Fresh Grape Dessert Recipe

Ingredients:

• Juice of 2 limes


• 3 cups Thompson seedless grapes


• 1 tablespoon ground ginger, or to taste


• 2 cups sour cream


• 1 lime cut into 4 wedges


• 1/2 cup firmly packed brown sugar, or less if grapes are very sweet

How to cook:

Mix first 5 ingredients together.
Chill thoroughly.

Chocolate Eclair Custard Recipe

Ingredients
ECLAIRS

* 1 c Water
* 1/2 c Butter
* 1/4 ts Salt
* 1 c Flour
* 4 lg Eggs

CUSTARD FILLING

* 3 c Milk
* 1/2 c Sugar
* 3 tb Cornstarch
* 4 Egg yolks
* 2 ts Vanilla extract

CHOCOLATE GLAZE

* 12 oz Semisweet chocolate chips
* 1/4 c Shortening
* 1/4 c Light corn syrup
* 6 tb Milk


Preparation

CUSTARD FILLING: In medium saucepan heat milk slowly just until bubbles form around the edge. In small bowl, combine sugar and cornstarch, mixing well. Stir into hot milk all at once. Cook, stirring, over medium heat until mixture boils. Reduce heat and simmer 1 minute. Beat a small amount of mixture into egg yolks. Pour back into saucepan and cook, stirring, over medium heat until mixture boils and thickens. Stir in vanilla. Place waxed paper on surface to prevent skin from forming. Refrigerate until ready to use. Makes 3 cups. Will fill 12 eclairs. GLAZE: In top of double boiler, over hot (not boiling) water, melt chocolate with shortening. Add corn syrup and milk. Stir until smooth and well blended. Let cool slightly. Spread glaze over eclairs. Makes 2 cups. Will glaze 12 eclairs. ECLAIRS: Bring water, butter and salt to boil. Remove from heat and stir in flour. Beat over low heat until mixture leaves sides of pan. Remove from heat. Beat in eggs, one at a time. Beat until shiny and satiny and broken in strands. Drop three inches apart on ungreased sheet. Form 12 strips 4 x 1 inches. Bake at 400F for 35 to 40 minutes. (Will sound hollow when tapped, keep from drafts). Slit tops of eclairs and fill with custard. Spread tops with chocolate glaze, chill and serve. NOTES : Ive been making these since 1973. They are wonderful. Recipe by: McCalls Cookbook Collection - Dessert Discoveries Posted to T.nt (sdm-marked) Recipes Digest by "Barbara Zack" on May 8, 1998

Amaretto-Chocolate Sauce

Serve with pound cake and additional fruit.

2 cups fresh or frozen raspberries, thawed
3/4 cup sifted confectioners' sugar
1/4 cup Cointreau
1 tablespoon frozen orange juice concentrate, thawed

Place raspberries in container of electric blender or food processor; process until smooth. Add confectioners' sugar and remaining ingredients; process until blended. Pour through a wire-mesh strainer; press mixture with back of a spoon against the sides of the strainer to squeeze out liquid. Discard seeds.

Source: 7thspages.com

Peanut Butter Muffins Sallie

Ingridients: 2 c Peaches; fresh - sliced, 2/3 c Sugar, 3 dr Almond extract, 2 c Cream.
Recepe: Peel and slice peaches, cover with sugar, let stand one hour. Wash and run through a sieve. Fold in cream, whipped until stiff, add almond flavoring. Pour into tray and freeze without stirring. Source: Phyllis Grim, Chatham Grange, Medina County, OH Deerfield Grange, Morgan County, OH.