DESSERTS Brownie Bites With Caramel Fluff

8/14/2019 DESSERTS Brownie Bites With Caramel Fluff

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DESSERTS Brownie Bites with Caramel FluffIngredients: OR Crisco Original No-Stick Cooking Spray 1 (12.35oz.) package Pillsbury Reduced Sugar Chocolate Fudge 1/3 cup Crisco PureVegetable Oil 1/3 cup Crisco Puritan Canola Oil with Omega-3 DHA 3 tablespoonswater 1 large egg 1/3 cup Smucker's Sugar Free Caramel Spoonable Ice CreamTopping, 2 cups sugar free frozen whipped topping, thawed 2 teaspoons mini semi-sweet chocolate chips

Brownie

plus additional for drizzling if desired

Directions: HEAT oven to 350F. Coat an 8 x 8-inch baking pan lightly with no-stick cooking spray. COMBINE brownie mix, oil, water and egg in medium bowl. Stir50 strokes with spoon. Spread evenly in prepared pan. BAKE 30 to 32 minutes. Coolcompletely. Cut into cubes. Place half of cubes in 1 1/2-quart serving dish. STIRcaramel topping in bowl until smooth. Whisk in whipped topping until blended.Spread half on top of brownie cubes in dish. Make another layer of remainingbrownie cubes and topping. Sprinkle with mini chocolate chips. Drizzle withadditional caramel topping, if desired.


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Berry Patch ParfaitIngredients: 2 tablespoons Smucker's Strawberry Low Sugar Preserves 1 (6oz.) container sugar free vanilla yogurt 1 cup low-fat granola cereal 1 cup freshmixed berries

Directions: COMBINE preserves and yogurt in bowl, mixing until well combined.LAYER each of two 8-ounce parfait glasses as follows: 1/4 cup granola, 1/4 cupberries, 1/4 cup granola, 3 tablespoons yogurt mixture, 1/4 cup berries. GARNISH

with dollop of remaining yogurt mixture and a whole strawberry.

Berries and Cream Cake RollIngredients: Crisco Flour No-Stick Spray 4 large eggs,separated 3/4 cup granulated sugar 1 teaspoon vanilla extract 3/4 cup PillsburySOFTASILK Cake Flour, or Pillsbury BEST All 3/4 teaspoon baking powder 1/4teaspoon salt Powdered sugar 1 cup Smucker's Strawberry Preserves, or Smucker'sLow Sugar 1 cup heavy cream Fresh fruit and mint sprigs for garnish (optional)

Purpose Flour

Strawberry Preserves

Directions: HEAT oven to 375F. Spray 15 x 10 x 1-inch jelly roll pan with flourno-stick cooking spray.


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BEAT egg whites on high speed 4 to 5 minutes or until stiff peaks form. Beat eggyolks in separate bowl 3 minutes or until slightly thick and light lemon colored.Add sugar and vanilla to egg yolks; continue to beat 1 minute. SIFT togetherflour, baking powder and salt in small bowl. Add to egg yolk mixture. Fold inbeaten egg white. Pour into prepared pan, spreading batter evenly. BAKE 8 to 10minutes or until golden brown. Sprinkle powdered sugar onto clean kitchen towel.Loosen cake edges from pan. Immediately invert onto towel. Gently roll cake withthe towel into a log, starting at long end. Cool completely, about 45 minutes.

CHILL beaters and mixing bowl from electric mixer 10 minutes in preparation fornext step. Stir preserves slightly for easier spreading. BEAT cream in chilledbowl with chilled beaters until stiff. Unroll cake; spread carefully withpreserves, then with whipped cream. Reroll cake without towel. Wrap in plasticwrap. Chill 2 to 3 hours or overnight. SPRINKLE with powdered sugar; garnish withfruit and mint, if desired, before serving.

Banana Brownie Split SundaesIngredients: Crisco Original No-Stick Cooking Spray 1 (19.5oz.) package Pillsbury Classic Traditional Fudge Brownie 1/2 cup Crisco PureVegetable Oil 1/4 cup water 2 large eggs 1 quart (4 cups) strawberry ice cream 2bananas, sliced 1 cup sliced fresh strawberries 2/3 to 1 cup Smucker's Hot FudgeSpoonable Ice Cream Topping


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2/3 cup frozen whipped topping, thawed

Directions: HEAT oven to 350F. Line 15 x 10 x 1-inch baking pan with foil,extending foil over sides of pan. Lightly spray foil with no-stick cooking spray.PREPARE brownies according to package directions using oil, water and eggs. Spreadbatter evenly in prepared pan. Bake 15 to 20 minutes. Cool 1 hour. REMOVE brownies

by lifting foil from pan; place on flat surface. Cut brownies using 2 1/2 to 3-inch star-shaped or round cookie cutter. Remove from foil with thin metal spatula.SCOOP ice cream into individual bowls; top with banana slices and strawberries.Drizzle with ice cream topping; dollop with whipped topping. Garnish with browniestars. High Altitude (above 3500 ft.): SEE brownie mix package for directions.

Brownie Sundae BlissIngredients: Crisco Original No-Stick Cooking Spray 1 (19.5 oz.) boxFudge Brownie 1 (11.75 oz.) jar Smucker's Hot Fudge Microwaveable Ice Cream 1bottle Sundae Syrups Ice Cream Topping Vanilla ice cream 1 (5 oz.) jar pecans orwalnuts in syrup

Topping

Directions: HEAT oven to 325F. Spray 6 jumbo muffin tins with no-stick cookingspray. Prepare brownie mix as directed on package, dividing batter among preparedmuffin tins. Bake 42 to 45 minutes; cool.


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POUR hot fudge topping into 1 quart resealable freezer bag; microwave 20 secondson HIGH and knead. Snip small corner off bag. SQUEEZE caramel syrup onto center ofeach dessert plate; place brownie in center. Coat one end of a few pecans orwalnuts with hot fudge topping; place around base of brownie. TOP brownie withscoop of ice cream. Drizzle generously with caramel and hot fudge topping, placing2 nuts on top. Serve immediately.

Buckeyes

Ingredients: OR 1 1/2 cups Smucker's Creamy Natural Peanut Butter,stirred Jif Creamy Peanut Butter 1/2 cup butter, softened 1 teaspoon vanillaextract 1/2 teaspoon salt 3 to 4 cups powdered sugar 1 (12 oz.) package (2 cups)semi-sweet chocolate chips 2 tablespoons Crisco All-Vegetable Shortening

Directions: COMBINE peanut butter, butter, vanilla and salt in large bowl. Beatwith an electric mixer on LOW until blended. Add 2 cups powdered sugar, beatinguntil blended. Beat in additional powdered sugar until mixture, when shaped into aball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate. PLACEchocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coatingpeanut butter balls. INSERT toothpick in peanut butter ball. Dip 3/4 of ball intochocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on

wax paperlined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.


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Brownie Sundae PizzaIngredients: Crisco Original No-Stick Cooking Spray 1 (12.35oz.) package Pillsbury Reduced Sugar Milk Chocolate Brownie 1/3 cup Crisco PureVegetable Oil 3 tablespoons water 1 large egg 1 pint (2 cups) sugar free vanillaice cream or frozen yogurt 1/4 cup Smucker's Sugar Free Hot Fudge Spoonable IceCream 1/4 cup chopped Jif Dry Roasted Peanuts Whipped cream 12 maraschinocherries with stems, drained and blotted dry

Topping

Directions: HEAT oven to 350F. Coat 12-inch pizza pan lightly with no-stickcooking spray. COMBINE brownie mix, oil, water and egg in medium mixing bowl. Stir50 strokes with spoon. Spread evenly in prepared pan. Bake 10 to 12 minutes oruntil toothpick inserted in center comes out clean. Cool completely. ALLOW icecream to soften in refrigerator 30 minutes. Scoop small spoonfuls on top ofbrownie. Spread with a knife to within 1-inch from edge. Freeze 30 minutes oruntil ice cream hardens. Place topping in resealable plastic bag. Knead. Cut verysmall corner off bag. Squeeze bag to drizzle over ice cream. Sprinkle withpeanuts. Cut into 12 slices. Dollop whipped cream about 2 inches from back edge ofeach slice. Top each dollop with a maraschino cherry. Serve immediately. TIPBrownie Pizza can be prepared ahead. After cutting into slices, return to freezer.

Before serving, allow to set at room temperature a few minutes to let browniethaw. Top with whipped cream and cherries. TIP Frozen sugar free whipped topping,thawed, may be used in place of sweetened whipped cream.


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Candyland Super SundaeIngredients: 1 (7.25 oz.) bottle Smucker's Chocolate FudgeMagic Shell Ice Cream 1 pint strawberry ice cream 1 package rainbow sprinkles 1pint vanilla ice cream 1 pint chocolate ice cream 1 pint mint chocolate chip icecream 1 pint butter pecan ice cream 1 can refrigerated extra creamy whippedtopping 1 jar maraschino cherries with stems 3 tablespoons sliced almonds 1 (5.51oz) package chocolate caramel cookie bars, (fun size 10-pack) Topping

Directions: LINE a 15 x 10-inch pan with foil. Place pan and 5 small plates infreezer to chill. Turn Magic Shell upside down and shake for at least 20 seconds.SCOOP 4 rounded servings of strawberry ice cream onto a chilled plate. Coat onescoop with Magic Shell, immediately topping with rainbow sprinkles. Repeat withtwo more scoops, leaving 1 scoop plain. Transfer scoops from plate to chilled panin freezer. REPEAT process with the 4 other flavors of ice cream, using a cleanplate for each flavor. Before coating each flavor, shake Magic Shell again. Freezescoops until solid or until ready to serve. SERVE sundae by layering alternatecolored ice cream scoops in shallow 9inch round bowl. Fill in gaps with mounds ofwhipped topping. Top off with cherries, almonds and garnish with as many whole orchopped candy bars as desired. Serve immediately.


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Caramel Toffee CakeIngredients: 12 ounces frozen whipped topping, thawed 1/2 cup Smucker'sCaramel Spoonable Ice Cream Topping 1 (16 oz.) prepared angel food cake 6 (1.4oz.) toffee candy bars, chopped

Directions: MIX whipped topping and caramel topping gently until combined. Cutcake in half horizontally. Place the bottom layer on a serving plate; spread with1 cup cream mixture and sprinkle with 1/3 cup candy bars. Repeat. Place top layer

of cake on bottom layer. Frost top and sides with remaining cream mixture andsprinkle with remaining candy bars. Store in the refrigerator.

Caramel Swirled CheesecakeIngredients: OR 1 (8 oz.) package cream cheese, softened 1/3 cup sugar 4cups frozen whipped topping, thawed 1 cup Smucker's Caramel Spoonable Ice CreamTopping, divided Smucker's Butterscotch Spoonable Ice Cream Topping, divided 1(9-inch) prepared graham cracker crust

Directions: BEAT cream cheese and sugar in large bowl with electric mixer untilsmooth. Set aside 1 cup whipped topping. Gently stir in remaining whipped topping.Add 1/4 cup caramel topping to mixture and mix thoroughly. Spoon mixture evenlyinto prepared crust. CUT, with a knife, 3 deep "s" shaped channels in the cream

mixture and fill each channel with caramel topping. Cut 2 more channels in theopposite direction to swirl the filling and create a marble effect.


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SPREAD reserved whipped topping evenly on top. Drizzle top of pie with additionalcaramel topping. Refrigerate until set, about 2 hours. TIP If desired, spread athin layer of caramel topping on the crust before spooning in the filling.

Chocolate Caramel Raspberry SauceIngredients: 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk 25carmels, unwrapped 4 (1 oz.) squares semi-sweet chocolate 2 tablespoons butter 1/4cup Smucker's Seedless Red Raspberry Jam 1 pound cake, sliced

Directions: COMBINE sweetened condensed milk, caramels and chocolate in heavysaucepan over low heat; stir until smooth. Stir in butter and jam until smooth.Serve warm over pound cake.

Chocolate Fudge MousseIngredients: 2 cups cold milk 1 (3.9 oz.) package instant chocolatepudding 1/2 cup Smucker's Hot Fudge Spoonable Ice Cream Topping, divided 3 cupsfrozen whipped topping, thawed

Directions: WHISK milk and pudding mix in medium bowl for 2 minutes. Blend in 1/4cup hot fudge topping. Fold in whipped topping. Chill until serving. PLACE 1/4 cuphot fudge topping into a 1-quart resealable bag. Knead until soft. Cut small

corner off bag. Drizzle over top of mousse before serving.


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Chocolate Fudge Surprise CupcakesIngredients: 1 (18.25 oz.) package Pillsbury Reduced Sugar YellowCake 1/3 cup Crisco Pure Canola Oil 1 cup water 3 large eggs 1/4 cup Smucker'sSugar Free Hot Fudge Spoonable Ice Cream 1 (15 oz.) container Pillsbury ReducedSugar Chocolate Fudge Frosting

Topping Directions: HEAT oven to 350F. Place 24 paper baking cups in muffin pans.BEAT cake mix, oil, water and eggs in large mixing bowl at medium speed of

electric mixer for 2 minutes. Remove 1/2 cup batter and stir in hot fudge toppinguntil evenly blended. Put 2 tablespoons yellow batter in the bottom of each bakingcup. Place 1 heaping teaspoon fudge batter in middle of each cupcake. Top with 1tablespoon yellow batter smoothing to cover fudge. BAKE 20 minutes or untiltoothpick inserted in center comes out clean. Cool completely on cooling rack.Frost with chocolate fudge frosting

Chocolate Overload Brownie PizzaIngredients: Crisco Original No-Stick Cooking Spray 1 (15.9 oz.)box Pillsbury Supreme Chocolate Extreme Brownie 1/3 cup Crisco Pure VegetableOil 3 tablespoons water 1 large egg 1 (16 oz.) can Pillsbury Chocolate FudgeFrosting 1/2 cup chocolate-covered wafer candies


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1 (1.5 oz.) package chocolate-covered peanut butter cups, chopped 1 jar Smucker'sHot Fudge Spoonable Ice Cream Topping 1 jar Smucker's Hot Caramel Spoonable IceCream Topping

Directions: HEAT oven to 350F. Spray a 12-inch round pizza pan with no-stickcooking spray. Prepare brownie mix in large bowl as directed on package, including

syrup packet, oil, water and egg. Spread onto prepared pan. Bake 16 to 20 minutes.Cool completely. SPREAD can of chocolate frosting over brownie. Top withchocolate-covered wafer candies and chopped chocolate-covered peanut butter cups.HEAT fudge and caramel toppings according to label directions; drizzle some ofeach over top of the pizza. Cut in wedges and serve.

Citrus Cream CannoliIngredients: GARNISH Mini chocolate chips or candy bitsAdditional powdered sugar 1/3 cup Orange Marmalade Simply Fruit 1 (15 oz.)container ricotta cheese, drained 1/4 cup powdered sugar 1/2 teaspoon vanillaextract Ground cinnamon 1 tablespoon grated fresh orange peel 12 to 18 cannolishells, purchased

Directions: COMBINE marmalade, ricotta, powdered sugar, vanilla, cinnamon andorange peel in medium bowl. Spoon mixture into a pastry bag without a tip or intoa resealable plastic bag, then cut one corner off. Pipe into shells.


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CHILL at least 2 hours or up to 6 hours. Garnish with mini chocolate chips orcandy bits. Sprinkle with powdered sugar before serving. TIP Cannoli shells areavailable in your grocer's bakery, cookie aisle or at Italian specialty shops.

Easy Chocolate Ice Cream 'n' CakeIngredients: 1 (18.25 oz.) package Pillsbury White Cake 1 (14oz.) can Eagle Brand Sweetened Condensed Milk 2/3 cup Smucker's Chocolate SundaeSyrups Ice Cream Topping 1 cup slivered almonds, toasted and chopped* (optional) 2

cups (1 pint) heavy cream, whipped (do not use non-dairy whipped 1 (8 oz.)container frozen whipped topping, thawed Additional Smucker's Chocolate SundaeSyrups Ice Cream Topping Additional toasted slivered almonds (optional)

topping)

Directions: PREPARE and bake cake mix according to package directions for 13 x 9-inch cake. Cool slightly. Turn out on sheet of aluminum foil. Cool thoroughly; setaside. LINE 13 x 9-inch baking pan with foil. Stir together sweetened condensedmilk, chocolate syrup and 1 cup chopped almonds, if desired, in large bowl. Foldin whipped cream. Pour into prepared pan; cover. FREEZE 6 hours or until firm.Lift ice cream out of pan with foil; turn out evenly on top of cake layer. Quicklyfrost top and sides with whipped topping. Drizzle with chocolate syrup. Garnish

with additional almonds if desired. Return to freezer at least 2 hours beforeserving. TIP TIP Can be made 2 weeks ahead. *To toast nuts: Place nuts in drynonstick skillet; cook over medium

heat, shaking pan until nuts are lightly browned.


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Creamy Mini TartsIngredients: 1 (8 oz.) package cream cheese, softened 1 (14 oz.) canEagle Brand Sweetened Condensed Milk 1/3 cup lemon juice 1 teaspoon vanillaextract 4 (1.9 oz.) boxes mini fillo shells 2/3 cup Smucker's Orchard's FinestNorthwoods Blueberry Preserves

Directions: BEAT cream cheese in large bowl until fluffy. Gradually beat insweetened condensed milk until smooth. Stir in lemon juice and vanilla until

blended. Spoon about 2 teaspoons into each mini shell. Refrigerate 2 hours oruntil firm. MAKE a slight indentation in the filling using the back of small roundmeasuring spoon. Fill with 1/2 teaspoon preserves. Refrigerate until ready toserve. VARIATIONS FRESH FRUIT: Top mini tarts with fresh fruit such asstrawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes orpineapple. Garnish with mint leaves. HOT FUDGE: Place 2 tablespoons Smucker's HotFudge Topping into corner of resealable plastic bag. Cut small corner off bag.Squeeze to drizzle over top of mini tarts. PRESERVES: Use different flavors ofSmucker's preserves or orange marmalade to create a colorful assortment. Garnishwith mint leaves. SPECIAL OCCASIONS: Top with various decorator sprinkles orchocolate curls. CHOCOLATE: Melt 1 cup semi-sweet chocolate chips. Stir intofilling until blended. Fill mini shells. Sprinkle with mini chocolate chips.


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PEANUT BUTTER: Stir 1 cup Jif Creamy Peanut Butter into filling until smooth andblended. Fill mini shells. Top with foil-wrapped milk chocolate pieces, unwrapped.MOCHA: Dissolve completely 2 tablespoons Folger's Instant Coffee Crystals inlemon juice before adding to cream cheese mixture. Fill mini shells. Top withchocolate curls.

Fruit and Granola Parfaits with Maple MousseIngredients: 1 1/3 cups Maple Mousse 1 1/3 cups low-fat granola cereal 1

1/3 cups fresh mixed berries Fresh mint leaves

Directions: LAYER each of four 8-ounce parfait glasses as follows: 1/3 cupgranola, 1/3 cup maple mousse, 1/3 cup berries; garnish with a dollop of remainingmaple mousse and a mint leaf.

Fudge Mousse and Caramel-Nut TrifleIngredients: 1 (11.75 oz.) jar Smucker's Sugar Free Caramel Spoonable IceCream 2 (6.75 oz.) packages sugar free Rocky Road cookies, crumbled 1 (11.75 oz.)jar Smucker's Sugar Free Hot Fudge Spoonable Ice Cream 2 (8 oz.) containers sugarfree frozen whipped topping, thawed Topping

Topping Directions: MIX caramel topping with crumbled cookies. Reserve 2

tablespoons of cookie mixture for garnish.


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Ice Cream n' Candy CakeIngredients: OR OR Crisco Flour No-Stick Spray 1 (18.25 oz.) boxPillsbury White Cake Pillsbury Yellow Cake 1/3 cup Crisco Pure Vegetable Oil 1package milk chocolate toffee bits, divided 4 of your favorite candy bars, roughlycrushed or chopped 1 quart vanilla ice cream, softened 1 jar Smucker's Hot FudgeSpoonable Ice Cream Topping 1 (8 oz.) container frozen whipped topping, thawed 4milk chocolate covered toffee bars, roughly crushed or chopped

Directions: HEAT oven to 350F. Spray two 9-inch cake pans with flour no-stickcooking spray. Set aside. PREPARE cake mix according to package directions usingoil. Stir in 1 cup of the milk chocolate toffee bits. POUR batter into preparedpans. Bake according to package directions. Cool 15 minutes in pans on racks.Remove from pans. Cool completely on racks. COMBINE ice cream and remaining milkchocolate toffee bits in large bowl until well blended. Spoon half the ice creammixture into a 9-inch foil-lined cake pan. Spread hot fudge topping evenly overice cream mixture. Spread remaining ice cream mixture over hot fudge. Freeze untilfirm. PLACE one cooled cake layer on a foil-covered cardboard round. Remove icecream layer from pan, peel off foil; place ice cream on cake. Top with secondcooled cake layer. Frost sides and top with whipped topping. Decoratively arrangebroken and crushed candy bars on top. FREEZE 2 to 3 hours or until firm. Letsoften slightly before serving. Store any leftovers in freezer.


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Marshmallow Nut Chocolate CakeIngredients: CAKE OR FROSTING OR TOPPINGS 1 cup chopped walnuts or pecans 1/2 cup miniature marshmallows, halved 1/3 cupSmucker's Chocolate Sundae Syrups Ice Cream Topping 1/2 cup powdered sugar 1/2cup Eagle Brand Sweetened Condensed Milk 2 tablespoons Crisco Butter Shortening2 tablespoons Crisco Butter Shortening Sticks Crisco Flour No-Stick Spray 1 cupCrisco Butter Shortening 1 stick Crisco Butter Shortening Sticks 1 cup sugar 1cup firmly packed brown sugar 4 large eggs 1/3 cup Eagle Brand Sweetened

Condensed Milk 2 teaspoons vanilla extract 1 cup buttermilk 1/2 cup unsweetenedcocoa powder 2 1/2 cups Pillsbury BEST All Purpose Flour 1 teaspoon baking soda 1teaspoon ground cinnamon 1/2 teaspoon salt 1 cup hot water

Directions:


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HEAT oven to 350F. Spray a 10-inch (12-cup) fluted tube pan with flour nostickcooking spray. COMBINE shortening, sugar, brown sugar, eggs, 1 3 cup sweetenedcondensed milk and vanilla. Beat at medium speed until creamy. Beat in buttermilkand cocoa until well blended. COMBINE flour, baking soda, cinnamon and salt inmedium bowl. Add to shortening mixture. Beat at low speed until blended. Beat atmedium speed 5 minutes. Stir in hot water. Batter will be thin. Pour into preparedpan. BAKE 40 to 50 minutes or until top springs back when touched lightly incenter or until toothpick inserted into center comes out clean. Cool 20 minutes.

Remove from pan. Place cake, fluted side up, on serving plate. Cool 10 minutes.COMBINE powdered sugar, 1 2 cup sweetened condensed milk and 2 tablespoonsshortening. Beat at high speed until glossy and of desired spreading consistency.Spread over warm cake. Sprinkle with nuts and marshmallows. Drizzle with chocolatesyrup. Serve warm or cool completely

ProfiterolesIngredients: OR 1/2 cup water 1/4 cup Crisco Butter Shortening 1/4stick Crisco Butter Shortening Sticks 1/2 cup Pillsbury BEST All Purpose Flour1/8 teaspoon salt 2 large eggs Ice cream (any flavor) Smucker's Chocolate SundaeSyrups Ice Cream Topping

Directions: HEAT oven to 400F.


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COMBINE water and shortening in medium saucepan. Heat to a rolling boil. Add flourand salt, stirring constantly until mixture forms a ball. Continue to cook andstir 1 minute. Remove from heat. Add eggs all at once. Beat until smooth. DROP byteaspoonfuls at least 1 1 2-inches apart onto ungreased baking sheets. Bake 20 to30 minutes or until golden brown. Cool away from draft. CUT off tops of cooledcream puffs. Remove dough filaments from inside. Fill with small scoop of icecream. Replace tops. Drizzle with chocolate syrup.

Praline BarsIngredients: CRUST OR CRUST HEAT oven to 350F. Mix butter,sugar and vanilla with electric mixer on medium speed until light and fluffy.Gradually add flour, mixing on low speed until blended. Press onto bottom of a 9 x13-inch baking pan. BAKE 20 to 23 minutes until lightly browned. 3/4 cup butter,softened 1/2 cup sugar 1 teaspoon vanilla extract 1 1/2 cups Pillsbury BEST AllPurpose Flour 2 (8 oz.) packages cream cheese, softened 1/2 cup sugar 1 teaspoonvanilla extract 2 large eggs, beaten 1/2 cup almond brickle chips 1/4 cupSmucker's Caramel Spoonable Ice Cream Topping Smucker's Hot Caramel SpoonableIce Cream Topping

FILLING

Directions:


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FILLING MIX cream cheese, sugar and vanilla with electric mixer on medium speeduntil well blended. Add eggs; mix well. Stir in brickle chips. Pour over crust.Drop teaspoonfuls of caramel topping over cream cheese mixture. Gently run a knifethrough the batter to swirl the caramel topping. BAKE 30 minutes. Cool in pan onwire rack. Refrigerate. Cut into bars.

Ribbon Layer CakeIngredients: FROSTING OR 3/4 cup Crisco All-Vegetable

Shortening 3/4 stick Crisco All-Vegetable Shortening Sticks 2 1/2 cups powderedsugar 1 1/2 teaspoons vanilla extract 2 or 3 tablespoons milk 6 drops green foodcoloring Crisco Original No-Stick Cooking Spray 1 (18.25 oz.) box PillsburyLemon Cake 1 cup water 1/3 cup Crisco Pure Canola Oil 3 large eggs Food coloring(yellow, green, red) Smucker's Strawberry Jelly

Directions: HEAT oven to 350F. Spray three 8-inch square pans with no-stickcooking spray. PREPARE cake mix according to package directions, using water, oiland eggs. Divide batter into thirds. Color each third with food coloring to makepale yellow, pale green and pale pink batters. Pour batter into prepared pans.


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BAKE 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool10 minutes in pans on racks. Remove from pans. Cool completely on racks. TRIMedges and cut each layer in half to make 6 rectangles. Spread 5 cake layers withjelly. Stack layers, alternating colors. Top with remaining section. Turn entirecake on its side so layers are vertical. Place on serving plate. Wrap andrefrigerate while preparing frosting. BEAT shortening, powdered sugar, vanilla andmilk until creamy. Blend in food coloring to color frosting a pale green. Frosttop and sides of cake. Refrigerate until serving. Cut thin slices of cake across

layers to create ribbon effect.

S'More SundaeIngredients: 2 tablespoons graham cracker crumbs or 2 squares grahamcrackers, 2 scoops vanilla ice cream Smucker's Hot Fudge Microwaveable Ice CreamTopping, heated Smucker's Marshmallow Spoonable Ice Cream Topping Character-shaped graham crackers crushed

according to package directions

Directions: PLACE graham cracker crumbs in bottom of a sundae glass. Scoop icecream over top of crumbs. STIR hot fudge topping; spoon onto ice cream. Spoonmarshmallow ice cream topping onto hot fudge layer. GARNISH with several character

shaped graham crackers on top of the sundae. Serve immediately.


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Strawberries and Cream TrifleIngredients: 1 (14 oz.) can Eagle Brand Sweetened CondensedMilk 1 1/2 cups cold water 1 (4-serving size) package instant vanilla flavorpudding and pie filling mix 1 (8 oz.) container frozen whipped topping, thawed 4cups sliced fresh strawberries 1 cup Smucker's Strawberry Preserves 1 large (9-inch) prepared angel food cake, cut into 3/4-inch cubes (about 8 Additional freshstrawberries for garnish 2 tablespoons sliced almonds (optional)

cups)

Directions: WHISK sweetened condensed milk and water in large bowl. Add puddingmix. Whisk 2 minutes until well blended. Refrigerate 5 minutes. Fold in whippedtopping. STIR together sliced strawberries and preserves. Spoon 2 cups puddingmixture into bottom of 4-quart clear glass trifle bowl or round glass servingbowl. Top with half the cake cubes, half the strawberries and half the remainingpudding mix. Repeat layers, ending with pudding. REFRIGERATE 3 to 4 hours or untilset. Garnish top of trifle with additional sliced strawberries and almonds justbefore serving.

Strawberry Angel CookiesIngredients: OR Crisco Original No-Stick Cooking Spray 1 (16 oz.) package

Pillsbury Angel Food Cake 3/4 cup Smucker's Strawberry Sugar Free Preserves 1cup Smucker's Special Recipe Strawberry Preserves 3 tablespoons mini semi-sweetchocolate chips

Directions:


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HEAT oven to 325F. Coat baking sheet with no-stick cooking spray. BEAT togethercake mix and preserves (do not add water) at low speed of electric mixer 1 minuteor until evenly moistened. Continue to beat an additional 1 minute. Stir inchocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet. BAKE10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on bakingsheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.TIP Store between sheets of wax paper to keep from sticking together

Strawberry Brownie ShortcakesIngredients: Crisco Original No-Stick Cooking Spray 1 (19.5oz.) package Pillsbury Classic Milk Chocolate Brownie 1/2 cup Crisco PureVegetable Oil 1/4 cup water 2 large eggs 1 quart vanilla ice cream or flavor ofyour choice 2 cups sliced strawberries 1 (11.75 oz.) jar Smucker's Hot FudgeSpoonable Ice Cream Topping 1 (8 oz.) container frozen whipped topping, thawed 1jar maraschino cherries

Directions: HEAT oven to 350F. Prepare brownie mix as directed on package usingoil, water and eggs. Cool completely in pan. CUT into 20 squares. Top 10 browniesquares with small scoops of ice cream and sliced strawberries. Top with remainingbrownie squares. MICROWAVE hot fudge topping according to package directions.Drizzle each sundae with hot fudge. Dollop with whipped topping. Garnish with

maraschino cherries. Serve immediately.


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Strawberry Cheesecake BrowniesIngredients: Crisco Original No-Stick Cooking Spray 1 (19.5oz.) package Pillsbury Classic Traditional Fudge Brownie 1/2 cup Crisco PureVegetable Oil 1/4 cup water 4 large eggs, divided 3/4 cup chopped walnuts(optional) 2 (8 oz.) packages cream cheese, softened 1 (14 oz.) can Eagle BrandSweetened Condensed Milk 1/3 cup lemon juice 1 teaspoon vanilla extract 1/2 cupSmucker's Seedless Strawberry Jam

Directions: HEAT oven to 350F. Spray a 13x9-inch baking pan with no-stick cookingspray. Combine brownie mix, oil, water and 2 eggs in large bowl; stir 50 strokeswith spoon. Stir in nuts, if desired. Spread into prepared pan. Bake 20 minutes.BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetenedcondensed milk. Mix in remaining 2 eggs, lemon juice and vanilla until smooth.Pour evenly over warm brownie. STIR jam until smooth. Drop by teaspoonfuls oversurface of filling. With a knife, swirl jam gently through filling to createmarble effect. Bake additional 35 to 40 minutes or until top is lightly browned.Cool 1 hour. Loosely cover and chill in refrigerator for 2 hours or more. Cut intobars.


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Waffle-Berry SundaesIngredients: WAFFLES TOPPING 1 pint vanilla ice cream (2cups) Fresh strawberries, hulled and sliced 1 (11.75 oz.) jar Smucker'sStrawberry Spoonable Ice Cream Topping 1 (20 oz.) container Smucker's ChocolateSundae Syrups Ice Cream Whipped cream or topping 8 maraschino cherries with stems(optional) 2 cups Hungry Jack Buttermilk Complete Pancake & Waffle Mix (Just 11/4 cups water 1/4 cup Crisco Pure Vegetable Oil 1 large egg, slightly beatenCrisco Original No-Stick Cooking Spray Add Water)

Topping

Directions: HEAT waffle iron according to manufacturer's instructions. COMBINEwaffle mix, water, oil and egg in medium bowl. Stir until large lumps disappear.Spray waffle iron with no-stick cooking spray. Pour scant 1/3 cup batter evenlyover heated waffle iron surface. Bake until steaming stops and waffle is goldenbrown. TOP each waffle with ice cream, fresh strawberries, strawberry topping,chocolate syrup, whipped cream and a cherry, if desired. Serve immediately.


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Viennese Berry Cream FingersIngredients: 1/3 cup Smucker's Triple Berry Fruit Syrup, or anyflavor Smucker's 1 cup (1/2 pt.) heavy cream, chilled 1 pint fresh smallstrawberries, washed, stemmed and sliced lengthwise, 2 (3 oz.) packagesladyfingers Smucker's Chocolate Sundae Syrups Ice Cream Topping, at room Powderedsugar (optional) Fruit Syrup, chilled

1/4-inch thick

temperature Directions: CHILL medium bowl and beaters from electric mixer inrefrigerator 15 minutes. Beat together chilled fruit syrup and cream in chilledbowl, gradually increasing speed on mixer to HIGH. Beat until stiff peaks form.SEPARATE ladyfingers, pairing a top and bottom. Spread bottom halves generouslywith berry cream. Top with slices of strawberries and cover with top halves.DRIZZLE chocolate syrup over tops of ladyfingers. Refrigerate 30 minutes beforeserving. Sprinkle with powdered sugar, if desired.


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Easy Tiramisu1. Ingredients 3 tablespoons instant espresso powder 1 (8 ounce) package reduced-fat cream cheese 3/4 cup heavy cream 1/3 cup sugar 2 (3 ounce) packages softladyfingers Unsweetened cocoa powder, for dusting 2. Cooking Directions In amedium bowl, mix espresso powder with 3 tablespoons boiling water until dissolved.Add 1 1/2 cups cold water; set aside. With an electric mixer, beat cream cheesewith heavy cream and sugar until light and fluffy. Spread a few tablespoons ofcream-cheese mixture in the bottom of a 2-quart serving dish. Separate

ladyfingers. One by one, dip a third of ladyfingers in espresso, then arrange inbottom of dish. Spread with a third of cream-cheese mixture. Repeat twice withremaining ladyfingers, espresso, and cream-cheese mixture (can be refrigerated,covered, up to 1 day). Dust with cocoa just before serving. Yield: 6 servings

Lime Chiffon Pie2/3 cup boiling water 1 pkg (3 oz.) JELL-O Lime Flavor Sugar Free Gelatin icecubes 1/2 cup cold water 2 cups thawed COOL WHIP FREE Whipped Topping 1-1/2 tsplime zest 2 Tbsp. lime juice 1 ready-to-use reduced-fat graham cracker crumb crust(6 oz.)


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ADD boiling water to gelatin mix in large bowl; stir with whisk 2 min. untilcompletely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin;stir until ice is melted. STIR in COOL WHIP, zest and juice. Refrigerate 15 to 20min. or until mixture is very thick and will mound. Spoon into crust. REFRIGERATE4 hours. Kraft Kitchens TipsMakeover - How We Did ItWe've taken a classic pie andgiven it a makeover. We omitted the eggs and condensed milk to give this pie afluffier texture. The tart lime filling is made with JELL-O Lime Flavor Sugar FreeGelatin, COOL WHIP FREE Whipped Topping and fresh lime juice and zest. These small

changes result in a savings of 170 calories and 7.5 grams of fat per serving!Special ExtraGarnish with thin lime wedges and/or additional lime zest.LemonChiffon PiePrepare as directed, using JELL-O Lemon Flavor Sugar Free Gelatin,lemon zest and lemon juice.

Frosty Orange Crme Layered Dessert2 cups orange sherbet (only use if no flavor specified) or sorbet, Softened1pkg.(8 oz.) PHILADELPHIA Cream Cheese, Softened 1 can (14 oz.) sweetened condensedmilk 1/2 cup orange juice 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed! LINE9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to formeven layer. Freeze 10 min. MEANWHILE, beat cream cheese in large bowl with mixeruntil creamy. Gradually add condensed milk and juice, beating until blended.Gently stir in COOL WHIP. Spread over sherbet in pan.


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FREEZE 3 hours. To unmold, invert pan onto plate; remove foil. Kraft KitchensTipsHealthy LivingTrim 30 calories and 3 grams of fat per serving by preparingwith PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.How toSoften SherbetTo soften sherbet, spoon measured amount of sherbet intomicrowaveable bowl. Microwave on MEDIUM (50%) 10 to 15 sec. or until slightlysoftened.How to Easily Cut DessertRemove from freezer about 10 min. before servingto soften slightly before slicing.

Lemon-Blueberry Squares

Makes: 16 servings 32 NILLA Wafers 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA CreamCheese, softened 1-1/2 cups cold milk 2 pkg. (3.4 oz. each) JELL-O Lemon FlavorInstant Pudding 1 Tbsp. lemon juice 1 tub (8 oz.) COOL WHIP Whipped Topping,thawed, divided 1 cup blueberries Make It! LINE bottom and sides of 8-inch squaredish with wafers; set aside.


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BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk.Add dry pudding mixes and lemon juice; mix well. Whisk in 2 cups COOL WHIP andberries. Spoon into prepared dish. REFRIGERATE 3 hours or until set. Serve toppedwith remaining COOL WHIP. Kraft Kitchens Tips How to Soften Cream Cheese Placecompletely unwrapped package of cream cheese in microwaveable bowl. Microwave onHIGH 15 sec. or just until softened. Add 15 sec. for each additional package ofcream cheese.

Watermelon Pops

Makes: 16 servings What You Need 1 cup sugar, divided 1 pkg. (3 oz.) JELL-O LimeFlavor Gelatin 2 cups boiling water, divided ice cubes 1 cup cold water, divided 1pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin 3 Tbsp. miniature semi-sweetchocolate chips 1/2 pkg.


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(4 oz.) PHILADELPHIA Cream Cheese, softened 1-1/2 cups thawed COOL WHIP WhippedTopping Make It!

MIX 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water;stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water tomeasure 3/4 cup. Add to lime gelatin; stir until ice is completely melted.Refrigerate 25 min.

MEANWHILE, repeat Step 1 using strawberry gelatin mix and omitting therefrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp.chocolate chips into gelatin in each cup.


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BEAT cream cheese and remaining sugar with mixer in medium bowl until wellblended. Stir in COOL WHIP; spread over gelatin in cups.

POUR lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatinin center of each cup. Freeze 3 hours or until firm. Remove pops from cups justbefore serving.

Kraft Kitchens TipsNoteLook for wooden pop sticks in craft or hobby stores. If you

don't have pop sticks, you can use plastic spoons for handles instead.How toEasily Remove Frozen Pops from CupsDip cups in warm water for 15 sec. Peel offcups.(Do not twist or pull pop sticks.)


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PHILADELPHIA Double-Chocolate Cheesecake

24 OREO Cookies, crushed (about 2 cups) 1/4 cup

(1/2 stick) butter or

margarine, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cupsugar 2 Tbsp. flour 1 tsp. vanilla 1 pkg. (8 squares) BAKER'S Semi-Sweet

Chocolate, melted, slightly cooled 4 oven to 325F. MIX crumbs and butter; pressonto bottom of 13x9-inch foil-lined pan. Bake 10 min. BEAT cream cheese, sugar,flour and vanilla with mixer until well blended. Add chocolate; mix well. Addeggs, 1 at a time, mixing on low speed after each just until blended. Pour overcrust. BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4hours. Use foil to lift cheesecake from pan. Top with berries. Kraft KitchensTipsSize-WiseNeed a sweet treat to serve a crowd? Try this rich, chocolateydessert! Since it serves 16 people, it easily fits the bill.How to Press CrumbMixture Into Pan To Make CrustUse bottom of dry measuring cup to press crumbmixture onto bottom of pan.Special ExtraAdd 1/4 cup hazelnut liqueur with themelted chocolate. eggs 1/2 cup blueberries Make It!HEAT


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Quick Lemon-Berry Trifle

Prep Time: 15 min Total Time: 1 hr 15 min Makes: 16 servings, 1/2 cup each WhatYou Need!2-1/2 cups cold milk 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor InstantPudding, or any other flavor 2 cups thawed COOL WHIP Whipped Topping, divided 4cups mixed fresh berries (blueberries, raspberries and sliced strawberries),divided 42 NILLA Wafers Make It! BEAT milk and pudding mixes with whisk 2 min.Stir in 1-1/2 cups COOL WHIP. Reserve 1/4 cup berries for garnish; set aside.

ARRANGE 21 wafers on bottom and up side of 2-1/2-qt. bowl; top with layers of 1/3pudding mixture and 1/2 each berries and remaining pudding mixture. Top withremaining wafers, berries, pudding mixture and COOL WHIP. Garnish with reservedberries. REFRIGERATE 1 hour. Kraft Kitchens TipsSpecial ExtraFor extra lemonflavor, toss mixed berries with 2 Tbsp. sugar and 1 Tbsp. lemon zest before using.Chocolate clair Squares


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JELL-O Magic Mousse

Prep Time: 10 min Total Time: 8 hr 10 min Makes: 10 servings, about 1/2 cup eachWhat You Need!3 cups boiling water 1 pkg. (6 oz.) or 2 pkg. (3 oz. each) JELL-OStrawberry Flavor Gelatin 1 tub (16 oz.) COOL WHIP Whipped Topping, thawed MakeIt! ADD boiling water to gelatin mix; stir 2 min. until completely dissolved.Whisk in COOL WHIP until well blended. (Mixture will be thin.) POUR into 10glasses or dessert dishes, 1-1/2-qt. bowl or 6-cup mold sprayed with cooking

spray. REFRIGERATE 8 hours or until set. If using mold, unmold dessert ontoserving plate just before serving. Kraft Kitchens TipsSize-WiseSince thisindulgent dessert serves so many people, it's a great choice to serve at your nextparty. ShortcutIs the COOL WHIP still frozen? No need to worry. Just follow therecipe as directed, using the still-frozen COOL WHIP. Just be sure to stir thegelatin mixture until the COOL WHIP is completely melted as directed beforepouring into the glasses, dessert dishes, bowl or mold. Special ExtraIf preparingdessert in mold, melt 1 square BAKER'S Semi-Sweet Chocolate as directed onpackage; pour into resealable plastic bag. Cut off small piece from 1 bottomcorner of bag; squeeze chocolate over serving


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plate as desired. Refrigerate until firm. Unmold dessert onto plate just beforeserving. Lemon-Cream Cheese Cupcakes

What You Need!1 pkg. (2-layer size) white cake mix 1 pkg. (3.4 oz.) JELL-O LemonFlavor Instant Pudding 1 cup water 4 egg whites 2 Tbsp. oil 1 pkg. (16 oz.)powdered sugar 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4 cup (1/2stick) butter, softened 2 Tbsp. lemon juice Make It! HEAT oven to 350F. Beat cakemix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed

until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batterevenly into 24 paper-lined 2-1/2-inch muffin cups. BAKE 21 to 24 min. or untiltoothpick inserted in centers comes out clean. Cool in pans 10 min.; remove towire racks. Cool completely. MEANWHILE, beat sugar, cream cheese, butter and juicewith mixer on low speed until well blended. Frost cupcakes. Kraft KitchensTipsSubstitutePrepare as directed, using PHILADELPHIA Neufchatel Cheese. SpecialExtraStir 1 tsp. lemon zest into frosting mixture.


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Angel Lush

1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained. 1 pkg. (1.5 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding 1 cup thawed COOL WHIP LITEor COOL WHIP Sugar Free Whipped Topping 1 pkg. (10 oz.) Round angel food cake, cuthorizontally into 3 layers 10 fresh strawberries MIX pineapple and dry pudding mixin medium bowl with whisk until well blended. Stir in COOL WHIP. STACK cake layerson plate, filling layers and topping with pudding mixture. REFRIGERATE 1 hour. Top

with berries just before serving. DOLE is a registered trademark of Dole FoodCompany, Inc. Kraft Kitchens TipsLush Dessert CupsOmit cake. Prepare puddingmixture as directed. Refrigerate several hours or until chilled. Serve spoonedinto dessert dishes. How to Cut Angel Food CakeUse a serrated knife and gentlesawing motion to easily cut the angel food cake.


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Strawberry Delight Squares

What You Need!10 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups) 1/2 cupsugar, divided 6 Tbsp. butter or margarine, melted 1-1/2 pkg. (8 oz. each)PHILADELPHIA Neufchatel Cheese, softened 2 Tbsp. milk 1 cup thawed COOL WHIP LITEWhipped Topping 2 cups boiling water 1 pkg. (0.6 oz.) JELLO Strawberry FlavorSugar Free Gelatin 1-1/2 cups cold water 2 cans (8-1/4 oz. each) mandarin oranges,drained Make It! MIX graham crumbs, 1/4 cup sugar and butter; press onto bottom of

13x9-inch pan. BEAT Neufchatel, remaining sugar and milk with whisk until wellblended. Stir in COOL WHIP; spread over crust. Refrigerate until ready to use.Meanwhile, add boiling water to gelatin mix in large bowl; stir 2 min. untilcompletely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or untilthickened. Stir in oranges. Spoon over Neufchatel layer. REFRIGERATE 3 hours oruntil firm. Cut into squares. Kraft Kitchens TipsSize-WiseSweets can be part of abalanced diet but remember to keep tabs on portions.SubstitutePrepare using 2 pkg.(0.3 oz. each) strawberry gelatin.Storage Know-HowOnce thawed, store COOL WHIPLITE Whipped Topping in the refrigerator for up to 2 weeks or re-freeze for up to3 months.


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Cream Puff Pastry1/2 c. butter 1 c. boiling water 1 c. pre-sifted flour 1/4 tsp. salt 4 eggs Putbutter and water in small saucepan; stir over high heat until melted and liquid isboiling rapidly. Add flour and salt at once; raise saucepan a few inches aboveheat. Stir briskly. Mixture will come away from sides of pan and form a ball incenter. Cook and stir 30 seconds more. Remove from heat. Break 1 egg into thepaste; beat fast until smooth and fluffy. Repeat until all the eggs are used. Dropby whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches apart.

Bake at 350 degrees until puffed and golden 35-40 minutes. Cool away from drafts.Cut off tops and fill with filling or ice cream. CREAM PUFF FILLING: 1/3 c. sugar2 c. milk 2 tbsp. butter 2 tsp. vanilla 2 tbsp. cornstarch 2 egg yolks, slightlybeaten Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually.Cook over medium heat, stirring constantly until mixture thickens and boils.Remove from heat; stir in butter and vanilla. Cool and fill cream puffs.


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Chocolate Eclairs or Cream PuffsSHELLS: 1 c. water 1/2 c. butter Salt Boil above. Add all at once 1 cup flour.Stir; remove from heat. Cool slightly. Should look like mashed potatoes. Beat in 4eggs, one at a time. Drop by teaspoon on greased cookie sheet. Bake at 400 degreesfor 15 minutes. Turn down oven to 350 degrees and bake an additional 15 minutes.For larger shells use tablespoon and add 10 minutes more to each baking time.Chocolate Eclair Filling: Mix, 2 small packages vanilla pudding with 3 cups milk.Fold in 8 ounces of Cool Whip. Fill shells and frost with chocolate icing.

CREAM PUFF DESSERT Boil together 1 stick butter and 1 cup water. Add 1 cup flour.Mix well. Cool slightly. Stir in 4 eggs, one at a time. Mix well and spread into 9x 13 inch greased pan. Bake at 400 degrees for 30 minutes. Cool completely. Makesa pretty crust. DESSERT: Take 1 large box vanilla instant pudding. Add 3 cups milkand 18 ounce package softened cream cheese. Mix together with a wire whip so lumpsdisappear. Pour into cream puff crust. Spread 8 ounces Cool Whip on top of puddingand drizzle Hershey's syrup on top. Refrigerate. Keeps very well for days. Thecream cheese gives the pudding a different, good taste.


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Floating Island1 can condensed milk 1 (12 oz.) can Pet milk 1 condensed milk can of water 4 eggs(separated), need yolks 1 tbsp. vanilla ISLAND: 4 egg whites 4 tbsp. sugar Fewdrops of lemon juice Beat egg yolks well - add milks and water then heat on stove,stirring constantly do not let boil - until thickens, approximately 15 minutes.Remove from stove. Add in vanilla and pour in glass bowl. (If this mixture boilsthe egg will curdle and it's no good - if it's not stirred constantly the bottomwill burn and again it's lost.) Beat egg whites until stiff (approximately 5

minutes), slowly add sugar and lemon juice. When stiff and holding peaks, add inbig spoonfuls to top of custard mix in glass bowl to look like "Floating Islands".Serves 8.

Floating Island3 eggs 9 egg yolks 1 c. sugar 1 tsp. salt 1/2 gallon milk 2 tsp. vanilla ISLANDS 9egg whites 1 c. sugar 1 tsp. cream of tartar 1 tsp. vanilla


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Scald milk. Slightly bet 9 egg yolks and 3 eggs. Add sugar and salt to eggs, andthen stir egg mixture into scalded milk. Cook custard over low heat until slightlythick - about 1 hour, stirring constantly. Cool and add 2 teaspoons vanilla. Pourcustard into shallow pans, filling less than 1 1/2 inches. Prepare islands bybeating 9 egg whites until stiff. Add sugar, cream of tartar and vanilla. Dropislands from a spoon onto custard. Brown islands in oven (350 degrees) about 10minutes. Cool and refrigerate 2 hours. 24 servings. Serve in sauce dishes with 2or 3 islands.

Islands in the Stream1 qt. milk 3 lg. eggs, separated 2/3 c. granulated sugar 2 heaping tsp. all-purpose flour 1 tsp. vanilla extract Prepare custard: In 2-quart saucepan overmedium heat, heat milk only until tiny bubbly form around edge; do not allow toboil. Meanwhile, in medium-size bowl with mixer at medium speed, beat egg yolksand all but 3 tablespoons sugar until light and fluffy; beat in flour untilsmooth. When milk is hot, remove from heat; gradually add 3/4 cup milk to egg yolkmixture, stirring rapidly with wooden spoon. Slowly pour yolk mixture back intoremaining milk in saucepan, stirring constantly. Set over very low heat; cook 20to 25 minutes, stirring constantly until mixture thickens enough to coat back ofmetal spoon; do not allow to boil. Remove from heat; stir in vanilla. Pour custardthrough fine-mesh strainer into metal bowl. Cover surface of custard with plastic

wrap; refrigerate at least 45 minutes until cold. Prepare meringue "islands": In12-inch skillet over high heat, bring enough water to fill skillet 2/3 full toboil. Meanwhile, in large bowl with mixer at high speed, beat egg whites untilfoamy; beat in remaining 3 tablespoons sugar, 1 tablespoon at a time, until stiffglossy


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peaks form. Reduce heat under skillet so water barely simmers. Using tablespoon,scoop up some of meringue mixture; form into egg shape with second tablespoon heldupside down. Gently drop meringue into simmering water. Using about half ofmeringue mixture, repeat to make 5 more "islands", dropping into water and spacingwell apart. Simmer "islands" 2 minutes on each side, turning carefully. Usingslotted spoon, remove to paper towels to drain. Repeat procedure with remainingmeringue mixture; you should have about 12 "islands".

Chocolate Roulade

Ingredients Serves 8 to 10 Vegetable-oil cooking spray 1/4 cup unsweetened cocoapowder, plus more for dusting 1/2 cup cake flour (not self-rising) 2 tablespoonscornstarch Pinch of salt 4 large eggs 1/2 cup sugar Armagnac Syrup


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Chestnuts, in syrup, drained, for garnish Chestnut Mousse Chocolate GlazeDirections Preheat oven to 375 degrees. Coat a 13-by-18-inch rimmed jelly-roll panwith cooking spray; line with parchment. Coat lining with cooking spray. Dust withcocoa; tap out excess. Sift cocoa, flour, cornstarch, and salt together into abowl; set aside. Put eggs and sugar in the heatproof bowl of an electric mixer;set over a pan of simmering water. Whisk constantly until sugar is dissolved andeggs are hot to the touch. Transfer bowl to mixer fitted with the whiskattachment. Beat on high speed until pale, fluffy, and cool. Sprinkle flour

mixture over egg mixture; gently fold in with a rubber spatula. When almostcombined, pour melted butter down side of bowl; fold in. Pour batter onto pan;smooth. Bake until cake pulls away from sides of pan and is springy to the touch,8 to 10 minutes. Run a thin knife around cake. Invert onto a clean kitchen toweldusted generously with cocoa; peel off parchment. Starting from one short end,roll cake, using towel to guide into a log. Transfer to a wire rack; let coolcompletely.


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Unroll cake. Brush surface with Armagnac syrup; then spread with mousse, leaving a1/2-inch border. Roll up again, using kitchen towel. Bring towel's edges togetheralong top of cake; secure with clothespins (leave ends open). Refrigerate at least4 hours or overnight.

Transfer cake to a rack set over a rimmed baking sheet; remove towel. Pour glazeon top. Refrigerate 30 minutes. Garnish with chestnuts, if desired.

Devil's Food Cupcakes

Ingredients 3/4 cup unsweetened Dutch-process cocoa powder 3/4 cup hot water 3cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 1/4teaspoons coarse salt 1 1/2 cups (3 sticks) unsalted butter 2 1/4 cups sugar 4large eggs, room temperature 1 tablespoon plus 1 teaspoon pure vanilla extract


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1 cup sour cream, room temperature Chocolate Ganache Frosting Chocolate Curls, fordecorating (optional) Directions Preheat oven to 350 degrees. Line standard muffintins with paper liners. Whisk together cocoa and hot water until smooth. Inanother bowl, whisk together flour, baking soda, baking powder, and salt. Meltbutter with sugar in a saucepan over medium-low heat, stirring to combine. Removefrom heat, and pour into a mixing bowl. With an electric mixer on medium-lowspeed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time,beating until each is incorporated, scraping down sides of bowl as needed. Add

vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Addflour mixture in two batches, alternating with the sour cream, and beating untiljust combined after each. Divide batter evenly among lined cups, filling eachthree- quarters full. Bake, rotating tins halfway through, until a cake testerinserted in centers comes out clean, about 20 minutes. Transfer tins to wire racksto cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakescan be stored overnight at room temperature, or frozen up to 2 months, in airtightcontainers. To finish, use a small offset spatula to spread cupcakes withfrosting. Refrigerate up to 3 days in airtight containers; bring to roomtemperature and garnish with chocolate curls just before serving.


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Coconut Cupcakes

Ingredients Makes 2 dozen 3 cups cake flour (not self-rising) 2 teaspoons bakingpowder 1 teaspoon salt 3 sticks (1 1/2 cups) unsalted butter, room temperature 21/4 cups sugar 1/2 teaspoon pure vanilla extract 1 cup coconut milk 8 large eggwhites 1 1/4 cups shredded sweetened coconut Seven-Minute Frosting Fresh RoastedCoconut, for garnish Directions Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside. In a medium bowl, whisk together

flour, baking powder, and salt; set aside. In the bowl of an electric mixer fittedwith the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. Withmixer on low speed, add flour mixture in three


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parts, alternating with the milk and beginning and ending with the flour; beatuntil just combined. Transfer mixture to a large bowl; set aside. In the cleanbowl of an electric mixer fitted with the whisk attachment, beat egg whites on lowspeed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beaton high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat.Gently fold a third of the egg-white mixture into the butter-flour mixture untilcombined. Gently fold in remaining egg-white mixture; stir in shredded coconut.Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup

batter. Bake, rotating pans halfway through, until the cupcakes are golden brownand a cake tester inserted in the center of a cupcake comes out clean, 20 to 25minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvertand let cool completely, top sides up. Frost cupcakes with seven minute frosting,swirling to cover. Cupcakes may be stored in a covered container in therefrigerator for up to 3 days. Garnish with fresh coconut just before serving.

Strawberry Cupcakes

Ingredients Makes 2 dozen 3 cups cake flour (not self-rising) 2 teaspoons bakingpowder 1 teaspoon salt 1 1/2 cups (3 sticks) unsalted butter, room temperature 21/4 cups sugar


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1/2 teaspoon pure vanilla extract 1 cup milk 8 large egg whites StrawberryMeringue Buttercream 24 small fresh strawberries, washed (hulls intact), forgarnish Directions Preheat oven to 350 degrees. Line two standard 12-cup muffinpans with paper liners; set aside. In a medium bowl, sift together flour, bakingpowder, and salt; set aside. In the bowl of an electric mixer fitted with thepaddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer onlow speed, add flour mixture in three parts, alternating with the milk and

beginning and ending with the flour; beat until just combined. Transfer mixture toa large bowl; set aside. In the clean bowl of an electric mixer fitted with thewhisk attachment, beat egg whites on low speed until foamy. With mixer running,gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossypeaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-whitemixture into the butter-flour mixture until combined. Gently fold in remainingegg-white mixture. Divide batter evenly among the muffin cups, filling each with aheaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakesare golden brown and a cake tester inserted in the center of a cupcake comes outclean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack;then reinvert and let cool completely, top sides up. Frost cupcakes withstrawberry meringue buttercream, swirling to cover. Cupcakes may be stored in acovered container in the refrigerator for up to three days. Garnish with

strawberries just before serving. Strawberry Meringue Buttercream Ingredients


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Makes 5 cups 4 large egg whites 1 1/4 cups sugar 1 1/2 cups (3 sticks) unsaltedbutter, room temperature, cut into tablespoons 1 teaspoon pure vanilla extract 11/2 cups (12 ounces) strawberry jam, pureed in a food processor Directions In theheatproof bowl of an electric mixer set over a saucepan of simmering water,combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolvedand mixture is warm to the touch (about 160 degrees). Attach the bowl to the mixerfitted with the whisk attachment. Beat the egg-white mixture on high speed untilit holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy

and cooled, about 6 minutes. Switch to the paddle attachment. With mixer onmedium-low speed, add butter several tablespoons at a time, beating well aftereach addition. (If frosting appears to separate after all the butter has beenadded, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat invanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stirin strawberry jam with a rubber spatula until frosting is smooth.

Chocolate Chip Cupcakes with Chocolate Chip FrostingIngredients Makes 30 3 1/4 cups sifted cake flour (not self-rising) 1 1/2tablespoons baking powder 1/4 teaspoon salt 7 ounces (1 3/4 sticks) unsaltedbutter, softened 1 3/4 cups sugar 1 cup plus 2 tablespoons milk 1 tablespoon purevanilla extract


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5 large egg whites, room temperature 2 cups semisweet chocolate chips ChocolateChip Frosting Directions Make cupcakes as directed in Basic Cupcake How-To,omitting eggs and using milk and vanilla for wet ingredients. Beat egg whites tostiff peaks, and fold into batter. Fold in chocolate chips. Bake cupcakes about 22minutes. Frost with buttercream, and serve immediately. Chocolate Chip FrostingIngredients Makes about 5 cups 2 cups semisweet chocolate chips Basic ButtercreamDirections Fold chocolate chips into buttercream. Use immediately, or cover andrefrigerate for up to 3 days. (Bring to room temperature, and beat on low speed

before using.)


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One-Bowl Chocolate Cupcakes

Ingredients Makes 18 to 24

3/4 cup unsweetened cocoa powder 1 1/2 cups all-purpose flour 1 1/2 cups sugar 11/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon salt 2 largeeggs 3/4 cup warm water 3/4 cup buttermilk 3 tablespoons safflower oil 1 teaspoon

pure vanilla extract

Directions 1. Preheat oven to 350 degrees. Line standard muffin tins with paperliners; set aside. Sift together cocoa powder, flour, sugar, baking soda, bakingpowder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, andvanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottomof bowl to assure batter is well mixed.


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2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until topsspring back when touched, about 20 minutes, rotating pan once if needed. Transferto a wire rack; let cool completely. Helpful Hint Cupcakes will keep, covered, forup to three days.

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow

Ingredients Makes 2 dozen

2 1/4 cups plus 2 tablespoons sugar 1 3/4 cups all-purpose flour 3/4 cup plus 1tablespoon cocoa powder (not Dutch-processed) 1 1/2 teaspoons baking powder 1 1/2teaspoons baking soda 1 teaspoon salt 2 large eggs 1 cup whole milk 1/2 cupvegetable oil 2 teaspoons pure vanilla extract 1 cup boiling water 1 1/2 cupsgraham cracker crumbs (from about 20 squares) 1/3 cup unsalted butter, melted


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9 ounces bittersweet chocolate, finely chopped Marshmallow Frosting

Directions 1. Preheat oven to 350 degrees. Line 2 standard muffin tins withcupcake liners; set aside. 2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoapowder, baking powder, baking soda, and salt together into the bowl of an electricmixer. Using the paddle attachment, mix ingredients together on low speed. 3. In a

large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture andbeat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixingon medium speed for 2 minutes. Add boiling water and stir to combine; set cakebatter aside. 4. Place graham cracker crumbs, remaining 1/4 cup sugar, and meltedbutter in a large bowl; stir until well combined. 5. Place 1 tablespoon grahamcracker mixture into the bottom of each prepared muffin cup. Use the bottom of asmall glass to pack crumbs into the bottom of each cupcake liner. Reserveremaining graham cracker mixture for topping. 6. Place 2 teaspoons chocolate ineach muffin cup. Transfer muffin tins to oven and bake until the edges of thegraham cracker mixture is golden, about 5 minutes. Remove from oven and fill eachmuffin cup threequarters full with cake batter. Sprinkle each with remainingchocolate and graham cracker mixture. Return to oven and bake, rotating panshalfway through baking, until tops are firm and a cake tester inserted in the

center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack andlet cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let coolcompletely. 7. Transfer frosting to a large pastry bag fitted with a large plainround or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiralmotion on each cupcake. Transfer cupcakes to a baking sheet. Using a


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kitchen torch, lightly brown the frosting, taking care not to burn the cupcakeliners. Serve immediately or store in an airtight container, up to 2 days.Marshmallow frosting ingredients Makes enough for 2 dozen cupcakes

8 large egg whites 2 cups sugar 1/2 teaspoon cream of tartar 2 teaspoons purevanilla extract

Directions 1. Place egg whites, sugar, and cream of tartar in the heatproof bowlof an electric mixer. Set over a saucepan with simmering water. Whisk constantlyuntil sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. 2.Transfer bowl to electric mixer fitted with the whisk attachment, and beat,starting on low speed, gradually increasing to high, until stiff, glossy peaksform, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.


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Tiramisu Sundaes

Ingredients Serves 4

1 cup heavy cream 1 1/2 cups strong espresso, cooled 3 tablespoons brandy(optional) 8 store-bought ladyfingers (about 4 ounces) 1 pint ice cream or gelato

Directions 1. Whisk cream in a medium bowl until stiff peaks form; cover withplastic wrap, and place in refrigerator until ready to serve. 2. Combine espressoand brandy, if using, in a medium bowl. Break 4 ladyfingers in half; dip intoespresso mixture until soaked but not falling apart, several seconds. Arrange twohalves in a layer at the bottom of each parfait glass. Top with a scoop of icecream. Repeat with another layer of soaked ladyfingers, and top with a scoop ofice cream. Garnish each glass with a dollop of whipped cream and a sprinkling ofchocolate shavings, if desired. Serve immediately.


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3.

Lemon Meringue Cupcakes

This lemon meringue cupcake makes a fabulous dessert. Ingredients Makes 24

3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup (2

sticks) unsalted butter, room temperature 2 cups sugar 4 large eggs, roomtemperature Finely grated zest of 3 lemons (about 3 tablespoons), plus 2tablespoons fresh lemon juice 1 teaspoon pure vanilla extract 1 cup buttermilkLemon Curd


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Seven-Minute Frosting

Directions 1. Preheat oven to 325 degrees. Line standard muffin tins with paperliners. Whisk together flour, baking powder, and salt. 2. With an electric mixeron medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, oneat a time, beating until each is until incorporated, scraping down sides of bowl

as needed. Beat in zest and vanilla. Add flour mixture in three batches,alternating with two additions of buttermilk and lemon juice, and beating untiljust combined after each. 3. Divide batter evenly among lined cups, filling eachthree-quarters full. Bake, rotating tins halfway through, until golden brown and acake tester inserted in centers comes out clean, about 25 minutes. Transfer tinsto wire racks to cool completely before removing cupcakes. Cupcakes can be storedovernight at room temperature, or frozen up to 2 months, in airtight containers.4. To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill apastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) withfrosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing asyou pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surfaceof frosting, and wave it back and forth until frosting is lightly browned allover. Serve immediately.

Lemon CurdIngredients Makes about 2 cups

8 large egg yolks Finely grated zest of 2 lemons 1/2 cup plus 2 tablespoonsfreshly squeezed lemon juice (about 3 lemons) 1 cup sugar


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1/8 teaspoon salt 1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut intopieces

Directions 1. Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottomsaucepan; whisk to combine. Cook over medium-high heat, stirring constantly with awooden spoon (be sure to scrape the sides of the pan), until the mixture is thick

enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degreeson an instant-read thermometer. 2. Remove saucepan from heat. Add salt and butter,one piece at a time, stirring until smooth. Strain through a fine sieve into amedium bowl. Cover with plastic wrap, pressing it directly onto the surface of thecurd to prevent a skin from forming. Refrigerate until chilled and set, at least 1hour or up to 1 day.

Seven-Minute FrostingIngredients Makes about 8 cups

1 1/2 cups plus 2 tablespoons sugar 2/3 cup water 2 tablespoons light corn syrup 6large egg whites, room temperature

Directions 1. Combine 1 1/2 cups sugar with the water and corn syrup in a smallsaucepan; clip a candy thermometer to side of pan. Bring to a boil over mediumheat, stirring occasionally, until sugar dissolves. Continue boiling, withoutstirring, until syrup reaches 230 degrees. 2. Meanwhile, in the bowl of a standingelectric mixer fitted with the whisk attachment, whisk egg whites on medium-highspeed until soft peaks


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form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.3. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer onmedium-low speed, pour syrup down side of bowl in a slow, steady stream. Raisespeed to medium-high; whisk until mixture is completely cool (test by touching thebottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Useimmediately.

Huckleberry Cupcakes with Sweet Cream

Huckleberries are a Montana summer staple. You may substitute blueberries.Ingredients Makes 24

1 1/2 cups all-purpose flour 1 1/2 cups cake flour (not self-rising) 1 tablespoonbaking powder 1/2 teaspoon salt 2 sticks (16 tablespoons) unsalted butter, roomtemperature 1 3/4 cups granulated sugar 4 large eggs, room temperature 2 teaspoonspure vanilla extract 1 1/4 cups whole milk, room temperature 2 cups huckleberries,plus more for garnish 2 cups cold heavy cream 3 tablespoons confectioners' sugar,plus more for dusting

Directions 1. Preheat oven to 350. Line 2 standard muffin tins with paper liners.

Sift together flours, baking powder, and salt.


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2. Beat butter and granulated sugar with a mixer on medium speed until pale andfluffy, about 3 minutes. Beat in eggs, one at a time, and vanilla. Reduce speed tolow, and add the flour mixture in 3 additions, alternating with the milk,beginning and ending with the flour mixture; beat until combined after eachaddition. Fold in huckleberries by hand. 3. Divide batter among cups. Bake,rotating halfway through, until golden brown, about 25 minutes. Let cool. 4. Beatcream and confectioners' sugar until firm peaks form. Dollop cupcakes with whippedcream, garnish with berries, and dust with confectioners' sugar.

Boston Cream Pie Cupcakes

Ingredients Makes 18

1 1/2 cups all-purpose flour, plus more for tins 1 1/2 teaspoons baking powder 1/2teaspoon salt 1/2 cup whole milk 3 ounces (6 tablespoons) unsalted butter,softened, plus more for tins 3 large eggs 1 cup sugar 1 teaspoon pure vanillaextract Vanilla Cream Chocolate-Ganache Glaze

Directions 1. Preheat oven to 350 degrees. Butter and flour standard muffin tins.Whisk together flour, baking powder, and salt in a small bowl. Warm milk and

butter in a saucepan over low heat. 2. Beat eggs and sugar with a mixer on highspeed until thick and pale, about 5 minutes. Beat in dry ingredients.


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3. Bring milk and butter to a boil. With mixer on low speed, add milk mixture tobatter, and beat until smooth. Add vanilla. Divide batter among muffin cups,filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let coolin tins for 10 minutes, then transfer to wire racks. Let cool. 4. Using a serratedknife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on eachcupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.

Vanilla Cream

Ingredients Makes 1 1/2 cups

2 large egg yolks 1/4 cup sugar 2 tablespoons plus 1/2 teaspoon cornstarch Pinchof salt 1 cup whole milk 1/2 teaspoon pure vanilla extract

Directions 1. Whisk yolks until smooth. Mix sugar, cornstarch, and salt in amedium saucepan over medium heat. Add milk in a slow, steady stream. Cook,stirring, until mixture begins to bubble and thicken, about 5 minutes. 2. Pour 1/3of milk mixture into yolks, whisking constantly. Return mixture to saucepan, andcook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir invanilla. 3. Pass vanilla cream through a fine sieve into a bowl. Press plasticwrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2

days.

Chocolate-Ganache GlazeIngredients Makes about 1 1/4 cups

2/3 cup heavy cream 6 ounces semisweet chocolate, finely chopped 1 tablespoonlight corn syrup

Directions 1. Remove from heat, and add chocolate and corn syrup. Let stand for 5minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Useimmediately.


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Pina Colada PieIngredients

3/4 cup pineapple-coconut nectar (recommended: Kern's) 1 cup light coconut milk(recommended: Thai Kitchen) 1 1/2 teaspoons rum extract, divided 1 (3.4-ounce) boxinstant vanillapudding and pie filling (recommended: Jell-O) 1 cup shreddedcoconut meat 8 ounces whipped topping, divided 1 (9-inch) pie crust, baked

(recommended: Marie Callender's) 1/4 cup shredded coconut meat, toasted, forgarnish

DirectionsIn a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract.Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2of the whipped topping. Pour into pre-baked pie crust and chill in refrigeratorfor at least 3 hours. Combine remaining whipped topping with 1/2 teaspoon rumextract. Top chilled pie with whipped topping and toasted coconut.

Caramel Walnut Ice cream50g (2oz) granulated sugar 10 tablespoons water 2 egg yolks, beaten 300 ml (pint) double or whipping cream 50g (2 oz) shelled walnuts, coarsely chopped 1. Put

the sugar and 5 tablespoons of water into a heavy-based saucepan and stir gentlyover a low heat until the sugar dissolves. Increase the heat and boil steadily,without stirring, until the sugar caramelizes. The temperature on a sugarthermometer will be 160C/320F. Lift the pan from the heat.


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2. Have ready another 5 tablespoons cold water in a jug and pour it on to thesugar the moment it reaches the caramel stage. Swirl the pan, but do not stir (themixture will sizzle and spit a little, so be careful) then continue to boil to athick syrup, stirring to dissolve. 3. Meanwhile, beat the egg yolks in a bowl.Pour the hot caramel on to them, beating hard all the time, and continue beatinguntil the mixture cools. Transfer the mixture to a freezer container. 4. Whip thecream until it forms soft peaks and fold it into the mixture with the walnuts.Freeze until firm without further stirring.

Baked Chocolate CheesecakeServes: 10-12 275g/10oz plain chocolate, chopped into small pieces 1.2kg/2 lb/5cups cream cheese, at room temperature 200g/7oz/scant 1 cup granulated sugar10ml/2 tsp vanilla essence 4 eggs, at room temperature 175ml/6fl oz/ cup souredcream 15ml/ 1 tbsp cocoa powder FOR THE BASE 200g/7oz chocolate biscuits, crushed75g/3oz/6 tbsp butter, melted 2.5ml/ tsp ground cinnamon Method 1 Preheat ovento 180C/350F/Gas 4. Lightly grease the base and sides of a 23 x 7.5 cm/9 x 3 inspringform tin.


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2 To make the base, mix the crushed biscuits with the butter and cinnamon. Pressthe mixture evenly on to the base of the tin to make a crust. Melt the chocolateand set it aside. 3 Beat the cream cheese until smooth, then beat in the sugar andvanilla essence. Add the eggs, one at a time. 4 Stir the soured cream into thecocoa powder to form a paste. Add to the cream cheese mixture. Stir in the meltedchocolate and mix until smooth. 5 Pour the filling on to the base. Bake for 1hour. Cool in the tin, then remove the sides of the tin and slide the cheesecakeon to a plate. Serve chilled.

Luscious Chocolate Cheesecake75g (3oz) butter 25g (1oz) caster sugar 175g (6oz) chocolate digestive biscuits,crushed FILLING.. 100g (4oz)plain chocolate 2 75g (10oz) full fat soft cheese 3eggs, separated 2 tbsp cocoa 25g (1oz) plain flour 50g (2oz) light muscovado sugar142ml (5fl oz) pot of sour cream 50g (2oz) caster sugar TOPPING. 25g (1oz) butterl00g (4oz) plain chocolate 125ml (4fl oz) double cream 2 tsp golden syrup, icingsugar,


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chocolate leaves and fresh strawberries to decorate 1. Grease a 23cm (9in) round,spring-form cake tin. Line with greaseproof paper and grease the paper. 2. Meltthe butter in a pan and remove from the heat. Stir in the caster sugar andbiscuits until evenly combined. Spoon the mixture into the base of the tin andpress down evenly. Set aside. 3. Preheat oven to 170C/325F/ gas 3. For thefilling, melt the chocolate in a small bowl over a pan of simmering water. 4. Putthe cheese into a large mixing bowl and beat in the egg yolks, cocoa, flour,muscovado sugar, sour cream and melted chocolate until evenly blended. 5. In a

clean bowl, beat the egg whites with an electric whisk until soft peaks form.Whisk in the caster sugar, Using a metal spoon, fold the egg whites into thecheese mixture. Pour into the tin and level the surface. 6. Bake for 1-1 hours,or until set. Turn off the oven. Leave the cheesecake inside, with the oven dooropen slightly, for about 1 hours. 7. Remove the cake from the oven and chill inthe fridge for 2 hours. Turn out of the tin and remove the lining paper. 8. Forthe topping, melt the butter and chocolate in a small bowl over a pan of simmeringwater. Remove from the heat and stir in the cream and golden syrup. Allow themixture to cool slightly. 9. Spoon the topping onto the centre of the cheesecake,making swirls. Leave a 2cm (1in) border around the edge. Dredge the border withsifted icing sugar. Decorate with the chocolate leaves and fresh strawberries.Chill for at least 2 hours, preferably overnight.


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Marbled Chocolate Cheesecake50g/2oz/ cup cocoa powder 75ml/5 tbsp hot water 900g/2lb cream cheese, at roomtemperature 200g/7oz/scant 1 cup caster sugar 4 eggs 5ml/1 tsp vanilla essence75g/3oz digestive biscuits, crushed 1 Preheat oven to 180C/350F/Gas 4. Line a 20x 8 cm/8 x 3 in cake tin with greaseproof paper. Grease the paper. 2 Sift thecocoa powder into a bowl. Pour over the hot water and stir to dissolve. 3 Beat thecheese until smooth, then beat in the sugar, followed by the eggs, one at a time.Do not over mix. 4 Divide the mixture evenly between two bowls. Stir the chocolate

mixture into one bowl, then add the vanilla essence to the remaining mixture. 5Pour a cup or ladleful of the plain mixture into the centre of the tin; it willspread out into an even layer. Slowly pour over a cupful of chocolate mixture inthe centre. Continue to alternate the cake mixtures in this way until both areused up. Draw a thin metal skewer through the cake mixture for a marbled effect. 6Set the tin in a roasting pan and pour in hot water to come 4 cm/ 1 in up thesides of the cake tin. 7 Bake the cheesecake for about 1 hours, until the top isgolden. (The cake will rise during baking but will sink later.) Cool in the tin ona wire rack. 8 Run a knife around the inside edge of the cake. Invert a flat plateover the tin and turn out the cake. 9 Sprinkle the crushed biscuits evenly overthe cake, gently invert another plate on top, and turn over again. Cover and chillfor 3 hours, preferably overnight


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Fudgy Chocolate Layer Cake75g (3 oz) plain chocolate, broken into pieces 200 ml (7 fl oz) milk 250g (9 oz)dark muscovado sugar 75g (3 oz) butter, softened 2 eggs, beaten tsp vanillaessence 150g (5 oz) plain flour 25g (1 oz) cocoa 1 tsp bicarbonate of soda ICINGAND DECORATION. 100g (4 oz) butter, softened 200g (7 oz) icing sugar 100g((4oz)plain chocolate, melted 1 tbsp milk grated chocolate, to decorate 1.Preheat, oven to 180C/350F/ gas 4. Grease and line two 20 cm sandwich tins 2. Putthe chocolate, milk and 75g (3 oz) muscovado sugar into a saucepan. Heat gently

until the chocolate and sugar have melted. Allow to cool. 3. In a large mixingbowl, beat the butter and remaining sugar together until pale and creamy.Gradually beat in the eggs, vanilla essence and the chocolate milk. 4. Sifttogether the flour, cocoa and bicarbonate of soda. Gently fold into the cakemixture, using a figure-of-eight action to incorporate as much air as possible. 5.Turn into the prepared tins and bake for 30-35 minutes. Turn out onto a wire rackand leave to cool completely. 6. For the icing, beat the butter and sugartogether. Gradually mix in the melted chocolate and milk.


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7. Sandwich the cakes together with a third of the icing. Use the remainder tocoat the top and the side. Sprinkle with chocolate and serve.

Chocolate Brownie CakeServes: 8-10 4 1-ounce squares unsweetened chocolate Cup (1 sticks) butter 2cups sugar 3 eggs 1 teaspoon vanilla extract 1 cups flour 1 teaspoon bakingpowder 1 cup walnuts, chopped FOR THE TOPPING 1 cups whipping cream 8 1-ouncesquares semisweet chocolate 1 tablespoon vegetable oil Preheat the oven to 350F.

Line 2 8-inch cake pans with wax paper and grease the paper. Melt the chocolateand butter together in the top of a double boiler, or in a heatproof bowl set overa saucepan of hot water. Transfer to a mixing bowl and stir in the sugar. Add theeggs and vanilla and mix until well blended. Sift over the flour and bakingpowder. Stir in the walnuts. Divide the batter between the prepared pans andspread level. Bake until a cake tester inserted in the centre comes out clean,about 30 minutes. Let stand 10 minutes, then unmold and transfer to a rack.


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When the cakes are cool, whip the cream until firm. With a long serrated knife,carefully slice each cake in half horizontally. Sandwich the layers with some ofthe whipped cream and spread the remainder over the top of the cake. Refrigerateuntil needed. For the chocolate curls, melt the chocolate and oil in the top of adouble boiler or a bowl set over hot water. Transfer to a nonporous surface.Spread to a -inch thick rectangle. Just before the chocolate sets, hold the blade of a straight knife at an angle to the chocolate and scrape across the surface tomake curls. Place on top of the cake.

Frosted Chocolate Fudge CakeServes: 6-8 115g/4oz plain chocolate, chopped into small pieces 175g/6oz/ cupunsalted butter or margarine, softened 200g/7oz/generous 1 cup light muscovadosugar 5ml/1 tsp vanilla essence 3 eggs, beaten 150ml/ pint/ 2/3 cup Greek-styleyogurt 150g/5oz/1 cups self-raising flour Icing sugar and chocolate curls, todecorate FOR THE FROSTING 115g/4 oz plain dark chocolate, chopped into smallpieces 50g/2oz / cup unsalted butter 350g/12oz/2 cups icing sugar 90ml/6 tbspGreek-style yogurt 1 Preheat oven to 190C/375F/Gas 5. Lightly grease two 20 cm/8in round sandwich cake tins and line the base of each with non-stick baking paper.Melt the chocolate.


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2 In a mixing bowl, cream the butter or margarine with the sugar until light andfluffy. Beat in the vanilla essence, then gradually add the beaten eggs, beatingwell after each addition. 3 Stir in the melted plain chocolate and yogurt evenly.Fold in the flour with a metal spoon. 4 Divide the mixture between the preparedtins. Bake for 25-30 minutes or until the cakes are firm to the touch. Turn outand cool on a wire rack. 5 Make the frosting. Melt the chocolate and butter in asaucepan over a low heat. Remove from the heat and stir in the icing sugar andyogurt. Mix with a rubber spatula until smooth, then beat until the frosting

begins to cool and thicken slightly. Use about a third of the mixture to sandwichthe cakes together. 6 Working quickly, spread the remainder over the top andsides. Sprinkle with icing sugar and decorate with chocolate curls.

Sheer IndulgenceServes: 16 225 g (8 oz) soft margarine 350 g (12 oz) caster sugar 4 eggs, plus 3yolks 150 g (6 oz) self-raising flour, sifted 50 g (2 oz) orange-flavoured plainchocolate, melted 75 g (3 oz) cocoa powder 4 tablespoons (60 ml) liquid glucose225g (8 oz) plain chocolate, melted 250 g (9 oz) butter, softened 1 Grease andline an 18 cm (7 inch) square cake tin. 2 Put the margarine, 225 g (8 oz) of thesugar, 4 eggs and the flour into a large bowl. Using an electric whisk, beat for3-4 minutes, until smooth, then beat in 1


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tablespoon (15 ml) hot water. Stir in the orange-flavoured chocolate and 50 g (2oz) of the cocoa. Spoon into the tin; make a dip in the centre 3 Place in apreheated oven, 160C (325F), Gas Mark 3, for 1 hour or until risen. Leave tocool in the tin for 10 minutes, then turn out and cool on a wire rack. 4Meanwhile, stir the liquid glucose into the melted plain chocolate. Continuestirring until the mixture leaves the sides of the bowl clean. Put into a plasticbag and chill until firm but not hard. 5 Dissolve the remaining sugar with 5tablespoons (75 ml) water in a heavybottomed saucepan over a low heat. Bring to

the boil and boil until the temperature reaches 110C (225F) on a sugarthermometer, or until a drop of syrup forms a thread when pulled between yourthumb and forefinger (drop it on to a saucer first). 6 Put the 3 egg yolks into abowl. Whisking continuously, slowly pour in the hot syrup in a steady stream.Continue whisking until the mixture is cold. 7 Mix the remaining cocoa with 2tablespoons (30 ml) hot water. Beat in the butter, adding a little at a time,until thick and glossy. Slice the cake in half horizontally, then sandwichtogether with one-third of the chocolate buttercream. Using a palette knife,spread the remaining chocolate buttercream over the top and sides of the cake 8Divide the chocolate and glucose mixture into 4 equal pieces. Knead I piece untilsoft and roll out to a 50 x 9 cm (20 x 3 inch) rectangle; reserve the trimmings.9 Crimp the rectangle roughly and drape it around 1 side of the cake. Repeat theprocess of kneading and rolling the chocolate into rectangles to cover the

remaining 3 sides of the cake. Pinch th

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DESSERTS Brownie Bites With Caramel Fluff

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