Ingredients:
1 Package lemon jello
1 Package raspberry jello
1 Package lime jello
1 C. Heavy cream, whipped
Procedure:
Prepare each flavour of jello, one at a time according to the
directions on the side of the box
Pour that into a mold to fill it about 1/3 full and cool in a
refridgerator until set
Repeat this two more times, once for each of the other flavours
Dip the mold into a sink of luke warm water for a couple of seconds to
loosen the jello from the sides
Place a plate or serving tray over the mold and tip up side down,
lifting the mold off. Refridgerate again to set any running jello
Serve and garnish
Notes:
Individual, or a large mold can be used
Any three colours of jello can be used
Garnish with whipped cream, fresh fruit, mint, etc.
Ingredients:
Vanilla icecream
Chocolate sauce
Butterscotch sauce
Cherry sauce
Fresh berries
Chopped nuts
Whipped cream
Procedure:
Scoop 3 scoops if icecream into a oblong, or shollow bowl
Spoon 1 to 2 tablespoons of one type of sauce over one of the scoops
of icecream and continue with the other two sauces
Sprinkle with berries and nuts
Garnish with whipped cream rossetts and serve
Notes:
Any flavour if icecream can be used
Any three dessert sauces can be used
Any type of fresh berries, or fruit can be used
Use any type of nut, such as peanuts, peacans, walnuts, etc.
Ingredients:
Sponge cake
Fresh strawberries
Whipped cream
Strawberry sauce
Procedure:
Slice the sponge cake in half horizontally and reserve the top, to the
side
Layer the bottom of the cake with some berries, top with wipped cream
Place the top back on, repeat the above process and top with some
sauce
Garnish and serve
Notes:
Fluffy biscuit dough, Scone dough, or any of the plain sponge cakes
can be used
Any type of fresh fruit or berries can be used
Garnish with such items as fresh mint, chocolate curls, strawberry
fans, etc.
Ingredients:
3 T. Water
2 t. Ascorbic-acid mixture for fruit
Bananas, peeled, sliced crosswise into thirds
Wooden icecream bar sticks
1/2 C. Shredded coconut
1/2 C. Shredded coconut, toasted
6 oz, Package semisweet chocolate
2 T. Vegetable oil
Procedure:
In a large bowl mix the ascorbic-acid with the water until dissolved
Gently toss the bananas in this mixture until coated
Insert a stick about 1 inch deep into end of each banana piece. Place
them on a cookie sheet and freeze until firm, about 45 mins.
Meanwhile, place each of the coconuts on a small plate. In a double
boiler, over hot, not boiling water, melt the chocolate with the vegetable
oil, stirring occasion ally. Pour into a pie plate
Remove the bananas from the freezer and quickly roll each one in
the chocolate
Roll some of the chocolate covered bananas in the coconut and the
others in the toasted coconut
Return the bananas to the cookie sheet and put back in the freezer for
a least 30 minutes before serving
Notes:
Other types of fresh fruit such as melons, apples, strawberries, etc.
can be used in place of the banana
Chopped nuts can be used in place of the coconut
Melt the chocolate very slowly about 3/4 of the way and allow the rest
to melt on its own
Ingredients:
3 Egg whites, at room temperature
1/8 t. Cream of tartar
3/4 C. Sugar
1/2 t. Vanilla extract
Vanilla icecream
Fresh raspberries
Procedure:
In a large bowl beat the egg whites and cream of tartar until soft
peaks form. Gradually sprinkle in sugar every 2 mins.
Add the vanilla and beat until stiff, glossy peaks form
Onto a large greased, spoon the egg white mixture into 6 mounds.
Spread each mound into a 4 inch circle, heaping the sides to form a nest
shape
Bake in a preheated 275°F oven for about 45 minutes, or until
meringues are crisp and very lightly browned. Turn off the oven and let
stand for another 45 minutes to dry and cool
Top each meringue with icecream whole berries and puréed
berries
Serve and garnish
Notes:
Do not brown the meringues very much, store in a air tight container
at room temperature
Other berries such as blue berries, strawberries, etc. can be used in
place of the raspberries
Garnish with whipped crean, fresh mint, etc.