1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup chopped pecans 3/4 cup Hersehy’s semi-sweet chocolate chips
METHOD FOR MAKING THE BROWNIE
Pre-heat oven to 350. Grease a medium size baking pan with Crisco.
Combine all ingredients in a large mixing bowl and thoroughly mix. Add nuts last. Pour into pan.
Bake for 20 to 25 minutes. A matchstick will come out without any brownie mix sticking to it when they are
ready.
STRAWBERRY CRUMB BARS (2013-10-02 11:51)
INGREDIENTS
2S cups flour
T cup sugar
½ teaspoon salt
1 cup butter – cut into ½ inch pieces
+ 2 tablespoons butter
¼ cup brown sugar
½ cup quick cooking oats
¾ cup strawberry jelly
¾ cup fresh strawberries, hulled and chopped
1 tsp lemon juice
Instructions
1. Preheat oven to 375 degrees. Spray a 13×9 in pan with non stick spray.
2. Using an electric mixer stir together flour, sugar and salt. With the mixer on a low speed add the 1 cup of
butter, 1 piece at a time. Continue mixing until combined – about 1 to 1½ minutes. Take 1¼ cups of this
mixture and set aside. With the remaining, press this firmly into the bottom of the pan. Bake at 375 for 14
minutes. The edges will be slightly browned.
3. While that is baking. Add brown sugar, and oats to the reserved flour mixture. Work in the remaining 2
Tablesoon of butter, using your fingers. Work until it is in small clumps.
4. Combine the jelly, strawberries and the lemon juice in a small bowl. Mash with a fork to combine. Be
sure to leave some chunks of berries in there.
5. Spread filling evenly over the hot crust. Sprinkle with the streusel topping over the strawberries. Bake for
22 to 25 minutes. The crust will be brown, and the filling will be bubbly.
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STRAWBERRY SHORTCAKE (2013-10-02 11:54)
Ingredients SERVES-8 LEVEL OF MAKING IS EASY
1 quart strawberries, hulled and quartered
1/4 cup sugar plus 3 tablespoons sugar, plus 8 teaspoons
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons butter, cold and cubed
2/3 cup half-and-half, plus 1/4 cup
Sweetened whipped cream
Fresh mint sprigs, for garnish
Directions
Preheat oven to 400 degrees F.
In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together. Set aside until time to serve.
In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar. Then
pulse in the cold butter cubes until a coarse meal is formed. Turn the flour mixture out into a large mixing
bowl and make a well in the center. Pour in 2/3 cup half-and-half and gently mix it in with a rubber spatula
or fork, be careful not to over mix the dough or the biscuits will be tough.
Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds
together. Pat the dough out to 3/4-inch thickness and cut out 8 round 3-inch biscuits.
Transfer the biscuits to a parchment paper lined baking sheet. Brush the tops of each biscuit with the
remaining half-and-half and sprinkle each with 1 teaspoon sugar. Bake in a preheated oven for 12 to 15
minutes or until the biscuits have risen and are a light golden brown.
Remove from the oven and let cool slightly. Split each biscuit, spoon some strawberries on the bottom piece,
then whipped cream and top with the other biscuit half. Garnish with fresh mint and more strawberries.
FROSTY STRAWBERRY SQUARES (2013-10-02 11:55)
Ingredients
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup chopped walnuts
1/2 cup butter
2 egg whites
1 cup white sugar
2 cups sliced fresh strawberries
2 tablespoons lemon juice
1 cup heavy whipping cream, whipped
Directions
1.Preheat oven to 350 degrees F (180 degrees C).
2.Stir together first four ingredients. Spread evenly in a shallow baking pan.
3.Bake for 20 minutes, stirring occasionally.
4.Remove from oven and sprinkle 2/3 of these crumbs into a 13 x 9 inch baking pan.
5.Combine egg whites, sugar, berries, and lemon juice in a large bowl. With electric mixer, beat until stiff.
6.Fold in whipped cream. Spoon over crumbs. Sprinkle remaining crumbs on top.
7.Freeze 6 hours or overnight. Cut into squares and garnish with whole strawberries if desired
Can put the strawberries in home made ice cream, or top dipped ice cream with them.
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LEMON POUND CAKE (2013-10-02 12:05)
INGREDIENTS
LEMON POUND CAKE
1 2/3 cups pastry flour
1/2 tsp salt
1 cup unsalted butter softened, but a little cooler temperature (it should not be shiny)
1 1/2 cups sugar
5 large eggs, at room temperature
1 1/2 tsp vanilla extract
1 tbsp finely grated lemon zest
Preheat oven to 325 degrees F., grease a 9 x 5 x 3-inch loaf tin and dust with flour, shaking out excess. Sift
flour and salt twice and set aside.
With electric beaters, beat butter until creamy and light-coloured. While beating, gradually pour in sugar,
then increase speed and beat until light and fluffy.
In a separate bowl, whisk together eggs to blend but do not add air. Add beaten eggs in 3 additions, beating
for 20 seconds after each addition. If batter looks like it is starting to curdle, wrap a warm, damp tea towel
around the bowl and continue beating. Add in vanilla and lemon zest.
Fold in flour by hand in 2 additions, spread batter into prepared pan and bake for 65 to 70 minutes, until a
tester inserted in the center of the cake comes out clean. Allow cake to cool for 15 minutes, then turn out
onto a rack to cool completely.
Glaze
1/3 cup fresh lemon juice
1/2 cup sugar
zest of 1 lemon, removed in thin strips
While cake is cooling prepare glaze. Heat lemon juice, sugar and zest until sugar dissolves. While glaze and
cake are still warm, poke holes in cake with a skewer and spoon glaze over cake. The syrup will soak in and
set with a crunchy exterior, and the zest will rest on top.
EASY LEMON BARS RECIPES (2013-10-02 12:07)
INGREDIENTS
1/2 cup and 2 tablespoons all-purpose flour
1/4 cup and 1 teaspoon confectioners’ sugar
1/4 cup and 1 tablespoon butter or margarine, softened
1-1/4 eggs
1/2 cup and 2 tablespoons white sugar
1 tablespoon and 3/4 teaspoon all-purpose flour
1 tablespoon and 2 teaspoons lemon juice
2 tablespoons and 3/4 teaspoon confectioners’ sugar for decoration
METHOD FOR MAKING THE LEMON BARS
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
Combine the flour, 2/3 cup confectioners’ sugar, and butter. Pat dough into prepared pan.
Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together
eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.
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Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire
rack. Dust the top with confectioners’ sugar. Cut into squares.
CHOCOLATE CHIP COOKIES SCRATCH (2013-10-02 14:03)
INGREDIENTS-MAKES AROUND 60 COOKIES
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) Chocolate Chips
Directions:
1. Heat oven to 375°F.
2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large
bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in
chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool
completely.
MINT CHOCOLATE CHIP CHEESECAKE (2013-10-02 14:11)
A PERFECT TREAT.IN THIS RECIPE INSTEAD OF GRAHAM CRUMB CRACKERS CRUSHED
CHOCOLATE WAFERS HAVE BEEN USED AS A BASE AND FOR THE TOPPING WE HAVE USED
CHOCOLATE CHIPS IN PLACE OF FRUITS.
INGREDIENTS MAKES 12
1/3 cup crushed chocolate wafers
2 Tbsp. melted butter
1/4 cup ricotta cheese
2 oz. cream cheese
zest of 1 lemon
1/4 cup sugar
1 egg
2 Tbsp. mini chocolate chips
Preheat oven to 350 degrees F. Spray a mini muffin tin with nonstick cooking spray. Stir together crushed
chocolate wafers and melted butter. Fill each mini muffin cup with 1 teaspoon of chocolate wafer mixture.
Press down until firmly packed.
Blend ricotta cheese, cream cheese, lemon zest, sugar and egg together in a food processor. Divide evenly
among mini muffin cups. Sprinkle a few mini chocolate chips over each mini cheesecake. Bake 20 minutes or
until just set. Let cool completely. Refrigerate at least 1 hour.
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APPLE PIE TRUFFLE RECIPE (2013-10-03 11:00)
ngredients:
2/3 cup frozen apple juice concentrate, defrosted
1/3 cup heavy cream
12 ounces milk chocolate, finely chopped
1 cinnamon stick
12 ounces chocolate candy coating
4 graham crackers
Preparation:
1. Pour the apple juice concentrate into a small saucepan and add the cinnamon stick to the pan. Place it
over medium heat to simmer until the concentrate is reduced by half. This process will take 10-15 minutes,
but keep checking it until you have 1/3 cup of highly concentrated apple juice.
2. Add the cream to the 1/3 cup concentrated apple juice in the saucepan, and bring this liquid to a boil.
Meanwhile, place the chopped milk chocolate in a large bowl.
3. Once the cream-apple juice mixture is boiling, pour it through a strainer (to catch the cinnamon stick)
over the chopped chocolate. Use a whisk to gently stir the chocolate until it melts and you have a smooth,
shiny mixture. This is your ganache.
4. Press a layer of cling wrap on top of the ganache and refrigerate it until it is firm enough to scoop and
roll, about 2 hours.
5. Once the truffle mixture is firm but not solid, dust your hands with cocoa powder and roll the ganache
into small 1-inch balls. You should get 40-48 truffles, depending on how large you make them.
6. Return the balls to the refrigerator until they’re very firm, another 30 minutes.
7. While you’re waiting for the truffle to firm up, crumble the graham crackers into crumbs using a food
processor or by rolling over them with a rolling pin. Then melt the chocolate candy coating in the microwave,
stirring after every 30 seconds to prevent overheating.
8. Once the coating is melted and smooth, and the truffles are very firm, use a fork or dipping tools to dip
the truffles into the melted coating. Remove them from the coating and let the excess drip back into the
bowl. Place the dipped truffle on a foil-lined baking sheet and while the chocolate is still wet, sprinkle the
top liberally with the crushed graham crackers.
9. Refrigerate the truffles to set the chocolate coating, for about 10 minutes. Apple Spice Truffles can be
stored in an airtight container in the refrigerator for up to a week, but bring them to room temperature for
serving for the best taste and texture.
EASIEST CHOCOLATE TRUFFLE RECIPE (2013-10-03 11:03)
Ingredients
45gms unsalted butter, chopped coarsely
250gms good quality dark chocolate, chopped coarsely
1/3 cup thickened cream
1 teaspoon glucose
½ cup ) cocoa powder, sifted for dusting the finished chocolate truffles or heart shaped cake sprinkles. I
have use small pink icing flowers and pink colored white chocolate as well. You are only limited by your
imagination or heart!
Method for making the truffles
1.Place the butter and chocolate in a medium sized microwave safe bowl.
2.Microwave on medium power for 1minute. Stir then continue to microwave on medium power at 30 sec
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intervals. Continue until chocolate has just melted. This should not take any more than 2minutes.
3.Add the cream and the glucose. Mix through until combined and smooth. If you are adding flavorings add
them with the cream.
4.Pour the chocolate truffle filling into the heart shaped mould. Level the top with a scraper and if needed
decorate with the heart sprinkles. Place in the refrigerator to set.
5.valentines chocolate Once firm place in the freezer for 5 min then push out of the mould. Either dust with
sifted cocoa powder or place into pretty paper cases to display.
6.Store in a cool dry place until ready to eat or give as a Valentines gift.
7.If you want to make the pink topped variation then colour some melted white chocolate pink and spoon
into the mould first to give a thin layer. Continue making the truffles.
CHOCOLATE PEANUT BUTTER FUDGE (2013-10-03 12:32)
INGREDIENTS FOR MAKING THE FUDGE
" 2½ cups Sugar
" 1 cup Milk
" 1 cup Pecans (chopped)
" ½ cup Butter
" ½ cup Peanut Butter
" ¼ cup Cocoa
" 1 tbsp Light Corn Syrup
" 2 tsp Vanilla Extract
How to make Chocolate Peanut Butter Fudge:
" Mix sugar, milk, cocoa, and corn syrup in a large saucepan.
" Cook the ingredients over medium heat and stir constantly, until the sugar dissolves.
" Add 2 tbsp butter and stir until it melts. Once the butter melts, cover and boil the mixture for 3 minutes.
" Uncover the pan and continue to cook, until the mixture becomes soft. Do not stir.
" Take off from heat and add the remaining butter, peanut butter, pecans, and vanilla extract.
" Allow the mixture to cool for about 10 minutes.
" Beat the mixture until the butter, peanut butter and pecans are thoroughly blended.
" Immediately pour the mixture into a buttered nine-inch square pan.
" Let it set, then cut into squares and serve.
FROZEN CHOCOLATE YOGHURT (2013-10-03 12:33)
Ingredients:
" 1/2 cup Chocolate Chips
" 1 cup Plain Yoghurt
" 2 tsp Cornstarch
" 3/4 cup Sugar
" 1 tsp Vanilla Extract
" 12 Ounces Low fat milk
How to make Chocolate Frozen Yogurt:
" Take a medium saucepan and heat it on high flame.
" Mix sugar and cornstarch in it.stir well.
" Gently pour the evaporated milk and chocolate chips.
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" Simmer over medium heat and stir until it turns thick and bubbly.
" Remove and cool till lukewarm.
" Add yogurt and vanilla extract.
" Keep in refrigerator until cold.
CHOCOLATE PUNCH RECIPE (2013-10-03 12:35)
Ingredients:
" 4 (1 oz) squares Semisweet Chocolate
" ½ cup Sugar
" 2 cups Hot Water
" 2 quarts Milk
" 1½ tsp Vanilla Extract
" 1 quart Vanilla Ice Cream
" 1 quart Club Soda (chilled)
" ½ pint Whipped Cream
" 2 tsp Ground Cinnamon
How to make Chocolate Punch:
" Put chocolate and sugar in hot water. Place over medium low heat and bring to a boil, stirring for 2
minutes.
" Pour in milk, stirring well.
" Add in vanilla extract and whisk to blend well.
" Remove from heat and bring on room temperature. Put in fridge until chilled.
" Divide and place ice cream in 12 punch bowls and pour the chilled liquid over each bowl.
" Add club soda and whipped cream and sprinkle with cinnamon.
" Serve immediately.
CHOCOLATE LAYERED DESSERT (2013-10-03 12:36)
A chocolate layered dessert with pudding, a graham cracker crust, sweetened cream cheese, and whipped
topping.
Ingredients:
1 package graham cracker crust mix
8 ounces cream cheese, softened
1 cup confectioners’ sugar
1 cup non-dairy whipped topping
1 package vanilla instant pudding
1 package chocolate instant pudding
3 cups milk
Preparation:
Make crust according to package directions and press into the bottom of a 9 x 13 x 2-inch pan. Bake at
350 degrees just a few minutes. Mix cream cheese, sugar and whipped topping and pour over crust. Mix
puddings and milk and pour over cheese layer. Dot with additional whipped topping. Chill.
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SWISS MERINGUE (2013-10-03 12:39)
INGREDIENTS
1/2 cup egg whites
1 cup sugar
1/4 tsp (or a pinch) Cream of Tartar
METHOD
Put everything in a VERY clean glass or metal bowl. Plastic holds oily residue that will keep your meringe
from whipping.
Cream of Tartar and heat will help your whites whip firmer and make them safe to eat
Place your bowl over a pot of simmering water and whisk constantly. You want to get it HOT. Like hot
enough that you can’t leave your finger in it for 5 seconds. And whisk the whole time so the whites can’t
cook.
Once it’s good and hot, remove from heat and whip on high either in a kitchen aid or a hand held egg beater.
(If you use a standing mixer, you can heat the whites in that bowl.) Once the whites are standing at firm
peaks and are about body temperature they are done!
VANILLA MOUSSE RECIPE (2013-10-03 19:26)
Ingredients
½ cup hot water
2 envelopes of unflavored gelatin
½ cup of sugar
One can of condensed milk
One teaspoon of vanilla extract
Pinch of ground cinnamon
Two cups of ice cubes
Directions
Add the hot water and the gelatin to a blender. Blend on high for 30 to 45 seconds.
Add the sugar and blend on high for 10 to 15 seconds.
Add the condensed milk and blend for 10 to 15 seconds.
Add the vanilla extract and cinnamon and blend for 10 to 15 seconds.
Add the ice cubes and blend for about one minute, or until smooth.
Pour the vanilla mousse mixture into serving dishes and chill in the refrigerator for at least one hour. For
best results, chill overnight.
BLUEBERRY CHEESECAKE (2013-10-04 09:43)
INGREDIENTS
2 lbs cream cheese, softened
1/2 cup heavy cream
6 eggs
1 1/2 cups granulated sugar
3 tablespoons cornstarch
1 1/2 tablespoons vanilla extract
2 tablespoons lemon juice
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1 cup sour cream
1/4 lb sweet butter, melted
1 3/4 cups fresh blueberries
1 1/2 teaspoons powdered sugar
METHOD FOR MAKING THE BLUEBERRY CHEESECAKE
1. In a large bowl, beat the cream cheese, heavy cream, eggs, sugar, cornstarch, flour, vanilla, and lemon
juice.
2. Blend in the sour cream, butter, and blueberries.
3. Pour the mixture into a well-buttered 9 inch springform pan.
4. Bake in a preheated 350º oven for 1 hour.
5. Refrigerate overnight.
6. Carefully remove the sides of the springform pan and decorate the cake by sprinkling the top with the
powdered sugar. For best results, let the cake stand at room temperature for 2 hours before serving.
APPLE SPICE CAKE RECIPE (2013-10-04 12:19)
AN AMAZING CAKE.VERY MOIST FROM INSIDE.
INGREDIENTS
3/4 Cup vegetable oil, or you can use melted butter
3 Cups flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 Cups sugar
3 large eggs
1 teaspoon vanilla
3 to 4 apples, cored and cut into 1/2 inch pieces (3 Cups)
1 Cup chopped pecans or you can use walnuts (optional)
METHOD FOR MAKING THE CAKE
Pre heat oven to 350 degrees F.
Grease, or use spray, a 12 Cup Bundt pan
Sift flour, cinnamon, baking soda, and salt.
In the bowl of an electric mixer with a paddle attachment, combine oil, sugar, and eggs. Mix on high speed
until lemon yellow.
With the mixer on low or medium slowly shake in the flour mixture just until incorporated.
Add vanilla, apples and nuts and stir just to combine.
Pour into pan and bake until a tester comes out clean, about 75 to 90 minutes.
Caramel sauce
1 Cup light brown sugar
1/2 Cup butter
1/4 Cup evaporated milk
1 teaspoon vanilla extract
Combine all ingredients in a saucepan over medium heat. Cook stirring constantly until thickened to desired
consistency.
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BLACK CURRANT CAKE (2013-10-05 13:13)
A VERY DELICIOUS CAKE AND VERY EASY TO MAKE INGREDIENTS 1/2 cup dried currants
2 tablespoons whiskey
1 1/4cups all purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4cups sugar
1 cup plain low-fat yogurt
2/3 cup vegetable oil
1/4 cup whole milk
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup mini semisweet chocolate chips
METHOD FOR MAKING THE BLACK CURRANT CAKE Preheat oven to 350°F. Butter and flour 13x9x2-
inch metal baking pan. Combine currants and whiskey in small bowl. Let it stand for about 20 minutes.
Sift together flour, cocoa, baking soda and salt in a medium bowl. Whisk sugar, yogurt, oil, milk, eggs and
vanilla with an electric beater in another large bowl.Now Mix in the dry ingredients.after this Fold in the
currant mixture and chocolate chips. Pour the prepared cake batter into the prepared cake pan. Bake until
tester inserted into center comes out clean, about 30 minutes. Cool completely in pan on rack.
BLACK CURRANT SORBET RECIPE (2013-10-05 13:23)
INGREDIENTS 250 grams) fresh or frozen blackcurrants
100 grams white sugar
300 ml water, plus 2 tablespoons
2 teaspoons of lemon juice
1/2 teaspoon powdered gelatine
1 egg white
METHOD FOR MAKING THE BLACK CURRANT SORBET
1. Put the sugar and 300 ml (1/2 pint) water in a heavy-based pan and heat gently until the sugar has
dissolved. Boil for 10 minutes until syrupy, then remove from the heat and set aside to cool.
2. Put the blackcurrants in a pan with the lemon juice and heat gently for about 10 minutes until softened.
Allow to cool lightly, then puree in a blender. Press the pureed. blackcurrants through a sieve into a bowl to
remove seeds and skin.
3. Sprinkle the gelatine over the 2 tablespoons water in a heatproof bowl and leave to soak for 5 minutes
until spongy. Stand the bowl in a pan of gently simmering water and heat gently for 1 - 2 minutes stirring
occasionally until the gelatine has dissolved. Stir the gelatine into the cooled sugar syrup.
4. Stir the sugar syrup into the blackcurrant puree and mix well. Turn into a rigid container and freeze,
uncovered, for about 3 hours until the mixture is firm around the edges.
5. Remove the blackcurrant mixture from the freezer and break up with a fork. Whisk the egg white until it
stands in stiff peaks, then fold into the blackcurrant mixture. Cover and freeze overnight, until solid.
6. To serve: stand at room temperature for about 30 minutes until the sorbet is soft enough to scoop into
individual glasses.
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BLACK CURRANT SORBET RECIPE (2013-10-05 13:24)
INGREDIENTS 250 grams) fresh or frozen blackcurrants
100 grams white sugar
300 ml water, plus 2 tablespoons
2 teaspoons of lemon juice
1/2 teaspoon powdered gelatine
1 egg white
METHOD FOR MAKING THE BLACK CURRANT SORBET
1. Put the sugar and 300 ml (1/2 pint) water in a heavy-based pan and heat gently until the sugar has
dissolved. Boil for 10 minutes until syrupy, then remove from the heat and set aside to cool.
2. Put the blackcurrants in a pan with the lemon juice and heat gently for about 10 minutes until softened.
Allow to cool lightly, then puree in a blender. Press the pureed. blackcurrants through a sieve into a bowl to
remove seeds and skin.
3. Sprinkle the gelatine over the 2 tablespoons water in a heatproof bowl and leave to soak for 5 minutes
until spongy. Stand the bowl in a pan of gently simmering water and heat gently for 1 - 2 minutes stirring
occasionally until the gelatine has dissolved. Stir the gelatine into the co