Quaker Bonnet Mousse Glace 13-06-15

Quaker Bonnet Mousse Glace

Ingredients:

4 cups whipping cream
1 cup baking cocoa
3/4 cup confectioners' sugar
2 Tablespoons dark rum
1 Heath bar, finely ground

Directions:

Chill a mixer bowl and beaters. Combine the whipping cream, baking cocoa, confectioners' sugar and rum in the chilled mixer bowl.Beat at low speed with chilled beaters. Beat at high speed until stiff peaks form, scraping the bowl occasionally; do not overbeat. Spoon into a serving bowl; sprinkle with the candy bar. May serve immediately or freeze in a round dish and cut into wedges.

Servings: 10 - 12

Tiramisu Recipe 09-06-15

Tiramisu Recipe

Ingredients:

6 egg yolks
1-1/4 cups sugar
1-1/4 cups mascarpone cheese
1 teaspoon vanilla extract
1-3/4 cups whipping cream, whipped
2 packages ladyfingers, split
1/3 cup Kahlua or coffee liqueur
Garnishes: Baking cocoa, whipped cream and chocolate syrup

Directions:

Beat the egg yolks and sugar in a mixing bowl until thick and pale yellow. Pour into a double boiler over boiling water.  Reduce the heat to low. Cook for 8 to 10 minutes or until smooth and thickened, stirring constantly.  Remove from the heat. Beat in the mascarpone cheese and vanilla.  Cool.  Fold in the whipped cream.

To assemble, line the bottom of a dish with ladyfingers.  Brush with one-half of the liqueur.  Spoon one-half of the cream mixture over the ladyfingers.  Layer the remaining ladyfingers over the cream mixture.  Brush with the remaining liqueur.  Spread with the remaining cream mixture.  Garnish with baking cocoa.  Chill, covered, for 3 to 12 hours.

To serve, cut into squares and place on dessert plates.  Garnish each serving with a dollop of whipped cream and a drizzle of chocolate syrup.

Serves: 10 - 12

Vegan Crepes

Vegan Crepes

Ingredients

1/2 cup soy milk
1/2 cup water
1/4 cup melted soy margarine
1 tablespoon turbinado sugar
2 tablespoons maple syrup
1 cup unbleached all-purpose flour
1/4 teaspoon salt

Directions

In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet's bottom. Cook until golden, flip and cook on opposite side.

Nutritional Information

Amount Per Serving  Calories: 252 | Total Fat: 11.6g | Cholesterol: 0mg

Banana Flambee

Banana Flambee

Ingredients:

3 Tablespoons butter
1 Tablespoon brown sugar
4 ripe bananas, peeled and cut in half lengthwise
1 (10 ounce) package frozen raspberries, partially thawed
2 Tablespoons Grand Marnier
2 Tablespoons sugar

Directions:

Melt the butter in a copper or other heavy skillet and add the brown sugar.  When the sugar has dissolved, add the bananas to it.  Saute them on each side for about three minutes.  Put raspberries, Grand Marnier and sugar in blender and blend until smooth.  Strain through a fine sieve and add to bananas and reheat.  Pour a little more Grand Marnier over the banana mixture and ignite with a match.  Serve while it is still burning.

Serves: 4

CREME BRULEE

CREME BRULEE

Ingredients:

2 cups heavy cream
4 egg yolks
1/4 cup sugar
1 tsp. good vanilla extract
8 tsp. fine raw sugar or granulated sugar for caramelizing

Directions:

Preheat oven to 300 degrees. Keep a pot of hot water nearby. In a saucepan over medium heat, combine cream and sugar and cook, stirring frequently until steam rises, approx. 4-5 minutes. In a bowl, beat egg yolks and vanilla until blended. Gradually pout hot cream into yolks, stirring constantly. Strain mixture through a fine-mesh sieve set over a bowl, divide among four 7-ounce ramekins. Line a 3" deep baking pan with a clean kitchen towel, place ramekins in pan, and add hot water to fill pan halfway up the side of the ramekins. Cover loosely with foil.
Bake until set, 30-35 minutes, until the centers of the custards shake gently when the pan is shifted. Remove the pan from the oven and allow the ramekins to cool slightly. Remove the ramekins from the pan, cool to room temperature, then chill thoroughly 3 hours or overnight. Just before serving, sprinkle the custards with 2 tsp. Sugar and caramelize the topping with a kitchen torch, or place the ramekins under a broiler, 2-3 inches from the heat source for 3-4 minutes.

Yield: 4 Servings

Category: Desserts

Strawberry Soup 07-05-2014

 
Strawberry Soup

Ingredients:

1-1/2 cups water
3/4 cup light red wine
1/2 cup sugar
2 Tablespoons lemon juice
1 quart fresh strawberries, hulled and pureed
1/2 cup heavy cream, whipped
1/4 cup sour cream

Directions:

Combine water, wine, sugar, and lemon juice. Boil uncovered for 15 minutes, stirring occasionally. Add strawberries and boil ten more minutes, stirring frequently. Cool mixture until lukewarm. Combine whipped cream with sour cream, and fold into strawberry mixture. Chill well.

Servings: 6
 

Chocolate Party Special 27-04-2014

 
Chocolate Party Special

Ingredients:

1 cup flour
3/4 cup sugar
1/4 teaspoon salt
2 teaspoons baking powder
1-1/2 Tablespoons cocoa
1/2 cup milk
2 Tablespoons butter, melted
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 cup additional sugar
5 Tablespoons additional cocoa
1 cup hot water
Ice cream or whipped cream

Directions:

Sift together flour, 3/4 cup sugar, salt, baking powder and 1-1/2 Tablespoons cocoa. Stir in milk, melted butter, vanilla and pecans. Pour into well-greased large rectangular Pyrex dish. Make topping by mixing 1/2 cup sugar, 5 Tablespoons cocoa and hot water; pour over batter. Bake at 350 degrees for 40 minutes. Cut into squares; invert onto dessert plates so that sauce is on top. Top with ice cream or whipped cream.

Serves: 8 - 10
 

PICNIC CHOCOLATE CHIP COOKIES

PICNIC CHOCOLATE CHIP COOKIES

Ingredients:

1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 package (6 oz.) semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Directions:

In a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside. Preheat oven to 375 degrees. In mixer bowl combine butter and sugars; beat until fluffy and well blended. Beat in egg. Add vanilla and mix well. 3. Gradually add flour mixture until just blended. Stir in  chocolate chips and walnuts (if used). Drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets. Bake until cookies are well browned (12 to 14 minutes). Cool on wire racks.

Makes about 30 2 3/4 inch cookies.


* for Chewy Chocolate Chip Cookies: Bake cookies in a 325 degree oven until they are a light golden brown (10 to 13 minutes). Cool on baking sheets for 3 minutes before removing to wire racks to cool completely.

* Chocolate Chunk Cookies: Omit semisweet chocolate chips. Coarsely chop a 3- to  4-ounce bar of semisweet chocolate, and fold it into cookie  dough in step 3.

* Peanut Butter-Chocolate Chip Cookies: After beating butter and sugars, add 1/2 cup peanut butter (smooth or chunky). Beat well, then continue as for Favorite  Chocolate Chip Cookies. Omit chopped walnuts.

Categories: Cookies, Desserts, Picnics

Blueberry Delight 09-09-2013

 
Blueberry Delight

Ingredientsfor cake:

1/4 cup butter, softened
1/2 cup sugar
2 eggs, beaten
1 cup flour
1 teaspoon baking powder
1/4 cup milk
1-1/2 cups fresh blueberries (frozen blueberries may be used)

Ingredients for Sauce:

1/4 cup butter, softened
1/2 cup sugar
1 egg yolk, well beaten
1/4 cup boiling water
Vanilla, to taste

Directions:

Cream butter and sugar; stir in eggs. Sift flour and baking powder together. Add to creamed mixture alternately with milk, beating well. Coat blueberries with small amount of additional flour (to assure even distribution of berries in cake); fold into batter. Pour into lightly greased 8- or 9-inch square pan. Bake at 350 degrees for 30 minutes. Cut into squares. Top with sauce.

To prepare sauce:

Cream butter and sugar in top of double boiler. Blend in egg yolk and boiling water. Cook over hot water until mixture thickens, stirring frequently. Stir in vanilla. Spoon hot sauce over servings of Blueberry Delight.


Serves: 6-8

Frozen Peanut Butter Pies

Frozen Peanut Butter Pies

Ingredients

1-1/2 cups confectioners' sugar
8 ounces cream cheese, softened
3/4 cup crunchy peanut butter
3/4 cup milk
12 ounces whipped topping
1/4 cup chopped Spanish peanuts
2 baked (8-inch) pie shells
Chocolate curls

Directions

Beat the confectioners' sugar and cream cheese in a mixer bowl until fluffy, scraping the bowl occasionally. Add the peanut butter.
Beat until mixed. Add the milk gradually, beating constantly until mixed. Fold in the whipped topping and peanuts.

Spoon into the pie shell.

Freeze for 15 to 30 minutes. Cut into slices. Top each slice with chocolate curls.

Hint: Prepare chocolate curls by pouring melted chocolate onto a waxed-paper-lined baking sheet. Spread the chocolate into a two- to three-inch strip. Let stand until the chocolate is cool and slightly sticky but not firm. Pull a vegetable peeler or knife slowly across the chocolate until a curl forms, allowing the chocolate to curl on top of the utensil. Transfer the curl with a wooden pick to a plate. Repeat the process with the remaining chocolate. Chill until just before serving.

Servings: 6 - 8

LAYERED CHOCOLATE BARS

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LAYERED CHOCOLATE BARS

Ingredients:

1-1/2 c. finely crushed thin pretzels
3/4 c. (1-1/2 sticks) butter or margarine, melted
1 can (14 oz) sweetened condensed milk (not evaporated milk)
4 bars (4 oz) Unsweetened Baking Chocolate, broken into pieces
2 c. Campfire miniature marshmallows
1 c. Mounds Sweetened Coconut Flakes
1 c. coarsely chopped pecans
4 bars (4 oz) Semi-Sweet Baking Chocolate, broken into pieces
1 Tbsp. shortening

Directions:

Heat oven to 350 degrees. Combine pretzels and melted butter in small bowl; press evenly into bottom of 13x9-inch baking pan.
Place sweetened condensed milk and unsweetened chocolate in small microwave-safe bowl. Microwave at HIGH 1 to 1-1/2 minutes or until mixture is melted and smooth when stirred. Pour over pretzel layer in pan. Top with marshmallows, coconut and pecans; press firmly down onto chocolate layer. Bake 25 to 30 minutes or until lightly browned; cool completely in pan on wire rack.
Melt semi-sweet chocolate and shortening in small microwave-safe bowl at HIGH for 1 minute or until melted when stirred; drizzle over entire top. Refrigerate 15 minutes or until set. Cut into bars.

Categories: Desserts, Chocolate

Herbalife USA: Healthy Meals

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BAKED BANANA BLISS

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BAKED BANANA BLISS

Ingredients:

4 Tablespoons butter
6 firm bananas
4 Ounces cream cheese, softened
4 Tablespoons sugar
1 Teaspoon cinnamon
1 Cup heavy cream
whipped cream for garnish (optional)

Directions:

Melt butter. Slice bananas lengthwise. Saute quickly over high heat. Place 1/2 of bananas in buttered 8 x 8-inch dish.
Beat cream cheese with sugar and cinnamon. Spread 1/2 of mixture over banana. Top with remaining bananas and spread with remaining cheese mix. Pour cream over top; bake in 375 degrees oven for 20 minutes. Serve cool garnished with whipped cream or warm over vanilla ice cream.

Yield: 9 Servings

Category: Desserts
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Banana Pancakes

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Banana Pancakes

Ingredients

4 Tablespoons cooking oil
2 well beaten eggs
1 cup milk
1 cup sifted flour
2 Tablespoons brown sugar
1/4 teaspoon salt
3 Tablespoons baking powder
2 thinly sliced bananas
Butter, powdered sugar or syrup

Directions

Combine oil, eggs and milk. Add sifted dry ingredients and beat until smooth. Add sliced bananas. Drop by large spoon onto hot griddle. As soon as edges begin to brown and center seems "settled", flip over. Watch carefully to avoid burning. Have platter warmed and place pancakes in stacks, with a pat of butter in between. Dust with powdered sugar or serve with syrup.

Yields: 12 medium pancakes
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Helen's Ambrosia

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Helen's Ambrosia
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Ingredients

6 large seedless oranges
1 large coconut, grated
1-1/2 bananas, sliced
3 Tablespoons Grand Marnier

Directions

Using a serrated knife, peel oranges, removing all white fiber and cutting along side of each section so that it remains whole. Section oranges. Layer orange sections and grated coconut in a glass bowl, cover and chill overnight. Immediately before serving, add sliced bananas and Grand Marnier. Stir and serve.

Servings: 6

Graphic Humor 

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Old-Fashioned Pumpkin Pie Recipe

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Old-Fashioned Pumpkin Pie Recipe

Ingredients:

3 Tablespoons butter
1-1/3 cups firmly packed light brown sugar, divided
1/3 cup chopped walnuts
1 unbaked 9-inch pastry shell
1-3/4 cups pumpkin
2 cups milk or cream
1/4 cup granulated sugar
3 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon ginger
2 teaspoons cinnamon
1/2 teaspoon allspice

Directions:

Preheat oven to 450 degrees.  Combine butter, 1/3 cup brown sugar, and walnuts.  Sprinkle over unbaked pastry shell.  Bake 10 minutes.  Combine pumpkin, 1 cup brown sugar, and remaining ingredients; mix well.  Pour into partially baked shell.  Reduce oven heat to 325 degrees and bake 45 minutes.

Serves:  6 - 8

Category: Desserts

Garfield

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