June 22, 1998
2 c. sliced strawberriesCombine strawberries, kiwi and sugar in a medium bowl. Toss and set aside. Separate four slices of cake and spread each with two teaspoons of cream cheese. Place the remaining slices on top to make sandwiches.
1 ripe kiwi, peeled and sliced (cut slices into quarters)
1/2 c. sugar
4 to 5 oz. cream cheese, room temperature
8 slices frozen pound cake, thawed (cut into 1/2" thick slices)
2 Tbsp. milk
1/4 tsp. coconut extract
2 Tbsp. butter
1 c. sour creamPlace sour cream in a large bowl; with wire whisk gradually stir in milk until smooth. Continue stirring, gradually adding pudding and lemon peel, until well mixed and thickened (1 to 2 minutes).
1 3/4 c. milk
1 (3.4 oz.) package vanilla instant pudding and pie filling mix
1 tsp. grated lemon peel
1 (about 1 lb.) angel food cake, torn into bite-sized pieces
2 pints (4 c.) assorted fresh berries (strawberries, hulled and sliced; blueberries and raspberries)
1 pint fresh strawberries quarteredCombine strawberries, wine and sugar in a medium size bowl. Set aside.
1/2 c. red wine (optional)
3 Tbsp. sugar
1 mango, peeled, pitted and cut into 1/2" cubes
1 Tbsp. fresh lemon juice
1/2 small angel food cake cut into 6 pieces
1 lime for grated peel
Freshly ground black pepper
4 c. fresh blueberries, washedCreme Chantilly:
3/4 c. sugar
1/2 c. water
2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
1 9-inch deep dish pie shell, baked
1 Tbsp. butter
4 Tbsp. Cointreau liqueur
1/4 c. slivered almonds, toasted
1 c. heavy cream, whippedFor Pie:
2 Tbsp. sugar
1/4 tsp. almond extract
Combine 1 c. blueberries, sugar, and water in blender and puree until smooth. Pour mixture into medium saucepan and add dissolved cornstarch. Heat until thickened, stirring frequently. Stir in butter and Cointreau. Add almonds and remaining blueberries, stirring gently to combine. Pour into baked pie shell and chill.
Combine cream, sugar, and almond extract in chilled small bowl and whip until stiff peaks form. Just before serving, spread on top of chilled pie.