Brandied Peaches

Brandied Peaches
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Ingredients
  1. 1 – 28 oz. can peach halves
  2. 2 Tbsp. syrup from peaches
  3. 1/4 cup butter
  4. 1/2 cup brown sugar
  5. 1/4 tsp. cinnamon
  6. 1/4 cup brandy
  7. vanilla ice cream
  8. or
  9. sour cream
  10. nutmeg to sprinkle
Instructions
  1. Drain peaches, reserving 2 Tbsp. of syrup. Place in shallow baking dish. Combine all ingredients and spoon over peaches. Bake at 350 F. for 20 – 25 minutes, basting occasionally. Serve over vanilla ice cream or with a heaping teaspoon of sour cream in the center of each peach half. Sprinkle with nutmeg.
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French Lemon Pie

French Lemon Pie
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Ingredients
  1. 4 eggs
  2. 1 cup light corn syrup
  3. 1 tsp. grated lemon zest
  4. 1/3 cup FRESH lemon juice (about 3 lemons)
  5. 2 Tbsp. melted butter
  6. 1/2 cup sugar
  7. 2 Tbsp. flour
  8. 1 unbaked 9″ pie shell
  9. 1/2 cup whipping cream
Instructions
  1. In a medium bowl, beat eggs well. Add corn syrup, lemon zest, lemon juice and melted butter. Combine sugar and flour, then stir into egg mixture. Pour into unbaked pastry shell and bake at 350 F. for 50 minutes. Chill. To serve, whip cream and mound onto pie.
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A man claims his wife lost her credit cards, but he hasn’t reported it because whoever stole them spends less than she did!

Lemon Sorbet

 

Lemon Sorbet
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Ingredients
  1. This is a delightful finale to a sumptuous meal. If you really want to show off – serve between courses to “cleanse” the palate – lah-dee-dah!!
Ingredients
  1. 1 cup milk (2% or skim will do)
  2. 1 cup whipping cream
  3. 5 lemons = 1 cup lemon juice (MUST be fresh)
  4. 2/3 cup berry sugar (fine sugar)
Instructions
  1. Cut in half and squeeze lemons; save shells. Mix all ingredients together in a shallow dish and freeze for 4 hours. Stir occasionally to break up ice crystals. Spoon into lemon shells, cover and return to freezer until ready to serve. (Hint: cut ends off rinds to they won’t “rock and roll” when you serve them.) Garnish with a mint leaf.
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Pumpkin Pecan Pie

Pumpkin Pecan Pie
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Ingredients
  1. 4 eggs
  2. 2 cups canned or mashed cooked pumpkin
  3. 1 cup sugar
  4. 1/2 cup dark corn syrup
  5. 1 tsp. vanilla
  6. 1/2 tsp. cinnamon
  7. 1/4 tsp salt
  8. 1 unbaked 9" pie shell
  9. 1 cup chopped pecans
  10. 1 cup whipping cream, whipped
Instructions
  1. Break eggs into a large bowl. Beat with a wire whisk or fork. Add pumpkin, sugar, corn syrup, vanilla, cinnamon and salt. Stir until sugar is dissolved and ingredients are well blended. Pour into pie shell and sprinkle with pecans. Bake at 350 F. for 40 minutes or until filling is set. Delicious as is, or topped with whipped cream.
Notes
  1. Book Reference - Winners (Page: 202)
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Time wounds all heels.

Frozen Lemon Puff

Guaranteed raves and a great make ahead

Frozen Lemon Puff
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Ingredients
  1. 5 eggs (separate 3 and reserve whites)
  2. 3/4 cup fresh lemon juice 175ml
  3. 1 cup sugar 250ml
  4. 2 cups whipping cream 500ml
  5. vanilla wafers to cover bottom and sides of pan
  6. dash cream of tartar
  7. 1/4 cup icing sugar 60ml
Instructions
  1. Whisk 2 eggs and 3 egg yolks, lemon juice and sugar together in the top of a double boiler and cook until thick, stirring constantly. Cool. Whip the cream and fold into lemon mixture. Line sides and bottom of a 9″ (23cm) springform pan with vanilla wafers. Pour lemon mixture into the pan. Beat the 3 egg whites until foamy. Add cream of tartar and icing sugar and beat until peaks are stiff. Spread on the lemon mixture and brown under the broiler. (watch carefully!) Cover with foil making sure it doesn’t touch the meringue. Freeze 8 hours or more. Remove from freezer (taking foil off immediately) at least 1 1/2 hours before serving. Serves 10-12
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The people who assure you that money isn’t everything usually have everything.
 

Little Sticky Toffee Puddings

The perfect make-ahead winter dessert. You can make and freeze the puddings and the toffee sauce will keep indefinitely in the fridge (or until the kids find it!) and it serves 8

Little Sticky Toffee Puddings
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Ingredients
  1. 1 cup water
  2. 1/2 tsp. vanilla
  3. 1/2 tsp. baking soda
  4. 1 cup dried cranberries
  5. 3/4 cup butter
  6. 2/3 cup sugar
  7. 2 eggs
  8. 1 cup flour
  9. 1/4 tsp. baking powder
Toffee Sauce
  1. 1 cup brown sugar
  2. 1/2 cup butter
  3. 1/2 cup whipping cream
Instructions
  1. Butter 8, 1/2 cup ramekins. Bring water to a boil and add vanilla and baking soda, then add dried cranberries and set aside to cool.
  2. Cream butter and sugar until light and fluffy.
  3. Lightly beat eggs and gradually add to butter mixture in 3 stages.
  4. Sift flour and baking powder together and gently fold into batter. Fold cranberry mixture into batter. Portion into ramekins and bake at 350 F. for 25 minutes.
  5. To prepare Toffee Sauce, combine sauce ingredients in saucepan and stir over low heat until sugar is dissolved. Simmer until sauce thickens.
  6. To serve, remove puddings from ramekins by running a knife around edge. Invert on plate and drizzle with warm Toffee Sauce.
Instructions
  1. Butter 8, 1/2 cup ramekins. Bring water to a boil and add vanilla and baking soda, then add dried cranberries and set aside to cool.
  2. Cream butter and sugar until light and fluffy.
  3. Lightly beat eggs and gradually add to butter mixture in 3 stages.
  4. Sift flour and baking powder together and gently fold into batter. Fold cranberry mixture into batter. Portion into ramekins and bake at 350 F. for 25 minutes.
  5. To prepare Toffee Sauce, combine sauce ingredients in saucepan and stir over low heat until sugar is dissolved. Simmer until sauce thickens.
  6. To serve, remove puddings from ramekins by running a knife around edge. Invert on plate and drizzle with warm Toffee Sauce.
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I’m not aging, I just need repotting.