1 14 ounce can sweetened condensed milk 1 1/2 ounces Triple Sec 1 1/2 ounces Tequila 1/4 cup fresh lime juice 2 cups whipping cream, whipped Green food coloring 1-9 inch graham cracker crust Whipped cream, lime slices, and fresh mint leaves for garnish Combine milk, triple sec, Tequila, lime juice, whipped cream and food coloring. Fill crust with mixture. Cover and freeze 4 to 5 hours or overnight. Let stand several minutes prior to cutting. Garnish each slice with whipped cream, lime slice and mint leaves. Serves 8.
1-1/2 cups peach slices, thawed if frozen 1-1/2 cups raspberries, thawed if frozen 1 cup all purpose flour 1 tsp. baking powder 1/4 tsp. salt 1-1/2 cups sugar 1/2 cup milk 3 Tbs. unsalted butter, melted 1 tsp. vanilla extract 1 Tbs. cornstarch 1 cup boiling water Preheat oven to 350°F. Place fruit in the bottom of a buttered 8 inch cake pan or baking dish. Combine flour, baking powder, salt and half the sugar in a mixing bowl. Add milk, butter and vanilla. Using an electric mixer, beat until smooth. Spread batter over fruit. Combine remaining sugar and cornstarch and sprinkle over batter. Pour boiling water over mixture. Bake 45 minutes or until tester comes out clean when inserted in center. This recipe serves 10.
Ingredients: 9 or 10 inch chocolate graham crust, chilled (see below) 1 c. (6 oz. pkg.) semisweet chocolate pieces 1 (8 oz.) pkg. cream cheese, softened 3/4 c. light brown sugar 1/8 tsp. salt 1 tsp. vanilla 2 eggs, separated 1 c. whipping cream Melt chocolate over hot (not boiling) water; cool while preparing other ingredients. Beat egg whites until stiff but not dry. Gradually beat in 1/4 c. of the sugar; beat until stiff and glossy. Whip the cream. Blend cream cheese, 1/2 c. of the sugar, salt and vanilla. Beat in egg yolks, one at a time. Beat in cooled chocolate. Blend well. Fold beaten whites into chocolate mixture. Fold in whipped cream. Pour into chilled crust. Chill overnight. May be frozen and kept for 2-3 months. To serve, remove from freezer for 10-20 minutes. This is very rich, so serve small pieces. To cut fat content, use reduced fat (not non-fat) cream cheese. The reduced fat cream cheese will produce a softer filling. Serves 8-12
1 cup all purpose flour 1 cup sugar 1 tsp. baking soda 1 egg, lightly beaten 3/4 tsp. vanilla extract 1/2 cup walnuts, finely ground 10 ounces unsweetened crushed pineapple, drained 1/4 lb. cream cheese, room temperature 1/4 cup unsalted butter, room temperature 1/8 tsp. orange extract 1/2 cup confectioner's sugar Preheat oven to 350°F. Lightly butter 8 muffin tins or line with paper muffin liners and set aside. Combine flour, sugar and baking soda in a large mixing bowl. Add egg, 1/2 tsp. vanilla, walnuts and pineapple. Beat with an electric mixer until thoroughly combined. Fill muffin tins 2/3 full with batter. Bake 25-30 minutes or until tester comes out clean when inserted in center. Let cool 5 minutes before turning out onto a rack. Beat cream cheese and butter with an electric mixer until fluffy. Add remaining ingredients and beat until smooth and fluffy. Serve cupcakes with a dollop of cream cheese. This recipe serves 8.
1-1/4 cups sugar 2 Tbs. cornstarch 1/4 cup plus 2 Tbs. water or raspberry juice 1 cup raspberries 1 Tbs. lemon juice 3/4 cup all purpose flour 1-1/2 tsp. baking powder 1/2 tsp. cinnamon 1/8 tsp. mace 1/2 cup unsalted butter, softened 1 egg, lightly beaten 1/2 cup lowfat milk 1/2 tsp. vanilla extract 2 Tbs. sliced almonds 3/4 lb. sweetened frozen raspberries, thawed and puréed Preheat oven to 350°F. Combine 1/2 cup sugar, cornstarch, water and raspberries in a heavy saucepan. Simmer over medium heat until sauce is thickened and clear. Stir in lemon juice and set aside to cool. Combine 1/2 cup flour, 1/2 cup sugar, baking powder, cinnamon and mace in a food processor or mixing bowl. Cut in half the butter until mixture resembles coarse meal. Add egg, milk and vanilla and mix until blended. Spread half the batter in an 8 inch baking pan. Spread raspberry filling evenly over batter. Spread remaining batter over filling. Combine remaining flour and sugar in a food processor or mixing bowl. Cut in remaining butter. Stir in almonds. Spread topping over cake. Bake 40-45 minutes or until tester comes out clean when inserted in center. Serve cake in a pool of raspberry purée. This recipe serves 8.
aluminum foil 2 ounces unsweetened chocolate 1/4 lb. semisweet chocolate 2 Tbs. unsalted butter 1/4 tsp. salt 1/2 tsp. vanilla extract 1 cup sugar 2 large eggs 1/4 cup all purpose flour, sifted 1/2 cup chopped almonds or pecans Preheat oven to 325°F. Line an 8 inch square baking pan with a 12 inch square piece of aluminum foil, shiny side up. Press into baking pan and lightly butter. Combine chocolates and butter in a heavy saucepan over very low heat. Whisk occasionally until melted and smooth. Remove from heat, stir in salt, vanilla and sugar. Stir in eggs one at a time until fully incorporated. Add flour and stir briefly until batter is smooth and shiny and pulls away from sides of pan. Stir in walnuts. Spread into prepared baking pan and bake about 40 minutes or until tester comes out clean when inserted in center. Cool in pan before cutting. This recipe serves 10.
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