the decadent desserts recipe book.cookforthecure.millerbrooks.com/img/2007/mb-cftc-2007.pdfcream...

The decadent desserts recipe book.{Go ahead, indulge a little.}

2007 Miller BrooksCook for the Cure

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Great Gramie’s Fudge Carrie Bishop 5

Chocolate Mint Meltaway Cupcakes Jill Broadhacker 6

Peanut Butter and Jelly Bars Katie Burton 8

Shortbread Tart with Lemon Cream Filling Nancy Carroll 9

Reggae Rum Balls Kelly Deignan 10

Toffee Temptation Laurie Durham 11

Tagalong’s Truffles Micki Harmeson 12

WeightBotchers Cheesecake-Brownie Wedding Jason Hathaway 13

Just about the most totally awesome cranberry cheese bars ever! Joanne Johnson 14

Grandma’s Komacake Sarah Lamberson 15

Irish Coffee Buzz Beans Rosie O’Hara 16

Cook for the Cure Crumbles Joe Smith 18

Pumpkin Bars Terri Stry 19

Bourbon Balls and Chocolate Mice Barbie Wentworth 20

Table of Confections.

2007 WINNERAllison Dettwiler Reese’s Rush! 4

Allison Dettwiler

unleashes...


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Sweet Successes.

Cook for the Cure® is a registered trademark of the Susan G. Komen Breast Cancer Foundation.

Chocolate. Pumpkin. Cranberry. Lemon. Chocolate. Bourbon. Rum. Chocolate.

Spice. Chocolate. Peanut Butter. Chocolate. Coffee. Chocolate. And more chocolate.

There was quite a buzz surrounding our Sixth Annual Cook for the Cure event on

October 26, 2007. And we can guess why.

Over 200 guests savored 15 delectable confections while meeting, mingling

and simply catching up with old friends. The debut of our own MB Band rocked

the house with covers of eclectic classics by Patsy Cline, Joni Mitchell and

Otis Redding. Our perennially favorite Silent Auction set two records this

year — 28 entries and $2,150 in winning bids. In all, we raised $8,500.

But the sweetest success is measured by every single survivor of breast cancer.

All who work, cook, donate and attend help increase the number of survivors every

year. As our heartfelt thank you, we’ve collected all of the recipes from this event.

So indulge. Whip up one of these tempting treats and enjoy!


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Makes about 15 brownies.

1/2 cup butter or margarine

2 squares unsweetened chocolate, melted

1 cup sugar

2 eggs, well-beaten

1/2 cup flour

15 mini Reese’s cups

Preheat oven to 350 degrees.

Stir together butter and melted chocolate. Blend in sugar. Add eggs; mix well.

Blend in flour.

Place paper or foil baking cups in each of the cups of a regular-sized muffin pan.

Divide brownie batter evenly among the muffin cups, filling each about 2/3 full.

Place 1 unwrapped mini Reese’s cup into the batter of each cup so that the

Reese’s is hidden in the batter.

Bake 23 to 28 minutes or until brownies are set. DO NOT OVERBAKE.

Cool 30 minutes before serving.

Allison Dettwiler

unleashes...

2007 WINNERAllison Dettwiler Reese’s® Rush!


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Combine sugar, butter and milk in heavy 2-1/2 quart saucepan; bring to full rolling

boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring.

Remove from heat, stir in chocolate until melted. Add marshmallow creme and

vanilla, beat until blended. Pour into greased 9 x 13 inch baking pan. Let cool

and cut into 1-inch squares.

Great Gramie’s FudgeCarrie Bishop

Makes about 100 pieces.

3 cups sugar

3/4 cup butter

2/3 cup evaporated milk

18 ounces chocolate chips(1-1/2 packages)

1 (7 ounce) jar Kraft Marshmallow Creme

1 Tb vanilla


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Makes 12 extra-large cupcakes.

Cupcakes:

3 oz unsweetened chocolate,chopped

1 cup unbleached all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter,(1 stick) room temperature

1-1/4 cups sugar

2 large eggs

1 tsp vanilla extract

1/2 cup sour cream

1/2 cup water


Make cupcakes:Melt chocolate in top of double boiler, stirring until smooth. Remove from water

and set aside to cool slightly.

Sift flour, baking powder, baking soda and salt into a medium bowl and set aside.

In large bowl using an electric mixer on medium speed, beat the butter and sugar

until smooth and creamy, about 2 minutes. Stop the mixer and scrape bowl as

needed during mixing. On low speed, mix in the melted chocolate. On medium

speed, add the eggs one at a time, mixing until each is blended into the batter.

Chocolate Mint Meltaway CupcakesJill Broadhacker

Filling:

3/4 cup heavy whipping cream

2 Tb unsalted butter,cut into 2 pieces

9 oz semisweet (1-1/2 cups) chocolate chips

1/2 tsp vanilla extract

1/2 tsp peppermint extract

Glaze:†

2 cups heavy whipping cream

4 Tb unsalted butter,cut into 4 pieces

6 Tb light corn syrup

18 oz semisweet (3 cups) chocolate chips

1 tsp vanilla extract


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Add vanilla and beat until mixture is creamy and the color has lightened slightly,

about 1 minute. Mix in the sour cream until no white streaks remain. On low

speed, add half of the flour mixture, mixing until just incorporated. Mix in water.

Mix in the remaining flour mixture until incorporated and batter looks smooth.

Line 12 extra-large muffin tins with large paper cupcake liners. Spray the inside

of each with nonstick cooking spray. Fill each with about 1/3 cup of batter, to

about 1/2 inch from the top of liner. Using a small spatula, smooth the tops.

Bake just until the tops feel firm and a toothpick inserted in the center comes out

clean, about 20 minutes. Cool for 10 minutes in the pan on a wire rack. Remove

cupcakes from pan by inverting on wire rack using potholders (pan will still be hot).

Turn the cupcakes right side up to cool completely.

Make filling:In a medium saucepan, heat cream and butter* over low heat until cream is hot

and butter melted. The mixture should form tiny bubbles and reach about 175

degrees on a thermometer; do not let it boil. Remove the pan from heat, add the

chocolate chips and let them sit in the cream for about 30 seconds to soften. Add

vanilla and whisk until smooth and all chocolate has melted.** Transfer to a large

bowl and stir in the peppermint extract. Cover and refrigerate until the filling is

firm around the edges and the center feels cold to the touch but is still soft, about

1-1/2 hours.

Make glaze:Follow the instructions for filling above, except:

* Heat the corn syrup along with the cream and butter in the first step.

** Stop after the chocolate has melted. Let glaze sit at room temperature

until it is a thick but spreadable consistency.

Assembly:Remove paper liners from cupcakes and turn cupcakes upside down on wire rack.

Slice horizontally in half and move the “tops” (which were the bottoms) to the side.

Using a whisk, beat the cold filling just until the color lightens from dark to medium

and it thickens slightly, about 30 seconds. Immediately spread 2 tablespoons over

each cupcake bottom using a small spatula. Filling will firm up quickly. Replace

cupcake tops.

Using a clean, small spatula, spread a thin layer of glaze (about 1-1/2 tablespoons)

on the tops and sides of each cupcake. Let sit about 15 minutes for glaze to firm.

Spread a second, thicker layer of glaze (about 2-1/2 tablespoons) over the first

layer, smoothing the glaze as you go. Let sit for 30 minutes to firm.

Serve immediately or cover and refrigerate for up to 3 days.

† This makes a little more glaze than you will need, but leftover glaze can be refrigerated for up to 2 weeks.


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Peanut Butter and Jelly BarsKatie Burton


Butter and lightly flour a 9 x 13 inch baking pan.

Using an electric mixer on medium speed, cream butter and sugar until light and

fluffy. Lower speed; add egg, vanilla and peanut butter and beat until combined.

In a separate bowl, sift flour, baking powder and salt. On low speed, slowly

add flour mixture to peanut butter mixture. Mix until just combined. Set aside

1/2 cup dough.

Using your fingertips, press remaining dough into an even layer in pan. Spread

preserves over dough. Crumble reserved 1/2 cup dough over the preserves and

then sprinkle with peanuts and peanut butter chips.

Bake until golden and bubbly, about 45 minutes. Cool on a wire rack and cut

into bars.

Makes about 30 bars.

1 stick (1/4 lb.) unsalted butter,softened

3/4 cup sugar

1 large egg, at room temperature

1/2 tsp vanilla extract

1-1/2 cup creamy peanut butter (preferred: Skippy®)

1-1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1-1/2 cups strawberry preserves

2/3 cup salted peanuts (chop into small pieces)

2/3 cup peanut butter chips


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Prepare tarts:Lightly butter (or spray with a nonstick vegetable spray) mini-muffin tin pan. Set aside.

In the bowl of electric mixer using the paddle attachment, cream the butter and

sugar together for approximately 2 minutes. Beat in the vanilla extract. Add the

flour, cornstarch and salt and mix just until incorporated.

Divide the dough into 30 even pieces and form into balls. Place one ball of dough

in each muffin tin. With fingertips, press the dough up the sides of the individual

muffin tins so there is an indentation in the center. Once filled, placed the tin of

unbaked shells in the refrigerator for about 10 minutes so the dough can firm up.

(This will help prevent the dough from puffing up during the baking.)

Bake for approximately 18 – 20 minutes or until lightly browned. About halfway

through baking, lightly prick each tart with the tines of a fork if they’ve puffed up.

Check again after another 5 minutes and prick again if they’ve puffed up. Place

the pan on a wire rack to cool.

Cream filling:With electric mixer (or food processor) beat the

cream cheese until fluffy. Add condensed milk,

lemon juice, lemon zest and vanilla and beat until

smooth. Keep refrigerated until ready to fill tarts.

To serve: Fill the tarts (pipe or spoon the filling) and garnish with fresh berries.

Makes 30 mini-tarts.

Tarts:

1 cup (2 sticks) unsalted butter at room temperature

1/2 cup confectioners (powdered) sugar

1 tsp pure vanilla extract

1-1/2 cups all purpose flour

1 Tb cornstarch

1/8 tsp salt

Cream Filling:

1 (8 ounce) package cream cheese, softened

1 (14 ounce) can sweetened condensed milk

1/3 cup lemon juice (freshly squeezed)

Zest of 1 lemon

1 tsp pure vanilla extract

shortbread tart

with lemon cream filling

Shortbread Tart with Lemon Cream FillingNancy Carroll(Former winner)

NOTE: The tart shells store very

well, so they can be made well in

advance of serving. The filling also

can be made in advance and

refrigerated until ready to use.


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Reggae Rum BallsKelly Deignan(Last year’s winner)

In a large bowl, toss together

the crushed vanilla wafers,

1-1/3 cup coconut and

walnuts. Stir in the sweetened

condensed milk and rum; mix well.

Refrigerate for 4 hours.

Roll the dough into 1-inch balls and

roll the balls in the remaining coconut.

Store in a tightly covered container in

the refrigerator.

Makes about 8 dozen.

1 (12 oz) package vanilla wafers,crushed very fine

1-1/3 cups plus 1 cup flaked coconut

1 cup finely chopped walnuts

1 (14 oz) can sweetened condensed milk

1/4 cup rum


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Heat sugar, butter and water to boiling in heavy 2-quart saucepan, stirring

constantly; reduce heat to medium. Cook about 13 minutes, stirring constantly,

to 300 degrees on candy thermometer or until small amount of mixture dropped

into cup of very cold water separates into hard, brittle threads. (Watch carefully

so mixture does not burn.)

Immediately pour toffee onto ungreased cookie sheet. If necessary, quickly spread

mixture to 1/4-inch (or less) thickness. Sprinkle with chocolate chips; let stand about

1 minute or until chips are completely softened. Spread softened chocolate evenly

over toffee. Sprinkle with pecans.

Let stand at room temperature about 1 hour, or refrigerate if desired, until firm.

Break into bite-size pieces. Store in airtight container.

Makes about 3 dozen pieces.

1 cup sugar

1 cup butter or margarine

1/4 cup water

1/2 cup semisweet chocolate chips

1/2 cup finely chopped pecans

Toffee TemptationLaurie Durham


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Tagalong’s Truffles (A good excuse to travel)Micki Harmeson

In a large bowl (Italy has some beauties) beat cream

cheese until smooth. Gradually beat in confectioners’

sugar until well blended. Stir in melted chocolate and

vanilla until no streaks remain. Refrigerate for about

one hour.

Shape into one-inch balls and roll in your favorite

minced toppings:

Coconut (Hawaii would be a great place to pick up one or two.)

Maraschino cherries(They are the fruit that made Oregon famous.)

Pecans (While in Cancun, buying the vanilla, pick up a bag

or two of these nuts.)

Or if you prefer, serve plain or rolled

in confectioners’ sugar.

Enjoy! ¡Goce! Goda! Geniet van! Appréciez!

Makes about 60 truffles.

1 (8 ounce) cream cheese, softened package They don’t call it Philadelphia for no

reason — take in some US history while you’re there, picking up some foil packages of the creamy cheese.

3 cups confectioners’ sugar, siftedI’d suggest going to Barbados for the good stuff.

3 cups semisweet chocolate chips, melted For this ingredient, how ‘bout a trip to Belgium?

1-1/2 tsp vanilla A trip south, to Cancun, is where they sell the real Mexican vanilla — catch some rays whileyou’re there!


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Melt one stick of butter and mix with cake

mix and one egg. Pat into bottom of a 9 x 13

inch baking pan, with the help of a greased

sheet of wax paper.

Mix remaining softened stick of butter,

cream cheese, two eggs, vanilla and

gradually add powdered sugar. Pour

mixture over brownie layer.

Sprinkle liberally with chocolate chips,

toffee pieces. Bake for 40 to 50 minutes.

Makes about 30 brownies.

2 sticks butter or margarine, softened

1 box chocolate cake mix

3 eggs

1 (8 oz) package cream cheese

2 tsp vanilla

1 lb (16 oz) powdered sugar

chocolate chips (mixing milk chocolate and dark chocolate creates a nice taste combo)

toffee pieces (optional)

WeightBotchers Cheesecake-Brownie WeddingJason Hathaway


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Just about the most totally awesome cranberry cheese bars ever!Joanne Johnson


In a medium bowl, stir together the flour, oats and 3/4 cup of brown sugar.

Cut in the butter until the mixture is crumbly. Reserve 1-1/2 cups of this

mixture and press the remaining mixture into the bottom of a 9 x 13 inch pan.

Bake for 15 minutes in the preheated oven.

Meanwhile, in a small bowl, beat cream cheese with sweetened condensed milk

until light and fluffy. Stir in the lemon juice and spread the mixture evenly over

the prepared crust. Empty the can of cranberry sauce into a small bowl and stir

in the cornstarch and remaining brown sugar. Spoon over the cream cheese layer.

Sprinkle the top with the reserved crust mixture.

Bake for 35 to 40 minutes, until top is golden. Let cool completely before cutting

into bars. Store covered in the refrigerator.


2 cups flour

1-1/2 cups regular Quaker® oats

3/4 cup plus 1 Tb brown sugar

1 cup (2 sticks) butter, softened

1 (8 oz) package cream cheese

1 (14 oz) can sweetened condensed milk

1/4 cup lemon juice

2 Tb cornstarch

2 (16 ounce) cans whole berry cranberry sauce


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Cake:Into a medium bowl, sift together flour, soda, salt, and spices. Sift a little

of the flour mixture over the nuts and raisins or dates.

In a separate mixing bowl, cream butter; gradually add sugar and beat

until light and fluffy.

Beat eggs and blackberry jam into the butter mixture. Add flour mixture

alternately with buttermilk. Beat until smooth after each addition. Fold in

nuts and raisins or dates.

Pour into three 9-inch layer cake pans and bake for 20 to 25 minutes.

After cake has cooled, slice each layer in half making two thin layers.

Spread Penuche frosting between layers (6 total) and on top of cake.

Penuche Frosting:In a saucepan, melt butter. Add the brown sugar. Bring to a boil and lower

heat to medium low and continue to boil for 2 minutes, stirring constantly.

Add the milk and bring to a boil, stirring constantly. Cool to lukewarm.

Gradually add sifted confectioners’ sugar. Beat until thick enough to spread.

If too thick, add a little hot water.

1 tsp ground nutmeg

1 cup chopped black walnuts

1 cup raisins or chopped dates,optional

1 cup butter

1-1/2 cups sugar

3 eggs, beaten

1 cup blackberry jam

1 cup buttermilk

Penuche Frosting:

1 cup butter

2 cups brown sugar, packed

1/2 cup milk

4 cups sifted confectioners’ sugar,more or less

hot water, optional

Makes a tall, 6-layer 9-inch cake.

Cake:

3 cups sifted flour

1 tsp baking soda

1/4 tsp salt

1 tsp ground allspice

1 tsp ground cloves

1 tsp ground cinnamon

Grandma’s KomacakeSarah Lamberson


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Irish Cream Buzz BeansRosie O’Hara

Start with high quality Irish Cream flavored coffee beans, freshly roasted.

Best to purchase fresh from a local coffee specialty shop. Next pick a chocolate.

What kind of chocolate works best? Dipping chocolate is easier to work with,

and it tends to set up nicer. Chocolate chips or squares will work, too.

Melt chocolate in either the microwave or a double boiler. In both cases, be sure

to use a low setting/temperature and watch closely, stir often to avoid burning

the chocolate.

For microwave melting: Cook 1 – 2 minutes per square or 1/2 cup and watch

carefully, stirring occasionally. This method is easiest because melting takes place

in the squeeze bottle and eliminates need to transfer after melting.

For double boiler: place the chocolate in the top pan with boiling water

underneath. Stir often until smooth, then transfer melted chocolate into

squeeze bottle.

Fill wrappers 1/4 full with chocolate. Drop in three beans per wrapper. Cover beans

with chocolate filling until wrapper is 3/4 full. The chocolate will set up fairly quickly.

When cooled, these treats can be frozen or eaten immediately.

Makes about 6 – 7 dozen pieces.

1/3 cup Irish Cream coffee beans

1/2 cup dark chocolate (chips or squares)

Small candy wrappers/cups

Squeeze bottle for candy making


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A Quick History Lesson

The origin of Irish coffee is tied, as many Irish drinks are, to the cold yet

“refreshing” Irish weather. In the 1930s and 1940s, Foynes, a port town in the

southwest of Ireland, was a major transfer point between the United States

and Europe for passenger flying boats that made an often bumpy and chilly

eighteen-hour journey across the vast Atlantic Ocean.

On one occasion in 1942, realizing passengers were cold and exhausted after

the long flight to the Foynes terminal restaurant, the caterers, managed by

Brendan O’Regan, and the chef, Joe Sheridan, developed a drink with an Irish

touch that was sure to warm their hearts and spirits — a blend of Irish Whiskey

and piping hot coffee, topped with cool cream.

One story has it that a passenger asked, “Is this Brazilian coffee?” to which Joe

Sheridan replied, “No, that's Irish coffee.” And so, Irish coffee was born, and its

unique, appealing taste spread around the world, especially in the United States.


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Mix the cake items together with a fork and knead to a dough-like consistency.

Pat edge-to-edge into a very lightly greased 9 x 13 inch pan.

Mix the topping items on high for three minutes, then pour and spread over base.

Bake for 15 minutes. Remove from oven and sprinkle the reserved powdered sugar

on top. Return to oven and bake an additional 30 – 40 minutes.

Cool and cut into bars.

*NOTE: Pink food coloring is specific to Cook for the Cure. It is also highly concentrated. A little goes

a long way. You can use Duncan Hines Deluxe II yellow cake mix and no food coloring for delicious

Chess Bars.


Cake Mix:

1 box white cake mix (Duncan Hines®)

1 egg

1 stick butter, melted

Pink food coloring*

Topping:

1 (8 oz) package Philly® cream cheese atroom temperature

2 eggs

1 box powdered sugar (save 2 – 3 Tb)

Pink food coloring*

Cook for the Cure CrumblesJoe Smith (Three-time former winner)


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Pumpkin BarsTerri Stry


Pumpkin Mix:Mix eggs, sugar, oil and pumpkin. Add flour, baking powder, baking soda, salt and

cinnamon, mix well. Bake in two greased and floured 9 x 13 inch pans or one jelly

roll pan. Bake for 20 – 25 minutes. Cool completely.

Frosting:Combine all frosting ingredients on low speed of an electric mixer. Once it is

mixed well, turn beater onto whip cycle and beat for about 30 seconds until the

consistency is fluffy. Frost top of cooled pumpkin cake, cut into bars. Enjoy!

2 cups canned pumpkin

2 cups flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp cinnamon

Frosting:

3 oz package cream cheese

1/2 cup (1 stick) butter, softened

1 tsp vanilla

2 cups powdered sugar

2 tsp milk


Pumpkin Mix:

4 eggs

1-2/3 cups white sugar

1 cup oil


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Bourbon Balls:Mix first five ingredients together well. Roll into balls. Refrigerate overnight.

Melt remaining three ingredients. Dip bourbon balls into chocolate and place on wax

paper. You can add a pecan half to the top for decoration. Refrigerate until serving.

Makes about 50 Bourbon Balls.

Bourbon Balls:

1 lb less 2/3 cup powdered sugar

2/3 cup graham cracker crumbs(ground finely)

1/2 cup ground pecans

1/8 cup margarine

1/3 cup bourbon

3 squares unsweetened chocolate

3 squares semi-sweet chocolate

1/2 inch paraffin wax

Bourbon Balls and Chocolate MiceBarbie Wentworth


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Chocolate Mice:Line a cookie sheet with waxed paper or parchment paper. Rinse the cherries,

drain thoroughly and let dry on paper towels, turning often. The cherries must

be completely dry or the chocolate will get crumbly.

Gently melt semi-sweet chocolate, butter and paraffin in a double boiler until

smooth, stirring often to prevent burning. Once melted, turn off heat but leave

in the double-broiler on the burner.

Dip the dry cherries into the melted chocolate and completely cover up to the stem.

Place on lined cookie sheet. Immediately press on kiss, flat side to the front of the

cherry, to form a head (the stem is the tail). While chocolate is still warm, wedge two

sliced (or slivered) almonds between kiss and cherry to form ears. Let cool.

Use a dab of red gel icing for eyes (can be applied with a toothpick). Refrigerate

to firmly set chocolate.

Makes about 36 Mice.

Chocolate Mice:

1 jar maraschino cherries with stems, drained and dried

6 oz semi-sweet chocolate

1/2 tsp butter

1 oz paraffin, chopped

1 bag chocolate kisses

1/2 cup sliced or slivered almonds

1 tube red gel icing

ALTERNATIVE: For the holidays, place the chocolate covered mouse on half an opened Oreo cookie,

so that it looks like it is sitting on snow. You can decorate the “snow” with green and red gel, making it

look like a little piece of holly. Or you can decorate with your favorite sports team emblem to make little

sports fans “squeal” with joy!


Miller Brooks

11712 North Michigan RoadZionsville, Indiana 46077

317-873-8100 Fax 317-873-8110Email: [email protected]

www.millerbrooks.com


the decadent desserts recipe book.cookforthecure.millerbrooks.com/img/2007/mb-cftc-2007.pdfcream...

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