My sister Debbie has made this for years. After a long overdue absense from our family dinners, it came back this Easter with a bang! A very light and easy salad that goes with everything. May it grace many family dinners again! Chill time is not included in prep/cook time.
OMG.. These are like heaven in your mouth! Talk about great taste sensations... I made these for one of my cooking and recipe events that I hold monthly, and these were a HUGE hit... A must try for sure! You can use low fat cream cheese to make these lighter if you like. You can also dip the ends with any kind of finely chopped nuts, mini chocolate chips, graham cracker crumbs, sprinkles, or dip the ends in chocolate or drizzle with chocolate. You might even try adding some cocoa powder to the cream cheese and make it a chocolate filling. The sky is the limit here, just use your imagination!
This recipe came from a Betty Crocker Cookbook, 1972. I have since lost that book, however, I have always made my pudding, pies including the best banana pudding you will ever taste!
I have altered the recipe to cook in the microwave, and have included stove top directions also.
Every time I take this to a potluck, I have to give out recipes--so I thought I would just refer them here!
I use this crust Recipe #174625
This recipe was emailed to me by the Executive Chef Aaron Wright of the Canlis Restaurant in Seattle, Washington. After having this in the restaurant I just had to know how to re-create it for myself--so decadent and wonderful! This will take a little bit of time, but mostly because you need time for the mousse to chill, and for the toffee to cool.
This recipe was shared with us from some dear friends. My husband and her husband served in the same National Guard unit in Utah. We spent a Thanksgiving with them and this was one of the outstanding salads she prepared.
This goes great with my Recipe #230397 especially if you're making the basic scone recipe, then you have room to add a few RICH calories like cream cheese! This is excellent as an alternative to regular (boring?) whipped cream on pies or cakes, too.
Custard is a British institution! Sponge puddings and crumbles just wouldn't be the same without it! This will make a custard of a pouring consistency. IMPORTANT: In order to have a smooth (not lumpy) custard, use a heavy-bottomed saucepan, and stir constantly! If you have to walk away from the stove, remove saucepan from heat. Another delicious find from Great British Cooking.