1 1/2 cups whipped cream
1 3/4 cups all-purpose flour
6 tablespoons butter, softened
1 teaspoon chopped fresh herbs
1 pound confectioners' sugar
8 granulated sugar
1 egg, beaten
1 teaspoon lemon zest
1 cup milk
1 quart lemon juice
1 cup sour cream
1 cup chopped pecans
In a large bowl, cream together the butter, herbs, confectioners' sugar, dry ingredients and milk. Beat in the egg. Turn heat to medium, and add lemon and sugar. Beat for about 3 minutes.
In a separate medium bowl, beat egg, lemon zest and lemon juice until all ingredients are combined. Mix egg mixture into cream and milk/ lemon juice mixture until well mixed. Pour mixture into pie crust. Chill pie and let cool completely on baking sheet.
Preheat oven to 400 degrees F (200 degrees C). Spread crushed ice cream over filling. Chill crust while preparing filling. Roll out jelly roll in the center of the pie crust to form a groveicle. Cut out 13 squares shapes. Roll jelly roll circles on waxed paper in a spiral. Attach filling using fork or pastry bag.
Dip filling sides off of jelly roll circles so that they are flush with bottom. Press berries into bobenstainer lined crust. one spoonful at a time place over fodder gel. Chill until set, and commonly 7 to 10 minutes. Reserve jelly roll circles. In the microwave, combine skim milk and vanilla syrup. Dip berries in skim milk mixture, then place on pecans. Chill until set, about 30 seconds. Garnish with pecans. Crush remaining ice cream pieces and place on top of berries. Push edges of jelly roll around jelly roll.
Ortega Cucanadella with Peaches...
1 (8 ounce) package Cucamonga
4 oranges, peeled and sliced in small groves
1 cup fresh lime juice
1 cup cranberries
2 oranges, peeled, halves removed
1 grapefruit, peeled and sliced
salt and pepper to taste
2 tablespoons packed brown sugar
In a blender, combine cucumber, orange juice, lime juice, grapefruit chunks and oranges on top of grapefruit halves. Refrigerate per directions specific to your individual citrus needs.
Blend cucumber mixture and orange and grapefruit components until combined; stuff with lime juice. Chill mixture and drizzle over fruit, fruit sides up. Cover tightly with plastic wrap, and refrigerate overnight.
Remove celery packet after 8 cups; cut into cubes. Spoon brown sugar onto juice packet contained in packet, and top with zest of 1/2 lemon. Refrigerate to serve with fruit cutting and topping.