rootofnewt: (cooking)
The dessert I made yesterday and chilled overnight used parts of two recipes found here and here.

First, make a cookie crust. I used orgran GF biscotti in amaretti and lemon poppyseed flavors. I used most of two packages and a couple tablespoons melted butter. Pulsed in the food processor. I pressed it into and up the sides of a 9x9 pyrex pan. I baked it at 325F for about 10-12 minutes, then set it aside to cool.

Next:

6 oz cream cheese, softened
1 cup sugar
1 teaspoon vanilla
2 cups whipping cream
2 cups miniature marshmallows

In large bowl, mix cream cheese, 1 cup sugar and the vanilla until smooth. In chilled medium bowl, beat whipping cream until stiff. Fold whipped cream and marshmallows into cream cheese mixture. Spread over cooled crust, leaving at least half an inch on top. Chill. Eat the leftover filling until you get sick.

The next step!

3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
3 egg yolks, slightly beaten
1 tablespoon butter or margarine
1 teaspoon grated lemon peel
1/3 cup lemon juice

In 2-quart saucepan, mix 3/4 cup sugar, the cornstarch and salt. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.

Stir in butter, lemon peel and lemon juice. Press parchment paper onto surface to keep it from drying out. Cool to room temperature. Spread on chilled cream cheese mixture. Cover tightly and chill overnight.

December 2016

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