Sunday, May 21, 2006

Strawberry Bavarian- a must for summer

This is a must for summer. Keep this is the freezer for surprise guests, great for a 4th of July party. It make 48 servings
----------------------------------------------------------------
The Strawberry Bavarian

6 baskets fresh strawberries, sliced
1 1/2 cups sugar
12 ounces strawberry gelatin
1 quart boiling water
1 quart strawberry yogurt
2 quarts whipping cream
4 angel food cakes, torn into 1 inch pieces
----------------------------------------------------------------------
Dissolve gelatin in boiling water.
Chill to consistency of unbeaten egg white
Whip gelatin until frothy
Fold in yogurt
Add strawberries
Whip cream stiff
Fold into gelatin mixture
Use 4 tube pans with removable bottoms, or put the mixture in the pans you bought the cake in
Spoon about 3 quarts into each cake pan.
Freeze.
Unmold and garnish with additional whipped cream and strawberries.
Makes 48 servings
------------------------------------------------------------
Note: 4 -1 pound frozen sweetened sliced strawberries may be used in place of fresh strawberries and sugar

Tuesday, May 09, 2006

Cauliflower and Red Bell Pepper Soup


This baby weighted in at 6 1/2 pounds. It made a lot of
Cauliflower and Red Bell
Pepper Soup!!



One pound cauliflower, separated
1/2 cup water
Pinch of salt
1/2 shredded Swiss cheese
4 tablespoons butter
4 cups chicken stock
1/3 plus 1/2 cup heavy cream
Salt and freshly ground black pepper
1 jar roasted red bell peppers, drained
1/2 cup chopped onions
Put cauliflower in a microwave-safe bowl with the water and a pinch of salt.
Cover with plastic wrap and microwave on high for 9 minutes.
Drain.
Place cauliflower in blender with Swiss cheese, 2 tab. butter, and 2 cups chicken stock.
Process until smooth.
Add 1/3 cup of cream and pulse until incorporated.
Season with salt and pepper.
Pour into microwave-safe bowl and cover with plastic wrap. Set Aside.
Place peppers in a microwave-safe bowl wih 2 cups of chicken broth and chopped onions.
Cover with plastic wrap and microwave on high for 5 minutes.
Place peppers, onions, and stock in blender.
Process until smooth.
Add 1/3 cup heavy cream and remaining 2 tab. butter. Pulse to blend. Pour into microvave-safe bowl and cover with plastic wrap.
To serve, heat soups in microwave until hot, about 2 minutes each .
Using two 1 cup measuring cups, each filled three-quarters with soup, pour both soups into soup bowl simultaneously.
Swirl soups together with a toothpick.
Serve hot
Enjoy!!

Thursday, May 04, 2006

A note to Emily- Banana Brunch Punch

Hi Auntie Ann
I was wondering -- by any chance do you have the recipe for that punch my mom used to make at parties?
Love, Emily
--------------------------------------------------
Emily is my niece who lost her mother to leukemia 4 years ago. She is the oldest of 5 siblings. Liza, her mother, was a fabulous cook , wonderful mother and friend. She will always be missed forever.
----------------------------------------------------------
Hi Emily,
Here is the original recipe:

Banana Brunch Punch (renamed Liza's Punch)

6 Medium bananas
1 can (12 oz.) Frozen orange juice concentrate, thawed
1 can (6 oz. ) frozen lemonade concentrate, thawed
3 cups warm water, divided
2 cups sugar, divided
1 can (46 oz) pineapple juice
3 bottles (2 liters each) lemon-lime soda
In a blender or food processor, blend bananas, orange juice and lemonade until smooth. Remove half of the mixture and set aside. Add 1 ½ cups of warm water and 1 cup sugar to mixture in blender, blend until smooth. Place in a large freezer container. Repeat with remaining banana mixture, water and sugar , add to container. Cover and freeze until solid. One hour before serving, take punch base out of freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda. Stir until well blended. Garnish with orange slices if desired. Yield 16-20 servings (3 quarts)
------------------------------------------------------------------------------------------------------------------------
Side notes: (that are way to many!)
You can actually put all the ingredients together , blend and freeze. (except soda)
Keep punch slushy before you add soda
Also, instead of using sugar, I substituted more bananas, fresh strawberries or frozen.
I used all juices and no water.
I put the liquid in ziplock bags. You can lay them on their side if well shut and then stand them up when frozen. This is for a big crowd. I used this recipe for church functions when they had refreshments for the church after a children's program.
I used lots of bananas (did I say that!!)
When you use strawberries, you can also use strawberry soda or orange soda instead of the lemon-lime
I hope I did not make this to complicated. It is really not a rocket science.
Love always,
Auntie Ann

Click Here For Quick Connect to EBAY
Visit my storehttp://bluefrog.blujay.com
Buy and Sell Online : Bargain Finder Online: Classifieds Online: Stuff For Sale By Owner Locally Or Around The World
Videos by annabelle
More VMIX videos | View more Family videos | Embed this video