Documentos de Académico
Documentos de Profesional
Documentos de Cultura
Christmas
Dessert
Cookbook
Preheat oven to 350F. Grease a 9x13" baking pan and set aside. In the
powder and salt; set aside. In a large bowl using an electric mixer, beat
butter and brown sugar. Slowly beat in the eggs and vanilla, mixing
mixture. Batter will be very stiff. Stir in the chocolate chips. Spread
the batter in the baking pan, smoothing it into the corners. Bake 25
minutes or until the blondies begin pulling away from the sides of the
pan. Let cool to room temperature in the pan on a wire rack, then cut
into bars.
4
Chocolate Chip Brickle Bars
Makes about 36
(325 degrees for glass pan). Sprinkle crumbs over margarine; pour
sweetened condensed milk evenly over crumbs. Top with almond brickle
chips, chocolate morsels and chopped nuts; press down firmly. Bake
5
Oatmeal Fudge Bars
2 cups firmly packed brown sugar
2 large eggs
2 tablespoons butter
inch. Mix sugar, 3/4 cup butter, the eggs and vanilla. Stir in baking mix
and oats; reserve. Heat chips, milk, 2 tablespoons margarine and the
smooth. Stir in nuts and vanilla. Press about 2/3 of the oatmeal
6
top. Bake until light brown, about 30 minutes. Cool completely; cut into
2 x 1-inch bars.
7
Seven Layer Bars
1/2 cup butter or margarine
Preheat oven to 350°, (325° for glass dish). Line a 13x9-inch baking
pan with a sheet of foil, making sure to cover the sites well. Place the
butter in the baking pan and melt it in the oven. Sprinkle crumbs over
Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into
8
Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon salt
2 large eggs
COMBINE flour, baking soda and salt in small bowl. Beat butter,
granulated sugar, brown sugar and vanilla extract in large mixer bowl
until creamy. Add eggs, one at a time, beating well after each addition.
9
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan.
minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen
bars.
Refrigerate for 1 hour or until firm. Shape each half into 15-inch log;
dozen cookies.
to 8 weeks.
10
Sugar Cookies
2 3/4 cups all-purpose flour
1 egg
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir
In a large bowl, cream together the butter and sugar until smooth.
Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll
cookie sheets.
11
Peanut Butter Cookies
1 cup butter
2 eggs
In a separate bowl, sift together flour, baking powder and baking soda.
Roll into 1 inch balls and put on baking sheets. Flatten each ball with a
oven for about 10 minutes or until cookies begin to brown. Do not over-
bake.
12
Snowball Cookies
1 c. butter
2 tsp. vanilla
2 c. sifted flour
Beat butter and sugar until creamy. Add remaining ingredients, mix.
Use a teaspoonful of dough and roll into small ball. Bake at 375
sugar.
13
Crazy Cakes
14
Hot Chocolate Layer Cake with Homemade
Marshmallows
For the cake
13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pans
15
2 cups granulated sugar
Position racks in the bottom and top thirds of the oven and heat the
oven to 350°F. Butter three 9x2-inch round cake pans and line each
with a parchment round. Butter the parchment, then dust with flour
.In a large bowl, whisk the flour, sugar, and cocoa powder. Pour the hot
chocolate mixture into the sugar mixture and whisk until combined.
16
Whisk in the eggs, one at a time, then whisk in the buttermilk, vanilla,
baking soda, and salt. Divide the batter evenly among the prepared
pans
Set two pans on the top rack and the third on the lower rack. Stagger
the pans on the oven racks so that no pan is directly over another.
Bake, swapping and rotating the pans’ positions after 20 minutes, until
40 minutes. Cool on racks for 10 minutes. Invert the cakes onto the
In a 4-quart saucepan over low heat, combine the cream, butter, and
vanilla bean and seeds and stir until the butter is melted. Remove the
vanilla bean and whisk in the chopped chocolate until melted. Whisk in
the sugar, cocoa powder, syrup, and salt until smooth—be sure the
Pour 3/4 cup cold water into the bowl of a stand mixer. Sprinkle the
gelatin over the water. Attach the bowl to the mixer and fit it with
the whisk attachment.
17
Clip a candy thermometer to a 3-quart saucepan; don’t let the tip of
the thermometer touch the bottom of the pan. In the saucepan, boil
the sugar, corn syrup, salt, and 3/4 cup water over medium heat
With the mixer on low speed, pour the hot sugar mixture into the
Add the vanilla, carefully increase the speed to high, and beat until the
mixture has thickened and cooled, about 5 minutes (the bottom of the
bowl should be just warm to the touch). Line a 9x13-inch pan with foil,
into the bottom of the pan, then pour the marshmallow mixture into
the pan and sift another 1 Tbs. confectioners’ sugar on top. Let sit at
the bowl of a stand mixer fitted with the paddle attachment and beat
attachment and beat at medium-high speed until light and fluffy, about
3 minutes.
Put a cake layer on a flat serving platter or a cake stand lined with
18
strips of waxed paper to keep it clean while icing. Top the layer with 1-
the cake’s edge. Repeat with another cake layer and 1-1/2 cups
Put 1-1/2 cups of the frosting in a small bowl. With an offset spatula,
spread this frosting in a thin layer over the top and sides of the cake.
Refrigerate the cake until the frosting firms enough to seal in the
crumbs, 20 to 30 minutes.
Spread the remaining frosting in a smooth layer over the top and sides
Use the foil overhang to lift the marshmallow from the pan. Using a
knife that has been dipped in cold water, cut along the edge of the
and remove the foil. Put the remaining 1 cup confectioners’ sugar in a
medium bowl. Cut the marshmallow into cubes of different sizes, from
1/4 to 3/4 inch (you will need to continue to dip the knife in cold water
dip the cut edges in the confectioners’ sugar to make them easier to
handle. As you work, toss a few cubes at a time in the sugar to coat,
19
then shake in a strainer to remove the excess. Mound the
20
Cake Balls
1 (18.25 ounce) package chocolate cake mix
Prepare the cake mix according to package directions using any of the
recommended pan sizes. When cake is done, crumble while warm into a
Use a melon baller or small scoop to form balls of the chocolate cake
21
Chocolate Lover's Cheesecake
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
2 eggs
Preheat oven to 325 degrees F. Beat cream cheese, sugar and vanilla in
large bowl with electric mixer on medium speed until well blended. Add
eggs; mix just until blended. Stir in melted chocolate. Pour into crust.
refrigerator.
22
Chocolate Yule Log
5 eggs, separated
2 tablespoons milk
Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease
the paper. Place egg whites in a small mixing bowl; let stand at room
23
temperature for 30 minutes. In a large mixing bowl, beat egg yolks on
high until light and fluffy. Gradually add 1/2 cup sugar, beating until
thick and lemon-colored. Combine flour, cocoa and salt; gradually add
Beat egg whites on medium until foamy. Add cream of tartar; beat
until soft peaks form. Gradually add remaining sugar, beating on high
until stiff peaks form. Stir a fourth into chocolate mixture. Fold in
Spread batter evenly in prepared pan. Bake at 350 degrees F for 12-15
minutes or until cake springs back (do not overbake). Cool for 5
Peel off parchment paper. Roll up in the towel, starting with a short
side. Cool on a wire rack. In a mixing bowl, beat cream until it begins to
thicken. Add sugar and coffee granules. Beat until stiff peaks form;
chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll
24
Decadent Chocolate Chunk Cheesecake
18 OREO Chocolate Sandwich Cookies, crushed
3 eggs
Preheat oven to 350 degrees F if using a 9-in. silver springform pan (or
Beat cream cheese and sugar in large bowl with electric mixer on
medium speed until well blended. Add sour cream; mix well. Add eggs, 1
at a time, beating on low speed after each addition just until blended.
Chop 8 of the squares of chocolate; stir into batter. Pour over crust.
25
saucepan on low heat. Remove from heat. Add chocolate; stir until
26
Gingerbread
1/2 cup white sugar
1 egg
1 cup molasses
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9
Cream together the sugar and butter or margarine. Add egg, and beat
well. Mix in the molasses. Sift together the flour, baking soda, salt,
mixture; add the hot water, and mix well. Pour batter into pan and
27
Christmas Poke Cake
2 baked 9-inch round white cake layers, cooled
2 cups boiling water
Place cake layers, top sides up, in 2 clean 9-inch round cake pans.
Pierce layers with large fork at 1/2-inch intervals. Stir 1 cup of the
boiling water into each flavor of dry gelatin mix in separate bowls at
over 1 cake layer and lime gelatin over second cake layer. Refrigerate 3
hours. Dip 1 cake pan in warm water 10 seconds; unmold onto serving
plate. Spread with about 1 cup of the whipped topping. Unmold second
cake layer; carefully place on first cake layer. Frost top and side of
28
Ice Cream Tunnel Cake
1 (18.25 ounce) package chocolate cake mix
1 quart vanilla ice cream, slightly softened
greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for
35-40 minutes or until a toothpick inserted near the center comes out
clean. Cool for 10 minutes before removing from pan to a wire rack.
Cool completely. Slice top fourth off cake; set aside. Using a sharp
knife, carefully hollow out bottom, leaving a 1-in. shell (save removed
cake for another use). Place cake shell in freezer for 1 hour. Fill tunnel
with ice cream; replace cake top. Cover and freeze for at least 6
hours. Just before serving, melt chips and corn syrup in a microwave;
stir until smooth. Stir in cream and vanilla. Spoon over cake
29
Molten Chocolate Cakes
4 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup butter
2 eggs
2 egg yolks
6 tablespoons flour
souffle dishes. Place on baking sheet. Microwave chocolate and 1/2 cup
melted. Stir with wire whisk until chocolate is completely melted. Stir
in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
until sides are firm but centers are soft. Let stand 1 min. Carefully run
small knife around cakes to loosen. Invert cakes onto dessert dishes.
30
Perfect Pies
31
Toll House Pie
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
2 large eggs
BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour,
granulated sugar and brown sugar. Beat in butter. Stir in morsels and
edge and center comes out clean. Cool on wire rack. Serve warm with
32
Chocolate Chip Pie II
18 graham crackers
4 tablespoons butter
30 marshmallows
Roll graham crackers to fine crumbs; there should be about 1 cup. Melt
the butter or margarine, and combine with the crumbs. Pat into 9 inch
Cool. Fold in whipped cream, vanilla and grated bitter chocolate. Pour
33
Christmas Eclair Pie
PASTRY
1 cup water
3 eggs
FILLING
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a
pizza pan. Grease the bottom of a small glass bowl and place in center
water; bring to a boil. Remove from heat and stir in flour, stirring until
thickened. Stir in eggs, one at a time, stirring well after each. Pour
minutes. Turn off the heat and allow pastry to rise another 15 minutes.
Do not open the oven door while pastry is rising. After the 15 minutes,
34
remove pastry from oven and cool completely. Cut through the pastry
horizontally, making a bottom and a top. Beat together the milk and
pudding mix. Stir pudding mixture into whipped cream and beat until
thick. Spread filling in pastry bottom, and then replace pastry top.
35
Coconut Banana Chocolate Cream Pie
1 1/3 cups cold water
In a bowl, stir water and milk powder until powder is dissolved. Add
pudding mix; whisk for 1-2 minutes or until thickened. Fold in 1/4 cup
whipped topping and 1/4 teaspoon extract. Layer banana slices in the
with coconut. Cover and refrigerate for at least 1 hour before serving.
36
Melt In Your Mouth Pie
1 (14 ounce) can sweetened condensed milk
topping. Pour batter into the prepared pie shell(s). Refrigerate for
37
Old-Fashioned Chocolate Pie
1/2 cup water
FILLING:
1 egg
minute. Remove from the heat; add sugar and vanilla. Set aside. In a
mixing bowl, cream shortening and sugar until light and fluffy. Add
egg; beat well. Combine flour, baking powder and salt; add to creamed
38
mixture alternately with milk. Pour into pastry shell. Carefully pour
Cover edges of pastry with foil. Bake at 350 degrees F for 55-60
minutes or until a toothpick inserted near the center comes out clean.
39
Peppermint Meringue
1/2 cup water
FILLING:
1 egg
2 egg whites
40
2 peppermint candy canes, crushed
In a mixing bowl, beat egg whites until foamy. Sprinkle with salt and
cream of tartar; beat until soft peaks form. Gradually add sugar,
crushed candy. Bake at 225 degrees F for 1-1/2 hours. Turn off heat;
leave cookies in the oven with the door ajar for at least 1 hour or until
41
White Christmas Pie
1 (.25 ounce) package unflavored gelatin
3 egg whites
Combine 1/2 cup sugar, flour, and salt in a saucepan. Gradually stir in
milk. Cook over low heat, stirring until it boils. Boil for 1 minute, and
When partially set, beat with a rotary mixer until smooth. Blend in
42
vanilla and 1 cup coconut. Whip the cream until stiff. Gently fold into
coconut mixture. In a clean bowl, beat egg whites until frothy. Beat in
cream of tartar and 1/2 cup sugar. Continue beating until egg whites
form stiff peaks. Fold into coconut mixture. Pile filling into cooled pie
43
Hot Chocolate
44
Candy Cane Cocoa
4 cups milk
In a saucepan, heat milk until hot, but not boiling. Whisk in the
smooth. Pour hot cocoa into four mugs, and garnish with whipped
45
Creamy Hot Cocoa
1/3 cup unsweetened cocoa powder
1 pinch salt
Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the
boiling water. Bring this mixture to an easy boil while you stir. Simmer
and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3
1/2 cups of milk and heat until very hot, but do not boil! Remove from
heat and add vanilla. Divide between 4 mugs. Add the cream to the
46
White-Hot Hot Cocoa
3 1/4 cups milk
1 egg, beaten
Place the white chocolate in a medium metal bowl over a pan of barely
about 2 minutes. Gradually whisk in remaining milk, and heat until hot,
but not simmering. You do not want a skin to form on top of the milk.
Ladle the hot chocolate into mugs and garnish with a sprinkle of
cinnamon.
47
Snow Flake Cocoa
2 cups whipping cream
6 cups milk
1 teaspoon vanilla
Garnish:
Whipped cream
Candy canes
Stir together the whipping cream, milk, vanilla, and white chocolate
chips in a slow cooker. Cover and cook on low for 2 to 2 1/2 hours,
melted. Stir again before serving. Garnish with whipped cream and
48
Eggnog Hot Cocoa
2 1/2 cups milk
12 ounces bittersweet chocolate chips
4 cups eggnog
Remove from heat, and let stand for 2 minutes. Whisk the chocolate
Stir in the eggnog, and heat gently over low heat until very warm but
not boiling. Remove from heat, and stir in the vanilla and coffee
liqueur. Pour into mugs, and serve with whipped cream and a cinnamon
stick garnish.
49
Triple Rush Hot Chocolate
1/2 cup semisweet chocolate chips
1/2 cup milk
Combine the chocolate chips and milk in a glass or plastic dish, and
smooth. Mix in the coffee, cinnamon, and hot chili powder until the
instant coffee has dissolved. Stir in the cold milk. Strain into 2 mugs.
50
Fluffy Hot Cocoa
8 teaspoons sugar
4 teaspoons baking cocoa
4 cups milk
In a saucepan, combine the first four ingredients. Cook and stir over
51
Candy and Fudge
52
Candy
Sugar rush!!!!!!!
53
Toffee Square
1 cup butter
2 cups flour
1 tsp vanilla
1 egg yolk
butter, flour, vanilla, brown sugar and egg yolk. Press into an ungreased
10x15-inch pan. Bake 15 minutes. Remove from the oven; sprinkle with
chocolate evenly over the surface. Sprinkle with nuts. Cover with a
piece of waxed paper; press gently to make nuts adhere. Score into
bars while still warm; chill to harden chocolate. For added flavor, melt
1 cup chocolate chip with 1 cup butterscotch chip and spread on top.
54
English Toffee Squares
1 cup butter or margarine, softened
1 cup sugar
1 egg
butter and sugar until creamy. Separate egg, then beat yolk into
butter mixture; cover and reserve the egg white. In another bowl, stir
together flour and cinnamon; add to butter mixture. With your hands,
baking pan. Beat egg white lightly, then brush over dough to cover
evenly. Sprinkle pecans over top; press in lightly. Bake for 1 hour or
until firm when lightly touched. While still hot, cut into 1/2-inch
55
Caramel Corn
7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
1 teaspoon salt
1 cup margarine
Place the popped popcorn into two shallow greased baking pans. You
may use roasting pans, jelly roll pans, or disposable roasting pans. Add
Preheat the oven to 250 degrees F (120 degrees C). Combine the
boil over medium heat, stirring enough to blend. Once the mixture
Remove from the heat, and stir in the baking soda and vanilla. The
mixture will be light and foamy. Immediately pour over the popcorn in
the pans, and stir to coat. Don't worry too much at this point about
56
Bake for 1 hour, removing the pans, and giving them each a good stir
every 15 minutes. Line the counter top with waxed paper. Dump the
corn out onto the waxed paper and separate the pieces. Allow to cool
57
Peanut Brittle
1 cup white sugar
1/2 cup light corn syrup
1 cup peanuts
over medium heat, bring to a boil sugar, corn syrup, salt, and water.
dropped into very cold water separates into hard and brittle threads.
soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut
mixture into rectangle about 14x12 inches; cool. Snap candy into
pieces.
58
Fudge
59
Chocolate Fudge
3 cups semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
Dash salt
In heavy saucepan, over low heat, melt chocolate chips with sweetened
condensed milk and salt. Remove from heat; stir in nuts (optional) and
Chill 2 hours or until firm. Lift fudge out of pan and place onto cutting
board; peel off paper and cut into squares. Store covered in
refrigerator.
60
Peanut Butter Fudge
Cooking Spray
3 cups granulated sugar
1 teaspoon vanilla
Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a no-
stick cooking spray. Combine sugar, butter and milk in large saucepan,
Stir until well blended. Add marshmallow creme and vanilla. Beat until
well blended. Spread in prepared pan. Cool. Cut into candy-sized pieces.
61
Beautiful Breads
62
Bread Machine Breads
63
Banana Bread
2 cups all-purpose flour
1 teaspoon baking powder
2 eggs
Select the Dough setting, and press Start. Mix the bread for 3 to 5
minutes until the bananas are mashed and all ingredients are
dough from the sides of the bread pan. When 3 to 5 minutes have
Smooth out the top of the loaf with the rubber spatula..
Select the Bake setting, and press Start. The Bake cycle time may
vary with machines, but should be about 50 minutes. To test the bread
for doneness, insert a toothpick into the center top. Remove the
toothpick. If the bread is done, the toothpick will come out clean. If
64
continue to bake an additional 10 to 15 minutes. Test again with the
from the machine, but allow the bread to remain in the pan for 10
65
White Bread
1 1/2 cups water
3 tablespoons sugar
2 tablespoons butter
manufacturer's instructions.
When baking cycle ends, remove bread and place on a rack. Let cool to
66
Wheat Bread
1 1/3 cups milk
1 teaspoon salt
Basic cycle. When baking cycle has ended, let cool to room
67
Brownie Breads
1 cup plus 2 tablespoons water
2 tablespoons oil
1 egg
1 egg yolk
Bring the water to a boil. Add the cocoa and stir until completely
Add the cocoa and all remaining ingredients except the nuts in the
68
Monkey Bread
1 1/8 cups milk
1 egg
1 tsp salt
4 cup flour
2 tsp yeast
Additional:
Remove dough from the machine when the dough cycle completes. Form
into 1 inch balls, then roll them first in the melted butter and then in
the chopped nuts. Placed balls in a greased tube pan or bundt pan.
Cover and let rise for about 1 hour. Bake in a preheated 350° oven for
30 to 35 minutes.
69
Home Made Breads
70
Banana Bread
2 eggs
In a mixing bowl, beat eggs and sugar. Add bananas; mix well. Combine
the flour, baking powder and salt; gradually add to egg mixture. Fold in
2-in. loaf pans. Bake at 350 degrees F for 30-35 minutes or until a
toothpick comes out clean. Cool for 10 minutes before removing from
71
Chocolate Chip Banana Bread
1 cup sugar
1/2 cup shortening
2 eggs
2 bananas, mashed
In a mixing bowl, cream sugar and shortening. Beat in eggs, vanilla and
bananas until thoroughly blended. Combine flour, baking soda and salt;
add to creamed mixture and stir just until combined. Fold in chocolate
chips. Spoon into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350
degrees F for 60-70 minutes or until the bread tests done with a
wooden pick. Cool in pan for 10 minutes before removing to a wire rack
to cool completely.
72
Danielle's
Christmas
Dessert
Cookbook
73