Ingredients | Instructions |
Mix
Combine
| In a bowl, mix flour, sugar and butter until the mixture resembles corn meal. Add water combined with vanilla and almond extract. Toss the mixture until mixture is incorporated and form the dough into a ball. Press the dough into a 9 inch flan pan with a removable fluted ring and chill the shell for one hour. Line the shell with wax paper, fill the paper with raw rice, and bake the shell in the lower third of a 400 oven for 7 minutes. Remove the rice and paper carefully and bake the shell for 3 minutes more, or until golden. Transfer shell to a rack and cool. In a bowl, combine well, almonds, sugar, cream, orange flavored liqueur, almond extract and salt and let mixture stand for 15 minutes. Spoon the mixture into shell and bake tart in a 400 oven for 30-40 minutes until top is browned and caramelized. Transfer tart to a rack and let cool. Remove sides of the pan. Transfer tart to a serving plate and cut into wedges. |
Ingredients | Instructions |
| Arrange apples in the bottom of greased 10 x 6 x 2 inch casserole. Sprinkle with cinnamon. Pour lemon juice and syrup over apples. Combine sugar, flour, salt, cut in butter until mixture is consistency of coarse corn meal. Lightly stir in cheese. Put this mixture over apples. Bake uncovered 350 for one hour or until apples are tender. Good served warm or cold. |
Ingredients | Instructions |
| Line the inside of a 9 x 13 pan with 2/3 of the pie crust. Peel, core and slice the apples into a large bowl of cold water with a pinch of salt added (to keep from discoloring). Drain apples in a colander and put into the pastry-lined pan. Make sure the pan is full of sliced apples. Add sugar and sprinkle with cinnamon, flour and a few sprinkles of water. Dot the top with butter. Roll out remaining dough to fit the top of the pan and pinch the edges together. Prick the top crust or make a design. Bake at 450 for 15 minutes, then at 350 for about 35 minutes until the top is lightly browned. Serve very warm with vanilla ice cream and sprinkling with cinnamon. |
Ingredients | Instructions |
| In a food processor, combine the butter, sugar, and salt; process until creamy. Add the vanilla and 6 tbls. of the cocoa. Process, scraping the bowl occasionally, until the mixture forms a smooth paste about 1 minute. Add the flour and turn the machine on and off until just blended. Turn the dough out onto a piece of plastic wrap and press it onto an 8 inch disc. Wrap and chill the dough until firm, about 40 minutes. Roll the dough between 2 sheets of plastic wrap into an 11 inch round about 1/8 inch thick. Peel off the top sheet of plastic and invert the pastry into a 9 1/2 inch tall tart pan with a removable bottom. Press the pastry gently against the fluted side of the pan . (If the dough becomes too soft, refrigerate for 5 to 10 minutes before continuing ). Peel away the plastic wrap and trim the dough even with the top of the pan. Refrigerate until firm, at least 30 minutes or overnight. Preheat the oven to 375. Prick the bottom of the tart shell with a fork. Bake for 12-14 minutes, or until the pastry is dry. Let cool in the pan on a rack. Place the chocolate in a medium heat proof bowl. In a small saucepan, bring the cream to a simmer over moderate heat. Pour the hot cream over the chocolate and let stand for 30 seconds. Stir until the chocolate is melted and smooth. Strain the chocolate cream into the cooled tart shell and spread to form a smooth even layer. Refrigerate until chilled and set, 3 to 5 hours. As soon as the chocolate is firm, cover the tart with plastic wrap. (The recipe can be made 3 days in advance to this point). Use a decorative stencil or a doily over the center of the tart and using a fine strainer, sift the remaining 1 tbls. cocoa over the top. For the best texture and appearance, remove from refrigerator about 30 minutes before serving. Serve with a raspberry sauce on the plate, wedge of the torte, with sweetened whipping cream on top. Garnish with a chocolate leaf and three raspberries. |
Ingredients | Instructions |
Bread Pudding
Sauce
| Preheat oven to 350. Grease a 9 x 13 x 2 inch pan. Mix together 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 - 45 minutes or until set. Remove from pan. For Sauce: Mix together the sugar, butter, egg and vanilla a saucepan over medium heat. Stir together until he sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold. |
Ingredients | Instructions |
| Bake cake according to directions on box. Cool several hours. Cut into pieces, remove from pan, placing in a large bowl. Crumble with a fork into small pieces. Stir 1/2 can cream cheese frosting until softened. Add to crumbled cake and mix well. Take a spoonful of cake and form into a ball, roll in hands until smooth and round. About 1 1/4 - 1 1/2 across. Can use a melon baller or cookie scoop to get same size balls. Place balls on a cookie sheet lined with wax paper. Place n freezer for 1 hour. Can freeze for 2 weeks in tupperware. Melt Wilton fondue chocolate or Wilton chocolate discs in a microwave in a deep bowl. Stir well. Do not overheat or consistency will be thick and hard. Dip top of stick into chocolate and then into cake ball. Dip entire ball in chocolate and hold over bowl, allowing excess chocolate to drip back in bowl. Place cake ball in styrofoam or a box with holes poked in the top for the cake pop to dry, standing up. Can decorate after frosting sets. If chocolate gets to thick, put back in the microwave a few seconds to get a better dipping consistency. If cake pops set out too long, the become soft and are harder to dip into chocolate, Place back in the freezer for 15 minutes and try dipping again. |
Ingredients | Instructions |
| Melt caramels with water. Stir in butter and condensed milk. Stir well until all ingredients are combined. Can refrigerate indefinitely. |
Ingredients | Instructions |
| Boil first four ingredients for five minutes. Pour over popcorn (can used bagged - I used Vics). Toss well. Pour onto 2 buttered pans with sides or a roaster. Bake at 200 for one hour, stirring every 15 minutes. Pour onto wax paper to cool. Break into pieces. Store in an air tight container |
Ingredients | Instructions |
Crust
Filling
| Heat oven to 350. Mix crumbs and butter; press into bottom of 9 inch springform pan. Bake 10 minutes. Beat cream cheese and sugar at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in chips and vanilla. Pour over crust. Bake 45 minutes. Loosen cake from rim of pan; cool before removing from pan. Refrigerate. |
Ingredients | Instructions |
| Sift flour, cocoa powder, and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs, one at a time, then vanilla and almond extracts. Whisk in dry ingredients. Divide batter among ten one-cup ovenproof coffee mugs (about 2/3 cups in each). Top each with 2 Tablespoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least one hour and up to one day. Position rack in center of oven and preheat to 350. Let mugs with batter stand at room temperatures 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes. Can top with ice cream or Espresso Whipped Cream. Espresso Whipped Cream: Combine 1 cup chilled whipping cream, 3 tbls. powdered sugar and 1 tsp. instant espresso or coffee powder in medium bowl; whisk until peaks form. Chill up to one hour. |
Ingredients | Instructions |
| Wash leaves (lemon leaves work best) and dry well with paper towels. Place waxed paper on cookie sheet. In microwave or in double boiler, melt chocolate. Hold leaf by stem and use pastry brush to apply chocolate to underside of leaf. Be careful not to get chocolate on top of leaf. Set leaf in freezer for 5 minutes. Brush leaves with more chocolate and refreeze. Holding stem, carefully peel leaf from chocolate. Chocolate leaves can be stored in refrigerator or freezer until ready to use. |
Ingredients | Instructions |
| In top of double boiler, over boiling water, melt chocolate. In a large bowl, combine melted chocolate, butter and sugar. Cool. Add egg yolks, 2 at a time, beating well after each addition. In a separate bowl, beat 8 egg whites until stiff. Gently fold egg whites into chocolate mixture. Pour 2/3 batter into buttered and floured 9 inch springform pan. Bake at 325 for 35-40 minutes or until wooden pick inserted in center comes out clean. Cool to room temperature (center will fall) and spread remaining batter on top. Refrigerate for at least 8 hours or overnight. Use a hot knife to cut into wedges. Serve with sweetened whipped cream and/or Raspberry sauce. Freezes well. |
Ingredients | Instructions |
Crust
Filling
Topping
| Preheat oven to 425. Crust: Combine crust ingredients in medium bowl and press into 10 inch springform pan. Chill 30 minutes. Filling: Combine cream cheese, sugar, and flour in large bowl. Beat until smooth. Blend in eggs and egg yolks, one at a time. Stir in remaining ingredients and pour into chilled crust. Bake 15 minutes and lower oven temperature to 225. Bake until firm around edges, approximately 1 hour. Refrigerate immediately. Topping: Just before serving, remove cheesecake from pan and place on platter. Brush top of cake with jam. Arrange strawberries, kiwi, and oranges on top, from outer edge to center. Brush jam over fruit. Lightly pat finely chopped nuts around sides of cheesecake. Serves 10. |
Ingredients | Instructions |
| Beat yolks with sugar until mixture is thick, about 4 minutes. Bring cream to boiling point. Slowly trickle hot cream into egg mixture, beating all the time. Pour mixture into a heavy saucepan and cook over medium heat, stirring constantly, until custard thickens and coats a wooden spoon. Be very careful not to let custard comes close to boiling or it will curdle. Stir in vanilla. Pour custard through a strainer into a flame-proof serving dish and refrigerate overnight to set. Glaze the top with brown sugar. Spread sugar on top of cream so that the cream is completely covered. Brown with miniature blowtorch or place pan in larger pan with crushed ice and place under the broiler until sugar carmelizes and forms a glaze. Watch carefully so the sugar does not burn. Serve at once. Makes 6. |
Ingredients | Instructions |
Puffs
Cream
| Puffs: Preheat oven to 375 degrees. Line two baking sheets with parchment paper. In a medium sauce an over medium- high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stirring the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan. Remove from heat an transfer the contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition. For the egg wash, whisk together the remining egg with 1 tablespoon water. Set aside. Transfer the puff to large pastry bag fitted with a 5/8 plain tip. Or drop puff with a wet tablespoon into 1-1/2 inch rounds on the prepared pans. Gently smooth the pointed peaks with a moistened finger, rounding the tops to ensure even rising. Brush with the egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to one day. Cream: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk egg yolks and whisk in milk. Add to saucepan along with the butter and bring to a boil over medium heat. Boil for one minute, still whisking. Remove from heat and stir in vanilla. Strain pastry cream through a fine-mesh sieve over a bowl. Cover with plastic wrap, pressing it directly onto the the surface of the cream to prevent a film forming. Refrigerate at least 2 hours and up to 2 days. Just before using, whisk until smooth. Slice cream puff with a serrated knife and fill with cream. Sprinkle with powdered sugar just before serving. |
Ingredients | Instructions |
| Preheat oven to 300. Lightly butter a small oval (or other shallow 1 1/2 - 2 quart) baking dish; set aside. In a large bowl, whisk together eggs, sugar, milk, almond extract and salt until combined. Add croissants; toss to coat. Let set, turning occasionally, until croissants have absorbed some of the liquid, about 10 minutes. Pour mixture into prepared baking dish; smooth top with a spatula. Sprinkle with almonds. Bake until pudding has puffed up and a toothpick insered in center comes out clean, 40 - 50 minutes. Cool at least 10 minutes. Serve with ice cream or whipped cream. |
Ingredients | Instructions |
Eclair
Topping
| Butter or spray the bottom of a 9 x 13 pan. Line with whole graham crackers. Mix pudding and milk for two minutes then blend in cool whip. Pour 1/2 of this mixture over crackers, place second layer of crackers and cover with remaining mixture. Place last 1/3 of crackers over mixture. Refrigerate for 2 hours. Beat above ingredients until smooth and pour/spread over crackers. Refrigerate until served. |
Ingredients | Instructions |
Melt
Sift
| Melt chocolate chips, butter, kahlua ,and crème do cacao in a double boiler. Sift sugar and flour in mix with eggs. Stir in chocolate. Pour into 8 ounce cups (just over ½ full). Cover with foil. Put cups in a pan and fill pan ½ full with boiling water. Bake at 350 for 18 minutes. Remove foil and bake 16 minutes more or until a toothpick comes our clean. Serve with ice cream or raspberry sauce. Can make days ahead and wrap individually in plastic wrap. Microwave until warm. |
Ingredients | Instructions |
Crust
Filling
Topping
| Butter a 9 x 2 1/2 inch springform pan. Mix vanilla wafers, butter, sugar and almonds. Press mixture onto bottom and sides of pan. Blend yolks, sugar and liqueur in large bowl. Place over saucepan of boiling water. Whisk egg mixture until thick and creamy, about 6 minutes. Remove bowl from heat. Continue whisking until cool, about 5 minutes. Using an electric mixer, beat cream, powdered sugar and vanilla in another large bowl until stiff peaks form. Fold cream mixture into egg mixture. Pour filling into crust and freeze overnight. Cover with plastic wrap for 3 days in freezer. Puree thawed raspberries, sugar and liqueur in blender until smooth. Strain. Can be prepared up to two days ahead, covered and refrigerated. Decorate top of torte with alternating rows of raspberries and sliced almonds. Swirl sauce on plate for design and place slice of torte on top. Spoon sauce on top and garnish with mint sprig. Let torte thaw 10 minutes before cutting. |
Ingredients | Instructions |
| Mix, bring to a boil. Simmer, stirring occasionally, until desired thickness. |
Ingredients | Instructions |
Crepes
Filling
Garnish
| Place flour, sugar, salt, eggs, egg yolks, butter, and milk in blender. Blend for 30 seconds, scrape down side with spatula and blend for 30 more seconds. Pour into stainless steel bowl and refrigerate for 30 minutes to 1 hour. Heat a heavy bottomed 6 inch skillet over medium high heat and grease lightly with unsalted butter. Add 2 tbls. batter, lift skillet from heat and tilt from side to side until underside of the crepe is lightly browned about 1 1/2 –2 minutes. Loosen the sides of the crepe and invert the skillet onto paper towels. Crepes can be refrigerated for about 3 days or frozen indefinitely. Store crepes between layers of paper towels. Mix sugar and flour well in saucepan. Add milk and cook and stir until thick, then cook and stir 2 minutes longer. Remove from heat. Beat eggs with egg yolks with mixture. Return the custard to the heat and bring just to a boil, stirring constantly. Remove from heat, stir in butter, vanilla, almond extract and almonds. Cool to room temperature. Fill each crepe with about 2 tablespoons filling on the unbrowned side. Place folded side down in a buttered 9 x 13 baking dish. Brush with melted butter and heat 20 to 25 minutes at 350 or until hot. Sprinkle with grated chocolate; sift powdered sugar over and serve with a dollop of whipped cream. |
Ingredients | Instructions |
Cake
Lemon Curd Filling
| Preheat oven to 350 Beat eggs, sugar, for one minute. Add lemon juice and zest. Whisk salt, baking powder, and flour. Stir into (just) wet ingredients. Add some yellow food coloring. Spread into a 10 x 15 jelly roll pan lined with parchment paper. Use a spatula to spread into a thin layer. Bake 8 - 11 minutes. (Usually 8) Place a clean towel on the counter. Sprinkle liberally with powdered sugar, about 1/4 cup. Take the cake out of the oven. Turn over onto the towel. Remove parchment. Roll up from the short side (fold end of the towel over the cake. Roll tightly. Cool at least one hour. Make filling: Beat heavy cream until stiff peaks. Add powdered sugar. Gently fold in curd. Refrigerate until ready to use. Unroll towel. Spread curd/cream over cake. Gently but tightly reroll. Wrap in plastic. Chill at least one hour or overnight. Sprinkle with powdered sugar. Will last, covered up to 4 days in the refrigerator. |
Ingredients | Instructions |
Filling
Topping
| Beat cream cheese and add sugar. Beat well. Add eggs one at a time, beating well in between. Add vanilla and lemon juice. Pour almost to the top of paper cups in miniature muffin cups. Bake at 275 for 30 minutes. Mix sour cream, sugar and vanilla. Put a dollop on top of cheesecake. Return to oven for 5 minutes on lowest rack. Cool. Place a dab of cherry or blueberry canned pie filling on top. |
Ingredients | Instructions |
| Use the directions on the box to bake your puff pastry sheets. Stretch the dough and use a fork to poke some holes prior to baking. Mix the heavy whipping cream, instant Jello pudding & vanilla until it reaches soft peaks. Put cream mixture between 2 puff pastry sheets and keep it in the fridge overnight. Dust with powdered sugar before serving |
Ingredients | Instructions |
| Melt butter, marshmallows, and peanut butter in large pan until completely melted. Cook one more minute. Pour over popped corn and peanuts; mix in M & M’s. Pour into a buttered angel food bake pan. When set, removed from pan. |
Ingredients | Instructions |
| Preheat oven to 350 with rack in middle. Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to ungreased 8 inch baking dish and bake until custard is set, 25 - 30 minutes. Serve warm with ice cream or whipped cream. |
Ingredients | Instructions |
Cake
Cream Cheese Filling
| Cake: Beat the eggs in a mixing bowl until frothy. Add the sugar gradually, beating until light yellow. Fold in the flour, baking soda, lemon juice, pumpkin and pumpkin pie spice. Spoon into a parchment paper lined, greased and floured 10 x 15 inch cake pan. Bake at 350 for 15 minutes. Loosen the sides of the cake from the pan immediately with a spatula and invert onto a towel sprinkled well with powdered sugar. Carefully remove parchment paper. Roll up in the towel from the short side. Cool on a wire rack for 20 minutes. Filling: Beat the cream cheese, butter and powdered sugar in mixing bowl until smooth. Beat in the vanilla. Stir in pecans. Assemble: Unroll the cake carefully and spread with the filling. Roll the cake without the towel to enclose the filling. Freeze, wrapped in foil, until time to serve. You may substitute 1 tsp cinnamon, 1/2 tsp ground cloves and 1/4 tsp nutmeg for the pumpkin pie spice if preferred. Serves 12 Cute the frozen cake into slices. Place on serving plates and let stand until room temperature to serve. |
Ingredients | Instructions |
| Drain one package raspberries and discard juice. Retain juice from other package. Puree fruit, juice, sugar and liqueur in food processor or blender. Strain to remove seeds. Chill until ready to use. |
Ingredients | Instructions |
Crust
Filling
Topping
| Preheat oven to 375. Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto the bottom and up the sides of a 9 inch tart pan with a removable bottom. Bake until crust is firm to the touch, about 8 minutes. Cool crust on rack. Using an electric mixture, beat cream cheese and sugar in a medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. Can be made one day ahead. Cover; keep chilled. Arrange berries over filling. Whisk jam in a small bowl to loose consistency. Drizzle over berries. Serve immediately or chill up to 3 hours. |
Ingredients | Instructions |
| Heat oven to 325. Peel and slice apples. Cook apples, cinnamon, and sugar in sauce pan over medium heat until apples are slightly tender. Cool completely. Toss with flour and butter. Unroll one prepared pie crust onto a cookie sheet. Pile apple mixture into the center of the pie crust. Fold the edges over the filling, making pleats as you work around the tart. Brush with beaten egg and sprinkle with a few tablespoons of sugar. Bake 20 minutes. |
Ingredients | Instructions |
| Beat egg whites until stiff. Add sugar 1/4 c. at a time, beating after each addition. Beat until glossy and full. Add vanilla and baking powder. Crush crackers with a rolling pin. Fold into egg whites. Fold in walnuts. Pour into a greased 9 inch pie pan or a greased 9 x 9 inch baking dish. Bake at 350 for 25 minutes. Cool. Top with vanilla ice cream and strawberries. |
Ingredients | Instructions |
| Fold together sour cream, sugar and salt. Add almonds, almond extract and whipped cream. Refrigerate. Serve with whole hulled strawberries. |
Ingredients | Instructions |
| Mix all and refrigerate. |
Ingredients | Instructions |
Turnovers
Strawberry Sauce
Egg Wash
| Wash and chop strawberries and rhubarb and macerate with sugar and vanilla. Set aside Roll the puff pastry to 15 x 10 inch rectangle and cut into 6 squares. Add two spoonfuls of the mixture and close the edges like an envelope. Repeat for all of them Transfer to a baking sheet and brush with egg wash. Sprinkle with coarse sugar. Bake at 400 for 20-25 minutes. Drizzle sauce over turnovers Sprinkle with powdered sugar Serve with ice cream |
Ingredients | Instructions |
| Combine egg whites, cream of tartar and salt. Beat until foamy. Add superfine sugar very gradually beating until sugar is dissolved after each addition. Add vanilla and continue beating until stiff peaks form. Spread evenly in a buttered 9 inch square pan. Place in a preheated oven at 425. Turn oven off immediately. Allow Schaum to remain in unopened oven 8 hours or overnight. One or two hours before serving, whip cream. Add confectioners sugar and almond extract. Spread over Schaum in pan and refrigerate. Combine strawberries and 1/2 c. sugar or to taste and refrigerate. To serve, cut Schaum Torte in squares and top with strawberries. Serves 9 |
Ingredients | Instructions |
| Soften gelatin water for 5 minutes. Heat gently until gelatin melts. Add to whipping cream, whisking so gelatin and cream are well combined but not whipped. Chill at least one hour. Add powdered sugar and vanilla. Whip with mixer until cream is very thick and holds its shape. Cream will thicken further upon refrigeration. This whipped cream holds for several hours. |
Ingredients | Instructions |
Crust
Filling
Topping
| Preheat oven to 350. For Crust: Combine all crust ingredients in small bowl and press evenly into 10 inch springform pan. For Filling: Combine cream cheese and sugar, beating with a mixer until fluffy. Add eggs, one at a time, beating with mixer on slowest speed. Add white chocolate and pour into crust. Bake 40-50 minutes. Remove from oven and let cool 10 minutes. For Topping: Combine sour cream, sugar, and vanilla in small bowl. Spread on cake. Place cake back in oven 10 minutes and the refrigerate immediately. Top with white chocolate shavings before serving. Serves 10. |