Tasty and Easy Recipes

Ingredients:
1/2 cup (125ml) 35% whipping cream
1 tsp. (5ml) orange rind, finely grated
1/3 pound (~250g) bar bittersweet rich dark chocolate, finely chopped
1/4 cup (50ml) 100% pure orange juice

Method:
Light candle under fondue pot to preheat.
In saucepan, heat whipping cream and orange rind over medium-high heat just until cream comes to a boil.
Reduce heat to low. Add chocolate to saucepan; whisk until chocolate is melted. Whisk in orange juice.
Pour chocolate mixture into fondue pot. Serve with assorted fruit such as chunks of pear, apple, banana, or orange sections.

Ingredients:
2 cups skim milk
1 vanilla bean
4 eggs
8 egg whites
3/4 cup sugar
2 teaspoons potato starch
1 tablespoon vanilla extract
1/2 cup light brown sugar

Method:
Preheat the oven to 300°F.
In a heavy saucepan, slowly heat the milk with the vanilla bean; do not boil or the milk will curdle. Remove and split the bean, scrape out the seeds, and return them to the milk.
Meanwhile, whisk the eggs, egg whites, sugar, potato starch and vanilla. Slowly whisk this mixture into the hot milk. Cook over low heat, stirring with a wooden spoon, until the custard coats the back of the spoon.
Divide the custard into eight 6-ounce ramekins. Place the ramekins in a baking dish with 2″ sides. Pour hot water into the baking dish, until the water comes halfway up the sides of the ramekins. Place the baking dish in the oven and bake for 35 to 40 minutes, or until a knife inserted in the center comes out clean. Remove the ramekins from the dish and place them on a rack to cool. Refrigerate until well chilled, about 2 hours.
Preheat the broiler. Sprinkle each custard lightly with brown sugar, spreading it evenly to the edges. Place the ramekins on a baking sheet and broil for about 1 minutes, until the sugar is melted and bubbly. Watch carefully. Remove and serve immediately, or chill until served.

Ingredients:
12 oz. non-dairy whipped topping
1 15-to-20-oz. can crushed pineapple, drained
1 10-oz. bag mini-marshmallows
1 20-oz. can cherry or blueberry pie filling
1 cup crushed pecans

Method:
Simply mix all together in a large bowl. Place in large glass dessert serving bowl or a gelatin mold and chill well. If mini-marshmallows are not available, snip regular size into 4 pieces.
If pie fillings are not available, fresh or frozen fruit can be simmered and thickened with a bit of potato starch mixed into some water. Tapioca can also be used to thicken fruit if canned filling is not available.