Ingredients:
1 can (11 oz) Mandarin Oranges
1 package orange Jell-O
1 pint orange sherbet
1-2 cups miniature marshmallows
Directions:
1. Drain juice from mandarin oranges into a measuring cup.
2. Add enough water to measure 1 cup; Heat liquid to boiling.
3. Empty orange gelatin into a bowl and pour hot liquid over it. Stir until dissolved.
4. Spoon in sherbet. Stir until melted.
5. Fold in mandarin oranges and marshmellows.
6. Pour into 1 quart mold or 13 x 9 pan. Chill until set.
Tips
1. This is a sweet concoction that is good with any meal. My favorite is Thanksgiving turkey.
Whipping Cream
It's interesting to me how in one family we can have two different standard ways to make whipping cream. Never put that together until last Thanksgiving when I discovered that my nephew learned from my sister who made hers differently than I did and we both learned from our mother. Yet, essentially it boils down to one thing. Whipping cream + (some form of sugar) + (some flavoring) = dessert topping!
Ingredients:
For our standard family recipes to make two cups of whipped cream:
1 cup whipping cream or heavy whipping cream (whipping process doubles the cream)
1-2 tablespoons granulated sugar, powdered sugar, superfine sugar
1 tsp vanilla flavoring
Method:
1. Place bowl and beaters in freezer and leave until chilled.
2. Pour whipping cream into chilled bowl and mix on low for 20-30 seconds until bubbles form.
3. Turn mixer to medium and mix until the cream thickens and a light trail is left in the cream.
4. Turn mixer to high and beat until the cream forms soft peaks when the beaters are pulled from the liquid. Stop and add sugar and flavoring.
5. Continue beating until the cream forms soft, firm peaks (if you want to fold into something else) or stiff peaks for use alone on a dessert.
6. Do not overbeat. The cream will separate.
Variations on Flavorings
1/4 Teaspoon Almond Extract
1 Teaspoon Flavored Liqueur
1 Teaspoon Brandy or Rum
1 to 2 Teaspoons Citrus Zest
1 to 2 Teaspoons instant coffee, plus 1 Teaspoon vanilla
2 Tablespoons cocoa, plus 1 Teaspoon vanilla
Cinnamon, sprinkle on top when ready to serve
Tips:
1. How was it made differently between my sister and I? She used powdered sugar and I used granulated sugar. Each sugar makes a completely different textured whipped topping. Powdered sugar will help the cream stay blended for use over several days, but granulated makes it sweeter. So choose depending upon the recipe or how long you anticipate needing to use the cream.
2. In all the years of making whipped cream, I've only had one time when the cream wouldn't whip. But it does happen. Check your expiration date when you buy the cream to make sure it is fresh.
3. Be sure to check RecipeTips.com if you need to know the differences between the types of creams you find in the grocery store or if you'd like turn whip cream into a frosting type topping that can be used to decorate cakes.
Ingredients:
For our standard family recipes to make two cups of whipped cream:
1 cup whipping cream or heavy whipping cream (whipping process doubles the cream)
1-2 tablespoons granulated sugar, powdered sugar, superfine sugar
1 tsp vanilla flavoring
Method:
1. Place bowl and beaters in freezer and leave until chilled.
2. Pour whipping cream into chilled bowl and mix on low for 20-30 seconds until bubbles form.
3. Turn mixer to medium and mix until the cream thickens and a light trail is left in the cream.
4. Turn mixer to high and beat until the cream forms soft peaks when the beaters are pulled from the liquid. Stop and add sugar and flavoring.
5. Continue beating until the cream forms soft, firm peaks (if you want to fold into something else) or stiff peaks for use alone on a dessert.
6. Do not overbeat. The cream will separate.
Variations on Flavorings
1/4 Teaspoon Almond Extract
1 Teaspoon Flavored Liqueur
1 Teaspoon Brandy or Rum
1 to 2 Teaspoons Citrus Zest
1 to 2 Teaspoons instant coffee, plus 1 Teaspoon vanilla
2 Tablespoons cocoa, plus 1 Teaspoon vanilla
Cinnamon, sprinkle on top when ready to serve
Tips:
1. How was it made differently between my sister and I? She used powdered sugar and I used granulated sugar. Each sugar makes a completely different textured whipped topping. Powdered sugar will help the cream stay blended for use over several days, but granulated makes it sweeter. So choose depending upon the recipe or how long you anticipate needing to use the cream.
2. In all the years of making whipped cream, I've only had one time when the cream wouldn't whip. But it does happen. Check your expiration date when you buy the cream to make sure it is fresh.
3. Be sure to check RecipeTips.com if you need to know the differences between the types of creams you find in the grocery store or if you'd like turn whip cream into a frosting type topping that can be used to decorate cakes.
Pumpkin Pie and Toppings
Pumpkin pie - a Thanksgiving tradition. At least at my house it is. I love pumpkin pie! Pumpkin pies are one of the easiest things to make and with pre-made crusts bought from the store, it couldn't be simpler. But whether you make your own or buy frozen and bake, or buy from a bakery - here also are a few toppings that can dress up your dessert.
Basic Pumpkin Pie Recipe
Ingredients
1 pkg unbaked pie crust (usually 2 in package) - you need 1 for a 9-inch pie
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
Directions (from the Libby's Can)
1. Preheat oven to 425 degrees F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
TOPPINGS
Streusel topping: While the pie bakes, combine 2 tablespoons of flour, 2 tablespoons of brown sugar, 2 tablespoons of room-temperature butter and 1/2 chopped pecans. About 10 minutes before the pie will be done, remove from the oven and spinkle streusel evenly on top. Return pie to oven and bake until streusel has browned.
Cream Cheese Cinnamon Swirl: Microwave 3 ounces of cream cheese for 10 seconds, until soft. Fold in 2 tablespoons light-brown sugar and 1/2 teaspoon ground cinnamon. About 20 minutes before the pie is done remove from oven and dollop cream cheese mixture on top. Using a fork, gently swirl the cream cheese into the pie. Return to oven and bake until done.
Whipped cream: If you want homemade without whipping it on Thanksgiving day, don't whip it ahead because it will separate. Instead, the day before you can whip in your usual manner and add a tub of Cool Whip. The mixture will then be stable enough for the next day's dinner. See tomorrow's post for more ways to whip cream for Thanksgiving and Christmas desserts!
Basic Pumpkin Pie Recipe
Ingredients
1 pkg unbaked pie crust (usually 2 in package) - you need 1 for a 9-inch pie
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
Directions (from the Libby's Can)
1. Preheat oven to 425 degrees F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
TOPPINGS
Streusel topping: While the pie bakes, combine 2 tablespoons of flour, 2 tablespoons of brown sugar, 2 tablespoons of room-temperature butter and 1/2 chopped pecans. About 10 minutes before the pie will be done, remove from the oven and spinkle streusel evenly on top. Return pie to oven and bake until streusel has browned.
Cream Cheese Cinnamon Swirl: Microwave 3 ounces of cream cheese for 10 seconds, until soft. Fold in 2 tablespoons light-brown sugar and 1/2 teaspoon ground cinnamon. About 20 minutes before the pie is done remove from oven and dollop cream cheese mixture on top. Using a fork, gently swirl the cream cheese into the pie. Return to oven and bake until done.
Whipped cream: If you want homemade without whipping it on Thanksgiving day, don't whip it ahead because it will separate. Instead, the day before you can whip in your usual manner and add a tub of Cool Whip. The mixture will then be stable enough for the next day's dinner. See tomorrow's post for more ways to whip cream for Thanksgiving and Christmas desserts!
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