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Banana Boat Soufflé

Banana Cinnamon Doughnuts

Crazy Cake (submitted by Nicole Vaughn)

Kiwi Fruit Gelato

Schwarzwalder Kirschtorte (Black Forest Cherry Cake)

Three Berry Pecan Crisp(submitted by Rochelle Brown)

Freedom Valley Sunshine Pie

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Freedom Valley Sunshine Chiffon Pie

Recipe By : JNA Institute of Culinary Arts
Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pie crust
5 tablespoons unsalted butter -- melted
1 1/2 cups Five World Cinnamons Cookies -- crumbled
2 pinches salt
Lemon Curd
1/2 cup heavy cream
1 teaspoon lemon zest -- finely grated
2 large egg yolk
2 tablespoons sugar
3 tablespoons lemon juice
2 tablespoons unsalted butter -- softened
1 pinch salt
Italian Meringue
5/8 teaspoon gelatin
3 tablespoons water -- divided
7 tablespoons sugar -- divided
2 large egg whites
1/4 teaspoon cream of tartar
Topping
8 pieces Caramel deLites
1 cup Cool Whip®

Make the Pie Crust - Crush the cookies into a fine crumb. In a medium bowl, stir in salt with a fork. Stir in melted butter and toss to incorporate it.
With your fingers press the mixture into the bottom of the pie pan and up the sides.
Preparation: -Place heavy cream in a large bowl and refrigerate it for at least 15 minutes. Chill the whisk beater too.
Make the Lemon curd - Put the lemon zest in a medium bowl, suspend a strainer over it and put it to the side.
In a pan beat the yolks and sugar until well blended. add the remaining curd ingredients except the zest. Cook over med. to low heat, stirring constantly until the mixture is thickened and look like hollandaise sauce. DO NOT ALLOW IT TO BOIL IT WILL CURDLE. When the curd has thickened pour and press it through the strainer over the lemon zest. Stir gently to mix. While allowing the mixture to cool, beat the cream until it mounds softly. Fold the curd into the cream, Cover and refrigerate.
Make the Italian Meringue - NOTE: you will need an additional glass measure for this stage.
In a 1 cup heat proof measuring cup mix the gelatin and one tablespoon of water and allow to sit for 5 minutes. place the cup in a pan of simmering water for a few minutes stirring occasionally until dissolved or in a microwave set on high for few seconds, stirring twice.
In a heavy pan (non-stick is best) stir 6 tablespoons of sugar and remain 2 tablespoons of water until the sugar is completely moistened. Heat stirring constantly, until a bubbling syrup is formed. Stop stirring and turn the heat to the lowest setting. (if electric remove the pan from the heat).
Place egg whites in mix and beat using the whisk until foamy. Add cream of tarter and beat until soft peaks form. Gradually beat in the last tablespoon of sugar and continue to beat until stiff peaks form.
Turn up the heat under the syrup and bring to 248 to 250 (firm ball stage). Immediately pour into the glass measure to stop the cooking.
Beat the syrup into the whites in a steady stream. Do not let the syrup fall onto the beater to avoid it spinning to the sides of the bowl. Use a rubber spatula to remove all the syrup from the measure. Lower the mixer speed and add the gelatin mixture, beat at medium speed until cool about 2 minutes.
using a spatula fold the Italian meringue into the lemon cream mixture in 2 parts. Spoon the mixture into prepared pie shell, smooth to make even. Let the filling set for about 4 hours.
Topping - Cut the cookies in half and arrange on pie like bridges. Place small dollop of whipped cream as a finish.