Month: March 2009

Frozen French Pastry Recipe

1 pound vanilla wafers, crushed
1/2 pound pecans, ground
4 eggs
1 pound confectioners sugar
2 quarts whipping cream (heavy cream), whipped
1 package frozen strawberries, slightly thawed
2 1/2 cups crushed pineapple
1 package frozen raspberries, slightly thawed

Cook sugar, eggs and butter into a double boiler over boiling water for 1 1/2 hours. Mix nuts and vanilla wafer crumbs. Cover bottom of a large pan with crumb mixture and pour syrup (sugar, egg, and butter mixture) over the crumbs. Cover with a layer of whipped cream

Add strawberries, a layer of whipped cream, raspberries, layer of whipped cream and top with a few breadcrumbs. Freeze before serving. Makes 16 to 20 servings of Frozen French Pastry.

Frozen Orange Pecan Mold

8 oz Philadelphia Cream Cheese
1/4 cup orange juice
1/2 cup pecans
9 oz crushed pineapple
1/2 cup pitted dates
1/2 cup marashino cherries
1/2 tso orange peel, grated
1 cup heavy cream, whipped

Combone cheese with orange juice, beat until fluffy. Fold in fruits, nuts and cream; freeze. Makes 6 to 8 servings.