Swedish Cream

I first had this wonderful dessert at a local restaurant.  A few years later a friend of mine worked there and snagged the recipe for me - sorry, I can't divulge my connections.  This is a great dessert for a family get-together, as you can make it ahead of time.  The restaurant actually freezes it. 

2 1/2 cups whipping cream
1/2 cup plus 2 tablespoons sugar
1 envelope Knox gelatin
1 1/4 cup sour cream
1 1/4 teaspoon vanilla

Let sugar and gelatin dissolve in the whipping cream.  Heat slowly over medium heat.  Cool to room temperature.  Whip in sour cream and vanilla.  Pour into individual serving bowls and refridgerate.  Serve plain or with berries (any berry works well, but a combination is great!), and/or almond slices. 

The Best Mai Tai EVER!

I've been on a quest lately - to find the best Mai Tai recipe.  Sounds a little sadistic, I know, not to mention dangerous.  I also wanted to make it affordable - there are many expensive ingredients in a good Mai Tai.  Here's what I've come up with.  Since there are so many ingredients involved, I make a gallon (almost) of the mix at a time. 

     4 cups sweet & sour mix
     8 cups pineapple juice (frozen concentrate or canned)
     2 cups almond syrup
          If you can't find Torani almond, use vanilla and add rum extract.  I am going to make my own simple    syrup next time since Torani is expensive here in the middle of nowhere.

To 8 ounces of mix add 1 ounce Bacardi Gold, 1/2 ounce triple sec; mix well (I use a shaker with ice).  Then float 1/2 ounce of Myers Rum on top and garnish with tropical fun stuff (umbrella, fresh pineapple and cherries work good!)

If you're not a lush like I am, here is the recipe for a single drink:
     1 ounce Bacardi Gold
     1/2 ounce triple sec
     1 ounce sweet and sour mix
     2 ounces pineapple juice
     1/2 ounce almond syrup

     Mix well.  Pour over ice and float 1/2 ounce Myers rum on top.  Garnish as you like.

Tequila Shrimp with Mango Salsa over Rice

This has become a favorite at my house.  The sweetness of the mangoes and the spicy jalapenos creates a fabulous contrast. 

Salsa - -
     2 mangoes, peeled and cut into small pieces
     1 large tomato, cut into small pieces
     1/2 cup chopped cilantro leaves
     2 to 3 roasted jalapenos, peeled, seeded and chopped
     1 small bell pepper, diced (I like to use red, orange or yellow as they have a milder flavor)
     1 small red onion, diced
     3 tablespoons fresh lime juice (about 1 1/2 limes)
     Kosher salt and fresh ground pepper to taste
  
     Combine all ingredients, cover and set aside at room temperature.  You can adjust the heat level by adding more (or less) jalapenos, or by leaving the seeds in.

Shrimp -
     2 pounds shrimp, peeled and deveined (I use the 31/40 - they are just bite size without having to be cut)
     1/2 bottle tequila - enough to cover the shrimp

     Marinate for about 30 minutes.  Drain well, reserving the tequila.

     2 tablespoons olive oil
     4 cloves garlic, minced
     Kosher salt and fresh ground pepper to taste

     In a large skillet, heat 2 tablespoons of olive oil over medium heat.  Add the garlic and cook for a few minutes.  Add the shrimp and cook until just done, stirring frequently.  Add the reserved tequila and bring to a simmer.  The alcohol needs to cook out of the tequila to mellow the flavor.  I actually burn it off, but I'm a pyromaniac. 

     Serve with your favorite kind of rice - I use jasmine.  Serve all three dishes seperately and layer in a bowl.

Kitty Litter Cake

This is for Orion!  Hope he enjoys!

18.5 oz. pkg spice cake mix
18.5 oz. pkg white cake mix
2  4-serving pkgs instant vanilla pudding mix
1 12 oz. box vanilla wafer cookies, crushed
6 to 10 Tootsie Rolls (larger size, not minis)
Confectioner's sugar
1 NEW cat litter pan
1 NEW pooper scooper
Green food coloring
Plastic flies (optional)

Prepare the cakes and pudding according to the package directions.  Crumble the baked cake into the kitty litter pan, then add the pudding mix.  Add a few drops of green food coloring to 1 cup of the cookie crumbs and set aside; mix the rest of the cookie crumbs into the pan.  Soften the Tootsie Rolls by placing them in the microwave for 10 seconds on high and shape to resemble cat dropping.  Arrange the Tootsie Rolls on top of the cookie-pudding-cake mixture, sprinkle all with green cookie crumbs, then with a bit of confectioner's sugar.  Decorate with plastic flies, if desired, and serve with the pooper scooper.

Chocolate and white cake mixes work well, also. 

From Carolyn Wyman's "The Kitchen Sink Cookbook: Offbeat Recipes from Unusual Ingredients."

Too fun.

Finally, a dessert!

Cherry Pudding

This is a great recipe if you need a last minute dessert.  I typically have all the ingredients in my pantry, so it's my go-to when I want something simple without a trip to the grocery store.

1/2 cup butter
1 cup flour
3/4 cup sugar
2 teas. baking powder
salt
3/4 cup milk
1 teas. vanilla
1 16 ounce can pitted tart cherries, drained

Preheat oven to 350.  Place butter in an 8 or 10 inch square baking dish and put in oven until butter is melted.  While it's melting, whisk the flour, sugar, baking powder and salt, in a mixing bowl to combine. Add milk and vanilla and whisk to combine thoroughly.  Pour batter into hot butter in baking dish - do not stir.  Scatter drained cherries on top and sprinkle with a couple additional tablespoons of sugar.  Bake 45 minutes, or until top is lightly browned and batter has pulled away from the sides slightly.  Best when served warm with vanilla ice cream!

Pesto recipe for Chris!

My friend Chris requested this recipe.  It's just a basic pesto, but good.  It keeps well, too.

Basil Pesto

2 cups basil leaves
1/2 cup olive oil
2 cloves garlic
1/2 cup fresh parmesan cheese
1/4 cup pine nuts

Put in food processor and process until smooth.  Adjust amount of oil if necessary.

Got Guacamole?

I've made this for years, but only after requests for my recipe did I develop one.  I still don't make it the same way twice, but this is a good start.

B-Dock Guac(amole)

3-4 avacados
1/4 cup sour cream
juice of 2 limes
1/4 cup salsa
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
salt to taste
1 teas. Northwoods Fire (Penzey's Spices; alternative would be Emeril's Essence)
1 teas. hot cayenne pepper
1/2 teas. crushed red pepper
1/4 teas. garlic powder
1/4 teas. minced garlic
1/2 teas. tobasco

Cut avacados in half; hit seed with knive to remove, then spoon out the flesh into a mixing bowl.  Add lime juice and mash with a pastry blender.  Add remaining ingredients and stir will, tasting along the way for the flavor you like.  Personally, I taste a lot when making this - have to get my share before my husband realizes what I'm making!  Serve with your favorite tortilla chips.