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Full Online Book HomeLearning KitchenDesserts - Almond Float
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Desserts - Almond Float Post by :iwanthewarrior Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3520

Click below to download : Desserts - Almond Float (Format : PDF)

Desserts - Almond Float

2 tablespoons unflavored gelatin
1 1/4 cup water, divided
3/4 cup sugar
1 cup milk
1 tablespoon almond extract
1 can (16 oz) peach slices, drained (reserve liquid)
1 can (15 oz) lychee nuts
8 maraschino cherries, halved

Soften gelatin in 1/4 cup of water. In a saucepan, bring remaining 1 cup water to a boil. Add softened gelatin and stir until gelatin is dissolved. Stir in sugar, milk and almond extract. Pour into an 8 inch square pan and chill until firm.

Cut peaches into smaller pieces. Combine with reserved peach liquid, lychee nuts and cherries.

Cut almond gelatin into diamond shapes. Carefully fold into fruit mixture.

Makes 8 servings.

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Desserts - Gelatin -  Apricot Mold Desserts - Gelatin - Apricot Mold

Desserts - Gelatin -  Apricot Mold
1 (1 lb. 14 ounce) can of apricot halves 1 (3 oz.) package orange gelatin 1/2 cup Miracle Whip salad dressing 1 cup heavy cream, whipped Drain apricots, reserving syrup. Dissolve gelatin in 1 cup boiling syrup. Cool. Gradually add to Miracle Whip and mix well. Fold in cream. Pour into a 2 quart mold. Chill till almost firm. Topping:1 (3 ounce) pkg. orange gelatin 1 (3 ounce) pkg. lemon gelatin 2 cups boiling water 1 1/4 cup cold Ginger Ale 1/3 cup slivered almonds, toasted Dissolve gelatins in boiling water and add ginger ale. Chill till slightly thickened. Fold in

Desserts - Almond Cream Desserts - Almond Cream

Desserts - Almond Cream
1 envelope unflavored gelatin 1 cup cold water 1/4 cup sugar 2 cups 1/2 and 1/2 cream 2 teaspoons almond extract In a pan, sprinkle gelatin over water. Ler stand 5 minutes. Place over medium heat and heat , stirring until galatin dissolves.Add sugar and stir until it dissolves. Stir in 1/2 and 1/2 and extract.