Portfolio/Culinary arts / food

Banana Sorbet

This sorbet is so thick and creamy, you'll find it hard to believe it's dairy-free. Consider using in homemade ice cream sandwiches.

3 ripe medium bananas 3/4 cup Two-Three Sugar Syrup (see p. 48) 1/4 cup fresh lemon juice 1/8 teaspoon banana or almond extract

In food processor or blender, process bananas until pureed. (You should have about 1 1/2 cups puree.) In large bowl, mix banana puree with remaining ingredients until well-blended. Pour mixture into ice cream maker and freeze according to manufacturer's directions. Serve right away or transfer to airtight container and freeze up to three days. Makes about 3 cups.

Easy Banana Pudding

1 3/4-ounce package instant pudding and pie filling (banana cream or vanilla mix) 2 cups milk 35 to 45 vanilla wafers 5 to 6 medium bananas, sliced 4 egg whites 1/2 cup sugar

Prepare instant pudding banana cream mix with milk, according to package directions. Spread small amount on bottom of 1 1/2-quart casserole; layer wafers, bananas and pudding to make 3 layers of each, ending with pudding. Beat egg whites until stiff but not dry; gradually add sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and seal well to edges. Bake at 425 degrees for 5 minutes or until lightly brown. Garnish with vanilla wafers or bananas.

Easy Red Velvet Cake

1 package German chocolate cake mix 1 cup sour cream 1/2 cup water 1/4 cup vegetable oil 1 3-ounce bottle red food coloring 3 eggs

Combine all cake ingredients in large bowl at low speed until moistened. Beat 2 minutes at high speed. Pour batter into greased and floured 9-inch round pans. Bake at 350 degrees for 25 to 35 minutes. Cool 10 minutes and remove from pans. Cool completely before frosting.

Strawberry Lemon Sorbet

2/3 cup boiling water 3/4 cup sugar 4 cups fresh or frozen strawberries, sliced 3 tablespoons fresh lemon juice 1 teaspoon grated lemon rind

Combine boiling water and sugar in a large bowl, stirring until sugar dissolves; let cool. Stir in strawberries and remaining ingredients. Press into a 13x9x2-inch pan; freeze until almost firm. Spoon into a large mixing bowl; beat at medium speed with an electric mixer until smooth. Return to pan and freeze until firm. To serve, let stand at room temperature for 10 to 15 minutes; garnish with lemon if desired.

Strawberry Shortcake

For the Sponge Cake:

3 large eggs, at room temperature

1/2 cup sugar

1 1/2 teaspoons lemon juice

1/2 teaspoon finely grated lemon zest

1/2 cup plain flour

1/4 teaspoon salt

1 tablespoon unsalted butter, melted

1/2 teaspoon vanilla extract

For the Cream and Berries:

1 cup whipping cream

1/2 125g package brick cream cheese, at room temperature

1/3 cup sugar

2 tablespoons lemon juice

1 teaspoon vanilla extract OR vanilla pod paste

1 quart fresh strawberries, hulled and sliced

1/3 cup good quality strawberry jam

2-3 oz. cream (sweet) sherry

White chocolate, for shaving

  • MLA Works Cited:
  • HOLIDAY CAKES FOR ALL SEASONS: Lyons, Charlotte. "HOLIDAY CAKES FOR ALL SEASONS." Ebony Dec. 2000: 82. MAS Ultra - School Edition. Web. 16 Mar. 2015.

    Lyons, Charlotte. "Delightful Deserts." Ebony Mar. 2001: 116. MAS Ultra - School Edition. Web. 16 Mar. 2015

  • Icy treats: Ryan, NR 1997, 'Icy treats. (cover story)', Vegetarian Times, no. 239, p. 48.