Festive Triple Crimson Fruit With Elegant Eggnog Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Butter or margarine,
10 ounce: Frozen raspberries, thawed
8 slice: White bread, cut into
1/2 cup: Sugar,
-1 1/2 inch: cubes,
1/4 cup: Apple jelly,
16 ounce: Frozen rhubarb, thawed
1 tbsp: Candied ginger, slivered
10 ounce: Frozen halved or sliced,
-finely,
-strawberries, thawed
1 tbsp: Lemon Juice,
ELEGANT EGGNOG SAUCE
1 package: Vanilla pudding and pie,
1/2 cup: Whipping cream,
Filling, 4 serving size
1/8 tsp: Nutmeg,
2 cup: Milk,
1/2 tsp: Rum extract,
Directions:
Preheat oven to 350 degrees. Melt butter in skillet; add bread cubes;
cook and stir until golden brown. Combine fruits, sugar, jelly,
candied ginger and lemon juice. Place half the fruit in a deep 1
1/2-quart casserole; sprinkle with half the bread cubes; repeat
layers. Bake for 40 minutes. Serve chilled or warm with Elegant
Eggnog Sauce. Serves4.
Elegant Eggnog Sauce: Prepare pudding as directed on package, except
use amount of milk and cream given here. Add nutmeg and rum extract;
mix well; serve over fruit mixture.
Home Cooking Magazine, April 95 Typed for you by Marjorie Scofield
4/16/95
Recipe By : Gwen Campbell, Sterling, VA
From: Marjorie Scofield Date: 05-11-95 (160) Fido:
Recipes
Source from luhu.jp
cook and stir until golden brown. Combine fruits, sugar, jelly,
candied ginger and lemon juice. Place half the fruit in a deep 1
1/2-quart casserole; sprinkle with half the bread cubes; repeat
layers. Bake for 40 minutes. Serve chilled or warm with Elegant
Eggnog Sauce. Serves4.
Elegant Eggnog Sauce: Prepare pudding as directed on package, except
use amount of milk and cream given here. Add nutmeg and rum extract;
mix well; serve over fruit mixture.
Home Cooking Magazine, April 95 Typed for you by Marjorie Scofield
4/16/95
Recipe By : Gwen Campbell, Sterling, VA
From: Marjorie Scofield Date: 05-11-95 (160) Fido:
Recipes
Source from luhu.jp
Tags
Desserts