Bananas Foster over Puff Pastry

Even better than the classic version, this Bananas Foster is served over a round of flaky pastry and decorated with a spoon of cinnamon-spiked sour cream.

Prep Time: 40 Min
Cook Time: 10 Min
Ready In: 50 Min

Yields 6 servings


Ingredients:

1 sheet Pepperidge Farm® Puff Pastry
6 medium bananas, peeled
1/2 cup packed brown sugar
1/4 cup rum
2 tablespoons butter or margarine
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 cup sour cream
1 tablespoon packed brown sugar


Directions:

1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 425 degrees F.

2. Unfold pastry sheet on lightly floured surface. Trim pastry to make 9-inch circle. Place on baking sheet. Bake 10 min. or until golden. Remove from baking sheet and cool on wire rack.

3. Cut bananas in half lengthwise and then crosswise into slices.

4. Mix 1/2 cup brown sugar, rum, butter, lemon juice and cinnamon in skillet. Heat to a boil. Cook and stir until mixture thickens, about 2 min. Add bananas and toss to coat.

5. Mix sour cream and remaining brown sugar. Spoon banana mixture over pastry. Top with sour cream mixture. Cut into wedges.


Substitution: 1 tablespoon of rum extract can be used in place of 1/4 cup rum.

Baking Tips: Chocolate Chip Cookies

Always add the chocolate morsels last to the mix. It's best when they are very cold. Just barely stir the morsels in - don't over mix.

Cream the shortening and sugar well. All the rest of the ingredients can be just mixed in, but proper creaming of the shortening and sugar is important.

Make sure that your baking pans are cool between cookie batches.

Substitute cherry flavored morsels for 1/2 of the chocolate morsels for a new taste treat.

Drop your cookies extra thick (use an ice cream scoop), flatten the top a little, then place the cookie sheet in the refrigerator for twenty minutes. Take the sheet from the refrigerator and bake at 375 degrees until the cookie's edges are slightly brown and you will have a soft centered delight.

Warm cookies always taste better than cold ones. Heat releases the flavor of chocolate and nuts. Try warming cookies in your microwave oven for a few seconds or in a 300 degree oven for about 5 minutes.

Chocolate Walnut Strudel

A dense chocolate and walnut filling rolled up with Puff Pastry - so simple, yet sure to satisfy any chocoholic. Serve with a puff of whipped cream.

Prep Time: 55 Min
Cook Time: 35 Min
Ready In: 1 Hr 30 Min

Yields 8 servings


Ingredients:

1 sheet Pepperidge Farm® Puff Pastry
1 egg
1 tablespoon water
4 (1 ounce) squares semi-sweet chocolate
2 tablespoons milk
1 tablespoon butter or margarine
1/2 cup chopped walnuts
Confectioners' sugar


Directions:

1. Thaw pastry sheet at room temperature 40 minutes. Preheat oven to 375 degrees F. Mix egg and water.

2. Place chocolate, milk and butter in large microwave-safe bowl. Microwave on HIGH for 1 1/2 minutes or until chocolate is almost melted, stirring halfway through heating. Stir until smooth.

3. Unfold pastry on lightly floured surface. Roll into 16x12-inch rectangle. Spread chocolate mixture on pastry to within 1 1/2 inches of edges. Sprinkle walnuts over chocolate. Starting at short side, roll up like a jelly roll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture.

4. Bake 35 minutes or until golden. Cool on baking sheet on wire rack at least 30 minutes. Sprinkle with confectioners' sugar. Slice and serve warm.


Tip: To decorate strudel, thaw and roll out remaining pastry sheet to 12-inch square. Cut into desired shapes using cookie cutter. Press shapes onto top of strudel and brush with egg mixture. Bake as directed.

Apple Squares

Apples, nuts, and cinnamon make these bars a delicious dessert or treat.


Ingredients:

1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup chopped apple
1/2 cup finely chopped walnuts
2 tablespoons white sugar
2 teaspoons ground cinnamon


Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside.

2. In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.

3. Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.

Homemade Cranberry Spice Granola Bars

These keep in the fridge for a week or two. You can also keep them out on the counter since it’s not too warm out.


Ingredients:

1 tsp. butter
1/2 cup slivered almonds
1 1/2 cups pecan halves
1 cup dried sweetened cranberries
1 1/2 cups rolled oats
1 1/2 cups brown rice crisp cereal (sold at Whole Foods and other “natural” stores, or substitute Rice Krispy cereal)
3/4 cup brown rice syrup (sold at Whole Foods and other “natural” stores)
1/4 cup Grade B maple syrup
1/2 tsp. salt
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. freshly ground nutmeg
1/4 tsp. ground cardamom
pinch ginger


Directions:

1. Preheat the oven to 325°. Spread the almonds and pecans on a cookie sheet and toast them in the oven for 6 – 8 minutes, or until they start to brown a bit.

2. In the meantime, grease a 9 x 13 baking dish with the butter and set aside. Now, mix the oats, rice cereal, cranberries and toasted almonds and pecans in a big bowl.

3. In a small saucepan, heat the syrups, salt, cinnamon, nutmeg, cardamom, ginger and vanilla extract over medium-high heat, stirring to avoid burning. Once the syrups come to a light boil, continue to cook for an additional 3 – 5 minutes until the syrup begins to thicken, then pour it over the oats and nuts. Mix everything together so that the syrup evenly coats everything in the bowl.

4. While it’s still warm, pour the contents of the bowl into your prepared baking dish. Using a rubber spatula, pat everything down so it’s nice and compacted. I like to place some parchment or aluminum paper over the top and really press down so that the bars don’t break apart when you eat them.

5. Let cool to room temperature. You can also put them in the fridge for a bit since this’ll make cutting easier. Cut them into square or rectangles as you please.

Makes about 18 granola bar-sized bars.

S'mores Crumb Bars

With these S'mores Crumb Bars, you don't need to go camping in order to enjoy the delicious taste of S'mores. These will be a hit wherever you serve them!


Ingredients:

3 cups graham cracker crumbs
3/4 cup butter or margarine, melted
1/3 cup sugar
3 cups miniature marshmallows
2 cups semisweet chocolate chips


Directions:

1. Combine the crumbs, butter and sugar; press half into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with marshmallows and chocolate chips. Top with remaining crumb mixture; press firmly.
2. Bake at 375 degrees F for 10 minutes.
3. Remove from the oven and immediately press top firmly with spatula. Cool completely. Cut into bars.

Brownie Biscotti

An easy, chocolate version of an Italian favorite.

Ingredients:

1/3 cup butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts
1 egg yolk, beaten
1 tablespoon water


Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.
3. Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.
4. Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.
5. Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.

Easy Sugar Cookies

This recipe for sugar cookies is quick and easy. With a prep time of 15 minutes and cooking time of only 10 minutes, these will be ready to enjoy in less than 30 minutes.


Ingredients:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract


Directions:
1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. Makes 4 dozen cookies.

Wedding Cake with Blackberries and Roses

We wanted to make a cake that would look wonderful, taste great, but still be manageable. The layers are a basic pound cake, and the frosting is a simple cream-cheese variation. Sandwiched between the layers is store-bought jam.

We know the thought of freezing your showpiece layers can be a little scary. We've tested several, however, and want to emphasize that it’s infinitely better to freeze the layers up to one month (don't refrigerate them) than to have them dry out at room temperature.

Finally, you'll need some sort of base for the assembled cake. This can be anything from a very large platter to a piece of wood covered with tulle.

Important: Two separate batches of the following batter are required in this recipe. You'll need twice the quantity of the batter ingredients below, but do not double when mixing the ingredients.


Ingredients:

For each batch of batter:
12 large eggs
3/4 cup milk
2 tablespoons vanilla
1 1/2 teaspoons salt
6 cups cake flour (not self-rising)
6 sticks unsalted butter (1 1/2 pounds), softened
3 cups sugar

For assembly:
4 cups lemon syrup
2 1/3 cups rose hip, rose fruit, or seedless blackberry jam (about 3 jars, 12 ounces each)
Cream-cheese frosting
8 (1/2-pint) containers blackberries (about 8 cups)

Special equipment:
1 (12- by 2-inch) cake pan
1 (9- by 2-inch) cake pan
1 (6- by 2-inch) cake pan
2 packages Magi-Cake or homemade foil strips
1 (12-inch) serrated knife
4 (11-inch) cardboard rounds
4 (8-inch) cardboard rounds
4 (6-inch) cardboard rounds, trimmed to 5-inch rounds
1 medium-size piping bag and 3/16-inch plain tip
Cake base or large platter
5 (8-inch) plastic straws
Cake-decorating turntable (optional but very helpful)

Garnish: petals from 3 large organic and nontoxic roses and blackberries (optional)


Directions:


Bake cake layers:
Preheat oven to 350°F. Grease cake pans and line bottom of each with a round of wax paper. Grease paper and dust pans with flour, knocking out excess. Wet Magi-Cake strips and fasten around each pan.

Whisk together eggs, milk, and vanilla. Whisk salt into flour in another bowl. Beat butter (it should be room temperature) with sugar in a 5-qt. standing electric mixer on medium speed until light and fluffy, about 5 minutes. Add flour and egg mixture alternately in 3 batches, ending with egg mixture and beating on low speed just until incorporated.

Divide batter among pans so each is filled to 1 inch from top. (If you have a wall oven or other small oven, see cooks' notes, below.) Bake in upper and lower thirds of oven, with 12-inch pan on upper rack, 20 minutes. Gently turn pans in place so that part of cake that was toward back of oven now faces front and bake cakes until a tester comes out of each with a few crumbs adhering, 10 to 20 minutes more, depending on cake size. Transfer each cake as done to a rack to cool. Cool cakes slightly (9-inch and 6-inch cakes for 10 minutes; 12-inch cake for 20 minutes) and invert onto racks, peeling off paper. Turn cakes right side up and cool completely.

Clean pans. Make second batch of batter; bake and cool cakes in same manner.

Assemble cake:
Work with 12-inch cakes first. Trim top of each with long serrated knife to make level, then cut cakes horizontally in half. Put each 12-inch layer, cut side up, on an 11-inch cardboard round. Brush cut sides generously with syrup. Stir jam until smooth and spread about 2/3 cup on a 12-inch layer. Invert another 12-inch layer (with cardboard), cut side down, onto jam. Discard top cardboard round and spread about 2 1/2 cups frosting on top. Sprinkle with 1 layer of blackberries to cover frosting. (If berries are 1 inch or larger, halve them lengthwise.) Slide the third 12-inch layer, syrup side up, onto berries, discarding cardboard, and press gently. Spread about 1/2 cup jam on layer and invert the last 12-inch layer (with cardboard), cut side down, onto jam, then discard cardboard.

Spoon 2 cups frosting onto 12-inch tier and cover cake with a thin coating. (This is called crumb-coating. It tamps down any loose crumbs to keep them out of the top layer of frosting and fills in any crevices.) Chill 12-inch tier while working on remaining tiers.

Trim and halve 9-inch cakes similarly and put on 8-inch rounds. Brush cut sides generously with syrup. Assemble and crumb-coat 9-inch tier in same manner (use about 1/3 cup jam and 1 1/4 cups frosting between layers; crumb-coat with about 1 1/2 cups frosting). Chill 9-inch tier.

Repeat procedure to make 6-inch tier (use about 2 1/2 tablespoons jam and about 3/4 cup frosting between layers; crumb-coat with about 3/4 cup frosting) and chill until firm.

Reserve 2 cups frosting for piping. Place 12-inch tier on cake base (preferably on a cake turntable) and frost. Then frost remaining tiers. Chill frosted tiers (do not stack) at least 4 hours.

Cut 3 straws in half and insert 1 straw piece in center of 12-inch tier all the way to bottom. Insert remaining 5 straw pieces in a circle about 1 1/2 inches from center straw and trim straws level with top of tier. (Straws support tiers.) Carefully put 9-inch tier (still on cardboard) in center of bottom tier. Cut remaining 2 straws in half and insert into middle tier in similar manner, with 1 straw piece in center and remaining 3 straw pieces in a circle around it. Carefully put 6-inch tier (still on cardboard) on top, in center of middle tier.

Fill in any gaps between tiers and any imperfections with frosting and transfer the remainder to pastry bag fitted with 3/16-inch tip. Pipe a decorative border around the bottom edge of each tier. Save remaining frosting for touch-ups—just in case.

Cake should come to room temperature before serving (it may stand at cool room temperature about 6 hours). Garnish cake with roses and serve slices with blackberries.

Cooks' notes:

·Cake layers may be baked and frozen, wrapped well in foil and sealed in plastic bags, up to a month ahead. Thaw wrapped layers a day before assembling the cake.
·If you can't fit the entire assembled cake on its base into your refrigerator, a good place to stop is after assembling and crumb-coating the 3 tiers but before stacking them together. Go to that point 1 day ahead and keep the tiers chilled. Cover each loosely with plastic wrap once the frosting is set. (No smelly things in the fridge, please!) After frosting the tiers, chill them overnight.
·Some of our ovens are wall ovens, which tend to be small (ours are about 19 inches wide, 15 inches high, and 17 1/2 inches deep). We found that the cakes cooked more evenly when we cooked the 12-inch cake alone on the middle rack, then the 6-inch and 9-inch together on the middle rack. If you do this, fill all the pans at the same time but leave the 2 smaller cakes at room temperature while baking the 12-inch.

Toffee Squares

Ingredients:

Crust
1 cup (2 sticks) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour

Topping
7 to 8 ounces milk chocolate, broken into pieces, or 1 1/2 cups milk chocolate chips
1 cup chopped almonds, toasted


Directions:

1. Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment.

2. Prepare the crust. In a large bowl, with an electric mixer, beat together the butter and sugar on medium speed until light, about 2 minutes. Beat in the egg yolk, vanilla, and salt. On low speed, gradually beat in the flour just until mixed. The dough will be stiff. Pat the dough evenly over the bottom of the baking pan.

3. Bake in the center of the oven until pale gold on top, about 20 minutes.

4. Remove the pan from the oven and scatter the chocolate pieces evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a knife, spread the chocolate evenly over the crust. Sprinkle evenly with the almonds.

5. Let cool completely in the pan on a wire rack. Using a sharp knife, cut into small squares, then carefully remove from the pan with a small offset spatula or an icing spatula.

Lemon Lemon Loaf

Ingredients:

FOR THE LEMON CAKE:
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
8 large eggs, at room temperature
1/4 cup grated lemon zest (from about 4 lemons)
1/4 cup fresh lemon juice
2 cups (4 sticks) unsalted butter, melted and cooled
1/2 cup sour cream, at room temperature
2 teaspoons pure vanilla extract

FOR THE LEMON SYRUP:
1/3 cup fresh lemon juice
1/3 cup sugar

FOR THE LEMON GLAZE (OPTIONAL):
2 cups confectioners' sugar, sifted, or more if needed
4 to 6 tablespoons fresh lemon juice


Directions:

MAKE THE LEMON CAKES:
Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.

Sift both flours, baking powder, baking soda, and salt together in a medium bowl.

Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.

Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.

Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Let cool in the pans for 15 minutes.

MEANWHILE, MAKE THE LEMON SYRUP:
In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.

Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.

Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.

(The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)

IF YOU LIKE, MAKE THE LEMON GLAZE:
In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.

BAKEING NOTE: For zesting purposes, we always recommend using an organic fruit, free of chemicals or pesticides that might reside deep in the rind.

Chocolate-Banana Cake with Walnuts

Ingredients:

1 cup whole-wheat flour
1 cup unbleached all-purpose flour
3/4 cup Splenda Sugar Blend for Baking
1/2 cup unsweetened cocoa powder
2 teaspoon baking soda
4 large overly ripe bananas, mashed
1/2 cup plain lowfat yogurt
2 egg whites
2 teaspoon vanilla extract
3/4 cup walnuts, chopped
Vegetable-oil cooking spray

Frosting:
1 cup lowfat milk
3/4 cup Splenda Sugar Blend for Baking
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
1 tablespoon butter
2 teaspoon vanilla extract


Directions:

Preheat oven to 350°F. Combine flours, Splenda, cocoa, and baking soda. Add bananas, yogurt, egg whites, vanilla, and 1/2 cup walnuts. Stir. Coat a 9" x 13" cake pan with cooking spray. Pour batter into pan, spreading evenly. Bake about 35 minutes. Cool. Raise oven to 375°F. Toast remaining 1/4 cup walnuts 6 minutes. To make frosting, pour 1/4 cup milk into a medium saucepan over medium heat. Stir in Splenda, cocoa, and cornstarch. Slowly add remaining 3/4 cup milk and bring to a low boil, stirring continuously until thick. Remove from heat and stir in butter and vanilla. Cool and spread over cake. Sprinkle walnuts over cake.

Apple Tarts with Vanilla Ice Cream

Easily made with puff pastry, these light, thin apple tarts provide just the right amount of dessert. The skins get added to the syrupy glaze, enhancing the tarts with a bit of sweetness and the faintest blush of pink.


Ingredients:

6 Gala apples (preferably red; 2 3/4 pounds)
1/2 cup water
1/2 cup sugar
1/2 vanilla bean, split lengthwise
1 (17 1/4-oz) package frozen puff pastry sheets, thawed
All-purpose flour for dusting
1 1/2 tablespoons unsalted butter, melted

Special equipment: parchment paper
Accompaniment: vanilla ice cream


Directions:

Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment paper.

Peel apples, reserving skins. Stir together water and 6 tablespoons sugar in a 1-quart heavy saucepan, then scrape in seeds from vanilla bean and add pod. Add reserved apple skins and bring to a boil, stirring until sugar is dissolved. Remove from heat and let stand 10 minutes. Pour through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.

Roll out 1 pastry sheet into a 10-inch square on a lightly floured surface with a lightly floured rolling pin, then cut in half and transfer to 1 of baking sheets. Repeat with remaining pastry sheet, transferring to second baking sheet.

Halve apples lengthwise, then core with a melon-ball cutter or a small spoon and cut crosswise into very thin slices (1/8 inch thick or less), keeping apple halves intact. Fan apple slices slightly, keeping apple shape, then arrange 3 halves in a row on each piece of pastry, leaving a 2/3-inch border on all sides.

Brush border lightly with syrup and fold over about 1/3 inch to touch edges of apples. Crimp edges with a fork, then brush apples and edges of pastry with syrup (reserve remaining syrup). Brush apples completely with melted butter, then sprinkle evenly with remaining 2 tablespoons sugar.

Bake tarts in upper and lower thirds of oven 20 minutes, then switch position of sheets and reduce oven temperature to 375°F. Bake tarts until edges are golden, 15 to 20 minutes more. (If pastry edges aren't browning evenly, rotate tarts 180 degrees on sheets halfway through baking.)

While tarts bake, boil remaining syrup over moderate heat until reduced to about 1/4 cup, 30 seconds to 1 minute.

Let tarts stand 5 minutes, then brush warm apples with remaining syrup.

Cooks' Notes:

•Tarts can be assembled (but not sprinkled with sugar or baked) 1 day ahead and chilled, covered. Sprinkle apples with sugar just before baking.

•Tarts can be baked 4 hours ahead and kept, uncovered, at room temperature.

Vanilla Panna Cotta with Raspberry Sauce

Try this easy recipe for creamy panna cotta served with a simple raspberry sauce.

Ingredients:

Panna Cotta:

3 gelatine leaves
250ml/9fl oz milk
250ml/9fl oz double cream
1 vanilla pod, split lengthways, seeds scraped out
25g/1oz sugar

Raspberry Sauce:

175g/6oz sugar
175ml/6fl oz water
splash cherry liqueur
350g/12oz raspberries

Garnish:
4 sprigs fresh mint
icing sugar, to dust


Directions:

1. For the panna cotta, soak the gelatine leaves in a little cold water until soft.
2. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer.
3. Remove the vanilla pod and discard.
4. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
5. Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
6. For the sauce, place the sugar, water and cherry liqueur into a pan and bring to the boil.
7. Reduce the heat and simmer until the sugar has dissolved.
8. Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.
9. Pass the sauce through a sieve into a bowl and stir in the remaining fruit.
10. To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar

Chocolate Fudge Cheesecake

Prep: 30 min.; Bake: 1 hr., 15 min.; Chill: 8 hrs.

YIELD: Makes 2 (9-inch) cheesecakes

Ingredients:

1/2 cup toasted, chopped pecans
4 (1-ounce) unsweetened chocolate baking squares
1 cup butter, softened
2 cups sugar
4 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup semisweet chocolate morsels
4 (8-ounce) packages cream cheese, softened
1 3/4 cups sugar
7 large eggs
2 teaspoons vanilla
2 Chocolate Glaze
Garnishes: fresh mint sprigs, sliced strawberries


Directions:

Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.

Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans.

Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.

Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.

Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.

Chocolate Glaze

YIELD: Makes about 2 cups

Ingredients:

1 (12-ounce) package semisweet chocolate morsels
1/2 cup whipping cream


Directions:

Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.

Cucina Rustica's Chocolate Trio Torte

A chocolate lover's dream come true, Cucina Rustica's torte combines smooth layers of creamy bittersweet, milk and white chocolate mousse on top of a rich chocolate cookie crust. It's divine and dangerous, all at the same time.


Total time: 1½ hours, plus time for the layers to set up

Servings: 16 to 20

Note: Adapted from a recipe by Linda Dompkowski of Cucina Rustica in Sedona, Ariz. This recipe calls for a 9-inch springform pan and clear (3-inch to 4-inch) cake collars (parchment paper can be substituted for the cake collars). Cake collars are generally available at baking supply and cooking stores. The restaurant suggests saving some of the mousse to use as a garnish for the final torte, using it to pipe rosettes; we garnished the torte in the picture with chocolate shavings.



Chocolate cookie crust

Ingredients:
3 cups chocolate cookie crumbs (from 2½ to 3 dozen chocolate graham cracker sandwich cookies, crumbled)
1/2 cup (1 stick) butter, melted


Directions:
1. Prepare the pan. Very lightly butter the bottom and sides of the pan. Line the bottom of the pan with parchment paper and the sides with the cake collars or parchment paper.

2. In a medium bowl, combine the chocolate cookie crumbs and melted butter. Using a spatula or your hands, work the butter and crumbs until well-combined.

3. Press the cookie mixture into the base of the pan, pressing it firmly to the base. Smooth around the base of the pan with the back of a spoon to form a level crust, and brush any spare crumbs from the sides of the pan. Place the pan in the freezer until ready to add a layer of mousse.


Bittersweet chocolate mousse assembly

Ingredients:
1 3/4 cups heavy cream, divided
1 1/2 teaspoons powdered gelatin
1/4 cup very cold water
8 ounces bittersweet chocolate, finely chopped
Prepared chocolate cookie crust

Directions:
1. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat 1¼ cups of the heavy cream to very soft peaks. Place the bowl in the refrigerator until needed.
2. In a medium bowl, sprinkle the gelatin over the cold water to soften. Set the mixture aside for several minutes until all of the gelatin is softened.
3. Place the gelatin bowl over a larger pot of simmering water (a double boiler) and heat until the gelatin melts into the water. Remove the double boiler from the stove and set aside.
4. Place the chocolate in a large bowl.
5. Pour the remaining one-half cup cream into a medium, heavy-bottom saucepan and scald over high heat. Continue to heat until the cream really begins to bubble, then remove from heat and pour the cream over the chocolate. Set the mixture aside for several minutes to allow the cream to begin to melt the chocolate, then begin to whisk the cream into the chocolate.
6. Whisk the chocolate for several minutes until it is completely melted and combined with the cream and the cream has cooled. Whisk in the gelatin mixture until smooth and creamy, then gently fold in the lightly whipped cream until evenly combined.
7. Pour the mousse over the chocolate cookie crust and return to the freezer to set up the mousse.



Milk chocolate mousse assembly

Ingredients:
1 3/4 cups heavy cream, divided
1 1/2 teaspoons powdered gelatin
1/4 cup very cold water
8 ounces milk chocolate, finely chopped
Prepared chocolate cookie crust with set bittersweet mousse layer

Directions:
1. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat 1¼ cups of the heavy cream to very soft peaks. Place the bowl in the refrigerator until needed.
2. In a medium bowl, sprinkle the gelatin over the cold water to soften. Set the mixture aside for several minutes until all of the gelatin is softened.
3. Place the gelatin bowl over a larger pot of simmering water (a double boiler) and heat until the gelatin melts into the water. Remove the double boiler from the stove and set aside.
4. Place the chocolate in a large bowl.
5. Pour the remaining one-half cup cream into a medium, heavy-bottom saucepan and scald over high heat. Continue to heat until the cream really begins to bubble, then remove from heat and pour the cream over the chocolate. Set the mixture aside for several minutes to allow the cream to begin to melt the chocolate, then begin to whisk the cream into the chocolate.
6. Whisk the chocolate for several minutes until it is completely melted and combined with the cream and the cream has cooled. Whisk in the gelatin mixture until smooth and creamy, then gently fold in the lightly whipped cream until evenly combined. This mousse will be much softer in texture than the bittersweet mousse. Don't worry, it will firm up as it sets in the freezer.
7. Pour the milk chocolate mousse over the bittersweet chocolate mousse and return to the freezer to set up. Be careful to freeze until the milk chocolate is set up before adding the white chocolate mousse, otherwise, the white chocolate mousse might break through the milk chocolate mousse, ruining the layers.


White chocolate mousse and final assembly

Ingredients:
1 3/4 cups heavy cream, divided
1 1/2 teaspoons powdered gelatin
1/4 cup very cold water
8 ounces white chocolate, finely chopped
Prepared chocolate cookie crust with set bittersweet and milk chocolate mousse layers

Directions:
1. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat 1¼ cups of the heavy cream to very soft peaks. Place the bowl in the refrigerator until needed.
2. In a medium bowl, sprinkle the gelatin over the cold water to soften. Set the mixture aside for several minutes until all of the gelatin is softened.
3. Place the gelatin bowl over a larger pot of simmering water (a double boiler) and heat until the gelatin melts into the water. Remove the double boiler from the stove and set aside.
4. Place the chocolate in a large bowl.
5. Pour the remaining one-half cup cream into a medium, heavy-bottom saucepan and scald over high heat. Continue to heat until the cream really begins to bubble, then remove from heat and pour the cream over the chocolate. Set the mixture aside for several minutes to allow the cream to begin to melt the chocolate, then begin to whisk the cream into the chocolate.
6. Whisk the chocolate for several minutes until it is completely melted and combined with the cream and the cream has cooled. Whisk in the gelatin mixture until smooth and creamy, then gently fold in the lightly whipped cream until evenly combined. Like the milk chocolate mousse, this mousse will be much softer in texture than the bittersweet mousse. Don't worry, it will firm up as it sets in the freezer.
7. Pour the white chocolate mousse over the milk chocolate mousse and return to the freezer. Freeze the completed torte until completely set before unmolding.



Nutritional Information:
Each of 20 servings: 515 calories; 5 grams protein; 33 grams carbohydrates; 2 grams fiber; 42 grams fat; 25 grams saturated fat; 106 mg cholesterol; 21 grams sugar; 163 mg sodium.

Chocolate Decadence

The simplicity of this dessert belies its sumptuousness. It uses ingredients you're likely to have on hand. The easy procedure requires no mixer. If you don't have 2-ounce ramekins, you can make the dessert in a regular-sized muffin pan.


YIELD: 4 servings


Ingredients:

Cooking spray
1/2 cup plus 3 tablespoons sugar
1/4 cup 2% reduced-fat milk
2 tablespoons plus 2 teaspoons unsweetened cocoa
1 1/2 tablespoons butter
1/2 ounce unsweetened chocolate, chopped
5 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg white
8 teaspoons semisweet chocolate chips


Directions:

Preheat oven to 350°.

Lightly coat 4 (2-ounce) ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside.

Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes.

Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake at 350° for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.

Vanilla Bean Pudding

Vanilla beans can be expensive, but their superior flavor is worth the investment. Substitute vanilla paste or one teaspoon real vanilla extract if necessary. Stir extract in with the butter.


YIELD: 6 servings (serving size: 1/2 cup)


Ingredients:

2 1/2 cups 2% reduced-fat milk
1 vanilla bean, split lengthwise
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup half-and-half
2 large egg yolks
4 teaspoons butter


Directions:

Place milk in a medium, heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Bring to a boil.

Combine sugar, cornstarch, and salt in a large bowl, stirring well. Combine half-and-half and egg yolks, stirring well. Stir egg yolk mixture into sugar mixture. Gradually add half of hot milk to sugar mixture, stirring constantly with a whisk. Return hot milk mixture to pan; bring to a boil. Cook 1 minute, stirring constantly with a whisk. Remove from heat. Add butter, stirring until melted. Remove vanilla bean; discard.

Spoon pudding into a bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding cools, stirring occasionally. Cover surface of pudding with plastic wrap; chill.

Peanut Butter Pudding Variation: Omit vanilla bean, salt, and butter; stir in 1/4 cup reduced-fat creamy peanut butter after custard is cooked. Yield: 6 servings (serving size: about 1/2 cup).

Raspberry-Almond Torte with Chocolate Ganache

A torte is a cake enriched with nuts and often layered with jam. Almond paste is a mixture of ground almonds and sugar. Look for it in the baking aisle of most supermarkets.

YIELD: 12 servings (serving size: 1 torte slice and 1 tablespoon raspberry mixture)


Ingredients:

Cake:
Cooking spray
6 tablespoons butter, softened
2 tablespoons almond paste
1 cup granulated sugar, divided
3 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt
4 large egg whites

Filling:
1/4 cup fresh lemon juice
1 (10-ounce) jar seedless raspberry preserves
1/2 cup powdered sugar, sifted

Ganache:
1/2 cup granulated sugar
1/4 cup unsweetened cocoa
1/3 cup fat-free milk
1 (4-ounce) bar semisweet chocolate, chopped


Directions:

Preheat oven to 350°.

Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with parchment paper. Coat parchment paper with cooking spray.

To prepare cake, place butter and almond paste in a large bowl; beat with a mixer at medium speed 2 minutes or until blended. Add 1/2 cup granulated sugar, beating until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring with a whisk. Add flour mixture to butter mixture, beating just until combined.

Place the egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into batter; pour batter into prepared pan.

Bake at 350° for 18 minutes or until cake springs back when touched lightly. Cool. Invert cake onto a wire rack. Remove parchment paper. Cut cake into 4 (10 x 3 3/4-inch) rectangles.

To prepare filling, combine juice and raspberry preserves, stirring with a whisk. Add powdered sugar, stirring until smooth. Reserve 3/4 cup raspberry mixture. Place 1 cake rectangle on a cake platter; spread with 1/4 cup raspberry mixture, leaving a 1/4-inch border. Repeat procedure with remaining cake and 1/2 cup raspberry mixture, ending with cake.

To prepare ganache, combine 1/2 cup granulated sugar, cocoa, and milk in a medium saucepan over medium heat; bring mixture to a boil, stirring frequently. Cook 1 minute, stirring constantly. Remove from heat, and add chocolate, stirring until smooth. Spread ganache evenly over top and sides of cake; let stand 20 minutes or until set. Serve reserved raspberry mixture with torte.


Nutritional Information:

Amount per serving
Calories: 313
Calories from fat: 30%
Fat: 10.3g
Saturated fat: 5.7g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 0.5g
Protein: 4.7g
Carbohydrate: 52.5g
Fiber: 1.6g
Cholesterol: 69mg
Iron: 2.1mg
Sodium: 149mg
Calcium: 69mg

Blueberry-Peach Galettes

The recipe makes two galettes, so guests can have a piece for dessert and one to take home. If you use fresh peaches, a lot of juice will ooze out, but it won't ruin your crust.


YIELD: 2 galettes, 16 servings (serving size: 1 wedge)


Ingredients:

1 (15-ounce) package refrigerated pie dough (such as Pillsbury)
6 cups fresh or frozen peeled and sliced peaches, thawed
1 cup fresh or frozen blueberries, thawed
1/4 cup sugar
2 tablespoons apricot preserves, melted and divided
1 tablespoon turbinado or granulated sugar


Directions:

Preheat oven to 425°.

Line a baking sheet with foil or parchment paper. Roll 1 dough portion into a 12-inch circle; place on foil. Combine peaches, blueberries, and 1/4 cup sugar. Arrange half of peach mixture in center of dough, leaving a 3-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover peach mixture). Brush half of melted preserves over peach mixture and edges of dough.

Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove galette from oven); bake an additional 20 minutes or until lightly browned. Repeat procedure with remaining dough, peach mixture, and preserves. Sprinkle with 1 tablespoon of sugar. Serve warm or at room temperature. Cut each galette into 8 wedges.


Nutritional Information:

Amount per serving
Calories: 232
Calories from fat: 29%
Fat: 7.6g
Saturated fat: 1.9g
Monounsaturated fat: 3.3g
Polyunsaturated fat: 2g
Protein: 2.1g
Carbohydrate: 40.6g
Fiber: 2.8g
Cholesterol: 0.0mg
Iron: 1mg
Sodium: 124mg
Calcium: 6mg

Cookie Baking Tip #6

Use cooled baking sheets.

Cool baking sheets between batches before reusing; wipe the surface of each with a paper towel.

Cookie Baking Tip #5

Make a better bar.

To make brownies and bar cookies, line a baking pan with heavy-duty aluminum foil; allow several inches to extend over the sides. Lightly grease the foil. Spread the batter evenly in the pan; bake and cool. Lift from the pan, using edges of the foil. Press down the foil sides; cut cookies into the desired size and shape with a dough scraper (available at kitchen-supply stores).

Cookie Baking Tip #4

Don't overload the oven.

Bake one sheet of cookies at a time on the middle oven rack; if you need to bake more than one at a time, rotate the sheets from the top rack to the bottom rack halfway through baking to encourage even browning.

Cookie Baking Tip #3

Purchase parchment paper.

Use parchment paper to eliminate the need for greasing baking sheets. It also promotes even browning.

Cookie Baking Tip #2

Great baking sheets properly.

Grease baking sheets with cooking spray or solid shortening instead of butter or margarine. Avoid using tub butter or margarine products labeled as spread, reduced calorie, liquid, or soft-style. These contain less fat than regular butter or margarine and do not give satisfactory results.

Caramel Cuts

These easy to make, chewy blonde brownies are sure to be a hit with you and your friends.

Ingredients:

1/2 cup melted butter
2 cups brown sugar
2 eggs
2 cups flour
2 teaspoons vanilla
2 teaspoons baking powder
1/4 teaspoon salt


Directions:

Preheat oven to 350 degrees. Combine butter and sugar. Add other ingredients and mix well. Bake in greased 15 1/2 x 10 1/2 x 1 inch pan for 25 minutes. Cool and cut into bars.

Cookie Baking Tip #1

Choose baking sheets wisely.

Bake cookies on shiny, heavy aluminum baking sheets. These sheets with no sides are designed for easily sliding cookies onto a cooling rack. Dark sheets may absorb heat, causing cookies to brown too much on the bottom; nonstick baking sheets work well if not too dark. Insulated baking sheets require a slightly longer baking time.

Rustic Blueberry Buckle

Total time: 1 hour, 15 minutes

Servings: 6 to 8

Note: Adapted from "Rustic Fruit Desserts" by Cory Schreiber and Julie Richardson.


Crumb topping

Ingredients:

1/2 cup flour

1/3 cup sugar

1/8 teaspoon salt

Zest of 1 lemon

1/4 cup ( 1/2 stick) butter, cubed, at room temperature


Directions:

In a medium bowl, whisk together the flour, sugar, salt and lemon zest. Add the butter, using a fork or your fingers to cut in the butter until it is reduced to the size of peas. Loosely cover the bowl, and place it in the freezer while you mix the cake batter.


Cake and assembly

Ingredients:

6 tablespoons butter, at room temperature, plus extra for greasing the pan

1 1/2 cups plus 2 tablespoons flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon freshly grated nutmeg

3/4 cup plus 1/3 cup sugar, divided

Zest of 1 lemon

2 eggs

1/2 cup buttermilk

2 cups blueberries, fresh or frozen, divided

Crumb topping, chilled

Juice of 2 lemons (about 6 tablespoons)


Directions:

1. Heat the oven to 350 degrees. Lightly grease a 9-inch square baking pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.

3. In the bowl of a stand mixer, or in a large bowl with a hand mixer, cream together the butter, three-fourths cup sugar and lemon zest until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, scraping down the sides of the bowl after each addition.

4. Stir the flour mixture into the bowl, a third at a time, alternating with the buttermilk, until both the flour mixture and buttermilk are evenly incorporated into the batter. Gently fold 1 cup of the blueberries into the batter.

5. Spread the batter into the prepared pan and distribute the remaining blueberries evenly over the top of the batter. Remove the crumb topping from the freezer and sprinkle it over the berries.

6. Bake the cake until it is lightly golden and firm on top, and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Rotate the pan halfway through for even baking.

7. While the cake is baking, make a lemon syrup: In a small saucepan, combine the remaining one-third cup sugar with the lemon juice and whisk until blended. Heat the pan over medium-low heat and cook, stirring occasionally, until the liquid thickens to a syrupy consistency, 6 to 8 minutes. (The glaze will bubble while cooking and may need to be removed from the heat to check that it is the proper consistency.) Remove from heat and set aside in a warm place.

8. Remove the cake from the oven and drizzle the warm glaze over. Cool to room temperature. The cake will keep at room temperature for 2 to 3 days, covered in plastic wrap.


Nutritional Information:

Each of 8 servings: 436 calories; 6 grams protein; 69 grams carbohydrates; 2 grams fiber; 16 grams fat; 10 grams saturated fat; 92 mg. cholesterol; 319 mg. sodium.

Copyright © 2011, Los Angeles Times

Boysenberry-Strawberry Glazed Pie

Total time: 30 minutes, plus chilling time

Servings: 6

Note: Adapted from Patricia Poole of Kincaid Farms in Redlands. She says, "The idea of using strawberries is that they are less expensive than boysenberries. Try not to eat the whole pie if anyone is watching."



Ingredients:

1 pint boysenberries, divided, more as desired for assembly

1 cup water

1/3 to 3/4 cup sugar

3 tablespoons cornstarch

Pinch of salt

1 pint strawberries (sliced if they're large), more as desired for assembly

1 prepared (9-inch) pie shell

Whipped cream, optional


Directions:

1. In a medium saucepan, crush 1 cup of the boysenberries with a fork. Add the water and cook over low heat just enough to soften the berries, about 2 minutes. Sieve the boysenberries through a food mill or a fine strainer to extract the seeds, collecting the juice in a bowl and then returning it to the saucepan.

2. In a bowl, combine the sugar (the amount of sugar will affect the sweetness of the pie), cornstarch and a pinch of salt. Slowly pour the mixture into the boysenberry juice, stirring to prevent lumps. Cook over medium-high heat, stirring constantly, just until the puree thickens, about 3 minutes.

3. Place a layer of strawberries in the prepared pie shell. Scatter half the remaining boysenberries on top of the strawberries, and top with just enough sauce to cover the first layer. Repeat for the second layer, adding remaining strawberries, boysenberries and sauce.

4. Chill in the refrigerator until set, at least 30 minutes. Serve with whipped cream.


Nutritional Informmation, Per Serving:

247 calories; 3 grams protein; 43 grams carbohydrates; 4 grams fiber; 8 grams fat; 2 grams saturated fat; 0 cholesterol; 22 grams sugar; 145 mg. sodium.

Copyright © 2011, Los Angeles Times

Clementine's Butterscotch Brownies

Total time: 45 minutes

Servings: 12 to 16

Adapted from Clementine Bakery in Los Angeles

Ingredients:

3/4 cup plus 2 tablespoons (3.5 ounces) flour
11/4 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons (9.25 ounces) dark brown sugar
5 tablespoons butter, melted
1 extra-large egg
1/2 plus 1/8 teaspoon vanilla extract
1/2 cup plus 2 tablespoons coarsely chopped toasted walnuts


Directions:

1. Heat the oven to 325 degrees.

2. In a medium bowl, sift together the flour, baking powder and salt and set aside.

3. In a large bowl, stir the brown sugar into the melted butter. Stir in the egg, then the vanilla.

4. Stir in the dry ingredients, then fold in the nuts.

5. Place the batter in a greased 8-inch square baking pan and bake until set (a toothpick inserted will have moist crumbs), 25 to 30 minutes.

6. Remove from heat and cool slightly before serving.

Each of 16 servings: 152 calories; 2 grams protein; 22 grams carbohydrates; 0 fiber; 7 grams fat; 3 grams saturated fat; 23 mg cholesterol; 16 grams sugar; 194 mg sodium.

Copyright © 2011, Los Angeles Times

Paradise Bars

This recipe, adapted from the San Diego bakery Bread & Cie, was one that L.A. Times Test Kitchen manager Noelle Carter had to test over and over. Not because there was anything wrong with it but because everyone in the Food section wanted just one more taste. Take a shortbread crust, top it with pecans and coconut and then cover with a sweet topping. How could that ever taste bad? Please ma'am, may I have another?

Total time: About 1 1/2 hours

Servings: 12 to 16

Note: Adapted from Bread & Cie



Crust

3/4 cup (11/2 sticks) butter, softened
3/4 cup packed light brown sugar
11/2 cups (6.4 ounces) flour


1. Heat the oven to 350 degrees.

2. In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and brown sugar until smooth. Add the flour and mix well.

3. Place the mixture in a parchment-lined 13-by-9-by-2-inch baking pan, pressing the mixture firmly onto the base of the pan to form a packed, even layer.

4. Bake the crust until lightly golden, about 20 to 25 minutes. Set aside until cool.


Filling and assembly

2 cups light brown sugar
21/4 teaspoons vanilla extract
4 eggs
1/3 cup (1.4 ounces) flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups unsweetened coconut flakes
2 cups pecan pieces


1. Heat the oven to 350 degrees.

2. In a large bowl, mix the brown sugar, vanilla and eggs well. Set aside.

3. In a medium bowl, whisk together the flour, baking powder and salt. Combine the flour mixture with the egg mixture until thoroughly incorporated. Stir in the coconut and pecan pieces.

4. Pour the filling over the cooled crust, spreading evenly with a spatula. Bake until set, about 40 to 50 minutes. Cool before cutting and serving.



Nutritional Information:

Each of 16 servings: 451 calories; 5 grams protein; 52 grams carbohydrates; 3 grams fiber; 26 grams fat; 12 grams saturated fat; 76 mg. cholesterol; 38 grams sugar; 136 mg. sodium.

Copyright © 2011, Los Angeles Times

Strawberry Cupcakes

This recipe for white cupcakes with strawberry buttercream from "Martha Stewart's Baking Handbook" is sure to please everyone's sweet tooth.


Ingredients:

Makes 2 dozen

3 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup milk
8 large egg whites
Strawberry Meringue Buttercream
24 small fresh strawberries, washed (hulls intact), for garnish


Directions:

1. Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.

2. In a medium bowl, sift together flour, baking powder, and salt; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

4. In the clean bowl of an electric mixer fitted with the whisk 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, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.

5. 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 brown and a cake tester inserted in the center of a cupcake comes out clean, 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 with strawberry meringue buttercream, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to three days. Garnish with strawberries just before serving.

From The Martha Stewart Show, January 2007

Banana Pudding

Banana pudding is a simple Southern classic that has evolved into an all-American favorite. This recipe lightens up the traditional pudding by using low-fat milk, fat-free sweetened condensed milk and reduced-fat cookies.




Ingredients:

1/3 cup all-purpose flour
Dash of salt
2 1/2 cups 1% low-fat milk
1 (14-ounce) can fat-free sweetened condensed milk
2 large egg yolks
2 teaspoons vanilla extract
3 cups sliced ripe banana, divided
45 reduced-fat vanilla wafers, divided
4 large egg whites (at room temperature)
1/4 cup sugar


Preparation:

Preheat oven to 325°.

Combine flour and salt in a medium saucepan. Gradually add milks and yolks; stir well. Cook over medium heat 8 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla.

Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon one-third of pudding mixture over banana. Arrange 15 wafers on top of pudding. Repeat layers twice, arranging the last 15 wafers around edge of dish. Push cookies into pudding.

Beat egg whites at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over pudding, sealing to edge of dish. Bake at 325° for 25 minutes or until golden.

Note: Banana Pudding may be a bit soupy when you first remove it from the oven. Let cool at least 30 minutes before serving.

Carrot Cake

Ingredients:

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans


Directions:

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2.In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

3.Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4.To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Maple Cake with Maple Syrup Frosting

This delicious dessert gets a double dose of maple flavor: one in the cake, another in the cream cheese-maple frosting. Keep in mind that maple syrup affects the baking time of this cake (it takes almost an hour to bake).

10 servings

by Matt Lewis and Renato Poliafito


Ingredients:

Cake
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons non-hydrogenated solid vegetable shortening, room temperature
2 cups pure maple syrup (preferably Grade B)
3 large egg yolks
1 large egg
1 1/4 cups whole milk
1 cup walnuts, toasted, coarsely chopped

Frosting:
3 cups powdered sugar
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons pure maple syrup (preferably Grade B)
Toasted walnut halves (for garnish)

Needed:
Two 8-inch-diameter cake pans with 2-inch-high sides


Directions:

Cake

Position rack in center of oven and preheat to 325°F. Butter two 8-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Dust pans with flour; tap out excess. Sift 3 cups flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and shortening in large bowl until light and fluffy. Add maple syrup and beat until smooth, about 3 minutes. Add egg yolks and egg 1 at a time, beating until well blended after each addition. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Fold in walnuts. Divide batter equally between prepared pans (about 3 1/2 cups for each); smooth tops.

Bake cakes until tester inserted into center comes out clean, 50 to 55 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Invert cakes onto racks; remove parchment. Cool cakes completely.


Frosting

Sift powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and maple syrup and beat just until smooth (do not overbeat or frosting may become too soft).

Using serrated knife, trim off domed top of each cake layer, creating flat surface. Place 1 cake layer, trimmed side up, on platter. Spoon 1 cup frosting in dollops over top of cake layer; spread evenly to edges. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake. Arrange walnut halves around top edge of cake. DO AHEAD Can be made up to 1 day ahead. Cover with cake dome and chill. Bring to room temperature before serving.

Cut cake into wedges and serve.


Nutritional Information:

One serving contains the following:

Calories (kcal) 668.3
% Calories from Fat 41.6
Fat (g) 30.9
Saturated Fat (g) 19.6
Cholesterol (mg) 122.7
Carbohydrates (g) 90.1
Dietary Fiber (g) 1.4
Total Sugars (g) 54.1
Net Carbs (g) 88.7
Protein (g) 7.0

Guy Fieri's Golden Pound Cake

Ingredients:

1 1/2 cups, plus 2 tablespoons unsalted butter, room temperature
3 cups sugar
6 eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
3 cups cake flour
2 tablespoons all-purpose flour
1/2 cup buttermilk
1/2 cup heavy cream
2 tablespoons confectioners' sugar
1 cup Cranberry Citrus Glaze, recipe follows


Directions:

In a stand mixer, fitted with the batter blade, cream the butter and the sugar for 8 minutes on medium speed, scraping down the sides often with a rubber spatula. Lower the speed to medium- low and add the eggs, 1 at a time, combining well after each addition. Add the vanilla and the orange and lemon zest.

Add half of the flour, with the mixer off, then turn the mixer on low speed to combine. Add the buttermilk and cream and when well combined add the remaining flour. Continue to mix for an additional 3 minutes on medium-low speed.

Butter and flour a tube pan. Pour the batter into the pan, tapping the pan on the counter a few times to eliminate air bubbles and put in a cold oven. Set the oven to 325 degrees F and after 45 minutes, carefully rotate the cake and continue to bake another 30 to 40 minutes. Check by inserting a wooden skewer into the center and when it comes out dry, remove the pan from the oven. The cake will fall a bit, but let it rest for 30 minutes. Run a sharp, thin knife around the edges of the pan and let rest for 10 minutes more.

Invert the cake onto a parchment lined cooling rack.

Cook's Note: Put a piece of parchment paper on top of the cake and pan, then flip gently over and allow to cool to room temperature.

Dust with the confectioners' sugar, then slice and serve with Cranberry Citrus Glaze.


Cranberry Citrus Glaze:

2 cups cranberries (fresh or frozen)
1/4 cup water
1/2 cup sugar
2 oranges, zested and juiced
1 lemon, zested and juiced

In a small saucepan, over medium heat, add the cranberries and water. Cook until the cranberries start to pop, about 3 minutes, then add the remaining ingredients and reduce the heat to low. Simmer until thickened, about 15 minutes. Puree with stick blender and strain into a serving bowl. Serve or refrigerate until ready to use.

Cook's Note: This glaze can be made ahead.

Paula Deen's Monster Cookies

Ingredients:

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)


Directions:

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

Refrigerated Banana Pudding

Ingredients:

3/4 cup granulated sugar, plus 2 tablespoons
3 tablespoons cornstarch
1/4 teaspoon kosher salt
2 large eggs
1 large egg yolk
2 cups whole milk
3 tablespoons unsalted butter, cut into 6 pieces and chilled
1/2 teaspoon vanilla extract
45 vanilla wafers
4 ounces banana liqueur
3 ripe bananas, peeled and sliced into 1/4-inch rounds
1 tablespoon freshly squeezed lemon juice
1 cup heavy whipping cream, very cold


Directions:

Combine 3/4 cup of the sugar, the cornstarch and salt in a 3-quart saucier. Add the eggs and egg yolk and whisk to combine. Add the milk and whisk until well combined, about 30 seconds. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove from the heat and whisk in the butter, 1 piece at a time, being sure each piece is fully incorporated before adding the next. Whisk in the vanilla extract. Cover the surface of the pudding with a round piece of parchment and refrigerate until the pudding reaches 45 degrees F, approximately 2 hours.

Lay the vanilla wafers on a half sheet pan. Slowly and evenly pour the banana liqueur over the cookies. Set aside for 10 minutes.

Toss the banana slices with the lemon juice in a small bowl and set aside.

Spread a small amount of pudding in the bottom of a 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Spoon 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.

Put the whipping cream in the bowl of a stand mixer, add the remaining 2 tablespoons of sugar and whisk just until stiff peaks form. Spoon the whipped cream over the cooled pudding and spread to cover completely. Top with any remaining soaked cookies. Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.

Chocolate Shortbread Cookies

Ingredients:

2 cups all-purpose flour, spooned and leveled, plus more for the work surface
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
coarse decorating or turbinado sugar, for sprinkling


Directions:

In a medium bowl, whisk together the flour, cocoa, and salt.

Using an electric mixer, beat the butter and confectioners’ sugar on medium-high until fluffy; beat in the vanilla. Reduce speed to low and gradually mix in the flour mixture until just combined (do not overmix).

On a lightly floured surface or piece of parchment paper, roll the dough out ¼ inch thick. With a 2-inch cookie cutter (preferably fluted), cut the dough into rounds, flouring the cutter and rerolling the scraps as necessary. Arrange 1 inch apart on parchment-lined baking sheets.

Refrigerate on the baking sheets for at least 2 hours and up to 1 day.

Heat oven to 350° F. Sprinkle the rounds generously with the coarse sugar and bake, rotating the sheets halfway through, until set, 20 to 22 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.

Applesauce Spice Cake

Ingredients:

2 cups all-purpose flour, plus more for the pan
2 teaspoons baking soda
1/8 teaspoon kosher salt
1 stick unsalted butter, plus more for the pan
1 cup granulated sugar
1 2/3 cups jarred chunky applesauce
2 teaspoons ground cinnamon
1 teaspoon ground ginger
pinch ground nutmeg
1 teaspoon vanilla extract
2 large eggs
1 cup dark or golden raisins
2 tablespoons confectioners' sugar
2 pints vanilla ice cream


Directions:

Heat oven to 350° F. Butter and flour a 9-inch springform or round cake pan.

In a small bowl, combine the flour, baking soda, and salt. In a large saucepan, over medium heat, melt the butter. Remove from heat and stir in the granulated sugar, applesauce, cinnamon, ginger, nutmeg, vanilla, and eggs. Add the flour mixture and stir just until combined. Stir in the raisins. Pour into the prepared pan.

Bake the cake until a tester inserted in the center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool for 10 minutes. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn it over again onto a serving plate. Sprinkle the cake with the confectioners' sugar, slice into wedges, and serve with the ice cream.

Mocha-Walnut Brownies

Ingredients:

nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter
4 ounces semisweet or bittersweet chocolate, coarsely chopped
1 tablespoon instant espresso powder
2 large eggs
1 cup sugar
3/4 cup all-purpose flour, spooned and leveled
1/4 teaspoon kosher salt
1/2 cup chopped walnuts
1/2 cup semisweet chocolate chips


Directions:

Heat oven to 350° F. Spray an 8-inch square baking pan with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray.

In a small saucepan, melt the butter and chopped chocolate with the espresso powder, stirring occasionally; remove from heat.

With an electric mixer, beat the eggs and sugar on medium-high until light and fluffy. Reduce speed to low and mix in the melted chocolate mixture, then the flour and salt just until incorporated. Fold in the walnuts and chocolate chips.

Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 minutes.

Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares.

Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients:

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish


Directions:
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Tiramisu

Ingredients:

6 large egg yolks
3/4 cup sugar
3/4 cup whole milk
Four 8-ounce containers mascarpone cheese, at room temperature
1 1/2 cups espresso or strong coffee, at room temperature
1/2 cup brandy or cognac
30 to 32 crisp Italian ladyfingers (savoiardi)
1/4 cup Dutch-process cocoa powder
Bittersweet chocolate, for shaving


Directions:

Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides. Fill a large bowl with ice water.

Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170 degrees F).

Remove the bowl from the saucepan and set in the bowl of ice water; whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy).

Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.

Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.