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raspberry marshmallows

Raspberry Marshmallows

1/4 cup plus 3 tablespoons frozen raspberry juice concentrate,thawed
1 (1/4 ounce) envelope Knox gelatine
1/2 cup granulated sugar
1/2 cup light corn syrup
1 egg white
1/4 teaspoon almond extract

Spray baking sheet with nonstick spray,then line with parchment paper. Sprinkle paper with colored or superfine sugar.

Stir together 1/4 cup raspberry juice and the gelatine. Let set until gelatine has softened.

Place sugar,corn syrup and the remaining juice in saucepan. Heat,stirring until sugar dissolves. Attach candy thermometer;cook,not stirring,for 6 minutes or until mixture reaches 250 degrees F.

Remove from heat and stir in gelatine mixture.

Beat egg white to soft peaks. Slowly add hot sugar mixture and extract,beating all the while. Increase speed to high and beat for 5 minutes until stiff peaks form and mixture is room temperature. Put into a pastry bag fitted with a large star tip. Pipe onto prepared pan in small dollops. Sprinkle with colored sugar. Let stand,uncovered,overnight to dry.

NOTE:Can also be spread into a 9 x 13-inch parchment-lined pan.

pumpkin pancakes

Pumpkin Pancakes

Made these for breakfast this morning and they were soooo delicious!

2 cups all-purpose flour
2 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1 1/2 cups milk
1 cup pumpkin puree (canned pumpkin is fine)
4 eggs,separated
1/4 cup melted butter

In a large bowl,sift together dry ingredients.

Combine milk,egg yolks,butter and pumpkin and stir into dry ingredients until just blended. Beat egg whites until stiff. Stir 1/4 of whites into batter to lighten it. Gently fold in remaining egg whites. Heat skillet over medium heat. Spoon batter onto hot oiled skillet,allowing about 3 tablespoons per pancake. Cook pancakes for about 1 1/2 minutes (or until large bubbles form on uncooked surface). Flip pancakes and cook for 1 1/2 to 2 minutes on other side.

This is supposed to serve 4. But it would have to be 4 very hungry people I would say it serves about 6.

choco-licious bread pudding muffins

Choco-licious Bread Pudding Muffins

Source:Tracy Noerper Southeast United Dairy Industry Association

1 3/4 cups milk
3 large eggs beaten
2/3 cup granulated sugar
1 teaspoon vanilla extract
6 cups cubed (1/2-inch) cinnamon swirl bread
1/2 cup mini semi-sweet chocolate chips

Preheat oven to 350 degrees F.

In a medium bowl combine milk eggs sugar and vanilla;mix well. Stir in bread cubes and chocolate chips;mix well. Let stand at room temperature 10 minutes.

Spoon mixture into 12 paper-lined muffin cups. Bake for 30 minutes or until puffed and set. Serve warm at room temperature or chilled.

The snacks may be cooled placed in an air-tight container and frozen up to one month before serving.

Makes 12 muffins.

baked brie and roasted garlic

Baked Brie and Roasted Garlic

4 large heads garlic (at least 2 1/2-inch diameter)
1/3 cup olive oil
1 teaspoon coarse salt
4 (4 ounce) wheels brie cheese
Toasted baguette slices

Preheat oven to 350 degrees F.

Remove all but one layer of skin from garlic;do not expose flesh. Arrange garlic tightly in small baking dish. Drizzle with oil. Sprinkle with salt. Cover with foil. Bake until garlic is very tender,75 to 90 minutes.

Preheat broiler. Score a large X in top of each wheel of Brie cheese. Set each in small baking dish. Broil until browned and bubbly,5 to 7 minutes. Serve immediately with garlic and toasted baguette slices.

Makes 8 servings.

wrapped brie

Wrapped Brie

1 large can crescent rolls
1 (4 to 6 ounce) package brie
1 egg

Wrap crescent rolls pinched together around the brie. Brush with the egg. Bake at 375 degrees F for 11 minutes.

jalapeno baked brie

Jalapeno Baked Brie

Serves 10.

2 (4 ounce) packages refrigerated crescent roll dough
8 ounces brie cheese wheel
2 tablespoons Tabasco red/green pepper sauce

Preheat oven to 375 degrees F.

Work crescent roll dough into a thin circle large enough to completely wrap the brie. Place brie in center of dough circle. With fork,poke top of cheese several times. Slowly pour 1 tablespoon Tabasco red/green pepper sauce over top of cheese,allowing it to sink in. Add remaining Tabasco sauce,poking cheese a few more times with fork (some sauce will run over side of cheese).

Fold dough over top of cheese,working it together. Brush edges with beaten egg to help seal. Bake approximately 10 minutes,following directions on crescent roll package. Do not over-bake,as cheese will run.

Serve immediately with crackers.

fried brie

Fried Brie

1/2 pound brie cheese
Flour
1 egg
1 tablespoon water
1/2 cup dry bread crumbs
2 tablespoons butter or margarine
1 loaf French bread

Remove and discard paper and plastic wrapping from cheese. Coat all surfaces with flour.

Beat egg with water in a pie plate until foamy. Dip cheese in egg,then in crumbs,coating well.

Heat butter in a small skillet or flameproof stove-to-table casserole just until it foams. Put cheese in pan;cover;cook over low heat about 5 minutes,or until golden brown on one side. Turn over and cook,covered,on other side until golden.

Remove from heat;make a cut in the cheese so it will run. Serve at once while warm with bread that has been cut into small pieces. Pass around while warm –cheese firms as it cools.

apricot wraps

Apricot Wraps

1 (14 ounce) package dried apricots
1/2 cup whole almonds
1 pound sliced bacon
1/4 cup plum or apple jelly
2 tablespoons soy sauce

Fold each apricot around an almond. Cut bacon strips into thirds;wrap a strip around each apricot and secure with a wooden pick. Place on two ungreased 15 x 10-inch baking pans. Bake,uncovered,at 375 degrees F for 25 minutes or until bacon is crisp,turning once.

In a small saucepan,combine jelly and soy sauce;cook and stir over low heat for 5 minutes or until warmed and smooth. Remove apricots to paper towels;drain. Serve with sauce for dipping.

Yields about 4 1/2 dozen.

fried ravioli with quick tomato sauce

Fried Ravioli with Quick Tomato Sauce

Sauce
2 tablespoons olive oil
1 small onion chopped
2 cloves garlic finely chopped
2 (14 1/2 ounce) cans Italian-style tomatoes with liquid
3 tablespoons coarsely chopped fresh basil
or 1 tablespoon dried basil
Salt and coarsely-ground pepper to taste

Ravioli
9 ounces frozen or refrigerated ravioli of your choice
2 tablespoons olive oil

Begin with the sauce. Heat the olive oil in a skillet over moderate heat and saut

patriotic pavlova

Patriotic Pavlova

4 large egg whites
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1 cup granulated sugar
1 tablespoon distilled white vinegar
1 tablespoon cornstarch
1 teaspoon vanilla extract
Whipped cream,sweetened lightly if desired,
as an accompaniment
1 cup berry mixture to include strawberries,blueberries
and raspberries
4 kiwifruit,peeled and thinly sliced

Preheat oven to 250 degrees F and line a baking sheet with parchment or foil.

In a bowl with an electric mixer beat egg whites with salt and cream of tartar to soft peaks. Add sugar gradually while still beating,and beat meringue to stiff peaks. Beat in vinegar,cornstarch,and vanilla extract. Onto prepared baking sheet spread meringue with the back of a spoon into 1 1/2- to 2-inch rounds,making them slightly higher around the edges to form shells.

Bake meringues in lower third of oven 1 hour,or until crisp on outside but soft in middle. Peel parchment carefully form meringues and cool meringues on a rack. Meringues keep in an airtight container 1 day.

Serve meringues topped with cream,kiwis and berry mixture.