The Really Good Food Cook Books Celestial Cream Recipes

THE REALLY GOOD FOOD COOK BOOK'S CELESTIAL CREAM

Steps:

• Combine the cream and sugar in a saucepan over medium heat.
• Stir with a whisk until the sugar is dissolved.
• Soften the gelatin in the cold water.
• Whisk gelatin into the cream.
• When the gelatin is dissolved, whisk in the sour cream.
• Stir only until well-blended and smooth.
• Pour this Creme Celeste into a lightly-oiled mold.
• Chill for 4-5 hours until firm.
• Unmold by setting mold in warm water for several minutes.
• Upend it onto a white platter.
• Surround the sides of this incredible Cream with the red raspberries.
• Save a few for the top.

STRAWBERRY STRAWBERRY PIE FROM THE REALLY GOOD FOOD COOK BOOK

Steps:

• Pre-bake pie crust.
• Cool.
• Slice the strawberries into the pie crust.
• In a medium saucepan mix the package of jello with the cornstarch.
• Add the water and the sugar.
• Cook over medium heat until boiling.
• Stir occasionally.
• Pour the boiling mixture over the strawberries.
• Place the pie in the refrigerator.
• Chill for 3-4 hours until the jello glaze sets.
• Serve with big dollops of whipped cream over the pie.

MAGIC SHELL CHOCOLATE SAUCE

Steps:

• Melt butter over medium-low heat in a medium saucepan.
• Add the chocolate chips.
• Whisk them around until they are melted.
• Add the vanilla.
• If you are using the nuts, saute them for a few minutes in 1 tsp.
• butter before adding them to the Magic Shell Sauce.
• Pour the delicious sauce over any flavor ice cream.
• It will harden within several seconds.