Whim Wham Recipes

Steps:

• Combine 6 ounces berries, 3 tablespoons sugar, and 1 tablespoon brandy in a medium bowl. Stir gently to combine and dissolve sugar. Set aside for about 1 hour at room temperature to release juices.
• Place wine and 1 tablespoon brandy in the bowl of an electric mixer. Stir in remaining 3 tablespoons sugar until dissolved. Turn mixer to low; slowly add the cream. Increase speed; whisk until cream is thick enough to hold its shape. Set bowl in refrigerator while preparing the glasses.
• Divide the cookies among 4 eight-ounce glasses, and spoon 1 tablespoon brandy into each glass. Cover with some of the fruit and a layer of soft custard. Repeat with another layer of fruit and custard, reserving any remaining berry juice. Top with the cream. Serve immediately, or set aside in refrigerator for 1 hour. Just before serving, garnish with more berries and juice of reserved berries.

Steps:

• Melt the butter in a heavy-based frying pan and fry the almonds until golden brown.
• Stir in the sugar and cook for 1 minute, stirring continuously, until the sugar dissolves and the almonds are well coated.
• Tip on to a greased baking sheet and leave to cool.
• About 30 minutes before ready to serve, cover the bottom of a serving bowl with broken sponge fingers or sponge cake.
• Pour the sherry, brandy and orange zest and juice over the sponge and leave to soak for 30 minutes.
• Whip the cream until it just holds its shape, and then gently fold in the yogurt.
• Spoon the mixture on top of the sponge.
• Roughly chop the almonds, sprinkle on top and serve immediately.

Steps:

• In a small bowl or glass jar with a lid, combine all ingredients. Stir or shake to mix. Use immediately or store in a cool, dark place for several months.
• **Rub ribs and marinate in own juices 6 hours, then cook em' however you like.Yumm.