Serving Size : 15 Preparation Time :0:30
1 sponge cake or 1 1/2 pkg ladyfingers
1/2 jar raspberry jam
1/2 cup sherry -- in divided portions
1 5 oz pkg instant vanilla pudding
3 cups milk
1 pint whipping cream
10 strawberries -- halved
2 hard bananas
2 kiwi fruit
raspberries
blueberries
1/4 cup toasted, slivered almonds
Split sponge cake into 1 1/2 inch layers and spread each half with jam. Put cake together and cut into cubes. Place into a crystal bowl and dampen with 1/4 cup of the sherry, enough to flavor the cake but not to make it soggy.
Put strawberry halves, cut-side facing out and the points facing up, around side of bowl. Prepare pudding mix according to package directions and fold in remaining sherry. Whip cream and fold in a quarter of it into pudding. Pour custard over cake cubes and strawberries halves.
Put a layer of banana slices over the pudding mixture. Heap remaining whipped cream over cake, making sure to seal to the edge. Garnish with berries, kiwis, almonds, etc.
Refrigerate several hours before serving.
Crust
In a medium bowl stir together:
3/4 c. powdered sugar
1 1/4 c. flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
Cut in as with pie crust 1/2 c. butter
Stir in: 1 egg
1/2 tsp. vanilla
1/4 tsp. almond extract
Gather crust into a ball and flatten into a disc. Spray surface of plate, pizza pan, etc. and flatten crust out to the edge with the heel of your hand.
Bake at 350 for about 12 minutes.
When crust has cooled slice your favorite fruits into a pattern. I used strawberries, blueberries and bananas.
Glaze
Stir together in saucepan:
1/2 c. sugar
1 TBSP. cornstarch
1/2 c. water
1/2 c. juice--I used Peach Mango but have also used orange, pineapple-whatever
2TBSP. fresh lemon juice
Cook and stir over medium heat. Boil for 1 minute. Cool a bit then spoon over fruit.
3 eggs
1 cup sugar
2/3 cup of pumpkin (15oz can will make 2 rolls)
1 tsp vanilla
¾ cup flour
1 tsp baking powder
1 tsp cinnamon
½ cup chopped nuts
Beat eggs on high for 3 minutes. Add sugar, pumpkin and vanilla, blending slightly. Add flour, baking powder and cinnamon. Mix well. Pour into a wax-paper lined cookie sheet. Sprinkle the top with nuts & bake for 15 minutes. While baking put powdered sugar on towel. Turn cake onto towel when done & roll up. Cool completely before filling
Filling:
1 8oz pkg of cream cheese
1 tsp vanilla
1 stick of margarine
1 cup of powdered sugar
1 tsp of pumpkin
Beat until creamy, spread on unrolled cake. Roll up and refrigerate for 2 hrs. (Freezes well.)
Makes 3-4 doz. Heat oven to 400 degrees
4 egg whites
1 t. vanilla 1 c. sugar
pinch salt
Beat mixture, adding sugar gradually - until mixture peaks Blend in 1/2 bag mini choc. chips or chopped walnuts. Grease cookie sheet with liquid oil - should be slippery. Drop by T full onto cookie sheet. Shut oven off. Leave for 4 hours or overnight
Prep Time: 10 min
Inactive Prep time: 30 min
Cook time 55 min
Serves:
20 squares or 40 triangles
Ingredients
For the crust:
• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt
•
For the filling:
• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest (4 to 6 lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting
Directions
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.
Sponge
2oz flour
2oz sugar
2eggs
2 tbsp Strawberry Jam
Beat eggs and sugar together until thick and creamy, fold in flour.
Bake at 400oF for 10 mins. Once cool, cut in half and sandwich back together with strawberry jam.
Custard
10 fl.oz heavy cream
3 egg yolks
3tbsp sugar
Mix egg yolks and sugar
Heat cream until almost boiling, then pour onto eggs and sugar mix.
Return to the pan on very low heat stirring constantly, until only just boiling.
Leave to cool
Construction
2 tbsp sherry or liqueur of choice
½ lb strawberries or fruit of choice, chopped
½ pt heavy cream
Cut cake into triangles or squares whatever best fits the dish you are using.
Pour sherry over cake followed by chopped strawberries and then custard.
Whip cream and spoon on top, sprinkle with grated chocolate or other preferred decoration.
1 pkg. yellow cake mix
2 eggs
1/13 cup water
Mix and spread on greased and flour cookie sheet – bake 10 to 15 minutes at 350o .
Crumb Topping
1 lb. melted butter 3 ½ cups flour
1 ½ cups sugar 1 Tbsp. cinnamon
Mix and crumble on top of semi-cooked cake and finish baking 15 to 17 minutes. Cool and top with powdered confectioner’s sugar.
This recipe can also be cut in half and put in a 8 X 12 pan. Check cooking time when cutting this recipe in half – might take longer to bake.