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Belgourmet's World Famous Dessert Recipes
Dessert Recipes - Recipes for Dessert


Dessert Recipes

Apple Kuchen dessert recipe

Dough:

Place all of the dough ingredients in a large bowl
and beat until well blended. (low speed for about
a minute-then 2 minutes on medium). Turn dough
into a 9x13 baking pan. Peel and core the apples,
then slice into 1/4 inch slivers. Sprinkle the dough
with these. Combine the other topping ingredients
until you have a crumb mixture. Sprinkle over the
apples and bake in a 375 degree oven for 35-45
minutes until golden brown. Serve with whipped
cream or ice cream if desired.


STRAWBERRY FROZEN YOGURT DESSERT RECIPE

Ingredents
I envelope unflavored gelatin
1 cup 1% low-fat milk
1/3 cup sugar or sugar substitute
1-1.4 cup plain non-fat yogurt
1 cup strawberries fresh or frozen

instructions
In a saucepan sprinkle gelatin over milk and let stand for 1 minute...
stir in sugar and set over moderately low heat, stirring about 2 minutes until dissolved......
ALLOW to cool until thickened stirring occassionally......
Transfer mixture to a large bowl and whisk in yogurt..
Fold in the straeberries......
FREEZE the mixture in an ice cream maker..

Pumpkin Pudding

1 1/2 cups cooked and mashed pumpkin
1/4 tsp. ginger
1/4 tsp. nutmeg
1 tsp. cinnamon
3 eggs
1 tsp. salt
1 cup cream or half and half
1 tablespoon butter
2 tablespoons molasses
1/2 cup sugar
1/4 cup sweetened whipped cream
1/4 cup finely crushed nuts


Combine the pumpkin, sugar, spices and molasses.
Beat until well mixed. Mix beaten eggs with milk and
salt. Cook in double boiler until it reaches a soft
custard stage-where it coats a spoon. Remove from
the heat and mix well with the pumpkin mixture. Turn
into six small baking dishes and set in a pan of hot
water to bake at 350 degrees for 40 minutes. To
serve, turn out and top with whipped cream and
the crushed nuts. Serves 6.

York Peppermint Patties

1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon peppermint extract
green or red food coloring, optional
6 cups confectioners' sugar
Additional confectioners' sugar
1 - 16 oz. bag semi-sweet chocolate chips


In large mixer bowl, combine Eagle Brand, extract and food coloring
if desired. Add 6 cups sugar; beat on low speed until smooth and well
blended. Turn mixture onto surface sprinkled with confectioners sugar. Knead lightly to form smooth ball. Shape into 1-inch balls. Place 2 inches apart on wax paper-lined baking sheets. Flatten each ball into a 1 ½-inch patty.
Let dry 1 hour or longer; turn over and let dry at least 1 hour. Melt the
chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the
chocolate chips can also be done using a double boiler over low heat. With fork, dip each patty into warm chocolate (draw fork lightly across rim of pan to remove excess coating). Invert onto wax paper lined baking sheets; let stand until firm. Store covered at room temperature or in refrigerator.

Winter Strawberries

1 1/2 cups grated walnuts
1 1/2 cups grated coconut
3 (3 ounce) packages strawberry Jell-O
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla
1/3 cup red sugar
green gumdrop spearmint leaves

Combine walnuts, coconut, gelatin, milk and vanilla. Chill for 1
hour. Roll into balls; shape into strawberry shape by pinching one
end. Chill again. Roll in red sugar. Cut stems from gumdrop leaves;
poke hole in strawberry and insert stems. Keep in airtight container.

Willy Wonka Bars

1/2 cup margarine, softened
1 cup peanut butter
1/2 box powdered sugar
1 1/2 packages graham crackers
1 package chocolate chips
2 tablespoons margarine or 1/4 cup milk

Combine margarine, peanut butter, powdered sugar and graham crackers.
Press mixture in pan. Melt chips and 2 tablespoons of margarine or
milk. Spread over graham cracker crust. Refrigerate. Cut when cool.

White Chocolate Cake

30 servings

Cake:
1/4 lb White Chocolate melted
1 c Butter
1 c Sugar
4 Egg yolks
1 T Vanilla
2 1/2 c Cake flour
1 T Baking powder
1/4 teaspoon Salt
1 c Buttermilk
1 c Pecans; chopped
1 c Flaked coconut (optional)

4 Egg whites
1 c Sugar

White chocolate icing:
1/4 lb White Chocolate melted
2 1/2 T Flour
1 c Milk

1 c Butter
1 c Sugar
1 1/2 teaspoon Vanilla

Melt chocolate over hot, not boiling water. Cool slightly and add
vanilla.
Cream butter and sugar until light and fluffy. Add chocolate. Add egg
yolks, one at a time, mixing after each addition. Sift dry
ingredients together and add alternately with buttermilk. Stir in
pecans and coconut (optional). Mix only enough to blend. Whip egg
whites and sugar to a soft peak. Gently fold whipped egg whites into
chocolate mixture.
Pour into a 9x13 pan or 2 8" round pans. Bake at 350~ for 40-45
minutes or until done.

White Chocolate Icing:
In medium saucepan combine melted chocolate and flour (all-purpose).
Blend in milk, cook over medium heat, stirring constantly until
thick. Cool completely.
In large mixing bowl cream butter, sugar and vanilla. Beat until
light and fluffy. Gradually add completely cooled chocolate mixture.
Beat until well blend. Do not over-mix or it will become soupy.

Spread between layers, on top and on sides of cake. Sprinkle cake
with coconut or with anything else that you like.

White Chocolate Brownies

24 servings

1. Preheat oven to 350F. In a 2-quart glass bowl, combine white
chocolate pieces, sugar, and butter. Heat in microwave oven on High
about 1-1/2 minutes, or until melted and smooth when stirred.
2. With a whisk or fork, beat in eggs and vanilla until well blended.
Add flour, baking powder, and salt and stir until well mixed. Stir in
bittersweet chocolate and walnuts.
3. Spread evenly in a buttered, foil lined 7x11 inch baking pan. Bake
20 to 25 minutes, or until golden
brown. Do not overbake. Let cool, then cut into 24 pieces.

Watermelon Cake (Bayview B&B, Matlacha, FL)

1 seedless watermelon
1 container (8 ounces) fat free frozen whipped
topping, thawed
1 8 ounce container nonfat light lemon yogurt
Fresh fruit to decorate cake (kiwi, strawberries,
grapes, blueberries, etc.)
Select a seedless watermelon, 7 inches to 9 inches in
diameter.

Cut a 3 inch thick cross section from the watermelon.
To remove the rind , cut 4 vertical slits through the
rind without cutting flesh, divide the rind into four
equal sections. Cut horizontally between white rind
portion and red flesh to remove rind.
You will have a circle of watermelon.
Fold together whipped topping and yogurt.
Pat watermelon dry with paper towel and place on flat
serving plate.
Frost top and sides with whipped topping mixture.
Decorate as desired with fresh fruit.
Refrigerate then Cut into wedges and serve!

Wareneki (Perogies)

1C milk
2 eggs
2 3/4 flour
1 tsp salt

1. Sift flour and salt into mixing bowl, add eggs and milk. Mix until
a medium soft dough is formed.
2. Roll out very thin and cut out into 4 inch circles or squares.
3. Add filling, about 1 rounded teaspoon. Moisten edges, fold over
and pinch closed. Make sure that the edges are pinched tightly
together so filling doesn't escape during boiling.
4. Boil in rapidly boiling water for about 5 minutes.
5. Once boiled fry in a hot skillet with butter and onions until a
nice golden brown. (optional)
6. Serve with cream gravy or sour cream.

Fillings
- Cottage Cheese - to one pound of cottage cheese, add 3 egg yolks
and 1/2 tsp of salt (or to taste).
- Mashed potatoes with bacon, cheese or onions. Make mashed potatoes
according to the amount of perogies you've made. Add cheese (I melt
mine a little), cooked bacon or thinly diced onions.
- Berries. If the berries are very runny, add some flour to thicken
the juice.
- Anything that you want to experiment with!

Cream Gravy

This is a very rich and tasty gravy. It can be made in a pinch and it
is so easy to make variations of this gravy so that it can be used
with any meal. Like any gravy, this one certainly isn't for those on
fat and cholesterol reducing diets.

Ingredients
2 - 3 TBSP butter OR Left over drippings
from cooked meat
1 C heavy cream (I use whipping cream)
Flour for thickening
1 medium onion, sliced and stir fried. (optional)

1. Brown butter or drippings in a skillet.
2. Add the cream and bring to a boil.
3. Add flour, a little at a time, constantly stirring until the gravy
is thickened to your preference. 4. Add the onions, or if you prefer
a stronger onion flavour, cook the onions in browning butter at step
1.
5. Serve over Wareniki, Kielke, farmer sausage or meat of your choice.

War Time Cake

1cup of brown sugar, packed
1 cup of water
1cup of raisins
2 tablespoons of butter or margarine
1 teaspoon of cinnamon
1/2 teaspoon of cloves
1-1/2 cups of flour
1/2 teaspoon of salt
1/2 teaspoon of baking powder
1/2 teaspoon fo baking soda
1/2 cup of chopped walnuts

Grease and flour an 8x4 inch-baking pan and preheat oven to 350. In
a saucepan bring to a boil the brown sugar, water, raisins, margarine,
cinnamon, and cloves. Cook of 5 minutes and remove from heat and
cool until it is warm to your finger. In a bowl sift together the flour,
salt, baking powder and baking soda. Add the dry ingredients to the
sugar mixture and beat until the flour is gone and the batter is smooth
add the walnuts. Pour the cake batter into the baking pan and bake
for 25-30 minutes or until a toothpick inserted in the middle comes
out clean. Let cool in pan for 10 minutes then put the cake on a rack
and finishing cooling.


Velveeta Peanut Butter Fudge

1/2 lb Velveeta cheese
2 lbs powdered sugar
1 1/2 sticks butter
1 tablespoon vanilla
1 cup peanut butter

Melt first 3 ingredients together in microwave. Add remaining
ingredients. Knead like bread dough until you can no longer see the
sugar. Roll candy with a glass. Spread into greased pan. Refrigerate
until set. Cut and enjoy!

Valentine's Day - Waldorf Astoria Red Cake

1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 ounces red food coloring
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 tablespoon vinegar
1 cup buttermilk
1 tablespoon baking soda
5 tablespoons all-purpose flour
1 cup milk
1 cup powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla extract

Cream together the shortening, sugar, and eggs. Make a paste
with food coloring and cocoa. Add to shortening mixture.
Add salt and buttermilk to mixture. Next add flour, vanilla,
vinegar, and baking soda in that order. Mix.
Bake for 30 minutes at 350 degrees F in two 8 inch round
greased and floured cake pans. Let cool.
To Make Frosting: Cook 5 tablespoons flour and 1 cup milk
until thick, and then cool. Cream together 1 cup powdered
sugar, 1 cup butter or margarine and 1 teaspoon vanilla
until fluffy. Add to flour mixture.
Cut layers of cake in half lengthwise. Spread frosting on
each half layer. Stack and frost over all.

Layered Peach Dessert Recipe

for 4 servings:
1 1/2 c Plain flour
1/2 c Chopped pecans
1/4 c Packed brown sugar
1/2 c Melted butter
8 oz Cream cheese, softened
2 c (3c) Peaches & sugar
1 3/4 c Powdered sugar
1/2 ts Almond flavoring

FOR CRUST: Combine flour, sugar and pecans. Add the
butter. Mix well and press mixture in bottom of 13 x 9 baking dish.
Bake at 350F for 18-20 minutes. Cool. FOR FILLING: Beat cream cheese
and powdered sugar at medium speed until light and fluffy. Fold in
whipped topping and almond flavoring. Drain peaches and add to
whipped topping mixture. Spoon over cooled crust and chill for
several hours.

Witchfinger Cookies

1 cup soft butter
1 cup icing sugar
1 egg
2 tsp. almond extract
2 3/4 cup flour
1 tsp. baking powder
1 tsp. salt
whole blanched almonds
green food color
raspberry jam

Mix together butter, sugar, egg and extract. Add flour, baking
powder and salt, plus a little green food coloring to create a
ghoulish look. Form into a soft dough. Refrigerate 30 minutes.
Preheat oven to 325 F. Take a Tbsp. of dough and roll out into a
long finger shape. Dip an almond into a little jam and then press
into the end for the fingernail, Make a knuckle shape in the
center, slash in a few wrinkles and top with small bits of dough
to make a few warts. Bake 20 minutes on parchment paper-lined or
slightly greased cookie sheet. Serve cookies to the person who
howls the loudest.

Whoopie Pies

1/2 c shortening
1 c sugar
1 egg
1 egg yolk
2 c flour
2/3 c cocoa-unsweetened
1/4 tsp salt
1 tsp baking soda
1/2 c hot water
2/3 c buttermilk
2 c sifted powdered sugar
1 egg white
1 tsp vanilla
1/4 c butter
1/2 c shortening

In large bowl beat together first 1/2 c shortening and 1 c sugar
on high until fluffy. Add the egg and egg yolk. Stir together
flour, cocoa and salt, set aside. Dissolve baking soda in hot
water; cool slightly. Add flour mixture alternately with soda
mixture and buttermilk to creamed sugar mixture. Beat till well
mixed. Drop batter by rounded tablespoons 2 inches apart onto
ungreased cookie sheets. Bake at 350 degrees Fahrenheit for 10-15
min.

To make filling-in a bowl combine powdered sugar, egg white and
vanilla. Beat with mixer at low speed, gradually add butter and
remaining shortening. Beat at high until light and fluffy. Spread
some filling on the bottom of one cookie and top with another
cookie. Store in refrigerator or freezes well. Makes about 2
dozen "pies."

WACKY CAKE

1-1/2 cups flour
1 cup sugar
1/2 tsp salt
1 tsp soda
3 tbsp cocoa
6 tbsp vegetable oil (not olive oil)
1 tbsp apple cider vinegar
1 tsp vanilla
1 cup cold water

Preheat oven to 350 degrees. Sift all dry ingredients into an
ungreased 9x9 inch cake pan. Make a well in the center and pour the
oil, vinegar, vanilla and cold water into it. The combination will
start to bubble. Mix well with a fork until smooth. Bake for 25 to 30
minutes. Cool and frost with chocolate frosting.

CHOCOLATE FROSTING

3 tablespoons cocoa 1 cup powdered sugar 2 tablespoons soft butter 2
tablespoons hot coffee

Sift cocoa and sugar together into bowl. Add butter. Add hot coffee
and beat until thick and smooth.

VIRGINIA'S APPLE PIZZA PIE

1/2 cup butter, softened
1/4 cup confectioners' sugar
1 cup sifted all-purpose flour
2 (21-oz) cans apple pie filling
1 cup shredded cheddar cheese
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 tsp ground cinnamon

Preheat oven to 350 degrees F (175 degrees C).

Cream together butter or margarine and confectioners' sugar. Add 1
cup flour and mix gently, just until dough comes together. Pat evenly
into a 12-inch pizza pan.

Bake in preheated oven for 15 minutes. Remove and spread with apple
pie filling.
4
In a medium bowl, mix together cheese, 3/4 cup flour, brown sugar, and
cinnamon. Sprinkle over apple filling and return pizza to oven for 25
to 30 minutes longer.

Makes 8 servings.

Twix Bars

35 individual Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread (about 40)
2 - 12 oz. bags milk chocolate chips

Combine the caramels with the water in a small pan and melt over
low heat. Place the shortbread cookies side by side on an ungreased
cookie sheet. Spoon a small amount of caramel onto each cookie.
Refrigerate cookies until the caramel is firm.
In the meantime, in a double boiler over low heat, melt the chocolate
chips. You may also use the microwave for melting the chocolate.
Just heat the chips for 1 minute on high, stir, then heat for another
minute.
Remove the cookies from the refrigerator. Rest each one on a fork and
dip it into the chocolate. Tap the fork on the side of the pan or
bowl
to knock off any excess chocoloate. Then place each one on a sheet
of waxed paper and let them cool at room temperature (65-70F).
This could take several hours, but the bars will set best this way.
If you want to speed up the process, put the candy in the
refrigerator for 30 minutes.

Twinkies

twelve 12 x 14 inch pieces of aluminum foil

4 egg whites
16-ounce box golden pound cake mix
2/3 cup water
Nonstick spray

2 Tbsp butter
1/3 cup vegetable shortening
1 cup powdered sugar
1/4 cup granulated sugar
1/3 cup evaporated milk
1 tsp vanilla extract
2 drops lemon extract

Preheat oven to 325 degrees F. Fold each piece of foil in half
twice. Wrap the folded foil around the bottle to create a mold.
Leave the top open for pouring the batter in. Make twelve of these
molds and arrange on a cookie sheet. Spray the inside of each with
nonstick spray.

Beat the egg whites until stiff. Combine with cake mix and water,
and beat about 2 minutes until thoroughly blended. Pour batter into
molds, filling each about 3/4 inch deep. Bake about 30 minutes, or
until the cake is golden brown and a toothpick comes out clean from
the center.

For the filling, cream the butter and shortening. Slowly add the
sugars while beating. Add the evaporated milk, vanilla and lemon
extracts. Mix on medium speed until completely smooth and fluffy.
When the cakes are done and cooled, use a toothpick to make three
small holes in the bottom of each one. Move the toothpick around
the inside of each cake to make room for filling. Using the pastry
bag, inject each cake with filling through all three holes.

Makes 12

TUTTI FRUTTI ICE CREAM

1 Egg
1 c. scalded milk
1/2 c. sugar
1 small can crushed pineapple
1/2 c. maraschino cherries
1 large banana
2 T. lemon juice
1/4 tsp salt
1 c. cream

Pour scalded milk over beaten egg. Whip cream and sugar. Pour lemon
juice over mashed banana. Add finely cut cherries, pineapple and
salt. Combine all mixtures and freeze in the refrigerator.

Truffles

12 ounces of semi sweet chocolate
1/4 cup unsalted butter
3/4 cup whipping cream, scalded
1 tablespoon Brandy or other fine liquor of your choice
Powdered sugar or cocoa to rub on your fingers
6 to 8 ounces of dark semi sweet chocolate
1 Tablespoon shortening

Melt chocolate and butter in a heavy sauce pan over low heat, or use
your favorite method (microwave works well). Slowly stir in 1/4 of
the cream, beating well. Add remaining cream, slowly beating well
after each addition. Add Brandy. Refrigerate until mixture is
chilled. (At least 2 hours) Line a baking sheet with waxed paper.
Scoop the chocolate out and form into little balls. This is where
rubbing your fingers in cocoa or powdered sugar can help. Work
quickly. Place balls on baking sheet and freeze them for 1/2 hour.
Line a second sheet with waxed paper. Melt 6 ounces of dark semi
sweet chocolate with the shortening. Dip the frozen chocolate balls
in the melted chocolate and place on waxed paper to cool. Repeat
until all are finished.

Tropical Layer Pudding

2 pkgs sugar-free vanilla pudding
3 cups milk
2 cans pineapple chunks, (unsweetened)
4 bananas
1 cup pineapple juice
1 pkg vanilla wafer cookies, (or sugar-free)

Prepare pudding using pineapple juice to replace 4th cup of milk.
Layer vanilla wafers, bananas, and pineapple ending with pudding.
Decorate top with cookies. Optional: Sprinkle coconut with each
layer.

TRIPLE FRUIT PIE

1-1/4 cups blueberries, fresh

In a large bowl, combine fruits and extract; toss to coat. In another
bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit; stir
gently. Let stand for 15 minutes. Line a 9-in. pie plate with bottom
crust; trim pastry even with edge. Stir lemon juice into fruit
mixture; spoon into the crust. Roll out remaining pastry; make a
lattice crust. Seal and flute edges. Bake at 400 degrees for 20
minutes. Reduce heat to 350 degrees; bake 30 minutes longer or until
the crust is golden brown and the filling is bubbly.

NOTE: Frozen berries and rhubarb may be substituted for fresh; thaw
and drain before using.

Toll House Party Mix

2 cups toasted cereal squares
2 cups small pretzel twists
1 cup dry-roasted peanuts
1 (about 20)cup caramels
1 (12-oz.) package NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels


COAT 13 x 9-inch baking pan with nonstick cooking spray.


COMBINE cereal, pretzels, peanuts and caramels in large bowl.


MICROWAVE morsels in medium microwave-safe bowl on MEDIUM-HIGH (70%)
power (100% power for semi-sweet chocolate morsels) for 1 minute;
stir. Microwave at additional 10- to 20-second intervals, stirring
until smooth. Pour over cereal mixture; stir to coat evenly.


SPREAD mixture in prepared baking pan; cool for 30 to 45 minutes or
until firm. Break into bite-size pieces.

Toffee Butter Crunch

1 cup butter

Melt butter in a large saucepan. Add sugar, corn syrup, and water.
Cook over medium heat, stirring now and then, to hard-crack stage
(300 F on your candy thermometer) - watch carefully after temperature
reaches 280 F. Quickly stir in coarsely chopped nuts; spread in well-
greased 13x9 inch pan. Cool thoroughly. Turn out on waxed paper;
spread top with half the melted chocolate; sprinkle with half the
finely chopped nuts. Cover with waxed paper; invert; spread again
with remaining chocolate. Sprinkle top with remaining nuts. If
necessary, chill to firm chocolate. Break into pieces.

Tinkle Pusses

Base:
1/2 cup butter or margarine
1 cup all purpose flour
1/2 cup brown sugar

Filling:
2 eggs
1/2 teaspoon baking powder
1 cup chopped walnuts
1 cup brown sugar
1 pinch of salt
1 cup coconut

Base: Mix together and put into a pan. Bake at 350 until brown (10
min)

Filling: Mix the ingredients well. Spread on top of the base. Bake
until brown, about 30 minutes.

Tiger Butter 1 cup milk chocolate chips
Line jelly roll pan with foil. In microwave, melt 3 types of chips
separately, stirring until smooth. Pour melted peanut butter chips
into prepared pan, spreading level. Sprinkle on peanuts. Pour melted
vanilla and chocolate chips on top, drizzling each randomly. To
marbleize, use knife to pull through chocolate in wide curves.
Refrigerate until set. Break into squares.

THE ULTIMATE PUMPKIN PIE

Pumpkin pie was introduced to the holiday table at the Pilgrim's
second Thanksgiving in 1623. Decorate this American classic with some
whipped cream, or serve the cream alongside.

Crust
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 cup (1 stick) chilled butter, cut into pieces
3 tablespoons whipping cream


Filling
3/4 cup sugar
1 tablespoon packed golden brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon (generous) salt
1 16-ounce can solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, beaten to blend
1/4 cup apricot preserves

For crust:
Preheat oven to 350°F. Blend first 3 ingredients in processor until
mixture resembles coarse meal. Add cream and process until moist
clumps form. Gather dough into ball, flatten into disk. Wrap in
plastic; chill 15 minutes.

Roll out dough on floured surface to 14-inch round. Transfer dough to
9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under.
Make cut in crust edge at 1/2 inch intervals. Bend alternate edge
pieces inward. Freeze 15 minutes.

Line crust with foil, pressing firmly. Bake until sides are set,
about 10 minutes. Remove foil. Bake crust until pale brown, about 10
minutes more. Reduce oven temperature to 325°F.

Spread preserves over crust; pour in filling. Bake until filling
puffs at edges and center is almost set, about 55 minutes. Cool on
rack. Cover; chill until cold. (Can be made 1 day ahead.)


For filling:
Using whisk, mix first 6 ingredients in bowl until no lumps remain.
Blend in pumpkin, whipping cream, sour cream and eggs.

Spread preserves over crust; pour in filling. Bake until filling
puffs at edges and center is almost set, about 55 minutes. Cool on
rack. Cover; chill until cold. (Can be made 1 day ahead.)

Serves 8.

Christmas Holly

30 marshmallows (large)
1/2 cup butter
green paste food coloring
1/2 teaspoon vanilla
4-1/2 cup corn flakes or Grannyola
cinnamon red hots

Microwave marshmallows, butter, and food coloring on 1/2 power 2
minutes, or until melted. Add vanilla and mix thoroughly. Fold in
corn flakes of granola until they are covered with cooked mixture.
Form into holly shape on waxed paper. Add candy for berries while
still warm. Once candy cools, candy will not adhere. Tie on a red
ribbon and serve.

Christmas Haystacks

10 ounces vanilla milk or white chocolate chips
1 cup almonds, toasted
1/2 cup candied red cherries, quartered
1/2 cup candied green cherries, quartered
1/2 cup sweetened flaked coconut

Line a cookie sheet with wax paper. Stir vanilla chips in a double
boiler over low heat until smooth, or microwave on medium power for 2
1/2 minutes or until soft, then stir until smooth.
Remove from heat and stir in almonds and cherries. Drop
tablespoonsful onto prepared cookie sheet. Sprinkle with coconut.
Refrigerate until hard. Store in an airtight container.

Christmas Fudge

1 cup sugar
1/2 cup butter
1/2 cup heavy cream
1/8 tsp salt
2 cups powdered sugar
1 tsp vanilla
1/2 cup red candied cherries, chopped
1/2 cup green candied cherries, chopped

Spray an 8x8" baking dish with cooking spray. In a large saucepan,
bring the sugar, butter, cream and salt to a boil over medium heat,
stirring frequently. Let boil for 5 minutes, stirring constantly.
Remove from heat and slowly add the powdered sugar and vanilla,
stirring until smooth and well combined. Stir in the cherries until
evenly distributed. Spoon into baking dish and chill for 1 hour or
until firm. Cut into squares. Store in an airtight container.

CHRISTMAS EGGNOG ICE CREAM

4 C. milk
8 eggs, beaten
2 1/4 C. sugar
1/2 tsp. salt
4 C. whipping cream
10 T. brandy
2 T. vanilla extract
3/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon

Warm milk; add eggs, sugar and salt. Cook, stirring constantly, until
temperature reaches 155?F or until mixture coats the back of a spoon.
Do not overcook. Remove from heat and add cream. Stir occasionally
while mixture cools.

In separate bowl combine brandy, vanilla extract, nutmeg and
cinnamon. Beat flavorings into cooled custard mixture. Freeze in ice
cream freezer. Pack to let ice cream set up. Makes 1 gallon.

Christmas Cheesecake Topped Brownies

1 (21 1/2 oz) package brownie mix
1 (8 oz) package cream cheese; softened
2 tablespoons butter or margarine, softened
1 tablespoon cornstarch
1 (14 oz) can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
1 (16 oz) container prepared chocolate frosting

Preheat oven to 350°F. Grease a 9 by 13 inch baking pan. Prepare
brownie mix according to the directions on the package. Spread into
prepared baking pan. In a medium bowl, beat cream cheese, butter and
cornstarch until fluffy. Gradually beat in sweetened condensed milk,
egg and vanilla until smooth. Pour cream cheese mixture evenly over
brownie batter. Bake for 45 minutes, or until top is lightly browned.
Allow to cool, spread with frosting and cut into bars.

Christmas Bonbons

1/3 cup sugar
1/4 cup margarine; softened
1/4 cup plus 2 tablespoons frozen orange juice concentrate, thawed
and undiluted
1/4 cup honey
1 1/2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 egg
1/2 cup plus 2 tablespoons all purpose flour
3/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/2 cup dried cranberries
1/3 cup golden raisins
1/3 cup finely chopped dried apricots
3 tablespoons chopped almonds

Cream sugar and margarine, using an electric mixer set at medium
speed, until mixture is light and fluffy (about 5 minutes). Add juice
concentrate, honey, orange rind, vanilla, and egg; beat at medium
speed until blended. Combine flour, cinnamon, baking soda, cloves and
allspice. With mixer running at low speed, gradually add to orange
mixture. Stir in cranberries, raisins, apricots, and almonds. Spoon
batter evenly into 33 paper lined miniature muffin pans. Bake at 350°
F for 20 minutes or until lightly browned. Cool in pans 3 minutes;
remove from pans and cool on wire rack.

Christmas Berry Mocha Fudge

1/4 pound butter
12 oz. can of evaporated milk
3 1/2 cups of sugar
1 heaping tablespoon of instant coffee
10 ounces Hershey's Raspberry chocolate chips
2 ounces (2 squares) bittersweet chocolate
7 ounces marshmallow cream
1 teaspoon vanilla

In a heavy saucepan melt the butter. Add evaporated milk, sugar, and
coffee. Bring to a rolling boil, stirring constantly until the
temperature reaches 235 degrees F. Remove from heat and and raspberry
chocolate chips and the bittersweet chocolate. Stir the mixture until
all ingredients are melted. Add the marshmallow creme and stir until
blended. Stir in the vanilla. Pour into a lightly greased 9 X 13 inch
pan. Cut in bite sized squares when cooled.

Christmas Bark Candy

This doesn't have peppermint, but is very pretty when you
use M&M candies. Prep Time: approx. 5 Minutes. Cook Time:
approx. 3 Minutes. Ready in: approx. 15 Minutes. Makes 1 pound
(16 servings).

1 (10 ounce) package vanilla
baking chips
2 teaspoons vegetable oil
1 1/2 cups mini candy-coated
chocolate pieces

1 Line a baking pan with wax paper or foil.
2 In a microwave safe bowl combine vanilla chips and
vegetable oil; microwave on high until chips are melted. Stir
until smooth; let cool for 2 minutes. Stir in candy-coated
chocolate pieces. Spread mixture onto prepared pan; chill for
10 minutes and break into pieces

Christmas - Egg Nog Pie

4 3/4 ounce package vanilla pudding and pie filling mix
2 cups eggnog
1 1/4 cups milk
1 tablespoon light rum
1/8 teaspoon ground nutmeg
9" graham cracker pie shell
Whipped cream
Nutmeg

Cook pudding mix for for pie filling using 2 cups eggnog and
1 1/4 cups milk. Stir in rum and nutmeg; pour into crust. Cover
surface with plastic wrap; chill several hours. Garnish with
whipped cream and nutmeg.

Chocolate-Dipped Sugar Cones

12 ounces semisweet chocolate chips, or coarsely chopped semisweet,
bittersweet, or white chocolate
colored sprinkles, optional
chopped nuts, optional
12 sugar ice cream cones

In a microwave-safe bowl, heat the chocolate on medium-high power for
1 to 3 minutes. Check the chocolate after about 1 minute and stir
gently. When the chocolate looks wet and soft, stir it until it
liquefies. (Chocolate will not melt to a liquid pool in the microwave
but has to be stirred.)

Alternatively, melt the chocolate in the top of a double boiler set
over very hot, not simmering, water, stirring until smooth and melted.

If using nuts or spinkles, spread them in a shallow bowl or plate.

Holding a cone by its pointed end, dip it into the chocolate to a
depth of about 1 inch.

Remove and immediately roll the chocolate covered portion of the cone
in the nuts of sprinkles. Repeat with the remaining cones.

Set the cones, pointed sides up, on a wax paper- lined baking sheet
until the chocolate sets and hardens.

Serve right away or refrigerate until needed. If your kitchen is cool
or air conditioned, the cones can be stored on the! counter for an
hour or so.

White Chocolate Fantasy Cake with Raspberry Filling

from Better Homes & Gardens

4 egg whites
1 3/4 cups all-purpose flour
1 Tbsp. finely shredded lemon peel
2 tsp. baking powder
1/4 tsp. salt
3 oz. white baking bar, chopped
3/4 cup half-and-half, light cream, or milk
1/3 cup margarine or butter
1 cup sugar
1 tsp. vanilla
4 egg yolks
1 cup fresh raspberries or sliced strawberries
3 Tbsp. raspberry liqueur (optional)
1 recipe White Chocolate Frosting
1/3 cup seedless raspberry jam
1 recipe White Chocolate Curls (optional)
1/2 cup fresh raspberries or sliced strawberries (optional)
Powdered sugar (optional)

In a medium mixing bowl let egg whites stand at room temperature for
30 minutes. In a small mixing bowl stir together flour, lemon peel,
baking powder, and salt. Set flour mixture aside. Melt the 3 ounces
white baking bar with 1/4 cup of the half-and-half, light cream, or
milk in a small heavy saucepan over very low heat, stirring
constantly till baking bar starts to melt. Immediately remove from
heat and stir till baking bar is completely melted and smooth. Stir
in remaining half-and-half, light cream or milk; cool. In a large
mixing bowl beat the margarine or butter with an electric mixer on
medium to high speed about 30 seconds or till softened. Add sugar and
vanilla; beat till combined. Add the egg yolks, one at a time,
beating till combined. Alternately add the flour mixture and the
white baking bar mixture, beating on low to medium speed after each
addition just till combined. Wash beaters. In a medium miffing bowl
beat the egg whites with an electric mixer on high speed till stiff
peaks form. Gently fold the egg whites into the batter. Spread batter
into 2 greased and lightly floured 8 x 1 1/2 inch round baking pans.
Bake in a 350'F oven for 25 to 30 minutes or till a wooden toothpick
inserted near the center of cakes comes out clean. Cool cakes in pans
on wire racks for 10 minutes. Remove from pans. Cool cakes completely
on racks. In a small bowl combine the 1 cup berries and raspberry
liqueur, if using. Set aside till needed.
Prepare the White Chocolate Frosting. To assemble cake, place one
cake layer on a cake plate. Drain liqueur from berries, if using, and
drizzle liqueur over cake layer on plate. Stir jam to soften. Spread
jam, over cake layer. Top with one-third of the White Chocolate
Frosting. Spoon the 1 cup berries atop. Top the berries with
remaining cake layer. Frost top and sides with the remaining
frosting. Gently place the White Chocolate Curls on the frosting on
top of cake or all over top and sides of the cake. At this point, you
can carefully cover the cake loosely with, plastic wrap and chill,
for up to 24 hours. Just before serving, sprinkle cake with the 1/2
cup berries and sift powdered sugar lightly over cake, if desired.
Makes 10 servings.
White Chocolate Curls: Carefully draw a vegetable peeler across the
broad surface of two or three 2-ounce white baking bars (or a 4- to 6-
ounce chunk of white baking bar). This works best if baking bar is at
warm room temperature. Use immediately or carefully place on paper
towels in a covered storage container in a single layer. Store at
room temperature or chill.

White Chocolate Frosting
used for White Chocolate Fantasy Cake with Raspberry Filling
(Fix it just before frosting the cake.)

4 oz. white baking bar, chopped
1 1/2 cups whipping cream
1 Tbsp. cold water
1/2 tsp. unflavored gelatin
3 Tbsp. sugar

Chill a medium mixing bowl and the beaters of an electric mixer.
Place the white baking bar and 1/2 cup of the whipping cream in a
small heavy saucepan over very low heat, stirring constantly till
baking baking bar starts to melt.
Immediately remove from heat and stir till smooth. Cool completely.
In a 1-cup glass measure combine the cold water and unflavored
gelatin. Let stand for 2 minutes.
Place cup in saucepan of boiling water. Heat and stir till gelatin is
completely dissolved. In the chilled mixing bowl beat the remaining 1
cup whipping cream and sugar with the chilled beaters on medium speed
while gradually drizzling gelatin over the whipping cream mixture.
Beat till soft peaks form. Continue beating, gradually adding cooled
baking bar mixture till stiff peaks form.
Do not overbeat! Use immediately to frost cake. Makes about 2 1/2
cups frosting.

Very Old Fudge

2 c White sugar
1/2 c Corn syrup
1/2 c Milk or cream
1 ts Butter
1 ts Vanilla

Mix the first 4 ingredients, stirring occasionally. Boil until soft to medium ball stage. Cook, add vanilla and beat with a wooden spoon
until stiff. Add nuts and cherries if desired. For chocolate fudge,
add 2 tbls. cocoa.

The Next Best Thing to Robert Redford

Topping:
Cool Whip
1 1/2 cups flour
crushed nuts
1/2 cup crushed nuts
grated chocolate candy bar
1 1/2 sticks margarine
8 ounces cream cheese
1 cup Cool Whip
1 cup confectioner sugar
2 boxes chocolate instant pudding
3 cups half and half

Combine flour, crushed nuts and margarine. Press into 13x9 pan and
bake at 350 degrees for 25 minutes. Let cool. Cream together cream
cheese, cool whip and confectioner sugar. Spread over 1st layer. Mix
together chocolate instant pudding and half and half. Spread over 2nd
layer. Combine cool whip, crushed nuts and a grated chocolate candy
bar. Spread over the top for garnish. *Note: Refrigerate while
preparing each layer and refrigerate until firm before serving.

Dessert Recipes

 



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