Valley Isle Vixens
Official Red Hat Society Website: http://www.redhatsociety.com
Chapter #79568
Welcome Vixen Vittles!!
Aloha,
Here we hope to publish all our favorite recipes that we share at our Valley Isle Vixen Pot Luck get togethers! Since forming the Vixen Travelers, we haven't had a chance for pot lucks, yet. After the pandemic we hope to add lots more appetizing yummies. Enjoy!
Artichoke Jalapeno and Parmesan Dip
Baked Brie
Basil Tomato Tart
Crescent Holiday Appetizer Tree
Guacamole Dip
Little Smokie Appetizers
Mock Tuna 
Muffin Tin Crab Cakes
Mini-Pastrami Sandwiches
Shrimp Crescent Bites
Spicy Pumpkin Dip
Spinach Squares
Wild Mushrooms on Polenta Rounds (photo here)
Cheesy Lasagna Rolls
Crustless Crab Quiche
Eggplant Lasagna
Hot Chicken Salad
Lefty Laurie Sweet and Sour Meatballs
Mary's Chicken Enchiladas
White Chili
Cream Cheese, Celery, and Walnut Tea Sandwiches
Foxy Vice Kween Ambrosia Salad
Kween Kathy's Potato Salad
Orange Potato Salad
Pumpkin Soup
Bananas Foster Bars
Better Than Sex? Yes!
Brookies
Cream Cheese Jewel Tart
Crockpot Apple Pie
English Toffee Cake
Frosted Banana Bars
Frozen Lemon Mousse
Fudge
Greek Yogurt Lemon Cheesecake
Impossibly Easy Coconut Pie
Lemon Bars
Lemon Tiramisu Trifle
Lilikoi Bars or Lemon Bars
Mac Nut Chocolate Chip Blondies
Merry Cherry Cheesecake Bars(photo)
Mixed Nut Bars
Oreo Cookie Cake
Pineapple Cheese Squares
Pumpkin Crunch
Red Hat Cranberry Fudge
Red Velvet Cake (Paula Deene)
Ultimate Banana Bread
Strawberry Cake
Strawberry Upside Down Cake
Sweet Red Velvet Truffles
Wilton Bunny Cookies (photo here)
Pupus (Appetizers)
Mock Tuna
1 15 oz can chickpeas, drained and rinsed
2 celery stalks
1-2 Tbsp pickle relish
1/2 tsp onion flakes (I use red onion 1/4)
2 tsp nutritional yeast
1 Tbsp soy sauce
3 Tbsp mayo or veganaise
1/2 tsp lemon juice
Pepper to taste
1/2 tsp kelp powder (optional)
In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Or pulse in a food processor a few times, careful not to purée.
Chop celery or use a food processor. I also chop onion in food processor.
Combine the rest of ingredients. Add more mayo if needed.
Source: Barbara Bling Bling
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1 pkg. Little Smokies
1 lb. bacon
1 c. brown sugar
Cut bacon strips into 3 pieces. Wrap each piece around 1 smokie; secure with toothpick. Fill 9x13 inch baking dish and sprinkle brown sugar to cover top. Bake at 300* for 45 minutes or until done. Brown sugar will melt and form a syrup. Serve hot. Source: Sassy Sandi
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(8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 ½ teaspoons curry powder
1/3 cup flaked coconut
1/4 cup apricot preserves
24 shelled deveined cooked medium shrimp
24 sprigs fresh cilantro
Heat oven to 375̊F. Unroll dough into 1 long rectangle; gently press perforations to seal. Place curry powder in small strainer. Shake strainer to sprinkle dough with curry powder; sprinkle evenly with coconut.
Starting with one long side, roll up dough, jelly-roll fashion. With serrated knife, cut roll into 24 slices; place, cut side down, on ungreased cookie sheet.
Bake at 375̊F. for 13 to 15 minutes or until golden brown.
Immediately remove from cookie sheet; place on wire rack. Cool 10 minutes or until completely cooled.
To serve, top each appetizer with 1/2 teaspoon apricot preserves and 1 shrimp. Garnish each appetizer with cilantro sprig.
Stir a pinch of powdered ginger into the apricot jam instead of sprinkling the crescent dough with curry powder.
Use a small, fine-mesh strainer to sprinkle curry powder over the unrolled crescent dough.
Crescent dough is easy to cut with a long serrated knife such as a bread knife.
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Artichoke Jalapeno and Parmesan Dip
1 cup mayonnaise*
1 cup shredded Parmesan cheese
6 ounces marinated artichoke hearts, drain and reserve marinade.
Blend all ingredients (add marinade, if needed) and let set in refigerator overnight. Serve with crackers or French bread rounds.
*Cream cheese or sour cream may be substituted.
Source: Lady Shamrock, Shannon
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1 17.3-ounce package puff pastry (2 sheets), thawed
1 2.2-pound wheel of Brie (about 8-inches in diameter)
3 tablespoons red pepper jelly
1/4 cup toasted sliced almonds
1 egg yolk
1 tablespoon water
Fresh fruit and/or assorted crackers
Preheat oven to 400°F. On a lightly floured surface, roll both sheets of puff pastry into 12-inch squares. Cut a 1-inch-wide strip of pastry from each of the squares; set aside. Trim squares to 9-inch circles. Place one of the circles on a large baking sheet or oven-safe 12-inch serving plate.
Place brie on pastry and pull the pastry up the sides. (The pastry will not come all the way up the sides of the brie round.) Spread jelly on top of the brie. Sprinkle with almonds. Carefully place the remaining puff pastry circle on top of brie, folding edges down. (Brie may not be completely enclosed.)
Brush pastry with egg yolk and water mixture. Wrap reserved strips of dough around the outside of brie to seal pastry rounds together. Brush strips with egg yolk and water mixture.
Bake in preheated oven for 25 to 30 minutes or until pastry is golden. Let stand for 20 minutes before serving. Serve with fruit and/or crackers. Makes 12 to 16 servings
Source: Kween Kathy
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Crescent Holiday Appetizer Tree (photo here)
1 can (8 oz.) Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 container (8 oz.) chives-and-onion cream cheese spread
1 tablespoon milk
3/4 medium red bell pepper1/4 medium yellow bell pepper
1/2 cup chopped fresh broccoli2 tablespoons sliced ready-to-eat baby-cut carrots
1 tablespoon chopped cucumber
Heat oven to 375°F.
Remove dough from can in 1 long roll; do not unroll or separate. Cut roll into 16 slices.
Place slices, cut side down, on ungreased cookie sheet. To form tree, start by placing 1 slice for top; arrange 2 slices just below, with sides touching. Continue arranging a row of 3 slices, then a row of 4 slices, ending with a row of 5 slices. Use remaining slice for tree trunk.
Bake 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen from cookie sheet with spatula and slide onto wire rack. Cool completely, about 15 minutes.
Place tree on serving platter or tray. In small bowl, mix cream cheese spread and milk until smooth. Spread mixture over baked tree.
Cut strips from red bell pepper for garland; chop any remaining red pepper. With small star-shaped canape cutter, cut star from yellow bell pepper; chop remaining yellow pepper. Decorate tree with bell peppers, broccoli, carrots and cucumber. Serve immediately, or cover loosely and refrigerate up to 24 hours before serving.
Source: Sassy Sandi
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Mini Pastrami Sandwiches
Mash 1 stick softened butter with 1 minced garlic clove, 1 tablespoon each chopped parsley and rosemary and 1/4 teaspoon cayenne pepper.
Thinly slice a sourdough baguette; spread the herbed butter on one side of each slice. Flip over half of the bread slices and spread with Thousand Island dressing.
Top with sliced pastrami, cornichons and provolone; cover with the remaining baguette slices, buttered-side up.
Cook in a skillet over medium heat until golden, about 4 minutes per side.
Source:Brian Boitano
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4 tbl. margarine
1 cup milk
3 eggs
1 cup flour
1 tsp. salt
1# sharp cheddar cheese, grated
1 tsp. baking powder
1 tbl. chopped onion
2 pkg. frozen spinach, thawed, drained
Heat oven at 350°F.
Melt margarine in 9x13 pan, coat pan, pour off excess.
Mix remaining ingredients and put into pan. Bake at 35 min. until brown. Can be served hot or cold, is good with mustard.
Source: Sylvia Sherman, Lady Sylvia
Lefty Laurie Sweet and Sour Meatballs
Meatball ingredients:
1 pkg frozen chopped spinach (cooked and well drained)
1 medium onion, minced
1 pound ground beef
1 egg
3 tablespoons grated American cheese
½ teaspoon salt
1/8th teaspoon pepper
Form all ingredients into small meatballs. Roll in flour and brown in hot oil.
Sauce:
¼ cup prepared mustard
1 ½ cups brown sugar
¾ cup red wine vinegar
1 ¼ cup catsup
¼ pound butter
Bring ingredients to a boil and pour over the cooked meatballs.
1 32 0z. box chicken stock
3 cans white beans (don't drain)
5 cups cooked chicken
1 16oz jar salsa
1 8oz. block pepper jack cheese, grated
2 tsp. ground cumin
Black and white pepper to taste
1/2 cup finely crushed corn chips
Sour cream, for garnish
Garnish with chips
Place first eight ingredients in crock pot. Turn on high for 3-4 hours. Garnish with chips and sour cream.
Source: Darling Donna
Crustless Crab Quiche
2 large eggs (guilty version) or the equivalent of egg beaters (whites only), whipped
1/2 cup fat-free or low-fat Greek yogurt, plain (must be Greek yogurt)
1/2 cup low-fat milk
2 tbs melted, salt-free butter
2 tbs. flour
1 tsp. Lavender Farm Gourmet Seasoning (or 1/2 tsp. salt)
Pinch of pepper or 1/2 tsp. Lavender Farm Pepper Seasoning
1-1/2 cups crab meat (3/4 of the Costco canned crab meat), drained
1 cup shredded real or fat-free Swiss cheese
3/4 cup chopped green onions
Variation: This morning I added some chopped chives, which were from my herb garden. I also added a very finely chopped, small red pepper. Also today, I sprinkled the top with a little paprika.
1. Prepare quiche dish: I lightly grease with organic, salt-free butter.
2. Preheat oven to 350°F.
3. Fold in crab, cheese, and onions, blending well.
4. Spread into prepared pan.
4. Bake for 45-50 minutes.
I don't know how to write recipes down to exact proportions. My Grandmother, who was born in Prague, never wrote down a thing! She taught me lots when I was very young, hovering around her in the kitchen. She also used a wood-burning stove for her pastries and breads; somehow, nothing ever burned.
I prepared the filling last night, refrigerated it, and then baked it this morning. If pressed for time, this is a great method.
Source: Lynn Austin, Lady Luscious
Cream cheese, celery, and Walnut Tea Sandwiches
8 ounces cream cheese, room temperature
1/3 cup very finely chopped celery hearts
1/3 cup very finely chopped walnuts
raisin bread, slightly frozen
parsley sprigs for garnish, no stems
In a small bowl, beat cream cheese until smooth. Mix in celery and walnuts.
Prepare sandwiches with cheese mixture. Trim off crust of bread and cut sandwiches into leaf or apple shapes.
(Or cut shapes first and then spread) Garnish with sprigs of parsley.
3 lbs. of red potatoes
1 – 2 Bottles of Kraft Catalina French Dressing
6 Hard Boiled Eggs
1 Can Water Chestnuts coarsely chopped
2 – 3 Dill Pickles chopped
1 Can Sliced Black Olives
Dressing:
¾ Cup Light Mayonnaise
¾ Cup Light Sour Cream
2 T. Mustard
2 T. Worcestershire Sauce
1 T. Garlic Powder
½ t. Pepper
1 T. Onion Powder
1 t. Sugar
Place potatoes in a pot and cover with water and bring to a boil. Lower heat to a simmer and cook for 15 to 20 minutes until potatoes are tender. Drain and let cool.
Cube potatoes in ½ inch cubes. Pour French dressing over potatoes and stir to coat. Put potatoes in refrigerator and chill for at least 4 hours (overnight is even better).
Combine potatoes with chopped eggs, water chestnuts, pickles and olives. Add dressing and stir. Serve, enjoy! Source: Lady Shamrock
2 gal. vegetable or corn stock
2 onions, small, diced
4 leeks, small, diced
3z. canola oil
4 kabocha pumpkins
5 sage leaves
Salt and pepper, to taste
Heavy cream
Pine nuts
Cut pumpkin in half, rub with salt and pepper.
Roast in oven @350°F. until soft. Remove flesh and cut up.
Sweat onions and leeks in oil in a soup pot. Add pumpkin, stock and sage.
Simmer 1 hour.
Puree and season to taste.
When ready to serve, heat soup, drizzle heavy cream over top of each bowl and sprinkle with pine nuts.
Note: Recipe is for a crowd, so you may want to pare it down for your family. Source: Chef Tom Lelli, Class Act, Maui
Foxy Vice Kween Ambrosia Salad
1 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons salt
1 3/4 cups unsweetened pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce package) orzo pasta
3 (11 ounce)cans of mandarin oranges, drained
2 (20 ounce) cans of pineapple tidbits, drained*
1 (20 ounce) can of crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup miniature marshmallows
1 cup shredded coconut
In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.
*Note. Next time, I will use the drained juice from the canned pineapple and reduce the pineapple tidbits to 1 can.
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RAINBOW GARDEN SALAD (photo here)
1 lb. rainbow rotini
1/2 cup green onions, sliced
1 cup each of your choice of veggies:
cherry tomatoes, cut in half
carrots, sliced
cucumbers, sliced
mushrooms, sliced
celery, sliced
black olives, sliced
green or red pepper, chopped
cauliflowerettes
broccoliettes
1 c. low calorie zesty Italian dressing
Cook and drain rotini. Add vegetables and stir in salad dressing. Let set several hours before serving. Source: Sassy Sandi
Wild Rice, Pecan, & Cranberry Salad w/Citrus Vinaigrette
1 cup MINNESOTA wild rice (see package instructions, substitute 1 cup chicken stock for 1 cup of the water)
1/2 cup dried cranberries
1/2 cup chopped pecans
1/2 cup chopped apple
1/2 cup chopped celery
1/4 cup
chopped
parsley from Kween Kathy's Garden
1/4 cup sliced green onions
Vinaigrette:
1/8 cup orange juice
1/8 cup cranberry juice
1
Tbsp.
grated orange peel
2 Tbsp. red wine vinegar
1 Tbsp.
sugar
2 Tbsp olive oil
Salt and Pepper
Cook wild rice according to instructions on package. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool.
In a medium sized serving bowl, mix the rice, cranberries, pecans, apples, celery, parsley, and green onions together.
In a separate jar, mix the vinaigrette ingredients, adding salt and pepper to taste. Just before serving, mix dressing in with the rice mixture.
Serve warm, chilled, or room temperature. Source: Sassy Sandi
5# Potatoes, boiled
1 onion, chopped fine
1 green pepper, chopped fine
Several stalks celery, chopped, (leaves too)
2 boiled eggs
2 or 3 tbl. sweet relish
Salt
Pepper
Chili pepper
Mayonnaise
Cut up potatoes in large bowl. Add chopped eggs, onion, pepper, celery, relish and seasonings. Mix with mayonnaise. When ready to serve, add more mayo if necessary. Source: Kween Kathy
Shortbread Crust:
1-1/2 sticks (3/4 cup) butter
2 cups flour
1/2 cup packed brown sugar
1/2 teaspoon salt
Preheat oven to 350°F.
Cut butter into 1/2-inch pieces. In a food processor mix until all ingredients combine to
form a crumbly texture. Spread into a 13 X 9-inch baking dish. Press evenly onto
bottom of pan. Bake 20 minutes.
While shortbread is baking, prepare custard.
Lilikoi Custard:
4 large eggs, slightly beaten
1-1/2 cups granulated sugar
3/4 cup fresh lilikoi juice
1/3 cup flour
To prepare the fruit, cut through the thick rind and scoop seeds into a food processor.
Blend for 30 seconds to a minute to loosen membrane from seed. The seeds will
remain in tact. Then press the slushy pulp through a strainer with the back of a metal
spoon.
With a food processor or whisk, mix eggs and granulated sugar until combined, then
stir in lilikoi juice and flour.
Once shortbread is done, reduce oven temperature to 300°F.
Pour lilikoi mixture over hot shortbread and bake 30 minutes. Cool completely in pan
and cut into bars. Sift confectioners sugar over bars and serve. Servings: 24 bars
Source: Sassy Sandi
1 box red velvet cake mix, plus ingredients listed on box
1 8-oz. pkg. cream cheese, softened
1 12-oz. bag milk chocolate chips (or chocolate of choice)
2 tsp. vegetable oil
Prepare the cake according to directions on the box. Allow it to cool completely. Line a baking sheet with wax paper and set aside. Transfer the cooled cake to a large bowl and use a fork to break it into fine crumbs. Add cream cheese and use your hands to combine. Roll mixture into 42 balls and place onto the prepared baking sheet. Refrigerate. Melt chocolate in the microwave in 30-second intervals, stirring after each. Stir in oil and mix well. Use a fork or a toothpick to dip each red velvet ball in the chocolate and return to the prepared baking sheet. Decorate with sprinkles if desired. Refrigerate for 15 minutes or until ready to serve.
1 stick unsalted butter, melted, plus more for greasing
1 3/4 cups sugar
4 large eggs
1/2 cup self-rising flour
2 cups sweetened shredded coconut
2 cups milk
Preheat the oven to 350° and butter two 9-inch glass pie plates.
In a large bowl, whisk the melted butter with the sugar. Add the eggs and beat until smooth. Stir in the flour, coconut and milk. Divide the mixture between the pie plates and bake in the lower third of the oven for about 1 hour, until the pies are firm to the touch and golden. Transfer the pies to a rack and cool completely before serving.
Make Ahead The pies can be refrigerated overnight. Return them to room temperature before serving.Source: Yahoo.com
3 cups Premier White Morsels*
1 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
1 6-ounce package Craisins (sweetened dried cranberries)
2/3 cup chopped pecans
Melt morsels and condensed milk in a nonstick pan over low heat. Remove from the heat and stir in vanilla, cranberries and pecans. Line a 7 x 11 x 2-inch pan with wax paper. Pour in fudge and cool for 3 hours or until set. Yield: About 24 small pieces.
Variation:
*Use white peppermint morsels without cranberries
1 box yellow cake mix
1 29oz can Libby's 100% Pumpkin
1 12oz can evaporated milk
3 eggs
1 1/2 cups sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1 cup chopped walnuts
1 cup melted butter
Whipped cream (optional)
Preheat oven to 350°F. Grease bottom of 9x13 pan and line with parchment paper. Grease parchment paper.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in a large bowl. Pour into parchment paper lined pan.
Sprinkle DRY cake mix evenly over pumpkin mixture.
Spread walnuts evenly over dry cake mix and drizzle melted butter evenly over nuts.
Cover with aluminum foil.
Bake for 45 minutes. Remove foil and bake for another 10 minutes, making sure the walnuts don't burn.
Cool completely.
When cool, turn pan over onto cutting board. Remove pan and peel back the parchment paper.
Serve with whipped cream.
Variations: Pecans instead of walnuts
Source: Lady Ioana's Grandson
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Crockpot Apple Pie
8 Tart Apples peeled and sliced (Granny Smith or Golden Delicious
apples)
1-1/4 tsp. ground cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
3/4 C. milk
2 Tbs. butter, softened
3/4 C. sugar
2 eggs
2 tsp. vanilla
1-1/2 C. Bisquick, divided
1/3 C. brown sugar
3 Tbs. butter, cold
Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place apple mixture in lightly greased slow cooker.
Combine milk, softened butter, sugar, eggs, vanilla, and 1/2 C. of the Bisquick. Spoon over apples.
Combine the remaining Bisquick with the brown sugar. Cut cold butter into Bisquick mixture until crumbly.
Sprinkle this mixture over top of apple mixture. Dot with more butter, if you wish.
Cover and cook on low 6 to 7 hours or until apples are soft. (This time was
considerably shorter. More like 2 hours) Recipe 4 Living
Frozen Lemon Mousse
CRUMB CRUST
1/4 cup butter, softened
2 Tbsp. light brown sugar
1/2 cup flour
1/4 cup chopped walnuts (I use pecans, I'm not a walnut fan)
FILLING
4 egg yolks, beaten
1/2 cup fresh lemon juice
1 1/2 Tbsp. grated lemon rind
1/4 cup sugar
4 egg whites
1/8 tsp. cream of tartar
1/8 tsp. salt
3/4 cup sugar
1 1/2 cups whipping cream, whipped until stiff
Sweetened whipped cream and mint leaf (garnish)
Serves 10 Preheat oven 400°F.
Mix together crust ingredients and put in a flat pan. Bake, stirring often until crumbs are brown. Cool.
Press crumbs firmly into the bottom of an ungreased, 9 inch spring form pan, reserving 2 Tbsp. to sprinkle on top.
To prepare filling, combine egg yolks, lemon juice, rind and 1/4 cup sugar. Blend thoroughly.
Beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Slowly add 3/4 cup sugar, 2 Tbsp. at a time, and beat until whites are stiff and shiny. Fold the egg-yolk mixture and the whipped cream carefully into the egg whites. Spoon into spring form pan. Sprinkle with remaining crumbs. Cover and freeze.
Serve frozen with a dollop of whipped cream and a fresh mint leaf on leach serving.I found I could cut 16 servings from this, so it does go a long way.
Enjoy! Source: Barbara Gowan,
“Queen Digi Bee”, Canada
Better Than Sex? Yes!
1-18 1/2 oz. package chocolate cake mix
1 14 oz. can sweetened condensed milk
1 6 oz. jar caramel or hot fudge topping
8 oz. Cool Whip
4 Skor candy bars, crushed
Prepare cake according to directions and bake in 9 x 13" pan. Pierce warm cake all over with toothpick. Pour milk over cake. Pour caramel over cake. Chill. Before serving, top with whipped topping and sprinkle with crushed candy. Source: Lady and Sons (Paula Deen) Provided by: Debby Takahashi, Dame Debby
Lemon Bars (photo here)
CRUST
2 cups all-purpose flour
1/2 cup powdered sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup butter
Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil. Grease foil; set aside.
In a large bowl combine the 2 cups flour, the 1/2 cup powdered sugar, the cornstarch, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Press mixture into the bottom of prepared pan. Bake for 18 to 20 minutes or until edges are golden.
FILLING
4 eggs, lightly beaten
1-1/2 cups granulated sugar
3 tablespoons all-purpose flour
1 teaspoon finely shredded lemon peel
3/4 cup lemon juice
1/4 cup half-and-half, light cream, or milk
Powdered sugar
Meanwhile, for filling, in a medium bowl stir together eggs, the granulated sugar, the 3 tablespoons flour, the lemon peel, lemon juice, and half-and-half. Pour filling over hot crust.
Bake for 15 to 20 minutes more or until center is set. Cool completely in pan on a wire rack. Grasping foil overhang, lift from pan.
Cut into bars. Right before serving, sift powdered sugar over tops. Cover and store in the refrigerator.
Source: Sassy Sandi
4 ounces Mascarpone cheese
2/3 cup heavy whipping cream
1 teaspoon pure vanilla extract
1 tablespoon granulated sugar
Place all ingredients in a mixing bowl. Using an electric mixer on medium speed,
beat until the mixture holds its shape and looks like whipped cream.
Do not overbeat! Cover and refrigerate until served. Yield: About 1 cup.
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Lemon Curd
1/2 cup unsalted butter, melted
1 cup granulated or superfine sugar
1/4 teaspoon kosher salt
3 large eggs, well beaten
1/3 cup fresh lemon juice
Stir together melted butter, salt, and sugar. Whisk in well beaten eggs and lemon juice.
Place in a double boiler or place saucepan in a skillet with simmering water. Whisk continuously about 10 minutes or until thick. Allow to cool. Cover and refrigerate. Yield: About 1 cup
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