Dessert Recipes

Caramel-Cappuccino Nut Candy

1 1/2 cups sugar
1 (5-oz.) can evaporated milk
1/4 cup Kahlúa, other coffee liqueur or cold coffee
3 tablespoons caramel-flavored instant cappuccino or latte mix
1/3 cup butter, cut up
2 cups chopped walnuts

Line 8-inch square pan with waxed paper, allowing some to hang over sides. Lightly spray paper with cooking spray.

Combine sugar, evaporated milk, Kahlúa and cappuccino mix in large saucepan. Stir in butter. Cook over medium heat until butter melts, stirring constantly and scraping corners and bottom of pan. (From time to time, scrape mixture off spatula into pan and scrape sides of pan clean.)

Reduce heat to a moderate boil. Cook and stir 13 to 15 minutes or until candy thermometer reaches 236°.

Immediately remove from heat; stir in walnuts. Pour into pan. Cool completely on wire rack. Remove candy from pan; slowly remove paper. Cut into small squares. Makes 24 pieces

Blueberry Cheesecake Dessert

1/3 cup all-purpose flour
1/4 cup old-fashioned oats
1/4 cup packed brown sugar
2 tablespoons chopped walnuts
3 tablespoons cold butter, cubed

Filling
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1/4 cup sour cream
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel

Sauce
1/3 cup seedless raspberry jam
2 cups fresh blueberries

In a food processor, combine the flour, oats, brown sugar and walnuts; cover and process until nuts are finely chopped. Add butter; cover and pulse just until mixture is crumbly. Press into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 9-11 minutes or until set and edges are lightly browned.

Meanwhile, for filling, in a food processor, combine the filling ingredients; cover and process until blended. Pour over crust. Bake for 14-18 minutes or until center is just set. Cool on a wire rack. Cover and refrigerate for at least 2 hours.

In a microwave-safe bowl, heat jam on high for 15-20 seconds or until warmed; gently toss with blueberries. Cut dessert into squares; top with blueberry sauce. Refrigerate leftovers. Makes 9 servings.

Caramel Butter Pecan Bars

2 large eggs, beaten
1/2 cup butter, softened
1 1/3 cups all purpose flour
1 1/2 cups dark brown sugar
2 teaspoons vanilla
1 cup pecans, chopped (reserve 2 tablespoons for garnish)
1 cup prepared caramel sauce

Preheat oven to 350 degrees. In a large mixing bowl using a hand mixer, cream butter and brown sugar. Add eggs one at a time and mix until fully incorporated. Mix in vanilla. Slowly add flour and mix until combined.

Using a spatula, fold in pecans. Pour mixture into a 9X9 baking dish sprayed with a non-stick baking spray. Bake for approximately 30 minutes. Remove from oven and drizzle with caramel sauce and reserved chopped pecans. Allow to fully cool, and cut into bars. Makes 16 servings

Blueberry Dumplings

1 cup all-purpose flour
1 tablespoon sugar, plus 1 1/2 cups
1 teaspoon baking powder
Pinch salt
1/2 cup (1 stick) butter, softened
1/4 cup milk
1 quart fresh or frozen blueberries
2 cups water
Vanilla ice cream or fresh cream, for serving

Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside.

In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings. Serve warm with vanilla ice cream or fresh cream. Makes 6 servings

Chocolate-Banana Filled Crepes

Crepe Batter:
1 cup all-purpose flour
Pinch salt
1 egg
1 egg yolk
1 1/2 to 2 cups milk
1 tablespoon melted butter
1/2 teaspoon vanilla extract

Topping:
1 jar hazelnut chocolate spread
5 bananas, sliced
1 can whipping cream

Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth.

Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well greased 6-inch skillet,. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom.

Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter. Spread a thin layer of chocolate hazelnut spread onto crepe and place banana slices down the center. Roll or fold crepe. Just before serving top with whipped cream. Makes 18 crepes

Pecan Dreams

1 1/2 cups confectioners' sugar
1 cup all-purpose flour
1 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 cup chopped pecans

Topping:
1 cup heavy cream
2 tablespoons granulated sugar
1 cup Heath Bits O' Brickle Toffee Bits

Preheat oven to 350 degrees. Lightly grease a 9-inch square pan. Stir together confectioners' sugar and flour in a bowl. Using a pastry cutter or fork, cut cream cheese and butter into flour mixture until crumbly.

Press mixture into prepared pan, distributing evenly. Pour nuts over mixture and press into dough. Bake for 30 minutes. Remove from oven and cool completely.

For topping, whip cream and granulated sugar together with a hand-held electric mixer until stiff; fold in almond toffee bits. Spread over cake. Cut into squares. Store in refrigerator. Makes 25 squares

Chocolate Bread Pudding

1-pound loaf French or Italian bread, cut into cubes (about 15 cups)
3 cups milk
1/4 cup heavy cream
1/2 cup coffee-flavored liqueur
1 cup granulated sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons pure almond extract
1 1/2 teaspoons ground cinnamon
6 large eggs, lightly beaten
8 ounces semisweet chocolate chips

Preheat the oven to 325 degrees. Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish. In a large bowl, whisk together the milk, cream, and liqueur. In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.

Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.

Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled. Serve it warm or cold, with whipped cream or a dessert sauce. Makes 10 servings

Molten Lava Cakes

6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur

Preheat oven to 425 degrees. Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth.

Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates. Makes 6 cakes

Delicious Brownie Bars

Filling:
6 ounces cream cheese, softened
1/2 cup sugar
1/4 cup butter, softened
2 tablespoons all-purpose flour
1 egg, lightly beaten
1/2 teaspoon vanilla extract

Brownie:
1/2 cup butter, cubed
1 square (1 ounce) unsweetened chocolate
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 cup chopped walnuts

Topping:
1 cup (6 ounces) semisweet chocolate chips
1/4 cup chopped walnuts
2 cups miniature marshmallows

Frosting:
1/4 cup butter
1/4 cup milk
2 ounces cream cheese
1 square (1 ounce) unsweetened chocolate
3 cups confectioners' sugar
1 teaspoon vanilla extract

In small mixing bowl, combine the first six ingredients until smooth; set aside. In a large saucepan over medium heat, melt butter and chocolate. Remove from the heat and cool. Stir in the eggs, and vanilla. Add the sugar, flour, baking powder and nuts, stirring until blended.

Spread batter in a 13-in. x 9-in. baking pan coated with cooking spray. Spread filling over batter. For topping, in small bowl, combine chocolate chips and nuts; sprinkle over filling. Bake at 350° for 28 minutes or until almost set. Sprinkle with marshmallows; bake for 2 minutes longer.

For frosting, in a large saucepan, heat butter, milk, cream cheese and chocolate until melted; stirring until smooth. Remove from heat; stir in confectioners' sugar and vanilla. Immediately drizzle over marshmallows. Chill well; cut into bars. Makes 2-1/2 dozen.

Fudgy Mint Bars

10 tablespoons butter, divided
3 squares (1 ounce each) unsweetened chocolate, chopped
3 eggs
1-1/2 cups sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1 package (8 ounces) cream cheese, softened
1 tablespoon cornstarch
1 can (14 ounces) sweetened condensed milk
1 teaspoon peppermint extract
4 drops green food coloring, optional
1 cup (6 ounces) semisweet chocolate chips
1/2 cup heavy whipping cream

In a microwave, melt 8 tablespoons butter and unsweetened chocolate; stir until smooth. Cool slightly. In a small mixing bowl, beat 2 eggs, sugar and vanilla. Beat in chocolate mixture until blended. Gradually add in flour.

Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes or until top is set. In a large mixing bowl, beat cream cheese and remaining butter until smooth. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Beat in extract and food coloring if desired.

Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack. In a small heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill for 2 hours or until set before cutting. Makes about 4 dozen.

Banana Bread Pudding with Bourbon Hard Sauce

1 loaf large loaf day old white bread, cubed
4 eggs
2 cups milk
2 cups 35% heavy whipping cream
2 cups brown sugar
2 tbsp vanilla extract
1 tbsp nutmeg
4 very ripe bananas, peeled

Bourbon Hard Sauce
1/2 cups butter
1 cup brown sugar
3 ounces ounces bourbon or your favourite liqueur
1 pinch or two of nutmeg
1 egg

Preheat your oven to 350 degrees. Toast cubes of bread in the oven until golden brown and crispy. This will add flavour and help them absorb the pudding mixture.

Whisk together the eggs, milk, cream, sugar, vanilla and nutmeg. Mash the bananas and add to the mixture. Stir in the toasted bread cubes and let rest for 15 minutes or so while the bread soaks up the pudding. Pour into a 9" by 13" baking dish and bake until the pudding sets and the top browns a bit, about 60 minutes.
Bourbon Hard Sauce

Gently heat the butter, brown sugar, bourbon and nutmeg in a small saucepot until the sugar dissolves.
Whisk egg in a small bowl until frothy, and then whisk into the sauce. Bring the mixture to a simmer and whisk until thickened. Cool and serve at room temperature. Makes 4 servings

Almond Nougat

1 cup blanched hazelnuts
2 - 4 1/2 oz packages blanched whole almonds
1/2 cup ground almonds
2 cups sugar
1 cup light corn syrup
1/2 cup honey
1/4 tsp salt
1/4 cup water
2 egg whites
2 tsp vanilla extract
1 tsp almond extract
1/4 cup butter, softened

Preheat oven to 350 degrees. Add hazelnuts and whole almonds to cookie sheet. Toast until golden, about 10 minutes. Add sugar, corn syrup, honey, salt and water in a heavy bottomed saucepot (3 quart).

Over medium heat, stir mixture until sugar dissolves. Continue cooking, without stirring until syrup reaches the hard ball stage, reading 252 degrees on a candy thermometer.

Meanwhile, in a stand mixer fitted with the whisk attachment, beat egg whites at high speed until stiff peaks form. While mixer is on, in a thin steady stream, pour ¼ cup of hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape, about 5 minutes.

Continue to cook the remaining syrup to brittle threads, reading 315 to 318 degrees on a candy thermometer. While mixer is on, in a thin steady stream, pour remaining hot syrup over egg whites, beating at high speed until mixture is stiff enough to hold its shape. Add vanilla extract, almond extract and butter, beating again for about 5 minutes.

Stir in toasted nuts and ground almonds with a wooden spoon. Transfer mixture to a buttered 11 x 7 x 1 ¼-inch pan. Smooth the mixture evenly with a spatula. If it is a particularly humid day, refrigerate until firm. Loosen edges of candy with a knife. Invert nougat on cutting board. Cut into pieces. Store in airtight container. Makes 12

Irish Creamy Fudge

1/2 cup evaporated milk
1 cup light brown sugar, packed
1 cup white sugar
3/4 cup unsalted butter
1/4 tsp salt
1 tsp vanilla extract
1/4 cup Irish Cream liqueur
2 1/4 cups icing sugar, sifted

Grease an 8-inch square pan and line with parchment paper so that it hangs over the sides. Stir evaporated milk, brown sugar, white sugar, butter and salt in a heavy-bottomed saucepot. Bring to a boil over medium heat, stirring often, and cook until 238 ° (use a candy thermometer to gauge).

Remove from heat, stir in vanilla and Irish Cream and scrape into a bowl or mixer fitted with the paddle attachment. With the mixer on low speed or electric beaters, add in the icing sugar in three additions, mixing well after each addition. Scrape fudge into prepared pan and let cool completely before slicing. Makes 24

Cheesecake Trifle

Graham Crackers
2 1/3 cups whole wheat or graham flour
1/2 cup cornstarch
1/4 cup sugar
1/2 tsp fine salt
1/3 cup unsalted butter
3/4 cup whipping cream

Cheesecake Filling
12 oz cream cheese at room temperature
1/2 cup sugar
2 tsp vanilla extract
1 cup whipping cream

Assembly
1/4 cup Balsamic vinegar
2 tbsp + 2 tbsp sugar
4 cups quartered strawberries
2/3 cup whipping cream

Graham Crackers: Sift whole wheat flour and cornstarch into a bowl and stir in sugar and salt. Cut in butter until dough resembles a coarse, crumbly texture (this can also be done in a food processor). Mix in cream until dough comes together. Shape dough into a disc, wrap and chill at least 30 minutes.

Preheat oven to 400 degrees and line a baking tray with parchment paper. On a lightly floured surface, roll out dough in a rectangle 12 by 9 inches. Using a pastry wheel, cut dough into 12 rectangles and place on baking tray. Bake for 12 to 15 minutes until lightly browned. Allow to cool.

Cheesecake Filling: For cheesecake filling, beat cream cheese until smooth. Gradually add sugar and vanilla and beat until smooth. Pour in whipping cream and whip until filling thickens. Chill until ready to assemble.
Assembly

For assembly, simmer balsamic vinegar and 2 Tbsp sugar for about 3 minutes, until thickened. Pour over strawberries and toss to coat. In a large glass dish, arrange 4 graham crackers at bottom of dish and spread with a third of the cream.

Top with a third of strawberry mixture and repeat with 2 more layers. Whip cream to soft peaks and stir in remaining 2 Tbsp sugar. Spread over top of the trifle as the final layer. Serves 6 to 8.

Pumpkin Mousse

Pumpkin Mousse
1 tsp gelatin
4 tbsp cold water
4 egg yolk
1 cup sugar
2 cups pumpkin puree
2 tbsp brandy or Calvados
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 3/4 cups whipping cream
1 tbsp vanilla

Molasses Cookies
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar, plus 1/4 cup for dipping
1/4 cup molasses
1 egg
2 cups + 2 tbsp all purpose flour
1/4 tsp salt
1 tsp baking soda
1 tsp ginger
1/2 tsp cloves
1/2 tsp cinnamon

Pumpkin Mousse: Soften gelatin in 2 tablespoons cold water. In a metal bowl over a pot of simmering water, whisk egg yolks, sugar plus remaining 2 tablespoons water until it doubles in volume and holds a ribbon when whisk is lifted (about 5 minutes). Remove from heat and stir in gelatin.

Place egg mixture in a mixer fitted with the whisk attachment and beat until cooled (another 5 minutes). Fold in pumpkin, brandy and spices and chill until cool, but not set, about 1/2 hour. While base is chilling, whip cream to soft peak and add vanilla. Fold into mousse in 2 additions and chill until ready to serve.

Molasses Cookies: Preheat oven to 350º. In a medium bowl, cream together butter and 1 1/2 cups sugar until light and fluffy. Add molasses and stir in egg.

In a separate bowl, blend together flour, salt, baking soda and spices; add to butter base and blend until smooth. Place remaining sugar in a small bowl. Shape cookie dough into 1 1/2- inch balls and toss into sugar. Place on a greased or parchment-lined baking sheet. Flatten cookies with your hand or the bottom of a glass.

Bake cookies for 12-15 minutes, until lightly browned around the edges. Remove cookies from pan to cool. Cookies can be stored for up to 5 days in an airtight container.

To Assemble: Place a cookie on a plate. Using a large spoon, dollop a large spoonful of mousse on top of cookie. I like to serve this dessert with a little drizzle of caramel on the plate and a few slices of fresh apple. Makes 24 servings

Pistachio Hazelnut Baklava

1/3 cup raw, shelled pistachios
1/4 cup whole hazelnuts, skinned and toasted
Pinch ground cloves
1/4 cup sugar
2 tsp ground cinnamon
2 tbsp sugar
1/2 tsp ground cinnamon
6 sheets phyllo
1/4 cup melted unsalted butter
1/4 cup water
1/4 cup amber Greek honey or other good-quality honey
1 tbsp lemon juice

Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a food processor, combine the pistachios, hazelnuts, cloves, 1/4 cup of the sugar and 2 tsp. of the cinnamon. Pulse until nuts are coarsely chopped. Set aside.

In a small bowl, stir together the remaining 2 tbsp. sugar and 1/2 tsp. cinnamon. Lay out 1 sheet of phyllo (keep remaining phyllo under a damp tea towel) and brush gently with some melted butter. Sprinkle with a little of the cinnamon mixture.

Lay another piece of phyllo on top and repeat the brushing and sprinkling of cinnamon mixture, ending with a layer of phyllo that is only brushed with butter. Sprinkle with nut mixture and the remaining sugar. Roll the phyllo into a cigar shape.

Transfer the roll to prepared baking sheet and bake for about 35 to 40 minutes or until browned and crisp. Remove from oven and cut the roll into 9 pieces. Let cool completely. Transfer pieces to a baking dish just large enough to hold them. Meanwhile, prepare syrup by combining water, honey and lemon juice in a small saucepan.

Bring to a boil, stirring, and remove from heat. Pour over cooled baklava and let stand about 30 to 90 minutes before serving for best flavour. Makes 9

Dark Chocolate Brownies

1/2 cup (1/4 lb.) butter
3 ounces unsweetened chocolate, chopped
1 1/3 cups sugar
2 large eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 cup chopped walnuts
Chocolate glaze

In a 2- to 3-quart pan over low heat, frequently stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar, eggs, vanilla, flour, and walnuts until well blended.

Spread batter evenly in a buttered and floured 8-inch square baking pan. Bake in a 350° oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes.

Run a knife between pan rim and brownie. If desired, spread with chocolate glaze. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.

Chocolate glaze. In a 1- to 2-quart pan over low heat, frequently stir 1/3 cup whipping cream and 1 cup (6 oz.) semisweet chocolate chips until melted and smooth. Stir in 1 teaspoon vanilla. Use warm. Makes 9 or 16 brownies

Buttery Apple Crumble

3/4 cup whole wheat flour
1 1/4 cups regular oats
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, melted
2 teaspoons vanilla extract, divided
1/2 cup apple cider
1/4 cup granulated sugar
1 1/2 teaspoons cornstarch
Dash of salt
10 cup sliced peeled baking apples
Cooking spray

Preheat oven to 375°. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, oats, brown sugar, cinnamon, and 1/2 teaspoon salt in a small bowl. Add butter and 1 teaspoon vanilla; stir with a fork until moist and crumbly.

Combine 1 teaspoon vanilla, cider, granulated sugar, cornstarch, and dash of salt in a large bowl; stir with a whisk until sugar dissolves and mixture is smooth. Add apples, tossing to coat.

Spoon apple mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with oat mixture. Cover with foil; bake at 375° for 30 minutes. Uncover and bake 30 minutes or until browned and bubbly. Makes 9 servings

Mocha-Chocolate Trifle

1 (18.25-ounce) package devil's food cake mix
1 1/3 cups water
2 tablespoons vegetable oil
2 large egg whites
1 large egg
Cooking spray
3 cups cold milk
1 (5.9-ounce) package chocolate instant pudding mix
1/2 cup Kahlúa (coffee-flavored liqueur) or 1/2 cup strong brewed coffee
1 (8-ounce) carton frozen whipped topping, thawed
1/2 cup chopped chocolate toffee crisp bars (about 4 bars)

Preheat oven to 350°. Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer until well-blended. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray.

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.

Combine milk and pudding mix in a medium bowl; prepare according to package directions.

Tear half of cake into pieces; place in a 3-quart bowl or trifle dish. Pour half of Kahlúa over cake pieces; top with half of pudding, whipped topping, and chocolate bars.

Repeat procedure with remaining cake, Kahlúa, pudding, whipped topping, and chocolate bars. Cover; chill at least 4 hours. Makes 16 servings (serving size: about 1 cup)

Fudge Banana Pudding

1 2/3 cups granulated Sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
2 cups half-and-half
4 large eggs, separated
2 cups (12 ounces) semisweet chocolate morsels
1 tablespoon vanilla extract
1 (11-ounce) package chocolate wafers
6 large bananas
1/3 cup granulated Sugar
1/2 teaspoon vanilla extract

Combine first 3 ingredients in a large saucepan. Whisk in milk, half-and-half, and egg yolks. Cook over medium heat, whisking constantly, until smooth and thickened. Remove from heat, and stir in chocolate morsels and 1 tablespoon vanilla.

Reserve 14 wafers; arrange one-third of remaining chocolate wafers in the bottom of a 4-quart baking dish. Slice 2 bananas, and layer over wafers. Top with one-third of pudding mixture. Repeat layers twice; arrange reserved wafers around edge of dish.

Beat egg whites at high speed with an electric mixer until soft peaks form. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in 1/2 teaspoon vanilla. Spread meringue over pudding, sealing to edge of dish. Bake at 325° for 25 minutes or until golden. Makes 12 servings

Bourbon Fudge Brownies

1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 large eggs
Cooking spray

Preheat oven to 350°. Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined. Add vanilla and eggs; beat well. Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.

Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack. Makes 20 servings

Black-and-White Pretzels

4 (2-ounce) squares chocolate bark coating
1/2 (15-ounce) bag small pretzel twists
4 (2-ounce) squares white chocolate bark coating

Microwave chocolate bark coating in a 1-quart glass bowl at medium (50% power) 2 to 3 minutes or until melted. Dip one half of each pretzel in melted chocolate, allowing excess to drip. Place on wax paper, and let stand until chocolate hardens.

Microwave white chocolate bark coating in a 1-quart glass bowl at medium (50% power) 2 to 3 minutes or until melted. Dip uncoated half of each pretzel in white chocolate; let stand until chocolate hardens. Makes 7 dozen

Almond Apple Cheesecake

1 cup all-purpose flour
1/3 cup sugar
1/2 cup cold butter
1/3 cup seedless raspberry jam

Filling:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs, lightly beaten
2 teaspoons vanilla extract

Topping:
1/3 cup sugar
1/2 teaspoon ground cinnamon
3 cups thinly sliced peeled tart apples
1/2 cup sliced almonds

In a bowl, combine the flour and sugar; cut in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; prick with a fork. Place on a baking sheet. Bake at 350° for 10 minutes or until soft but set. Cool on a wire rack.

Carefully spread jam over crust. For filling, in a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat just until blended. Spread over jam. For topping, combine the sugar and cinnamon in a bowl. Add apples and toss to coat. Spoon over filling. Sprinkle with almonds.

Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. Refrigerate leftovers. Makes 10 servings.

Apple Fritters

2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1 tablespoon fat, melted
2-1/2 cups apples, thinly sliced

Sift dry ingredients together. Beat egg; add milk and salted shortening. Add liquid to dry ingredients and mix only enough to combine thoroughly. Add fruit then mix lightly but thoroughly.

Drop by small teaspoons into 365 degree fat. Fry until puffy, crisp and brown. Cool and roll in sugar and cinnamon. Makes 25 small fritters.

Crullers

1/3 cup sugar
1/4 cup margarine or butter
2 eggs
2 tablespoons milk
1-3/4 cups all-purpose flour
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Cooking oil or shortening for deep-fat frying
Powdered sugar or sugar

In a large mixing bowl beat sugar and margarine or butter with an electric mixer until light and fluffy. Add eggs, one at a time, beat well after each addition.

Add milk (batter may appear slightly curdled). Stir together flour, mace or nutmeg, and salt. Stir into the egg mixture. Chill.

On a well-floured surface, gently roll half of the dough into a 12x6-inch rectangle. Cut into 2-inch squares (do not reroll). Repeat with remaining dough.

Fry 3 or 4 squares at a time in deep hot fat about 1 minute on each side or until golden, turning once with a slotted spoon. Drain on paper towels.

Repeat with remaining squares of dough. Gently shake warm crullers in a bag with powdered sugar or sugar, cool. Makes 36 crullers.