CHOCO-OAT-PECAN COOKIES
INGREDIENTS:
1 cup butter or margarine
1 cup (packed) dark brown sugar
1/2 cup plus 2 tablespoons sugar
2 large eggs
1 teaspoon vanilla extract
2 cups plus 2 tablespoons all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups quick-cooking oats
14 ounces semi-sweet chocolate chips
1 cup chopped pecans
DIRECTIONS:
Preheat oven to 350 degrees. Lightly grease 2 heavy large
baking sheets. Beat margarine and both sugars in large bowl
until fluffy and well blended. Beat in eggs 1 at a time, the
vanilla. Sift flour, baking soda and salt over margarine
mixture and stir to blend. Mix in oats, the chocolate chips
and pecans. Working in batches, drop dough by rounded
tablespoonfuls onto prepared sheets. Bake cookies until golden
brown, about 14 minutes. Transfer cookies to racks and cool
completely.
Start Saving Today!
Feb 23, 2010
Strawberry and Banana Popsicles
Strawberry and Banana Popsicles
1 basket strawberries, hulled
1 ripe banana
1/2 c. orange juice
1/2 c. milk
2 tbsp. sugar
10 (3 oz.) paper cups
10 popsicle sticks
Put strawberries, banana, orange juice and milk all in a blender and blend until mixture is smooth. Add sugar or honey. Pour mixture into paper cups, leaving 1/4 inch from top to allow for expansion while it is freezing. Freeze for 1 hour, then put popsicle stick in center. Continue freezing until totally frozen. Tear away paper cups when you are ready to eat.
1 basket strawberries, hulled
1 ripe banana
1/2 c. orange juice
1/2 c. milk
2 tbsp. sugar
10 (3 oz.) paper cups
10 popsicle sticks
Put strawberries, banana, orange juice and milk all in a blender and blend until mixture is smooth. Add sugar or honey. Pour mixture into paper cups, leaving 1/4 inch from top to allow for expansion while it is freezing. Freeze for 1 hour, then put popsicle stick in center. Continue freezing until totally frozen. Tear away paper cups when you are ready to eat.
Creamy Pumpkin Pie
Creamy Pumpkin Pie
4 cups fresh pumpkin, cooked and mashed
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) deep dish pie crust
Preheat oven to 425 degrees F (220 degrees C.)
In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.
4 cups fresh pumpkin, cooked and mashed
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) deep dish pie crust
Preheat oven to 425 degrees F (220 degrees C.)
In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.
Chocolate and Peanut Butter Ribbon Dessert
Chocolate & Peanut Butter Ribbon Dessert
2/3 cup Oreo Baking Crumbs
2 Tbsp. non-hydrogenated margarine, melted
1 pkg. (250 g) Philadelphia Cream Cheese, softened
1/2 cup Kraft Peanut Butter
1/2 cup sugar
2 tsp. vanilla
3 cups thawed Cool Whip Whipped Topping
2 squares Baker's Semi-Sweet Chocolate, melted
Combine crumbs and margarine (setting aside 1 Tbsp. of
crumbs for topping); press onto bottom of foil-lined
9x5-inch loaf pan.
Mix cream cheese, peanut butter, sugar and vanilla
with electric mixer on medium speed until well
blended. Gently stir in the whipped topping. Spoon 1/2
cup of the cream cheese mixture into small bowl.
Stir in melted chocolate until well blended; set
aside.
Spoon half of the remaining cream cheese mixture over
crust. Top evenly with chocolate mixture; cover with
remaining cream cheese mixture.
Freeze 4 hours or overnight until firm. Invert onto
plate. Remove foil, then re-invert onto serving
platter so that crumb layer is on bottom. Sprinkle
with reserved 1 Tbsp. crumbs.
2/3 cup Oreo Baking Crumbs
2 Tbsp. non-hydrogenated margarine, melted
1 pkg. (250 g) Philadelphia Cream Cheese, softened
1/2 cup Kraft Peanut Butter
1/2 cup sugar
2 tsp. vanilla
3 cups thawed Cool Whip Whipped Topping
2 squares Baker's Semi-Sweet Chocolate, melted
Combine crumbs and margarine (setting aside 1 Tbsp. of
crumbs for topping); press onto bottom of foil-lined
9x5-inch loaf pan.
Mix cream cheese, peanut butter, sugar and vanilla
with electric mixer on medium speed until well
blended. Gently stir in the whipped topping. Spoon 1/2
cup of the cream cheese mixture into small bowl.
Stir in melted chocolate until well blended; set
aside.
Spoon half of the remaining cream cheese mixture over
crust. Top evenly with chocolate mixture; cover with
remaining cream cheese mixture.
Freeze 4 hours or overnight until firm. Invert onto
plate. Remove foil, then re-invert onto serving
platter so that crumb layer is on bottom. Sprinkle
with reserved 1 Tbsp. crumbs.
JELL-O Rocky Road Ice Cream Shop Pie
JELL-O Rocky Road Ice Cream Shop Pie
Serves: 8
1-1/4 cups Oreo Baking Crumbs
1/4 cup butter, melted
1-1/2 cups cold milk
1 pkg. (4-serving size) Jell-O Chocolate Instant
Pudding
2 cups thawed Cool Whip Whipped Topping
1/2 cup each: Baker's Miniature Semi-Sweet Chocolate
Chips, JET- PUFFED Mini Marshmallows and chopped nuts
Mix baking crumbs and butter in 9-inch pie plate until
well blended; press firmly onto bottom and up side of
pie plate.
Pour milk into large bowl. Add dry pudding mix; beat
with wire whisk 2 min. or until well blended. Let
stand 3 to 5 min. or until slightly thickened. Gently
stir in whipped topping, chocolate chips, marshmallows
and nuts. Spoon into crust.
Freeze pie 6 hours or overnight until firm. Remove
from freezer; let stand at room temperature about 10
min. to soften before serving.
Store leftover pie in freezer.
Serves: 8
1-1/4 cups Oreo Baking Crumbs
1/4 cup butter, melted
1-1/2 cups cold milk
1 pkg. (4-serving size) Jell-O Chocolate Instant
Pudding
2 cups thawed Cool Whip Whipped Topping
1/2 cup each: Baker's Miniature Semi-Sweet Chocolate
Chips, JET- PUFFED Mini Marshmallows and chopped nuts
Mix baking crumbs and butter in 9-inch pie plate until
well blended; press firmly onto bottom and up side of
pie plate.
Pour milk into large bowl. Add dry pudding mix; beat
with wire whisk 2 min. or until well blended. Let
stand 3 to 5 min. or until slightly thickened. Gently
stir in whipped topping, chocolate chips, marshmallows
and nuts. Spoon into crust.
Freeze pie 6 hours or overnight until firm. Remove
from freezer; let stand at room temperature about 10
min. to soften before serving.
Store leftover pie in freezer.
French Silk Pie
French Silk Pie
French Silk Pie
1/2 cup butter or margerine (1 stick)
3/4 cup sugar
1 square baking chocolate, melted
1 teaspoon vanilla
2 eggs
1 baked pastry shell
1 cup heavy cream, whipped
1/2 cup chopped pecans
Cream butter until fluffy, add sugar and melted
chocolate, and vanilla.
Continue beating until light and creamy. Add eggs one
at a time, beating 3 minutes after each addition (this
is a very important step, as it will keep the
ingredients light and fluffy.) Pour into a cooled pie
shell.
Chill at least 3 hours.
Whip the cream until it stays in the bowl when bowl is
tipped. Cut the pie into serving pieces and place on
plates, Put a swirl of whipped cream on each piece and
sprinkle with chopped nuts.
French Silk Pie
1/2 cup butter or margerine (1 stick)
3/4 cup sugar
1 square baking chocolate, melted
1 teaspoon vanilla
2 eggs
1 baked pastry shell
1 cup heavy cream, whipped
1/2 cup chopped pecans
Cream butter until fluffy, add sugar and melted
chocolate, and vanilla.
Continue beating until light and creamy. Add eggs one
at a time, beating 3 minutes after each addition (this
is a very important step, as it will keep the
ingredients light and fluffy.) Pour into a cooled pie
shell.
Chill at least 3 hours.
Whip the cream until it stays in the bowl when bowl is
tipped. Cut the pie into serving pieces and place on
plates, Put a swirl of whipped cream on each piece and
sprinkle with chopped nuts.
Chocolate Creme Tart with Deep Chocolate Crust
Chocolate Creme Tart with Deep Chocolate Crust
Crust:
Butter spray
2 cups chocolate wafer crumbs (Oreo is one brand)
4 Tbl butter, melted
Preheat oven to 350 degrees. Spray a 9-inch spring
form pan with butter spray. Pour crumbs in pan along
with melted butter. Combine the mixture with a fork
until well blended. Press the mixture with your
fingers along the sides of the pan up the edge about
an inch and along the bottom to make a crust. Bake for
6 minutes. Set aside to cool.
While it's baking, prepare the filling.
Filling:
12 oz. mascarpone cheese
8 oz. bittersweet chocolate cut into bits and melted.
(Use good
chocolate. Ghirardelli is one brand.)
2 tsp pure vanilla
2 Tbl strong brewed coffee
Mix all of these ingredients with a spoon or your
mixer on low speed.
You need to do this while the chocolate is HOT. Be
sure to keep mixing until the mixture is completely
brown and no white streaks of mascarpone remain. Now
pour the filling in the cooled crust and put the tart
in your refrigerator. It needs to be in the
refrigerator at least an hour to firm up. After an
hour you'll need to cover it with plastic wrap so it
doesn't get a film on top of the tart. You can do this
up to a day ahead. If you want to decorate your tart,
you can cut a decoration out of paper (stencil) or use
a commercially made stencil and place it on the tart
before serving and sprinkle on powdered sugar. Then
carefully remove the stencil. This will make a pretty
design. For the 4th of July I put a large star stencil
on top.
Here's the most important hint for good flavor. Take
the tart out of the refrigerator about an hour ahead
of serving. This tart tastes so much richer when it's
just slightly cool and not COLD.
Crust:
Butter spray
2 cups chocolate wafer crumbs (Oreo is one brand)
4 Tbl butter, melted
Preheat oven to 350 degrees. Spray a 9-inch spring
form pan with butter spray. Pour crumbs in pan along
with melted butter. Combine the mixture with a fork
until well blended. Press the mixture with your
fingers along the sides of the pan up the edge about
an inch and along the bottom to make a crust. Bake for
6 minutes. Set aside to cool.
While it's baking, prepare the filling.
Filling:
12 oz. mascarpone cheese
8 oz. bittersweet chocolate cut into bits and melted.
(Use good
chocolate. Ghirardelli is one brand.)
2 tsp pure vanilla
2 Tbl strong brewed coffee
Mix all of these ingredients with a spoon or your
mixer on low speed.
You need to do this while the chocolate is HOT. Be
sure to keep mixing until the mixture is completely
brown and no white streaks of mascarpone remain. Now
pour the filling in the cooled crust and put the tart
in your refrigerator. It needs to be in the
refrigerator at least an hour to firm up. After an
hour you'll need to cover it with plastic wrap so it
doesn't get a film on top of the tart. You can do this
up to a day ahead. If you want to decorate your tart,
you can cut a decoration out of paper (stencil) or use
a commercially made stencil and place it on the tart
before serving and sprinkle on powdered sugar. Then
carefully remove the stencil. This will make a pretty
design. For the 4th of July I put a large star stencil
on top.
Here's the most important hint for good flavor. Take
the tart out of the refrigerator about an hour ahead
of serving. This tart tastes so much richer when it's
just slightly cool and not COLD.
Chocolate Caramel Cream Pie
Chocolate Caramel Cream Pie
8 tablespoons unsalted butter
2 cups finely crushed chocolate wafer cookies (about 5
ounces)
2 tablespoons Cognac
5 ounces bittersweet chocolate, finely chopped
4 large egg yolks
2/3 cup plus 2 tablespoons dark brown sugar
1 tablespoon cornstarch
1/8 teaspoon salt
2 cups plus 2 tablespoons heavy cream
1 cup plus 2 tablespoons whole milk
1 1/2 teaspoons pure vanilla extract
1 tablespoon cocoa powder
Make the crust: Preheat oven to 350� F. Melt 4
tablespoons of butter. Stir the crushed cookie crumbs,
melted butter, and Cognac in a medium- size bowl.
Press the crumb mixture into the bottom and all around
the sides of a pie pan. Bake for 10 minutes, remove
from oven, and cool completely on a wire rack.
Make the pudding: Place the chocolate in a large bowl
and set aside.
Whisk the egg yolks, 2/3 cup brown sugar, cornstarch,
and salt in a medium bowl and set aside. Heat 1/2 cup
plus 2 tablespoons cream, milk, and remaining butter
in a medium saucepan over medium-high heat until the
mixture just begins to boil. Remove from heat and,
whisking continuously, gradually add the hot milk to
the egg mixture. Return the milk-and-egg mixture to
the saucepan and, whisking continuously, cook over
medium heat until mixture comes to a boil. Cook for 1
more minute, whisking continuously, and stir in 1
teaspoon vanilla extract. Remove from heat and strain
the pudding into the bowl with the chocolate. Let sit
for 2 minutes and fold the chocolate into the pudding
with a spatula. Cool to room temperature.
Finish the pie: Pour Caramel Sauce into the bottom of
the piecrust and refrigerate for 10 minutes. Spread
the pudding over the caramel and chill for 2 hours.
Beat the remaining cream, brown sugar, vanilla, and
the cocoa powder in a large bowl until stiff peaks
form. Top the pudding with the cream and refrigerate
overnight.
Caramel Sauce:
3/4 cups sugar
1/4 cup heavy cream
1 tablespoon unsalted butter
Combine sugar and 1/4 cup water in a small saucepan
over medium heat, stirring occasionally until the
sugar dissolves. Increase the temperature to medium
high and cook until the caramel reaches an amber
color. Remove pan from heat and stir in cream. Add the
butter and stir until smooth.
If using for the Chocolate Caramel Cream Pie, cool
until caramel is slightly thickened but still a bit
warm before using. For other uses, store refrigerated
in an airtight container for up to 3 weeks.
Reheat until just warm in a hot water bath or microwave.
8 tablespoons unsalted butter
2 cups finely crushed chocolate wafer cookies (about 5
ounces)
2 tablespoons Cognac
5 ounces bittersweet chocolate, finely chopped
4 large egg yolks
2/3 cup plus 2 tablespoons dark brown sugar
1 tablespoon cornstarch
1/8 teaspoon salt
2 cups plus 2 tablespoons heavy cream
1 cup plus 2 tablespoons whole milk
1 1/2 teaspoons pure vanilla extract
1 tablespoon cocoa powder
Make the crust: Preheat oven to 350� F. Melt 4
tablespoons of butter. Stir the crushed cookie crumbs,
melted butter, and Cognac in a medium- size bowl.
Press the crumb mixture into the bottom and all around
the sides of a pie pan. Bake for 10 minutes, remove
from oven, and cool completely on a wire rack.
Make the pudding: Place the chocolate in a large bowl
and set aside.
Whisk the egg yolks, 2/3 cup brown sugar, cornstarch,
and salt in a medium bowl and set aside. Heat 1/2 cup
plus 2 tablespoons cream, milk, and remaining butter
in a medium saucepan over medium-high heat until the
mixture just begins to boil. Remove from heat and,
whisking continuously, gradually add the hot milk to
the egg mixture. Return the milk-and-egg mixture to
the saucepan and, whisking continuously, cook over
medium heat until mixture comes to a boil. Cook for 1
more minute, whisking continuously, and stir in 1
teaspoon vanilla extract. Remove from heat and strain
the pudding into the bowl with the chocolate. Let sit
for 2 minutes and fold the chocolate into the pudding
with a spatula. Cool to room temperature.
Finish the pie: Pour Caramel Sauce into the bottom of
the piecrust and refrigerate for 10 minutes. Spread
the pudding over the caramel and chill for 2 hours.
Beat the remaining cream, brown sugar, vanilla, and
the cocoa powder in a large bowl until stiff peaks
form. Top the pudding with the cream and refrigerate
overnight.
Caramel Sauce:
3/4 cups sugar
1/4 cup heavy cream
1 tablespoon unsalted butter
Combine sugar and 1/4 cup water in a small saucepan
over medium heat, stirring occasionally until the
sugar dissolves. Increase the temperature to medium
high and cook until the caramel reaches an amber
color. Remove pan from heat and stir in cream. Add the
butter and stir until smooth.
If using for the Chocolate Caramel Cream Pie, cool
until caramel is slightly thickened but still a bit
warm before using. For other uses, store refrigerated
in an airtight container for up to 3 weeks.
Reheat until just warm in a hot water bath or microwave.
Gushing _Mocha Java-Lava Cakes
Mocha Java-Lava Cakes
1/4 cup heavy cream
1 teaspoon instant espresso powder
3 tablespoons butter
3 ounces semisweet chocolate, coarsely chopped
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
2 eggs (room temperature)
1/4 cup granulated sugar
Confectioners' sugar
Vanilla ice cream
Preheat oven to 400 degrees F.
Butter and flour four 6-ounce custard cups.
Mix cream and espresso powder in small saucepan. Bring
to simmering over medium-low heat, stirring to
dissolve powder. Add butter and chocolate. Stir until
melted and smooth. Remove from heat.
Stir in vanilla extract and flour.
Beat eggs and sugar in bowl on high until light and
fluffy, 2 minutes. Stir in chocolate mixture. Pour
into cups. Place in 9-inch square pan. Bake for about
12 minutes or just until cakes are set and
instant-read thermometer inserted in cakes registers
160 degrees F. With oven mitts, remove pan from oven.
Remove cups from pan. Let stand 1 minute.
Run small spatula around side of each cup. Invert
cakes onto individual dessert plates. Remove cups.
(Unmold immediately or cakes will stick.) Leave cups
over cakes to keep warm, if desired.
Dust with confectioners' sugar and serve with vanilla
ice cream, if desired.
1/4 cup heavy cream
1 teaspoon instant espresso powder
3 tablespoons butter
3 ounces semisweet chocolate, coarsely chopped
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
2 eggs (room temperature)
1/4 cup granulated sugar
Confectioners' sugar
Vanilla ice cream
Preheat oven to 400 degrees F.
Butter and flour four 6-ounce custard cups.
Mix cream and espresso powder in small saucepan. Bring
to simmering over medium-low heat, stirring to
dissolve powder. Add butter and chocolate. Stir until
melted and smooth. Remove from heat.
Stir in vanilla extract and flour.
Beat eggs and sugar in bowl on high until light and
fluffy, 2 minutes. Stir in chocolate mixture. Pour
into cups. Place in 9-inch square pan. Bake for about
12 minutes or just until cakes are set and
instant-read thermometer inserted in cakes registers
160 degrees F. With oven mitts, remove pan from oven.
Remove cups from pan. Let stand 1 minute.
Run small spatula around side of each cup. Invert
cakes onto individual dessert plates. Remove cups.
(Unmold immediately or cakes will stick.) Leave cups
over cakes to keep warm, if desired.
Dust with confectioners' sugar and serve with vanilla
ice cream, if desired.
Raspberry Cheesecake Shake
Raspberry Cheesecake Shake
Prep: 10 minutes
Ingredients
1 12-ounce package frozen unsweetened red raspberries, thawed
1 3-ounce package cream cheese, softened
1/4 teaspoon almond extract
1 quart vanilla ice cream, softened
2 12-ounces cans or bottles cream soda
Fresh raspberries (optional)
Directions
1. In a blender combine the raspberries, cream cheese, almond extract, half the ice cream,
and 1/2 cup of the cream soda. Cover and blend until smooth.
2. Divide blended mixture among six tall 16-ounce chilled glasses. Add a scoop of the remaining ice cream to each shake.
Top each shake with remaining cream soda. Top shake with fresh raspberries. Serve immediately.
Prep: 10 minutes
Ingredients
1 12-ounce package frozen unsweetened red raspberries, thawed
1 3-ounce package cream cheese, softened
1/4 teaspoon almond extract
1 quart vanilla ice cream, softened
2 12-ounces cans or bottles cream soda
Fresh raspberries (optional)
Directions
1. In a blender combine the raspberries, cream cheese, almond extract, half the ice cream,
and 1/2 cup of the cream soda. Cover and blend until smooth.
2. Divide blended mixture among six tall 16-ounce chilled glasses. Add a scoop of the remaining ice cream to each shake.
Top each shake with remaining cream soda. Top shake with fresh raspberries. Serve immediately.
Subscribe to:
Posts (Atom)