Recipe from Sue Olsen
Cupcakes
1 box sour cream chocolate cake mix
Prepare cake batter according to package directions. Fill 28-30 paper cupcake liners with cake batter. (Do not bake)
Filling
8 oz pkg cream cheese
1/3 cup sugar
1 egg
dash of salt
6 oz miniature chocolate chips
Combine first 4 filling ingredients until no lumps remain; add chips. Insert a heaping half teaspoon of filling in each cupcake. Bake cupcakes according to box directions. Cool completely.
Frosting
4 1/2 tbls sugar
2 tbls water
2 1/3 cups powdered sugar
1 egg white, beaten
2/3 cup butter, softened
1 tsp vanilla
Boil sugar and water to make syrup. Combine powdered sugar and egg white; add syrup mixture. Cream in butter and beat until creamy; add vanilla. Frost cupcakes.
Note: Bake cupcakes approx 20 minutes. Touch test to see if done instead of toothpick due to filling.
For frosting, may need to add little more powdered sugar if is a larger egg white.
These freeze well.
Showing posts with label cakes/pies/desserts. Show all posts
Showing posts with label cakes/pies/desserts. Show all posts
Jan 24, 2012
Coke Chocolate Cake
Recipe from Sue Olsen
1 box chocolate cake
1 can Diet Cherry Coke or regular Diet Coke
Pour coke in powder of cake mix. Bake 35 minutes until done. Top with cool whip.
1 box chocolate cake
1 can Diet Cherry Coke or regular Diet Coke
Pour coke in powder of cake mix. Bake 35 minutes until done. Top with cool whip.
Spice Cake
Recipe from Sue Olsen
1 box Spice Cake cake mix
1 can Libby pumpkin
2 or 3 eggs
Mix together and pour into 13 x 9-inch pan. Bake at 350 degrees for 30-35 minutes. Serve with cool whip.
1 box Spice Cake cake mix
1 can Libby pumpkin
2 or 3 eggs
Mix together and pour into 13 x 9-inch pan. Bake at 350 degrees for 30-35 minutes. Serve with cool whip.
Chocolate Cake
Recipe from Jason Olsen
Cake
1 box German Chocolate Cake
1 can cherry pie filling
1 tsp almond extract
2 eggs
Frosting
1 cup sugar
5 tbls butter
1/2 cup milk
6 oz chocolate chips
Mix cake ingredients. Pour into greased 13 x 9-inch pan. Bake at 350 degrees for 25-30 minutes. While cake bakes, bring sugar, butter, and milk to a boil. Remove from heat and add chocolate chips. Pour over hot cake. Cool for 10 minutes.
Cake
1 box German Chocolate Cake
1 can cherry pie filling
1 tsp almond extract
2 eggs
Frosting
1 cup sugar
5 tbls butter
1/2 cup milk
6 oz chocolate chips
Mix cake ingredients. Pour into greased 13 x 9-inch pan. Bake at 350 degrees for 25-30 minutes. While cake bakes, bring sugar, butter, and milk to a boil. Remove from heat and add chocolate chips. Pour over hot cake. Cool for 10 minutes.
Lemon Angel Food
Recipe from Sue Olsen
2 egg yolks
1 cup milk
1 cup sugar
1 box lemon jello, dissolved
1 pint whipped cream
2 beaten egg whites
1 cup crushed pineapple
Angel food
Cook egg yolks, milk, and sugar in saucepan until comes to a boil. Add dissolved lemon jello; cool. Add whipped cream and beaten egg whites to mixture. Break angel food in 13 x 9-inch pan. Pour mixture over. Cool in refrigerator.
2 egg yolks
1 cup milk
1 cup sugar
1 box lemon jello, dissolved
1 pint whipped cream
2 beaten egg whites
1 cup crushed pineapple
Angel food
Cook egg yolks, milk, and sugar in saucepan until comes to a boil. Add dissolved lemon jello; cool. Add whipped cream and beaten egg whites to mixture. Break angel food in 13 x 9-inch pan. Pour mixture over. Cool in refrigerator.
Banana Split Dessert
Recipe from Sue Olsen
Graham cracker crumbs, for crust and topping
2 to 3 bananas, split lengthwise
1/2 gallon Neopolitan ice cream, softened enough for spreading
1 cup nuts
1 cup chocolate chips
1/2 cup butter
2 cups powdered sugar
1 1/2 cups evaporated milk
1 tsp vanilla
1 pint whipping cream
Using a jelly roll pan, cover bottom of pan with graham cracker crumbs to make crust. Place banana slices over crust. Spread ice cream over bananas. Spread nuts over ice cream and freeze. Melt chocolate chips with butter. Add powdered sugar and evaporated milk, cook until thick, stirring often. Add vanilla; cool. Spread over frozen ice cream and return to freezer. Whip whipping cream, adding a little sugar to sweeten, until stiff. Spread over frozen chocolate mix. Top with graham cracker crumbs and return to freezer.
Graham cracker crumbs, for crust and topping
2 to 3 bananas, split lengthwise
1/2 gallon Neopolitan ice cream, softened enough for spreading
1 cup nuts
1 cup chocolate chips
1/2 cup butter
2 cups powdered sugar
1 1/2 cups evaporated milk
1 tsp vanilla
1 pint whipping cream
Using a jelly roll pan, cover bottom of pan with graham cracker crumbs to make crust. Place banana slices over crust. Spread ice cream over bananas. Spread nuts over ice cream and freeze. Melt chocolate chips with butter. Add powdered sugar and evaporated milk, cook until thick, stirring often. Add vanilla; cool. Spread over frozen ice cream and return to freezer. Whip whipping cream, adding a little sugar to sweeten, until stiff. Spread over frozen chocolate mix. Top with graham cracker crumbs and return to freezer.
Oatmeal Cake
Recipe from Sue Olsen
Cake
1 1/2 cups boiling water
1 cup quick oatmeal
1 stick margarine
2 eggs
1 cup brown sugar
1 cup white sugar
1 1/3 cups flour
1 tsp soda
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
Topping
4 tbls butter
1/2 cup brown sugar
1 cup coconut
1 cup chopped pecans
1/4 cup evaporated milk
1/2 tsp vanilla
Pour boiling water over oatmeal. Put butter in oatmeal, cover and let stand for 20 minutes. Add eggs, beating well. Add sugars. Sift together flour, soda, salt, baking powder, cinnamon, and nutmeg; add to oatmeal mixture. Bake in 13 x 9-inch pan at 350 degrees for 35 minutes. Cool slightly. Combine topping ingredients and spread over top of cake Broil for 3 minutes.
Cake
1 1/2 cups boiling water
1 cup quick oatmeal
1 stick margarine
2 eggs
1 cup brown sugar
1 cup white sugar
1 1/3 cups flour
1 tsp soda
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
Topping
4 tbls butter
1/2 cup brown sugar
1 cup coconut
1 cup chopped pecans
1/4 cup evaporated milk
1/2 tsp vanilla
Pour boiling water over oatmeal. Put butter in oatmeal, cover and let stand for 20 minutes. Add eggs, beating well. Add sugars. Sift together flour, soda, salt, baking powder, cinnamon, and nutmeg; add to oatmeal mixture. Bake in 13 x 9-inch pan at 350 degrees for 35 minutes. Cool slightly. Combine topping ingredients and spread over top of cake Broil for 3 minutes.
Forgotten Dessert
Recipe from Sue Olsen
5 egg whites (2/3 cup)
1/2 tsp salt
1/2 tsp cream of tartar
1 1 /2 cups sugar
1 tsp vanilla
1 cup whipped cream, sweetened with sugar, chilled
Strawberries, for serving
Preheat oven to 450 degrees. Beat egg whites until stiff. Add salt and cream of tartar; beat. Add sugar gradually. Add vanilla. Beat until really stiff. Pour in greased 8 x 8-inch pan and put in oven. Turn off oven and leave overnight or 5 hours. Add sweetened whipped cream and chill. Top with strawberries when ready to serve.
5 egg whites (2/3 cup)
1/2 tsp salt
1/2 tsp cream of tartar
1 1 /2 cups sugar
1 tsp vanilla
1 cup whipped cream, sweetened with sugar, chilled
Strawberries, for serving
Preheat oven to 450 degrees. Beat egg whites until stiff. Add salt and cream of tartar; beat. Add sugar gradually. Add vanilla. Beat until really stiff. Pour in greased 8 x 8-inch pan and put in oven. Turn off oven and leave overnight or 5 hours. Add sweetened whipped cream and chill. Top with strawberries when ready to serve.
Jan 22, 2012
Strawberry Shortcake
Recipe from Gail Christians
2 1/3 cups Bisquick baking mix
1/2 cup milk
3 tbls sugar
3 tbls margarine or butter, melted
1 quart strawberries, cut in half and sweetened
Sweetened whipped cream
Heat oven to 425 degrees. Mix ingredients (except strawberries and whipped cream) until soft dough forms. Spread in un-greased 8 x 8-inch square pan or 8-inch round pan. Bake 15 to 20 minutes or until golden brown. Cool 10 minutes; cut into serving pieces. Split each piece horizontally. Fill and top each serving with strawberries. Top with whipped cream.
Yields: 6-8 servings
2 1/3 cups Bisquick baking mix
1/2 cup milk
3 tbls sugar
3 tbls margarine or butter, melted
1 quart strawberries, cut in half and sweetened
Sweetened whipped cream
Heat oven to 425 degrees. Mix ingredients (except strawberries and whipped cream) until soft dough forms. Spread in un-greased 8 x 8-inch square pan or 8-inch round pan. Bake 15 to 20 minutes or until golden brown. Cool 10 minutes; cut into serving pieces. Split each piece horizontally. Fill and top each serving with strawberries. Top with whipped cream.
Yields: 6-8 servings
Sopaipillas
Recipe from Gail Christians
2 cups sifted flour
1 tsp baking powder
1 tsp salt
1 tbls shortening
3/4 cup cold water (about)
Sift dry ingredients together. Cut in shortening, add water, and shape into ball. Form dough in six balls, rolling each into very thin rounds. Cut in wedge shapes and fry in hot fat (375 degrees) about 4 minutes or until golden brown.
Yields: 3 dozen
2 cups sifted flour
1 tsp baking powder
1 tsp salt
1 tbls shortening
3/4 cup cold water (about)
Sift dry ingredients together. Cut in shortening, add water, and shape into ball. Form dough in six balls, rolling each into very thin rounds. Cut in wedge shapes and fry in hot fat (375 degrees) about 4 minutes or until golden brown.
Yields: 3 dozen
Martha's Pie Crust
Recipe from Alice Kingsbury
3 cups flour
3/4 tsp salt
1 1/4 cups lard
1 egg, beaten
5 tbls water
1 tbls vinegar
Mix first 3 ingredients well with pastry blender. In small bowl, combine egg, water, and vinegar. Pour into flour mixture; mix well. Shape into ball and chill overnight or several hours. Remove from refrigerator a couple of hours before rolling out. This will keep at least a week in refrigerator.
Yields: 2 pie crusts
3 cups flour
3/4 tsp salt
1 1/4 cups lard
1 egg, beaten
5 tbls water
1 tbls vinegar
Mix first 3 ingredients well with pastry blender. In small bowl, combine egg, water, and vinegar. Pour into flour mixture; mix well. Shape into ball and chill overnight or several hours. Remove from refrigerator a couple of hours before rolling out. This will keep at least a week in refrigerator.
Yields: 2 pie crusts
Pecan Pie
Recipe from Gail Christians
2 eggs
3/4 cup sugar
1 cup dark corn syrup
2 tbls melted butter
1 tbls flour
1 tsp vanilla
1/8 tsp salt
1 cup pecan halves
1 unbaked 9" pie crust
Preheat oven to 400 degrees. Place eggs in small mixing bowl, beat lightly. Add next 6 ingredients and beat until well blended. Stir in pecans and pour into pie crust. Bake 15 minutes, lower heat to 350 degrees, and bake 30-35 minutes longer until set. Cool before serving.
2 eggs
3/4 cup sugar
1 cup dark corn syrup
2 tbls melted butter
1 tbls flour
1 tsp vanilla
1/8 tsp salt
1 cup pecan halves
1 unbaked 9" pie crust
Preheat oven to 400 degrees. Place eggs in small mixing bowl, beat lightly. Add next 6 ingredients and beat until well blended. Stir in pecans and pour into pie crust. Bake 15 minutes, lower heat to 350 degrees, and bake 30-35 minutes longer until set. Cool before serving.
Fresh Strawberry Pie
Recipe from Gail Christians
1 cup sugar
2 tbls cornstarch
1 1/2 cups water
1 box strawberry jello
1 quart fresh strawberries, quartered
Pre-baked pie crust
In saucepan, mix sugar and cornstarch; add water and cook until clear. Add jello. Cool and then add strawberries. Pour into baked pie crust.
1 cup sugar
2 tbls cornstarch
1 1/2 cups water
1 box strawberry jello
1 quart fresh strawberries, quartered
Pre-baked pie crust
In saucepan, mix sugar and cornstarch; add water and cook until clear. Add jello. Cool and then add strawberries. Pour into baked pie crust.
Individual Fallen Chocolate Cakes
Recipe from Sandy Olsen
8 tbls unsalted butter, plus extra for ramekins
8 oz semisweet chocolate, coarsely chopped
4 large eggs
1 large yolk
1 tsp vanilla extract
1/4 tsp salt
1/2 cup sugar
2 tbls all-purpose flour, plus extra for ramekins
Confectioner's sugar or unsweetened cocoa powder for decoration, optional
Whipped cream for serving, optional
1. Adjust oven rack to center position and heat oven to 400 degrees. Generously butter and flour (or use cocoa powder) eight 6-ounce ramekins or Pyrex custard/baking cups; tap out excess flour and position ramekins on shallow roasting pan, jelly roll pan, or baking sheet. Meanwhile, melt 8 tbls butter and chocolate in medium heat proof bowl set over a pan of almost simmering water, stirring gone or twice, until smooth; remove from heat. (Or melt chocolate and butter in microwave: heat chocolate alone at 50% power for 2 minutes; stir chocolate, add butter, and continue heating at 50% for another 2 minutes, stopping to stir after 1 minute. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50% power.)
2. Beat eggs, yolk, vanilla, salt, and sugar at highest speed in bowl of a standing mixer fitted with whisk attachment until volume nearly triples, color is very light, and mixture drops from beaters in a smooth, thick stream, about 5 minutes. (Alternately, beat for 10 minutes using a hand-held mixer and large mixing bowl.) Scrape egg mixture over melted chocolate and butter; sprinkle flour over egg mixture. Gently fold egg and flour into chocolate until mixture is uniformly colored. Ladle or pour batter into prepared ramekins. (Can be covered lightly with plastic wrap and refrigerated up to eight hours. Return to room temperature for 30 minutes before baking.)
3. Bake until cakes have puffed about 1/2 inch above rims of ramekins, have a thin crust on top, and jiggle slightly at center when ramekins are shaken very gently, 12 to 13 minutes. Run a paring knife around inside edges of ramekins to loosen cakes and invert onto serving plates; cool for 1 minute and lift off ramekins. Sieve light sprinkling of confectioner's sugar or cocoa powder over cakes to decorate, if desired, and serve immediately with optional whipped cream.
Yields: 8 servings
8 tbls unsalted butter, plus extra for ramekins
8 oz semisweet chocolate, coarsely chopped
4 large eggs
1 large yolk
1 tsp vanilla extract
1/4 tsp salt
1/2 cup sugar
2 tbls all-purpose flour, plus extra for ramekins
Confectioner's sugar or unsweetened cocoa powder for decoration, optional
Whipped cream for serving, optional
1. Adjust oven rack to center position and heat oven to 400 degrees. Generously butter and flour (or use cocoa powder) eight 6-ounce ramekins or Pyrex custard/baking cups; tap out excess flour and position ramekins on shallow roasting pan, jelly roll pan, or baking sheet. Meanwhile, melt 8 tbls butter and chocolate in medium heat proof bowl set over a pan of almost simmering water, stirring gone or twice, until smooth; remove from heat. (Or melt chocolate and butter in microwave: heat chocolate alone at 50% power for 2 minutes; stir chocolate, add butter, and continue heating at 50% for another 2 minutes, stopping to stir after 1 minute. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50% power.)
2. Beat eggs, yolk, vanilla, salt, and sugar at highest speed in bowl of a standing mixer fitted with whisk attachment until volume nearly triples, color is very light, and mixture drops from beaters in a smooth, thick stream, about 5 minutes. (Alternately, beat for 10 minutes using a hand-held mixer and large mixing bowl.) Scrape egg mixture over melted chocolate and butter; sprinkle flour over egg mixture. Gently fold egg and flour into chocolate until mixture is uniformly colored. Ladle or pour batter into prepared ramekins. (Can be covered lightly with plastic wrap and refrigerated up to eight hours. Return to room temperature for 30 minutes before baking.)
3. Bake until cakes have puffed about 1/2 inch above rims of ramekins, have a thin crust on top, and jiggle slightly at center when ramekins are shaken very gently, 12 to 13 minutes. Run a paring knife around inside edges of ramekins to loosen cakes and invert onto serving plates; cool for 1 minute and lift off ramekins. Sieve light sprinkling of confectioner's sugar or cocoa powder over cakes to decorate, if desired, and serve immediately with optional whipped cream.
Yields: 8 servings
Jan 17, 2012
Pistachio-Chocolate Eclairs
Recipe from Sandy Olsen
Each batch of dough yields approx 18 eclairs. (Must make it one batch of dough at a time. When doubled it is troublesome to stir and gets too slimy.) Sandy made triple batch for family reunion (52-54 eclairs)
Dough
1 cup water
1/2 cup butter or margarine (margarine is fine)
1 cup all-purpose flour
4 eggs
Heat oven to 400 degrees. Heat water and butter to rolling boil. (Silver-stone Dutch oven works well.) Stir in flour and stir vigorously about 1 minute (off the heat) until mixture forms a ball. Beat in eggs by hand (one at a time works best, do not use an electric mixer!). Drop dough by heaping teaspoon onto un-greased cookie sheet (no more than 12 to a sheet even for large sheets). Buttering fingers frequently, pat and shape mounds into rectangles approx 1 1/2-inches x 3-inches. (Heaping tsp means between 1/8 and 1/4 cup dough per eclair). Bake about 25 to 30 minutes until they are deep golden brown (not light brown- if under baked they deflate when they cool). Cut off tops when cool and pull out any filaments of soft dough.
Filling
2 small boxes pistachio pudding (you will have some left over)
1 (8 oz) container Cool Whip
milk
Make pudding as directed on box except use half as much milk as called for (i.e. if calls for 2 cups milk, use 1 cup per box instead). Fill puffs with pudding, replace tops. (If make triple batch, use 4 boxes of pudding, 2 containers Cool Whip).
Chocolate Glaze
2 oz unsweetened chocolate
3 tbls butter or margarine
1 cup confectioners sugar
3/4 tsp vanilla
Melt chocolate and butter over low heat. Remove from heat; stir in sugar and vanilla. Mix in about 2 T (or more) hot water, 1 tsp at a time, until glaze is of proper consistency. (Usually needs more water than calls for.) (If make triple batch, tripe sauce- will have some left over. Can almost get by with 5 oz chocolate but not quite.)
Refrigerate immediately and keep cold until serving.
Note: to transport in cooler, use 2 wire baking racks and 5 toilet paper tubes to hold them apart with jelly roll pan on top
Each batch of dough yields approx 18 eclairs. (Must make it one batch of dough at a time. When doubled it is troublesome to stir and gets too slimy.) Sandy made triple batch for family reunion (52-54 eclairs)
Dough
1 cup water
1/2 cup butter or margarine (margarine is fine)
1 cup all-purpose flour
4 eggs
Heat oven to 400 degrees. Heat water and butter to rolling boil. (Silver-stone Dutch oven works well.) Stir in flour and stir vigorously about 1 minute (off the heat) until mixture forms a ball. Beat in eggs by hand (one at a time works best, do not use an electric mixer!). Drop dough by heaping teaspoon onto un-greased cookie sheet (no more than 12 to a sheet even for large sheets). Buttering fingers frequently, pat and shape mounds into rectangles approx 1 1/2-inches x 3-inches. (Heaping tsp means between 1/8 and 1/4 cup dough per eclair). Bake about 25 to 30 minutes until they are deep golden brown (not light brown- if under baked they deflate when they cool). Cut off tops when cool and pull out any filaments of soft dough.
Filling
2 small boxes pistachio pudding (you will have some left over)
1 (8 oz) container Cool Whip
milk
Make pudding as directed on box except use half as much milk as called for (i.e. if calls for 2 cups milk, use 1 cup per box instead). Fill puffs with pudding, replace tops. (If make triple batch, use 4 boxes of pudding, 2 containers Cool Whip).
Chocolate Glaze
2 oz unsweetened chocolate
3 tbls butter or margarine
1 cup confectioners sugar
3/4 tsp vanilla
Melt chocolate and butter over low heat. Remove from heat; stir in sugar and vanilla. Mix in about 2 T (or more) hot water, 1 tsp at a time, until glaze is of proper consistency. (Usually needs more water than calls for.) (If make triple batch, tripe sauce- will have some left over. Can almost get by with 5 oz chocolate but not quite.)
Refrigerate immediately and keep cold until serving.
Note: to transport in cooler, use 2 wire baking racks and 5 toilet paper tubes to hold them apart with jelly roll pan on top
Dark Chocolate Mousse
Recipe from Sandy Olsen
8 oz bittersweet chocolate, chopped fine (Ghirardelli)
2 tbls cocoa powder, preferably Dutch-processed
1 tsp instant espresso powder
5 tbls water
1 tbls brandy
2 large eggs, separated
1 tbls sugar, separated in 1 1/2 tsps
1/8 tsp table salt
1 cup plus 2 tbls chilled heavy cream
1. Melt chocolate, cocoa powder, espresso powder, water, and brandy in medium heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from heat.
2. Whisk egg yolks, 1 1/2 tsp sugar, and salt in medium bowl until mixture lightens in color and thickens slightly, about 30 seconds. Pour melted chocolate into egg mixture and whisk until combined. Let cool until just warmer than room temperature, 3 to 5 minutes.
3. In clean bowl of standing mixer fitted with whisk attachment, beat egg whites at medium-low speed until frothy, 1 to 2 minutes. Add remaining 1 1/2 tsp sugar, increase mixer speed to medium-high, and beat until soft peaks form when whisk is lifted, about 1 minute. Detach whisk and bowl from mixer and whisk last few strokes by hand, making sure to scrape any unbeaten whites from bottom of bowl. Using whisk, stir about one-quarter of beaten egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until few white streaks remain.
4. In now-empty bowl, whip heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, about 15 seconds more. Using rubber spatula, fold whipped cream into mousse until no white streaks remain. Spoon into 6 to 8 individual serving dishes or goblets. Cover with plastic wrap and refrigerate until set and firm, at least 2 hours. (The mousse may be covered and refrigerated for up to 24 hours.)
If desired, serve with very lightly sweetened whipped cream and chocolate shavings.
Note: if make mousse a day in advance of serving, let sit at room temperature for 10 minutes before serving.
8 oz bittersweet chocolate, chopped fine (Ghirardelli)
2 tbls cocoa powder, preferably Dutch-processed
1 tsp instant espresso powder
5 tbls water
1 tbls brandy
2 large eggs, separated
1 tbls sugar, separated in 1 1/2 tsps
1/8 tsp table salt
1 cup plus 2 tbls chilled heavy cream
1. Melt chocolate, cocoa powder, espresso powder, water, and brandy in medium heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from heat.
2. Whisk egg yolks, 1 1/2 tsp sugar, and salt in medium bowl until mixture lightens in color and thickens slightly, about 30 seconds. Pour melted chocolate into egg mixture and whisk until combined. Let cool until just warmer than room temperature, 3 to 5 minutes.
3. In clean bowl of standing mixer fitted with whisk attachment, beat egg whites at medium-low speed until frothy, 1 to 2 minutes. Add remaining 1 1/2 tsp sugar, increase mixer speed to medium-high, and beat until soft peaks form when whisk is lifted, about 1 minute. Detach whisk and bowl from mixer and whisk last few strokes by hand, making sure to scrape any unbeaten whites from bottom of bowl. Using whisk, stir about one-quarter of beaten egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until few white streaks remain.
4. In now-empty bowl, whip heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, about 15 seconds more. Using rubber spatula, fold whipped cream into mousse until no white streaks remain. Spoon into 6 to 8 individual serving dishes or goblets. Cover with plastic wrap and refrigerate until set and firm, at least 2 hours. (The mousse may be covered and refrigerated for up to 24 hours.)
If desired, serve with very lightly sweetened whipped cream and chocolate shavings.
Note: if make mousse a day in advance of serving, let sit at room temperature for 10 minutes before serving.
Blueberry Sour Cream Pie
Recipe from Sandy Olsen (Sandy's moms recipe)
Pillsbury pie crust, one crust
Filling
1 cup sour cream
2 1/2 tbls flour
3/4 tsp almond extract
2 1/2 cups fresh blueberries
3/4 cup sugar
1 egg, beaten
1/4 tsp salt
Topping
6 tbls flour
1/3 cup chopped pecans
2 tbls sugar
1/4 cup butter, chilled
pecans
1. Prepare pie crust according to package directions for a one crust pie. (Use 9-inch pie pan)
2. For filling: mix first 6 ingredients in medium bowl to blend. Mix in blueberries. Spoon into crust. Bake until filling is set, approx 25 minutes at 375 degrees.
3. For topping: using fingertips, mix flour ad butter in medium bowl until small clumps form. Mix in pecans and sugar. Spoon topping over pie. Bake until topping browns, approx 12 minutes. Cool to room temperature.
Pillsbury pie crust, one crust
Filling
1 cup sour cream
2 1/2 tbls flour
3/4 tsp almond extract
2 1/2 cups fresh blueberries
3/4 cup sugar
1 egg, beaten
1/4 tsp salt
Topping
6 tbls flour
1/3 cup chopped pecans
2 tbls sugar
1/4 cup butter, chilled
pecans
1. Prepare pie crust according to package directions for a one crust pie. (Use 9-inch pie pan)
2. For filling: mix first 6 ingredients in medium bowl to blend. Mix in blueberries. Spoon into crust. Bake until filling is set, approx 25 minutes at 375 degrees.
3. For topping: using fingertips, mix flour ad butter in medium bowl until small clumps form. Mix in pecans and sugar. Spoon topping over pie. Bake until topping browns, approx 12 minutes. Cool to room temperature.
Pumpkin Bread Pudding with Maple Pecan Caramel Sauce and Bourbon Cream
Recipe from Sandy Olsen
Bread Pudding
5 large eggs
1 (15 oz) can pumpkin puree
1 cup heavy cream
1 cup Half & Half creamer
1/2 cup sugar
1 tsp cinnamon
2 tsp kosher salt
1/4 tsp nutmeg
1 tsp vanilla extract
1 lime, juiced
1 loaf white bread, 1-inch cut and lightly toasted
Mix everything except bread until well blended. Add mixture to bread and lightly toss, careful not to break up bread. Allow to soak for 2 hours. Evenly distribute mix into two lightly sprayed 9-inch baking pans and cover with plastic wrap and foil. Bake in oven at 300 degrees for 40 minutes.
Maple Pecan Caramel Sauce
1/3 cup sugar
1/4 cup brown sugar
1/2 cup maple syrup
1 cups heavy cream
1/2 cup pecans
1/2 tsp salt
Mix all the ingredients in a saucepan. Cook over high heat until mixture reaches 220 degrees on the candy thermometer. Let cool for 20 minutes and skim surface if necessary. Note: when color gets darker- it is done- check with thermometer.
Bourbon Cream
3 oz bourbon
1/2 cup sugar
1 quart heavy cream
Whip ingredients to a VERY soft peak. Note: don't over whip the whipped cream- start mixer slowly, then bring up to speed.
Spoon sauce over top of pudding, top with whipped cream and serve from pan.
Bread Pudding
5 large eggs
1 (15 oz) can pumpkin puree
1 cup heavy cream
1 cup Half & Half creamer
1/2 cup sugar
1 tsp cinnamon
2 tsp kosher salt
1/4 tsp nutmeg
1 tsp vanilla extract
1 lime, juiced
1 loaf white bread, 1-inch cut and lightly toasted
Mix everything except bread until well blended. Add mixture to bread and lightly toss, careful not to break up bread. Allow to soak for 2 hours. Evenly distribute mix into two lightly sprayed 9-inch baking pans and cover with plastic wrap and foil. Bake in oven at 300 degrees for 40 minutes.
Maple Pecan Caramel Sauce
1/3 cup sugar
1/4 cup brown sugar
1/2 cup maple syrup
1 cups heavy cream
1/2 cup pecans
1/2 tsp salt
Mix all the ingredients in a saucepan. Cook over high heat until mixture reaches 220 degrees on the candy thermometer. Let cool for 20 minutes and skim surface if necessary. Note: when color gets darker- it is done- check with thermometer.
Bourbon Cream
3 oz bourbon
1/2 cup sugar
1 quart heavy cream
Whip ingredients to a VERY soft peak. Note: don't over whip the whipped cream- start mixer slowly, then bring up to speed.
Spoon sauce over top of pudding, top with whipped cream and serve from pan.
Raspberry Swirl Dessert
Recipe from Janet Meyne
Crust
¾ cup graham cracker crumb
3 tbls butter
2 tbls sugar
Preheat oven to 375 degrees. Combine crumbs, butter, and sugar. Lightly press mixture into well-greased 7x11x1½-inch pan. Bake for 8 minutes. Cool well.
Filling
3 eggs, separated
1 (8 oz) pkg cream cheese
1 cup sugar
1/8 tsp salt
1 cup heavy whipping cream
1 (10 oz) pkg frozen raspberries, partially thawed & drained
Beat egg yolks until thick. Add cream cheese, sugar, and salt. Beat until smooth and light. In another bowl, beat egg whites until stiff peaks form. In another bowl, whip cream till stiff and then fold with egg white into cheese mixture. Gently swirl raspberries into cheese filling with a knife. Pour filling into crust and freeze.
Crust
¾ cup graham cracker crumb
3 tbls butter
2 tbls sugar
Preheat oven to 375 degrees. Combine crumbs, butter, and sugar. Lightly press mixture into well-greased 7x11x1½-inch pan. Bake for 8 minutes. Cool well.
Filling
3 eggs, separated
1 (8 oz) pkg cream cheese
1 cup sugar
1/8 tsp salt
1 cup heavy whipping cream
1 (10 oz) pkg frozen raspberries, partially thawed & drained
Beat egg yolks until thick. Add cream cheese, sugar, and salt. Beat until smooth and light. In another bowl, beat egg whites until stiff peaks form. In another bowl, whip cream till stiff and then fold with egg white into cheese mixture. Gently swirl raspberries into cheese filling with a knife. Pour filling into crust and freeze.
Jan 16, 2012
Spice Cake with Caramel Frosting
Recipe from Janet Meyne
Cake
1¼ cup flour
1 cup packed brown sugar
¼ cup cornstarch
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
½ tsp ground cloves
½ tsp salt
1/3 c oil
1 tbls vinegar
1 cup water
Preheat oven to 350 degrees. In 8 or 9-inch pan, with fork mix well: flour, sugar, cornstarch, baking soda, allspice, cinnamon, cloves, and salt. Add oil, vinegar, and water. Mix briskly with fork until thoroughly blended. Bake for 30 minutes. Cool.
Frosting
¼ cup butter or margarine
½ cup packed brown sugar
2 tbls milk
¾ c plus 3 tbls powdered sugar
In small saucepan melt butter. Add brown sugar. Stir over low heat 2 minutes. Add milk, bring to a boil. Remove from heat and
Cake
1¼ cup flour
1 cup packed brown sugar
¼ cup cornstarch
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
½ tsp ground cloves
½ tsp salt
1/3 c oil
1 tbls vinegar
1 cup water
Preheat oven to 350 degrees. In 8 or 9-inch pan, with fork mix well: flour, sugar, cornstarch, baking soda, allspice, cinnamon, cloves, and salt. Add oil, vinegar, and water. Mix briskly with fork until thoroughly blended. Bake for 30 minutes. Cool.
Frosting
¼ cup butter or margarine
½ cup packed brown sugar
2 tbls milk
¾ c plus 3 tbls powdered sugar
In small saucepan melt butter. Add brown sugar. Stir over low heat 2 minutes. Add milk, bring to a boil. Remove from heat and
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