Recipes Included On This Page Rum-Raisin Cream Rum-Raisin Ricotta Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Rum-Raisin Cream Recipe By :Whisky in the Kitchen by E. and M. Greenberg; 1968 Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Gold Label rum -- (75 mL) 1 cup raisins -- (250 mL) 15 ounces sweetened condensed milk -- (425 mL) 1 cup water -- (250 mL) 1/2 teaspoon salt -- (2 mL) 2 teaspoons vanilla -- (10 mL) 1 tablespoon lemon juice -- (15 mL) 2 cups heavy cream -- whipped (500 mL) 1 cup chopped walnuts -- (250 mL) Pour the rum over the raisins and let stand for several hours. Combine the condensed milk, water, salt, vanilla and lemon juice. Chill. Fold in the whipped cream. Turn into refrigerator trays and freeze until partially frozen (about 1 inch/2.5 cm from the edge of the tray). Turn into a chilled bowl and beat until fluffy. Fold in the raisins and walnuts. Return to the trays and freeze until firm. Makes about 1 1/2 quarts (1.35 L). From Whisky in the Kitchen by Emanuel and Madeline Greenberg; 1968; The New American Library. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 22 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 705 Calories; 47g Fat (58.4% calories from fat); 13g Protein; 63g Carbohydrate; 2g Dietary Fiber; 133mg Cholesterol; 302mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 0 Non-Fat Milk; 9 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Rum-Raisin Ricotta Recipe By :Whisky in the Kitchen by E. & M. Greenberg; 1968 Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons seeded raisins -- (45 mL) 1/4 cup Gold Label rum -- (50 mL) 1 pound ricotta cheese -- (454 g) 1/4 cup sugar -- (50 mL) 1 teaspoon grated lemon rind -- (5 mL) Instant espresso-coffee powder Steep the raisins in rum for about 1 hours. Whip the ricotta cheese until smooth and soft. Add the raisins and rum along with the sugar and lemon rind; beat until completely mixed. Spoon into sherbets and chill. Dust lightly with instant-espresso powder. Makes 6 servings. From Whisky in the Kitchen by Emanuel and Madeline Greenberg; 1968; The New American Library. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 24 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 10g Fat (49.2% calories from fat); 9g Protein; 14g Carbohydrate; trace Dietary Fiber; 38mg Cholesterol; 65mg Sodium. Exchanges: 1 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

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