Flourless Chocolate Cake
INGREDIENTS
12 Ounces Chopped Bittersweet Chocolate
1 ½ Sticks Butter
¼ Teaspoon Salt
6 Large Eggs at Room Temperature
1 ½ Cups Sugar
Powdered Sugar for Dusting
Preheat oven to 325° F. Grease and flour 9 x 2 inch cake pan.
Put chocolate, butter and salt in a large bowl. Melt in the microwave for 1 to 2 minutes. Stir and microwave again until completely melted for about 2 minutes more. Now, beat the eggs and sugar in a separate bowl. Fold the chocolate mixture into the whipped eggs until evenly combined. Pour the batter into the cake pan and bake for about 1 hour and 25 minutes or until done. Remove cake from the oven and cool on a rack. When ready to serve dust cake with powdered sugar.
Boston Cream Pie
INGREDIENTS
½ Cup Softened Butter
1 Cup Sugar
3 Large Eggs
3 Large Egg Yolks
1 Tablespoon Vanilla
1 ¼ Cup Cake Flour
1 ½ Teaspoon Baking Powder
¼ Teaspoon Salt
½ Cup Milk
Vanilla Pudding
Chocolate Glaze
Preheat oven to 350° F. Line the bottom of an 8 inch round cake pan with parchment paper. Butter and flour the pan. Beat the butter and sugar together at medium high speed until fluffy. Beat in the eggs and yolks, one at a time and then add the vanilla. Stir the cake flour, baking powder and salt together. Reduce mixer speed to low and beat the flour mixture into the butter-egg mixture, adding it in thirds and alternating with milk. Beat until the batter is smooth. Transfer to the prepared pan and bake on the center rack of the oven until the cake is done – from 35 to 40 minutes. Remove when done and cool completely on a wire rack.
To assemble, split the unmolded cake using a long serrated knife. Spread vanilla pudding over the bottom half of the cake and place the top layer over the pudding. Pour chocolate glaze over the cake, allowing it to drip down the sides of the cake.
Vanilla Pudding
¾ Cup Milk
1 Cup Cream
1 Vanilla Bean
3 Egg Yolks
2 Tablespoons Cornstarch
½ Cup Sugar
¼ Teaspoon Salt
½ Teaspoon Vanilla Extract
1 ½ Teaspoons Butter
Heat the milk, cream and vanilla bean until just simmering in a medium pot. Whisk the yolks, cornstarch, sugar and salt together and stream the hot milk mixture, while whisking continuously, into the eggs. Return to the pot and cook, while whisking over medium heat, until the mixture thickens and just begins to boil. Immediately transfer to a clean bowl. Pick out and throw away the vanilla bean. Stir in the vanilla extract and the butter. Press plastic wrap against the surface to cover.
Chocolate Glaze
½ Cup Heavy Cream
4 Ounces Chopped Dark Chocolate
1 Tablespoon Unsalted Butter
3 Tablespoons Corn Syrup
Heat cream to a boil and pour into a medium size and heatproof bowl filled with chocolate, butter and corn syrup. Let sit for 1 minute and stir until smooth. Let cool to thicken slightly. Use immediately and pour over the Boston Cream Pie.
Italian Cheesecake
INGREDIENTS
3 ½ Cups Ricotta Cheese
¼ Cup Unbleached Flour
Pinch of Salt
1 Grated Lemon Rind
1 Grated Orange Rind
1 Tablespoon Vanilla
4 Beaten Eggs
1 Cup Sugar
Mix all ingredients and place in a 9 inch spring form pan. Bake in pre-heated oven of 350° for 45 minutes to 1 hour – or until firm. Serve warm or chilled. Serves 6. Store in the refrigerator.
Rum Balls
You may use bourbon instead of rum if you wish.
INGREDIENTS
3 Cups Finely Crushed Vanilla Wafers
1 Cup Finely Chopped Pecans
1 Cup Powdered Sugar – Divided
1 Cup Semi-Sweet Morsels
½ Cup Light Corn Syrup
1/3 Cup Rum or Bourbon
In a medium mixing bowl combine crushed wafers, pecans and ½ cup powdered sugar and set aside. In a double boiler (over simmering water) melt chocolate morsels with corn syrup. Add rum or bourbon and stir until smooth. Pour chocolate mixture over wafer mixture. Stir to combine thoroughly. Shape mixture into 1 inch balls and place on waxed paper.
Place remaining powdered sugar in a shallow bowl and roll balls in sugar. Store in an airtight container between layers of waxed paper. Makes approximately 4 dozen.
Super Fudge Brownies
INGREDIENTS
1 Cup Unsalted Butter
2 ½ Cups Sugar
1 ¼ Cups Dutch Cocoa
1 Tablespoon Coffee
1Teaspoon Salt
1 Teaspoon Baking Powder
1 Tablespoon Vanilla
4 Large Eggs
1 ½ Cups Unbleached Flour
2 Cups Chocolate Chips
Preheat oven to 350° and grease 9×13 inch baking pan.
Mix melted butter and sugar in a medium sized mixing bowl. Stir in the cocoa, coffee, salt, vanilla and baking powder. Next add the eggs, beating until smooth. Now add the flour and chocolate chips and stir until well combined. Pour the batter into the prepared baking pan.
Bake the brownies for approximately 30 minutes or until done. The brownies should feel set both on the edges and in the center. Remove from the oven and after 5 minutes loosen the edges with a knife. Cool completely before cutting and serving. Makes approximately 2 dozen brownies.
Blueberry Blintzes
Crepes
½ Cup Flour
1 Egg
¾ Cup Milk
1/8 Teaspoon Salt
1 Tablespoon Melted Butter
Mix everything together in a large mixing bowl. Pour ¼ cup of the mixture into a lightly greased pan that has been heated to medium heat. Tilt the pan and turn so that the mixture evenly coats the entire bottom of the pan. Cook the crepe until golden brown on the bottom for about 2 minutes. Flip and cook the other side until golden brown. Remove and fill.
For Blueberry Blintzes
INGREDIENTS
Crepes
Cheese Filling
Blueberry Sauce
1 Tablespoon Butter
(Makes 4 Blintzes)
Place ¼ cup of the cheese filling into a crepe and wrap like a burrito. Melt the butter in a pan and add the blintzes (seam side down) and cook until golden brown on top and bottom. Only turn once. Serve the blintzes with blueberry sauce on top.
Cheese Filling
INGREDIENTS
1 Cup Ricotta Cheese
12 Ounce Package Softened Cream Cheese
¼ Cup Sugar
½ Teaspoon Lemon Zest
Mix everything together very well.
Blueberry Sauce
INGREDIENTS
1 Cup of Fresh or Frozen Blueberries
2 Tablespoons Maple Syrup
1 Tablespoon Lemon Juice
1 Tablespoon Water
½ Teaspoon Cornstarch
Mix the cornstarch into the water. Simmer everything in a saucepan for approximately 5 minutes.
Rice Krispie Treats
INGREDIENTS
¼ Cup Butter
1 (10 ounces – approx 40) package regular marshmallows or 3 cups miniature marshmallows
6 Cups Rice Krispies Cereal
In a large saucepan, melt ¼ cup butter over low heat. Next, add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat and stir in the cereal – coating them well with the melted marshmallow mixture. Using a silicone spatula, press the mixture evenly into a 13x9x2 inch pan which has been greased or lined with wax paper. Cut into squares when the mixture cools. Makes approximately 24 squares.
This is sticky to make, but you’ll have fun licking your fingers!
Basic Bread Pudding & Hard Sauce
INGREDIENTS
2 Cups Sugar
2 Sticks Softened Butter
2 Cups Milk
5 Large Beaten Eggs
2 Teaspoon Vanilla
1 Teaspoon Nutmeg
3 Cups Cubed Italian Bread
1 Cup Packed Light Brown Sugar
Preheat the oven to 350° F
Mix together sugar, eggs, milk, one stick of butter, vanilla and nutmeg. Pour over the cubed Italian bread and let sit for 10 minutes. In a separate bowl, mix and crumble together brown sugar and 1 stick softened butter. Pour bread mixture into greased deep casserole dish and sprinkle the brown sugar and butter mixture over the top. Bake 35 to 45 minutes or until set. Remove from the oven.
Hard Sauce
INGREDIENTS
1 Cup Sugar
1 Stick Melted Butter
1 Beaten Egg
2 Tablespoons Vanilla
¼ Cup Brandy
Mix together sugar, butter, egg and vanilla in a saucepan over medium heat. Stir until the sugar is melted. Add the brandy and continue to stir. Pour over individual servings of bread pudding.
Can be served warm or cold. I like it warm!
Optional additions: 1 Cup Chopped Pecans or 1 Cup Raisins
Easy Fudge
This easy fudge recipe is excellent. If you can use good chocolate I encourage you to do so. You can also leave out the nuts if you are not a “nut person.”
INGREDIENTS
1 Cup Pecan or Walnut Pieces
1 Tablespoon Butter
1/8 Teaspoon Salt
1 Can (14 ounces) Sweetened Condensed Milk
7 Ounces Chopped Milk Chocolate Chips
11 Ounces Semi-Sweet Chocolate Chips or Dark Chocolate
1 Tablespoon Vanilla
Preheat the oven to 350° F
Line the bottom and sides of an 8x8x2 inch pan with foil and grease well. Spread nuts on a medium baking sheet and roast until lightly browned (10 to 12 minutes). While the nuts are still hot stir in 1 tablespoon butter and sprinkle with salt. Combine the condensed milk and all the chocolate in a large glass bowl and melt in the microwave at 50 percent power for about 3 minutes. Stir frequently. As soon as the chocolate is melted remove from the microwave and stir in the vanilla and roasted nuts. Pour into the prepared pan and refrigerate to cool & set. Remove from the pan, peel off the foil and cut into approximately thirty 1 ½ inch squares.
Pumpkin Pie Cake
INGREDIENTS
1 Cup Sugar
½ Cup Packed Brown Sugar
¼ Olive Oil
5 Large Eggs
15 Ounces Pumpkin
2 Cups Unbleached Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
2 Teaspoons Pumpkin Pie Spice
½ Teaspoon Salt
Pre-heat oven to 350° F. Grease two 8 inch round cake pans.
Combine 1 cup sugar, brown sugar and olive oil in large mixing bowl and beat. Add Eggs and blend well. Add the pumpkin and beat until mixed well.
In a separate bowl combine all dry ingredients
Gradually add the flour mixture to the pumpkin mixture. Blend, but don’t mix too much. Transfer the batter into the greased cake pans. Bake at 350° F for 30 minutes or until done. Cool in pans for approximately 10 minutes. Remove cake from pans and cool completely on a wire rack. Frost between the layers, assemble continue frosting and arrange pecans on top of cake.
Frosting: 2 Tablespoons softened butter; 8 ounces of cream cheese; 3 cups powdered sugar; 2 teaspoons orange juice and ¼ cup toasted chopped pecans. Beat the butter and cream cheese until creamy. Gradually add the powdered sugar and beat until blended. Add juice and stir until blended.
