mouthwatering desserts

8/14/2019 Mouthwatering Desserts

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Flan

Makes: 8 servingsPrep: 20 minutes

Chill: 8 hoursBake: 60 minutes

Ingredients

• 1-1/4 cups sugar, divided

• 1-1/2 cups milk

• 1/2 cup heavy or whipping cream

• 1 Mexican cinnamon stick (canela)* or 1 cinnamon stick

• 4 large eggs

• 1 teaspoon vanilla extract

• Pinch salt

Directions

1.Heat oven to 325 degrees F. Arrange rack in center of oven.2.Melt 1/2 cup sugar in a small saucepan over medium heat, swirling pan occasionally, until

sugar becomes amber in color, 10 minutes (do not stir). Pour caramel into the bottom of a

4- or 5-cup souffle dish.

3.Bring milk, cream, remaining 3/4 cup sugar and cinnamon stick to boil in a small saucepan

over medium heat. Remove from heat; cover and let stand 10 minutes.

4.Meanwhile, whisk together eggs, vanilla and salt in a large bowl. Strain milk mixture

through a sieve into eggs; whisk to combine. Discard cinnamon stick. Strain mixture againinto prepared dish. Place dish in a roasting pan, making sure there is at least 1 inch of

space between the edge of the dish and the roasting pan. Place roasting pan on oven rack.

Carefully pour enough hot water into roasting pan to come halfway up side of dish.

5.Bake until custard is just set, 60 to 65 minutes (mixture will jiggle slightly, but that's

okay). Remove flan from oven. Let flan cool in hot-water bath 15 minutes. Remove dish

from water bath and cool completely on wire rack. Cover with plastic wrap and refrigerateovernight.

6. To serve, run a knife around the edge of souffle dish. Place a serving plate slightlylarger than dish on top. Invert flan onto plate. Makes 8 servings.



*Mexican cinnamon sticks ("canela") are similar to regular cinnamon, but softer and less

sweet. Available in most Hispanic supermarkets.

Nutrition Facts

• Servings Per Recipe 8 servings

• Calories 240,

• Total Fat (g) 9.5,• Saturated Fat (g) 5,

• Cholesterol (mg) 133,

• Sodium (mg) 77,

• Carbohydrate (g) 34,

• Fiber (g) 0,

• Protein (g) 5,

• Percent Daily Values are based on a 2,000 calorie diet

Classic Chocolate Fondue

Makes: 4 to 6 servings

Prep: 5 minutes

Cook: about 5 minutes, plus standingIngredients

• 3/4 cup heavy cream

• 12 ounces good quality bittersweet chocolate, finely chopped

• 1/4 cup apricot brandy

• 2 tablespoons light corn syrup

Directions

1. Ina medium saucepan, heat the cream until very hot. Remove from heat, add the

chocolate and let stand until softened, 3 minutes. Whisk in the brandy and corn syrupuntil smooth.

2. Transfer mixture to a fondue pot and keep warm over a fondue burner. Serve with thedipping ingredients of your choice. Makes 4 to 6 servings.

Nutrition Facts

• Servings Per Recipe 4 to 6 servings

• Calories 425,



• Total Fat (g) 31,

• Saturated Fat (g) 17.5,


• Sodium (mg) 20,


•

Fiber (g) 1,• Protein (g) 5,


One-Bowl Chocolate Cupcakes

Makes: 24 cupcakes

Prep: 30 minutes plus cookingBake: 18 to 20 minutes

Ingredients

• 1-1/4 cups milk

• 1 teaspoon white vinegar

• 1-3/4 cups all-purpose flour

• 1-1/2 cups sugar

• 2/3 cup unsweetened cocoa



• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 3/4 cup butter or margarine, softened, cut up

• 2 large eggs

•

1 teaspoon vanilla extract• 2 large egg whites

• 1-1/2 cups sugar

• 1/4 teaspoon cream of tartar or 1 tablespoon light corn syrup

• 1/3 cup water


• Unsweetened cocoa, for garnishDirections

1. Heat oven to 350 degree F. Line twenty-four 2-1/2-inch muffin-pan cups with paper

liners. Combine milk and vinegar in a 1-cup measure. Let stand 5 minutes. Combine flour,

sugar, cocoa, baking powder, baking soda, and salt in a large mixer bowl. Beat in butter at

low speed until mixture is crumbly. Add milk mixture, eggs, and vanilla; beat at mediumspeed 3 minutes. Spoon about 1/4 cup batter into each paper liner. Bake 18 to 20 minutes,

until top springs back when lightly touched. Cool in pan on a wire rack 5 minutes. Remove

from pan and cool completely.

2. Make Fluffy White Frosting: Combine egg whites, sugar, cream of tartar, and water in

top of a double boiler. Beat on high speed 1 minute with hand held mixer. Place over boilingwater (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan

from boiling water; add vanilla and beat on high 2 minutes more, until stiff enough tospread. Makes 2-3/4 cups.

3. Spread cupcakes with warm frosting. Sprinkle lightly with cocoa, if desired. Makes 24

cupcakes.One-Bowl Sheet Cake: Prepare batter as above. Grease 13x9-inch baking pan. Line

bottom with waxed paper; grease and flour paper and sides. Pour batter into prepared

pan. Bake 30 to 35 minutes, until top springs back when lightly touched. Cool in pan onrack 10 minutes. Invert cake; remove paper and cool completely. Frost cake with warm

frosting. Decorate with cocoa, if desired. Makes 24 slices.

Nutrition Facts

• Servings Per Recipe 24 cupcakes

• Calories 205,


• Saturated Fat (g) 4,


• Sodium (mg) 146,


• Fiber (g) 0,

• Protein (g) 3,




Chocolate-Frosted Brownies

Makes: 24 browniesPrep: 30 minutes

Bake: 45 minutesIngredients

• 1-1/2 cups butter, cut up

• 1 cup unsweetened cocoa powder

• 2-1/2 cups granulated sugar

• 6 large eggs

• 1-1/2 cups all-purpose flour

• 1 tablespoon vanilla extract


• 1-1/2 cups walnut pieces

• 2 ounces unsweetened chocolate squares, chopped

• 1/4 cup butter• 1-1/2 cups sifted confectioners sugar

• 3 tablespoons milk


Directions

1. Heat oven to 350 degree F. Line a 13x9x2-inch baking pan with foil, letting foil extendat ends. Grease foil.

2. For the brownies, microwave the 1-1/2 cups butter on 100 percent power (High) in alarge microwaveproof bowl 1 to 1-1/2 minutes or until melted. Whisk in cocoa until smooth;

let stand 15 minutes to cool. Whisk granulated sugar into chocolate mixture until

combined. Add eggs, one at a time, whisking after each addition, until blended. Stir in

flour, 1 tablespoon vanilla and salt until blended. Stir in walnut pieces. Spread batterevenly into prepared pan.

3. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Coolcompletely in pan on wire rack.

4. For the frosting, microwave chocolate and the 1/4 cup butter in a smallmicrowaveproof bowl on 100 percent power (High ) 1-1/2 minutes; stir until smooth.

Transfer mixture to a large bowl; add confectioners sugar, milk and 1 teaspoon vanilla



extract. Beat on low speed of electric mixer to blend, then increase speed to medium-high

and beat until frosting is smooth and spreadable.

5. Spread over Brownies. Using ends of foil, remove Brownies from pan; peel off foil. Cut

into 24 squares. Makes 24 brownies.

Nutrition Facts

• Servings Per Recipe 24 brownies

• Calories 350,

• Total Fat (g) 21.5,





• Fiber (g) 2,

• Protein (g) 5,


Vanilla Cheesecake

Ingredients

• CRUST

• 1-1/4 cups graham-cracker crumbs

• 3 tablespoons whole blanched almonds, toasted and finely ground

• 5 tablespoons butter or margarine, melted

• --------------------

• FILLING

• 1 vanilla bean, split, or 2 teaspoons vanilla extract

• 4 packages (8 oz. each) cream cheese, softened• 1-1/2 cups sugar

• 4 large eggs, at room temperature

• 1/3 cup sour cream

• --------------------

• Whole and sliced fresh strawberries, for garnish

• 1/4 cup sugar

Directions



1. Heat oven to 350 degrees F.

2. Make crust: Combine graham-cracker crumbs, sugar, almonds and butter in bowl untilcrumbs are evenly moistened. Press mixture into bottom of a 9-inch springform pan. Bake

until golden brown, 10 minutes. Cool on wire rack. Wrap bottom and side of pan withheavy-duty foil. Set aside.

3. Make filling: Reduce oven temperature to 325 degrees F. Remove seeds from vanilla

bean with tip of small paring knife or spoon; set aside. (Place bean in a canister with

granulated or confectioners� sugar to make vanilla sugar.) Beat cream cheese in mixerbowl on medium-high speed, 3 minutes. Scrape side of bowl with rubber spatula. Beat in

vanilla seeds. Gradually beat in sugar, scraping sides of mixer bowl with rubber spatula.Add eggs, one at a time, beating just until blended and mixture is completely smooth. Stir

in sour cream and vanilla extract, if using. Pour filling into prepared pan. Place pan in a

larger roasting pan and carefully add enough hot water to come halfway up side of

springform pan.

4. Bake 1 hour. Turn off oven. Let cheesecake stand in oven 1 hour. (Do not open door.)

Remove from water bath and cool on wire rack 1 hour. Cover cheesecake and refrigerate 6hours or overnight.

5. Remove ring from pan. Transfer cake to a flat serving plate. Garnish top of cake withwhole strawberries, and serve with sliced strawberries, if desired. Makes 12 servings.

(Nutrition facts are based on per serving without strawberries.)

Nutrition Facts

• Calories 525,




•

Sodium (mg) 372,• Carbohydrate (g) 41,

• Fiber (g) 1,

• Protein (g) 9,


Old-Fashioned Apple Pie

Makes: 8 servingsPrep: 25 minutes plus chilling

Bake: about 1 hour

Ingredients• 2-1/4 cups all-purpose flour


• 1/2 cup cold butter, cut up

• 4 tablespoons vegetable shortening

• 1 tablespoon fresh lemon juice

• 4 to 6 tablespoons ice water

• 1/2 cup sugar



Makes: 12 servings

Prep: 30 minutesBake: 1 hour 15 minutes

Cool: 15 minutes

Stand: 15 minutes

Ingredients• 1/2 cup raisins

• 1/4 cup bourbon

• 2 cups all-purpose flour

• 1 teaspoon baking soda


• 3/4 teaspoon nutmeg

• 1/2 teaspoon baking powder

• 1/2 teaspoon cinnamon

• 1/4 teaspoon cloves

• 2 cups granulated sugar

•

1 cup vegetable oil• 2 large eggs

• 3/4 pound carrots, coarsely chopped

• 1 cup pecan halves, toasted and coarsely chopped

• 1 package (8 oz.) cream cheese, softened

• 4 tablespoons butter or margarine, softened

• 1 cup confectioners' sugar. sifted


• 1/2 teaspoon fresh lemon juice

Directions1. Make cake: Heat oven to 350 degree F. Grease a 10-inch springform pan (or grease a

10-inch round cake pan; line bottom with wax paper; grease paper). Combine raisins andbourbon in small bowl; set aside.

2. Sift together flour, baking soda, salt, nutmeg, baking powder, cinnamon, and cloves in

bowl.

3. Beat granulated sugar and oil in large mixer bowl at medium speed, until blended. Add

eggs, 1 at a time, scraping side and bottom of bowl after each addition. At low speed, beat

in dry ingredients just until combined. Drain raisins through sieve; discard bourbon. Addraisins, carrots, and pecans. At medium speed, beat 5 minutes more until batter is well

blended. Pour into prepared pan; bake 1 hour and 15 minutes, until toothpick inserted in

center of cake comes out clean.

4. Cool cake in pan on wire rack 15 minutes; remove side of pan. Cool completely. (For cakepan, run a knife around side of pan. Invert cake onto rack; remove pan and wax paper.)

Transfer to serving plate.

5. Make frosting: Beat cream cheese and butter in large mixer bowl until smooth. Beat in

confectioners' sugar, vanilla, and lemon juice until light and fluffy. Spread over top ofcake. Makes 12 servings.

Nutrition Facts




• Calories 610,




•

Sodium (mg) 388,• Carbohydrate (g) 69,

• Protein (g) 6,


Peanut-Butter Silk Pie

Makes: 8 servings

Prep: 15 minutesChill: 8 hours

Ingredients

• 1 8-ounce package cream cheese, softened



• 1 cup sugar

• 1 cup creamy peanut butter

• 1 tablespoon butter or margarine, melted


• 1 cup heavy or whipping cream, beaten until stiff

•

1 9-inch prepared chocolate cookie-crumb crust• 1 cup semisweet chocolate pieces

• 3 tablespoons brewed coffee

• Chopped peanuts, for garnish

Directions

1. For Peanut-Butter Filling, beat cream cheese, sugar, peanut butter, butter, and vanilla

in a large mixer bowl, until creamy. Gently fold in half the beaten cream, then fold inremaining cream until blended. Spread filling in crust; smooth top.

2. For topping, combine chocolate pieces and coffee in a microwave proof bowl. Cover withplastic wrap. Microwave on High 1-1/2 to 2 minutes; stir until smooth. Cool chocolate

slightly, then pour over top of filling. Refrigerate pie 1 hour until chocolate is firm, then

cover loosely with plastic wrap and refrigerate overnight. Sprinkle with chopped peanuts,if desired. Makes 8 servings.

Nutrition Facts


• Calories 715,






•

Fiber (g) 2,• Protein (g) 14,


Ultra Rich Chocolate Pudding

Prep: 25 min.Ingredients

• 2 cups milk

• 2/3 cup sugar, divided

• 2 tablespoons cornstarch• 2 large egg yolks

• 1/2 teaspoon vanilla extract

• 2 ounces unsweetened chocolate squares, finely chopped

• 1 tablespoon butter or margarineDirections

1. Heat milk and 1/3 cup of the sugar in medium saucepan until bubbles appear at edge.



2. Meanwhile, whisk remaining 1/3 cup sugar, cornstarch, yolks and vanilla in a bowl.

Gradually whisk hot milk into yolk mixture. Return yolk mixture to saucepan. Cook overmedium heat, stirring constantly, until mixture thickens and comes to a boil; boil 1 minute.

3. Remove from heat; immediately sprinkle chocolate over top and let stand 2 minutes.Whisk in chocolate and butter until smooth. Pour into four dessert bowls. Cover tops

directly with plastic wrap. Refrigerate until cold, 3 hours. Makes 4 servings.

Nutrition Facts

• Calories 350,

• Total Fat (g) 17.5,



• Sodium (mg) 95,


• Protein (g) 7,


mouthwatering desserts

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