Cooking - for a new lifestyle (Our Test Kitchen)

In a large bowl mix 4 cups blackberries 3/4 cup sugar 1 tbsp flour 1 tsp lemon rind Mix together and set aside. Take thawed but cold puff pastry (I used the thawed frozen kind). Roll out on floured serface. I rolled out until I had enough for 3-4 layers of pastry. Beat one egg with a little water and brush on both sides of pastry. In a lightly greased square or rectanguar baking pan, pour in the berries. Lay down layer after layer of pastry brushed with egg. Bake at 375 for 30-40 minutes. "Bon Appetit!"

Strawberry Ice Cream 1-2/3 cups strawberries 1/2 cup strawberry jam 1 cup whipping cream 35% Prepare the mold (I used a loaf pan) by lining it with aluminum foil. Let some foil protrude over the edge to help unmold the ice cream «block» when ready. Hull the strawberries, halve them lengthwise, then put them in a blender.  Add the strawberry jam and mix at maximum speed until a smooth consistency is obtained. Transfer the mixture to a large bowl and set aside.   In another bowl, using an electric mixer, whip the cream until stiff peaks form. Add the whipped cream to the large bowl and fold it into the strawberry mixture using a spatula.   Pour the cream-strawberry mixture into the prepared mould. Wrap it with aluminum foil and freeze for at least 6 hours or overnight. About 20-30 min before you are ready to serve, unmold the whole ice cream onto a plate and let it sit for a while at room temperature to allow the ice cre...

Tart and delicious. Rhubarb and Strawberry Sorbet 1-1/2 stalks rhubarb 8 tbsp sugar 1-1/2 tbsp lemon juice, freshly squeezed 3/4 cup water 1-1/4 strawberries 1 egg white Put a metal or glass bowl into the freezer so that it will be cold when filling it with the sorbet mixture. Wash the rhubarb stalks briefly.  If necessary, the fibrous stings can be removed by pulling them as with celery.  Cut them crosswise into approximately 1.5 cm pieces and place them in a saucepan.  Stir in the sugar, lemon juice and water.  Bring to a boil, then lower the heat, cover and simmer 8-10 minutes.  Take the saucepan off the heat. Hull the strawberries and halve them lengthwise, then add them to the rhubarb.  Transfer the mixture to a blender and process until smooth.  With the blender running, pour in the egg white and continue to mix until homogeneous.  You may also beat the egg white in a separate bowl using an electric mixer, then add to the fruit puree...

Ok, I am making a layered strawberry shortcake but need a light whip cream style icing. 1cup milk 1 pckg vanilla pudding (any kind) 1/4 cup icing sugar Beat until smooth then fold in: 1 tub of cool whip/no name frozen topping Refrigerate until thickened and spread on angel food cake layers. I cut an angel food cake into 3 layers and layered strawberries and this icing between each layer. YUMMMMMMMM! "Bon Appetit!"

4 servings 70 calories per serving 1/2 melon or cataloupe 1 tbsp lemon juice, freshly squeezed 4 tbsp sugar 1/2 cup water Peel the melon and remove the seeds. Coarsely dice the flesh, then transfer it to the jar of a blender. Pour in the lemon juice, sugar and water, then pulse until smooth. Pour the mixture into a large glass or metal pan, large enough so that the liquid will be less than 1 cm thick. Freeze until the mixture becomes a firm slush, about 40 minutes. Scrape the surface with a fork and spoon out the shavings into transparent glasses to serve. www.soscuisine.com I have to say, neither Hal nor I were particularly happy with this recipe. I think I will try it again in the summer with local melons.

The Magic of Jell-o Cookbook pg 50 1 1/2 cups cold cream/milk 1 package instant chocolate pudding 1/2 tub cool whip/no name whip topping 1/2 cup chocolate chips 1 cup mini marshmallows 1/4 cup chopped nuts (optional) 1 prepared graham or chocolate wafer pie crusts Pour milk into a large bowl. Add pudding mix. Whisk for 2 minutes. Let stand 5 min or until slightly thick. Fold in whip cream, chocolate, marshmallows and nuts. Spoon into crumb crust. Freeze pie until firm, approx 6 hours or overnight. Remove from freezer 10 minutes before serving. Store leftovers in freezer. Serve with leftover whip cream topping if desired. "Bon Appetit!"

The Magic of Jell-o Cookbook pg 79 Prep 15 minutes. 12 wafer cookies (chocolate or vanilla) 2tbsp instant coffee 1/4 cup hot water 1 1/2 cups cream or milk 1 package of vanilla instant pudding 1/4 tsp cinnamon 3/4 tub cool whip 2 squares of bakers chocolate or equivalent place cookie at the bottom of muffin pan Dissolve coffe in hot water in medium size bowl. Add cream, pudding mix and cinnamon. Whisk for 2 minutes. Let stand for 5 minutes or until slightly thick. Fold in cool whip. spoon on top of cookie n muffin pan. Freeze until firm, about 6 hours. Remove from pan and serve drizzled with melted chocolate. Makes 12. Garnish with chocolate covered coffee beans. I served these instead in mini shot glasses and it made 24 shooters! "Bon Appetit!"