Bronze Goddess Estee Lauder Discount Saved Cheap Rangefinder Coconut Juice Health Benefits Quick
Teeter Hang Up Best Quality Brand New Canon Sd790is Save Performer Weber Grill
Making dessert doesn't have to be complicated. We all love pies and those wonderful cakes but we don't always have the time. Don't skip dessert. Try these quick and easy recipes for some delicious results. This Ambrosia makes a very pretty presentation when you need a fancy dessert. The Raisin-Marshmallow Squares are a special treat for the kiddos, and the Strawberry Cream Dessert is another pretty dessert in Ladyfingers. It is quick and easy but does need to chill for 3 hours so it is the perfect "make ahead" dessert. This dessert can also be made for diabetics. The instructions follow the recipe below.
AMBROSIA WITH HONEY-CREAM DRESSING
1/4 cup honey
2 tbsp lime juice
2 med oranges, peeled and sliced
2 bananas, peeled and sliced
1 red apple, cored and cubed
1 green apple, cored and cubed
1 cup shredded coconut
Honey-Cream Dressing, recipe follows
Combine honey and lime juice; toss with the fruit, except coconut, in a large bowl. In a pretty glass serving bowl, layer the fruit with the coconut. Top with the Honey-Cream Dressing.
Honey-Cream Dressing:
1/2 cup whipping cream
2 tbsp honey
1 tsp grated lime peel
Beat the whipping cream until fluffy. Drizzle in the honey and beat until stiff. Fold in the lemon peel. Pour over the above Ambrosia.
Serves 4
RAISIN-MARSHMALLOW SQUARES
1 pkg (10-oz) marshmallows
1/4 cup butter
4 cups crispy rice cereal
2 cups corn flakes cereal, slightly crushed
1/2 cup raisins
Line a 9-inch square pan with foil allowing foil to extend over the edges. Butter the foil and set aside.
In a large heavy saucepan, melt the marshmallows and butter over low heat, stirring constantly. Remove the pan from the heat. Add both cereals and raisins, stirring until combined. Press mixture evenly into the prepared pan and let stand until firm. Lift foil out of the pan. Peel away foil and cut mixture into squares.
STRAWBERRY CREAM DESSERT
1 pkg (3-oz) ladyfingers, split
1 pkg (8-oz) strawberry flavor gelatin
1 3/4 cups boiling water
2 cups ice cubes
1 pint (2 cups) fresh strawberries
1 tub (8-oz) whipped topping, thawed
Trim 3/4-inch from ends of ladyfingers; place ends on bottom of a 9-inch springform pan. Stand remaining ladyfingers around side of pan, with the cut sides facing in.
Stir boiling water into gelatin in a large bowl for at least 2 minutes until gelatin is completely dissolved. Add ice cubes, stir until melted. Reserve 2 strawberries for garnish; mash remaining strawberries. Add whipped topping and mashed strawberries; stir gently with wire whisk until well blended. Refrigerate 10 minutes or until mixture is very thick and will mound. Spoon into the ladyfinger lined pan. Refrigerate for 3 hours or until firm. Remove side of pan. Garnish with the reserved strawberries.
NOTE: THIS RECIPE IS PERFECT FOR DIABETICS BY CHANGING THE GELATIN TO SUGAR-FREE GELATIN and the WHIPPED TOPPING TO SUGAR-FREE WHIPPED TOPPING.
Enjoy!
Viewsonic Projector Lamp Immediately Fellowes Ps70 Buy Frequency Voltage Converters Buy Online
Marshmallows are, without a doubt, a candy favorite. Sure, by themselves they may not be as decadent as your favorite chocolate bar, but it's a safe bet that these simple, fluffy treats hold a special place many hearts.
Marshmallows top off candied yams in the fall and the perfect mug of hot chocolate in the winter. The emergence of Peeps on store shelves marks the beginning of spring. Roasting marshmallows over an open fire is a summertime family tradition. Marshmallows form the delicious "glue" that turns cereal into Rice Crispy treats, and the ingredient that makes everyone want more "smores." Which child doesn't light up when he finds a peanut butter and Fluff sandwich in his lunchbox?
The pillow-like candies come in many different shapes, sizes and colors- even in different flavors. Most marshmallows found in stores today use gelatin, rather than the traditional powdered marshmallow root, but the name sticks in spite of this. The use of marshmallow plant in candy dates as far back as ancient Egypt, in recipes that call for combination of the plant's sap with ingredients such as nuts and sweeteners. Much later, in early 19th century France, confectioners began to whip and sweeten the sap, which resulted in a treat much like today's marshmallow. The later 19th century French invention of a pre-made, gelatinous base was an important breakthrough for these confectioners, and through marshmallow candy in general. This base allowed the confectioners to bypass the tedious process of marshmallow plant extraction. Confectioners were able to produce marshmallows more quickly and efficiently to meet growing consumer demand.
In 1948, American Alex Doumak invented a process which took marshmallow production to a whole new level of efficiency. Doumak's extrusion process allows ingredients to be filtered through tubes, pushed out, or "extruded," and finally cut, which results in the typical cylindrical marshmallow shape. This mechanical process is, of course, more efficient than human made marshmallows.
The title of Kraft's "Jet Puffed" Marshmallow Candy certainly reflects the speed with which these candies are now produced. The Kraft Food website features several varieties of marshmallow, from seasonal star and bunny shaped puffs, to toasted coconut flavored mallows- even "swirl" flavors! The website assures the viewer that they've got a marshmallow for every occasion- and that certainly seems to be the case! Kraft also offers creative suggestions to feature the marshmallow in a way that you might not have been previously considered. "Brain Puff" number 7, Kraft's playful marshmallow pun on "brain storm, suggests crafting the puffs into decorative accents for desserts and other table settings.
It's doubtful that anyone misses the presence of actual marshmallow root powder in the candy, which served mostly to bind the other ingredients and yield a soft, chewy consistency. However, like many other original, plant-based candy ingredients, the marshmallow plant, Althae Oficinalis, did provide some health benefits. Marshmallow leaves are used to treat intestinal swelling. The leaves and root extracts have been known to relieve sore throats and soothe respiratory ailments. The plant also has several external uses, including soothing of minor skin irritations and healing of wounds. They are known too contain significant amounts of hyaluronic acid, which is associated with better cellular structure and more optimal levels of moisture within the skin. One thing is for sure. Regardless of how they're made, Marshmallows will always be a sweet seasonal favorite.
|
|
|
|
 |
 |
 |
 |
 |
 |
 |
 |
