Strawberry Truffles
Submitted by: Alice |
8 oz. cream cheese at room
temperature
5 oz. white chocolate
4 cups confectioner's sugar
1 teaspoon grated fresh ginger root
18 medium fresh strawberries |
1/4 cup finely minced
crystallized ginger
(get it in a gourmet food store or well stocked supermarket)
1/2 cup toasted coconut
1/2 cup finely chopped pistachio nuts |
|
Melt white choclate in the
top of a double boiler and let cool. Beat together the cream
cheese, sugar and ginger root until smooth. Add melted white
chocolate and mix well. Chill for at least 1 hour or until easy
to handle. Use a small melon baller (or small spoon) to scoop
out the center of each strawberry, half way down each fruit. Pat
strawberry dry. Put a little crystallized ginger into each
strawberry. Shape the cheese mixture around the fruit. Coat one
end in the toasted coconut, the other in the pistachio nuts.
Place truffles in candy cups and chill until serving time. Makes
about 18 truffles. |
Chocolate Lasagna
Submitted by:
Merribuck |
1 (8-ounce) package
no-boil lasagna noodles
2 pounds ricotta cheese
1 cup powdered sugar
1/2 cup unsweetened cocoa
2 large eggs |
1 1/2 cups mini chocolate
chips
1 orange, zested
1/2 cup roasted pistachios
4 ounces white chocolate, coarsely grated |
|
Preheat the oven to 350°F.
Bring a large pot of water to the boil and cook the noodles for
1 minute. Drain them and put them into a bowl of ice water to
stop the cooking. Drain again and lay on paper towels to dry.
Whisk together the ricotta, sugar, cocoa powder, and eggs on
medium speed with a hand or stand mixer, scraping down the sides
of the bowl, until it is well blended. Stir in the chocolate
chips and orange zest. Spread 1/4 of the cheese mixture into the
bottom of an 8 by 8-inch baking dish. Sprinkle some of the
pistachios over the top and press on a layer of noodles. Repeat,
ending with the ricotta mixture and pistachios. Bake for 35 to
40 minutes, or until the lasagna has risen. Remove the pan from
the oven and evenly sprinkle the white chocolate over it. Let
cool, cut and serve. |
Apple-Raspberry
Valentine Crisp
Submitted by:
Praying Bear |
1 sheet (9 1/2 x 10-inch)
puff pastry
1 egg beaten with 1 tablespoon milk
1 tablespoon butter
2 Fuji apples, peeled, cored and cut into 1/4-in thick slices
2 teaspoons sugar |
1/2 teaspoon ground
cinnamon
3 tablespoons seedless raspberry jam
1 eight ounce container lowfat vanilla yogurt
1/4 cup water
confectioner’s sugar |
|
On floured surface, roll
puff pastry into 14 x 10-inch rectangle. Cut pastry into two 7 x
10-inch pieces. Using a ruler to guide pastry wheel, cut each
half into 22 seven-inch long strips about 1/4-inch wide. To make
lattice heart, lay 11 pastry strips, 1/8-inch apart and
parallel, across an ungreased baking sheet. One by one, weave 11
more strips through parallel strips to create lattice square.
Cut out center of lattice with a 4 or 5-inch heart-shaped cookie
cutter or stencil and discard trimmings. Refrigerate heart 10
minutes. Heat oven to 400°F. Brush hearts with egg mixture and
bake 15 minutes or until golden brown. In skillet, melt butter
and add apple slices, sugar and cinnamon. Cover and cook,
stirring occasionally, for 20 minutes or until tender. Stir in
one tablespoon of jam. To serve, blend yogurt and water. Divide
mixture between two large serving plates. Mound apple slices in
center. Dip edges of each heart into confectioner’s sugar and
place atop apples. To make heart-shaped designs in the sauce,
heat remaining jam in microwave for thirty seconds. Drop dots of
jam onto sauce. Drag a toothpick tip through center of each dot
to make heart. Serves 2. |
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
 
Background graphics made especially for the Recipes
Committee of the Garden of Friendship by Valatine
|