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Chocolate Mousse with Strawberry Cream
3 tbsp. water
3 tbsp. sugar
1 cup (6 ounces) - semisweet chocolate pieces
4 tbsp. - creme de cacao
1 cup (1/2 pint) - whipping cream
1 package (10 ounces) - frozen sliced California strawberries in syrup, thawed
Directions
In small saucepan over high heat bring water and sugar to boil, stirring. Reduce heat; simmer 1 minute. Combine chocolate pieces and sugar mixture in blender of food processor fitted with metal blade; whirl until cool to room temperature. In medium bowl beat 3/4 cup of the cream to form stiff peaks. With rubber spatula fold chocolate mixture into cream, blending thoroughly. Cover and freeze until firm, at least 6 hours. In blender or food processor combine strawberries with the remaining cream and creme de cacao; whirl until smooth. Cover and chill. To serve, pour equal amounts of the strawberry sauce into 6 dessert dishes and add scoops of the chocolate mixture. Note: Mousse can be prepared a day or two in advance Makes 6 servings |
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Chocolate Custard
2 cups skim milk
3 packets Sweet One® granulated sugar substitute
¼ cup granulated sugar
2 large eggs, slightly beaten
¼ cup unsweetened cocoa powder
1 teaspoon chocolate extract
2 tablespoons cornstarch
In a medium saucepan, whisk together skim milk, sugar, cocoa powder, cornstarch and Sweet One. Whisking constantly, cook 6-8 minutes, until mixture boils and thickens.
Remove saucepan from heat. Stir ¼ cup milk mixture into beaten eggs, stirring constantly to avoid curdling. Pour egg mixture back into saucepan and stir in extract. Cook, stirring constantly over low heat 2-3 minutes or until custard thickens. Do not let custard come to a boil.
Pour custard into individual dessert cups or a serving bowl and cover with plastic wrap. Refrigerate for at least two hours before serving.
Yield: Makes 8 servings |
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Strawberry Tiramisu
2 packages (8 ounces each) Neufchatel cheese, softened
3/4 cup powdered sugar
1 container (8 ounces) frozen light whipped topping, defrosted
1 cup strong coffee, at room temperature
3 tablespoons coffee-flavored liqueur (optional)
1 1/2 pint baskets California strawberries (18 ounces total), stemmed and sliced
24 ladyfingers split in half
2 teaspoons unsweetened cocoa powder
Directions
In large mixer bowl, beat Neufchatel cheese and powdered sugar until well blended. Gradually fold in whipped topping to blend. In small bowl, combine coffee and liqueur, if desired. Line an 8 x 8-inch glass baking dish with enough ladyfinger halves to cover bottom; place rounded sides down. If necessary, cut ladyfingers to fit dish. Spoon 1/3-cup coffee mixture evenly over ladyfingers. Top with one-third of the cheese mixture (about one cup) and spread evenly. Layer one-third of the strawberries (1 rounded cup) over cheese. Repeat layers two more times, ending with cheese and reserving remaining strawberries. Cover and refrigerate tiramisu and reserved strawberries at least 1 hour or up to 24 hours. To serve, remove cover; sift cocoa powder over top. Arrange reserved strawberries over cocoa. Serve immediately. Yield: Makes 12 servings. |
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Butterscotch Brownie Sundaes
1/2 c Butter
1 1/4 c Brown sugar
1 t Vanilla
2 Eggs
1 c All purpose flour
3/4 c Semi sweet chocolate chips
3/4 c White chocolate chips
12 Small scoops
Vanilla ice cream
SAUCE:
1/4 c Butter, at room temp.
1 c Brown sugar
1 c Cream
1 t Vanilla
preparation:
In large bowl, beat butter with brown sugar. Beat in vanilla and eggs. Stir in flour just until mixed. Fold in chocolate chips.
Spoon batter into greased 8 inch square baking dish; bake in preheated 350 F oven 35 to 40 minutes or until cake tester inserted in centre comes out clean. Cool. Cut into 12 squares.
While squares are baking, make sauce. Place butter, sugar and cream in medium saucepan and bring to a boil. Cook, stirring, about 2 minutes. Add vanilla. Cool.
Serve brownies with a scoop of ice cream and a drizzle of sauce. Makes 12 servings. |
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Chocolate Mousse with Strawberry Cream
3 tbsp. water
3 tbsp. sugar
1 cup (6 ounces) - semisweet chocolate pieces
4 tbsp. - creme de cacao
1 cup (1/2 pint) - whipping cream
1 package (10 ounces) - frozen sliced California strawberries in syrup, thawed
Directions
In small saucepan over high heat bring water and sugar to boil, stirring. Reduce heat; simmer 1 minute. Combine chocolate pieces and sugar mixture in blender of food processor fitted with metal blade; whirl until cool to room temperature. In medium bowl beat 3/4 cup of the cream to form stiff peaks. With rubber spatula fold chocolate mixture into cream, blending thoroughly. Cover and freeze until firm, at least 6 hours. In blender or food processor combine strawberries with the remaining cream and creme de cacao; whirl until smooth. Cover and chill. To serve, pour equal amounts of the strawberry sauce into 6 dessert dishes and add scoops of the chocolate mixture. Note: Mousse can be prepared a day or two in advance Makes 6 servings. |
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Honey Apple Turnovers
- Makes 4 servings -
1 Tbsp. dried currants
3 Tbsp. finely chopped walnuts
1/2 tsp. ground cinnamon, plus additional for dusting
6 Tbsp. honey, divided
2 large baking apples
Prepared pie dough for two single-crust 9-inch pies (purchased or homemade)
In a small bowl, combine currants, walnuts and 1/2 tsp. cinnamon. Stir in 3 Tbsp. honey. Peel apples and cut each in half lengthwise. Trim away stem and blossom ends. Scoop out core from each half with a melon baller, making a wide hole for filling. Divide honey mixture evenly between apple centers. Divide pie dough into 4 balls. Roll each into a 6-inch circle about 1/4-inch thick. Lay 1 piece of dough over each apple with filling-side up. Tuck and wrap dough around each apple. Trim dough to fit. Pinch the edges of dough underneath apples to seal entirely. Combine 1 Tbsp. honey with 1 tsp. steaming hot water. Stir until honey dissolves. Brush mixture over tops of dumplings; dust with additional cinnamon. Transfer dumplings to an ungreased baking sheet. Bake at 375°F for about 35 minutes, until dumplings are golden. Remove from oven and drizzle with remaining 2 Tbsp. honey. Serve warm or at room temperature. |
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BANANA PECAN STRUDELS WITH HONEY
4 sheets phyllo dough
5 tbs unsalted butter, melted
1/2 cup confectioners sugar
1/2 cup finely chopped toasted pecans
2 bananas, sliced lengthwise into quarters
2 tbs honey
Heat oven to 400°. Line baking sheet with parchment paper. Cut phyllo sheets in half lengthwise to make 8 rectangles. Brush one phyllo sheet half with some of the melted butter. Sift 1 tbs confectioners sugar over top of buttered sheet. Sprinkle with 1 tbs nuts. Place a banana quarter along short edge of phyllo. Starting with short end, roll up banana in phyllo. Dab a little honey along the edge to help seal the packet. Repeat with remaining phyllo and other ingredients to make another seven strudels, for total of 8 strudels. Place strudels on baking sheet. Brush strudels with melted butter. Bake 15 min. or until strudels are golden brown and crisp. Serve warm. MAKES 8 SERVINGS |
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French Donuts
2 ½ pounds flour
4 ½ cups water
1- Quart eggs (room temperature)
1½ cups sugar
1 ½ Tablespoons salt
1- Heaping tablespoon baking powder
In a large sauce pan boil water, incorporate flour, sugar, salt (stirring vigorously), when flour forms a “to suggest a pasty thick ball�?mass. Take to mixer, set paddle and continue
To mix flour mixture ‘mass�?to 110°F “cool enough not to cook eggs�? slowly start incorporating eggs holding back 1 cup egg as mixture varies. Scrap bowl, continue incorporating mixture until smooth but thick, incorporate baking powder last 30 seconds, let sit 10 minutes, dispense with pancake dispenser to maximum setting, fry at 365°F. Until golden brown, turn and fry additional 1 minute, turn again fry 30 seconds “this ensures shells are not soft�?turn again and remove from fryer. Glaze, choc, or maple.
Makes 40 donuts
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PUMPKIN AND CARAMEL SWIRL CHEESECAKE
INGREDIENTS:
Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons purchased caramel sauce
1 cup sour cream
DIRECTIONS:
Crust:
Preheat oven to 350 degrees. Finely grind crushed cookies,
pecans and sugar in processor. Add melted butter and blend
until combined. Press crust mixture onto bottom and up sides
of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Filling:
Using electric mixer, beat cream cheese and sugar in large
bowl until light. Transfer 3/4 cup mixture to small bowl;
cover tightly and refrigerate to use for topping. Add pumpkin,
4 tablespoons whipping cream, ground cinnamon and ground
allspice to mixture in large bowl and beat until well combined.
Add eggs 1 at a time, beating just until combined. Pour filling
into crust (filling will almost fill pan). Bake until cheesecake
puffs, top browns and center moves only slightly when pan is
shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and
cool 10 minutes. Run small sharp knife around cake pan sides to
loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature.
Add remaining 5 tablespoons whipping cream to cream cheese mixture
and stir to combine. Press down firmly on edges of cheesecake to
even thickness. Pour cream cheese mixture over cheesecake, spreading
evenly. Spoon caramel sauce in lines over cream cheese mixture.
Using tip of knife, swirl caramel sauce into cream cheese mixture.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Release pan sides from cheesecake. Spoon sour cream into pastry
bag fitted with small star tip (do not stir before using). Pipe
decorative border around cheesecake and serve.
Yield: 10 Servings
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CINNAMON STREUSEL
1 box cinnamon streusel muffin mix
1/3cup all-purpose flour
1/2 cup water
1/3 cup vegetable oil
2 eggs
1 . Heat oven to 375F. Grease bottom of 9x5-inch loaf pan with shortening, or spray bottom with cooking spray.
2 . In medium bowl, stir Muffin Mix, flour, water, oil and eggs just until blended (batter may be lumpy). Spread batter in pan. Sprinkle with Streusel.
3 . Bake 38 to 43 minutes or until top is golden brown and springs back when lightly touched. Cool 15 minutes. Run knife around edges of pan before removing; remove from pan. Cool completely before slicing, about 45 minutes.
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