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Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
• 1/2 cup Crisco® Pure Vegetable Oil
• 1/4 cup water
• 2 large eggs
• 1 quart (4 cups) strawberry ice cream
• 2 bananas, sliced
• 1 cup sliced fresh strawberries
• 2/3 to 1 cup Smucker's® Hot Fudge Spoonable Ice Cream Topping
• 2/3 cup frozen whipped topping, thawed
Directions:
HEAT oven to 350°F. Line 15 x 10 x 1-inch baking pan with foil, extending foil
over sides of pan. Lightly spray foil with no-stick cooking spray.
PREPARE brownies according to package directions using oil, water and
eggs. Spread batter evenly in prepared pan. Bake 15 to 20 minutes. Cool 1
hour.
REMOVE brownies by lifting foil from pan; place on flat surface. Cut brownies
using 2 1/2 to 3-inch star-shaped or round cookie cutter. Remove from foil
with thin metal spatula.
SCOOP ice cream into individual bowls; top with banana slices and
strawberries. Drizzle with ice cream topping; dollop with whipped topping.
Garnish with brownie stars.
High Altitude (above 3500 ft.):
SEE brownie mix package for directions.
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (19.5 oz.) box Fudge Brownie
• 1 (11.75 oz.) jar Smucker's® Hot Fudge Microwaveable Ice Cream
Topping
• 1 bottle Sundae Syrups Ice Cream Topping
• Vanilla ice cream
• 1 (5 oz.) jar pecans or walnuts in syrup
Directions:
HEAT oven to 325ºF. Spray 6 jumbo muffin tins with no-stick cooking spray.
Prepare brownie mix as directed on package, dividing batter among prepared
muffin tins. Bake 42 to 45 minutes; cool.
POUR hot fudge topping into 1 quart resealable freezer bag; microwave 20
seconds on HIGH and knead. Snip small corner off bag.
SQUEEZE caramel syrup onto center of each dessert plate; place brownie in
center. Coat one end of a few pecans or walnuts with hot fudge topping; place
around base of brownie.
TOP brownie with scoop of ice cream. Drizzle generously with caramel and
hot fudge topping, placing 2 nuts on top. Serve immediately.
Buckeyes
Ingredients:
• 1 1/2 cups Smucker's® Creamy Natural Peanut Butter, stirred
OR Jif® Creamy Peanut Butter
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 to 4 cups powdered sugar
• 1 (12 oz.) package (2 cups) semi-sweet chocolate chips
• 2 tablespoons Crisco® All-Vegetable Shortening
Directions:
COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an
electric mixer on LOW until blended. Add 2 cups powdered sugar, beating
until blended. Beat in additional powdered sugar until mixture, when shaped
into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.
PLACE chocolate chips and shortening in microwave-safe bowl. Microwave
on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as
needed while coating peanut butter balls.
INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving
top uncovered to resemble a buckeye. Remove excess. Place on wax paper-
lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.
Brownie Sundae Pizza
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (12.35 oz.) package Pillsbury® Reduced Sugar Milk Chocolate Brownie
• 1/3 cup Crisco® Pure Vegetable Oil
• 3 tablespoons water
• 1 large egg
• 1 pint (2 cups) sugar free vanilla ice cream or frozen yogurt
• 1/4 cup Smucker's® Sugar Free Hot Fudge Spoonable Ice Cream
Topping
• 1/4 cup chopped Jif® Dry Roasted Peanuts
• Whipped cream
• 12 maraschino cherries with stems, drained and blotted dry
Directions:
HEAT oven to 350°F. Coat 12-inch pizza pan lightly with no-stick cooking
spray.
COMBINE brownie mix, oil, water and egg in medium mixing bowl. Stir 50
strokes with spoon. Spread evenly in prepared pan. Bake 10 to 12 minutes or
until toothpick inserted in center comes out clean. Cool completely.
ALLOW ice cream to soften in refrigerator 30 minutes. Scoop small spoonfuls
on top of brownie. Spread with a knife to within 1-inch from edge. Freeze 30
minutes or until ice cream hardens. Place topping in resealable plastic bag.
Knead. Cut very small corner off bag. Squeeze bag to drizzle over ice cream.
Sprinkle with peanuts. Cut into 12 slices. Dollop whipped cream about 2
inches from back edge of each slice. Top each dollop with a maraschino
cherry. Serve immediately.
TIP Brownie Pizza can be prepared ahead. After cutting into slices,
return to freezer. Before serving, allow to set at room temperature a few
minutes to let brownie thaw. Top with whipped cream and cherries.
TIP Frozen sugar free whipped topping, thawed, may be used in place
of sweetened whipped cream.
Candyland Super Sundae
Ingredients:
• 1 (7.25 oz.) bottle Smucker's® Chocolate Fudge Magic Shell Ice Cream
Topping
• 1 pint strawberry ice cream
• 1 package rainbow sprinkles
• 1 pint vanilla ice cream
• 1 pint chocolate ice cream
• 1 pint mint chocolate chip ice cream
• 1 pint butter pecan ice cream
• 1 can refrigerated extra creamy whipped topping
• 1 jar maraschino cherries with stems
• 3 tablespoons sliced almonds
• 1 (5.51 oz) package chocolate caramel cookie bars, (fun size 10-pack)
Directions:
LINE a 15 x 10-inch pan with foil. Place pan and 5 small plates in freezer to
chill. Turn Magic Shell upside down and shake for at least 20 seconds.
SCOOP 4 rounded servings of strawberry ice cream onto a chilled plate. Coat
one scoop with Magic Shell, immediately topping with rainbow sprinkles.
Repeat with two more scoops, leaving 1 scoop plain. Transfer scoops from
plate to chilled pan in freezer.
REPEAT process with the 4 other flavors of ice cream, using a clean plate for
each flavor. Before coating each flavor, shake Magic Shell again. Freeze
scoops until solid or until ready to serve.
SERVE sundae by layering alternate colored ice cream scoops in shallow 9-
inch round bowl. Fill in gaps with mounds of whipped topping. Top off with
cherries, almonds and garnish with as many whole or chopped candy bars as
desired. Serve immediately.
Caramel Toffee Cake
Ingredients:
• 12 ounces frozen whipped topping, thawed
• 1/2 cup Smucker's® Caramel Spoonable Ice Cream Topping
• 1 (16 oz.) prepared angel food cake
• 6 (1.4 oz.) toffee candy bars, chopped
Directions:
MIX whipped topping and caramel topping gently until combined. Cut cake in
half horizontally. Place the bottom layer on a serving plate; spread with 1 cup
cream mixture and sprinkle with 1/3 cup candy bars. Repeat. Place top layer
of cake on bottom layer. Frost top and sides with remaining cream mixture
and sprinkle with remaining candy bars. Store in the refrigerator.
Ingredients:
• 1 (18.25 oz.) package Pillsbury® Reduced Sugar Yellow Cake
• 1/3 cup Crisco® Pure Canola Oil
• 1 cup water
• 3 large eggs
• 1/4 cup Smucker's® Sugar Free Hot Fudge Spoonable Ice Cream
Topping
• 1 (15 oz.) container Pillsbury® Reduced Sugar Chocolate Fudge Frosting
Directions:
HEAT oven to 350°F. Place 24 paper baking cups in muffin pans.
BEAT cake mix, oil, water and eggs in large mixing bowl at medium speed of
electric mixer for 2 minutes. Remove 1/2 cup batter and stir in hot fudge
topping until evenly blended. Put 2 tablespoons yellow batter in the bottom of
each baking cup. Place 1 heaping teaspoon fudge batter in middle of each
cupcake. Top with 1 tablespoon yellow batter smoothing to cover fudge.
BAKE 20 minutes or until toothpick inserted in center comes out clean. Cool
completely on cooling rack. Frost with chocolate fudge frosting
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (15.9 oz.) box Pillsbury® Supreme Chocolate Extreme Brownie
• 1/3 cup Crisco® Pure Vegetable Oil
• 3 tablespoons water
• 1 large egg
• 1 (16 oz.) can Pillsbury® Chocolate Fudge Frosting
• 1/2 cup chocolate-covered wafer candies
• 1 (1.5 oz.) package chocolate-covered peanut butter cups, chopped
• 1 jar Smucker's® Hot Fudge Spoonable Ice Cream Topping
• 1 jar Smucker's® Hot Caramel Spoonable Ice Cream Topping
Directions:
HEAT oven to 350°F. Spray a 12-inch round pizza pan with no-stick cooking
spray. Prepare brownie mix in large bowl as directed on package, including
syrup packet, oil, water and egg. Spread onto prepared pan. Bake 16 to 20
minutes. Cool completely.
SPREAD can of chocolate frosting over brownie. Top with chocolate-covered
wafer candies and chopped chocolate-covered peanut butter cups.
HEAT fudge and caramel toppings according to label directions; drizzle some
of each over top of the pizza. Cut in wedges and serve.
Ingredients:
• Crisco® Flour No-Stick Spray
• 1 (18.25 oz.) box Pillsbury® White Cake
OR Pillsbury® Yellow Cake
• 1/3 cup Crisco® Pure Vegetable Oil
• 1 package milk chocolate toffee bits, divided
OR 4 of your favorite candy bars, roughly crushed or chopped
• 1 quart vanilla ice cream, softened
• 1 jar Smucker's® Hot Fudge Spoonable Ice Cream Topping
• 1 (8 oz.) container frozen whipped topping, thawed
• 4 milk chocolate covered toffee bars, roughly crushed or chopped
Directions:
HEAT oven to 350ºF. Spray two 9-inch cake pans with flour no-stick cooking
spray. Set aside.
PREPARE cake mix according to package directions using oil. Stir in 1 cup of
the milk chocolate toffee bits.
POUR batter into prepared pans. Bake according to package directions. Cool
15 minutes in pans on racks. Remove from pans. Cool completely on racks.
COMBINE ice cream and remaining milk chocolate toffee bits in large bowl
until well blended. Spoon half the ice cream mixture into a 9-inch foil-lined
cake pan. Spread hot fudge topping evenly over ice cream mixture. Spread
remaining ice cream mixture over hot fudge. Freeze until firm.
PLACE one cooled cake layer on a foil-covered cardboard round. Remove ice
cream layer from pan, peel off foil; place ice cream on cake. Top with second
cooled cake layer. Frost sides and top with whipped topping. Decoratively
arrange broken and crushed candy bars on top.
FREEZE 2 to 3 hours or until firm. Let soften slightly before serving. Store any
leftovers in freezer.
Marshmallow Nut Chocolate Cake
Ingredients:
CAKE
• Crisco® Flour No-Stick Spray
• 1 cup Crisco® Butter Shortening
OR 1 stick Crisco® Butter Shortening Sticks
• 1 cup sugar
• 1 cup firmly packed brown sugar
• 4 large eggs
• 1/3 cup Eagle Brand® Sweetened Condensed Milk
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 1/2 cup unsweetened cocoa powder
• 2 1/2 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup hot water
•
FROSTING
• 1/2 cup powdered sugar
• 1/2 cup Eagle Brand® Sweetened Condensed Milk
• 2 tablespoons Crisco® Butter Shortening
OR 2 tablespoons Crisco® Butter Shortening Sticks
•
TOPPINGS
• 1 cup chopped walnuts or pecans
• 1/2 cup miniature marshmallows, halved
• 1/3 cup Smucker's® Chocolate Sundae Syrups Ice Cream Topping
Directions:
HEAT oven to 350°F. Spray a 10-inch (12-cup) fluted tube pan with flour no-
stick cooking spray.
COMBINE shortening, sugar, brown sugar, eggs, 1⁄3 cup sweetened
condensed milk and vanilla. Beat at medium speed until creamy. Beat in
buttermilk and cocoa until well blended.
COMBINE flour, baking soda, cinnamon and salt in medium bowl. Add to
shortening mixture. Beat at low speed until blended. Beat at medium speed 5
minutes. Stir in hot water. Batter will be thin. Pour into prepared pan.
BAKE 40 to 50 minutes or until top springs back when touched lightly in
center or until toothpick inserted into center comes out clean. Cool 20
minutes. Remove from pan. Place cake, fluted side up, on serving plate. Cool
10 minutes.
COMBINE powdered sugar, 1⁄2 cup sweetened condensed milk and 2
tablespoons shortening. Beat at high speed until glossy and of desired
spreading consistency. Spread over warm cake. Sprinkle with nuts and
marshmallows. Drizzle with chocolate syrup. Serve warm or cool completely
Profiteroles
Ingredients:
• 1/2 cup water
• 1/4 cup Crisco® Butter Shortening
OR 1/4 stick Crisco® Butter Shortening Sticks
• 1/2 cup Pillsbury BEST® All Purpose Flour
• 1/8 teaspoon salt
• 2 large eggs
• Ice cream (any flavor)
• Smucker's® Chocolate Sundae Syrups Ice Cream Topping
Directions:
HEAT oven to 400ºF.
COMBINE water and shortening in medium saucepan. Heat to a rolling boil.
Add flour and salt, stirring constantly until mixture forms a ball. Continue to
cook and stir 1 minute. Remove from heat. Add eggs all at once. Beat until
smooth.
DROP by teaspoonfuls at least 1 1⁄2-inches apart onto ungreased baking
sheets. Bake 20 to 30 minutes or until golden brown. Cool away from draft.
CUT off tops of cooled cream puffs. Remove dough filaments from inside. Fill
with small scoop of ice cream. Replace tops. Drizzle with chocolate syrup.
Praline Bars
Ingredients:
CRUST
• 3/4 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups Pillsbury BEST® All Purpose Flour
FILLING
• 2 (8 oz.) packages cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs, beaten
• 1/2 cup almond brickle chips
• 1/4 cup Smucker's® Caramel Spoonable Ice Cream Topping
OR Smucker's® Hot Caramel Spoonable Ice Cream Topping
Directions:
CRUST
HEAT oven to 350°F. Mix butter, sugar and vanilla with electric mixer on
medium speed until light and fluffy. Gradually add flour, mixing on low speed
until blended. Press onto bottom of a 9 x 13-inch baking pan.
BAKE 20 to 23 minutes until lightly browned.
FILLING
MIX cream cheese, sugar and vanilla with electric mixer on medium speed
until well blended. Add eggs; mix well. Stir in brickle chips. Pour over crust.
Drop teaspoonfuls of caramel topping over cream cheese mixture. Gently run
a knife through the batter to swirl the caramel topping.
BAKE 30 minutes. Cool in pan on wire rack. Refrigerate. Cut into bars.
S'More Sundae
Ingredients:
• 2 tablespoons graham cracker crumbs or 2 squares graham crackers,
crushed
• 2 scoops vanilla ice cream
• Smucker's® Hot Fudge Microwaveable Ice Cream Topping, heated
according to package directions
• Smucker's® Marshmallow Spoonable Ice Cream Topping
• Character-shaped graham crackers
Directions:
PLACE graham cracker crumbs in bottom of a sundae glass. Scoop ice
cream over top of crumbs.
STIR hot fudge topping; spoon onto ice cream. Spoon marshmallow ice
cream topping onto hot fudge layer.
GARNISH with several character shaped graham crackers on top of the
sundae. Serve immediately.
Strawberries and Cream Trifle
Ingredients:
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 1/2 cups cold water
• 1 (4-serving size) package instant vanilla flavor pudding and pie filling mix
• 1 (8 oz.) container frozen whipped topping, thawed
• 4 cups sliced fresh strawberries
• 1 cup Smucker's® Strawberry Preserves
• 1 large (9-inch) prepared angel food cake, cut into 3/4-inch cubes (about 8
cups)
• Additional fresh strawberries for garnish
• 2 tablespoons sliced almonds (optional)
Directions:
WHISK sweetened condensed milk and water in large bowl. Add pudding mix.
Whisk 2 minutes until well blended. Refrigerate 5 minutes. Fold in whipped
topping.
STIR together sliced strawberries and preserves. Spoon 2 cups pudding
mixture into bottom of 4-quart clear glass trifle bowl or round glass serving
bowl. Top with half the cake cubes, half the strawberries and half the
remaining pudding mix. Repeat layers, ending with pudding.
REFRIGERATE 3 to 4 hours or until set. Garnish top of trifle with additional
sliced strawberries and almonds just before serving.
1. Ingredients
3 tablespoons instant espresso powder
1 (8 ounce) package reduced-fat cream cheese
3/4 cup heavy cream
1/3 cup sugar
2 (3 ounce) packages soft ladyfingers
Unsweetened cocoa powder, for dusting
2. Cooking Directions
In a medium bowl, mix espresso powder with 3 tablespoons boiling water until
dissolved. Add 1 1/2 cups cold water; set aside.
With an electric mixer, beat cream cheese with heavy cream and sugar until light
and fluffy.
Spread a few tablespoons of cream-cheese mixture in the bottom of a 2-quart
serving dish. Separate ladyfingers. One by one, dip a third of ladyfingers in
espresso, then arrange in bottom of dish. Spread with a third of cream-cheese
mixture. Repeat twice with remaining ladyfingers, espresso, and cream-cheese
mixture (can be refrigerated, covered, up to 1 day).
Dust with cocoa just before serving.
Yield: 6 servings
STIR in COOL WHIP, zest and juice. Refrigerate 15 to 20 min. or until mixture is
very thick and will mound. Spoon into crust.
REFRIGERATE 4 hours.
Kraft Kitchens TipsMakeover - How We Did ItWe've taken a classic pie and given
it a makeover. We omitted the eggs and condensed milk to give this pie a fluffier
texture. The tart lime filling is made with JELL-O Lime Flavor Sugar Free Gelatin,
COOL WHIP FREE Whipped Topping and fresh lime juice and zest. These small
changes result in a savings of 170 calories and 7.5 grams of fat per serving!
Special ExtraGarnish with thin lime wedges and/or additional lime zest.Lemon
Chiffon PiePrepare as directed, using JELL-O Lemon Flavor Sugar Free Gelatin,
lemon zest and lemon juice.
MEANWHILE, beat cream cheese in large bowl with mixer until creamy.
Gradually add condensed milk and juice, beating until blended. Gently stir in
COOL WHIP. Spread over sherbet in pan.
FREEZE 3 hours. To unmold, invert pan onto plate; remove foil.
Kraft Kitchens TipsHealthy LivingTrim 30 calories and 3 grams of fat per serving
by preparing with PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE
Whipped Topping.How to Soften SherbetTo soften sherbet, spoon measured
amount of sherbet into microwaveable bowl. Microwave on MEDIUM (50%) 10 to
15 sec. or until slightly softened.How to Easily Cut DessertRemove from freezer
about 10 min. before serving to soften slightly before slicing.
Lemon-Blueberry Squares
Makes:
16 servings
32 NILLA Wafers
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1 Tbsp. lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup blueberries
Make It!
LINE bottom and sides of 8-inch square dish with wafers; set aside.
BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in
milk. Add dry pudding mixes and lemon juice; mix well. Whisk in 2 cups COOL
WHIP and berries. Spoon into prepared dish.
REFRIGERATE 3 hours or until set. Serve topped with remaining COOL WHIP.
Watermelon Pops
Makes: 16 servings
1 cup sugar, divided 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin 2 cups boiling
water, divided ice cubes 1 cup cold water, divided 1 pkg. (3 oz.) JELL-O
Strawberry Flavor Gelatin 3 Tbsp. miniature semi-sweet chocolate chips 1/2 pkg.
(4 oz.) PHILADELPHIA Cream Cheese, softened 1-1/2 cups thawed COOL
WHIP Whipped Topping Make It!
MIX 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water;
stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to
measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted.
Refrigerate 25 min.
MEANWHILE, repeat Step 1 using strawberry gelatin mix and omitting the
refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp.
chocolate chips into gelatin in each cup.
BEAT cream cheese and remaining sugar with mixer in medium bowl until well
blended. Stir in COOL WHIP; spread over gelatin in cups.
POUR lime gelatin over cream cheese mixture. Insert wooden pop stick into
gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from
cups just before serving.
Kraft Kitchens TipsNoteLook for wooden pop sticks in craft or hobby stores. If
you don't have pop sticks, you can use plastic spoons for handles instead.How to
Easily Remove Frozen Pops from CupsDip cups in warm water for 15 sec. Peel
off cups.(Do not twist or pull pop sticks.)
PHILADELPHIA Double-Chocolate Cheesecake
24 OREO Cookies, crushed (about 2 cups) 1/4 cup (1/2 stick) butter or
margarine, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar 2 Tbsp. flour 1 tsp. vanilla 1 pkg. (8 squares) BAKER'S Semi-Sweet
Chocolate, melted, slightly cooled 4 eggs 1/2 cup blueberries Make It!HEAT
oven to 325ºF.
MIX crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10
min.
BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add
chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just
until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
Use foil to lift cheesecake from pan. Top with berries.
Kraft Kitchens TipsSize-WiseNeed a sweet treat to serve a crowd? Try this rich,
chocolatey dessert! Since it serves 16 people, it easily fits the bill.How to Press
Crumb Mixture Into Pan To Make CrustUse bottom of dry measuring cup to press
crumb mixture onto bottom of pan.Special ExtraAdd 1/4 cup hazelnut liqueur with
the melted chocolate.
Quick Lemon-Berry Trifle
Prep Time: 15 min Total Time: 1 hr 15 min Makes: 16 servings, 1/2 cup each
What You Need!2-1/2 cups cold milk 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor
Instant Pudding, or any other flavor 2 cups thawed COOL WHIP Whipped
Topping, divided 4 cups mixed fresh berries (blueberries, raspberries and sliced
strawberries), divided 42 NILLA Wafers Make It!
BEAT milk and pudding mixes with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
Reserve 1/4 cup berries for garnish; set aside.
ARRANGE 21 wafers on bottom and up side of 2-1/2-qt. bowl; top with layers of
1/3 pudding mixture and 1/2 each berries and remaining pudding mixture. Top
with remaining wafers, berries, pudding mixture and COOL WHIP. Garnish with
reserved berries.
REFRIGERATE 1 hour.
Kraft Kitchens TipsSpecial ExtraFor extra lemon flavor, toss mixed berries with 2
Tbsp. sugar and 1 Tbsp. lemon zest before using.
BEAT milk and pudding mixes with whisk 2 min. Stir in COOL WHIP.
ARRANGE 16 wafers on bottom of 8-inch square dish; cover with 1/3 of pudding
mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.
Special Extra
Garnish with COOL WHIP Whipped Topping (in a can) just before serving.
Keeping It Safe
Store leftovers in refrigerator.
JELL-O Magic Mousse
Prep Time: 10 min Total Time: 8 hr 10 min Makes: 10 servings, about 1/2 cup
each What You Need!3 cups boiling water 1 pkg. (6 oz.) or 2 pkg. (3 oz. each)
JELL-O Strawberry Flavor Gelatin 1 tub (16 oz.) COOL WHIP Whipped Topping,
thawed Make It!
ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Whisk in
COOL WHIP until well blended. (Mixture will be thin.)
POUR into 10 glasses or dessert dishes, 1-1/2-qt. bowl or 6-cup mold sprayed
with cooking spray.
REFRIGERATE 8 hours or until set. If using mold, unmold dessert onto serving
plate just before serving.
Kraft Kitchens TipsSize-WiseSince this indulgent dessert serves so many people,
it's a great choice to serve at your next party. ShortcutIs the COOL WHIP still
frozen? No need to worry. Just follow the recipe as directed, using the still-frozen
COOL WHIP. Just be sure to stir the gelatin mixture until the COOL WHIP is
completely melted as directed before pouring into the glasses, dessert dishes,
bowl or mold. Special ExtraIf preparing dessert in mold, melt 1 square BAKER'S
Semi-Sweet Chocolate as directed on package; pour into resealable plastic bag.
Cut off small piece from 1 bottom corner of bag; squeeze chocolate over serving
plate as desired. Refrigerate until firm. Unmold dessert onto plate just before
serving.
What You Need!1 pkg. (2-layer size) white cake mix 1 pkg. (3.4 oz.) JELL-O
Lemon Flavor Instant Pudding 1 cup water 4 egg whites 2 Tbsp. oil 1 pkg. (16
oz.) powdered sugar 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4
cup (1/2 stick) butter, softened 2 Tbsp. lemon juice Make It!
HEAT oven to 350ºF. Beat cake mix, pudding mix, water, egg whites and oil in
large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on
medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin
cups.
BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in
pans 10 min.; remove to wire racks. Cool completely.
MEANWHILE, beat sugar, cream cheese, butter and juice with mixer on low
speed until well blended. Frost cupcakes.
Kraft Kitchens TipsSubstitutePrepare as directed, using PHILADELPHIA
Neufchatel Cheese. Special ExtraStir 1 tsp. lemon zest into frosting mixture.
Angel Lush
MIX pineapple and dry pudding mix in medium bowl with whisk until well blended.
Stir in COOL WHIP.
STACK cake layers on plate, filling layers and topping with pudding mixture.
What You Need!10 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)
1/2 cup sugar, divided 6 Tbsp. butter or margarine, melted 1-1/2 pkg. (8 oz.
each) PHILADELPHIA Neufchatel Cheese, softened 2 Tbsp. milk 1 cup thawed
COOL WHIP LITE Whipped Topping 2 cups boiling water 1 pkg. (0.6 oz.) JELL-
O Strawberry Flavor Sugar Free Gelatin 1-1/2 cups cold water 2 cans (8-1/4 oz.
each) mandarin oranges, drained Make It!
MIX graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch
pan.
BEAT Neufchatel, remaining sugar and milk with whisk until well blended. Stir in
COOL WHIP; spread over crust. Refrigerate until ready to use. Meanwhile, add
boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved.
Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in oranges.
Spoon over Neufchatel layer.
Floating Island
3 eggs
9 egg yolks
1 c. sugar
1 tsp. salt
1/2 gallon milk
2 tsp. vanilla
ISLANDS
9 egg whites
1 c. sugar
1 tsp. cream of tartar
1 tsp. vanilla
Scald milk. Slightly bet 9 egg yolks and 3 eggs. Add sugar and salt to eggs, and
then stir egg mixture into scalded milk. Cook custard over low heat until slightly
thick - about 1 hour, stirring constantly. Cool and add 2 teaspoons vanilla. Pour
custard into shallow pans, filling less than 1 1/2 inches.
Prepare islands by beating 9 egg whites until stiff. Add sugar, cream of tartar and
vanilla. Drop islands from a spoon onto custard. Brown islands in oven (350
degrees) about 10 minutes. Cool and refrigerate 2 hours. 24 servings. Serve in
sauce dishes with 2 or 3 islands.
Chocolate Roulade
Ingredients
Serves 8 to 10
Vegetable-oil cooking spray
1/4 cup unsweetened cocoa powder, plus more for dusting
1/2 cup cake flour (not self-rising)
2 tablespoons cornstarch
Pinch of salt
4 large eggs
1/2 cup sugar
Armagnac Syrup
Chestnuts, in syrup, drained, for garnish
Chestnut Mousse
Chocolate Glaze
Directions
Preheat oven to 375 degrees. Coat a 13-by-18-inch rimmed jelly-roll pan with
cooking spray; line with parchment. Coat lining with cooking spray. Dust with
cocoa; tap out excess. Sift cocoa, flour, cornstarch, and salt together into a bowl;
set aside.
Put eggs and sugar in the heatproof bowl of an electric mixer; set over a pan of
simmering water. Whisk constantly until sugar is dissolved and eggs are hot to
the touch. Transfer bowl to mixer fitted with the whisk attachment. Beat on high
speed until pale, fluffy, and cool.
Sprinkle flour mixture over egg mixture; gently fold in with a rubber spatula.
When almost combined, pour melted butter down side of bowl; fold in. Pour
batter onto pan; smooth. Bake until cake pulls away from sides of pan and is
springy to the touch, 8 to 10 minutes.
Run a thin knife around cake. Invert onto a clean kitchen towel dusted
generously with cocoa; peel off parchment.
Starting from one short end, roll cake, using towel to guide into a log. Transfer to
a wire rack; let cool completely.
Unroll cake. Brush surface with Armagnac syrup; then spread with mousse,
leaving a 1/2-inch border. Roll up again, using kitchen towel. Bring towel's edges
together along top of cake; secure with clothespins (leave ends open).
Refrigerate at least 4 hours or overnight.
Transfer cake to a rack set over a rimmed baking sheet; remove towel. Pour
glaze on top. Refrigerate 30 minutes. Garnish with chestnuts, if desired.
Ingredients
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature
Chocolate Ganache Frosting
Chocolate Curls, for decorating (optional)
Directions
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk
together cocoa and hot water until smooth. In another bowl, whisk together flour,
baking soda, baking powder, and salt.
Melt butter with sugar in a saucepan over medium-low heat, stirring to combine.
Remove from heat, and pour into a mixing bowl. With an electric mixer on
medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at
a time, beating until each is incorporated, scraping down sides of bowl as
needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed
to low. Add flour mixture in two batches, alternating with the sour cream, and
beating until just combined after each.
Divide batter evenly among lined cups, filling each three- quarters full. Bake,
rotating tins halfway through, until a cake tester inserted in centers comes out
clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out
cupcakes onto racks and let cool completely. Cupcakes can be stored overnight
at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate
up to 3 days in airtight containers; bring to room temperature and garnish with
chocolate curls just before serving.
Coconut Cupcakes
Ingredients
Makes 2 dozen
3 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
3 sticks (1 1/2 cups) unsalted butter, room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup coconut milk
8 large egg whites
1 1/4 cups shredded sweetened coconut
Seven-Minute Frosting
Fresh Roasted Coconut, for garnish
Directions
Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper
liners; set aside.
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and
2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl
as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three
parts, alternating with the milk and beginning and ending with the flour; beat until
just combined. Transfer mixture to a large bowl; set aside.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg
whites on low speed until foamy. With mixer running, gradually add remaining 1/4
cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do
not overbeat. Gently fold a third of the egg-white mixture into the butter-flour
mixture until combined. Gently fold in remaining egg-white mixture; stir in
shredded coconut.
Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup
batter. Bake, rotating pans halfway through, until the cupcakes are golden brown
and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25
minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert
and let cool completely, top sides up. Frost cupcakes with seven minute frosting,
swirling to cover. Cupcakes may be stored in a covered container in the
refrigerator for up to 3 days. Garnish with fresh coconut just before serving.
Strawberry Cupcakes
Ingredients
Makes 2 dozen
3 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup milk
8 large egg whites
Strawberry Meringue Buttercream
24 small fresh strawberries, washed (hulls intact), for garnish
Directions
Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper
liners; set aside.
In a medium bowl, sift together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and
2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl
as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three
parts, alternating with the milk and beginning and ending with the flour; beat until
just combined. Transfer mixture to a large bowl; set aside.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg
whites on low speed until foamy. With mixer running, gradually add remaining 1/4
cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do
not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture
until combined. Gently fold in remaining egg-white mixture.
Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup
batter. Bake, rotating pans halfway through, until the cupcakes are golden brown
and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25
minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert
and let cool completely, top sides up. Frost cupcakes with strawberry meringue
buttercream, swirling to cover. Cupcakes may be stored in a covered container in
the refrigerator for up to three days. Garnish with strawberries just before
serving.
Ingredients
Makes 5 cups
4 large egg whites
1 1/4 cups sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
1 teaspoon pure vanilla extract
1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor
Directions
In the heatproof bowl of an electric mixer set over a saucepan of simmering
water, combine egg whites and sugar. Cook, whisking constantly, until sugar has
dissolved and mixture is warm to the touch (about 160 degrees).
Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white
mixture on high speed until it holds stiff (but not dry) peaks. Continue beating
until the mixture is fluffy and cooled, about 6 minutes.
Switch to the paddle attachment. With mixer on medium-low speed, add butter
several tablespoons at a time, beating well after each addition. (If frosting
appears to separate after all the butter has been added, beat on medium-high
speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest
speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a
rubber spatula until frosting is smooth.
Ingredients
Makes 30
3 1/4 cups sifted cake flour (not self-rising)
1 1/2 tablespoons baking powder
1/4 teaspoon salt
7 ounces (1 3/4 sticks) unsalted butter, softened
1 3/4 cups sugar
1 cup plus 2 tablespoons milk
1 tablespoon pure vanilla extract
5 large egg whites, room temperature
2 cups semisweet chocolate chips
Chocolate Chip Frosting
Directions
Make cupcakes as directed in Basic Cupcake How-To, omitting eggs and using
milk and vanilla for wet ingredients. Beat egg whites to stiff peaks, and fold into
batter. Fold in chocolate chips. Bake cupcakes about 22 minutes. Frost with
buttercream, and serve immediately.
Ingredients
Makes about 5 cups
2 cups semisweet chocolate chips
Basic Buttercream
Directions
Fold chocolate chips into buttercream. Use immediately, or cover and refrigerate
for up to 3 days. (Bring to room temperature, and beat on low speed before
using.)
One-Bowl Chocolate Cupcakes
Ingredients
Makes 18 to 24
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners;
set aside. Sift together cocoa powder, flour, sugar, baking soda, baking
powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil,
and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides
and bottom of bowl to assure batter is well mixed.
2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until
tops spring back when touched, about 20 minutes, rotating pan once if
needed. Transfer to a wire rack; let cool completely.
Helpful Hint
Cupcakes will keep, covered, for up to three days.
Ingredients
Makes 2 dozen
Directions
1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake
liners; set aside.
2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder,
baking soda, and salt together into the bowl of an electric mixer. Using the
paddle attachment, mix ingredients together on low speed.
3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour
mixture and beat on medium speed for 30 seconds. Scrape down sides of
bowl and continue mixing on medium speed for 2 minutes. Add boiling
water and stir to combine; set cake batter aside.
4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter
in a large bowl; stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each
prepared muffin cup. Use the bottom of a small glass to pack crumbs into
the bottom of each cupcake liner. Reserve remaining graham cracker
mixture for topping.
6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to
oven and bake until the edges of the graham cracker mixture is golden,
about 5 minutes. Remove from oven and fill each muffin cup three-
quarters full with cake batter. Sprinkle each with remaining chocolate and
graham cracker mixture. Return to oven and bake, rotating pans halfway
through baking, until tops are firm and a cake tester inserted in the center
comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and
let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and
let cool completely.
7. Transfer frosting to a large pastry bag fitted with a large plain round or
French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral
motion on each cupcake. Transfer cupcakes to a baking sheet. Using a
kitchen torch, lightly brown the frosting, taking care not to burn the
cupcake liners. Serve immediately or store in an airtight container, up to 2
days.
Marshmallow frosting
ingredients
Makes enough for 2 dozen cupcakes
Directions
1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an
electric mixer. Set over a saucepan with simmering water. Whisk
constantly until sugar is dissolved and whites are warm to the touch, 3 to 4
minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat,
starting on low speed, gradually increasing to high, until stiff, glossy peaks
form, 5 to 7 minutes. Add vanilla, and mix until combined. Use
immediately.
Tiramisu Sundaes
Ingredients
Serves 4
Directions
1. Whisk cream in a medium bowl until stiff peaks form; cover with plastic
wrap, and place in refrigerator until ready to serve.
2. Combine espresso and brandy, if using, in a medium bowl. Break 4
ladyfingers in half; dip into espresso mixture until soaked but not falling
apart, several seconds. Arrange two halves in a layer at the bottom of
each parfait glass. Top with a scoop of ice cream. Repeat with another
layer of soaked ladyfingers, and top with a scoop of ice cream. Garnish
each glass with a dollop of whipped cream and a sprinkling of chocolate
shavings, if desired. Serve immediately.
3.
Ingredients
Makes 24
Directions
1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners.
Whisk together flour, baking powder, and salt.
2. With an electric mixer on medium-high speed, cream butter and sugar
until pale and fluffy. Add eggs, one at a time, beating until each is until
incorporated, scraping down sides of bowl as needed. Beat in zest and
vanilla. Add flour mixture in three batches, alternating with two additions of
buttermilk and lemon juice, and beating until just combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full.
Bake, rotating tins halfway through, until golden brown and a cake tester
inserted in centers comes out clean, about 25 minutes. Transfer tins to
wire racks to cool completely before removing cupcakes. Cupcakes can
be stored overnight at room temperature, or frozen up to 2 months, in
airtight containers.
4. To finish, spread 1 tablespoon lemon curd onto middle of each cupcake.
Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton
#8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly
and releasing as you pull up to form a peak. Hold a small kitchen torch 3
to 4 inches from surface of frosting, and wave it back and forth until
frosting is lightly browned all over. Serve immediately.
Lemon Curd
Ingredients
Makes about 2 cups
Directions
Seven-Minute Frosting
Ingredients
Makes about 8 cups
Directions
1. Combine 1 1/2 cups sugar with the water and corn syrup in a small
saucepan; clip a candy thermometer to side of pan. Bring to a boil over
medium heat, stirring occasionally, until sugar dissolves. Continue boiling,
without stirring, until syrup reaches 230 degrees.
2. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk
attachment, whisk egg whites on medium-high speed until soft peaks
form. With mixer running, add remaining 2 tablespoons sugar, beating to
combine.
3. As soon as sugar syrup reaches 230 degrees, remove from heat. With
mixer on medium-low speed, pour syrup down side of bowl in a slow,
steady stream. Raise speed to medium-high; whisk until mixture is
completely cool (test by touching the bottom of the bowl) and stiff (but not
dry) peaks form, about 7 minutes. Use immediately.
Ingredients
Makes 24
Directions
1. Preheat oven to 350. Line 2 standard muffin tins with paper liners. Sift
together flours, baking powder, and salt.
2. Beat butter and granulated sugar with a mixer on medium speed until pale
and fluffy, about 3 minutes. Beat in eggs, one at a time, and vanilla.
Reduce speed to low, and add the flour mixture in 3 additions, alternating
with the milk, beginning and ending with the flour mixture; beat until
combined after each addition. Fold in huckleberries by hand.
3. Divide batter among cups. Bake, rotating halfway through, until golden
brown, about 25 minutes. Let cool.
4. Beat cream and confectioners' sugar until firm peaks form. Dollop
cupcakes with whipped cream, garnish with berries, and dust with
confectioners' sugar.
Ingredients
Makes 18
Directions
1. Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk
together flour, baking powder, and salt in a small bowl. Warm milk and
butter in a saucepan over low heat.
2. Beat eggs and sugar with a mixer on high speed until thick and pale,
about 5 minutes. Beat in dry ingredients.
3. Bring milk and butter to a boil. With mixer on low speed, add milk mixture
to batter, and beat until smooth. Add vanilla. Divide batter among muffin
cups, filling each halfway. Bake cupcakes until light gold, about 15
minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let
cool.
4. Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon
vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze
over each, and serve immediately.
Vanilla Cream
Ingredients
Makes 1 1/2 cups
Directions
1. Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium
saucepan over medium heat. Add milk in a slow, steady stream. Cook,
stirring, until mixture begins to bubble and thicken, about 5 minutes.
2. Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to
saucepan, and cook over medium heat, stirring often, until thick, 2 to 4
minutes. Stir in vanilla.
3. Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap
directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.
Chocolate-Ganache Glaze
Ingredients
Makes about 1 1/4 cups
Directions
1. Remove from heat, and add chocolate and corn syrup. Let stand for 5
minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring
often. Use immediately.
Pina Colada Pie
Ingredients
Directions
In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract.
Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2
of the whipped topping.
Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.
Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled
pie with whipped topping and toasted coconut.
1. Put the sugar and 5 tablespoons of water into a heavy-based saucepan and
stir gently over a low heat until the sugar dissolves. Increase the heat and boil
steadily, without stirring, until the sugar caramelizes. The temperature on a sugar
thermometer will be 160°C/320°F. Lift the pan from the heat.
2. Have ready another 5 tablespoons cold water in a jug and pour it on to the
sugar the moment it reaches the caramel stage. Swirl the pan, but do not stir (the
mixture will sizzle and spit a little, so be careful) then continue to boil to a thick
syrup, stirring to dissolve.
3. Meanwhile, beat the egg yolks in a bowl. Pour the hot caramel on to them,
beating hard all the time, and continue beating until the mixture cools. Transfer
the mixture to a freezer container.
4. Whip the cream until it forms soft peaks and fold it into the mixture with the
walnuts. Freeze until firm without further stirring.
FILLING..
100g (4oz)plain chocolate
2 75g (10oz) full fat soft cheese
3 eggs, separated
2 tbsp cocoa
25g (1oz) plain flour
50g (2oz) light muscovado sugar
142ml (5fl oz) pot of sour cream
50g (2oz) caster sugar
TOPPING.
25g (1oz) butter
l00g (4oz) plain chocolate
125ml (4fl oz) double cream
2 tsp golden syrup, icing sugar,
chocolate leaves and fresh strawberries to decorate
1. Grease a 23cm (9in) round, spring-form cake tin. Line with greaseproof paper
and grease the paper.
2. Melt the butter in a pan and remove from the heat. Stir in the caster sugar and
biscuits until evenly combined. Spoon the mixture into the base of the tin and
press down evenly. Set aside.
3. Preheat oven to 170C/325F/ gas 3. For the filling, melt the chocolate in a small
bowl over a pan of simmering water.
4. Put the cheese into a large mixing bowl and beat in the egg yolks, cocoa, flour,
muscovado sugar, sour cream and melted chocolate until evenly blended.
5. In a clean bowl, beat the egg whites with an electric whisk until soft peaks
form. Whisk in the caster sugar, Using a metal spoon, fold the egg whites into the
cheese mixture. Pour into the tin and level the surface.
6. Bake for 1¼-1½ hours, or until set. Turn off the oven. Leave the cheesecake
inside, with the oven door open slightly, for about 1½ hours.
7. Remove the cake from the oven and chill in the fridge for 2 hours. Turn out of
the tin and remove the lining paper.
8. For the topping, melt the butter and chocolate in a small bowl over a pan of
simmering water. Remove from the heat and stir in the cream and golden syrup.
Allow the mixture to cool slightly.
9. Spoon the topping onto the centre of the cheesecake, making swirls. Leave a
2½cm (1in) border around the edge. Dredge the border with sifted icing sugar.
Decorate with the chocolate leaves and fresh strawberries. Chill for at least 2
hours, preferably overnight.
Marbled Chocolate Cheesecake
1. Preheat, oven to 180C/350F/ gas 4. Grease and line two 20 cm sandwich tins
2. Put the chocolate, milk and 75g (3 oz) muscovado sugar into a saucepan.
Heat gently until the chocolate and sugar have melted. Allow to cool.
3. In a large mixing bowl, beat the butter and remaining sugar together until pale
and creamy. Gradually beat in the eggs, vanilla essence and the chocolate milk.
4. Sift together the flour, cocoa and bicarbonate of soda. Gently fold into the cake
mixture, using a figure-of-eight action to incorporate as much air as possible.
5. Turn into the prepared tins and bake for 30-35 minutes. Turn out onto a wire
rack and leave to cool completely.
6. For the icing, beat the butter and sugar together. Gradually mix in the melted
chocolate and milk.
7. Sandwich the cakes together with a third of the icing. Use the remainder to
coat the top and the side. Sprinkle with chocolate and serve.
Preheat the oven to 350°F. Line 2 8-inch cake pans with wax paper and grease
the paper.
Melt the chocolate and butter together in the top of a double boiler, or in a
heatproof bowl set over a saucepan of hot water.
Transfer to a mixing bowl and stir in the sugar. Add the eggs and vanilla and mix
until well blended.
Sift over the flour and baking powder. Stir in the walnuts.
Divide the batter between the prepared pans and spread level.
Bake until a cake tester inserted in the centre comes out clean, about 30
minutes. Let stand 10 minutes, then unmold and transfer to a rack.
When the cakes are cool, whip the cream until firm. With a long serrated knife,
carefully slice each cake in half horizontally.
Sandwich the layers with some of the whipped cream and spread the remainder
over the top of the cake. Refrigerate until needed.
For the chocolate curls, melt the chocolate and oil in the top of a double boiler or
a bowl set over hot water. Transfer to a nonporous surface. Spread to a ⅜-inch
thick rectangle. Just before the chocolate sets, hold the blade of a straight knife
at an angle to the chocolate and scrape across the surface to make curls. Place
on top of the cake.
Sheer Indulgence
Serves: 16
4 Stir in the flour mixture, mixing evenly. Pour the mixture into the prepared dish
and level the surface.
5 Mix the remaining sugar and cocoa in a bowl, then sprinkle over the pudding
mixture.
6 Pour the remaining milk evenly over the pudding.
7 Bake for 45-50 minutes or until the sponge has risen to the top and is firm to
the touch. Serve hot, with the crème fraiche, yogurt or ice cream.
3 eggs
90 g (3½ oz) caster sugar
75 g (3 oz) plain flour, sifted
1 tablespoon (15 ml) hot water
5 tablespoons seedless raspberry jam, warmed
MAKES 1 LOAF
1. Preheat oven to 180°C/350°F/Gas 4. Grease a 900g/2lb loaf tin and line the
base with non-stick baking paper. Cream the butter and sugar in a mixing bowl
until light and fluffy.
2. Add the eggs to the creamed mixture one at a time, beating well after each
addition to combine.
3. Sift the cocoa and flour over the mixture and fold in evenly.
4. Chop the marzipan into small pieces with a sharp knife. Tip into a bowl and
mix with the chocolate chips. Set aside about 60ml / 4 tbsp and fold the rest
evenly into the cake mixture.
5. Scrape the mixture into the prepared tin, level the top and scatter with the
reserved marzipan and chocolate chips.
6. Bake for 45-50 minutes or until the loaf is risen and firm. Cool for a few
minutes in the tin, then turn out on to a wire rack to cool completely.
1 Preheat the oven to 350°F. Line 2 cookie sheets with wax paper and grease
the paper.
2 With an electric mixer, beat the egg whites until frothy.
3 Sift the sugar, cocoa, flour, and coffee into the whites. Add the water and
continue beating on low speed to blend, then on high for a few minutes until the
mixture thickens. With a rubber spatula, fold in the walnuts.
4 Place generous spoonfuls of the mixture 1 inch apart on the prepared sheets.
Bake until firm and cracked on top but soft on the inside, 12-15 minutes. With a
metal spatula, transfer to a rack to cool.
Chocolate Macaroons
MAKES 24
For Chocolate Pine Nut Macaroons, spread 50g/2oz/ 2/3 cup toasted pine nuts in
a shallow dish. Press the balls of chocolate macaroon dough into the nuts to
cover one side and bake as described, nut-side up.
Chocolate Eclair Squares
2 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
64 NILLA Wafers
2 squares BAKER'S Semi-Sweet Chocolate
DIRECTIONSBEAT milk and pudding mixes with whisk 2 min. Stir in COOL
WHIP.
ARRANGE 16 wafers on bottom of 8-inch square dish; cover with 1/3 of pudding
mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.
MICROWAVE chocolate in microwaveable bowl on HIGH 1 min. or until melted
when stirred. Drizzle over dessert.
Put 2 Tbsp hot-fudge sauce into a small ziptop freezer bag; reserve for top. Put
remaining fudge sauce into another small ziptop bag. Snip tip off corner of bag,
pipe sauce in an even layer over ice cream and freeze. Slightly soften remaining
vanilla-chocolate chip ice cream in refrigerator as above. Pack a second layer of
the ice cream over fudge sauce; freeze 30 minutes or until firm.
Top pie with medium-size scoops of chocolate–chocolate chip ice cream. Freeze
pie at least 2 hours, or wrap airtight and freeze up to 2 weeks.
To serve: Place marshmallow cream in a ziptop bag, snip tip off corner of bag
and pipe cream around scoops. Snip tip off bag containing fudge sauce and pipe
on top. Garnish with chocolate pieces.
Frosting Ingredients:
Heat oven to 350°F. Combine flour, baking powder and salt in medium bowl. Set
aside.
Beat sugar and 1 cup butter in large bowl at medium speed, scraping bowl
occasionally, until creamy. Add eggs, two at a time, beating well after each
addition. Add 2 teaspoons vanilla. Reduce speed to low; add flour mixture
alternately with 1 cup milk, beating well after each addition.
Pour batter into greased 13x9-inch baking pan. Bake for 45 to 55 minutes or until
toothpick inserted in center comes out clean. Cool completely.
Meanwhile, beat 1/2 cup butter and cooled chocolate in large bowl at medium
speed until creamy. Gradually add powdered sugar, alternately with 1/4 cup milk
and 2 teaspoons vanilla and scraping bowl occasionally, until well mixed. Frost
cooled cake. Sprinkle with decorator sprinkles, if desired.
Recipe Tip
Add 1 to 2 tablespoons additional milk to frosting for desired spreading
consistency.
Recipe Tip:
This cake is very versatile. Frost the cake or, leave unfrosted and top each
serving with sliced strawberries and whipped cream.
Beat butter in medium mixer bowl at medium speed until creamy. Gradually add
powdered sugar, cocoa and salt alternately with whipping cream and melted
chocolate, scraping bowl often, until well mixed. Stir in corn syrup.
TIP: This recipe will be enough to frost one (13x9-inch) cake or 12 cupcakes.
Gradually add powdered sugar and salt alternately with half & half and vanilla,
scraping bowl often, until well mixed. Stir in corn syrup.
VARIATIONS:
Birthday Cake
Cake Ingredients:
Frosting Ingredients:
1 teaspoon vanilla
2 tablespoons light corn syrup
Heat oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Set aside.
Combine flour, baking powder and 1/2 teaspoon salt in large bowl. Set aside.
Beat 1 1/2 cups sugar and 3/4 cup butter in large bowl at medium speed,
scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well
after each addition. Add 1 tablespoon vanilla. Reduce speed to low. Add flour
mixture alternately with milk, beating well after each addition just until mixed.
Divide batter evenly between prepared pans. Bake for 29 to 34 minutes or until
toothpick inserted near center comes out clean. Cool on wire racks 10 minutes.
Loosen cake by running knife around inside edge of pans. Carefully remove cake
from pans; cool completely.
Beat 3/4 cup butter in large bowl at medium speed until creamy. Gradually add
powdered sugar and 1/8 teaspoon salt alternately with whipping cream and 1
teaspoon vanilla, scraping bowl often, until well mixed. Stir in corn syrup.
To assemble, place 1 cake layer on serving plate, bottom-side up; frost top.
Place remaining cake layer over frosting, bottom-side down; frost top and sides
of cake. Decorate as desired.
FROSTING VARIATIONS:
Combine flour, baking powder and baking soda in small bowl. Set aside.
Bring water and coffee granules to boil in small saucepan; remove from heat.
Add 3 bars (6 ounces) baking chocolate; stir until smooth.
Combine sugar, butter and 1 teaspoon vanilla in large bowl. Beat at medium
speed, scraping bowl often, until creamy. Increase speed to high. Add eggs; beat
5 minutes. Reduce speed to low; gradually add flour mixture alternately with
chocolate mixture until well mixed. Pour into prepared pan.
Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool 30 minutes.
Ingredients
rind of 1 medium lemon
rind of 1 medium orange
1/4 cup (2 fl oz) orange juice
2 tablespoons lemon juice
3 cups caster sugar (superfine)
1/2 cup (4 oz) water
2 tablespoons gelatin
1 cup (8 fl oz) water, extra
2/3 cup corn flour (cornstarch)
3-4 drops orange or rose flower water
red food coloring
1/2 cup icing (confectioners) sugar
Directions
Line base and sides of a deep 17 cm (6 3/4 inch) square cake tin with aluminum
foil, leaving edges overhanging. Brush foil with oil or melted butter. Remove
white pith from rinds.
Combine rinds, juices, sugar and water in large heavy-based pan. Stir over
medium heat without boiling until sugar has completely
dissolved. Brush sugar crystals from side of pan with a wet pastry brush. Bring to
boil, reduce heat slightly and boil without stirring
for 5 minutes or boil until a teaspoon of mixture dropped into cold water forms
long threads, or if using a sugar thermometer it must
reach 105 C (221 F). Combine gelatine with 1/2 cup (4 fl oz) extra water in bowl.
Stir over hot water until dissolved. In separate bowl combine corn flour with
remaining water, mix until smooth.
Add gelatin and corn flour mixtures to sugar syrup. Stir over medium heat until
mixture boils and clears. Stir in flower water and a few drops red food colouring.
Strain mixture into tin;refrigerate over night. When set peel off foil and cut into
squares. Roll in icing sugar.
Butterscotch - Dessert
Ingredients
1 lb Light Brown sugar
¼ pint Water
2 oz Unsalted butter
Directions
Put the sugar and water in a large heavy-based saucepan, with a sugar
thermometer attached, and heat gently until dissolved. Bring to the boil, then boil
until the temperature reaches the soft crack stage 270 °F, when a little of the
syrup dropped into cold water separates into hard but not brittle threads. Brush
down the sides of the pan occasionally with a pastry brush dipped in cold water.
Add the butter a little at a time, stirring until dissolved before adding any more.
Pour into a greased 7 inch square tin. Mark into squares when almost set. When
set, break along the marked lines. Store in an airtight container.
Directions
FOR CRUST: Using electric mixture, beat butter, sugar, egg, lemon peel, and
salt in large bowl to blend. Gradually add flour and beat until mixture holds
together, adding water by tablespoonfuls if dough is dry. Gather dough into ball;
flatten in disk. Wrap in plastic and refrigerate 30 minutes.
FOR FILLING: Stir sugar and 1/3 cup water in heavy medium saucepan over
medium-low heat until sugar dissolves. Increase heat; boil without stirring until
syrup turns deep amber, brushing down sides of pan with wet pastry brush and
swirling pan occasionally, about 8 minutes. Turn off heat. Add cream and honey
(mixture will bubble vigorously); stir over low heat to dissolve any caramel bits.
Mix in walnuts. Cool to room temperature.
Preheat oven to 350 F. Spray 9-inch-diameter spring form pan with non-stick
spray. Divide dough into 3 pieces, 2 slightly large than the third. Roll out 1 larger
dough piece on lightly floured surface to 10-inch round. Transfer to prepared pan;
press onto bottom and slightly up sides of pan. Divide smaller dough piece in 2
balls. Roll each ball into 14-inch-long rope. Coil each rope around bottom edge of
pan, pressing against sides. Press coiled dough up sides of pan, forming 1-1/2-
inch high sides.
Spoon filling into dough-lined pan (pan will not be completely filled). Roll out
remaining dough piece on lightly floured work surface to 9-1/2 inch round. Place
atop filling. Press dough edges together to seal and enclose filling.
Brush top crust with egg yolk. Pierce top in several places to allow steam to
escape. Bake until crust is golden brown, about 40 minutes. Transfer to rack and
cool. Cut around pan sides to loosen torte. Release pan sides.
Cut torte into wedges and serve.
Black Forest Cake - Dessert
Ingredients:
6 eggs, room temperature
1 cup granulated sugar
3/4 all-purpose flour
1/2 cup cocoa
1/2 cup butter or margarine, melted and cooled
1 tsp vanilla
Directions
Preheat oven to 350F. Beat eggs in mixing bowl until frothy.
Gradually add sugar beating until light colored and thick. Sift flour and cocoa over
batter 1/2 at a time. Gently fold in after each addition.Fold butter and vanilla in
gradually. Divide batter among 3 greased round 8 inch pans. Bake in oven for
about 20 to 30 minutes until and inserted wooden pick comes out clean. Let
stand for 5 to 10 minutes. Turn onto racks to cool.
Ingredients:
2 14-oz cans cherries, drained, reserve juice and a few whole cherries
1/4 cup Kirsch liqueur or sherry
reserved cherry juice
2 tbsp cornstarch
2 tbsp granulated sugar
1 tsp lemon juice
2 cups whipping cream
1/4 cup cocoa
2 tbsp granulated sugar
1 tsp vanilla
1/4 cup butter or margarine, softened
2 cups icing sugar
1/2 cup cocoa
1/4 cup prepared coffee
1 semisweet baking chocolate square
Directions
After draining cherries remove the whole cherries for garnish and cut the rest in
half, removing stones. Reserve 15 to 20 halves to
press into icing rims. Sprinkle kirsch over cake layers. Use more if you like. Put
cherry juice, cornstarch, sugar and lemon juice into small saucepan. Whisk
together over medium heat until it boils and thickens. Cool. Stir in cherry halves.
Beat cream in mixing bowl until fairly thick. Add cocoa, sugar and vanilla. Beat
until stiff.
Mix all ingredients together well adding small amounts of icing sugar or coffee as
needed to make proper consistency for piping.
Now pipe a rim of icing around outside edge of 1 cake layer on serving plate.
Spoon 1/2 thickened cherries in center. Press a few cherry halves down slightly
in icing rim. Spoon about 1/3 whipped cream over top. Repeat with second layer.
Spread remaining icing on third layer and place on top. Cover with remaining 1/3
whipped cream. Garnish with whole cherries arranged in a circle. Warm
chocolate square slightly. Using vegetable peeler, peel chocolate forming curls.
Put these in center of cherries.
Directions
Peel, cut, slice and dice the apples. Put lemon juice over them to prevent from
turning brown. Mix with half of the sugar, with almonds, currants/sultanas,
cinnamon and cloves and leave it alone for some time. Take the rest of the
sugar, 1 egg and most of the butter and mix it with a fork. Then mix the flour,
baking soda and salt in, bit by bit until you cannot mix in any more flour (dough
should have tendency to form cracks and break into pieces, but still be one
coherent lump of dough). Butter a spring-form pan. Take half of the dough and
spread it over the bottom (evenly). Take half of the rest of the dough and spread
it over the side (also evenly) up to half the height of the spring-form. Put in the
apple and almond mix, and push it down in the dough as far as possible. Make
little snake-like dough things from the rest of the dough, and put them zig-zag
over the pie. Beat the last egg and spread it over the pie.
Bake in the oven at 375°F for 60-75 minutes. Serve with whipped or ice-cream.
Marzipan - Dessert
Ingredients
1 lb. almonds, blanched and skins removed
1lb. powdered sugar
1 egg white
Directions
Grind the almonds. Add sugar, mix well. Add the egg white mix well. A small
quantity of rose water can be used instead of egg white. Keep stored in the
refrigerator. Add food colouring if desired. When rolling marzipan out use
powdered sugar to keep it from sticking.
Kèiskuch - Dessert
(Cheese Cake)
Ingredients:
2 cups flour
1 tablespoon sugar
½ teaspoon salt
½ cup butter
2 teaspoons baking powder
2/3 cup milk
Directions
Mix dry ingredients, add shortening, then milk. Roll and place in a cake tin.
Filling:
Ingredients
1 pound curd cheese
3 eggs beaten
½ cup cream
Juice and rind from 1/2 lemon
¾ cup sugar
¼ teaspoon salt
Directions
Mix and pour on dough, bake at 375°C for 35 minutes.
Use only the egg yolks in the filling.
Directions
Mix together dry ingredients. Mix with dry ingredients, using a spoon.
Bake in 9x4x2" pan Butter pan and put a piece of waxed paper in bottom so the
cake will come out easily.
Bake at 350F for 30 minutes. You cannot see when it is done; use a tooth pick to
see if centre is done. Serve with butter, sliced thinly.
Directions
The filling: mix the ingredients and cook them until it looks right.
The wrapping: mix the flour with warm water. Use your hands to beat it until it is
well blended. Make balls of 1/2 inch diameter before flattening it thin enough to
wrap the filling ball.
The topping: Mix the ingredients and heat it at medium temperature.
Constantly stir it with spatula until it begins to set.
Put the wrapped ball in a small paper cake cup and top it with the topping.
Steam all these cups for about 10 minutes. Serve when it is a bit cooled off.
2. Place 1/2 cup chocolate syrup and chocolate chips in medium microwave-safe
bowl. Microwave at MEDIUM (50%) 45 seconds or until hot; stir until smooth.
Reserve 1/4 cup chocolate syrup mixture; set aside. Add cereal to remaining
chocolate mixture, stirring until well coated; cool slightly.
3. Press cereal mixture, using back of spoon, evenly on bottom and up sides of
prepared pie plate to form crust. Place in freezer 15 to 20 minutes or until crust is
firm. Spread half of vanilla ice cream into crust; spoon reserved 1/4 cup
chocolate syrup mixture over layer. Spread half of chocolate ice cream over
sauce.
4. Top with alternating scoops of vanilla and chocolate ice cream. Cover; return
to freezer until serving time. Drizzle with additional syrup just before serving. 8
servings.
Rocky Road Tasty Team Treats
Ingredients:
• 1-1/2 cups finely crushed thin pretzels or pretzel sticks
• 3/4 cup (1-1/2 sticks) butter or margarine, melted
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Milk
Chocolates
• 3 cups miniature marshmallows
• 1-1/3 cups coarsely chopped pecans or pecan pieces
Directions:
1. Heat oven to 350°F. Grease bottom and sides of 13x9x2-inch baking pan.
2. Combine pretzels and melted butter in small bowl; press evenly onto bottom of
prepared pan. Spread sweetened condensed milk evenly over pretzel layer; layer
evenly with chocolates, marshmallows and pecans, in order. Press down firmly
on pecans.
2. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1
minute. Remove from heat; stir in butter and vanilla. Pour into individual dessert
dishes. To avoid a skin from forming on top, press plastic wrap directly onto
surface; serve warm or refrigerate at least 2 hours. Garnish with whipped
topping, if desired. 4 to 5 servings.
MICROWAVE DIRECTIONS:
1. Stir together sugar, cocoa, cornstarch and salt in large microwave-safe bowl;
gradually stir in milk.
2. Remove cookie from oven. Evenly sprinkle surface with chocolate chips,
peanut butter chips, white chips and chocolate bar pieces. Cover "toppings" with
marshmallows. Sprinkle surface with chocolate covered caramel candies. Return
to oven; bake additional 5 minutes or until marshmallows are puffed and lightly
browned. Cool. Cut into triangles. About 12 slices.
2. Beat cream cheese in large bowl until fluffy. Gradually add sweetened
condensed milk, beating until smooth. Add eggs and vanilla; mix well.
3. Pour half of batter evenly over prepared crust. Stir melted chocolate into
remaining batter; drop by spoonfuls over vanilla batter. With metal spatula or
knife, swirl gently through batter to marble.
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large
bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of
mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
2. Stir together cocoa and water in small bowl until smooth. Beat shortening,
sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour,
baking soda and salt; add to shortening mixture alternately with buttermilk,
beating until well blended. Add cocoa mixture; beat well. Pour batter into
prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with
ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.
* To Sour Milk: Use 4 teaspoons white vinegar plus milk to equal 1-1/3 cups.
Beat butter in small bowl. Add powdered sugar and cocoa alternately with milk;
beat to spreading consistency (additional milk may be needed). Stir in vanilla.
About 2 cups frosting.
Chocolate Snowballs
A list of ingredients you will need:
8 - ounces unsweetened chocolate, coarsely chopped
1/2 cup - milk
1 - (1-lb.) pkg. Domino® Confectioners Sugar (approx. 3 3/4 cups) divided
1 cup - chopped nuts
Quick Tip »
To serve: Put chocolate snowballs in foil paper candy cups available at cake
decorating and candy supply stores. Tip: If mixture is dry and hard to handle, add
1-2 tablespoons of milk.
Instructions »
In a 2-quart saucepan over low heat, melt chocolate with milk. Set aside 1/2 cup
confectioners' sugar. Add remaining to chocolate mixture, stirring until well
blended. Add nuts. Refrigerate 15 minutes or until easy to roll.
Lightly dust hands with confectioners' sugar. Roll chocolate into 1-inch balls.
Sprinkle with remaining confectioners' sugar. Refrigerate until ready to serve.
Crunchy Munchies
A list of ingredients you will need:
1 cup - old-fashioned or quick-cooking rolled oats
1/3 cup - firmly packed Domino® Light Brown Sugar
1/3 cup - butter or margarine, melted
1/3 cup - coarsely chopped nuts
1/4 teaspoon - ground cinnamon
Quick Tip »
Crunchy Munchies may also be prepared in the oven. Spread oat mixture on
ungreased baking sheet. Bake in 350°F oven for 15 minutes or until golden
brown; stirring every 5 minutes. Let cool.
For something different, try Peanut Crunchy Munchies. Use 1/3 cup chopped
peanuts in place of nuts and omit cinnamon.
Instructions »
In medium bowl, combine all ingredients; mix well. Cook in 10-inch skillet over
medium heat, stirring constantly 5 to 7 minutes or until golden brown.
Dreamy Divinity
A list of ingredients you will need:
2 1/2 cups - Domino® Granulated Sugar
1/2 cup - light corn syrup
1/2 cup - water
2 eggs whites
1 teaspoon - vanilla
1 to 2 drops - desired food coloring
1/2 cup - chopped nuts (optional)
Quick Tip »
Divinity may also be poured into a buttered, 8-inch square pan.
Instructions »
In a heavy 2-quart saucepan, combine sugar, corn syrup and water. Cook over
medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve
sugar. This should take 5-7 minutes. Carefully clip candy thermometer to side of
pan.
Cook over medium heat, without stirring, to 265°F or hard ball stage. Reaching
hard ball stage should take about 15 minutes.
Gradually pour hot mixture in a thin stream slightly less than 1/8-inch diameter,
over egg whites beating with the electric mixer on high speed about 3 minutes.
Add vanilla and food coloring, if desired. Continue beating on high speed about
5-6 minutes, scraping the sides of the bowl occasionally, just until candy starts to
lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound
on itself and not disappear into remaining mixture.
Marzipan
A list of ingredients you will need:
1 - (7 oz) pkg. almond paste (3/4 cup)
3/4 cup - Domino® Superfine Sugar
2 tablespoons - light corn syrup
1/4 teaspoon - almond extract
Food coloring (optional)
Quick Tip »
Marzipan is a sweet, shapable mixture of almond paste and sugar that is often
tinted and formed into shapes, including miniature fruits or flowers for cake
decoration. It is also rolled and cut into decorative shapes using cookie cutters.
Instructions »
Break almond paste into small pieces. Place in food processor. Add sugar and
process until mixture is texture of coarse meal. Add corn syrup and almond
extract and process until blended. Test with a tablespoon of mixture, rolling
between palms. If mixture is crumbly, add additional corn syrup, by teaspoonfuls,
until mixture holds together.
Tint with food coloring paste by breaking off a piece of marzipan and kneading in
desired color.
Makes 15 ounces.
Tip: When working with marzipan, have confectioners' sugar spread out on a
sheet of waxed paper nearby. Dip your cookie cutters or hands into sugar when
needed to prevent sticking.
BARFI
Preparation:
Wash, stem and pit the cherries. Place in a food processor and pulse until you
have a chunky puree. Place in a bowl and refrigerate.
Separate the eggs and place the whites in the refrigerator to chill. Put the yolks in
a large stainless steel bowl and set aside.
Combine the sugar and water and mix until dissolved. Place in a heavy saucepan
over high heat. Boil for 2 to 3 minutes or until the sugar has completely dissolved
and the mixture is clear. Remove from the heat and quickly whisk into the egg
yolks. With a hand mixer, beat this mixture on high speed for 5 to 8 minutes or
until stiff and shiny. Set aside.
Whip the cream until stiff peaks form and set aside. Be careful not to overwhip!
Whip the egg whites to form stiff peaks and set aside.
Add the pureed cherries to the egg yolk mixture and blend well. Gently fold in the
whipped cream and then the egg whites. Carefully pour into 6 individual serving
dishes or using a pastry bag with a star tip, pipe into 6 wine goblets. Refrigerate
for at least 2 hours.
Garnish with whipped cream and a sprig of fresh mint and of course, a cherry
on top!
Cranachan
Ingredients:
2/3 cup rolled oats
1 1/4 cup heavy cream
4 Tbsp honey
4 Tbsp Irish whiskey
1 pint fresh raspberries or strawberries
Tall wine glasses or goblets for serving
Preparation:
Put the rolled oats in a dry pan and toast over medium heat, stirring frequently,
until golden brown. Remove from heat and set aside.
Place the cream in a bowl and whip until relatively thick, but still soft. Fold in the
honey and whiskey.
Put three or four berries in the bottom of each wine glass and add a little of the
toasted oats. Add the rest of the berries to the cream mixture and fold in
carefully.
Spoon the cream mixture into the serving glasses and sprinkle the remaining
oats over the top.
Garnish with an additional dollop of whipped cream and berries for the finishing
touch.
Chocolate Ganache
Ingredients:
Preparation:
Heat 1 cup of heavy cream until almost to the boiling point (the microwave does
this perfectly), then pour over the chocolate discs. Allow to stand for one minute,
then whisk until smooth.
To reheat, gently microwave until liquefied. Do not overheat or the ganache will
break!
Strawberry Cream Freeze
Ingredients:
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup cold milk
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 20 NILLA Wafers, coarsely broken
• 1 cup sliced fresh strawberries
• 1/2 cup strawberry ice cream topping
MAKE THE FILLING:
BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk.
Add dry pudding mix; beat 2 min. Stir in COOL WHIP, wafers and berries. Swirl
in ice cream topping.
SERVE IT YOUR WAY!
PIE: Spread filling into 6-oz. OREO Pie Crust. Freeze 6 hours or until firm.
Garnish with additional berries, if desired. Makes 8 servings.
MINI PIES: Spoon filling into 12 cupcake liners. Freeze 4 hours. Remove paper
linings. Garnish desserts with additional berries, if desired. Makes 12 servings.
WAFFLE BOWLS: Freeze filling 6 hours or until firm. Let stand 15 min. before
scooping into waffle bowls. Makes 8 servings.
2. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2
min. or until well blended.
1. PREHEAT oven to 325°F. Line a 13x9-inch baking pan with foil, and let the
ends extend over the sides of the pan.
2. MIX the cookie crumbs and butter and press down firmly onto the bottom of a
prepared pan. You can use a measuring cup if you like. Bake 10 min.
3. BEAT cream cheese, sugar and vanilla in a large bowl with an electric mixer
on medium speed until well blended. Add sour cream and mix well. Add eggs,
one at a time, beating on low speed after each one, just until blended.
4. REMOVE 1 cup of the batter; set aside. Stir melted chocolate into the
remaining batter in large bowl; pour over crust.
5. TOP with spoonfuls of the remaining 1 cup plain batter.
CUT through the batters with a knife several times to make a wirled effect. Bake
40 min. or until center is almost set. Cool completely. Refrigerate for at least 4
hours or overnight. Use the foil handles to lift the cheesecake from the pan
before cutting to serve. Store leftovers in the refrigerator.
PREPARE each flavor dry gelatin mix in separate bowl as directed on package,
using 1 cup of the boiling water and 1 cup of the cold water for each flavor of
gelatin. Refrigerate 4 hours or until set.
SPOON lime gelatin into blender container. Add 1/2 cup of the sour cream;
cover. Blend well. Pour into 12 dessert dishes. Repeat with remaining gelatin
flavors and remaining sour cream, layering lemon gelatin and then cherry gelatin
over lime layers in dishes. (Colors of desserts will resemble the colors of the
Mexican flag.)
SERVE immediately or refrigerate until ready to serve. Store leftover desserts in
refrigerator.
Cream butter and sugar together until fluffy. Add egg yolks, one at a time beating
after each. Stir lemon extract and pineapple. Fold in sour cream and egg whites.
Line bottom of 9 x 5 x 3 inch loaf pan with half the lady fingers. Top with half the
pineapple mixture. Repeat layers. Chill 6 to 8 hours. Makes 8 to 10 servings.
Pour into 10-inch tube pan (I use Teflon pan) or 3-quart mold. Refrigerate.
Serves 12-14.
Optional: Garnish with frosted green grapes in middle, grated orange rind on top,
lemon leaves on edge of plate.
Directions:
COMBINE graham cracker crumbs, butter and sugar in medium bowl; stir in
morsels. Press 2 1/2 cups crumb mixture evenly on bottom and side of 9-inch pie
plate. Freeze for 15 minutes or until firm. Spread softened ice cream evenly into
pie shell. Top with remaining crumb mixture; freeze for 2 hours or until firm.
1 First, before you begin, make sure you have everything ready to go - the cream
and the brown sugar next to the pan, measured and waiting. Making butterscotch
is a fast process that cannot wait for hunting around for ingredients.
2 In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to
medium heat. Just before butter is melted, add all dark brown sugar at once and
stir with wooden spoon until sugar is uniformly wet.
3 Stir infrequently until mixture goes from looking grainy to molten lava. Make
sure to get into the corners of your pot, and watch closely to notice how the
mixture changes. It will take about 3 to 5 minutes.
4 Right before you add the cream, the caramelizing brown sugar will begin to
look and feel more like liquid and less like thick wet sand.
5 At this point add all the cream at once and replace your spoon with a whisk.
Lower heat a little and whisk cream into mixture. When liquid is uniform, turn heat
back to medium and whisk every few minutes for a total of 10 minutes.
6 After liquid has been boiling on the stove for its 10 minutes, turn heat off and let
rest for a minute or two before transferring into a heatproof storage vessel. (I
prefer a stainless steel or glass bowl.) Cool to room temperature.
7 When butterscotch liquid is room temperature, take a small taste. It's important
to know what cooked brown sugar and butter tastes like, and what happens
when transforming that flat sweetness into real butterscotch flavor. Whisk in half
the salt and vanilla extract. Taste again. Add more salt and vanilla extract until
the marvelous taste of real butterscotch is achieved.
Ingredients
2 cups heavy whipping cream
1 cup milk
1/4 cup cocoa powder
4 ounces bittersweet or semi-sweet chocolate
1/2 cup sugar
2 teaspoons cinnamon
Pinch salt
Pinch cayenne
Pinch espresso powder (or instant coffee)
6 egg yolks, lightly beaten
1 teaspoon vanilla extract
2 Tbsp brandy (optional)
Method
1 Heat one cup of cream in a small saucepan (1 qt). Whisk in cocoa powder.
Bring to a simmer. Whisk until cocoa powder is well incorporated. Remove pot
from heat. Stir in chocolate until completely incorporate.
2 Put mixture into a metal bowl and add the remaining cup of cream. Set that
bowl over a larger bowl half-filled with ice water to help cool it down. Place a
mesh sieve over the bowl with the chocolate mixture.
3 Put one cup of milk, the sugar, cinnamon, salt, cayenne, espresso powder (or
instant coffee) into a saucepan and heat until steamy (not boiling), stirring to
incorporate the spices and dissolve the sugar. Place egg yolks in a medium sized
bowl. Slowly pour the heated milk and mixture into the egg yolks, whisking
constantly so that the egg yolks are tempered by the heated milk, but not cooked
by it. Use a rubber spatula to scrape the warmed egg yolks back into the
saucepan.
4 Stir the milk egg mixture constantly over medium heat with a wooden spoon,
scraping the bottom as you stir, until the mixture thickens and coats the spoon so
that you can run your finger across the coating and have the coating not run. This
can take anywhere from 3 to 10 minutes, depending on how hot your burner is.
If the custard base doesn't coat the back of the spoon, it's not ready.
5 As soon as the mixture coats the spoon, remove it from the heat and
immediately pour it over the mesh sieve into the bowl of the chocolate cream
mixture. (The sieve is there to catch any curdled bits.) Stir into the cream mixture.
6 Add a teaspoon of vanilla. Let the mixture cool a bit in the ice bath and then
chill in the refrigerator until completely chilled, a couple hours or overnight. Right
before churning, add 2 Tbsp of brandy to the mix. This is an optional step, but it
will help keep the ice cream from getting too icy if it is stored beyond a day. If you
are planning on eating the ice cream the same day you make it, you can skip this
step.
7 Churn the mixture in your ice cream maker according to the manufacturer's
instructions.
Store ice cream in an airtight container in your freezer for several hours before
eating. The ice cream will be quite soft coming out of the ice cream maker, but
will continue harden in your freezer. If you store it for more than a day, you may
need to let it sit for a few minutes to soften before attempting to scoop it.
You create your best egg white-based confections when you know how to treat
this important part of the egg. An egg white is pure protein. When room
temperature to begin with, egg whites will grow bigger and stronger with
whipping. For this reason it's best to start whipping egg whites on a lower speed,
increasing incrementally as you get to the aspired consistency. I like to say I’m
cajoling my egg whites into submission.
To achieve room temperature egg whites, take eggs out the night before you
need them, or place in a bowl of warm water for about 10 minutes to take their
chill off.
Make sure all bowls, hands, and utensils touching egg whites are as clean and
free of random oils as possible. When separating eggs, crack in half and gently
toss the yolk back and forth between the eggshell halves, dripping egg white out
into a clean container. If a bit of yolk drops into your pristine whites, fish it out
with a clean eggshell. Hint: if a bit of shell gets in, they will sink to the bottom and
be easy to spot and hold back when it comes time to use the egg whites.
Not sure what to do with the leftover egg yolks? Most custards like pastry cream
or stovetop pudding are egg yolk based.
Pavlova Recipe
Meringue:
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled
white vinegar
1 1/2 Tbsp cornstarch
1 1/2 cups granulated sugar
3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
Pinch salt
Topping:
2 pints fresh or frozen berries
1/4 cup sugar
Whipped Cream for topping
Place rack in the middle of the oven and preheat the oven to 275°. Line a large
baking sheet with parchment paper. Pour the vanilla and vinegar (if using) into a
small cup. Stir the cornstarch into the sugar in a small bowl.
In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg
whites, cream of tartar (if using) and salt, starting on low, increasing
incrementally to medium speed until soft peaks/trails start to become visible, and
the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.
Increase speed to medium-high, slowly and gradually sprinkling in the sugar-
cornstarch mixture. A few minutes after these dry ingredients are added, slowly
pour in the vanilla and vinegar (if you didn't use cream of tartar.) Increase speed
a bit and whip until meringue is glossy, and stiff peaks form when the whisk is
lifted, 4 to 5 minutes.
Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide
on a baking sheet lined with parchment paper or a silicon liner. With the back of a
spoon, create an indentation in the middle of the mound for holding the filling
once meringue is baked.
Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-
60 minutes, or until the meringues are crisp, dry to the touch on the outside, and
white -- not tan-colored or cracked. The interiors should have a marshmallow-like
consistency. Check on meringues at least once during the baking time. If they
appear to be taking on color or cracking, reduce temperature 25 degrees, and
turn pan around.
Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly
sealed container at room temperature, or individually wrapped, for up to a week if
your house is not humid.
Served topped with your favorite filling - lemon curd, raspberry or blueberry
sauce, and freshly whipped cream.
Makes 8-10 pavlovas.
Recipe adapted from Flo Baker's pavlovas in the San Francisco Chronicle:
Fourth of July dessert has roots in Australia
Baklava Recipe
For the baklava:
• 1 lb. of chopped nuts (almonds, walnuts, or pistachios are best, or use a
combination of them)
• 1 lb of phyllo dough
• 1 cup of butter, melted
• 1/3 cup of sugar
• 1 teaspoon of ground cinnamon
• 1/3 teaspoon of ground cloves
For the syrup:
• 1 cup of water
• 1 cup of sugar
• 1/2 cup of honey
• 2 tablespoons of lemon juice
• 1 cinnamon stick
• Finely ground pistachios for garnish (optional)
METHOD
1 Lightly grease a 9x13 pan and set the oven to 350°F.
2 Thaw the phyllo dough according to manufacturer's directions (this may take
overnight). When thawed, roll out the dough and cut the dough in half so the
sheets will fit in the pan. Cover with a damp towel to keep it from drying out.
3 Process the nuts until in small, even sized pieces. Combine with sugar,
cinnamon, and cloves. In a separate bowl, melt the butter in the microwave.
4 Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the
phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick,
each sheet being "painted" with the butter.
5 Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo,
brushing each one with butter. Continue to repeat the nut mixture and two
buttered sheets of phyllo until the nut mixture is all used up. The top layer should
be 8 phyllo sheets thick, each sheet being individually buttered. Do not worry if
the sheets crinkle up a bit, it will just add more texture.
6 Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35
minutes or until lightly golden brown, and edges appear slightly crisp.
7 While baking, make the syrup. Combine the cinnamon stick, sugar, lemon
juice, honey, and water in a saucepan. Bring to a boil, then reduce to medium
low heat and let simmer for 7 minutes and slightly thickened. Remove the
cinnamon stick and allow to cool.
8 Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours.
Garnish with some finely crushed pistachios of desired.
1. In a double boiler whip the egg yolks, sugar and coffee for 10 to 15 minutes
being careful not to boil the mixture.
2. Once it has increased in volume and cooked for at least 10 minutes add the
Rum, mix in in gently.
3. Pour it into a mixing bowl and let it cool.
4. After it has cooled off you can prepare the whipping cream.
5. Whip the cream in a bowl with a hand mixer or in a food processor. Once it
has taken form you can gently fold the egg mixture into it.
6. Mix gently by pulling from the bottom and folding over the top.
7. Once mixed place it in the freezer for about one hour or so. the longer you
leave the firmer it should get.
8. Spoon into small dessert bowls and serve immediately with dry biscuits.
4 large eggs*
2 cups Mascarpone cheese, don’t use substitutes
36 Savoiardi (lady fingers)
1 can sliced pineapple (no sugar added)
3/4 cup sugar
3 cups pineapple juice (no sugar added)
1. Beat the egg whites until stiff peaks form and then refrigerate.
2. In a large bowl beat the egg yolks with the sugar until fluffy. Use an electric
hand mixer or a food processor.
3. Add the mascarpone cheese and mix until well combined.
4. Gently fold the egg whites into the mascarpone mixture.
5. Dip both sides of the lady fingers into the pineapple juice and place them in the
cake dish (my dish is oval about 18″ x 10″).
6. Spread half of the mascarpone cream over the ladyfingers then cover this
layer with remaining ladyfingers always dipped in the pineapple juice.
7. Complete the dish spreading the rest of the mascarpone cream.
8. Decorate with the pineapple slices and refrigerate for at least 4 hours, better
yet overnight.
Tiramisu
6 eggs
1 lb. mascarpone cheese, don’t use substitutes
36 Savoiardi (lady fingers)
2-1/2 cups strong Italian coffee
1/2 cup dry Marsala wine
13 Tbsp. sugar
3 Tbsp. un-sweetened cocoa
1. In a large bowl use an electric hand mixer to beat the egg yolks together with
the sugar until fluffy.
2. Add the mascarpone cheese and mix it in with a spoon until well combined.
3. Now whip the egg whites until stiff peaks form and then fold them gently into
the mascarpone mixture using a spoon. Fold it in by gently lifting the mascarpone
mixture from the bottom to the top.
4. Add the cocoa to 1/3 of the mascarpone mixture and mix well.
5. Spread half of the remaining mascarpone mixture without cocoa onto the
bottom of the cake dish (My dish is 11-3/4″ x 8-3/4″ and 2-1/2″ deep).
6. Quickly dip both sides of the lady fingers into the espresso coffee and place
them over the mascarpone cream.
7. Cover this layer with all the chocolate mascarpone cream.
8. Add the Marsala wine to the rest of the coffee and dip the ladyfingers into it.
Place them over the mascarpone chocolate cream and top with the remaining
mascarpone cream.
9. Sprinkle the top with cocoa powder through a fine mesh strainer.
10. Refrigerate for 24 hours.
To make the filling, reserve a few strawberries with stalks on for decoration and
chop the remainder. Mix with the caster sugar and lemon juice. Whip the cream
until stiff and fold in the strawberry mixture. Use to fill the choux buns. Pile on a
serving plate, dust with a little sifted icing sugar and decorate with the reserved
strawberries
Baklavas Recipe
225 g/8 oz/1 cup unsalted (sweet) butter, melted
225 g/8 oz filo pastry (paste)
275 g/10 oz walnuts, chopped
75 g/3 oz caster (superfine) sugar
10 ml/2 tsp ground cinnamon
5 ml/1 tsp grated nutmeg
For the syrup:
225 g/8 oz/1 cup granulated sugar
Finely grated rind and juice of 1 small lemon
A little rose water (optional), to serve
Method:
Brush a 28 x 18 cm/11 x 7 in shallow baking tin (pan) with a little of the melted
butter. Line with a sheet of filo pastry. Brush with butter and repeat until you have
four layers of buttered pastry. Mix together the nuts, caster sugar and spices and
spread over the pastry. Top with the remaining layers of pastry, again brushing
with butter in between each layer and then on top. Score the top layer in a criss-
cross pattern, with lines about 2.5 cm/ 1 in apart. Bake in a preheated oven at
180°C/350°F/gas mark 4 for 40 minutes or until golden brown and cooked
through.
Meanwhile, put the syrup ingredients in a saucepan and heat gently, stirring, until
the sugar has dissolved. Boil rapidly for 4 minutes. When the pastry is cooked,
mark the top into 10 squares and spoon the hot syrup over. Leave to cool, then
chill until the next day. Cut into squares and sprinkle with a few drops of
rosewater before serving, if liked.
Mango Cream
Serve in small bowls along with thin cookie or wafers.
Place mango in blender container. Cover and blend until smooth, about 10
seconds. Beat whipping cream and sugar in chilled bowl until stiff. Fold mango
into whipped cream a few times for swirled effect. Sprinkle with almonds.
2. Top brownie with pie filling, whipped cream and grated chocolate.
Black Forest Sundae
1. Line a 5-cup gelatin mold or bowl with aluminum foil. Arrange 12 whole
cherries on the bottom of the foil. Chop remaining cherries; fold into
softened ice cream.
2. Spoon half of the ice cream mixture into bottom of mold. Spoon fudge
topping over ice cream; spread remaining ice cream over the fudge topping.
Sprinkle cookie crumbs over top of ice cream; press lightly. Freeze 4 to 6
hours or until firm. Carefully pull foil out of mold and unmold with cookie
crumbs on bottom on a chilled plate.
Butterscotch Haystacks
3. Stir in peanut butter until well-blended. Add chow mein noodles and
marshmallows; toss until coated. Drop by rounded tablespoon onto prepared
baking sheets. Refrigerate until ready to serve.
3. Spread mixture into prepared baking pan; let stand for 20 to 30 minutes
or until firm. Break into small pieces.
1. Prepare cake mix according to package directions, mixing cocoa with dry
ingredients. Spoon batter evenly into an ungreased 10-inch tube pan. Bake in
a preheated 350-degree oven as directed on the package. Let cool as package
directs.
3. Place the other half of the cake over cherries, cut side down. Spread
with 3/4 cup fudge topping. Cover with remaining 1 cup whipped topping and
remaining cherry pie filling. Refrigerate 1 hour. Just before serving,
drizzle remaining 2 tablespoons fudge topping over cherry pie filling.
2. Place two brownies in each sundae dish. Top with ice cream, whipped
cream, Nesquik, morsels and cherries.
2. Serve warm as a dipping sauce for fresh fruit or spoon over ice cream or
cake. Store remaining sauce tightly covered in refrigerator.
1. Combine dry milk, sugar and cocoa in mug or cup; stir in boiling water.
Quick Tiramisu
3. Bake for 10 to 12 minutes or until light golden brown around edges. Cool
on baking sheets for 1 minute; remove to wire racks to cool completely.
4. Beat cream cheese and sugar in large mixer bowl until smooth. Beat in 1/4
cup coffee. Fold in whipped topping. Layer 6 cookies in 8-inch-square baking
dish. Sprinkle each cookie with 1 teaspoon coffee. Spread one-third cream
cheese mixture over cookies.
1 pint strawberries
1/3 cup sugar
2 cups light cream, very cold
Juice of half a lemon
Tortilla Torte
10 8-inch flour tortillas
16 oz low-fat cream cheese (at room temperature)
1 Tbs grated orange peel
2 Tbs orange juice concentrate
1/2 cup brown sugar, packed
2 Tbs cinnamon
2 Tbs granulated sugar
1. Place cream cheese, orange peel, orange juice concentrate, cup of brown
sugar and 1 teaspoon cinnamon in a bowl and beat with a fork.
2. Spread 9 tortillas on a dry surface and spread evenly with cream cheese
mixture.
1. Combine graham cracker crumbs, pecans and butter in small bowl. Press
firmly on bottom and 1-inch up side of 9-inch springform pan. Refrigerate.
1. Combine 1/2 cup cream, eggs and nutmeg in medium, heavy-duty saucepan.
Cook over medium-low heat until mixture is slightly thickened, stirring
constantly. Remove from heat; add morsels. Let stand for 3 minutes; stir
until smooth. Cool to room temperature.
2. Whip remaining cream in chilled small mixer bowl until stiff peaks form;
fold into butterscotch mixture. Pour half of mixture into crust; sprinkle
with 1/3 cup pecans. Spoon remaining filling over nut layer. Sprinkle with
remaining nuts. Freeze for 3 hours or until firm.
Assorted Donuts
Ingredients:
For Dough:
Maida 3 cups
Yeast 1 sachet
Eggs 2
Sugar 2 tbsp
Melted butter 2 tbsp
Milk as needed
Oil for deep frying
For Topping:
Melted chocolate 1 cup
Colored sprinklers or candy ½ cup
Confectioners sugar 1 cup
Milk 3-4 tbsp
Method
Mix yeast, sugar and half a cup of milk, set aside. The mixture will be bubbly in 5
minutes which shows that your yeast is working. Make dough by combining all
the ingredients, just like u will make pizza dough. Transfer in a clean bowl, cover
and leave on kitchen counter until the dough is more than double in size. Now its
ready to make donuts.
Roll dough in ¼ inch thick and cut donuts by using 2 cookie cutters, large to cut
the donut circle and small to cut the center. Keep rolling and cutting until all the
dough has been used. Place donuts in a large tray, cover and let sit for another
30minutes or so until donuts are well risen almost double of the original size.
Heat oil in a deep pan and fry donuts until light golden. Take out on a tissue
towel and let cool. Melt chocolate and coat one side of donuts, sprinkle some
colored candy and let chocolate set. In another bowl, mix icing sugar and milk to
make a thick paste and dip one side of donuts in the mixture, this will also set in
few seconds. Your assorted donuts are ready, enjoy!
2. Gradually stir about half of the hot mixture into the beaten egg yolks.
Return all of the egg yolk mixture to the saucepan. Cook and stir over low
heat for 2 minutes. Remove from heat; stir in vanilla. Pour chocolate
mixture into 4 or 6 pots de creme cups or small dessert dishes. Cover and
chill for 2 to 24 hours. If desired, top with Caramelized Shards.
1. Preheat oven to 350 degree F. Line a cookie sheet with aluminum foil;
coat foil with nonstick cooking spray. Sprinkle 1 tablespoon slivered
almonds onto prepared foil. Bake in preheated oven 6 to 8 minutes or until
lightly toasted. Meanwhile, place 1/3 cup sugar in a heavy 10-inch skillet.
Heat over medium-high heat until sugar begins to melt, shaking skillet
occasionally to heat sugar evenly. Do not stir. When sugar begins to melt,
reduce heat to low. Cook for 2 minutes more or until sugar is melted and
lightly golden, stirring as needed with a wooden spoon. Remove pan from
heat. Stir in 1/2 teaspoon hot water. Immediately pour over nuts on hot
baking sheet. Let cool for 1 minute. Using 2 forks, gently pull caramel as
thinly as possible, lifting up slightly as you pull. Let cool thoroughly on
foil. Break into pieces; store tightly covered up to 3 days.
Cherry S'Mores
1. Put marshmallow creme, cherries and chocolate chips in a medium bowl; mix
well.
Dessert To Go
5. Fill each cone with 1/4 cup pudding. Top each with 1/2 cup cherry
mixture. Decorate with colored sprinkles or a maraschino cherry. Serve
immediately. This dessert is best eaten with a spoon.
Marshmallows
3. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water,
and salt over low heat, stirring with a wooden spoon, until sugar is
dissolved. Increase heat to moderate and boil mixture, without stirring,
until a candy or digital thermometer registers 240°F., about 12 minutes.
Remove pan from heat and pour sugar mixture over gelatin mixture, stirring
until gelatin is dissolved.
5. Run a thin knife around edges of pan and invert pan onto a large cutting
board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow
and let drop onto cutting board. With a large knife trim edges of
marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining
confectioners' sugar into a large bowl and add marshmallows in batches,
tossing to evenly coat. Marshmallows keep in an airtight container at cool
room temperature 1 week.
Boo Berry Bats Over Blue Moons
1. In a medium saucepan over high heat, bring 1/2 cup water to a boil. Add 2
cups of the blueberries; return to a boil. Cook until liquid is released
from fruit, about 2 minutes. Meanwhile, combine 1/3 cup of the sugar, the
cornstarch and salt in a cup. Add to cooked blueberries, stirring
constantly, until sauce thickens, about 1 minute. Spoon into a medium bowl;
cover and refrigerate until cold, about 2 hours.
4. Spread mixture into prepared baking pan; let stand for 20 to 30 minutes
or until firm. Break into bite-size pieces.
Cranberry Frost
1. In a mixing bowl, combine cranberries and sugar and let stand 10 minutes.
Meanwhile, peel and secton 1 orange. Finely chop orange sections; set aside.
Sqeeze remaining orange to make total of 1/3 cup juice.
2. Combine the 1/3 cup orange juice, cream cheese, and vanilla. Beat until
fluffy. Stir in orange sections, cranberries, apple and dates.
3. Whip cream until soft peaks form. Fold cream into cream cheese mixture.
4. Turn mixture into a 5-cup mold, 8x4x2 inch loaf pan, or into about 10 to
12 paper lined muffin pans. Cover and freeze until firm.
5. To serve, let stand at room temperature for 10 miutues. Unmold or peel
off paper and garnish with orange sections.
Line bottom only of 8-inch cake pan with waxed paper cut to fit. Or, alternatively,
have 10-inch tube pan ready.
In medium bowl, combine flour, cocoa powder, 1/3 cup sugar, baking powder,
and salt; mix well. Pour in oil, water, vanilla, and egg yolks. Beat for 1 minute or
until very smooth. Wash beaters.
In large bowl, and with clean beaters, beat egg whites and cream of tartar until
soft peaks form. Add remaining sugar and beat until stiff peaks form.
Pour egg yolk mixture evenly over stiffly beaten egg whites. Fold in until blended
and evenly colored.
Pour into prepared pan. With knife, cut through batter to remove air bubbles.
Smooth top.
Bake in 350 degree oven for 40 minutes or until tester inserted in center comes
out clean.
Cool on wire rack. (Or, if tube pan is used, invert pan and allow tohang upside
down on its own rack or funnel.) Loosen around edge of cake; invert onto cake
plate. Remove waxed paper.
Preheat the oven to 375 degrees. In a medium bowl, cream the margarine and
the fructose. Beat in the egg, water, and vanilla; mix thoroughly.
In a sifter, combine the flour, baking soda, and salt. Sift the dry ingredients into
the creamed mixture and mix well. Stir in the chocolate chips.
Lightly spray cookie sheets with nonstick cooking spray. Drop teaspoonfuls of
dough onto cookie sheets and bake for 8 to 10 minutes. Remove the cookies
from the oven and cool them on racks.
Fruit Ambrosia
1. Combine the fruit and orange juice. Spoon into dessert dishes and
sprinkle with coconut to serve.
Fruit Fantasia
2 bananas, sliced
2 cups sliced fresh strawberries
1 can pineapple tidbits in juice (2 oz), drained, and juice reserved
1 can sliced peaches in juice (15 oz), drained, and juice reserved
1 tsp sugar-free Tang drink mix
1 package sugar-free vanilla instant pudding mix (0.9 oz)
2. Top with a twisted pineapple slice. Garnish with whipped topping and
serve at once.
Incredible Crepes
1/2 cup nonfat milk
1/3 cup all-purpose flour
1 egg
4 1/2 tsp sugar
1 dash ground nutmeg
1 small orange, peeled, and seeds removed
1 tsp low-calorie margarine
1/4 cup unsweetened orange juice
1 tsp cornstarch
1/2 tsp vanilla
1 Tbs low-fat sour cream
Whisk together the milk, flour, egg, sugar, and nutmeg in a small bowl until frothy
and refrigerate for at least 1 hour. Meanwhile, cut away the rind and membranes
of the orange so that only the fruit flesh remains. Chop the orange flesh into
small pieces.
When the batter is ready, melt the margarine in a small skillet over medium heat,
rolling the skillet to completely coat it with the margarine. Using a small ladle,
pour approximately 2 tablespoons of batter into the heated skillet, again rolling
the skillet to quickly coat the bottom.
Using a plastic flexible spatula, turn the crepe when the edges begin to brown
slightly. Cook the other side until it is also light brown. Remove the crepe from
the pan quickly, fold it into quarters, and place it on a cool plate. Repeat until all
the batter is used.
Mix together 1 tablespoon of the orange juice with the cornstarch until smooth.
Return the small skillet to the heat and add the remaining orange juice and
orange pieces, cooking until bubbly. Quickly add the cornstarch mixture and stir
constantly with a wooden spoon.
When the mixture begins to thicken slightly, add the vanilla and stir well. Gently
add the folded crepes back into the skillet, and swirl the skillet to coat the crepes
with the sauce. The sauce should be slightly thickened, just enough to coat a
spoon. (Add a mixture of another ½ teaspoon cornstarch and 1 teaspoon water if
needed to further thicken the sauce.)
When all the crepes are thoroughly heated, divide the contents of the skillet onto
two serving plates, top each with sour cream, and serve. If you like, before
removing the crepes from the heat, turn the heat to high, add 2 tablespoons Gran
Marnier or brandy, and flame before serving.
Combine the evaporated milk and sugar and place over low heat.
Combine the cornstarch and milk, stirring into a smooth paste. Slowly add this to
the heated milk and sugar, stirring constantly until the sauce thickens.
Add the vanilla, liqueur, and brandy. Simmer the sauce 1 minute longer.
Serve warm.
Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the
whisk attachment. Beat egg whites until soft peaks form and then gradually add
sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.
Servings: One 9" pie
In the top of a double boiler, over simmering water, combine butter, chocolate
chips, sweetened condensed milk and corn syrup. Cook over the simmering
water, stirring only occasionally, until smooth (about 20 minutes).
Remove from hot water and beat with an electric mixer until smooth.
Bill Knapp's-style Chocolate Cake
• 1 18 ounce Devil's Food Cake Mix
• 1 1/2 cup water warm
• 2 eggs
Preheat oven to 325. Beat all cake ingredients together with a mixer on medium-
high until smooth. Pour into a greased and floured 9"x12"x2" inch baking pan or a
10" baking tin. Bake at 325º for 35 minutes or until tester inserted in the center of
the cake comes out clean. Let cool on wire rack.
While the cake is in the oven, prepare the frosting.
The Filling
1 envelope unflavored gelatin
1/4 C cold water
1 C Crisco
1 lb + 1 C powdered sugar
1 tsp vanilla
Cookie: Preheat oven to 400 degrees F. Combine cake mix, eggs + water, oil
and cocoa powder. Blend well until you can form it into a ball. Let stand 20
minutes. Form dough into 1/2-inch balls placed 2 inches apart on lightly greased
baking sheet Flatten each ball with bottom of a greased once drinking glass that
has been dipped in Nestle's Quik powder to deepen the color of the cookies to
resemble the originals. Bake 8 minutes. Immediately out of the oven, flatten each
cookie with the back of a pancake turner. Let cool 20 minutes while you prepare
the filling.
Filling: Soften the gelatin in 1/4 C cold water and place in a pan of hot water until
clear. Meanwhile, beat the Crisco until fluffy, adding the powdered sugar a little at
a time. Add the vanilla and cooled gelatin and beat 6 minutes. Shape into 1-inch
balls and place between the bottom sides of two cookies, pressing them gently
but firmly together until the filling becomes nicely rounded at the edges. Chill
about one hour to set the filling.
Sanders-style Hot Fudge Sauce
• 1 (14-ounce) can Eagle Brand Milk
• 14 ounces Karo Syrup, light
• 12 ounces Nestles Milk Chocolate chips (not the semisweets)
• 1/4 pound butter
Combine ingredients in top of double boiler over simmering water and stir until
chocolate melts.
Continue to cook and stir a few times for 30 minutes. Remove from heat, then
beat with a mixer until smooth.
Cool, pour into jar, then tightly cap. Refrigerate.
Pink Fluff
2 small boxes Raspberry Jell-O
1 large can crushed pineapple, drained
1 8 oz pkg cream cheese, room temperature
1 9 oz tub Cool Whip
1/2 cup chopped pecans or nuts
Dissolve Jell-O in 2 cups boiling water.
In a blender, combine Jell-O and cream cheese. Refrigerate until the mixture has
thickened slightly.
Stir in the pineapple and nuts. Fold in the Cool Whip.
Rinse a silicone mold with cold water and shake out excess water (do not dry).
Transfer mixture to the mold and refrigerate for at least 4 hours.
When ready to serve, dip the outside of mold into hot water for a few seconds to
release. Run a butter knife along the edge. Flip over onto a dish and serve.
Chiffon Cake
1 1/4 sifted cake flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup corn or peanut oil
1/3 cup water
3 egg yolks
1 teaspoon *flavoring
1/4 teaspoon cream of tartar
3 egg whites
In a large bowl, combine flour, sugar, baking powder and salt. Make a well in the
center of the flour mixture and pour in oil, water, egg yolks and flavoring. Note:
Use vanilla, orange, lemon or 1/2 teaspoon almond other extract of your choice.
Beat for 2 minutes, or until smooth.
In a separate bowl, beat egg whites with cream of tartar until they form very stiff
peaks. Gently fold (do not stir) the egg whites into the first mixture until well
blended.
Turn batter into an ungreased 8 or 9 inch tube pan or an 8 inch square pan.
Bake at 325F for about 1 hour or until cake springs back when lightly touched
with finger.
When the cake is done, remove from the oven and suspend the pan upside down
until cool (putting the center over a bottle works well).
Loosen the sides of the cake from pan using a spatula or bread knife.
Spread with frosting or drizzle with confectioners sugar, if desired.
Variation: To make a marble chiffon cake, divide batter into two portions.
Combine 3 tablespoons sugar and 3 tablespoons of cocoa with 1/4 teaspoon
baking soda and 3 tablespoons hot water. Mix until smooth and gently fold (do
not stir) into half of the batter. Pour plain and chocolate batter alternately into the
pan; swirl a spatula through the center once or twice. Bake as above.
No Bake Cheesecake
3 egg yolks, beaten
1/4 cup sugar
1/2 teaspoon salt
1 small can crushed pineapple
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1 cup cottage cheese
1 tablespoon unflavored gelatin
3 egg whites
1 1/2 cups graham cracker crust mixture
Press a graham cracker crust into the bottom of a springform pan, saving some
of the mixture to sprinkle on top.
In a small bowl or teacup, bloom 1 tablespoon of gelatin in 1/4 cup water; set
aside.
In a double boiler, combine egg yolks, sugar, salt, pineapple, lemon juice and
rind. Remove from heat and add the softened gelatin, stirring until dissolved. Add
1 cup cottage cheese, mashed. Chill until mixture has partially set.
In a clean bowl, beat three egg whites, gradually stirring in 1/2 cup white sugar
until soft peaks form when the beaters are lifted. Fold the beaten egg whites
gently into cheese mixture.
Spread mixture over the graham cracker crust and sprinkle reserved graham
cracker crumbs over top. Chill for at least 4-5 hours.
Cooking Directions
Preheat oven to 350 degrees F. Unfold pastry. Cut into 16 hearts with 2-inch
heart-shaped cookie cutter. Place on ungreased baking sheets.
Bake 20 min. or until golden brown. Remove to wire racks; cool completely.
Cut each heart horizontally in half. Spread 1 tsp. of the jam onto bottom half of
each heart; top with 1 Tbsp. of the whipped topping and a strawberry slice. Cover
with tops of hearts. Drizzle with chocolate. Serve immediately. Or, cover and
refrigerate up to 1 hour.
Yield: 16 servings
3. Still Hungry?
Frozen puff pastry is cut into hearts and baked, then split and filled with
strawberry jam, whipped topping and strawberries for special, pillowy treats.
Ingredients:
1 cup finely chopped walnuts
1 stick margarine melted
1 cup flour
1 cup powdered sugar
1 package (8 oz. size) cream cheese softened
1 container (12 oz. size) Cool Whip
2 small package instant chocolate pudding
2 1/2 cups milk
1 milk chocolate candy bar
Thaw Cool Whip. Mix margarine, nuts and flour. Press into a 9x13 pan. Bake 20
minutes at 350degrees F. Cool.
Mix cheese, powdered sugar and 1/2 C. Cool Whip. Spread over cooled crust.
Mix pudding mix and milk. Spread over cheese layer. Spread extra Cool Whip
over chocolate layer. Grate candy bar over top.
Chill at least 3 hours before serving.
S'Mores
8 ounces semisweet chocolate
1 can (14 oz. size) sweetened condensed milk
1 teaspoon vanilla extract
1 package (16 oz. size) graham crackers
2 cups miniature marshmallows
Directions:
In a heavy saucepan melt chocolate over low heat. Stir in milk and vanilla; cook
and stir until smooth.
Making one s'more at a time, spread 1 T. each of chocolate mixture on two whole
graham crackers. Place 5-6 marshmallows on one cracker; gently press the other
cracker on top. Repeat with remaining chocolate, crackers and marshmallows.
Eclairs
DOUGH:
Butter 40z
Flour 1/2cup
Eggs 4
Vanila essence 2,3 drops
Salt a pinch
Water 1/2cup
Filling:(chocolate cream)
Coco powder 1tsp
Cream 8oz
Icing sugar 1oz
(beat cream with beater add coco powder and icing sugar)
(Mix all things in a sauce pan,in another pan boil 4glass of water put sauce pan
on the surface of water and cook it untill become a thick sauce)
Dough: 1.Cut butter in layers, place butter ,water, salt, vanilla essence in a pan
bring boil.
When butter melt completely add flour stir quickly until it form a ball.
Remove it from flame after 5 min add one egg mix it well then add all 3 eggs one
by one stir until a creamy mixture.
Grease icing syringe without any nozzle fill it with mixture.
Squeeze out in finger sized eclairs on greased baking tray . give well space b/w
all éclairs, bake on mark 7 for 35 mins (don’t preheat oven) filling:
Let the éclair cool on room temp cut horizontally fill with chocolate cream or you
can use simple whipped cream too.
Topping: top it with chocolate sauce.
Lemon Cheese Desserts with Strawberry
SAUCE
2 c. flour
1/2 c. brown sugar
1 cube butter
1/2 c. chopped nuts
Filling:
1 3/4 c. whipping cream, whipped
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 c. powdered sugar
Sauce:
1 pkg. frozen strawberries
pinch of salt
1 pkg. Danish dessert
2 tbsp. lemon juice
Mix above as for pie dough. Spread on cookie sheet. Bake at 375°F until brown,
let cool and crumble up. Put 1/2 crumbs on bottom of pan, reserving the balance
for the top of dessert.
Mash cream cheese until soft, add other ingredients to the cream cheese and
spread on crumbs.
Cook according to directions on Danish dessert package.
Let cool and spread over cream cheese mixture. Sprinkle rest of crumbs on top.
Fruit Fluff
16 oz tub Cool Whip
1 6oz pkg dry Jell-O (any flavor)
2 16oz cans of fruit with juice to compliment Jell-O flavor chopped nuts (optional)
miniature marshmallows (optional)
Stir dry Jell-O into Cool Whip. Fold in fruit and juice.
Add marshmallows (2 cups or more, if desired). Add 1/2 cup chopped nuts. Chill
several hours or overnight before serving.
Ingredients:
3/4 cup cocoa
2 c. flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. vanilla
1 cup sour milk
2 cups sugar
1 cup black coffee
2 eggs
1/2 cup vegetable oil
1 tsp. salt
Mix all ingredients together thoroughly until smooth. The cake batter will be thin.
Bake at 350F for 35 to 40 minutes, or until a toothpick inserted into the center
comes out clean.
Flan Recipe
2/3 cup white sugar
1 (14 ounce) can sweetened condensed milk
1 cup milk
2 cups heavy cream
5 eggs
2 teaspoons vanilla extract
Ladyfingers: 8
Strawberries: 6 (sliced)
Blueberries:1/8 cup (optional)
Cocoa powder: 1/2 tsp (for decoration)
Dark chocolate: 1 small bar (for decoration)
Tiramisu
Mascarpone cheese : 1cup
Whipping cream : 1cup
Egg yolks : 2 (bitten)
Vanilla powder : 2tsp
Sugar: 2 tbsp
Icing sugar : 2tbsp
Espresso : 2cups
Coffee cream : 2 tbsp
Coco powder : 3/4 cup
Lady fingers (Savoiardi) : 1 package (36)
Whip the cream with icing sugar until it forms soft peaks.
In a bowl, bit the egg yolks, sugar, and vanilla powder till it thickens and becomes
pale. Slowly whisk in the mascarpone cheese and mix thoroughly. Fold in the
whipped cream and mix.
In a small bowl let the espresso to cool down then add the coffee cream.
Dip the lady finger in the espresso mix for 2 seconds. Make sure they are wet but
not completely soaked. Arrange them in a medium rectangular dish at least 2
inch deep.
Pour 1/3 of the mixture on top of the first layer of lady fingers and spread evenly.
Repeat step 4 and 5 for two more layers and sprinkle the coco powder on top for
garnish.
Refrigerate for at least 2 hours before serving.
(*) Refrigerate the whipped cream until the other mixture is ready. This will
prevent the mixture of losing its thickness.
(**) Make sure the espresso is rich in flavor.
(***) The coco powder could also be replaced or mixed with shaved dark
chocolate. Fresh berries are great for garnish as well specially in summer time.
Place the whipping cream in a large mixing bowl. Cover and chill the bowl in
refrigerator for at least half an hour (up to 24 hours).
Chill the beaters in the freezer for at least half an hour (or in the refrigerator for at
least 2 hours).
When chilled, beat the cream until foamy, add the vanilla and continue to beat
until soft peaks form. Then add the sugar and cocoa powder gradually and beat
until stiff peaks form when the beater is raised.
Fill the chocolate cups with the whipped cream. Decorate with berries and grated
chocolate.
You can use any type of cocoa powder as you wish, or even replace it with
instant coffee. If you don't have any such powder, you can simply use 2tbsp of
cocoa powder and 2tbsp of sugar (don't forget the additional tbsp of sugar).
Dissolve the jello in one cup of boiling water and add one cup of cold water and
stir well. Pour the mixture in a crystal bowl and let it chill in the refrigerator until
firm.
Mix the egg yolks, sugar and vanilla until the mixture is smooth and creamy. Boil
the milk and add it to the mixture and let it cool down for few minutes.
Mix gelatin powder with 1/2 of cold water and add 1/2 of boiling water and mix it
well.
After you test the original mixture for the right temperature, add the whipping
cream and gelatin mixture and mix well.
After checking the strawberry mixture for the appropriate firmness, genteelly add
the cream mixture on top.
Leave the desert in refrigerator for at least 6 hours.
Decorate the desert with fresh strawberries and mint leaves.
Cream Caramel
Sugar: 1 cup
Milk: 2 cups
Whipping cream: 2 cups
Eggs: 8, large
Salt: 1/4 tsp
Vanilla extract or powder: 1 tsp
Vanilla bean (optional): 1/2, split lengthwise
Boiling water: as needed
Put 1/2 cup of sugar in a 10-inch (25 cm) cake pan with 1+1/2 inch (4cm) side
and place it on the stove top over medium-low heat. Holding the edge of the pan
with a hot pad, tilt the pan from side to side as the sugar melts and caramelizes.
When all the sugar has melted and become a golden brown liquid, remove the
pan from the stove. Tip the pan so that the sides and bottom are evenly coated
with the syrup. Set aside. (*)
Preheat the oven to 325 degrees F. In a saucepan over medium heat, combine
the milk and cream. Scrape the seeds off the vanilla bean and put both the seeds
and the pod into the saucepan. Heat until small bubbles appear along the edges
of the pan; remove the pod (**). Meanwhile, in a bowl, beat the eggs until
blended. Add the remaining 1/2 cup sugar, the salt, and the vanilla extract and
beat until blended. Slowly pour the hot milk mixture into the egg mixture while
stirring continuously. (***)
Place the caramel-lined cake pan in a shallow baking pan. Pour the custard into
the cake pan, filling it to the rim. Pour water into the baking pan to reach halfway
up the sides of the cake pan. Bake until a small, sharp knife inserted into the
center comes out clean, 35-45 minutes (+). Remove from the oven and let cool to
room temperature. (++)
To unmold, slide a knife along the inside edges of the pan. Invert a shallow
serving plate on top of the custard. Holding the cake pan and plate firmly
together, turn them over so the plate is on the bottom. Give the pan a shake and
then lift it off. The custard should drop smoothly to the serving plate. Serve at
room temperature or chilled.
(*) In my experience, it takes the sugar at least 4-5 minutes to get to the melting
point. Therefore, you won't need to constantly hold the pan for the first 5 minutes
or so. Just make sure to be close to the stove so that you can keep an eye on the
sugar and tilt the pan a shake every minute or two. When you notice that the
sugar is getting golden-brown and has started melting, it is time to tilt the pan
frequently. Make sure to remove the pan from the stove top as soon as the sugar
is completely melted to avoid burning it.
(**) Do not throw away the pod. Keep it for future use.
(***) It is very important to add the milk mixture gradually and stir constantly while
adding the milk; otherwise you will get a cooked eggs mixture! Do not panic if you
notice the strings of cooked egg in the mixture. Just keep stirring and make sure
to pour the milk mixture slowly.
(+) Be careful not to cut the creme all the way to the bottom. Nothing will be
wrong with your creme if you do so, except for a cut on the surface of the creme.)
(++) It is very important to let it cool completely before proceeding to the
unmolding step. You may need to wait for few hours so plan ahead and make
sure you have enough time for the cooling down process. The creme may not
drop easily into the serving plate and you may get a cracked creme if you try to
unmold it when it is still warm.
In a small bowl beat the whipping cream with icing sugar until stiff peaks form.
Leave it in the fridge.
Into a pan add raspberries and 1 tbsp sugar. Cook on medium heat for 10 min or
until the juice starts to come out.
Transfer the juice into a strainer and force it through the strainer.
Dissolve the gelatin in the juice and let it cool down for 10 min.
Mix the juice with the one third of the whipped cream. Pour it into a serving glass
or cooking ring and leave it in the fridge.
Repeat the steps 2-5 with blackberries and blueberries and each time pour the
mixture on top of the previous layer.
Leave it in the fridge for at least 2 hours before serving.
Baklava
Phyllo dough: 15 sheets
Butter: 1/4 cup (melted)
Walnuts: 1/2 cup (ground or well crushed)
Coconut powder, crushed pistachio: to decorate
Syrup Ingredients:
Sugar: 2 cups
Water: 1 cup
Rosewater: 1/4 cup
Cardamom: 1/8 tsp (optional)
Saffron: 1/8 tsp (optional)
Lemon juice: 1-2 drops (fresh, optional)
Raspberry Napoleon
Whipping Cream: 1 cup
Icing Sugar: 4 tbsp
Puff Pastry: 1 Sheet (10x10 in)
Fresh Raspberries: 1 cup
Sugar: 1 tbsp
Coconut Macaroon
Egg whites: 3 (large)
Sugar: 1/2 cup
Golden corn syrup: 1/2 cup
Salt: 1/4 tsp
Vanilla: 1 tsp (extract or powder)
All purpose flour: 1/2 cup
Sweetened coconut flake: 2+1/2 cups
Chocolaty Variations Ingredients:
Chocolate bar: 3 oz (about 90grams)
Chocolate chips: 32 (to decorate, optional)
Cover a baking sheet with parchment paper. Place small mounds (about 1 tbsp)
of the dough on to the parchment-lined baking sheet 2 inches apart**.
Bake for 15-20 minute or until golden brown.
Remove from the oven and let cool on the baking sheet for about 10 minutes.
Remove to wire racks to cool completely.
*Chocolaty variation 1:
Melt the chocolate in microwave or in a double boiler. Add the melted chocolate
to the dough and mix well.
Coarsely chop the chocolate and place in a small bowl. Place the bowl in
microwave for 30-40 seconds. Remove and stir well. If the chocolate is not warm
enough to be completely melted place in microwave for another 10-20 seconds.
**Chocolaty variation 2:
Chop the chocolate into 32 pieces. Shape small mounds (about 1tbsp) of dough
around a chocolate piece, enclosing the candy completely. Decorate with a
chocolate chip (optional).
Baked Alaska
2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
1/2 teaspoon almond extract
8 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup white sugar
Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square
container with foil. Spread ice cream in container, packing firmly. Cover and
freeze 8 hours or until firm.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch
pan.
Prepare cake mix with egg and almond extract. Pour into prepared pan.
Bake in preheated oven according to package instructions, until center of cake
springs back when lightly touched.
Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
Line a baking sheet with parchment or heavy brown paper. Place cake in center.
Turn molded ice cream out onto cake. Quickly spread meringue over cake and
ice cream, all the way to paper to seal. Return to freezer 2 hours.
Preheat oven to 425 degrees F.
Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly
browned. Serve at once.
Ingredients:
1 chocolate cake mix
1 small tub of Cool Whip
1 can of sweetened condensed milk
1 can of caramel topping
Heath bars (crushed)
Directions:
1. Bake the cake per the box instructions in a bundt pan. Place the cake on a
large platter.
2. When the cake is done and while still hot, poke holes with a fork.
3. Pour sweetened condensed milk over the hot cake - it will soak in. Cool.
4. Pour caramel topping over top of cake and spread Cool Whip over the top.
Sprinkle with the crushed Heath bars.
Directions:
1. Preheat oven to 350 degrees F. Line the bottoms of two 8 inch round pans
with parchment paper circles.
2. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
3. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla.
Beat in flour mixture, alternating with buttermilk, until combined.
4. Pour into 2 round 8 inch pans.
5. Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted into
the cake comes out clean. Cool completely. Remove paper from the cakes.
6. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with
the 1/2 cup kirsh.
7. In a medium bowl, cream the butter until light and fluffy. Add confectioners
sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick,
add a couple teaspoons of cherry juice or milk.
8. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries.
Repeat with the remaining layers.
9. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla
and 1 tablespoon kirsh.
10. Frost top and sides of cake. Sprinkle with chocolate curls made by using a
potato peeler on semisweet baking chocolate.
Sift together:
2 1/2 c. flour
3 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
Cream together:
1 c. butter
1 c. sugar
3 eggs (beat the eggs in one at a time)
Frosting Directions:
1. Melt butter and add cocoa, mixing well. Add remaining ingredients and mix
thoroughly.
2. Frost top of cake. Chill overnight.
Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking
spray. In large bowl, stir cookie mix, butter and egg until soft dough forms.
On ungreased cookie sheet, make 5 cookies by dropping dough by
tablespoonfuls. Bake 9 to 11 minutes or until edges are golden brown. Cool 2
minutes; remove from cookie sheet to cooling rack.
Meanwhile, press remaining dough in pan, using moistened fingers (dough will
be sticky). Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
Spread 1/3 cup chocolate topping over baked crust. Freeze 10 to 15 minutes or
until chocolate is set.
Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream
evenly over chocolate-topped crust.
Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining
chocolate topping over cookie crumbs. Cover; freeze 2 hours. To serve, let stand
at room temperature 5 minutes before cutting. For serving pieces, cut into 5 rows
by 3 rows. Store covered in freezer.
Triple-Strawberry Dessert
1. In medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir
in yogurt until melted and smooth. Cover; refrigerate about 1 hour 30 minutes or
until thickened but not set.
2. Meanwhile, heat oven to 350°F. Place cereal in food-storage plastic bag; crush
with rolling pin to make 1 cup. In small bowl, stir cereal and butter until well
mixed. Press mixture firmly in bottom of ungreased 8-inch square pan. Bake 10
minutes or until crust is light golden brown. Set aside to cool.
3. Beat gelatin mixture with electric mixer on high speed 7 to 8 minutes or until
doubled in volume. Fold in sliced strawberries; pour over crust. Cover; refrigerate
about 1 hour or until firm.
4. To serve, cut dessert into squares. Garnish each serving with strawberry fan.
High Altitude (3500-6500 ft): Bake crust about 13 minutes.
Cookie Crust
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
2 tablespoons sugar
Filling
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 tablespoon Gold Medal® all-purpose flour
1 tablespoon milk
1/2 cup sour cream
2 eggs
1 box (4-serving size) vanilla instant pudding and pie filling mix
Topping
1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
1. Heat oven to 350°F. Line 23 regular-size muffin cups with paper baking cups.
Lightly spray baking cups with cooking spray.
2. In large bowl, stir cookie mix, butter and egg until dough forms. Shape dough
into 23 (1 1/2-inch) balls. Place 1 ball in each baking cup. Moisten bottom of
small flat-bottomed glass with drop of water, then dip into 2 tablespoons sugar.
Press glass on dough balls to flatten slightly, dipping glass in sugar after each
dough ball.
3. In same large bowl, beat cream cheese, 1/2 cup sugar, the flour and milk with
electric mixer on medium speed until smooth. Beat in sour cream. On low speed,
beat in eggs, one at a time, just until blended. Stir in dry pudding mix until well
blended. Spoon about 2 tablespoons filling over dough in each cup.
4. Bake 25 to 30 minutes or until set. Cool 30 minutes; remove from pan.
5. Open container of frosting; remove foil lid. Microwave uncovered on High 30
seconds to soften frosting; stir until smooth. Spoon about 1 tablespoon frosting
onto center of each cookie cup. Refrigerate about 1 hour or until set. Store
covered in refrigerator. If desired, remove from paper baking cups to serve.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup butter. Bake 30 to 35
minutes.
-----CRUMB BASE-----
2 1/2 cups Quaker Oats -- uncooked
(Quick or old-fashioned)
2/3 cup Brown sugar -- firmly packed
1/2 cup Butter or margarine -- melted
-----STRAWBERRY FILLING-----
1 1/2 pints Fresh strawberries
2 tablespoons Unflavored gelatine
1/2 cup COLD water
1 cup Granulated sugar
1 tablespoon Lemon juice
3 drops Red food coloring
Egg whites
1 cup Whipping cream -- whipped
For base, combine oats, sugar and butter, mixing until crumbly. Place in a
shallow baking pan. Heat in preheated moderate oven (350 F.) about 10
minutes, stirring occasionally. Set aside 1/2 cup of crumb mixture for topping.
Firmly press remaining mixture into an ungreased 13 x 9-inch baking pan. Chill.
For filling, crush 1/2 pint of the strawberries. Slice remaining strawberries; set
aside. Soften gelatin in cold water. Combine softened gelatin, crushed
strawberries, sugar, lemon juice and food coloring in saucepan. Cook over low
heat, stirring occasionally until gelatin and sugar are dissolved. Cool to room
temperature.
Place crushed strawberry mixture and egg whites in large mixing bowl.
Beat at high speed on electric mixer until mixture is thick and mounds when
dropped from a spoon. Fold in whipped cream and sliced strawberries.
Spread evenly over crumb base. Sprinkle with reserved crumb mixture.
Chill several hours or until set. Cut in pieces; garnish with strawberry halves.
Strawberry Heaven
Cut cake horizontally into 3 layers. Place 1 layer cake on serving plate.
Spread 1/4 cup of the fruit spread on the cake layer. Top with 1/2 cup of the
whipped topping. Repeat layers, ending with cake. Frost top and sides of cake
with remaining whipped topping.
Refrigerate 1 hour or until ready to serve. Decorate top and sides of cake
with strawberry slices and mint leaves. Store leftover cake in refrigerator.
Makes 12 servings.
Marbled Yogurt Dessert
Nut Crust
1/2 cup firm butter or margarine
1 cup Gold Medal® all-purpose flour
1/2 cup finely chopped nuts
Filling
1 quart (4 cups) mixed-berry frozen yogurt, slightly softened
1 quart (4 cups) vanilla frozen yogurt, slightly softened
2 cups cut-up fruit
1/4 cup chocolate-flavor syrup, if desired
1. Heat oven to 350°F. In medium bowl, cut butter into flour, using pastry blender
(or pulling 2 table knives through ingredients in opposite directions), until evenly
mixed. Stir in nuts. Press evenly on bottom of ungreased 9-inch square pan or 9-
inch springform pan. Bake about 15 minutes or until light brown. Cool completely,
about 30 minutes.
2. Scoop frozen yogurts onto crust, alternating flavors. Spread yogurts slightly to
smooth. Cover and freeze at least 3 hours until firm but no longer than 2 weeks.
3. Let stand at room temperature about 10 minutes before cutting. Dip knife into
hot water, then run knife along side of dessert to loosen. Top dessert with fruit;
drizzle with chocolate syrup. Store covered in freezer.
Dessert
1 cup chocolate wafer cookie crumbs (about 20 cookies)
1/4 cup butter or margarine, melted
1 quart (4 cups) cinnamon, vanilla or chocolate ice cream, slightly softened
Sauce
1/2 cup whipping cream
1/4 cup sugar
1 oz unsweetened baking chocolate, chopped
1/2 teaspoon ground cinnamon
1. In small bowl, mix cookie crumbs and butter. Press in bottom of ungreased 8-
inch springform pan. Freeze 10 minutes.
2. Spoon ice cream onto crumb crust; smooth top. Cover and freeze about 2
hours or until firm.
3. In 1-quart saucepan, heat whipping cream, sugar and chocolate to boiling over
medium heat, stirring constantly. Boil and stir about 30 seconds or until chocolate
is melted; remove from heat. Stir in cinnamon. Continue stirring 3 to 4 minutes or
until thoroughly mixed, glossy and slightly thickened.
4. Remove dessert from freezer 15 minutes before serving. Run metal spatula
along side of dessert to loosen; remove side of pan. Serve dessert with warm or
cool sauce. Store dessert covered in freezer.
Almond Crust
1 1/2 cups Gold Medal® all-purpose flour
1 cup butter or margarine, softened
1/2 cup powdered sugar
1/2 cup finely chopped almonds
Dessert
1 package (8 oz) cream cheese, softened
2/3 cup granulated sugar
1 teaspoon vanilla
1 can (20 oz) pineapple tidbits in juice, drained, 1 cup juice reserved
1 1/2 cups whipping cream
2 cups miniature marshmallows
1 tablespoon cornstarch
1 papaya or mango, peeled, seeded and cut into pieces
1 kiwifruit, peeled, cut into pieces
1. Heat oven to 400°F. In large bowl, beat flour, butter and powdered sugar with
electric mixer on low speed 1 minute, scraping bowl constantly. Beat on high
speed about 2 minutes or until creamy. Stir in almonds. Press mixture evenly in
bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or until edges are
golden brown. Cool completely, about 30 minutes.
2. In large bowl, mix cream cheese, granulated sugar and vanilla with spoon.
Reserve 1/2 cup of the pineapple. Stir remaining pineapple into cream cheese
mixture.
3. In chilled medium bowl, beat whipping cream with electric mixer on high speed
until stiff peaks form. Fold whipped cream and marshmallows into cream cheese
mixture. Spread over crust. Cover and refrigerate at least 4 hours until set but no
longer than 48 hours.
4. In 1-quart saucepan, place cornstarch. Gradually stir in reserved 1 cup
pineapple juice. Cook over medium heat, stirring constantly, until thickened and
bubbly. Cook and stir 2 minutes longer. Cool completely, about 30 minutes. Fold
in reserved 1/2 cup pineapple, the papaya and kiwifruit. For servings, cut dessert
into 5 rows by 3 rows. Serve with fruit mixture. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake crust 15 to 18 minutes.
Strawberry Snow
CUSTARD SAUCE:
In top of double-boiler, over direct heat, heat milk until tiny bubbles appear
around edge of pan.
Beat egg yolks and sugar to mix well.
Very slowly pour hot milk into egg mixture, beating constantly.
Return mixture to double-boiler top; place over hot, not boiling, water. Water in
lower part of double boiler should not touch upper part.
Cook, stirring constantly, until thin coating forms on metal spoons -- 8 to
10 min.
Pour custard immediately into bowl; place sheet of waxed paper directly on
surface.
Let bowl in cold water, to cool. Stir in vanilla. Refrigerate.
1. Move oven rack to lowest position (remove other racks). Preheat oven to
350°F.
2. Beat cake mix and cold water in extra-large glass or metal bowl on low speed
30 seconds; beat on medium speed 1 minute. Pour into ungreased 10x4-inch
angel food cake pan (tube pan). (Do not use fluted tube cake pan or 9x3 1/2-inch
angel food pan, or batter will overflow.)
3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very
dry and not sticky. Do not underbake. Immediately turn pan upside down onto
glass bottle until cake is completely cool, about 1 hour. Run knife around edges;
remove from pan.
4. Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed
candy into whipped topping.
5. Tear cake into about 1-inch pieces. Mix cake pieces and whipped topping
mixture. Press lightly in ungreased 13x9x2-inch rectangular pan. Sprinkle with
reserved crushed candy. Freeze dessert about 1 1/2 hours or until firm. Cut into
squares or spoon into dessert dishes. Freeze any remaining dessert.
High Altitude (3500-6500 ft) Heat oven to 325ºF. Stir 1/3 cup cornstarch into dry
cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds; beat on
medium speed 3 minutes. Bake 53 to 58 minutes.
Cake
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 pint (2 cups) mango sorbet, softened
1 pint (2 cups) strawberry sorbet, softened
Frosting
1 1/2 cups whipping cream
1/2 cup powdered sugar
1 teaspoon grated lime peel
2 tablespoons lime juice
Garnish, if desired
Lime peel twists
Fresh strawberries
1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of
15x10x1-inch pan with baking spray with flour. Line with waxed paper; spray
waxed paper.
2. In large bowl, make cake mix as directed on box, using water, oil and egg
whites. Pour into pan. Bake 20 to 30 minutes or until toothpick inserted in center
comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack;
remove waxed paper. Cool completely, about 1 hour.
3. Cut cake crosswise into 3 equal sections. On long serving platter, place 1
section, rounded side down. Spread mango sorbet evenly over top. Place
another cake section onto the sorbet; press down. Spread with strawberry sorbet.
Top with remaining cake section; press down. Cover lightly; freeze about 2 hours
or until firm.
4. In large bowl, beat frosting ingredients with electric mixer on high speed until
stiff peaks form. Frost sides and top of torte. Freeze about 1 hour or until firm.
Just before serving, garnish top with lime peel and strawberries. To serve, let
stand at room temperature 10 minutes. Cut torte in half lengthwise, then cut
crosswise 7 times to make a total of 16 slices.
High Altitude (3500-6500 ft): Make cake batter following High Altitude directions
on box. Bake 20 to 30 minutes.
Lemon Crème Cupcakes
Cupcakes
1 box Betty Crocker® SuperMoist® yellow or lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
Filling
3/4 cup Betty Crocker® Whipped vanilla frosting (from 12-oz container)
1/2 cup marshmallow creme
Frosting
1 container (12 oz) Betty Crocker® Whipped butter cream frosting
2 teaspoons grated lemon peel
4 teaspoons fresh lemon juice
1/4 cup Betty Crocker® star decors
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake
mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool in pans
10 minutes; remove from pans to cooling racks. Cool completely, about 30
minutes.
2. By slowly spinning end of round handle of wooden spoon back and forth, make
deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to
bottom (wiggle end of spoon in cupcake to make opening large enough).
3. In small bowl, mix filling ingredients. Spoon into small resealable food-storage
plastic bag; seal bag. Cut 3/8-inch tip off one bottom corner of bag. Insert tip of
bag into opening in each cupcake; squeeze bag to fill opening.
4. In medium bowl, stir together 1 container butter cream frosting, the lemon peel
and lemon juice. Frost cupcakes. Sprinkle with stars.
High Altitude (3500-6500 ft): Follow High Altitude directions for cupcakes on cake
mix box.
Supreme Fruit and Nut Brownie Dessert
Brownie
2 jars (10 ounces each) maraschino cherries with stems, drained and 1 cup juice
reserved
1 cup shredded coconut
2 tablespoons coconut milk (not cream of coconut)
1 cup sliced almonds
2 boxes Betty Crocker® Supreme dark chocolate brownie mix (with dark
chocolate syrup pouch)
3/4 cup vegetable oil
2 teaspoons almond extract
5 eggs, slightly beaten
Additional sliced almonds, if desired
Coconut Icing
1 cup Betty Crocker® Whipped vanilla frosting
1/4 cup coconut milk (not cream of coconut)
1. Heat oven to 350°F. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1
inch, with shortening or spray with cooking spray. Set 24 cherries aside for
garnish. Remove stems and coarsely chop remaining cherries; set aside.
2. Place coconut in medium bowl. Sprinkle 2 tablespoons coconut milk over
coconut; stir gently with fork to mix. Stir in almonds and chopped cherries; set
aside.
3. In large bowl, stir brownie mix, chocolate syrup pouch, oil, reserved 1 cup
cherry juice, almond extract and eggs with spoon until blended. Spread half of
the batter in pan. Spoon coconut mixture evenly over batter. Spoon remaining
half of batter over coconut mixture to cover.
4. Bake brownies 40 to 50 minutes or until toothpick inserted in center comes out
clean. Cool completely on wire rack, about 3 hours.
5. Meanwhile, in small bowl, stir all Coconut Icing ingredients until smooth.
6. For serving pieces, cut brownies into 6 rows by 4 rows. Place on individual
dessert plates. Spoon icing over each serving. Garnish each with cherry and
additional sliced almonds.
High Altitude (3500-6500 ft): Add 1/4 cup Gold Medal® all-purpose flour to
brownie mix. Use 1/2 cup vegetable oil. Bake 55 to 60 minutes.
Bunny Cupcakes
Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as
directed on box for 24 cupcakes.
Stir a few drops pink food color into 1 container of frosting. Frost cupcakes with
pink frosting.
Spoon 1 heaping teaspoonful white frosting on center of each cupcake. To make
ears, cut each large marshmallow crosswise into 5 pieces with kitchen scissors.
Using scissors, cut through center of each marshmallow piece to within 1/4 inch
of edge. Separate to look like bunny ears; press 1 side of cut edges into pink
sugar, flattening slightly. Arrange on each of the white frosting mounds as shown.
Use candy decorations and sprinkles to make eyes, nose and whiskers as
shown. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for
cupcakes.
Brownie
1 box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
Water, vegetable oil and eggs call for on brownie mix box
1 teaspoon maple flavor
4 bars (1.4 oz each) milk chocolate-covered English toffee candy, coarsely
chopped
1/4 cup chocolate sundae syrup or regular chocolate syrup
Maple Cream Frosting
2 cups frozen (thawed) whipped topping
2 teaspoons maple flavor
Heat oven to 350ºF. Grease bottom only of 13x9-inch pan with shortening or
cooking spray. Make brownie mix as directed on box, using water, oil and eggs
and adding 1 teaspoon maple flavor. Spread batter in pan. Bake as directed on
box. Cool completely in pan on cooling rack, about 1 hour.
Meanwhile, mix Maple Cream Frosting ingredients until well blended; refrigerate.
Spread frosting over cooled brownies. Cover and refrigerate until serving.
Cut dessert into 4 rows by 3 rows. Sprinkle each serving with chopped candy
bars; drizzle with syrup. Store covered in refrigerator.
Heat oven to 350°F. Place miniature paper baking cup in each of 48 mini muffin
cups (1 3/4x1 inch).
In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and eggs
until well blended. Fill muffin cups about 3/4 full (about 1 tablespoon each) with
batter.
Bake 20 to 22 minutes or until toothpick inserted into edge of brownie cup comes
out clean. Cool 10 minutes before removing from pan. Cool completely, about 30
minutes.
In 1-quart saucepan, heat whipping cream over low heat just until hot but not
boiling; remove from heat. Stir in chocolate until melted. Let stand about 15
minutes or until mixture coats spoon. (It will become firmer the longer it cools.)
Spoon about 2 teaspoons chocolate mixture over each brownie cup. Sprinkle
with chocolate sprinkles.
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of
13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix,
butter and eggs until well blended. Spread batter in pan.
2. Bake 19 to 24 minutes or until center is set (top will appear dry and cracked).
Cool completely, about 1 hour..
3. Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes
at room temperature to soften. Spread ice cream over cake. Freeze 3 hours or
until firm.
4. In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice
cream. Freeze at least 1 hour.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1/2 tub (16-ounce size) Betty Crocker® Rich & Creamy chocolate ready-to-
spread frosting (1 cup)
1/3 cup miniature marshmallow
1 tablespoon chopped peanuts, if desired
Heat oven to 350ºF Stir cookie mix, oil, water and egg in medium bowl with
spoon until dough forms. Press in ungreased square pan, 8x8x2 inches.
Bake 20 to 25 minutes or just until set. Cool completely, about 30 minutes.
Stir together frosting and marshmallows; spread over bars. Sprinkle with
peanuts. For 16 bars, cut into 4 rows by 4 rows. Store tightly covered.
High Altitude (3500-6500 ft) Heat oven to 375ºF. Stir 1 tablespoon Gold Medal®
all-purpose flour into dry cookie mix.
Hot Fudge Sundae Cake for Two
Cassata
Place loaf pan 8 1/2x4 1/2x2 1/2 inches, in freezer. Pour rum over candied fruit;
let stand 1 hour.
Remove loaf pan from freezer. Spread coffee ice cream in pan; freeze about 1
hour until firm.
Cut cake into rectangle about 2 inches thick to fit loaf pan, 8 1/2x4 1/2 inches.
Drain fruit, reserving rum. Drizzle reserved rum over cake; set aside. Spread
maple nut ice cream over ice cream in pan; freeze about 1 hour until firm.
Beat whipping cream and powdered sugar in chilled small bowl with electric
mixer on high speed until stiff. Fold in candied fruit. Spread whipping cream
mixture over ice cream in pan. Top with rum-soaked cake, cutting pieces to fit
pan. Cover and freeze about 8 hours or until firm. Loosen edges of cake from
pan with knife; turn upside down to unmold cake.
Strawberry and Peach Cream Trifle
2 packages (4-serving size each) vanilla pudding and pie filling mix, (not instant)
3 cups milk
1 1/2 quarts (6 cups) strawberries, sliced
1 large fresh peach, peeled and cubed
1/4 cup sugar
1 package (16 ounces) frozen pound cake loaf
1/4 cup peach or strawberry preserves
1/4 cup amaretto or orange juice
1 cup whipping (heavy) cream
1/4 cup slivered almonds, toasted
2 large fresh peaches, peeled and sliced
1. Make pudding mix as directed on package for pudding, using 3 cups milk.
Place plastic wrap directly on top of pudding. Refrigerate at least 2 hours until
chilled.
2. Mix strawberries, cubed peach and sugar. Let stand at room temperature 15
minutes.
3. Cut pound cake horizontally in half. Spread preserves over bottom half. Top
with top half. Cut into 18 slices. Drizzle with amaretto. Place 9 slices in 3- to 4-
quart straight-sided glass bowl. Spoon half of strawberry mixture over cake.
4. Beat whipping cream in chilled small bowl with electric mixer on high speed
until stiff. Fold whipped cream into pudding. Spoon half of pudding mixture over
strawberries. Repeat layers with remaining cake, strawberry mixture and pudding
mixture. Refrigerate at least 2 hours.
5. Just before serving, sprinkle with almonds. Top with sliced peaches.
Glazed Brownie Hearts
1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup
pouch) or Betty Crocker® fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
Betty Crocker® Decorating Decors multicolored candy sprinkles or colored sugar
. Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil. Grease
foil on bottom only of pan with shortening or cooking spray. Make brownie mix as
directed on box, using water, oil and eggs. Bake as directed for 13x9-inch pan.
Cool completely, about 1 hour.
2. Using foil to lift, remove brownie from pan; remove foil. With deep 2 1/2-inch
heart-shaped cookie cutter, cut 14 brownies. Place brownie hearts on a cooling
rack or waxed paper.
3. In microwavable bowl, microwave frosting uncovered on High 10 to 30
seconds. Stir; frosting will be thick and spoonable. DO NOT BOIL. Carefully
spoon melted frosting over brownies to glaze, allowing excess to drip down
sides. Sprinkle with candy sprinkles before frosting sets.
Special Touch
Mix 1/4 cup Betty Crocker® Rich & Creamy vanilla frosting and enough red food
color to make pink frosting in a microwavable bowl. Microwave on High 10
seconds. Drizzle over chocolate-glazed hearts.
Caramel Crispies
. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cereal in
large bowl; set aside.
2. In medium microwavable bowl, microwave unwrapped caramels and water
uncovered on High 2 minutes 30 seconds to 4 minutes, stirring after each minute,
until mixture is smooth. Remove from microwave.
3. Pour caramel mixture over cereal in bowl; stir until cereal is evenly coated.
Gently stir in marshmallows. Pour cereal mixture into pan. With buttered back of
spoon, press mixture in pan until even.
4. In small microwavable bowl, microwave chocolate chips and shortening
uncovered on High 1 to 2 minutes, stirring after each minute, until mixture is
smooth. Drizzle chocolate over top of cereal mixture. Sprinkle baking bits evenly
over chocolate. Refrigerate until mixture is firm and glaze is set, about 1 hour.
5. With table knife, cut cereal mixture into 9 rows by 4 rows to make 36 bars.
Store in loosely covered container.
Chocolate-Marshmallow Pillows
Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half
Frosting
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
1/2 cup powdered sugar
1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans
until soft dough forms.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches
apart.
3. Bake 7 minutes. Remove from oven; immediately press marshmallow half
lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until
marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to
cooling racks. Cool completely, about 15 minutes.
4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat,
stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla;
blend well. Stir in powdered sugar until smooth.
5. Spread frosting over each cooled cookie, covering marshmallow. Let stand
until frosting is set.
1. Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough
forms. Press in bottom of ungreased 13x9-inch pan. Bake 12 minutes. Cool
completely, about 30 minutes.
2. Meanwhile, in large bowl, beat softened butter, milk and vanilla with electric
mixer on medium speed until smooth. Gradually beat in powdered sugar. Stir in
coconut and almonds until well blended. Spread filling evenly over cooled cookie
base. Cover; refrigerate about 1 hour or until filling is set.
3. Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over
medium-low heat, stirring constantly, until melted and smooth. Cool about 10
minutes or until lukewarm.
4. Pour topping over filling; spread to cover filling. Refrigerate uncovered about 2
hours or until set. Before cutting into bars, let stand 10 minutes at room
temperature. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Bisquick® Churros
Vegetable oil
4 tablespoons sugar
2 teaspoons ground cinnamon
3 1/4 cups Original Bisquick® mix
1 cup hot water
1. In 3-quart saucepan, heat oil (2 to 3 inches) over medium-high heat until
thermometer inserted in oil reads 375°F.
2. In small bowl, mix 3 tablespoons of the sugar and the cinnamon; set aside. In
medium bowl, stir Bisquick mix, hot water and remaining 1 tablespoon sugar with
spatula until dough forms.
3. Spoon dough into pastry bag fitted with 1/4-inch star tip. Pipe 5-inch strips of
dough into hot oil. If necessary, cut dough with knife or scissors between each
churro. Cook 2 to 3 minutes, turning frequently, until golden brown. Carefully
remove from oil; drain on paper towels.
4. Immediately sprinkle churros generously with sugar-cinnamon mixture. Serve
warm.
High Altitude (3500-6500 ft): Heat oil to 350°F.
Special Touch
For a chocolate-covered delight, dip one end of each cooled churro into melted
chocolate candy coating (almond bark), and place on waxed paper until set.
Brownie Pops
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate
syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box
24 craft sticks (flat wooden sticks with round ends)
1 cup semisweet chocolate chips (6 oz)
2 teaspoons shortening
Assorted Betty Crocker® Decorating Decors candy sprinkles
. Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches
over sides of pan. Spray foil with cooking spray. Make and bake brownie mix as
directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely,
about 1 hour.
2. Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting
foil; peel foil from sides of brownies. Cut brownies into 24 rectangular bars, 6
rows lengthwise and 4 rows across, each about 1 1/2 by 3 1/4 inches. Gently
insert craft stick into end of each bar, peeling foil from bars. Place on cookie
sheet; freeze 30 minutes.
3. In small microwavable bowl, microwave chocolate chips and shortening
uncovered on High about 1 minute; stir until smooth. If necessary, microwave
additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate;
sprinkle with candy sprinkles. Lay flat on waxed paper or foil to dry.
High Altitude (3500-6500 ft): Follow High Altitude directions on brownie mix box
for 13x9-inch pan.
Purchasing
Find candy sprinkles at craft stores or wherever cake-decorating supplies are
sold.
Special Touch
For more contrast, use white vanilla baking chips instead of the chocolate chips.
Or melt dark and white chocolate for variety.
Butterfly Cake
Cake
1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Platter, tray or foil-covered cardboard (about 10x10 inches)
Frosting and Decorations
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
1 candy stick (8 to 10 inches long)
Food color (in desired colors)
Betty Crocker® decorating gel (from 0.68-oz tube) in any color
Decorating sugar crystals (any color)
8 jelly beans
Small round candy decorations
1. Heat oven to 350°F (or 325°F for dark or nonstick pans). Make and cool cake
as directed on box for 2 (8- or 9-inch) round cake pans. Wrap and freeze 1 layer
for a later use.
2. Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces (as shown in
diagram). Place cake pieces on platter to form butterfly. Gently separate cake
pieces to form wings.
3. Reserve 1/2 cup frosting. Frost cake pieces with remaining frosting. Place
candy stick between cake pieces for butterfly body.
4. Stir food color into reserved frosting until well blended. Spread over cake in
desired pattern on wings. Outline wing patterns with gel. Sprinkle with sugar
crystals. Place jelly beans on corners of wings. Decorate butterfly with candy
decorations.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for
8-inch or 9-inch round cake pans.
1. Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches
over sides of pan. Spray foil with cooking spray. Make brownies as directed on
box for 13x9-inch pan, using foil-lined pan. Cool completely, about 1 hour 30
minutes.
2. Remove brownie from pan by lifting foil; peel foil away. Cut brownie in half
lengthwise; place 1 half on serving plate.
3. Spoon frosting into microwavable bowl. Microwave on High 15 to 20 seconds.
Stir frosting until smooth. Pour half of frosting over brownie half on plate. Place
other half of brownie on top; pour remaining frosting over top. Sprinkle with
candies. Refrigerate 30 minutes to set. Store loosely covered.
Pastry
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Filling
3/4 cup boiling water
1 package (4-serving size) strawberry-flavored gelatin
1 teaspoon grated lime peel
1/2 cup lime juice (4 limes)
1 1/2 cups whipping cream
3/4 cup powdered sugar
1 pint (2 cups) strawberries, slightly crushed
Whipped cream, if desired
Strawberry halves, if desired
1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or
pulling 2 table knives through ingredients in opposite directions), until particles
are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing
with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2
teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface.
Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold,
yet pliable. This allows the shortening to become slightly firm, which helps make
the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before
rolling.
3. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches
larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in
pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry
under, even with plate; flute as desired. Prick bottom and side of pastry
thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling
rack.
4. In large bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Stir
in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
5. Beat gelatin mixture with electric mixer on high speed about 4 minutes,
scraping bowl occasionally, until thick and fluffy; set aside. In chilled large bowl,
beat whipping cream and powdered sugar on high speed until stiff. Gently stir
whipped cream and crushed strawberries into gelatin mixture. Pour into crust.
Refrigerate about 3 hours or until set. Garnish with whipped cream and
strawberry halves. Store in refrigerator.
Double-Chocolate Fantasy Torte
Cake
Unsweetened baking cocoa
1 cup granulated sugar
1 cup butter or margarine, softened
2 tablespoons raspberry liqueur or raspberry syrup
6 eggs
1 bag (6 oz) semisweet chocolate chips (1 cup), melted, cooled
1/2 cup plus 1 tablespoon Gold Medal® all-purpose flour
Filling and Topping
2 packages (12 oz each) frozen raspberries in syrup, thawed
1/2 cup butter or margarine, softened
2 tablespoons powdered sugar
4 oz white chocolate baking bars (from 6-oz package), melted, cooled
1/8 teaspoon vanilla
2 oz white chocolate baking bars (from 6-oz package), melted, cooled
Hot fudge sauce or topping, if desired
1. Heat oven to 400°F. Grease bottoms and sides of two 8-inch round cake pans;
sprinkle with cocoa. In small bowl, beat granulated sugar and 1 cup butter with
electric mixer on medium speed until smooth. Beat in liqueur, eggs and melted
semisweet chocolate. Stir in flour. Pour into pans.
2. Bake about 20 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to cooling rack. Cool completely.
3. Place raspberries in blender or food processor. Cover and blend on high
speed, stopping blender occasionally to scrape sides, until almost smooth; strain.
4. To make filling, in small bowl, beat 1/2 cup butter and the powdered sugar with
electric mixer on medium speed until light and fluffy. Beat in 4 ounces white
chocolate and the vanilla until smooth.
5. Place 1 cake layer on serving plate; spread with filling. Make about 1/4-inch
deep ring in filling 1 inch from edge of cake, using tip of spoon. Make another
1/4-inch-deep ring 1 inch inside outer ring. Fill each ring with about 5 tablespoons
raspberry puree. Place second cake layer on filling. Drizzle melted white
chocolate over top of cake.
6. Refrigerate uncovered about 10 minutes or until white chocolate is set. Cover
with plastic wrap and refrigerate at least 3 hours until filling is firm. Serve with
remaining raspberry puree and fudge sauce. Store in refrigerator.
How-To:
Put unsweetened baking cocoa in a salt shaker or other canister with a
perforated lid for easy dusting. Keep a canister filled with baking cocoa on hand
for dusting other desserts and to use for garnishing dessert plates.
Special Touch:
A sprinkle of toasted slivered almonds and a dollop of whipped cream add just
the right touch to this fancy dessert.
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake
mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10
minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
2. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag.
Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of
cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for
filling, being careful not to split cupcake. Frost tops of cupcakes with remaining
frosting.
3. Sprinkle chocolate chips on top of each cupcake. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on box for cupcakes.
Variation
Instead of sprinkling with chocolate chips, drizzle with melted chocolate. In small
microwavable bowl, microwave 1/4 cup miniature semisweet chocolate chips and
1/2 teaspoon shortening uncovered on High just until mixture can be stirred
smooth. Place in small food-storage plastic bag; cut off small corner of bag.
Drizzle over frosted cupcakes.
Chocolate-Cherry Pinwheels
1. In large bowl, beat butter, sugar and eggs with electric mixer on medium
speed until smooth. Beat in flour, baking powder and salt until well blended.
Place half of dough in another medium bowl.
2. Beat almond extract, cherries and food color into half of dough. Divide cherry
dough in half. Wrap each half of cherry dough in plastic wrap; refrigerate about
45 minutes or until firm.
3. Beat vanilla, milk and cocoa into remaining plain dough. Divide chocolate
dough in half. Wrap each half of chocolate dough in plastic wrap; refrigerate
about 45 minutes or until firm.
4. Place one part of chocolate dough between 2 sheets of waxed paper; roll into
10x7-inch rectangle. Repeat with one part of cherry dough. Refrigerate both
about 30 minutes or until firm. Peel top sheets of waxed paper from both doughs.
Turn cherry dough upside down onto chocolate dough; roll up doughs together,
starting at long side, into a log. Wrap in plastic wrap; refrigerate 2 hours. Repeat
with remaining parts of dough.
5. Heat oven to 350°F. Cut rolls of dough into 1/4-inch slices with sharp knife. On
ungreased cookie sheet, place slices 1 inch apart.
6. Bake 8 to 11 minutes or surface appears dull. Remove from cookie sheet to
wire rack.
High Altitude (3500-6500 ft): Bake 10 to 13 minutes.
Do-Ahead
Cookie dough rolls can be wrapped and refrigerated for up to 24 hours before
baking. To freeze cookie dough rolls, wrap in foil or freezerproof wrap. To thaw,
let dough stand 15 to 30 minutes until easy to cut into slices.
Watermelon Cake
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of
two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl,
beat cake mix, water, oil, egg whites and drink mix with electric mixer on low
speed 30 seconds; beat on medium speed 2 minutes, scraping bowl
occasionally. (Batter will be lumpy.) Stir in 1/2 cup of the chocolate chips. Pour
into pans.
2. Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes. Remove
from pans. Cool completely, about 1 hour.
3. In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color.
Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes
with green frosting; press green jelly beans into frosting. Frost tops of cakes with
red frosting; press remaining 2 tablespoons chocolate chips into frosting for
seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on
tray. To serve, cut into wedges. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions on box for
two 8- or 9-inch pans, adding the soft drink mix to the dry cake mix. Toss 1/2 cup
chocolate chips with 2 teaspoons Gold Medal® all-purpose flour before stirring
into batter.
1. Heat oven to 450ºF. Grease bottom and side of six 6-ounce custard cups with
shortening. In 2-quart saucepan, melt chocolate and butter over low heat, stirring
frequently. Cool slightly.
2. Meanwhile, in large bowl, beat eggs and egg yolks with wire whisk or hand
beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted
chocolate mixture and flour. Divide batter evenly among custard cups.
3. Bake 11 to 13 minutes or until sides are set and cakes feel soft when touched
in center. Run small knife or metal spatula along sides of cakes to loosen.
Immediately turn upside down onto individual plates; remove cups. Sprinkle with
additional powdered sugar. Top with pie filling. Serve warm.
Success
These cakes are meant to have a hot, flowing chocolate center that oozes out
when you cut into them. Oven temperature and baking time are critical to the
success of the recipe. Be sure to check at the minimum bake time. If the cakes
are too soft or do not hold their shape, bake a minute or two longer. If the centers
are too cakelike in texture, bake a few minutes less next time.
Do-Ahead
Make the batter a day ahead and pour into custard cups. Cover with plastic wrap
and refrigerate up to 24 hours. You may need to bake the cakes 1 to 2 minutes
longer.
Pavlova
Meringue Cake:
Topping:
Preheat oven to 250 degrees F (130 degrees C) and place rack in center of
oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle
on the paper.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites
on medium-high speed until they hold soft peaks. Start adding the sugar, a
tablespoon at a time, and continue to beat until the meringue holds very stiff
peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the
meringue between your thumb and index finger. The meringue should feel
smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep
beating until it feels smooth between your fingers). Sprinkle the vinegar and
cornstarch over the top of the meringue and, with a rubber spatula, fold in.
Gently spread the meringue inside the circle drawn on the parchment paper,
smoothing the edges, making sure the edges of the meringue are slightly higher
than the center. (You want a slight well in the center of the meringue to place the
whipped cream and fruit.)
Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale
cream color. Turn the oven off, leave the door slightly ajar, and let the meringue
cool completely in the oven. (The outside of the meringue will feel firm to the
touch, if gently pressed, but as it cools you will get a little cracking and you will
see that the inside is soft and marshmallowy.)
The cooled meringue can be made and stored in a cool dry place, in an airtight
container, for a few days.
Just before serving gently place the meringue onto a serving plate. Whip the
cream in your electric mixer, with the whisk attachment, until soft peaks form.
Sweeten with the sugar and vanilla and then mound the softly whipped cream
into the center of the meringue. Arrange the fruit randomly, or in a decorative
pattern, on top of the cream. Serve immediately as this dessert does not hold for
more than a few hours.
Serves 6 to 8.