Desserts

Icings

Cakes and Cupcakes

Mousse and Soufflé

Pastry

Cookies

Brownies and Bars

Pies

Cheesecake

Drinks

 

 

 

 

 

 

 

Table of Contents:

Dishes listed in the order they are presented.

 

 

 

Desserts

 

 

 

         Icings

 

 

Almond Marzipan Layer (between cake and frosting)

Fondant Icing:

Chocolate Frosting:

Vanilla Frosting:

Spice Icing for Spice Cake

Peanut Butter Filling for Cupcakes

Sidwell Hot Fudge Sauce

 

 

 

        Cakes & Cupcakes

 

 

Kransekake

Poppy Seed Cake

The Velvet Almond Fudge Cake

Very Chocolate Cake

Chocolate Peanut Cake

Coffee Kahlua Cupcakes

Smith Island Ten Layer Cake

Smith Island Cupcakes

Georgetown Cupcake's Chocolate Cupcakes with Buttercream Frosting

Georgetown Cupcake's Chocolate Ganache Cupcakes Chocolate-Frosted Peanut Butter Cupcakes

Peanut Butter Chocolate Frosting

Red Velvet Cupcakes with Vanilla Cream Cheese Frosting

 

 

 

         Mousse and Soufflé

 

 

Quick Chocolate Mousse

Chocolate Mousse

Cold Pumpkin Soufflé

Chocolate Soufflés

Baked Chocolate Custard with Butterscotch Whipped Cream

Flan

Chocolate Kahlua Flan

Dark Chocolate Ganache Mousse

Chocolate Cobbler

Chocolate Mousse (Excellent)

Chocolate Soufflé

Julia’s Chocolate Soufflé

Peanut Butter Bombe

 

 

 

 

        Cookies

 

 

Auntie’s Butter Cookies

Double-Delight Peanut Butter Cookies

Fattigmann

Christmas Boubon Balls

Krumkake

Neiman-Marcus Chocolate Chip Cookie

 

 

 

       Pastry

 

 

Norwegian Almond Kringle

Kringle II

Kringle III

Marzipan Christmas Kringle

Kringle 4

 

 

 

        Brownies & Bars

 

 

Hello Dollies

Pumpkin Crisp

Three Ginger Gingerbread

 

 

 

 

         Pies

 

 

Peanut Delight

Peanut Delight (Revised and Improved)

Chocolate Tart

Hot Fudge Peanut Butter Pie

Key Lime Pie

Simple Key Lime Pie

Anne Landers' Best Lemon Pie

Pecan Pie

Lemon Pie

Never Fail Meringue

Chocolate Silk Pie

French Silk Chocolate Pie

Swiss Chocolate Pie

Peanut Butter Cream Cheese Pie

Pumpkin Pie

Libby's Pumpkin Pie

 

 

 

      Cheesecake

 

 

Joani’s Cheesecake

Pumpkin Cheesecake

Pumpkin Cheesecake

Elegant Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake

Pumpkin Cheesecake

Key Lime Cheesecake

Chocolate Mousse Cheesecake

Godiva Chocolate Cheesecake

Mango Cheesecake

 

 

 

Drinks

 

 

Quicker’s Slush

Open House Punch

Lemon Drop Martini

Grape Glacier Martini

Antarctic Glacier Margarita

Bahama Sunrise

Cherry Blossom Martini

Frosty Lemon Martini

 

Limonfresca

Festive Pilgrim

Chocolate Martinis

Emerald Mint Martini

Mint Julep Martini

Mango Strawberry Mock Daiquiris

Mango Fizz

 

 

 

Icings

 

 

Almond Marzipan Layer (between cake and frosting)

(Karen Ronne Tupek)

 

Ingredients:

2 cups              ground almonds  (I use canned almond paste)

1¼ cups            fine granulated sugar

1¼ cups            powdered confectioner’s sugar

1                      egg  (I use egg white)

1‑2 Tbs.            lemon juice

¼ tsp.               almond extract

 

Directions: 

1.      Mix dry ingredients together, then add wet ingredients.  Mix well.

2.      Roll out (with rolling pin) between two pieces of wax paper, using powdered sugar to prevent it from sticking. Remove top wax paper sheet, flip the other one over onto cake, carefully working the remaining piece of wax paper from the marzipan layer, making sure it adheres to the cake.  Trim excess away from cake plate.

 

 

Fondant Icing:

(Karen Ronne Tupek)

 

Ingredients:

3½ cups            powdered sugar

1 lg.                 egg white

2 tsp.                liquid glucose

                        Cornstarch (to thicken, as needed)

 

Directions:  This may be rolled and transferred to cake, as Marzipan, above, or used in a decorating bag with tips.

 

 

Chocolate Frosting:

 

Ingredients:

3 Tbs.               shortening (butter)

3 sq. (1 oz. ea.)             unsweetened chocolate

2 cups              powdered sugar

¼ tsp.               salt

⅓ cup               milk

1 tsp.                vanilla

 

Directions:  Heat butter and chocolate in double boiler sauce pan over low heat until melted.  Blend in remaining ingredients; beat until smooth.  Place saucepan of frosting in bowl of ice and water; continue beating until frosting is smooth and of spreading consistency.

 

  

Vanilla Frosting:

 

Ingredients:

1 box                powdered sugar

1 stick              softened butter

1 tsp.                vanilla

⅛ tsp.               salt

3 Tbs.               milk (+ or -, as needed)

 

 

Spice Icing for Spice Cake

(Karen Ronne Tupek)

 

Ingredients:

To Vanilla frosting, add:

1 tsp.                cinnamon

½ tsp.               nutmeg

½ tsp.               allspice

½ tsp.               cloves

 

 

Peanut Butter Filling for Cupcakes (or middle layer frosting on cake)

 

Ingredients:

½ cup               peanut butter, smooth or crunchy

6 Tbs.               butter

1 cup                powdered sugar

Optional:          cream cheese

 

 

Sidwell Hot Fudge Sauce

 

Ingredients:

2 squares          Baker's unsweetened chocolate

½ cup               sugar

½ cup               evaporated milk, warmed

1 Tbs.               butter

Dash                salt

½ tsp.               vanilla

 

Directions:  Melt chocolate in double boiler, stir in sugar, salt, and milk; stir in remaining ingredients until combined and smooth.  Can freezer in small containers for use as necessary.

 

 

 

Cakes and Cupcakes

 

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Kransekake

Almond “Crown Cake”

(Karen Ronne Tupek)

 

Ingredients:

Rings:

4 cans               almond paste

4                      egg whites

2 cups              powdered confectioners’ sugar

 

Icing:

1                      egg white

1 cup                powdered confectioners’ sugar

1 tsp.                cream of tartar

 

Directions:  It is best to have the 18 ring pans and a cookie gun or decorating bag.  Mix ingredients, place in cookie gun with large round opening, and squirt around rings of pans.  Bake at 325o for 20 minutes, until a little golden brown.  Do not over bake.  Remove rings, stacking them starting with the largest, cementing them with loopy zigzag drizzles of icing from a decorating tip:

 

  

Poppy Seed Cake

(Jackie Ronne)

 

Ingredients:

1 box                butter cake mix

4 whole            eggs

½ cup               sherry

½ cup               buttery flavored oil

⅓ cup               poppy seeds

1 (8 oz.) pkg.    cream cheese

1 pkg.               vanilla instant pudding

½ cup               chopped pecans/walnuts

 

Directions:  Blend, and add in order listed.  Bake in greased and floured Bundt pan at 350° for 1 hour.

 

 

The Velvet Almond Fudge Cake

(Karen Ronne Tupek)

 

Ingredients:

1½ cups            blanched slivered almonds, chopped

1 (12 oz.) pkg.  chocolate chips

1 pkg.               chocolate fudge cake mix

1 pkg.               Jell-O chocolate fudge instant pudding mix

1 lg.                 eggs

1 cup                sour cream

½ cup               water

¼ cup               oil

½ tsp.               vanilla extract

½ tsp.               almond extract

 

Directions:  Toast chopped almonds at 350° for 3-5 minutes.  Sprinkle ½ cup on bottom of well greased 10 tube or Bundt pan.  Mix all ingredients except almond and chips. Beat at medium speed for 4 minutes.  Stir in almonds and chips.  Pour into pan.  Bake at 350° for 70 minutes until cake pulls away from pan sides.  Cool 15 minutes in pan.  Garnish with whipped cream.  Yummy!

 

 

Very Chocolate Cake

 

Ingredients:

l lg. pkg.           cooked chocolate pudding (8 serving size) NOT INSTANT

1 box                chocolate layer cake without pudding in the mix

1 tsp.                oil

1 (12 oz.) pkg.  chocolate chips (mini chips if you can find them)

 

Directions:  Prepare pudding with milk according to directions.  Cook.  Remove from heat.  Beat in oil and cake mix (just the dry cake mix).  Spread in greased and floured 13x9 inch pan.  Sprinkle chips on top.  Bake at 350° for about a half hour, give or take depending on your oven.  Serve with whipped cream or ice cream.  Delicioso!!

 

 

 

Chocolate Peanut Cake

recipe photo

Ingredients:

Chocolate Cake:

2 boxes chocolate cake mix (and required ingredients)

Buttermilk

Peanut butter mousse (recipe below)

Whipped chocolate ganache (recipe below)

Chopped unsalted peanuts 4 cans          almond paste

 

Peanut Butter Mousse:

2 cups creamy peanut butter

2 8-ounce packages cream cheese (room temperature)

1/2 tsp. cinnamon

2 cups powdered sugar

2 Tb. vanilla extract

2 cups whipping cream

 

Whipped Chocolate Ganache:

1 pound            semisweet chocolate, chopped

2½ cups            heavy cream

 

Directions:

1.      Cake:  Prepare three 8" or 9" round cake pans by coating them lightly with oil and then flour. Preheat the oven to the temperature recommended for your cake mix.

2.      Follow cake mix directions, substituting buttermilk for the water. Divide batter evenly in the prepared cake pans, filling each two-thirds full (there may be extra batter, which can be used for cupcakes). Bake as directed.

3.      Allow to cool for approximately 10 minutes before removing cakes from pans; set layers on racks and allow to cool completely. Trim off the rounded tops of each cake layer with a serrated knife to enable even stacking.

4.      Place one cake layer top down on a serving plate and spread with peanut butter mousse. Repeat with the second layer, then top with the third layer. Frost the top and sides of the cake with the whipped chocolate ganache. Add chopped peanuts to the sides of the cake.

5.      Cover and refrigerate until serving time.

6.      Peanut Butter Mousse:  Beat peanut butter, cream cheese and cinnamon in a bowl until blended. Beat in powdered sugar and vanilla. In another bowl, beat whipping cream until it reaches the stiff peak stage. Gently fold the whipped cream into the peanut butter mixture a little bit at a time.

7.      Ganache: Place chopped chocolate in a heat-proof bowl. Bring cream to a boil over medium-high heat. Pour over chocolate and let sit for 10 minutes. Stir until smooth. Cool the ganache to room temperature, stirring occasionally. Whip on medium speed until it reaches a spreadable consistency.

 

 

Coffee Kahlua Cupcakes

 

Ingredients:

Cake:

2¼ cup             all purpose flour

2 cup                sugar

¾ cup               cocoa, unsweetened (plus 2 Tbs. for frosting)

1½ tsp.             baking soda

1 tsp.                baking powder

½ tsp.               salt

1 cup                vegetable oil

1 cup s             trong brewed coffee (cooled)

3 lg.                 eggs

1 8 oz.              sour cream

2 tsp.                pure vanilla extract (reserve 1 for frosting)

2 (3 oz.) pkgs.   cream cheese (1 for cream filling; 1 for frosting)

¼ cup               coffee liqueur (for cream filling)

1 (8 oz.)            chocolate cool whip (cream filling)

½ cup               butter (softened) for frosting

2 cup                confectioners’ sugar for frosting

¼ cup               strong brewed coffee (cooled for frosting)

(Opt.)               chocolate covered coffee beans for garnish (optional)

 

Directions:

1.      Preheat the oven to 350° F.  Line muffin pans with paper liners and set aside.

2.      In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.  Add oil, coffee, and eggs.  Beat at medium speed with an electric mixer until smooth.  Mix in the sour cream and vanilla.  Spoon the batter evenly into prepared muffin cups, filling each ⅔ full.  Bake until a tester inserted in center comes out clean, for 16 to 18 minutes.  Let them cool in pans on wire racks for 5 minutes. Remove from the pans and cool completely on wire racks.

3.      While cupcakes are baking, make the cream filling...recipe follows.  Spoon Coffee Cream Filling into a squeeze bottle with a long narrow tip.  Insert the tip into the top of cupcake and squeeze about 1 tablespoon of filling into center of each cupcake.

4.      Spread the Coffee Butter cream frosting evenly over the cupcakes and garnish with chocolate covered coffee beans, if desired.


Coffee Cream Filling:

1 (3 oz.) pkg.    cream cheese, softened

¼ cup               coffee-flavored liqueur

1 (8 oz.) tub      frozen chocolate flavored whipped topping, thawed

 

Directions:  In a small bowl, whip the cream cheese at medium speed with an electric mixer until smooth. Slowly add the liqueur and fold in the whipped topping. Cover and chill.

 

Coffee Buttercream Frosting:

½ cup               butter, softened

2 cups              confectioners' sugar

¼ cup               strong brewed coffee

2 Tbs.               cocoa

1 (8 oz.) pkg.    cream cheese

1 tsp.                vanilla

 

Directions:  In a medium bowl, beat the butter at medium speed with an electric mixer until creamy. Gradually add the confectioners' sugar, beating until smooth, add cream cheese, Vanilla and Cocoa then beat in the coffee till frosting has a sheen to it.

 

 

 Smith Island Ten-Layer Cake

The Washington Post, April 23, 2008

16 servings

 

Summary:

Some folks believe it was the late Frances Kitching, an innkeeper on the island, who called for the cake to be 10 layers, as it is in this recipe.  This cake was named the official State Dessert of Maryland on April 24, 2008.

 

Ingredients:

For the cake:

8 oz. (2 sticks) unsalted butter, at room temperature, cut into chunks;

                        plus more for greasing the pans

3 cups              flour

¼ teaspoon       salt

1 heaping tsp.   baking powder

2 cups              sugar

5 large              eggs

1 cup                evaporated milk

2 teaspoons       vanilla extract

½ cup               water

For the icing:

2 cups              sugar

1 cup                evaporated milk

5 ounces           unsweetened chocolate, chopped

4 oz. (1 stick)    unsalted butter

½ to 1 tsp.        vanilla extract

 

Directions:

1.      For the cake: Position an oven rack in the middle of the oven; preheat to 350°. Use butter to lightly grease ten 9-inch cake pans, or use 2 or 3 cake pans at a time and re-grease them as needed.

2.      Sift together the flour, salt and baking powder.

3.      Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until light and creamy. Add the eggs one at a time; beat until smooth. Reduce the speed to low and add the sifted dry ingredients 1 cup at a time; beat until incorporated. Still on low speed, add the evaporated milk, then the vanilla and water, beating until well combined.

4.      Place 3 serving spoonfuls of batter in each of the cake pans; use the back of the spoon to spread it evenly. Bake 2 or 3 layers at a time on the middle oven rack for 8 to 9 minutes. (A layer is done when you hold it near your ear and do not hear it sizzle.)

5.      While the cakes are baking, make the icing: Combine the sugar and evaporated milk in a medium saucepan over medium-low heat. Add the chocolate and butter; warm through, stirring, until both have melted. Increase the heat to medium and cook, stirring occasionally, for 10 to 15 minutes. Remove from the heat and add the vanilla extract, stirring to combine. The icing will be thin but will thicken as it cools.

6.      As the cake layers are done, run a spatula around the edge of the pan and ease out the layers. Let them cool. Place the bottom layer on a cake plate; spread 2 or 3 spoonfuls of icing on each layer. (Don't worry if a layer tears; no one will notice when the cake is finished.) Cover the top and sides of the cake with the remaining icing; push any icing that runs onto the plate back onto the cake.

http://media.washingtonpost.com/wp-dyn/content/photo/2008/04/22/PH2008042200702.jpghttp://media.washingtonpost.com/wp-dyn/content/photo/2008/04/22/PH2008042200739.jpg

 

Kendall Barrett's Smith Island Cupcakes

The Washington Post, April 23, 2008

Makes 18 regular-size cupcakes or 9 large cupcakes

 

Summary:

With six to eight layers in a single cupcake, ganache in between them and a glossy chocolate glaze to coat them, these modern versions of Smith Island cakes are sure to please.  For best results, make the cupcakes and ganache 1 day in advance; the cupcakes will be easier to cut into thin layers. The ganache can remain covered at room temperature or can be covered and refrigerated. Allow to come to room temperature before using.  The Lewes Dairy brand of heavy cream that baker Kendall Barrett prefers is available at some Whole Foods Markets.

 

Ingredients:

For the cupcakes

2¾ cups            flour, preferably King Arthur All-Purpose Flour

1¾ Tbs.            baking powder  (plus ⅛ teaspoon)

¼ teaspoon       salt

8 oz. (2 sticks) unsalted butter, at room temperature

2 cups              sugar

4 large              eggs

2 teaspoons       vanilla extract

1 cup                whole milk, at room temperature

 

For the simple syrup

1 cup                water

1 cup                sugar

Flavoring          Grand Marnier (optional)

 

For the chocolate ganache

1 pounds          semisweet chocolate, preferably Valrhona, chopped

2 cups              heavy cream

 

For the chocolate glaze

8 ounces           semisweet chocolate, preferably Valrhona, chopped

6 Tbs. (¾ stick) unsalted butter, preferably Plugra brand

1 tablespoon     light corn syrup

5 teaspoons       water

 

Directions:

1.      For the cupcakes: Preheat the oven to 350°. Line regular-size cupcake pans with paper liners.

2.      Sift together the flour, baking powder and salt.  Combine the butter and sugar in the bowl of a stand mixer or use an electric hand-held mixer; beat on medium speed for several minutes until light and fluffy. Add the eggs one at a time, then the vanilla extract; after they have been well incorporated, beat on medium speed for 2 to 3 minutes until well incorporated.

3.      Reduce the speed to low and add about ⅓ of the sifted dry ingredients; beat until combined and then add ⅓ of the milk. Alternate additions of the remaining wet and dry ingredients, stopping often to scrape down the sides of the bowl. Do not over-mix, which can toughen the cupcakes.

4.      Divide the batter among the cupcake liners and bake for 20 to 25 minutes or until the tops of the cupcakes spring back when touched. Transfer to a wire rack to cool completely. Cover loosely until ready to assemble.

5.      For the simple syrup: Combine the water and sugar in a small saucepan over high heat, stirring to dissolve the sugar. Bring to a boil, then remove from the heat and let cool. Add flavoring, if desired.

6.      For the ganache: Have ready a large roasting pan or hotel pan. Place the chocolate in a large heatproof bowl.   Bring the cream to a boil over medium-high heat in a heavy-bottomed medium saucepan. Remove from the heat and pour over the chocolate; stir until well incorporated to form a ganache. Pour into the roasting pan or hotel pan, spreading it evenly so the ganache cools naturally, quickly and completely.

7.      When ready to assemble, make the chocolate glaze: Heat about 1 inch of water in a medium saucepan over medium heat. Place a medium stainless-steel mixing bowl on top, fitting it snugly over the opening of the saucepan. Combine the chocolate, butter, light corn syrup and water in the bowl, stirring gently to combine. Remove from the heat.

8.      To assemble: Remove the cupcakes from their paper liners. Working with 1 cupcake at a time, turn it on its side and use a serrated knife to cut 8 very thin, equal layers, keeping them in proper order. (if you have trouble with this, freeze the cupcakes for up to 1 hour to firm them up a bit.)

9.      Use a pastry brush to lightly coat the bottom layer with simple syrup. (This is called "punching"; see TIP.)  Spread a thin layer of ganache on the bottom layer. (The ganache should be like soft fudge but very spreadable.)  Repeat with the remaining cupcake layers, rebuilding the cupcake right side up and ending with a coating of ganache on the top.  Refrigerate for about 10 minutes, until the cupcakes are set.

10.   Place a large wire cooling rack over a rimmed baking sheet.  Place the filled cupcakes on the rack. Spread a little ganache on the sides of the cupcakes to cover any crumbs (and provide a surface for the glaze to cling to).

11.   Ladle the chocolate glaze over the cupcakes, allowing the excess glaze to drip onto the baking sheet. When the glaze has set, seat the cupcakes in clean paper cupcake liners.

12.   Tip: About Punching:  Cake expert Kendall Barrett brushes cake layers with simple syrup to keep them moist. Even in her Smith Island Cupcakes, she says, "added moisture and possible flavor, if you choose to flavor your punch [hence the term], is a benefit for any cake or cupcake. You expose so much surface when you cut the layers, there will undoubtedly be a little drying out."

 

 

Georgetown Cupcakes - Chocolate Cupcakes with Vanilla Buttercream Frosting.

 

Ingredients
For cupcakes:
1¼ cups flour, sifted
½ teaspoon baking soda, sifted
¼ teaspoon salt
8 tablespoons (4 ounces) unsalted butter at room temperature
1¼ cups sugar
2 large eggs, at room temperature
1¼ teaspoons vanilla extract
1 cup whole milk
½  cup cocoa powder, sifted

 

For buttercream frosting:
8 oz. unsalted butter
4 cups confectioners' sugar, sifted
1 tsp. pure vanilla extract or seeds from one vanilla bean pod
1 tsp. whole milk
⅛ tsp. salt
Gel food coloring

 

Note: If you like your buttercream extra sweet, add more confectioner's sugar. If you like it less sweet, decrease the sugar!

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Directions

For cupcakes:

Preheat the oven to 350°.  Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.  Sift together the flour, baking soda and salt on a sheet of wax paper or parchment paper.  Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.

Add the eggs one at a time, mixing slowly after each addition.

 

Combine the vanilla extract and milk in a large liquid measuring cup.

 

Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.

 

Add the cocoa powder, beating (on low speed) just until incorporated.

 

Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.

 

For buttercream frosting:

Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the confectioners sugar; beat on medium speed until well incorporated.

Add the vanilla extract, milk and salt and beat on high speed until light and fluffy. Place frosting in a disposable piping bag with a large round tip and frost cupcakes with Georgetown Cupcake's signature swirl!

 

To add color to your frosting, mix in a touch of gel food coloring. Less is more...too much food coloring will make your frosting taste bitter!

 

Flavoring the Buttercream
To switch up the buttercream flavor, try these easy ingredient additions:
1. For a milk chocolate buttercream, add 1/4 cup of melted (and cooled) chocolate chips
2. For a strawberry buttercream, add 1/4 of diced fresh strawberries
3. For a lemon buttercream, add 1/4 cup of fresh lemon zest
4. For a lime buttercream, add 1/4 cup of fresh lime zest
5. For an orange buttercream, add 1/4 cup of fresh orange zest
6. For a mocha buttercream, add 1/4 cup of freshly brewed (and cooled) coffee
7. For a toffee buttercream, add 1/4 cup of crushed toffee bits
8. For a cookies and crème buttercream, add 1/4 cup of crushed oreo cookies
9. For a caramel buttercream, add 1/4 cup of dulce de leche
10. For the adventurous - try a maple bacon buttercream, and add 1/4 cup of pure maple syrup and 1/4 cup of finely chopped bacon (extra crispy, tossed with a tsp of granulated sugar)

 

 

Georgetown Cupcake's Chocolate Ganache Cupcakes

Summary:  Here's the winning combination: moist and chocolaty cake with just the right amount of rich ganache frosting on top.

Valrhona cocoa powder and Callebaut chocolate are sold at Sur La Table stores; call for availability.

The cupcakes are best when served on the same day they are made. If the cupcakes are dipped once, you'll have about ½ cup of ganache left over.

Makes 18 cupcakes

Ingredients:

For the cupcakes

1¼ cups flour, sifted

½ teaspoon baking soda, sifted

¼ teaspoon salt

8 tablespoons (4 ounces) European-style unsalted butter, such as Plugra brand, at room temperature

1¼ cups sugar

2 large eggs, at room temperature

1¼ teaspoons vanilla extract, preferably Madagascar bourbon

1 cup whole milk, at room temperature

½ cup Valrhona cocoa powder, sifted (see headnote; may substitute another good-quality cocoa powder)

For the ganache frosting

½ cup heavy cream

1 cup Callebaut semisweet chocolate chips (6.4 ounces; see headnote; may substitute other good-quality semisweet chocolate chips)

 

Directions:

For the cupcakes: Preheat the oven to 350°. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.

Sift together the flour, baking soda and salt on a sheet of wax paper or parchment paper.

 

Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.

 

Add the eggs one at a time, mixing slowly after each addition.

 

Combine the vanilla extract and milk in a large liquid measuring cup.

 

Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.

 

Add the cocoa powder, beating (on low speed) just until incorporated.

 

Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.

 

For the ganache frosting: Lay a large piece of wax paper on the work surface.

 

Combine the heavy cream and chocolate in a medium heatproof bowl. Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth.

 

Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for 2 to 3 minutes. Working with 1 cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated. To prevent drips, quickly turn the cupcake right side up and place on the wax paper. Allow the ganache to set for 5 minutes before serving.

 

Recipe Source:

From Sophie LaMontagne and Katherine Kallinis, co-owners of Georgetown Cupcake.

Makes 18 cupcakes

 

Chocolate-Frosted Peanut Butter Cupcakes

The combination of peanut butter and chocolate is pretty hard to beat!

 

Ingredients:

⅓                     cup butter, softened

⅓                     cup creamy or chunky reduced-fat peanut butter

½ cup               granulated sugar

¼ cup               packed brown sugar

2                      eggs

1teaspoon         vanilla

1¾ cups            all-purpose flour

1½ teaspoons    baking powder

¼ teaspoon       salt

1¼ cups            milk

Peanut Butter Chocolate Frosting (recipe)

 

Directions: 

1.      Preheat oven to 350°F. Line 18 standard (2-1/2-inch) muffin pan cups with foil baking cups.

2.      Beat butter and peanut butter in large bowl with electric mixer at medium speed until smooth; beat in sugars until well mixed. Beat in eggs and vanilla.

3.      Combine flour, baking powder and salt in medium bowl. Add flour mixture to peanut butter mixture alternately with milk, beginning and ending with flour mixture.

4.      Spoon batter into prepared muffin cups, filling ⅔ full. Bake 23 to 25 minutes or until cupcakes spring back when touched and toothpicks inserted in centers come out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.

5.      Prepare Peanut Butter Chocolate Frosting. Frost each cupcake with about 1-1/2 tablespoons frosting. Garnish as desired.

Tip:  If you don't have muffin pans, don't worry. Foil baking cups are sturdy enough to be used without muffin pans; simply place the baking cups on a baking sheet and fill.

 

Peanut Butter Chocolate Frosting

Makes about 2-1/2 cups frosting

 

Ingredients:

4 cups              powdered sugar

⅓ cup               unsweetened cocoa powder

4-5 Tbs.            milk, divided

3 Tbs.               creamy peanut butter

 

Directions:  Combine powdered sugar, cocoa, 4 tablespoons milk and peanut butter in large bowl. Beat with electric mixer at low speed until smooth, scraping bowl frequently. Beat in additional 1 tablespoon milk until of desired spreading consistency.

 

 

 

Red Velvet Cupcakes With Vanilla Cream Cheese Frosting

 

Red Velvet Cupcakes With Vanilla Cream Cheese Frosting

Ingredients:

For the cupcakes:
12 tablespoons unsalted butter, at room temperature
1¾ cups granulated sugar
2 large eggs
2½ tablespoons cocoa powder, sifted
4 tablespoons no-taste red food coloring
1 teaspoon pure vanilla extract
1 teaspoon salt
1½ cups whole milk
3¼ cups all-purpose flour, sifted
1½ teaspoons baking soda
1½ teaspoons apple cider vinegar

 

For the vanilla cream cheese frosting:
6 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
¼  teaspoon pure vanilla extract
4 cups confectioners' sugar, sifted

 

Directions:

For the cupcakes:

1.      Preheat the oven to 350ºF. Line 2 standard cupcake pans with paper baking cups.

2.      In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar at medium speed for 3-5 minutes or until light and fluffy. Lower speed and add eggs, one at a time, mixing slowly after each addition. In a small bowl, whisk together cocoa powder, red food coloring, and vanilla. On low speed, slowly add this to the stand mixer bowl, mixing until well incorporated. In a small bowl, combine salt and milk. On a low speed, alternate between adding a third of the flour, followed by a third of the milk, and mix. Repeat and mix until incorporated, and stop to scrape down the bowl as needed. In a small bowl, quickly stir baking soda and apple cider vinegar together (it will fizz!) then pour this reaction into the batter. Mix until just incorporated.

3.      Using a standard-size, spring-release ice cream scooper, scoop batter into the lined cupcake pans so each well is ⅔ full. Bake for 18-20 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.

 

For the frosting:

4.      In the bowl of an stand mixer fitted with a paddle attachment; beat cream cheese and butter on medium to high speed until light and fluffy. Beat in vanilla extract. On a low speed, slowly mix in confectioners' sugar until well combined.

5.      Then beat on a high speed for at least 2 minutes to ensure a light and fluffy frostingTransfer frosting into a plastic piping bag fitted with a round metal tip. Make sure cupcakes are completely cooled before piping the frosting on each cupcake.


 

Mousse and Soufflé

 

Quick Chocolate Mousse

(Karen Ronne Tupek)

 

Ingredients:

Whirl in blender:

1 cup chocolate chips

2 eggs

2 Tbs. rum

3 Tbs. hot, strong coffee

 

Add: 

¾ cup milk, scalded

 

Directions:  Pour into parfait glasses; chill at least four hours.  Serve with whipped cream.

 

 

Chocolate Mousse

(Mary Filiatrault)

 

Ingredients:

4                      eggs

6 oz.                 chocolate chips (semi-sweet)

2 Tbs.               crème de cocoa

⅓ cup               strong hot coffee

 

Directions:  Beat egg whites; whirl chocolate chips in blender until smooth; add egg yolks and crème de cocoa and blend again; fold into egg whites.  Refrigerate and top with cool whip and pistachios.

 

 

Cold Pumpkin Soufflé

(Kay Presler)

 

Ingredients:

1 envelope        gelatin (unflavored)

¼ cup               rum

4                      eggs

⅔ cup               sugar

1 cup                cooked pumpkin, seasoned with:  (I use more)

½ tsp.               cinnamon

½ tsp.               ginger

¼ tsp.               mace

¼ tsp.               ground cloves

1 cup                heavy cream, whipped to hold definite shape

 

Directions:  Sprinkle gelatin over rum in cup.  Stand cup in container of boiling water and heat it, shaking it occasionally until gelatin is dissolved.  In a bowl, beat eggs thoroughly.  Gradually add sugar until it is smooth and very thick.  Stir in pumpkin.  Mix in gelatin, then whipped cream.  Fill 1 quart soufflé dish that has a wax paper standing collar.  Chill until set.  Remove paper.  Serve with sweetened whipped cream.

 

  

Dark Chocolate Ganache Mousse

from chef Tom Guay of Vermont's Woodstock Inn.

Serves 12

 

Ingredients:

2 pounds plus 8 oz. dark chocolate
7 cups heavy whipping cream
4 oz. butter
strawberries or raspberries and whipped cream for garnish

 

Directions:  In a heavy bottomed pot, bring cream and butter to a boil. Take off heat immediately. Add chocolate and stir until melted. Pour into a pan and refrigerate for 24 hours. Remove from refrigerator and whip with a beater at moderate speed until mixture forms peaks. Spoon or pipe with a pastry bag into red wine glasses. Top with whipped cream and fresh strawberries or raspberries. Berries can also be put into the bottom of the glass before filling

 

 

Chocolate Mousse (Excellent)

6-8 servings

 

Ingredients:

8 oz.                 best quality sweet or semi-sweet chocolate

¼ cup               strong coffee

3 oz. (¾ stick)   soft unsalted butter

3 lg.                 eggs, separated into yolks and whites

¼ tsp.               salt

¼ cup               sugar

1 cup                heavy whipping cream

 

Directions: 

1.      Break chocolate into saucepan, cover and set into a larger pan of simmering water.  At once, remove water pan from heat and set aside.  In 5 minutes, when chocolate is melted and smooth, beat in butter and egg yolks.

2.      In clean bowl, beat egg whites until foaming; beat in salt and beat until egg whites form soft peaks.  Continue beating and sprinkle in sugar. Until whites form stiff, shining peaks.  Fold them into chocolate mixture.

3.      Pour cream into metal bowl and set into larger bowl containing ice cubes with water.  Using large balloon-shaped whisk or hand-held electric beater, whip the cream until doubled in volume; beater should leave light traces in the surface of the cream – do not overbeat.  Fold the cream into the chocolate.

4.      Turn the mousse into an attractive serving bowl or into individual coupes.  (like a brandy snifter or other large wide-mouthed glass.  Decorate with swirls of whipped cream, or serve separately.

 

 

Baked Chocolate Custard with Butterscotch Whipped Cream

Servings: 6 servings
 

Ingredients:

Custard:
1 cup (6-oz.)     semisweet chocolate chips
1 cup                heavy cream
1 cup                milk
4                      egg yolks
3 Tbs.               sugar
Pinch               salt

 

Butterscotch Whipped Cream:
1 cup                heavy cream
5 Tbs.               butterscotch sundae syrup

 

Directions: 

1.      Preheat the oven to 300° F.  Put the chocolate chips in a medium heatproof bowl. Bring the cream and milk to a light boil in a medium saucepan over low heat. Pour the hot cream mixture over the chocolate and whisk until smooth.

2.      In a large bowl, whisk together the egg yolks, sugar, and salt. Whisking constantly, temper the chocolate mixture into the egg mixture. Stain the custard through a fine mesh sieve and divide it among the ramekins.

3.      Put the ramekins in a large roasting pan. Carefully pour enough hot water into the pan to come halfway up the sides of the ramekins. Cover the pan tightly with foil; poke a few small holes in the foil for steam to escape. Bake on the center rack of the oven until the edges of the custard are slightly set but the center still jiggles (the center will set as the pudding cools), about 30 to 35 minutes. Remove the ramekins from the water bath and allow them to cool completely. Cover them with plastic wrap and refrigerate for at least 3 hours before serving.

4.      Butterscotch Whipped Cream:  Whisk the cream and sundae syrup together in a bowl until combined. Using an electric mixer beat on medium-high speed until thickened. Top each custard cup with a generous dollop of whipped cream before serving.

  

 

Flan

(recipe Michael used for Mexican Fiesta at Wood Acres)

Ingredients:

1¼ cups            sugar

¼ cup               water

1½ cups            milk

1½ cups            heavy cream

1 lg.                 eggs

1 lg.                 egg yolks

2 tsp.                pure vanilla extract

Opt.                 cinnamon, dash

 

Directions:

1.      Preheat oven to 350°.  Put 1 cup of sugar and water into a saucepan and heat over medium-high heat and boil until syrup turns a deep golden brown.  Pour equal amounts of sugar into six – ½ cup ramekins, tilting cups to distribute syrup along the bottom and sides.

2.      In a saucepan over medium heat, combine the milk, cream and remaining sugar.  Heat until hot but not boiling.  Remove from heat and let cool slightly.

3.      In a small bowl, whisk together the eggs and egg yolks until well blended.  Slowly pour the eggs into the milk mixture, whisking constantly.  Stir in the vanilla extract.  Divided the mixture among the six prepared ramekins.

4.      Place ramekins in a baking pan and add boiling water to the pan to come about ¼ of the way up the sides of the ramekins.  Bake the custards in the water bath for 35 – 45 minutes or until they no longer trambel when moved. 

5.      Remove ramekins from the pan, cool and refrigerate, covered for 3 hours.

6.      To serve, unmold custards by running a knife around the edge of the ramekins and transfer onto dessert plates.

 

 

Chocolate Kahlua Flan

(Austin Grill)

Ingredients:

2 cups              sugar

3 cups              water

3 cups              milk

3 cups              heavy cream

1 cup                sugar

1 stick              cinnamon

2 oz.                 Ibarra chocolate

2 oz.                 Kahlua

8 lg.                 eggs

 

Directions: 

1.      Preheat oven to 350°

2.      Combine sugar and water and bring to simmer. Simmer on low until golden brown and caramelized. Approximately 30 – 40 minutes. When you start seeing bubbles stay close because it’s almost ready. Line flan molds with caramelized sugar.

3.      Bring milk and heavy cream to a boil in medium saucepan. Add sugar and cinnamon stick.

4.      Reduce heat to simmer. Break chocolate into small pieces and add to milk mixture with Kahlua and vanilla extract.

5.      In a large stainless bowl, slowly add milk mixture, a little at a time, with eggs – be careful not to cook the eggs! Combine all milk –chocolate mixture into eggs and whisk until well blended.

6.      Fill sugared flan molds almost to rim. Bake in a hot water bath until flans are set. Approximately 30 min. Flans are done when you can insert a knife and it will come out clean.

7.      Cover flans with aluminum foil and continue to bake 5 minutes more. This will prevent them from over browning. When flans are done, remove from water bath immediately to stop them from cooking. 

 

 

Chocolate Cobbler

 

Ingredients:

1¼ cups            granulated sugar, divided into ¾ cup and 1/2 cup

1 cup                all-purpose flour

7 tablespoons    cocoa, divided into 3 tablespoons and 4 tablespoons

2 teaspoons       baking powder

¼ teaspoon       salt

½ cup               milk

⅓ cup               unsalted butter, melted

1½ teaspoons    vanilla extract

½ cup               firmly packed light brown sugar

1½ cups            hot water

 

Directions:  Set aside ½ cup sugar, brown sugar and 4 tbsp of cocoa in a small bowl.  In an ungreased 8×8 pan mix the remaining sugar and cocoa, with flour, baking powder, salt, milk, melted butter, and vanilla. Stir and spread over the bottom of the pan evenly.  Sprinkle the sugar and cocoa mix you had set aside earlier, over the top. Do not mix in.  Pour 1½ cups boiling water gently over top of everything. DO NOT STIR.  Cook at 350° for 35-40 min.

 

http://sphotos-b.xx.fbcdn.net/hphotos-prn1/537782_215952048541522_1923853256_n.jpg

 

 

Chocolate Souffle

(Julia Child)

 

Ingredients:

7 oz.                 sweet baking chocolate

¼ cup               flour

2 cups              milk

3 Tbs.               butter

Pinch               salt

1 Tbs.               vanilla extract

4                      egg yolks

6                      egg whites

½ cup               granulated sugar

1 Tbs.               confectioners’ sugar, strained through fine-meshed sieve, for sprinkling

                        whipped cream (or vanilla sauce) for accompaniment

 

Directions: 

1.      Melt the chocolate, measure out all other ingredients, butter the 2 to 2½ quart soufflé dish, surround it with a foil caller (fastened with a straight pin), and preheat the oven to 425°.

2.      In a medium saucepan, whisk the flour and milk together and boil slowly over medium-high heat for 2 minutes.  Off heat, whisk in the butter, salt and vanilla, then the egg yolks, and finally the melted chocolate.

3.      In a clean bowl with clean beaters, beat the egg whites to soft peaks, gradually sprinkle in the sugar, and beat to stiff shining peaks.

4.      Ladle the chocolate sauce base down the side of the egg-white bowl, rapidly fold the two mixtures together, and turn the soufflé into the baking dish.

5.      Set the soufflé in the lower level of the preheated oven and turn the temperature down to 375°.

6.      In 35 – 40 minutes, the soufflé will have puffed and risen an inch or so over the rim of the dish.  Carefully slide the oven rack out and quickly sprinkle the tope of the soufflé with confectioners’ sugar, then finish the baking, and serve.  Pass the whipped cream separately. 

 

 

Julia’s Chocolate Soufflé From The Way to Cook

For a 2 to 2½ quart baking dish, 7½ to 8 inches in diameter serving 8

Ingredients:

Chocolate base:

7 oz. sweet baking chocolate smoothly melted with ½ cup strong coffee

The sauce base:

⅓ cup flour

2 cups milk

3 Tbs. butter, optional

A big pinch of salt

1 Tbs. pure vanilla extract

4 egg yolks

6 egg whites (¾ cup)

½ cup granulated sugar

¼ cup Confectioners’ sugar in a fine-meshed sieve

Optional accompaniment:  lightly whipped cream flavored with confectioners sugar and pure vanilla extract

 

Directions:

Preliminaries:

1.      Melt the chocolate.

2.      Measure out all the other ingredients listed.

3.      Butter the soufflé dish and roll granulated sugar around to coat bottom and sides.  Surround it with a foil collar

4.      Preheat the oven to 425°.

 

The soufflé base:

1.      Whisk the flour and half of the milk in the saucepan to blend;

2.      Beat in the rest of the milk and the sugar.

3.      Stir with a wooden spoon over moderately high heat until the sauce thickens,then whisk as the sauce comes to a boil.

4.      Continue boiling and whisking for 2 minutes.

5.      Off heat, whisk in the optional butter, the salt, and the vanilla, then the egg yolks, and finally the smoothly melted chocolate.

The egg whites:

In a clean separate bowl with clean beaters, beat the egg whites to soft peaks, gradually sprinkle in the ½ cup sugar, and beat to stiff shining peaks.

(When properly beaten, you can hold the bowl upside down high enough to see the whites.  If they stay in the bowl for 10 seconds, they have been sufficiently beaten – NB.)

Combining ingredients:

Ladle the chocolate sauce base down the side of the egg-white bowl, rapidly fold the two mixtures together, and turn the soufflé into the prepared baking dish.

(Note:  often it is recommended to take a knife or spatula and run it around the soufflé mixture about an inch in from the rim, and about an inch deep.  This is supposed to make the “top hat” on the soufflé.  NB)

Baking:

Put in the lower third of oven and immediately reduce heat from 425 to 375°.

Confectioners’ sugar, finishing, and serving:

1.   In 35 to 40 minutes the soufflé will have puffed and risen an inch or so over the rim of the dish.

2.   Rapidly sprinkle the top with confectioners’ sugar, then finish the baking until the soufflé has puffed 2 to 3 inches over the rim of the baking dish into the collar, and the top has browned nicely under the sugar coating.

(You can check after 45 minutes by gently starting to remove the collar.  If the edge of the soufflé starts to sag, it needs more baking time.  The collar can then be refastened – NB.)

  Serve with whipped cream if desired.

 

Peanut Butter Bombe

(Larry Weatherholt, Elkridge Furnace Inn)

 

Ingredients:

Chocolate Mousse:

1 lb.                 semisweet chocolate, melted and slightly cooled

5 lg.                 egg yolks, beaten

3 Tbs.               strong coffee

2 cup                whipping cream, whipped

 

Peanut Butter Mousse:

12 oz.               creamy peanut butter

10 oz.               cream cheese

⅓ cup               heavy cream

4 lg.                 egg whites

7 oz.                 powdered sugar

 

Ganache:

1 cup                heavy cream

1 cup                chocolate, chips or chopped other type

 

Directions: 

1.      Chocolate Mousse:  Slowly add chocolate to egg yolks while stirring.  Add coffee.  Fold in whipped cream.

2.      Peanut Butter Mousse:  Cream peanut butter and cream cheese together.  Slowly add cream.  Whip egg whites until stiff; then add sugar and whip together.  Fold egg whites into PB mixture and chill.

3.      Ganache:  Heat the heavy cream and when it just begins to bubble, remove from heat.  Add semi-sweet chocolate chips and stir until melted.

4.      General:  Prepare chocolate mousse and peanut butter mousse and refrigerate.  Line small cups (like demitasse cups) with plastic wrap and spoon or pipe in chocolate mousse to fill half way and then peanut butter mousse the rest of the way.  Cover exposed top with plastic wrap and freeze.  When frozen solid, remove plastic wrap and turn out onto a baking rack on a sheet pan.  Pour ganache over the bombes and refrigerate.

 

 

Cookies

 

Auntie’s Butter Cookies

(Merriel Maslin Gardner, Karen’s great-aunt)

 

Ingredients:

1 cup                butter

1 cup                sugar

3¼ cup             flour

1 lg.                 egg

1 tsp.                vanilla

½ tsp.               salt

2½ squares       Baker’s chocolate (add for chocolate cookies)

 

Directions:  Using a Swedish cookie gun, press out rows or circles of cookie dough.

 

 

 

Double-Delight Peanut Butter Cookies

(Carolyn Gurtz, Pillsbury Award Winner)

 

Ingredients:

¼ cup               Fisher Dry Roasted Peanuts, finely chopped

¼ cup               Domino or C&H Granulated Sugar

½ teaspoon       ground cinnamon

½ cup               Jif Creamy Peanut Butter

½ cup               Domino or C&H Confectioners Powdered Sugar

1 roll pkg.         Pillsbury Create 'n Bake refrigerated peanut butter cookies, well chilled

 

Directions:

1.      Heat oven to 375°. In a small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape the mixture into 24 one-inch balls.

2.      Cut a roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape one cookie dough piece around one peanut butter ball, covering completely. Repeat with the remaining dough and the balls.

3.      Roll each covered ball in peanut mixture; gently pat the mixture completely onto the balls. On ungreased large cookie sheets, place balls two inches apart. Spray the bottom of a drinking glass with Crisco Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to ¼ -inch thickness with the bottom of the glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into the dough.

4.      Bake seven to 12 minutes or until edges are golden brown. Cool one minute; remove from cookie sheets to cooling rack. Store tightly covered.

Double-Delight Peanut Butter Cookies

 

  

Fattigmann

 

Ingredients:

12 lg.                egg yolks

6 oz.                 sugar

¼ cup               cognac

½ tsp.               cardamom (crushed seeds or powdered)

½ pint              whipping cream, whipped

1 lb. (?)            flour

 

Directions:  Beat egg yolks, mix in sugar, cognac, cardamom, and whipped cream.  Soft flour, little by little, into mixture until dough is stiff enough to roll out.  (Best to make and refrigerate.)  Roll out as thin as possible, with as little flour as possible.  Cut into diamond shapes with a pie roller to make edges crinkle, make small slit lengthwise in center and turn corner through.  Deep fry in oil to a light golden color.  Dry and cool.  Serve with whipped cream.

 

 

Christmas Bourbon Balls

(Josephine Tupek)

 

Ingredients:

1 box                vanilla wafers, crushed

1 cup                confectioners’ sugar

¼ cup               cocoa powder

3 Tbs.               corn syrup or honey

½ cup               bourbon or rum or Grand Marnier

1 cup                walnuts, chopped

 

Directions:  Blend all ingredients together.  With hands, shape into 1 ½” balls.  Store in airtight box for several days to “ripen.”

 

 

Krumkake

Ingredients: 

Recipe A:                                                          Recipe B:

2                      eggs                                         3                      eggs

1 cup                sugar                                        ½ cup               sugar

½ cup               butter                                       6 Tbs.               butter

½ cup               flour                                         ⅔ cup               flour

1 cup                milk                                         ½ tsp.               lemon extract

½ tsp.               cardamom                                ½ tsp.               cardamom

 

Directions:  Heat special waffle iron on both sides on stove top burner (med. – high). Brush insides with melted butter.  Spoon 1 Tablespoon of batter into center.  Bake, turning every 20 seconds.  Roll immediately.  Serve with whipped cream or alone.

 

 

Neiman-Marcus Chocolate Chip Cookie

(Recipe may be halved)

Ingredients:

2 cups              butter

4 cups              flour

2 tsp.                soda

2 cups              sugar

5 cups              oatmeal blended in blender to fine powder

24 oz.               chocolate chips

2 cups              brown sugar

1 tsp.                salt

1 - 6 oz.            Hershey bar (grated)

4 lg.                 eggs

2 tsp.                baking powder

2 tsp.                vanilla

3 cups              chopped nuts

 

Directions:  Cream the butter and both sugars.  Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda.  Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches  apart on a cookie sheet.  Bake for 10 minutes at 375°.  Makes 112 cookies.

 

 

 

PASTRY:

 

Norwegian Almond Kringle

(pronounced “kring-la”)

 

Ingredients:

Pastry:

1 (12 oz.) can    “Solo” almond filling (maybe should mix in some sugar and butter?)

2 cups              flour

½ tsp.               salt

1 Tbs.               sugar

½ cup               butter

1 pkg.               dry yeast

¼ cup               warm water

¼ cup               cold milk

1 lg.                 egg, beaten

 

Butter Icing:

¼ cup               butter

1½ cups            confectioners’ sugar

¾ tsp.               vanilla

Drops               water

 

Directions: 

1.      Pastry:  Sift together flour, salt and sugar.  Cut in the butter.  Soften yeast in warm water.  Combine milk and egg.  Stir yeast and egg mixture into the flour mixture, mixing enough to dampen flour.  Cover and refrigerate overnight.  Divide dough into 2 parts.  Keep half in the refrigerator to make another day, or make two. 

2.      Roll half to an 18” x 10” rectangle.  Spread half of the filling length-wise down center of dough.  Bring sides over, one overlapping the other.  Pinch ends.  Turn dough over on a baking sheet, lapped side down.  Form into an oval, crescent or pretzel shape, cover and let rise until double in size.

3.      Bake at 350o for 25 minutes or until golden brown.  While warm, frost with Butter Icing:

4.      Icing:  Lightly brown ¼ cup butter over medium heat.  Remove.  Gradually beat in 1½ cups sifter confectioner’s sugar, ¾ teaspoon vanilla and enough water to make into spreading consistency.

 

Kringle II

 

Ingredients:

8 tablespoons    butter, softened, divided

1½ - 2 cups       all-purpose flour, divided

1 (¼ oz.) pkg.   active dry yeast

2 tablespoons    warm water (110° to 115°)

¼ cup               warm half-and-half cream (110° to 115°)

2 tablespoons    sugar

¼ teaspoon       salt

1                      egg, beaten

½ cup               almond paste

1                      egg white, beaten

¼ cup               sugar cookie crumbs

2 tablespoons    sliced almonds

 

Directions:

1.      In a small bowl, cream 6 tablespoons butter and 2 tablespoons flour. Spread into an 8-in. x 4-in. rectangle on a piece on waxed paper. Cover with waxed paper; refrigerate.

2.      In a large bowl, dissolve yeast in warm water. Add the cream, sugar, salt and egg; beat until smooth. Stir in enough remaining flour to form a soft dough.

3.      Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Roll into an 8-in. square. Remove top sheet of waxed paper from butter mixture; invert onto center of dough. Peel off waxed paper. Fold plain dough over butter layer. Fold widthwise into thirds. Roll out into a 12-in. x 6-in. rectangle. Fold into thirds. Repeat rolling and folding twice. Wrap in waxed paper; refrigerate for 30 minutes.

4.      On a lightly floured surface, roll into a 24-in. x 5-in. rectangle. In a small bowl, beat almond paste and remaining butter; beat until smooth. Spread lengthwise down the center of dough. Fold dough over filling to cover; pinch to seal. Place on a greased baking sheet. Shape into a pretzel. Flatten lightly with a rolling pin. Cover and let rise in a warm place until doubled, about 1 hour.

5.      Brush egg white over dough. Sprinkle with cookie crumbs and almonds. Bake at 350° for 20-25 minutes or until golden brown. Carefully remove from pan to a wire rack to cool. Yield: 16-20 servings.

 

 

Kringle III

Ingredients:

Brown Butter Icing

1⁄3 cup             butter or margarine

3 cup                sifted confectioners’ sugar

3 tablespoon     light cream

1⁄4 teaspoon      almond extract

                        Toasted sliced almonds to decorate (optional)

 

Cake:

1 package         active dry yeast

1⁄4 cup             warm water

4 cup                all-purpose flour

2 tablespoon     granulated sugar

1 cup                butter or margarine softened

1 teaspoon        salt

2                      eggs

3⁄4 cup             milk

1 can                Solo Almond Cake and Pastry Filling

 

Directions: 

1.      To bake an almond kringle, sprinkle yeast over warm water and stir to dissolve. Let stand 5 to 10 minutes or until foamy. Combine flour, granulated sugar, and salt in large bowl and stir until blended. Cut in butter until mixture resembles coarse crumbs. Beat eggs and milk until blended. Add to dry ingredients with yeast mixture and stir just until all particles are moistened. (Dough will be sticky) Cover bowl with plastic wrap and overwrap with aluminum foil. Refrigerate 4 hours or overnight.  (Dough will rise very slightly.)  Grease two baking sheets and set aside. Remove dough from refrigerator and divide in half.

2.      Sprinkle 1 piece of dough with flour and knead gently 10 to 12 strokes on lightly floured surface. Roll out to 18 x 12-inch rectangle. Spread half of almond filling in 3-inch strip lengthwise down center of dough.

3.      Fold 1 long side of dough over filling and fold other side over. Pinch edge and ends to seal. Place, seam side down, on prepared baking sheet and curve to make horseshoe shape. Repeat with remaining dough and almond filling. Cover with towels and set aside in warm, draft-free place to rise until light, about 30 minutes. Preheat oven to 375° F.  Bake 20 to 25 minutes or until golden brown. Remove from baking sheets and cool on wire racks. 

4.      To make icing, place butter in medium-size saucepan and cook over medium heat until nut brown in color. Remove from heat and beat in confectioners’ sugar and cream gradually until blended and smooth. Stir in almond extract. Frost warm Kringles with toasted sliced almonds and cherries, if desired.  Variation: Dust Kringles with confectioners’ sugar instead of using icing.  

 

 

Marzipan Christmas Kringle

 

Ingredients:

Pastry:

½ cup               warm milk

1 tablespoon     white sugar

1 envelope        active dry yeast

1 cup                heavy cream

3½ cups            all-purpose flour

¼ cup               white sugar

1 teaspoon        salt

1 teaspoon        ground cardamom

½ cup               butter

 

Filling:

1 (8 ounce) can             almond paste

½ cup crushed sliced almonds

½ cup               white sugar

1 teaspoon        ground cinnamon

1 teaspoon        almond extract

½ cup               white sugar

 

Topping:

1 lg.                 egg white, beaten

½ cup               sliced almonds

 

Directions: 

1.      In a small bowl, stir together the milk and sugar. Sprinkle the yeast over the top and let stand for 10 minutes to dissolve. Stir in cream.

2.      In a separate bowl, stir together the flour, sugar, salt and cardamom. Cut in the butter using a pastry blender or pinching with your fingers until it is a course mealy texture. Stir in the yeast mixture until well blended. Pat into a ball, flatten slightly, then wrap in plastic wrap. Refrigerate for 12 to 24 hours.

3.      To make the filling, mix the almond paste, almonds, sugar, cinnamon and almond extract using an electric mixer until evenly blended. It may be crumbly.

4.      Roll the chilled dough out into a 2 inch wide and 24 inch long rectangle. Spread the filling to within 2 inches of the sides and roll up into a tube. Cover your work surface with sugar, and roll the tube of dough in the sugar to coat thoroughly. Roll and stretch the dough out to form a long rope about 40 inches long.

5.      Place on a parchment lined baking sheet and shape into a pretzel shape.

6.      Brush the top of the pretzel with egg white and sprinkle with almonds. Cover loosely with a towel and let rise for 45 minutes.

7.      Preheat the oven to 375° F (190° C). Bake the kringle in the preheated oven until golden brown, 25 to 30 minutes. Cut into slices to serve.

 

 

 

 

 

Kringle 4

 

Ingredients:

½ cup               butter shopping list

2 cup                flour shopping list

1 Tbs.               sugar shopping list

½ tsp.               salt shopping list

1 pkg.               active dry yeast shopping list

¼ cup               warm water (105 to 115°) shopping list

1 lg.                 egg shopping list

½ cup               lukewarm milk (scalded, then cooled) shopping list

1 (8-oz.) can     almond paste (1 cup) shopping list

½ cup               packed brown sugar shopping list

½ cup               margarine or butter, softened shopping list

1 cup                powdered sugar shopping list

1 Tbs.               water, or more as needed shopping list

½ tsp.               almond flavoring or vanilla shopping list

¼ cup               chopped nuts shopping list

 

Directions: 

1.      Cut margarine into flour, sugar and salt in large bowl until mixture resembles fine crumbs.

2.      Dissolve yeast in warm water. Stir yeast mixture, egg and milk into flour mixture and beat until smooth (dough will be very soft).

3.      Cover and refrigerate at least 2 but no longer than 24 hours.

4.      To make filling, mix together almond paste, brown sugar and margarine until smooth.

5.      Divide dough into halves. Return 1 half to refrigerator. Roll other half into 15-by 6-inch rectangle on floured, cloth-covered board with floured, stockinet-covered rolling pin.

6.      Spread half of filling lengthwise down center of rectangle in 3-inch strip. Fold sides of dough over filling with 1½-inch overlap. Pinch edges to seal.

7.      Carefully arrange kringle on greased baking sheet in oval or horseshoe shape.

8.      Pinch ends together for the former. Repeat with remaining dough. Cover and let rise in warm place 30 minutes.

9.      Bake at 375° until golden brown, 20 to 25 minutes.

10.   To make glaze, mix together powdered sugar, water and maple flavoring or vanilla until smooth. Stir in additional water if necessary, ½ teaspoon at a time. Spread dough with glaze. Sprinkle with nuts.

11.   Variation: For pecan filling, mix together 1 1/2 C. chopped pecans, 1 C. packed brown sugar and 1/2 C. margarine or butter, softened until well combined.

 

 

 

Brownies and Bars

 

Hello Dollies

 

Ingredients:

½ cup               butter

1½ cups            graham cracker crumbs

1 (14 oz.) can    sweetened condensed milk

1 (6 oz.) pkg.    chocolate chips (semi-sweet)

1 (3½ oz.) can   flaked coconut

1 cup                chopped pecans

 

Directions:  Melt butter, mix in crumbs.  Spread on bottom of 9” x 13” baking pan.  Mix coconut, chips, and nuts together and spread on top of crumbs.  Pour sweetened condensed milk over top.  Bake 25 to 30 minutes at 325° until lightly browned.  Cool before cutting.

 

 

Pumpkin Crisp

Evelyn Deane

 

Ingredients:

1 cup evaporated milk

2 cups pumpkin

1 cup sugar

3 eggs

1 box golden cake mix

1 cup nuts

2 sticks margarine or butter

1 tsp. cinnamon

 

Icing:

8 ounces cream cheese, room temperature

1 small container Cool Whip

1½ cups confectioner’s sugar

 

Directions:  Spray bottom of pan with Pam or line with waxed paper

Combine milk, pumpkin, sugar, eggs and cinnamon.  Pour into lined baking dish; sprinkle cake milk over first layer; melt butter and sprinkle over cake mix; sprinkle nuts on top; bake at 325 degree oven for 60 minutes.  Cool cake and ice.  Makes a 9 x 13 cake.  Make ahead and freeze.

 

 

Karen’s Fudge

 

Ingredients:

1 (12 oz.) pkg.  chocolate chips (semi-sweet)

1 (14 oz.) can    sweetened condensed milk

 

Directions:  Melt chocolate chips in double boiler.  Stir in sweetened condensed milk.  Pour into brownie pan.  Refrigerate until hard.  Cut into small squares and enjoy.

 

 

Three Ginger Gingerbread

    

The original recipe called for this to be made in a spring-form pan.  Divide the batter into two loaf pans.  1 for now, one for later.

 

Ingredients:

3 cups              all-purpose flour       

1 Tbs.               ground cinnamon

2 tsp.                baking soda

1½ tsp.             ground cloves

1 tsp.                ground ginger

¾ tsp.               malt

1½ cups            sugar

1 cup                vegetable oil

1 cup                unsulphered light molasses

½ cup               water

2 large              eggs

1 Tbs.               minced, peeled fresh ginger

½ cup               chopped crystallized ginger

 

Directions:  Preheat oven to 350°.  Line two 4"x 8"x 2" baking pans with parchment paper.  Sift first 6 ingredients into a medium bowl.  Combine sugar, oil, molasses water, eggs and fresh ginger in a large bowl, whisk together.  Mix in crystallized ginger.  Stir in dry ingredients.  Pour batter into prepared pans.  Bake until tester inserted in center comes out clean; about 60 minutes.  (This cake will fall, so don't be alarmed or disappointed.  It's not how it looks, it's what's on the inside that counts).  Cool on a rack for 1 hour.  Remove paper and cool to room temperature.  (Can be prepared 1 day ahead.  Wrap in foil and refrigerate.  Bring to room temperature before serving)

 

 

 

Pies:

 

 Peanut Delight 

 

Ingredients:

First layer – nut crust:

⅔ cup               chopped peanuts

1 cup                flour

½ cup               butter

Alternate First layer:

2 cups              graham cracker crumbs

1 stick              butter

⅔ cups             chopped peanuts

 

Second layer – peanut butter mousse:

⅓+ cup             peanut butter

1 (8 oz.) pkg.    cream cheese

1 cup                powdered sugar

2 cups              Cool Whip

 

Third layer – chocolate pudding/mousse:

1 pkg. (3¾ oz.) vanilla instant pudding mix

1 pkg. (3¾ oz.) chocolate instant pudding mix (or both chocolate)

3 cups              cold milk

Or recommend: find a better quality chocolate pudding recipe for this layer.

 

Fourth layer:

1 or 2 cups        Cool Whip

1 bar                 Hershey’s chocolate, shredded

⅓ cup               peanuts, chopped

 

Directions: 

1.      First Layer:  Blend flour and butter together, add chopped peanuts.  Press evenly in a 9” x 13” pan.  Bake at 350° for 20 minutes.  Cool.

a.      Alternate First Layer:  Mix together and press in bottom.  Can also sprinkle this mix on top of finished dessert.

2.      Second Layer:  Cream together peanut butter and cream cheese.  Add powdered sugar and mix well.  Blend in Cool Whip.  Spread over cooled first layer.

3.      Third Layer:  Mix well.  Spread over layer 2 and cool a few minutes to set.

4.      Fourth Layer: Top with Cool Whip.  Shred a Hershey bar on top.  Sprinkle with chopped peanuts.  Place in refrigerator for a few hours.

 

 

 Peanut Delight Pie (Revised and Improved)

 

Ingredients:

First layer – nut crust:

1                      prepared Chocolate cracker crust

 

Second layer – peanut butter mousse:

¾ cup               peanut butter

1 (8 oz.) pkg.    cream cheese

1 cup                powdered sugar

1 cups              Cool Whip or whipped cream

 

Third layer – chocolate ganache:

1 8 oz. pkg.       Chocolate Chips

3 Tbs. +              cold milk

 

Fourth layer:

1 or 2 cups        Cool Whip

1 bar                 Hershey’s chocolate, shredded

⅓ cup               peanuts, chopped

 

Directions: 

1.      First Layer:  Blend flour and butter together, add chopped peanuts.  Press evenly in a 9” x 13” pan.  Bake at 350° for 20 minutes.  Cool.

a.      Alternate First Layer:  Mix together and press in bottom.  Can also sprinkle this mix on top of finished dessert.

2.      Second Layer:  Cream together peanut butter and cream cheese.  Add powdered sugar and mix well.  Blend in Cool Whip.  Spread over chocolate pie crust.

3.      Third Layer:  Melt chocolate and thin out a little bit with milk.  Spread over layer 2 and cool a few minutes to set.

4.      Fourth Layer: Top with Cool Whip.  Shred a Hershey bar on top.  Sprinkle with chopped peanuts.  Place in refrigerator for a few hours.

 

 

Chocolate Tart

 

Ingredients:

1¼ cup             flour

1½ Tbs.            sugar

½ cup               cold butter, cut into small pieces

1                      egg yolk, beaten with 2 Tbs. ice water

¾ cup               heavy cream

½ cup               milk

8 oz.                 bittersweet chocolate, chopped

1                      egg, lightly beaten

 

Directions: 

1.      Combine flour and sugar in a food processor. Add butter, and process until mixture resembles coarse meal, 10-20 seconds. With machine add egg mixture through feed tube. Pulse until dough holds together without being wet or sticky. Form dough into ball; flatten into disk; wrap in plastic. Chill at least 1 hour.

2.      Preheat oven to 350°. On a floured board, roll dough into a 12 inch circle. Place in 9 inch tart pan. Cut off excess, leaving about 1/2 inch of dough above edge of pan. Chill 30 minutes. Bake 30 to 35 minutes. Cool.

3.      Preheat oven to 325°. In a small saucepan, bring cream and milk to a boil. Place chocolate in a bowl, and whisk in hot liquid. Let cool slightly, then whisk in egg. Pour into tart shell and bake 10 minutes. Let cool, then chill. About 1 hour before serving, bring to room temperature.

 

 

Hot Fudge Peanut Butter Pie

 

Ingredients:

For the pie:

1                      chocolate graham cracker crust

1 cup                peanut butter

1 (8 oz.) pkg.    cream cheese, room temperature

½ cup               sugar

1 (12 oz.) tub    Cool Whip, divided

1 (12 oz.) jar     hot fudge topping, divided

 

For the topping:

2 tablespoons    hot fudge

2 tablespoons    peanut butter

 

Directions: 

1.      In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.

2.      Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.

3.      At serving time, carefully spread remaining Cool Whip on top of pie.

4.      Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.

 

http://sphotos-b.xx.fbcdn.net/hphotos-snc7/299680_218193951650665_2023707203_n.jpg

 

 

 

Key Lime Pie

(Josephine Tupek)

 

Ingredients:

1 prepared                     graham cracker pie shell

½ cup                           lime juice

½ tsp.                           lime rind, grated

1 can                            sweetened condensed milk

½ pint                          whipping cream

Pinch                           salt

1 Tbs.                           sugar

1 tsp.                            vanilla

 

Directions:  Fold lime juice into milk, stirring until thick and well blended.  Whip together the cream and remaining ingredients until thick.  Set aside a ¼ of this mixture.  Fold ¾ of it into the lime mixture.  Pour into pie shell.  Spoon gobs of whipped cream on top of pie for decoration.  Chill and serve, or freeze.  (Can be eaten frozen.)

 

 

Simple Key Lime Pie

 

Ingredients:

4                      eggs, separated

2                      egg whites

1 can                sweetened condensed milk

⅓ cup               Key lime juice

2 Tbs.               sugar

 

Directions:  Beat the yolks of four eggs and the white of one egg until thick.  Add the condensed milk and beat again.  Add the lime juice and beat until thick.  Beat the 3 remaining egg whites until dry and fold in the mixture.  Pour into a baked pie shell.  Beat the whites of two eggs with two tablespoons of sugar until stiff and form peaks.  Spread on top of pie and bake in over at 350° until meringue is slightly golden and the peaks are brown.

 

 

Anne Landers' Best-Ever Lemon Pie

 

Ingredients:

1                      baked pie shell

1¼ cups            sugar

6 Tbs.               cornstarch

1 cups              water

1/2 cup             lemon juice

3                      egg yolks

1½ tsp.             lemon extract

2 tsp.                vinegar

3 Tbs.               butter

 

Directions:  Mix sugar, cornstarch together in top of double boiler..  Add the two cups of water.  Combine egg yolks with juice and beat.  Add to rest of mixture.  Cook until thick over boiling water for 25 minutes.  This does away with starchy taste.  Now add lemon extract, butter and vinegar and stir thoroughly.  Pour into deep 9-inch pie shell and let cool.  Cover with meringue (recipe below) and brown in oven.

 

 

Never Fail Meringue

 

Ingredients:

1 Tbs.               cornstarch

2 Tbs.               cold water

1/2 cup             boiling water

3                      egg whites

6 Tbs.               sugar

1 tsp.                vanilla

pinch                salt

 

Directions:  Blend cornstarch and cold water in a saucepan.  Add boiling water and cook, stirring until clear and thickened.  Let stand until completely cold.  With beater at high speed, beat egg whites until foamy.  Gradually add sugar and beat until stiff, but not dry.  Turn mixer to low speed, add salt and vanilla.  Gradually beat in cold cornstarch mixture.  Turn mixer again to high speed and beat well.  Spread meringue over cooled pie filling.   Bake at 350° for about 10 minutes.

 

 

Pecan Pie

 

Ingredients:

1 cup                granulated sugar

1¼ cups            dark corn syrup

4 lg.                 eggs

¼ cup               butter, softened

1½ cups            pecans, broken into pieces

1 tsp.                vanilla

¼ tsp.               salt

1 unbaked         8 in. pastry shell

 

Directions:  Preheat oven to 350°.  Put sugar and corn syrup into a saucepan and cook until sugar dissolves.  Beat eggs lightly and gradually pout in corn syrup mixture, beating constantly.  Add the butter while beating, then stir in pecans.  Add the vanilla extract and salt and pour mixture into the pie shell.  Back about 45 minutes or until hot at 350°.

 

 

Lemon Pie

 

Ingredients:

1 prepared         graham cracker crust in pie dish

1 med. tub        Cool Whip

8 (10 oz.) can    sweetened condensed milk

1 sm. can          frozen lemonade, thawed

 

Directions:  Add yellow food coloring.  Pour into graham cracker crust and refrigerate.

 

 

Chocolate Silk Pie

Serves 6-8

 

Ingredients:

1 cup                sugar

6 ounces           butter

6 ounces           chocolate, bittersweet (unsweetened)

4                      eggs

2 tsp.                vanilla

1 Tbs.               Kahlua (optional) (note: This is coffee-flavored liquor.)

1 prepared         pastry pie shell (9-inch), pre-baked and cooled

Whipped cream

 

Directions:  Melt the chocolate in a bowl over simmering water.  Set aside and allow to cool slightly.   Using an electric mixer, cream together the butter and sugar until smooth.  Add the chocolate, vanilla and Kahlua (if used) and blend.  With the mixer running, add 1 egg and beat for 5 minutes.  Repeat with the remaining 3 eggs (mixing each for 5 minutes).  Pre-bake the pie shell and allow to cool.  Pour the mixture into the shell.  Cover and chill in the refrigerator for at least 2 hours (overnight is best).  Be sure to thoroughly chill this no-bake pie before attempting to slice it.  Serve cold, topped with whipped cream.

 

 

French Silk Chocolate Pie

(may require double the recipe to fill large pie shell)

 

Ingredients:

½ cup               butter, room temperature

¾ cup               white sugar

2 squares          unsweetened baking chocolate, melted and cooled

1 tsp.                vanilla extract

2 lg.                 eggs

1 prepared         8” pastry pie shell, pre-baked and cooled

 

Directions:  Cream butter in mixing bowl.   Gradually beat in the sugar until light colored and well blended.  Stir in the thoroughly cooled chocolate and vanilla.  Add eggs, one at a time, beating 5 minutes on medium speed after each egg.  Spoon chocolate filling into pie shell.  Refrigerate at least 2 hours before serving.

 

 

Swiss Chocolate Pie

 

Ingredients:

Crust:

6 oz.                 chocolate wafers, crushed

⅓ cup               melted butter

 

Filling:

6 oz.                 semi-sweet baker’s chocolate, melted (or semi-sweet chocolate chips)

9 oz.                 cream cheese

1 tsp.                vanilla extract

½ cup               sugar

1 lg.                 eggs, separated

Pinch               salt

1 cup                heavy cream

 

Directions: 

1.      Mix together the cookie crumbs and butter, press into 9” pie plate  Chill while preparing the filling.

2.      Beat the egg whites with salt until they hold a soft shape; gradually add ¼ cup of sugar and beat until firm but not dry.

3.      Beat cream until semi-firm.  Beat cream cheese until smooth.  Add vanilla and ¼ cup of sugar;  add egg yolks one at a time, then add the melted chocolate.

4.      Gently fold in the cream and then the egg whites.

5.      Turn the filling into the prepared crust and chill at least 5 hours.  Top with lightly sweetened whipped cream.

 

 

Peanut Butter Cream Cheese Pie

(No-Bake Pie)

 

Ingredients:

¾ cup               dark, semi-sweet chocolate morsels (chips)

2 cups              heavy cream

1¼ cups            salted pretzels, finely crushed

¾ cup               firmly packed brown sugar, divided

1 Tbs.               butter, melted

½ cup               cream cheese, softened

⅓ cup               creamy peanut butter

                        chocolate shavings

 

Directions: 

1.      Microwave chocolate morsels and 1 cup of heavy cream on high for 60 seconds or until chocolate melts; stir until smooth.  Chill 2 hours.

2.      Combine pretzels, ¼ cup of brown sugar, and butter.  Press into a 9-in. pie plate.  Cover and chill 30 minutes.

3.      Beat Cream cheese, ¼ cup of brown sugar and peanut butter at medium speed with mixer until blended.

4.      Meanwhile, beat 1 cup heavy cream and gradually add in remaining ¼ cup of brown sugar, until soft peaks form.  Fold into cream cheese mixture.  Spoon into prepared pie crust; cover and chill 1 hour.

5.      Whip chocolate cream at medium speed with mixer until soft peaks form.  Spread over pie and garnish with chocolate shavings.  Chill for 3 hours.

 

 

Pumpkin Pie

Miami Today Show, Adrienne Calvo

 Ingredients:

 

3 lg.                 eggs, beaten
1 Tbs.               vanilla

2 cups              pumpkin pie mix
1 (8 oz.) pkg.    cream cheese, softened
1 tsp.                cinnamon
1 prepared         pastry pie crust, forked edges

 

Directions:  In a bowl, mix everything together, but leave the cream cheese a bit lumpy.  Pour into pie crust and bake at 400o until firm and golden.  Serve with whipped cream.

 

 

Libby's Pumpkin Pie

 

Ingredients:

1 (9 inch)         unbaked deep dish pie crust

¾ cup               white sugar

1 teaspoon        ground cinnamon

½ teaspoon       salt

½ teaspoon       ground ginger

¼ teaspoon       ground cloves

2                      eggs

1 (15 oz.) can    Libby’s pure pumpkin

1 (12 oz.) can    evaporated milk

                                   

Directions:  Preheat oven to 425° F.  Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.  Bake for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

 

 

Cheesecake

 

Chocolate Amaretto Cheesecake

 

Ingredients:

1 cup                chocolate wafer crumbs

¼ cup               butter, melted

12 oz. pkg.        chocolate chips (semi-sweet)

3 (8 oz.) pkgs.   cream cheese

¾ cup               sugar

3                      eggs

½ cup               Amaretto

8 oz.                 sour cream

2 Tbs.               whipping cream

 

Directions:  Combine crumbs and butter; press into 9” springform pan (or two regular pie plates).  Melt chocolate.  Beat cream cheese until fluffy; add sugar gradually.  Add eggs, one at a time.  Add chocolate, then sugar, Amaretto, sour and whipping creams (may still be a little lumpy).  Pour in pan.  Bake at 350° for 45 minutes.  Center may still be a bit soft; will firm up in refrigerator.  Cool to room temperature; refrigerate overnight.  Remove sides of springform pan.

 

 

Cheese  Cake

 

Ingredients:

1 prepared         Graham cracker crust on bottom of greased springform pan

 

Filling:

3 lg. pkgs.         cream cheese

3 lg.                 eggs

2 tsp.                vanilla

1 cup                sugar

 

Topping:

4 Tbs.               sugar

1½ pints           sour cream

1 tsp.                vanilla

 

Directions:  Mix until smooth; bake at 375° for 25 minutes.  Spread topping over cake; bake for 10 minutes at 475°.  Cool and cover overnight.

 

 

Joani’s Cheesecake

(Joani Graves)

 

Ingredients:

Crust:

1¼ cup             graham cracker crumbs

¼ cup               butter (½ stick), softened

¼ cup               sugar

 

Filling:

2 (8oz.) pkgs.    cream cheese

1 lg.                 egg

¾ cups             sugar

2 tsp.                vanilla extract

 

Topping:

1 cup                sour cream

¼ cup               sugar

1 tsp.                vanilla extract

 

Directions:  Mix crust ingredients and press into pie pan or springform pan (double recipe for this pan).  Mix topping ingredients together and pour into pie crust pan.  Bake at 350° for 15 minutes.  Mix topping ingredients together.  Then remove pan from oven and add topping mixture and bake an additional 15 minutes.  Remove from oven, cool and refrigerate overnight.

 

 

Pumpkin Cheesecake


Serving: 16
Cook Time: 1 hour 15 minutes
Total Time: 2 hours plus chilling

 

Ingredients:

Crumb Crust:

bullet1 cup                graham-cracker crumbs
bullet3 tablespoons    margarine or butter, melted
bullet2 tablespoons    sugar
 

Pumpkin Filling:

bullet2 (8 oz.) pkgs.   cream cheese, softened
bullet1¼ cups            sugar
bullet1 (16 oz.) can    solid-pack pumpkin (not pumpkin-pie mix)
bullet¾ cup               sour cream
bullet2 tablespoons    bourbon or 2 teaspoons vanilla extract
bullet1 teaspoon        ground cinnamon
bullet½ teaspoon       ground allspice
bullet¼ teaspoon       salt
bullet4 large              eggs

 

Sour-Cream Topping:

bullet1 cup                sour cream
bullet3 tablespoons    sugar
bullet1 teaspoon        vanilla extract
bulletCrystallized ginger strips for garnish
 

Directions: 

1.      Preheat oven to 350° F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs, melted margarine or butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later. Bake crust 10 minutes. Cool completely in pan on wire rack.

2.      In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition.

3.      Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles.

4.      Meanwhile, prepare Sour-Cream Topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer.

5.      Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve. Garnish with crystallized ginger.

 

 

Pumpkin Cheesecake

 

Ingredients:

¾ cup crushed graham cracker crumbs
1 tsp.                cinnamon
2 Tbs.               brown sugar, firmly packed
3 Tbs.               butter, melted
4 (8 oz.) pkg.    cream cheese, softened
1 ¾ cup.           sugar, divided
5                      eggs
¼ cup               un-sifted flour
1 (16 oz.) can    pumpkin
2 tsp.+              pumpkin pie spice, to taste
2 Tbs.               rum
2 cup                sour cream
1 tsp.                vanilla

 

Directions: 

1.      In a bowl, mix graham cracker crumbs with cinnamon and brown sugar, then stir in melted butter. Press mixture in bottom of a 9 inch springform pan. (Note: A 10 inch springform pan might work better. I always had too much of the cheesecake batter to fit.) Set aside.

2.      In a large bowl, preferably with electric mixer, beat cream cheese until fluffy. Stir in 1½ cups sugar. Beat in eggs one at a time, sprinkle flour over mixture and beat. Thoroughly mix in pumpkin, then spice and rum. Pour into the springform pan. Bake in preheated 325 degree oven 1 hour and 30 minutes. Turn off heat and let cake stand in oven another 30 minutes. Remove cake from oven.

 

 

Elegant Pumpkin Cheesecake

This rich dessert is so special it would make an elegant finale for Thanksgiving dinner. It also helps take the stress out of last minute preparations, as it's necessary to prepare in advance to allow plenty of time for the cake to cool and set. 

 

Ingredients:

Crust:

2 cups              crushed graham crackers, vanilla cookies, or ginger snap cookies
1½ tsp.            
cinnamon
⅓ cup               melted butter

 

Filling:

1½ cup             sugar
¼ cup              
brown sugar
4 (8 oz.) pkgs.   cream cheese
3 Tbs.               flour
2 tsp.               
cinnamon
1¼ tsp.            
ground (dried) ginger
¼ tsp.              
ground cloves
1 (15 oz.) can    pumpkin or equivalent fresh cooked pumpkin
4 lg.                
eggs
1 Tbs.              
vanilla extract

 

Directions: 

1. Preheat oven to 325°.

2. Mix 1½ tsp. cinnamon and crushed graham crackers or cookies together. Add melted butter and mix until well blended.
3. Using fingers, press crust mixture into bottom and ⅔ of the way up the sides of a 9 inch
springform pan. Bake crust for about 6 minutes until set.
4. Mix the cream cheese and sugars together until smooth.
5. Stir together the flour and spices and mix this into the cream cheese mixture.

6. Beat the eggs into the cream cheese mixture one at a time. 

7. Beat in the pumpkin and vanilla.

8. Pour filling into the pre-baked crust and bake for about 1½ hours or until a cake tester comes out clean.

9. Cool completely, then cover and refrigerate for at least two hours (or overnight) before serving. Cake can even be made two days in advance.

 

 

Double Layer Pumpkin Cheesecake

 

Ingredients:

2 (8 oz.) pkg.    cream cheese, softened

½ tsp.               vanilla

½ cup               canned pumpkin

Dash                cloves

1                      graham cracker pie crust

½ cup               sugar

            1                      egg

½ tsp.               cinnamon

Dash                nutmeg

 

Directions:  Mix cream cheese, sugar and vanilla with mixer on medium until well blended.  Add eggs; mix until blended.  Remove 1 cup batter; stir in pumpkin and spices into this batter.  Pour non-pumpkin batter into crust.  Top with reserved pumpkin batter. Bake at 350o for 40 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Garnish with Cool Whip or whipped cream.

For a marbleized effect, run a knife through the batter before cooking, creating swirls.

 

Pumpkin Cheesecake

(Cheesecake Factory)

 

Ingredients:

1½ cups            graham cracker crumbs
5 Tbs.               butter, melted
1 cup +1 Tbs.    sugar
3 (8-oz.) pkgs.   cream cheese, softened
1 tsp.                vanilla
1 cup                canned pumpkin
3                      eggs
½ tsp.               cinnamon
¼ tsp.               nutmeg
¼ tsp.               allspice
Serve with        whipped cream

 

Directions: 

1.      Preheat the oven to 350°F.

2.      Make the crust by combining the graham cracker crumbs with the melted butter and 1 tbsp sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.  

3.      Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, and then set it aside until you are ready to fill it.

4.      In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.  Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.

5.      Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this point.  Remove from the oven and allow the cheesecake to cool.

6.      When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.  Serve with a generous portion of whipped cream on top.  Serves 8.

 

 

Key Lime Cheesecake

(Cheesecake Factory)

 

Ingredients:

1¾ cups            graham cracker crumbs
5 tbsp               butter, melted
1 cup                sugar
3 (8-oz.) pkgs.   cream cheese, softened
1 tsp                 vanilla
½ cup               fresh lime juice, about 5 limes worth (If using key limes or juice, use half as much)
3                      eggs
Serve with        whipped cream


Directions: 

1.      Preheat the oven to 350°F.

2.      Combine crumbs, butter and 1 tbsp sugar in a bowl. Stir well to coat all crumbs. Keep it crumbly.  When the crumb mixture seems ready, press the crumbs onto the bottom and half way up the sides of an 8" springform pan. Then, place the pan in the preheated oven and bake for about 5 minutes. Remove and set aside.   Do not turn off the oven.

3.      In large bowl combine the cream cheese, 1 cup sugar and vanilla. Mix with electric mixer until smooth. Add the lime juice and eggs and continue to beat till smooth and creamy. Once ready, pour filling into crust.

4.      Place the pie in the oven and bake for 60 to 70 minutes. If top is turning light brown, then the pie is done. Remove from the oven and allow to cool until room temperature. Then, put the pie into the refrigerator to chill.   Once chilled, remove the pan sides and cut. Serve with whipped cream.

 

 

Chocolate Mousse Cheesecake

(Cheesecake Factory)

Ingredients:

For the Chocolate Crust

4½ cups            chocolate cookie crumbs

1 cup                unsalted butter[2]

For the Chocolate Cheesecake

½  recipe for Cheesecake Factory cheesecake filling, which is:

5 Tbs.               butter, melted
1 cup +1 Tbs.    sugar
3 (8-oz.) pkgs.   cream cheese, softened
1 tsp.                vanilla
1 cup                canned pumpkin
3 lg.                 eggs

6 ounces semisweet chocolate, finely chopped

For Chocolate Mousse

1 teaspoon unflavored gelatin

1 tablespoon cold water

½ cup sugar

1 cup whipping cream

2 tablespoons boiling water

⅓ cup cocoa powder

1 tablespoon vanilla

Shaved semisweet or bittersweet chocolate, as garnish.

Whipped cream, aerosol or homemade, as garnish.

 

Directions:

Make the Chocolate Crust

1.      Preheat the oven to 350° Fahrenheit.

2.      In a saucepan over medium heat, melt the butter.

3.      Remove the butter from the heat.

4.      Add the chocolate cookie crumbs to the butter and stir until all the crumbs are coated.

5.      Press the cookie crumb mixture onto the bottom and sides of a 10-inch springform pan.

6.      Bake crust for 8-10 minutes; then remove from oven and cool completely.

Make the Chocolate Cheesecake

1.      In a small saucepan over low heat, melt the semisweet chocolate.

2.      Prepare the cheesecake filling as directed, then add the melted chocolate to it, stirring so that it is fully combined.

3.      Pour the cheesecake filling into the crust-lined pan and bake according to the original instructions.

Make the Chocolate Mousse

1.      In a small bowl, pour gelatin into the cold water and let it stand for a minute or two until it becomes soft, or “blooms.” Add boiling water and stir until gelatin is completely dissolved. Cool slightly.

2.      In a medium bowl, stir together sugar and cocoa; add the whipping cream and vanilla.

3.      Using an electric mixer, beat the mixture while scraping the bottom of bowl occasionally.

4.      When the mixture has thickened, add the dissolved gelatin and beat until well blended.

5.      Cool the chocolate mousse in the refrigerator until you are ready to assemble the cake.

Assemble the Cake

1.      When the chocolate cheesecake has cooled, use a spatula to spread the chocolate mousse on top of the cheesecake.

2.      Sprinkle shaved chocolate on the mousse and spray aerosol whipping cream on cake slices before serving.

 

 

Godiva Chocolate Cheesecake

(Cheesecake Factory)

 

Ingredients:

Flourless Chocolate Cake

1 cup Godiva melting chocolate

1 cup sugar

1 cup butter

4 eggs, separated

1 teaspoon vanilla

 

Cheesecake Filling

1 pound cream cheese, softened to room temperature

3 eggs

½ cup sugar

½ cup Godiva melting chocolate

 

Mousse

1¼  cups Godiva melting chocolate

2 cups cold heavy cream

 

Ganache

1 cup Godiva melting chocolate

½ cup heavy cream

1 or 2 tablespoons sugar

1 tablespoon butter

½ teaspoon vanilla

 

Toppings

1 square of Godiva chocolate for each slice (optional)

Whipped cream (optional)

 

Directions:

1.      Heat the oven to 350o.

2.      Grease a 9-inch cake pan.

3.      Melt the chocolate, vanilla butter for the flourless cake in a double boiler.

4.      Beat egg yolks with 1/2 cup sugar.

5.      Fold the chocolate mixture into the egg yolks.

6.      Beat egg whites until frothy. Gradually add remaining sugar, and beat to a stiff peak.

7.      Fold in the egg whites.

8.      Start the cheesecake filling by melting the chocolate in a double boiler.

9.      Beat remaining ingredients together in a large bowl until smooth.

10.   Pour the cake batter into the cake pan; carefully top with cheesecake batter.

11.   Bake for 40-50 minutes until firm.

12.   Chill for at least 4 hours.

 

Mango Cheesecake

 

Ingredients:

2 cups              crushed graham crackers

½ cup               sugar

6 Tbs.               melted butter (¾ stick)

24 oz.               whipped cream cheese

3   large            mangos, diced

1¼  cup            sugar

4                      eggs

 

Directions:  Mix cream cheese, sugar and vanilla with mixer on medium until well blended.  Add eggs; mix until blended.  Remove 1 cup batter; stir in pumpkin and spices into this batter.  Pour non-pumpkin batter into crust.  Top with reserved pumpkin batter. Bake at 350o for 40

Directions: 

1.      Preheat oven to 325°F.  Lightly butter a foil lined 9 x 13 inch pan.  Stir cracker crumbs and ½ cup of sugar in medium bowl to blend.  Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom of pan. Bake until crust is set, about 12 minutes.  Cool completely.  Maintain oven temperature.

2.      Purée mangoes in a blender processor until smooth.  Set aside 2 cups of mango puree. Leave 1 cup for the top.  In the blender, mix cream cheese, sugar, vanilla and eggs until smooth.  Add back 2 cups of mango puree mixing well. Pour filling over crust in pan.

3.      Bake cake about 1 hour 25 minutes.  Cool cake 1 hour then pour over remaining mango purée.  

4.      Refrigerate uncovered overnight.  Run small knife between cake and sides of pan to loosen.

5.      Cut into squares and place on a serving platter. 

 

 

DRINKS:

 

Quicker’s Slush

 (Dennis Quicker)

 

Ingredients:

9 cups              boiling water

3 bags               green tea

2 cups              sugar

1 (12 oz.) can    frozen orange juice

1 (12 oz.) can    frozen lemonade

2 cups              brandy

 

Directions:  Steep tea bags in boiling water; let stand 10 minutes and cool.  Add remaining ingredients.

Mix and freeze, stirring occasionally while freezing.  Serve with 7 Up.

 

 

Open House Punch

 (Tastes like a cocktail.  Serves 32+)

 

Ingredients:

1 fifth               Southern Comfort

3 quarts            7 UP

6 oz.                 fresh lemon juice

1 (6 oz.) can     frozen lemonade

1 (6 oz.) can     frozen orange juice

1 ring               ice, water with fruit garnishes, frozen in ring pan (like Bundt cake pan)

Opt.                 slices of orange and lemon

 

Directions:  Chill ingredients.  Mix into punch bowl, adding 7 Up last.  Add food coloring (red is nice),  Float ring of ice and add orange and lemon slices.

 

 

Lemon Drop Martini

 

Ingredients:

3 parts              Citron Vodka

1 part               Triple Sac

1 part               sugar syrup (boil lots of sugar in little water until it’s melted)

1 part               frozen lemonade (from can)

 

Directions:  Dip the rim of the glass in lemonade (or sugar syrup) and then pat it into plate of sugar to have it stick around the rim

 

 

Antarctic Glacier Margarita

 (recipe developed specially for Michael and Amanda’s Wedding Rehearsal Dinner by Karen)

 

Ingredients:

Tequila

Lime juice

Sugar

Blue Curacao

 

 

Bahama Sunrise

 (recipe developed specially for Michael and Amanda’s Wedding Rehearsal Dinner by Karen)

 

Ingredients:

Rum

Orange Juice

Pineapple

Grenadine Float

 

 

Cherry Blossom Martini

(recipe developed specially for Michael and Amanda’s Wedding Rehearsal Dinner with cherry blossom theme)

Ingredients:

Vodka

Cherry Schnapps

Lemon juice

Sugar Rim

Cherry Garnish

 

 

Grape Glacier Martini

 (Cheesecake Factory)

 

Ingredients:

3 parts              3 Olives Grape Vodka

1 part               Triple Sec

1 part               sweet and sour mix

1 part               Grape Schnapps (optional)

Splash              Sprite

 

Directions:  Dip the rim of the glass in lemonade (or sugar syrup) and then pat it into sugar to have it stick around the rim

 

 

Frosty Lemon Martini


Notes: Look for lemon- flavored vodka and liqueur (such as the Italian liquore di limoni) in well-stocked supermarkets and liquor stores. For extra frostiness, put sugar-rimmed glasses in the freezer for 7 to 8 minutes.

Ingredients:

1  tablespoon    sugar
1 wedge            lemon
1  cup               crushed ice
6  Tbs. (3 oz.)   chilled lemon-flavored vodka (3 oz.)
2  Tbs. (1 oz.)   chilled lemon-flavored liqueur
4  tsp.               lemon juice
2  thin strips     (3 in. long) lemon peel

 

Directions: 
1. Pour sugar onto a small, rimmed plate. Rub rims of two martini glasses with lemon wedge to moisten, then dip rims into sugar to coat (see notes).

2. Place ice in a cocktail shaker. Add vodka, liqueur, and lemon juice. Shake until mixture is very cold, about 10 seconds. Strain into glasses. Garnish each with a twist of lemon peel. Yield: Makes 2 servings

 

 

Limonfresca

 

Ingredients:

½ cup               Citron vodka

½ cup               Limoncello liqueur

½ cup               lemon juice

Sprigs               mint

 

 

Festive Pilgrim

Serves 4

 

Ingredients:

1 cup                canned pumpkin

2 tsp.                cinnamon

½ tsp.               ground ginger

½ tsp.               ground nutmeg

¼ cup               honey

½ cup               vodka

¼ cup               Amaretto

1½ cups            half and half

 

Directions:  Whisk together pumpkin, spices, and honey.  Add vodka, amaretto and half and half, whisk well.  Pour over ice and enjoy.

 

 

Chocolate Martinis

 

Ingredients:

2  to 2½ cups    vodka, chilled
1¼  cups           chocolate liqueur
¼  cup              raspberry liqueur (optional)
¼  cup              half-and-half (optional)
Chocolate liqueur or syrup
Sweetened cocoa powder

 

Directions: 

1.      Stir together vodka, liqueurs, and, if desired, half-and-half in a large pitcher; chill at least 1 hour.

2.      Fill martini glasses with ice. Let stand 5 minutes; discard ice.

3.      Dip rims of chilled glasses in chocolate liqueur; dip in cocoa, coating rims.

4.      Pour vodka mixture into glasses. Serve immediately. Prep: 15 min.; Stand: 5 min., Chill: 1 hr.

5.      Note: For testing purposes only, we used Godiva Liqueur for chocolate liqueur, Chambord for raspberry liqueur, and Ghirardelli Sweet Ground Chocolate and Cocoa for sweetened cocoa.

6.      Individual Chocolate Martini: Combine ¼ cup vodka, 2 tablespoons chocolate liqueur, 1½ teaspoons raspberry liqueur, 6 ice cubes, and, if desired, a dash of half-and-half in a martini shaker. Cover with lid, and shake until thoroughly chilled. Remove lid, and strain into a chilled martini glass. Serve immediately. Makes 1 serving.

 

 

 Emerald Mint Martini


Ingredients:

¾  ounce          vodka
⅓  ounce          dry vermouth
⅓  ounce          crème de menthe

 

Directions:  Pour ingredients over ice into mixing glass and shake gently. Strain into martini glass.

 

Mint Julep Martini

The julep is considered the official drink of the Kentucky Derby.


Ingredients:

¼ cup               bourbon
¼ cup               orange liqueur
1 teaspoon        vanilla vodka*
1 teaspoon        clear crème de menthe
6 cubes             ice
Garnishes:        fresh mint sprig, orange rind curl

 

Directions: 

1.      Combine first 5 ingredients in a martini shaker. Cover with lid, and shake until thoroughly chilled. Remove lid, and strain into a chilled martini glass. Serve immediately. Garnish, if desired.

2.      *½ teaspoon vanilla extract may be added to regular vodka.

3.      Note: This recipe can be easily doubled. Make desired amount of servings, and store in a pitcher. Serve chilled. For testing purposes only, we used Smirnoff Vanilla Twist for vanilla vodka and Grand Marnier for orange liqueur.

 

 

Mango Strawberry Mock Daiquiris

 

Ingredients:

6 large              strawberries, 2 sliced and reserved

2                      mangoes, diced ¼ cup reserved

½ cup               apple juice

2                      limes, zested then peeled  

3 tablespoons    sugar    

2 cups              crushed ice

 

Directions:  In a blender, combine all ingredients except the reserved ones.  Mix until smooth and frothy.  Pour into chilled glasses.  Serve with sliced strawberries and mango chunks.

 

 

Mango Fizz

 

Ingredients:

1 cup                apple juice

2                      mangoes, rough chopped

1 cup                ice

1 cup                ginger ale

Directions:  In a blender combine all ingredients.  Mix well and pour into chilled glasses.

 

 

 

 

 

 

 

 

 

©  2006, 2007, 2008, 2009, 2010 by Karen Ronne Tupek