Monday, January 17, 2005

Pineapple-Peach Dipping Sauce

1 can(8 oz.) crushed pineapple in juice, undrained
1/2 c. glaze for peaches
1/2 tsp. grated fresh ginger or 1/4 tsp ground ginger

In small bowl, combine undrained pineapple, glaze and ginger. Cover; refrigerate until serving time. Use sauce as a dip for hot egg rolls or chicken nuggets or use to baste chicken or ribs during broiling or grilling. Makes about 1 1/2 cups sauce.

Black Raspberry Ice Cream

1 1/2 qt. black raspberries or enough to make 2 1/2 cups of pureed fruit
1 pt. heavy cream, or half and half
3/4 c. sugar
Juice of 1/2 lemon

Puree raspberries. Blend all ingredients in blender for one minute to thoroughly dissolve the sugar.
Pour mixture into freezer can of ice cream maker and follow the manufacturers directions to process the ice cream.
Yields approximately 1/3 gallon.
Store tightly covered in the freezer.

Black Raspberry Flan

1 c. milk
1/3 c. sugar
3 eggs
2 tsp. vanilla
pinch of salt
1/2 c. flour
3 c. black raspberries

Combine milk, 1/4 c. sugar, eggs, vanilla, salt, and flour in a blender
and blend at high speed for one minute.
Pour a thin layer into a lightly buttered pie plate or flan dish.
Cook over medium heat until it sets.
Remove pan from heat and spread with raspberries.
Sprinkle with remaining sugar. Pour remaining batter over berries.
Bake in a 350 degree oven for 50-60 minutes or until browned.
Serve immediately.

Broccoli Salad

4 cups chopped broccoli (crowns only)
1 c. shredded cheddar cheese
1 small chopped red onion
6 pieces of bacon, crumbled
1 c. mayonnaise
1/2 c. raisins
1/4 c. sugar
2 Tb. vinegar

Mix the broccoli crowns, cheese, bacon and onion in a bowl.
In another bowl, mix the mayonnaise, sugar and vinegar together.
Pour over the broccoli mixture and toss gently to coat.

Peaches and Cream French Toast

1/2 c. butter
1 c. brown sugar
2 Tb. corn syrup
1 1/2 c. (29 oz. can) cans of sliced peaches, drained
or 6 peaches, peeled and sliced
1 loaf of french bread, cubed
8 oz. cream cheese, cut into small chunks
12 eggs
1 1/2 c. half and half
1 tsp. vanilla

Heat butter, sugar and syrup in saucepan until bubbly.
Pour into a greased 9 x 13 baking dish.
Cover caramel sauce with peaches.
Spread cubed French bread over peaches.
Scatter cream cheese through the bread.
In a blender, combine remaining ingredients well.
Pour over bread and cream cheese.
Cover and refrigerate for at least one hour or overnight.
Bake at 350 degrees, uncovered, for 50-60 minutes.
Yields 1-12 servings.

From the Inn at Poplar Corner Cookbook