Strawberry  Mousse






2 teaspoons unflavored gelatin 

2 tablespoons cold water

1/4 cup boiling water 

1 1/3 cups instant strawberry drink mix  

2 cups heavy whipping cream

2 teaspoons vanilla extract






In a small bowl, soften gelatin in cold water; let stand for 5 minutes.

Stir in boiling water until gelatin is dissolved.

Cool for 10 minutes.


In a bowl, combine the drink mix, cream and gelatin mixture until thickened.

Beat in vanilla.


Spoon into individual dishes.


Refrigerate for 1 to 2 hours or until set.


Serves 8






Peach  Mousse






1 package (3 ounces) peach or orange gelatin

1 cup boiling water

3 medium ripe peaches, sliced

2 tablespoons honey   

1/4 teaspoon almond extract

1/2 cup heavy whipping cream, whipped or 1 cup whipped topping

Fresh mint and additional peach slices (optional)






In a large bowl, dissolve gelatin in water.


In a blender, combine peaches, honey and extract; cover and process until smooth.


Stir into gelatin mixture.


Cover and refrigerate until syrupy, about 1 1/2 hours.


In a large bowl, beat peach mixture on high speed for about 5 minutes or until doubled in volume.

Fold in whipped cream.


Spoon into dessert dishes.

Refrigerate until firm, about 1 hour.


Garnish with mint and additional peaches if desired.



Serves 8






Baked  Custard






2 eggs

2 cups milk

1/3 cup granulated sugar

1/4 teaspoon salt 

dash ground cinnamon

dash ground nutmeg  




Preheat oven to 350 degrees.


In a small bowl, whisk the eggs, milk, sugar and salt.


Pour into four ungreased 8 oz. custard cups; sprinkle with cinnamon and nutmeg.


Place in a 13 inch x 9 inch baking pan.

Pour hot water in pan to a depth of 3/4 inch.

Bake, uncovered, for 50 to 55 minutes or until a knife inserted near the center comes out clean.


Remove cups to a wire rack to cool.


Serve warm or chilled.



Serves 4



(Store in the refrigerator.)








 Salem's Den  Salem 2004 and Beyond

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