Whipped Cream

For an unsweetened version of this whipped cream, just omit the sugar.
Makes 12 to 16 servings

• 1 teaspoon unflavored gelatin (from a ¼-ounce envelope)
• 2 tablespoons cold water
• 2 cups whipping cream
• ½ cup confectioners' sugar, or to taste

Off heat, in the top of a double boiler or a bowl that can fit on top of a saucepan, sprinkle gelatin over water and let sit for 5 minutes. Place over a pot of simmering water and stir until gelatin dissolves. Remove from heat and set aside to cool briefly.

In a large bowl, using an electric mixer, beat cream until foamy. Add sugar a tablespoon at a time until cream is of desired sweetness and soft peaks just begin to form. Add the gelatin mixture and continue beating until cream is of desired consistency.
Check my other blog: Southern Flavor Zone

Cream Cheese Icing by Shirley Corriher

Yield: 3 cups

• 1/2 cup unsalted butter, cut into 2-TBL size pieces
• 16 ozs cream cheese
• 4 cups confectioners' sugar
• 1 tsp vanilla extract
• 1 TBL orange-flavored liqueur, such as Grand Marnier

1. In large mixing bowl, beat butter until soft.
2. Add cream cheese and beat until blended and smooth.
3. Blend in confectioners' sugar, vanilla, and orange-flavored liqueur.
4. Refrigerate until ready to use.

Garlic Chutney by Suzie

This is a potent paste that should be served in small dabs only, and is often used in cooking as an ingredient. I use it as a side when serving curry. It is very hot! Be careful!

• 10 cloves garlic
• 1 bunch cilantro, 1 1/2 cups
• 2 T. salad oil
• 2 jalapeno, seeded
• 1/2 tsp. salt
• 1/2 tsp cayenne
• squeeze fresh lemon juice

Puree all in a food processor to a smooth consistency. Refrigerate.

Cherry-Chambord Butter by Shirley Corriher

Yield: 1 1/2 cups

• 1/2 cup unsalted butter
• 8 ozs cream cheese
• 2 TBL raspberry liqueur, such as Chambord
• 1/3 cup confectioners' sugar
• 4 TBL goo-quality cherry preserves

Place butter, cream cheese, liqueur, and confectioners' sugar in the work bowl of a food processor, fitted with the steel blade. Process to blend well. Stir in preserves by hand.

Refrigerate for 1 hour before serving. Butter keeps well in refrigerator for several weeks in a closed jar.