Cinnamon and Sugar Tortilla Strips

Ingredients

• 3 8-inch frozen flour tortillas
• 4 tablespoons unsalted butter
• 3 tablespoons granulated sugar $
• 1/8 teaspoon ground cinnamon
• Vanilla ice cream (optional) $

Preparation

1. Cut the tortillas into 1/2-inch-thick strips. Heat the butter and sugar in a large nonstick skillet over medium-low heat. When the butter has melted, add the tortilla strips. Cook, stirring frequently, until the tortillas are lightly browned and crisp, about 5 minutes. Sprinkle with the cinnamon. Serve with the ice cream (if desired).

Read More

Easy Rice Pudding

Ingredients

• 2 cups instant rice (such as Minute Rice)
• 1/2 cup vanilla ice cream $
• 1/2 teaspoon ground cinnamon, plus more for garnishing (optional)

Preparation

1. Prepare the rice according to the package directions. Uncover, add the ice cream and cinnamon, and stir. Divide the pudding among individual bowls and top with additional cinnamon, if desired. Serve warm or at room temperature.

Read More

Pears with Rosemary Sugar

Ingredients

• 3 pears $
• 1/4 cup fresh orange juice $
• 1 tablespoon chopped fresh rosemary
• 1/2 cup sugar $

Preparation

1. Core pears and cut into wedges. Arrange the wedges on dessert plates. Drizzle with orange juice. Combine rosemary with sugar and sprinkle over the pears.

Read More

Easy Doughnuts

Ingredients

• 3/4 cup vegetable oil
• 1 8-count package large refrigerated biscuits (such as Pillsbury Grands)
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon

Preparation

1. Heat 1/2 cup of the oil in a medium skillet over medium-low heat.
   
   Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for "holes."
   
   Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1 1/2 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.
   
   In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature

Read More

Raspberry S'Mores

Ingredients

• 8 graham crackers $
• 32 large marshmallows, cut in half $
• 2 1.5-ounce chocolate bars (such as Hershey's)
• 1 cup fresh raspberries $

Preparation

1. Adjust rack to middle position and heat broiler or toaster oven. Break the crackers in half to form squares and place on a baking sheet. Arrange 4 marshmallow halves on top of each square. Broil for 30 to 60 seconds or until the marshmallows are golden brown. Break each chocolate bar into 12 pieces. Arrange the chocolate and raspberries on top of half the crackers. Invert the remaining marshmallow-topped crackers onto the raspberry-and-chocolate-topped crackers, pressing gently to make sandwiches. Stack them, if desired.
   
   Tip: For more deluxe s'mores, use high-quality chocolate, like Scharffen Berger or Valrhona.

Read More

Coconut Snowballs

Ingredients

• 1 gallon French vanilla ice cream
• 2 14-ounce packages shredded coconut

Preparation

1. Make ice cream balls with a 1 1/2-inch scoop, then roll each ball in the shredded coconut. Place them in foil or paper mini-muffin wrappers on a tray. Cover with foil or plastic wrap and freeze.

Read More

Greek-Style Yogurt with Honey and Walnuts

Ingredients

• 2 to 3 cups plain yogurt (preferably Greek style) $
• 3/4 to 1 teaspoon vanilla $
• 1 1/2 to 2 cups toasted walnuts $
• 1/2 to 3/4 cup honey

Preparation

1. Stir together yogurt and vanilla. Layer alternately with remaining ingredients into 4 to 6 glasses, beginning with yogurt and ending with walnuts and honey

Read More

Caramel-Chocolate Cream Puffs

Ingredients

• 16 cream puffs (such as Belgian Mini Cream Puffs) from a 13.2-ounce box of frozen cream puffs
• 1 12.25-ounce jar caramel sauce
• 1 16-ounce jar hot fudge or dark-chocolate sauce

Preparation

1. Defrost the cream puffs according to the label directions. In a small saucepan, over medium-high heat, bring 3/4 of the caramel sauce to a boil. Boil for 1 minute or until the sauce thickens into a chewy glaze. Holding a cream puff with tongs or speared on a fork, dip one side of the puff into the caramel, then place on a dessert plate. Repeat with the remaining puffs, arranging 4 on each plate. A few minutes before serving, warm the hot fudge sauce over low heat. Spoon it around the plated cream puffs. For a Valentine's Day touch, drop 3 small dollops of the remaining unboiled caramel sauce into the hot fudge sauce on each plate. With a toothpick, draw a line through the drops to form hearts

Read More

Warm Berry-Thyme Compote

Ingredients

• 1 tablespoon butter $
• 1 1/2 cups blackberries $
• 1 1/2 cups blueberries $
• About 1/4 cup sugar $
• About 1 tbsp. fresh lemon juice
• 2 tablespoons chopped fresh thyme leaves
• 1 cup raspberries $

Preparation

1. 1. Melt butter in a large frying pan over medium heat. Stir in blackberries, blueberries, 1/4 cup sugar, and 1 tbsp. lemon juice. Cook until juices are released from fruit, about 4 minutes. Stir in thyme, then raspberries. Add more sugar and lemon juice to taste, depending on sweetness of berries. Serve warm over ice cream.
2. Note: Nutritional analysis is per 1/2-cup serving.

Sunset 

Read More

Vanilla-Caramel Flan

Ingredients

• 1/3 cup sugar $
• 1 tablespoon water
• Cooking spray $
• 1/2 cup sugar $
• 2 large eggs $
• 2 large egg whites $
• 1 1/2 cups 2% low-fat milk $
• 1 cup evaporated skim milk
• 1 (6-inch) vanilla bean, split lengthwise or 1 tablespoon vanilla extract $
• Mint sprigs (optional)

Preparation

1. Preheat oven to 325°.
2. Combine 1/3 cup sugar and water in a small heavy saucepan over medium-high heat; cook 5 minutes or until golden, stirring occasionally. Immediately pour into 6 (6-ounce) custard cups coated with cooking spray, tipping quickly until sugar coats bottoms of cups; set aside.
3. Combine 1/2 cup sugar, eggs, and egg whites in a large bowl; stir well with a whisk. Add milks; stir until smooth. Scrape seeds from vanilla bean; stir seeds into milk mixture, reserving bean for another use. Divide mixture evenly among prepared cups. Place cups in a 13 x 9-inch baking dish; add hot water to a depth of 1 inch. Bake at 325° for 1 hour or until knife inserted in center comes out clean. Remove cups from pan; let cool completely on a wire rack. Cover and chill at least 3 hours.
4. Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert custards onto plates. Drizzle any remaining syrup over custards. Garnish with mint sprigs, if desired.

Read More

Thin French Apple Tart

}

Ingredients

• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
• 1/4 cup sugar $
• 1/2 teaspoon ground cinnamon
• 2 pounds Golden Delicious apples, peeled, cored, and thinly sliced $
• 2 1/2 tablespoons honey
• 1/2 teaspoon vanilla extract $

Preparation

1. Preheat oven to 425°.
2. Place dough on a lightly floured surface; roll into a 12-inch circle. Place on a 12-inch pizza pan. Combine sugar and cinnamon. Sprinkle 1 tablespoon sugar mixture over dough. Arrange apple slices spokelike on top of dough, working from outside edge of dough to the center. Sprinkle apple slices with remaining sugar mixture. Bake at 425° for 30 minutes.
3. Combine honey and vanilla in a microwave-safe bowl. Microwave at high 40 seconds. Brush honey mixture over warm tart. Serve warm.

Note:

Use a paring knife to prepare the apples for this simple dessert.

Read More

Bittersweet Chocolate Pudding

Ingredients

• 4 large egg yolks $
• 1/2 cup sugar $
• 1/8 teaspoon salt
• 1 cup milk $
• 1 1/2 cups whipping cream, divided
• 9 ounces (2 cups) chopped bittersweet chocolate (not chocolate chips)
• 2 teaspoons sugar $
• 1/4 teaspoon vanilla extract $

Preparation

1. 1. Whisk together first 3 ingredients in a medium bowl until blended.
2. 2. Combine milk and 1 cup cream in medium saucepan, and cook over medium heat until hot. Gradually pour hot milk mixture into egg mixture, whisking constantly. Return mixture to saucepan, and cook over medium-low heat, stirring constantly with a heat-resistant spatula, for 5 minutes or until mixture thickens and coats the spatula or until candy thermometer reads 180°.
3. 3. Remove saucepan from heat. Add chocolate, and let stand 10 seconds; whisk until smooth. Transfer chocolate cream to a clean bowl. Place plastic wrap directly on the surface of the cream, and refrigerate until cold and set, at least 3 hours.
4. 4. Combine remaining 1/2 cup cream, sugar, and vanilla in a medium bowl. Beat at high speed with an electric mixer until soft peaks form. (Do not overbeat.) Dollop onto each serving of pudding.
5. *Serving suggestion: Divide half the whipped cream evenly among six wineglasses. Spoon about 2/3 cup chocolate pudding over the cream in each glass, and top with remaining whipped cream.

Read More

White Chocolate-Key Lime Pie

Ingredients

• 1 cup whipping cream
• 1 (11-ounce) package white chocolate morsels
• 1 tablespoon sour cream $
• 1 teaspoon grated lime rind
• 1/3 cup fresh Key lime or lime juice
• 1 (9-inch) ready-made graham cracker crust or your favorite prepared recipe
• Garnish: lime slices

Preparation

1. Combine cream and white chocolate morsels in a medium saucepan over low heat. Cook 5 minutes or until morsels melt, stirring constantly. Remove from heat. Add sour cream, lime rind, and juice; stir well. Pour into crust. Cover and chill at least 8 hours. Garnish, if desired.

Read More

Chocolate-Espresso Torte with Raspberry Sauce

Ingredients

• About 1 1/2 cups (3/4 lb.) butter or margarine, cut into chunks $
• 3/4 pound bittersweet or semisweet chocolate, chopped $
• 1/2 cup espresso
• About 1 cup sugar $
• 6 large eggs $
• 5 cups raspberries, rinsed $
• 1 cup marionberries or blackberries $
• Fresh mint sprigs, rinsed

Preparation

1. 1. Butter and flour an 8-inch cheesecake pan.
2. 2. In a 3- to 4-quart pan over low heat, frequently stir chocolate, 1 1/2 cups butter, espresso, and 3/4 cup sugar just until chocolate is melted and mixture is smooth, 12 to 15 minutes.
3. 3. In a bowl, beat eggs to blend. Whisk in chocolate mixture until well blended. Pour into cheesecake pan.
4. 4. Bake torte in a 350° regular or convection oven until center barely jiggles when pan is gently shaken, about 40 minutes. Let cool on a rack for 30 minutes (center of torte will sink), then chill until cold, at least 1 1/2 hours.
5. 5. Meanwhile, in a food processor or blender, whirl 1 quart raspberries until smooth. Rub purée through a fine strainer into a bowl; discard seeds. Stir 1/4 cup sugar into raspberry puree; taste, and add more sugar if desired.
6. 6. Spoon raspberry sauce equally onto plates. Run a knife between torte and pan rim; remove rim. Cut torte into wedges. Arrange a wedge on sauce on each plate. Scatter remaining 1 cup raspberries and marionberries over desserts, and garnish with mint sprigs. Serve with scoops of lemon sherbet.
7. Note: If you don't have an espresso machine, buy prepared espresso from a coffee shop or use strong brewed coffee: Pour 3/4 cup hot (about 195°) water through 1/3 cup ground coffee in a filter cone. If making torte and sauce up to 1 day ahead, chill separately airtight.

Read More

Caramel-Pecan Tart

Caramel-Pecan Tart

Ingredients

• 3 1/2 cups coarsely chopped pecans
• 2 cups all-purpose flour $
• 2/3 cup powdered sugar $
• 3/4 cup butter, cubed $
• 1/2 cup firmly packed brown sugar $
• 1/2 cup honey
• 2/3 cup butter $
• 3 tablespoons whipping cream

Preparation

1. 1. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.
2. 2. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.
3. 3. Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.
4. 4. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
5. 5. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.
6. Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.

Read More

Caramel Cake with Cream Cheese Frosting

Ingredients

• 3 1/2 cups sifted cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 3/4 cups granulated sugar $
• 1 3/4 cups light brown sugar, divided $
• 1 1/4 cups butter, softened and divided
• 6 eggs $
• 1 teaspoon vanilla extract $
• 1 cup milk $
• 1/2 cup evaporated milk
• Caramel Cream Cheese Frosting
• Garnish: Pecan Praline

Preparation

1. 1. Preheat oven to 350°. Grease 2 (9-inch) round cake pans; line with lightly greased parchment or wax paper.
2. 2. Combine flour, baking powder, and salt in a bowl; set aside. Place 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition. Pour into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack. Place 1 layer on a cake plate.
3. 3. Combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238°. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set.
4. 4. Spread a thin layer of Caramel Cream Cheese Frosting over filling. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature before serving. Garnish, if desired.

Read More

Angel Food Cake Stuffed with Whipped Cream and Berries

Ingredients

• Berries:
• 2 cups fresh raspberries $
• 1 1/2 cups fresh blackberries $
• 1 1/2 cups fresh blueberries $
• 1/4 cup granulated sugar $
• 2 tablespoons fresh orange juice $
• Cake:
• 1 cup cake flour (about 4 ounces)
• 1 cup powdered sugar, divided $
• 1/2 teaspoon ground ginger
• 3/4 cup granulated sugar $
• 12 large egg whites $
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 tablespoons fresh orange juice $
• Whipped cream:
• 3/4 cup whipping cream, chilled
• 1/2 vanilla bean, split lengthwise
• 3/4 cup powdered sugar $
• Remaining ingredients:
• 2 tablespoons powdered sugar $
• Grated orange rind (optional)

Preparation

1. To prepare berries, combine first 5 ingredients; toss to combine. Cover and chill 1 hour.
2. Preheat oven to 375°.
3. To prepare cake, place a rack in the lower third of oven. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, 1/2 cup powdered sugar, and ginger in a medium bowl. Sift together remaining 1/2 cup powdered sugar and 3/4 cup granulated sugar in another bowl. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add powdered and granulated sugar mixture, 1 tablespoon at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in 2 tablespoons juice.
4. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 375° for 30 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.
5. Cut 1 inch off top of cake using a serrated knife; set top of cake aside. Hollow out bottom of cake using a small knife, leaving a 1-inch-thick shell; reserve torn cake for another use.
6. To prepare whipped cream, place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Scrape seeds from vanilla bean into bowl; discard pod. Gradually add 3/4 cup powdered sugar, beating at high speed until stiff peaks form.
7. Spoon all but 1 cup of berry mixture into cake shell; top with whipped cream. Replace top of cake; sprinkle with 2 tablespoons powdered sugar. Serve immediately with additional berry mixture; garnish with orange rind, if desired.

Note:

For perfect whipped cream, use a bowl that's large enough to allow the cream to double in volume. Refrigerate the bowl and beaters for at least half an hour, or place them in the freezer for 15 minutes, and make sure the cream is very cold. Use the freshest whipping cream available, and add sugar, vanilla, or any other ingredients near the end of whipping; adding them too soon in the process will decrease the amount of volume.

Read More

Chocolate-Bourbon Cake

                             Chocolate-Bourbon Cake

Ingredients

• 1/2 cup bourbon $
• 1 1/3 cups sugar $
• 12 ounces bittersweet chocolate, coarsely chopped
• 1 cup (8 ounces) butter, cut into pieces $
• 5 large eggs $
• 1 1/2 tablespoons all-purpose flour $
• 2 1/2 tablespoons cocoa powder, divided
• Hot water
• Coffee-Bourbon Syrup
• Hazelnuts

Preparation

1. Preheat oven to 375°. Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.
2. Combine bourbon and sugar in a large saucepan; bring mixture to a boil. Remove from heat, and add chocolate and butter, stirring until smooth. Set aside, and let cool to room temperature.
3. Beat in eggs, one at a time, until very well blended. Fold in flour and 1 1/2 tablespoons cocoa powder. Pour batter into prepared cake pan. Set pan in a large roasting pan filled to depth of 1 inch with hot water.
4. Bake at 375° for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.
5. Cool cake; cover and refrigerate 6 hours or overnight. Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder. Top with hazelnuts

Read More