Prepare the fruit for eating by cutting into bite-size pieces. Place the crushed ice in a shallow fruit bowl; pack and invert onto a colorful ...

TO SERVE Combine first 3 ingredients (raspberries, kirsch and water); marinate to desired strength. Place tempered chocolate in pastry bag; pipe ...

Place 1 cup sugar in a deep pan in which the custard is to be baked and place over heat. Stir constantly until the sugar melts and turns golden. Tip ...

Combine sugar, water and arrowroot in saucepan; heat until thickened. Remove from heat; stir in remaining ingredients. Let ...

TO SERVE Dip top halves of shells in caramel; let dry at room temperature. Spoon marscapone mixture into bottom halves of pastry shells; let stand ...

Warm egg yolks and sugar to 110 degrees F; whip to 5-second ribbon. Dissolve gelatin in water in sauce pan; add espresso and marsala. Heat until ...

Mix all ingredients except ice. Fill blender half full of mixture; add crushed ice to fill to top. Cover and blend on high speed until uniform ...

Cream the sugar, butter, and margarine with a mixer. Add the egg yolk. Blend well. Add the flour and salt. Blend until this mixture comes together. ...

Let the ice cream stand at room temperature for about 5 minutes to soften slightly. Combine the cinnamon, sugar and cornflake crumbs in a shallow ...

Combine fruit (or any other seasonal fruits to equal 5 cups) with dressing and arrange on lettuce-lined salad plates. HONEY DRESSING Combine all ...