Home Party Dessert Recipe
8/17/2009
Fluffy Raspberry Torte
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
16 oz miniature marshmallows
1 cup milk
2 cups heavy whipping cream, whipped
4 cups fresh raspberries
1/2 cup chopped pecans
>how to make<
*In a small bowl, combine the cracker crumbs, butter and sugar.
*Set a side 1/4 cup for topping.
*Press remaining crumb mixture onto the bottom and 1 1/2" up the sides of a 9" springform pan; set aside.
*In a large saucepan, combine marshmallows and milk.
*Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool.
*Fold in whipped cream, raspberries and pecans.
*Pour into prepared crust.
*Top with remaining crumb mixture.
*Cover and refrigerate overnight.
*Remove sides of pan.
-serves 12-
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
16 oz miniature marshmallows
1 cup milk
2 cups heavy whipping cream, whipped
4 cups fresh raspberries
1/2 cup chopped pecans
>how to make<
*In a small bowl, combine the cracker crumbs, butter and sugar.
*Set a side 1/4 cup for topping.
*Press remaining crumb mixture onto the bottom and 1 1/2" up the sides of a 9" springform pan; set aside.
*In a large saucepan, combine marshmallows and milk.
*Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool.
*Fold in whipped cream, raspberries and pecans.
*Pour into prepared crust.
*Top with remaining crumb mixture.
*Cover and refrigerate overnight.
*Remove sides of pan.
-serves 12-
Labels: no-bake torte, raspberry recipe, raspberry torte, springform cake recipe, torte recipe
8/02/2009
Summer Fruit Shortcake
Almond Scone:
2 3/4 cups all purpose flour
1/4 cup sugar
3/4 t baking soda
1/2 t salt
1/2 t cinnamon
1/4 cup sliced almonds
8 T butter
3/4 cup buttermilk
1 large egg
1 egg white
1/2 t water
Filling:
8 cups summer fruits
1/2 cup sugar
2 cup heavy whipping cream
1/2 cup brown sugar
2 T almond-flavored liqueur
>how to make<
(Scone)
*Preheat oven to 375 degrees.
*Sift together the dry ingredients into a large bowl.
*Cut in the butter with a pastry cutter until it is the texture of coarse crumbs.
*Stir in sliced almonds.
*In a separate bowl, mix together 1 egg and buttermilk.
*Make a well in the center of the dry ingredients and pour the liquid into it.
*Combine with a few swift strokes.(Dough should form a ball.)
*Place dough on a lightly floured surface and pat into a circle about 3/4" thick.
*Carefully place on a baking sheet and cut into 8 wedges, but do not separate.
*Brush lightly with the egg white glaze.
*Bake 30~35 minutes, until scones are cooked through and golden.
*Cool slightly.
(Filling)
*Place sliced stone fruits or/and other fruits of your choice into a large bowl and sprinkle with sugar.
*Mix gently and let sit to get juicy.
*In a chilled bowl, whip cream and brown sugar with a mixer until cream forms soft peaks.
*Fold in the almond flavored liqueur if you like.
*Refrigerate until ready to use.
(Assemble)
*To serve, split scones and place on plates.
*Divide fruit mixture over scones and top with whipped cream.
*Place scone tops back on, slightly askew.
-serves 8-
Almond Scone:
2 3/4 cups all purpose flour
1/4 cup sugar
3/4 t baking soda
1/2 t salt
1/2 t cinnamon
1/4 cup sliced almonds
8 T butter
3/4 cup buttermilk
1 large egg
1 egg white
1/2 t water
Filling:
8 cups summer fruits
1/2 cup sugar
2 cup heavy whipping cream
1/2 cup brown sugar
2 T almond-flavored liqueur
>how to make<
(Scone)
*Preheat oven to 375 degrees.
*Sift together the dry ingredients into a large bowl.
*Cut in the butter with a pastry cutter until it is the texture of coarse crumbs.
*Stir in sliced almonds.
*In a separate bowl, mix together 1 egg and buttermilk.
*Make a well in the center of the dry ingredients and pour the liquid into it.
*Combine with a few swift strokes.(Dough should form a ball.)
*Place dough on a lightly floured surface and pat into a circle about 3/4" thick.
*Carefully place on a baking sheet and cut into 8 wedges, but do not separate.
*Brush lightly with the egg white glaze.
*Bake 30~35 minutes, until scones are cooked through and golden.
*Cool slightly.
(Filling)
*Place sliced stone fruits or/and other fruits of your choice into a large bowl and sprinkle with sugar.
*Mix gently and let sit to get juicy.
*In a chilled bowl, whip cream and brown sugar with a mixer until cream forms soft peaks.
*Fold in the almond flavored liqueur if you like.
*Refrigerate until ready to use.
(Assemble)
*To serve, split scones and place on plates.
*Divide fruit mixture over scones and top with whipped cream.
*Place scone tops back on, slightly askew.
-serves 8-
Labels: breakfast recipe, scxone recipe, summer fruit recipe