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Old 03-10-2012, 10:26 AM   #11
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Join Date: Apr 2011
Location: Sir Francis Drake Hotel
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Here is my recipe for Turon a simple, yet delightful Pilipino dessert you can easily make with regular grocery store ingredients. You can prepare these ahead of time and keep them in the refrigerator until you are ready to fry and plate them:

Egg Roll wrappers
Jackfruit (can be found in any Asian store, or substitute mango slices)
pecans or almonds, chopped (optional)
Turbinado sugar
powdered sugar (optional)
Peanut or Canola oil for frying

Quarter the plantains, length wise, and trim to fit the wrappers, allowing 1/2-inch of wrapper at each end. Place one piece of plantain and one slice of jackfruit or mango on wrapper. Sprinkle with 1 Tbs sugar and 1 Tbs chopped pecans or almonds then roll up, folding in the edges, and seal the edge with water.

Fry the turon, turning occasionally, until golden brown, drain on brown paper bag, and roll in turbinado sugar. These can be served as is, or plated for presentation as a fancy dessert.

Cut each turon in half, at a 45o angle. Place each half on plate at a 90o angle, then dust with powdered sugar or add a scoop of coconut ice cream in the 'V', drizzle caramel sauce over all, and sprinkle with additional chopped pecans or almonds.

Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
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Old 05-31-2012, 08:35 AM   #12
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Join Date: May 2012
Posts: 2
I use this recipe all the ti
me and it is a hit with my family.
1 packet of jelly of choice.
500ml tub of yogurt of choice.
250ml tub of cream cheese.
250ml tub of fresh cream.1 packet digestive biscuits/tennis biscuits

1 cup of cooled down water mixed with the jelly.
Mix yogurt,cream cheese and fresh cream together.
Fold in jelly mixture.
Pack out biscuits in a dish
Pour mixture over biscuits
Leave in fridge to set overnight .
When it has set make rossettes with fresh cream for decoration


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Old 06-07-2012, 09:14 PM   #13
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Join Date: Mar 2011
Location: Fayetteville, Georgia
Posts: 356
Strawberry Pie like Shoney's Restaurant use to cook. In the last four weeks I've made 2 pies and topped them with whip cream when we ready to have a slice. I will gladly send you the recipe if you would like.
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Old 06-07-2012, 09:18 PM   #14
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Join Date: Jan 2011
Location: Rural Ottawa, Ontario
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2 c whipping cream, 1 container frozen juice. Blend the cream with the frozen juice, dish into single-serving dishes, put in the freezer overnight.
I've got OCD--Obsessive Chicken Disorder!
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Old 06-08-2012, 07:35 AM   #15
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Join Date: Jun 2008
Location: Shenandoah Valley, VA
Posts: 171
Here is a simple dessert that everyone I've ever served it to loves. And you can make it any size - enough to serve two or twenty (or more)! I'll start with one that will serve 10 -12:

Ice cream sandwich cake:

Put 4 ice cream sandwiches on a freezer-proof plate or platter
cover with cool whip
Add 2 more layers of sandwiches and cool whip - covering the sides
Drizzle caramel and chocolate syrup on the top.

I've made it with as few as 4 ice cream sandwiches and as many as 36! When you make it for a smaller group, hot fudge sauce is a great substitute for the chocolate syrup - just pour it on right before serving instead of ahead of time.

And, if you can find the neopolitan ice cream sandwiches, and alternate the layers so the chocolate, vanilla and strawberry ice cream are crosswise, it is really pretty.
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Old 06-08-2012, 08:09 AM   #16
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Join Date: Sep 2004
Location: USA,Florida
Posts: 2,408
I like a bundt cake to make ahead.

I can resist anything, but temptation. Oscar Wilde
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