Archive for the ‘Desserts’ Category

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Chocolate Chip Cookie Ice Cream Cake Recipe

Wednesday, July 22nd, 2009
Chocolate Chip Cookie Ice Cream Cake

Chocolate Chip Cookie Ice Cream Cake

INGREDIENTS

  • 1 (18 ounce) package small chocolate chip cookies
  • 1/4 cup margarine, melted
  • 1 cup hot fudge topping
  • 2 quarts vanilla ice cream
  • 1 cup whipped cream
  • 12 cherries

DIRECTIONS

  1. Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
  2. Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
  3. Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

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Pavlova (Australian Meringue Dessert) Recipe

Wednesday, July 22nd, 2009
Pavlova (Australian Meringue Dessert)

Pavlova (Australian Meringue Dessert)

Ingredients

Instructions

(Serves 6-8) preheat oven to 250 degrees F.

With an electric mixer beat the egg whites until soft peaks form then gradually add the sugar. Beat until firm. Add the corn flour, vinegar and vanilla.

When combined, turn out into a flat tray that has been greased and dusted with corn flours. Try a circular shape with slightly more mixture at the edges, so that it may be served by placing goodies its center depression.

Cook in a pre-heated, cool (250 deg. f) oven for one hour.

When cooked, turn the oven off, leave the oven door slightly ajar, and allow cooling slowly in the oven. This slow cooling works to prevent the loss of too much height.

Serve cold, with shipped cream and fresh fruit pieces and strawberries for examples.

Notes: Make sure that you beat the egg-whites well, and that the sugar is fully dissolved before going on to the next step. Over-whipping can’t hurt. The final texture should be meringue on the inside with a thin crust on the outside.

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White Chocolate Strawberry Trifle Recipe

Wednesday, July 22nd, 2009
White Chocolate Strawberry Trifle

White Chocolate Strawberry Trifle

Ingredients

Instructions

Serves: 6 – 3.5 oz portions

Yield: 1 1/4 lb Preparation Steps Estimated

Time: 30 min 1 Mix the sugar and egg yolks in a blender for one minute.

Add the vanilla and blend one minute.

Add the cream cheese and blend until smooth. Chill.

2 Beat the whipping cream until stiff. Add the cream cheese mixture and chill.

3 Slice cake into 1 x 3-inch strips.

Dip the strips in hot espresso.

Layer half the cake strips, white chocolate, cream cheese mixture, and strawberries in a clearbowl. Repeat layers.

Cover and chill until ready to serve.

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Low Carb Pavlova Recipe

Tuesday, July 21st, 2009
Low Carb Pavlova

Low Carb Pavlova

Ingredients

– Meringues –

– Filling –

– Topping –

Instructions

NOTE: To get eggs to foam the bowl must be clean and the eggs should be cool. Assure there isn’t even a speck of yolk in the egg whites or this won’t work properly.

Place a sheet of parchment paper on a baking sheet. Pre-heat oven to 250F.

Blend together the Splenda and sugar and set aside. Beat the egg whites until foamy then add the cream of tartar. Beat for another minute or two until it will stand in peaks. While beating, slowly add the sugar/Splenda and continue to beat until it forms stiff peaks. Scoop out mounds of the mixture onto the parchment then make a small hollow in the top of each mound.

Bake these at 250 for about 30 minutes then turn off the heat and leave them in the oven until it cools to room temp.

HINT. A successful meringue is the result of coating foam bubbles (the egg white) with a sugar solution then carefully drying out the water. The sugar/Splenda forms a crystaline matrix where the egg proteins have formed bubbles. The acid (tartaric acit) helps the process by hardening the egg proteins rapidly before the foam can collapse. It’s a delicate process that is 50% skill and 50% luck. It might take a time or two before you get the “pefect” shells. Keep trying and eat your mistakes.

While the meringue shells are drying whip the cream in a chilled bowl. Add the Splenda midway through the whipping process.

To assemble the dessert place a 1/2 cup of berries (or other fruit) in the hollow of each meringue. Top with a dollop of whipped cream and dust with a bit of cinnamon or nutmeg if desired.

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Roasted Pears in Spicy Sauce Recipe

Tuesday, July 21st, 2009
Roasted Pears in Spicy Sauce

Roasted Pears in Spicy Sauce

Ingredients

  • 1/3 cup apricot preserves sugar-free or low sugar
  • 1/3 cup Southern Comfort
  • 3 tablespoons Port wine – or Madeira
  • 2 teaspoon lemon juice – fresh squeezed
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1 tablespoon unsalted butter
  • 4 large pears ripe but firm preferably Bartlett or Anjou, stems on

Instructions

Preheat oven to 400F.

Combine the apricot preserves, bourbon, port, lemon juice, and spices in a small saucepan and bring to a simmer over medium heat. Cook, stirring often, until the preserves are melted, two to three minutes. Add the butter, and stir until melted. Remove from the heat.

Peel the pears but leave the stems on. With a corer, remove the core from the base of the whole pear (wide end), leaving the stems intact.

Stand the pears in a shallow baking dish and pour the sauce over them. Roast until the pears are tender and the sauce is caramelized, about 30 minutes, basting the pears with the sauce every 5 minutes.

Put one pear each in a dessert dish or plate. Spoon the remaining sauce over the pears. Serve warm with a small scoop of low-carb ice cream and decorate with a sprig of mint.

Notes: original recipe calls for bourbon instead of Southern Comfort and for the remaining sauce to be mixed with 2 tablespoons whipping cream. I like the contrast of cold ice cream with warm fruit better. White port was used in this version. Dessert is served with grapefruit spoons so that pears are easier to cut.

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Cherry Angel Dessert Recipe

Tuesday, July 21st, 2009
Cherry Angel Dessert

Cherry Angel Dessert

Ingredients

Instructions

With a serrated knife, remove and discard any dark crust areas on angel food cake. Cut cake into one inch cubes. With an electric mixer, beat cream cheese with powdered sugar. Stir in the whipped topping. Fold in the cake cubes.

To Freeze: Lightly pack the cake cube mixture into a freezer container or large labeled freezer bag. Seal and freeze

To Serve: Thaw cake mixture thoroughly. In a punch bowl or other large serving dish, spread half the mixture. Top with half the cherry pie filling. Layer on remaining cake mixture and finish with remaining cherry pie filling.

The cherry pie filling freezer very well. If you want to assemble the entire dessert in a freezable container or dish, it will thaw perfectly well and can be served right from container.

Blueberry or peach pie filling is equally suitable for this dessert. Freshly made strawberry pie filling would be wonderful, but you wouldn’t want to freeze the strawberries as they will be mushy.

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Baked Fudge Dessert Recipe

Tuesday, July 21st, 2009
Baked Fudge Dessert

Baked Fudge Dessert

Ingredients

SAUCE

Instructions

Sift the first five ingredients together.

Add the nuts.

Make a well in the centre and add milk, vanilla and melted shortening.

Stir lightly and pour batter into a greased casserole.

SAUCE: Measure cocoa, brown sugar, hot water and orange rind into a bowl and beat well. Pour over batter.

Bake for 35 to 40 minutes at 350F.

As this dessert bakes, the batter rises through the rich chocolate sauce.

Serve it hot with whipped cream or vanilla ice cream.

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Chocolate Satin Pie Recipe

Tuesday, July 21st, 2009
Chocolate Satin Pie

Chocolate Satin Pie

Ingredients

  • 1 1/2 c Undiluted evaporated milk
  • 2 Egg yolks
  • 2 c Nestle toll house semi sweet
  • Choc. morsels
  • 1 Prepared 8-inch choc. crumb
  • Crust
  • whipped cream
  • Chopped nuts

Instructions

-        Whisk together evaporated milk and egg yolks in 2-quart sauce pan.

-        Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly.

-        DO NOT BOIL.

-        Remove from heat.

-        Stir in morsels until chocolate is completely melted and mixture is very smooth.

-        Pour into crust.

-        Chill until firm.

-        Top with whipped cream and sprinkle with nuts.

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Frozen Chocolate Mousse Squares Recipe

Tuesday, July 21st, 2009
Frozen Chocolate Mousse Squares

Frozen Chocolate Mousse Squares

Ingredients

  • 12 whole Oreo Cookies crushed
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 2 containers (8 oz. each) PHILADELPHIA Cream Cheese Spread
  • 1 can (14 oz.) sweetened condensed milk
  • 4 squares BAKER’S Semi-Sweet Baking Chocolate melted
  • 1 cup thawed COOL WHIP Whipped Topping

Instructions

MIX crushed cookies and the butter in foil-lined 9-inch square pan. Press firmly onto bottom of pan to form crust.

BEAT cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add milk, mixing well after each addition. Blend in chocolate. Gently stir in whipped topping. Spoon over crust; cover.

FREEZE at least 6 hours or overnight. Remove from freezer 15 min. before serving to soften slightly. Cut into 16 squares to serve. Store leftover dessert in freezer.

KRAFT KITCHENS TIPS

Size It Up

Enjoy a serving of this rich and indulgent frozen chocolate dessert on special occasions.

Easy Cleanup

Place cookies in resealable plastic bag. Seal bag, removing all air. Crush cookies with rolling pin or wooden spoon. No mess to clean up!

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Chocolate Fudge Pudding Pecan Pie Recipe

Tuesday, July 21st, 2009
Chocolate Fudge Pudding Pecan Pie

Chocolate Fudge Pudding Pecan Pie

Ingredients

  • 1 each Prepared Chocolate Graham Cracker Pie Crust
  • 1 1/2 packages Jello Instant Chocolate Fudge Pudding – Sugar Free – Fat Free (2.1 oz)
  • 3 cups Milk – non-fat
  • 3/4 cup Pecan – chopped

Instructions

Place 1/4 cup pecans in food processor. Using “Pulse” method grind into small granules. Prepare pudding mix as per package instructions. Stir remaining 1/2 cup chopped pecans into pudding mix and pour into pie crust. Sprinkle granulated pecans. Place in refrigerator and chill for one hour. Pie will set up ready to eat in 5 minutes. I prefer to chill it a little longer.

Serving suggestion: Place pie in refrigerator without pecan granule dusting. Before serving top each portion with whip cream and then sprinkle the pecans granules.

Notes: You can add another cup of milk and make two full packages of pudding. Pour the remaining half cup in a small container and serve as a pudding dessert later. The use of a chocolate pie crust is not necessary but adds a double treat for real chocolate lovers.

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