Reviews from June 2009

Cathy's "Country French" Pastry

Submitted by cathytran on Sat, 06/06/2009 - 9:51pm 

I'm a member of a monthly cooking club.  Last month's theme was Country French.
I had fruit tartlets in mind, but since I was semi-winging it, this is what I 
ended up with... 

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PART 1 - WHITE CHOCOLATE CREAM
From The Essential Cake Decorating Guide

Ingredients / Materials:
125 g (4 oz) white chocolate buttons (melts)
60 ml (2 fl oz) cream
small heatproof bowl
small pan
water

Directions:
Puff Pastry
Cathy's "Country French" Pastry

How to Use Chocolate Molds

Submitted by cathytran on Sat, 06/06/2009 - 3:39pm

Need to make favors?  Or just want to learn how to use chocolate molds?  These directions are pretty easy, but keep in mind there are other more complicated molds (such as peanut butter cups).

Materials needed:
- candy mold ($2-3 at Michael's)
- candy melts / chocolate buttons (any color or flavor - $3 at Michael's)
- small glass bowl
- teaspoon

One bag of Wilton's Candy Melts will make about 100 hearts.

Directions:
Step 1 - Place about 25 melts into the glass bowl and microwave for 30 seconds.

Step 1
Step 2
Step 3
Step 4
Step 5

Very Berry Frozen Yogurt

Submitted by cathytran on Thu, 06/04/2009 - 10:14am

Makes about 14 1/2-cup servings

Ingredients:
3/4 cup whole milk
1/3 cup granulated sugar
4 cups lowfat vanilla yogurt
18 ounces frozen mixed berries, thawed, pureed and strained to remove seeds
1 teaspoon pure vanilla, almond, or lemon extract

Very Berry Frozen Yogurt