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From Kitchen Daily. I tried a combo of blackberries,raspberries and blueberries. It was ok. Then I used peaches instead of blueberries and it was absolutely delicious.
Mixed Berry Crumble
o For the topping:
o 1/2 cup dark brown sugar
o 1/2 cup all purpose flour
o 1/2 cup quick oats
o 1/4 cup butter, cut into small pieces
o 1/2 teaspoon ground cinnamon
o For the filling:
o 2 or 3 peaches, boiled for a minute and skinned, cut into chunks
o 1 cup raspberries
o 1 cup blackberries
o juice of one lemon
o 1/4 cup sugar
o 2 tablespoons flour
Preheat the oven to 350F.
Grease the baking pan or ramekins and set aside.
To make the topping, stir together the brown sugar and the flour in a large bowl. With your fingers, work the butter into the flour mixture to the texture of course crumbs. Add in the quick oats and the cinnamon, and set aside.
To make the filling, toss the fruit in lemon juice and sugar. Sprinkle with flour, then gently toss. Put the filling in a small baking pan, or evenly distribute the filling between the four ramekins. Top with the oat mixture, pressing lightly.
If using ramekins, place them on a sheet pan. Place the cobbler in the oven and bake for 25-30 minutes, or until the topping is browned and the berries are bubbling.
Serve warm or room temperature.
I took this recipe for a fellowship luncheon at church yesterday. It was a big hit! It's very rich, but good!
Chocolate Peanut Butter Eclair Cake
1 Box Chocolate Graham Crackers
2 small boxes of Vanilla Instant Pudding
1 Cup Peanut Butter
3-1/2 Cups of Milk
1 Small Tub of Cool Whip
1 Can of Chocolate Frosting
Mix pudding, milk, and peanut butter for 2 minutes with a hand mixer. Fold in Cool Whip.
Line the bottom of a 13" x 9" pan with graham crackers, top with half of the pudding mixture, add another layer of graham crackers, add remaining pudding mixture and top with another layer of graham crackers. Heat chocolate frosting in microwave for 1 minute and pour over top layer of graham crackers. Chill for at least 12 hours.
Last night I made this delicious recipe to test on my family! I thought I would make this for friends or teachers and put them in take-out boxes or cello bags with ribbon for Christmas. This took 10 minutes to make and the add-ins are endless: dark, milk, white chocolate, cashews, almonds, pecans....
I used peppermint extract, but only 1/2 tsp and almonds.
1 package of chocolate chips
1 Tbsp vegetable oil (I used canola)
1 tsp extract (peppermint, almond, etc)
dried fruit and or candy bits
Melt chocolate chips in the microwave (set at 50% power for 3 mins, stirring halfway through). Add the vegetable oil and extract. Stir in the nuts, dried fruit, and or candy bits. Spread it out on a baking pan lined with parchment. Let it harden in the refrigerator for about 2 hours; then break apart into pieces.
What size of bag of Chocolate chips?
Live, Laugh, Love a Little More
12 oz (2 cups) and since I see you are in Canada's capitol, 340 gr!
Just a silly side note: normally I use Hershey's and their packages are now 11.5 oz. The store brand is 12 oz. They also label the Hershey's "Approximately 2 cups" Its not a big deal but I have seen this quite often lately. Comapanies are selling less product in the same packaging. I refuse to buy Ronzoni pasta for that reason. Its not a big amount but it just irks me.
Normally I have made whipped cream with heavy cream and granulated sugar. Tonight I used powdered sugar and it was so much better. I think it melts into the cream and is delicious.
Next time you make homemade whipped cream (not from the can) try it with powdered or confectioner's sugar.
flour for the work surface
1 8-ounce sheet frozen puff pastry, thawed
1 large egg, beaten
1 tablespoon granulated sugar
4 ounces cream cheese, softened
1/4 cup heavy cream
1/2 teaspoon grated lemon zest
3 tablespoons confectioners' sugar
2 cups blueberries (or raspberries or fresh peaches or a combination of whatever you like)
1.Heat oven to 375° F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.
2.Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.
3.Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes.
4.Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.
5.Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners’ sugar
Asian Mango Tiramisu
1 lb. Mascarpone cheese
4 egg yolks
1/2 cup dark rum
1/4 cup sugar
6 2" square or round slices pound cake
1/4 cup pureed mango
1/4 cup macadamia nuts, chopped
1 T. vanilla
1/2 cup whipped cream
3 cups heavy cream
Remove skin from mangos and slice fruit from pit.
Cut 3 mangos into wedges and puree remainder in food processor. Set aside.
Beat cheese, egg yolks, sugar, and mango puree together.
Beat cream until stiff and fold into cheese mixture. Set into martini glasses.
Put two tablespoons cheese mixture in glass.
Dip pound cake in rum and add to glass.
Line edge of glass with mango wedges and fill with cheese mixture.
Cover and set in refrigerator 1 hour before serving.
Can be made one day in advance.
To serve, top with whipped cream, chopped macadamia nuts, and cinnamon.
8 ounces cream cheese, light or regular, softened to room temperature
1/4 cup (4 tablespoons) butter, softened to room temperature
2 cups powdered sugar, plus more for a stiffer consistency, if needed
5 tablespoons all-purpose flour
5 tablespoons cocoa powder, regular or Dutch-process
2 tablespoons brown sugar
1 teaspoon vanilla
2-4 tablespoons milk
Chocolate chips for garnish (optional)
Pretzels, strawberries, graham crackers, animal crackers, apples for dipping
In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer, whip together the cream cheese and butter until light and fluffy, 1-2 minutes. Add 2 cups of the powdered sugar. Mix well. Add the flour, cocoa powder, brown sugar, vanilla and 2 tablespoons milk. Mix until fluffy and smooth. Add additional powdered sugar and/or milk, if needed, until desired consistency is reached. The dip should be soft enough to easily dip a pretzel in (without breaking the pretzel!) but not so soft that it spreads out instead of holding it's shape in a fluffy cloud of brownie batter goodness. Garnish with chocolate chips, if desired.
Makes 24 bars
For the Shortbread Crust:
1 1/2 sticks cold, unsalted butter
2 cups all-purpose flour
1/2 cup packed, light brown sugar
1/2 teaspoon salt
For the Pie Filling:
2 heaping cups of whole pecans
1 stick (1/2 cup) unsalted butter
1 cup packed, light brown sugar
1/3 cup honey
2 tablespoons heavy cream
1/2 teaspoon salt
1 teaspoon pure vanilla extract
For the Chocolate Dipping (optional):
8 ounces good quality dark chocolate
1/2 teaspoon vegetable or canola oil
Preheat the oven to 350 degrees Fahrenheit.
Line a 13 x 9 x 2-inch pan with parchment paper or foil leaving some excess hanging over the ends.
To make the crust, cut the butter into a 1/2-inch dice. Then, in a food processor fitted with a metal blade, process all the ingredients for the crust together (including the diced butter) until the mixture begins to form tiny lumps and appears downey, about 30-45 seconds. Tip this mixture into the prepared pan and using your hands or a big spatula, evenly press the shortbread crust into the bottom of the pan. Bake in the middle of the oven until golden, about 18-20 minutes. While the shortbread crust is baking, prepare the filling.
To make the filling, roughly chop the pecans. It's ok to have some whole pecans and some pecan pieces. Set aside. In a heavy saucepan over medium heat, melt the butter, brown sugar, honey, cream and salt. Bring to a simmer and allow to bubble, stirring occasionally, for about 1 minute. Remove from heat and stir in vanilla extract and pecans. Pour the pecan filling into the hot shortbread crust and spread as evenly as possible. Bake in the middle of the oven until bubbling evenly all over, about 12-15 minutes.
Cool completely, lift out of the baking pan using the overhanging parchment or foil and cut into bars. At this point, you can just start eating the bars, they are very tasty plain.
However, since we wanted to add chocolate, we dipped the cut and cooled bars in melted chocolate.
To do this, first, prepare a large baking sheet by lining it with parchment paper. To melt the chocolate, put 6 ounces of the chocolate and the oil together in a glass container that is taller than it is deep (this will make it easier to dip the bars) and heat in the microwave in 30-second increments stirring after each round. It took us about 1 minute and 15 seconds. When the chocolate is just melted, add the remaining 2 ounces of chocolate and stir until completely smooth and glossy. Dip the bars into the chocolate allowing the excess to drip off. Place on the prepared baking sheet to cool and firm up.
These bars will keep, covered, for 5 days at room temperature.