Monthly Archives: February 2013

Mascerated Strawberries Over Chocolate Shortcakes

Mascerated Strawberries Over Chocolate Shortcakes

Print Recipe

A twist on Strawberry Shortcakes.

Prep Time

30 minutes

Prep Time 30 minutes

Mascerated Strawberries Over Chocolate Shortcakes Print Recipe A twist on Strawberry Shortcakes. Prep Time 30 minutes Prep Time 30 minutes

Ingredients

• 2 pints fresh strawberries washed and sliced
• 3/4 cup sugar
• 1/2 cup butter plus 1 teaspoon
• 1 3/4 cup flour plus 2 tablespoons
• 1/4 cup cocoa powder
• 2 teaspoons baking powder
• pinch of salt
• 3/4 cup whole chocolate milk
• 8 Scoop Vanilla Bean Ice Cream Chocolate Sauce Large
• shaker of powdered sugar

Servings:

Instructions

1. In a mixing bowl, combine the strawberries and 1/2 cup sugar. Using a fork, lightly mash the berries. Cover and refrigerate for 1 hour.
2. Preheat the oven to 375 degrees F.
3. Grease a baking sheet with 1 teaspoon of the butter. In a mixing bowl, sift the flour, cocoa, salt and baking powder together.
4. Add the remaining sugar and mix well. Add the remaining butter and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Fold in the chocolate milk. The dough will be sticky.
5. Dust your work surface with 1 tablespoon of the flour. Turn the dough onto the floured surface. Gently fold each side towards the center. Pick up the dough and dust the work surface with the remaining tablespoon flour.
6. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and lightly press it out to 1 inch thickness. Cut the biscuits using a 2 1/4-inch round cookie cutter.
7. Place them on the baking sheet and bake until golden, about 30 minutes.
8. Remove from the oven and cool completely.
9. To assemble, cut the biscuits in half. Place the shortcakes in the center of each plate. Spoon the strawberries over the shortcakes. Place a scoop of the ice cream in the center of each biscuit, Garnish with chocolate sauce and powdered sugar.
10. Serve immedietly.

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Chocolate Lava Muffins

Chocolate Lava Muffins

Print Recipe

These chocolate muffins are elegent and easy to make.

• CourseDessert
• CuisineAmerican
• Skill LevelEasy

Prep Time

20 minutes

Prep Time 20 minutes

Chocolate Lava Muffins Print Recipe These chocolate muffins are elegent and easy to make. CourseDessert CuisineAmerican Skill LevelEasy Prep Time 20 minutes Prep Time 20 minutes

Ingredients

Muffins

• 8 ounces semisweet chocolate chips
• 1 Stick butter
• 1/2 teaspoon vanilla extract
• 1/2 cup sugar
• 3 tablespoons flour
• 1/4 teaspoon salt
• 4 each Eggs
• butter to coat muffin tin
• 1 tablespoon cocoa powder

Sauce

• 1 cup Vanilla Ice Cream
• 1 teaspoon espresso powder

Servings:

Instructions

1. Preheat oven to 375 degrees.
2. Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
3. In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer.
4. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
5. Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess.
6. Spoon mixture into pan using a 4-ounce scoop or ladle.
7. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
8. While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.

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Chocolate Espresso Cheesecake

Chocolate Espresso Cheesecake

Print Recipe

A chocolate lover's dream cake!

• CourseDessert
• CuisineAmerican

Servings	Prep Time
8	60 minutes

Servings Prep Time 8 60 minutes

Chocolate Espresso Cheesecake Print Recipe A chocolate lover's dream cake! CourseDessert CuisineAmerican Servings Prep Time 8 60 minutes Servings Prep Time 8 60 minutes

Ingredients

Crust

• 1 cup chocolate wafer cookie crumbs
• 2 tablespoons salted butter melted

Filling

• 3 Packages cream cheese 8 ounce, softened
• 1/2 cup white sugar
• 1/2 cup light brown sugar
• 1/2 cup sour cream
• 1/2 cup ricotta cheese
• 3 each Eggs
• 1 1/2 cups semisweet chocolate chips melted
• 1/2 cup espresso coffee
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Glaze

• 6 ounces semisweet chocolate chips
• 1/4 cup unsalted butter room temperature
• 1/4 cup chopped pecans

Servings:

Instructions

Crust

1. Preheat oven to 350 degrees.
2. In food processor, add cookie crumbs and grind into fine crumbs. Add butter and blend until smooth. Press crust into bottom of 9-inch springform pan. Chill while preparing filling.

Filling

1. In large bowl with electric mixer, beat cream cheese until smooth. Add white and brown sugars and mix well.
2. Add sour cream and ricotta and blend well. Add eggs one at a time and beat until mixture is smooth.
3. Add melted chocolate, espresso, vanilla, and almond extract. Blend until mixture is very smooth. Pour mixture into springform pan.
4. Bake approximately 1 hour. Turn off oven and crack door about 1inch. Leave cake in oven for 1 hour then remove and cool to room temperature.

Glaze

1. In small saucepan, melt chocolate and butter over low heat and stir until smooth. Add pecans and stir until coated. Pour glaze over top of cheesecake and smooth to edges. Let some run over edges if you like. Chill until firm and cut into wedges to serve.

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Buttermilk Pecan Pie

Buttermilk Pecan Pie

Print Recipe

This is one of our favorite recipes for the holiday season. Hope you like it too.

• CourseDessert
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
8	60 minutes

Servings Prep Time 8 60 minutes

Buttermilk Pecan Pie Print Recipe This is one of our favorite recipes for the holiday season. Hope you like it too. CourseDessert CuisineAmerican Skill LevelEasy Servings Prep Time 8 60 minutes Servings Prep Time 8 60 minutes

Ingredients

• 1 Each pastry shell unbaked 9 inch
• 1/2 cup butter
• 2 cup sugar
• 2 teaspoon vanilla extract
• 3 each Eggs
• 3 tablespoon flour
• 1/4 teaspoon salt
• 1 cup buttermilk
• 3/4 cup Pecans chopped (to 1 cup)

Servings:

Instructions

1. Cream butter and sugar, adding 1/2 cup sugar at a time. Blend in vanilla. Beat in eggs, one at a time.
2. Combine flour and salt; add to creamed mixture a little at a time.
3. Stir in buttermilk. Sprinkle pecans in bottom of pie crust; pour custard mixture over pecans.
4. Bake at 300 degrees for 1 1/2 hours.
5. Best served at room temperature with sweetened whipped cream.

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Thumprint Cookies

Thumprint Cookies

Print Recipe

Another favorite around Christmas. Delightful and light cookie makes a wonderful gift too.

• CourseDessert, Snacks
• CuisineAmerican
• Skill LevelEasy

Prep Time

20 minutes

Prep Time 20 minutes

Thumprint Cookies Print Recipe Another favorite around Christmas. Delightful and light cookie makes a wonderful gift too. CourseDessert, Snacks CuisineAmerican Skill LevelEasy Prep Time 20 minutes Prep Time 20 minutes

Ingredients

Cookie

• 1 cup brown sugar packed
• 1/2 cup margarine or Butter softened
• 1 teaspoon almond extract
• 2 Each Egg Yolks
• 1 3/4 cup flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Topping

• 1 cup chopped walnuts
• 2 egg whites -- beaten
• Strawberry or some kind of berry jam.
• 1/2 cup walnuts or pecans chopped (Optional)

Servings:

Instructions

1. Heat oven to 350.
2. (Seperate eggs -- yolks and whites in seperate bowls.)
3. In large bowl, cream brown sugar and margarine until light and fluffy. Blend in almond extract and egg yolks.
4. Gradually add flour, soda and salt to creamed mixture, mix well.
5. Shape dough into balls and roll in egg whites, walnuts and then place balls onto greased cookie sheet, two inches apart. With thumb, make imprint in center of each cookie and fill with jam. Roll in chopped nuts (optional)
6. Bake at 350 for 10 - 14 minutes.
7. Roll in

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Cottage Cheese Loaf

Cottage Cheese Loaf

Print Recipe

Special K or corn flakes, walnuts with Cottage Cheese.

• CourseMain Course
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
6 people	45 minutes

Servings Prep Time 6 people 45 minutes

Cottage Cheese Loaf Print Recipe Special K or corn flakes, walnuts with Cottage Cheese. CourseMain Course CuisineAmerican Skill LevelEasy Servings Prep Time 6 people 45 minutes Servings Prep Time 6 people 45 minutes

Ingredients

• 1 Box Special K or Corn Flakes Small Box
• 1 Lb Cottage Cheese
• 4 Each Eggs
• 1 Cup walnuts chopped
• 3 Packages George Washington Seasoning or Brown Broth such as McKays Beef Like Broth.
• 1 Each onion chopped
• 1/2 Cuo Soy milk or milk.
• 1/3 Cup margarine or Butter melted

Servings: people

Instructions

1. Mix all ingredients well, and place into a cassarole dish.
2. Bake at 350 for 30 to 45 minutes until slightly browned and a fork inserted comes out clean.

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The Not Exactly Nieman-Marcus Cookie

The Not Exactly Nieman-Marcus Cookie

Print Recipe

Also known as the $250.00 Chocolate Chip Cookie Recipe.

• CourseDessert, Snacks
• CuisineAmerican

Prep Time

20 minutes

Prep Time 20 minutes

The Not Exactly Nieman-Marcus Cookie Print Recipe Also known as the $250.00 Chocolate Chip Cookie Recipe. CourseDessert, Snacks CuisineAmerican Prep Time 20 minutes Prep Time 20 minutes

Ingredients

• 2 1/2 cup oatmeal
• 1 cup butter 2 sticks
• 1 cup brown sugar packed
• 1 cup granulated white sugar
• 2 Each Eggs
• 1 teaspoon vanilla
• 2 cup flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 Package chocolate chips 12 oz
• 1 Each hershey bar grated (4 oz)
• 1 1/2 cup walnuts or pecans Chopped

Servings:

Instructions

1. Preheat oven to 375F.
2. Process oatmeal in blender or food processor until oatmeal turns into a fine powder. Set aside.
3. Cream the butter with both sugars. Add eggs, one at a time, then the vanilla.
4. Add flour, salt, baking powder, baking soda and the oatmeal. Stir in the chocolate chips, grated Hershey Bar and nuts.
5. Roll into balls and place 2" apart on a cookie sheet.
6. Bake for 10 minutes. Makes 5 dozen.

Recipe Notes

Per cookie:

138 calories,

2 grams protein,

17 grams carbohydrates,

7 grams fat,

2 grams saturated fat,

15 milligrams cholesterol,

73 milligrams sodium

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Mexican Wedding Cakes (Russian Tea Cakes)

Mexican Wedding Cakes (Russian Tea Cakes)

Print Recipe

Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioners sugar.

• CourseDessert
• CuisineMexican, Russian

Prep Time

30 minutes

Prep Time 30 minutes

Mexican Wedding Cakes (Russian Tea Cakes) Print Recipe Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioners sugar. CourseDessert CuisineMexican, Russian Prep Time 30 minutes Prep Time 30 minutes

Ingredients

• 1/2 cup butter or margarine
• 1/4 cup powdered sugar
• 1 cup flour
• 1/2 cup nuts chopped
• 1 teaspoon vanilla extract

Servings:

Instructions

1. Cream butter with powered sugar. Add flour gradually, beating well after each addtion. Add nuts and vanilla, blend well.
2. Shape into balls and place on ungreased cookie sheet.
3. Bake in a 325 oven for 15 - 18 minutes. Roll in powered sugar immediately after taking out of oven.

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Mini-Cheesecakes

Mini-Cheesecakes

Print Recipe

Tiny Cheesecakes that are always a big hit!

• CourseDessert
• CuisineAmerican

Prep Time

20 minutes

Prep Time 20 minutes

Mini-Cheesecakes Print Recipe Tiny Cheesecakes that are always a big hit! CourseDessert CuisineAmerican Prep Time 20 minutes Prep Time 20 minutes

Ingredients

• 12 Vanilla wafers
• 2 pk Cream cheese softened(8oz)
• 1/2 c sugar
• 1 t vanilla
• 2 Eggs

Servings:

Instructions

1. 1. Line muffin tin with foil liners.
2. 2. Place one vanilla wafer in each liner.
3. 3. Mix cream cheese, vanilla and sugar on medium speed until well-blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full.
4. 4. Bake 25 minutes at 325 F.
5. 5. Remove from pan when cool. Chill. Top with fruit, preserves, nuts or chocolate. Be creative!

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Vegetarian Egg Foo Young

Vegetarian Egg Foo Young

Print Recipe

A Vegetarian version of "Egg Foo Young"

• CourseMain Dish, Side Dish
• CuisineChinese
• Skill LevelMedium

Prep Time

30 minutes

Prep Time 30 minutes

Vegetarian Egg Foo Young Print Recipe A Vegetarian version of "Egg Foo Young" CourseMain Dish, Side Dish CuisineChinese Skill LevelMedium Prep Time 30 minutes Prep Time 30 minutes

Ingredients

• 12 each eggs
• 1 teaspoon salt
• 1/2 cup flour
• 1 Can bean sprouts 8oz
• 1 Can water chestnuts sliced, 8oz
• 1 Can bamboo shoots chopped, 8oz
• 2 Each onion green; chopped
• 1 lb tofu smashed

Servings:

Instructions

Utensils Needed

1. Medium mixing bowl
2. Large mixing bowl 8"
3. Frying pan or Wok

Directions

1. Break 12 eggs into medium bowl. Add salt. Whisk until foamy. Set aside.
2. Add 1/2 cup flour. In large bowl mix drained bean sprouts, water chestnuts, bamboo shoots, green onions, and tofu.
3. Heat small frying pan on medium heat. Add 1 teaspoon oil.
4. Combine eggs and vegetable mixtures. Divide into sixths. Fry each sixth in small pan, turning over and over (like pancake), until golden brown.

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