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Arroz Dulce (sweet Rice)
Soak rice and raisins in water to cover 1/2 hour. Bring 2 cups water to boil in large saucepan. Drain rice and raisins and add to boiling water with cinnamon sticks and 1/4 cup sugar. Cook over low heat until rice is tender. Boil gingerroot in 1/2 cup water 5 minutes, strain and blend liquid with remaining 3/4 cup sugar, coconut cream, milk and vanilla. Add this mixture with butter to rice. Cover and cook over low heat until milk is absorbed, stirring every 5 to 10 minutes. Spoon into serving dish or individual custard cups, sprinkle with cinnamon and chill.
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Category: Desserts and sweets
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Bittersweet Chocolate Cheesecak
Bittersweet Chocolate Cheesecake with White Truffle Sauce. Heat oven to 275 degrees.
Lightly grease springform pan, 9 X 3 inches. Beat cream cheese and vanilla on medium speed in medium bowl until smooth. Gradually add sugar, beating until fluffy. Beat in flour. Beat in eggs, one at a time. Beat in chocolate; pour into pan. Bake about 1-1/4 hours or until center is firm. Cool 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover and refrigerate about 3 hours or until chilled. Meanwhile, prepare White Truffle Sauce. Remove cheesecake from side of pan. Let cheesecake stand at room temperature 15 minutes before cutting. Serve cheesecake with sauce and, if desired, fresh raspberries or strawberries. Refrigerate any remaining cheesecake. 12 SERVINGS; 415 CALORIES PER SERVING. WHITE TRUFFLE SAUCEHeat baking bar and margarine in heavy 2-quart saucepan over low heat, stirring constantly, until melted (mixture will be thick and grainy); remove from heat. Stir in whipping cream until smooth. Cover and refrigerate about 2 hours or until chilled.
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Category: Desserts and sweets
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Bittersweet Chocolate Chunk Cookies
For food processor method, place butter (cut up), sugar, brown sugar, egg, and vanilla into processor bowl; process about 10 seconds.
(Or in a mixer, cream softened butter with same ingredients.) Stir flour with baking powder and salt; blend into creamed mixture. Add nuts. Chop chocolate bars into small pieces; stir into dough. Drop by rounded teaspoon onto ungreased baking sheets. Bake at 375-F for 8 to 10 minutes or until light golden brown. Cool on racks. These cookies are delicious served warm when the chocolate is still soft. To reheat cookies in the microwave, process 2 or more cookies for 15 to 20 seconds.
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Category: Desserts and sweets
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Bittersweet Chocolate Coated Truffles
For Truffles: In double boiler, melt broken chocolate, stirring constantly.
(Or microwave 2 1/2 to 3 minutes on medium.) Remove chocolate from heat; blend in butter.
Stir in cream, then liqueur. Combine with chopped nuts or candied fruit if desired. Chill 10-15 minutes, stirring frequently until thick enough to hold a shape. Drop by heaping teaspoon or #70 scoop onto foil lined baking pan. Shape round, if desires. Cover and freeze 20-30 minutes to set truffles firm for dipping with chocolate. For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto, Kahlua, Creme de Menthe. For Coating: Melt chocolate as directed in basic truffle recipe. Remove from heat and stir in oil. Cool chocolate to 85-90-F for dipping.
Dip cold, firm truffle into melted chocolate, holding with a fork and spooning with several coats of chocolate. Place each onto foil lined baking pan. Decorate top with nuts, candied fruit, etc. Chill at least 2 hours to set chocolate. Roll in Ghirardelli Ground Chocolate, if desired.Place into tight container and store in cool, dry place to age for several days. Coats 12 truffles.
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Category: Desserts and sweets
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Braised Sweetbreads
PREHEAT OVEN TO 375F.
Pat the sweetbreads dry and peel and discard the most obvious membranes without breaking the sweetbreads into small pieces. Mix mace, salt and pepper with flour, and dust the sweetbreads, shaking off the excess. Heat the oil in a heavy, oven-proof frying pan over medium heat on the stove and add the sweetbreads. Cook until they are dark golden on both sides, about 5 minutes per side.
Do not crowd the pan or they won't brown. Tilt the pan and pour off any remaining oil and add the shallots, wine and broth and bring to a boil. Cover the skillet and transfer to the oven.
Turn temperature to 325F and cook 35 minutes, turning once. Remove pan from oven and use a slotted spoon to transfer the sweetbreads to a platter. Add the cream to the cooking juices and quickly boil the liquid until it starts to become sauce-like, about 10 minutes. Remove from the heat and whisk in the butter. When it's time for dinner, strain the sauce over the sweetbreads; decorate with slices of lemon.
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Category: Desserts and sweets
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Bulgar Sweet (lapsi)
1. In a saucepan, heat margarine and saute wheat and fellen seeds, stirring frequently, until the wheat is light golden brown; about 10 to 15 minutes.
Add raisins and cook until the raisins are swollen.
Remove saucepan from heat.
2.Carefully add nonfat milk, nonfat milk powder, sugar, saffron, and yellow food color.
Stir well, and bring to boil.
3.Reduce heat slightly, cover and cook until almost all the liquid has been absorbed.
4.Add cardamoms, nutmeg, and fold in.
Cover and cook on a very low heat for 20 minutes or until the wheat is cooked but still moist.
(Ass a little water if too dry.)
5.Garnish with almonds and serve.
(Can be used as a first course, as a cereal, or as dessert)
Nutrient Analysis (per serving): 181 calories 5.
7 g protein 31.
1 g carbohydrates 4.
3 g total fat 0.
7 g saturated fat 1.
5 mg cholesterol 75.
0 mg sodium
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Category: Desserts and sweets
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Chocolate Peanut Butter Cupcakes
Heat oven to 400. Grease bottoms only of 12 muffin cups, or line with paper baking cups. Mix baking mix, sugar, egg, 2/3 cup water and the peanut butter; beat vigorously 30 second. fill muffin cups about 2/3 full Bake unitl golden brown, about 15 minutes. Cool
Heat chocolate and margarine over low heat until melted. Stir in powdered sugar, vanilla and hot water. Spread about 1 teaspoon chocolate glaze over top of each muffin; dip into peanuts.
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Category: Desserts and sweets
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Peach Crisp
Place peaches in a lightly-greased 8-inch square baking dish; set aside. Combine flour, sugar, cinnamon, and salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle mixture evenly over peaches in prepared dish. Bake at 375 deg F for 45 minutes or until golden brown. Spoon into individual serving bowls; serve warm with whipped cream.
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Category: Desserts and sweets
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Peach Napoleons
Crust: sheet Pepperidge Farms Puffed Pastry Sheets Defrost and place on floured surface Roll out to measure 9 * 12 inches Cut into 6 rectangles, each measuring 3 * 6 inches Place on oiled baking sheet Pierce all pieces with a fork Brush each pastry with 1/2 tsp. of milk Bake at 350 for 20 - 25 minutes
WHIPPED CREAM:
Whip ingredients together until nearly double in volume and soft peaks form. Keep chilled until ready to assemble.
CARAMEL SAUCE: Combine all in a small, heavy saucepan and cook on high heat until sugar melts and mixture begins to bubble at the edges. REMOVE IMMEDIATELY. Whisk in very slowly whipping cream. Allow to cool.
TO ASSEMBLE:
With a sharp knife, carefully split each pastry into 2 layers. Place one layer on a plate, spoon some of the whipped cream mixture on top.
Place second pastry layer over peaches. Dust with powdered sugar and serve. Repeat with remaining pastries.
Notes: - I remove the skin from the peaches : - It may take some practice to get the caramel sauce just right, but the results of a perfected caramelizing technique produces a first-rate flavor.
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Category: Desserts and sweets
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Classic Apricot Sweet (mudur Chere)
Soak apricots in 2 cups water in heavy medium saucepan 5 hours. Add remaining ingredients to apricots and bring to boil. Reduce heat and simmer until thick, adding more water if syrup becomes gummy, about 15 minutes. Cool completely, cover and refrigerate. Remove cardamom, ginger and cinnamon before serving.
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Category: Desserts and sweets
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Creamed Sweetbreads
Soak the sweetbreads in cold water; drain and cover with the milk, bring to boiling point and simmer for 25 minutes. Cool, remove membrane and cut in small neat cubes. Make one cup of "white sauce" see next recipe. season it with 1 ts Worcestershire sauce 2 ts lemon juice 1/2 ts Salt 1/8 ts Pepper pn Cayenne Force the yolks of the cooked eggs through a strainer. Cut the whites in long strips, and add to the sauce. Add the sweetbreads and butter. Bring to boiling point and serve in patty shells or tart shells.
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Category: Desserts and sweets
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Frozen Milky Way Mousse With Bittersweet Choc Sauce
SAUCE: Combine whipping cream, sugar, unsweetened cocoa powder and unsalted butter in heavy medium saucepan. Bring to simmer over medium-low heat, whisking constantly until butter melts and sugar and cocoa dissolve. Remove from heat and whisk in vanilla extract and instant coffee powder. Cool sauce. (Can be prepared 1 week ahead. Cover and refrigerate.)
MOUSSE: Line 9x5x3-inch loaf pan with parchment paper. Combine Milky Way pieces, semisweet chocolate, unsweetened chocolate and unsalted butter in large heatproof bowl set over pan of simmering water. Stir condstantly until melted (mixture will look grainy). Remove bowl from over water and cool mixture slightly. Combine sugar and water in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat to high and boil syrup until temperature reaches 230F on candy thermometer. Meanwhile, beat egg whites and cream of tartar to soft peaks in bowl. Gradually pour boiling syrup into egg whites, beating until stiff peaks form and whites are cool, about 5 minutes. Using rubber spatula, fold whites into chocolate mixture in 2 additions. Beat chilled whipping cream and vanilla extract to soft peaks in medium bowl. Using rubber spatula, fold cream into chocolate mixture in 2 additions. Spoon mousse into prepared pan. Cover with plastic wrap and freeze until firm, at least 6 hours. (Can be prepared 1 week ahead. Keep frozen.) Heat sauce to lukewarm over low heat.
Remove plastic wrap from top of mousse. Invert mousse onto plater. Remove pan and peel off parchment paper. Slice mousse crosswise into 12 slices. Cut each diagonally into 2 triangles. For each serving, arrange 2 mousse triangles on plate; spoon warm chocolate sauce over and around mousse and serve.
Serves 12.
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Category: Desserts and sweets
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German Sweet Chocolate Cream Cheese Brownies
To prepare Brownie layer: Melt chocolate and margarine over very low heat or melt in microwave on HIGH for 2 minutes or until margarine is melted then stir until chocolate is completely melted. Stir sugar into chocolate, add eggs and vanilla stir until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 8-inch pan To prepare cheese topping: Mix cream cheese, sugar, egg and flour until smooth. Spoon over brownie mixture, swirl with knife to marbelize. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out almost clean (DO NOT OVERBAKE). Cool in pan; cut into squares. Makes 16 brownies.
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Category: Desserts and sweets
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Almond Poppy Muffins
PREHEAT OVEN TO 400F. Beat egg, salt and sugar until light and fluffy.
Add oil in a stream and continue beating. Beat in milk. Sift flour and baking powder together several times and add to batter, stirring until just mixed. Add nuts and poppy seeds. Bake in greased muffin tins for 20-25 minutes.
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Category: Muffins
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Altdeutsche Brotchen (old German Muffins)
Cream butter and sugar.
Beat in eggs, rum, vanilla, and milk.
Mix cinnamon, baking powder, and flour.
Add flour mixture to butter mixture.
Gently mix in almonds, orange rind, and raisins.
Pour batter into greased muffin tins, filling half full.
Bake at 375 degrees F.
for 25 to 30 minutes, or until browned.
Makes 18 muffins.
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Category: Muffins
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Apple And Cheddar Corn Muffins
1.Preheat oven to 400 F.
Line 12 muffin pan cups with paper baking cups.
2.In large bowl combine flour, cornmeal, and baking powder.
Add apples, corn, cheese, sugar, cinnamon, nutmet, stirring to combine.
In small bowl, beat eggs and oil; stir into flour mixture (do not overbeat.the mixture will be stiff).
3.Fill baking cups and bake in center of oven for 15 minutes.
Makes 12 muffins.
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Category: Muffins
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Apple And Oat Bran Muffins
In a med bowl stir together flour, oat bran, brown sugar, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside. In a small bowl combine buttermilk, egg whites, and oil, Add to dry ingredients; stir just till moistened. Stir in shredded apple. Store batter, tightly covered, in the refrigerator for up to 5 days. To bake, spray muffin cups with non-stick spray coating. Spoon about 1/4 cup batter into each muffin cup. Bake in a 375 deg F oven for 18-20 minutes or till a toothpick inserted near the center comes out clean. Makes 12 muffins.
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Category: Muffins
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Apple Bran Muffins
Combine bran, flour, baking powder, nutmeg and cloves; set aside.
Cream together milk, eggs, maple syrup, and butter; fold in flour mixture.
Stir in apples and raisins.
Pour into oiled muffin tins, and bake at 350 degrees until tops split, 15 to 25 minutes.
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Category: Muffins
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Apple Cheddar Muffins
* You should have 12 to 15 thin slices of unpeeled red apple for this recipe.
Preheat the oven to 400 degrees F. Cream the shortening and sugar together and add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly. Gradually stir the flour mixture into the shortening mixture. In this order, add the oats cheddar and pecans, mixing well after each addition. Gradually add the milk, stirring until all the ingredients are just moistened. Grease the muffin pans and fill each cup 2/3rds full of batter. Dip the apple slices in the melted butter and then into the cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven, or until golden brown.
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Category: Muffins
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Apple Cinnamon Muffins
Fat grams per serving: Approx.
Cook Time: :15 Preheat oven to 400F.
Grease bottom only of 12 medium muffin cups.
Beat egg slightly, stir in remaining ingredients just till moistened.
Divide batter evenly among cups.
Bake till golden brown, 15 to 17 minutes.
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Category: Muffins
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