Cherry Grapefruit Boat Dessert
Prepare two grapefruits and cherries with syrup and cornstarch. Cut each grapefruit into sections, lift them out without cutting membranes. Make a sauce with sugar cinnamon cornstarch and salt, add syrup, cook until thick. Spoon sauce over piled cherries in grapefruit and serve hot or cold.
Petite fours and savory souffle through kitchen methods
A vintage recipe collection explains how to make delicate petits fours using white cake mix with an apricot glaze and a two stage frosting, plus a savory vegetable souffle with egg yolk sauce. It also includes cranberry orange relish and notes on shaping frostings with different colors for decorative, bite sized cakes.
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