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| | From: Genie· (Original Message) | Sent: 11/22/2007 12:26 AM |
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| | From: Genie· | Sent: 7/20/2008 5:41 PM |
Chocolate Bread Pudding
2 ounces semisweet chocolate 1/2 cup light cream 1 egg 2/3 cup sugar 1/2 cup milk 1 teaspoon vanilla 1/4 teaspoon salt 4 slices day old bread, crust removed, cubed -- (3 cups) powdered sugar or whipped cream -- optional In a saucepan, melt chocolate over low heat. Remove from the heat and stir in cream until smooth; set aside. In a large bowl, beat egg. Add sugar, milk, vanilla and salt; mix well. Stir in chocolate mixture. Add bread cubes and toss to coat. Let stand for 15 minutes. Spoon into two greased 2-cup souffle dishes. Bake at 350ºF for 30-35 minutes or until knife inserted near the center comes out clean. If desired, sprinkle with powdered sugar or top with a dollop of whipped cream. Yield: 2 servings. |
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| | From: Genie· | Sent: 7/20/2008 5:42 PM |
Chocolate Lover's Mousse
2 tablespoons sugar 1/2 teaspoon unflavored gelatin 1/4 cup milk 1/2 cup HERSHEY'®S MINI CHIPS�?Semi-Sweet Chocolate Chips 1 tablespoon orange-flavored liqueur, rum or 1 teaspoon vanilla extract 1/2 cup cold whipping cream Additional whipped cream (optional)
Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat. Immediately add small chocolate chips; stir until melted. Stir in liqueur; cool to room temperature.
Beat whipping cream in small bowl on high speed of mixer until stiff. Gradually fold in chocolate mixture. Spoon into serving dishes. Refrigerate before serving. Garnish with additional whipped cream, if desired.
Note For high-standing mousse, prepare collars for two parfait glasses. Tear strip of foil of sufficient length to go around top of each glass. Fold foil lengthwise into fourths; butter lightly. Place buttered side in; tape to sides of glasses. Pour mousse into glasses. (Mousse should come over top of glass.) After mousse has set, carefully remove foil collar. Serves 2 |
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| | From: Genie· | Sent: 7/20/2008 6:01 PM |
Glorified Rice
1/2 cup cold, cooked white rice 1/4 cup granulated sugar 3/4 cup crushed pineapple, drained 1/4 tsp. vanilla extract 1/2 cup whipping cream, whipped 4 marshmallows, cut up
Mix all ingredients. Chill thoroughly before serving. Serves 2
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| | From: Genie· | Sent: 7/20/2008 6:10 PM |
Home-Alone Chocolate Pudding
If you're not alone, don't worry --- just double this quick microwave recipe.
3 tablespoons sugar 2 tablespoons Dutch process European cocoa (see Note below) 1 tablespoon cornstarch 3/4 cup skim milk, (or 1% or 2% Milk) 1/4 teaspoon vanilla extract Cool-Whip frozen light topping (optional) walnut pieces (optional) Combine sugar, cocoa, and cornstarch in a 1-quart glass measure, and stir well. Gradually add milk, stirring with a wire whisk.
Microwave milk mixture at HIGH for 90 seconds, and stir well. Microwave again at MEDIUM-HIGH for 90 seconds, or until mixture is thickened.
Add the vanilla extract, and stir well with a wire whisk. Pour into small bowl/dish. Chill well. Top with Cool Whip and/or small walnut pieces if desired.
Note: There are 2 types of cocoa powder - Dutch process and American style. Dutch process cocoa is treated with an alkali to neutralize its naturally acidic taste, making it a little more mellow. Neither style is necessarily better than the other. The important distinction is that, because they have different acidity levels, the two types will produce different chemical reactions when combined with the same ingredients. Use Droste brand for Dutch processed and Ghirardelli or Hershey's for American Style. Do yourself a favor and make this recipe with the Dutch process. Serves 1
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| | From: Genie· | Sent: 7/20/2008 6:20 PM |
Lime Cream Dessert
1 egg, beaten 1/4 cup sugar 1/4 cup butter or margarine 1/4 cup lime juice 1 teaspoon grated lime peel 2 drops green food coloring 2/3 cup whipped cream
In the top of a double boiler, combine the egg and sugar. Cut the butter into tablespoons; add to double boiler. Add lime juice and peel; cook and stir over boiling water for 8-10 minutes or until thick. Remove from the heat; add food coloring. Cool. Fold in the whipped cream. Chill for at least 1 hour. Yield: 1 serving. |
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| | From: Genie· | Sent: 7/20/2008 7:01 PM |
Vanilla Custard Cups
1 egg 1 cup milk 3 tablespoons brown sugar 3/4 teaspoon vanilla extract 1/8 teaspoon salt -- optional 1/8 teaspoon ground nutmeg In a bowl, beat egg, milk, brown sugar, vanilla and salt if desired until blended. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg. Place cups in a 9-inch square baking Pan. Fill pan with hot water to a depth of 1 inch. Bake, uncovered, at 350°F for 30 - 35 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings. |
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| | From: Genie· | Sent: 7/21/2008 2:58 AM |
BREAD PUDDING 1 slice bread, cubed 2 tablespoons raisins 1 egg ½ cup evaporated milk 3 tablespoons water 2 tablespoons sugar ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Divide bread and raisins between two greased 8-oz. baking dishes; set aside. In a bowl, beat egg, milk and water; pour over bread. Combine sugar, cinnamon and nutmeg; sprinkle over top. Bake, uncovered, at 350º for 30-35 minutes or until a knife inserted near the center comes out clean. Cool slightly. Serve warm. Yield: 2 servings.
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| | From: Genie· | Sent: 7/28/2008 2:46 AM |
Fried Ice Cream
1 scoop vanilla ice cream
1/2 cup frosted flakes
1/2 cup powdered sugar
1 teaspoon cinnamon
vegetable oil for frying
Heat the Vegetable Oil in a large pot. While the oil
is heating, take the Frosted Flakes and put them into
a Ziploc bag. Smash them until they are pea-size
pieces. Pour the Frosted Flakes into a large bowl.
Take the scoop of Ice Cream and drop it into the bowl.
Roll the Ice Cream around in the cereal until it is
well coated. Take the cereal covered Ice Cream ball
and drop it into the hot oil for 30-45 sec. Take the
Ice Cream out of the Oil and dust with Cinnamon and
Powdered Sugar. Serve immediately. Serves 1.
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| | From: Genie· | Sent: 11/5/2008 6:01 PM |
Home-Alone Chocolate Pudding
If you're not alone, don't worry --- just double this quick microwave recipe.
3 tablespoons sugar 2 tablespoons Dutch process European cocoa (see Note below) 1 tablespoon cornstarch 3/4 cup skim milk, (or 1% or 2% Milk) 1/4 teaspoon vanilla extract Cool-Whip frozen light topping (optional) walnut pieces (optional) Combine sugar, cocoa, and cornstarch in a 1-quart glass measure, and stir well. Gradually add milk, stirring with a wire whisk.
Microwave milk mixture at HIGH for 90 seconds, and stir well. Microwave again at MEDIUM-HIGH for 90 seconds, or until mixture is thickened.
Add the vanilla extract, and stir well with a wire whisk. Pour into small bowl/dish. Chill well. Top with Cool Whip and/or small walnut pieces if desired.
Note: There are 2 types of cocoa powder - Dutch process and American style. Dutch process cocoa is treated with an alkali to neutralize its naturally acidic taste, making it a little more mellow. Neither style is necessarily better than the other. The important distinction is that, because they have different acidity levels, the two types will produce different chemical reactions when combined with the same ingredients. Use Droste brand for Dutch processed and Ghirardelli or Hershey's for American Style. Do yourself a favor and make this recipe with the Dutch process. Serves 1
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