4 bars Unsweetened Baking Chocolate, broken into pieces
1 can (14 oz) Sweetened Condensed Milk (NOT evaporated milk)
2 tsp. vanilla extract
2 cups (1 pint) cold whipping cream
1 package (10 oz) frozen red raspberries
1/4 cup red currant jelly or red raspberry jam
1 Tbsp. cornstarch
In heavy saucepan over medium-low heat, melt chocolate with sweetened condensed milk; stir in vanilla. Pour into large bowl; cool to room temperature, about 1 1/2 hours. Beat until smooth. In a large mixing bowl, beat cream until stiff; fold into chocolate mixture. Spoon mousse into dessert dishes. Refrigerate until thoroughly chilled. For Raspberry Topping, Thaw and drain the package of frozen red raspberries, reserving the syrup. In a small saucepan, stir together 2/3 cup of reserved syrup, jelly, and cornstarch. Cook over low heat, stirring constantly, until thickened and clear. Cool. Stir in raspberries. Serve mousse with raspberry topping. Refrigerate leftovers. 8 servings.
1 tsp. unflavored gelatin
1/2 cup cold water
1 cup whipping cream
1/4 cup sugar
2 tsp. vanilla
1 8 oz carton diary sour cream
4 cups assorted fresh fruit such as raspberries, sliced strawberries,
chopped and peeled nectariens or peaches*, and cut up peeled kiwi fruit
2 Tbsp. sugar
1 loaf of pound cake
1/4 cup peach brandy, amaretto, orange liqueur, or orange juice
Grated chocolate (optional)
For devonshire cream, in a small saucepan combine gelatin and cold water; let stand for 5 minutes ro soften. Heat and stir over medium heat till gelatin dissolves. Cool. In a chilled medium mixing bowl beat whipping cream, 1/4 cup of sugar, and vanilla with an electric mixer on medium-low speed till soft peaks form (tips curl). Do not overbeat. Combine cooled gelatin mixture and sour cream; mix well. Fold the sour cream mixture into the shipped cream. Chill for 30 to 45 minutes or till mixture is thickened and will mound on a spoon. Meanwhile, for fruit filling, in a large mixing bowl combine the fresh fruit and the 2 tablespoons of sugar. Let stand for 10 minutes. Cut the pound cake into 2 x 1/2 inch strips. In a 2 1/2 to 3 quart clear glass serving bowl or a sofflé dish arrage half of the cake strips on the bottom. Arrange half of the fruit atop the cake strips. Sprinkle with 2 tablespoons of the brandy, liqueur, or juice. Spoon half of the Devonshire cream on top. Repeat layers. pipinf or dolloping remaining Devonshire cream atop. Cover and chill for 2 to 24 houres. Sprinkle with chocolate shavings. Serves 12. *Note. If using peaches or nectarines, dip slices in a mixture of 1 cup water and 1 tablespoon lemon juice to prevent them from discoloring.
5 square (5 oz total) unsweetened chocolate, chopped
1/3 cup margarine or butter
1 cup sugar
2 beaten eggs
1 tsp. vanilla
1/2 cup all-purpose flour
Pecan halves (optional)
Vanilla Icing (optional)
Milk Chocolate (optional)
Whole hazelnuts (optional)
In a heavy medium saucepan melt the unsweeted chocolate with margarine or butter over low heat till smooth, stirring constantly. Remove from heat. Stir in sugar, eggs, and vanilla. Using a wooden spoon, lighlty beat the mixture just till combined. Stir in flour. Line 1 3/4 inch muffin pans with 1 3/4 inch paper baking cups. Spoon batter into bake cups, spreading so that the tops are smooth. If desired, top with a pecan half. Bake in a 350░ oven for 10 to 12 minutes or till edges are set. (Centers should be soft.) Transfer tarts, in the paper baking cups, to a wire rack to cool. If making ahead, store in a covered container for up to 24 hours at room temperature. Or, transfer to a freezer container and freeze for up to 1 month. Thaw at room temperature before decorating. To decorate, spoon Vanilla Icing into a pastry bag, fitted with a small round tip. Pipe icing atop cooled tarts. Or, drizzle icing atop cooled tarts with a spoon. For chocolate-dipped hazelnuts, melt milk chocolate in a small heavy saucepan over low heat till smooth, stirring constantly. Remove from heat. Working quickly, use your thumb and forefinger to dip hazelnuts, one at a time, in the melted chocolate. Cover about half of each nut with chocolate. Transfer to a piece of wax paper to dry. Attach dry, dipped nuts to tarts with a dab of icing or melted chocolate. Makes 30 tarts.
1 171/4 oz package frozen puff pastry (2 sheets)
1/3 cup peach or apricot all fruit spread or preserves
1 tsp. finely shredded lemon peel
1 cup peeled and finely chopped peaches (about 2)
1 cup blueberries
1 8 oz package cream cheese, softened
1/4 cup packed brown sugar
1 tsp. vanilla
Powdered sugar
Thaw and unfold puff pastry sheets onto a lightly floured surface. Using a floured, 2 inch heart shaped cookie cutter or a sharp small knife and a heart pattern. cut pastry into about 45 heart shapes (do not reroll scraps). Place pastry hearts on an ungreased baking sheet. Bake in a 375░ oven for 10 to 12 minutes or till puffed and golden. Cool on a wire rack. If desired, store, tightly covered, at room temperature for up to 12 hours. In a small saucepan combine fruit spread or preserves and lemon peel. Heat and stir till melted; cool. In a large mixing bowl combine peaches and blueberries. Add spread or preserves mixture and gently toss to combine; set aside. In a medium mixer bowl beat cream cheese, brown sugar, and vanilla with an electric mixer on medium-high speed till fluffy. To assemble pastries, with a serrate knife, cut pastry heats in half horizontally. Spread each of the bottom halves with about 1 teaspoon cream cheese mixture. Top each with a spoonful of fruit mixture and pastry top. Serve immediately or cover and chill for up to 4 hours. Just before serving, dust with powdered sugar. Makes about 45 pastries.
1 Tbsp. chopped crystallized ginger
1/4 cup slivered almonds or pine nuts
2 Tbsp. apricot preserves
Peanut Butter
1/3 cup coconut
1/3 cup chunky peanut butter
Apple-walnut
1/3 cup apple butter
1/4 cup chopped walnuts
Prepare desired filling by combining all the ingredients for the desired filling in a small bowl. To core apples, use an apple corer or the rounded tip of a vegetable peeler. Puch corer or peeler most of the way through the apple center, but so not cut through the other end; turn corer or peeler to loosen the upper part of the core. Remove and discard core. Enlarge hole slightly at top of the apple for filling. Using a vegetable peeler or paring knife, remove the peel from the rop half of each apple. If desire, with the tines of a fork, score the peeled apple. Place apples in an 8x8x2 inch baking dish. Spoon filling into center of each apple. Add cider, juice, or wine to the dish. Bake, covered, in a 350░ oven about 45 minutes or till fork tender. Transfer apples to dessert dishes; spoon liquid in dish over apples. Serve warm with whipped cream, yogurt, cream, or frozen yogurt; sprinkle with nutmeg. Serves 4.
1/2 cup sugar
1 Tbsp. cornstarch
1 1/2 tsp. finely shredded lemon peel
3 Tbsp. lemon juice
3 Tbsp. water
3 beaten egg yolks
1/4 cup unsalted butter or lightly salted butter, cut into four pieces
Nonstick spray coating
1 Pastry Sheet
1/4 cup apple jelly
2 tsp. water
2 to 2 1/2 cups fresh red, yellow, and/or black raspberries and/or blackberries
For lemon curd filling, in a small saucepan stir together sugar, cornstarch. Sitr in the lemon peel, lemon juice, and the 3 tablespoons water. Cook and stir over medium heat till thickened and bubbly. Slowly stir half of the lemon micture into the 3 beaten egg yolks. Then reutrn all of the egg yolk mixture to the sauce pan. Cook and stir till mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Add butter all at once, stirring till completely melted. Cover surface with plastic wrap. Chill at least 1 hour or for up to 48 hours. Spray nonstick coating onto a 9 inch round tart pan with removeable bottom. Roll all of the Pastry between 2 sheets of waxed paper to an 11 inch circle. Remove top paper. Carefully invert pastry into a 9 inch tart pan. Remove remaining waxed paper while easing pastry into pan. If needed, trim pastry even with rim of pan. Using the tines of a fork, generously prick the bottom and sides of the pastry. Line pastry shell with a double thickness of foil. Bake in a 375░ oven for 7 minutes. Remove foil. Bake for 9 to 10 minutes more or till golden. Completely cool pastry shell in pan on a wire rack. In a small saucepan heat and stir apple jelly and the 2 teaspoons of water till melted. Cool slightly. Gently wash berries; drain atop several layers of paper towels till dry. This keeps berries from watering when placed atop tart filling. Spread the lemon curd filling into the pastry shell. Top with berries. With a pastry bruch, brush berries gently with the slightly cooled jelly. Loosen and remove sides of pans and bottoms, if desired. Serve immediately or cover and chill tart for up to 4 hours. Makes 8 servings.in half to serve. Makes 8 servings.
1 sheet frozen puff pastry
1 package (6 oz) semi-sweet chocolate chips
1/4 cup chopped walnuts
Confectioner's sugar
Thaw pastry 30 minutes. Preheat oven to 425°. On a lightly floured surface, roll pastry to a 12 inch suqare; cut into four 6 inch squares. In the center of each square, place 1/4 cup chocolate chips and 1 tablespoon walnuts. Bring pastry corner together just above chocolate; twist and turn. Fan out corners. Place on ungreased baking sheet. Bake 10 to 15 minutes or until golden brown. Let stand at least 10 minutes. Sprinkle with confectioner's sugar and serve. Makes 4 individual servings.
3/4 cup all purpose flour
3/4 cup (packed) golden brown sugar
1/2 cup old-fashioned oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup finely chopped walnuts
1 1/2 pounds Golden Delicious apples, peeled, cored, cut into 1/2 inch pieces (about 4 cups)
3/4 pund rhubarb, cut into 1/2 inch pieces(about 3 cups)
3 tablespoons sugar
2 teaspoons all purpose flour
1/2 teaspoon vanilla extractFor topping: Mix first 5 ingredients in medium bowl. Rub in butter until mixture begins to clump together. Mix in nuts. For Filling: Preheat oven to 400 dgrees. Combine apples, rhubarb, sugar, flour, and vanilla extract in large bowl and toss to coat. Transfer apple mixture to 8x8x2-inch glass baking dish. Sprinkle topping evenly over fruin. Bake until fruit is tender when pierced with knife and topping is crisp, covering with foil if topping is browning too quickly, about 45 minutes. Cool 20 minutes. Serve warm with vanilla ice cream.2 cups whole milk
2 cups whipping cream
1 1/4 cups (packed light brown sugar
6 large egg yolks
1 teaspoon vanilla extract
Combine milk and cream in heavy medium saucepan. Bring just to simmer. Remove from heat. Place sugar in heavy large saucepan. Stir over medium heat until sugar melts (some soft lumps will remain) and is deep brown, about 5 minutes. Whisk in hot milk mixture. Stir over low heat until caramel bits melt, about 5 minutes (mixture may look curdled). Whisk yolks in large bowl to blend. Gradually whisk in brown sugar mixture. Return mixture to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Cool. Mix in vanilla. Puree custard in batches in blender until very smooth. Refrigerate until cold, at least 1 hour or overnight. Process custard in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze until firm. (Ice cream can be prepared 3 days ahead. Keep frozen.) Serves 8.1/4 cup (1/2 stick) unsalted butter
3 12 ounce baskets small strawberries, hulled, quartered
1/3 cup honey
Additional honey
Strawberry blossoms or other small nonpoisonous flowers (optional)For Crust: Preheat oven to 350 degrees. Wrap outside of 10 inch diameter springform pan with 2 1/2 inch high sides with foil. Bring butter and honey to boil in heavy small saucepan, stirring occasionally. Remove from heat. Finely grind vanilla wafers in processor. Add butter mixture and process until nuts are finely chopped. Press mixture onto bottom and 1 inch up sides of prepared pan. Bake crust until golden, about 12 minutes. Transfer to rack and cool. Reduce oven temperature 325 degrees.
For Filling: Using electric mixer, beat cream cheese and ricotta cheese in large bowl until smooth. Mix in sugar and honey. Add eggs 1 at a time, beating well after each addition. Mix in vanilla and lemon extracts. Pour filling into crust. Bake pie until puffed, golden and center moves only slightly when pan is gently shaked, about 1 hour 10 minutes. Transfer to rack and cool completely.
For Compote: Mix quartered strawberries and 1/3 cup honey in large bowl. Run small sharp knife around sidesof pan to loosen pie. Release pan sides. Drizzle additional honey over pie in zigzag pattern. Transfer pie to serving platter. Using slotted spoon, transfer some of strawberry compote to top of pie, if desired. Garnish pie with strawberry blossoms, if desired. Cut pie into wedges and serve with remaining strawberry compote. Serves 12.6 tablespoons sweet dessert wine (such as late-harvest Riesling)
6 tablespoons sugar
3 tablespoons fresh lemon juice
1 tablespoon brandy
1 teaspoon (packed) grated lemon peel
Generous pinch of ground nutmeg
1 cup chilled shipping cream
Fresh raspberries (optional)Stir wine, sugar, lemon juice, brandy, lemon peel and nutmeg in medium bowl. Let mixture stand at room temperature to allow flavors to blend, stirring occasionally, about 2 hours. Beat cream in large bowl until very stiff peaks form. Gently fold in wine mixture, 2 tablespoons at a time. Spoon syllabub into 4 coupes or wineglasses. Garnish with fresh raspberries, if desired, and serve. Serves 4.4 cups(1 lb.) walnuts, finely chopped
2 cups sugar
1 tsp. ground cinnamon
1 1/4 cups margarine or butter melted
1 16 oz. package frozen phyllo dough(about twenty 18x14 inch sheets, thawed
1 cup water
1/4 cup honey
1/2 tsp. finely shredded lemon peel
2 tablespoons lemon juice
2 inches sitck cinnamon
For filling, in a large mixing bowl stir together chopped walnuts, 1/2 cup of the sugar, and ground cinnamon. Set aside. Brush bottom of a 15x10x1 inch baking pan with some of the melted margarine or butter. Unfold phyllo dough. Keep phyllo dough covered, removing sheets as you need them. Layer one-fourth (about 5) of the phyllo sheets in the pan, generously brushing each sheet with melted margarine or butter as you layer, and allowing phyllo to extend up the sides of the pan. Sprinkle about 1 1/2 cups of the filling on top of the phyllo. Repeat layering the phyllo sheets and filling twice. Layer reamining phlyoo sheets atop the third layer of filling, brushing each sheet with margarine or butter before adding the next phyllo sheet. Drizzle reamining margarine or butter over the top layers. Trim edges of phyllo to fit the pan. Using a sharp knife, cut through all the layers to make 60 diamond-, triangle-, ot square-shaped pieces. Bake in a 325 degrees oven for 35 to 45 minutes ot till golden. Slightly cool baklava in the pan on a wire rack. Meanwhile, for syrup, in a medium saucepan stir together the remaining 1 1/2 cups sugar, water, honey, lemon peel, lemon juice, and stick cinnamon. Bring to boiling; reduce heat. Simmer, uncovered for 20 minutes. Remove cinnamon. Pour honey mixture over slightly cooled baklava in the pan. Cool completely. If desired, serve on a grape-leaf-lined platter. Makes about 60 pieces.1 1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1 1/3 cups sugar (divided)
1/3 cup margarine , melted
1 12 oz package cranberries
1 tablespoon frozen orange juice concentrate, thawed
1 teaspoon vanilla
3 egg whites
1 cup whipping cream
Stir together crumbs, pecans, 1/4 cup of the sugar, and margarine; press onto bottom and 2 inches up sides of an 8-inch springform pan. Chill. Set aside 3/4 cup of the cranberries for glaze. In a food processor bowl process remaining cranberries till coarsely ground. (Or, finely chop using a knife.) In a large bowl combine ground cranberries, 3/4 cup sugar, the juice concentrate, and vanilla. Set aside. In a medium mixing bowl beat egg whites to soft peaks with an electice mixer on slow to medium speed. Gradually add the remaining 1/3 cup sugar, beating to stiff peaks; fold into ground cranberry mixture. Beat whipping cream to soft peaks with an electric mixer on slow to medium speed; fold into ground cranberry mixture. Spread in crust. Cover; freeze firm. To serve, use a spatula to loosen torte from pan; remove from pan. Spoon Cranberry Glaze over each serving. Serves 12.
Cranberry Glaze: In a small saucepan stir together 1/2 cup sugar and 1 tablespoon cornstarch; stir in 1/2 cup water and the 3/4 cup reserved cranberries. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Cover surface with plastic wrap. Cool, but do not chill.
