Amazing Asparagus Layer Cake

 

Prep: 45 mins

Cool: 1 hr

Bake: 40 mins at 350°

Servings: 16

Ingredients

Ingredient Checklist

• 1 pound asparagus, trimmed* and cut up
• 1 cup boiling water
• ¾ cup butter
• 1 ½ cups packed brown sugar
• 2 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup chopped nuts
• ½ cup snipped pitted dates
• ½ cup light raisins
• 1 recipe Cream Cheese Frosting (see recipe below)

Directions

• Step 1

Cook the cut-up asparagus, covered, in the boiling water for about 10 minutes or until tender. Cool slightly. Transfer asparagus and cooking liquid to a blender container or food processor bowl; cover and blend or process until pureed. (You should have 2 cups; add water if necessary.) Set aside.

• Step 2

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds or until softened. Add brown sugar and beat until well combined. Beat in eggs.

• Step 3

In another bowl, stir together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add to creamed mixture alternately with asparagus puree, beating until just combined after each addition. With a wooden spoon, stir in nuts, dates and raisins.

• Step 4

Pour into 2 greased and floured 8x1-1/2-inch or 9x1-1/2-inch round baking pans or one 13x9x2 inch baking pan.

• Step 5

Bake in a 350 degree F oven for 40 to 45 minutes for the 8-inch pans, 35 to 40 minutes for the 9-inch pans and about 30 minutes for the 13x9x2-inch pan or until a toothpick inserted near the centers comes out clean.

• Step 6

Cool on wire racks for 10 minutes. Remove round layers from pans. Cool thoroughly on racks. Frost top of one layer with Cream Cheese Frosting. Place second layer on top; frost top and sides. (For 13x9x2-inch cake, leave in pan and frost only the top.) Makes 16 servings.

*

To prepare asparagus, wash and scrape off scales, if you like. Break off the woody bases at the place where the spears snap easily.

Serve with goat cheese panna cotta. Dessert from Iona.

Cannoli Cream Filling

 Ingredients

24 oz Whole milk ricotta cheese

 8 oz Mascarpone cheese

1 C powdered sugar

2 tsp fresh orange zest

1 tsp vanilla

1 C heavy whipping cream

Instructions

1. Spread ricotta over 2 layers of paper towels covered with 2 more layers of paper towels on a rimmed baking sheet. Rest to drain for 15 minutes.

2. In a large bowl, mix the cheeses with a rubber spatula until smooth. Add the 10x sugar, zest, and vanilla. Gradually whisk in the whipping cream until smooth and fluffy. Spoon into a zip lock bag and refrigerate until needed.

3. When ready, snip off the end of a corner and pipe into cannoli shells. Sprinkle ends with mini chocolate chips or chopped pistachios. Sprinkle with more 10x sugar. Chill until ready to eat.

I buy the small cannoli shells from Market Basket.

Pistachio Cream

 Ingredients

1 1/4 C raw, unsalted pistachios, shelled

2 TBS unsalted butter

3/4 C whole milk or cream

4 oz good white chocolate chopped (about 1 cup)

2 TBS confectioner's sugar

1/4 tsp kosher salt

Instructions

1. Bring medium-sized pot of water to a boil and add shelled pistachios. Boil for 3 minutes, then drain and place on a clean kitchen towel.

2. Fold towel over to cover, and rub nuts in towel to loosen the skins. Discard the skins. Make sure the nuts are completely dry, then add to the blender.

3. Add butter and 1/4 C milk to a small microwaveable bowl. Heat in 20 second bursts, just until the butter is melted and milk is hot. Add white chocolate and stir until melted. If it needs more melting, heat for another 10-15 seconds and stir.

4. Add 10x sugar and salt to the blender with the nuts. Scrape in the melted white chocolate/butter mixture. Pulse on medium speed until the pistachios turn into a paste.

5. Slowly, add a few TBS at a time of remaining milk until it's the desired thickness. Remember to stop the blender to scrape down the sides. Blend 30 seconds until its smooth, transfer to airtight container til ready to use. Will last 2 weeks in the fridge.

I like to add this to cannoli cream to make a pistachio cannoli.

Goat Cheese Panna Cotta

Ingredients

Goat Cheese Panna Cotta:

• 2 cups heavy whipping cream

• 1/2 cup whole milk
• 1/2 cup sugar

• 1/2 vanilla bean, split and scraped (or substitute 1/2 teaspoon vanilla extract)

• 1 teaspoon powdered gelatin

• 3 ounces mild chèvre goat cheese


Strawberries:

• 1 cup quartered strawberries
• 1/2 cup sugar
• 2 tablespoons Grand Marnier or other orange-flavored liqueur
• Thinnly sliced shisho leaves for garnish (optional)

Method

To prepare the panna cotta, bring the cream, milk, sugar, and vanilla to a boil. Turn off the heat and add the gelatin, stirring until dissolved. Add the goat cheese and stir until smooth. Strain through a fine-meshed sieve and discard the vanilla bean pod.

Divide the mixture among 6 ramekins placed on a half sheet pan or cookie sheet. Refrigerate until set, approximately 3 to 5 hours.

To prepare the strawberries, combine the strawberries, sugar, and Grand Marnier in a bowl and let sit for 30 minutes.

To serve, unmold the panna cotta by dipping the ramekin in hot water and running a knife around the edge of the panna cotta. Invert onto a plate. Arrange the strawberries around the panna cotta. Garnish with the sliced shiso leaves, if using.

Yield

6 servings

Crepes

2 c AP flour
2 tsp granulated sugar
1/2 tsp salt
3 c whole milk
4 large eggs
3 TBS melted unsalted butter
+ 2 more TBS melted butter for cooking the crepes

Whisk flour, sugar and salt together in a medium bowl.

Whisk milk and eggs in a separate bowl. Add half the milk mixture to the flour bowl and whisk until smooth.  Whisk in the 3 TBS melted butter until incorporated. Whisk in remaining milk mixture until smooth. (Batter can be refrigerated up to 2 days before cooking the crepes - will need to whisk again.)

Brush bottom of a 12-inch nonstick skillet lightly with remaining melted butter (and brush between each crepe as well). Heat skillet over medium heat until hot- about 2 minutes.  Add 1/3 c batter to center of skillet and simultaneously lift and rotate skillet in circular motion to swirl the batter all over the bottom of pan. Cook crepes until the edges look dry and start to curl and bottom of crepe is light golden (60-90 seconds).  Using the rubber spatula, lift edge and flip crepe to lightly cook the other side.  Then lift over to slide onto plate.  Continue cooking and stacking your crepes. (Adjust burner heat to keep the crepes just right.)  You can keep the crepes in the refrigerator for 2 days if needed.

With your crepes you can make lots of sweet or savory dishes, for example:

1. Cheese blintzes

Make filling - Stir together
  11 ounces (1 1/4 c + 2 TBS) whole milk Ricotta cheese
  1/2 c 10x sugar
  1 ounce softened cream cheese
  1/4 tsp salt
Keep in the refrigerator ( up to 2 days) until ready to make blintzes.

Working with 1 crepe at a time, spoon 2 TBS filling onto crepe about 2" from the bottom edge and spread into a 4-inch line.  Fold the bottom edge over the filling, then fold sides over filling and gently roll crepe into a tidy package (like an enchilada or burrito). Repeat with remaining crepes. (Assembled blintzes can be stored in the refrigerator up to 24 hours or frozen up to a month.)

When ready to serve, saute the fresh or frozen blintzes in butter, seam-side down until golden (about 2-3 minutes per side if fresh, 6-9 minutes if frozen).  Serve on plate with raspberry sauce or cherry heated cherry pie filling.

2. Crepe Suzette

Bring fresh OJ, and sugar (and optional Grand Marnier) in large skillet over medium heat.  Add butter 1 TBS at a time whisking until incorporated; stir in salt. Continue to gently simmer until sauce is slightly thickened.

2/3 c fresh orange juice
2/3 c sugar
2 TBS Grand Marnier - optional
6 TBS chiller butter cut into pieces
1/4 tsp kosher salt

Slide crepe into sauce and fold into fourths (looks like a pie slice). Carefully plate the crepes. Pour remaining sauce over the crepes. Figure 2 crepes per serving.  Yum!

Dark Chocolate Mousse

Ingredients:

·         3 1/2 ounces dark chocolate, chopped

·         1 tablespoon butter

·         2 tablespoons water

·         1/8 teaspoon ground dried chipotle pepper

·         1 tiny pinch salt 

·         2 large egg yolks

·         2 tablespoons water

·         1 tablespoon white sugar

·         1/2 cup heavy whipping cream, chilled

·         1 tablespoon heavy whipping cream, chilled

Directions:

1. Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.
2. Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.
3. Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.
4. Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.  Serve with a dollop of whipped cream and some shaved chocolate atop.

PATE a CHOUX

INGREDIENTS

·         1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces

·         1 cup water

·         1/2 tsp salt

·         1 tsp sugar

·         1 1/4 cups all-purpose flour

·         4 large eggs, plus 1 large egg white

Preheat oven to 425

DIRECTIONS

1.       Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.

2.      Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.

3.      Spoon out small balls (about a heaping TBS) of dough onto a Silpat or parchment paper lined baking sheet, with at least an inch separating spoonfuls. Place in oven and cook 10 minutes and then lower to 350F and cook for another 15-20 minutes, until puffed up and lightly golden.

YIELD: MAKES ENOUGH FOR 2-3 DOZEN CREAM PUFFS

Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and éclairs. Martha Stewart Living, November 2005

To modify recipe for cheddar cheese gorgères; omit the sugar, the extra egg white, and the extra ¼ c flour.

At the end (after the eggs):

Stir in 1 cup (4 oz) shredded sharp cheddar cheese (or gruyere),

            2 tsp fresh thyme,

and freshly ground pepper.

Makes about 2 dozen cheese puffs as an appetizer. Can stuff inside with pepper jelly or pulled pork, but they are great by themselves.

DO AHEAD: Dough can be made 4 hours ahead. Cover and chill.   Gougères can be baked 2 hours ahead; reheat before serving. You can also freeze the uncooked spoonfuls and bake at a later time, or freeze the cooked puffs and warm up at a later time.

Easy Caramel Sauce

1 c packed brown sugar
1/2 c butter
1/4 c milk
1 tsp vanilla extract

Bring butter, brown sugar, and milk to a gentle boil, and cook until thicken 1-2 minutes. Remove from heat and stir in vanilla.

Especially good on vanilla ice cream!

Almond Puff Loaf

 

First Layer

1/2 cup (1 stick) butter*, cut into pats or 1/2-inch cubes

·         1 cup unbleached all-purpose flour

·         1/4 cup water

·         *If you're using unsalted butter, add 1/4 teaspoon salt.

Second Layer

·         1 cup water

·         1/2 cup (1 stick) butter*

·         1 cup unbleached all-purpose flour

·         3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they're cold from the fridge

·         1 teaspoon almond extract

·         *If you're using unsalted butter, add 1/4 teaspoon salt.

Topping

·         2/3 cup jam or preserves

·         1/2 to 2/3 cup slivered or sliced almonds, toasted in a 350°F oven for about 7 to 10 minutes, or until they're a light, golden brown

Icing

·         1/2 cup confectioners' sugar

·         1 teaspoonvanilla

·         4 teaspoons milk or water (approximately)

First Layer

·4 ounces (1 stick) butter*, cut into pats or 1/2-inch cubes

·4 1/2 ounces King Arthur Unbleached All-Purpose Flour

·2 ounces water

·*If you're using unsalted butter, add 1/4 teaspoon salt.

Second Layer

·8 ounces water

Directions

1.   Preheat the oven to 350°F. Lightly grease (or line with parchment) a large cookie sheet.

2.   First layer: In a medium-sized mixing bowl, combine the butter, flour, and salt (if you're using it), working the butter into the flour with a pastry blender or fork, your fingers, or a mixer. Mix until everything is crumbly, then stir in the water. The dough will become cohesive, though not smooth.

3.   Divide the dough in half; if you're using a scale, each half will weigh about 4 5/8 ounces. Wet your hands, and shape each piece of this wet dough into a rough log. Pat the logs into 10" x 3" rectangles on the sheet, leaving at least 4" (but preferably 6") between them, and 2" on each side. These puff up in the oven (hence the name), and you need to leave them room for expansion.

4.   Second layer: In a medium-sized saucepan, bring the water and butter to a boil. Stir until the butter melts, then add the flour (and salt, if you're using it) all at once. Stir the mixture with a spoon till it thickens, begins to steam, and leaves the sides of the pan; this will happen very quickly.

5.   Transfer the stiff batter to a mixing bowl, or the bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit.

6.   Add the eggs one at a time, beating well after each addition; beat until the batter loses its "slimy" look, and each egg is totally absorbed.

7.   Mix in the almond extract.

8.   Divide the batter in half. Spread half the batter over one of the dough strips on the pan, covering it completely. Repeat with the remaining batter and dough.

9.   With a spatula (or your wet fingers) spread the batter until it completely covers the entire bottom layer of dough. Smooth it out as best you can.

10.           Bake the pastry for 50 minutes to 1 hour, or until it's a deep golden brown. Remove it from the oven, and transfer each pastry to a wire rack.

11.           Topping: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites are raspberry and apricot.)

12.           Sprinkle the toasted almonds atop the jam. By this time, your beautifully puffed pastries are probably starting to sink; don't worry, this is all part of the plan.

13.           Icing: Stir together the sugar, vanilla, and enough milk or water to form a thick but "drizzlable" icing.

14.           Drizzle the icing atop the pastries.

15.           Cut into squares or strips to serve.

 

Recipe from King Arthur Flour. Can be made the day before.

Dark Chocolate Amarone Cremoso

300 grams dark chocolate (70% cacao) (10.5 oz)
100 Milliliters whole milk (3.5 oz)
1.5 TBS kayro syrup
5 oz butter
1 egg
150 grams amaretti biscuits (6 oz pkge)
40 grams meringue (about a 2 egg white + 2/3 c superfine sugar whipped and baked)
70 grams dried cherries
37 grams caramel pieces

1.Warm milk, syrup, pinch salt, and butter into a saucepan, add the chocolate and melt, stirring until combined.
2. Do not allow boiling. Remove from heat and stir in beaten egg.
3. Leave to cool, then gently stir in the amaretti biscuits, cracked meringue, dried cherries, and caramel bits.
4. Pour into a terrine lined with plastic wrap.
5. Chill for at least 4 hours before slicing.

This is a simple make ahead dessert but you have to buy the ingredients in advance and the amaretti and chocolate can be costly.  I put it in my pate mold which is smaller than a loaf pan so you may need to double for a larger pan.  I got this recipe from the Viking Star chef.

Homemade Ice cream

No egg ice cream base:

1. Mix slurry in small bowl:
1/2 c milk
1 1/2 TBS cornstarch

2. Place 1 1/2 oz cream cheese in large bowl with flavorings and set aside.
Flavorings could be 1 TBS vanilla or 1/4 tsp oil such as fiori di sicilia, or lemon or peppermint, etc.

3. Stir in saucepan over medium heat:
1 1/2 c milk
1 1/4 c heavy cream
2/3 c sugar
2 TBS light corn syrup
1/4 tsp salt

4. Heat to boiling and simmer for 4 minutes.
Mix in the slurry and return to boil.
Stir until thickened about 2 minutes.

5. Restir the cream cheese/flavorings mixture and slowly add in the hot cream mixture, whisking until smooth.

6. Pour ice cream base through a sieve into a clean container, cover and chill 4 hours or overnight.

7. Process in an ice cream maker (15-20 minutes).  Makes about 1 quart.

For chocolate ice cream, omit the flavoring in step 2. 
After finishing the ice cream base above add the following:

Combine in a small saucepan and bring to boil stirring;
1 c cocoa powder
1 c brewed dark coffee
1 c sugar

Remove from heat and stir in:
3 oz bittersweet chocolate

Add chocolate mixture to the finished ice cream base and chill as in step 6.
Process in ice cream maker as in step 7.  I do this in two batches because my ice cream maker is a 1.5 qt capacity.

Serving size is 1/2 cup.

Courtesy Lee Duberman, Ariel's Restaurant, Brookfield VT

Molten Chocolate Cake

4 oz bittersweet chocolate, chopped (~1 cup)
4 Tbs unsalted butter
4 Tbs sugar (divided)
2 large eggs, separated
1/2 tsp vanilla extract
1/4 tsp salt
Butter and granulated sugar for ramekins

1. Preheat oven to 375 degrees. Rub four 4-6 oz ramekins with butter then pour sugar & shake around to coat inside. Pour remainder of sugar out. Place on baking sheet and set aside.

2. Boil a pot of water then turn off heat.  Place chocolate and butter in heatproof bowl over pot and allow to melt, stirring occasionally.  Once melted, remove from heat and stir in  2 Tbs sugar & vanilla then egg yolks. Set aside.

3. In medium bowl with electric mixer, beat egg whites & salt until a soft peak forms.  Still beating, add remaining 2 Tbs sugar and beat until mixture is stiff and glossy.

4.  Using rubber spatula, mix 1/3 egg white mixture into chocolate.  Gently fold in additional egg white mixture just until combined.  Divide among ramekins. (Can be made ahead up to this point, covered and refrigerated for 1 day.)

5.  Bake until tops are puffed and cracked but insides are still quite soft (15-30 minutes depending on ramekin size and if pots were refrigerated.)

Serve with Mascarpone Cream or whipped cream.

Mascarpone Cream

4 oz Mascarpone cheese
1-3 oz heavy cream
dash powdered sugar

1. Using electric mixer, combine Mascarpone cheese with 1 oz cream and a dash of powdered sugar.

2. Add additional cream as needed until desired consistency is reached.

Cottage Cheese Soufle with Raspberries

2 10 oz frozen raspberries or 1 pint fresh
1 stick unsalted butter, softened
1/2 cup + 3 Tbs sugar
1/4 tsp salt
1 tsp vanilla
1 tsp grated lemon rind
3 large eggs, separated
1 1/2 cups small curd whole milk cottage cheese
3/4 cup sour cream
3/4 cup raisins
powdered sugar

1. Sprinkle a buttered 2 qt souffle dish with granulated
sugar enough to coat bottom and sides. Spread raspberries
over bottom.

2. In a bowl, cream butter and 1/2 cup sugar until light &
fluffy. Beat in the salt, vanilla, rind & add egg yolks
one at a time; beating well after each. Then, beat in
cottage cheese, sour cream & raisins.

3. In another bowl, beat egg whites until soft peaks form,
add 3 Tbs sugar gradually and beat until peaks hold shape.
Stir 1/3 whites into cheese and fold remaining whites in
gently but thoroughly. Turn into prepared dish and bake
350oF for 40 45 min. Sprinkle hot souffle with powdered
sugar and serve immediately. Serves 6 8 people.

Edible Lace Ice Cream Bowls

Ingredients:

1 1/4 cups sugar
3/4 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, melted
1/3 cup water
1 tablespoon vanilla extract

Directions:

HEAT the oven to 350 F. Line a baking sheet with a silicone baking mat. Have ready a small offset spatula and several small overturned glasses.

USE an electric mixer with the whisk attachment to mix the sugar and flour in a large bowl. Drizzle in the butter and mix to fully incorporate. Slowly add the water and the vanilla while continuing to mix.

SCOOP a tablespoon of batter onto the prepared baking sheet and spread into a 4- to 5-inch circle. Leaving plenty of space between them, repeat with 2 more spoons of batter.

BAKE for 10 minutes, or until golden all over. Let the baking sheet sit on the counter for 1 minute, then carefully peel each round off the baking mat by sliding the offset spatula underneath. If the cookie sticks to the spatula wait another 30 seconds. Drape each round over an overturned glass, gently pressing the sides down to form a bowl shape. Let cool until firm.

REPEAT in batches with the remaining batter. Once cooled, the bowls can be stored in an airtight container for up to a week. Yield: 15 bowls

Roasted Red Grapes With Blood Orange EVOO

1 T seedless red grapes, left on the stems and cut into small clusters
2 T Blood Orange EVOO
2 T Real maple syrup or honey
Sprinkle of sea salt

Preheat oven to 475 degrees. Place grape clusters on foil lined baking sheet and roast until juicy and somewhat caramelized (about 15 minutes). Transfer grapes to serving plate with a dollop of the sweetened mascarpone.

½ C Mascarpone
1 ½ T Rum
1t finely grated orange zest

Mix together.

Lychee Nuts, Raspberries and Pineapple

1 Can unsweetened lychee nuts
1 C fresh pineapple chunks
1 Package fresh raspberries
1/4 C Golden brown toasted unsweetened coconut (300 degree oven for 3-5 minutes -- watch carefully since it has tendency to burn)
Candied ginger, finely chopped for garnish, optional

Place in large bowl

Coconut Splash
1/4 C Coconut White Balsamic Vinegar
1 - 2 T Honey

Dissolve honey in vinegar. Pour over fruit and gently mix. Serve with toasted coconut and chopped ginger (optional).

Note: Can add some Pocky (Japanese biscuit) as a garnish

This recipe comes from my friend, Carol Genovese.

Cranberry Mousse

3 cups cranberries
2 cups sugar
1 quart cranberry juice
3 envelopes gelatin
1/3 cup Kirsch
2 tsp grated orange rind
1 pint heavy cream
1 graham cracker pie crust (if desired)

1. Simmer for 5 minutes:
3 cups cranberries
2 cups sugar
1 cup cranberry juice

2. Dissolve:
3 envelopes gelatin in 1 cup cranberry juice.

3. Add:
2 cups cranberry juice
1/3 cup Kirsch
2 tsp grated orange rind

4. Mix all ingredients well and chill in large bowl for 3 hours.

5. In a chilled bowl, whip
2 cups whipping cream
pinch salt

6. Fold into chilled juice mixture and pour into a 2-quart mold sprayed with cooking oil.

7. Chill and unmold. Serve with raspberry sauce. May be poured into a graham cracker pie crust, if preferred.

Lemon Bread Pudding

3/4 cup sugar
2 cups low fat buttermilk
3/4 cup egg substitute
1/3 cup fresh lemon juice
2 Tbs margarine, melted
2 tsp grated lemon rind
8 (1-once) slices of french bread, cut into 1" cubes

Combine ingredients and let stand 1 hour.

Spoon mixture into an 11 x 7 x 2-inch baking dish coated with vegetable spray.

Bake at 350oF oven for 40 minutes or until set. Serve warm or at room temperature with raspberry or blackberry sauce. Serves 9. Serving size is 1/2 cup pudding and 1 Tbs sauce.

Blackberry Sauce:
Combine in blender:
1/4 cup sugar
1 16-oz package frozen blackberries, thawed
Blend until smooth.

Calories 247 (15% from fat) / Fat 4.3 g / CHOL 1 mg

Tatsu's Pudding (Flan)

 

Preheat oven 325 F

3 whole eggs
3 egg yolks
1/2 cup sugar
1 Tbs vanilla
2 cups milk

Lightly beat eggs, sugar and vanilla.
Scald milk (bubbles around the side).
Pour milk into egg mixture and lightly beat.
Refrigerate 30 minutes.

On a very high heat boil until lightly brown:
1/2 cup sugar (I use the microwave:cover 3-4 min. HIGH)
4 tsp water

Pour caramel into 6 to 8 small custard cups.
Place cups in a larger baking dish with water to reach half
way up the cups.
Bake for 2 & 1/2 hours. Rotate whole baking dish every hour.
(Tastes fine after 1 hour in oven. I'm not sure why Tatsu
bakes it so long.)

Fruit and Pudding Dessert

3 sticks margarine
2 cups vanilla wafers
2 eggs
2 cups powdered sugar
1 tsp vanilla
2 or 3 bananas
1 13 oz can crushed pineapple
1 13 oz cool whip (room temperature)
Cherries and nuts for decoration

Melt 1 stick margarine.
Crush vanilla wafers between wax paper with a rolling pin.
Mix melted margarine and crushed wafers together.
Line bottom of a 13 inch layer pan.

Mix in a large mixing bowl:
2 eggs
2 cups powdered sugar
1 tsp vanilla
2 sticks soft margarine

Beat 10 min. on HIGH.
Spoon mixture over wafers in pan.

Slice bananas lengthwise and place on top of mixture in pan.
Drain pineapple and place on top.
Spread cool whip over pineapple.
Sprinkle cherries and nuts on top.
Chill at least 1 hour before serving.