LOOKING for: Lime dessert I remember from the 50s
lindakimy
17 years ago
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ginger_st_thomas
17 years agolindac
17 years agoRelated Discussions
LOOKING for: Questions regarding dessert party for the holidays
Comments (5)Suzie, I'm not able to offer much help in the dessert category but I can tell you that if I were your neighbor, I'd love to come for a little dessert, but I would most definitely appreciate something 'not sweet' and 'not dessert'. That's just me, and maybe I'm not alone. Personally, I like a little something sweet once in a while, but not too much and not too often. So, I'd be delighted to come to your party for the friendship and camaraderie, but I'd be really happy if you had something simple like chips and salsa to offer also. (Doesn't need to be a lot or anything fancy, just something to cut the sweetness.) One of my favorite savory 'cookie' is: BLUE CHEESE WALNUT BITES (BHG 2000) 1-1/2 cups all purpose flour 2-3 teaspoons cracked black pepper 8 ounces blue cheese 1/4 cup butter 1 cup chopped walnuts 2 egg yolks, slighty beaten In a medium mixing bowl combine flour and pepper. Using a pastry blender cut in cheese and butter until mixture resembles coarse crumbs. Add walnuts and egg yolks. Stir until combined. Form the mixture into a ball; knead until combined. Divide dough in half. shape each half into a log about 9 inches long. Wrap logs in plastic wrap, chill at least 2 hours. Preheat oven to 425* Cut each log into 1/4 inch thick slices. Place 1 inch apart on ungreased baking sheet. Bake for 8-10 minutes or until bottoms and edges are golden brown. Transfer to a wire rack. Serve warm or at room temp. Store tightly covered. Something else that is seasonal and easy and all you need is some chips or crackers with it: Posted by: Elvis (My Page) on Tue, Dec 3, 02 at 21:45 Here's a stunning looking, easy-easy dip. Almond Pinecones: 1 1/4 c. Almonds 8 oz. cream cheese, softened 1/4 c. mayo 10 bacon slices, crisp and crumbled (fake will NOT do) 2 T. minced green onion 3/4 t. dill weed 1/4 t. freshly ground pepper, any color Roast almonds till slightly browned (VERY slightly). Combine all other ingredients and chill several hours or overnight. Form the dough into 1 pinecone shaped (flat on serving platter side) mounds. Starting at pointy end of cone place overlapping almonds in a scaly fashion to make them resemble cones. Garnish top ends of cones with pine, if available in your area. Simply adorable, and delicious. Serve with crackers. Very seasonable. Tip: Don't store with the almonds in place for more than several hours, as they will become soggy from the dip....See MoreLOOKING for: A Christmas Dessert
Comments (11)I'm going to make these for CHristmas Eve: Key Lime Mini-Tarts 1 cn (14oz) sweetened condensed milk 1/2 c key lime juice (I've used lemon or regular lime as well.) 1 container (8oz) Frozen whipped topping, thawed 4 packages frozen mini fillo dough shells Raspberries, if desired 1. Bear milk and lime juice in a large bowl on medium speed until smooth and thickened. Fold in whipped topping. 2. Spoon heaping teaspoonful lime mixture into each fillo shell. Cover and refrigerate tarts at least 1 hour or until set but not longer than 24 hours. Garnish with raspberries. 60 Tarts I made this Rum Cake from Southern Living yesterday for a Christmas Party, not one crumb left: Rum Cake: 1 1/2 cups butter, softened 1 1/2 cups granulated sugar 3 large eggs 1 egg yolk 2 teaspoons vanilla extract 2 tablespoons grated lemon rind 1/2 cup dark rum 1/4 cup banana liqueur* 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 cup whipping cream Rum Syrup Powdered sugar Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add lemon rind, beating until blended. Gradually add rum and banana liqueur, beating until blended. (Batter will look curdled.) Stir together flour and next 3 ingredients; add to batter alternately with whipping cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan. Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Pierce cake multiple times using a metal or wooden skewer. Pour Rum Syrup evenly over cake. Let stand 45 minutes. Remove from pan; cool completely on a wire rack. Sprinkle evenly with powdered sugar before serving. *1/4 cup dark rum may be substituted. Rum Syrup: 10 tablespoon butter 3/4 cup sugar 1/4 cup dark rum 1/4 cup banana liqueur* Melt butter in a 2-quart saucepan over medium-high heat; stir in remaining ingredients. Bring to a boil, stirring often; reduce heat to medium, and cook, stirring often, 8 to 10 minutes or until slightly thickened. Remove from heat, and cool 10 minutes I used all rum for the cake and syrup....See MoreLOOKING for: Sugar free desserts
Comments (5)This dessert is wonderful and I always make a double recipe. It is from Mark Bittman (NYT) with a few tweaks to make it more carb friendly for diabetics. He used a graham cracker crust which I've substituted with a pecan one. Almost No-Bake Blueberry Cheesecake Bars (Mark Bittman tweaked) Crust: 2 cups ground pecans (8oz of pecan halves yields ~2 cups ground) 4 tablespoons melted butter 1 1/2 packets Splenda (equivalent to 1 Tbs sugar) Combine the ground nuts, butter and Splenda. Press the mixture evenly into the bottom of an 8x8 baking dish (glass is better than metal). Bake at 350°F for 10-15 minutes. Cool before filling. Filling: 1 8-ounce package cream cheese, at room temperature 1 cup ricotta cheese 2 tablespoons honey or 3 packets Splenda Rind of a lemon, freshly grated Squeeze of lemon juice Pinch of salt 1 1/2 cups blueberries Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta, honey, Splenda, lemon rind, lemon juice and salt, and blend until smooth. Spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top. Cover with fresh blueberries and lightly press into filling. Chill for at least an hour, or until set. Cut into squares or bars and serve. Double the recipe if using a 9x13 dish. Using the zest of one lemon and one lime gives this a subtle key lime flavor. The longer the cheesecake is refrigerated, the better it tastes. Leftovers are great. Here is a link that might be useful: nyt article no-bake blueberry cheesecake...See MoreLOOKING for: Vegan dessert recipes
Comments (10)Angel, I too have been busy lately and haven't spent a lot of time of my computer. Here's the recipe for the cookies that I made. Enjoy! :) Chocolate Drops Makes 3 dozenÂEgg- & Dairy-free Ingredients 1 cup walnuts (6 oz.) 3/4 cup unbleached all-purpose flour 3/4 cup whole-wheat pastry flour 2 tsp. baking powder 3/4 tsp. ground cardamom 1/2 tsp. salt 1 cup pure maple syrup 3/4 cup unsweetened cocoa powder 3/4 cup vegetable oil 1/2 cup soy milk 1 Tbs. vanilla extract 2 tsp. ground flaxseeds 1/2 cup dairy-free semisweet chocolate chips Preheat oven to 350°F. Spread walnuts on baking sheet and bake until lightly toasted, 8 to 10 minutes. Remove from oven, cool slightly and chop coarsely; set aside. Lightly brush three baking sheets with oil or line with parchment paper; set aside. In large bowl, mix both flours, baking powder, cardamom and salt; set aside. In food processor, combine maple syrup, cocoa, oil, soy milk, vanilla and flaxseeds and process until well blended. Add maple mixture to flour mixture and stir until well blended. Stir in chocolate chips and chopped walnuts. Drop dough by level tablespoonfuls onto prepared baking sheets, spacing about 2 inches apart. Bake until set, about 15 minutes. Transfer cookies to wire racks to cool. PER cookie: 124 CAL; 2 G PROT; 8 TOTAL FAT (1 SAT. FAT); 13 G CARB.; 0 CHOL; 35 MG SOD.; 1 FIBER from: www.vegetariantimes.com...See Moreginger_st_thomas
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