Tuesday, May 25, 2010

TOFFEE APPLE PUDDING


TOFFEE APPLE PUDDING from Sweet Success Cookbook.

1 large cooking apple
1/3 cup light corn syrup
3/4 cup margarine
3/4 cup sugar
3 eggs
1 1/2 cups self-rising flour

Grease a large mold.
Peel, core and slice the apple.
Arrange the slices on the bottom of the mold and pour the corn syrup over them.
Cream the margarine and sugar until pale-colored and soft.
Beat the eggs and add them gradually, mixing well.
Fold in the flour.
Spread the batter over the apples.
Cover the mold with wax paper or foil and wrap in a clean cloth.
Place on a trivet in a heavy kettle over boiling water.
Cover and steam for two hours, adding water to the kettle if necessary, until sponge mixture is cooked.
Turn out onto a warm plate and serve with additional corn syrup or custard sauce.

The pudding has a toffee-tasting topping.
Preparation and cooking time: 2 1/2 hours

Welcome all visitors to check out FOODIE BLOGROLL! I have a free membership and the community there is Great! The contests are Fantastic! Earn with your blog by by becoming an affiliate of the company posted in the Foodie Blogroll Widget!

Thanks for visiting! Cindy
My Personal Website: www.cynthiamargaret.com
Our Family Blog:


Apples on FoodistaApples

http://astore.amazon.com/newgenesis-20

Monday, May 24, 2010

STRAWBERRY SOUFFLE


STRAWBERRY SOUFFLE from Sweet Success Cookbook.

2 lbs (2 heaping pints or about 7 cups) strawberries
1 envelope (1 Tbl) unflavored gelatin
4 Tbl water
1 1/4 cups sugar
Juice of two lemons, strained
3 egg whites
1 1/4 cups heavy cream

Tie a collar of foil or a double layer of waxed paper around a 1-qt souffle dish.
Wash and hull berries.
Reserve a few berries for decoration and press the others through a sieve or liquify in a blender.
Soak the gelatin in the water.
Put half of the fruit puree in a pan, add 3/4 cup of the sugar, the gelatin and the lemon juice.
Stir gently over low heat until sugar and gelatin dissolve.
Remove from heat and add other half of the puree.
Let cool.
Beat egg whites until stiff, adding remaining sugar.
Whip the cream until thick.
Fold both egg whites and whipped cream into strawberry mixture and blend well.
Pour into prepared souffle dish and refrigerate until firm.
Carefully remove collar and decorate before serving.

Any soft fruit that is available can be used instead of strawberries.
Preparation and cooking time: 45 minutes.

Thanks for visiting! Cindy
Our Family Blog: www.cinbudsfamily.blogspot.com
My Personal Website: www.cynthiamargaret.com

Eat Until You're Full - Fullbar.com

VINTAGE SWEET SUCCESS


SWEET SUCCESS was published in 1978 by Golden Press.
My favorite Vintage Cookbook!
I will be sharing several recipes from this one.
The photos shown are from the book itself; each one a piece of art!
A beautiful book devoted totally to sweets!
Let your eyes feast on the glorious pictures!

BREAD PUDDING

8 slices of texas toast
Lay them side by side in a large rectangle pan

In a bowl mix:
15 eggs
1/1/2 cups heavy cream
5 cups of half in half milk
1 lb of sugar
3 Tbl vanilla

Pour the egg mixture over the bread and let the bread soak up the mixture.
Sprinkle the top of soaked bread with raisins and cinnamon sugar.
Place pan in another pan with 1/2 inch of water.
Wrap the pan with foil over edges of both pans.
Bake at 350 degrees for 45 minutes.
Toothpick test should come out clean.
8 servings

The photo shows a way to slice and stack cooled bread pudding and whipped topping as a tabletop centerpiece! You can also serve with caramel sauce. Cut and serve to your guests right at the table!

Thanks for visiting! Cindy
Our Family Blog: www.cinbudsfamily.blogspot.com

My Personal website: www.cynthiamargaret.com

Saturday, May 22, 2010

TIRAMISU


TIRAMISU (Italian Coffee Dessert Cake)

"EVERDAY CAN BE AN OCCASION FOR SOMETHING SPECIAL." The Beautiful Sunsets here in Arizona, any time of the year, are just something you have to watch and talk about! What better time then to share your favorite Tiramisu! Another recipe from Treats and Sweets that I use time after time.



30 Lady Fingers

32 oz. strong black coffee(I use a coconut/hazelnut flavor)

5 fluid oz. of Kahlua-poured into hot coffee

10 oz. whipped heavy cream

16 oz. Mascarpone cheese-add to the whipped cream

2 oz. confectionary sugar-add to the whipped cream

1/4 cup cocoa powder

Line a large breadpan with plastic wrap

Layer cookies and cheese filling

Dip your cookies two seconds in cooled coffee and kahlua mixture

Start your layers-Dipped cookies/Marscarpone cheese mix/sprinkling of cocoa powder and repeat -till all used up.

Chill overnight-turn upside down on serving dish-sprinkle more cocoa powder on top-slice and serve with a dap of whipped topping!

Thanks for Visiting! Cindy
Our Family Blog: www.cinbudsfamily.blogspot.com


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Friday, May 21, 2010

SIMPLE KEYLIME PIE


CHEAT'S KEY LIME PIE

3 fl oz heavy cream
5 fl oz sweetened condensed milk
grated rind and juice of 2 limes
7 inch sweet pastry case baked piecrust
1/2 lb pack meringue mix

1. Whip the cream until it forms soft peaks. Gently fold in the condensed milk, lime rind and juice. Spoon the mixture into the pastry case and refrigerate for 1 hour-the mixture is quite loose at first but thickens up when refrigerated.

2. Meanwhile, make the meringue topping according to the packet instuctions, whisking until it forms soft peaks(this is best done with an electric whisk).

3. Preheat the broiler to medium.(in your oven use temperature of 325 degrees). Spoon the meringue over the cream mixture. Broiler for 2-4 minutes, until the meringue turns golden. Serve either warm or cold.

Serves 6
preparation 25 mins
chilling 1 hour
cooking 4 mins
calories 241

Another recipe from the TV GUIDE-Celebrity Dish, Treats and Sweets.

My variation with the recipe:

I used a regular piecrust or a bisquit mix and cooked according to the directions.
I make my own homemade meringue.

MERINGUE:

In your mixer whip 3 egg whites till soft peaks form(tips curl).
Add 1/2 teaspoon vanilla, 1/4 teaspoon cream of tartar and gradually add 1/3 cup sugar(1 teaspoon at a time).
Beat at high speed for about 4 minutes or until mixture forms stiff, glossy peaks and sugar dissolves.

Tip: For better results pre-chill your mixer bowl!


This tangy alternative to lemon meringue pie comes from the Florida Keys. It's still on the menus of of many of the seafront cafes. One bite, and you'll think your there!

Thanks for visiting! Cindy
Our Family Blog: www.cinbudsfamily.blogspot.com

My Personal Website: www.cynthiamargaret.com
WhiteFlowerFarm.com

Wednesday, May 19, 2010

TREATS and SWEETS


Celebrity dish recipes were provided by TV GUIDE, 2004. My first link in MY COOKBOOK COLLECTION will provide you with the publishing company source for other books like this one. I bought this one in a Safeway Grocery Store.

My Favorites from this Cookbook:

CAPPUCCINO FLAN (Robin Mattson's)

3/4 cup sugar
4 large eggs
1 (14 oz)can sweetened condensed milk
1 cup regular whole milk
1/4 cup brewed espresso
or 2 tbsp instant espresso
dissolved in 1/4 cup hot water
3/4 tsp ground cinnamon

1. Preheat oven to 350 degrees. In a medium saucepan, combine sugar with 1/3 cup water. Bring to a boil over medium heat, swirling pan to dissolve sugar before water bubbles. Boil without stirring until syrup turns a rich carmel color, 8-10 minutes. Divide caramel syrup among 6-8 oz ramekins or custard cups. (Work carefully; caramel is scalding hot.)

2. In a medium bowl, beat eggs until well blended. Whisk in condensed milk until evenly combined. Whisk in milk, expresso and cinnamon. Ladle custard into ramekins, dividing evenly.

3. Set ramekins in a small roasting pan or baking dish large enough to hold them with a little room in between. Pour in enough very hot tap water to reach half-way up side of dishes.

4. Place in oven and bake uncovered 35 minutes, or until flans are just set. Don't worry if centers are slightly wobbly. Remove ramekins from water bath and let cool on a rack 10 minutes, then cover with plastic wrap or foil and refrigerate.

5. To serve, run a knife around the rim of each flan. Dip bottom of each ramekin in hot water about 10 seconds. Unmold into a shallow bowl or onto a plate. Caramel sauce will pour over custards; don't worry about any caramel left in molds.

Made with sweetened condensed milk, these carmamelized treats have a rich, intense flavor.

My Variation with this recipe is:
I used very strong Hawaian Hazelnut Coffee in the place of brewed expresso.
I have made this at work several times with great results and get requests for this dessert!

Thanks for visiting! Cindy
Our Family Blog: www.cinbudsfamily.blogspot.com

My Personal Website: www.cynthiamargaret.com
photoworks

Tuesday, May 18, 2010

UTOPIA FOR YOUR TASTEBUDS



Like wine, dessert is meant to be enjoyed in moderation!

Broaden your repertoire for dessert making!

Bringing the New Homemaker the opportunity to develop a new talent in Homemade Desserts without the boredom of whipping up the family favorite!

So I am going to be baking up a storm in my kitchen and hopefully leave you with a lasting impression with a fantastic finale for your home entertaining get-togethers!


I will be featuring some of MY RECIPES and from MY COOKBOOK COLLECTION!
Thanks for visiting! Cindy

Our Family Blog: www.goldbuddysdream.blogspot.com
My Personal Website: www.cynthiamargaret.com

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