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Brownie
Directions: HEAT oven to 350°F. Coat an 8 x 8-inch baking pan lightly with no-
stick cooking spray. COMBINE brownie mix, oil, water and egg in medium bowl. Stir
50 strokes with spoon. Spread evenly in prepared pan. BAKE 30 to 32 minutes. Cool
completely. Cut into cubes. Place half of cubes in 1 1/2-quart serving dish. STIR
caramel topping in bowl until smooth. Whisk in whipped topping until blended.
Spread half on top of brownie cubes in dish. Make another layer of remaining
brownie cubes and topping. Sprinkle with mini chocolate chips. Drizzle with
additional caramel topping, if desired.
Berry Patch Parfait
Ingredients: • • • • 2 tablespoons Smucker's® Strawberry Low Sugar Preserves 1 (6
oz.) container sugar free vanilla yogurt 1 cup low-fat granola cereal 1 cup fresh
mixed berries
Directions: COMBINE preserves and yogurt in bowl, mixing until well combined.
LAYER each of two 8-ounce parfait glasses as follows: 1/4 cup granola, 1/4 cup
berries, 1/4 cup granola, 3 tablespoons yogurt mixture, 1/4 cup berries. GARNISH
with dollop of remaining yogurt mixture and a whole strawberry.
Purpose Flour
Strawberry Preserves
Directions: HEAT oven to 375°F. Spray 15 x 10 x 1-inch jelly roll pan with flour
no-stick cooking spray.
BEAT egg whites on high speed 4 to 5 minutes or until stiff peaks form. Beat egg
yolks in separate bowl 3 minutes or until slightly thick and light lemon colored.
Add sugar and vanilla to egg yolks; continue to beat 1 minute. SIFT together
flour, baking powder and salt in small bowl. Add to egg yolk mixture. Fold in
beaten egg white. Pour into prepared pan, spreading batter evenly. BAKE 8 to 10
minutes or until golden brown. Sprinkle powdered sugar onto clean kitchen towel.
Loosen cake edges from pan. Immediately invert onto towel. Gently roll cake with
the towel into a log, starting at long end. Cool completely, about 45 minutes.
CHILL beaters and mixing bowl from electric mixer 10 minutes in preparation for
next step. Stir preserves slightly for easier spreading. BEAT cream in chilled
bowl with chilled beaters until stiff. Unroll cake; spread carefully with
preserves, then with whipped cream. Reroll cake without towel. Wrap in plastic
wrap. Chill 2 to 3 hours or overnight. SPRINKLE with powdered sugar; garnish with
fruit and mint, if desired, before serving.
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.
Topping
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: • OR • • • • • • 1 1/2 cups Smucker's® Creamy Natural Peanut Butter,
stirred Jif® Creamy Peanut Butter 1/2 cup butter, softened 1 teaspoon vanilla
extract 1/2 teaspoon salt 3 to 4 cups powdered sugar 1 (12 oz.) package (2 cups)
semi-sweet chocolate chips 2 tablespoons Crisco® All-Vegetable Shortening
Directions: COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat
with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating
until blended. Beat in additional powdered sugar until mixture, when shaped into a
ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate. PLACE
chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30
seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating
peanut butter balls. INSERT toothpick in peanut butter ball. Dip 3/4 of ball into
chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on
wax paperlined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.
Brownie Sundae Pizza
Ingredients: • • • • • • • • • • Crisco® Original No-Stick Cooking Spray 1 (12.35
oz.) package Pillsbury® Reduced Sugar Milk Chocolate Brownie 1/3 cup Crisco® Pure
Vegetable Oil 3 tablespoons water 1 large egg 1 pint (2 cups) sugar free vanilla
ice cream or frozen yogurt 1/4 cup Smucker's® Sugar Free Hot Fudge Spoonable Ice
Cream 1/4 cup chopped Jif® Dry Roasted Peanuts Whipped cream 12 maraschino
cherries with stems, drained and blotted dry
Topping
Directions: HEAT oven to 350°F. Coat 12-inch pizza pan lightly with no-stick
cooking spray. COMBINE brownie mix, oil, water and egg in medium mixing bowl. Stir
50 strokes with spoon. Spread evenly in prepared pan. Bake 10 to 12 minutes or
until toothpick inserted in center comes out clean. Cool completely. ALLOW ice
cream to soften in refrigerator 30 minutes. Scoop small spoonfuls on top of
brownie. Spread with a knife to within 1-inch from edge. Freeze 30 minutes or
until ice cream hardens. Place topping in resealable plastic bag. Knead. Cut very
small corner off bag. Squeeze bag to drizzle over ice cream. Sprinkle with
peanuts. Cut into 12 slices. Dollop whipped cream about 2 inches from back edge of
each slice. Top each dollop with a maraschino cherry. Serve immediately. TIP
Brownie Pizza can be prepared ahead. After cutting into slices, return to freezer.
Before serving, allow to set at room temperature a few minutes to let brownie
thaw. Top with whipped cream and cherries. TIP Frozen sugar free whipped topping,
thawed, may be used in place of sweetened whipped cream.
Candyland Super Sundae
Ingredients: • • • • • • • • • • • 1 (7.25 oz.) bottle Smucker's® Chocolate Fudge
Magic Shell Ice Cream 1 pint strawberry ice cream 1 package rainbow sprinkles 1
pint vanilla ice cream 1 pint chocolate ice cream 1 pint mint chocolate chip ice
cream 1 pint butter pecan ice cream 1 can refrigerated extra creamy whipped
topping 1 jar maraschino cherries with stems 3 tablespoons sliced almonds 1 (5.51
oz) package chocolate caramel cookie bars, (fun size 10-pack) Topping
Directions: LINE a 15 x 10-inch pan with foil. Place pan and 5 small plates in
freezer to chill. Turn Magic Shell upside down and shake for at least 20 seconds.
SCOOP 4 rounded servings of strawberry ice cream onto a chilled plate. Coat one
scoop with Magic Shell, immediately topping with rainbow sprinkles. Repeat with
two more scoops, leaving 1 scoop plain. Transfer scoops from plate to chilled pan
in freezer. REPEAT process with the 4 other flavors of ice cream, using a clean
plate for each flavor. Before coating each flavor, shake Magic Shell again. Freeze
scoops until solid or until ready to serve. SERVE sundae by layering alternate
colored ice cream scoops in shallow 9inch round bowl. Fill in gaps with mounds of
whipped topping. Top off with cherries, almonds and garnish with as many whole or
chopped candy bars as desired. Serve immediately.
Caramel Toffee Cake
Ingredients: • • • • 12 ounces frozen whipped topping, thawed 1/2 cup Smucker's®
Caramel Spoonable Ice Cream Topping 1 (16 oz.) prepared angel food cake 6 (1.4
oz.) toffee candy bars, chopped
Directions: MIX whipped topping and caramel topping gently until combined. Cut
cake in half horizontally. Place the bottom layer on a serving plate; spread with
1 cup cream mixture and sprinkle with 1/3 cup candy bars. Repeat. Place top layer
of cake on bottom layer. Frost top and sides with remaining cream mixture and
sprinkle with remaining candy bars. Store in the refrigerator.
Directions: BEAT cream cheese and sugar in large bowl with electric mixer until
smooth. Set aside 1 cup whipped topping. Gently stir in remaining whipped topping.
Add 1/4 cup caramel topping to mixture and mix thoroughly. Spoon mixture evenly
into prepared crust. CUT, with a knife, 3 deep "s" shaped channels in the cream
mixture and fill each channel with caramel topping. Cut 2 more channels in the
opposite direction to swirl the filling and create a marble effect.
SPREAD reserved whipped topping evenly on top. Drizzle top of pie with additional
caramel topping. Refrigerate until set, about 2 hours. TIP If desired, spread a
thin layer of caramel topping on the crust before spooning in the filling.
Directions: WHISK milk and pudding mix in medium bowl for 2 minutes. Blend in 1/4
cup hot fudge topping. Fold in whipped topping. Chill until serving. PLACE 1/4 cup
hot fudge topping into a 1-quart resealable bag. Knead until soft. Cut small
corner off bag. Drizzle over top of mousse before serving.
Chocolate Fudge Surprise Cupcakes
Ingredients: • • • • • • 1 (18.25 oz.) package Pillsbury® Reduced Sugar Yellow
Cake 1/3 cup Crisco® Pure Canola Oil 1 cup water 3 large eggs 1/4 cup Smucker's®
Sugar Free Hot Fudge Spoonable Ice Cream 1 (15 oz.) container Pillsbury® Reduced
Sugar Chocolate Fudge Frosting
Topping Directions: HEAT oven to 350°F. Place 24 paper baking cups in muffin pans.
BEAT cake mix, oil, water and eggs in large mixing bowl at medium speed of
electric mixer for 2 minutes. Remove 1/2 cup batter and stir in hot fudge topping
until evenly blended. Put 2 tablespoons yellow batter in the bottom of each baking
cup. Place 1 heaping teaspoon fudge batter in middle of each cupcake. Top with 1
tablespoon yellow batter smoothing to cover fudge. BAKE 20 minutes or until
toothpick inserted in center comes out clean. Cool completely on cooling rack.
Frost with chocolate fudge frosting
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.
topping)
Directions: PREPARE and bake cake mix according to package directions for 13 x 9-
inch cake. Cool slightly. Turn out on sheet of aluminum foil. Cool thoroughly; set
aside. LINE 13 x 9-inch baking pan with foil. Stir together sweetened condensed
milk, chocolate syrup and 1 cup chopped almonds, if desired, in large bowl. Fold
in whipped cream. Pour into prepared pan; cover. FREEZE 6 hours or until firm.
Lift ice cream out of pan with foil; turn out evenly on top of cake layer. Quickly
frost top and sides with whipped topping. Drizzle with chocolate syrup. Garnish
with additional almonds if desired. Return to freezer at least 2 hours before
serving. TIP TIP Can be made 2 weeks ahead. *To toast nuts: Place nuts in dry
nonstick skillet; cook over medium
Directions: BEAT cream cheese in large bowl until fluffy. Gradually beat in
sweetened condensed milk until smooth. Stir in lemon juice and vanilla until
blended. Spoon about 2 teaspoons into each mini shell. Refrigerate 2 hours or
until firm. MAKE a slight indentation in the filling using the back of small round
measuring spoon. Fill with 1/2 teaspoon preserves. Refrigerate until ready to
serve. VARIATIONS FRESH FRUIT: Top mini tarts with fresh fruit such as
strawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes or
pineapple. Garnish with mint leaves. HOT FUDGE: Place 2 tablespoons Smucker's® Hot
Fudge Topping into corner of resealable plastic bag. Cut small corner off bag.
Squeeze to drizzle over top of mini tarts. PRESERVES: Use different flavors of
Smucker's® preserves or orange marmalade to create a colorful assortment. Garnish
with mint leaves. SPECIAL OCCASIONS: Top with various decorator sprinkles or
chocolate curls. CHOCOLATE: Melt 1 cup semi-sweet chocolate chips. Stir into
filling until blended. Fill mini shells. Sprinkle with mini chocolate chips.
PEANUT BUTTER: Stir 1 cup Jif® Creamy Peanut Butter into filling until smooth and
blended. Fill mini shells. Top with foil-wrapped milk chocolate pieces, unwrapped.
MOCHA: Dissolve completely 2 tablespoons Folger's Instant Coffee Crystals® in
lemon juice before adding to cream cheese mixture. Fill mini shells. Top with
chocolate curls.
Directions: LAYER each of four 8-ounce parfait glasses as follows: 1/3 cup
granola, 1/3 cup maple mousse, 1/3 cup berries; garnish with a dollop of remaining
maple mousse and a mint leaf.
Directions: PLACE both kinds of cookies in medium bowl; crush until fine. Reserve
1 cup of crumbs for topping. MIX remaining crumbs with oil. Press into 13 X 9-inch
pan. Spoon ice cream on top of crumbs; freeze. HEAT hot fudge topping as directed
on jar. Spread over ice cream. Freeze 1 hour. SPREAD with whipped topping. Top
with reserved cookie crumbs. Freeze until ready to serve.
Ice Cream n' Candy Cake
Ingredients: • • OR • • OR • • • • Crisco® Flour No-Stick Spray 1 (18.25 oz.) box
Pillsbury® White Cake Pillsbury® Yellow Cake 1/3 cup Crisco® Pure Vegetable Oil 1
package milk chocolate toffee bits, divided 4 of your favorite candy bars, roughly
crushed or chopped 1 quart vanilla ice cream, softened 1 jar Smucker's® Hot Fudge
Spoonable Ice Cream Topping 1 (8 oz.) container frozen whipped topping, thawed 4
milk chocolate covered toffee bars, roughly crushed or chopped
Directions: HEAT oven to 350ºF. Spray two 9-inch cake pans with flour no-stick
cooking spray. Set aside. PREPARE cake mix according to package directions using
oil. Stir in 1 cup of the milk chocolate toffee bits. POUR batter into prepared
pans. Bake according to package directions. Cool 15 minutes in pans on racks.
Remove from pans. Cool completely on racks. COMBINE ice cream and remaining milk
chocolate toffee bits in large bowl until well blended. Spoon half the ice cream
mixture into a 9-inch foil-lined cake pan. Spread hot fudge topping evenly over
ice cream mixture. Spread remaining ice cream mixture over hot fudge. Freeze until
firm. PLACE one cooled cake layer on a foil-covered cardboard round. Remove ice
cream layer from pan, peel off foil; place ice cream on cake. Top with second
cooled cake layer. Frost sides and top with whipped topping. Decoratively arrange
broken and crushed candy bars on top. FREEZE 2 to 3 hours or until firm. Let
soften slightly before serving. Store any leftovers in freezer.
Marshmallow Nut Chocolate Cake
Ingredients: CAKE • • OR • • • • • • • • • • • • • FROSTING • • • OR • TOPPINGS •
• • 1 cup chopped walnuts or pecans 1/2 cup miniature marshmallows, halved 1/3 cup
Smucker's® Chocolate Sundae Syrups Ice Cream Topping 1/2 cup powdered sugar 1/2
cup Eagle Brand® Sweetened Condensed Milk 2 tablespoons Crisco® Butter Shortening
2 tablespoons Crisco® Butter Shortening Sticks Crisco® Flour No-Stick Spray 1 cup
Crisco® Butter Shortening 1 stick Crisco® Butter Shortening Sticks 1 cup sugar 1
cup firmly packed brown sugar 4 large eggs 1/3 cup Eagle Brand® Sweetened
Condensed Milk 2 teaspoons vanilla extract 1 cup buttermilk 1/2 cup unsweetened
cocoa powder 2 1/2 cups Pillsbury BEST® All Purpose Flour 1 teaspoon baking soda 1
teaspoon ground cinnamon 1/2 teaspoon salt 1 cup hot water
Directions:
HEAT oven to 350°F. Spray a 10-inch (12-cup) fluted tube pan with flour nostick
cooking spray. COMBINE shortening, sugar, brown sugar, eggs, 1⁄3 cup sweetened
condensed milk and vanilla. Beat at medium speed until creamy. Beat in buttermilk
and cocoa until well blended. COMBINE flour, baking soda, cinnamon and salt in
medium bowl. Add to shortening mixture. Beat at low speed until blended. Beat at
medium speed 5 minutes. Stir in hot water. Batter will be thin. Pour into prepared
pan. BAKE 40 to 50 minutes or until top springs back when touched lightly in
center or until toothpick inserted into center comes out clean. Cool 20 minutes.
Remove from pan. Place cake, fluted side up, on serving plate. Cool 10 minutes.
COMBINE powdered sugar, 1⁄2 cup sweetened condensed milk and 2 tablespoons
shortening. Beat at high speed until glossy and of desired spreading consistency.
Spread over warm cake. Sprinkle with nuts and marshmallows. Drizzle with chocolate
syrup. Serve warm or cool completely
Profiteroles
Ingredients: • • OR • • • • • 1/2 cup water 1/4 cup Crisco® Butter Shortening 1/4
stick Crisco® Butter Shortening Sticks 1/2 cup Pillsbury BEST® All Purpose Flour
1/8 teaspoon salt 2 large eggs Ice cream (any flavor) Smucker's® Chocolate Sundae
Syrups Ice Cream Topping
Praline Bars
Ingredients: CRUST • • • • • • • • • • OR CRUST HEAT oven to 350°F. Mix butter,
sugar and vanilla with electric mixer on medium speed until light and fluffy.
Gradually add flour, mixing on low speed until blended. Press onto bottom of a 9 x
13-inch baking pan. BAKE 20 to 23 minutes until lightly browned. 3/4 cup butter,
softened 1/2 cup sugar 1 teaspoon vanilla extract 1 1/2 cups Pillsbury BEST® All
Purpose Flour 2 (8 oz.) packages cream cheese, softened 1/2 cup sugar 1 teaspoon
vanilla extract 2 large eggs, beaten 1/2 cup almond brickle chips 1/4 cup
Smucker's® Caramel Spoonable Ice Cream Topping Smucker's® Hot Caramel Spoonable
Ice Cream Topping
FILLING
Directions:
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.
Directions: HEAT oven to 350ºF. Spray three 8-inch square pans with no-stick
cooking spray. PREPARE cake mix according to package directions, using water, oil
and eggs. Divide batter into thirds. Color each third with food coloring to make
pale yellow, pale green and pale pink batters. Pour batter into prepared pans.
BAKE 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool
10 minutes in pans on racks. Remove from pans. Cool completely on racks. TRIM
edges and cut each layer in half to make 6 rectangles. Spread 5 cake layers with
jelly. Stack layers, alternating colors. Top with remaining section. Turn entire
cake on its side so layers are vertical. Place on serving plate. Wrap and
refrigerate while preparing frosting. BEAT shortening, powdered sugar, vanilla and
milk until creamy. Blend in food coloring to color frosting a pale green. Frost
top and sides of cake. Refrigerate until serving. Cut thin slices of cake across
layers to create ribbon effect.
S'More Sundae
Ingredients: • • • • • 2 tablespoons graham cracker crumbs or 2 squares graham
crackers, 2 scoops vanilla ice cream Smucker's® Hot Fudge Microwaveable Ice Cream
Topping, heated Smucker's® Marshmallow Spoonable Ice Cream Topping Character-
shaped graham crackers crushed
Directions: PLACE graham cracker crumbs in bottom of a sundae glass. Scoop ice
cream over top of crumbs. STIR hot fudge topping; spoon onto ice cream. Spoon
marshmallow ice cream topping onto hot fudge layer. GARNISH with several character
shaped graham crackers on top of the sundae. Serve immediately.
Strawberries and Cream Trifle
Ingredients: • • • • • • • • • 1 (14 oz.) can Eagle Brand® Sweetened Condensed
Milk 1 1/2 cups cold water 1 (4-serving size) package instant vanilla flavor
pudding and pie filling mix 1 (8 oz.) container frozen whipped topping, thawed 4
cups sliced fresh strawberries 1 cup Smucker's® Strawberry Preserves 1 large (9-
inch) prepared angel food cake, cut into 3/4-inch cubes (about 8 Additional fresh
strawberries for garnish 2 tablespoons sliced almonds (optional)
cups)
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.
Directions:
HEAT oven to 325°F. Coat baking sheet with no-stick cooking spray. BEAT together
cake mix and preserves (do not add water) at low speed of electric mixer 1 minute
or until evenly moistened. Continue to beat an additional 1 minute. Stir in
chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet. BAKE
10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking
sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.
TIP Store between sheets of wax paper to keep from sticking together
Directions: HEAT oven to 350°F. Prepare brownie mix as directed on package using
oil, water and eggs. Cool completely in pan. CUT into 20 squares. Top 10 brownie
squares with small scoops of ice cream and sliced strawberries. Top with remaining
brownie squares. MICROWAVE hot fudge topping according to package directions.
Drizzle each sundae with hot fudge. Dollop with whipped topping. Garnish with
maraschino cherries. Serve immediately.
Strawberry Cheesecake Brownies
Ingredients: • • • • • • • • • • • Crisco® Original No-Stick Cooking Spray 1 (19.5
oz.) package Pillsbury® Classic Traditional Fudge Brownie 1/2 cup Crisco® Pure
Vegetable Oil 1/4 cup water 4 large eggs, divided 3/4 cup chopped walnuts
(optional) 2 (8 oz.) packages cream cheese, softened 1 (14 oz.) can Eagle Brand®
Sweetened Condensed Milk 1/3 cup lemon juice 1 teaspoon vanilla extract 1/2 cup
Smucker's® Seedless Strawberry Jam
Directions: HEAT oven to 350°F. Spray a 13x9-inch baking pan with no-stick cooking
spray. Combine brownie mix, oil, water and 2 eggs in large bowl; stir 50 strokes
with spoon. Stir in nuts, if desired. Spread into prepared pan. Bake 20 minutes.
BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened
condensed milk. Mix in remaining 2 eggs, lemon juice and vanilla until smooth.
Pour evenly over warm brownie. STIR jam until smooth. Drop by teaspoonfuls over
surface of filling. With a knife, swirl jam gently through filling to create
marble effect. Bake additional 35 to 40 minutes or until top is lightly browned.
Cool 1 hour. Loosely cover and chill in refrigerator for 2 hours or more. Cut into
bars.
Waffle-Berry Sundaes
Ingredients: WAFFLES • • • • • • TOPPING • • • • • • 1 pint vanilla ice cream (2
cups) Fresh strawberries, hulled and sliced 1 (11.75 oz.) jar Smucker's®
Strawberry Spoonable Ice Cream Topping 1 (20 oz.) container Smucker's® Chocolate
Sundae Syrups Ice Cream Whipped cream or topping 8 maraschino cherries with stems
(optional) 2 cups Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just 1
1/4 cups water 1/4 cup Crisco® Pure Vegetable Oil 1 large egg, slightly beaten
Crisco® Original No-Stick Cooking Spray Add Water)
Topping
1/4-inch thick
temperature Directions: CHILL medium bowl and beaters from electric mixer in
refrigerator 15 minutes. Beat together chilled fruit syrup and cream in chilled
bowl, gradually increasing speed on mixer to HIGH. Beat until stiff peaks form.
SEPARATE ladyfingers, pairing a top and bottom. Spread bottom halves generously
with berry cream. Top with slices of strawberries and cover with top halves.
DRIZZLE chocolate syrup over tops of ladyfingers. Refrigerate 30 minutes before
serving. Sprinkle with powdered sugar, if desired.
Easy Tiramisu
1. Ingredients 3 tablespoons instant espresso powder 1 (8 ounce) package reduced-
fat cream cheese 3/4 cup heavy cream 1/3 cup sugar 2 (3 ounce) packages soft
ladyfingers Unsweetened cocoa powder, for dusting 2. Cooking Directions In a
medium bowl, mix espresso powder with 3 tablespoons boiling water until dissolved.
Add 1 1/2 cups cold water; set aside. With an electric mixer, beat cream cheese
with heavy cream and sugar until light and fluffy. Spread a few tablespoons of
cream-cheese mixture in the bottom of a 2-quart serving dish. Separate
ladyfingers. One by one, dip a third of ladyfingers in espresso, then arrange in
bottom of dish. Spread with a third of cream-cheese mixture. Repeat twice with
remaining ladyfingers, espresso, and cream-cheese mixture (can be refrigerated,
covered, up to 1 day). Dust with cocoa just before serving. Yield: 6 servings
Lemon-Blueberry Squares
Makes: 16 servings 32 NILLA Wafers 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream
Cheese, softened 1-1/2 cups cold milk 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor
Instant Pudding 1 Tbsp. lemon juice 1 tub (8 oz.) COOL WHIP Whipped Topping,
thawed, divided 1 cup blueberries Make It! LINE bottom and sides of 8-inch square
dish with wafers; set aside.
BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk.
Add dry pudding mixes and lemon juice; mix well. Whisk in 2 cups COOL WHIP and
berries. Spoon into prepared dish. REFRIGERATE 3 hours or until set. Serve topped
with remaining COOL WHIP. Kraft Kitchens Tips How to Soften Cream Cheese Place
completely unwrapped package of cream cheese in microwaveable bowl. Microwave on
HIGH 15 sec. or just until softened. Add 15 sec. for each additional package of
cream cheese.
Watermelon Pops
Makes: 16 servings What You Need 1 cup sugar, divided 1 pkg. (3 oz.) JELL-O Lime
Flavor Gelatin 2 cups boiling water, divided ice cubes 1 cup cold water, divided 1
pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin 3 Tbsp. miniature semi-sweet
chocolate chips 1/2 pkg.
(4 oz.) PHILADELPHIA Cream Cheese, softened 1-1/2 cups thawed COOL WHIP Whipped
Topping Make It!
MIX 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water;
stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to
measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted.
Refrigerate 25 min.
MEANWHILE, repeat Step 1 using strawberry gelatin mix and omitting the
refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp.
chocolate chips into gelatin in each cup.
BEAT cream cheese and remaining sugar with mixer in medium bowl until well
blended. Stir in COOL WHIP; spread over gelatin in cups.
POUR lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin
in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just
before serving.
Kraft Kitchens TipsNoteLook for wooden pop sticks in craft or hobby stores. If you
don't have pop sticks, you can use plastic spoons for handles instead.How to
Easily Remove Frozen Pops from CupsDip cups in warm water for 15 sec. Peel off
cups.(Do not twist or pull pop sticks.)
PHILADELPHIA Double-Chocolate Cheesecake
margarine, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup
sugar 2 Tbsp. flour 1 tsp. vanilla 1 pkg. (8 squares) BAKER'S Semi-Sweet
Chocolate, melted, slightly cooled 4 oven to 325ºF. MIX crumbs and butter; press
onto bottom of 13x9-inch foil-lined pan. Bake 10 min. BEAT cream cheese, sugar,
flour and vanilla with mixer until well blended. Add chocolate; mix well. Add
eggs, 1 at a time, mixing on low speed after each just until blended. Pour over
crust. BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4
hours. Use foil to lift cheesecake from pan. Top with berries. Kraft Kitchens
TipsSize-WiseNeed a sweet treat to serve a crowd? Try this rich, chocolatey
dessert! Since it serves 16 people, it easily fits the bill.How to Press Crumb
Mixture Into Pan To Make CrustUse bottom of dry measuring cup to press crumb
mixture onto bottom of pan.Special ExtraAdd 1/4 cup hazelnut liqueur with the
melted chocolate. eggs 1/2 cup blueberries Make It!HEAT
Quick Lemon-Berry Trifle
Prep Time: 15 min Total Time: 1 hr 15 min Makes: 16 servings, 1/2 cup each What
You Need!2-1/2 cups cold milk 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant
Pudding, or any other flavor 2 cups thawed COOL WHIP Whipped Topping, divided 4
cups mixed fresh berries (blueberries, raspberries and sliced strawberries),
divided 42 NILLA Wafers Make It! BEAT milk and pudding mixes with whisk 2 min.
Stir in 1-1/2 cups COOL WHIP. Reserve 1/4 cup berries for garnish; set aside.
ARRANGE 21 wafers on bottom and up side of 2-1/2-qt. bowl; top with layers of 1/3
pudding mixture and 1/2 each berries and remaining pudding mixture. Top with
remaining wafers, berries, pudding mixture and COOL WHIP. Garnish with reserved
berries. REFRIGERATE 1 hour. Kraft Kitchens TipsSpecial ExtraFor extra lemon
flavor, toss mixed berries with 2 Tbsp. sugar and 1 Tbsp. lemon zest before using.
Chocolate Éclair Squares
What You Need! 2 cups cold milk 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor
Instant Pudding 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed 64 NILLA Wafers 2
squares BAKER'S Semi-Sweet Chocolate BEAT milk and pudding mixes with whisk 2 min.
Stir in COOL WHIP. ARRANGE 16 wafers on bottom of 8-inch square dish; cover with
1/3 of pudding mixture. Repeat layers twice. Top with remaining wafers.
Refrigerate 4 hours. MICROWAVE chocolate in microwaveable bowl on HIGH 1 min. or
until melted when stirred. Drizzle over dessert. Kraft Kitchens Tips Special Extra
Garnish with COOL WHIP Whipped Topping (in a can) just before serving. Keeping It
Safe Store leftovers in refrigerator.
JELL-O Magic Mousse
Prep Time: 10 min Total Time: 8 hr 10 min Makes: 10 servings, about 1/2 cup each
What You Need!3 cups boiling water 1 pkg. (6 oz.) or 2 pkg. (3 oz. each) JELL-O
Strawberry Flavor Gelatin 1 tub (16 oz.) COOL WHIP Whipped Topping, thawed Make
It! ADD boiling water to gelatin mix; stir 2 min. until completely dissolved.
Whisk in COOL WHIP until well blended. (Mixture will be thin.) POUR into 10
glasses or dessert dishes, 1-1/2-qt. bowl or 6-cup mold sprayed with cooking
spray. REFRIGERATE 8 hours or until set. If using mold, unmold dessert onto
serving plate just before serving. Kraft Kitchens TipsSize-WiseSince this
indulgent dessert serves so many people, it's a great choice to serve at your next
party. ShortcutIs the COOL WHIP still frozen? No need to worry. Just follow the
recipe as directed, using the still-frozen COOL WHIP. Just be sure to stir the
gelatin mixture until the COOL WHIP is completely melted as directed before
pouring into the glasses, dessert dishes, bowl or mold. Special ExtraIf preparing
dessert in mold, melt 1 square BAKER'S Semi-Sweet Chocolate as directed on
package; pour into resealable plastic bag. Cut off small piece from 1 bottom
corner of bag; squeeze chocolate over serving
plate as desired. Refrigerate until firm. Unmold dessert onto plate just before
serving. Lemon-Cream Cheese Cupcakes
What You Need!1 pkg. (2-layer size) white cake mix 1 pkg. (3.4 oz.) JELL-O Lemon
Flavor Instant Pudding 1 cup water 4 egg whites 2 Tbsp. oil 1 pkg. (16 oz.)
powdered sugar 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4 cup (1/2
stick) butter, softened 2 Tbsp. lemon juice Make It! HEAT oven to 350ºF. Beat cake
mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed
until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter
evenly into 24 paper-lined 2-1/2-inch muffin cups. BAKE 21 to 24 min. or until
toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to
wire racks. Cool completely. MEANWHILE, beat sugar, cream cheese, butter and juice
with mixer on low speed until well blended. Frost cupcakes. Kraft Kitchens
TipsSubstitutePrepare as directed, using PHILADELPHIA Neufchatel Cheese. Special
ExtraStir 1 tsp. lemon zest into frosting mixture.
Angel Lush
1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained. 1 pkg. (1.5 oz.) JELL-
O Vanilla Flavor Fat Free Sugar Free Instant Pudding 1 cup thawed COOL WHIP LITE
or COOL WHIP Sugar Free Whipped Topping 1 pkg. (10 oz.) Round angel food cake, cut
horizontally into 3 layers 10 fresh strawberries MIX pineapple and dry pudding mix
in medium bowl with whisk until well blended. Stir in COOL WHIP. STACK cake layers
on plate, filling layers and topping with pudding mixture. REFRIGERATE 1 hour. Top
with berries just before serving. DOLE is a registered trademark of Dole Food
Company, Inc. Kraft Kitchens TipsLush Dessert CupsOmit cake. Prepare pudding
mixture as directed. Refrigerate several hours or until chilled. Serve spooned
into dessert dishes. How to Cut Angel Food CakeUse a serrated knife and gentle
sawing motion to easily cut the angel food cake.
Strawberry Delight Squares
What You Need!10 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups) 1/2 cup
sugar, divided 6 Tbsp. butter or margarine, melted 1-1/2 pkg. (8 oz. each)
PHILADELPHIA Neufchatel Cheese, softened 2 Tbsp. milk 1 cup thawed COOL WHIP LITE
Whipped Topping 2 cups boiling water 1 pkg. (0.6 oz.) JELLO Strawberry Flavor
Sugar Free Gelatin 1-1/2 cups cold water 2 cans (8-1/4 oz. each) mandarin oranges,
drained Make It! MIX graham crumbs, 1/4 cup sugar and butter; press onto bottom of
13x9-inch pan. BEAT Neufchatel, remaining sugar and milk with whisk until well
blended. Stir in COOL WHIP; spread over crust. Refrigerate until ready to use.
Meanwhile, add boiling water to gelatin mix in large bowl; stir 2 min. until
completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until
thickened. Stir in oranges. Spoon over Neufchatel layer. REFRIGERATE 3 hours or
until firm. Cut into squares. Kraft Kitchens TipsSize-WiseSweets can be part of a
balanced diet but remember to keep tabs on portions.SubstitutePrepare using 2 pkg.
(0.3 oz. each) strawberry gelatin.Storage Know-HowOnce thawed, store COOL WHIP
LITE Whipped Topping in the refrigerator for up to 2 weeks or re-freeze for up to
3 months.
Cream Puff Pastry
1/2 c. butter 1 c. boiling water 1 c. pre-sifted flour 1/4 tsp. salt 4 eggs Put
butter and water in small saucepan; stir over high heat until melted and liquid is
boiling rapidly. Add flour and salt at once; raise saucepan a few inches above
heat. Stir briskly. Mixture will come away from sides of pan and form a ball in
center. Cook and stir 30 seconds more. Remove from heat. Break 1 egg into the
paste; beat fast until smooth and fluffy. Repeat until all the eggs are used. Drop
by whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches apart.
Bake at 350 degrees until puffed and golden 35-40 minutes. Cool away from drafts.
Cut off tops and fill with filling or ice cream. CREAM PUFF FILLING: 1/3 c. sugar
2 c. milk 2 tbsp. butter 2 tsp. vanilla 2 tbsp. cornstarch 2 egg yolks, slightly
beaten Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually.
Cook over medium heat, stirring constantly until mixture thickens and boils.
Remove from heat; stir in butter and vanilla. Cool and fill cream puffs.
Chocolate Eclairs or Cream Puffs
SHELLS: 1 c. water 1/2 c. butter Salt Boil above. Add all at once 1 cup flour.
Stir; remove from heat. Cool slightly. Should look like mashed potatoes. Beat in 4
eggs, one at a time. Drop by teaspoon on greased cookie sheet. Bake at 400 degrees
for 15 minutes. Turn down oven to 350 degrees and bake an additional 15 minutes.
For larger shells use tablespoon and add 10 minutes more to each baking time.
Chocolate Eclair Filling: Mix, 2 small packages vanilla pudding with 3 cups milk.
Fold in 8 ounces of Cool Whip. Fill shells and frost with chocolate icing.
CREAM PUFF DESSERT Boil together 1 stick butter and 1 cup water. Add 1 cup flour.
Mix well. Cool slightly. Stir in 4 eggs, one at a time. Mix well and spread into 9
x 13 inch greased pan. Bake at 400 degrees for 30 minutes. Cool completely. Makes
a pretty crust. DESSERT: Take 1 large box vanilla instant pudding. Add 3 cups milk
and 18 ounce package softened cream cheese. Mix together with a wire whip so lumps
disappear. Pour into cream puff crust. Spread 8 ounces Cool Whip on top of pudding
and drizzle Hershey's syrup on top. Refrigerate. Keeps very well for days. The
cream cheese gives the pudding a different, good taste.
Floating Island
1 can condensed milk 1 (12 oz.) can Pet milk 1 condensed milk can of water 4 eggs
(separated), need yolks 1 tbsp. vanilla ISLAND: 4 egg whites 4 tbsp. sugar Few
drops of lemon juice Beat egg yolks well - add milks and water then heat on stove,
stirring constantly do not let boil - until thickens, approximately 15 minutes.
Remove from stove. Add in vanilla and pour in glass bowl. (If this mixture boils
the egg will curdle and it's no good - if it's not stirred constantly the bottom
will burn and again it's lost.) Beat egg whites until stiff (approximately 5
minutes), slowly add sugar and lemon juice. When stiff and holding peaks, add in
big spoonfuls to top of custard mix in glass bowl to look like "Floating Islands".
Serves 8.
Floating Island
3 eggs 9 egg yolks 1 c. sugar 1 tsp. salt 1/2 gallon milk 2 tsp. vanilla ISLANDS 9
egg whites 1 c. sugar 1 tsp. cream of tartar 1 tsp. vanilla
Scald milk. Slightly bet 9 egg yolks and 3 eggs. Add sugar and salt to eggs, and
then stir egg mixture into scalded milk. Cook custard over low heat until slightly
thick - about 1 hour, stirring constantly. Cool and add 2 teaspoons vanilla. Pour
custard into shallow pans, filling less than 1 1/2 inches. Prepare islands by
beating 9 egg whites until stiff. Add sugar, cream of tartar and vanilla. Drop
islands from a spoon onto custard. Brown islands in oven (350 degrees) about 10
minutes. Cool and refrigerate 2 hours. 24 servings. Serve in sauce dishes with 2
or 3 islands.
Chocolate Roulade
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. Strawberry Meringue Buttercream Ingredients
Makes 5 cups 4 large egg whites 1 1/4 cups sugar 1 1/2 cups (3 sticks) unsalted
butter, room temperature, cut into tablespoons 1 teaspoon pure vanilla extract 1
1/2 cups (12 ounces) strawberry jam, pureed in a food processor Directions In the
heatproof bowl of an electric mixer set over a saucepan of simmering water,
combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved
and mixture is warm to the touch (about 160 degrees). Attach the bowl to the mixer
fitted with the whisk attachment. Beat the egg-white mixture on high speed until
it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy
and cooled, about 6 minutes. Switch to the paddle attachment. With mixer on
medium-low speed, add butter several tablespoons at a time, beating well after
each addition. (If frosting appears to separate after all the butter has been
added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in
vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir
in strawberry jam with a rubber spatula until frosting is smooth.
Ingredients Makes 18 to 24
• • • • • • • • • • •
3/4 cup unsweetened cocoa powder 1 1/2 cups all-purpose flour 1 1/2 cups sugar 1
1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon salt 2 large
eggs 3/4 cup warm water 3/4 cup buttermilk 3 tablespoons safflower oil 1 teaspoon
pure vanilla extract
Directions 1. Preheat oven to 350 degrees. Line standard muffin tins with paper
liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking
powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and
vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom
of bowl to assure batter is well mixed.
2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops
spring back when touched, about 20 minutes, rotating pan once if needed. Transfer
to a wire rack; let cool completely. Helpful Hint Cupcakes will keep, covered, for
up to three days.
2 1/4 cups plus 2 tablespoons sugar 1 3/4 cups all-purpose flour 3/4 cup plus 1
tablespoon cocoa powder (not Dutch-processed) 1 1/2 teaspoons baking powder 1 1/2
teaspoons baking soda 1 teaspoon salt 2 large eggs 1 cup whole milk 1/2 cup
vegetable oil 2 teaspoons pure vanilla extract 1 cup boiling water 1 1/2 cups
graham cracker crumbs (from about 20 squares) 1/3 cup unsalted butter, melted
• •
Directions 1. Preheat oven to 350 degrees. Line 2 standard muffin tins with
cupcake liners; set aside. 2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa
powder, baking powder, baking soda, and salt together into the bowl of an electric
mixer. Using the paddle attachment, mix ingredients together on low speed. 3. In a
large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and
beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing
on medium speed for 2 minutes. Add boiling water and stir to combine; set cake
batter aside. 4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted
butter in a large bowl; stir until well combined. 5. Place 1 tablespoon graham
cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a
small glass to pack crumbs into the bottom of each cupcake liner. Reserve
remaining graham cracker mixture for topping. 6. Place 2 teaspoons chocolate in
each muffin cup. Transfer muffin tins to oven and bake until the edges of the
graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each
muffin cup threequarters full with cake batter. Sprinkle each with remaining
chocolate and graham cracker mixture. Return to oven and bake, rotating pans
halfway through baking, until tops are firm and a cake tester inserted in the
center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and
let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool
completely. 7. Transfer frosting to a large pastry bag fitted with a large plain
round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral
motion on each cupcake. Transfer cupcakes to a baking sheet. Using a
kitchen torch, lightly brown the frosting, taking care not to burn the cupcake
liners. Serve immediately or store in an airtight container, up to 2 days.
Marshmallow frosting ingredients Makes enough for 2 dozen cupcakes
• • • •
8 large egg whites 2 cups sugar 1/2 teaspoon cream of tartar 2 teaspoons pure
vanilla extract
Directions 1. Place egg whites, sugar, and cream of tartar in the heatproof bowl
of an electric mixer. Set over a saucepan with simmering water. Whisk constantly
until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. 2.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat,
starting on low speed, gradually increasing to high, until stiff, glossy peaks
form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
Tiramisu Sundaes
Ingredients Serves 4
• • • • •
1 cup heavy cream 1 1/2 cups strong espresso, cooled 3 tablespoons brandy
(optional) 8 store-bought ladyfingers (about 4 ounces) 1 pint ice cream or gelato
Directions 1. Whisk cream in a medium bowl until stiff peaks form; cover with
plastic wrap, and place in refrigerator until ready to serve. 2. Combine espresso
and brandy, if using, in a medium bowl. Break 4 ladyfingers in half; dip into
espresso mixture until soaked but not falling apart, several seconds. Arrange two
halves in a layer at the bottom of each parfait glass. Top with a scoop of ice
cream. Repeat with another layer of soaked ladyfingers, and top with a scoop of
ice cream. Garnish each glass with a dollop of whipped cream and a sprinkling of
chocolate shavings, if desired. Serve immediately.
3.
3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup (2
sticks) unsalted butter, room temperature 2 cups sugar 4 large eggs, room
temperature Finely grated zest of 3 lemons (about 3 tablespoons), plus 2
tablespoons fresh lemon juice 1 teaspoon pure vanilla extract 1 cup buttermilk
Lemon Curd
• • •
•
Seven-Minute Frosting
Directions 1. Preheat oven to 325 degrees. Line standard muffin tins with paper
liners. Whisk together flour, baking powder, and salt. 2. With an electric mixer
on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one
at a time, beating until each is until incorporated, scraping down sides of bowl
as needed. Beat in zest and vanilla. Add flour mixture in three batches,
alternating with two additions of buttermilk and lemon juice, and beating until
just combined after each. 3. Divide batter evenly among lined cups, filling each
three-quarters full. Bake, rotating tins halfway through, until golden brown and a
cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins
to wire racks to cool completely before removing cupcakes. Cupcakes can be stored
overnight at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a
pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with
frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as
you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface
of frosting, and wave it back and forth until frosting is lightly browned all
over. Serve immediately.
Lemon Curd
Ingredients Makes about 2 cups
• • • •
8 large egg yolks Finely grated zest of 2 lemons 1/2 cup plus 2 tablespoons
freshly squeezed lemon juice (about 3 lemons) 1 cup sugar
• •
1/8 teaspoon salt 1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into
pieces
Directions 1. Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom
saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a
wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick
enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees
on an instant-read thermometer. 2. Remove saucepan from heat. Add salt and butter,
one piece at a time, stirring until smooth. Strain through a fine sieve into a
medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the
curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1
hour or up to 1 day.
Seven-Minute Frosting
Ingredients Makes about 8 cups
• • • •
1 1/2 cups plus 2 tablespoons sugar 2/3 cup water 2 tablespoons light corn syrup 6
large egg whites, room temperature
Directions 1. Combine 1 1/2 cups sugar with the water and corn syrup in a small
saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium
heat, stirring occasionally, until sugar dissolves. Continue boiling, without
stirring, until syrup reaches 230 degrees. 2. Meanwhile, in the bowl of a standing
electric mixer fitted with the whisk attachment, whisk egg whites on medium-high
speed until soft peaks
form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
3. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on
medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise
speed to medium-high; whisk until mixture is completely cool (test by touching the
bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use
immediately.
1 1/2 cups all-purpose flour 1 1/2 cups cake flour (not self-rising) 1 tablespoon
baking powder 1/2 teaspoon salt 2 sticks (16 tablespoons) unsalted butter, room
temperature 1 3/4 cups granulated sugar 4 large eggs, room temperature 2 teaspoons
pure vanilla extract 1 1/4 cups whole milk, room temperature 2 cups huckleberries,
plus more for garnish 2 cups cold heavy cream 3 tablespoons confectioners' sugar,
plus more for dusting
Directions 1. Preheat oven to 350. Line 2 standard muffin tins with paper liners.
Sift together flours, baking powder, and salt.
2. Beat butter and granulated sugar with a mixer on medium speed until pale and
fluffy, about 3 minutes. Beat in eggs, one at a time, and vanilla. Reduce speed to
low, and add the flour mixture in 3 additions, alternating with the milk,
beginning and ending with the flour mixture; beat until combined after each
addition. Fold in huckleberries by hand. 3. Divide batter among cups. Bake,
rotating halfway through, until golden brown, about 25 minutes. Let cool. 4. Beat
cream and confectioners' sugar until firm peaks form. Dollop cupcakes with whipped
cream, garnish with berries, and dust with confectioners' sugar.
Ingredients Makes 18
• • • • • • • • • •
1 1/2 cups all-purpose flour, plus more for tins 1 1/2 teaspoons baking powder 1/2
teaspoon salt 1/2 cup whole milk 3 ounces (6 tablespoons) unsalted butter,
softened, plus more for tins 3 large eggs 1 cup sugar 1 teaspoon pure vanilla
extract Vanilla Cream Chocolate-Ganache Glaze
Directions 1. Preheat oven to 350 degrees. Butter and flour standard muffin tins.
Whisk together flour, baking powder, and salt in a small bowl. Warm milk and
butter in a saucepan over low heat. 2. Beat eggs and sugar with a mixer on high
speed until thick and pale, about 5 minutes. Beat in dry ingredients.
3. Bring milk and butter to a boil. With mixer on low speed, add milk mixture to
batter, and beat until smooth. Add vanilla. Divide batter among muffin cups,
filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool
in tins for 10 minutes, then transfer to wire racks. Let cool. 4. Using a serrated
knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each
cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.
Vanilla Cream
Ingredients Makes 1 1/2 cups
• • • • • •
2 large egg yolks 1/4 cup sugar 2 tablespoons plus 1/2 teaspoon cornstarch Pinch
of salt 1 cup whole milk 1/2 teaspoon pure vanilla extract
Directions 1. Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a
medium saucepan over medium heat. Add milk in a slow, steady stream. Cook,
stirring, until mixture begins to bubble and thicken, about 5 minutes. 2. Pour 1/3
of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and
cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in
vanilla. 3. Pass vanilla cream through a fine sieve into a bowl. Press plastic
wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2
days.
Chocolate-Ganache Glaze
Ingredients Makes about 1 1/4 cups
• • •
2/3 cup heavy cream 6 ounces semisweet chocolate, finely chopped 1 tablespoon
light corn syrup
Directions 1. Remove from heat, and add chocolate and corn syrup. Let stand for 5
minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use
immediately.
Pina Colada Pie
Ingredients
• • • • • • • •
3/4 cup pineapple-coconut nectar (recommended: Kern's) 1 cup light coconut milk
(recommended: Thai Kitchen) 1 1/2 teaspoons rum extract, divided 1 (3.4-ounce) box
instant vanillapudding and pie filling (recommended: Jell-O) 1 cup shredded
coconut meat 8 ounces whipped topping, divided 1 (9-inch) pie crust, baked
(recommended: Marie Callender's) 1/4 cup shredded coconut meat, toasted, for
garnish
Directions
In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract.
Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2
of the whipped topping. Pour into pre-baked pie crust and chill in refrigerator
for at least 3 hours. Combine remaining whipped topping with 1/2 teaspoon rum
extract. Top chilled pie with whipped topping and toasted coconut.
Sheer Indulgence
Serves: 16 225 g (8 oz) soft margarine 350 g (12½ oz) caster sugar 4 eggs, plus 3
yolks 150 g (6 oz) self-raising flour, sifted 50 g (2 oz) orange-flavoured plain
chocolate, melted 75 g (3 oz) cocoa powder 4 tablespoons (60 ml) liquid glucose
225g (8 oz) plain chocolate, melted 250 g (9 oz) butter, softened 1 Grease and
line an 18 cm (7 inch) square cake tin. 2 Put the margarine, 225 g (8 oz) of the
sugar, 4 eggs and the flour into a large bowl. Using an electric whisk, beat for
3-4 minutes, until smooth, then beat in 1
tablespoon (15 ml) hot water. Stir in the orange-flavoured chocolate and 50 g (2
oz) of the cocoa. Spoon into the tin; make a dip in the centre 3 Place in a
preheated oven, 160˚C (325˚F), Gas Mark 3, for 1 hour or until risen. Leave to
cool in the tin for 10 minutes, then turn out and cool on a wire rack. 4
Meanwhile, stir the liquid glucose into the melted plain chocolate. Continue
stirring until the mixture leaves the sides of the bowl clean. Put into a plastic
bag and chill until firm but not hard. 5 Dissolve the remaining sugar with 5
tablespoons (75 ml) water in a heavybottomed saucepan over a low heat. Bring to
the boil and boil until the temperature reaches 110˚C (225˚F) on a sugar
thermometer, or until a drop of syrup forms a thread when pulled between your
thumb and forefinger (drop it on to a saucer first). 6 Put the 3 egg yolks into a
bowl. Whisking continuously, slowly pour in the hot syrup in a steady stream.
Continue whisking until the mixture is cold. 7 Mix the remaining cocoa with 2
tablespoons (30 ml) hot water. Beat in the butter, adding a little at a time,
until thick and glossy. Slice the cake in half horizontally, then sandwich
together with one-third of the chocolate buttercream. Using a palette knife,
spread the remaining chocolate buttercream over the top and sides of the cake 8
Divide the chocolate and glucose mixture into 4 equal pieces. Knead I piece until
soft and roll out to a 50 x 9 cm (20 x 3½ inch) rectangle; reserve the trimmings.
9 Crimp the rectangle roughly and drape it around 1 side of the cake. Repeat the
process of kneading and rolling the chocolate into rectangles to cover the
remaining 3 sides of the cake. Pinch the edges together at the corners. 10 Mould
the trimmings into chocolate leaves, 1 rose and 2 rosebuds and arrange in a corner
of the cake. Leave to set before serving.
Black Forest Gâteau
Serves: 12 150 g (6 oz) soft margarine 150 g (6 oz) caster sugar 100 g (4 oz)
self-raising flour, sifted 50 g (2 oz) cocoa powder, sifted 3 eggs, beaten 1
tablespoon (15 ml) milk 6 tablespoons (90 ml) Kirsch 4 tablespoons (60 ml) orange
juice 568 ml (1 pint) double cream 397 g (14 oz) can black cherry pie filling 225
g (8 oz) plain chocolate 50 g (2 oz) white chocolate Selection of fresh leaves
(e.g. rose, chrysanthemum, weeping fig), wiped and dried Icing sugar, to dust 1
Grease and line an 18 cm (7 inch) round, deep, loose-bottomed cake tin. 2 In a
bowl, beat together the margarine, sugar, flour, cocoa, eggs and milk until
smooth. Pour into the tin and place in a preheated oven, 160˚C (325˚F), Gas Mark
3, for 50 minutes or until a skewer inserted into the centre comes out clean. Turn
out and cool on a wire rack. When cold, slice the cake horizontally into 3 layers,
using a long, serrated knife. 3 Mix the Kirsch with the orange juice and drizzle a
little over each layer. Whip the cream until soft peaks form. Put 1 layer of cake
on to a serving plate and spread with one-third of the cream. Spoon over half of
the cherry pie filling. Using a fish slice, lift the second cake layer on top,
spread with half of the remaining cream and the remaining cherry pie filling. Put
the third cake layer on top.
4 Spread the top and sides of the cake with the remaining cream. Put in the
refrigerator while making the chocolate curls. 5 Melt 150 g (6 oz) of the plain
chocolate in a bowl set over a pan of simmering water. Spread the chocolate in a
thin layer over a marble slab or a cold metal baking sheet. Chill for 5 minutes,
until the chocolate has set hard. 6 Using a flexible metal palette knife, press
down on to the chocolate and pull across to form curls. 7 Using a pair of
tweezers, carefully position the chocolate curls around the sides of the cake.
Return any excess set chocolate to the bowl, place over a pan of simmering water
and melt together with the remaining 50 g (2 oz) of plain chocolate. Melt the
white chocolate in a separate bowl. 8 Dip a brush in the melted chocolate. Hold 1
of the leaves by the stem and carefully brush the back with either dark or white
chocolate, making sure that the chocolate does not run over the edge. Leave on a
wire rack for 15 minutes or until set. Repeat with the remaining leaves. 9
Starting at the pointed end of the leaf, carefully peel away the leaves from the
chocolate and arrange the chocolate leaves on the cake. Dust with icing sugar.
Chill for 1 hour. Eat on the same day.
Chocolate Macaroons
MAKES 24 50g/2oz plain chocolate, chopped into small pieces 115g/4oz/1 cup
blanched almonds
225g/8oz/1 cup granulated sugar 3 egg whites 2.5ml/ ½ teaspoon vanilla essence
1.5ml/ ¼ teaspoon almond essence Icing sugar, for dusting 1 Preheat oven to
160°C/325°F/Gas 3. Line two baking sheets with non-stick baking paper. 2 Melt the
chocolate in the top of a double boiler, or in a heatproof bowl placed over a
saucepan of barely simmering water. 3 Grind the almonds finely in a food
processor, blender or nut grinder. Transfer to a mixing bowl. 4 Add the sugar, egg
whites, vanilla essence and almond essence and stir to blend. Stir in the
chocolate. The mixture should just hold its shape. If it is too soft, chill it in
the fridge for 15 minutes. 5 Use a teaspoon and your hands to shape the dough into
walnut-size balls. Place or the baking sheets and flatten slightly. Brush each
ball with a little water and sift over a thin layer of icing sugar. Bake for 10-12
minutes, until just firm. With a metal spatula, transfer to a wire rack to cool
completely. VARIATION For Chocolate Pine Nut Macaroons, spread 50g/2oz/ 2/3 cup
toasted pine nuts in a shallow dish. Press the balls of chocolate macaroon dough
into the nuts to cover one side and bake as described, nut-side up.
Chocolate Eclair Squares
2 cups cold milk 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding 1 tub
(8 oz.) COOL WHIP Whipped Topping, thawed 64 NILLA Wafers 2 squares BAKER'S Semi-
Sweet Chocolate DIRECTIONSBEAT milk and pudding mixes with whisk 2 min. Stir in
COOL WHIP. ARRANGE 16 wafers on bottom of 8-inch square dish; cover with 1/3 of
pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4
hours. MICROWAVE chocolate in microwaveable bowl on HIGH 1 min. or until melted
when stirred. Drizzle over dessert.
cup milk
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.
Beat butter in large bowl at medium speed until creamy. Gradually add powdered
sugar and salt alternately with half & half and vanilla, scraping bowl often,
until well mixed. Stir in corn syrup. VARIATIONS: Chocolate Frosting: Add 2 to 3
squares melted and cooled unsweetened baking chocolate. Lemon or Orange Frosting:
Stir in 1 tablespoon freshly grated lemon or orange peel. Creamy Coconut Frosting:
Stir in 1 1/2 teaspoons coconut extract or flavoring.
Birthday Cake
Cake Ingredients: 3 1 1/2 1 1/2 3/4 4 1 cups all-purpose flour tablespoon baking
powder teaspoon salt cups sugar cup LAND O LAKES® Butter, softened eggs tablespoon
vanilla
1
cup milk
Frosting Ingredients: 3/4 6 1/8 1/3 1 2 cup LAND O LAKES® Butter, softened cups
powdered sugar teaspoon salt cup LAND O LAKES® Heavy Whipping Cream teaspoon
vanilla tablespoons light corn syrup
Heat oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Set aside.
Combine flour, baking powder and 1/2 teaspoon salt in large bowl. Set aside. Beat
1 1/2 cups sugar and 3/4 cup butter in large bowl at medium speed, scraping bowl
occasionally, until creamy. Add eggs, one at a time, beating well after each
addition. Add 1 tablespoon vanilla. Reduce speed to low. Add flour mixture
alternately with milk, beating well after each addition just until mixed. Divide
batter evenly between prepared pans. Bake for 29 to 34 minutes or until toothpick
inserted near center comes out clean. Cool on wire racks 10 minutes. Loosen cake
by running knife around inside edge of pans. Carefully remove cake from pans; cool
completely. Beat 3/4 cup butter in large bowl at medium speed until creamy.
Gradually add powdered sugar and 1/8 teaspoon salt alternately with whipping cream
and 1 teaspoon vanilla, scraping bowl often, until well mixed. Stir in corn syrup.
To assemble, place 1 cake layer on serving plate, bottom-side up; frost top. Place
remaining cake layer over frosting, bottom-side down; frost top and sides of cake.
Decorate as desired. FROSTING VARIATIONS: Chocolate Frosting: Add 2 to 3 squares
melted unsweetened baking chocolate. Lemon or Orange Frosting: Stir in 1
tablespoon freshly grated lemon or orange peel. Coconut Frosting: Stir in 1 1/2
teaspoons coconut extract or flavoring.
Heat oven to 325°F. Grease 10-inch Bundt® pan. Set aside. Combine flour, baking
powder and baking soda in small bowl. Set aside. Bring water and coffee granules
to boil in small saucepan; remove from heat. Add 3 bars (6 ounces) baking
chocolate; stir until smooth. Combine sugar, butter and 1 teaspoon vanilla in
large bowl. Beat at medium speed, scraping bowl often, until creamy. Increase
speed to high. Add eggs; beat 5 minutes. Reduce speed to low; gradually add flour
mixture alternately with chocolate mixture until well mixed. Pour into prepared
pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out
clean. Cool 30 minutes. Meanwhile, melt 1 bar (2 ounces) baking chocolate and 3
tablespoons butter in small heavy saucepan over low heat, stirring constantly,
until smooth (1 to 2 minutes). Remove from heat. Stir in powdered sugar
alternately with water until
desired glazing consistency. Stir in 1 teaspoon vanilla. Drizzle cooled cake with
glaze; sprinkle with powdered sugar, if desired.
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.
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.
1/3 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S 2 cups crisp rice
cereal 4 cups (1 qt.) vanilla ice cream, divided 4 cups (1 qt.) chocolate ice
cream, divided Additional HERSHEY'S Syrup or HERSHEY'S WHOPPERS Chocolate
Malt Syrup Directions: 1. Butter 9-inch pie plate. 2. Place 1/2 cup chocolate
syrup and chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%)
45 seconds or until hot; stir until smooth. Reserve 1/4 cup chocolate syrup
mixture; set aside. Add cereal to remaining chocolate mixture, stirring until well
coated; cool slightly. 3. Press cereal mixture, using back of spoon, evenly on
bottom and up sides of prepared pie plate to form crust. Place in freezer 15 to 20
minutes or until crust is firm. Spread half of vanilla ice cream into crust; spoon
reserved 1/4 cup chocolate syrup mixture over layer. Spread half of chocolate ice
cream over sauce. 4. Top with alternating scoops of vanilla and chocolate ice
cream. Cover; return to freezer until serving time. Drizzle with additional syrup
just before serving. 8 servings.
Chocolates
• •
3 cups miniature marshmallows 1-1/3 cups coarsely chopped pecans or pecan pieces
Directions: 1. Heat oven to 350°F. Grease bottom and sides of 13x9x2-inch baking
pan. 2. Combine pretzels and melted butter in small bowl; press evenly onto bottom
of prepared pan. Spread sweetened condensed milk evenly over pretzel layer; layer
evenly with chocolates, marshmallows and pecans, in order. Press down firmly on
pecans. 3. Bake 20 to 25 minutes or until lightly browned; cool completely in pan
on wire rack. Cut into bars. About 36 bars.
Directions: 1. Stir together sugar, cocoa, cornstarch and salt in medium saucepan;
gradually stir in milk. 2. Cook over medium heat, stirring constantly, until
mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and
vanilla. Pour into individual dessert dishes. To avoid a skin from forming on top,
press plastic wrap directly onto
surface; serve warm or refrigerate at least 2 hours. Garnish with whipped topping,
if desired. 4 to 5 servings. MICROWAVE DIRECTIONS: 1. Stir together sugar, cocoa,
cornstarch and salt in large microwave-safe bowl; gradually stir in milk. 2.
Microwave at HIGH (100%) 7 to 10 minutes or until mixture comes to full boil,
stirring every 2 minutes. Stir in butter and vanilla. Pour into dishes and serve
as directed above.
caramels Directions: 1. Heat oven to 350°F. Press cookie dough evenly onto 12-inch
pizza pan. Bake 15 to 17 minutes or until lightly browned. Meanwhile, break or cut
chocolate bars into about 1/4-inch pieces. 2. Remove cookie from oven. Evenly
sprinkle surface with chocolate chips, peanut butter chips, white chips and
chocolate bar pieces. Cover "toppings" with marshmallows. Sprinkle surface with
chocolate covered caramel candies. Return to oven; bake additional 5 minutes or
until marshmallows are puffed and lightly browned. Cool. Cut into triangles. About
12 slices.
Bar, melted
Directions: 1. Prepare CHOCOLATE CRUST. Heat oven to 300°F. 2. Beat cream cheese
in large bowl until fluffy. Gradually add sweetened condensed milk, beating until
smooth. Add eggs and vanilla; mix well. 3. Pour half of batter evenly over
prepared crust. Stir melted chocolate into remaining batter; drop by spoonfuls
over vanilla batter. With metal spatula or knife, swirl gently through batter to
marble. 4. Bake 45 to 50 minutes or until set. Cool in pan on wire rack.
Refrigerate several hours until chilled. Cut into bars. Cover; store leftover bars
in refrigerator. 24 to 36 bars. CHOCOLATE CRUST: Stir together 2 cups vanilla
wafer crumbs (about 60 wafers), 1/3 cup HERSHEY'S Cocoa and 1/2 cup powdered sugar
in medium bowl. Stir in 1/2 cup (1 stick) melted butter or margarine until well
blended. Press mixture firmly on bottom of 13x9x2-inch baking pan.
Directions: 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans
or one 13x9x2-inch baking pan. 2. Stir together sugar, flour, cocoa, baking soda,
baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and
vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour
batter evenly into prepared pans. 3. Bake 30 to 35 minutes for round pans, 35 to
40 minutes for rectangular pan or until wooden pick inserted in center comes out
clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as
desired. Yields 10 to 12 servings. * To sour milk: Use 1 tablespoon white vinegar
plus milk to equal 1 cup.
Crunchy Munchies
A list of ingredients you will need: 1 cup - old-fashioned or quick-cooking rolled
oats 1/3 cup - firmly packed Domino® Light Brown Sugar 1/3 cup - butter or
margarine, melted 1/3 cup - coarsely chopped nuts 1/4 teaspoon - ground cinnamon
Quick Tip » Crunchy Munchies may also be prepared in the oven. Spread oat mixture
on ungreased baking sheet. Bake in 350°F oven for 15 minutes or until golden
brown; stirring every 5 minutes. Let cool.
For something different, try Peanut Crunchy Munchies. Use 1/3 cup chopped peanuts
in place of nuts and omit cinnamon. Instructions » In medium bowl, combine all
ingredients; mix well. Cook in 10-inch skillet over medium heat, stirring
constantly 5 to 7 minutes or until golden brown. Using a spatula, spread on
ungreased baking sheet to cool; store in tightly covered container in refrigerator
up to 2 weeks. Serve over ice cream, frozen yogurt, fresh fruit, cupcakes or
pudding. Combine with popcorn or pretzels for more fun combinations.
Dreamy Divinity
A list of ingredients you will need: 2 1/2 cups - Domino® Granulated Sugar 1/2 cup
- light corn syrup 1/2 cup - water 2 eggs whites 1 teaspoon - vanilla 1 to 2 drops
- desired food coloring 1/2 cup - chopped nuts (optional) Quick Tip » Divinity may
also be poured into a buttered, 8-inch square pan. Instructions » In a heavy 2-
quart saucepan, combine sugar, corn syrup and water. Cook over medium-high heat to
boiling, stirring constantly with a wooden spoon to dissolve sugar. This should
take 5-7 minutes. Carefully clip candy thermometer to side of pan.
Cook over medium heat, without stirring, to 265°F or hard ball stage. Reaching
hard ball stage should take about 15 minutes. Remove saucepan from heat; remove
thermometer from saucepan. In a large mixer bowl, immediately beat egg whites on
medium speed untill stiff peaks form. Gradually pour hot mixture in a thin stream
slightly less than 1/8-inch diameter, over egg whites beating with the electric
mixer on high speed about 3 minutes. Add vanilla and food coloring, if desired.
Continue beating on high speed about 5-6 minutes, scraping the sides of the bowl
occasionally, just until candy starts to lose its gloss. When beaters are lifted,
mixture should fall in a ribbon, but mound on itself and not disappear into
remaining mixture. Drop a tablespoonful of mixture onto waxed paper. If it stays
mounded in a soft shape, it is beaten properly. Immediately stir in nuts, if
desired. Quickly drop the remaining mixture from a teaspoon onto a baking sheet
lined with waxed paper. If mixture flattens, beat 1/2-1 minute more. Makes about
36 pieces.
Marzipan
A list of ingredients you will need: 1 - (7 oz) pkg. almond paste (3/4 cup) 3/4
cup - Domino® Superfine Sugar 2 tablespoons - light corn syrup 1/4 teaspoon -
almond extract Food coloring (optional) Quick Tip »
Marzipan is a sweet, shapable mixture of almond paste and sugar that is often
tinted and formed into shapes, including miniature fruits or flowers for cake
decoration. It is also rolled and cut into decorative shapes using cookie cutters.
Instructions » Break almond paste into small pieces. Place in food processor. Add
sugar and process until mixture is texture of coarse meal. Add corn syrup and
almond extract and process until blended. Test with a tablespoon of mixture,
rolling between palms. If mixture is crumbly, add additional corn syrup, by
teaspoonfuls, until mixture holds together. Tint with food coloring paste by
breaking off a piece of marzipan and kneading in desired color. Makes 15 ounces.
Tip: When working with marzipan, have confectioners' sugar spread out on a sheet
of waxed paper nearby. Dip your cookie cutters or hands into sugar when needed to
prevent sticking.
BARFI
Traditional Milk Burfi Making Traditional Khoya: Khoya or Khoa is made by
simmering milk in an iron karahi for several hours, over a medium fire. The
gradual vaporization of its water content leaves coagulated solids in milk, which
is khoya. 175–180°F (about 80°C) is ideal temperature to avoid boiling and to
minimize scorching. Other quick way of making khoa is to continue mixing full fat
milk powder to skimmed milk until it becomes khoya. 2 cups khoya (recipe using US
ingredients)
2 cups sugar 2/3 tsp cardamom powder and a few coarsely crushed cardamom seeds a
pinch of nutmeg powder Spread the khoya let it dry a bit. Add a bit of water to
the sugar until it gets wet. Cook the sugar on medium flame until it froths and
starts sticking to the sides. Now add the cardamom powder and nutmeg and mix well.
Now the khoya and mix well and while adding it immediately remove from the
stovetop and mix well. Now spread the mixture evenly on a greased metal tray. Top
it off with sliced almonds, coarsely chopped pistas or whole charoli. Charoli :
(Buchanania Lanzan) is a small rounded lentil shaped almond flavored seed, they
kinda taste like pine nuts. They are used to top many Indian desserts.
Cranachan
Ingredients: 2/3 cup rolled oats 1 1/4 cup heavy cream 4 Tbsp honey 4 Tbsp Irish
whiskey 1 pint fresh raspberries or strawberries Tall wine glasses or goblets for
serving Preparation: Put the rolled oats in a dry pan and toast over medium heat,
stirring frequently, until golden brown. Remove from heat and set aside. Place the
cream in a bowl and whip until relatively thick, but still soft. Fold in the honey
and whiskey. Put three or four berries in the bottom of each wine glass and add a
little of the toasted oats. Add the rest of the berries to the cream mixture and
fold in carefully.
Spoon the cream mixture into the serving glasses and sprinkle the remaining oats
over the top. Garnish with an additional dollop of whipped cream and berries for
the finishing touch. Serve well chilled.
Chocolate Ganache
Ingredients: 1 lb El Rey Apamate 73.5 % Chocolate discs 1 cup heavy cream
Preparation: Heat 1 cup of heavy cream until almost to the boiling point (the
microwave does this perfectly), then pour over the chocolate discs. Allow to stand
for one minute, then whisk until smooth. To reheat, gently microwave until
liquefied. Do not overheat or the ganache will break!
Strawberry Cream Freeze
Ingredients: • • • • • • • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1
cup cold milk 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 1-1/2 cups
thawed COOL WHIP Whipped Topping 20 NILLA Wafers, coarsely broken 1 cup sliced
fresh strawberries 1/2 cup strawberry ice cream topping
MAKE THE FILLING: BEAT cream cheese in large bowl with mixer until creamy.
Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in COOL WHIP, wafers
and berries. Swirl in ice cream topping. SERVE IT YOUR WAY! PIE: Spread filling
into 6-oz. OREO Pie Crust. Freeze 6 hours or until firm. Garnish with additional
berries, if desired. Makes 8 servings. MINI PIES: Spoon filling into 12 cupcake
liners. Freeze 4 hours. Remove paper linings. Garnish desserts with additional
berries, if desired. Makes 12 servings. WAFFLE BOWLS: Freeze filling 6 hours or
until firm. Let stand 15 min. before scooping into waffle bowls. Makes 8 servings.
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.
If the custard base doesn't coat the back of the spoon, it's not ready.
The custard base coats the back of the spoon. 5 As soon as the mixture coats the
spoon, remove it from the heat and immediately pour it over the mesh sieve into
the bowl of the chocolate cream mixture. (The sieve is there to catch any curdled
bits.) Stir into the cream mixture. 6 Add a teaspoon of vanilla. Let the mixture
cool a bit in the ice bath and then chill in the refrigerator until completely
chilled, a couple hours or overnight. Right before churning, add 2 Tbsp of brandy
to the mix. This is an optional step, but it will help keep the ice cream from
getting too icy if it is stored beyond a day. If you are planning on eating the
ice cream the same day you make it, you can skip this step. 7 Churn the mixture in
your ice cream maker according to the manufacturer's instructions.
Store ice cream in an airtight container in your freezer for several hours before
eating. The ice cream will be quite soft coming out of the ice cream maker, but
will continue harden in your freezer. If you store it for more than a day, you may
need to let it sit for a few minutes to soften before attempting to scoop it.
1 Cream margarine and sugar. Add eggs one at a time and beat lightly, mixing in
well after each addition. Add flour and mix well. Add vanilla before, during, and
after adding the flour. 2 Pour batter into a stick-free or greased and floured
bundt cake pan and bake for 1 to 1 1/2 hours on 325°F. Begin watching the cake at
1 hour. The cake is done when a toothpick inserted into the center comes out
clean. Cake should be cracked on top and golden brown. 3 Cool for 5 minutes on a
cake rack. Loosen the sides with a knife. Gently remove the cake from the pan
while still warm.
Working with Egg Whites Sweet, crunchy, and meltingly soft, Pavlova is a reason
for understanding the fickle, hard working, all-purpose egg white. You create your
best egg white-based confections when you know how to treat this important part of
the egg. An egg white is pure protein. When room temperature to begin with, egg
whites will grow bigger and stronger with whipping. For this reason it's best to
start whipping egg whites on a lower speed,
increasing incrementally as you get to the aspired consistency. I like to say I’m
cajoling my egg whites into submission. To achieve room temperature egg whites,
take eggs out the night before you need them, or place in a bowl of warm water for
about 10 minutes to take their chill off. Make sure all bowls, hands, and utensils
touching egg whites are as clean and free of random oils as possible. When
separating eggs, crack in half and gently toss the yolk back and forth between the
eggshell halves, dripping egg white out into a clean container. If a bit of yolk
drops into your pristine whites, fish it out with a clean eggshell. Hint: if a bit
of shell gets in, they will sink to the bottom and be easy to spot and hold back
when it comes time to use the egg whites. Not sure what to do with the leftover
egg yolks? Most custards like pastry cream or stovetop pudding are egg yolk based.
Pavlova Recipe
Meringue: 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon cream of tartar OR 2
teaspoons white wine vinegar OR distilled white vinegar 1 1/2 Tbsp cornstarch 1
1/2 cups granulated sugar 3/4 cup (6 ounces, about 6) large egg whites, preferably
room temperature Pinch salt Topping: 2 pints fresh or frozen berries 1/4 cup sugar
Whipped Cream for topping Place rack in the middle of the oven and preheat the
oven to 275°. Line a large baking sheet with parchment paper. Pour the vanilla and
vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small
bowl. In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip
egg whites, cream of tartar (if using) and salt, starting on low, increasing
incrementally to medium speed until soft peaks/trails start to become visible, and
the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.
Increase speed to medium-high, slowly and gradually sprinkling in the
sugarcornstarch mixture. A few minutes after these dry ingredients are added,
slowly pour in the vanilla and vinegar (if you didn't use cream of tartar.)
Increase speed a bit and whip until meringue is glossy, and stiff peaks form when
the whisk is lifted, 4 to 5 minutes. Pipe or spoon the meringue into 8-10 large
round mounds that are 3 inches wide on a baking sheet lined with parchment paper
or a silicon liner. With the back of a spoon, create an indentation in the middle
of the mound for holding the filling once meringue is baked. Place baking sheet in
the oven. Reduce oven temperature to 250°F. Bake for 5060 minutes, or until the
meringues are crisp, dry to the touch on the outside, and white -- not tan-colored
or cracked. The interiors should have a marshmallow-like consistency. Check on
meringues at least once during the baking time. If they appear to be taking on
color or cracking, reduce temperature 25 degrees, and turn pan around. Gently lift
from the baking sheet and cool on a wire rack. Will keep in a tightly sealed
container at room temperature, or individually wrapped, for up to a week if your
house is not humid. Served topped with your favorite filling - lemon curd,
raspberry or blueberry sauce, and freshly whipped cream. Makes 8-10 pavlovas.
Recipe adapted from Flo Baker's pavlovas in the San Francisco Chronicle: Fourth of
July dessert has roots in Australia Sauce or Filling Directions If you want to
make a berry sauce, heat a couple pints of fresh or frozen berries in a medium
saucepan with about a quarter cup of sugar. Heat on medium heat, stirring once or
twice, for about 5 to 10 minutes, depending on how much the berries are falling
aprt. Remove from heat and let cool.
5 large or 4 extra large/jumbo eggs ¾ cup water 1 ½ tsp vanilla 1 box powdered
sugar (1 pound or 454 grams) 3/4 cup cocoa (use Van Houten, Droste, or other dark,
high quality A flavoring liquid (water, vanilla, rum, cognac, kirsch, or amaretto)
1 1/2 cup butter - firm, not cold, not too soft
Frosting:
METHOD Preheat oven to 350°F. 1 In a large bowl, sift or whisk together flour,
salt, baking powder, baking soda, sugar, and cocoa. 2 Add 1 cup and 2 tablespoons
of water and 1 cup and 2 tablespoons of canola oil. Mix for 1 minute. 3 Add eggs,
3/4 cup of water, vanilla. Mix 5-6 minutes with a whisk, 3-4 minutes with a hand
mixer, or 2 minutes with a KitchenAid mixer. 4 Pour into three 10" cake pans, bake
at 350°F for 25-35 minutes (adjust for convection); test by placing and removing a
toothpick through the center at 25 minutes. When toothpick comes out clean, loosen
from pans and then put back in the pans. Let cakes cool for 15 minutes. Keep in
the pans, wrap in foil, and put in the freezer for at least 2 hours. Frosting:
This part is a little harder as it is really done to taste. 1 Put powdered sugar
and 3/4 cup cocoa into a food processor. Pulse until blended. 2 Drizzle in, until
about the consistency of firm butter, several tablespoons of flavoring liquid
(water if you aren't looking for flavor beyond the cocoa and butter). To not put
in too much liquid, but if you do, add cocoa or sugar. Taste. When the flavor and
consistency is right,
3 add 1 1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb
is that both the butter and the sugar mixture should be slightly firmer than you
would want it to be to spread it, since the mixing action of the food processor
will warm it slightly. Pulse until blended. Assembling the cake: Remove the cakes
from the freezer and from their pans. Stack, frosting each layer as you go. Let
sit for an hour before serving.
Red Velvet Cupcakes with Cream Cheese Frosting Recipe
• • • • • • • • • • • • • • • • 1 1/2 cups of sugar 1/2 cup (1 stick) of butter,
room temperature 2 eggs, room temperature 2 1/3 cups of cake flour 2 tablespoons
of Dutch-processed cocoa powder 1 teaspoon of baking soda 1 teaspoon of baking
powder 1/2 teaspoon of salt 1 cup of buttermilk* 1 1/2 tablespoons of red food
coloring 1 teaspoon of vanilla extract 1 teaspoon of distilled white vinegar 1/2
cup of butter (1 stick), room temperature 8 oz of Philly cream cheese (1 package),
room temperature 2 - 3 cups of powdered sugar 1 teaspoon of vanilla extract
Frosting ingredients
*You can make your own buttermilk by adding a tablespoon of distilled white
vinegar to milk and letting it stand for about 10 minutes. METHOD The cupcakes 1
Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3
minutes on medium speed until light and fluffy. 2 Add the eggs, one at a time,
beating until each is fully incorporated. Be sure to scrape down the sides of the
bowl to ensure even mixing. 3 In a large bowl, sift together the cake flour, cocoa
powder, baking soda, baking powder, and salt. In another bowl whisk together the
buttermilk, vinegar, vanilla extract, and red food coloring. 4 Add a fourth of the
dry ingredients and mix, then add a third of the wet. Continue adding in a dry,
wet, dry pattern, ending with the dry ingredients.
5 Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22
minutes or until a toothpick comes out clean. Rotate the pan after the first 15
minutes of baking to ensure even baking. 6 Allow to cool for one minute in the pan
then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.
The Frosting 1 Cream the butter and cream cheese together, about 3 minutes. Scrape
down the sides and bottom of the bowl to ensure even mixing. 2 Add the vanilla
extract and mix. 3 Add the powdered sugar, continually taste to get to desired
sweetness. Pipe onto cooled cupcakes.
METHOD 1 Bake almonds 10 minutes at 350°F, let cool, then roughly chop. 2 Cream
sugar, molasses and butter. Add eggs, mix in one at a time. Add minced ginger. 3
Mix flour, baking powder, cinnamon, nutmeg, ground cloves and all spice. Add flour
mix into butter and eggs mix, one third at a time. Add Almonds. (At this point
sometimes it is helpful to refrigerate dough for several hours to make it more
easy to form into logs.) 4 Turn out onto a well-floured board, and divide into two
portions. With floured hands, shape into logs about 9-11 inches long, 2 inches
wide and 1/2 inch high, and transfer to a greased and floured baking sheet. Bake
until golden brown and firm to the touch in the center, 25 to 30 minutes. Remove
from oven, and let stand until cool enough to handle. 5 On cutting board, cut logs
on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking
sheet. Re-bake 15-18 minutes. Cool on wire rack. Store in airtight container. Dip
in wine after dinner (classical Italian fashion) or coffee, tea, or hot cocoa.
Baklava Recipe
For the baklava: • • • • • • • • • • • • 1 lb. of chopped nuts (almonds, walnuts,
or pistachios are best, or use a 1 lb of phyllo dough 1 cup of butter, melted 1/3
cup of sugar 1 teaspoon of ground cinnamon 1/3 teaspoon of ground cloves 1 cup of
water 1 cup of sugar 1/2 cup of honey 2 tablespoons of lemon juice 1 cinnamon
stick Finely ground pistachios for garnish (optional) combination of them)
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.
Mango Cream
Serve in small bowls along with thin cookie or wafers. 1 ripe mango, pared and cut
into pieces 1 cup chilled whipping cream 2 tablespoons granulated sugar 1/4 cup
toasted sliced or slivered almonds Place mango in blender container. Cover and
blend until smooth, about 10 seconds. Beat whipping cream and sugar in chilled
bowl until stiff. Fold mango into whipped cream a few times for swirled effect.
Sprinkle with almonds.
Butterscotch Haystacks
1 2/3 cups 3/4 cup 1 3 1/2 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch --
Flavored Morsels creamy peanut butter can (8.5 oz.) or 2 cans (5 oz. each) -- chow
mein noodles miniature marshmallows
1 2/3 cups
unsweetened cocoa plus 2 tablespoons hot fudge topping, divided whipped topping,
divided (21-ounce) can cherry pie filling, divided
1. Prepare cake mix according to package directions, mixing cocoa with dry
ingredients. Spoon batter evenly into an ungreased 10-inch tube pan. Bake in a
preheated 350-degree oven as directed on the package. Let cool as package directs.
2. When cake is completely cooled, carefully remove from pan. Cut horizontally in
half. Place one half, cut side up, on serving plate. Spread with 3/4 cup fudge
topping. (Do not heat topping.) Cover with 1 cup whipped topping, then half of the
cherry pie filling. 3. Place the other half of the cake over cherries, cut side
down. Spread with 3/4 cup fudge topping. Cover with remaining 1 cup whipped
topping and remaining cherry pie filling. Refrigerate 1 hour. Just before serving,
drizzle remaining 2 tablespoons fudge topping over cherry pie filling.
1. In a blender or food processor container, process mango cubes until smooth. Add
yogurt and honey; process until well combined. 2. Transfer mixture to ice cream
maker; freeze according to manufacturer’s directions.
Quick Brownie Sundae
1 pkg. (18 oz.) NESTLÉ® TOLL HOUSE® -- Refrigerated Brownie or Walnut Brownie Bar
Dough Ice cream Whipped cream Chocolate Flavor NESTLÉ® NESQUIK® Syrup NESTLÉ® TOLL
HOUSE® Semi-Sweet Chocolate -- Mini Morsels 6 maraschino cherries
1. Combine evaporated milk and morsels in medium, heavy-duty saucepan. Cook over
low heat, stirring frequently, until morsels are melted. Remove from
heat; stir in vanilla extract. 2. Serve warm as a dipping sauce for fresh fruit or
spoon over ice cream or cake. Store remaining sauce tightly covered in
refrigerator.
Quick Tiramisu
1 1 1/2 cup 3/4 tsp 1 1 Tbs pkg. (18 oz.) NESTLÉ® TOLL HOUSE® -- Refrigerated
Sugar Cookie Bar Dough package (8 oz.) 1/3 less fat cream cheese granulated sugar
TASTER'S® CHOICE® 100% Pure Instant Coffee -- dissolved in 3/4 cup cold water,
divided container (8 oz.) frozen whipped topping, thawed NESTLÉ® TOLL HOUSE®
Baking Cocoa
1/3 cup
Tortilla Torte
10 16 1 2 2 2 oz Tbs Tbs 1/2 cup Tbs Tbs
8-inch flour tortillas low-fat cream cheese (at room temperature) grated orange
peel orange juice concentrate brown sugar, packed cinnamon granulated sugar
1. Place cream cheese, orange peel, orange juice concentrate, cup of brown sugar
and 1 teaspoon cinnamon in a bowl and beat with a fork. 2. Spread 9 tortillas on a
dry surface and spread evenly with cream cheese mixture. 3. Stack the 9 tortillas
in a springform pan. Top with remaining tortilla, brush with melted butter and
sprinkle with 1 tablespoon of sugar and 1 teaspoon of cinnamon. 4. Bake in a 400
degree Fahrenheit oven for 20 minutes, or until fork inserted into center comes
out clean. Remove torte from oven and cut into wedges. 5. Toss strawberries with 1
tablespoon of sugar. Serve with torte.
baking powder salt milk butter or margarine, melted (we recommend -- LAND O LAKES®
Butter) large egg
5 1 2
Tbs
vanilla extract boiling water whipped cream (optional) fresh assorted berries
(optional)
1. Preheat oven to 350° F. Grease 8-inch-round cake pan. 2. Combine flour, 1/2 cup
sugar, 2 tablespoons cocoa, 1 tablespoon Taster’s Choice, baking powder and salt
in small bowl. Beat milk, butter, egg and vanilla extract in medium bowl until
blended. Add flour mixture; stir until combined. Spoon batter into prepared pan.
3. Combine remaining sugar, remaining cocoa and remaining Taster’s Choice in small
bowl. Sprinkle evenly over batter. Pour water evenly over batter. 4. Bake for 20
to 25 minutes or until wooden pick inserted in center comes out clean. Cool for 5
minutes in pan on wire rack. Invert onto serving plate or serve from pan. Serve
warm with whipped cream and berries.
heavy cream, divided large eggs nutmeg (11-oz. pkg.) NESTLÉ® TOLL HOUSE®
Butterscotch -- Flavored Morsels chopped pecans, toasted, divided
1. Combine graham cracker crumbs, pecans and butter in small bowl. Press firmly on
bottom and 1-inch up side of 9-inch springform pan. Refrigerate. ----- Filling
----1. Combine 1/2 cup cream, eggs and nutmeg in medium, heavy-duty saucepan. Cook
over medium-low heat until mixture is slightly thickened, stirring constantly.
Remove from heat; add morsels. Let stand for 3 minutes; stir until smooth. Cool to
room temperature. 2. Whip remaining cream in chilled small mixer bowl until stiff
peaks form; fold into butterscotch mixture. Pour half of mixture into crust;
sprinkle with 1/3 cup pecans. Spoon remaining filling over nut layer. Sprinkle
with remaining nuts. Freeze for 3 hours or until firm.
Assorted Donuts
Ingredients: For Dough: Maida 3 cups Yeast 1 sachet Eggs 2 Sugar 2 tbsp Melted
butter 2 tbsp Milk as needed
Oil for deep frying For Topping: Melted chocolate 1 cup Colored sprinklers or
candy ½ cup Confectioners sugar 1 cup Milk 3-4 tbsp Method Mix yeast, sugar and
half a cup of milk, set aside. The mixture will be bubbly in 5 minutes which shows
that your yeast is working. Make dough by combining all the ingredients, just like
u will make pizza dough. Transfer in a clean bowl, cover and leave on kitchen
counter until the dough is more than double in size. Now its ready to make donuts.
Roll dough in ¼ inch thick and cut donuts by using 2 cookie cutters, large to cut
the donut circle and small to cut the center. Keep rolling and cutting until all
the dough has been used. Place donuts in a large tray, cover and let sit for
another 30minutes or so until donuts are well risen almost double of the original
size. Heat oil in a deep pan and fry donuts until light golden. Take out on a
tissue towel and let cool. Melt chocolate and coat one side of donuts, sprinkle
some colored candy and let chocolate set. In another bowl, mix icing sugar and
milk to make a thick paste and dip one side of donuts in the mixture, this will
also set in few seconds. Your assorted donuts are ready, enjoy!
large egg yolks, slightly beaten vanilla recipe Caramelized Shards (optional) (see
below)
1. Put marshmallow creme, cherries and chocolate chips in a medium bowl; mix well.
2. Place 6 of the graham crackers on a microwave-safe plate. Spoon a heaping
tablespoon of marshmallow mixture on each cracker. Top with remaining crackers. 3.
Microwave, uncovered, on High (100% power) 30 to 45 seconds, or until marshmallow
mixture is soft and warm. Carefully remove plate from the microwave and set on a
hot pad. Let S'mores cool slightly before eating them.
Dessert To Go
1 3 1 1 3/4 cups 6 cups (10-ounce) jar maraschino cherries whipped topping (4-
serving-size) package any flavor instant pudding -- (chocolate is good!) cold milk
flat-bottom ice cream cones Colored sprinkles and/or maraschino -- cherries, for
garnish
1. Put a colander or strainer in a bowl. Pour cherries into the strainer, draining
the juice into the bowl. Save the juice to add to orange juice or other drinks;
you do not need the juice for this recipe. 2. Put the drained cherries on a
cutting board. With a sharp knife, carefully cut each cherry in half. Have an
adult show you how to use the knife. Set aside. 3. Prepare pudding according to
package directions using 1-3/4 cups cold milk. Refrigerate pudding 10 minutes. 4.
Meanwhile, put cherry halves in a large mixing bow. With a rubber spatula, scoop
whipped topping into the bowl. Stir gently until cherries are mixed with whipped
topping. 5. Fill each cone with 1/4 cup pudding. Top each with 1/2 cup cherry
mixture. Decorate with colored sprinkles or a maraschino cherry. Serve
immediately. This dessert is best eaten with a spoon.
Marshmallows
2 2 Tbs cups plus 2 1/2 teaspoons or 3 1/2 envelopes unflavored gelatin cold water
granulated sugar light corn syrup warm water about 115°F salt egg whites
tsp
vanilla
1. Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and
dust bottom and sides with some confectioners' sugar. 2. In bowl of a standing
electric mixer or in a large bowl sprinkle gelatin over cold water and let stand
to soften. 3. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot
water, and salt over low heat, stirring with a wooden spoon, until sugar is
dissolved. Increase heat to moderate and boil mixture, without stirring, until a
candy or digital thermometer registers 240°F., about 12 minutes. Remove pan from
heat and pour sugar mixture over gelatin mixture, stirring until gelatin is
dissolved. 4. With standing or a hand-held electric mixer beat mixture on high
speed until white, thick, and nearly tripled in volume, about 6 minutes if using
standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with
cleaned beaters beat whites (or reconstituted powdered whites) until they just
hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined.
Pour mixture into baking pan and sift 1/4 cup confectionersÕ sugar evenly over
top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day.
5. Run a thin knife around edges of pan and invert pan onto a large cutting board.
Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop
onto cutting board. With a large knife trim edges of marshmallow and cut
marshmallow into roughly 1-inch cubes. Sift remaining confectioners' sugar into a
large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows
keep in an airtight container at cool room temperature 1 week.
Boo Berry Bats Over Blue Moons
2 1/4 cups 1/3 cup 1 Tbs pinch 1/2 cup 2 1 1 2 2 tsp tsp frozen or fresh
blueberries, divided plus 1 tablespoon sugar, divided cornstarch salt whipped
cream cheese (from an 8-ounce container) drops red food coloring drop yellow food
coloring loaf (10.75 ounces) frozen pound cake, thawed confectioners sugar
unsweetened cocoa powder
----- Prepare sauce: ----1. In a medium saucepan over high heat, bring 1/2 cup
water to a boil. Add 2 cups of the blueberries; return to a boil. Cook until
liquid is released from fruit, about 2 minutes. Meanwhile, combine 1/3 cup of the
sugar, the cornstarch and salt in a cup. Add to cooked blueberries, stirring
constantly, until sauce thickens, about 1 minute. Spoon into a medium bowl; cover
and refrigerate until cold, about 2 hours. ----- Prepare filling: ----1. In a
small bowl stir together cream cheese, the remaining 1 tablespoon sugar, and red
and yellow food coloring to make orange-colored cream cheese; set aside. -----
Assemble: -----
1. Using a serrated knife cut a thin layer off the top and bottom of the pound
cake. Cut the pound cake into 4 (1/2-thick) horizontal slices. Working with 1
slice at a time, use a 4-inch bat-shaped cookie cutter to cut out 2 bats. From the
same slice, use a 1/2-inch half moon-shaped cutter, to cut out 4 half moons.
Repeat with remaining pound cake. Carefully spread 4 bats and 8 moons with cream
cheese mixture. Arrange the remaining 1/4 cup blueberries in a single layer over
cream cheese, dividing evenly and pressing lightly. Cover with remaining bat and
moon shapes forming sandwiches. In a cup combine confectioners sugar and cocoa;
through a fine mesh strainer lightly sprinkle over bat and moon sandwiches. Divide
blueberry sauce among 4 serving plates; spread to form a "sky background." 2.
Arrange 1 bat and 2 moons on each plate; serve.
Cranberry Frost
1/2 cup 1/3 cup 2 1 1 1 1/2 cup 1/2 cup tsp fresh or frozen cranberries, diced
white sugar oranges (8 oz) package cream cheese, softened vanilla extract medium
apple, cored and diced dates, chopped whipping cream
1. In a mixing bowl, combine cranberries and sugar and let stand 10 minutes.
Meanwhile, peel and secton 1 orange. Finely chop orange sections; set aside.
Sqeeze remaining orange to make total of 1/3 cup juice. 2. Combine the 1/3 cup
orange juice, cream cheese, and vanilla. Beat until fluffy. Stir in orange
sections, cranberries, apple and dates. 3. Whip cream until soft peaks form. Fold
cream into cream cheese mixture. 4. Turn mixture into a 5-cup mold, 8x4x2 inch
loaf pan, or into about 10 to 12 paper lined muffin pans. Cover and freeze until
firm.
5. To serve, let stand at room temperature for 10 miutues. Unmold or peel off
paper and garnish with orange sections.
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
4 2 1 medium oranges, peeled, sectioned medium bananas, sliced medium apple, diced
1/4 cup 1/4 cup
1. Combine the fruit and orange juice. Spoon into dessert dishes and sprinkle with
coconut to serve. 2. This recipe yields 10 servings. Serving size: 1/2 cup. 3.
Exchanges Per Serving: 1 Fruit, 1/2 Saturated Fat.
Fruit Fantasia
2 2 1 1 1 1 tsp cups bananas, sliced sliced fresh strawberries can pineapple
tidbits in juice (2 oz), drained, and juice reserved can sliced peaches in juice
(15 oz), drained, and juice reserved sugar-free Tang drink mix package sugar-free
vanilla instant pudding mix (0.9 oz)
Incredible Crepes
1/2 cup 1/3 cup 1 4 1/2 tsp 1 1 1 1 1 tsp tsp Tbs 1/4 cup 1/2 tsp dash nonfat milk
all-purpose flour egg sugar ground nutmeg small orange, peeled, and seeds removed
low-calorie margarine unsweetened orange juice cornstarch vanilla low-fat sour
cream
Whisk together the milk, flour, egg, sugar, and nutmeg in a small bowl until
frothy and refrigerate for at least 1 hour. Meanwhile, cut away the rind and
membranes of the orange so that only the fruit flesh remains. Chop the orange
flesh into small pieces. When the batter is ready, melt the margarine in a small
skillet over medium heat, rolling the skillet to completely coat it with the
margarine. Using a small ladle, pour approximately 2 tablespoons of batter into
the heated skillet, again rolling the skillet to quickly coat the bottom. Using a
plastic flexible spatula, turn the crepe when the edges begin to brown slightly.
Cook the other side until it is also light brown. Remove the crepe from
the pan quickly, fold it into quarters, and place it on a cool plate. Repeat until
all the batter is used. Mix together 1 tablespoon of the orange juice with the
cornstarch until smooth. Return the small skillet to the heat and add the
remaining orange juice and orange pieces, cooking until bubbly. Quickly add the
cornstarch mixture and stir constantly with a wooden spoon. When the mixture
begins to thicken slightly, add the vanilla and stir well. Gently add the folded
crepes back into the skillet, and swirl the skillet to coat the crepes with the
sauce. The sauce should be slightly thickened, just enough to coat a spoon. (Add a
mixture of another ½ teaspoon cornstarch and 1 teaspoon water if needed to further
thicken the sauce.) When all the crepes are thoroughly heated, divide the contents
of the skillet onto two serving plates, top each with sour cream, and serve. If
you like, before removing the crepes from the heat, turn the heat to high, add 2
tablespoons Gran Marnier or brandy, and flame before serving.
2/3 cup 1/2 tsp 1/4 cup 2 2 2 2 4 1/4 tsp Tbs Tbs tsp
Line bottom only of 8-inch cake pan with waxed paper cut to fit. Or,
alternatively, have 10-inch tube pan ready. In medium bowl, combine flour, 1/3 cup
sugar, baking powder, and salt; mix well. Pour in oil, lemon juice, water, lemon
rind, and egg yolks. Beat for 1 minute or until very smooth. Wash beaters. In
large bowl, and with clean beaters, beat egg whites and cream of tartar until soft
peaks form. Add remaining sugar and beat until stiff peaks form. Pour egg yolk
mixture evenly over stiffly beaten egg whites. Fold in until blended and evenly
colored. Pour into prepared pan. With knife, cut through batter to remove air
bubbles. Smooth top. Bake in 350 degree oven for 40 minutes or until tester
inserted in center comes out clean. Cool on wire rack. (Or, if tube pan is used,
invert pan and allow to hang upside down on its own rack or funnel.) Loosen around
edge of cake; invert onto cake plate. Remove waxed paper.
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.
2 tablespoons sugar
Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the
whisk attachment. Beat egg whites until soft peaks form and then gradually add
sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.
Servings: One 9" pie
In the top of a double boiler, over simmering water, combine butter, chocolate
chips, sweetened condensed milk and corn syrup. Cook over the simmering water,
stirring only occasionally, until smooth (about 20 minutes). Remove from hot water
and beat with an electric mixer until smooth. Bill Knapp's-style Chocolate Cake •
• • 1 18 ounce Devil's Food Cake Mix 1 1/2 cup water warm 2 eggs
Preheat oven to 325. Beat all cake ingredients together with a mixer on mediumhigh
until smooth. Pour into a greased and floured 9"x12"x2" inch baking pan or a 10"
baking tin. Bake at 325º for 35 minutes or until tester inserted in the center of
the cake comes out clean. Let cool on wire rack. While the cake is in the oven,
prepare the frosting.
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.
S'Mores
8 ounces semisweet chocolate 1 can (14 oz. size) sweetened condensed milk 1
teaspoon vanilla extract 1 package (16 oz. size) graham crackers 2 cups miniature
marshmallows Directions: In a heavy saucepan melt chocolate over low heat. Stir in
milk and vanilla; cook and stir until smooth. Making one s'more at a time, spread
1 T. each of chocolate mixture on two whole graham crackers. Place 5-6
marshmallows on one cracker; gently press the other cracker on top. Repeat with
remaining chocolate, crackers and marshmallows. Wrap with plastic wrap; store at
room temperature.
Eclairs
DOUGH: Butter 40z Flour 1/2cup Eggs 4 Vanila essence 2,3 drops Salt a pinch Water
1/2cup Filling:(chocolate cream) Coco powder 1tsp Cream 8oz Icing sugar 1oz (beat
cream with beater add coco powder and icing sugar) Topping :( Chocolate Sauce)
Butter 1tbsp Water 1/2cup Icing sugar 8tbsp Coco powder 4tbsp (Mix all things in a
sauce pan,in another pan boil 4glass of water put sauce pan on the surface of
water and cook it untill become a thick sauce) Dough: 1.Cut butter in layers,
place butter ,water, salt, vanilla essence in a pan bring boil. When butter melt
completely add flour stir quickly until it form a ball. Remove it from flame after
5 min add one egg mix it well then add all 3 eggs one by one stir until a creamy
mixture. Grease icing syringe without any nozzle fill it with mixture. Squeeze out
in finger sized eclairs on greased baking tray . give well space b/w all éclairs,
bake on mark 7 for 35 mins (don’t preheat oven) filling:
Let the éclair cool on room temp cut horizontally fill with chocolate cream or you
can use simple whipped cream too. Topping: top it with chocolate sauce.
Lemon Cheese Desserts with Strawberry
SAUCE 2 c. flour 1/2 c. brown sugar 1 cube butter 1/2 c. chopped nuts Filling: 1
3/4 c. whipping cream, whipped 1 (8 oz.) pkg. cream cheese 1 tsp. vanilla 1 c.
powdered sugar Sauce: 1 pkg. frozen strawberries pinch of salt 1 pkg. Danish
dessert 2 tbsp. lemon juice Mix above as for pie dough. Spread on cookie sheet.
Bake at 375°F until brown, let cool and crumble up. Put 1/2 crumbs on bottom of
pan, reserving the balance for the top of dessert. Mash cream cheese until soft,
add other ingredients to the cream cheese and spread on crumbs. Cook according to
directions on Danish dessert package. Let cool and spread over cream cheese
mixture. Sprinkle rest of crumbs on top.
Fruit Fluff
16 oz tub Cool Whip 1 6oz pkg dry Jell-O (any flavor) 2 16oz cans of fruit with
juice to compliment Jell-O flavor chopped nuts (optional) miniature marshmallows
(optional) Stir dry Jell-O into Cool Whip. Fold in fruit and juice.
Add marshmallows (2 cups or more, if desired). Add 1/2 cup chopped nuts. Chill
several hours or overnight before serving.
Flan Recipe
2/3 cup white sugar 1 (14 ounce) can sweetened condensed milk 1 cup milk 2 cups
heavy cream 5 eggs 2 teaspoons vanilla extract Preheat oven to 350 degrees F. In a
small nonstick saucepan, heat the sugar over medium heat. Shake and swirl
occasionally to distribute sugar until it is dissolved and begins to brown. Lift
the pan over the heat source (4 to 6 inches) and continue to brown the sugar until
it becomes a dark golden brown. You may slightly stir while cooking, but
continually stirring causes the sugar to crystallize.
Pour caramelized sugar into a 1 1/2 quart casserole dish or a large loaf pan, and
swirl to coat the bottom of the pan evenly. In a blender, combine sweetened
condensed milk, cream, milk, eggs and vanilla. Blend on high for one minute. Pour
over the caramelized sugar. Place the filled casserole dish into a larger pan and
add 1 inch of hot water to the outer pan. Bake in preheated oven for 50 to 60
minutes, or until set.
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.
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.
Baklava
Phyllo dough: 15 sheets Butter: 1/4 cup (melted) Walnuts: 1/2 cup (ground or well
crushed) Coconut powder, crushed pistachio: to decorate Syrup Ingredients: Sugar:
2 cups Water: 1 cup Rosewater: 1/4 cup Cardamom: 1/8 tsp (optional)
Saffron: 1/8 tsp (optional) Lemon juice: 1-2 drops (fresh, optional) Preheat oven
to 350 degrees F. Butter the bottoms and sides of a 9x13 inch pan. Unroll phyllo
dough and cover with a slightly dampened cloth to keep from drying out as you
work. Fold a phyllo sheet to fit the pan. Place it in the pan and butter
thoroughly. Repeat until you have 4 folded sheets layered. Sprinkle 2 - 3 tbsp of
walnuts (ground or well crushed) on top. Repeat this step 2 more times. Top the
last layer of nuts with a folded phyllo sheet, butter thoroughly and repeat until
you have no more phyllo sheets (you may or may not butter the last layer). Use a
sharp knife and cut into diamond or square shapes all the way to the bottom of the
pan. Bake for about 40-45 minutes or until baklava is golden-brown and crisp.
While baklava is baking, make the syrup as follows: Boil sugar and water until
sugar is melted. Dissolve the saffron in 2 tbsp of hot water and add it to the
syrup (optional). Add cardamom to the syrup and simmer for about 15 minutes or
until the syrup is slightly thicken. Add the rosewater and simmer for one more
minute. Remove from the heat and add 1-2 drops of fresh lemon juice. Let the syrup
to be cooled. * Remove baklava from oven and immediately pour the syrup over it.
Decorate with crushed pistachio or any other nuts of your choice and/or coconut
powder. Let cool. Do not cover it until it is fully cooled. *: You can make the
syrup beforehand, store it in the fridge for 1-2 months and use it whenever you
want. However, make sure to use the lemon juice drops if you are going with this
option. The baked baklava absorbs the syrup better if the syrup is cold.
Raspberry Napoleon
Whipping Cream: 1 cup
Icing Sugar: 4 tbsp Puff Pastry: 1 Sheet (10x10 in) Fresh Raspberries: 1 cup
Sugar: 1 tbsp Preheat the oven to 350 F. Cut the puff pastry into small rectangles
(2x1 in) and transfer onto the baking sheet. Bake them for 20 min or till golden.
After cooling them on the rack, split them open. Meanwhile, In a small bowl beat
the whipping cream with icing sugar until stiff peaks form. Leave it in the
fridge. Into a pan add half a cup raspberry and 1 tbsp sugar. Cook on medium heat
for 10 min or until the juice starts to come out. Transfer the juice into a
strainer and force it through the strainer. Let the juice cool down for 15 min. To
serve, place one layer of puff pastry on a serving plate. Spread evenly with the
whipped cream and then place a second layer of puff pastry on top. Repeat this one
more time and then spread a thin layer of whipped cream on top of the third layer.
Place some raspberry on top of it and sprinkle over with icing sugar. Pour some of
the prepared raspberry juice around it.
Coconut Macaroon
Egg whites: 3 (large) Sugar: 1/2 cup Golden corn syrup: 1/2 cup Salt: 1/4 tsp
Vanilla: 1 tsp (extract or powder) All purpose flour: 1/2 cup Sweetened coconut
flake: 2+1/2 cups Chocolaty Variations Ingredients: Chocolate bar: 3 oz (about
90grams) Chocolate chips: 32 (to decorate, optional) Sift the flour, set aside
(optional but recommended).
In a stainless steel bowl over a saucepan of simmering water, whisk together the
egg whites, sugar and salt. When the mixture is warm to the touch, remove from
heat and stir in the corn syrup, vanilla, flour and coconut flakes*. Cover and
refrigerate for about an hour or until the dough is firm. Preheat oven to 325 F.
Cover a baking sheet with parchment paper. Place small mounds (about 1 tbsp) of
the dough on to the parchment-lined baking sheet 2 inches apart**. Bake for 15-20
minute or until golden brown. Remove from the oven and let cool on the baking
sheet for about 10 minutes. Remove to wire racks to cool completely. *Chocolaty
variation 1: Melt the chocolate in microwave or in a double boiler. Add the melted
chocolate to the dough and mix well. To melt the chocolate in microwave: Coarsely
chop the chocolate and place in a small bowl. Place the bowl in microwave for 30-
40 seconds. Remove and stir well. If the chocolate is not warm enough to be
completely melted place in microwave for another 10-20 seconds. **Chocolaty
variation 2: Chop the chocolate into 32 pieces. Shape small mounds (about 1tbsp)
of dough around a chocolate piece, enclosing the candy completely. Decorate with a
chocolate chip (optional).
Baked Alaska
2 quarts vanilla ice cream, softened 1 (18.25 ounce) package white cake mix 1 egg
1/2 teaspoon almond extract 8 egg whites 1/8 teaspoon cream of tartar 1/8 teaspoon
salt 1 cup white sugar Line the bottom and sides of an 8-inch round mixing bowl or
deep 8-inch square container with foil. Spread ice cream in container, packing
firmly. Cover and freeze 8 hours or until firm. Preheat oven to 350 degrees F (175
degrees C). Grease and flour an 8x8 inch pan. Prepare cake mix with egg and almond
extract. Pour into prepared pan. Bake in preheated oven according to package
instructions, until center of cake springs back when lightly touched. Beat egg
whites with cream of tartar, salt and sugar until stiff peaks form. Line a baking
sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice
cream out onto cake. Quickly spread meringue over cake and ice cream, all the way
to paper to seal. Return to freezer 2 hours. Preheat oven to 425 degrees F. Bake
the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly
browned. Serve at once.
Triple-Strawberry Dessert
1 cup boiling water 1 box (4-serving size) wild strawberry-flavored gelatin 2/3
cup Yoplait® 99% Fat Free creamy strawberry or creamy vanilla yogurt (from 2-lb
container) 3 cups Kix® cereal
1/4 cup butter or margarine, melted 1 1/2 cups sliced fresh strawberries 9 fresh
strawberries, sliced into fans Total Time: 15 min 1. In medium bowl, pour boiling
water on gelatin; stir until gelatin is dissolved. Stir in yogurt until melted and
smooth. Cover; refrigerate about 1 hour 30 minutes or until thickened but not set.
2. Meanwhile, heat oven to 350°F. Place cereal in food-storage plastic bag; crush
with rolling pin to make 1 cup. In small bowl, stir cereal and butter until well
mixed. Press mixture firmly in bottom of ungreased 8-inch square pan. Bake 10
minutes or until crust is light golden brown. Set aside to cool. 3. Beat gelatin
mixture with electric mixer on high speed 7 to 8 minutes or until doubled in
volume. Fold in sliced strawberries; pour over crust. Cover; refrigerate about 1
hour or until firm. 4. To serve, cut dessert into squares. Garnish each serving
with strawberry fan. High Altitude (3500-6500 ft): Bake crust about 13 minutes.
For base, combine oats, sugar and butter, mixing until crumbly. Place in a shallow
baking pan. Heat in preheated moderate oven (350 F.) about 10 minutes, stirring
occasionally. Set aside 1/2 cup of crumb mixture for topping. Firmly press
remaining mixture into an ungreased 13 x 9-inch baking pan. Chill. For filling,
crush 1/2 pint of the strawberries. Slice remaining strawberries; set aside.
Soften gelatin in cold water. Combine softened gelatin, crushed strawberries,
sugar, lemon juice and food coloring in saucepan. Cook over low heat, stirring
occasionally until gelatin and sugar are dissolved. Cool to room temperature.
Place crushed strawberry mixture and egg whites in large mixing bowl. Beat at high
speed on electric mixer until mixture is thick and mounds when dropped from a
spoon. Fold in whipped cream and sliced strawberries. Spread evenly over crumb
base. Sprinkle with reserved crumb mixture. Chill several hours or until set. Cut
in pieces; garnish with strawberry halves.
Strawberry Heaven
1 package (11 oz.) angel food cake
1/2 cup 3 1/4 cups
strawberry fruit spread -- divided thawed cool whip fat free topping Strawberry
slices -- optional Fresh mint leaves -- optional
Cut cake horizontally into 3 layers. Place 1 layer cake on serving plate. Spread
1/4 cup of the fruit spread on the cake layer. Top with 1/2 cup of the whipped
topping. Repeat layers, ending with cake. Frost top and sides of cake with
remaining whipped topping. Refrigerate 1 hour or until ready to serve. Decorate
top and sides of cake with strawberry slices and mint leaves. Store leftover cake
in refrigerator. Makes 12 servings.
Marbled Yogurt Dessert
Nut Crust 1/2 cup firm butter or margarine 1 cup Gold Medal® all-purpose flour 1/2
cup finely chopped nuts Filling 1 quart (4 cups) mixed-berry frozen yogurt,
slightly softened 1 quart (4 cups) vanilla frozen yogurt, slightly softened 2 cups
cut-up fruit 1/4 cup chocolate-flavor syrup, if desired 1. Heat oven to 350°F. In
medium bowl, cut butter into flour, using pastry blender (or pulling 2 table
knives through ingredients in opposite directions), until evenly mixed. Stir in
nuts. Press evenly on bottom of ungreased 9-inch square pan or 9inch springform
pan. Bake about 15 minutes or until light brown. Cool completely, about 30
minutes. 2. Scoop frozen yogurts onto crust, alternating flavors. Spread yogurts
slightly to smooth. Cover and freeze at least 3 hours until firm but no longer
than 2 weeks. 3. Let stand at room temperature about 10 minutes before cutting.
Dip knife into hot water, then run knife along side of dessert to loosen. Top
dessert with fruit; drizzle with chocolate syrup. Store covered in freezer.
Strawberry Snow
3 1 1 env egg whites -- (1/3 c) 10-oz pkg frozen strawberries -- thawed unflavored
gelatin sugar
1/2 c
1
tbsp
lemon juice salt red food coloring -- optional Custard Sauce Custard Sauce --
----milk egg yolks sugar vanilla extract
1. In med bowl, let egg whites stand at room temp 1 hr. 2. Meanwhile, drain
strawberries, reserving syrup. Sprinkle gelatin over syru p in small saucepan, to
soften. Place over low heat, stirring until gelatin is dissolved. 3. Turn
strawberries, 1/4 c sugar, the lemon juice, salt, few drops food color , 1/4 c
water and the gelatin into blender container. Cover; blend at low spee d 1 min. 4.
Turn into lg bowl. Set in pan of ice and water. Let stand, stirring occas ionally,
just until beginning to set -- about 20 min. 5. With electric mixer at high speed,
beat egg whites until soft peaks form wh en beater is slowly raised. Gradually
beat in remaining sugar. Continue beati ng until stiff peaks form. 6. With same
beater, at high speed, beat gelatine mixture until light. Fold i n beaten egg
white until well-blended. Turn into 1-qt mold. 7. Refrigerate until firm -- at
least 3 hrs. 8. To serve: Run a small spatula around edge of mold. Invert over
serving pla tter; place a hot, damp dishcloth on bottom of mold; shake gently to
release. Serve with Custard Sauce. CUSTARD SAUCE:
In top of double-boiler, over direct heat, heat milk until tiny bubbles appear
around edge of pan. Beat egg yolks and sugar to mix well. Very slowly pour hot
milk into egg mixture, beating constantly. Return mixture to double-boiler top;
place over hot, not boiling, water. Water in lower part of double boiler should
not touch upper part. Cook, stirring constantly, until thin coating forms on metal
spoons -- 8 to 10 min. Pour custard immediately into bowl; place sheet of waxed
paper directly on surface. Let bowl in cold water, to cool. Stir in vanilla.
Refrigerate.
blender or crisscrossing 2 knives, until evenly mixed. Stir in nuts. Press evenly
in bottom of ungreased square pan, 9x9x2 inches. Bake about 15 minutes or until
light brown. Cool completely, about 30 minutes. 3. Beat whipping cream mixture
with electric mixer on high speed until stiff; spread over crust. Cover and freeze
at least 4 hours until firm. For serving pieces, cut into 3 rows by 3 rows; serve
immediately. Store covered in freezer.
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.
1. Heat oven to 350°F. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1
inch, with shortening or spray with cooking spray. Set 24 cherries aside for
garnish. Remove stems and coarsely chop remaining cherries; set aside. 2. Place
coconut in medium bowl. Sprinkle 2 tablespoons coconut milk over coconut; stir
gently with fork to mix. Stir in almonds and chopped cherries; set aside. 3. In
large bowl, stir brownie mix, chocolate syrup pouch, oil, reserved 1 cup cherry
juice, almond extract and eggs with spoon until blended. Spread half of the batter
in pan. Spoon coconut mixture evenly over batter. Spoon remaining half of batter
over coconut mixture to cover.
4. Bake brownies 40 to 50 minutes or until toothpick inserted in center comes out
clean. Cool completely on wire rack, about 3 hours. 5. Meanwhile, in small bowl,
stir all Coconut Icing ingredients until smooth. 6. For serving pieces, cut
brownies into 6 rows by 4 rows. Place on individual dessert plates. Spoon icing
over each serving. Garnish each with cherry and additional sliced almonds. High
Altitude (3500-6500 ft): Add 1/4 cup Gold Medal® all-purpose flour to brownie mix.
Use 1/2 cup vegetable oil. Bake 55 to 60 minutes.
Bunny Cupcakes
1 box Betty Crocker® SuperMoist® yellow or white cake mix Water, vegetable oil and
eggs called for on cake mix box Pink food color 2 containers Betty Crocker®
Whipped fluffy white frosting 5 large marshmallows Pink sugar Candy decorations
and sprinkles, as desired
Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as
directed on box for 24 cupcakes. Stir a few drops pink food color into 1 container
of frosting. Frost cupcakes with pink frosting.
Spoon 1 heaping teaspoonful white frosting on center of each cupcake. To make
ears, cut each large marshmallow crosswise into 5 pieces with kitchen scissors.
Using scissors, cut through center of each marshmallow piece to within 1/4 inch of
edge. Separate to look like bunny ears; press 1 side of cut edges into pink sugar,
flattening slightly. Arrange on each of the white frosting mounds as shown. Use
candy decorations and sprinkles to make eyes, nose and whiskers as shown. Store
loosely covered. High Altitude (3500-6500 ft): Follow High Altitude cake mix
directions for cupcakes.
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.
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.
Cassata
1 loaf (16 ounces) pound cake 1/2 cup rum 1/2 cup chopped candied fruit or golden
raisins 1 cup coffee ice cream, slightly softened 1 cup maple nut or butter pecan
ice cream, slightly softened 1/3 cup whipping (heavy) cream 1 tablespoon powdered
sugar Place loaf pan 8 1/2x4 1/2x2 1/2 inches, in freezer. Pour rum over candied
fruit; let stand 1 hour. Remove loaf pan from freezer. Spread coffee ice cream in
pan; freeze about 1 hour until firm. Cut cake into rectangle about 2 inches thick
to fit loaf pan, 8 1/2x4 1/2 inches. Drain fruit, reserving rum. Drizzle reserved
rum over cake; set aside. Spread maple nut ice cream over ice cream in pan; freeze
about 1 hour until firm. Beat whipping cream and powdered sugar in chilled small
bowl with electric mixer on high speed until stiff. Fold in candied fruit. Spread
whipping cream mixture over ice cream in pan. Top with rum-soaked cake, cutting
pieces to fit pan. Cover and freeze about 8 hours or until firm. Loosen edges of
cake from pan with knife; turn upside down to unmold cake.
Strawberry and Peach Cream Trifle
2 packages (4-serving size each) vanilla pudding and pie filling mix, (not
instant) 3 cups milk 1 1/2 quarts (6 cups) strawberries, sliced 1 large fresh
peach, peeled and cubed 1/4 cup sugar 1 package (16 ounces) frozen pound cake loaf
1/4 cup peach or strawberry preserves 1/4 cup amaretto or orange juice 1 cup
whipping (heavy) cream 1/4 cup slivered almonds, toasted 2 large fresh peaches,
peeled and sliced 1. Make pudding mix as directed on package for pudding, using 3
cups milk. Place plastic wrap directly on top of pudding. Refrigerate at least 2
hours until chilled. 2. Mix strawberries, cubed peach and sugar. Let stand at room
temperature 15 minutes. 3. Cut pound cake horizontally in half. Spread preserves
over bottom half. Top with top half. Cut into 18 slices. Drizzle with amaretto.
Place 9 slices in 3- to 4quart straight-sided glass bowl. Spoon half of strawberry
mixture over cake. 4. Beat whipping cream in chilled small bowl with electric
mixer on high speed until stiff. Fold whipped cream into pudding. Spoon half of
pudding mixture over strawberries. Repeat layers with remaining cake, strawberry
mixture and pudding mixture. Refrigerate at least 2 hours. 5. Just before serving,
sprinkle with almonds. Top with sliced peaches.
Glazed Brownie Hearts
1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch) or
Betty Crocker® fudge brownie mix Water, vegetable oil and eggs called for on
brownie mix box 1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
Betty Crocker® Decorating Decors multicolored candy sprinkles or colored sugar .
Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil. Grease foil
on bottom only of pan with shortening or cooking spray. Make brownie mix as
directed on box, using water, oil and eggs. Bake as directed for 13x9-inch pan.
Cool completely, about 1 hour. 2. Using foil to lift, remove brownie from pan;
remove foil. With deep 2 1/2-inch heart-shaped cookie cutter, cut 14 brownies.
Place brownie hearts on a cooling rack or waxed paper. 3. In microwavable bowl,
microwave frosting uncovered on High 10 to 30 seconds. Stir; frosting will be
thick and spoonable. DO NOT BOIL. Carefully spoon melted frosting over brownies to
glaze, allowing excess to drip down sides. Sprinkle with candy sprinkles before
frosting sets.
Special Touch Mix 1/4 cup Betty Crocker® Rich & Creamy vanilla frosting and enough
red food color to make pink frosting in a microwavable bowl. Microwave on High 10
seconds. Drizzle over chocolate-glazed hearts.
Caramel Crispies
6 cups Honey Nut Cheerios® cereal
1 bag (14 oz) vanilla caramels, unwrapped 3 tablespoons water 2 cups miniature
marshmallows 1/2 cup semisweet or milk chocolate chocolate chips 1 tablespoon
shortening 1/4 cup miniature candy-coated semisweet chocolate baking bits . Spray
bottom and sides of 13x9-inch pan with cooking spray. Place cereal in large bowl;
set aside. 2. In medium microwavable bowl, microwave unwrapped caramels and water
uncovered on High 2 minutes 30 seconds to 4 minutes, stirring after each minute,
until mixture is smooth. Remove from microwave. 3. Pour caramel mixture over
cereal in bowl; stir until cereal is evenly coated. Gently stir in marshmallows.
Pour cereal mixture into pan. With buttered back of spoon, press mixture in pan
until even. 4. In small microwavable bowl, microwave chocolate chips and
shortening uncovered on High 1 to 2 minutes, stirring after each minute, until
mixture is smooth. Drizzle chocolate over top of cereal mixture. Sprinkle baking
bits evenly over chocolate. Refrigerate until mixture is firm and glaze is set,
about 1 hour. 5. With table knife, cut cereal mixture into 9 rows by 4 rows to
make 36 bars. Store in loosely covered container.
Chocolate-Marshmallow Pillows
Cookies 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix 1/4
cup vegetable oil 2 tablespoons water 1 egg 2/3 cup chopped pecans 12 large
marshmallows, cut in half
Frosting 1 cup semisweet chocolate chips (6 oz) 1/3 cup whipping cream 1 teaspoon
butter or margarine 1 teaspoon vanilla 1/2 cup powdered sugar 1. Heat oven to
350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough
forms. 2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2
inches apart. 3. Bake 7 minutes. Remove from oven; immediately press marshmallow
half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just
until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to
cooling racks. Cool completely, about 15 minutes. 4. Meanwhile, in 1-quart
nonstick saucepan, melt chocolate chips over low heat, stirring until smooth.
Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in
powdered sugar until smooth. 5. Spread frosting over each cooled cookie, covering
marshmallow. Let stand until frosting is set.
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.
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. 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
3/4 cup butter or margarine, softened 1 cup sugar 2 eggs 3 cups Gold Medal® all-
purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons almond
extract 1/4 cup maraschino cherries, finely chopped and drained on paper towels 3
drops red food color
1 teaspoon vanilla 1 tablespoon milk 1/4 cup unsweetened baking cocoa 1. In large
bowl, beat butter, sugar and eggs with electric mixer on medium speed until
smooth. Beat in flour, baking powder and salt until well blended. Place half of
dough in another medium bowl. 2. Beat almond extract, cherries and food color into
half of dough. Divide cherry dough in half. Wrap each half of cherry dough in
plastic wrap; refrigerate about 45 minutes or until firm. 3. Beat vanilla, milk
and cocoa into remaining plain dough. Divide chocolate dough in half. Wrap each
half of chocolate dough in plastic wrap; refrigerate about 45 minutes or until
firm. 4. Place one part of chocolate dough between 2 sheets of waxed paper; roll
into 10x7-inch rectangle. Repeat with one part of cherry dough. Refrigerate both
about 30 minutes or until firm. Peel top sheets of waxed paper from both doughs.
Turn cherry dough upside down onto chocolate dough; roll up doughs together,
starting at long side, into a log. Wrap in plastic wrap; refrigerate 2 hours.
Repeat with remaining parts of dough. 5. Heat oven to 350°F. Cut rolls of dough
into 1/4-inch slices with sharp knife. On ungreased cookie sheet, place slices 1
inch apart. 6. Bake 8 to 11 minutes or surface appears dull. Remove from cookie
sheet to wire rack. High Altitude (3500-6500 ft): Bake 10 to 13 minutes. Do-Ahead
Cookie dough rolls can be wrapped and refrigerated for up to 24 hours before
baking. To freeze cookie dough rolls, wrap in foil or freezerproof wrap. To thaw,
let dough stand 15 to 30 minutes until easy to cut into slices.
Watermelon Cake
1 box Betty Crocker® SuperMoist® white cake mix Water, vegetable oil and egg
whites called for on cake mix box
1 package (0.13 oz) cherry-flavored or other red-colored unsweetened soft drink
mix 1/2 cup plus 2 tablespoons miniature semisweet chocolate chips 1 container (12
oz) Betty Crocker® Whipped fluffy white frosting Green and red food colors 2/3 cup
green jelly beans 1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease
bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray.
In large bowl, beat cake mix, water, oil, egg whites and drink mix with electric
mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl
occasionally. (Batter will be lumpy.) Stir in 1/2 cup of the chocolate chips. Pour
into pans. 2. Bake as directed on box for 8- or 9-inch round pans. Cool 10
minutes. Remove from pans. Cool completely, about 1 hour. 3. In small bowl, stir 1
cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red
food color into remaining frosting. Frost sides of cakes with green frosting;
press green jelly beans into frosting. Frost tops of cakes with red frosting;
press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired,
cut cakes crosswise in half and arrange "slices" randomly on tray. To serve, cut
into wedges. Store loosely covered at room temperature. High Altitude (3500-6500
ft): Follow High Altitude cake mix directions on box for two 8- or 9-inch pans,
adding the soft drink mix to the dry cake mix. Toss 1/2 cup chocolate chips with 2
teaspoons Gold Medal® all-purpose flour before stirring into batter.
Pavlova
Meringue Cake: 4 large (120 grams) egg whites 1 cup (200 grams) superfine (castor)
sugar 1 teaspoon white vinegar 1/2 tablespoon cornstarch (corn flour) Topping: 1
cup (240 ml) heavy whipping cream 1 1/2 tablespoons (20 grams) granulated white
sugar 1/2 teaspoon pure vanilla extract Fresh fruit - kiwi, strawberries,
raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of
your choice Preheat oven to 250 degrees F (130 degrees C) and place rack in center
of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle
on the paper.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites
on medium-high speed until they hold soft peaks. Start adding the sugar, a
tablespoon at a time, and continue to beat until the meringue holds very stiff
peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the
meringue between your thumb and index finger. The meringue should feel smooth, not
gritty. If it feels gritty the sugar has not fully dissolved so keep beating until
it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over
the top of the meringue and, with a rubber spatula, fold in. Gently spread the
meringue inside the circle drawn on the parchment paper, smoothing the edges,
making sure the edges of the meringue are slightly higher than the center. (You
want a slight well in the center of the meringue to place the whipped cream and
fruit.) Bake for 1 hour 15 minutes or until the outside is dry and takes on a very
pale cream color. Turn the oven off, leave the door slightly ajar, and let the
meringue cool completely in the oven. (The outside of the meringue will feel firm
to the touch, if gently pressed, but as it cools you will get a little cracking
and you will see that the inside is soft and marshmallowy.) The cooled meringue
can be made and stored in a cool dry place, in an airtight container, for a few
days. Just before serving gently place the meringue onto a serving plate. Whip the
cream in your electric mixer, with the whisk attachment, until soft peaks form.
Sweeten with the sugar and vanilla and then mound the softly whipped cream into
the center of the meringue. Arrange the fruit randomly, or in a decorative
pattern, on top of the cream. Serve immediately as this dessert does not hold for
more than a few hours. Serves 6 to 8.