Here is a thread with most of the General Desserts in it. It will be in alphabetical order. Some of these desserts you may be able to find under some of the other sub headings.
1/2 cup butter, melted 1/2 cup granulated sugar 40 graham cracker halves, crushed 40 large marshmallows 1/2 cup milk 1 can pie filling (cherry, blueberry, lemon or any flavor) 1 pint heavy whipping cream, whipped Mix crushed graham crackers, sugar and melted butter together and line a 9 x 13-inch pan with 1/2 of crumbs. Save 1/2 for topping. Heat marshmallows and milk in a double boiler until marshmallows are melted; cool. Fold whipped cream into marshmallow mixture and spread 1/2 over lined crumbs. Spread can of pie filling over marshmallow mixture. Spread remaining marshmallow mixture over pie filling. Sprinkle with remaining crumb mixture. Set in refrigerator overnight.
2 cups cold milk 1 (3.4 ounce) box instant vanilla pudding mix 8 ounces frozen whipped topping, thawed 15 Oreo cookies, broken into chunks Additional cookies, halved (optional) In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Fold in whipped topping and cookies. Spoon into dessert dishes. Refrigerate at least 4 hours. To serve, top with cookie halves, if desired.
8 (6 to 8 ounce) miniature pumpkins 1 3/4 cups half-and-half 5 large egg yolks 1/3 cup granulated sugar 2 tablespoons orange-flavor liqueur 1/2 teaspoon ground coriander Finely shredded orange peel Rinse pumpkins. Pierce each top deeply with a knife or fork several times. Set pumpkins on a rack at least 1 inch above 1 1/2 inches of water in a 5- to 6-quart pan. Cover and bring water to a boil over high heat. Keep boiling and steam pumpkins until tender when pierced, 15 to 20 minutes. If needed, add more boiling water. Let pumpkins cool until comfortable to touch, about 10 to 15 minutes. With a small, sharp knife, cut down and around each stem to make an opening about 2 inches wide. Lift out stem end and reserve. With a small spoon, scoop seeds from pumpkins (without breaking through skin) and discard. In a bowl, whisk half-and-half, egg yolks, sugar, liqueur and coriander. Fill pumpkins equally with egg mixture. Return filled pumpkins and lids to a rack at least 1 inch above 1 1/2 inches of water in the pan. Drape foil over pumpkins to prevent condensation on the pan lid from dripping into filling. Cover pan and bring water to a boil over high heat. Keep water at a boil, and steam until filling looks set in center and jiggles only slightly all over when gently shaken, 12 to 16 minutes. Gently transfer pumpkins to plates or a dish and set lids alongside if desired. Serve warm or cool. Garnish each pumpkin with shredded orange peel.
1 envelope unflavored gelatine 1 tablespoon granulated sugar 1 1/4 cups Florida orange juice 2 (8 ounce) containers vanilla low-fat yogurt 1 (3 ounce) package ladyfingers, split In a small saucepan combine gelatin and sugar. Stir in orange juice. Stir over low heat until gelatin dissolves. Transfer to a medium mixing bowl. Chill about 45 minutes or until slightly thickened (consistency of unbeaten egg whites). Add yogurt. Beat with an electric mixer on medium speed for 1 to 2 minutes or until slightly foamy. Wrap foil around outside bottom of 8-inch springform pan to keep filling from leaking through. Cut ladyfingers in half crosswise. Cover bottom of pan with ladyfinger pieces. Place remaining ladyfinger pieces, cut ends down, around sides of pan. Spoon gelatin mixture into pan. Cover; chill four hours or until firm. Remove sides of pan before serving. Serves 8.
2 small boxes orange gelatin 1 cup boiling water 1/2 cup cold water 2 small boxes instant vanilla pudding 2 cups cold milk 2 (11 ounce) cans mandarin oranges, drained 2 cups prepared whipped topping, divided Dissolve gelatin in boiling water; stir in cold water. Chill until slightly thickened. Prepare pudding according to package directions using milk. Reserve 5 mandarin oranges for garnish. Fold remaining oranges, thickened gelatin and 1 cup whipped topping into prepared pudding. Pour into 6-cup ring mold. Chill 4 hours or until set. Unmold onto serving plate. Spoon remaining whipped topping in center of ring. Garnish with reserved mandarin oranges.
8 ounces semi-sweet chocolate 1/4 cup melted margarine 1 cup chocolate cookie crumbs 1/2 cup caramel topping 1/2 cup milk 1 small box vanilla instant pudding 8 ounces Cool Whip, thawed 3/4 cup chopped peanuts 3 tablespoons margarine Chop 4 squares chocolate and set aside. Mix melted margarine with cookie crumbs. Press into foil lined 9-inch square pan. Cover with caramel topping. Pour milk into bowl. Add pudding mix and mix together. Fold in Cool Whip, chopped chocolate and peanuts. Pour pudding mixture over caramel. Freeze until firm (about 4 hours). Melt remaining chocolate with 3 tablespoons margarine. Spread over frozen pudding mixture (will harden immediately). Lift foil from pan. Cut into 18 bars.
2 pint strawberries 1 package Sara Lee pound cake, thawed, cut into 10 slices 1 1/3 cups blueberries, divided 1 container whipped topping, thawed Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside. Line the bottom of a 12 x 8-inch baking dish with pound cake slices. Top with 1 cup sliced strawberries, 1 cup of the blueberries and all of the whipped topping. Place strawberry halves and remaining blueberries on whipped topping to garnish on top. Refrigerate until ready to serve.
3/4 cup granulated sugar 2 teaspoons baking powder 1 cup sifted flour 1/8 teaspoon salt 1 square chocolate 2 tablespoons butter 1/2 cup milk 1 teaspoon vanilla extract 1/2 cup brown sugar 4 tablespoons cocoa 1/2 cup granulated sugar 1 cup coffee or more Sift and mix sugar, baking powder, flour and salt. Melt butter and chocolate over water. Add to dry mixture and blend well. Combine milk and vanilla extract and add, blending well. Pour into a greased 9-inch square pan. Combine sugars and cocoa. Sprinkle over batter. Pour cold coffee over all. Bake at 350 degrees F for 40 minutes. Serve with whipped cream or ice cream on top.
2 store bought round angel food cakes 3 cans cherry pie filling 2 family size package Jell-O instant vanilla pudding and pie filling (or French vanilla makes it even better!) 1 (16 ounce) container sour cream Milk Make instant pudding as per package directions. Add sour cream to pudding and blend well. Set aside. Tear angel food cake into bite size pieces. Set aside. Open up cans of cherry pie filling. In a large crystal, clear bowl, put a layer of angel food cake pieces. Next spoon a layer pudding mixture to cover cake. Next spoon a thin layer of cherry pie filling over the pudding mixture in bowl. Repeat layers, ending with cherry pie filling on top. Chill at least 24 hours before serving.
Filling 6 cups water 3 cups granulated sugar 6 heaping teaspoons cream of tartar Boil for 2 minutes, then add 72 Ritz crackers. Boil 2 minutes more without stirring. Pour into a cookie sheet lined with crust dotted with butter. Sprinkle with cinnamon. Cover with top crust. Top Crust 4 1/2 cups flour 1 teaspoon baking powder 1 1/2 teaspoons salt 1 1/2 cups solid shortening 1 egg 1/2 cup milk Mix well; divide in half and roll out. Bake at 350 degrees F until lightly browned on top.
For a crowd, double or even triple this recipe and either place in dessert glasses or in one pretty bowl and let guests help themselves. Makes: 6 servings 1 teaspoon instant coffee powder 1 tablespoon hot water 2/3 cup chocolate sweetened condense milk (from 14-ounce can) 1/4 teaspoon vanilla extract 1 (8 ounce) container nonfat frozen whipped topping, thawed 8 chocolate wafers, crushed 6 rolled sugar cookie wafers Dissolve coffee powder in the hot water in small cup. Pour the chocolate condensed milk into small bowl. Stir in coffee and vanilla. Pour the chocolate mixture into medium-size bowl; fold in whipped topping. Gently stir in crushed chocolate wafers. Divide mixture among 6 dessert glasses. Chill several hours. Garnish with rolled sugar cookie wafers.
1 (1 pound) package (40) Oreo cookies, crushed 1/2 cup butter or margarine, melted 2 (12 ounce) cartons Cool Whip, thawed 2 cups miniature pastel (or white) marshmallows 1 1/3 cup small pastel butter mints Reserve 1/4 cup of crushed cookies for garnish. Combine remaining cookies with butter; press into an ungreased 13 x 9-inch baking dish. Fold together whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1 to 2 days before serving. Yields 18 to 20 servings.
Yields 9 servings. 4 ounces medium or wide egg noodles, uncooked 1/2 cup egg substitute 3 tablespoons granulated sugar 1/4 teaspoon ground cinnamon Pinch of nutmeg 5 cups low-fat cottage cheese 1/3 cup applesauce 1/4 cup chopped dried apples or raisins Vegetable oil cooking spray 18 teaspoons raspberry jam Preheat the oven to 350 degrees F. Prepare egg noodles according to package directions. While the noodles are cooking, beat the egg substitute, sugar, cinnamon and nutmeg in a large bowl until the sugar is dissolved and the mixture is foamy. Fold in the cottage cheese, applesauce and chopped dried apple or raisins. Lightly spray a muffin tin (preferably non-stick) with the vegetable oil cooking spray. (Do not use baking cups.) Drain the noodles in a colander and immediately add them to the egg mixture. Fill each muffin tin 1/2 full. Add 2 teaspoons raspberry jam to each cup, then fill the muffin cups to full. Bake until firm and the tops are golden brown, about 45 minutes. Serve warm.
6 egg yolks 1 cup granulated sugar 1 cup Rusk crumbs (9 biscuits) 1/2 cup chopped walnuts 1 teaspoon baking powder 1 teaspoon vanilla extract 6 egg whites 4 (1 ounce) packages Milk Duds® 1/2 cup milk 1 cup confectioners’ sugar 2 tablespoons butter 1 pint whipping cream Beat egg yolks; add sugar, then beat again. Mix together Rusk crumbs, nuts, baking powder, then vanilla extract. Add to egg yolk mixture. Fold in stiffly beaten egg whites. Bake in a greased 13 x 9-inch pan at 350 degrees F for 30 minutes. Cool. Melt Milk Duds® in milk and confectioners' sugar and butter until smooth and creamy. Let cool. Whip cream and spoon over cooled baked portion. Drizzle sauce over whipped cream and refrigerate overnight. Use remaining sauce for toppings for ice cream or pudding.
12 egg whites 2 1/2 cups granulated sugar 2 teaspoons vanilla extract Beat egg whites until stiff, gradually adding small amounts of sugar. Add vanilla extract and mix. Prepare cookie sheets with brown paper. Scoop meringue mixture onto sheets in small mounds. Make an indentation with back of spoon for filling. Bake at 250 degrees F for 45 minutes; turn oven off and let cool for 30 minutes. These keep well in a tightly closed container. If shells become tacky in humid weather, cook for 10 minutes at 150 degrees F to dry them out. Fill with Lemon Cheese Sauce. Lemon Cheese Sauce 12 egg yolks, well beaten 1 cup lemon juice, bottled 4 cups granulated sugar 1 cup butter or margarine Combine ingredients and cook over hot, not boiling, water in a double boiler. Stir frequently and cook until thick (45 to 60 minutes).
Base 3/4 cup butter 1 1/2 cups flour 1/2 cup brown sugar Topping 2 envelopes gelatine 1/2 cup cold water 2 cups granulated sugar 1/2 cup cold water 1 teaspoon vanilla extract 1/4 teaspoon salt Coconut, red and green cherries Preheat oven to 350 degrees F. Rub flour, butter and brown sugar together. Press into greased square pan. Bake for 10 to 12 minutes. Cool. Soak gelatine in 1/2 cup cold water. Boil sugar, 1/2 cup water and softened gelatine together for 2 minutes. Cool. Beat for 2 minutes. Add vanilla extract and salt. Spread over base. Sprinkle with coconut. Decorate with pieces of red and green cherries. Place in refrigerator to set. Yields 30 squares.
1 (16 ounce) bag large marshmallows 2 cups milk 1 1/2 teaspoon lemon extract 1 (20 ounce) can crushed pineapple, drained 2 cups whipping cream, whipped 2 cups graham cracker crumbs (about 32 squares) 1/2 cup butter, melted In a heavy saucepan over low heat, melt marshmallows and milk. Remove from the heat. Cool, stirring occasionally. Stir in lemon extract. Fold in pineapple and whipped cream. Combine cracker crumbs and butter. Press 1 1/2 cups into a greased 13 x 9-inch pan. Spread with the pineapple mixture. Sprinkle with the remaining crumb mixture. Refrigerate for 2 to 3 hours before serving. Yields 12 to 16 servings.
Use one large box (4 cup size) or two small boxes of lime Jell-O. Add 2 cups boiling water to gelatin. Stir until dissolved, about 2 minutes. Add 1 1/4 cups cold water, 1/2 cup tequila and 1/4 cup Triple Sec. Chill until set. Makes 8 servings, 1/2 cup each, or about 16 little "Dixie cup" servings.
1 cup sour cream 8 ounces mascarpone cheese 1/2 cup granulated sugar 1/3 cup margarita mix 1 tablespoon lime zest 2 tablespoons tequila 1 tablespoon Grand Marnier 1 cup whipping creamIn an electric mixing bowl, combine the sour cream, mascarpone cheese, sugar, Lone Star Grill Margarita Mix, lime zest, tequila and Grand Marnier. Beat until smooth. Whip cream and fold into sour cream mixture. Place in serving bowl. Garnish with additional lime zest. Serve with cinnamon tortilla crisps. Cinnamon Tortilla Crisps 2 tablespoons granulated sugar 1 teaspoon ground cinnamon 8 (8-inch) flour tortillas 6 tablespoons butter, melted In a small bowl combine sugar and cinnamon, set aside. Brush tortillas with melted butter. Cut each into 8 wedges. Arrange in single layer on baking sheet. Lightly sprinkle cinnamon mixture over. Bake in preheated 400 degrees F oven for 4-6 minutes. Can be made ahead and keep in airtight container.
2 tablespoons plain gelatine 1/4 cup warm water 3 cups fresh mango pulp or canned mangoes, drained 2 cups cream 1/2 cup sour cream 1/2 cup Mexican lime juice Honey, to taste Dissolve gelatine in warm water and cook over low heat until clear. Put into a blender with mangoes, cream, sour cream and lime juice. Blend until smooth and add honey to taste. Pour into a serving bowl or dessert dishes, then chill. Serves 6.
Cream Cheese Pastry 3 ounces soft cream cheese 1/2 teaspoon salt 1/2 cup soft butter 1 cup sifted flour Blend cream cheese and butter. Stir in salt and flour. Chill. Press dough on bottoms and sides of 24 tiny ungreased tins or into 12 muffin tins. Prepare Filling. Filling 2 eggs 1/2 cup granulated sugar Dash of nutmeg 2 tablespoons flour 2 tablespoons melted butter 1/2 cup ground almonds 1 teaspoon vanilla extract Beat eggs slightly. Combine sugar and flour. Add to eggs, mixing well. Add remaining ingredients and mix. Into shells, dividing equally, spoon 3/4 cup strawberry preserves. Spoon the filling over this. Bake for 30 minutes at 325 degrees F or until filling is set.
2 tablespoons butter 1 cup granulated sugar 3 tablespoons all-purpose flour Juice and zest of 2 lemons 2 eggs, separated 1 cup milk Whipped cream, to garnish Mix butter, sugar, flour, lemon juice, milk, and egg yolks. Beat the egg whites until stiff and add to the mixture. Bake at 350 degrees F for 40 minutes in a buttered, 8-inch square pan set in a pan of water. Serve warm or cold, topped with whipped cream, if desired.
3/4 cup (1 1/2 sticks) butter 1 cup chopped walnuts 1/2 cup flour 8 ounces cream cheese 1 cup powdered sugar 1 (16 ounce) container Cool Whip 1 box instant butterscotch pudding Let butter soften. Mix softened butter with 1/2 cup flour. Add the cup of chopped walnuts to the mixture. Stir by hand. Place above mixture in 9 x 12-inch cake pan, spread evenly in pan. Bake for 15 minutes at 350 degrees F. Remove and let cool. Take cream cheese, powdered sugar, and Cool Whip and mix them together, spread over the nuts in a baking pan. Mix instant pudding as per directions. Pour over cream cheese mixture. Spread remaining Cool Whip over pudding top with cherries or sprinkles or whatever! Refrigerate.
8 Little Debbie dessert cakes (or make your own) 1 box firmly packed dark brown sugar 1/2 cup (1 stick) butter or margarine 1 (8 ounce) can chunk pineapple 1 (4 ounce) jar maraschino cherries, drained 3/4 cup pecans (optional) Melt butter and sugar in a saucepan, stirring until smooth. Add pineapple, cherries and pecans. Pour over dessert cakes. (Cakes may be used in 1 or 2 layers.) Sprinkle coconut on top if desired.
Crust 1 cup flour 1/2 cup butter Mix flour and butter. Press into a 15 x 2 x 1-inch jellyroll pan. Bake 15 minutes at 350 degrees F. Let cool. First layer 8 ounces cream cheese 1 cup confectioners' sugar 16 ounces whipped topping, such as Cool Whip 1/2 cup pecans, chopped Beat cream cheese and confectioners' sugar together. Fold in 1 cup whipped topping and chopped pecans. Spread over crust. Second layer 3 small boxes cook-and-serve lemon pudding and pie filling Milk Cook pudding according to package directions. Cool. Pour over the first layer. Use remaining whipped topping to spread over the pudding. Chill and serve. NOTE: You can substitute any flavor pudding. Instant pudding also may be used.
1 large box lemon pudding mix 4 sheets phyllo 1/4 cup melted butter or butter flavored cooking spray 1/4 cup powdered egg whites, made according to instructions 3/4 cup granulated sugar 1 teaspoon vanilla extract Make the lemon pudding according to directions. If using the cooked variety, let cool but not set before adding to the phyllo cups. Lightly butter or spray each sheet of phyllo. Cut sheets of dough into eight squares each with a pizza cutter or pastry wheel. Place one square on top of another at an angle. Repeat with two other squares. Gently mold the phyllo into a sprayed muffin tin. Bake the cups in a 350 degree F oven for 10 minutes or until crispy and golden. Cool. Beat the egg whites with water and when peaks form, add the sugar slowly. Spoon the lemon pudding into the cups and top with meringue. Place the cups in a 350 degree F oven for 15 minutes or until the meringue browns.
Layer 1 1 cup all-purpose flour 1/2 cup margarine 1/2 cup chopped pecans Mix like pie dough. Spread in 12 x 9-inch pan and bake at 375 degrees F for 15 minutes. Let cool slightly. While still warm, mix and spread Layer 2. Layer 2 1 cup confectioners' sugar 8 ounces cream cheese (at room temperature) 1 cup frozen whipped topping, thawed Mix sugar and cream cheese. Fold in whipped topping. Spread on top of Layer 1. Layer 3 2 small boxes instant lemon pudding 3 cups milk Mix and pour over Layer 2. Layer 4 Spread remaining whipped toping over top. Sprinkle with chopped pecans. Refrigerate overnight, or for at least 12 hours.
1 small box lemon gelatin 1 cup confectioners’ sugar 2 cups boiling water 2 cups whipping cream 1/2 teaspoon almond extract 1 teaspoon grated lemon peel 1 (3 ounce) package ladyfingers Lemon peel strips (optional) In a mixing bowl, dissolve gelatin and sugar in water; stir until completely dissolved. Refrigerate until syrupy, about 45 minutes. Add cream and extract; beat until soft peaks form, about 10 minutes. Fold in lemon peel. Split ladyfingers and arrange upright around the edge of a 2 1/2-quart serving bowl (about 8 inches in diameter). Set aside any unused ladyfingers for garnish or another use. Pour cream mixture into bowl. Garnish with remaining ladyfingers and lemon peel strips if desired. Cover and refrigerate for 2 to 3 hours. Yields 8 to 10 servings.
1 1/2 cups finely crushed vanilla wafers 1/3 cup chopped pecans 6 tablespoons butter or margarine 2 (3 ounce) packages or 1 (6 ounce) package lemon flavored gelatin. 1 1/4 cups boiling water 1 (3 3/4 or 3 5/8) package instant lemon pudding mix. 1 pint lemon sherbet, softened 2 cups whipping cream, whipped Combine vanilla wafer crumbs, pecans, and butter or margarine. Reserve 1/4 cup crumb mixture; press remainder into 10 x 6 x 1/12-inch baking dish. Chill. Dissolve gelatin in boiling water; cool to lukewarm. Whip cream till soft peaks form; set aside Add dry pudding mix to gelatin; mix well. Add sherbet; beat at low speed till thickened and nearly set. Fold in whipped cream. Turn into baking dish; sprinkle reserved crumb mixture atop. Chill at least 1 hour; cut into squares. Makes 6 servings.
1 (3 ounce) box lemon gelatin 1 1/4 cups boiling water 1/3 cup granulated sugar 1 teaspoon lemon extract Juice of 1 lemon 1/2 pint whipping cream Vanilla wafers Chill a large mixing bowl. Dissolve package lemon Jell-O in boiling water. Add sugar and lemon juice. Let stand until it begins to thicken. Roll vanilla wafers into fine crumbs and cover the bottom of 8 x 10-inch baking dish with them (save some for topping). Pour whipping cream into the chilled mixing bowl, and whip until very stiff. Flavor the lemon Jell-O with the lemon extract. Whip Jell-O until smooth. Add immediately to whipped cream. Fold both together. Pour into baking dish over the vanilla wafers. Cover the top with the leftover vanilla wafer crumbs. Place in refrigerator to set.
1 (13 ounce) can evaporated milk 3 lemons, juice and rind 1 cup granulated sugar 1 small box lemon gelatin 3/4 cup boiling water 24 graham crackers (squares) 4 tablespoons butter or margarine, melted Boil unopened can of evaporated milk for at least 1 hour. Keep can covered with boiling water. Chill overnight in refrigerator. The next day, open can and pour contents into mixing bowl and beat until stiff. Add juice and rind of lemons, and sugar and beat thoroughly. Dissolve gelatin in boiling water. Let cool but not congeal. Beat this into evaporated milk mixture. Pour into a 10 x 6-inch utility dish which has been lined with wax paper. Roll graham cracker crumbs until fine and mix with melted butter or margarine. Sprinkle over top. Cool 5 to 6 hours in refrigerator.
1 cup granulated sugar 1/4 cup all-purpose flour 2 tablespoons melted butter or margarine Pinch of salt 1 teaspoon grated lemon peel 1/3 cup lemon juice 3 egg yolks, slightly beaten 3 egg whites, beaten to stiff peaks 1 1/2 cups milk Preheat oven to 350 degrees F. Grease eight (6 ounce) custard cups; set aside. In a large bowl, beat sugar, flour, butter and salt. Add lemon peel and lemon juice; set aside. In a small bowl, mix egg yolks and milk. Add to cream mixture. Stir. Fold in egg whites. Pour into cups. Place in baking pan and add one inch of water to pan. Bake for 35 to 40 minutes or until golden. Garnish with whipped cream and lemon peel or lemon wedge.
Brownies, chocolate pudding and whipped topping layered in a bowl. This is a special rendition of death by chocolate. 1 (20 ounce) package fudge brownie mix 1/2 cup vegetable oil 1/4 cup water 3 eggs 1 (6 serving) package instant chocolate pudding 3 cups milk 1 (16 ounce) package frozen whipped topping, thawed 10 chocolate sandwich cookies, crumbled Prepare the fudge brownies according to package directions, using the oil, water and eggs. Bake in a 9 x 13-inch pan. allow to cool. When brownies are cool, prepare the pudding; in a large bowl, combine pudding mix and milk. mix until smooth and set aside to thicken. Cut the brownies into 3 inch squares. Line the bottom of a large serving bowl unevenly with 1/2 of the brownie squares. Pour half of the pudding over the brownies, then cover with half of the whipped topping. Repeat layers. Sprinkle top with crumbled cookies.
1 cup uncooked rice 2 cups water water 1 teaspoon salt 1/4 cup granulated sugar 1 teaspoon vanilla extract 1/2 pint heavy cream, whipped 2 (10 ounce) packages frozen raspberries, thawed 1 tablespoon cornstarch 3 or 4 drops red food color Combine rice, water, salt and sugar. Bring to a boil, stir once, cover, reduce the heat and simmer 15 minutes, or until rice is tender and liquid is absorbed. Remove from heat; stir in vanilla. Cool. Fold whipped cream into cooled rice. Drain liquid from raspberries into a small saucepan. Blend in cornstarch; cook over low heat until thick. Add raspberries and food coloring. Stir gently to prevent breaking up berries. Chill. Alternate layers of rice mixture and raspberries in serving bowl or parfait glasses. Serves 8 to 10.
Crust 1 1/2 cups all-purpose flour 1/2 cup coarsely ground almonds 1/2 cup granulated sugar 1/2 cup butter Filling 1 cup Key lime juice 1 teaspoon grated Key lime peel 2 drops green food color 2 (14 ounce) cans sweetened condensed milk Topping 1/2 cup flaked coconut Preheat oven to 350 degrees F. Combine filling ingredients in large bowl. Set aside. Mixture will thicken slightly. For crust, combine flour, sugar and almonds in a large bowl. Cut in the butter until mixture is crumbly. Pat mixture evenly into an ungreased 13 x 9-inch baking pan. Bake about 18 minutes until lightly browned. Pour filling over crust and sprinkle with coconut. Continue baking about 15 minutes or until filling is set. Cool completely before cutting into squares. Cover and store in refrigerator.
3 (10 ounce) packages frozen sweetened raspberries 3/4 cup granulated sugar 1/2 cup Kahlúa 2 tablespoons fresh lemon juice 2 tablespoons cornstarch dissolved in 3 tablespoons Kahlúa Whipped cream Puree raspberries and strain to remove seeds. Add sugar, Kahlúa and lemon juice to the puree. Bring to a boil over medium-high heat and whisk in cornstarch mixture. Cook until sauce thickens and runs clear, about 1 to 3 minutes. Remove from heat and cool. Cover and chill. Makes 4 cups sauce. For each parfait, layer vanilla ice cream with chilled sauce (and, when available, fresh raspberries). Finish with whipped cream and more berries.
6 ounces bittersweet chocolate, chopped 1/2 cup sweetened condensed milk 1/3 cup Kahlua 2 pints strawberries, cleaned and dried 1/2 cup whipping cream (optional) In a double boiler, melt chocolate over simmering water. Don't let the bottom of the bowl touch the water. Stir in the milk and remove from the heat. Add the Kahlua and whisk until smooth. Cool until thickened. Wash and rinse the strawberries. Dry them thoroughly and set aside. After the chocolate sauce is cool, dip the strawberries and enjoy. The whipped cream is for dipping after the chocolate. Variation Substitute pineapple slices for strawberries.
2 eggs, separated 1 cup granulated sugar 1/4 pound butter 24 graham crackers (squares) 1 cup nuts, chopped 1 cup marshmallows 1 cup crushed pineapple 2 small boxes raspberry gelatin Cream together egg yolks, sugar and butter. Add nuts, marshmallows and pineapple. Beat egg whites stiff. Fold into mixture. Pour over graham crackers that have been placed to cover bottom of dish, then place another layer of crackers. Prepare gelatin. When it begins to congeal, pour over second layer of crackers. Best when made 3 days ahead. Serve with whipped cream. Cut into squares.
3 ounces cream cheese 1/4 cup brown sugar 1/4 cup rum 3 tablespoons half-and-half 1/8 teaspoon cinnamon Mix cream cheese, brown sugar, rum, half-and-half and cinnamon. Slice 2 1/2 bananas into a 1-quart casserole. Dot with margarine. Spread with one-half of the cheese mixture. Slice another 2 1/2 bananas and put into the casserole. Spread again with cheese mixture. Bake uncovered for 20 to 25 minutes at 325 degrees F.
2/3 cup light corn syrup 2 tablespoons butter or margarine 1 (11 1/2 ounce) package milk chocolate chips 1 teaspoon vanilla extract 8 cups Golden Graham cereal 3 cups miniature marshmallows Butter a 13 x 9-inch pan. Heat corn syrup, margarine and chocolate chips to boiling in 3-quart saucepan, stirring constantly; remove from heat. Stir in vanilla. Pour over cereal in large mixing bowl; toss quickly until cereal is completely coated with chocolate. Fold in marshmallows, one cup at a time. Press mixture evenly into pan with buttered spoon. Let stand until firm, about 1 hour. Cut into 1 1/2-inch squares. Store loosely covered at room temperature. Makes 48 squares.
1 small box flavored gelatin 1 1/2 cups hot water 1 pint softened ice cream Try using strawberry gelatin and strawberry ic cream, or pair any other gelatin and ice cream you desire. Dissolve gelatin in hot water. At once stir in the softened ice cream. Pour into molds and chill until firm. Unmold and serve with whipped cream. Decorate with fresh fruit.
Makes 24. You'll need a deep frying thermometer Mango Sauce (optional) 1 ripe mango, peeled, seeded, and cut up Freshly squeezed juice of 1 lime 1 tablespoon or more franulated sugar 1/4 cup pineapple juice Wontons 8 ounces milk chocolate (chocolate bars are fine) 2 bananas, peeled and cut into 12 pieces each 24 wonton wrappers Vegetable oil Confectioner's sugar, for serving Make The Sauce: Combine all the ingredients in a blender or food processor and puree until smooth. Strain into a serving bowl. Taste for sweetness, adding more sugar a teaspoon at a time as needed. Refrigerate until ready to serve. Make The Wontons: Break or cut the milk chocolate into 24 reasonably equal pieces. Use your hands to smooth out and round off any jagged edges or sharp corners, so they will not poke through the wonton skins. Lay the wonton skins out on a work surface at an angle, so they look diamond-shaped instead of square. Lay the slice of a banana and a piece of chocolate in the lower half of each diamond. Paint around the edges of one wonton skin with water and fold the top point down to meet the bottom, forming a triangle. Gently press the edges together, trying to press out any air, and pinch the edges to seal. Place on a plate and repeat with the remaining ingredients. If not serving immediately, cover tightly with plastic wrap to prevent them from drying out. (The recipe can be made up to this point and refrigerated for up to 10 hours.) When ready to serve, heat the oil in a deep-fryer or 2 inches of oil in a heavy saucepan to 365-degrees. Put a thick layer of paper towels next to the pot or on a sheet pan. Six at a time, drop the wontons in the oil and fry until golden brown, turning occasionally. Fish them out and drain on paper towels while you fry the rest. Sprinkle with confectioner's sugar and divide on serving plates. Serve with individual bowls for mango sauce for dipping.
1 baking apple, pared or with skin 1 snack size candy bar (your favorite) Core the baking apple so that the candy bar will fit inside. Put the candy bar in the hole. Wrap with aluminum foil, and grill or bake until tender.
3/4 cup plus 1 tablespoon butter 1 tablespoon cocoa 1/2 cup granulated sugar 6 tablespoons ground espresso (fine grind) 1 egg, beaten 2 cups graham cracker crumbs 1 cup macadamia nuts, chopped 1 cup shredded coconut 2 cups confectioners' sugar 2 tablespoons hot espresso 3 ounces semisweet chocolate squares Coat an 8-inch square pan with butter or oil. For the bottom layer, melt 1/2 cup of the butter in a 2 quart pan or bowl. Remove from heat. Stir in the cocoa and 4 tablespoons of the ground coffee. Add the egg and the vanilla extract. Mix completely. Gradually stir in the graham cracker crumbs (mixture will be thick). Mix in the nuts and the coconut. Press into the pan. Chill. For the middle layer, cream 1/4 cup of the butter until soft. Gradually add the sugar and mix until smooth. Stir in only enough liquid espresso to make the mixture smooth and easy to spread. Spread over the bottom layer. Chill. For the top layer, melt the chocolate and the remaining 1 tablespoon of butter in a double boiler. Stir in remaining ground coffee. Spread thinly and evenly over the second layer. Chill. After the top layer has set (refrigerate for at least 1 hour), cut into squares and serve. Makes approximately 36 squares.
1 (18 1/4 ounce) box yellow cake mix 3 small boxes instant vanilla pudding mix 1 1/2 teaspoons coconut extract 8 ounce softened cream cheese 1 (20 ounce) can crushed pineapples well drained 2 cups whipping cream, whipped 2 cups flaked coconut, toasted 4 cups cold milk Maraschino cherries, optional Preheat oven to 350 degrees F. Grease two 13 x 9-inch baking pans and set aside. Mix cake mix according to directions on package. Pour the batter equally into the prepared baking pans. Bake for 15 minutes or until tester inserted in center comes out clean. Remove from and cool completely. In a large mixing bowl, combine pudding mixes, milk and coconut extract, beating for 2 minutes. Add the cream cheese and beat well. Stir in pineapple and spread over cooled cakes. Top with whipped cream and sprinkle with coconut. Finish off the cake with maraschino cherries. Chill for at least 2 hours.
4 flour tortillas Shredded mozzarella cheese Red raspberry preserves Heat a heavy griddle or skillet over medium heat. Place a tortilla in skillet, then sprinkle cheese over half of tortilla. Dollop some preserves over cheese. Sprinkle cheese over preserves. Fold tortilla in half. Cook over medium heat 3-4 minutes per side or until browned and cheese is melted.
1/4 cup strawberry-flavored cream cheese 1 tablespoon chopped sliced almonds, toasted 4 slices frozen pound cake, thawed 2 teaspoons butter, softened 1 tablespoon confectioners' sugar Combine cream cheese and almonds in a small bowl. Spread on one side of half of pound cake slices. Top with remaining cake slices. Spread half of butter evenly on outside of one side of each sandwich. Place sandwiches, buttered side down, onto a hot, nonstick skillet or griddle. Cook over medium heat until golden. Spread remaining butter evenly on ungrilled side of sandwiches; turn and cook until golden. Sprinkle with confectioners' sugar.
1 (10 3/4 ounce) frozen pound cake, thawed 1 cup Marshmallow Crème 1 cup semisweet chocolate chips Vanilla ice cream, softened (optional) Slice cake horizontally into 3 layers. Place bottom layer on a large sheet of heavy-duty aluminum foil; spread with 1/2 cup Marshmallow Crème, then sprinkle with 1/2 cup chocolate chips. Repeat layers, ending with third cake layer. Fold edges of foil to seal securely. Grill, uncovered, over low heat for 7 to 10 minutes or until warm. Slice cake and serve immediately. Serve with ice cream if desired. Yields 6 servings
Crepes 2 cups flour 2 1/2 cups milk 3 eggs 2 tablespoons butter, melted 2 tablespoons granulated sugar Pinch of salt Vegetable or canola oil (for pan) Filling 1 (3 to 5 pound) whole pineapple Melted butter or margarine Whisk together the flour, milk, eggs, 2 tablespoons melted butter, sugar, salt. Refrigerate batter up to an hour before making crepes. Heat outdoor grill to medium-high heat. Twist off crown of pineapple, cut into halves, then quarters. Trim ends, remove core and carefully slice off shell with a sharp knife. Cut into slices and brush lightly with melted butter. Grill about 4 minutes on each side. Heat an 8-inch skillet to medium-high heat. Drizzle a small amount of oil in the hot pan and spread around with a paper towel. Pour about 1/2 cup of batter into the pan and quickly swirl so batter evenly coats bottom of pan. Cook until batter starts to set along edges and bottom turns light golden and slightly crisp. Turn pancake with a spatula and cook until lightly golden. Remove to a warm plate and repeat the process with remaining batter. When all crepes are made, lay several slices of grilled pineapple along center of each crepe, fold over, roll up and serve. Makes 12 to 14 crepes. NOTE: You can top pineapple with a simple sauce made with low-fat vanilla yogurt mixed with a bit of cinnamon or brown sugar or sprinkle with a bit of cinnamon sugar before rolling up.
2 slices pound cake Butter, softened 2 slices Cheddar cheese 1/2 cup canned apple pie filling Butter one side only of each slice of pound cake. Place one slice of cake, buttered side down, in skillet. Layer with one slice of cheese, pie filling and remaining slice of cheese. Top with second slice of pound cake, buttered side up. Cook over low heat, turning carefully, until golden brown on both sides and cheese is melted. Servings: 1
1 box chewy fudge brownie mix 1/2 cup (1 stick) butter 2 1/2 cups powdered sugar 4 plus tablespoons crème de menthe, to taste 6 ounces semi-sweet chocolate chips 1/4 cup (1/2 stick) butter Andes mints Prepare fudge mix as directed on package. Let cool completely before frosting. Combine cream cheese, butter, powdered sugar and crème de menthe. Spread over brownies. Melt chocolate chips and butter. Pour over frosting and tilt pan to cover completely. Refrigerate until cool. Garnish with Andes mints. Cut into squares.
Filling 1 envelope unflavored gelatine 1/2 cup cold water 1/2 cup granulated sugar 3/4 cup milk 2 eggs, separated 1 teaspoon vanilla extract 1 cup whipped cream Soak the gelatine in the cold water. Set aside. Mix the sugar, milk and egg yolks in a saucepan. Cook for 1 minute, stirring all the time. Remove from heat and add the gelatin and vanilla. Set in a cool place until it begins to thicken. Beat the egg whites until stiff. Fold the whites and whipped cream into the thickened gelatine mixture. Mix well. Set aside. Crust 1 1/2 tablespoons butter 3 tablespoons brown sugar 12 graham crackers (3/4 cup), crushed Melt butter and brown sugar and mix with the graham cracker crumbs. Line the bottom of a 8-inch square pan with half of the crumbs. Pour in the filling. Top with remaining crumbs and chill until ready to serve.
20 to 22 graham crackers 1/2 cup butter melted Mix and spread in an 8 x 10-inch pan. Filling 1/2 cup brown sugar 1/2 cup milk 2 egg yolks, reserving egg whites Cook until thickened (stirring). Add 2 tablespoons lemon Jell-O while hot. Cool. Beat egg whites until stiff. Whip 1 cup heavy cream. Mix and fold into custard. Pour into crust and sprinkle reserved crumbs on top. Chill.
Chocolate Pave 8 (1.5 ounce) bars Godiva Dark Chocolate, broken up 1 cup (2 sticks) unsalted butter 1 1/4 cups confectioners' sugar 1/2 cup unsweetened cocoa powder 7 large egg yolks 2 tablespoons water 1/2 cup heavy cream Garnish 3/4 cup heavy cream 2 tablespoons granulated sugar Fresh berries Make the chocolate pave: Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap, allowing enough extra plastic wrap hanging over sides to cover finished pave. Place chocolate and butter in microwave-safe bowl. Microwave on HIGH (100% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool. Sift confectioners' sugar and cocoa over chocolate mixture and whisk to mix well. Whisk egg yolks and water in double boiler top over simmering water. Whisking constantly, heat yolks to 145 degrees F and maintain temperature for 3 minutes. Fold yolks into chocolate mixture and cool to room temperature. Whip cream in mixing bowl until medium peaks form, using electric mixer at high speed. Whisk one-third of cream into chocolate mixture. Then fold remaining cream into chocolate mixture. Be careful not to overmix. Pour mixture into prepared pan, folding ends of plastic wrap over top. Refrigerate overnight. Whip cream and sugar in mixing bowl until soft peaks form, using electric mixer at high speed. Invert pave onto cutting board and remove plastic wrap. Let stand at room temperature for 30 to 45 minutes for easier slicing. Cut into 12 slices with warm knife, wiping knife between each cut. Place 2 slices of pave on each plate and top with whipped cream. Garnish with fresh berries and serve immediately.
1 package wonton wrappers (available at grocery or specialty stores) 8 ounces semi-sweet chocolate 2 ounces heavy cream 2 ounces butter 1 tablespoon fresh ginger, minced 1 egg, beaten In double boiler, combine all ingredients except butter, cook over low heat until chocolate melts. Remove from heat and stir in butter. Let cool. When chocolate has firmed, portion into 1/2 ounce balls. Brush one side of wonton skins with egg (this will help seal it once chocolate is inside). Place chocolate inside skins and seal. Set aside for a few minutes to let egg paste dry. Fry in hot vegetable oil at 350 degrees F or until skins are light brown (you can keep prepared skins up to two days before frying). Wontons are best eaten hot; they do not reheat well, so make sure you only cook what you can eat right away.
2 teaspoons pumpkin pie spice 3 tablespoons water 1 container vanilla ice cream 1 container orange sorbet 1 pomegranate (for seeds) 1 orange (peeled, segmented) 1/2 cup butter 1/2 cup brown sugar 1 cup flour Preheat oven to 375 degrees F and grease cupcake pan. Beat butter, sugar, water and spices until creamy. Add one cup flour and the baking soda. Roll dough and place in cupcake molds, forming a hollow "cup". Bake 20-25 minutes. Let cool on wire rack and add scoops of vanilla ice cream and orange sorbet. Garnish with pomegranate seeds and orange sections and serve immediately.
2 1/2 cups gingersnap cookies, crushed 1/2 cup butter or margarine, melted 8 ounces cream cheese, softened 1/2 cup confectioners' sugar 2 tablespoons milk Preheat oven to 325 degrees F. Combine crumbs and margarine and press into a 13 x 9-inch pan. Bake for 10 minutes. Cool. In a mixing bowl, beat cream cheese, confectioners' sugar and milk until fluffy. Spread this over the cooled crust. Topping 2 1/2 cups cold milk 2 (3.4 ounce) boxes instant vanilla pudding 1 (15 ounce) can pumpkin 2 1/2 teaspoons pumpkin pie spice 2 cups whipped topping In another bowl, beat milk and pudding mix for 1 minute. Add pumpkin and spices and beat until well blended. Fold in whipped topping. Spread over the cream cheese layer. Refrigerate at least 3 hours. Cut into squares. If desired, garnish with a dollop of whipped cream. Yields 12 to 15 servings.
2 packages instant French vanilla pudding 1 (9 ounce) carton Cool Whip® 3 cups milk 2 squares Baker's chocolate 2 tablespoons butter or margarine 2 tablespoons corn syrup 2 tablespoons milk 2 tablespoons vanilla extract 1 1/2 cups powdered sugar 1 box graham crackers Beat two packages of pudding with the 3 cups of milk for 2 minutes or until thick. Then fold in Cool Whip. In 9 x 13-inch pan put a layer of graham crackers in bottom. Pour half of pudding mixture on crackers, then put another layer of crackers. Pour remaining pudding on top and cover with final layer of crackers. Melt the squares of Baker's chocolate and butter or margarine together. Add the corn syrup, milk and vanilla to chocolate mixture. Add the powdered sugar and beat until smooth. Spread over the top layer of graham crackers. Refrigerate overnight.
2 eggs 1 cup milk 1 cup water 1/2 teaspoon vanilla extract 3 cups all-purpose flour 1/4 cup granulated sugar 1 tablespoon baking powder 1/4 teaspoon salt Oil (for deep-fat frying) Confectioners' sugar In a mixing bowl, beat eggs. Add milk, water and vanilla extract; mix well. Combine flour, sugar, baking powder and salt; beat into egg mixture until smooth. In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup of batter into the funnel. Holding the funnel several inches above the skillet, release your finger and move the funnel in a spiral motion until all the batter is released (scraping with a rubber spatula if needed). Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar and serve warm. Yields 8 cakes.
2 cups sifted confectioners’ sugar 6 ounces semisweet chocolate chips 1/2 cup butter or margarine 1 (12 ounce) can evaporated milk 1/4 teaspoon salt 3/4 teaspoon vanilla extract Assorted fresh fruit Commercial pound cake, cubed Combine confectioners' sugar, chocolate chips, butter, evaporated milk and salt in a medium-size saucepan. Cook over medium heat, stirring frequently, 15 to 20 minutes or until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla extract. Let cool. Transfer sauce to a serving bowl. Serve with fresh fruit and pound cake cubes or over ice cream. Yields 3 cups sauce.
1 egg, separated 1 tablespoon melted butter 1/8 teaspoon salt 1/4 cup water or milk 1/2 cup flour Beat egg yolk; add the butter and salt and half the liquid, then stir in the flour to make a smooth dough. Add the remainder of liquid gradually to make a batter, and fold in the stiffly beaten egg white.
1 (8 ounce) can apricots with juice 1 (8 ounce) can pineapple chunks with juice 1 (8 ounce) jar maraschino cherries with juice 1 (8 ounce) can fruit cocktail with juice 4 cups granulated sugar Mix all ingredients. Put into a clear glass jar with a loose-fitting lid. Do not refrigerate. Each week add 1 of the above fruits and 1 cup sugar. After two weeks give away 2 cups. Always keep 2 and give 2 away. This is wonderful on top of ice cream.
Raspberry Coulis 2 cups frozen raspberries 2 tablespoons granulated sugar Combine berries and sugar in medium saucepan. Bring to a boil over low heat. Transfer to a blender; purée. Press mixture through a sieve, pushing with a wooden spoon. Discard solids left in sieve. Transfer coulis to a serving dish or a bottle with a small spout (such as a clean ketchup bottle). Refrigerate until ready to serve. Fried Twinkies 6 Twinkies Vegetable oil, for deep-frying 1 cup all-purpose flour, plus more for coating Twinkies 1 tablespoon malt vinegar 1 teaspoon baking powder 1 teaspoon salt 1 1/2 cups water Confectioners' sugar Refrigerate Twinkies until cold. Heat oil in a deep-fryer. Stir together 1 cup flour, vinegar, baking powder and salt. Stir in water. Batter should be consistency of a thin custard. Roll cold Twinkies in flour to coat lightly. Dip into batter, coating completely. Drop Twinkies into hot oil, being careful not to crowd deep-fryer. Cook, turning once, just until the batter browns, about 2 minutes per side. To serve, cut in half diagonally. Decorate plates with berry coulis; top with Twinkies. Garnish with more coulis and confectioners' sugar; serve immediately.
1 large bag Oreo cookies 2 cups pancake mix 1 1/2 cups milk 2 eggs 4 teaspoons oil Preheat deep fryer to 375 degrees F. Combine pancake mix, milk, eggs and oil. Mix until there are no lumps. Dip Oreos into batter, make sure both sides are covered and put the Oreos into the deep fryer. The cookie will float so make sure you flip the cookie over so that both sides are golden brown. The cookies will cook fast so watch them so they will not burn. Take out Oreos and enjoy. The cookies are best straight out of the deep fryer!! Makes about 54 Oreos.
2 1/4 cups milk 1 vanilla bean or 1 1/2 teaspoons vanilla extract 1 1/4 cups flour 1/2 teaspoon ground cinnamon Pinch of salt 1/2 teaspoon finely grated lemon zest 2 whole eggs 6 egg yolks 1/2 cup granulated sugar 3 additional beaten eggs 2 to 3 cups fresh cake or bread crumbs Confectioners’ sugar Grand Marnier (optional) Butter an 8-inch square pan. If using, split vanilla bean lengthwise, scrape it with the back edge of a knife, and add it to the cream — pod, seeds and all. In a heavy medium-size saucepan, barely boil the milk with the vanilla bean. If using vanilla extract, add it after custard has cooked. Sift together flour, cinnamon and salt. Stir in lemon zest and set mixture aside. Beat eggs, yolks and sugar together in another heavy pot. While whisking, slowly add hot milk. Then add flour mixture, whisking well to combine. Switching to a wooden spatula, stir mixture constantly over medium heat until it thickens. When mixture boils, stir hard for 2 FULL minutes. The custard should stand up in peaks. Remove from heat. If using vanilla extract, add it now. Spread custard in the buttered pan. It will look grainy. Chill until set, about 4 hours or overnight. Cut cold custard into diamonds or other attractive shapes. Dip each diamond into beaten egg, then roll in crumbs. Deep fry in oil or shortening heated to 350 degrees F on a candy thermometer. The diamonds will sink at first. When they are golden brown and gloat, they're done. Fried custard should not be doughy, but smooth inside.) Drain on paper towels, then arrange on a pretty platter. Sprinkle with confectioners sugar and a few drops of Grand Marnier, if desired.
Fried cream is a dessert with a long tradition in San Francisco. It is delicious, spectacular, and up to the final frying stage it can - in fact must - all be done in advance. It is worth the last-minute effort for the impressive results. 3 egg yolks 1/4 cup granulated sugar 1 tablespoon dark rum Pinch of salt 5 tablespoons cornstarch 3 tablespoons milk 2 cups heavy cream, scalded and cooled 1/2 inch cinnamon stick 1 cup ground almonds 1 egg, beaten 1 cup zwieback crumbs Oil for deep frying 1/4 cup dark rum Beat together the egg, yolks, sugar, 1 tablespoon rum and salt until lightly thickened. Mix cornstarch and milk into a smooth paste and add to egg yolk mixture. Stirring constantly, gradually add cream and cinnamon stick. Cook in the top of a double boiler over boiling water, stirring constantly, until thick and smooth. Remove cinnamon stick and pour cream mixture into a buttered shallow 12 x 9-inch pan to a depth of 3/4 inch. Chill thoroughly. Cut cream into diamond shapes and roll in ground almonds. Dip pieces in beaten egg then roll in zwieback crumbs. Chill once more. Heat oil to a deep-fry stage and fry cream until lightly browned, then drain on paper towels and arrange on a heated serving platter. Heat rum in a small saucepan, ignite, and pour over cream. Serve immediately.
Makes 16 servings 3/4 cup finely chopped peeled ripe bananas 1/4 cup (packed) golden brown sugar 1/4 cup graham cracker crumbs 2 tablespoons finely chopped walnuts 2 tablespoons finely chopped pecans 16 wonton wrappers 1 large egg, beaten to blend Vegetable oil (for frying) Powdered sugar (optional) Vanilla Custard Sauce (see below) Gently mix bananas, brown sugar, graham cracker crumbs, walnuts and pecans in medium bowl (do not mash bananas). Lay wonton wrappers on work surface and brush edges with egg. Spoon 1 1/2 heaping teaspoons banana filling into center of each wrapper. Fold wrappers diagonally over filling. Press edges to seal. Place on baking sheet lined with plastic wrap. (Ravioli can be prepared 6 hours ahead. Cover with plastic and refrigerate.) Add enough oil to heavy large skillet to reach depth of 2 inches. Heat over medium heat to 350°F. Working in batches, add ravioli; cook until golden brown, about 45 seconds per side. Using slotted spoon, transfer to paper towels; drain. Arrange ravioli on serving plate and dust with powdered sugar, if desired. Serve with Vanilla Custard Sauce. Vanilla Custard Sauce 2 cups whipping cream 1 vanilla bean, split lengthwise 4 large egg yolks 6 tablespoons granulated sugar Place whipping cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Bring cream to simmer. Whisk egg yolks and sugar in medium metal bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and finger leaves path when drawn across back of spoon, about 4 minutes (do not boil). Strain. Cover and refrigerate custard sauce until cold, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
6 to 8 Servings 6 medium flour tortillas 1 (1 pound 4 ounce) can apple pie filling Oil for deep frying Confectioners' sugar Warm tortillas over stove burner or in microwave oven for easy rolling. Place about 2 tablespoons apple filling near center of each tortilla. Fold back flap over filling, fold in sides and roll, sealing filling well to prevent oil splatters. Heat oil (about 1 inch deep) to 360 degrees F. Fry apple burritos with flap ends underneath. Hold down with tongs a few seconds to fry evenly. Fry until golden brown on both sides. Drain on paper towels and sprinkle with confectioners' sugar.
Fresh fruit (cut or sliced , if necessary, into bite size pieces) Yogurt (your choice of brand, flavored or plain) Granola (your favorite brand) Using a fancy dish, layer the ingredients one on top of the other, repeating layers twice, finishing off with a sprinkling of granola.
Vanilla ice cream 2 Granny Smith apples 2 tablespoons butter 2 tablespoons brown sugar Cinnamon 1 tablespoon Frangelica (hazelnut liqueur) 1 tablespoon chopped toasted hazelnuts Scoop Ice cream into dishes or fancy glasses and place in freezer until ready to add the Frangelic Apples. Peel, core and thinly slice apples. In a sauté pan melt butter and brown sugar over medium heat. Add sliced apples and coat apples with melted butter and brown sugar. Cook apples until they begin to soften, but don't let them turn to mush. Add a few sprinkles of cinnamon and stir apples some more. Incorporate chopped hazelnuts and Frangelica and flambé the Frangelica until the alcohol is burnt out. (Be careful to keep your face away from the pan). Remove ice cream from freezer and spoon Frangelic Apples over the ice cream. Serve immediately.
3 egg whites 1/2 cup granulated sugar 24 Ritz® crackers, crushed 1 cup nuts 1 teaspoon vanilla extract 1 cup coconut Mix all ingredients together. Pour into an 8-inch square pan. Bake at 350 degrees F for approximately 25 minutes. Cool. Spread one carton Cool Whip® on the crust. Sprinkle with coconut. Refrigerate. Cut into squares.
1 (1 pound) package cream-filled chocolate sandwich cookies (40 cookies), crushed 1/2 cup butter or margarine, melted 2 (12 ounce) containers frozen whipped topping, thawed 2 cups miniature pastel marshmallows 1 1/3 cups small pastel butter mints Reserve 1/4 cup of crushed cookies for garnish. Combine remaining cookies with butter; press into an ungreased 13 x 9-inch baking dish. Fold together whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1 to 2 days before servings. Yields 18 to 20 servings.
1 (16 ounce) package cream-filled chocolate sandwich cookies (40 cookies), crushed 1/2 cup butter or margarine, melted 2 (12 ounce) cartons frozen whipped topping, thawed 2 cups pastel miniature marshmallows 1 1/3 cups small pastel mints (5 1/2 ounces) Reserve 1/4 cup of crushed cookies for garnish. Combine the remaining cookies with butter; press into an ungreased 13 x 9 x 2 inch baking dish. Fold together whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1 to 2 days before serving. Yield: 18-20 servings.
Crust 1 cup flour 1/4 cup brown sugar 1/2 cup butter 1/2 to 1 cup nuts, chopped 2nd Layer 24 marshmallows 2/3 cup milk 1 cup whipped cream 3rd Layer 1 small box raspberry gelatin 1 cup hot liquid 1 package frozen raspberries Mix sugar, butter and flour for crust. Add nuts; press into a 13 x 9 x 2-inch pan. Bake 15 minutes at 300 degrees F. Combine marshmallows and milk in saucepan; heat until melted. Cool. Fold in whipped cream. Refrigerate to cool; pour into crust. Dissolve gelatin in hot liquid. If frozen raspberries are used, heat juice with water for this hot liquid. Otherwise, just use hot water. Add raspberries; chill until partially set. Pour over marshmallow mixture; chill until firm. Serves 10.
1/4 cup (1/2 stick) sweet, unsalted butter 1 small bag frozen blueberries 3 tablespoons granulated sugar Orange liqueur Vanilla ice cream In a large skillet melt the butter over low heat. Add the berries and sprinkle with the sugar. Cook until they give off liquid and collapse. This will take about 8 minutes. Flambé quickly with orange liqueur. Remove from heat. Serve hot over vanilla ice cream.
2 teaspoons ground cinnamon 1/4 cup granulated sugar 2 eggs, beaten 10 plain flour tortillas 1 Mrs. Smith's Apple Cobbler, baked according to package directions 12 wooden picks 2 1/2 cups canola or corn oil 3 tablespoons granulated sugar 3/4 cup heavy cream 1/2 cup whole milk 2 teaspoons cinnamon 5 egg yolks, beaten with sugar Sundae caramel sauce Thoroughly mix together cinnamon and sugar; set aside. Brush beaten eggs onto one side of each tortilla; sprinkle with cinnamon sugar. Add a 2-ounce scoop of Mrs. Smith's Apple Cobbler - fruit filling and crust - to the center of each tortilla. Fold tortilla and spear with wooden pick. Heat oil to approximately 375 degrees F and deep-fry wraps until golden brown. Remove wooden picks. Beat egg yolk with sugar well. Heat milk and cream to a simmer and add 1/4 cup of it into the egg yolks while beating. Add back into the cream and keep stirring until thickened. Turn off heat and cool sauce. Yields 10.
14 chocolate wafers, crushed 1/2 cup (1 stick) butter 1 cup confectioners' sugar 1 egg Few drops almond flavoring 1/2 pint whipping cream 1/2 tablespoon granulated sugar 1 teaspoon vanilla extract 1 cup chopped pecans Line a pie pan with wafer crumbs. Cream butter and sugar together. Add eggs and cream again. Add almond flavoring. Spread this on the crumbs. Whip cream with sugar; add vanilla extract, then pecans. Fold until well blended. Spread over first mixture. Cover with more crushed wafers. Let stand in refrigerator for 12 to 24 hours.
2 cups heavy cream 1 teaspoon vanilla extract 3 tablespoons granulated sugar 1 (9 ounce) package Nabisco Famous Chocolate wavers Chocolate curls (for garnish) Beat together cream with vanilla extract and sugar in a medium-size bowl until stiff peaks form. Spread 1/2 tablespoon whipped cream on each wafer. Stack together on edge to form 14-inch long log. Frost with remaining whipped cream. Chill for 4 to 6 hours. Garnish with chocolate curls. Slice at 45 degree angle to serve. NOTE: Frozen whipped topping, thawed, may be substituted for whipped heavy cream and granulated sugar. Stir the vanilla extract into the whipped topping.
1 large box strawberry gelatin 1 (12 ounce) box frozen strawberries (don't use fresh) 1 (10-inch) angel food cake, broken into small pieces 1 (8 ounce) container Cool Whip® Mix gelatin with 2 cups hot water, then 1 cup cold water. Add strawberries and pour into a 13 x 9-inch pan. Refrigerate until partly jelled. Mix in cake. Top with Cool Whip®. Refrigerate an hour or two. Cut into squares. Makes 8 to 10 servings.
10 ounces medium or fine egg noodles, cooked and drained well 16 ounces cottage cheese 1 cup sour cream 1 tablespoon margarine 1 medium onion, diced 2 egg whites 1 1/2 cups milk 1/2 cup golden raisins 2 tablespoons granulated sugar 1/2 teaspoon cinnamon Preheat oven to 350 degrees F. In large bowl combine noodles, cottage cheese and sour cream; set aside. In small skillet over medium heat, melt margarine. Add onion and sauté until soft, about 5 minutes. Add onions to noodle mixture mix well. In medium bowl beat egg whites, 30 seconds; beat in milk. Add to noodle mixture along with raisins; mix well. Spoon mixture into shallow baking dish lightly sprayed with cooking spray. In small bowl, combine sugar and cinnamon and sprinkle over noodle mixture. Bake until firm and browned on top, about 55 minutes. Serve hot or at room temperature. Makes 6 servings.
6 ounces semisweet chocolate chips 8 ounces cream cheese, softened 3 tablespoons honey 1 (1-inch) baked pastry shell 4 cups fresh whole strawberries, stems and caps removed Melted semisweet chocolate In a saucepan melt chocolate chips; cool. In bowl beat cream cheese until softened. Gradually beat in melted chocolate and honey. Spread in pastry shell and cover. Chill 1 to 2 hours. Place berries atop pie, pointed ends up. Drizzle with melted chocolate.
1 large angel food cake 1 can pie filling (blueberry, cherry, etc.) 1 (16 ounce) container Cool Whip Pecans Break cake into bite-size pieces; stir in pie filling. Reserve enough Cool Whip to spread on top. Then add remaining Cool Whip to cake and pie filling mixture. Put into a 9 x 13-inch pan. Top with reserved Cool Whip and pecans, then chill.
3 eggs 1/2 cup flour 1/2 cup milk 1/2 teaspoon salt 2 tablespoons melted butter Lemon wedges Confectioners' sugar Beat eggs until light and fluffy. Add flour to eggs, about 2 tablespoons at a time (add in 4 parts). Beat after each addition so that the batter is smooth. Add milk the same way, in 4 parts beating after each addition. Add melted butter and salt and beat again. Put a generous coating of butter on each of two 9-inch pie pans. Pour half of the batter into each buttered pie pan and bake at 400 degrees F for 10 minutes. Reduce oven heat to 350 degrees F and bake for 5 minutes more. Remove from oven and sprinkle with confectioners' sugar. Cut into serving size pieces and serve immediately with additional butter and lemon wedges. You can also offer some fresh fruit such as strawberries or cooked apple slices to go with the Dutch Babies.
2 cups vanilla wafers, crushed 2/3 cup Spanish peanuts, finely chopped 1/3 cup powdered sugar 1/2 cup butter/margarine, melted 1/3 cup peanut butter 8 ounces cream cheese 2 (8 ounce) containers Cool Whip 2 small boxes chocolate instant pudding 3 cups milk Combine vanilla wafers, peanuts and butter, then press into a 9 x 13-inch pan. Bake at 350 degrees F for 10 minutes and let cool. Combine the sugar, peanut butter, cream cheese and 1 container Cool Whip. Spread mixture evenly over the cooled crust. Mix pudding with milk according to package directions. Spoon over top of the peanut butter mixture. Spoon the remaining container of Cool Whip over that, and then decorate the top with another 1/3 cup of Spanish peanuts and chocolate shavings.
2 cups milk 1 small box regular vanilla pudding mix 2 1/2 cups miniature marshmallows, divided 20 vanilla wafers 2 bananas, thinly sliced Gradually add milk to dry pudding mix in a saucepan, mixing until well-blended. Add 1 cup marshmallows. Bring mixture to a boil, stirring constantly. Remove from heat. Layer vanilla wafers on bottom of 1-quart casserole; top with half of the bananas and half of the pudding mixture. Repeat. Surround edge of casserole with remaining vanilla wafers and top with remaining marshmallows.
This cake is a joke, a bit of whimsy to lighten up any party. It is really a dessert. You may substitute vanilla pudding for the chocolate if you want and use up to 20 ounces of Oreo cookies. Use a clean new plastic flower pot or take the precaution of lining a new clay pot with foil and wrap the stems of live flowers if you use them in order to prevent any toxins from entering the dessert. 1 new flower pot 1 new garden trowel 5 gummy worms 1 bunch plastic flowers 16 ounces Oreo cookies 1/2 cup butter or margarine, softened 8 ounces cream cheese, softened 1 cup confectioners’ sugar 1 teaspoon vanilla extract 2 (4 ounce) packages instant chocolate fudge pudding 1 (12 ounce) container whipped topping, thawed Crush the cookies until they resemble potting soil. Set aside. Cream the butter or margarine, cream cheese, sugar and vanilla extract until smooth and fluffy. Set aside. Combine pudding mix and milk until well blended. Fold in whipped topping. Gently fold the cream cheese and pudding mixtures together. To put the “cake” together, layer one-third of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the remaining pudding mixture and topping with the remaining crumbs. Refrigerate 10 to 12 hours before serving. Remove from refrigerator. Decorate with flowers and stick gummy worms into the “dirt” with a little of each worm showing. Serve by digging out portions with the trowel. Serves 10 to 12.
1 1/2 cups whipping cream 1/4 cup granulated sugar, divided 2 tablespoons unsweetened cocoa powder 1 teaspoon vanilla extract 2 pint baskets (12 ounces each) strawberries, stemmed and halved 6 baked devil's food cupcakes, unfrosted 6 tablespoons chocolate syrup or fudge topping In large mixer bowl, combine cream, 2 tablespoons of the sugar, cocoa and vanilla extract; beat to form soft peaks. Set aside. In medium bowl, combine strawberries and remaining 2 tablespoons sugar; toss lightly. To assemble, cut cupcakes horizontally in half. Place bottom of each cupcake on individual serving plate; top with 1/2 cup strawberries and cup cream mixture. Cover with cupcake top; garnish with remaining cream mixture and strawberries. Drizzle each serving with 1 tablespoon chocolate syrup. Makes 6 servings.
1 small box instant pudding and pie filling, any flavor 2 cups cold milk 1 (10 ounce) jar maraschino cherries, drained and chopped 2 cups prepared whipped topping 8 flat-bottom ice cream cones Colored sprinkles and additional maraschino cherries, for garnish Prepare pudding according to package directions using milk; refrigerate until serving time. Stir cherries into whipped topping; refrigerate until serving time. Spoon 1/2 cup pudding into each cone. Top with 1/2 cup whipped topping mixture. Garnish with sprinkles and a maraschino cherry if desired. Serve immediately. (This dessert is best eaten with a spoon.) Makes 8 cones.
1 small (7-inch diameter) pumpkin 2 cups peeled, sliced apples 1 cup chopped dates or raisins 1 cup chopped pecans 1/2 cup brown sugar 1 teaspoon lemon juice 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg Preheat oven to 350 degrees F. Wash and dry pumpkin; slice off top for a lid. Scrape out seeds. Mix all ingredients thoroughly and fill pumpkin. Return lid to pumpkin; place on a cookie sheet. Bake until apples and pumpkin are tender. Begin checking doneness after 40 minutes. May take one hour or more. Serve hot or cold. Serve from shell, spooning some pumpkin with each portion. Top with sour cream if desired.
2 ears fresh corn (or 1 cup canned or frozen corn) 2 eggs, separated 1/4 cup flour 3/4 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon Dash of ground nutmeg In a deep fryer or deep skillet, preheat oil to 350 degrees F (oil should be about 2 inches deep). Cut kernels from cobs with a sharp knife. In a medium bowl, combine kernels with egg yolks; mix well. Sift flour with salt, baking powder, cinnamon and nutmeg. Stir into corn mixture. Beat egg whites until stiff but not dry. Gently fold into corn mixture. Drop batter by teaspoon into hot oil. Cook until golden, about 3 minutes, turning once. Drain on paper towels. Serve immediately.
Serve this with coffee after a large meal. 1/2 cup brown sugar 1/2 cup chopped toasted pecans 1 tablespoon orange liqueur 1 (6 ounce) cube brie cheese 1 package cookie wafers Combine sugar, nuts and liqueur. Remove top rind from cheese and discard; cover cheese with nut mixture. Place on ovenproof serving plate, and bake at 350 degrees F for 15 to 20 minutes. Serve with cookie wafers. Serves 6.
Twinkies 6 individual Twinkies Popsicle sticks 4 cups vegetable oil Flour for dusting Batter 1 cup milk 2 tablespoons vinegar 1 tablespoon vegetable oil 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt Chill or freeze Twinkies for several hours or overnight. Heat 4 cups vegetable oil in deep fryer to about 375 degrees F. To make batter: Mix together milk, vinegar and oil. In another bowl, blend flour, baking powder and salt. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most. Remove Twinkies to a paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving. Makes 6. Variation: Slice Twinkie into 4 pieces. Flour and batter each before frying. With this treatment, one Twinkie will serve two people if accompanied by a sauce.
8 ounces pitted dates, finely chopped 1/4 cup chopped almonds, cashews or walnuts 1 tablespoon orange juice, or more if needed 1 teaspoon Chinese five spice powder* Zest of 1 lemon, finely grated 48 wonton wrappers* Oil (for deep frying) Confectioners' sugar (for dusting) Ground cinnamon (for dusting) Mix together the chopped dates, nuts, orange juice, five spice powder and lemon zest, adding more orange juice if necessary to make the mixture moist enough to hold together. Form the date mixture into small cylinders about 1/4 inch wide and 1/2 inch long. Place the date rolls diagonally on the wonton wrappers and roll up into a tube. Twist the ends of the tube, forming a shape like a Christmas cracker. Heat the oil to a temperature of 350 degrees F and fry in batches of 6 to 8 at a time, turning as necessary, until golden brown. Drain on paper towels and dust with confectioners' sugar and/or cinnamon if desired. Makes 48 fritters, to serve 8 to 10.
8 ounces butter 8 ounces unsweetened chocolate 4 ounces semisweet chocolate 1 1/3 cup granulated sugar 6 large eggs Cut a circle of wax paper and place in bottom of a greased 9-inch spring pan, then grease the paper. Cut the butter into small pieces and grate both chocolates. Pour 1/2 cup of water into a saucepan, add a cup of sugar and bring to a rapid boil. Boil for 2 minutes, then remove pan from the heat and slowly stir in the grated chocolate. Next, add the butter, stirring to dissolve completely. Place the eggs and remaining sugar in a mixing bowl and beat until the sugar dissolves, then add the chocolate mixture and blend thoroughly. Pour the mixture into the prepared pan and place in a baking tray. Pour in hot water to reach three-quarters up the side of the pan. Bake in a preheated 350 degrees F oven for 25 to 30 minutes, then remove pan from the water bath and place on a cooling rack. Leave for 15 minute, then refrigerate for at least 2 hours. Cut the dessert into wedge-shaped pieces while still cold, but serve at room temperature on a bed of White Chocolate Sauce. White Chocolate Sauce 1 ounce heavy whipping cream 9 ounces Toblar Narisse, or other fine chocolate 4 ounces Drambuie liqueur Scald the cream in a saucepan. Grate the chocolate and whisk into the cream, then add the Drambuie. Set aside to cool.
1 (19.8 ounce) family-size box brownie mix 1/2 cup Kahlúa 2 (3.5 ounce) boxes chocolate mousse mix 8 (1.4 ounce) butter toffee bars (Heath or Skor) 1 (12 ounce) container non-dairy whipped topping Bake brownies according to package directions. Let cool. Poke holes throughout brownies using a wooden pick and pour in Kahlúa. Set aside. Whip chocolate mousse mix according to package directions. Break up candy bars into small pieces. Break up half the brownies and place in the bottom of a trifle dish. Next, cover brownies with half the candy bar pieces, followed by half the chocolate mousse. Layer half the whipped topping on top of chocolate mousse. Continue layering with remaining ingredients and garnish with cherries and mint leaves if desired. Serve chilled.
1 box chocolate cake mix 1 cup Kahlúa liqueur 3 (5 ounce) boxes Jell-O® chocolate mousse 3 (8 ounce) containers Cool Whip® 6 Heath® bars, crushed Bake the cake as directed in a 13 x 9-inch pan. Let the cake cool, then poke it with a fork all over. Pour Kahlúa over the cake and refrigerate overnight or several hours. Make the mousse as per package directions and layer it with the Cool Whip® and crushed Heath® bars.
1 (10 ounce) package frozen strawberries, broken up 1/4 cup light rum 2 tablespoons lemon juice 1 (8 ounce) container Cool Whip, thawed In a blender container or food processor bowl, combine strawberries, rum and lemon juice. Cover and blend or process until thoroughly mixed. Transfer mixture to a medium-size mixing bowl. Fold in Cool Whip. Spoon the mixture into 8 chilled glasses or sherbet dishes. Serve immediately.
3 (3 ounce) packages gelatin, in 3 contrasting, complementary flavors and colors, as desired 1 (3 ounce) package lemon gelatin Water 1 cup hot pineapple juice 1 3/4 cups whipped topping or whipped cream Prepare the 3 gelatin flavors of your choice separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour into separate greased 8-inch square pans and chill until set, about 4 hours. Cut each flavor into 1/2-inch cubes. Dissolve the lemon gelatin in the hot pineapple juice, and then add 1/2 cup cold water. Keep in the mixing bowl and chill in the refrigerator until it starts to set, which takes about 45 minutes. Blend the whipped topping or whipped cream with the partially set lemon gelatin. Fold in the gelatin cubes and pour into a greased 9-inch tube pan. Chill until firm, at least 4 hours. Unmold and cut into slices. Makes 10 to 12 servings.
1 1/2 cups crushed pretzels 1/4 cup granulated sugar 1/2 cup butter, melted 1 (12 ounce) can sweetened condensed milk 1/2 cup water 1 small box instant vanilla pudding mix 1 3/4 cups frozen whipped topping, thawed 1 (21 ounce) can raspberry pie filling Combine pretzels, sugar and butter in large bowl and mix well. Press into bottom of 13 x 9-inch pan and set aside. Combine sweetened condensed milk and water in a large bowl. Stir in pudding mix and beat for 2 minutes with wire whisk or egg beater. Refrigerate pudding for 10 minutes to set slightly. Fold in whipped topping and carefully spread on pretzel crust. Refrigerate until firm, about 1 to 2 hours. Spread raspberry pie filling over the pudding mixture. Cover and refrigerate until firm. Store in refrigerator. 16 servings
Crust 1 cup graham cracker crumbs 3 tablespoons granulated sugar 1/4 cup butter or margarine, melted Combine crumbs, sugar and butter. Press onto the bottom of an 8- or 9-inch springform pan. Bake at 350 degrees F for 10 minutes. Cool. Meanwhile, make Filling. Filling 1 (10 ounce) package frozen raspberries, thawed 1/4 cup cold water 1 envelope unflavored gelatine 8 ounces cream cheese, softened 1/2 cup granulated sugar 1 cup whipping cream, whipped Fresh raspberries (for garnish) Whipped cream (for garnish) Drain raspberries and reserve juice. Set berries aside. In a small saucepan, combine juice, cold water and gelatine. Let stand for 5 minutes. Cook and stir over low heat until gelatine dissolves. Remove from the heat; cool for 10 minutes. In a mixing bowl, beat cream cheese and sugar until blended. Add berries and gelatine mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly. By hand, gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight. Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and whipped cream.
5 individual cream-filled sponge cakes, split in half lengthwise or 7 slices pound cake (about 3/4-inch thick 1 (20 ounce) can crushed pineapple, drained 1 1/2 cups cold milk 1 small box instant vanilla pudding mix 2 cups whipped topping, divided 1/2 cup chopped walnuts Place cake in an ungreased 11 x 7-inch dish. Top with pineapple; cover and set aside. In a bowl, beat milk and pudding mix until smooth. Fold in 1/2 cup whipped topping; pour over pineapple. Spread remaining whipped topping over pudding. Sprinkle with nuts. Chill until serving. Yields 6 to 8 servings.
Base 1 cup all-purpose flour 2 tablespoons granulated sugar 1/2 cup cold butter 1/2 cup chopped pecans Filling 1 (8 ounce) package cream cheese, softened 1 cup confectioners' sugar 1 (12 ounce) container Cool Whip, thawed and divided 4 cups cold milk 3 (3.4 ounce) packages instant coconut cream pudding mix 1/2 cup flaked coconut, toasted Preheat oven to 325 degrees F. Grease a 13 x 9-inch baking dish. In a medium bowl, combine flour and sugar. Cut in butter until crumbly. Stir in pecans. Press into prepared baking dish. Bake for 20 to 25 minutes. Cool on a wire rack. In a small mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in one cup Cool Whip. Spread over the crust. In a separate bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set. Spread over cream cheese mixture. Top with remaining Cool Whip. Sprinkle with coconut. Refrigerate at least 6 hours before serving.
Crust 3/4 cup water 6 tablespoons butter or margarine 3/4 cup all-purpose flour 3 eggs Filling and Topping 2 cups cold milk 2 (3.4 ounce) boxes vanilla or chocolate instant pudding 1 (8 ounce) container Cool Whip®, thawed, divided 2 (1 ounce) squares semisweet chocolate for baking, chopped Preheat oven to 400 degrees F. For crust, heat water and butter in saucepan over medium high heat until butter is melted and mixture comes to a boil. Stir in flour all at once using wooden spoon. Reduce heat to low and stir mixture vigorously about 1 minute or until mixture leaves sides of pan and forms a ball. Remove pan from heat; let stand 5 minutes. Add eggs, one at a time, beating after each addition until mixture is smooth. Spread mixture over bottom of rectangular baker using large spreader. Bake 20 minutes. Surface will puff unevenly. Prick 10-12 times with fork to release steam. Continue baking 5 minutes or until crust is golden brown. Cool completely. To make filling: Pour milk into medium bowl; add pudding mixes and whisk two minutes until thickened. Fold in two cups of the cool whip. Spread mixture evenly over cooled crust. Refrigerate one hour. Cut dessert into 15 squares. To make Topping: Place chocolate and remaining cool whip in small microwave safe bowl. Microwave, uncovered on high for 30-40 seconds; stir until smooth. Pour chocolate mixture into small zip lock bag and seal. Cut off very tip of one corner of the baggie with scissors. Gently squeeze melted chocolate mixture over squares to garnish. Refrigerate until ready to serve or serve immediately.
1 cup water 1/2 cup butter (no substitutes) 1 cup all-purpose flour 4 eggs Preheat oven to 400 degrees F. Grease a 13 x 9-inch baking dish. In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat until smooth. Spread into prepared baking dish. Bake for 30 to 35 minutes or until puffed and golden. Cool completely on a wire rack. Meanwhile, prepare Filling. Filling 8 ounces cream cheese, softened 3 1/2 cups cold milk 2 (3.9 ounce) packages instant chocolate pudding mix In a mixing bowl, beat cream cheese, milk and pudding mix until smooth. Spread over cooled puff; refrigerate for 20 minutes. Topping 1 (8 ounce) container frozen whipped topping, thawed 1/4 cup milk chocolate ice cream topping 1/4 cup caramel ice cream topping 1/3 cup chopped almonds Spread with whipped topping; refrigerate until serving time. Just before serving, drizzle with chocolate and caramel toppings; sprinkle with almonds. Store leftovers in the refrigerator. Yields 12 servings.
1 cup water 1/2 cup (1 stick) margarine 1 cup flour 4 eggs Filling Boil water with margarine; add flour; remove from stove. Let cool 5 minutes. Add eggs, 1 at a time. Spread on baking sheet. Bake at 400 degrees F for 25 to 30 minutes. Cool. Filling 3 1/2 cups milk 8 ounces cream cheese 2 (3.9 ounce) boxes instant vanilla pudding Cool Whip® Chocolate syrup (for topping) Combine ingredients and, using electric mixer, beat on high 1 minute, then on low 4 minutes. Spread on cooled crust. Cover with Cool Whip®. Drizzle syrup on top.
Crust 1 1/2 cups flour 3/4 cup margarine 2 tablespoons granulated sugar 1 cup pecans, chopped Mix well and press into a 13 x 9-inch cake pan. Bake at 350 degrees F until brown, about 20 minutes. Cool thoroughly. Filling 8 ounces cream cheese, softened 2 cups confectioners' sugar 2 envelopes Dream Whip® 1 cup milk 2 teaspoons vanilla extract 1 (21 ounce) can cherry pie filling Beat cream cheese and confectioners' sugar. Prepare Dream Whip® according to instructions (with milk and vanilla extract). Fold into cream cheese mixture. Pour into cooled crust and chill. Top with pie filling. Chill for two hours. Blueberry Dessert In the crust, use 1 cup flour, 1/2 cup margarine, softened, and 1 cup chopped pecans. In filling, using 1 (21 ounce) can blueberry pie filling instead of cherry.
8 ounces cream cheese, softened 1/2 cup confectioners' sugar 1/4 teaspoon vanilla extract 1 cup heavy cream 1 can cherry pie filling Chopped nuts (optional) Mix cream cheese, sugar and vanilla extract at medium speed on electric mixer. Gradually add heavy cream; mix well. Whip until thickened. Using the back of a spoon. shape into 10 (3 1/2-inch) shells. Place on wax paper-lined cookie sheet. Freeze two hours or overnight. When ready to serve, fill depressions with cherry pie filling. Sprinkle chopped nuts on top if desired.
1 cup cottage cheese 1 egg 1/4 cup milk 1 cup all-purpose flour, sifted 2 teaspoons baking powder 1/2 teaspoon salt Beat egg; add cottage cheese and mix thoroughly. Stir in milk and sifted dry ingredients. Drop by teaspoonsful in deep fat in skillet at 375 degrees F. Fry until brown on both sides, 4 to 5 minutes. Drain on absorbent paper. Makes 10 fritters.
1 pound yellow cornmeal 2 cups powdered milk 1/2 teaspoon salt 1/2 cup granulated sugar 1 1/2 teaspoons cinnamon 1/2 teaspoon vanilla extract 1 1/2 teaspoons butter 2 eggs Mix all ingredients. Fry in hot vegetable oil, dropping mixture by tablespoons into the oil. Makes about 30.
1/2 cup (1 stick) margarine 1 cup flour 1/3 cup chopped walnuts 3 cups milk 1 cup plus 2 tablespoons Cool Whip 1 cup powdered sugar 8 ounces cream cheese 2 or 3 packages instant lemon pudding Crust: Melt margarine; add flour and walnuts. Press into a 13 x 9-inch pan and bake at 350 degrees F for 15 minutes. Blend together Cool Whip, powdered sugar and cream cheese. Spread over cooled crust. Mix milk with pudding and spread over cream cheese. Refrigerate for 3 hours. Spread with 1 cup of Cool Whip and sprinkle with nuts. Cut into serving size, and serve.
Serves 6-8 Waffles 2 eggs 1 1/2 cups half-and-half 1/4 cup melted unsalted butter 3 teaspoons baking powder 1/4 teaspoon salt 1 cup flour 4 tablespoons granulated sugar 3 tablespoons cocoa powder 10 ounces frozen raspberries, thawed Cookies 'n Cream ice cream or frozen yogurt To make the waffles: Whisk together eggs, half and half and melted butter. Set aside. In a large bowl, combine dry ingredients. Add egg mixture to dry ingredients and stir until thoroughly blended. Pour batter into preheated waffle iron. Bake waffles following appliance directions. Raspberries: Set aside 2-3 whole raspberries per serving for garnish. Place remaining berries and their juice in a blender or food processor and purée until smooth. Assembly: Place a waffle on each plate. Top with a scoop of ice cream or frozen yogurt. Top ice cream or yogurt with raspberry sauce. Garnish with whole berries.
40 squares Honey Maid Honey Grahams (2 sleeves) 3 tablespoons butter or margarine 1 (10 ounce) package Jet-Puffed Marshmallows 1/3 cup miniature semisweet chocolate chips 2 teaspoons colored sprinkles Break grahams into bite-size pieces; set aside. Heat butter or margarine in large saucepan over medium heat until melted. Add marshmallows, stirring constantly until melted. Stir broken grahams into marshmallow mixture to coat evenly. Spread mixture into lightly greased 9-inch square pan; sprinkle with chocolate chips and colored sprinkles, pressing lightly with greased hands. Refrigerate at least 20 minutes before cutting into squares. Store in airtight container.
1 tablespoon plain gelatine powder 1/4 cup cold water 6 tablespoons granulated sugar Dash of salt 1 3/4 cup hot strong coffee Soak gelatine in cold water for five minutes. Add remaining ingredients and stir. Chill until firm. Serves 4.
6 egg whites 1/4 teaspoon salt 3/8 teaspoon cream of tartar 1 1/2 cups granulated sugar 3 teaspoons vanilla extract 1 tablespoon white vinegar 4 cups heavy whipping cream 1/2 cup dark rum 2 cups sweetened flake coconut Red Raspberry Sauce Preheat oven to 300 degrees F. Beat egg whites, salt and cream of tartar in dry bowl until foamy. Slowly add sugar while beating on medium speed; then add 1 teaspoon vanilla extract and vinegar while beating on high until mixture is very shiny and forms stiff peaks. Cover 2 cookie sheets (11 x 17-inches) with heavy paper on which is drawn two circles of 8-inches each (centered). Fill a pastry bag (large tip) with half of meringue mixture. Start in the center of a circle and pipe a spiral to completely fill the circle to the outer edge. (This forms the bottom layer.) Around outer edge pipe a second then a third coil to form a 1 3/4-inch side wall. Refill bag and repeat second circle. Bake 50 minutes. Turn off oven and leave meringues inside for 25 more minutes, then remove to a cool place. Whip heavy cream with an electric beater until thickened. Slowly beat in rum and last 2 teaspoons of vanilla extract. Beat until stiff. Fold in 1 1/2 cups of coconut. Spread remaining 1/2 cup coconut on cookie sheet and broil 4-inches from heat unit 2 or 3 minutes to reach toasty golden color. Carefully remove 1 meringue shell from paper, and gently peel away paper from shell. Place shell on a round plate or platter. Fill center with 1/2 the whipped cream mixture. Carefully place second shell upside down over the first. Ice top and sides with remaining cream mixture. Sprinkle top and sides with toasted coconut. Garnish plate with seasonal flowers and serve with Red Raspberry Sauce. Whipped topping flavored as in recipe may be substituted for whipped cream. Red Raspberry Sauce 1 (10 ounce) package frozen raspberries, thawed and crushed 1 1/2 teaspoons cornstarch 1/2 cup tart red jelly Combine berries and cornstarch; add jelly. Bring to a boil quickly. Stir while cooking until juice clears and mixture thickens slightly. Strain and cool. Other sauces such as peach, pineapple, cherry or hot fudge may be used as desired.
Crepes 1 cup rice flour 2 egg yolks 1 cup fresh* or canned unsweetened coconut milk 2 tablespoons granulated sugar 2 to 4 tablespoons water Oil or butter for greasing skillet Filling 2 egg whites, beaten to soft peaks 1/4 cup palm sugar** or granulated sugar 1/4 cup black sesame seeds 1/4 cup finely-grated fresh coconut 2 tablespoons chopped green onions Combine rice flour, egg yolks, coconut milk, sugar and 2 tablespoons water in bowl and whisk until smooth. Batter should be consistency of traditional Western crepe batter. If necessary, add additional coconut milk or water to thin. Lightly grease skillet with oil and drop tablespoons of batter onto skillet, spreading each with back of spoon to form a 3-inch circle. Fry 1 minute and turn. Spread each crepe with a little beaten egg white, then palm sugar and cook 1 minute more. Sprinkle with coconut, black sesame seeds and green onions. Fold crepes in half like tacos (they must still be warm) and cool on wire rack. Continue frying, filling and folding crepes in batches, until all ingredients are used up. Makes 2 dozen or 4 to 6 servings. * Coconut milk is made by mixing hot water with freshly grated coconut. For 1 cup freshly-grated coconut, add 1 cup boiling water. Let mixture stand 5 minutes, then strain, pressing to extract all liquid. ** Palm sugar is a moist, beige-colored sweetener derived from the sap of a palm tree. It can be found at Asian markets. If unavailable, substitute maple sugar, date sugar, light brown sugar or granulated white sugar.
60 Ritz crackers 1 1/4 sticks butter or margarine 1/2 gallon vanilla ice cream, softened 2 boxes coconut cream instant pudding 1 cup milk 1 (4 ounce) small container Cool Whip Coconut Mash Ritz crackers into crumbs. Melt butter; mix together and press into bottom of 9 x 13-inch pan. Bake at 375 degrees F. Let cool. Mix ice cream, pudding and milk; pour over crumb mixture. Refrigerate for 1 hour. Cover completely with Cool Whip. Sprinkle with coconut. Keep in refrigerator.
Blueberry Purée 2 cups fresh or frozen blueberries 1 tablespoon honey 1 tablespoon lemon juice 2 tablespoons cornstarch combined with 2 tablespoons cold lemon juice Coconut Cream 1 cup coconut milk 1 cup granulated sugar 2 tablespoons unflavored powdered gelatine 1 cup cold water 2 cups heavy cream Fresh blueberries, red currants, raspberries or other red berries, as desired, for garnish Combine blueberries, honey and lemon juice in a saucepan over medium heat and cook until blueberries soften, about 10 minutes if frozen, 5 minutes if fresh. Press blueberry mixture through a sieve, reserving juices. Measure out 1/2 cup juice and return it to saucepan over medium heat; add cornstarch-lemon juice mixture, and cook until thick and bubbling. Remove from heat, set aside to cool completely. In another saucepan, over low heat, combine coconut milk and sugar, cook gently for 2 to 3 minutes dissolving sugar; do not let mixture boil. Soften the gelatine in a small bowl in 1 cup cold water; allow to stand for 2 minutes. Warm the softened gelatine in a small saucepan over low heat until it dissolves in its soaking water. Add gelatine to coconut milk-sugar mixture and place mixture in a medium bowl. Place this bowl in a large bowl of ice cubes and water. Let mixture cool, stirring it often with a whisk, until it becomes thick and creamy with a consistency close to that of whipped cream, about 4 to 6 minutes. Immediately remove from ice bath. Whip the heavy cream until it forms thick peaks. Remove 1/2 cup of whipped cream, fold into the blueberry puree and set aside. Fold the coconut milk-gelatine mixture into the rest of the whipped cream. In a 1-quart, lightly oiled decorative mold, place 21/2 cups of the whipped coconut mixture, smooth evenly. Make a well around the center of the mold. Carefully spoon reserved blueberry cream into the well, smoothing evenly and staying away from outside edges of mold. Cover blueberry mixture with remaining whipped coconut mixture, to create a "tunnel" of blueberry cream, and smooth over the top again. Cover with plastic wrap and refrigerate for at least 5 hours or overnight. Unmold and serve garnished with fresh blueberries and red currants or other berries as desired. Refrigerate until ready to serve.
30 large marshmallows 1 cup milk 1 cup whipping cream 14 graham crackers, crushed 1 cup crushed pineapple, drained Melt marshmallows and milk in double boiler and cool. Whip cream until stiff. Pat half the cracker crumbs in a 9-inch square dish. Add pineapple to marshmallow mixture and fold in whipped cream. Spoon onto crumbs and sprinkle remaining crumbs on top. Chill.
1 box Jell-O (cherry, orange, any flavor...use dry-do not use water) 1 can drained fruit (any fruit to compliment the jell-o; such as mandarin oranges or pineapple with orange Jell-O, or peaches with cherry Jell-O, etc.) 1 container Cool Whip 1 container cottage cheese Mix all together and chill.
Meringue Butter for pan Confectioners’ sugar for dusting pan 4 egg whites, at room temperature 1/4 teaspoon cream of tartar 1 cup superfine granulated sugar 1 tablespoon cornstarch, sifted 1 1/2 teaspoons ground cinnamon 1 teaspoon lemon juice 1 teaspoon vanilla extract Filling 1 fresh pineapple, peeled, cored and cut into small pieces 1 pint raspberries, gently washed 3 tablespoons granulated sugar 1 1/2 cups cold whipping cream 2 tablespoons confectioners’ sugar 1 teaspoon vanilla extract Fresh mint (optional) Line baking sheet with parchment paper. Butter paper lightly and dust with confectioners’ sugar. With dull end of knife, make a 9-inch circle on parchment paper. To make meringue: Beat egg whites and cream of tartar in clean large bowl on low speed until frothy. Increase speed to medium-high and beat until soft peaks form. On medium speed, slowly beat in superfine granulated sugar (see note). Mix in cornstarch and cinnamon. Mix in lemon juice and vanilla. Preheat oven to 250 degrees F. Spread meringue mixture over marked circle, forming slight rim and depressed center. Bake about 1 1/2 hours until meringue feels crisp on outside. Cool on baking sheet. (Meringue may crack slightly around rim.) Inside of meringue will be chewy and soft. Meringue can be wrapped and stored overnight in dry place or frozen up to 1 month. To make filling: Mix together pineapple, raspberries (we used black raspberries) and granulated sugar in large bowl. Let stand 15 minutes. Beat cream, confectioners’ sugar and vanilla extract in large bowl on medium speed until firm peaks form. To assemble: Carefully lift cooled meringue onto cardboard cake circle or cake plate. Leaving rim of meringue plain, spread whipped cream over meringue shell. Spoon fruit over whipped cream. Garnish with fresh mint. Serve immediately. Makes 10 servings. NOTE: For this meringue, superfine granulated sugar dissolves easily as the meringue bakes. Sold in 1-pound boxes, this finely ground sugar is found in the sugar section of supermarkets, but you can also process granulated sugar in a food processor for about 30 seconds to make fine sugar granules.
1/2 cup plus 1 tablespoon all-purpose flour 6 tablespoons granulated sugar, divided 1/4 teaspoon salt 1 teaspoon baking powder 2 tablespoons butter 1/4 cup milk 1 cup apple juice or cider 1 tablespoon cinnamon candies 2 1/2 cups sliced, peeled apples 1 tablespoon all-purpose flour Combine 1/2 cup flour, 4 tablespoons sugar, salt and baking powder. With a pastry blender or two forks, cut in butter until mixture resembles coarse crumbs; set aside. In 2-quart saucepan, combine the remaining 2 tablespoons of sugar and remaining 1 tablespoon of flour. Add apple juice, stirring until smooth. Mix in cinnamon candies and apples. Cook over medium heat, stirring frequently, until mixture boils. Stir milk into flour and butter mixture, mixing until smooth. Drop dough, about 1/4 at a time, over boiling apple mixture. Cover pan and cook over low heat for about 10 minutes or until dumplings are cooked. (Cooked dumplings will resemble little cakes. The dough drops to the bottom of the pan when it enters and will rise when it is done.) Cool slightly before serving in individual dishes. Top with whipped topping or whipped cream. Yields 4 to 6 servings.
2 tablespoons semisweet chocolate, grated or chopped (about 3/4 ounce) 1 tablespoon granulated sugar 1/2 teaspoon ground cinnamon 2 medium flour tortillas, plain or whole wheat 1 teaspoon powdered sugar Sprinkle 1 tablespoon of chocolate, 1/2 tablespoon of sugar and 1/4 teaspoon of cinnamon over half of each tortilla. Fold tortillas in half to cover ingredients. Set quesadillas in a dry skillet and cook over medium heat until speckled with brown spots on both sides, about 2 minutes per side. Sprinkle each with 1/2 teaspoon of powdered sugar; serve. Yields 1 quesadilla per serving. Serves 2.
2 cups heavy cream, divided 3 egg yolks, slightly beaten 2 (8 ounce) packages Baker's Semi Sweet Chocolate 1/2 cup Karo Light or Dark corn Syrup 1/2 cup butter 1/4 cup confectioners' sugar 1 teaspoon vanilla extract Raspberry Sauce Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap. Mix 1/2 cup of the cream with egg yolks. In a 3-quart saucepan stir chocolate, corn syrup, and butter over medium heat until melted. Add egg mixture. Cook for 3 minutes, stirring constantly. Cool to room temperature. Beat remaining cream, sugar and vanilla until soft peaks form. Fold into chocolate until no streaks remain. Pour into pan. Refrigerate overnight or chill in freezer 3 hours. Serve with sauce. Raspberry Sauce 1 (10 ounce) package frozen raspberries, thawed and strained 1/3 cup Karo Corn syrup In blender puree raspberries. Stir in corn syrup.
1 pound good quality semisweet chocolate 1/2 cup corn syrup 1/2 cup (1 stick) butter 1/2 cup heavy cream 3 egg yolks 1 1/2 cups heavy cream 1/4 cup confectioners' sugar 1 teaspoon vanilla extract In double boiler or heavy saucepan, melt together chocolate, corn syrup and butter until they are bubbling slightly. While that is melting, beat together the 1/2 cup heavy cream with the egg yolks. When chocolate mixture is melted and mixed and slightly cooled, slowly add egg yolk mixture, beating continuously. It's important to mix the eggs in slowly and beat well as you wouldn't want scrambled eggs. Cook for 3 minutes. Let cool to room temperature, whisking occasionally. Beat the 1 1/2 cups heavy cream with the confectioners' sugar and vanilla extract until soft-medium peaks form. Fold this into the chocolate mixture until no streaks of white appear. Pour into a loaf pan, which has been lined with plastic wrap. Cover and refrigerate overnight.
Break six oblongs of chocolate in small pieces, cover with a quart of water and place on the back of the stove to melt, stirring frequently. Heat one quart of milk, add a small stick of cinnamon and one cup of sugar. When the chocolate is melted and boiling add to the milk, and strain over the yolks of two eggs, diluted with half a cup of cream. Whip half a cup of cream and stir into the soup just before serving. This is an excellent luncheon soup; serve with imperial bread sticks. These are made by cutting the slices of bread into thin strips, spreading with butter, then sifting sugar over them and placing in a cool oven to become crisp and glazed. Serve cold.
8 tablespoons (1 stick) unsalted butter, cut into pieces 6 ounces bittersweet chocolate, chopped 3/4 cup plus 2 tablespoons granulated sugar 1/2 cup all-purpose flour 3/4 teaspoon baking powder 1/8 teaspoon salt 4 large eggs 1 teaspoon pure vanilla extract Melt the butter and chocolate in a double boiler or a metal bowl set over simmering water, stirring occasionally. Allow the mixture to cool to room temperature. Preheat your oven to 325 degrees F. Sift the sugar, flour, baking powder, and salt together and set aside. Beat the eggs and vanilla in a medium bowl until frothy. Stir in the chocolate mixture until incorporated. Then slowly stir in the sugar-flour mixture just until everything is combined. Divide the batter among six 6-ounce or eight 5-ounce custard cups or ramekins. Arrange the custard cups in a baking dish or roasting pan and fill the dish with enough cool tap water to come one-third of the way up the sides of the cups. (This water bath assures that the bottom portions of the cakes remain in a batter state.) Bake for 34 to 38 minutes, until the tops are firm. Serve warm.
1 1/2 cups milk 2 eggs, beaten 1/2 cup granulated sugar 1/4 teaspoon salt 1 envelope unflavored gelatine 1/3 cup cold water 3/4 cup semisweet chocolate chips 2 tablespoons rum or rum flavoring 1 1/2 cups whipping cream 1 angel food cake 1/2 cup sliced almonds Sweetened whipped cream Fresh strawberries Blend first four ingredients in top of double boiler and cook over simmering water, stirring, until mixture is of custard consistency and coats a spoon, about 10 to 15 minutes. Soften gelatine in cold water and add to hot custard, stirring to dissolve. Remove 1 cup of custard and add to chocolate chips. Stir until chocolate is melted. Set aside. When remaining custard is cool, add rum and chill until mixture just begins to thicken. Whip cream and gold into chilled custard. Tear cake into pieces and fold into custard. Pour mixture into a 9-inch springform pan or a 13 x 9-inch pan. Drizzle chocolate custard over top and sprinkle with almonds. Chill to set. If using a springform pan, unmold. Cut into serving pieces and garnish each with sweetened whipped cream and a strawberry. Serves 14 to 16.
Ganache 6 tablespoons heavy cream 3 ounces bittersweet chocolate 3 ounces butter Combine over low heat, stir until melted and refrigerate until set. Pasta 2 tablespoons cocoa powder 2 tablespoons hot water 2 tablespoons melted bittersweet chocolate 1 1/2 cups semolina flour 1/4 cup granulated sugar 3 eggs Combine cocoa and hot water to make a paste. Combine cocoa paste, bittersweet chocolate, semolina flour, sugar and 2 eggs in a mixing bowl with dough hook. Mix dough until smooth, remove from bowl and knead adding flour as necessary until dough is no longer sticky. Wrap in plastic and refrigerate for 1 hour. Pass dough through a pasta machine according to manufacturer’s instructions to make 2 sheets measuring 6 x 16 inches. Evenly space rounded tablespoons of ganache mixture on 1 sheet. Lightly beat 1 egg and brush pasta sheet in between ganache, lay second sheet on top and press together. Cut into individual ravioli, drop into boiling water for 2-3 minutes (until they float). Remove from water with slotted spoon, place 6 pieces on serving plate, finish with raspberry sauce and fresh raspberries. Serve immediately. Raspberry Sauce 1 (10 ounce) package frozen raspberries - thawed and drained, juice reserved 1/4 cup granulated sugar 2 tablespoons cornstarch 2 tablespoons raspberry flavored liqueur Add enough water to reserved juice to measure 1 cup. Stir together sugar and cornstarch in 1-quart saucepan. Stir in juice and raspberries. Heat to boiling over medium heat. Boil and stir 1 minute; strain. Stir in liqueur. Cool slightly before serving. Refrigerate any remaining sauce.
Chocolate Ring 1 1/4 cups semisweet chocolate chips 1 cup granulated sugar 1/2 cup boiling water 1 cup (2 sticks) unsalted butter, softened 4 eggs 2 tablespoons raspberry liqueur 2 teaspoons vanilla extract 1/8 teaspoon salt Raspberry Cream 1 cup heavy cream 2 tablespoons seedless red raspberry jam 2 tablespoons vanilla extract Fresh raspberries, for garnish Preheat oven to 350 degrees F. Spray 5-cup ring mold with nonstick cooking spray. Make chocolate ring: In food processor, combine chocolate chips and sugar, processing until chopped finely. Add boiling water and process until melted and smooth. Add butter in three additions, processing briefly each time. Add eggs, liqueur, vanilla extract and salt. Process until blended well. Pour mixture into prepared ring mold. Place mold in larger pan and fill pan with 2 inches boiling water. Bake in preheated oven for 1 hour or until firm to touch (knife inserted into center should come out clean). Remove mold from water bath and let cool for 1 hour on rack. Cover and refrigerate for at least 3 hours. Make raspberry cream: In small bowl, beat cream with jam, sugar and vanilla until soft peaks form. Assemble: Run knife around edges of mold and invert ring onto serving dish. Pipe ring of raspberry cream rosettes around base of ring. Fill center of ring with remaining raspberry cream. Garnish ring with fresh raspberries. Makes 16 servings.
Crust 9 tablespoons (1 stick plus 1 tablespoon) cool unsalted butter, cut into pieces 3/8 cup granulated sugar 1 egg yolk 1/4 teaspoon pure vanilla extract 1/4 teaspoon baking powder Scant 1 1/2 cups all-purpose flour 1/4 cup cocoa powder, preferably Dutch-process, plus extra for rolling Filling 6 egg yolks 4 eggs 1/4 cup granulated sugar 18 ounces semisweet chocolate, melted 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, melted 1 cup raspberries Whipped cream for serving, optional Equipment 10 to 12 ramekins Crust: Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until fluffy. Add the egg yolk and vanilla and mix. Stir the remaining ingredients together, then add to the butter mixture and mix. Form the dough into a disk, wrap in plastic, and chill for 1 hour. Meanwhile, sprinkle a work surface with cocoa. Roll the dough out to about 1/8-inch thick, then cut rounds to fit the tops of the pies. Filling: Heat the oven to 375 degrees F. Combine the egg yolks, the whole eggs, and the sugar in a mixer fitted with a whisk attachment and whip until fluffy and light. Stir the melted chocolate into the egg mixture. Stir in the melted butter. Use a ladle or pitcher to divide the filling among 10 to 12 ramekins. Gently push 3 raspberries down into each one. Arrange the ramekins on a baking sheet. Bake the pie filling for 6 minutes. Remove the pies but leave the oven on. Top each pie with a round of chocolate crust and bake another 8 to 10 minutes, until crisp. Let cool slightly and serve with whipped cream. Or let cool completely and rewarm before serving. Serve the same day. Yield: 10 to 12 servings
Base 1 cup all-purpose flour 1 cup granulated sugar 1/2 cup (1 stick) butter or margarine, softened 4 eggs 1/4 teaspoon baking powder 1 1/2 cups Hershey's chocolate flavor syrup Raspberry Cream Center (recipe follows) Topping 6 tablespoons butter or margarine 1 cup Hershey's semisweet chocolate chips Preheat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan. Base: Combine flour, sugar, butter, baking powder and eggs in large bowl. Beat until smooth. Add syrup; blend thoroughly. Pour batter into prepared pan. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Prepare Raspberry Cream Center; spread on cake. Cover, refrigerate several hours or until chilled. Topping: Melt butter and chocolate chips in small saucepan over very low heat. Cool slightly. Pour glaze over chilled dessert. Cover, refrigerate at least 1 hour before serving. cover and refrigerate leftovers. Raspberry Cream Center 2 cups confectioners' sugar 1/2 cup (1 stick) softened butter or margarine 2 tablespoons raspberry flavored liqueur (or substitute 1/4 cup raspberry preserves plus 1 teaspoon water) Couple drops red food coloring (optional) Combine confectioners' sugar, butter or margarine and raspberry flavored liqueur. Beat until smooth. Add red food coloring, if desired, for a pink color filling. Double Raspberry Chocolate Dessert: Substitute Hershey's raspberry chips for the semisweet chocolate chips in topping.
1 cup sliced almonds 3 cups semisweet chocolate chips, divided 3/4 cup heavy cream, divided 1/4 pound butter 3 eggs 1/4 cup raspberry liqueur Pinch of salt 5 tablespoons granulated sugar, divided 1 tablespoon cocoa 1/4 teaspoon vanilla extract Raspberries, chocolate curls or cocoa for garnish Preheat oven to 300 degrees F. Toast almonds until golden, about 10 minutes. Let cool. Spray a (9-inch) springform pan with vegetable spray, then line with plastic wrap and spray the lining with vegetable spray. Melt 1 cup chocolate chips and 1/4 cup cream over lowest heat. Remove from heat and stir in almonds. Spread in lined springform pan. Refrigerate. In a saucepan, melt 2 cups chocolate chips and butter over low heat. Separate egg yolks and stir yolks and liqueur into melted chocolate mixture. Beat egg whites with salt until stiff peaks form. Beat in 3 tablespoons sugar and continue beating until stiff peaks form. Stir 1/3 of the egg white mixture into chocolate in saucepan. Fold into remaining egg white mixture. Spread over first layer in springform pan. Refrigerate. Put cocoa, 2 tablespoons of sugar, vanilla extract and 1/2 cup of cream in a bowl and beat until stiff. Lift mixture out of springform pan, remove plastic wrap and carefully place on serving platter. Spread cream mixture over top. Decorate with raspberries, chocolate curls or cocoa sifted through a doily to create a design. Serves 12 to 14.
Crepes 3 eggs 1/4 cup granulated sugar 1 cup flour 1 cup whole milk 1 tablespoon fine quality cocoa powder 1 tablespoon butter, melted 1 tablespoon pure vanilla extract White Chocolate Sauce 1 (6 ounce) white chocolate baking bar 5 tablespoons whipping cream 2 tablespoons light corn syrup 1 1/2 tablespoons raspberry liqueur 1/2 teaspoon pure vanilla extract Raspberry Cream 1 cup whipping cream 1 tablespoon raspberry liqueur 1 tablespoon granulated sugar 2 pints fresh raspberries, divided Fresh mint sprigs, for garnish Blend all ingredients for crepes in a blender or food processor until smooth. Heat 6-inch non-stick skillet pan over medium-high heat; coat with vegetable spray. Pour 2 to 3 tablespoons of batter into pan; swirling to form crepe. Cook minute on each side or until golden. Repeat with remaining batter. Crepes m be stacked and freeze well. Makes 14 crepes. White Chocolate Sauce: Gently melt chocolate over low heat; stirring at intervals. Set aside. Place cream in small saucepan; bring to boil. Add corn syrup, stirring until blended. Gradually add cream mixture to melted chocolate, stirring until smooth. Stir in liqueur and vanilla extract. Keep warm. Yield: 1 cup. Raspberry Cream: Whip the cream, raspberry liqueur and sugar to form soft peaks. Fold in 1/4 of raspberries. To serve: Spoon some chocolate sauce over center of each dessert plate. Spoon a generous 2 tablespoons raspberry cream down center of each crepe. Fold 2 sides over an place seam side down on chocolate sauce. Sprinkle with raspberries and garnish with mint. Serve immediately. Yield: 7 servings
6 Old El Paso® Flour Tortillas for Soft Tacos & Fajitas 2 tablespoons melted butter 3 (1.55-oz.) bars milk chocolate candy, unwrapped Vanilla ice cream Heat oven to 450 degrees F. Brush both sides of each tortilla with melted butter; place in single layer on ungreased cookie sheet. Place half of a candy bar on half of each tortilla. Fold each tortilla in half to form half-moon shape. Bake at 450 degrees F for 4 to 6 minutes or until golden brown. Top each with scoop of vanilla ice cream. 6 quesadillas
3 cups cold milk 2 (4 serving size) Jell-O chocolate flavor instant pudding & pie filling 1 (8 ounce) container Cool Whip French Vanilla whipped topping, divided 1 baked 9-inch square brownie layer, cut into 1-inch cubes (about 5 1/2 cups) 1 pint (2 cups) raspberries Pour milk into large bowl. Add dry pudding mixes. Beat with a wire whisk for 2 minutes or until well blended. Gently stir in 1 cup of whipped topping. Place half of the brownie cubes into a 2-quart serving bowl; top with half of pudding mixture, half of the raspberries and half of the remaining whipped topping. Repeat all layers. Refrigerate at least one hour. Makes 16 (2/3 cup) servings. NOTE: French Vanilla Cool Whip is available in Fall and Winter.
8 ounces best-quality semisweet chocolate (such as Callebaut or Valrhona) 8 large eggs 1/4 cup confectioners’ sugar plus 2 tablespoons for dusting Preheat oven to 350 degrees F. Lightly coat sides of an 8 1/2-inch springform pan with nonstick vegetable spray (or rub with vegetable oil) and line bottom with wax paper. Melt chocolate in a double boiler or in a metal bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and keep chocolate warm over the water. Separate egg whites from yolks while eggs are cold from the refrigerator. Then allow them to come to room temperature. Whisk yolks until thick and pale yellow, about 2 minutes with a standing mixer or 4 minutes with a hand held. ( Do not beat to ribbon stage.) Fold chocolate into yolks. Using thoroughly cleaned beaters, beat whites with 1/4 cup sugar and a pinch of salt, until they just hold soft peaks. Fold one-fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into pan and bake in middle of oven, 25 to 30 minutes, just until cake is almost set but still trembles slightly in center when shaking gently. Do not cook it beyond this stage, or you won’t get a mousse-like center. Cool cake on a rack (it will settle as it cools) and chill (still in pan), covered at least 6 hours. Let cake stand at room temperature for 30 minutes before serving. Run a small, thin-bladed knife between side of pan and cake. Open springform and remove side of pan from cake. Dust with confectioners' sugar. Serves 12.
1 pound butter 1 cup coffee or 1/2 cup coffee plus 1/2 cup Kahlúa liqueur 6 cups grated milk and dark chocolate 12 eggs, separated Girl Scout Thin Mint cookies, crushed Sweetened whipping cream, strawberries and mint leaves (for garnish) Melt the butter and coffee together over low to medium heat. Add the grated chocolate to the hot coffee/butter mixture. Stir until melted. Stir in the egg yolks and set aside until cooled. When the chocolate mixture has the consistency of pudding, whisk the egg whites together to soft peaks in a separate bowl, then fold them into the chocolate mixture. Refrigerate until firm. In four large champagne or dessert glasses, place a thin layer of crushed Thin Mint cookies. Pipe or spread the chocolate mousse over the cookies. Continue layering cookies and mousse alternately until glasses are full. Garnish with whipped cream, strawberries and mint leaves.
4 ounces semisweet chocolate 16 to 20 fluted paper or foil baking cups 32 large marshmallows 1/2 cup milk 1/4 cup Amaretto 3 tablespoons white crème de cacao 1 cup whipping cream Whipped cream Chocolate leaves Melt chocolate in top of double boiler over hot, not boiling, water. Remove double boiler from heat, but leave top part over hot water. Dip a new clean, dry 1/2-inch brush in melted chocolate. Brush on bottom and sides of baking cups approximately 1/8-inch thick, pushing chocolate into ridges and smoothing as much as possible. Place in muffin pan cups. Chill until set. Carefully peel off paper or foil. In a medium saucepan, combine marshmallows and milk. Stir constantly over low heat until marshmallows melt. Refrigerate until thickened. Stir in Amaretto and crème de cacao. In a medium bowl, beat cream until stiff. Fold in cool marshmallow mixture. Pour into chocolate cups. Refrigerate until firm. Garnish each with whipped cream and a chocolate leaf. Chocolate Leaves Wash leaves. Pat dry with paper towels. Melt semisweet chocolate squares or a combination of milk chocolate pieces mixed with semisweet chocolate. With a narrow spatula or knife, spread a layer of melted chocolate about 1/8-inch thick on the back of each leaf just to the edge. Try not to let any chocolate spill over to the front side of the leaf. Place on flat pan or tray. Chill until firm. Carefully peel off leaves with chilled hands.
3 cups premium chocolate chunks (bittersweet, semi-sweet or milk chocolate) 2 cups granulated sugar 1 1/2 cups (3 sticks) butter 8 ounces cream cheese 1/2 cup heavy cream 1/4 cup smooth peanut butter 1/3 cup Frangelico 1/2 cup Kahlúa 10 eggs Irish Crème liqueur Preheat oven to 250 degrees F. In top of double boiler, place chocolate, sugar, butter, cream cheese, heavy cream, peanut butter, Frangelico and Kahlúa. Heat, stirring, until smooth. Separate eggs into 10 whites and 8 yolks. Whip egg whites until soft peaks form. Remove chocolate mixture from heat and blend in yolks. Gently fold whites into chocolate mixture. Pour into foil-lined springform pan. Place in water bath in oven 1 1/2 hours or until set. Let cool in refrigerator for 6 hours. Brush with additional Frangelico, then decorate with Irish Crème.
Pasta 1 3/4 cups flour* 2 tablespoons unsweetened cocoa powder 1 pinch salt 2 extra large eggs 2 teaspoons vegetable oil Filling 4 cups whole milk ricotta cheese 2 cups heavy cream 6 tablespoons granulated sugar 1 tablespoon grated orange rind 2 tablespoons Grand Marnier 1 pinch salt Other 12 ounces bittersweet chocolate, chopped Combine the flour, cocoa, and salt in a bowl and make a well in the center. Add the eggs and oil in the center of the well and mix with a fork to form the dough. Knead the dough for 15 minutes until it is smooth and shiny, adding more flour if necessary to keep the dough from sticking. Wrap well with plastic wrap and let it rest for 30 minutes. Roll the pasta out by hand or with a machine and cut into eight 4 1/2 x 11-inch strips. Cook two strips at a time in boiling salted water. Cook just 20 seconds after the water returns to a boil. Plunge the noodles into cold water to stop the cooking. When cooled, place on towels in a single layer to drain. Combine all filling ingredients and mix until smooth. Assembly Preheat oven to 425 degrees F with the rack in the upper third of the oven. Generously butter an 11 x 8 x 2-inch pan. Alternate layers of noodles, cheese filling and chocolate, ending with a cheese layer. Bake for 20 to 25 minutes until the top is lightly colored. Let the lasagna stand for 10 minutes to solidify, then serve warm. * or 1 cup flour plus 3/4 cup semolina or pasta flour
1 cup milk 16 ounces bitter or semisweet chocolate, finely chopped 1 cup butter or margarine (optional) 2 tablespoons brandy 1 tablespoon vanilla extract 8 egg yolks Whipped cream, raspberries, puréed sweetened raspberries Heat oven to 350 degrees F. Coat 9-inch springform pan with nonstick cooking spray. Heat milk in large heavy saucepan over low heat until tiny bubbles form around edge of pan. Add chocolate; heat, stirring occasionally, until melted and smooth. Stir in butter, brandy and vanilla extract until butter is melted. Remove from heat. Whisk small amount of chocolate mixture into egg yolks in small bowl. Whisk yolk mixture back into mixture in saucepan. Pour mixture into prepared pan. Bake for 20 minutes or until just set in center. Remove to wire rack to cool completely. Cover and refrigerate. To serve, loosen side of pan and remove. Serve with whipped cream, raspberries and puréed raspberries for a sauce, if desired.
3/4 cup all-purpose flour 1/4 cup plus 2 tablespoons unsweetened cocoa powder 2 tablespoons granulated sugar 1 1/4 cups milk 2 large eggs 1/2 recipe Kahlúa Chocolate Pudding Put all ingredients except pudding in a food processor fitted with the metal blade or in a blender and process for 1 minute. Scrape down the sides of the container and process for 10 seconds. Transfer the batter to a bowl and let rest in the refrigerate for 30 minutes. Heat a nonstick crepe pan or sauté pan over medium-high heat for 1 minute. Add 1/2 cup of the batter to the pan, tilting it so the batter coats the bottom in a thin film. Pour any excess batter back into the bowl, and cook the pancake for about 2 minutes, until the top looks set but not dry and you can lift up the pancake with a rubber spatula and your fingers. Place the crepe cooked side up on a sheet of wax paper, and repeat with the remaining batter, for a total of 6 crepes. Stack the crepes between sheets of wax paper. Preheat oven to 400 degrees F. Lightly butter a cookie sheet. Place a crepe, cooked side up, on a work surface. Place 1/2 cup of the pudding about one-third of the way up from the bottom. Spread it into a rectangle across the crepe, leaving 1-inch borders. Fold the bottom of the crepe up over the pudding, then fold over the sides. Roll the enchilada up and place seam side down on the prepared cookie sheet. Repeat with remaining crepes and pudding. Cover and refrigerate (up to 1 day in advance). Bake enchiladas for 5 to 7 minutes, just until warmed through. Serve immediately. Kahlúa Chocolate Pudding 4 ounces semisweet chocolate, chopped 2 tablespoons unsalted butter 2 tablespoons cornstarch 1/4 cup unsweetened cocoa powder 3/4 cup granulated sugar 3 1/2 cups milk 2 large eggs 3 large egg yolks 1/4 cup Kahlúa Melt chocolate and butter in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just-simmering water. Remove from heat. In a medium-size bowl, whisk cornstarch, cocoa and 1/4 cup of the sugar into 1/2 cup of the milk. In a medium-size heavy-bottomed saucepan, combine remaining 3 cups milk and 1/2 cup sugar and bring just to a scald over medium heat. Whisk the hot liquid into the cornstarch mixture, then return the mixture to the saucepan and cook, whisking constantly and scraping the bottom of the pan, until tiny bubbles boil up for 10 seconds. Remove from the heat. Put the eggs and egg yolks into the medium bowl. Whisking gently, but constantly, slowly drizzle 1 cup of the hot liquid into them. Return everything to the saucepan and cook, whisking constantly and scraping the bottom of the pan, until tiny bubbles boil up for 3 seconds. Remove from the heat and stir in the Kahlúa. Strain pudding through a fine sieve into a bowl. Thoroughly stir in the melted chocolate mixture. Divide pudding among 8 serving bowls. Place a piece of wax paper directly on the surface of each one to prevent a skin from forming. Let cool for 2 to 3 hours, then refrigerate until chilled.
Whole graham crackers 2 small boxes instant French vanilla pudding 3 cups milk 1 (8 ounce) container Cool Whip® 2 ounces Bakers' chocolate 2 tablespoons butter 2 tablespoons white Karo® syrup 3 tablespoons milk 1 teaspoon vanilla extract 1/2 cup confectioners’ sugar Lightly grease a 13 x 9-inch pan. Line with whole graham crackers. Mix pudding with milk. Beat well. Add Cool Whip® and fold all together. Add one-half of this mixture on the first layer of crackers. Add a second layer of graham crackers. Add the remaining pudding mix. Add another layer of graham crackers, then ice. For icing, melt the Bakers' chocolate. Beat well the melted chocolate, butter, Karo® syrup , 3 tablespoons milk, vanilla extract and confectioners' sugar. Spread icing. Let dessert set in refrigerator for 48 hours before serving.
1 box graham crackers 2 small boxes French vanilla pudding (instant) 1 (8 ounce) container Cool Whip® 1 can chocolate cake icing 3 cups milk Layer bottom of a 13 x 9-inch cake pan with graham crackers. In a medium-size mixing bowl, combine pudding with milk and mix at medium speed for 2 minutes. Fold in Cool Whip. Put half of mixture into pan. Add another layer of crackers and then top with remaining pudding mixture. Put layer of crackers on top and cover with cake icing. Let sit overnight or all day in refrigerator.
2 dozen ladyfingers, split lengthwise 1/4 cup Kahlúa 12 (1 ounce) squares semisweet chocolate 16 ounces cream cheese, softened 1/2 cup granulated sugar 3 eggs, separated 2 teaspoons vanilla extract 2 cups whipping cream, whipped Garnishes: sweetened whipped cream, chocolate curls and maraschino cherries Brush cut side of ladyfingers with Kahlúa. Line bottom and sides of a 9-inch springform pan with ladyfingers, placing rounded sides of ladyfingers toward pan. Set prepared pan aside. Place chocolate squares in the top of a double boiler. Bring water to a boil over medium heat. Reduce heat to low. Cook until the chocolate melts. Cool. Beat cream cheese and sugar at high speed of an electric mixer until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add melted chocolate and vanilla extract, stirring until smooth. Beat egg whites (at room temperature) at high speed of electric mixer until stiff peaks form. Fold egg whites and whipped cream into chocolate mixture; pour into prepared pan. To store: Cover and refrigerate at least 8 hours and up to 24 hours. To serve: Carefully remove sides from pan. Garnish, if desired. Serves 8.
Dessert Cups 10 ounces white chocolate, cut into pieces 8 small round balloons, thoroughly washed and dried 8 spring clips Raspberry Fool 3 cups chopped raspberries 3/4 cup granulated sugar 1 tablespoon arrowroot 1 cup heavy cream, whipped Melt chocolate in a small saucepan over low heat, stirring constantly. Pour onto a12 inch square of foil. Cool until lukewarm but still melted (melted chocolate must be cooled to lukewarm to prevent balloons from bursting.) Meanwhile, line cookie sheet with foil. Inflate each balloon to 3 1/2 inches, twisting top and securing with sprig clip (do not tie into knot). Roll bottom of each balloon in chocolate, rocking back and forth across bottom and 1/3 up sides to form bottom and sides of cup. Stand each coated balloon on foil lined cookie sheet. Refrigerate until set. Place half the chopped raspberries in a food processor bowl; process until smooth. In small saucepan, combine sugar and arrowroot; mix well. Add raspberry puree. Bring to a boil over medium heat, stirring constantly until thickened. Boil 1 minute. Transfer to a medium bowl. Add remaining chopped raspberries; mix well. Refrigerate until thoroughly chilled. To remove balloons from chocolate cups, hold opening of one balloon with one hand and remove clip, slowly letting out air; carefully remove balloon. Repeat with remaining balloons. To serve, place cups on 6 individual serving plates. Gently fold whipped cream into chipped raspberry mixture; spoon mixture into cups. Makes 6 servings.
16 (1 ounce) squares semisweet chocolate 2/3 cup butter 5 large eggs 2 tablespoons granulated sugar 2 tablespoons flour 2 cups fresh raspberries 2 cups water 1/4 cup granulated sugar 2 tablespoons cornstarch 2 tablespoons water Whipped cream Garnish: fresh raspberries Line the bottom of a 9-inch springform pan with parchment paper; set aside. Combine chocolate and butter in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Gradually add chocolate mixture to eggs, beating at medium speed of electric mixer 10 minutes. Fold in 2 tablespoons sugar and flour. Pour mixture into prepared pan. Bake at 400 degrees F for 15 minutes. Cake will not be set in center. Remove from oven; cover and chill thoroughly. Combine 2 cups fresh raspberries, 2 cups water, and 1/4 cup sugar in a large saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 30 minutes, stirring occasionally. Pour raspberry mixture through a wire-mesh strainer into a bowl, discarding seeds. Return raspberry mixture to pan. Combine cornstarch and 2 tablespoons water; add to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil, stirring constantly, 1 minute. Cool completely. To serve, spoon 2 to 3 tablespoons raspberry sauce onto each individual dessert plate; place wedge of chocolate dessert on sauce. Top each wedge with a dollop of whipped cream. Garnish, if desired.
Crust 2 cups flour 1/2 cup brown sugar 1 cup butter or margarine 1 cup nuts, chopped Mix all ingredients together as for pie dough. Add nuts. Press into bottom of a 13 x 9-inch cake pan. Bake 15 minutes at 375 degrees F or until lightly browned. Cool, then crumble. Filling 8 ounces cream cheese 1 cup confectioners' sugar 1 (8 ounce) container Cool Whip® 1 small box chocolate pudding mix 1 cup nuts, finely chopped Blend cream cheese, Cool Whip® and sugar. Prepare pudding mix as directed on package. Cover bottom of cake pan with 1/2 the crumb mixture. Spread cream cheese mixture over crumbs. Spread pudding mixture over cream cheese mixture. Top with more Cool Whip® if desired; then sprinkle nuts over top. Chill before serving. Variation Crust can be made by using crushed Pecan Sandies cookies, thus eliminating the first step.
Brownie Shell 2/3 cup butter or margarine 4 ounces semisweet chocolate 2 cups granulated sugar 4 eggs, well beaten 1 1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon vanilla extract Melt butter with chocolate in saucepan over low heat. Remove from heat and add sugar and eggs. Combine flour, baking powder and salt and beat into chocolate mixture. Add vanilla. Line a greased 15 x 10-inch jellyroll pan with wax paper. Pour in batter and spread evenly. Bake at 350 degrees F for 12 to 15 minutes or until cake springs back when lightly touched. Cake should be soft, not crisp. Turn out on rack and cool. Invert on towel and peel off paper. 12 ounces semi-sweet chocolate squares or pieces 1/4 cup strong coffee 2 eggs, separated 1/4 cup coffee liqueur 3 tablespoons granulated sugar 1/4 cup whipping cream Brownie Shell Chocolate Glaze Chocolate curls Combine chocolate and coffee in top of double boiler and melt over hot water. Remove from heat. Beat egg yolks until page yellow in color and stir in some of the chocolate mixture. Return to chocolate in pan, stirring until smooth. Gradually stir in liqueur and cool. Beat egg whites until foamy. Gradually add sugar and beat until stiff. Whip cream until stiff. Fold cream into cooled chocolate mixture, then fold in egg whites. Line bottom and sides of a greased 9-inch square baking dish with brownie shell, cutting strips for sides and a 9-inch square for bottom of mold. Turn filling into cake-lined mold and cover with plastic wrap. Chill 3 to 4 hours or until firm. Invert onto serving platter. Glaze with Chocolate Glaze. Let glaze set and decorate with chocolate curls. Cut in very thin slices to serve. Makes 20 to 30 servings. Note: To make chocolate curls, bring 1 ounce square of semisweet chocolate to room temperature. With a vegetable peeler, scrap thin curls of chocolate from sides of square onto wax paper. Chocolate Glaze 4 ounces semisweet chocolate 3 tablespoons strong coffee Combine chocolate and coffee in top of double boiler and melt over hot water.
16 fluted paper baking cups 1 (12 ounce) package semisweet chocolate chips 2 tablespoons shortening 1 (3 or 3 1/4 ounce) box regular vanilla pudding mix 1 envelope unflavored gelatine 1 teaspoon instant coffee powder 2 cups half-and-half 1 cup heavy cream, whipped Chocolate sprinkles 16 maraschino cherries, drained Same day or several days before serving: Put cups in muffin tins. In double boiler over hot, not boiling water, melt chocolate pieces with shortening; keep warm. Starting from top rim of each paper cup, drizzle chocolate 1 heaping teaspoon at a time down inside of cup. About 3 teaspoons will cover entire inside of each cup. Refrigerate. Early on serving day; remove a few cups at a time from refrigerator. Gently, but quickly peel paper away from each, leaving a chocolate cup. Refrigerate. In medium saucepan, combine pudding mix, gelatine and coffee powder. Stir in half-and-half. Cook as label directs. Cover surface with wax paper and refrigerate until cool. With rubber spatula gently fold whipped cream into mixture. Fill chocolate cups and refrigerate. Sprinkle each cup with chocolate sprinkles; top each with a cherry.
1/2 cup granulated sugar 2 envelopes unflavored gelatine 1 3/4 cup milk 2 cups sour cream 1 teaspoon vanilla extract 1/4 cup flaked coconut 25 pieces chocolate caramels 1/4 cup cream evaporated milk 1 quart fresh strawberries In saucepan, combine sugar and gelatine. Stir in milk. Heat until warm and gelatine dissolves. Remove from heat; cool to lukewarm. Stir in sour cream, vanilla extract and coconut. Pour 2 cups mixture into oiled an 5- to 6-cup ring mold. Set remaining sour cream mixture aside. Chill mold until mixture begins to set. Meanwhile, heat caramels and cream or evaporated milk in heavy saucepan, stirring constantly until mixture is smooth. Cool to lukewarm. Stir in reserved sour cream mixture. Spoon over partially set layer in ring mold. Chill several hours or overnight. Run knife blade between mold and contents to loosen. Turn onto serving plate. Fill center with strawberries. Chill until ready to serve.
8 ounces cream cheese 1/2 cup (1 stick) margarine 1/2 teaspoon vanilla extract 3/4 cup confectioners' sugar 2 tablespoons brown sugar 1 cup mini chocolate chips 1 cup chopped pecans 1 box graham crackers Set out cream cheese and margarine until room temperature. Mix together cream cheese, margarine, vanilla extract, both sugars and chocolate chips. Roll into a ball and refrigerate several hours. Just before serving, roll ball in chopped pecans. Serve with graham crackers.
14 ladyfingers, split 1 envelope unflavored gelatine 1/2 cup cold milk 8 ounces cream cheese, softened 2/3 cup granulated sugar 1 teaspoon vanilla extract 1/4 cup maraschino cherries, chopped 1/8 teaspoon almond extract 1/4 cup Hershey’s® Cocoa 1 1/2 cups chilled whipping cream Sweetened Whipped Cream Maraschino cherries Line a 9 x 5-inch loaf pan with aluminum foil. Place ladyfingers on bottom and sides of foil-lined pan, cutting to fit where necessary. Set aside. In small saucepan, sprinkle gelatine over milk. Let stand 2 minutes to softer. Over low heat, cook, stirring constantly, until gelatine is completely dissolved, about 5 minutes. In large mixer bowl, beat cream cheese, sugar and vanilla extract until smooth. Blend in gelatine mixture; mix well. Remove 1/3 cup mixture to small bowl; stir in cherries and almond extract. Add cocoa to remaining mixture in large bowl, blending well. In small mixer bowl, beat whipping cream until stiff. Fold 1/2 cup whipped cream into cherry mixture. Fold remaining whipped cream into chocolate. Spoon half of chocolate mixture into prepared pan. Using large serving spoon, make deep depression down the length of chocolate mixture in pan. Spoon cherry mixture into depression, mounding slightly. Spoon in remaining chocolate mixture. Cover; refrigerate until set, about 4 hours. To serve, unmold onto serving plate. Garnish with Sweetened Whipped Cream and maraschino cherry. Sweetened Whipped Cream In small mixer bowl, beat 1/2 cup chilled whipping cream, 1 tablespoon confectioners' sugar and 1/2 teaspoon vanilla extract until stiff.
1 (18.25 ounce) box chocolate fudge cake mix Sugar cubes Cherry Rum Sauce 1 cup cherry pie filling (canned) 1/4 cup rum or 2 tablespoons rum flavoring Bake cupcakes as directed on cake mix. In small bowl, soak sugar cubes in warm rum. Remove paper baking cups. Pour Cherry Rum Sauce over cupcakes. Place sugar cube on each. Ignite immediately. Cherry Rum Sauce: In saucepan heat cherry pie filling. Remove from heat; stir in rum or rum flavoring.
Chocolate Cheesecake 12 (8 ounce) packages cream cheese, softened 4 1/2 cups granulated sugar 1 cup HERSHEY'S Cocoa 2 tablespoons vanilla extract 12 whole eggs 48 (10-inch) flour tortillas Powdered sugar HERSHEY'S CHOCOLATE AVENUE Fudge Topping Heat oven to 350 degrees F. Line three 13 x 9-inch pans with foil for easy removal after baking. Lightly spray foil with vegetable oil spray. Beat cream cheese, sugar, HERSHEY'S Cocoa and vanilla extract until smooth. Gradually add eggs, beating well after each addition. Pour 3 cups batter (about 24 ounces) into each prepared pan. Bake 35 to 40 minutes (convection oven: 15 to 20 minutes) or until center is almost set. Cool completely. Freeze cheesecake for easier cutting. Cut each cheesecake into 16 pieces approximately 4 1/2 inch x 1 1/2 inch. Place one cheesecake piece in center of each tortilla. Fold tortilla edges over narrow ends of cheesecake. Starting at one unfolded edge, roll tortilla and cheesecake toward other end; fasten edge with wooden pick. Refrigerate until ready to fry. (Flautas may be frozen but should be thawed before frying.) Heat fryer to 325 degrees F. Fry flautas until golden brown and small bubbles form on tortilla. Drain well; remove wooden picks. Cut flautas on the bias into 2 or 3 pieces. Arrange on serving plate; sprinkle with powdered sugar and serve with HERSHEY'S CHOCOLATE AVENUE Fudge Topping.
3 packages ladyfingers 1 pound Ricotta cheese 2 cups (1/2 pint) whipping cream 1/4 cup miniature chocolate chips 1/2 cup confectioners' sugar 1 teaspoon vanilla extract 1 small box Jell-O chocolate pudding mix Cold Espresso coffee, rum or chocolate milk 1/4 cup ground nuts (optional) Make chocolate pudding and cool. Line 8 x 10-inch pan with ladyfinger halves. Sprinkle ladyfingers with liquid of your choice (coffee, rum or chocolate milk). Strain Ricotta cheese through sieve. Mix with confectioners' sugar, vanilla extract, nuts and chocolate chips. Beat well with wooden spoon. Whip 1 carton of whipping cream until stiff, then fold cream into Ricotta mix. Spread this mixture on the moistened ladyfingers, then add another layer of ladyfinger halves on top of Ricotta mixture. Sprinkle with chosen liquid. Beat remaining carton of whipping cream until stiff. Fold this in completely cooled chocolate pudding. Spread this mixture over other layer of ladyfingers and refrigerate 5 to 6 hours or overnight. When ready to serve sprinkle top of cake with confectioners' sugar and cut into squares.
2 1/2 cups Pillsbury Thick n' Fudgy Deluxe Walnut Brownie mix 1/4 cup oil 3 tablespoons water 1 egg 9 ounces Pillsbury Chocolate Chunk Cookie Dough 1 (9-inch) Pillsbury Pie Crust 3 ounces shelled walnuts 1 (15.6 ounce) Pillsbury Creamy Supreme Frosting with Sprinkles Heat oven to 350 degrees F. In a medium bowl, combine brownie mix, oil, water and egg. Mix with wire whisk until smooth and set aside. Cut cookie dough into 1/4-inch slices. On a lightly greased cookie sheet, lay pie crust out flat, spread brownie mix in center of pie crust 2 to 3 inches in width. Lay cookie slices, sides touching, on top of brownie mix. Sprinkle 3 ounces walnuts on top. Fold ends of pie crust one side overlapping the other like a burrito, leaving the ends open. Bake at 350 degrees F for 30-35 minutes, or until pie crust is golden brown. When finished baking, immediately spread a thin coat of frosting on top. Cool 10 minutes, or until completely cooled. Spread frosting on thicker and sprinkle with the sprinkles that came with the frosting. Slice in 1-inch portions. Serves 6-7.
Lightly grease (with butter) a 9 x 13 x 2-inch baking pan (see Note below). Preheat the oven to 350 degrees F. Have ready a clean cloth towel on which to place cooked blintzes. Blintzes 3 eggs 1/2 teaspoon salt 1 1/2 cups water 3/4 cup cake meal In a mixing bowl, beat eggs and salt. Alternately add water and cake meal (several spoonsful at a time of each) beating until smooth. Lightly butter an 8-inch skillet. Heat skillet over medium heat. For each blintz, pour about 3 tablespoons of batter into the skillet; quickly rotate the pan to coat the bottom of the skillet evenly. Return the pan to medium heat, and cook blintz until lightly browned. Invert skillet over cloth towel; blintz will fall onto towel cooked-side up. Repeat until all blitzes are made. Filling 1 3/4 cups (15 ounces) ricotta cheese (if not Kosher for Passover, substitute cottage cheese or blend of cottage cheese with farmer and/or cream cheese) 1 egg 1/3 cup granulated sugar 1/4 cup cocoa powder 1/4 teaspoon almond extract Dash of salt Stir all ingredients together in mixing bowl until well-blended. To Compose and Bake* Blintzes: *Note: Blintzes may be fried in butter or oil, if desired, instead of baking. Place each blintz browned side up. Place a heaping tablespoon of chocolate filling in the center of each blintz. Fold in the sides and the ends, forming a square package. Makes 14 - 16. For Baking 1 tablespoon sugar 2 tablespoons butter, cut into small pieces Arrange blintzes, seam side down, in prepared pan. Sprinkle sugar over the top. Dot with butter. (May be prepared ahead to this point.) Bake in preheated 350 degree F oven for 15-20 minutes, or until heated through. Serve immediately after baking, with Raspberry Sauce. Raspberry Sauce 1 (10 ounce) package frozen red raspberries in light syrup Thaw raspberries and drain, reserving liquid. Purée the raspberries and strain to remove seeds (discard seeds). Stir small amounts of reserved liquid into the purée in the quantity necessary to achieve desired consistency.
Chocolate chips Bananas, cut into 1 1/2-inch pieces Flour tortillas Cinnamon and sugar mix (1 cup sugar mixed with 3 tablespoons cinnamon) Vegetable oil Place banana piece in center of tortilla. Place chocolate chips around. Fold and roll up. Seal edges with water. Fry in oil until browned, crispy and blistered. Drain on paper towels and then roll in cinnamon/sugar mix. Serve with ice cream if desired.
7 ounces bittersweet chocolate, chopped 1/2 cup heavy cream 4 tablespoons raspberry brandy 1/2 cup confectioners' sugar plus extra for dusting 8 (10 x 20-inch) sheets phyllo dough 1/2 cup sweet butter, melted 1 recipe Cocoa Sponge Cake or commercial pound cake cut 1/2 inch thick with a cookie cutter 1 pint raspberries Cocoa Sponge Cake 1 tablespoon sweet butter 1 tablespoon all-purpose flour 4 egg whites 1/2 cup granulated sugar 4 egg yolks 1/2 cup flour sifted together with 1/4 cup cocoa powder Preheat oven to 350 degrees F. Brush an 8-inch springform cake mold with the butter and dust with the flour. With an electric mixer, whip the eggs whites, slowly adding the sugar, and continue to whip until stiff. With a spatula, fold in the egg yolks, then gradually incorporate the sifted cocoa/flour mixture. Pour the batter into the cake mold and bake in the oven for 15 to 18 minutes. Remove from heat when done and unmold on a pastry rack to cool. Place the chopped chocolate in a bowl. Bring the cream to a boil in a small saucepan and pour over the chocolate. Stir until the chocolate has melted, add 2 tablespoons of the raspberry brandy, and combine until smooth. Set the chocolate ganache aside to cool. Bring 1/3 cup water to a boil in a small pot, add the confectioners' sugar, and stir until dissolved. Add the remaining 2 tablespoons raspberry brandy and remove the raspberry syrup from heat. To assemble, spread 1 sheet of phyllo dough on a work surface, brush with a thin coasting of the melted butter, dust with sifted confectioners' sugar, and cover with a second sheet. Brush with the melted butter again and dust with the sugar. Cut the rectangular phyllo dough into 3 equal strips, about 6 1/2 inches wide by 10 inches long. Place a disk of chocolate cake in the center of each strip and moisten each disk with a little of the raspberry syrup. Cover each disk with a generous spoonful of the chocolate ganache and place 8 to 10 raspberries on top. First, fold one end of the phyllo dough over fully encasing the chocolate and raspberries. Repeat this process until you have made 12 packages. Brush each one with butter and refrigerate or freeze until ready to bake. Preheat oven to 400 degrees F. Place the packages on a greased baking sheet and sprinkle with more sugar. Bake for 8 to 10 minutes or until lightly browned. Keep warm. Top each fontaine with the remaining raspberries and serve hot.
Chewy Chocolate Cookies 1 cup all-purpose shortening 3/4 cup granulated sugar 3/4 cup light brown sugar 2 tablespoons heavy cream 1 teaspoon pure vanilla extract 2 eggs 3/4 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup rolled oats 1/4 cup corn flakes, crushed (see tips) 2 tablespoons pecans, chopped very small 1/2 cup shredded coconut 2 tablespoons cocoa powder Preheat oven to 350 degrees F. Sift together flour, baking soda, baking powder, salt, and cocoa powder, then set aside. In the bowl of a stand-up mixer, using the paddle attachment, cream together the shortening and the sugars. Add the heavy cream and vanilla extract. Add eggs, one at a time, creaming well after each addition. Scrape down sides of bowl. Gradually add sifted dry ingredients to mixture, blending well. Remove bowl from mixer and fold remaining ingredients into dough. Place marble-size portions of dough on a cookie sheet lined with parchment paper or with a silpat (see tips). Be careful not to place portions too close together, as these cookies will spread out into a flat circle (see tips). Bake in a preheated oven for 8-10 minutes, until they appear flat and crisp. Allow to cool slightly on cookie sheet, then carefully transfer cookies to a cooling rack. Yield: approximately 60 (3-inch) round cookies. Tips: 1. To crush corn flakes, simply place them in a Ziploc bag and, using a rolling pin, finely crush them. Measure them after they have been crushed. 2. Silpats are cookie sheet liners that can be reused over and over again. They can be found at specialty kitchen supply shops or at restaurant supply stores. 3. Also available at specialty shops or restaurant supply stores are portion scoops (which look like ice-cream scoops). These are great for scooping cookie dough. For these cookies, use a #100-size portion scoop. 4. If using a cookie sheet measuring, 12 x 17-inches, space portions of dough 3 across by 4 down. 5. Do not make these cookies if there is high humidity in the air. Cranberry Caramel Sauce 1/2 cup water 3/4 cup cranberry juice concentrate 1/4 cup heavy cream 2 cups granulated sugar In a small saucepan, bring the water, cranberry juice, and cream to a boil and keep the mixture warm. In a dry, medium-size, heavy saucepan, cook the sugar over moderate heat until it is a deep amber color. Remove from heat immediately (see tips). Very carefully and slowly, whisk the warm cranberry mixture into the melted sugar (see tips). Serve either slightly warm or cold. Yield: approximately 2 cups of sauce. Tips: 1. When sugar has completely melted, it quickly turns from a light amber color to a dark brown. The darker the caramel, the more bitter the taste. Be careful to remove from the heat at the point that it reaches a deep amber color, adding the warm cranberry mixture immediately. 2. Sugar melts to form caramel at 320 degrees F, so be extremely careful throughout this process not to splash it onto your skin. It is a good idea to have a bowl of ice nearby just in case it does get on your skin. 3. When adding the cranberry mixture to the caramel, be extremely careful. Add it slowly, while whisking. The cranberry mixture tends to bubble up immediately once it hits the hot caramel. Cranberry Compote 1 cup sun-dried cranberries 1/2 cup light brown sugar 2/3 cup water 2 tablespoons brandy, good tasting quality 1/4 teaspoon ground ginger 2 tablespoons unsalted butter 1 teaspoon pure vanilla extract 2 tablespoons heavy cream In a medium-size saucepan, place cranberries, sugar, and water. Bring to a boil, then reduce heat to a simmer. Continue to cook until cranberries are soft and there is very little liquid remaining. Remove from heat. Stir in remaining ingredients, blending well. To serve: Bring compote up to a warm temperature before serving. Place three scoops of your favorite ice cream in the center of a plate. Stack three cookies and top with compote. Garnish with compote and caramel sauce.
4 uncooked lasagna noodles Streusel, below 16 ounce cream cheese, softened 1/2 cup granulated sugar 1/2 cup milk 1/2 teaspoon almond extract 2 eggs 1 (21 ounce) can cherry pie filling Preheat oven to 325 degrees F. Grease an 11 x 7 x 1 1/2-inch rectangular baking dish. Cook and drain noodles as directed on package. Prepare Streusel; set aside. Beat cream cheese and sugar in medium bowl with electric mixer on medium speed about 30 seconds or until fluffy. Beat in milk, almond extract and eggs on low speed about 30 seconds or until smooth. Spread about 1/2 cup of the pie filling in baking dish. Top with 2 noodles. Pour half of the cream cheese mixture (about 1 1/2 cups) over noodles. Spread half of the remaining pie filling (about 3/4 cup) over cream cheese mixture. Repeat layers, starting with remaining 2 noodles. Sprinkle with Streusel. bake 50-55 minutes or until knife inserted in center comes out clean. Let stand 15 minutes. Serve warm or cool. Cover; refrigerate any remaining dessert. Serves 6. Streusel 1/4 cup quick-cooking or old-fashioned oats 1/4 cup packed brown sugar 1/4 cup chopped pecans 3 tablespoons softened butter 1 tablespoon flour Mix together all ingredients until crumbly.
1/2 cup Marshmallow Crème 1/2 cup dried, tart cherries 1/4 cup semi-sweet chocolate chips 12 graham cracker squares In a small bowl, combine Marshmallow Crème, cherries and chocolate chips; mix well. Place 6 of the graham cracker squares on a microwave-safe plate. Spoon a heaping tablespoon of marshmallow mixture on each cracker. Top with remaining crackers. Microwave, uncovered, on HIGH (100% power), for 30 to 45 seconds or until marshmallow mixture is soft and warm. NOTE: To prepare in conventional oven, place 6 of the graham crackers in an ovenproof baking dish. Proceed as above and bake in a preheated 350 degree F oven for 2 to 3 minutes or until marshmallow mixture is soft and warm. Makes 6 servings.
3 cups cooked long grain rice 1/2 cup chopped pecans 8 ounces cream cheese, softened and divided 1 (21 ounce) can cherry or strawberry pie filling 1 cup confectioners' sugar 1 (12 ounce) container frozen whipped topping, thawed and divided 1 small box instant coconut cream pudding mix 3 cups cold milk 1 cup flaked coconut, toasted In a bowl, combine rice, pecans and a third of the cream cheese; mix well. Spread into a greased 13 x 9-inch baking dish. Refrigerate for 30 minutes; spread with pie filling. Refrigerate for 15 minutes. In a bowl, combine sugar and remaining cream cheese. Fold in half of the whipped topping; spread over pie filling. Refrigerate for 30 minutes. In a mixing bowl, beat pudding mix and milk for 2 minutes or until thickened. Pour over top; refrigerate for 30 minutes. Spread with remaining whipped topping; sprinkle with coconut. Yields 16 to 20 servings.
Lasagna 8 pieces lasagna, uncooked 1 (20 ounce) can peach pie filling 1 (20 ounce) can cherry pie filling 1 cup part-skim ricotta cheese 1/4 cup egg substitute 1 teaspoon almond extract 1/4 cup granulated sugar Topping 6 tablespoons flour 1/2 teaspoon cinnamon 3 tablespoons margarine 6 tablespoons brown sugar 1/4 cup quick oats Dash nutmeg Servings: 12 to 15 Prepare lasagna according to package directions; drain. Spread can of peach pie filling in a greased 13 x 9-inch pan. Layer 4 pieces of lasagna over apples. In a bowl, mix together cheese filling ingredients: ricotta cheese, egg substitute, almond extract and white sugar; spread evenly over lasagna and top with the remaining 4 pieces of lasagna. Spoon can of cherry pie filling over lasagna. In a small bowl, crumble together topping ingredients. Sprinkle over cherry filling. Bake at 350 degrees F for 45 minutes. Let stand 15 minutes. Cut into serving pieces and top with a dollop of sour cream mixture.
2 cans cherry pie filling 8 lasagna noodles, cooked 1 container ricotta cheese 3 eggs 1/2 cup granulated sugar 1/3 cup all-purpose flour 1/3 cup plus 3 tablespoons firmly packed light brown sugar 1/4 cup quick-cooking or old-fashioned rolled oats 3 tablespoons butter, softened 1/2 teaspoon ground cinnamon 1/2 cup sour cream Preheat oven to 350 degrees F. Coat a 9 x 13-inch dish with cooking spray. Spread 1 can of pie filling in the bottom of the dish. Layer four noodles evenly over the filling. In a medium bowl, combine the ricotta, eggs, and granulated sugar. Mix well. Spread over the noodles and top with the remaining four noodles. Top with remaining pie filling. In a small bowl, combine flour, 1/3 cup brown sugar, the rolled oats, butter and cinnamon until crumbly. Sprinkle over pie filling and bake for 40 to 45 minutes, or until heated through. Allow to cool for 15 minutes. Meanwhile, in a medium bowl, combine the sour cream and the remaining 3 tablespoons of brown sugar; mix well. Drizzle over the top of the lasagna and serve warm.
2 cans cherry pie filling 8 lasagna noodles, cooked 1 container ricotta cheese 3 eggs 1/2 cup granulated sugar 1/3 cup all-purpose flour 1/3 cup plus 3 tablespoons firmly packed light brown sugar 1/4 cup quick-cooking or old-fashioned rolled oats 3 tablespoons butter, softened 1/2 teaspoon ground cinnamon 1/2 cup sour cream Preheat oven to 350 degrees F. Coat a 9 x 13-inch dish with cooking spray. Spread 1 can of pie filling in the bottom of the dish. Layer four noodles evenly over the filling. In a medium bowl, combine the ricotta, eggs, and granulated sugar. Mix well. Spread over the noodles and top with the remaining four noodles. Top with remaining pie filling. In a small bowl, combine flour, 1/3 cup brown sugar, the rolled oats, butter and cinnamon until crumbly. Sprinkle over pie filling and bake for 40 to 45 minutes, or until heated through. Allow to cool for 15 minutes. Meanwhile, in a medium bowl, combine the sour cream and the remaining 3 tablespoons of brown sugar; mix well. Drizzle over the top of the lasagna and serve warm.
Shortbread 1 1/2 cups flour 2 tablespoons granulated sugar 1/2 cup butter Mix together and press gently into an 11 x 7-inch glass baking dish. Bake at 350 degrees F for 25 minutes. Cool. Filling 1 box vanilla pudding 1 (No. 2) can sour cherries 1/2 cup granulated sugar 1 tablespoon cornstarch Prepare vanilla pudding as per instructions on the box. Pour over the cooled shortbread. Mix remaining ingredients together and cook until thickened. Cool and spoon carefully on top of custard. Top with sweetened whipped cream, if desired.
1/2 cup butter or margarine, chilled 1 (18 1/2 ounce) box yellow cake mix 1 (21 ounce) can cherry or blueberry pie filling 1/2 cup chopped walnuts Whipped cream or ice cream (optional) In a mixing bowl, cut butter into cake mix as for pastry dough. Set aside 1 cup. Pat remaining crumbs onto the bottom and 1/2 inch up the sides of a greased 13 x 9-inch baking pan. Spread pie filling over crust. Combine the walnuts with reserved crumbs; sprinkle over top. Bake at 350 degrees F for 30 to 35 minutes. Serve warm, with whipped cream or ice cream, if desired. Yields 12 to 16 servings.
1 cup sour cream 1/3 cup brown sugar, packed 1 cup Bisquick 1 egg 1 cup milk 1 (21 ounce) can cherry pie filling 1/4 cup orange flavor liqueur Heat oven to 350 degrees F. Blend sour cream and brown sugar. Set aside. Beat Bisquick, egg and milk with rotary beater until smooth. Spoon 2 tablespoons batter into hot, lightly greased 6 or 7-inch skillet. Rotate pan until batter covers bottom. Bake until bubbles appear. Gently loosen edge. Turn and bake other side. Spoon 1 tablespoon sour cream mixture onto one half of each crepe. Roll up. Place crepes seam side down onto ovenproof platter. Bake about 5 minutes. In chafing dish or saucepan, heat pie filling until warm. Heat liqueur just until warm. Pour liqueur slowly over pie filling and ignite immediately. Do not stir. Spoon sauce and cherries over crepes.
2 1/2 cups crushed Rice Chex 2/3 cup brown sugar 1 cup coconut 2/3 cup butter or margarine, melted 1 large container whipped topping 8 ounces cream cheese, softened 1 1/2 cups confectioners' sugar 1 can cherry pie filling Mix Chex, sugar, coconut and butter together. Spread 3/4 of mixture in a 9 x 13-inch pan. Mix whipped topping, cream cheese and confectioners' sugar together and spread over crust. Spread cherry pie filling on top. Sprinkle remaining crumb mixture on top and refrigerate.
2 cups granola (any flavor), crushed 1/4 cup melted butter 8 ounces cream cheese, softened 1 (14 ounce) can sweetened condensed milk 1/3 cup lemon juice 1 teaspoon vanilla extract 1 (21 ounce) can cherry pie filling, chilled Mix granola and butter thoroughly. Reserve 2/3 cup and press the remaining granola mixture into an ungreased 9-inch square pan. Beat cream cheese in small bowl until light and fluffy. Blend in milk gradually. Stir in lemon juice and vanilla extract. Pour over granola mixture in pan. Chill. Top with pie filling and refrigerate.
1 cup graham cracker crumbs (1/4 pound graham crackers, crushed) 1/4 cup melted butter 3 tablespoons confectioners' sugar 1/2 pint whipping cream 4 cup miniature marshmallows 1 can cherry pie Filling Mix graham cracker crumbs, butter and sugar. Reserve 2 tablespoons crumb mixture and press remaining crumbs firmly into 8 x 13-inch pan. Whip cream and add marshmallows. Carefully spread 1/2 of cream mixture over chilled crust. Pour pie filling over cream. Cover pie filling with remaining cream mixture. Sprinkle with reserved crumbs. Refrigerate overnight.
1 (16 ounce) can sour cherries 3 1/2 cups sifted flour 4 teaspoons baking powder 1 teaspoon salt 2/3 cup shortening 2 1/2 cups granulated sugar, divided 2 eggs 1 1/2 cups milk 3 tablespoons cornstarch 2 tablespoons lemon juice 1/2 teaspoon almond extract Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch pan. Drain cherries, reserving juice. Cut cherries into small pieces. Sift flour, baking powder and salt together. Mix shortening, 2 cups sugar, eggs and milk; beat until smooth. Blend in flour mixture and cherries; pour into prepared pan. Bake for 25 to 30 minutes; cut into squares. Mix remaining sugar and cornstarch in saucepan. Add enough water to reserved cherry juice to make 1 1/2 cups liquid; add lemon juice and almond extract. Add to cornstarch mixture; boil for 1 minute. Serve over pudding squares, topped with whipped cream, if desired. Yield: 12 servings
3/4 cup flour 1 cup grated aged Cheddar cheese 1/4 cup butter, softened 1 medium apple, cut into 3/4-inch chunks Maple syrup for drizzling Preheat oven to 400 degrees F. Knead flour, cheese and butter until soft dough forms. Pull of pieces of dough, about 1 tablespoon in size. Flatten with hand into small circle. Place fruit in center of each and pinch to seal. When dough is all used, place pieces on parchment paper-lined cookie sheet. Bake 12 minutes. Drizzle with maple syrup and return to oven for 5 to 7 minutes, or until golden brown. Makes 4 servings (about 14 kisses).
Makes 2 servings. Fresh berries suspended in champagne gelatin keep well for several days, so prepare this grown-up dessert on a day when you have an hour or two to keep an eye on the gelatin mixture as it chills. Make sure you choose champagne flutes that are wide enough to accommodate a spoon. 1 1/4 cups champagne, chilled, divided 1/4 cup granulated sugar 1 teaspoon unflavored gelatin 1/4 cup fresh raspberries Rinse and dry two champagne flutes. In a small saucepan, heat 1/4 cup champagne with sugar and gelatin until sugar and gelatin dissolve and mixture comes to a simmer. Remove from heat and pour into a heatproof glass measuring cup. Add remaining chilled champagne. Chill until mixture just begins to mound on a spoon, one to two hours. Drop a couple of berries into each champagne flute. Pour in enough of the gelatin mixture to fill the flutes about halfway, taking care not to dribble down the sides of the glass. Drop in a few more berries. Divide the remaining gelatin mixture between the two glasses, and drop in a couple of more berries. Using a fork, gently push the berries to varying depths. Place the flutes in the refrigerator until gelatin is completely set, 1 to 2 hours.
1 1/2 cups flour Pinch of salt 3 teaspoons baking powder 1 1/4 cups granulated sugar 2 small eggs 1/2 cup water 2 cups vegetable oil Sift flour, salt, baking powder and 1/4 cup sugar together. Combine eggs and water and blend into the dry ingredients. Dip a tablespoon into a glass of cold water and then dip it into the batter for a heaping spoonful. Using a rubber spatula, slide the batter off the spoon into a deep pan or fryer with hot vegetable oil. Fry 2 or 3 puffs at a time until golden brown, about 3 minutes. Drain on paper toweling and roll in the remaining 1 cup of sugar while still hot. Makes 10 to 12 puffs.
14 ounces caramels 1 cup miniature marshmallows 1 tablespoon water 5 or 6 small apples Wooden skewers Line baking sheet with buttered wax paper; set aside. Combine caramels, marshmallows and water in medium saucepan. Cook over medium heat, stirring constantly, until caramels melt. Cool slightly while preparing apples. Rinse and dry apples. Insert skewers into apples. Dip each apple into caramel mixture, coating apples. Place on prepared sheet. Refrigerate until firm. For variety, roll apples in crushed peanuts or drizzle with melted chocolate.
1 tablespoon unsalted butter 4 Jonathan or Macintosh apples, peeled, cored and thinly sliced 3 tablespoons granulated sugar 1/4 teaspoon cinnamon 2 tablespoons pecans, chopped 1/2 cup (125ml) caramel topping Melt butter in a heavy nonstick skillet over medium-high heat. Sauté apples, sugar and cinnamon for 12 to 15 minutes, stirring frequently, or until apples begin to turn golden. When apples begin to caramelize, remove from heat. Stir in pecans. Serve with caramel topping.
2 bananas, peeled and sliced 1 tablespoon vanilla extract 2 tablespoons butter, melted 1 (8 ounce) can refrigerated crescent rolls 1 cup caramel topping Preheat oven to 350 degrees F. In a small bowl, combine bananas, vanilla extract and melted butter, until bananas are well coated. On a cookie sheet, unroll crescent rolls, creating 4 rectangles (leaving the two triangles attached to form the rectangle). Place 1/4 of banana mixture in the center of each rectangle, spreading it out a bit. Bake for 11 to 13 minutes, or until pastry is golden brown. Heat caramel topping and drizzle over dessert. Serve warm. Yield: 4 servings.
1 cup plus 2 tablespoons granulated sugar 1/2 cup water 2 cups heavy (40%) cream 8 (6- to 8-ounce) baking apples, such as Cortland or Empire Stir together sugar and water in a deep, heavy-bottomed 2- to 3-quart pot. Set over high heat; let cook at a rapid boil for 8 to 10 minutes, without stirring or shaking. When syrup starts to caramelize, swirl the pan to spread the color. The moment it reaches a dark caramel shade, remove the pan from the heat. Using oven mitts or a towel to protect your hands, pour in cream, stirring constantly with a long wire whisk as the caramel bubbles up. When the cream is incorporated and the bubbling has subsided, reheat the sauce just to a boil, still whisking. Remove from heat; let cool. Preheat oven to 350 degrees F. Peel and core apples. Slice just enough from the top and bottom of each apple so that it can balance on either side. Arrange the trimmed apples in a roasting pan, deep baking dish or casserole large enough to allow about 1 inch of space between them. The sides of the pan should be higher than the fruit. Pour the sauce over the apples; seal the dish with foil or a tight-fitting ovenproof cover. Bake for 20 minutes; then remove from oven and uncover dish. Using tongs or two large spoons, gently turn each apple upside-down. Cover; bake 20 minutes more. Turn apples over a second time, cover and bake 10 minutes. Test for doneness by pressing the sides of the apples and piercing with the point of a paring knife. The apples should be tender all the way through, but not mushy. If necessary, bake for a few more minutes. When apples are done, use a slotted spoon to stand each apple upright in a warm serving bowl. Strain the apple-caramel sauce into a saucepan; simmer over medium heat until juices evaporate and sauce returns to its original consistency. Pour or spoon an equal amount of sauce over each apple; serve immediately. Yield: 8 servings.
A little cinnamon adds spice to this rich chocolate-coffee dessert. Whipped cream and coffee-flavored chocolate candies give it the look it deserves. 1/2 cup finely crushed chocolate wafers 16 ounces semisweet chocolate, chopped, or 16 ounces (2 2/3 cups) semisweet chocolate pieces 1 cup whipping cream 1 tablespoon instant coffee crystals 1/2 teaspoon ground cinnamon 6 beaten eggs 3/4 cup granulated sugar 1/3 cup all-purpose flour 1/2 teaspoon finely shredded orange peel Unsweetened cocoa powder (optional) Powdered sugar (optional) Whipped cream (optional) Chocolate-covered coffee beans (optional) Chocolate candies (optional) Edible flowers* (optional) Grease a 9-inch springform pan. Lift and tilt the pan to coat the bottom and sides with chocolate wafer crumbs. Set aside. In a heavy medium saucepan combine chocolate, whipping cream, coffee crystals, and cinnamon. Cook and stir over low heat until the chocolate is melted. Transfer the hot mixture to a medium mixing bowl. In a large mixing bowl combine eggs, sugar, and flour. Beat with an electric mixer on medium speed about 10 minutes or until thick and lemon colored. Stir in orange peel. Fold one-fourth of the egg mixture into the chocolate mixture. Fold the chocolate mixture into the remaining egg mixture. Pour into the crumb-coated pan. Bake in a 325 degree F oven for 50 to 55 minutes or until edge is puffed about halfway to center (the center will be slightly soft). Cool in pan on a wire rack for 20 minutes. Remove sides of pan. Cool at room temperature for 4 hours. Cover and chill 4 to 24 hours or until serving time. If desired, before serving, decorate plates by sifting a mixture of cocoa powder and sifted powdered sugar over tops. Add wedges of dessert. If desired, top with whipped cream, chocolate-covered coffee beans, chocolate candies, and a flower. Makes 16 servings. NOTE: To garnish food with
1 cup sliced hulled strawberries 3 tablespoons granulated sugar 1/4 cup sweet sherry 1 tablespoon lemon juice 1 large cantaloupe In a blender or food processor, whirl strawberries until puréed (you should have 1/2 cup puree). Pour into a large bowl; stir in sugar, sherry and lemon juice. Halve cantaloupe; scoop out and discard seeds. Cut off and discard rind; cut fruit into bite-size pieces. Add melon to strawberry purée and stir until evenly coated. Cover and refrigerate for 2 hours to blend flavors. To serve, spoon fruit and purée equally into 4 large stemmed glasses.
8 apples 3 cups granulated sugar 1/2 cup white corn syrup 1/2 cup water 8 cinnamon red hot candies 1 teaspoon red food coloring Insert a wooden craft stick into the bottom of each apple. Butter a baking sheet and set aside. Combine sugar, corn syrup and water in a heavy saucepan over medium heat. Heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from heat and stir in candies and food coloring until just mixed. Holding each apple by its stick, quickly twirl in syrup, tilting pan to cover apple. Lift out of syrup, turning to allow drips to adhere to apple. Place apples on prepared baking sheet to cool completely. Makes 8 apples (8 servings).
2 tablespoon gelatine 1 1/2 cups milk 2 tablespoons granulated sugar 2 teaspoons instant coffee 2 eggs 1 cup cream 1 teaspoon cinnamon 1 tablespoon drinking chocolate Sprinkle gelatine over 1/2 cup of the milk and leave to swell. Place bowl over a pan of simmering water until gelatine has dissolved. Stir in sugar and coffee. Separate eggs. Beat egg yolks and remaining milk together. Stir coffee mixture into egg yolk mixture. Cook egg mixture over simmering water for 5 minutes stirring all the time. Remove and cool. Whip egg whites until soft peaks form. Whip cream until soft peaks form. Fold egg whites and cream into coffee custard mixture and pour into a 5 - cup bowl. Decorate with cinnamon and drinking chocolate.
1/2 cup margarine, softened 1 cup all-purpose flour 1/2 cup chopped nuts 1 cup confectioners' sugar 3 ounces cream cheese, softened 1 (9 ounce) container frozen whipped topping 1 small box instant butterscotch pudding 1 small box instant coconut cream pudding 3 cups milk Thaw whipped topping. Blend margarine, flour and nuts. Pat in bottom of 13 x 9-inch pan. Bake at 350 degrees F for 15 minutes. Cool. Cream confectioners' sugar and cream cheese until fluffy. Fold 3/4 carton of whipped topping into mixture. Spread mixture on top of crust. Mix butterscotch pudding and coconut cream pudding in bowl. Add milk and beat until thick. Spread mixture over cream cheese mixture. Spread remaining whipped topping over top. Refrigerate.
1 cup flour 2 tablespoons granulated sugar 1/2 cup butter, softened 3/4 cup chopped nuts 8 ounces cream cheese, softened 1 cup confectioners' sugar 1 (8 ounce) container Cool Whip® 2 small boxes instant butterscotch pudding mix 1 1/2 cups milk 1 1/2 cups sweetened condensed milk 1 teaspoon vanilla extract Combine flour, sugar, butter and nuts in a bowl; mix well. Press into a 13 x 9-inch baking dish. Bake at 350 degrees F for 15 minutes or until lightly browned. Cool. Blend cream cheese, confectioners' sugar and 1 cup Cool Whip® thoroughly. Spread over crust. Beat pudding mix with milk, condensed milk and vanilla extract in a mixer bowl until smooth. Spread over cream cheese layer. Top with remaining Cool Whip®. Chill for several hours. Garnish with additional nuts or coconut.
1 (10 ounce) package butterscotch chips 1/2 cup butter 2 cups graham cracker crumbs 8 ounces cream cheese 1 (14 ounce) can sweetened condensed milk 1 teaspoon vanilla extract 1 egg 1 cup chopped pecans Preheat the oven to 325 degrees F. In a medium saucepan, melt the butterscotch chips and butter over low heat. Remove from the heat. Stir in the graham cracker crumbs and mix well. Reserve 2/3 cup mixture. Press the remainder firmly into the bottom of a buttered 13 x 9-inch ovenproof glass baking dish, making a uniform layer. In a large bowl, beat the cream cheese until light and fluffy. Beat in the condensed milk, vanilla extract and egg and fold in the nuts. Pour into the prepared pan. Scatter the reserved crumb mixture evenly over the top. Bake for 25 to 30 minutes or until the cake tester comes out clean. Cool to room temperature, then chill. Serve chilled.
1 cup all-purpose flour 1/4 cup brown sugar 8 ounces cream cheese 1 cup Cool Whip® 2 cups milk 1 cup coconut 1/2 cup margarine 1 cup confectioners’ sugar 1 cup miniature marshmallows 2 boxes instant vanilla pudding 4 Butterfinger candy bars Mix flour, coconut, brown sugar and margarine until crumbly and pat into a 13 x 9-inch pan. Bake 12 to 15 minutes at 350 degrees F, stirring frequently until brown. Cool. Cream together the cream cheese, confectioners’ sugar, Cool Whip® and miniature marshmallows. Put on top of crust. Mix together the milk and pudding and put on the cream cheese layer. Put a layer of Cool Whip® atop this layer. Crumble 4 Butterfinger candy bars and sprinkle them on top of Cool Whip® layer.
3 eggs, beaten 16 ounces cream cheese 1 teaspoon vanilla extract 1/2 cup granulated sugar Vanilla wafers Pie filling (desired flavor) Combine eggs, cream cheese, vanilla extract and sugar. Beat with an electric mixer until smooth. Place one vanilla wafer in each of 24 lined muffin tins. Fill each three-quarters full with batter. Bake at 350 degrees F for 25 minutes. Cool. Centers will fall. Place two teaspoons of your favorite pie filling on top of each one.
Prepared pudding in your favorite flavors (2 or 3) Whipped cream "Treasures" like crushed Oreo cookies, M&M's, fruit slices, chocolate chips, mini marshmallows, nuts, etc. Cover the bottom of a dessert dish with various "treasures". Add a heaping spoon of whipped cream, and top it all off with a few spoons of pudding. Make sure to hide the treasures underneath!
9 precooked lasagna strips 15 ounces ricotta cheese 2/3 cup granulated sugar 1 egg 1 cup all-purpose flour 1 cup packed brown sugar 1 teaspoon cinnamon 1/2 cup butter or margarine, melted 1 pint blueberries Preheat oven to 350 degrees F. Lay three strips of lasagna noodles in bottom of greased 9-inch square baking pan. In bowl, combine ricotta cheese, sugar and egg; beat well. In separate bowl, combine flour, brown sugar, cinnamon and butter; mix well. Top lasagna noodles with one-third the blueberries and one-third the cinnamon mixture. Repeat layer twice. Bake for 45 minutes. Cool and serve. Refrigerate any leftovers.
2 cups graham crackers, crushed 1/4 cup granulated sugar 1/2 cup butter 2 eggs, well beaten 1/2 cup granulated sugar 8 ounces cream cheese 1 teaspoon vanilla extract 1 teaspoon cinnamon 1 (21 ounce) can blueberry pie filling Combine graham crackers, 1/4 cup sugar and butter. Press into bottom of a 9-inch square pan. In a bowl, combine beaten eggs and sugar. Add cream cheese and vanilla extract. Blend well. Pour over crust. Bake at 300 degrees F for 30 minutes. Remove from oven and sprinkle cinnamon over top. When cool, pour blueberry pie filling over baked mixture. Chill overnight. Serve with whipped cream. Serves 9 to 12.
Crust 1 cup flour 1/4 cup brown sugar 3/4 cup chopped nuts 1/2 cup (1 stick) butter, softened Cream butter then mix in other ingredients. Press into a 13 x 9-inch pan. Bake 15 minutes in 325 degree F oven. Cool completely. Filling 8 ounces cream cheese, softened 3/4 cup granulated sugar 1 teaspoon vanilla extract 1/2 pint whipping cream (whipped) Using mixer cream together cream cheese and sugar; gradually adding the sugar; add vanilla. Whip 1/2 pint whipping cream and fold into cream cheese mixture. Spread onto cooled crust. Topping 1 can blueberries, drained; reserving juice 1 tablespoon cornstarch 2 tablespoons granulated sugar Juice of 1 lemon 1 teaspoon butter Pour reserved blueberry juice into saucepan. Add cornstarch and sugar; stir to blend. Add lemon juice and butter. Heat until thickened. Remove from heat; add blueberries. Cool and spread over filling.
1 cup sour cream 1/2 cup brown sugar 1 teaspoon vanilla extract 2 large bananas, sliced (2 cups) 2 cups blueberries (1 pint) Combine the sour cream, sugar and vanilla extract. Carefully fold in the banana and 1 1/2 cups of the blueberries. Refrigerate for 30 minutes. Serve cold, topped with the rest of the blueberries (1/2 cup). Substitute craisins in place of the blueberries. Try it with walnuts or raisin nut cereal.
1 3/4 cups graham cracker crumbs 1/2 cup granulated sugar 1/2 cup butter or margarine, melted 2 eggs 3/4 cup granulated sugar 8 ounces cream cheese, softened 2 1/2 cups milk 2 (3 3/4 ounce) boxes vanilla instant pudding mix 1/2 cup Amaretto, divided 1 1/4 cups granulated sugar 1/4 cup cornstarch 5 cups frozen blueberries, thawed 1 (8 ounce) carton frozen whipped topping, thawed Combine graham cracker crumbs, 1/2 cup sugar and butter; press into a greased 13 x 9 x 2-inch baking dish. Combine eggs, 3/4 cup sugar and cream cheese; beat with electric mixer until smooth. Spread mixture over graham cracker crumbs. Bake at 350 degrees F for 30 minutes; cool completely. Combine milk, pudding mix and 1/4 cup Amaretto; beat 2 minutes at low speed of an electric mixer. Spread over cream cheese layer. Combine 1 1/4 cups sugar and cornstarch in a large saucepan; gradually add 1/4 cup Amaretto, stirring until smooth. Stir in blueberries. Cook over medium heat, stirring constantly until thickened; then cool. Pour blueberry mixture over pudding mixture. Chill thoroughly. To serve, spread whipped topping over blueberries. Yield: 15 to 18 servings.
12 Servings Torta Crust 2 cups graham cracker crumbs 1/2 cup baking cocoa, sifted 1 cup granulated sugar 1/2 cup (1 stick) unsalted butter, melted Dark Chocolate Filling 16 ounces bittersweet chocolate, coarsely chopped 1 1/2 cups heavy cream White Chocolate Filling 16 ounces white chocolate, coarsely chopped 3 cups heavy cream 2 teaspoons unflavored gelatin 2 tablespoons cold water 1 1/2 teaspoons vanilla extract Garnish White and dark chocolate shavings or curls Preheat oven to 350 degrees F. Mix graham cracker crumbs, baking cocoa, sugar and melted butter in a bowl. Press evenly over the bottom and side of a 10-inch springform pan. Bake in the center oven rack for 5 minutes. Cool on a wire rack. Melt the bittersweet chocolate with the cream in a double boiler over hot but not simmering water, stirring to blend well. Pour into the prepared pan and chill for 30 minutes. Melt the white chocolate with 1 cup of the cream in a double boiler over hot but not simmering water, stirring to blend well. Set aside. Soften the gelatin in cold water in a small heat-proof bowl for 5 minutes. Place in a saucepan with water halfway up the side of the bowl. Heat for 3 to 4 minutes or just until the gelatin dissolves, stirring constantly, do not simmer. In a large chilled bowl of an electric mixer, beat the remaining 2 cups cream with vanilla extract until soft peaks form. Beat in the white chocolate mixture and the gelatin mixture gradually. Spread evenly over the chilled dark chocolate layer. Chill for 8 hours or overnight. Run a thin knife around the side of the pan to loosen the torta. Place on a serving plate and remove the side of the pan. Garnish with grated chocolate or chocolate curls.
Kellogg's Cocoa Krispies® Choice of filling: pudding, frozen yogurt, ice cream, nuts or raisins Prepare one batch of Kellogg's Rice Krispies® Treats. Divide warm mixture into 2 1/2-inch muffin pan cups coated with cooking spray. Evenly press mixture into individual cups. Cool. Remove from pans and fill with filling desired. If filling with pudding, frozen yogurt or ice cream, shake sprinkles over the top. Makes 16 favors.
1 sheet frozen puff pastry, thawed 1 egg, mixed with 1 tablespoon water 1 cup vanilla pudding 2 cups fresh fruit or berries, such as blueberries, strawberries, sliced kiwi or peaches Carefully unfold puff pastry sheet on a large cutting board. With a sharp knife, trim away a 1-inch wide strip from each vertical side of the pastry sheet. With a pastry brush, paint some egg mixture onto each of the cut sides, going in at least an inch. Place pastry strips on top of egg-washed dough, pressing down lightly to seal. Carefully transfer pastry to a greased cookie sheet. With the tines of a fork, prick pastry all over (this will ensure even puffing). Refrigerate dough for at least 30 minutes. While dough is chilling, preheat oven to 400 degrees F. When pastry has chilled, paint it all over with a thin layer of egg wash. Bake pastry 10 to 15 minutes, or until it is puffed and golden. Remove from oven and cool completely. When pastry is cool, fill the space between the puffed borders with vanilla pudding. Arrange fruit on top in whatever pattern you like. Serve immediately. Makes 6 to 8 servings.
2 cups vanilla wafer crumbs 1/2 cup chopped pecans 1/4 cup (1/2 stick) butter or margarine, melted 1/4 cup firmly packed brown sugar Filling 24 ounces cream cheese, softened 1/2 cup firmly packed brown sugar 2 teaspoons rum extract or 2 tablespoons dark rum 3 eggs 1/2 cup mashed ripe bananas Topping 2 bananas, sliced 2 teaspoons lemon juice 25 caramels, unwrapped (about 1/2 of 14 ounce package) 2 tablespoons milk 1 teaspoon rum extract (optional) 1/2 cup pecan halves Crust: Mix crumbs, pecans, butter and sugar. Press onto bottom of 13 x 9-inch baking pan. Filling: Mix cream cheese, sugar and rum extract with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in mashed bananas. Pour over crust. Bake at 350 degrees F for 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Topping: Toss bananas with lemon juice; arrange over cheesecake. Microwave caramels and milk in microwavable bowl on HIGH for 2 minutes; stir until smooth. Stir in 1 teaspoon rum extract, if desired. Drizzle evenly over cheesecake. Sprinkle with pecan halves. Cut into squares. Refrigerate any leftover cheesecake. Makes 2 dozen.
4 bananas 1 egg white 1 tablespoon caster sugar 2/3 cup cream, whipped Crisp biscuits to serve Mash the bananas to a smooth puree. Whisk the egg white until stiff, then whisk in the sugar. Fold the banana puree and meringue into the cream. Spoon into individual dishes and serve immediately, with crisp biscuits. Serves 4 to 6.
1 1/2 cups gingersnap crumbs 1/2 cup butter, softened, divided 1 cup confectioners' sugar 1 (20 ounce) can crushed pineapple in heavy syrup, drained (reserve 1/4 cup syrup) 3 ripe bananas (1/4-inch sliced) 8 ounces cream cheese, softened 1/2 cup chopped walnuts Mix well gingersnap crumbs and 1/4 cup butter. Press into bottom of a 9-inch square baking pan. Bake at 350 degrees F for 5 minutes; cool. In a small bowl beat sugar, remaining 1/4 cup butter and 1/4 cup pineapple syrup until smooth. Spread on crumbs. Top with banana slices; sprinkle with pineapple. Beat remaining 1/4 cup pineapple syrup with the cream cheese until smooth. Spread over pineapple; sprinkle with walnuts. Refrigerate 12 hours or overnight. To serve, cut into rectangles
1 small box vanilla wafers 8 ounces cream cheese, softened 2 egg whites 1 box confectioners' sugar 4 or 5 bananas 1 (1 pound 5 ounce) can strawberry pie filling 1 (8 ounce) can crushed pineapple 1 (8 ounce) container frozen whipped topping, thawed 1/2 cup chopped pecans Layer bottom of 13 x 9-inch dish with vanilla wafers. In a small bowl, mix cream cheese egg whites and confectioners' sugar. Pour over vanilla wafers. Slice bananas and place over cream cheese layer. Pour strawberry pie filling over bananas. Pour crushed pineapple over bananas (drain some of liquid first). Top with thawed whipped topping and pecans.
2 cups graham cracker crumbs 1/2 cup (1 stick butter), melted 2 cups confectioners' sugar 1 cup (2 sticks) butter 2 eggs 1 teaspoon vanilla extract 5 bananas (not over-ripe) 1 (20 ounce) can crushed pineapple, drained 1 large container Cool Whip® 1 cup pecans or walnuts, chopped Red maraschino cherries Layer into a 13 x 9-inch glass cake pan as follows: First layer: Mix 1 stick softened margarine with graham cracker crumbs. Press into bottom of pan. Bake at 350 degrees F for about 5 minutes. Second layer: Melt 2 sticks margarine and mix in confectioners' sugar. Beat until cool. Add eggs and vanilla extract and beat at high speed for 15 minutes. Spread over crust. Third layer: Drain pineapple, reserving juice. Slice bananas lengthwise, drenching each slice in pineapple juice to prevent darkening. Lay on banana slices. Pour on pineapple and cover with Cool Whip®. Sprinkle nuts over the top. Garnish with maraschino cherries. Chill. Freezes well.
1 box Duncan Hines Walnut Brownie Mix 8 ounces cream cheese 1 cup confectioners' sugar 3 tablespoons butter or margarine 1 teaspoon vanilla extract 1 large can pineapple chunks, drained 1 jar maraschino cherries 3 bananas 1/2 cup chocolate syrup 3 cups thawed Cool Whip Bake the brownie mix in a glass pan according to package directions. Let cool. Meanwhile, combine the butter, vanilla extract, cream cheese and confectioners' sugar until creamy. When the brownie has cooled, spread the cream cheese mixture over the top. Place the pineapples over the cream cheese. Slice the bananas over the top of the pineapple. Drizzle the chocolate syrup over the top of the bananas. Spread the Cool Whip over the brownie mixture. Place cherries around the Cool Whip and sprinkle with the ground nuts. Serve hot or cool.
3/4 cup graham cracker crumbs 1/2 cup original Bisquick 2 tablespoons granulated sugar 1/4 cup butter or margarine, melted 2 medium bananas 2 tablespoons lemon juice 1 1/3 cups milk 1 small box vanilla or chocolate instant pudding and pie filling mix 3/4 cup miniature marshmallows 1/2 cup miniature semisweet chocolate chips Mix cracker crumbs, Bisquick and sugar in small bowl. Stir in margarine until moistened. Press in bottom of ungreased 8-inch square microwavable dish. Microwave uncovered on HIGH for 1 minute 30 seconds to 3 minutes, rotating dish 1/2 turn every minute until crust bubbles up slightly and then begins to flatten. Cool 10 minutes on wire rack. Peel and slice bananas; dip into lemon juice. Arrange on cooled crust. Beat milk and pudding mix (dry) with wire whisk or electric mixer on low speed until smooth. Stir in marshmallows. Spread over bananas. Sprinkle with chocolate chips. Refrigerate up to 1 hour before serving. Refrigerate any remaining S'Mores. Makes 9 servings.
1 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 1/3 cup margarine or butter, melted 3 bananas, sliced 8 ounces cream cheese, softened 3 1/2 cups cold milk 2 small boxes vanilla flavor instant pudding 20 ounces crushed pineapple, drained 8 ounces Cool Whip®, thawed Mix graham cracker crumbs and margarine in a 13 x 9-inch pan. Press evenly onto bottom of pan. Arrange banana slices on crust. Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk. Add pudding mixes. Beat until well blended. Spread evenly over banana slices. Spoon pineapple evenly over pudding mixture. Spread Cool Whip® over pineapple. Refrigerate 3 hours or until ready to serve.
12 Hostess Twinkies 1 cup heavy cream 1/2 cup coffee syrup 1 teaspoon ground nutmeg 2 bananas 1 can instant whipped cream 1 pre-made pie crust Mash Twinkies in bowl until desired consistency is reached. Peel bananas and puree in food processor. Add heavy cream and coffee syrup to bananas and mix in blender for an additional 30 seconds. Spread approximately one-third of mashed Twinkies evenly on bottom of the pie crust. Pour one-third of banana mixture evenly over the layer of Twinkies; alternate layers until both mixtures have been used. Refrigerate for about 30 minutes; serve cold. Before serving, add whipped cream generously to taste and sprinkle with nutmeg.
2 medium bananas, sliced lengthwise * 1 teaspoon lemon juice 1/2 teaspoon ground cinnamon 2 tablespoons brown sugar 1 ounce graham cracker crumbs 1 tablespoon light margarine * The bananas should be ripe but not yet be turning brown. Preheat oven to 375 degrees F. Spray a shallow baking dish with nonstick cooking spray. Place bananas in dish; sprinkle with lemon juice. Combine cinnamon, brown sugar and crumbs. Sprinkle over bananas. Dot with margarine. Bake 20 minutes, until lightly browned. Serves 4.
1 cup banana purée (about 2 bananas) 1 1/3 cups milk 2 eggs 1/4 cup granulated sugar 2 1/2 cups self-rising flour 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon cardamom Oil for frying Sifted confectioners' sugar In blender or food processor, purée bananas; add milk, then eggs and sugar. Sift together flour and spices and add to banana mixture. In skillet or electric fry pan, heat 1/2 inch oil to 375 degrees F. Cover the small opening of a funnel with finger. Pour 1/4 cup batter into funnel. Hold funnel over hot oil and drizzle batter in swirls and crisscross in a lace-like pattern. Fry about 1 minute or until brown. Turn and brown second side. Drain on paper towels, sprinkle with sugar. Serve warm. Makes about 12 (6-inch) cakes.
Split four bananas in half, leaving the skins on. Sprinkle over the bananas 4 tablespoons rum and 4 tablespoons brown sugar. Bake at 400 degrees F for 10 to 15 minutes.
1/3 cup light brown sugar, firmly packed 1/4 cup chopped walnuts 1/2 teaspoon ground cinnamon 4 all-yellow bananas 1/3 cup honey 4 Nabisco® Shredded Wheat Biscuits, finely rolled (about 1 cup crumbs) Milk or cream Preheat oven to 425 degrees F. Combine first 3 ingredients. Cut bananas in half crosswise and lengthwise. Brush generously with honey. Roll in Nabisco® Shredded Wheat Biscuits crumbs, coating heavily. Place in a greased baking dish. Sprinkle with nut mixture. Bake about 10 minutes. Serve warm with milk or cream. Makes 4 servings.
Cookie Crunch (recipe follows) 1 small box banana instant pudding and pie filling mix 2 cups cold milk 3 ripe medium bananas, sliced 1 (8 ounce) container frozen whipped topping, thawed Peanuts, if desired Bake Cookie Crunch. Make pudding mix in large bowl as directed on package, using 2 cups milk. Layer half of the Cookie Crunch, pudding, bananas and whipped topping in 2-quart serving bowl; repeat layers. Cover and refrigerate at least 4 hours. Top with peanuts. Store covered in refrigerator. Makes 6 servings. Cookie Crunch 1 cup all-purpose flour 1/4 cup packed brown sugar 1/2 cup firm butter or margarine 1/2 cup peanuts Heat oven to 400 degrees F. Mix flour and brown sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Stir in peanuts. Press evenly on bottom of ungreased 9-inch square pan. Bake about 15 minutes or until light brown. Stir to break up; cool completely. (To cool quickly, place in larger pan in freezer.)
3/4 cup dry roasted peanuts, chopped 1 (15 ounce) package brownie mix (plus ingredients to make brownies) 3 medium bananas divided 1 1/4 cups cold milk 1 package vanilla instant pudding and pie filling 1 (8 ounce) container frozen whipped topping, thawed 12 strawberries 1 (1 ounce) square semisweet chocolate for baking (optional) Preheat oven to 350 degrees F. Chop peanuts. Prepare brownie mix according to package directions, stir in 1/2 cup of the peanuts. Pour into a 9 x 9-inch baking dish. Bake according to package directions. Cool completely. Slice 2 bananas; place in single layer over brownie. In a small bowl, whisk pudding mix into milk. Beat until mixture just begins to thicken. Gently fold in 2 1/2 cups of the whipped topping. Quickly spread pudding mixture over bananas. Refrigerate 30 minutes. Sprinkle remaining peanuts over pudding mixture. You can grate the chocolate for garnish over top of the dessert.
Chocolate chips Banana, cut in 1 1/2-inch pieces Flour tortillas Cinnamon and sugar mix (1 cup sugar to 2 to 3 tablespoons cinnamon) Canola oil for frying Place banana piece in center of tortilla. Place chocolate chips around. Fold and roll up. Seal edges with water. Fry in oil until browned, crispy and blistered. Drain on paper towels and then roll in cinnamon/sugar mix. Serve with ice cream if desired. NOTE: You can make this with any kind of fruit, for example: Peaches, brown sugar (dot with a tiny amount of butter) and pecans...cherry pie filling, apple pie filling, cinnamon and raisins...Use your imagination!!!
Fudge 2 cups granulated sugar 1/2 cup all-purpose flour 3/4 cup cocoa 5 eggs, beaten 1 cup plus 2 tablespoons butter, melted 2 teaspoons vanilla extract 1/2 cup chopped pecans Kahlúa Cream 1/2 cup confectioners' sugar 3 tablespoons Kahlúa liqueur 1 cup whipping cream Preheat oven to 300 degrees F. Combine sugar, flour, and cocoa. Add eggs. Beat in melted butter and vanilla. Stir in chopped pecans. Pour into 8 custard cups. Set in 13 x 9 x 2-inch pan and add water halfway up. Bake for 40 to 45 minutes. Serve warm topped with Kahlúa Cream. Kahlúa Cream: Whip cream until it begins to thicken. Add sugar and Kahlúa and continue to beat until proper consistency.
2 small bananas, peeled and thinly sliced crosswise 2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped fine 1/4 cup heavy cream 1/8 teaspoon vanilla extract Preheat oven to 425 degrees F. Divide half of the banana slices between two 1-cup ramekins and sprinkle half of chocolate over them. Arrange remaining banana slices over chocolate and top with remaining chocolate. In a bowl, stir together cream and vanilla and pour over mixtures. Bake desserts in middle of oven 10 minutes. Serves 2.
6 large baking apples * 2/3 cup seedless black or red raspberry jam 1 cup Marshmallow Creme 1/3 cup chopped nuts * Rome Beauty, York Imperial, Rhode island Greening, Baldwin, Newton Pippin Core appless almost through to blossom ends. Peel about 1/3 of the way down from stem ends. Place in baking pan, peeled side up. Add enough boiling water to cover bottom of pan. Cover pan. Bake apples at 350 degrees F for 20 minutes. Remove cover and spread half the jam over peeled portion of the appless. Bake 15 to 30 minutes longer, or until apples are easily pierced with a fork. Remove from pan and cool. Combine remaining jam, Marshmallow Creme and nuts. Use to top baked apples just before serving.
1 envelope active dry yeast 1/4 cup warm water (100-110 degrees F) 3/4 cup milk, scalded 1/4 cup (4 tablespoons) margarine 1/4 cup granulated sugar 1/2 teaspoon salt 3 1/2 cups (about) flour 1 1/2 teaspoons cinnamon 1 egg 2 cups peeled, chopped apples 1 cup powdered sugar 2 tablespoons hot water Sprinkle yeast over warm water and set aside for 5 minutes. Meanwhile, combine hot milk, margarine, sugar and salt in a large mixer bowl; let stand until margarine melts. Beat in 1 cup flour. Add yeast mixture, cinnamon and egg, beating until combined. If using a heavy-duty mixer, beat in remaining flour to make a sticky dough. If using a hand mixer, stir in remaining flour with a spoon. Turn dough onto a floured board and knead 5 to 10 minutes, until soft and elastic, adding additional flour if necessary. Place dough in a greased bowl and turn to grease top. Cover and let rise about 1 1/2 hours, until doubled in bulk; or cover and let rise overnight in the refrigerator. Bring dough to room temperature before continuing. Punch down dough and divide into thirds. Shape one-third of dough into a flat disc. Chop roughly with a sharp knife. Toss with one-third of the apples. Arrange apples and dough in six mounds on a greased baking sheet. Repeat with remaining dough and apples. Cover and let rise at room temperature until doubled in bulk, about 1 hour. Uncover and bake at 350 degrees F for about 15 minutes, or until golden. While still warm, drizzle with glaze made by stirring together powdered sugar and water. When cool, store in plastic bags.
12 ounces vanilla wafers, crushed 1/2 pound butter, melted 2 1/2 cups confectioners' sugar 2 eggs 1/2 teaspoon vanilla extract 1 pound canned apricot halves, cut and drained 4 ounces chopped pecans 2 cups heavy cream In a 13 x 9-inch pan make a layer of half the crushed vanilla wafers. Mix together the butter, confectioners' sugar, eggs and vanilla extract. Pour this over the vanilla wafers. Cover this mixture with the apricot halves, then sprinkle the chopped nuts over the top. Whip heavy cream until stiff and spread over apricots. Cover the top with the remaining half of the vanilla wafers. Refrigerate for at least 24 hours. Cut into squares to serve.
2 1/2 cups flour, sifted 1 tablespoon granulated sugar 1 teaspoon salt 1 cup lard or shortening 1 egg, separated 2 egg whites Milk as needed 2/3 cup cornflakes, crushed 5 cups apples, peeled and sliced 1 1/2 cups granulated sugar 1 teaspoon cinnamon 1 cup confectioners' sugar 2 tablespoons lemon juice Preheat oven to 400 degrees F. Sift flour, sugar and salt together. Cut in shortening. Put the egg yolk in a measuring cup and add milk to make 2/3 cup total. Add to shortening mixture. Mix into a ball. Roll half into a 15 x 11-inch rectangle and place on a cookie sheet. Cover with cornflakes and apples. Sprinkle with sugar and cinnamon. Roll out other half of dough for top and pinch edges shut. Beat egg whites and spread over the top crust. Bake for 40 minutes. Drizzle glaze of confectioners' sugar and lemon juice (may require more lemon juice) over top after baking.
4 cups diced apples 2 cups all-purpose flour 1 teaspoon salt 2 teaspoons baking powder 1/3 cup butter 2/3 cup milk Mix flour, salt, baking powder and butter. Add milk and roll out like pie dough. Spread with butter and cinnamon. Spread diced apples over dough. Roll up and cut into 2-inch sections. Put into baking dish. Pour syrup over and bake at 400 degrees F for 35 minutes. Syrup 2 cups water 1 1/2 cups granulated sugar Boil together until sugar is completely dissolved.
2 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 1/4 cup shortening 3/4 cup milk 2 tablespoons melted butter 4 cups pared thinly sliced apples 1 cup brown sugar 1 teaspoon cinnamon 1/4 cup brown sugar Sift flour, measure, and sift with baking powder and salt. Cut in shortening with 2 spatulas. Add milk, Mix quickly and lightly. Turn onto lightly floured board. Roll in oblong sheet 1/4 inch thick. Brush with melted butter. Cover with apples. Sprinkle with 1 cup brown sugar and the cinnamon which have been mixed. Roll like a jellyroll. Cut into 1 1/2-inch thick slices. Sprinkle the additional 1/4 cup brown sugar over bottom of well-oiled pan. Place rolls, cut down, in pan. Bake in hot oven (425 degrees F) about 40 minutes. Yield: 8 rolls
1 egg, slightly beaten 2 cups Cheddar cheese, shredded 1 cup ricotta cheese 1/4 cup granulated sugar 1 teaspoon almond extract 2 (20 ounce) cans apple pie filling 8 lasagna noodles, cooked and drained 6 tablespoons flour 2/3 cup packed brown sugar, divided 1/4 cup quick-cooking oats 1/2 teaspoon cinnamon Dash of nutmeg 3 tablespoons margarine, cold 1 cup sour cream Preheat oven to 350 degrees F. Combine egg, 2 cheeses, sugar and extract in medium bowl. Blend well. Spoon one can pie filling into greased 9 x 13-inch pan. Cover with half the noodles. Top with cheese mixture. Cover with remaining noodles and pie filling. Combine flour, 1/3 cup brown sugar, oats, cinnamon and nutmeg in small bowl. Cut in margarine until mixture is crumbly. Sprinkle over pie filling. Bake 45 minutes. Cool 15 minutes. Meanwhile prepare garnish by blending sour cream and remaining 1/3 cup brown sugar in small bowl. Cover and refrigerate. When ready to serve, cut lasagna into squares. Garnish with sour cream mixture. Makes 12 to 15 servings.
1/2 of a 21 ounce can apple pie filling 18-20 wonton wrappers Vegetable or canola oil About 1/2 cup powdered sugar Cut apples in pie filling into small pieces. Separate wonton wrappers. Place 1 tablespoon filling in center of each wonton wrapper. Moisten inside edge of wonton with a little water and fold in half diagonally. Press with tines of folk to seal. Pour 2 inches of oil in an electric skillet. Set heat control to 350 degrees F. When oil is at 350 degrees F, cook Apple Jacks until they are golden brown on each side, turning over with tongs. Drain on paper towels. Cool slightly. Place powdered sugar in sifter and sprinkle sugar over Apple Jacks. Serve. Yield: 18-20 servings
6 Golden Delicious apples 1/3 cup granulated sugar 1/3 cup brandy 1/4 teaspoon ground cinnamon 1 3/4 cups flour 2 egg yolks 3/4 cup milk 2/3 cup beer 2 tablespoons butter, melted 4 egg yolks 1/3 cup granulated sugar 1 1/2 cups milk 1 1/2 teaspoons vanilla extract Vegetable oil (for frying) 2 egg whites (at room temperature) Confectioners' sugar Pare and core apples. Cut into 1/4-inch rings. Place in large bowl. Toss with 1/3 cup sugar, brandy, and cinnamon. Refrigerate at least 1 hour, tossing occasionally. For the fritter batter, in a bowl combine flour, 2 yolks, 3/4 cup milk, beer and butter. Let stand one hour at room temperature. To prepare custard sauce, in a medium saucepan combine yolks and 1/3 cup sugar. Stir in 1 1/2 cups milk. Cook over medium low heat, stirring constantly, until custard coats the back of a metal spoon. Stir in vanilla extract. Cool to room temperature. In a large skillet, heat 1 inch of oil to 375 degrees F. In a small bowl, beat egg whites until stiff; fold in fritter batter. Drain liquid from apples. Dip apple slices, one at a time, into batter with fork or tongs, letting excess drip back into bowl. Fry fritters until brown on one side; turn and brown other side. Drain on paper towels. Arrange on plate; sprinkle with confectioners' sugar. Serve with warm custard sauce.
1 large egg, beaten 1 cup milk 1 cup apples * 1/4 cup granulated sugar 1/4 teaspoon salt 1 teaspoon grated orange peel 3 tablespoons orange juice 2 teaspoons vanilla extract 2 cups all-purpose flour 1 tablespoon baking powder Vegetable oil Confectioners' sugar Unpeeled apple which is finely diced or grated. In mixing bowl, combine beaten egg, milk, apple, sugar, salt, orange peel, orange juice and vanilla extract. Sift together the flour and baking powder; fold into the apple mixture, stir just until all flour is moistened. Drop batter by rounded teaspoon into hot oil (350 degrees F). Fry until deep golden brown, about 3-4 minutes, turning once. Drain fritters thoroughly on paper towels. Roll in sugar or sift the sugar over the tops. Yield: about 40 fritters.
1 egg, slightly beaten 1/2 cup milk 1 medium apple, peeled, cored and chopped to make 1 cup 1 tablespoon cooking oil 1 cup flour 1 tablespoon granulated sugar 1 teaspoon baking powder 1 teaspoon cinnamon, divided 1/4 teaspoon salt 1/2 cup confectioners' sugar Oil for deep frying Heat 2 to 3 inches of oil to 375 degrees F in a deep fryer or deep pot. Combine egg and milk in a large mixing bowl, stir in apples and 1 tablespoon cooking oil. Combine flour, sugar, baking powder, 1/4 teaspoon cinnamon and salt. Add to gee mixture, stirring just until mixed. Drop by tablespoonfuls a few at a time into oil and fry about 4 minutes or until golden brown on both sides. Remove with slotted spoon and drain on paper towels. Combine confectioners' sugar and remaining 3/4 teaspoon cinnamon in a deep bowl. Roll fritters in mixture. Serve warm. You can also roll them in regular sugar or in confectioners' sugar, your choice.
1 egg 2/3 cup milk 1 teaspoon vegetable oil 1 cup all-purpose flour 2 tablespoons granulated sugar 1 teaspoon baking powder Dash of salt 5 large tart apples 1 1/2 cups vegetable oil 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon In a bowl, beat egg, milk and oil. Combine flour, sugar, baking powder and salt; stir into the egg mixture until smooth (batter will be thick). Peel, core and cut apples into 1/2-inch rings. In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Dip apple rings into batter; fry, a few at a time, until golden brown. Drain on paper towels. Combine sugar and cinnamon; sprinkle over hot fritters. Serve warm. Yields about 24
1 (21 ounce) can apple pie filling 6 (8-inch) flour tortillas 1 teaspoon ground cinnamon 1/3 cup butter or margarine 1/2 cup granulated sugar 1/2 cup firmly packed light brown sugar 1/2 cup water Spoon fruit filling evenly down center of each tortilla; sprinkle evenly with cinnamon. Roll up, and place, seam side down, in a lightly greased 2-quart baking dish. Bring butter and next 3 ingredients to a boil in a medium saucepan; reduce heat, and simmer, stirring constantly, 3 minutes. Pour over enchiladas. Bake at 350 degrees F for 20 minutes.
Peanut oil 1 package wonton skins 2 medium apples * 10 ounces sharp Cheddar, cubed Garnishes 1/2 cup brown sugar 2 tablespoons ground cinnamon Core the apples and cut into small pieces. Mix the brown sugar and cinnamon together and set aside. Preheat the peanut or vegetable oil in a deep fryer or other pan used for deep frying. Wrap a piece of apple and a cube of cheddar cheese in a wonton skin and seal according to the directions on the package. Deep fry until golden brown. Coat with the brown sugar - cinnamon mixture and serve. This is good served hot or cold.
4 or 5 apples 1 cup granulated sugar 1 cup water 1/2 cup (1 stick) margarine Ground cinnamon 1 can biscuits Peel apples and cut into large pieces. Wrap a biscuit around a piece apple and place in a baking dish. Mix the sugar, water, and butter together and boil until the sugar is dissolved. Sprinkle the cinnamon on the apples and pour the sugar, water, and butter mixture over the biscuits. Bake at 350 degrees F for 20 to 30 minutes.
Cut angel shapes from sliced white bread, using cookie cutters. Dip in sweetened condensed milk, then sprinkle with flaked coconut or chopped nuts. Bake on a greased cookie sheet at 350 degrees F for 10 to 15 minutes
2 packages chocolate chips 3 eggs, separated 1 pint whipping cream 2 tablespoons granulated sugar Angel food cake Melt chocolate chips and sugar together over hot water. Beat egg yolks and gradually add chip mixture. Cool 5 minutes. Beat egg whites until stiff and fold into chocolate mixture. Beat whipping cream until stiff, then fold into mixture. Line a buttered 12 x 8-inch pan with bite-size pieces of angel food cake. Cover cake with a layer of sauce. Repeat the process ending with sauce on top. Sprinkle with nuts. Chill overnight. Delicious!
This tastes best when made 24 hours in advance to allow ingredients to soak into the angel food cake. 2 angel food cakes (in loaves) 2 (15 ounce) cans crushed pineapple (undrained) 2 (8 ounce) containers Cool Whip, thawed 1 bag flaked coconut 1 large jar maraschino cherries, drained and halved Break 1 loaf of angel food cake into bite-size pieces and place in 13 x 9 x 2-inch pan. Top with 1 can pineapple and half of the cherries. Spread 1 container of Cool Whip over entire pan and top with coconut (as much as desired). Repeat layering with remaining ingredients. Cover and refrigerate overnight.
2 small boxes gelatin (any flavor desired) 2 cups hot water 4 tablespoons lemon juice 1 small bottle maraschino cherries 1 can crushed pineapple, drained 1 pint whipping cream 1 angel food cake Chill gelatin, water and lemon juice until syrupy so it can be whipped. Whip cream and add to mixture. Drain cherries well, then cut up. Add pineapple and cherries to the mixture. Put about half in the bottom of a 12 x 9-inch dish. Tear up cake in small pieces and put into pan. Put remaining gelatin mixture over the top. Chill until gelatin is set.
Tear 1/2 of an angel food cake into 1 inch pieces and place in a bowl. Spoon over a 1-pound 5-ounce can of cherry pie filling, then 1/2 of the pudding mixture. Repeat layers again. Top with Cool Whip. Pudding Mixture Combine a 3 1/2 ounce package of instant vanilla (I use French Vanilla) pudding, 1 1/2 cups milk and 1 cup sour cream. Beat and pour over cake. This is better if it sets for a few hours before inhaling...
First Layer 1/2 cup butter, cut into 1/2-inch cubes 1 cup flour 1/2 teaspoon salt 1/4 cup water Second Layer 1 cup water 1/2 cup butter 1 cup flour 3 large eggs 1 teaspoon almond extract Topping 2/3 cup jam or preserves 1/2 cup slivered almonds, toasted Icing 1/2 cup confectioners' sugar 1 teaspoon vanilla extract 4 teaspoons milk First layer: In a medium-size mixing bowl, combine the butter, flour, and salt, working the butter into the flour with a pastry blender or fork, your fingers, or a mixer. Mix until everything is crumbly, then stir in the water. The dough will become cohesive, though not smooth. Divide the dough in half. Wet your hands, and shape each piece of this wet dough into a rough log. Grease a baking sheet or sheets that'll allow you to stretch and pat the logs into 11 x 3-inch rectangles on the sheet, leaving at least 4 inches (but preferably 6 inches) between them, and 2 inches on each side. These puff up in the oven (hence the name), and you need to leave them room for expansion. Second layer: In a medium-sized saucepan, bring the water and butter to a boil. Stir until the butter melts, then add the flour (and salt, if you're using it) all at once. Stir the mixture with a spoon till it thickens, begins to steam, and leaves the sides of the pan; this will happen very quickly. Transfer the dough to a mixing bowl, or the bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit. Add the eggs one at a time, beating well after each addition; beat until the dough loses its "slimy" look, and each egg is totally absorbed. Mix in the almond extract. Divide the batter in half. Spread half the batter over one of the dough strips on the pan, covering it completely. Repeat with the remaining batter and dough. With a spatula (or your wet fingers) spread the batter until it completely covers the entire bottom layer of dough. Smooth it out as best you can. Bake the pastry in a preheated 350 degree F oven for 50 minutes to 1 hour, or until it's a deep golden brown. Remove it from the oven, and transfer each pastry to a wire rack. Topping: Spread each warm pastry with about 1/3 cup of jam or preserves. Any flavor is fine. Sprinkle the toasted almonds atop the jam. By this time, your beautifully puffed pastries are probably starting to sink; don't worry, this is all part of the plan. Icing: Stir together the sugar, vanilla, and enough milk or water to form a thick but "drizzleable" icing. Drizzle the icing atop the pastries. Cut into squares or strips to serve. Yield: 16 to 20 servings. Yield: 20 servings
1 package unflavored gelatine 1/4 cup cold water 1 1/2 cups milk, scalded 1/3 cup granulated sugar 1 teaspoon almond extract Mix gelatine with water. Add sugar to scalded milk. Combine with the gelatine mixture and stir until gelatine is dissolved. Add the almond extract and mix. Pour into a 13 x 9-inch pan or mold sprayed with nonstick cooking spray. Refrigerate until set. Cut into cubes or unmold and serve with mandarin oranges, pineapple or fruit cocktail for color.
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