| Salzburg Fluff | Serves | 2 |
| Beat whites till softly peaked. Add 1T confectioners sugar and beat till stiff. Beat flour w yolks. Fold yolks into whites. Spoon into 2 mounds in skillet w melted butter. Lightly brown bottom. Put into 450 oven for 5 min. Serve warm w confectioners sugar. |
| Egg White | 4 |
| Sugar | confectioners |
| Egg Yolks | 3 |
| Butter | 1 | T melted |
| Salzburg Soufflé, Chocolate | Serves | 4 |
| In large saucepan, melt butter and stir in flour to make a smooth paste. Gradually add milk. Cook, stirring until sauce is thickened and smooth. Remove from heat and stir in .5 c sugar, orange extract, salt and lemon zest. Heat chocolate in top of double boiler over hot water just until melted. Beat egg yolks until thick and light and stir briskly into thickened sauce along w melted chocolate. Beat whites until they hold soft peaks. Gradually add .25 c sugar, beating until whites hold short, distinct peaks. Fold 1/3 of the whites into the chocolate mix; fold in remaining whites. Turn into buttered and sugar dusted 1.5 qt soufflé dish. Bake at 375 about 35 min. Serve at once w lemon whipped cream. |
| Butter | 3 | T |
| Flour | 3 | T |
| Milk | 1 | c |
| Sugar |
| Orange Extract | 2.5 | tsp |
| Salt | 0.125 | tsp |
| Lemon Zest | from 1 lemon |
| Chocolate | 3 | squares, unsweetened |
| Egg Yolks | 4 |
| Egg White | 6 |
| Heavy Cream | 1 | c whipped w sugar and lemon zest |
| Salzburger Nockerl | Serves | 4 |
| Preheat oven to 375. In large bowl whisk together Grand Marnier, 2 T granulated sugar, yolk, and extracts and whisk in flour. In a large bowl, with an electric mixer beat whites until foamy. Add cream of tartar and beat until whites hold soft peaks. Gradually add remaining granulated sugar, beating until meringue just holds stiff peaks. Whisk about one fourth meringue into yolk mix to lighten and fold in remaining meringue gently but thoroughly. Pour cream into a large baking dish and spoon soufflé over it in 4 large peaked portions. Bake in middle of oven 8 min, or until puffed and golden. Transfer with a spatula to 4 large heated plates and dust w confec. sugar. Spoon cream around desserts and serve immediately. |
| Alcohol, Grand Marnier | 2 | T |
| Sugar | 0.5 | c, granulated |
| Egg Yolks | 1 | large |
| Vanilla | 0.75 | tsp |
| Almond Extract | 0.125 | tsp |
| Orange Extract | 0.125 | tsp |
| Flour | 0.25 | c + 2T |
| Egg White | 1 | c (about 8) |
| Cream of Tartar | 1 | pinch |
| Heavy Cream | 0.5 | c |
| Sugar | confectioners' |
| Saucy Sour Cream Pudding | Serves | 6 |
| Beat together flour, baking powder, sugar, salt, shortening, vanilla and milk. Pour into 10x6 1.5 qt casserole. Add egg and mix until blended. Scrape down sides of casserole so all batter is in bottom. Sprinkle w brown sugar and pour sour cream over top. Bake in slow oven (325) about 1 hour. Toppings will go to bottom, forming a sauce. Serve w cream. |
| Flour | 0.75 | c |
| Baking Powder | 1.5 | tsp |
| Sugar | 0.5 | c |
| Salt | 0.25 | tsp |
| Vegetable Shortening | 0.25 | c soft |
| Vanilla | 0.5 | tsp |
| Milk | 0.33 | c |
| Egg | 1 |
| Brown Sugar | 1 | c |
| Sour Cream | 1 | c |
Strawberry Cream Roll Serves 12
| Grease a jelly roll pan and line w waxed paper. Sift together flour, baking powder and salt. Beat eggs till thick. Blend in .25 c water and vanilla. Beat in dry ingredients. Do not over mix. Pour into pan and sprinkle w chopped almonds. Bake 12-15 min at 375. Turn out on sugar coated towel. Roll cake and towel from long side. Cool on rack. Unroll, spread w whipped cream and sprinkle w sliced strawberries. Roll and set with seam underneath. Chill. Cut on bias. |
| Flour | 1 | c sifted |
| Baking Powder | 1 | tsp |
| Salt | 0.25 | tsp |
| Egg | 4 |
| Vanilla | 0.25 | tsp |
| Nuts, Almonds, chopped | 3 | T |
| Heavy Cream | 1 | c whipped |
| Berries, Strawberries | 1 | c sliced |
| Strawberry Granita | Serves | 4 |
| Slice berries very thin. Place berries in bowl w sugar and stir to coat. Line another bowl w double layer of cheesecloth and add berries. Gather opposite corners of cheesecloth and tie tightly. Repeat w other 2 corners, leaving the knot open to slip in a wooden spoon handle. Propping the spoon across the top of a large bowl, suspend the berries. Refrigerate overnight. Squeeze as much juice as possible from the berries. Correct for sugar and stir in the salt. Reserve the pulp for jam. Pour the strawberry juice into a nonstick baking dish. Freeze for several hours. Use a spatula to cut and scrape the frozen juice into an ice the consistency of snow. Place a few scoops of granita into a bowl and drizzle a few drops of vinegar over. |
| Berries, Strawberries | 6 | c very ripe |
| Sugar | 0.67 | c |
| Salt | 1 | pinch |
| Vinegar | aged balsamic |
| Strawberry Sherbet, Fresh | Serves |
| In food processor, combine honey, water, liqueur, and lemon juice. Add about half the berries. Cover and process till smooth. Add remaining berries. Cover and process till smooth. Turn into a 13x9x2 inch pan. Cover and freeze for several hours or until firm. Break into chunks; place in chilled mixer bowl. Beat on medium speed till smooth. Return to pan. Cover and freeze firm. Makes 1.25 qts |
| Honey | 0.5 | c |
| Water | 0.67 | c |
| Liqueur | 2 | T orange |
| Lemon Juice, Fresh | 2 | T |
| Berries, Strawberries | 5 | c fresh |
| Strawberry-Sambuca Sorbet | Serves |
| Bring sugar and water to boil in small saucepan, stirring until sugar is dissolved, then remove from heat. Puree strawberries w lemon juice in blender until smooth, then force through a fine sieve into a bowl to remove seeds. Stir in sugar syrup and Sambuca. Add chunks of strawberry 5 min before sorbet is done. Chill covered until cold, at least 1 hour. Freeze in ice-cream maker, then transfer to airtight container and put in freezer to harden |
| Sugar | 0.5 | c |
| Water | 1 | c |
| Berries, Strawberries | 1 | lb (3 c), trimmed and halved |
| Lemon Juice, Fresh | 1 | T |
| Liqueur | 3 | T Sambucca |