Caramel
1/3 cup sugar
In heavy sauce pan cook sugar over medium heat until sugar begins to melt.Reduce heat to low and cook until sugar is golden brown.Stir frequently.Divide among ramekins.Let stand for 20 minutes.
3 beaten eggs
1 1/2 cups milk
1/3 cup sugar
1 teaspoon vanilla
nutmeg or cinnamon(optional)
1.Combine eggs,milk,sugar and vanilla.Beat until well combined but not foamy.
2.Place 4-6oz ramekins in a baking dish on the oven rack.
3.Pour egg mixture into ramekins and sprinkle with spices(if desired)
4.Pour water into baking dish around ramekins to a depth of 1"
5.Bake at 325* for 30-45 minutes or until knife inserted in middle comes out clean.
*** Serve warm or chilled***
ENJOY!
Saturday, January 22, 2011
Cream Puffs
1 cup water
1/8 teaspoon salt
1/2 cup butter
1 cup all purpose flour
4 eggs
filling of choice ( pudding,whipped cream,ice cream,fruit)
powdered sugar (optional)
1.In a sauce pan combine butter,water and salt.Bring to a boil.Add flour all at once stirring vigorously.Cook and stir until it forms a ball that doesn't separate.Remove from heat and add eggs 1 at a time,beating with wooden spoon after each addition until smooth.
2.Drop batter by heaping Tablespoon,3 inches apart onto a greased baking sheet.
3.Bake at 400* for 30-35 minutes or until golden brown.
4. Cool on rack.Split puffs and remove soft dough from inside.
5.fill with your favorite filling
6.Dust with powdered sugar
***you can also use this recipe to make "Eclairs" by forming dough into strips using a pastry tube.Baking,filling and glazing with chocolate glaze.****
Enjoy!
1/8 teaspoon salt
1/2 cup butter
1 cup all purpose flour
4 eggs
filling of choice ( pudding,whipped cream,ice cream,fruit)
powdered sugar (optional)
1.In a sauce pan combine butter,water and salt.Bring to a boil.Add flour all at once stirring vigorously.Cook and stir until it forms a ball that doesn't separate.Remove from heat and add eggs 1 at a time,beating with wooden spoon after each addition until smooth.
2.Drop batter by heaping Tablespoon,3 inches apart onto a greased baking sheet.
3.Bake at 400* for 30-35 minutes or until golden brown.
4. Cool on rack.Split puffs and remove soft dough from inside.
5.fill with your favorite filling
6.Dust with powdered sugar
***you can also use this recipe to make "Eclairs" by forming dough into strips using a pastry tube.Baking,filling and glazing with chocolate glaze.****
Enjoy!
Easy Fruit Cobbler
1 cup flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 nutmeg(optional)
3 Tablespoons butter
1 beaten egg
3 Tablespoon milk
4-6 cups fruit filling of choice
1.prepare fruit filling
2.mix flour,sugar,baking powder and spices.Cut in butter.Combine eggs and milk.Add to flour mixture,stirring to moisten.
3.Transfer filling to an 8x8x2 inch baking dish.Drop topping by 6 heaping mounds on top filling.
4.Bake in a 400* oven for 20-25 minutes or until a toothpick inserted in center comes out clean.
Serve warm with ice cream.
ENJOY!
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 nutmeg(optional)
3 Tablespoons butter
1 beaten egg
3 Tablespoon milk
4-6 cups fruit filling of choice
1.prepare fruit filling
2.mix flour,sugar,baking powder and spices.Cut in butter.Combine eggs and milk.Add to flour mixture,stirring to moisten.
3.Transfer filling to an 8x8x2 inch baking dish.Drop topping by 6 heaping mounds on top filling.
4.Bake in a 400* oven for 20-25 minutes or until a toothpick inserted in center comes out clean.
Serve warm with ice cream.
ENJOY!
Deadly Chocolate Sin
Raspberry Coulis:
1 10 oz package frozen raspberries in heavy syrup (thawed)
Cake
2 sticks plus 2 tablespoons unsalted Butter,softened
6 oz.semisweet chocolate
2 oz.unsweetened chocolate
1 teaspoon vanilla
4 eggs,at room temperature,beaten
4 egg yolks at room temperature,beaten
1/2 cup packed light brown sugar
6 tablespoons cornstarch
Garnish
1 pint fresh raspberries
12 sprigs fresh mint
or
12 triangular cookies
12 chocolate pieces
Special Equipment
12 4 oz oven-proof ramekins
double boiler
1.Do ahead:Make raspberry coulis.Process the thawed berries in a blender and strain through a fine mesh strainer to remove the seeds.Refrigerate until needed.
2.Preheat oven to 275*.Butter the bottom of each ramekin with 2 tablespoons butter and set aside on a baking sheet.
3.In top of a double boiler,place the chocolates,2 sticks butter,and vanilla.Set over simmering water and stir until melted.Keep the heat low so the butter and chocolate melt slowly.
4.In large mixing bowl,combine eggs,egg yolks,and brown sugar.Beat on high until thicken.reduce speed to low and slowly incorporate corn starch,1 tablespoon at a time;then turn the mixer back up to high and continue to beat until soft peak forms,about 5 minutes.
5.Using a rubber spatula,gently fold the chocolate mixture into the beaten eggs until well blended.Spoon mixture into ramekins and bake for 10 minutes,or until a toothpick onserted in the middle comes out clean.Let cool,cover with plastic wrap,and refrigerate until ready to serve.
6.Dip a dinner knife into hot water and run it around the sides of the ramekins.Invert onto serving dish,gently remove ramekins from dish,and spoon the raspberry coulis around the cake.Garnish each serving with your preverence.
Enjoy!
1 10 oz package frozen raspberries in heavy syrup (thawed)
Cake
2 sticks plus 2 tablespoons unsalted Butter,softened
6 oz.semisweet chocolate
2 oz.unsweetened chocolate
1 teaspoon vanilla
4 eggs,at room temperature,beaten
4 egg yolks at room temperature,beaten
1/2 cup packed light brown sugar
6 tablespoons cornstarch
Garnish
1 pint fresh raspberries
12 sprigs fresh mint
or
12 triangular cookies
12 chocolate pieces
Special Equipment
12 4 oz oven-proof ramekins
double boiler
1.Do ahead:Make raspberry coulis.Process the thawed berries in a blender and strain through a fine mesh strainer to remove the seeds.Refrigerate until needed.
2.Preheat oven to 275*.Butter the bottom of each ramekin with 2 tablespoons butter and set aside on a baking sheet.
3.In top of a double boiler,place the chocolates,2 sticks butter,and vanilla.Set over simmering water and stir until melted.Keep the heat low so the butter and chocolate melt slowly.
4.In large mixing bowl,combine eggs,egg yolks,and brown sugar.Beat on high until thicken.reduce speed to low and slowly incorporate corn starch,1 tablespoon at a time;then turn the mixer back up to high and continue to beat until soft peak forms,about 5 minutes.
5.Using a rubber spatula,gently fold the chocolate mixture into the beaten eggs until well blended.Spoon mixture into ramekins and bake for 10 minutes,or until a toothpick onserted in the middle comes out clean.Let cool,cover with plastic wrap,and refrigerate until ready to serve.
6.Dip a dinner knife into hot water and run it around the sides of the ramekins.Invert onto serving dish,gently remove ramekins from dish,and spoon the raspberry coulis around the cake.Garnish each serving with your preverence.
Enjoy!
Wednesday, January 12, 2011
Mint Chocolate cake
Ingredients:
1 chocolate cake mix
Frosting:
1/2 cup butter,softened
2 cups powdered sugar
1 Tablespoon water
1/2 teaspoon peppermint flavoring
3 drops green food coloring
Topping:
1-1/2 cups chocolate chips
6 tablespoons butter,softened
1/4 teaspoon peppermint flavoring
Prepare cake batter according to directions,using a greased 15x10x1 baking pan.Bake at 350 for 25-30 minutes or until a toothpick inserted in center comes out clean.Cool on wire rack.
In a large bowl,combine frosting ingredients until smooth.Spread over cooled cake.
For topping,in microwave,melt chocolate chips and butter;stirring until smooth.Stir in flavoring.Spread over frosting.Refrigerate until set.
1 chocolate cake mix
Frosting:
1/2 cup butter,softened
2 cups powdered sugar
1 Tablespoon water
1/2 teaspoon peppermint flavoring
3 drops green food coloring
Topping:
1-1/2 cups chocolate chips
6 tablespoons butter,softened
1/4 teaspoon peppermint flavoring
Prepare cake batter according to directions,using a greased 15x10x1 baking pan.Bake at 350 for 25-30 minutes or until a toothpick inserted in center comes out clean.Cool on wire rack.
In a large bowl,combine frosting ingredients until smooth.Spread over cooled cake.
For topping,in microwave,melt chocolate chips and butter;stirring until smooth.Stir in flavoring.Spread over frosting.Refrigerate until set.
Caramel Pear Cake
Ingredients:
3 medium ripe pears,peeled and sliced
28 Caramels
1-1/2 cups water,divided
2Tablespoons Butter
1 pkge. Yellow cake mix
3 eggs
1/3 cup oil
whipped cream
Arrange the pears slices in rows in a greased 13 x 9 baking dish; set aside.In a large saucepan,melt caramels with 1/2 cup water;stir in butter until smooth.Pour over pears.
In a large bowl,combine the cake mix,eggs,oil and remaining water;beat on low speed for 2 minutes.Pour over the caramel layer.
Bake at 350 for 45-50 minutes or until a toothpick inserted in the middle comes out clean.Cool for 5 minutes before inverting onto serving platter.Serve with whipped cream.
3 medium ripe pears,peeled and sliced
28 Caramels
1-1/2 cups water,divided
2Tablespoons Butter
1 pkge. Yellow cake mix
3 eggs
1/3 cup oil
whipped cream
Arrange the pears slices in rows in a greased 13 x 9 baking dish; set aside.In a large saucepan,melt caramels with 1/2 cup water;stir in butter until smooth.Pour over pears.
In a large bowl,combine the cake mix,eggs,oil and remaining water;beat on low speed for 2 minutes.Pour over the caramel layer.
Bake at 350 for 45-50 minutes or until a toothpick inserted in the middle comes out clean.Cool for 5 minutes before inverting onto serving platter.Serve with whipped cream.
Tuesday, January 11, 2011
Amond Joy Cake
Ingredients needed:
1 1/2 cups coconut
1 cup of chopped nuts ( your choice)....I use pecans
1 chocolate cake mix (mix according to directions)
8-10 bite size almond joys (Chopped)
1-8oz cream cheese
1 cup powdered sugar
*Glaze*
1 cup powdered sugar
4 Tablespoons butter
4 Tablespoons cocoa
4 Tablespoons milk
1 teaspoon almond extract
pre-heat oven to 350
In a greased 9X12 pan sprinkle coconut to cove bottom of pan,top coconut with your choice of nuts and set aside. Beat 1 cup powdered sugar with the cream cheese and set aside.
Mix cake mix according to directions.Chop up bite sized almond joys into cake mix.Pour your mix into prepared pan,dollop cream cheese mixture onto cake.Bake at 350 for 39-45 minutes.
While cake is baking,in a small sauce pan melt butter and add the remaining ingredients for glaze.Pour over baked cake while still warm.
This is by far the most decendant cake you will serve.And it will be asked for time and again!
1 1/2 cups coconut
1 cup of chopped nuts ( your choice)....I use pecans
1 chocolate cake mix (mix according to directions)
8-10 bite size almond joys (Chopped)
1-8oz cream cheese
1 cup powdered sugar
*Glaze*
1 cup powdered sugar
4 Tablespoons butter
4 Tablespoons cocoa
4 Tablespoons milk
1 teaspoon almond extract
pre-heat oven to 350
In a greased 9X12 pan sprinkle coconut to cove bottom of pan,top coconut with your choice of nuts and set aside. Beat 1 cup powdered sugar with the cream cheese and set aside.
Mix cake mix according to directions.Chop up bite sized almond joys into cake mix.Pour your mix into prepared pan,dollop cream cheese mixture onto cake.Bake at 350 for 39-45 minutes.
While cake is baking,in a small sauce pan melt butter and add the remaining ingredients for glaze.Pour over baked cake while still warm.
This is by far the most decendant cake you will serve.And it will be asked for time and again!
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