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DESSERTS

Brownie Bites with Caramel Fluff


Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (12.35 oz.) package Pillsbury® Reduced Sugar Chocolate Fudge
Brownie
• 1/3 cup Crisco® Pure Vegetable Oil
OR 1/3 cup Crisco® Puritan Canola Oil with Omega-3 DHA
• 3 tablespoons water
• 1 large egg
• 1/3 cup Smucker's® Sugar Free Caramel Spoonable Ice Cream Topping,
plus additional for drizzling if desired
• 2 cups sugar free frozen whipped topping, thawed
• 2 teaspoons mini semi-sweet chocolate chips
Directions:
HEAT oven to 350°F. Coat an 8 x 8-inch baking pan lightly with no-stick
cooking spray.
COMBINE brownie mix, oil, water and egg in medium bowl. Stir 50 strokes
with spoon. Spread evenly in prepared pan.
BAKE 30 to 32 minutes. Cool completely. Cut into cubes. Place half of cubes
in 1 1/2-quart serving dish.
STIR caramel topping in bowl until smooth. Whisk in whipped topping until
blended. Spread half on top of brownie cubes in dish. Make another layer of
remaining brownie cubes and topping. Sprinkle with mini chocolate chips.
Drizzle with additional caramel topping, if desired.
Berry Patch Parfait
Ingredients:
• 2 tablespoons Smucker's® Strawberry Low Sugar Preserves
• 1 (6 oz.) container sugar free vanilla yogurt
• 1 cup low-fat granola cereal
• 1 cup fresh mixed berries
Directions:
COMBINE preserves and yogurt in bowl, mixing until well combined.
LAYER each of two 8-ounce parfait glasses as follows: 1/4 cup granola, 1/4
cup berries, 1/4 cup granola, 3 tablespoons yogurt mixture, 1/4 cup berries.
GARNISH with dollop of remaining yogurt mixture and a whole strawberry.

Berries and Cream Cake Roll


Ingredients:
• Crisco® Flour No-Stick Spray
• 4 large eggs, separated
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup Pillsbury SOFTASILK® Cake Flour, or Pillsbury BEST® All
Purpose Flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar
• 1 cup Smucker's® Strawberry Preserves, or Smucker's® Low Sugar
Strawberry Preserves
• 1 cup heavy cream
• Fresh fruit and mint sprigs for garnish (optional)
Directions:
HEAT oven to 375°F. Spray 15 x 10 x 1-inch jelly roll pan with flour no-stick
cooking spray.
BEAT egg whites on high speed 4 to 5 minutes or until stiff peaks form. Beat
egg yolks in separate bowl 3 minutes or until slightly thick and light lemon
colored. Add sugar and vanilla to egg yolks; continue to beat 1 minute.
SIFT together flour, baking powder and salt in small bowl. Add to egg yolk
mixture. Fold in beaten egg white. Pour into prepared pan, spreading batter
evenly.
BAKE 8 to 10 minutes or until golden brown. Sprinkle powdered sugar onto
clean kitchen towel. Loosen cake edges from pan. Immediately invert onto
towel. Gently roll cake with the towel into a log, starting at long end. Cool
completely, about 45 minutes.
CHILL beaters and mixing bowl from electric mixer 10 minutes in preparation
for next step. Stir preserves slightly for easier spreading.
BEAT cream in chilled bowl with chilled beaters until stiff. Unroll cake; spread
carefully with preserves, then with whipped cream. Reroll cake without towel.
Wrap in plastic wrap. Chill 2 to 3 hours or overnight.
SPRINKLE with powdered sugar; garnish with fruit and mint, if desired, before
serving.

Banana Brownie Split Sundaes

Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
• 1/2 cup Crisco® Pure Vegetable Oil
• 1/4 cup water
• 2 large eggs
• 1 quart (4 cups) strawberry ice cream
• 2 bananas, sliced
• 1 cup sliced fresh strawberries
• 2/3 to 1 cup Smucker's® Hot Fudge Spoonable Ice Cream Topping
• 2/3 cup frozen whipped topping, thawed
Directions:
HEAT oven to 350°F. Line 15 x 10 x 1-inch baking pan with foil, extending foil
over sides of pan. Lightly spray foil with no-stick cooking spray.
PREPARE brownies according to package directions using oil, water and
eggs. Spread batter evenly in prepared pan. Bake 15 to 20 minutes. Cool 1
hour.
REMOVE brownies by lifting foil from pan; place on flat surface. Cut brownies
using 2 1/2 to 3-inch star-shaped or round cookie cutter. Remove from foil
with thin metal spatula.
SCOOP ice cream into individual bowls; top with banana slices and
strawberries. Drizzle with ice cream topping; dollop with whipped topping.
Garnish with brownie stars.
High Altitude (above 3500 ft.):
SEE brownie mix package for directions.

Brownie Sundae Bliss

Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (19.5 oz.) box Fudge Brownie
• 1 (11.75 oz.) jar Smucker's® Hot Fudge Microwaveable Ice Cream
Topping
• 1 bottle Sundae Syrups Ice Cream Topping
• Vanilla ice cream
• 1 (5 oz.) jar pecans or walnuts in syrup
Directions:
HEAT oven to 325ºF. Spray 6 jumbo muffin tins with no-stick cooking spray.
Prepare brownie mix as directed on package, dividing batter among prepared
muffin tins. Bake 42 to 45 minutes; cool.
POUR hot fudge topping into 1 quart resealable freezer bag; microwave 20
seconds on HIGH and knead. Snip small corner off bag.
SQUEEZE caramel syrup onto center of each dessert plate; place brownie in
center. Coat one end of a few pecans or walnuts with hot fudge topping; place
around base of brownie.
TOP brownie with scoop of ice cream. Drizzle generously with caramel and
hot fudge topping, placing 2 nuts on top. Serve immediately.

Buckeyes
Ingredients:
• 1 1/2 cups Smucker's® Creamy Natural Peanut Butter, stirred
OR Jif® Creamy Peanut Butter
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 to 4 cups powdered sugar
• 1 (12 oz.) package (2 cups) semi-sweet chocolate chips
• 2 tablespoons Crisco® All-Vegetable Shortening
Directions:
COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an
electric mixer on LOW until blended. Add 2 cups powdered sugar, beating
until blended. Beat in additional powdered sugar until mixture, when shaped
into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.
PLACE chocolate chips and shortening in microwave-safe bowl. Microwave
on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as
needed while coating peanut butter balls.
INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving
top uncovered to resemble a buckeye. Remove excess. Place on wax paper-
lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.
Brownie Sundae Pizza
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (12.35 oz.) package Pillsbury® Reduced Sugar Milk Chocolate Brownie
• 1/3 cup Crisco® Pure Vegetable Oil
• 3 tablespoons water
• 1 large egg
• 1 pint (2 cups) sugar free vanilla ice cream or frozen yogurt
• 1/4 cup Smucker's® Sugar Free Hot Fudge Spoonable Ice Cream
Topping
• 1/4 cup chopped Jif® Dry Roasted Peanuts
• Whipped cream
• 12 maraschino cherries with stems, drained and blotted dry
Directions:
HEAT oven to 350°F. Coat 12-inch pizza pan lightly with no-stick cooking
spray.
COMBINE brownie mix, oil, water and egg in medium mixing bowl. Stir 50
strokes with spoon. Spread evenly in prepared pan. Bake 10 to 12 minutes or
until toothpick inserted in center comes out clean. Cool completely.
ALLOW ice cream to soften in refrigerator 30 minutes. Scoop small spoonfuls
on top of brownie. Spread with a knife to within 1-inch from edge. Freeze 30
minutes or until ice cream hardens. Place topping in resealable plastic bag.
Knead. Cut very small corner off bag. Squeeze bag to drizzle over ice cream.
Sprinkle with peanuts. Cut into 12 slices. Dollop whipped cream about 2
inches from back edge of each slice. Top each dollop with a maraschino
cherry. Serve immediately.
TIP Brownie Pizza can be prepared ahead. After cutting into slices,
return to freezer. Before serving, allow to set at room temperature a few
minutes to let brownie thaw. Top with whipped cream and cherries.
TIP Frozen sugar free whipped topping, thawed, may be used in place
of sweetened whipped cream.
Candyland Super Sundae
Ingredients:
• 1 (7.25 oz.) bottle Smucker's® Chocolate Fudge Magic Shell Ice Cream
Topping
• 1 pint strawberry ice cream
• 1 package rainbow sprinkles
• 1 pint vanilla ice cream
• 1 pint chocolate ice cream
• 1 pint mint chocolate chip ice cream
• 1 pint butter pecan ice cream
• 1 can refrigerated extra creamy whipped topping
• 1 jar maraschino cherries with stems
• 3 tablespoons sliced almonds
• 1 (5.51 oz) package chocolate caramel cookie bars, (fun size 10-pack)
Directions:
LINE a 15 x 10-inch pan with foil. Place pan and 5 small plates in freezer to
chill. Turn Magic Shell upside down and shake for at least 20 seconds.
SCOOP 4 rounded servings of strawberry ice cream onto a chilled plate. Coat
one scoop with Magic Shell, immediately topping with rainbow sprinkles.
Repeat with two more scoops, leaving 1 scoop plain. Transfer scoops from
plate to chilled pan in freezer.
REPEAT process with the 4 other flavors of ice cream, using a clean plate for
each flavor. Before coating each flavor, shake Magic Shell again. Freeze
scoops until solid or until ready to serve.
SERVE sundae by layering alternate colored ice cream scoops in shallow 9-
inch round bowl. Fill in gaps with mounds of whipped topping. Top off with
cherries, almonds and garnish with as many whole or chopped candy bars as
desired. Serve immediately.
Caramel Toffee Cake
Ingredients:
• 12 ounces frozen whipped topping, thawed
• 1/2 cup Smucker's® Caramel Spoonable Ice Cream Topping
• 1 (16 oz.) prepared angel food cake
• 6 (1.4 oz.) toffee candy bars, chopped
Directions:
MIX whipped topping and caramel topping gently until combined. Cut cake in
half horizontally. Place the bottom layer on a serving plate; spread with 1 cup
cream mixture and sprinkle with 1/3 cup candy bars. Repeat. Place top layer
of cake on bottom layer. Frost top and sides with remaining cream mixture
and sprinkle with remaining candy bars. Store in the refrigerator.

Caramel Swirled Cheesecake


Ingredients:
• 1 (8 oz.) package cream cheese, softened
• 1/3 cup sugar
• 4 cups frozen whipped topping, thawed
• 1 cup Smucker's® Caramel Spoonable Ice Cream Topping, divided
OR Smucker's® Butterscotch Spoonable Ice Cream Topping, divided
• 1 (9-inch) prepared graham cracker crust
Directions:
BEAT cream cheese and sugar in large bowl with electric mixer until smooth.
Set aside 1 cup whipped topping. Gently stir in remaining whipped topping.
Add 1/4 cup caramel topping to mixture and mix thoroughly. Spoon mixture
evenly into prepared crust.
CUT, with a knife, 3 deep "s" shaped channels in the cream mixture and fill
each channel with caramel topping. Cut 2 more channels in the opposite
direction to swirl the filling and create a marble effect.
SPREAD reserved whipped topping evenly on top. Drizzle top of pie with
additional caramel topping. Refrigerate until set, about 2 hours.
TIP If desired, spread a thin layer of caramel topping on the crust
before spooning in the filling.

Chocolate Caramel Raspberry Sauce


Ingredients:
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 25 carmels, unwrapped
• 4 (1 oz.) squares semi-sweet chocolate
• 2 tablespoons butter
• 1/4 cup Smucker's® Seedless Red Raspberry Jam
• 1 pound cake, sliced
Directions:
COMBINE sweetened condensed milk, caramels and chocolate in heavy
saucepan over low heat; stir until smooth. Stir in butter and jam until smooth.
Serve warm over pound cake.

Chocolate Fudge Mousse


Ingredients:
• 2 cups cold milk
• 1 (3.9 oz.) package instant chocolate pudding
• 1/2 cup Smucker's® Hot Fudge Spoonable Ice Cream Topping, divided
• 3 cups frozen whipped topping, thawed
Directions:
WHISK milk and pudding mix in medium bowl for 2 minutes. Blend in 1/4 cup
hot fudge topping. Fold in whipped topping. Chill until serving.
PLACE 1/4 cup hot fudge topping into a 1-quart resealable bag. Knead until
soft. Cut small corner off bag. Drizzle over top of mousse before serving.
Chocolate Fudge Surprise Cupcakes

Ingredients:
• 1 (18.25 oz.) package Pillsbury® Reduced Sugar Yellow Cake
• 1/3 cup Crisco® Pure Canola Oil
• 1 cup water
• 3 large eggs
• 1/4 cup Smucker's® Sugar Free Hot Fudge Spoonable Ice Cream
Topping
• 1 (15 oz.) container Pillsbury® Reduced Sugar Chocolate Fudge Frosting
Directions:
HEAT oven to 350°F. Place 24 paper baking cups in muffin pans.
BEAT cake mix, oil, water and eggs in large mixing bowl at medium speed of
electric mixer for 2 minutes. Remove 1/2 cup batter and stir in hot fudge
topping until evenly blended. Put 2 tablespoons yellow batter in the bottom of
each baking cup. Place 1 heaping teaspoon fudge batter in middle of each
cupcake. Top with 1 tablespoon yellow batter smoothing to cover fudge.
BAKE 20 minutes or until toothpick inserted in center comes out clean. Cool
completely on cooling rack. Frost with chocolate fudge frosting

Chocolate Overload Brownie Pizza

Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (15.9 oz.) box Pillsbury® Supreme Chocolate Extreme Brownie
• 1/3 cup Crisco® Pure Vegetable Oil
• 3 tablespoons water
• 1 large egg
• 1 (16 oz.) can Pillsbury® Chocolate Fudge Frosting
• 1/2 cup chocolate-covered wafer candies
• 1 (1.5 oz.) package chocolate-covered peanut butter cups, chopped
• 1 jar Smucker's® Hot Fudge Spoonable Ice Cream Topping
• 1 jar Smucker's® Hot Caramel Spoonable Ice Cream Topping
Directions:
HEAT oven to 350°F. Spray a 12-inch round pizza pan with no-stick cooking
spray. Prepare brownie mix in large bowl as directed on package, including
syrup packet, oil, water and egg. Spread onto prepared pan. Bake 16 to 20
minutes. Cool completely.
SPREAD can of chocolate frosting over brownie. Top with chocolate-covered
wafer candies and chopped chocolate-covered peanut butter cups.
HEAT fudge and caramel toppings according to label directions; drizzle some
of each over top of the pizza. Cut in wedges and serve.

Citrus Cream Cannoli


Ingredients:
• 1/3 cup Orange Marmalade Simply Fruit
• 1 (15 oz.) container ricotta cheese, drained
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Ground cinnamon
• 1 tablespoon grated fresh orange peel
• 12 to 18 cannoli shells, purchased

GARNISH
• Mini chocolate chips or candy bits
• Additional powdered sugar
Directions:
COMBINE marmalade, ricotta, powdered sugar, vanilla, cinnamon and
orange peel in medium bowl. Spoon mixture into a pastry bag without a tip or
into a resealable plastic bag, then cut one corner off. Pipe into shells.
CHILL at least 2 hours or up to 6 hours. Garnish with mini chocolate chips or
candy bits. Sprinkle with powdered sugar before serving.
TIP Cannoli shells are available in your grocer's bakery, cookie aisle or
at Italian specialty shops.

Easy Chocolate Ice Cream 'n' Cake


Ingredients:
• 1 (18.25 oz.) package Pillsbury® White Cake
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 2/3 cup Smucker's® Chocolate Sundae Syrups Ice Cream Topping
• 1 cup slivered almonds, toasted and chopped* (optional)
• 2 cups (1 pint) heavy cream, whipped (do not use non-dairy whipped
topping)
• 1 (8 oz.) container frozen whipped topping, thawed
• Additional Smucker's® Chocolate Sundae Syrups Ice Cream Topping
• Additional toasted slivered almonds (optional)
Directions:
PREPARE and bake cake mix according to package directions for 13 x 9-inch
cake. Cool slightly. Turn out on sheet of aluminum foil. Cool thoroughly; set
aside.
LINE 13 x 9-inch baking pan with foil. Stir together sweetened condensed
milk, chocolate syrup and 1 cup chopped almonds, if desired, in large bowl.
Fold in whipped cream. Pour into prepared pan; cover.
FREEZE 6 hours or until firm. Lift ice cream out of pan with foil; turn out
evenly on top of cake layer. Quickly frost top and sides with whipped topping.
Drizzle with chocolate syrup. Garnish with additional almonds if desired.
Return to freezer at least 2 hours before serving.
TIP Can be made 2 weeks ahead.
TIP *To toast nuts: Place nuts in dry nonstick skillet; cook over medium
heat, shaking pan until nuts are lightly browned.
Creamy Mini Tarts
Ingredients:
• 1 (8 oz.) package cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 4 (1.9 oz.) boxes mini fillo shells
• 2/3 cup Smucker's Orchard's Finest Northwoods Blueberry Preserves
Directions:
BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened
condensed milk until smooth. Stir in lemon juice and vanilla until blended.
Spoon about 2 teaspoons into each mini shell. Refrigerate 2 hours or until
firm.
MAKE a slight indentation in the filling using the back of small round
measuring spoon. Fill with 1/2 teaspoon preserves. Refrigerate until ready to
serve.
VARIATIONS
FRESH FRUIT: Top mini tarts with fresh fruit such as strawberries,
blueberries, bananas, raspberries, cherries, kiwi, grapes or pineapple.
Garnish with mint leaves.
HOT FUDGE: Place 2 tablespoons Smucker's® Hot Fudge Topping into
corner of resealable plastic bag. Cut small corner off bag. Squeeze to drizzle
over top of mini tarts.
PRESERVES: Use different flavors of Smucker's® preserves or orange
marmalade to create a colorful assortment. Garnish with mint leaves.
SPECIAL OCCASIONS: Top with various decorator sprinkles or chocolate
curls.
CHOCOLATE: Melt 1 cup semi-sweet chocolate chips. Stir into filling until
blended. Fill mini shells. Sprinkle with mini chocolate chips.
PEANUT BUTTER: Stir 1 cup Jif® Creamy Peanut Butter into filling until
smooth and blended. Fill mini shells. Top with foil-wrapped milk chocolate
pieces, unwrapped.
MOCHA: Dissolve completely 2 tablespoons Folger's Instant Coffee
Crystals® in lemon juice before adding to cream cheese mixture. Fill mini
shells. Top with chocolate curls.

Fruit and Granola Parfaits with Maple Mousse


Ingredients:
• 1 1/3 cups Maple Mousse

• 1 1/3 cups low-fat granola cereal


• 1 1/3 cups fresh mixed berries
• Fresh mint leaves
Directions:
LAYER each of four 8-ounce parfait glasses as follows: 1/3 cup granola, 1/3
cup maple mousse, 1/3 cup berries; garnish with a dollop of remaining maple
mousse and a mint leaf.

Fudge Mousse and Caramel-Nut Trifle


Ingredients:
• 1 (11.75 oz.) jar Smucker's® Sugar Free Caramel Spoonable Ice Cream
Topping
• 2 (6.75 oz.) packages sugar free Rocky Road cookies, crumbled
• 1 (11.75 oz.) jar Smucker's® Sugar Free Hot Fudge Spoonable Ice Cream
Topping
• 2 (8 oz.) containers sugar free frozen whipped topping, thawed
Directions:
MIX caramel topping with crumbled cookies. Reserve 2 tablespoons of cookie
mixture for garnish.
WHISK hot fudge topping in medium bowl, gradually incorporating one
container whipped topping. Stir remaining container whipped topping in
separate bowl until fluffy.
LAYER ingredients in a trifle bowl or 2 1/2-quart glass bowl in the following
order. Place half of fudge mousse in bottom of bowl. Top with half of plain
whipped topping. Spoon all but reserved cookie mixture over topping. Top
with remaining fudge mousse. Dollop remaining plain whipped topping in the
center. Crumble reserved cookie mixture over topping. Refrigerate 1 hour
before serving.

Ice Cream Cookie Dessert


Ingredients:
• 1 (1 1/4 lb.) package chocolate sandwich cookies
• 18 chocolate fudge mint cookies
• 1 tablespoon Crisco® Pure Canola Oil
• 1/2 gallon vanilla or mint chocolate chip ice cream, softened
• 2 cups Smucker's® Hot Fudge Spoonable Ice Cream Topping
• 1 (12 oz.) container whipped topping, thawed
Directions:
PLACE both kinds of cookies in medium bowl; crush until fine. Reserve 1 cup
of crumbs for topping.
MIX remaining crumbs with oil. Press into 13 X 9-inch pan. Spoon ice cream
on top of crumbs; freeze.
HEAT hot fudge topping as directed on jar. Spread over ice cream. Freeze 1
hour.
SPREAD with whipped topping. Top with reserved cookie crumbs. Freeze
until ready to serve.
Ice Cream n' Candy Cake

Ingredients:
• Crisco® Flour No-Stick Spray
• 1 (18.25 oz.) box Pillsbury® White Cake
OR Pillsbury® Yellow Cake
• 1/3 cup Crisco® Pure Vegetable Oil
• 1 package milk chocolate toffee bits, divided
OR 4 of your favorite candy bars, roughly crushed or chopped
• 1 quart vanilla ice cream, softened
• 1 jar Smucker's® Hot Fudge Spoonable Ice Cream Topping
• 1 (8 oz.) container frozen whipped topping, thawed
• 4 milk chocolate covered toffee bars, roughly crushed or chopped
Directions:
HEAT oven to 350ºF. Spray two 9-inch cake pans with flour no-stick cooking
spray. Set aside.
PREPARE cake mix according to package directions using oil. Stir in 1 cup of
the milk chocolate toffee bits.
POUR batter into prepared pans. Bake according to package directions. Cool
15 minutes in pans on racks. Remove from pans. Cool completely on racks.
COMBINE ice cream and remaining milk chocolate toffee bits in large bowl
until well blended. Spoon half the ice cream mixture into a 9-inch foil-lined
cake pan. Spread hot fudge topping evenly over ice cream mixture. Spread
remaining ice cream mixture over hot fudge. Freeze until firm.
PLACE one cooled cake layer on a foil-covered cardboard round. Remove ice
cream layer from pan, peel off foil; place ice cream on cake. Top with second
cooled cake layer. Frost sides and top with whipped topping. Decoratively
arrange broken and crushed candy bars on top.
FREEZE 2 to 3 hours or until firm. Let soften slightly before serving. Store any
leftovers in freezer.
Marshmallow Nut Chocolate Cake
Ingredients:
CAKE
• Crisco® Flour No-Stick Spray
• 1 cup Crisco® Butter Shortening
OR 1 stick Crisco® Butter Shortening Sticks
• 1 cup sugar
• 1 cup firmly packed brown sugar
• 4 large eggs
• 1/3 cup Eagle Brand® Sweetened Condensed Milk
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 1/2 cup unsweetened cocoa powder
• 2 1/2 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup hot water

FROSTING
• 1/2 cup powdered sugar
• 1/2 cup Eagle Brand® Sweetened Condensed Milk
• 2 tablespoons Crisco® Butter Shortening
OR 2 tablespoons Crisco® Butter Shortening Sticks

TOPPINGS
• 1 cup chopped walnuts or pecans
• 1/2 cup miniature marshmallows, halved
• 1/3 cup Smucker's® Chocolate Sundae Syrups Ice Cream Topping
Directions:
HEAT oven to 350°F. Spray a 10-inch (12-cup) fluted tube pan with flour no-
stick cooking spray.
COMBINE shortening, sugar, brown sugar, eggs, 1⁄3 cup sweetened
condensed milk and vanilla. Beat at medium speed until creamy. Beat in
buttermilk and cocoa until well blended.
COMBINE flour, baking soda, cinnamon and salt in medium bowl. Add to
shortening mixture. Beat at low speed until blended. Beat at medium speed 5
minutes. Stir in hot water. Batter will be thin. Pour into prepared pan.
BAKE 40 to 50 minutes or until top springs back when touched lightly in
center or until toothpick inserted into center comes out clean. Cool 20
minutes. Remove from pan. Place cake, fluted side up, on serving plate. Cool
10 minutes.
COMBINE powdered sugar, 1⁄2 cup sweetened condensed milk and 2
tablespoons shortening. Beat at high speed until glossy and of desired
spreading consistency. Spread over warm cake. Sprinkle with nuts and
marshmallows. Drizzle with chocolate syrup. Serve warm or cool completely

Profiteroles
Ingredients:
• 1/2 cup water
• 1/4 cup Crisco® Butter Shortening
OR 1/4 stick Crisco® Butter Shortening Sticks
• 1/2 cup Pillsbury BEST® All Purpose Flour
• 1/8 teaspoon salt
• 2 large eggs
• Ice cream (any flavor)
• Smucker's® Chocolate Sundae Syrups Ice Cream Topping
Directions:
HEAT oven to 400ºF.
COMBINE water and shortening in medium saucepan. Heat to a rolling boil.
Add flour and salt, stirring constantly until mixture forms a ball. Continue to
cook and stir 1 minute. Remove from heat. Add eggs all at once. Beat until
smooth.
DROP by teaspoonfuls at least 1 1⁄2-inches apart onto ungreased baking
sheets. Bake 20 to 30 minutes or until golden brown. Cool away from draft.
CUT off tops of cooled cream puffs. Remove dough filaments from inside. Fill
with small scoop of ice cream. Replace tops. Drizzle with chocolate syrup.

Praline Bars
Ingredients:
CRUST
• 3/4 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups Pillsbury BEST® All Purpose Flour
FILLING
• 2 (8 oz.) packages cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs, beaten
• 1/2 cup almond brickle chips
• 1/4 cup Smucker's® Caramel Spoonable Ice Cream Topping
OR Smucker's® Hot Caramel Spoonable Ice Cream Topping
Directions:
CRUST
HEAT oven to 350°F. Mix butter, sugar and vanilla with electric mixer on
medium speed until light and fluffy. Gradually add flour, mixing on low speed
until blended. Press onto bottom of a 9 x 13-inch baking pan.
BAKE 20 to 23 minutes until lightly browned.
FILLING
MIX cream cheese, sugar and vanilla with electric mixer on medium speed
until well blended. Add eggs; mix well. Stir in brickle chips. Pour over crust.
Drop teaspoonfuls of caramel topping over cream cheese mixture. Gently run
a knife through the batter to swirl the caramel topping.
BAKE 30 minutes. Cool in pan on wire rack. Refrigerate. Cut into bars.

Ribbon Layer Cake


Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (18.25 oz.) box Pillsbury® Lemon Cake
• 1 cup water
• 1/3 cup Crisco® Pure Canola Oil
• 3 large eggs
• Food coloring (yellow, green, red)
• Smucker's® Strawberry Jelly

FROSTING
• 3/4 cup Crisco® All-Vegetable Shortening
OR 3/4 stick Crisco® All-Vegetable Shortening Sticks
• 2 1/2 cups powdered sugar
• 1 1/2 teaspoons vanilla extract
• 2 or 3 tablespoons milk
• 6 drops green food coloring
Directions:
HEAT oven to 350ºF. Spray three 8-inch square pans with no-stick cooking
spray.
PREPARE cake mix according to package directions, using water, oil and
eggs. Divide batter into thirds. Color each third with food coloring to make
pale yellow, pale green and pale pink batters. Pour batter into prepared pans.
BAKE 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans on racks. Remove from pans. Cool completely on
racks.
TRIM edges and cut each layer in half to make 6 rectangles. Spread 5 cake
layers with jelly. Stack layers, alternating colors. Top with remaining section.
Turn entire cake on its side so layers are vertical. Place on serving plate.
Wrap and refrigerate while preparing frosting.
BEAT shortening, powdered sugar, vanilla and milk until creamy. Blend in
food coloring to color frosting a pale green. Frost top and sides of cake.
Refrigerate until serving. Cut thin slices of cake across layers to create ribbon
effect.

S'More Sundae
Ingredients:
• 2 tablespoons graham cracker crumbs or 2 squares graham crackers,
crushed
• 2 scoops vanilla ice cream
• Smucker's® Hot Fudge Microwaveable Ice Cream Topping, heated
according to package directions
• Smucker's® Marshmallow Spoonable Ice Cream Topping
• Character-shaped graham crackers
Directions:
PLACE graham cracker crumbs in bottom of a sundae glass. Scoop ice
cream over top of crumbs.
STIR hot fudge topping; spoon onto ice cream. Spoon marshmallow ice
cream topping onto hot fudge layer.
GARNISH with several character shaped graham crackers on top of the
sundae. Serve immediately.
Strawberries and Cream Trifle
Ingredients:
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 1/2 cups cold water
• 1 (4-serving size) package instant vanilla flavor pudding and pie filling mix
• 1 (8 oz.) container frozen whipped topping, thawed
• 4 cups sliced fresh strawberries
• 1 cup Smucker's® Strawberry Preserves
• 1 large (9-inch) prepared angel food cake, cut into 3/4-inch cubes (about 8
cups)
• Additional fresh strawberries for garnish
• 2 tablespoons sliced almonds (optional)
Directions:
WHISK sweetened condensed milk and water in large bowl. Add pudding mix.
Whisk 2 minutes until well blended. Refrigerate 5 minutes. Fold in whipped
topping.
STIR together sliced strawberries and preserves. Spoon 2 cups pudding
mixture into bottom of 4-quart clear glass trifle bowl or round glass serving
bowl. Top with half the cake cubes, half the strawberries and half the
remaining pudding mix. Repeat layers, ending with pudding.
REFRIGERATE 3 to 4 hours or until set. Garnish top of trifle with additional
sliced strawberries and almonds just before serving.

Strawberry Angel Cookies


Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (16 oz.) package Pillsbury® Angel Food Cake
• 3/4 cup Smucker's® Strawberry Sugar Free Preserves
OR 1 cup Smucker's® Special Recipe Strawberry Preserves
• 3 tablespoons mini semi-sweet chocolate chips
Directions:
HEAT oven to 325°F. Coat baking sheet with no-stick cooking spray.
BEAT together cake mix and preserves (do not add water) at low speed of
electric mixer 1 minute or until evenly moistened. Continue to beat an
additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls
onto prepared baking sheet.
BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on
baking sheet. Place on cooling rack to cool completely. Cookies will be soft
and chewy.
TIP Store between sheets of wax paper to keep from sticking together

Strawberry Brownie Shortcakes


Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (19.5 oz.) package Pillsbury® Classic Milk Chocolate Brownie
• 1/2 cup Crisco® Pure Vegetable Oil
• 1/4 cup water
• 2 large eggs
• 1 quart vanilla ice cream or flavor of your choice
• 2 cups sliced strawberries
• 1 (11.75 oz.) jar Smucker's® Hot Fudge Spoonable Ice Cream Topping
• 1 (8 oz.) container frozen whipped topping, thawed
• 1 jar maraschino cherries
Directions:
HEAT oven to 350°F. Prepare brownie mix as directed on package using oil,
water and eggs. Cool completely in pan.
CUT into 20 squares. Top 10 brownie squares with small scoops of ice cream
and sliced strawberries. Top with remaining brownie squares.
MICROWAVE hot fudge topping according to package directions. Drizzle
each sundae with hot fudge. Dollop with whipped topping. Garnish with
maraschino cherries. Serve immediately.
Strawberry Cheesecake Brownies
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
• 1/2 cup Crisco® Pure Vegetable Oil
• 1/4 cup water
• 4 large eggs, divided
• 3/4 cup chopped walnuts (optional)
• 2 (8 oz.) packages cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup Smucker's® Seedless Strawberry Jam
Directions:
HEAT oven to 350°F. Spray a 13x9-inch baking pan with no-stick cooking
spray. Combine brownie mix, oil, water and 2 eggs in large bowl; stir 50
strokes with spoon. Stir in nuts, if desired. Spread into prepared pan. Bake 20
minutes.
BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened
condensed milk. Mix in remaining 2 eggs, lemon juice and vanilla until
smooth. Pour evenly over warm brownie.
STIR jam until smooth. Drop by teaspoonfuls over surface of filling. With a
knife, swirl jam gently through filling to create marble effect. Bake additional
35 to 40 minutes or until top is lightly browned. Cool 1 hour. Loosely cover
and chill in refrigerator for 2 hours or more. Cut into bars.
Waffle-Berry Sundaes
Ingredients:
WAFFLES
• 2 cups Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just
Add Water)
• 1 1/4 cups water
• 1/4 cup Crisco® Pure Vegetable Oil
• 1 large egg, slightly beaten
• Crisco® Original No-Stick Cooking Spray

TOPPING
• 1 pint vanilla ice cream (2 cups)
• Fresh strawberries, hulled and sliced
• 1 (11.75 oz.) jar Smucker's® Strawberry Spoonable Ice Cream Topping
• 1 (20 oz.) container Smucker's® Chocolate Sundae Syrups Ice Cream
Topping
• Whipped cream or topping
• 8 maraschino cherries with stems (optional)
Directions:
HEAT waffle iron according to manufacturer's instructions.
COMBINE waffle mix, water, oil and egg in medium bowl. Stir until large
lumps disappear. Spray waffle iron with no-stick cooking spray. Pour scant
1/3 cup batter evenly over heated waffle iron surface. Bake until steaming
stops and waffle is golden brown.
TOP each waffle with ice cream, fresh strawberries, strawberry topping,
chocolate syrup, whipped cream and a cherry, if desired. Serve immediately.
Viennese Berry Cream Fingers
Ingredients:
• 1/3 cup Smucker's® Triple Berry Fruit Syrup, or any flavor Smucker's®
Fruit Syrup, chilled
• 1 cup (1/2 pt.) heavy cream, chilled
• 1 pint fresh small strawberries, washed, stemmed and sliced lengthwise,
1/4-inch thick
• 2 (3 oz.) packages ladyfingers
• Smucker's® Chocolate Sundae Syrups Ice Cream Topping, at room
temperature
• Powdered sugar (optional)
Directions:
CHILL medium bowl and beaters from electric mixer in refrigerator 15
minutes. Beat together chilled fruit syrup and cream in chilled bowl, gradually
increasing speed on mixer to HIGH. Beat until stiff peaks form.
SEPARATE ladyfingers, pairing a top and bottom. Spread bottom halves
generously with berry cream. Top with slices of strawberries and cover with
top halves.
DRIZZLE chocolate syrup over tops of ladyfingers. Refrigerate 30 minutes
before serving. Sprinkle with powdered sugar, if desired.
Easy Tiramisu

1. Ingredients
3 tablespoons instant espresso powder
1 (8 ounce) package reduced-fat cream cheese
3/4 cup heavy cream
1/3 cup sugar
2 (3 ounce) packages soft ladyfingers
Unsweetened cocoa powder, for dusting

2. Cooking Directions
In a medium bowl, mix espresso powder with 3 tablespoons boiling water until
dissolved. Add 1 1/2 cups cold water; set aside.
With an electric mixer, beat cream cheese with heavy cream and sugar until light
and fluffy.
Spread a few tablespoons of cream-cheese mixture in the bottom of a 2-quart
serving dish. Separate ladyfingers. One by one, dip a third of ladyfingers in
espresso, then arrange in bottom of dish. Spread with a third of cream-cheese
mixture. Repeat twice with remaining ladyfingers, espresso, and cream-cheese
mixture (can be refrigerated, covered, up to 1 day).
Dust with cocoa just before serving.
Yield: 6 servings

Lime Chiffon Pie


2/3 cup boiling water 1 pkg
(3 oz.) JELL-O Lime Flavor Sugar Free Gelatin ice cubes
1/2 cup cold water
2 cups thawed COOL WHIP FREE Whipped Topping
1-1/2 tsp lime zest
2 Tbsp. lime juice
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
ADD boiling water to gelatin mix in large bowl; stir with whisk 2 min. until
completely dissolved. Add enough ice to cold water to make 1 cup. Add to
gelatin; stir until ice is melted.

STIR in COOL WHIP, zest and juice. Refrigerate 15 to 20 min. or until mixture is
very thick and will mound. Spoon into crust.

REFRIGERATE 4 hours.
Kraft Kitchens TipsMakeover - How We Did ItWe've taken a classic pie and given
it a makeover. We omitted the eggs and condensed milk to give this pie a fluffier
texture. The tart lime filling is made with JELL-O Lime Flavor Sugar Free Gelatin,
COOL WHIP FREE Whipped Topping and fresh lime juice and zest. These small
changes result in a savings of 170 calories and 7.5 grams of fat per serving!
Special ExtraGarnish with thin lime wedges and/or additional lime zest.Lemon
Chiffon PiePrepare as directed, using JELL-O Lemon Flavor Sugar Free Gelatin,
lemon zest and lemon juice.

Frosty Orange Crème Layered Dessert

2 cups orange sherbet (only use if no flavor specified) or sorbet,


Softened1pkg. (8 oz.) PHILADELPHIA Cream Cheese,
Softened 1 can (14 oz.) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed!
LINE 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to
form even layer. Freeze 10 min.

MEANWHILE, beat cream cheese in large bowl with mixer until creamy.
Gradually add condensed milk and juice, beating until blended. Gently stir in
COOL WHIP. Spread over sherbet in pan.
FREEZE 3 hours. To unmold, invert pan onto plate; remove foil.
Kraft Kitchens TipsHealthy LivingTrim 30 calories and 3 grams of fat per serving
by preparing with PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE
Whipped Topping.How to Soften SherbetTo soften sherbet, spoon measured
amount of sherbet into microwaveable bowl. Microwave on MEDIUM (50%) 10 to
15 sec. or until slightly softened.How to Easily Cut DessertRemove from freezer
about 10 min. before serving to soften slightly before slicing.

Lemon-Blueberry Squares

Makes:
16 servings
32 NILLA Wafers
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1 Tbsp. lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup blueberries

Make It!

LINE bottom and sides of 8-inch square dish with wafers; set aside.
BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in
milk. Add dry pudding mixes and lemon juice; mix well. Whisk in 2 cups COOL
WHIP and berries. Spoon into prepared dish.

REFRIGERATE 3 hours or until set. Serve topped with remaining COOL WHIP.

Kraft Kitchens Tips

How to Soften Cream Cheese


Place completely unwrapped package of cream cheese in microwaveable bowl.
Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional
package of cream cheese.

Watermelon Pops

Makes: 16 servings

What You Need

1 cup sugar, divided 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin 2 cups boiling
water, divided ice cubes 1 cup cold water, divided 1 pkg. (3 oz.) JELL-O
Strawberry Flavor Gelatin 3 Tbsp. miniature semi-sweet chocolate chips 1/2 pkg.
(4 oz.) PHILADELPHIA Cream Cheese, softened 1-1/2 cups thawed COOL
WHIP Whipped Topping Make It!

MIX 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water;
stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to
measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted.
Refrigerate 25 min.

MEANWHILE, repeat Step 1 using strawberry gelatin mix and omitting the
refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp.
chocolate chips into gelatin in each cup.
BEAT cream cheese and remaining sugar with mixer in medium bowl until well
blended. Stir in COOL WHIP; spread over gelatin in cups.

POUR lime gelatin over cream cheese mixture. Insert wooden pop stick into
gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from
cups just before serving.

Kraft Kitchens TipsNoteLook for wooden pop sticks in craft or hobby stores. If
you don't have pop sticks, you can use plastic spoons for handles instead.How to
Easily Remove Frozen Pops from CupsDip cups in warm water for 15 sec. Peel
off cups.(Do not twist or pull pop sticks.)
PHILADELPHIA Double-Chocolate Cheesecake

24 OREO Cookies, crushed (about 2 cups) 1/4 cup (1/2 stick) butter or
margarine, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar 2 Tbsp. flour 1 tsp. vanilla 1 pkg. (8 squares) BAKER'S Semi-Sweet
Chocolate, melted, slightly cooled 4 eggs 1/2 cup blueberries Make It!HEAT
oven to 325ºF.

MIX crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10
min.

BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add
chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just
until blended. Pour over crust.

BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
Use foil to lift cheesecake from pan. Top with berries.
Kraft Kitchens TipsSize-WiseNeed a sweet treat to serve a crowd? Try this rich,
chocolatey dessert! Since it serves 16 people, it easily fits the bill.How to Press
Crumb Mixture Into Pan To Make CrustUse bottom of dry measuring cup to press
crumb mixture onto bottom of pan.Special ExtraAdd 1/4 cup hazelnut liqueur with
the melted chocolate.
Quick Lemon-Berry Trifle

Prep Time: 15 min Total Time: 1 hr 15 min Makes: 16 servings, 1/2 cup each
What You Need!2-1/2 cups cold milk 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor
Instant Pudding, or any other flavor 2 cups thawed COOL WHIP Whipped
Topping, divided 4 cups mixed fresh berries (blueberries, raspberries and sliced
strawberries), divided 42 NILLA Wafers Make It!
BEAT milk and pudding mixes with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
Reserve 1/4 cup berries for garnish; set aside.

ARRANGE 21 wafers on bottom and up side of 2-1/2-qt. bowl; top with layers of
1/3 pudding mixture and 1/2 each berries and remaining pudding mixture. Top
with remaining wafers, berries, pudding mixture and COOL WHIP. Garnish with
reserved berries.

REFRIGERATE 1 hour.
Kraft Kitchens TipsSpecial ExtraFor extra lemon flavor, toss mixed berries with 2
Tbsp. sugar and 1 Tbsp. lemon zest before using.

Chocolate Éclair Squares


What You Need!

2 cups cold milk


2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
64 NILLA Wafers
2 squares BAKER'S Semi-Sweet Chocolate

BEAT milk and pudding mixes with whisk 2 min. Stir in COOL WHIP.

ARRANGE 16 wafers on bottom of 8-inch square dish; cover with 1/3 of pudding
mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.

MICROWAVE chocolate in microwaveable bowl on HIGH 1 min. or until melted


when stirred. Drizzle over dessert.

Kraft Kitchens Tips

Special Extra
Garnish with COOL WHIP Whipped Topping (in a can) just before serving.
Keeping It Safe
Store leftovers in refrigerator.
JELL-O Magic Mousse

Prep Time: 10 min Total Time: 8 hr 10 min Makes: 10 servings, about 1/2 cup
each What You Need!3 cups boiling water 1 pkg. (6 oz.) or 2 pkg. (3 oz. each)
JELL-O Strawberry Flavor Gelatin 1 tub (16 oz.) COOL WHIP Whipped Topping,
thawed Make It!
ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Whisk in
COOL WHIP until well blended. (Mixture will be thin.)

POUR into 10 glasses or dessert dishes, 1-1/2-qt. bowl or 6-cup mold sprayed
with cooking spray.

REFRIGERATE 8 hours or until set. If using mold, unmold dessert onto serving
plate just before serving.
Kraft Kitchens TipsSize-WiseSince this indulgent dessert serves so many people,
it's a great choice to serve at your next party. ShortcutIs the COOL WHIP still
frozen? No need to worry. Just follow the recipe as directed, using the still-frozen
COOL WHIP. Just be sure to stir the gelatin mixture until the COOL WHIP is
completely melted as directed before pouring into the glasses, dessert dishes,
bowl or mold. Special ExtraIf preparing dessert in mold, melt 1 square BAKER'S
Semi-Sweet Chocolate as directed on package; pour into resealable plastic bag.
Cut off small piece from 1 bottom corner of bag; squeeze chocolate over serving
plate as desired. Refrigerate until firm. Unmold dessert onto plate just before
serving.

Lemon-Cream Cheese Cupcakes

What You Need!1 pkg. (2-layer size) white cake mix 1 pkg. (3.4 oz.) JELL-O
Lemon Flavor Instant Pudding 1 cup water 4 egg whites 2 Tbsp. oil 1 pkg. (16
oz.) powdered sugar 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4
cup (1/2 stick) butter, softened 2 Tbsp. lemon juice Make It!
HEAT oven to 350ºF. Beat cake mix, pudding mix, water, egg whites and oil in
large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on
medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin
cups.

BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in
pans 10 min.; remove to wire racks. Cool completely.

MEANWHILE, beat sugar, cream cheese, butter and juice with mixer on low
speed until well blended. Frost cupcakes.
Kraft Kitchens TipsSubstitutePrepare as directed, using PHILADELPHIA
Neufchatel Cheese. Special ExtraStir 1 tsp. lemon zest into frosting mixture.
Angel Lush

1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained.


1 pkg. (1.5 oz.) JELL-O Vanilla Flavor
Fat Free Sugar Free Instant Pudding 1 cup thawed COOL WHIP LITE or COOL
WHIP Sugar Free Whipped Topping 1 pkg. (10 oz.)
Round angel food cake, cut horizontally into 3 layers
10 fresh strawberries

MIX pineapple and dry pudding mix in medium bowl with whisk until well blended.
Stir in COOL WHIP.

STACK cake layers on plate, filling layers and topping with pudding mixture.

REFRIGERATE 1 hour. Top with berries just before serving.


DOLE is a registered trademark of Dole Food Company, Inc. Kraft Kitchens
TipsLush Dessert CupsOmit cake. Prepare pudding mixture as directed.
Refrigerate several hours or until chilled. Serve spooned into dessert dishes.
How to Cut Angel Food CakeUse a serrated knife and gentle sawing motion to
easily cut the angel food cake.
Strawberry Delight Squares

What You Need!10 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)
1/2 cup sugar, divided 6 Tbsp. butter or margarine, melted 1-1/2 pkg. (8 oz.
each) PHILADELPHIA Neufchatel Cheese, softened 2 Tbsp. milk 1 cup thawed
COOL WHIP LITE Whipped Topping 2 cups boiling water 1 pkg. (0.6 oz.) JELL-
O Strawberry Flavor Sugar Free Gelatin 1-1/2 cups cold water 2 cans (8-1/4 oz.
each) mandarin oranges, drained Make It!
MIX graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch
pan.

BEAT Neufchatel, remaining sugar and milk with whisk until well blended. Stir in
COOL WHIP; spread over crust. Refrigerate until ready to use. Meanwhile, add
boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved.
Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in oranges.
Spoon over Neufchatel layer.

REFRIGERATE 3 hours or until firm. Cut into squares.


Kraft Kitchens TipsSize-WiseSweets can be part of a balanced diet but
remember to keep tabs on portions.SubstitutePrepare using 2 pkg. (0.3 oz. each)
strawberry gelatin.Storage Know-HowOnce thawed, store COOL WHIP LITE
Whipped Topping in the refrigerator for up to 2 weeks or re-freeze for up to 3
months.
Cream Puff Pastry
1/2 c. butter
1 c. boiling water
1 c. pre-sifted flour
1/4 tsp. salt
4 eggs
Put butter and water in small saucepan; stir over high heat until melted and liquid
is boiling rapidly. Add flour and salt at once; raise saucepan a few inches above
heat. Stir briskly. Mixture will come away from sides of pan and form a ball in
center.
Cook and stir 30 seconds more. Remove from heat. Break 1 egg into the paste;
beat fast until smooth and fluffy. Repeat until all the eggs are used.
Drop by whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches
apart. Bake at 350 degrees until puffed and golden 35-40 minutes. Cool away
from drafts. Cut off tops and fill with filling or ice cream.
CREAM PUFF FILLING:
1/3 c. sugar
2 c. milk
2 tbsp. butter
2 tsp. vanilla
2 tbsp. cornstarch
2 egg yolks, slightly beaten
Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook
over medium heat, stirring constantly until mixture thickens and boils. Remove
from heat; stir in butter and vanilla. Cool and fill cream puffs.
Chocolate Eclairs or Cream Puffs
SHELLS:
1 c. water
1/2 c. butter
Salt
Boil above. Add all at once 1 cup flour. Stir; remove from heat. Cool slightly.
Should look like mashed potatoes.
Beat in 4 eggs, one at a time. Drop by teaspoon on greased cookie sheet.
Bake at 400 degrees for 15 minutes. Turn down oven to 350 degrees and bake
an additional 15 minutes. For larger shells use tablespoon and add 10 minutes
more to each baking time.
Chocolate Eclair Filling:
Mix, 2 small packages vanilla pudding with 3 cups milk. Fold in 8 ounces of Cool
Whip. Fill shells and frost with chocolate icing.

CREAM PUFF DESSERT


Boil together 1 stick butter and 1 cup water. Add 1 cup flour. Mix well. Cool
slightly. Stir in 4 eggs, one at a time. Mix well and spread into 9 x 13 inch
greased pan. Bake at 400 degrees for 30 minutes. Cool completely. Makes a
pretty crust.
DESSERT:
Take 1 large box vanilla instant pudding. Add 3 cups milk and 18 ounce package
softened cream cheese. Mix together with a wire whip so lumps disappear. Pour
into cream puff crust. Spread 8 ounces Cool Whip on top of pudding and drizzle
Hershey's syrup on top. Refrigerate. Keeps very well for days. The cream cheese
gives the pudding a different, good taste.
Floating Island
1 can condensed milk
1 (12 oz.) can Pet milk
1 condensed milk can of water
4 eggs (separated), need yolks
1 tbsp. vanilla
ISLAND:
4 egg whites
4 tbsp. sugar
Few drops of lemon juice
Beat egg yolks well - add milks and water then heat on stove, stirring constantly -
do not let boil - until thickens, approximately 15 minutes. Remove from stove.
Add in vanilla and pour in glass bowl. (If this mixture boils the egg will curdle and
it's no good - if it's not stirred constantly the bottom will burn and again it's lost.)
Beat egg whites until stiff (approximately 5 minutes), slowly add sugar and lemon
juice. When stiff and holding peaks, add in big spoonfuls to top of custard mix in
glass bowl to look like "Floating Islands". Serves 8.

Floating Island
3 eggs
9 egg yolks
1 c. sugar
1 tsp. salt
1/2 gallon milk
2 tsp. vanilla
ISLANDS
9 egg whites
1 c. sugar
1 tsp. cream of tartar
1 tsp. vanilla
Scald milk. Slightly bet 9 egg yolks and 3 eggs. Add sugar and salt to eggs, and
then stir egg mixture into scalded milk. Cook custard over low heat until slightly
thick - about 1 hour, stirring constantly. Cool and add 2 teaspoons vanilla. Pour
custard into shallow pans, filling less than 1 1/2 inches.
Prepare islands by beating 9 egg whites until stiff. Add sugar, cream of tartar and
vanilla. Drop islands from a spoon onto custard. Brown islands in oven (350
degrees) about 10 minutes. Cool and refrigerate 2 hours. 24 servings. Serve in
sauce dishes with 2 or 3 islands.

Islands in the Stream


1 qt. milk
3 lg. eggs, separated
2/3 c. granulated sugar
2 heaping tsp. all-purpose flour
1 tsp. vanilla extract
Prepare custard:
In 2-quart saucepan over medium heat, heat milk only until tiny bubbly form
around edge; do not allow to boil. Meanwhile, in medium-size bowl with mixer at
medium speed, beat egg yolks and all but 3 tablespoons sugar until light and
fluffy; beat in flour until smooth. When milk is hot, remove from heat; gradually
add 3/4 cup milk to egg yolk mixture, stirring rapidly with wooden spoon.
Slowly pour yolk mixture back into remaining milk in saucepan, stirring
constantly. Set over very low heat; cook 20 to 25 minutes, stirring constantly until
mixture thickens enough to coat back of metal spoon; do not allow to boil.
Remove from heat; stir in vanilla. Pour custard through fine-mesh strainer into
metal bowl. Cover surface of custard with plastic wrap; refrigerate at least 45
minutes until cold.
Prepare meringue "islands":
In 12-inch skillet over high heat, bring enough water to fill skillet 2/3 full to boil.
Meanwhile, in large bowl with mixer at high speed, beat egg whites until foamy;
beat in remaining 3 tablespoons sugar, 1 tablespoon at a time, until stiff glossy
peaks form. Reduce heat under skillet so water barely simmers. Using
tablespoon, scoop up some of meringue mixture; form into egg shape with
second tablespoon held upside down.
Gently drop meringue into simmering water. Using about half of meringue
mixture, repeat to make 5 more "islands", dropping into water and spacing well
apart. Simmer "islands" 2 minutes on each side, turning carefully.
Using slotted spoon, remove to paper towels to drain. Repeat procedure with
remaining meringue mixture; you should have about 12 "islands".

Chocolate Roulade

Ingredients
Serves 8 to 10
Vegetable-oil cooking spray
1/4 cup unsweetened cocoa powder, plus more for dusting
1/2 cup cake flour (not self-rising)
2 tablespoons cornstarch
Pinch of salt
4 large eggs
1/2 cup sugar
Armagnac Syrup
Chestnuts, in syrup, drained, for garnish
Chestnut Mousse
Chocolate Glaze

Directions
Preheat oven to 375 degrees. Coat a 13-by-18-inch rimmed jelly-roll pan with
cooking spray; line with parchment. Coat lining with cooking spray. Dust with
cocoa; tap out excess. Sift cocoa, flour, cornstarch, and salt together into a bowl;
set aside.

Put eggs and sugar in the heatproof bowl of an electric mixer; set over a pan of
simmering water. Whisk constantly until sugar is dissolved and eggs are hot to
the touch. Transfer bowl to mixer fitted with the whisk attachment. Beat on high
speed until pale, fluffy, and cool.

Sprinkle flour mixture over egg mixture; gently fold in with a rubber spatula.
When almost combined, pour melted butter down side of bowl; fold in. Pour
batter onto pan; smooth. Bake until cake pulls away from sides of pan and is
springy to the touch, 8 to 10 minutes.

Run a thin knife around cake. Invert onto a clean kitchen towel dusted
generously with cocoa; peel off parchment.
Starting from one short end, roll cake, using towel to guide into a log. Transfer to
a wire rack; let cool completely.
Unroll cake. Brush surface with Armagnac syrup; then spread with mousse,
leaving a 1/2-inch border. Roll up again, using kitchen towel. Bring towel's edges
together along top of cake; secure with clothespins (leave ends open).
Refrigerate at least 4 hours or overnight.

Transfer cake to a rack set over a rimmed baking sheet; remove towel. Pour
glaze on top. Refrigerate 30 minutes. Garnish with chestnuts, if desired.

Devil's Food Cupcakes

Ingredients
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature
Chocolate Ganache Frosting
Chocolate Curls, for decorating (optional)
Directions
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk
together cocoa and hot water until smooth. In another bowl, whisk together flour,
baking soda, baking powder, and salt.
Melt butter with sugar in a saucepan over medium-low heat, stirring to combine.
Remove from heat, and pour into a mixing bowl. With an electric mixer on
medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at
a time, beating until each is incorporated, scraping down sides of bowl as
needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed
to low. Add flour mixture in two batches, alternating with the sour cream, and
beating until just combined after each.
Divide batter evenly among lined cups, filling each three- quarters full. Bake,
rotating tins halfway through, until a cake tester inserted in centers comes out
clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out
cupcakes onto racks and let cool completely. Cupcakes can be stored overnight
at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate
up to 3 days in airtight containers; bring to room temperature and garnish with
chocolate curls just before serving.
Coconut Cupcakes

Ingredients
Makes 2 dozen
3 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
3 sticks (1 1/2 cups) unsalted butter, room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup coconut milk
8 large egg whites
1 1/4 cups shredded sweetened coconut
Seven-Minute Frosting
Fresh Roasted Coconut, for garnish

Directions
Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper
liners; set aside.
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and
2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl
as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three
parts, alternating with the milk and beginning and ending with the flour; beat until
just combined. Transfer mixture to a large bowl; set aside.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg
whites on low speed until foamy. With mixer running, gradually add remaining 1/4
cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do
not overbeat. Gently fold a third of the egg-white mixture into the butter-flour
mixture until combined. Gently fold in remaining egg-white mixture; stir in
shredded coconut.
Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup
batter. Bake, rotating pans halfway through, until the cupcakes are golden brown
and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25
minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert
and let cool completely, top sides up. Frost cupcakes with seven minute frosting,
swirling to cover. Cupcakes may be stored in a covered container in the
refrigerator for up to 3 days. Garnish with fresh coconut just before serving.

Strawberry Cupcakes

Ingredients
Makes 2 dozen
3 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup milk
8 large egg whites
Strawberry Meringue Buttercream
24 small fresh strawberries, washed (hulls intact), for garnish
Directions
Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper
liners; set aside.
In a medium bowl, sift together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and
2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl
as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three
parts, alternating with the milk and beginning and ending with the flour; beat until
just combined. Transfer mixture to a large bowl; set aside.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg
whites on low speed until foamy. With mixer running, gradually add remaining 1/4
cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do
not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture
until combined. Gently fold in remaining egg-white mixture.
Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup
batter. Bake, rotating pans halfway through, until the cupcakes are golden brown
and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25
minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert
and let cool completely, top sides up. Frost cupcakes with strawberry meringue
buttercream, swirling to cover. Cupcakes may be stored in a covered container in
the refrigerator for up to three days. Garnish with strawberries just before
serving.

Strawberry Meringue Buttercream

Ingredients
Makes 5 cups
4 large egg whites
1 1/4 cups sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
1 teaspoon pure vanilla extract
1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor
Directions
In the heatproof bowl of an electric mixer set over a saucepan of simmering
water, combine egg whites and sugar. Cook, whisking constantly, until sugar has
dissolved and mixture is warm to the touch (about 160 degrees).
Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white
mixture on high speed until it holds stiff (but not dry) peaks. Continue beating
until the mixture is fluffy and cooled, about 6 minutes.
Switch to the paddle attachment. With mixer on medium-low speed, add butter
several tablespoons at a time, beating well after each addition. (If frosting
appears to separate after all the butter has been added, beat on medium-high
speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest
speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a
rubber spatula until frosting is smooth.

Chocolate Chip Cupcakes with Chocolate Chip Frosting

Ingredients
Makes 30
3 1/4 cups sifted cake flour (not self-rising)
1 1/2 tablespoons baking powder
1/4 teaspoon salt
7 ounces (1 3/4 sticks) unsalted butter, softened
1 3/4 cups sugar
1 cup plus 2 tablespoons milk
1 tablespoon pure vanilla extract
5 large egg whites, room temperature
2 cups semisweet chocolate chips
Chocolate Chip Frosting
Directions
Make cupcakes as directed in Basic Cupcake How-To, omitting eggs and using
milk and vanilla for wet ingredients. Beat egg whites to stiff peaks, and fold into
batter. Fold in chocolate chips. Bake cupcakes about 22 minutes. Frost with
buttercream, and serve immediately.

Chocolate Chip Frosting

Ingredients
Makes about 5 cups
2 cups semisweet chocolate chips
Basic Buttercream

Directions
Fold chocolate chips into buttercream. Use immediately, or cover and refrigerate
for up to 3 days. (Bring to room temperature, and beat on low speed before
using.)
One-Bowl Chocolate Cupcakes

Ingredients
Makes 18 to 24

• 3/4 cup unsweetened cocoa powder


• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup buttermilk
• 3 tablespoons safflower oil
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners;
set aside. Sift together cocoa powder, flour, sugar, baking soda, baking
powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil,
and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides
and bottom of bowl to assure batter is well mixed.
2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until
tops spring back when touched, about 20 minutes, rotating pan once if
needed. Transfer to a wire rack; let cool completely.

Helpful Hint
Cupcakes will keep, covered, for up to three days.

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow

Ingredients
Makes 2 dozen

• 2 1/4 cups plus 2 tablespoons sugar


• 1 3/4 cups all-purpose flour
• 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water
• 1 1/2 cups graham cracker crumbs (from about 20 squares)
• 1/3 cup unsalted butter, melted
• 9 ounces bittersweet chocolate, finely chopped
• Marshmallow Frosting

Directions

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake
liners; set aside.
2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder,
baking soda, and salt together into the bowl of an electric mixer. Using the
paddle attachment, mix ingredients together on low speed.
3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour
mixture and beat on medium speed for 30 seconds. Scrape down sides of
bowl and continue mixing on medium speed for 2 minutes. Add boiling
water and stir to combine; set cake batter aside.
4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter
in a large bowl; stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each
prepared muffin cup. Use the bottom of a small glass to pack crumbs into
the bottom of each cupcake liner. Reserve remaining graham cracker
mixture for topping.
6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to
oven and bake until the edges of the graham cracker mixture is golden,
about 5 minutes. Remove from oven and fill each muffin cup three-
quarters full with cake batter. Sprinkle each with remaining chocolate and
graham cracker mixture. Return to oven and bake, rotating pans halfway
through baking, until tops are firm and a cake tester inserted in the center
comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and
let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and
let cool completely.
7. Transfer frosting to a large pastry bag fitted with a large plain round or
French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral
motion on each cupcake. Transfer cupcakes to a baking sheet. Using a
kitchen torch, lightly brown the frosting, taking care not to burn the
cupcake liners. Serve immediately or store in an airtight container, up to 2
days.

Marshmallow frosting

ingredients
Makes enough for 2 dozen cupcakes

• 8 large egg whites


• 2 cups sugar
• 1/2 teaspoon cream of tartar
• 2 teaspoons pure vanilla extract

Directions

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an
electric mixer. Set over a saucepan with simmering water. Whisk
constantly until sugar is dissolved and whites are warm to the touch, 3 to 4
minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat,
starting on low speed, gradually increasing to high, until stiff, glossy peaks
form, 5 to 7 minutes. Add vanilla, and mix until combined. Use
immediately.
Tiramisu Sundaes

Ingredients
Serves 4

• 1 cup heavy cream


• 1 1/2 cups strong espresso, cooled
• 3 tablespoons brandy (optional)
• 8 store-bought ladyfingers (about 4 ounces)
• 1 pint ice cream or gelato

Directions

1. Whisk cream in a medium bowl until stiff peaks form; cover with plastic
wrap, and place in refrigerator until ready to serve.
2. Combine espresso and brandy, if using, in a medium bowl. Break 4
ladyfingers in half; dip into espresso mixture until soaked but not falling
apart, several seconds. Arrange two halves in a layer at the bottom of
each parfait glass. Top with a scoop of ice cream. Repeat with another
layer of soaked ladyfingers, and top with a scoop of ice cream. Garnish
each glass with a dollop of whipped cream and a sprinkling of chocolate
shavings, if desired. Serve immediately.
3.

Lemon Meringue Cupcakes

This lemon meringue cupcake makes a fabulous dessert.

Ingredients
Makes 24

• 3 cups all-purpose flour


• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 4 large eggs, room temperature
• Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons
fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• Lemon Curd
• Seven-Minute Frosting

Directions

1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners.
Whisk together flour, baking powder, and salt.
2. With an electric mixer on medium-high speed, cream butter and sugar
until pale and fluffy. Add eggs, one at a time, beating until each is until
incorporated, scraping down sides of bowl as needed. Beat in zest and
vanilla. Add flour mixture in three batches, alternating with two additions of
buttermilk and lemon juice, and beating until just combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full.
Bake, rotating tins halfway through, until golden brown and a cake tester
inserted in centers comes out clean, about 25 minutes. Transfer tins to
wire racks to cool completely before removing cupcakes. Cupcakes can
be stored overnight at room temperature, or frozen up to 2 months, in
airtight containers.
4. To finish, spread 1 tablespoon lemon curd onto middle of each cupcake.
Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton
#8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly
and releasing as you pull up to form a peak. Hold a small kitchen torch 3
to 4 inches from surface of frosting, and wave it back and forth until
frosting is lightly browned all over. Serve immediately.

Lemon Curd
Ingredients
Makes about 2 cups

• 8 large egg yolks


• Finely grated zest of 2 lemons
• 1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
• 1 cup sugar
• 1/8 teaspoon salt
• 1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces

Directions

1. Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom


saucepan; whisk to combine. Cook over medium-high heat, stirring
constantly with a wooden spoon (be sure to scrape the sides of the pan),
until the mixture is thick enough to coat the back of the spoon, 8 to 10
minutes, and registers 160 degrees on an instant-read thermometer.
2. Remove saucepan from heat. Add salt and butter, one piece at a time,
stirring until smooth. Strain through a fine sieve into a medium bowl. Cover
with plastic wrap, pressing it directly onto the surface of the curd to
prevent a skin from forming. Refrigerate until chilled and set, at least 1
hour or up to 1 day.

Seven-Minute Frosting
Ingredients
Makes about 8 cups

• 1 1/2 cups plus 2 tablespoons sugar


• 2/3 cup water
• 2 tablespoons light corn syrup
• 6 large egg whites, room temperature

Directions

1. Combine 1 1/2 cups sugar with the water and corn syrup in a small
saucepan; clip a candy thermometer to side of pan. Bring to a boil over
medium heat, stirring occasionally, until sugar dissolves. Continue boiling,
without stirring, until syrup reaches 230 degrees.
2. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk
attachment, whisk egg whites on medium-high speed until soft peaks
form. With mixer running, add remaining 2 tablespoons sugar, beating to
combine.
3. As soon as sugar syrup reaches 230 degrees, remove from heat. With
mixer on medium-low speed, pour syrup down side of bowl in a slow,
steady stream. Raise speed to medium-high; whisk until mixture is
completely cool (test by touching the bottom of the bowl) and stiff (but not
dry) peaks form, about 7 minutes. Use immediately.

Huckleberry Cupcakes with Sweet Cream

Huckleberries are a Montana summer staple. You may substitute blueberries.

Ingredients
Makes 24

• 1 1/2 cups all-purpose flour


• 1 1/2 cups cake flour (not self-rising)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 sticks (16 tablespoons) unsalted butter, room temperature
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/4 cups whole milk, room temperature
• 2 cups huckleberries, plus more for garnish
• 2 cups cold heavy cream
• 3 tablespoons confectioners' sugar, plus more for dusting

Directions

1. Preheat oven to 350. Line 2 standard muffin tins with paper liners. Sift
together flours, baking powder, and salt.
2. Beat butter and granulated sugar with a mixer on medium speed until pale
and fluffy, about 3 minutes. Beat in eggs, one at a time, and vanilla.
Reduce speed to low, and add the flour mixture in 3 additions, alternating
with the milk, beginning and ending with the flour mixture; beat until
combined after each addition. Fold in huckleberries by hand.
3. Divide batter among cups. Bake, rotating halfway through, until golden
brown, about 25 minutes. Let cool.
4. Beat cream and confectioners' sugar until firm peaks form. Dollop
cupcakes with whipped cream, garnish with berries, and dust with
confectioners' sugar.

Boston Cream Pie Cupcakes

Ingredients
Makes 18

• 1 1/2 cups all-purpose flour, plus more for tins


• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
• 3 large eggs
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• Vanilla Cream
• Chocolate-Ganache Glaze

Directions

1. Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk
together flour, baking powder, and salt in a small bowl. Warm milk and
butter in a saucepan over low heat.
2. Beat eggs and sugar with a mixer on high speed until thick and pale,
about 5 minutes. Beat in dry ingredients.
3. Bring milk and butter to a boil. With mixer on low speed, add milk mixture
to batter, and beat until smooth. Add vanilla. Divide batter among muffin
cups, filling each halfway. Bake cupcakes until light gold, about 15
minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let
cool.
4. Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon
vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze
over each, and serve immediately.

Vanilla Cream
Ingredients
Makes 1 1/2 cups

• 2 large egg yolks


• 1/4 cup sugar
• 2 tablespoons plus 1/2 teaspoon cornstarch
• Pinch of salt
• 1 cup whole milk
• 1/2 teaspoon pure vanilla extract

Directions

1. Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium
saucepan over medium heat. Add milk in a slow, steady stream. Cook,
stirring, until mixture begins to bubble and thicken, about 5 minutes.
2. Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to
saucepan, and cook over medium heat, stirring often, until thick, 2 to 4
minutes. Stir in vanilla.
3. Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap
directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

Chocolate-Ganache Glaze
Ingredients
Makes about 1 1/4 cups

• 2/3 cup heavy cream


• 6 ounces semisweet chocolate, finely chopped
• 1 tablespoon light corn syrup

Directions

1. Remove from heat, and add chocolate and corn syrup. Let stand for 5
minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring
often. Use immediately.
Pina Colada Pie

Ingredients

• 3/4 cup pineapple-coconut nectar (recommended: Kern's)


• 1 cup light coconut milk (recommended: Thai Kitchen)
• 1 1/2 teaspoons rum extract, divided
• 1 (3.4-ounce) box instant vanillapudding and pie filling (recommended:
Jell-O)
• 1 cup shredded coconut meat
• 8 ounces whipped topping, divided
• 1 (9-inch) pie crust, baked (recommended: Marie Callender's)
• 1/4 cup shredded coconut meat, toasted, for garnish

Directions

In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract.
Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2
of the whipped topping.

Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.

Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled
pie with whipped topping and toasted coconut.

Caramel Walnut Ice cream

50g (2oz) granulated sugar


10 tablespoons water
2 egg yolks, beaten
300 ml (½ pint) double or whipping cream
50g (2 oz) shelled walnuts, coarsely chopped

1. Put the sugar and 5 tablespoons of water into a heavy-based saucepan and
stir gently over a low heat until the sugar dissolves. Increase the heat and boil
steadily, without stirring, until the sugar caramelizes. The temperature on a sugar
thermometer will be 160°C/320°F. Lift the pan from the heat.
2. Have ready another 5 tablespoons cold water in a jug and pour it on to the
sugar the moment it reaches the caramel stage. Swirl the pan, but do not stir (the
mixture will sizzle and spit a little, so be careful) then continue to boil to a thick
syrup, stirring to dissolve.
3. Meanwhile, beat the egg yolks in a bowl. Pour the hot caramel on to them,
beating hard all the time, and continue beating until the mixture cools. Transfer
the mixture to a freezer container.
4. Whip the cream until it forms soft peaks and fold it into the mixture with the
walnuts. Freeze until firm without further stirring.

Baked Chocolate Cheesecake


Serves: 10-12

275g/10oz plain chocolate, chopped into small pieces


1.2kg/2 ½ lb/5 cups cream cheese, at room temperature
200g/7oz/scant 1 cup granulated sugar
10ml/2 tsp vanilla essence
4 eggs, at room temperature
175ml/6fl oz/ ¾ cup soured cream
15ml/ 1 tbsp cocoa powder

FOR THE BASE

200g/7oz chocolate biscuits, crushed


75g/3oz/6 tbsp butter, melted
2.5ml/ ½ tsp ground cinnamon
Method

1 Preheat oven to 180°C/350°F/Gas 4. Lightly grease the base and sides of a 23


x 7.5 cm/9 x 3 in springform tin.
2 To make the base, mix the crushed biscuits with the butter and cinnamon.
Press the mixture evenly on to the base of the tin to make a crust. Melt the
chocolate and set it aside.
3 Beat the cream cheese until smooth, then beat in the sugar and vanilla
essence. Add the eggs, one at a time.
4 Stir the soured cream into the cocoa powder to form a paste. Add to the cream
cheese mixture. Stir in the melted chocolate and mix until smooth.
5 Pour the filling on to the base. Bake for 1 hour. Cool in the tin, then remove the
sides of the tin and slide the cheesecake on to a plate.
Serve chilled.

Luscious Chocolate Cheesecake


75g (3oz) butter
25g (1oz) caster sugar
175g (6oz) chocolate digestive biscuits, crushed

FILLING..
100g (4oz)plain chocolate
2 75g (10oz) full fat soft cheese
3 eggs, separated
2 tbsp cocoa
25g (1oz) plain flour
50g (2oz) light muscovado sugar
142ml (5fl oz) pot of sour cream
50g (2oz) caster sugar

TOPPING.
25g (1oz) butter
l00g (4oz) plain chocolate
125ml (4fl oz) double cream
2 tsp golden syrup, icing sugar,
chocolate leaves and fresh strawberries to decorate

1. Grease a 23cm (9in) round, spring-form cake tin. Line with greaseproof paper
and grease the paper.
2. Melt the butter in a pan and remove from the heat. Stir in the caster sugar and
biscuits until evenly combined. Spoon the mixture into the base of the tin and
press down evenly. Set aside.
3. Preheat oven to 170C/325F/ gas 3. For the filling, melt the chocolate in a small
bowl over a pan of simmering water.
4. Put the cheese into a large mixing bowl and beat in the egg yolks, cocoa, flour,
muscovado sugar, sour cream and melted chocolate until evenly blended.
5. In a clean bowl, beat the egg whites with an electric whisk until soft peaks
form. Whisk in the caster sugar, Using a metal spoon, fold the egg whites into the
cheese mixture. Pour into the tin and level the surface.
6. Bake for 1¼-1½ hours, or until set. Turn off the oven. Leave the cheesecake
inside, with the oven door open slightly, for about 1½ hours.
7. Remove the cake from the oven and chill in the fridge for 2 hours. Turn out of
the tin and remove the lining paper.
8. For the topping, melt the butter and chocolate in a small bowl over a pan of
simmering water. Remove from the heat and stir in the cream and golden syrup.
Allow the mixture to cool slightly.
9. Spoon the topping onto the centre of the cheesecake, making swirls. Leave a
2½cm (1in) border around the edge. Dredge the border with sifted icing sugar.
Decorate with the chocolate leaves and fresh strawberries. Chill for at least 2
hours, preferably overnight.
Marbled Chocolate Cheesecake

50g/2oz/ ½ cup cocoa powder


75ml/5 tbsp hot water
900g/2lb cream cheese, at room temperature
200g/7oz/scant 1 cup caster sugar
4 eggs
5ml/1 tsp vanilla essence
75g/3oz digestive biscuits, crushed

1 Preheat oven to 180°C/350°F/Gas 4. Line a 20 x 8 cm/8 x 3 in cake tin with


greaseproof paper. Grease the paper.
2 Sift the cocoa powder into a bowl. Pour over the hot water and stir to dissolve.
3 Beat the cheese until smooth, then beat in the sugar, followed by the eggs, one
at a time. Do not over mix.
4 Divide the mixture evenly between two bowls. Stir the chocolate mixture into
one bowl, then add the vanilla essence to the remaining mixture.
5 Pour a cup or ladleful of the plain mixture into the centre of the tin; it will spread
out into an even layer. Slowly pour over a cupful of chocolate mixture in the
centre. Continue to alternate the cake mixtures in this way until both are used up.
Draw a thin metal skewer through the cake mixture for a marbled effect.
6 Set the tin in a roasting pan and pour in hot water to come 4 cm/ 1 ½ in up the
sides of the cake tin.
7 Bake the cheesecake for about 1 ½ hours, until the top is golden. (The cake
will rise during baking but will sink later.) Cool in the tin on a wire rack.
8 Run a knife around the inside edge of the cake. Invert a flat plate over the tin
and turn out the cake.
9 Sprinkle the crushed biscuits evenly over the cake, gently invert another plate
on top, and turn over again. Cover and chill for 3 hours, preferably overnight
Fudgy Chocolate Layer Cake

75g (3 oz) plain chocolate, broken into pieces


200 ml (7 fl oz) milk
250g (9 oz) dark muscovado sugar
75g (3 oz) butter, softened
2 eggs, beaten
½ tsp vanilla essence
150g (5 oz) plain flour
25g (1 oz) cocoa
1 tsp bicarbonate of soda

ICING AND DECORATION.


100g (4 oz) butter, softened
200g (7 oz) icing sugar
100g ((4oz)plain chocolate, melted
1 tbsp milk
grated chocolate, to decorate

1. Preheat, oven to 180C/350F/ gas 4. Grease and line two 20 cm sandwich tins
2. Put the chocolate, milk and 75g (3 oz) muscovado sugar into a saucepan.
Heat gently until the chocolate and sugar have melted. Allow to cool.
3. In a large mixing bowl, beat the butter and remaining sugar together until pale
and creamy. Gradually beat in the eggs, vanilla essence and the chocolate milk.
4. Sift together the flour, cocoa and bicarbonate of soda. Gently fold into the cake
mixture, using a figure-of-eight action to incorporate as much air as possible.
5. Turn into the prepared tins and bake for 30-35 minutes. Turn out onto a wire
rack and leave to cool completely.
6. For the icing, beat the butter and sugar together. Gradually mix in the melted
chocolate and milk.
7. Sandwich the cakes together with a third of the icing. Use the remainder to
coat the top and the side. Sprinkle with chocolate and serve.

Chocolate Brownie Cake


Serves: 8-10

4 1-ounce squares unsweetened chocolate


¾ Cup (1½ sticks) butter
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 ½ cups flour
1 teaspoon baking powder
1 cup walnuts, chopped

FOR THE TOPPING


1½ cups whipping cream
8 1-ounce squares semisweet chocolate
1 tablespoon vegetable oil

Preheat the oven to 350°F. Line 2 8-inch cake pans with wax paper and grease
the paper.
Melt the chocolate and butter together in the top of a double boiler, or in a
heatproof bowl set over a saucepan of hot water.
Transfer to a mixing bowl and stir in the sugar. Add the eggs and vanilla and mix
until well blended.
Sift over the flour and baking powder. Stir in the walnuts.
Divide the batter between the prepared pans and spread level.
Bake until a cake tester inserted in the centre comes out clean, about 30
minutes. Let stand 10 minutes, then unmold and transfer to a rack.
When the cakes are cool, whip the cream until firm. With a long serrated knife,
carefully slice each cake in half horizontally.
Sandwich the layers with some of the whipped cream and spread the remainder
over the top of the cake. Refrigerate until needed.
For the chocolate curls, melt the chocolate and oil in the top of a double boiler or
a bowl set over hot water. Transfer to a nonporous surface. Spread to a ⅜-inch
thick rectangle. Just before the chocolate sets, hold the blade of a straight knife
at an angle to the chocolate and scrape across the surface to make curls. Place
on top of the cake.

Frosted Chocolate Fudge Cake


Serves: 6-8

115g/4oz plain chocolate, chopped into small pieces


175g/6oz/ ¾ cup unsalted butter or margarine, softened
200g/7oz/generous 1 cup light muscovado sugar
5ml/1 tsp vanilla essence
3 eggs, beaten
150ml/ ¼ pint/ 2/3 cup Greek-style yogurt
150g/5oz/1 ¼ cups self-raising flour
Icing sugar and chocolate curls, to decorate

FOR THE FROSTING


115g/4 oz plain dark chocolate, chopped into small pieces
50g/2oz / ¼ cup unsalted butter
350g/12oz/2 ¼ cups icing sugar
90ml/6 tbsp Greek-style yogurt

1 Preheat oven to 190°C/375°F/Gas 5. Lightly grease two 20 cm/8 in round


sandwich cake tins and line the base of each with non-stick baking paper. Melt
the chocolate.
2 In a mixing bowl, cream the butter or margarine with the sugar until light and
fluffy. Beat in the vanilla essence, then gradually add the beaten eggs, beating
well after each addition.
3 Stir in the melted plain chocolate and yogurt evenly. Fold in the flour with a
metal spoon.
4 Divide the mixture between the prepared tins. Bake for 25-30 minutes or until
the cakes are firm to the touch. Turn out and cool on a wire rack.
5 Make the frosting. Melt the chocolate and butter in a saucepan over a low heat.
Remove from the heat and stir in the icing sugar and yogurt. Mix with a rubber
spatula until smooth, then beat until the frosting begins to cool and thicken
slightly. Use about a third of the mixture to sandwich the cakes together.
6 Working quickly, spread the remainder over the top and sides. Sprinkle with
icing sugar and decorate with chocolate curls.

Sheer Indulgence
Serves: 16

225 g (8 oz) soft margarine


350 g (12½ oz) caster sugar
4 eggs, plus 3 yolks
150 g (6 oz) self-raising flour, sifted
50 g (2 oz) orange-flavoured plain chocolate, melted
75 g (3 oz) cocoa powder
4 tablespoons (60 ml) liquid glucose
225g (8 oz) plain chocolate, melted
250 g (9 oz) butter, softened

1 Grease and line an 18 cm (7 inch) square cake tin.


2 Put the margarine, 225 g (8 oz) of the sugar, 4 eggs and the flour into a large
bowl. Using an electric whisk, beat for 3-4 minutes, until smooth, then beat in 1
tablespoon (15 ml) hot water. Stir in the orange-flavoured chocolate and 50 g (2
oz) of the cocoa. Spoon into the tin; make a dip in the centre
3 Place in a preheated oven, 160˚C (325˚F), Gas Mark 3, for 1 hour or until risen.
Leave to cool in the tin for 10 minutes, then turn out and cool on a wire rack.
4 Meanwhile, stir the liquid glucose into the melted plain chocolate. Continue
stirring until the mixture leaves the sides of the bowl clean. Put into a plastic bag
and chill until firm but not hard.
5 Dissolve the remaining sugar with 5 tablespoons (75 ml) water in a heavy-
bottomed saucepan over a low heat. Bring to the boil and boil until the
temperature reaches 110˚C (225˚F) on a sugar thermometer, or until a drop of
syrup forms a thread when pulled between your thumb and forefinger (drop it on
to a saucer first).
6 Put the 3 egg yolks into a bowl. Whisking continuously, slowly pour in the hot
syrup in a steady stream. Continue whisking until the mixture is cold.
7 Mix the remaining cocoa with 2 tablespoons (30 ml) hot water. Beat in the
butter, adding a little at a time, until thick and glossy. Slice the cake in half
horizontally, then sandwich together with one-third of the chocolate buttercream.
Using a palette knife, spread the remaining chocolate buttercream over the top
and sides of the cake
8 Divide the chocolate and glucose mixture into 4 equal pieces. Knead I piece
until soft and roll out to a 50 x 9 cm (20 x 3½ inch) rectangle; reserve the
trimmings.
9 Crimp the rectangle roughly and drape it around 1 side of the cake. Repeat the
process of kneading and rolling the chocolate into rectangles to cover the
remaining 3 sides of the cake. Pinch the edges together at the corners.
10 Mould the trimmings into chocolate leaves, 1 rose and 2 rosebuds and
arrange in a corner of the cake. Leave to set before serving.
Black Forest Gâteau
Serves: 12

150 g (6 oz) soft margarine


150 g (6 oz) caster sugar
100 g (4 oz) self-raising flour, sifted
50 g (2 oz) cocoa powder, sifted
3 eggs, beaten
1 tablespoon (15 ml) milk
6 tablespoons (90 ml) Kirsch
4 tablespoons (60 ml) orange juice
568 ml (1 pint) double cream
397 g (14 oz) can black cherry pie filling
225 g (8 oz) plain chocolate
50 g (2 oz) white chocolate
Selection of fresh leaves (e.g. rose, chrysanthemum, weeping fig), wiped and
dried
Icing sugar, to dust

1 Grease and line an 18 cm (7 inch) round, deep, loose-bottomed cake tin.


2 In a bowl, beat together the margarine, sugar, flour, cocoa, eggs and milk until
smooth. Pour into the tin and place in a preheated oven, 160˚C (325˚F), Gas
Mark 3, for 50 minutes or until a skewer inserted into the centre comes out clean.
Turn out and cool on a wire rack. When cold, slice the cake horizontally into 3
layers, using a long, serrated knife.
3 Mix the Kirsch with the orange juice and drizzle a little over each layer. Whip
the cream until soft peaks form. Put 1 layer of cake on to a serving plate and
spread with one-third of the cream. Spoon over half of the cherry pie filling. Using
a fish slice, lift the second cake layer on top, spread with half of the remaining
cream and the remaining cherry pie filling. Put the third cake layer on top.
4 Spread the top and sides of the cake with the remaining cream. Put in the
refrigerator while making the chocolate curls.
5 Melt 150 g (6 oz) of the plain chocolate in a bowl set over a pan of simmering
water. Spread the chocolate in a thin layer over a marble slab or a cold metal
baking sheet. Chill for 5 minutes, until the chocolate has set hard.
6 Using a flexible metal palette knife, press down on to the chocolate and pull
across to form curls.
7 Using a pair of tweezers, carefully position the chocolate curls around the sides
of the cake. Return any excess set chocolate to the bowl, place over a pan of
simmering water and melt together with the remaining 50 g (2 oz) of plain
chocolate. Melt the white chocolate in a separate bowl.
8 Dip a brush in the melted chocolate. Hold 1 of the leaves by the stem and
carefully brush the back with either dark or white chocolate, making sure that the
chocolate does not run over the edge. Leave on a wire rack for 15 minutes or
until set. Repeat with the remaining leaves.
9 Starting at the pointed end of the leaf, carefully peel away the leaves from the
chocolate and arrange the chocolate leaves on the cake. Dust with icing sugar.
Chill for 1 hour. Eat on the same day.

Magic Chocolate Mud Pudding


Serves: 4

50g/2oz/4 tbsp butter, plus extra for greasing


90g/3 ½ oz/scant 1 cup self-raising flour
5ml / 1 tsp ground cinnamon
75ml/5 tbsp cocoa powder
200g/7oz/generous 1 cup light muscovado
or demerara sugar
475ml / 16fl oz /2 cups milk
crème fraiche, Greek-style yogurt or vanilla ice cream, to serve
1 Preheat oven to 180°C/350°F/Gas 4. Prepare the dish: use the extra butter to
grease a 1 .5 litre/2 ½ pint / 6 ¼ cup ovenproof dish. Place the dish on a baking
sheet and set aside.
2 Sift the flour and ground cinnamon into a bowl. Sift in 15ml / 1 tbsp of the cocoa
and mix well.
3 Place the butter in a saucepan. Add 115g/4oz/ ½ cup of the sugar and 150ml/
¼ pint/ 2/3 cup of the milk. Heat gently without boiling, stirring from time to time,
until the butter has melted and all the sugar has dissolved. Remove the pan from
the heat.

4 Stir in the flour mixture, mixing evenly. Pour the mixture into the prepared dish
and level the surface.
5 Mix the remaining sugar and cocoa in a bowl, then sprinkle over the pudding
mixture.
6 Pour the remaining milk evenly over the pudding.
7 Bake for 45-50 minutes or until the sponge has risen to the top and is firm to
the touch. Serve hot, with the crème fraiche, yogurt or ice cream.

Jam Swiss Roll


Serves: 6

3 eggs
90 g (3½ oz) caster sugar
75 g (3 oz) plain flour, sifted
1 tablespoon (15 ml) hot water
5 tablespoons seedless raspberry jam, warmed

1 Grease and line a 33 x 23 m (13 x 9 inch) Swiss roll tin.


2 Whisk the eggs with 75 g ( 3 oz) of the sugar until thick and mousselike. Lightly
fold in the flour and hot water and pour into the tin. Tilt the tin so the mixture
spreads evenly.
3 Place in a preheated oven, 200˚C (400˚F), Gas Mark 6, for 10-12 minutes, until
pale golden. Spread a damp tea towel on a work surface and cover it with a
piece of greaseproof paper sprinkled with the remaining sugar. Turn the cake out
on to the greaseproof paper.
4 Sprinkle the lining paper with 1 tablespoon (15 ml) cold water and peel away.
Using a long, sharp knife, trim off the crisp edges, then make an indentation
along a short end of the sponge, about 2.5 cm (1 inch) from the edge. Spread the
warmed jam evenly over the sponge and roll up from a short side. Cool on a wire
rack.

Chocolate Chip Marzipan Loaf


115g/4oz/½ cup unsalted butter, softened
150g/5oz/scant
1 cup light muscovado sugar
2 eggs, beaten
45ml/3 tbsp cocoa powder
150g/5oz/1¼ cups self-raising flour
130g/3½ oz marzipan
60ml/4 tbsp plain chocolate chips

MAKES 1 LOAF

1. Preheat oven to 180°C/350°F/Gas 4. Grease a 900g/2lb loaf tin and line the
base with non-stick baking paper. Cream the butter and sugar in a mixing bowl
until light and fluffy.
2. Add the eggs to the creamed mixture one at a time, beating well after each
addition to combine.
3. Sift the cocoa and flour over the mixture and fold in evenly.
4. Chop the marzipan into small pieces with a sharp knife. Tip into a bowl and
mix with the chocolate chips. Set aside about 60ml / 4 tbsp and fold the rest
evenly into the cake mixture.
5. Scrape the mixture into the prepared tin, level the top and scatter with the
reserved marzipan and chocolate chips.
6. Bake for 45-50 minutes or until the loaf is risen and firm. Cool for a few
minutes in the tin, then turn out on to a wire rack to cool completely.

Chewy Chocolate Cookies


4 egg whites
2-½ cups confectioners sugar
1 cup unsweetened cocoa powder
2 tablespoons flour
1-teaspoon instant coffee
1-tablespoon water
1cup walnuts, finely chopped

1 Preheat the oven to 350°F. Line 2 cookie sheets with wax paper and grease
the paper.
2 With an electric mixer, beat the egg whites until frothy.
3 Sift the sugar, cocoa, flour, and coffee into the whites. Add the water and
continue beating on low speed to blend, then on high for a few minutes until the
mixture thickens. With a rubber spatula, fold in the walnuts.
4 Place generous spoonfuls of the mixture 1 inch apart on the prepared sheets.
Bake until firm and cracked on top but soft on the inside, 12-15 minutes. With a
metal spatula, transfer to a rack to cool.

Chocolate Macaroons
MAKES 24

50g/2oz plain chocolate, chopped into small pieces


115g/4oz/1 cup blanched almonds
225g/8oz/1 cup granulated sugar
3 egg whites
2.5ml/ ½ teaspoon vanilla essence
1.5ml/ ¼ teaspoon almond essence
Icing sugar, for dusting

1 Preheat oven to 160°C/325°F/Gas 3. Line two baking sheets with non-stick


baking paper.
2 Melt the chocolate in the top of a double boiler, or in a heatproof bowl placed
over a saucepan of barely simmering water.
3 Grind the almonds finely in a food processor, blender or nut grinder. Transfer to
a mixing bowl.
4 Add the sugar, egg whites, vanilla essence and almond essence and stir to
blend. Stir in the chocolate. The mixture should just hold its shape. If it is too soft,
chill it in the fridge for 15 minutes.
5 Use a teaspoon and your hands to shape the dough into walnut-size balls.
Place or the baking sheets and flatten slightly. Brush each ball with a little water
and sift over a thin layer of icing sugar. Bake for 10-12 minutes, until just firm.
With a metal spatula, transfer to a wire rack to cool completely.
VARIATION

For Chocolate Pine Nut Macaroons, spread 50g/2oz/ 2/3 cup toasted pine nuts in
a shallow dish. Press the balls of chocolate macaroon dough into the nuts to
cover one side and bake as described, nut-side up.
Chocolate Eclair Squares
2 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
64 NILLA Wafers
2 squares BAKER'S Semi-Sweet Chocolate

DIRECTIONSBEAT milk and pudding mixes with whisk 2 min. Stir in COOL
WHIP.
ARRANGE 16 wafers on bottom of 8-inch square dish; cover with 1/3 of pudding
mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.
MICROWAVE chocolate in microwaveable bowl on HIGH 1 min. or until melted
when stirred. Drizzle over dessert.

S’mores Ice Cream Pie


12 whole graham crackers (2 squares each)
5 Tbsp butter, softened
1/4 cup sugar
2 containers (14 to 16 oz)
Vanilla–chocolate chip ice cream
1 1/4 cups hot-fudge sauce
ice cream topping
2 containers (14 to 16 oz)
Chocolate–chocolate chip ice cream
1 cup marshmallow cream (such as Marshmallow Fluff or Creme)
Garnish: chocolate pieces
DIRECTIONS: Evenly coat a 9-in. pie plate with nonstick spray.
Crust: Pulse crackers in food processor until fine crumbs form. Add butter and
sugar; pulse until crumbs are moistened. Press firmly over bottom and up sides
of pie plate. Freeze 30 minutes.

Meanwhile, place a container of vanilla–chocolate chip ice cream in the


refrigerator for 30 minutes to slightly soften. Pack into crust with an ice cream
spade or large spoon; spread evenly. Freeze 15 minutes or until firm.

Put 2 Tbsp hot-fudge sauce into a small ziptop freezer bag; reserve for top. Put
remaining fudge sauce into another small ziptop bag. Snip tip off corner of bag,
pipe sauce in an even layer over ice cream and freeze. Slightly soften remaining
vanilla-chocolate chip ice cream in refrigerator as above. Pack a second layer of
the ice cream over fudge sauce; freeze 30 minutes or until firm.

Top pie with medium-size scoops of chocolate–chocolate chip ice cream. Freeze
pie at least 2 hours, or wrap airtight and freeze up to 2 weeks.

To serve: Place marshmallow cream in a ziptop bag, snip tip off corner of bag
and pipe cream around scoops. Snip tip off bag containing fudge sauce and pipe
on top. Garnish with chocolate pieces.

Becky’s Butter Cake


Cake Ingredients:

3 cups all-purpose flour


2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
1 cup Butter, softened
4 eggs
2 teaspoons vanilla
1 cup milk

Frosting Ingredients:

1/2 cup Butter, softened


3 (1-ounce) squares unsweetened baking chocolate, melted, cooled
4 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla
Decorator sprinkles, if desired

Heat oven to 350°F. Combine flour, baking powder and salt in medium bowl. Set
aside.

Beat sugar and 1 cup butter in large bowl at medium speed, scraping bowl
occasionally, until creamy. Add eggs, two at a time, beating well after each
addition. Add 2 teaspoons vanilla. Reduce speed to low; add flour mixture
alternately with 1 cup milk, beating well after each addition.

Pour batter into greased 13x9-inch baking pan. Bake for 45 to 55 minutes or until
toothpick inserted in center comes out clean. Cool completely.

Meanwhile, beat 1/2 cup butter and cooled chocolate in large bowl at medium
speed until creamy. Gradually add powdered sugar, alternately with 1/4 cup milk
and 2 teaspoons vanilla and scraping bowl occasionally, until well mixed. Frost
cooled cake. Sprinkle with decorator sprinkles, if desired.

Recipe Tip
Add 1 to 2 tablespoons additional milk to frosting for desired spreading
consistency.
Recipe Tip:
This cake is very versatile. Frost the cake or, leave unfrosted and top each
serving with sliced strawberries and whipped cream.

Best Chocolate Buttercream Frosting

1/2 cup Butter, softened


2 1/2 cups powdered sugar
1/4 cup unsweetened cocoa
Dash salt
1/4 cup Heavy Whipping Cream
1 (1-ounce) square unsweetened baking chocolate, melted
1 tablespoon light corn syrup

Beat butter in medium mixer bowl at medium speed until creamy. Gradually add
powdered sugar, cocoa and salt alternately with whipping cream and melted
chocolate, scraping bowl often, until well mixed. Stir in corn syrup.

TIP: This recipe will be enough to frost one (13x9-inch) cake or 12 cupcakes.

Best Buttercream Frosting

3/4 cup LAND O LAKES® Butter, softened

6 cups powdered sugar


1/8 teaspoon salt
1/3 cup LAND O LAKES™ Half & Half
1 teaspoon vanilla
2 tablespoons light corn syrup

Beat butter in large bowl at medium speed until creamy.

Gradually add powdered sugar and salt alternately with half & half and vanilla,
scraping bowl often, until well mixed. Stir in corn syrup.

VARIATIONS:

Chocolate Frosting: Add 2 to 3 squares melted and cooled unsweetened baking


chocolate.

Lemon or Orange Frosting: Stir in 1 tablespoon freshly grated lemon or orange


peel.

Creamy Coconut Frosting: Stir in 1 1/2 teaspoons coconut extract or flavoring.

Birthday Cake
Cake Ingredients:

3 cups all-purpose flour


1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup LAND O LAKES® Butter, softened
4 eggs
1 tablespoon vanilla
1 cup milk

Frosting Ingredients:

3/4 cup LAND O LAKES® Butter, softened

6 cups powdered sugar


1/8 teaspoon salt
1/3 cup LAND O LAKES® Heavy Whipping Cream

1 teaspoon vanilla
2 tablespoons light corn syrup

Heat oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Set aside.

Combine flour, baking powder and 1/2 teaspoon salt in large bowl. Set aside.

Beat 1 1/2 cups sugar and 3/4 cup butter in large bowl at medium speed,
scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well
after each addition. Add 1 tablespoon vanilla. Reduce speed to low. Add flour
mixture alternately with milk, beating well after each addition just until mixed.

Divide batter evenly between prepared pans. Bake for 29 to 34 minutes or until
toothpick inserted near center comes out clean. Cool on wire racks 10 minutes.
Loosen cake by running knife around inside edge of pans. Carefully remove cake
from pans; cool completely.

Beat 3/4 cup butter in large bowl at medium speed until creamy. Gradually add
powdered sugar and 1/8 teaspoon salt alternately with whipping cream and 1
teaspoon vanilla, scraping bowl often, until well mixed. Stir in corn syrup.
To assemble, place 1 cake layer on serving plate, bottom-side up; frost top.
Place remaining cake layer over frosting, bottom-side down; frost top and sides
of cake. Decorate as desired.

FROSTING VARIATIONS:

Chocolate Frosting: Add 2 to 3 squares melted unsweetened baking chocolate.

Lemon or Orange Frosting: Stir in 1 tablespoon freshly grated lemon or orange


peel.

Coconut Frosting: Stir in 1 1/2 teaspoons coconut extract or flavoring.

Bittersweet Chocolate Pound Cake


Cake Ingredients:

2 cups all-purpose flour


1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups water
2 tablespoons instant coffee granules
3 (2-ounce) bars NESTLE® Unsweetened Baking Chocolate, broken
into pieces
2 cups sugar
1 cup LAND O LAKES® Butter, softened
1 teaspoon vanilla
3 eggs
Glaze Ingredients:

1 (2-ounce) bar NESTLE® Unsweetened Baking Chocolate, broken


into pieces
3 tablespoons LAND O LAKES® Butter
1 1/2 cups sifted powdered sugar
2 to 3 tablespoons water
1 teaspoon vanilla
Powdered sugar, if desired

Heat oven to 325°F. Grease 10-inch Bundt® pan. Set aside.

Combine flour, baking powder and baking soda in small bowl. Set aside.

Bring water and coffee granules to boil in small saucepan; remove from heat.
Add 3 bars (6 ounces) baking chocolate; stir until smooth.

Combine sugar, butter and 1 teaspoon vanilla in large bowl. Beat at medium
speed, scraping bowl often, until creamy. Increase speed to high. Add eggs; beat
5 minutes. Reduce speed to low; gradually add flour mixture alternately with
chocolate mixture until well mixed. Pour into prepared pan.

Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool 30 minutes.

Meanwhile, melt 1 bar (2 ounces) baking chocolate and 3 tablespoons butter in


small heavy saucepan over low heat, stirring constantly, until smooth (1 to 2
minutes). Remove from heat. Stir in powdered sugar alternately with water until
desired glazing consistency. Stir in 1 teaspoon vanilla. Drizzle cooled cake with
glaze; sprinkle with powdered sugar, if desired.

Chinese Fruit Pie


1/2 stick butter (melted)
1 c. sugar
2 eggs
2 tsp. vinegar
1/3 c. raisins
1/2 c. coconut
1/2 c. pecans
Mix all ingredients and pour into unbaked pie shell. Bake 350 degrees for 35 to
40 minutes.

Cool Whip Dessert


2 containers LaCreme
2 pkgs. pistachio JELLO instant pudding
2 (16 oz.) cans pineapple chunks
1 bag of white mini marshmallows
1 sm. container of candy sprinkles
Soften both containers of LaCreme in a large bowl. Add both packages of
pudding, blend until smooth. Drain cans of pineapple, add to mixture. Add
marshmallows Set in refrigerator for at least 45 minutes or until firm. When
serving put in dish and sprinkle lightly with candy sprinkles. Serves 12.
Custard Tarts - Dessert
Ingredients:
3 cups (750ml) all-purpose flour
1 teaspoon (5ml) salt
1 cup (250ml) vegetable shortening or lard
4 to 6 tablespoons (60 to 90ml) hot tap water
3 eggs
1/3 cup (80ml) sugar
1 1/2 cups (375ml) milk
Directions
Combine flour and ½ teaspoon (2ml) of salt in mixing bowl. Cut in shortening until
mixture resembles breadcrumbs. Mix in enough water to form a dough ball. Cut
in half. Roll out each half on lightly floured surface until 1/8 inch (0.5cm) thick.
Cut 12 circles from each half 3 inches (8cm) in diameter. Fit pastry circles into
greased muffin cups, pressing sides so they reach rims. Beat eggs. Stir in sugar
and remaining ½ teaspoon (2ml) salt. Gradually blend in milk. Spoon about 2
tablespoons (30ml) egg mixture into each pastry. Bake in preheated 350F (180C)
oven until knife inserted in centre of custards comes out clean. 25 to 30 minutes.
Remove tarts from pan. Cool on wire racks.

Mango Ice Cream - Dessert


Ingredients
1 can Condensed Milk
12 oz. Whipped cream (Cool whip)
1 can Mango pulp (Alphonso) (can replace the Mango pulp with any other pureed
fruit)
It is very confusing to describe quantities as 1 can. Well, I do not remember the
exact numbers so let me describe the sizes. The Mango pulp can is about 6" high
and 3" in diameter. I think it is the only size available in an Indian store. The
condensed milk can is about 3" high and about 2.5" in diameter and should be
available in your neighbourhood grocery store.
Directions
Mix all of the pulp, condensed milk and whipped cream in a bowl. Put in the
freezer for about 8 hours.

Oatmeal Date Bars


Ingredients
1 cup of white flour
1 cup of raw oatmeal
2/3 cup of packed brown sugar (or 1/2 cup regular sugar plus 1/4 cup of date
syrup)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup of butter or margarine, softened
1 cup of packed, chopped pitted dates, 1/2 cup of water, and juice of a lemon
(or 1 cup of date paste and 3 Tablespoons of butter)
1/3 cup of chopped nuts (optional)
Directions
Make the filling by boiling the dates with the water for about 5 minutes or until
bubbly and soft. Remove from heat and add the lemon juice and nuts.
(Alternatively, heat the date paste with the 3 Tablespoons of margarine and
nuts.)
In a mixing bowl, combine the flour, oatmeal, sugar, baking soda, and baking
powder. Cut in the margarine until the mixture resembles course crumbs. Press
2/3 of the flour mixture in a 9" x 9" baking pan. Spread the filling over it. Sprinkle
the remaining flour mixture over the top. Very lightly press the top. (You want the
top to be flaky, so press only to help the crumbs stick on once cooked.) Bake in a
350 degree F oven for about 30-35 minutes or until the top is golden. Cut into
squares and serve warm or cool.
Batlawa
Ingredients
1/2 pkg. fillo
3/4 lb. walnuts (ground)
1/2 lb. melted butter
1 1/2 cups sugar-honey syrup
Directions
Spread enough butter in bottom of 9" X 13" pan to coat. Place 1 sheet of fillo,
folded in half, in pan. Coat with a layer of butter. Place 2 more fillo sheets.
Continue until almost 2/3 of the sheets are used. Evenly spread layer of walnuts,
to about 1/2" & from edge of pan. Finish fillo/butter layers until fillo is used up.
Make sure to spread top layer with butter. With a sharp knife, cut batlawa into
pieces - cut vertically in one direction, then diagonally in the other direction. Bake
at 350 for 25 to 30 minutes until golden brown. Let cool completely. Pour sugar
syrup over Batlawa. Let stand a few hours to overnight to absorb syrup.
Syrup (make a day ahead):
Ingredients
1 1/2 cup sugar
3/4 cup water
juice of a half of lemon
1 cinnamon stick (optional)
Directions
Let ingredients come to a boil. Lower heat to let boil, but do not over boil. Let
cook for 15 minutes or until soft ball stage. Cool. If desired, 1/4 cup of honey can
be added for flavour. After cooled, if too thick, add a little hot water then mix well.
If too thin, reheat and boil longer.
Turkish Delight - Dessert

Ingredients
rind of 1 medium lemon
rind of 1 medium orange
1/4 cup (2 fl oz) orange juice
2 tablespoons lemon juice
3 cups caster sugar (superfine)
1/2 cup (4 oz) water
2 tablespoons gelatin
1 cup (8 fl oz) water, extra
2/3 cup corn flour (cornstarch)
3-4 drops orange or rose flower water
red food coloring
1/2 cup icing (confectioners) sugar

Directions
Line base and sides of a deep 17 cm (6 3/4 inch) square cake tin with aluminum
foil, leaving edges overhanging. Brush foil with oil or melted butter. Remove
white pith from rinds.
Combine rinds, juices, sugar and water in large heavy-based pan. Stir over
medium heat without boiling until sugar has completely
dissolved. Brush sugar crystals from side of pan with a wet pastry brush. Bring to
boil, reduce heat slightly and boil without stirring
for 5 minutes or boil until a teaspoon of mixture dropped into cold water forms
long threads, or if using a sugar thermometer it must
reach 105 C (221 F). Combine gelatine with 1/2 cup (4 fl oz) extra water in bowl.
Stir over hot water until dissolved. In separate bowl combine corn flour with
remaining water, mix until smooth.
Add gelatin and corn flour mixtures to sugar syrup. Stir over medium heat until
mixture boils and clears. Stir in flower water and a few drops red food colouring.
Strain mixture into tin;refrigerate over night. When set peel off foil and cut into
squares. Roll in icing sugar.

Butterscotch - Dessert
Ingredients
1 lb Light Brown sugar
¼ pint Water
2 oz Unsalted butter
Directions
Put the sugar and water in a large heavy-based saucepan, with a sugar
thermometer attached, and heat gently until dissolved. Bring to the boil, then boil
until the temperature reaches the soft crack stage 270 °F, when a little of the
syrup dropped into cold water separates into hard but not brittle threads. Brush
down the sides of the pan occasionally with a pastry brush dipped in cold water.
Add the butter a little at a time, stirring until dissolved before adding any more.
Pour into a greased 7 inch square tin. Mark into squares when almost set. When
set, break along the marked lines. Store in an airtight container.

Queen of Puddings - Dessert


Ingredients
1 pint Milk
1oz Butter
12oz Golden Caster Sugar Finely Grated Rind of 1 Lemon
4 Large Eggs, separated
3oz Fresh White Breadcrumbs
2lb Rhubarb, cut in (1 inch) pieces
Salt
1oz Flaked Almonds
Directions
Butter a 1.8 litre (3 pint) ovenproof dish. Put the milk, butter, (2oz) of the sugar
and the lemon rind in a saucepan and heat until the butter has melted. Whisk the
egg yolks in a bowl, stir in the hot milk mixture gradually, then stir in the
breadcrumbs. Transfer to the prepared dish and leave to stand for 15 minutes.
Preheat the oven to 350ºF. Cook the custard layer for 20-30 minutes in the
middle of the oven until just lightly set. (The timing will depend on the shape of
your dish and the depth of the custard layer). Place the rhubarb in a wide,
shallow pan with (4oz) of the sugar and cook over a high heat, stirring frequently
for 10-12 minutes until the fruit is tender and reduced to a thick purée with no
excess liquid. Leave to cool slightly. Whisk the egg whites with a pinch of salt
until they hold stiff peaks, then whisk in the rest of the sugar, a spoonful at a
time, to make a glossy white meringue.
Spoon the rhubarb over the custard layer, then spread the meringue over the
rhubarb, starting at the edge and working in to the centre (this stops the rhubarb
bubbling at the sides). Sprinkle with almonds and put in the oven for a further 15
minutes. Serve warm, with pouring cream if you like.

Caramel-Walnut Torte - Dessert


Ingredients
CRUST:
10 tablespoons (1-1/4 sticks) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1-1/2 teaspoons grated lemon peel
1/4 teaspoon salt
3 cups all purpose flour
2 tablespoons (about) water
FILLING:
1-1/4 cups sugar
1/3 cup water
1 cup whipping cream
2 tablespoons honey
2-1/2 cups walnut halves, toasted, coarsely chopped (about 9 ounces)
non-stick vegetable oil spray
1 egg yolk, beaten to blend (for glaze)

Directions
FOR CRUST: Using electric mixture, beat butter, sugar, egg, lemon peel, and
salt in large bowl to blend. Gradually add flour and beat until mixture holds
together, adding water by tablespoonfuls if dough is dry. Gather dough into ball;
flatten in disk. Wrap in plastic and refrigerate 30 minutes.
FOR FILLING: Stir sugar and 1/3 cup water in heavy medium saucepan over
medium-low heat until sugar dissolves. Increase heat; boil without stirring until
syrup turns deep amber, brushing down sides of pan with wet pastry brush and
swirling pan occasionally, about 8 minutes. Turn off heat. Add cream and honey
(mixture will bubble vigorously); stir over low heat to dissolve any caramel bits.
Mix in walnuts. Cool to room temperature.
Preheat oven to 350 F. Spray 9-inch-diameter spring form pan with non-stick
spray. Divide dough into 3 pieces, 2 slightly large than the third. Roll out 1 larger
dough piece on lightly floured surface to 10-inch round. Transfer to prepared pan;
press onto bottom and slightly up sides of pan. Divide smaller dough piece in 2
balls. Roll each ball into 14-inch-long rope. Coil each rope around bottom edge of
pan, pressing against sides. Press coiled dough up sides of pan, forming 1-1/2-
inch high sides.
Spoon filling into dough-lined pan (pan will not be completely filled). Roll out
remaining dough piece on lightly floured work surface to 9-1/2 inch round. Place
atop filling. Press dough edges together to seal and enclose filling.
Brush top crust with egg yolk. Pierce top in several places to allow steam to
escape. Bake until crust is golden brown, about 40 minutes. Transfer to rack and
cool. Cut around pan sides to loosen torte. Release pan sides.
Cut torte into wedges and serve.
Black Forest Cake - Dessert
Ingredients:
6 eggs, room temperature
1 cup granulated sugar
3/4 all-purpose flour
1/2 cup cocoa
1/2 cup butter or margarine, melted and cooled
1 tsp vanilla
Directions
Preheat oven to 350F. Beat eggs in mixing bowl until frothy.
Gradually add sugar beating until light colored and thick. Sift flour and cocoa over
batter 1/2 at a time. Gently fold in after each addition.Fold butter and vanilla in
gradually. Divide batter among 3 greased round 8 inch pans. Bake in oven for
about 20 to 30 minutes until and inserted wooden pick comes out clean. Let
stand for 5 to 10 minutes. Turn onto racks to cool.
Ingredients:
2 14-oz cans cherries, drained, reserve juice and a few whole cherries
1/4 cup Kirsch liqueur or sherry
reserved cherry juice
2 tbsp cornstarch
2 tbsp granulated sugar
1 tsp lemon juice
2 cups whipping cream
1/4 cup cocoa
2 tbsp granulated sugar
1 tsp vanilla
1/4 cup butter or margarine, softened
2 cups icing sugar
1/2 cup cocoa
1/4 cup prepared coffee
1 semisweet baking chocolate square
Directions
After draining cherries remove the whole cherries for garnish and cut the rest in
half, removing stones. Reserve 15 to 20 halves to
press into icing rims. Sprinkle kirsch over cake layers. Use more if you like. Put
cherry juice, cornstarch, sugar and lemon juice into small saucepan. Whisk
together over medium heat until it boils and thickens. Cool. Stir in cherry halves.
Beat cream in mixing bowl until fairly thick. Add cocoa, sugar and vanilla. Beat
until stiff.
Mix all ingredients together well adding small amounts of icing sugar or coffee as
needed to make proper consistency for piping.
Now pipe a rim of icing around outside edge of 1 cake layer on serving plate.
Spoon 1/2 thickened cherries in center. Press a few cherry halves down slightly
in icing rim. Spoon about 1/3 whipped cream over top. Repeat with second layer.
Spread remaining icing on third layer and place on top. Cover with remaining 1/3
whipped cream. Garnish with whole cherries arranged in a circle. Warm
chocolate square slightly. Using vegetable peeler, peel chocolate forming curls.
Put these in center of cherries.

Cherry Cake - Dessert


Ingredients:
1-1/2 cups milk
4 eggs
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons vanilla extract
2 to 3 cups fresh black sweet cherries, pitted; or
drained, canned, pitted Bing cherries; or frozen
sweet cherries, thawed and drained
confectioners' (powdered) sugar
Directions
Preheat the oven to 350 degrees.
To make the batter in a blender, combine the milk, eggs, flour, sugar and vanilla
in the blender jar,and whirl them at high speed for a few seconds.
Turn the machine off and scrape down the sides of the jar with a rubber spatula,
then
blend again for about 40 seconds.
To make the batter by hand, stir the flour and eggs together in a large mixing
bowl, and slowly stir in the milk, sugar, and vanilla extract. Beat with a whisk or a
rotary or electric beater until the flour lumps disappear and the batter is smooth.
Pat the cherries completely dry with paper towels, then spread them evenly in a
shallow, buttered baking dish or pan that holds 5 to 6 cups and is about 2" deep.
Pour in the batter. Bake on the middle shelf of the oven for 1-1/2 hours, or until
the top is golden brown and firm to the touch.
Dust lightly with confectioners' sugar, and serve the clafoutis while it is still warm.

Dutch Apple Pie - Dessert


Ingredients:
1 pound flour
1/2 pound butter
1/2 pound sugar
1 tsp baking soda
1 pinch of salt
2 eggs
2 pounds of apples
1 portion of sliced white almonds
some currants of sultanas (raisins of the pale white or yellow sultana grape)
lemon juice (from 1 or 2 lemons)
2 tsp cinnamon
1/2 teaspoon of cloves

Directions
Peel, cut, slice and dice the apples. Put lemon juice over them to prevent from
turning brown. Mix with half of the sugar, with almonds, currants/sultanas,
cinnamon and cloves and leave it alone for some time. Take the rest of the
sugar, 1 egg and most of the butter and mix it with a fork. Then mix the flour,
baking soda and salt in, bit by bit until you cannot mix in any more flour (dough
should have tendency to form cracks and break into pieces, but still be one
coherent lump of dough). Butter a spring-form pan. Take half of the dough and
spread it over the bottom (evenly). Take half of the rest of the dough and spread
it over the side (also evenly) up to half the height of the spring-form. Put in the
apple and almond mix, and push it down in the dough as far as possible. Make
little snake-like dough things from the rest of the dough, and put them zig-zag
over the pie. Beat the last egg and spread it over the pie.
Bake in the oven at 375°F for 60-75 minutes. Serve with whipped or ice-cream.

Almond Paste - Dessert


Ingredients
1 lb almonds
1lb icing sugar
2 oz butter 2 eggs or egg yolks
5 drops of almond essence
Directions
Blanch the almonds and remove their skins. Grind the almonds, mix with the
sugar then add the eggs and essence. Keep refrigerated if not used right away.

Marzipan - Dessert
Ingredients
1 lb. almonds, blanched and skins removed
1lb. powdered sugar
1 egg white
Directions
Grind the almonds. Add sugar, mix well. Add the egg white mix well. A small
quantity of rose water can be used instead of egg white. Keep stored in the
refrigerator. Add food colouring if desired. When rolling marzipan out use
powdered sugar to keep it from sticking.
Kèiskuch - Dessert
(Cheese Cake)
Ingredients:
2 cups flour
1 tablespoon sugar
½ teaspoon salt
½ cup butter
2 teaspoons baking powder
2/3 cup milk

Directions
Mix dry ingredients, add shortening, then milk. Roll and place in a cake tin.

Filling:
Ingredients
1 pound curd cheese
3 eggs beaten
½ cup cream
Juice and rind from 1/2 lemon
¾ cup sugar
¼ teaspoon salt

Directions
Mix and pour on dough, bake at 375°C for 35 minutes.
Use only the egg yolks in the filling.

Croatian Bow Knots - Dessert


Ingredients:
2 eggs
2 tbsps sugar
1 tsp melted butter
2 cups flour
1/2 cup milk
1/2 tsp salt
Directions
Mix eggs and sugar together and add melted butter and salt. Add flour and milk;
mix well. Roll out thin as for noodles and then cut in shapes as desired. (I cut
mine into very think 1" x 3-1/2" strips and fold them into a knot before frying).
Deep fry in hot vegetable oil and when lightly brown (they should start rising to
the top at this point) remove them to a platter and sprinkle generously with
powdered sugar.

Pom Koek - Dessert


(Belgian Coffee Cake)
Ingredients:
3 cups flour
1/2 cup sugar
1 t soda
1 t cinnamon
1/4 t cloves
1 t salt
Mix together
1 cup honey
1 cup hot coffee
1 egg
1/3 cup Mazola oil

Directions
Mix together dry ingredients. Mix with dry ingredients, using a spoon.
Bake in 9x4x2" pan Butter pan and put a piece of waxed paper in bottom so the
cake will come out easily.
Bake at 350F for 30 minutes. You cannot see when it is done; use a tooth pick to
see if centre is done. Serve with butter, sliced thinly.

Filled Custard - Dessert


Ingredients:
For filling:
2 cups of finely shredded coconut
1 cup of palm sugar
1/2 cup of water
For the wrapping:
2 cup sticky rice flour
1 cup of warm water
For the topping:
1 3/4 cups of coconut milk
1/2 cup rice flour
2 teaspoons of salt

Directions
The filling: mix the ingredients and cook them until it looks right.
The wrapping: mix the flour with warm water. Use your hands to beat it until it is
well blended. Make balls of 1/2 inch diameter before flattening it thin enough to
wrap the filling ball.
The topping: Mix the ingredients and heat it at medium temperature.
Constantly stir it with spatula until it begins to set.
Put the wrapped ball in a small paper cake cup and top it with the topping.
Steam all these cups for about 10 minutes. Serve when it is a bit cooled off.

Leche Asada - Dessert


Ingredients
1 can of sweetened, condensed milk
1 can of evaporated milk
1 cup sugar
1 tsp vanilla extract
8 eggs, beaten
1/4 cup water
Directions
Mix the condensed milk, evaporated milk, 1/2 cup of sugar, the vanilla, and eggs.
In a saucepan dissolve 1/2 cup sugar in 1/4 cup of water, heat carefully until it
becomes syrupy and slightly tan.
Pour the caramel in a glass baking dish and pour the milk mixture on top.
Take a slightly larger glass dish and fill halfway with water. Place the dish with
the milk mixture inside the larger dish and cover everything with aluminium foil.
Cook in a 400-degree oven for 30-45 minutes or until the custard is completely
cooked. (In Spanish this method of cooking is called baño maría.)
Serve slightly chilled.

ALFAJORES DANUBIO - Dessert


(Sweet Layered Pastries)
Ingredients:
250 grams ground almonds
300 grams butter
225 grams confectioner's sugar
rind of 1 lemon
vanilla essence
3 eggs
almond essence
1/4 kg plain flour
Directions
Beat the butter with the sugar and essences.
Add the eggs one at a time. Incorporate
the flour and the almonds and knead lightly.
Place dough in the fridge for about 1/2 hour.
Roll out the dough and cut out rounds.
Bake for about 20 minutes on greased and
floured baking sheets.
Take 2 rounds and put the together with
marmelade, melted chocolate or dulce de leche...
then you can also roll the wet edges in
shaved coconut.

Chocolate Chip Cookies Recipe - Dessert


Ingredients
1 1/2 cup butter or margarine
2 2/3 cup brown sugar firmly packed
4 eggs
2 ts vanilla
4 1/2 cups flour
2 ts baking soda
1 ts salt
12 oz chocolate chips
1 cup walnuts
Directions
Mix butter, brown sugar together. The longer mixed the smoother the cookie. Add
eggs, vanilla. Add the rest of the ingredients. Bake in 320 oven for 10-12
minutes. Cookies should still be fairly soft to the touch when removed from the
oven. Chocolate chip cookies are great for any occasion.

Crispy Chocolate Ice Cream Mud Pie


Ingredients:
• 1/2 cup HERSHEY'S Syrup or HERSHEY'S WHOPPERS Chocolate Malt
Syrup
• 1/3 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S
Semi-Sweet Chocolate Chips
• 2 cups crisp rice cereal
• 4 cups (1 qt.) vanilla ice cream, divided
• 4 cups (1 qt.) chocolate ice cream, divided
• Additional HERSHEY'S Syrup or HERSHEY'S WHOPPERS Chocolate
Malt Syrup
Directions:
1. Butter 9-inch pie plate.

2. Place 1/2 cup chocolate syrup and chocolate chips in medium microwave-safe
bowl. Microwave at MEDIUM (50%) 45 seconds or until hot; stir until smooth.
Reserve 1/4 cup chocolate syrup mixture; set aside. Add cereal to remaining
chocolate mixture, stirring until well coated; cool slightly.

3. Press cereal mixture, using back of spoon, evenly on bottom and up sides of
prepared pie plate to form crust. Place in freezer 15 to 20 minutes or until crust is
firm. Spread half of vanilla ice cream into crust; spoon reserved 1/4 cup
chocolate syrup mixture over layer. Spread half of chocolate ice cream over
sauce.

4. Top with alternating scoops of vanilla and chocolate ice cream. Cover; return
to freezer until serving time. Drizzle with additional syrup just before serving. 8
servings.
Rocky Road Tasty Team Treats
Ingredients:
• 1-1/2 cups finely crushed thin pretzels or pretzel sticks
• 3/4 cup (1-1/2 sticks) butter or margarine, melted
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Milk
Chocolates
• 3 cups miniature marshmallows
• 1-1/3 cups coarsely chopped pecans or pecan pieces
Directions:
1. Heat oven to 350°F. Grease bottom and sides of 13x9x2-inch baking pan.

2. Combine pretzels and melted butter in small bowl; press evenly onto bottom of
prepared pan. Spread sweetened condensed milk evenly over pretzel layer; layer
evenly with chocolates, marshmallows and pecans, in order. Press down firmly
on pecans.

3. Bake 20 to 25 minutes or until lightly browned; cool completely in pan on wire


rack. Cut into bars. About 36 bars.

Quick Creamy Chocolate Pudding


Ingredients:
• 2/3 cup sugar
• 1/4 cup HERSHEY'S Cocoa
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2-1/4 cups milk
• 2 tablespoons butter or margarine
• 1 teaspoon vanilla extract
• Whipped topping(optional)
Directions:
1. Stir together sugar, cocoa, cornstarch and salt in medium saucepan; gradually
stir in milk.

2. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1
minute. Remove from heat; stir in butter and vanilla. Pour into individual dessert
dishes. To avoid a skin from forming on top, press plastic wrap directly onto
surface; serve warm or refrigerate at least 2 hours. Garnish with whipped
topping, if desired. 4 to 5 servings.

MICROWAVE DIRECTIONS:
1. Stir together sugar, cocoa, cornstarch and salt in large microwave-safe bowl;
gradually stir in milk.

2. Microwave at HIGH (100%) 7 to 10 minutes or until mixture comes to full boil,


stirring every 2 minutes. Stir in butter and vanilla. Pour into dishes and serve as
directed above.

Brownie A La Mode Sundae


Ingredients:
• 1 brownie square
• Vanilla ice cream
• HERSHEY'S Double Chocolate Sundae Syrup
• Whipped cream
• Toasted almonds OR HERSHEY'S MINI KISSES Brand Milk Chocolates
Directions:
1. Place brownie square on microwave-safe plate. Microwave at HIGH (100%) 15
seconds or until warm.
2. Place scoop of vanilla ice cream on top of brownie. Top with sundae syrup and
whipped cream. Garnish with almonds and/or chocolates.
Cookie Pizza
Ingredients:
• 1 package (18 oz.) refrigerated sugar cookie dough
• 12 assorted HERSHEY'S MINIATURES Chocolate Bars, unwrapped
• 1/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S
Semi-Sweet Chocolate Chips or HERSHEY'S Milk Chocolate Chips
• 1/4 cup REESE'S Peanut Butter Chips
• 1/4 cup HERSHEY'S Premier White Chips
• 1 bag (10-1/2 oz.) miniature marshmallows
• 1/4 cup HERSHEY'S MILK DUDS Candy made with chocolate and
caramels
Directions:
1. Heat oven to 350°F. Press cookie dough evenly onto 12-inch pizza pan. Bake
15 to 17 minutes or until lightly browned. Meanwhile, break or cut chocolate bars
into about 1/4-inch pieces.

2. Remove cookie from oven. Evenly sprinkle surface with chocolate chips,
peanut butter chips, white chips and chocolate bar pieces. Cover "toppings" with
marshmallows. Sprinkle surface with chocolate covered caramel candies. Return
to oven; bake additional 5 minutes or until marshmallows are puffed and lightly
browned. Cool. Cut into triangles. About 12 slices.

Marbled Cheesecake Bars


Ingredients:
• CHOCOLATE CRUST(recipe follows)
• 3 packages (8 oz. each) cream cheese, softened
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 3 eggs
• 2 teaspoons vanilla extract
• 4 sections (1/2 oz. each) HERSHEY'S Unsweetened Chocolate Baking
Bar, melted
Directions:
1. Prepare CHOCOLATE CRUST. Heat oven to 300°F.

2. Beat cream cheese in large bowl until fluffy. Gradually add sweetened
condensed milk, beating until smooth. Add eggs and vanilla; mix well.

3. Pour half of batter evenly over prepared crust. Stir melted chocolate into
remaining batter; drop by spoonfuls over vanilla batter. With metal spatula or
knife, swirl gently through batter to marble.

4. Bake 45 to 50 minutes or until set. Cool in pan on wire rack. Refrigerate


several hours until chilled. Cut into bars. Cover; store leftover bars in refrigerator.
24 to 36 bars.

CHOCOLATE CRUST: Stir together 2 cups vanilla wafer crumbs (about 60


wafers), 1/3 cup HERSHEY'S Cocoa and 1/2 cup powdered sugar in medium
bowl. Stir in 1/2 cup (1 stick) melted butter or margarine until well blended. Press
mixture firmly on bottom of 13x9x2-inch baking pan.

Black Magic Cake


Ingredients:
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk or sour milk*
• 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1
cup boiling water
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one
13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large
bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of
mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or


until wooden pick inserted in center comes out clean. Cool 10 minutes; remove
from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12
servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Chocolatetown Special Cake


Ingredients:
• 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 1/2 cup boiling water
• 2/3 cup shortening
• 1-3/4 cups sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1-1/3 cups buttermilk or sour milk*
• ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together cocoa and water in small bowl until smooth. Beat shortening,
sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour,
baking soda and salt; add to shortening mixture alternately with buttermilk,
beating until well blended. Add cocoa mixture; beat well. Pour batter into
prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with
ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.

* To Sour Milk: Use 4 teaspoons white vinegar plus milk to equal 1-1/3 cups.

One-Bowl Buttercream Frosting

6 tablespoons butter or margarine, softened


2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in small bowl. Add powdered sugar and cocoa alternately with milk;
beat to spreading consistency (additional milk may be needed). Stir in vanilla.
About 2 cups frosting.
Chocolate Snowballs
A list of ingredients you will need:
8 - ounces unsweetened chocolate, coarsely chopped
1/2 cup - milk
1 - (1-lb.) pkg. Domino® Confectioners Sugar (approx. 3 3/4 cups) divided
1 cup - chopped nuts

Quick Tip »
To serve: Put chocolate snowballs in foil paper candy cups available at cake
decorating and candy supply stores. Tip: If mixture is dry and hard to handle, add
1-2 tablespoons of milk.
Instructions »
In a 2-quart saucepan over low heat, melt chocolate with milk. Set aside 1/2 cup
confectioners' sugar. Add remaining to chocolate mixture, stirring until well
blended. Add nuts. Refrigerate 15 minutes or until easy to roll.

Lightly dust hands with confectioners' sugar. Roll chocolate into 1-inch balls.
Sprinkle with remaining confectioners' sugar. Refrigerate until ready to serve.

Makes about 5 dozen cookies.

Crunchy Munchies
A list of ingredients you will need:
1 cup - old-fashioned or quick-cooking rolled oats
1/3 cup - firmly packed Domino® Light Brown Sugar
1/3 cup - butter or margarine, melted
1/3 cup - coarsely chopped nuts
1/4 teaspoon - ground cinnamon

Quick Tip »
Crunchy Munchies may also be prepared in the oven. Spread oat mixture on
ungreased baking sheet. Bake in 350°F oven for 15 minutes or until golden
brown; stirring every 5 minutes. Let cool.
For something different, try Peanut Crunchy Munchies. Use 1/3 cup chopped
peanuts in place of nuts and omit cinnamon.
Instructions »
In medium bowl, combine all ingredients; mix well. Cook in 10-inch skillet over
medium heat, stirring constantly 5 to 7 minutes or until golden brown.

Using a spatula, spread on ungreased baking sheet to cool; store in tightly


covered container in refrigerator up to 2 weeks. Serve over ice cream, frozen
yogurt, fresh fruit, cupcakes or pudding. Combine with popcorn or pretzels for
more fun combinations.

Dreamy Divinity
A list of ingredients you will need:
2 1/2 cups - Domino® Granulated Sugar
1/2 cup - light corn syrup
1/2 cup - water
2 eggs whites
1 teaspoon - vanilla
1 to 2 drops - desired food coloring
1/2 cup - chopped nuts (optional)

Quick Tip »
Divinity may also be poured into a buttered, 8-inch square pan.

Instructions »
In a heavy 2-quart saucepan, combine sugar, corn syrup and water. Cook over
medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve
sugar. This should take 5-7 minutes. Carefully clip candy thermometer to side of
pan.
Cook over medium heat, without stirring, to 265°F or hard ball stage. Reaching
hard ball stage should take about 15 minutes.

Remove saucepan from heat; remove thermometer from saucepan. In a large


mixer bowl, immediately beat egg whites on medium speed untill stiff peaks form.

Gradually pour hot mixture in a thin stream slightly less than 1/8-inch diameter,
over egg whites beating with the electric mixer on high speed about 3 minutes.

Add vanilla and food coloring, if desired. Continue beating on high speed about
5-6 minutes, scraping the sides of the bowl occasionally, just until candy starts to
lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound
on itself and not disappear into remaining mixture.

Drop a tablespoonful of mixture onto waxed paper. If it stays mounded in a soft


shape, it is beaten properly. Immediately stir in nuts, if desired. Quickly drop the
remaining mixture from a teaspoon onto a baking sheet lined with waxed paper.
If mixture flattens, beat 1/2-1 minute more.

Makes about 36 pieces.

Marzipan
A list of ingredients you will need:
1 - (7 oz) pkg. almond paste (3/4 cup)
3/4 cup - Domino® Superfine Sugar
2 tablespoons - light corn syrup
1/4 teaspoon - almond extract
Food coloring (optional)

Quick Tip »
Marzipan is a sweet, shapable mixture of almond paste and sugar that is often
tinted and formed into shapes, including miniature fruits or flowers for cake
decoration. It is also rolled and cut into decorative shapes using cookie cutters.
Instructions »
Break almond paste into small pieces. Place in food processor. Add sugar and
process until mixture is texture of coarse meal. Add corn syrup and almond
extract and process until blended. Test with a tablespoon of mixture, rolling
between palms. If mixture is crumbly, add additional corn syrup, by teaspoonfuls,
until mixture holds together.

Tint with food coloring paste by breaking off a piece of marzipan and kneading in
desired color.

Makes 15 ounces.

Tip: When working with marzipan, have confectioners' sugar spread out on a
sheet of waxed paper nearby. Dip your cookie cutters or hands into sugar when
needed to prevent sticking.

BARFI

Traditional Milk Burfi


Making Traditional Khoya:
Khoya or Khoa is made by simmering milk in an iron karahi for several hours,
over a medium fire. The gradual vaporization of its water content leaves
coagulated solids in milk, which is khoya. 175–180°F (about 80°C) is ideal
temperature to avoid boiling and to minimize scorching. Other quick way of
making khoa is to continue mixing full fat milk powder to skimmed milk until it
becomes khoya.
2 cups khoya (recipe using US ingredients)
2 cups sugar
2/3 tsp cardamom powder and a few coarsely crushed cardamom seeds
a pinch of nutmeg powder
Spread the khoya let it dry a bit. Add a bit of water to the sugar until it gets wet.
Cook the sugar on medium flame until it froths and starts sticking to the sides.
Now add the cardamom powder and nutmeg and mix well. Now the khoya and
mix well and while adding it immediately remove from the stovetop and mix well.
Now spread the mixture evenly on a greased metal tray. Top it off with sliced
almonds, coarsely chopped pistas or whole charoli.
Charoli : (Buchanania Lanzan) is a small rounded lentil shaped almond flavored
seed, they kinda taste like pine nuts. They are used to top many Indian desserts.

Quick Microwave Barfi


3 lbs ricotta cheese
4 ounces unsalted butter
2 1/2 cups sugar
2 1/2 cups non-fat powdered milk
1 1/2 cups coarsely crushed almond
2 teaspoons crushed cardamom
6 edible silver foil, garnish (Varak) (optional)
Cook the Ricotta cheese and butter on low to medium heat. (Sometimes the
Ricotta splatters; keep it half covered at low to medium heat, stirring often to
avoid burning.) After about ½ hour, stir in the sugar and dry milk. Cook, while
stirring, until the Ricotta is of dry consistency, like paste that can be easily spread
(10 to 15 minutes). Mix in the almonds and crushed cardamom.
5. Spread in a non-stick 12x18" cookie sheet, about 1/3 inches thick. Pat gently
with wax paper or spatula to make it even. Cover with the varak sheets for
decorative look. Cut into squares or diamond shape when cool.
Variation:
Cook the Ricotta in the microwave oven, starting with
5 minutes at high. You can also cook it in the conventional oven. May add about
½ cup cocoa powder along with sugar to give chocolate taste and look. Or add
about 1 cup slightly roasted and ground sesame seeds,
along with other nuts, towards the end of cooking.

Michigan Cherry Mousse


Ingredients:
6 large eggs
1/2 cup sugar
1/4 cup water
3 1/2 pt heavy cream
1 lb Michigan Tart Cherries

Preparation:

Wash, stem and pit the cherries. Place in a food processor and pulse until you
have a chunky puree. Place in a bowl and refrigerate.

Separate the eggs and place the whites in the refrigerator to chill. Put the yolks in
a large stainless steel bowl and set aside.

Combine the sugar and water and mix until dissolved. Place in a heavy saucepan
over high heat. Boil for 2 to 3 minutes or until the sugar has completely dissolved
and the mixture is clear. Remove from the heat and quickly whisk into the egg
yolks. With a hand mixer, beat this mixture on high speed for 5 to 8 minutes or
until stiff and shiny. Set aside.

Whip the cream until stiff peaks form and set aside. Be careful not to overwhip!
Whip the egg whites to form stiff peaks and set aside.
Add the pureed cherries to the egg yolk mixture and blend well. Gently fold in the
whipped cream and then the egg whites. Carefully pour into 6 individual serving
dishes or using a pastry bag with a star tip, pipe into 6 wine goblets. Refrigerate
for at least 2 hours.

Garnish with whipped cream and a sprig of fresh mint and of course, a cherry
on top!

Cranachan
Ingredients:
2/3 cup rolled oats
1 1/4 cup heavy cream
4 Tbsp honey
4 Tbsp Irish whiskey
1 pint fresh raspberries or strawberries
Tall wine glasses or goblets for serving

Preparation:

Put the rolled oats in a dry pan and toast over medium heat, stirring frequently,
until golden brown. Remove from heat and set aside.

Place the cream in a bowl and whip until relatively thick, but still soft. Fold in the
honey and whiskey.

Put three or four berries in the bottom of each wine glass and add a little of the
toasted oats. Add the rest of the berries to the cream mixture and fold in
carefully.
Spoon the cream mixture into the serving glasses and sprinkle the remaining
oats over the top.

Garnish with an additional dollop of whipped cream and berries for the finishing
touch.

Serve well chilled.

Chocolate Ganache
Ingredients:

1 lb El Rey Apamate 73.5 % Chocolate discs


1 cup heavy cream

Preparation:

Heat 1 cup of heavy cream until almost to the boiling point (the microwave does
this perfectly), then pour over the chocolate discs. Allow to stand for one minute,
then whisk until smooth.

To reheat, gently microwave until liquefied. Do not overheat or the ganache will
break!
Strawberry Cream Freeze

Ingredients:
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup cold milk
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 20 NILLA Wafers, coarsely broken
• 1 cup sliced fresh strawberries
• 1/2 cup strawberry ice cream topping
MAKE THE FILLING:
BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk.
Add dry pudding mix; beat 2 min. Stir in COOL WHIP, wafers and berries. Swirl
in ice cream topping.
SERVE IT YOUR WAY!
PIE: Spread filling into 6-oz. OREO Pie Crust. Freeze 6 hours or until firm.
Garnish with additional berries, if desired. Makes 8 servings.
MINI PIES: Spoon filling into 12 cupcake liners. Freeze 4 hours. Remove paper
linings. Garnish desserts with additional berries, if desired. Makes 12 servings.
WAFFLE BOWLS: Freeze filling 6 hours or until firm. Let stand 15 min. before
scooping into waffle bowls. Makes 8 servings.

Chocolate Passion Bowl


1. CUT brownie layer into 1-inch cubes.

2. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2
min. or until well blended.

3. GENTLY stir in 1 cup of the whipped topping.

4. PLACE half of the brownie cubes in 2-qt. serving bowl.


5. TOP with layers of half each of the pudding mixture, raspberries and the
remaining whipped topping. Repeat layers. Refrigerate until ready to serve.

Makes 16 servings, about 2/3 cup each.

Philadelphia Chocolate-Vanilla Swirl Cheesecake

What You Need!


20 OREO Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
6 squares BAKER'S Semi-Sweet Chocolate, melted, cooled

1. PREHEAT oven to 325°F. Line a 13x9-inch baking pan with foil, and let the
ends extend over the sides of the pan.
2. MIX the cookie crumbs and butter and press down firmly onto the bottom of a
prepared pan. You can use a measuring cup if you like. Bake 10 min.
3. BEAT cream cheese, sugar and vanilla in a large bowl with an electric mixer
on medium speed until well blended. Add sour cream and mix well. Add eggs,
one at a time, beating on low speed after each one, just until blended.
4. REMOVE 1 cup of the batter; set aside. Stir melted chocolate into the
remaining batter in large bowl; pour over crust.
5. TOP with spoonfuls of the remaining 1 cup plain batter.
CUT through the batters with a knife several times to make a wirled effect. Bake
40 min. or until center is almost set. Cool completely. Refrigerate for at least 4
hours or overnight. Use the foil handles to lift the cheesecake from the pan
before cutting to serve. Store leftovers in the refrigerator.

Frozen Cinco De Mayo Dessert


61 NILLA Wafers, divided
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
1/2 cup PLANTERS Almonds, toasted, finely chopped
1/2 cup (1 stick) butter or margarine, melted
1 qt. (4 cups) lime sherbet, softened
1 qt. (4 cups) orange sherbet, softened
1 qt. (4 cups) raspberry sherbet, softened
Make It
PREHEAT oven to 350°F. Finely crush 37 of the wafers. Mix wafer crumbs,
coconut, almonds and butter until well blended. Press firmly onto bottom of 13x9-
inch baking pan. Bake 8 to 10 min. or until lightly browned; cool.
SPREAD layers of each of the different flavored sherbets over cooled crust,
freezing each layer until firm before topping with the next layer.
FREEZE at least 4 hours. Remove from freezer about 10 min. before serving; let
stand at room temperature to soften slightly. Cut into 24 squares. Top each with
1 of the remaining 24 wafers just before serving. Store any leftover dessert in
freezer.
Creamy Mango Dessert
2 cups boiling water
1 pkg. (8-serving size) JELL-O Mango Flavor Gelatin
1-1/2 cups cold mango nectar
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
STIR boiling water into dry gelatin mix in large bowl at least 2 min. until
completely dissolved. Stir in cold nectar. Remove 1-1/2 cups of the gelatin; set
aside for later use. (Do not refrigerate.) Pour remaining gelatin into 8 individual
dessert dishes. Refrigerate 1 hour or until set but not firm. (Gelatin should stick to
finger when touched.)
BEAT cream cheese in medium bowl until creamy. Gradually add reserved 1-1/2
cups gelatin, beating until well blended. Spoon over gelatin in dishes.
REFRIGERATE 2 hours or until firm. Store leftover desserts in refrigerator.

Tres-Color Flag Dessert


1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
1 pkg. (4-serving size) JELL-O Lime Flavor Gelatin
1 pkg. (4-serving size) JELL-O Cherry Flavor Gelatin
3 cups boiling water, divided
3 cups cold water, divided
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided

PREPARE each flavor dry gelatin mix in separate bowl as directed on package,
using 1 cup of the boiling water and 1 cup of the cold water for each flavor of
gelatin. Refrigerate 4 hours or until set.
SPOON lime gelatin into blender container. Add 1/2 cup of the sour cream;
cover. Blend well. Pour into 12 dessert dishes. Repeat with remaining gelatin
flavors and remaining sour cream, layering lemon gelatin and then cherry gelatin
over lime layers in dishes. (Colors of desserts will resemble the colors of the
Mexican flag.)
SERVE immediately or refrigerate until ready to serve. Store leftover desserts in
refrigerator.

Pineapple Cream Loaf


1/2 c. butter
1 1/2 c. sifted confectioners sugar
2 egg yolks
1/2 tsp. lemon extract
8 3/4 oz. crushed pineapple, drained (3/4 c.)
1 c. dairy sour cream
2 stiffly beaten egg whites
8 lady fingers, split lengthwise

Cream butter and sugar together until fluffy. Add egg yolks, one at a time beating
after each. Stir lemon extract and pineapple. Fold in sour cream and egg whites.
Line bottom of 9 x 5 x 3 inch loaf pan with half the lady fingers. Top with half the
pineapple mixture. Repeat layers. Chill 6 to 8 hours. Makes 8 to 10 servings.

Heavenly Halo Mold


1 (1 lb. 4 1/2 oz.) can crushed pineapple
2 (3 oz.) pkgs. lemon jello
3 c. mini marshmallows
1 c. whipped cream
1 loaf angel cake, cut in 1/2 inch cubes
2 1/2 c. boiling water
Drain pineapple, reserving 1 cup syrup. Dissolve jello and marshmallows in
boiling water. Stir; add syrup. Chill until almost thickened; whip. Fold in
pineapple, cream and cake.

Pour into 10-inch tube pan (I use Teflon pan) or 3-quart mold. Refrigerate.
Serves 12-14.
Optional: Garnish with frosted green grapes in middle, grated orange rind on top,
lemon leaves on edge of plate.

Italian Cream Pie


2 (9") pie crusts, unbaked
4 c. milk
6 eggs
1 c. sugar
4 tbsp. cornstarch
1 tsp. vanilla
1 can pineapple chunks
1 loaf pound cake
maraschino cherries
Filling: Beat eggs and sugar. Add milk to mixture leaving about 1 cup for mixing
cornstarch. Mix cornstarch with 1 cup of milk and add to milk mixture. Cook over
double boiler until thick. When cooled, add vanilla.
Line 1 unbaked pie crust with a thin layer of crushed pound cake. Layer with
pineapple chunks and cherry pieces. Spoon 1/2 cream mixture over this. Top
with another layer of pound cake, pineapple, cherries and cream, ending with
pound cake. Make a lattice topping with the other pie crust and arrange on top of
pie. Garnish with cherries in each opening. Bake at 350 degrees for about 45
minutes or until brown. Peaches may be used instead of pineapple.

Pineapple Walnut Dessert


1 pkg. (7 1/2 oz.) vanilla wafers
1 c. butter
1 c. sugar
2 eggs
2 tsp. vanilla
2 c. well-drained grated pineapple
1 c. chopped nuts
Crush vanilla wafers, reserve 2 tbsp. Cream butter to consistency of mayonnaise;
add sugar gradually. Add eggs, one at a time, beating well after each. Add
vanilla; mix well.
Combine pineapple and walnuts; stir in until well mixed. Line a loaf pan with foil,
leaving overhang so loaf can be lifted out easily. Press 1/2 cup crumbs on bottom
of pan. Add about 1/4 pineapple mixture, spreading evenly. Repeat until crumbs
and pineapple mixture are used up, ending with latter. Scatter reserved crumbs
on top. Chill 24 hours or longer. Garnish with whipped cream. Slice to serve.
Makes 10 to 12 servings.

Mini Morsel Ice Cream Pie


Ingredients:

1 1/2 cups graham cracker crumbs


1/2 cup (1 stick) butter, melted
1/4 cup granulated sugar
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1 quart vanilla ice cream, softened

Directions:
COMBINE graham cracker crumbs, butter and sugar in medium bowl; stir in
morsels. Press 2 1/2 cups crumb mixture evenly on bottom and side of 9-inch pie
plate. Freeze for 15 minutes or until firm. Spread softened ice cream evenly into
pie shell. Top with remaining crumb mixture; freeze for 2 hours or until firm.

Butterscotch Sauce Recipe, How to Make Butterscotch


4 tablespoons unsalted butter
1 cup of tightly packed dark brown sugar
¾ cup heavy whipping cream (not ultra-pasteurized)
1 tablespoon vanilla extract
1 teaspoon kosher salt
Method
Butterscotch takes about a half an hour to make, from start to finish.

1 First, before you begin, make sure you have everything ready to go - the cream
and the brown sugar next to the pan, measured and waiting. Making butterscotch
is a fast process that cannot wait for hunting around for ingredients.
2 In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to
medium heat. Just before butter is melted, add all dark brown sugar at once and
stir with wooden spoon until sugar is uniformly wet.
3 Stir infrequently until mixture goes from looking grainy to molten lava. Make
sure to get into the corners of your pot, and watch closely to notice how the
mixture changes. It will take about 3 to 5 minutes.
4 Right before you add the cream, the caramelizing brown sugar will begin to
look and feel more like liquid and less like thick wet sand.
5 At this point add all the cream at once and replace your spoon with a whisk.
Lower heat a little and whisk cream into mixture. When liquid is uniform, turn heat
back to medium and whisk every few minutes for a total of 10 minutes.
6 After liquid has been boiling on the stove for its 10 minutes, turn heat off and let
rest for a minute or two before transferring into a heatproof storage vessel. (I
prefer a stainless steel or glass bowl.) Cool to room temperature.
7 When butterscotch liquid is room temperature, take a small taste. It's important
to know what cooked brown sugar and butter tastes like, and what happens
when transforming that flat sweetness into real butterscotch flavor. Whisk in half
the salt and vanilla extract. Taste again. Add more salt and vanilla extract until
the marvelous taste of real butterscotch is achieved.

Butterscotch makes a fantastic topping for ice cream.


Chill butterscotch sauce in a non-reactive container with a tightly fitting lid only
after sauce has chilled completely. It will keep for one month refrigerated, that is
if you can keep from eating it all the moment it has cooled down and been
seasoned to your liking.

Mexican Chocolate Ice Cream Recipe

Ingredients
2 cups heavy whipping cream
1 cup milk
1/4 cup cocoa powder
4 ounces bittersweet or semi-sweet chocolate
1/2 cup sugar
2 teaspoons cinnamon
Pinch salt
Pinch cayenne
Pinch espresso powder (or instant coffee)
6 egg yolks, lightly beaten
1 teaspoon vanilla extract
2 Tbsp brandy (optional)
Method
1 Heat one cup of cream in a small saucepan (1 qt). Whisk in cocoa powder.
Bring to a simmer. Whisk until cocoa powder is well incorporated. Remove pot
from heat. Stir in chocolate until completely incorporate.

2 Put mixture into a metal bowl and add the remaining cup of cream. Set that
bowl over a larger bowl half-filled with ice water to help cool it down. Place a
mesh sieve over the bowl with the chocolate mixture.

3 Put one cup of milk, the sugar, cinnamon, salt, cayenne, espresso powder (or
instant coffee) into a saucepan and heat until steamy (not boiling), stirring to
incorporate the spices and dissolve the sugar. Place egg yolks in a medium sized
bowl. Slowly pour the heated milk and mixture into the egg yolks, whisking
constantly so that the egg yolks are tempered by the heated milk, but not cooked
by it. Use a rubber spatula to scrape the warmed egg yolks back into the
saucepan.

4 Stir the milk egg mixture constantly over medium heat with a wooden spoon,
scraping the bottom as you stir, until the mixture thickens and coats the spoon so
that you can run your finger across the coating and have the coating not run. This
can take anywhere from 3 to 10 minutes, depending on how hot your burner is.

If the custard base doesn't coat the back of the spoon, it's not ready.

The custard base coats the back of the spoon.

5 As soon as the mixture coats the spoon, remove it from the heat and
immediately pour it over the mesh sieve into the bowl of the chocolate cream
mixture. (The sieve is there to catch any curdled bits.) Stir into the cream mixture.

6 Add a teaspoon of vanilla. Let the mixture cool a bit in the ice bath and then
chill in the refrigerator until completely chilled, a couple hours or overnight. Right
before churning, add 2 Tbsp of brandy to the mix. This is an optional step, but it
will help keep the ice cream from getting too icy if it is stored beyond a day. If you
are planning on eating the ice cream the same day you make it, you can skip this
step.

7 Churn the mixture in your ice cream maker according to the manufacturer's
instructions.
Store ice cream in an airtight container in your freezer for several hours before
eating. The ice cream will be quite soft coming out of the ice cream maker, but
will continue harden in your freezer. If you store it for more than a day, you may
need to let it sit for a few minutes to soften before attempting to scoop it.

Mrs. Adams' Delicious Pound Cake Recipe

• 1 lb of Imperial margarine (sticks)**


• 6 eggs (at room temperature)
• 1 lb confectioners sugar
• 3 cups cake flour
• 2 teaspoons vanilla
1 Cream margarine and sugar. Add eggs one at a time and beat lightly, mixing in
well after each addition. Add flour and mix well. Add vanilla before, during, and
after adding the flour.
2 Pour batter into a stick-free or greased and floured bundt cake pan and bake
for 1 to 1 1/2 hours on 325°F. Begin watching the cake at 1 hour. The cake is
done when a toothpick inserted into the center comes out clean. Cake should be
cracked on top and golden brown.
3 Cool for 5 minutes on a cake rack. Loosen the sides with a knife. Gently
remove the cake from the pan while still warm.

Working with Egg Whites


Sweet, crunchy, and meltingly soft, Pavlova is a reason for understanding the
fickle, hard working, all-purpose egg white.

You create your best egg white-based confections when you know how to treat
this important part of the egg. An egg white is pure protein. When room
temperature to begin with, egg whites will grow bigger and stronger with
whipping. For this reason it's best to start whipping egg whites on a lower speed,
increasing incrementally as you get to the aspired consistency. I like to say I’m
cajoling my egg whites into submission.

To achieve room temperature egg whites, take eggs out the night before you
need them, or place in a bowl of warm water for about 10 minutes to take their
chill off.

Make sure all bowls, hands, and utensils touching egg whites are as clean and
free of random oils as possible. When separating eggs, crack in half and gently
toss the yolk back and forth between the eggshell halves, dripping egg white out
into a clean container. If a bit of yolk drops into your pristine whites, fish it out
with a clean eggshell. Hint: if a bit of shell gets in, they will sink to the bottom and
be easy to spot and hold back when it comes time to use the egg whites.

Not sure what to do with the leftover egg yolks? Most custards like pastry cream
or stovetop pudding are egg yolk based.

Pavlova Recipe
Meringue:
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled
white vinegar
1 1/2 Tbsp cornstarch
1 1/2 cups granulated sugar
3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
Pinch salt

Topping:
2 pints fresh or frozen berries
1/4 cup sugar
Whipped Cream for topping
Place rack in the middle of the oven and preheat the oven to 275°. Line a large
baking sheet with parchment paper. Pour the vanilla and vinegar (if using) into a
small cup. Stir the cornstarch into the sugar in a small bowl.
In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg
whites, cream of tartar (if using) and salt, starting on low, increasing
incrementally to medium speed until soft peaks/trails start to become visible, and
the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.
Increase speed to medium-high, slowly and gradually sprinkling in the sugar-
cornstarch mixture. A few minutes after these dry ingredients are added, slowly
pour in the vanilla and vinegar (if you didn't use cream of tartar.) Increase speed
a bit and whip until meringue is glossy, and stiff peaks form when the whisk is
lifted, 4 to 5 minutes.
Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide
on a baking sheet lined with parchment paper or a silicon liner. With the back of a
spoon, create an indentation in the middle of the mound for holding the filling
once meringue is baked.
Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-
60 minutes, or until the meringues are crisp, dry to the touch on the outside, and
white -- not tan-colored or cracked. The interiors should have a marshmallow-like
consistency. Check on meringues at least once during the baking time. If they
appear to be taking on color or cracking, reduce temperature 25 degrees, and
turn pan around.
Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly
sealed container at room temperature, or individually wrapped, for up to a week if
your house is not humid.
Served topped with your favorite filling - lemon curd, raspberry or blueberry
sauce, and freshly whipped cream.
Makes 8-10 pavlovas.
Recipe adapted from Flo Baker's pavlovas in the San Francisco Chronicle:
Fourth of July dessert has roots in Australia

Sauce or Filling Directions


If you want to make a berry sauce, heat a couple pints of fresh or frozen berries
in a medium saucepan with about a quarter cup of sugar. Heat on medium heat,
stirring once or twice, for about 5 to 10 minutes, depending on how much the
berries are falling aprt. Remove from heat and let cool.

Pineapple Upside Down Cake Recipe


Topping:*
1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter
1 can (20 oz) of pineapple slices
Cake:
1 1/2 cups all purpose flour
6 Tbsp cake flour
6 Tbsp of ground almonds (from about 2 oz of whole almonds)
3/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups of sugar
1 cup (2 sticks) unsalted butter at room temperature
4 large eggs
3/4 teaspoon vanilla extract
3/4 cup sour cream
METHOD
1 Start by making the caramel topping. Take brown sugar and butter and
combine and melt in a saucepan on medium heat until sugar dissolves and the
mixture is bubbly, this should take several minutes. Pour mixture into a 10 inch
diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a
single layer ontop of the caramel mixture.
2 Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and
salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the
sugar and butter together until light. Add eggs one at a time, beating after each
addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2
additions each, beating well after each addition. Pour cake batter over caramel
and pineapple in pan.
3 Bake cake until tester inserted into the center comes out clean, about 1 hour to
1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto
a platter. Serve warm or at room temperature.
Makes 12 to 14 servings.
* Note an alternative topping that my father is favoring these days. 2 cups
granulated sugar, 1/2 cup water, 1/4 cup butter. Combine sugar and water in a
medium saucepan. Heat on medium until all sugar is dissolved. Increase heat to
medium high and bring to a boil. Boil until syrup becomes warm amber in color
(about 10 minutes). Add 1/4 cup butter, carefully as it will foam up a bit. Swirl the
pan so that the butter is all incorporated, stirring with a wooden spoon if
necessary. Remove from heat and pour out into cake pan. Continue with recipe
as noted.

Suzanne's Chocolate Cake Recipe


Cake:
• 3 cups all purpose flour
• 1 ½ tsp salt
• ¾ tsp baking powder
• 1 ½ tsp baking soda
• 2 2/3 cups sugar
• 1 cup + 2 Tbsp cocoa
• 1 cup + 2 Tbsp water
• 1 cup + 2 Tbsp canola oil
• 5 large or 4 extra large/jumbo eggs
• ¾ cup water
• 1 ½ tsp vanilla
Frosting:
• 1 box powdered sugar (1 pound or 454 grams)
• 3/4 cup cocoa (use Van Houten, Droste, or other dark, high quality
alkalized unsweetened cocoa)
• A flavoring liquid (water, vanilla, rum, cognac, kirsch, or amaretto)
• 1 1/2 cup butter - firm, not cold, not too soft
METHOD
Cake:
Preheat oven to 350°F.
1 In a large bowl, sift or whisk together flour, salt, baking powder, baking soda,
sugar, and cocoa.
2 Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola
oil. Mix for 1 minute.
3 Add eggs, 3/4 cup of water, vanilla. Mix 5-6 minutes with a whisk, 3-4 minutes
with a hand mixer, or 2 minutes with a KitchenAid mixer.
4 Pour into three 10" cake pans, bake at 350°F for 25-35 minutes (adjust for
convection); test by placing and removing a toothpick through the center at 25
minutes. When toothpick comes out clean, loosen from pans and then put back
in the pans. Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put
in the freezer for at least 2 hours.
Frosting:
This part is a little harder as it is really done to taste.
1 Put powdered sugar and 3/4 cup cocoa into a food processor. Pulse until
blended.
2 Drizzle in, until about the consistency of firm butter, several tablespoons of
flavoring liquid (water if you aren't looking for flavor beyond the cocoa and
butter). To not put in too much liquid, but if you do, add cocoa or sugar. Taste.
When the flavor and consistency is right,
3 add 1 1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb is
that both the butter and the sugar mixture should be slightly firmer than you
would want it to be to spread it, since the mixing action of the food processor will
warm it slightly. Pulse until blended.
Assembling the cake:
Remove the cakes from the freezer and from their pans. Stack, frosting each
layer as you go. Let sit for an hour before serving.
Red Velvet Cupcakes with Cream Cheese Frosting Recipe
• 1 1/2 cups of sugar
• 1/2 cup (1 stick) of butter, room temperature
• 2 eggs, room temperature
• 2 1/3 cups of cake flour
• 2 tablespoons of Dutch-processed cocoa powder
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of buttermilk*
• 1 1/2 tablespoons of red food coloring
• 1 teaspoon of vanilla extract
• 1 teaspoon of distilled white vinegar
Frosting ingredients
• 1/2 cup of butter (1 stick), room temperature
• 8 oz of Philly cream cheese (1 package), room temperature
• 2 - 3 cups of powdered sugar
• 1 teaspoon of vanilla extract
*You can make your own buttermilk by adding a tablespoon of distilled white
vinegar to milk and letting it stand for about 10 minutes.
METHOD
The cupcakes
1 Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3
minutes on medium speed until light and fluffy.
2 Add the eggs, one at a time, beating until each is fully incorporated. Be sure to
scrape down the sides of the bowl to ensure even mixing.
3 In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking
powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla
extract, and red food coloring.
4 Add a fourth of the dry ingredients and mix, then add a third of the wet.
Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
5 Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22
minutes or until a toothpick comes out clean. Rotate the pan after the first 15
minutes of baking to ensure even baking.
6 Allow to cool for one minute in the pan then transfer to a wire rack to cool
completely. Makes about 2 1/2 dozen cupcakes.
The Frosting
1 Cream the butter and cream cheese together, about 3 minutes. Scrape down
the sides and bottom of the bowl to ensure even mixing.
2 Add the vanilla extract and mix.
3 Add the powdered sugar, continually taste to get to desired sweetness. Pipe
onto cooled cupcakes.

Ginger Almond Biscotti Recipe


• 3/4 cup sugar
• 1/2 cup butter
• 1/2 cup molasses
• 3 large eggs
• 3 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon and nutmeg
• 1/2 teaspoon each ground cloves and all spice
• 1/4 cup minced fresh ginger
• 1 cup blanched almonds (okay to use just raw almonds)
METHOD
1 Bake almonds 10 minutes at 350°F, let cool, then roughly chop.
2 Cream sugar, molasses and butter. Add eggs, mix in one at a time. Add
minced ginger.
3 Mix flour, baking powder, cinnamon, nutmeg, ground cloves and all spice. Add
flour mix into butter and eggs mix, one third at a time. Add Almonds. (At this point
sometimes it is helpful to refrigerate dough for several hours to make it more
easy to form into logs.)
4 Turn out onto a well-floured board, and divide into two portions. With floured
hands, shape into logs about 9-11 inches long, 2 inches wide and 1/2 inch high,
and transfer to a greased and floured baking sheet. Bake until golden brown and
firm to the touch in the center, 25 to 30 minutes. Remove from oven, and let
stand until cool enough to handle.
5 On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces
cut side down to baking sheet. Re-bake 15-18 minutes. Cool on wire rack. Store
in airtight container.
Dip in wine after dinner (classical Italian fashion) or coffee, tea, or hot cocoa.

Baklava Recipe
For the baklava:
• 1 lb. of chopped nuts (almonds, walnuts, or pistachios are best, or use a
combination of them)
• 1 lb of phyllo dough
• 1 cup of butter, melted
• 1/3 cup of sugar
• 1 teaspoon of ground cinnamon
• 1/3 teaspoon of ground cloves
For the syrup:
• 1 cup of water
• 1 cup of sugar
• 1/2 cup of honey
• 2 tablespoons of lemon juice
• 1 cinnamon stick
• Finely ground pistachios for garnish (optional)
METHOD
1 Lightly grease a 9x13 pan and set the oven to 350°F.
2 Thaw the phyllo dough according to manufacturer's directions (this may take
overnight). When thawed, roll out the dough and cut the dough in half so the
sheets will fit in the pan. Cover with a damp towel to keep it from drying out.
3 Process the nuts until in small, even sized pieces. Combine with sugar,
cinnamon, and cloves. In a separate bowl, melt the butter in the microwave.
4 Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the
phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick,
each sheet being "painted" with the butter.
5 Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo,
brushing each one with butter. Continue to repeat the nut mixture and two
buttered sheets of phyllo until the nut mixture is all used up. The top layer should
be 8 phyllo sheets thick, each sheet being individually buttered. Do not worry if
the sheets crinkle up a bit, it will just add more texture.
6 Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35
minutes or until lightly golden brown, and edges appear slightly crisp.
7 While baking, make the syrup. Combine the cinnamon stick, sugar, lemon
juice, honey, and water in a saucepan. Bring to a boil, then reduce to medium
low heat and let simmer for 7 minutes and slightly thickened. Remove the
cinnamon stick and allow to cool.
8 Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours.
Garnish with some finely crushed pistachios of desired.

Chocolate Balls - Palline di cioccolato

3-1/2 oz. un-sweetened chocolate


1 cup shelled Hazel Nuts
3/4 cup powdered sugar
1 Tbsp. unsalted butter
1 Tbsp espresso coffee (cold)
3 Tbsp. un-sweetened cocoa
1. Grate the chocolate in a bowl.
2. Blend the Hazel nuts in your food processor.
3. Add the hazel nuts to the chocolate along with the sugar, coffee, butter.
4. Mix well with a spoon.
5. Prepare a plate with the cocoa.
6. Roll the mix into 1 inch balls with your hands and place them on the cocoa.
7. Once they are all ready roll them gently in the cocoa and then a bit between
your hands to remove the excess cocoa.
8. Place them on a serving dish and keep them in the fridge or a cool place until
you are ready to serve them.

Coffee Spumone - Spumone al caffè


4 egg yolks
7 Tbsp. sugar
6 Tbsp. strong Italian coffee
2 shots Rum
1 cup whipping cream

1. In a double boiler whip the egg yolks, sugar and coffee for 10 to 15 minutes
being careful not to boil the mixture.
2. Once it has increased in volume and cooked for at least 10 minutes add the
Rum, mix in in gently.
3. Pour it into a mixing bowl and let it cool.
4. After it has cooled off you can prepare the whipping cream.
5. Whip the cream in a bowl with a hand mixer or in a food processor. Once it
has taken form you can gently fold the egg mixture into it.
6. Mix gently by pulling from the bottom and folding over the top.
7. Once mixed place it in the freezer for about one hour or so. the longer you
leave the firmer it should get.
8. Spoon into small dessert bowls and serve immediately with dry biscuits.

Pineapple Tiramisu - Tiramisu all’ananas

4 large eggs*
2 cups Mascarpone cheese, don’t use substitutes
36 Savoiardi (lady fingers)
1 can sliced pineapple (no sugar added)
3/4 cup sugar
3 cups pineapple juice (no sugar added)

1. Beat the egg whites until stiff peaks form and then refrigerate.
2. In a large bowl beat the egg yolks with the sugar until fluffy. Use an electric
hand mixer or a food processor.
3. Add the mascarpone cheese and mix until well combined.
4. Gently fold the egg whites into the mascarpone mixture.
5. Dip both sides of the lady fingers into the pineapple juice and place them in the
cake dish (my dish is oval about 18″ x 10″).
6. Spread half of the mascarpone cream over the ladyfingers then cover this
layer with remaining ladyfingers always dipped in the pineapple juice.
7. Complete the dish spreading the rest of the mascarpone cream.
8. Decorate with the pineapple slices and refrigerate for at least 4 hours, better
yet overnight.

Tiramisu

6 eggs
1 lb. mascarpone cheese, don’t use substitutes
36 Savoiardi (lady fingers)
2-1/2 cups strong Italian coffee
1/2 cup dry Marsala wine
13 Tbsp. sugar
3 Tbsp. un-sweetened cocoa

1. In a large bowl use an electric hand mixer to beat the egg yolks together with
the sugar until fluffy.
2. Add the mascarpone cheese and mix it in with a spoon until well combined.
3. Now whip the egg whites until stiff peaks form and then fold them gently into
the mascarpone mixture using a spoon. Fold it in by gently lifting the mascarpone
mixture from the bottom to the top.
4. Add the cocoa to 1/3 of the mascarpone mixture and mix well.
5. Spread half of the remaining mascarpone mixture without cocoa onto the
bottom of the cake dish (My dish is 11-3/4″ x 8-3/4″ and 2-1/2″ deep).
6. Quickly dip both sides of the lady fingers into the espresso coffee and place
them over the mascarpone cream.
7. Cover this layer with all the chocolate mascarpone cream.
8. Add the Marsala wine to the rest of the coffee and dip the ladyfingers into it.
Place them over the mascarpone chocolate cream and top with the remaining
mascarpone cream.
9. Sprinkle the top with cocoa powder through a fine mesh strainer.
10. Refrigerate for 24 hours.

Easy Chocolate Truffle


All you need is 3 ingredients a box of chocolate graham crackers, cool whip and
Hershey’s syrup.
Get a plastic container.an oblong one might be good.
Put a layer of chocolate graham crackers(broken into lg. pieces),in the
container.Squirt some hershey’s syrup in a container of cool whip.put how much
you want for color.Then put a layer of the whipped cream mixture on the graham
crackers,then put more pieces of GC,then more topping then more GC,etc.when
you get to the top layer,put the topping and then crumble up some GC on it,and
cover and put in fridge to chill.

Chocolate Eclair Dessert


36 graham cracker squares (2 1/5 inch)
2 pkg sugar-free instant vanilla pudding - (4 serv size)
2 c nonfat dry milk powder - divided
4 1/4 c water - divided
1 1/2 c light whipped topping - divided
2 t vanilla extract - divided
1 pkg sugar-free instant chocolate pudding - (4 serv size)
1 T chocolate syrup
Evenly arrange 12 graham crackers in a 9 x 13 inch cake pan.
In a large bowl, combine dry vanilla pudding mixes, 1 1/3 cups
dry milk powder, and 3 cups water. Mix well using a wire
whisk. Blend in 1/2 cup whipped topping and 1 teaspoon vanilla
extract. Mix gently to combine. Spread half of pudding
mixture evenly over graham crackers. Layer another 12 graham
crackers over top. Evenly spread remaining pudding mixture
over graham crackers. Top with remaining 12 graham crackers.
In a medium bowl, combine dry chocolate pudding mix, remaining
2/3 cup dry milk powder, remaining 1 teaspoon vanilla extract
and remaining 1 1/4 cups water. Mix well using a wire whisk.
Spread chocolate mixture evenly over top of graham crackers.
Cover and refrigerate at least 1 hour. Just before serving,
spread remaining 1 cup whipped topping evenly over top.
Drizzle chocolate syrup evenly over whipped topping.
Refrigerate at least 1 hour. Makes 12 servings.

Strawberry Cream Buns Recipe


For the choux pastry (paste):
150 g/5 oz/1.25 cups plain (all-purpose) flour
A pinch of salt
300 ml/0.5 pt/1.25 cups water
50 g/2 oz/0.25 cup butter
2 eggs, beaten
For the filling and topping:
225 g/8 oz strawberries
25 g/1 oz/2 tbsp caster (superfine) sugar
5 ml/1 tsp lemon juice
150 ml/0.25 pt double (heavy) cream
A little icing (confectioners') sugar, for dusting
Method:
To make the pastry, sift the flour and salt on to a sheet of greaseproof (waxed)
paper. Heat the water and butter in a saucepan until the butter melts. Bring to the
boil. Remove from the heat and add the flour all in one go. Beat with a wooden
spoon until the mixture is smooth and leaves the sides of the pan clean. Remove
from the heat and allow to cool slightly. Beat in the eggs a little at a time, beating
well after each addition, until smooth and glossy but still holding its shape. Put 15
ml/1 tbsp of the mixture, well apart, on greased baking (cookie) sheets. Bake in a
preheated oven at 220°C/425°F/gas mark 7 for 10 minutes. Reduce the heat to
180°C/ 350°F/gas mark 4 and continue cooking for a further 20 minutes until
puffy and a rich golden brown. Transfer to a wire rack and make a slit in the side
of each bun to allow the steam to escape.

To make the filling, reserve a few strawberries with stalks on for decoration and
chop the remainder. Mix with the caster sugar and lemon juice. Whip the cream
until stiff and fold in the strawberry mixture. Use to fill the choux buns. Pile on a
serving plate, dust with a little sifted icing sugar and decorate with the reserved
strawberries
Baklavas Recipe
225 g/8 oz/1 cup unsalted (sweet) butter, melted
225 g/8 oz filo pastry (paste)
275 g/10 oz walnuts, chopped
75 g/3 oz caster (superfine) sugar
10 ml/2 tsp ground cinnamon
5 ml/1 tsp grated nutmeg
For the syrup:
225 g/8 oz/1 cup granulated sugar
Finely grated rind and juice of 1 small lemon
A little rose water (optional), to serve
Method:
Brush a 28 x 18 cm/11 x 7 in shallow baking tin (pan) with a little of the melted
butter. Line with a sheet of filo pastry. Brush with butter and repeat until you have
four layers of buttered pastry. Mix together the nuts, caster sugar and spices and
spread over the pastry. Top with the remaining layers of pastry, again brushing
with butter in between each layer and then on top. Score the top layer in a criss-
cross pattern, with lines about 2.5 cm/ 1 in apart. Bake in a preheated oven at
180°C/350°F/gas mark 4 for 40 minutes or until golden brown and cooked
through.

Meanwhile, put the syrup ingredients in a saucepan and heat gently, stirring, until
the sugar has dissolved. Boil rapidly for 4 minutes. When the pastry is cooked,
mark the top into 10 squares and spoon the hot syrup over. Leave to cool, then
chill until the next day. Cut into squares and sprinkle with a few drops of
rosewater before serving, if liked.

Chocolate Lava Cake


1/4 cup nuts, coarsely chopped
2/3 cup dark chocolate chips
1/4 cup Land O' Lakes Butter with Olive Oil
1 3 oz package of cream cheese, softened
1 teaspoon vanilla
1/3 cup firmly packed dark brown sugar
3 eggs
1/4 cup cake flour
Preheat oven to 400°F.
Remove cream cheese from refrigerator and allow to sit at room temperature for
30 minutes before baking to soften.
Coarsely chop pecans, walnuts, peanuts, almonds, macadamia or pistachio nuts.
Butter 4 six oz. custard or silicone baking cups and place on baking sheet.
Sprinkle coarsely chopped nuts evenly at the bottom of each baking cup.
In a microwavable bowl, stir together chocolate chips and Land O' Lakes Butter
with Olive Oil. Microwave on high setting, stirring several times until melted. Stir
in softened cream cheese and vanilla. Beat on medium speed of an electric
mixer for 1 minute.
At low speed, gradually mix in flour only until combined.
In a large bowl, combine dark brown sugar and eggs; beat for 2 minutes. Using a
large spoon, stir in chocolate mixture until no streaks remain.
Pour batter evenly into the baking cups. Bake for 13-15 minutes in preheated
oven, until tops are bubbly and puffed; center will still be soft. Remove from oven
and allow to cool for 5 minutes.
Run a butter knife around the outer edges to free the cakes from the baking
cups. Turn each cake, while still warm, upside down onto a heated dessert dish.
Top with fudge or vanilla ice cream, or serve topped with chocolate curls and
whipped topping (See below)
Whipped Topping:
1/3 cup Land O' Lakes Heavy Whipping Cream
1 teaspoon vanilla or 1 tablespoon rum
2 teaspoons powdered sugar
Combine ingredients in a small bowl and beat until stiff peaks form. Serve over
warm cakes. Sprinkle with chocolate curls or Ghirardelli sweetened cocoa
powder with chocolate bits. Or drizzle with caramel or toffee bits.
Substitutions: All purpose flour may be substituted for cake flour if not available.
Butter may be substituted for Land O' Lakes Butter with Olive Oil.

Creole Peanut Pralines


1 lb. brown sugar
1 lb. peanuts, coarsely chopped
4 tbsp. water
1 tbsp. butter, melted
Shell the peanuts, chop, and combine with the butter.
In a saucepan, stir together sugar and water, bring to a boil, stirring constantly,
continuing to cook until a syrup forms. Add the peanuts, and stir until the mixture
begins to bubble, then remove from the heat.
Working quickly, place a tablespoon at a time on a cold, buttered (preferably
marble) slab or a large dish and press into a circle 1/4 inch thick and 4 inches in
diameter.
Leave to dry without disturbing, then lift with a knife. Pralines should be light,
crispy, and flaky.

Atlantic City Salt Water Taffy


1 cup sugar
1/2 tablespoons cornstarch
2/3 cup corn syrup
1 tablespoon butter
1/2 cup water
1/2 teaspoon salt
flavoring
Combine sugar and cornstarch, put into a saucepan, and add corn syrup, butter,
and water.
Stir until boiling point is reached, and boil until mixture reaches 256°F or until a
small portion forms a ball when tested in cold water.
Add salt, pour onto a greased slab and allow to cool slightly until the mixture can
be handled. Pull until light in color.
Divide into separate portions, and color and flavor each portion as desired, while
it is being pulled.
Lemon, orange, peppermint, lime, strawberry, or pineapple flavors may be used,
and pink, green, yellow or orange color pastes. (Don't use too much color - the
candies are usually quite pale and pastel in tint).
To make red striped kisses, have one portion of candy brightly colored red and
let warm near the oven. Lay the large piece of pulled taffy on the marble slab. On
the upper side, lay two or three parallel strips of red taffy; turn the piece over and
lay two or three read strips on that side.
Pull out until 1 1/2 inches wide and 3/4 of an inch thick. Cut into pieces with a
scissors and wrap in wax paper. Twist ends of paper to seal.

Almond Butter Crunch


1 c. butter
1 1/3 c. sugar
1 tbsp. light corn syrup
3 tbsp. water
1 c. finely chopped almonds
1 c. coarsely chopped almonds, toasted
4 - 4 oz. bars milk chocolate, melted
Melt butter in heavy saucepan; add sugar, corn syrup and water. Cook, stirring
occasionally, to a hard crack stage (300 degrees). Quickly stir in coarsely
chopped nuts; spread in waxed paper lined 13 x 9 1/2 x 2 inch pan. Allow to cool
and harden. Spread with 1/2 of the chocolate and sprinkle with 1/2 of the finely
chopped almonds. Cover with waxed paper, invert, and spread with remaining
chocolate; sprinkle with rest of nuts. Chill and then bread into pieces.
Rocky Road Halloween Squares
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 tablespoons butter
2 cups dry roasted peanuts
1 10 1/2 oz. pkg. white miniature marshmallows
Assorted soft Halloween candy pieces such as candy corn or M&M'S®
In top of double boiler melt chocolate with milk and butter, remove from heat. In a
large bowl, combine nuts and marshmallows. Fold in chocolate and press into a
waxed paper lined 13x9 inch pan. Top with candy pieces.
Chill until firm and cut into squares.
Store at room temperature.

Mango Cream
Serve in small bowls along with thin cookie or wafers.

1 ripe mango, pared and cut into pieces


1 cup chilled whipping cream
2 tablespoons granulated sugar
1/4 cup toasted sliced or slivered almonds

Place mango in blender container. Cover and blend until smooth, about 10
seconds. Beat whipping cream and sugar in chilled bowl until stiff. Fold mango
into whipped cream a few times for swirled effect. Sprinkle with almonds.

Black Forest Brownie

1 pkg. (18 oz.) NESTLÉ® TOLL HOUSE®


-- Refrigerated Brownie or Walnut Brownie Bar Dough
1 container (21 oz.) cherry pie filling, warmed
Whipped cream
1 bar (2 oz. total) NESTLÉ® TOLL HOUSE®
-- Semi-Sweet Chocolate Baking Bar, grated

1. Bake brownies according to package directions. Cool completely in pan on


wire rack; invert onto serving platter. Cut into pieces.

2. Top brownie with pie filling, whipped cream and grated chocolate.
Black Forest Sundae

1 (10-ounce) jar maraschino cherries, drained


1 quart vanilla ice cream, softened
1/2 cup hot fudge topping
10 cream-filled chocolate cookies (such as Oreos),
crushed Maraschino cherries with stems, for garnish

1. Line a 5-cup gelatin mold or bowl with aluminum foil. Arrange 12 whole
cherries on the bottom of the foil. Chop remaining cherries; fold into
softened ice cream.

2. Spoon half of the ice cream mixture into bottom of mold. Spoon fudge
topping over ice cream; spread remaining ice cream over the fudge topping.
Sprinkle cookie crumbs over top of ice cream; press lightly. Freeze 4 to 6
hours or until firm. Carefully pull foil out of mold and unmold with cookie
crumbs on bottom on a chilled plate.

Butterscotch Haystacks

1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch


-- Flavored Morsels
3/4 cup creamy peanut butter
1 can (8.5 oz.) or 2 cans (5 oz. each)
-- chow mein noodles
3 1/2 cups miniature marshmallows

1. Line baking sheets or trays with waxed paper.


2. Micorwave morsels in large, microwave-safe bowl on MEDIUM-HIGH (70%)
power for 1 minute; stir. Microwave at additional 10- to 20-second
intervals, stirring until smooth.

3. Stir in peanut butter until well-blended. Add chow mein noodles and
marshmallows; toss until coated. Drop by rounded tablespoon onto prepared
baking sheets. Refrigerate until ready to serve.

Butterscotch Party Mix


2 cups oven-toasted cereal squares
2 cups small pretzel twists
1 cup dry-roasted peanuts
1 cup (about 20) caramels, unwrapped, coarsely chopped
1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE®
-- Butterscotch Flavored Morsels

1. Coat 13 x 9-inch baking pan with nonstick cooking spray.

2. Combine cereal, pretzels, peanuts and caramels in large bowl. Place


morsels in medium, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%)
power
for 1 minute; stir. Microwave at additional 10- to 20-second intervals,
stirring until smooth. Pour over cereal mixture; stir to coat evenly.

3. Spread mixture into prepared baking pan; let stand for 20 to 30 minutes
or until firm. Break into small pieces.

Chocolate Angel Cake

1 (16-ounce) package angel food cake mix


1/2 cup unsweetened cocoa
1 1/2 cups plus 2 tablespoons hot fudge topping, divided
2 cups whipped topping, divided
1 (21-ounce) can cherry pie filling, divided

1. Prepare cake mix according to package directions, mixing cocoa with dry
ingredients. Spoon batter evenly into an ungreased 10-inch tube pan. Bake in
a preheated 350-degree oven as directed on the package. Let cool as package
directs.

2. When cake is completely cooled, carefully remove from pan. Cut


horizontally in half. Place one half, cut side up, on serving plate. Spread
with 3/4 cup fudge topping. (Do not heat topping.) Cover with 1 cup whipped
topping, then half of the cherry pie filling.

3. Place the other half of the cake over cherries, cut side down. Spread
with 3/4 cup fudge topping. Cover with remaining 1 cup whipped topping and
remaining cherry pie filling. Refrigerate 1 hour. Just before serving,
drizzle remaining 2 tablespoons fudge topping over cherry pie filling.

Mango-Peach Frozen Yogurt

2 medium (8 oz.) ripe mangoes, peeled and cubed


2 cups peach low-fat yogurt
1/2 cup honey

1. In a blender or food processor container, process mango cubes until


smooth. Add yogurt and honey; process until well combined.

2. Transfer mixture to ice cream maker; freeze according to manufacturer’s


directions.
Quick Brownie Sundae

1 pkg. (18 oz.) NESTLÉ® TOLL HOUSE®


-- Refrigerated Brownie or Walnut Brownie Bar Dough
Ice cream
Whipped cream
Chocolate Flavor NESTLÉ® NESQUIK® Syrup
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate
-- Mini Morsels
6 maraschino cherries

1. Prepare brownies according to package directions. Cool for 20 minutes in


pan on wire rack. Cut into 12 pieces.

2. Place two brownies in each sundae dish. Top with ice cream, whipped
cream, Nesquik, morsels and cherries.

Quick Chocolate Fudge Sauce

1 1/2 cups (12 fluid-ounce can) NESTLÉ® CARNATION®


-- Evaporated Milk
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE®
-- Semi-Sweet Chocolate Morsels
2 tsp vanilla extract

1. Combine evaporated milk and morsels in medium, heavy-duty saucepan.


Cook
over low heat, stirring frequently, until morsels are melted. Remove from
heat; stir in vanilla extract.

2. Serve warm as a dipping sauce for fresh fruit or spoon over ice cream or
cake. Store remaining sauce tightly covered in refrigerator.

Quick Hot Cocoa for One

1/2 cup dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk


1 to 2 tablespoons granulated sugar
1 1/2 Tbs NESTLÉ® TOLL HOUSE® Baking Cocoa
1 cup boiling water
Whipped cream or
miniature marshmallows (optional)

1. Combine dry milk, sugar and cocoa in mug or cup; stir in boiling water.

2. Top with whipped cream before serving.

Quick Tiramisu

1 pkg. (18 oz.) NESTLÉ® TOLL HOUSE®


-- Refrigerated Sugar Cookie Bar Dough
1 package (8 oz.) 1/3 less fat cream cheese
1/2 cup granulated sugar
3/4 tsp TASTER'S® CHOICE® 100% Pure Instant Coffee
-- dissolved in 3/4 cup cold water, divided
1 container (8 oz.) frozen whipped topping, thawed
1 Tbs NESTLÉ® TOLL HOUSE® Baking Cocoa

1. Preheat oven to 325° F.


2. Divide cookie dough into 20 pieces. Shape into 2 1/2 x 1-inch oblong
shapes. Place on ungreased baking sheets.

3. Bake for 10 to 12 minutes or until light golden brown around edges. Cool
on baking sheets for 1 minute; remove to wire racks to cool completely.

4. Beat cream cheese and sugar in large mixer bowl until smooth. Beat in 1/4
cup coffee. Fold in whipped topping. Layer 6 cookies in 8-inch-square baking
dish. Sprinkle each cookie with 1 teaspoon coffee. Spread one-third cream
cheese mixture over cookies.

5. Repeat layers 2 more times with 12 cookies, remaining coffee and


remaining cream cheese mixture. Cover; refrigerate for 2 to 3 hours. Crumble
remaining cookies over top. Sift cocoa over cookies. Cut into squares.

Strawberry Ice Cream

1 pint strawberries
1/3 cup sugar
2 cups light cream, very cold
Juice of half a lemon

Remove stems from strawberries. Place strawberries on cookie sheet and


freeze until solid. In a food processor combine cream, sugar, lemon juice,
and frozen berries.
Blend until smooth and remove to 9 x 9-inch glass dish. Freeze again
until firm. Serve.

Tortilla Torte
10 8-inch flour tortillas
16 oz low-fat cream cheese (at room temperature)
1 Tbs grated orange peel
2 Tbs orange juice concentrate
1/2 cup brown sugar, packed
2 Tbs cinnamon
2 Tbs granulated sugar

1. Place cream cheese, orange peel, orange juice concentrate, cup of brown
sugar and 1 teaspoon cinnamon in a bowl and beat with a fork.

2. Spread 9 tortillas on a dry surface and spread evenly with cream cheese
mixture.

3. Stack the 9 tortillas in a springform pan. Top with remaining tortilla,


brush with melted butter and sprinkle with 1 tablespoon of sugar and 1
teaspoon of cinnamon.

4. Bake in a 400 degree Fahrenheit oven for 20 minutes, or until fork


inserted into center comes out clean. Remove torte from oven and cut into
wedges.

5. Toss strawberries with 1 tablespoon of sugar. Serve with torte.

Warm Mocha Pudding Cake


1 cup all-purpose flour
1 cup packed brown sugar, divided
4 Tbs NESTLÉ TOLL HOUSE Baking Cocoa, divided
2 Tbs TASTER’S CHOICE 100% Pure Instant Coffee, divided
1 tsp baking powder
1/8 tsp salt
1/3 cup milk
5 Tbs butter or margarine, melted (we recommend
-- LAND O LAKES® Butter)
1 large egg
2 tsp vanilla extract
3/4 cup boiling water
1 1/2 cups whipped cream (optional)
1 1/2 cups fresh assorted berries (optional)

1. Preheat oven to 350° F. Grease 8-inch-round cake pan.

2. Combine flour, 1/2 cup sugar, 2 tablespoons cocoa, 1 tablespoon Taster’s


Choice, baking powder and salt in small bowl. Beat milk, butter, egg and
vanilla extract in medium bowl until blended. Add flour mixture; stir until
combined. Spoon batter into prepared pan.

3. Combine remaining sugar, remaining cocoa and remaining Taster’s Choice in


small bowl. Sprinkle evenly over batter. Pour water evenly over batter.

4. Bake for 20 to 25 minutes or until wooden pick inserted in center comes


out clean. Cool for 5 minutes in pan on wire rack. Invert onto serving plate
or serve from pan. Serve warm with whipped cream and berries.

Butterscotch Ice Cream Pie


1 cup graham cracker crumbs
1/3 cup finely chopped, toasted pecans
1/3 cup butter, melted (we recommend LAND O LAKES® Butter)
-----Filling-----
2 cups heavy cream, divided
2 large eggs
1/8 tsp nutmeg
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch
-- Flavored Morsels
2/3 cup chopped pecans, toasted, divided

1. Combine graham cracker crumbs, pecans and butter in small bowl. Press
firmly on bottom and 1-inch up side of 9-inch springform pan. Refrigerate.

----- Filling -----

1. Combine 1/2 cup cream, eggs and nutmeg in medium, heavy-duty saucepan.
Cook over medium-low heat until mixture is slightly thickened, stirring
constantly. Remove from heat; add morsels. Let stand for 3 minutes; stir
until smooth. Cool to room temperature.

2. Whip remaining cream in chilled small mixer bowl until stiff peaks form;
fold into butterscotch mixture. Pour half of mixture into crust; sprinkle
with 1/3 cup pecans. Spoon remaining filling over nut layer. Sprinkle with
remaining nuts. Freeze for 3 hours or until firm.

Assorted Donuts
Ingredients:
For Dough:
Maida 3 cups
Yeast 1 sachet
Eggs 2
Sugar 2 tbsp
Melted butter 2 tbsp
Milk as needed
Oil for deep frying

For Topping:
Melted chocolate 1 cup
Colored sprinklers or candy ½ cup
Confectioners sugar 1 cup
Milk 3-4 tbsp
Method
Mix yeast, sugar and half a cup of milk, set aside. The mixture will be bubbly in 5
minutes which shows that your yeast is working. Make dough by combining all
the ingredients, just like u will make pizza dough. Transfer in a clean bowl, cover
and leave on kitchen counter until the dough is more than double in size. Now its
ready to make donuts.

Roll dough in ¼ inch thick and cut donuts by using 2 cookie cutters, large to cut
the donut circle and small to cut the center. Keep rolling and cutting until all the
dough has been used. Place donuts in a large tray, cover and let sit for another
30minutes or so until donuts are well risen almost double of the original size.

Heat oil in a deep pan and fry donuts until light golden. Take out on a tissue
towel and let cool. Melt chocolate and coat one side of donuts, sprinkle some
colored candy and let chocolate set. In another bowl, mix icing sugar and milk to
make a thick paste and dip one side of donuts in the mixture, this will also set in
few seconds. Your assorted donuts are ready, enjoy!

Chocolate Pots de Creme

1 cup half-and-half or light cream


1 4-ounce package sweet baking chocolate,
-- coarsely chopped
2 tsp sugar
3 large egg yolks, slightly beaten
1/2 tsp vanilla
1 recipe Caramelized Shards (optional) (see below)

1. In a heavy small saucepan combine the half-and-half or light cream,


chocolate, and sugar. Cook and stir over medium heat about 10 minutes or
until mixture reaches a full boil and thickens.

2. Gradually stir about half of the hot mixture into the beaten egg yolks.
Return all of the egg yolk mixture to the saucepan. Cook and stir over low
heat for 2 minutes. Remove from heat; stir in vanilla. Pour chocolate
mixture into 4 or 6 pots de creme cups or small dessert dishes. Cover and
chill for 2 to 24 hours. If desired, top with Caramelized Shards.

3. Makes 4 to 6 servings. (Nutrition facts are without shards.)

----- Caramelized Shards -----

1. Preheat oven to 350 degree F. Line a cookie sheet with aluminum foil;
coat foil with nonstick cooking spray. Sprinkle 1 tablespoon slivered
almonds onto prepared foil. Bake in preheated oven 6 to 8 minutes or until
lightly toasted. Meanwhile, place 1/3 cup sugar in a heavy 10-inch skillet.
Heat over medium-high heat until sugar begins to melt, shaking skillet
occasionally to heat sugar evenly. Do not stir. When sugar begins to melt,
reduce heat to low. Cook for 2 minutes more or until sugar is melted and
lightly golden, stirring as needed with a wooden spoon. Remove pan from
heat. Stir in 1/2 teaspoon hot water. Immediately pour over nuts on hot
baking sheet. Let cool for 1 minute. Using 2 forks, gently pull caramel as
thinly as possible, lifting up slightly as you pull. Let cool thoroughly on
foil. Break into pieces; store tightly covered up to 3 days.
Cherry S'Mores

1/2 cup marshmallow creme


1/2 cup dried tart cherries
1/4 cup semisweet chocolate chips
12 graham cracker squares (2* inches each)

1. Put marshmallow creme, cherries and chocolate chips in a medium bowl; mix
well.

2. Place 6 of the graham crackers on a microwave-safe plate. Spoon a heaping


tablespoon of marshmallow mixture on each cracker. Top with remaining
crackers.

3. Microwave, uncovered, on High (100% power) 30 to 45 seconds, or until


marshmallow mixture is soft and warm. Carefully remove plate from the
microwave and set on a hot pad. Let S'mores cool slightly before eating
them.

Dessert To Go

1 (10-ounce) jar maraschino cherries


3 cups whipped topping
1 (4-serving-size) package any flavor instant pudding
-- (chocolate is good!)
1 3/4 cups cold milk
6 flat-bottom ice cream cones
Colored sprinkles and/or maraschino
-- cherries, for garnish
1. Put a colander or strainer in a bowl. Pour cherries into the strainer,
draining the juice into the bowl. Save the juice to add to orange juice or
other drinks; you do not need the juice for this recipe.

2. Put the drained cherries on a cutting board. With a sharp knife,


carefully cut each cherry in half. Have an adult show you how to use the
knife. Set aside.

3. Prepare pudding according to package directions using 1-3/4 cups cold


milk. Refrigerate pudding 10 minutes.

4. Meanwhile, put cherry halves in a large mixing bow. With a rubber


spatula, scoop whipped topping into the bowl. Stir gently until cherries are
mixed with whipped topping.

5. Fill each cone with 1/4 cup pudding. Top each with 1/2 cup cherry
mixture. Decorate with colored sprinkles or a maraschino cherry. Serve
immediately. This dessert is best eaten with a spoon.

Marshmallows

2 Tbs plus 2 1/2 teaspoons or 3 1/2 envelopes unflavored gelatin


1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup warm water about 115°F
1/4 tsp salt
2 egg whites
1 tsp vanilla

1. Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking


pan and dust bottom and sides with some confectioners' sugar.

2. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin


over cold water and let stand to soften.

3. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water,
and salt over low heat, stirring with a wooden spoon, until sugar is
dissolved. Increase heat to moderate and boil mixture, without stirring,
until a candy or digital thermometer registers 240°F., about 12 minutes.
Remove pan from heat and pour sugar mixture over gelatin mixture, stirring
until gelatin is dissolved.

4. With standing or a hand-held electric mixer beat mixture on high speed


until white, thick, and nearly tripled in volume, about 6 minutes if using
standing mixer or about 10 minutes if using hand-held mixer. In a large bowl
with cleaned beaters beat whites (or reconstituted powdered whites) until
they just hold stiff peaks. Beat whites and vanilla into sugar mixture until
just combined. Pour mixture into baking pan and sift 1/4 cup confectionersÕ
sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3
hours, and up to 1 day.

5. Run a thin knife around edges of pan and invert pan onto a large cutting
board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow
and let drop onto cutting board. With a large knife trim edges of
marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining
confectioners' sugar into a large bowl and add marshmallows in batches,
tossing to evenly coat. Marshmallows keep in an airtight container at cool
room temperature 1 week.
Boo Berry Bats Over Blue Moons

2 1/4 cups frozen or fresh blueberries, divided


1/3 cup plus 1 tablespoon sugar, divided
1 Tbs cornstarch
pinch salt
1/2 cup whipped cream cheese (from an 8-ounce container)
2 drops red food coloring
1 drop yellow food coloring
1 loaf (10.75 ounces) frozen pound cake, thawed
2 tsp confectioners sugar
2 tsp unsweetened cocoa powder

----- Prepare sauce: -----

1. In a medium saucepan over high heat, bring 1/2 cup water to a boil. Add 2
cups of the blueberries; return to a boil. Cook until liquid is released
from fruit, about 2 minutes. Meanwhile, combine 1/3 cup of the sugar, the
cornstarch and salt in a cup. Add to cooked blueberries, stirring
constantly, until sauce thickens, about 1 minute. Spoon into a medium bowl;
cover and refrigerate until cold, about 2 hours.

----- Prepare filling: -----

1. In a small bowl stir together cream cheese, the remaining 1 tablespoon


sugar, and red and yellow food coloring to make orange-colored cream cheese;
set aside.

----- Assemble: -----


1. Using a serrated knife cut a thin layer off the top and bottom of the
pound cake. Cut the pound cake into 4 (1/2-thick) horizontal slices. Working
with 1 slice at a time, use a 4-inch bat-shaped cookie cutter to cut out 2
bats. From the same slice, use a 1/2-inch half moon-shaped cutter, to cut
out 4 half moons. Repeat with remaining pound cake. Carefully spread 4 bats
and 8 moons with cream cheese mixture. Arrange the remaining 1/4 cup
blueberries in a single layer over cream cheese, dividing evenly and
pressing lightly. Cover with remaining bat and moon shapes forming
sandwiches. In a cup combine confectioners sugar and cocoa; through a fine
mesh strainer lightly sprinkle over bat and moon sandwiches. Divide
blueberry sauce among 4 serving plates; spread to form a "sky background."

2. Arrange 1 bat and 2 moons on each plate; serve.

Blizzard Party Mix

Nonstick cooking spray


2 cups oven-toasted cereal squares
2 cups small pretzel twists
1 cup dry-roasted peanuts
1 cup (about 20) caramels, coarsely chopped
2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Premier
-- White Morsels

1. Spray 13 x 9-inch baking pan with nonstick cooking spray.

2. Combine cereal, pretzels, peanuts and caramels in large bowl.


3. Microwave morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%)
power for 1 minute; stir. Microwave at additional 10- to 20-second
intervals, stirring until smooth. Pour over cereal mixture; stir to coat
evenly.

4. Spread mixture into prepared baking pan; let stand for 20 to 30 minutes
or until firm. Break into bite-size pieces.

Cranberry Frost

1/2 cup fresh or frozen cranberries, diced


1/3 cup white sugar
2 oranges
1 (8 oz) package cream cheese, softened
1 tsp vanilla extract
1 medium apple, cored and diced
1/2 cup dates, chopped
1/2 cup whipping cream

1. In a mixing bowl, combine cranberries and sugar and let stand 10 minutes.
Meanwhile, peel and secton 1 orange. Finely chop orange sections; set aside.
Sqeeze remaining orange to make total of 1/3 cup juice.

2. Combine the 1/3 cup orange juice, cream cheese, and vanilla. Beat until
fluffy. Stir in orange sections, cranberries, apple and dates.

3. Whip cream until soft peaks form. Fold cream into cream cheese mixture.

4. Turn mixture into a 5-cup mold, 8x4x2 inch loaf pan, or into about 10 to
12 paper lined muffin pans. Cover and freeze until firm.
5. To serve, let stand at room temperature for 10 miutues. Unmold or peel
off paper and garnish with orange sections.

Chocolate Chiffon Cake

3/4 cup sifted cake and pastry flour


1/4 cup unsweetened cocoa powder
2/3 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup canola oil
1/4 cup water
1 tsp vanilla
2 egg yolks
4 egg whites
1/4 tsp cream of tartar

Line bottom only of 8-inch cake pan with waxed paper cut to fit. Or, alternatively,
have 10-inch tube pan ready.
In medium bowl, combine flour, cocoa powder, 1/3 cup sugar, baking powder,
and salt; mix well. Pour in oil, water, vanilla, and egg yolks. Beat for 1 minute or
until very smooth. Wash beaters.
In large bowl, and with clean beaters, beat egg whites and cream of tartar until
soft peaks form. Add remaining sugar and beat until stiff peaks form.
Pour egg yolk mixture evenly over stiffly beaten egg whites. Fold in until blended
and evenly colored.
Pour into prepared pan. With knife, cut through batter to remove air bubbles.
Smooth top.
Bake in 350 degree oven for 40 minutes or until tester inserted in center comes
out clean.
Cool on wire rack. (Or, if tube pan is used, invert pan and allow tohang upside
down on its own rack or funnel.) Loosen around edge of cake; invert onto cake
plate. Remove waxed paper.

Chocolate Chip Cookies


1/4 cup low-calorie margarine
1 Tbs granulated fructose
1 egg substitute equivalent
3 Tbs water
1 tsp vanilla
3/4 cup flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup semisweet chocolate chips

Preheat the oven to 375 degrees. In a medium bowl, cream the margarine and
the fructose. Beat in the egg, water, and vanilla; mix thoroughly.
In a sifter, combine the flour, baking soda, and salt. Sift the dry ingredients into
the creamed mixture and mix well. Stir in the chocolate chips.
Lightly spray cookie sheets with nonstick cooking spray. Drop teaspoonfuls of
dough onto cookie sheets and bake for 8 to 10 minutes. Remove the cookies
from the oven and cool them on racks.

Fruit Ambrosia

4 medium oranges, peeled, sectioned


2 medium bananas, sliced
1 medium apple, diced
1/4 cup orange juice
1/4 cup shredded unsweetened coconut

1. Combine the fruit and orange juice. Spoon into dessert dishes and
sprinkle with coconut to serve.

2. This recipe yields 10 servings. Serving size: 1/2 cup.

3. Exchanges Per Serving: 1 Fruit, 1/2 Saturated Fat.

Fruit Fantasia
2 bananas, sliced
2 cups sliced fresh strawberries
1 can pineapple tidbits in juice (2 oz), drained, and juice reserved
1 can sliced peaches in juice (15 oz), drained, and juice reserved
1 tsp sugar-free Tang drink mix
1 package sugar-free vanilla instant pudding mix (0.9 oz)

In a large serving dish, combine bananas, strawberries, pineapple, and peaches;


set aside.
In a separate bowl, combine reserved pineapple juice, Tang mix, and pudding
mix. Mix well using a wire whisk it will be thick.
Spoon pudding mixture over fruit and toss gently to coat. May thin with reserved
peach juice as desired. Chill 30 minutes before serving.

Hawaiian Isle Sorbet

2 pineapple slices canned in own juice


1/2 cup raspberry sorbet
2 Tbs nonfat whipped topping
1. Place one slice of pineapple on a dessert plate. Using a melon baller,
scoop out 4 or 5 small balls of sorbet.

2. Top with a twisted pineapple slice. Garnish with whipped topping and
serve at once.

Incredible Crepes
1/2 cup nonfat milk
1/3 cup all-purpose flour
1 egg
4 1/2 tsp sugar
1 dash ground nutmeg
1 small orange, peeled, and seeds removed
1 tsp low-calorie margarine
1/4 cup unsweetened orange juice
1 tsp cornstarch
1/2 tsp vanilla
1 Tbs low-fat sour cream

Whisk together the milk, flour, egg, sugar, and nutmeg in a small bowl until frothy
and refrigerate for at least 1 hour. Meanwhile, cut away the rind and membranes
of the orange so that only the fruit flesh remains. Chop the orange flesh into
small pieces.
When the batter is ready, melt the margarine in a small skillet over medium heat,
rolling the skillet to completely coat it with the margarine. Using a small ladle,
pour approximately 2 tablespoons of batter into the heated skillet, again rolling
the skillet to quickly coat the bottom.
Using a plastic flexible spatula, turn the crepe when the edges begin to brown
slightly. Cook the other side until it is also light brown. Remove the crepe from
the pan quickly, fold it into quarters, and place it on a cool plate. Repeat until all
the batter is used.
Mix together 1 tablespoon of the orange juice with the cornstarch until smooth.
Return the small skillet to the heat and add the remaining orange juice and
orange pieces, cooking until bubbly. Quickly add the cornstarch mixture and stir
constantly with a wooden spoon.
When the mixture begins to thicken slightly, add the vanilla and stir well. Gently
add the folded crepes back into the skillet, and swirl the skillet to coat the crepes
with the sauce. The sauce should be slightly thickened, just enough to coat a
spoon. (Add a mixture of another ½ teaspoon cornstarch and 1 teaspoon water if
needed to further thicken the sauce.)
When all the crepes are thoroughly heated, divide the contents of the skillet onto
two serving plates, top each with sour cream, and serve. If you like, before
removing the crepes from the heat, turn the heat to high, add 2 tablespoons Gran
Marnier or brandy, and flame before serving.

Lemon Chiffon Cake

1 cup sifted cake and pastry flour


2/3 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup canola oil
2 Tbs lemon juice
2 Tbs water
2 tsp grated lemon rind
2 egg yolks
4 egg whites
1/4 tsp cream of tartar
Line bottom only of 8-inch cake pan with waxed paper cut to fit. Or, alternatively,
have 10-inch tube pan ready.
In medium bowl, combine flour, 1/3 cup sugar, baking powder, and salt; mix well.
Pour in oil, lemon juice, water, lemon rind, and egg yolks. Beat for 1 minute or
until very smooth. Wash beaters.
In large bowl, and with clean beaters, beat egg whites and cream of tartar until
soft peaks form. Add remaining sugar and beat until stiff peaks form.
Pour egg yolk mixture evenly over stiffly beaten egg whites. Fold in until blended
and evenly colored.
Pour into prepared pan. With knife, cut through batter to remove air bubbles.
Smooth top.
Bake in 350 degree oven for 40 minutes or until tester inserted in center comes
out clean.
Cool on wire rack. (Or, if tube pan is used, invert pan and allow to hang upside
down on its own rack or funnel.) Loosen around edge of cake; invert onto cake
plate. Remove waxed paper.

Yummy Dessert Sauce

1 can evaporated skim milk - (14 oz), undiluted


2 1/2 Tbs sugar
2 Tbs cornstarch
1/3 cup skim milk
1 tsp vanilla
2 tsp orange liqueur
1 tsp brandy

Combine the evaporated milk and sugar and place over low heat.
Combine the cornstarch and milk, stirring into a smooth paste. Slowly add this to
the heated milk and sugar, stirring constantly until the sauce thickens.
Add the vanilla, liqueur, and brandy. Simmer the sauce 1 minute longer.
Serve warm.

Werner's Old Chicago Bakery Lemon Meringue Pie


Lemon Filling:
4 egg yolks (reserve whites for meringue)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 (9-inch) pre-baked pie shell
1 tablespoon finely grated lemon zest
Adjust the oven rack to the middle position. Preheat oven to 375ºF.
Whisk egg yolks in medium size mixing bowl and set aside.
In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to
combine. Turn heat on medium and, stirring frequently, bring mixture to a boil.
Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot
mixture to egg yolks and stir until you have added at least half of the mixture.
Return egg mixture to saucepan, turn heat down to low and cook, stirring
constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon
juice, and zest until well combined.
Pour mixture into pie shell and top with meringue while filling is still hot. Make
sure meringue completely covers filling and that it goes right up to the edge of
the crust.
Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and
cool on a wire rack. Let pie cooled completely before slicing.
Meringue Topping:
o 4 egg whites
o 1 pinch cream of tartar
o 2 tablespoons sugar

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the
whisk attachment. Beat egg whites until soft peaks form and then gradually add
sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.
Servings: One 9" pie

Bill Knapp's-style Chocolate Cake Topping


• 1 stick butter or margarine
• 1 (12-ounce) bag semisweet chocolate chips
• 1 (14-ounce) can sweetened condensed milk
• 1 (14-ounce) light corn syrup

In the top of a double boiler, over simmering water, combine butter, chocolate
chips, sweetened condensed milk and corn syrup. Cook over the simmering
water, stirring only occasionally, until smooth (about 20 minutes).
Remove from hot water and beat with an electric mixer until smooth.
Bill Knapp's-style Chocolate Cake
• 1 18 ounce Devil's Food Cake Mix
• 1 1/2 cup water warm
• 2 eggs

Preheat oven to 325. Beat all cake ingredients together with a mixer on medium-
high until smooth. Pour into a greased and floured 9"x12"x2" inch baking pan or a
10" baking tin. Bake at 325º for 35 minutes or until tester inserted in the center of
the cake comes out clean. Let cool on wire rack.
While the cake is in the oven, prepare the frosting.

Black Forest Cheesecake


Black Forest Cheesecake
1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
16 ounces cream cheese, softened
2/3 cup granulated sugar
2 eggs
6 ounces semisweet chocolate chips, melted
1/4 teaspoon almond extract
1 (21 ounce) can cherry pie filling
Frozen whipped topping, thawed
Combine crumbs and margarine; press onto bottom of a 9-inch springform pan.
Bake at 350 degrees F for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each addition. Blend
in chocolate and extract; pour over crust. Bake at 350 degrees F for 45 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Top cheesecake with pie filling and whipped topping just before serving. Spoon
pie filling to within 1 1/2 inches of edge of cheesecake. About every three inches
around the edge, place a dollop of whipped cream.

Recipe for Black Forest Ice Cream Cake


Instructions:

Black Forest Ice Cream Cake


1 quart vanilla or burgundy cherry ice cream, softened
1 3/4 cups unsifted all-purpose flour
2 cups granulated sugar
34 cup Hershey's
"Gloreos" The Oreo-Style Cookies
The Cookie
1 18-oz package devil's food cake mix
2 eggs + 2 tbsp water
2 tbsp oil
1/2 C cocoa powder
Nestle's Quik

The Filling
1 envelope unflavored gelatin
1/4 C cold water
1 C Crisco
1 lb + 1 C powdered sugar
1 tsp vanilla

Cookie: Preheat oven to 400 degrees F. Combine cake mix, eggs + water, oil
and cocoa powder. Blend well until you can form it into a ball. Let stand 20
minutes. Form dough into 1/2-inch balls placed 2 inches apart on lightly greased
baking sheet Flatten each ball with bottom of a greased once drinking glass that
has been dipped in Nestle's Quik powder to deepen the color of the cookies to
resemble the originals. Bake 8 minutes. Immediately out of the oven, flatten each
cookie with the back of a pancake turner. Let cool 20 minutes while you prepare
the filling.
Filling: Soften the gelatin in 1/4 C cold water and place in a pan of hot water until
clear. Meanwhile, beat the Crisco until fluffy, adding the powdered sugar a little at
a time. Add the vanilla and cooled gelatin and beat 6 minutes. Shape into 1-inch
balls and place between the bottom sides of two cookies, pressing them gently
but firmly together until the filling becomes nicely rounded at the edges. Chill
about one hour to set the filling.
Sanders-style Hot Fudge Sauce
• 1 (14-ounce) can Eagle Brand Milk
• 14 ounces Karo Syrup, light
• 12 ounces Nestles Milk Chocolate chips (not the semisweets)
• 1/4 pound butter

Combine ingredients in top of double boiler over simmering water and stir until
chocolate melts.
Continue to cook and stir a few times for 30 minutes. Remove from heat, then
beat with a mixer until smooth.
Cool, pour into jar, then tightly cap. Refrigerate.

Recipe for Blender Cheesecake


Blender Cheesecake
1 2/3 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/2 cup boiling water
1 small box lemon gelatin
2 tablespoons lemon juice
2 cups cottage cheese
1 (10 ounce) container frozen whipped topping
Combine cracker crumbs and butter; mix well. Press into bottom of 11 x 7-inch
pan. Set aside.
Pour boiling water into blender container. Add gelatin. Cover and process on the
beat speed until gelatin is dissolved. Add lemon juice and 1 cup of the cottage
cheese. Process on the liquefy speed until smooth. Add remaining cottage
cheese and process until smooth. Pour into large mixer bowl. Add frozen
whipped topping and mix with electric mixer until smooth. Pour over graham
cracker crust. Chill until set. Yields 10 to 12 servings
Variations
Use any flavor gelatin desired.
Spread pie filling over cheesecake after it has set. Refrigerate 1 hour.
If desired, 1 cup fresh fruit can be folded into the mixture before pouring into
crust.
Recipe for Brownie Ice Cream Cake

Brownie Ice Cream Cake


1 cup (6 ounces) semisweet chocolate chips
2 tablespoons water
3 tablespoons stick butter or margarine
1/2 cup plus 2 teaspoons granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cup flour
1 pint good quality coffee or other flavored ice cream
2 pints good quality chocolate or other flavored ice cream
1/2 cup heavy (whipping) cream
Garnish: warmed chocolate sauce, maraschino cherries
Preheat oven to 350 degrees F. Grease a 9-inch pie plate.
Microwave the chocolate and water in a medium bowl on HIGH for 50 seconds;
repeat at 10 second intervals until chocolate is melted and smooth. Scrape the
mixture into a medium bowl. Add butter and beat with mixer on medium speed
until smooth and glossy. Beat in the 1/2 cup sugar, then the eggs. Scrape down
the side of bowl and beat in vanilla extract, baking powder and baking soda.
Reduce mixer speed to low and beat in flour just until blended. Spread evenly in
the prepared pie plate. Bake for 30 to 35 minutes or until a wooden pick inserted
in center comes out with moist not wet crumbs sticking to it.
Place on a wire rack and when cool enough to handle, about 15 minutes, hold
pie plate still and gently rotate brownie with your thumbs until it loosens from pie
plate. (this makes serving easier) With a metal spoon, scoop soft brownie mixture
from center, leaving a shell about 1/4 inch thick. Loosely wrap scooped out
brownie, place in center of pie plate, wrap pie and freeze at least 1 hour or up to
1 month.
Remove scooped out brownie. Spread coffee ice cream over bottom of pie shell
Sprinkle with about half the scooped out brownie. Cover and freeze until firm, at
least 1 hour.
Spread with chocolate ice cream. Cover and freeze at least 3 hours or up to 1
week.
About 1 hour before serving, beat heavy cream with remaining 2 teaspoons
sugar until stiff peaks form when beaters are lifted. Spread over ice cream, or
spoon whipped cream into a decorating bag fitted with a star tip and pipe around
edge. Garnish with remaining scooped out brownie, the warmed chocolate sauce
and maraschino cherries. Return to freezer until 30 minutes before serving, then
transfer to refrigerator so ice cream can soften slightly.
Serves 10.

Recipe for Brownies Alaska


Brownies Alaska
1 (15.5 ounce) box fudge brownie mix
4 egg whites
Pink peppermint or strawberry ice cream
1/2 cup granulated sugar
Bake brownies as directed. Cut into 3-inch squares. Place on baking sheet. Top
with scoop of ice cream and place in freezer 1 hour.
Preheat oven to 500 degrees F.
Beat egg whites until foamy. Beat in sugar, 1 tablespoon at a time. Beat until stiff.
Cover brownies and ice cream with meringue, sealing to edge of brownies. Bake
3 to 4 minutes until meringue is brown.

Pineapple Upside Down Cake (Cast Iron


SKILLET)
1 box yellow cake mix
1 cup brown sugar
3 eggs
1 stick butter
1 can pineapple (slices, rings, pieces.)
save pineapple juice add water to get 1 1/2 cups
This is made on the stove top!!
Mix 3 eggs in with the cake mix in a bowl. Add pineapple and water juice mix.
Melt butter in a cast iron skillet. Reduce heat to low.
Sprinkle 1 cup of brown sugar over the butter. Place pineapple on top of brown
sugar. Spoon in cake mix over top of pineapple.
Cover cast iron skillet and let cook on low heat for about 20-25 min, or until
mixture has the consistency of cake.
Let cool, turn upside down and cake will fall out.

The Ultimate Ice-Cream Long Cake


12 chocolate ice-cream sandwiches
1 pint chocolate chip ice-cream, slightly softened
2 large Hershey's candy bars
1 cup warm milk
Place the 6 chocolate ice-cream sandwiches on a tray. Arrange them so that they
are 2 by 2's.
Scoop chocolate chip ice-cream out of container, trying to retain the same shape
as the container.
Spread ice cream smoothed out over the top of the 6 chocolate ice-cream
sandwiches. Then, layer 6 more of the sandwiches over the top of the ice-cream.
In a bowl, warm the milk in microwave with the 2 large Hershey's bars. When the
Hershey's are melted, you'll have a fudge like substance. Pour it over the ice
cream sandwiches.
Freeze the whole tray for 5 hours before slicing into serving sized portions. I
hope you totally enjoy this!

Pink Fluff
2 small boxes Raspberry Jell-O
1 large can crushed pineapple, drained
1 8 oz pkg cream cheese, room temperature
1 9 oz tub Cool Whip
1/2 cup chopped pecans or nuts
Dissolve Jell-O in 2 cups boiling water.
In a blender, combine Jell-O and cream cheese. Refrigerate until the mixture has
thickened slightly.
Stir in the pineapple and nuts. Fold in the Cool Whip.
Rinse a silicone mold with cold water and shake out excess water (do not dry).
Transfer mixture to the mold and refrigerate for at least 4 hours.
When ready to serve, dip the outside of mold into hot water for a few seconds to
release. Run a butter knife along the edge. Flip over onto a dish and serve.

Tea Party "Petit Fours"


24 brownie squares (1 inch)
1/2 cup thawed COOL WHIP Whipped Topping
2 squares BAKER'S Semi-Sweet Chocolate, chopped
1/4 cup whipping cream
24 candied violet candies
CUT each brownie horizontally in half. Spread bottom half of each brownie with 1
tsp. of the whipped topping; cover with top of brownie.
MICROWAVE chocolate and cream on MEDIUM (50%) 2 to 3 min. or until
chocolate is completely melted and mixture is well blended, stirring after 1-1/2
min. Spread evenly over brownies.
TOP each with a candied violet. Refrigerate until chocolate glaze is firm. Store in
tightly covered container in refrigerator.
Kraft Kitchens Tips
Variation
Omit the chocolate glaze and candied flowers. Do not split brownies. Spread or
pipe whipped topping evenly onto brownies instead of using as a filling for the
split brownies. Sprinkle evenly with flower-shaped sprinkles or colored sugars.
Great Substitute
Substitute rose petal candies for the violet candies.

Chocolate Meringue Pie Mountains


Pie:
2 eggs yolks
1 1/2 c. milk
2 heaping tbsp. cocoa
1 c. sugar
2 tbsp. flour
2 tbsp. butter
Meringue:
2 egg whites
1/8 tsp. cream of tartar
pinch of salt
3/4 c. sifted sugar
1 tsp. vanilla
Pie:
Mix egg yolks and milk; add sugar, flour, and cocoa. Mix well and cook on top of
the stove on slow heat until mixture thickens. Pour into unbaked pie shell and
bake at 400°F until pie shell is brown.
Meringue:
Beat egg whites with a rotary beater until foamy. Add 1/8 teaspoon cream of
tartar and pinch of salt and beat until soft peaks form. Add gradually, sifted sugar
and beat until very stiff. Fold in vanilla. Evenly put on top of the chocolate pie
then bake 300°F for 10 minutes or until the top of the meringue tips are golden
brown.

Chiffon Cake
1 1/4 sifted cake flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup corn or peanut oil
1/3 cup water
3 egg yolks
1 teaspoon *flavoring
1/4 teaspoon cream of tartar
3 egg whites
In a large bowl, combine flour, sugar, baking powder and salt. Make a well in the
center of the flour mixture and pour in oil, water, egg yolks and flavoring. Note:
Use vanilla, orange, lemon or 1/2 teaspoon almond other extract of your choice.
Beat for 2 minutes, or until smooth.
In a separate bowl, beat egg whites with cream of tartar until they form very stiff
peaks. Gently fold (do not stir) the egg whites into the first mixture until well
blended.
Turn batter into an ungreased 8 or 9 inch tube pan or an 8 inch square pan.
Bake at 325F for about 1 hour or until cake springs back when lightly touched
with finger.
When the cake is done, remove from the oven and suspend the pan upside down
until cool (putting the center over a bottle works well).
Loosen the sides of the cake from pan using a spatula or bread knife.
Spread with frosting or drizzle with confectioners sugar, if desired.
Variation: To make a marble chiffon cake, divide batter into two portions.
Combine 3 tablespoons sugar and 3 tablespoons of cocoa with 1/4 teaspoon
baking soda and 3 tablespoons hot water. Mix until smooth and gently fold (do
not stir) into half of the batter. Pour plain and chocolate batter alternately into the
pan; swirl a spatula through the center once or twice. Bake as above.

No Bake Cheesecake
3 egg yolks, beaten
1/4 cup sugar
1/2 teaspoon salt
1 small can crushed pineapple
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1 cup cottage cheese
1 tablespoon unflavored gelatin
3 egg whites
1 1/2 cups graham cracker crust mixture
Press a graham cracker crust into the bottom of a springform pan, saving some
of the mixture to sprinkle on top.
In a small bowl or teacup, bloom 1 tablespoon of gelatin in 1/4 cup water; set
aside.
In a double boiler, combine egg yolks, sugar, salt, pineapple, lemon juice and
rind. Remove from heat and add the softened gelatin, stirring until dissolved. Add
1 cup cottage cheese, mashed. Chill until mixture has partially set.
In a clean bowl, beat three egg whites, gradually stirring in 1/2 cup white sugar
until soft peaks form when the beaters are lifted. Fold the beaten egg whites
gently into cheese mixture.
Spread mixture over the graham cracker crust and sprinkle reserved graham
cracker crumbs over top. Chill for at least 4-5 hours.

Yum Yum Balls Deluxe


1/2 package mini marshmallows
1 can (14 oz) sweetened condensed milk
1 tablespoon cocoa
3 cups chocolate graham crackers, crushed
1 cup chopped pecans
1 package shredded coconut
1 package confectioners sugar
Melt marshmallows with sweetened condensed milk over low heat until lumpy.
Add cocoa, graham crackers, and pecans. Stir together until mixed. Form mixture
into 1 inch balls and roll in shredded coconut and confectioners sugar.
Ready to eat!

Belgian Chocolate Lace Wafers


1/2 cup unsifted flour
1/2 cup very finely chopped almonds
1/4 cup dark corn syrup
1/4 cup firmly packed light brown sugar
1/4 cup butter
2 squares (1 oz. each) semisweet chocolate, melted
Stir together flour and nuts. In a 1-quart saucepan, stir together next 3
ingredients. Stirring constantly, bring to boil over medium heat. Remove. Stir in
flour mixture until well blended.
Drop by slightly rounded teaspoonfuls in oval shape 3" apart onto foil-lined
cookie sheet. Spread evenly with rubber spatula to 1/2" by 1 1/2" oval.
Bake at 350°F 4-5 minutes or until golden brown. Cool completely on foil on rack.
Peel foil from cookies.
Place cookies, 1 at a time, top side down on cookie sheet. Return to oven 1 to 2
minutes or until soft.
Roll into cylinder shape starting on long side. Cool on rack.
Spread 1 end of each cookie with melted chocolate. Allow chocolate to set or eat
it as-is.
May be stored in tightly covered container up to 1 week.
Makes 30.

Strawberry Heart Pillows


1 sheet frozen puff pastry, thawed
1/3 cup strawberry jam or preserves
1 cup thawed COOL WHIP Whipped Topping, divided
4 large strawberries, each cut into 4 slices
1 (1 ounce) square BAKER'S Semi-Sweet Baking Chocolate, melted

Cooking Directions
Preheat oven to 350 degrees F. Unfold pastry. Cut into 16 hearts with 2-inch
heart-shaped cookie cutter. Place on ungreased baking sheets.
Bake 20 min. or until golden brown. Remove to wire racks; cool completely.
Cut each heart horizontally in half. Spread 1 tsp. of the jam onto bottom half of
each heart; top with 1 Tbsp. of the whipped topping and a strawberry slice. Cover
with tops of hearts. Drizzle with chocolate. Serve immediately. Or, cover and
refrigerate up to 1 hour.
Yield: 16 servings
3. Still Hungry?
Frozen puff pastry is cut into hearts and baked, then split and filled with
strawberry jam, whipped topping and strawberries for special, pillowy treats.

Marvelous Mississippi Mud Pie Recipe

Ingredients:
1 cup finely chopped walnuts
1 stick margarine melted
1 cup flour
1 cup powdered sugar
1 package (8 oz. size) cream cheese softened
1 container (12 oz. size) Cool Whip
2 small package instant chocolate pudding
2 1/2 cups milk
1 milk chocolate candy bar

Thaw Cool Whip. Mix margarine, nuts and flour. Press into a 9x13 pan. Bake 20
minutes at 350degrees F. Cool.
Mix cheese, powdered sugar and 1/2 C. Cool Whip. Spread over cooled crust.
Mix pudding mix and milk. Spread over cheese layer. Spread extra Cool Whip
over chocolate layer. Grate candy bar over top.
Chill at least 3 hours before serving.

S'Mores
8 ounces semisweet chocolate
1 can (14 oz. size) sweetened condensed milk
1 teaspoon vanilla extract
1 package (16 oz. size) graham crackers
2 cups miniature marshmallows
Directions:
In a heavy saucepan melt chocolate over low heat. Stir in milk and vanilla; cook
and stir until smooth.

Making one s'more at a time, spread 1 T. each of chocolate mixture on two whole
graham crackers. Place 5-6 marshmallows on one cracker; gently press the other
cracker on top. Repeat with remaining chocolate, crackers and marshmallows.

Wrap with plastic wrap; store at room temperature.

Eclairs
DOUGH:
Butter 40z
Flour 1/2cup
Eggs 4
Vanila essence 2,3 drops
Salt a pinch
Water 1/2cup

Filling:(chocolate cream)
Coco powder 1tsp
Cream 8oz
Icing sugar 1oz
(beat cream with beater add coco powder and icing sugar)

Topping :( Chocolate Sauce)


Butter 1tbsp
Water 1/2cup
Icing sugar 8tbsp
Coco powder 4tbsp

(Mix all things in a sauce pan,in another pan boil 4glass of water put sauce pan
on the surface of water and cook it untill become a thick sauce)

Dough: 1.Cut butter in layers, place butter ,water, salt, vanilla essence in a pan
bring boil.
When butter melt completely add flour stir quickly until it form a ball.
Remove it from flame after 5 min add one egg mix it well then add all 3 eggs one
by one stir until a creamy mixture.
Grease icing syringe without any nozzle fill it with mixture.
Squeeze out in finger sized eclairs on greased baking tray . give well space b/w
all éclairs, bake on mark 7 for 35 mins (don’t preheat oven) filling:
Let the éclair cool on room temp cut horizontally fill with chocolate cream or you
can use simple whipped cream too.
Topping: top it with chocolate sauce.
Lemon Cheese Desserts with Strawberry
SAUCE
2 c. flour
1/2 c. brown sugar
1 cube butter
1/2 c. chopped nuts
Filling:
1 3/4 c. whipping cream, whipped
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 c. powdered sugar
Sauce:
1 pkg. frozen strawberries
pinch of salt
1 pkg. Danish dessert
2 tbsp. lemon juice
Mix above as for pie dough. Spread on cookie sheet. Bake at 375°F until brown,
let cool and crumble up. Put 1/2 crumbs on bottom of pan, reserving the balance
for the top of dessert.
Mash cream cheese until soft, add other ingredients to the cream cheese and
spread on crumbs.
Cook according to directions on Danish dessert package.
Let cool and spread over cream cheese mixture. Sprinkle rest of crumbs on top.

Fruit Fluff
16 oz tub Cool Whip
1 6oz pkg dry Jell-O (any flavor)
2 16oz cans of fruit with juice to compliment Jell-O flavor chopped nuts (optional)
miniature marshmallows (optional)
Stir dry Jell-O into Cool Whip. Fold in fruit and juice.
Add marshmallows (2 cups or more, if desired). Add 1/2 cup chopped nuts. Chill
several hours or overnight before serving.

Black Magic Cake

Ingredients:
3/4 cup cocoa
2 c. flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. vanilla
1 cup sour milk
2 cups sugar
1 cup black coffee
2 eggs
1/2 cup vegetable oil
1 tsp. salt

Mix all ingredients together thoroughly until smooth. The cake batter will be thin.
Bake at 350F for 35 to 40 minutes, or until a toothpick inserted into the center
comes out clean.

Sweet Roll Knots


Bread Flour: 3-3.5 cups
Sugar: 2/3 cup
Active Dry Yeast: Yeast 2 packages= 1.5 tbsp
Salt: 1/2 tsp
Milk: 1+1/4 cup, warm
Butter: 1/3 cup (in room temperature)
Eggs: 1+1
Saffron: a pinch (optional)
If using bread machine, add all main ingredients except one egg and saffron in
the order suggested by your bread machine manual and process to form the
dough then skip to step 5. Otherwise start from step 2.
Mix 2 cups flour, sugar and salt. Add warm milk, yeast and butter then mix for 2
min with your hand mixer.
Add 1 cup flour and one egg then mix for 2 min. If necessary add more flour.
Mix for 3 min using your hands.
Brush with some oil, cover and leave it for 10 min.
Divide the dough into 6 pieces. Slightly sprinkle some flour on the surface then
roll each piece as shown in the picture.
Make a knot with each roll as shown in the picture.
In to a backing sheet place roll knots. Brush with some oil then cover. Leave
them for 45 min or until doubled in bulk.
Beat the other egg with some saffron and brush the roll knots.
Bake in 400 F oven for 15 to 20 min or till golden.

Flan Recipe
2/3 cup white sugar
1 (14 ounce) can sweetened condensed milk
1 cup milk
2 cups heavy cream
5 eggs
2 teaspoons vanilla extract

Preheat oven to 350 degrees F.


In a small nonstick saucepan, heat the sugar over medium heat. Shake and swirl
occasionally to distribute sugar until it is dissolved and begins to brown. Lift the
pan over the heat source (4 to 6 inches) and continue to brown the sugar until it
becomes a dark golden brown. You may slightly stir while cooking, but
continually stirring causes the sugar to crystallize.
Pour caramelized sugar into a 1 1/2 quart casserole dish or a large loaf pan, and
swirl to coat the bottom of the pan evenly.
In a blender, combine sweetened condensed milk, cream, milk, eggs and vanilla.
Blend on high for one minute.
Pour over the caramelized sugar.
Place the filled casserole dish into a larger pan and add 1 inch of hot water to the
outer pan.
Bake in preheated oven for 50 to 60 minutes, or until set.

Chocolate and Ladyfinger Trifle

Ladyfingers: 8
Strawberries: 6 (sliced)
Blueberries:1/8 cup (optional)
Cocoa powder: 1/2 tsp (for decoration)
Dark chocolate: 1 small bar (for decoration)

Whipped cream ingredients:


Whipping cream: 1 cup
Granulated white Sugar: 2 tbsp
Instant coffee granules: 1/2 tsp
Cocoa powder: 1/2 tbsp
Vanilla: 1/2 tsp

Chocolate mixture ingredients:


Milk: 1/4 cup
Semisweet chocolate chips: 1 tbsp (or equivalent amount of your favourite dark
chocolate bar cut into small pieces)
Instant coffee granules: 1/4 tbsp
To make the Chocolate mixture: Heat the milk in small saucepan over medium
heat. Reduce the heat when it starts boiling. Add chocolate chips (or chopped
chocolate) and instant coffee granules and whisk until the mixture is smooth.
Remove from heat and pour into a large shallow bowl. Let cool for 5-10 minutes.
To make whipped cream: pick two large bowl and place 1/2 cup of whipping
cream in each. Add 1/2 tbsp of sugar and 1/4 tsp of vanilla to one bowl. Add
1+1/2 tbsp of sugar, 1/2 tbsp of cocoa powder, 1/2 tsp of instant coffee granules
and 1/4 tsp of vanilla to the other bowl. Cover and chill the bowls in refrigerator
for at least half an hour (up to 24 hours). Chill the beaters in the freezer or
refrigerator for at least half an hour. When chilled, remove the bowls (start with
the plain one and then chocolate-y one) from the fridge, beat until stiff peaks
form.
To assemble: break each lady finger into 2-3 pieces. Dip pieces in the chocolate
mixture and place over the bottom of the serving glasses (about 4 lady fingers in
each glass). Spoon half of the chocolate whipped cream into each glass over the
ladyfingers, making sure they are completely covered. Place 2-3 layers of
strawberry slices into each glass; place one round of slices cut side facing the
glass (as in the photo). Spoon about 2 tbsp of plain whipped cream into each
glass.
Cover each glass with plastic wrap and refrigerate for at least 4 to 6 hours, or
even overnight.* Cover the remaining whipped cream and refrigerate (we use it
later for decoration).
To serve: Unwrap the serving glasses. Cover the top with blueberries (keep
some for decoration). Decorate with whipped cream and sift some cocoa powder
over the top. Garnish with grated or chopped dark chocolate and few more
blueberries.
To allow the layers to blend. You can make this dessert a day ahead and let it
stay in the refrigerator overnight.

Tiramisu
Mascarpone cheese : 1cup
Whipping cream : 1cup
Egg yolks : 2 (bitten)
Vanilla powder : 2tsp
Sugar: 2 tbsp
Icing sugar : 2tbsp
Espresso : 2cups
Coffee cream : 2 tbsp
Coco powder : 3/4 cup
Lady fingers (Savoiardi) : 1 package (36)

Whip the cream with icing sugar until it forms soft peaks.
In a bowl, bit the egg yolks, sugar, and vanilla powder till it thickens and becomes
pale. Slowly whisk in the mascarpone cheese and mix thoroughly. Fold in the
whipped cream and mix.
In a small bowl let the espresso to cool down then add the coffee cream.
Dip the lady finger in the espresso mix for 2 seconds. Make sure they are wet but
not completely soaked. Arrange them in a medium rectangular dish at least 2
inch deep.
Pour 1/3 of the mixture on top of the first layer of lady fingers and spread evenly.
Repeat step 4 and 5 for two more layers and sprinkle the coco powder on top for
garnish.
Refrigerate for at least 2 hours before serving.
(*) Refrigerate the whipped cream until the other mixture is ready. This will
prevent the mixture of losing its thickness.
(**) Make sure the espresso is rich in flavor.
(***) The coco powder could also be replaced or mixed with shaved dark
chocolate. Fresh berries are great for garnish as well specially in summer time.

Chocolate Cup with Coffee Whipped Cream


Chocolate cups: 8
Berries or any of your favorite fruits: to decorate
Grated chocolate: to decorate

Whipped Cream Ingredients:


Whipping cream: 1 cup
Vanilla: 1/2 tsp
Sugar: 1 tbsp
Coffee flavored hot cocoa powder*: 3 tbsp

Place the whipping cream in a large mixing bowl. Cover and chill the bowl in
refrigerator for at least half an hour (up to 24 hours).
Chill the beaters in the freezer for at least half an hour (or in the refrigerator for at
least 2 hours).
When chilled, beat the cream until foamy, add the vanilla and continue to beat
until soft peaks form. Then add the sugar and cocoa powder gradually and beat
until stiff peaks form when the beater is raised.
Fill the chocolate cups with the whipped cream. Decorate with berries and grated
chocolate.
You can use any type of cocoa powder as you wish, or even replace it with
instant coffee. If you don't have any such powder, you can simply use 2tbsp of
cocoa powder and 2tbsp of sugar (don't forget the additional tbsp of sugar).

Vanilla Cream and Strawberry Jello


Strawberry jello: 1 packet
Egg yolk: 5
Milk: 2.5 cups
Sugar: 1 cup
Gelatin Powder: 5 tsp (15 ML) Or 2 packs of Knox Gelatin Powder, each contains
about 7 ml.
Vanilla: 1/8 tbsp
Whipping Cream: 1/2 Cup
Fresh Strawberries or Raspberries
Mint leaves

Dissolve the jello in one cup of boiling water and add one cup of cold water and
stir well. Pour the mixture in a crystal bowl and let it chill in the refrigerator until
firm.
Mix the egg yolks, sugar and vanilla until the mixture is smooth and creamy. Boil
the milk and add it to the mixture and let it cool down for few minutes.
Mix gelatin powder with 1/2 of cold water and add 1/2 of boiling water and mix it
well.
After you test the original mixture for the right temperature, add the whipping
cream and gelatin mixture and mix well.
After checking the strawberry mixture for the appropriate firmness, genteelly add
the cream mixture on top.
Leave the desert in refrigerator for at least 6 hours.
Decorate the desert with fresh strawberries and mint leaves.

Cream Caramel
Sugar: 1 cup
Milk: 2 cups
Whipping cream: 2 cups
Eggs: 8, large
Salt: 1/4 tsp
Vanilla extract or powder: 1 tsp
Vanilla bean (optional): 1/2, split lengthwise
Boiling water: as needed

Put 1/2 cup of sugar in a 10-inch (25 cm) cake pan with 1+1/2 inch (4cm) side
and place it on the stove top over medium-low heat. Holding the edge of the pan
with a hot pad, tilt the pan from side to side as the sugar melts and caramelizes.
When all the sugar has melted and become a golden brown liquid, remove the
pan from the stove. Tip the pan so that the sides and bottom are evenly coated
with the syrup. Set aside. (*)
Preheat the oven to 325 degrees F. In a saucepan over medium heat, combine
the milk and cream. Scrape the seeds off the vanilla bean and put both the seeds
and the pod into the saucepan. Heat until small bubbles appear along the edges
of the pan; remove the pod (**). Meanwhile, in a bowl, beat the eggs until
blended. Add the remaining 1/2 cup sugar, the salt, and the vanilla extract and
beat until blended. Slowly pour the hot milk mixture into the egg mixture while
stirring continuously. (***)
Place the caramel-lined cake pan in a shallow baking pan. Pour the custard into
the cake pan, filling it to the rim. Pour water into the baking pan to reach halfway
up the sides of the cake pan. Bake until a small, sharp knife inserted into the
center comes out clean, 35-45 minutes (+). Remove from the oven and let cool to
room temperature. (++)
To unmold, slide a knife along the inside edges of the pan. Invert a shallow
serving plate on top of the custard. Holding the cake pan and plate firmly
together, turn them over so the plate is on the bottom. Give the pan a shake and
then lift it off. The custard should drop smoothly to the serving plate. Serve at
room temperature or chilled.

(*) In my experience, it takes the sugar at least 4-5 minutes to get to the melting
point. Therefore, you won't need to constantly hold the pan for the first 5 minutes
or so. Just make sure to be close to the stove so that you can keep an eye on the
sugar and tilt the pan a shake every minute or two. When you notice that the
sugar is getting golden-brown and has started melting, it is time to tilt the pan
frequently. Make sure to remove the pan from the stove top as soon as the sugar
is completely melted to avoid burning it.

(**) Do not throw away the pod. Keep it for future use.
(***) It is very important to add the milk mixture gradually and stir constantly while
adding the milk; otherwise you will get a cooked eggs mixture! Do not panic if you
notice the strings of cooked egg in the mixture. Just keep stirring and make sure
to pour the milk mixture slowly.

(+) Be careful not to cut the creme all the way to the bottom. Nothing will be
wrong with your creme if you do so, except for a cut on the surface of the creme.)
(++) It is very important to let it cool completely before proceeding to the
unmolding step. You may need to wait for few hours so plan ahead and make
sure you have enough time for the cooling down process. The creme may not
drop easily into the serving plate and you may get a cracked creme if you try to
unmold it when it is still warm.

Strawberry Jello Mousse


Jell-O Strawberry: 1 packet , 170g
Vanilla Ice cream: 2 cup
Hot water: 2 cups
Diced fruits: ( strawberry, raspberry, apples..) optional
Marshmallow: optional

Bring tow cups of water to boil.


Dissolve the Jell-O powder in the boiling water.

Add the ice cream and mix well.


Arrange the fruits in your serving cups and fill with the ice cream mixture.
Chill in the fridge for at least an hour.
Decorate with chocolate syrup and marshmallows.

Three Berry Mousse

Whipping Cream: 1 cup


Icing Sugar: 4 tbsp
Gelatin: 3 tsp (unflavored powdered)
Fresh Raspberries: 1/2 cup
Fresh Blackberries: 1/2 cup
Fresh Blueberries: 1/2 cup
Sugar: 3 tbsp

In a small bowl beat the whipping cream with icing sugar until stiff peaks form.
Leave it in the fridge.
Into a pan add raspberries and 1 tbsp sugar. Cook on medium heat for 10 min or
until the juice starts to come out.
Transfer the juice into a strainer and force it through the strainer.
Dissolve the gelatin in the juice and let it cool down for 10 min.
Mix the juice with the one third of the whipped cream. Pour it into a serving glass
or cooking ring and leave it in the fridge.
Repeat the steps 2-5 with blackberries and blueberries and each time pour the
mixture on top of the previous layer.
Leave it in the fridge for at least 2 hours before serving.

Baklava
Phyllo dough: 15 sheets
Butter: 1/4 cup (melted)
Walnuts: 1/2 cup (ground or well crushed)
Coconut powder, crushed pistachio: to decorate

Syrup Ingredients:

Sugar: 2 cups
Water: 1 cup
Rosewater: 1/4 cup
Cardamom: 1/8 tsp (optional)
Saffron: 1/8 tsp (optional)
Lemon juice: 1-2 drops (fresh, optional)

Preheat oven to 350 degrees F.


Butter the bottoms and sides of a 9x13 inch pan.
Unroll phyllo dough and cover with a slightly dampened cloth to keep from drying
out as you work.
Fold a phyllo sheet to fit the pan. Place it in the pan and butter thoroughly.
Repeat until you have 4 folded sheets layered. Sprinkle 2 - 3 tbsp of walnuts
(ground or well crushed) on top. Repeat this step 2 more times.
Top the last layer of nuts with a folded phyllo sheet, butter thoroughly and repeat
until you have no more phyllo sheets (you may or may not butter the last layer).
Use a sharp knife and cut into diamond or square shapes all the way to the
bottom of the pan.
Bake for about 40-45 minutes or until baklava is golden-brown and crisp.
While baklava is baking, make the syrup as follows: Boil sugar and water until
sugar is melted. Dissolve the saffron in 2 tbsp of hot water and add it to the syrup
(optional). Add cardamom to the syrup and simmer for about 15 minutes or until
the syrup is slightly thicken. Add the rosewater and simmer for one more minute.
Remove from the heat and add 1-2 drops of fresh lemon juice. Let the syrup to
be cooled. *
Remove baklava from oven and immediately pour the syrup over it. Decorate
with crushed pistachio or any other nuts of your choice and/or coconut powder.
Let cool. Do not cover it until it is fully cooled.
*: You can make the syrup beforehand, store it in the fridge for 1-2 months and
use it whenever you want. However, make sure to use the lemon juice drops if
you are going with this option. The baked baklava absorbs the syrup better if the
syrup is cold.

Raspberry Napoleon
Whipping Cream: 1 cup
Icing Sugar: 4 tbsp
Puff Pastry: 1 Sheet (10x10 in)
Fresh Raspberries: 1 cup
Sugar: 1 tbsp

Preheat the oven to 350 F.


Cut the puff pastry into small rectangles (2x1 in) and transfer onto the baking
sheet.
Bake them for 20 min or till golden. After cooling them on the rack, split them
open.
Meanwhile, In a small bowl beat the whipping cream with icing sugar until stiff
peaks form. Leave it in the fridge.
Into a pan add half a cup raspberry and 1 tbsp sugar. Cook on medium heat for
10 min or until the juice starts to come out.
Transfer the juice into a strainer and force it through the strainer. Let the juice
cool down for 15 min.
To serve, place one layer of puff pastry on a serving plate. Spread evenly with
the whipped cream and then place a second layer of puff pastry on top. Repeat
this one more time and then spread a thin layer of whipped cream on top of the
third layer. Place some raspberry on top of it and sprinkle over with icing sugar.
Pour some of the prepared raspberry juice around it.

Blueberry Mascarpone Tart


Sugar: 1/2 cup (replace half of this amount with honey if you want)
All-purpose Flour: 1.5 cup
Butter: 3/4 cup (in room temperature)
Ground Cinnamon: pinch
Salt: pinch
Mascarpone Cheese: 16 tbsp
Icing Sugar: 4 tbsp or to taste (replace with honey if you want)
Frozen Blueberries: 1 cup
Sugar: 1-2 tbsp

Cream the butter and half a cup sugar together.


Combine salt, cinnamon and flour together and add the butter mixture. Mix
completely until the dough forms.
Wrap the dough in plastic and leave in the fridge for an hour.
Preheat the oven to 350 F.
Onto a lightly floured surface, transfer the dough and roll to the 1/8 inch
thickness.
Cut 2-3 inches circles and press them into the small tart pans or cupcake pans.
Leave the pans in the fridge for 5 min.
Bake in the oven for 20 min or until brown. Let them cool down on a wire rack.
Meanwhile, into a pan add half a cup blueberry and 1-2 tbsp sugar. Cook on
medium heat for 10 min or until the juice starts to come out.
Transfer them into a strainer and force them through the strainer. Let the juice
cool down for 15 min.
Add the rest of the berries to the juice and combine.
For the filling, mix the Mascarpone and icing sugar (or honey) to taste.
Fill the shells with Mascarpone filling and pour berries on top. Sprinkle icing
sugar over tarts and serve.

Strawberry and Raspberry Mousse Cake

Heavy Cream: 1/2 cup


Icing Sugar: 2 tbsp
Cream Stabilizer: 1/2 Package (optional)
Frozen Strawberries: 100 gram
Fresh Raspberries: 50 gram
Lady Finger Cookies: 6-8
Aged Balsamic Vinegar: (Optional)
Chocolate Sauce: (Optional)
Prepare a 15 cm ring out of wax paper or parchment paper and place it in the
middle of a plate.
Cut strawberries into thin slices and lay them inside the ring.
Cut lady finger cookies in half and place them inside the ring as shown in the
photo.
Whip the cream with the icing sugar and cream stabilizer.
Chop finely the rest of the strawberries. Mash half of the raspberries and mix with
chopped strawberries. Throw out the extra juice and only keep the solid part.
Fold in the mashed berries into the whipped cream and then completely fill
between lady finger cookies using the mix.
Leave the cake in the fridge for 30 min.
Remove the wax paper from around the cake.
Decorate it with the rest of the raspberries and one strawberry on top.
Drizzle chocolate sauce and aged balsamic vinegar around the cake.
Sprinkle all over with some icing sugar and serve.

Coconut Macaroon
Egg whites: 3 (large)
Sugar: 1/2 cup
Golden corn syrup: 1/2 cup
Salt: 1/4 tsp
Vanilla: 1 tsp (extract or powder)
All purpose flour: 1/2 cup
Sweetened coconut flake: 2+1/2 cups
Chocolaty Variations Ingredients:
Chocolate bar: 3 oz (about 90grams)
Chocolate chips: 32 (to decorate, optional)

Sift the flour, set aside (optional but recommended).


In a stainless steel bowl over a saucepan of simmering water, whisk together the
egg whites, sugar and salt.
When the mixture is warm to the touch, remove from heat and stir in the corn
syrup, vanilla, flour and coconut flakes*.
Cover and refrigerate for about an hour or until the dough is firm.
Preheat oven to 325 F.

Cover a baking sheet with parchment paper. Place small mounds (about 1 tbsp)
of the dough on to the parchment-lined baking sheet 2 inches apart**.
Bake for 15-20 minute or until golden brown.
Remove from the oven and let cool on the baking sheet for about 10 minutes.
Remove to wire racks to cool completely.

*Chocolaty variation 1:

Melt the chocolate in microwave or in a double boiler. Add the melted chocolate
to the dough and mix well.

To melt the chocolate in microwave:

Coarsely chop the chocolate and place in a small bowl. Place the bowl in
microwave for 30-40 seconds. Remove and stir well. If the chocolate is not warm
enough to be completely melted place in microwave for another 10-20 seconds.

**Chocolaty variation 2:

Chop the chocolate into 32 pieces. Shape small mounds (about 1tbsp) of dough
around a chocolate piece, enclosing the candy completely. Decorate with a
chocolate chip (optional).
Baked Alaska
2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
1/2 teaspoon almond extract
8 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup white sugar

Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square
container with foil. Spread ice cream in container, packing firmly. Cover and
freeze 8 hours or until firm.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch
pan.
Prepare cake mix with egg and almond extract. Pour into prepared pan.
Bake in preheated oven according to package instructions, until center of cake
springs back when lightly touched.
Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
Line a baking sheet with parchment or heavy brown paper. Place cake in center.
Turn molded ice cream out onto cake. Quickly spread meringue over cake and
ice cream, all the way to paper to seal. Return to freezer 2 hours.
Preheat oven to 425 degrees F.
Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly
browned. Serve at once.

Death by Chocolate Cake

Ingredients:
1 chocolate cake mix
1 small tub of Cool Whip
1 can of sweetened condensed milk
1 can of caramel topping
Heath bars (crushed)

Directions:
1. Bake the cake per the box instructions in a bundt pan. Place the cake on a
large platter.
2. When the cake is done and while still hot, poke holes with a fork.
3. Pour sweetened condensed milk over the hot cake - it will soak in. Cool.
4. Pour caramel topping over top of cake and spread Cool Whip over the top.
Sprinkle with the crushed Heath bars.

Black Forest Cake


Ingredients:

1 2/3 cups all-purpose flour


2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1/2 cup kirsch
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirsch
1 (1 ounce) square semisweet chocolate

Directions:
1. Preheat oven to 350 degrees F. Line the bottoms of two 8 inch round pans
with parchment paper circles.
2. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
3. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla.
Beat in flour mixture, alternating with buttermilk, until combined.
4. Pour into 2 round 8 inch pans.
5. Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted into
the cake comes out clean. Cool completely. Remove paper from the cakes.
6. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with
the 1/2 cup kirsh.
7. In a medium bowl, cream the butter until light and fluffy. Add confectioners
sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick,
add a couple teaspoons of cherry juice or milk.
8. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries.
Repeat with the remaining layers.
9. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla
and 1 tablespoon kirsh.
10. Frost top and sides of cake. Sprinkle with chocolate curls made by using a
potato peeler on semisweet baking chocolate.

Chocolate Chip Cake


Directions:

Sift together:
2 1/2 c. flour
3 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Cream together:
1 c. butter
1 c. sugar
3 eggs (beat the eggs in one at a time)

Add to the creamed mixture :


1 c. sour cream
2 tsp. vanilla

Add flour mixture to creamed butter mixture and mix together.

Mix together the following:


1 c. chopped nuts
1 c. chocolate chips
1/2 c. brown sugar
2 tsp. cinnamon

Grease a tube pan (angel food cake pan).


Pour 1/2 the batter in the pan then sprinkle on 1/2 the chocolate chip mixture.
Add the remainder of the batter, then sprinkle the remainder of the chocolate chip
nut mix on top.
Bake 1 hour at 350F.

Chocolate Éclair Cake


Ingredients:
2 pkgs. French vanilla instant pudding mix
3 1/2 cups milk
9 oz Cool Whip
1 box graham crackers
Frosting Ingredients:
1-1/2 cup confectioners' sugar
2 teaspoon corn syrup
2 teaspoon vanilla
2 oz cocoa
3 tablespoon milk
3 tablespoons butter, softened
Directions:
1. Butter 13 x 9 inch pan. Line bottom with graham crackers.
2. Prepare pudding according directions on package, using 3-1/2 cups milk. Fold
in Cool Whip.
3. Spread 1/2 mixture over graham crackers. Put second layer of graham
crackers over pudding. Spread with remainder of pudding and top with graham
crackers.
4. Chill at least 2 hours before frosting.

Frosting Directions:
1. Melt butter and add cocoa, mixing well. Add remaining ingredients and mix
thoroughly.
2. Frost top of cake. Chill overnight.

Yum Yum Cake


Ingredients:
1 box white cake mix
1 box instant vanilla pudding
1 cup milk
8 ounces cream cheese, room temperature
8 ounces Cool Whip
1 cup drained, crushed pineapple
Chopped walnuts and shredded coconut
Follow directions on cake mix box. Bake in a large pan (10 X 15 inch) for 18 to 25
minutes.
Mix together vanilla instant pudding, milk and cream cheese. Fold in Cool Whip
and crushed pineapples.
Spread over cooled cake. Sprinkle walnuts and coconut over top of cake.
Chocolate Chip-Ice Cream Dessert

1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix


1/2 cup butter or margarine, softened
1 egg
1 bottle (7.25 oz) chocolate topping that forms hard shell
1 container (1.5 quart) chocolate chip-cookie dough ice cream (6 cups)

Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking
spray. In large bowl, stir cookie mix, butter and egg until soft dough forms.
On ungreased cookie sheet, make 5 cookies by dropping dough by
tablespoonfuls. Bake 9 to 11 minutes or until edges are golden brown. Cool 2
minutes; remove from cookie sheet to cooling rack.
Meanwhile, press remaining dough in pan, using moistened fingers (dough will
be sticky). Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
Spread 1/3 cup chocolate topping over baked crust. Freeze 10 to 15 minutes or
until chocolate is set.
Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream
evenly over chocolate-topped crust.
Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining
chocolate topping over cookie crumbs. Cover; freeze 2 hours. To serve, let stand
at room temperature 5 minutes before cutting. For serving pieces, cut into 5 rows
by 3 rows. Store covered in freezer.

Triple-Strawberry Dessert

1 cup boiling water


1 box (4-serving size) wild strawberry-flavored gelatin
2/3 cup Yoplait® 99% Fat Free creamy strawberry or creamy vanilla yogurt (from
2-lb container)
3 cups Kix® cereal
1/4 cup butter or margarine, melted
1 1/2 cups sliced fresh strawberries
9 fresh strawberries, sliced into fans

Total Time: 15 min

1. In medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir
in yogurt until melted and smooth. Cover; refrigerate about 1 hour 30 minutes or
until thickened but not set.
2. Meanwhile, heat oven to 350°F. Place cereal in food-storage plastic bag; crush
with rolling pin to make 1 cup. In small bowl, stir cereal and butter until well
mixed. Press mixture firmly in bottom of ungreased 8-inch square pan. Bake 10
minutes or until crust is light golden brown. Set aside to cool.
3. Beat gelatin mixture with electric mixer on high speed 7 to 8 minutes or until
doubled in volume. Fold in sliced strawberries; pour over crust. Cover; refrigerate
about 1 hour or until firm.
4. To serve, cut dessert into squares. Garnish each serving with strawberry fan.
High Altitude (3500-6500 ft): Bake crust about 13 minutes.

Boston Cream Dessert Cups

Cookie Crust
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
2 tablespoons sugar
Filling
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 tablespoon Gold Medal® all-purpose flour
1 tablespoon milk
1/2 cup sour cream
2 eggs
1 box (4-serving size) vanilla instant pudding and pie filling mix
Topping
1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting

1. Heat oven to 350°F. Line 23 regular-size muffin cups with paper baking cups.
Lightly spray baking cups with cooking spray.
2. In large bowl, stir cookie mix, butter and egg until dough forms. Shape dough
into 23 (1 1/2-inch) balls. Place 1 ball in each baking cup. Moisten bottom of
small flat-bottomed glass with drop of water, then dip into 2 tablespoons sugar.
Press glass on dough balls to flatten slightly, dipping glass in sugar after each
dough ball.
3. In same large bowl, beat cream cheese, 1/2 cup sugar, the flour and milk with
electric mixer on medium speed until smooth. Beat in sour cream. On low speed,
beat in eggs, one at a time, just until blended. Stir in dry pudding mix until well
blended. Spoon about 2 tablespoons filling over dough in each cup.
4. Bake 25 to 30 minutes or until set. Cool 30 minutes; remove from pan.
5. Open container of frosting; remove foil lid. Microwave uncovered on High 30
seconds to soften frosting; stir until smooth. Spoon about 1 tablespoon frosting
onto center of each cookie cup. Refrigerate about 1 hour or until set. Store
covered in refrigerator. If desired, remove from paper baking cups to serve.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup butter. Bake 30 to 35
minutes.

Strawberry Dream Dessert

-----CRUMB BASE-----
2 1/2 cups Quaker Oats -- uncooked
(Quick or old-fashioned)
2/3 cup Brown sugar -- firmly packed
1/2 cup Butter or margarine -- melted
-----STRAWBERRY FILLING-----
1 1/2 pints Fresh strawberries
2 tablespoons Unflavored gelatine
1/2 cup COLD water
1 cup Granulated sugar
1 tablespoon Lemon juice
3 drops Red food coloring
Egg whites
1 cup Whipping cream -- whipped

For base, combine oats, sugar and butter, mixing until crumbly. Place in a
shallow baking pan. Heat in preheated moderate oven (350 F.) about 10
minutes, stirring occasionally. Set aside 1/2 cup of crumb mixture for topping.
Firmly press remaining mixture into an ungreased 13 x 9-inch baking pan. Chill.
For filling, crush 1/2 pint of the strawberries. Slice remaining strawberries; set
aside. Soften gelatin in cold water. Combine softened gelatin, crushed
strawberries, sugar, lemon juice and food coloring in saucepan. Cook over low
heat, stirring occasionally until gelatin and sugar are dissolved. Cool to room
temperature.
Place crushed strawberry mixture and egg whites in large mixing bowl.
Beat at high speed on electric mixer until mixture is thick and mounds when
dropped from a spoon. Fold in whipped cream and sliced strawberries.
Spread evenly over crumb base. Sprinkle with reserved crumb mixture.
Chill several hours or until set. Cut in pieces; garnish with strawberry halves.

Strawberry Heaven

1 package (11 oz.) angel food cake


1/2 cup strawberry fruit spread -- divided
3 1/4 cups thawed cool whip fat free topping
Strawberry slices -- optional
Fresh mint leaves -- optional

Cut cake horizontally into 3 layers. Place 1 layer cake on serving plate.

Spread 1/4 cup of the fruit spread on the cake layer. Top with 1/2 cup of the
whipped topping. Repeat layers, ending with cake. Frost top and sides of cake
with remaining whipped topping.

Refrigerate 1 hour or until ready to serve. Decorate top and sides of cake
with strawberry slices and mint leaves. Store leftover cake in refrigerator.
Makes 12 servings.
Marbled Yogurt Dessert

Nut Crust
1/2 cup firm butter or margarine
1 cup Gold Medal® all-purpose flour
1/2 cup finely chopped nuts
Filling
1 quart (4 cups) mixed-berry frozen yogurt, slightly softened
1 quart (4 cups) vanilla frozen yogurt, slightly softened
2 cups cut-up fruit
1/4 cup chocolate-flavor syrup, if desired

1. Heat oven to 350°F. In medium bowl, cut butter into flour, using pastry blender
(or pulling 2 table knives through ingredients in opposite directions), until evenly
mixed. Stir in nuts. Press evenly on bottom of ungreased 9-inch square pan or 9-
inch springform pan. Bake about 15 minutes or until light brown. Cool completely,
about 30 minutes.
2. Scoop frozen yogurts onto crust, alternating flavors. Spread yogurts slightly to
smooth. Cover and freeze at least 3 hours until firm but no longer than 2 weeks.
3. Let stand at room temperature about 10 minutes before cutting. Dip knife into
hot water, then run knife along side of dessert to loosen. Top dessert with fruit;
drizzle with chocolate syrup. Store covered in freezer.

Frozen Cinnamon-Chocolate Dessert

Dessert
1 cup chocolate wafer cookie crumbs (about 20 cookies)
1/4 cup butter or margarine, melted
1 quart (4 cups) cinnamon, vanilla or chocolate ice cream, slightly softened
Sauce
1/2 cup whipping cream
1/4 cup sugar
1 oz unsweetened baking chocolate, chopped
1/2 teaspoon ground cinnamon

1. In small bowl, mix cookie crumbs and butter. Press in bottom of ungreased 8-
inch springform pan. Freeze 10 minutes.
2. Spoon ice cream onto crumb crust; smooth top. Cover and freeze about 2
hours or until firm.
3. In 1-quart saucepan, heat whipping cream, sugar and chocolate to boiling over
medium heat, stirring constantly. Boil and stir about 30 seconds or until chocolate
is melted; remove from heat. Stir in cinnamon. Continue stirring 3 to 4 minutes or
until thoroughly mixed, glossy and slightly thickened.
4. Remove dessert from freezer 15 minutes before serving. Run metal spatula
along side of dessert to loosen; remove side of pan. Serve dessert with warm or
cool sauce. Store dessert covered in freezer.

Creamy Tropical Dessert

Almond Crust
1 1/2 cups Gold Medal® all-purpose flour
1 cup butter or margarine, softened
1/2 cup powdered sugar
1/2 cup finely chopped almonds
Dessert
1 package (8 oz) cream cheese, softened
2/3 cup granulated sugar
1 teaspoon vanilla
1 can (20 oz) pineapple tidbits in juice, drained, 1 cup juice reserved
1 1/2 cups whipping cream
2 cups miniature marshmallows
1 tablespoon cornstarch
1 papaya or mango, peeled, seeded and cut into pieces
1 kiwifruit, peeled, cut into pieces

1. Heat oven to 400°F. In large bowl, beat flour, butter and powdered sugar with
electric mixer on low speed 1 minute, scraping bowl constantly. Beat on high
speed about 2 minutes or until creamy. Stir in almonds. Press mixture evenly in
bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or until edges are
golden brown. Cool completely, about 30 minutes.
2. In large bowl, mix cream cheese, granulated sugar and vanilla with spoon.
Reserve 1/2 cup of the pineapple. Stir remaining pineapple into cream cheese
mixture.
3. In chilled medium bowl, beat whipping cream with electric mixer on high speed
until stiff peaks form. Fold whipped cream and marshmallows into cream cheese
mixture. Spread over crust. Cover and refrigerate at least 4 hours until set but no
longer than 48 hours.
4. In 1-quart saucepan, place cornstarch. Gradually stir in reserved 1 cup
pineapple juice. Cook over medium heat, stirring constantly, until thickened and
bubbly. Cook and stir 2 minutes longer. Cool completely, about 30 minutes. Fold
in reserved 1/2 cup pineapple, the papaya and kiwifruit. For servings, cut dessert
into 5 rows by 3 rows. Serve with fruit mixture. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake crust 15 to 18 minutes.

Strawberry Snow

3 egg whites -- (1/3 c)


1 10-oz pkg frozen strawberries -- thawed
1 env unflavored gelatin
1/2 c sugar
1 tbsp lemon juice
1/8 tsp salt
red food coloring -- optional
1 recipe Custard Sauce
----- Custard Sauce -- -----
1 1/2 c milk
3 egg yolks
1/4 c sugar
1/2 tsp vanilla extract

1. In med bowl, let egg whites stand at room temp 1 hr.


2. Meanwhile, drain strawberries, reserving syrup. Sprinkle gelatin over syru
p in small saucepan, to soften. Place over low heat, stirring until gelatin is
dissolved.
3. Turn strawberries, 1/4 c sugar, the lemon juice, salt, few drops food color
, 1/4 c water and the gelatin into blender container. Cover; blend at low spee
d 1 min.
4. Turn into lg bowl. Set in pan of ice and water. Let stand, stirring occas
ionally, just until beginning to set -- about 20 min.
5. With electric mixer at high speed, beat egg whites until soft peaks form wh
en beater is slowly raised. Gradually beat in remaining sugar. Continue beati
ng until stiff peaks form.
6. With same beater, at high speed, beat gelatine mixture until light. Fold i
n beaten egg white until well-blended. Turn into 1-qt mold.
7. Refrigerate until firm -- at least 3 hrs.
8. To serve: Run a small spatula around edge of mold. Invert over serving pla
tter; place a hot, damp dishcloth on bottom of mold; shake gently to release.
Serve with Custard Sauce.

CUSTARD SAUCE:
In top of double-boiler, over direct heat, heat milk until tiny bubbles appear
around edge of pan.
Beat egg yolks and sugar to mix well.
Very slowly pour hot milk into egg mixture, beating constantly.
Return mixture to double-boiler top; place over hot, not boiling, water. Water in
lower part of double boiler should not touch upper part.
Cook, stirring constantly, until thin coating forms on metal spoons -- 8 to
10 min.
Pour custard immediately into bowl; place sheet of waxed paper directly on
surface.
Let bowl in cold water, to cool. Stir in vanilla. Refrigerate.

Lemon Chiffon Dessert

1 package Betty Crocker® 1-step white angel food cake mix


2 cups boiling water
1 package (8-serving size) lemon-flavored gelatin
1 can (6 ounces) frozen lemonade concentrate, thawed
1 1/2 cups whipping (heavy) cream
1. Heat oven to 350ºF. Bake and cool cake as directed on package for angel
food (tube) pan.
2. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved.
Refrigerate about 15 minutes or until thickened but not set.
3. Add enough cold water to lemonade concentrate to measure 2 cups; stir into
gelatin. Beat with electric mixer on medium speed until foamy.
4. Beat whipping cream in chilled medium bowl on high speed until stiff; fold into
gelatin.
5. Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture.
Spread in ungreased rectangular baking dish, 13x9x2 inches.
6. Cover and refrigerate at least 4 hours until firm but no longer than 24 hours.
Cut into squares. Store covered in refrigerator.
Frosty Latte Dessert

2 cups whipping (heavy) cream


1/4 cup coffee liqueur
1/2 cup chocolate-flavor syrup
1/2 cup butter or margarine (firm)
1 cup Gold Medal® all-purpose flour
1/2 cup finely chopped nuts
1. Place whipping cream, liqueur and syrup in large bowl; refrigerate.
2. Heat oven to 350ºF. Cut butter into flour in medium bowl, using pastry
blender or crisscrossing 2 knives, until evenly mixed. Stir in nuts. Press evenly in
bottom of ungreased square pan, 9x9x2 inches. Bake about 15 minutes or until
light brown. Cool completely, about 30 minutes.
3. Beat whipping cream mixture with electric mixer on high speed until stiff;
spread over crust. Cover and freeze at least 4 hours until firm. For serving
pieces, cut into 3 rows by 3 rows; serve immediately. Store covered in freezer.

Angel Toffee Dessert

1 package Betty Crocker® 1-step white angel food cake mix


1 1/4 cups cold water
6 bars (1 1/8 ounces each) chocolate-covered toffee candy, crushed (1 cup)
1 container (8 ounces) frozen whipped topping, thawed

1. Move oven rack to lowest position (remove other racks). Preheat oven to
350°F.
2. Beat cake mix and cold water in extra-large glass or metal bowl on low speed
30 seconds; beat on medium speed 1 minute. Pour into ungreased 10x4-inch
angel food cake pan (tube pan). (Do not use fluted tube cake pan or 9x3 1/2-inch
angel food pan, or batter will overflow.)
3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very
dry and not sticky. Do not underbake. Immediately turn pan upside down onto
glass bottle until cake is completely cool, about 1 hour. Run knife around edges;
remove from pan.
4. Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed
candy into whipped topping.
5. Tear cake into about 1-inch pieces. Mix cake pieces and whipped topping
mixture. Press lightly in ungreased 13x9x2-inch rectangular pan. Sprinkle with
reserved crushed candy. Freeze dessert about 1 1/2 hours or until firm. Cut into
squares or spoon into dessert dishes. Freeze any remaining dessert.
High Altitude (3500-6500 ft) Heat oven to 325ºF. Stir 1/3 cup cornstarch into dry
cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds; beat on
medium speed 3 minutes. Bake 53 to 58 minutes.

Mango-Strawberry Sorbet Torte

Cake
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 pint (2 cups) mango sorbet, softened
1 pint (2 cups) strawberry sorbet, softened
Frosting
1 1/2 cups whipping cream
1/2 cup powdered sugar
1 teaspoon grated lime peel
2 tablespoons lime juice
Garnish, if desired
Lime peel twists
Fresh strawberries

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of
15x10x1-inch pan with baking spray with flour. Line with waxed paper; spray
waxed paper.
2. In large bowl, make cake mix as directed on box, using water, oil and egg
whites. Pour into pan. Bake 20 to 30 minutes or until toothpick inserted in center
comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack;
remove waxed paper. Cool completely, about 1 hour.
3. Cut cake crosswise into 3 equal sections. On long serving platter, place 1
section, rounded side down. Spread mango sorbet evenly over top. Place
another cake section onto the sorbet; press down. Spread with strawberry sorbet.
Top with remaining cake section; press down. Cover lightly; freeze about 2 hours
or until firm.
4. In large bowl, beat frosting ingredients with electric mixer on high speed until
stiff peaks form. Frost sides and top of torte. Freeze about 1 hour or until firm.
Just before serving, garnish top with lime peel and strawberries. To serve, let
stand at room temperature 10 minutes. Cut torte in half lengthwise, then cut
crosswise 7 times to make a total of 16 slices.
High Altitude (3500-6500 ft): Make cake batter following High Altitude directions
on box. Bake 20 to 30 minutes.
Lemon Crème Cupcakes

Cupcakes
1 box Betty Crocker® SuperMoist® yellow or lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
Filling
3/4 cup Betty Crocker® Whipped vanilla frosting (from 12-oz container)
1/2 cup marshmallow creme
Frosting
1 container (12 oz) Betty Crocker® Whipped butter cream frosting
2 teaspoons grated lemon peel
4 teaspoons fresh lemon juice
1/4 cup Betty Crocker® star decors

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake
mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool in pans
10 minutes; remove from pans to cooling racks. Cool completely, about 30
minutes.
2. By slowly spinning end of round handle of wooden spoon back and forth, make
deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to
bottom (wiggle end of spoon in cupcake to make opening large enough).
3. In small bowl, mix filling ingredients. Spoon into small resealable food-storage
plastic bag; seal bag. Cut 3/8-inch tip off one bottom corner of bag. Insert tip of
bag into opening in each cupcake; squeeze bag to fill opening.
4. In medium bowl, stir together 1 container butter cream frosting, the lemon peel
and lemon juice. Frost cupcakes. Sprinkle with stars.
High Altitude (3500-6500 ft): Follow High Altitude directions for cupcakes on cake
mix box.
Supreme Fruit and Nut Brownie Dessert

Brownie
2 jars (10 ounces each) maraschino cherries with stems, drained and 1 cup juice
reserved
1 cup shredded coconut
2 tablespoons coconut milk (not cream of coconut)
1 cup sliced almonds
2 boxes Betty Crocker® Supreme dark chocolate brownie mix (with dark
chocolate syrup pouch)
3/4 cup vegetable oil
2 teaspoons almond extract
5 eggs, slightly beaten
Additional sliced almonds, if desired
Coconut Icing
1 cup Betty Crocker® Whipped vanilla frosting
1/4 cup coconut milk (not cream of coconut)

1. Heat oven to 350°F. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1
inch, with shortening or spray with cooking spray. Set 24 cherries aside for
garnish. Remove stems and coarsely chop remaining cherries; set aside.
2. Place coconut in medium bowl. Sprinkle 2 tablespoons coconut milk over
coconut; stir gently with fork to mix. Stir in almonds and chopped cherries; set
aside.
3. In large bowl, stir brownie mix, chocolate syrup pouch, oil, reserved 1 cup
cherry juice, almond extract and eggs with spoon until blended. Spread half of
the batter in pan. Spoon coconut mixture evenly over batter. Spoon remaining
half of batter over coconut mixture to cover.
4. Bake brownies 40 to 50 minutes or until toothpick inserted in center comes out
clean. Cool completely on wire rack, about 3 hours.
5. Meanwhile, in small bowl, stir all Coconut Icing ingredients until smooth.
6. For serving pieces, cut brownies into 6 rows by 4 rows. Place on individual
dessert plates. Spoon icing over each serving. Garnish each with cherry and
additional sliced almonds.
High Altitude (3500-6500 ft): Add 1/4 cup Gold Medal® all-purpose flour to
brownie mix. Use 1/2 cup vegetable oil. Bake 55 to 60 minutes.

Bunny Cupcakes

1 box Betty Crocker® SuperMoist® yellow or white cake mix


Water, vegetable oil and eggs called for on cake mix box
Pink food color
2 containers Betty Crocker® Whipped fluffy white frosting
5 large marshmallows
Pink sugar
Candy decorations and sprinkles, as desired

Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as
directed on box for 24 cupcakes.
Stir a few drops pink food color into 1 container of frosting. Frost cupcakes with
pink frosting.
Spoon 1 heaping teaspoonful white frosting on center of each cupcake. To make
ears, cut each large marshmallow crosswise into 5 pieces with kitchen scissors.
Using scissors, cut through center of each marshmallow piece to within 1/4 inch
of edge. Separate to look like bunny ears; press 1 side of cut edges into pink
sugar, flattening slightly. Arrange on each of the white frosting mounds as shown.
Use candy decorations and sprinkles to make eyes, nose and whiskers as
shown. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for
cupcakes.

Maple Cream Brownie Dessert

Brownie
1 box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
Water, vegetable oil and eggs call for on brownie mix box
1 teaspoon maple flavor
4 bars (1.4 oz each) milk chocolate-covered English toffee candy, coarsely
chopped
1/4 cup chocolate sundae syrup or regular chocolate syrup
Maple Cream Frosting
2 cups frozen (thawed) whipped topping
2 teaspoons maple flavor

Heat oven to 350ºF. Grease bottom only of 13x9-inch pan with shortening or
cooking spray. Make brownie mix as directed on box, using water, oil and eggs
and adding 1 teaspoon maple flavor. Spread batter in pan. Bake as directed on
box. Cool completely in pan on cooling rack, about 1 hour.
Meanwhile, mix Maple Cream Frosting ingredients until well blended; refrigerate.
Spread frosting over cooled brownies. Cover and refrigerate until serving.
Cut dessert into 4 rows by 3 rows. Sprinkle each serving with chopped candy
bars; drizzle with syrup. Store covered in refrigerator.

Chocolate Truffle Brownie Cups

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix


1/3 cup vegetable oil
1/4 cup water
2 eggs
2/3 cup whipping cream
6 oz semisweet baking chocolate, chopped
Chocolate sprinkles, if desired

Heat oven to 350°F. Place miniature paper baking cup in each of 48 mini muffin
cups (1 3/4x1 inch).
In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and eggs
until well blended. Fill muffin cups about 3/4 full (about 1 tablespoon each) with
batter.
Bake 20 to 22 minutes or until toothpick inserted into edge of brownie cup comes
out clean. Cool 10 minutes before removing from pan. Cool completely, about 30
minutes.
In 1-quart saucepan, heat whipping cream over low heat just until hot but not
boiling; remove from heat. Stir in chocolate until melted. Let stand about 15
minutes or until mixture coats spoon. (It will become firmer the longer it cools.)
Spoon about 2 teaspoons chocolate mixture over each brownie cup. Sprinkle
with chocolate sprinkles.

Creamy Dark Chocolate Pie


Crust
2 cups Fiber One® original bran cereal
1/4 cup butter or margarine, melted
1 tablespoon corn syrup
1 teaspoon vanilla
Filling
2 1/4 cups fat-free (skim) milk
1 box (6-serving size) chocolate pudding and pie filling mix (not instant)
1 1/2 cups dark chocolate chips
Topping
1/2 cup fat-free frozen whipped topping, thawed
Chocolate curls, if desired
Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag
and finely crush with rolling pin or meat mallet until it resembles graham cracker
crumbs (or finely crush in food processor).
2. In medium bowl, mix crust ingredients until blended. Press crust mixture
evenly and firmly in bottom and up sides of 9-inch glass pie plate.
3. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
4. Meanwhile, in 2-quart saucepan, cook milk and pudding mix over medium heat
5 to 8 minutes or until mixture comes to a full boil, stirring constantly. Remove
from heat. Add chips; stir until chips are melted and smooth. Pour into medium
bowl; cover surface of pudding with plastic wrap. Refrigerate about 2 hours or
until cold.
5. Spoon and spread pudding evenly into crust. Refrigerate at least 4 hours until
set. Top each serving with whipped topping and chocolate curl.

Mud Slide Ice-Cream Cake

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix


1/2 cup butter or margarine, melted
2 eggs
2 tablespoons coffee-flavored liqueur or strong coffee
4 cups vanilla ice cream
1 container (12 oz) Betty Crocker® Whipped chocolate frosting
2 tablespoons coffee-flavored liqueur, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of
13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix,
butter and eggs until well blended. Spread batter in pan.
2. Bake 19 to 24 minutes or until center is set (top will appear dry and cracked).
Cool completely, about 1 hour..
3. Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes
at room temperature to soften. Spread ice cream over cake. Freeze 3 hours or
until firm.
4. In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice
cream. Freeze at least 1 hour.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.

Chocolate-Cherry Ice-Cream Cake

16 creme-filled chocolate sandwich cookies


1/4 cup butter or margarine
1 quart (4 cups) cherry or cherry vanilla ice cream, softened
8 creme-filled chocolate sandwich cookies, coarsely chopped
1 cup miniature semisweet chocolate chips
1 quart (4 cups) vanilla ice cream, softened
1/2 cup fudge ice-cream sauce
Sweetened whipped cream, if desired
12 fresh cherries with stems
1. Heat oven to 350ºF. Place 16 cookies in food processor. Cover and process
until finely ground. Add butter; cover and process until mixed. Press in springform
pan, 9x3 inches. Bake 8 to 10 minutes or until firm. Cool completely, about 30
minutes.
2. Wrap outside of springform pan with foil. Spread cherry ice cream over cooled
crust. Freeze 30 minutes.
3. Sprinkle chopped cookies and 1/2 cup of the chocolate chips over cherry ice
cream; press slightly. Spread vanilla ice cream over top. Drop fudge sauce over
ice cream in small spoonfuls; swirl slightly into ice cream. Sprinkle with remaining
1/2 cup chocolate chips; press slightly. Freeze about 8 hours until firm.
4. To serve, let stand at room temperature 5 to 10 minutes. Carefully remove
side of pan. Cut dessert into wedges. Top each wedge with whipped cream and
cherry.
High Altitude (3500-6500 ft) No changes.

Easy Bunny Cake

1 box Betty Crocker® SuperMoist® yellow cake mix


Water, vegetable oil and eggs called for on cake mix box
2 containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting
Neon purple and/or pink food color
Construction paper (inedible)
2 small marshmallows, cut in half, flattened
2 small jelly beans, cut in half
2 (5-inch) strips rainbow-colored sour candy, separated into strips
2 large jelly beans or candy-coated chocolate-covered peanut candies
2 rectangular-shaped white chewing gum, cut in half
2 large marshmallows
Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake
as directed on box for 2 (8-inch or 9-inch) round cake pans, using water, oil and
eggs.
In medium bowl, tint 1 container frosting with neon purple food color. Using 1
cake round, cut in half to form 2 semicircles. Put halves together with 1/4 cup
frosting to form body. Place upright on serving plate, cut side down.
Frost cake with frosting. Cut ears from construction paper; insert into cake. Using
toothpicks to attach, use 2 small marshmallow halves and 2 small jelly bean
halves for eyes. Use large jelly bean for nose and sour candy strips for whiskers.
Place gum halves just below nose for teeth. Use large marshmallow for tail.
Repeat with remaining cake to make second bunny, using pink neon food color.
Frost and decorate as above.

Double Rocky Road Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1/2 tub (16-ounce size) Betty Crocker® Rich & Creamy chocolate ready-to-
spread frosting (1 cup)
1/3 cup miniature marshmallow
1 tablespoon chopped peanuts, if desired

Heat oven to 350ºF Stir cookie mix, oil, water and egg in medium bowl with
spoon until dough forms. Press in ungreased square pan, 8x8x2 inches.
Bake 20 to 25 minutes or just until set. Cool completely, about 30 minutes.
Stir together frosting and marshmallows; spread over bars. Sprinkle with
peanuts. For 16 bars, cut into 4 rows by 4 rows. Store tightly covered.
High Altitude (3500-6500 ft) Heat oven to 375ºF. Stir 1 tablespoon Gold Medal®
all-purpose flour into dry cookie mix.
Hot Fudge Sundae Cake for Two

1/4 cup Gold Medal® all-purpose flour


3 tablespoons granulated sugar
2 teaspoons baking cocoa
1/2 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons milk
2 teaspoons vegetable oil
1/4 teaspoon vanilla
2 tablespoons chopped nuts
1/4 cup packed brown sugar
1 tablespoon baking cocoa
1/2 cup hot water
2 scoops ice cream
Sliced bananas, if desired
Additional chopped nuts, if desired
Maraschino cherry, if desired
Mix flour, granulated sugar, 2 teaspoons cocoa, the baking powder and salt in
24-ounce microwavable casserole. Stir in milk, oil and vanilla until smooth. Stir in
2 tablespoons nuts. Sprinkle with brown sugar and 1 tablespoon cocoa.
Place water in 1-cup microwavable measure. Microwave uncovered on High 1
minute to 1 minute 30 seconds or until boiling. Pour over batter.
Microwave uncovered on High 2 minutes 30 seconds to 3 minutes, rotating
casserole 1/4 turn after 1 minute, until cake is set but still glossy. Serve warm
topped with ice cream. Garnish with sliced bananas, additional nuts and cherries.

Cassata

1 loaf (16 ounces) pound cake


1/2 cup rum
1/2 cup chopped candied fruit or golden raisins
1 cup coffee ice cream, slightly softened
1 cup maple nut or butter pecan ice cream, slightly softened
1/3 cup whipping (heavy) cream
1 tablespoon powdered sugar

Place loaf pan 8 1/2x4 1/2x2 1/2 inches, in freezer. Pour rum over candied fruit;
let stand 1 hour.
Remove loaf pan from freezer. Spread coffee ice cream in pan; freeze about 1
hour until firm.
Cut cake into rectangle about 2 inches thick to fit loaf pan, 8 1/2x4 1/2 inches.
Drain fruit, reserving rum. Drizzle reserved rum over cake; set aside. Spread
maple nut ice cream over ice cream in pan; freeze about 1 hour until firm.
Beat whipping cream and powdered sugar in chilled small bowl with electric
mixer on high speed until stiff. Fold in candied fruit. Spread whipping cream
mixture over ice cream in pan. Top with rum-soaked cake, cutting pieces to fit
pan. Cover and freeze about 8 hours or until firm. Loosen edges of cake from
pan with knife; turn upside down to unmold cake.
Strawberry and Peach Cream Trifle

2 packages (4-serving size each) vanilla pudding and pie filling mix, (not instant)
3 cups milk
1 1/2 quarts (6 cups) strawberries, sliced
1 large fresh peach, peeled and cubed
1/4 cup sugar
1 package (16 ounces) frozen pound cake loaf
1/4 cup peach or strawberry preserves
1/4 cup amaretto or orange juice
1 cup whipping (heavy) cream
1/4 cup slivered almonds, toasted
2 large fresh peaches, peeled and sliced

1. Make pudding mix as directed on package for pudding, using 3 cups milk.
Place plastic wrap directly on top of pudding. Refrigerate at least 2 hours until
chilled.
2. Mix strawberries, cubed peach and sugar. Let stand at room temperature 15
minutes.
3. Cut pound cake horizontally in half. Spread preserves over bottom half. Top
with top half. Cut into 18 slices. Drizzle with amaretto. Place 9 slices in 3- to 4-
quart straight-sided glass bowl. Spoon half of strawberry mixture over cake.
4. Beat whipping cream in chilled small bowl with electric mixer on high speed
until stiff. Fold whipped cream into pudding. Spoon half of pudding mixture over
strawberries. Repeat layers with remaining cake, strawberry mixture and pudding
mixture. Refrigerate at least 2 hours.
5. Just before serving, sprinkle with almonds. Top with sliced peaches.
Glazed Brownie Hearts

1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup
pouch) or Betty Crocker® fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
Betty Crocker® Decorating Decors multicolored candy sprinkles or colored sugar

. Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil. Grease
foil on bottom only of pan with shortening or cooking spray. Make brownie mix as
directed on box, using water, oil and eggs. Bake as directed for 13x9-inch pan.
Cool completely, about 1 hour.
2. Using foil to lift, remove brownie from pan; remove foil. With deep 2 1/2-inch
heart-shaped cookie cutter, cut 14 brownies. Place brownie hearts on a cooling
rack or waxed paper.
3. In microwavable bowl, microwave frosting uncovered on High 10 to 30
seconds. Stir; frosting will be thick and spoonable. DO NOT BOIL. Carefully
spoon melted frosting over brownies to glaze, allowing excess to drip down
sides. Sprinkle with candy sprinkles before frosting sets.

Special Touch
Mix 1/4 cup Betty Crocker® Rich & Creamy vanilla frosting and enough red food
color to make pink frosting in a microwavable bowl. Microwave on High 10
seconds. Drizzle over chocolate-glazed hearts.

Caramel Crispies

6 cups Honey Nut Cheerios® cereal


1 bag (14 oz) vanilla caramels, unwrapped
3 tablespoons water
2 cups miniature marshmallows
1/2 cup semisweet or milk chocolate chocolate chips
1 tablespoon shortening
1/4 cup miniature candy-coated semisweet chocolate baking bits

. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cereal in
large bowl; set aside.
2. In medium microwavable bowl, microwave unwrapped caramels and water
uncovered on High 2 minutes 30 seconds to 4 minutes, stirring after each minute,
until mixture is smooth. Remove from microwave.
3. Pour caramel mixture over cereal in bowl; stir until cereal is evenly coated.
Gently stir in marshmallows. Pour cereal mixture into pan. With buttered back of
spoon, press mixture in pan until even.
4. In small microwavable bowl, microwave chocolate chips and shortening
uncovered on High 1 to 2 minutes, stirring after each minute, until mixture is
smooth. Drizzle chocolate over top of cereal mixture. Sprinkle baking bits evenly
over chocolate. Refrigerate until mixture is firm and glaze is set, about 1 hour.
5. With table knife, cut cereal mixture into 9 rows by 4 rows to make 36 bars.
Store in loosely covered container.

Chocolate-Marshmallow Pillows

Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half
Frosting
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
1/2 cup powdered sugar

1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans
until soft dough forms.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches
apart.
3. Bake 7 minutes. Remove from oven; immediately press marshmallow half
lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until
marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to
cooling racks. Cool completely, about 15 minutes.
4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat,
stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla;
blend well. Stir in powdered sugar until smooth.
5. Spread frosting over each cooled cookie, covering marshmallow. Let stand
until frosting is set.

Coconut Bonbon Bars


Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
Filling
1/2 cup butter, softened
1 can (14 oz) sweetened condensed milk (not evaporated)
1 teaspoon vanilla
6 cups powdered sugar
1 1/2 cups coconut
1/2 cup finely chopped blanched almonds
Topping
1/2 cup whipping cream
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 cup butter (do not use margarine)

1. Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough
forms. Press in bottom of ungreased 13x9-inch pan. Bake 12 minutes. Cool
completely, about 30 minutes.
2. Meanwhile, in large bowl, beat softened butter, milk and vanilla with electric
mixer on medium speed until smooth. Gradually beat in powdered sugar. Stir in
coconut and almonds until well blended. Spread filling evenly over cooled cookie
base. Cover; refrigerate about 1 hour or until filling is set.
3. Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over
medium-low heat, stirring constantly, until melted and smooth. Cool about 10
minutes or until lukewarm.
4. Pour topping over filling; spread to cover filling. Refrigerate uncovered about 2
hours or until set. Before cutting into bars, let stand 10 minutes at room
temperature. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Bisquick® Churros

Vegetable oil
4 tablespoons sugar
2 teaspoons ground cinnamon
3 1/4 cups Original Bisquick® mix
1 cup hot water
1. In 3-quart saucepan, heat oil (2 to 3 inches) over medium-high heat until
thermometer inserted in oil reads 375°F.
2. In small bowl, mix 3 tablespoons of the sugar and the cinnamon; set aside. In
medium bowl, stir Bisquick mix, hot water and remaining 1 tablespoon sugar with
spatula until dough forms.
3. Spoon dough into pastry bag fitted with 1/4-inch star tip. Pipe 5-inch strips of
dough into hot oil. If necessary, cut dough with knife or scissors between each
churro. Cook 2 to 3 minutes, turning frequently, until golden brown. Carefully
remove from oil; drain on paper towels.
4. Immediately sprinkle churros generously with sugar-cinnamon mixture. Serve
warm.
High Altitude (3500-6500 ft): Heat oil to 350°F.

Special Touch
For a chocolate-covered delight, dip one end of each cooled churro into melted
chocolate candy coating (almond bark), and place on waxed paper until set.

Brownie Pops

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate
syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
24 craft sticks (flat wooden sticks with round ends)
1 cup semisweet chocolate chips (6 oz)
2 teaspoons shortening
Assorted Betty Crocker® Decorating Decors candy sprinkles

. Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches
over sides of pan. Spray foil with cooking spray. Make and bake brownie mix as
directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely,
about 1 hour.
2. Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting
foil; peel foil from sides of brownies. Cut brownies into 24 rectangular bars, 6
rows lengthwise and 4 rows across, each about 1 1/2 by 3 1/4 inches. Gently
insert craft stick into end of each bar, peeling foil from bars. Place on cookie
sheet; freeze 30 minutes.
3. In small microwavable bowl, microwave chocolate chips and shortening
uncovered on High about 1 minute; stir until smooth. If necessary, microwave
additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate;
sprinkle with candy sprinkles. Lay flat on waxed paper or foil to dry.
High Altitude (3500-6500 ft): Follow High Altitude directions on brownie mix box
for 13x9-inch pan.

Purchasing
Find candy sprinkles at craft stores or wherever cake-decorating supplies are
sold.
Special Touch
For more contrast, use white vanilla baking chips instead of the chocolate chips.
Or melt dark and white chocolate for variety.
Butterfly Cake

Cake
1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Platter, tray or foil-covered cardboard (about 10x10 inches)
Frosting and Decorations
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
1 candy stick (8 to 10 inches long)
Food color (in desired colors)
Betty Crocker® decorating gel (from 0.68-oz tube) in any color
Decorating sugar crystals (any color)
8 jelly beans
Small round candy decorations

1. Heat oven to 350°F (or 325°F for dark or nonstick pans). Make and cool cake
as directed on box for 2 (8- or 9-inch) round cake pans. Wrap and freeze 1 layer
for a later use.
2. Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces (as shown in
diagram). Place cake pieces on platter to form butterfly. Gently separate cake
pieces to form wings.
3. Reserve 1/2 cup frosting. Frost cake pieces with remaining frosting. Place
candy stick between cake pieces for butterfly body.
4. Stir food color into reserved frosting until well blended. Spread over cake in
desired pattern on wings. Outline wing patterns with gel. Sprinkle with sugar
crystals. Place jelly beans on corners of wings. Decorate butterfly with candy
decorations.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for
8-inch or 9-inch round cake pans.

Candy-Topped Brownie Torte

1 box Betty Crocker® Supreme triple chunk brownie mix


Water, vegetable oil and eggs called for on brownie mix box
1 container Betty Crocker® Rich & Creamy chocolate frosting
1/2 cup coarsely chopped chocolate-covered peanut butter cup candies

1. Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches
over sides of pan. Spray foil with cooking spray. Make brownies as directed on
box for 13x9-inch pan, using foil-lined pan. Cool completely, about 1 hour 30
minutes.
2. Remove brownie from pan by lifting foil; peel foil away. Cut brownie in half
lengthwise; place 1 half on serving plate.
3. Spoon frosting into microwavable bowl. Microwave on High 15 to 20 seconds.
Stir frosting until smooth. Pour half of frosting over brownie half on plate. Place
other half of brownie on top; pour remaining frosting over top. Sprinkle with
candies. Refrigerate 30 minutes to set. Store loosely covered.

Did You Know?


Because the frosting is poured on the brownie when it's completely cool, the
frosting will appear thicker than when poured onto a hot brownie or cake.
Fluffy Strawberry Pie

Pastry
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Filling
3/4 cup boiling water
1 package (4-serving size) strawberry-flavored gelatin
1 teaspoon grated lime peel
1/2 cup lime juice (4 limes)
1 1/2 cups whipping cream
3/4 cup powdered sugar
1 pint (2 cups) strawberries, slightly crushed
Whipped cream, if desired
Strawberry halves, if desired

1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or
pulling 2 table knives through ingredients in opposite directions), until particles
are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing
with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2
teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface.
Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold,
yet pliable. This allows the shortening to become slightly firm, which helps make
the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before
rolling.
3. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches
larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in
pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry
under, even with plate; flute as desired. Prick bottom and side of pastry
thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling
rack.
4. In large bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Stir
in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
5. Beat gelatin mixture with electric mixer on high speed about 4 minutes,
scraping bowl occasionally, until thick and fluffy; set aside. In chilled large bowl,
beat whipping cream and powdered sugar on high speed until stiff. Gently stir
whipped cream and crushed strawberries into gelatin mixture. Pour into crust.
Refrigerate about 3 hours or until set. Garnish with whipped cream and
strawberry halves. Store in refrigerator.
Double-Chocolate Fantasy Torte

Cake
Unsweetened baking cocoa
1 cup granulated sugar
1 cup butter or margarine, softened
2 tablespoons raspberry liqueur or raspberry syrup
6 eggs
1 bag (6 oz) semisweet chocolate chips (1 cup), melted, cooled
1/2 cup plus 1 tablespoon Gold Medal® all-purpose flour
Filling and Topping
2 packages (12 oz each) frozen raspberries in syrup, thawed
1/2 cup butter or margarine, softened
2 tablespoons powdered sugar
4 oz white chocolate baking bars (from 6-oz package), melted, cooled
1/8 teaspoon vanilla
2 oz white chocolate baking bars (from 6-oz package), melted, cooled
Hot fudge sauce or topping, if desired

1. Heat oven to 400°F. Grease bottoms and sides of two 8-inch round cake pans;
sprinkle with cocoa. In small bowl, beat granulated sugar and 1 cup butter with
electric mixer on medium speed until smooth. Beat in liqueur, eggs and melted
semisweet chocolate. Stir in flour. Pour into pans.
2. Bake about 20 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to cooling rack. Cool completely.
3. Place raspberries in blender or food processor. Cover and blend on high
speed, stopping blender occasionally to scrape sides, until almost smooth; strain.
4. To make filling, in small bowl, beat 1/2 cup butter and the powdered sugar with
electric mixer on medium speed until light and fluffy. Beat in 4 ounces white
chocolate and the vanilla until smooth.
5. Place 1 cake layer on serving plate; spread with filling. Make about 1/4-inch
deep ring in filling 1 inch from edge of cake, using tip of spoon. Make another
1/4-inch-deep ring 1 inch inside outer ring. Fill each ring with about 5 tablespoons
raspberry puree. Place second cake layer on filling. Drizzle melted white
chocolate over top of cake.
6. Refrigerate uncovered about 10 minutes or until white chocolate is set. Cover
with plastic wrap and refrigerate at least 3 hours until filling is firm. Serve with
remaining raspberry puree and fudge sauce. Store in refrigerator.

How-To:
Put unsweetened baking cocoa in a salt shaker or other canister with a
perforated lid for easy dusting. Keep a canister filled with baking cocoa on hand
for dusting other desserts and to use for garnishing dessert plates.
Special Touch:
A sprinkle of toasted slivered almonds and a dollop of whipped cream add just
the right touch to this fancy dessert.

Dreamy Cream-Filled Cupcakes

1 box Betty Crocker® SuperMoist® devil's food cake mix


Water, vegetable oil and eggs called for on cake mix box
1 1/2 containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
1/2 cup miniature semisweet chocolate chips

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake
mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10
minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
2. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag.
Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of
cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for
filling, being careful not to split cupcake. Frost tops of cupcakes with remaining
frosting.
3. Sprinkle chocolate chips on top of each cupcake. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on box for cupcakes.

Variation
Instead of sprinkling with chocolate chips, drizzle with melted chocolate. In small
microwavable bowl, microwave 1/4 cup miniature semisweet chocolate chips and
1/2 teaspoon shortening uncovered on High just until mixture can be stirred
smooth. Place in small food-storage plastic bag; cut off small corner of bag.
Drizzle over frosted cupcakes.

Chocolate-Cherry Pinwheels

3/4 cup butter or margarine, softened


1 cup sugar
2 eggs
3 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons almond extract
1/4 cup maraschino cherries, finely chopped and drained on paper towels
3 drops red food color
1 teaspoon vanilla
1 tablespoon milk
1/4 cup unsweetened baking cocoa

1. In large bowl, beat butter, sugar and eggs with electric mixer on medium
speed until smooth. Beat in flour, baking powder and salt until well blended.
Place half of dough in another medium bowl.
2. Beat almond extract, cherries and food color into half of dough. Divide cherry
dough in half. Wrap each half of cherry dough in plastic wrap; refrigerate about
45 minutes or until firm.
3. Beat vanilla, milk and cocoa into remaining plain dough. Divide chocolate
dough in half. Wrap each half of chocolate dough in plastic wrap; refrigerate
about 45 minutes or until firm.
4. Place one part of chocolate dough between 2 sheets of waxed paper; roll into
10x7-inch rectangle. Repeat with one part of cherry dough. Refrigerate both
about 30 minutes or until firm. Peel top sheets of waxed paper from both doughs.
Turn cherry dough upside down onto chocolate dough; roll up doughs together,
starting at long side, into a log. Wrap in plastic wrap; refrigerate 2 hours. Repeat
with remaining parts of dough.
5. Heat oven to 350°F. Cut rolls of dough into 1/4-inch slices with sharp knife. On
ungreased cookie sheet, place slices 1 inch apart.
6. Bake 8 to 11 minutes or surface appears dull. Remove from cookie sheet to
wire rack.
High Altitude (3500-6500 ft): Bake 10 to 13 minutes.

Do-Ahead
Cookie dough rolls can be wrapped and refrigerated for up to 24 hours before
baking. To freeze cookie dough rolls, wrap in foil or freezerproof wrap. To thaw,
let dough stand 15 to 30 minutes until easy to cut into slices.

Watermelon Cake

1 box Betty Crocker® SuperMoist® white cake mix


Water, vegetable oil and egg whites called for on cake mix box
1 package (0.13 oz) cherry-flavored or other red-colored unsweetened soft drink
mix
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Green and red food colors
2/3 cup green jelly beans

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of
two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl,
beat cake mix, water, oil, egg whites and drink mix with electric mixer on low
speed 30 seconds; beat on medium speed 2 minutes, scraping bowl
occasionally. (Batter will be lumpy.) Stir in 1/2 cup of the chocolate chips. Pour
into pans.
2. Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes. Remove
from pans. Cool completely, about 1 hour.
3. In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color.
Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes
with green frosting; press green jelly beans into frosting. Frost tops of cakes with
red frosting; press remaining 2 tablespoons chocolate chips into frosting for
seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on
tray. To serve, cut into wedges. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions on box for
two 8- or 9-inch pans, adding the soft drink mix to the dry cake mix. Toss 1/2 cup
chocolate chips with 2 teaspoons Gold Medal® all-purpose flour before stirring
into batter.

Mini Hot Chocolate Cakes

5 ounces semisweet or bittersweet baking chocolate, chopped


1/2 cup plus 2 tablespoons butter or margarine
3 eggs
3 egg yolks
1 1/2 cups powdered sugar
1/2 cup Gold Medal® all-purpose flour
Additional powdered sugar, if desired
1 can (21 ounces) cherry pie filling, if desired

1. Heat oven to 450ºF. Grease bottom and side of six 6-ounce custard cups with
shortening. In 2-quart saucepan, melt chocolate and butter over low heat, stirring
frequently. Cool slightly.
2. Meanwhile, in large bowl, beat eggs and egg yolks with wire whisk or hand
beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted
chocolate mixture and flour. Divide batter evenly among custard cups.
3. Bake 11 to 13 minutes or until sides are set and cakes feel soft when touched
in center. Run small knife or metal spatula along sides of cakes to loosen.
Immediately turn upside down onto individual plates; remove cups. Sprinkle with
additional powdered sugar. Top with pie filling. Serve warm.

Success
These cakes are meant to have a hot, flowing chocolate center that oozes out
when you cut into them. Oven temperature and baking time are critical to the
success of the recipe. Be sure to check at the minimum bake time. If the cakes
are too soft or do not hold their shape, bake a minute or two longer. If the centers
are too cakelike in texture, bake a few minutes less next time.
Do-Ahead
Make the batter a day ahead and pour into custard cups. Cover with plastic wrap
and refrigerate up to 24 hours. You may need to bake the cakes 1 to 2 minutes
longer.

Pavlova

Meringue Cake:

4 large (120 grams) egg whites

1 cup (200 grams) superfine (castor) sugar

1 teaspoon white vinegar

1/2 tablespoon cornstarch (corn flour)

Topping:

1 cup (240 ml) heavy whipping cream

1 1/2 tablespoons (20 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches,


pineapple, or other fruit of your choice

Preheat oven to 250 degrees F (130 degrees C) and place rack in center of
oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle
on the paper.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites
on medium-high speed until they hold soft peaks. Start adding the sugar, a
tablespoon at a time, and continue to beat until the meringue holds very stiff
peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the
meringue between your thumb and index finger. The meringue should feel
smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep
beating until it feels smooth between your fingers). Sprinkle the vinegar and
cornstarch over the top of the meringue and, with a rubber spatula, fold in.

Gently spread the meringue inside the circle drawn on the parchment paper,
smoothing the edges, making sure the edges of the meringue are slightly higher
than the center. (You want a slight well in the center of the meringue to place the
whipped cream and fruit.)

Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale
cream color. Turn the oven off, leave the door slightly ajar, and let the meringue
cool completely in the oven. (The outside of the meringue will feel firm to the
touch, if gently pressed, but as it cools you will get a little cracking and you will
see that the inside is soft and marshmallowy.)

The cooled meringue can be made and stored in a cool dry place, in an airtight
container, for a few days.

Just before serving gently place the meringue onto a serving plate. Whip the
cream in your electric mixer, with the whisk attachment, until soft peaks form.
Sweeten with the sugar and vanilla and then mound the softly whipped cream
into the center of the meringue. Arrange the fruit randomly, or in a decorative
pattern, on top of the cream. Serve immediately as this dessert does not hold for
more than a few hours.

Serves 6 to 8.

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