Idea Alley

Cream stabilized to make topping

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Several weeks ago Toni (last name not given) requested the recipe for whipped topping like Franke's Cafeteria uses on its pies.

I can't say this is exactly the same kind of whipped topping Franke's uses on its pies, but this stabilized whipped cream is similar to what is used on many restaurant desserts. It does not break down as quickly as regular whipped cream, but still requires refrigeration.

This whipped cream is lightly sweetened; if you prefer very sweet whipped cream, double or even triple the sugar.

Stabilized Whipped Cream

1 1/2 tablespoons cold water

1 1/2 teaspoons unflavored gelatin

1 1/2 cups heavy cream, well chilled

1 to 2 tablespoons confectioners' sugar, or to taste

Put the cold water in a small microwave-safe bowl; sprinkle gelatin over water and let stand 1 minute or until water is absorbed. Microwave gelatin on 100 percent power for 30 seconds.

Beat the cream with an electric mixer using the whisk attachment until cream just starts to form peaks. Gradually add the sugar. While mixer is running, slowly pour in the gelatin mixture and beat to stiff peaks.

David Johnson shares this refreshing and delicious-sounding drink.

Dave's Wave

Ice

1 cup cleaned, hulled strawberries

1 tablespoon sugar

2 cups milk

Spiced rum, optional, to taste

Combine all ingredients in a blender and process until smooth.

Here are two from Shelly Tapp that make use of summer squash.

Summer Squash Special

1 pound pork sausage

1 clove garlic, minced

4 cups yellow squash, sliced and boiled

2 eggs, beaten

1/2 cup Italian-seasoned breadcrumbs

1/2 cup grated parmesan cheese

1/2 cup milk

1/2 teaspoon dried oregano

Heat oven to 325 degrees.

In a large skillet, brown sausage and garlic. Drain. Add cooked squash and remaining ingredients to browned sausage and stir well. Spoon mixture into a buttered 9-by-13-inch casserole dish and bake 20 to 25 minutes.

Squash Dressing

2 cups yellow squash, sliced and boiled

1 package Mexican cornbread mix, baked and crumbled

1 can cream of chicken soup

1 cup chicken broth

¾ cup butter, melted

1 cup onion, chopped

Sage, salt and pepper, to taste

Heat oven to 350 degrees.

In a large bowl combine all ingredients and mix well. Spoon mixture into a 9-by-13-inch casserole and bake 35 to 40 minutes.

Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

kbrant@arkansasonline.com

Please include a daytime phone number.

Food on 08/13/2014

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