Desserts

Peanut Brittle Chocolate Pralines

Ingredients:

  • 1 cup granulated sugar
  • ½ cup light corn syrup
  • 2 tablespoons water
  • 1/8 teaspoon salt
  • 1 ½ cups Spanish peanuts
  • 1 tablespoon butter
  • 1 teaspoon baking soda

Method:

1. In a 2 ½ quart micro-safe mixing bowl combine: corn syrup, water, and salt.

2. Stir well.

3. Cook uncovered on High for 5 minutes.

4. Stir in peanuts cook uncovered 3-5 minutes
Syrup will be in hard crack stage and is slightly golden in color.
(The hard crack stage is achieved when a little candy syrup dropped into ice water separates into hard, brittle threads)

5. Remove from microwave; stir in butter and baking soda.

6. Pour mixture onto an oiled baking sheet, spreading to 1/4- inch thickness.

7. When cool, break into pieces (store in airtight container) makes 1 lb.

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CHOCOLATE PRALINES

Ingredients:

  • 1 cup, granulated sugar
  • 1 cup light brown sugar
  • ½ cup milk
  • 1/4 teaspoon salt
  • 2 ounces (unsweetened) chocolate
  • broken into quarters
  • 1 tablespoon butter
  • 1 teaspoon pure vanilla extract
  • 1 cup pecans, chopped

Method:

1.In a 3-quart microwave-safe bowl, combine; sugars, milk and salt.

2. Cover with wax paper, cook on High for 5 minutes

3. Add the butter, chocolate and pecans, Stirring well until chocolate melts

4. Cook uncovered on High for 4-6 minutes
(Until mixture reaches soft boil stage.
Indicated when a small amount of the hot Syrup dropped into ice water forms a ball and retains its shape when picked up)

5. Allow to cool for at least 10 minutes

6. Stir in vani

and beat 1 to 2 minutes or just until it thickens slightly.

6. Using a teaspoon, drop the mixture onto waxed paper
(If mixture starts to thicken to fast, Just stir in a little hot water)

Continue on.

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BOURBON CHOCOLATE PECAN CAKE

Ingredients:

  • ½ pound butter
  • ½ pound semi-sweet chocolate
  • 2 cups toasted chopped pecans
  • 1 cup cocoa, sifted
  • 1 1/4 cups sugar
  • 6 eggs
  • 1/3 cup bourbon

Chocolate glaze:

  • 1/4 pound semi-sweet chocolate
  • 1/4 pound butter

Method:

1. Preheat oven to 350 degrees

2. Butter sides and bottom of 10-in cake pan lined with parchment paper.

3. Melt butter and chocolate together, over simmering water

4. Stir until very smooth

5. Whisk together sugar, cocoa and eggs just until the eggs are broken up and the ingredients are well combined being careful not to incorporate air.

6. Add the chocolate and butter mixture and mix until just combined.

7. Stir in 1 ½ cups of pecans and the bourbon

8. Pour batter into prepared pan.

Put this pan inside larger pan in a hot tap-water bath

11. Bake at 350 degrees – 1 hour

12. Cool 15 minutes before removing from pan

13. Take cake out of pan and leave upside down.

14. Refrigerate.

Prepare glaze:

1. Melt over double boiler or microwave for two minutes.

2. Make sure butter is thoroughly incorporated.
The glaze should be thick enough to set rather quickly, but if it’s too thick, it will be difficult to spread a thin layer.

If necessary; let the glaze cool to thicken, or heat it gently to thin.

Drizzle spoonful of glaze along the edges of the cake so that it drips down and coats the sides. When the sides are completely covered, spoon the rest of the glaze on top of the cake and smooth it out with a flexible metal spatula.

Cover the side of the cake with the remaining ½ cup of pecans by pressing them gently against the glaze with the palm of your hand.

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Ultimate Chocolate Chip Cookies!

  • 3/4 cup butter flavor Crisco
  • 1 1/4 cups firmly packed brown sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla

Blend until creamy

Blend in 1 egg

Combine – 1 3/4 cups all-purpose flour, 1 teaspoon salt, 3/4 teaspoon baking soda, 1 cup chocolate chips

Bake: @ 375 degrees for 8-10 minutes

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Chocolate Truffles

Ingredients:

  • 1/3 cup heavy cream
  • 1/4 cup butter (no substitutions)
  • 12 oz. semi-sweet chocolate
  • 2 tbsp,. liqueur (or) 1 tsp. extract
  • unsweetened cocoa powder
  • (optional: chopped nuts or toasted coconut)

Method:

Heat cream and butter in a medium saucepan (low heat)

Add chocolate

Cook stirring frequently (that means often)

When mixture is melted and smooth, remove from heat.

Stir in liqueur

Transfer mixture to a bowl

Cover with plastic wrap
(tighten wrap to make good seal against air)

Let chill for several hours

Mixture will become very firm.

Will still spoon easily and rolled into 1½ balls

Then roll in cocoa - nuts - or coconut, as desired.

Placed single layer in shallow dish, cover and chill until firm.

Keep up to 2 weeks in airtight container.
( Possible but doubtful with your family.)

*Temp tip. The key to rolling these truffles is the temperature of the mixture.

If the chocolate rolls into uneven balls; it is too firm; just let it stand at room temperature until you can easily spoon it.

ENJOY!

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CHOCOLATE (CHERRY ) CHEESE TORTE

Ingredients:

  • 1 BOX CAKE MIX (Chocolate)
    (Cake mix will require the addition of eggs, butter & water)
  • 1 cream cheese, block (8 oz.)
  • ½ cup powered sugar
  • ½ tsp. extract
  • ½ cup maraschino cherries, chopped.
  • ½ (8 oz.) Tub frozen whipped topping, thawed.
  • (Additional whipped topping & whole cherries - garnish)

    Method:

    1. Lightly grease and flour 12-by-16 inch sheet pan

    2. Preheat oven and prepare box cake mix per instructions.

    3. Spread into prepared pan and bake for 15 minutes.

    4. Let cool completely-------- then cut into 4 equal rectangular pieces.

    5. Meanwhile-------- Beat cream, cheese , sugar and extract with an electrical mixer until light and fluffy,

    6. Stir in the chopped cherries, and carefully (carefully) fold in whipped topping.

    7. Place one cake piece on serving platter.

    8. Spread with 1/3 of cream cheese mixture.

    9. Repeat this procedure twice more (for a beautiful three layer torte)

    10. Chill until ready to serve.

    11. Then garnish with whipped topping and whole maraschino cherries.

    They will never forget your torte!

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    Maple “Ice Cream” Pumpkin Pie

    Ingredients:

    • 2 cups ( 1 16-oz. can) pumpkin
    • ½ cup maple syrup (sugar-free)
    • 1 package butterscotch pudding, instant (sugar-free)
    • 2/3 cup nonfat dry milk powder
    • 1 cup fat-free whipped topping
    • ½ cup chopped walnuts
    • 1 (6-ounce) prepared graham cracker crust

    Method:

    In a large bowl; combine pumpkin and maple syrup.

    Add: dry pudding mix and dry milk powder.

    Mix well, using a wire whisk.

    Blend: in whipped topping (slowly) and 1/4 cup walnuts.

    Spread filling evenly into pie crust.

    Evenly sprinkle remaining 1/4 cup walnuts over top of filling.

    Cover.

    Freeze for at least 4 hours (Longer if possible)

    Remove at least 15 minutes before serving.

    Cut into 8 pieces.

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    Vanilla Buttercream Frosting

    In medium bowl, beat 5 tablespoons softened butter until creamy.

    G-r-a-d-u-a-l-l-y add 4 cups powered sugar, and 1/4 cup milk, and 1 teaspoon vanilla extract.

    Beating until of spreading consistence.

    Makes about 2 cups frosting like mother used to make.

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    LEMON FROSTING

    Ingredients:

    • Beat 16 oz. cream cheese (softened)
    • ½ cup sugar, and
    • 1 Tbsp finely grated lemon peel

    Method:

    in a large bowl with a mixer - high speed - until fluffy

    On low speed:

    g-r-a-d-u-a-l-l-y beat in 1/4 cup lemon juice.

    Refrigerate covered 1 hour (or until ready to use.)
    (Makes enough for your favorite two-layer cake.)

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    New York Cherry Cheesecake

    New York-style Cheesecake

    Ingredients:

    • 1 cup graham cracker crumbs
    • 3 Tbsp. sugar
    • 3 Tbsp. Butter
    • 5 pkg. cream cheese (8 oz. each) softened.
    • 1 cup sugar
    • 3 Tbsp. Flour
    • 1 Tbsp. Vanilla
    • 1 cup sour cream
    • 4 eggs
    • 1 can cherry pie filling

    Method:

    Mix crumbs, 3 Tbsp. Sugar and butter;

    press firmly into bottom 9-in. spring-form pan.

    Bake: 325 degrees F for 10 minutes

    Beat: cream cheese, 1 cup flour, and vanilla (electric mixer) until well blended.

    Add: sour cream, mix well

    Add: eggs, 1 at a time, mixing on low speed after each addition (just until blended).

    Pour: over baked crust.

    Bake: 325 degrees F - 1 hour and 5 minutes
    (or until center is almost set)

    Loosen: cake from rim of pan.

    Cool: Before removing rim though.

    Refrigerate: 4 hours minimum–or overnight is better.

    Spread: cherry pie filling over top cheesecake

    Garnish with chocolate curls just before serving.

    Makes 16 servings.

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