Preparation time - 5 minutes Cooking time - none Yield - 6 to 8 servings
- ONE CONTAINER OF FROZEN ITALIAN SHERBET, PASSION FRUIT FLAVOR
- ONE CONTAINER OF FROZEN ITALIAN SHERBET, PEAR FLAVOR
- ONE CONTAINER OF FROZEN ITALIAN SHERBET, RASPBERRY FLAVOR
- VODKA
Place one scoop of each flavour in a dessert bowl. Pour one ounce of vodka over the sherbert at serving time.
Preparation time - 5 minutes Cooking time - none Yield - 4 to 6 servings
- ONE CONTAINER OF FROZEN ITALIAN SHERBET, PEAR OR RASPBERRY FLAVOR
- PEAR OR RASPBERRY LIQUEUR
Place three scoops of sherbet in a dessert bowl and pour one ounce of the applicable liqueur over them at serving time.
Preparation time - 10 minutes Cooking time - none Yield - 6 to 8 servings
- ONE LARGE CANTALOUPE
- TWO THIRDS OF A CUP OF WHITE SUGAR
- ONE THIRD OF A CUP OF LEMON JUICE
- TWO TABLESPOONS OF MINT LEAVES, FINELY CHOPPED
Slice cantaloupe in quarters and remove seeds. Using a small scoop, make as many melon balls as possible and place in a glass bowl. In a small bowl, combine sugar, lemon juice and chopped mint. Mix well and pour over cantaloupe. Mix again to be sure fruit is coated with sugar mixture. Serve cold. Garnish with sprigs of mint.
Preparation time - 10 minutes Cooking time - none Yield - 4 to 6 servings
- SIX VALENCIAN ORANGES
- HALF A CUP OF WHITE SUGAR
- THREE OUNCES OF KIRSCH LIQUEUR
- MARASCHINO CHERRIES
Peel and slice the oranges and remove any seeds and all traces of the peel. Place slices in a glass bowl. Add the sugar and kirsch liqueur. Mix well, making sure all slices are covered with sugar and liqueur. Serve cold. Garnish with cherries.
Preparation time - 10 minutes Cooking time - none Yield - serves 4 to 6
- ONE RIPE BANANA, MASHED
- ONE EGG WHITE
- ONE CUP OF WHITE SUGAR
- ONE CUP OF ORANGE JUICE
- THREE QUARTERS OF A CUP OF WATER
- ONE TABLESPOON OF LEMON JUICE
- ONE OUNCE OF BARBADOS RUM
Put all ingredients, except egg white, in a bowl and mix well. Beat the egg white until stiff and fold into mixture. Pour into freezer tray or plastic freezer container and freeze until slushy, stir again and pour back into freezer tray and freeze until firm.
Preparation time - 20 minutes Cooking time - none Yield - serves 4 to 6
- HALF A CUP OF ORANGE JUICE
- HALF A CUP OF CRUSHED PINEAPPLE
- THREE QUARTERS OF A CUP OF WHITE SUGAR
- A QUARTER CUP OF LIME JUICE
- ONE AND ONE HALF OUNCES OF TRIPLE SEC
- ONE AND ONE HALF OUNCES OF VODKA
- ONE AND ONE HALF CUPS OF MILK
- ONE EIGHTH OF A TEASPOON OF SALT
- SIX MARASCHINO CHERRIES, FINELY CHOPPED
In a large bowl, dissolve sugar in fruit juices, add salt, cherries and crushed pineapple. Freeze to firm mush. Add milk, triple sec, vodka. Blend thoroughly, pour into freezer tray or plastic freezer container and continue to freeze until slushy, stir again and pour back into freezer tray and freeze until firm.
Preparation time - 10 minutes Cooking time - 10 minutes Yield - 4 to 6 people
- TWO CUPS OF CANNED(DRAINED) OR FRESH APRICOTS, VERY FINELY CHOPPED
- ONE AND ONE HALF TEASPOONS OF VANILLA
- ONE CUP OF FRESH MILK
- TWO CUPS OF FRESH CREAM
- FOUR EGG YOLKS
- TWO THIRDS OF A CUP OF WHITE SUGAR
- A PINCH OF SALT
Beat the egg yolks slightly and combine with the sugar and salt. Continue to beat until the sugar is dissolved and is thoroughly mixed. Scald the milk and pour over the egg yolks. Continue to stir briskly. Strain the mixture into the top of a double boiler and cook, stirring until the mixture slightly thickens. Set aside to cool. When cool add the cream, vanilla and apricots. Stir well or blend. Freeze in a freezer container.
Preparation time - 15 minutes Cooking time - none Yield - 4 to 6 servings
- HALF A CAN (8 OUNCES) OF SLICED PEACHES, DRAINED
- HALF A CAN (8 OUNCES) OF SLICED MANGOES, DRAINED
- TWO BANANAS
- ONE CUP OF ORANGE JUICE
- TWO TEASPOONS OF FRESH GINGER, FINELY CHOPPED
- ONE SMALL CAN OF KUMQUATS
- MINT LEAVES
Place peach and mango slices along with orange juice and ginger in a mixing bowl. Mix gently. Chill. Just prior to serving, peel bananas, slice and add to mixture. Garnish with kumquats and mint leaves.
Preparation time - 20 minutes Cooking time - none Yield - serves 6
- ONE CUP OF PINEAPPLE CHUNKS
- ONE CUP OF SEEDLES, WHITE GRAPES, HALVED
- TWO ORANGES, PEELED, IN SECTIONS
- TWO FRESH PEARS, PEELED, DICED
- ONE LARGE PEACH, PEELED, SLICED
- ONE CUP OF WHITE CHERRIES, STONED
- TWO CUPS OF FRESH STRAWBERRIES, HALVED
- FOUR TABLESPOONS OF SUGAR
- ONE OUNCE OF PEACH SCHNAPPS
- JUICE FROM TWO LEMONS
- GRATED COCONUT
- MARASCHINO CHERRIES
In a large glass bowl, combine all ingredients except sugar and lemon juice. Mix gently being careful not to break up fruit. Pour lemon juice and sugar over fruit. Chill. Garnish with coconut and maraschino cherries.
Preparation time - 30 minutes Cooking time - 15 minutes Yield - 2 dozen pieces
- HALF A CUP OF PECAN HALVES
- HALF A CUP OF CRUSHED HAZELNUTS
- ONE POUND OF LIGHT BROWN SUGAR
- THREE QUARTERS OF A CUP OF EVAPORATED MILK
Mix all ingredients together in a saucepan. Cook over medium heat, stirring until dissolved. Heat until mixture forms a soft ball in cold water, (approximately 10 to 20 minutes). Remove from heat and let mixture stand for about 5 minutes, then beat until it begins to thicken. Drop tablespoonfuls on to wax paper. After they become firm, store in airtight container or freeze until needed.
Preparation time - 15 minutes Cooking time - 30 minutes Yield - serves 4 to 6 people
- FOUR RIPE, FIRM, FRESH PEARS
- ONE CUP OF FRESH ORANGE JUICE
- ONE TABLESPOON OF LEMON JUICE
- ONE THIRD OF A CUP OF WHITE SUGAR
- ONE CINNAMON STICK
- FOUR CLOVES
- ONE EIGHTH OF A TEASPOON OF GROUND NUTMEG
- A PINCH OF SALT
Carefully peel and core pears. Cut into quarters. Place in baking dish. Mix the remaining ingredients in a saucepan, bring to a boil and pour over pears. Cover and bake for 20 minutes at 350F. Remove cover and cook for 10 minutes or until pears are tender. Baste with sauce after 5 minutes. Serve hot (or chilled).
Preparation time - 10 minutes Cooking time - 30 minutes Yield - serves 6 people
- EIGHT LARGE APPLES
- ONE CUP OF WATER
- ONE HALF CUP OF SOUR CREAM
- FOUR TABLESPOONS OF BRANDY
- TWO TABLESPOONS OF FLOUR
- ONE AND ONE HALF CUPS OF WHITE SUGAR
- ONE TEASPOON OF GROUND NUTMEG
- ONE QUARTER TEASPOON OF SALT
Peel and core apples, then chop into medium size pieces. Place in a saucepan with water. Cover and cook until apples are tender. Mix flour with one quarter cup of sugar, add to apples and cook until thickened. Stir in nutmeg, salt, sour cream, brandy and remaining sugar. Mix well. Serve cold.
Preparation time - 20 minutes Cooking time - 25 minutes Yield - serves 12 people
- THREE FRESH PEARS, PEELED, CORED, DICED
- THREE FRESH APPLES, PEELED, CORED, DICED
- THREE FRESH ORANGES, PEELED, SECTIONED
- ONE POUND OF SEEDLESS GRAPES
- ONE CUP OF WHITE SUGAR
- THREE QUARTERS OF A CUP OF WATER
- A PINCH OF SALT
- TWO CINNAMON STICKS
- A DASH OF CLOVE OIL
- ONE QUARTER TEASPOON OF FINELY GROUND ALLSPICE
- SPRIGS OF MINT LEAVES
Combine all ingredients in a large saucepan, except oranges, mint leaves and grapes. Mix well and bring to a boil. Cook until tender. Remove and discard cinnamon sticks. Chill mixture. Before serving add oranges and grapes. Garnish with sprigs of mint leaves.
Preparation time - 5 minutes Cooking time - none Yield - 4 to 6 persons
- TWO CANS OF LICHEE NUTS, AND JUICE
- TWO CANS OF MANDARIN ORANGE SECTIONS, AND JUICE
- ONE DOZEN MARASCHINO CHERRIES
- HALF AN OUNCE OF TRIPLE SEC OR COINTREAU LIQUEUR
In a glass bowl, add lichee nuts and juice, mandarin orange sections and juice and the liqueur. Rinse the maraschino cherries in water, then add to mixture. Gently mix. Serve chilled.
Preparation time - 35 minutes Cooking time - 20 minutes Yield - 6 to 8 people
- TWO POUNDS OF CHESTNUTS
- MILK
- ONE OUNCE OF COGNAC
- ONE TEASPOON OF VANILLA
- NINE OUNCES OF BUTTER
- ONE CUP OF SUGAR
- THREE OUNCES OF SEMI-SWEET CHOCOLATE
Peel the chestnuts. In a large saucepan, pour milk which has been flavoured with vanilla over the chestnuts to just cover them. Cook chestnuts until they are soft and milk has been completely absorbed. Puree in a blender. Heat puree. Add sugar and cognac to the hot puree without stirring. When the puree is cold add 7 ounces of butter in small pieces and beat the mixture until it whitens(or use a mixer). Pour into a cake pan and chill. Unmold and apply frosting. For the frosting, melt 2 ounces of butter and three ounces of chocolate, mix and pour over cake.
Preparation time - 5 minutes Cooking time - none Yield - serves 4
- SIX LARGE FRESH PEACHES, PEELED, PITTED, SLICED
- SIX TABLESPOONS OF BROWN SUGAR
- THREE TABLESPOONS OF BRANDY
In a glass bowl mix peach slices, brown sugar and brandy. Chill. Serve.
Preparation time - 10 minutes Cooking time - 10 minutes Yield - serves 4
- FOUR FRESH BANANAS, PEELED, HALVED LENGTHWISE
- ONE QUARTER CUP OF DARK BROWN SUGAR
- ONE QUARTER CUP OF DARK RUM
- ONE OUNCE OF BANANA LIQUEUR
- FOUR TABLESPOONS OF SWEET BUTTER
- MARASCHINO CHERRIES
Put the bananas in a buttered glass baking dish flat side down. Mix rum and banana liqueur. Sprinkle with sugar, butter and rum and liqueur. Bake about 10 minutes until the bananas are tender and the sugar has melted. After 5 minutes of baking, open oven and baste bananas with rum, liqueur and butter mixture. Serve hot. Garnish with maraschino cherries.
Preparation time - 25 minutes Cooking time - 2.5 to 3 hours Yield - one loaf
- HALF A CUP OF DRIED COCONUT
- ONE CUP OF WHITE SULTANA RAISINS
- TWO SLICES OF PINEAPPLE, DICED, DRAINED
- QUARTER CUP OF MARASCHINO CHERRIES, DRAINED, SLICED
- TWO AND THREE QUARTER CUPS OF ALL PURPOSE FLOUR
- HALF A TEASPOON GRATED NUTMEG
- ONE TEASPOON OF BAKING POWDER
- QUARTER TEASPOON OF SALT
- ONE CUP OF BUTTER
- ONE CUP OF WHITE SUGAR
- THREE EGGS, BEATEN
- TWO TEASPOONS OF VANILLA
- HALF A CUP OF WARM WATER.
Mix coconut and fruits. Sift together flour, nutmeg, baking powder and salt. Cream butter, and sugar, add eggs and beat well. Add vanilla, then the dry ingredients alternately with warm water. Fold in coconut and fruits. Turn into greased loaf pan or angel cake tin. Bake for 2.5 to 3 hours at 275F.
Preparation time - 25 minutes Cooking time - 10 minutes Yield - serves 6
- ONE AND ONE QUARTER POUNDS OF LARGE, RIPE, PITTED WELL COLORED CHERRIES
- SEVEN EIGHTHS OF A CUP OF WHITE SUGAR
- THREE QUARTERS OF A CUP OF WATER
- TWO TEASPOONS OF CORNSTARCH
- THREE TABLESPOONS OF KIRSCH, HEATED
In a porcelain or enamel pan place water and sugar, dissolve on low heat. Boil for 2 minutes. Put the cherries in the syrup and boil for 4 minutes. Dip cherries out with a silver spoon, draining carefully, and place in a silver or porcelain bowl. (Silver helps to conserve the color of the cherries). For the syrup - during the cooking, cherries lose their juice, so the syrup must be reduced by boiling down quickly to 1 cup. Mix corn starch with a little cold water, and when smooth, add little by little to the boiling syrup. Use silver spoon. Cook briefly, 7 to 8 seconds, being sure syrup does not simmer. Pour syrup over cherries, then add heated Kirsch. Flame at table.
Preparation time - 20 minutes Cooking time - 2 minutes Yield - serves 6
- THREE LARGE, FRESH PEACHES
- SIX LARGE, FRESH PLUMS
- JUICE OF THREE LIMES
- FRESHLY GRATED NUTMEG
In a large pot, bring water to a boil and add the fruit. Simmer for 30 seconds. Remove the fruit from the water and cool. Peel the fruit. Quarter the peaches and remove the pits. Quarter the plums and remove the pits. Arrange slices on a decorative glass plate and sprinkle with lime juice and fresh nutmeg to taste. Garnish with lime slices.
Preparation time - 10 minutes Cooking time - none Yield - serves 4
- ONE CUP OF WHOLE, FRESH RASPBERRIES
- ONE CAN OF MANGO SLICES, DRAINED
- SPRIGS OF FRESH MINT
- LIME JUICE
Gently mix fruit in a glass bowl. Serve in small glass bowls, sprinkle with lime juice and garnish with sprigs of mint.
Preparation time - 15 minutes Cooking time - 45 minutes Yield - serves 6
- SIX FRESH APPLES
- HALF A CUP OF BROWN SUGAR
- THREE QUARTERS OF A CUP OF CINNAMON
- TWO TABLESPOONS OF BUTTER
- HALF A CUP OF WATER
- HALF A CUP OF CALVADOS BRANDY OR APPLE BRANDY
- PREPARED MINCEMEAT
- FRESH CREAM
Core apples and peel the top half of the apple, leaving the peel covering the bottom half. Place in a shallow baking dish and fill with a mixture of brown sugar and cinnamon. Push 1 teaspoon of butter into each apple. Pour water and brandy into the dish and bake 400F, basting every 10 minutes for 30 minutes. When the apples are almost tender, remove from oven and fill cavities with mincemeat and return to oven. Bake 10 to 15 minutes more, basting every 5 minutes, until apples are tender. Serve warm with fresh cream. Can be made ahead and reheated.
Preparation time - 10 minutes Cooking time 60 minutes Yield - 8 to 10 servings
- FOUR PURPLE PLUMS, PITTED AND HALVED
- FOUR RED PLUMS, PITTED AND HALVED
- FOUR YELLOW PLUMS, PITTED AND HALVED
- TWO EGGS
- ONE TABLESPOON OF FINE, WHITE SUGAR
- ONE CUP OF WHITE SUGAR
- ONE TABLESPOON OF CINNAMON
- TWO TEASPOONS OF FRESH LEMON JUICE
- TWO OUNCES OF PLUM BRANDY
- ONE TEASPOON OF BAKING POWDER
- ONE CUP OF FLOUR
- HALF A CUP OF SOFT, UNSALTED BUTTER
- SALT TO TASTE
Preheat oven to 350F. Cream sugar, plum brandy and butter together until light in color. Sift flour with baking powder and salt. Mix the eggs and the flour into the sugar-butter mixture. Spoon mixture into a 9 inch springform pan. Cover top of batter with plum halves, skin side up. Sprinkle with fine white sugar, lemon juice and cinnamon (plum brandy optional). Bake for 60 minutes. Expect the plums to sink to the bottom of the torte. Serve warm.
Preparation time - 10 minutes Cooking time - none Yield - serves 4 to 6
- TWO PINTS OF MEDIUM SIZED STRAWBERRIES, SLICED
- ONE QUARTER CUP OF CREME DE CASSIS (CASSIS LIQUEUR)
- ONE TABLESPOON OF SUGAR
- HALF A CUP OF WATER
Combine the cassis liqueur, water and sugar in a small saucepan. Heat over medium heat for a few minutes until sauce has evaporated to half a cup. Cool. Pour over sliced, chilled strawberries.
Preparation time - 10 minutes Cooking time - none Yield - serves 8
- ONE DOZEN SANGUINE (BLOOD) ORANGES, PEELED, SLICED
- HALF A CUP OF SPANISH BRANDY OR GRAND MARNIER
- TWO TABLESPOONS OF WHITE SUGAR
- SPRIGS OF MINT LEAVES
Remove all traces of peel, pith and seeds from orange slices. Place in a large bowl. Add brandy and sugar. Mix carefully so as not to break slices. Serve in glass bowls and garnish with sprigs of mint leaves.
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