Definitely Desserts...

Key Lime Pie

2011-09-04T10:30:00.000-07:00

It seems like every time I turn around a see Key Lime Pie on another blog. It's becoming and epidemic, and I think I caught whatever it is. Or it could just be that Key Lime pie is really tasty. Or a tradition in my family. It's one of those things

We have it every Easter, and there has been some debate as to whether we had it at Thanksgiving too, some people remember it along side the turkey and others seem to think thats outrageous. Either way the pie still tastes good.

Crust options on this are pretty much whatever you want. I like a pastry crust, others swear by a graham cracker crust. I recently saw a recipe for key lime pie that used rice chex cereal to make a gluten free crust.

1 pie crust, baked

12 oz. Key Lime Juice
1 can sweetened condensed milk
1/4 c. sugar
3 eggs Green food coloring (optional)

Bake the pie crust until cooked.

Whisk together the milk, lime juice, and sugar. Whisk in the eggs. I added 3 drops of food coloring to mine but thats totally optional.

Bake at 350 for 15 minutes. Let sit on the counter for half and hour and then chill for 4 hours before cutting.

Some people like chantilly (whipped) cream on theirs.
I think it ruins the pie.

Peanut Butter Silk Cups

2011-09-02T22:15:00.001-07:00

1 batch swiss buttercream
I used 2 egg whites and 1/2 c. sugar, basically the smallest recipe, doubled.

Once you have made the Swiss buttercream, beat in

1 c. creamy peanut butter
1 c. powdered sugar
1 tsp vanilla
generous pinch salt

Taste the stuff before you add the salt. I found it cloying, thats why I added a little, if you like it like that leave it out.

Then using a large star tip I piped it into chocolate cups. Or you could use it to fill cakes or crepes or frost cupcakes. My kids are currently eating it with a spoon.

And I'm gonna send them over to Cast Party Wednesday, cause linking parties are fun

And to Double takes Peanut Butter Challenge

Creme Brulee

2011-08-15T10:00:00.000-07:00

When you heat a liquid, usually a dairy, and then mix it into eggs it is called tempering. At that point in this recipe you pour it into the ramekins and bake it, or you can return it to the pan and continue cooking until it is thick enough to coat the back of a spoon to create custard.

If you go the custard route stir in some chocolate and whipped cream to make silk.

For such a great dessert this was not only super easy to make, but would be great for entertaining. You can make it the day before and just take them out of the fridge before dinner. Then when you are done eating just sprinkle with sugar and torch the top.

1 1/2 c. heavy cream
2 c. half-an-half
6 egg yolks
3/4 c. sugar
1 tsp. vanilla extract
12 Tbsp Turbinado sugar

Heat the cream, half-an-half, and vanilla until the liquid is really hot, but don't let it boil or it will curdle.

Meanwhile beat the egg yolks and sugar until the mixture looks light and fluffy and is pale in color.

When the cream is hot and the yolks are pale slowly whisk the hot cream into the egg yolks, a little at a time, until completely incorporated.

Pour into ramekins and place on a tray, pour water halfway up the sides of the ramekins. Bake at 350 for 30 minutes. Remove from the oven and let sit for 30 minutes.

Chill overnight. Remove from the fridge and top each with 1 Tbsp sugar, using a kitchen blow torch, run the flame across the top until the sugar is melted. Let sit for 30 minutes before serving.

I use the lowest setting on my torch. I found that the highest setting burns the top of the sugar before it melts the bottom, the lowest setting melted it throughout and the browned the top nicely.

5 minute Cherry Crumble

2010-11-10T06:55:00.000-08:00

I had this at a church get together the other day, it was really simple and quite due to pre-fab mixes and such but still pretty good. I made it for my family yesterday and they loved it

2 cans cherry pie filling (Other fruits such as apple or blueberry would be good too I think)

1 pkg Martha White oatmeal cookie mix
1/2 tsp. cinnamon
1/4 c. toasted pecans
butter (I dont remember how much I used, I think a little over half a stick)

Pour the cans of pie filling in the bottom of a 9 x 13 inch baking pan. Combine the mix and the cinnamon. Mix in the butter with your hands until it forms coarse crumbs and sticks together. Add the pecans and mix a little.

Sprinkle on top of the cherry mix. Bake at 350 for 30 - 40 minutes until cherries are bubbly

Pumpkin Custard Cream Pie

2010-11-01T18:14:00.000-07:00

1 pre-baked 9 inch pie crust (a baked graham cracker crust would also work)

For pumpkin custard:

1 c. packed pumpkin

1 1/2 c. half and half

3/4 c. brown sugar

5 T. corn starch

2 tsp. pumpkin pie spice

1/2 tsp. ginger

2 tsp. vanilla

2 egg yolks

For Cream Cheese Topping:

8 oz. Philadelphia Brand Cream Cheese, softened

1 c. heavy whipping cream

About 1/2 c. powdered sugar

1 tsp nutmeg

2 tsp vanilla

1/4 c. toasted chopped pecans (optional)

To Make Custard:

In a medium sized, heavy saucepan, mix sugar and cornstarch until throughly blended. Stir in cream and then add all other ingredients except egg yolks. Cook and stir over medium heat, being careful not to scorch the bottom, until the custard is gently boiling, smooth, and thick. Remove from heat. In a small bowl mix 1/4 c. hot custard and egg yolks, blending thoroughly and quickly. Mix in another 1/4 c. custard and then add the custard/yolk mixture to the pan full of custard. Blend thoroughly and immediately pour into cooked pie shell. Let cool and refrigerate until cold.

To Make Cream Cheese Topping

While the pie is cooling, heat cream and nutmeg together in a small saucepan until just hot. Do not boil. Let cool and refrigerate until cold.

Beat cream cheese, powdered sugar, and vanilla with an electric mixer until light and fluffy. Taste for sweetness, add more sugar if desired. Whip nutmeg cream until stiff peaks form. Gently fold nutmeg cream into cream cheese with a spatula. Do not stir! Immediately spread mixture on top of pumpkin custard. Top with chopped nuts, if desired. Chill until cold, keep refrigerated.

This would also be good with caramel drizzled on top.

Pumpkin Cheesecake

2010-11-01T16:17:00.000-07:00

White Chocolate Pumpkin Spice Cheesecake

Blueberry Cresent Rolls

2010-10-12T08:12:00.000-07:00

As adapted from Kraft Magazine

2 pkg. (8 oz.) refrigerated crescent dinner rolls

1 (8-oz. pkg.) Cream Cheese, softened

1/4 c. sugar
splash vanilla extract

1 c. blueberries, divided

Preheat oven to 375ºF. Unroll dough into eight rectangles (four per package); firmly press perforations together to seal.

Combine cream cheese, sugar, and vanilla; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet.

Bake 11 to 13 min. or until golden brown.

Cream Pie

2010-10-05T11:36:00.000-07:00

6 egg yolks
1 cup white sugar
1 1/2 (.25 ounce) packages unflavored gelatin
1/2 cup cold water
2 cups heavy cream

Thats the basic cream pie recipe, for the mint pie add:
2 drops Peppermint oil
peppermint extract to taste
green food coloring (optional)
1 c. crushed mint chocolates (York pieces, Mint M&M's, andes mints)

Beat the egg yolks with the sugar until they are light and fluffy and kinda a pale yellow color.

In a saucepan, soak the gelatin in water until the gelatin is no longer opaque. Bring to a boil.

Slowly beat the hot gelatin into the egg mixture. Set aside

Whip the cream until still peaks form, add peppermint oil and the peppermint mint extract to taste and food coloring to desired shade.

Fold the mint flavored whipped cream into the egg mixture. I found a hand whisk was the best for that. Don't use an electric mixture, it will break down the whipped cream and leave you with a runny mess.

Fold in chocolate candy. Chill mixture until it is firm enough to keep a bit of shape. Spoon filling into pie shells. Serve after chilling for several hours.

This is good in a baked chocolate oreo crust or a regular pastry crust with a chocolate layer spread in the bottom. When the pastry comes out of the oven I just sprinkle it with chocolate chips and let it sit for a while. When they are melted I spread them out.

It makes either two flat pies or one really heaped up pie. I use the latter. The pie pictured above is only half of the filling, it's just in a small crust. I used the other half in individual mini tarts with the same oreo crust. It made 4 piled really high.

You can eat it like it is or if you wanna get fancy and garnish it I would use whipped cream or Swiss buttercream pipes and more crushed chocolate candies, crushed or mini oreos, chocolate curls or a dusting of cocoa powder.

The first time I made this I made it with maple. I made a crust out of the maple leaf shaped maple cream filled cookies you get at the dollar store.Then I used real maple extract and I think maybe some vanilla in the filling. It was really tasty.

Other variations I have made are vanilla as the flavor and folded in fresh strawberries, and raspberries.

Also lemon cream and I folded in folded blueberries.

Some other ideas I though up that look good are but havent made are

Coconut - add a dash of coconut and vanilla extract in and fold in flaked coconut

Egg nog - Fold nutmeg and vanilla into the egg filling

I love caramel, though I am not sure what I would add to it to make it that flavor. Maybe Italian soda syrup as the flavoring? And then fold in some caramel ice cream topping just enough so that it swirls in but not mixes in fully? Maybe with some honey roasted cashews too...

Caramel Chocolate Slush

2010-09-06T12:08:00.000-07:00

I very strongly recommend the Da Vinci brand caramel syrup. You can usually find it at Sams club in the coffee isle.

Torrani brand caramel tastes like windex, so I don't use it, though their fruit flavors are really good.

Monin brand caramel syrup tastes like brown sugar, more a penuche than caramel. It's still good, just different, you need more of it, it's not as strong

Stirling brand caramel is bland. And way over priced.

1/3 c. cocoa powder
1/3 c. sugar
1/3 c. water

2 c. ice cubes
1 1/2 c. half-an-half
1/2 c. sugar

1/4 c. caramel syrup

Whisk together the chocolate and sugar. Add the water and simmer until smooth. Chill

Blend together the ice, cream, and remaining sugar. Pulse until ice us all crushed. Add chilled chocolate syrup and caramel syrup.

Bon appetit!

Pictures of things I have been baking

2010-08-22T18:07:00.000-07:00

This is "Gregory". Homemade chocolate cake, chocolate truffle cheesecake, white chocolate silk, whipped chocolate gnache, and swiss buttercream pipes.

Lemon Cheesecake with a homemade lemon curd and Chantilly cream topping, white chocolate collar and Swiss buttercream pipes

Birthday Cake for a fellow ASOS wife. Gregory without the cheesecake layer

Made for a Scout Cake auction. Golden Caramel cake with
chocolate silk and a white chocolate disk on top

Butter cake with Strawberry Mousse and a white chocolate disk on top

And I just noticed almost (only the strawberry cake got out of it) all of the cakes I decorated with spiky things.

Shortcake

2010-06-24T11:26:00.000-07:00

This is the perfect base for traditional southern shortcake - buttery, soft, and rich. Serve it with sliced strawberries macerated in some sugar, and lots of whipped cream.

2 sticks (1/2 pound) unsalted butter, melted

3 c. all-purpose flour

1 large egg

1/2 c. white sugar

1 T baking powder

1 1/4 c. milk

2 T vanilla

Mix butter, sugar, vanilla, and egg until fully combined. Mix flour and baking powder, and slowly stir in flour, 1/2 c. at a time, until all but 1/2 c. have been mixed in and well coated with the butter/sugar mixture. Add milk and last 1/2 c. flour, stir until just combined. The mixture will be thick and sticky. Press into 2 loaf pans. Bake at 350 until it has a nicely browned, crusty outside and sounds hollow when tapped. Let cool on a wire rack for 15-20 minutes, then turn out onto rack to cool completely. Best when served slightly warm - try to serve the same day as you baked it.

Strawberry Soda

2010-05-05T10:55:00.000-07:00

1/4 c. sugar
2 Tbsp. water
1 c. strawberries, hulled
1 1/2 c. club soda
1 tsp. lemon juice

Combine sugar and 2 Tbsp. water. Microwave for 1 minute to make a syrup. Add strawberries and puree until completely smooth. Stir in lemon juice and them club soda. Pour over ice and serve. Makes enough for 2.

Strawberry Kiwi - add one fresh peel kiwi to the strawberries when pureeing

Fruit Tarts

2010-05-01T16:12:00.000-07:00

24 pre-baked mini tart shells
1 recipe White chocolate silk (make the entire batch white chocolate)
Assorted fruit

When the tart shells are cooled, fill with white chocolate silk. You can either just spoon in, or to make them a little fancier, pipe in with a large star tip. Top with fresh cut up fruit and enjoy.

I used sliced strawberries, kiwi, mandarin oranges, and blueberries. Other great fruits to include would be sliced peaches and raspberries.

For added flavor you can toss fruit with a little lemon curd or glaze before topping, just make sure and shake off the excess so it isnt dripping.

Fun Kid Idea: Make and fill the tarts. Have your kids arrange the fruit on top

Snack Bars

2010-04-23T12:53:00.000-07:00

You can add other flavorings to the coating for variety. Vanilla extract and cinnamon are nice. You can also add raisins, other nuts, dried coconut, or chocolate chips to the mix. For more specific flavor variations see the ideas at the end of the post.

2 c. bran buds - I used Kellogs bran all-bran buds
2 c. unsweetened puffed brown rice
2 c. unsweetened puffed hard red wheat
3/4 c. wheat germ
1 c. slivered almonds, chopped fine
1 c. quick cooking oats
1 bag peanut butter chips

Combine all in a bowl. Set aside. Melt

1 stick butter
1 bag marshmallows

Melt butter, stir in marshmallows until melted. Pour over mixed grains. Stir to coat and press into greased pans. Makes one 9x13 and an 8x8. Let sit for a while and cut into bars.

Oatmeal Raisin - Add some more oats, raisins, vanilla, and cinnamon

Tropical - Macadamia nuts, dried pineapple, coconut, and mango

Trail Mix - Larger almonds, peanuts, and M&M's

Chocolate peanut butter - Add half peanut butter chips and half chocolate chips

Apple Pie - Use pecans for the nuts and white chocolate for the chips. Stir 2 packets of instant apple cider powder into the mix before coating with marshmallows

Carrot cake pancakes with cream cheese syrup

2010-04-21T16:43:00.000-07:00

3/4 c. apple sauce
1 large carrot, grated
2 c. flour plus 2 Tbsp
2 tsp. baking powder
2 c. buttermilk OR milk
2 Tbsp vegetable oil
2 tablespoons sugar
2 Tbsp. brown sugar
1 tsp. cinnamon
dash nutmeg and ginger
2 eggs

Combine carrot and apple sauce, microwave for 2 minutes to cook the carrots. Combine flour, baking powder, sugar, cinnamon, nutmeg, and ginger. Stir in apple sauce carrot mix, milk, oil, and eggs. Stir until smooth. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup, whipped cream, or both.

5 oz. cream cheese
1 tsp. vanilla extract
powdered sugar to taste, about 1/2 c.
1 c. favorite syrup OR Milk

Beat cream cheese until smooth. Beat in vanilla and powdered sugar. Beat in syrup until mixed

Golden Cake

2010-04-15T14:29:00.000-07:00

1/2 c. butter
2 c. sugar
2 eggs
2 tsp. vanilla extract
2 c. flour
2 tsp. baking soda
1/4 tsp. salt
3/4 c. half-an-half
3/4 c. milk
1 box white chocolate instant pudding and pie mix

Beat butter until smooth. Add sugar and beat again until smooth. Add eggs until mixed. Beat in vanilla, baking soda, salt, and pudding mix. Beat in 1 c. of the flour, then half-an-half, milk, and remaining flour.

Pour into 2 greased 9 inch cake pans and bake in a pre-heated 350 oven until the cake looks set, is a dark caramel color and passes the toothpick test. About 40 minutes

Cool before frosting with whatever you want. Whipped cream or a white chocolate frosting might be nice. I am going with strawberry mousse and a white chocolate gnache top

Strawberry Rhubarb Filled Cookie

2010-04-03T13:48:00.000-07:00

1 c. frozen rhubarb
2 T. water
1/4 c. sugar
1 1/2 tsp. cornstarch
1/3 c. Smuckers low sugar strawberry jam (NOT sugar free)

Boil together rhubarb, water, an sugar until rhubarb is tender, breaking up an large chunks. Remove from heat. When cool, strain liquid. Combine liquid with cornstarh until smooth, Return to pan, cook, stirring, until thickened. Stir in jam. Set aside.

1 c. sugar
1/2 c. margarine
1/2 c. milk
1 egg
3 1/2 c. flour
1 T. baking powder
1/2 t. vanilla extract

Cream together sugar, margarine, and vanilla. Add milk and eggs. Add baking powder and mix well. Beat in flour.

Roll out about 1/8" thick and cut with a cookie cutter. Place one teaspoonful of filling in the center of the cookie. Top with another cookie and press edges to seal.

Bake at 350 for 8 - 10 minutes or until edges are golden. As soon as then come out of the over sprinkle with a little granulated sugar to add sparkle to cookies. Colored sugar works as well.

Flower cookies - cut cookies into flower shapes, press one 12" dowel rod lightly into the bottom cookie, top with filling and second cookie the same as for regular cookies. Bake as normal. Let cool really well before standing up. You can decorate with frosting, colored sugar, or leave them plain.

Take a large mug and place a piece of tissue paper in it with the end sticking up, place a Styrofoam block in the mug so it comes up to the top and cover with another piece of tissue paper. Poke dowel rods with cookies on the top into the mug.

Fondant Easter Eggs

2010-03-24T18:52:00.000-07:00

4 c. white sugar
1 c. corn syrup
1 c. water
1/3 c. - 3 oz (about 3) egg whites - Make sure there isnt ANY yolk in the white or they wont beat right.

Orange - Peanut Butter - 1 c. creamy peanut butter
Blue - Chocolate Nut - 3/4 c. dark chocolate melted + 1 c. walnuts, chopped
White - Coconut - 1 c. flaked coconut
Yellow - Maple Nut - 1 Tbsp. real maple extract + 1 c. walnuts, chopped
Pink - Fruit and Nut - 1 c. candied fruit + 1 c. walnuts

Combine sugar, corn syrup, and water. Cook syrup to 261. Remove from heat, let stand until bubbles stop.

Meanwhile beat egg whites until stiff, but not dry. Slowly add, in a thin stream, sugar syrup and beat until gloss is gone. Fold in desired flavor. Shape into eggs, you can make them small or large. Let cool, chill.

Coat with chocolate by dipping the egg into melted chocolate and use your hands to coat. Place on a tray lined with wax paper, place a confection flower in to top to indicate what flavor it is. Let set up at room temperature and then chill to firm.

Peanut Butter Chocolate Chewies

2010-03-10T16:04:00.000-08:00

The inspiration for this was Chocolate Puddle cookies from 101 Cookbooks, but I did some adaptation because I wanted to try and get peanut butter in there!

1 1/4 c. powdered sugar

3/8 c. dark chocolate cocoa powder (not dutch process)

1/4 c. creamy peanut butter, preferably all-natural unsweetened

egg whites from 2 medium eggs

1/4 c mini chocolate chips

1 T real vanilla extract

Preheat oven to 325 and line a large baking tray with parchment paper. Mix powdered sugar and cocoa powder, then add egg whites, vanilla, and peanut butter and mix in well. Stir in mini chocolate chips. The mixture should be smooth and hold it's shape but not stiff. If it is runny, add up to 1/4 c more powdered sugar. Drop in mounds of 2 T onto parchment paper, leaving a lot of space around the edges, as they spread out a lot. Bake for about 13 minutes, until tops are smooth and cracks appear. Remove from oven and quickly slide parchment paper onto a cooling rack. Once the cookies are cool, remove and store in an airtight container.

Note: The peanut butter flavor in these was much more pronounced the next morning when they had cooled. I'd recommend baking them in advance.

Fresh Strawberry Pie

2010-03-06T17:34:00.001-08:00

2 lb. fresh strawberries
1/2 c. sugar
2 Tbsp. cornstarch
1/2 cup water
1 box strawberry jello
1 tsp. lemon juice
1 baked 9-in pie crust or 1 dozen mini tart shells

Combine sugar and cornstarch. Stir in water and cook over medium high heat, stirring, until thick. Quickly stir in jello powder and lemon juice. Set aside to cool.

While that is cooling wash strawberries. Hull and slice for pie or dice for tarts. When cool, toss all together and arrange in crust of choice. Chill several hours until set, about 2 or 3.

Enjoy with whipped cream

Its also really good if you make a batch of strawberry mousse and pour half of it into the bottom of a pie crust, chill a little to set, and top with half a batch of fresh strawberries in glaze.

Candy Roses

2010-02-10T07:39:00.000-08:00

- 1 bag candy - Hershey kisses and rolos work great
- Red or purple cellophane
- Stiff wire, not super thin or they will be hard to wrap, clipped coat hangers work great
- Artificial leaves
- Green florist tape

Cut cellophane in 12 5 inch squares. Put 1 Hershey kiss and 1 rolo so the flat sides are touching. Place top of the hershey kiss in the middle of the cellophane square and twist around the bottom. Take a wire and put it tight up against the candy, there should be about 1 inch where the wire and the cellophane overlap. Wrap tightly with florist tape, add leaves if you want and continue wrapping with tape until the entire wire is covered.

A couple tips: make sure the squares or cellophane at pretty big and leave a large tail so you really have something to attach to the stem and make sure when you wrap with the florist tape you pull it really tight

This close up picture gives you a better idea what I am talking about and what they are supposed to look like

Caramel Pecan Cheesecake Pie

2010-01-28T10:21:00.000-08:00

1 Pastry Pie Crust
1 pkg (8 oz) Cream Cheese, softened
1/2 c. sugar
4 eggs
1 tsp vanilla extract
2 Tbsp. Sour Cream
1-1/4 c. chopped pecans
1 c. caramel or butterscotch sauce (store bought or homemade)
1/4 tsp. cinnamon (optional)

Line a 9-in. pie plate with pastry. Trim and flute edges. In a mixe, beat the cream cheese until smooth. Add sugar, 1 egg, vanilla, and sour cream until smooth. Spread into pastry shell; sprinkle with pecans.
In another small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. If using, whisk in cinnamon. Pour slowly over pecans.
Bake at 375° for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing.

Chocolate peppermint creams

2010-01-18T17:01:00.000-08:00

They are like homemade York Patties, only better

2 egg whites
3 c. confectioners sugar (24 oz.)
Peppermint extract
peppermint oil
8 oz. dark chocolate (I like milk too)

Place egg white in a bowl over a pan of simmering water over medium low heat. Whisk constantly until egg white reach 160 on a candy thermometer, white should still be viscous. Remove from heat and allow the whites to cook enough that it wont burn your finger if touched.

Sift the sugar into the cooked whites. Stir together until mixture is stiff. Add 2 drops of peppermint oil. Knead well, add peppermint extract to taste, go kinda light, peppermint gets stronger as it sits.

Shape into 48 balls. Press each ball flat with the tines of a fork, similar to how you flatten peanut butter cookies. Place on wax paper and let chill for 24 hours.

Melt chocolate in a double boiler. Dip peppermint rounds into chocolate and place back on wax paper until chocolate is set. Store in fridge

If you want to dye them fun colors add when you add the extract.

Maple Walnut Fondue

2010-01-15T22:33:00.000-08:00

Shaving the chocolate is key, otherwise white chocolate takes forever to melt into the cream. My favorite things to dip in this are bananas, strawberries, and pound cake. Its also good if you dip things is this and then drizzle with chocolate. Also make sure you have a good maple extract or it wont taste like much

16 oz. white chocolate, shaved
1 c. heavy cream
2 tsp. pure maple extract
1 large pinch cinnamon
1/2 c. chopped toasted walnuts

In a double boiler, heat white chocolate and cream over low heat, stirring constantly, until mixture is smooth and creamy. add maple extract and cinnamon using more or less to taste. Stir in walnuts, transfer mixture to a fondue pot and keep warm over low heat.

If you reduce the chocolate to 12 oz. and leave the nuts out this sauce is thin enough to run through a chocolate fountain.

Gumdrops

2009-12-21T13:26:00.000-08:00

2 1/2 c. sugar, divided
2/3 c. applesauce
2/3 c. pureed strawberries
2 pkg. (3 ounces each) strawberry gelatin
2 envelopes unflavored gelatin
1 tsp. lemon juice

In a large saucepan, combine 2 cups sugar, applesauce, red or green gelatin, unflavored gelatin and lemon juice; let stand for 1 minute. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Immediately pour into a cold 11-in. x 7-in. pan coated with cooking spray. Refrigerate for 3 hours or until firm.

With a spatula, loosen gelatin from sides or pan. To remove, invert onto waxed paper. Using kitchen scissors or small sharp cookie cutters dipped on hot water, cut into 1-in. squares or fun shapes.

Place on waxed paper. Dry at room temperature for about 8 hours or until slightly sticky. Roll in remaining sugar.

Pumpkin Pie Cake

2009-12-20T19:10:00.000-08:00

Bottom Layer:
1 yellow cake mix (w/ 1 c. set aside)
1/2 c. melted butter
1 egg beaten

Combine all ingredients and pat into bottom of a greased 9 x 13 pan.

Filling:
1 small can of pumpkin
2 eggs slightly beaten
3/4 c. sugar
2/3 c. evaporated milk
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. salt

Mix all ingredients and pour over bottom layer.

Topping:
1 c. of yellow cake mix (set aside earlier)
1/4 c. butter, softened
1/4 c. sugar
1/2 tsp. cinnamon

Mix all ingredients together and sprinkle over top of filling.

Bake at 350 degrees for 45-50 minutes.

Non-Alcoholic Strawberry Daquiris

2009-12-05T10:59:00.000-08:00

3 c. frozen strawberries
1/4 c. sugar (or less if you like it slightly tart, I do)
6 oz. lemonade concentrate
3/4 c. sparkling white grape juice, or more to taste

Puree strawberries, sugar, and lemonade concentrate until smooth. Stir in white grape juice. Enjoy immensely.

Pumpkin Crumble Pie

2009-11-08T09:55:00.001-08:00

I was at the health food store in Savannah and they where sampling this pie. It was really really good. Whatever your favorite pumpkin pie is (frozen would work), use this as the topping and sprinkle on the last 7 or 8 minutes of baking

Combine all
1 c. cinnamon granola, crushed a bit so there are no huge chunks
1/2 c. pecans, crushed
3 tbsp. coarsely ground flax seed
2 Tbsp. melted butter
2 Tbsp. maple syrup
1/2 c. dried cranberries, chopped a bit

English Toffee

2009-11-02T17:19:00.000-08:00

2 c white sugar
1 lb salted butter
1 c slivered almonds

semi-sweet chocolate chips and finely ground pecans for topping

In a heavy pot, melt butter and sugar over medium heat. Continue cooking and stirring occasionally over medium heat as toffee begins to foam up and caramelize. It helps not to stir too often esp at the beginning but you have to make sure it isn't burning on the bottom as it starts really cooking. Watch on a candy thermometer as it goes up - add almonds at about 200 degrees. Cook until 288 on candy thermometer. Immediately pour onto a heavy cookie tray and spread thin. Sprinkle chocolate chips on top, let melt, and spread thin, sprinkle with pecans. let cool, break into pieces.

Butterscotch Sauce

2009-11-02T15:49:00.001-08:00

2/3 c. light corn syrup
1 c. packed brown sugar
1/4 c. (1/2 stick) butter
pinch salt
2/3 c. heavy cream

Cook, stirring over medium heat in a heavy saucepan all ingredients except the cream. Stir to dissolve the sugar. Increase heat to medium-high and, without stirring, boil until as thick as corn syrup, remove from heat and let cool slightly. Stir in cream.

I find it takes a lot to stir in the cream but it works in wonderfully in a mixer. Make sure the sauce is cool enough to touch without burning you before you add the cream, other wise it will curdle.

Re-heat in a double boiler or microwave for a thinner sauce.

Optional: Add a stick of cinnamon when boiling. Remove the cinnamon stick when you remove the sauce from the heat.

Root Beer

2009-10-31T21:05:00.000-07:00

8 gallons water

10 pounds of sugar

2 bottles of McCormick brand root beer extract (yes, in this instance the name brand product is important)

10 pounds of dry ice

Combine sugar and water in a large pot. Mixture should only come up half way. Stir until the sugar is dissolved. Add the extract and stir to combine. Add the dry ice and let bubble and fizz for about 10 - 20 minutes to carbonate the soda.

It will smoke quite a bit, that is normal and actually part of the fun. Its perfect for a Halloween party brew.

If you want your root beer to be slushy add an extra 5 lb of dry ice and wait 30 minutes.

Be very care full with the dry ice. Dont let it touch your skin or it will burn you.

Key Lime Punch

2009-10-26T11:13:00.000-07:00

4 Key limes
4 regular limes
1 - 2 c. sugar
1 c. water
1 can sweetened condensed milk
1 or 2 liter(s) club soda
1 1/4 c. lemon juice

Peel limes. Combine limes, water and sugar. Blend and then strain to remove pulp. Add condensed milk and lemon juice. Stir to mix then add club soda, stir once. Garnish with lime slices and paper umbrellas.

It depends on how creamy you want it, if you want it less creamy use 2 cups sugar and 1 can condensed milk. If you like it creamier use 1 cup sugar and two cans condensed milk.

With either though, taste test it when adding sugar, it also depends on the limes used.

Whipped Cream Sundae

2009-10-25T14:09:00.000-07:00

1 c. Heavy Whipping cream
Sugar and vanilla to taste
1 jar hot fudge sauce

Combine cream, sugar, and vanilla. Whip until thick. Layer in a cup whipped cream and hot fudge sauce. If desired garnish with sprinkles and a cherry.

Now to get creative.

Turtle Sundae: Add butterscotch sauce and chopped pecans

Banana Fudge: Add slices of banana in with the fudge sauce

Strawberry banana: Skip the fudge sauce. Puree frozen, sweetened, sliced strawberries. Layer whipped cream, strawberry sauce and banana slices.

Peanut Butter: Combine peanut butter and cream until thin enough for a sauce. Layer peanut butter and fudge sauce with the whipped cream. Top with chopped resses candy.

Hazelnut: Replace hot fudge sauce with nutella

Penuche: Replace hot fudge sauce with penuche frosting and add shopped pecans.

Fall Apple: Peel, core, and chop an apple into 1/4 in cubes. Heat cinnamon butterscotch sauce in a pan. Add apples and cook until apples are slightly tender. Cool mix slightly and layer with whipped cream

Italian Sodas

2009-10-25T13:35:00.000-07:00

Club Soda
Simple Syrup
Flavored Soda Syrup
Heavy Cream or half-an-half (optional)

Simple syrup- combine equal amounts of sugar and water and simmer, stirring, until sugar is dissolved. Cool before serving. For some reason the sugar and water cannot be stirred together to dissolve the sugars, it needs to be boiled, this will also curdle the cream. I have no idea why, it just does.

Fill glass half way with club soda. Add both syrups in small increments (teaspoons to tablespoons)until desired flavor. If using, add cream until it is a light color (I use several tablespoons)

Garnish With Whipped cream

You can use extracts in place of the syrup, you will just need less of it and more of the simple syrup. Check out this idea here.

Don't use fat free half-an-half, it will curdle. Some flavored soda syrups don't need the simple syrup so check before you mix

The syrup brands I have used are Torani and DaVinci. The Torani tends to be sweeter and doesnt need the simple syrup. The Da Vinci does. The exception is the torani caramel, that one needs tons of sugar and still tastes very chemically. I stick to DaVinci for that flavor.

The raspberry syrup is good but I am more of a strawberry person so I prefer that one. The kiwi is very good too.

Pumpkin Ribbon Bread

2009-10-12T13:33:00.000-07:00

1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup firmly packed brown sugar
2 eggs
1/2 cup milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 c., nuts, raisins, or oats (optional)
1 pkg. (8 oz.) Cream Cheese, softened
2 Tbsp. sour cream

PREHEAT oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 2 of the eggs, milk and oil in large bowl. Add flour, baking powder, pie spice, salt, and optional nuts, raisins or oats if using; stir just until moistened. Set aside. Beat cream cheese, remaining 2 Tbsp. granulated sugar, and sour cream with a wire whisk until well blended.

SPOON half of the pumpkin batter into prepared pan; spoon cream cheese mixture evenly over the batter. Cover with remaining pumpkin batter.

BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

Blueberry Mousse

2009-10-12T13:05:00.001-07:00

1 c. milk
1/2 c. sugar
1 envelope knox gelatin
1 1/4 c. heavy cream
1 can blueberry pie filling

Combine milk, sugar, and gelatin. Let sit 5 minutes. Simmer over medium heat until sugar and gelatin are both dissolved. Stir cream into blueberry pie filling. Whip cream and fold into blueberry milk mixture.

Chill until firm and pipe into mini crusts OR pour into into mini paper cups and chill until firm. When firm, remove from cups by ripping them off. Invert onto serving plate, top with fresh blueberries and serve.

Cinnamon Streusel Loaf

2009-10-11T09:44:00.000-07:00

½ c. butter or margarine, softened
1 c. sugar
1 large egg
1 ¼ c. flour
½ tsp. baking powder
½ tsp. salt
½ c. sour cream
½ tsp. vanilla extract
½ c. chopped pecans ( I sometime use oats instead)
¼ c. firmly packed brown sugar
1 Tbsp. Sugar
½ tsp. cinnamon

Beat butter at high speed until creamy; gradually add 1 c. sugar, beating well. Add egg, beating until well blended

Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in vanilla.

Combine pecans and net three ingredients. Pour half of batter into a greased and floured 8 ½ -4 ½ inch loaf pan (or several mini loaf pans); sprinkle with half of pecan mixture. Pour remaining batter into pan; top with remaining pecan mixture.

Bake at 350* for 1 hour or until a toothpick inserted in the center comes out clean. Cover with aluminum foil for the last 20 minutes of baking to prevent excessive browning, if necessary) Cool in pan on wire rack 10 minutes: remove from pan and cool completely.

Peach Kuchen

2009-09-30T19:47:00.000-07:00

3 c. flour
1 c. sugar, divided
1/2 tsp. baking powder
1/4 tsp. salt
3 sticks cold butter
2 (29 oz. each) peach slices, drained
1 tsp. cinnamon
2 eggs
3 c. sour cream
1/2 tsp. vanilla extract
additional cinnamon sugar

In a food processor combine flour, 1/4 c. sugar, baking powder and salt. Add butter and pulse until coarse crumbs form. Press mixture in the bottom and up the sides of a 9 x 13 in baking pan. Arrange the peach slices over the crust layer and sprinkle with 1/2 c. sugar and cinnamon. Bake at 400 for fifteen minutes. Combine sour cream, eggs, remaining 1/4 c. sugar and vanilla. Spread evenly over peaches. Combine sugar and cinnamon; sprinkle over top. Bake 30-35 minutes longer or until set. Serve warm or cold. Store leftovers in the refrigerator.

Sour Cream Pear Pie

2009-09-30T19:44:00.000-07:00

Not much to look at but oh so good.

4 c. peeled, diced ripe pears (If you can find them red bartlett are the best)
1/2 c. sugar
1 egg, beaten
1 Tbsp. flour
1 c. sour cream
1 tsp. vanilla
dash salt
1 unbaked 9-inch pastry shell

Crumb topping
1/2 c. sugar
1/3 c. flour
1/4 c. butter

Combine sugar, egg, flour, sour cream, vanilla, and salt. Fold in pears. Spoon into unbaked pie shell. Bake at 350 for 25 minutes.

Combine all of the topping ingredients until well mixed. Sprinkle on top of pie; return to oven for 30 more minutes.

High altitude bake at 385

Blueberry Peach Pie

2009-09-30T19:42:00.000-07:00

1 c. sugar
3 Tbsp. cornstarch
1 c. water
¼ c. lemon flavored gelatin powder
4 c. sliced peaches, peeled
¾ c. blueberries
Pastry Shell
Sweetened Whipped Cream

Combine first three ingredients in a medium saucepan. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat, and add gelatin, stirring until
gelatin dissolves. Cool.
Combine peaches and blueberries in a large bowl. Add gelatin mixture; toss gently.
Spoon into prepared pastry shell.
Cover and chill 1 hour or until set. Serve with sweetened whipped cream.

Pastry Shell

1 ¼ c. all-purpose flour
1 tsp. sugar
½ tsp. Salt
½ c. slivered almonds, coarsely chopped
1/3 c. vegetable oil
3 to 4 Tbsp. Water
Combine all ingredients in a medium bowl, stirring until dry ingredients are moistened. Press into a 9-inch pie plate.
Bake at 375° for 20 minutes. Cool on a wire rack.

Raspberry Icebox Cake

2009-09-22T08:30:00.000-07:00

This is a slight twist on traditional icebox cake, since I was thinking about it with the last post.

1 pkg. Nabisco Chocolate wafer cookies
Whipped cream, sweetened and flavored with vanilla
Raspberries
Chocolate curls

Ice one side of a wafer with a little whipped cream. Top with another wafer. When you get to the raspberry layer use a regular layer of whipped cream, place four raspberries on the whipped cream and top with more whipped cream before placing a cookie on top. The bottom is three cookies, the top layer is only two. Ice the entire stack with whipped cream and chill 4 hours or overnight. This softens the wafers.

Pumpkin Chiffon

2009-09-22T08:14:00.000-07:00

1 envelope unflavored gelatin
2/3 cup milk
1 can (15 ounces) solid-pack pumpkin
1 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon each ground ginger, cinnamon and nutmeg
4 egg yolks
2 c. whipping cream (whipped with sugar and vanilla to taste)

2 pie shells (Chocolate Graham cracker work well)

In a heavy saucepan, sprinkle gelatin over milk; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Add the pumpkin, brown sugar, salt, ginger, cinnamon and nutmeg. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolks; return all to pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer (mixture will be thick). Remove from the heat. Cover surface with waxed paper; refrigerate without stirring until cooled. Fold in half of whipped topping.
Let set until firm enough to shape. Pour into pie shells. Chill until firm. Garnish top with remaining whipped cream.

Something I like to do with this to make it extra interesting and fancy is pipe it onto those chocolate cookies used for icebox cake (see link here) and garnish with chocolate curls.

Lemon Filled Cream Puffs

2009-09-21T11:19:00.000-07:00

1/2 c. water
1/4 c. butter, cubed
1/2 c. all-purpose flour
2 eggs

In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth.
Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool. Fill cream puffs; replace tops. Dust with confectioners' sugar.

Lemon Filling:

1/3 c. sugar
3 Tbsp. lemon juice
1 egg, beaten
2 Tbsp. butter
1 pkg. cream cheese
1 heaping Tbsp. sugar
1/2 pkg. lemon jello powder
1/2 c. heavy whipping cream, whipped with vanilla and sugar to taste

Combine 1/3 c. sugar, lemon juice and egg over medium heat. Cook, beating with a whisk constantly, until thick enough to coat the back of a spoon (only about 6 - 8 minutes). Remove from heat and stir in butter. Put in the freezer until cool. Chill until ready to use.
Beat cream cheese with heaping tbsp sugar until smooth. Beat in lemon curd and jello powder. Fold in whipped cream. Chill until firm again.

Coconut Chocolate Silk Tart

2009-09-19T09:50:00.000-07:00

3/4 c. cream of coconut
3/4 c. milk
1/4 tsp. coconut extract
1 c. semi-sweet chocolate chips
1 Tbsp unsweetened cocoa baking powder
2 eggs, beaten
1 9-in pre-baked pie crust
Whipped cream and flaked coconut to garnish

Simmer milks over low heat, stirring to combine. When small bubbles form removed from heat and stir in chocolate, cocoa, and extract, stirring until chocolate is until melted. Do not let milk boil. Cool slightly and beat in eggs. Pour into pie shell and bake at 325 for 35 minutes or until set. Remove from oven and let cool 20 minutes. Garnish with whipped cream and coconut.

Pie Crust:
1 ¼ c. all-purpose flour
1 tsp. sugar
½ tsp. Salt
½ c. slivered almonds, coarsely chopped
1/3 c. vegetable oil
3 to 4 Tbsp. Water
Combine all ingredients in a medium bowl, stirring until dry ingredients are moistened. Press into a 9-inch tart pan or pie plate.
Bake at 375° for 20 minutes. Cool on a wire rack.

Strawberry Mousse

2009-09-19T09:44:00.000-07:00

I do all kinds of different things with this. You can pour or pipe it into little tart shells, use it to fill layer cakes, serve over pound cake, use with fresh berries and whipped cream in a trifle, pour into a pie shell and top with fresh berries in glaze, fill crepes, or simple serve in a pretty dish with fresh sliced strawberries as a garnish, really anything you want!

For a mixed berry mousse just use a bag of defrosted mixed berries exactly like the strawberries. I have found that the other berries are tart enough you dont need them lemon juice either

1 bag frozen strawberries, thawed
1 envelope unflavored gelatin
3/4 c. water
3/4 c. sugar
2 1/2 T. cornstarch
1 1/2 T. strawberry jello powder
1 t. lemon juice
1 c. heavy whipping cream
sugar and vanilla extract to taste.

Puree berries in blender, sprinkle with gelatin and set aside. Combine sugar and cornstarch, add water. Bring to a boil, stirring constantly. Cook until thick and clear. Stir in strawberry/gelatin mix. Cook 1 minutes longer. Remove from heat and stir in jello and lemon juice. Chill until slightly thickened and cooled. Beat cream with sugar and vanilla. Fold into strawberry mix. Chill until firm.

Triple Choclate Silk

2009-09-19T09:26:00.000-07:00

This looks a little time consuming but it is not hard once you know what you are doing and well worth it in the end. Instead of a souffle dish I use a spring form pan, no matter which you end up using put greased wax paper int he bottom.

Vegetable Oil
1 Tbsp. Unflavored Gelatin
½ cup cold water
5 large egg yolks, at room temperature
½ c. sugar
1 cup half-an-half
3 oz. White chocolate, finely ground
3 oz. Milk chocolate, broken into small pieces
3 oz. Dark chocolate, broken into small pieces
1 ¾ cups whipping cream, well chilled

1. Brush inside of 6-cup souffle dish lightly with oil; reserve

2. Soften gelatin in cold water; reserve

3. Beat egg yolks and sugar with whisk in medium mixer bowl until mixture becomes pale yellow and forms a ribbon (mixture dropped from raised whisk falls into even stream that stacks up on itself like a ribbon before sinking into the rest of the mixture). gradually whisk scalded half and half into yolk mixture.

4. Transfer yolk mixture to a heavy 2-quart non-aluminum saucepan; cook, stirring constantly with wooden spoon, over low heat, until mixture thickens and coats spoon 10 - 12 minutes (do not boil). Remove from heat. Add reserved gelatin mixture to yolk mixture and stir until gelatin completely dissolves.

5. Strain yolk mixture into 1-quart measuring container. Transfer 1/3 of mixture to each of three small mixing bowls. Working quickly, immediately whisk white chocolate into first bowl, milk chocolate into second bowl, and dark chocolate into third bowl. Return to white chocolate mixture; whisk again to be sure white chocolate is completely blended and thoroughly blended. Cover bowl with lightly buttered plastic wrap (with plastic touching custard); refrigerate. Whisk, cover, and refrigerate milk chocolate mixture following same procedure as for white chocolate mixture.

6. Whip 1 cup of the cream in chilled, small mixer bowl until stiff peaks form. Remove white chocolate mixture from refrigerator. (As each of the three chocolate mixtures is removed from refrigerator, it should be thick, but still viscous - similar to the consistency of unbeaten egg whites. If too thick, set bowl over small amount of simmering water and stir only until of proper consistency.) Fold 1/2 of the beaten cream into white chocolate mixture; refrigerate remaining beaten cream.

7. Pour white chocolate mixture into reserved souffle dish; smooth top and tap dish lightly on counter to settle mixture to eliminate air bubbles. Cover dish with plastic wrap, and freeze until set, no longer than 10 to 15 minutes.

8. Fold remaining beaten cream into milk chocolate mixture; pour into souffle dish over set white chocolate layer. Smooth top with back of spoon and press gently to eliminate air bubbles. Cover with plastic wrap and freeze until milk chocolate mixture is set, no longer than 10 to 15 minutes.

9. Meanwhile, whip remaining 3/4 cup cream in chilled mixer bowl until stiff peaks form. Fold beaten cream into dark chocolate custard. Pour over milk chocolate layer and place pan in fridge. Chill silk for 4 hours.

Serve by inverting onto a large plate. Serve in wedges with chocolate sauce.

It is also fun to make individual ones. I use mandarin orange cans in place of the souffle dishes.

Beverly Hills Cheesecake

2009-09-19T09:11:00.000-07:00

Most people who know me know that I plan on opening a cheesecake cafe sometime in the future. This is one of the first recipe I used before I started creating my own. It is still one of my favorite. It is not as heavy as most and has a wonderully light lemon flavor.

1 1/2 Tbsp. butter
2 1/2 pkg.. cream cheese, at room temperature
1 finely grated rind of lemon
2 tsp. vanilla
1 c. sugar
3 large eggs, at room temperature, slightly beaten
2 c. sour cream

Place oven rack in center of oven, heat to 350 degrees. Coat bottom and sides of 9 inch springform pan evenly with butter, reserve.

Cut cream cheese into 1 inch cubes, place in large mixer bowl. Beat at medium speed, scraping down sides of bowl as needed, until completely smooth. Beat in lemon rind and 1 teaspoon of the vanilla. Continue beating at medium speed while very slowly adding 1/2 cup of the sugar to cheese mixture and scraping down sides of bowl as needed, beat until sugar is absorbed.

Add eggs, about 1 at a time, beating well and scraping down sides of bowl after each addition. Pour batter into reserved pan, spread top smooth. Gently rotate pan several quarter turns to settle batter.

Bake until center is just set, about 25 minutes. Transfer pan to wire rack away from drafts. Let cool undisturbed 30 minutes.

Do not turn oven off.

While cake is cooling, mix sour cream, remaining 1/2 cup sugar and remaining 1 teaspoon vanilla in medium bowl until smooth. Gently spread sour cream mixture evenly over partially baked cake (cake will not fill pan to the top) Rotate pan several quarter turns to settle sour cream mixture.

Return pan to oven, bake until sour cream mixture is set, about 10 minutes.

Turn oven off.

Let cake stand in oven with door propped open 8 inches for 30 minutes. Transfer pan to wire rack away from drafts. Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.

Remove sides of pan. Refrigerate cake uncovered 2 hours. Cover cake loosely with plastic wrap, refrigerate overnight or at least 6 hours.

Molten Chocolate Cake

2009-09-19T08:56:00.000-07:00

4 oz. good quality dark or semi-sweet chocolate
1/2 c. butter
1 c. powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour

Preheat oven to 425. Butter 4 (3/4 cup) custard cups or souffle dishes. Place on a baking sheet.

Melt chocolate and butter over low heat, stirring constantly. Remove from heat and stir in powdered sugar until well blended. Whisk eggs and egg yolks. Stir in flour. Divide batter between prepared cups.

Bake 13 - 14 minutes until sides are firm but centers are soft. Let stand 1 minute. Carefully run a small knife around cakes to loosen. Invert cakes onto serving dishes and serve immediately.

Garnish with powdered sugar and chocolate curls or raspberries and mint leaves

Panna Cotta

2009-09-19T08:29:00.000-07:00

In Italian panna cotta quite literally means "Cooked Cream". It a very simple custard to make but the result are amazing. It is usually served unmolded and with fruit (usually berries) of some kind, either fresh or as coulis. I sometimes serve panna cotta in an elegant, usually clear, dish in case I don't have time to unmold before serving.

Panna Cotta

2 c. heavy cream
1 c. whole milk
1/2 c. sugar
1 envelope knox unflavored gelatin

Sprinkle the gelatin over milk and set aside. Combine the milk and the sugar and simmer until the sugar is dissolved. Stir in the gelatin milk mixture and simmer, stiring constantly, until the gelatin is dissolved. Let cool to room temperature before pouring into dishes. Chill until set, about 6 hours.

I usually add lots of vanilla to my recipes. And it is very good in this one, but dont until you have tried it true to the recipe. It has a wonderful flavor on its own.