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Double Cappuccino Heaven
Angel cake is not only no-cholesterol and no-fat but absolutely delicious with a light, puffy texture. Here, the cappuccino flavor is so deep that it's hard to believe that it lacks any fat at all. PREHEAT OVEN TO 375F with rack in center of oven. Have an ungreased 10-inch tube pan ready. Divide sugar in half. Sift 1/2 3 times. Set aside. Sift other half with flour, cocoa and espresso powder 3 times. Set aside. Put egg whites in 4-quart grease-free bowl. Beat on low speed with mixer until frothy. Add cream of tartar and salt. Increase speed to medium. Beat until whites are whipped and hold their shape but are still soft and moist. Add 3/4 cup sifted sugar, 1 tablespoon at a time, beating well after each addition, until all sugar is added. Add vanilla. Stop beating when whites have increased in volume about fivefold, hold their shape and are shiny and smooth. Gently but thoroughly fold in flour mixture, by thirds. Transfer to baking pan. Smooth surface with spatula. Cut through batter in 6 places to break any large air pockets. Bake until toothpick inserted in center comes out clean, about 35-to-40 minutes, laying piece of foil lightly over top if it gets too brown. Invert and rest tube on inverted custard cup. Prop pan extensions with crumpled foil to secure pan. Cool completely. When cake is completely cool, use flexible knife to loosen it from sides of pan. Invert onto rack. Keep cake at room temperature 2 days, well covered, or frozen (airtight) as long as 3 months. Be sure to thaw at room temperature in wrapping. Frost. CAPPUCCINO FLUFF FROSTING: Put egg whites, sugar and corn syrup in top of double boiler. Place over simmering water. Immediately use mixer at medium speed to beat ingredients until fluffy, white and warmed through, about 5 minutes. Stir in marshmallows. Once combined, beat at lowest speed until marshmallows are melted and mixture is smooth. Remove from heat. Stir in vanilla, cocoa, espresso and salt. Spread on top and sides of cake. Yield: frosting for 1 10-inch tube cake.
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Eggnog Mold
Sprinkle the two envelopes gelatine onto the water to soften. Place over low heat, stirring until dissolved. Add gelatin to the eggnog, add the almonds. Pour into an oiled 5-cup mold. Refridgerate until set, about 3-4 hours. Unmold and garnish with the mandarin oranges and coolwhip .
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Flan
PREHEAT OVEN TO 350F. Warm a 1-quart souffle dish by placing it in oven 5 to 6 minutes. Meanwhile, heat 1/2 cup granulated sugar in a saucepan over high heat until it begins to melt. Cook, stirring constantly with a wooden spoon, until sugar liquefies. Reduce heat and cook, stirring constantly, until deep golden. Remove from heat. Pour caramel into warmed souffle dish, turning dish to coat bottom and sides. Invert dish onto lightly buttered aluminum foil. Cool. Heat the milk, cream and vanilla until hot; do not boil. Remove from heat. Beat the eggs and the egg yolks in a large bowl until light colored. Whisk in the remaining 3/4 cup sugar and beat until light and lemon-colored. Stir in the orange juice. Slowly whisk in warm milk mixture. Pour custard into prepared dish. Place dish in a roasting pan and pour boiling water into pan to come halfway up the sides of dish. Bake until a knife inserted in center comes out fairly clean, about 1 hour. Do not let water boil. Cool on a wire rack; refrigerate, covered, overnight. To unmold flan: Heat 1-inch water in a large skillet to boiling; turn off heat. Dip a knife in water and run around edge of flan. Dip bottom of souffle dish into water for a few seconds. Place a serving dish over top and invert onto dish. To double recipe, make it twice. For individual custard cups, increase sugar for caramel to 1 cup.
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Fresh Fruit Crisp
Heat oven to 350 F. Combine oats, 1/4 cup brown sugar, margarine and 1/4 teaspoon cinnamon; set aside.
Combine remaining 1/4 cup brown sugar, 1/2 teaspoon cinnamon, water and flour. Add fruit, tossing to coat. Spoon into 8-inch square glass baking dish. Top with reserved oat mixture. Bake 40 to 45 minutes or until fruit is tender.
MICROWAVE DIRECTIONS: Prepare oat mixture as directed above; set aside. Combine remaining 1/4 cup brown sugar, 1/2 teaspoon cinnamon, water and flour. Add fruit; tossing to coat. Spoon into 8-inch square glass baking dish. Microwave at HIGH 6 minutes, stirring once. Top with reserved oat mixture. Microwave at HIGH 3 to 6 minutes or until fruit is tender.
NUTRITIONAL ANALYSIS per serving:
* calories 182
* carbohydrates 30 g
* protein 2 g
* fat 6 g
* calcium 22 mg
* sodium 65 mg
* cholesterol 0 mg
* dietary fiber 3 g
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Fresh Tortoni
Line 12 to 13 muffin cups with paper baking cups. In a large bowl, soften the ice cream. Fold in the whipped topping and mix well. Add the almond extract and the 1/2 cup almonds; mix well again. Place about 1/3 cup of the ice cream mixture into each muffin cup. Sprinkle with the remaining almonds. Cover the muffin cups and place in the freezer for 2-3 hours. Just before serving, top each with a half a maraschino cherry. Yieldñ2-14 servings.
NOTE: To soften the ice cream, break it up in a mixing bowl by stirring with a wooden spoon. Do not let the ice cream reach the melting point. you know, you can change the "rules" and substitute chocolate or other ice cream flavors for the vanilla. It might not be the traditional way, but it'll still be good.. and different.
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Fruit Pizza
Slice cookie roll into 3/8-inch rounds and cover the bottom of a greased 10-inch pizza pan, including the edge. Push edges together to form crust. Bake according to package directions and let cool. Combine cream cheese and frozen whipped topping and spread over cooled cookie crust. Place a row of strawberries over cheese mixture around the outer edge of pizza. Follow with a row of bananas and peaches. Mound pinapple chunks in the center. Prepare orange sauce by combining the sugar, salt and cornstarch. Add remaining ingredients and cook over medium heat until boiling for 1 minute, stirring constantly. Let cool and pour over pizza. Chill until ready to serve.
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Gateau Nancy
In a bowl, put the chocolate, butter, Grand Marnier, vanilla extract, and almond powder together and mix. Melt the ingredients over a double boiler. Remove the mixture from the heat as soon as it's melted and whip lightly.
In another bowl, whip the egg yolks with 3/4 cup sugar until a white ribbon is formed, about 5-7 minutes. Blend this sugar/yolk mixture gently into the chocolate mixture with a spatula.
In another bowl, whip the egg whites vigorously. Slowly add 3/4 cup of sugar, whipping the mixture until lightly firm. Fold the egg whites/sugar mixture into the chocolate mixture blending lightly as for a souffle.
Butter and flour two molds 10 inches in diameter and 2 inches deep. Place a sheet of parchment on the bottom of each mold. Put half of the mixture in each of the molds and bake at 275 F for 1 hour and 20 minutes.
Unmold and cool the gateau on a rack. To serve, sprinkle with powdered sugar and serve with Creme Anglaise.
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Godiva Tiramisu
Mix 3 oz. of Godiva Liqueur with coffee, and set aside. For each serving, trim 4 ladyfingers to fit along the sides and bottom of a 1 cup souffle dish. Pour 1 oz. of the reserved coffee into each souffle dish and set aside. Beat together the mascarpone cheese, egg yolks, sugar and remaining 2 oz. of Godiva Liqueur until smooth. Whip the egg whites until stiff, and fold into the cheese. Divide the filling evenly among the souffle dishes; sprinkle with chocolate and refrigerate overnight.
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Grasshopper Dessert
Dissolve gelatin and sugar in boiling water. Add cold water and liqueur. Pour 1 cup into a bowl and chill slightly, until slightly thickened. Pour remaining gelatin mixture unto slightly thickened. Pour remaining gelatin mixture into a 9 inch square pan. Chill until firm - at least 3 hours. Cut into 1/2 inch squares.
Meanwhile, prepare whipped topping mix as directed on package. Blend into slightly thickened gelatin. Pour into a 3 cup bowl. Chill until firm - about 3 hours. Unmold the creamy gelatin in the center of a shallow serving bowl. Arrange gelatin cubes around the mold. Garnish with chocolate curls, if desired. Makes about 5 cups or 8 - 10 servings.
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Hanukah Roly Poly
Line 2 baking sheets with parchment paper (using parchment paper is imperative for this recipe because of the sweet, sticky syrup that may leak out). Preheat oven to 350 F. In a large mixing bowl, stir together the eggs and sugar. Stir in oil, orange juice, orange zest, vanilla and salt. Fold in baking powder and flour to make a soft dough. (If you are not sure how much flour is enough, more can be added on your work board when the dough is rolled.) Divide dough in three sections. On a well-floured board, roll one section at a time into a 10-by-12-inch rectangle. If dough seems too soft, add a little more flour, as required, on the worktable. On each rolled-out section of dough, spread one-third of the ingredients in this order: sugar and cinnamon, then jam, raisins, chocolate chips, Gummy Bears, coconut and chopped nuts. Starting at the end nearest you, gently roll up pastry into a jelly-roll-style log. Paint with egg wash and sprinkle with sugar. Prepare the remaining dough sections in the same fashion. Place the three logs on a baking sheet. Brush with the beaten egg, then sprinkle with coarse or regular sugar. Bake until Roly Poly is nicely browned, around 25 to 28 minutes. Remove from oven, let cool on baking sheet, then remove to a board. Cut into 1/2-inch slices.
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Hippennasse
In a large bowl, combine the egg whites and cream, then mix well with a whip.
In a separate bowl, sieve together the confectioner's sugar and flour. Slowly add the sugar-flour mixture to the egg whites and cream until a smooth paste is formed.
Place a teaspoon at a time on a well-greased sheet pan. With the back of a spoon, spread the mixture to approximately 5 inches in diameter.
Prepare the basket molds by greasing the bottoms of teacups.
Bake cookies 2 - 3 minutes in a 375 F oven. While still soft, mold into desired basket shapes, then continue baking until light brown and completely dry.
Cool and store in an air-tight container until used.
To serve, fill cookie baskets with fresh fruit such as raspberries. Garnish with strawberry or apricot puree and fresh mint leaves.
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Hot and Spicy Almonds
Preheat oven to 350 degrees Melt the butter in a medium-size saucepan. Add worcestershire sauce, cumin, sugar, garlic powder and cayenne pepper. Cook over low heat for 2 - 3 minutes. Add the nuts and stir to coat evenly with seasonings. Spread the nuts on an ungreased baking sheet and toast for 15 minutes, turning occasionally. Remove from the oven and toss with coarse salt. Cool.
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Iced Parfait
In a medium saucepan over medium heat, combine the sugar and water and cook to the fine thread stage. In a medium mixing bowl, beat the egg yolks. While the machine is running, pour the sugar mixture into the egg yolks, mixing until the mixture is cool. Add the coconut extract. In a small bowl, whip the chilled cream and milk together until very firm. Fold the whipped cream into the egg mixture, then slowly fold in the toasted coconut. Pour into a loaf pan and freeze for 6 hours. Just before serving, dip the mold in warm water to slightly loosen it from the sides of the mold. Set a platter on top of the mold and invert. Garnish with more coconut and mint sprigs.
Yield: 6 dessert
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Jimmy Carter Dessert
Crust: Mix 1 C peanuts with 1 C flour and the softened stick of butter or margarine. Blend together and press in 13x9" pan. Bake for 20 minutes at 300~. Cool. 1st Layer-Cream the cream cheese with the peanut butter and 1 C confectioners' sugar with electric mixer. Blend in 1 C whilled topping with a spoon. Spread on cooled crust carefully. 2nd Layer-Blend instand puddings into cold milk. Spread on top of first layer. 3rd Layer-Spread remaining whipped toppping on top of 2nd layer. 4th Layer-Drizzle chocolate syrup on top of whipped topping. 5th Layer-Sprinkle with remaining half cup chopped peanuts. Freeze. Remove from freezer 1 hour before serving. Refrigerate or refreeze leftovers.
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Lemon Bisque
Refrigerate evaporated milk 24 hours before starting. Melt butter in bottom of 13 x 9-inch flat cake pan. Add enough graham crackers to cover bottom of pan and press them in firmly. Dissolve gelatin in boiling water. Add sugar and juice of lemon. After gelatin is congealed, beat until fluffy. Beat evaporated milk until thick. Fold the two mixtures together and pour over crumbs. Sprinkle crumbs on top and refrigerate overnight. Cut in squares to serve.
Serves: 12.
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Lemon Custard
Heat oven to 325°. Half-fill a 13x9-inch with water and place in oven. Lightly grease an 8 1/2x4 1/2x2 1/2-inch loaf pan.
Lemon Custard: Whisk milk, egg substitute, sugar and lemon peel in a large bowl until well blended. Pour into prepared loaf pan. Carefully set in middle of baking pan (with water) in oven. Bake 1 hour 15 minutes to 1 hour 20 minutes until a knife inserted in center comes out clean. Remove loaf pan to a wire rack; let cool completely, cover and refrigerate at least 4 hours.
Lemon Syrup: Bring sugar and water to a rolling boil in a small saucepan, stirring to dissolve sugar. Remove from heat and stir in lemon peel and juice. Cover and refrigerate.
To serve: Run a thin sharp knife around edge of custard. Invert sreving plate over pan. Invert plate and pan together, shaking both gently from side to side to release custard. Spoon some syrup over custard; serve the rest on the side. Garnish with raspberries and a lemon slice.
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Linzer Torte
FOR THE LINZER DOUGH: Preheat oven to 350F with rack in center. Mix all the dry ingredients in a bowl. Rub in butter finely by hand. Whisk lemon zest and vanilla with egg and yolk and stir into dough with a fork--the dough will be very soft. Butter a 12-inch tart pan with removable bottom. Spread dough evenly in the pan, spreading it thicker at the edge to form the side wall of the tart shell. For raspberry version, bake about 25 minutes, until well risen and firm. Cool in pan on a rack. RASPBERRY FILLING: Spread the preserves in the tart shell and arrange the raspberries on the preserves. Edge with the almonds and dust lightly with the confectioners' sugar. CHEESE VARIATION: Do not bake shell. Beat cream cheese with a hand mixer set at medium speed or with a heavy-duty mixer fitted with the paddle. Beat in sugar and continue beating until smooth, adding remaining ingredients in order, scraping bowl and beater(s) often. Pour into unbaked Linzer shell, above. Bake about 30 minutes. Cool and finish with jam and raspberries, if desired, or leave plain.
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Low Fat Caramel Custard
1- PRE-HEAT OVEN TO 350F.
2- PLACE WATER ON HEAT
3- PREPARE BAIN MARE' (WATER BATH)-PUT 8 PYREX CUSTARD CUPS (OR USE COFFEE MUGS) IN A 3 IN DEEP ROASTING PAN. COVER THE BOTTOM OF THE PAN WITH COLD WATER.
4- PLACE THE LEMON ZEST AND SKIM MILK IN A SAUCEPAN, HEAT TO SCALDING.
5- PUT 3/4 C SUGAR IN SAUCEPAN ON HIGH HEAT. STIR CONSTANTLY UNTIL ALL THE SUGAR MELTS AND CARMELIZES. --- EXERCISE CARE WITH THE MOLTEN SUGAR,IT IS VERY HOT AND CAN CAUSE SEVERE BURNS. IF THE SUGAR SMELLS BURNT, TRY AGAIN.
6- AS SOON AS THE SUGAR IS MOLTEN AND CARMELIZED, POUR ABOUT TWO Tbsp OF THE SOLUTION IN THE BOTTOM OF EACH OF THE CUSTARD CUPS AND ALLOW IT TO SOLIDIFY.- BEAT THE THREE EGGS, 1/2 C SUGAR AND 1/4 Tsp SALT TOGETHER AND STRAIN THE SCALDED MILK INTO IT (TO REMOVE THE LEMON ZEST).
7- MIX THE EGG AND MILK MIXTURE WELL, ADD THE VANILLA AND FILL THE CUPS TO WITHIN 1/4 IN OF THE TOP. (THE CUSTARD MIXTURE SHOULD BE ABOUT 3/4 TO 1 IN DEEP IN THE CUPS.).
8- PLACE THE PAN WITH THE CUPS IN THE PRE-HEATED OVEN, POUR ENOUGH WATER INTO THE PAN TO COME UP TO 1/4 IN OF THE TOP OF THE CUSTARDS, AND BAKE FOR 45 MINUTES OR UNTIL THE CUSTARD FIRMS UP AND STARTS TO BROWN ON TOP. --- DO NOT OVERCOOK OR THE CUSTARD WILL HAVE A GRAINY TEXTURE. INSTEAD OF ITS INTENDED CREAMY, HEAVENLY SMOOTHNESS.
9- REMOVE FROM OVEN AND THE WATER BATH, AND COOL TO ROOM TEMP. PLACE IN THE FRIDGE UNTIL COLD.
10-TO SERVE, CUT AROUND THE TOP OF THE CUSTARD AND TURN UPSIDE DOWN ONTO A SMALL PLATE. COVER WITH THE LUSCIOUS CARMEL SAUCE IN THE BOTTOM OF THE CUP AND ADD A DASH OF FRESHLY GROUND NUTMEG IF DESIRED. GARNISH WITH A SMALL FRESH MINT LEAF.
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Maple Custards
*for the richest flavor, use syrup graded "Dark Amber" In a saucepan over high heat, bring 1/2 c maple syrup to a boil. Cook until thickened and reduced to about 1/4 c, about 4 minutes. Reduce heat to low; pour in skim milk and evaporated skim milk. Stir until the syrup has blended with the milk. Remove from the heat. In a mixing bowl, lightly whisk eggs and egg yolks until combined. Gradually whisk the hot milk mixture into the eggs. Skim off any foam and pour the mixture into four 6 oz custard cups or ramekins. Preheat over to 350 degrees. Place the filled custard cups in a shallow baking dish and add enough hot water to come 2/3's of the way up the sides of the cups. Bake for 30 to 40 minutes, or until a knife inserted in the center of a custard comes out clean. Serve the custards warm or chilled, with 1 t of the remaining maple syrup drizzled over each.
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Marshmallow Creme Or Frappe
In a mixing bowl, Combine 1 1/8 cups of the invert sugar with egg whites; whip at low speed of electric mixer to blend. Set aside. In a saucepan, combine remaining 1 1/8 cups invert sugar and corn syrup. Heat to approximately 210 degrees F. Slowly add heated syrup to egg white mixture and beat until light. Add vanilla. Store in covered container and use in any recipe calling for marshmallow creme. Makes about 3 1/2 quarts. *NOTE: Invert sugar is Cane sugar in liquid form. Improves the quality and keeping properties in candy. If it crystallizes, place over hot water until it liquifies.
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