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Pink Frozen Fruit
Salad
Ingredients:
8 ounces cream cheese, softened
1 quart strawberry ice cream, softened
1/2 cup miracle whip
2 cans (17 oz size) fruit cocktail, drained
1/3 cup chopped nuts
Directions:
Combine cream cheese, ice cream and salad dressing, mixing
until well blended. Fold in fruit and nuts. Pour into 9-inch
square pan. Freeze until firm. Chill until serving.
Pink Lemon Angel Cake
Ingredients:
1 cup cake flour
3/4 cup sugar
12 egg whites, room temperature
1 1/2 teaspoon cream of tarter
1/4 teaspoon salt
1 1/4 teaspoon lemon extract
3/4 cup more sugar
4 drops red food color (or enough to make pale pink )
Directions:
Sift flour and sugar well. Combine whites with cream of
tarter, salt and lemon extract. Beat until foamy. Beat in
food color. Gradually add sugar, 2 Tbsp at a time beating
until stiff but not dry peaks. Fold in sugar and flour
mixture carefully. Pour into an ungreased 10 inch tube pan.
Bake in a 325F oven 35 to 45 minutes or until done. Invert
to cool completely before removing.
Pink Mashed Potatoes
Ingredients:
4 potatoes
1/2 cup milk (heated in the microwave)
4 tablespoons butter
Salt and pepper
Red food color
Directions:
Peel potatoes and cut into 10-12 pieces, put in pot, cover
with water and bring to a boil. Reduce the heat, and cook
for about 20 minutes, until the potatoes are tender. Turn
off the stove, pour the potatoes into a colander and shake
to get the water off. Out the potatoes in a bowl; with an
electric mixer or hand beater, beat the potatoes, butter and
a little salt and pepper, adding the milk while you mix. Add
food color carefully until it is a pretty color
Pink Peppermint Valentine Mold
Ingredients:
1 package (1/4 ounce size) unflavored gelatine
1/2 cup granulated sugar, divided
1/8 teaspoon salt
2 eggs, separated
1 1/4 cup milk
1/4 teaspoon peppermint extract
3 drops red food coloring
1 cup whipping cream, whipped
Directions:
In a medium saucepan (off the stove), combine gelatine, 1/4
cup sugar and salt; mix well and reserve. In a medium bowl,
beat together egg yolks and milk; add to gelatine mixture.
Cook gelatine and egg mixture in saucepan over low heat,
stirring constantly until the gelatine dissolves and mixture
thickens slightly - about 5 minutes. Remove from heat and
add peppermint extract. Add food coloring and mix. Chill in
refrigerator until mixture is slightly thicker than the
consistency of unbeaten egg whites. In a small bowl, beat
egg whites until stiff, but not dry. Gradually add remaining
sugar and beat until very stiff, then fold into gelatine
mixture; fold in whipped cream. Turn into a 5-cup heart-shaped
mold; chill until firm.
Pink Popcorn Surprises
Ingredients:
7 cups popped corn
3 cups miniature marshmallows
2 tablespoons butter or margarine
1/4 teaspoon salt
few drops red food color
8 lollipops
Directions:
Measure popped corn into large buttered bowl. In top of
double boiler over hot water, heat marshmallows, butter and
salt, stirring frequently, until marshmallows melt and
mixture is smooth. Stir in food color. Pour mixture over
corn in bowl. Toss gently to coat. With buttered hands
quickly shape mixture around lollipops into 3 inch balls.
Pink Shake
Ingredients:
1 Ripe Banana -- Sliced
1/2 cup Pineapple juice
1/2 cup Orange juice
1 tablespoon Grenadine syrup
1 cup Ice cubes
Directions:
Place sliced banana in blender. Add pineapple juice, orange
juice and grenadine syrup and blend until smooth. Add ice;
blend for 1 to 2 minutes or until frothy.
Pound Cake with Red Fruit
Ingredients:
1 pound fresh raspberries, strawberries or pitted cherries
or a combination of any
2/3 cup superfine sugar PLUS"PLUS" means this ingredient in
addition to the one on the next line, often with divided
uses
2 tablespoons superfine sugar some for sprinkling
1 tablespoon lemon juice
1 1/3 cup flour
2 teaspoons baking powder
pinch of salt
3/4 cup unsalted butter, softened
3 eggs, at room temperature
1 orange, grated zest only
1 tablespoon orange juice
Directions:
Remove a few whole fruit for decorating. In a food processor
fitted with the metal blade, process the fruit until smooth.
Add 1 - 2 tablespoons of the sugar and the lemon juice to
the fruit puree, then process again to blend. Strain the
sauce and chill. Butter the base and sides of an 8 X 4 inch
loaf pan or an 8 inch springform pan line the base with
nonstick baking paper. Butter the paper and the sides of the
pan again, then sprinkle lightly with sugar and tap out any
excess from the pan. Preheat the oven to 350°F. Sift the
flour, baking powder and a pinch of the salt into a medium
bowl, beat the butter with an electric mixer for 1 minute
until creamy. Add the sugar and beat for 4
-5 minutes until very light and fluffy, and then add the
eggs, one at a time, beating well after each addition. Beat
in the orange zest and juice.
Gently fold the flour mixture into the butter mixture in
three batches, then spoon the mixture the prepared pan and
tap gently to release any air bubbles. Bake the cake for 35
- 40 minutes until the top is golden and springs back when
touched. Transfer the cak in its pan to a wire rack and
leavt to cool for 10 minutes. remove the cake from the pan,
then cool for about 1/2 hour. Remove the paper and serve
slices or wedges of the warm cake with a little of the fruit
sauce and decorate with the reserved fruit.
Prawns of Passion
Ingredients:
1 cup butter, divided
1 medium head garlic, peeled and minced
1 (28 ounce) can crushed tomatoes
2 pounds or one kg large prawns - peeled, deveined and
butterflied
1 medium head garlic, peeled and minced
1/4 cup chopped fresh parsley
Directions:
Melt 1/2 cup butter in a saucepan over low heat. Add 1
minced head of garlic and saute for 2 to 3 minutes until
soft. Stir in the tomatoes and bring to a simmer. Continue
cooking until reduced to a thick paste, about 60 to 90
minutes. In a separate saucepan, melt remaining 1/2 cup
butter in a saucepan over low heat. Saute remaining garlic
for 2 to 3 minutes. Toss prawns in garlic butter sauce and
place on a baking sheet. Broil until pink, do not overcook.
Queen of Hearts Strawberry Tart
Ingredients:
Crust
1/2 cup butter, melted
1 teaspoon sugar
1 cup flour
Filling
4 cups whole strawberries, hulled
1 1/2 cup warm water
1 1/2 cup sugar
4 tablespoons corn starch
1 package (3-ounce size) strawberry gelatin mix
2 drops red food coloring
Whipped cream
Directions:
Preheat oven to 400°. Mix all crust ingredients and pat into
a 9-inch pie plate. Prick the bottom with a fork and bake
for about 15 minutes, or until lightly browned . Cool.
Arrange whole strawberries in the crust. In a saucepan, cook
water, sugar, and corn starch until the mixture becomes
clear.
Add gelatin and stir until dissolved. Add food coloring.
Pour over the strawberries that are in the crust. Chill well.
Top with whipped cream before serving.
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