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Dessert Cornbread
Combine dry ingredients. Combine wet ingred. Mix together. Mixture will be quite watery. Pour into greased pan or dish (8" x 8", or something similar). Bake for 30 min. at 325 degrees, or until top is springy when gently touched. Serve hot in a bowl or dish. The center will be somewhat like custard, so you might not wish to eat it in your hand like you would a piece of bread. It may be served with honey, jam, or milk, or plain.
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Dessert Crepe Batter
Put eggs, milk and water into a bowl and whisk until combined. Gradually add the flour, whisking constantly until the mixure is smooth. Add the liqueur and the butter and whisk again. Put a strainer over a bowl and pour the batter into the strainer, insuring a smooth batter.
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Cherry Oat Dessert Squares
Preheat oven to 400-degrees. In large mixing bowl mix sugar, nuts, oats, margarine and flour until crumbly. Reserve 1-1/2 cups. Press remainder into bottom of 9-inch square baking dish. Stir cinnamon into cherry filling. Spread over crust. Sprinkle reserved crumbs over top, pressing lightly. Bake for 20 to 25 minutes or until lightly browned. Cool. Cut into squares.
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Easy Rhubarb Dessert
Mix cake as instructed on package. Pour batter into a greased 13" x 9" x 2" baking pan. Spread rhubarb over batter. Sprinkle with sugar; pour cream over top. Do not mix. Bake at 350 degrees for 35-40 minutes or until cake tests done. Yield: 12-16 servings.
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Flag Dessert
Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside. Line bottom of 12 x 8 inch glass baking dish with 8 slices of cake. Top with 1 cup sliced strawberries, 1 cup of the blueberries, then half of the whipped topping. Place remaining cake slices over whipped topping. Spread remaining whipped topping over cake. Place strawberry halves and remaining 1/3 cup blueberries over whipped topping to create a flag design. Refrigerate until ready to serve. Makes 15 servings.
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Flan Cuban Dessert
Stir eggs enough to mix the yolk and white. Add the rest of the ingredients (except for the 9 tbl of sugar and the 2 tbl of water). Strain the mixture. Prepare a caramel with the water and sugar to cover the bottom of the bowl. Let slightly cool down the caramel. Pour the mixture over the caramel. Fill a low flat mold with water. Place the mixture bowl on the water. Place in oven on moderate heat for 1 hr.
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Frangelica Velvet Dessert
Beat whites until foamy. Gredually add sugar and beat until stiff. In a blender place the chocolate bits and grate finely. Add boiling water and stir until melted. Add the egg yolks to the blender and the frangelica liquor. Blend until smooth. Gently fold the chocolate mixture into the beaten egg whites. Spoon into 6 dessert dishes and chill until set. Drizzle with frangelica. Serve with whipped cream and one hazel nut.
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French Apple Dessert
1. Heat oven to 350F.
Grease 13x9x2" baking dish.
Prepare Streusel; reserve.
Spread apples in dish.
2. Beat remaining ingredients in blender on high speed 15 seconds; with hand beater or wire whisk beat for 1 minute or until smooth. Pour over applies. Sprinkle with streusel.
3. Bake about 55 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes. 12-15 servings.
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Frosty Peanut Butter Dessert
Crust: Preheat oven to 350 degrees. Mix flour, sugar, butter and nuts and press into 9x9 pan.
Bake 15 minutes, until light brown. Cool. Filling: (for a 9x9" pan) Beat cream cheese with sugar, peanut butter, and vanilla. Add eggs, one at a time. Fold in topping. Spread over crust. In double boiler or microwave oven, melt chocolate chips. Drizzle chocolate in a thin stream over filling. With a knife, cut through to marble filling.
Cover & freeze. Thaw slightly before cutting into squares. Just for the record, here's the crust recipe that came with the original recipe for a 9x9" pan. Crust: Mix brown sugar, butter, peanut putter and crumbs. Press into 9 inch square pan. Chill.
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Frozen Ho Ho Dessert
Cut HoHo cakes in half lengthwise. Line sides, then bottom, of 9x13" baking pan with HoHos.
Cover with one flavor of ice cream; spread crushed oreo cookies over ice cream. Freeze. Add second layer of ice cream. Freeze. Pour fudge sauce over this, then top with Cool Whip. Garnish with shaved chocolate. Freeze.
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10 Minute German Sweet Choc Cream Pie
Originally from: "Austin American-Stateman, May 24, 1990 Heat chocolate and 2 TBSP of the milk in saucepan in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired.
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Acquasale (sweet Pepper Sauce)
Warm the olive oil in a large heavy saute pot. Add the red onion & saute over a low heat until the onion becomes limp & translucent. Add the garlic & saute briefly. Stir in the pepper strips & sweat them over low heat for 20 to 25 minutes. Add the tomatoes & salt & cook another 2 to 3 minutes. Cool to room temperature. Put the mixture in a food processor & pulse about 30 times.
DO NOT PUREE. If it seems too moist, add the breadcrumbs. Serve either as an antipasto, or as a main dish with pasta or polenta. Or, add stock & serve as a soup.
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Apple and Sweet Potatoes
Place sweet potatoes in a saucepan and cover with water.
Bring to a boil and cook 30 to 40 minutes or until tender.
Remove from water, peel and mash.
Add butter, apple juice, salt and pepper.
Stir in apple, cloves and dash of nutmeg.
Place in an ovenproof serving dish and warm in 350 degrees oven to minutes before serving.
Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FRUIT EXCHANGE CAL: 116, CHO: 6mg; CAR: 24g; PRO: 1g; SOD: 80mg; FAT: 2g
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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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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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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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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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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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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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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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