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07-15-2000 - 7 Fridge or Frozen Desserts
Victoria__Pa (09:31:50) : MAGIC PINEAPPLE RINGS
1-(16oz.) can pineapple slices
1 small box orange or lime jello
2 tbsp.miracle whip
8 maraschino cherries
lettuce leaves
Drain pineapple juice into a saucepan & leave slices in can. Bring juice to boil.Stir in jello till dissolved. Pour into pineapple can. Chill till very firm in fridge. Open can at other end. Dip in warm water. Push molded pineapple out of can onto plate. Cut between pineapple slices carefully. Serve on lettuce leaves & top each with some miracle whip & cherry.
calliope,.NY (12:21:02) : CALLIOPE'S FROZEN LEMON PIE with GINGERSNAP CRUST
3-egg yolks
3-egg whites
1/2-cup sugar
4-Tbsp. lemon juice
1-1/2 cups whipping cream
grated zest of 1/2 a lemon
about half a box of crisp gingersnap cookies...maybe more.
1/4-stick melted butter
Make a custard in a double boiler of the yolks, sugar and lemon juice.
Cool completely. Beat egg whites till stiff, fold in. Whip cream and fold in along with the lemon zest.
Melt the butter. Add the cookies you have ground somewhat fine in the food processor...don't turn them to powder, though. Press into the bottom of a buttered pie tin, and as much up the sides as you can. Spoon in the filling and freeze for at least 6 hours. Slices easier with a hot knife.
NOTE...You can use graham crackers or vanilla wafers, if you prefer.
Roz/La. (11:14:08) : Peach Jello Dessert
2 boxes peach jello
2 cups boiling water
2 cups peach juice/water
1 large can sliced peaches in syrup
1 (8oz) cream cheese
1 (8 oz) cool whip
1 cup powdered sugar
Drain peaches and reserve syrup. reserve 3 nice slices for top. Coarsely chop peaches and put in the bottom of a 9x13 glass dish. Mix Jello according to directions, using reserved peach juice and water to make required amount of cold juice/water needed. Pour over peaches and refrigerate until set. (I do this the day before) mix soften cream cheese and powdered sugar until well mixed, fold in cool whip and use to "frost" peach jello. Top with reserved sliced peaches by making a pretty design of them. Enjoy! Makes a wonderful light dessert that requires no cooking!
recipelink.com (10:00:02) :
Frozen Chocolate Mousse
Recipe By : Jo Anne Merrill
1 cup milk
2 ounces unsweetened chocolate
3/4 cup sugar
1 teaspoon gelatin
1 teaspoon vanilla extract
1 pint heavy cream -- whipped
1. In top of double boiler or over low heat cook the milk, chocolate, sugar, and gelatin. Stir frequently.
2. When chocolate is melted and all is combined, beat with whisk until smooth and well blended.
3. Chill until thick, then add vanilla and beat until light.
4. Whip the cream until soft peaks form, then fold gently into chocolate mixture.
5. Place in shallow pan and freeze until firm.
Yield: 1 quart
recipelink.com (09:59:36) :
Fresh Orange Sorbet
Recipe By : Low Calorie/Low Fat Recipes Spring 96, BH&G
Serving Size : 6
1 orange
1 cup water
2/3 cups sugar
1 1/2 cup orange juice
2 tablespoons lemon juice
Use a vegetable peeler to remove only the colored part of the orange peel from the whole orange.
For syrup, combine the orange peel, water, and sugar in a medium saucepan. Bring to boiling, stirring till sugar dissolves. Reduce heat and simmer, covered, for 5 minutes. Strain, discarding peel; cool syrup. Add orange juice and lemon juice. Pour juice mixture into a 9x9x2-inch pan. Cover; freeze 3 or 4 hours till firm.
Break frozen mixture into small chunks. Transfer to a chilled mixing bowl. Beat with an electric mixer on medium speed till fluffy but not melted. Transfer to a 4- to 6-cup freezer container; cover and freeze till firm.
To serve, let stand at room temperature 5 minutes before scooping.
Makes 6 (1/2-cup) servings.
Blood Orange Sorbet: Substitute 1 blood orange for orange and 1 1/2 cups blood orange juice for orange juice
Tangerine or Tangelo Sorbet: Substitute 1 tangerine or tangelo for orange and 1 1/2 cups tangerine or tangelo juice for orange juice.
Grapefruit Sorbet: Substitute one 6-inch strip pink or white grapefruit peel for the orange peel and 1 1/2 cups pink or white grapefruit juice for orange juice. (If using white grapefruit, add several drops yellow food coloring, if desired.)
Pummelo Sorbet: Substitute one 6-inch strip Pummelo peel for orange peel and 1 1/2 cups Pummelo juice for orange juice.
recipelink.com (09:59:26) :
Festive Frozen Mint Pie
Recipe By : : Nabisco/Borden ad
1 pie crust, chocolate wafer
14 ounces sweetened condensed milk
1 teaspoon Peppermint extract
10 drops Green Food Coloring
2 cups whipped cream or Whipped topping
In large mixer bowl, combine sweetened condensed milk, peppermint extract and, if desired, food coloring. Fold in whipped cream. Turn into crust; cover. Freeze.
recipelink.com (09:59:13) :
French Chocolate Silk Ice Cream
Recipe By : Jonathan File
1 cup sugar
3 egg yolks
1 1/2 cups milk
2 cups cream
1/3 cup cocoa
1 teaspoon vanilla
Beat milk and egg yolks together. Blend in sugar. Cook over medium heat, stirring constantly, until thick enough to coat the spoon. Remove from heat, sift cocoa into the mixture, then beat until well blended. Cool. Add cream and vanilla. Mix well. Refrigerate overnight. Note: you can add the cream and vanilla the next day. Freeze in ice cream maker according to its instructions.
07-15-2000 - 7 Fridge or Frozen Desserts
Victoria__Pa (09:31:50) : MAGIC PINEAPPLE RINGS
1-(16oz.) can pineapple slices
1 small box orange or lime jello
2 tbsp.miracle whip
8 maraschino cherries
lettuce leaves
Drain pineapple juice into a saucepan & leave slices in can. Bring juice to boil.Stir in jello till dissolved. Pour into pineapple can. Chill till very firm in fridge. Open can at other end. Dip in warm water. Push molded pineapple out of can onto plate. Cut between pineapple slices carefully. Serve on lettuce leaves & top each with some miracle whip & cherry.
calliope,.NY (12:21:02) : CALLIOPE'S FROZEN LEMON PIE with GINGERSNAP CRUST
3-egg yolks
3-egg whites
1/2-cup sugar
4-Tbsp. lemon juice
1-1/2 cups whipping cream
grated zest of 1/2 a lemon
about half a box of crisp gingersnap cookies...maybe more.
1/4-stick melted butter
Make a custard in a double boiler of the yolks, sugar and lemon juice.
Cool completely. Beat egg whites till stiff, fold in. Whip cream and fold in along with the lemon zest.
Melt the butter. Add the cookies you have ground somewhat fine in the food processor...don't turn them to powder, though. Press into the bottom of a buttered pie tin, and as much up the sides as you can. Spoon in the filling and freeze for at least 6 hours. Slices easier with a hot knife.
NOTE...You can use graham crackers or vanilla wafers, if you prefer.
Roz/La. (11:14:08) : Peach Jello Dessert
2 boxes peach jello
2 cups boiling water
2 cups peach juice/water
1 large can sliced peaches in syrup
1 (8oz) cream cheese
1 (8 oz) cool whip
1 cup powdered sugar
Drain peaches and reserve syrup. reserve 3 nice slices for top. Coarsely chop peaches and put in the bottom of a 9x13 glass dish. Mix Jello according to directions, using reserved peach juice and water to make required amount of cold juice/water needed. Pour over peaches and refrigerate until set. (I do this the day before) mix soften cream cheese and powdered sugar until well mixed, fold in cool whip and use to "frost" peach jello. Top with reserved sliced peaches by making a pretty design of them. Enjoy! Makes a wonderful light dessert that requires no cooking!
recipelink.com (10:00:02) :
Frozen Chocolate Mousse
Recipe By : Jo Anne Merrill
1 cup milk
2 ounces unsweetened chocolate
3/4 cup sugar
1 teaspoon gelatin
1 teaspoon vanilla extract
1 pint heavy cream -- whipped
1. In top of double boiler or over low heat cook the milk, chocolate, sugar, and gelatin. Stir frequently.
2. When chocolate is melted and all is combined, beat with whisk until smooth and well blended.
3. Chill until thick, then add vanilla and beat until light.
4. Whip the cream until soft peaks form, then fold gently into chocolate mixture.
5. Place in shallow pan and freeze until firm.
Yield: 1 quart
recipelink.com (09:59:36) :
Fresh Orange Sorbet
Recipe By : Low Calorie/Low Fat Recipes Spring 96, BH&G
Serving Size : 6
1 orange
1 cup water
2/3 cups sugar
1 1/2 cup orange juice
2 tablespoons lemon juice
Use a vegetable peeler to remove only the colored part of the orange peel from the whole orange.
For syrup, combine the orange peel, water, and sugar in a medium saucepan. Bring to boiling, stirring till sugar dissolves. Reduce heat and simmer, covered, for 5 minutes. Strain, discarding peel; cool syrup. Add orange juice and lemon juice. Pour juice mixture into a 9x9x2-inch pan. Cover; freeze 3 or 4 hours till firm.
Break frozen mixture into small chunks. Transfer to a chilled mixing bowl. Beat with an electric mixer on medium speed till fluffy but not melted. Transfer to a 4- to 6-cup freezer container; cover and freeze till firm.
To serve, let stand at room temperature 5 minutes before scooping.
Makes 6 (1/2-cup) servings.
Blood Orange Sorbet: Substitute 1 blood orange for orange and 1 1/2 cups blood orange juice for orange juice
Tangerine or Tangelo Sorbet: Substitute 1 tangerine or tangelo for orange and 1 1/2 cups tangerine or tangelo juice for orange juice.
Grapefruit Sorbet: Substitute one 6-inch strip pink or white grapefruit peel for the orange peel and 1 1/2 cups pink or white grapefruit juice for orange juice. (If using white grapefruit, add several drops yellow food coloring, if desired.)
Pummelo Sorbet: Substitute one 6-inch strip Pummelo peel for orange peel and 1 1/2 cups Pummelo juice for orange juice.
recipelink.com (09:59:26) :
Festive Frozen Mint Pie
Recipe By : : Nabisco/Borden ad
1 pie crust, chocolate wafer
14 ounces sweetened condensed milk
1 teaspoon Peppermint extract
10 drops Green Food Coloring
2 cups whipped cream or Whipped topping
In large mixer bowl, combine sweetened condensed milk, peppermint extract and, if desired, food coloring. Fold in whipped cream. Turn into crust; cover. Freeze.
recipelink.com (09:59:13) :
French Chocolate Silk Ice Cream
Recipe By : Jonathan File
1 cup sugar
3 egg yolks
1 1/2 cups milk
2 cups cream
1/3 cup cocoa
1 teaspoon vanilla
Beat milk and egg yolks together. Blend in sugar. Cook over medium heat, stirring constantly, until thick enough to coat the spoon. Remove from heat, sift cocoa into the mixture, then beat until well blended. Cool. Add cream and vanilla. Mix well. Refrigerate overnight. Note: you can add the cream and vanilla the next day. Freeze in ice cream maker according to its instructions.
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