Page 13 - News On 7 May 2021
P. 13

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.
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