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Reply
| | From:  Genie· (Original Message) | Sent: 1/9/2008 3:17 AM |
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Reply
| | | From: Genie· | Sent: 2/29/2008 10:09 PM |
| From: Michael (Original Message) | Sent: 2/18/2008 2:52 PM | Valentine's Strawberry Heart Surprises Ingredients: 1 homemade or bakery pound cake.
1 pint Strawberries.
2 tablespoons of sugar.
½ teaspoon of fresh lemon juice.
½ cup of chilled whipping cream. Preparation Instructions: 1. Slice the pound cake into 4 slices approximately 1 inch thick. With a heart-shaped cookie cutter, cut out hearts from each slice of the cake.
2. In a bowl crush 1/2 of the Strawberries and the sugar. Add the remaining Strawberries whole to the bowl. Add the lemon juice and mix well.
3. Whip the cream until it is at the soft peak stage.
4. To Serve: Place 1 heart on a plate. Pour the Strawberry mixture over each cake. Cover the cake with another heart. Top with whipped cream and the remaining Strawberry mixture. | |
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| | | From: Genie· | Sent: 2/29/2008 10:10 PM |
| Strawberry Swirl Cheesecake Bars 1 ten oz pkg frozen strawberries, thawed 1 T Cornstarch 1 3/4 cups fine crushed cinnamon or plain graham cracker crumbs 4 T butter or margarine, melted 2 eight oz pkgs of softened cream cheese 1 fourteen oz can of sweetened condensed milk (NOT EVAPORATED) 2 eggs 1/3 cup lemon juice 1 t. vanilla Preheat oven to 350 degrees. In a blender, blend the strawberries until smooth. In a saucepan combine the strawberry puree and cornstarch; cook and stir until thickened. Cool. In a small bowl, combine graham cracker crumbs and butter; press firmly on the bottom on a greased 13x9 pan. In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour into crust. Drop strawberry mixture by spoonfuls over batter. Gently swirl with knife or spatula. Bake for 25-30 minutes or until center is set. Cool, then chill in refrigerator. Cut into bars and store leftovers in refrigerator. Makes 2-3 dozen (very pretty) bars Kathy | |
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| | | From: Genie· | Sent: 2/29/2008 10:11 PM |
Blackberry Wine Cake for Valentines Day
1 Box white cake mix
1/2 c oil
1 c blackberry wine
3 oz pkg blackberry jello
1/2 c pecans
4 eggs
Glaze:
1 1/2 c powdered sugar
1/2 c blackberry wine
Combine the cake mix, oil, blackberry wine, blackberry jello, pecans; add the eggs 1 at a time. Grease heavily and flour Bundt pan. Pour batter in pan (batter will be thin). Bake 50-60 min. at 325 degrees F. Glaze:
Mix together the powdered sugar and blackberry wine; bring to a boil. Leave cake in pan and pour 1/2 mixture over the cake. Let stand 30 minutes. Turn out and pour remainder of glaze over cake. | |
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Reply
| | | From: Genie· | Sent: 2/29/2008 10:11 PM |
Strawberry White Chocolate Tart Crust: 2 cups flour
1 tsp. sugar
Pinch of salt
8 ozs. cold butter, cut in squares
1/4-1/3 cup cold water Blend all ingredients until pea sized clumps form. Add just enough water to form dough. Refrigerate dough for 30 minutes; press into 10 inch tart pan; let stand awhile. Preheat oven to 375°; bake for 15-20 minutes, until golden: cool completely. Filling: 3/4 cup whipping cream, scalded
12 ozs. finely chopped white chocolate
4 ozs. butter, softened Whisk the chocolate into the hot cream until blended. Whisk in the butter until combined. Wash and thoroughly dry 2 cups of fresh strawberries; slice and line the bottom of the crust. Spoon white chocolate mixture over berries; chill thoroughly. Before serving, garnish with whole or sliced berries or shaved chocolate. Could also be made with cranberries. | |
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| | | From: Genie· | Sent: 2/29/2008 10:12 PM |
Valentine's Day Meringue Tarts with Strawberries
Low-fat
1 c Sugar
1/2 ts Baking powder
1/8 ts Salt
3 ea Egg whites
1 ts Vanilla
1 ts Vinegar
1 ts Water
1 ea Fresh sliced strawberries
Sift the sugar with the baking powder and salt. Combine the egg whites, vanilla, vinegar, and water. Add the sugar mixture, 1/2 teaspoon at a time, to the egg whites, alternating with a few drops of the liquid, beating constantly. When all combined, continue to beat for several minutes. Place large spoonfuls on baking sheet and shape into shallow cups. Bake at 225 degrees F. for 45 minutes to 1 hour. Remove the meringues form the sheet quickly and cool them on rack. Fill with the strawberries. | |
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| | | From: Genie· | Sent: 2/29/2008 10:13 PM |
Chocolate Angel Food Dessert
- 2 cups (12 ounces) semisweet chocolate chips
- 1/4 cup milk
- 3 egg yolks, beaten
- 2 teaspoons sugar
- 2 cups whipping cream, whipped
- 1 angel food cake (10 ounces)
In the top of a double boiler over boiling water, melt chocolate chips. Combine milk, egg yolks and sugar; gradually add to chocolate, stirring constantly. Cook for 2-3 minutes. Remove from the heat; cool to room temperature. Fold in cream. Tear cake into bite-size pieces; place half in a greased 13-in. x 9-in. x 2-in. baking pan. Top with half of the chocolate mixture. Repeat layers. Cover and refrigerate overnight. Serve chilled. 16-20 servings.
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Reply
| | | From: Genie· | Sent: 2/29/2008 10:13 PM |
Hugs 'n' Kisses Brownie SERVINGS: 10-12 TIME: Prep: 15 min. Bake: 40 min. + standing. Ingredients: - 1 package fudge brownie mix (8-inch square pan size)
- 1 egg
- 1/4 cup vegetable oil
- 1/4 cup water
- 1-1/2 cups vanilla or white chips
- 14 to 16 milk chocolate kisses
- 14 to 16 striped chocolate kisses
- 1-1/2 teaspoons shortening
Directions: In a large bowl, stir brownie mix, egg, oil and water until well blended. Fold in 1 cup vanilla chips.
Pour into a greased 9-in. heart-shaped or round springform pan. Bake at 350° for 35-40 minutes or until a toothpick inserted 2-in. from the side of pan comes out clean.
Let stand for 10 minutes; alternate milk chocolate and striped kisses around edge of pan with points toward center. Melt shortening and remaining chips; stir until smooth. Drizzle over brownie. Cool completely. Remove sides of springform pan. Yield: 10-12 servings. | |
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Reply
| | | From: Genie· | Sent: 5/29/2008 1:07 AM |
Chocolate Hearts
Makes about 30 (2-1/4-to-2-1/2-inch) cookies.
These unusual, tempting chocolate meringue cutout cookies are a hit whenever
I serve them, but especially on Valentine's Day. They are adapted from a
1909 edition of The Good Housekeeping Everyday Cookbook. Because the
original recipe was a bit sugary for modern tastes, I've made several
changes to reduce the sweetness. I've also added a little vanilla to round
out the flavor. Additionally, I've provided a baking temperature to replace
the cook's thoughtful, but for most modern readers unenlightening, guidance:
"The oven should not be as cool as for meringues, but not quite so hot as
for sponge cakes."
These cookies have a pleasing chewy texture, an intense chocolate flavor,
and, due to the way the meringue bakes, a puffy, layered look that always
provokes comments. As appealing as they are, it's surprising they aren't a
standard in cookie bakers' repertoires today. Now, perhaps they will be.
3-1/2 ounces unsweetened chocolate, broken up or coarsely chopped
2-2/3 cups powdered sugar (divided), plus more if needed
2 tablespoons unsweetened American-style cocoa powder
1/3 cup egg whites (about 3 large egg whites), at room temperature
1 teaspoon vanilla extract
Sugar, for topping (optional)
Preheat the oven to 325 degrees F. Line several baking sheets with parchment
paper.
In a small, microwave-safe bowl, microwave the chocolate on 100-percent
power for 1 minute. Stir well. Continue microwaving on 50-percent power,
stirring at 30-second intervals. Stop microwaving before the chocolate
completely melts and let the residual heat finish the job. (Alternatively,
in a small, heavy saucepan, melt the chocolate over lowest heat, stirring
frequently; be very careful not to burn. Immediately remove from the heat.)
Let cool to warm.
In a large bowl, with an electric mixer on low speed, beat together the
chocolate, about one-third of the powdered sugar, and the cocoa powder until
well blended. Gradually add about one-third of the egg whites and beat until
evenly incorporated. Add another one-third of the powdered sugar, then
another one-third of the egg whites, and beat until smooth. Repeat the
process, adding the remaining one-third of the powdered sugar, then the
remaining one-third of the egg whites, and the vanilla. Increase the speed
to high and beat for 2 minutes more, or until very smooth and well blended.
Let the dough stand for 5 minutes to allow the egg whites to be more fully
absorbed. At this point, if the dough seems dry and crumbly, beat in 1 to 2
teaspoons water until it holds together. If the dough seems sticky and wet,
beat in 1 to 2 tablespoons more powdered sugar to stiffen it just slightly.
Beat the dough for 1 minute more, or until very well blended.
Divide the dough in half. Place each portion between large sheets of wax
paper. Roll out the portions a scant 1/4 inch thick; check the underside of
the dough and smooth out any wrinkles that form. Working with one portion at
a time, gently peel away, then pat one sheet of wax paper back into place.
Flip the dough over, then peel off and discard the second sheet. Using a
2-to-2-1/4-inch or similar small, heart-shaped cutter, cut out the cookies;
if the cutter sticks, occasionally dip it into powdered sugar, tapping off
the excess. Using a spatula, carefully transfer the cookies to the baking
sheets, spacing about 1-1/4 inches apart. Reroll any dough scraps. Continue
cutting out the cookies until all the dough is used.
Bake the cookies, one sheet at a time, in the middle of the oven for 9 to 13
minutes, or until dry on the surface but soft in the centers when very
lightly pressed. Slide the cookies, still attached to the parchment, onto a
wire rack. If desired, immediately sprinkle the tops of the cookies with
sugar. Let stand until completely cooled. Carefully peel the cookies from
the parchment.
Store in an airtight container for up to 2 days or freeze for up to 1 month.
Tip
Be sure to use room-temperature egg whites. Cold egg whites will lower the
temperature of the chocolate and cause it to set in small bits, which will
yield a lumpy dough. To warm up the egg whites in a hurry, place them in a
small bowl set in a slightly larger bowl of barely hot tap water.
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Reply
| | | From: Genie· | Sent: 6/19/2008 3:35 PM |
Chocolate Heart Layer Cake with Chocolate Cinnamon Mousse Yield: 4 servings, 1 eight-inch cake Cake:
4 tablespoons unsalted butter, melted 1/3 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
4 large eggs
3/4 cup sugar Mousse Base:
1 cup heavy whipping cream
4 cinnamon sticks, broken in half Mousse, Cake Assembly, and Glaze:
2/3 cup cherry jam
2 tablespoons kirsch (clear cherry brandy) 4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped 1/2 cup heavy whipping cream
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon chai-spiced tea leaves or Lapsang souchong smoked black tea leaves (from 1 tea bag)
5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped Buy Chocolate For Cake:
Preheat oven to 400 F. Place 8x2-inch heart-shaped cake ring on sheet of foil. Wrap foil up sides of ring. Brush foil and inside of ring with 1 tablespoon butter; dust with flour. Place on baking sheet. You could also use a buttered and floured 8-inch round cake pan with 2-inch-high sides. Sift flour, cocoa, and salt into medium bowl. Combine eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until sugar dissolves, about 2 minutes. Remove from over water. Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes. Sift half of dry ingredients over; fold in gently. Repeat with remaining dry ingredients. Transfer 1/4 cup batter to small bowl; fold in 3 tablespoons butter. Gently fold butter mixture into batter; do not overmix or batter will deflate. Transfer batter to ring. Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake with foil to rack; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.) For Mousse Base:
Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan. Remove from heat; let steep 1 hour at room temperature. Cover and refrigerate cinnamon cream overnight. For Mousse, Cake Assembly, and Glaze:
Blend jam and kirsch in small bowl. Cut around sides of cake; lift off ring. Using metal spatula, loosen cake from foil and transfer to rack. Using serrated knife, cut cake horizontally in half. Using tart pan bottom, transfer top cake layer to work surface; turn cut side up. Spread half of jam on cut side of both cake layers. Strain cinnamon cream into large bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge. Gently press second layer, jam side down, atop mousse. Smooth sides of cake with offset spatula. Chill assembled cake on rack while preparing glaze. Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly. Remove from heat; steep 5 minutes. Strain into another small saucepan; return to boil. Remove from heat. Add coarsely chopped chocolate; whisk until smooth. Cool glaze until thickened, but still pourable, about 30 minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly. Chill until glaze is firm, at least 2 hours and up to 1 day. Place cake on platter and serve. | |
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Reply
| | | From: Genie· | Sent: 6/19/2008 3:43 PM |
Chocolate and Raspberry Heart Napoleons Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream. Yield: 2 Servings 3 half-pint containers of fresh raspberries (about 18 ounces), or 1 pound frozen raspberries
4 large egg yolks
1/2 cup granulated sugar
1/2 cup light corn syrup
2 tablespoons kirsch or champagne
3 large egg whites
1 cup heavy cream
1 tablespoon superfine sugar
Bittersweet Chocolate Hearts
Confectioners' sugar, for garnish Line a 9-by-13-by-2-inch baking pan (1/4 sheet) with parchment paper. Set aside. Place raspberries (if using fresh raspberries, reserve 1/2 cup for garnish) in a medium skillet over medium heat. Simmer until raspberries begin to break down and liquid is released, 4 to 5 minutes. Transfer raspberries to a food processor, and puree, about 20 seconds. Pass through a fine sieve. Set aside to cool. Fill a large bowl with ice and water; set aside. Bring a stockpot a quarter full of water to a boil. Let simmer. In a medium stainless-steel bowl, whisk together egg yolks, 2 tablespoons sugar, corn syrup, and kirsch or champagne; place over simmering water. Whisking constantly, cook until mixture thickens (when whisk is lifted over the mixture, the ribbon-like trail it leaves on the surface should hold its shape for 1 or 2 seconds), about 4 minutes. Transfer bowl to the ice-water bath; whisk mixture while it cools. Add 3/4 cup raspberry purée to mixture; whisk to combine. Set aside. In an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy, about 30 seconds. While mixer is running, gradually add remaining 6 tablespoons sugar; beat until very stiff, 2 to 2 1/2 minutes. Transfer mixture to a bowl. Beat cream with whisk attachment until stiff; fold into egg whites. Fold raspberry mixture into egg whites and cream. Pour the mixture into the prepared baking pan; cover with plastic wrap. Transfer to the freezer; freeze until hardened, at least 4 hours. This can be prepared up to 2 days in advance. To make the raspberry sauce, stir superfine sugar into the remaining raspberry purée (about 2 tablespoons). Refrigerate until ready to serve. To serve, use a heart-shaped cookie cutter (2 1/2 inches across at the widest point) to cut out four hearts from the semifreddo. Divide the raspberry sauce between two dessert plates. Place a chocolate heart, off center, on top of the raspberry sauce. Place a semifreddo heart on each chocolate heart, and repeat layering until there are three layers of chocolate and two layers of semifreddo, ending with a chocolate heart. Garnish with reserved fresh raspberries (if using), and sift confectioners�?sugar over the raspberries, if desired. | |
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Reply
| | | From: Genie· | Sent: 10/16/2008 9:44 PM |
Here's My Heart Fudge Recipe 1-2/3 cups (10-oz. pkg.) HERSHEY'S Premier White Chips, divided
1 teaspoon almond extract
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/4 cup (1/2 stick) butter or margarine, melted
1 teaspoon vanilla extract
4-1/2 cups sugar
1 jar (7 oz.) marshmallow creme
1-1/2 cups (12-oz. can) evaporated milk
1/4 cup (1/2 stick) butter or margarine
Few drops red food color (optional)
1 cup candied red cherries, quartered
1. Line 13x9x2" pan with foil.
2. In medium bowl, place 1 cup white chips and almond extract. In second medium bowl, stir together cocoa, melted butter and vanilla extract until mixture is smooth; add remaining 2/3 cup white chips (chips do not need to melt).
3. In heavy 4-quart saucepan, stir together sugar, marshmallow creme, evaporated milk and 1/4 cup butter. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil (bubbles can't be stirred down); continue boiling and stirring 5 minutes. Remove from heat.
4. Immediately add half of hot mixture to bowl with white chips only. Pour remainder into cocoa mixture; stir to blend. Beat white chip mixture until chips are completely melted; stir in red food color, if desired, and cherries. Spread evenly in prepared pan. Beat cocoa mixture until chips are melted and mixture thickens slightly. Spread evenly over top of white layer.
5. Cover; refrigerate until firm. Remove from pan; peel off foil. Cut with heart-shaped cookie cutters or cut into squares. Cover; store in refrigerator. About 8 dozen squares.
NOTE: For best results, do not double this recipe. | |
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Reply
| | | From: Genie· | Sent: 10/17/2008 3:53 AM |
Love Fudge recipe
Ingredients:
1 package (12 ounce) semi-sweet chocolate chips.
1 (5 ounce) can evaporated milk.
1 jar of marshmallow creme.
4 capsules of ginseng.
3 cups of sugar.
1 cup of chopped pecans.
¾ cup of margarine.
1 teaspoon of vanilla.
Preparation Instructions:
Lightly grease a 13-inch by 9-inch baking dish.
In a suitably sized starsol saucepan, mix together the margarine, sugar and milk.
Bring to a boil for 5 minutes, stirring constantly.
Turn the heat off and stir in the semi-sweet chocolate chips.
Add the remaining ingredients and mix thoroughly.
Pour into a baking dish and allow it to set at room temperature.
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