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Fruit Pizza
Mueller Family & Deb Stanley
Crust:
First Layer:
Glaze:
½
1
¾
cup powdered sugar 1 (8 oz.) package cream cheese, 2 ½ tablespoons
½ cups flour
cup soft margarine (Mueller) 1 teaspoon vanilla
softened
cornstarch
1 cup pineapple juice
¾ cup sugar
-or-
squirt lemon juice (Deb)
¾
cup cold butter (Deb)
½ cup powdered sugar (Deb)
1 teaspoon lemon juice
(Mueller)
-or-
Second Layer: strawberries,
½ cup granulated sugar
-or-
kiwi, peaches, grapes, bananas, (Mueller)
blueberries, mandarin oranges,
etc.
1 tablespoon lemon juice
(Deb)
Mix together crust ingredients; pat into pizza pan. Bake at 300º for 10-15 minutes, no
longer (Mueller) -or- at 350º for 10-12 minutes (Deb). Cool. Beat together cream cheese
and other first layer ingredients until creamy. When crust has cooled, spread mixture over top
of crust. Arrange any variety of cut up fruits atop cream cheese layer in an interesting pattern.
Combine glaze ingredients in saucepan, mixing cornstarch with a small amount of the
pineapple juice before adding to pan. Heat to a boil; cook until thickened.
Deb: Pour glaze over fruit while glaze is warm. If using bananas, soak in pineapple juice to
keep from turning dark. Best if eaten within 5-6 hours.
Mueller: We like to prepare the glaze before assembling the rest of the pizza. Allow it to cool
in refrigerator, then spread over pizza when cold. Works best to refrigerate pizza and allow
layers to "gel" together before slicing.
Heavenly Mint Mousse
Tricia Diehl
6
¼
oz. Andes creme de menthe mints
cup hot water
4 egg yolks at room temperature
½ pint whipping cream
Place mints in small pan or top of double boiler. Set over hot (not boiling) water. Cover and
allow to melt 10 minutes. Stir with whisk until smooth. Remove from heat. Whisk in hot
water. Cover and set aside. Beat egg yolks well. Stir small amount of mint mixture into yolks,
then stir yolks into mint mixture. In a cold bowl with cold beaters, beat cream until very stiff.
Fold mint mixture into whipped cream. Spoon into dessert dishes and refrigerate. Top with
cream and one Andes mint.
Mocha Cheesecake
Kathryn Stanley
2
1
2
1
4 oz. cream cheese
cup sugar
eggs
(8 oz.) package semisweet chocolate, melted Graham cracker crust (10" spring form pan)
½ cup double strength cold coffee
1 teaspoon vanilla
1 cup sour cream
1
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