Mascerated Strawberries Over Chocolate Shortcakes
Ingredients & Directions 2 pt Fresh strawberries; washed, -sliced 3/4 c Sugar 1/2 c Butter; plus 1 ts Butter 1 3/4 c Flour; plus 2 tb Flour 1/4 c Cocoa powder 2 ts Baking powder 1 pn Salt 3/4 c Whole chocolate milk 8 Scoops Vanilla Bean Ice -Cream -; (lg scoops) Powdered sugar; in shaker 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. Preheat the oven to 375 degrees. Grease a baking sheet with 1 teaspoon of the butter. In a mixing bowl, sift the flour, cocoa, salt and baking powder together. 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. 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. 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. Place them on the baking sheet and bake until golden, about 30 minutes. Remove from the oven and cool completely. To assemble, cut the biscuits in half. Place a scoop of the ice cream in the center of each biscuit. Place the shortcakes in the center of each plate. Spoon the strawberries over the shortcakes. Garnish with powdered sugar and serve immedietly. This recipe yields 8 servings. Comments: The original recipe title as listed is “Mascerated Strawberries Over Chocolate Shortcakes And Vanilla Bean Ice Cream”. Yields 8 servings
Lauren's Spice Cookies
Ingredients & Directions 3/4 c Vegetable oil 1/4 c Dark molasses 1 1/4 c Sugar 2 lg Eggs 2 3/4 c All-purpose flour 1 1/2 ts Baking soda 1 1/2 tb Cinnamon 1 1/2 tb Ground ginger 2 tb Ground cloves 1 ts Ground mace In a large bowl with an electric mixer beat together the oil, the molasses, 1 cup of the sugar, and the eggs until the mixture is smooth. In a bowl stir together the flour, the baking soda, the cinnamon, the ginger, the cloves, and the mace and add the mixture to the molasses mixture. Beat the mixture until it is combined well and chill the dough, covered, overnight. Form the dough into 1 1/2-inch balls and roll the balls in the remaining 1/4 cup sugar to coat them well. Bake the balls 3 inches apart on buttered baking sheets in the middle of a preheated 350�F. oven for 10 to 12 minutes, or until the tops crack. Transfer the cookies to racks and let them cool. Makes about 30 cookies. Yields 1 servings
Any Cookie Recipe
Ingredients & Directions 1 Box yellow cake mix 1 tb Water 1/2 c Oil 2 Eggs In large bowl, mix all ingredients well. Dip out by tablespoonfuls, roll into ball. Place on greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes. Sugar Cookies: Flatten cookies slightly. Sprinkle sugar lightly over top. Bake as directed. Chocolate Chip Cookies: Add 1/2 to 1 cup chocolate chips to batter. Bake as directed. Raisin Cookies: Add 1/2 to 1 cup raisins to batter. Bake as directed. Peanut Butter Cookies: Add 1/2 to 3/4 cup peanut butter to batter. Roll into balls. Flatten slightly with fork. Bake as directed. Yields 36 Servings
Fudge-filled Cream Wafers
Ingredients & Directions 2 c All-purpose flour 3/4 c Butter or margarine, -softened 1/2 c Heavy cream Granulated sugar FUDGE FILLING 1/4 c Butter or margarine 2 oz Unsweetened chocolate 1 c Powdered sugar 1 ts Vanilla or dark rum 2 tb Hot coffee or water Preheat oven to 375’F. Line cookie sheets with parchment paper or leave ungreased. Place flour in large bowl. Using electric mixer, blend 3/4 butter into flour until it forms pea-size pieces. Drizzle cream over the butter mixture; toss by hand just until mixed (mixture will look curdled). Turn dough out onto lightly floured surface; press together to form ball. (If dough is too soft to handle, cover and refrigerate until firm.) Roll out dough, 1/3 at a time, to 1/8″ thickness on lightly floured surface. Cut out with 1 1/4″ round cutter. Dip top of each dough circle in granulated sugar. Place sugared side up, 2″ apart, on prepared cookie sheets. Pierce each cookie with fork. Bake 9-11 minutes or just until edges are very lightly browned. Remove to wire racks to cool. Prepare Fudge Filling. Spread filling on bottoms of half the cookies. Top with remaining cookies, bottom sides down, forming sandwiches. Makes about 10 dozen sandwich cookies. FUDGE FILLING: Melt 1/4 cup butter and chocolate in small bowl over hot water. Stir until smooth. Blend in powdered sugar and vanilla. Stir in coffee until filling is spreadable, but not too soft. From Favorite All Time Recipes – Homemade Holiday Cookies, Publication International, Ltd., ISBN 0-7853-0147-X. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip Yields 120 Servings
White Chocolate Cheesecake With Raspberry Sauce
Ingredients & Directions -CRUST- 1 c Bread crumbs 1/4 c Chopped almonds 1/4 c Butter 1/2 ts Cinnamon 1/4 c Sugar –CAKE– 6 oz White chocolate chips 1 lb Cream cheese 3/4 c Sugar 3 Eggs 1 1/2 ts Vanilla extract 3/4 c Sour cream 2 tb Unsweetened cocoa RASPBERRY -SAUCE- 2 1/2 c Raspberries Sugar; to taste 1 tb Grand Marnier Place chocolate in a double boiler and heat over hot water until it melts. Stir to blend and let cool to room temperature. Microwave almonds and butter for crust for 1 minute. Stir dry crust ingredients together in 9″ springform pan. Add butter and nuts and pat firmly onto bottom. Grease sides of pan. With an electric mixer, blend cheese and sugar until smooth. Mix in eggs, vanilla, and sour cream. Stir in melted chocolate. NOTE: it is important to have the cheesecake ingredients and the melted chocolate close to the same temperature when they are combined so that they blend together smoothly. Pour into pan. Put another pan with water into the preheated oven. This will prevent the top of the cheesecake from cracking. Bake in the middle of a preheated 325F oven for 45 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in oven for 1 hour longer. Chill. Just before serving, dust cocoa through a sieve making a ring around the cheesecake. Prepare raspberry sauce: Reserve 1/2 cup raspberries for garnish. In a blender, puree the remaining berries and push through a sieve. Stir in sugar to taste and the Grand Marnier. To serve, spoon raspberry sauce on to desert plates. Remove pan sides of cheesecake and cut into wedges. Place on raspberry sauce and garnish with berries. Yields 10 Servings
Coca-cola Carrot Cake
Ingredients & Directions –CAKE– 2 c Flour, sifted 1/2 c Vegetable oil 1 ts Baking soda 3/4 c Coca-Cola 1/2 ts Salt 1 1/2 ts Vanilla 2 tb Cocoa 2 1/4 c Raw carrots, grated 3 Eggs 1 c Nuts, chopped 1 1/2 c Sugar 1 c Coconut, flaked COCA-COLA SYRUP 3/4 c Sugar 6 tb Butter 2 ts Cocoa 1 tb Light corn syrup 6 tb Coca-Cola 1/2 ts Vanilla Mix all the dry ingredients together. Beat the eggs well; add sugar, oil, 3/4 cup cola, and vanilla and beat well. Stir in the dry ingredients until smooth, then add the carrots, nuts and coconut. Mix well. Bake in a greased and lightly floured 13 x 9 pan in a preheated 350~F oven for 40-50 minutes, until cake tests done. Remove from oven and prick hot cake all over with a fork, then pour the cola syrup slowly, evenly over the top. Serve warm or room temperature with lightly sweetened-vanilla flavored whipped cream. Coca-Cola Syrup: Combine sugar, cocoa, cola, butter and corn syrup in saucepan; bring to a boil over medium heat, stirring constantly. Boil, stirring, until thick and syrupy, about 5 minutes. Add vanilla extract. Remove from heat and pour, hot, over hot cake. Yields 16 servings
Heirloom Apple Tart
Ingredients & Directions 1 c Brown sugar 1/2 c Plus 2 tablespoons sugar 4 tb Armagnac 4 Heirloom apples, peeled, Cored, and quartered 1/4 c Golden raisins 1 tb Butter Salt and white pepper 3 c Milk 5 Eggs 1 1/4 c Plus 2 tablespoons flour 4 1/2 ts Vanilla 2 c Sweetened whipped cream Shaker of powdered sugar Sprigs of fresh mint Preheat oven to 350 degrees F. Line a the bottom and over the sides of a 10-inch springform pan with parchment paper. In a cast iron skillet, over high heat, combine 1/2 cup of sugar, brown sugar, water and 2 tablespoons Armagnac. Season with salt and white pepper. Bring the mixture up to a boil and reduce by half, about 10 to 15 minutes, stirring occasionally. The end result will be a caramel like mixture. Remove the mixture from the heat. In a saute pan, melt the butter. Add the apples and saute for 5 minutes or until golden. Stir in the raisins and remaining Armagnac. Season the apples with salt. Spoon the apples into the lined springform pan. Pour the caramel over the apples. Place the pan in the refrigerator and chill for 30 minutes. In a mixing bowl, whisk the milk, eggs, remaining sugar, flour, and vanilla, together. Whisk until slightly smooth. (There will be lumps) Strain the batter over the apple and caramel mixture. Place the pan in the oven and bake for about 1 1/2 hours or until the cake is set and the center comes out clean with a knife. Remove the cake from the oven and cool completely. After cooled, place in the refrigerator. Remove from the refrigerator and remove the parchment paper. Serve the cake either cold or re-warm in the oven for a few minutes. Garnish each piece of cake with whipped cream, powdered sugar and fresh mint. Yield: 16 servings EMERIL LIVE SHOW #EMIA54 Yields 4 servings
