With the scent of etrog in the air, here are some easy desserts you can
whip up whenever company comes to call.
By RUTH BELOFFCupcake (photo credit: Courtesy)
I love sweets and desserts, but I don¹t know how to bake. Somehow, that whole process eludes me, so over the years I have devised simple ways to create delicious desserts that do not require all that mixing, measuring and manipulating. If you don’t want to OD on lemon, you can modify some of the recipes and use the basic Vanilla or Chocolate Custard instead of the Lemon.It’s all good, as they say.LEMON CUSTARD 1 pkg. vanilla instant pudding 1 small carton whipping cream (or Rich’s non-dairy) 1 cup milk (or soy milk) Juice of 1 fresh lemon Lemon zestIn a bowl, place the contents of the package of instant pudding. Stir in the whipping cream until smooth and thick. Slowly stir in the milk until rich and creamy. Stir in the lemon juice and lemon zest until smooth.VANILLA CUSTARD1 pkg. vanilla instant pudding 1 small carton whipping cream (or Rich’s nondairy) 1 cup milk (or soy milk)In a bowl, place the contents of the package of instant pudding. Stir in the whipping cream until smooth and thick. Slowly stir in the milk until rich and creamy.CHOCOLATE CUSTARD 1 pkg. chocolate instant pudding 1 small carton whipping cream (or Rich’s non-dairy) 1 cup milk (or soy milk)
In a bowl, place the contents of the package of instant pudding. Stir in the whipping cream until smooth and thick. Slowly stir in the milk until rich and creamy.LEMON CREAM PIE1 ready-made Graham cracker pie crust 1 bowl Lemon Custard (see recipe) 1 small carton whipping creamSpoon the Lemon Custard into the pie crust.Whip the cream and spread evenly on top. Chill and serve.LEMON MOUSSE LOG1 packaged loaf-style lemon or orange pound cake Double recipe Lemon Custard (see recipe) 1 small can mandarin slices (refrigerated) or fresh sliced kiwifruitCut the cake in half, lengthwise. Spread a layer of Lemon Custard on the top of the bottom layer.Place the top layer back onto the cake. Hold in place and coat the top and sides of the cake with the rest of the Lemon Custard.Without compromising the custard coating, cover with aluminum foil and refrigerate for at least 24 hours. Before serving, garnish the top of the cake with a row of mandarin or kiwifruit slices.OPTION: For a chocolate mousse log, use a chocolate pound cake and Chocolate Custard.LEMON TRIFLE1 loaf-style lemon or orange pound cake Double Lemon Custard recipe (see recipe) 1 package lemon wafersCrumble the cake in a bowl. Crumble some of the wafers and add them to the cake. Mix together with your hands.In a clear glass serving bowl, pour in half of the Lemon Custard. Cover with half the cake/ wafer mixture. On top of that, add the rest of the Lemon Custard. Top with the remaining cake/ wafer mixture.Cover and refrigerate for at least 24 hours.Before serving, garnish by sticking the remaining wafers vertically around the inner rim of the trifle bowl.Serve with a large, long-handled spoon.LEMON CUSTARD CAKE1 round one-layer cake form (keep the plastic cover) 1 bowl Lemon Custard (see recipe) 1 small carton whipping cream 1 small can mandarin slices (refrigerated) or sliced fresh kiwifruitSpread the Lemon Custard evenly into the cake form. Whip the cream and top the cake evenly. Cover with the plastic top of the cake package and refrigerate for at least 24 hours.Before serving, garnish with mandarin or kiwifruit slices.OPTION: For a chocolate custard cake, use Chocolate Custard.LEMON LAYER CAKE1 two-layer round cake form (keep the plastic cover) Double recipe Lemon Custard (see recipe) 1 small can mandarin slices (refrigerated) or sliced fresh kiwifruitWith a long, sharp bread knife, carefully separate the cake form into two layers. Coat the bottom layer with half the Lemon Custard. Place the other layer of cake on top and coat it with the remaining Lemon Custard, coating the sides of the cake as well. Cover with the clear plastic top of the cake package and refrigerate for at least 24 hours.Before serving, garnish with mandarin or kiwifruit slices.OPTION: For a chocolate layer cake, use Chocolate Custard.LEMON AND BLUEBERRY NAPOLEON (MILLE FEUILLE)1 package of three flaky pastry squares Double recipe Lemon Custard (see recipe) 1 can blueberry pie filling A square serving dish or baking pan that can accommodate the height and diameter of the three layersCarefully separate the three pastry layers (they break easily). Place the first one at the bottom of the dish and gently spread half the Lemon Custard over it.Place the second pastry square on top of that and spread the rest of the Lemon Custard on it.Place the third pastry square on top of that.Pour the blueberry pie filling over the top and let it drizzle down to the sides of the three layers.Cover and refrigerate for at least 48 hours.Serve with a sharp pastry cutter.
