Almond Float with Mandarin Oranges
11/4 cup Boiling water
1/2 cup Agar-agar, cut in pieces
1 cup Evaporated milk
1/3 cup Sugar
1 tbs Almond extract
2 cups Hot water
1 cup Mandarin oranges
Have large cooled bowl or 9" x 9" glass dish ready for gelatin mixture. Add agar-agar to boiling water and stir until thoroughly dissolved. (Watch for burning on bottom.)At this stage, agar-agar will impart noticeable odor, but it does not carry through to finished dish. Add evaporated milk and sugar; bring back to boil and boil for 1 minute, stirring constantly. Add almond extract. Slowly add hot water, continuing to stir until sugar is completely dissolved. As soon as mixture returns to boil, turn off heat. Pour mixture into bowl for setting. When it has cooled slightly, cover and refrigerate for at least 2 hours. Turn jellied mixture out onto flat plate, then cut it in 1" squares.
Place squares in individual serving bowls with Mandarin orange wedges and their juice. Cover and return to refrigerator until ready to serve.
1 package wonton wrappers
30 oz Tart cherry pie filling
3 cupVegetable oil
Powdered sugar or cinnamon sugar
To assemble wontons, place approximately 1-1/2 Tsp Cherry Pie Filling (2 cherries plus sauce) in the center of each wontowrapper. Mositen the edges of each wrapper, bring one corner over the filling to the opposite corner at an angle so that two overlapping triangles are formed. Pull the two bottom corners of the folded triangle forward so that they meet one another and slighly overlap. Moisten one end and pinch the two ends firmly together. Repeat.Pour the oil into a deep fryer and heat to 375 degrees F. Deep fry the wontons, 8 to 10 at a time for about two minutes or until crisp and golden. Drain on paper towels. Fried wontons can be kept warm for about one hour in a 250 degree F. oven or reheated for 5 minutes in a 450 degree F. oven. Powdered sugar or cinnamon sugar can be sprinkled on the fried wontons, if desired.
NOTE: Cherry dessert wontons can be assembled and frozen. To use, let thaw for 10 minutes and fry as above.
Almond Cream with Chow Chow
1 lb canned chow chow or mixed fruit salad
2 cups water
1oz unflavored gelatin
2 cups milk
1 tsp almond extract
Granulated sugar to taste
Chop the larger pieces of chow chow in half or drain the mixed fruit salad. Place 4 tablespoons of the water in a cup and stand it in a sauce pan of hot water. Shower the gelatine into the cup and heat, stirring, until the gelatine has dissolved. Cool.Heat the remaining water with milk, sugar to taste, and almond extract. Stir until the sugar has dissolved. Stir in the gelatine. Pour into a shallow, lightly oiled cake tin and cool until set. Cut the almond cream into triangular bite-sized pieces. Place these in a serving bowl with the fruit and combine very gently.
Serve very cold.This recipe yields 4 servings.
3 1/2 cup Flour
2 tsp Dry yeast
1 1/2 cups Warm water
1 cup Sugar
1/2 cup Lard or shortening
2tbl Red dates, chopped
Place flour in a large bowl. Dissolve yeast in warm water (about 95 to 98 degrees F). Add flour and knead about 5 minutes until mixed well. Cover with a wet cloth and let rise until double in bulk. Remove the dough to a pastry board. Then roll until very thin, about 2 1/2 feet long and 1 foot wide. Spread some lard and sprinkle 1 tablespoon of sugar and some red dates on the dough. Fold the right 1/3 portion to cover the middle portion and spread lard and sugar on top evenly. Fold the left portion to the center to cover the right portion. Turn the dough around, so that a folded edge faces you. Repeat the rolling procedure. Spread lard and sugar. Repeat the folding step twice.Finally fold the dough into 1 foot long and 8 inches wide. Let the cake rest for 30 minutes. Then place on a wet cloth on a steamer rack. Put rack in place over boiling water. Steam about 50 - 60 minutes. Remove and let cool a little. Cut into small squares or diamonds.
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