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Chocolate Chunk Bread Pudding
Recipe Type: Dessert
Serves: 2
Ingredients
  • 1 3/4 cups (1/2-inch) cubed Hawaiian sweet bread
  • 2/3 cup 2% reduced-fat milk
  • 2 tablespoons sugar
  • 1 1/2 tablespoons unsweetened cocoa
  • 1 tablespoon Kahlúa (coffee-flavored liqueur)
  • 1/2 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1 ounce semisweet chocolate, coarsely chopped
  • 2 tablespoons frozen fat-free whipped topping, thawed
Instructions
  1. Preheat oven to 350°.
  2. Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325°.
  3. Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
  4. Divide half of bread mixture evenly between 2 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with half of chocolate. Divide remaining bread mixture between ramekins; top with remaining chocolate.
  5. Place ramekins in an 8-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 35 minutes or until set. Serve each pudding warm with 1 tablespoon whipped topping.

Recipe Source from Cooking Light January 2003

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Almond Meringue Cake with Peaches
Recipe Type: Dessert
Prep time: 30 mins
Cook time: 1 hour 30 mins
Total time: 2 hours
Serves: 8
Ingredients
  • For the meringue
  • 4 ounces ground almonds or hazelnuts
  • 1 tablespoons cornstarch
  • 1/2 cup plus 1 tablespoon sugar
  • 4 egg whites
  • For the buttercream
  • 1/2 cup plus 2 tablespoons sugar
  • 4 egg yolks
  • 1 cup or 2 sticks butter, very soft
  • 1 teaspoon vanilla extract
  • For the top
  • 1 cup slivered almonds, toasted
  • 6 peaches, sliced
Instructions
  1. To make the cake: Preheat the oven to 275 degrees F.
  2. Line 2 baking sheets with parchment and draw on 2 (9-inch) circles. Cook’s Note: You could also do rectangles.
  3. In a small bowl, combine the ground almonds, cornstarch, and all but 2 tablespoons of the sugar. In a separate bowl, beat the whites to soft peaks, and then beat in the remaining sugar to make a stiff meringue. Fold in the almond mixture in 3 batches to combine thoroughly. Using a piping bag with a large tip, pipe the meringue onto the circles on the parchment. Bake until crisp and dry, about 1 1/2 hours.
  4. To make the buttercream: Heat the sugar with 1/3 cup plus 2 tablespoons water to dissolve, then boil to soft-ball stage, which is just before the syrup changes color (235 to 240 degrees F on a candy thermometer). Beat the egg yolks in a stand-up mixer, then, with the beaters running, quickly add the hot syrup in a thin stream. Continue beating until the mixture is cool and forms and thick mousse, about 5 minutes. Beat in the butter, gradually, and finally add the vanilla.
  5. To assemble the cake: Set a round of meringue on a serving plate. Spread over a quarter of the buttercream. Lay in a layer of sliced peaches. Spread the top layer with buttercream and set it on top of the first. Spread the remaining butter cream over the sides of the cake. Press the toasted almonds all around the sides. Arrange another layer of peach slices on top.

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Mixed Berry Cobbler
Recipe Type: Dessert
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 6
Ingredients
  • 1 cup Fresh or Frozen Raspberries
  • 1 cup Fresh or Frozen Blueberries
  • 2 cup Fresh or Frozen Sliced Strawberries
  • 1½ cup Sugar, divided
  • 1 cup All-purpose Flour
  • ½ tsp Baking Powder
  • ½ tsp Salt
  • 1 cup Milk
  • ½ cup Butter
Instructions
  1. Preheat oven to 375 degrees F. Combine raspberries, blueberries, and strawberries in med. bowl. Add 1/2 C sugar; mix gently. Set aside.
  2. Combine flour, remaining sugar, baking powder and salt in a med. bowl; mix well. Add milk; beat until smooth, about 2 min.
  3. Place butter in a med. baking dish in oven to melt butter; remove from oven. Spoon batter evenly over melted butter.
  4. Spoon berries over batter; do not stir. Bake for 20 min. or until golden brown. Serve cobbler warm or at room temperature.

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Watermelon Granita
Recipe Type: Dessert
Serves: 8
Ingredients
  • 8 cups seedless watermelon chunks, divided
  • 2 tablespoons honey
  • 2 tablespoons lime juice
  • 1/4 cup chopped fresh mint or basil (optional)
Instructions
  1. Place half of watermelon in a food processor and process until smooth. Pour into a 9×13-inch glass baking dish. Add remaining watermelon to the processor along with honey and lime juice and process until smooth. Pour into the baking dish, stir until combined, and place uncovered in the freezer. Freeze until ice begins to form around edges of pan, about 30 minutes. Rake with a fork to break up large ice clumps; return to freezer; continue stirring about every 30 minutes until all liquid is crystalized, about 3 hours total.
  2. Using a large fork, flake granita into bowls or into an airtight container to freeze up to 1 week. Serve garnished with mint or basil, if desired.

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La Rocca’s Cheesecake Replica Recipe
Recipe Type: Dessert
Ingredients
  • 9-inch springform pan
  • 8 ounces cream cheese
  • 1 cup granulated sugar
  • 16 ounces sour cream
  • 3 eggs
  • 1 teaspoon vanilla extract
Instructions
  1. Press in the bottom of the pan, your choice of crust; graham cracker, chocolate cookie crumb, or your favorite cookie recipe. Heat oven to 350 degrees F.
  2. Place softened cream cheese in a 5-quart bowl. Add sugar and blend well. Add 1 egg at a time, folding into mixture. Add sour cream. Blend well. Add vanilla extract. Pour the mixture into the springform pan, place in oven and bake for 30 minutes.
  3. When finished, turn oven off and let cake sit for another 30 minutes.
  4. Remove immediately and let sit until cake cools. Refrigerate 24 hours.
  5. Let your imagination take over and add any topping or decorations you desire.

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Strawberry White Chocolate Mousse
Recipe Type: Dessert
Serves: 7
Ingredients
  • 1 ½ pounds of strawberries
  • 2 Tbsp fresh lemon juice, divided
  • 8 ounces white chocolate, finely chopped
  • 1 ¼ teaspoon unflavored gelatin (about half a small envelope)
  • 2 cups heavy cream
  • 2 Tbsp powdered (confectioner’s) sugar
Instructions
  1. Clean and hull the strawberries. Starting with about half of the strawberries (3/4 pound), quarter them and purée them in either a blender or food processor. Then press the purée mixture through a fine sieve into a bowl. You want to end up with 1 cup of purée. Stir in 1 Tbsp of the lemon juice and set aside. With the remaining 3/4 pound or so of berries, slice as many as to fill up 2 cups, and set aside.
  2. Melt white chocolate in a double boiler, or a stainless steel bowl set over simmering water (make sure the simmering water doesn’t actually touch the bottom of the bowl.) Stir until smooth, set aside.
  3. Put ¼ cup of cool water into a small bowl. Sprinkle the gelatin powder over the water and let sit for 5 minutes.
  4. Stir ¼ cup of the cream and the 2 Tbsp of powdered sugar in a small saucepan, bring to a simmer over medium heat. Add the gelatin mixture and stir until the gelatin has dissolved. Pour into the bowl of melted chocolate, and stir until smooth. Whisk in 3/4 cup of the strawberry purée. Reserve the remaining ¼ cup of purée.
  5. Using an electric mixer, whip the remaining 1 3/4 cup of cream. (Note I usually use a blender to whip cream, but in this case an electric mixer or hand beater is preferred, you have better control over the amount of whipping.) Beat on medium-high speed until medium peaks form. Whisk one third of the whipped cream into the chocolate mixture. Using a large rubber spatula, gently fold the remaining whipped cream into the mixture. Refrigerate for 1 hour.
  6. Stir the remaining 1 Tbsp of lemon juice into the reserved sliced berries. Fold the sliced berries into the mousse. Spoon mousse into serving cups and refrigerate for at least another hour, preferably several hours, or even over night (cover with plastic wrap).
  7. When you are read to serve the mousse, pour a dollop of the reserved strawberry purée onto each serving. Add a few slices of strawberries as garnish.

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Pear Apple Cobbler
Recipe Type: Dessert
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Ingredients
  • 1-1?4 cup all-purpose flour
  • 1 teaspoon salt
  • 5 tablespoons plus 1 teaspoon light brown sugar, divided
  • 3 tablespoon unsalted butter
  • 2 tablespoon slivered toasted almonds
  • 2 Golden Delicious apples, peeled, cored, and cut into 3/4-inch pieces
  • 2 Bosc pears, peeled, cored, and cut into 3/4-inch pieces
  • 2 tablespoons raisins, soaked in hot water for 30 minutes and strained
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • Cooking spray
Instructions
  1. Preheat oven to 350 degrees F. Combine flour, salt, and 4 tablespoons sugar in a large bowl. Slice butter into 1-inch cubes and add to flour. Blend by hand or with a pastry cutter until mixture resembles coarse bread crumbs. Stir in almonds.
  2. Combine apples, pears, and raisins in a separate large bowl; add remaining sugar, cinnamon, and cloves. Coat a 9-inch square cake pan with cooking spray. Spread fruit in dish and cover with crumble mixture. Bake for 40 minutes or until golden brown.

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Mixed Berry Gazpacho with Basil
Recipe Type: Dessert
Serves: 4
Ingredients
  • 3 cups mixed berries (about 1 pound); if using strawberries, cut into 1/2″ pieces
  • 2 tablespoons sugar
  • 1 tablespoon fresh orange juice
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon fresh lime juice
  • 1 sprig basil, torn into pieces, plus small leaves for garnish
  • Extra-virgin olive oil (for drizzling)
  • Freshly ground black pepper
  • Vanilla ice cream
Instructions
  1. Combine first 6 ingredients and basil sprig in a medium heatproof bowl; toss to coat. Cover with plastic wrap. Place over a large saucepan of simmering water; cook for 10 minutes.
  2. Let cool for 15 minutes. Chill until cold, about 4 hours. DO AHEAD: Berry gazpacho can be made 1 day ahead. Keep chilled.
  3. Divide fruit and juices among bowls; drizzle with oil, garnish with basil leaves and pepper, and top with a scoop of ice cream.

Recipe Source – Bon Apetit, July 2012

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Chocolate Covered Strawberries
Recipe Type: Dessert
Prep time: 15 mins
Total time: 15 mins
Serves: 24
Ingredients
  • 16 ounces milk chocolate chips
  • 2 tablespoons shortening
  • 1 pound fresh strawberries with leaves
Instructions
  1. Insert toothpicks into the tops of the strawberries.
  2. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
  3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

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Funnel Cake
Recipe Type: Dessert
Serves: 8
Ingredients
  • 2 eggs
  • 1 cup milk
  • 1 cup water
  • 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • Oil (for deep-fat frying)
  • Confectioners’ sugar
Instructions
  1. In a mixing bowl, beat eggs. Add milk, water and vanilla extract; mix well. Combine flour, sugar, baking powder and salt; beat into egg mixture until smooth.
  2. In an electric skillet or deep-fat fryer, heat oil to 375 degrees F.
  3. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup of batter into the funnel. Holding the funnel several inches above the skillet, release your finger and move the funnel in a spiral motion until all the batter is released (scraping with a rubber spatula if needed). Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners’ sugar and serve warm.

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