Wednesday, May 17, 2006


Creamy Tropical Dessert



Escape to the Tropics whenever you please with this chilled pineapple and kiwifruit delight.


Almond Pastry (See Below)

1
package (8 ounces) cream cheese, softened

2/3
cup sugar

1
teaspoon vanilla

1
can (20 ounces) crushed pineapple, drained and 1 cup juice reserved

1 1/2
cups whipping (heavy) cream

2
cups miniature marshmallows

1
tablespoon cornstarch

1
cup kiwifruit slices or strawberries, quartered


1.
Prepare Almond Pastry.

2.
Mix cream cheese, 2/3 cup sugar and the vanilla in large bowl. Reserve 1/2 cup pineapple. Stir remaining pineapple into cream cheese mixture. Beat whipping cream in chilled medium bowl with electric mixer or high spreed until stiff. Fold whipped cream and marshmallows into cream cheese mixture. Spread over crust. Cover and refrigerate at least 8 hours, but no longer than 48 hours.

3.
Gradually stir reserved 1 cup pineapple juice into cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool. Fold in reserved pineapple and the kiwifruit. Cut dessert into about 2 1/2-inch squares. Serve with fruit mixture. Immediately refrigerate any remaining dessert after serving

link:

Pear-Pecan Tart



No fancy equipment required. Use a pizza pan to build this tart of orange glaze, cream cheese, fresh fruit and rich pecans.


Butter Crust (See Below)

Orange Tart Glaze (See Below)

2
packages (3 ounces each) cream cheese, softened

4
cups sliced pears (4 to 5 medium)

1/2
cup chopped pecans


1.
Make Butter Crust and Orange Tart Glaze.

2.
Beat cream cheese until smooth; spread on cooled crust. Arrange pears on cream cheese. Sprinkle with pecans. Spoon Orange Glaze over top. Refrigerate about 2 hours or until set. Store covered in refrigerator.


Butter Crust






1 1/3
cups Gold Medal® all-purpose flour

1/3
cup packed brown sugar

2/3
cup butter or margarine, softened


1.
Heat oven to 400ºF. Grease and flour 12-inch pizza pan. Mix flour and brown sugar in medium bowl. Cut in butter, using fork or pastry blender, until crumbly. Press firmly and evenly against bottom and side of pan. Bake 10 to 15 minutes or until light brown; cool.


Orange Tart Glaze






1
cup sugar

3
tablespoons cornstarch

1/4
teaspoon salt

1
cup orange juice

1/2
cup water


1.
Mix sugar, cornstarch and salt in 1-quart saucepan. Gradually stir in orange juice and water. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; cool.

link:


White Chocolate Mousse



Spoon it up! Enjoy this elegant dessert by the spoonful. Its creamy, whipped texture and white chocolate flavor are sure to please.


4
egg yolks

1/4
cup sugar

1
cup whipping (heavy) cream

1
cup white baking chips

1 1/2
cups whipping (heavy) cream

Chocolate curls, if desired


1.
Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.

2.
Heat 1 cup whipping cream in 2-quart saucepan over medium heat just until hot. Gradually stir at least half of the cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).

3.
Stir in baking chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.

4.
Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold refrigerated mixture into whipped cream. Spoon mixture into parfait or wine glasses. Garnish with chocolate curls. Store covered in refrigerator.

link:

Banana Boston Cream Dessert





Bisquick® mix and instant pudding make this showstopper of a dessert a piece of cake!


Pudding Topping (See Below)

1 1/2
cups Original Bisquick® mix

1/2
cup sugar

1/3
cup milk

2
tablespoons baking cocoa

2
tablespoons butter or margarine, melted

1/2
teaspoon vanilla

2
eggs

2
medium bananas

1/4
cup chocolate or fudge topping


1.
Make Pudding Topping. Heat oven to 350°F. Grease and flour round pan, 9x1 1/2 inches.

2.
Beat remaining ingredients except bananas and chocolate topping on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.

3.
Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour. Serve cake topped with pudding and bananas. Drizzle with chocolate topping. Cover and refrigerate any remaining dessert.
link:

White Chocolate Shortcakes with Raspberries



Roll out and bake up these tempting white chocolate shortcakes, then fill and top them with sweet red raspberries.


4
cups raspberries or sliced strawberries

1/4
cup sugar

2 1/3
cups Original Bisquick® mix

1/2
cup milk

3
tablespoons sugar

2
tablespoons butter or margarine, melted

2
ounces white baking bars (white chocolate), finely chopped


1.
Heat oven to 425ºF. Toss raspberries and 1/4 cup sugar. Let stand 10 minutes.

2.
Meanwhile, stir together remaining ingredients until soft dough forms. Turn dough onto surface dusted with Bisquick. Knead 10 times. Roll 1/2 inch thick. Cut with 3-inch cutter. Place about 2 inches apart on ungreased cookie sheet.

3.
Bake 8 to 10 minutes or until golden brown. Fill and top shortcakes with raspberries.




link:

Friday, May 12, 2006




Chocolate Amaretti Cake
(serves 10-12)




6 oz. semisweet chocolate, coarsely chopped

1 cup almonds

1 cup amaretti cookies, crushed

1/2 cup unsalted butter, room temperature

2/3 cup sugar

4 eggs

cocoa powder

Preheat oven to 350 degrees F.
Preheat oven to 350 degrees F.

Amaretti di Saranno Cookies

Butter a 9" round bake pan.
Line the bottom with waxed paper. Butter the paper.

Melt the chocolate. Stir until smooth.

In a food processor, process the almonds and cookie crumbs until finely ground.

Transfer to a bowl.

Process the butter and sugar until smooth.

With the motor running, add the eggs, one at a time.

Add the nut mixture and the chocolate. Blend well.

Pour into prepared pan.

Bake about 30 minutes, until the center is slightly puffed.

Let cool in the pan on a rack for 15 minutes.

Invert onto a serving platter and remove the paper.

Let cool completely.

Just before serving, dust the top with cocoa powder

link:

Banana Split Cake


Recipe Rating:
Prep Time: 15 min
Total Time: 5 hr 15 min
Makes: 24 servings


Nutrition Information
Kraft Kitchens Tips
Ratings and comments
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1-1/2 cups HONEY MAID Graham Cracker Crumbs

1-1/4 cups sugar , divided

1/2 cup (1 stick) butter , melted

2pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened

1can (20 oz.) crushed pineapple , drained

6medium banana s, divided

2cups cold milk

2pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

2cups thawed COOL WHIP Whipped Topping , divided

1cup PLANTERS Chopped Pecans


MIX crumbs, 1/4 cup sugar and butter; press firmly onto bottom of foil-lined 13x9-inch pan. Freeze 10 min.

BEAT cream cheese and remaining 1 cup sugar in bowl with electric mixer until well blended. Carefully spread cream cheese mixture over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup whipped topping; spread over banana layer in pan. Top with remaining whipped topping; sprinkle with pecans. Refrigerate 5 hours. Just before serving, slice remaining 2 bananas; arrange over dessert.

link:

Thursday, May 11, 2006


Sweet Potato Pie





Sweet potatoes -- 2 eggs -- ½ stick margarine -- ½ cup brown sugar -- pie crust




Boil sweet potatoes until done, peel the skins off (after boiling). Mash with beaten eggs, amrgarine, and brown sugar. Add pumpkin pie spices (cinnamon, nutmeg, ginger), pour in unbaked pie crust and bake at 350 degrees until a knife in the center comes out clean

(about 45 minutes).


link:

Friday, March 31, 2006





Flan





1 egg
1 small glass of milk
1 desert spoon of caramel
2 desert spoon of sugar

stepshttp://www.care2.com/channels/solutions/food/780


1: In a metal flan mould (you can buy them in most Ferreterías or in the kitchen utensils department of a department store or large supermarket), burn the desert spoon of sugar with one dst spoon of water. Stir over a strong heat until the sugar and water becomes a brown coloured caramel. If you want to skip this step, you can find ready-made caramel in most Spanish supermarkets.

2: Beat the egg with the 2 desert spoons of sugar. Beat well, add the glass of milk, and beat some more.

3: Pour the mixture into the metal mould over the caramel, and put the mould (or moulds if you have made various) into a pan of simmering water. Make sure the level of water is lower than the moulds, so that no water spills into the flan mixture. Let the flan cook like this until it is ready. To test, put a sharp knife into the middle of the mixture. If it is clean when you take it out, the flan is cooked.

Wednesday, March 29, 2006


Black Rice Pudding



Black rice turns its cooking liquid purple, and this rich, creamy pudding will become a luscious lavender.

1 cup raw black rice
2 1/4 cups water
1 1/2 cups half-and-half
3/4 cup canned cream of coconut
1/2 teaspoon rose water or vanilla extract
1/4 teaspoon salt
1 cup whipping cream
1/2 cup chopped pistachio nuts

Place rice and water in a saucepan and bring to a boil. Reduce heat and simmer, covered, 55 minutes.

Stir in the half-and-half and cream of coconut. Slowly simmer 1 hour, stirring occasionally.

Stir in rose water or vanilla extract and salt. Chill completely.

Serve topped with whipped cream and pistachio nuts as garnish.

Yields 12 servings.

link:

Chewy Peanut Butter Chocolate Chip Cookies



Original recipe yield: 2 dozen.

Prep Time:
15 Minutes
Cook Time:
15 Minutes
Ready In:
1 Hour
Servings:
24 (change)

INGREDIENTS:

* 1/2 cup butter, softened
* 1/2 cup peanut butter
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 2 eggs
* 2 tablespoons light corn syrup
* 2 tablespoons water
* 2 teaspoons vanilla extract
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 2 cups chopped semisweet chocolate

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
3. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

links:

Tuesday, March 28, 2006



Porcupin Peanut Butter Balls



ingredients:
P1 C. Peanut butter
1/2 C. Sweetened condensed milk
1/4 C. Powdered sugar
Peanuts or Pecans, chopped

Preparation:
Mix all ingredients thoroughly. Roll into tablespoon sized balls. Place the chopped nuts in bowl and roll each ball in the nuts until coated. Refrigerate until served.

Fun variation: Dip peanut butter balls in melted semisweet chocolate to make Buckeyes. Cool on waxed paper. Refrigerate until served.

Serves: 16

link:

Cappuccino Pound Cake




Ingredients:
3/4 c Oil
1/2 c Honey
1 c Sugar
4 Eggs
1/2 c Milk
1/2 c Sour cream
1 tb Creme de cacao
1 tb Kahlua
2 c Flour
1/2 c Cocoa
2 ts Baking powder
1 ts Baking soda
1 tb Instant coffee
2 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Ground cloves

Coffee kahlua cream glaze
1 c Cream
1 ts Instant coffee
2 tb Sugar
1 tb Kahlua

Preparation:
Mix all wet ingredients together and beat for 4 minutes with electric mixer. Mix all dry ingredients together and add to wet mixture, mix well. Spread into greased and floured tube pan. Bake at 325~F for 1 hour 10 minutes. Coffee Kahlua Cream Glaze: Beat all ingredients until stiff and spread over cool cake.

link:

Monday, March 27, 2006


Fudge Candy




Ingredients:
4 1/2 c Sugar
1 cn Evaporated milk
3 pk Chocolate chips (12 oz ea)
7 oz Marshmallow cream
1/2 lb Margarine
2 c Nuts
1 ts Vanilla

Preparation:
Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring often. (rolling boil) Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine. Cream margarine and marshmallow together and add chocolate chips. Pour hot mixture over chocolate mixture. After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in refrigerator. Cut into squares before firm. This recipe makes about 5 lbs of fudge. Yield 25.

link: