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 KitchenFruit - Cherry - Fruit Romanoff
Famous Authors (View All Authors)
Fruit - Cherry -  Fruit Romanoff Post by :deltafoxtrot Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1840

Click below to download : Fruit - Cherry - Fruit Romanoff (Format : PDF)

Fruit - Cherry - Fruit Romanoff

5 cups sliced mixed fruit or mixed fruit, such as peaches, nectarines, apricots and pitted cherries, or strawberries
4-6 tablespoons sugar (for the fruit)
1 teaspoon sugar (for the cream)
1/4 cup fresh orange juice
1/4 cup Curacao or orange liqueur
1/2 cup whipping cream, well chilled
1/2 teaspoon pure vanilla extract

Put the fruit in a glass bowl and sprinkle with 4 to 6 tablespoons sugar, the orange juice and the liqueur. Toss lightly. Cover and refrigerate for 20 minutes.

Meanwhile, chill a medium bowl and beaters for whipping the cream. If you want to pipe the cream in rosettes, prepare a pastry bag fitted with a medium star tip. Whip the cream with 1 teaspoon sugar in the chilled bowl at medium-high speed until the cream thickens. Add the vanilla.

For serving the cream in dollops, continue whipping until it is no longer runny and is just thick enough to hold its shape, somewhat like soft yogurt. For piping it in rosettes, whip the cream until it stands up in soft peaks when you lift the beaters.

To serve, spoon the fruit into wine glasses or dessert dishes. Either spoon a dollop of whipped cream on each serving, or use a rubber spatula to fill the pastry bag, then pipe the whipped cream in decorative swirls or rosettes over the fruit. Serve immediately.

By Faye Levy posted at Recipezaar
If you like this book please share to your friends :

Fruit - Fruit Torte Fruit - Fruit Torte

Fruit - Fruit Torte
24 graham cackers1/2 cup melted butter1/2 cup sugar2 eggs3/4 cup sugar8 oz. cream cheese1 can cherry or blueberry pie fillingCool WhipCrush graham crackers. Add melted butter and 1/2 cup sugar. Mix. Pat lightly in a 9X13 inch pan. Beat the eggs, 3/4 cup sugar, and cream cheese, pour over crust. Bake 20 minutes @ 350' Spread Wilderness cherry or blueberry pie filling over this.Sread Cool Whip over top.

Fruit - Fresh Cherry Coffee Cake Fruit - Fresh Cherry Coffee Cake

Fruit - Fresh Cherry Coffee Cake
1 cup butter or margarine softened 1 1/3 cups sugar divided 1 teaspoon vanilla 1/2 teaspoon grated lemon peel 2 eggs 1 cup dairy sour cream 2 1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 cups chopped fresh sweet cherries, pitted and halved 1/2 cup chopped pecans 1/2 teaspoon ground cinnamon Struesel topping (recipe follows) Cream butter, 1 1/4 cups sugar, vanilla and lemon peel. Beat in eggs one at a time. Add sour cream, mix thoroughly. Combine flour, baking powder, baking soda and salt. Gradually add flour mixture to creamed