Each of the happiest days is just around the corner! But needs a little help.

H

hongshai1

Well-known member
Another 15 days to Chinese New Year, this is a very busy day.

Chinese New Year is China's most important traditional festival, all people should be left outside the home and family reunion. Therefore, in the Chinese New Year period is a very busy traffic, and even there can not buy a ticket to go home.

Chinese New Year in accordance with the traditional Chinese calendar calculated. At the end of the last day of (Chinese: DA NIAN SAM SI) family together to eat the dinner on New Year's Eve 2001 and in the memories of all the happy, then we bless the new year.

This year my mother's brothers and sisters and their families will also come to my home for the celebration. I have already prepared 21 dishes recipes, but lack some dessert recipes, I would like to ask you to help me? Hope not too difficult. Thank you!

 
I know you'll get suggestions for dessert but I just wanted to wish you Happy New Year

hongshai. Enjoy the time with your family.

 
Hello, hongshai1, what type of desserts are you looking for? I know you don't have an oven, so I

assume you want desserts that are not cooked or can be made on the stovetop. Is that correct?

 
REC: Kumquat Ice Cream

A very Happy New Year to you! Year of the Rat? Oooh, I'm probably mistaken. Anyway... if you aren't already serving kumquats in another recipe, this is made without an ice cream freezer. Whatever you prepare, I hope your family will be impressed.

Kumquat Ice Cream
Ingredients
3/4 pound kumquats, thinly sliced and seeds removed
1 cup water
3/4 cup granulated sugar
1 1/4 cups heavy cream, whipped
1 piece of candied ginger, finely chopped (optional)

Directions
Put kumquats, water and sugar in a saucepan; simmer gently until the fruit is soft. This may take 30 minutes but check occasionally.

Purée the fruit with the liquid and let cool. Fold cream into the purée with the ginger, if used. Pour into a container, cover and freeze until firm, beating twice at hourly intervals.

About 30 minutes before serving, transfer the ice cream to the refrigerator. Serve decorated with
twisted strips of orange peel and candied ginger.

This makes 4 servings, but the ingredients can be multiplied with ease, and it can be made ahead in batches.

 
Here's a berry trifle. You could use angel food cake with this if you don't have ladyfingers..

Summer Berry Trifle
Charlie Palmer, chef at New York’s fancy Aureole restaurant, is a big fan of the humble meal on a stick.

Charlie Palmer
INGREDIENTS


• 2 pints raspberries, washed
• 2 pints strawberries, washed, stemmed, and quartered
• 1 cup raspberry jam
• 2 pints blueberries washed
• 1 cup sugar
• 2 tbsp. lemon juices
• 3 cups whipping cream, chilled
• 1/4 cup sugar
• 1 tsp. vanilla extract
• 48 sponge cake-type ladyfingers, purchased


DIRECTIONS
Mix together the raspberries and strawberries, sprinkle half of the sugar and 1 1/2 tablespoons of the lemon juice over the fruit and gently toss to combine with the raspberry jam. Using the remaining sugar and lemon juice, toss the blueberries alternately in each ingredient. Let the fruits stand for several minutes before assembling the trifle.

Beat the chilled cream with the sugar and vanilla extract until stiff peaks form.

Arrange 16 ladyfingers into a large glass bowl to cover the bottom. Layer 2 1/2 cups of the red fruit mixture evenly over the ladyfingers. Top with 2 cups of whipped cream. Repeat the process next using the blueberries and then a final time with the remaining red fruits. Refrigerate the trifle for at least 2 hours and up to 6 hours before serving.

http://www.msnbc.msn.com/id/9402862#recipeContinued#recipeContinued

 
Chocolate Cherry Trifle

Chocolate Cherry Trifle
British celebrity cook Nigella Lawson shares irresistible desserts to end your festive meal.
Nigella Lawson
Serves 16
INGREDIENTS


• 2 chocolate pound cakes (each approx. 12 ounces)
• 1/2 cup black cherry jam
• 1/2 cup cherry brandy
• 2 cups bottled or canned sour cherries, drained
For the custard

• 4 ounces bittersweet chocolate, minimum 70% cocoa solids
• 1-1/3 cups plus 1 tablespoon milk
• 1-1/3 cups plus 1 tablespoon heavy cream
• 8 egg yolks
• 1/2 cup plus 1 tablespoon superfine sugar
• 1/3 cup unsweetened cocoa
For the topping

• 3 cups heavy cream
• 1 ounce bittersweet chocolate, as before



DIRECTIONS
Slice the chocolate loaves or cake and make jam sandwiches with the cherry jam. Layer into the bottom of a large trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then tip in the drained cherries. Cover with plastic wrap and leave to macerate while you make the custard.

Chop up the chocolate and melt it; I do this on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4. Or you can stick the bowl over a pan of gently simmering water. Once the chocolate’s melted, leave to one side while you get on with the custard proper.

Warm the milk and cream in a saucepan, and whisk the yolks, sugar and cocoa in a large bowl. Pour the warm milk and cream into the bowl, whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan.

Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn’t boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the custard pan into the cold water and whisk like mad, which will avert possible crisis.

The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don’t panic so much that you stop cooking while it’s still runny. Admittedly, it carries on thickening as it cools and then when it’s chilling in the fridge. Once it’s ready, pour into a bowl to cool and cover the top of the custard with plastic wrap to stop it forming a skin.

When the custard is cold, pour and scrape it over the chocolate cake layer in the trifle bowl, and leave in the fridge to set, covered in plastic wrap, overnight.

When you are ready to decorate, whip the cream for the topping softly and spread it gently over the layer of custard. Grate the chocolate over the top. Let people fall upon it with greed and gratitude. They will go home happy.

http://www.msnbc.msn.com/id/9322384#recipeContinued#recipeContinued

 
Chocolate Toffee Trifle

You make your own cake with this one and it has no pudding, just whipped cream. It serves 10-12 and can be made one day ahead so don't give up.

Chocolate-Toffee Trifle

1 1/2 oz. unsweetened chocolate, finely chopped

1 c sifted cake flour
1 t baking soda
1/4 t salt
1 3/4 c (packed) golden brown sugar
1/2 c (1 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk
1/4 c buttermilk
1/2 c boiling water
1 t pure vanilla extract

3 c chilled whipping cream
1 1/2 c chocolate-covered English toffee bits (two 6-oz. bags)

semisweet chocolate shavings

Preheat oven to 375 degrees F. Butter and flour 9-inch square baking pan with 2-inch-high sides. Melt 1 1/2 ounces chocolate in top of double boiler set over simmering water, stirring until smooth. Remove from over water. Let cool 10 minutes.

Sift flour, baking soda and salt into medium bowl. Beat brown sugar and butter in large bowl until blended. Add egg; beat well. Beat in yolk.Add melted chocolate; beat until blended. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Add 1/2 cup boiling water and vanilla; stir until blended (batter will be thin.)

Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack and cool completely. (Can be prepared 1 day ahead. Cover with foil and store at room temperature.)

Beat cream in large bowl until stiff peaks form. Spoon 1 1/2 cups whipped cream into bottom of large glass trifle bowl. Sprinkle with 1/2 cup toffee bits. Crumble 1/3 of cake over toffee. Repeat layering of whipped cream, toffee bits and cake, creating 3 layers of each. Spoon remaining whipped cream over top, spreading to cover. Cover trifle; refrigerate at least 4 hours. (This trifle can be prepared 1 day ahead. Keep refrigerated.)

Sprinkle trifle with chocolate shavings and serve.

Serves 10 to 12.

Bon Appétit, November 1996

nlb

 
Heavenly Cherry Angel Food Trifle

Heavenly Cherry Angel Food Trifle

5 cups angel food cake -- cubed
1/4 cup cherry liqueur -- optional
1 cup confectioner's sugar
3 ounces cream cheese -- softened
8 ounces whipped topping -- divided
1/2 cup chopped pecans -- toasted
21 ounces cherry pie filling

Place cake cubes in large bowl. Sprinkle if liqueur, if desired; let
stand 30 minutes. In medium bowl, combine confectioner's sugar and
cream cheese; beat until blended. Reserve 2 tablespoons whipped
topping; fold remaining topping into cheese mixture, then stir with
pecans into cake cubes and mix well. Spoon cake mixture into a pretty
glass or crystal bowl. Spread cherry filling evenly over top. (Or, if
desired, layer half the cake mixture and cherry filling; repeat layers.)
Cover; refrigerate at least 3 hours. Garnish with reserved whipped
topping. Serves 8

Recipe By : Best of Country Cooking Cookbook 12-12-05
Sydney/dessertrcp

 
Apple Spice Cake Trifle

Apple Spice Cake Trifle

Cake...
1 (18.25-ounce) box spice cake mix
1 1/4 c. cinnamon applesauce
3 eggs
1/3 c. vegetable oil

Fruit filling...
1 (21-ounce) can apple pie filling
1 T. butter
1 tsp. ground cinnamon

Additional layer on top of fruit filling...
1/2 c. chopped walnuts

Pudding...
3 c. cold milk
1 large box instant vanilla pudding mix
1 envelope whipped topping mix
6 tsp. cinnamon

Topping...
1 (12-ounce) carton frozen whipped topping, thawed

Final Topping...
1/4 c. English toffee bits or almond brickle chips

Combine dry cake mix, applesauce, eggs and oil, mix on medium speed of electric mixer for 2 minutes.

Pour cake batter into a greased 13x9-inch baking pan. Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.

In a saucepan, cook pie filling, butter and cinnamon until butter is melted, stir until well blended. Cool.

In a mixing bowl, combine milk, pudding mix, topping mix and remaining cinnamon. Beat on high until thickened, about 5 minutes. Let stand 5 minutes.

Spread a third of the thawed whipped topping in a
6-quart clear glass trifle bowl.

Cut cake into cubes, place half over topping. Top with half of the fruit mixture, walnuts and pudding mixture.

Repeat layers, ending with remaining topping mixture.

Sprinkle with toffee bits. Cover and chill for at least 2 hours.

Makes 20 to 24 servings.

tamarasweets

 
Dreamy Orange Cream Freeze

Dreamy Orange Cream Freeze



Adapted from Meals That Heal by Lisa Turner (Inner Traditions, 1996.

This creamy, dreamy dessert or anytime snack is deliciously low in fat and completely dairy free. A super-fast, guilt-free treat for any occasion, and it’s good for you, too: citrus adds C and soy yogurt gives plenty of cancer-fighting phytochemicals and protein.

SIMPLE SOLUTION: INGREDIENTS
2 cups freshly-squeezed orange juice
½ cup low-fat soy yogurt (you may use sweetened vanilla, if you like)
½ cup low-fat soy milk
Orange slices for garnish

1. Combine orange juice, soy yogurt, and soy milk in a blender. Puree until thick and creamy.

2. Freeze juice mixture for 1 hour, stirring every 15 minutes until smooth.

3. Let warm slightly and spoon into individual serving dishes. Garnish with orange slices.

Serves 4.

http://www.care2.com/greenliving/dreamy-orange-cream-freeze-recipe.html

 
Taffy Apple Ice Cream

Taffy Apple Ice Cream

1 cup sugar
1/2 cup packed brown sugar
2 cans evaporated milk (12 oz each)
1 T. molasses
4 eggs, beaten
2 cups whipping cream
3 cups peeled, cored, and finely chopped apple
1 T. vanilla
Apple slices (optional)
Caramel ice cream topping (optional)

Combine sugar, brown sugar, milk and molasses in a medium pan. Cook and stir over medium heat until sugar dissolve; remove from heat.

Slowly stir 1 cup of hot milk mixture into beaten eggs; return to hot mixture in pan. Cook and stir over low heat just until bubbling. Do not boil.

Remove from heat. Cover and chill for 2 hours. Stir in cream, apple, and vanilla.

Freeze in a 4 or 5 quart ice cream freezer according to manufacturer's directions. Ripen about 4 hours.

If desired, garnish with apple slices and caramel topping. Makes about 2 quarts.

 
Happy New Year hongshai1!!! A lot of people celebrate here in Los Angeles -

Chinatown is all decorated and excited for new years. You could make a simple custard - in Japan it is called Purin. I made some yesterday and it is VERY easy. You steam it in your bamboo steamer, or on a rack in the wok:
http://japanesefood.about.com/od/japanesedessertsweet/r/custardpudding.htm

I must say, though, that I had no luck simmering the water and sugar - even after 30 minutes it still refused to brown. So I did it like I usually do and just put some sugar in a saucepan on low until the sugar melted and browned, then I poured it into the custard cups.

http://japanesefood.about.com/od/japanesedessertsweet/r/custardpudding.htm

 
Marsha awsome recipe ~ orange rules ~ Here is my son Joe's recipe for Orange Julius

When Joe was about 13yrs old he took home economics in school. He loved to come home and re-create some of those recipes:

Here was his favorite:

Introducing Joe Cerkvenik’s recipe for: Orange Julius

Orange Julius


6oz can frozen orange juice concentrate
1 cup of milk
1 cup of water
¼ cup of sugar
½ teaspoon of vanilla
10 ice cubes


Step 1

Place: all ingredients into a blender


Step 2

Cover: blender cup with lid and blend all ingredients until smooth


Step 3

Serve: immediately

 
Yes, there are many.

But I hope that the basis of their own experience I recommend to some, but not copy the books.

 
Thank you, Angiebaby!

I think I should be the nephew who likes ice cream, haha, but my teeth on the Cold Food is very sensitive, the doctor suggested that I eat as little as possible. I can be done to the children.

 
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