Desserts

[Ronzo]

Recipes for Desserts thread...

[Titus_2_3]

Banana Pudding

1 box instant vanilla pudding mix
Milk
3 large bananas
1 pkg. vanilla wafers
1 8oz tub cool whip
1 can sweetened condensed milk

Mix pudding according to directions on box
add cool whip mix then
fold in can condensed milk

Add bananas already cut and fold in with ingredients above
add about 2 cups of vanilla wafers stir into mix

take extra wafers line around edge of bowl
half in and out of pudding and place more on top of pudding
Chill and eat.
Lip smacking good.

[Ferd]

Dora needs to show up with her rustic pie. that stuff is good.

we made it for thanks giving and it was demanded to be made at christmas.

[AmazingGrace]

These arent anything earth shattering but things that have been made in the houses of my mom and my grandmother and aunts and some I even make on a semi regular basis...


New York Cheesecake

1 1/4 cups vanilla wafer crumbs
4 tbsp butter melted
3 packets equal
3 pkgs (8oz) reduced fat cream cheese
18 packets equal
2 eggs
2 egg whites
2 tbsp cornstarch
2 cup reduced fat sour cream
1 tsp vanilla
1 pint strawberries

Mix vanilla wafer crumbs, butter and 2 packets equal in the bottom of a 9 inch springform pan. Reserve 1 tbsp of crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up the inside of the pan.

Bake in preheated oven until crust is lighly browned, about 8 minutes. Cool on wire rack.

Beat cream cheese and 18 packets equal in a large bowl until fluffy, beat in eggs,egg white and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust pan.

Place cheescake in oven. Bake in preheated oven until just set in center, 45-50 min. Remove from oven, sprinkle with reserved crumbs. cool completely.

Refrigerate 8 hours or overnight. Remove side of pan, place cheescake on servng plate. Serve with fresh fruit if desired

[AmazingGrace]

Nectarine and Berry Pie

Single Crust 9 in Pie crust
5 cups sliced nectarines
1 cup sliced strawberries
1 cup fresh frozen blueberries, partially thawed
2 tsp lemon juice
3 tbsp cornstarch
24 packets equal
1 tsp lemon rind
1/4 tsp ground allspice

Preheat oven to 425

Roll pastry on foured surface into 12 inch circle and transfer to ungreased cookie sheet.

Toss nectarines and berries with lemon juice in large bowl, sprinkle fruit with combined cornstarch and equal, lemon rind, Toss to coat. Arrange fruit on pastry, leaving 2 inch boarder around the edge. Bring edges of pastry to center, overlapping as necessary.

Bake pie in preheated oven until pastry is golden and fruit is tender. 35-40 min.

Cool on wire rack

[AmazingGrace]

Cherry Cream Cheese Dessert

3/4 cup graham cracker crumbs
2 tbsp sugar
2 tbsp butter

Filling
1 pkg cream cheese (8oz)
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla extract
1 can cherry pie filling

In a bowl combine cracker crumbs, sugar and butter. Divide among eight dessert dishes. 4 tsp full in each. In small mixing bowl beat cream cheese until smooth. Gradually add milk until blended. Beat in lemon juice and vainilla. Spoon 1/4 cup into each dish. Top with pie filling if desired.

[AmazingGrace]

Chocolate chip Scones

2 cups bisquick
1/2 cup semisweet chocolate chips
1/3 cup heavy whipping cream
3 tbsp sugar
1 egg
1 tsp vanilla
additional whipping cream
additional sugar

Heat oven to 425. Grease cookie sheet. Stir bisquick mix, chocolate, 1/3 cup whipping cream, 3 tbsp sugar the egg and vanilla until a soft dough forms.

Pour into 8 in circle on cookie sheet crush circle with additional sugar. Cut into 8 wedges but do not seperate.

Bake about 12 min or until golden brown. Carefully seperate.

[AmazingGrace]

Drop Sugar Cookies

2 cups all purpose flour sifted
2 tsp salt
2 lg eggs
3/4 cup sugar plus additional sugar for topping
2/3 cup vegetable oil
2 tsp vanilla
1 tsp grated lemon zest


Sift flour baking powder and salt into a medium bowl and mix well.

Whisk eggs in a large bowl until blended. Add sugar oil vanilla and lemon zest and mix well. Stir the dry ingredients into egg mixture until blended. Chill covered for 30 min or longer.

Preheat oven to 400

Drop the cookie dough by rounded tsp fulls 2 inches apart on ungreasted baking sheets. Mist the bottom of a 3 inch flat bottom glass with water and dip glass in additional sugar. Press the top of each cookie lightly with the glass to flatten. Misting glass with water and dipping in sugar before pressing each cookie.

Bake cookies until lightly browned about 8 min. Cool on baking sheets for 2 min and then remove to wire racks to cool completely. Store in airtight containers for future use or even freeze.

[AmazingGrace]

Chocolate Chip Ice Cream Pie


1/2 cup chocolate syrup
1/3 cup semisweet chocolate chips
2 cups crisp rice cereal
1 quart chocolate chip ice cream softened.
1/4 sour cream
Coat bottom and sides of an 8 inch pie pan with butter lightly.

Combine chocolate syrup and chips in a small microwave safe bowl and cook on high until hot about 45 seconds. Stir until smooth. Reserve 1/4 cup of the chocolate mix.

Combine remaining chocolate mixture and cereal into a medium bowl and mix to coat cereal. Press mix over bottom and over sides of prepared pie plate. Freeze until firm about 15 min.

Combine reserved chocolate mixture and sour cream in small bowl and mix well. Spread half the ice cream in the prepared pie shell and drizzle with half the sour cream mixture. Top with remaining ice cream and then sour cream. Freeze pie covered until firm about 1 hour.

[AmazingGrace]

Cookies n cream pudding

8 oreo cookies
2 cups cold milk
1 pkg jello pudding
3/4 cup thawed cool whip divided

Break 1 of the cookies into 4 pieces and reserve for garnish. Crush remaining 7 cookies and set aside.

Pour milk into medium bowl. Add dry pudding mix and beat with wire whisk 2 min or until well blended. Stir in crushed cookies. Gently stir in 1/2 cup of whipped topping.

Spoon evenly into 4 dessert bowl top with remaining 1/4 cup of whipped topping and reserve cookie pieces. Store leftover dessert in refrigerator.

[AmazingGrace]

Double Chocolate Mousse

1 1/2 cups cold milk, divided
2 sq bakers semi sweet chocolate
1 pkg jello chocolate pudding
2 cups thawed cool whip
1/2 cup fresh raspberries

Combine 1 cup of the milk and chocolate in large microwavable bowl on high for 2 min. Stir until chocolate is completely melted. Stir in remaining 1/2 cup of milk.

Add dry pudding mix and beat with wire whisk 2 min or until well blended. Refrigerate 20 min. Gently stir in 1 1/2 cups of whipped topping and spoon into 6 dessert dishes.

Refrigerate until ready to serve and then top with remaining whipped topping and raspberries just before serving.

[AmazingGrace]

Hersheys special dark chocolate chip cookies


6 tbsp butter softenend
1/3 cup butter flavored shortening
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 egg
1-1/2 tsp vanilla
1-1/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 cups hersheys special dark chocolate chips
3/4 cup chopped nuts (optional)

Heat oven to 350

Beat butter and shortening in large bowl until well blended. Add brown sugar and granulated sugar beat thoroughly. add egg and vanilla beating until well blended. Combine flour baking soda and salt gradually adding these to the butter mixture. Stir in chocolate chips and nuts if desired. Drop by rounded tsps onto ungreased cookie sheet.

Bake 10-12 min or until lightly brown.. Cool slighly and then remove to wire racks.

[AmazingGrace]

Triple Layer Mud Pie

1 frozen 9 in deep dish pie crust
3 squares bakers semi sweet baking squares
1/2 cup canned sweetened condensed milk
1/2 cup toasted almonds
2 cups cold milk
2 pkgs jello chocolate instant pudding
8 oz tub cool whip french vanilla


Bake pie crust as directed on pkg.Cool. Mix bakers chocolate and condensed milk until well blended. Pour into crust and sprinkle with almonds.

Pour milk into lg bowl. add pudding mixes and beat with wire whisk 2 min or until well blended. Spoon 1-1/2 cups of the pudding over almonds already in crust.

Add half of the whipped topping to remaining pudding and stir with wire whisk until well blended. Spread over pudding in crust and top with remaining cool whip and refrigerate for 3 hours.....

[AmazingGrace]

Molten Chocolate Cake

4 sq bakers semi sweet chocolate
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tbsp flour
1/2 cup cool whip thawed


Preheat oven to 425. Butter 4 custard cups or souffle dishes. Place on baking sheet.

Microwave chocolate and 1/2 cup butter in lg microwave safe bowl on high 1 min or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended and whisk in eggs and yolks. Stir in flour. Divided batter between prepared custard dishes.

Bake 13-14 min or until sides are firm but centers are soft and let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Top with 1 tbsp of whipped topping and serve immediately.

[AmazingGrace]

Chocolate Cheescake

2 oz cream cheese softened
1 tbsp granulated sugar
1 sq bakers semi sweet chocolate,melted
1/2 cup cool whip
2 oreo cookies

Beat cream cheese and sugar and chocolate in medium bowl with whisk until well blended. Add whipped topping and mix well.

Place 1 cookie on bottom of each of 2 paper lined medium muffin cups. Fill evenly with cream cheese mixture.

Place in fridge for 2 hours or overnight

[AmazingGrace]

Brownie Berry Bowl

1 cup boiling water
1 pkg raspberry jello
2 cups ice cubes
1 pan 9 in sq baked brownies cut in 1 in squares
3 cups cold milk
2 pkg vanilla instand pudding
2 cups raspberries
1 cup cool whip


Stir boiling water to dry jello in medium bowl at least 2 min until completely dissolved. Add ice and stir until ice is melted and jello starts to thicken.

Place brownie pieces into 2 1/2 qt serving bown and cover with gelatin. Refrigerate until ready to use.

Pour milk into seperate med bowl. Add dry pudding mixes and beat with wire whisk until welll blended about 2 min. Spoon over ingredients in serving bowl. Top with layers of raspberries and whipped topping. Refrigerate 2 hrs

[AmazingGrace]

Foolproof fudge

3 cups (18oz) semi sweet chocolate chips
1 can sweetened condensed milk
dash of salt
1 cup chopped nuts (optional)
1-1/2 tsp vanilla



In heavy saucepan over low heat melt chocolate in with sweetened condensed milk and salt. Remove from heat and add nuts and vanilla. Spread evenly into wax paper lined 9 in sq pan. Chill 2 hrs or until firm. Turn onto cutting board, pull off wax paper and cut into squares

[AmazingGrace]

Ultimate Chocolate dip

2/3 cup karo
1/2 cup heavy cream
1 8oz pkg semi sweet chocolates
fresh fruit, marshmallows, brownies or cookies

In med saucepan combine karo and cream, Bring to boil over med heat. Remove from heat and add chocolate and stir until melted. Serve warm. Dipping whatever you please

[AmazingGrace]

Lemon Pudding Cheesecake

1 1/4 cups crushed nilla wafers
3/4 cup sugar
1 tbsp sugar
4 pkg cream cheese, softened.
2 tbsp flour
2 tbsp milk
1 cup sour cream
4 eggs
2 pkg lemon instant pudding
1 cup thawed strawberry cool whip

Preheat oven to 325, Mix wafter crumbs and 1 tbsp sugar and butter and press firmly onto bottom of 9 in springform pan and bake for 10 min.

Beat cream cheese remaining sugar, flour and milk in large bowl with elec mixer on med or until just blended...add sour cream and beat again... add eggs one at a time mixing on low after each addition. Stir in dry pudding until just blended.

Bake for 1 hr 5 min to 1 hr 15 min or until center is almost set. Run knife around side to loosen and let cool completely. Refrigerate overnight. Remove side of pan. Top cake with whipped topping and serve.

[AmazingGrace]

Blueberry Muffins


cooking spray
2 cups flour
2/3 cup sugar
2-1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup milk
1/2 cup cooking oil
2 eggs
1 cup fresh blueberries (if using frozen blueberries do not thaw)
1/4 cup coarse sugar optional


Preheat oven to 400. Spray standard muffin pan with spray and set aside. Whisk together in med bowl flour sugar baking powder soda salt and cinnamon. Set aside. In med bowl mix milk oil and eggs until smooth.Add dry ingredients and mix just until blended. Do not over mix. Add blueberries just until evenly blended. Spoon batter into prepared pan. Bake until done w toothpick in center 15-20 min. Sprinkle w coarse sugar and cool and remove.

[AmazingGrace]

Double Chocolate Layered Cheesecake


2 pkg cream cheese softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
3 squares Bakers semi sweet chocolate melted and slightly cooled
1 chocolate pie crust


Mix cream cheese, sugar and vanilla with mixer on med until blended. Add eggs and mix until blended. Stir in melted chocolate into 1 cup of the batter.

Pour chocolate batter into crust. Top with plain batter.

Bake at 350 for 40 min or until center is almost set. Cool and then refrigerate for 3 hrs or overnight

[AmazingGrace]

Chocolate Banana Parfait

2 cups milk
1 pkg chocolate pudding (instant)
2 med bananas
3/4 cup thawed cool whip divided


Pour milk into med bowl. Add pudding mix and beat with whisk until blended well about 2 min.

Spoon 1/2 of the pudding evenly into 4 dessert glasses. Layer with banana slices, 1/2 cup of the cool whip and remaining pudding. Top with remaining pudding and refrigerate until ready to serve

[AmazingGrace]

Chocolate Crunch Brownies

1 cup butter softened
2 cups sugar
4 eggs
6 tbsp baking cocoa
1 cup flour
2 tsp vanilla
1/2 tsp salt
1 jar marshmallow cream
1 cup creamy peanut butter
2 cups semi sweet chocolate chips
3 cups crisp rice cereal


In a mixing bowl cream butter and sugar then add eggs. Stir in cocoa flour canilla and salt. Spread into a greased 13x9 baking pan

Bake at 350 for 25 min or until clean toothpick.. Spread marshmallow cream over top after cooled.

In small saucepan melt peanut butter and chocolate chips over low heat stirring constantly . Remove from the heat and stir in cereal. spread over marshmallow layer. Chill before cutting. Store in fridge.

[Ronzo]

AG....


Like desserts, do ya? :thebunny

[AmazingGrace]

AG....


Like desserts, do ya? :thebunny


Actually no I dont LOL

I am making a recipe book for my mother in large print so that she can help us cook (read the recipes to us as thats about all she can do anymore) and thats the section I have done so far LOL....

Believe me I have about 900 recipes to go with all the contributions from different family members plus I have a brand new recipe book a lady from our old church made that I was going to add some of hers to it... I gotta longggggg way to go... I will spare yall all of them but thought I would add those since I was typing them anyways LOL :tease

[Trouvere]

I am making this for the Fourth along with Mint Julips and some grilled burgers.
Old Glory Angel Food








Old Glory Angel Food makes a glorious dessert for your Fourth of July celebration. It's easy to assemble, but the triple layers and stars-and-stripes topping look like you fussed. "One July, we invited a couple over for a backyard barbecue," relates Anne Nabbefeld of Greenville, Wisconsin. "The woman had recently become a United States citizen, so I created this cake for her. It was a big hit."




INGREDIENTS


1 loaf loaf (10-1/2 ounces) angel food cake

1 carton (8 ounces) frozen whipped topping, thawed

1 cup quartered fresh strawberries

1 cup fresh blueberries

Additional blueberries and strawberries





SERVINGS 8

CATEGORY Dessert

PREP 20 min.

TOTAL 20 min.





DIRECTIONS



Split cake horizontally into thirds. Place bottom layer on a serving platter. Combine 1 cup whipped topping and strawberries; spread over bottom layer. Top with second cake layer. Combine 1 cup topping and blueberries; spread over second layer. Top with remaining cake layer. Spread with remaining topping. Arrange additional berries over top of cake to form a flag. Yield: 8 servings.





Printed from tasteofhome.com Jun 27, 2007
Copyright Reiman Media Group, Inc © 2007

[Esther]

Layered ice cream cake

Makes: 12 servings. Prep: 25 minutes.
Freeze: 1 hour, plus overnight
.........................

15 chocolate and cream sandwich cookies (such as Oreo)
1 tablespoon milk
8-9 ice cream sandwiches, depending on size
1 pint mint chocolate chip ice cream
1 pint vanilla frozen yogurt
1 pint strawberry ice cream or frozen yogurt
1 container (8 oz) frozen whipped topping, thawed

1. Coat bottom and side of a 9 - inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.

2. Finely crush 12 of the cookies in a food processor. Add milk; pulse just until moisture holds together. Set aside.

3. Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters; cut first long way then across. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.

4. Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla and strawberry, spreading all layers level. Top with thawed whipped topping, swirling top decoratively. Crush remaining 3 sandwich cookes and sprinkle over cake. Return to freezer; freeze overnight.

5. To serve, remove side of pan, then waxed paper. Cut into wedges.

Per serving: 407 calories; 20 g fat (12 g sat.); 7 g protein; 51 g carbohydrate; 1 g fiber; 173 mg sodium; 54 mg cholesterol.


*Note, we made it this week with only vanilla ice cream and it was very good.

Source: Family Circle July 2007 edition page 176

[Trouvere]

My cake came out awesome but since I picked fresh berries I did it differently.I got the hugest french white oval shaped covered cassorole dish
out I had.I put sliced fresh strawberries/cool whip mixed on the bottom then a layer of thinly sliced angel food cake then another of strawberry then another of cake then topped it with a layer of plain cool whip and covered it with blueberries.
It is too pretty and tastes awesome.

[rgcraig]

Butter Pecan Ice Cream
From Cottage Living

This recipe received the highest rating in our test kitchen. Toasting the pecans adds depth of flavor, but be careful not to burn or they will be bitter. Prep: 10 minutes, Cook: 15 minutes, Chill: 1 hour, Freeze: 4 to 6 hours.

1/2 cup unsalted butter
1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup sugar
8 large egg yolks
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup chopped toasted pecans

1. Melt butter in a small heavy saucepan over medium-high heat. Simmer about 4 minutes or until butter turns light brown and the milk solids on bottom of pan release brown specks. Set aside; let stand until just warm.
2. Combine milk, cream, and sugar in a medium saucepan over medium heat; bring to a low boil, stirring occasionally to dissolve the sugar. Remove from heat.

3. Beat egg yolks in a medium bowl with an electric mixer on medium speed 1 minute. Slowly add brown butter with specks into yolks, and beat 2 minutes or until mixture is thick and fluffy.

4. Slowly pour one-quarter of hot cream mixture into the egg mixture, stirring until incorporated. Pour this mixture back into the medium saucepan; add remaining hot cream mixture over low heat, stirring constantly with a heat-resistant spatula until mixture reaches 170° and lightly coats the back of spatula. (Be careful not to let the custard boil or the egg yolks will curdle.) Strain custard into a bowl through a medium-mesh sieve. Refrigerate custard 1 hour or until chilled; stir in the extracts.

5. Pour mixture into a 1 1/2-quart freezer container. Stir in chopped pecans, and freeze mixture according to manufacturer's instructions. Freeze 4 to 6 hours before serving.

Yield: Makes 5 cups

[LaVonne]

Just for fun, I thought I share a picture of a wedding cake I recently made for my cousin's wedding.

[LaGirl]

Just for fun, I thought I share a picture of a wedding cake I recently made for my cousin's wedding.

love it!

[LaVonne]

love it!

Thank you girl!

[TexasProud]

Easiest Cheesecake Ever

2 pkgs philly cream cheese
2 cups powdered sugar
2 tsp vanilla

Set cream cheese aside until room temperature. Then combine all ingredients and turn into graham cracker crust. Freeze overnight.

Option 1: Half the recipe and top w/fruit of choice
Option 2: Drizzle chocolate or caramel syrup, or fruit sauce of choice over top
Option 3: Use half almond/half vanilla for different taste
Option 4: Top with shaved almonds or other nut

[Esther]

Layered Lemon Delight

1 1/2 sticks butter
1 cup chopped pecans
1 1/2 cups flour

Mix well and press in 9x12 pan. BAke at 450 for 20 minutes. Allow to cool.

1 8 oz plus 1 3oz Philadelphia cream cheese
1 8 oz cool whip
1 3/4 cups powdered sugar

Mix well until creamy and spread on crust.

2 cans Eagle Brand milk (condensed)
2 -egg yolks
1 cup lemon juice

Beat eggs, add eagle brand milk and lemon juice. Let it set up a little (maybe 5 min). Then pour over the above. Chill 4 hours and top with cool whip.

Best if chilled overnight.


*This is rich but very good.

[rgcraig]

Oh Esther that sounds devine!

It's like lemon bars collide with lemon ice box pie!

[Esther]

Oh Esther that sounds devine!

It's like lemon bars collide with lemon ice box pie!

Yes it definitely has the lemon ice box taste!

My SIL fixed it this weekend.

Was great!

[rgcraig]

Layered Lemon Delight

1 1/2 sticks butter
1 cup chopped pecans
1 1/2 cups flour

Mix well and press in 9x12 pan. BAke at 450 for 20 minutes. Allow to cool.

1 8 oz plus 1 3pz Philadelphia cream cheese
1 8 oz cool whip
1 3/4 cups powdered sugar

Mix well until creamy and spread on crust.

2 cans Eagle Brand milk (condensed)
2 -egg yolks
1 cup lemon juice

Beat eggs, add eagle brand milk and lemon juice. Let it set up a little (maybe 5 min). Then pour over the above. Chill 4hours and top with cool whip.

Best if chilled overnight.


*This is rich but very good.Esther!!!

I made this this weekend - - it rocked!!!

[Esther]

Esther!!!

I made this this weekend - - it rocked!!!

Yes, it is great!

[Margies3]

I haven't tried this yet, but a friend told me about it today. I'm making it for a family picnic on Saturday.

GRAPES FOR DESSERT

2-3 c. green seedless grapes
2-3 c. red seedless grapes
1 pkg. cream cheese
16 oz. sour cream
about 1/2 c. white sugar
about 1/2 to 3/4 c. brown sugar
about 1 c. praline pecans

mix the cream cheese, sour cream and white sugar with your mixer until it is smooth and well blended. Pour over the grapes and mix well. Pour this into a serving dish. Then sprinkle with the brown sugar. And finally, top with chopped praline pecans.

They told me it is to die for. We'll see!

[Margies3]

I made this grapes for dessert dish this weekend. It is delicious, folks!!

I don't think it would be half as good tho without the praline pecans. Gotta have those!

[tstew]

Bless God, this is my new favorite thread. Admins, is there someway that you can save favorite threads...if not might I suggest.

[The Mrs]

Bless God, this is my new favorite thread. Admins, is there someway that you can save favorite threads...if not might I suggest.

Yes...it's called 'subscriptions'. :winkgrin

UserCP> Settings & Options, Edit Options> Default Thread Subscription Mode under the heading 'Messaging & Notification'.

You can view your Subscribed Threads from the UserCP menu on the left.

[Sherri]

I haven't tried this yet, but a friend told me about it today. I'm making it for a family picnic on Saturday.

GRAPES FOR DESSERT

2-3 c. green seedless grapes
2-3 c. red seedless grapes
1 pkg. cream cheese
16 oz. sour cream
about 1/2 c. white sugar
about 1/2 to 3/4 c. brown sugar
about 1 c. praline pecans

mix the cream cheese, sour cream and white sugar with your mixer until it is smooth and well blended. Pour over the grapes and mix well. Pour this into a serving dish. Then sprinkle with the brown sugar. And finally, top with chopped praline pecans.

They told me it is to die for. We'll see!

I make this, but just use regular pecans, not praline ones. I'm not even sure what those are. Anyway, it's wonderful and always a hit!

[tamor]

I make this, but just use regular pecans, not praline ones. I'm not even sure what those are. Anyway, it's wonderful and always a hit!

This is wonderful! Nancy had it at canasta one night and I could have skipped the meal and just eaten a whole plate of this stuff.

[bethola]

I make this, but just use regular pecans, not praline ones. I'm not even sure what those are. Anyway, it's wonderful and always a hit!

Praline pecans are TO DIE FOR! Our Ladies Aux. sells them every year during the holidays. They are pretty much exactly what their name indicates: A pecan that has been "dipped" in a praline mixture and dried or baked. YUM! Makes me think of Christmas! Which by the way is only 118 days away!!

Beth in KY

[rgcraig]

I haven't tried this yet, but a friend told me about it today. I'm making it for a family picnic on Saturday.

GRAPES FOR DESSERT

2-3 c. green seedless grapes
2-3 c. red seedless grapes
1 pkg. cream cheese
16 oz. sour cream
about 1/2 c. white sugar
about 1/2 to 3/4 c. brown sugar
about 1 c. praline pecans

mix the cream cheese, sour cream and white sugar with your mixer until it is smooth and well blended. Pour over the grapes and mix well. Pour this into a serving dish. Then sprinkle with the brown sugar. And finally, top with chopped praline pecans.

They told me it is to die for. We'll see!
I LOVE this!!

First time I had it was at a bridal shower - - - too good!

[bethola]

You know what's really bad about this grape salad? IT'S ADDICTING!! I could eat it until I get sick! Now, THAT is when one has to admit......I have a PROBLEM!! LOL

Beth

[Sherri]

Layered Lemon Delight

1 1/2 sticks butter
1 cup chopped pecans
1 1/2 cups flour

Mix well and press in 9x12 pan. BAke at 450 for 20 minutes. Allow to cool.

1 8 oz plus 1 3oz Philadelphia cream cheese
1 8 oz cool whip
1 3/4 cups powdered sugar

Mix well until creamy and spread on crust.

2 cans Eagle Brand milk (condensed)
2 -egg yolks
1 cup lemon juice

Beat eggs, add eagle brand milk and lemon juice. Let it set up a little (maybe 5 min). Then pour over the above. Chill 4 hours and top with cool whip.

Best if chilled overnight.


*This is rich but very good.

I made this last night and we had some today. It is fantastic!!!! Thanks for sharing this recipe. My husband loves lemon ice box pie, so I knew he would like it. My parents loved it too. My brother Scott (who generally hates nuts) ate it and liked it in spite of the pecans. I have more company coming in tonight, so we'll see how it goes over.

[Esther]

I made this last night and we had some today. It is fantastic!!!! Thanks for sharing this recipe. My husband loves lemon ice box pie, so I knew he would like it. My parents loved it too. My brother Scott (who generally hates nuts) ate it and liked it in spite of the pecans. I have more company coming in tonight, so we'll see how it goes over.

I made one this week for my brother and his wife. However, I forgot when I was at the store I needed cool whip for one of the layers PLUS the topping. It is just as good without the topping. :)

[Blubayou]

I am going to have to try this recipe!!! Sounds great.

[Esther]

I am going to have to try this recipe!!! Sounds great.

If you like the flavor of lemon you will love it. :)

[rgcraig]

Dollywood Bread Pudding

¼ cup sugar
½ teaspoon cinnamon
Mix together

1 cup sugar
10 large slices of cinnamon bread or raisin bread, cut into ½ pieces
¼ cup real butter, unsalted, melted
1 quart Half and Half
8 large eggs, beaten
1 tablespoon vanilla

Heat oven to 400 degrees – Grease 9 x 13 pan.

Toss bread cubes, melted butter and sugar-cinnamon in large bowl. Spread evenly in pan. Set aside. Whisk eggs in bowl. Bring Half and Half, sugar, vanilla to a boil. Gradually whisk cream mixture into the eggs. Pour over the bread mixture, pushing down all bread into the custard mix so it is saturated.

Bake in a water bath for 35-40 minutes until the custard sets. I used a jelly roll pan with about 1 inch water in it and sit 9 x 13 pan in it.

Serve warm with sauce.

Caramel Sauce

½ cup sugar
½ cup brown sugar
½ cup whipping cream
½ cup real butter (unsalted)
1 teaspoon vanilla

Cook sugars, cream and butter over medium heat until it comes to a full boil and starts to thicken. Stir in the vanilla. Serve over warm bread pudding.

[MrsMcD]

Does anyone make a chocolate delight?

[rgcraig]

Does anyone make a chocolate delight?

Is that like the Four Layer Pie

[jaxfam6]

Does anyone make a chocolate delight?

I make several chocolate things but none with that name. Then across the country things may be called by different names.

[Sarah]

I make several chocolate things but none with that name. Then across the country things may be called by different names.

I think it's the same thing, JAX. There are several Four Layer Delight recipes, chocolate being one of them.

[rgcraig]

Does anyone make a chocolate delight?

FOUR LAYER DELIGHT

1 c. flour
1/2 c. butter
1/2 c. chopped pecans
1 c. Cool Whip
1 c. powdered sugar
1 (8 oz.) pkg. Philadelphia cream cheese
2 sm. pkg. instant pudding (vanilla or chocolate)
3 c. milk

Mix flour, butter and pecans well and pat into a 9 x 13 inch Pyrex baking dish. Bake at 375 degrees for 15 minutes. Cool.
Mix well Cool Whip, powdered sugar and cream cheese by hand until fluffy. Then carefully spread on cooled crust.

Mix pudding and milk together for 2 minutes and spread on top of Cool Whip mix spread Cool Whip on top and refrigerate 4 hours.

[Theresa]

Layered Lemon Delight

1 1/2 sticks butter
1 cup chopped pecans
1 1/2 cups flour

Mix well and press in 9x12 pan. BAke at 450 for 20 minutes. Allow to cool.

1 8 oz plus 1 3oz Philadelphia cream cheese
1 8 oz cool whip
1 3/4 cups powdered sugar

Mix well until creamy and spread on crust.

2 cans Eagle Brand milk (condensed)
2 -egg yolks
1 cup lemon juice

Beat eggs, add eagle brand milk and lemon juice. Let it set up a little (maybe 5 min). Then pour over the above. Chill 4 hours and top with cool whip.

Best if chilled overnight.


*This is rich but very good.

I make something very similar...except for the lemon layer -

crust is the same
topping is the same

make one layer of chocholate pudding

one layer of mixture of cream cheese, powered sugar and cool whip.


it's 4 layers of pure heaven.

I cannot wait to try lemon tho, I love lemon

[Theresa]

get out of my head

[tamor]

FOUR LAYER DELIGHT

1 c. flour
1/2 c. butter
1/2 c. chopped pecans
1 c. Cool Whip
1 c. powdered sugar
1 (8 oz.) pkg. Philadelphia cream cheese
2 sm. pkg. instant pudding (vanilla or chocolate)
3 c. milk

Mix flour, butter and pecans well and pat into a 9 x 13 inch Pyrex baking dish. Bake at 375 degrees for 15 minutes. Cool.
Mix well Cool Whip, powdered sugar and cream cheese by hand until fluffy. Then carefully spread on cooled crust.

Mix pudding and milk together for 2 minutes and spread on top of Cool Whip mix spread Cool Whip on top and refrigerate 4 hours.


This one is wonderful!!

[Sarah]

I make something very similar...except for the lemon layer -

crust is the same
topping is the same

make one layer of chocholate pudding

one layer of mixture of cream cheese, powered sugar and cool whip.


it's 4 layers of pure heaven.

I cannot wait to try lemon tho, I love lemon


Theresa, I made these for a shower the other day. They're a little different, but very good.

1 lemon cake mix
3 eggs
8 oz cream cheese
1 stick melted butter or margarine
1 box powdered sugar

Mix cake mix, 1 egg, and melted butter. Press into 9x13" pan.

Blend cream cheese, 2 eggs and sugar until smooth. Pour over crust mixture.

Bake at 350 degrees about 45 minutes. Sprinkle with powdered sugar, and cut in squares when cool.

[MrsMcD]

FOUR LAYER DELIGHT

1 c. flour
1/2 c. butter
1/2 c. chopped pecans
1 c. Cool Whip
1 c. powdered sugar
1 (8 oz.) pkg. Philadelphia cream cheese
2 sm. pkg. instant pudding (vanilla or chocolate)
3 c. milk

Mix flour, butter and pecans well and pat into a 9 x 13 inch Pyrex baking dish. Bake at 375 degrees for 15 minutes. Cool.
Mix well Cool Whip, powdered sugar and cream cheese by hand until fluffy. Then carefully spread on cooled crust.

Mix pudding and milk together for 2 minutes and spread on top of Cool Whip mix spread Cool Whip on top and refrigerate 4 hours.

Thanks! This is what I was looking for.

[Felicity]

White Chocolate Raspberry Swirl Cheesecake

"This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Raspberry sauce is swirled into the batter of a creamy white chocolate cheesecake. Garnish with white chocolate curls if desired."

INGREDIENTS:
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen
raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream
cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

DIRECTIONS:
1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Cook Time: 1 Hour Ready In: 10 Hours Yields: 16 servings

[TalkLady]

TIRAMISU BOWL

1 Pkg. (8 oz.) Philadelphia Crème Cheese, softened
3 Cups Cold Milk
2 Pkg. (3.4 oz. Each) JELL-O Vanilla Instant Pudding
1 Tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
48 Vanilla Wafers
½ Cup brewed Coffee, cooled, divided
2 Squares BAKER’s Semi-Sweet Chocolate, Grated
1 Cup Fresh Raspberries

Beat Crème Cheese with mixer until creamy.
Gradually beat in milk and pudding mixes.
Stir in 2 cups COOL WHIP.

Line 2½-quart glass trifle (pedestal) bowl with 24 wafers; drizzle with ¼ cup Coffee.

TOP with half the pudding mixture and half of the grated Chocolate.

Repeat layers, starting with wafers. (Wafers, pudding mixture, grated chocolate)

TOP with remaining COOL WHIP and raspberries. Refrigerate 2 hours (or overnight).

.........Admittedly, this is kind of "fake tiramisu" but you'll like it if you like tiramisu.

[jaxfam6]

TIRAMISU BOWL

1 Pkg. (8 oz.) Philadelphia Crème Cheese, softened
3 Cups Cold Milk
2 Pkg. (3.4 oz. Each) JELL-O Vanilla Instant Pudding
1 Tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
48 Vanilla Wafers
½ Cup brewed Coffee, cooled, divided
2 Squares BAKER’s Semi-Sweet Chocolate, Grated
1 Cup Fresh Raspberries

Beat Crème Cheese with mixer until creamy.
Gradually beat in milk and pudding mixes.
Stir in 2 cups COOL WHIP.

Line 2½-quart glass trifle (pedestal) bowl with 24 wafers; drizzle with ¼ cup Coffee.

TOP with half the pudding mixture and half of the grated Chocolate.

Repeat layers, starting with wafers. (Wafers, pudding mixture, grated chocolate)

TOP with remaining COOL WHIP and raspberries. Refrigerate 2 hours (or overnight).

.........Admittedly, this is kind of "fake tiramisu" but you'll like it if you like tiramisu.

This is so fake a tiramisu that it doesn't even qualify to be called one. I know you did not name it but who ever did really had no idea what a tiramisu is if they want to call it one.

[jaxfam6]

FOUR LAYER DELIGHT

1 c. flour
1/2 c. butter
1/2 c. chopped pecans
1 c. Cool Whip
1 c. powdered sugar
1 (8 oz.) pkg. Philadelphia cream cheese
2 sm. pkg. instant pudding (vanilla or chocolate)
3 c. milk

Mix flour, butter and pecans well and pat into a 9 x 13 inch Pyrex baking dish. Bake at 375 degrees for 15 minutes. Cool.
Mix well Cool Whip, powdered sugar and cream cheese by hand until fluffy. Then carefully spread on cooled crust.

Mix pudding and milk together for 2 minutes and spread on top of Cool Whip mix spread Cool Whip on top and refrigerate 4 hours.


This dessert always gets a fan following. I love it with a coconut pudding and then to toast some extra coconut and sprinkle it on top. Also do it with bananas and vanilla pudding or banana pudding.

[TalkLady]

This is so fake a tiramisu that it doesn't even qualify to be called one. I know you did not name it but who ever did really had no idea what a tiramisu is if they want to call it one.

Yes, you are right...It does not deserve the name. I didn't name it....No ladyfingers or mascarpone cheese in that bowl...I made this a few days ago and it's fairly tasty, although nothing like the real tiramisu. In the recipe, I think I forgot to note that drizzling the coffee onto the vanilla wafers is part of the "repeat" layer.

Here are some links to real tiramisu recipes. I have had two friends who actually spent days making this. Not me. Sorry. No time.

http://www.heavenlytiramisu.com/recipes.htm

http://www.heavenlytiramisu.com/basic.htm

http://allrecipes.com/Recipes/Desserts/Tiramisu/Main.aspx

[jaxfam6]

Yes, you are right...It does not deserve the name. I didn't name it....No ladyfingers or mascarpone cheese in that bowl...I made this a few days ago and it's fairly tasty, although nothing like the real tiramisu. In the recipe, I think I forgot to note that drizzling the coffee onto the vanilla wafers is part of the "repeat" layer.

Here are some links to real tiramisu recipes. I have had two friends who actually spent days making this. Not me. Sorry. No time.

http://www.heavenlytiramisu.com/recipes.htm

http://www.heavenlytiramisu.com/basic.htm

http://allrecipes.com/Recipes/Desserts/Tiramisu/Main.aspx

Tiramisu does not take days to make. Well unless you make your own ladyfingers. I love tiramisu, I like to mix it up and use different flavors. Mascarpone makes everything taste better. =)

[TalkLady]

Tiramisu does not take days to make. Well unless you make your own ladyfingers. I love tiramisu, I like to mix it up and use different flavors. Mascarpone makes everything taste better. =)

I agree that it should not take days to make...However, the lady I knew spent several days preparing it...Making it for friends and relatives. She has departed this earth but she and her sister would spend days making it.

I think this may be similar to how she did it. I don't have her original recipe. She didn't use the Cognac or Brandy or other liquor.

http://jankemi.home.comcast.net/~jankemi/Home/Recipes.html

Interesting article in wikipedia:

http://en.wikipedia.org/wiki/Tiramisu

[Esther]

Pecan Cobbler

2 ½ cups light corn syrup (or dark)
2 ½ cups granulated sugar
1/3 melted butter
1 table of vanilla
5 eggs slightly beaten
3 cups coarsely chopped pecans
2 pie crust

Preheat oven to 350. Spray 9x13 with cooking spray.

Mix the first 5 ingredients until well blended. Pour 1/3 of mixture into prepared pan. Add pecans to the remaining mixture and set aside.
Place pie crust in pan over filling. Pour remaining mixture filling with pecans over crust. Bake 50 minutes or until center sets.

[rgcraig]

Pecan Cobbler

2 ½ cups light corn syrup (or dark)
2 ½ cups granulated sugar
1/3 melted butter
1 table of vanilla
5 eggs slightly beaten
3 cups coarsely chopped pecans
2 pie crust

Preheat oven to 350. Spray 9x13 with cooking spray.

Mix the first 5 ingredients until well blended. Pour 1/3 of mixture into prepared pan. Add pecans to the remaining mixture and set aside.
Place pie crust in pan over filling. Pour remaining mixture filling with pecans over crust. Bake 50 minutes or until center sets.

What do you do with the second pie crust? I'm assuming you put a crust in the pan first. Also, I'm confused with 1/3 of the mixture since you only instruct putting it in the pan twice.

Is it:

crust
1/2 filling
crust
1/2 filling

?

[Esther]

What do you do with the second pie crust? I'm assuming you put a crust in the pan first. Also, I'm confused with 1/3 of the mixture since you only instruct putting it in the pan twice.

Is it:

crust
1/2 filling
crust
1/2 filling

?

It is 1/3 filling, then both pie crust, remember it is a 9x13 pan, and then add the pecans to rest of filling and add that on top of pie crust.


I have not fixed this yet, but I understand it is very good.

[rgcraig]

It is 1/3 filling, then both pie crust, remember it is a 9x13 pan, and then add the pecans to rest of filling and add that on top of pie crust.


I have not fixed this yet, but I understand it is very good.

Okay - - so both pie crust because of the size - - gotcha!

The third is used to make it without the pecans - - got that now too.

You add pecans to the 2/3 and then put that on top of the pie crust.

Okay - - got it now - had a blond moment! It sounds really good.

[Esther]

Okay - - so both pie crust because of the size - - gotcha!

The third is used to make it without the pecans - - got that now too.

You add pecans to the 2/3 and then put that on top of the pie crust.

Okay - - got it now - had a blond moment! It sounds really good.

:thumbsup

[LadyCoonskinner]

Okay - - so both pie crust because of the size - - gotcha!

The third is used to make it without the pecans - - got that now too.

You add pecans to the 2/3 and then put that on top of the pie crust.

Okay - - got it now - had a blond moment! It sounds really good.

Ok, I guess I am a total blonde because I'm totally confused....Help!!! You need to explain it really slow cause I am slow, I guess.

It sounds good, but I can't figure out what to do.

[Esther]

Ok, I guess I am a total blonde because I'm totally confused....Help!!! You need to explain it really slow cause I am slow, I guess.

It sounds good, but I can't figure out what to do.

Ok, let me see if I can help.

Pecan Cobbler

2 ½ cups light corn syrup (or dark)
2 ½ cups granulated sugar
1/3 melted butter
1 table of vanilla
5 eggs slightly beaten
3 cups coarsely chopped pecans
2 pie crust

1. Preheat oven to 350.
2. Spray 9x13 with cooking spray.
3. Mix the first 5 ingredients until well blended. (everything but pecans and pie crust)
4. Pour 1/3 of mixture into prepared pan.
5. Place both pie crust in pan over filling.
6. Add pecans to the remaining mixture.
7. Pour remaining mixture filling with pecans over crust.
8. Bake 50 minutes or until center sets.


Does this help?

[mizpeh]

Ok, let me see if I can help.

Pecan Cobbler

2 ½ cups light corn syrup (or dark)
2 ½ cups granulated sugar
1/3 melted butter
1 table of vanilla
5 eggs slightly beaten
3 cups coarsely chopped pecans
2 pie crust

1. Preheat oven to 350.
2. Spray 9x13 with cooking spray.
3. Mix the first 5 ingredients until well blended. (everything but pecans and pie crust)
4. Pour 1/3 of mixture into prepared pan.
5. Place both pie crust in pan over filling.
6. Add pecans to the remaining mixture.
7. Pour remaining mixture filling with pecans over crust.
8. Bake 50 minutes or until center sets.


Does this help?
The only question I have left is are you doubling the pie crusts one on top of each other or are they laid side by side?

[Esther]

The only question I have left is are you doubling the pie crusts one on top of each other or are they laid side by side?

Side by side.

[rgcraig]

lol....we are all blond.

Why wouldn't the recipe just say roll double pie crust recipe into a 9 x 13 shape???? LOL!

Most people would make two rounds and that won't fix in a 9 x 13.........

[Esther]

lol....we are all blond.

Why wouldn't the recipe just say roll double pie crust recipe into a 9 x 13 shape???? LOL!

Most people would make two rounds and that won't fix in a 9 x 13.........

lol Round shapes and rectangle don't work to well together. :ursofunny

But you can buy those in a box now too. Although I have never tried them yet.

[Esther]

lol Round shapes and rectangle don't work to well together. :ursofunny

But you can buy those in a box now too. Although I have never tried them yet.

Ok, I made this recipe this morning. If you use a deep dish pie shell you will have to much pie shell.

It is very similiar to a pecan pie except the pie shell is in the middle instead of the bottom. It was really sticky. Taste like a pecan pie to me.

Makes a lot and will go further than a slice of pie would.

[Pressing-On]

For you, Renda! I was reading that the outside is a wrapper of some type. I thought it was chocolate. I was thinking you could line a muffin tin with a layer of melted chocolate, freeze that and use them for the cups.

http://i8.photobucket.com/albums/a1/pressing-on/CoconutCherryPetitsGateaux-1.jpg


Coconut Cherry Petits Gateaux:

Makes 8 to 10

1/2 cup sugar
2 eggs
1/2 coconut milk or whole milk
2 tablespoons unsalted butter, melted and cooled
1/4 teaspoon coconut extract
1 3/4 cups all purpose flour
2 teaspoons baking powder
1 cup cherries, pitted and halved
3 tablespoons raw pistachio seeds, chopped

Preheat the oven to 350F and position a rack in the center. Lightly spray or butter muffin tins or cupcake molds. Set aside.

In the bowl of a stand mixer, fitted with the paddle attachment (or with hand held beaters) whisk together the sugar and the eggs on medium speed for 5 minutes. With the machine running on low speed, add the coconut milk, melted butter and coconut extract. Beat for a minute to incorporate all the ingredients thoroughly. Add the flour and baking powder and mix until smooth. Stop the machine and fold in the cherries with a spatula. Divide the batter between the prepared muffin tins and sprinkle with the chopped pumpkin seeds. Bake 25-30 minutes or until a skewer inserted in the middle comes out clear.

[rgcraig]

Thanks!

I thought it was chocolate too!

[Pressing-On]

Thanks!

I thought it was chocolate too!

Maybe you will like this one better.

http://i8.photobucket.com/albums/a1/pressing-on/CherryTart.jpg

Cherry Bakewell Tartelettes:

Notes: The only change I made to the recipe given by our hostesses was to prebake the tart shells before filling them with jam and frangipane. The high ratios of butter in both the crust and filling can hinder the crust from baking all the way through while your filling overcooks.

Makes ten 3-inch tartelettes.

Sweet shortcrust pastry:

8oz all purpose flour
1oz sugar
½ tsp salt
4oz unsalted butter, cold (frozen is better)
2 egg yolks
½ tsp almond extract (optional)
1-2 Tbsp cold water

Frangipane:

4.5oz unsalted butter, softened
4.5oz icing sugar
3 eggs
½ tsp almond extract
4.5oz ground almonds (or other nut of your choice)
1oz all purpose flour

Jam or preserve of your choice

Prepare the dough:

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.
Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes.

Prepare the frangipane:

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Assemble the tartelettes:

Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 1/4” thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pans, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Place the tarts on a baking sheet line with parchment paper and chill in the freezer for 15 minutes.

Preheat oven to 400F. Position a rack in the center of the oven.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish.

[Pressing-On]

http://i8.photobucket.com/albums/a1/pressing-on/RaspberryMousseTartelettes.jpg

Mousse and Raspberry Tartelettes:

For the tart shells:

1 stick butter, at room temperature
3/4 cup powdered sugar, unsifted
1 large egg
1 1 /2 cups flour
2 tablespoons cornstarch (makes for a lighter crumb)
pinch of salt

For the almond cream:

1 stick butter, softened
1/2 cup granulated sugar
1 cup ground almonds
2 eggs
1/4 cup heavy cream

Pistachio Cream Cheese Mousse:

200 ml heavy cream
4 oz cream cheese, at room temperature
2 tablespoons sugar
1/3 cups pistachios, ground

2 cups fresh raspberries

Prepare the tart shells:

In a mixer, whip together the butter and sugar together until light and fluffy. Add the egg and mix until incorporated. Add the flour, cornstarch and salt and mix briefly. Dump the whole mixture onto a lightly floured board and gather the dough into a smooth ball. Do not work the dough while in the mixer or it will toughen it up. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.

When the dough is nice and cold, roll it out on a lightly floured board or in between the sheets of plastic. You will need half the amount of dough to make the tartelettes. The other half can be kept in the fridge for up to 5 days or frozen, well wrapped for up to 3 months. Cut out eight rounds with a 3-inch pastry ring. Place them on a baking sheet lined with parchment paper and bake at 350F for 8-10 minutes. Let cool.

Prepare the almond cream:

Place the butter, sugar, almond powder, and the eggs in a large bowl and whisk until smooth (can also be done in a food processor). Add the cream but stir it in carefully instead of whisking it (you do not want to emulsify it or it will rise while baking). Refrigerate for 30 minutes. Place the 8 baked rounds of dough in eight 3-inch pastry rings, divide the cream evenly among the rings and bake 20 minutes at 350F. Let cool.

Prepare the mousse:

In the bowl of a stand mixer fitted with the whisk attachment, whip the cream to medium stiff peaks and reserve it in the refrigerator while you prepare the mousse.

In a medium bowl, whisk together the Cream Cheese and sugar with a spatula (really no need to put your mixer to use on that one). Add the ground pistachios and mix thoroughly until incorporated.

Carefully fold the reserved whipped cream into the Cream Cheese base by placing your spatula in the center of the bowl, scooping the bottom over the top. Give your bowl a 45 degree turn and repeat until the batter is smooth.

Assemble the tarts:

Place the mousse in a pastry bag fitted with a star tip and pipe a large dollop of mousse right in the center of the tartelettes, leaving a small border all around. Place raspberries all around the mousse. Refrigerate until ready to serve.

[rgcraig]

Oh so pretty!

Thanks.....I can see making these for a shower or party!

[Pressing-On]

Oh so pretty!

Thanks.....I can see making these for a shower or party!

Me too - IF - I was in the mood!

I made my husband a Lemon Merique pie this past weekend. Totally have to be in the mood for that. I hate standing there stirring and stirring the pudding until it's done. That is soooooo boring!!!