Fruits and Crabstick Salad

Dressing*
1 pack (250 ml) all-purpose cream
1/4 cup grated cheddar cheese
4 tsp sugar

Salad
1 cup cooked sago
1 can (850 g) fruit cocktail drained (reserve syrup)
1 cup canned kernel corn, drained
4 pc (60 g) carbsticks (kani), sliced into 3 then shredded

1. Prepare dressing and set aside.


2. Boil sago in fruit cocktail syrup with 1 tsp sugar for 5 minutes. Drain and set aside.


3. Combine with fruit cocktail, corn and crabsticks. Toss lightly.


4. Combine with dressing. Season with 1/4 tsp iodized fine salt. Chill until ready to serve.

*Dressing option: Make low fat cream dressing by combining 2 tbsp fruit cocktail syrup and 1 tsp unflavored gelatine in a saucepan. Heat until gelatine is dissolved. Set aside. Beat 2/3 cup (154 ml) chilled low fat milk with a wire whisk until slightly thick and frothy. Gradually add 2 tbsp sugar then gelatine mixture. Continue whisking. Cover and chill until ready to use. Whisk to soften before using. Add 1/4 cup grated cheese just before mixing with the salad ingredients.

Chocolate Yema Balls

3/4 cup condense milk
1 1/2 tbsp cocoa powder
1 tbsp butter or margarine
50 g peanuts ground (optional)

In a sauce pan, combine all the ingredients over medium heat. Cook, while stirring until thick, for about 10 minutes. Remove from heat and let it cool. Form into small balls and roll in ground peanuts to coat. Best served chilled.

Yields 24 pieces.

Hawaiian Tomato Cooler

1 can (25 cl) 100% pineapple juice
1 cup tomato juice
1/4 cup sugar
2 tbsp calamansi juice
1 bottle (8 oz) 7-Up or Sprite

1. Combine all ingredients. Add 2 cups water.


2. Stir and serve with Ice

Makes 7 servings.

No-Bake Fruit Cheesecake Squares

1 cup chocolate cookie crumbs
1/4 cup light/lite margarine, melted
1 pack (240 ml) sour cream
125 g light cream cheese, softened
2 to 3 tbsp sugar
1/4 cup orange marmalade
1 can (439 g) Fruit Cocktail, drained (reserve syrup)
1 envelope unflavored gelatine

1. Mix crumbs and margarine. Press into a 7" or 8" square pan. Freeze for 10 minutes.


2. Beat sour cream, cream cheese, sugar and marmalade until smooth. Set aside.


3. Sprinkle gelatine over fruit cocktail syrup. Cook over low heat in a saucepan until gelatine is dissolved. Beat into sour cream mixture. Mix with fruit cocktail. Spoon evenly on crust. Chill until firm.
   

Makes 16 servings.

Party Chocolate Fountain

The number of chocolate fountains should not exceed the amount needed to feed your party guests' hunger for dessert. The selection of a chocolate fountain is always a beautiful attraction for the crowd at even the most sophisticated parties. A chocolate fountain may not be good to own; the best idea may be to rent one, because more than likely you will only use it for really big events that may not happen often. A chocolate fountain can be bought by anyone, however in order to find a moderately priced one it is best to shop around. When it comes to interesting party centerpieces, a chocolate fountain can leave many a guest breathless with anticipation to try it. The building of a chocolate fountain can almost be as fun as tasting the end result of your project.

Chocolate fountains are not capable of melting chocolate directly in the base, therefore you have to melt the chocolate in the microwave before you put it in the fountain. The selection of the foods to dip in the chocolate fountain is also an important part of making the dessert a hit at your social gathering. The selection of several chocolates can be presented in more than one fountain which allows the guest to pick their favorite. The grocery supplies for your chocolate fountain need to be simple to get and not too expensive either, even if you buy the name brand items. When it comes spectacular desserts, you don't get much better than a chocolate fountain for your next party.

The building of chocolate fountains may be a piece of art depending on the styling and size of the fountain. The number of people attending your event will dictate how much of a chocolate fountain your party will need. Chocolate is pumped up the inside of the fountains and flows constantly over the tiers, creating a nice chocolate stream for everyone to enjoy. The number of chocolate bars used to make one chocolate fountain depends on how many guests will be served by the party. When it comes to having a chocolate fountain, it's like a molten sea of chocolate bubbling up like lava from a volcano and spilling down the side.

When it comes to outdoor chocolate fountain rentals, the best answer would be to browse online or ask a person who has done used someone local before. The place most chocolate lovers want to go would include a chocolate fountain that was big enough for them to step into. Chocolate fountains are now the greatest thrill at all big events, it does not matter if it is an anniversary or a big office party everyone will be searching for the chocolate fountain.

By Gerry Lewis via ArticleCity

About The Author
Discover all there is to know about Chocolate Fountains. Visit below for full details: http://www.chocolate-fountain-lancashire.info

Peppermint Sweets Gift

At Christmas time we all like to indulge in rich foods, such as Christmas pudding and Christmas Cake, sweets and candy. During the Second World War when food was rationed, children went without sweets. Sugar was rationed to 8oz (225g) per person per month. Sugar is the main ingredient of sweets, which is why they were so scarce and why they became a luxury item.

To make peppermint sweets you will need... 12 tablespoons of icing sugar, 1 egg white, green food colouring (optional), peppermint flavouring and cooking chocolate.

Remember to wash your hands and clean the work surfaces before you begin.

Method... Add to a bowl the icing sugar, egg white, 4 drops of peppermint flavouring and 12 drops of green food colouring. Mix well and kneed the mixture to form a smooth ball. If the mixture is a little too wet add more icing sugar.

Roll the ball into a large sausage and slice into individual sweets. Use your hands to shape the sweets and leave them on a chopping board to dry.

Melt the chocolate in a dish in the microwave, it will only need a minute or two. Don't over do it, it just needs enough time to melt. If you do not have a microwave, you may need an adult to help. Stand a mixing bowl inside a pan of boiling water on the hob, keep the water simmering. Don't let any water bubble over the side and into the chocolate because this spoils the chocolate. Be careful not to let the pan boil dry.

Dip each sweet into the chocolate half way, and leave it on some tinfoil until the chocolate sets.

To package your home made sweets you could buy a small metallic gift box or gift bag, or you could bundle the sweets in paper napkins tied up with ribbon or tinsel, these look a bit like mini Santa sacks.

A perfect Christmas gift for someone with a sweet tooth.


By S. Roberts via GoArticles

About the Author

S. Roberts is one of Santa's Helpers and writes for http://www.santaspostbag.co.uk a Christmas educational & activity website. For more festive ideas & gifts to make visit http://www.santaspostbag.co.uk/homemade-christmas-gift-ideas.html SantasPostbag is in association with http://www.bigboystoyz.com Together keeping Christmas Magical

The Chocolate Fantasy

Chocolate is produced from the beans of the cacao tree, which originated in South America, and now grows in Africa, the West Indies, the tropical parts of America, and the Far West. Used as the main ingredient in numerous recipes, chocolate constitutes one of the most loved materials known in today's food world. Children and adults both appreciate chocolate's unique aroma, taste, color and texture and prefer it in comparison to other foods.

The cacao beans, from which chocolate is produced, are large pods -once harvested, both the pulp from the pods and the bean are allowed to ferment in the sun. The pulp evaporates and the bean develops its chocolaty flavor. Later, the outer skin is removed and the beans are left in the sun for a little longer or roasted. Finally they are shelled and the kennels are used for making cocoa and chocolate.

Chocolate once purchased has to be stored in a cool, dry place, away from heat or direct sunlight. Most chocolate can be stored for about a year. When it is stored in the refrigerator or freezer, chocolate can last even longer, but one should be careful with its wrapping as it might pick up flavors from other foods if not properly handled.

If you enjoy using chocolate in your meals, you have to be aware that it should not be melted over direct heat, except when melted with other ingredients, and even then heat should be very low. For easily melting chocolate, begin by breaking it into smaller equal-sized pieces (chunks) of chocolate and placing them into a heat-proof bowl or pot. Then you should place the bowl or pot over a pan of hot water, making sure the base of the bowl is not in direct contact with the boiling water. Once the chocolate starts to melt, stir gently and if necessary leave over the water a little longer. No drops of water or steam should come into contact with the melted chocolate at any time as it will solidify.

After your chocolate is melted, you can use it to create anything, from chocolate cookies and treats to cakes and beautiful decorations. Keep in mind that chocolate sets best at 65oF although it will set, more slowly, in a slightly hotter room. Finally, be careful when you place chocolate into the refrigerator especially after the melting process as it might develop a white bloom.

By Kadence Buchanan via ArticleCity

About The Author
Kadence Buchanan writes articles for http://inutritioncentral.com/ - In addition, Kadence also writes articles for http://foodandourlives.com/ and http://universeofbeauty.net/.

All About Chocolates

Never Burn The Bottoms of Your Cookies Again!

If you are like me, you love to bake cookies, but hate the all-too-familiar problem of burning the bottoms. During the past couple of years, I have discovered some techniques that have ended my burnt cookie bottoms frustrations. I know these techniques will work for you as well. Happy baking!

Oven Temperature

The first step on how not to burn cookies is to make sure your oven temperature is accurate by checking it with an oven thermometer. I bought one recently at a discount store for under $4.00. If your oven thermometer does not match your oven temperature setting, you will want to have your oven calibrated.

Oven's Center Rack

Bake cookies on the oven's center rack only. By using the oven's center rack, your cookies will receive the same amount of heat on both sides of the cookies.

Baking or Pizza Stones

Bake cookies on flat baking or pizza stones. Baking stones are available at most specialty kitchen stores or online. They are much better for baking cookies than any metal pan because they are porous and allow air to circulate evenly through your cookies while they are baking.

Scoops

I recommend using scoops instead of spoons or your hands for placing cookie dough onto the baking stones. These are also available at most specialty kitchen stores or online. The scoops ensure your cookies will be the same size and will be beautifully round when they are baked. They also make releasing the cookie dough onto the baking stones easier than using spoons or your hands.

Parchment Paper

Always use parchment paper when baking cookies. Using parchment paper keeps your baking stones clean for easier clean-up. More importantly, it allows you to easily remove the cookies from the stone to the wire cooling racks without messing up the beautiful round shape of the cookies. Once the cookies are completely cooled, they easily peel from the parchment paper. No more scraping cookies!


About the Author

The Cookie Chef, Monica Brooks, is a full-time Mom and cookie connoisseur. She is the author of The Guaranteed No Burnt Bottoms Cookies Cookbook available at http://www.NoBurntBottoms.com. She lives in the Louisville, Kentucky area with her husband and two children.