Flaugnarde of Mixed Berries (Clafoutis)
2 1/2 cups mixed fresh berries, such as blackberries, blueberries, raspberries
3 large eggs
10 tbsp light agave nectar, or sugar
1/2 cup unbleached all-purpose flour, sifted
1/8 tsp salt
1 cup 1% milk
2 tsp vanilla extract
powdered sugar for dusting
baking spray
Preheat the oven to 350°F.
Lightly spray a baking dish with baking spray and dust with a little flour. Toss in the berries.
berries in a baking dish
Whisk the eggs, agave, salt, and flour together in a large bowl until smooth. Add the milk and vanilla extract. Whisk until smooth then pour into the baking dish.
Bake for 45 - 50 minutes or until lightly browned and a toothpick inserted into the center comes out clean.
When you pull it put of the oven it will wiggle a bit which is completely normal. Cool on a wire rack. The flaugnarde will have puffed up a bit and will deflate while cooling.
When cool, dust with powdered sugar and serve.
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Lilikoi Curd (aka Passion Fruit)
4 cups Sugar
4 eggs, beaten
1 cup Butter
1 1/2 cups Lilikoi Juice
Mix all the ingredients with a whisk in a small saucepan. Cook over medium-low heat for 20 minutes, stirring constantly until thickened. If the curd is too thick, you can add up to another 1/2 cup of juice if needed to thin it out.
Pour into a quart container with lid and cool before refrigerating.
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Lillikoi Curds (Three Types)
4 oz. Unsalted butter cold and cut into 1-inch cubes
2 oz. Liliko'i juice
3.5 oz. Sugar
2-3 Eggs (depends on what style you are making)
large pinch Salt
Gather and measure out ingredients.
#1 If making a thick custard-style: Use three eggs yolks.
#2
If making a pourable custard-style: Use two egg yolks.
#3
If making light and creamy-style: Use two whole eggs.
Fill the bottom of the double boiler or pot with an inch or two of water and set the stove on medium-low heat. If using just a pot then add ingredients directly onto the pot.
Whisk together liliko'i juice, sugar, salt, and yolks in the bowl or pot. Make sure a low or medium-low heat is used. We don't want to have scrambled eggs in our curd because the heat was too high, If cooking curd in the pot, switch to a rubber spatula and constantly scrape the entire bottom of the pot. This will help the curd cook evenly and not stick to the bottom, giving you bits of cooked egg in the curd.
Continue to whisk or scrape as the mixture heats up. It will get frothy and start to thicken. This will take a few minutes, but don't stop whisking or walk away
Once the mixture has thickened and can coat the back of a spoon, add the butter one cube at a time, whisking until incorporated before adding the next.
Once all the butter is added, remove it from the heat. Strain curd to remove any pieces of cooked egg.
Press plastic wrap to the surface of the curd to prevent skin. The curd will thicken and shrink a little as it cools.
I was able to fit this recipe in an 8oz jar with no room to spare. Store in the frig if using in a couple of weeks. Freeze the mixture, and it will last up to 3 to 6 months.
Option number two is a more flowable custard-style using just two egg yolks.
Option number three incorporates 2 whole eggs and will lead to a lighter, more flowable curd. Also, this option produces 12oz instead of the full 8oz the just yolk recipe makes.
Notes:
More sugar can be added for a sweeter liliko’i curd. I like to taste the mixture before I mix in the eggs to get an idea of how sweet the curd will turn out.
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The Best Bread Pudding
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to soak overight in a bowl
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy
Preheat the oven to 350°F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.
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Egg Custard Filling
1/3 cup sugar
1/4 cup cornstarch
2 egg yolks
1 cup milk
1 tablespoon butter
1 teaspoon vanilla extract
Combine sugar, cornstarch, egg yolks, and milk in top of a double boiler; stir well with a whisk. Cook over simmering water 8 to 10 minutes or until thickened,
whisking constantly. Remove from heat; whisk in butter and vanilla. Pour custard into a bowl; place plastic wrap directly on top of custard to prevent a skin from forming.
Chill at least 2 hours.
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Bananas Foster Bread Pudding
1 loaf bread, crumbled
6 eggs, lightly beaten
1 cup sugar
½ cup milk
4 ounces butter
½ cup brown sugar
1 teaspoon cinnamon
2 bananas, sliced
¼ cup dark rum
Preheat oven to 325°F. Combine bread, eggs, sugar and milk in bowl. Toss gently and pour mixture into baking dish. Bake until golden brown, approximately 40 minutes. Let rest 30–40 minutes.
For bananas Foster topping, melt butter in saucepan over medium heat. Add sugar and cinnamon, and combine until melted. Add bananas and cook for 15 seconds. Remove pan from heat and add rum. Return pan to heat. Allow sauce to thicken, 1–2 minutes. To serve, pour bananas Foster over bread pudding. Serves 6–8.
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Cherries and Cream Rice Pudding
1 tbl extract
6 cups milk
3/4 cup sugar
3/4 cup arborio rice
1/2 cup dried cherries or raisins
2 tbl dark rum
1/2 tsp. salt
1/2 cup heavy cream
In 4 quart saucepan, heat milk, sugar, to boiling, stirring occasionally. Stir in rice; heat to boiling. Reduce heat to low; cover and simmer 1 hour and 15 min., stirring occasionally, until mixture is very cramy and slightly thickened.
Spoon rice pudding into large bowl; stir in cherries rum, vanilla, salt. Cool slightly, then cover and refrigerate until well chilled, at least 6 hours.
Up to 2 hours before serving, ship cream until stiff peaks form. Fold whipped cream, half at a time, into rice pudding. Makes 12 servings. Source: Aunt Theresa
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Panettone Bread Pudding with Amaretto Sauce
1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup amaretto liqueur
2 teaspoons cornstarch
Bread Pudding:
1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar
To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
Preheat the oven to 350° F. Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.
Recipe courtesy of Giada De Laurentiis
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Classic Chocolate Fondue
3/4 cup heavy cream
12 ounces good quality bittersweet chocolate, finely chopped
1/4 cup apricot brandy
2 tablespoons light corn syrup
In a medium saucepan, heat the cream until very hot. Remove from heat, add the chocolate and let stand until softened, 3 minutes. Whisk in the brandy and corn syrup until smooth.
Transfer mixture to a fondue pot and keep warm over a fondue burner. Serve with the dipping ingredients of your choice. Makes 4 to 6 servings.LHJ
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Hazelnut Chocolate Fondue with Cookies
Microwave chocolate-hazelnut spread in a microwave-safe bowl on medium high 1 to 2 minutes or until softened, stirring halfway through. Transfer to a serving bowl and place on a large platter.
Arrange cookies in a wreath shape around bowl of fondue and garnish with hazelnuts.
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Mocha Fondue
1 4-ounce package sweet baking chocolate, broken up
4 ounces semisweet chocolate, chopped
2/3 cup light cream or milk
1/2 cup sifted powdered sugar
1 teaspoon instant coffee crystals
2 tablespoons coffee liqueur
Assorted fruits (such as star fruit slices, pineapple chunks, kiwi fruit wedges, strawberries, pear slices, banana slices)
Meringue cookies
In a heavy saucepan combine chocolates, cream, sugar, and coffee crystals.
Heat and stir over low heat until melted and smooth. Remove from heat; stir in liqueur.
Pour into a fondue pot; keep warm over low heat.
Serve with fruit and cookies. Makes 6 to 8 servings.
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Rum-Laced Chocolate Fondue
2 Tbsp. half-and-half
1 Tbsp. butter
2 Tbsp. dark or light rum
8 oz. bittersweet or semisweet chocolate, chopped
Dippers fortune cookies, petite croissants (heated according to package directions until warm and crisp), brioche or challah bread (cut in bite-size chunks), whole fresh strawberries, raspberry or mango sorbet (in balls made with 1-tablespoon scoop)
In a small saucepan bring half-and-half, butter and 1 tablespoon of the rum to simmering.
Remove from heat; whisk in chocolate until melted. Whisk in the remaining 1 Tbsp. of rum
(if necessary add an additional tablespoon half-and-half to make dipping consistency).
Transfer the chocolate mixture to a small fondue pot or a 10-ounce custard cup. Serve with dippers.
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Lemon Cloud
3 oz box lemon Jello
1 cup boiling water
8 oz package of cream cheese -- softened
15 oz can evaporated milk
1 cup granulated sugar
1 teaspoon vanilla
In a small bowl, dissolve lemon jello in boiling water.
Place in refrigerator
until it starts to thicken. Place the can of evaporated
milk in the freezer,
along with the large mixing bowl, to chill. When jello
begins to thicken
(about the consistency of egg whites) and milk is chilled,
proceed with
recipe.
In the small mixing bowl, beat the cream cheese and sugar
until well blended.
Add the thickened Jello and blend until well mixed,
scraping down the sides
often.
In the chilled large mixing bowl, mix the well chilled
evaporated milk and
vanilla and beat until stiff peaks form. Fold in the
Jello/cream cheese
mixture and beat at low speed until well blended, scraping
the sides of the
bowl often. Since all the ingredients are white, it is hard
to tell if the
Jello is well distributed, so blend thoroughly.
Divide the mixture among 6 footed dessert dishes and chill
for several hours.
May also be poured into a pie crust.
Low-fat variation: Use fat-free evaporated milk and light
cream cheese (in
the 8 oz package, NOT the fat-free version in the tub).
Diabetic variation: Use sugar-free Jello and substitute 12
packets of Equal
for the sugar. Marla
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Pumpkin Pudding
2 cups whipped topping
l small pkg vanilla instant pudding
l cup pumpkin
2/3 cup milk
3/4 tsp pumpkin pie spice
Mix all ingredients together, reserving l cup whipped topping for the top. Laurie
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Creme Brulee
2 C. heavy cream
3 Tbs. sugar
1 tsp. vanilla extract
4 lg. egg yolks
1/2 C. sugar
3 Tbs. water
Preheat oven to 300°F. Take out a 4-cup shallow baking dish and a wire cooling rack. In a medium saucepan, combine the cream and 3 Tbs. sugar. Bring to a simmer over medium heat, stirring to dissolve the sugar. In a large bowl, beat the egg yolks and vanilla. Whisking constantly, pour in the hot cream. Pour mixture into the baking dish.
Place the baking dish in a large roasting pan. Put the pan in the oven. Pour hot water into the larger pan until it comes to a depth of 1 inch up the side of the baking dish. Bake 45-50 minutes, just until set but still soft in the middle. Transfer the baking dish to the rack to cool for 30 minutes. Cover and refrigerate.
Twelve hours before serving, combine 1/2 C. sugar and water in a small heavy saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved. Should take 3 minutes. When the mixture begins to boil, stop stirring and cook until syrup starts to brown around the edges. Then swirl the pan over heat until syrup is a golden brown color. Should take 2 minutes.
With a paper towel, blot the surface of the chilled cream mixture in the baking dish. Pour hot syrup over the top. Return the dish to the fridge for 10 minutes until caramel is firm. To serve, crack the caramel with the side of a spoon. Scoop cream and caramel into serving dishes. Recipe 4 Living
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Twisted Strawberry Shortcake(photo)
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 qt. (4 cups) cold milk
2 cups thawed COOL WHIP Whipped Topping
1 (12 oz.) prepared angel food cake, cut into 1/2-inch cubes
1/3 cup orange juice
3 cups sliced fresh strawberries
5 oz. BAKER'S White Chocolate, grated
Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in COOL WHIP.
Place cake cubes in large bowl. Drizzle orange juice over cake, then toss to coat. Place half of the cake cubes in deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries and chocolate. Top with layers of remaining cake cubes, pudding mixture, strawberries and chocolate.
Refrigerate at least 30 min. before serving. Store leftover dessert in refrigerator. 20 servings,
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4 Ingredient Ice Cream
2 bananas, cut into 1-inch slices(frozen)
½ cup frozen strawberries, sliced
2 Tbsp almond milk
½ tsp vanilla
Place banana slices on a plate, separating each slice. Place slices in freezer for 2 hours (overnight is best!).
Remove strawberries and bananas from freezer and place in food processor, blend until they are the consistency of soft serve ice cream.
Add almond milk(more or less for desired texture)and vanilla and blend until smooth and well-mixed.
Transfer ice cream to a freezer container and freeze until solid.(dont have to wait if fruit is frozen, it is like soft serve ice cream)
Scoop with ice cream scoop and serve.
Source: Buy Skinny Fiber
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Tropical Rum Trifle
2 mangoes, peeled and cut into 1/2-inch cubes*
1 (20-ounce) can pineapple chunks in syrup, undrained
1/3 cup coconut-flavored rum
1 (10.75-ounce) frozen pound cake, thawed and thinly sliced
2 bananas, sliced $
Coconut Cream Custard**
1 1/3 cups sweetened flaked coconut, toasted
2/3 cup chopped macadamia nuts, toasted
1 cup whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla extract
Garnishes: mango, star fruit, toasted coconut, toasted macadamia nuts.
Stir together first 3 ingredients in a bowl. Cover and chill 20 minutes.
Remove fruit from bowl with a slotted spoon, reserving syrup mixture.
Brush pound cake slices with syrup mixture. Arrange half of slices in bottom of 4-quart bowl or trifle bowl. Top with half each of mango mixture, banana slices, Coconut Cream Custard, coconut, and macadamia nuts. Repeat layers.
Beat whipping cream until foamy; gradually add sugar, beating until soft peaks form. Add vanilla; beat until blended. Spread evenly over top of trifle. Cover and chill 1 1/2 hours. Garnish, if desired.
Note: For testing purposes only, we used Malibu Caribbean Rum with Coconut Flavor.
*1 (24-ounce) jar refrigerated mango, drained and cut into 1/2-inch cubes, may be substituted.
**Coconut Cream Custard
1 cup sugar
1/3 cup cornstarch
2 cups milk
1 (14-ounce) can coconut milk
6 egg yolks
Whisk together all ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute or until thickened. Remove from heat. Place pan in ice water; whisk custard occasionally until cool.
Cover and chill 1 hour. Source: Southern Living
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Apricot-Cherry Trifle
6 ripe apricots, halved and pitted
1 teaspoon fresh lemon juice
2 teaspoons apricot nectar
1/2 teaspoon vanilla extract
1 angel food cake, cut into 1/2-inch slices
2 1/2 cups nonfat plain yogurt
1 cup bing cherries, halved and pitted
Cook first 4 ingredients in a medium saucepan over low heat for about 10 minutes or until apricots start to release juices.
Remove from heat; set aside. Lay cake slices on waxed paper. Using a standard "rocks" glass, cut out 12 circles of cake.
When apricots are cool, puree in blender 2 minutes or until smooth. Cover, and refrigerate 30 minutes.
Stir yogurt into apricot mixture. Place a few cherry halves on the bottom of a rocks glass. Spoon 2 tablespoons yogurt-apricot mixture over cherries; cover with a slice of cake; repeat twice. Top with cherries and a drizzle of yogurt-apricot mixture.
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Very Berry Trifle
1 4-serving-size package fat free, sugar-free instant vanilla pudding mix
2 cups fat-free milk
1 8-ounce package reduced-fat cream cheese (Neufchatel), softened
1 8-ounce carton raspberry yogurt
8 cups angel food cake cubes
1 quart strawberries, quartered
2 cups blueberries and/or raspberries
1 recipe Berry Sauce
Fresh mint (optional)
Prepare pudding mix according to package directions using the fat-free milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.
To assemble trifle, in a 3-quart glass bowl or two 1-1/2-quart glass bowls layer 1/3 of the cake cubes, 1/3 of the pudding mixture, and 1/3 of the berries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Garnish with fresh mint, if desired. Makes 10 to 12 servings.
Berry Sauce: In a blender container or food processor bowl combine 2 cups strawberries or raspberries, 2 to 3 tablespoons sugar, and 1 tablespoon raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth; sieve to remove seeds, if desired. Cover and chill until serving time (up to 24 hours). Makes 1 cup.
Nutrition facts per serving: 285 calories, 6 g total fat, 4 g saturated fat, 20 mg cholesterol, 301 mg sodium, 50 g carbohydrate, 2 g fiber, 8 g protein, 11% vitamin A, 88% vitamin C, 12% calcium, 2% iron.
Source: Better Homes and Gardens
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Eggnog Trifle
1-1/4 cups cold fat free milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding & Pie Filling
4 Tbsp. orange juice, divided
1/8 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1 pkg. (13.6 oz.) fat free pound cake
1/4 cup PLANTERS Sliced Almonds, toasted*
3 cups halved strawberries
POUR cold milk into large bowl. Add pudding mix, 2 Tbsp. of the orange juice and nutmeg. Beat with wire whisk 1 minute. Gently stir in whipped topping.
SLICE cake horizontally into 4 layers. Sprinkle cake layers evenly with remaining 2 Tbsp. orange juice. Cut into 1-inch cubes.
PLACE 1/2 of the cake cubes in bottom of 2-1/2-quart straight-sided bowl. Spoon 1/2 of the whipped topping mixture over cake cubes. Top with strawberries and almonds, reserving several for garnish, if desired. Layer remaining cake cubes and whipped topping mixture over strawberries. Top with reserved strawberries and almonds.
REFRIGERATE until ready to serve. Store leftover dessert in refrigerator. Makes: 10 (1/2-cup) servings Source: Kraft
*How To:
Toast Nuts: Spread in single layer on baking sheet. Bake at 350°F for 5 to 7 minutes or until lightly toasted.
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Mom's Tropical Trifle
10 3/4 oz. pound cake
1/8 c. orange juice or liquor
8 oz. berry preserve
1 pkg. instant vanilla pudding
8 oz. whipped topping
10 oz. drained crushed pineapple
2 bananas, sliced
Coconut, if desired
Prepare pudding according to package directions. Cut pound cake into cubes. Layer half of cubes into 2 1/2 quart bowl (preferably glass). Sprinkle with orange juice. Spoon 1/4 cup preserves over cubes then layer 1 cup vanilla pudding. Put 1/2 of whipped topping, 1/2 pineapple and 1 sliced banana; repeat layer and refrigerate, covered, for 2 hours before serving.
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Riviera Trifle
1 (1.4-ounce) box instant vanilla pudding mix (recommended: Jell-O)
1 1/2 cups milk, cold
1/2 cup of the reserved fruit medley juice
1/2 teaspoon rum extract
16 soft macaroon cookies (recommended: Archway)
1/2 cup berry liqueur
2 (8-ounce) containers refrigerated tropical fruit medley, juice reserved to add to pudding
In a medium bowl whisk together the pudding mix, cold milk, reserved fruit medley juice and rum extract. Whisk for 2 minute until the pudding thickens; set aside.
Meanwhile, break up macaroons and place in a shallow bowl. Pour berry liqueur over the top and let macaroons soak for 2 to 3 minutes.
In 4 wine glasses, layer the macaroons, pudding and drained fruit.
Recipe courtesy of Sandra Lee
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Lemon Tiramisu Trifle
1/4 cup fresh lemon juice
1/4 cup granulated sugar
12 -ounces cream cheese, softened
One 8-ounce jar prepared lemon curd
2 cups heavy cream
22 hard ladyfinger cookies
3 cups mixed raspberries and sliced strawberries
Powdered sugar, for garnish
Whipped cream, for serving
In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside.
Place the cream cheese, lemon curd and heavy cream in a food processor and process until smooth and a bit fluffy.
To assemble the tiramisu, place half the ladyfingers in the bottom of an 8-inch square baking dish, breaking a few to fit, and drizzle with half of the lemon syrup. Top with half the lemon cream and 1 cup mixed berries. Repeat the layers, using the remaining ladyfingers, syrup and lemon cream.
Cover with plastic wrap and chill at least 8 hours or overnight. Before serving, top with the remaining 2 cups of berries and dust with powdered sugar. Serve with whipped cream on the side.
Yield:6 to 8 servings. Source: http://www.foodnetwork.com/recipes/
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Fruit Trifle
2 pkg (3z) vanilla pudding mix
2 c. milk
1 1/2 c. canned pine. juice
1 c. raisins
8z cool whip, thawed
2 8z. crushed pineapple
1 16z. pound cake
1 jar 10z raspberry jam, melted
1 15z tropical fruit salad
2 tbl. sliced almonds, toasted
Garnish: raspberries
Cook pudding per package. Use milk and juice as cooking liquid. Cool. Save 1 tbl. raisins for garnish. Stir remaining raisins and 3/4 carton cool whip into pudding. Measure and drain 1/2 c. pineapple for garnish. Cut cake into chunks. Pour 1 c. pudding mixture into 3 qt. glass bowl. Top with half of each: cake, jam, remaining undrained pineapple, undrained trop. fruit, and pudding. Repeat layers. Chill 20 min. or overnight. spoon remaining cool whip over trifle. Garnish with reserved pineapple, raisins, almonds and raspberries.
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Double Boiler Bread Pudding
1/2 c. brown sugar
Sliced bread, well buttered and cubed
2 or more beaten eggs
2 c. milk
Raisins
Pinch of salt
1/4 tsp. baking powder
1/2 tsp. vanilla
Add brown sugar in top of double boiler. On top of sugar place bread squares and raisins. Combine eggs, milk, salt & vanilla in bowl and beat well. Pour over the mixture in double boiler. Do not stir. Cook over boiling water covered one hour.
Mom
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Cheesecake Trifle with Berry Sauce
For the cake:
Prepare 1 box of white cake mix according to the instructions on the box. Bake in a 9×13” pan according to the box instructions. Set aside to cool in pan.
For the cheese topping:
1 package (8 oz) cream cheese, room temperature and cut into chunks
1/2 can (7 oz) sweetened condensed milk
2/3 cup sour cream
1 teaspoon pure vanilla extract
1 tub ( 8 oz) whipped cream
Place cream cheese in the bowl of a stand mixer. Beat on medium high with the paddle attachment until smooth and lump-free.
Pour in milk and add vanilla. Beat on medium for 1 minute.
Stop and using a rubber spatula, scrape down the sides of the bowl and pull up any cheese stuck to the bottom of the bowl.
Beat on medium high for 2-3 minutes or until smooth and lump-free. Remove bowl from mixer. Gently fold in whipped cream with the rubber spatula, careful not to over mix as you’ll deflate the cream. Place in refrigerator while you make the sauce.
For the sauce:
2 cups frozen mixed berries
1/3 cup sugar
1 tbsp lemon zest
2 tbsp dark rum
2 tbsp cold water
1 tsp cornstarch
Put berries in a strainer and rinse under cold water just long enough to remove any frozen crystals.
Place berries into a saucepan and add sugar. Boil, stirring occasionally, on medium heat until sugar melts
and berries begin to break down, about 3-5 minutes. Add zest and rum. Let simmer, stirring for 1 minute.
While simmering, use a fork to whisk together the water and cornstarch in a small bowl. Add to simmering berries,
lower heat and allow to thicken, about 2 minutes. Remove from heat and set aside.
*Up to this point, everything can be made a day ahead of time with the cheese and berry sauce (once cooled)
being kept in the refrigerator until 15 minutes before you’re ready to assemble.
To assemble:
Place one tablespoon of sauce in the bottom of a trifle cup.
Cut the cake into small squares and pack a single layer of it in the bottom of the cup over the sauce.
Drizzle a tablespoon or two of sauce over the cake. Next, add cheese topping to just below the rim.
Repeat the steps for remaining cups. Right before serving, drizzle sauce over the tops. Serves 8.
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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.
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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
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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
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tested and liked by me)
Creme Brulee
