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Talk of The Villages Florida - Rentals, Entertainment & More
Talk of The Villages Florida - Rentals, Entertainment & More
Talk of The Villages Florida - Rentals, Entertainment & More
Talk of The Villages Florida - Rentals, Entertainment & More
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#1
11-03-2013, 07:08 AM
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No cook holiday recipe
CRANBERRY ORANGE RELISH 2 CUPS FRESH CRANBERRIES (BAG IN PRODUCE DEPT) 1 LARGE SEEDLESS NAVAL ORANGE 1/2 CUP SUGAR 1/4 CUP "GRAND MARNIER" ORANGE LIQUEUR ** Wash orange, but do not peel it. Cut seedless naval orange into small 1 inch pieces. Combine cranberries and orange pieces in a food processor or strong blender CHOP (do not puree). Add sugar and Grand Marnier Orange Liqueur Pulse until combined. Refrigerate for at least six hours or overnight. Can be made a day ahead. Put in a pretty bowl and bring to your next party "invite" or serve in your own home. p.s. **Frozen orange juice concentrate may be used in place of the Grand Marnier Orange Liqueur.
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#2
11-03-2013, 07:35 AM
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Quote:
I used to have my kindergarteners grind this up with one of those hand grinders for a fun "cooking" project. Wonderfully messy and the helping mom's were a little...um surprised. The orange got dropped on the floor several times during the process. We TRIED to wash it off each time.
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It is better to laugh than to cry. |
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#3
11-03-2013, 08:41 AM
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No bake no cook key lime dessert balls
Note:
Use regular limes if Key Limes are not available. Unsweetened coconut is usually labeled as "desiccated" or pulverized......is sold in health food stores. No bake recipe makes 12 servings if serving size is two portions. Serve in wine glass if two dessert balls are offered....... Serve in parfait glass if more are offered......... Garnish with wedge of Key Lime..... KEY LIME DESSERT BALLS INGREDIENTS: 2/3 CUP GRAHAM CRACKER CRUMBS (4 LONG GRAHAM CRACKERS) 6 TABLESPOONS SWEETENED CONDENSED MILK like Eagle Brand 1 TEASPOON GRATED KEY LIME RIND 1 1/2 TABLESPOONS FRESH KEY LIME JUICE 1 TEASPOON VANILLA EXTRACT 1 CUP SHREDDED UNSWEETENED COCONUT, DIVIDED (Divided into 2/3 cup plus another 1/3 cup which is to roll the balls in) 1 1/4 CUPS POWDERED SUGAR (CONFECTIONERS SUGAR) COMBINE GRAHAM CRUMBS, SWEETENED CONDENSED MILK, KEY LIME RIND, KEY LIME JUICE AND VANILLA IN A MEDIUM BOWL. ADD 2/3 CUP OF THE COCONUT. BEAT WITH A MIXER AT MEDIUM SPEED FOR 1 MINUTE OR UNTIL NO LONGER GRAINY. ADD POWDERED SUGAR, 1/4 CUP AT A TIME, BEATING UNTIL WELL MIXED. COVER AND CHILL FOR 20 MINUTES. SHAPE CRUMB MIXTURE INTO 24 BALLS, ABOUT 1 TEASPOON EACH. PLACE REMAINING 1/3 CUP COCONUT IN A SHALLOW BOWL. ROLL BALLS IN COCONUT. THEY SHOULD LOOK LIKE SNOW BALLS. REFRIGERATE BALLS IN AIRTIGHT CONTAINER FOR UP TO ONE DAY. SERVE IN SEE THROUGH GLASS WITH KEY LIME WEDGE. WINE GLASS OR PARFAIT GLASS. THESE ARE ALSO CALLED SNOWBALLS. NO BAKE DESSERT OR NICE TO TAKE AS A GIFT TO SOMEONE'S HOME.... WHO DOES NOT LIKE COCONUT AND KEY LIMES?
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#4
11-03-2013, 08:47 AM
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We got some grapefruit from our TV home back to Virginia and I will try this recipe with this bitter sweet change. Thanks again for sharing it. |
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#5
11-03-2013, 08:52 AM
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#6
11-05-2013, 06:48 AM
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No bake spiced pumpkin cream parfaits
Spiced Pumpkin Cream Parfaits with Chantilly Whipped Cream and Honey-Graham Crumble
(Makes 4, 8 ounce-sized glass servings) Easily doubled, etc. Ingredients: • Chantilly Whipped Cream (recipe below) or use Cool Whip as I have • Spiced Pumpkin Cream (recipe below) 20 graham cracker sheets, finely processed in food processor 3 tablespoons honey 2 tablespoons apple sauce ¼ teaspoon cinnamon, plus for sprinkling as garnish • Pinch salt Preparation: -Begin by preparing your Chantilly Whipped Cream (recipe below), and place into the fridge to keep cold. YOU CAN TOTALLY SKIP THIS STEP AND USE COOL WHIP AS I DO. -Next, prepare your Spiced Pumpkin Cream (recipe below), and place into the fridge to keep cold. -Place the finely processed graham crackers into a medium-sized bowl, and add in the honey, apple sauce, cinnamon and pinch of salt; using your fingers, combine the ingredients together until they become moist and form a graham cracker "crumble"; cover with plastic to keep from drying out, and set aside until ready to assemble the parfaits. -To assemble the parfaits, place your glasses in front of you, in a row; add about 4 tablespoons worth of the graham cracker "crumble" into the bottom of each glass; next, pipe in about 4 tablespoons worth of the Spiced Pumpkin Cream over the crumble, and then, pipe in about 3-4 tablespoons worth of the Chantilly Whipped Cream over that; repeat the layering process once again by adding a layer of the graham "crumble", then the Spiced Pumpkin Cream, and finally, a generously piped dollop of the Chantilly Whipped Cream in the center of the top of the parfait; finish by sprinkling a touch of cinnamon over top, and chill in the fridge for at least an hour before serving. Chantilly Whipped Cream ingredients: (This is delicious, but COOL WHIP is fine as well) 16 fluid ounces heavy whipping cream, cold 2 ½ tablespoons super-fine sugar 2 teaspoons pure vanilla extract Preparation: -Add the cold whipping cream to the bowl of a standing mixer fitted with a whisk attachment, and begin whipping the cream on medium-high speed; once the cream begins to thicken slightly, sprinkle in the sugar, and then add in the vanilla extract, and finish whipping until stiff peaks form; next, take about 1 heaping cup's worth of the whipped cream, place it into a small bowl and cover with plastic, and set aside in the fridge for a moment to keep cold (you will fold this reserved cream into the Spiced Pumpkin Cream in a moment); take the remainder of the whipped cream, and spoon it into a piping bag or a large ziplock bag (cut the corner off the ziplock bag when you're ready to pipe the cream into the glassed), and place into the fridge to keep cold until ready to use. Spiced Pumpkin Cream ingredients: 8 ounces mascarpone cheese, room temperature 1 cup pumpkin pie filling 2 tablespoons plus 1 teaspoon super-fine sugar 1 tablespoon brown sugar 1 teaspoon dark rum ¼ teaspoon pumpkin pie spice 1 cup reserved Chantilly Cream (or Cool Whip) Preparation: ( ziplock bag works just fine) -In a large bowl, add the room temperature mascarpone cheese, and with a spatula, gently stir it to smooth and fluff a little bit; next, add in the 1 cup of pumpkin pie filling, and gently fold/blend that into the mascarpone cheese; next, add in the super-fine and the brown sugars, the rum and the pumpkin pie spice, and blend those in well; finally, fold in the 1 cup of reserved Chantilly Cream, blending it in gently, but well; spoon the Spiced Pumpkin Cream into a piping bag or large ziplock bag (cut the corner off of the ziplock bag when you're ready to pipe the cream into the glasses), and place into the fridge to keep cold until ready to use. It really is not as complicated as this long recipe appears to be..........Cool Whip is great for parfaits. If you don't have parfait glasses, just use a big wine glass........or big Sundae glass. Recipe is easy to double or triple. Really delish. Keeps oven free for other things that need oven space........these are make ahead and just store in frig. |
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