Delectable Delights from Nancy's Kitchen
Light Lemon Custard Sauce for Fruit
2 egg yolks, beaten
1/4 cup water
3 tablespoons sugar
2 teaspoons lemon juice
8 ounces vanilla yogurt
1 teaspoon fresh lemon zest
2 cups mixed fresh berries
In a small heavy saucepan combine egg yolks, water, sugar, and lemon juice. Cook and stir over medium heat till mixture just comes to boiling. Cool mixture to room temperature quickly by placing pan in sink of cold water, stirring constantly. In a small bowl combine yogurt and lemon peel; stir in cooled yolk mixture. Cover; chill 4-24 hours. To serve, divide berries among 4 wine glasses. Spoon the yogurt mixture atop fruit. Garnish with additional berries and fresh mint.
This sauce is very good over most mixed fruit. I used grapes, strawberries, kiwi, banana, and oranges and garnished with a strawberry half. 6 to 8 servings
Fancy Ham and Cheese Roulade
1 cup milk
6 whole eggs
1/2 cup flour
2 tablespoons melted butter
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1 cup shredded lean ham
1 cup shredded cheddar cheese
Preheat oven to 350*F. Line bottom and sides of 15x10-inch jelly-roll pan with foil. Generously spray bottom and sides with nonstick cooking spray.
Combine milk, eggs, flour, butter and seasonings in a medium bowl. Beat with mixer until well blended. Pour into prepared pan. Bake 15 minutes.
After eggs bake for 15 minutes and are mostly set, sprinkle with ham. Continue to bake for 3-5 minutes onger or until eggs are set but not dry. Remove from oven and immediately sprinkle with cheese.
Beginning with short end of omelet, carefully roll up omelet, using foil to gently lift it from pan.
To serve, place two 1½ inch slices per plate. 5-6 servings
Oven-Puff Pancake with Fresh Fruit and Orange Glaze
1/2 cup flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup milk
2 whole eggs
2 tablespoons butter
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons orange liqueur, or orange juice
3 cups fruits, sliced
Lightly spoon flour into measuring cup and level off. In medium bowl, combine 1st five ingredients. Beat with electric beaters until smooth. Place butter in 9" pie plate and melt in oven just until it sizzles (2 to 4 minutes). Remove Pan from oven and tilt to coat bottom with butter. Immediately pour batter into hot pan and bake until golden brown. 425 degrees for 15 minutes.
While pancake is baking make sauce. Combine sugar and cornstarch in small sauce pan. Stir in orange juice (and liqueur if using). Stir and cook over medium heat until mixture thickens (about 7 minutes).
Remove pancake from oven, split in half, arrange fruit, dust with powdered sugar and drizzle with orange sauce. Serve immediately. For fruit, use strawberries, blueberries, raspberries, kiwi, banana, peaches or any combination. Serves 2.