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Happy Baking!
Luscious Lemon Layers
Fudge Fondue
Chocolate Fondue
Chocolate Cinnamon Fondue
SANTA'S WHITE FUDGE
Dulces de Naranja (Orange
Candy)
Pinto Bean Fudge
Old Time Fudge
Mocha Baked Alaska
Chocolate Mint Baked Alaska
Brownie Baked Alaska
Baked Alaska with Brazil
Nuts
BAKED ALASKA PEANUT S'MORES
Baked Alaska
Baked Alaska
Key Lime Cheesecake Squares
Pecan Toffee Tarts
Better Than Sex Pie
Chocolate Coconut Truffles
CHERRY S'MORES
1 cup flour
1/2 cup butter
1/2 cup chopped pecans
Mix like biscuit dough and press into 8x8 inch baking pan. Bake at 400'F
for
20 minutes or until brown.
Mix together:
8 oz. of cream cheese
1 cup powdered sugar
1 cup whipped topping
Spread over first layer while still warm.
Make a small box of "Cook and Serve" lemon pudding according to directions.
(You will need egg yolks, water and sugar as called for.)
Cool some and spread over two previous layers. Cool and top with more
whipped topping.
(Also excellent when made using chocolate pudding instead of lemon)
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12 ounce HERSHEY'S Chocolate Chips
-(Semi-Sweet)
3/4 cup Milk
14 ounce Sweetened condensed milk
- (not evaporated
milk)
ASSORTED FONDUE DIPPERS
Cake pieces
Marshmallows
Cherries
Grapes
Mandarin orange segments
Pineapple chunks
Strawberries
Fresh fruit slices
In heavy saucepan, combine chocolate chips, milk and sweetened
condensed milk. Cook over low heat, stirring constantly, until
chocolate chips are melted and mixture is hot. Pour into fondue pot
or chafing dish; serve warm with Assorted Fondue Dippers. About 3
cups fondue.
Hershey Foods Corporation.
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8 ounce Chopped semisweet chocolate
1 can (14 oz) sweetened condensed
Milk
1/3 cup Milk
DIPPERS
Angel cake
lb Cake
Brownie squares
Marshmallows
Dried apricots
Whole strawberries
Banana slices
Pineapple chunks
Melt chocolate. Stir in condensed milk and milk; heat through.
Transfer to fondue pot; keep warm. Serve immediately. Stir in
additional warm milk as needed to thin.
Better Homes and Gardens Holiday Appetizers 1995
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1/4 cup Margarine
8 ounce Bittersweet chocolate
1/4 cup Flour
2 cup Light corn syrup
1/4 cup Kahlua
1/2 tsp. Cinnamon
Melt margarine and chocolate. Whisk in flour until blended; cook 1
minute, stirring. Remove from heat, blend in cinnamon. Pour into
fondue dish; keep warm
Suggested dippers: bananas, strawberries, oranges, low fat pound cake.
Makes 3 cups.
NOTE: If not used immediately, place heavy duty plastic wrap on
surface of container.
1 tablespoon serving size Per serving: 77 cal., 0.3g pro., 2.4g (28%)
fat, 13.9g carb., 0g fiber, 0 mg chol., 28 mg sod., 2 mg calcium.
Cooking Light Nov. / Dec. 95
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Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 cup
Sugar
1/2 cup
Sour cream
1/3 cup
White corn syrup
2 Tbs.
Margarine
1/4 tsp.
Salt
2 tsp.
Vanilla
1/4 cup
Candies cherries, chopped
1 cup
Pecans, chopped
In large heavy skillet, mix first 5 ingredients; cook to softball stage
or 236
F. Remove from heat; let stand 15 minutes. Add vanilla and beat;
add cherries
and nuts. Pour into buttered 8x8 inch pan.
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Recipe By : Jo Anne
Serving Size : 32 Preparation Time :0:45
Categories : Candies
Ethnic
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 cups
sugar
1/4 cup
water
1 cup
evaporated milk -- undiluted
1 dash
salt
2 teaspoons
orange peel -- grated
1 cup
black walnuts -- chopped
Put 1 cup sugar into a HEAVY skillet and stir slowly with a wooden spoon
over
medium heat until the sugar is melted and caramelized to a golden brown
color.
Add the water and stir until the sugar is completely dissolved. Add
the
remaining 2 cups sugar, evaporated milk and salt. Place over low heat
and stir
constantly until the mixture boils. Cook, stirring frequently, until
it reaches
the soft ball stage (236 degrees). Remove from heat; cool to lukewarm.
Do not
stir. Add the orange peel and nuts. Beat vigorously until the candy
loses its
gloss and will hold its shape when dropped from a spoon. Pour into
lightly
greased (margarine) 8 x 8 inch baking dish. Cool until set. Cut into
squares
before the candy becomes too firm.
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2/3 cup Canned milk (or light cream)
1 1/2 cup Mini marshmallows
1 1/2 cup Strained pinto beans
1 ts Vanilla
1 2/3 cup Sugar
1/2 cup Nuts
1 1/2 cup Chocolate chips
Combine sugar and milk in kettle. Boil 5 minutes, stirring
constantly. Add remaining ingredients and stir until marshmallows
melt. Pour into buttered pan; cool and cut into squares.
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3 cup Sugar
1 cup Whipping cream
3 oz Chocolate, unsweetened
1 ds Salt
2 ts Corn syrup
3 Tbs. Butter
1 1/2 ts Vanilla
3/4 cup Pecans
Use a 3 qt pan. Butter sides of the pan. Combine sugar,
cream, chocolate, salt
and the corn syrup. Heat over medium heat. Stir constantly
until the sugar
dissolves, the chocolate melts and mix comes to boiling. Cook
to soft-ball
(234F). Stir only if necessary. Immediately remove from
the heat. Add the
butter, and cool to lukewarm (110F) without stirring. Add
vanilla and pecans,
beat until thick. Spread in a buttered shallow pan.
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Recipe By : The Dairy Cookbook; Culinary Arts
Institute; copyright 1941
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
layer sponge cake
3
egg whites
6 tablespoons
confectioner's sugar
1 teaspoon
vanilla
1 1/2 pints
Mocha Ice Cream, frozen in a brick shape
Place a layer of sponge cake which is cut a little larger than the brick
of
ice cream, on a board covered with heavy brown paper. Beat egg
whites
until stiff, add sugar gradually and continue beating. Add vanilla.
Unmold mocha ice cream onto the cake. Cover thickly with meringue.
Place on baking sheet and brown under broiler heat. Serve at
once. Serves 6
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Crust
3 tsp. Butter
1/2 cup Mint chocolate chips; nestles
1/2 cup Chocolate wafer crumbs
Filling
2 Tbs. Corn syrup
3 pint Vanilla ice cream; softened
4 ea. Egg whites; large
3/4 cup Sugar
1 cup Mint chocolate chips; nestles
2 Tbs. Heavy cream
Meringue
1/2 tsp. Cream of tartar
CRUST: Combine over hot (not boiling) water, 1/2 cup mint chocolate
chips
and butter. Stir until chips are melted and mixture is smooth.
Add
chocolate wafer crumbs; stir until well blended. Press into bottom
of
9 inch spring form pan; freeze until firm.
FILLING: Combine over hot (not boiling) water, remaining 1 cup of chips,
corn
syrup, and heavy cream. Stir until chips are melted and mixture is
smooth. Cool
to room temperature. In a large bowl, whip the ice cream until smooth
but not
melted. Gradually stir in chocolate mixture (flecks will appear in
ice cream).
Spoon into center of crust, mounding high in center and leaving 3/4
inch edge.
Using spatula, smooth to form dome. Freeze until firm. Remove sides
of pan.
Preheat oven to 450 degrees F.
MERINGUE: In a large bowl, combine egg whites and cream of tartar;
beat until
soft peaks form. Gradually add sugar, beat until stiff peaks form.
Spread
meringue over ice cream and crust to cover completely; swirl to decorate.
Bake
at 450 degrees F. for 4 to 6 minutes or until lightly browned. Serve
IMMEDIATELY
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1 qt
Strawberry or vanilla ice
cream
1/2 c
Butter or margarine
softened
2 c
Sugar -- divided
2
Eggs
1 c
All-purpose flour
1/2 t
Baking powder
1/4 t
Salt
2 tb
Cocoa
1 t
Vanilla extract
5
Egg whites
Strawberry halves
Recipe by: Southern Living Line a 1 quart freezer proof bowl (about
7 inches in
diameter) with wax paper, leaving an overhang around the edges. Pack
ice cream
into bowl, and freeze until very firm. Cream butter; gradually
add 1 cup sugar,
beating well at medium speed of an electric mixer. Add eggs, one at
a time,
beating after each addition. Combine flour, baking powder, salt, and
cocoa; add
to creamed mixture, mixing well. Stir in vanilla. Pour batter into
a greased and
floured 8 inch round cake pan. Bake at 350 degrees for 25 to 30 minutes
or until
a wooden pick inserted in center of cake comes out clean. Cool cake
in pan 10
minutes. Remove cake from pan, and let cool completely on a wire rack.
Place cake on an ovenproof wooden board or serving dish. Invert bowl
of ice
cream onto cake layer, leaving wax paper intact; remove bowl. Place
ice
cream topped cake in freezer. Beat egg whites until frothy; gradually
add 1 cup
sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar
dissolves (2 to 4 minutes). Remove ice cream topped cake from
freezer, and peel
off wax paper. Quickly spread meringue over entire surface, making
sure edges
are sealed. Bake at 500 degrees for 2 to 3 minutes or until the meringue
peaks
are lightly browned. Arrange strawberry halves around edges, and serve
immediately before the ice cream melts
Yield: 10 to 12 servings.
NOTE: After meringue is sealed, the dessert can be returned to the freezer
and
baked just before serving. Brownie Baked Alaska will keep in the freezer
up to 1
week
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Recipe By : The Dairy Cookbook; Culinary Arts
Institute; copyright 1941
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
sponge cake
1 pint
ice cream
3/4 cup
sliced Brazil nuts
3
egg whites
salt
3 tablespoons
sugar
1 teaspoon
vanilla
Remove center from top of cake, leaving a shell at least 3/4 inch thick.
Fill with ice cream and sprinkle 1/2 cup sliced nuts over ice cream.
Beat egg whites until stiff but not dry; beat in salt, sugar and vanilla
gradually. Spread on top of cake and sprinkle with remaining
Brazil
nuts. Bake in very hot oven (450 degrees F) until light brown,
about 5
minutes. Serve at once. Serves 6
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Recipe By : Gourmet, July 1994
Serving Size : 8 Preparation Time :0:45
Categories : Desserts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups
graham cracker crumbs -- about 1/3 pound
6 tablespoons
unsalted butter -- melted -- (3/4 stick)
2 tablespoons
sugar
1/3 cup
sugar
1 1/2 pints
premium chocolate ice cream -- softened slightly
1/2 cup
salted roasted peanuts -- chopped
2 large
egg whites
Preheat oven to 350 F. In a bowl stir together crumbs, butter, and 2
tablespoons
sugar and reserve about one fourth mixture. Press remaining mixture
onto bottom
of flameproof 8 inch square baking pan. Bake crust 12 minutes, or until
golden,
and cool in pan on a rack. In a bowl stir together ice cream
and peanuts and
spread on crust. Sprinkle reserved crumb mixture evenly on top, pressing
lightly. Freeze ice cream mixture, covered with foil, overnight. Preheat
broiler. In metal bowl combine egg whites and remaining 1/3 cup sugar
and set
over a pan of simmering water. Stir mixture just until sugar is dissolved.
Remove bowl from heat and with an electric mixer beat meringue until
it holds
stiff glossy peaks. Spread meringue over ice cream and broil
under preheated
broiler about 4 inches from heat until golden, about 30 seconds. Freeze
dessert,
uncovered, 30 minutes to harden meringue and if desired freeze, covered,
overnight. Cut dessert into 4 squares and halve each square diagonally
into
triangles. Serves 8.
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Recipe By : Cooking Light, Jul. / Aug. 1995,
page 105
Serving Size : 9 Preparation Time :0:15
Categories : Desserts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 cup
sifted cake flour
1/2 teaspoon
baking powder
1/8 teaspoon
salt
2
egg yolks
1/2 cup
sugar
2 tablespoons
water
1 teaspoon
vanilla extract
3
egg whites -- at room temperature
1/4 cup
sugar
Vegetable cooking spray
3 tablespoons
seedless raspberry jam
1/2 gallon
raspberry vanilla swirl frozen yogurt -- (1 container)
4
egg whites -- at room temperature
1/2 teaspoon
cream of tartar
1/3 cup
sugar
3 tablespoons
water
Raspberries -- (optional)
Mint leaves -- (optional)
Combine the first 3 ingredients in a bowl; stir well, and set aside.
Beat 2
egg yolks in a large bowl at high speed of a mixer for 2 minutes. Gradually
add 1/2 cup sugar, beating until thick and pale (about 2 minutes).
Add 2
tablespoons water and vanilla, beating at low speed until blended.
Add the
flour mixture, and beat well.
Beat 3 egg whites at high speed of a mixer until foamy. Gradually add
1/4
cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently
stir one fourth of egg white mixture into batter; gently fold in remaining
egg white mixture.
Pour batter into an 8 inch square baking pan coated with cooking spray.
Bake at 350 degrees for 20 minutes or until cake springs back when
touched
lightly in center; let cool 5 minutes in pan on a wire rack. Loosen
cake
from sides of pan, using a narrow metal spatula, and turn out onto
wire
rack; let cool completely.
Place cake, bottom side up, on an ovenproof platter. Spread jam over
cake.
Cut container of frozen yogurt in half; reserve one half for another
use.
Cut remaining half of frozen yogurt into 1 inch thick slices. Arrange
frozen yogurt slices over jam; cover and freeze at least 15 minutes.
(You
can assemble recipe to this point one day ahead and store, covered,
in the
freezer.)
Beat 4 egg whites and cream of tartar at high speed of a mixer until
stiff
peaks form; set aside. Combine 1/3 cup sugar and 3 tablespoons water
in a
saucepan, and bring to a boil. Cook, without stirring, until candy
thermometer registers 238 degrees. Pour sugar mixture in a thin stream
over
egg whites, beating at high speed. Spread meringue over yogurt slices
and
around sides of cake (yogurt and cake should be completely covered
with
meringue). Bake at 500 degrees for 2 minutes. Yield: 9 servings.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve immediately.
NOTES : flavored jam. Garnish with fresh raspberries and mint
leaves, if
desired.
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ICE CREAM
1 cup
Sifted all-purpose flour
2/3 cup
Sugar
1/4 cup
Shortening
1/2 cup
Milk
1 1/2 teaspoons Baking powder
1/2 teaspoon
Salt
1 teaspoon
Vanilla extract
1
Egg
1 quart
Brick ice cream
MERINGUE TOPPING
8
Egg whites at room temp.
1 pinch
Salt
3/4 cup
Superfine sugar
Grease and flour lightly a 9" square pan. Sift together the flour, sugar,
baking
powder, and salt in a mixing bowl. Add the shortening and milk. Beat
1 1/2
minutes with a mixer on low speed or 225 strokes by hand. Add in the
egg and
vanilla and beat for another 1 1/2 minutes. Pour into pan and bake
at 350F for
20 to 25 minutes, or until a toothpick inserted into cake comes out
clean. Cool.
Place cake on a cookie sheet and cut strips 2 inches wide from each
side of
cake. Put ice cream on top of cake and completely cover both the cAke
and the
ice cream with meringue. Seal meringue to edges. Bake at 450F for 5
minutes, or
until lightly browned. Serve at once.
MERINGUE TOPPING: Beat the egg whites and salt until they form soft
peaks.
Still beating, slowly pour in the sugar and continue to beat for about
5
minutes, until the egg whites are stiff and glossy. Immediately spread
over
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CRUST
1/2 cup crushed graham wafers or wafer crumbs
1/2 cup crushed vanilla wafers or wafer crumbs
1/4 cup ground almonds or crushed pecans
1/4 cup margarine
vegetable spray
2 Tbs.. all-purpose flour
FILLING
8 oz. cream cheese
1/2 cup granulated sugar
1 large egg
1/2 cup lime juice, freshly squeezed
2 tsp. grated lime zest
Preheat oven to 350 F.
CRUST
In a mixing bowl, combine wafer crumbs and almonds, mix well. Cut in
margarine,
using a pastry blender or a fork until mixture is crumbly. In a 8"
x 8" oven
proof baking dish, spray bottom and sides with a vegetable spray. Sprinkle
with
flour and shake to lightly coat dish. Shake off any excess flour and
discard.
Press wafer mixture firmly in bottom of dish. Place dish in the refrigerator
or
freezer portion for about 1/2 hour to chill.
FILLING
In a mixing bowl, using an electric mixer, beat softened cream cheese,
sugar,
egg and lime juice until smooth and creamy. Add lime zest and mix again.
Pour
mixture over chilled crust and spread evenly. Bake in preheated 350
F oven for
20 to 25 minutes or until cheese cake is set. Remove from oven and
cool on a
wire rack Chill in refrigerator before cutting into squares.
If you wish to
decorate the cheese cake squares, cut and place a 1/2 of a red or green
Maraschino cherry in each square, or you may wish to use a small piece
of lime
or a fresh strawberry.
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Crust:
1 cup butter
170 grams (6 oz) cream cheese
2 cups flour
Filling:
2 eggs
2 tablespoons melted butter
1/4 teaspoon vanilla
1-1/2 cups brown sugar
1 cup nuts (if you don't have pecans, walnuts will do)
Crust: Cream butter, cream cheese and flour mixture with fingers until
blended.
Form balls about one inch in diameter and press into miniature muffin
pans.
Filling: Mix eggs, butter, vanilla, brown sugar, and nuts together:
Place one
full teaspoon in uncooked crust. Bake for 25 to 20 minutes at 175C
(350F)
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First Layer:
1/2 cup margarine
2 Tbs.. sugar
1 cup flour
1 cup nuts
Second Layer:
8 oz cream cheese
1 cup powdered sugar
1 cup cool whip
Third Layer:
2 pkg. instant pudding; any - flavor
3 cup milk
Fourth Layer:
1 cup cool whip
shaved chocolate
nuts; chopped
First Layer: Mix and pat into 9 x 13 pan. Bake at 325°
for 12 - 15 minutes.
This crust does not brown. Second Layer: Cream 8 oz cream
cheese with 1 cup
powdered sugar. Blend in 1 c cool whip. Spread over cool crust.
Save more for
the top of the pie. Third Layer: Mix 2 pkg. instant pudding,
any flavor with 3
cup milk. Pour over cheese layer. Fourth Layer: Spread
remaining cool whip
over top and garnish with shaved chocolate or nuts. Refrigerate
until it sets
and to serve.
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Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
High quality semisweet chocolate
(preferably Belgian or French)
1/2 cup
Heavy cream
8 tablespoons Softened
unsalted butter - (1 stick) -- cut into
chunks
1 teaspoon
Vanilla
3/4 cup
Shredded coconut -- toasted in an
oven for 2 to 3 minutes
Melt 1 pound of chocolate, slowly stirring, in a double boiler.
Warm the cream
in a large saucepan but do not scorch. Remove the chocolate from
the heat, cool
slightly, then combine with the heavy cream. Stir the butter
into the
chocolate cream mixture and refrigerate until firm but still pliable,
about 20
minutes. Transfer the chocolate to a pastry bag fitted with a
large straight
tip and pipe into teaspoon size mounds onto a waxed paper covered cookie
sheet,
or use a spoon to dole out teaspoon size mounds. Refrigerate
the entire pan
until the chocolate is hard to the touch.
When the chocolate is sufficiently firm (this can be done a day
or 2 ahead)
remove the chocolate from the refrigerator and, working quickly to
prevent
melting, roll the chocolate mounds into balls, then chill the balls
again until
firm. In a food processor fitted with a metal blade, pulse the
coconut briefly
to make it a little finer so that it will adhere better to the truffles.
When
firm, roll each truffle in the coconut, pressing firmly to make sure
the coconut
sticks. At this point you can refrigerate the truffles for as
much as a day,
until you are ready to dip them.
Melt the remaining chocolate in the double boiler. Remove
the double boiler
from the heat and using a wire dipping spoon, or a regular teaspoon
and your
hands in latex gloves, dip each coconut covered truffle briefly into
the melted
chocolate. Place on a cake rack set over a cookie sheet until
dry, and
refrigerate until firm. You may scrape up any chocolate that
has dripped on the
cookie sheet and return it to the dipping pot for more dipping.
The truffles
will keep for several weeks if refrigerated in a covered container.
This
recipe yields 70 to 75 truffles.
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1 bar (7 oz.) chocolate candy broken into 8 sections
8 graham cracker squares
8 large marshmallows
1 cup Cherry or Light Cherry Fruit Filling
Place one piece candy on each cracker. Microwave, 4 crackers
at a time, on
HIGH (100%) 45-60 seconds. Place one marshmallow on each cracker.
Microwave 15-30
seconds until = soft. Top each cracker with a spoonful of cherry
filling. Makes
8 servings. Prep time: 3 minutes Cook time: 4 minutes
Notes: Try this recipe with Peach, Raspberry, Blueberry or Strawberry
filling,
too!
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