Community Kitchen

My sister Pat from Spokane sent me this delicious Summer Dessert.
She also entertained her friends on the 4th of July and one lady brought over Ageh Sushi and she said she put a slice of seasoned shitakke mushroom in the sushi before she folded it  over and it was different and very tasty so she passed it on to me.

ANGEL FOOD CAKE SUMMER DESSERT
Angel food cake cut up bite size (bought or baked)
1 QT. canned peach or large tin of canned peaches
1/2 cup sugar
1 box small peach jello (I substituted orange jello when I couldn’t find the peach jello)
1 pkg. of Knox gelatin
1 regular can of evaporated milk
1 tub large light Cool Whip
Bring peaches and juice with sugar to boil.
Add 1 box of peach jello
1 pkg of gelatin dissolved in 1/4 cup cold water first.
Add to peach mixture and cool
Whip the evaporated milk which was cooled overnite in the freezer.  This helps to whip it.
Fold the whipped cream with the peach jello.
In a buttered 9 x 13 pan, put a layer of the angel cake and pour half the peach mixture over and repeat with the next layer of cake and the jello mixture. Refrigerate overnite.
Next morning, smooth Cool Whip on top and refrigerate.

PINEAPPLE AND BANANA DESSERT
2 cups graham wafer crumbs
1/2 cup melted margarine
Press crumb mixture into 9 x 13 oan. Bake at 350 deg.F for 8 min.  Cool.
1/2 cup margarine
2 eggs
2 cups icing sugar
Beat margarine till soft. Add sugar and beat in eggs until fluffy.  Spread over crust.
4 or 5 bananas
1 – 15oz. can crushed pineapple (drained)
1 large tub Cool Whip (light)
Slice bananas into thirds, lengthwise and arrange over icing mixture.
Top with Cool Whip. Sprinkle with sliced almonds or nuts or grated chocolate.
Chill.
Delicious.

FRUIT FANTASY PAVLOVA
1 cup (250 ml) Naturegg simply egg whites well shaken
1 tsp vanilla
1/4 tsp each salt and cream of tartar
1-1/3 cup fruit/berry or extra fine sugar
Custard:
3/4 cup milk
2 Tbsp fruit/berry or extra fine sugar
1 Tbsp.corn starch
1 Naturegg Omega3egg yolk
1 Tbsp margarine
1 tsp finely grated lemon rind
Fruit:
3 cups mixed berries or chopped seasonal fruit
2 Tbsp fruit/berry or extra fine sugar
1 Tbsp margarine melted
1/4 cup mint leaves
Line a large baking sheet with wax or parchment paper.
Place a 10 inch springform ring on the sheet.  Beat together egg whites, vanilla, salt and cream of tartar until foamy.  Beating constantly on high speed, gradually beat in sugar, by the spoonful, until stiff, glossy peaks form.
Scrape the egg mixture into the ring so that it comes halfway up the sides. Smooth the top.  Set in the centre of a cold oven; set the temperature to 250 F.  Bake for 2 hours to 2-1/2 hoursor until crisp on the outside but still soft in the centre.  Run a knife around the edge of ring.  Turn off the oven, let meringue cool completely in oven. Remove the springform ring; gently peel meringue from the paper and pick off any loose crumbs.Custard:  Meanwhile, whisk together milk, sugar ,corn starch and egg yolk in a saucepan set over medium heat.  Cook, stirring constantly, for 7 minutes, or until thickened.  Stir in margarine and lemon rind. Let cool to room temperature. Cover with plastic wrap directly on surface; refrigerate until chilled.

Fruit:  Toss together fruit, sugar, margarine and mint.  Garnish the meringue with the fruit leaving an exposed circle in the centre; spoon custard into the centre.  Serve immediately.  Makes 8 servings.

This is a spectacular, eye-appealing dessert.

Have a great time at Powell Street Festival!