Elegant Egg Nog Eclairs for Quick Festive Desserts
A vintage style guide shows how to make elegant egg nog eclairs with a quick fill, using canned egg nog and a light choux pastry. It describes baking the shells, chilling the filling, and topping with chocolate or butterscotch sauce or whipped cream for a festive finish. It also notes a simple egg nog filling and a variant fitting. The piece then shifts to orchid trivia, detailing vanilla orchid cultivation and pollination by workers.
Vanilla Crepes with Apricot Sauce
A 1972 dessert item describes cheese filled crepes with vanilla and lemon peel, baked briefly in a moderate oven and served with apricot sauce and almonds. Yield six portions.
Frozen Orange Souffle From Orange Juice Concentrate
Recipe outlines a frozen orange souffle using gelatin eggs sugar and orange juice concentrate. Steps include dissolving gelatin over heat, combining yolks water and concentrate, whipping egg whites with sugar, folding into the mixture, and shaping with a waxed paper collar before chilling and serving with whipped cream.
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