By NO stretch of the imagination is this a salad...but it IS a delicious and cool dessert.
3 pounds seedless grapes (whatever color - use what's tasty)
4 ounces cream cheese -softened
6 ounces plain Greek yogurt
1/8 cup sugar
1/4 tsp. vanilla
1/2 cup chopped pecans
1/4 cup packed brown sugar.
Wash and dry the grapes.
In large bowl, mix ttogether cream cheese, yogurt, white sugar and vanilla. Fold in the grapes.
Mix together pecans and brown sugar.
Turn grape mixture into shallow serving bowl. Sprinkle with pecan mixture. Let chill.
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Thursday, April 30, 2015
Tuesday, January 29, 2013
Ginger Crunch Bar Cookies
This is a recipe from Edmond's Baking Powder Cookery Book. This New Zealand company started gifting this book to every couple newly married in that country starting in 1908. They STILL do...
The first time I made this recipe I followed it to the letter in order to do it like they did in 1908 - but I found that making the cookie base in my food processor SO much easier!
Cookie Base
9 TBSP butter, very soft
1/2 cup sugar
1 1/2 cups flour
1 tsp. baking powder
2 tsp. powdered ginger (see note 1)
Icing
6 TBSP butter
3 TBSP Lyle's Golden Syrup (see note 2)
1 1/8 cup powdered sugar
1 TBSP powdered ginger
The first time I made this recipe I followed it to the letter in order to do it like they did in 1908 - but I found that making the cookie base in my food processor SO much easier!
Cookie Base
9 TBSP butter, very soft
1/2 cup sugar
1 1/2 cups flour
1 tsp. baking powder
2 tsp. powdered ginger (see note 1)
Icing
6 TBSP butter
3 TBSP Lyle's Golden Syrup (see note 2)
1 1/8 cup powdered sugar
1 TBSP powdered ginger
1. Pre-heat oven to 375 degrees. Butter an 8x8 inch square cake pan. (I prefer lining the pan with parchment, then spray with a tiny bit of non-stick spray.)
2. Make the cookie base by creaming the butter with sugar until very light and fluffy, about 5 minutes.
In a separate bowl, mix together flour, baking powder, and ginger.
3. Mix the dry ingredients into the butter mixture until well combined. Turn the dough onto a piece of parchment and continue kneading until the dough is relatively smooth. If you live in a dry climate as I do, you will need to add a tiny bit of water, maybe a tablespoon or two to get it to adhere to itself.
4. Press the dough into the prepared pan and flatten the surface, then bake the dough for 20 minutes, until it’s light golden brown.
2. Make the cookie base by creaming the butter with sugar until very light and fluffy, about 5 minutes.
In a separate bowl, mix together flour, baking powder, and ginger.
3. Mix the dry ingredients into the butter mixture until well combined. Turn the dough onto a piece of parchment and continue kneading until the dough is relatively smooth. If you live in a dry climate as I do, you will need to add a tiny bit of water, maybe a tablespoon or two to get it to adhere to itself.
4. Press the dough into the prepared pan and flatten the surface, then bake the dough for 20 minutes, until it’s light golden brown.
5. Five minutes before the dough is done, making the icing by heating the 2 1/2 ounces of butter and golden syrup in a small pan, then mix in the powdered sugar and 1 tablespoon ginger, stirring until smooth.
6. When you take the pan out of the oven, pour the warm icing over the cookie base. Let sit for about 20 to 30 minutes, then remove from the pan and slice while still slightly warm.
NOTE 1: Ground ginger can be very different from brand to brand and also depending on how long you have had it sitting in the cupboard. In my recipe, I use Penzey's Brand, which is VERY gingery. If yours is less flavorful, you can add a bit more to the recipe.
NOTE 2: Lyle's Golden Syrup can be purchased online through Amazon and it is sold at Cost Plus World Market. If you want to substitute something else for the golden syrup, you could use a very light honey or Karo clear cane syrup. The flavor will be slightly different, but still tasty.
Sunday, May 16, 2010
Super Dirt Cake
This is a really fun thing to make with a messy little munchkin that likes gooey treats.
1 large pack oreo cookies -- crushed
8 ounces cream cheese -- softened
1 cup powdered sugar
1 large Cool Whip®
2 boxes Instant Pudding mix, French Vanilla
2 cups milk
1 teaspoon vanilla
Gummy worms - if you want to get really "dirty".
Put half of cookie crumbs in bottom of 9x13 pan. Mix cream cheese, powdered sugar together and then fold in cool whip. In seperate bowl mix pudding mix, milk and vanilla. Fold this mixture into cream cheese mixture. Put mixture over crumbs in pan, top with other half of crumbs. Serve frozen or chilled.
1 large pack oreo cookies -- crushed
8 ounces cream cheese -- softened
1 cup powdered sugar
1 large Cool Whip®
2 boxes Instant Pudding mix, French Vanilla
2 cups milk
1 teaspoon vanilla
Gummy worms - if you want to get really "dirty".
Put half of cookie crumbs in bottom of 9x13 pan. Mix cream cheese, powdered sugar together and then fold in cool whip. In seperate bowl mix pudding mix, milk and vanilla. Fold this mixture into cream cheese mixture. Put mixture over crumbs in pan, top with other half of crumbs. Serve frozen or chilled.
Shortcakes
Every time I see berries in the produce section, I get an urge for homemade shortcake.
2 cups sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
2 Tbsp. sugar
1/2 cup shortening (or butter)
2/3 to 1 cup milk
Mix together dry ingredients. Cut in shortening until the mixture resembles coarse crumbs. Make a well in center of mixture and add milk all at once. (2/3 cup if you are rolling shortcakes, 1 cup if you are just dropping them.) Mix quickly, beign gentle with the dough, just until barely mixed.
Pat mixture on lightly floured board to 1/2 inch thick. Cut with floured cutter, or just drop large spoonfuls of the mixture onto ungreased cookie sheet. Bake at 450 degrees for 10 to 12 minutes.
(Save the trouble and use Bisquick. Follow the directions on the box and for every 2 cups of Bisquick, add 2 Tbsp. sugar.)
2 cups sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
2 Tbsp. sugar
1/2 cup shortening (or butter)
2/3 to 1 cup milk
Mix together dry ingredients. Cut in shortening until the mixture resembles coarse crumbs. Make a well in center of mixture and add milk all at once. (2/3 cup if you are rolling shortcakes, 1 cup if you are just dropping them.) Mix quickly, beign gentle with the dough, just until barely mixed.
Pat mixture on lightly floured board to 1/2 inch thick. Cut with floured cutter, or just drop large spoonfuls of the mixture onto ungreased cookie sheet. Bake at 450 degrees for 10 to 12 minutes.
(Save the trouble and use Bisquick. Follow the directions on the box and for every 2 cups of Bisquick, add 2 Tbsp. sugar.)
Friday, May 14, 2010
Pina Colada Fruit Dip
There was a time when this was served at any bridal or baby shower you went to.
20 ounces pineapple -- crushed, canned
2 tablespoons corn starch
2 3 1/2 ounce coconut cream pudding mix -- instant
2 cups milk
1/2 teaspoon rum extract
8 ounces Cool Whip®
Mix together in small pan the crushed pineapple and corn starch. Cook over medium heat until thickened. Chill. Combine pudding mix, milk and extract. Mix together with pineapple. Fold in cool whip and chill. Serve with fresh fruit chunks and pieces of pound cake or angel food cake.
20 ounces pineapple -- crushed, canned
2 tablespoons corn starch
2 3 1/2 ounce coconut cream pudding mix -- instant
2 cups milk
1/2 teaspoon rum extract
8 ounces Cool Whip®
Mix together in small pan the crushed pineapple and corn starch. Cook over medium heat until thickened. Chill. Combine pudding mix, milk and extract. Mix together with pineapple. Fold in cool whip and chill. Serve with fresh fruit chunks and pieces of pound cake or angel food cake.
Tuesday, May 11, 2010
Jellyroll (cakerolls)
These turn your kitchen into a filthy mess, but they are worth it!
8 eggs -- separated
1 1/2 cups sugar
1 teaspoon vanilla
1 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Beat together egg yolks with 1/2 cup of the sugar and the vanilla. In separate large bowl beat egg whites till soft peaks form. Add sugar gradually: beat till stiff. Fold yolks into whites. Mix dry ingredients in small bowl and fold them into the egg mixture. Spread batter into two wax papered jelly roll pans sprayed with non-stick cooking spray. Bake at 375 degrees for 10-12 minutes. Immediately turn out onto cheesecloth dusted with powdered sugar. Roll up and let cool on wire rack. When cool, unroll and fill . Re-roll.
For chocolate add 2/3 cup cocoa to flour mixture.
For spice add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg to flour.
8 eggs -- separated
1 1/2 cups sugar
1 teaspoon vanilla
1 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Beat together egg yolks with 1/2 cup of the sugar and the vanilla. In separate large bowl beat egg whites till soft peaks form. Add sugar gradually: beat till stiff. Fold yolks into whites. Mix dry ingredients in small bowl and fold them into the egg mixture. Spread batter into two wax papered jelly roll pans sprayed with non-stick cooking spray. Bake at 375 degrees for 10-12 minutes. Immediately turn out onto cheesecloth dusted with powdered sugar. Roll up and let cool on wire rack. When cool, unroll and fill . Re-roll.
For chocolate add 2/3 cup cocoa to flour mixture.
For spice add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg to flour.
Easy & Delicious Ice Cream
I have made this ice cream for years and years. So good, and it doesn't call for those icky raw eggs!
2 quarts half and half -- cold
2 tablespoons vanilla
1 1/2 cups sugar
1/4 teaspoon salt
1 pint fruit , fresh, canned or frozen. -- (optional)
Use directions for ice cream freezer. It takes about 40 minutes for this to freeze.
2 quarts half and half -- cold
2 tablespoons vanilla
1 1/2 cups sugar
1/4 teaspoon salt
1 pint fruit , fresh, canned or frozen. -- (optional)
Use directions for ice cream freezer. It takes about 40 minutes for this to freeze.
Creme Brulee - Low Fat
* Exported from MasterCook *
Low Fat Creme Brulee
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups half and half
1/3 cup sugar
2 teaspoons vanilla extract
5 egg yolks
3 tablespoons corn starch
1/4 teaspoon salt
2 ounces white chocolate -- chopped
Mix together in heavy pan the half and half, sugar, vanilla and salt. Mix egg yolks together and then add corn starch. Whip egg yolk mixture into half and half mixture and cook over medium low heat until it begins to thicken. Pour mixture through seive onto white chocolate and stir. Divide mixture into 8 - 4 ounce ramekins. Place in large baking pan that has a tea towel on the bottom. Put into 300 degree oven and pour pan at least 1/2 full with boiling water. Bake for 30 minutes. Before serving, sprinkle heaping teaspoon of raw sugar over each ramekin and torch until melted and brown.
Description:
"Low Fat"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 246 Calories; 18g Fat (63.8% calories from fat); 5g Protein; 18g Carbohydrate; trace Dietary Fiber; 172mg Cholesterol; 115mg Sodium. Exchanges: 0 Lean Meat; 1/2 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
Low Fat Creme Brulee
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups half and half
1/3 cup sugar
2 teaspoons vanilla extract
5 egg yolks
3 tablespoons corn starch
1/4 teaspoon salt
2 ounces white chocolate -- chopped
Mix together in heavy pan the half and half, sugar, vanilla and salt. Mix egg yolks together and then add corn starch. Whip egg yolk mixture into half and half mixture and cook over medium low heat until it begins to thicken. Pour mixture through seive onto white chocolate and stir. Divide mixture into 8 - 4 ounce ramekins. Place in large baking pan that has a tea towel on the bottom. Put into 300 degree oven and pour pan at least 1/2 full with boiling water. Bake for 30 minutes. Before serving, sprinkle heaping teaspoon of raw sugar over each ramekin and torch until melted and brown.
Description:
"Low Fat"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 246 Calories; 18g Fat (63.8% calories from fat); 5g Protein; 18g Carbohydrate; trace Dietary Fiber; 172mg Cholesterol; 115mg Sodium. Exchanges: 0 Lean Meat; 1/2 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
Coconut Ice Cream
When I first made this I had to pinch myself to see if I was dreaming...this is just that good.
2 cups half and half
8 egg yolks
2/3 cup sugar
1 cup Coco Lopez
2 cups heavy cream
1/2 teaspoon coconut extract
1 cup toasted coconut
beat egg yolks with sugar, Set aside.
Combine half and half and Coco Lopez in heavy saucepan over medium heat. Stir gently until mixture begins to simmer. Slowly pour mixture into eggs, mixing well. Transfer mixture back into pan and continue cooking while stirring using wooden spoon until slightly thickened and mixture coats back of spoon. (Dragging finger over back of spoon leaves a track that stays in place.) Remove from heat and place in large bowl. Stir in extract and cream. Refrigerate until very cold. Mix in ice cream mixer, adding toasted coconut in the last 5 minutes.
Yield:
"2 quarts" or one serving...
2 cups half and half
8 egg yolks
2/3 cup sugar
1 cup Coco Lopez
2 cups heavy cream
1/2 teaspoon coconut extract
1 cup toasted coconut
beat egg yolks with sugar, Set aside.
Combine half and half and Coco Lopez in heavy saucepan over medium heat. Stir gently until mixture begins to simmer. Slowly pour mixture into eggs, mixing well. Transfer mixture back into pan and continue cooking while stirring using wooden spoon until slightly thickened and mixture coats back of spoon. (Dragging finger over back of spoon leaves a track that stays in place.) Remove from heat and place in large bowl. Stir in extract and cream. Refrigerate until very cold. Mix in ice cream mixer, adding toasted coconut in the last 5 minutes.
Yield:
"2 quarts" or one serving...
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