Cookie Gift Baskets Tip & Recipe Blog

Baba

• 3 egg yolks
• 1/4  cup granulated sugar
• 1 tbsp. 2 % milk
• 1/3 cup all purpose flour
• 2 tsp. baking powder
• 1 package yeast
• 3 egg whites, beaten until stiff

Preheat oven to 350 5 F.

 In a bowl, beat egg yolks with a mixer, gradually add milk, flour, baking powder, yeast and egg whites. Pour into a greased crown mold. Bake for 20 to 25 minutes.

Let cool and turn out Baba on serving dish; set aside.

“William Pear” Syrup:

• 1 cup water
• ½ cup granulated sugar
• !/4 cup “ William Pear “ liqueur

In a small saucepan, bring water to a boil, add sugar and “William Pear” liqueur. Simmer for 2 minutes stirring constantly.

Pour syrup over Baba, let cool in refrigerator.

“William Pear” Light Cream:

• 2 egg yolks
• 1/3 cup granulated sugar
• 1 cup warm milk
• 1 tbsp. cornstarch mixed with a little water
• 2 tbsp. “ William Pear “ liqueur
• 1 cup 35 % cream, whipped

In a double boiler or saucepan at low heat, add egg yolks and sugar. Stir until mixture whitens.

Add warm milk, cornstarch and “William Pear” liqueur. Heat until mixture thickens.

Let cool and add cream; mix well

Pour light cream in the middle of Baba and garnish with fruit cocktail. [6 to 8 servings]

Garnish

• 1 can [28 oz.] fruit cocktail

• 1 cup orange juice
• 1 cup water
• 1/2 cup sugar
• 1/2 tsp. cinnamon
• 2 tangerines or oranges
• 2 peaches
• 1 cup strawberries or raspberries
• 1/4 cup blanched chopped almonds

Cook the orange juice, water, sugar, and cinnamon until a syrup is formed. Cool. Segment the tangerines or oranges; slice the peaches and berries. Combine in a bowl and pour syrup all over them. Chill 1 hour; sprinkle with the nuts and serve in sherbet cups.

• 4 bananas

• 1/4 cup brown sugar

• 1/4 cup oil

Select firm bananas. Peel, cut in half crosswise and then lengthwise. Roll in the brown sugar. Heat the oil in a skillet and sauté the bananas until golden brown. Serve hot or cold.

• 1 1/2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 4 packages light, cream cheese spread, softened
• 1/2 cup sugar
• 2 cups mixed berries, thawed and well drained
• 3 cups light, whipped topping

Line 13×9 inch pan with foil, with ends of foil extending over sides of pan. Mix graham cracker crumbs and butter; press firmly onto bottom of prepared pan.

Refrigerate while preparing filling.

Beat cream cheese spread and sugar in large bowl with an electric mixer on medium speed until well blended. Smash drained berries with a fork; stir into cream cheese mixture. Gently stir in 2 cups of the whipped topping. Spoon over crust; cover.

Refrigerate 6 hours or overnight until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with remaining 1 cup whipped topping. Store leftover cheesecake in the fridge.

Another type of jam, such as strawberry or apricot, can be substituted for the marmalade in the recipe.

• About 1/4 cup confectioners’ sugar, plus extra for dusting the cake
• 1 cup sifted cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup cold water
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup orange marmalade

1. Preheat oven to 425 degrees F. Line a 10×15x1-inch jelly roll pan with buttered parchment paper. Spread out a dish towel and sprinkle it with 1/4 cup confectioners’ sugar.
2. Sift together the cake four, baking powder, and salt.
3. In a large bowl, beat the eggs with an electric mixer, until slightly thickened and lemon colored. Continue to beat while adding the water and the granulated sugar.
4. With a spatula, fold the dry ingredients into the egg mixture until thoroughly blended. Stir into the vanilla.
5. Pour the batter into the prepared pan, spreading to the edges. bake 10-12 minutes checking for doneness after 10 minutes. The top of the cake should be golden brown and firm to the touch. Remove from the oven.
6. Invert the cake on the dish towel and carefully remove the parchment paper. Immediately spread all but two tablespoons of the marmalade evenly over the surface of the hot cake. Starting with a long edge and using the dish towel to assist you, roll the cake into a log. The cake may crack slightly. Spread the reserved marmalade over the top of the cake and sprinkle with a little confectioners’ sugar. Allow the cake to cool before cutting.

One cup custard cups work well for baking the puddings. Cake flour may be substituted for the rice flour. The ground almonds can be omitted for a smooth textured pudding.

• 1 pound (good quality) bittersweet or dark chocolate, divided

• 1/4 cup hot espresso or good strong coffee

• 9 tablespoons butter, plus extra for greasing

• 1 cup plus 2 tablespoons sugar

• Generous 1/2 cup finely ground almonds 3/4 cup rice flour

• 6 eggs, separated, at room temperature

In a saucepan, melt 4.5 ounces of the chocolate with the coffee. Pour into six small ice cube molds and freeze 20 to 30 minutes, until hard.

Grease six 1 cup oven safe cups or molds with the butter. Place in the fridge while preparing the pudding mixture.

Melt the remaining chocolate with the butter in a bowl set over a saucepan of boiling water. Set melted chocolate aside to cool. In a separate large mixing bowl, beat the egg whites with the sugar until stiff. Fold the yolks into the cooled chocolate mixture, and then add the almonds and the flour. Carefully fold in the beaten egg whites.

Preheat oven to 375 degrees F. Remove the molds from the fridge. Spoon a little pudding mixture into each one. Push a cube of frozen chocolate into the pudding mixture. Cover with the remaining pudding mixture so each ice cube is completely enveloped.

Bake 18 to 20 minutes. While the pudding is hot, remove carefully from molds. (Insert with a knife around the edges to loosen if necessary.) Serve Immediately.

• 2 cups boiling water

• 1 (6 oz.) package cherry flavor gelatin

• 1 cup cold water

• 1/4 cup lemon juice

• 1 1/2 cups apples, chopped

• 1 cup chopped celery

• 1/2 cup chopped walnuts or pecans

• Lettuce leaves

• Apple slices and celery leave, optional

In a medium bowl, pour boiling water over gelatin; stir until dissolved. Add the cold water and lemon juice; chill until partially set. Fold in apples, celery and nuts. Pour into lightly oiled 6 cup mold or a 9 inch square baking pan. Chill until set, 4 to 6 hours or overnight. Serve on lettuce. Garnish with apple and celery leaves if desired.