Recipes
|
info
|
|
Meringue Kisses
1. Preheat oven to 375 F. Line baking sheet with parchment paper; set aside.
2. In medium bowl, with electric mixer on medium speed, beat egg whites until frothy; add cream of tartar and salt. Beat on high speed until stiff; beat in sugar 1 tablespoon at a time. Add vanilla; fold in chocolate chips.
3. Drop batter by heaping teaspoonfuls onto prepared baking sheet. Place in oven. Turn oven off; leave cookies in oven 5 hours. Variation: Add food coloring for festive holiday touch: green for Christmas; pink and yellow for Easter, etc.
Each serving (2 cookies) provides: 80 optional calories.
Per serving: 80 calories, 1 g protein, 3 g fat, 15 g carbohydrate, 3 mg calcium, 20 mg sodium, 0 mg cholesterol, 0 g dietary fiber.
Ingredients
|
Category:
Other desserts
|
Like this recipe? Leave your comment
here
|
|
Molasses Gingerbread
Cream butter and sugar. Blend in molasses until smooth. Stir in eggs and beat well. Dissolve soda in the hot water and stir into molasses mixture. Sift together dry ingrediants and stir gradually into molasses mixture until well blended. Add raisins. Bake in a greased 8x8x2-inch pan 350 degree oven for 23 to 30 minutes. This recipe came from a free booklet called Old
Ingredients
|
Category:
Other desserts
|
Like this recipe? Leave your comment
here
|
|
Napoleons
On a lightly floured surface roll out the pastry to 1/16-inch thick. Transfer pastry to a parchment-lined sheet pan and trim edges. With a fork prick surface all over and chill for 30 minutes.
Pre-heat oven to 400 degrees. Cover pastry with a second piece of parchment paper and weight down with a second sheet pan. Bake pastry for 10
minutes. Remove top sheet pan and parchment and continue to bake for another 10 to 15 minutes or until golden brown. Transfer pastry to a cooling rack.
Make the filling: In a heavy saucepan combine the heavy cream, milk, and sugar. Using a knife scrape the seeds of the vanilla bean into the milk mixture and add the whole bean. Bring to a boil. Remove pan from heat and allow to steep for one hour. Discard the bean or reserve for another use.
Pre-heat the oven to 300 degrees. Whisk the yolks into the cooled milk mixture and strain through a fine sieve into a 9 x 13-inch baking dish.
Place the dish in a larger roasting pan and add enough hot water to reach halfway up the side of the dish. Bake custard for 3/4 to 1 hour until a knife inserted in the center comes out clean. let cool; cover and chill for several hours or overnight.
To assemble:
Transfer pastry to a flat surface. Using a ruler measure out three 3 1/2 x 11-inch strips. With a serrated knife carefully cut the pastry using a gentle sawing motion. With a paring knife cut the custard into two 3 1/2 x 11-inch strips and cut each strip in half crosswise. With a long, wide offset spatula transfer a piece of custard onto a strip of pastry, covering half of it. Transfer a second piece of custard to fill the first layer. Top with a second strip of pastry, smooth side up, and repeat process. If necessary, smooth the sides of the napoleon with a knife so that they are stacked neatly.
Using a serrated knife carefully slice the napoleon into individual serving pieces. Sift confectioner\'s sugar over the napoleon to form a thick coating. Heat skewers on stovetop burner until red-hot and brand the sugar with cross hatch marks.
Ingredients
|
Category:
Other desserts
|
Like this recipe? Leave your comment
here
|
|
Noodle Kugel
Cook noodles in boiling, salted water until just tender, about 10 minutes.Drain well and transfer to a large mixing bowl. Add butter and mix until the butter is melted. Set aside.
In another mixing bowl, combine egg yolks, cottage cheese, sour cream, sugar, cinnamon, vanilla, orange peel, apples and raisin. Add this mixture to the noodles and mix thoroughly.
Quickly beat egg whites until stiff.Fold the whites into the noodle mixture thoroughly.Pour the noodle mixture into a greased 2 1/4 liter (2 1/2 quart) casserole, suitable for the table. Sprinkle the cinnamon-sugar mixture evenly over the top. Bake in a preheated 205 C (400 F) oven for 45 minutes.
Serve from the casserole, either hot or at room temperature. The kugel can be rewarmed in a 175 C (350 F) oven for 15 minutes.
Ingredients
|
Category:
Other desserts
|
Like this recipe? Leave your comment
here
|
|
Orange Angel Dessert
Drain liquid for mandarin 11 oz. can of oranges into large cup and add water to make 1 cup liquid. Bring to a boil in Microwave. Add gelatin. Stir to dissolve. Cool until just warm. Add orange sherbet. Mix to melt. Add whipped cream. Pour 1/3 of mixture into 9x9" glass pan. Add cake cubes to pan. Cover with mandarin oranges and rest of gelatin mixture. Chill. Garnish with more orange segments to serve.
Ingredients
|
Category:
Other desserts
|
Like this recipe? Leave your comment
here
|
|
Orange Truffles
Break chocolate into pieces and put into heavy bowl on top of double boiler filled with hot water. In another bowl, cream butter and confectioners' sugar. Gradually stir in marmalade, Cointreau and melted chocolate. Cover bowl with baking parchment and refrigerate for 20 minutes.
Dip your hands into confectioners' sugar prior to shaping truffles. Scoop out a small chunk of the chocolate mass (about 1/2 teaspoonful) and roll into a ball between your hands. Press into chopped almonds, and then roll once more, making sure that the truffles are totally covered with almonds. Place into candy cases and store in a cool place.
Yield: 50 truffles. Preparation time: 35 minutes Approx. 60 calories per piece (251 Joule)
Ingredients
|
Category:
Other desserts
|
Like this recipe? Leave your comment
here
|
|
Pastelitos
To make the puff pastry: Cut the butter into the flour and salt until the consistency of crumbs. Gradually mix in the lemon juice and add the egg. Then, working the dough continuously with the fingers, add the water 3 tablespoons at a time. When all the water has been ab- sorbed and the dough is quite smooth, place it on a lightly floured surface and knead it for about 10-15 minutes until smooth and elastic. Leave to rest 20-30 minutes, covered with a dry tea towel. Roll out the dough thinly, to about 80 cm square. Brush the surface with some of the melted butter, dust it with flour and smooth the flour evenly into the butter with the hand. Fold the dough in half and repeat the buttering and flouring process. Then repeat the process twice more (4 times in all) until the dough is only 20 cm square. Roll out to about 40 cm square and trim to a perfect 39 cm square. Cut the dough into 36 x 6.5 cm squares.
To assemble: Place about 1 teaspoon of quince filling in the centre of half the squares, then top each with another square at a 45- degree angle so you end up with an eight-pointed star, and press the dough around the filling to secure it firmly. Shape the pastelito into a flower by putting a forefinger in turn on each point of the star, pointing inwards to the centre, then use your thumb and middle ringer to pinch the adjoining points of the bottom square up around the forefinger. This is less complicated than it sounds.
To make syrup: Heat the sugar and and water into a small saucepan, stirring until the sugar is thoroughly dissolved. Boil steadily without stirring for 5-10 minutes until glossy and thickened. Stir in a few drops of vanilla essence and keep warm.
To deep fry: Put about 7-8 cms of oil or shortening in two deep pans or saucepans. Heat one pan on medium heat (to about 75 degrees C) and the other until it is hot (180 degrees C). Drop 2 or 3 paste- litos into the warm fat and fry for 3-4 minutes, basting once or twice, until the layers of puff pastry begin to separate and open up like a flower. Do not let colour, but rapidly remove the pastelitos to the pan of hot oil, and fry on both sides for about 2 minutes until golden brown. Drain the pastelitos on absorbent paper, then dip in the warm syrup and place on a serving plate. Serve at room temperature.
Ingredients
|
Category:
Other desserts
|
Like this recipe? Leave your comment
here
|
|
Peach Crisp
If using fresh peaches, drop in boiling water about 15 seconds. Drain and slip off skins.
Butter an 8 or 9-inch square baking pan and slice the peaches into it. Mix the remaining ingredients in a bowl and sprinkle over the peaches. Bake in a preheated 375 F oven for 30 minutes. Serve warm, as is, or with ice cream or heavy cream.
Ingredients
|
Category:
Other desserts
|
Like this recipe? Leave your comment
here
|
|
Peach Melba Dessert
In a saucepan,bring peaches, raspberries, sugar, and water to a boil. Reduce heat and simmer 5 minutes. Chill, if desired. Serve over ice cream. Yield about 8 servings.
Ingredients
|
Category:
Other desserts
|
Like this recipe? Leave your comment
here
|
|
Peanut Brittle Bavarian Ring
Soften gelatin in milk. Heat coffee to boiling; stir in softened gelatin until dissolved. Stir in sugar; chill until nearly set. Meanwhile, whip egg whites and salt until stiff. Whip cream until soft peaks form. Whip gelatin mixture and fold in egg whites, then whipped cream. Sprinkle bottom of 6-cup ring mold with peanut brittle. Pour bavarian mixture into mold. Chill until set. Unmold and serve.
Ingredients
|
Category:
Other desserts
|
Like this recipe? Leave your comment
here
|
|
Pear Clafouti
Drain pears, reserving 1/4 cup syrup. Spray a 2-quart square baking dish with nonstick coating. Arrange drained pears in bottom of baking dish. Sprinkle almonds over pears.
In a large mixing bowl beat egg whites, egg, and granulated sugar on high speed of electric mixer until light and fluffy. Add flour and butter; beat on low speed until combined. Add the reserved pear liquid, 1% lowfat milk, amaretto, and almond extract. Continue beating on low speed until combined. Pour over pears and nuts.
Bake in a 375ø oven for 40 to 45 minutes or until puffed and golden.
Serve warm . Just before serving, sprinkle with powdered sugar. Serve with ice cream or whipped cream, if desired. Makes 8 servings.
Ingredients
|
Category:
Other desserts
|
Like this recipe? Leave your comment
here
|
|
Pepper Poached Pears
These are wonderful served over ice cream or with pound cake. Combine the water, wine, sugar, peppercorns, ginger, cinnamon, cloves, salt, red pepper and vinegar in a small saucepan. Bring to a boil. Add the pears and reduce heat to a simmer. Cook for 10 minutes, until the pears are tender, turning every few minutes so they cook evenly.
When the pears are uniformly tender, remove to a plate. Reduce the liquid in the pan by half. Strain into a bowl. Add the vanilla and return the pears to the liquid to cool.
Serve at room temperature.
Serves 4.
Ingredients
|
Category:
Other desserts
|
Like this recipe? Leave your comment
here
|
|
Pineapple Casserole
Cream butter and sugar. Add eggs. Fold in crushed pineapple and bread. Bake in buttered bread pan at 350 degrees for 40-60 minutes.
Ingredients
|
Category:
Other desserts
|
Like this recipe? Leave your comment
here
|
|
Pistachio Ambrosia
Drain fruit cocktail, pineapple and oranges, reserving 3 cups juice. Set fruit aside; pour juice into a 4 qt bowl. Add pudding mix and mix until smooth. Stir in sour cream. Add whipped topping and mix until smooth. Fold in fruit; chill for several hours. Top with pecans just before serving if desired.
Ingredients
|
Category:
Other desserts
|
Like this recipe? Leave your comment
here
|
|
Plum Duff
Beat well - 2 eggs Blend in - 1 cup brown sugar Pour into well greased 1 qt. mold. Steam. Serve hot with Creamy sauce or whipped cream Time: Steam 1 hour Amount: 8 servings
I put the filled mold into my pressure cooker and steam without the vent on for 1 hour. For serving: I pour heated brandy over the pudding and flame.
Creamy Sauce Beat 1 egg until foamy. Blend in 1/2 cup melted butter, 1 1/2 cups sifted confectioners' sugar, and 1 tsp. vanilla. Fold in 1 cup whipping cream, whipped stiff. Cool.
Ingredients
|
Category:
Other desserts
|
Like this recipe? Leave your comment
here
|
|
Pressure Cooker Custard
Mix eggs, sugar, vanilla and salt. Stir in milk gradually. Pour into four 6-oz. custard cups. Sprinkle tops with nutmeg. Place cups on rack with 1/2 cup water in 6 or 8 qt. pressure cooker. (Cook only two at a time in 2 1/2 - 4qt. cooker.) Cover cooker, set control at 5 lbs. pressure and cook for exactly 2 1/2 minutes after control starts to jiggle (or at 15 lbs pressure, remove cooker from heat as soon as control jiggles or rocks gently). Cool cooker for 5 minutes, then place under faucet.
NOTE: To vary custard, substitute brown sugar (packed) for granulated sugar. Or top custard with chocolate, caramel or pineapple ice cream topping, fresh, canned or thawed frozen fruit or maple flavored syrup.
Ingredients
|
Category:
Other desserts
|
Like this recipe? Leave your comment
here
|
|
Pumpkin Delight
Place whole graham crackers in a 13 X 9-inch pan. Melt margarine, and brush over crackers.
Put cream cheese in bowl and beat with electric mixer. Mix spices in pumpkin, and add to cream cheese. Beat together.
Add sugar twin, milk and sprinkle in dry pudding mix. Mix in the pumpkin and cream cheese mixture. Beat until well blended. Fold in Cool Whip. Pour in pan, and spread over crackers. Cover with plastic wrap, and refrigerate overnight.
Ingredients
|
Category:
Other desserts
|
Like this recipe? Leave your comment
here
|
|
Pumpkin Roll
Garnishes: Sweetened whipped cream, chopped pecans
Grease and flour a 15- X 10- X 1-inch jellyroll pan; set aside.
Beat eggs in a large bowl at high speed with an electric mixer until thick; gradually add sugar, and beat 5 additional minutes. Stir in pumpkin and lemon juice.
Combine flour and next 5 ingredients; gradually stir into pumpkin mixture. Spread batter evenly in prepared pan; sprinkle with 1 cup pecans, gently pressing into batter. Bake at 375 degrees for 12 to 15 minutes.
Sift 1 to 2 Tbsp powdered sugar in a 15- X 10-inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan, and turn cake out onto sugared towel. Starting at the narrow end, roll up cake and towel together; let cake cool on a wire rack, seam side down.
Beat cream cheese and butter in a large bowl at high speed with an electric mixer; gradually add 1 cup powdered sugar and vanilla, beating until blended.
Unroll cake; spread with cream cheese mixture, and carefully reroll. Place cake on plate, seam side down. Garnish with whipped cream or pecans if desired. Yield: 10 servings
Ingredients
|
Category:
Other desserts
|
Like this recipe? Leave your comment
here
|
|
Raspberry Gratin
Preheat oven to 375 degrees.
Toss the raspberries with 2 tablespoons of the sugar and the raspberry liqueur if desired. Let sit for 10 minutes.
Beat the eggs in a large bowl. Whisk in the salt and 1/2 cup of the sugar, until just blended. Sift the flour into the bowl, whisking it into the mixture just blended.
Butter 6 individual gratin dishes. Divide the raspberries among them. Divide the egg mixture among the dishes. Sprinkle with the remaining 2 tablespoons sugar. Place on cookie sheet in the oven. Cook for 15 minutes, or until the top has just begun to harden and the center is still creamy. Pass under the broiler for a moment to brown. Serve immediately.
Ingredients
|
Category:
Other desserts
|
Like this recipe? Leave your comment
here
|
|
Reduced Calorie Fruit Pizza
Fruit cane be pineapple/bananas/blueberries/kiwi fruit/grapes/strawberries sliced or whole. You can also use frozen fruit, thawed and drained, or canned fruit in its own juice, not heavy syrup, drained but the pizza won't hold as well and colors of fruit may bleed. CRUST: Combine the flour and sweetener and cut in the margarine. Can use a food processor. Place dough in center of pizza pan or cookie sheet sprayed with pam. Dust fingers lightly with flour and pat dough out into desired shape. Bake in an oven preheated to 350 degrees for 15 minutes. Cool. FILLING: Combine the softened cream cheese with the vanilla and spread over cool crust. Arrange fruit in a decoratiev pattern over the filling. Make the glaze by combining the orange juice concentrate and lemon juice in a measuring c. Add enough of the water to make 1 c. Place juice and water in a saucepan with cornstarch and sweetener and combine thoroughly. Bring mixture to a boil, reduce heat and cook until thickened. Cool slightly and spread gently over fruit, don't let glaze cool too long before spreading or it will jell. Chill until serving time; cut into wedges to serve.
Ingredients
|
Category:
Other desserts
|
Like this recipe? Leave your comment
here
|
