Sunday, June 03, 2007
Berry Bliss Cake
Perfect when prepared ahead of time for an elegant outdoor summer dinner party!
3/4 cups cold milk
1 pkg (4 svg size) instant vanilla pudding mix
1 1/2 cups whipped topping, thawed
1 pkg (10 oz) frozen pound cake, thawed
1/4 cup orange juice
2 cups raspberries and sliced strawberries
1/4 cup blackberries
Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. Stir in 1 cup of the whipped topping.
Cut cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with small portion of berries, big dollop of pudding mixture and another cake layer. Repeat layers of berries and pudding mixture then add top cake layer. Top with 1/2 cup whipped topping and more berries. Cover loosely with foil.
Refrigerate at least 4 hours or overnight before serving.
3/4 cups cold milk
1 pkg (4 svg size) instant vanilla pudding mix
1 1/2 cups whipped topping, thawed
1 pkg (10 oz) frozen pound cake, thawed
1/4 cup orange juice
2 cups raspberries and sliced strawberries
1/4 cup blackberries
Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. Stir in 1 cup of the whipped topping.
Cut cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with small portion of berries, big dollop of pudding mixture and another cake layer. Repeat layers of berries and pudding mixture then add top cake layer. Top with 1/2 cup whipped topping and more berries. Cover loosely with foil.
Refrigerate at least 4 hours or overnight before serving.
Labels: desserts
White Chocolate Sweet Potato Cake
2 pounds sweet potatoes
1 1/4 cups vegetable oil
unsalted butter for pans
2 cups cake flour (not self-rising)
4 large eggs
2 cups sugar
2 t baking powder
1 t salt
1 T ground cinnamon
1 t ground nutmeg
2 teaspoons pure vanilla extract
3 T brandy
1 1/2 cups unsalted macadamia nuts, toasted and coarsely chopped
1 pound white chocolate
2 cups heavy cream
Heat oven to 400F. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin and mash with a fork into coarse pure.
Lower oven temperature to 325F. Butter two 8 x 1 1/2 inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium-speed until well combined. Add the cooled sweet potatoes; mix until combined.
Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rach 10 minutes. Invert cakes onto rack, cool completely, about 1 1/4 hours.
Meanwhile, chop white chocolate into small pieces, set aside. Bring 1 cup cream to a boil, pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixtureuntil fully incorporated.
Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost.Repeat frosting and stacking until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake and serve.
1 1/4 cups vegetable oil
unsalted butter for pans
2 cups cake flour (not self-rising)
4 large eggs
2 cups sugar
2 t baking powder
1 t salt
1 T ground cinnamon
1 t ground nutmeg
2 teaspoons pure vanilla extract
3 T brandy
1 1/2 cups unsalted macadamia nuts, toasted and coarsely chopped
1 pound white chocolate
2 cups heavy cream
Heat oven to 400F. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin and mash with a fork into coarse pure.
Lower oven temperature to 325F. Butter two 8 x 1 1/2 inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium-speed until well combined. Add the cooled sweet potatoes; mix until combined.
Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rach 10 minutes. Invert cakes onto rack, cool completely, about 1 1/4 hours.
Meanwhile, chop white chocolate into small pieces, set aside. Bring 1 cup cream to a boil, pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixtureuntil fully incorporated.
Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost.Repeat frosting and stacking until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake and serve.
Labels: desserts
Apple Crumble
1 tub (8 oz) honey nut flavor cream cheese spread
64 vanilla wafer cookies, crushed
8 small apples, peeled and chopped
1/4 cup sugar
4 tsp ground cinnamon
Preheat oven to 400F. Mix cream cheese spread and wafer crumbs with fork until mixture resembles coarse crumbs.
Toss apples with sugar and cinnamon until evenly coated. Spoon into 1-1/2 quart casserole dish or eith (4 oz) custard cups; sprinkle with crumb mixture.
Bake 15 to 20 minutes or until crumb topping is lightly browned and apples are tender. Serve warm. Store with leftover dessert in refrigerator.
64 vanilla wafer cookies, crushed
8 small apples, peeled and chopped
1/4 cup sugar
4 tsp ground cinnamon
Preheat oven to 400F. Mix cream cheese spread and wafer crumbs with fork until mixture resembles coarse crumbs.
Toss apples with sugar and cinnamon until evenly coated. Spoon into 1-1/2 quart casserole dish or eith (4 oz) custard cups; sprinkle with crumb mixture.
Bake 15 to 20 minutes or until crumb topping is lightly browned and apples are tender. Serve warm. Store with leftover dessert in refrigerator.
Labels: desserts
Warm Caramel Bananas
2 T butter or margarine
1/3 firmly packed light brown sugar
1/3 cup sour cream
2 medium bananas, peeled
1/2 cup dry roasted peanuts
1/2 square semi-weet baking chocolate, melted
1/2 cup whipped topping, thawed
Melt butter in large skillet on medium heat. Add sugar; cook until melted, stirring occasionally. Reduce heat to low. Gradually add sour cream; cook 1 minute.
Cut bananas in half lengthwise and crosswise creating 4 half slices. Add banana slices, cut sides down, and peanuts to skillet. Cook 1 minute or until bananas are evenly coated and tender, basting occasionally with sauce.
Spoon bananas evenly into 4 dessert dishes; top with remaining sauce in skillet. Drizzle chocolate on top of bananas. Top each evenly with whipped topping.
1/3 firmly packed light brown sugar
1/3 cup sour cream
2 medium bananas, peeled
1/2 cup dry roasted peanuts
1/2 square semi-weet baking chocolate, melted
1/2 cup whipped topping, thawed
Melt butter in large skillet on medium heat. Add sugar; cook until melted, stirring occasionally. Reduce heat to low. Gradually add sour cream; cook 1 minute.
Cut bananas in half lengthwise and crosswise creating 4 half slices. Add banana slices, cut sides down, and peanuts to skillet. Cook 1 minute or until bananas are evenly coated and tender, basting occasionally with sauce.
Spoon bananas evenly into 4 dessert dishes; top with remaining sauce in skillet. Drizzle chocolate on top of bananas. Top each evenly with whipped topping.
Labels: desserts
Tuesday, February 13, 2007
Bread and Butter Pudding
I'm not a big fan of bread pudding. It's often so heavy, plus no one in our family enjoys things with raisins cooked into them. But this dessert is not a traditional pudding. It's light, delicious and goes together very quickly. Makes a very satisfying treat at the end of a meal. (The leftovers, assuming there are any, are also delicious rewarmed for breakfast!)
4 large eggs
¼ c. milk
¾ c. cream
7 T. sugar
2 T. dark rum or 1 T. vanilla
8 slices white bread
4 T. unsalted butter, softened
1 pint fresh strawberries, hulled & sliced in half
Whisk together eggs, milk, cream, 3 T. sugar and rum or vanilla. Set aside
Spread top of each slice of bread with generous amount of butter. Cut slices in half diagonally. Overlap bread slices in oiled 9x13 pan. Pour egg mixture over bread and let stand 1 hour.
Heat oven to 400 degrees. Sprinkle pudding with 2 T. sugar. Bake until puffed and golden brown, and pudding has set, about 20 minutes.
Meanwhile, combine strawberries with remaining 2 T. sugar. Let stand while pudding bakes. Serve strawberries with bread pudding.
4 large eggs
¼ c. milk
¾ c. cream
7 T. sugar
2 T. dark rum or 1 T. vanilla
8 slices white bread
4 T. unsalted butter, softened
1 pint fresh strawberries, hulled & sliced in half
Whisk together eggs, milk, cream, 3 T. sugar and rum or vanilla. Set aside
Spread top of each slice of bread with generous amount of butter. Cut slices in half diagonally. Overlap bread slices in oiled 9x13 pan. Pour egg mixture over bread and let stand 1 hour.
Heat oven to 400 degrees. Sprinkle pudding with 2 T. sugar. Bake until puffed and golden brown, and pudding has set, about 20 minutes.
Meanwhile, combine strawberries with remaining 2 T. sugar. Let stand while pudding bakes. Serve strawberries with bread pudding.
Labels: desserts
Monday, January 22, 2007
Damp Gingerbread
This is the very best gingerbread I have ever eaten. It is moist, flavorful and has a real bite to it. This has been adapted from Laurie Colwin's wonderful book, More Home Cooking. The golden cane syrup is the secret...it's hard to find, it's rather expensive, but it is irreplacable in this fine recipe. I've had much luck finding it at Cost Plus. Enjoy this gingerbread on a cold afternoon with a strong cup of black tea or a tall glass of cold milk!
5 Tbsp. unsalted butter
12 oz. Lyle's Golden Syrup
2 c. + 2 Tbsp. flour
1/2 tsp. salt
1 3/4 tsp. baking soda
1 heaping Tbsp. powdered ginger
1/2 tsp. ground cloves
1/4 tsp. cinnamon
1 egg, beaten
1 c. milk
Preheat oven to 350 degrees.
Butter a 9-inch round tin and line bottom with parchment. Melt butter and syrup together over med-low heat.
Into a large bowl, sift flower, salt, baking soda, ginger, cloves and cinnamon. Pour liquid over dry ingredients and mix well. Add beaten egg and milk. Batter will be very liquid.
Pour into tin and bake for 50-55 min. The middle should be just set, the edge pulling away from the sides. Tester should yield only a few crumbs. Cool in tin for ten minutes before releasing to a cooling rack.
Sprinkle with powdered sugar, if desired, and serve with a dollop of freshly whipped and sweetened cream.
5 Tbsp. unsalted butter
12 oz. Lyle's Golden Syrup
2 c. + 2 Tbsp. flour
1/2 tsp. salt
1 3/4 tsp. baking soda
1 heaping Tbsp. powdered ginger
1/2 tsp. ground cloves
1/4 tsp. cinnamon
1 egg, beaten
1 c. milk
Preheat oven to 350 degrees.
Butter a 9-inch round tin and line bottom with parchment. Melt butter and syrup together over med-low heat.
Into a large bowl, sift flower, salt, baking soda, ginger, cloves and cinnamon. Pour liquid over dry ingredients and mix well. Add beaten egg and milk. Batter will be very liquid.
Pour into tin and bake for 50-55 min. The middle should be just set, the edge pulling away from the sides. Tester should yield only a few crumbs. Cool in tin for ten minutes before releasing to a cooling rack.
Sprinkle with powdered sugar, if desired, and serve with a dollop of freshly whipped and sweetened cream.
Labels: desserts
Blackberry and Rosemary Crumble
Serves 8
Crumble:
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
2 1/4 c. extra-fine sugar
1 1/2 c. all-purpose flour
needles from 3 rosemary sprigs, finely chopped
Filling:
2 quarts fresh blackberries
1/2 c. extra-fine sugar
1/4 c. cornstarch
juice of 1/2 lemon
to make the crumble topping, mash together the butter, sugar, flour and rosemary in a large bowl. The best way to do this is with your hands!
In a large bowl, mix the blackberries, sugar, cornstarch, and lemon juice together. Pour the blackberry filling into a 9x13-inch glass baking dish. Even it out with a spatula.
Crumble the topping over the blackberry mixture. Bake for 1 hour at 350 degrees on a nonstick cookie sheet to catch any overflow, until the topping is browned and the fruit is bubbly. Serve the crumble warm with vanilla ice cream.
Crumble:
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
2 1/4 c. extra-fine sugar
1 1/2 c. all-purpose flour
needles from 3 rosemary sprigs, finely chopped
Filling:
2 quarts fresh blackberries
1/2 c. extra-fine sugar
1/4 c. cornstarch
juice of 1/2 lemon
to make the crumble topping, mash together the butter, sugar, flour and rosemary in a large bowl. The best way to do this is with your hands!
In a large bowl, mix the blackberries, sugar, cornstarch, and lemon juice together. Pour the blackberry filling into a 9x13-inch glass baking dish. Even it out with a spatula.
Crumble the topping over the blackberry mixture. Bake for 1 hour at 350 degrees on a nonstick cookie sheet to catch any overflow, until the topping is browned and the fruit is bubbly. Serve the crumble warm with vanilla ice cream.
Labels: desserts
Friday, January 19, 2007
Diabetic Oatmeal Cookies
1 1/2 C. whole wheat flour
1 1/4 t. baking soda
1 t. Stevia sweetener
1/2 t. salt
1 t. cinnamon
Mix together and set aside.
2 sticks butter
2 eggs
1 t. vanilla
1/4 c. brown sugar
1/4 c. organic evaporated cane juice
1/4 c. applesauce, unsweetened
3 C. oatmeal
1 C. raisins
Cream together butter and brown sugar, add eggs and vanilla, cane juice and applesauce. Add flour mixture in thirds, stirring to combine. Then stir in oatmeal and raisins.
Use large scoop (#40) to make uniform 3-inch cookies. Turn onto baking sheet (preferably baking stone) and bake for 10-12 minutes at 350 degrees.
1 1/4 t. baking soda
1 t. Stevia sweetener
1/2 t. salt
1 t. cinnamon
Mix together and set aside.
2 sticks butter
2 eggs
1 t. vanilla
1/4 c. brown sugar
1/4 c. organic evaporated cane juice
1/4 c. applesauce, unsweetened
3 C. oatmeal
1 C. raisins
Cream together butter and brown sugar, add eggs and vanilla, cane juice and applesauce. Add flour mixture in thirds, stirring to combine. Then stir in oatmeal and raisins.
Use large scoop (#40) to make uniform 3-inch cookies. Turn onto baking sheet (preferably baking stone) and bake for 10-12 minutes at 350 degrees.
Labels: desserts
Thursday, January 04, 2007
Creamy Layered Fruit Sensation
1 pkg (9 oz) angel food cake
3 T orange juice
1/4 t almond extract
2 1/2 cups milk
2 pkg (4 svg size) vanilla instant pudding
1 1/2 cups whipped topping, thawed
2 pkg (12 oz each) frozen mixed berries, thawed and well-drained
Cut cake into cubes; place in a large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly.
Pour milk into another large bowl. Add dry pudding mixes. BEat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.
Layer half the cake cubes in bottom of 2-qt glass serving bowl. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2 to 6 hour before serving.
Top with remaining 1/2 cup of whipped topping and reserved berries just before serving.
3 T orange juice
1/4 t almond extract
2 1/2 cups milk
2 pkg (4 svg size) vanilla instant pudding
1 1/2 cups whipped topping, thawed
2 pkg (12 oz each) frozen mixed berries, thawed and well-drained
Cut cake into cubes; place in a large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly.
Pour milk into another large bowl. Add dry pudding mixes. BEat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.
Layer half the cake cubes in bottom of 2-qt glass serving bowl. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2 to 6 hour before serving.
Top with remaining 1/2 cup of whipped topping and reserved berries just before serving.
Labels: desserts
Rustic Chocolate Cinnamon Bread Pudding
1/2 cup cream cheese spread
1/2 cup firnly packed brown sugar
2 large egg whites
1/2 t ground cinnamon
1 3/4 cups milk
6 cups whole wheat bread, cubed
2 sqaures semi-sweet baking chocolate, coarsely chopped
Preheat oven to 350F. Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended. Add egg whites and cinnamon; mix well. Gradually add milk, mixing until well blended.
Place bread cubes in a 8-inch square glass baking dish. Sprinkle chocolate over bread. Pour cream cheese spread mixture over bread mixture in dish.
Bake 30 to 35 minutes or until set in center. Cool slightly; serve warm. Garnish with whipped topping, if desired.
1/2 cup firnly packed brown sugar
2 large egg whites
1/2 t ground cinnamon
1 3/4 cups milk
6 cups whole wheat bread, cubed
2 sqaures semi-sweet baking chocolate, coarsely chopped
Preheat oven to 350F. Beat cream cheese spread and sugar in large bowl with electric mixer on medium speed until well blended. Add egg whites and cinnamon; mix well. Gradually add milk, mixing until well blended.
Place bread cubes in a 8-inch square glass baking dish. Sprinkle chocolate over bread. Pour cream cheese spread mixture over bread mixture in dish.
Bake 30 to 35 minutes or until set in center. Cool slightly; serve warm. Garnish with whipped topping, if desired.
Labels: desserts
Tuesday, January 02, 2007
Mini Italian Mud Pies
4 mini graham cracker pie crusts in tins
2/3 cup chocolate hazelnut spread
1 pint coffee ice cream
1 can whipped topping
Arrange pie tins on serving platter. Warm hazelnut spread for 40 seconds on high in microwave. Spread 1/4 of the spread into each pie crust and cool for 1 minute. Place 1 large scoop coffee ice cream into each tin to fill pies. Top pies with whipped topping.
Garnish with chocolate covered espresso beans, if desired.
2/3 cup chocolate hazelnut spread
1 pint coffee ice cream
1 can whipped topping
Arrange pie tins on serving platter. Warm hazelnut spread for 40 seconds on high in microwave. Spread 1/4 of the spread into each pie crust and cool for 1 minute. Place 1 large scoop coffee ice cream into each tin to fill pies. Top pies with whipped topping.
Garnish with chocolate covered espresso beans, if desired.
Labels: desserts
Chocolate Banana Crepes
Crepe batter:
1 cup flour
pinch salt
1 egg
1 egg yolk
1 2/3 cups milk
1 T melted butter
1/2 t vanilla extract
Topping:
1 jar hazelnut chocolate spread
5 bananas, sliced
1 can whipped topping, thawed
Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well-greased 6-inch skillet. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter.
Spread a thin layer of hazelnut chocolate spread onto crepe and place banana slices down the center. Roll or fold crepe.
Garnish with whipped topping.
1 cup flour
pinch salt
1 egg
1 egg yolk
1 2/3 cups milk
1 T melted butter
1/2 t vanilla extract
Topping:
1 jar hazelnut chocolate spread
5 bananas, sliced
1 can whipped topping, thawed
Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well-greased 6-inch skillet. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter.
Spread a thin layer of hazelnut chocolate spread onto crepe and place banana slices down the center. Roll or fold crepe.
Garnish with whipped topping.
Labels: desserts
Friday, December 29, 2006
Easy Peach Crisp
2 cans (15.25 oz) sliced peaches, drained
2 pkg (1.6 oz) cinnamon & spice flavored instant oatmeal
1/3 cup flour
1/2 cup chopped walnuts
1/3 cup butter, melted
Preheat oven to 425F. Pour peaches into lightly buttered 2 qt baking dish. Combine instant oatmeal, flour and nuts in a bowl; stir in butter. Sprinkle over peaches.
Bake 15 minutes or until golden brown. Serve warm with ice cream, if desired.
2 pkg (1.6 oz) cinnamon & spice flavored instant oatmeal
1/3 cup flour
1/2 cup chopped walnuts
1/3 cup butter, melted
Preheat oven to 425F. Pour peaches into lightly buttered 2 qt baking dish. Combine instant oatmeal, flour and nuts in a bowl; stir in butter. Sprinkle over peaches.
Bake 15 minutes or until golden brown. Serve warm with ice cream, if desired.
Labels: desserts
Neiman-Marcus Cookies
Here's that infamous $1,200 recipe for FREE!
1 cup butter
2 cups flour
1 t baking soda
1 cup sugar
2 1/2 cups blended oatmeal
12 oz milk chocolate chips
1 cup brown sugar
1/2 t salt
1/2 8 oz Hershey bar (grated)
2 eggs
1 t baking powder
1 t vanilla
1 1/2 cups chopped nuts (your choice)
Measure oatmeal and blend in blender to a fine powder. Cream the butter and both sugars. Add eggs and mix together with flour, oatmeal, salt, baking powder, and baking soda. Add chocolate chips, grated chocolate bar, and nuts. Roll into balls and place 2 inches apart on a cookie sheet.
Bake for 10 minutes at 375F.
1 cup butter
2 cups flour
1 t baking soda
1 cup sugar
2 1/2 cups blended oatmeal
12 oz milk chocolate chips
1 cup brown sugar
1/2 t salt
1/2 8 oz Hershey bar (grated)
2 eggs
1 t baking powder
1 t vanilla
1 1/2 cups chopped nuts (your choice)
Measure oatmeal and blend in blender to a fine powder. Cream the butter and both sugars. Add eggs and mix together with flour, oatmeal, salt, baking powder, and baking soda. Add chocolate chips, grated chocolate bar, and nuts. Roll into balls and place 2 inches apart on a cookie sheet.
Bake for 10 minutes at 375F.
Labels: desserts
Wednesday, December 27, 2006
Dessert: Caramel Corn
4 bags microwave popcorn (or enough air popped corn to fill two aluminum roasting pans full)
3 C brown sugar
3 sticks butter
3/4 C light corn syrup
2 1/4 t. vanilla
3/4 t. baking soda
Divide the popcorn into two aluminum roasting pans. Remove any unpopped kernels from popcorn. Set aside. In large saucepan, over medium heat, combine brown sugar, butter and corn syrup. Stir continuously until it boils. Reduce heat to just boiling. Boil five minutes without stirring. Remove from heat and add vanilla and baking soda. Stir well. Drizzle over popcorn, a little at a time, stirring together. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Stir popcorn while cooling so that it doesn't stick together.
3 C brown sugar
3 sticks butter
3/4 C light corn syrup
2 1/4 t. vanilla
3/4 t. baking soda
Divide the popcorn into two aluminum roasting pans. Remove any unpopped kernels from popcorn. Set aside. In large saucepan, over medium heat, combine brown sugar, butter and corn syrup. Stir continuously until it boils. Reduce heat to just boiling. Boil five minutes without stirring. Remove from heat and add vanilla and baking soda. Stir well. Drizzle over popcorn, a little at a time, stirring together. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Stir popcorn while cooling so that it doesn't stick together.
Labels: desserts
Tuesday, December 19, 2006
Desserts: Pumpkin Bread Pudding w/Caramel Sauce
If it's got pumpkin in it, I'm gonna eat it!!
Bread pudding:
2 cups half-and-half
1 can (15 oz) pure pumpkin
1 cup (packed) + 2 T dark brown sugar
2 large eggs
1 1/2 t pumpkin pie spice
1 1/2 t ground cinnamon
1 1/2 t vanilla extract
10 cups cubed bread (dipped in beaten egg)
1/2 cup golden raisins
Caramel sauce:
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
Powdered sugar
For bread pudding: Preheat oven to 350F. Whisk half-and-half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in raisins. Transfer mixture to 11x17-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester comes out clean, about 40 minutes.
Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
Sift powdered sugar over bread pudding. Serve warm with caramel sauce. Top with whipped sweet cream , if desired.
Bread pudding:
2 cups half-and-half
1 can (15 oz) pure pumpkin
1 cup (packed) + 2 T dark brown sugar
2 large eggs
1 1/2 t pumpkin pie spice
1 1/2 t ground cinnamon
1 1/2 t vanilla extract
10 cups cubed bread (dipped in beaten egg)
1/2 cup golden raisins
Caramel sauce:
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
Powdered sugar
For bread pudding: Preheat oven to 350F. Whisk half-and-half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in raisins. Transfer mixture to 11x17-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester comes out clean, about 40 minutes.
Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
Sift powdered sugar over bread pudding. Serve warm with caramel sauce. Top with whipped sweet cream , if desired.
Labels: desserts
Wednesday, December 06, 2006
Desserts: St. Nicholas Cookies
December 6 is the feast of St. Nicholas, patron saint of children (and the real life model for Santa Claus)
“Speculatus” is the traditional cookie baked for St. Nicholas day, full of spices and of lard, but in these no-trans fat days I use a “lighter” dough. Cookie cutters in the shape of a bishop are hard to come by so I made a cardboard template that is about 6 inches tall, from the tip of his bishop's mitre to the bottom of his full robes. Decorate with red and white icing, as well as candies and sprinkles for decorating the good saint's robes. This dough yields about 9 large cookies.
Whisk together thoroughly:
3 c. all-purpose flour
1 ½ t. baking powder
¾ t. baking soda
¼ t. salt
1 T. ground ginger
2 t. ground cinnamon
½ t. ground cloves
Beat on medium speed until well blended:
6 T (3/4 stick) unsalted butter, softened
¾ c. packed dark brown sugar
1 large egg
Add and beat until well combined:
½ c. molasses
2 t. vanilla
1 t. finely grated orange zest
Gradually stir the dry ingredients until well blended and smooth. Divide the dough in half. Wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours, to develop the flavors. (The dough can also be stored for up to 4 days, refrigerated. Return to room temperature before baking).
To bake, position a rack in the upper third of your oven. Preheat oven to 375. Line cookies sheets with parchment (or lightly grease pans). Place half of the dough on a lightly floured work surface. Very lightly sprinkle flour over dough and dust the rolling pin. Roll out to a scant ¼ inch thick. Lift the dough frequently and ad a bit of flour to work surface and rolling pin as necessary. Cut out cookies and transfer with a spatula to cookie sheet, spacing cookies about 1-½ inches apart. Roll dough scraps and continue cutting out cookies until all the dough is used.
Bake, 1 sheet at a time, until the edges of the cookies are just barely dark, 7 to 10 minutes. Rotate baking sheet halfway through cooking time to ensure even browning. Remove sheet from oven when done and let cookies stand on rack until they firm up slightly. Then remove them to a rack to cool.
“Speculatus” is the traditional cookie baked for St. Nicholas day, full of spices and of lard, but in these no-trans fat days I use a “lighter” dough. Cookie cutters in the shape of a bishop are hard to come by so I made a cardboard template that is about 6 inches tall, from the tip of his bishop's mitre to the bottom of his full robes. Decorate with red and white icing, as well as candies and sprinkles for decorating the good saint's robes. This dough yields about 9 large cookies.
Whisk together thoroughly:
3 c. all-purpose flour
1 ½ t. baking powder
¾ t. baking soda
¼ t. salt
1 T. ground ginger
2 t. ground cinnamon
½ t. ground cloves
Beat on medium speed until well blended:
6 T (3/4 stick) unsalted butter, softened
¾ c. packed dark brown sugar
1 large egg
Add and beat until well combined:
½ c. molasses
2 t. vanilla
1 t. finely grated orange zest
Gradually stir the dry ingredients until well blended and smooth. Divide the dough in half. Wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours, to develop the flavors. (The dough can also be stored for up to 4 days, refrigerated. Return to room temperature before baking).
To bake, position a rack in the upper third of your oven. Preheat oven to 375. Line cookies sheets with parchment (or lightly grease pans). Place half of the dough on a lightly floured work surface. Very lightly sprinkle flour over dough and dust the rolling pin. Roll out to a scant ¼ inch thick. Lift the dough frequently and ad a bit of flour to work surface and rolling pin as necessary. Cut out cookies and transfer with a spatula to cookie sheet, spacing cookies about 1-½ inches apart. Roll dough scraps and continue cutting out cookies until all the dough is used.
Bake, 1 sheet at a time, until the edges of the cookies are just barely dark, 7 to 10 minutes. Rotate baking sheet halfway through cooking time to ensure even browning. Remove sheet from oven when done and let cookies stand on rack until they firm up slightly. Then remove them to a rack to cool.
Labels: desserts
Desserts: White Chocolate Fudge
White chocolate is sooooo rich. Maybe that's why it's sooooo irresistable!
2 pkg (6 sq each) white baking chocolate
3/4 cup sweetened condensed milk
1 cup coarsely chopped almonds, toasted
1/2 cup dried cranberries
1 T grated orange peel
Line 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Microwave chocolate and milk in large microwavable bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted. Add almonds, cranberries and orange peel; stir until well blended.
Spread chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.
Lift fudge from pan, using foil handles. Cut into squares.
(Can be stored in sealed container for up to 3 weeks. Do not freeze.)
2 pkg (6 sq each) white baking chocolate
3/4 cup sweetened condensed milk
1 cup coarsely chopped almonds, toasted
1/2 cup dried cranberries
1 T grated orange peel
Line 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Microwave chocolate and milk in large microwavable bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted. Add almonds, cranberries and orange peel; stir until well blended.
Spread chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.
Lift fudge from pan, using foil handles. Cut into squares.
(Can be stored in sealed container for up to 3 weeks. Do not freeze.)
Labels: desserts
Tuesday, November 28, 2006
Desserts: Pumpkin Roll w/Cream Cheese Filling
One of the little old ladies at church makes this for every holiday church get-together. We always say, "Save room for Punkin Roll!"
CAKE:
powdered sugar
3/4 cup all purpose flour
1/2 t baking powder
1/2 t baking soda
1/2 t ground cinnamon
1/2 t ground cloves
1/4 t salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup chopped walnuts, optional
FILLING:
1 pkg (8 oz) cream cheese, softened
1 cup sifted powdered sugar
6 T butter or margarine, softened
1 t vanilla extract
powdered sugar
Preheat oven to 375F. Grease 15 x 10 jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a flour sack towel with powdered sugar; set aside.
Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. Beat eggs and sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if desired.
Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off wax paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate for 1 hour.
Sprinkle with powdered sugar before serving.
Makes 10 servings.
CAKE:
powdered sugar
3/4 cup all purpose flour
1/2 t baking powder
1/2 t baking soda
1/2 t ground cinnamon
1/2 t ground cloves
1/4 t salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup chopped walnuts, optional
FILLING:
1 pkg (8 oz) cream cheese, softened
1 cup sifted powdered sugar
6 T butter or margarine, softened
1 t vanilla extract
powdered sugar
Preheat oven to 375F. Grease 15 x 10 jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a flour sack towel with powdered sugar; set aside.
Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. Beat eggs and sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if desired.
Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off wax paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate for 1 hour.
Sprinkle with powdered sugar before serving.
Makes 10 servings.
Labels: desserts
Monday, November 27, 2006
Desserts: Holy Moly Pumpkin Pistachio Cannoli
4 oz mascarpone cheese
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 t pumpkin pie spice
1/2 cup chopped roasted pistachios
1/2 cup whipping cream
12 prepared cannoli shells
In a large bowl, stir together mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumkin pie spice until smooth. Stir in 1/2 cup of the nuts. Set aside.
In a chilled mixing bowl, beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours.
To serve, use pastry bag to pipe pumpkin filling into cannoli shells. Garnish with sprinkled powdered sugar and additional chopped pistachios.
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 t pumpkin pie spice
1/2 cup chopped roasted pistachios
1/2 cup whipping cream
12 prepared cannoli shells
In a large bowl, stir together mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumkin pie spice until smooth. Stir in 1/2 cup of the nuts. Set aside.
In a chilled mixing bowl, beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours.
To serve, use pastry bag to pipe pumpkin filling into cannoli shells. Garnish with sprinkled powdered sugar and additional chopped pistachios.
Labels: desserts
