Avocado Dessert

2 cups whole milk
3/4 cup sugar
3 (4- by 1-inch) strips fresh orange zest
2 tablespoons cornstarch
2 firm-ripe California avocados (1 to 1 1/4 lb total)
1 (500-mg) vitamin C tablet, crushed to a powder
Special equipment: an ice cream maker

Bring 1 3/4 cups milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.
Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add milk mixture and blend well.

Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.

Makes About 4 Cups

2 c. sugar

1 c. buttermilk

1 tsp. baking soda

Ice Water on hand

2 T. butter

4 - 4 1/2 cups pecan halves

Using a 6 quart saucepan- cook 1st three ingredients on medium-high heat to 234° to 240° degrees soft-ball candy stage. When a small quantity of syrup is dropped in ice water- it forms a ball that keeps its shape - but when removed from the water- it will flattens out by itself. Stir frequently to prevent burning. As pralines cooks- it turns a golden brown. Remove from heat, and stir butter in . Add pecans ñ stir to coat all nuts. Cover counter with wax paper- pour pecans onto it. Immediately separate pecans. Let cool.

1 1/2 c. white sugar

3 T light corn syrup

1 c. milk

1 t. vanilla or use Amaretto

1 1/2 c. pecans, broken into pieces

Cook sugars, milk and corn syrup to soft ball stage 234° F on a candy thermometer. Stir in vanilla and nuts. Drop by spoonfuls onto waxed paper. Allow pralines to harden.

Mix sugar, salt, milk and butter in a 2 quart saucepan. Cook and stir over low heat until sugar dissolves. Add pecans, cook over medium fire to soft ball stage (234 degrees), stirring constantly. Remove from fire, still stirring for 5 minutes. Drop rapidly on foil or greased sheet.

1/2 c. choc. sauce -kind that forms a shell

4 T. nuts finely chop unsalted

Inset wooden stick into cut ends of each banana piece. Pour chocolate sauce all over banana’s to coat completely - roll them in the nuts. Place on wax paper place in freezer 2 hours or more till frozen.

1/2 cups butter

2 1/2 cups sifted flour

1 cup sugar

1 tsp. baking powder

2 eggs

1 cup chocolate chips

1 cup mashed bananas

~Coating

3/4 cups sugar

1/4 teaspoons cinnamon

1 1/2 cups crushed cornflakes

3/4 cups walnuts

Preheat oven to 375º. Cream butter and sugar then add eggs. Stir in bananas. Add flour and baking powder. Stir in chocolate chips. Drop by teaspoons into the coating mixture. Roll to coat. Shape into balls. Bake on ungreased cookie sheet for 12-15 minutes.

Joghurt and Chicken Potjie

Marinade :

Marinade :

500 ml Natural Yoghurt
500 ml Dry White Wine
10 ml dried Thyme
10 ml Grated Lemon Peel
5 ml Fresh Ground Black Pepper
3 Bay Leaves
5 ml Dried Tarragon

Ingredients :

1 Large Onion ( Finely Chopped )
2 kg Chicken Pieces
2 Green peppers
300 g Carrots ( Peeled and Sliced )
6 Large Potatoes ( Peeled and quartered )
100 g Dried Apricots
200 g Green Beans ( Sliced )
150 g Fresh Mushroom ( Sliced )
Salt to Taste
1 Packet Creamy Mushroom Soup Powder ( If Required )

Directions

Mix all the marinade ingredients , pour over the chicken and marinade for 6 – 8 Hours .
Heat the pot to very hot . Remove the chicken from the marinade and fry a few pieces at a time with the pepper until golden brown .Arrange the Carrots , Potatoes , Apricots , Green Beans , and mushrooms in layers on top of the meat . Sprinkle them with salt and add the marinade . Replace the lid and simmer slowly for two hours . Should the potjie render to much liquid , it can be thickened with the mushroom soup powder . Mix the soup powder with the gavy and allow to simmer for another 15 minutes .

Serves 6 – 8 People

sour cream lemon pie

Ingredients

-1 c. sugar
-1/4 c. cornstarch
-1 1/4 c. milk
-3 egg yolks, slightly beaten
-1/3 c. lemon juice
-1/4 c. margarine
-1 c. dairy sour cream
-1 Ready-Crust graham cracker pie crust
-whipped cream

Directions
In 2-quart saucepan, stir together first 2 ingredients.

Gradually stir in milk until smooth.

Stir in next 3 ingredi- ents. Add margarine. Stirring constantly, bring to boil overmedium heat and boil 1 minute. Pour into large bowl.

Coversurface with waxed paper or plastic wrap.

Refrigerate 40 to 50minutes or until cool, but not set.

Fold in sour cream. Turninto pie crust.

Refrigerate 2 hours or until firm.

Garnish with cream.

Serves 6.

Coconut Ring Fudge Cake

Ingredients

-1 box yellow cake mix
-4 eggs
-1 sm. box of chocolate instant pudding
-1/2 c. vegetable oil

FILLING:

-1/2 c. granulated sugar
-1 egg
-1 (8 oz.) pkg. cream cheese
-1 tsp. vanilla
-1/2 c. angel flake coconut

Beat until creamy.

Directions

Stir cake mix and instant pudding together dry.

Then add eggs, oil, 1 cup sour cream and 1/2 cup of buttermilk.

Mix all ingredients in a large bowl. Beat 5 to 10 minutes.

Pour half of batter into greased tube pan.

Carefully spoon prepared filling over batter, top with remaining batter.

Bake at 350 degrees about 55 minutes.