recipe collection 56

Im Not A Chef.......Salie292

Biscoff Fudge. Make some. 1 1/2 cups sugar 6 Tablespoons margarine 1/3 cup evaporated milk 1/2 tsp vanilla 1/2 cup Biscoff spread 3.5 oz. or half a jar of Marshmallow Creme Combine sugar, margarine and evaporated milk in a medium pot. Bring to full rolling boil, stirring constantly. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching. Remove from heat and stir in Biscoff spread until melted. Add marshmallow creme and vanilla. Use a mixer to beat in the pot until well blended. Pour into greased 8 X 8 pan. Let cool and cut into small squares. Peanut Butter Fudge 3 cups sugar 3/4 cup margarine (I like Parkay) 2/3 cup evaporated milk 1 tsp vanilla 6 oz package semi sweet chocolate pieces 7 oz. jar Marshmallow Creme (I like Kraft) 1/2 cup peanut butter (I like Jif) 1. Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup evaporated milk in a medium pot. 2. Bring to full rolling boil, stirring constantly. 3. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching. 4. Remove from heat and stir in chocolate pieces until melted. 5. Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla. Beat until well blended. 6. Pour into greased 13 X 9 pan. Repeat with remaining ingredients substituting peanut butter and spread over chocolate. Then, cool at room temperature and cut into squares. Chocolate Candy Cookies 1 1/2 cups all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, slightly softened 1 cup peanut butter 1 cup sugar


1 egg 2 teaspoons vanilla Hersheys Kisses or Reeses Peanut Butter Cups, or both Preheat oven to 350 degrees Sift flour, soda and salt with a wire whisk and set aside. Beat butter and peanut butter Add sugar and beat until fluffy. Add egg and vanilla. Add flour mixture and combine. Roll dough into 1 to 1-1/2 inch balls and then roll the balls in sugar to coat. For Peanut Butter Kisses: Place rolled balls on parchment paper covered baking sheet and bake for 8-10 minutes. Remove from the oven and press an unwrapped Hersheys Kisses candy into the center of each cookie. Transfer to a wire rack to cool. For Peanut Butter Cuppies: Press rolled balls into the cavities of a mini muffin tray. Place an unwrapped Reeses peanut butter cup into each. Bake for 8-10 minutes. Remove. Let cool and then drizzle with chocolate if desired. Note: you can bake these in wrappers or directly in the pan. Note: There are about 36 Reeses and around 70 Kisses in a regular size bag. I forgot to count how many this recipe will make, but if you go with Kisses, youll definitely have enough candies. Guess Ill just have to make them again. Darn. Gingerbread Cookies 5 cups all purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 3 teaspoons ginger


2 teaspoons cinnamon 1 teaspoon cloves 1 cup butter, slightly soft 1 cup sugar 1 egg 1 cup molasses Sift flour, soda, salt and spices together in a medium bowl and set aside. Using a mixer, cream butter and sugar until light and fluffy. Add egg and mix until combined. Add molasses and mix until combined. Gradually add in flour mixture and mix until combined and a dough forms. Divide dough into four sections and shape each into a flattened disc. Wrap each disc in plastic wrap and refrigerate for several hours or overnight. When ready to bake preheat oven to 350 degrees. Roll out each disc between two sheets of parchment paper using a rolling pin. Flour the sides of the paper that will touch the dough to make it a little easier to release. Cut out shapes and remove excess dough to reuse. Leave cutouts on parchment paper and transfer to cookie sheet. Bake for 8-9 minutes. Cool on cooling rack. For the icing, mix together four cups confectioners sugar and four tablespoons meringue powder with about four tablespoons water. If its too thick, add more water a teaspoon at a time. Or if its too thin, add more confectioners sugar. Decorate using a #2 to outline and #3 tip to fill in.


Chocolate Cupcakes 2 1/4 cups all-purpose flour 2/3 cup cocoa 1 1/2 tsp baking soda 1 1/2 tsp baking powder 1/2 tsp salt 2 cups sugar 3/4 cup unsalted butter, room temperature 3 eggs, room temperature 1 1/4 c milk, room temperature 1 tsp vanilla Preheat oven to 350 degrees. Prepare cupcake pans with 36 baking cups. With a wire whisk, sift together flour, cocoa, baking soda, baking powder, and salt in a large bowl and set aside. In a mixer, cream sugar and butter. Add eggs one at a time, scraping down sides with each addition. Add vanilla. Add flour mixture to the creamed butter in three additions, alternating with the milk in two additions. (flour, milk, flour, milk, flour) Bake for about 15 minutes or until done. Cool and frost. Red Velvet Cake 2 1/2 cups all purpose flour 2 cups sugar 1 Tablespoon cocoa 1 teaspoon salt 1 teaspoon baking soda 2 eggs 1 1/2 cups oil 1 cup buttermilk 1 Tablespoon vinegar 1 teaspoon vanilla 2 oz. red food coloring Preheat oven to 350 degrees. Grease and flour two 8 inch cake pans. Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside. Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.


Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles. Bake for about 30 minutes or until a toothpick inserted comes out clean. After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool. Then make the frosting. Cream Cheese Frosting 8 oz. cream cheese, room temperature 1 cup butter, room temperature 1 teaspoon vanilla 6 cups confectioners sugar Sift sugar and set aside. Beat cream cheese and butter on high until creamy. Add vanilla. Then, add the sugar in batches. Scrape down the sides in between each addition. And frost away. Cooked frosting 1 cup milk 1/3 cup flour 1 1/2 sticks butter, room temp ( I think may have been two cant remember which I used for sure.) 1 cup sugar 1 teaspoon vanilla Cook milk and flour. (Mine was cooked until pretty thick) Cool. Cream butter and sugar. Add vanilla and mix until combined. Add cooled cooked mixture to creamed mixture and beat until combined. Walnut blondie wth maple butter sauce Ingredients: Dough 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon salt 1 cup flour, sifted 1/4 cup chopped walnuts (or more if desired) 1/3 cup butter or margarine (melted) 1 cup packed brown sugar 1 egg, beaten 1 tablespoon vanilla extract 1/2 cup white chocolate chips


Maple Butter Sauce 3/4 cup maple syrup ( I highly recommend using REAL maple syrup ) 1/2 cup butter 3/4 cup brown sugar 1/4 cup chopped walnuts (optional) Directions: Dough Preheat the oven to 350 degrees F. Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again. Add chopped nuts and mix well. Set aside. Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well. Add flour mixture, a little at a time, until mixed well. Stir in white chocolate chips. Spread out dough in a 9-inch pan. Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center. Serve warm with ice cream and Maple Butter Sauce. Maple Butter Sauce In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts. Italian Meringue Drops Ingredients 2 2/3 cups sugar 9 large egg whites 1 teaspoon cream of tartar 1/2 teaspoon pure vanilla extract 3 tablespoons plus 2 1/4 teaspoons coffee extract 2 teaspoons chocolate extract 12 ounces best-quality bittersweet chocolate, coarsely chopped 1 1/2 teaspoons canola oil 2 teaspoons unsweetened Dutch-process cocoa powder Directions Preheat oven to 175 degrees. Bring sugar and 2/3 cup water to a boil in a small saucepan. Swirl pan to dissolve sugar. Wash down sides with a wet pastry brush to prevent crystals from forming. Boil until syrup registers 238 degrees on a candy thermometer.


Put egg whites into the bowl of an electric mixer fitted with the whisk attachment; beat on low until foamy. Add cream of tartar. Raise speed to medium-high. Beat until stiff (but not dry) peaks form. With mixer running, slowly pour in hot sugar syrup. Raise speed to high. Beat until cooled, about 10 minutes. Place one-third of meringue in each of 2 bowls. Fold vanilla into 1 bowl. Fold 3 tablespoons coffee extract into other bowl. Sift cocoa over the mixer bowl; add chocolate extract and remaining 2 1/4 teaspoons coffee extract, and beat on high speed until combined. Transfer each batch to a separate pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe 1-inch drops onto baking sheets lined with parchment, spacing about 3/4 inch apart. Bake until hard to the touch but not browned, 5 hours or overnight. Transfer meringues to wire racks; let cool completely. Meringues can be stored in airtight containers up to 1 week. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Stir in oil. Dip bottoms of meringues in melted chocolate; transfer to baking sheets lined with parchment paper to set, about 1 hour. Main types of pastry

Strudel, a flaky pastry

Pecan and maple Danish pastry, a puff pastry type


Profiterole, a choux pastry Shortcrust pastry The shortcrust, or short, pastry is the simplest and most common pastry made. It is made with the ingredients of flour, fat, salt, and water. The process of making pastry include mixing of the fat and flour, adding water, and rolling out the paste. It is cooked at 180C and the result is a soft, tender pastry. A related type is the sweetened sweetcrust pastry. Flaky (or rough puff) pastry The flaky pastry is a simple pastry that expands when cooked due to amount of layers. These are perfect if you are looking for a crisp, buttery pastry. The puff is obtained by beginning the baking process with a high temperature and lowering the temperature to finish. Puff pastry The puff pastry has many layers that causes it to expand or puff when being baked. Pastries are made using flour, butter, salt, and water. It rises up due to the combination and reaction of the four ingredients and also from the good amount of air that gets between the layers. Puff pastries come out of the oven light, flaky, and tender. Choux pastry The choux pastry is a very light pastry that is filled with cream. The pastry is filled with various flavors of cream and is often topped with chocolate. Choux pastries can also be filled with things like cheese, tuna, or chicken to be used as appetizers. Phyllo (filo) pastry Phyllo pastries are usually paper-thin and greatly stretched. They involve several stretched out layers and are wrapped around a filling and brushed with butter. These pastries are very delicate and can break easily.[3] tart kastad

Bahan-bahan ( satu acuan besar(saya guna acuan pai) ) PASTRI RAPUH:: 2-3 sdb susu segar 250gm tepung gandum 1 sdb gula castor


1 biji telo 125gm mentega sejuk(potong kecil2) sedikit garam KASTAD FILLING:: 500ml susu segar 2 biji telor 50gm tepung kastad 100gm gula castor 1/2 sdt esen vanilla kismis hitam(optional) Cara-cara satukan tepung n garam...(ayak) gaul mentega bersama adunan tepung hingga sebati... masukkan telor,gula,dan susu...adun hingga adunan lembut... rehatkan adunan selama 30 min..then terapkan mengikut acuan yg dikehendaki... bakar separuh masak..ketepikan dahulu... CARA MEMBUAT KASTAD FILLING:: Campurkan kesemua bahan dan pukul hingga sebati... masak di atas api yg perlahan hingga agak pekat... kemudian tuang kedlm pastri tadi...dan taburkan dgn kismis hitam... bakar sekali lagi pada suhu 160 'c hingga masak... Pai Epal

Bahan-bahan ( 4 org ) base: 3 cwn tepung roti/gandum 2 cwn mentega 4 sb air suam 2 biji telur (dipukul) 2 kuning telur (dipukul) filing:


4/5 biji buah apel (potong nipis) 2 sb serbuk cinamon 2 sb gula (masak dgn apel) 2 sb gula (karamel) 1 sb gula (tabur atas apel) 2 sb susu segar 1 sb mentega (tabur atas apel) 1/2 cwn mentega (karamel) Cara-cara campur semua bahan untuk membuat base sehingga menjadi doh.balut dgn cling wrap dan letak dlm peti ais sementara membuat filing. masak gula dgn mentega untuk karamel.setelah cair,masukkan susu segar.kemudian masukkan apel yg telah digaul dgn cinamon terlebih dahulu.masak selama 5 minit @ cukup sehingga apel empuk. panaskan oven. keluarkan doh tadi dan potong dua bahagian.kemudian,canai setiap bhgn nipis2 (ikut besar acuan). masukkan doh ke dlm acuan.kemudian,tuangkan apel karamel td.taburkan gula di atas apel diikuti mentega. akhir sekali,letak doh satu lagi utk menutup apel.cucuk doh dgn garpu.tutup atas pai dgn aluminium foil.bakar 30 min @ 210 darjah. inilah rupanya bila dah masak.lebih cantik jika disapu kuning telur. (i lupe nak sapu kuning telur di atasnya!) Selamat mencuba.


Blueberry Cheese Tart

Blueberry cheese tart ni jadi kegemaran keluarga eryne... Sedap... Bahan-bahan ( 12 biji ) PASTRY (resepi chef anuar) 160g butter 80g gula castor 1 st vanilla esen sedikit garam 1 biji telur 250gm tepung gandum BAHAN ISIAN CHEESE 250gm cream cheese (Philadelphia) 3/4 cwn gula icing 1 biji telur 1/2 cwn whipping cream 1 camca teh esen vanila Blueberry filling secukupnya *Nota:Sukatan Isian cheese ini sebenarnya boleh cater utk dua sukatan doh pastri di atas. Jadi, sekiranya anda hanya ingin membuat sedozen tart kurangkanlah sukatan ini kepada separuh. Cara-cara Utk Doh Pastri: Pukul butter bersama gula, esen vanilla, garam sehingga lembut (sekejap sahaja dan jgn sampai kembang nanti berminyak) Masukkan telur dan kacau sehingga sebati Masukkan tepung dan uli adunan sehingga menjadi doh. Kalau doh lembek, taruk tepung sedikit-sedikit. Doh sepatutnya lembut. Dough di simpan dalam fridge selama 30 minit sebelum ditekan ke acuan. Tekan doh pada acuan tart. Bakar 170 degree Celcius selama 15 minit. Kemudian sejukkan sementara nak sediakan isian cheese. Utk bahan isian cheese: Pukul cheese dan gula hingga sebati Masukkan esen vanila dan telur dan whipping cream.


Teruskan memukul adunan sehingga kelihatan berkrim. Tuangkan adunan secukupnya ke dalam pastri separuh masak tadi dan sudukan blueberry filling di tengah-tengahnya Masukkan kembali ke dalam oven dan bakar selama 15-20 minit pada suhu 170 darj cel. Sejukkan sebelum dialih dari acuan dan diletak dalam papercup. CHICKEN PIE (PAI AYAM) CHICKEN PIE Pastri: 400 gm mentega 500 gm tepung gandum 100 gm tairu biasa (plain yoghurt) 2 sudu teh gula 2 biji kuning telur secubit garam Cara Masukkan semua bahan ke dalam sebuah bekas yg besar kecuali tairu. Gaul rata sehingga bahan menyerupai breadcrumbs. Kemudian, masukkan tairu dan uli sehingga menjadi adunan yg lembut. Masukkan adunan ke dalam peti sejuk kira-kira 30 minit hingga 1 jam sebelum digunakan. Inti: 500 gm kentang (potong dadu, rebus hingga empuk, toskan) 100 gm lobak merah (potong dadu, rebus dgn kentang) 2 biji bawang besar (potong dadu) 50 gm kacang peas 80 gm jagung dlm tin secukup cendawan butang (hiris atau potong kecil2) 300 gm isi ayam (potong dadu) 2-3 sudu besar tpg jagung (bancuh dgn 5 sudu besar air) 1 sudu besar gula (optional) 1-2 sudu teh garam (atau secukup rasa)


1/2 sudu teh serbuk buah pala (optional) secukup lada putih / lada hitam. 4 sudu besar minyak 1 biji kuning telur + 2 sudu besar susu segar (utk sapu atas permukaan pie) Cara 1) Panaskan minyak dalam kuali dan tumis bawang besar hingga layu. Masukkan isi ayam tadi dan kacau sebentar sehingga agak masak. 2) Seterusnya, masukkan cendawan, kentang, lobak, kacang peas & jagung. Kacau hingga sebati lalu bubuh garam, gula, lada putih/hitam & serbuk buah pala. Kalau bahan agak kering, bubuh sedikit air dan gaul lagi. 3) Kemudian tuangkan campuran tpg jagung bersama air tadi. Gaul rata-rata. Sesuaikan rasanya dan matikan api. Cara Membuat Pie Keluarkan adunan dari peti sejuk lalu dicanai. Anda boleh buat pie mengikut saiz yg anda suka. Setelah adunan dicanai, terapkan dan bubuh ke dalam acuan pie lalu ratakan. Cucuk2 sedikit adunan di dasar acuan. Kemudian, isikan dgn intinya dan tutuplah acuan pie ini dgn sekeping lagi adunan yg telah dicanai. Cucuk2 lagi di permukaannya dan sapukan dgn kuning telur. Bakar dalam oven dgn suhu 180C selama kira-kira 30 minit. Nota: 1. Anda boleh juga masukkan telur rebus ke dalam inti pie ini. Kalau gunakan telur ayam, setelah direbus, dipotong ke beberpa bahagian kecil. Boleh juga digunakan telur burung. 2. Anda boleh gantikan jagung, kcg peas & lobak dgn sayur campur (mixed vege) dgn sukatan yg lebih kurang sama. 3. Saya gunakan acuan pie bersaiz medium dan menghasilkan kira-kira 14-16 biji pie. KARIPAP PUSING


KARIPAP PUSING (hellikonia) Bahan A (Doh Minyak) 600 gm tepung 1 cawan air suam cawan minyak masak 2-3 cubit garam * Gaul dan uli hingga sebati. Buatkan bebola2 kecil. (saya buat 10 bebola dgn setiap bebola seberat +- 90 gm) Bahan B (Doh Majerin) 400 gm tepung 150 gm majerin (I used almost 200 gm) * Gaul & uli hingga menjadi doh yg tak melekit. Buatkan bebola2, lebih kecil dari doh minyak. (saya buat 10 juga dgn setiap bebola seberat +- 60 gm) Cara: Ambil setiap bebola dari doh majerin dan masukkan ke dalam bebola minyak yg telah di leperkan hingga menjadi satu bebola yg besar. Ulang hingga kesemua bebola habis digunakan. Kemudian ambil sebiji bebola tadi dan canaikan hingga menjadi persegi empat. Sesudah itu gulung doh tadi hingga menjadi seperti swiss roll. Setelah itu canai lagi (memanjang) lalu digulung sekali lagi. Akhir sekali, potonglah doh ini kpd 3-4 bahagian mengikut saiz karipap anda. Buat seperti ini kpd kesemua bebola tadi hingga selesai. Ambil satu gulungan yg telah dihiris/potong tadi dan canai leper. Masukkan inti dan tutupkan semula dgn kemas. Kelimlah dgn teliti. Apabila kesemua doh/bebola dah selesai, bolehlah digoreng dgn api yg sederhana. (Untuk intinya, anda bolehlah gunakan sembarang inti kegemaran anda seperti inti kentang atau sardin) My Observations : Karipap jenis begini banyak menggunakan minyak/ majerin lantas hasilnya karipap yg cantik tapi a little to 'soft' for me. Actually, saya lebih gemar pd karipap/epok2 yg kulitnya garing seperti epok2/karipap biasa. Or perhaps, saya akan cuba lagi di masa akan dtg dgn mengurangkan kadar minyak/majerin pada kulit karipap ini.


Bahan-bahannya : 250ml Susu segar 15 gm Gula kastor 100 gm Mentega 125 gm Tepung roti 5 gm Garam 150 gm Telur Cara Membuatnya: 1. Panaskan susu sehingga mendidih. 2. Masukan mentega, garam, gula. 3. Masukan tepung dan digaul hingga sebati. 4. Masukan ke dalam mixing bowl dan dipukul hingga suam. 5. Masukan telur sebiji demi sebiji dan pukul hingga kembang. Adunan menjadi pes yang lembut. 6. Masukkan ke dalam piping bag dan bentukkan mengikut citarasa anda. 7. Bakar didalam oven yang bersuhu tinggi 200 darjah C selama 20 25 minit. Bahan-bahannya inti: 125 gm Instant custard 325 ml Susu UHT Kaedah menyediakannya : 1. Satukan kedua-dua bahan, kacau pada kelajuan tinggi sehingga adunan pekat. 2. Paipkan custard kedalam krim puff. 3. Sedia dihidang. Tatlet Buah-buahan


Bahan-bahan pastri : 125 gm mentega 60 gm gula kastor 1 biji kuning telur 250 gm tepung gandum sedikit garam 1/2 sudu teh esen vanila 1/2 sudu besar air Cara Membuatnya : 1. Pukul mentega, gula ,garam dan esen vanila. 2. Masukkan telur dan pukul sebati. 3. Masukkan tepung dan gaul jadi doh yang lembut. Jika kering, tambah air dan uli lagi. 4. Bulatkan doh sebesar ibu jari dan tekan dalam acuan tat. 5. Bakar selama 20 minit hingga masak. Krim Kastad : 130 gm kastad segera (instant custard) 330 gm susu segar/uht (air juga boleh digunakan) 1.Untuk membuat kastad ini,tuangkan susu atau air ke dalam serbuk kastad segera dan kacau hingga pekat dan sebati. Anda tidak perlu mencampur gula atau memasaknya. Ia sudahpun manis. 2. Sudukan kastad ke dalam tat dan ratakan. Susun buah-buahan yang disukai seperti peach, kiwi, anggur, mangga dan lain-lain diatasnya. Kemudian bolehlah dihidangkan. Nota : Anda boleh menyediakan kulit tat lebih awal. Simpan dalam peti sejuk dan dibakar semula sebelum memasukkan inti kastad. Tat Keju


Bahan-bahan : 125 gm mentega 60 gm gula kastor 1 biji kuning telur 250 gm tepung gandum serbaguna sedikit garam 1/2 sudu teh esen vanila 1-2 sudu besar air Cara Membuatnya: 1. Pukul mentega, gula, garam dan esen vanila hingga kembang. 2. Masukkan telur dan pukul sebati. 3. Masukkan tepung dan gaul hingga menjadi doh yang lembut. Jika agak kering, tambahkan air dan uli semula. 4. Bulatkan doh sebesar ibu jari dan tekan ke dalam acuan tat. Bakar selama 20 minit pada suhu 180 darjah celcius. Inti Krim Keju : 250 gm krim keju Philadelpia 50 gm mentega 70 gm gula kastor 1 biji telur 1/2 cawan bluebery pie filling Cara Membuatnya : 1. Pukul krim keju bersama mentega dan gula hingga kembang dan gebu. Masukkan telur dan pukul lagi hingga sebati. 2. Sudukan inti ke dalam tat yang telah dibakar tadi.Letakkan sedikit bluebery pie filling ke tengah tat dan lorekkan dengan lidi. 3. Bakar semula selama 20 minit pada suhu 180 darjah celcius sehingga inti masak.


Pastri Lapis Raja Sehari

Bahan-Bahan:

Bahan-bahan kulit : 450 gm tepung berserbuk penaik 1 camca teh garam 50 gm marjerin 75 gm lemak sayuran 100 ml susu segar 2 camca besar minyak - bahan inti 1 biji bawang besar, dihiris - bahan inti 100 gm cendawan tiram, dihiris halus - bahan inti 50 gm fucuk, direndam di dalam air panas dan dipotong kecil - bahan inti 2 camca besar kicap - bahan inti

Bahan-bahan inti : 1 camca besar perahan limau nipis 2 ulas bawang putih, dicincang halus 25 gm walnut, dicincang kasar camca teh serbuk lada hitam 1 camca besar serbuk cili 1 camca besar rempah kari daging 1 biji telur, dipukul, untuk disapu 2 camca besar bijan, untuk ditabur Garam secukupnya

Cara:

Gaul dan ramas tepung bersama garam, marjerin dan lemak sayuran. Masukkan susu dan gaul hingga sebati. Tutup doh dan biarkan 30 minit. Untuk membuat intinya pula, panaskan minyak di dalam kuali. Tumis bawang hingga layu. Masukkan cendawan dan kacau 2-3 minit. Masukkan bahan-bahan lain. Kacau rata dan pastikan garamnya cukup baru diangkat inti dan disejukkan. Alas kertas kalis minyak pada dasar tin berukuran 21 cm x 10 cm x 6 cm dan lengserkan dengan sedikit mentega. Bulat-bulatkan sedikit doh sebesar guli dan isikan inti. Atur ia pada dasar tin rapat-rapat supaya melekat. Sapukan telur dan taburkan bijan. Bakar doh 45 -50 minit pada suhu 200'C.


Eclairs Cokelat dan Krim Paf - Dessert Bahan-Bahan Bahan untuk Pastri Choux 330 gm air 190 gm mentega secubit garam 240 gm tepung gandum 9 biji telur Sedikit esen vanila Bahan untuk krim kastard: 55 gm tepung kastard 2 biji telur 1 tin susu cair dibahagikan dua 225 ml air 160 gm gula 1/2 sudu makan mentega sedikit garam sedikit esen vanila Hiasan untuk clair cokelat 1 blok cokelat Kacang badam dicincang Cara Cara Cara membuat Pastri Choux 1. Jerangkan air bersama mentega dan garam. 2. Apabila sudah mendidih, masukan tepung dan kacau hingga rata. 3. Biarkan adunan ini sejuk sebelum menyalinnya ke mangkuk pemukul. 4. Dengan menggunakan pemukul K, masukan telur satu persatu dan pukul hingga rata. Masukan esen vanila. 5. Masukan adunan ini ke dalam beg paip dengan menggunakan muncung bentuk bintang. 6. Alaskan tin pembakar dengan kertas alas kuih dan picitkan bulatan kecil-kecil. 7. Bakar di ketuhar selama 25 minit dengan suhu 200 darjah. 8. Apabila sudah sejuk, belahkan dua dan isikan dengan krim kastard. Adunan Eclairs Cokelat Gunakan pastri yang sama tetapi picitkan adunannya memanjang seperti jejari. Cara membuat krim kastard 1. Bancuh serbuk kastard dengan telur dan setengah tin susu cair. 2. Tapis dan ketepikannya.


3. Air, setengah tin susu cair dan gula dimasak atas dapur sehingga mendidih. 4. Apabila sudah mendidih, masukan bancuhan telur dan kastard tadi dan masak lagi sehingga adunan ini pekat. Akhir sekali masukan mentega dan esen vanila. Sejukkan krim ini sebelum diisikan ke dalam kelongsong krim paf tadi. 5. Sejukan paf sebelum dihidang. INTI CLAIR COKELAT 1. Sejukkan krim kastard yang sudah dimasak. Ambil 450 gm krim putar dan pukul dengan tinggi kelajuan sehingga gebu. 2. Masukkan krim kastard tadi ke dalam krim putar ini dan kacau adunan sehingga rata. Isikan ke dalam kelongsong clair. 3. Cairkan sedikit cokelat dengan cara double boil dan kemudian sapukan ke atas clair yang berinti dan tabur sedikit badam cincang. DESSERTS Brownie Bites with Caramel Fluff Ingredients: Crisco Original No-Stick Cooking Spray 1 (12.35 oz.) package Pillsbury Reduced Sugar Chocolate Fudge Brownie 1/3 cup Crisco Pure Vegetable Oil OR 1/3 cup Crisco Puritan Canola Oil with Omega-3 DHA 3 tablespoons water 1 large egg 1/3 cup Smucker's Sugar Free Caramel Spoonable Ice Cream Topping, plus additional for drizzling if desired 2 cups sugar free frozen whipped topping, thawed 2 teaspoons mini semi-sweet chocolate chips Directions: HEAT oven to 350F. Coat an 8 x 8-inch baking pan lightly with no-stick cooking spray. COMBINE brownie mix, oil, water and egg in medium bowl. Stir 50 strokes with spoon. Spread evenly in prepared pan. BAKE 30 to 32 minutes. Cool completely. Cut into cubes. Place half of cubes in 1 1/2-quart serving dish. STIR caramel topping in bowl until smooth. Whisk in whipped topping until blended. Spread half on top of brownie cubes in dish. Make another layer of remaining brownie cubes and topping. Sprinkle with mini chocolate chips. Drizzle with additional caramel topping, if desired. Berry Patch Parfait Ingredients:


2 tablespoons Smucker's Strawberry Low Sugar Preserves 1 (6 oz.) container sugar free vanilla yogurt 1 cup low-fat granola cereal 1 cup fresh mixed berries Directions: COMBINE preserves and yogurt in bowl, mixing until well combined. LAYER each of two 8-ounce parfait glasses as follows: 1/4 cup granola, 1/4 cup berries, 1/4 cup granola, 3 tablespoons yogurt mixture, 1/4 cup berries. GARNISH with dollop of remaining yogurt mixture and a whole strawberry. Berries and Cream Cake Roll Ingredients: Crisco Flour No-Stick Spray 4 large eggs, separated 3/4 cup granulated sugar 1 teaspoon vanilla extract 3/4 cup Pillsbury SOFTASILK Cake Flour, or Pillsbury BEST All Purpose Flour 3/4 teaspoon baking powder 1/4 teaspoon salt Powdered sugar 1 cup Smucker's Strawberry Preserves, or Smucker's Low Sugar Strawberry Preserves 1 cup heavy cream Fresh fruit and mint sprigs for garnish (optional) Directions: HEAT oven to 375F. Spray 15 x 10 x 1-inch jelly roll pan with flour no-stick cooking spray. BEAT egg whites on high speed 4 to 5 minutes or until stiff peaks form. Beat egg yolks in separate bowl 3 minutes or until slightly thick and light lemon colored. Add sugar and vanilla to egg yolks; continue to beat 1 minute. SIFT together flour, baking powder and salt in small bowl. Add to egg yolk mixture. Fold in beaten egg white. Pour into prepared pan, spreading batter evenly. BAKE 8 to 10 minutes or until golden brown. Sprinkle powdered sugar onto clean kitchen towel. Loosen cake edges from pan. Immediately invert onto towel. Gently roll cake with the towel into a log, starting at long end. Cool completely, about 45 minutes. CHILL beaters and mixing bowl from electric mixer 10 minutes in preparation for next step. Stir preserves slightly for easier spreading. BEAT cream in chilled bowl with chilled beaters until stiff. Unroll cake; spread carefully with preserves, then with whipped cream. Reroll cake without towel. Wrap in plastic wrap. Chill 2 to 3 hours or overnight.


SPRINKLE with powdered sugar; garnish with fruit and mint, if desired, before serving. Banana Brownie Split Sundaes Ingredients: Crisco Original No-Stick Cooking Spray 1 (19.5 oz.) package Pillsbury Classic Traditional Fudge Brownie 1/2 cup Crisco Pure Vegetable Oil 1/4 cup water 2 large eggs 1 quart (4 cups) strawberry ice cream 2 bananas, sliced 1 cup sliced fresh strawberries 2/3 to 1 cup Smucker's Hot Fudge Spoonable Ice Cream Topping 2/3 cup frozen whipped topping, thawed Directions: HEAT oven to 350F. Line 15 x 10 x 1-inch baking pan with foil, extending foil over sides of pan. Lightly spray foil with no-stick cooking spray. PREPARE brownies according to package directions using oil, water and eggs. Spread batter evenly in prepared pan. Bake 15 to 20 minutes. Cool 1 hour. REMOVE brownies by lifting foil from pan; place on flat surface. Cut brownies using 2 1/2 to 3-inch star-shaped or round cookie cutter. Remove from foil with thin metal spatula. SCOOP ice cream into individual bowls; top with banana slices and strawberries. Drizzle with ice cream topping; dollop with whipped topping. Garnish with brownie stars. Brownie Sundae Bliss Ingredients: Crisco Original No-Stick Cooking Spray 1 (19.5 oz.) box Fudge Brownie 1 (11.75 oz.) jar Smucker's Hot Fudge Microwaveable Ice Cream Topping 1 bottle Sundae Syrups Ice Cream Topping Vanilla ice cream 1 (5 oz.) jar pecans or walnuts in syrup Directions: HEAT oven to 325F. Spray 6 jumbo muffin tins with no-stick cooking spray. Prepare brownie mix as directed on package, dividing batter among prepared muffin tins. Bake 42 to 45 minutes; cool.


POUR hot fudge topping into 1 quart resealable freezer bag; microwave 20 seconds on HIGH and knead. Snip small corner off bag. SQUEEZE caramel syrup onto center of each dessert plate; place brownie in center. Coat one end of a few pecans or walnuts with hot fudge topping; place around base of brownie. TOP brownie with scoop of ice cream. Drizzle generously with caramel and hot fudge topping, placing 2 nuts on top. Serve immediately. Buckeyes Ingredients: 1 1/2 cups Smucker's Creamy Natural Peanut Butter, stirred OR Jif Creamy Peanut Butter 1/2 cup butter, softened 1 teaspoon vanilla extract 1/2 teaspoon salt 3 to 4 cups powdered sugar 1 (12 oz.) package (2 cups) semi-sweet chocolate chips 2 tablespoons Crisco All-Vegetable Shortening Directions: COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate. PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls. INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm. Brownie Sundae Pizza Ingredients: Crisco Original No-Stick Cooking Spray 1 (12.35 oz.) package Pillsbury Reduced Sugar Milk Chocolate Brownie 1/3 cup Crisco Pure Vegetable Oil 3 tablespoons water 1 large egg 1 pint (2 cups) sugar free vanilla ice cream or frozen yogurt 1/4 cup Smucker's Sugar Free Hot Fudge Spoonable Ice Cream Topping 1/4 cup chopped Jif Dry Roasted Peanuts Whipped cream


12 maraschino cherries with stems, drained and blotted dry Directions: HEAT oven to 350F. Coat 12-inch pizza pan lightly with no-stick cooking spray. COMBINE brownie mix, oil, water and egg in medium mixing bowl. Stir 50 strokes with spoon. Spread evenly in prepared pan. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool completely. ALLOW ice cream to soften in refrigerator 30 minutes. Scoop small spoonfuls on top of brownie. Spread with a knife to within 1-inch from edge. Freeze 30 minutes or until ice cream hardens. Place topping in resealable plastic bag. Knead. Cut very small corner off bag. Squeeze bag to drizzle over ice cream. Sprinkle with peanuts. Cut into 12 slices. Dollop whipped cream about 2 inches from back edge of each slice. Top each dollop with a maraschino cherry. Serve immediately. TIP Brownie Pizza can be prepared ahead. After cutting into slices, return to freezer. Before serving, allow to set at room temperature a few minutes to let brownie thaw. Top with whipped cream and cherries. TIP Frozen sugar free whipped topping, thawed, may be used in place of sweetened whipped cream. Candyland Super Sundae Ingredients: 1 (7.25 oz.) bottle Smucker's Chocolate Fudge Magic Shell Ice Cream Topping 1 pint strawberry ice cream 1 package rainbow sprinkles 1 pint vanilla ice cream 1 pint chocolate ice cream 1 pint mint chocolate chip ice cream 1 pint butter pecan ice cream 1 can refrigerated extra creamy whipped topping 1 jar maraschino cherries with stems 3 tablespoons sliced almonds 1 (5.51 oz) package chocolate caramel cookie bars, (fun size 10-pack) Directions: LINE a 15 x 10-inch pan with foil. Place pan and 5 small plates in freezer to chill. Turn Magic Shell upside down and shake for at least 20 seconds. SCOOP 4 rounded servings of strawberry ice cream onto a chilled plate. Coat one scoop with Magic Shell, immediately topping with rainbow sprinkles. Repeat with two more scoops, leaving 1 scoop plain. Transfer scoops from plate to chilled pan in freezer.


REPEAT process with the 4 other flavors of ice cream, using a clean plate for each flavor. Before coating each flavor, shake Magic Shell again. Freeze scoops until solid or until ready to serve. SERVE sundae by layering alternate colored ice cream scoops in shallow 9-inch round bowl. Fill in gaps with mounds of whipped topping. Top off with cherries, almonds and garnish with as many whole or chopped candy bars as desired. Serve immediately. Caramel Toffee Cake Ingredients: 12 ounces frozen whipped topping, thawed 1/2 cup Smucker's Caramel Spoonable Ice Cream Topping 1 (16 oz.) prepared angel food cake 6 (1.4 oz.) toffee candy bars, chopped Directions: MIX whipped topping and caramel topping gently until combined. Cut cake in half horizontally. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/3 cup candy bars. Repeat. Place top layer of cake on bottom layer. Frost top and sides with remaining cream mixture and sprinkle with remaining candy bars. Store in the refrigerator. Caramel Swirled Cheesecake Ingredients: 1 (8 oz.) package cream cheese, softened 1/3 cup sugar 4 cups frozen whipped topping, thawed 1 cup Smucker's Caramel Spoonable Ice Cream Topping, divided OR Smucker's Butterscotch Spoonable Ice Cream Topping, divided 1 (9-inch) prepared graham cracker crust Directions: BEAT cream cheese and sugar in large bowl with electric mixer until smooth. Set aside 1 cup whipped topping. Gently stir in remaining whipped topping. Add 1/4 cup caramel topping to mixture and mix thoroughly. Spoon mixture evenly into prepared crust. CUT, with a knife, 3 deep "s" shaped channels in the cream mixture and fill each channel with caramel topping. Cut 2 more channels in the opposite direction to swirl the filling and create a marble effect. SPREAD reserved whipped topping evenly on top. Drizzle top of pie with additional caramel topping. Refrigerate until set, about 2 hours. TIP If desired, spread a thin layer of caramel topping on the crust before spooning in the filling.


Chocolate Caramel Raspberry Sauce Ingredients: 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk 25 carmels, unwrapped 4 (1 oz.) squares semi-sweet chocolate 2 tablespoons butter 1/4 cup Smucker's Seedless Red Raspberry Jam 1 pound cake, sliced Directions: COMBINE sweetened condensed milk, caramels and chocolate in heavy saucepan over low heat; stir until smooth. Stir in butter and jam until smooth. Serve warm over pound cake. Chocolate Fudge Mousse Ingredients: 2 cups cold milk 1 (3.9 oz.) package instant chocolate pudding 1/2 cup Smucker's Hot Fudge Spoonable Ice Cream Topping, divided 3 cups frozen whipped topping, thawed Directions: WHISK milk and pudding mix in medium bowl for 2 minutes. Blend in 1/4 cup hot fudge topping. Fold in whipped topping. Chill until serving. PLACE 1/4 cup hot fudge topping into a 1-quart resealable bag. Knead until soft. Cut small corner off bag. Drizzle over top of mousse before serving. Chocolate Fudge Surprise Cupcakes Ingredients: 1 (18.25 oz.) package Pillsbury Reduced Sugar Yellow Cake 1/3 cup Crisco Pure Canola Oil 1 cup water 3 large eggs 1/4 cup Smucker's Sugar Free Hot Fudge Spoonable Ice Cream Topping 1 (15 oz.) container Pillsbury Reduced Sugar Chocolate Fudge Frosting Directions: HEAT oven to 350F. Place 24 paper baking cups in muffin pans. BEAT cake mix, oil, water and eggs in large mixing bowl at medium speed of electric mixer for 2 minutes. Remove 1/2 cup batter and stir in hot fudge topping until evenly blended. Put 2 tablespoons yellow batter in the bottom of each


baking cup. Place 1 heaping teaspoon fudge batter in middle of each cupcake. Top with 1 tablespoon yellow batter smoothing to cover fudge. BAKE 20 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack. Frost with chocolate fudge frosting Chocolate Overload Brownie Pizza Ingredients: Crisco Original No-Stick Cooking Spray 1 (15.9 oz.) box Pillsbury Supreme Chocolate Extreme Brownie 1/3 cup Crisco Pure Vegetable Oil 3 tablespoons water 1 large egg 1 (16 oz.) can Pillsbury Chocolate Fudge Frosting 1/2 cup chocolate-covered wafer candies 1 (1.5 oz.) package chocolate-covered peanut butter cups, chopped 1 jar Smucker's Hot Fudge Spoonable Ice Cream Topping 1 jar Smucker's Hot Caramel Spoonable Ice Cream Topping Directions: HEAT oven to 350F. Spray a 12-inch round pizza pan with no-stick cooking spray. Prepare brownie mix in large bowl as directed on package, including syrup packet, oil, water and egg. Spread onto prepared pan. Bake 16 to 20 minutes. Cool completely. SPREAD can of chocolate frosting over brownie. Top with chocolate-covered wafer candies and chopped chocolate-covered peanut butter cups. HEAT fudge and caramel toppings according to label directions; drizzle some of each over top of the pizza. Cut in wedges and serve. Citrus Cream Cannoli Ingredients: 1/3 cup Orange Marmalade Simply Fruit 1 (15 oz.) container ricotta cheese, drained 1/4 cup powdered sugar 1/2 teaspoon vanilla extract Ground cinnamon 1 tablespoon grated fresh orange peel 12 to 18 cannoli shells, purchased GARNISH Mini chocolate chips or candy bits Additional powdered sugar Directions:


COMBINE marmalade, ricotta, powdered sugar, vanilla, cinnamon and orange peel in medium bowl. Spoon mixture into a pastry bag without a tip or into a resealable plastic bag, then cut one corner off. Pipe into shells. CHILL at least 2 hours or up to 6 hours. Garnish with mini chocolate chips or candy bits. Sprinkle with powdered sugar before serving. TIP Cannoli shells are available in your grocer's bakery, cookie aisle or at Italian specialty shops. Easy Chocolate Ice Cream 'n' Cake Ingredients: 1 (18.25 oz.) package Pillsbury White Cake 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk 2/3 cup Smucker's Chocolate Sundae Syrups Ice Cream Topping 1 cup slivered almonds, toasted and chopped* (optional) 2 cups (1 pint) heavy cream, whipped (do not use non-dairy whipped topping) 1 (8 oz.) container frozen whipped topping, thawed Additional Smucker's Chocolate Sundae Syrups Ice Cream Topping Additional toasted slivered almonds (optional) Directions: PREPARE and bake cake mix according to package directions for 13 x 9-inch cake. Cool slightly. Turn out on sheet of aluminum foil. Cool thoroughly; set aside. LINE 13 x 9-inch baking pan with foil. Stir together sweetened condensed milk, chocolate syrup and 1 cup chopped almonds, if desired, in large bowl. Fold in whipped cream. Pour into prepared pan; cover. FREEZE 6 hours or until firm. Lift ice cream out of pan with foil; turn out evenly on top of cake layer. Quickly frost top and sides with whipped topping. Drizzle with chocolate syrup. Garnish with additional almonds if desired. Return to freezer at least 2 hours before serving. TIP Can be made 2 weeks ahead. TIP *To toast nuts: Place nuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned. Creamy Mini Tarts Ingredients: 1 (8 oz.) package cream cheese, softened 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk 1/3 cup lemon juice 1 teaspoon vanilla extract


4 (1.9 oz.) boxes mini fillo shells 2/3 cup Smucker's Orchard's Finest Northwoods Blueberry Preserves Directions: BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla until blended. Spoon about 2 teaspoons into each mini shell. Refrigerate 2 hours or until firm. MAKE a slight indentation in the filling using the back of small round measuring spoon. Fill with 1/2 teaspoon preserves. Refrigerate until ready to serve. VARIATIONS FRESH FRUIT: Top mini tarts with fresh fruit such as strawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes or pineapple. Garnish with mint leaves. HOT FUDGE: Place 2 tablespoons Smucker's Hot Fudge Topping into corner of resealable plastic bag. Cut small corner off bag. Squeeze to drizzle over top of mini tarts. PRESERVES: Use different flavors of Smucker's preserves or orange marmalade to create a colorful assortment. Garnish with mint leaves. SPECIAL OCCASIONS: Top with various decorator sprinkles or chocolate curls. CHOCOLATE: Melt 1 cup semi-sweet chocolate chips. Stir into filling until blended. Fill mini shells. Sprinkle with mini chocolate chips. PEANUT BUTTER: Stir 1 cup Jif Creamy Peanut Butter into filling until smooth and blended. Fill mini shells. Top with foil-wrapped milk chocolate pieces, unwrapped. MOCHA: Dissolve completely 2 tablespoons Folger's Instant Coffee Crystals in lemon juice before adding to cream cheese mixture. Fill mini shells. Top with chocolate curls. Fruit and Granola Parfaits with Maple Mousse Ingredients: 1 1/3 cups Maple Mousse 1 1/3 cups low-fat granola cereal 1 1/3 cups fresh mixed berries Fresh mint leaves Directions: LAYER each of four 8-ounce parfait glasses as follows: 1/3 cup granola, 1/3 cup maple mousse, 1/3 cup berries; garnish with a dollop of remaining maple mousse and a mint leaf. Fudge Mousse and Caramel-Nut Trifle


Ingredients: 1 (11.75 oz.) jar Smucker's Sugar Free Caramel Spoonable Ice Cream Topping 2 (6.75 oz.) packages sugar free Rocky Road cookies, crumbled 1 (11.75 oz.) jar Smucker's Sugar Free Hot Fudge Spoonable Ice Cream Topping 2 (8 oz.) containers sugar free frozen whipped topping, thawed Directions: MIX caramel topping with crumbled cookies. Reserve 2 tablespoons of cookie mixture for garnish. WHISK hot fudge topping in medium bowl, gradually incorporating one container whipped topping. Stir remaining container whipped topping in separate bowl until fluffy. LAYER ingredients in a trifle bowl or 2 1/2-quart glass bowl in the following order. Place half of fudge mousse in bottom of bowl. Top with half of plain whipped topping. Spoon all but reserved cookie mixture over topping. Top with remaining fudge mousse. Dollop remaining plain whipped topping in the center. Crumble reserved cookie mixture over topping. Refrigerate 1 hour before serving. Ice Cream Cookie Dessert Ingredients: 1 (1 1/4 lb.) package chocolate sandwich cookies 18 chocolate fudge mint cookies 1 tablespoon Crisco Pure Canola Oil 1/2 gallon vanilla or mint chocolate chip ice cream, softened 2 cups Smucker's Hot Fudge Spoonable Ice Cream Topping 1 (12 oz.) container whipped topping, thawed Directions: PLACE both kinds of cookies in medium bowl; crush until fine. Reserve 1 cup of crumbs for topping. MIX remaining crumbs with oil. Press into 13 X 9-inch pan. Spoon ice cream on top of crumbs; freeze. HEAT hot fudge topping as directed on jar. Spread over ice cream. Freeze 1 hour. SPREAD with whipped topping. Top with reserved cookie crumbs. Freeze until ready to serve. Ice Cream n' Candy Cake Ingredients: Crisco Flour No-Stick Spray 1 (18.25 oz.) box Pillsbury White Cake OR Pillsbury Yellow Cake


1/3 cup Crisco Pure Vegetable Oil 1 package milk chocolate toffee bits, divided OR 4 of your favorite candy bars, roughly crushed or chopped 1 quart vanilla ice cream, softened 1 jar Smucker's Hot Fudge Spoonable Ice Cream Topping 1 (8 oz.) container frozen whipped topping, thawed 4 milk chocolate covered toffee bars, roughly crushed or chopped Directions: HEAT oven to 350F. Spray two 9-inch cake pans with flour no-stick cooking spray. Set aside. PREPARE cake mix according to package directions using oil. Stir in 1 cup of the milk chocolate toffee bits. POUR batter into prepared pans. Bake according to package directions. Cool 15 minutes in pans on racks. Remove from pans. Cool completely on racks. COMBINE ice cream and remaining milk chocolate toffee bits in large bowl until well blended. Spoon half the ice cream mixture into a 9-inch foil-lined cake pan. Spread hot fudge topping evenly over ice cream mixture. Spread remaining ice cream mixture over hot fudge. Freeze until firm. PLACE one cooled cake layer on a foil-covered cardboard round. Remove ice cream layer from pan, peel off foil; place ice cream on cake. Top with second cooled cake layer. Frost sides and top with whipped topping. Decoratively arrange broken and crushed candy bars on top. FREEZE 2 to 3 hours or until firm. Let soften slightly before serving. Store any leftovers in freezer. Marshmallow Nut Chocolate Cake Ingredients: CAKE Crisco Flour No-Stick Spray 1 cup Crisco Butter Shortening OR 1 stick Crisco Butter Shortening Sticks 1 cup sugar 1 cup firmly packed brown sugar 4 large eggs 1/3 cup Eagle Brand Sweetened Condensed Milk 2 teaspoons vanilla extract 1 cup buttermilk 1/2 cup unsweetened cocoa powder 2 1/2 cups Pillsbury BEST All Purpose Flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt


1 cup hot water FROSTING 1/2 cup powdered sugar 1/2 cup Eagle Brand Sweetened Condensed Milk 2 tablespoons Crisco Butter Shortening OR 2 tablespoons Crisco Butter Shortening Sticks TOPPINGS 1 cup chopped walnuts or pecans 1/2 cup miniature marshmallows, halved 1/3 cup Smucker's Chocolate Sundae Syrups Ice Cream Topping Directions: HEAT oven to 350F. Spray a 10-inch (12-cup) fluted tube pan with flour no-stick cooking spray. COMBINE shortening, sugar, brown sugar, eggs, 1 3 cup sweetened condensed milk and vanilla. Beat at medium speed until creamy. Beat in buttermilk and cocoa until well blended. COMBINE flour, baking soda, cinnamon and salt in medium bowl. Add to shortening mixture. Beat at low speed until blended. Beat at medium speed 5 minutes. Stir in hot water. Batter will be thin. Pour into prepared pan. BAKE 40 to 50 minutes or until top springs back when touched lightly in center or until toothpick inserted into center comes out clean. Cool 20 minutes. Remove from pan. Place cake, fluted side up, on serving plate. Cool 10 minutes. COMBINE powdered sugar, 12 cup sweetened condensed milk and 2 tablespoons shortening. Beat at high speed until glossy and of desired spreading consistency. Spread over warm cake. Sprinkle with nuts and marshmallows. Drizzle with chocolate syrup. Serve warm or cool completely Profiteroles Ingredients: 1/2 cup water 1/4 cup Crisco Butter Shortening OR 1/4 stick Crisco Butter Shortening Sticks 1/2 cup Pillsbury BEST All Purpose Flour 1/8 teaspoon salt 2 large eggs Ice cream (any flavor) Smucker's Chocolate Sundae Syrups Ice Cream Topping Directions: HEAT oven to 400F.


COMBINE water and shortening in medium saucepan. Heat to a rolling boil. Add flour and salt, stirring constantly until mixture forms a ball. Continue to cook and stir 1 minute. Remove from heat. Add eggs all at once. Beat until smooth. DROP by teaspoonfuls at least 1 1 2-inches apart onto ungreased baking sheets. Bake 20 to 30 minutes or until golden brown. Cool away from draft. CUT off tops of cooled cream puffs. Remove dough filaments from inside. Fill with small scoop of ice cream. Replace tops. Drizzle with chocolate syrup. Praline Bars Ingredients: CRUST 3/4 cup butter, softened 1/2 cup sugar 1 teaspoon vanilla extract 1 1/2 cups Pillsbury BEST All Purpose Flour FILLING 2 (8 oz.) packages cream cheese, softened 1/2 cup sugar 1 teaspoon vanilla extract 2 large eggs, beaten 1/2 cup almond brickle chips 1/4 cup Smucker's Caramel Spoonable Ice Cream Topping OR Smucker's Hot Caramel Spoonable Ice Cream Topping Directions: CRUST HEAT oven to 350F. Mix butter, sugar and vanilla with electric mixer on medium speed until light and fluffy. Gradually add flour, mixing on low speed until blended. Press onto bottom of a 9 x 13-inch baking pan. BAKE 20 to 23 minutes until lightly browned. FILLING MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix well. Stir in brickle chips. Pour over crust. Drop teaspoonfuls of caramel topping over cream cheese mixture. Gently run a knife through the batter to swirl the caramel topping. BAKE 30 minutes. Cool in pan on wire rack. Refrigerate. Cut into bars. Ribbon Layer Cake Ingredients: Crisco Original No-Stick Cooking Spray


1 (18.25 oz.) box Pillsbury Lemon Cake 1 cup water 1/3 cup Crisco Pure Canola Oil 3 large eggs Food coloring (yellow, green, red) Smucker's Strawberry Jelly FROSTING 3/4 cup Crisco All-Vegetable Shortening OR 3/4 stick Crisco All-Vegetable Shortening Sticks 2 1/2 cups powdered sugar 1 1/2 teaspoons vanilla extract 2 or 3 tablespoons milk 6 drops green food coloring Directions: HEAT oven to 350F. Spray three 8-inch square pans with no-stick cooking spray. PREPARE cake mix according to package directions, using water, oil and eggs. Divide batter into thirds. Color each third with food coloring to make pale yellow, pale green and pale pink batters. Pour batter into prepared pans. BAKE 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on racks. Remove from pans. Cool completely on racks. TRIM edges and cut each layer in half to make 6 rectangles. Spread 5 cake layers with jelly. Stack layers, alternating colors. Top with remaining section. Turn entire cake on its side so layers are vertical. Place on serving plate. Wrap and refrigerate while preparing frosting. BEAT shortening, powdered sugar, vanilla and milk until creamy. Blend in food coloring to color frosting a pale green. Frost top and sides of cake. Refrigerate until serving. Cut thin slices of cake across layers to create ribbon effect. S'More Sundae Ingredients: 2 tablespoons graham cracker crumbs or 2 squares graham crackers, crushed 2 scoops vanilla ice cream Smucker's Hot Fudge Microwaveable Ice Cream Topping, heated according to package directions Smucker's Marshmallow Spoonable Ice Cream Topping Character-shaped graham crackers Directions: PLACE graham cracker crumbs in bottom of a sundae glass. Scoop ice cream over top of crumbs. STIR hot fudge topping; spoon onto ice cream. Spoon marshmallow ice cream topping onto hot fudge layer.


GARNISH with several character shaped graham crackers on top of the sundae. Serve immediately. Strawberries and Cream Trifle Ingredients: 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk 1 1/2 cups cold water 1 (4-serving size) package instant vanilla flavor pudding and pie filling mix 1 (8 oz.) container frozen whipped topping, thawed 4 cups sliced fresh strawberries 1 cup Smucker's Strawberry Preserves 1 large (9-inch) prepared angel food cake, cut into 3/4-inch cubes (about 8 cups) Additional fresh strawberries for garnish 2 tablespoons sliced almonds (optional) Directions: WHISK sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes until well blended. Refrigerate 5 minutes. Fold in whipped topping. STIR together sliced strawberries and preserves. Spoon 2 cups pudding mixture into bottom of 4-quart clear glass trifle bowl or round glass serving bowl. Top with half the cake cubes, half the strawberries and half the remaining pudding mix. Repeat layers, ending with pudding. REFRIGERATE 3 to 4 hours or until set. Garnish top of trifle with additional sliced strawberries and almonds just before serving. Strawberry Angel Cookies Ingredients: Crisco Original No-Stick Cooking Spray 1 (16 oz.) package Pillsbury Angel Food Cake 3/4 cup Smucker's Strawberry Sugar Free Preserves OR 1 cup Smucker's Special Recipe Strawberry Preserves 3 tablespoons mini semi-sweet chocolate chips Directions: HEAT oven to 325F. Coat baking sheet with no-stick cooking spray. BEAT together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet. BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.


TIP Store between sheets of wax paper to keep from sticking together Strawberry Brownie Shortcakes Ingredients: Crisco Original No-Stick Cooking Spray 1 (19.5 oz.) package Pillsbury Classic Milk Chocolate Brownie 1/2 cup Crisco Pure Vegetable Oil 1/4 cup water 2 large eggs 1 quart vanilla ice cream or flavor of your choice 2 cups sliced strawberries 1 (11.75 oz.) jar Smucker's Hot Fudge Spoonable Ice Cream Topping 1 (8 oz.) container frozen whipped topping, thawed 1 jar maraschino cherries Directions: HEAT oven to 350F. Prepare brownie mix as directed on package using oil, water and eggs. Cool completely in pan. CUT into 20 squares. Top 10 brownie squares with small scoops of ice cream and sliced strawberries. Top with remaining brownie squares. MICROWAVE hot fudge topping according to package directions. Drizzle each sundae with hot fudge. Dollop with whipped topping. Garnish with maraschino cherries. Serve immediately. Strawberry Cheesecake Brownies Ingredients: Crisco Original No-Stick Cooking Spray 1 (19.5 oz.) package Pillsbury Classic Traditional Fudge Brownie 1/2 cup Crisco Pure Vegetable Oil 1/4 cup water 4 large eggs, divided 3/4 cup chopped walnuts (optional) 2 (8 oz.) packages cream cheese, softened 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk 1/3 cup lemon juice 1 teaspoon vanilla extract 1/2 cup Smucker's Seedless Strawberry Jam Directions: HEAT oven to 350F. Spray a 13x9-inch baking pan with no-stick cooking spray. Combine brownie mix, oil, water and 2 eggs in large bowl; stir 50 strokes with spoon. Stir in nuts, if desired. Spread into prepared pan. Bake 20 minutes.


BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Mix in remaining 2 eggs, lemon juice and vanilla until smooth. Pour evenly over warm brownie. STIR jam until smooth. Drop by teaspoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect. Bake additional 35 to 40 minutes or until top is lightly browned. Cool 1 hour. Loosely cover and chill in refrigerator for 2 hours or more. Cut into bars. Waffle-Berry Sundaes Ingredients: WAFFLES 2 cups Hungry Jack Buttermilk Complete Pancake & Waffle Mix (Just Add Water) 1 1/4 cups water 1/4 cup Crisco Pure Vegetable Oil 1 large egg, slightly beaten Crisco Original No-Stick Cooking Spray TOPPING 1 pint vanilla ice cream (2 cups) Fresh strawberries, hulled and sliced 1 (11.75 oz.) jar Smucker's Strawberry Spoonable Ice Cream Topping 1 (20 oz.) container Smucker's Chocolate Sundae Syrups Ice Cream Topping Whipped cream or topping 8 maraschino cherries with stems (optional) Directions: HEAT waffle iron according to manufacturer's instructions. COMBINE waffle mix, water, oil and egg in medium bowl. Stir until large lumps disappear. Spray waffle iron with no-stick cooking spray. Pour scant 1/3 cup batter evenly over heated waffle iron surface. Bake until steaming stops and waffle is golden brown. TOP each waffle with ice cream, fresh strawberries, strawberry topping, chocolate syrup, whipped cream and a cherry, if desired. Serve immediately.


Viennese Berry Cream Fingers Ingredients: 1/3 cup Smucker's Triple Berry Fruit Syrup, or any flavor Smucker's Fruit Syrup, chilled 1 cup (1/2 pt.) heavy cream, chilled 1 pint fresh small strawberries, washed, stemmed and sliced lengthwise, 1/4-inch thick 2 (3 oz.) packages ladyfingers Smucker's Chocolate Sundae Syrups Ice Cream Topping, at room temperature Powdered sugar (optional) Directions: CHILL medium bowl and beaters from electric mixer in refrigerator 15 minutes. Beat together chilled fruit syrup and cream in chilled bowl, gradually increasing speed on mixer to HIGH. Beat until stiff peaks form. SEPARATE ladyfingers, pairing a top and bottom. Spread bottom halves generously with berry cream. Top with slices of strawberries and cover with top halves. DRIZZLE chocolate syrup over tops of ladyfingers. Refrigerate 30 minutes before serving. Sprinkle with powdered sugar, if desired. Easy Tiramisu 1. Ingredients 3 tablespoons instant espresso powder 1 (8 ounce) package reduced-fat cream cheese 3/4 cup heavy cream 1/3 cup sugar 2 (3 ounce) packages soft ladyfingers Unsweetened cocoa powder, for dusting 2. Cooking Directions In a medium bowl, mix espresso powder with 3 tablespoons boiling water until dissolved. Add 1 1/2 cups cold water; set aside. With an electric mixer, beat cream cheese with heavy cream and sugar until light and fluffy. Spread a few tablespoons of cream-cheese mixture in the bottom of a 2-quart serving dish. Separate ladyfingers. One by one, dip a third of ladyfingers in espresso, then arrange in bottom of dish. Spread with a third of cream-cheese mixture. Repeat twice with remaining ladyfingers, espresso, and cream-cheese mixture (can be refrigerated, covered, up to 1 day). Dust with cocoa just before serving. Yield: 6 servings


Lime Chiffon Pie 2/3 cup boiling water 1 pkg (3 oz.) JELL-O Lime Flavor Sugar Free Gelatin ice cubes 1/2 cup cold water 2 cups thawed COOL WHIP FREE Whipped Topping 1-1/2 tsp lime zest 2 Tbsp. lime juice 1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.) ADD boiling water to gelatin mix in large bowl; stir with whisk 2 min. until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until ice is melted. STIR in COOL WHIP, zest and juice. Refrigerate 15 to 20 min. or until mixture is very thick and will mound. Spoon into crust. REFRIGERATE 4 hours. Kraft Kitchens TipsMakeover - How We Did ItWe've taken a classic pie and given it a makeover. We omitted the eggs and condensed milk to give this pie a fluffier texture. The tart lime filling is made with JELL-O Lime Flavor Sugar Free Gelatin, COOL WHIP FREE Whipped Topping and fresh lime juice and zest. These small changes result in a savings of 170 calories and 7.5 grams of fat per serving! Special ExtraGarnish with thin lime wedges and/or additional lime zest.Lemon Chiffon PiePrepare as directed, using JELL-O Lemon Flavor Sugar Free Gelatin, lemon zest and lemon juice. Frosty Orange Crme Layered Dessert 2 cups orange sherbet (only use if no flavor specified) or sorbet, Softened1pkg. (8 oz.) PHILADELPHIA Cream Cheese, Softened 1 can (14 oz.) sweetened condensed milk 1/2 cup orange juice 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed! LINE 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min. MEANWHILE, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in COOL WHIP. Spread over sherbet in pan. FREEZE 3 hours. To unmold, invert pan onto plate; remove foil. Kraft Kitchens TipsHealthy LivingTrim 30 calories and 3 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.How to Soften SherbetTo soften sherbet, spoon measured amount of sherbet into microwaveable bowl. Microwave on MEDIUM (50%) 10 to


15 sec. or until slightly softened.How to Easily Cut DessertRemove from freezer about 10 min. before serving to soften slightly before slicing. Lemon-Blueberry Squares

Makes: 16 servings 32 NILLA Wafers 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1-1/2 cups cold milk 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding 1 Tbsp. lemon juice 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 1 cup blueberries Make It! LINE bottom and sides of 8-inch square dish with wafers; set aside. BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes and lemon juice; mix well. Whisk in 2 cups COOL WHIP and berries. Spoon into prepared dish. REFRIGERATE 3 hours or until set. Serve topped with remaining COOL WHIP. Kraft Kitchens Tips How to Soften Cream Cheese Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.


Watermelon Pops

Makes: 16 servings What You Need 1 cup sugar, divided 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin 2 cups boiling water, divided ice cubes 1 cup cold water, divided 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin 3 Tbsp. miniature semi-sweet chocolate chips 1/2 pkg. (4 oz.) PHILADELPHIA Cream Cheese, softened 1-1/2 cups thawed COOL WHIP Whipped Topping Make It!

MIX 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.


MEANWHILE, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.

BEAT cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups.

POUR lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.


Kraft Kitchens TipsNoteLook for wooden pop sticks in craft or hobby stores. If you don't have pop sticks, you can use plastic spoons for handles instead.How to Easily Remove Frozen Pops from CupsDip cups in warm water for 15 sec. Peel off cups.(Do not twist or pull pop sticks.) PHILADELPHIA Double-Chocolate Cheesecake

24 OREO Cookies, crushed (about 2 cups) 1/4 cup (1/2 stick) butter or margarine, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar 2 Tbsp. flour 1 tsp. vanilla 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled 4 eggs 1/2 cup blueberries Make It!HEAT oven to 325F. MIX crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10 min. BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries. Kraft Kitchens TipsSize-WiseNeed a sweet treat to serve a crowd? Try this rich, chocolatey dessert! Since it serves 16 people, it easily fits the bill.How to Press Crumb Mixture Into Pan To Make CrustUse bottom of dry measuring cup to press crumb mixture onto bottom of pan.Special ExtraAdd 1/4 cup hazelnut liqueur with the melted chocolate.


Quick Lemon-Berry Trifle

Prep Time: 15 min Total Time: 1 hr 15 min Makes: 16 servings, 1/2 cup each What You Need!2-1/2 cups cold milk 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding, or any other flavor 2 cups thawed COOL WHIP Whipped Topping, divided 4 cups mixed fresh berries (blueberries, raspberries and sliced strawberries), divided 42 NILLA Wafers Make It! BEAT milk and pudding mixes with whisk 2 min. Stir in 1-1/2 cups COOL WHIP. Reserve 1/4 cup berries for garnish; set aside. ARRANGE 21 wafers on bottom and up side of 2-1/2-qt. bowl; top with layers of 1/3 pudding mixture and 1/2 each berries and remaining pudding mixture. Top with remaining wafers, berries, pudding mixture and COOL WHIP. Garnish with reserved berries. REFRIGERATE 1 hour. Kraft Kitchens TipsSpecial ExtraFor extra lemon flavor, toss mixed berries with 2 Tbsp. sugar and 1 Tbsp. lemon zest before using. Chocolate clair Squares

What You Need!


2 cups cold milk 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed 64 NILLA Wafers 2 squares BAKER'S Semi-Sweet Chocolate BEAT milk and pudding mixes with whisk 2 min. Stir in COOL WHIP. ARRANGE 16 wafers on bottom of 8-inch square dish; cover with 1/3 of pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours. MICROWAVE chocolate in microwaveable bowl on HIGH 1 min. or until melted when stirred. Drizzle over dessert. Kraft Kitchens Tips Special Extra Garnish with COOL WHIP Whipped Topping (in a can) just before serving. Keeping It Safe Store leftovers in refrigerator. JELL-O Magic Mousse

Prep Time: 10 min Total Time: 8 hr 10 min Makes: 10 servings, about 1/2 cup each What You Need!3 cups boiling water 1 pkg. (6 oz.) or 2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin 1 tub (16 oz.) COOL WHIP Whipped Topping, thawed Make It! ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Whisk in COOL WHIP until well blended. (Mixture will be thin.) POUR into 10 glasses or dessert dishes, 1-1/2-qt. bowl or 6-cup mold sprayed with cooking spray. REFRIGERATE 8 hours or until set. If using mold, unmold dessert onto serving plate just before serving. Kraft Kitchens TipsSize-WiseSince this indulgent dessert serves so many people, it's a great choice to serve at your next party. ShortcutIs the COOL WHIP still frozen? No need to worry. Just follow the recipe as directed, using the still-frozen COOL WHIP. Just be sure to stir the gelatin mixture until the COOL WHIP is


completely melted as directed before pouring into the glasses, dessert dishes, bowl or mold. Special ExtraIf preparing dessert in mold, melt 1 square BAKER'S Semi-Sweet Chocolate as directed on package; pour into resealable plastic bag. Cut off small piece from 1 bottom corner of bag; squeeze chocolate over serving plate as desired. Refrigerate until firm. Unmold dessert onto plate just before serving. Lemon-Cream Cheese Cupcakes

What You Need!1 pkg. (2-layer size) white cake mix 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding 1 cup water 4 egg whites 2 Tbsp. oil 1 pkg. (16 oz.) powdered sugar 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4 cup (1/2 stick) butter, softened 2 Tbsp. lemon juice Make It! HEAT oven to 350F. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups. BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely. MEANWHILE, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes. Kraft Kitchens TipsSubstitutePrepare as directed, using PHILADELPHIA Neufchatel Cheese. Special ExtraStir 1 tsp. lemon zest into frosting mixture.


Angel Lush

1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained. 1 pkg. (1.5 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding 1 cup thawed COOL WHIP LITE or COOL WHIP Sugar Free Whipped Topping 1 pkg. (10 oz.) Round angel food cake, cut horizontally into 3 layers 10 fresh strawberries MIX pineapple and dry pudding mix in medium bowl with whisk until well blended. Stir in COOL WHIP. STACK cake layers on plate, filling layers and topping with pudding mixture. REFRIGERATE 1 hour. Top with berries just before serving. DOLE is a registered trademark of Dole Food Company, Inc. Kraft Kitchens TipsLush Dessert CupsOmit cake. Prepare pudding mixture as directed. Refrigerate several hours or until chilled. Serve spooned into dessert dishes. How to Cut Angel Food CakeUse a serrated knife and gentle sawing motion to easily cut the angel food cake.


Strawberry Delight Squares

What You Need!10 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups) 1/2 cup sugar, divided 6 Tbsp. butter or margarine, melted 1-1/2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened 2 Tbsp. milk 1 cup thawed COOL WHIP LITE Whipped Topping 2 cups boiling water 1 pkg. (0.6 oz.) JELL-O Strawberry Flavor Sugar Free Gelatin 1-1/2 cups cold water 2 cans (8-1/4 oz. each) mandarin oranges, drained Make It! MIX graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. BEAT Neufchatel, remaining sugar and milk with whisk until well blended. Stir in COOL WHIP; spread over crust. Refrigerate until ready to use. Meanwhile, add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in oranges. Spoon over Neufchatel layer. REFRIGERATE 3 hours or until firm. Cut into squares. Kraft Kitchens TipsSize-WiseSweets can be part of a balanced diet but remember to keep tabs on portions.SubstitutePrepare using 2 pkg. (0.3 oz. each) strawberry gelatin.Storage Know-HowOnce thawed, store COOL WHIP LITE Whipped Topping in the refrigerator for up to 2 weeks or re-freeze for up to 3 months. Cream Puff Pastry 1/2 c. butter 1 c. boiling water 1 c. pre-sifted flour 1/4 tsp. salt 4 eggs Put butter and water in small saucepan; stir over high heat until melted and liquid is boiling rapidly. Add flour and salt at once; raise saucepan a few inches above heat. Stir briskly. Mixture will come away from sides of pan and form a ball in center.


Cook and stir 30 seconds more. Remove from heat. Break 1 egg into the paste; beat fast until smooth and fluffy. Repeat until all the eggs are used. Drop by whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches apart. Bake at 350 degrees until puffed and golden 35-40 minutes. Cool away from drafts. Cut off tops and fill with filling or ice cream. CREAM PUFF FILLING: 1/3 c. sugar 2 c. milk 2 tbsp. butter 2 tsp. vanilla 2 tbsp. cornstarch 2 egg yolks, slightly beaten Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Cool and fill cream puffs. Chocolate Eclairs or Cream Puffs SHELLS: 1 c. water 1/2 c. butter Salt Boil above. Add all at once 1 cup flour. Stir; remove from heat. Cool slightly. Should look like mashed potatoes. Beat in 4 eggs, one at a time. Drop by teaspoon on greased cookie sheet. Bake at 400 degrees for 15 minutes. Turn down oven to 350 degrees and bake an additional 15 minutes. For larger shells use tablespoon and add 10 minutes more to each baking time. Chocolate Eclair Filling: Mix, 2 small packages vanilla pudding with 3 cups milk. Fold in 8 ounces of Cool Whip. Fill shells and frost with chocolate icing. CREAM PUFF DESSERT Boil together 1 stick butter and 1 cup water. Add 1 cup flour. Mix well. Cool slightly. Stir in 4 eggs, one at a time. Mix well and spread into 9 x 13 inch greased pan. Bake at 400 degrees for 30 minutes. Cool completely. Makes a pretty crust. DESSERT: Take 1 large box vanilla instant pudding. Add 3 cups milk and 18 ounce package softened cream cheese. Mix together with a wire whip so lumps disappear. Pour into cream puff crust. Spread 8 ounces Cool Whip on top of pudding and drizzle Hershey's syrup on top. Refrigerate. Keeps very well for days. The cream cheese gives the pudding a different, good taste.


Floating Island 1 can condensed milk 1 (12 oz.) can Pet milk 1 condensed milk can of water 4 eggs (separated), need yolks 1 tbsp. vanilla ISLAND: 4 egg whites 4 tbsp. sugar Few drops of lemon juice Beat egg yolks well - add milks and water then heat on stove, stirring constantly - do not let boil - until thickens, approximately 15 minutes. Remove from stove. Add in vanilla and pour in glass bowl. (If this mixture boils the egg will curdle and it's no good - if it's not stirred constantly the bottom will burn and again it's lost.) Beat egg whites until stiff (approximately 5 minutes), slowly add sugar and lemon juice. When stiff and holding peaks, add in big spoonfuls to top of custard mix in glass bowl to look like "Floating Islands". Serves 8. Floating Island 3 eggs 9 egg yolks 1 c. sugar 1 tsp. salt 1/2 gallon milk 2 tsp. vanilla ISLANDS 9 egg whites 1 c. sugar 1 tsp. cream of tartar 1 tsp. vanilla Scald milk. Slightly bet 9 egg yolks and 3 eggs. Add sugar and salt to eggs, and then stir egg mixture into scalded milk. Cook custard over low heat until slightly thick - about 1 hour, stirring constantly. Cool and add 2 teaspoons vanilla. Pour custard into shallow pans, filling less than 1 1/2 inches. Prepare islands by beating 9 egg whites until stiff. Add sugar, cream of tartar and vanilla. Drop islands from a spoon onto custard. Brown islands in oven (350 degrees) about 10 minutes. Cool and refrigerate 2 hours. 24 servings. Serve in sauce dishes with 2 or 3 islands. Islands in the Stream 1 qt. milk 3 lg. eggs, separated 2/3 c. granulated sugar 2 heaping tsp. all-purpose flour


1 tsp. vanilla extract Prepare custard: In 2-quart saucepan over medium heat, heat milk only until tiny bubbly form around edge; do not allow to boil. Meanwhile, in medium-size bowl with mixer at medium speed, beat egg yolks and all but 3 tablespoons sugar until light and fluffy; beat in flour until smooth. When milk is hot, remove from heat; gradually add 3/4 cup milk to egg yolk mixture, stirring rapidly with wooden spoon. Slowly pour yolk mixture back into remaining milk in saucepan, stirring constantly. Set over very low heat; cook 20 to 25 minutes, stirring constantly until mixture thickens enough to coat back of metal spoon; do not allow to boil. Remove from heat; stir in vanilla. Pour custard through fine-mesh strainer into metal bowl. Cover surface of custard with plastic wrap; refrigerate at least 45 minutes until cold. Prepare meringue "islands": In 12-inch skillet over high heat, bring enough water to fill skillet 2/3 full to boil. Meanwhile, in large bowl with mixer at high speed, beat egg whites until foamy; beat in remaining 3 tablespoons sugar, 1 tablespoon at a time, until stiff glossy peaks form. Reduce heat under skillet so water barely simmers. Using tablespoon, scoop up some of meringue mixture; form into egg shape with second tablespoon held upside down. Gently drop meringue into simmering water. Using about half of meringue mixture, repeat to make 5 more "islands", dropping into water and spacing well apart. Simmer "islands" 2 minutes on each side, turning carefully. Using slotted spoon, remove to paper towels to drain. Repeat procedure with remaining meringue mixture; you should have about 12 "islands". Chocolate Roulade


Ingredients Serves 8 to 10 Vegetable-oil cooking spray 1/4 cup unsweetened cocoa powder, plus more for dusting 1/2 cup cake flour (not self-rising) 2 tablespoons cornstarch Pinch of salt 4 large eggs 1/2 cup sugar Armagnac Syrup Chestnuts, in syrup, drained, for garnish Chestnut Mousse Chocolate Glaze Directions Preheat oven to 375 degrees. Coat a 13-by-18-inch rimmed jelly-roll pan with cooking spray; line with parchment. Coat lining with cooking spray. Dust with cocoa; tap out excess. Sift cocoa, flour, cornstarch, and salt together into a bowl; set aside. Put eggs and sugar in the heatproof bowl of an electric mixer; set over a pan of simmering water. Whisk constantly until sugar is dissolved and eggs are hot to the touch. Transfer bowl to mixer fitted with the whisk attachment. Beat on high speed until pale, fluffy, and cool. Sprinkle flour mixture over egg mixture; gently fold in with a rubber spatula. When almost combined, pour melted butter down side of bowl; fold in. Pour batter onto pan; smooth. Bake until cake pulls away from sides of pan and is springy to the touch, 8 to 10 minutes. Run a thin knife around cake. Invert onto a clean kitchen towel dusted generously with cocoa; peel off parchment. Starting from one short end, roll cake, using towel to guide into a log. Transfer to a wire rack; let cool completely.


Unroll cake. Brush surface with Armagnac syrup; then spread with mousse, leaving a 1/2-inch border. Roll up again, using kitchen towel. Bring towel's edges together along top of cake; secure with clothespins (leave ends open). Refrigerate at least 4 hours or overnight.

Transfer cake to a rack set over a rimmed baking sheet; remove towel. Pour glaze on top. Refrigerate 30 minutes. Garnish with chestnuts, if desired. Devil's Food Cupcakes

Ingredients 3/4 cup unsweetened Dutch-process cocoa powder 3/4 cup hot water 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 1/4 teaspoons coarse salt 1 1/2 cups (3 sticks) unsalted butter 2 1/4 cups sugar 4 large eggs, room temperature 1 tablespoon plus 1 teaspoon pure vanilla extract 1 cup sour cream, room temperature Chocolate Ganache Frosting Chocolate Curls, for decorating (optional) Directions


Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving. Coconut Cupcakes

Ingredients Makes 2 dozen 3 cups cake flour (not self-rising) 2 teaspoons baking powder 1 teaspoon salt 3 sticks (1 1/2 cups) unsalted butter, room temperature 2 1/4 cups sugar 1/2 teaspoon pure vanilla extract 1 cup coconut milk 8 large egg whites 1 1/4 cups shredded sweetened coconut Seven-Minute Frosting Fresh Roasted Coconut, for garnish


Directions Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. 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. 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 a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture; stir in shredded coconut. 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 seven minute frosting, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to 3 days. Garnish with fresh coconut just before serving. Strawberry Cupcakes

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 Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside. In a medium bowl, sift together flour, baking powder, and salt; set aside. 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. 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. 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. Strawberry Meringue Buttercream Ingredients Makes 5 cups 4 large egg whites 1 1/4 cups sugar 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons 1 teaspoon pure vanilla extract 1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor Directions In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees). Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes. Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high

recipe collection 56

Food

cup butter

cup peanut butter

cup margarine

peanut butter kisses

cup sugar im

cup biscoff

cup molasses

peanut butter fudge