Archives for Desserts category

Strawberry and Cream

Strawberry and Cream

Ingredients:

Pint of Strawberry cleaned and quartered

1 1/2 Tbl good balsamico

1 Tbl Agave Nectar

Pinch Cardamom, salt and Pepper

Direction:

Mix all the ingredients and store in the fridge for about an hour.

Serve with Whipped cream

Chocolate Mousse Sandwiches

Ingredients:
10 to 12 oz Dark Chocolate Chips
1 pint heavy cream
2 Tablespoons sugar
1 Teaspoon vanilla
Package of chocolate wafer

Directions:
Microwave the chocolate until just melted. Add the vanilla and sugar to the cream and whip to stiff peeks. Spoon about a quarter of the whipped cream to the chocolate and fold. Add the chocolate and whipped cream mixture into the remaining whipped cream and whip until almost all the white is gone. Put mousse into a piping bag. Pipe onto the chocolate wafers and then place another wafer on top of the mousse to make a sandwich. Freeze for about 20 minutes. Wet your hand with water and pat the top of the wafers. Return to freezer for about an hour. Serve Frozen.
Makes about 18 Sandwiches

IMG_0176

Cherry Hostess Cup Cakes

Cherry Hostess Cup Cakes

Ingredients:
1 Box of your favorite Dark Chocolate Cake mix

Filling:
1-8 ounce package cream cheese
1/3 C sugar
1/8 tsp. Salt
1 egg
½ tsp. Vanilla
2 Tbs of chopped cherries

Frosting:
16 oz. Semisweet chocolate chips, melted
16 oz. Sour cream

Directions:
Set oven at 350°.
Prepare filling by whipping until smooth and place in the refrigerator for about 10 minutes.  Prepare chocolate cake mix per the directions of the box cake.
Fill each muffin paper 2/3 full of cake mix and put a dollop of cream cheese mix on top.
Bake 14 to 15 minutes for regular size muffins.  Cheese mix sinks to center of cupcake while baking, which is cool to watch.  Hand whip the frosting till smooth.  Spread or pipe onto the cakes.

Note: These freeze well.  I store my in the refrigerator and serve cool because I like my cold.

Yields about 2 dozen.

WFT57

Christmas Sugar Cookies

Christmas Sugar Cookies

Ingredients:
1 C. butter or margarine, softened
1 1/2 C. confectioners’ sugar
1 egg
1 t. vanilla
½ t. almond extract
2 ½ flour, do not use self rising flour
1 t. soda
1 t. cream of tartar

Frosting (basic butter cream frosting):
1/3 C soft butter or margarine
3 C confectioners’ sugar
1 ½ t vanilla
About 2 T. milk

Directions:
Mix thoroughly butter, confectioners’ sugar, egg, vanilla and almond extract.  Mix dry ingredients together and blend with butter mixture.  Cover; chill 2 – 3 hours.

Heat oven to 375 degrees.  Divide dough in half.  Roll each half 3/16 inch thick on lightly floured surface (keep adding flour to rolling pin or dough will stick).  Cut into desired shapes (dip shape into flour to keep it from sticking).  Place on lightly greased baking sheet (or use non-stick type).  Bake about 8 minutes or until light brown on edges.  Let cool slightly before removing.

Cool thoroughly before frosting.  Can cut recipe below in ½ for cookies.

WFT 71

TOFFEE – CANDY

TOFFEE – CANDY

Ingredients:
2 ¼ C sugar
1 ¼ C or 2 ½ sticks butter or margarine
½ C water 1 tsp. Salt
2 ½ C pecans
6 oz. Milk chocolate

Directions:
Butter 9×13 pan. Set aside. Combine sugar, butter, water and salt in 3-qt. Saucepan and bring to a boil over medium heat. Continue cooking and stirring until mixture registers 325° f on candy thermometer. Stir in all but 1/3 C of nuts. Pour into prepared pan, spreading evenly. Let cool. Spread with melted chocolate and sprinkle with remaining nuts. Cool. Break into pieces and serve.

WFT 57

TWENTY ONE INDIVIDUAL CHEESE CAKES

TWENTY ONE INDIVIDUAL CHEESE CAKES

Ingredients:
3 – 8 oz. Pkgs. Cream cheese
1 C sugar
5 eggs
1 tsp. Vanilla
2 C sour cream
12 oz. Chocolate chips

Directions:
Cream the sugar and the cream cheese. Beat in the vanilla and the eggs. Pour into Cup cake papers and bake for 50 minutes at 325°  or until golden brown. Heat the chocolate chips on a double boiler and whip in sour cream and top the cooled cakes.

WFT 57

GINGERBREAD MEN

GINGERBREAD MEN

Ingredients:
1 C Molasses
¾ C butter
1 C sugar
4 ¼ C flour
½ tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1 tsp. baking soda
2 eggs
½ tsp. vanilla

Directions:
Bring the first three to a quick boil cook about 5 minutes and cool. Add other ingredients. Mix well and chill then roll the dough thin and cut. Bake on a greased cookie tin at 375° for 8-10 minutes
WFT 57

CHOCOLATE MARBLE SQUARES

CHOCOLATE MARBLE SQUARES

Ingredients:
¾ C Flour
½ tsp. Soda
½ tsp. Salt
½ C Butter
6 Tbs. Sugar
6 Tbs. Brown Sugar
½ tsp. Vanilla
¼ tsp. Water
1 Egg
1 C oatmeal
1 Pkg. Chocolate Chips

Directions:
Bake at 375° after 2 min in oven marbleize chips by running a knife through to form a pattern. Bake for 12 more minutes. When done chill in refrigerator .
WFT 57

CINNAMON CANDY

CINNAMON CANDY
Ingredients:
3 ½ C sugar
1 C light corn syrup
1 C water
1 scant tsp. Cinnamon oil
1 tsp. Red food coloring
Directions:
In a large heavy pot combine sugar, corn syrup, and water. Cook over medium heat until candy thermometer reads 300°, stirring occasionally. Remove from heat; stir in oil and food coloring. Keep your face away from pan when adding oil. Immediately pour into oiled cookie sheet. Cool and break into pieces. Yields 2 Lbs.
WFT 57

CHOCOLATE BUTTER CREAM FROSTING

CHOCOLATE BUTTER CREAM FROSTING

Ingredients:
¼ C cocoa
1 C powder sugar
3 Tbs. margarine
2 Tbs. milk
½ tsp. vanilla
Directions:
Mix and beat well.
WFT 57