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Full Online Book HomeLearning KitchenDesserts - Fruit - Red Berry Kissel
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Desserts - Fruit -  Red Berry Kissel Post by :BigRhino Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2138

Click below to download : Desserts - Fruit - Red Berry Kissel (Format : PDF)

Desserts - Fruit - Red Berry Kissel

2 cups Concord grape juice
1/4 cup sugar - or to taste
3 tablespoons potato starch or cornstarch in 1/2 cup grape juice
1 pint fresh strawberries, hulled and sliced
3 cups fresh or 12 ounces frozen raspberries
1 teaspoon vanilla

Combine the juice and sugar in a saucepan. Pour the dissolved potato starch mixture into the saucepan and slowly bring it to a simmer on medium-high heat, about 10 minutes. As soon as it begins to simmer, stir for about 5 minutes, until the cloudy juice becomes clear. Stir in the strawberries and raspberries and remove from the heat. Stir in the vanilla. Refrigerate at least 20 minutes.

Serve chilled.
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Desserts - Fruit -  Rhubarb Cheesecake Dessert Desserts - Fruit - Rhubarb Cheesecake Dessert

Desserts - Fruit -  Rhubarb Cheesecake Dessert
1 cup flour 1/2 cup packed brown sugar 1/4 teaspoon salt 1/4 cup cold butter or margarine 1/2 cup chopped walnuts 1 teaspoon vanilla Filling: 2 (8 ounce) packages cream cheese, softened 3/4 cup sugar 3 eggs 1 teaspoon vanilla Topping: 3 cups chopped fresh or frozen rhubarb, thawed and drained 1 cup sugar 1/4 cup water 1 tablespoon cornstarch 1/4 teaspoon ground cinnamon 3 to 4 drops of red food coloring, optional In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnut and vanilla. Press into a greased 9 x

Desserts - Red-hot Candy Fluff Desserts - Red-hot Candy Fluff

Desserts - Red-hot Candy Fluff
1 can (20 oz.) crushed pineapple, drained 1/4 cup red-hot candies 2 cups miniature marshmallows 1 carton (8 oz.) frozen whipped topping, thawed In a bowl, combine the pineapple and candies. Cover and refrigerate for 8 hours or overnight. Stir in the marshmallows and whipped topping. Cover and refrigerate until serving. Yield: 6-8 servings.