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Ingredients: • • • OR • • • • • Crisco® Original No-Stick Cooking Spray 1 (12.35 oz.) package Pillsbury® Reduced Sugar Chocolate Fudge 1/3 cup Crisco® Pure Vegetable Oil 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, 2 cups sugar free frozen whipped topping, thawed 2 teaspoons mini semi-sweet chocolate chips
plus additional for drizzling if desired
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 3/4 teaspoon baking powder 1/4 teaspoon salt Powdered sugar 1 cup Smucker's® Strawberry Preserves, or Smucker's® Low Sugar 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 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.
Ingredients: • OR • • • • • • 1 1/2 cups Smucker's® Creamy Natural Peanut Butter, stirred 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 paperlined 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 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 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) Topping
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 9inch 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: • • • • OR • 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 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 1 (15 oz.) container Pillsbury® Reduced Sugar Chocolate Fudge Frosting
Topping 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: • • • • • • • • GARNISH • • Mini chocolate chips or candy bits Additional powdered sugar 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
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 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 TIP Can be made 2 weeks ahead. *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 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 2 (8 oz.) containers sugar free frozen whipped topping, thawed Topping
Topping 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: • • OR • • OR • • • • Crisco® Flour No-Stick Spray 1 (18.25 oz.) box Pillsbury® White Cake Pillsbury® Yellow Cake 1/3 cup Crisco® Pure Vegetable Oil 1 package milk chocolate toffee bits, divided 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 • • OR • • • • • • • • • • • • • FROSTING • • • OR • TOPPINGS • • • 1 cup chopped walnuts or pecans 1/2 cup miniature marshmallows, halved 1/3 cup Smucker's® Chocolate Sundae Syrups Ice Cream Topping 1/2 cup powdered sugar 1/2 cup Eagle Brand® Sweetened Condensed Milk 2 tablespoons Crisco® Butter Shortening 2 tablespoons Crisco® Butter Shortening Sticks Crisco® Flour No-Stick Spray 1 cup Crisco® Butter Shortening 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
HEAT oven to 350°F. Spray a 10-inch (12-cup) fluted tube pan with flour nostick 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
Ingredients: • • OR • • • • • 1/2 cup water 1/4 cup Crisco® Butter Shortening 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.
Ingredients: CRUST • • • • • • • • • • OR 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. 3/4 cup butter, softened 1/2 cup sugar 1 teaspoon vanilla extract 1 1/2 cups Pillsbury BEST® All Purpose Flour 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 Smucker's® Hot Caramel Spoonable Ice Cream Topping
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: • • • • • • • • FROSTING • OR • • • • 3/4 cup Crisco® All-Vegetable Shortening 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 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
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.
Ingredients: • • • • • 2 tablespoons graham cracker crumbs or 2 squares graham crackers, 2 scoops vanilla ice cream Smucker's® Hot Fudge Microwaveable Ice Cream Topping, heated Smucker's® Marshmallow Spoonable Ice Cream Topping Character-shaped graham crackers crushed
according to package directions
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 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: • • • OR • Crisco® Original No-Stick Cooking Spray 1 (16 oz.) package Pillsbury® Angel Food Cake 3/4 cup Smucker's® Strawberry Sugar Free Preserves 1 cup Smucker's® Special Recipe Strawberry Preserves 3 tablespoons mini semi-sweet chocolate chips
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.
Ingredients: WAFFLES • • • • • • 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 Whipped cream or topping 8 maraschino cherries with stems (optional) 2 cups Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just 1 1/4 cups water 1/4 cup Crisco® Pure Vegetable Oil 1 large egg, slightly beaten Crisco® Original No-Stick Cooking Spray Add Water)
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® 1 cup (1/2 pt.) heavy cream, chilled 1 pint fresh small strawberries, washed, stemmed and sliced lengthwise, 2 (3 oz.) packages ladyfingers Smucker's® Chocolate Sundae Syrups Ice Cream Topping, at room Powdered sugar (optional) Fruit Syrup, chilled
temperature 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.
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.
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.
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 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. eggs 1/2 cup blueberries Make It!HEAT
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.
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.) JELLO 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.
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.
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".
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.
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.
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 threequarters 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
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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.
Ingredients Serves 4
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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.
Lemon Meringue Cupcakes
This lemon meringue cupcake makes a fabulous dessert. Ingredients Makes 24
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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
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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.
Ingredients Makes about 2 cups
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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.
Ingredients Makes about 8 cups
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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
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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
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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.
Ingredients Makes 1 1/2 cups
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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.
Ingredients Makes about 1 1/4 cups
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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
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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
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.
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 heavybottomed 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.
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 2 1/2 2 1 4 2 cups all-purpose flour teaspoons baking powder teaspoon salt cups sugar cup Butter, softened eggs teaspoons vanilla
Frosting Ingredients: 1/2 3 4 1/4 2 cup Butter, softened (1-ounce) squares unsweetened baking chocolate, melted, cooled cups powdered sugar cup milk 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 2 1/2 1/4 1/4 1 1 cup Butter, softened cups powdered sugar cup unsweetened cocoa Dash salt cup Heavy Whipping Cream (1-ounce) square unsweetened baking chocolate, melted 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 6 1/8 1/3 cup LAND O LAKES® Butter, softened cups powdered sugar teaspoon salt cup LAND O LAKES™ Half & Half
teaspoon vanilla 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.
Cake Ingredients: 3 1 1/2 1 1/2 3/4 4 1 cups all-purpose flour tablespoon baking powder teaspoon salt cups sugar cup LAND O LAKES® Butter, softened eggs tablespoon vanilla
Frosting Ingredients: 3/4 6 1/8 1/3 1 2 cup LAND O LAKES® Butter, softened cups powdered sugar teaspoon salt cup LAND O LAKES® Heavy Whipping Cream teaspoon vanilla 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 1 1 1 1/2 2 3 into pieces 2 1 1 3 cups sugar cup LAND O LAKES® Butter, softened teaspoon vanilla eggs cups all-purpose flour teaspoon baking powder teaspoon baking soda cups water tablespoons instant coffee granules (2-ounce) bars NESTLE® Unsweetened Baking Chocolate, broken
Glaze Ingredients: 1 into pieces 3 1 1/2 2 1 tablespoons LAND O LAKES® Butter cups sifted powdered sugar to 3 tablespoons water teaspoon vanilla Powdered sugar, if desired (2-ounce) bar NESTLE® Unsweetened Baking Chocolate, broken
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.
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 1-1/2inch 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: • Syrup 1/2 cup HERSHEY'S Syrup or HERSHEY'S WHOPPERS Chocolate Malt
• • • • •
1/3 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S 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
Semi-Sweet Chocolate Chips
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
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.
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 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
Semi-Sweet Chocolate Chips or HERSHEY'S Milk Chocolate Chips
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
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.
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.
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.
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.
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 on top! and of course, a cherry
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.
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 13x9inch 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.
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 sugarcornstarch 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 5060 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
• • • • • • • Cake:
5 large or 4 extra large/jumbo eggs ¾ cup water 1 ½ tsp vanilla 1 box powdered sugar (1 pound or 454 grams) 3/4 cup cocoa (use Van Houten, Droste, or other dark, high quality A flavoring liquid (water, vanilla, rum, cognac, kirsch, or amaretto) 1 1/2 cup butter - firm, not cold, not too soft
alkalized unsweetened cocoa)
METHOD 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 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.
For the baklava: • • • • • • • • • • • • 1 lb. of chopped nuts (almonds, walnuts, or pistachios are best, or use a 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 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) combination of them)
For the syrup:
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
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 crisscross 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.
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 1 pkg. (18 oz.) NESTLÉ® TOLL HOUSE® -- Refrigerated Brownie or Walnut Brownie Bar Dough 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 1 10 quart 1/2 cup (10-ounce) jar maraschino cherries, drained vanilla ice cream, softened hot fudge topping 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.
1 2/3 cups 3/4 cup 1 3 1/2 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch -- Flavored Morsels creamy peanut butter can (8.5 oz.) or 2 cans (5 oz. each) -- chow mein noodles 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 2 1 1 cups cups cup cup oven-toasted cereal squares small pretzel twists dry-roasted peanuts (about 20) caramels, unwrapped, coarsely chopped (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.
1 2/3 cups
Chocolate Angel Cake
1 (16-ounce) package angel food cake mix
1/2 cup 1 1/2 cups 2 1 cups
unsweetened cocoa plus 2 tablespoons hot fudge topping, divided whipped topping, divided (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 2 cups 1/2 cup medium (8 oz.) ripe mangoes, peeled and cubed peach low-fat yogurt 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 2 2 cups tsp (12 fluid-ounce can) NESTLÉ® CARNATION® -- Evaporated Milk (12-ounce package) NESTLÉ® TOLL HOUSE® -- Semi-Sweet Chocolate Morsels 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 1 1 1/2 Tbs 1 cup dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk to 2 tablespoons granulated sugar NESTLÉ® TOLL HOUSE® Baking Cocoa 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.
1 1 1/2 cup 3/4 tsp 1 1 Tbs pkg. (18 oz.) NESTLÉ® TOLL HOUSE® -- Refrigerated Sugar Cookie Bar Dough package (8 oz.) 1/3 less fat cream cheese granulated sugar TASTER'S® CHOICE® 100% Pure Instant Coffee -- dissolved in 3/4 cup cold water, divided container (8 oz.) frozen whipped topping, thawed 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 2 pint cups strawberries sugar 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.
10 16 1 2 2 2 oz Tbs Tbs 1/2 cup Tbs Tbs
8-inch flour tortillas low-fat cream cheese (at room temperature) grated orange peel orange juice concentrate brown sugar, packed cinnamon 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 1 4 2 cup cup Tbs Tbs all-purpose flour packed brown sugar, divided NESTLÉ TOLL HOUSE Baking Cocoa, divided TASTER’S CHOICE 100% Pure Instant Coffee, divided
tsp 1/8 tsp 1/3 cup
baking powder salt milk butter or margarine, melted (we recommend -- LAND O LAKES® Butter) large egg
5 1 2
tsp 3/4 cup
vanilla extract boiling water whipped cream (optional) fresh assorted berries (optional)
1 1/2 cups 1 1/2 cups
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 1/3 cup 1/3 cup graham cracker crumbs finely chopped, toasted pecans butter, melted (we recommend LAND O LAKES® Butter) -----Filling-----
cups 1/8 tsp
heavy cream, divided large eggs nutmeg (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch -- Flavored Morsels chopped pecans, toasted, divided
1 2/3 cups 2/3 cup
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.
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 1 2 tsp cup half-and-half or light cream 4-ounce package sweet baking chocolate, -- coarsely chopped sugar
3 1/2 tsp 1
large egg yolks, slightly beaten vanilla 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.
1/2 cup 1/2 cup 1/4 cup 12 marshmallow creme dried tart cherries semisweet chocolate chips 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 3 1 1 3/4 cups 6 cups (10-ounce) jar maraschino cherries whipped topping (4-serving-size) package any flavor instant pudding -- (chocolate is good!) cold milk 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.
2 2 Tbs cups plus 2 1/2 teaspoons or 3 1/2 envelopes unflavored gelatin cold water granulated sugar light corn syrup warm water about 115°F salt egg whites
1/2 cup 1/2 cup 1/2 cup 1/4 tsp 2
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 1/3 cup 1 Tbs pinch 1/2 cup 2 1 1 2 2 tsp tsp frozen or fresh blueberries, divided plus 1 tablespoon sugar, divided cornstarch salt whipped cream cheese (from an 8-ounce container) drops red food coloring drop yellow food coloring loaf (10.75 ounces) frozen pound cake, thawed confectioners sugar 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 2 1 1 2 cups cups cup cup cups oven-toasted cereal squares small pretzel twists dry-roasted peanuts (about 20) caramels, coarsely chopped (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.
1/2 cup 1/3 cup 2 1 1 1 1/2 cup 1/2 cup tsp fresh or frozen cranberries, diced white sugar oranges (8 oz) package cream cheese, softened vanilla extract medium apple, cored and diced dates, chopped 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 1/4 cup 2/3 cup 2 tsp 1/2 tsp 1/4 cup 1/4 cup 1 2 4 1/4 tsp tsp sifted cake and pastry flour unsweetened cocoa powder granulated sugar baking powder salt canola oil water vanilla egg yolks egg whites 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 1 1 3 1 Tbs tsp Tbs low-calorie margarine granulated fructose egg substitute equivalent water vanilla flour baking soda salt semisweet chocolate chips
3/4 cup 1/4 tsp 1/4 tsp 1/2 cup
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.
4 2 1 medium oranges, peeled, sectioned medium bananas, sliced medium apple, diced
1/4 cup 1/4 cup
orange juice 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.
2 2 1 1 1 1 tsp cups bananas, sliced sliced fresh strawberries can pineapple tidbits in juice (2 oz), drained, and juice reserved can sliced peaches in juice (15 oz), drained, and juice reserved sugar-free Tang drink mix 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 1/2 cup 2 Tbs pineapple slices canned in own juice raspberry sorbet 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.
1/2 cup 1/3 cup 1 4 1/2 tsp 1 1 1 1 1 tsp tsp Tbs 1/4 cup 1/2 tsp dash nonfat milk all-purpose flour egg sugar ground nutmeg small orange, peeled, and seeds removed low-calorie margarine unsweetened orange juice cornstarch vanilla 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 2 cup tsp sifted cake and pastry flour granulated sugar baking powder salt canola oil lemon juice water grated lemon rind egg yolks egg whites cream of tartar
2/3 cup 1/2 tsp 1/4 cup 2 2 2 2 4 1/4 tsp Tbs Tbs tsp
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 2 1/2 Tbs 2 1 2 1 Tbs tsp tsp tsp 1/3 cup can evaporated skim milk - (14 oz), undiluted sugar cornstarch skim milk vanilla orange liqueur 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 o 4 egg whites 1 pinch cream of tartar
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 mediumhigh 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
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
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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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).
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.
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 1/2 cup 1 1/2 pints 2 1 1 3 1 1/2 cup cup drops cup Brown sugar -- firmly packed Butter or margarine -- melted -----STRAWBERRY FILLING----Fresh strawberries COLD water Granulated sugar Lemon juice Red food coloring Whipping cream -- whipped tablespoons Unflavored gelatine
tablespoon Egg whites
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.
1 package (11 oz.) angel food cake
1/2 cup 3 1/4 cups
strawberry fruit spread -- divided 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 9inch 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 8inch 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.
3 1 1 env egg whites -- (1/3 c) 10-oz pkg frozen strawberries -- thawed unflavored gelatin sugar
lemon juice salt red food coloring -- optional Custard Sauce Custard Sauce -- ----milk egg yolks sugar vanilla extract
1/8 tsp 1 recipe ----1 1/2 c 3 1/4 c 1/2 tsp
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 1/4 1/2 1/2 1 1/2 1. 2. cups whipping (heavy) cream cup coffee liqueur cup chocolate-flavor syrup cup butter or margarine (firm) cup Gold Medal® all-purpose flour cup finely chopped nuts Place whipping cream, liqueur and syrup in large bowl; refrigerate. 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.
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-tospread 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.
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 4quart 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.
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.
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.
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.
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.
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.
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.
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.
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.