בסיעתא דשמיא


♥Life's so sweet, you deserve a treat♥

♥This Kitchen is seasoned with love♥

♥Meals and memories are made here♥

♥God blesses this kitchen but He doesn’t clean it♥

Wednesday, November 23, 2011

Colored Party Meringues

Makes approx 30

3 egg whites
3/4 cups superfine sugar
1/2 tsp cream of tartar or dash of salt
1/2 tsp lemon juice
food coloring - red, orange, yellow

Preheat oven to 225°F.

With a hand mixer or whisk, whisk the egg whites and cream of tartar (or salt) until soft peaks form.

Gradually add in sugar, making sure it is fully dissolved. Continue to whip until stiff peaks form.

Add lemon juice. continue to whisk for a further 2-3 minutes or until the mixture is very thick and glossy, all the sugar has dissolved and a long trailing peak forms when the whisk is lifted. Do NOT over beat otherwise the meringues will collapse during baking and beads of sugar will form on their surface.

Divide the meringue into 3 bowls and color each one with a couple of drops of
food coloring. Fold the color in using a spatula.

Spoon the meringue into a piping bag and squeeze to make swirls onto 2 cookie
sheets lined with baking paper. Make each one about 1 inch across.

Place the meringues into the oven and reduce the temperature to 195°F. When
you place the meringues in the oven, the initial slightly higher temperature
sets their outsides. The lower temperature then dries the meringues rather than
bakes them. Leave the oven on for 1 1/2 hours or until the meringues are crisp
and sound hollow when tapped on the base. Turn the oven off and allow the
meringues to cool in the oven - this will take 3-4 hours.

The meringues will have a crisp, light texture.

Create a paper cone using paper that matches your party theme and stick the cone together using sticky tape, threading some thin ribbons to create the effect in the image above. Fill with colourful meringues and your guests will adore their party favors as a very special treat.

The meringues can be stored in an airtight container for up to 3 weeks.

Thursday, November 17, 2011

Fluffy Lemon Dessert

Makes 10 Servings

1 (12 ounce) can evaporated milk
1 (3 ounce) package lemon gelatin
1 cup granulated (white) sugar
1 3/4 cups boiling water
1/4 cup lemon juice
3/4 cup whipped topping
1 medium lemon, sliced
10 sprigs mint

Pour milk into a small mixing bowl; place the mixer beaters in the bowl. Cover and refrigerate for at least 2 hours or until chilled.

Meanwhile, in a large mixing bowl, dissolve gelatin and sugar in water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1 1/2 hours.

Beat gelatin until tiny bubbles form. Beat chilled milk until soft peaks form; fold into gelatin.

Pour into serving dishes. Refrigerate for at least 3 hours or overnight.

Garnish with whipped topping, lemon and mint.

Wednesday, November 16, 2011

Candied Orange Slices Dipped In Chocolate

4 oranges
2 cups water
3 1/2 cups granulated sugar
2 cups granulated sugar, for coating
200g semi sweet chocolate

Cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into 1/4-inch slices, (do not peel), discard the ends.

In a 10-inch saute pan combine the water and the 3 1/2 cups of sugar, stir to blend, then bring to a boil over medium heat.

Add the orange slices, separating them, and simmer them gently for 1 hour uncovered; occasionally dunk any floating slices.

When cooking the orange slices do NOT stir.

Remove from heat and cool to room temperature.

Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry for 24 hours.

After drying the slices, toss them in the granulated sugar and put the individual pieces side by side on baking paper, do not stack them as they will stick together.

Melt the chocolate in a double boiler or in the microwave.

When the chocolate is melted and creamy, working quickly dip the orange slices 2/3 of the way into the chocalate; drip off any excess chocolate.

Place the orange slices on a sheet of wax paper to set.

Tuesday, November 15, 2011

Poppy Seed Cookies

Yields approx 36 cookies


1 1/4 cups sugar

1 cup margarine, softened

2 large eggs

1/4 cup orange juice

2 tablespoons poppy seeds

1 tablespoon grated orange rind

1 teaspoon vanilla extract

3 cups all purpose flour

1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt


Pre heat oven to 375°F.

Cream sugar and margarine in large bowl of electric mixer at medium speed until well blended. Add eggs, orange juice, poppy seeds, orange rind and vanilla. Beat until well blended and fluffy.

Combine flour, baking powder, baking soda and salt in medium bowl. Add gradually to margarine mixture, beating at low speed until well blended.

Divide into 4 equal parts. Shape each into a disk. Wrap with plastic wrap. Refrigerate 2 hours or until firm.

Roll one disk at a time on a floured surface to 1/8-inch thickness. Cut with round or shaped cookie cutters. Place 2 inches apart on ungreased baking sheet.

Bake for 15 -20 minutes or until edges just begin to brown. Remove from oven. When cool enough to touch transfer cookies to cooling rack to cool completely.

Strawberry Trifle

Serves 6

350g madeira cake
strawberry jam
strawberry or raspberry liqueur, or crème de cassis
400g strawberries , sliced or halved
1 tbsp golden caster sugar
500g pot of good quality vanilla custard
284ml pot double cream , lightly whipped

Slice the cake and sandwich the slices together with jam. Cut into cubes. Sprinkle the sugar over the strawberries in a bowl.

Divide the cake between 6 glasses and sprinkle a little liqueur over each. Spoon over the sliced strawberries and any juice and then top each with a layer of custard and a layer of cream. Decorate with strawberries.

Recipe adapted from Olive Magazine UK

Wednesday, November 9, 2011

Vanilla Slice

2 sheets puff pastry

1 cup caster sugar
3/4 cup cornflour
1/2 cup custard powder
1L milk
60 grams butter
2 egg yolks (lightly beaten)
2 tsps vanilla essence
2 cups icing sugar
1 tsp butter (soft)
2 tbsps passion fruit (pulp strained)
2 tsps water (approximately)

Line 23cm square slab pan with foil, bring foil up to overlap sides of pan.

Place pastry sheets on lightly greased oven trays and bake in hot oven about 6 minutes or until lightly browned, cool.

Gently flatten pastry with hand, fit one pastry sheet into prepared pan.
Combine sugar, cornflour and custard powder in pan, gradually stir in milk, stir until smooth.

Add butter, stir over heat until mixture boils and thickens.

Simmer for 3 minutes or until very thick and smooth.

Remove from heat and add essence and butter.

Pour hot custard over pastry in pan and cover with remaining sheet, press down slightly.

To make icing sift icing sugar into bowl stir in butter, passionfruit juice and enough water to make a stiff paste.

Spread icing over slice, allow to set. Cut into squares.