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The Quilt Inn Country Cookbook
Aliske Webb
until smooth. Strain to remove seeds if desired. Pour over sponge cake, ice cream or
any other would-be plain and plebian dessert.
Grand Marnier Sauce
1
1
3
5
1
/3 cup Grand Marnier or Cointreau
cup whipping cream
/4 cup sugar
egg yolks
tbsp. sugar
Beat eggs yolks in double boiler until light and frothy. Beat in sugar and place
in simmering water for 20 minutes, stirring constantly until thickened. Remove from heat
and continue beating until cool. Stir in Grand Marnier and chill.
Whip cream until it begins to thicken. Add 1 tablespoon sugar and beat until
thick but pourable. Fold in egg mixture and chill until ready to serve.
This is a dessert we reserve for extra special guests on extra special
occasions, and is one eagerly awaited.
Over The Top Tiramisu
2
2
1
2
1
1
1
1
2
1
1
8–oz. packages cream cheese
pkg frozen raspberries
/2 cup sugar
egg yolks
/4 cup brandy
tbsp. lemon juice
1/2 tsp. vanilla
1/2 cups whipping cream
0 ladyfingers or pound cake sliced thinly
tbsp. cocoa powder
/3 cup fresh raspberries
Thaw raspberries in colander, reserving juice. In large mixing bowl beat cream
cheese and sugar. In top of double boiler over hot water, beat egg yolks for 5 minutes
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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