Recipes from our Friday mailings. Click on a recipe to see it.
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Low-fat recipes are indicated by heart1.gif (331 bytes)
Quick and easy recipes are indicated by hourglass1.gif (309 bytes)

Apple Puff Pudding
Banana Fritters
Berries and Almond Cream
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Blackberry Cobbler
Cheese Freeze
Cherries Jubilee
Chinese Almond Cookies
Coconut Macaroons
Compote de Fruits (Fruit Poached in Vanilla Syrup)
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Dottie's Chocolate Pie
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Floating Island with Raspberry Coulis
French Silk Pie hourglass1.gif (309 bytes)
Fresh Strawberry Pie hourglass1.gif (309 bytes)
Fruit Fondue heart1.gif (331 bytes) hourglass1.gif (309 bytes)
Grape Parfait heart1.gif (331 bytes) hourglass1.gif (309 bytes)
Janes' Pumpkin Chiffon Pie
Karidopeta (Chocolate-nut diamond cakes)
Lime Sponge Pudding hourglass1.gif (309 bytes)
Mango Cake
Meringues with Raspberries and Mascarpone
Mocha Meringues heart1.gif (331 bytes)
Panqueques de Manzanas (Apple pancakes)
Peanut Butter Pie
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Pear Souffle with Raspberry Coulis heart1.gif (331 bytes)
Pears Stuffed with Gorgonzola Cheese
Pineapple Pudding
Pineapple Upside-Down Cake
Poires a la Beaujolaise
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Roasted Figs with Thyme and Honey heart1.gif (331 bytes) hourglass1.gif (309 bytes)
Rolled Pavlova
Spiced Melon
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Viennese Chocolate Torte
Walnut Baklava
Sauteed Peaches With Lime, Madeira and Allspice
Sauteed Peaches With Lime, Madeira and Allspice
Sauteed Peaches With Lime, Madeira and Allspice

Apple Puff Pudding

4 medium sized tart cooking apples
1/2 cup water
1 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Grated peel of 1 lemon
2 eggs, separated
1/2 tsp. salt
3 Tbsp. flour
1 Tbsp. milk
1/2 cup chopped nut meats

Peel, quarter, core and slice apples. Cook very slightly, about 3 minutes, in the 1/2 cup water. Turn into a buttered 9-inch-square baking dish. Sprinkle with 1/2 cup of the sugar, the cinnamon, nutmeg, and lemon peel.
Beat egg yolks until thick. Add the remaining 1/2 cup sugar, salt, flour, and milk, and beat until smooth. Beat egg whites until stiff and fold in yolk mixture. Spoon over the apple slices and sprinkle with nut meats. Bake in 350F (180C) oven for 30 minutes. Serve warm. You might want to serve with whipped cream or vanilla ice cream. Serves 6.
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  Poires a la Beaujolaise

4 large pears
1 bottle Beaujolais wine
3/4 cup sugar
1 1/2 tsp. powdered cinnamon
1 clove
2 slices orange
2 slices lemon
5 black peppercorns (do not omit!)

Peel the pears, leaving the stems on. Combine the remaining ingredients and bring them to a boil. Add the pears and boil them for about 15 minutes. Allow the pears to cool in the syrup. Serves 4.
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  Viennese Chocolate Torte

For the cake:
10 Tbs. unsalted butter
1 1/4 cup sugar
6 eggs, separated
3 Tbs. cocoa powder
2 1/2 oz. (70 g) walnuts, ground or chopped very fine

Note: This is a flourless cake. The closest thing to flour in this recipes is the ground walnuts. Use a food processor or blender to grind them fine, being careful not to turn them into "butter".

Beat together the butter, sugar, and 6 egg yolks until foamy. Add the cocoa and walnuts. Beat the 6 egg whites until firm and fold into the egg yolk mixture. Pour into 2 lightly greased cake pans (we recommend spring-form pans) and bake at 350F (180C) for 45 minutes to 1 hour. The cakes are done when a tooth pick inserted into the center comes out clean. Let cakes cool and remove from pans.

For the frosting:
1/2 cup sugar
1 Tbs. flour
3 Tbs. cocoa powder
5 Tbs. coffee or milk
1 egg
1/2 lb. (225 g) unsalted butter

In a saucepan combine the sugar, flour, cocoa, and the coffee or milk. Heat over medium heat until thick, stirring constantly. Remove from heat and beat in whole egg. Let cool to room temperature. Add the butter and beat until foamy. Frost the top of the first layer. Place second layer on top and frost entire cake. Note: This is almost a ganache and will be runnier than most frostings.
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  Dottie's Chocolate Pie

1-12 oz. (340 g) package semi-sweet chocolate chips
3 Tbs. milk
2 Tbs. sugar
4 eggs, separated
1 baked pie shell

Combine first three ingredients in a saucepan and heat over low flame until melted and smooth. Be careful not to scorch the chocolate. Allow to cool slightly and beat in the four egg yolks, one at a time.* Allow to cool to room temperature. Beat 4 egg white until stiff and fold into chocolate mixture. Put in baked pie shell and refrigerate. Serves 8.

*This recipe pre-dates the salmonella scare, and the eggs are not cooked. If salmonella contamination is a concern in your area then we recommend against preparing this recipe.
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  Chinese Almond Cookies

4 cup Flour
2-1/2 cup Sugar
4 tsp Baking powder
1 tsp Baking soda
1 lb (450 g) Shortening
2 Eggs, beaten
4 tsp Almond extract
Almond halves for garnish
Additional egg for glaze

In a large bowl, sift the flour, sugar, baking powder and baking soda together. Gradually beat in the shortening. When the shortening is well blended, add beaten eggs and almond extract. If mixture is sticky, add one or two more tablespoons flour.
When mixture is well blended, remove from bowl and separate into four portions. Shape each portion into a log about 1-inch in diameter. Wrap in plastic wrap and refrigerate for one hour.
Preheat oven to 350F (180C). Lightly grease baking sheets.
Remove logs from refrigerator and cut each log into pieces 3/4 inch (2 cm) thick. Use your hands to roll each slice into a ball. Place the balls on cookie sheets and flatten slightly with your finger tips. Brush gently with beaten egg and place half an almond in the center of the cookie.
Bake for 12-15 minutes (do not allow cookies to brown they should be almond colored). Remove from oven and let cookies cool on cookie sheets for about two minutes, then remove to racks to cool completely. (They tend to crumble if you remove immediately to racks.) Store in tightly covered tins.
Note: These cookies may be frozen for up to 2 months Thaw in original wrapping and, if desired, freshen in a warm oven for 4-5 minutes.
Yield: 7-8 dozen
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  Cherries Jubilee

1 1lb. (450 g) can of pitted sour red cherries (drain and reserve juice)
Rind of 1 lemon, grated
1/4 cup plus 3 Tbs. granulated sugar
1/8 tsp. ground cinnamon
1/2 cup plus 4 Tbs cognac (or rum, kirsch, or spirit of you choice)
1 Tbs. cornstarch
Vanilla ice cream

This is traditionally finished in a chafing-dish at table side. You may complete the preparation on the stove, but some of the drama will be lost.
Combine the drained cherries, lemon rind, 1/4 cup sugar, cinnamon, and 4 Tbs. cognac in a small bowl and allow cherries to macerate for at least one hour.
When ready to prepare, drain the macerating juices from the cherries and blend the liquid with cornstarch and with 3 or 4 Tbs. of the reserved canning juices. Heat until thickened, adding more of the cherry juice if needed. Before entering the dining room stir in the cherries and heat through. To flambé, add the cherry mixture to the chafing-dish, sprinkle with 3 Tbs. granulated sugar and add 1/2 cup cognac. Heat and ignite vapor with a lighted match. Stir with a log handled metal spoon until the flame dies down. Serve over vanilla ice cream. Serves 2 to 4.
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  Rolled Pavlova

This is what subscriber Ian Kember of Wellington, New Zealand had to say about the recipes he sent us:   "New Zealand is the home of the Pavlova although some believe the myth that it was invented in Australia. The main Pavlova dish is a baked affair which is like a large cream filled meringue. This dish is more practical and easier to make. Kia Kaha (Keep Well and Strong)." Regardless of where it originated, this recipe is fabulous. How do you say "Thank you, Ian" in Maori?

4 egg whites
8 tablespoons sugar
1 tsp cornflour
2 tsp vinegar
1 tablespoon coconut
Cream and fruit of choice (peaches are good)

Grease a sponge roll tine (jelly roll pan). Line it with a piece of greaseproof paper and grease that too. Brown coconut by heating in a pot. Keep stirring it as it browns quickly. Beat egg whites until fluffy and add cornflour then vinegar. Mix lightly. I usually keep the bowl moving round at a very low speed while adding these ingredients. Add all but the 2 tablespoons of sugar. Beat until stiff. Mix in the last 2 tablespoons of sugar by hand. Spread the mixture evenly into the
prepared sponge roll tin. Sprinkle the coconut over the top and bake in the middle of the oven for 15-20 minutes at 180C (350F).

When cooked tip out onto a prepared piece of greaseproof paper with sugar sprinkled on top of it. When cold spread with cream and desired fruit. Roll lengthwise onto a sandwich plate/tray. Usually I put the fruit along the edge closest to me as that is the one that will roll first and it will not all fall out the other side when it rolls. Put the plate close to and slightly under the edge of the Pavlova and lift it onto the plate with the paper.
Freezes well. Allow 4 hours to thaw.
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  Spiced Melon

8 cups melon balls (your choice of varieties)*
2 Tbs fresh lime juice
2 Tbs honey
1/4 tsp ground cinnamon
1/4 tsp ground coriander
1/2 cup fresh mint leaves, coarsely chopped
2 Tbs rum, peppermint schnapps, or melon liqueur (optional)

Combine all the ingredients and chill at least 30 minutes. Serves 4 to 6.

*If you don't have a melon baller then just cut the peeled melon into bite-size pieces.
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  Panqueques de Manzanas (Apple pancakes)

3/4 cup flour
1/2 tsp salt
1 tsp baking powder
2 Tbs powdered sugar
2 eggs
2/3 cup milk
1/3 cup water
1/2 tsp grated lemon rind
1 Tbs lard or vegetable shortening
1 Tbs butter
1 large apple, peeled, cored, and sliced very thin
Approximately 1/2 cup granulated sugar
2 tsp rum (optional)

Sift the flour with the powdered sugar, salt and baking powder. Beat the eggs, add the milk, water and lemon rind. Combine the egg mixture with the dry ingredients. Mix quickly and not too thoroughly. Heat an iron frying pan over moderate heat and melt the lard (or shortening) and butter. Sprinkle approximately 1/4 of the sugar in the bottom of the pan and pour in half the batter. Then add half the apple slices. Turn the pancake when browned on the bottom, sprinkling the top with approximately 1/3 the remaining sugar before turning, and cook until brown on the bottom. Repeat procedure with the second half of the batter. Sprinkle with a few drops of the rum for added flavor. Serves 4.
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  Mocha Meringues

1 egg white at room temperature
1/8 tsp cream of tartar
2 Tbs sugar
1/4 tsp vanilla extract
1 Tbs unsweetened cocoa powder
1/2 tsp instant coffee powder

Beat egg white and cream of tartar with a mixer at high speed until soft peaks form. Gradually add sugar, then vanilla, then cocoa and coffee powder. Drop meringue onto foil lined baking sheet in 12 mounds about 2 in. (5 cm) apart. Bake 40 minutes at 250F (120C) or until firm. Turn off oven and let meringues cool in oven for 1 hour. Do not open oven door. Makes 12 "cookies".
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  Pears Stuffed with Gorgonzola Cheese

4 small firm ripe pears
1 lemon, cut in half
2 oz (50 g) imported Gorgonzola (or other high quality blue cheese)
2 Tbs soft unsalted butter
2 Tbs crushed walnuts, pistachio or pine nuts

Carefully peel the pears, leaving the stems attached. Cut in half lengthwise and scoop out the seeds, along with a scant tablespoon of pulp out of each half. Rub with the lemon juice to prevent discoloration. Cream the Gorgonzola and the butter together in a small bowl until they are soft and fluffy. Fill the hollows of the pear halves with the cheese mixture and carefully stick the two halves of the pears back together again. Roll the pears in the crushed nuts, and chill for 2 hours, until the cheese is firm. Serves 4.
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  Berries and Almond Cream

1+1/2 cup non-fat milk
3 egg whites
1 egg
3 Tbs sugar
1 tsp almond extract (or vanilla extract)
Fresh nutmeg
1 quart fresh strawberries, or other berries, stemmed and rinsed

Scald the milk in a heavy saucepan over high heat. While the milk is heating, process the egg whites and whole egg in a food processor or blender at high speed for 1 minute. With the food processor on high speed dribble the scalded milk into the eggs and add the sugar. Continue to process an additional 2 to 3 minutes. Return the egg-milk mixture to the saucepan and heat over medium heat, stirring constantly, until the custard doubles in volume and becomes the consistency of melted ice cream. DO NOT BOIL! Strain the sauce into a bowl, and add the almond (or vanilla) extract and a grating of fresh nutmeg. The sauce may be served warm, at room temperature, or chilled. Divide the berries among 4 to 6 serving dishes and spoon the almond cream over them. Serves 4 to 6.
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  Blackberry Cobbler

2 cups fresh or frozen blackberries
1 cup all-purpose flour
2 tsp double-acting baking powder
1 cup sugar
2 eggs
3/4 cup milk
1 tsp vanilla extract
1 tsp grated lemon rind
Whipped cream or vanilla ice cream (optional)

Wash and dry the berries if using fresh, or thaw, drain and dry the frozen berries. Place in the bottom of a 2 quart (2 l) ovenproof casserole or soufflé dish. Sift the flour and baking powder into a large mixing bowl. Add the sugar, eggs, milk, vanilla, and lemon rind. Mix with a wooden spoon until thoroughly combined. Pour the batter over the berries and bake in the center of a 350F (180C) oven for one hour, until the top is browned. Remove from oven and let cool at least 15 minutes before serving. Top individual portions with whipped cream or vanilla ice cream if desired. Serves 4 to 6.
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  Coconut Macaroons

2 Egg whites
1/2 tsp Vanilla
1/2 tsp Salt
2/3 cup Sugar
1 1/3 cup Flaked coconut

Grease cookie sheet. Beat egg whites, vanilla and salt until soft peaks form. Slowly add sugar and beat until stiff peaks form. Fold in coconut gently. Drop by teaspoonful onto cookie sheet. Bake at 350F (180C) for 20 minutes.
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  Walnut Baklava

4 cups chopped walnuts
1/2 cup sugar
1 Tbs ground cinnamon
1+1/4 cups melted butter
1+1/2 lbs (700 g) phyllo

The syrup
4 cups sugar
3 cups water
1+1/2 cups honey
1 cinnamon stick
5 to 6 whole cloves

Mix together the walnuts, sugar and cinnamon. Select a pan the size of the phyllo sheets and brush well with melted butter. Use 4 sheets of phyllo for the bottom layer, brushing each one with butter before adding the next, and top with a sheet of unbuttered phyllo. Sprinkle with a handful of the walnut mixture. Cover with a buttered sheet, an unbuttered sheet, and another sprinkling of walnuts. Repeat until the ingredients are used up, reserving 5 sheet of phyllo for the top layer. Brush each of the top 5 sheets with ample butter, and pour the remaining butter over the top of the last sheet. Trim the edges if necessary, and cut the baklava into the traditional diamond pattern. Do not cut through the bottom layer. Sprinkle the top of the baklava lightly with water from your fingertips. Bake in a pre-heated 250F (120C) for about 1 hour. Remove from oven and cool.
For the syrup, combine the sugar and water in a large pot and boil for 5 minutes. Add the honey, cinnamon stick and cloves, and boil for 5 minutes more. Pour the hot syrup over the cooled baklava. Do not pour over a hot baklava, it will turn soggy. Cool then cut through the bottom layer of phyllo following the previous cuts.
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  Fruit Fondue

A variety of fruits (apples, pears, melons, figs, strawberries, whatever is fresh and good) cut into bite sized pieces
Pound cake, angel food cake, small cookies, etc.

For the dipping sauce:
2 to 3 cups fresh berries or 2-10 oz (280 g) packages frozen berries (raspberries, strawberries, blueberries, blackberries, or any combination of these)
2 Tbs cornstarch (cornflour)
4 Tbs liqueur of your choice (may substitute water)

Puree the berries in a blender or food processor. Dissolve the cornstarch in the liqueurs or water. Place the pureed berries and the cornstarch mixture in a small saucepan and heat over medium heat, stirring frequently, until the mixture thickens slightly and the milky color has disappeared. Serve with fondue forks or metal or wooden skewers so that diners can dip their choice of fruit or cake into the sauce. Makes about 2 cups dipping sauce.
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  Pineapple Upside-Down Cake

1 20 oz.(570 g) can sliced pineapples in syrup
1/4 cup butter
2/3 cup packed brown sugar
10 maraschino cherries
1/4 cup chopped walnuts, pecans, or nut of your choice
1 16 oz (450 g) package pound cake mix

Drain the pineapple, reserving the syrup (about 3/4 cup). Melt the butter in a 10 in (25 cm) cast iron skillet over medium heat. Stir in the brown sugar until just melted and remove from heat. Arrange the pineapple slices in the sugar mixture, placing a cherry in the center of each slice and sprinkling the chopped nuts in the remaining spaces. Prepare the cake according to the package directions, using the reserved pineapple syrup in place of milk or water. Pour the batter over the pineapple in the skillet and bake in a pre-heated 350F (180C) for 45 minutes, or until the cake tests done. Cool in the pan for 5 to 10 minutes, then invert onto a serving plate. Serves 8.
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  Meringues with Raspberries and Mascarpone

4 egg whites at room temperature
1 tsp vanilla extract
1 cup powdered sugar (confectioner's or frosting sugar)
2 cups fresh raspberries
1/2 cup good quality raspberry preserves
1 Tbs anisette, Pernod, or other anise flavored liqueur (optional)
1 cup Mascarpone cheese (available in finer supermarkets and Italian specialty shops)

Beat the egg whites until foamy. Add the vanilla and the sugar, one tablespoon at a time, beating constantly. Continue beating until the mixture forms stiff peaks. Using a piping bag or a spoon, form 3 inch (8 cm) rings on a lightly greased piece of parchment or waxed paper on a baking sheet. You should have about 12 meringues. Bake in a 225F (105C) oven for about one hour. Turn the oven off, open the oven door, and let them cool gradually in the oven. Meanwhile, heat the raspberry preserves in a small pan over low heat. Add the optional liqueur and enough water to thin the preserves to the consistency of a thick syrup. Allow the preserves to cool before tossing with the fresh raspberries, then refrigerate. Immediately before serving pipe or spoon the Mascarpone onto the meringues, and mound the raspberry mixture on top. Makes 6 servings.
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  Grape Parfait

Fresh seedless grapes (red or green or both)
Sour cream (low-fat or fat-free if you wish to reduce the fat content)
Brown sugar

Place a few grapes in the bottoms of tall, stemmed parfait, wine, or sundae glasses. Top with a tablespoon or two of sour cream, then a teaspoon or so of brown sugar. Repeat until the glasses are filled to the desired level. Garnish with a single grape on top.
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  Pineapple Pudding

12 ladyfingers, split horizontally (or pound cake, sliced 1/4 inch (5 mm) thick)
Apricot jam
2 cups finely chopped fresh (if possible) or canned pineapple
1/2 cup blanched almonds, ground in a food processor or blender
4 egg yolks, lightly beaten
1/2 cup sugar
1/2 cup dry sherry (optional)
1/4 tsp ground cinnamon
1/2 cup sour cream
1/4 cup toasted slivered almonds

Combine the pineapple, ground almonds, egg yolks, sugar, half (1/4 cup) of the optional sherry, and cinnamon in a saucepan. Cook over low heat, stirring constantly, until the sauce has thickened. DO NOT BOIL. Set aside to cool.

Spread a thin layer of apricot jam on the ladyfingers or pound cake. Place half in the bottom of a serving dish and sprinkle with half the remaining sherry. Spread half the pineapple mixture on top. Repeat. Chill for at least one hour, and spread a layer of sour cream on top. Garnish with the toasted almonds. Serves 4 to 6. top.gif (2813 bytes)

  Compote de Fruits (Fruit Poached in Vanilla Syrup)

3 cups water
1 cup sugar
1 2 in (5 cm) piece of vanilla bean (or 1+1/2 Tbs vanilla extract)
2 cups peeled, cored or stoned pear, peach, or apricot halves (approx. 4 peaches or pears, 8 apricots) or combination of these

Bring the water, sugar and vanilla to a boil in a 2 quart (2 L) saucepan over high heat. Add the fruit, reduce the heat, and cook uncovered at a very slow simmer for 15 to 20 minutes, until the fruit is soft but not mushy. Let the fruit cool in the syrup for 30 minutes, then remove it to a bowl with a slotted spoon. Boil the remaining syrup until it is reduced by half and slightly thickened. Allow to cool and pour over the fruit. Refrigerate for at least one hour and serve chilled in dessert dishes or wine glasses. Serves 4. top.gif (2813 bytes)

  Thanks to Brandy Kendall for this delicious recipe. She says "It's easy for anyone to do, and it looks like a professional did it".

French Silk Pie

(Note The following recipe uses uncooked eggs. If salmonella contamination is a concern in your area, then just skip this one.)

1 cup sugar
3/4 cup butter (not margarine)
3 oz (85 g) unsweetened chocolate, melted
1 tsp vanilla extract
3 eggs
1 pie shell (Keebler's chocolate works best)

For the whipped cream
1 cup heavy whipping cream
2 Tbs sugar
1/2 tsp vanilla extract

In a bowl beat the sugar and butter with an electric mixer on medium speed about 4 minutes, until fluffy. Add chocolate and vanilla and mix one more minute. Add the eggs one at a time, beating on high speed. Scrape down the sides of the bowl after each egg. Transfer to the pie shell and chill 5 to 24 hours in the refrigerator, or 15 minutes in the freezer. Just prior to serving combine the heavy cream, sugar, and vanilla in a chilled bowl and beat with an electric mixer at medium speed until soft peaks form. Serve pie with whipped cream and chocolate curls or a light dusting of cocoa powder. Serves 6 to 8. top.gif (2813 bytes)

  Fresh Strawberry Pie

6 cups (1.5 L) firm ripe strawberries
1-9 in.(20 to 25 cm) pastry pie crust, baked and cooled
1/2 cup (125 ml) plus 1 Tbs (15 ml) sugar
3 Tbs (45 ml) cornstarch (cornflour)
2 Tbs (30 ml) cold water
1 Tbs (15 ml) fresh lemon juice
1 cup (250 ml) heavy cream

Pick over the berries carefully, removing the stems and hulls. Wash in a sieve or colander under cold running water and place on paper towels to drain. Pat the berries completely dry. Arrange half of them (the most perfect ones) in the pie shell and set aside. Coarsely chop the remaining berries and combine them with 1/2 cup (125 ml) sugar in a stainless steel saucepan. Bring the berries to a simmer over moderate heat, stirring occasionally. In a small bowl mix the cornstarch, water, and lemon juice together to form a smooth paste. Pour the paste into the strawberry mixture, stirring constantly, and continue to cook for 2 to 3 minutes, until the mixture thickens. Puree the strawberry mixture through a fine mesh sieve, pressing down hard with a wooden spoon or spatula to extract as much of the berries as possible before discarding the seeds. Taste the puree and add more lemon juice or sugar, as desired. Pour the puree over the berries and spread it evenly with a rubber spatula. Cover the pie loosely with aluminum foil or wax paper and refrigerate for at least two hours.
   Just before serving whip the cream and 1 Tbs (15 ml) sugar until it is stiff. Spread on top of the pie, making decorative swirls with the spatula and serve immediately. Alternatively, you may serve the whipped cream on the side and allow diners to help themselves.
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  Roasted Figs with Thyme and Honey

1 tsp (5 ml) butter, margarine, or vegetable oil
8 large fresh figs, cut in half
3 Tbs (45 ml) honey
1/4 cup (60 ml) dry red wine (or orange juice for a non alcoholic version)
1/4 tsp (1 ml) dried thyme, or 4 sprigs fresh thyme

Grease the bottom of a baking dish with the butter. Place the figs, cut side down, in the bottom. Cover the figs with the honey and wine, and add the thyme on top. Cover with aluminum foil and bake at 375F (190C) for 15 minutes. Serve hot, cold, or at room temperature. Serves 4. top.gif (2813 bytes)

  Cheese Freeze

For the crust
20 Graham crackers* (or 1+1/2 cups (375 ml) Graham cracker crumbs)
4 Tbs (60 ml) butter
1/4 cup (60 ml) sugar
* Graham crackers are a thin, crisp biscuit made with whole wheat and honey. If they are not available in your area, substitute whatever you would use to make a cheesecake-type crust.

For the filling
1 lb. (450 g) cream cheese
2 eggs
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract
1/8 tsp (1/2 ml) salt

For the topping
1 pint (500 ml) sour cream
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract

Crush the Graham crackers and mix with butter and sugar. Press into a greased 8 inch (20 cm) square pan. Combine the cream cheese, eggs, sugar, salt, and vanilla and blend until thoroughly mixed. Pour into the crust and bake 35 minutes at 350F (180C). Remove from oven and cool for 10 minutes. Mix the ingredients for the topping, pour over the cooled pie, and bake an additional 10 minutes. Refrigerate for at least two hours before serving. Note: Despite the name, this dish is not frozen. top.gif (2813 bytes)

  Karidopeta (Chocolate-nut diamond cakes)

For the cake
1 Tbs (15 ml) butter, softened
12 egg yolks
1 cup (250 ml) confectioner's (powdered) sugar
6 oz (170 g) semisweet chocolate, melted
1/2 cup (125 ml) milk
2 Tbs (30 ml) Metaxa* or brandy (optional)
2 tsp (10 ml) vanilla extract
1 lb (450 g) walnuts, ground or chopped very fine
1/4 cup (60 ml) dry bread crumbs
2 tsp (10 ml) cinnamon
1/2 tsp (2.5 ml) baking powder
1/2 tsp (2.5 ml) salt
12 egg whites

For the topping
1 cup (250 ml) heavy cream, chilled
1/4 cup (60 ml) confectioner's (powdered) sugar
12 candied cherries, halved (optional)

*Metaxa is a distilled spirit from Greece.

Coat the bottom and sides of a 9x13x2 inch (approx. 22x32x5 cm) baking dish with the butter and set aside. In a large mixing bowl beat the egg yolks and the sugar until the mixture is light and thick. Add the chocolate, milk, optional Metaxa, vanilla extract, nuts, bread crumbs, cinnamon, baking powder, and salt and beat until thoroughly combined. In a separate mixing bowl beat the egg whites until they form stiff peaks. Fold the egg whites into the cake mixture, using a rubber spatula and an under-and-over motion rather than a stirring motion. Pour the batter into the buttered baking dish and bake in a pre-heated 350F (180C) oven for 40 minutes. Cool the cake to room temperature, then cut diagonally into 2 inch (5 cm) diamond shapes.
   For the topping, whip the cream in a large chilled bowl until it begins to thicken. Add the sugar gradually as you continue to beat the cream. Beat until it forms soft peaks. Pipe the whipped cream on top of the cooled cakes, or drop in mounds from a spoon. Top with the optional cherry halves. Makes about 2 dozen 2 inch (5 cm) cakes.
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  Peanut Butter Pie

1 pre baked pastry or Graham cracker* pie shell
1 qt. (1 L) good quality vanilla ice cream
1 cup (250 ml) peanut butter**
1/2 cup (125 ml) fudge sauce (Smuckers is good) or chocolate syrup
1/4 cup (60 ml) roasted peanuts (use more if you like)

* Graham crackers are a type of American biscuit which is thin, crisp, and made from whole wheat flour. If these are not available in your area use whatever you would use for a cheesecake-type crust.
** Peanut butter is an American product made from pureed peanuts. If it is not available in your area you may substitute a jam or preserve of your choice.

Soften the ice cream in the refrigerator for 1/2 to 1 hour. In a mixing bowl swirl the ice cream and the peanut butter together, being careful not to mix them too thoroughly. Put this mixture in the pie shell, drizzle with the fudge sauce or chocolate syrup, and top with the peanuts. Freeze at least 1 hour and serve frozen. Makes one pie to serve 6 to 8. top.gif (2813 bytes)

  Janes' Pumpkin Chiffon Pie

(NOTE This recipe contains uncooked eggs. If salmonella contamination is a concern in your area, it may be best to skip this recipe.)

3 eggs, separated
1 cup (250 ml) sugar
1+1/4 (300 ml) cups canned pumpkin
1/2 (125 ml) cup milk
1/2 tsp (2 ml) salt
1+1/4 tsp (6 ml) pumpkin-pie spice
1 package unflavored gelatin (enough to gel 2 cups, 500 ml)
1/4 cup (60 ml) cold water
Whipped Cream (garnish)

Combine egg yolks, 1/2 the sugar, pumpkin, milk, salt and spice. Cook in top of double boiler until thick. Soak gelatin in cold water for 5 minutes, add to pumpkin mixture which has been removed from heat. Mix and cool. When thickened, beat egg whites until foamy, then gradually add remaining sugar. Beat until egg whites hold peak. Fold into pumpkin mixture. Pour into 9-inch baked pastry shell. (I used a quiche dish.) Chill. Garnish with whipped cream. top.gif (2813 bytes)

  Lime Sponge Pudding

3 Tbs (45 ml) all-purpose flour
3/4 cup (180 ml) granulated sugar
1/4 tsp (1 ml) salt
1 cup (250 ml) milk
3 egg yolks
6 Tbs (90 ml) lime juice
2 Tbs (30 ml) grated lime zest
1 Tbs (15 ml) melted butter
2 egg whites

Stir together the flour, sugar and salt in a small bowl and set aside. In a large bowl combine the lime juice, milk, egg yolks, and lime zest, stirring to combine thoroughly. Add the dry ingredients to the wet ingredients and stir to form a smooth, liquid batter. Stir in the melted butter. Beat the egg whites until stiff but not dry. Gently fold the beaten egg whites into the batter until thoroughly combined. Pour the batter into a buttered baking dish. Place this baking dish inside a larger baking dish, and add hot water to the larger dish until it reaches one inch (2.5 cm) up the side of the smaller baking dish. Bake in a pre-heated 350F (180C) oven for about 40 minutes, until the top has set and is golden brown. Serve hot, chilled, or at room temperature. Serves 4 to 6. top.gif (2813 bytes)

  Banana Fritters

For the bananas
1/4 cup (60 ml) light rum
1 Tbs (15 ml) fresh lime juice
2 Tbs (30 ml) sugar
3 to 4 medium-sized ripe bananas, peeled and cut into 1 in (2 cm) slices

For the batter
2 cups (500 ml) all purpose flour
2 Tbs (30 ml) sugar
1 tsp (5 ml) double-acting baking powder
1/4 tsp (1 ml) salt
3/4 cup (180 ml) milk
1 egg
1 Tbs (15 ml) butter, melted and cooled
Vegetable oil for deep frying

Combine the bananas, rum, lime juice, and sugar in a bowl and stir gently to combine. Let marinate for about 1 hour, stirring occasionally. Meanwhile, prepare the batter. To make it in a blender, combine all the batter ingredients and blend at high speed for a few seconds. Turn off the machine and scrape down the sides, and blend again at high speed for 30 to 40 seconds. To make the batter by hand, combine the egg and milk in a deep bowl and gradually stir in the flour, sugar, baking powder, and salt. Beat with a whisk or electric beater until the flour lumps disappear. Pour the batter into a mixing bowl.

Fill a deep fryer or large heavy saucepan with oil to a depth of 2 or 3 inches (5 to 7 cm) and heat the oil to a temperature of 375F (190C) on a deep-frying thermometer. Drain the banana slices and pat them dry with paper towels. Dip 4 or 5 slices at a time into the batter, coating them well, and transfer them CAREFULLY with a slotted spoon to the hot oil. Fry a few at a time for 3 to 5 minutes, turning them with a spoon until they are deep brown on both sides. Transfer to paper towels to drain. Mound on a heated platter and serve immediately. Serves 4 to 6. top.gif (2813 bytes)

  Pear Souffle with Raspberry Coulis

2 tsp (10 ml) softened butter or margarine
1/3 cup (80 ml) plus 3 Tbs (45 ml) sugar
2 cans (15 oz., 425 g each) pear halves in heavy syrup, drained
1 Tbs (15 ml) lemon juice
2 tsp (10 ml) cornstarch (cornflour)
1/4 cup (60 ml) Poire William or other pear brandy, or spirit of your choice (optional)
8 egg whites
Pinch of salt
Raspberry coulis (recipe is in the Pantry)

Grease the bottom and sides of a 2 quart (2 L) souffle dish with the butter or margarine. Sprinkle 2 Tbs (30 ml) of the sugar and roll it around the inside of the dish to coat it evenly. Pour out any excess. Cut 2 pear halves into 1/4 inch (5 mm) dice and set aside. Add the remaining pears to the jar of an electric blender or food processor, along with 1/3 cup (80 ml) of sugar, and puree until smooth. Pour the pear puree into a saucepan and cook over medium heat for 20 to 30 minutes, until it has thickened and reduced to about 1+1/2 cups (375 ml). In a small bowl dissolve the cornstarch in the lemon juice and add it to the cooked pears. Continue to cook until the mixture boils and thickens, about 3 minutes. Remove from heat and allow to cool to room temperature. Stir in the optional pear liqueur.

In a large, clean bowl beat the egg whites and salt until foamy. Add the remaining 1 Tbs (15 ml) sugar and continue beating until stiff, glossy peaks form. Mix 1/4 of the egg whites with the cooked pear base to lighten it, then gently fold in the remaining whites just until blended - do not over mix. Spoon half the souffle mixture into the prepared souffle dish and sprinkle with half the diced pears. Add the remaining souffle mixture, and top with the remaining diced pears. Bake in a 425F (220C) oven for about 15 minutes, until well puffed and golden in color. Serve immediately, topped with raspberry coulis (recipe is in the Pantry). Serves 6 to 8. top.gif (2813 bytes)


A piece of homemade poundcake about 5 inches (12 cm) long, 4 inches (10 cm) wide and 3 inches (7 cm) high, or substitute a 12-ounce (330 g) packaged poundcake
4 Tbs (60 ml) raspberry jam
1 cup (250 ml) blanched almonds, separated into halves
1 cup (250 ml) medium-dry sherry
1/4 (60 ml) cup brandy
2 cups (500 ml) heavy cream
2 Tbs (30 ml) superfine sugar
1 recipe of Custard Sauce I (recipe is in the Pantry), chilled until firm
2 cups (500 ml) fresh raspberries, or 2 ten-ounce (280 g) packages frozen raspberries, defrosted and thoroughly drained

Cut the poundcake into 1 inch (2.5 cm) slices and coat them with the raspberry jam. Place 2 or 3 of the cake slices, jam side up, in the bottom of a glass serving bowl about 8 inches (20 cm) across and 3 inches (7 cm) deep. Cut the remaining slices of cake into 1 inch (2.5 cm) cubes, scatter them over the slices, and sprinkle 1/2 cup (125 ml) of the almonds on top. Then pour in the sherry and brandy and let the mixture steep at room temperature for at least 30 minutes. In a large chilled bowl, whip the cream with a whisk or a rotary or electric beater until it thickens slightly. Add the sugar and continue to beat until the cream is stiff enough to form unwavering peaks on the beater when it is lifted out of the bowl. To assemble the trifle, set 10 of the best berries aside and scatter the rest over the cake. With a spatula spread the custard across the top. Then gently smooth half of the whipped cream over the surface of the custard. Using a pastry bag fitted with a large rose tip, pipe the remaining whipped cream decoratively around the edge. Garnish the cream with the 10 reserved berries and the remaining 1/2 cup of almonds. The trifle will be at its best served at once, but it may be refrigerated for an hour or two. Serves 6 to 8. top.gif (2813 bytes)

  Floating Island with Raspberry Coulis

Approximately 1 Tbs (15 ml) butter and 2 Tbs (30 ml) sugar
1+2/3 cups (375 ml) egg whites (about 12) at room temperature
1/2 tsp (2 ml) cream of tartar and a pinch of salt
1+1/2 cups (350 ml) sugar
2 tsp (10 ml) pure vanilla extract
Fresh raspberries for garnish (optional)
1 recipe Custard Sauce II (recipe is in the Pantry)
1 recipe Raspberry Coulis (recipe is in the Pantry)

Coat the inside of a straight-sided 4 to 5 quart (4 to 5 L) baking dish liberally with butter and dust with sugar. Start beating the egg whites at a moderately slow speed until they are foamy. Beat in the cream of tartar and salt and gradually increase speed to fast. When the egg whites form soft peaks, sprinkle in the sugar (decreasing speed if necessary) by 4-spoonful dollops until all is added, then beat at high speed for several minutes until egg whites form stiff shining peaks. Beat in the vanilla and scoop the meringue into the prepared baking dish, which should be almost filled (but do not worry if dish is only three-quarters full - it makes no difference). Immediately set the dish in the middle of a preheated 250F (120C) oven and bake 35 to 40 minutes, or until the meringue has risen 2 to 3 inches (5 to 8 cm) and a skewer plunged down to the bottom of the dish comes out clean. Remove from oven and set at room temperature for 30 minutes to cool; it will sink down and will eventually shrink from the sides of the dish. When cool, cover and refrigerate. (This may be baked several hours or even one or two days in advance and kept refrigerated.)

To serve, run a thin knife around the edge of the dish to detach the meringue, then push the whole meringue gently with a rubber spatula to make sure the bottom is not sticking. Turn a large, 1 to 2 inch (5 to 10 cm) deep serving dish or bowl over the baking dish and turn both of them over rapidly, giving a slap or a jerk to dislodge the meringue onto the serving dish if necessary. Pour the custard sauce around the meringue, and garnish the top of the meringue with the optional fresh raspberries. Serve the raspberry coulis in a separate serving dish, for the diners to add at the table. Serves 6 to 8. top.gif (2813 bytes)

  Mango Cake

1+1/2 cups (375 ml) sugar
3 eggs
1 cup (250 ml) butter
1/2 tsp (2 ml) salt
1/2 cup (125 ml) milk
1 Tbs (15 ml) baking soda
1 tsp (5 ml) cinnamon
2 cups (500 ml) chopped ripe mango
1 cup (250 ml) chopped walnuts (optional)
2 cups (500 ml) self rising flour

Butter and flour a 9"x13" (approx. 25x30 cm) pan. Beat sugar and butter with electric mixer until smooth. Add eggs, beating until thoroughly mixed. Now add milk, salt, baking soda, flour and mix until smooth. Next add the mangoes and optional nuts and stir to combine. Pour into baking dish and bake 1 hour in a preheated 325F (160C) oven. top.gif (2813 bytes)

  Sauteed Peaches With Lime, Madeira and Allspice

a recipe from Phil Vickery
05 October 2001
serves 4

1 vanilla pod, split
50ml / 2 fl oz Madeira
juice of 1 lime
5ml / 1 tsp ground allspice (Jamaican pepper)
115g / 4 oz light muscovado sugar
55g / 2 oz unsalted butter
250g / 9 oz mascarpone

Dry the peaches well using kitchen paper or a clean tea towel.
Scrape the seeds out of the vanilla pod and place in a pan with the Madeira, lime juice, allspice and brown sugar in a small pan and heat gently until the sugar has completely dissolved, but do not allow to boil. Keep warm on a low heat.
Heat the butter in a large saute' or frying pan until melted, then increase the heat and cook until the butter is bubbling and beginning to brown. Add the peaches, cut side down and reduce heat slightly then saute' for about 2 minutes, or until golden brown. Turn peaches over and cook for a further 1-2 minutes.
Remove the saute' pan from the heat, pour the Madeira mixture over the top and swirl gently around then add 15ml / 1 tbsp mascarpone and stir in completely.
To serve, divide the peach halves between four bowls and top with spoonfuls of the remaining mascarpone. Pour over the tepid sauce and serve straight away.

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