Recipezaar: Pitted Fruits,Served Cold recipes

Peach , Mango and Rum Frappé

Wed, 27 Jun 2007 15:39:29 -0400

Try this fruity pick-me-up next time you're in the mood for a cooling iced drink. -- posted by English_Rose

Simple Cream Cheese Stuffed Dates

Wed, 04 Jul 2007 22:21:35 -0400

Easiest ever. The combination of the sweetness of the dates the slight saltiness of the cream cheese, and the savoury of the paprika works out surprisingly well. -- posted by Michael Keizer

Chocolate Cinnamon Mousse With Cherries

Thu, 12 Jul 2007 22:36:30 -0400

Found this recipe in the June 2007 issue of Bon Appetit magazine. It sounded, and looked so good. The cherry & mousse portions can be made 1 day ahead, keeping covered and chilled. Times do not include chill time. -- posted by Ducky

Cherry Ice

Tue, 17 Jul 2007 12:11:26 -0400

This simple ice makes the most of summers ripe cherries. For great color, use Black Cherries. The 4 hrs cook time is freezing time without an ice cream maker. Don't expect a hard freeze for this ice, it will remain in a semi-hard frozen state. It's delicious as it is :D -- posted by Annacia

Apricot Rum Whip

Thu, 19 Jul 2007 20:53:07 -0400

An easy pleaser that's sure to impress your guests. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Randy's Yuckaduck Pitcher

Wed, 01 Aug 2007 18:54:55 -0400

My friend Randy came up with this drink, and I have no idea why he calls it that. Ill have to ask him :) Its as delicious as it is fun to make and drink! This works really well for having along at a campout, where everybody will be sitting around eating, talking, and drinking in a circle. Use whatever fruit you like, but try to include something like watermelon that releases juice easily. -- posted by Uncle Dobo

Easy As Pie Peaches

Fri, 03 Aug 2007 16:04:28 -0400

This really is an amazingly easy dessert that kids can make and great for summer because it tastes like pie without the baking. Awesome a la mode. -- posted by Chef Chessie

California Curry Cheese Layered Dip

Mon, 13 Aug 2007 22:54:22 -0400

This is a very unusual layered dip. I was unable to get the "secret" recipe from the hostess at a party I attended. She called it California 7 layered dip. This is my version. -- posted by farawayislandgirl

Ruston Peach Fuzz

Wed, 15 Aug 2007 16:06:49 -0400

This is a great drink if you like peaches. Ruston, Louisiana is home of the Peach Festival in late June each year and people come from several states just to participate and purchase Ruston peaches. This can be made ahead and kept in the freezer for a more slushy version, just remember to stir well before serving. ***You can also leave out the vodka for a kid friendly drink*** -- posted by Sherrybeth

Peach and Mint Iced Tea

Sun, 19 Aug 2007 23:37:14 -0400

From Real Simple. The flavors of summer! -- posted by dicentra

Sparkling Peach Splash

Tue, 11 Sep 2007 21:06:21 -0400

From Cooking Light. Cooking time is freezer time. -- posted by dicentra

Cherry Banana Snicker Salad

Tue, 16 Oct 2007 22:12:36 -0400

A twist on the classic version. You don't have to measure out everything exactly. Just throw it in a bowl. You can also make quite a few variations of this salad. You could put in sliced apples or grapes. -- posted by Shani Banani

Lacemaker's Cattern Cakes - English Spiced Sugar Cookies

Tue, 20 Nov 2007 17:55:48 -0500

"Cattern cakes" are spiced with cinnamon, lightly fruited and flavoured with caraway seeds; they are traditionally made by the English Nottingham lacemakers for the festivities on their special feast day. The recipe goes back to Tudor times, and has changed little over the centuries, although they are sometimes made with yeast dough. Also known as Catherine Cakes (after Catherine of Aragon, whom whilst imprisoned locally at Ampthill, heard of the lacemaker's financial plight, and destroyed all of her lace only to commission some more and give work to the local industry). They are specially prepared for St. Catherine's Day - the patroness of spinners, lace-makers, rope-makers and spinsters - on the 25th November, which is the lacemaker's special day. They are traditionally washed down with Hot Pot - a hot mixture of rum, beer and eggs. I find that I prefer mine with a cup of tea! These delicious little cakes are more like a soft and slightly chewy biscuit or cookie. -- posted by French Tart

Cherry and Brazil Nut Conserve

Mon, 26 Nov 2007 19:03:38 -0500

Cooking time approximate. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Shirley's Stuffed Dates

Fri, 07 Dec 2007 19:45:27 -0500

My mom always made these tasty little morsels for the holidays, and they are a great addition to the table! We all love them. Try them. They are YUMMY! Sometimes I add an almond on top of the peanut butter then roll in sugar. -- posted by Linda's Busy Kitchen

Peach Charlotte

Mon, 07 Jan 2008 23:23:31 -0500

No bake. Cooking time is refrigerating time. My father loves peaches, so when we have get togethers I usually make a peach dessert. Taken from Family Circle 2003. Sounds like alot of instructions, but it is very easy and pretty. -- posted by Curlee

Extravagant and Exotic Fruit Salad

Wed, 09 Jan 2008 15:18:18 -0500

This salad came to me when my Asian roommate, Nina, introduced me to Lychees. The rest was from my experience trying fruits over the 19 years I've been alive. -- posted by Chef Penn State

Date Truffles (Madgooga)

Tue, 15 Jan 2008 14:10:32 -0500

This recipe is easy to make and popular in Iraq since one of the things that Iraq is famous for is dates. We have lots of varieties and kinds of dates from chewy to very hard. It is better to use this recipe with hard type of dates (called kasab) not soft, but you could use soft dates if you didn't find hard dates. Sometimes Ii use already-crushed dates from the market and it goes well too. There are lots of varieties for the coating of the truffles, use as many coatings as you like according to your personal taste. -- posted by hoda

Peach Fuzz Big Buzz

Tue, 22 Jan 2008 22:40:14 -0500

This is a local recipe from the Ruston Peach Festival. Be careful, it will cause a BIG buzz if you drink too many or too quickly. -- posted by Sherrybeth

Cherry Almond Cake

Tue, 29 Jan 2008 20:02:55 -0500

From Epicurious. This one is for DH! -- posted by dicentra

Pacific Northwest Bing Cherry Hazelnut Sundaes

Tue, 29 Jan 2008 20:21:23 -0500

Epicurious. The best ingredients from the PNW! -- posted by dicentra

The Raffles Hotel Original Singapore Gin Sling Cocktail

Sun, 03 Feb 2008 14:15:17 -0500

The Singapore Sling is one of those wonderful drinks that we probably have all heard of, but perhaps have never had. And because this recipe is often incorrectly recorded in most recipe books, even if you've think you've had it, you probably haven't. One of the key, and often overlooked ingredients in this drink is Benedictine. While the resulting flavour is not overly predominate, it does add a certain taste profile that would be totally missing without this secret ingredient. None dispute that the Singapore Sling was originally created by Mr. Ngiam Tong Boon for the Raffles Hotel in Singapore. However that is where the agreements end. The exact date is in question, with some people claiming it was in 1915, some 1913, while the hotel itself claims that it was created sometime prior to 1910. There is also plenty of disagreement as to how closely the current version of this drink that is served at Raffles is to what was originally served. Apparently the original recipe was lost and forgotten sometime in the 1930's, and the drink that they currently serve at the hotel's Long Bar (see recipe below) is based on memories of former bartenders, and some written notes that they were able to discover. Whatever the truth may be, this "iconic" drink is still enjoyed today, as much as it was back in the early 20th century! Maybe, the only way to really appreciate this cocktail, is to sip it slowly whilst sitting in a rattan chair, under the ceiling fans in the Long Bar at Raffles Hotel! -- posted by French Tart

Regency Queen Cakes for Jane Austen's Afternoon Tea Party

Wed, 13 Feb 2008 14:18:43 -0500

A wonderful and very well known Regency recipe for individual cakes studded with fruit and flavoured with rosewater and almonds; I am sure Jane Austen would have served these for afternoon tea on dainty plates with her bone china cups and saucers! I remember making these with my Mum when I was little, and of course licking the wooden spoon and scraping out the mixing bowl! They are easy to make and are delicious with an afternoon cuppa or for a lunch box treat. I have not found out the true meaning behind their name yet - but maybe they were aptly named as they were "fit for a Queen" to eat! The use of rosewater and almonds is a lingering memory left over from our Medieval cooking days and was still very much in evidence throughout the Regency period. This recipe makes about 24 to 30 Queen cakes - depending on the size of your tins, but the quantities can be cut back with ease. However, they DO freeze very well, so maybe making a full batch is a good idea - as long as they make it to the freezer! -- posted by French Tart

Original Be-Ro Melting Moments-Afternoon Tea Biscuits or Cookies

Wed, 05 Mar 2008 18:42:55 -0500

These are great little "light as a feather" and meltingly crisp English style biscuits, or cookies. This recipe is the slightly adapted recipe from the Be-Ro Flour cookbook - they suggest lard, but I don't "do" lard! Melting Moments ALWAYS made an appearance on my grandmother and mum's afternoon tea table, and we also had them popped into our lunch boxes for school. The recipe is SO easy to rustle up and they stay crisp and fresh for up to 5 days in an airtight tin. You can roll them in coconut or oats, I prefer coconut - but I am sure they would be just as nice with oats, which is a suggested alternative. Children and "big children" love these, and they really are melting moments, great with a cuppa English tea! -- posted by French Tart

Vishnyovy Kvas (Cherry Kvass)

Mon, 17 Mar 2008 01:58:10 -0400

Traditional Russian recipe that has a multi-day process to it. Kvass is considered the tsar of thirst quenchers in Russia - low-alcohol, beer like drink full of vitamins, minerals, and amino acids that stimulates the circulation and keeps the intestines healthy. -- posted by Celticevergreen

Another Easy Peaches 'n Creme Pie

Thu, 22 May 2008 14:30:44 -0400

This recipe comes from the Kraft Food and Family Magazine. Simple and easy to make and great for using Vanilla Wafers, Orange flavor gelatin, and Cool Whip along with fresh Peaches. Great to have on a warm summer day for those special family get together cookouts. Cooking time is the chilling time. -- posted by Marsha D.

Nectarine Ice Cream

Fri, 23 May 2008 10:19:50 -0400

"When nectarines are in season and at their sweet, juicy peak, we treat ourselves to this wonderful homemade ice cream. The fresh fruit flavor and hint of almond make it very special." This is from TOH. -- posted by Courtly

Fresh Cherry Fruit Crunch

Thu, 29 May 2008 01:02:52 -0400

We are heading into Cherry Season soon....and I love fresh cherries! This recipe ( I think it was from Pam Anderson) is a takeoff of one for apples or pears. I use to make it in the fall and thought why not in the summer? I don't mind pitting cherries, I just slice them in half and hope that I don't eat most of them before I make this! -- posted by Happy Harry #2

Peach Fizz

Sat, 31 May 2008 01:29:15 -0400

A sweet, icy, fizzy summertime drink -- posted by Donut Chef

Cherry Almond Nanaimo Bars

Mon, 23 Jun 2008 22:42:34 -0400

In Nanaimo, close to 200 tubbers (in every type of craft imaginable) entered the fun "bathrub race" competition in 1967 and amazingly, 47 completed the 36 mile course to Vancouver's Fisherman's Cove across the straits of Georgia. An annual event for more than 40 years, the "Great RACE" still starts and finishes in Nanaimo harbor but now covers a much more grueling course and includes a week-long celebration. Cook time includes chill time. -- posted by ~Jen~

Festival Cherry Chicken Salad

Wed, 25 Jun 2008 20:00:20 -0400

Cherry Chicken Salad Recipe from Festival Foods -- posted by Jess4Freedom

Canadian Bay Breeze

Wed, 25 Jun 2008 20:00:58 -0400

A bay breeze made Canadian with Cherry vodka. -- posted by ~Rita~

Cherry Snow Cone for Adults!

Thu, 26 Jun 2008 17:17:54 -0400

Cherry ice made with Cherry vodka. You can make 2 ways white or pink. -- posted by ~Rita~

Sweet Peach Tea

Thu, 17 Jul 2008 18:13:55 -0400

Why serve plain iced tea when you can punch it up with healthy, natural flavors like ginger, mint, lemon and peach? -- posted by Annacia

Dairy Free Peach Ice Cream

Tue, 22 Jul 2008 19:19:29 -0400

This "ice cream" replacer is much healthier for you than regular ice cream. No saturated fat or cholesterol, and low in calories. I found this recipe in Vegetarian Times. Time doesn't include the 4 hours to freeze peaches if using fresh peaches, and it does not include time to freeze the "ice cream" after blending if you choose to do so. -- posted by Enjolinfam

Cherry Smoothie

Tue, 22 Jul 2008 23:46:21 -0400

from choosecherries.com -- posted by dicentra

Cherry-Ana Breakfast Shake

Wed, 23 Jul 2008 02:29:17 -0400

from choosecherries.com -- posted by dicentra

Cherry Mojito

Wed, 23 Jul 2008 02:44:07 -0400

from Martha Stewart via YumSugar -- posted by dicentra

Creme Dolores

Mon, 28 Jul 2008 17:36:34 -0400

This is a lovely-sounding dessert recipe, adapted from "The Art of Brazilian Cookery" by Dolores Botafogo. Posted for ZWT, untried by me. Cooking time is chilling time, since there is no actual cooking involved here. -- posted by Muffin Goddess

Prune and Nut Cake Filling

Thu, 31 Jul 2008 03:21:20 -0400

A sweetly different cake filling from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Perfect Cherry Martini

Tue, 05 Aug 2008 16:29:53 -0400

Original recipe found at Popartdiva.com although this version came from the Martinidiva blogspot. Looks very fun for a girls night - and I love anything with champagne!! -- posted by Mommy Diva

Peach Upside Down Muffins

Mon, 11 Aug 2008 19:37:11 -0400

I've long been a fan of Peach Upside Down Cake, so when I found this recipe on the web, I had to try it. They're cooling right now and I can't wait to dig in! NOTE: I halved the butter and brown sugar as an easy way to cut some fat and calories. I had a little trouble getting them out of the pan and some of the peaches slipped off and had to be put back on, but there doesn't seem to be a significant compromise to the muffin. I'm interested if the results differ if you use all the butter and brown sugar that's called for. Also, you could easily stretch more than 12 muffins out of this recipe. -- posted by Amy020

Peach Breeze Cocktail

Wed, 03 Sep 2008 19:57:14 -0400

Don't just eat local - drink it as well with this peach cocktail which is a perfect drink to toast the end of summer holidays. Make it with alcohol or without, so anyone can sip and enjoy. Cook time is chill time. -- posted by Annacia

Charmaqine's Oatmeal Cookies With Raisins, Dates, and Walnuts

Thu, 04 Sep 2008 14:08:18 -0400

This sounds absolutely delicious to me, although I may have to work with it to get it diabetic-friendly for myself. But others may enjoy this while I keep it tucked away. It sounds perfect for a holiday potluck table at work. Recipe from Charmaine Haravey of Niwot, Colorado. -- posted by Sue L

Peach Paradise Smoothie

Sat, 13 Sep 2008 22:52:20 -0400

I just bought some Better 'N Peanut Butter the other day and now I'm looking for recipes to use it. I found a bunch of recipes on the website www.betternpeanutbutter.com and wanted to post them here for future use. -- posted by senseicheryl

Fruit Salsa With Cinnamon Chips

Wed, 24 Sep 2008 21:21:06 -0400

This salsa is made from fruit, made to accompany cinnamon flavored tortilla chips. It makes a nice change from the standard (but delicious) tomato salsa we normally serve at parties. We found the recipe in a Taste of Home recipe collection, and my nephew (who is now 11) decided to use it for his 4-H food project. -- posted by Chef #368894

Compote of Spiced Fruits

Tue, 30 Sep 2008 15:44:55 -0400

Spiced Fruits make an ideal accompaniment with cereals at breakfast, or served warm as a wholesome dessert. Serve cold or warmed with low-fat yoghurt or low fat fromage frais. -- posted by English_Rose

Currant and Cherry Preserves

Wed, 01 Oct 2008 01:11:41 -0400

An old fashioned, delicious fruit spread from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Door County Chilled Cherry Soup

Mon, 06 Oct 2008 15:33:39 -0400

I got this recipe from the Door County Coffee & Tea Co. It makes a great dessert dish. Watch your blender when mixing this because the ginger ale can get really fizzy. Did you know that you can remove cherry stains from the ceiling with lemon juice? -- posted by Jess4Freedom

Steak Salad With Grilled Peaches

Tue, 07 Oct 2008 01:52:57 -0400

Grilling fruit really brings out the natural sugars in them and they take on a whole new dimension. Don't use canned or very ripe peaches for this recipe or you will have a big mess on your grill. I like to buy extra peaches and the citrus fruits when I make this so I can juice them in my Lalanne juicer to make a tart sorbet. The recipe for the dressing alone is here Recipe #329371 -- posted by Jess4Freedom

Peach Whip Parfait

Wed, 22 Oct 2008 01:10:35 -0400

A lovely simple dessert, great for the warmer weather. Cooking time is chill time. -- posted by **Mandy**

Autumn Apple Salad II

Wed, 29 Oct 2008 14:44:27 -0400

This recipe is from the www.allrecipes.com website. SUBMITTED BY: daisy "A sweet, tart, crunchy side dish that is especially nice in the fall." This recipe has gotten many good reviews on that website. -- posted by senseicheryl

Plum Parfaits With Mascarpone Whipped Cream

Sun, 09 Nov 2008 02:10:30 -0500

These parfaits are beautiful. You feast with your eyes before food ever touches your lips. The parfaits are made with alternating layers of sliced cooked plums, toasted walnuts, and mascarpone whipped cream. The plum preparation involves only a few minutes of cooking. A quick and stunning dish all together that will knock the socks of your guests. -- posted by Jess4Freedom

3-Layer Jell-O Mold

Mon, 10 Nov 2008 23:47:37 -0500

From Mom's recipe box. -- posted by DrGaellon

Svisker Gröt - Norwegian Prune Pudding

Mon, 17 Nov 2008 00:37:31 -0500

A gluten-free fruit dessert from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Chocolate-Apricot Pound Cake

Mon, 17 Nov 2008 20:13:17 -0500

Warren Brown in "How To Bake Cakes from Scratch" says of the cake that it reminds him of a tiger! "I love the speckles of orange and brown created by combining mini-chunks of apricot and chocolate in the cake. The colors make me think of a tiger or of my hometown pro football team." Combining dried apricots with bittersweet chocolate against a pleasantly moist yet crunchy butter cake is sinfully satisfying for anyone close enough to catch a whiff of this cake fresh out of the oven. ;) Not too sweet, this batter is quick to mix and a perfect treat for starting or ending the day. *Please note; the computer will not allow me to list how much sugar is needed for creaming - so please be aware that it is 2.25 cups or 18 ozs extra-fine granulated sugar. :( -- posted by Manami

Peaches and Cream Pops

Mon, 24 Nov 2008 01:04:32 -0500

Vegetarian Times -- posted by dicentra

Green Tea Apricot Mango Smoothie

Thu, 27 Nov 2008 16:19:13 -0500

From a book called Green Tea. -- posted by dicentra

Blushing Peach Iced Green Tea

Mon, 01 Dec 2008 16:44:44 -0500

From a book called Green Tea. You can use cassis for the black currant syrup for a fancier drink. -- posted by dicentra

Prohibition Party Punch

Mon, 01 Dec 2008 19:25:02 -0500

This recipe is from an old cookbook I found. Homemade wine or beer was legal as long as it contained no more than one-half per cent alcohol. From Every Woman's Cook Book by Mrs. Chas. F. Moritz (1926) p. 617. If you can find a bootlegger in your area, I think some rum or whiskey would really perk this up. This recipe makes a LOT! Please keep this in mind when preparing this party punch for your local Speakeasy :) -- posted by Jess4Freedom

Date Caramel Cream

Thu, 04 Dec 2008 23:24:28 -0500

A neat dried fruit dessert from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in cooking time. -- posted by Molly53

Fresh Peaches With Sabayon

Mon, 08 Dec 2008 23:24:40 -0500

Cooking Light July 2003 -- posted by dicentra

Apricot Creme Brulee

Sun, 14 Dec 2008 16:01:54 -0500

Entered for safe-keeping. From First, November 24, 2008. Chilling time of 4 hours is included in the preparation time. -- posted by KateL

Peach Melba Pavlova

Mon, 05 Jan 2009 23:33:12 -0500

This mouth watering Peach Melba makes a delightful dessert in next to no time, with easy to obtain ingredients. -- posted by English_Rose

Festive English Trifle

Sun, 18 Jan 2009 01:58:45 -0500

From Diana's Desserts Special Equipment: You will need a 2 1/2 quart (litre) trifle bowl or other flat-bottomed clear glass bowl. -- posted by cismith

Olive Garden Italian Iced Maraschino

Wed, 21 Jan 2009 15:51:05 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Entremets D'abricots à L'alsacienne (Apricots W/Kirsch)

Fri, 23 Jan 2009 16:30:45 -0500

This traditional recipe is from the restaurant in the Hotel Le Grand, Strasbourg, France. Recipe time does not include 5 hours chill time. -- posted by Celticevergreen

Chinese Peach Soup

Tue, 27 Jan 2009 00:39:57 -0500

This 18th century Chinese recipe takes the full advantage of the Saturn peaches* and their delicate flavor. It makes a great starter course hot or cold. It looked so good that I had to post it here for safe keeping. It comes from our local newspaper. *You may substitute another variety of fresh peach, but canned peaches will not work in the recipe. -- posted by Charlotte J

Rich Date and Coconut Cake

Wed, 11 Feb 2009 17:24:24 -0500

This is from a Cooking Light magazine (but don't let that dissuade you!). I was served this at a friend's house and thought surely it was chocolate! It tastes so decadent and rich, with a lovely caramelized coconut crunch on top. Easy to make and a big hit with company. Serve with vanilla ice cream. -- posted by Frau Frau

Date Pie

Sat, 14 Feb 2009 01:02:43 -0500

A great date recipe from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Gooseberry Date Pie

Sat, 14 Feb 2009 01:06:10 -0500

An alternative method for this pie would be to use Recipe #106232 instead of whipped cream. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Prune Whip Pie

Mon, 16 Feb 2009 01:32:22 -0500

Whips are desserts made of sugar and stiffly beaten egg whites or cream and usually flavored with fruit. Prune whip can be viewed as not only a treat to enjoy at the end of a meal, but also a delicious way to add fiber to the daily consumption of food. Top this treat with a little lightly sweetened whipped cream or good vanilla ice cream. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Apricot Bavarian Cream

Sat, 21 Feb 2009 10:02:16 -0500

A silky, light and luscious dessert. It will make unmolding a lot easier if you spray the molds with a little cooking spray. Chilling time not included in preparation time. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Fruit Salad in a Jar

Sun, 22 Feb 2009 16:32:01 -0500

This is a beautiful, tasty, and healthy sweet that is ideal to give as a gift to a hostess or bring to a potluck. To serve, just pour into a large bowl, stir, and voilà! Feel free to change fruit combination and order. So they keep more of their colour, I place bananas at the bottom of the jar to make sure they are fully covered with liquid. -- posted by Génial Génie

Prune Whip - Gluten Free

Fri, 27 Feb 2009 01:10:07 -0500

Serve this dessert cold with cream, whipped cream or soft custard. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Sugar Crust Cherry Pie

Sun, 01 Mar 2009 18:03:22 -0500

Soaking the fruit in kirsch really bumps up the cherry flavour of this pie. -- posted by English_Rose

Fresh Cherry Cake

Sun, 01 Mar 2009 18:04:25 -0500

Delicious and perfect for a picnic. For a picnic, make the cake up to 24 hours ahead and return it to the clean tin when cold. Dust liberally with icing sugar, then wrap in cling film or foil. -- posted by English_Rose

Choc-Cherry Muffins

Sun, 01 Mar 2009 18:04:32 -0500

If youve got a spare half-an-hour, whip up these easy muffins and freeze them for when you need them. To freeze: Pack the cold muffins in a freezer bag, seal and freeze for up to 1 month. To serve, defrost in the bag for a couple of hours then warm through on a baking sheet in an oven at 375F for 5-8 mins. -- posted by English_Rose

Easy Fresh Guacamole

Tue, 10 Mar 2009 01:26:57 -0400

I got this recipe from my family's Mexican exchange student a few years ago. I added a garlic salt to the recipe but other than that it is all his! I love the fresh taste - fantastic with restaurant - style tortilla chips! All ingredients are approximate - add more or less of the ingredients to your taste. -- posted by Jami Robin

Brisket With Dried Apricots, Prunes & Aromatic Spices

Thu, 19 Mar 2009 01:20:04 -0400

This is an extraordinary flavourful, moist, and tender brisket. Recipe is from Jayne Cohen, printed in "Bon Appétit Magazine" (April 2002). It is Kosher for Passover. Begin this at least one day ahead. Try chilling the meat separately from the gravy; it makes removing the fat from the gravy much easier. Read through entire directions before beginning. -- posted by blucoat

Avocado Ice Cream

Fri, 03 Apr 2009 17:05:00 -0400

A silky-smooth, icy treat perfect for hot summer days. Since the smooth texture of this ice cream is due to the avocado, its is best to make this in an ice cream freezer. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time. -- posted by Molly53

Hg's Energizing Tropical Freezy

Wed, 08 Apr 2009 15:24:11 -0400

Here is a new recipe from Hungry Girl that uses Ocean Spray's Cranenergy Cranberry Lift Drink! PER SERVING (entire drink): 88 calories, 0g fat, 30mg sodium, 22g carbs, 1g fiber, 13g sugars, <1g protein -- posted by senseicheryl

Melba Sauce

Sat, 18 Apr 2009 16:53:42 -0400

A dessert sauce from Bon Appetit, 1987. Make a head of time. Chill time is included in the cook time. -- posted by CoffeeMom

Peachy Pineapply Smoothie

Tue, 21 Apr 2009 01:24:09 -0400

This recipe calls for frozen pineapple and since I couldn't find any, I froze my own pineapple chunks. My 2 pregnant daughters both love this recipe as do I. -- posted by Sherrybeth

Green Chili Guacamole

Fri, 22 May 2009 01:59:06 -0400

My standby guac recipe has bacon in it and I needed to whip something up for a BBQ that was hosted by a vegetarian. Not wanting to run to the store I raided the pantry and decided 'what the hey', I'll see what I can come up with. I couldn't have been happier with the result. Even a guy at the cookout that was from Mexico said it was better than his grandmothers. Now that's a compliment. I do recommend leaving it in the fridge overnight for best results. Enjoy!!! -- posted by Bekah49036

Fruit Salad With Port

Tue, 26 May 2009 00:39:32 -0400

A healthy recipe that can be served as a nice summer dessert (topped off with some whipped cream), or served atop some cottage cheese for a great summer meal. Recipe from The No Salt Cookbook. -- posted by JanuaryBride

Cherry Lemonade

Mon, 01 Jun 2009 13:35:35 -0400

We love it. -- posted by Marg (CaymanDesigns)

Peach and Cucumber Salsa

Thu, 18 Jun 2009 14:14:22 -0400

Low calorie, fat free vegan recipe from Whole Foods; it is highly rated on their website. They suggest serving it atop grilled fish but I think it would also be great with chicken or pork tenderloin. You can make it up to 4 hours ahead of serving, just keep it in the refrigerator. I think mango and a splash of OJ would be a great addition to this recipe as well! NOTE: I just made this recipe and I added the OJ for a touch of sweetness and added a couple drops of jalapeno sauce for more kick. I also didn't care for the mint, so I changed that to optional. . .the basil was nice I thought. -- posted by JanuaryBride

Tarte Aux Abricots - Glazed French Apricot Tart With Almonds

Mon, 06 Jul 2009 14:12:06 -0400

This is my favourite type of French fruit tart, even more so than apple tart! Our local Patisserie makes a wonderful Tarte aux Abricots, but they are quite expensive and VERY large, much too big for the two of us when we have no B and B guests! So, I have been tinkering in the kitchen again, and have come up with this recipe. You MUST use fresh apricots for this - tinned ones are too soft and too sweet. Plus, I love the slightly tart flavour that the fresh apricots lend to the flavours of this tart. The ground almonds are scattered over the base of the short crust pastry case to stop it becoming soggy during cooking; they also provide a complimentary flavour to the apricots. A classic French tart that will make a delightful ending to any special meal or for afternoon tea. Serve this tart with fresh whipped cream or crème fraiche. -- posted by French Tart

British Fig Rolls - Almost Better Than Shop Bought!

Sun, 12 Jul 2009 09:47:22 -0400

This is a recipe I found many years ago for authentic Fig Rolls, and they are almost better than the shop bought variety, much though I love the commercial ones! Try to roll out the pastry as thinly as possible, other than that, this recipe is a breeze to make. Fig rolls are a much-loved "biscuit" from my childhood days and I make them whenever I can as I now live in France, as we cannot get them here. Fig rolls are great for a mid-morning snack with a cuppa as well as being ideal for school lunchboxes, picnics, gifts and afternoon tea. (I have posted this recipe on Zaar especially for Lalaloula, who asked about a fig roll recipe in the British forum.) -- posted by French Tart

Fresh Fig and Ginger Chutney from the Auberge

Mon, 13 Jul 2009 17:06:24 -0400

When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruits rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese. -- posted by French Tart

Fresh Peaches in Sauternes Soak With Angelica and Lavender

Sun, 19 Jul 2009 20:32:34 -0400

This is a wonderful, light summery dessert, which never fails to please my guests, as well as my family and friends! Fresh peaches are soaked in sweet Sauternes with angelica leaves and lavender flowers tucked amongst them. Angelica is an interesting, aromatic tasting herb, and although I normally only use the stems to candy or crystallise (Recipe #248003) I have discovered that the leaves also make a great accompaniment when used with fresh fruit. Try to serve this fresh fruit salad in a large clear glass bowl for maximum impact; it just looks so pretty with the light shining through the fruit, juices and herbs! I find that the only thing that is needed to serve this is a good dollop of crème fraiche. I have also made this with apricots and melon for a slight change. I like to use a combination of white and yellow peaches for this recipe but please use local and fresh peaches regional to your area. Prep time includes the minimum "soaking" time. I have not tried this with tinned peaches, but suspect that they may be too "soft" to hold their shape for prolonged soaking. -- posted by French Tart

Devonshire Cream Trifle or Parfait

Sun, 09 Aug 2009 21:10:05 -0400

A fruit-filled trifle using a combination of whipping cream and sour cream to replicate a beloved English treat. Well worth the effort. Chill time not included. See my recipe for recipe #384648 for the sponge cake. -- posted by gailanng

Apricot and Gooseberry Trifle Dessert With Mascarpone Cream

Tue, 18 Aug 2009 03:35:21 -0400

These lovely little individual dessert trifles are a great make-ahead treat, very quick and simple to prepare -- just layer the fruit and cream in pretty dessert glasses, and chill until serving time. Lovely for tea-time, or anytime! -- posted by BecR

Fresh Peach Martini

Mon, 21 Sep 2009 01:15:21 -0400

A fresh, fruity, frozen martini. . .very summery! -- posted by JanuaryBride

Mango-Peach Sangria

Tue, 03 Nov 2009 16:32:27 -0500

"John Besh of Restaurant August in New Orleans serves this lightly sweet, fruity white-wine sangria over plenty of ice cubes. Use Viognierit has a nice balance of fruit and acidity, he says." Recipe from Food & Wine Magazine and is touted as the "perfect sangria". -- posted by JanuaryBride

Festive Sugar Plums - Old Fashioned Sweetmeats

Tue, 01 Dec 2009 16:37:27 -0500

I love the Nutcracker Ballet and the music that accompanies it, especially the dance of the Sugar Plum Fairies! These fabulous little festive sweetmeats are based on a recipe that I adapted from Delia Smith's latest and BRILLIANT cookbook, "Happy Christmas". I have made these TWICE already - as a pre-Christmas dummy run, and they are SO easy as well as being extremely delicious! Sugar plums are mentioned in all forms of literature; most famously in The Night Before ChristmasThe children were nestled, all snug in their beds, While visions of sugar plums danced in their heads". However, they are a VERY old kind of sweet/candy, and I have traced some recipes right back to the Middle Ages in one guise or another, usually with minced meat hence sweet meat. This recipe can be made as a boozy after dinner adult treat, or with orange juice so the children can dream of them dancing in their heads! NB: These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart

Champagne Fruit Cup

Sun, 27 Dec 2009 19:05:00 -0500

Chic, refreshing, and oh so French! Serve this elegant champagne fruit cup garnished with a mint sprig, lemon balm, or fresh edible flowers such as violets or rose petals. Courtesy 'Famous French Cookery' by Woman's Day. -- posted by BecR

Buttermilk and Sour Cherry Scones for Afternoon Tea and Picnics

Thu, 14 Jan 2010 15:23:23 -0500

A delightful and EASY scone recipe that is perfect for a proper afternoon tea or to take on a picnic. Dried sour cherries are sensational and give a deep essence of cherry flavour to these scones, whilst the buttermilk makes them light and airy. This is a casual eating scone, easy to rustle up, and is perfect when eaten fresh from the oven with butter and maybe some cherry jam and cream too! If taking on a picnic, wrap the scone in a clean tea towel to keep it warm and pack the butter and jam separately. Makes one large scone, which is marked to split into wedges when served. -- posted by French Tart

Miniature Austrian Sachertorte

Thu, 04 Feb 2010 03:21:16 -0500

Sachertorte, one of Austria's most famous desserts, was created in the 1830s by baker Franz Sacher. Here is an updated version of the classic recipe, made into individual servings using a muffin tin. The moist, light cake is topped with a glistening chocolate icing and served with a dollop of warm Cointreau spiked apricot jam. A lovely special occasion dessert! Adapted from "The Opera Lover's Cookbook". -- posted by BecR