I am with you always, to the close of the age.
Matthew 28:20
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Dessert Recipes
Brownies With Hidden Vegetables
3 ounces semisweet or bittersweet chocolate
1/2 cup carrot puree (After peeling and trimming the ends, steam for 10-12 minutes and then puree in a food processor for 2 minutes)
1/2 cup spinach puree (Steam for 30 to seconds, then puree in a food processor for 2 minutes)
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened cocoa powder
2 tablespoons soft tub margarine spread
2 teaspoons pure vanilla extract
2 large egg whites
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 350°F. Coat an 8x8-inch baking pan with cooking spray.
Melt the chocolate in a double boiler or over a very low flame.
. In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.
Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.
Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.
Blueberry Almond Crepes
1 (16-ounce) container cottage cheese
2 egg yolks
3 tablespoons plus 1/2 cup granulated sugar
1 tablespoon grated orange peel
1/2 cup chopped blanched almonds
2 tablespoons cornstarch
2/3 cup orange juice
4 cups fresh or frozen blueberries
18 Crepes (recipe follows)
1/2 cup toasted* sliced natural almonds
1. To prepare filling: In a blender container, place cottage cheese, egg yolks, 3 tablespoons sugar and orange peel; whirl until well combined. Add chopped almonds; whirl until smooth; set aside.
2. To prepare blueberry sauce: In a saucepan combine the remaining 1/2 cup sugar and the cornstarch. Stir in orange juice and blueberries. Over medium-high heat, bring to a boil, stirring constantly; cook and stir until thickened and clear, about 1 minute.
3. To assemble: Place 2 rounded tablespoons of filling on each crepe. Roll and place on a lightly greased baking sheet. Cover and refrigerate until ready to serve.
4. At serving time: Preheat oven to 300F (150C). Bake filled crepes until hot, about 15 minutes. Top with blueberry sauce, sprinkle with toasted almonds and, if desired, a dollop of sour cream.
TO PREPARE CREPES: In a blender container, place 4 eggs, 1 cup each flour and milk, 1-tablespoon light brown sugar
and ¼ teaspoon almond extract. Whirl until smooth. Spray crepe pan with non-stick cooking spray; heat over medium heat until hot. Add about 3 tablespoons batter to pan, tilting to make an even layer. Cook on one side until crepe begins to brown, about 1 minute. Place on a sheet of waxed paper, browned side up. Repeat with remaining batter; layering the crepes with waxed paper.
Makes 18 crepes.
Walnut & Apricot Rugulach
Pastry:
1 (8-ounce) package light cream cheese, softened
1 cup butter, softened
2 tablespoons packed brown sugar
2 cups unbleached all-purpose flour
Filling:
1 1/2 cups coarsely chopped California Walnuts, toasted
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger and cardamom
1/4 cup apricot marmalade
Topping:
1 large egg
2 tablespoons coarse sugar (Raw or Turbinado sugar)
For Pastry: In large bowl, beat cream cheese and butter until fluffy; beat in sugar. Stir in flour until well combined. Form into a ball; cut into 4 pieces and shape into discs. Wrap individually in plastic wrap; refrigerate at least 2 hours and up to 1 day. Let stand at room temperature for 15 minutes before rolling.
For Filling: In small bowl, stir together walnuts, brown sugar, cinnamon, ginger and cardamom.
Assembly: On lightly floured surface, roll each disc into an 11-inch circle, about 1/4-inch thick.Spread 3 tablespoons marmalade over top; sprinkle with 1/4 of the walnut mixture. Cut into 12 wedges. Starting from the wide end, roll up each wedge to form a crescent roll.
Place each crescent 2-inches apart on a parchment-lined baking sheet. Refrigerate at least 30 minutes. Repeat with remaining dough and filling.
Beat egg lightly; brush over each crescent and sprinkle with coarse sugar. Bake in 350*F oven until golden brown, about 25 minutes. Let cool on pan for 5 minutes before transferring to rack to cool completely.
Makes 48 rugulach.
Toffee Bits Cheesecake Cups
16 to 18 vanilla wafer cookies
3 (8-ounce each) packages cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/3 cups (8-ounce package) Toffee Bits, divided use
Heat oven to 350°F. Line 2 1/2-inch muffin cups with paper bake cups; place vanilla wafer on bottom of each cup.
Beat cream cheese and sugar in large bowl on low speed of mixer until smooth. Beat in eggs and vanilla just until blended. Do not overbeat.
Gently stir 1 cup toffee bits into batter; pour into prepared cups to 1/4-inch from top.
Bake 20 to 25 minutes or until almost set. Remove from oven; immediately sprinkle about 1/2 teaspoon bits onto each cup. Cool completely in pan on wire rack. Remove from pan. Cover; refrigerate about 3 hours. Store leftover cups in refrigerator.
Makes 16 to 18 cups.
Chocolate & Irish Cream Bread Pudding
10 slices bread, cubed (6 cups)
2 (12-ounce) cans Evaporated Milk
2 cups (12-ounce package) Semi-Sweet Chocolate Morsels - divided use
8 large egg yolks, beaten
3/4 cup granulated sugar
1/2 cup Irish cream liqueur
1/4 teaspoon salt
Whipped cream (optional)
PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish. Place bread cubes in prepared baking dish.
HEAT evaporated milk in medium saucepan over MEDIUM-HIGH heat; bring just to a boil. Remove from heat. Add 1 1/2 cups morsels; whisk until smooth.
COMBINE egg yolks, sugar, liqueur and salt in large bowl
. Slowly add milk mixture; whisk until smooth. Pour over bread; pressing bread into milk mixture.
BAKE for 35 to 40 minutes or until knife inserted in center comes out clean. Top with remaining 1/2 cup morsels. Serve warm with a dollop of whipped cream and dusting of cocoa, if desired.
Chewy Honey Lemon Cookies
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 cup honey
1/3 cup butter or margarine, softened
1/4 cup granulated sugar
1 tablespoon finely grated lemon peel
1 egg
1 cup powdered sugar
2 tablespoons lemon juice
Preheat oven to 350°F.
In a small bowl, combine flour and baking soda. Beat honey, butter, sugar and lemon peel with an electric mixer, in a large bowl, until creamy. Add egg and beat until smooth. Reduce speed to low and gradually stir in flour mixture until blended.
Drop dough by rounded teaspooons 2 inches apart on nonstick or lightly greased cookie sheets. Bake for 7 to 8 minutes or until lightly browned. Cool completely on wire racks.
While cookies cool, blend powdered sugar and lemon juice until smooth. Drizzle over cooled cookies.
Makes 24 cookies.
Lemon Oat Shortbread
1 pound (4 sticks) butter, softened
1 1/3 cups powdered sugar
4 teaspoons finely grated lemon peel (firmly packed)
2 1/2 cups all-purpose flour*
2 cups oats (quick or old fashioned, uncooked)
1/2 teaspoon baking powder
1/2 teaspoon salt (optional)
In large bowl, beat butter, sugar and lemon peel with electric mixer until creamy. Gradually add combined flour, oats, baking powder and salt; mix well. Divide dough in half; wrap each half in plastic wrap. Chill 1 hour or until firm.
Heat oven to 325° F. Remove one portion of dough from refrigerator.
On lightly floured surface, roll dough into 10-inch square. With sharp knife, cut into 30 rectangles (each about 3 inches long and 1 inch wide). Transfer rectangles to ungreased cookie sheets; prick each rectangle three times with a fork. Repeat with remaining dough.
Bake 18 to 20 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Makes 5 dozen.
* If using old fashioned oats, increase the flour to 2 3/4 cups.
Autumn Peanutty Carrot Cake
3 large eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
2 cups grated carrot
1 2/3 cups (10-ounce package) peanut butter chips
1/2 cup chopped walnuts
Cream Cheese Frosting (recipe follows)
Heat oven to 350°F. Grease and flour two 8-inch round baking pans.
Beat eggs, oil and vanilla in large bowl.
Stir together flour, granulated sugar, brown sugar, cinnamon and baking soda; add to egg mixture and blend well. Stir in carrot, peanut butter chips and walnuts; pour into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Frost with Cream Cheese Frosting. Cover; refrigerate leftover cake.
Cream Cheese Frosting: Beat 2 (3-ounces each) packages softened cream cheese and 1/2 cup, softened butter until smooth. Gradually add 4 cups powdered sugar and 2 teaspoons vanilla extract; beat until smooth. Makes 10 to 12 servings.
Peanut Butter Cake with Frosting
Cake:
1 (18.25-ounce) package butter cake mix
1/2 cup smooth peanut butter
1/2 cup butter, softened
2/3 cup water
4 large eggs
Peanut Butter Frosting (recipe below)
Preheat oven to 325*F (160*C). Grease and flour two 9-inch round cake pans. Set aside.
For cake, cream together peanut butter and butter until light and fluffy.Add eggs one at time mixing well after each one. Add cake mix alternately with the water; stirring until just combined. Pour batter into prepared pans.
Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Allow cakes to cool in pan for 10 minutes on wire rack; turn out onto rack to cool completely. Frost when cool.
Peanut Butter Frosting:
4 cups powdered sugar
1/3 cup milk
1 cup peanut butter
1/2 cup butter, softened
With an electric mixer, cream together peanut butter and butter until light and fluffy. Add the powdered sugar. Slowly add milk until frosting is at desired spreading consistency.
Make one 2-layer (9-inch) cake.
Chocolate Cream Cake
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup butter, softened
2 1/4 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
3 ounces unsweetened chocolate, melted and cooled
1 1/2 cups ice water
Butter Cream Filling (recipe follows)
Chocolate-Cream Cheese Frosting (recipe follows)
Preheat oven to 350*F. Grease and lightly flour three 9 x 1 1/2, or 8 x 1 1/2-inch round baking pans. Combine flour, baking soda and salt; set aside.
In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Beat in chocolate. Alternately add flour mixture and water, beating on low to medium speed after each addition just until combined. Pour batter into prepared pans.
Bake for 25 to 30 minutes or until a wooden pick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
Spread Butter Cream Filling on two of the layers; stack layers. Top remaining layer.
Frost cake with Chocolate-Cream Cheese Frosting. Cover and store in the refrigerator.
Butter Cream Filling
1/2 cup butter, softened
2 1/4 cups sifted powdered sugar
About 2 tablespoons milk
1/2 teaspoon vanilla extract
Beat butter, powdered sugar, milk and vanilla together, adding additional milk, if necessary, to make a filling of spreading consistency.
Chocolate-Cream Cheese Frosting
4 ounces (1/2 of an 8-ounce package) cream cheese, softened
About 3 tablespoons milk
3 3/4 cups sifted powdered sugar
3 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
Beat cream cheese and milk together until combined.
Beat in powdered sugar. Beat in melted chocolate and vanilla.
Beat in additional milk, if necessary, to make frosting of spreading consistency.
Makes 12 servings.
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