Pie Glaze

Stir contents of package into 1¾ cups cold water or fruit juice in medium saucepan. Bring to full boil. Boil 1 minute, stirring constantly. Cool slightly. Fold in 4 cups sliced fresh strawberries or other fresh fruit. Pour into 9-inch baked pie crust. Chill 3-4 hours or until firm. Garnish with whipped topping. Well-drained canned or frozen fruit, coconut and nuts can also be folded into Danish Dessert.

Pie Filling

Stir contents of package into 1 cup cold water or fruit juice in medium saucepan. Bring to full boil. Boil 1 minute, stirring constantly.

After boiling 1 minute, immediately pour into 9-inch baked pie crust. Chill.

Fruit Sauce

Stir contents of package into 2 1/2 cups cold water or fruit juice in medium saucepan. Bring to full boil. Boil 1 minute, stirring constantly. Cool slightly. Fold in 4 cups sliced fresh strawberries or other fresh fruit.

For more flavor, add 1 lemon slice or 1/2 stick cinnamon while cooking. Serve sauce warm or chilled over cake, ice cream, bread pudding or rice pudding.

Ricotta Cheese

Ingredients to turn one gallon of milk into one pound of cheese

  • 1 gallon fresh milk (the fresher the milk, the more predictable the cheese)
  • 2-3 tsp. active cultured buttermilk (1/2 cup plain yogurt will also work, yogurt must contain live and active culture)
  • 1/2 tablet Junket® Rennet Tablet (1/4 tablet will work, but takes a bit longer to coagulate)
  • salt

EQUIPMENT

  • 5 quart pot with lid. Heavy stainless is the best, but a light enameled pot can be used if you stir continuously during heating, or heat over boiling water. (Avoid aluminum which can dissolve in the acid.)
  • Wooden spoon to stir whey while heating (a long handled spatula works too)
  • Thermometer (32-220 °F or 0-110 °C) to monitor temperature of whey
  • Receiving container to catch draining whey (a clean plastic bucket will do)
  • 1 quart bowl to receive dipped curds
  • A fine meshed strainer to dip out floating curd
  • Large strainer to suspend over receiving pot
  • Fine weave cloth a boiled handkerchief or a non-terry cloth dish towel to drain ricotta

INGREDIENTS: Whey left from turning a gallon of milk into cheese. This will make about 6-8 ounces of ricotta (almost a cup)

1. Place the whey left over from making basic cheese in a non-reactive pot. Cover and let sit overnight (12 to 24 hours) at room temperature to develop sufficient acidity.

2. The next day, heat the acidified whey over a moderate fire with stirring (do not let it stick or burn) until its temperature is near boiling (220°F or 95°C). Do not let boil over.

3. Remove from heat. Cover and allow the “cooked” whey to cool undisturbed until it is comfortable to the touch (several hours)

4. DO NO STIR UP THE CURD. Gently scoop out most of the fine, delicate curds with the fine strainer and place in a bowl.

5. Set up a receiving container with a large strainer lined with a fine clean cloth. Pour the remaining whey through the cloth (it filters slowly). After most of the whey has drained through, add the curds and let continue to drain.

6. Allow the whey to drain out for 1-2 hours. Then pick up the corners of the cloth, suspend like a bag over a sink to allow the last of the whey to drain out of the ricotta. This will take several hours. It can be done in the refrigerator overnight.

7. Remove the drained ricotta from the cloth, pack into a container, cover and store in the refrigerator. Use it soon after making. Alternatively, ricotta will freeze very well.

Ruby Whipped Cream Cheese Pie

1 package (4-3/4 oz.) Junket® Danish Dessert pie glaze mix, either flavor
2 packages (3 oz. each) cream cheese, softened
1/2 cup sugar
1/2 pint (1 cup) whipping cream, whipped
1 baked 9-inch pie crust
Prepare Junket® Danish Dessert according to package directions for pie filling. Cool slightly. In small mixing bowl, beat cream cheese and sugar until well blended. Gently fold in whipping cream. Set aside 1 cup cream cheese mixture. Spread remaining cream cheese mixture in baked pie crust. Spoon Danish Dessert evenly over top. Garnish with reserved cream cheese mixture. Chill 3 to 4 hours or until firm.

Toasted Almond Ice Cream

1 package Vanilla Junket® Ice Cream Mix
1 cup (1/2 pint) heavy cream
1 cup cold milk
1-1/2 teaspoons almond extract
1/2 teaspoon green food color
1/4 cup chopped toasted blanched almonds
2 tablespoons chopped maraschino cherries
Beat cream, mild and Junket® Ice Cream Mix in a bowl. Beat with egg beater until thick, 1 to 2 minutes. It will not stiffen. Add almond extract and food color and mix well. Pour 1/2 the mixture into freezing tray and freeze according to directions on package for refrigerator ice cream. Leave other half in the bowl in refrigerator. When partly frozen sprinkle almonds and maraschino cherries on top of ice cream. Pour on remaining mixture and continue freezing.

Strawberry Ice Cream

1 package Vanilla Junket® Ice Cream Mix
1 cup cold milk
1 cup (1/2 pint) heavy cream
1 cup crushed sweetened strawberries
A few drops red food color

Chill bowl thoroughly.  Add Junket® Ice Cream Mix to 1 cup cold milk, and beat with egg beater until smooth. Whip 1 cup (1/2 pint) heavy cream in a chilled bowl until it will hold its shape, do not over-whip. Mix thoroughly. Add the crushed strawberries and food color. Mix well. Pour into freezing tray or container. Freeze to desired hardness.

 

Rocky Road Ice Cream

1 package Chocolate Junket® Ice Cream Mix
1 cup cold milk
1 cup (1/2 pint) heavy cream
1/2 cup chopped nuts
8 chopped marshmallows

Chill bowl thoroughly. Add Junket® Ice Cream Mix to 1 cup cold milk, and beat with egg beater until smooth. Whip 1 cup (1/2 pint) heavy cream in a chilled bowl until it will hold its shape, do not over-whip. Add chopped nuts and marshmallows. Mix thoroughly. Pour into freezing tray or container. Freeze to desired hardness.

 

Orange Freeze

2 packages Junket® Vanilla Ice Cream Mix
3 cups whole milk
1-1/2 cups orange juice
3 drops orange food coloring
Combine Junket® Ice Cream Mix and milk. Stir until Ice Cream Mix is dissolved. Stir in orange juice and food coloring. Pour mixture into freezing container of ice cream maker. Follow procedure recommended by manufacturer of ice cream maker for preparing ice cream.

Chocolate Peppermint Ice Cream

1 package Chocolate Junket® Ice Cream Mix
1 cup cold milk
1 cup (1/2 pint) heavy cream
1/4 cup finely crushed peppermint candy

Chill bowl thoroughly.  Add Junket® Ice Cream Mix to 1 cup cold milk, and beat with egg beater until smooth. Whip 1 cup (1/2 pint) heavy cream in a chilled bowl until it will hold its shape, do not over-whip. Add the finely crushed peppermint candy. Mix thoroughly. Pour into freezing tray or container. Freeze to desired hardness.