Ruby Recipes

RUBY CHOCOLATE ROCKY ROAD

Ruby Chocolate Rocky Road image

The idea of rocky road is pretty much that: piles of rocky goodies all coated and glued together with chocolate that doesn't crack when you bite into it (thanks to coconut oil). So although I have used some fairly gourmet ingredients here, don't feel locked into that. Just go with what you have in the cupboard that you think will go well together!

Provided by Tenina Holder

Categories Desserts Candy Recipes Nut Candy Recipes

Time 1h30m

Yield 20

Number Of Ingredients 10

Ingredients

14 ounces ruby chocolate, chopped
½ cup coconut oil
1 teaspoon vanilla extract
18 shortbread cookies (such as Walkers®), coarsely chopped
½ (10 ounce) package marshmallows, cut into cubes
½ cup shelled pistachio nuts
½ cup slivered almonds
1 ½ ounces candied flowers
3 tablespoons freeze-dried raspberries
3 tablespoons coconut flakes

Steps:

Grease a small baking sheet and line it with waxed paper.
Place ruby chocolate, coconut oil, and vanilla extract in a large microwave-safe bowl. Microwave on full power until melted, about 1 1/2 minutes. Remove and stir vigorously with a silicone spatula. Press any remaining solid pieces of chocolate into the hot liquid until melted.
Add shortbread cookies, marshmallows, pistachios, almonds, candied flowers, raspberries, and coconut flakes to the chocolate mixture. Stir gently until fully coated.
Spread mixture on the prepared baking sheet and refrigerate until firm, 1 to 2 hours. Cut into squares using a really sharp knife.

Nutrition Facts : Calories 266.1 calories, Carbohydrate 25 g, Cholesterol 4.9 mg, Fat 17.4 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 10 g, Sodium 72.8 mg, Sugar 7.7 g

THAI RED RUBIES

Thai Red Rubies image

This is a famous Thai dessert made from water chestnuts. The preparation time includes refrigeration time.

Provided by Kim Ong

Categories Dessert

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup water
1 cup sugar
30 water chestnuts
3 drops red food coloring
3/4 cup tapioca flour
2 1/2 cups coconut milk
rose essence or jasmine essence

Steps:

For sugar syrup ---------------.
Dissolve sugar in water by bringing it to a boil.
This takes about 1 minute.
Then remove and chill in the fridge.
For the water chestnuts -------.
Peel the skin from the water chestnuts.
Diced them into small cubes about 3 to 5 by 3 to 5mm. Mix the diced water chestnuts with red food colouring.
(Not too big or too small) Add the diced water chestnuts into a plastic bag of tapioca flour and shake well to cover them with flour.
Pour the water chestnuts from the bag into a sieve.
Sieve away the excess flour.
Boil water in a saucepan.
Pour the water chestnuts into the boiling water and simmer for just 2 minute.
Remove and drain the water chestnuts.
Allow it to cool in iced water.
For serving --------------------.
Combine the sugar syrup, coconut milk and rose or jasmine essence.
Scoop a couple of spoonfuls of the water chestnuts into each dessert serving glass bowl and fill it with coconut milk mixture.
Add some ice cubes into the bowl and serve immediately.

Nutrition Facts : Calories 716.3, Fat 40.3, SaturatedFat 35.6, Sodium 40.1, Carbohydrate 93.5, Fiber 2.7, Sugar 70.8, Protein 5.1

RUBY CAKE

Ruby Cake image

This is a Fruit Cocktail Cake with a coconut-brown sugar-nut topping and a creamy coconut sauce.

Provided by PENILU

Categories Desserts Cakes Sheet Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1 ½ cups white sugar
1 ½ teaspoons baking soda
½ teaspoon salt
2 eggs
1 (15.25 ounce) can fruit cocktail with juice
½ cup brown sugar
1 cup chopped walnuts
1 cup flaked coconut
½ cup margarine
1 cup light corn syrup
1 cup evaporated milk
1 cup flaked coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the topping ingredients - brown sugar, chopped nuts and 1 cup coconut. Set aside.
In a large bowl, mix together the flour, sugar, baking soda and salt. Make a well in the center and pour in the eggs and fruit cocktail with juice. Mix well and pour into prepared pan. Sprinkle with topping mixture.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
In a saucepan, combine margarine, corn syrup, evaporated milk and flaked coconut. Cook, stirring constantly, until mixture boils and thickens. Pour over cake and place back in oven for few minutes until it bubbles.

Nutrition Facts : Calories 528 calories, Carbohydrate 85.1 g, Cholesterol 37.1 mg, Fat 19.9 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 6.4 g, Sodium 432.5 mg, Sugar 52.2 g

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