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pecan pie images

Pecan Pie
A deliciously sweet dessert. Serve in smallish slices (if you can) with ice cream. Keeps for ages in the fridge
Pastry
Ingredients:

• 175g plain flour
• 30g walnuts
• 1/2 tsp salt
• 1 tsp milk
• 100ml vegetable oil
• 60ml boiling water

Method:
Mix all together, line 9 inch deep tin with paper. Mould pastry into pie tin, bake with weighted foil
10 minutes, then blind bake 10 minutes.

Roasted Almond Icecream image

Ingredients

• 1 litre fullcream milk
• 2-1/2 tsp. cornflour
• 1 tsp. gelatine or 1/2 packet china grass chopped fine
• 3/4 cup sugar
• 1 cup fresh cream
• 1 tsp. almond or kewra essence
• 1/2cup cold milk
• 1 cup almonds, sliced thinly
• 1 tbsp. pistachios, sliced thinly
• 1 tsp. cardamom powder
• 1 recipe basic icecream Continue Reading…

Basic Vanilla Ice Cream image

Ingredients

• 1 litre fullcream milk
• 2 1/2 tsp. cornflour
• 1 tsp. gelatine
• 3/4 cup sugar
• 1 cup fresh cream
• 1 tsp. vanilla essence
• 1/2cup cold milk

Method

• Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.
• Mix cornflour in 1/2 cup cold milk, keep aside.
• Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes.
• Boil for a further 4-5 minutes, take off fire.
• Sprinkle gelatine over 3 tbsp. water in a small pan.
• Allow to soak for 5 minutes. Warm over gentle heat, till dissolved. Do not bring it to a boil. Continue Reading…

Pista Icecream image

Ingredients

• 3 cups milk
• 3/4 cup sugar
• 5tbsp corn flour (cornstarch)
• few drops vanilla essence
• few drops yellow and green color
• 1 cup cream
• crushed pista

Method

• Boil milk and add cornstarch dissolved in little water. Cook till thick.
• Add sugar. Remove milk from gas and cool it.
• Add vanilla essence and colors in it.
• Beat it a lot and add cream in it. Keep it in the refrigerator for 1 hour.
• Beat it again. Then add crushed pista in it. Now cool it in a freezer.

Sitaphal Icecream image

Ingredients

• 3 cups sitaphal pulp
• 1 can condensed milk
• sugar if required

Method

• Empty can of condensed milk in a large beating bowl.
• Chill condensed milk for 10minutes in freezer.
• Puree sitaphal pulp, saving a tbsp. of segments.
• Beat condensed milk with an electric hand beater, till foamy.
• Add puree and beat again. Fold in segment. Continue Reading…

Mango Icecream image

Ingredients

• 1 litre fullcream milk
• 2 1/2 tsp. cornflour
• 1 tsp. gelatine
• 3/4 cup sugar
• 1 cup fresh cream
• 1 tsp. mango essence
• 1/2 cup cold milk
• 1 cup mango pulp (coarsely mashed)
• 1/2 cup fresh beaten cream
• 1/4 cup ground sugar

Method

• Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.
• Mix cornflour in 1/2 cup cold milk, keep aside.
• Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes. Continue Reading…

Fruit Icecream Medley image

Ingredients

• 2 scoops basic vanilla icecream
• 1/2 cup mixed chop fruit(orange, strawberry, banana, grapes, chickoo, kiwi, etc)
• 2 tbsp. fresh fruit sauce (refer sauces for icecreams and cakes)
• 1 icecream wafer for topping
• 1 tbsp. tiny cubes of leftover cake (optional)
• 2-3 tbsp. orange juice sweetened and chilled

Method

• Use a balloon glass (with/without stem) for best result.
• Toss the chopped fruit and cake together.
• Place at bottom of glass. Pour the orange juice over it.
• Place the icecream scoops over the fruit.
• Pour sauce over scoops.
• Cut wafer into 4 small triangles.
• Poke into top of scoop to form a fan shape.

Jazzy Raspberry Lemonade image

• 1 cup fresh-squeezed lemon juice
• 3 cups water
• _ cup C&H Pure Cane Granulated Sugar or Ultrafine Baker’s Sugar™
• _ cup frozen sweetened raspberries, thawed
• _ cup whipped cream, sweetened
• 2 tsp. fresh lemon zest

Fresh-squeezed lemon juice and C&H Pure Cane Granulated Sugar for lining glasses Combine fresh-squeezed lemon juice, water and sugar, and blend well to dissolve sugar. Chill.
Take a glass or cup and line rim with lemon juice, then dip in sugar.
Place 1 tablespoon of the raspberries in bottom of glass. Add 6–8 oz. of chilled lemonade.
Top with 1 tablespoon of whipped cream and garnish with _ teaspoon lemon zest.
Makes 4 (8 oz.) glasses.

Tropical Lemonade image

• 2 cups fresh-squeezed lemon juice
• 6 cups water
• 1 cup C&H Pure Cane Granulated Sugar or Ultrafine Baker’s Sugar™
• 1 tbsp. Ground ginger
• 16 fresh pineapple pieces, 1” cubes

Combine fresh-squeezed lemon juice, water, sugar, and ginger, and blend well. Chill.
Place ice cubes and 4 pineapple pieces in tall glass and add chilled ginger lemonade.
Makes 4 (16 oz.) glasses.

Lemon-Limeade image

• 1 cup fresh-squeezed lemon juice
• 1 cup fresh-squeezed lime juice
• 3 cups Water
• 1 _ cups C&H Pure Cane Granulated Sugar or Ultrafine Baker’s Sugar™
• 3 cups club soda or sparkling water, chilled
• 4 fresh lemon wedges
• 4 fresh lime slices, _” thick

Combine fresh-squeezed lemon juice, lime juice, water and sugar, and blend well to dissolve sugar. Chill.

Place ice cubes in tall glass and pour 10 oz. lemon-limeade mixture over ice.
Add 6 oz. chilled club soda and stir. Garnish with 1 lemon wedge and 1 lime slice.
Makes 4 (16 oz.) glasses.