Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenDesserts - Snow Pudding
Famous Authors (View All Authors)
Desserts - Snow Pudding Post by :thedeveloper Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2797

Click below to download : Desserts - Snow Pudding (Format : PDF)

Desserts - Snow Pudding

1 envelope of Knox sparkling gelatin
1/4 cup cold water
3/4 cup sugar
1/4 tespoon salt
1 cup hot water
1/4 cup lemon juice
1 teaspoon grated lemon rind
2 eggs, whites only

Soften gelatin in the cold water and add sugar, salt and hot water. Stir until dissolved. Add lemon juice and grated lemon rind. Stir occasionally and when very thick beat with a wire spoon or whisk until frothy. Add egg whites beaten stiff and continue beating until stiff enough to hold its shape.

Turn into a mould that has been rinsed in cold water. Chill and when firm unmould and serve with favourite sauce.

Creme Anglaise Sauce:
3 egg yolks
1 1/4 cups hot milk
2 teaspoons vanilla
1/3 cup granulated sugar
1 tablespoon soft butter
1 tablespoon run (optional)

Beat egg yolks in a 1 1/2 quart stainless steel or enamel saucepan until thick, about 1 minute. Gradually beat in sugar, and beat in hot milk in droplets.

Stir over moderately low heat with wooden spoon until sauce thickens enough to coat the spoon. Do not let it simmer or egg yolks will curdle. Stir in vanilla and butter and rum, if used. Serve warm or cool.

Lemon Sauce:
1/2 cup sugar
1 tablespoon corntarch
1/8 teaspoon salt
1/8 teaspoon nutmeg
1 cup boiling water
2 tablespoons butter
1 1/2 tablespoons lemon juice

If you like this book please share to your friends :

Desserts - Pudding -  Spaghetti Pudding Desserts - Pudding - Spaghetti Pudding

Desserts - Pudding -  Spaghetti Pudding
4 ounces uncooked spaghetti, broken into 1 inch pieces 2 tablespoons butter 2 tablespoons chopped cashews 2 tablespoons raisins 2 cups milk 6 tablespoons white sugarHeat butter in a large skillet over medium heat. Fry the cashews and raisins until golden brown. Remove from pan, and set aside. In the same pan, fry the dry spaghetti pieces until golden brown, about 5 minutes. Add the milk to the skillet, and increase the heat to medium. Bring to a boil, then reduce the heat back to low; simmer until the spaghetti is tender, and the milk is thickened. Stir in the sugar,

Desserts - Sicky Date Pudding Desserts - Sicky Date Pudding

Desserts - Sicky Date Pudding
300ml boiling water 250g butter 250g castor sugar 250g plain flour 3 teasp ginger (original recipe calls for 1) 1 teasp bi-carbonate soda 4 eggs Sauce: 200g butter 350g brown sugar 400ml cream Pudding: Place dates in a large saucepan and pour over boling water, return to heat and boil; turn heat off. Add bicarb soda and ginger. Stir. Leave to cool 15 mins. In a large bowl cream butter and sugar. Add eggs one at a time and stir. Add sifted flour and mix briefly. Stir in date mixture. Place in 24cm cake