8oz. White Chocolate, broken into small pieces
1/4 Cup Butter
1/2 Cup Sifted Confectioners Sugar
1 Egg Yolk
1 Cup Blanched Almonds, lightly toasted
Melt choc. and butter in the top of a double boiler over low heat. Stir constantly. Remove from heat. Add sugar, egg yolk and beat with an electric mixer until smooth. Transfer mixture to a shallow glass casserole dish. Cover and ref. for 1 hour. Shape mixture into 1-inch balls. Roll in almonds. Cover and ref. at least 8 hours. Serve truffles in miniature foil cups at room temp. Store in airtight container in ref.
Thursday, July 22, 2010
STRAWBERRY PUDDING FREEZE
1 Cup Cold Milk
1 Pack(4-serving size) Jell-O Vanilla Instant Pudding
1 3/4 Cups Cool Whip
1 Pint Strawberries, Sweetened and Mashed or 1 pack (10oz.) Frozen Strawberries, thawed and pureed
Pour milk into a bowl and add the pudding mix. Beat slowly until thick about 2 minutes. Blend in whipped topping and strawberries. Pour into 9-inch square pan and freeze until firm, about 4 hours or overnight.
1 Pack(4-serving size) Jell-O Vanilla Instant Pudding
1 3/4 Cups Cool Whip
1 Pint Strawberries, Sweetened and Mashed or 1 pack (10oz.) Frozen Strawberries, thawed and pureed
Pour milk into a bowl and add the pudding mix. Beat slowly until thick about 2 minutes. Blend in whipped topping and strawberries. Pour into 9-inch square pan and freeze until firm, about 4 hours or overnight.
STRAWBERRY SHORTCUT CAKE
1 Pound Cake
1 Pint Strawberries, sliced and sweetened
1 3/4 Cups Cool Whip
Cut the cake into 12 slices. Place 6 of the slices on a large serving plate or 6 individual dessert plates. Arrange half the strawberries on cake slices, spread with half the whipped topping. Repeat layers, ending with a dollop of whipped topping.
1 Pint Strawberries, sliced and sweetened
1 3/4 Cups Cool Whip
Cut the cake into 12 slices. Place 6 of the slices on a large serving plate or 6 individual dessert plates. Arrange half the strawberries on cake slices, spread with half the whipped topping. Repeat layers, ending with a dollop of whipped topping.
CREAM CHEESE BARS
1 Pack (10). Butterscotch Chips
1/2 Cup Butter or Marg.
2 Cups Graham Cracker Crumbs
1 Pack (8oz.) Cream Cheese
1 Can (14oz.) Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
1 Egg
1 Cup Chopped Pecans
Preheat the oven to 325. In a medium saucepan, melt the butterscotch chips and butter over low heat. Remove from the heat. Stir in the graham cracker crumbs and mix well. Reserve 2/3 cup mixture. Press the remainder firmly into the bottom of a buttered 13 x 9 ovenproof pan, making a uniform layer. In a large bowl, beat the cream cheese until light and fluffy. Beat in the condensed milk, vanilla, and egg and fold in the nuts. Pour into the prepared pan. Scatter the reserved crumb mixture evenly over the top. Bake 25-30 minutes or until the cake tester comes out clean. Cool at room temp. Then chill. Serve when chilled.
1/2 Cup Butter or Marg.
2 Cups Graham Cracker Crumbs
1 Pack (8oz.) Cream Cheese
1 Can (14oz.) Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
1 Egg
1 Cup Chopped Pecans
Preheat the oven to 325. In a medium saucepan, melt the butterscotch chips and butter over low heat. Remove from the heat. Stir in the graham cracker crumbs and mix well. Reserve 2/3 cup mixture. Press the remainder firmly into the bottom of a buttered 13 x 9 ovenproof pan, making a uniform layer. In a large bowl, beat the cream cheese until light and fluffy. Beat in the condensed milk, vanilla, and egg and fold in the nuts. Pour into the prepared pan. Scatter the reserved crumb mixture evenly over the top. Bake 25-30 minutes or until the cake tester comes out clean. Cool at room temp. Then chill. Serve when chilled.
CRUNCHY PAPRIKA CHICKPEAS
2 Cans ChickPeas, drained
3 Tablespoons Olive Oil
11/2 Teaspoons Coarse Salt
1 Teaspoon of Hot or Sweet Paprika
Preheat oven to 450. Drain and rinse the two cans of chickpeas. Pat dry with paper towels. Transfer to a rimmed baking sheet. Toss with the olive oil to coat. Spread in a single layer. Roast until deep brown and crispy, tossing occasionally 3 to 4 minutes. Sprinkle with 11/2 teaspoons coarse salt and the paprika. Roast 2 or 3 minutes more. Cool completely on a paper towel lined plate. Store in a air tight container at room temp. for up to 2 days.
3 Tablespoons Olive Oil
11/2 Teaspoons Coarse Salt
1 Teaspoon of Hot or Sweet Paprika
Preheat oven to 450. Drain and rinse the two cans of chickpeas. Pat dry with paper towels. Transfer to a rimmed baking sheet. Toss with the olive oil to coat. Spread in a single layer. Roast until deep brown and crispy, tossing occasionally 3 to 4 minutes. Sprinkle with 11/2 teaspoons coarse salt and the paprika. Roast 2 or 3 minutes more. Cool completely on a paper towel lined plate. Store in a air tight container at room temp. for up to 2 days.
WALDORF SALAD WITH YOUGURT DRESSING
1/4 Cup Low Fat Yougurt
1 Tablespoon Lemon Juice
1/2 Teaspoon Coarse Salt
1/4 Teaspoon Ground Pepper
1 Apple Cut into 1/2 Inch Pieces
1 Stalk Celery thinly sliced to make a 1/2 cup
1/2 Cup Halved Red Seedless Grapes
1/2 Cup Toasted Walnuts
Mix and add the dressing. Coat to toss all the ings. Ref. until ready to serve overnight. Serve on boston lettuce leaves.
1 Tablespoon Lemon Juice
1/2 Teaspoon Coarse Salt
1/4 Teaspoon Ground Pepper
1 Apple Cut into 1/2 Inch Pieces
1 Stalk Celery thinly sliced to make a 1/2 cup
1/2 Cup Halved Red Seedless Grapes
1/2 Cup Toasted Walnuts
Mix and add the dressing. Coat to toss all the ings. Ref. until ready to serve overnight. Serve on boston lettuce leaves.
CHOCOLATE CREAM SODA
1/4 Cup Half and Half
2 Tablespoons Chocolate Syrup
2/3 Cup Chilled Seltzer Water
In a tall glass stir together the half and half and choc. syrup. Stirring vigorously and add the seltzer water.
2 Tablespoons Chocolate Syrup
2/3 Cup Chilled Seltzer Water
In a tall glass stir together the half and half and choc. syrup. Stirring vigorously and add the seltzer water.
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