Home Party Dessert Recipe
6/26/2007
Chocolate Cream Raspberry Tart
>serves 9<
Graham Cracker Crust:
1 1/2cups finely crushed graham cracker crumbs
1/3cup sugar
1/3~1/2cup melted butter
Tart ingredients:
1 1/2 t unflavored gelatin
1 cup milk, divided
1/2 cup sugar
2 1/2 T cornstarch
2 T unsweetened cocoa
1/8 t salt
1/4 cup semisweet chocolate morsels
3/4 t vanilla extract
1/4 t almond extract
1 1/2 cups frozen whipped topping, thawed
3 cups fresh raspberries
1/4 cup red currant jelly, melted
>how to make<
* Preheat oven to 350 degrees.
* Combine crumbs with sugar and blend in meted butter.
* Press mixture into bottom and up sides of a 9" round removable-bottom tart pan.
* Bake at 350 degrees for 10 minutes; cool on a wire rack.
* Combine gelatin and 1/4 cup milk in a bowl.
* Combine 1/2 cup sugar, cornstarch, cocoa, and salt in a saucepan.
* Gradually add 3/4 cup milk, stirring with a whisk.
* Bring milk mixture to a boil over medium heat(about 5 minutes), stirring constantly; cook 1 minute, stirring constantly.
* Remove from heat; add chocolate morsels, stirring until melted. Stir in extracts.
* Add chocolate mixture to gelatin mixture, stirring until gelatin dissolves.
* Place bowl in a large ice-filled bowl for 3 minutes or until chocolate mixture is cool; remove from ice-filled bowl.
* Add whipped topping, stirring gently until well-blended.
* Spoon into tart shell. Arrange raspberries on top of tart.
* Gently brush raspberries with melted jelly. Chill 2 hours.
>serves 9<
Graham Cracker Crust:
1 1/2cups finely crushed graham cracker crumbs
1/3cup sugar
1/3~1/2cup melted butter
Tart ingredients:
1 1/2 t unflavored gelatin
1 cup milk, divided
1/2 cup sugar
2 1/2 T cornstarch
2 T unsweetened cocoa
1/8 t salt
1/4 cup semisweet chocolate morsels
3/4 t vanilla extract
1/4 t almond extract
1 1/2 cups frozen whipped topping, thawed
3 cups fresh raspberries
1/4 cup red currant jelly, melted
>how to make<
* Preheat oven to 350 degrees.
* Combine crumbs with sugar and blend in meted butter.
* Press mixture into bottom and up sides of a 9" round removable-bottom tart pan.
* Bake at 350 degrees for 10 minutes; cool on a wire rack.
* Combine gelatin and 1/4 cup milk in a bowl.
* Combine 1/2 cup sugar, cornstarch, cocoa, and salt in a saucepan.
* Gradually add 3/4 cup milk, stirring with a whisk.
* Bring milk mixture to a boil over medium heat(about 5 minutes), stirring constantly; cook 1 minute, stirring constantly.
* Remove from heat; add chocolate morsels, stirring until melted. Stir in extracts.
* Add chocolate mixture to gelatin mixture, stirring until gelatin dissolves.
* Place bowl in a large ice-filled bowl for 3 minutes or until chocolate mixture is cool; remove from ice-filled bowl.
* Add whipped topping, stirring gently until well-blended.
* Spoon into tart shell. Arrange raspberries on top of tart.
* Gently brush raspberries with melted jelly. Chill 2 hours.
6/12/2007
Blancmange recipes
What is "blancmange"?
According to "the Pastry Chef's Companion",
It is a milk pudding or custard made with cornstarch, sugar, and vanilla.
It is cooked on the stovetop and typically served chilled with fresh fruit or a sweetened sauce in individual dishes.
Blancmange Triple Flavor
What is "blancmange"?
According to "the Pastry Chef's Companion",
It is a milk pudding or custard made with cornstarch, sugar, and vanilla.
It is cooked on the stovetop and typically served chilled with fresh fruit or a sweetened sauce in individual dishes.
Blancmange Triple Flavor
Labels: blancmange recipe
6/11/2007
Bavarois recipes
What is Bavarois?
According to "Pastry Chef's Companion",
It is the French word for "Barvarian Cream".
Barvarian Cream is a classic French chilled custard dessert of creme anglaise, flavoring, whipped cream, and gelatin. This creamy mixture is set in a mold or used as a filling for cakes such as charlottes.
"The Joy of Cooking" also adds the following explanation.
If Barvarian puddings are to be unmolded, chill them 12 hours or more. Barvarians are often called "Cold Souffles". If very heavy in egg and cream content, they may be frozen for a few days.
Vanilla & Coffee Bavarois
What is Bavarois?
According to "Pastry Chef's Companion",
It is the French word for "Barvarian Cream".
Barvarian Cream is a classic French chilled custard dessert of creme anglaise, flavoring, whipped cream, and gelatin. This creamy mixture is set in a mold or used as a filling for cakes such as charlottes.
"The Joy of Cooking" also adds the following explanation.
If Barvarian puddings are to be unmolded, chill them 12 hours or more. Barvarians are often called "Cold Souffles". If very heavy in egg and cream content, they may be frozen for a few days.
Vanilla & Coffee Bavarois
6/10/2007
Flan recipes
"What is flan?"
According to "the Pastry Chef's Companion", it is the Spanish term for creme caramel; a baked custard with a soft caramel top. It also refers to an open-faced custard tart filled with fruit, cream, or a savory mixture. In the British term it means a tart.
Sweet Potato Flans
Brazilian Creme Caramel
Flan de Leche
Coconut Pumpkin Flan
Coconut Flan
According to "the Pastry Chef's Companion", it is the Spanish term for creme caramel; a baked custard with a soft caramel top. It also refers to an open-faced custard tart filled with fruit, cream, or a savory mixture. In the British term it means a tart.
Sweet Potato Flans
Brazilian Creme Caramel
Flan de Leche
Coconut Pumpkin Flan
Coconut Flan
6/09/2007
Panna Cotta Recipes
What is Panna Cotta?
According to "Pastry Chef's Companion",
Panna Cotta is the Italian term for "cooked cream", referring to a light, refreshing eggless custard often molded and served with fresh fruit or sauce.
It is made by simmering cream, milk, sugar, and a flavoring such as vanilla, and settling it with gelatin.
Fuzzy Navel Panna Cotta
Chestnut Caramel Panna Cotta
Green Tea Panna Cotta
Strawberry Daiquiri Panna Cotta
Persimmon Panna Cotta
According to "Pastry Chef's Companion",
Panna Cotta is the Italian term for "cooked cream", referring to a light, refreshing eggless custard often molded and served with fresh fruit or sauce.
It is made by simmering cream, milk, sugar, and a flavoring such as vanilla, and settling it with gelatin.
Fuzzy Navel Panna Cotta
Chestnut Caramel Panna Cotta
Green Tea Panna Cotta
Strawberry Daiquiri Panna Cotta
Persimmon Panna Cotta
6/08/2007
Madeleine recipes
"What is Madeleine?"
According to "the Pastry Chef's Companion",
it is a small, light sponge cake baked in madeleine pan, which gives it its distinct elongated scallop shell shape. It is traditionally served with tea or coffee, and many be made in a variety of flavors including lemon, orange, coffee, or chocolate.
Madeleines have a crisp exterior and moist interior, and were originally flavored with orange flower water. Although their origin is debated, it is believed they are named after King Stanislaw Lesczeynski's cook, Madeline, who created them in 1755.
Chocolate Madeleines
According to "the Pastry Chef's Companion",
it is a small, light sponge cake baked in madeleine pan, which gives it its distinct elongated scallop shell shape. It is traditionally served with tea or coffee, and many be made in a variety of flavors including lemon, orange, coffee, or chocolate.
Madeleines have a crisp exterior and moist interior, and were originally flavored with orange flower water. Although their origin is debated, it is believed they are named after King Stanislaw Lesczeynski's cook, Madeline, who created them in 1755.
Chocolate Madeleines
6/07/2007
Other Recipes
"What is Betty?"
According to "the Pastry Chef's Companion",
it is a baked pudding of alternating layers of sweetened spiced fruits and buttered bread crumbs.
Betties originated in colonial America and are also known as brown betty.
Apple brown betty is the most well known, made with apples and brown sugar.
Plumcot Betty
Blackberry Brown Betty with Pecan Crumble
"What is Buckle?"
According to "the Pastry Chef's Companion",
it is a deep-dish fruit dessert created in colonial America.
Caramel Peach Buckle
"What is Crisp?"
According to "the Pastry Chef's Companion",
it is an American dessert of a thick fruit mixture topped with streusel and baked. Typically served warm with vanilla ice cream or sweetened whipped cream.
Blackberry & Nectarine Crisp
Huckleberry Crisp
"What is Cobbler?"
According to "the Pastry Chef's Companion",
it is an American dessert of a thick fruit mixture topped with a biscuit-like dough.
It typically is served warm, with vanilla ice cream or sweetened whipped cream.
Apricot Blueberry Cobbler with Biscuit Topping
Strawberry Rhubarb Cobbler
"What is Crumble?"
According to "the Pastry Chef's Companion",
it is a British dessert of fresh fruit topped with a crumbly pastry mixture and baked.
Peach Crumble
What is Parfait?
According to "the Pastry Chef's Companion",
it is an American dessert of ice cream layered with a flavored syrup and sometimes fruit, and topped with whipped cream, nuts, and a maraschino cherry. It is traditionally served in a parfait glass, which is a tall, narrow, footed glass with a fluted top.
Cherry Jubilee Parfaits
Champagne Parfaits with Pears and Raspberries
Raspberry Nectarine Parfaits with Peach Sabayon
Pumpkin Parfaits
Red White and Blue Cheesecake Mousse Parfaits
Neapolitan Cheesecake Cups
Chocolate Raspberry Parfaits
Chestnut Mousse with Sweet Pumpkin Cream Parfaits
Others:
Carrot Cake Gelly Shots
Caramel Pots de Creme
Ube Mochi Donuts
"What is Betty?"
According to "the Pastry Chef's Companion",
it is a baked pudding of alternating layers of sweetened spiced fruits and buttered bread crumbs.
Betties originated in colonial America and are also known as brown betty.
Apple brown betty is the most well known, made with apples and brown sugar.
Plumcot Betty
Blackberry Brown Betty with Pecan Crumble
"What is Buckle?"
According to "the Pastry Chef's Companion",
it is a deep-dish fruit dessert created in colonial America.
Caramel Peach Buckle
"What is Crisp?"
According to "the Pastry Chef's Companion",
it is an American dessert of a thick fruit mixture topped with streusel and baked. Typically served warm with vanilla ice cream or sweetened whipped cream.
Blackberry & Nectarine Crisp
Huckleberry Crisp
"What is Cobbler?"
According to "the Pastry Chef's Companion",
it is an American dessert of a thick fruit mixture topped with a biscuit-like dough.
It typically is served warm, with vanilla ice cream or sweetened whipped cream.
Apricot Blueberry Cobbler with Biscuit Topping
Strawberry Rhubarb Cobbler
"What is Crumble?"
According to "the Pastry Chef's Companion",
it is a British dessert of fresh fruit topped with a crumbly pastry mixture and baked.
Peach Crumble
What is Parfait?
According to "the Pastry Chef's Companion",
it is an American dessert of ice cream layered with a flavored syrup and sometimes fruit, and topped with whipped cream, nuts, and a maraschino cherry. It is traditionally served in a parfait glass, which is a tall, narrow, footed glass with a fluted top.
Cherry Jubilee Parfaits
Champagne Parfaits with Pears and Raspberries
Raspberry Nectarine Parfaits with Peach Sabayon
Pumpkin Parfaits
Red White and Blue Cheesecake Mousse Parfaits
Neapolitan Cheesecake Cups
Chocolate Raspberry Parfaits
Chestnut Mousse with Sweet Pumpkin Cream Parfaits
Others:
Carrot Cake Gelly Shots
Caramel Pots de Creme
Ube Mochi Donuts
Labels: betty recipe, buckle recipe, cobbler recipe, crisp recipe, crumble recipe, jelly recipe, parfait recipe
6/06/2007
Scone Recipes
"What is Scone?" --- definition by "the Pastry Chef's Companion"
A small, individual Scottish quick bread with a crispy, golden crust and soft, delicate interior. Scones were originally made from oats and baked on a griddle, but today they are flour based and baked in an oven. Usually triangular, but may also be round, square, or diamond shape. They may be sweet or savory, and are most commonly eaten as a breakfast item or served with afternoon tea with clotted cream and jam. The name is believed to be a reference to the Stone(Scone) of Destiny, where Scottish kings were frowned.
Summer Fruit Shortcake
"What is Scone?" --- definition by "the Pastry Chef's Companion"
A small, individual Scottish quick bread with a crispy, golden crust and soft, delicate interior. Scones were originally made from oats and baked on a griddle, but today they are flour based and baked in an oven. Usually triangular, but may also be round, square, or diamond shape. They may be sweet or savory, and are most commonly eaten as a breakfast item or served with afternoon tea with clotted cream and jam. The name is believed to be a reference to the Stone(Scone) of Destiny, where Scottish kings were frowned.
Summer Fruit Shortcake
Labels: afternoon tea, breakfast, Scone, Scottish quick bread, sweet scone
6/05/2007
Bar Cookie recipes
Cookies are made in a wide variety of flavors, textures, shapes, and sizes.
Here is the definition of "Bar Cookies" and "Sheet Cookies" according to the Pastry Chef's Companion.
Bar:
1. A firm cookie dough shaped into long, flat rectangular bars.
The bars are baked, cooled, and then sliced, and baked again until dry and crisp.
Biscotti are the most well known bar cookie.
2. The term used by home cooks to describe sheet cookies because the baked cookies
are cut into bars.
Sheet:
A thin or thick batter is poured or spread into a rectangular baking pan.
Sometimes a base of short dough or cookie dough lines the bottom of the pan.
After baking, the cake is cut into bars, squares, triangles, or diamonds.
This category includes a wide variety of products, but brownies and lemon bars are popular examples.
White Chocolate Crunch Blondies
Raspberry Brownies
Peach Square
Chocolate Chestnut Squares
Raspberry Squares with Drizzled Chocolate
Elderberry Cheesecake Bars
Lemon Squares
Espresso-Flavored Milk Chocolate and Walnut Hearts
Raspberry Cheesecake Blondies
Berry Matcha Cream Bars
Here is the definition of "Bar Cookies" and "Sheet Cookies" according to the Pastry Chef's Companion.
Bar:
1. A firm cookie dough shaped into long, flat rectangular bars.
The bars are baked, cooled, and then sliced, and baked again until dry and crisp.
Biscotti are the most well known bar cookie.
2. The term used by home cooks to describe sheet cookies because the baked cookies
are cut into bars.
Sheet:
A thin or thick batter is poured or spread into a rectangular baking pan.
Sometimes a base of short dough or cookie dough lines the bottom of the pan.
After baking, the cake is cut into bars, squares, triangles, or diamonds.
This category includes a wide variety of products, but brownies and lemon bars are popular examples.
White Chocolate Crunch Blondies
Raspberry Brownies
Peach Square
Chocolate Chestnut Squares
Raspberry Squares with Drizzled Chocolate
Elderberry Cheesecake Bars
Lemon Squares
Espresso-Flavored Milk Chocolate and Walnut Hearts
Raspberry Cheesecake Blondies
Berry Matcha Cream Bars
Labels: bar cookie recipes, brownie recipes
6/04/2007
Souffle recipes
What is Souffle?
According to "Pastry Chef's Companion":
The name derives from the French souffle, which means "to inflate".
A French dessert made with whipped egg whites folded into a base of sugar, flour or cornstarch, scalded milk, and egg yolks.
The mixture may be flavored with vanilla, chocolate, liqueurs, fruit purees, and/or spices and is baked in a souffle dish or ramekin that has been buttered and sugared to help the souffle rise evenly and create a delicate crust on the sides.
The high heat of the oven causes the air trapped in the whipped egg whites to rise; it is served directly from the oven because it begins to fall as it begins to fall as it cools.
A well-made souffle will double its size over the top of the baking dish and have a creamy, airy with a complementary sauce, such as creme anglaise.
Grand Marnier Souffle
Banana Souffle
Toasted Coconut Souffle with Chocolate Rum Sauce
Red Berry Souffle
According to "Pastry Chef's Companion":
The name derives from the French souffle, which means "to inflate".
A French dessert made with whipped egg whites folded into a base of sugar, flour or cornstarch, scalded milk, and egg yolks.
The mixture may be flavored with vanilla, chocolate, liqueurs, fruit purees, and/or spices and is baked in a souffle dish or ramekin that has been buttered and sugared to help the souffle rise evenly and create a delicate crust on the sides.
The high heat of the oven causes the air trapped in the whipped egg whites to rise; it is served directly from the oven because it begins to fall as it begins to fall as it cools.
A well-made souffle will double its size over the top of the baking dish and have a creamy, airy with a complementary sauce, such as creme anglaise.
Grand Marnier Souffle
Banana Souffle
Toasted Coconut Souffle with Chocolate Rum Sauce
Red Berry Souffle
6/03/2007
Cookie recipes
[Basic Butter Cookie Recipes]
3/4 cup soft unsalted butter
1/2 cup
2 eggs
1 t pure vanilla extract
2 1/2 cups all-purpose flour
1 t baking powder
1 t salt
food coloring and confectioners' sugar
[how to make]
*Cream the butter and sugar together until pale, then beat in the eggs and vanilla. *In another bowl, sift together the flour, baking powder and salt.
*Add these dry ingredients to the butter and egg mixture and combine gently but surely.
*If you need to add more flour, do so sparingly as too much will make the dough tough.
*Halve the dough, form into two fat discs, wrap each half in plastic wrap and rest in the refrigerator for at least an hour.
*Preheat the oven to 350 degrees.
*Sprinkle a suitable surface with flour, place a disc of dough on it, sprinkle a little more flour on top, then roll it out to a thickness of about a quarter of an inch.
*Cut into shapes, dipping the cutter into flour as you go, and place the cut-out cookies a little apart on the baking sheets.
*Bake for 8~12 minutes, by which time they will be lightly golden around the edges. *Remove to a rack, and continue with the rest of the dough.
*When they are fully fooled, you can get on with the icing.
*Put a couple of tablespoons of not-quite boiling water into a large bowl, add the sifted confectioners' sugar and mix together, adding more water as you need to form a thick paste.
*Color and decorate as desired.
Tarantula and Finger Cookies
Drop Cookies, Bar Cookies, and Ice Box Cookies
Chocolate & Nut Cookies
Jam-Filled Cream Cheese Cookies
Three Kinds of "Chocolate" Cookies
Whoopie Pies for July 4th
Shortbread Snowballs and Chocolate Chip Cookies
Three Kinds of Cookies
Halloween Cookies
Portuguese Butter Cookies and Spanish Sandwich Cookies
Valentine Candies and Cookies
Lavender Cookies & Watermelon Cookies
Wedding Cake Cookie
St. Patrick's Day Cookies
Pumpkin Whoopie Pies
Cocoa Macarons with two fillings
Heart Macarons with Lemon Buttercream
Red, White & Blue Pinwheel Icebox Cookies
Almond Cookie Cake
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Millionaires Shortbread
3/4 cup soft unsalted butter
1/2 cup
2 eggs
1 t pure vanilla extract
2 1/2 cups all-purpose flour
1 t baking powder
1 t salt
food coloring and confectioners' sugar
[how to make]
*Cream the butter and sugar together until pale, then beat in the eggs and vanilla. *In another bowl, sift together the flour, baking powder and salt.
*Add these dry ingredients to the butter and egg mixture and combine gently but surely.
*If you need to add more flour, do so sparingly as too much will make the dough tough.
*Halve the dough, form into two fat discs, wrap each half in plastic wrap and rest in the refrigerator for at least an hour.
*Preheat the oven to 350 degrees.
*Sprinkle a suitable surface with flour, place a disc of dough on it, sprinkle a little more flour on top, then roll it out to a thickness of about a quarter of an inch.
*Cut into shapes, dipping the cutter into flour as you go, and place the cut-out cookies a little apart on the baking sheets.
*Bake for 8~12 minutes, by which time they will be lightly golden around the edges. *Remove to a rack, and continue with the rest of the dough.
*When they are fully fooled, you can get on with the icing.
*Put a couple of tablespoons of not-quite boiling water into a large bowl, add the sifted confectioners' sugar and mix together, adding more water as you need to form a thick paste.
*Color and decorate as desired.
Tarantula and Finger Cookies
Drop Cookies, Bar Cookies, and Ice Box Cookies
 |  |  |
Chocolate & Nut Cookies
 |  |  |
Jam-Filled Cream Cheese Cookies
Three Kinds of "Chocolate" Cookies
Whoopie Pies for July 4th
Shortbread Snowballs and Chocolate Chip Cookies
Three Kinds of Cookies
Halloween Cookies
Portuguese Butter Cookies and Spanish Sandwich Cookies
Valentine Candies and Cookies
Lavender Cookies & Watermelon Cookies
Wedding Cake Cookie
St. Patrick's Day Cookies
Pumpkin Whoopie Pies
Cocoa Macarons with two fillings
Heart Macarons with Lemon Buttercream
Red, White & Blue Pinwheel Icebox Cookies
Almond Cookie Cake
.jpg)
Millionaires Shortbread
Labels: bar cookies, butter cookies, drop cookies, ice box cookies, seasonal cookies
