The Culinary Collection - Vol. II 03/95 "DESSERTS" A Collection of World Class Recipes From the Users of The Culinary Connection BBS Chicago, IL (312) 252-FOOD 1:115/252 24 Hours - 7 Days 17,000+ on-line recipes * 1,250,000+ off-line recipes Chicago Restaurant & Bar Database Food-Related Jobs Forum International Gourmet Cooking Network On-Line Games Free Access, No File Ratios!! Title: ALMOND CHERRY CHEESECAKE Categories: Desserts, Cheesecakes Yield: 9 inch pie -----------------PREPARATION TIME: 25 MIN.-------------------- -----------------BAKING TIME: 25 MIN.------------------------- -----------------COOLING TIME: 10 MIN.------------------------ ---------------------------CRUST:----------------------------- 2/3 c Graham cracker crumbs- -(about 14 squares) 1/4 c Butter or margarine, melted 1/2 c Slivered almonds, broken 1/4 c Sugar --------------------------FILLING:---------------------------- 8 oz Cream cheese, softened 1/4 c Sugar 2 Eggs 1 c Cherries --------------------------TOPPING:---------------------------- 1 pt Sour cream 5 T Sugar 1/2 t Almond extract ----------------------OPTIONAL GARNISH------------------------ Slivered almonds & maraschino - cherries 1. Mix crust ingredients and press onto bottom and side of pie pan. 2. Beat cream cheese and sugar until fluffy. Mix in eggs until creamy and smooth. Stir in cherries. 3. Pour cream cheese mixture into crust. Bake at 375oF for 20 minutes. 4. Let pie cool for 10 minutes. 5. Mix topping ingredients, except almonds. Pour over pie. 6. Bake at 375oF for 5 minutes. Top or garnish with slivered almonds if desired. 7. Cool pie 8 hours pr over night before serving. 8. Garnish with cherries, if desired. NUTRITIONAL INFORMATION per serving: Calories...........464 Protein......8.1 g Fat......34.2 g Carbohydrates.....34.5 g Sodium.......238 mg Source: "Great American Recipes" Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY - * (315)786-1120 * - Title: ANGEL FOOD CANDY Categories: Candies, Chocolate Yield: 10 servings 2 c Light Corn Syrup; Karo 12 oz Chocolate Chips; 1 Pk 2 c Brown Sugar; Firmly Packed 1/4 c Butter Or Regular Margarine 4 ts Baking Soda Paraffin; * 4 oz Semi-Sweet Chocolate; Cut Up NOTE: The first 4-Oz of semi sweet chocolate is in the block style. Also the chocolate chips should be semi-sweet. * The paraffin should be a 2 1/2 X 3-inch piece that has been cut : up. Combine the corn syrup and brown sugar in a 4-quart heavy Dutch oven. Cook over medium heat, stirring constantly, until the mixture boils. Continue cooking the mixture until it reaches the hard crack stage (300 degrees F) on the candy thermometer, stirring occasionally. Remove from the heat and carefully stir in the baking soda being careful as the mixture will foam up. Pour the mixture at once in to a greased 13 X 9 X 2-inch baking pan. When cool, turn out of the pan. Break into pieces using a meat mallet or wooden spoon. Combine the semi-sweet chocolate pieces and the chocolate chips, butter and paraffin wax in the top of a double boiler. Place over simmering water, stirring until melted. Remove form the heat, but keep over the hot water. Dip the candy into the chocolate using a large cooking fork. Place on waxed paper lined baking sheets. Let stand until chocolate is set. Store the candy in a cool place in covered containers. If you wish, do not coat the candy with the chocolate Candy can be stored for several months in the freezer. Makes 3 pounds of candy. Title: APPLE-PEANUT BUTTER FUDGE Categories: Pnut butter, Chocolate, Fudge, Candies Yield: 36 servings 6 oz Semisweet chocolate pieces 2 c Sugar 1/2 Marshmallow fluff jar 2/3 c Apple juice 1/2 c Peanut butter Chopped peanuts (opt.) 1 ts Vanilla Mix semisweet chocolate pieces, half jar marshmallow fluff, peanut butter and vanilla. Set aside. In buttered heavy 2-quart saucepan, mix sugar and apple juice. Cook and stir until sugar dissolves and mixture boils. Cook to soft-ball stage or until candy thermometer registers 240 F, stir frequently. remove from heat, quickly add marshmallow mixture. stir until just blended. Pour into buttered 9" square baking pan. top fudge with chopped peanuts, if desired. cool. Cut into squares. Makes 3 dozen 1-1/2 inch pieces. Title: Apple Chip Cookies Categories: Cookies Yield: 12 servings 1 c Brown sugar 1/4 c Butter 1/2 c Cream 1 Egg 1/2 ts Soda 1/2 ts Salt 1/4 ts Nutmeg 1 c Chopped,peeled apples 1/2 c Butterscotch Chips 1 c Walnuts, chopped Glaze: 3 T Butter, melted 1 T Cinnamon 2 T Cream 2 c Confectioners Sugar 24 Walnut Halfs 1. Heat oven to 350 F. 2. Cream butter and sugar; add egg, beat well. 3. Stir in dry ingredients. 4. Add apples and nuts and chips. 5. Drop by teaspoon full onto greased cookiesheet. 6. Bake 10 to 12 minutes. 7. Make glaze by mixing together the melted butter,cinnamon, cream confectioners sugar. 8. Spread on cookies. 9. Top each with a walnuthalf. Typed by Brigitte Sealing Title: Butterscotch Apple Pecan Cobbler Categories: Desserts Yield: 12 servings 12 oz Pkg. Nestle Toll House -Butterscotch flavored -Morsels (2 cups) 1/4 c Brown Sugar, firmly packed 1/4 c All-purpose flour 1/2 ts Cinnamon 2 1/2 lb Tart Apples, peeled & diced --------------------------TOPPING------------------------------- 1/2 c All-purpose Flour 1/4 c Brown sugar, firmly packed 4 tb Butter (1/2 stick) 1 c Pecans, chopped 3/4 c Quick or Old Fashioned Oats, -uncooked Preheat oven to 375oF. In small bowl, combine Butterscotch Morsels, brown sugar, flour and cinnamon; set aside. Place apples in 13 x 9" baking pan; sprinkle morsel mixture over apples. Bake 20 minutes. TOPPING: Combine flour and brown sugar, cut in butter until crumbly. Stir in pecans and oats; sprinkle over apple mixture. Bake 30-40 minutes until apples are tender. Cool slightly. Serve with ice cream or whipped cream. Makes 10-12 servings. Title: BOURBON BALLS (ADULTS ONLY) Categories: Candies Yield: 20 servings 1 c Chopped pecans 1 lb Confectioner's sugar 6 tb 100-proof Bourbon 1 lb Dipping chocolate 1/2 lb (1 stick) butter) Soak pecans in Bourbon overnight. Melt butter. Mix sugar and butter well. Add bourbon-nut mixture. Line a cookie sheet with wax paper. Drop candy by teas. onto the wax p. Refrigerate until firm before rolling into balls. Melt chocolate in double boiler slowly, over hot water. Dip balls in chocolate, refrigerate until cool. Title: BEIGNETS OR FRENCH FRITTERS Categories: Breads Yield: 5 servings 6 tb -water 1 tb Butter 6 tb All-purpose flour 4 Eggs 1 ts Vanilla Confectioner's sugar These are as light as air. Heat deep fat to 370 degrees. Combine water, butter and flour in a saucepan and boil (stirring constantly) over low heat for about 5 minutes. Remove pan from heat and beat in one at a time, the eggs. Beat the batter for about 3 minutes AFTER each egg. Add the vanilla and drop the batter from a teaspoon into the hot fat. Cook until golden, drain and dust with the confectioner's sugar To be good these must be delicate in flavor, therefore the frying fat must be impeccable. If you fry in the usual bland cooking oil, heat it to 365-70 degrees and cook the batter until almost golden. If you use butter or part butter for frying, start frying with the fat at 330 degrees and let the heat rise over a 7 minute period to 360. Be sure to bring the heat of the fat DOWN to 330 again between cookings. SOURCE; JOY OF COOKING; author Irma S. Rombauer and Marion Rombauer Becker; published by BOBBS-MERRILL Company Inc.; 1964; Library of Congress #; 61-7902 Title: Butterscotch Ice Cream Cake Categories: Cakes Yield: 10 servings ---------------------------CRUST-------------------------------- 1 c Graham Cracker Crumbs 1/3 c Pecans, toasted and finely -chopped 1/3 c Butter, melted (5 1/3 tbs) 2 Eggs 1/3 ts Nutmeg 12 oz Pkg. Nestle Toll House -Butterscotch flavored -Morsels (2 cups) --------------------------FILLING------------------------------- 2 c Heavy Cream, divided 2/3 c Pecans, toasted and chopped CRUST: In small bowl, combine graham cracker crumbs, pecans, and butter. Press firmly on bottom and 1" up side of 9" springform pan. Refrigerate. FILLING: In saucepan, combine 1/2 C heavy cream, eggs and nutmeg. Cook over medium-low heat, whisking constantly, until mixture is slightly thickened, about 6 minutes. Remove from heat. Add Butterscotch Morsels; let stand 3 minutes. Whisk until smooth. Transfer to large mixing bowl. Refrigerate 20 minutes. In mixer bowl, beat remaining 1r C heavy cream until stiff peaks form; fold into cooled mixture. Pour 1/2 mixture into crust; sprinkle with 1/3 c chopped pecans. Spoon remaining filling over nut layer. Garnish with remaining chopped pecans. Cover; freeze 6 hours. Makes 8 to 10 servings. Title: Banana-Sour Cream Coffee Cake Categories: Breads, Cakes, Desserts Yield: 1 servings 1/2 c Pecans; chopped 1/4 c Sugar 1/2 ts Cinnamon 1/2 c Shortening 1 c Sugar 2 Eggs 1 c Bananas; mashed 1 ts Vanilla extract 1/2 c Sour cream 2 c All-purpose flour 1 ts Baking powder 1 ts Soda 1/4 ts Salt Combine pecans, 1/4 c sugar, and cinnamon; stir well, and set aside. Combine shortening and 1 cup sugar; cream until light and fluffy. Beat in eggs, bananas, and vanilla; stir in sour cream. Combine remaining dry ingredients; add to creamed mixture, and stir just enough to blend. Sprinkle half of reserved cinnamon mixture into bottom of a well-greased 10inch Bundt pan; spoon half of batter into pan. Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan. Bake at 350 degrees for 40 to 45 minutes or until cake tests done. Cool cake 5 minutes in pan on a wire rack. Loosen edges of cake, if necessary. Invert cake on serving plate; serve warm or cold. Yield: one 10 inch coffee cake. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman. Title: CAPPUCCINO TRUFFLES Categories: Truffles Yield: 60 servings 2 tb Instant coffee 1 c Chopped pecans 2 tb Orange juice 2 tb Orange peel 2 tb Brandy flavoring 2 tb Cocoa 7 oz Marshmallow creme 2 tb Confectioner's sugar 3 c Crushed chocolate wafers Coconut to coat Dissolve coffee in combined juice and flavorings. Gradually add to marshmallow creme with mixer. Add crumbs, pecans and peel. Shape into 1-inch balls. Roll half of balls in combined cocoa and confectioner's sugar. Roll remaining balls in coconut. Makes about 5 dozen. CHOCOLATE-CHEESE MOUSSE PIE 1/4 c. skim milk 1 tbsp. unsweetened cocoa 1 envelope unflavored gelatin 1 tbsp. vanilla 2/3 c. skim milk 1 1/2 c. low-fat cottage cheese 2 eggs, separated 1/3 c. graham cracker crumbs 6 Tbsp. sugar 1/8 tsp. cinnamon Pour 1/4 c. skim milk into blender container; sprinkle gelatin over milk; allow to soften 5 minutes. Heat 2/3 cup skim milk to boiling point. Pour into blender & blend until gelatin dissolves. Add egg yolks, 4 Tbsp. sugar, cocoa, and vanilla. Blend at medium speed until well mixed. Add cottage cheese & blend until smooth. Refrigerate until thick. Beat egg whites; add remaining sugar & fold into chocolate mixture. Mix crumbs & cinnamon & place in 8" pie pan. Carefully pour in chocolate mixture & refrigerate. Only 105 calories per serving! Title: CHOCOLATE DIPPED PISTACHIO WAFERS Categories: Desserts Yield: 48 servings -the wafer: 1 Egg yolk 1/2 ts Baking powder 4 oz Semisweet chocolate 6 tb Unsalted butter 1/2 ts Vanilla extract 1/2 c Pistachios; finely chop 2 ts Vegetable oil 2/3 c Granulated sugar 1 c All-purpose flour -chocolate glaze: 1/4 c Pistachios; finely chop 1. In a food processor or with an electric mixer, cream together the butter and sugar. Add egg yolk and vanilla and mix till smooth. Add flour and baking powder, stirring baking powder in slightly to distribute it, and pulse or beat until flour is incorporated. Stir nuts in by hand. Turn out onto 2 sheets of plastic wrap and form two 6" logs. Wrap well and refrigerate for at least 2 hours or up to 3 days. Dough can be frozen for one month. 2. Preheat oven to 350~F. Using a sharp knife, cut chilled dough into rounds 1/4" thick. Arrange 1-inch apart on ungreased cookie sheets, reshaping into rounds if needed. Bake 10-12 minutes, until edges are lightly browned and cookies are pale golden. Cool on a rack. 3. To make glaze, melt chocolate with oil. Dip with one half of each cookie. Roll glazed edges in chopped pistachios. Let stand for 2 hours or until glaze has set. Store covered for 2 days at room temperature or freeze for 2 weeks. Title: CHAMPAGNE TRUFFLES Categories: Candies Yield: 24 servings -PETER KUMP, GUEST CHEF -------------------------------CENTER MIXTURE------------------------------- 8 oz Cream 1 oz Butter 1 lb Bittersweet chocolate 1 oz Cognac ----------------------------------ENROBING---------------------------------- 1 lb Bittersweet chocolate 1 lb Cocoa BRING THE CREAM TO A BOIL and pour it over the cut chocolate. Allow to stand 1-to-2 minutes and stir smooth. Beat in the softened butter and cool to set. Beat with an electric mixer (using a paddle attachment if available) on medium speed until light. Beat in Cognac. Pipe out small truffles on parchment or waxed paper with a pastry bag fitted with a 1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa into a deep pan. Dip the truffles in the melted chocolate and then deposit them in the cocoa, shaking the pan to cover them. After the covering sets, shake the truffles in a strainer to remove the excess cocoa. Valhrona is my first choice and Callebaut is my second. Title: CHOCOLATE PATE Categories: Desserts, Chocolate Yield: 1 servings -Dorothy Cross TMPJ72B -chocolate, cut up 1 c Heavy cream 2 tb Butter, softened 6 oz Semisweet chocolate chips 1 ts Vanilla extract -(1 cup) -or 1 T rum, Cognac, or Gran 1 (1-ounce) square unsweetened -Marnier 1. In a 1-quart glass bowl, combine cream, semisweet chocolate, and unsweetened chocolate. Heat in a microwave oven on HIGH 1-1/2 to 2 minutes, stirring once or twice, until chocolate is melted and smooth. 2. Stir in butter until melted and mixture is smooth. Stir in vanilla. Turn into a 2-or 2-1/2-cup cheese or pate crock or into 2 or 3 individual souffle dishes. Refrigerate until firm, 2 to 3 hours. Once firm, cover with plastic wrap and refrigerate until 1 hour before serving time. Store in refrigerator and use within 5 days. Note: Pate can also be heated in microwave oven on HIGH 1-1/2 to 2 minutes, until mixture reaches sauce consistency when stirred and is warm. Serve warm sauce over cakes, ice-cream, or fruits. Source: 365 Great Chocolate Desserts Reformatted by: CYGNUS, HCPM52C Title: Chocolate Moist Madeleines Categories: Cookies, Christmas Yield: 3 dozen 3 tb (plus 1 1/2 teaspoons) Unsweetened cocoa 3 tb Boiling water 3 Large eggs 1 1/2 ts Pure vanilla extract 1 1/4 c Sifted cake flour (sift into Cup and level off) 3/4 c (plus 2 tablespoons) sugar 3/4 ts Baking powder 1/4 ts Salt 13 tb Unsalted butter (softened) -----------------------------------SYRUP----------------------------------- 2 tb Sugar 1/4 c Water 1 tb Kahlua Preheat oven to 350F. In a medium mixing bowl, whisk together the cocoa and water until smooth. Allow the mixture to cool to room temperature, then lightly whisk in the eggs and vanilla extract. In a large mixing bowl, combine the remaining dry ingredients and mix on low speed for 30 seconds to blend. Add half the chocolate mixture and the butter to the dry ingredients. Mix on low speed until the dry ingredients are moistened. On medium speed (high speed if using a hand-held mixer), beat for 1 minute to aerate and develop the structure. Scrape the sides of the bowl. Gradually add the remaining chocolate mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape the sides of the bowl. Scrape the batter into a gallon capacity freezer bag, close it securely, and cut off a small piece from one of the corners of the bag. Pipe the batter into buttered madeleine molds, filling them not quite full. Leave the remaining batter in the bag, refrigerated, for the following batches. Bake for 10-12 minutes or until a tester inserted in the center comes out clean and the madeleines spring back when pressed lightly in the centers. For even baking, rotate the molds from top to bottom and front to back halfway through the baking time. Unmold madeleines onto wire racks to cool completely. If desired, these madeleines may be brushed with a Kahlua syrup made as follows: In a small pan, stir together the sugar and water. Bring to a full rolling boil. Cover immediately and remove the pan from the heat. When cool, swirl in the Kahlua. If desired, brush the madeleines on both sides with the syrup. Wrap each one separately in plastic wrap. For the most attractive appearance, store them without the syrup and brush on the syrup a day or so before you plan to serve them. Store in an airtight container at room temperature, or in the refrigerator or freezer. Keeps 3 days without syrup, 1 week with syrup, at room temperature; 2 weeks refrigerated; 3 months frozen. Tips: If you do not have enough madeleine molds to bake all the batter at one time, store the batter in the refrigerator and bake it in batches. Rinse out the molds after each batch and butter them. If you are planning to use the madeleines to dunk, omit the syrup; madeleines should be a little dry so that they act like sponges. The syrup helps to preserve the moistness and will greatly extend their keeping qualities, which is helpful if you are planning to give them as gifts. The syrup allows the cookies to keep over 1 week at room temperature. If you are planning the eat them the same day or the next, omit the syrup or use only a sprinkle of Kahlua. The subtle coffee flavor accentuates the chocolate. From: Rose's Christmas Cookies by Rose Levy Beranbaum Title: CANDIED GRAPEFRUIT Categories: Fruits, Desserts, Candies Yield: 1 servings 3 Plump, pink grapefruit, 2 tb Corn syrup - preferably organic Superfine sugar; for coating 2 1/2 c Sugar 5 oz Semisweet chocolate 1 1/4 c Water 1 tb Butter SCORE GRAPEFRUIT INTO QUARTERS and carefully pull off peels or juice fruits and cut halves again in half. Place peels in large pan, cover them with cold water and bring to boil. Simmer 25 minutes. Remove peels and let them cool until they are easy to handle. Hold peels firmly against counter and gently scrape away most of white pith just below skin. Cut cleaned peels into strips with knife or scissors as narrow or wide as you like. In 2-quart saucepan, mix together sugar, water and corn syrup. Bring to boil. When syrup is clear, add peels, lower heat and cook slowly until peels are translucent, about 1 hour. Set cake rack over baking sheet. Remove peels a few at a time and spread them out on rack to drain about 15 minutes. While they are draining, thickly cover large plate with super- fine sugar. Set several pieces at a time in sugar and turn them to coat them. When evenly coated, set them aside on another plate or piece of parchment paper thinly coated with sugar. This process will need to be done in several batches. If sugar become lumpy with beads of syrup, pass it through a strainer, then continue using it. Set aside sugared peels about 1 hour or until they are dried. Carefully package them in tin or plastic container and store either in cupboard or refrigerator. To dip peels in chocolate, melt semisweet chocolate over simmering water along with butter. Stir well to ensure that mixture is smooth before removing from heat. Dip each rind into chocolate, coating most of it but leaving a little "handle" to grasp. Or, completely immerse each rind in chocolate, then remove with 2 forks or pair of chopsticks. Set slices on parchment paper or cake rack and place in cool place to harden. Once chocolate has set, pieces can be stored in refrigerator. Chocolate will discolor when it cools but will become dark and glossy again once brought to room temperature. Makes 3 Cups Title: CARAMEL TURTLE TRUFFLE TART Categories: Desserts, Candies Yield: 12 servings 1 1/2 c Semisweet chocolate chips 1 Stick (4 ozs) butter; -(9 ozs) -cut into 8 pieces 1/2 c Heavy cream 1/3 c Sugar 1/3 c Heavy cream 2 ts Vanilla extract 1 pk (14 oz.) vanilla caramels 1 1/3 c Flour 3 c Chopped pecans 1 Egg Preheat oven to 400 degrees. To make crust, in a food processor, combine butter, sugar, and vanilla. Process 1 minute. Add flour and process to blend. With machine on, add egg through feed tube, and process just until dough forms and leaves sides of bowl. Press dough evenly into bottom and all the way up sides of an 11-inch fluted metal tart pan with a removable bottom. Press a sheet of foil on top of crust and line with pie weights or dried beans. Bake 10 minutes. Remove foil and weights and bake 5 to 7 minutes longer, or until golden. Let cool. Meanwhile, prepare truffle mixture. In a 1-quart glass bowl, combine chocolate chips and 1/3 cup cream. Heat in a microwave oven on High 1 to 1-1/4 minutes, or until chocolate is melted and smooth when stirred. When crust is cool, spread three-quarters of truffle mixture evenly over bottom of crust. Refrigerate 15 minutes, or until truffle mixture is set. In a large skillet, combine caramels and remaining 1/2 cup cream. Heat over medium-low heat, stirring often, until caramels are melted and mixture is smooth, about 3 minutes. Stir in pecans. Spread evenly over chilled truffle mixture. Heat remaining chocolate truffle mixture in microwave oven on High 15 to 20 seconds, if necessary, to melt. Drizzle with a fork over top of tart. Refrigerate until filling is set, at least 1 hour. Before serving, remove side of pan, and using a sharp knife, cut tart into slices. COMMENTS: This caramel tart, which tastes almost like a piece of candy, is a breeze to prepare with store-bought caramels. Pile the caramel-pecan mixture on top of a chocolate truffle mixture spread on a butter cookie crust. Source: 365 Great Chocolate Desserts Title: Daiquiri Souffle Categories: Desserts Yield: 4 servings 1/2 c Cold water 4 ea Large eggs, separated 1 ea Rind of lemon and lime 2 tb Lemon juice 1 c Whipped cream 1 tb Unflavoured gelatin 3/4 c Sugar 2 tb Lime juice 4 tb Light rum Put water in a pan. Sprinkle gelatin on top; let stand at least 5 minutes. Beat egg yolks and sugar together until pale and fluffy. Add lime and lemon rind; mix to blend. Cook gelatin mixture over low heat until dissolved. Add egg yolk mixture; cook gently, stirring constantly, 3 to 5 minutes. Don't let mixture boil or it may curdle. Remove from heat; stir in rum, lemon and lime juices. Cool until just beginning to gel. This can be hastened by setting bowl on bed of ice. Stir occasionally to prevent jelly forming. Whisk cream in bowl until soft peaks form. Fold whipped cream and beaten egg whites into gelatin mixture. Pour into prepared dish. Chill. Decorate with whipped cream, violets, and lime slices. Hot Curried Fruit l large can EACH -- pineapple chunks, sliced pears, sliced peaches and apricot halves, drained WELL. Save 1/2 cup liquid from any of the fruit. 1/2 Cup butter --not margarine 1/2 Cup light or dark brown sugar Juice of 1 lemon 1 Tablespoon corn starch 1 - 3 Tablespoons curry powder, according to taste About 12 maraschino cherries, red, green or combination of both Arrange fruit in a greased baking dish. Melt butter, add the brown sugar and heat for about half minute just to dissolve the sugar. Don't allow it to come to a boil. Remove from heat and and add lemon juice. Dissolve the cornstarch in the reserved 1/2 cup fruit liquid and add to the butter sugar mixture. Stir in curry powder. Pour over the fruit and garnish with the cherries. It can be baked immediately at 375 for about 45 minutes until hot and bubbly. OR it can be covered and refrigerated overnight. Bring to room temperature before baking. Serves 8 to 10. PS. Usually I don't have left overs, but once I did and my husband nuked it and put it over vanilla ice cream. It was good! Title: KAHLUA MOUSSE Categories: Desserts Yield: 4 servings -----------------PREPARATION TIME: 45 MIN.---------------------- -------------------COOKING TIME: 15 MIN.---------------------- -------------------CHILLING TIME: 3 HOURS---------------------- 2 Eggs yolks 2 T Kahlua liqueur 3 oz Semi-sweet chocolate 1/4 c Butter 2 T Kahlua liqueur 2 Egg whites 1 1/2 t Sugar 1 c Whipping cream * * * Optional * * * Garnish - Mint leaves and - - Mint chocolate sticks 1. Beat egg yolks and 2 tablespoons Kahlua in the top of a double boiler. Beat in 1/4 cup sugar and beat until slightly thickened and color lightens. 2. Place pan over boiling water. Cook and stir until thickened, about 10 minutes. 3. Set top of double boiler in a bowl of cold water. Beat until mixture is thick, 3 to 4 minutes. 4. Melt chocolate and butter together. Stir in remaining 2 tablespoons of Kuhlua. Add egg mixture. 5. Beat egg whites until soft peaks form. Add remaining sugar. Beat until stiff peaks form. Add to chocolate mixture. 6. Beat whipping cream until stiff. Fold into chocolate mixture. 7. Spoon mousse unto parfait glasses or dessert cups. Chill 3 hours before serving. NUTRITIONAL INFORMATION: Per Serving Calories........567 Carbohydrates...36.1 g Protein.........5.2 g Sodium...........170 mg Fat............44.0 g Source: "Great American Recipes" Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY (315)786-1120 Title: Kentucky Bourbon Truffles Categories: Candies, Christmas Yield: 24 truffles 1/2 lb Dark semisweet chocolate* 1/2 c Heavy cream 1 1/2 tb Finest Kentucky bourbon Droste cocoa or Shaved chocolate Drayettes *Callebaut, Lindt, Tobler or any fine imported chocolate. Break chocolate into small pieces. Combine it with the cream in the top of a double boiler over simmering hot water (not boiling). Stir the chocolate and cream constantly until chocolate has melted and ganache is smooth. Remove from heat and allow to cool. When the ganache has cooled, stir in bourbon. Pour the mixture into a small bowl. Cover with foil and refrigerate overnight or several days if desired. When ready to make the candy, line a baking sheet with foil. Working with a small amount of the ganache at a time, using about 1 1/2 tsp. each, form into balls. Place them on the sheet. (Work quickly, using your fingertips and not the palm of your hands to help keep the mixture from becoming overly soft.) Keep the chocolate balls cold, if possible, by placing them a few at a time on a tray in the refrigerator. Leave the chocolate balls lightly covered in the refrigerator for several hours or overnight, if desired. Sprinkle a pastry sheet with cocoa or chocolate shavings or Drayelle. Roll each ball into the cocoa or shavings, covering them well. Refrigerate at once and leave until the truffles are quite firm - several hours or overnight. Place each truffle in a fluted silver or paper cup in a tin box and keep refrigerated. Serve very cold. Will keep several weeks under refrigeration. Glenn writes: "All the world loves chocolate, and chocolate truffles are the world's most luscious trompe l'oeil. We have no clue as to the name of the clever cook who first created these candies so beautifully camouflaged in the shape of a truffle, but it would be a very safe bet that he was a Frenchman - and from truffle country. "In contrast to most hand-dipped chocolates, which, to a great extent belong in the province of the professional candy maker and should look precisely turned out, chocolate truffles are supposed to look somewhat rugged. If they looked too neat and evenly rounded, they wouldn't resemble their namesake - the knobbly real-life Perigord truffle. "No pig is needed to sniff around in the deep forest of the Perigord to find where these truffles grow! All one needs is a small kitchen space, a double-boiler of sorts, a spoon or two, a baking sheet, and a cold spot to let the candy chill." "In every phase of the culinary arts, flavor is everything; and premium ingredients must be used to achieve the subtle counterpoint of flavors that are possible with the candies given here. "The ideal way to store or to prepare truffles as gifts is to place each one in a tiny fluted silver or paper cup made for the purpose, then fit them in single layers in a tight tin box. Wrap the box as happily as you wish. Few gifts could say 'Have a Merry Christmas!' any better. "Bourbon whiskey has a great affinity for chocolate; however, no whiskey or liqueur can be added directly to any chocolate; it hardens it beyond repair. In using liqueurs when making chocolate candies, frostings, etc., the alcohol must be combined with cream first. The French call the combination of chocolate and cream a 'ganache' and that is the base of many candies, especially truffles." From Camille Glenn's 12/01/93 "Flavor to Taste" column called "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry Christmas'" in "The (Louisville, KY) Courier-Journal." Pg. C1. Typed for you by Cathy Harned. Title: Mexican Mocha Pie Categories: Mexican, Pies, Desserts, New Yield: 12 servings 1 pk Unflavored gelatin 1/3 c Coffee flavored liqueur 1/2 c Cold water 4 Eggs 3 oz Semisweet chocolate 1/4 c Sugar 1 ts Butter or margarine 1/4 c Almonds; slivered 1 1/2 c Heavy cream 1 9-in pie shell; baked Sprinkle gelatin over 1/2 cup cold water in a measuring cup; let soften about 5 min. Seperate eggs, placing 2 egg whites in small bowl of an electric mixer and 4 egg yolks in top of a double boiler.(refrigerate remaining whites for use in another recipe) Let egg whites warm to room temerature. Beat yolks slightly with a wooden spoon; stir in gelatin mixture, semisweet chocolate and 2 tablespoons of the sugar. Cook over hot, not boiling water, stiring until melted, about 10 min. Remove mixture from heat, stir in coffee flavored liqueur. Pour chocolate mixture into a medium-sized bowl; place in a large bowl of ice water. Stir mixture occasionally until it cools and is the consistency of unbeaten egg whites, about 15 minutes. Toast almonds: In a small skillet over medium heat, melt the butter. Add almonds; cook, stirring, just until golden brown. Cool. In chilled bowl of an electric mixer, whip heavy cream until stiff; refrigerate. Meanwhile, with electric mixer (use clean beaters), beat egg whites just until soft peaks form when beaters are slowly raised. Gradually beat in remaining 2 tablespoons sugar, beating until stiff peaks form when beaters are raised. With wire whisk or rubber spatula, using an under-and-over motion, fold beaten egg whites and 1 1/2 cups of the whipped cream into the chocolet mixture. Cover and refrigerate remaining whipped cream. Turn filling into pie shell, spreading filling evenly. Refridgerate until filling is firm, about 3 hours. Chop the toasted almonds. Spoon the remaining whipped cream into a pastry bag fitted with a #6 tip; pipe whipped cream along inside edge of the pie crust. With a spoon, sprinkle almonds around tne inside edge of the whipped cream. Refridgerate until ready to serve. Variation: add 1/2 teaspoon cinnamon to chocolate mixture. NOTE: We advise caution when preparing recipes that call for raw eggs to avoid exposure to salmonella. Source: McCalls Cooking School, Newfield Publications For those of you out there that like Rum Cake, this is for you. 1 or 2 Quarts Rum 1 tsp soda 1 cup butter 2 tlbs lemon juice 1 tsp sugar 1 cup brown sugar 2 lg eggs 1 cup nuts 1 cup dried fruit 1 tsp baking powder Before you start, sample the rum to check quality. Good, isn't it? Select a large mixing bowl, measuring cup ect. Check the rum again. It must be just right. To be sure rum is of the highest quality, pour one level cup of rum into large glass and drink as fast as you can. With an electric mixer, beat 1 cup butter in a large, fluffy bowl. Add 1 seaspon of thugar and beat again. Meanwhile, make sure rum is of the finest quality. Try another cup. Open secon quart if necessary. Add 2 arge leggs, 2 cups fried druit and beat till high. If druit gest stuck in the beaters, just pry it loose with a drewscriver. Sample rum again, checking tonscisticity. Next sift 3 cups of pepper or salt (it really doesn't matter which). Sample rum again. Sift 1/2 pint lemon juice. Fold in chopped butter and strained nuts. Add 1 babblespoon of brown thugar, or whatever color you find. Wix mell. Grease overn and turn cake pan to 350 gredees. Now pour the whole mess into boven and ake. Check rum again and bo to ged. Happy holidays!!!!!!! Title: STRAWBERRY BAKED ALASKA Categories: Cakes, Desserts Yield: 8 servings -----------------PREPARATION TIME: 15 MIN.--------------------- -----------------BAKING TIME: 4 TO 5 MIN.--------------------- -----------------------YOU WILL NEED:-------------------------- 1 Pre-baked 9-inch pie shell -------------------------FILLING:------------------------------ 1 1/2 qt (About 6 cups) Strawberry - - ice cream 1 c Strawberry jam or sundae - - topping --------------------------TOPPING:----------------------------- 3 Egg whites ds Cream of tarter 1/4 c Granulated sugar ---------------------OPTIONAL GARNISH:------------------------- Fresh strawberries & Strawberry jam 1. Chill pastry shell well after baking. 2. Spread bottom with strawberry jam or topping. Reserve a little to drizzle over top. 3. Soften ice cream to room temperature. Beat with electric mixer until smooth and creamy. 4. Spread ice cream evenly over bottom of pie shell, mounding it in the center. Place in freezer immediately while preparing the meringue topping. 5. Whip eggs white in mixer bowl until very frothy. Add cream of tarter and continue beating until stiff peaks form. 6. Add sugar, 1 tablespoon at a time and beat until stiff and glossy. 7. Spread meringue evenly over ice cream in shell to the edges to seal well. 8. Bake pie at 450oF until slightly browned, 4 to 5 minutes. 9. Drizzle strawberry jam or topping over top of meringue, if used. * TIP * You may prepare pie ahead, freeze it and hold it for several days. Brown meringue topping just before serving. NUTRITIONAL INFORMATION per serving: Calories.......530 Protein........5.5 g Fat.......24.2 g Carbohydrates............75.3 g Sodium..............189 mg Source: "Great American Recipes" Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY - * - (315)786-1120 - * - Title: Sugarplum Bonbons Categories: Cookies, No-bake Yield: 36 cookies 1 c Butter or margarine; soft 1 1/2 c Sifted confectioners' sugar 1/4 c Cocoa 1/4 ts Almond extract 1/2 c Chopped blanched almonds 2 c Quick Quaker Oats, uncooked Flaked or shredded coconut Beat butter and sugar together until creamy. Blend in cocoa and almond extract; mix thoroughly. Stir in almonds and oats. Chill dough until stiff, at least 2 or 3 hours. Break off pieces of dough; shape to form 1-inch balls. Roll in coconut. Chill. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias Title: White Chocolate-Coffee Truffles Categories: Candies, Christmas Yield: 6 servings 3/4 c Whipping cream 1 tb Instant espresso or coffee -powder 14 oz White chocolate, very finely -chopped 2 tb Kahlua Dipping chocolate: 1 lb White chocolate, very finely -chopped 2 ts Vegetable oil 3 tb Chocolate-covered coffee -beans, very finely chopped 1. To make the truffles: In a medium saucepan, bring the cream and espresso powder to a boil. pour over the chocolate and whisk until completely melted. whisk in the Kahlua. Refrigerate until completely chilled and firm. 2. With a tsp, place pieces of the chocolate onto a foil-lined baking sheet. Refrigerate to firm; roll into balls and refrigerate again for about 30 minutes. 3. To prepare the dipping chocolate: In the top of a double boiler set over hot water, place the chocolate and oil. stir until almost melted. Remove the top of the double boiler from the heat and stir until the chocolate has completely melted. continue to stir until the chocolate has cooled and reaches a temperature of 90 degrees. 4. Prepare 2 baking sheets by lining with aluminum foil. Dip each candy center in the melted chocolate, shake off the excess and place on the baking sheet. When you have dipped a row of candies, top each with a little of the chocolate- covered coffee bean. Before each dipping, stir the chocolate vigorously with your fingers. If the centers become too soft, chill for about 30 minutes. 5. Let the candies set for about 2 hours before storing in refrigeration. If the centers start to come through the bottoms of the chocolates, as often happens with soft mixtures, dip the bottoms again in melted and cooled chocolate. Source: Seattle Times Kitchen