Archive for the ‘Dessert’ Category

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Thursday, August 30th, 2012
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I REMEMBER THE FOOD AT NEWPORT 17

Saturday, July 7th, 2012

 

 

EXPERT BAKING – PATE A CHOU – Part 2

You needn’t be timid about trying your hand at Pate a Chou, the dough used to make cream puffs, éclairs and profiteroles, for it is extremely simple to work with.  Basically, it is a very thick paste made of flour, water and/or milk, butter and seasoning, into which whole eggs are beaten.  (The eggs act as a leavening agent, causing the puffs to rise to several times their original volume during the baking process).  Unlike most other doughs, Chou paste is cooked on top of the stove, cooled, then piped through a pastry tube or spooned in the desired shape onto a cookie sheet and then baked.  Puffs should be formed and then baked.  Puffs should be formed into mounds, éclairs into “fingers.”

The baking time for puffs and éclairs depends on their size.  Care must be taken to bake them until they are browned and completely done.  If they are removed from the oven before they are thoroughly cooked, they will fall exactly the way an undercooked soufflé falls.  They will not rise again even if placed back in the oven immediately.  If you are not certain whether the puffs are not done, remove one from the oven, cut a slit in the side and let it cool for a minute or two.  The inside of the puff should be soft, but not doughy.

 

BASIC CHOW PASTRY

Makes 1 ½ dozen luncheon or dessert puffs, 5 to 6 dozen profiteroles (a small ball of light pastry filled with cream and usually served with chocolate sauce) or 2 dozen éclairs.

            1 cup water

            ½ cup (1 stick) butter, cut into pieces

            ¼ teaspoon salt

            4 eggs

Combine water and butter in heavy saucepan.  Place over medium heat and cook until butter is melted and water boils.  Reduce heat to low, add flour and salt all at once and stir vigorously with wooden spoon until mixture is smooth and leaves sides of pan, forming a ball, about 1 minute.  Transfer to bowl of electric mixer, or use a spoon, and add eggs 1 at a time. Beating well after each addition until mixture is smooth and well blended.  Cover lightly and let stand until completely cool. 

Grease baking sheets liberally.  Place dough in bag fitted with ¼-to 5/8 inch plain round tip, or drop by spoonfuls onto prepared sheets, making 2-inch mounds for large puffs, 2/3 – inch mounds for small puffs and piping out ½ x 3 inch fingers for éclairs.  Use dull knife or spatula dipped in cold water to separate dough from tip.  Leave at least 1 ½ x 3 inch fingers for éclairs.  Use dull knife or spatula dipped in cold water to separate dough from tip.  Leave at least 1 ½ x 3 inch fingers for éclairs.  Use dull knife or spatula dipped in cold water to separate dough from tip.  Leave at least 1 ½ inches between pastries. 

For puffs, use dull knife or spatula to cut off tip of pastry, which tends to burn.  To make éclairs more uniform, dip dull knife or small spatula in cold water and smooth each end of dough.

Preheat oven to 375 deg. F for large puffs or éclairs, or to 425 deg. F. for small puffs.  If time allows, refrigerate puffs on baking sheet 30 minutes or palace in freezer 15 minutes,; transfer directly to preheated oven (this will give a higher rise).  Bake until golden brown and crusty, 25 to 35 minutes for large puffs or éclairs, or to 20 minutes for small puffs.  Remove baking sheets and turn off oven.  Pierce side of each puff with sharp knife.  Return to oven, leave door ajar and let stand about 10 minutes to dry interior of puffs. Transfer to racks and let cool in a spot protected from drafts.

 

CRÈME PATISSIER

(Filling for cream puffs and éclairs)

Makes about 2 ½ cups

1 ¾ cups half and half

2 vanilla beans split

4 large egg yolks

½ cup sugar

1/3 cup flour

Pinch of salt

 

Place half and half in top of double boiler and heat over simmering water.   Remove seeds from vanilla beans with spoon and stir into half and half.

Beat yolks with electric mixer or food processor.  Add sugar and continue beating until light.  Blend in flour and salt.  Gradually add to half and half, using wisk.  Cook until thick and creamy, stirring frequently, about 8 to 10 minutes.  Cover and refrigerate several hours or overnight before using.

 

Great Hints

  • Puffs may be frozen.  Reheat unthawed at 375 Deg. f. 10 to 15 minutes.

 

  • Set up a hors d’oeuvre buffet: Place a platter of unfilled bite-size puffs on the table, along with a selection of fillings.  Guests choose their own fillings, spooning them into the waiting shells.  Try this one for starters:

 

Egg Salad

 

Makes about 1 ½ cups

 

6 hard-cooked eggs, riced

6 tablespoons bleu cheese salad dressing

1 tablespoon bleu cheese salad dressing mix

2 tablespoons un-drained India relish

Mayonnaise (optional)

Minced parsley (garnish)

 

Combine all ingredients except parsley.  Chill.  Just before serving, mound in bowl and sprinkle with parsley.

 

  • When making any hors d’ oeuvre puffs, brush the just-baked puffs with mayonnaise and sprinkled with Parmesan and paprika for a delicious glaze.

 

  • The easiest way to fill chou puffs and éclairs for dessert is to use a pastry tube with an extended tip (available at cookware shops).  A plain tube ¼ inch in diameter also works, or slips off the ops of puffs and fill using a teaspoon.

If you love pastry and want to learn how? http://tinyurl.com/7y8o5sl

 

I REMEMBER THE FOOD AT NEWPORT 17

Wednesday, July 4th, 2012

 

 

I REMEMBER THE FOOD AT NEWPORT 17

 

When I lived and worked in Orange County California I had an employer who took his staff out to every type of restaurant, eatery bistro, self-service, restaurant, fine dining restaurants, sidewalk cafés and everything in-between. This man knew his food. 

Some establishments, like a little Danish scone bakery, dinner theater, Mexican diners (tucked away behind the main drag), Japanese grills, to fine dinners (that took months to get reservations) and swore I would learn how to cook some of these foods.  The following is an accumulation of the recipes I have mastered.

 

Expert Baking

The AIRY SNOWDRIFT we call meringue are a remarkably simple combination of egg whites and sugar.  There are three basic methods of preparation and uses:

Soft Meringue is the familiar topping for such favorites as lemon meringue pie.  It is baked for a short time, and remains very soft in the center.

Swiss Meringue, also known as hard meringue, requires more sugar and consequently more beating than does the soft meringue and is baked–basically dried—at a low temperature for an extended period of time to achieve the crisp texture necessary for meringue cake layers, shells for tarts or vacherin, the oval “eggs” of oeufs a’ la neige, and decorations for fancy desserts.

Italian Meringue, used to frost cakes, lighten the texture of sherbets, or spread atop such desserts as baked Alaska, is made by beating hot sugar syrup into stiffly beaten egg whites.

            Although the traditional method of beating egg whites calls for a balloon whisk and copper—lined bowl, the electric mixer performs the same function and is more practical for most cooks.  To achieve the greatest volume when beating egg whites with an electric mixer, use stainless steel bowl with a narrow, rounded bottom.  Aluminum, plastic, glass or porcelain bowls are not satisfactory—aluminum can cause discoloration, and plastic, glass and porcelain allow beaten whites to slide down the sides and loose volume.  Be sure bowl and beaters are absolutely free of grease.

 

Swiss Meringue

The acidic properties of cream of tartar stabilize the meringue, and salt helps solidify the protein in the egg whites.

Makes about 3 cups

4 egg whites, room temperature

¼ teaspoon salt

¼ teaspoon cream of tartar

1 cup superfine sugar

½ teaspoon vanilla

Beat egg whites in large mixing bowl at low speed until foamy.  Add salt and cream of tartar.  Gradually increase mixer speed to moderately high until egg whites form soft peaks (when beaters are withdrawn, tips of peaks will be floppy).  Beat in sugar 1 tablespoon at a time, beating well after each addition.  Beat in vanilla, increase mixer speed to high and beat until sugar has completely dissolved and the mixture holds stiff peaks when beaters are removed.  To test for stiffness: Draw the flat side of a spatula through whites, scraping bottom of bowl; path of the spatula should stand upright without sagging.

To bake:  Grease a baking sheet with solid vegetable shortening and generously dust with flour; shake off the excess flour. Or line a lightly greased baking sheet with parchment paper.

  • For meringue ovals, preheat oven to between 200 deg.  and 225 deg. F.  Using 2 spoons, shape meringue into mounds of desired size and drop onto prepared sheet.  Or use a pastry bag fitted with a #5, #6, or #7 star tip to pipe out rosettes or ladyfingers.  Bake 40 to 60 minutes.  Allow to dry in oven an hour with door closed.  Cool on racks.
  • For layers, preheat oven to 200 deg. F.  Press rim of an 8-or 9-inch cake pan or a 2—inch cookie cutter into flour on baking sheet to make guide, or trace around edges of pan or cookie cutter on parchment paper with a pencil.  Spread meringue ¼ inch thick within edges of circles or use a pastry bag fitted with #5 plain tip to pipe a meringue spiral, starting in center of circle and fill in completely.  Bake 1 to 2 hours for large layers or 30 to 60 minutes for small rounds, or until thoroughly dry.  Allow to dry in oven and additional hour with door closed.  Remove and cool on racks,

 

Soft Meringue

Makes enough topping for 1 9-inch pie

3          egg whites, room temperature

1/8      teaspoon salt

1/8      teaspoon cream of tartar

6          tablespoons granulated sugar

½         teaspoon vanilla

  • Preheat oven to 325 deg. F.  Beat ingredients according to instructions for Swiss Meringue.  Spread over any pie calling for a meringue topping and seal completely to inside edges of pie crust to prevent meringue from shrinking.  Bake in upper third of oven 15 minutes.  Cool in draft-free area.

 

Italian Meringue

Makes about 3 cups

3          egg whites

            Pinch of salt

            Scant ¼ teaspoon cream of tartar

1  1/3   cups granulated sugar

1/3      cup water

Beat egg whites according to instructions for Swiss Meringue.

 

Combine sugar and water in saucepan.  Without stirring, swirl pan gently over high heat until sugar has dissolved and liquid is completely clear.  Cover pan and boil rapidly (this enables condensed steam to wash down sides of pan, preventing formation of sugar crystals).  After 1 or 2 minutes, uncover pan.  When bubbles begin to thicken boil rapidly to soft-ball stage (238 deg. F on candy thermometer).  Add syrup to stiffly beaten egg whites in a thin steady stream, beating constantly on moderately low speed.  When all syrup has been added, continue beating 5 minutes on high speed until mixture is cool.  Meringue should be satin-smooth and hold stiff peaks.

 

Great Hints

  • To keep Swiss Meringue from darkening during baking, use solid vegetable shortening for greasing the baking sheet—it can withstand a lengthy baking period without discoloring.

 

  • Separate eggs directly from the refrigerator; they will break cleanly and the yolk of a cold egg is less likely to shatter than one at room temperature.

 

  • It is critical that no egg yolk find its way into the whites, as even a trace of yoke will prevent beaten whites from reaching full volume.

 

  • Egg whites that have been refrigerated for up to 2 weeks produce a better meringue than do fresh ones.

 

  • You can make your own superfine sugar by whirling granulated sugar in the blender or food processor.

 

http://preview.tinyurl.com/85tocc4

 

The Perfect Package

Friday, May 18th, 2012

 

 

Homemade goodies from your kitchen are a thoughtful gift for any occasion. Make your food gifts extraordinary by wrapping them in unique packages and using decorative accessories. Remember to always use food-safe containers with airtight lids and make sure containers are completely dry before filling them with food or ingredients.

Airtight Canisters: These containers are available in a variety of materials, including glass and plastic. They are great for storing snack mixes, cookies and candies.

Baskets & Boxes: These Versatile hold-alls are available in a wide variety of materials and sizes. Wrap plain boxes in decorative papers. Large, sturdy baskets and boxes are well-suited for packing entire themed gifts.

Glass Bottles: Airtight bottles are perfect for barbecue or other types of sauces or salad dressings. Always choose securely stoppered bottles to help prevent leakage.

Glass Jars: Jars are wonderful for presenting mustards, chutneys, snack mixes and cookie mixes. Make sure that the jars have airtight lids.

Gift Bags: These handy totes come in a wide variety of sizes and colors. Pack canisters in larger bags.

Tins: Metal containers with tight-fitting lids are just the right choice for snack mixes, cookies, candies and truffles. They also hold up well when sent through the mail.

Care of Cookies Since it is almost always necessary to store cookies for several days, it is important to have a suitable container for them. The tightly covered cookie jar, usually pottery, is the typical container, but a glass or china jar or a metal can with a tight fitting lid is also satisfactory.

If more than one kind of cookie is stored in the jar at a time, or if the jar is not washed thoroughly between each batch, there will be an undesirable interchange of flavors. If crisp cookies should become soft after storing, the crispness may be restored by placing the cookie on an ungreased baking sheet and letting them stand in a slow oven (300 deg. F) for 3 to 5 minutes.

Allow all cookies to become perfectly cool before storing! Bar Cookies Bar cookies is one of the easiest kinds of cookies to make, since the dough is simply spread or pressed over a shallow greased baking pan and baked.

After baking, the sheet may be iced, sprinkled with powdered sugar, or left plain, and then cut in oblongs, squares, or diamonds. Brownies and some filled and iced cookies are made in the manner. This type of cookie is best when eaten within a day or so after baking, as the cut surfaces dry out with longer storage.

Brownies ½ cup butter or margarine

2 squares unsweetened chocolate, 2 oz.

¾ cup all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

2 eggs

1 cup sugar

 ¾ cup chopped nuts

Put butter and chocolate in top of double boiler and place over hot, not boiling, water to melt.

Sift flour, measure and resift 3 times with baking powder and salt.

Beat eggs until thick and fluffy.

Add sugar in 3 portions, beating well after each addition.

Stir in chocolate, then vanilla. Beat thoroughly.

Stir in flour mixture, then nuts.

Spread in a lightly greased 11 x 7 x 1½ or 9-inch square shallow pan.

Bake in a moderate oven (350 deg. F.) 20 minutes. Do not over bake.

While hot, mark into squares with tip of sharp pointed knife to obtain clean-cut edges. Cool in pan on cake rack, then finish cutting into squares. Leave brownies in pan until serving time. Wrap pan in waxed paper to keep moist. 16 squares

Post 2 of 3 – Next and final post.  May 25th

Candy

Thursday, February 17th, 2011

Part I

Almost everyone likes candy. It is a source of the quick energy that is needed during times of strenuous activity, and since children are almost always playing and using up calories at a rapid rate, wholesome candy may at times satisfy a definite need in their diets.

Candy that is made with pure ingredients, and eaten in moderation at a time that will not interfere with regular meals has a place in the diet. The ingredients of even the least expensive commercial candies must be pure, to conform to the pure food and drug laws, but it must be remembered that the habitual eating of even the purest candy is sure to put pounds of weight on adults, and is equally sure to dull the appetite of both children and adults for the other foods which they need for buoyant health. The largest percentage of the nutritional value of candy is in its energy or caloric content. Other nutrients are present, of course, but in relatively small amounts when compared to some other foods of equal caloric content. In addition, all sweet foods tend to dull the appetite. The practice of eating sweet foods for dessert has become established because they give the feeling of satisfaction and completeness to the meal. Candy is an excellent dessert and can be served frequently at the end of meal in place of other desserts. When sweet foods are eaten before meals, however, they can destroy the desire for other foods to such an extent that the diet may suffer.

It is particularly desirable that the candy eaten generally by both adults and children have some nutritive value in addition to calories. Candies which consist of pure sugar with little flavoring, such as plain fondant, have little additional nutritive value. On the other hand, candies with a good proportion of dried or glazed fruit contain substantial amounts of both minerals and vitamins. Between these extremes are candies containing milk, dried cereals, nuts or fruits, and those made with brown sugar or molasses. These ingredients contain varying amounts of valuable nutrients as well as calories.

In normal health, sugar is one of the most easily and quickly digested and assimilated of all foods. But it should be remembered that white sugar is a pure carbohydrate and contains no protein, minerals or vitamins – only calories. Two scant tablespoons of sugar yield 100 calories. So candy should never be allowed to take the place of any of the foods listed in the diet pattern, but should be used only for extra fuel or energy value.

ELABORATION OF COMMERCIAL ICE CREAM

Tuesday, February 1st, 2011

ELABORATION OF COMMERCIAL ICE CREAM

No other food is such a boon to the busy, hospitable homemaker as the high quality of ice cream that is available at almost any corner store or drug store. It is a delicious nourishing food to serve everyone from baby to grandma by dishing it up, as is for frequent dessert use. And it can be quickly converted into a dozen different roles with the help of some specially prepared sauces, flavorsome preserves or jam, nuts, fruit juices or carbonated beverages.

The ice cream can be safely stored in the freezing compartment of a mechanical freezer or in a home food freezer ready to use for a quick dessert or an afternoon or evening snack. And the children will soon give mother all the help she needs to prepare the most elaborate sundaes and parfaits, and refreshing coolers, sodas and shakes. These concoctions are so popular and so wholesome.

SUNDAE SAUCES

APRICOT SAUCE
(For ice cream sundaes or puddings)
¼ lb. dried apricots (about 1 cup)
2 cups water
Pinch of slat
¼ cup sugar
Soak apricots in the water 3 to 4 hours. Cook covered, in same water (15 to 20 minutes), boiling gently until apricots are tender.
Purée and save all juice. Add salt and sugar to purée and juice and stir until dissolved. A few drops of almond may be added if desired. Serve with chocolate ice cream. Makes 1½ cups.

CARMEL SAUCE No. 1
(For ice cream sundaes or puddings)

1 cup sugar
1½ cup cream
1/8 teaspoon salt
½ teaspoon vanilla

Heat an iron skillet until quit hot, sprinkle a small amount of sugar into the skillet. As it liquefies, push it to the side with a wooden spoon; repeat process with remaining sugar until all is melted to a rich amber rich amber color and keep the heat low to prevent caramel from acquiring a scorched taste. Add the cream slowly (the sugar will harden) and hold at simmering temperature, continually stirring until all the caramel dissolves and sauce is of a smooth, thick consistency (from 8 to 10 minutes). Add salt and vanilla and blend well. Cool and store. If too thick, thin with cream to desired consistency. Serve over vanilla ice cream. Makes 1 ½ cups

CARMEL SAUCE No. 2

(For ice cream sundaes or puddings)
1 cup sugar caramelized
1½ cup water
1/8 teaspoon salt
½ teaspoon vanilla

Caramelize the sugar as described in Carmel Sauce No. 1 above. When sugar is a rich amber color, add the water slowly (the sugar will harden), and gently simmer, stirring constantly until all the sugar is dissolved. Simmer slowly until syrup is of desired consistency, from 5 to 7 minutes. Stir in salt and vanilla. Serve over New York or vanilla ice cream Make about ¾ cup.

CHOCOLATE MARSHALLOW SUNDAE

Pour over each large serving of vanilla or New York ice cream 2 teaspoons marshmallow crème, and then add 2 teaspoons chocolate syrup.

CHOCOLATE PEANUT BUTTER SAUCE
(For ice cream sundaes)

½ cup water
1/8 teaspoon salt
1/3 cup sugar
1 square (1 oz.) unsweetened chocolate
1 tablespoon light corn syrup
1/8 teaspoon vanilla
2 tablespoons peanut butter

Combine water, sugar, corn syrup, salt and chocolate cut into bits. Place over moderate heat and boil slowly for 3 minutes. Stir to blend the chocolate evenly and thoroughly. Remove the heat, add vanilla and peanut butter and stir to blend. Serve hot or cold over vanilla ice cream. Makes 1 cup.

CHOCOLATE PEPPERMINT SAUCE
(For ice cream sundaes or puddings)

1/3 cup milk
1/3 cup cream
2 egg yolks
1/3 cup sugar
1/8 teaspoon salt
1 square (1 oz.) unsweetened chocolate
1/3 cup crushed peppermint candy

Combine milk, cream, and yolks in top of double boiler. Beat with rotary beater until well blended. Add sugar, salt and chocolate that has been grated or cut in pieces. Place over boiling water and cook until chocolate is melted and the mixture is thickened (about 7 minutes). Add candy and stir well. Let cool. If the crunchy consistency of candy is desired, add candy to cold sauce just before serving. Serve over vanilla ice cream. Makes ¾ cup.

CRISPY NUT TOPPING
(For ice cream sundaes)

2 teaspoons butter
½ cup chopped pecans
½ cup crushed crisp cereal
¼ cup brown sugar, firmly packed

Maple syrup

Melt butter in skillet, add the nuts and brown lightly, tossing with a fork to keep them from scorching. Remove from heat; add the cereal and sugar and mix. Serve as topping for ice cream over which a serving of maple syrup, or any desired sauce has first been poured. Serve over vanilla ice cream. Make 1 cup.

YOU DON’T NEED A FORTUNE

Tuesday, January 18th, 2011

YOU DON’T NEED A FORTUNE TO BE HAPPY AND EAT WELL

I was raised with the adage, “Waste not, and want not”. I was taught to use all the leftovers before they spoiled. I try to remember this while I am managing my household. Especially, when it comes to food. I truly do not ever want to go without food. I look for ways to use up leftovers. I find different ways to use up leftovers. The following is one of my favorite ways to use leftovers.

Bread Pudding
3 cups warm milk
3 to 5 cups dices fresh bread or 3 ½ cups stale bread

Cut bread into slices and trim away crusts. It should be measured tightly not packed.

Soak for 15 minutes:

Combine and beat well:
3 egg yolks
1/3 to ½ cup sugar
1/ tsp nutmeg or cinnamon

Add: Grated rind & juice of ½ lemon
Or ¼ cup orange marmalade

Pour these ingredients over the soaked bread.

Stir them lightly with a fork or until well blended in stiffly beaten egg whites.

Bake in a dish set in hot water 45 minutes at 305 degrees.

Enjoy and waste not want not.

MORE ANSWERS TO YOUR QUESTIONS ABOUT LEAVENING AGENTS

Saturday, September 18th, 2010

BAKING SODA

Before the days of baking powder our ancestors made their own leavening by using soda with some acid, either soured milk, soured cream or molasses. The soda reacted with the acid and set free the gaseous carbon dioxide. One-half teaspoon of soda and one cup of soured milk are about equivalent to the reaction of one teaspoon of baking powder. The molasses used today is much more mild and much less acid than the old fashioned type, and no exact equivalents can be given. When soda is used in a recipe, it is a good rule to mix. It with the dry ingredients so that release of gas is delayed until the liquid is added in the final mixing. However, in some very good recipes, soda is added to the milk or molasses. In some cases soda is added to hot water which is thoroughly stirred into the batter just before it is poured into the baking pans.

CREAM OF TARTAR

Before the commercial manufacture of baking powder, many recipes called for baking soda and cream of tartar. The cream of tartar was the acid ingredient necessary for the release of carbon dioxide gas from the soda. It is used today in the tartrate baking powders, sometimes in combination with tartaric acid. The chief use of cream of tartar now is in the baking of angel food cares. An angel cake baked without it is cream colored instead of pure white, and is less tender. It gives slight acid reaction to the batter, and affect the color and tenderness of the flour and egg white proteins.

YEAST
Yeast is a microscopic plant which under proper conditions causes fermentation and liberated carbon dioxide. The various procedures in making yeast breads and rolls set up the proper conditions in the dough for the yeast breads and rolls set up the proper conditions in the dough for the fermentation process. As the liberated carbon dioxide increases in amount and expands the bread rises. The heat of baking stops the fermentation process and the carbon dioxide passes off as vapor. Compresses yeast is moist and very perishable. It must be refrigerated or it will weaken and spoil. It is convenient and quick to use, but it must be fresh. It is usually more expensive than the other forms. Dry yeast is obtainable in granular and cake form, Dry cake yeast acts more slowly than the compressed, and must be used in larger amounts than compressed; however, this yeast keeps for months but keeps best is refrigerated, Granular dry yeast is used like compressed yeast. It is much less perishable, keeps for several weeks but best with refrigeration. Fast granular yeast is growing in popularity today. I keep granular dry yeast in the freezer section of my refrigerator and it lasts much longer. Granular dry yeast is used like compressed yeast. It is much less perishable, it keeps for several weeks but best with refrigeration. Fast granular yeast is the most popular today.

FRESH ORANGE BAVARIAN

Monday, August 23rd, 2010

FRESH ORANGE BAVARIAN

1 tablespoon plain gelatin (1 envelope)
¼ cup cold water
¼ teaspoon grated orange rind
1 cup orange juice
1 ½ tablespoons lemon juice
Pinch of salt
½ cup sugar
1 seedless orange
¾ cup whipping cream

Soften gelatin in the cold water; then place over hot water and heat until gelatin is dissolved. Allow orange rind to stand in orange juice for 2 minutes. Strain. Discard Rind. Combine orange juice with lemon juice (save out 1 teaspoon lemon juice), salt and sugar. Add gelatin, stir thoroughly, and chill until thick and syrupy. Then whip with egg beater until light and fluffy. Whip chilled cream until thick; then add the teaspoon lemon juice and continue beating until stiff. Fold whipped cream thoroughly but lightly into gelatin and turn into a mold which has been rinsed with cold water. Chill until firm. Unmold* out onto a chilled serving plate as you would a molded salad. Garnish with sections of peeled orange and whipped cream, if desired. 5 servings.

Note: Unmolding the salad: The molded salad must be unmolded carefully or all of the work that was put into it to make it beautiful will be lost. Many women have their pet theories about unmolding and some seem to have difficulty, but the process is very simple if care and patience direct the effort. The unmolding is like the making of the salad, if it is carelessly or hurriedly done, the results will certainly be a failure. All that is needed is a thin, sharp-bladed knife, a pan of hot water that will be large enough for the mold to be dipped into it, and a flat plate of the appropriate size to hold the mold and any additional garnish without crowding. The knife should be run around the edge of the mold to a depth of about ½ inch only, and very close to the edge of the container to loosen the bottom edge. Then the mold is dipped quickly to within ½ inch of the top in hot water. By shaking the mold very gently, it can be quickly seen if the salad is loosened; if not it should be dipped quickly again. It is much better to dip two or three times quickly and stop at just the right stage than to leave the mold in the hot water too long the first time the first time and melt the gelatin. Then the plate should be centered over the top of the mold and both mold and plate inverted at the same time. Then the metal or glass mold can be lifted off carefully and the edge of the platter garnished with greens, fruits, or vegetables in a beautiful way. The salad can be put back in the refrigerator for a few minutes until ready to serve, but should be unmolded as near the time it is needed as practical.

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As a post script, I would like to add in my 63 years I’ve always been a Noxzema and Ivory Soap “girl” and now that I have found the Botanical Buffet™ Radiant Facial Cleanser, I have to say I never knew what CLEAN was. I adore how absolutely clean my face feels after each and every cleansing and using the Botanical Buffet™ Radiant Facial Cleanser and following up with the Moisturizing Derma Repair. And when you start every day of your life feeling brand new, how can the rest of the day help but be your best day? Thank you for giving us that!! Thank you for creating these wonderful products for us!!”

– Sheila Marie

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CHOCOLATE CRUSTED BAVARIAN

Sunday, August 22nd, 2010

CHOCOLATE CRUSTED BAVARIAN
18 to 20 large chocolate wafers, rolled fine (1 ½ cups crumbs
1/3 cup melted butter
1 tablespoon gelatin (1 envelope)
¼ cup cold water
1 cup milk
3 eggs, separated
½ cup sugar
¼ teaspoon salt
¾ cup whipping cream
1 3/8 – oz. bar milk chocolate

Mix chocolate crumbs and butter thoroughly. Press a thin layer over sides and bottom of a lightly buttered 8-inch square cake pan. (Press sides with spatula and bottom with bottom of glass.) Set in refrigerator. Soften gelatin in cold water. Scald milk in top of double boiler. Beat egg yolks slightly, add sugar and salt. Slowly pour scalded milk over egg mixture, stirring constantly. Return to double boiler and cook until mixture coats a metal spoon (about 2 to 3 minutes). Remove from heat and add gelatin, stir until dissolved. Strain into a bowl. Add vanilla, then thoroughly fold in stiffly beaten egg whites. Chill until slightly congealed. While custard is congealing, transfer cream to a chilled bowl and beat until stiff. Fold into slightly congealed mixture. Pour into crumb-lined pan. Grate chocolate directly over custard mixture, distributing evenly. Chill several hours or overnight. Cut in squares to serve. To facilitate lifting squares from pan, dip pan in hot water for a second. 8 servings.