5. Lower temperature to 325 degrees and bake for 20 minutes or more until center is almost completely set.
BANANA PUDDING PIE (2013-10-18 21:11)
INGREDIENTS
1 9-inch pie shell, baked
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3 cups whole milk
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 bananas
METHOD
Have baked 9-inch pie shell ready. In a large saucepan, scald the milk. In another saucepan, combine the
sugar, flour & salt; gradually stir in the scalded milk. Over medium heat, stirring constantly, cook until
thickened.
Cover and, stirring occasionally, cook for two minutes longer. In a small bowl, have the 3 egg yolks, slightly
beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir
yolks into hot mixture.
Cook for one minute longer, stirring constantly. Remove from heat & blend in the butter & vanilla.
Let sit until lukewarm. When ready to pour, slice bananas & scatter in pie shell; pour warm mixture over
bananas. If desired, make a meringue (you’ll have 3 leftover egg whites) to top the pie, or just let the pie
cool until serving.
RED VELVET BROWNIES (2013-10-18 21:28)
1 tablespoon butter, for greasing baking pan
FOR THE Red Velvet Brownie layer:
1 stick unsalted butter
1 cup sugar
1 tsp vanilla
1/4 cup cocoa powder
pinch of salt
1 tablespoon red food coloring
1 teaspoon vinegar
2 eggs
3/4 cup flour
Cream Cheese layer:
8 ounces cream cheese
1/4 cup sugar
1 egg
1/8 teaspoon vanilla
METHOD FOR THE RED VELVET BROWNIES
Heat oven to 350 degrees.
Butter an 8x8 baking pan, set aside. In a sauce pot on medium heat melt the butter. Remove to a bowl and
add sugar, vanilla, cocoa powder, salt, food coloring and vinegar, in that order mixing between additions.
Whisk eggs in a small bowl and combine with warm cocoa mix. Fold the flour into the chocolate batter and
combine lightly. Add walnuts and pour into prepared baking dish, saving a ¼ cup of batter for the top.
For the cream cheese layer, blend together the cream cheese, sugar, egg and vanilla in a medium bowl. Gently
spread cream cheese layer on top of brownie batter in the pan. Dollop remaining brownie batter over the
cream cheese layer. Using a skewer or the sharp end of a knife, drag the tip through the cream cheese mixture
to create a swirl patter. Bake brownies for 30 minutes. Remove to a cooling rack and allow to cool completely
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before cutting.
CLASSIC FUDGE WALNUT BROWNIES (2013-10-19 15:07)
Ingredients:
12 ounces best-quality chocolate, chopped (I use bittersweet, semi-sweet would be good too)
3/4 cup butter
1 1/4 cups sugar
1 tablespoon vanilla
4 large eggs
1 teaspoon salt
1 cup all-purpose flour
1 cup chocolate chips
1 cup walnuts, chopped
Directions:
1
Preheat oven to 350F and place rack in middle of oven.
2
Butter and flour a 13 x 9 inch baking pan.
3
Melt chocolate with butter, stirring, until mixture is smooth.
4
Let cool until lukewarm.
5
Stir in sugar, vanilla and eggs, one at a time, stirring well after each addition.
6
Stir in salt and flour, stirring just until combined.
7
Stir in chocolate chips and walnuts.
8
Pour into prepared baking pan and bake for 25-30 minutes, or until a tester comes out with a few crumbs
attached.
9
Let cool completely and cut into 24 bars.
Nathan’s lemon cake (2013-10-20 00:00)
• Cake:
• Cooking spray
• 2 tablespoons all-purpose flour
• 2 cups all-purpose flour (about 9 ounces)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
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• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup nonfat buttermilk
• 2 tablespoons finely grated lemon rind
• 2 tablespoons fresh lemon juice
• Icing:
• 3 cups powdered sugar
• 1/4 cup unsalted butter, melted
• 1 tablespoon lemon rind
• 1/4 cup fresh lemon juice
• Lemon rind strips (optional)
Preparation
1. 1. Preheat oven to 350°.
2. 2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax
paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.
3. 3. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour,
baking powder, baking soda, and salt, stirring with a whisk.
4. 4. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed
until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add
flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour
mixture. Beat in 2 tablespoons lemon rind and 2 tablespoons lemon juice.
5. 5. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at
350° for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes
on a wire rack; remove from pans. Cool completely on wire rack; remove wax paper from cake layers.
6. 6. To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips)
in a large bowl; stir with a whisk until smooth. Place 1 cake layer on a plate; spread half of icing on
top of cake. Top with remaining cake layer. Spread remaining half of icing over top of cake. Garnish
with lemon rind strips, if desired. Store cake loosely covered in the refrigerator.
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VANILLA CHEESECAKE WITH CHERRY BERRY TOPPING (2013-10-20 00:14)
Crust:
1 cup crushed graham cracker crumbs OR 18 Leibniz Vollkorn cookies, crushed
3 tbsp butter or margarine, melted
1. If using the Leibniz cookies, then crush them into crumbs. I used my old Pampered Chef Chopper to
crush the cookies.
2. Place crumbs into a 9-inch springform pan, mix well and firmly press to the bottom of the pan.
3. Bake at 400 deg F or 200 deg C for 10 minutes until golden brown. Set aside.
Filling:
4 250g pkgs (or 1 kg) Philadelphia cream cheese, softened
1 cup granulated sugar
3 tbsp all-purpose flour
1 tbsp vanilla extract or 1 pkg Vanillazucker
1 cup sour cream or Schlagsahne (200 g container)
4 eggs
1. In a medium bowl, mix cream cheese, flour, sugar and vanilla (I used the powdered vanllia) with an electric
mixer on low speed until well blended. Add sour cream or Schlagsahne and blend well.
2. Beat in eggs, one at a time beating well after each addition.
3. Pour batter into springform pan and bake at 400 deg F / 200 deg C for 10 minutes and then reduce
temperature to 300 deg F / 150 deg F for 35-45 minutes (depending on your oven). When the center (about
the size of a baseball) of the cheesecake is still wobbly, then turn off the oven. Run a knife along the edge of
the springform to loosen the cake. This will help prevent the cheesecake from cracking when cooling. Return
cheesecake to oven. You could let the cheesecake rest over night, or for several hours in the oven and then
refrigerate for 4 hours.
4. If the cheesecake was not overbaked, then it should be somewhat similiar to the photo above. Serve with
homemade cherry topping (recipe below).
Cherry Topping:
1-1/2 lb (750g) frozen sour cherries (thawed and drained)
1 cup white sugar
3 1/2 tablespoons cornstarch
1/2 tsp of lemon concentrate juice
1. In a saucepan, combine cherries, sugar and cornstarch. Let sit for about 10 minutes.
2. Bring to a boil over medium heat, stirring constantly, and lower heat to simmer for 5 minutes or until the
juices thicken and become translucent.
3. Remove from heat and stir in lemon concentrate juice. Let cool to room temperature and then refrigerate
until ready to serve.MAKES 12 SERVINGS
TEXAS SHEET CAKE (2013-10-20 00:21)
CAKE
" 2 cups sugar
" 2 cups all-purpose flour
" 1/2 cup butter
" 1 cup water
" 1/2 cup shortening
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" 1/4 cup cocoa
" 1/2 cup sour cream
" 2 eggs, beaten
" 1 teaspoon baking soda
" 1 teaspoon cinnamon
" 1 teaspoon vanilla
ICING
" 1/2 cup butter
" 1/4 cup cocoa
" 6 tablespoons milk
" 1 box powdered sugar (small box)
" 1 teaspoon vanilla
" 1 cup chopped pecans
Directions
1.
For cake: Mix sugar and flour in a large bowl.
2.
Combine butter, water, shortening, and cocoa in a medium saucepan and bring to a boil.
3.
Pour cocoa mixture over the sugar and flour; stir well.
4.
Add sour cream, eggs, baking soda, cinnamon, and vanilla; mix well.
5.
Pour into a greased 11x16-inch oblong cake pan.
6.
Bake at 350 degrees for 40 to 45 minutes.
7.
For icing: Mix butter, cocoa, and milk in saucepan and bring to boil.
8.
Remove from heat and add powdered sugar and vanilla; beat well with mixer.
9.
Stir in nuts.
10.
Spread on cake while warm.
HELLO DOLLY BARS (2013-10-20 15:01)
Melt 1 stick of butter (or margarine) in a 9x9” square pan.
Add 1 cup of graham cracker crumbs
Mix with a fork and then press crumbs on the bottom.
Sprinkle on:
1 cup of chocolate chips
1 cup of flaked coconut
1 cup chopped nut (pecans or walnuts)
Pour over all: 1 can of sweetened condensed milk.
(This is not evaporated milk. Look for Eagle Brand)
Bake at 350 degrees for 30-35 minutes or until brown and bubbling.
Cool well and cut into squares.
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TIRAMISU (2013-10-20 15:04)
Ingredients
" EGGS, 4 separated
" ICING SUGAR, 100 grams (about a quarter-cup)
" MASCARPONE CHEESE, 500 grams
" STRONG COFFEE, 125 ml (or a half-cup)
" AMARETTO, 20 ml (Amaretto is best; if not available, use brandy) (about 1-1/2 tbs.)
" SPONGE CAKE or LADYFINGERS, 200 grams (about a half-cup)
" BITTERSWEET CHOCOLATE, 70 grams grated
" COCOA POWDER, 3 tbsp.
Directions
1. Spread out the sponge fingers on a tray, and brush with the coffee using a pastry brush, until soaked but
not soggy (you should be able to hold it without it collapsing).
2. Mix egg yolks with the icing sugar and the amaretto, whisk (with electric whisk) until light and creamy
(the colour of the mixture should lighten).
3. Stir in the mascarpone into this mixture.
4. Whisk the egg whites until they form stiff peaks (you should be able to turn the bowl upside down and
the whisked egg whites not slip out).
5. Gently but thoroughly fold into the mascarpone mixture.
6. In a glass dish (preferably square/oblong) put alternate layers of cream mixture and biscuit - starting and
finishing with the cream mixture.
7. Leave for at least 3 hours to chill in the ’fridge. Preferably overnight.
8. Dust the top with cocoa powder.
FRESH RASPBERRT PIE (2013-10-20 15:12)
Ingredients:
CRUST:
1-1/2 cups graham cracker crumbs (about 20 squares)
3 tablespoons sugar
1/3 cup butter, melted
FILLING:
24 large marshmallows
1/3 cup milk
2/3 cup heavy whipping cream, whipped
Few drops red food coloring, optional
2 cups fresh raspberries, divided
Directions:
Combine crust ingredients. Press into a 9-in. pie plate; chill.
Meanwhile, heat marshmallows and milk in a saucepan over low until smooth. Cool. Fold in cream and food
coloring if desired. Spoon half into the crust. Top with half the raspberries. Repeat layers. Chill until firm,
about 3 hours.
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SALTED CARAMEL ICE CREAM (2013-10-26 18:10)
For the caramel praline (mix-in)teaspoon sea salt, 1/2 cup sugar For the ice cream custard
• 2 cups whole milk, divided
• 1½ cups sugar
• 4 tablespoons salted butter
• scant ½ teaspoon sea salt
• 1 cups (250 ml) heavy cream
• 5 large egg yolks
• ¾ teaspoon [1]vanilla extract
1. To make the caramel praline, spread the ½ cup of sugar in an even layer in a medium-sized, unlined heavy
duty saucepan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil. 2.
Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the
liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or
most of it
there may be some lumps, which will melt later.) Continue to cook stirring infrequently until
the caramel starts smoking and begins to smell like it’s just about to burn. It won’t take long. 3. Without
hesitation, sprinkle in the ¾ teaspoon salt without stirring (don’t even pause to scratch your nose), then pour
the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling
it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and
cool. 4. To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and
adding a cup or so of water so they’re floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the
ice, pour 1 cup (250 ml) of the milk into the inner bowl, and rest a mesh strainer on top of it. 5. Spread
1½ cups (300 gr) sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using
the same method described in Step #2. 6. Once caramelized, remove from heat and stir in the butter and
salt, until butter is melted, then gradually whisk in the cream, stirring as you go. The caramel may harden
and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir
in 1 cup (250 ml) of the milk. 7. Whisk the yolks in a small bowl and gradually pour some of the warm
caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and
cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the
mixture thickens. If using an instant-read thermometer, it should read 160-170 F (71-77 C). 8. Pour the
custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until
the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled. 9. Freeze the mixture
in your ice cream maker according to the manufacturer’s instructions. 10. While the ice cream is churning,
crumble the hardened caramel praline into very little bits, about the size of very large confetti (about ½-inch,
or 1 cm). I use a mortar and pestle, although you can make your own kind of music using your hands or a
rolling pin. 11. Once your caramel ice cream is churned, quickly stir in the crushed caramel, then chill in the
freezer until firm.
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Warm Apple Buttermilk Custard Pie (2013-10-26 18:14)
INGREDIENTS
1 (9 inch) pie shell
1/4 cup butter
2 tart apples - peeled, cored and sliced
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
1 1/3 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
3/4 cup buttermilk
1/4 cup white sugar
1/4 cup packed brown sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 tablespoons butter
DIRECTIONS:
Preheat oven to 300 degrees F (150 degrees C). To Make Apple
Filling: Melt 1/4 cup butter or margarine in skillet over medium
heat. Add apple, 1/2 cup white sugar, and 1/2 teaspoon cinnamon. Cook 3 to 5 minutes, until tender. Set
aside. To Make Buttermilk Custard: In a large mixing bowl combine 1/4 cup softened butter or margarine
with 1 1/3 cups white sugar. Beat until creamy. Add eggs one at a time, beating until yellow disappears.
Mix in vanilla, then 2 tablespoons flour. Combine thoroughly, then pour in buttermilk, beating until smooth.
Fit pastry into pie pan and prick with a fork. Spoon apple mixture into crust, then pour buttermilk custard
over it. Place in preheated oven and bake for 30 minutes. To Make Streusel Topping: While pie is baking,
combine 1/4 cup white sugar, brown sugar, 1/2 cup flour, and 1/4 teaspoon cinnamon in a
small bowl. Cut in 3 tablespoons butter or margarine until mixture
is crumbly. Remove pie from oven after 30 minutes and sprinkle
streusel topping over custard. Return to oven and bake for an
additional 40 to 50 minutes, until a knife inserted in center comes
out clean. Let stand 1 hour before serving.
PEANUT BUTTER PIE (2013-10-26 18:17)
3/4 cup Creamy Peanut Butter
4 ounces cream cheese, softened
1 cup confectioners’ sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
Salted chopped peanuts
Directions
In a large bowl, beat the peanut butter, cream cheese and confectioners’ sugar until smooth. Fold in whipped
topping; pour into prepared crust. Sprinkle with nuts. Chill until serving.
And this is my favorite peanut butter pie recipe incase you would like to try something new
CRUST:
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1 1/4 cups salted pretzels
6 tablespoons unsalted butter, melted
1/4 cup brown sugar
FILLING:
1/2 cup cream cheese, softened
1/3 cup smooth peanut butter
1/4 cup brown sugar
1/2 cup heavy cream, whipped
CHOCOLATE WHIPPED CREAM:
3/4 cup roughly chopped dark chocolate
2 cups heavy cream
Chocolate shavings, optional
DIRECTIONS
For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel
crumbs, butter and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides
of a 9-inch pie plate. Cover and refrigerate.
For the filling: Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with
a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover and return to
the refrigerator.
For the chocolate whipped cream: Put the chocolate and whipping cream in the top of a double boiler over
medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat the chocolate cream
with a mixer until thick and spreadable (do not overmix).
Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings if using. Serve the pie
right away or refrigerate for another 2 hours.
STICKY TOFFEE PUDDING (2013-10-26 18:23)
225 g pitted prunes, roughly chopped
175 g (180 ml) boiling water
1 tsp vanilla extract
85 g butter, softened, plus extra for greasing
60 g dark muscovado sugar (or soft dark brown sugar)
60 g demerara sugar
2 eggs
100 ml milk
175 g self-raising flour, plus extra for dusting
1 tsp baking soda
Toffee Sauce
100 g dark muscovado sugar
300 g thick cream
Pour boiling water over prunes and soak for 30 minutes till soft. Add vanilla extract and mash with a fork.
Position oven rack in the middle and preheat oven to 180°C (360°F). Butter and flour the sides of 6 small
pudding tins, each about 200 ml (7 fl oz). Alternatively, use small ramekins or ceramic rice bowls. Trim 6
pieces of parchment paper and place one at the bottom of each pudding container. Place pudding containers
on a baking sheet or pan. Puddings can also be steamed. If steaming, bring a wok or big pot of water to a
boil.
Beat butter with demerara sugar and dark muscovado sugar till smooth. Add eggs, then milk and prune
mixture in stages and beat well in between each addition.
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Sieve flour and baking powder over mixture and fold in evenly.
Divide pudding mixture amongst containers and bake, or steam on medium heat. Check after 20 minutes for
metal containers, or after 25 minutes for ceramic containers. Puddings are done when an inserted skewer (or
chopstick) comes out clean.
Unmould by running a small knife between the pudding and container and turn it upside down on a serving
plate.
To make the sauce, put dark muscovado sugar and cream in a pot and bring to a boil. Simmer on low heat
till thick. If you want a richer sauce, add a knob of butter to the sauce.
Drizzle sauce over puddings and serve immediately.
Alternatively, wait a day or two for a more sticky pudding. Unmould puddings, then pour half of the sauce
into the containers and swirl it round the bottom and sides. Put puddings back in, and top with the remaining
sauce. Swirl containers around and let the sauce trickle down the sides. Leave puddings in the fridge, covered,
for a day or two. When ready to eat, zap ’em in the microwave. Or bring puddings back to room temperature,
then reheat by steaming or in a preheated oven at 180°C (360°F) for 15 minutes or so till heated through.
25 LIGHTENED CHOCOLATE DESSERTS (2013-10-29 13:52)
HOT CHOCOLATE FUDGE CAKES
INGREDIENTS
2 cups . sugar
2 cups . self-rising flour
1 cup. water
1/2 cup. oil
1 teaspoon . vanilla
1/2 cup . butter
4 tablespoon. cocoa
1/2 cup. buttermilk
2 eggs
METHOD FOR MAKING THE CAKE
Mix flour and sugar; set aside. Combine water, oil, butter and cocoa in saucepan. Bring to a rapid boil.
Remove from heat; stir well and pour into flour and sugar mixture. Add buttermilk, eggs, and vanilla; mix
well. Bake at 300 degrees for 40 minutes in a well-greased 13x9x2 inch cake pan.
HOT FUDGE FROSTING:
1/2 cup. butter
3 tablespoon. milk
2 tablespoon. cocoa
1 1/2 cup. powdered sugar
1 teaspoon. vanilla
Melt butter; add milk and cocoa and stir well. Add powdered sugar and vanilla; mix well. Pour over cake
and serve while sauce is warm
CHOCOLATE BUNDT CAKE
Serves 12 2 cups sugar
1 3/4 cup all-purpose flour
3/4 cup dutch process cocoa powder, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup sour milk
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1 cup freshly brewed strong black coffee
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1. Preheat oven to 350. Butter a bundt pan and dust the inside with cocoa powder, set aside.
2. Sift together sugar, flour, cocoa powder, salt, baking powder and baking soda in a bowl. Set aside.
3. In a mixer on low add the milk, coffee, vegetable oil, eggs and vanilla one at a time. mix until everything
is incorporated. Then, with the mixer still on low speed, slowly add in the dry ingredients. Once all of the
flour mixture is added, mix the batter for a full four minutes on medium speed.
4. Pour the batter into the bundt pan and bake for 45 minutes, or until a cake tester comes out clean. Allow
to cool to room temperature on a wire rack. Then, dust with powdered sugar and serve.
25 LIGHTENED CHOCOLATE DESSERTS (2013-10-29 14:45)
TRIPLE CHOCOLATE CAKE
Cake:
5 squares (5 ozs.) unsweetened chocolate, chopped
1/2 cup. (1 stick) unsalted butter, cut into pieces
2-1/4 cup. sifted cake flour