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Crepes, French | |
| 2 cups milk | 1 tablespoon salad oil |
| 1 cup water | 1 teaspoon salt |
| 2 cups sifted flour | 1 tablespoon Brandy |
| 2 eggs | 2 tablespoons butter |
Gradually add the milk and water to the flour, beating steadily until the batter is very smooth. Beat in the eggs, oil, salt and brandy until very smooth. Chill 1 hour.
Heat a 6 inch skillet and lightly grease with butter. Pour a spoonful of batter into the pan and tilt pan so batter coats the entire surface. The layer of batter should be very thin. When browned, flip over with a spatula* and cook on the other side. Add butter to pan and continue until all batter is used. To serve, fold crepes in quarters or roll. You may spread each crepe with jam before folding. Sprinkle with powdered sugar. ~ Makes about 16 ~
* If you feel daring, you may want to try to flip the crepes up in the air rather than using a spatula to turn them over. This is the way my mother does it.
|
Mousse au Chocolat, French | |
| 4 - 1 ounce squares unsweetened chocolate | 3/4 cup sugar |
| 1/4 cup water | 5 egg yolks |
| 1 tablespoon brandy | 5 egg whites |
Melt the chocolate over hot water in the top of a double boiler. Add the sugar and water and stir until sugar dissolves. Beat the egg yolks, gradually beat in the chocolate mixture, stirring steadily. Stir in the brandy. Cool completely. Beat the egg whites until stiff. Fold into the chocolate mixture. Pour into 6 8 individual molds and chill in the refrigerator at least 12 hours. It will keep well for several days. ~ Serves 6 - 8 ~
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Mousse aux Framboises, French | |
| 1 envelope (tablespoon gelatin) | 1/4 cup sugar |
| 1/2 cup cold water | 2 egg whites |
| 2 packages frozen raspberry (thawed) | 1 1/2 cups heavy cream |
Soften the gelatin in the water. Drain the berries thoroughly and measure the juice. If necessary, add water to make 1 cup. Combine the juice and sugar in a saucepan, cook over low heat until syrupy. Add the berries, cook over low heat 10 minutes. Mix in the gelatin until dissolved. Force through a sieve. Cool. Beat the egg whites until still stiff but not dry. Fold into the raspberry mixture. Whip the cream lightly and add; beat the mixture until thick. Pour into a mold and chill until set. ~ Serves 6 - 8 ~
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Coconut Custard, Brazilian | |
| 2 large eggs | 1/4 cup (1/8 lb) butter or margerine, cut into 1" pieces |
| 10 large egg yolks | 1 1/4 cups sweetened shredded coconut |
| 2 cups of sugar water | 1 small pineapple (about 3 lbs.) peeled, cored, cut into wedges |
Place eggs, yolk, sugar, 1 1/2 cups cold water, and butter in a blender or food processor; whirl until well combined. Add coconut; whirl just to mix. Set a 5 - 6 cup ring mold in a larger rimmed baking pan (at least 2" deep). Pour egg mixture into ring mold. Place both pans in a 350 degree oven. Fill botton pan with boiling water halfway up sides of mold. Bake until custard jiggles only slightly when gently shaken, about 50 minutes. Lift mold from water and place on a rack; cool completely. Invert a plate on top of mold; hold plate and mold together and invert custard onto plate. Lift off mold. Serve, or cover and chill up to 2 days. Cut into wedges; accompany with pineapple. Serves ~ 12 - 14.
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