rich truffle wedges

Rich Truffle Wedges

1/2 cup butter or margarine
6 (1 ounce) squares semisweet chocolate, chopped
3 eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup all-purpose flour

In a microwave or double boiler, melt butter and chocolate; stir until smooth. Cool for 10 minutes.

In a mixing bowl, beat eggs, sugar, vanilla extract and salt until thick, about 4 minutes. Blend in chocolate mixture. Stir in flour; mix well. Pour into a greased and floured 9-inch springform pan. Bake at 350 degrees F for 25 to 30 minutes or until a wooden pick inserted near the center comes out clean. Cool completely on a wire rack.

Glaze
1/4 cup butter or margarine
2 (1 ounce) squares semisweet chocolate
2 (1 ounce) squares unsweetened chocolate
2 teaspoons honey

Combine ingredients in a small saucepan; cook and stir over low heat until melted and smooth. Cool slightly. Run a knife around the edge of springform pan to loosen; remove cake to serving plate. Spread glaze over the top and sides; set aside.

Sauce
2 cups fresh or frozen unsweetened raspberries
2 tablespoons granulated sugar
Whipped cream (optional)
Fresh raspberries (optional)
Mint (optional)

Pur?e the raspberries in a blender. Press through a sieve if desired; discard seeds. Stir in sugar; chill until serving time. Spoon sauce over individual servings. Garnish with whipped cream, raspberries and mint if desired.

Yields 12 servings.

The whole secret of existence is to have no fear. Never fear what will become of you, depend on no one. Only the moment you reject all help are you freed. — Buddha

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sherry-cake dessert

Sherry-Cake Dessert

3/4 cup granulated sugar
1/2 cup water
4 whole cloves
1/2 cup sherry
6 to 8 sliced pound, sponge or plain cake slices
Peach segments

Boil sugar, water and cloves together for 5 minutes. Cool, then add sherry.

While syrup cools, arrange cake slices on a large round platter. Arrange like flower petals, their ends meeting toward the center, leaving a 3-inch diameter hole in the center. Between cake slices arrange long segments of peaches.

Slightly heat yolks, pour a little syrup over them, and stir. Empty into remaining syrup and stir over medium heat until mixture coats a spoon (about 5 minutes). Pour over the cake and peach segments. Garnish as desired. Serve hot or cold.

Lifes but a walking shadow, a poor player, that struts and frets his hour upon the stage And then is heard no more it is a tale Told by an idiot, full of sound and fury, Signifying Nothing. — William Shakespeare

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peach cheesecake bars

Peach Cheesecake Bars

Cake Layer
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) cold unsalted butter, cut into bits
1 large egg

Cheese Layer
8 ounces cream cheese, softened
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 large egg (at room temperature)
1 teaspoon fresh lemon juice
1 tablespoon all-purpose flour
1/8 teaspoon salt

Additional ingredients
2 peaches
2 tablespoons granulated sugar, divided

Cake layer: Into a bowl, sift together flour, sugar, baking powder and salt. Add butter and combine the mixture until it resembles coarse meal. Add the egg; blend the mixture well and spread it onto the bottom of a 13 x 9-inch baking pan.

Cheese layer: In a bowl with an electric mixer, beat together the cream cheese, sugar and vanilla extract until the mixture is combined well; add egg, lemon juice, flour and salt. Beat the mixture until it is smooth. Spread the mixture evenly over the batter.

Slice the peaches thin. Arrange them in one layer on top of the cheese layer and sprinkle the top with 1 tablespoon of the sugar. Bake the cheesecake in a preheated 350 degree F oven for 18 to 20 minutes, or until it is just golden. Sprinkle the cheesecake with the remaining 1 tablespoon sugar. Let it cool and cut it into 3 x 1-inch bars. Transfer the bars to a container, separated by sheets of wax paper.

The bars may be made 2 days in advance and kept in an airtight container, separated by sheets of wax paper and chilled.

Makes 36 bars.

Flow with whatever is happening and let your mind be free. Stay centered by accepting whatever you are doing. This is the ultimate. — Chuang-tzu

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sweet tacos

Sweet Tacos

1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
4 (8-inch) flour tortillas
1 tablespoon butter, melted
2 cups chocolate, mocha or rocky road ice cream
2 cups kiwi fruit, peeled and cut into strips
2 cups fresh strawberries, sliced
1 cup whipped topping

Combine sugar and cinnamon. Brush tortillas with melted butter; sprinkle evenly with sugar mixture.

Shape four sheets of aluminum foil into 4-inch balls on a baking sheet. Place tortillas, butter side down, on foil; press to resemble taco shells.

Bake at 350 degrees F for 10 minutes or until crisp. Cool completely on foil-lined baking sheet.

Remove tortillas from baking sheet; fill evenly with ice cream, kiwi fruit and strawberries. Dollop with whipped topping.

Yield: 4 servings

No one can wear a mask for very long. — Seneca

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peanut butter fantasy

Peanut Butter Fantasy

35 cream-filled chocolate sandwich cookies, crushed
1/3 cup butter, melted
1 large box vanilla instant pudding
2 cups milk
1 1/2 cup creamy peanut butter
1 (8 ounce) container frozen whipped topping, thawed

Combine cookie crumbs and butter, and reserve 1/4 cup crumb mixture. Press crumb mixture into bottom of a 13 x 9-inch pan. Bake at 375 degrees F for 5 minutes. Let cool on a wire rack for 15 minutes.

Combine dry pudding mix and milk; beat with a wire whisk until smooth. Add peanut butter, beating with whisk until smooth and thickened. Fold in whipped topping. Spoon over crumb crust and sprinkle with reserved crumb mixture. Cover and chill at least 3 hours.

Serves 15.

You don have to burn books to destroy a culture. Just get people to stop reading them. — Ray Douglas Bradbury

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easy dreamy dessert

Easy Dreamy Dessert

6 ounces semisweet chocolate chips
8 ounces cream cheese, softened
3 tablespoons honey
1 (1-inch) baked pastry shell
4 cups fresh whole strawberries, stems and caps removed
Melted semisweet chocolate

In a saucepan melt chocolate chips; cool. In bowl beat cream cheese until softened. Gradually beat in melted chocolate and honey. Spread in pastry shell and cover. Chill 1 to 2 hours. Place berries atop pie, pointed ends up. Drizzle with melted chocolate.

Use your imagination not to scare yourself to death but to inspire yourself to life. — Adele Brookman

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dessert corn fritters

Dessert Corn Fritters

2 ears fresh corn (or 1 cup canned or frozen corn)
2 eggs, separated
1/4 cup flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
Dash of ground nutmeg

In a deep fryer or deep skillet, preheat oil to 350 degrees F (oil should be about 2 inches deep). Cut kernels from cobs with a sharp knife.

In a medium bowl, combine kernels with egg yolks; mix well.

Sift flour with salt, baking powder, cinnamon and nutmeg. Stir into corn mixture.

Beat egg whites until stiff but not dry. Gently fold into corn mixture.

Drop batter by teaspoon into hot oil. Cook until golden, about 3 minutes, turning once. Drain on paper towels. Serve immediately.

Of women I do not wish them to have power over men but over themselves. — Mary Wollstonecraft

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praline cheese cups

Praline Cheese Cups

1 (4 ounce) container whipped cream cheese
1/4 cup dairy sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
4 cake dessert cups
1/4 cup pecan halves
1/2 cup caramel ice topping
1 tablespoon brandy

Combine cream cheese, sour cream, sugar and vanilla extract. With fork, remove a small amount of the center from each dessert cup. Fill centers of dessert cups with cream cheese mixture. Arrange pecans on top of each. Chill until serving time.

Just before serving, in a saucepan, heat together topping and brandy until warm. Spoon on top of filled dessert cups.

Makes 4 servings.

It is our responsibilities, not ourselves, that we should take seriously. — Peter Ustinov

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orisleuths dessert

Orisleuths Dessert

Posted by orisleuth at recipegoldmine.com 6/29/01 6:05:38 am

Perfect for summer - light and no baking!

1/2 cup butter, melted
1/2 cup granulated sugar
40 graham cracker halves, crushed
40 large marshmallows
1/2 cup milk
1 can pie filling (cherry, blueberry, lemon or any flavor)
1 pint heavy whipping cream, whipped

Mix crushed graham crackers, sugar and melted butter together and line a 9 x 13-inch pan with 1/2 of crumbs. Save 1/2 for topping.

Heat marshmallows and milk in a double boiler until marshmallows are melted; cool.

Fold whipped cream into marshmallow mixture and spread 1/2 over lined crumbs. Spread can of pie filling over marshmallow mixture. Spread remaining marshmallow mixture over pie filling. Sprinkle with remaining crumb mixture. Set in refrigerator overnight.

To succeed… you need to find something to hold on to, something to motivate you, something to inspire you. — Tony Dorsett

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strawberry pizza

Strawberry Pizza

Posted by kdipaolo at recipegoldmine.com June 4, 2001

1 1/2 cups flour
1 cup (2 sticks) butter
1/2 cup pecan (chopped)
1/4 cup brown sugar
8 ounces Cool Whip?
3/4 cup powdered sugar
8 ounces cream cheese (softened)
4 cups strawberries (sliced in half)
4 tablespoons cornstarch
3 ounces strawberry Jell-O
1 cup strawberry juice or water

Mix flour, butter, pecans and brown sugar. Press on to a pizza pan. Bake for 15 minutes at 400 degrees F.

Mix powdered sugar and cream cheese. Put cream cheese in bowl first, then add powered sugar a little at a time. Fold in Cool Whip. Spread on cooled crust.

Mix Jell-O and 1/2 cup juice or water. Dissolve cornstarch in the other 1/2 cup juice. Stir into Jell-O mixture and cook until thick. Stir in sliced strawberries. Allow to cool. Pour over cream cheese mixture and refrigerate until cool.

Circumstance does not make me, it reveals me. — William James

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Technorati Tags: dessert recipes, jello recipes, pizzas, sweet pizza recipes , Cheese, Misc, sweet pizza