Desserts!

Chocolate Souffle

	Ingredients: 3/4 cup sugar plus additional for sprinkling 5 oz bittersweet chocolate (not unsweetened), chopped 3 large egg yolks at room temperature 6 large egg whites Add 1/2 tsp pure vanilla	Cooks'note: • Souffle can be assembled up to 30 minutes before baking. Keep, covered with an inverted large bowl (do not let bowl touch souffle), at room temperature

Method:
Preheat oven to 375°F. Generously butter souffle dish and sprinkle with sugar, knocking out excess. Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).
Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly. Add 1/2 tsp pure vanilla extract while folding mixture.
Spoon into souffle dish and run the end of your thumb around inside edge of souffle dish (this will help souffle rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 20-23 minutes. Serve immediately.

Apple Snicker's Salad

Ingredients:
3 cups diced apples peeled, cored
1 container Cool whip Lite®
5 Snickers candy bar

Method:
Cut candy bars into 1/2 inch peices.
Mix apples, coolwhip, and Snicker pieces all together and chill.
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Notes: This is Mom's famous desert and you will not believe how good it is!

Per serving: 1 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Baked Pears in Cinnamon

Ingredients:
10 ripe but firm Comice or Anjou pears, unpeeled
2/3 cup sugar
2/3 cup (packed) dark brown sugar
1 1/2 teaspoons ground cinnamon
2/3 cup (or more) water

Method:
Preheat oven to 350°F.
Using apple corer, cut through stem of each pear and all the way through pear to base to remove core. Trim bottoms so that pears stand straight.
Arrange pears in 15x10x2-inch glass baking dish.
Combine sugar, brown sugar and cinnamon in medium bowl. Fill pear cavities with half of sugar mixture. Stir cup water into remaining sugar mixture; pour around pears. (Can be made 8 hours ahead. Cover; chill.)

Bake pears uncovered until tender and sauce is syrupy, adding more water to dish by 1/4 cupfuls if syrup becomes too thick and basting occasionally, about 50 minutes. Serve pears warm with syrup.

Banana Chocolate Bread Pudding

Ingredients:
4 tablespoons unsalted butter melted
4 large eggs lightly beaten
1 cup brown sugar
3 cups heavy cream
1 cup milk

1 teaspoon vanilla
1/2 teaspoon cinnamon
2 banana mashed
6 day old bread cubes
6 ounces bittersweet chocolate chopped

Method:
Preeheat oven to 350?. Brush a baking dish (10x14) with 2 T. of the melted butter.
In a large bowl, whisk together the eggs, brown sugar, cream & milk. Add the vanilla, cinnamon,
bananas, bread & chololate and stir to blend thoroughly.
Stir the remaining 2 T. of melted butter into the pudding mixture and pour into the baking dish.
Set the baking dish in a large baking pan and pour hot waterin to within 1 inch of the top of the dish. Bake until firm, about 1 hour.

Per serving: 320 Calories; 26g Fat (70% calories from fat); 4g Protein; 21g Carbohydrate; 124mg Cholesterol; 46mg Sodium

Cardamom Pound Cake

Ingredients:
2 cups all purp flour
3/4 c almond flour
3/4 c semolina flour
1-1/4 tsp. salt
3/4 tsp ground cardamom
1/4 tsp baking soda

2 sticks butter (unsalted) room temp.
3 cups sugar
6 large eggs- room temp.
1 T vanilla
1 c plain yogurt
1 T standing sugar

Method:
Preheat oven to 325?.
Butter and dust 2 9x5" loaf pans.
Whisk together flours, salt, cardamom, baking soda.
Beat butter & sugar with mixer (high speed) until pale & fluffy. Add eggs 1 at a time beating well after each. Add vanilla. Beat on high until smooth & glossy. (3 min).
Reduce to low and beat in flour mixture in 3 stages, alternating in yogurt.
Divide batter between pans, sprinkle w/ standing sugar.
Bake until golden brown 1:15 hr.

Sugg: Slice & top with fruit compote like blueberries

May not be as shown.

Chocolate mini muffins

Ingredients:
5 oz semisweet chocolate
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon vanilla
13 cup whole milk

1/4 butter, softened
1/2 cup packed light brown sugar
1 large eggs

Method:
Preheat oven to 350°F. Spray muffin cups with non-stick spray.
Melt chocolate in microwave. Set aside.
Whisk together flour, baking soda.. Whisk vanilla into milk in another bowl.
Beat butter with brown sugar in a large bowl with an electric mixer until pale and fluffy, then add egg , beating well. Add melted chocolate and beat well. Mix in flour and milk alternately in batches, scraping down side of bowl and beginning and ending with flour.
Divide batter among muffin cups (fill empty cups halfway with water). Bake in upper and lower thirds of oven, 15 minutes total. Cool muffins in pans on racks 15 minutes, then invert onto racks to cool.

Garlic Ice Cream

Ingredients:
3 cups whole milk
1/4 teaspoon garlic finely chopped
1 vanilla beans split in half
1 cup heavy cream
1 1/2 cups sugar
9 egg yolks

Method:
Garlic, vanilla bean in a saucepan. Boil & remove from heat to mixing bowl. Blend cream sugar & yolks. Strain the boiled mixture into the egg & sugar mixture stiring contsantly. Return the combined mixture to the pan. Stir over moderate heat until it coats the spoon about 10-15 min. Cool and put into ice cream maker.
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Red Velvet Cake

Ingredients: 2 1/4 cups sifted cake flour (sifted, then measured) 4 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup buttermilk	1/4 heavy cream 1/4 cup oil 2 oz. red food coloring 1/4 teaspoon distilled white vinegar 1 teaspoon vanilla extract 2 cups sugar	1/2 cup (1 stick) unsalted butter, room temperature 3 large eggs

	Note: MUST sift flour! Must use CAKE FLOUR

Method:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. You need to mix the vinegar and soda first before you add it!
Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely. Frost with your favorite fluffy frosting, or if you are making petite fours, use glaze recipe below.

Butter Glaze:
3+ TBSP milk
2 c. sifted confectioners sugar
1 stick unsalted butter
1/4-1/2 tsp vanilla (to taste)

Shot by me.

Semolina Pudding Cake

	Ingredients: 1 cup sugar divided 4 cups skim milk 1 tablespoon vanilla 3/4 cup semolina flour	3 large egg lightly beaten 1/4 teaspoon nutmeg cooking spray dash of salt Serves 8.

Method:
Place 1/2 cup sugar in a small heavy saucepan over med. heat and cool until sugar is golden. Immediently pour sugar syrup into a 1-1/2 quart souffle dish coated w/ cooking spray, tipping quickly aroung bowl until all sides and bottom is covered. Set aside.
Combine milk and 1/2 cup sugar in a large heavy saucepan; stir well. Cook over med-high heat to 180? or until tiny bubbles form around edge (do not boil). Add vanilla. Remove from heat and let stand, covered, for 10 min.
Preheat oven to 375?.
Place milk mixture over med. heat. Graduallt add flour and salt, stirring constantly with a whisk. Gradually add hot milk mixture to eggs, then nutmeg stirring constantly. Spoon mixture into prepared dish. Bake 375? for 45 min. (cake will be slightly jiggely in center.
Let cool 5 min. Loosen cake from sides of dish w/ splatula and invert onto serving plate.
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Notes: Trust the time alloted for doneness.

Texas Peach Cobbler

Ingredients:
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1 cup all purpose flour
1 teaspoon cinnamon

1 Tbsp. baking powder
3/4 cup milk (low-fat or non-fat are fine)
3 cups sliced fresh peaches, skins left on
1/2 cup firmly packed brown sugar

Method:
1. Preheat oven to 350°F.
2. Melt the butter in a medium saute pan over medium-high heat until it bubbles and turns golden-brown.
3. Pour the butter into an 8-inch square baking dish.
4. In a medium bowl, stir together the sugar, flour, baking powder, cinnamon and milk.
5. Pour the batter on top of the melted butter. Do not stir.
6. Without mixing, arrange the peaches evenly on top of the batter.
7. Evenly sprinkle the brown sugar over the cobbler.
8. Bake the cobbler for 40 to 45 minutes, until the top turns golden brown. The batter will migrate from the bottom of the pan to cover the peach slices partially.

Serve warm or at room temperature. Yield 6 to 8 servings.

Not as pictured.

Martin's Fudge (Easy Toll House Recipe)

Ingredients:
1-1/2 c. sugar
5 oz. evaporated milk
2 T. butter or marg.
2 c. mini marshmellos
1-1/2 c. semi-sweet chips
1 tsp. vanilla extract

Method:
Follow directions exactly:
Combine sugar, butter, & milk in med. saucepan.
Bring to a full-rolling boil over MED> heat stirring constantly. Roll-boil for exactly 5 minutes.
Remove from heat and stir inmarshmellos, chocolate and vanilla. Mix well.
Pour into greased 8 inch pan. Refrigerate for 2 hours.
Nuts can be adde

Yummy Marshmellow-type Fluffy Frosting

	Ingredients: * 1 1/2 cups sugar * 2 tablespoons light corn syrup * 6 large egg whites * 1 teaspoon pure vanilla extract Makes about 8 cups		Comments: My Mom made this all the time, when I was little... you can't really go wrong with this! People love it!

Method:
Set a heatproof bowl over a saucepan of simmering water. Combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, stirring frequently, about 2 minutes.

Beat mixture on high speed until glossy and fluffy, about 5-10 minutes. Beat in vanilla. Use immediately.

Toni's Chocolate Tarts

	Ingredients: 3 egg whites room temp 1/8 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup sugar 1/3 cup unsweetened baking cocoa		Comments: These are great!

Method:
Whip the first 3 ingredients until you can form a soft peak. Take the second two ingredients and blend well. Add the next two ingredients gradually to the egg white mixture. Whip well until sugar is completly dissolved. You can also add 1/4 c. of semi sweet choc. chips.
Take a sandwich baggie and cut a corner off. Fill 3/4 of the way up with batter. Squeeze 50? size circles onto a foil-lined, very lightly greased pan.
Bake 350? for 35-45 min. or until dry and fairly firm to touch. Turn off oven and let them cool inside for 3 hours or overnight.

Righteous Rum Cake

Ingredients: 2 1/3 cups sifted cake flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground ginger	1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon salt 1 1/2 sticks unsalted butter 2/3 cup clover honey 1/2 cup sugar	3 large egg yolks 3/4 cup plus 2 tablespoons plain yogurt 4 large egg whites 1 1/4 cups sifted powdered sugar 1 1/2 tablespoons rum

Method:
Preheat the oven to 350 degrees F.
Grease and flour 1 (9-inch) tube pan or 1 (8 to 10-cup) fluted tube or bundt pan. Sift the cake flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt together, then sift again into a large bowl. In another large bowl, beat the butter with an electric mixer on high speed until creamy. Gradually add the honey and 1/4 cup of the sugar to the butter and beat on high speed until well mixed, 2 to 4 minutes. Beat in the egg yolks, 1 at a time. Beat on low and add the flour mixture in 3 parts, alternating with the yogurt in 2 parts. Beat until smooth, scraping down the sides of the bowl as necessary. In another large bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating on high speed, until stiff. Fold the egg whites into the batter.
Pour the batter into the prepared pan and bake until a tester comes out clean, 45 to 55 minutes. Let the cake cool in the pan on a wire rack for 10 minutes and then invert the cake onto the rack and allow to cool completely.
In a small bowl combine the powdered sugar and rum and stir to combine. Mixture should be a stiff glaze. If the glaze is too thick, thin with a bit of milk. Using a spoon, drizzle the glaze all over the cake in a random pattern. Let the cake sit until the glaze has hardened. Serve.