Homemade Chocolate Syrup

I used to make a more complicated recipe so when I found this one, it was a very good day.  Tastes just like the store bought Hershey's chocolate syrup but without the additives.

• 2 Cups            Sugar
• 1 Cup              Hershey's cocoa
• 1/4 teaspoon    Salt
• 1 Cup              Cold water
• 1 Tablespoon   Vanilla extract

Combine cocoa and sugar, whisk until all lumps are gone.  Add cold water and salt.

Cook over medium heat, whisking until it comes to a boil.  Let it boil about 30 seconds, keep whisking so it doesn't stick to the bottom of the pan.  Take off of heat.  Whisk in vanilla extract.  Let cool completely and pour into a jar.

This will keep a long time in the refrigerator but it usually gets used up before it could possibly go bad.  Great for pouring over ice cream, making chocolate milk, etc.

Makes approx. 1 1/2 pints.

Creamy cheese dessert - parfait

The idea for this use of the filling from the creamy cherry cheese pie came about when I was looking for a quick dessert.  I noticed the premade creamy cheesecake filling at the grocery, took one look at the price, and decided that was not for my budget!

However, I also realized I could make my own and have it ready to be used in a variety of ways.  In this case... a parfait with all the tastes of the original cherry cheesecake pie.  This can be made two or three days ahead and stored in the refigerator as long as it is in a container with a tightly fitting lid (like Tupperware).

I used Comstock cherry pie filling and crushed graham crackers but really, the ingredients can be as interesting as your imagination.  I can easily see fresh fruit used or a homemade pie filling, too.

I'd say if used as a parfait, one recipe can feed four people but if the cheesecake filling is spooned into a smaller dessert dish... it will feed many more.

The recipe is very easily doubled.

Creamy cheesecake parfait (as shown)

1 (8 oz.) pkg. cream cheese (room temperature)
1 1/3 c. (15 oz. can) sweetened condensed milk (chilled when possible)
1/3 c. lemon juice (fresh or bottled)*
1 tsp. vanilla extract

1 (22 oz.) can prepared cherry pie filling (can use other fruit pie filling or fresh fruit)


Graham cracker crumbs


*I have made the filling with the bottled key lime juice before and served without fruit filling.

Let cream cheese stand at room temperature until softened; beat until fluffy.  I usually set it on the kitchen counter before going to bed at night if I know I'm using it in a recipe the next day.

Gradually add condensed milk until thoroughly mixed.

Add lemon juice and vanilla extract and whip for a few minutes.

 Whipping awhile is really the secret to a light and fluffy filling.

Pour into container with tight fitting lid and refrigerate at least three or four hours... up to a few days.  You may have to "fluff" with a fork if it has set awhile.

To make parfait as shown, simply layer the fruit and graham cracker crumbs with the creamy cheesecake mixture.

It can also be spooned into a small dessert dish or a pre-made graham cracker crust tart.  Yum...  so many options.

Refrigerate dessert before serving.

Cream Puff Bars

My daughter asked for this recipe yesterday so I thought I'd put it here, too.  (I'll add a picture the next time I make it.)

My friend, Karen, served this one day when we lived in Iowa.  I had to get the recipe!  It tastes just like our favorite cream puffs but easier for serving a crowd.

One can make it with homemade vanilla pudding and fresh whipped cream if desired.

CREAM PUFF BARS

• 1 cup water
• 8 Tbsp. butter
• 1 cup flour
• 4 eggs

• 2 packages instant vanilla pudding
• 2 1/2 cups cold milk

• 1 carton whipped topping (Cool Whip)

• chocolate syrup (like Hershey's)

In a saucepan, bring water and butter to a rapid boil.  Add flour and remove from heat. 

Add eggs, one at a time (not adding the next egg until each gets assimilated... which happens like magic).

Spread batter onto 10" x 15" jelly roll pan.

Bake at 350 degrees for 20 minutes.  Cool.

Mix pudding and cold milk until thickened.  Spread over cooled crust.

Spread whipped topping on top.  Chill.

Cut into squares, drizzle with chocolate syrup before serving.  (If desired, squares can be plated and the chocolate syrup offered on the side.)

Optional:  Similar recipes add 1-8 oz. pkg. cream cheese (room temp) to the pudding mixture.  Karen's original recipe did not include it and neither have I but it would be interesting.

Cherry cheesecake pie

1 (8 oz.) pkg. cream cheese (room temperature)

1 1/3 c. (15 oz. can) Borden's Eagle Brand sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla extract
1 (22 oz.) can prepared cherry pie filling (can use other fruit pie filling or fresh fruit)

1- 9" graham cracker crust*

Let cream cheese stand at room temperature until softened; beat until fluffy.

Gradually add condensed milk until thoroughly mixed.

Add lemon juice and vanilla extract until well mixed. Turn into prepared crust.

Refrigerate at least three or four hours, then pour cherry pie filling on top - or - plate up individual slices of pie and fruit filling can be spooned onto each slice.  This is especially good if you want to offer a variety of pie filling options.

Keep in refrigerator until ready to serve.

*This can also be made in an 8" or 9" square pan by making your own graham cracker crust and pressing it into the pan (9 x 13 dish if recipe is doubled).  Continue recipe as usual...

This is a wonderfully light and creamy dessert!

A couple frozen desserts

One of my favorite recent cookbooks is Food That Says Welcome; Simple Recipes to Spark the Spirit of Hospitality by Barbara Smith (mother of Michael W. Smith).

It is full of great recipes but there are two that are great for hot weather since they can be frozen and then served when needed (cold!). You wouldn't find them in a health food book but they are not meant to be eaten everyday. :)

Frozen Cranberry Salad

• 1 (16 ounce) can whole cranberry sauce
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container Cool Whip, thawed
  
• 1 (8 1/4 ounce) can crushed pineapple, drained
• 1 cup chopped pecans, toasted (which I don't always include)

Combine all ingredients in a bowl and mix well. Spoon into a 9 x 13 dish. Cover with foil. Freeze.

Can also be frozen in muffin tins for individual servings.


Frozen Strawberry Salad

1 (8 ounce) package cream cheese, room temperature
1/2 cup sugar
1 (8 ounce) container Cool Whip, thawed
1 (8 1/4 ounce) can crushed pineapple, drained
1 (10 ounce) pkg. frozen strawberries, thawed
2 bananas, sliced

Mix cream cheese and sugar in mixer until well blended; blend in whipped topping.

Fold in pineapple, strawberries, and bananas and freeze in muffin tins.

I'll post pictures when I have them (if I remember). :)

Raspberry Truffle Brownies

Picture from Country Woman magazine

The recipe first appeared in Country Woman magazine in their January/February 1994 issue. It has long been one of my most used "fancy" dessert recipes, it has that pastry chef look about it.

However, it is easy to make as written and even easier if you "cheat" a bit and use a boxed brownie mix for the base, just making the truffle topping from scratch. I do that when I'm making it to serve with other baked goods. If it is going to be the star of the dessert show, I'll make it from scratch. It's rich but oh, so yummy. Everyone raves about it.

I usually bake this in a 9 x 13 pan instead of the called for 9" square pan. If you do this, you will end up with a much thinner layer of truffle on top. It tastes just fine but doesn't have the "wow" factor of the 9" dish. If you double the truffle ingredients, you will once again have that nice, thick truffle layer with the 9 x 13 dish. However, I usually just make the one truffle layer as I find it is rich enough that way.

It comes together quickly if you take your cream cheese out the night before you're going to make it. I prefer making it the day before I'm going to serve it, or at least that morning (keep it refrigerated until serving if possible, especially in hot weather). The truffle topping gets time to become firm and cold, as well as easier to cut into small squares.


Raspberry Truffle Brownies

Ingredients:

• 1/2 cup butter, cubed
• 1-1/4 cups semisweet chocolate chips
• 2 eggs
• 3/4 cup brown sugar
• 1 teaspoon instant coffee granules
• 2 tablespoons water
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder

FILLING:

• 1 cup (6 ounces) semisweet chocolate chips
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup powdered sugar
• 1/3 cup red raspberry jam

GLAZE: (Optional)

• 1/4 cup semisweet chocolate chips
• 1 teaspoon shortening

Directions:

In a microwave, melt butter and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat eggs and brown sugar until blended. Dissolve coffee crystals in water; add to egg mixture. Beat in chocolate until well blended. Combine flour and baking powder; gradually add into chocolate mixture.

Spread in a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until brownies test done. Cool completely on a wire rack before adding the truffle filling on top. (If you bake in a 9 x 13 dish, check after 20 to 25 minutes.)

For filling, in a microwave, melt chocolate chips; stir until smooth. Cool. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in jam. Stir in melted chocolate; spread over cooled brownies.

For glaze (optional), in a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over filling. Chill before cutting. Store in the refrigerator. Yield: about 2-1/2 dozen.

This tastes even better made the day ahead and stored (covered) in the refrigerator overnight.

Baked Brie

This recipe was originally posted on Coffee Tea Books & Me. I'll add a picture when possible.

This is the brie recipe I tried on Christmas Eve. I saw it on a TV show and it was so simple, I didn't have to pay to order the recipe.

This was absolutely delicious. It can be used as I did as an hor'dourve (we serve hor'dourves every Christmas Eve rather than a meal) or it can be a sweet way to end a meal.

Baked Brie

• 1 round of brie, white part cut off the top if desired (it is not necessary)
• 1/4 to 1/2 cup of brown sugar, to taste
• 1 teaspoon cinnamon
• 2 or 3 T. cold butter (more if you use more brown sugar)
• pecans (optional if people do not like nuts) *

Crackers... I used small water crackers. Just about anything except saltines would work.

Preheat oven to 350 degrees.

If desired, slice a little of the white part of the brie off the top. It is completely edible, though. Place brie in a pie pan (they suggested Pyrex and that is what I used).

Mix the brown sugar, cinnamon, and butter together. Add about 1/4th cup of chopped pecans if desired. Press mixture into the brie and bake about 10 - 12 minutes, until mixture is bubbly.

When baking for the first time, check after about 8 minutes.

Serve with your favorite cracker or shortbread cookie by using a knife or a small spoon to place mixture on crackers.

*Since my son doesn't care for nuts, I sprinkled the nuts around the brie instead of in the brown sugar mixture. Then I served the roasted nuts in a small bowl along side the brie.

Obviously this is a recipe you can make your own by adding more or less of an item, use walnuts instead of pecans, etc. The person who was making the recipe said she uses it all the time when she has guests to her home.

Jean's Peach Pie (Cobbler)

Jean's Peach Pie (Cobbler)

• 1 28 oz. can sliced peaches
  
• 1 yellow cake mix (18 oz. box)
• 1 stick butter, cut into small chips

Preheat oven to 350 degrees

Pour can of peaches into bottom of large baking dish that has been buttered (or sprayed with something like Pam).

Sprinkle dry cake mix over peaches.

Top with butter chips.

Bake until brown

(It has been awhile since I made this but I'd say check after 20 min.)

Key Lime Squares

I think I'm making these for Saturday. I'll let you know how we like it!

I have plenty of key lime juice to use up. I like Nellie & Joe's Famous Key West Lime Juice. I think I got it at Target but I've seen it at other grocery stores. Don't let anyone tell you bottled stuff is not good... this is excellent. I use it all the time for key lime pie (my hubby's favorite).

Key Lime Squares

Recipe From: CDKitchen http://www.cdkitchen.com

Serves/Makes: 2.5 dozen

Ingredients:

1 1/4 cup flour
1 cup graham cracker crumbs
3/4 cup soft butter
1/2 cup powdered sugar
2 cups sugar
1/2 cup lime juice
4 eggs
1 lime peel grated (I may use lemon peel instead, since I already have one)
1/4 cup flour

Directions:
Mix first four ingredients, then press in an ungreased 13x9 pan. Bake at 350 for 25 minutes or until lightly browned.

Beat together remaining ingredients. Whisk together and pour over hot crust. Bake 30 minutes.

Cool on a rack and cut into squares. Sift powdered sugar on top when cool.


This recipe is from CDKitchen http://www.cdkitchen.com
© 1995-2008 CDKitchen, Inc.