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STRAWBERRY AND GOAT CHEESE CROSTINI - TINA BOOTH
Ingredients:
1 cup strawberries diced
1-1/2 tsp sugar
1 small loaf French bread cut into twelve 1/2 inch thick slices
2 tbslp olive oil
4 ounces goat cheese at room temperature
12 mint leaves, chopped
Balsamic glaze, for drizzling
Directions:
Preheat the oven to 425 degrees Fahrenheit. Combine strawberries and sugar. Lay
bread on baking sheet and brush with olive oil, bake until toasted 5-7 minutes ; let
cool. Spread the goat cheese on the crostini and top with strawberries. Sprinkle with
the mint and drizzle with the balsamic glaze.
ECLAIR CAKE - CATHY MASSY
Ingredients
2 3.4 Ounce Packages Instant Vanilla Pudding (sugar-free works)
3 Cups Milk
8 Ounce Whip Topping
2 14.4 Ounce Boxes Graham Crackers
GLAZE:
6 Tablespoons Butter, 6 Tablespoons Whole Milk, 6 Tablespoons Cocoa
2 Cups Powdered Sugar, 1 Teaspoon Vanilla
or mix a bit of milk and unsweetened cocoa into canned frosting. The cocoa makes
it richer and darker
Instructions
In a medium mixing bowl, blend together instant vanilla pudding mix and milk. Stir until it begins to set. Gently fold in Cool Whip.
In a 9 X 13 inch dish, (I use a Tupperware cake carrier because it's corners are square--less trimming of crackers.), lay a single layer of
graham crackers, cutting as needed, to cover the entire bottom of dish. Evenly spread half the pudding mixture over graham
crackers. Lay a second layer of graham crackers, fitting as needed, over the pudding layer. Pour the remaining pudding mixture over
graham crackers. Lay a final layer of graham crackers, fitting as needed, over the pudding.
Meanwhile, make the glaze;
In a medium microwave safe bowl, add the butter and milk and heat just until butter melts. Add cocoa, powdered sugar and vanilla.
Using a hand held electric mixer, mix until glaze becomes smooth and there are no longer any lumps. Pour glaze over top layer of
graham crackers, using an offset spatula to cover top smoothly. Cover dish with plastic wrap and place in the refrigerator overnight.