If it’s soft and smushy….
1 cup espresso or regular coffee, premade
In a medium bowl mix the coffee and amaretto. Add the crushed ladyfingers and let soak for 2 minutes. Meanwhile, whip the heavy cream and brown sugar until soft peaks form.
Take 4 dessert glasses and place soaked ladyfingers into the bottom of each glass with a spoon. Top with whipped cream followed by another spoon of soaked ladyfingers. Repeat this process ending with whipped cream layer on top. Grate chocolate on top for garnish. Serve.
Chocolate Eclair Puff
1 cup water
Preheat the oven to 400. In a saucepan over medium heat, bring the water and butter to a boil. Add the flour all at once, and stir until a smooth ball forms. Remove from the heat. Let stand for 5 minutes. Add the eggs one at a time, beating well after each addition. Beat until smooth. Spread unto greased 9×13 inch baking dish. Bake for 30 â€“ 35 minutes, or until puffed and golden brown. Cool completely on wire rack.
Meanwhile, in a mixing bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the puff and refrigerate for 20 minutes. Spread with whipped topping and drizzle with chocolate and caramel toppings. Sprinkle with almonds. Store leftovers in fridge.
Cream Cheese Flan
1 cup granulated sugar
Position rack in center of oven and preheat to 350 degrees F.
Arrange 8 (6-ounce) oven-safe custard or dessert cups in a large roasting pan. Stir sugar and water in a small saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until liquid is a deep golden brown, brushing down sides of saucepan with a wet pastry brush to prevent sugar from crystallizing, about 12 minutes. Quickly pour syrup into prepared cups.
In a blender, combine condensed milk, cream cheese, eggs, and vanilla. Blend until smooth, about 30 seconds. Transfer to an 8-cup measuring cup or large bowl. Whisk in evaporated milk. Divide custard equally among prepared cups. Transfer roasting pan to oven. Pour enough water into roasting pan to come halfway up the sides of the custard cups.
Bake until sides are firmly set and only the very center of custards jiggle slightly when cups are gently shaken, about 45 minutes (custards will firm up as they cool). Remove cups from pan, cover tightly with aluminum foil, and refrigerate until cold, at least 4 hours and up to 24 hours. Run small sharp knife around sides of custards. Invert each cup onto a dessert plate, shaking gently to release custard from cups. Drizzle caramel sauce over custard. Serve cold.
Arroz con Leche
1/2 cup rice (I used jasmine, since it was what I had on hand)
Cook the rice in the water, lemon peel and cinnamon stick until rice is soft, about 10 minutes or so. Add the milk, salt, vanilla and sugar. Bring to just under a boil and turn down heat. Cook at medium-low heat, uncovered, until it gets thick and rice has absorbed most of the milk. Stir once in a while so it will not stick.
Fish out the cinnamon stick and pour into a bowl or several individual bowls and sprinkle with powdered cinnamon. Serves 8.
Arroz con Leche 2
4 cups cooked rice
Place all the ingredients in a small saucepan and stir until well mixed. Lower the heat and simmer the mixture for 15 minutes. Serve warm.
Croissant Bread Pudding
Yield: 8 to 10 servings
3 extra-large whole eggs
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.
COCONUT BREAD PUDDING WITH DRIED APRICOTS
1- 1-pound loaf firm white bread, crusts trimmed, bread cut into 1-inch cubes
6 tablespoons sugar
In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. In a 4-cup measuring cup, combine 1 1/4 cups heavy cream with milk and vanilla. Whisk 1 cup cream mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.
Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 to 5 minutes. Add chocolate, and cook, whisking until chocolate is melted, about 1 minute. Remove from heat, and whisk in butter until melted. Using a 3-ounce ladle, pour pudding into 6 dessert cups. Refrigerate until completely set, about 1 hour.
Whip remaining cup of heavy cream to soft peaks, and serve with the pudding.
Yield: 6 servings
S’More Puddin’ Dessert
9 KeeblerÂ® Honey Graham Crackers
2. In medium saucepan, combine milk and pudding mix. Cook over low heat until mixture comes to a full boil. Cool 5 minutes. Spread half of the pudding over crackers; top with second layer of crackers.
3. Place candy bars on crackers. Spread remaining pudding over candy bars; top with third layer of crackers. Sprinkle with marshmallows.
4. Place under broiler until golden brown, about 2 minutes. Serve warm or chill in refrigerator.
*6 egg yolks
In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
Before serving, sprinkle with chocolate shavings and dust lightly with confectioners’ sugar, if desired.
Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso.
Kozy Shack Rice Pudding
1 C. Cooked Long Grain Rice ( water polished rice if available )
Chocolate Cups with Whipped Cream
Recipe courtesy Rachael Ray
Make your dessert first for this menu to allow these chocolate cups to set and chill: This recipe is a no bake pot de creme, no kidding.
2/3 cup whole milk
Heat milk in a small pan over moderate heat until it comes to a boil.
In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.
1 pound wide egg noodles
Preheat the oven to 350 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook until tender, about 6 to 8 minutes. Remove and drain. Toss the noodles with the butter. In a large mixing bowl, mix the cottage cheese, sour cream, sugar, milk, eggs, and vanilla. Mix well. Fold in the noodles. Mix well. Pour the mixture into a buttered 9 by 13 – inch pan.
Yield: 12 servings
Panettone Bread Pudding
1 Panettone, cut into 1″ cubes
Butter a 13″x9″ or two 8″x8″baking dishes; spread the Panettone cubes evenly in the dish. In a medium-sized bowl, rub the orange zest into the sugar. In a large bowl, whisk together the eggs, cream, milk, sugar and zest, and Grand Marnier until well-combined. Pour mixture over the panettone cubes, and press the cubes down with a spatula, causing them to absorb some of the liquid. Preheat oven to 350 degrees F. Let bread-and-custard mixture sit for 30 minutes; visit it occasionally to press the bread down into the custard. Bake on bottom rack for 50 to 60 minutes, or until top is golden-brown and springs back when touched (add 20 to 30 minutes to baking time if your oven is tiny, like mine). Let cool for at least 3 hours (overnight is even better). Serve with a dusting of confectionersâ€™ sugar or cocoa powder, or a blob of creme fraiche and chocolate shavings. Serves 8 to 10.
From this Italian to you – Mangiare bene! Eat well!
Thomas Jefferson’s Favorite Bread Pudding
1 1/2 pounds 3/4-inch cubed stale bread
Preheat oven to 350 degrees F.
Cut up bread while milk and butter are heating in a pot. Combine liquids, eggs, sugar, and spice. Add bread last by submerging it using your hands so that it gets thoroughly soaked. Transfer into a buttered 9 by 13-inch pan, pouring gently so that bread doesn’t break up too much. Bake until an inserted skewer or knife comes out clean, about 40 minutes.
Coffee Creme Brulee
4 egg yolks
Preheat oven to 300 degrees F.
In a medium-size bowl, beat egg yolks and 6 tablespoons sugar with a whisk for approximately 1 minute, or until smooth. Reserve.
In a second medium-size bowl, add coffee and 1/4 cup creme. Whisk thoroughly until smooth, then add remaining creme and whisk until well blended. Add coffee creme mixture and vanilla to egg yolks. Use a rubber spatula to gently fold together.
Use a ladle to pour mixture into individual ramekins, 3/4 of the way to the
Place ramekins into a roasting pan. Transfer to oven. Before closing oven
Bake for 40 to 50 minutes, or until when you shake the pan, the brulee giggles slightly. Remove from oven and leave out on counter, allowing the residual heat of the water to finish the cooking process.
When brulees have fully solidified and cooled down, sprinkle 1 1/2
Yield: 15 servings
8 oz Sugar
1. Make syrup by boiling water and sugar in a saucepot. Once it boils, remove from flame and transfer into another container. Mix with coconut puree and Kahlua.
2. Soak each ladyfinger while syrup is still warm and set aside on a sheet pan.
3. Soak gelatin leaves in cold water until soft. Remove excess water, then place gelatin in coconut puree in a small bowl. Place over a hot bath to dissolve the gelatin. Set aside.
4. In the mixer, whip mascarpone cheese with powder sugar. Add yolks, Coco Lopez and heavy cream. Whip until thick.
5. Temper some of this mixture in the gelatin and put it back with the rest of the filling.
6. Continue to whip until mixture has doubled. Be careful not to over whip and curdle the cheese.
7. Place soaked ladyfingers on the bottom of desired deep dish, about 4 inches deep. Ladle about an inch and a half of the filling.
8. Place another layer of ladyfingers, then ladle another layer of filling.
9. Smooth the top with a spatula, and then sprinkle the top with toasted coconut.
Panna Cotta with Fresh Berries
1 cup whole milk
Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.
Spoon the berries atop the panna cotta and serve.
Assorted beach decorations:
Pour the milk into a bowl. Add the pudding mix. With a wire whisk or mixer, beat at the lowest speed until well blended, about 2 minutes. Let sit a couple of minutes while you prepare the rest of the sand-cup ingredients.
Call the kids:
Place each child’s cookies in his or her own Ziploc sandwich bag and let each child mash the cookies into crumbs with a rolling pin, toy hammer, or even a can of soup, and set bag aside.
Spoon the pudding into six to eight plastic cups (7- or 8-ounce size). Spoon 1/4 heaping cup of the whipped topping on top of each pudding cup.
Set a spoon, a pudding cup, and the cookie crumb bag in front of each child. Let the child stir the pudding and whipped topping. Have your child stir in half of the cookie crumbs (like sand). Now your child can decorate the sand cup with the remaining cookie crumbs and the assorted beach decorations.
Makes 6 scrumptious sand cups