Striped Delight

I pulled this out of People magazine. This is similar to a layered dessert my mom used to make. Can't wait to try this version.

Prep Time: 20 minutes + refrigerating
Makes: 24 servings

What you need
39 Oreo Cookies, finely crushed
6 tbsp. butter, melted
1 pkg. (8oz) Cream Cheese, softened
1/4 cup sugar
2 tbsp. cold milk
1 tub (12oz) cool whip whipped topping, thawed and divided
2 pkg. (3.9 oz each) Jell-o Chocolate instant pudding
3 1/4 cups cold milk

Make it
MIX cookie crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use. WHISK next 3 ingredients in medium bowl until blended. Stir in 1 1/4 cups Cool Whip; spread over crust. BEAT pudding mixes and 3 1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; top with remaining Cool Whip. REFRIGERATE 4 hours.

Peach Galette

Serves 4

1 1/4 cup flour

3 tablespoons ground almond or hazelnut

3 teaspoons sugar

pinch of salt

8 tablespoons butter, chilled and cut into small slices

3 to 4 tablespoons iced water

3 ripe peaches, peeled and sliced

Armagnac Whipped Cream

1 cup heavy cream

2 tablespoons sugar

1/2 teaspoon vanilla extract

1 teaspoon Armagnac

Combine the flour, ground almond or hazelnut, 1 teaspoon of sugar and salt in a mixing bowl. Add 6 tablespoons of the butter and using your finger tips or a pastry cutter, quickly blend until the mixture resembles coarse meal. Add the water a tablespoon at a time, until the dough just comes together; do not over knead. This can be done in a food processor, using the pulse function. Form the dough into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes.

Whip the cream in an electric mixer, adding the sugar, vanilla and bourbon as it starts to thicken. Continue whipping until soft peaks form, about 4 to 5 minutes. Refrigerate until ready to use.

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and lightly butter.

Place the dough on a lightly floured work surface. Roll out into a circle about 9 inches in diameter. Do not worry if the circle or the edges are not perfect. Place the dough on the prepared cookie sheet. Spread the peaches over the dough, leaving a 2 to 3 inch border. Sprinkle 1 tablespoon of the sugar over the fruit. Cut the remaining utter into slivers and scatter on top of the fruit. Fold the uncovered border of dough up over the peaches, allowing the dough to pleat as you lift it up and work your way around the galette. Dip a pastry brush in water and lightly coat the edge of the crust, then sprinkle with remaining sugar.

Bake the galette for 35-40 minutes, or until the pastry is golden and crisp. Transfer the baking sheet to a cooling rack and let the galette rest for 10 minutes. Serve warm or at room temperature with the Armagnac whipped cream.

Lime Blueberry Tiramisu

I can't remember where I found this recipe online but it is definitely on my list of desserts to make while blueberries are still in season, so you can add fresh to the top and inside.

Ingredients

• 1 pint heavy whipping cream
• 1/4 cup confectioners' sugar
• 1 pound mascarpone cheese, at room temperature
• 3 (3-ounce) packages unfilled ladyfingers
• 1 (6-ounce) can frozen limeade concentrate, thawed
• 1 (21-ounce) can blueberry pie filling
• Fresh mint leaves, optional

Directions

In a large bowl, beat cream with an electric mixer at medium speed until thickened. Gradually add confectioners' sugar, beating until soft peaks form. Gently stir in cheese until combined; set aside.

Split ladyfingers in half. Line a 13 by 9 by 2-inch baking dish with ladyfingers, cut side up. Brush ladyfingers with limeade concentrate. Spoon half of cheese mixture over ladyfingers. Top with half of blueberry pie filling. Repeat procedure for the next layer with remaining ladyfingers, limeade, cheese mixture, and pie filling. Cover and chill 8 hours. Cut into squares to serve. Garnish with fresh mint, if desired.

Floating Islands

1 litre milk
6 eggs
Sugar to taste (about 2 cups) - for the custard
Sugar - 2 cups - for caramel
1 tsp Corn flour
2 tsps Vanilla essence.
1 cup Walnut pieces and/or Cashew pieces

Separate whites and yellows in two mixing bowls.
Whisk the whites till they are firm, add a pinch of salt and keep aside.
Boil milk - once boiled, keep it on slow fire.
Sppon the stiffly beaten egg whites onto the milk and let them cook.
Turn over once and cook for a couple of minutes. Keep the cooked
whites aside.
When all whites are cooked, cool the milk.
Add Essence (2 tsp).
Take 1 cup milk + 1 tsp corn flour. Add the beaten yolks and mix well.
Add 2 cups of sugar.
On a slow flame, cool the custard till it is thick.

Pour the custard in a glass dish. Put the egg whites over the custard.

Take 2 cups of sugar and heat it over a medium flame till it melts and
stir so it is a smooth consistency.

Using a spoon, splash the caramel over the egg whites. Drop the nuts
over the caramel/egg whites.

Put in the refrigerator to set.

Peach and Blueberry Crisp

6 large peaches, peeled and cut into wedges
1 1/2 cups blueberries
1/3 cup granulated sugar
3/4 plus 1 1/2 tablespoons all-purpose flour
1 1/4 cups light brown sugar
1/4 tsp. kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
2 cups rolled oats
1 cup almonds, roughly chopped

Heat oven to 350 degrees. In a large bowl, toss the peaches, blueberries, granulated sugar, and 1 1/2 tablespoons of flour. Transfer to a shallow 3 quart baking dish.
In a separate bowl, combine the brown sugar, salt, and remaining 3/4 cup flour. Using your fingers, incorporate the butter until coarse crumbs form. Mix in the oats and almonds.
Squeeze the topping into marble-size clumps and sprinkle onto the peaches and blueberries. Bake until the top is golden and the fruit is tender, 45-55 minutes. Serve warm with ice cream and/or fresh whipped cream.

Zabaione with Strawberry

Zabaione with Strawberry (4 Pers.)

 

Wash 500g strawberry, cut them in small pieces and add 70g sugar, a glass of red wine and 2 spoons of coarsely grounded green peppercorns. Mix well and marinate all together for at least 1h. Warm carefully 2 yolks and 10g sugar in a pot. Add 1 glass of white wine and mix it quickly until the zabaione gets solid. Make a layer of strawberries, then the zabaione and on top another layer of strawberries. Delicious!

Thanks Tobi - this was fantastic!