Wednesday, July 27, 2005

Frozen Lemon Pie-From my Lemon Tree


* Exported from MasterCook Buster

* FROZEN LEMON PIE
Serving Size : 8

1 1/3 cups superfine sugar
2 2/3 cups heavy cream
4 lemons -- juiced and rinds grated
1 pinch salt
1 Ginger Crumb Crust
lemon rind -- shredded, for garnish, optional

1) Prepare the Ginger Crumb Crust in an 8-inch springform or 9-inch pie pan,plus Ginger Crumbs for decorating the top of the pie.
2) In a medium bowl, stir together the sugar, cream, lemon rind and juice andsalt until the sugar has dissolved. Pour the mixture into the cooled crustand freeze for several hours or overnight. Sprinkle the top of the pie withthe reserved crumbs before serving. Little shreds of lemon rind make a nice topping, too.
Makes one 8-inch or 9-inch pie, serving 8.

Sunday, July 24, 2005

Zesty Lemon Pie




Zesty Lemon Pie
Prep: 20 min., Bake: 15 min., Chill: 4 hrs.
6 egg yolks, lightly beaten
3 (14-ounce) cans sweetened condensed milk
1 1/2 cups fresh lemon juice2 (9-inch) ready-made graham cracker crusts
2 cups whipping cream
1/4 cup sugarFresh lemon slices (optional)
Fresh mint sprig (optional)

Whisk together first 3 ingredients. Pour evenly into crusts.
Bake at 350° for 15 minutes. Remove to a wire rack to cool. Cover and chill 4 hours.
Beat whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Spread evenly over chilled pies. Top with fresh lemon slices and a mint sprig before serving, if desired.

Yield: Makes 16 servings

Wednesday, July 06, 2005

Figs


Sweet on Antioxidants
Reach for a certain sweet dried fruit for some extra antioxidants. Dried figs are high in polyphenols, powerful antioxidants that help keep your heart and blood vessels healthy. Eating just 5 or 6 dried figs per day helps you meet your daily fiber and fruit requirements while satisfying your sweet tooth naturally
.

Tuesday, July 05, 2005

The Family at the Table


The Family at the Table
It is the family that gives us a deep private sense of belonging. Here we first begin to have our self defined for us.
And today with all of our busy-ness we forget the gathering of the family at the dinner table. A daily reunion that brings balance back to our families. As daily as it is to go to the gym, or work, or play, there should be time set aside to savor each others thoughts through conversation, laughter and prayer. The food need not be complicated, but, it too should reflect a picture as it speaks saying, "you are important to me so I have taken some time to make this meal pleasing for you"
The Reunion of Food and Family.
Enjoy!!!
What to do with all the summer fruit?
Here is an idea that you can make with your favorite fruit overload.
My usual plum of choice is Santa Rosa, but red-fleshed plums, such as Elephant Heart, make a show stopper tart. You can also use nectarines or peaches.
Plum and Raspberry Galette

This serves 6 to 8

Sweet Galette Dough
Freeze any unused dough wll wrapped in plastic; defrost the frozen sough in the refrigerator for a day before using it. Make enough for 2 galettes
2 1/2 cups all-purpose flour
2 Tab. sugar
1/2 Tsp. salt
8 oz. unsalted butter, cut into 1/2 inch pieces and chilled
About 2/3 cup ice water
In a large bowl, mix together the flour, sugar, and salt. Cut i the chilled butter using a stand mixer, a food processor, or a pastry blender until the butter is evenly distributed but still in large , visible peices. Add the ice water all at once to the flour and butter. Mix the dough just until it begins to come together. Gather the dough with your hands-do not worry if there are streaks of butter-shape it into 2 idsks. Wrap the disks in plastic and refrigerate for at leadt 1 hour.

For the filing:
1/3 cup crushed amaretti or almond biscotti
1 Tbs. all- purpose flour
6 ripe plums (about 1 lb.) rinsed and dried
1 disk Sweet Galette Dough
1 Tab. unsalted butter, melted
2 Tab sugar
3 oz. Raspberries
2 Tab. Raspberry Jam (optional)

Adjust an oven rack to the center position and heat the oven to 400 degrees. conbine the crushed amaretti and the flour and set aside.
Cut each plum in half, remove its pit, and cut the flesh into 1/4 inch slices
Cover a baking sheet, preferable without sides, with kitchen parchment. (If your baking sheet has sides, flip it over and use the back.)
On a lightly floured surface, roll the galette dough into a 15 inch round. Transfer the dough by folding it in half, picking it up, and unfolding it on the lined baking sheet. Sprinkle the crushed amaretti over the dough evenly, leaving a 2-ionch border without crumbs. Arrange the plums over the crumbs in conscentric sircles, overlapping slightly. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to create a folded-over border. Brush the border with the melted butter and sprinkle the entire galette with the sugar. Bake for 30 minutes. Remove from the oven and sprinke the raspberries over the plums. Return the galette to the oven and bake until the curst is browned and the fruit is cooked and tender, another 15 minutes.
Slide the galette off the parchment and onto a cooling rack. Let cool for about 10 minutes before slicing.
For a shinier filling, brush on thr jam before slicing.

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