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Peach Crisp
Place peaches in a lightly-greased 8-inch square baking dish; set aside. Combine flour, sugar, cinnamon, and salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle mixture evenly over peaches in prepared dish. Bake at 375 deg F for 45 minutes or until golden brown. Spoon into individual serving bowls; serve warm with whipped cream.
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Peach Napoleons
Crust: sheet Pepperidge Farms Puffed Pastry Sheets Defrost and place on floured surface Roll out to measure 9 * 12 inches Cut into 6 rectangles, each measuring 3 * 6 inches Place on oiled baking sheet Pierce all pieces with a fork Brush each pastry with 1/2 tsp. of milk Bake at 350 for 20 - 25 minutes
WHIPPED CREAM:
Whip ingredients together until nearly double in volume and soft peaks form. Keep chilled until ready to assemble.
CARAMEL SAUCE: Combine all in a small, heavy saucepan and cook on high heat until sugar melts and mixture begins to bubble at the edges. REMOVE IMMEDIATELY. Whisk in very slowly whipping cream. Allow to cool.
TO ASSEMBLE:
With a sharp knife, carefully split each pastry into 2 layers. Place one layer on a plate, spoon some of the whipped cream mixture on top.
Place second pastry layer over peaches. Dust with powdered sugar and serve. Repeat with remaining pastries.
Notes: - I remove the skin from the peaches : - It may take some practice to get the caramel sauce just right, but the results of a perfected caramelizing technique produces a first-rate flavor.
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Desserts and sweets
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Classic Apricot Sweet (mudur Chere)
Soak apricots in 2 cups water in heavy medium saucepan 5 hours. Add remaining ingredients to apricots and bring to boil. Reduce heat and simmer until thick, adding more water if syrup becomes gummy, about 15 minutes. Cool completely, cover and refrigerate. Remove cardamom, ginger and cinnamon before serving.
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Creamed Sweetbreads
Soak the sweetbreads in cold water; drain and cover with the milk, bring to boiling point and simmer for 25 minutes. Cool, remove membrane and cut in small neat cubes. Make one cup of "white sauce" see next recipe. season it with 1 ts Worcestershire sauce 2 ts lemon juice 1/2 ts Salt 1/8 ts Pepper pn Cayenne Force the yolks of the cooked eggs through a strainer. Cut the whites in long strips, and add to the sauce. Add the sweetbreads and butter. Bring to boiling point and serve in patty shells or tart shells.
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Frozen Milky Way Mousse With Bittersweet Choc Sauce
SAUCE: Combine whipping cream, sugar, unsweetened cocoa powder and unsalted butter in heavy medium saucepan. Bring to simmer over medium-low heat, whisking constantly until butter melts and sugar and cocoa dissolve. Remove from heat and whisk in vanilla extract and instant coffee powder. Cool sauce. (Can be prepared 1 week ahead. Cover and refrigerate.)
MOUSSE: Line 9x5x3-inch loaf pan with parchment paper. Combine Milky Way pieces, semisweet chocolate, unsweetened chocolate and unsalted butter in large heatproof bowl set over pan of simmering water. Stir condstantly until melted (mixture will look grainy). Remove bowl from over water and cool mixture slightly. Combine sugar and water in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat to high and boil syrup until temperature reaches 230F on candy thermometer. Meanwhile, beat egg whites and cream of tartar to soft peaks in bowl. Gradually pour boiling syrup into egg whites, beating until stiff peaks form and whites are cool, about 5 minutes. Using rubber spatula, fold whites into chocolate mixture in 2 additions. Beat chilled whipping cream and vanilla extract to soft peaks in medium bowl. Using rubber spatula, fold cream into chocolate mixture in 2 additions. Spoon mousse into prepared pan. Cover with plastic wrap and freeze until firm, at least 6 hours. (Can be prepared 1 week ahead. Keep frozen.) Heat sauce to lukewarm over low heat.
Remove plastic wrap from top of mousse. Invert mousse onto plater. Remove pan and peel off parchment paper. Slice mousse crosswise into 12 slices. Cut each diagonally into 2 triangles. For each serving, arrange 2 mousse triangles on plate; spoon warm chocolate sauce over and around mousse and serve.
Serves 12.
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Desserts and sweets
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German Sweet Chocolate Cream Cheese Brownies
To prepare Brownie layer: Melt chocolate and margarine over very low heat or melt in microwave on HIGH for 2 minutes or until margarine is melted then stir until chocolate is completely melted. Stir sugar into chocolate, add eggs and vanilla stir until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 8-inch pan To prepare cheese topping: Mix cream cheese, sugar, egg and flour until smooth. Spoon over brownie mixture, swirl with knife to marbelize. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out almost clean (DO NOT OVERBAKE). Cool in pan; cut into squares. Makes 16 brownies.
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Desserts and sweets
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