Recipe for Light chocolate torte

Recipe for Light chocolate torte
Ingredients of recipe for Light chocolate torte
50g/2oz whole blanched almonds
3 tbsp plain flour
75g/3oz plain chocolate (70% cocoa solids), finely chopped
50g/2oz cocoa powder, sifted
200g/7oz caster sugar
2 egg yolks
1 tbsp brandy
4 egg whites
10-15ml/2-3 tsp icing sugar, for dusting
Whipped cream and chocolate shaving, for serving

Method of recipe for Light chocolate torte
1. Preheat the oven to 190°C/Gas 5/Fan oven 170°C. Brush the sides of a 20cm/8in springform tin with oil. Line the base with greaseproof paper. Finely chop the almonds in the food processor and then mix with the flour.
2. Whisk the egg whites in the mixer bowl with the whisk until softly peaking, then add in 50g/2 oz of the caster sugar and whisk until stiff. Transfer to another bowl. Change to the k beater then on low speed mix together the chocolate, cocoa and 150g/5oz sugar. With the splashguard in place whisk in 150ml/ ¼ pint boiling water to melt the chocolate and make the mix smooth. Whisk in the egg yolks and brandy.
3. Whisk the flour and almonds into the chocolate mixture. With a metal spoon, fold a quarter of the egg whites into the chocolate, then fold in the rest.
4. Spoon the mixture into the tin. Level if necessary. Bake on the lower shelf for 30-35 minutes or until a skewer pushed into the centre comes out with a few moist crumbs. Transfer the tin to a wire rack – the torte will sink like a soufflé.
5. Loosen the edges with a knife. Remove the side of the tin. Slide a knife between the torte and the paper and transfer to a serving plate. Dust with icing sugar. Top with spoonfuls of whipped cream and chocolate shavings.

Recipe for Raspberry ripple pavlova

Recipe for Raspberry ripple pavlova

Ingredients of Recipe for Raspberry ripple pavlova
250g/9oz raspberries
50g/2oz icing sugar
284ml/1/2 pint carton double cream
250g/9oz carton mascarpone
3 large free-range egg whites, at room temperature
175g/6oz caster sugar
5ml/1 tsp cornflour
Handful unsalted pistachios, sliced

Method of Recipe for Raspberry ripple pavlova
1. To make the semi-freddo, liquidise 150g/5oz of the raspberries and then pass through sieve, leaving behind the seeds. Stir in 25g/1oz of the icing sugar. Using the mixer with whisk, whip the cream until like thick custard. Whisk in the mascarpone until the mix thickens, then stir in the remaining icing sugar.
2. Drop spoonfuls of the cream mix into a deep, oblong plastic container, and fill in with a drizzle of sieved raspberries. Do not stir. Add another layer of cream and raspberries. Gently smooth the surface and press down lightly, then freeze for 2-2 ½ hours until half frozen.
3. Heat oven to 140C/fan 120C/gas 1. Line a large baking sheet with non-stick baking parchment. Draw a 20cm/8” circle on the paper. In a clean mixer bowl, whisk the egg whites until stiff peaks form. Slowly whisk in the caster sugar until thick and glossy. Beat in the cornflour.
4. Pile the meringue in soft folds onto the circle on the baking parchment. Scatter over the pistachios. Bake for 1 ¼ - 1 ½ hrs until crisp on the outside and dry underneath. Cool then gently peel off the paper.
5. Remove the semi-freddo from the freezer and pile in big spoonfuls on the Pavlova. Finish off with a scattering of the remaining raspberries.

Recipe for Simple Simnel Cake

Recipe for Simple Simnel Cake

Recipe for Simple Simnel Cake
Ingredients of Recipe for Simple Simnel Cake
2 oranges, grated zest and juice
2 tbsp Cointreau
350g/12oz mixed dried fruit
100g/4oz whole glace cherries
250g pack marzipan
225g/8oz soft butter, diced
225g/8oz golden caster sugar
350g/12oz self-raising flour
4 large eggs
30ml/2 tbsp milk

FOR THE CARAMEL ALMONDS
50g/2oz blanched almonds
100g/4oz caster sugar

FOR THE ICING SUGAR
125g/4 ½ oz icing sugar
Zest of 1 orange
15-25ml/1-1½ tbsp orange juice

Method of Recipe for Simple Simnel Cake
1. Heat oven to 160°C/fan 140°C/gas 3. Tip the zest and juice into a bowl. Add the Cointreau, mixed fruit and cherries. Meanwhile, grease and line the base and sides of a 2Kg loaf tin or 20cm/8in round, loose based tin with baking parchment. Roll out the marzipan to fit the tin
2. Put the butter, sugar, flour, eggs and milk into the mixer bowl with the k beater and mix on minimum them increase the speed to 4/5 for 1-2 minutes until smooth. Stir in the mixed fruit and their juices. Spoon half the mixture into the prepared tin, then cover with a layer of marzipan. Top with the rest of the cake mixture and smooth the top. Bake for 1hr 50mins until risen and firm to the touch. (take care if you are checking by piercing with a skewer as you may pierce the marzipan and think that the cake is not cooked yet). Cool in tin, peel away the paper once cold.
3. To make the caramel almonds, tip the almonds into a frying pan and heat, swirling the pan so the almonds toast. Tip from the pan then add the sugar to the pan and heat until the sugar turns to a liquid caramel – take care not to heat it too fast or it will burn. Add the almonds, then pour onto a greased baking sheet to set.
4. Decorate the cake on the day you eat it, as the caramel will dissolve on contact with the cake. Mix the icing sugar with the orange zest and juice until smooth, then pour over the cake. The mix is quite wet and will dribble down the sides. Break up the almond caramel in a bag with a rolling pin, scatter over the icing and leave until the icing sets.

Recipe for Italian Hazelnut Cake

Ingredients of Recipe for Italian Hazelnut Cake
225g/8oz bag blanched or unblanched
hazelnuts
5 eggs
175g/6oz caster sugar
100g/4oz butter, melted
1 tsp vanilla extract

Method of Recipe for Italian Hazelnut Cake
1. Heat oven to 180°C/fan 160°C/gas 4. Butter and line the base of a 20cm/8” round deep cake tin. Finely chop the hazelnuts in the food processor.
2. Separate the eggs then using the whisk, whisk the egg whites until stiff then transfer to another bowl.
3. Tip the sugar onto the yolks in the mixer bowl and using the k beater whisk for about 3 minutes on speed 3-4 until the mixture leaves a trail on the surface when the whisk blades are lifted.
4. Gradually whisk in the butter, then fold in the hazelnuts and vanilla.
5. Fold the egg whites into the cake mixture in four equal batches, using a metal spoon. Pour into the prepared tin and bake for 50-60 minutes until cake feels firm and bounces back when pressed in the centre. Cool in tin
for 10 minutes, then turn out, peel off the paper and cool.
6. Serve with whipped cream and warm chocolate sauce. For the sauce, warm 142ml/1/4 pint tub double cream until just boiling, take off the heat and stir 100g/4oz dark chocolate pieces, to make a smooth glossy sauce. To serve, drizzle the sauce over the cream.

Recipe for Maple syrup & pecan tart

Ingredients of Recipe for Maple syrup & pecan tart
FOR THE PASTRY
1 vanilla pod (optional)
125g/4 ½ oz butter
100g/3 ¾ oz icing sugar
A small pinch of salt
255g/9oz flour
Zest of ½ a lemon
2 egg yolks
2 tbsp cold milk or water
FOR THE FILLING
55g/2oz butter
340g/12oz maple syrup
3 tbsp golden syrup
170g/6oz breadcrumbs, half fine, half coarse
Zest of 2 oranges
2 Cox’s apples, grated
A thumb-sized piece of fresh ginger, peeled
and finely grated
2 handfuls of shelled pecan nuts
Crème fraîche or vanilla ice-cream (optional)

Method of Recipe for Maple syrup & pecan tart
1. First of all, make your pastry. Score down the length of the vanilla pod, if using, and remove the seeds by scraping a knife down the inside of each half (keep the pod for making vanilla sugar). In the mixer bowl with k beater and splatter guard, cream together the butter, icing sugar and salt on speed 3-4 , then add in the flour, vanilla seeds, lemon zest and egg yolks on speed 2 .
2. When the mixture looks like coarse breadcrumbs, add the cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour it lightly and roll it into a large sausage shape. Wrap the dough in cling film and place in the fridge to rest for at least an hour. Remove it from the fridge, slice it up and line a 28cm/11 inch loose-bottomed tart tin with the silvers. Push them together, then tidy up the sides by trimming off any excess. Place the tart mould into the freezer for an hour.
3. Preheat the oven to 180ºC/fan 160ºC/gas 4. Make the breadcrumbs in the processor with blade and remove from the bowl. Attach the thin shredding plate and grate the apples and ginger.
4.Take the pastry case out of the freezer and bake in the oven for around 15 minutes, until lightly golden. Remove from the oven and allow to cool slightly.
5. Heat the butter, maple syrup and golden syrup together in a pan, then mix in the breadcrumbs, orange zest, apples, ginger and half the pecan nuts. Spoon into the pastry case and sprinkle over the remaining pecans. Put back in the oven and bake for around 20 minutes. Serve with a some crème fraîche or vanilla ice-cream.

Puff pastry pissaladieres

Ingredients
FOR THE ONION MIXTURE
1 ½ tbsp extra virgin olive oil
500g/1lb 2oz (brown-skinned) onions, halved and thinly sliced
2 garlic gloves, chopped
2 sprigs fresh thyme
1 bay leaf

FOR THE BASES
500g/1lb 2 oz puff pastry
a little olive oil
50g can anchovy fillets, drained and halved lengthwise
50g/2oz black olives, stoned
Small bunch parsley, chopped

Method
1. The onion mixture can be prepared up to a day in advance. Put all the ingredients into a heavy-based pan (salt lightly, but add lots of pepper) cover and sweat over a low heat for about 30 minutes, stirring occasionally, until the onions are extremely tender. The finished mixture should be moist, but not browned, nor wet. If there is some liquid lingering in the pan, remove the lid and raise the heat to boil it off. Remove the thyme stalks and bay leaf, then leave to cool.
2. Meanwhile, prepare the bases. Roll the pastry out thinly and cut out four 15cm/ 6”circles. Chill on a baking tray in the fridge for 20 mins (or up to 2 hrs).
3. Heat oven to 220°C/fan 200°C/gas 7. Spread a quarter of the cooked onions thickly onto each circle, leaving a 1cm border around the edge. Arrange 4 strips of anchovy and olives on to each circle. Brush the border lightly with olive oil.
4. Bake for 10 minutes, then reduce the heat to 190C/fan 170C/gas 5 and cook for a further 10 minutes until the pastry edges are puffed and golden brown. Scatter a little parsley on each one and serve hot, warm or at room temperature.

Sweetcorn fritters

Ingredients
200g can sweetcorn, drained
4 tbsp cornflour
1 tsp baking powder
1 egg
2 tbsp sunflower oil

FOR THE SCRAMBLED EGGS
4 eggs
25g butter, plus extra for spreading
2 tbsp double cream
2 muffins, split
Few sliced spring onions

Method
1. Tip the sweetcorn into the liquidiser followed by the cornflour, baking powder and egg. Season with salt and pepper, then blend on a low speed of 2 or 3 for 5-8 seconds to form a chunky batter with bits of sweetcorn in it. Break the eggs for scrambling into a bowl and give them a good whisk.
2. Heat 2 tbsp oil in a large non-stick frying pan over a medium heat, then carefully pour in 4 separate ladlefuls of the sweetcorn batter. Cook for 3-4 minutes, turning once, until puffed up and lightly golden, then transfer to a plate lined with kitchen paper while you do the second batch, adding more oil if necessary.
4. As soon as the fritters are done, melt the butter for the scrambled eggs in a medium saucepan. Pour in the eggs and cook over a medium heat for 2-3 minutes, stirring until lightly scrambled (the eggs should be soft and
creamy at this stage, not dry). Immediately remove from the heat and spoon in the cream, then season with a little salt and pepper and stir to combine. The eggs should have as soft creamy texture.
5. To serve, toast the muffins and spread with butter. Divide the fritters and muffins between 2 warmed plates, spoon the scrambled eggs on top of the muffins and sprinkle over the spring onions.

Two layered Birthday Cake

Ingredients:
2 ¼ cups all-purpose flour
1 2/3 cups sugar
170 grams butter or margarine softened 
2/3 cup baking cocoa
1 ¼ cups water
1 ¼ teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
¼ teaspoon baking powder
2 large eggs
Strawberries
Chocolate fudge frosting 
Chocolate to sprinkle ( I used Cadburys flutes).

Directions:1- Heat oven to 350 f. grease bottom and sides of two 9-inch round pans with butter.
2- In a large bowl beat all ingredients except frosting and strawberries with electric mixer.
3- Bake pans for 30-35 minutes, or until toothpick inserted in center comes out clean. Cool pans for 10 minutes. Remove from pans to wire rack and cool completely.
4- Cover first cake with frosting then add some sliced strawberries, cover the bottom of the second cake with frosting and place on top of the first cake. Then cover both cakes completely with frosting, grate chocolate on top and add strawberries for decoration. 

Raspberry Lemon Tart

Ingredients:
Pastry* 1 cup unsalted butter, room temperature
* 1/3 cup sugar
* 4 egg yolk
* 2 cups all purpose flour
* 1 teaspoon salt

Filling* 1/3 cup fresh lemon juice
* 1/4 cup sugar
* 4 egg
* 1 cup whipping cream
* 1 tablespoon lemon zest

To Assemble* 4 cups fresh raspberries, red, golden, and/or black


Method:
Pastry
1. Cream butter and sugar together until smooth. Add egg yolks and blend.
2. Stir in flour and salt and mix just until dough comes together. Turn out onto a lightly floured surface and knead 1 minute.
3. Shape dough into a disc, wrap and chill for at least an hour. If making dough far in advance, pull dough from refrigerator an hour before rolling.
4. Preheat oven to 190 c.
5. On a lightly floured surface, knead dough again for 1 minute. Roll out pastry to 1/4 –inch thick.
6. Line a 10-inch removable-bottom tart pan with the dough, trim rough edges and chill for 30 minutes.
7. Prick crust bottom with a fork and bake for 15-20 minutes, until edges are lightly browned and center of shell is dry. Allow to cool before filling.

Filling1. Reduce oven temperature to 160 c and place tart shell on a baking sheet.
2. Whisk together lemon juice, sugar, eggs, cream and zest and pour into tart shell.
3. Carefully move tart to oven and bake for 25-30 minutes, until tart stops jiggling when you tap it. Tart filling should not soufflé at all. Allow tart to cool at room temperature for a bit, then chill for 2 hours before finishing.

To Assemble1. Arrange raspberries on top of tart – I find starting at the outside edge and moving in works best. Dust lightly with icing sugar if you wish and serve. Tart with lemon filling can be made a day ahead and finished with raspberries up to 6 hours before serving.

Chocolate snickers ravioli

Ingredients:
* 1 sheet frozen ready-rolled puff pastry, partially thawed
* 60g Snickers chocolate bar, cut into 8 slices
* Icing sugar mixture, for dusting

Method: Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.

Cut pastry into 4 equal strips. Cut each strip into 4 squares. Place 1 piece of Snickers on 1 pastry square. Top with another pastry square. Using a fork, press edges together to seal. Repeat with remaining pastry squares and Snickers pieces. Place on prepared tray.

Bake for 10 to 12 minutes or until golden and puffed. Set aside for 3 minutes for filling to cool. Dust with icing sugar. Serve.

Chocolate chip cookies

Ingredients

* 125g dark chocolate, minimum 70% cocoa solids
* 150g flour
* 30g cocoa, sieved
* 1 teaspoon bicarbonate of soda
* 1/2 teaspoon salt
* 125g soft butter
* 75g light brown sugar
* 50g white sugar
* 1 teaspoon vanilla extract
* 1 egg, cold from the fridge
* 350g (2 bags) semi-sweet chocolate morsels or dark chocolate chips


Method:1. Preheat the oven to 170°C/gas mark 3. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
2. Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
3. Cream the butter and sugars in another bowl. (I use my freestanding mixer, itself an odd source of comfort to me.) Add the melted chocolate and mix together.
4. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
5. Scoop out 12 equal-sized mounds - an ice cream scoop and a palette knife are the best tools for the job - and place on a lined baking sheet about 6cm apart. Do not flatten them.
6. Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
7. Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.

Betty Crocker's chocolate cake

Ingredients

*2 1/4 cup flour
*1 2/3 cups sugar
*3/4 cup butter
*2/3 baking cocoa 
*1 1/4 cups water
*1 1/4 tsp baking soda
* 1 tsp salt
*1 tsp vanilla
* 1/4 tsp baking powder
* 2 large eggs
* chocolate chips (optional)

Directions

Heat oven 180c. Grease your pan with cooking spray or butter.

In a large bowl beat all ingredients on low speed with you electric mixer , add chocolate chips (optional) mix well.

Pour into pan and bake 40-45 min until toothpick inserted in center comes out clean. when ready cool the cake for 10 min then remove it from the pan . Let cool for an hour 


Chocolate fudge frosting:
*2 cups sugar
*1 cup baking cocoa 
*1 cup milk
*1/2 cup butter
*1/4 cup light corn syrup
*1/4 tsp salt
*2 1/2 to 3 cups of powdered sugar 
* 2 tsp vanilla 

In a sauce pan mix granulated sugar and cocoa. Stir in milk,butter,corn syrup and salt. Heat to boiling stir frequently. Boil 3 minutes then cool for 45 min .

Beat in powder sugar and vanilla with spoon until smooth.

Pancakes

Ingredients
* 1 cup all-purpose flour, (spooned and leveled)
* 2 tablespoons sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup milk
* 2 tablespoons unsalted butter, melted, or vegetable oil
* 1 large egg
* 1 tablespoon vegetable oil
* Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup


Directions:

1.Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

2.In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).

3.Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

4.For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).

5.Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.

Watermelon Cupcakes

ingredients

For the cake
* 3 cups sifted cake flour
* 1 tablespoon baking powder
* 1/2 cup butter or margarine, softened
* 1 1/2 cups granulated sugar
* 3/4 cup milk
* 1/2 teaspoon pure vanilla extract
* 5 egg whites
*Red food coloring
*chocolate chips 

Frosting:
*Ready made white frosting or vanilla
*green food coloring
*green sprinkles

directions

Preheat oven to 180c. In bowl, sift together flour and baking powder. In large bowl, cream butter and sugar together with electric mixer until light and fluffy. Add flour mixture alternately with milk; mix well. Add vanilla. In separate bowl, beat egg whites until stiff but not dry; fold into batter add the red food coloring till you reach the desired color mix. Pour into prepared pan and then add the chocolate chips 4-5 on top of the batter. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Decorating : I used a ready made vanilla frosting or white its easier and faster , add the add green food coloring and mix well.

When the cupcakes are done and cooled down add the green frosting , to give it that watermelon looking effect with a toothpick make straight lines across the watermelon then add green sprinkles inside of it . 

Strawberry-Goat Cheese Bruschetta

ingredients

• 1 8-oz. baguette
• 1 Tbsp. olive oil
• 1 4-oz. log goat cheese (chevre)
• 1-1/2 cups sliced strawberries
• 1/2 cup arugula
• Olive oil
• Sea salt or coarse salt
• Freshly ground black pepper
• Snipped fresh herbs

directions

1. Heat broiler. Halve baguette crosswise, then lengthwise. Place cut sides up on large baking sheet. Brush with the 1 tablespoon oil. Broil, 3 to 4 inches from heat, for 1-1/2 to 2 minutes or until lightly toasted.
2. Slice and divide cheese among toasts. Top with sliced berries. Broil 2 to 3 minutes or until cheese and berries soften. Remove from broiler; top with arugula. Drizzle additional oil. Sprinkle salt, pepper, and herbs. Makes 4 servings.

recipe source: www.BHG.com

Sweet-Topped Raspberries

ingredients

• 2 tablespoons orange juice
• 1/2 teaspoon finely shredded orange peel
• 2 cups raspberries, blueberries, or sliced strawberries
• 2/3 cup thawed frozen light or fat-free whipped dessert topping
• 1/3 cup vanilla low-fat yogurt
• Finely shredded orange peel (optional)

directions

1. In a medium bowl stir together the 1/2 teaspoon orange peel and the orange juice. Add the berries; toss to coat.
2. For topping, in a small bowl stir together the dessert topping and yogurt.
3. Divide berry mixture among 4 dessert dishes. Spoon some of the topping over each serving. If desired, sprinkle with additional finely shredded orange peel. Serve at once. Makes 4 servings.
4. Make-ahead tip: Prepare fruit and topping mixtures; cover and chill in the refrigerator for up to 2 hours. To serve, assemble as above.

recipe source: www.BHG.com

Fresh Berry Napoleons

ingredients

• 8 sheets frozen phyllo dough, thawed
• Nonstick cooking spray
• 2 tablespoons coarse sugar
• 1-1/2 cups fresh blueberries
• 3 tablespoons orange juice
• 1/4 teaspoon finely shredded orange peel
• 2 tablespoons sugar
• 1 teaspoon butter (no substitutes)
• 2 teaspoons cornstarch
• 2 teaspoons cold water
• 2 cups mixed fresh berries, such as blueberries, blackberries, red raspberries, and/or sliced strawberries
• 1 teaspoon water
• 1/3 cup frozen light whipped dessert topping
• Mint sprigs (optional)

directions

1. Place 1 sheet of phyllo on a work surface. (Cover remaining sheets to prevent them from drying out.) Lightly coat phyllo sheet with cooking spray. Top with another sheet of phyllo; coat with cooking spray. Lightly sprinkle with some of the coarse sugar. Repeat layering with remaining phyllo sheets, cooking spray, and coarse sugar, coating each sheet with cooking spray and sprinkling every other sheet with some of the coarse sugar. Cut the stack crosswise into six even strips. Cut each strip crosswise into three 2x3-inch rectangles (you should have 18 rectangles). Place all of the stacks on ungreased cookie sheets. (There will be 2 extra phyllo stacks to use in case any break.) Bake in a 350 degree F oven for 10 to 12 minutes or until golden. Remove and cool on wire racks.
2. For blueberry curd, combine 1 1/2 cups blueberries, the orange juice, and orange peel in a medium saucepan. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Remove from heat; cool slightly (about 10 minutes). Transfer blueberry mixture to a blender or food processor. Cover and blend or process until smooth. Return to saucepan. Stir in 2 tablespoons sugar and the butter.
3. In a small bowl combine the cornstarch and 2 teaspoons cold water. Add to blueberry mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat; transfer to a bowl. Cover surface with plastic wrap and chill for 2 hours or overnight.
4. To serve, stir together 1 tablespoon of the blueberry curd and 1 teaspoon water in a small bowl; set aside. Divide remaining blueberry curd in half. Place 1 phyllo stack on each of 8 dessert plates. Spoon half of the blueberry curd evenly atop phyllo stacks. Spoon 1/4 cup fruit atop each stack. Spoon remaining half of blueberry curd evenly atop fruit. Top each stack with another phyllo stack. Top each dessert with some of the whipped topping. Drizzle with the reserved blueberry curd mixture. If desired, garnish with mint sprigs. Makes 8 servings

recipe source: www.BHG.com

Berry-Best Salad

ingredients

• 1/4 cup orange juice
• 1 tablespoon salad oil
• 2 teaspoons honey mustard or Dijon-style mustard
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 4 cups torn lettuce
• 1-1/2 cups fresh blueberries, raspberries, quartered strawberries, and/or canned mandarin orange sections, drained
• 2 tablespoons bite-size cheddar fish-shaped or pretzel crackers or 1 tablespoon shelled sunflower seeds

directions

1. For dressing, in a screw-top jar combine orange juice, oil, mustard, sugar, and salt. Cover and shake until combined. Place lettuce in medium bowl. Drizzle with dressing; toss to coat. Divide lettuce among 4 plates.
2. Arrange fruit on lettuce. Sprinkle with crackers. Serve immediately. Makes 4 side-dish servings.

recipe source: www.BHG.com