Chocolate Mousse

This recipe is from Cooks Illustrated - my #1 place to go for recipes - always a bonus when it isn't a ten-step process.

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Ingredients

    8 ounces bittersweet chocolate, 62 to 70 percent cacao, chopped fine

    3 tablespoons granulated sugar

    2 tablespoons Cocoa powder, preferably Dutch-processed

    1 teaspoon instant espresso powder

    7 tablespoons water

    1 tablespoon brandy

    3 large eggs, separated

    1/8 teaspoon table salt

    1 cup heavy cream, plus 2 more tablespoons (chilled)

Instructions

    1. Melt chocolate, 2 tablespoons sugar, cocoa powder, espresso powder, water, and brandy in medium heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from heat.

    2. Whisk egg yolks, 1 1/2 teaspoons sugar, and salt in medium bowl until mixture lightens in color and thickens slightly, about 30 seconds. Pour melted chocolate into egg mixture and whisk until thoroughly combined. Let cool until slightly warmer than room temperature, 3 to 5 minutes.

    3. In clean bowl of standing mixer fitted with whisk attachment, beat egg whites at medium-low speed until frothy, 1 to 2 minutes. Add remaining 1 1/2 teaspoons sugar, increase mixer speed to medium-high, and beat until soft peaks form when whisk is lifted, about 1 minute. Detach whisk and bowl from mixer and whisk last few strokes by hand, making sure to scrape any unbeaten whites from bottom of bowl. Using whisk, stir about one-quarter of beaten egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until a few white streaks remain.

    4. Whip heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, about 15 seconds longer. Using rubber spatula, gently fold whipped cream into mousse until no white streaks remain. Spoon mousse into 6 to 8 individual serving dishes or goblets. Cover with plastic wrap and refrigerate until set and firm, at least 2 hours. (The mousse may be covered and refrigerated for up to 24 hours.)

Monica's Cheeseball

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Cheeseball

6-8 green onions, chopped

2, 8 ounce cream cheese, softened

14 ounces crushed pineapple, very well drained

1-2 teaspoons seasoned salt

½ cup pecans or almonds, sliced and toasted

Form all ingredients but nuts into ball.  Roll in nuts.  Wrap in plastic wrap and refrigerate till firm.  Makes 1 large or 2 small.  Serve with wheat crackers.

Michelle N's Mexican Rice

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2 cups long grain rice

1 Tbsp oil

1 Tbsp cumin

2 garlic cloves, chopped

½ onion, chopped

4 cups chicken broth

2 Tbsp tomato puree

In a large frying pan, heat the oil at medium heat.

Add in the rice and stir gently until the grains nicely golden.

Add the garlic cloves, chopped onion and cumin into the mixture.

Cook and fry for about five minutes.

Stir the liquid into the mixture.  Add the tomato puree.

Bring to a boil, reduce to low head, cover and simmer for 20 minutes or until the liquid has been absorbed.

Danielle's Spinach Quiche

Ham and Spinach Quiche

From Danielle Lesser

Crust:

1 ¼ C flour

½ tsp salt

1/2 tsp sugar

½ cup butter(cubed and chilled)

1/8 cup ice water

Mix dry ingredients together and cut in cold butter cubes until crumbly mixture.  Add ice water and blend together.  Chill dough in refrigerator or place immediately into glass pie dish.

filling:

1 ½ cups chopped cooked spinach

1 ½ cups sliced deli ham

6 eggs beaten

1 ½ cups half and half or ¾ cup whipping cream ¾ cup skim milk

4 tsp flour

¾ tsp salt

1 ½ -2 cups shredded gruyere cheese or similar

Make crust and prepare dough in pie plate and set aside.  Clean spinach and trim stems and place spinach in boiling water until just cooked.  Drain spinach and set aside.  Make sure you squeeze as much extra water out as possible.

Mix eggs and flour and salt together.  Add half and half.  Start with a layer of the cheese on the bottom of the crust and continuing alternating spinach and ham and cheese.  Pour egg mixture over the top and place in 350 degree oven for 45-50 minutes until a knife inserted into the center comes out clean.

* you may substitute other ingredients for the spinach and ham if desired or even add some sautéed onions.  Broccoli, onion, artichokes, bacon or asparagus are delicious in quiche.  Just make sure any vegetables are slightly cooked or blanched, but not mushy, prior to adding to the quiche otherwise they have too much water in them and make the quiche soggy and they may not cook all the way through.  Garnish with thinly sliced tomato and cilantro.

Linsey's Blueberry Muffins

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Blueberry Muffins from the "Essential Mormon Celebrations" cookbook

1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt 
1 teaspoon cinnamon
1 egg, beaten
1/2 cup butter, melted
1/2 cup milk
1 teaspoon lemon zest
1 cup fresh or frozen blueberries
1 recipe Muffin Topping (see below) 
1 recipe Muffin Glaze (see below) 

In a large bowl, combine flout, sugar, brown sugar, baking powder, salt and cinnamon.  Stir until well blended.  Make a well in center of mixture.  Place egg, butter, and milk in center and stir just until blended.  Carefully stir in lemon zest and blueberries.  Fill 12 muffin cups.  Sprinkle with Muffin Topping.  Bake at 350 degrees for about 20 minutes.  Remove from oven and drizzle with Muffin Glaze. 

Muffin Topping
1/2 cup pecans, chopped
1/2 cup packed brown sugar
1/4 cup flour
1 t. cinnamon
1 t. lemon zest
2 T butter, melted

In a bowl, combine above ingredients and sprinkle over muffins 

Muffin Glaze
1/2 cup powdered sugar
1 T fresh lemon juice

In a bowl mix powdered sugar and lemon juice together.  Drizzle over muffins after baking.

Jonna's Raspberry Pretzel Jello

Raspberry Pretzel Salad

2 C Pretzels crushed

3 T Sugar

3/4 C Butter, melted

Combine and press into a 9 x 13 pan.  Bake at 400 for 5 minutes.  Cool

completely.

8 oz Cream Cheese

1 small can crushed pineapple, very well drained

8 oz Cool Whip

Combine first two ingredients and then fold in the Cool Whip.  Spread on top of the cooled crust and refrigerate for at least an hour.  It must be cold before you can put the next layer on top.

2 small or 1 large box raspberry jello

1 large package frozen raspberries

Dissolve jello in 2 C. boiling water, add frozen raspberries.  Stir until syrupy and jello begins to thicken.  Sometimes I add a few frozen ice cubes to speed up the process.  Pour over cream cheese mixture and store in refrigerator.

Michael W's Apple Pie

1 Pie Crust, single crust, not baked

FILLING:

1/3 cup sugar
1 1/2 Tbsp cornstarch
1/2 tsp. salt
7 cups peeled/sliced Granny Smith apples
1 Tbsp. lemon juice

CRUMB TOPPING:

3/4 stick (6 Tbsp)  unsalted butter = 3/8 of a cup
1 1/4 cup all-purpose flour
1/2 cup sugar
1/4 tsp. salt
1/2 tsp. ground cinnamon

Roll out pie crust in pan and freeze for 15 minutes.

Heat oven to 400 degrees.

Mix sugar, cornstarch and salt together in a bowl.   Set aside.
Combine the apples and lemon juice in a large bowl.
Sprinkle about 1 Tbsp. of the sugar mixture evenly over the chilled pie shell.
Arrange a single layer of apples on the shell, sprinkle with 1 Tbsp of the sugar
mixture.  Arrange another layer until all apples are used.  Place the pie on the
center oven rack and bake for 30 minutes.

Make crumb topping.  In a medium saucepan, melt the butter over
low heat.  Combine the flour, sugar, salt and cinnamon in a medium bowl.
Pour the melted butter over the flour mixture and mix well with a fork.

Remove pie from the oven and reduce temp to  375 degrees.
Dump crumb topping on pie and spread evenly over the top.
Bake for 20 minutes.

Jane's Green Beans

GREEN BEANS WITH ALMONDS AND THYME

INGREDIENTS

• 2 lbs of (fresh or frozen) green beans, trimmed
• 1/4 cup (1/2 stick) butter
• 1 Tbsp Dijon mustard
• 1 teaspoon garlic salt
• 2 Tbsp chopped fresh thyme
• 1/3 cup slivered almonds, lightly toasted

METHOD

1 Cook the green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain the beans and transfer them to a large bowl of ice water, cooling them completely. (The ice water will shock the beans into a vibrant green color.) Drain the beans well. At this point you can make the beans a day ahead and store in refrigerator.

Alternatively you can steam the beans for 5 minutes and proceed directly to the skillet.

2 Melt the butter in a large, heavy skillet over medium high heat. Whisk in half of the fresh thyme (1 Tbsp), the Dijon mustard and garlic salt into the butter. Add the beans to the skillet and toss until heated through, about 4 minutes. Transfer to a serving bowl. Sprinkle with toasted almonds and the remaining 1 Tbsp of thyme.

Serves 8.

Emily's Thanksgiving Pumpkin Cheesecake

Marbled PUMPKIN CHEESECAKE 

(But I don’t marble it...I just mix it all together)

Original recipe makes 1 - 9 inch cake

1 1/2 cups crushed gingersnap cookies 

1/2 cup finely chopped pecans 

1/3 cup butter, melted 

  

2 (8 ounce) packages cream cheese, softened 

3/4 cup white sugar, divided 

1 teaspoon vanilla extract 

3 eggs 

1 cup canned pumpkin 

3/4 teaspoon ground cinnamon 

1/4 teaspoon ground nutmeg 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Cheesecake topping...delicious family topping recipe that must be on EVERY cheesecake in my opinion :)

Sour cream topping

1 cup sour cream

1/2 c sugar

1 1/2 tsp lemon juice

1 1/2 tsp vanilla

Directions:

1. Take the cheesecake out and turn up the oven to 425 degrees.  Cool the cheesecake for 20 minutes.
2. Mix all ingredients together in a small bowl.  Spoon gently over the cake.
3. Bake ONLY 5 minutes

Profiteroles

Ingredients

• 1 cup milk
• 1/4 pound (1 stick) unsalted butter
• Pinch kosher salt
• 1 cup all-purpose flour
• 4 extra-large eggs
• 1/2 cup heavy cream
• 12 ounces semisweet chocolate chips
• 2 tablespoons honey
• 2 tablespoons prepared coffee
• Good vanilla ice cream (recommended: Haagen-Dazs), for serving

Directions

Preheat the oven to 425 degrees F.
Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.

Jasmin's Waffles

• 1 3/4 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 3 eggs
• 7 tablespoons vegetable oil
• 1 1/2 cups milk

Preheat the waffle iron. Sift the dry indredients into a medium sized bowl. Separate the eggs, putting the egg whites in smaller bowl. Beat the egg whites until they are stiff. (If you are using an electric mixer, you can beat the egg whites first, then beat the batter without having to wash the beaters. The reverse is not true. If you beat the batter first and you have to wash the beaters before beating the egg whites.) Add the egg yolks, oil and milk all at one time to the dry indredients. Beat until there are no lumps in the batter. Fold the egg whites into the other batter using a spatula or other flat utinsel. Put a full 1/2 cup of batter in your waffle iron to make a 9-inch round waffle. This recipe makes about eight 9 inch waffles.

If this recipe makes too many waffles for one setting, try freezing the waffles you do not eat. After the waffles have been cooked in the waffle iron, put them out on a cooling rack. When they are cool, place them in a plastic bag taking out as much air from the bag as possible. Then freeze the bag of waffles. The next time you want a quick waffle, microwave one from the freezer for about 45 to 60 seconds. They are almost as good as fresh waffles.

Jonette's Buttermilk Brownies

Buttermilk Brownies

★★★★★
Prep Time: 30 mins | Cook Time: 25 mins | Makes: 18 | Difficulty: Medium

Ingredients:

• 1 cup margarine
• 1/3 cup hershey cocoa (regular-type, dry)
• 2 cups sugar
• 1 cup water (or 1 cup coffee)
• 2 cups unsifted all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 slightly beaten eggs
• 1/2 cup buttermilk
• 1 1/2 teaspoons vanilla
• 1/4 cup butter
• 3 tablespoons hershey cocoa (regular type, dry)
• 3 tablespoons buttermilk
• 2 1/4 cups powdered sugar (confectioners')
• 1/2-1 teaspoon vanilla (your preference)
• 1/2 cup english walnuts (butternuts, pecans, black walnuts or similar type nuts can be substituted for the English walnuts)

Directions:

1. Brownies: In saucepan combine butter, cocoa, 2 cups sugar and 1 cup water (first four ingredients).
2. Bring to boil; stirring constantly.
3. Remove from heat and set aside.
4. In large mixing bowl, blend together flour, soda and salt.
5. In small bowl combine buttermilk, eggs and vanilla; whisk lightly with a fork.
6. Pour buttermilk mixture into dry ingredients; mix until smooth.
7. Add cocoa mixture gradually with mixer on low setting.
8. Mix until well blended (flour and buttermilk mixture will be thick and likely need to be scraped from sides of bowl to blend thoroughly).
9. Pour into greased 10 1/2 x 14 3/4 x 2 1/4 baking dish.
10. Bake at 375 deg F for 25 minutes; test with toothpick.
11. Immediately pour Frosting over brownies; spread evenly.
12. (Brownies will be very tender so spread gently.) Cool; cut into bars and serve.
13. Frosting: In saucepan, mix 1/4 cup butter, 3 tablespoons cocoa and 3 tablespoons buttermilk.
14. Cook and stir till boiling (mixture will be slightly curdled); remove from heat.
15. Beat in 2 1/4 cups powdered sugar and 1/2 teaspoon vanilla.
16. Fold in English walnuts.

Becca's Risotto - Italian Sausage & Mushroom

1 lb sausage, we use Salciccia from Huber's Butcher
6 oz mushrooms
5 cups broth
1 1/2 cup water
4 T butter
1 large onion
Salt
1 clove garlic
2 cups Arborio rice
1 cup water
1 cup parmesan cheese grated
1 t. lemon juice




Saute sausage (cut in small pieces w/ skin) and mushrooms, set aside.

Boil 5 cups brother and 1 1/2 cup water, set aside.

Saute onion/salt in 2 T butter for four minutes, add garlic and saute for another 30 seconds.
Add rice and cook, stir frequently for 3 minutes.  Add 1 cup water and allow to heat for 2-3 minutes.  Add 5 cups of the brother/water mix, put on low heat for 15 minutes.  Stir twice during this time.  Add 3/4 cup of broth/water mixture until it is creamy (about three minutes).  Stir in the last 2 T butter, lemon juice, and parmasan, add the sausage/mushroom, serve immediately.

RECIPES I WANNA TRY!

Cheryl's Mango Crumble

Alma's Arroz Caldo

Alma's  healthy CHILLI

Mary's The Best Chocolate Cake (sheet cake)
Mary's The Best White Frosting (to go with sheet cake)

Cheryl's
Salted Caramel Prezel Chocolate Bark

Peanut butter chocolate chess pie 

Halloween mashed potatoes and sweet potatoes
 



Emily's
Fish Tacos

Jennifer Rampton
Easy salsa

Cleai's Chicken Cacciatore
http://www.mccormick.com/Recipes/Main-Dish/Chicken-Cacciatore.aspx#.UGY5vUGF0iA.facebook

CAMI recommends:

Have you ever tried melskitchencafe.com - it's a fun food blog.  She has some great recipes.  Can't remember if I already told you about it.  The Bourbon Chicken is super good and easy.  The Mango Black Bean Quinoa Salad is amazing.  She also has some good soups. 

Jess Parker's

• 1 cup quinoa
• 1 tbsp olive oil
• 1/4 cup minced onion (Purple)
• 2 clove garlic, minced
• 1 cans (15 oz each) black beans, rinsed and drained

• 1/4 tsp chili powder (mild)
• Pinch of cayenne pepper (optional)
•  4 tbsp Lime juice
• 2 cup shredded lettuce
• Salt
• 
  

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2 Ears of corn (cut off cob)

•  
• 
  

1 Zucchini chopped

2 Bell Peppers (chopped)

Start by boiling 2 cups of water. While waiting for that, rinse the quinoa, strain it. Add the 1 cup quinoa to the boiling water, reduce heat to med-low and cover for 12 min. After let rest for 5 min then fluff with a fork stir in 2 tbsp of lime juice and salt to taste, let sit for another 10 min.

While quinoa is cooking, heat olive oil in sauce pan. Sauté onion for a few minutes until it softens and becomes translucent. Add garlic and let sauté for a 1 to 2 min. Then add the black beans, Chili powder, and 1/2 cup water. (add cayenne pepper now if you want.)  Bring to boil then reduce heat to med- low. Let simmer 15 min, until liquid is mostly evaporated. Then stir in 2 tbsp lime juice and season with salt to taste. 

I also sautéed some extra veggies in another pan until they soften. I put the corn that I pre-cooked (you can use the can if you want) zucchini, bell pepper in a pan with a tbsp of olive oil in as well.

Once all is finished cooking. Put lettuce on plate, then quinoa, peppers, beans. Optional: you can top it with guacamole, cheddar cheese, sour cream, etc. 

Hope you enjoy it!   

Jonna's Italian Spaghetti sauce

Bolognese Sauce for Pasta

1 lb (500 grams) Italian sausage

1 lb (500 grams) minced  beef

1 onion, chopped

3 cloves chopped garlic

3 carrots, diced

4 stalks celery, diced

2 large bottles spaghetti sauce (good quality brand)

1 can Italian diced tomatoes

salt & pepper to taste

1 Tbsp Italian seasoning

1.  Saute  Italian sausage and beef until brown.  Add onion and garlic, sauté for another minute until softened. 

2.  In separate pan (large) sauté carrots & celery in some butter.

3.  Add meat mixture, pasta sauce, diced tomatoes, salt & pepper, & Italian seasoning  Simmer on low heat for an hour.

Serve over pasta. 

Peanut Butter Hershey Kisses Cookies

Peanut Butter Cookies from Jonette

1 cup butter
1 cup smooth peanut butter
1 cup granulated sugar
1 cup brown sugar
1 tsp baking soda
1 tsp baking powder
2 egg
1 tsp vanilla
2 1/2 cups flour

Hershey Kisses

1.  In a large mixing bowl beat the butter and peanut butter with an electric mixer on med to high speed for 30 sec.  Add the sugar, brown sugar,baking soda & baking powder. 
Beat until combined, scraping sides of bowl.  Beat in egg and vanilla until combined.  Beat in flour.  If necessary, cover and chill dough until easy to handle.

2.  Shape into 1-inch balls.  Place balls 2 inches apart.  Bake at 375 oven for 7-9 min. 

3.  Push Hershey kisses into them once they are out of the oven.

Asparagus and Potatoes with Almonds & Mint

This recipe is from the Williams & Sonoma Comlete Guide to Entertaining.

I usually prepare the potatoes and asparagus ahead of time so I just throw the ingredients together right before serving.

1.5 kg small new red potatoes
2 Tbsp olive oil + 1/4 cup olive oil
Salt and pepper
1 kg fresh asparagus
1 cup chicken stock
2 cloves garlic, minced
1/2 cup toasted/slivered almonds
1/2 cup shopped fresh mint

Heat oven to 200 degrees C.  Chop potatoes and coat with 2 Tbsp olive oil, sprinkle with salt and pepper, roast for 25 minutes. Blanche asparagus, cut into 5 cm lengths.

Warm the 1/4 cup olive oil and add the potatoes and heat them through.  Add the asparagus, chicken stock and garlic and simmer a few minutes to heat through.  Season with salt and pepper, add almonds and mint.

Strawberry Rhubarb Pie Jonette

Strawberry Rhubarb Pie Filling

3 1/2 cups 1/2in thick slices of rhubarb (1 1/2 pds untrimmed)

1 16oz container strawberries, hulled, halved (about 3 1/2 cups)

1/2 cup (packed) brown sugar

1/2 cup sugar

1/4 cup cornstarch

1 tsp. ground cinnamon

1/4 tsp salt

Preheat to 400F.  I do a lattice top and brush egg glaze on top.  Bake for 20 min.  Reduce temp to 350F.  Bake until pie is golden and filling thickens.... about 1hr 25 min.  Cool completely.

Snickerdoodles

Ingredients

    1 1/2 cups white sugar

    1/2 cup butter, softened

    1 teaspoon vanilla extract

    2 eggs

    2 3/4 cups all-purpose flour

    1 teaspoon cream of tartar

    1/2 teaspoon baking soda

    1/4 teaspoon salt

    2 tablespoons white sugar

    2 teaspoons ground cinnamon

Directions

    Preheat oven to 400 degrees F (205 degrees C).

    Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well.

    Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.

German Chocolate Cake from Debbie Fisher

INGREDIENTS:

1/2 cup water

4 (1 ounce) squares German sweet

chocolate

1 cup butter, softened

2 cups white sugar

4 egg yolks

1 teaspoon vanilla extract

1 cup buttermilk

2 1/2 cups cake flour

1 teaspoon baking soda

1/2 teaspoon salt

4 egg whites

DIRECTIONS:

1.            Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.

2.            In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.

3.            In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

4.            Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.

5.            To make the Filling: See Recipe below

6.            Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake

Coconut-Pecan Filling and Frosting

INGREDIENTS:

4 egg yolks

1 can  (12 oz.) evaporated milk

1/8 tsp salt

1-1/2 cups  sugar

3/4 cup (1-1/2 sticks) butter or margarine

1-1/2 tsp. vanilla

1 pkg.  (7 oz.) Baker’s Angel Flake Coconut (about 2-2/3 cups) TOASTED

1-1/2 cups Chopped Pecans TOASTED

DIRECTIONS:

1. BEAT egg yolks and milk in large saucepan with wire whisk until well blended. Add salt, sugar and butter; cook on medium high heat whisking constantly, until the mixture is boiling, slightly thickened, and golden brown, about 6 minutes. Remove from heat.

2. Transfer to a bowl and stilr in the coconut and vanilla. Cool for 30 min (this takes longer in Singapore) stirring occasionally.  Cover with plastic wrap and refrigerate until chilled (at least 2 hours or up to 3 days).   Stir in pecans just before frosting cake.

3.  You can frost the entire cake with this (like I did) or you can put about 1 cup of filling on the top of each layer and then add each cake layer carefully.  The filling will ooze out and drizzle down the sides looking pretty but leaving much of the sides of the cake bare.  (Easier for the cake to dry out without the frosting layer holding in the moisture).

NOTES:  I also toast some coconut to sprinkle on the top (toast nuts and coconut for more flavor).

Tres Leches Cake from Jonna

This is a great recipe and the cake is soooo moist!  I had this cake in Costa Rica so when my friend Jonna said she found a great recipe, I wanted to try it too.  However, I would change a couple of things.  I think I would only pour 2/3 of the milk mixture on top of the cake.  I had to extend the time of baking to longer (almost double) but it might just be a Singapore thing.  Also, in the frosting, I'd just skip the corn syrup, there's so much sweetness going on already.

Ingredients

1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup heavy cream
2 teaspoons vanilla extract (divided use)
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup whole milk
8 tablespoons (1 stick) unsalted butter, cut into chunks and softened
2 teaspoons vanilla extract
4 large eggs, room temperature
2 cups sugar
Frosting (recipe follows)

Directions

To prepare milk mixture, pour the condensed milk into a microwave-safe bowl and cover tightly with plastic wrap. Microwave on Medium-Low, stirring often and replacing the plastic wrap several times, until condensed milk is slightly darkened and thickened, 9 to 15 minutes. Gradually whisk in the evaporated milk, cream and 1 teaspoon vanilla. Set aside to cool to room temperature, about 30 minutes.
For the cake, adjust oven rack to middle position and preheat to 325 F. Grease and flour a 9- by 13-inch baking pan. Whisk the flour, baking powder, salt and cinnamon in a medium bowl. Heat the milk, butter and 1 teaspoon vanilla in a small saucepan over low heat until the butter is melted. In a large bowl whip the eggs with an electric mixer on medium-high speed and gradually add the sugar; beat 1 minute. Increase speed and whip until the mixture is very thick and voluminous, 4 to 8 minutes longer.
Reduce mixer speed to low and add the melted butter mixture, beating until combined, about 30 seconds. Add the flour mixture in two additions, beating until incorporated, about 30 seconds. Increase the mixer speed to medium and whip the batter until it is fully combined and smooth, about 30 seconds.
Scrape batter into the prepared pan, smooth the top and gently tap the pan on the work surface to settle it. Bake until a toothpick inserted in the center comes out with a few crumbs attached, 30 to 35 minutes, rotating the pan halfway through baking. Let the cake cool in the pan for 10 minutes.
Using a skewer, poke about 50 holes in the warm cake (you do not need to poke all the way through). Slowly pour the cooled milk mixture over the cake. Let the cake cool about 15 minutes, then refrigerate until the milk is completely absorbed and the cake has cooled completely, about 3 hours.
Let the cake sit at room temperature 30 minutes. Prepare the frosting and spread it evenly over the top of the cake and serve. Makes 18 servings.
FROSTING: With an electric mixer on medium speed, beat 1 cup heavy cream, 3 tablespoons corn syrup and 1 teaspoon vanilla in a medium bowl to soft peaks, 1 to 2 minutes.

Martha's Blueberry Crisp

FOR THE FILLING

6 cups (3 pints) fresh blueberries
1/2 cup sugar
1 tbsp. cornstarch
1 tsp. fresh lemon juice
1/4 tsp. salt

FOR THE TOPPING
3/4 cup all-purpose flour
1/2 cup old-fashioned oats (not instant or quick)
1/2 cup chopped nuts, e.g. almonds
1/2 tsp. baking powder
1/2 tsp. salt
6 tbsp. unsalted butter
1/3 cup sugar

Preheat oven to 375 degrees, make the filling; mix blueberries, sugar, cornstarch, lemon juice and salt in a bowl.
Transfer to an 8 inch dish.  Make the topping; in a medium bowl, stir together flour, oats, nuts, baking powder and salt.
With an electric mixer on medium speed, cream butter and sugar until light and fluffy.  Stir flour mixture into butter.  Using your hands, squeeze topping
pieces together to form clumps.  Sprinkle topping evenly over filling, bake until filling is bubbling in center and topping is golden brown,
about 1 hour.  Cool 30 min before serving.  It was AWESOME with HD vanilla ice cream! 

Kristen's Cherry Cookie Bars

Kirsten's Cherry Cookie Bars

1 3/4 cups sugar

1 cup butter, at room temperature

1 teaspoon vanilla

4 eggs

3 1/4 cups flour, sifted

1 1/2 teaspoon baking powder

1 can cherry pie filling

Glaze:

1 cup powdered sugar

1 teaspoon almond extract (no substitutes!) - Mateo thought it was too almondy, so maybe half this?

1 tablespoon milk

Preheat oven to 350 degrees.  Cream sugar, butter, and vanilla.  Add eggs, flour, and baking powder.  Pat down 2/3 of batter in a jelly roll pan.  Spread cherry pie filling over dough, dispersing cherries evenly.  Dot remaining batter on top of cherries (I always make lines of dough over the top of the cherries).  Bake for 35-40 minutes, and drizzle bars with glaze while still warm.