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Post by :Will_Graham
Category :Learning Kitchen
Author :Unknown
Date :January 2012
Read :2340
Click below to download : Desserts - Rum 'n' Coffee Cream (Format : PDF)
Desserts - Rum 'n' Coffee Cream
1 quart coffee ice cream1/2 cup brandy
2 bars chocolate coated toffee (Heath bars) (1-1/8 oz. each), coarsely chopped
whipped cream
Place ice cream and rum in blender and blend until smooth. Pour mixture into dessert goblets or wine glasses. Top with whipped cream and sprinkling of chopped candy bars.
Serve at once.
Makes 4 to 6 servings.
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500 mL (2 cups) fresh strawberries, sliced in half 1 envelope unflavoured gelatin 250 mL (1 cup) milk 2 (180 g or 6 oz) tubs French vanilla yogurt 30 mL (2 tbsp) granulated sugar Strawberries, sliced to serve with dessert Puree strawberries in blender of food processor until smooth; reserve. In saucepan, sprinkle gelatin over milk; let soften 1 minute. Heat on low until gelatin is completely dissolved. Stir in pureed strawberries, yogurt and sugar. Pour into 6 dessert dishes and chill for about 1 hour. Serve with sliced strawberries. Tip: For faster chilling, set dishes in freezer
Desserts - Strawberry Cream Dessert
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2 c. boiling water 1 pkg (4 servings) Jello berry blue flavor gelatin 1 pkg (4 servings) Jello red (any flavor) gelatin 1 c. cold water 8 oz. Cool Whip 8 marshmallows colored sugar Stir 1 c. boiling water into each package of gelatin in separate bowls 2 min. or until dissolved. Stir 1/2c. cold water into each bowl of gelatin. Pour into separate 8" square pans. Refrigerate 3 hours or until firm. Cut into 1/2 cubes. Layer blue cubes, Cool Whip and red cubes into 8 dessert dishes. Dollop the top with Cool Whip. Flatten marshmallows; cut into star shapes.
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