Recipes from the Ladies Tea March 19th. All recipes are taken from Taste of Home Magazine
JAVA CREAM PUFFS
½ Cup Water
¼ cup butter, cubed
1/8 teaspoon Salt
½ Cup all purpose flour
¼ cup finely chopped pecans
Mocha Cream Filling
½ Cup strong brewed coffee
24 large marshmallows
1 ½ cup heavy whipping cream
In a large sauce pan, bring water, butter and salt to a boil. Add Flour all at once. Stir too smooth ball forms. Let stand 5 minutes. Add eggs one at a time, beating well after each. Continue mixing to smooth and shinny. Stir in pecans.
Drop by rounded tablespoons 3 inches apart on rounded baking sheet. Bake @ 400 degrees for 30-35 minutes till golden brown. Remove from baking sheet and split open. Cool.
Bring coffee to a boil, add marshmallows cook stirring till marshmallows are melted. Transfer to small bowl and chill till just thickened.
In large bowl beat whipping cream till soft peaks form. Mix marshmallows mixture to light in color, add to whipped cream.
Fill each puff with 1/3 cup whipped cream, and drizzle top with chocolate topping.
Raspberry White Chocolate Mousse
10 ounces frozen raspberries
2 Tablespoons sugar
1 tablespoon orange juice concentrate
2 cups heavy whipping cream
6 ounces white chocolate
1 teaspoon vanilla
¼ cup milk chocolate chips
Mix frozen raspberries, sugar and orange juice concentrate in blender, blend till smooth, strain and chill In a large saucepan cook and stir cream and white chocolate over low heat, until chocolate is melted. Stir in vanilla. Transfer to a large bowl. Cover and refrigerate for 6 hours or until thickened, stirring occasionally.
Beat cream mixture on high speed until light and fluffy, about 1-1/2 minutes (do not over beat). Just before serving, melt chocolate chips in a microwave or saucepan. Spoon 2 tablespoons of raspberry sauce on each plate. Pipe or spoon 1/2 cup chocolate mousse over sauce; drizzle with melted chocolate.
Speedy Chocolate Mousse
12 ounces semi or bitter sweet chocolate
1 1/3 cup heavy whipping cream
1/3 cup water
¼ cup dark Karo Syrup
1 teaspoon rum extract
1 8 ounce package cream cheese
In a heavy sauce pan combine chocolate, 1/3 cup cream, water and syrup, cook till chocolate is melted and mixture is smooth. Cool 20 minutes.
Wisk cream cheese and extract into chocolate mixture. Set aside. Beat whipping cream till stiff peaks form, stir in chocolate mixture. Chill at least 4 hours.
1 package shortbread cookies
¼ cup butter
Large jar of marshmallow cream
8 ounces of cream cheese
Assorted fruit, sliced strawberries, kiwi, sliced grapes, raspberries, black berries,
Apricot or apple jelly
Place shortbread cookies in food processer and pulse till fine crumbs. Add butter and mix till combined. Take ¼ cup of mixture and press into tart pan. Bake @ 350 degress for 10 minutes. Cool . Mix marahmallow cream and cream cheese till smooth. Spoon 1 tablespoon of cream cheese mixture on top of each cookie shell. Top with assorted fruit. Melt jelly in microwave, brush on top of fruit in shell.
3 eggs, lightly beaten
2 cups sugar
3/4 cup lemon juice
2 teaspoons grated lemon peel
1 cup butter, cubed
In a large heavy saucepan, whisk the eggs, sugar, lemon juice and peel until blended. Add butter; cook over medium heat, whisking constantly, until mixture is thick enough to coat the back of a metal spoon and thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately. Transfer to a small bowl; cool. Press plastic wrap onto surface of curd. Refrigerate until cold.
2 cups whipping cream, Large jar marshmallow cream. Whip cream till soft peaks forms, add marshmallow cream and beat till combined. Layer in tall glasses with whipping cream and lemon curd.