02-19-10
Vanilla and Chocolate Delight
As seen on the following webpage: http://allrecipes.com/Recipe/Vanilla-and-Chocolate-Delight/Detail.aspx?ms=1&prop25=32270024&prop26=DailyDish&prop27=2010-02-19&prop28=CompleteYourMeal&prop29=FullRecipe3&me=1
Makes 18 Servings (1 9×13 inch pan)
Ingredients:
1 cup finely chopped pecans
1 cup all-purpose flour
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners’ sugar
1 (16 ounce) container frozen whipped topping, thawed, divided
3 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
2 (1.45 ounce) bars milk chocolate with crispy rice, crumbled
Directions:
Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9×13 inch pan. Bake for 25 minutes. Allow to cool.
In a large bowl, beat together cream cheese and confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.
NUTRITION INFORMATION: Per serving: 308 calories; 18 g fat; 0.5 g fiber; 32.5 g carbohydrates
02-15-10
Creme Caramel Bread Pudding
Makes 8 Servings
Ingredients:
1 1/4 cups (packed) dark brown sugar
4 1/2 cups 1/2-inch cubes crustless egg bread (such as challah or brioche)
7 large eggs
2 cups heavy whipping cream
1 cup whole milk
2 tablespoons sugar
2 teaspoons vanilla extract
1/4 teaspoon freshly grated nutmeg
2 pinches of salt
Directions:
Spread brown sugar evenly in bottom of 8×8x2-inch glass baking dish (or other 9- to 10-cup dish). Sprinkle bread cubes evenly over. Combine eggs, cream, milk, 2 tablespoons sugar, vanilla, nutmeg, and salt in large bowl; whisk to blend well. Pour custard through sieve over bread in dish. Let pudding stand 30 minutes, occasionally pressing on bread to submerge.
Position rack in center of oven and preheat to 350°F. Place baking dish in roasting pan. Pour enough lukewarm water into roasting pan to come halfway up sides of baking dish. Bake pudding until set, brown on top, and small knife inserted into center comes out clean, about 1 hour 15 minutes. Let cool in water 20 minutes.
Spoon bread pudding into dessert bowls and serve warm.
NUTRITION INFORMATION: Per serving: 496 calories; 29 g fat; 0.5 g fiber; 50 g carbohydrates
02-15-10
Ghosts in a Graveyard
Makes 18 Servings, 1/2 cup each
Directions:
BEAT pudding mixes and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in 3 cups COOL WHIP and half the cookie crumbs. Spread into 13×9-inch dish; sprinkle with remaining crumbs.
REFRIGERATE 1 hour. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones.
INSERT decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of remaining COOL WHIP onto dessert to resemble ghosts.
NUTRITION INFORMATION: Per serving: 190 calories; 7 g fat; 1 g fiber; 30 g carbohydrates
02-15-10
Buttermilk Panna Cotta with Cinnamon-Caramel Sauce
Makes 6 Servings
Ingredients:
1 1/2 teaspoons (scant) unflavored gelatin
1 cup heavy whipping cream, divided
1/3 cup sugar
1 1/2 cups low-fat buttermilk
2 1/2 teaspoons vanilla extract, divided
1/2 cup (packed) golden brown sugar
1/8 teaspoon (generous) ground cinnamon
Directions:
Pour 1 1/2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
Combine 3/4 cup cream and 1/3 cup sugar in heavy small saucepan. Stir over medium-high heat until sugar dissolves and mixture just begins to simmer. Remove from heat. Add gelatin; stir until gelatin dissolves. Cool until warm, stirring occasionally. Stir in buttermilk and 1 1/2 teaspoons vanilla. Divide among six 1/2-cup ramekins. Cover and refrigerate until set, at least 4 hours.
Combine brown sugar and remaining 1/4 cup cream in small saucepan. Stir over medium heat until sugar dissolves and caramel sauce is smooth. Remove from heat; stir in cinnamon and remaining 1 teaspoon vanilla.
Spoon slightly warm caramel sauce over each panna cotta and serve.
NUTRITION INFORMATION: Per serving: 283 calories; 15 g fat; 0 g fiber; 34 g carbohydrates
01-19-10
Chocolate Pots De Creme with Cherry Whip
Makes 4 Servings
Ingredients:
4 ounces good quality bittersweet chocolate, chopped
2 cups heavy cream, divided
1/4 cup sugar, plus 1 teaspoon
2 large egg yolks
1/4 cup cherry jam or preserves
Directions:
Preheat the oven to 350 degrees F. Bring a kettle of water to a boil over medium heat.
Put the chocolate into a heat-proof bowl. Heat 1 1/2 cups of the cream and 1/4 cup sugar in a medium saucepan over low heat. Whisk just until and sugar is dissolved. Pour the hot cream over the chocolate and whisk until the chocolate is melted and smooth. Put the yolks in a small bowl; while whisking, add a small amount of the warm chocolate mixture to temper the yolks. Whisk the yolk mixture into the chocolate until well combined. Transfer the mixture to a liquid measuring cup for easy pouring.
Put 4 (6-ounce) ramekins into a high-sided baking dish. Evenly fill the ramekins with the chocolate mixture. Carefully fill the pan with the hot water until it reaches halfway up the sides of the ramekins and transfer the pan to the oven. Bake until custards are set but still jiggle slightly in the center, about 30 minutes. Remove the pan from the oven and carefully transfer the custards to a rack and cool to room temperature. Refrigerate the custards at least 2 hours and preferably overnight.
When ready to serve, whisk the cherry jam in a small bowl until loosened and thin. In another bowl with a clean whisk, whip the remaining 1/2 cup cream and 1 teaspoon sugar until firm peaks form; gently fold the whipped cream into the cherry jam until just combined and streaky. Serve the pots de creme chilled, topped with a dollop of cherry whipped cream.
10-22-09
Pumpkin Flan
Makes 10 Servings
Ingredients:
Directions:
- Preheat the oven to 350°. In a medium saucepan over high heat, add the sugar and pour 2/3 cup water around the perimeter. Using a wooden spoon, cook, stirring, until golden, about 5 minutes. Lower the heat and cook until copper-colored, 1 to 2 minutes. Pour into a 10-inch pie dish; using potholders, tilt to coat the bottom and the sides, then place in a roasting pan on an oven rack.
- Using a blender, combine the remaining ingredients and pour into the pie dish. Fill the roasting pan with enough water to come halfway up the sides of the pie dish. Bake until set, 45 to 60 minutes. Transfer the pie dish to a rack to cool completely, about 45 minutes. Refrigerate until the caramel is set, about 2 hours. Invert onto a plate before slicing.
09-23-09
Buttercup Squash Custard
Makes 4 Servings
Ingredients:
- Pierce the squash all over with a fork and place on a damp paper towel in a shallow microwavable dish. Microwave on high until tender, about 15 minutes. Let the squash cool, then cut in half horizontally and, using a spoon, scoop out and discard the seeds and tough fibers. Scoop out the flesh and set aside.
- Preheat the oven to 325°. Combine the eggs, egg yolks and cream in a food processor or blender. Add the cooked squash, sugar and nutmeg and blend until smooth.
- Butter four 8-ounce ovenproof mugs or ramekins and place them in a 9-by-12-inch baking pan. Fill the mugs with the custard, then carefully pour hot water into the pan to reach halfway up the sides of the mugs. Bake the custards until set, 30 to 40 minutes.
Makes Servings
Ingredients:
Directions:
NUTRITION INFORMATION: Per serving: calories; g fat; g fiber; g carbohydrate
| Last edited by linds on September 23, 2009 at 12:14 pm |
08-08-09
Mixed-Berry Tiramisu with Lime Curd
Makes 12 Servings
Ingredients:
Berries:
3 cups fresh blueberries (17 ounces)
1 cup fresh raspberries (41/2 to 5 ounces)
1 cup fresh blackberries (5 to 6 ounces)
1 cup powdered sugar
1/2 cup water
3 tablespoons fresh lime juice
1 cup thinly sliced fresh strawberries
Syrup and ladyfinger layer:
1/3 cup water
1/3 cup sugar
3 1 1/2-inch-long strips lime peel (green part only; shaved with vegetable peeler)
1 7-ounce package crisp ladyfingers (savoiardi, Boudoirs, or Champagne biscuits; do not use soft ladyfingers)*
Mascarpone topping:
2 1/2 8-ounce containers mascarpone cheese**
1/2 cup chilled heavy whipping cream
Lime Curd
Directions:
For berries:
Combine blueberries, raspberries, blackberries, powdered sugar, and 1/2 cup water in large saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to medium and simmer until berries are soft but still intact, stirring occasionally, about 8 minutes. Transfer mixture to large bowl; stir in lime juice. Cool to room temperature. Stir strawberries into berry mixture. Chill until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
For syrup and ladyfinger layer:
Combine 1/3 cup water, 1/3 cup sugar, and lime peel strips in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Pour syrup into bowl. Cool to room temperature; discard lime peel.
Using pastry brush, brush ladyfingers on both sides with syrup. Arrange in single layer in 13×9x2-inch glass baking dish, cutting to fit and covering bottom of dish completely. Pour chilled berry mixture over.
For mascarpone topping:
Combine mascarpone and cream in large bowl. Using electric mixer, beat until smooth and slightly thickened (do not overbeat or mixture may curdle). Add Lime Curd; beat just until blended. Drop mascarpone topping by large spoonfuls over berry mixture. Spread evenly, covering berries completely. Cover and chill at least 8 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Spoon tiramisù into bowls and serve.
06-21-09
Lemon and White Chocolate Mousse Parfaits with Strawberries
Makes 8 Parfaits
Ingredients:
5 large egg yolks
1/2 cup sugar
1/2 cup fresh lemon juice
4 teaspoons finely grated lemon peel
Pinch of salt
1/4 cup plus 2 2/3 cups chilled heavy whipping cream
1 3.5-ounce bar high-quality white chocolate (such as Lindt or Perugina), finely chopped
5 cups sliced hulled strawberries (about 2 pounds)
Directions:
Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.
Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.
Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).
Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries. Layer scant 1/4 cup white chocolate mousse over strawberries. Repeat layering 1 more time. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and chill. Cover and chill remaining strawberries.
Spoon strawberries over top of each parfait, if desired, and serve.
02-08-09
Creamy Three Chocolate Pudding Parfait
Makes 6 Servings
Ingredients:
4 cups whole milk
2 (2.75-ounce) packages cook and serve vanilla pudding
1 (11-ounce) bag white chocolate chips, 1-ounce reserved for garnish
1 (11-ounce) bag dark chocolate chips, 1-ounce reserved for garnish
1 (11-ounce) bag milk chocolate chips, 1-ounce reserved for garnish
Directions:
In a medium pot combine milk and vanilla pudding mix, place over medium heat whisking constantly. Bring to a boil while continuing to whisk the mixture.
In 3 medium bowls place white, dark and milk chocolate chips. Combine reserved chips together in a small bowl, mix and set aside.
Remove mixture from the heat and evenly divide the hot pudding over the 3 bowls. Wait 1 minute then whisk the mixture to incorporate and melt the chips into the pudding.
Set up 3 resealable bags into 3 large glasses so that it will be easy to pour the warm pudding into the bags. Pour the pudding into separate bags. Tie the bags closed with a twist tie. Place pudding into the refrigerator for 2 hours, or until pudding is chilled and set.
Cut off the corner of each bag. Pipe each of the pudding mixtures evenly into 6 champagne glasses starting with the dark chocolate, white chocolate and ending with milk chocolate.
Garnish with reserved chocolate chips.