Another dessert which Michelle prepared for the South Arm Older Adults Community Kitchen is an easy Mango Sorbet.
Due to shortage of time, the mango sorbet was soft but still tasted very good.
One of the participant added some crumbled Monica’s Almond Thins which we also made in this kitchen as topping to the sorbet. The almond thins made a great cookie for Chinese New Year celebration.
- 4 cups frozen and slightly thawed mango cubes
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 cup 2% or 10% plain yogurt
Source: from Ricardocuisine.com
During the South Arm Older Adults Cooking Club Christmas theme cooking session, we shared our favourite recipes instead of gifts.
Peche Peche is a recipe shared by Doleres. It is a Filipino dessert. It is similar to a Malaysian dessert called Onde-Onde but using cassava instead of glutinous rice flour.
I made this for a Christmas/New Year gathering.
- 1 package of grated cassava (1 pound)
- 1 cup milk
- 3/4 cup sugar
- 1 teaspoon pandan extract
- unsweetened shredded coconut for coating (about 100g)
Source: this recipe is adapted from Doleres recipe. Doleres, thank you for sharing.
I made this Lemon Dream Bars for a Christmas eve dinner with friends.
These Lemon Dream Bars have a rich coconut aroma. The tangy and sweet custard like filing makes it very appetizing.
- 3 cups graham cracker crumbs (I used Marie cookies)
- 3/4 cup coconut oil, melted
- 1 egg (slightly beaten)
- 3 egg yolks
- 1 can (14oz) sweetened condensed milk
- 1/2 cup lemon juice
A very merry Christmas to all chowtimes readers.
Michelle incorporated a chocolate treat in the South Arm Older Adults Cooking Club for the holiday theme session.
These Chocolate Mediants are fairly healthy treats to have at Christmas if you choose dark chocolate and have fruit and nuts on top.
Researchers have found links between dark chocolate consumption and reduced risk of heart problems. The protective benefit was only seen when chocolate contained at least 60 to 70% percent cocoa. (http://abcnews.go.com/blogs/heath/2012/01/dar-chocolate-for-a-healthier-heart)
- Approximately 1 pound of dark or milk chocolate, roughly chopped (we used semi-sweet chocolate chips)
- Assorted finely chopped dried fruit, chopped toasted nuts, seeds, sprinkles, etc (we used dried apricot, raisins, toasted pumpkin seeds and candied ginger)
The South Arm Older Adults Cooking Club had a Christmas theme cooking session for the last meeting of 2013.
Michelle prepared some easy breakfast recipes and cookies recipes for the holiday season.
The first recipe is a Parfait with Dried Fruit Compote.
For dessert, Michelle shared her favourite recipe of Plum Kuchen at the South Arm Older Adults Cooking Club.
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, room temperature
- 2/3 cup plus 1/4 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup sour cream (not low fat for this recipe)
- 5 large plums, halved, pitted, each cut into 8 wedges
June is strawberry season. Michelle shared a dessert made with strawberry just in time for the season.
This Strawberries with Orange Ricotta Cream is a breeze to make and is a great way to serve up summer berries.
- 1 cup of strawberries provides 150% of your Vitamin C.
- 1 cup contains 3 grams of fiber
- contains potassium and folate important for bone density
- may protect against cancers
REMEMBER: always wash your berries well.
- 1/2 cup part-skim ricotta cheese
- 1/2 cup low fat vanilla yogurt
- 1 tablespoon sugar
- 1/2 teaspoon grated orange rind
- 1/2 teaspoon vanilla extract
- 2 cups quartered strawberries
Source: from Cooking Light
Makes 4+ servings
For dessert, Michelle prepared a Raspberry Rose Water Sorbet for the South Arm Older Adults Cooking Club.
You can substitute the raspberry with strawberry.
- 2 pints fresh raspberries, or 24 ounces frozen, unsweetened raspberries, thawed
- 1 1/2 cups simple syrup, or to taste
- 1/2 to 1 teaspoon rose water
- 1 1/2 cups water
- 1 1/2 cups sugar
Source: Celebrate! by Sheila Lukins
Makes 4 cups