You are currently browsing the tag archive for the ‘Baking and Confections’ tag.


No news on computer but this recipe always cheers me up. Take care and keep laughing!
Sarah x

First Night Design

Apricot Mousse
Apricot Mousse

I originally posted this apricot mousse recipe last Christmas. It’s such a delicious alternative to the heaviness of Christmas pudding that it’s worth repeating, especially as I have now designed a matching artwork!   It serves equally well as an accompaniment to mince pies or pudding in place of brandy butter or cream.

INGREDIENTS (Serves 8)

1/2 cup • 4 oz • 115 grams Dried Apricots
3 Eggs
3/8 cup • 3 oz • 85 grams  Caster Sugar (superfine)
1 cup • 1/2 Pint • 284.13 ml Double or Whipping Cream
Amaretti Biscuits

METHOD

  1. Soak the dried apricots overnight in a pan of water that just covers the fruit.
  2. Cook the apricots in the same liquid until tender.
  3. Strain the fruit and blend to a purée.
  4. Beat the eggs and the sugar until the mixture is thick enough to leave a trail.
  5. Whisk the cream until it is thick…

View original post 93 more words


Apricot Mousse
Apricot Mousse

I originally posted this apricot mousse recipe last Christmas. It’s such a delicious alternative to the heaviness of Christmas pudding that it’s worth repeating, especially as I have now designed a matching artwork!   It serves equally well as an accompaniment to mince pies or pudding in place of brandy butter or cream.

INGREDIENTS (Serves 8)

1/2 cup • 4 oz • 115 grams Dried Apricots
3 Eggs
3/8 cup • 3 oz • 85 grams  Caster Sugar (superfine)
1 cup • 1/2 Pint • 284.13 ml Double or Whipping Cream
Amaretti Biscuits

METHOD

  1. Soak the dried apricots overnight in a pan of water that just covers the fruit.
  2. Cook the apricots in the same liquid until tender.
  3. Strain the fruit and blend to a purée.
  4. Beat the eggs and the sugar until the mixture is thick enough to leave a trail.
  5. Whisk the cream until it is thick (soft peaks).
  6. Fold the apricot purée into the egg and sugar mixture.
  7. Fold in the whipped cream and place either in the refrigerator or the freezer.  Or eat straight away!
  8. When you are ready to serve, sprinkle with crushed Amaretti or Almond biscuits.

Please note that if you freeze the mousse, you will need to defrost it for at least 6 hours.

Take care and keep laughing!

Sarah


This ‘Depression Cake’ recipe should prove useful at a time when we’re all struggling to survive on so little … and it actually looks delicious!

Take care and keep laughing!

Sarah

Belle Grove Plantation Bed and Breakfast

This Sunday will be my husband’s birthday. Each year, Brett looks forward to just one thing; a cake that his grandmother made him every year since he can remember. Even when he left home in 1982 to join the Navy, Grandma Johnson would bake this cake and ship it to where ever he was station. When she passed away in 1997, I pick up where she left off.

The cake that she would make was called an “Eggless, Butterless, Milkless Cake“. What it really is a Depression Era cake. Depression cakes, also known as “War Cakes” date back to World War I. The recipe  was in a pamphlet distributed by the United States Food Administration in 1918 entitled “War Economy in Food“. War Cakes are listed under “Recipes for Conservation Sweets.” The United States Food Administration stressed the importance of reducing sugar…

View original post 502 more words


An apricot and its cross section

An apricot and its cross section (Photo credit: Wikipedia)

This apricot delight has to be one of the most delicious of mousses and I’ve been making it for years.  Just looking at the list of ingredients makes me salivate!  It also makes a great option during the holiday season when you want something sweet but cannot face a helping of Christmas pudding or a mince pie.  On the other hand, it makes a welcome change to brandy butter or cream on either of the latter!

INGREDIENTS (Serves 8)

1/2 cup • 4 oz • 115 grams Dried Apricots
3 Eggs
3/8 cup • 3 oz • 85 grams  Caster Sugar (superfine)
1 cup • 1/2 Pint • 284.13 ml Double or Whipping Cream
Amaretti Biscuits

METHOD

  1. Soak the dried apricots overnight in a pan of water that just covers the fruit.
  2. Cook the apricots in the same liquid until tender.
  3. Strain the fruit and blend to a purée.
  4. Beat the eggs and the sugar until the mixture is thick enough to leave a trail.
  5. Whisk the cream until it is thick (soft peaks).
  6. Fold the apricot purée into the egg and sugar mixture.
  7. Fold in the whipped cream and place either in the refrigerator or the freezer.  Or eat straight away!
  8. When you are ready to serve, sprinkle with crushed Amaretti or Almond biscuits.

Please note that if you freeze the mousse, you will need to defrost it for at least 6 hours.

Take care and keep laughing!

Sarah

TRANSLATE

Award-Free Blog

About Me

about.me

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 14,749 other followers

Archives

Categories

Artists 4 Peace

Twitter

FND on Twitter

Facebook

FND on Facebook

YesterdayAfter

© Sarah Vernon and First Night Design 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sarah Vernon and First Night Design with appropriate and specific direction to the original content.

blackwings666

Horror, Science Fiction, Comic Books and More

The Wandering Empath

Traveling the World Through Others

I didn't have my glasses on....

A trip through life with fingers crossed and eternal optimism.

penwithlit

Art, Literature, Poetry, Politics and a little History

barsetshirediaries

A site for the Barsetshire Diaries Books and others

Jet Eliot

Travel and Wildlife Adventures

Judith Barrow

Writer & Author

Sophia Riley Kobacker

it's all about the story, possums...

Tropical Affair

Observations of the illusion through the eyes of wonder...

Doodlewash®

Adventures in Watercolor Painting and Sketching, Watercolour Magazine, with Charlie O'Shields

%d bloggers like this: