Do no-bake desserts exist?

ra_mom

Tue, Sep 08 2009, 1:15 pm

micki wrote:

peel the pear. mix honey and cinn into one inch of water (covering the bottom) put in pears, boil then simmer. drizzle with honey

micki, making these tonight IY"H.
How long do you poach the pears for? Are they supposed to be soft, or still a bit crisp?

str82thepoint

Tue, Sep 08 2009, 1:30 pm

Sure, there are some heavenly mousse recipes that just need to be frozen, and there was one really cool recipe a while ack in the mishpacha involving tofutti cuties (mini ice cream sandwitches).

Ice cream checkerboard cake:

8 snack size vanilla sandwitches
8snack size chocolate sandwitches
8oz non-dairy topping

1-Cut each ice cream sandwitch in half lengthwise- you should now have 16 light halves and 16 dark halves
2-To form the bottom layer of the cake, position 4 halves next to each other in alternating colors - light, dark, light, dark
3- Now top this layer with 4 more halves , but in reverse order- dark, light, etc
4-create two more layers following this pattern for a checkerboard effect
5- Repeat this entire process, creating another set of 4 layers
6- position the second half of layers right behind the first and press together gently so you have one long cake
7-wrap the cake well so that it maintains its shape
8-Freeze for a minimum of 20 min
9- Meanwhile, beat the non-dairy topping in a mixer until stiff
10- Unwrap the frozen cake and use the beaten whipping to frost it.
11-Freeze
12-(optional) Right before serving, garnish with some fresh fruit on top of the cake.

Thu, Dec 10 2009, 1:11 pm

Mrs.K wrote:

baba wrote:

Mrs.K wrote:

I have an unbelievable chocolate mousse pie recipe. Not that much of a hassle and sooooo good. All the ingredients are mixed on a low flame and then poured into the pie shell. Let me know if you're interested in the recipe and I'll copy it down.

please do post, that sound really good.

Here ya go. It's from The Taste Of Shabbos Cookbook.

1 cup sugar
1/2 cup flour
2 Tbsp. cocoa
2 cups boiling water
1 tsp. vanilla
2 Tbsp. wine
2 egg yolks beaten
2 Tbsp. margarine

1 Graham Cracker Crust
Rich's Whip for the topping

Combine sugar, flour and coca in a saucepan. Pour boiling water over the mixture. Add wine and vanilla. Cook over a low flame until thickened. Remove 2 Tbsp. of the mixture and mix with the egg yolks. Pour yolk mixture back into the boiling mixture and continue mixing. Add margarine. When melted, turn fire off. (Constant mixing is important since this can burn easily.) Pour into Graham Cracker Crust. Whip Rich's whip for topping and cover the pie when cooled. Refrigerate.
( I always have to make sure that even the sugar, flour, and cocoa are mixed well before starting or the flour stayed clumpy, but I think that may just be an Israeli flour issue.)

I tried making this couple weeks ago. How long do you have to mix in the first step to get the mixture to thicken? I think I waited about 10 minutes and then got impatient embarrassed

and moved on to the next step. The pie was delicious but too liquidy.