Desserts

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Almond Banana Bars

1 cup chopped natural almonds
1-1⁄2 cups whole wheat flour
1⁄2 cup all-purpose flour
3⁄4 cup wheat germ
1 cup dark brown sugar (packed)
2-1⁄2 tsp. baking powder
1 tsp. salt
1⁄2 tsp. ginger
1 tsp. cinnamon
1 cup buttermilk
1⁄2 cup vegetable oil
1-1⁄2 cups mashed bananas (about 3 large)
2 eggs
Buttermilk-Caraway Icing

Spread almonds in shallow pan and place in 350-degree oven for 10 to 15 minutes until lightly toasted. Remove from pan and cool.

Mix flours, germ, sugar, baking powder, salt, ginger and cinnamon in large bowl. In another bowl, combine buttermilk, oil, bananas and eggs. Pour banana mixture into flour mixture, add almonds and mix. Pour batter into greased and floured 9-inch square baking pan. Bake at 350 degrees, 45 minutes, or until pick inserted comes out clean. Cool. Glaze with Buttermilk-Caraway Icing. Cut into bars.

Buttermilk-Caraway Icing: Mix 2 Tbs. buttermilk, 1⁄2 tsp. caraway seeds and 1⁄4 tsp. almond extract into 1 1⁄2 cups sifted powder sugar.

_{Per serving, 18 total servings. Calories 299; Cholesterol 24 mg; Fat 10 g; Fiber 4 g; Saturated 1.2 g; Calcium 55 mg; Monounsaturated 6.1 g; Magnesium 65 mg; Polyunsaturated 2.1 g; Sodium 160 mg; Carb 49 g; Potassium 438 mg; Protein 6 g; Vitamin E 4.7 mg; Weight Watchers Points 6. Source: Almonds Are in Website.}

Almond Blondie Bars

This ‘blondie’ bar’s rich caramel and almond flavors set it above the crowd.

1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1-7 oz box Odense Almond Paste
1/2 cup chocolate chips
1/4 cup chopped almonds
1 stick (4 oz) butter
3/4 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract

Preheat oven to 350°F. Grease the baking pan.
Sift the flour, baking powder and salt into a medium bowl.
Grate the Almond Paste (using the large hole side of the box grater) into the flour. Add the chocolate chips and almonds.
Mix well until all the ingredients are coated with flour. Rub the flour together with fingertips separating any pieces of Almond Paste that may have stuck together.
Melt the butter and while still hot, beat into sugar using an electric mixer. Beat on high until sugar is dissolved and mixture is smooth, not granular.
Add egg and vanilla extract. Beat until well mixed.
Stir in the flour mixture just until incorporated.
Spoon into prepared pan and bake for 25 to 30 minutes, or until slightly golden and toothpick comes out clean.

Source: https://odense.com/odense-recipes/almond-blondie-bars-recipe/

Almond Chocolate Sticks

1 package (8 oz.) cream cheese, softened
3⁄4 cup butter or margarine, softened
3⁄4 cup sugar
1 tsp. vanilla
2 cups flour
1⁄2 tsp. baking powder
1 package (6 oz.) semi-sweet chocolate bits
1⁄2 cup slivered almonds

Cream the cheese with butter until soft and blended; beat in sugar and vanilla. Sprinkle flour and baking powder over; stir into cheese mixture. Spread into ungreased 13 x 9 x 2-inch baking pan. Bake at 375 degrees, 15 minutes, or until firm and lightly browned at edges. Sprinkle with chocolate and let stand a few minutes to melt. Spread with spatula until cookie layer is evenly coated. Sprinkle with almonds. Cool, then cut lengthwise into 1-inch strips. Cut across strips to get 4-inch lengths.

_{Makes 2 dozen sticks. Per serving for 24 servings: Calories 194; Cholesterol 26 mg; Fat 12 g; Fiber 1 g; Saturated 7.0 g; Calcium 20 mg; Monounsaturated 4.0 g; Magnesium 18 mg; Polyunsaturated 0.7 g; Sodium 30 mg; Carb 20 g; Potassium 70 mg; Protein 3 g; Vitamin E 0.8 mg; Weight Watchers Points 5. Source: https://www.almonds.com/consumers/almond-chocolate-sticks-recipe.}

Almond-Chocolate Thins

1 cup butter or margarine
1⁄2 cup brown sugar, packed
1⁄2 cup granulated sugar
1 egg yolk
1 tsp. vanilla
1-3⁄4 cups flour
1-1⁄4 cups diced almonds, roasted
1 package (6 oz.) semi-sweet chocolate pieces

Cream butter with both sugars. Beat in egg yolk and vanilla. Stir in flour and 1⁄2 cup of the almonds. Spread in 13 x 9-inch baking pan. Bake at 350°F for 20 minutes. Sprinkle hot base with chocolate pieces; spread chocolate to cover entire base as it melts. Sprinkle with remaining 3⁄4 cup almonds, pressing them lightly into chocolate. Cut into squares while still warm, but do not remove from pan until cold.

_{Makes 48 squares, about 1 1⁄2-inches each. Per serving for 48 servings: Calories 94; Cholesterol 15 mg; Fat 7 g; Fiber 1 g; Saturated 3.2 g; Calcium 13 mg; Monounsaturated 2.5 g; Magnesium 14 mg; Polyunsaturated 0.5 g; Sodium 2 mg; Carb 9 g; Potassium 48 mg; Protein 1 g; Vitamin E 0.8 mg; Weight Watchers Points 2. Source: https://www.almonds.com/consumers/almond-chocolate-thins-recipe.}

Almond Featherbeds

Butter, for greasing the dish(es)
4 cups challah bread, torn into 1- to 2-inch pieces
1 cup almond paste
1 cup mascarpone cheese
For the custard:
5 large eggs
1-1/2 cups whole milk
1/4 cup Amaretto liqueur
1/2 teaspoon salt
For the cinnamon syrup:
1/4 cup (1/2 stick) butter, melted
2 teaspoons ground cinnamon
For assembly:
1/2 cup slivered almonds
Confectioners’ sugar

Butter six 1-cup ramekins or an 8 x 8-inch ceramic baking dish. In the dish(es), arrange alternating layers of bread, almond paste, and mascarpone (use a teaspoon to add the paste and the cheese in small 1/2-teaspoon pieces).
Whisk the custard ingredients together in a bowl and pour over the bread mixture.
For the cinnamon syrup, combine the melted butter and cinnamon in a small saucepan. Gently warm. Drizzle the cinnamon syrup over the top, cover with plastic wrap, and refrigerate overnight.
The next day: Preheat the oven to 350°F. Uncover the featherbeds and sprinkle with the silvered almonds. Bake until puffed, golden brown, and set in the middle. (The baking time depends on the size of the dishes: about 25 minutes for ramekins, 45 minutes for an 8-inch-square pan.) Dust with confectioners’ sugar and serve. Serves 6.

Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Almond Paste Brownie Bars

Brownie Layer
1⁄2 cup butter
1 cup ground blanched almonds
1/3 cup sugar
1 cup flour
Almond Paste Layer
1⁄2 cup finely chopped natural (un-blanched) almonds

Beat butter with ground almonds, sugar and flour. Pat gently into 9-inch square baking pan. Gently spread Brownie Layer over. Top with Almond Paste Layer. Sprinkle with chopped almonds. Bake at 350ºF for 50 minutes or until sides begin to pull away from pan and center is firm. (When cool, cut into 32 bars (2 x 1-inch).

Brownie Layer: Melt 1⁄4 cup butter with 1 oz. unsweetened chocolate in saucepan, stirring often. Cool partially, then beat in 1/3 cup sugar, 1 egg and 3⁄4 cup flour.

Almond Paste Layer: Crumble 1 cup almond paste into mixer bowl. Beat in 1⁄4 cup softened butter, 1/3 cup sugar, 3 eggs, 1/8 teaspoon salt and 5 drops green food color.

Homemade Almond Paste: Grind 1 1⁄2 cups whole blanched almonds, a portion at a time, in electric blender or food chopper using fine blade. Combine with 1 1⁄2 cups sifted powdered sugar, 1 egg white, 1 teaspoon almond extract and 1⁄4 teaspoon salt. Work to a stiff paste, then refrigerate in air-tight container or disposable plastic bag.

_{Makes 1 1/3 cups almond paste. Per serving for 32 servings: Calories 213; Cholesterol 42 g; Fat 12 g; Fiber 1 g; Saturated 4.6 g; Calcium 31 mg; Monounsaturated 5.4 g; Magnesium 33 mg; Polyunsaturated 1.4 g; Sodium 39 mg; Carb 24 g; Potassium 99 mg; Protein 4 g; Vitamin E 2.3 mg; Weight Watchers Points 5. Source: https://www.almonds.com/consumers/almond-paste-brownie-bars-recipe.}

Almond Toffee Bars

These decadent bars have a buttery crust that is covered with a layer of melted almond Roca, a buttercrunch almond-chocolate candy. You can purchase almond Roca and chop it up into bits, or chop up Heath bars. These squares freeze well, but if someone knows they are in the freezer, they won’t last long!

2 cups all-purpose flour
3/4 cup light brown sugar
1 cup (2 sticks) unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon Frangelico liqueur (optional)
2 cups chopped almond Roca candy or Heath bars

Preheat the oven to 350°F. Coat the inside of a 13 x 9-inch baking dish with nonstick cooking spray.
Place the flour and brown sugar in the work bowl of a food processor; pulse on and off to distribute the dry ingredients.
Drop the butter onto the dry ingredients and pulse on and off about 6 times, until the mixture is crumbly. Scrape down the sides, add the egg yolk and the Frangelico, if using, and pulse on and off another 4 times.
Press the dough into the prepared pan and bake for 20 minutes, until the crust is a light golden brown.
Turn off the oven, scatter the almond Roca over the crust, and return the pan to the oven for 10 minutes, or until the almond Roca is melted. Remove from the oven to a cooling rack and allow to cool completely before cutting into squares.

Diva Do-Ahead: At this point, you can store in airtight containers at room temperature for 4 days or freeze for 6 weeks.

Makes about 40 squares. Source: Happy Holidays from the Diva of Do-Ahead, by Diane Phillips.

Almond Torte

This flourless cake is light and delicious.

Prep: 20 mins | Total: 1 hr 30 mins | Servings: 8

Nonstick cooking spray
1-3/4 cups sliced blanched almonds
3/4 cup plus 2 tablespoons confectioners’ sugar
4 large egg whites
1/4 teaspoon
1/2 teaspoon almond extract
Whipped cream, for serving (optional)

Preheat oven to 325°F. Cut a piece of wax or parchment paper to fit the bottom of an 8-inch round cake pan*. Coat pan with nonstick spray, place prepared paper round in bottom of pan, and spray paper. Sprinkle evenly with ¼ cup almonds.

In a food processor, process remaining 1 ½ cups almonds with ¾ cup confectioners’ sugar until finely ground; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually add remaining 2 tablespoons of confectioners’ sugar and beat until stiff glossy peaks form. Beat in almond extract. In three additions, gently fold in ground almond mixture.

Evenly spread batter into prepared pan, tapping pan on counter to expel large air bubbles. Bake until golden brown and firm in center, 40 to 45 minutes; cool completely in pan. Invert onto serving plate, and remove wax or parchment paper.

*Cut the paper liner before making the batter, but do not spray and line the pan until the batter is ready; this will prevent the spray from pooling in the bottom of the pan.

Serves 8: Source: Everyday Food, Episode 302: Time-Saving Recipes.

American Indian Pudding

“Why indian pudding isn’t more widely known I have no idea; it’s one of my favorite desserts of all time, and a traditional New England Thanksgiving classic.

Indian pudding is a baked custard with milk, butter, molasses, eggs, spices, and cornmeal.

The name is likely derived from the cornmeal, which was known as indian meal way back when.

Here is a tried-and-true recipe for indian pudding adapted from An Olde Concord Christmas, a long out-of-print book from the Concord Museum.”

6 cups of milk
1/2 cup butter
1/2 cup yellow cornmeal
1/4 cup flour
1 teaspoon salt
1/2 cup molasses
3 eggs, beaten
1/2 cup of granulated sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup seedless raisins (optional)
Heavy cream, whipped with a touch of vanilla

Scald the milk and butter: Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
Preheat oven to 250°F.
Make cornmeal milk base: In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
Temper the eggs, combine with milk cornmeal mixture: Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine.
Add sugar, spices, raisins if using: Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out. Stir in the raisins (optional).
Bake: Pour into a 2 1/2 quart shallow casserole dish. Bake for 2 hours at 250°F.
Cool for an hour: Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled.

Serve with whipped cream or vanilla ice cream.

Source: https://www.simplyrecipes.com/recipes/indian_pudding/

Durgin Park Indian Pudding

For many, the recipe for Durgin–Park Indian pudding, served warm and topped with a scoop of vanilla ice cream, is the gold standard.

In January of 2019, Durgin-Park closed its doors after more than two centuries of service. Learn more in One Last Taste of Durgin-Park.

Total Time: About 7 hours | Hands-On Time: 30 minutes | Yield: 8-10 servings

1 cup granulated yellow cornmeal
1/2 cup black molasses
1/4 cup granulated sugar
1/4 cup lard or unsalted butter, softened, plus more for baking dish
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
2 large eggs
6 cups (1 1/2 quarts) warmed whole milk, divided
Garnish: freshly whipped cream or vanilla ice cream

Preheat your oven to 450° and generously grease a 2-quart baking dish, preferably one made of porcelain or stone.

Whisk together the first seven ingredients and 3 cups of the warmed milk.

Bake until the mixture begins to bubble, about 10 minutes; then stir in the remaining 3 cups of milk. Reduce the heat to 275° and continue baking another 5 to 7 hours.

Serve warm with freshly whipped cream or a scoop of vanilla ice cream.

For step-by-step instructions with pictures, click here.

Source: Yankee Magazine • June 20, 2019

Apple Tart with Brown Sugar Sauce

Apple tart:
7 Braeburn or Jonagold apples
7 Granny Smith apples
1/3 cup plus 1 tablespoon unsalted butter, melted
3/4 cup granulated sugar
pinch of salt
1 teaspoon vanilla extract
Cinnamon dough cookie:
1-1/4 pounds (5 sticks) unsalted butter, room temperature
1 cup confectioners’ sugar
6 egg yolks
2 tablespoons Calvados
6-1/4 all-purpose flour, sifted
1 tablespoon baking powder
1/4 ground cinnamon
Brown sugar sauce:
1/2 cup light brown sugar, lightly packed
1 tablespoon honey
2 cups heavy cream

To prepare the apple tart, begin the day before by peeling the apples and slicing them with a mandolin. Place them in a large bowl and add the melted butter. granulated sugar, salt, and vanilla extract and mix until thoroughly incorporated. Spread the apple mixture evenly onto a parchment-lined sheet pan, and place a heavy pot or stacked sheet pans over the top. Allow this mixture to sit overnight in the refrigerator, using a larger sheet pan on the bottom to collect all the drippings.

Also, the day before, make the cinnamon dough by creaming the butter and confectioners’ sugar in the mixer, then adding the egg yolks and Calvados. Sift together the all-purpose flour, baking powder, and cinnamon. Add the flour mixture to the butter-egg mixture, and mix until incorporated. Chill in the refrigerator for a few hours.

Preheat the oven to 350°F. Roll out the cinnamon dough and, using an 80-millimeter round cookie cutter, cut into shapes. Bake on a greased baking sheet until just golden, about 10 minutes. Cool on wire racks. Store in an airtight container until ready for use.

The next day, preheat the oven to 325°F. Bake the crust less apple tart for 3-1/2 hours with the same sheet pan below it, covered in foil, to collect the drippings. Refrigerate the tart until ready to use.

To make the brown sugar sauce, in a small saucepan over medium to high heat, dissolve the brown sugar into the honey, stirring, approximately 5 minutes. Though the mixture will gain some color, make sure it doesn’t burn. Slowly whisk in the cream and allow the sugar to continue to dissolve. Cook over medium heat until the sauce evenly coats a spoon but does not boil over, approximately 7 minutes.

To plate, once the apple tart is cooked and cooled, use an 80-millimeter ring mold to cut out shapes. Use the cinnamon dough cookie as the base for the roasted apples. If you like, sprinkle granulated sugar on top of the tart and caramelize with a kitchen torch. Drizzle the brown sugar sauce around. Serve a la mode with ice cream. Serves 8. Source: Small Bites, Big Nights: seductive little plates for intimate occasions and lavish parties, by Govind Armstrong, 2007.

Baked Rice Custard

See ‘Hot Dish Heaven’, by Ann L. Burckhardt, pages 164-165

Banana Banana Bar

Bar:
2-1/2 cups flour
1-2/3 cups sugar
1-1/4 tsp. baking powder
1-1/2 tsp. baking soda
1-1/2 sticks butter, softened
2/3 cup buttermilk
2 cups mashed banana
2 eggs

Frosting:
4 cups powdered sugar
1 stick butter, softened
2 tsp. vanilla
Enough cream to make spreadable

Stir the four dry ingredients together. Add butter, buttermilk, and banana; beat until flour is moist. Add eggs and beat 2 additional minutes.

Grease a 15 x 10-inch jellyroll pan and pour batter into it. Bake at 350°F for 30 to 35 minutes; let cool.

To make the frosting, beat the first three ingredients together until smooth. Add enough cream to make a spreadable consistency; frost cooled bars. Makes l6 to 20 servings. Source: Ivy Bake Shoppe Cookbook, by Martha Wolf and Sue Saunders, 2007.

Banana Chantilly

3 large egg whites
3/4 cup sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon vinegar
1 cup mashed bananas
1/4 teaspoon salt
1-1/2 tablespoons lemon juice
1/2 cup whipping cream
Mint leaves and red cherries, for garnish

Preheat the oven to 275°F. Using an electric mixer in a mixing bowl, beat the egg whites until nearly stiff. Gradually add the sugar, beating constantly. Add the vanilla and vinegar and beat until stiff and well blended. Divide the mixture in half. Spread each half over a 3 x 9-inch area of a baking sheet. Bake until delicately browned, 40 to 50 minutes. Remove from the oven and allow to cool.
Combine the mashed bananas with salt and lemon juice in a bowl. Whisk the heavy cream into the banana mixture. Place one baked meringue on a baking sheet and cover with the filling. Top with the second meringue. Cover with plastic wrap and freeze overnight.
The next day: To serve, slice into 6 to 8 portions and top each with mint leaves and a red cherry. Serve immediately.

Serves 6 to 8. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Banana Empanadas with Chocolate Gravy

Masa de harina is readily available in chain supermarkets; if not, look for Quaker Oats and Maseca brands in health food or Mexican groceries.

For Empanada Dough:
1-1/2 cups all-purpose flour
1 cup masa de harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1 large egg beaten with 1 tablespoon water

In a large bowl, sift together the flour, masa de harina, baking powder, and salt. Stir in melted butter. Gradually add 1/2 to 3/4 cup of water, working it in with your hands to incorporate; the dough should hold together well but not be sticky. Form the dough into 2 balls of equal size, wrap each separately in plastic wrap, and chill for 30 minutes.

For Empanada Filling:
4 large ripe bananas
2 tablespoons granulated sugar
1 teaspoon cinnamon
4 ounces semisweet chocolate, broken into 20 chunks

In a medium bowl, mash bananas, sugar, and cinnamon together until creamy, yet slightly chunky; cover with plastic wrap and set aside.

To make Empanadas: Unwrap 1 ball of dough onto a lightly floured surface. With a lightly floured rolling pin, roll out to a thickness of 1/8 inch. Using a 4-inch cookie or biscuit cutter dipped in flour, cut out 10 circles of dough, placing each on a sheet pan; repeat with remaining ball of dough.

Spoon a generous tablespoon of filling into the center of each pastry circle, leaving a 1/2-inch border. Place a piece of chocolate on top of the filling. Brush the edges of the pastry circle with the egg and water mixture and then fold the pastry in half to enclose the filling and form a semicircle. Tightly seal the edges by crimping with the tines of a fork. Cover sheet pan loosely with plastic wrap and chill at least 30 minutes before baking.

Position rack in middle of oven. Preheat oven to 375 degrees F.

Transfer the empanadas to a buttered sheet pan and brush the tops with remaining egg and water mixture. Using a fork, prick a few holes in the top of the empanadas to allow steam to escape. Bake for 30 minutes, or until the pastry is golden brown. Serve immediately, drizzle with Chocolate Gravy and dusted with confectioners’ sugar.

For Chocolate Gravy:
5 heaping tablespoons Hershey’s cocoa
1 heaping cup granulated sugar
1 heaping cup all-purpose flour
1 cup water
Confectioners’ sugar (for garnish)

In a medium bowl, mix together cocoa, sugar, flour, and water. Pour mixture into a medium saucepan and bring to a boil over high heat. Reduce heat to medium and stir constantly, to keep from sticking, until thickened. Drizzle over hot banana empanadas… or almost anything! Serves 4 to 6. Source: The Flying Biscuit Café, pages 111-112.

Bananas Foster

6 tablespoons unsalted butter
1 cup light brown sugar, packed
6 ripe bananas, peeled, sliced lengthwise and halved
1/4 cup banana liqueur
1/2 cup dark rum
1/2 teaspoon ground cinnamon
1-pint vanilla ice cream

Melt the butter in a large skillet over medium-low heat. Add the brown sugar and stir until the sugar completely dissolves, about 2 minutes. Lay the bananas in the pan and cook on both sides until they become slightly soft and begin to brown, about 3 minutes. Remove the pan from the heat and add the banana liqueur and then the rum and cinnamon. Tip the pan slightly and carefully ignite the alcohol with a long kitchen match or kitchen lighter to flambé. Put the pan back on the heat and shake it back and forth basting the bananas, until the flame dies out.

Divide the ice cream among dessert bowls. Gently lift the bananas from the pan and place 2 pieces on the ice cream. Spoon the sauce over the ice cream and serve immediately. Serves 6-8. Source: The Food Network, recipe courtesy Tyler Florence.

Better than a Snickers Bar

First Layer:
1-1/2 cups mini chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

Second Layer:
1 cup sugar
1/2 stick butter
1/4 cup evaporated milk
7 oz. marshmallow creme
1/4 cup peanut butter
1-1/2 cups cocktail peanuts

Third Layer:
1 (14-oz.) bag caramels, unwrapped
2 tbsp. evaporated milk

Fourth Layer:
1 cup mini chocolate chips
1/4 cup peanut butter
1/4 cup butterscotch chips

Melt all first layer ingredients together in microwave for 1-1/2 minutes and stir until smooth. Spread in a greased 9 x 13-inch pan; chill while making the second layer.

For the second layer, combine and cook first three ingredients for 10 minutes in a saucepan over medium heat and stir until smooth. Add marshmallow creme and peanut butter and then pour over first layer. Sprinkle peanuts over top.

For the third layer, melt ingredients together in microwave for 2 to 3 minutes and stir together until smooth. Pour over second layer and peanuts.

For the fourth layer, melt ingredients together in microwave for 1 to 1-1/2 minutes and stir together until smooth. Pour over third layer. Chill in refrigerator for several hours. Let come to room temperature before serving. Makes 12 to l6 servings.

Source: Ivy Bake Shoppe Cookbook, by Martha Wolf and Sue Saunders, 2007.

Brandy-Pear Tart

Be sure to choose pears that aren’t too ripe for this tart, or they’ll get mushy when cooked. All of the components can be made well in advance and then put together just before baking. If you bake it ahead of time, reheat it in a 250°F oven for about 15 minutes before serving.

Crust:
1-1/2 cups flour
1/2 cup sugar
1 teaspoon pure vanilla extract
7 tablespoons unsalted butter, diced
1/2 teaspoon salt
1 egg

Brandy-Pear Filling:
8 pears, peeled, cored, and diced
3/4 cup sugar
1/3 cup pear brandy or brandy
1/3 cup Riesling or other sweet white wine
2 large slices peeled fresh ginger
1/2 vanilla bean, split in half lengthwise
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
2 tablespoons unsalted butter

Ground cinnamon, for dusting
1-quart vanilla ice cream, as an accompaniment

To prepare the crust: Combine the flour, sugar, vanilla, butter, and salt in the bowl of a food processor, and process until the mixture resembles a coarse meal. With the machine running, add the egg through the feed tube and process just until the dough comes together. Roll the dough into a ball, wrap tightly with plastic wrap, and refrigerate for about 20 minutes to chill. (The dough can be prepared in advance and kept refrigerated for up to 4 days, or frozen for up to 6 months.)

To prepare the filling: Toss the pears with the sugar. Combine the pears, brandy, wine, ginger, and vanilla bean in a saucepan over medium heat and cook, stirring occasionally, until the pears are tender, about 4 minutes. Remove the pears from the liquid, and set aside. Reduce the liquid over high heat until very thick, about 3 minutes. Remove the pan from the heat, and stir in the cinnamon, allspice, nutmeg, and butter. Let cool completely.

To assemble and bake the tart: Preheat the oven to 350°F. Divide the dough in half. On a well-floured board, roll half of the dough out into a 10-inch circle. Press it into a well-greased 9-inch tart or flan pan with a removable bottom. Spread the cooled pears over the bottom crust, and pour the syrup over the pears. Roll the other half of the dough into a 10-inch circle. Place over the filling, and press to seal the edges. Prick the top crust with a fork. Bake until golden brown, about 40 minutes. Let cool about 15 minutes.

To serve: Serve warm with vanilla ice cream. Lightly dust the rim of each individual plate with cinnamon.

Serves 8. Source: Caprial Cooks for Friends, by Caprial Pence.

Carmelitas

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.
In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8×8″ pan. Bake at 350 degrees for 10 minutes.
Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel.
Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

*A stint in the fridge will help them cool off if you’re pinched for time. They shouldn’t be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.

***To make a 9×13″ version, simply double the amounts.

Source: https://luluthebaker.com/the-tale-of-the-carmelitas/

Caramelized Pineapple

2 tablespoons butter
1 pineapple, peeled, cored, and sliced into eight wedges
1/2 cup sugar
2 tablespoons water or dark rum, (optional)
Vanilla ice cream or frozen yogurt, (optional) for serving

Heat butter in a large nonstick skillet over high heat. Place pineapple in a large bowl. Add sugar, and toss to coat. Place in hot pan. Cook, turning once and shaking pan often, until golden brown, 10 to 15 minutes. Remove pineapple.
If necessary, stir water or rum into pan to thin sauce, and heat briefly; drizzle over pineapple. Serve with ice cream if desired. Serves 4. Source: https://www.marthastewart.com/336883/caramelized-pineapple.

Chai Latte Brownies

If you love the rich flavor of Mexican hot chocolate spiced with cinnamon, this dessert will delight you. These brownies are best served warm and gooey.

1/4 cup 1% low-fat milk
3 cardamom pods, crushed
3 whole allspice, crushed
3 whole cloves
1 (1-inch) cinnamon stick
1/4 cup semisweet chocolate chips
1/4 cup butter
2 large eggs
1-1/2 cups all-purpose flour (about 6 3/4 ounces)
1 cup granulated sugar
1/2 cup unsweetened cocoa
1/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
Cooking spray
. Preheat oven to 350°F. Combine first 5 ingredients in a small saucepan; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Strain milk mixture through a fine sieve into a large microwave-safe bowl; discard solids. Add chocolate chips and butter to milk mixture; microwave at HIGH 20 seconds or until chips and butter melt, stirring until smooth. Cool slightly; add eggs, stirring with a whisk.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through salt) in a medium bowl, stirring with a whisk. Add flour mixture to chocolate mixture, stirring just until combined. Spread evenly into a 9-inch square baking pan coated with cooking spray. Bake at 350°F for 30 minutes or until center is set. Cool 10 minutes in pan on a wire rack. Cut into 20 pieces.

Nutrition Per Serving: Calories 130(26% From Fat); Fat 3.8g (Sat 1.9g, Mono 1.5g, Poly 0.2g); Protein 2.2g; Cholesterol 27mg; Calcium 29mg; Sodium 110mg; Fiber 1.1g; Iron 1mg; Carbohydrate 23.5g. Yield: 20 Servings (Serving Size: 1 Brownie); Source: Cooking Light, March 2007.

Chocolate and Almond Cracker Bars

Salty, sweet, and decadent. Odense Almond Paste makes these bars the perfect indulgence, and they feed a crowd!
TIME: 30-35 minutes to assemble | 5 minutes to bake | Total time: 35-40 minutes | YIELD: 36-2 X 1 1/2 inch bars

1-13.7 oz box Club Crackers
1 cup Heath English Toffee Bits, divided
1 cup mini chocolate chips, divided
2 sticks (1 cup) butter
3/4 cup firmly packed light brown sugar
1-7 oz box Odense Almond Paste (grated using large hole side of box grater)
1 tablespoon almond liqueur
1-10 oz bag bitter sweet chocolate chips
1/2 cup sliced almonds, toasted
Optional: coarse sea salt or kosher salt

Preheat oven to 300°F. Line a 9 X 13 inch baking pan with foil that overhangs sides. Grease foil or spray with bakers spray. Evenly layer club crackers on foil, laying 6 rows across and 5 rows down. Sprinkle crackers with 1/2 cup of toffee bits and 1/2 cup of mini chips.
Add butter, brown sugar, Almond Paste (grated using large hole side of box grater) and liqueur to a heavy bottomed medium saucepan. Stirring constantly over a medium heat, cook until mixture comes to a full boil. Stirring, actively simmer for 2 minutes. Mixture should be thick and creamy.
Immediately (while hot) pour 1 cup of melted almond mixture in thin stream over toffee bits and mini chips. Repeat layers: crackers, remaining bits and chips, and covering with last cup almond mixture. Top with 3rd layer of crackers, pressing down to make sure there are no gaps in ingredients.
Evenly sprinkle top layer of crackers with bitter sweet chocolate chips. Place in oven for 5 minutes. Remove from oven and immediately spread chips with a spatula across crackers (a metal off-set spatula works best) making an even chocolate layer. Sprinkle with almonds and coarse salt, if desired. Set aside until firm, about 60 minutes, depending on temperature of room. Cut into small bars, about 2 inches long on 13 inch side of pan and 1 1/2 inches across 9 inch side, or 6 rows by 6 rows.

Source: https://odense.com/odense-recipes/chocolate-and-almond-cracker-bars-recipe/

Chocolate Caramel Brownie

1 box German chocolate cake mix
1-1/2 sticks butter, softened
1/3 cup evaporated milk
1 cup chopped pecans

Caramel Layer:
1 (14-oz.) bag caramels, unwrapped
1/4 cup evaporated milk
1 cup semisweet chocolate chips

Mix cake mix, butter, evaporated milk, and pecans together. Spread two-thirds of the dough mixture in a greased 9 x 13-inch pan. Bake at 350°F for 7 minutes.

For the caramel layer, melt caramels with evaporated milk in microwave for 3 minutes. Stir and then microwave 1 minute more; stir until smooth. Pour mixture over baked batter and then sprinkle with chocolate chips. Dot with remaining dough. Bake at 350°F for 10 to 12 minutes; set on a rack to cool. Cover and cool 6 hours before serving.

Makes 12 to 15 servings. Source: Ivy Bake Shoppe Cookbook, by Martha Wolf and Sue Saunders, 2007.

This makes a good Thanksgiving pie for those of us who don’t love pumpkin pie ~kpm

1 unbaked pie shell
2 large eggs
1/2 cup flour
small pinch salt
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels (plus additional chips for drizzle)

Preheat the oven to 325°F.

Beat the eggs, on high, until foamy. Beat in the flour and then both sugars. Beat in the butter. (I usually have a few small specks of butter left in the batter- this is fine and the pie will turn out great.) Stir in the chocolate chips and nuts. Spoon into the pie crust and bake for 55-60 minutes. Cool on a wire rack.

For the topping: Melt 1/4 cup chocolate chips. Add about a 1/2 teaspoon oil. Stir and pour into a zipper bag. Cut off a tiny corner and drizzle over the pie.

Optional: Serve with vanilla ice cream or whipped cream.

KPM Note: This will be wiggly when it comes out of the oven. Let cool then put in fridge for a few hours before serving. Store in fridge. Source: http://www.crunchyrock.com/2011/06/chocolate-chip-cookie-pie.html.

Chocolate Chip Irish Cream Pound Cake

This cake is even better on the second day
1/4 cup semisweet chocolate minichains
1 teaspoon cake flour
2-3/4 cups cake flour (about 11 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fat-free cream cheese, softened
10 tablespoon butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup Irish cream liqueur
Baking spray with flour
2 tablespoons powdered sugar

Preheat oven to 325°F. Combine chocolate chips and 1 teaspoon flour in a small bowl; toss.

Lightly spoon 2-3/4 cups flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt.

Place cream cheese and butter in a bowl; beat with a mixer at high speed to blend. Add granulated sugar, brown sugar, and vanilla; beat until blended. Add eggs, 1 at a time; beat well after each addition. Beat on high speed 1 minute. With mixer on low, add flour mixture and liqueur alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Fold in chocolate chips. Pour batter into a 12-cup Bundt pan coated with baking spray. Bake at 325° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.

_{Yield: 16 Servings (Serving Size: 1 Slice); Source: Cooking Light, April 2007. Nutrition Per Serving: Calories 308(30% From Fat); Fat 10.1g (Sat 5.9g, Mono 2.5g, Poly 0.5g); Protein 5g; Cholesterol 59mg; Calcium 60mg; Sodium 231mg; Fiber 0.6g; Iron 2.3mg; Carbohydrate 48.9g}

Prep Time: 20 min | Total Time: 1 hour 20 min | Makes: 28 servings, one piece each

2 pkg. (16 squares) BAKER’S Semi-Sweet Baking Chocolate
2 pkg. (12 squares) BAKER’S Premium White Baking Chocolate
4 Tbsp. peanut butter
20 OREO Chocolate Sandwich Cookies

Place semi-sweet chocolate and white chocolate in separate medium microwave-able bowls. Microwave until completely melted, following directions on package. Add peanut butter to white chocolate; stir until well blended. Crumble half the cookies over chocolate in each bowl; mix well.

Drop: spoonfuls of the chocolate mixtures onto 2 wax paper-covered baking sheets, alternating the colors of the chocolates. Cut through chocolate mixtures several times with knife for marble effect.

Refrigerate: at least 1 hour or until firm. Break into 28 pieces. Store in airtight container in refrigerator.

Chocolate-Dipped Strawberries

The secrets to perfection: Use the best strawberries and chocolate you can, and be sure your strawberries are bone-dry before you dip them into the melted chocolate or the chocolate will seize into a mass. Yields about 1 dozen.

3 oz. bittersweet chocolate, chopped into almond-size pieces
2 tsp. neutral vegetable oil, such as grapeseed or canola
1 pint medium-size ripe fresh strawberries (preferably with stems), rinsed and dried

Melt the chocolate with the oil in a small, deep heatproof bowl set in a skillet holding about 1 inch of barely simmering water, whisking occasionally until smooth. Remove the bowl from the heat.

Line a small rimmed baking sheet with waxed paper. Tilt the bowl to pool the chocolate on one side. Dip each strawberry into the chocolate to cover about two-thirds of the berry, or until the chocolate reaches the strawberry’s shoulders. Turn the berry to coat it evenly, lift it out of the chocolate, and gently shake off any excess. Carefully lay it on the waxed paper. If the dipping chocolate begins to cool and thicken, return the bowl to the water bath to heat it briefly.

Let the berries stand at room temperature for 15 minutes and then refrigerate until the chocolate is set, 20 to 30 minutes. Carefully remove the berries from the waxed paper. Serve immediately or refrigerate for up to 8 hours before serving. Source: Fine Cooking #72, pp. 64.

Chocolate-Grand Marnier Tart

This is the dreamy finale expected on dessert carts at fine restaurants. Now you can serve it to rave reviews. Include halved fresh kumquats and greenery for top presentation.

Prep: 35 mins | Chill: 2 hrs | Cool: 30 mins | Servings: 10 | Max Servings: 12

1-1/2 cups toasted blanched almonds
1/4 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup unsalted butter or regular butter, melted
3/4 cup whipping cream
6 ounces semisweet chocolate, or 1 cup package semisweet chocolate pieces
2 tablespoons Grand Marnier or other orange liqueur (optional)
1/3 cup orange marmalade

For almond crust, in a small bowl combine almonds and brown sugar. Place a portion at a time in a food processor bowl or blender container; cover and process or blend until nuts are finely ground. Transfer to a medium bowl. Stir in flour. Add butter, stirring until well combined. Press mixture onto bottom and 1-inch up side of a 9-inch tart pan with a removable bottom or a 9-inch spring form pan. Bake in a 325°F oven about 20 minutes or until golden and firm to the touch. Cool crust in pan on a wire rack.
In a small saucepan beat whipping cream over medium heat just until simmering. Remove from heat; whisk in semisweet chocolate until smooth. If desired, whisk in Grand Marnier. Cool about 30 minutes or until filling begins to thicken but is still pourable. Spread marmalade over bottom of crust. Pour chocolate filling over marmalade. Cover and chill in refrigerator about 2 hours or until set.
To serve, remove side of pan. Use a sharp knife to cut tart into wedges. If desired, garnish each wedge with a kumquat half and a sprig of fresh herb. Makes 10 to 12 servings.

Make-Ahead Tip: Prepare Chocolate-Grand Marnier Tart as directed through step 2, except refrigerate up to 24 hours. Serve as directed.

Nutrition Facts, Per Serving: 359 calories; 26 g total fat; 10 g saturated fat; 38 mg cholesterol; 17 mg sodium. 24 g carbohydrates; 5 g fiber; 5 g protein; 93 RE vitamin a; 1 mg vitamin c; 71 mg calcium; 1 mg iron. Source: Better Homes and Gardens Make-Ahead Cooking, 2001.

Chocolate and Macadamia Nut-Filled Wontons with Mango-Ginger Dipping Sauce

Be sure to serve these warm. To save time, fill and fold the wantons in advance: just place them in a single layer on a baking sheet, without letting their edges touch, cover with plastic wrap, and keep refrigerated for up to a day. Alternately, freeze them on a baking sheet, and then transfer to a re-closable plastic bag and keep frozen for up to 6 months.

Mango-Ginger Dipping Sauce:
1 mango, peeled and diced
2 teaspoons chopped candied ginger
1/4 cup brown sugar
Juice of 1/2 lemon

Chocolate-Macadamia Filling:
4 ounces bittersweet chocolate, finely chopped
1/3 cup ground toasted macadamia nuts
2 teaspoons finely minced candied ginger
2 ounces cream cheese, softened
2 tablespoons granulated sugar
Pinch ground cinnamon

30 wonton wrappers
Vegetable oil, for deep-frying
1/2 cup confectioners’ sugar, for dusting

To prepare the dipping sauce: Place the mango, ginger, brown sugar, and lemon juice in a blender, and blend until smooth. Refrigerate until ready to use. (The sauce can be made in advance and refrigerated for up to 2 days, or frozen for up to 6 months).

To prepare the filling: Combine the chocolate, nuts, and ginger in a bowl and mix well. Add the cream cheese, granulated sugar, and cinnamon and mix well.

To assemble the wontons: Place a wonton wrapper on a work surface. Place about 1 teaspoon of the filling in the center of the wrapper. Using your fingers, lightly moisten the edges with water. Fold the sides of the wrapper over the filling to form a triangle, and gently press to seal. Bring the two corners on the longest end of the triangle together and pinch well. Repeat with the remaining wrappers and filling.

To fry and serve the wantons: Heat about 4 inches of oil in a heavy saucepan over high heat until it reaches 350°F. Add about 5 wontons, or as many as will fit in the pan, and cook until golden brown, 3 to 4 minutes. Drain on paper towels and dust with confectioners’ sugar. Continue with the remaining wontons. Serve warm with the dipping sauce.

Serves 6. Source: Caprial Cooks for Friends, by Caprial Pence.

Chocolate Mint Brownies

1 stick butter, softened
1 cup sugar
4 eggs
1-1/4 cups chocolate syrup
1 cup flour
1/2 tsp. baking powder

Mint Cream Layer:
2 cups powdered sugar
1 stick butter, softened
2 tbsp. water
1/2 tsp. mint flavoring
2 drops green food coloring

Chocolate Topping:
1 cup semisweet chocolate chips
6 tbsp. butter

Beat the butter and sugar together until creamy. Add eggs and continue beating until combined. Add syrup, flour, and baking powder. Beat for 2 minutes on medium speed. Pour batter into a greased 9 x 13-inch pan. Bake at 350°F for 20 to 25 minutes; cool.

To make the mint cream layer, beat all the ingredients together in a bowl until light and fluffy; frost brownies and then refrigerate.

For the chocolate topping, heat ingredients in a microwave for 30 to 45 seconds; stir until smooth. Spread on top of mint layer, leaving a border of green frosting around the edges of the pan; refrigerate again. Let frosted brownies come to room temperature before cutting to serve.

Makes 12 to 15 servings. Source: Ivy Bake Shoppe Cookbook, by Martha Wolf and Sue Saunders, 2007.

Chocolate Mousse

Prep: 30 mins | Total: 1 hr | Servings: 6

Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep chocolate flavor. (Plus, it’s also a great eating chocolate.) If you prefer semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, know that it can often be substituted in recipes without significantly affecting the flavor or texture.

4 large egg yolks
4 tablespoons sugar
2 cups heavy cream
8 ounces bittersweet chocolate, melted
1 teaspoon vanilla extract

In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.

Serves 6. Source: Everyday Food, December 2003.

Chocolate Truffle Torte

1 pound imported bittersweet chocolate, chopped
1/2 cup butter
1/3 cup Amaretto, Grand Marnier, rum or brandy
1 cup whipping (35%) cream
1 cup crumbled Amaretti cookies (about 20 cookies)
1 cup whipping (35%) cream
1/4 cup confectioner’s (icing) sugar (optional)
1 tbsp Amaretto, Grand Marnier, rum or brandy (optional)

In a bowl set over (not in) a saucepan of simmering (not boiling) water, melt chocolate with butter. Remove bowl from saucepan. Cool to room temperature. Stir in Amaretto.
In a bowl, beat whipping cream until stiff peaks form. Fold into cooled chocolate mixture. Sprinkle amaretto crumbs over bottom of 9-inch spring form pan lined with parchment paper. Pour in chocolate mixture. Cover and refrigerate until firm.
Remove spring form side. Slide torte, crumb-side down, onto serving platter. In a bowl, beat whipping cream with confectioner’s sugar, if desired, until stiff peaks form. Beat in Amaretto. Pipe rosettes around base of torte, if desired, or simply serve a dollop of whipped cream on each plate.

To freeze: Wrap well with plastic, then over wrap with heavy foil; seal, label and date. Freeze for up to 4 months.

To serve: This torte can be sliced and served from frozen. But for best flavor, thaw on counter for 1 hour before serving. Serve with a dollop of whipped cream.

Serves 8 to 12. Source: The best freezer cookbook: freezer friendly recipes, tips and techniques, by Jan Main, 2001.

Christmas Snowballs

2 Cups peanut butter
2 Cups marshmallow creme
1 1/2 Cups rice krispies
(1/4 Cup finely chopped nuts – it says this, but I have never had it with nuts.)

Mix those ingredients together. Roll around miniature Reese’s Peanut Butter Cups. Dip in melted almond bark. (You can also use white chocolate, but it tastes different.) To melt almond bark put it in a microwave safe bowl and slowly melt, 30 seconds at a time, stirring in between. After dipping place on waxed paper until hard.

Source: Shandra Burnett.

Chunky Honey Chocolate Bars

1 (21 1/2 oz) package of fudge brownie mix made according to directions
1/2 cup honey
1/4 cup creamy peanut butter
3/4 cup chopped salted peanuts
1 (6 oz) pk semi-sweet choc. chips

Combine honey and peanut butter in a small saucepan over low heat, stirring often.

Immediately after taking brownies from oven, sprinkle with peanuts and chocolate chips and drizzle peanut butter/honey mixture over brownies. Cool and cut into squares.

Yields: 24 bars. From Of Tide and Thyme Cookbook.

Cinnamon Apple Cake

Big chunks of apple and a cinnamon crumb topping make this dense cake a breakfast treat, or the special end to a dinner. To reduce the amount of oil without sacrificing any moistness, replace half of the oil with applesauce. This cake can be prepared and frozen before baking, then thawed and baked the day you want to serve it.

Nonstick cooking spray
3 cups all-purpose flour
1 cup dark brown sugar, packed
1 cup granulated sugar
4 teaspoon ground cinnamon
3/4 cup canola oil
1 teaspoon kosher salt
1/2 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon baking powder
2 Granny Smith apples, peeled and sliced into bite-sized pieces
1 cup buttermilk
1/4 cup nonfat egg substitute

Spray one 9 x 13-inch baking dish or three 9 x 9-inch baking dishes with nonstick cooking spray.

Putting the dessert together: In a large bowl, combine the flour, brown sugar, granulated sugar, half of the cinnamon, the oil, salt and ginger. Transfer 1-1/2 cups of this mixture to a small bowl and add the remaining cinnamon to it. Stir until incorporated. Set aside for the topping. Add the baking soda, baking powder, apples, buttermilk, and egg substitute to the flour mixture, stirring until just combined. Do not over mix. Pour into the prepared baking dish(es), dividing the mixture equally among the three dishes if you are preparing a triple batch. Sprinkle the reserved topping over the apple mixture.

For dessert tonight: Preheat the oven to 350°F. Bake for 1-1/2 hours or until the cake is set and the topping is golden brown. Serve warm or at room temperature.

To freeze: Cover with plastic wrap and heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as directed above.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 228-229.

Cream Puff Gateau

This cake is made from choux pastry, the same dough used to make éclairs. It’s easier to make than you might think, and the end result is irresistible. Prep and Cook Time: 1 hour, plus cooling time. Notes: Unsweetened flaked coconut is available at most natural-food stores.

1/2 cup butter, cut into pieces, plus more for buttering pans
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
5 large eggs, at room temperature
1 cup unsweetened flaked coconut (see Notes)
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
3 tablespoons strawberry or raspberry preserves

Preheat oven to 400°F. Butter 3 large baking sheets and set aside.
In a medium pan over medium heat, melt 1/2 cup butter with 1 cup water; bring mixture to a simmer. Reduce heat to low and immediately add flour, sugar, and salt all at once. Stir vigorously with a wooden spoon until the mixture forms a ball that pulls away from sides of pan, about 1 minute. Remove from heat.
Add eggs one at a time, stirring vigorously to fully incorporate each egg before adding the next. The mixture will appear to separate at first; keep stirring until dough comes together into a smooth paste.
Divide dough evenly among the 3 prepared baking sheets. Using a spatula, spread dough into 8-in. circles.
Bake pastry layers 20 minutes, then reduce heat to 350° and bake until browned, 10 to 15 minutes. (Pastry may be baked in batches.) Transfer layers to cooling racks and set aside. Meanwhile, spread coconut on a baking sheet and bake at 350° until lightly toasted, about 10 minutes.
In a large bowl, beat cream to soft peaks. Add powdered sugar and beat to combine.
Spread each pastry layer with 1 tbsp. preserves, then top each with 1/3 of the whipped cream and 1/3 of the coconut. Stack the circles and slice with a serrated knife.

_{Makes 8 servings. Source: Sunset, 2007. Note: Nutritional analysis is per serving. Calories: 463 (74% from fat); Protein: 7.2g; Fat: 38g (sat 24); Carbohydrate: 25g; Fiber: 1.1g; Sodium: 270mg; Cholesterol: 228mg.}

Easy Apple Crisp

Nonstick cooking spray
1 cup quick-cooking oats
2/3 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup butter, melted
1 (20-ounce) can apple pie filling
Ice cream or whipped cream

Preheat oven to 350°F. Coat an 8x8x2-inch baking dish with cooking spray.
In a bowl use a fork to combine oats, brown sugar, and flour. Stir in melted butter. Press two-thirds of the oat mixture into the prepared cake pan.
Spoon pie filling over oat mixture. Sprinkle with the remaining oat mixture.
Bake for 30 to 35 minutes or until lightly browned. Serve warm with ice cream or whipped cream. Serves: 6.

Freeze Ahead: Prepare through Step Three. Cover with plastic wrap and foil. Freeze up to 2 months. Defrost completely. Preheat oven. Remove plastic wrap and foil and continue according to Step Four.

Easy Peach Crisp: Substitute peach pie filling for the apple pie filling.

Source: Super Suppers Cookbook, by Judie Byrd, 2006.

Freezer Chocolate Chippers

Serves/Makes: 48 | Difficulty Level: 3 | Ready In: < 30 minutes

3 cups flour
6 tablespoons flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon salt
1 1/2 cup butter
1 cup brown sugar
2 tablespoons brown sugar
1 cup sugar
2 tablespoons sugar
1 1/2 teaspoon vanilla
3 eggs
3 cups chocolate chips

Mix flour, soda and salt; then set aside. Beat butter, vanilla and sugars until creamy; then beat in eggs. Gradually add flour and mix well. Shape into rolls, wrap well in plastic wrap then foil and freeze. Freeze up to 8 weeks. Slice as needed and bake at 375° for 8 to 10 minutes.

Fudge Oatmeal Bars

2 sticks butter
2 cups brown sugar
2 eggs
2 tsp. vanilla extract
2 cups flour
1 tsp. baking soda
1 tsp. salt
3 cups uncooked oatmeal

Filling:
2 cups milk chocolate chips
1 can sweetened condensed milk
1 tbsp. butter
1/2 tsp. salt
2 tsp. vanilla extract

With an electric mixer, cream butter and sugar together; add eggs and mix thoroughly. Stir in remaining ingredients. Spread two-thirds of batter in a greased 10 x l5-inch jellyroll pan. Set reserved batter aside.

For the filling, melt the ingredients together in a microwave for I minute. Stir and microwave 30 seconds longer; mixture should be smooth. Spread filling over batter in pan. Sprinkle reserved oatmeal batter in small clumps over the surface. Bake at 350°F for 25 to 30 minutes.

Makes l6 to 20 servings. Source: Ivy Bake Shoppe Cookbook, by Martha Wolf and Sue Saunders, 2007.

Grandma Rue’s Peanut Butter Fingers

Single Batch:	Triple Batch, smaller pan:
Nonstick cooking spray	Nonstick cooking spray
1/2 cup butter	1 cup butter
1/2 cup granulated sugar	1 cup granulated sugar
1/2 cup light brown sugar, packed	1 cup light brown sugar, packed
1 teaspoon vanilla extract	2 teaspoons vanilla extract
1/4 cup nonfat egg substitute	1/2 cup nonfat egg substitute
1/3 cup peanut butter	2/3 cup peanut butter
1/2 teaspoon baking soda	1 teaspoon baking soda
1/4 teaspoon kosher salt	1/2 teaspoon kosher salt
1 cup all-purpose flour	2 cups all-purpose flour
1 cup quick cooking oatmeal	2 cups quick cooking oatmeal
1 cup chocolate chips	2 cups chocolate chips
1/2 cup powdered sugar	1 cup powdered sugar
1/4 cup peanut butter	1/2 cup peanut butter
2 to 4 tablespoon milk	4 to 8 tablespoon milk

Spray one 9 x 13-inch baking dish __or__ three 9 x 9-inch baking dishes with nonstick cooking spray.

Putting the dessert together: Preheat the oven to 350°F. In a bowl, cream the butter, sugars, and vanilla together with a handheld mixer until smooth. Add the egg substitute and peanut butter and mix until smooth. Mix the dry ingredients in a separate bowl, then combine with the sugar/peanut butter mixture until well blended. (You may need to mix by hand.) Spread the mixture in the bottom of the prepared pan(s). Bake for 20 minutes or until golden brown.

Topping: Sprinkle the chocolate chips over the baked cookie dough mixture immediately after removing the pan(s) from the oven. Let stand for 5 minutes, until the chips have melted.

Quickly spread the melted chocolate evenly over the baked cookie dough. Mix powdered sugar, peanut butter, and milk until creamy, adjusting the milk to a desired consistency. Use just enough milk to make the topping loose enough to drizzle. Drizzle the topping over the smoothed chocolate.

For dessert tonight: Cut into bars and serve.

To freeze: Cover the pans with plastic wrap and heavy-duty aluminum foil. Label, date, and freeze for up to 1 month. Thaw, cut into bars, and serve.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 250-251.

Grasshopper Ice-Cream Sandwiches with Hot Fudge Sauce

This dessert combines mint and chocolate, cookies and ice cream, and hot and cold. The dough is very pliable; after placing it on the baking sheet, press it into the corners with your fingers. Dough can be refrigerated on sheet, covered, up to 1 day.

2/3 cup (1-1/3 sticks) unsalted butter, room temperature, plus more for baking sheet
1-1/2 cups plus 2 tablespoons all-purpose flour, plus more for baking sheet
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1-quart mint chocolate-chip ice cream, softened
1-1/2 cups Hot Fudge Sauce

Preheat oven to 375 degrees. Butter a 10-by-15-inch rimmed baking sheet; dust with flour, tapping out excess. Set aside. In a bowl, whisk together flour, cocoa, baking powder, and salt.
Cream butter and sugar until smooth. Add eggs and vanilla; beat until light and fluffy. With mixer on low, gradually beat in flour mixture. Pat dough into a rectangle. Wrap in plastic; refrigerate 30 minutes.
Roll out dough between wax paper into a 10-by-15-inch rectangle. Remove top paper; use the bottom to flip dough onto prepared sheet. Score into 20 squares with a paring knife. Pierce holes over squares.
Bake until just firm, 8 to 10 minutes, rotating sheet halfway through. Cut into squares; let cool completely.
Sandwich ice cream between two cookies. Wrap in plastic; freeze to set, 5 to 10 minutes. Serve plain, or place on plates, and drizzle with hot fudge.

Hot Fudge Sauce:
1 cup heavy cream
1/2 cup light corn syrup
12 ounces finely chopped semisweet chocolate

In a medium saucepan over medium heat, bring cream and corn syrup just to a boil, stirring, until syrup has liquefied, about 2 minutes. Remove from heat; whisk in chocolate until melted. Serve hot.

Serves 10. Source: Everyday Food, July/August 2003.

Grilled Chocolate Sandwiches

There’s always room for dessert, especially for this sweet treat; it’s delicious and takes almost no time to prepare.

2 large eggs
2 Tablespoons milk
4 large slices challah or Italian Bread, (cut 3/4 inch thick)
4 ounces thin semisweet chocolate bar
2 Tablespoons unsalted butter
Confectioners’ sugar, for dusting

In a large, shallow dish, whisk together eggs and milk; set aside.
Form two sandwiches with the bread and chocolate (break chocolate as necessary to cover bread without extending over edges); dip both sides of sandwiches in egg mixture to coat.
Heat butter in a large skillet over medium heat; transfer sandwiches to skillet. Cook, pressing occasionally with a spatula, until golden, 1 to 2 minutes per side. Transfer to a paper towel–lined plate. Cut in half, and dust with confectioners’ sugar before serving.

Serves 4. Source: https://www.marthastewart.com/334201/grilled-chocolate-sandwiches.

Hello Dolly Bars

Nonstick cooking spray
2-1/2 cups graham cracker crumbs
1/2 cup butter, melted
2 cups shredded coconut
2 cups chocolate chips
1 cup chopped pecans
1 (15-ounce) can sweetened condensed milk

Preheat oven to 350°F. Coat a 13x9x2-inch baking pan with cooking spray.
Place graham cracker crumbs in the bottom of the prepared pan, drizzle with butter. Mix with a fork and spread evenly in the bottom of the pan. Layer with coconut, chocolate chips, and pecans. Drizzle sweetened condensed milk over the top.
Bake about 25 minutes or until golden brown. Makes 24 bars.

Freeze Ahead: Bake bars; cool completely. Cut into bars. Place in a freezer container and freeze up to 2 months.

Source: Super Suppers Cookbook, by Judie Byrd, 2006.

Honey Chocolate Brownies

1 cup softened sweet butter
1/2 tsp salt
1 1/2 cups honey
1 cup flour
3 eggs beaten
1 cup chopped walnuts
1 tsp Madagascar Vanilla extract
1/3 cup DARK cocoa

In mixer, beat butter until creamy.
Slowly add honey, mixing constantly.
Add eggs, vanilla, and salt.
Add cocoa.
Add flour.
Fold in nuts.
Make sure the batter is mixed completely.
Pour batter into greased 9x13x2 inch. deep pan and bake at 350 for 30 to 35 minutes.

Source: 2000 Huron County Fair Blue Ribbon Winner

Honey Chocolate Pie

Prep: 30 mins | Cook: 15 mins | Total: 5 hrs 25 mins | Additional: 4 hrs 40 mins | Servings: 7

1 cup semisweet chocolate chips
2 egg yolks
1/2 cup sour cream
2 egg whites, beaten
1 pinch salt
1/3 cup honey
1 (9 inch) pie crust, baked

Melt chocolate over a double boiler, stirring occasionally until smooth; remove from heat and quickly beat in the egg yolks. Stir in sour cream and set aside.

In a medium bowl whip egg whites until they start to stand up; add salt and slowly pour in honey until soft peaks form in the mixture. Fold egg white mixture into chocolate mixture then spoon into pre-baked pastry shell. Cover and refrigerate for 3 hours; serve with whipped topping if desired.

Source: https://www.allrecipes.com/recipe/18200/honey-chocolate-pie/.

Individual Molten Chocolate-Caramel Cakes with Diva Caramel Sauce

Served warm from the oven, these chocolate cakes have a surprise caramel center and a divine caramel sauce to float in. A diva’s best friend, the batter can be made up and refrigerated for eight hours before serving. I have even frozen the batter in the ramekins, then defrosted and baked them, and the cake has been a great success. For this reason, I have created this recipe to make eight miniature cakes: Freeze whatever you don’t want to bake and pull it out another time to wow guests with no effort at all.

For the ramekins:
1/4 cup unsalted butter, softened
1/2 cup confectioners’ sugar

For the cakes:
1/2 cup (1 stick) unsalted butter
8 ounces bittersweet or semi-sweet chocolate, coarsely chopped
4 large eggs
1 large egg yolk
1 teaspoon pure vanilla extract or vanilla bean paste (see page 171)
1/3 cup granulated sugar
2 tablespoons all-purpose flour
8 Kraft caramels
Diva Caramel Sauce (recipe follows)

Generously butter eight 6-ounce ramekins and dust with confectioners’ sugar. Set aside on a baking sheet.
To make the cakes, in a medium-size saucepan melt the butter and chocolate over low heat, stirring once or twice until smooth. Set the chocolate aside to cool slightly.
In the bowl of an electric mixer fitted with a whisk, beat the eggs, egg yolk, vanilla extract, and sugar until the volume nearly triples, about 5 minutes. The color will be very light and the mixture will drop from the beaters in a thick stream.
Whisk in the cooled chocolate and then sprinkle the flour over the mixture and fold in until incorporated.
Ladle or pour the mixture into the prepared ramekins and place a caramel into the center of the batter.

Diva Do-Ahead: At this point, you can cover and refrigerate the cakes for up to 8 hours or freeze for 1 month.

When you are ready to bake the cakes, bring them to room temperature for 30 minutes, preheat the oven to 400°F, and bake for 12 to 13 minutes. Run a paring knife around the inside edges of the ramekins to loosen cakes. Invert onto serving plates, cool for 1 minute, and lift off ramekins. Serve in a pool of caramel sauce.

Diva Caramel Sauce: True caramel is made with sugar that caramelizes on the bottom of the pan, and it’s much too fussy for me to even attempt. This sauce, although not a true caramel, tastes like the real thing, and you can make it ahead of time and then reheat it. It’s fabulous with the molten cakes but just as delicious over vanilla ice cream or cake, or sandwiched between layers of pudding in a par fait glass.

1/2 cup (1 stick) unsalted butter
2 cups firmly packed light brown sugar
2 cups heavy cream

Melt the butter in a large saucepan over medium-high heat.
Stir in the brown sugar and continue stirring until it dissolves. Add the cream and cook, stirring constantly, until the sauce boils.

Diva Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 1 week. Warm over medium heat or on 50 percent power in the microwave before serving. Serve hot. Makes about 3-1/2 cups.

Serves 8. Source: Happy Holidays from the Diva of Do-Ahead by Diane Phillips, 2006. Page 82-83.

Jeanne’s Chocolate Chess Pie

3/4 stick butter, melted
1 1/2 cups sugar
3 tbsp. cocoa
1 tsp. vanilla extract
1 (5.33 oz.) can evaporated milk
2 eggs
1 (9-in.) pie crust, unbaked

In an electric mixer, beat together all ingredients, except pie crust, until combined. Pour into unbaked pie crust and then bake at 350 degrees for 40 to 50 minutes. Serve warm with whipped cream (not non-dairy whipped topping). Divine! Makes 6 to 8 servings. Source: Ivy Bake Shoppe Cookbook, by Martha Wolf and Sue Saunders, 2007, page 90.

Jeanne’s Dutch Almond Bars

Dough:
3 cups flour
1/4 cup sugar
1/2 tsp. salt
1 1/2 sticks cold butter, cut up
1 1/2 tbsp. ice water

Fillings:
1 (8-oz.) can pure almond paste
1/3 cup sugar
1 egg
1 tbsp. pure almond extract

1 egg
1 tbsp. cream
Sugar

For the dough, sift the dry ingredients into a stand mixer. Add butter and process until small pea-size granules form. Slowly add the ice water until dough holds together. Divide into 3 equal-size balls. Wrap and refrigerate for 30 minutes.

For the filling, beat all four ingredients with mixer until smooth. Refrigerate in the bowl.

When ready, lightly flour work surface and roll out dough. Roll each ball into a 12-inch-long rectangle strip and spread each with one-third of the filling down the center and up close to each end. Fold up the sides to meet, pinch closed, and then close ends. Smooth out the top using the egg mixed with cream.

Transfer three logs to a greased jellyroll pan; chill 20 minutes. Preheat oven to 375 degrees. Prick rolls with fork just on the surface. Sprinkle with sugar or raw cane sugar. Turn oven down to 350 degrees and bake for 30 minutes. Cool in pan and then cut each log into 4 bars.

Source: Ivy Bake Shoppe Cookbook, by Martha Wolf and Sue Saunders, 2007, page 106.

Mascarpone Peanut Brownies with Dark Chocolate Sauce and Honeyed Peanuts

Brownies:
8 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
3 cup sugar
6 medium eggs
2 teaspoons vanilla extract
1-1/2 all-purpose flour, sifted

Peanut butter ganache:
8 ounces milk chocolate
1/2 cup (1 stick) unsalted butter
2 cups creamy peanut butter

Phyllo cylinders (optional):
2 sheets phyllo dough, defrosted
softened unsalted butter, to brush
sugar, to coat

Dark chocolate sauce:
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1/8 cup corn syrup

Mascarpone mousse:
1 cup heavy cream
4 egg yolks
1/4 cup sugar
1/4 cup crème de cacao (optional)
1 cup mascarpone

Honeyed peanuts (optional):
1 cup chopped peanuts
1 tablespoon honey
pinch of salt

Mini chocolate chips, for garnish (optional)

Preheat the oven to 350°F. To make the brownies, using a bain-marie or double boiler, in a medium bowl melt the chocolate and butter over low heat. Remove from the heat and add the sugar, eggs, vanilla, and sifted flour; mix well until smooth. Pour the mixture into a sprayed nonstick 11-1/2 x 16 x 1/2-inch half sheet pan. Bake for 25 to 30 minutes, or until an inserted toothpick comes out clean.

For the peanut butter ganache, in a medium bowl melt the chocolate and butter over a bain-marie or double boiler over low heat. Once fully melted, add the peanut butter (still on the heat) and stir until it’s super-smooth. Pour over the brownie and place in the fridge to set.

To create the phyllo cylinders for presentation, preheat the oven to 375°F.

Brush 2 sheets of phyllo with butter. Sprinkle with sugar and place the second phyllo sheet atop the first. Brush this sheet with butter. Using two 1-1/2-inch-diameter copper pipes approximately 1 foot long, coat each pipe well with nonstick baking spray. Wrap the phyllo around the pipe. Using the sharp blade of a knife to perforate the phyllo and rolling with your other hand, portion out 3-inch cylinders. Wrap with foil like a candy wrapper, twisting the ends, and bake for 15 to 20 minutes or until the phyllo reaches a deep golden brown. Remove foil, allow to cool, and set aside. Slide each phyllo cylinder off the pipe and store in an airtight container until ready to serve.

For the dark chocolate sauce, combine 1/2 cup of water, the sugar, cocoa powder, and corn syrup in a small sauce pot over medium heat. Boil for 1 to 2 minutes, stirring constantly, and reserve.

To prepare the mascarpone mousse, whip the heavy cream to medium peaks and set aside. Over low heat in a bain-marie or double boiler, in a medium bowl cook the yolks, sugar, and liqueur, if using, stirring constantly, until thickened and doubled in volume, about 6 minutes. Transfer to a mixing bowl and whip until cool and thickened, 3 to 4 minutes. Fold the cooked egg mixture into the mascarpone, and to finish, gently fold in the whipped cream. Don’t work the mascarpone too much, or it will break. Allow this mousse to set up in the refrigerator for at least 45 minutes.

For the honeyed peanut garnish, preheat the oven to 350°F. Coat the nuts with the honey and sprinkle the salt on top. Spread the peanuts onto a parchment lined sheet pan and bake until just caramelized, watching to make sure that the nuts don’t burn, about 10 minutes.

To serve, place the ganache-topped brownie in the center of a plate. Using a pastry bag, fill the phyllo cylinder with the mascarpone mousse, and insert vertically into the brownie. Add a sprinkle of honeyed peanuts and a pool of the rich dark chocolate sauce. Sprinkle mousse with mini chocolate chips, if you like. Serve immediately. If you opt not to make the phyllo cylinders, place a dollop of mousse on the side.

Serves 8. Source: Small Bites, Big Nights: seductive little plates for intimate occasions and lavish parties, by Govind Armstrong, 2007.

Mexican Chocolate Pots de Crème

These small, very creamy desserts pack a serious dose of dark chocolate. Spiced with cinnamon and cayenne, they have a subtle, lingering heat.

Prep and Cook Time: 45 minutes, plus about 3 1/2 hours to chill.

Notes: You will need 6 ramekins (4-oz. capacity each) for this recipe.

1 cup heavy whipping cream
1 cup whole milk
1 teaspoon espresso powder
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 tablespoons coffee liqueur (such as Kahlua)
6 ounces finely chopped high-quality bittersweet chocolate
6 large egg yolks
2 tablespoons superfine sugar

Preheat oven to 300°F. In a small saucepan over medium-low heat, bring cream, milk, espresso powder, and spices to a gentle simmer; cook 10 minutes. Increase heat to medium and bring mixture to a boil, then remove from heat and stir in coffee liqueur.
Put chocolate in a heat-proof bowl and pour hot cream over it. Let stand 1 minute, then stir until smooth.
In a separate bowl, whisk together egg yolks and sugar. Slowly drizzle yolk mixture into chocolate mixture, whisking constantly. Pour mixture through a fine-mesh sieve into a bowl and let cool at room temperature 15 minutes.
Meanwhile, in a kettle or small pot, bring about 4 cups water to a simmer. Arrange a dish towel in the bottom of a 9- by 13-in. baking pan. Set ramekins on top of towel (this helps keep them in place), then fill each ramekin with custard. Pour simmering water into pan so that it comes halfway up sides of ramekins. Set pan in oven and bake pots de crème until their edges are set but their centers are still wobbly, about 25 minutes; do not over bake. Transfer ramekins to a cooling rack and let cool at room temperature for 30 minutes, then chill in refrigerator until fully set, about 3 hours.

_{Makes 6 servings. Source: Meg Matta, Incline Village, NV, Sunset, February 2007. Note: Nutritional analysis is per serving. Calories: 391 (71% from fat); Protein: 6.9g; Fat: 31g (sat 17); Carbohydrate: 25g; Fiber: 0.7g; Sodium: 42mg; Cholesterol: 273mg.}

Microwave Steamed Chocolate Pudding

1/4 pound plus 2 tablespoons unsalted butter
8 ounces semisweet chocolate
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 cup heavy cream
1/3 cup cake flour, sifted
1/2 teaspoon baking powder
3 eggs

Heavy cream, for serving

Butter a 9”x4” ceramic bowl or a 4-cup pudding basin with 2 tablespoons of the butter. Grate the chocolate in a food processor. Add remaining 1/4 pound of butter, cut into 1-tablespoon size pieces, and sugar. Process until thoroughly combined. Add remaining ingredients, except cream for serving, and process to a smooth mixture. Pour into prepared bowl. Cover tightly with microwave plastic wrap.

Cook at 100% power for 5 minutes (less in Sandy; try 4), until set. Remove from oven and pierce plastic with the tip of a sharp knife and cover with a heavy plate; this will keep the pudding hot. Let stand for 10 minutes.

Un-mold pudding onto a serving plate. Serve warm or cold, with whipping cream if desired.

To make individual puddings: Cook in 2 (or halve the recipe) batches of four 1/2cup ramekins each for 1 minute 30 seconds. Source: Lois Haggard.

Milk Chocolate Toffee Cream Pie

Crust:
1-1/2 cups chocolate wafer crumbs
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

Filling:
6 ounces milk chocolate, coarsely chopped
3/4 cup heavy cream
8 ounces cream cheese, softened
1/4 cup packed light brown sugar
1 tablespoon vanilla extract
3/4 cup chopped chocolate-covered toffee candy (Skor Bar)

Preheat oven to 350ºF.

Make the crust: In a medium bowl, combine the wafer crumbs, butter, and sugar. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes. Place on a wire rack to cool.

Prepare the filling: Place the chocolate in a small bowl with a lid. In a small saucepan, bring 1/2 cup of the cream to a simmer. Pour the hot cream over the chocolate; cover. Let stand, covered, for 5 minutes, then stir until smooth. In a medium bowl with an electric mixer, beat the cream cheese, sugar, and vanilla until smooth. Beat in the remaining 1/4 cup cream.

Gently beat in the cooled chocolate mixture. Fold in 1/2 cup of the chopped toffee candy. Pour the filling into the cooled crust, and sprinkle with the remaining 1/4 cup of chopped toffee. Chill until firm, about 2 hours.

Yield: One 9-inch pie. Source: Mrs. Fields Best Cookie Book Ever! 130 Delicious Cookie and Dessert Recipes, by Debbi Fields, 1996.

Mint Chocolate Brownies

8 tablespoons (1 stick) unsalted butter, plus more for pan
8 ounces semisweet or bittersweet chocolate, chopped
1 cup sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
25 small (1 1/2 inch) peppermint patties

Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil. Set aside.
Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.
Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).
Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 45 to 55 minutes.
Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).

Makes 16 brownies. Source: Everyday Food.

Mint Chocolate Pudding Cakes

Butter well, and make sure to keep your eye on the ramekins in the oven. Start checking at about 9 minutes. The cakes should be like mini volcanoes – cake on the outside and molten lava chocolate on the inside.

6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
3 large eggs
3 large egg yolks
1/3 cup sugar
1/4 cup all-purpose flour
1-1/4 teaspoons peppermint extract
1/4 teaspoon salt

Powdered sugar or sweetened cocoa powder
Peppermint stick ice cream or mint chocolate chip ice cream
Fresh mint leaves

Preheat oven to 375°F. Generously butter six 3/4-cup (6 ounce) ramekins. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat and cool slightly.
Using electric mixer, beat eggs, egg yolks, and 1/3 cup sugar until slightly thickened, about 5 minutes. Add all-purpose flour and beat until blended. Add chocolate mixture, peppermint extract, and salt; beat just until incorporated. Divide chocolate mixture among prepared ramekins. Place ramekins on baking sheet.
Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken, 10-11 minutes. (Start checking at 9 minutes.) Remove cakes from oven; let cool for 5-10 minutes.
Either serve as is, in the ramekins, or run a knife around the edges of the cakes and invert on to individual dessert plates. Serve with raspberries, mint leaves, vanilla or mint ice cream, or whipped cream.

Serves 6. Simply Recipes, adapted from one in Bon Appétit magazine, 2006.

Molten Chocolate Cake

4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted
confectioners’ sugar, for dusting
whipped Cream, for serving

Preheat oven to 400°F. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners’ sugar, and serve with whipped cream, if desired.

Serves 6. Source: https://www.marthastewart.com/316835/molten-chocolate-cake.

Mrs. Fields Peanut Butter Dream Bars, #1

8 Mrs. Fields medium-sized chocolate chip cookies
5 tablespoons salted butter, melted
3/4 cup Peanut butter
1-1/2 cup Powdered sugar
1 Bag milk chocolate chips (12 ounces)

Preheat the oven to 350°F. Crumble the cookies into a medium mixing bowl, add the melted butter; stir until the mixture darkens and the butter is evenly mixed in. Pour the mixture into an ungreased 9 x 9-inch square baking pan.

Press the dough down solidly into the pan and bake for 10 minutes or until firm around edges When done cool in the refrigerator. Mix the peanut butter and sugar until well blended. The mixture should have a doughy texture that allows you to knead it with your hands.

Melt the chocolate chips in a double boiler over low heat stirring often. You may also melt them in a microwave oven setting on high for 2 minutes stirring halfway through the heating time.

When the dough is cool spread half of the melted chocolate over the surface cool in refrigerator for 20-30 minute or until hardened. Spread the peanut butter mixture evenly over the surface of the chocolate. Spread the remaining chocolate over the peanut butter covering to the edges of the pan.

Cool the finished product in the refrigerator or let it sit at room temp until hardened. Slice into 5 even rows and then once down the middle. This recipe for Peanut Butter Dream Bars serves/makes 10 bars

Mrs. Fields Peanut Butter Dream Bars, #2

Crust:
8 medium-sized butter or chocolate chip cookies
1/4 cup salted butter, melted

Peanut Butter filling:
1-1/2 cups creamy peanut butter
1/2 cup salted butter, softened
3 cups powdered sugar
2 teaspoons vanilla extract

Chocolate Layers:
15 ounces milk chocolate chips (about 2-1/2 cups)

Preheat the oven to 325°F. In food processor or blender, process cookies until finely ground. Add butter and mix together completely. Press crumb mixture into bottom of 8-by-8-inch baking pan and bake 10 minutes. Cool to room temperature.

Melt the chocolate chips in a double boiler over low heat stirring often. You may also melt them in a microwave oven setting on high for 2 minutes stirring every 30 seconds through the heating time. Pour half of the melted chocolate into pan and smooth evenly over crust. Place pan in refrigerator. Keep remaining chocolate warm.

Prepare the peanut butter mixture. Blend peanut butter and butter together until smooth using a food processor or electric mixer. Slowly beat in the powdered sugar and then add vanilla. Beat until smooth. Spread the peanut butter mixture evenly over the surface of the chilled chocolate layer. Finish by pouring the remaining warm chocolate over the peanut butter layer. Spread until smooth. Cool the finished product in the refrigerator or let it sit at room temp until hardened. Slice into 5 even rows and then once down the middle.

KPM Notes: I think this would work better in a 9×13 in pan. May also want to reduce the amount of peanut butter. Yield: 24-36 bars. Source: Mrs. Fields Best Cookie Book Ever! 130 Delicious Cookie and Dessert Recipes, by Debbi Fields, 1996.

No-Bake Chocolate Cookies

2 cups sugar 1/2 cup butter 1/2 cup milk 1/3 cup cocoa powder 3 cups quick-cooking oats 1/2 cup creamy peanut butter 1 teaspoon vanilla

Line 2 large cookie sheets with waxed paper or parchment paper.
In a saucepan combine sugar, butter, milk, and cocoa powder. Bring to boiling over medium heat; stirring constantly. Boil for 2 minutes.
Remove saucepan from heat. Stir in oats, peanut butter, and vanilla. Drop by spoonful’s onto prepared cookie sheets. Let stand until firm

Freeze Ahead: Prepare cookies through Step Three. Place in a freezer container and freeze up to 2 months. Makes about 2 dozen cookies. Source: Super Suppers Cookbook, by Judie Byrd, 2006.

This is THE McNamara birthday treat!!! ~kpm

Mix and pat into a 9×13 in pan, place in freezer:

24 Oreo cookies crushed
1/2 c margarine, melted

Layer over cookie crust – freeze:

1/2-gallon vanilla ice cream

Melt chocolate, margarine, sugar and evap. milk. Cook until thick (about 4 minutes). Remove from heat, stir in vanilla. Cool. Spread over ice cream. Chill.

1 bar German chocolate
1/2 c margarine
1/8 tsp salt
2/3 c sugar
5-6 oz evaporated milk
1 tsp vanilla

Cover chocolate fudge layer with 8 oz of cool whip.

1 (8-ounce) tub of cool whip

Source: Virginia McNamara

Peanut Butter Brownies

1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
1 tablespoon milk
1 cup butter
1 teaspoon baking soda
1/2 + 1/8 teaspoon vanilla
1/2 + 1/8 teaspoon salt
1-3/4 cup + 1/8 cup flour
1-3/4 cup + 1/8 cup oatmeal

Combine all ingredients. Bake on a 10×15” cookie sheet at 350°F 15-20 minutes until toothpick come out clean. Spread with more peanut butter on top while warm ice with chocolate icing when cool.

Peanut Butter Dreams

1/2 cup butter
4 cups powdered sugar
2 cups peanut butter
2 cups cocoa krispies

6 ounces chocolate chips
1 2-inch square cube of paraffin wax
8-ounce Hershey bar

In a large mixing bowl, mix butter, sugar, peanut butter and crisp rice cereal together thoroughly.

Roll into small balls and set aside. Melt the last three ingredients above and dip the balls in. Let cool on waxed paper.

Peanut Butter Fudge

1 cup brown sugar
1 cup white sugar
1 tablespoon corn syrup
dash salt
2/3 cup milk (use evaporated for a smoother texture)

Cook, covered, over medium-low heat for 1 minute. Remove lid and cook until mixture reaches the soft ball stage. Stir sparingly and do not scrape sides of pan. When at soft ball stage, remove from heat and add:

1/3 cup peanut butter
1 teaspoon vanilla

Stir until blended and turn into a buttered pan. Source: Gateway Gourmets: A Book of Favorite Recipes by Gateway Christian Church, 1981.

Peanut Butter Oat Bars

2/3 cup butter, melted
1/4 cup peanut butter
1 cup brown sugar (packed)
1/4 cup light corn syrup
1/4 tsp. Vanilla extract
4 cup quick cooking oats

Topping:
1 cup milk chocolate chips
1/2 cup butterscotch chips
1/3 cup peanut butter

Combine butter, peanut butter, brown sugar, corn syrup and vanilla. Gradually add oats. Press into a greased 13 x 9″ pan. Bake at 400°F for 12-14 minutes or until edges are golden brown. Cool 5 minutes.

Meanwhile, melt chips plus peanut butter in a sauce pan over low heat. Stir until blended; spread over warm bars. Cool completely; refrigerate for 2-3 hours before cutting.

Source: Great Aunt Jeanne Herwick.

Pear on the Square

See ‘Hot Dish Heaven’, by Ann L. Burckhardt, pages 160-161

Pear Strata

This recipe is best served warm, not reheated, and does not keep for more than one serving. Substitute banana slices, canned or stewed apple slices, or pineapple tidbits for the pears.

Nonstick vegetable oil spray
6 thin slices day-old firm white bread, or as needed
2 cups whole milk
4 large eggs, lightly beaten
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 large can (29 ounces) pear halves or slices, drained and rinsed
1/2 teaspoon ground cinnamon
1 cup low-fat granola (without raisins)

Spray an 8 x 8-inch shallow baking dish with nonstick spray. Place a single layer of bread in the dish.
In a large bowl, combine the milk, eggs, brown sugar, vanilla, and salt. Mix well, and pour over the bread. Chop or slice the pears thinly and arrange on the bread. Sprinkle with the cinnamon. Cover and refrigerate overnight.
The next day: Preheat the oven to 350°F. Sprinkle the granola over the pears. Bake until a knife inserted in the center comes out clean, 40 to 50 minutes.

Serves 10 to 12. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Pineapple Banana Frozen Dessert

2-2/3 cups (about 7 medium) mashed ripe bananas
1-1/2 cups sugar
1 can (20 ounces) crushed pineapple, un-drained
6 ounces frozen orange juice concentrate, thawed
Sliced oranges and strawberries for garnish

In a large mixing bowl, combine the mashed bananas, sugar, pineapple, orange juice concentrate, and 3 cups water. Mix well.
Pour into a 9 x 9-inch square pan, cover, and freeze overnight.
The next day: Remove the pan from the freezer 20 minutes before serving. Spoon into stemmed dessert serving dishes and garnish with orange and strawberry slices.

Serves 6. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Raspberry Sauce

A versatile dessert sauce which is excellent over ice cream or cake. 2 cups fresh or frozen raspberries 1/4 cup granulated sugar 1 tbsp cornstarch (optional)

In a saucepan combine raspberries, sugar and, if using, cornstarch. Cook over low heat until clear and thickened.
Force warm sauce through a fine-mesh sieve to remove seeds. Cool. Makes about 2 cups.

To Freeze: Transfer cooled sauce to freezer container. Freeze for up to 6 months.

To Serve: Thaw in refrigerator overnight.

Tip: If using frozen raspberries, make sure they are the kind that are frozen individually, not the ones packed in syrup. When freezing berries, make sure you mark the unfrozen quantity on the freezer bag as they expand on freezing. Source: The best freezer cookbook: freezer friendly recipes, tips and techniques, by Jan Main, 2001.

Rocky Road Bars

1 (12-ounce) bag of semi-sweet chocolate chips
1 (14-ounce) can Eagle Brand condensed milk
2 tablespoon butter or margarine
2 cups dry roasted salted peanuts
1 package miniature marshmallows (10 1/2-ounce), 7 cups

In heavy saucepan, over low heat melt chocolate chips with condensed milk and butter. Remove from heat, set aside.

In large bowl combine peanuts and marshmallows; fold into chocolate mixture.

In a 13 x 9″ pan lined with waxed paper, spread mixture evenly. Chill for 2 hours or until firm. Remove from pan, peel off wax paper and cut into squares.

_{Nutrition Information, Serving Size 1 piece of 48 | Calories Per Serving 120 | Total Fat 6g | Calories From Fat 60g | Saturated Fat 2g | Trans Fat 0g | Cholesterol 5mg | Sodium 45mg | Carbohydrates 16g | Dietary Fiber 1g | Sugar 13g | Protein 3g | Percent Daily Value*: Vitamin A 0%, Calcium 2%, Vitamin C 0%, Iron 2%. Source: Betsy Molgaurd, original recipe is from Eagle Brand.}

Rocky Road Brownies

Brownies: 1 stick butter
1 square unsweetened chocolate (1 oz.)
1 cup flour
1 cup sugar
2 eggs
1 tsp. baking powder
1 tsp. vanilla extract
1/2 cup chopped peanuts

Filling:
6 oz. cream cheese, room temperature
1/2 stick butter, softened
1 egg
1/2 cup sugar
2 tbsp. flour
1/2 tsp. vanilla extract
1 cup semisweet chocolate chips
2 cups miniature marshmallows

Frosting:
1/2 stick butter
2 oz. cream cheese
1/4 cup milk
1 square unsweetened chocolate, melted (1 oz.)
4-1/3 cups powdered sugar (about 11b.)

Melt butter and unsweetened chocolate in the microwave for 45 to 60 seconds. Put in a mixing bowl and add remaining cake ingredients; beat until combined. Spread mixture into a greased 9 x 13-inch glass dish. To make the filling, beat the first six ingredients together until creamed and fluffy. Carefully spread over brownie layer in pan. Sprinkle chocolate chips on top.

Bake at 350°F for 30 minutes. Do not over-bake. Remove from oven and top with marshmallows and then return to oven for 1 to 2 minutes, or until marshmallows are puffy and beginning to turn golden.

To make the frosting, melt the first four ingredients together in the microwave for 1-1/2 minutes; stir until smooth. Place in a mixing bowl, and then slowly add the sugar; beat until smooth. Add more milk (a tablespoon at a time) for spreading consistency.

Frost brownies when you remove them from the oven. Let cool 1 to 2 hours before serving.

Makes 12 to 15 servings. Source: Ivy Bake Shoppe Cookbook, by Martha Wolf and Sue Saunders, 2007.

Rocky Road Crunch Bars

1/3 cup honey
2 tablespoons butter
4 cups Jet-Puffed Miniature Marshmallows OR 4 cups regular marshmallows
6 cups Post Honey Bunches of Oats Cereal
1 cup Planters Cocktail Peanuts, chopped
4 squares Baker’s Semi-Sweet Baking Chocolate, chopped

Microwave honey and butter in large microwaveable bowl on HIGH 1 minute; stir until well blended. Add marshmallows; toss to coat. Microwave 1-1/2 minutes or until marshmallows are puffed; stir until well blended.
Add remaining ingredients; mix well.
Press cereal mixture firmly into greased foil-lined 13×9-inch pan. Cool. Cut into 24 bars.

_{Source: Baker’s Chocolate. Amount Per Serving: Calories: 148; Total Fat: 6g; Cholesterol: 3mg; Sodium: 86mg; Total Carbs: 22.5g; Dietary Fiber: 1.4g; Protein: 2.8g.}

Seared Apples with Brandy-Vanilla Syrup

You can prepare most of this simple yet quite elegant dessert in advance. The syrup will keep for up to two weeks if refrigerated; bring it to a boil before serving. Sear and roast the apples up to a day ahead, and then reheat in a 200°F oven for about 10 minutes.

1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
6 Granny Smith apples, peeled, cored, and halved
1 tablespoon vegetable oil

Brandy-Vanilla Syrup:
1 cup water
1/4 cup brandy
1 vanilla bean, split in half lengthwise
3/4 cup sugar

1 cup crème fraiche, or 1-pint vanilla ice cream, as an accompaniment

To prepare the apples: Preheat the oven to 350°F. In a small bowl, combine the sugar, cinnamon, ginger, nutmeg, and allspice, and mix well. Dredge the apples in the sugar, turning them to coat well. Heat the oil in a large, ovenproof sauté pan over high heat until very hot. Place the apples in the pan, cut side down, and sear well until the sugar caramelizes, 2 to 3 minutes. Place the pan in the oven and bake for about 35 minutes, or until the apples are tender.

To prepare the syrup: In a saucepan over high heat, combine the water, brandy, vanilla bean, and sugar. Bring the mixture to a boil and cook about 5 minutes, or until thick and the sugar has dissolved. Discard the vanilla bean. Keep warm.

To serve: Place two apple halves on each plate, ladle about 1/4 cup of the warm syrup over the apples, and top with a dollop of crème fraiche or a scoop of vanilla ice cream. Serve warm.

Serves 6. Source: Caprial Cooks for Friends, by Caprial Pence.

Vietnamese Bread Pudding

This bread pudding is a traditional dish of Vietnam and marries the flavors of banana and coconut.

Vegetable oil or nonstick vegetable oil spray
1-1/2 cups coconut milk (canned is fine)
2 cups half-and-half, milk, or cream
1 cup sugar
5 large eggs
4 ripe bananas, peeled and mashed
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 loaf day-old French bread, crusts removed (stale croissants are good for this, too), cut into 1-inch cubes
Lightly sweetened whipped cream, for serving (optional)
Sliced mangoes and pineapple, for serving (optional)

Oil or spray a 9 x 13-inch glass baking pan, and set aside. In a large bowl, beat together all of the ingredients except for the bread. Add the bread cubes and fold together. Spread evenly in the pan and cover with plastic wrap. Refrigerate overnight.
The next day: Preheat the oven to 350°F. Bring a kettle of water to a boil. Place the pan of bread pudding inside a roasting pan or other pan large enough to hold it. Pour boiling water in the outside pan to come about halfway up the side of the pudding pan.
Place in the oven and bake until browned and firm to the touch, about 1 hour. Let stand for 30 minutes before serving. If desired, serve with lightly sweetened whipped cream and fresh fruit, such as sliced mangoes and pineapple.

Serves 12 to 14. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Wendy’s After Eight Brownies

Rich brownie batter sandwiches After Eight Mints, giving you a mint chocolate brownie to die for—and the chocolate frosting sends it over the top!

Brownies:
3/4 cup (1-1/2 sticks) unsalted butter
4 ounces unsweetened chocolate
1 3/4 cups sugar
3 large eggs
1 cup all-purpose flour
24 After Eight Mints

Frosting:
1 cup sugar
1/3 cup whole milk
5 tablespoons unsalted butter
One 6-ounce package semi-sweet chocolate chips

To make the brownies, preheat the oven to 350°F. Coat the inside of a 13 x 9-inch baking dish with nonstick cooking spray.
In a medium-size saucepan, melt the butter and chocolate together, stirring until the chocolate is melted. Remove from the heat. Stir in the sugar until blended, then stir in the eggs, one at a time, beating well after each addition.
Stir in the flour until it disappears. Pour half of the batter into the prepared pan. Cover the top of the batter with the mints and dollop the remaining batter over the top of the mints. Using an offset spatula that has been dipped into hot water, spread the batter as evenly as possible. The batter may not reach the sides of the pan but will spread once it bakes.
Bake the brownies for 25 to 30 minutes, until a skewer inserted into the center conies out with a few crumbs. Remove to a cooling rack.
To make the frosting, in a small saucepan beat together the sugar, milk, and butter. Bring to a boil and boil for 1 minute. Remove from the heat and stir in the chocolate chips, stirring until the chips are melted. Pour the hot frosting over the warm brownies.
Cut the brownies while they are still warm. Allow to cool completely, then remove them from the pan.

Diva Do-Ahead: At the point, you can cover tightly with plastic wrap and store in the refrigerator for 2 days or freeze for 2 months. Bring to room temperature before serving.

Makes about twenty-four 2-inch brownies. Source: Happy Holidays from the Diva of Do-Ahead, by Diane Phillips.

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