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The Quilt Inn Country Cookbook
Aliske Webb
1
1
cup water
tbsp. lemon juice
Put apricots and 1/4 cup sugar in blender, puree until coarse. In saucepan, stir
in puree, 2 tbsp. sugar, zest, water and lemon juice. Heat to boiling, and stir constantly
for 10 minutes. Cool to room temperature, cover and refrigerate.
Creme Brulee
1
3
1
2
1
1
4
1
can undiluted Condensed milk
/4 cup fresh brewed coffee
/4 cup Cognac
/3 cup sugar
tsp. vanilla extract
/3 tsp. salt
eggs
/4 cup brown sugar
Preheat oven to 350F.
Combine milk, Cognac, and coffee in saucepan. Heat until bubbles form around
edge. Add granulated sugar, vanilla and salt, stirring until sugar dissolves. Beat eggs
well in mixing bowl. Gradually stir in hot milk mixture into eggs. Pour into 4 cup souffle
dish or ovenproof casserole, or individual ramekins. Place dish(es) in pan of hot water
and bake 50 to 60 minutes or until center is set and knifetip inserted in center comes
out clean. Chill until cool.
To serve, sprinkle brown sugar over custard. Place as close as possible under
preheated broiler and broil until sugar melts and browns.
Raspberries in Love Sauce
2
1
1
1
cups raspberries
/2 cup confectioners’ sugar
tbsp. lemon juice
/4 cup Amaretto di Saronno
Puree raspberries in blender. Add sugar, lemon juice, and Amaretto. Process
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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