Danish Dessert Puffs

1 package Junket® Danish Dessert
6 medium size cream puff shells
1 pint (2 cups) water
1/4 cup whipped cream
Prepare Junket® Danish Dessert according to package directions, and when firm and ready to serve, use as a filling for puff cases. Garnish with a small spoonful of whipped cream and a spoonful of Danish Dessert.

Danish Dessert Cake

1 package (18-1/2 oz.) yellow or white cake mix
3 eggs
1/2 cup vegetable oil
1 cup water
1 package (4-3/4 oz.) Junket® Danish Dessert pie glaze mix, either flavor
1 cup sifted confectioners’ sugar
4 teaspoons warm water
First place first 5 ingredients in large bowl of electric mixer. Stir to combine. Beat at medium speed for 3 minutes. Pour into well-greased and floured 10×14 pan. Bake in oven at 350° F about 45 minutes or until wooden pick inserted near center comes out clean. Remove from oven. Cool 10 minutes before removing from pan. Invert onto serving plate. Stir together sugar and warm water. Drizzle over cake.

Danish Angel Cake

One 8-inch angel food tube cake
Cold water
1 package (10 oz.) frozen raspberries, thawed (do not drain)
1 package (4-3/4 oz.) Junket® Danish Dessert pie glaze mix, raspberry flavor
1/2 pint (1 cup) whipping cream
2 tablespoons sugar
Cut about 2 inches down into cake, 1/2” to 3/4” from edges. Scoop out cake crumbs with fork. Place cake on serving plate and set aside. Add water to raspberries including syrup to measure 2 cups. Combine with contents of Junket® Danish Dessert package in medium-size saucepan. Bring to full boil. Boil 1 minute, stirring constantly. Cool slightly. Fill cake with Danish Dessert mixture. Chill at least 3 hours. Whip cream with sugar. Spread over sides and top of cake. Chill.

Christmas Cake

1 package Junket® Danish Dessert
2 round layer white cakes
1 pint (2 cups) water
Make up your favorite white cake and cool thoroughly. Prepare Junket® Danish Dessert according to package directions, allowing it to stand until quite firm, at least 12 hours. Spread between layers of cake. Cut into pieces about the size of a piece of cake and serve at once.

Ambrosia Pie

1 package (4-3/4 oz.) Junket® Danish Dessert pie glaze mix,
either flavor
1/2 cup mandarin orange segments, well drained
1 can (8-1/4 oz.) crushed pineapple, well drained
1-1/2 cup sliced bananas
1 baked 9-inch pie crust
2 tablespoons toasted flaked coconut
Prepare Junket® Danish Dessert according to package directions for pie filling. Cool slightly. Fold in orange segments, pineapple and bananas. Spoon into baked pie crust. Chill 3 to 4 hours or until firm. At serving time, garnish with toasted coconut.

Raspberry Torte

Preheat oven to 350º. Grease 9×13 pan – I use Pam. Whip egg whites to stiff peaks then add vanilla and baking powder. Slowly add sugar. Fold in crackers and nuts. Spread in pan and bake for 30 minutes. Cool overnight. Top with whipped cream and Danish Dessert. (See box above. If you’ve never made it, you’ll wonder why after you see how easy and tasty it is. You can add 2-3 cups of fresh or frozen berries to make this dessert even better. I like the frozen tri-berry mix from Costco.)

Hint: There’s another recipe for this dessert floating around the Internet. The ingredients vary by adding an extra cup of cracker crumbs and substituting 1/2 teaspoon cream of tartar for the baking powder. You know the old adage, “If it’s not broken, don’t fix it?” I tried that recipe last night and it wasn’t nearly as good.

 

Raspberry Torte
from Diane Day Cooper of Draper, UT

Fresh Strawberry Ice Cream

3 Junket® Rennet Tablets
2 tablespoons cold water
3 cups whole milk
2 cups heavy whipping cream
1 cup sugar
1 tsp lemon juice
1 cup chopped, sweetened strawberries
Dissolve Junket® Rennet Tablets in cold water by crushing. Warm milk, cream and sugar to lukewarm  (110º F) – not hot, stirring constantly. Remove from stove. Be sure the sugar is dissolved. Add the dissolved tablets. Stir a few seconds, pour immediately into freezer can and let set at room temperature until firm and cool. Freeze in ice and salt mixture (4 parts ice to 1 part ice cream salt). Turn freezer until the mixture becomes a soft mush. Add lemon juice and chopped, sweetened strawberries. Finish freezing. Repack with ice and salt and let set until ready to serve.

Chocolate Ice Cream

3 Junket® Rennet tablets
2 tablespoons cold water
3 cups whole milk
2 cups heavy whipping cream
1 cups sugar
1/2 cup cocoa
4 tsp vanilla flavoring
Dissolve Junket® Rennet Tablets in cold water by crushing. Combine sugar with cocoa. Then gradually stir in remaining ingredients. Heat while stirring to Lukewarm (110º F). Remove from stove and add tablets. Stir a few seconds and pour immediately into freezer can. Let set at room temperature until firm and cool. When mixture is set, place container into the ice cream freezer and follow manufacturer’s instructions. Begin churning until it is frozen.

Vanilla Ice Cream

3 Junket® Rennet Tablets
2 tablespoons cold water
3 cups whole milk
2 cups heavy whipping cream
1 cup sugar
4 tsp vanilla
Dissolve Junket® Rennet Tablets in cold water by crushing. Set aside. Combine remaining ingredients in saucepan. Heat while stirring to lukewarm (110º F). Remove from stove. Add dissolved tablets. Stir a few seconds and pour immediately into freezer can. Let set at room temperature until firm and cool. When mixture is set, place container into the ice cream freezer and follow manufacturer’s instructions. Begin churning until it is frozen.

Rennet Cheese

1 quart hot tap water
1 cup buttermilk
2 Junket® Rennet tablets dissolved in 1 tablespoon cold water
2 cups. dry milk powder
2 tablespoons vegetable oil (optional)
Blend all ingredients and place in a heavy saucepan coated with a nonstick spray. Let sit undisturbed for 10 minutes. Cut or stir to break into curds and cook over medium heat for five minutes. Pour curds into a strainer, rinse with hot, then cold water, and drain. Salt to taste, then refrigerate. Or, place in a cheesecloth bag and press. This is a very mild cheese, good with salt and chopped chives. Use within 3-4 days. To make cream cheese from this recipe, reduce rennet to 1/4 tablet and add 1 cup buttermilk when mixing ingredients. Set in a warm place overnight. After setting, cut curds into cubes, place curds over medium heat, and cook five minutes. Pour into a cheesecloth-lined colander and let rest 15 minutes. Gather edges of bag, secure with a rubber band and hang, or press until firm like cream cheese. Add salt if desired.