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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Where to bad little girls go? Bad little girls go just about anywhere they want to.

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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It costs no more to go first class – you just can’t stay as long.

Pear & Cambozola Pizza

Favourite oxymorons: Temporary tax increase, tight slacks, twelve-ounce pound cake, exact estimate.

Pear & Cambozola Pizza
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Ingredients
  1. 12″ pizza crust (see Fast and Easy Pizza Crust – That’s Trump – pg.96) or purchased pizza crust 30cm
  2. olive oil to brush on crust
  3. 1 – 14 oz. can pears, drained and sliced in thin strips 398ml
  4. 2 Tbsp. toasted pine nuts 30ml
  5. 3 oz. Cambozola cheese, sliced or crumbled 85g
  6. freshly ground pepper
Instructions
  1. Preheat over to 450F (230C). Brush crust with olive oil, arrange pears on crust in pinwheel pattern, sprinkle with pine nuts, top with cheese and sprinkle of pepper. Bake 10-15 minutes, until crust is golden.
  2. Another Good Idea: For apple and Brie pizza, saute’ sliced apples in butter and brown sugar. Sprinkle with cinnamon. Dot pizza crust with broken pieces of Brie chesse, arrange apples on top and sprinkle with chopped walnuts and fresh rosemary. Bake as above.
Instructions
  1. Preheat over to 450F (230C). Brush crust with olive oil, arrange pears on crust in pinwheel pattern, sprinkle with pine nuts, top with cheese and sprinkle of pepper. Bake 10-15 minutes, until crust is golden.
  2. Another Good Idea: For apple and Brie pizza, saute’ sliced apples in butter and brown sugar. Sprinkle with cinnamon. Dot pizza crust with broken pieces of Brie chesse, arrange apples on top and sprinkle with chopped walnuts and fresh rosemary. Bake as above.
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 123), That’s Trump (Page: 97)
The Best of Bridge http://www.bestofbridge.com/

Banana Muffins

Very moist. Great for the lunch box!

Banana Muffins
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Ingredients
  1. 1/2 cup margarine
  2. 1 cup sugar
  3. 2 eggs
  4. 1 cup ripe bananas-mashed
  5. 1 1/2 cups sifted flour
  6. 1 tsp. nutmeg
  7. 1 tsp. baking soda
  8. 2 tsps. hot water
  9. 1 tsp. vanilla
Instructions
  1. Cream margarine and sugar. Add eggs and bananas. Mix well. Stir in flour and nutmeg. Dissolve soda in hot water, add to banana mixture. Stir in vanilla. Fill greased muffin tins 1/2 full. Bake at 350 for approximately 20 minutes or until golden brown. Makes 24 medium muffins.
Instructions
  1. Cream margarine and sugar. Add eggs and bananas. Mix well. Stir in flour and nutmeg. Dissolve soda in hot water, add to banana mixture. Stir in vanilla. Fill greased muffin tins 1/2 full. Bake at 350 for approximately 20 minutes or until golden brown. Makes 24 medium muffins.
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 13), Grand Slam (Page: 29)
The Best of Bridge http://www.bestofbridge.com/

When you see a light at the end of the tunnel, it means there’s a train headed your way.

Frosted Waldorf Salad

Serve in a lettuce lined glass bowl or on individual serving plates. Garnish with clusters of green grapes that have been washed and dipped in sugar

 

Frosted Waldorf Salad
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Ingredients
  1. Serve in a lettuce lined glass bowl or on individual serving plates. Garnish with clusters of green grapes that have been washed and dipped in sugar
Ingredients
  1. 2 cups miniature marshmallows
  2. 3-4 cups seedless green grapes (save some clusters for garnish)
  3. 2-3 red apples, chopped with skins on
  4. 1 orange, peeled and diced
  5. 1 Tbsp. orange juice
  6. 1/2 cup chopped celery
  7. 1/2 cup chopped walnuts or pecans
  8. 1/2 cup seedless raisins or snipped dates
Dressing
  1. 1 cup whipping cream
  2. 1/2 cup mayonnaise
  3. 1 Tbsp. sugar
Instructions
  1. Toss together marshmallows, grapes, apple, orange and orange juice. (Citrus juice will prevent apples from discolouring).
  2. Add celery, walnuts and raisins.
  3. To make dressing: whip the cream and fold in mayonnaise and sugar.
  4. Fold in salad ingredients and store covered in refrigerator.
Notes
  1. Book Reference – The Best of Bridge (Page: 120)
The Best of Bridge http://www.bestofbridge.com/

 

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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