S: Sharon's Favourite Appetizers & Desserts
BC: 2012 Sharon McLarty
FC: Yum | Delicious | Sharon's Favourite Appetizers & Desserts
1: Sometimes we just want to have Appetizers & Desserts as an entire meal. So here is a collection of my most favourite Appetizer & Dessert Recipes.
2: For my discerning and hungry friends, with love.
3: Bacon Crisps 8 Baked Cheese Spread 8 Brie & Red Pepper Jelly Cups 9 Broccoli Mushroom Cream Soup 6 Cauliflower Cheddar Soup 12 Cauliflower Salad 7 Cocktail Sauce 18 Crab Rangoons 13 Dirty Coleslaw 10 Lobster Dip 11 Onion Brie Palmiers 16 Raclette Cheese Bites 17 Roasted Olives 14 Roasted Red Pepper Dip 15 Smoked Garlic Almonds 19 Spinach Dip 18 Warm Carmelized Onion Dip 20 Zesty Stuffed Olives 14 APPETIZER PHOTOS 50 | Apple Caramel Streusel Cheesecake 22 Blueberry Raspberry Creamy Orange Pie 23 Butterscotch Bread Pudding 33 Caramel Snickerdoodle Cake 24 Carrot Cake with Cream Cheese Frosting 25 Chocolate Cheesecake 27 Chocolate Crepes 28 Chocolate Nutcracker Tart 26 Chocolate Orange Bavarian Cake 46 (with Edible Poinsettia) Chocolate Raspberry Pavlovas 30 Creamy Pear Pie 29 Crepes Suzette 31 Fruit Salsa 32 Gilled Fruit with Bourbon Sauce 34 Harvest Fruit Dessert 35 Made Over Pound Cake 37 Mardi Gras King Cake 38 Mixed Berry Cake 39 Orange Olive Oil Cake 40 Orange Sour Cream Bundt Cake 41 Raspberry Cream Pie 42 Strawberry Surprise Pie 43 Toblerone Cheesecake 36 Too Much Chocolate Cake 45 Vanilla Ice Cream 32 Whipped Strawberry Sensation 44 DESSERT PHOTOS 50-51 | CONTENTS | Appetizers | Desserts
4: 4 | These are all "tried and true" recipes and are guaranteed to get raves and to satisfy any appetite. Enjoy! | Love, Sharon
5: 5 | A P P E T I Z E R S
6: SOUP | BROCCOLI MUSHROOM CREAM SOUP From Cooks.com 2 1/2 cups chopped broccoli 1 tbsp minced onion 2 chicken bouillon cubes 1 cup water 1 can Cream of Mushroom soup 1 cup low fat sour cream 1 cup evaporated milk 1/2 lb (8 oz/227 g package) sliced fresh mushroom Combine broccoli, mushrooms, onion, bouillon and water. Cover and simmer until tender. Stir in undiluted soup. Add sour cream and evaporated milk. Heat to steaming but DO NOT BOIL. | 6
7: From French Food at Home – Laura Calder 1 x small cauliflower or half a large one 1 clove garlic minced 2 generous handfuls of sun-dried tomatoes, packed in oil 2 generous handfuls black olives, sliced 2 handfuls of fresh tarragon or basil leaves, chopped Zest of a lemon and juice to taste Extra virgin olive oil, for drizzling Salt and pepper Break cauliflower into florettes, discarding the central stem. Slice them thinly and put them in a bowl. Toss with the garlic, tomatoes, olives, tarragon, and lemon zest. Squeeze over lemon juice. Pour over olive oil. And season with salt and pepper. Taste and adjust quantities to suit your tastes. | Appetizer | CAULIFLOWER SALAD | 7
8: Preheat the oven to 250 degrees F. Place 1 teaspoon of the cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a broiler rack on a baking sheet and put the baking sheets on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature These can also be baked at 350 for 40 minutes to speed things up. | BACON CRISPS | 1/2 cup freshly grated Parmesan 1 sleeve buttery rectangular crackers 1 pound sliced bacon, cut in half | BAKED CHEESE SPREAD Slices of regular cut bacon 2 cups mayonnaise 2 cups onion, chopped Dash Worcestershire sauce 2 cups grated Colby cheese Dash Hot sauce (optional) | Preheat oven to 350 F. Mix all ingredients together and place in a pie plate or any baking dish. Bake until golden brown, approximately 30 minutes. Service with crackers or bagel chips. | 8 | EASY!
9: BRIE & RED PEPPER JELLY CUPS 1 sheet frozen puff pastry, thawed 1/3 cup Red Pepper Jelly 4 ounces Brie cheese, cut into 1/2 x 1/2 inch pieces (24 pieces) 1/4 cup chopped pecans (optional) 2 tbsp chopped fresh chives (optional) | Preheat oven to 375 F. Spray 24 miniature muffin cups with cooking spray. Cut puff pastry into 24-1 inch squares. Slightly press each square into muffin cup; press centre with finger. Bake 10 minutes. Press centre with handle of wooden spoon. Bake 6 to 8 minutes longer or until golden brown. Immediate press again in centre. Fill each with about 1/2 tsp red pepper jelly. Top with cheese piece, pecans and chives. Bake 3 to 5 minutes more, until warm and cheese is melted. | Appetizer | 9 | Variation: Use Cranberry Sauce (whole berry) and Camembert (no pecans or chives) – delish! Make ahead: Bake the pastry cups up to 8 hours ahead. Place the preserves in the centre, cover and refrigerate until near time to serve. Then just put the cheese on top, bake at 375 until warm and the cheese has melted
10: Appetizert | From www.about.com There is no better use for raw cabbage than in a crunchy coleslaw. Make this at least a day ahead so it can marinate overnight in the refrigerator. Better yet, let it marinate at least 5 days. It will all turn red and the cabbage will soften just a bit, but still be crisp. The marinade infuses into the cabbage. This is the perfect make-ahead side dish. Save some of the outer cabbage leaves to use as bowls for the slaw. 1/2 cup white vinegar 1/4 cup balsamic vinegar 1/3 cup granulated white sugar 1 teaspoon salt 1/4 teaspoon celery seed 1/2 teaspoon freshly ground black pepper 1/2 cup vegetable oil 8 cups cored and shredded cabbage, half green and half red 1/4 cup finely chopped sweet onion Chopped fresh parsley for garnish, optional Whisk together white vinegar, balsamic vinegar, sugar, salt, celery seed, pepper, and vegetable oil until combined. Toss cabbage and onion with vinegar mixture. | 10 | DIRTY COLESLAW
11: LOBSTER DIP 1 (7 ounce) can lobster meat, drained and flaked 1 tablespoon minced onion 1 tablespoon lemon juice 1 (8 ounce) package cream cheese, softened 4 tablespoons butter, softened 1 tablespoon prepared horseradish In a medium bowl, mix together lobster meat, onion, lemon juice, cream cheese, butter and prepared horseradish. Continue mixing until smooth. Cover and chill in the refrigerator until serving. Preparing this at least a day ahead will allow the flavours to meld and enhance the taste of the dip. This is a phenomenal recipe. I find it hard to get canned Lobster so I revert to frozen whole or just the tail. If there isn't enough lobster meat, add crabmeat as well. Tail and claws of small canner lobster from Longo’s and 1 can of “salad” crab meat (i.e. NOT lump) are just enough, and make for a delicious dip. | Appetizer | 11
12: Soup | 12 | CAULIFLOWER CHEDDAR SOUP From www.finecooking.com 1/2 head cauliflower (about 1 lb.), cored and cut into 1-1/2-inch florets 2 Tbs. unsalted butter 1 medium yellow onion, small diced 1 medium clove garlic, minced 2 Tbs. all-purpose flour 1/4 tsp. packed, freshly grated nutmeg 1/8 tsp. cayenne 2 cups lower-salt chicken broth 1/2 cup heavy cream 3 sprigs fresh thyme 4 cups grated sharp or extra-sharp white Cheddar (about 14 oz.) Freshly ground black pepper Bring a large pot of water to a boil. Boil the cauliflower until tender, about 4 minutes. Drain, reserving 2 cups of cooking water. Let cauliflower cool slightly. Trim the stems from 18 of the cauliflower pieces and cut the crowns into mini florets about 1/2 inch wide; set aside. Reserve the trimmed stems with the remaining larger pieces. Melt the butter in a 4-quart saucepan over medium-low heat. Add the onion and 1/4 tsp. salt and cook, stirring frequently, until soft, 10 to 12 minutes. Add the garlic and cook until the aroma subsides, 2 to 3 minutes. Increase the heat to medium, add the flour, nutmeg, and cayenne and cook for 3 minutes, stirring constantly. Whisk in the broth, cream, and the 2 cups of reserved cooking water. Add the thyme and bring to a simmer. Stir in the cheese until melted and simmer for 5 minutes to develop the flavours. Remove and discard the thyme stems and stir in the larger cauliflower pieces and reserved stems. Using an immersion blender or working in batches in a regular blender, purée the soup. Return the soup to the pot, season with salt and black pepper to taste. Add the mini cauliflower florets and reheat gently before serving. Half this recipe makes 2 – 3 generous servings.
13: 13 | CRAB RANGOONS rom www.kraftcanada.com 1 can (170g) crabmeat, drained and flaked 125 g (1/2 a 250 g pkg) light cream cheese 1/4 cup thinly sliced green onions 1/4 cup Miracle Whip Calorie Wise Dressing 12 won ton wrappers Preheat oven to 350 F. Spray 12 muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture Bake 18 to 20 minutes or until edges are golden and filling is heated through. Serve warm. Garnish with chopped green onions, if desired. I made these in mini muffin tins and used a fluted cookie cutter to cut out each won ton wrapper then carefully pressed the circle of won ton into each muffin cup. Bake time is less for mini muffin but they end up as a better sized appetizer. This is also excellent just as a dip with crackers!
14: ROASTED OLIVES From www.lindsayolives.com 1 pint (2 cups) grape or cherry tomatoes 1 cup Ripe Pitted Olives 1 cup Greek Kalamata Pitted Olives 1 cup Garlic Stuffed Spanish Olives 1 tablespoon herbs de Provence blend or a mix of dried rosemary and thyme 8 whole garlic cloves, peeled 1/4 cup olive oil 1/4 teaspoon freshly ground black pepper Heat oven to 425F. In a medium bowl, combine all ingredients; mix well. Transfer mixture to a 15x10-inch jelly roll pan. Bake 15 to 20 minutes or until the tomatoes have shriveled and browned lightly. Cool on the pan. Transfer to a shallow bowl. Serve at room temperature with toasted baguette slices or crackers. Tip: If you have trouble finding the specified olives, feel free to use any combination that appeals to you, just make sure they're pitted! Serving option: After cooling, place in food processor and pulse a few times until chunky, but not pureed. Spoon onto crackers, crisp pitas, crostini etc. Homemade crisp pitas – get the thickish pitas that can be split in half. Cut each half into 8 triangles. Place triangles on a cookie sheet, with the “inside” up. Brush with olive oil, salt lightly (sea salt) and place under the broiler until golden and toasty. | Dessert | ZESTY STUFFED OLIVES with GRAPE TOMATOES From www.kraftcanada.com 1/2 cup Cream Cheese Spread 20 colossal pitted black olives 1/2 pint grape tomatoes, halved 2 tbsp Zesty Italian Dressing 2 tbsp chopped fresh parsley Spoon cream cheese spread into small resealable plastic bag. Press cream cheese into one of the bottom corners of bag. Cut off small piece from corner of bag. Squeeze cream cheese into centres of olives. Place olives on serving plate. Drizzle with dressing. Sprinkle with parsley. Serve with toothpicks nearby for guests to take what they like. | Olives | 14
15: ROASTED RED PEPPER DIP 1/2 to 3/4 cup jarred roasted red peppers, drained and diced 1 cup shredded Monterey Jack cheese 1/2 cup shredded Cheddar cheese 1 (8 ounce) package cream cheese, softened 1 cup mayonnaise 1 tablespoon minced onion 1 clove garlic, minced 2 tablespoons prepared Dijon-style mustard Preheat oven to 350 degrees F (175 degrees C). In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm with crackers or tortilla chips. Tips: When fresh red peppers go on sale, buy a bunch, grill on the BBQ and freeze in Ziplocs to use when you make this – Delicious! Any combination of shredded cheeses to equal 1 1/2 cups is good in this recipe Variation: Replace the 1 cup of mayonnaise with 3/4 cup mayonnaise + 1/4 cup garlic mayonnaise (commercial or see below) Garlic Mayonnaise: 1/4 clove garlic 1/4 cup best quality, preferably organic, mayonnaise | Peppers | 15
16: ONION BRIE PALMIERS From www.tasteofhome.com 2 medium onions, thinly sliced 3 tablespoons butter or margarine 2 tbsp brown sugar 1/2 tsp white wine vinegar 1 sheet frozen puff pastry, thawed 4 ounces brie or Camembert, rind removed, softened 1 to 2 tsp caraway seeds (optional) 1 egg 2 tsp water In a large skillet, cook the onions, butter, brown sugar and vinegar over medium-low heat until onions are golden brown, stirring frequently. Remove with a slotted spoon; cool to room temperature. Preheat oven to 375 F. On a lightly floured surface, roll puff pastry into an 11-in. x 8-in. rectangle. Spread Brie over pastry. Cover with the onions; sprinkle with caraway seeds, if using. Roll up one long side to the middle of the dough; roll up the other side so the two rolls meet in the center. Refrigerate log for 15 – 20 minutes to firm up. Using a serrated knife, cut into 1/2-in. slices. Place on parchment paper-lined baking sheets. With a spatula, flatten the slices to 1/4-in. thickness. In a small bowl, beat egg and water; brush over slices. Bake for 12-14 minutes or until puffed and golden brown. Serve warm or at room temperature. | 16 | Appetizer
17: From All You Need is Cheese Summer 2009 – www.allyouneedischeese.ca 90 g / 3 oz unsalted butter, cubed 150 ml / 2/3 cup water 150 ml / 2/3 cup flour 3 eggs 140 g sliced Kingsey Raclette cheese, chopped 5 ml / 1 tsp Dijon mustard 5 sliced smoked bacon, cooked, drained and crumbled 30 ml / 2 tbsp chives or green onion, thinly sliced/chopped Salt & freshly ground Pepper to taste Preheat the over to 400F. Line a baking sheet with parchment paper. In a saucepan, heat the butter and water until the butter is melted and the mixture is boiling. Remove from heat, add the flour all at once and stir with a wooden spoon until the dough forms a ball. Return the pan to the stove and dry the dough over medium heat for 3 minutes, stirring constantly. Transfer to a bowl and cool on the counter for 10 to 15 minutes. Beat the eggs into the mixture one at a time. Add the cheese, mustard, bacon bits, chives and seasonings. Using two spoons, place small teaspoons of the dough on the parchment- lined baking sheet. Bake in the middle of the oven for 12 minutes. Reduce the oven temperature to 350F and bake another 15 minutes until the ring is nicely puffed and golden. Turn the oven off and leave the cheese puff inside for another 15 minutes with the oven door slightly open. These little bites are like savoury cream puffs and are very tasty and could probably be made with any semi-firm or hard cheese. Watch that the cheese doesn’t melt out too much! | RACLETTE CHEESE BITES | Breakfast | 17
18: 1 10-ounce package frozen chopped spinach, thawed and drained 1 16-ounce container sour cream 1 cup mayonnaise 1 envelope dry vegetable soup mix 1 8-ounce can water chestnuts, drained and chopped In a medium bowl, mix all ingredients together and refrigerate for at least 2 hours. If desired, hollow out a pumpernickel round and use the bread as a bowl. Break up the hollowed out bread pieces for dipping. | SPINACH DIP | Appetizer | 18 | COCKTAIL SAUCE From www.cooks.com 6 tbsp ketchup 1 1/2 tsp lemon juice 3/4 tsp salt 3 tsp horseradish 4-5 drops hot sauce 3/4 tsp Worcestershire sauce In small bowl, combine all ingredients and mix well. Refrigerate before and after serving. Serve with shrimp or other shellfish.
19: SMOKED GARLIC ALMONDS From Cooks.com Nonstick vegetable cooking spray 1 egg whites 1 tsp. liquid smoke 2 tsp. garlic powder 1 1/2 tsp. celery salt 1/4 tsp. salt 3 c. whole unblanched almonds (about 12 oz.) Preheat oven to 275 degrees. Line a rimmed cookie sheet with aluminum foil and spray with nonstick vegetable cooking spray. Whisk the egg white until frothy in a large mixing bowl. Add the liquid smoke and seasoning and whisk until blended. Add the almonds and toss and stir until well coated. Place the almonds and any seasoning mixture remaining in the pan onto the prepared baking sheet and spread evenly. Bake on the center shelf of the oven for 40 minutes, stirring every 10 minutes. Remove and cool for 1 hour. The almonds can be stored in an airtight container for up to 3 weeks. Makes 3 cups. | Appetizer | 19
20: Appetizer | From Cooking Light – December 2009 issue 2 teaspoons olive oil 4 cups chopped onion (about 2 large onions) 3/4 teaspoon chopped fresh thyme 1/2 cup light sour cream 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese 1/3 cup (3 ounces) 1/3-less-fat cream cheese 1/3 cup reduced-fat mayonnaise 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon hot pepper sauce (such as Tabasco) 1/4 teaspoon Worcestershire sauce Heat oil in a large nonstick skillet over medium-high heat, swirling to coat pan. Add chopped onion and thyme to pan; sauté 10 minutes or until golden brown. Reduce heat to low; cook 20 minutes or until onions are deep golden brown, stirring occasionally. Remove onion mixture from heat. Add sour cream and the remaining ingredients, stirring until blended and cheese melts. | WARM CARMELIZED ONION DIP | 20
21: D E S S E R T S | 21
22: Cheesecake | Adapted from Apple Strudel Caramel Cheesecake Bars From Paula’s Home Cooking – Winter Warmers episode 1 cup all-purpose flour 1/4 cup firmly packed brown sugar 1/2 cup (1 sticks) butter, softened 1 (8-ounce) packages cream cheese, softened 1/4 cup sugar, plus 1 tablespoons, divided 1 large eggs 1/2 teaspoon vanilla extract 2 (small – medium sized) Granny Smith apples, peeled, cored and finely chopped 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Streusel topping, recipe follows 1/4 cup caramel topping Preheat oven to 350 degrees F. Spray 9 or 10 inch springform pan with cooking spray. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into prepared springform pan. Bake 12 minutes or until lightly browned. In a large bowl, beat cream cheese with 1/4 cup sugar in an electric mixer at medium speed until smooth. Then add egg and vanilla. Stir to combine. Pour over warm crust. In a small bowl, stir together chopped apples, remaining tablespoon sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping. Streusel Topping: 1/2 cup firmly packed brown sugar 1/2 cup all-purpose flour 1/4 cup quick cooking oats 1/4 cup (1/2 stick) butter, softened In a small bowl, combine all ingredients (use fingers for best results). | APPLE CARAMEL STREUSEL CHEESECAKE | 22
23: Pie | BLUEBERRY RASPBERRY CREAMY ORANGE PIE Adapted from a kraftcanada.com recipe 1 package (4 serving size) Jell-o Fat Free Vanilla Instant Pudding 1 cup milk (1% is good) 1 cup light Cool Whip (thawed) Zest from One Medium Orange 1- 9 inch ready made pie crust or flan 2 cups blueberries washed and picked over 2 cups raspberries washed and picked over 1/2 cup Pure Red Raspberry Jam (preferably seedless) Whisk together instant pudding and milk. NOTE: mixture will be thick Fold in whipped topping and orange zest. Pour filling into pie crust or flan. Spoon blueberries and raspberries over filling. Melt jam over low heat and spoon over fruit topping, filling up every little space (If using seeded jam, strain melted jam and discard seeds). Chill at least 30 minutes before serving. | 23
24: CARAMEL SNICKERDOODLE CAKE | From www.bettycrocker.com (from the Gold Medal Flour Recipe Contest 2010) 1 3/4 cups plus 2 tablespoons sugar 2 teaspoons ground cinnamon 2 1/2 cups Gold Medal® all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1 can (5 oz) evaporated milk 1 cup sour cream 1/2 cup butter or margarine, melted 1 teaspoon vanilla 2 eggs, beaten 10 caramels, unwrapped Heat oven to 350F. Grease 12-cup fluted tube cake pan with shortening. In small bowl, mix 2 tablespoons of the sugar and 1 teaspoon of the cinnamon. Sprinkle mixture over inside of pan, turning to evenly coat. Shake out any excess. In large bowl, mix remaining 1 3/4 cups sugar, remaining 1 teaspoon cinnamon, the flour, baking soda and salt. Reserve 1 tablespoon of the evaporated milk for the topping. Stir remaining evaporated milk, sour cream, melted butter, vanilla and eggs into dry ingredients until well blended. Pour batter in pan. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Let stand 30 minutes; remove from pan. Cool completely, about 1 hour. In small microwavable bowl, melt caramels with reserved evaporated milk uncovered on High 1 to 2 minutes, stirring every 30 seconds, until caramels are melted and mixture is smooth. Drizzle over cooled cake. Makes 16 servings | 24 | Caramel is optional, Cake stands alone!
25: From COOKS.COM 2 eggs 2 egg whites 2 c. flour 2 c. sugar 2 tsp. baking powder 1 1/2 tsp. baking soda 1 tsp. salt Lightly beat together eggs and egg whites. Sift together flour, sugar, baking powder, baking soda, salt and cinnamon into separate bowl. Stir to blend. Add pureed baby food, beaten eggs, carrots, pineapple, and nuts. Stir until blended. Turn mixture into a 13 x 9 x 2 baking pan, sprayed with nonstick vegetable spray. Bake at 350 degrees for 35 to 40 minutes. Makes 24 servings, 1 gram fat per serving. Very moist cake – best made as single layer. Works well as muffins too. Cream Cheese Frosting 2 pkgs regular cream cheese, at room temperature 3/4 cup butter, at room temperature 2 tbsp bourbon rum or orange juice 1 tsp vanilla 2 1/2 cups sifted icing sugar Cut cream cheese into chunks. Place butter in a bowl and beat with an electric mixer until very creamy. Add bourbon and vanilla. Reduce speed to low and beat in cream cheese, piece by piece. Beating too much will cause thinning. Add about a third of the icing sugar and beat on low until just mixed in. Scrape sides of bowl and beaters occasionally. Gradually add remaining sugar, beating just until smooth. If to thin, work in a little more sugar | 25 | Ooeey, Gooey, GOOD! | CARROT CAKE with CREAM CHEESE FROSTING | 2 tsp. cinnamon 1 1/2 c. pureed prunes (Three 4 oz jars of baby food) 2 c. peeled and finely grated carrots 1 (8 oz.) can crushed pineapple (reserve juice) (227 g or ~ half a 540 gram can) 1 c. raisins, optional 1/2 c. chopped pecans, optional
26: Nutty Pie | 26 | CHOCOLATE NUTCRACKER TART From www.bettycrocker.com 1 cup Gold Medal® all-purpose flour 1/2 teaspoon salt 1/3 cup plus 1 tablespoon shortening 2 to 3 tablespoons cold water 3/4 cup packed brown sugar 3/4 cup light corn syrup 2 tablespoons Gold Medal® all-purpose flour 3 eggs 1 1/2 cups salted mixed nuts 6 oz semisweet chocolate chips (1 cup) Heat oven to 375F. Mix 1 cup flour and the salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape pastry into flattened round on lightly floured surface. Roll pastry into 12-inch round with floured rolling pin. Roll pastry loosely around rolling pin and transfer to ungreased 10-inch tart pan with removable bottom. Unroll pastry and ease into pan, pressing firmly against bottom. Trim overhanging edge of pastry even with top of tart pan. Beat brown sugar, corn syrup, 2 tablespoons flour and the eggs in medium bowl with wire whisk until smooth. Stir in nuts and chocolate chips. Pour into pastry-lined tart pan. Bake 35 to 40 minutes or until set. Cool completely, about 2 hours.
27: CHOCOLATE CHEESECAKE with WHITE TRUFFLE SAUCE From www.bettycrocker.com Cheesecake: 2 packages (8 oz each) cream cheese, softened 1 tsp vanilla 2/3 cup sugar 1 tbsp all-purpose flour 3 eggs 8 oz bittersweet or semisweet chocolate, melted & cooled Fresh raspberries or strawberries, if desired Heat oven to 275 F. Lightly grease bottom and side of 9-inch springform pan. In medium bowl, beat cream cheese and vanilla with electric mixer on medium speed until smooth. Gradually add sugar, beating until fluffy. Beat in flour. Beat in eggs, one at a time. Beat in chocolate and pour into prepared pan. Bake about 1 hour 15 minutes, or until centre is set. (Do no insert a knife because the hole could cause cheesecake to crack.) Let cool in oven for 15-20 minutes, then cool at room temperature for 15 minutes. Run knife around side of pan to loosen cheesecake. Cover and refrigerate about 3 hours or until chilled. Run knife around side of pan to loosen cheesecake; remove side of pan. Let cheesecake stand at room temperature 15 minutes before cutting. Serve cheesecake with white truffle sauce and berries. Store leftovers in refrigerator. White Truffle Sauce: 6 oz white chocolate, chopped 1 tbsp butter or margarine 1/2 cup whipping cream In 2-quart saucepan, melt white chocolate and butter over low heat, stirring constantly (mixture will be thick and grainy); remove from heat. Stir in whipping cream until smooth. Cover and refrigerate about 2 hours or until chilled. | Cheesecake | 27
28: CHOCOLATE CREPES | 28 | From www.tasteofhome.com 1 cup fat-free milk 1/2 cup fat-free evaporated milk 2 egg whites 1 egg 1 cup all-purpose flour 1/4 cup plus 1/3 cup sugar, divided 1/4 cup baking cocoa 1/2 teaspoon salt 4-1/2 teaspoons cornstarch 1 cup water 3-1/2 cups fresh or frozen raspberries, thawed Optional for Serving: 1 cup fresh or frozen raspberries, thawed Reduced-fat whipped cream in a can 1 teaspoon confectioners' sugar In a small bowl, combine the milk, evaporated milk, egg whites and egg. Combine the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour. In a small saucepan, combine cornstarch and remaining sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process for 2-3 minutes or until pureed. Strain puree into cornstarch mixture and discard seeds. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until chilled. (Straining takes about an hour!) Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between. Spread a scant 3 tablespoons sauce over each crpe; roll up. Serve as desired – options below. | Be sure to use good quality cocoa so the taste comes through. Cheat and use Raspberry Pie Filling! Serve these on a plate drizzled with chocolate sauce & then topped with fresh raspberries and whipped cream! YUMMY!
29: From www.allrecipes.com 4 cups sliced peeled pears 1/3 cup sugar 2 tablespoons all-purpose flour 1 cup sour cream 1/2 teaspoon vanilla extract 1/2 teaspoon lemon extract 1/2 teaspoon almond extract 1 (9 inch) unbaked pie crust Topping: 1/4 cup all-purpose flour 2 tablespoons butter or margarine, melted 2 tablespoons brown sugar In a large bowl, toss pears with sugar and flour. Combine sour cream and extracts; add to pear mixture an mix well. Pour into pie shell. In a small bowl, mix toppings ingredients until crumbly. Sprinkle over pears. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F; bake 45 minutes more or until the pears are tender. This pie might have to bake a bit longer to “set” – I baked it for around 70 minutes total the first time I made it. But it’s very, very good! | 29 | CREAMY PEAR PIE
30: Meringue | CHOCOLATE RASPBERRY PAVLOVAS | 30 | For the Meringue Base: 6 large egg whites 2 cups superfine sugar 3 tablespoons unsweetened cocoa powder, sifted 1 teaspoon balsamic or red wine vinegar 2 ounces dark chocolate, finely chopped For the Toppings: 2 cups heavy cream 4 cups raspberries 1 to 2 ounces dark chocolate Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size. Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle. Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in. Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula. Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers. Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you're ready to serve, invert onto a big flatbottomed plate and peel off the parchment. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so that you get curls of chocolate rather than rubble, as you don't want the raspberries' luscious color and form to be obscured. You want the Pavlova to look like a frosted cake.
31: From Kraftcanada.com 2 oranges 1 package (8 oz/250 g) cream cheese, softened 2/3 cup orange marmalade 2 tbsp orange liqueur (or orange juice) 12 - 15 prepared crepes (recipe follows) Grate rind from oranges to measure 1 tablespoon. Section oranges. Combine cream cheese, 2 Tbsp of the marmalade and orange rind. Spread 1 Tbsp of the cream cheese mixture on one half of the crpe. Fold crpe in quarters. Repeat with remaining crpes and arrange on platter or individual serving plates. Heat remaining marmalade with liqueur over low heat. Stir in orange sections. Pour sauce over crepes. If desired, garnish with additional orange slices or sections. CREPES (this makes about 12 six inch crepes): 2/3 cup instant flour 2/3 cup milk 2/3 cup water 2 eggs Pinch salt 2 tbsp. vegetable oil 1 tsp vanilla Whisk everything together. Heat a pan until a drop of water sizzles. Remove pan from heat. Pour batter into centre of pan and swirl pan until bottom is covered with batter. Pour any excess batter that doesn’t stick to the pan back into batter bowl. Return pan to heat and flip crepe when you see the edges separating from the pan. Spread crepes out and allow to dry before stacking. crushed peanuts instead of chocolate. Chill 4 hours or overnight. Serves 8. | CREPES SUZETTE | Crepes | 31
32: EASY VANILLA ICE CREAM 2 cups cold fat free milk 1 (14 oz) can fat free sweetened condensed milk 1 (1 oz) package sugar-free instant vanilla pudding mix In a large bowl, whisk all ingredients until blended and slightly thickened. Freeze in an ice cream freezer according to the manufacturer’s directions. Transfer to a freezer container. Cover and freeze at least 1 hour. I used 1% milk and low-fat condensed milk (i.e. not fat free) and fat-free pudding mix (i.e. not sugar free) and this was absolutely excellent. Great texture and taste! | FRUIT SALSA 1 quart fresh strawberries, hulled and chopped 2 medium apples, peeled and chopped 2 medium kiwifruit, peeled and chopped (OR use any combination of fruits - pears, peaches, etc.) 2 tablespoons brown sugar 2 tablespoons apple jelly 1/4 cup orange juice In a large bowl, combine the strawberries, apples and kiwi. In a small bowl, combine the brown sugar, jelly and orange juice; drizzle over fruit and toss gently to coat. Serve with graham crackers. | Ice Cream | 32 | I served this with small sweetened pancakes (cold) spread with a thin layer of Nutella and garnished with whipped cream and/or vanilla ice cream. YUMMY!!
33: Bread Pudding | BUTTERSCOTCH BREAD PUDDING | From Allrecipes.com with modifications based on recipe reviews 1 (10.75 ounce / 305 g) loaf day-old bread, torn into small pieces 2 cups half and half 2 cups milk 2 cups brown sugar 1/2 cup butter, melted 3 eggs, beaten 2 tsp vanilla extract 1/2 cup butterscotch chips 1/2 cup SKOR pieces Preheat oven to 350. Butter a 9 x 13 baking dish In a large bowl, combine all ingredients and mix well (mixture should be the consistency of oatmeal). Pour mixture into prepared pan. Tuck all butterscotch chips into the pudding - they melt better that way. Bake in preheated oven for 1 hour (give or take) until nearly set. It should have a “thigh wiggle” (wiggle as much as a well endowed thigh). Serve warm or cold – with or without choice of sauce or vanilla ice cream | 22 | Butterscotch Sauce 1 cup packed brown sugar 1/4 cup milk 2 tbsp light corn syrup 3 tbsp butter In a small saucepan, stir together all ingredients. Warm over low heat until smooth and butter is melted. Do not boil. | Vanilla Sauce 3 tbsp all-purpose flour 1 can evaporated milk 1/2 cup butter 1 cup sugar 1 tsp vanilla extract Combine all ingredients in a sauce pan and cook over medium-low heat, stirring until thickened. Yield is approximately 2 cups.
34: Fruit | GRILLED FRUIT with BOURBON SAUCE From Paula’s Home Cooking – Smokehouse Cooking episode 1/4 cup bourbon 2 sticks butter, softened 2 cups light brown sugar, packed firmly 2 lemons, juiced 1/2 cup water Assorted fruit cut in half (peaches or plums) Put the bourbon into a saucepan over medium-high heat and bring it to a boil. Boil for 1 minute to burn off the alcohol. Add the butter, brown sugar, lemon juice, and water. Bring to a boil whisking until all the sugar is dissolved. Simmer for 5 minutes. Let cool to thicken. Toss fruit with the glaze to coat or brush glaze over fruit with a pastry brush. Place fruit on the grill and turn once when light grill marks appear. Serve with ice cream and drizzle the remaining glaze over the fruit. Variation – Use Amber or Dark Rum instead of bourbon. | 34
35: Fruit & Cheesecake | Filling 1/2 LB pork tenderloin, ground won ton wrappers 6 TBSP green onion, minced fine 1 tsp. salt 1 small egg white 1 tsp. sesame oil 1 tsp. soy sauce 4 shitake mushrooms, soaked for 20 mins then diced fine | 1/2 cup non-hydrogenated margarine 1/2 cup sugar, divided 1 cup flour 1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened 1/4 cup maple syrup, divided 1 egg 2 plums, thinly sliced 2 small apples, thinly sliced 1/4 cup ground toasted pecans Heat oven to 375F. Process margarine and 1/3 cup sugar in food processor until fluffy. Add flour; process until blended. Press onto bottom and 1 inch up side of 9-inch springform pan. Beat cream cheese and remaining sugar until well blended. Stir in 3 Tbsp. syrup and egg. Spread onto crust. Top with fruit; sprinkle with pecans. Bake 40 to 45 min. or until centre is almost set. Let stand 5 min. Run knife around rim of pan to loosen; cool before removing rim. Refrigerate 3 hours. Drizzle with remaining syrup just before serving. Refrigerate leftovers Variation: Prepare cheesecake in crust and top with fresh berries or fruit pie filling. | HARVEST FRUIT DESSERT From KraftCanada.com | 35
36: 1 envelope (1 tbsp) gelatin 1/3 cup warm water ‘Nilla Wafers 2 packages (250 g each) light cream cheese, softened 3/4 cup icing sugar 1 tbsp grated lemon peel 1 100 gram Toblerone Swiss Chocolate Bar 1 100 gram White Chocolate 1 cup fresh raspberries 1 tbsp seedless raspberry jam Sprinkle gelatin over warm water; set aside. Line 15 muffin cups with papers. Place a ‘Nilla wafer in each cup. Beat cream cheese, sugar and lemon peel in large bowl with electric mixer on medium speed until well blended. Melt both chocolate bars in separate bowls (microwave on medium for 1 to 1.5 minutes and stir to complete melting). Add white chocolate and gelatin mixture to cream cheese mixture and beat until just blended. Manually fold in Toblerone chocolate until marbled effect is achieved. Spoon mixture over wafers in muffin cups. Refrigerate at least 2 hours. Microwave raspberry jam for 20 seconds on medium. Spoon a little bit on each cheesecake and place 2 -3 fresh raspberries on each. Refrigerate 2 more hours or overnight. Alternate topping, Take an additional Toblerone chocolate bar and melt in the microwave with 1/2 cup cool whip. Stir until smooth and let mixture cool slightly, then spoon/spread on top of each individual cheesecake and return to refrigerator. | INDIVIDUAL TOBLERONE CHEESECAKES | Cheesecake | 36
37: Dense, moist pound cake gets its name from the classic recipe of a pound each of flour, sugar, butter, and eggs. No surprise that a slice weighs in at more than 700 calories and a day's dose of saturated fat. Can anything replace the richness of a block of butter—and still maintain that treasured tender crumb? Yes: CookingLightf found that a deft combo of butter and canola oil was the fix, with the help of a smart trick - infusing the oil with a vanilla bean. The combo cuts half the calories and 80% of the fat. 6 tablespoons canola oil 1 vanilla bean, split lengthwise 1 3/4 cups sugar 1/2 cup unsalted butter, softened 2 large eggs Preheat oven to 350. To prepare cake, combine oil and vanilla bean in a small skillet over medium-high heat, and bring to a simmer. Remove from heat. Let stand 10 minutes or until mixture cools to room temperature. Scrape seeds from bean, and stir into oil; discard bean. Combine the oil mixture, 1 3/4 cups sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Add the flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spoon batter into a 10-inch tube (bundt) pan coated with cooking spray, and spread evenly. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack, and remove from pan | MADE OVER POUND CAKE | 37 | 12 ounces cake flour (3 cups) 2 teaspoons baking powder 1/2 teaspoon salt 1 cup non-fat buttermilk Cooking spray with flour
38: 1 package Pillsbury Dinner Rolls 4 oz Neufchatel or cream cheese, softened 1/2 cup powdered sugar 2 tsp lemon zest 1 egg, beaten white icing purple, green and gold sugar sprinkles Spray counter lightly with non-stick cooking spray. Separate rolls and press together on board and then roll thin (10x18-inch rectangle). Cover with plastic wrap and let rest while making filling. In a bowl, combine the cheese and powdered sugar. Add the lemon zest and mix well. Remove wrap from dough and spread filling over all but 1/2-inch along all edges. Brush one long edge with egg. Roll up lengthwise starting with the long edge that has not been brushed with egg. Pinch seam to seal. Form into a ring and pinch ends together to seal. Place ring on large sprayed baking sheet and bake at 350 F for 30 to 35 minutes. Cover with foil last 15 minutes, if necessary, to prevent over-browning. Cool completely and then ice with white icing. Decorate with sugar sprinkles as desired. | EASY KING CAKE Celebrate MardiGras in Style! | Cake | 38
39: MIXED BERRY CAKE From “Wicked: Sweet Indulgences” by Australian Women’s Weekly 125 g (1/2 cup) butter, chopped 1 cup castor sugar * 3 eggs 1/2 cup plain flour 1/4 cup self-raising flour 1/2 cup ground almonds 1/3 cup sour cream 1 1/2 cup frozen mixed berries 1/2 cup drained canned seeded black cherries Preheat oven to 350F. Spray a bundt pan thoroughly. Beat butter and sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at at time, beating until just combined between additions. Mixture may curdle at this stage but will come together later. Transfer mixture to large bowl; stir in sifted fours, almond meal, sour cream, berries and cherries. Pour mixture into prepared pan; bake, uncovered, at 350F for about 40 minutes (check at 30 and regular intervals after that) until toothpick comes out clean. Stand cake 5 minutes; turn onto wire rack placed over a large tray | Cake | 39
40: ORANGE OLIVE OIL CAKE From Woman’s Day Magazine – December 1, 2009 issue 2 1/2 cups all-purpose flour 2 1/2 cups granulated sugar 1/2 tsp each baking powder, baking soda and salt 3 large eggs 2 Tbsp grated orange zest 1 cup plus 2 Tbsp olive oil (not extra-virgin) 1 1/2 cups buttermilk 2/3 cup orange-flavor or regular sweetened dried cranberries, finely chopped Heat oven to 350F. Coat two 8- or 9-in. x 2-in. round baking pans with nonstick spray. Line bottoms with parchment paper or wax paper cut to fit. Spray paper, then coat pans with flour. Whisk flour, 1 1/2 cups of the sugar, the baking powder, baking soda and salt in a medium bowl until blended. Whisk eggs and orange zest in a large bowl until blended. Whisk in remaining 1 cup sugar; whisk until mixture lightens, about 1 minute. Whisk in oil, then buttermilk, until blended. Gradually whisk flour mixture into egg mixture until blended. Stir in cranberries. Distribute evenly between the prepared pans. Bake 40 to 45 minutes until a wooden pick inserted in centers comes out clean. Let cool in pans on wire rack 10 minutes. Remove from pans to cool completely. | Cake | 40
41: More Cake | ORANGE SOUR CREAM BUNDT CAKE 1 cup butter, softened 1 1/4 cup granulated sugar 4 eggs, separated 1 tbsp finely grated orange rind (zest from two medium oranges) 1 tsp vanilla 2 cups all-purpose flour 1 1/2 tsp each baking powder and baking soda 1/2 tsp salt 1 1/2 cups sour cream Orange Glaze 3/4 cup icing sugar 4 tsp orange juice (use juice from zested oranges) Preheat oven to 325 F. Grease 9-inch fancy or classic bundt or tube pan; dust with flour. Set aside. In a large bowl, beat butter with 1 cup of the sugar until light and fluffy; beat in egg yolks, 1 at a time, beating well after each. Beat in the orange rind and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda and salt; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. In a separate bowl and with clean beaters, beat egg whites until frothy; beat in remaining sugar, 1 tbsp at a time, until stiff peaks form. Fold one-third into batter; fold in remainder. Scrape batter into prepared pan; smooth top. Bake in centre of oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 20 minutes. Turn out onto rack; cool completely. Orange Glaze: In bowl, mix icing sugar with orange juice, adding a little more juice if necessary to make pourable. Slowly pour over cooled cake. Let stand until glaze is dry, about 1 hour. | 41
42: Pie | CRUST: 1-1/2 cups crushed vanilla wafers (about 45 wafers) 1/3 cup chopped pecans 1/4 cup butter, melted FILLING: 1 package (8 ounces) cream cheese, softened 2/3 cup confectioners' sugar 2 tablespoons orange liqueur 1 teaspoon vanilla extract 1 cup heavy whipping cream, whipped TOPPING: 1 cup sugar 3 tablespoons cornstarch 3 tablespoons water 2-1/2 cups fresh or frozen raspberries, divided Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving. In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled. Spread topping over filling. Garnish with remaining berries. | RASPBERRY CREAM PIE | 42
43: More Pie | STRAWBERRY SURPRISE PIE | From a combination of recipes – plus what Sharon thought would work! The surprise is the fresh strawberries in the middle of the pie! CRUST: 12 chocolate sandwich cookies (such as Oreo) finely crushed 1 1/2 tsp butter or margarine, melted FILLING: 1 pkg. (250 g) Strawberry Cream Cheese Spread, softened slightly 1/8 to 1/4 cup sugar 1 cup thawed COOL WHIP Whipped Topping 1/2 cup sliced strawberries TOPPING: 1/2 cup sliced strawberries OR ~ 1/2 pint raspberries and/or blueberries Mix crumbs of your choice with appropriate amount of melted butter and press into bottom and up sides of greased pie plate. Beat cream cheese spread and sugar with electric mixer until well blended. Gently fold in whipped topping. Spread half of cream cheese mixture over crumb crust in pan. Place slices of strawberries on top of mixture (hint – use ends of sliced strawberries which aren't so pretty/perfect). Spread remainder of cream cheese mixture over strawberries. For topping – arrange sliced strawberries, raspberries and/or blueberries in a pleasing pattern on top of cream cheese mixture. Cover pie with plastic wrap and refrigerate 4 hours, or overnight. Before serving, drizzle with melted chocolate, if desired. | 43
44: From Kraft – What’s Cooking – Winter 2008 4 cups fresh strawberries, divided 1 can (300 mL) sweetened condensed milk 1/4 cup lemon juice 2-1/4 cups thawed COOL WHIP Whipped Topping, divided 8 OREO Cookies, finely chopped 1 Tbsp. non-hydrogenated margarine, melted Line an 8x4-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 1 cup of the whipped topping; mix well. Pour into prepared pan. Mix chopped cookies and margarine. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm. Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining 1-1/4 cups whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer. Makes 12 servings | Dessert | Easy Peasy! | WHIPPED STRAWBERRY SENSATION | 44
45: Cake | From www.allrecipes.com.This cake won Denise (recipe submitter) First Prize at the county fair last year. Don’t know which county or what year, but this cake is the very, very best ever chocolate cake. 1 (18.25 ounce) package devil's food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs 1/2 cup warm water 2 cups semisweet chocolate chips Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar or drizzle with Satiny Chocolate Glaze (recipe follows). Satiny Chocolate Glaze 3/4 cup semisweet chocolate chips 3 tbsp butter 1 tbsp light corn syrup 1/4 tsp vanilla extract In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. Spread warm glaze over top of cake, letting it drizzle down the sides. | TOO MUCH CHOCOLATE CAKE! | 45 | Tip – use mini chocolate chips in cake, which don’t tend to “sink” as much.
46: Very Special | From LCBO supplement – Find Your Flavour - http://www.lcbo.com/promo/findyourflavour/flash/en/ Flourless Chocolate Cake 8 oz. semi-sweet chocolate, chopped 3 tbsp brewed coffee or 2 tsp instant espresso powder Pinch salt 8 large eggs, separated 3/4 cup granulated sugar 1 tsp pure vanilla extract Preheat oven to 375F. Line a 17” x 11” jelly roll pan with parchment paper (see notes as well). In a large bowl set over a saucepan of simmering water, melt the chocolate with the coffee/espresso and salt. In a small bowl, lightly beat the egg yolks with a fork; whisk into the chocolate mixture. In another bowl, beat the egg whites with an electric mixer at medium speed until frothy. Increase the speed to high; gradually add the sugar and vanilla; beat until firm peaks form. Fold 1/3 of the egg white mixture into the chocolate mixture, and then fold in the remaining egg white mixture in two batches. Pour the batter into the prepared pan; spread evenly with a spatula. Bake until tester comes out clean, about 15 – 20 minutes. Cool completely. Run a knife around the sides of the pan; turn out onto parchment paper dusted with cocoa powder. | CHOCOLATE ORANGE BAVARIAN CAKE with EDIBLE POINSETTIA | 46 | This takes a bit of time, but is well worth the effort. Make it a springtime cake by making the flower a daisy with white or yellow petals.
47: Dinner | Truffle Cream 1 1/2 cups 35% cream (whipping cream) 6 oz. semi-sweet chocolate, chopped (or 6 oz. pure semi-sweet chocolate chips) 1 tbsp Grand Marnier Place chocolate in a bowl. Bring whipping cream to a boil in a small saucepan over medium heat. Pour the hot cream into the bowl of chocolate; stir until melted; stir in the Grand Marnier. Chill in fridge at least 2 hours. Orange Cream Note - make this when ready to assemble cake 1 tbsp + 1 tsp unflavoured gelatin powder 1/4 cup cold water 1 cup homo milk Grated zest of 1 orange 4 large egg yolks 1/3 cup granulated sugar 1 tsp vanilla extract 1 1/4 cups 35% cream (whipping cream) 2 tbsp Grand Marnier Place the milk in a medium saucepan, add orange peel; bring to a boil over medium heat. Remove from the heat; let stand 30 minutes. Pour through a strainer and reheat. In a bowl, whisk egg yolks with sugar until pale and thick. Slowly add hot milk; whisking constantly; return to the pan. Cook over medium-low heat, stirring with a wooden spoon, until mixture just coats the back of a spoon. Do not let it boil. Remove from the heat; pour through a strainer into a large bowl. Set bowl over iced water; let sit, stirring frequently until cool and thickened to pudding-like consistency. In another bowl, whip cream with electric mixer at medium-high speed until firm peaks form. In a small bowl, sprinkle gelatine over water; let sit until dissolved (about 5 minutes). Whisk the softened gelatin, vanilla and Grand Marnier together. Whisk into orange/egg mixture. Set bowl over iced water; let sit, stirring frequently, until cool and thickened to pudding-like consistency. Fold 1/3 of the whipped cream into the gelatin mixture, then gradually fold in remaining 2/3. | 47
48: Very Special | Assembly: Line a 4 quart bowl with plastic wrap, leaving a slight overhang. Slice off about 2/3 of the cake; line bowel with it, filling cracks with cake trimmings. Trim off ragged edges. Pour in the Orange Cream and chill in fridge until firm about 30 minutes. Remove Truffle Cream from the fridge. Beat in bowl with electric mixer at medium speed until firm peaks form; do not overbeat or mixture may separate. Spoon thickened truffle cream over orange cream and use remaining cake to cover bottom. Chill cake until ready to “frost”. Chocolate Ganache Frosting Glaze (from Bon Appetit – Holiday 2010 issue) 12 ounces bittersweet or semi-sweet chocolate **, melted and cooled but still pourable 3/4 cup (1 sticks / 5/8 lb) unsalted butter, cut into 12 pieces 2 tbsp honey 3/4 tsp instant espresso powder or instant coffee powder Stir all ingredients in top of double boiler over gently simmering water until mixture is smooth. Remove from over water. Stir until glaze is thickened, about 5 minutes (do not allow glaze to set). Invert cake onto serving plate, remove bowl and plastic wrap. Pour 3/4 of glaze over top of cake. Carefully and quickly tilt cake in different directions so glaze coats sides; smooth sides with spatula, adding some of the remaining glaze where necessary. Chill cake until glaze is set. | CHOCOLATE ORANGE BAVARIAN CAKE with EDIBLE POINSETTIA (continued) | 48
49: Dinner | Edible Poinsettia Paper patterns for leaves and petals (enlarge the patterns below) 2 tbsp plus 2 tsp light corn syrup 1 cup (5 ounces) red candy coating disks, melted 1 cup (5 ounces) dark green candy coating disks, melted 1 tsp vanilla or white chips Divide corn syrup between two bowls. Stir red candy coating into one bowl and green into the other just until blended. Note – it will thicken rapidly! Spread each mixture onto a sheet of waxed paper and 1/2 inch thickness (about a 4 inch square). Let stand uncovered, at room temperature for 2 – 3 hours or until dry to the touch. Wrap tightly in plastic wrap; let stand overnight. Break off a chunk of green dough, wrap in plastic wrap and microwave on medium 6 – 8 seconds, until soft enough to knead. Knead and roll out dough to cut leaves. Repeat with remaining dough until 3 or 4 leaves are created. Use a toothpick to “draw” veins. Use some green dough to make a dozen or more small dough balls for centre of flower. Repeat with red dough until 5-6 large petals and 5-6 small petals are created. Lay out green leaves on top of cake with centre points touching. Layer large red petals and then small red petals over green leaves, again with centres touching. Melt white chocolate and spoon into centre, covering points of petals in the middle. Place small green balls in white chocolate. Chill cake until ready to serve. | 49
50: 50 | Appetizer Photos | Dessert Photos | Bacon Crisps Page 8 | Brie & Red Pepper Jelly Cups Page 9 | Crab Rangoons Page 13 | Roasted Olives Page 14 | Onion Palmiers Page 16 | Spinach Dip Page 18 | Cocktail Sauce Page 18 | Smoked Garlic Almonds Page 19 | Snickerdoodle Cake Page 24 | Carrot Cake Page 25 | Chocolate Nutcracker Tart Page 26 | Blueberry Raspberry Creamy Orange Pie Page 27
51: 51 | Chocolate Cheesecake Page 27 | Dessert Photos | Chocolate Crepes Page 28 | Creamy Pear Pie Page 27 | Chocolate Raspberry Pavlovas Page 30 | Fruit Salsa Page 32 | Grilled Fruit Page 34 | Harvest Fruit Dessert Page 27 | King Cake Page 38 | Made Over Pound Cake Page 37 | Mixed Berry Cake Page 39 | Orange Sour Cream Cake Page 41 | Raspberry Cream Pie Page 42 | Strawberry Surprise Pie Page 43 | Whipped Strawberry Sensation Page 44 | Too Much Chocolate Cake Page 45 | Chocolate Orange Bavarian Cake Page 46