This recipe is courtesy of Pillsbury.com. INGREDIENTS Rolls
1/4 cup LAND O LAKES® Butter, melted
1/2 cup granulated sugar
1 can (11 oz) Pillsbury® refrigerated bread sticks Glaze
2/3 cup powdered sugar
1/4 teaspoon grated orange peel
1/4 teaspoon grated lemon peel
1 tablespoon orange juice
1 teaspoon lemon juice
1. Heat oven to 375°F. Line cookie sheet with parchment paper, or spray with CRISCO® Original No-Stick Cooking Spray. Place melted butter in shallow dish. Place granulated sugar in another shallow dish.
2. Unroll dough; separate into breadsticks. Dip both sides of each breadstick in butter; coat with sugar. Twist each breadstick; place on cookie sheet. Press down ends firmly.
3. Bake 13 to 17 minutes or until golden brown.
4. Meanwhile, in small bowl, mix glaze ingredients. Remove rolls from oven. Immediately drizzle glaze over rolls. Remove from cookie sheet. Cool 5 minutes. Serve warm.
Summertime means strawberries. Red, juicy, sweet with just a tiny bit of tartness, they are the queen of the May garden. We go to strawberry festivals, buy baskets of them at roadside stands, and even labor in the fields of the “pick your own” stands.
But once you have them, what do you do with them other than eat them with sugar, or pile them on a biscuit with whipped topping for strawberry shortcake? Sure, there are strawberry preserves to be made. Few of us do that any more. And there are chocolate covered strawberries. Those tend not to keep in the summer. What good are chocolate covered fruit when the chocolate runs off in the heat.
One thing you can do is Grilled Strawberry Sandwiches. Not exactly a sandwich, really, but they look like one, and they are easy to make.
Grilled Strawberry Sandwiches Recipe
To start, you have the option of buying a pound cake ready made, or you can make one, either from scratch or a mix. You can also make your own chocolate butter cream frosting, or buy it in a can. Buying is easier. Once you have that hurdle decided, you may proceed. Allow one “sandwich” for each serving.
Directions: 1. Heat a non-stick skillet over medium high heat. Put some butter in the pan. 2. Once it is melted, place the slices of cake in the butter, moving the slices around so they soak up any excess. 3. Watch the cake carefully, as the sugar content will make them burn easily. Once they are golden and crispy on the bottom, turn them onto plates. 4. Allow the cake to cool so you can handle them without burning your fingers. Cut each slice in half diagonally. 5. Spread chocolate frosting on each half. Arrange some sliced strawberries on top of the chocolate, piling them several layers thick. 6. Using two spoons, cut quenelles of chocolate frosting, and place one on top of each half. You may also place a quenelle of sour cream beside each half.
1. These can be served using ice cream in place of the frosting, or whipped topping can be spread on the bread, then topped with the berries, and chocolate syrup drizzled over them. Or you can make them, as above, and put a scoop of ice cream in between the two halves.
2. You can also serve these with ice cream and blackberries or raspberries. Chocolate doesn’t fare well with these two berries, but white chocolate does. Spread the grilled cake with ice cream, cover with berries, and drizzle it with white chocolate sauce.
No decent berries in season? No problem. Use tinned, drained peach slices. Peaches and chocolate go well together.
Use your imagination. Use what you have on hand. Use a spoon so you don’t miss any of the good stuff.
Show of hands: Who here likes Brownies? That many, huh?
Okay. Who likes the Brownies with all the extra goodies in them, like coconut and nuts and with gooey frosting on top?
And who likes to pay those huge bakery prices for a pan of special ‘gourmet’ brownies? Mm-hm, I thought not.
A friend sent me a recipe for an ‘upside down German Chocolate Cake’. It was okay. But I like brownies better, and I didn’t care for the pecans she used. I made some changes, adjustments and this is the result.
Let’s make us some Inside Out Brownies!
You’ll need a 9X13 cake pan. I like to use disposable aluminum pans, basically because I hate cleaning them afterwards. Spray well with Pam or other baking spray and set aside.
Pre-heat the oven to 350 ° F
Prepare a brownie mix according to the package direction. Pour into the prepared pan and set aside.
In a microwave safe dish, place
8 ounces of cream cheese
one stick of butter or margarine
Microwave for 30 seconds. Stir. Microwave another 30 seconds. Stir. When well blended, mix in
One pound powdered sugar
8 ounces shredded sweetened coconut
one cup [or more] of chopped, salted, roasted cashews
Drop by spoonfuls onto the top of the brownie mix. Don’t stir it in, just arrange dollops all over the top.
Bake for about 40 minutes, or until done. I test for doneness when the sides start to pull away, and when the top is on the verge of cracking.
As much as you will be tempted, please let it cool fully, to room temperature, before turning it out or cutting a slice. The filling can be downright dangerous right out of the oven.
Turn out on a rack, cut into chunks, and be prepared to beat the diners away from it, because you’ll want to take it home with you. Or better yet, make two: one for home and one to take to the party.
Bread pudding was once considered a poor man’s dessert. It is made from scraps of stale bread soaked in a custard of milk and eggs and baked until a thick pudding-like consistency is accomplished. The first bread puddings were soaked in water and spices to sweeten it. Today’s bread puddings have come a long way. The thick, rich custards of today’s variety replace the bland water of the original bread puddings. Raisins are often added along with other dried fruits to create an extra special dessert. With all of the improvements made to the original dessert, bread pudding is often considered a culinary treat that many upscale restaurants serve as a specialty dessert.
This bread pudding is so easy and delicious, you will surely add it to your arsenal of favorite dessert recipes. It makes quite a bit so it is a great dessert to serve at a large dinner party. Make sure the bread is a few days stale and thoroughly soaked before baking. If the bread is too fresh, it will be more like mush instead of cake-like. Pour the rum sauce on top while it is still hot so it can soak into the bread pudding and be even more decadent! Enjoy!
4 c scalded milk
8 thick slices of stale French bread, diced into cubes
1 tbsp butter
1 1/2 c sugar
1/4 tsp salt
4 eggs, beaten
1 tsp vanilla
2 egg yolks
1/2 stick of butter
1/3 c dark rum
1 c powdered sugar
1. Soak bread in scalded milk for several minutes. Reserve milk in separate bowl and transfer bread to a greased pan.
2. Add the butter, eggs, sugar and vanilla to the reserved hot milk and mix until well combined.
3. Slowly pour mixture over bread and bake at 350 for 1 hour.
For the rum sauce:
1. In a saucepan, add butter, powdered sugar and rum.
2. Stir until melted and slowly add egg yolks.
3. Cook until thick and pour over cooked bread pudding.
Breads are not typically associated with desserts, however many “cakes” of the past were actually sweetened breads served as an after dinner sweet treat. The varieties are endless. Traditional dessert breads contain nuts, spices or fruits and are prepared for special occasions or during the holidays. Fruit cake is a good example of a traditional dessert bread. Dessert breads are a great alternative to a cake or pie because they can be topped with ice cream, homemade fruit spreads or served warm with fresh, creamy butter. They are also great served with coffee so you can eat your dessert for breakfast!
This cinnamon bread is incredibly cinnamon-y. It is a great addition to your holiday spread or would make a tasty coffee cake served at brunch. It is considered a quick bread recipe because there is no kneading of dough or proofing of yeast required. In other words, it is quick and easy but tastes like you spent hours in the kitchen. Serve it warm with apple butter and coffee. Enjoy!
2 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 cup milk
1/4 cup vegetable oil
2 tsp vanilla extract
2 tbsp sugar
1 tsp ground cinnamon
2 tsp butter
1. Combine the flour, sugar, baking powder, baking soda, cinnamon, salt, milk, vegetable oil, eggs and vanilla extract in a large bowl. Beat with an electric mixer until well combined.
2. Pour into a greased loaf pan.
3. In a separate bowl, combine 2 tbsp sugar, 1 tsp cinnamon and butter until it appears crumbly.
4. Put the cinnamon and sugar mixture on top of the bread batter and swirl in with a butter knife.
Cheesecake is one of the richest, most decadent and dense desserts around. Because of its fickle nature during baking and the setting up process, it is often considered one of the most difficult to master. Many recipes call for a water bath or slow baking at a low temperature to prevent over cooking. While delicious and extraordinary, cheesecake is often avoided by the home cook because of its delicate nature and no one wants to fail when dessert is at stake! The key to a perfect cheesecake is not to over beat the filling and to allow the cake to slowly cook at a low temperature. Also, it is important to allow the cheesecake to cool completely before chilling in the refrigerator.
This pumpkin cheesecake recipe is not only delicious, it is fool proof. It yields a perfectly creamy, dense and rich treat: everything a cheesecake should be. And with the added pumpkin, this dessert is a great alternative to the classic pumpkin pie. Serve this at your next holiday get together and wow your guests with your culinary expertise!
8 graham crackers, crushed
5 tbsp butter, melted
1/4 cup sugar
24 oz cream cheese
1 cup sugar
3 tbsp flour
1 tsp vanilla
5 large eggs
1 cup sour cream
1/4 cup brown sugar
3/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground ginger
1/4 tsp nutmeg
1 15 oz can of pumpkin puree
1. Preheat oven to 350° F. Combine the crushed graham crackers, melted butter and sugar. Press the crumb mixture in the bottom of a 9 inch springform pan.
2. Bake for 10 minutes. Remove from oven and cool.
3. Reduce oven to 300° F.
4. Combine all of the filling ingredients with an electric mixture.
5. Pour the filling into the springform pan and place in the center of the oven.
6. Bake for 1 hour. After the hour of baking, turn the off and leave cheesecake in the oven for another hour. Allow to cool completely then refrigerate overnight.
In a sea of rich chocolate and sugary sweet dessert options, lemon meringue pie stands out as a tart alternative. With its velvety smooth filling and light as air meringue, this pie is unmatched in flavor and texture. It is a staple in summer when lemons are at their peak, but can be enjoyed any time of the year as a special treat.
This recipe is very simple and calls for basic ingredients you may already have in your pantry. Prepare ahead of time to allow to cool and set before serving. This special dessert is a great treat that may not be as sweet as its counterparts, but with a mile high meringue it is sure to please!
1 c white sugar
2 tbsp all-purpose flour
3 tbsp cornstarch
1/4 tsp salt
1 1/2 c water
2 lemons, juiced and zested
2 tbsp butter
4 egg yolks, beaten
1 pie crust, baked
4 egg whites
6 tbsp white sugar
For pie filling:
1. In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt.
2. Stir in lemon juice, zest and water.
3. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.
4. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick.
5. Remove from heat. Pour filling into baked pastry shell.
1. In a large glass or metal bowl, whisk egg whites until foamy.
2. Add sugar slowly, and continue to whisk until stiff peaks form.
3. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.
We have great news today from Gail Ambrosius Chocolatier. Check this out:
09.08.2010 – MADISON, Wis. – The editors of Food Network Magazine have declared that Gail Ambrosius Chocolatier makes “the best little box of chocolates” in the nation. Gail is featured in the magazine’s September issue in an article called “America’s Best: Top Ten Sweets.”
Ambrosius will also appear on an accompanying show, “America’s Best,” on the Food Network. The four-part series, hosted by Alton Brown of “Good Eats” and “Iron Chef America,” will focus on the top ten food destinations, comfort foods, regional classics and sweets and then name winners in each category. The series will air at 8 p.m., CST, September 20-23. Ambrosius will appear on the “Sweets” episode, airing at 8 p.m. CST, on Thursday, September 23.
“I’m still pinching myself,” Ambrosius said. “We’re so excited to be selected. For me, it’s about creating the richest chocolate experience. Seeing the happiness of my customers when they bite into my chocolate is the greatest reward. Getting national recognition is icing on the cake.”
Gail Ambrosius Chocolatier, 2086 Atwood Avenue, Madison, Wis., makes deliciously exotic dark chocolates in her shop daily for legions of loyal fans in the area and around the country. Taking inspiration from the unique flavors of the finest single-origin chocolates, Gail and her staff are constantly tasting, adjusting and concocting new signature truffles and treats to create the ultimate chocolate experience. Visit www.gailambrosius.com.