Monday, February 11, 2008
2 tablespoons white sugar
2 tablespoons orange liqueur
1 3/4 cups heavy whipping cream
6 ounces white chocolate, chopped
Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce. Transfer to a large bowl.
In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.
Sunday, February 10, 2008
1/2 cup butter
1/2 teaspoon vanilla extract
1/2 cup milk
5 teaspoons instant coffee granules
3 cups powdered sugar
Mix the instant coffee with the milk, and let it stand until coffee is dissolved.
Melt the butter and chocolate together, and beat until smooth, then add vanilla.
Beat in 1 cup of confectioners sugar. Add half the milk mixture, then 1 cup confectioners sugar, then the other half of the milk, then 1 cup confectioners sugar.
Saturday, February 9, 2008
1/4 cup brown sugar
1/2 teaspoon vanilla extract
3 1/2 tablespoons unsweetened cocoa powder
Pour the heavy cream into a medium bowl, and whip with an electric mixer. Add sugar, vanilla and cocoa powder; whip until stiff and spreadable. Refrigerate until needed.
Friday, February 8, 2008
8 (1 ounce) squares bittersweet chocolate, chopped
1/2 cup unsalted butter
1 tablespoon light corn syrup
Place the chocolate and butter in the top of a double boiler. Add corn syrup and set over a pan of simmering water. Stir occasionally until melted and smooth. Use immediately.
Thursday, February 7, 2008
This is a fondant that actually tastes good!
1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds powdered sugar
In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
Wednesday, February 6, 2008
2 tablespoons white sugar
1 tablespoon instant coffee powder
1 tablespoon boiling water
Beat whipping cream and sugar together in mixing bowl until stiff. Dissolve coffee granules in boiling water. Cool. Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep mocha whipped cream refrigerated.
Tuesday, February 5, 2008
4 cups of powdered sugar
1 Tbs water
2 tsp vanilla flavoring or almond flavoring
Cream shortening water and flavoring, then add in powdered sugar. Add a little more vanilla until consistency is correct. (If thinning down a lot use water instead)
Monday, February 4, 2008
One recipe of fudge brownies or one box of fudge brownies
One recipe of best ever chocolate frosting or store bought frosting
one bag of hershey's mini baking kisses (these are right next to the chocolate chips, if you cannot find them chocolate chips will do, but double them)
Prepare brownies according to recipe or box. Stir in the whole bag of kisses or chips, bake according to recipe or box for fudgey brownies.
While baking prepare frosting. When cool frost brownies! It's that simple and it's just that good too!
These brownies are incredibly rich!
I like to use the mini kisses because they are a little bigger than chocolate chips and you get these chunks of chocolate in every bite of brownie.
Sunday, February 3, 2008
2 pints part-skim ricotta cheese
3/4 cup white sugar
1 teaspoon vanilla extract
1 (3.9 ounce) package instant chocolate pudding mix
1 cup milk
1 (12 ounce) container frozen whipped topping, thawed
Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
Bake at 350° F for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.
Saturday, February 2, 2008
1 (16 ounce) package frozen strawberries, thawed and drained
3 (7 ounce) cans whipped cream
1 (16.5 ounce) can pitted dark sweet cherries
1 (15 ounce) can blueberries
2 graham crackers, crushed
On bottom of pie crust, spread strawberries evenly; cover with whipped cream.
Spread cherries on whipped cream and cover cherries with whipped cream layer.
Spread blueberries on top of whipped cream and cover with last layer of whipped cream.
Sprinkle crumbled crackers on top of pie and place in the refrigerator for 45 minutes; serve.
Friday, February 1, 2008
1 (4 ounce) jar maraschino cherries
3/4 cup chopped pecans
1 (16 ounce) container frozen whipped topping, thawed
Drain the cherries reserving juice; chop cherries and reserve.
Prepare cake mix according to box directions, adding water to the reserved cherry juice to equal the amount of liquid needed for cake mix.
Preheat oven to box directions.
Fold the cherries and pecans into the cake mix; stirring by hand. Pour mix into 2 round cake pans and bake in preheated oven.
When cake has completely cooled, frost with whipped topping; serve and keep unused portions in refrigerator.