Pumpkin Tiramisu
1/4 cup pure maple syrup or maple-flavor syrup
1 tablespoon bourbon
1/2 of a 15-ounce can (3/4 cup) pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup whipping cream
1/4 cup granulated sugar
1/2 of an 8-ounce container mascarpone cheese, softened
1 tablespoon powdered sugar
1/2 cup whipping cream
1 3-ounce package ladyfingers, split
Ground nutmeg or freshly grated nutmeg
Line a 9x5x3-inch loaf pan with plastic wrap; set aside. For syrup, in a small bowl, combine maple syrup and bourbon. Set aside.
For filling, in a small bowl, combine pumpkin, cinnamon, ginger, and salt. In a small mixing bowl, combine 1/2 cup whipping cream and granulated sugar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gently fold whipped cream into pumpkin mixture.
For topping, in another small mixing bowl, combine mascarpone cheese and powdered sugar. Beat on low speed until combined. Gradually beat in 1/2 cup whipping cream just until thickened (do not overbeat).
To assemble, arrange half of the ladyfingers in a single layer in the bottom of the prepared pan. Drizzle evenly with half of the syrup. Top with half of the filling, spreading evenly. Arrange remaining ladyfingers in a single layer over filling. Drizzle with remaining syrup and top with remaining filling. Dollop topping over filling. Using the back of a spoon, carefully spread topping evenly over filling. Cover and chill for 8 to 24 hours.
Use the plastic wrap to lift tiramisu out of pan. Place tiramisu on a serving platter. Sprinkle with nutmeg. Carefully cut the dessert crosswise into slices. Makes 6 servings. BH&G
Go To Top
Kahlua Flan
3/4 cup sugar
4 large eggs
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2 tablespoons coffee-flavored liqueur (recommended: Kahlua)
Mexican chocolate shavings and cocoa powder, garnish
Preheat the oven to 350° F.
In a small saucepan, cook the sugar over medium heat until it starts to melt. Lower the heat and cook until caramelized to a golden brown. (Do not stir or touch the sugar, but swirl the pan to melt evenly.)
Pour into a metal flan mold or 9-inch cake pan. Turn the dish and swirl to evenly coat the bottom. Let caramel cool and harden.
Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish. In a large bowl, whisk the eggs. Add the condensed and evaporated milks and Kahlua and whisk well to blend. Pour into the prepared pan. Bake until set and just firm in the center but still jiggles slightly, 50 minutes to 1 hour. Let cool on a wire rack. Refrigerate until well chilled, at least 2 hours.
To serve, run a thin sharp knife around the rim of the flan. Place a platter or large plate on top of the flan and gently flip over so the plate is on the bottom. Lift away the mold. Garnish with powdered cocoa and top with Mexican chocolate shavings.
Cut into wedges and serve immediately. Recipe courtesy Emeril Lagasse, 2003
Go To Top
Almond Ricotta Creme
1/2 cup part-skim ricotta
1/4 tsp. almond extract
1 pkg. sugar substitute
1 tsp. slivered almonds, toasted
Mix together ricotta, almond extract and sugar in dessert bowl. Serve chilled and sprinkled with toasted almonds.
Variations: Use 1/4 tsp. lemon zest and vanilla extract instead of almonds and almond extract.
Use 1/2 tsp. unsweetended cocoa, dash of expresso, 5 mini chocolate chips, 1/4 tsp. orange extract.
Source: The South Beach Diet, Arthur Agatston, M.D. - ref:03/05/06
Go To Top
Red Pudding with Rum Whipped Cream
1 pint fresh strawberries, hulled and sliced
1 1/2 cups sugar
3 half-pints fresh raspberries, divided
2 half-pints fresh blueberries
2 tablespoons framboise (raspberry brandy)
1 loaf brioche or egg bread (1 to 1 1/2 pounds)
Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer. Cook for one minute. Off the heat, stir in the remaining raspberries and the framboise.
Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all of the fruit and syrup.
Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight.
Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with rum whipped cream.
Rum Whipped Cream:
1 cup (1/2 pint) cold heavy cream
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 tablespoon dark rum
Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold. Yield: 8 servings
Source: Barefoot Contessa, Food Network - ref:10/08/05
Go To Top
Lemon Curd
1 Cup granulated sugar
1 Tablespoon cornstarch
2/3 Cup fresh lemon juice (3-4 lemons)
3 large eggs, beaten
2 Tablespoons unsalted butter, cut into bits
Zest of one lemon
Zest lemon and set aside. Whisk together the sugar and cornstarch. Whisk in lemon juice and eggs.
Pour into a double boiler. Cook over medium-high heat, whisking constantly until mixture thickens.
Remove Lemon Curd from heat and stir in zest and butter. Let cool for a few minutes.
Spoon into a container, cover, and refrigerate overnight.
Source: Carolyn- The Recipe Lady from Belleville, Illinois - ref:08/06/05
Go To Top
Pumpkin Gingerbread Trifle
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely.
Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
Source: Paula Deen, Food Network - ref:11/27/04
Go To Top
Mini Cream Cheese Rolls
2 (8z) cans refrigerated crescent rolls
2 (z) pkg. cream cheese, softened
2 tbl. granulated sugar
1 tsp. lemon juice
1 cup powdered sugar
2 tbl. milk
1 tsp. vanilla extract
Preheat oven to 375°F. Unroll crescents and separate each dough portion along center perforation to form 8 rectangles, press diagonal perforations to seal.
Stir together cream cheese, sugar and lemon juice; spread cream cheese mixture evenly over 1 side of each rectangle, roll up jellyroll fashion, starting at long end.
Gently cut each log into 6 (1" thick) slices, using a serrated knife. Place rolls in a lightly greased 9x13" baking pan.
Bake for 15 min. or until lightly browned.
Meanwhile, combine powdered sugar, milk, and vanilla. Drizzle over warm rolls.
Makes 4 dozen
Source: Kathy's Kitchen - ref:10/30/04
Go To Top
Grasshopper Parfaits
1-1/2 cups finely chopped OREO Cookies
1/2 cup finely chopped chocolate-covered mint patties
1 qt. (4 cups)cold milk
2 small pkg. Chocolate Flavor Instant Pudding
2 to 4 drops green food coloring
2 cups thawed COOL WHIP
Mix chopped cookies and mint patties in small bowl; set aside.
Pour cold milk into medium bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Add food coloring to whipped topping; stir gently until well blended.
Layer 1/2 each of the pudding mixture, whipped topping mixture and cookie mixture in dessert glasses. Repeat layers. Store leftover desserts in refrigerator.
Special Extra: Garnish with additional thawed COOL WHIP and mint leaves before serving.
Source: Kraft Foods - ref:3/15/03
Go To Top
Raspberry Custard Kuchen
1 1/2 cups All-purpose flour
1/2 teaspoon Salt
1/2 cup Cold Butter or Margarine
2 tablespoons Whipping Cream
1/2 cup Sugar
3 cups fresh Raspberries
TOPPING:
1 cup Sugar
1 tablespoon All-purpose flour
2 Eggs -- beaten
1 cup Whipping Cream
1 teaspoon Vanilla Extract
In a bowl, combine 1 cup of the flour and salt; cut in butter until mixture resembles coarse crumbs. Stir in cream; pat into prepared baking pan. Combine sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust.
For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
Bake 40-45 minutes or until lightly browned. Serve warm or chilled. Store in the refrigerator.
Source: Shaboom's website: From: Taste Of Home Magazine, submitted by Virginia Arndt of Sequim, Washington - ref:10/26/02
Go To Top
English Trifle
2 (8 or 9 inch) white or yellow cake layers, baked and cooled
2 pints fresh strawberries
1/4 cup white sugar
1 pint fresh blueberries
2 bananas
1/4 cup orange juice
1/2 cup cream sherry
1 (10 ounce) jar raspberry jam
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup heavy whipping cream
1/4 cup blanched slivered almonds
12 maraschino cherries
Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice.
Combine pudding mix with milk and mix until smooth. Spread cake with raspberry jam and poke holes in the cake with a fork. Pour the sherry over the cake. Cut the cake into 1 inch cubes.
Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
In a medium bowl, whip the cream to stiff peaks and spread over top of trifle.
Garnish with maraschino cherries and slivered almonds.
From: Allrecipes - ref:09/14/02
Go To Top
Death By Chocolate
1 box Duncan Hines chocolate cake mix
1 cup Kahlua
4 boxes jello chocolate mousse instant pudding
4 Skor candy bars
2 tubs of Cool Whip
Prepare cake according to package.
Let cake cool then pierce with a fork & drizzle Kaluha into holes.
Chill overnight in pan.
Break up cake & place half in a glass trifle bowl, about 8" wide by 6" deep.
Prepare pudding according to package directions.
Add a layer of pudding, 2 crushed candy bars & a layer of Cool Whip.
Then add the rest of cake & repeat the layering process.
Top with Cool Whip & a few remaining crumbs of candy bar.
Let chill. Makes a lot.
Thanks to Aunt Theresa, Greenwich, CT - ref: 7/19/98
Go To Top
CLASSIC TIRAMISU
6 egg yolks
1 1/4 c. sugar
1 1/4 c. mascarpone*
1 3/4 c. heavy(whipping) cream
2 pkg. ladyfingers
1/3 c. coffee liqueur or brandied espresso**
Sweetened whipped cream***
Unsweetened cocoa powder for garnish
Chocolate curls for garnish
Combine eggs yolks and sugar and whip
until thick and lemon colored, about 1 min.
Place in top of double boiler over boiling water.
Reduce heat to low and cook 8-10 min., stirring constantly.
Remove from heat.
Add mascarpone cheese, beating well.
Whip heavy cream until stiff peaks form.
Fold into egg yolk mixture; set aside.
Line bottom and sides of quart bowl with ladyfinger halves.
Brush with coffee liqueur.
Spoon half of egg yolk cream mixture into lady finger bowl.
Repeat lady fingers, espresso and cream layers.
Garnish with whipped cream, cocoa and chocolate curls.
Cover and refrigerate several hours or overnight.
10-12 servings
*Sub for mascarpone cheese:
Combine 8z cream cheese, 1/4 c. Sour cream and 2 tbl.
Whipping cream, mix until blended and fluffy.
**Brandied Espresso:
Combine 1/3 c. Hot water and 2 tsp. Instant coffee granules.
Stir until coffee is dissolved. Blend in 1 tsp. Brandy.
***Sweetened Whipped Cream:
Combine ½ c. Whipping cream, 1 tbl.
Unsifted confectioners Sugar and 1/4 tsp.
Vanilla extract. Whip until stiff peaks form.
Go To Top
RED, WHITE AND BLUE DESSERT
2-8 ounce packages cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1/2 tsp. almond
2 cups whipping cream, whipped
2e quarts strawberries, halved, divided
2 quarts blueberries
In mixing bowl, beat cream cheese, sugar, and extracts until fluffy.
Fold in whipped cream. Spoon a third of the mixture into a 4-qt. bowl.
Reserve 19 strawberry halves and 1/2 cup blueberries for garnish.
Layer half of the remaining strawberries and blueberries over cream mixture.
Top with another third of the cream mixture and the remaining berries.
Spread remaining cream mixture over top.
Use the reserved strawberries and blueberries to make a "flag" on top.
Store in the refrigerator.
from A Taste of Home-June/July 1999 - ref:7/1/00
Go To Top
CHOCOLATE ECLAIR DESSERT
2 small vanilla instant pudding (fat-free)
9 oz. of Cool Whip (lite)
3 cups milk (skim)
1 box graham crackers (low-fat)
1 can chocolate cake icing (reduced-fat)
Mix milk and pudding in bowl.
Add Cool Whip.
Layer graham crackers in 9 x 13 pan.
Pour 1/2 of pudding mixture over crackers.
Add another layer of crackers
then remaining pudding mixture.
Add another layer of crackers.
Heat cake icing in microwave until thin
and pour over top layer of crackers
Refrigerate. Thanks to Cyberfriend Anna Laws
Go To Top
|
Almond Ricotta Creme