Tzatziki Sauce

                                               Tzatziki Sauce


I like to make this several hours ahead of time to allow the flavors to blend.
3 cucumbers- peeled and grated (about 2cups)
1tsp. minced garlic
2Tbl. grated onion
1tsp.salt
pepper to taste
1cup yogurt

Preparation:
Add the cucumber garlic and onion to a bowl.
Mix to combine, then add salt and pepper.
Mix in the yogurt, until well blended. Cover and refrigerate until needed.

Pastry Cream

                          Pastry cream for filling cakes, donuts etc..
Ingredients:
2egg yolks
1 egg
 ...........
1/4 cup cornstarch
1/4cup sugar
............
 2cups milk
1/4cup sugar
 ...........
2Tbl. butter
1tsp. vanilla

Preparation:
In a large bowl, whisk the egg yolks and egg until well blended.
In a smaller bowl, whisk the cornstarch and sugar until well blended.
Add the cornstarch mix to the eggs and whisk until well blended.
In a heavy saucepan, whisk the milk and sugar. bring to a boil.
Pour the milk mixture (very slowly, in a thin stream, while whisking) into the egg mixture.
You have to pour it slowly so you don't curdle the eggs.
Pour it back into the pan and bring to a boil, while whisking constantly.
It will thicken immediately at the boiling point.
Pour into a bowl and cover with plastic wrap, so it wont form a skin.
Refrigerate until chilled.

Instant Choclate Mousse

                The kids liked this frozen, they said it tastes like fudge bars.
                      I have also filled cream puffs and cakes with this.
Ingredients:

2 envelopes instant chocolate pudding
1-8oz. container frozen whipped topping -thawed

Preparation:
Mix the pudding according to box directions and refrigerate for 30 minutes.
Fold in the whipped topping until well blended. serve as is, or garnish with chocolate shavings.

Deb's Crab Spread And Rangoon Filling

 A versatile Crab Spread for crackers, mini egg rolls, pinwheels and Rangoons.

 Ingredients:
1 small package Imitation crab-shredded
1-8oz. package cream cheese-whipped
1/2tsp. garlic powder.
Mix all ingredients together. Chill and serve with ritz.
                 
To make into Rangoons,
Brush the edges of a wonton skin with egg wash, add filling, fold and fry until golden.
How to fold a rangoon


To make pinwheels:
Spread a flour tortilla with crab dip.
Roll, jellyroll style, and refrigerate 1 hour to soften the tortilla. Slice before serving


Take make mini crab egg rolls:
Brush the edges of a wonton skin with egg wash, add filling, fold and fry until golden.
Here's a cute tutorial How to fold an Eggroll

Lemon Curd

Lemon Curd
You could leave out the lemon juice and peel and add 1/4cup fruit such as strawberries.

Ingredients:
2eggs
1cup sugar
6tbl. melted butter
1/4cup fresh lemon juice
2tbl. grated lemon peel

Preparation:
In the top of a double boiler, whisk eggs and sugar.
Stir in butter, lemon juice and peel.
Stirring constantly, cook until mixture thickens to a pudding-like texture. cover and chill.

Instant Bavarian Cream

                                        Instant Bavarian Cream
This is not the real thing, but a lot more stable and a pretty good imitation.
Great for filling cream puffs. Lots of possibilities.
You could leave out the milk and add 1/2cup fruit such as strawberries, or use lemon pudding instead.


Ingredients:
8 ounces cream cheese, softened
2- 3 1/2 ounce packages instant vanilla pudding mix
3/4 cup milk
12 ounces frozen whipped topping- thawed

Preparation:
Mix together cream cheese and dry pudding mix. Beat in milk. Fold in whipped topping.

Creme Filling

Creme Filling-similar to Hostess cupcakes

Ingredients
2-tsp hot water
1/4-tsp salt
2cups marshmallow creme
1/2-cup shortening
1/3cup powdered sugar
1/2 tsp vanilla

Instructions
Add the salt to the hot water, and mix to dissolve.
Beat all other ingredients on high, until fluffy.
Add the cooled salt solution and mix.
Can be used to fill cupcakes, put between layers of a cake, or fill doughnuts