Country Rosie's Kitchen |
| @}~>Desserts<~{@ |
| GERMAN CHOCOLATE CAKE German Chocolate Cake is a rich, delicious way to end any meal. Here's a recipe that is sure to please! 1/2 cup water 4oz Sweet cooking German chocolate 1 cup butter 2 cups sugar 4 egg yolks 1 tsp vanilla 2 ˝ cups flour 1 tsp soda ˝ tsp salt 1 cup buttermilk 4 egg whites – stiffly beaten Bring the water to a boil, then stir in chocolate until melted. Cool. Blend together and sugar, then add in egg yolks. Next add vanilla and chocolate. Sift the flour, soda, and salt. Blend in buttermilk, then egg whites and then the chocolate mix. Grease and flour three 9" circular pans. Bake at 350F for 40 minutes. Cool and frost. 1 cup evaporated milk 1 cup sugar 3 beaten egg yolks 1/2 cup butter 1 tsp vanilla extract 1 can flaked coconut 1 cup chopped pecans Mix milk, sugar, yolks and butter. Heat in a pan until it thickens, 10 minutes or so. Cool, then stir in vanilla, coconut and pecans. |
| WEST VIRGINIA APPLE PIE Filling: 6 cps. combined apples (eg:McIntosh, Golden Delish, Rome) 3/4 cp. sugar 2 Tbs. all purpose flour 3/4 tsp. cinnamon 1/4 tsp. salt 1 Tbs. lemon juice Traditional Crust (2-crust pie): 2 cps. all purpose flour 1 tsp. salt 2/3 cp shortening 4 to 8 Tbs. ice water Combine flour and salt. Cut shortening into flour. Sprinkle flour mixture w/water slowly. Add water until dough is just moist enough to form a ball. Shape into ball & roll out or flatten to about 1/2 thickness. Place in well-greased pie pan. Fill w/the filling ingredients above, & top with one more pastry or strips of the pastry forming a basket weave in appearance. Bake at 425 until golden brown, 40 to 45 min. For a Heart Healthy Crust: 1 3/4 cps. all purpose or wheat flour or mixture of the two 1 tsp. sugar 1 tsp. salt 1/2 cup oil 1/4 cup milk 1 Tbs. Quaker oats for crispness In small bowl, combine flour sugar, salt and oats; Add oil & mix well. Take 1/2 of crust mixture. Press into pie pan; fill w/apples; cover w/remaining dough; flute or finish edges. For a quick pie, use Pillsbury prepared dough, & fill w/favorite apples; sprinkle the top crust w/sugar for a sparkle & sweet taste. |
| CHUNKY APPLESAUCE 6-8 apples of your choice peeled & cut(McIntosh cook quickly) 1/3 cp. sugar or substitute 1 Tbs. butter, crumbled, or sprinkle generously 1 Tsp. Buds of Butter 1 Tbs. ground cinnamon 1/3 cp. water In a medium saucepan over moderate heat, place the ingredients & let simmer 15 mins. stirring or smashing apples only slightly with a potato smasher for a chucky applesauce. |
| CHOCOLATE CARMEL TART WITH ROASTED BANANAS (From Lady Godiva Chocolates) Yield: 8 servings Preparation: 2 hours plus chilling & baking times Special Equipment: 9 1/2 inch tart pan with removable bottom, candy thermometer Tart dough: 7 tablespoons unsalted butter, softened 2/3 cup confectioners’ sugar 1/2 cup slivered almonds, finely ground Pinch of salt 1 large egg 1 1/2 cups cake flour Caramel Layer 3/4 cup granulated sugar 3 tablespoons water 3/4 cup heavy cream 1/4 cup light corn syrup 1 1/2 tablespoons unsalted butter Roast bananas: 2 large bananas 1 tablespoon unsalted butter, melted 1 tablespoon granulated sugar 1 tablespoon dark rum Chocolate Ganache Layer: 5 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped 1/3 cup heavy cream Chocolate curls for garnish Assembly: Make dough: 1. In the medium bowl with electric mixer, beat butter at medium-high >br>speed until creamy, about 1 minute. and mix until just combined, scraping down the sides of bowl as necessary. Add egg and mix until combined. Add flour and mix at low speed until just blended. Scrape dough onto work surface and shape into a disc. Wrap the disc in plastic wrap and refrigerate for at least 1 hour or overnight. 2. Position rack in center of oven and preheat to 350°F. On lightly floured work surface, roll dough to an 11 inch circle. Press dough into bottom and up sides of tart pan. Gently roll the rolling pin over top rim of the tart pan to remove excess dough. Prick bottom dough with fork several times and place pan on cookie sheet. 3. Cut a 10 inch square of parchment paper and place in tart shell over dough to cover the bottom. Fill shell with enough dry beans or dry rice to cover bottom and weigh down paper. Bake for 15 minutes; remove weights and parchment paper and bake for an additional 8 to 10 minutes or until light golden brown. Set aside to cool completely. Make caramel layer: 1. In medium, heavy saucepan, combine sugar and water and cook over medium heat, stirring occasionally, until sugar is dissolved. Stop stirring; increase heat to high and cook until syrup turns to a dark amber caramel color. 2. Remove from heat and carefully add cream (mixture will bubble up), corn syrup and butter. Cook over medium heat until mixture reaches 240°F on a candy thermometer. Remove from heat and very carefully pour caramel into tart shell. Let cool for 30 minutes. Roast bananas: Without peeling bananas, slice each in half lengthwise and arrange, skin side down in a roasting pan. Brush butter over bananas, then sprinkle with sugar and rum. Bake for 15 to 20 minutes, until skins are black and banana flesh is golden brown. Set aside to cool. Assemble tart: Pour caramel layer evenly into cooled tart shell. Carefully remove peel from roasted bananas. Cut each banana half crosswise into quarters. Arrange the quarters in circular pattern over caramel layer. Make ganache layer: Place the chocolate in a medium bowl. In a small saucepan over medium-high heat, bring the cream to a gentle boil. Pour the hot cream over the chocolate. Allow the mixture to stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Pour the chocolate over banana slices and spread evenly with a spatula. Garnish with chocolate curls. |
ECLAIR CAKE 1 cup flour 8 oz. Cool Whip 1 cup water 8 oz. Cream Cheese 1/2 cup marg. 2 pkg. (sm) vanilla pudding 4 eggs chocolate syrup CRUST preheat oven to 400 degrees boil marg. & water, add flour until smooth, remove from heat and add eggs one at a time. Put in greased 9X13" pan. Bake 20-25 min. Cool on rack will fall as it cools CREAM CHEESE FILLING Warm cream cheese to room temp. Add pudding mix then milk. beat 3-4 min. until thick and smooth. Put in crust and chill for 30 min. When cold, spread Whip topping on top and drizzle with chocolate syrup. |
| ~TRIPLE CHOCOLATE TRUFFLES~ 12 oz. semisweet chocolate, coursely chopped 1/2 8 oz. pkg. cream cheese, soft/cutup 4 tsp. instant coffee crystals 1 tsp. water 1 1/2 cup milk chocolate or semisweet chocolate pieces, or 8 oz. white chocolate or white baking bar 2 Tbs. shortening 2 oz. white chocolate, milk chocolate or semisweet chocolate chopped coursely (opt.) finely chopped nuts In heavy med. saucepan cook & stir the 12 oz. semisweet chocolate over low heat until melted. Remove from heat; stir in cream cheese until mixed. Stir together coffee crystals & water; stir into chocolate mixture until smooth. Cover; chill about 2 hrs. or till firm. Line a baking sheet with waxed paper Use 2 spoons to shape truffles into 1=inch balls; place on baking sheet Cover & chill in fridge for 1=2 hrs. or till firm. In heavy med. saucepan, cook & stir the 1 1/3 cps. chocolate or 8 oz. white chocolate & the shortening over low heat till melted & smooth. Remove from heat; cool to room temp. Use a fork to dip truffles into shortening mix allowing excess to drip back into saucepan Return truffles to baking sheet chill about 30 mins. or till firm In a heavy sml. saucepan, cook & stir the 2 oz. chocolate over low heat until melted & smooth Drizzle over truffles, (drizzle white chocolate over dark chocolate for contrast) Can sprinkle with nuts if desired. Store truffles in tightly covered container in the fridge for up to 2 weeks. Let stand at room temp. for 30 mins. before serving |
| ~APPLE CHARLOTTE~ 2 1/2 lbs. Golden Delicious Apples (apx. 5 apples) 1/2 cup water 1/4 cup firmly packed brown sugar 10 Tbs. butter 1 tsp. lemon juice 1/2 tsp. ground cinnamon 1/8 tsp. ground cloves 1/8 tsp. ground nutmeg 1/2 cup golden raisins 1/3 cup rum or apple juice 12 1/2 inch thick slices firm white sandwich bread The day before serving, prepare filling; Peel & core apples. In food processor or by hand, very thinly slice apples In large pot, combine apples, water, brown sugar, 3 Tbs. of butter, lemon juice, cinnamon, cloves & nutmeg. Over med. heat, cook, covered, 25 mins. stirring occasionally. Uncover & cook until excess liquid in pan is evaporated, apples are very soft, & mix is about the consistency of chunky applesauce. Cool apple mix to room temp., transfer to medium bowl cover & refrigerate overnight. In small bowl, combine raisins & rum; cover and let soak overnight. To assemble, in sml. saucepan over low heat, melt remaining 7 Tbs. butter. Brush bottom & sides of a 1 1/2 qrt. mold. Trim crusts from bread slices; brush both sides of bread slices with butter. With a 2 1/2 inch round cookie cutter (or 2 1/2 in. wide can) cut 2 rounds from 2 slices of bread. Cut each remaining slice crosswise into 3 equal strips. preheat oven to 350 degrees. Place 1 round in bottom of buttered mold. Line bottom edege & sides of mold with strips of bread, overlapping slightly to form a tight mold. Combine apples & raisins in strainer & drain any liquid. Pack fruit mix into bread-lined mold, mounding slightly in center. Make a lid for the filling with remaining bread round & strips. (Lid will be the bottom of the Charlotte when served, so the bread can be randomly arranged). Bake 40-45 mins. or till crust is golden. Cool 10 mins.in mold Carefully invert into serving dish lift off mold & cool 15 mins. Serve at room temp. |
| ~CHOCOLATE BOWLS~ ***Unmold these bowls one or two at a time, leaving the rest refrigerated while you work. Use care when deflating the balloons to prevent the bowls from cracking. They can be used to serve icecream or use your imagination.*** :) 10 oz. dark chocolate, finely chopped 1. Blow up 8 sml. balloons (about 4=5 inch. in diameter when fully inflated) Set aside a baking dish lined with parchment paper. 2. Place half the chocolate in a heat-proof bowl set over a pan of simmering water; stir until completely melted. Remove from heat & stir in remaining 5 oz. chocolate until thoroughly smooth. 3. Spoon 1/2 tsp. melted chocolate onto prepared pan to form a sml. disk. Dip balloon into bowl of melted chocolate, coating about 1 third of balloon. Place dipped end on chocolate disk Repeat with remaining balloons & chocolate. Transfer pan to refrigerator to set About 30 mins. 4. To release air from the balloons pinch the balloons just under the knot, & cut a sml. hole in the surface between fingers & knot. Very gradually release air; if air is released too quickly, the bowls may break Carefully peel the deflated balloons the remaining chocolate. Return bowls to refrigerator till ready to serve |
| Bon Appetit |
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