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Post by KD7LBR on Sept 2, 2002 16:50:00 GMT -6
Mom's Quince Jelly
4 c. quince juice * 3 c. sugar 1/4 c. lemon juice
combine all ingredients in a large pot. simmmer until consistency of warm honey, about 40 minutes. Seal in hot jars.
* to make quince juice: I use a steamer/juicer that sits on my stove top. If you do not have one of these, you can peel, core and chop about 10 quince. Add about 1c.. water, and simmer (covered) for 1 hour. Strain the juice. The juice will look almost amber in color, which gives the jelly the look of honey.
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Post by KD7LBR on Sept 2, 2002 16:52:46 GMT -6
Persimmon Jam
8 Ripe persimmons (medium to large) 1/4 C Lemon juice 1 3/4 Oz Powdered pectin 6 C Sugar
Wash persimmons, cut stem ends and force fruit through food mill or coarse strainer. Measure 4 cups pulp into deep saucepan. Add lemon juice and pectin to persimmon pulp and mix well. Heat to boiling, stirring constantly.
Add sugar, and return to a boil. Reduce heat. Boil without stirring 4 minutes. Remove from heat and alternately stir and skim 5 minutes to cool. Spoon into hot sterilized jars and seal. Makes about 8 half-pints
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Post by KD7LBR on Sept 2, 2002 16:57:01 GMT -6
KIWI DAIQUIRI JAM 5 Kiwifruit, peeled 3 c Sugar 2/3 c Unsweetened pineapple juice 1/3 c Fresh lime juice 1 Pouch 85ml/3oz liquid pectin Green food colour, optional 4 tb Rum (or sub. fruit juice?)(I Use 1 T. rum extract)
In a large stainless steel or enamel saucepan, mash kiwifruit to applesauce consistency. Stir in sugar, pineapple and lime juice. Bring to a full rolling boil, stirring until sugar dissolves. Stirring constantly, boil vigorously for 2 minutes.
Remove from heat, stir in pectin. Continue stirring 5 minutes to prevent floating fruit. (If desired, add green food colouring to create a more lively, intensely green jam.)
Stir in rum.
Ladle jam into a hot sterilized jar to within 1/4 inch of top rim. Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 inch.
Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight.
Place jar in canner , and bring to a boil. process 5 minutes
Remove jars. Cool 24 hours. . Wipe jars, label and store in a cool dark place.
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Post by KD7LBR on Sept 2, 2002 16:58:54 GMT -6
BLACKBERRY JAM 3 c Blackberries 2 c Water 1 pk Powdered fruit pectin 5 c Sugar
Crush fruit thoroughly. Add water and fruit pectin. Stir until pectin is dissolved. Heat to boiling.
Add sugar. Stir until dissolved. Boil 4 minutes, stirring frequently, or until thick. Ladle into hot, sterile jars, and seal.
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Post by KD7LBR on Sept 2, 2002 16:39:38 GMT -6
Hot Pepper Jelly
1 c Cored and ground sweet red-or green peppers, with the seeds 1/2 c Cored and ground long hot red or green peppers -(see note) 6 1/2 c Sugar 1 1/2 c White vinegar 1/4 teaspoons Salt, if desired 6 oz (1 bottle) fruit pectin Red or green food coloring-(optional)
Combine the sweet peppers, hot peppers, sugar, vinegar, and salt in a saucepan. Simmer about 10 minutes, stirring occasionally.
Strain or not, as desired, and return mixture to the saucepan. If strained, the solids are good as a relish. Pour in the pectin and bring to the boil. Stir in the food coloring. Pour into sterilized half-pint jars and seal with paraffin. Store in a cool place.
YIELD: 8 to 10 half-pints
NOTE: If long hot peppers are not available, drained tinned jalapeno peppers, available in many supermarkets, may be substituted according to taste.
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Post by KD7LBR on Aug 29, 2002 11:31:16 GMT -6
KIWI JAM
4 1/2 C. prepared kiwi (about 4 lb.) 1 box powdered pectin 7 C. granulated sugar
Prepare fruit by cutting in half and scooping out the pulp. Crush and heat over low heat for 3 minutes. Measure 4 1/2 cups fruit into large kettle. Add pectin and mix well. Place over high heat and stir until mixture comes to a hard boil. Add sugar all at once. Bring to a full rolling boil and boil hard for 1 minute. Remove from heat. Skim off foam. Pour into sterilized jars. Seal. Makes 8 1/2 cups.
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Post by KD7LBR on Aug 26, 2002 15:06:16 GMT -6
WATERMELON JELLY
4 C. watermelon, remove seeds (not rind) 3 1/2 C. granulated sugar 2 T. lemon juice 1 (6 oz.) bottle liquid fruit pectin
Place watermelon in blender or food processor and blend or process until smooth. You should end up with 2 cups purée.
In large cooking pot combine watermelon purée, sugar and lemon juice. Bring mixture to a full rolling boil. Add pectin all at once. Boil hard for 1 minute, stirring constantly. Remove from heat; skim off foam.
Ladle jelly into clean hot half-pint jars; seal. Process in a boiling water bath for 5 minutes. Makes 4 half-pints.
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Post by KD7LBR on Sept 27, 2002 17:22:07 GMT -6
LAVENDER JELLY
2 1/4 C. bottled apple juice (the clearest you can find) 1 C. lavender flowers 3 1/2 C. granulated sugar 1/2 (4 oz.) bottle liquid pectin
Place apple juice and lavender in a saucepan and bring to a boil. Cover and remove from the heat. Let stand for 15 minutes, then strain.
Return 2 cups of this juice to the heat, add the sugar, and stirring constantly, bring to a full boil. Stir in the liquid pectin and bring to a rolling boil for 1 minute, stirring constantly.
Remove from the heat, skim off the foam, and pour into jelly glasses with a sprig of jelly in each glass and seal. Process for 5 minutes in a boiling water bath. Makes about 5 medium glasses.
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Post by KD7LBR on Sept 27, 2002 17:23:51 GMT -6
MANGO BUTTER
8 C. peeled and chopped ripe mango 3 C. packed brown sugar 3 T. grated fresh ginger 1 tsp. grated fresh lime zest 1/2 C. fresh lime juice 1 tsp. ground cinnamon
Place mangoes in a heavy saucepan over medium heat. Cook, stirring frequently, until mangoes are very soft. (Since mangoes are usually very juicy, you needn't add any water unless the mixture starts to stick; then add up to 1/2 cup, a little at a time, as necessary.)
When the mangoes are cooked, remove from heat; purée in a blender or food processor, working carefully in batches.
Return purée to pan. Add sugar, ginger, lime zest, lime juice and cinnamon; mix well. Bring to a boil over medium heat, then lower heat and cook, stirring frequently, until very thick, about 30 minutes.
Remove from heat; immediately pour into hot, sterilized jars, leaving 1/4-inch head space. Cap and process in a 10-minute boiling water bath. Yields 4 ( 1/2-pint) jars.
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Post by KD7LBR on Oct 2, 2002 18:58:18 GMT -6
QUINCE JELLY
4 1/2 C. prepared juice (about 3 lb. ripe quinces and 4 C. water) 1/4 C. lemon juice (2 lemons) 6 1/2 C. sugar 1 box Sure-Jell® Fruit Pectin
Prepare the juice. Core and grind about 3 pounds fully ripe quinces (do not peel). Place in large pan, add water, bring to a boil, cover, and simmer 15 minutes. Place juice in jelly cloth or bag; squeeze juice. Measure 4 1/2 cups into very large saucepan. Squeeze and strain juice from 2 medium lemons; measure 1/4 cup into the pan. Now make the jelly. Measure sugar; set aside. Mix Sure-Jell into juice. Bring to a hard boil over high heat, stirring constantly. At once, stir in sugar. Bring to a full rolling boil and boil hard 1 minutes, stirring constantly. Remove from heat, skim off foam and pour into glasses. Cover with hot paraffin. Makes about 10 medium glasses.
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Post by KD7LBR on Sept 27, 2002 17:28:22 GMT -6
Quince Jelly
4 c. quince juice* 3 c. sugar 1/4 c. lemon juice
combine all ingredients in a large pot. simmmer until consistency of warm honey, about 60 minutes
*To make quince juice, chop the quince and put in a steamer/juicer.
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Post by KD7LBR on Nov 7, 2002 11:49:46 GMT -6
CHOCOLATE TRUFFLES MICROWAVE CANDY
1 (8 oz.) box semi-sweet baking chocolate 1/2 c. whipping cream 2 tbsp. firm butter, cut into 4 pieces 1 c. sifted powdered sugar 3 egg yolks 1 1/2 tsp. imitation rum or brandy extract Unsweetened cocoa Chopped nuts Coconut or chocolate sprinkles
In a 1 quart bowl, place chocolate, cream and butter pieces. Cover with waxed paper. Microwave on High for 2 minutes, then beat with a wire whip until well blended.
Beat in sugar and egg yolks until mixture is smooth. Microwave, covered on Medium (50%) for 3 minutes (stirring every minute) or until slightly thickened. Beat in rum extract. Pour mixture into 7"x11" baking dish. Refrigerate for 2 hours. Candy mixture should roll easily between 2 fingers without sticking. To make truffles, roll candy mixture a teaspoon at a time, into balls, then into cocoa, nuts, coconut or sprinkles. Place each truffle on a waxed paper lined baking sheet or in individual paper cups and refrigerate for 1 hour until hardened.
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Post by KD7LBR on Nov 7, 2002 11:53:22 GMT -6
Creamy Cappuccino Orange Fudge
2 1/2-cups sugar 3/4-cup sour cream 1/2-cup butter 1-tbsp instant coffee granules dissolved in 2 tablespoons hot water 1-package (12 ounces) vanilla baking chips (2 cups) 1-jar (7 ounces) marshmallow cream 1-tbsp grated orange peel Orange peel strips for garnish
Line 13x9-inch pan with foil, leaving 1-inch overhang on sides. Lightly butter foil.
Lightly butter large microwave safe bowl. Place sugar, sour cream, butter and coffee mixture in prepared bowl. Microwave at high 5 to 6 minutes until boiling, stirring after 2 1/2 and 5 minutes.
After sugar mixture comes to a full rolling boil, microwave at high 5 minutes more until mixture reaches softball stage (234º) on instant-read or candy thermometer, stirring after 3 minutes. (do not microwave mixture with thermometer)
Add vanilla chips, marshmallow cream and orange peel; stir until smooth. Pour into prepared pan. Smooth evenly into corners with narrow metal spatula.
Score into 70 squares by cutting 7 sections lengthwise and 10 sections crosswise halfway through fudge with sharp knife while fudge is still warm.
Let stand until firm. Remove from pan by lifting fudge and foil using foil handles. Place on cutting board; cut along score lines into squares. Remove foil. Garnish, if desired. Store in airtight container at room temperature. Makes 70 candies.
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Post by KD7LBR on Sept 18, 2002 14:05:41 GMT -6
Devonshire Cream This is my great grandmother's Devonshire Cream recipe. She would put cut up fruit in small bowls and spoon this mixture over it for us with hot tea for breakfast. We all loved it.
8 oz package cream cheese 12 oz carton sour cream Juice of one lemon 2 teaspoons vanilla 2 cups powdered sugar
Mix thoroughly till sugar is dissolved. May spoon over fruit in a bowl or use as fondue type fruit dip.
Also good on warm scones!
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Post by KD7LBR on Sept 18, 2002 14:06:19 GMT -6
Clotted Cream
1 cup heavy cream - room temperature 1/3 cup sour cream -- room temperature 1 Tablespoon confectioner's sugar
One hour before serving, pour the heavy cream into a bowl and whip until soft peaks form. Whisk in the sour cream and sugar; continuing to beat until the mixture is very thick. Place in refrigerator and chill until it is time to serve.
NOTES : If you want to make this ahead of time, it should last 4-6 hours in the refrigerator.
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Post by KD7LBR on Sept 28, 2002 20:12:49 GMT -6
British Fish and Chips serves 4
1 pound potatoes peanut oil for deep-fat frying
4 6-ounce cod fillets, skinned and with any tiny bones removed
Batter: 2/3 cup flour 1 egg yolk 2 teaspoons oil salt
Cut the potatoes into 1/4-inch-thick slices. Cut each slice again to make 1/4-inch French fries.
Heat the oil in a deep-fat fryer to 350 degrees F. Add the potatoes to the fryer and cook for 3 minutes, then remove from the pan and shake off all fat. Set to one side.
To make the batter: Sift the flour into a bowl and add remaining ingredients with a pinch of salt. Beat well until smooth. Set aside until ready to use.
Cook the potatoes again in the oil for 5 minutes or so longer until they are good and crisp. Drain on paper towels and season with salt. Keep hot in a 200 degree F oven while you cook the fish.
Dip the fillets into the batter, making sure they are evenly coated, and shake off any excess.
Carefully lower the fish into the oil and cook for 5 minutes. Drain on paper towels. Serve with malt vinegar.
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Post by KD7LBR on Feb 17, 2003 10:38:36 GMT -6
Cream Cheese Apple Crumb Cake
1 1/4 cups sugar 8 oz. cream cheese, softened 1/2 cup margarine 2 eggs 1 tsp vanilla 2 cups sifted cake flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 1/4 cup milk 4 cups thinly sliced apples 1/3 cup packed brown sugar 1/4 cup all-purpose flour 1/2 tsp cinnamon 3 tbls firm butter
Combine sugar, softened cream cheese and margarine, mixing until well blended. Blend in eggs and vanilla.
Sift together flour, baking powder, baking soda, salt, and cinnamon and add to cream cheese mixture alternately with the milk, mixing well after each addition. Stir in sliced apples.
Pour into 9-inch springform pan and bake at 350°F for about 25 minutes.
For topping, mix together brown sugar, flour, cinnamon, and butter until crumbly. Add topping to cake and continue baking for 15 more minutes or until a toothpick inserted comes out clean.
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Post by KD7LBR on Feb 17, 2003 10:36:19 GMT -6
Orange Upside-down Cheesecake
1 envelope unflavored gelatin 1 1/2 cup unsweetened orange juice 1/4 cup sugar 2 cups orange sections 1 envelope unflavored gelatin 1/2 cup unsweetened orange juice 24 oz cream cheese, softened 1 cup sugar 2 tsp grated orange peel 1 cup whipping cream, whipped 1 cup vanilla wafer crumbs 1/2 tsp cinnamon 3 tsp margarine, melted
Soften Gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened, but not set. Arrange orangesections on bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set.
Soften gelatin in juice; stir over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream.
Pour over oranges, chill.
Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan.
VARIATION:
Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs.
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Post by KD7LBR on Jul 18, 2002 8:40:41 GMT -6
Devonshire Cream
This is my great grandmother's Devonshire Cream recipe. She would spoon this mixture over fruit or scones and serve with hot tea for breakfast.
8 oz package cream cheese 12 oz carton sour cream Juice of one lemon 2 teaspoons vanilla 2 cups powdered sugar
Mix thoroughly till sugar is dissolved. May spoon over fruit in a bowl or use as fondue type fruit dip.
Good on scones too.
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Post by KD7LBR on Sept 9, 2002 15:34:17 GMT -6
CHEESEBALL
2 (8 oz.) pkg. cream cheese, softened 1/2 c. to 1 c. shredded sharp Cheddar cheese 1/2 onion, minced 2 Tbsp. Worcestershire sauce 1 Tbsp. lemon juice 3 cloves garlic, crushed
Mix into creamy texture. Refrigerate 1 hour. Form into ball and roll in one of the following: crushed pecans, parsley, chives, sesame seeds.or parsely w/ a bit of parmesan cheese and garlic powder added
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Post by KD7LBR on Sept 9, 2002 15:35:06 GMT -6
Deviled Ham Cheese Ball
2, 4 1/4-oz. cans deviled ham 1 8-oz. package cream cheese, softened 1 teaspoon dry ranch salad dressing mix 1/2 cup finely chopped green sweet pepper 2 cups shredded cheddar cheese (8 oz.) 3/4 cup unsalted, dry roasted sunflower seeds
In medium bowl, combine all ingredients except sunflower seeds. Separate into two equal portions; refrigerate about 1-1/2 hours or until firm enough to handle.
Form each portion into a ball; roll balls in sunflower seeds to coat. Refrigerate at least 1 hour before serving.
Serve with assorted crackers or toasted baguette slices. Makes 3 cups spread (twenty-four 2-tablespoon servings).
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Post by KD7LBR on Sept 9, 2002 15:35:56 GMT -6
REUBEN BALLS
1 1/2 c. sauerkraut, drained 1 (8 oz.) pkg. cream cheese 1/2 lb. corn beef, chopped
Mix together and roll into hazelnut size balls; chill.
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Post by KD7LBR on Sept 9, 2002 15:36:26 GMT -6
SMOKED SALMON LOG
1 sm. can salmon 1 (8 oz.) cream cheese 1 tbsp. Worcestershire sauce 1 tbsp. lemon juice 1 tsp. liquid smoke or less to taste 1/2 tsp. garlic salt 1/4 tsp. red hot pepper sauce
Mix above, roll into 6 or 7-inch ball on wax paper; then roll in crushed walnuts. Chill. Good on any kind of crackers for snacks or hors d'oeuvres.
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Post by KD7LBR on Sept 9, 2002 15:37:59 GMT -6
WHITE CHOCOLATE CHEESECAKE
CRUST: 1-1/2 cups chocolate wafer crumbs 1/3 cup butter, melted
FILLING: 8-ozs. white chocolate 1 lb. (2 8-oz. pkgs.) cream cheese 1/2 cup granulated sugar 3 eggs 1 cup sour cream 1 tsp. grated orange rind 1 tsp. vanilla
TOPPING: 1 cup sour cream 1 tbsp. granulated sugar 1/2 tsp. vanilla (Garnish: Chocolate curls & 1 tbsp. icing sugar)
Crust: In bowl, combine wafer crumbs with butter; press into 9-in. springform pan.
Filling: In top of double boiler over hot, not boiling, water, melt white chocolate; let cool for 5 minutes.
Meanwhile, in large bowl, beat cream cheese with sugar until light. Beat in eggs, 1 at a time. Beat in white chocolate, sour cream, orange rind and vanilla.
Pour over crust; bake in 350ºF. oven for 40 to 45 minutes or until just set.
Topping: Combine sour cream, sugar and vanilla; spread over hot cheesecake and return to oven for 3 to 5 minutes or until set. Immediately run knife around edge to loosen. Let cool completely.
Garnish: Mound chocolate curls over cake; dust lightly with icing sugar. Chill. Yield: 10 to 12 servings
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Post by KD7LBR on Sept 9, 2002 15:38:56 GMT -6
WATERMELON CHEESECAKE WITH WATERMELON FRESCA
2 C. cream cheese, softened 1 C. sugar 2 T. watermelon juice 2 T. Torani watermelon syrup or 1 T. watermelon extract 1 drop red food color 1 C. heavy cream 1 1/2 C. graham cracker crumbs 1/4 C. brown sugar 1/2 C. butter, melted
Using a stand mixer, cream together the sugar and cream cheese until smooth. Mix in watermelon juice, watermelon flavoring and food color; set aside.
Whip heavy cream to stiff peaks; gently fold into the cream cheese mixture. Make crust out of remaining ingredients; press into individual pans or a springform pan. Fill pan cheesecake mixture; freeze 2 hours, then transfer to the refrigerator. Top with watermelon Fresca.
Watermelon Fresca: 2 C. watermelon, diced 1 T. mint, chopped 3 T. lime juice 1 tsp. watermelon flavoring 1 T. sugar
Combine ingredients; refrigerate until ready to use.
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Post by KD7LBR on Sept 9, 2002 15:41:26 GMT -6
Rum Chocolate Cheesecake
Crust: 1 1/2 cups graham cracker crumbs 6 TBS melted butter 1/2 cup chopped/ground almonds 2 TBS sugar
Filling:
8 oz cream cheese 1 ½ cups sour cream 6 TBS sugar 1 tsp vanilla 1/4 cup rum 1 pkg unflavored gelatin 8 oz chocolate (white or dark), processed
Melt butter, add remaining crust ingredients and shape into a 10" spring form pan.
Filling: Beat together cream cheese, sour cream, sugar & vanilla. Melt liquor with gelatin mix and add to mixture. Sprinkle half the chocolate on crust and add remaining chocolate to filling mixture. Smooth into pan and let set 5 - 6 hours.
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Post by KD7LBR on Sept 9, 2002 15:42:42 GMT -6
PUMPKIN CHEESECAKE PIE WITH GINGERSNAP CRUST
Crust: 1/2 c. pecans 2 tbsp. sugar 1 c. gingersnap crumbs (from about 20 cookies) 5 tbsp. unsalted butter, melted
Preheat oven to 325 degrees. Place the 1/2 cup pecans and sugar in food processor and process until finely chopped, about 20 seconds. Pour into large bowl, add gingersnap crumbs and mix. Pour in the butter and stir well to combine. Turn mixture into 10 inch pie dish and press evenly against bottom and sides to form crust. Bake for 10 minutes. Set aside to cool. (Leave oven on.)
FILLING: 1 lb. cream cheese, room temperature 2/3 c. brown sugar, packed 1/2 c. sour cream, room temperature 1 c. canned solid-pack pumpkin 3 eggs, room temperature 1 tsp. ground cinnamon Pinch of ground cloves Pinch of ground ginger Pecan halves, for garnish
In large bowl, beat cream cheese and brown sugar until soft and well blended. Stir in sour cream and pumpkin. Gradually beat in eggs, one at a time and the cinnamon, cloves and ginger. Place pie dish on baking sheet and pour in filling.
Bake in middle of oven for 45 minutes or until filling is set. Let cool on rack. Arrange pecan halves around edge of pie. Makes 12 servings.
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Post by KD7LBR on Nov 6, 2002 10:00:30 GMT -6
SMOKED SALMON LOG
1 sm. can salmon 1 (8 oz.) cream cheese 1 tbsp. Worcestershire sauce 1 tbsp. lemon juice 1 tsp. liquid smoke or less to taste 1/2 tsp. garlic salt 1/4 tsp. Tabasco
Mix above, roll into 6 or 7-inch ball on wax paper; then roll in crushed walnuts. Chill. Good on any kind of crackers for snacks or hors d'oeuvres.
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Post by KD7LBR on Nov 6, 2002 15:03:01 GMT -6
Red Cheese Ball
3 tblsp. cooking sherry 1/2 tsp. Worcestershire sauce 1 3 oz. pkg. cream cheese, cubed 6 pitted ripe olives 1/2 lb. sharp Cheddar cheese, cubed Dash each of onion salt, garlic salt and celery salt 1/2 cup dried beef, coarsely snipped
Directions: Put sherry, Worcestershire sauce, cream cheese, and olives in blender container. Cover and run on high until smooth. Add Cheddar cheese and salts and run on high until smooth. If necessary, stop blender during processing and push ingredients toward blades with a rubber spatula.
Turn into out onto foil or waxed paper and use hands to round it into a ball. Wrap in the foil or waxed paper and refrigerate (for several days if possible, so the flavors will blend).
About 30 minutes before serving time, unwrap and reshape ball, if necessary. Then roll in dried beef until completely coated. Serve with crackers or small rye bread slices.
Makes a ball about 3 inches in diameter.
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Post by KD7LBR on Sept 9, 2002 15:39:58 GMT -6
Tangerine Cheesecake
Crust: 2 c. graham cracker crumbs 2 1/2 T. Sugar 1 tsp. cinnamon 2/3 c. butter, melted
Filling 1 1/4 T. unflavored gelatin plus 1/4 c. water 16 oz. cream cheese 1 1/2-tsp vanilla grated rind of one lemon 4-tbsp lemon juice 1-can (310 g) tangerine segments 3-egg whites 2/3-cup sugar
Mix together the crushed graham crackers, sugar, cinnamon and melted butter. Press firmly on the bottom and sides of a 9-inch spring form pan. Chill until ready to use.
Mix the gelatin with the water and allow to soak for 5 minutes. Place over hot water and stir until dissolved.
Soften the cream cheese and beat in the sugar, vanilla and lemon rind.
Mix the lemon juice with enough of the liquid from the drained tangerines to make up 1/2 cup liquid. Add this liquid to the cream cheese mixture with the dissolved gelatin.
Beat the egg whites until stiff and fold into the cream cheese mixture with the tangerine segments.
Pour into the prepared curst and chill until firm. Serves 8.
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