Famous Chocolate Wafer Refrigerator Roll
1 1/2 cups heavy cream
1 tablespoon instant espresso powder
1 tablespoon sugar
44 Famous Chocolate Wafers
1/4 cup finely chopped hazelnuts, toasted
1/4 cup crushed Famous Chocolate Wafers
Lightly grease a 6-cup loaf pan, and line with two large pieces of
overlapping plastic wrap, letting the excess hang over the edges.
In a bowl, combine the cream, espresso powder and sugar. Whip until the
cream holds firm peaks. Spoon two-thirds of the whipped cream into the loaf
pan. Tap the pan firmly on the counter to even the cream and eliminate any
air bubbles.
Starting at the short side of the pan, arrange 11 cookies in the cream,
standing them on their edges in a row. Do the same with a second row,
slightly overlapping with the first row. Continue with remaining cookies for
a total of four rows.
Press on the cookies gently. Cover with the remaining cream. Smooth with a
spatula, pressing gently to make sure that any gaps between the cookies are
filled. Tap the pan on the counter to eliminate air bubbles.
Cover with the excess plastic wrap, and refrigerate for at least 24 hours,
preferably 48 hours. When ready to serve, peel the plastic wrap from the top
and gently tug to loosen the cake. Set a cutting board on top of the pan,
and invert the cake onto the board. Lift the pan off, and gently peel away
the plastic wrap. Mix the nuts and crumbs, and sprinkle over the top. Slice
with a warm knife.
Serves eight
Start Saving Today!
Oct 26, 2009
Original Hot Brown
1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
6 tablespoons grated Parmesan cheese
1 egg, beaten
2 tablespoons heavy cream
salt and pepper to taste
2 pounds sliced roasted turkey
1 tomato, thinly sliced
8 slices white bread, toasted
1/4 cup grated Parmesan cheese
8 slices crispy bacon
Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream.
Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese.
Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.
1/2 cup all-purpose flour
3 cups milk
6 tablespoons grated Parmesan cheese
1 egg, beaten
2 tablespoons heavy cream
salt and pepper to taste
2 pounds sliced roasted turkey
1 tomato, thinly sliced
8 slices white bread, toasted
1/4 cup grated Parmesan cheese
8 slices crispy bacon
Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream.
Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese.
Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.
German Chocolate Upside Down Cake
German Chocolate Upside Down Cake
1 German chocolate cake mix
1 cup flaked coconut
1/2 cup butter
1 cup chopped pecans
8 ounces cream cheese
1 pound confectioners' sugar.
Grease and flour 9- by 13-inch pan. Preheat oven to 325 degrees.
Sprinkle coconut and pecans evenly over the bottom of the prepared
pan. Prepare cake mix following the package directions.
Pour cake batter over the coconut and pecans. Beat together cream
cheese, butter and confectioners' sugar; drop by spoonfuls over the
top of the cake batter.
Bake for about 45 to 50 minutes. A toothpick should come out clean
when inserted into the center of the cake.
Cool the cake in the pan on a rack. To serve, cut into individual
serving-size pieces and using a spatula or cake server, remove from
the pan and turn upside down onto dessert plates.
1 German chocolate cake mix
1 cup flaked coconut
1/2 cup butter
1 cup chopped pecans
8 ounces cream cheese
1 pound confectioners' sugar.
Grease and flour 9- by 13-inch pan. Preheat oven to 325 degrees.
Sprinkle coconut and pecans evenly over the bottom of the prepared
pan. Prepare cake mix following the package directions.
Pour cake batter over the coconut and pecans. Beat together cream
cheese, butter and confectioners' sugar; drop by spoonfuls over the
top of the cake batter.
Bake for about 45 to 50 minutes. A toothpick should come out clean
when inserted into the center of the cake.
Cool the cake in the pan on a rack. To serve, cut into individual
serving-size pieces and using a spatula or cake server, remove from
the pan and turn upside down onto dessert plates.
Crisp Pear Tart
Crisp Pear Tart
1 (7- or 8-inch) flour tortilla
2 tablespoons unsalted butter, at cool room temperature
3 tablespoons sugar
2 medium Bartlett or Anjou pears, peeled, cored and each cut into 12
wedges (about 3/4 pound total)
3 tablespoons apricot preserves
1 tablespoon unsalted pistachio nuts
Preheat oven to 400 F. Line a rimmed baking sheet with a silicone
liner or parchment paper.
Place the tortilla in center of baking sheet, then spread 1
tablespoon of the butter on top of tortilla and sprinkle it with 1
tablespoon of the sugar. Turn tortilla over so buttered side is
facing down.
Beginning at edge of tortilla, arrange the pear wedges in a
concentric circle, with thin edge of each wedge facing tortilla's
center. Create another slightly overlapping circle, working in toward
center. Add more rows with remaining wedges, ending with a few pear
pieces in center to complete what will look like a large rose. Cut
remaining tablespoon of butter into pieces and use them to dot top of
pears. Sprinkle with the remaining 2 tablespoons sugar.
Bake for 30 minutes or until pear slices are tender and tortilla is
crisp and browned. Remove from oven, set aside for a minute or so,
then lift tart with a spatula and transfer it to a wire rack to cool,
discarding any burned bits around it.
If the apricot preserves are too thick to use as a glaze, heat them
in a microwave oven for about 10 seconds to liquefy them, then spread
or brush them on top of tart.
Cut tart into 4 wedges, sprinkle with the pistachios and serve at
room temperature.
1 (7- or 8-inch) flour tortilla
2 tablespoons unsalted butter, at cool room temperature
3 tablespoons sugar
2 medium Bartlett or Anjou pears, peeled, cored and each cut into 12
wedges (about 3/4 pound total)
3 tablespoons apricot preserves
1 tablespoon unsalted pistachio nuts
Preheat oven to 400 F. Line a rimmed baking sheet with a silicone
liner or parchment paper.
Place the tortilla in center of baking sheet, then spread 1
tablespoon of the butter on top of tortilla and sprinkle it with 1
tablespoon of the sugar. Turn tortilla over so buttered side is
facing down.
Beginning at edge of tortilla, arrange the pear wedges in a
concentric circle, with thin edge of each wedge facing tortilla's
center. Create another slightly overlapping circle, working in toward
center. Add more rows with remaining wedges, ending with a few pear
pieces in center to complete what will look like a large rose. Cut
remaining tablespoon of butter into pieces and use them to dot top of
pears. Sprinkle with the remaining 2 tablespoons sugar.
Bake for 30 minutes or until pear slices are tender and tortilla is
crisp and browned. Remove from oven, set aside for a minute or so,
then lift tart with a spatula and transfer it to a wire rack to cool,
discarding any burned bits around it.
If the apricot preserves are too thick to use as a glaze, heat them
in a microwave oven for about 10 seconds to liquefy them, then spread
or brush them on top of tart.
Cut tart into 4 wedges, sprinkle with the pistachios and serve at
room temperature.
Sugar Cookie Apple Crisp
Sugar Cookie Apple Crisp
2 tablespoons butter, melted and cooled
1/4 cup packed brown sugar
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon allspice
Pinch nutmeg
Pinch salt
6 medium apples, peeled, cored and chopped into bite-sized chunks
1 (14-ounce) package prepared sugar cookie dough, broken into chunks
1/2 cup rolled oats
Heat oven to 375 F. Coat a 9-by-9-inch casserole or deep baking dish
with cooking spray.
In a large bowl, combine the butter, sugar, lemon juice, cinnamon,
allspice, nutmeg and salt. Add the apples and toss to coat. Transfer
apples, using a rubber spatula to scrape bowl's sides, to prepared
casserole dish. Set aside.
In a food processor, combine the cookie dough and oats. Pulse several
times, or until mixture resembles coarse, wet sand. Use your hands to
sprinkle mixture over apples.
Bake for 20 to 25 minutes, or until topping is lightly browned and
apples bubble. Let cool slightly before serving.
Makes 6 servings.
2 tablespoons butter, melted and cooled
1/4 cup packed brown sugar
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon allspice
Pinch nutmeg
Pinch salt
6 medium apples, peeled, cored and chopped into bite-sized chunks
1 (14-ounce) package prepared sugar cookie dough, broken into chunks
1/2 cup rolled oats
Heat oven to 375 F. Coat a 9-by-9-inch casserole or deep baking dish
with cooking spray.
In a large bowl, combine the butter, sugar, lemon juice, cinnamon,
allspice, nutmeg and salt. Add the apples and toss to coat. Transfer
apples, using a rubber spatula to scrape bowl's sides, to prepared
casserole dish. Set aside.
In a food processor, combine the cookie dough and oats. Pulse several
times, or until mixture resembles coarse, wet sand. Use your hands to
sprinkle mixture over apples.
Bake for 20 to 25 minutes, or until topping is lightly browned and
apples bubble. Let cool slightly before serving.
Makes 6 servings.
Cinnamon Baked Apples
Cinnamon Baked Apples
2 cups dried cranberries
1-1/4 cups coarsely chopped walnuts
1 cup packed brown sugar
2 teaspoons ground cinnamon
6 tart apples (such as Gala, Macintosh or Granny Smith), cored and chopped
1 cup water
In a large microwave-safe dish, combine all ingredients. Microwave at
high for 20 minutes or until apples are soft, stirring occasionally.
May be served warm or cold; serve over ice cream, oatmeal, pancakes
or enjoyed as is. Makes about 6 cups.
Per (1/2-cup) serving: 280 calories, 8 grams fat, 2 grams protein, 52
grams carbohydrate, 5 grams fiber, 5 milligrams sodium.
2 cups dried cranberries
1-1/4 cups coarsely chopped walnuts
1 cup packed brown sugar
2 teaspoons ground cinnamon
6 tart apples (such as Gala, Macintosh or Granny Smith), cored and chopped
1 cup water
In a large microwave-safe dish, combine all ingredients. Microwave at
high for 20 minutes or until apples are soft, stirring occasionally.
May be served warm or cold; serve over ice cream, oatmeal, pancakes
or enjoyed as is. Makes about 6 cups.
Per (1/2-cup) serving: 280 calories, 8 grams fat, 2 grams protein, 52
grams carbohydrate, 5 grams fiber, 5 milligrams sodium.
Subscribe to:
Posts (Atom)