TWO SECOND GINGER, CREAM & GRAPE DESSERT
You can literally throw this together in 2 seconds and it is ever so good. If you want to sweeten the sour cream you may use a bit of brown sugar or Sweet & Low Brown sugar substitiute. I prefer it without sugar added there is sugar on the crystallized ginger
Provided by Bergy
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place a 1/2 cup of green grapes and a 1/2 cup red grapes in an individual serving dish.
- Add a quarter of the our cream on top.
- Drizzle 1 1/2 tbs of chopped ginger on top.
- Repeat 4 times.
- Serve.
Nutrition Facts : Calories 202.7, Fat 9.3, SaturatedFat 5.7, Cholesterol 19, Sodium 26.1, Carbohydrate 30.8, Fiber 1.4, Sugar 24.8, Protein 2.5
VANILLA, APPLE & GINGER BISCUIT FOOL
Impress guests with these apple and ginger fools for dessert. Made using just four simple ingredients, they're quick and easy
Provided by Claire Thomson
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Pour the cream into a bowl and whip to soft peaks using a whisk. Fold in the yogurt, apple sauce and crushed ginger biscuits, then spoon the mixture into serving glasses or bowls. Alternatively, layer the whipped cream, yogurt, apple sauce and crushed biscuits up separately in serving glasses or one large bowl.
- Chill in the fridge for up to a day before serving, or serve straightaway. Just before serving, sprinkle over some extra ginger biscuit crumbs, if you like.
Nutrition Facts : Calories 424 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.37 milligram of sodium
GRAPE MUSH DESSERT
I have not tried this recipe. I got this recipe from The Beverly Lewis Amish Heritage Cookbook. This makes a large amount. Delicious over baby pearl tapioca. Instant Clear Jel can be purchased where canning supplies are available. Tapioca can be submitted if necessary. I plan to use sugar free raspberry jello.
Provided by internetnut
Categories Gelatin
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat first 4 ingredients; stir in Clear Jel, 1 cup water, and salt. Mix in lemon juice.
- Chill.
Nutrition Facts : Calories 320.8, Fat 0.1, Sodium 288.4, Carbohydrate 81, Fiber 0.1, Sugar 79.1, Protein 2
SPECIAL STRAWBERRY DESSERT
Strawberries are one of my favorite fruit and the sweetness of brown sugar paired with the sour creaminess of sour cream make a perfect and simple combination. I used to eat this all the time as a child, although now I'd have to substitute dairy-free sour cream (Tofutti Better Than Sour Cream) for regular or light sour cream. There's really no way for me to know the amounts of ingredients, as they will depend on your particular tastes.
Provided by blancpage
Categories Dessert
Time 5m
Yield 2-3 serving(s)
Number Of Ingredients 3
Steps:
- Dip strawberries in sour cream.
- Roll in brown sugar. Yum!
Nutrition Facts : Calories 727.8, Fat 25.6, SaturatedFat 15.6, Cholesterol 52.6, Sodium 108.1, Carbohydrate 125.9, Fiber 3.6, Sugar 114.3, Protein 5
GINGER CREAM
Categories Condiment/Spread Mixer Dairy Dessert Side Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Combine 1/4 cup water, ginger, and sugar in heavy small saucepan. Stir over medium heat until sugar dissolves. Simmer until mixture is syrupy, about 5 minutes. Cool completely. Using electric mixer, beat cream in medium bowl until peaks form. Fold in ginger mixture. (Can be made 4 hours ahead. Cover and chill.)
CONCORD GRAPE AND PEAR PIE
There's no substitute for the color and pure grape flavor offered by concord grapes. This ultimate fall pie combines concords with juicy pears and a festive top crust. If you'd rather skip the cookie-cutter step, use the second disc of dough to make a double crust.
Provided by Rhoda Boone
Yield Makes one 9-inch pie
Number Of Ingredients 17
Steps:
- Make the pie dough:
- In the bowl of a food processor, pulse 2 1/2 cups flour, salt, and sugar. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 5 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
- Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine. Divide the dough into two equally sized balls. Flatten dough balls into discs with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
- Make the filling:
- Meanwhile, stir together grapes and sugar in a large pot. Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil. Continue to cook until grapes are broken down and juice has thickened, about 20 minutes more.
- Place a fine-mesh sieve over a large bowl and strain grape mixture into the bowl, pressing on the solids to release all the liquid. Discard solids in strainer. Return strained grape mixture to pot and add pears (reserve bowl). Cook until liquid releases and thickens but pears still retain their shape, 15 to 20 minutes more, depending on ripeness of pears. Gently stir in the cornstarch, lemon juice, and salt and pour grape-pear filling into the bowl and let cool while you roll out the dough.
- Roll out the dough:
- On a lightly floured surface, roll out one disc of dough into a 13-inch round. Roll the dough loosely around the rolling pin, and then unfurl it into the 9-inch pie pan. Gently lift and settle the dough into the pan. Trim the excess dough using scissors, leaving a 1-inch overhang. Tuck the edge of the dough under itself, and then crimp as desired. Chill at least 30 minutes.
- Roll out the other disc of dough on a lightly floured surface to 1/4-inch thickness. Use the cookie cutter to cut as many shapes as possible from the rolled-out dough as possible (re-rolling scraps if desired). Transfer shapes to a baking sheet and chill at least 30 minutes.
- Assemble pie:
- Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
- Pour filling into chilled pie shell (do not overfill). Brush the edge of the pie and the cut shapes on the baking sheet with the beaten egg and sprinkle with coarse sugar. Arrange the cut shapes on top of the filling, working in a spiral fashion and overlapping slightly, allowing some of the filling to peek through. Chill pie for 30 minutes.
- Bake pie on preheated rimmed baking sheet on bottom rack of oven. After 30 minutes, rotate baking sheet and move it to the center rack of oven. Bake until crust is golden brown and juices are bubbling, 25 to 35 minutes more (cover the crust edge with foil or a pie shield if it starts to brown too much). Transfer pie to a wire rack and cool completely before slicing, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.
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