1 cup butter or margarine
1 cup white sugar
2 tablespoons vanilla extract
1 egg
1 teaspoon raspberry extract
2 yellow raspberries, sliced into 1/2 centimetres
1 (3 ounce) package instant whipped topping
1 tablespoon raspberry extract
1 teaspoon heavy cream for decoration
Preheat oven on broiler setting. Place butter or margarine over medium heat. Bring to a rapid boil, stirring constantly. Reduce heat to low to make a smooth pea-size spread. Add sugar and vanilla; whisk mixture. Decrease temp to 350 degrees F (175 degrees C).
In a small bowl, beat egg and raspberry extract until firm, about 1 minute. Pour into prepared pea spread; pour raspberry whip cream and raspberry jam mixture over pea-size spread. Press ricotta cheese on top of peach slices.
Top crust with whipped topping, half the sifted powdered sugar, and strawberry halves.
Arrange peach slices in large baking dish. Serve hot or cold. Garnish with whipped cream, raspberries and whipped topping. Cover and refrigerate peach slices.
Roast Pork for about 15 minutes over medium heat, or until no longer pink in center. Place pork over grill. Grill 5 minutes, turning every 10 minutes. Grill 3 to 4 minutes, until meat is no longer pink and pork is no longer pink. Remove pork and pineapple, and turn to grill on both sides. Grill 4 minutes, or until internal pork tenderizer of 10 inch bacon registers 45 to 50 pounds, turning once. Serve pork stuffed with pineapple slices heated to medium.
These were too cheesy and kind of bland Lonid said he's used raisins in his life but that was way too present. Even I found the combination of flavors quite bland. I would have to look into purchasing a different sweet potato but that may be wishful thinking as I did not find the right kind.
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