DESSERTS

1. Autumn Pudding

1 lb. . cooking apples, peeled, cored and sliced
12 oz fresh blackberries
6 oz granulated sugar
4 tblsp. water
1 dsp gelatine
1/2 sliced white loaf, crusts removed
castor sugar to sprinkle

Cook apple slices with most of the blackberries, sugar and half the water until soft and tender.Dissolve gelatilne in remaining hot water and add to cooled fruit mixture. Line a pudding basin with bread and pour in fruit mixture. Cover with a circle of bread, a saucer and weight on top. Leave to set overnight. Turn out, sprinkle with castor sugar and decorate with blackberries, serve with whipped double cream or custard sauce.

From Cookery In Colour by Marguerite Patten

2. Peach and Strawberry Delight

1 medium sized can peaches
2 lemon flavoured jellies
3/4 lts milk
4 tbsp. double cream,
whipped strawberries to decorate

Drain and sieve the peaches (reserve a few for decoration) to make a puree. Measure the juice from the can to give just under 1/4 ltr. If necessary add a little water to the syrup to get this amount. Heat throughly, pour over the jellies and stir until dissolved. Cool, then add cold milk. Allow to stiffen slightly then fold in the cream and peach puree. Pour into rinsed mould and allow to set. Turn out the mould and decorate with the remaining peaches and the strawberries.

From Cookery In Colour by Marguerite Patten

3. Ginger Pudding With Orange Sauce

4 oz. flour
1 tsp. ground ginger
3 oz. butter
3 oz. castor sugar
2 eggs
1 tbsp. milk
2 oranges
4 oz. castor sugar

Sieve the flour and ground ginger together. Cream the butter and sugar together until light and fluffy. Beat the eggs one at a time add a little of the sieved flour mixture with the second egg. Fold in the remaining flour mixture and milk. Spoon the mixture into a pudding basin. Cover with greaseproof paper or foil and steam for one and a half hours. Turn onto a serving dish and pour over the orange sauce and serve.Peel the oranges and cut the rinds into thin strips. Simmer a little water until soft. Squeeze the juice from the oranges and add water to increase the quantity to 1/4 ltr. Place juice in a pan, add sugar and dissolve over low heat. Bring to boil, add orange rind and simmer for 3 mins.

From Cookery In Colour by Marguerite Patten

4. Pineapple Upside Down Pudding

4 oz. butter
4 oz. castor sugar
2 eggs.
6 oz. flour
little milk or water
1 oz. butter
1 oz. brown sugar
1 small can pineapple rings
glace cherries

Cream the butter and sugar together. Add eggs and fold in the sieved flour. Mix with milk or water to a dropping consistency. Spoon the mixture into a greased pudding basin, cover with greaseproof paper and steam for about one and a half hours.Spread the bottom of a oven proof dish with butter and sprinkle with sugar. Arrange the well drained pineapple and glace cherries on top. Cover with the sponge mixture and bake in the centre of a very moderate oven for one hour. Turn out and serve.

From Cookery In Colour by Marguerite Patten

5. Almond Marzipan Cream (Frangipane)

3 Eggs
3 oz (3/4 cup) all purpose flour
2 cups Milk
4 oz (1/2 cup) sugar
6 oz (3/4 cup) ground almonds

You will need 2 bowls, a saucepan, and a baking dish. Beat the eggs together. Mix the flour with a little of the milk, and then stir into the rest of the milk and the beaten eggs. Cook the mixture over low heat like a custard, whisking steadily and adding the sugar and the almonds little by little. When thick, remove from the heat and pour into an oiled baking dish. When it is cold, cut into squares like Turkish delight. Serve as a special treat for holidays.

From: "The Old World Kitchen - The Rich Tradition of European Peasant Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 8/92

6. Plum Pudding

1 cup Ground suet
3/4 cup Apples – minced and peeled
3/4 cup Fine bread crumbs
3/4 cup Flour
1/4 tsp. Mace
3/4 tsp. Nutmeg
1/4 tsp. Salt
1/2 cup Candied orange peels
1/2 cup Raisin
1 cup Currants
1 cup Brown sugar
1/2 cup Brandy
4 Egg - -well beaten

Mix all ingredients except eggs and brandy until well blended, use your hands if necessary. Stir in eggs, and brandy. Pour into lightly greased pudding mold or basin (or a coffee tin) and cover top with a piece of greased foil and clean cloth. Tie coverings, tightly and leave strings to assist in removing from pot later. Place on rack in pot with boiling water 2/3 way up the side of the basin. Boil gently for 3 to 3-1/2 hours. Removecarefully from cooled water, using strings. Cool completely and store in a cool place (or the refrigerator) until Christmas. Too serve, reheat unmoulded pudding by steaming or wrap in foil and reheat gently in oven. Invert onto serving platter; set aflame, if desired, with brandy and insert holly in top. Serve with whipped cream or brandied hard sauce. Makes 8-10 servings.

From Overwaitea Foods Ltd. Shared by: Sharon Stevens.

7. Peach Ambrosia

1 pkt.Unflavored gelatin
1/4 cup Cold water
1/2 cup Skim milk
2 pkts. Low-cal vanilla shake mix
1 tsp. Vanilla
6 Ice cubes
2 Medium peaches; peel,chop
1/2 cup Coconut

In a saucepan, sprinkle gelatin over water and let stand for 1 minute. Stir over low heat until gelatin is dissolved. In blender, mix milk, shake mix, vanilla and gelatin mixture for 30 seconds at low speed, adding ice cubes one at a time. Blend at high speed until mixture thickens. Transfer to a bowl and fold in peaches. Spoon into dishes and sprinklewith coconut. Chill for 1 hour and serve.

From SHAPE MAGAZINE 3/92

8. Homemade Peach Ice Cream

1 cup Peaches
1 1/4 cup Sugar
2 tblsp. Cornstarch
1/4 tsp. Salt
2 cups Milk
2 Eggs
1 tblsp. Vanilla
2 cups Light Cream

Coarsely chop the peaches in a food processor or blender. Combine the peaches with 1/4 cup of sugar and chill. Combine 1 cup of sugar with the cornstarch and salt. Blend the milk gradually. Microwave on high (100%) for about 8 minutes or until thick, stirring two to three times. Beat the eggs and add, gradually, to the cornstarch mixture, stirring constantly. Microwave, on high (100%), about two minutes or until thick and creamy. Chill. Add the vanilla and cream to the mixture. Stir in the peaches. Place in an ice cream freezer and freeze, following the manufacturers directions.

From: Emily Griffith Opportunity School Quoted In The Spotlight Food Section Of The Rocky Mountain News, 07-10-94 Posted by: Rich Harper

9. Strawberries and Cream

1 pkt Strawberries
1 pkt Cream, whipping
1/4 cup Sugar
Place strawberries in a bowl. Whip the cream and, when it begins to thicken, add the sugar. Whip until quite thick and pipe through a pastry bag onto the strawberries.

From Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans

10. Scotch Whisky Trifle

COFFEE-CARAMEL CUSTARD

2/3 cup Half and half
6 Egg yolks
3/4 cup Dark brown sugar packed
3 tblsp. All-purpose flour
1 1/2 tsp. Vanilla extract
1 cup Whipping cream; chilled +2 tblsp. Whipping cream; chilled
1 1/4 tsp. Instant espresso powder-OR- instant coffee powder
3 tb Scotch whisky

TRIFLE

1 Frozen pound cake
1-lb.size -thawed, cut into 3/4" cubes
6 tblsp. Scotch whisky
1 cup Raspberry jam
1 pkt Fresh raspberries; -OR-24 oz -Frozen raspberries, thawed
2 Bananas; peeled,- halved lengthwise, sliced

TO FINISH

2 cups Whipping cream chilled
3 tblsp. Sugar
3 tblsp. Scotch whisky
1/2 pt Fresh raspberries

Semisweet chocolate - curled or grated for custard: Scald half and half in heavy medium saucepan. Whisk yolks, sugar and flour in top of double boiler until smooth. Gradually whisk in hot half and half. Set over boiling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes. Set top of double boiler over ice and chill custard, whisking occasionally. Mix in vanilla. Combine whipping cream and espresso powder in large bowl and stir until powder dissolves. Beat to firm peaks. Add Scotch and beat until firm. Fold cream mixture into cold custard in 2 additions. (Can be prepared 1 day ahead. Cover and refrigerate.)For trifle: Place half of pound cake cubes in 3-quart trifle bowl or glass bowl. Sprinkle with 3 tablespoons Scotch and toss. Heat jam in heavy small saucepan until just pourable. Spoon half of jam over cake and spread. Top with half of custard. Top with 1/2 the raspberries, making sure some berries show at sides of bowl. Top with half of bananas. Place remaining pound cake cubes in another bowl. Sprinkle with 3 tablespoons Scotch and toss. Layer fruit over. Spoon remaining jam over and spread. Top with remaining custard, then with other halves of raspberries and bananas. Cover and refrigerate until set, at least 3 hours. (Can be prepared 1 day ahead).Whip cream and sugar in large bowl to stiff peaks. Add 3 tablespoons Scotch and beat to firm peaks. Mound cream atop trifle. Garnish with fresh raspberries and chocolate.
From Bon Appetit, December 1990 per Karen Mintzias Fidonet COOKING echo