarine, melted 1 ts Baking soda 16 oz Pineapple, undrained - (chunks or crushed may be - used) (1 can) Sift into mixing bowl flour, sugar, baking powder and salt. Add raisins and nuts. Combine egg, vanilla and butter; add to mixture. Dissolve soda in pineapple with juice; add to batter, mixing thoroughly. Pour into greased and lightly floured large loaf pan. Bake at 350 degrees for 1 hour, or until done. Remove from baking pan; cool on rack.
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Mr. Food's Mint Cream Pie
6 c Mini marshmallows 1/4 c Milk 1/3 c Creme de menthe 1 ts Vanilla extract 3 dr Green food color <3 or 4> 8 oz Whipped cream 1 Choc. ready pie crust Combine marshmallows and milk. Cook and stir over low heat until melted. Remove from heat, cool, stirring every few minutes until partially set. Stir in liquer, vanilla and food coloring. Fold in whipped cream and pour into crust. Freeze until firm. Before serving, let stand for 10 mins at room temp and garnish with grated chocolate.
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Natilla Creme
4 Eggs, separated 1/4 c Flour 1 qt Milk 3/4 c Sugar 1/8 ts Salt 1 Nutmeg Servings: 6 Make a paste of egg yolks, flour and 1 cup of the milk. In a medium saucepan, add the sugar and salt to the remaining milk and scald at medium temperature. Add the egg yolk mixture to the scalded milk and continue to cook at medium temperature until it reaches the consistency of soft custard. Remove from heat and cool to room temperature. Beat egg whites until stiff but not dry and fold into the custard. Chill before serving. Spoon custard into individual serving dishes. Sprinkle each with nutmeg before serving. Or spoon custard over chilled guava slices. Served over guava is my personal favorite.
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Namurrah Or Harriseh
2 c Cream of Wheat, plain, dry 2 c Yogurt, low fat or non fat -plain 2 c Sugar 2 ts Baking powder 2 ts Vanilla 1/2 c Almonds, slivered or sliced 1 c Coconut, shredded (opt) 1 c Sugar 1/2 c Water 1 ts Orange Blossom Water (opt) 1 tb Lemon juice In large bowl, combine dry cream of wheat with yogurt, 2 c sugar, baking powder and vanilla. If desired, add coconut. Stir until thoroughly blended. Pour into greased or sprayed cake pan. Sprinkle with almonds. Bake at 425 until golden brown. While baking, heat 1 c sugar and 1/2 c water to boiling on stove. Allow to boil long enough to come to a thin syrup. Remove from heat. Stir in 1 lemon juice and orange blosom water. When cake is still warm, pour syrup over top. Serve warm or cold. Delicious with hot tea. Orange blossom water can be found in specialty stores.
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Muscat Ice
1 1/2 lb Tart green gooseberries 3 Heads elderflower blossoms* 6 oz Caster sugar 225 g Greek strained yoghurt *Note: The recipe originally calls for 3 OR 4 heads of elderflower blossom. ~ Put the gooseberries into a heavy-based saucepan or casserole. The fruit should be still damp from rinsing under the tap but there is no point in spending time topping and tailing it as it is going to be sieved. Add the florets of elder blossom, stripped from their stalks, and bury them among the fruit. Cover tightly and cook in a low oven until the fruit is tender and pulpy - I allow 1 hour or so at 275-300 F (140-150 C) gas mark 1 or 2. Or cook over a very gentle flame if preferred. Add the sugar and stir until it no longer feels gritty. Then rub the fruit and every drop of its sugary juices through a sieve to make a perfectly smooth seeless puree. As soon as it is cold, spoon the pale aromatic puree into a chilled loaf tin, cover it and freeze. About an hour later, when the ice is firm around the edges but still soft in the centre, beat it or whizz it in a food-processor until mushy. Gently fold in the yoghurt, cover and freeze until solid all the way through. Then turn out the ice-cream, beat it again to break up any ice crystals and transfer it to 8 petit pots de chocolat. Cover and freeze until about 1 hour before serving, when the ice-cream should be placed in the fridge to ""ripen"" it. Amaretti biscuits go very well with this. Source: Philippa Davenport in ""Country Living"" (British), June 1988. Typed for you by Karen Mintzias
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Mont Blanc (Cream/Chestnut/Meringue)
----------------------------------MERINGUE---------------------------------- 4 Egg whites, room temp 1/8 ts Salt 1/8 ts Cream of tartar 1 c Less 1 tb sugar 3/4 ts Vanilla -------------------------------CHESTNUT PUREE------------------------------- 3 lb Fresh chestnuts or one 1lb -15 oz can chestnut puree 1 Vanilla bean (if using fresh -chestnuts) 3/4 c Water 1/3 c Sugar -------------------------------CREAM FILLING------------------------------- 1 1/2 c Whipping cream 1 tb (or 2) tb sugar 1 ts Vanilla 1 Egg white, room temp 2 Squares semisweet chocolate -grated FOR MERINGUE: Preheat oven to 250 deg F. Grease a baking sheet, sprinkle with flour, and mark 1 9inch circle or 10 3.5 inch circles (this may require more than one baking sheet) In large bowl, beat egg whites with salt until foamy. Add cream of tartar and beat until soft peaks form. Beat in 2 tb sugar until mixture holds long, stiff peaks when beater is lifted. *Fold* in remaining sugar and vanilla. Place in pastry bag fitted with 1/2-inch plain tube and pipe 1 large round or 10 small ones onto prepared sheet. Bake 1 hour or until meringue is firm to the touch. If meringue(s) brown during baking, reduce heat. Transfer meringue(s) to rack and let cool. FOR CHESTNUT PUREE: Peel chestnuts using small, sharp knife and leaving inner skin. Preheat oven to 375 deg F. Place chestnuts in shallow heatproof dish and bake 10 to 15 minutes, or until skin dries and peels off easily. Rub nuts in rough cloth to remove skins. Place peeled nuts in saucepan with vanilla bean and water to cover and bring to a boil over high heat. Reduce heat, cover and simmer 25 to 30 minutes, or until very tender. Remove vanilla bean (it may be washed and reused.) Drain chestnuts, then put through food mill or sieve, or in food processor, and puree. Briefly boil together 3/4 c water and sugar to make thin sugar syrup, then set aside to cool. When cool, beat enough syrup into chestnut puree to make it thin enough to pipe through pastry bag but still thick enough to hold its shape. If using canned puree, sweeten to taste, making sure it is thin enough to be piped. Fit pastry bag with 1/8-inch plain tube and fill with puree. Beat cream until stiff, then add sugar to taste and vanilla. Beat egg white in separate bowl until stiff peaks form, then fold into cream. Place cream mixture into pastry bag fitted with star tip. Arrange meringue(s) on serving platter and pipe chestnut puree in bird's nest shape around edge of meringue. Pipe cream mixture in center, piling it high. Sprinkle grated chocolate over whipped cream and chill until serving time.
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Moxie Mocha Pudding
1/2 c Granulated sugar 3 tb Cornstarch 3 tb Cocoa powder 1 ts Instant coffee granules 2 c Cold milk 1 ts Vanilla extract In a medium saucepan, thoroughly mix sugar, cornstarch, cocoa powder and instant coffee. Gradually stir in milk until blended. Cook over medium heat, stirring frequently, until mixture thickens and boils. Remove from heat. Stir in vanilla. Pour into serving dishes and cool at room temperature for one hour. Refrigerate until serving time. Metric quantities: 125 ml sugar, 45 ml cornstarch, 45 ml cocoa, 5 ml coffee, 500 ml milk, 5 ml vanilla. Source: Delectable Desserts, TransAlta Utilities pub. 1991. Shared by Elizabeth Rodier 6/93
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Nanny's Irish Bread
4 c All Purpose Flour 3 ts Baking Powder 1 1/2 ts Baking Soda 1 c Sugar 16 oz Sour Cream 3 ea Eggs 1 ts Vanilla 1 x Raisins-as much as you like Mix together all dry ingredients: the flour, sugar, baking powder, and baking soda. In a separate bowl, mix together all wet ingredients: the sour cream, eggs, and vanilla. Now mix the dry ingredients into the wet ingredients. Mix thoroughly. Should be a slightly sticky dough texture. Add the raisins to taste. My family likes a lot of raisins, so I put in enough so that there's a raisin in almost every bite! Bake at 325 degrees for about 1 to 1 1/2 hours, or until skewer comes out clean.
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Monkey Tails
3 Bananas (large) 2 tb Orange juice 6 oz Chocolate chips 1 tb Crisco 6 Popsicle sticks Cut bananas in half and peel. Insert stick. Brush with orange juice. Freeze until frim. Combine chips and crisco over low heat until melted. Cool slightly. Spoon over bananas. Wrap in plastic wrap and freeze until readu to eat. I prefer to use a deep cup and dip the bananas to coat them.
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1 pk Jello instant pudding (4 oz) 1 1/2 c COLD milk 1 c Thawed Cool Whip Prepare pudding mix as directed on package, using 1 1/2 cups milk. Fold in whipped topping (Cool Whip) and spoon into dessert dishes. Garnish with additional Cool Whip. Great with any flavor of Jello Instant Pudding.
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Mom's Cranberry Pie
2 c Cranberries, fresh 1/2 c Sugar 1/2 c Pecans, chopped 2 Eggs 1 c Sugar 1 c Flour 1/2 c Margarine, melted 1/2 c Shortening, melted Grease a 10"" pie plate. Spread cranberries over bottom of the plate and sprinkle with 1/2 c of sugar and the chopped nuts. Beat eggs well; add 1 c sugar gradually and beat till thoroughly mixed. Add flour, melted margarine, and melted shortening (Crisco), beating well. Pour batter over cranberries and bake at 325F degrees for about 45 to 60 minutes -- till golden brown. Great w/vanilla ice cream! ~- from LaFawn Anderson
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Nanaimo Bars - Revisionist
3/4 c Butter & 1 tbsp 5 T Sugar 5 T Cocoa 1 t Peppermint extract 1 Egg 2 c Graham cracker crumbs 1/2 c Vanilla pudding 2 c Sugar; icing 2 oz Chocolate; unsweetened Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan. Beat in egg and stir till consistency of custard. Remove from heat and stir in crushed graham crackers. Press mixture into greased 8"" square pan. Cream together 1/4 cup of remaining butter, the pudding and icing sugar. Spread over graham cracker layer. Melt chocolate with remaining 1 Tbsp butter, then pour over second layer. Let sit for a few minutes, then refrigerate for 1 hour before cutting. Makes: 3 dozen squares Source: Harrowsmith Cookbook
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Never On Sunday Chocolate Ice Cream
2 c Heavy cream 2 c Half & half 2/3 c Sugar 1/3 c Unsweetened Cocoa powder 2 1/2 oz Semi-sweet chocolate; chop 6 Eggs; well-beaten 1/2 c Jack daniels whiskey Bring cream and half and half to a simmer in a large heavy saucepan. Add sugar and cocoa; stir until sugar dissolves. remove from heat. Add chocolate, stir until smooth. Gradually whisk 1/2 cup chocolate mixture into eggs. Return mixture to saucepan. Stir over medium-low heat for 10-15 minutes or until mixture thickness and coats the back of a spoon. Strain into bowl. Cool mixture completely, stirring often. Stir whiskey into custard. Pour into a 1 quart ice cream churn. Freeze according to manufacturer's directions. Store in a covered container for several hours to mellow the flavor. If ice cream is frozen solid, soften in refrigerator before serving.
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My Christmas Pudding
2 c Grated carrot 2 c Grated potato 2 1/2 c Soft bread crumbs 2 c Raisins 2 c Currants 2 c Brown sugar 1 1/2 c Suet OR 1 c Margarine 4 tb Sour milk 1 ts Baking soda 1 c Flour 2 ts Salt 2 ts Cinnamon 1/4 ts Nutmeg 1 ts Allspice Mix in order given. Turn into well greased heat proof bowl; cover and steam about 3 hours. Takes a medium sized bowl. Serve with brown sugar sauce, or custard, or whatever you like.
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New Hampshire Maple Syrup Pie
1 c Maple Syrup ( N.H. prefered) 1 ts Butter 2 Egg whites Pinch salt Chopped Nuts 1 c Hot water 3 tb Cornstarch 2 Egg yolks 1 tb Maple syrup Combine syrup, hot water and butter and bring to a boil. Mix cornstarch, salt and enough cold water to make a thin paste, add egg yolks and beat well. Add hot syrup mixture gradually, return to heat and cook untill thickened, stirring constantly. Cool slightly. Pour into cooked pie shell. Beat egg whites stiff, adding slowly the tablespoon of syrup. Pile on pie and brown in hot oven. Add chopped nut meats if desired to top.
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Mousse Au Chocolate
4 Egg yolks 1/4 c Superfine sugar 2 tb Cognac 6 oz Semisweet chocolate, cut in -small chunks 3 tb Strong coffee 8 tb Butter; soft, unsalted or -Sweet (1 stick) cut into -1/2"" pieces 4 Egg whites 1/2 c Heavy cream; whipped Brush the inside of a 1-quart charlotte (cylindrical) or ring mold with a film of vegetable oil. Invert the mold on paper towels to drain. In a heatproof mixing bowl, beat the egg yolks and sugar with a whisk, rotary or electric beater for 2 or 3 minutes or until they are pale yellow and thick enough to form a ribbon when the whisk is lifted from the bowl. Beat in the Cognac. Set the mixing bowl over a pan of barely simmering (not boiling) water, and continue beating for 3 or 4 minutes or until the mixture is foamy and hot. Then set the bowl over a pan of iced water and beat for 3 or 4 minutes longer, or until the mixture is cool again and as thick and creamy as mayonnaise. In a heavy 4 to 6-quart saucepan, melt the chocolate with the coffee over hot water, stirring constantly. When all the chocolate has dissolved, beat in the butter, one piece at a time, to make a smooth cream. Then beat the chocolate mixture into the egg yolks and sugar. In a separate bowl, with a clean whisk or beater, beat the egg whites until they are stiff enough to form stiff peaks on the wires of the whisk. Stir about 1/4 of the egg whites into the chocolate mixture to lighten it, then very gently fold in the remaining egg whites. Spoon the mousse into the oiled mold or dessert cups and refrigerate for at least 4 hours or until it has set. To unmold and serve, run a long, sharp knife around the sides of the mold and dip the bottom of it in hot water for a few seconds. Then wipe the outside of the mold dry, place a chilled serving plate upside down over the mold, and grasping both sides firmly, quickly turn the plate and mold over. Rap the plate on a table and the mousse should slide easily out of the mold. If the mousse doesn't unmold at once, repeat the whole process. With a wire whisk, rotary or electric beater, whip the chilled cream in a large bowl until it is firm enough to hold it's shape softly. Garnish with mousse with the whipped cream and serve. Source: Recipes: The Cooking of Provincial France, Foods of the World, Time/Life Books (c) 1968 Typed by .\ichele
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Nesselrode Pudding
5 Eggs 1/2 c Sugar 1 1/2 tb Gelatin 1/4 c Water 2 c Whipping cream 2 ts Vanilla 2 c Sweetened chestnut puree 5 oz Chopped candied chestnuts 1 Pie shell WARM THE EGGS IN A DOUBLE BOILER. Whip them with an electric mixer, and gradually beat in the sugar. Beat until the mixture is thickened and forms soft peaks. Soften the gelatin in the water and then dissolve over hot water. Beat the cream to soft peaks. Fold the gelatin and vanilla into the eggs and then fold in the whipped cream. Fold in the chestnut puree and the candied chestnuts. Fill the crust and refrigerate to set. Top with sweetened whipped cream.
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Nectarine Creme Friache
-Karen Thackeray 2 Fresh nectarines; sliced 1 c Plain low-fat yogurt 1 ts Honey; or sugar 2 dr Almond extract; to taste 1 pk Unflavored"
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Moosewood Fudge Brownies
5 oz Unsweetened chocolate 1/2 lb Butter or margerine, soft 1 3/4 c Light brown sugar (white ok) 5 Eggs 1 1/2 ts Vanilla extract 1 c Flour(3/4c for fudgier ones) --------------------------OPTIONAL EMBELLISHMENTS-------------------------- 1 c Chopped walnuts/pecans 1 ts Freshly grated orange rind 1/2 ts Cinnamon 1 sm Ripe banana, mashed 2 tb To 4T strong black coffee 1 c Semisweet choc chips 1. Butter 9x13 pan. Preheat oven to 350. 2. Gently melt the <A class=iAs style=""PADDING-BOTTOM: 1px; COLOR: darkgree"
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Nantucket Cranberry Pie
2 c Cranberries, chopped 1/2 c Walnuts, chopped 1/2 c Sugar 2 Large eggs 3/4 c (1 1/2 sticks) melted and Cooled butter 1 c Sugar 1 c Flour 1/4 ts Salt 1/4 ts Almond extract Preheat oven to 350F. Put the chopped cranberries and walnuts and 1/2 cup sugar in a buttered 10-inch pie plate or springform pan. Mix 2 large eggs, 3/4 cup melted and cooled butter, 1 cup sugar, 1 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon almond extract. Stir the batter utnil it is smooth and pour it over the cranberry walnut mixture. Bake the cake in the middle of the oven for 40 minutes, or until a tester comes out clean.
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Namurrah
2 c Cream of Wheat, plain, dry 2 c Yogurt, plain 2 c Sugar 2 ts Baking powder 2 ts Vanilla 1/2 c Almonds, slivered or sliced 1 c Coconut, shredded (opt) 1 c Sugar 1/2 c Water 1 ts Orange Blossom Water (opt) 1 tb Lemon juice In large bowl, combine dry cream of wheat with yogurt, 2 c sugar, baking powder and vanilla. If desired, add coconut. Stir until thoroughly blended. Pour into greased or sprayed cake pan. Sprinkle with almonds. Bake at 425 until golden brown. While baking, heat 1 c sugar and 1/2 c water to boiling on stove. Allow to boil long enough to come to a thin syrup. Remove from heat. Stir in 1 lemon juice and orange blosom water. When cake is still warm, pour syrup over top. Serve warm or cold. Delicious with hot tea.
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N.Yr.Eve Feast - 3. Fruit Solitaires
1 Orange 1 1/2 c All-purpose flour 2 tb Sugar 1/2 c Butter; in small pieces 2 Egg yolks 1 c Canned cherries 1 c Canned blueberry filling ----------------------------------GARNISH---------------------------------- Orange slices Orange-peel twists; Loaded with flavor and fun, these luscious orange-flavored tarts are filled with cherries and blueberries. Preheat oven to 400F. Grate peel from orange to measure 2 tsp; squeeze juice to measure 4 tbsp. Place flour and sugar in food processor with butter; pulse, using on-off, just until mixture resembles coarse crumbs. Add egg yolks, orange peel and 3 tbsp reserved orange juice. Pulse just until mixture forms a ball, adding additional 1 tbsp orange juice if necessary. Pat dough into a flat disk; divide into sixths. On lightly floured cookie sheet, place one sixth of dough. Using floured fingers, shape dough into either a club, diamond, heart or spade playing-card shape, 4-1/2 x 3-1/2, forming a 1/2-inch high rim. (Or simply shape into 4-inch circle, forming a 1/2-inch high rim.) Repeat with the remaining dough. Freeze cookie sheet 5 minutes until dough is firm. Bake 14-16 minutes until crust is lightly browned. Cool on wire rack. To serve, spoon pie fillings into cookies crusts.Place tarts on individual serving plates. Garnish.
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Mustard-Honey Vinaigrette
1/4 c Balsamic vinegar 2 ts Honey 2 ts Dijon mustard 1 1/2 ts Salt 1/2 ts Black pepper - freshly ground 1/2 ts Tabasco sauce 2 Cloves garlic - peeled and minced 3/4 c Vegetable oil Whisk together vinegar, honey, mustard, salt, pepper, Tabasco and garlic. Whisk in oil. (Can be made 1 day ahead of use.)
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Nanaimo Bars -2
--------------------------------BOTTOM LAYER-------------------------------- 1/2 c Butter 1/4 c Sugar, granulated 1/3 c Cocoa powder;unsweetened 1 Egg;beaten 1 3/4 c Graham wafer cracker crumbs 1/2 c Nuts;finely chopped 1 c Coconut;shredded --------------------------------MIDDLE LAYER-------------------------------- 1/2 c Butter 3 T Light cream 2 T Custard powder;* 2 c Icing Sugar ---------------------------------TOP LAYER--------------------------------- 4 oz Semisweet chocolate 2 T Butter BOTTOM LAYER: In double boiler, melt butter, sugar and cocoa; add egg and cook until thickened. Add crumbs, nuts and coconut. Press into ungreased 9 inch square pan. MIDDLE LAYER: Beat together butter, cream, custard powder and sugar; spread over base. Chill. TOP LAYER: Melt chocolate with butter; cool slightly. Pour over second layer; chill. Cut into bars.
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Mom's Pineapple Nut Loaf
2 c Flour 1/2 c Sugar 1 ts Baking powder 1 1/2 ts Salt 1 c Golden raisins 1 c Chopped nuts 1 Egg, beaten 2 tb Vanilla 2 tb Butter or margarine, melted 1 ts Baking soda 16 oz Pineapple, undrained - (chunks or crushed may be - used) (1 can) Sift into mixing bowl flour, sugar, baking powder and salt. Add raisins and nuts. Combine egg, vanilla and butter; add to mixture. Dissolve soda in pineapple with juice; add to batter, mixing thoroughly. Pour into greased and lightly floured large loaf pan. Bake at 350 degrees for 1 hour, or until done. Remove from baking pan; cool on rack.
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Mr. Food's Mint Cream Pie
6 c Mini marshmallows 1/4 c Milk 1/3 c Creme de menthe 1 ts Vanilla extract 3 dr Green food color <3 or 4> 8 oz Whipped cream 1 Choc. ready pie crust Combine marshmallows and milk. Cook and stir over low heat until melted. Remove from heat, cool, stirring every few minutes until partially set. Stir in liquer, vanilla and food coloring. Fold in whipped cream and pour into crust. Freeze until firm. Before serving, let stand for 10 mins at room temp and garnish with grated chocolate.
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Natilla Creme
4 Eggs, separated 1/4 c Flour 1 qt Milk 3/4 c Sugar 1/8 ts Salt 1 Nutmeg Servings: 6 Make a paste of egg yolks, flour and 1 cup of the milk. In a medium saucepan, add the sugar and salt to the remaining milk and scald at medium temperature. Add the egg yolk mixture to the scalded milk and continue to cook at medium temperature until it reaches the consistency of soft custard. Remove from heat and cool to room temperature. Beat egg whites until stiff but not dry and fold into the custard. Chill before serving. Spoon custard into individual serving dishes. Sprinkle each with nutmeg before serving. Or spoon custard over chilled guava slices. Served over guava is my personal favorite.
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Namurrah Or Harriseh
2 c Cream of Wheat, plain, dry 2 c Yogurt, low fat or non fat -plain 2 c Sugar 2 ts Baking powder 2 ts Vanilla 1/2 c Almonds, slivered or sliced 1 c Coconut, shredded (opt) 1 c Sugar 1/2 c Water 1 ts Orange Blossom Water (opt) 1 tb Lemon juice In large bowl, combine dry cream of wheat with yogurt, 2 c sugar, baking powder and vanilla. If desired, add coconut. Stir until thoroughly blended. Pour into greased or sprayed cake pan. Sprinkle with almonds. Bake at 425 until golden brown. While baking, heat 1 c sugar and 1/2 c water to boiling on stove. Allow to boil long enough to come to a thin syrup. Remove from heat. Stir in 1 lemon juice and orange blosom water. When cake is still warm, pour syrup over top. Serve warm or cold. Delicious with hot tea. Orange blossom water can be found in specialty stores.
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Muscat Ice
1 1/2 lb Tart green gooseberries 3 Heads elderflower blossoms* 6 oz Caster sugar 225 g Greek strained yoghurt *Note: The recipe originally calls for 3 OR 4 heads of elderflower blossom. ~ Put the gooseberries into a heavy-based saucepan or casserole. The fruit should be still damp from rinsing under the tap but there is no point in spending time topping and tailing it as it is going to be sieved. Add the florets of elder blossom, stripped from their stalks, and bury them among the fruit. Cover tightly and cook in a low oven until the fruit is tender and pulpy - I allow 1 hour or so at 275-300 F (140-150 C) gas mark 1 or 2. Or cook over a very gentle flame if preferred. Add the sugar and stir until it no longer feels gritty. Then rub the fruit and every drop of its sugary juices through a sieve to make a perfectly smooth seeless puree. As soon as it is cold, spoon the pale aromatic puree into a chilled loaf tin, cover it and freeze. About an hour later, when the ice is firm around the edges but still soft in the centre, beat it or whizz it in a food-processor until mushy. Gently fold in the yoghurt, cover and freeze until solid all the way through. Then turn out the ice-cream, beat it again to break up any ice crystals and transfer it to 8 petit pots de chocolat. Cover and freeze until about 1 hour before serving, when the ice-cream should be placed in the fridge to ""ripen"" it. Amaretti biscuits go very well with this. Source: Philippa Davenport in ""Country Living"" (British), June 1988. Typed for you by Karen Mintzias
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Mont Blanc (Cream/Chestnut/Meringue)
----------------------------------MERINGUE---------------------------------- 4 Egg whites, room temp 1/8 ts Salt 1/8 ts Cream of tartar 1 c Less 1 tb sugar 3/4 ts Vanilla -------------------------------CHESTNUT PUREE------------------------------- 3 lb Fresh chestnuts or one 1lb -15 oz can chestnut puree 1 Vanilla bean (if using fresh -chestnuts) 3/4 c Water 1/3 c Sugar -------------------------------CREAM FILLING------------------------------- 1 1/2 c Whipping cream 1 tb (or 2) tb sugar 1 ts Vanilla 1 Egg white, room temp 2 Squares semisweet chocolate -grated FOR MERINGUE: Preheat oven to 250 deg F. Grease a baking sheet, sprinkle with flour, and mark 1 9inch circle or 10 3.5 inch circles (this may require more than one baking sheet) In large bowl, beat egg whites with salt until foamy. Add cream of tartar and beat until soft peaks form. Beat in 2 tb sugar until mixture holds long, stiff peaks when beater is lifted. *Fold* in remaining sugar and vanilla. Place in pastry bag fitted with 1/2-inch plain tube and pipe 1 large round or 10 small ones onto prepared sheet. Bake 1 hour or until meringue is firm to the touch. If meringue(s) brown during baking, reduce heat. Transfer meringue(s) to rack and let cool. FOR CHESTNUT PUREE: Peel chestnuts using small, sharp knife and leaving inner skin. Preheat oven to 375 deg F. Place chestnuts in shallow heatproof dish and bake 10 to 15 minutes, or until skin dries and peels off easily. Rub nuts in rough cloth to remove skins. Place peeled nuts in saucepan with vanilla bean and water to cover and bring to a boil over high heat. Reduce heat, cover and simmer 25 to 30 minutes, or until very tender. Remove vanilla bean (it may be washed and reused.) Drain chestnuts, then put through food mill or sieve, or in food processor, and puree. Briefly boil together 3/4 c water and sugar to make thin sugar syrup, then set aside to cool. When cool, beat enough syrup into chestnut puree to make it thin enough to pipe through pastry bag but still thick enough to hold its shape. If using canned puree, sweeten to taste, making sure it is thin enough to be piped. Fit pastry bag with 1/8-inch plain tube and fill with puree. Beat cream until stiff, then add sugar to taste and vanilla. Beat egg white in separate bowl until stiff peaks form, then fold into cream. Place cream mixture into pastry bag fitted with star tip. Arrange meringue(s) on serving platter and pipe chestnut puree in bird's nest shape around edge of meringue. Pipe cream mixture in center, piling it high. Sprinkle grated chocolate over whipped cream and chill until serving time.
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Moxie Mocha Pudding
1/2 c Granulated sugar 3 tb Cornstarch 3 tb Cocoa powder 1 ts Instant coffee granules 2 c Cold milk 1 ts Vanilla extract In a medium saucepan, thoroughly mix sugar, cornstarch, cocoa powder and instant coffee. Gradually stir in milk until blended. Cook over medium heat, stirring frequently, until mixture thickens and boils. Remove from heat. Stir in vanilla. Pour into serving dishes and cool at room temperature for one hour. Refrigerate until serving time. Metric quantities: 125 ml sugar, 45 ml cornstarch, 45 ml cocoa, 5 ml coffee, 500 ml milk, 5 ml vanilla. Source: Delectable Desserts, TransAlta Utilities pub. 1991. Shared by Elizabeth Rodier 6/93
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Nanny's Irish Bread
4 c All Purpose Flour 3 ts Baking Powder 1 1/2 ts Baking Soda 1 c Sugar 16 oz Sour Cream 3 ea Eggs 1 ts Vanilla 1 x Raisins-as much as you like Mix together all dry ingredients: the flour, sugar, baking powder, and baking soda. In a separate bowl, mix together all wet ingredients: the sour cream, eggs, and vanilla. Now mix the dry ingredients into the wet ingredients. Mix thoroughly. Should be a slightly sticky dough texture. Add the raisins to taste. My family likes a lot of raisins, so I put in enough so that there's a raisin in almost every bite! Bake at 325 degrees for about 1 to 1 1/2 hours, or until skewer comes out clean.
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Monkey Tails
3 Bananas (large) 2 tb Orange juice 6 oz Chocolate chips 1 tb Crisco 6 Popsicle sticks Cut bananas in half and peel. Insert stick. Brush with orange juice. Freeze until frim. Combine chips and crisco over low heat until melted. Cool slightly. Spoon over bananas. Wrap in plastic wrap and freeze until readu to eat. I prefer to use a deep cup and dip the bananas to coat them.
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