Biscoff Fudge Recipe

Im Not A Chef.......Salie292
Biscoff Fudge. Make some.
1 1/2 cups sugar
6 Tablespoons margarine
1/3 cup evaporated milk
1/2 tsp vanilla
1/2 cup Biscoff spread
3.5 oz. or half a jar of Marshmallow Creme
Combine sugar, margarine and evaporated milk in a medium pot.
Bring to full rolling boil, stirring constantly.
Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to
prevent scorching.
Remove from heat and stir in Biscoff spread until melted.
Add marshmallow creme and vanilla. Use a mixer to beat in the pot until well
blended.
Pour into greased 8 X 8 pan.
Let cool and cut into small squares.
Peanut Butter Fudge
3 cups sugar
3/4 cup margarine (I like Parkay)
2/3 cup evaporated milk
1 tsp vanilla
6 oz package semi sweet chocolate pieces
7 oz. jar Marshmallow Creme (I like Kraft)
1/2 cup peanut butter (I like Jif)
1. Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup evaporated
milk in a medium pot.
2. Bring to full rolling boil, stirring constantly.
3. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly
to prevent scorching.
4. Remove from heat and stir in chocolate pieces until melted.
5. Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla. Beat until
well blended.
6. Pour into greased 13 X 9 pan.
Repeat with remaining ingredients substituting peanut butter and spread over
chocolate.
Then, cool at room temperature and cut into squares.
Chocolate Candy Cookies
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1 cup peanut butter
1 cup sugar

1 egg
2 teaspoons vanilla
Hershey’s Kisses or Reese’s Peanut Butter Cups, or both
Preheat oven to 350 degrees
Sift flour, soda and salt with a wire whisk and set aside.
Beat butter and peanut butter
Add sugar and beat until fluffy.
Add egg and vanilla.
Add flour mixture and combine.
Roll dough into 1 to 1-1/2 inch balls and then roll the balls in sugar to coat.
For Peanut Butter Kisses:
Place rolled balls on parchment paper covered baking sheet and bake for 8-10
minutes.
Remove from the oven and press an unwrapped Hershey’s Kisses candy into the
center of each cookie.
Transfer to a wire rack to cool.
For Peanut Butter Cuppies:
Press rolled balls into the cavities of a mini muffin tray.
Place an unwrapped Reese’s peanut butter cup into each.
Bake for 8-10 minutes.
Remove. Let cool and then drizzle with chocolate if desired.
Note: you can bake these in wrappers or directly in the pan.
Note: There are about 36 Reese’s and around 70 Kisses in a regular size bag. I
forgot to count how many this recipe will make, but if you go with Kisses, you’ll
definitely have enough candies. Guess I’ll just have to make them again. Darn.
Gingerbread Cookies
5 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3 teaspoons ginger

2 teaspoons cinnamon
1 teaspoon cloves
1 cup butter, slightly soft
1 cup sugar
1 egg
1 cup molasses
Sift flour, soda, salt and spices together in a medium bowl and set aside.
Using a mixer, cream butter and sugar until light and fluffy.
Add egg and mix until combined.
Add molasses and mix until combined.
Gradually add in flour mixture and mix until combined and a dough forms.
Divide dough into four sections and shape each into a flattened disc.
Wrap each disc in plastic wrap and refrigerate for several hours or overnight.
When ready to bake preheat oven to 350 degrees.
Roll out each disc between two sheets of parchment paper using a rolling pin.
Flour the sides of the paper that will touch the dough to make it a little easier to
release.
Cut out shapes and remove excess dough to reuse.
Leave cutouts on parchment paper and transfer to cookie sheet.
Bake for 8-9 minutes. Cool on cooling rack.
For the icing, mix together four cups confectioner’s sugar and four tablespoons
meringue powder with about four tablespoons water. If it’s too thick, add more
water a teaspoon at a time. Or if it’s too thin, add more confectioner’s sugar.
Decorate using a #2 to outline and #3 tip to fill in.

Chocolate Cupcakes
2 1/4 cups all-purpose flour
2/3 cup cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 cups sugar
3/4 cup unsalted butter, room temperature
3 eggs, room temperature
1 1/4 c milk, room temperature
1 tsp vanilla
Preheat oven to 350 degrees.
Prepare cupcake pans with 36 baking cups.
With a wire whisk, sift together flour, cocoa, baking soda, baking powder, and
salt in a large bowl and set aside.
In a mixer, cream sugar and butter.
Add eggs one at a time, scraping down sides with each addition. Add vanilla.
Add flour mixture to the creamed butter in three additions, alternating with the
milk in two additions. (flour, milk, flour, milk, flour)
Bake for about 15 minutes or until done.
Cool and frost.
Red Velvet Cake
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring
Preheat oven to 350 degrees.
Grease and flour two 8 inch cake pans.
Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid
ingredients and stir together with whisk until blended. Set aside.
Place all the dry ingredients in your mixing bowl and stir together really good with
another wire whisk.
Add wet ingredients to the dry ingredients and mix on medium-high for about a
minute or until completely combined.

Pour into cake pans and then drop the pans on the counter a few times to
release any air bubbles.
Bake for about 30 minutes or until a toothpick inserted comes out clean.
After about ten minutes, remove from pans and cool completely on a wire rack. I
also cover in plastic wrap while the cakes cool.
Then make the frosting.
Cream Cheese Frosting
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar
Sift sugar and set aside.
Beat cream cheese and butter on high until creamy. Add vanilla.
Then, add the sugar in batches. Scrape down the sides in between each
addition.
And frost away.
Cooked frosting
1 cup milk
1/3 cup flour
1 1/2 sticks butter, room temp ( I think … may have been two… can’t remember
which I used for sure.)
1 cup sugar
1 teaspoon vanilla
Cook milk and flour. (Mine was cooked until pretty thick)
Cool.
Cream butter and sugar. Add vanilla and mix until combined.
Add cooled cooked mixture to creamed mixture and beat until combined.
Walnut blondie wth maple butter sauce
Ingredients:
Dough
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup flour, sifted
1/4 cup chopped walnuts (or more if desired)
1/3 cup butter or margarine (melted)
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips

Maple Butter Sauce
3/4 cup maple syrup ( I highly recommend using REAL maple syrup )
1/2 cup butter
3/4 cup brown sugar
1/4 cup chopped walnuts (optional)
Directions:
Dough
Preheat the oven to 350 degrees F.
Add baking powder, baking soda and salt to the already sifted flour. Then sift dry
ingredients again.
Add chopped nuts and mix well. Set aside.
Add brown sugar to melted butter and mix well. Then add egg and vanilla extract.
Mix well.
Add flour mixture, a little at a time, until mixed well.
Stir in white chocolate chips. Spread out dough in a 9-inch pan.
Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the
center.
Serve warm with ice cream and Maple Butter Sauce.
Maple Butter Sauce
In a pan, add real maple syrup and butter, cook over low heat until butter is
melted. Next, stir in brown sugar until completely dissolved. If you desire, add
walnuts.
Italian Meringue Drops
Ingredients
2 2/3 cups sugar
9 large egg whites
1 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
3 tablespoons plus 2 1/4 teaspoons coffee extract
2 teaspoons chocolate extract
12 ounces best-quality bittersweet chocolate, coarsely chopped
1 1/2 teaspoons canola oil
2 teaspoons unsweetened Dutch-process cocoa powder
Directions
Preheat oven to 175 degrees. Bring sugar and 2/3 cup water to a boil in a small
saucepan. Swirl pan to dissolve sugar. Wash down sides with a wet pastry brush
to prevent crystals from forming. Boil until syrup registers 238 degrees on a
candy thermometer.

Put egg whites into the bowl of an electric mixer fitted with the whisk attachment;
beat on low until foamy. Add cream of tartar. Raise speed to medium-high. Beat
until stiff (but not dry) peaks form.
With mixer running, slowly pour in hot sugar syrup. Raise speed to high. Beat
until cooled, about 10 minutes. Place one-third of meringue in each of 2 bowls.
Fold vanilla into 1 bowl. Fold 3 tablespoons coffee extract into other bowl. Sift
cocoa over the mixer bowl; add chocolate extract and remaining 2 1/4 teaspoons
coffee extract, and beat on high speed until combined.
Transfer each batch to a separate pastry bag fitted with a 1/2-inch plain round tip
(such as Ateco #806). Pipe 1-inch drops onto baking sheets lined with
parchment, spacing about 3/4 inch apart. Bake until hard to the touch but not
browned, 5 hours or overnight. Transfer meringues to wire racks; let cool
completely. Meringues can be stored in airtight containers up to 1 week.
Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring
occasionally. Remove from heat. Stir in oil. Dip bottoms of meringues in melted
chocolate; transfer to baking sheets lined with parchment paper to set, about 1
hour.
Main types of pastry
Strudel, a flaky pastry
Pecan and maple Danish pastry, a puff pastry type

Profiterole, a choux pastry
Shortcrust pastry
The shortcrust, or short, pastry is the simplest and most common pastry made. It
is made with the ingredients of flour, fat, salt, and water. The process of making
pastry include mixing of the fat and flour, adding water, and rolling out the paste.
It is cooked at 180°C and the result is a soft, tender pastry. A related type is the
sweetened sweetcrust pastry.
Flaky (or rough puff) pastry
The flaky pastry is a simple pastry that expands when cooked due to amount of
layers. These are perfect if you are looking for a crisp, buttery pastry. The “puff”
is obtained by beginning the baking process with a high temperature and
lowering the temperature to finish.
Puff pastry
The puff pastry has many layers that causes it to expand or “puff” when being
baked. Pastries are made using flour, butter, salt, and water. It rises up due to
the combination and reaction of the four ingredients and also from the good
amount of air that gets between the layers. Puff pastries come out of the oven
light, flaky, and tender.
Choux pastry
The choux pastry is a very light pastry that is filled with cream. The pastry is filled
with various flavors of cream and is often topped with chocolate. Choux pastries
can also be filled with things like cheese, tuna, or chicken to be used as
appetizers.
Phyllo (filo) pastry
Phyllo pastries are usually paper-thin and greatly stretched. They involve several
stretched out layers and are wrapped around a filling and brushed with butter.
These pastries are very delicate and can break easily.[3]
tart kastad
Bahan-bahan ( satu acuan besar(saya guna acuan pai) )
PASTRI RAPUH::
2-3 sdb susu segar
250gm tepung gandum
1 sdb gula castor

1 biji telo
125gm mentega sejuk(potong kecil2)
sedikit garam
KASTAD FILLING::
500ml susu segar
2 biji telor
50gm tepung kastad
100gm gula castor
1/2 sdt esen vanilla
kismis hitam(optional)
Cara-cara
satukan tepung n garam...(ayak)
gaul mentega bersama adunan tepung hingga sebati...
masukkan telor,gula,dan susu...adun hingga adunan lembut...
rehatkan adunan selama 30 min..then terapkan mengikut acuan yg
dikehendaki...
bakar separuh masak..ketepikan dahulu...
CARA MEMBUAT KASTAD FILLING::
Campurkan kesemua bahan dan pukul hingga sebati...
masak di atas api yg perlahan hingga agak pekat...
kemudian tuang kedlm pastri tadi...dan taburkan dgn kismis hitam...
bakar sekali lagi pada suhu 160 'c hingga masak...
Pai Epal
Bahan-bahan ( 4 org )
base:
3 cwn tepung roti/gandum
2 cwn mentega
4 sb air suam
2 biji telur (dipukul)
2 kuning telur (dipukul)
filing:

4/5 biji buah apel (potong nipis)
2 sb serbuk cinamon
2 sb gula (masak dgn apel)
2 sb gula (karamel)
1 sb gula (tabur atas apel)
2 sb susu segar
1 sb mentega (tabur atas apel)
1/2 cwn mentega (karamel)
Cara-cara
campur semua bahan untuk membuat base sehingga menjadi doh.balut dgn
cling wrap dan letak dlm peti ais sementara membuat filing.
masak gula dgn mentega untuk karamel.setelah cair,masukkan susu
segar.kemudian masukkan apel yg telah digaul dgn cinamon terlebih
dahulu.masak selama 5 minit @ cukup sehingga apel empuk.
panaskan oven.
keluarkan doh tadi dan potong dua bahagian.kemudian,canai setiap bhgn nipis2
(ikut besar acuan).
masukkan doh ke dlm acuan.kemudian,tuangkan apel karamel td.taburkan gula
di atas apel diikuti mentega.
akhir sekali,letak doh satu lagi utk menutup apel.cucuk doh dgn garpu.tutup atas
pai dgn aluminium foil.bakar 30 min @ 210 darjah.
inilah rupanya bila dah masak.lebih cantik jika disapu kuning telur. (i lupe nak
sapu kuning telur di atasnya!) Selamat mencuba.

Blueberry Cheese Tart
Blueberry cheese tart ni jadi kegemaran keluarga eryne... Sedap...
Bahan-bahan ( 12 biji )
PASTRY (resepi chef anuar)
160g butter
80g gula castor
1 st vanilla esen
sedikit garam
1 biji telur
250gm tepung gandum
BAHAN ISIAN CHEESE
250gm cream cheese (Philadelphia)
3/4 cwn gula icing
1 biji telur
1/2 cwn whipping cream
1 camca teh esen vanila
Blueberry filling secukupnya
*Nota:Sukatan Isian cheese ini sebenarnya boleh cater utk dua sukatan doh
pastri di atas. Jadi, sekiranya anda hanya ingin membuat sedozen tart
kurangkanlah sukatan ini kepada separuh.
Cara-cara
Utk Doh Pastri: Pukul butter bersama gula, esen vanilla, garam sehingga lembut
(sekejap sahaja dan jgn sampai kembang nanti berminyak)
Masukkan telur dan kacau sehingga sebati
Masukkan tepung dan uli adunan sehingga menjadi doh. Kalau doh lembek,
taruk tepung sedikit-sedikit. Doh sepatutnya lembut.
Dough di simpan dalam fridge selama 30 minit sebelum ditekan ke acuan.
Tekan doh pada acuan tart.
Bakar 170 degree Celcius selama 15 minit. Kemudian sejukkan sementara nak
sediakan isian cheese.
Utk bahan isian cheese: Pukul cheese dan gula hingga sebati
Masukkan esen vanila dan telur dan whipping cream.

Teruskan memukul adunan sehingga kelihatan berkrim.
Tuangkan adunan secukupnya ke dalam pastri separuh masak tadi dan sudukan
blueberry filling di tengah-tengahnya
Masukkan kembali ke dalam oven dan bakar selama 15-20 minit pada suhu 170
darj cel. Sejukkan sebelum dialih dari acuan dan diletak dalam papercup.
CHICKEN PIE (PAI AYAM)
CHICKEN PIE
Pastri:
400 gm mentega
500 gm tepung gandum
100 gm tairu biasa (plain yoghurt)
2 sudu teh gula
2 biji kuning telur
secubit garam
Cara
Masukkan semua bahan ke dalam sebuah bekas yg besar kecuali tairu. Gaul
rata sehingga bahan menyerupai ‘breadcrumbs’. Kemudian, masukkan tairu dan
uli sehingga menjadi adunan yg lembut. Masukkan adunan ke dalam peti sejuk
kira-kira 30 minit hingga 1 jam sebelum digunakan.
Inti:
500 gm kentang (potong dadu, rebus hingga empuk, toskan)
100 gm lobak merah (potong dadu, rebus dgn kentang)
2 biji bawang besar (potong dadu)
50 gm kacang peas
80 gm jagung dlm tin
secukup cendawan butang (hiris atau potong kecil2)
300 gm isi ayam (potong dadu)
2-3 sudu besar tpg jagung (bancuh dgn 5 sudu besar air)
1 sudu besar gula (optional)
1-2 sudu teh garam (atau secukup rasa)

1/2 sudu teh serbuk buah pala (optional)
secukup lada putih / lada hitam.
4 sudu besar minyak
1 biji kuning telur + 2 sudu besar susu segar (utk sapu atas permukaan pie)
Cara
1) Panaskan minyak dalam kuali dan tumis bawang besar hingga layu.
Masukkan isi ayam tadi dan kacau sebentar sehingga agak masak.
2) Seterusnya, masukkan cendawan, kentang, lobak, kacang peas & jagung.
Kacau hingga sebati lalu bubuh garam, gula, lada putih/hitam & serbuk buah
pala. Kalau bahan agak kering, bubuh sedikit air dan gaul lagi.
3) Kemudian tuangkan campuran tpg jagung bersama air tadi. Gaul rata-rata.
Sesuaikan rasanya dan matikan api.
Cara Membuat Pie
Keluarkan adunan dari peti sejuk lalu dicanai. Anda boleh buat pie mengikut saiz
yg anda suka. Setelah adunan dicanai, terapkan dan bubuh ke dalam acuan pie
lalu ratakan. Cucuk2 sedikit adunan di dasar acuan. Kemudian, isikan dgn intinya
dan tutuplah acuan pie ini dgn sekeping lagi adunan yg telah dicanai. Cucuk2
lagi di permukaannya dan sapukan dgn kuning telur. Bakar dalam oven dgn suhu
180C selama kira-kira 30 minit.
Nota:
1. Anda boleh juga masukkan telur rebus ke dalam inti pie ini. Kalau gunakan
telur ayam, setelah direbus, dipotong ke beberpa bahagian kecil. Boleh juga
digunakan telur burung.
2. Anda boleh gantikan jagung, kcg peas & lobak dgn sayur campur (mixed
vege) dgn sukatan yg lebih kurang sama.
3. Saya gunakan acuan pie bersaiz medium dan menghasilkan kira-kira 14-16
biji pie.
KARIPAP PUSING

KARIPAP PUSING (hellikonia)
Bahan A (Doh Minyak)
600 gm tepung
1 cawan air suam
½ cawan minyak masak
2-3 cubit garam
* Gaul dan uli hingga sebati. Buatkan bebola2 kecil. (saya buat 10 bebola dgn
setiap bebola seberat +- 90 gm)
Bahan B (Doh Majerin)
400 gm tepung
150 gm majerin (I used almost 200 gm)
* Gaul & uli hingga menjadi doh yg tak melekit. Buatkan bebola2, lebih kecil dari
doh minyak. (saya buat 10 juga dgn setiap bebola seberat +- 60 gm)
Cara:
Ambil setiap bebola dari doh majerin dan masukkan ke dalam bebola minyak yg
telah di leperkan hingga menjadi satu bebola yg besar. Ulang hingga kesemua
bebola habis digunakan. Kemudian ambil sebiji bebola tadi dan canaikan hingga
menjadi persegi empat. Sesudah itu gulung doh tadi hingga menjadi seperti
swiss roll. Setelah itu canai lagi (memanjang) lalu digulung sekali lagi. Akhir
sekali, potonglah doh ini kpd 3-4 bahagian mengikut saiz karipap anda. Buat
seperti ini kpd kesemua bebola tadi hingga selesai.
Ambil satu gulungan yg telah dihiris/potong tadi dan canai leper. Masukkan inti
dan tutupkan semula dgn kemas. Kelimlah dgn teliti. Apabila kesemua
doh/bebola dah selesai, bolehlah digoreng dgn api yg sederhana.
(Untuk intinya, anda bolehlah gunakan sembarang inti kegemaran anda seperti
inti kentang atau sardin)
My Observations : Karipap jenis begini banyak menggunakan minyak/ majerin
lantas hasilnya karipap yg cantik tapi a little to 'soft' for me. Actually, saya lebih
gemar pd karipap/epok2 yg kulitnya garing seperti epok2/karipap biasa. Or
perhaps, saya akan cuba lagi di masa akan dtg dgn mengurangkan kadar
minyak/majerin pada kulit karipap ini.

Bahan-bahannya :
250ml Susu segar
15 gm Gula kastor
100 gm Mentega
125 gm Tepung roti
5 gm Garam
150 gm Telur
Cara Membuatnya:
1. Panaskan susu sehingga mendidih.
2. Masukan mentega, garam, gula.
3. Masukan tepung dan digaul hingga sebati.
4. Masukan ke dalam “mixing bowl” dan dipukul hingga suam.
5. Masukan telur sebiji demi sebiji dan pukul hingga kembang.
Adunan menjadi pes yang lembut.
6. Masukkan ke dalam “piping bag” dan bentukkan mengikut citarasa anda.
7. Bakar didalam oven yang bersuhu tinggi 200 darjah C selama 20 – 25 minit.
Bahan-bahannya inti:
125 gm Instant custard
325 ml Susu UHT
Kaedah menyediakannya :
1. Satukan kedua-dua bahan, kacau pada kelajuan tinggi sehingga adunan
pekat.
2. Paipkan custard kedalam krim puff.
3. Sedia dihidang.
Tatlet Buah-buahan

Bahan-bahan pastri :
125 gm mentega
60 gm gula kastor
1 biji kuning telur
sedikit garam
1/2 sudu teh esen vanila
1/2 sudu besar air
Cara Membuatnya :
1. Pukul mentega, gula ,garam dan esen vanila.
2. Masukkan telur dan pukul sebati.
3. Masukkan tepung dan gaul jadi doh yang lembut. Jika kering, tambah air dan
uli lagi.
4. Bulatkan doh sebesar ibu jari dan tekan dalam acuan tat.
5. Bakar selama 20 minit hingga masak.
Krim Kastad :
130 gm kastad segera (instant custard)
330 gm susu segar/uht (air juga boleh digunakan)
1.Untuk membuat kastad ini,tuangkan susu atau air ke dalam serbuk kastad
segera dan kacau hingga pekat dan sebati. Anda tidak perlu mencampur gula
atau memasaknya. Ia sudahpun manis.
2. Sudukan kastad ke dalam tat dan ratakan. Susun buah-buahan yang disukai
seperti peach, kiwi, anggur, mangga dan lain-lain diatasnya. Kemudian bolehlah
dihidangkan.
Nota :
Anda boleh menyediakan kulit tat lebih awal. Simpan dalam peti sejuk dan
dibakar semula sebelum memasukkan inti kastad.
Tat Keju

Bahan-bahan :
125 gm mentega
60 gm gula kastor
1 biji kuning telur
250 gm tepung gandum serbaguna
sedikit garam
1/2 sudu teh esen vanila
1-2 sudu besar air
Cara Membuatnya:
1. Pukul mentega, gula, garam dan esen vanila
hingga kembang.
2. Masukkan telur dan pukul sebati.
3. Masukkan tepung dan gaul hingga menjadi doh
yang lembut. Jika agak kering, tambahkan air dan
uli semula.
4. Bulatkan doh sebesar ibu jari dan tekan ke
dalam acuan tat. Bakar selama 20 minit pada
suhu 180 darjah celcius.
Inti Krim Keju :
250 gm krim keju Philadelpia
50 gm mentega
70 gm gula kastor
1 biji telur
1/2 cawan bluebery pie filling
Cara Membuatnya :
1. Pukul krim keju bersama mentega dan gula
hingga kembang dan gebu. Masukkan telur dan
pukul lagi hingga sebati.
2. Sudukan inti ke dalam tat yang telah dibakar
tadi.Letakkan sedikit bluebery pie filling ke tengah
tat dan lorekkan dengan lidi.
3. Bakar semula selama 20 minit pada suhu 180
darjah celcius sehingga inti masak.

Pastri Lapis Raja Sehari
Bahan-Bahan:
Bahan-bahan kulit :
450 gm tepung berserbuk penaik
1 camca teh garam
50 gm marjerin
75 gm lemak sayuran
100 ml susu segar
2 camca besar minyak - bahan inti
1 biji bawang besar, dihiris - bahan inti
100 gm cendawan tiram, dihiris halus - bahan inti
50 gm fucuk, direndam di dalam air panas dan
dipotong kecil - bahan inti
2 camca besar kicap - bahan inti
Bahan-bahan inti :
1 camca besar perahan
limau nipis
2 ulas bawang putih,
dicincang halus
25 gm walnut, dicincang
kasar
¼ camca teh serbuk lada
hitam
1 camca besar serbuk cili
1 camca besar rempah kari
daging
1 biji telur, dipukul, untuk
disapu
2 camca besar bijan, untuk
ditabur
Garam secukupnya
Cara:
Gaul dan ramas tepung bersama garam, marjerin dan lemak sayuran. Masukkan
susu dan gaul hingga sebati. Tutup doh dan biarkan 30 minit. Untuk membuat
intinya pula, panaskan minyak di dalam kuali. Tumis bawang hingga layu.
Masukkan cendawan dan kacau 2-3 minit. Masukkan bahan-bahan lain. Kacau
rata dan pastikan garamnya cukup baru diangkat inti dan disejukkan. Alas kertas
kalis minyak pada dasar tin berukuran 21 cm x 10 cm x 6 cm dan lengserkan
dengan sedikit mentega. Bulat-bulatkan sedikit doh sebesar guli dan isikan inti.
Atur ia pada dasar tin rapat-rapat supaya melekat. Sapukan telur dan taburkan
bijan. Bakar doh 45 -50 minit pada suhu 200'C.

Eclairs Cokelat dan Krim Paf - Dessert
Bahan-Bahan
Bahan untuk Pastri ‘Choux’
330 gm air
190 gm mentega
secubit garam
9 biji telur
Sedikit esen vanila
Bahan untuk krim kastard:
55 gm tepung kastard
2 biji telur
1 tin susu cair – dibahagikan dua
225 ml air
160 gm gula
1/2 sudu makan mentega
sedikit garam
sedikit esen vanila
Hiasan untuk éclair cokelat
1 blok cokelat
Kacang badam dicincang
Cara Cara
Cara membuat Pastri ‘Choux’
1. Jerangkan air bersama mentega dan garam.
2. Apabila sudah mendidih, masukan tepung dan kacau hingga rata.
3. Biarkan adunan ini sejuk sebelum menyalinnya ke mangkuk pemukul.
4. Dengan menggunakan pemukul “K”, masukan telur satu persatu dan pukul
hingga rata. Masukan esen vanila.
5. Masukan adunan ini ke dalam beg paip dengan menggunakan muncung
bentuk bintang.
6. Alaskan tin pembakar dengan kertas alas kuih dan picitkan bulatan kecil-kecil.
7. Bakar di ketuhar selama 25 minit dengan suhu 200 darjah.
8. Apabila sudah sejuk, belahkan dua dan isikan dengan krim kastard.
Adunan Eclairs Cokelat
Gunakan pastri yang sama tetapi picitkan adunannya memanjang seperti jejari.
Cara membuat krim kastard
1. Bancuh serbuk kastard dengan telur dan setengah tin susu cair.
2. Tapis dan ketepikannya.

3. Air, setengah tin susu cair dan gula dimasak atas dapur sehingga mendidih.
4. Apabila sudah mendidih, masukan bancuhan telur dan kastard tadi dan masak
lagi sehingga adunan ini pekat. Akhir sekali masukan mentega dan esen vanila.
Sejukkan krim ini sebelum diisikan ke dalam kelongsong krim paf tadi.
5. Sejukan paf sebelum dihidang.
INTI ÉCLAIR COKELAT
1. Sejukkan krim kastard yang sudah dimasak. Ambil 450 gm krim putar dan
pukul dengan tinggi kelajuan sehingga gebu.
2. Masukkan krim kastard tadi ke dalam krim putar ini dan kacau adunan
sehingga rata. Isikan ke dalam kelongsong éclair.
3. Cairkan sedikit cokelat dengan cara ‘double boil’ dan kemudian sapukan ke
atas éclair yang berinti dan tabur sedikit badam cincang.
DESSERTS
Brownie Bites with Caramel Fluff
Ingredients:
• Crisco® Original No-Stick Cooking Spray
• 1 (12.35 oz.) package Pillsbury® Reduced Sugar Chocolate Fudge Brownie
• 1/3 cup Crisco® Pure Vegetable Oil
OR
1/3 cup Crisco® Puritan Canola Oil with Omega-3 DHA
• 3 tablespoons water
• 1 large egg
• 1/3 cup Smucker's® Sugar Free Caramel Spoonable Ice Cream Topping, plus
additional for drizzling if desired
• 2 cups sugar free frozen whipped topping, thawed
• 2 teaspoons mini semi-sweet chocolate chips
Directions:
HEAT oven to 350°F. Coat an 8 x 8-inch baking pan lightly with no-stick cooking
spray.
COMBINE brownie mix, oil, water and egg in medium bowl. Stir 50 strokes with
spoon. Spread evenly in prepared pan.
BAKE 30 to 32 minutes. Cool completely. Cut into cubes. Place half of cubes in 1
1/2-quart serving dish.
STIR caramel topping in bowl until smooth. Whisk in whipped topping until
blended. Spread half on top of brownie cubes in dish. Make another layer of
remaining brownie cubes and topping. Sprinkle with mini chocolate chips. Drizzle
with additional caramel topping, if desired.
Berry Patch Parfait
Ingredients:

• 2 tablespoons Smucker's® Strawberry Low Sugar Preserves
• 1 (6 oz.) container sugar free vanilla yogurt
• 1 cup low-fat granola cereal
• 1 cup fresh mixed berries
Directions:
COMBINE preserves and yogurt in bowl, mixing until well combined.
LAYER each of two 8-ounce parfait glasses as follows: 1/4 cup granola, 1/4 cup
berries, 1/4 cup granola, 3 tablespoons yogurt mixture, 1/4 cup berries.
GARNISH with dollop of remaining yogurt mixture and a whole strawberry.
Berries and Cream Cake Roll
Ingredients:
• Crisco® Flour No-Stick Spray
• 4 large eggs, separated
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup Pillsbury SOFTASILK® Cake Flour, or Pillsbury BEST® All Purpose
Flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar
• 1 cup Smucker's® Strawberry Preserves, or Smucker's® Low Sugar Strawberry
Preserves
• 1 cup heavy cream
• Fresh fruit and mint sprigs for garnish (optional)
Directions:
HEAT oven to 375°F. Spray 15 x 10 x 1-inch jelly roll pan with flour no-stick
cooking spray.
BEAT egg whites on high speed 4 to 5 minutes or until stiff peaks form. Beat egg
yolks in separate bowl 3 minutes or until slightly thick and light lemon colored.
Add sugar and vanilla to egg yolks; continue to beat 1 minute.
SIFT together flour, baking powder and salt in small bowl. Add to egg yolk
mixture. Fold in beaten egg white. Pour into prepared pan, spreading batter
evenly.
BAKE 8 to 10 minutes or until golden brown. Sprinkle powdered sugar onto clean
kitchen towel. Loosen cake edges from pan. Immediately invert onto towel.
Gently roll cake with the towel into a log, starting at long end. Cool completely,
about 45 minutes.
CHILL beaters and mixing bowl from electric mixer 10 minutes in preparation for
next step. Stir preserves slightly for easier spreading.
BEAT cream in chilled bowl with chilled beaters until stiff. Unroll cake; spread
carefully with preserves, then with whipped cream. Reroll cake without towel.
Wrap in plastic wrap. Chill 2 to 3 hours or overnight.

SPRINKLE with powdered sugar; garnish with fruit and mint, if desired, before
serving.
Banana Brownie Split Sundaes
Ingredients:
• 1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
• 1/4 cup water
• 2 large eggs
• 1 quart (4 cups) strawberry ice cream
• 2 bananas, sliced
• 1 cup sliced fresh strawberries
• 2/3 to 1 cup Smucker's® Hot Fudge Spoonable Ice Cream Topping
• 2/3 cup frozen whipped topping, thawed
Directions:
HEAT oven to 350°F. Line 15 x 10 x 1-inch baking pan with foil, extending foil
over sides of pan. Lightly spray foil with no-stick cooking spray.
PREPARE brownies according to package directions using oil, water and eggs.
Spread batter evenly in prepared pan. Bake 15 to 20 minutes. Cool 1 hour.
REMOVE brownies by lifting foil from pan; place on flat surface. Cut brownies
using 2 1/2 to 3-inch star-shaped or round cookie cutter. Remove from foil with
thin metal spatula.
SCOOP ice cream into individual bowls; top with banana slices and strawberries.
Drizzle with ice cream topping; dollop with whipped topping. Garnish with
brownie stars.
Brownie Sundae Bliss
Ingredients:
• 1 (19.5 oz.) box Fudge Brownie
• 1 (11.75 oz.) jar Smucker's® Hot Fudge Microwaveable Ice Cream
Topping
• 1 bottle Sundae Syrups Ice Cream Topping
• Vanilla ice cream
• 1 (5 oz.) jar pecans or walnuts in syrup
Directions:
HEAT oven to 325ºF. Spray 6 jumbo muffin tins with no-stick cooking spray.
Prepare brownie mix as directed on package, dividing batter among prepared
muffin tins. Bake 42 to 45 minutes; cool.

POUR hot fudge topping into 1 quart resealable freezer bag; microwave 20
seconds on HIGH and knead. Snip small corner off bag.
SQUEEZE caramel syrup onto center of each dessert plate; place brownie in
center. Coat one end of a few pecans or walnuts with hot fudge topping; place
around base of brownie.
TOP brownie with scoop of ice cream. Drizzle generously with caramel and hot
fudge topping, placing 2 nuts on top. Serve immediately.
Buckeyes
Ingredients:
• 1 1/2 cups Smucker's® Creamy Natural Peanut Butter, stirred
OR Jif® Creamy Peanut Butter
• 1/2 cup butter, softened
• 3 to 4 cups powdered sugar
• 1 (12 oz.) package (2 cups) semi-sweet chocolate chips
• 2 tablespoons Crisco® All-Vegetable Shortening
Directions:
COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an
electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until
blended. Beat in additional powdered sugar until mixture, when shaped into a
ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.
PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on
MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed
while coating peanut butter balls.
INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top
uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined
tray. Remove toothpick. Smooth over holes. Refrigerate until firm.
Brownie Sundae Pizza
Ingredients:
• 1 (12.35 oz.) package Pillsbury® Reduced Sugar Milk Chocolate Brownie
• 1 large egg
• 1 pint (2 cups) sugar free vanilla ice cream or frozen yogurt
• 1/4 cup Smucker's® Sugar Free Hot Fudge Spoonable Ice Cream
Topping
• 1/4 cup chopped Jif® Dry Roasted Peanuts
• Whipped cream

• 12 maraschino cherries with stems, drained and blotted dry
Directions:
HEAT oven to 350°F. Coat 12-inch pizza pan lightly with no-stick cooking spray.
COMBINE brownie mix, oil, water and egg in medium mixing bowl. Stir 50
strokes with spoon. Spread evenly in prepared pan. Bake 10 to 12 minutes or
until toothpick inserted in center comes out clean. Cool completely.
ALLOW ice cream to soften in refrigerator 30 minutes. Scoop small spoonfuls on
top of brownie. Spread with a knife to within 1-inch from edge. Freeze 30 minutes
or until ice cream hardens. Place topping in resealable plastic bag. Knead. Cut
very small corner off bag. Squeeze bag to drizzle over ice cream. Sprinkle with
peanuts. Cut into 12 slices. Dollop whipped cream about 2 inches from back
edge of each slice. Top each dollop with a maraschino cherry. Serve
immediately.
TIP Brownie Pizza can be prepared ahead. After cutting into slices, return to
freezer. Before serving, allow to set at room temperature a few minutes to let
brownie thaw. Top with whipped cream and cherries.
TIP Frozen sugar free whipped topping, thawed, may be used in place of
sweetened whipped cream.
Candyland Super Sundae
Ingredients:
• 1 (7.25 oz.) bottle Smucker's® Chocolate Fudge Magic Shell Ice Cream
Topping
• 1 pint strawberry ice cream
• 1 package rainbow sprinkles
• 1 pint vanilla ice cream
• 1 pint chocolate ice cream
• 1 pint mint chocolate chip ice cream
• 1 pint butter pecan ice cream
• 1 can refrigerated extra creamy whipped topping
• 1 jar maraschino cherries with stems
• 3 tablespoons sliced almonds
• 1 (5.51 oz) package chocolate caramel cookie bars, (fun size 10-pack)
Directions:
LINE a 15 x 10-inch pan with foil. Place pan and 5 small plates in freezer to chill.
Turn Magic Shell upside down and shake for at least 20 seconds.
SCOOP 4 rounded servings of strawberry ice cream onto a chilled plate. Coat
one scoop with Magic Shell, immediately topping with rainbow sprinkles. Repeat
with two more scoops, leaving 1 scoop plain. Transfer scoops from plate to
chilled pan in freezer.

REPEAT process with the 4 other flavors of ice cream, using a clean plate for
each flavor. Before coating each flavor, shake Magic Shell again. Freeze scoops
until solid or until ready to serve.
SERVE sundae by layering alternate colored ice cream scoops in shallow 9-inch
round bowl. Fill in gaps with mounds of whipped topping. Top off with cherries,
almonds and garnish with as many whole or chopped candy bars as desired.
Serve immediately.
Caramel Toffee Cake
Ingredients:
• 12 ounces frozen whipped topping, thawed
• 1/2 cup Smucker's® Caramel Spoonable Ice Cream Topping
• 1 (16 oz.) prepared angel food cake
• 6 (1.4 oz.) toffee candy bars, chopped
Directions:
MIX whipped topping and caramel topping gently until combined. Cut cake in half
horizontally. Place the bottom layer on a serving plate; spread with 1 cup cream
mixture and sprinkle with 1/3 cup candy bars. Repeat. Place top layer of cake on
bottom layer. Frost top and sides with remaining cream mixture and sprinkle with
remaining candy bars. Store in the refrigerator.
Caramel Swirled Cheesecake
Ingredients:
• 1 (8 oz.) package cream cheese, softened
• 1/3 cup sugar
• 4 cups frozen whipped topping, thawed
• 1 cup Smucker's® Caramel Spoonable Ice Cream Topping, divided
OR Smucker's® Butterscotch Spoonable Ice Cream Topping, divided
• 1 (9-inch) prepared graham cracker crust
Directions:
BEAT cream cheese and sugar in large bowl with electric mixer until smooth. Set
aside 1 cup whipped topping. Gently stir in remaining whipped topping. Add 1/4
cup caramel topping to mixture and mix thoroughly. Spoon mixture evenly into
prepared crust.
CUT, with a knife, 3 deep "s" shaped channels in the cream mixture and fill each
channel with caramel topping. Cut 2 more channels in the opposite direction to
swirl the filling and create a marble effect.
SPREAD reserved whipped topping evenly on top. Drizzle top of pie with
additional caramel topping. Refrigerate until set, about 2 hours.
TIP If desired, spread a thin layer of caramel topping on the crust before
spooning in the filling.

Chocolate Caramel Raspberry Sauce
Ingredients:
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 25 carmels, unwrapped
• 4 (1 oz.) squares semi-sweet chocolate
• 2 tablespoons butter
• 1/4 cup Smucker's® Seedless Red Raspberry Jam
• 1 pound cake, sliced
Directions:
COMBINE sweetened condensed milk, caramels and chocolate in heavy
saucepan over low heat; stir until smooth. Stir in butter and jam until smooth.
Serve warm over pound cake.
Chocolate Fudge Mousse
Ingredients:
• 2 cups cold milk
• 1 (3.9 oz.) package instant chocolate pudding
• 1/2 cup Smucker's® Hot Fudge Spoonable Ice Cream Topping, divided
• 3 cups frozen whipped topping, thawed
Directions:
WHISK milk and pudding mix in medium bowl for 2 minutes. Blend in 1/4 cup hot
fudge topping. Fold in whipped topping. Chill until serving.
PLACE 1/4 cup hot fudge topping into a 1-quart resealable bag. Knead until soft.
Cut small corner off bag. Drizzle over top of mousse before serving.
Chocolate Fudge Surprise Cupcakes
Ingredients:
• 1 (18.25 oz.) package Pillsbury® Reduced Sugar Yellow Cake
• 1/3 cup Crisco® Pure Canola Oil
• 1 cup water
• 3 large eggs
• 1/4 cup Smucker's® Sugar Free Hot Fudge Spoonable Ice Cream
Topping
• 1 (15 oz.) container Pillsbury® Reduced Sugar Chocolate Fudge Frosting
Directions:
HEAT oven to 350°F. Place 24 paper baking cups in muffin pans.
BEAT cake mix, oil, water and eggs in large mixing bowl at medium speed of
electric mixer for 2 minutes. Remove 1/2 cup batter and stir in hot fudge topping
until evenly blended. Put 2 tablespoons yellow batter in the bottom of each

baking cup. Place 1 heaping teaspoon fudge batter in middle of each cupcake.
Top with 1 tablespoon yellow batter smoothing to cover fudge.
BAKE 20 minutes or until toothpick inserted in center comes out clean. Cool
completely on cooling rack. Frost with chocolate fudge frosting
Chocolate Overload Brownie Pizza
Ingredients:
• 1 (15.9 oz.) box Pillsbury® Supreme Chocolate Extreme Brownie
• 1 large egg
• 1 (16 oz.) can Pillsbury® Chocolate Fudge Frosting
• 1/2 cup chocolate-covered wafer candies
• 1 (1.5 oz.) package chocolate-covered peanut butter cups, chopped
• 1 jar Smucker's® Hot Fudge Spoonable Ice Cream Topping
• 1 jar Smucker's® Hot Caramel Spoonable Ice Cream Topping
Directions:
HEAT oven to 350°F. Spray a 12-inch round pizza pan with no-stick cooking
spray. Prepare brownie mix in large bowl as directed on package, including syrup
packet, oil, water and egg. Spread onto prepared pan. Bake 16 to 20 minutes.
Cool completely.
SPREAD can of chocolate frosting over brownie. Top with chocolate-covered
wafer candies and chopped chocolate-covered peanut butter cups.
HEAT fudge and caramel toppings according to label directions; drizzle some of
each over top of the pizza. Cut in wedges and serve.
Citrus Cream Cannoli
Ingredients:
• 1/3 cup Orange Marmalade Simply Fruit
• 1 (15 oz.) container ricotta cheese, drained
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Ground cinnamon
• 1 tablespoon grated fresh orange peel
• 12 to 18 cannoli shells, purchased
•
GARNISH
• Mini chocolate chips or candy bits
• Additional powdered sugar
Directions:

COMBINE marmalade, ricotta, powdered sugar, vanilla, cinnamon and orange
peel in medium bowl. Spoon mixture into a pastry bag without a tip or into a
resealable plastic bag, then cut one corner off. Pipe into shells.
CHILL at least 2 hours or up to 6 hours. Garnish with mini chocolate chips or
candy bits. Sprinkle with powdered sugar before serving.
TIP Cannoli shells are available in your grocer's bakery, cookie aisle or at
Italian specialty shops.
Easy Chocolate Ice Cream 'n' Cake
Ingredients:
• 1 (18.25 oz.) package Pillsbury® White Cake
• 2/3 cup Smucker's® Chocolate Sundae Syrups Ice Cream Topping
• 1 cup slivered almonds, toasted and chopped* (optional)
• 2 cups (1 pint) heavy cream, whipped (do not use non-dairy whipped
topping)
• 1 (8 oz.) container frozen whipped topping, thawed
• Additional Smucker's® Chocolate Sundae Syrups Ice Cream Topping
• Additional toasted slivered almonds (optional)
Directions:
PREPARE and bake cake mix according to package directions for 13 x 9-inch
cake. Cool slightly. Turn out on sheet of aluminum foil. Cool thoroughly; set
aside.
LINE 13 x 9-inch baking pan with foil. Stir together sweetened condensed milk,
chocolate syrup and 1 cup chopped almonds, if desired, in large bowl. Fold in
whipped cream. Pour into prepared pan; cover.
FREEZE 6 hours or until firm. Lift ice cream out of pan with foil; turn out evenly
on top of cake layer. Quickly frost top and sides with whipped topping. Drizzle
with chocolate syrup. Garnish with additional almonds if desired. Return to
freezer at least 2 hours before serving.
TIP Can be made 2 weeks ahead.
TIP *To toast nuts: Place nuts in dry nonstick skillet; cook over medium heat,
shaking pan until nuts are lightly browned.
Creamy Mini Tarts
Ingredients:
• 1 (8 oz.) package cream cheese, softened
• 1/3 cup lemon juice

• 4 (1.9 oz.) boxes mini fillo shells
• 2/3 cup Smucker's Orchard's Finest Northwoods Blueberry Preserves
Directions:
BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened
condensed milk until smooth. Stir in lemon juice and vanilla until blended. Spoon
about 2 teaspoons into each mini shell. Refrigerate 2 hours or until firm.
MAKE a slight indentation in the filling using the back of small round measuring
spoon. Fill with 1/2 teaspoon preserves. Refrigerate until ready to serve.
VARIATIONS
FRESH FRUIT: Top mini tarts with fresh fruit such as strawberries, blueberries,
bananas, raspberries, cherries, kiwi, grapes or pineapple. Garnish with mint
leaves.
HOT FUDGE: Place 2 tablespoons Smucker's® Hot Fudge Topping into corner
of resealable plastic bag. Cut small corner off bag. Squeeze to drizzle over top of
mini tarts.
PRESERVES: Use different flavors of Smucker's® preserves or orange
marmalade to create a colorful assortment. Garnish with mint leaves.
SPECIAL OCCASIONS: Top with various decorator sprinkles or chocolate curls.
CHOCOLATE: Melt 1 cup semi-sweet chocolate chips. Stir into filling until
blended. Fill mini shells. Sprinkle with mini chocolate chips.
PEANUT BUTTER: Stir 1 cup Jif® Creamy Peanut Butter into filling until smooth
and blended. Fill mini shells. Top with foil-wrapped milk chocolate pieces,
unwrapped.
MOCHA: Dissolve completely 2 tablespoons Folger's Instant Coffee Crystals® in
lemon juice before adding to cream cheese mixture. Fill mini shells. Top with
chocolate curls.
Fruit and Granola Parfaits with Maple Mousse
Ingredients:
• 1 1/3 cups Maple Mousse
• 1 1/3 cups low-fat granola cereal
• 1 1/3 cups fresh mixed berries
• Fresh mint leaves
Directions:
LAYER each of four 8-ounce parfait glasses as follows: 1/3 cup granola, 1/3 cup
maple mousse, 1/3 cup berries; garnish with a dollop of remaining maple mousse
and a mint leaf.
Fudge Mousse and Caramel-Nut Trifle

Ingredients:
• 1 (11.75 oz.) jar Smucker's® Sugar Free Caramel Spoonable Ice Cream
Topping
• 2 (6.75 oz.) packages sugar free Rocky Road cookies, crumbled
• 1 (11.75 oz.) jar Smucker's® Sugar Free Hot Fudge Spoonable Ice Cream
Topping
• 2 (8 oz.) containers sugar free frozen whipped topping, thawed
Directions:
MIX caramel topping with crumbled cookies. Reserve 2 tablespoons of cookie
mixture for garnish.
WHISK hot fudge topping in medium bowl, gradually incorporating one container
whipped topping. Stir remaining container whipped topping in separate bowl until
fluffy.
LAYER ingredients in a trifle bowl or 2 1/2-quart glass bowl in the following order.
Place half of fudge mousse in bottom of bowl. Top with half of plain whipped
topping. Spoon all but reserved cookie mixture over topping. Top with remaining
fudge mousse. Dollop remaining plain whipped topping in the center. Crumble
reserved cookie mixture over topping. Refrigerate 1 hour before serving.
Ice Cream Cookie Dessert
Ingredients:
• 1 (1 1/4 lb.) package chocolate sandwich cookies
• 18 chocolate fudge mint cookies
• 1 tablespoon Crisco® Pure Canola Oil
• 1/2 gallon vanilla or mint chocolate chip ice cream, softened
• 2 cups Smucker's® Hot Fudge Spoonable Ice Cream Topping
• 1 (12 oz.) container whipped topping, thawed
Directions:
PLACE both kinds of cookies in medium bowl; crush until fine. Reserve 1 cup of
crumbs for topping.
MIX remaining crumbs with oil. Press into 13 X 9-inch pan. Spoon ice cream on
top of crumbs; freeze.
HEAT hot fudge topping as directed on jar. Spread over ice cream. Freeze 1
hour.
SPREAD with whipped topping. Top with reserved cookie crumbs. Freeze until
ready to serve.
Ice Cream n' Candy Cake
Ingredients:
• 1 (18.25 oz.) box Pillsbury® White Cake
OR Pillsbury® Yellow Cake

• 1 package milk chocolate toffee bits, divided
OR 4 of your favorite candy bars, roughly crushed or chopped
• 1 quart vanilla ice cream, softened
• 1 jar Smucker's® Hot Fudge Spoonable Ice Cream Topping
• 4 milk chocolate covered toffee bars, roughly crushed or chopped
Directions:
HEAT oven to 350ºF. Spray two 9-inch cake pans with flour no-stick cooking
spray. Set aside.
PREPARE cake mix according to package directions using oil. Stir in 1 cup of the
milk chocolate toffee bits.
POUR batter into prepared pans. Bake according to package directions. Cool 15
minutes in pans on racks. Remove from pans. Cool completely on racks.
COMBINE ice cream and remaining milk chocolate toffee bits in large bowl until
well blended. Spoon half the ice cream mixture into a 9-inch foil-lined cake pan.
Spread hot fudge topping evenly over ice cream mixture. Spread remaining ice
cream mixture over hot fudge. Freeze until firm.
PLACE one cooled cake layer on a foil-covered cardboard round. Remove ice
cream layer from pan, peel off foil; place ice cream on cake. Top with second
cooled cake layer. Frost sides and top with whipped topping. Decoratively
arrange broken and crushed candy bars on top.
FREEZE 2 to 3 hours or until firm. Let soften slightly before serving. Store any
leftovers in freezer.
Marshmallow Nut Chocolate Cake
Ingredients:
CAKE
• 1 cup Crisco® Butter Shortening
OR 1 stick Crisco® Butter Shortening Sticks
• 1 cup sugar
• 1 cup firmly packed brown sugar
• 4 large eggs
• 1/3 cup Eagle Brand® Sweetened Condensed Milk
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 1/2 cup unsweetened cocoa powder
• 2 1/2 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon

• 1 cup hot water
FROSTING
• 1/2 cup powdered sugar
• 1/2 cup Eagle Brand® Sweetened Condensed Milk
• 2 tablespoons Crisco® Butter Shortening
OR 2 tablespoons Crisco® Butter Shortening Sticks
TOPPINGS
• 1 cup chopped walnuts or pecans
• 1/2 cup miniature marshmallows, halved
• 1/3 cup Smucker's® Chocolate Sundae Syrups Ice Cream Topping
Directions:
HEAT oven to 350°F. Spray a 10-inch (12-cup) fluted tube pan with flour no-stick
cooking spray.
COMBINE shortening, sugar, brown sugar, eggs, 1⁄3 cup sweetened condensed
milk and vanilla. Beat at medium speed until creamy. Beat in buttermilk and
cocoa until well blended.
COMBINE flour, baking soda, cinnamon and salt in medium bowl. Add to
shortening mixture. Beat at low speed until blended. Beat at medium speed 5
minutes. Stir in hot water. Batter will be thin. Pour into prepared pan.
BAKE 40 to 50 minutes or until top springs back when touched lightly in center or
until toothpick inserted into center comes out clean. Cool 20 minutes. Remove
from pan. Place cake, fluted side up, on serving plate. Cool 10 minutes.
COMBINE powdered sugar, 1⁄2 cup sweetened condensed milk and 2
tablespoons shortening. Beat at high speed until glossy and of desired spreading
consistency. Spread over warm cake. Sprinkle with nuts and marshmallows.
Drizzle with chocolate syrup. Serve warm or cool completely
Profiteroles
Ingredients:
• 1/2 cup water
• 1/4 cup Crisco® Butter Shortening
OR 1/4 stick Crisco® Butter Shortening Sticks
• 1/2 cup Pillsbury BEST® All Purpose Flour
• 2 large eggs
• Ice cream (any flavor)
• Smucker's® Chocolate Sundae Syrups Ice Cream Topping
Directions:
HEAT oven to 400ºF.

COMBINE water and shortening in medium saucepan. Heat to a rolling boil. Add
flour and salt, stirring constantly until mixture forms a ball. Continue to cook and
stir 1 minute. Remove from heat. Add eggs all at once. Beat until smooth.
DROP by teaspoonfuls at least 1 1⁄2-inches apart onto ungreased baking sheets.
Bake 20 to 30 minutes or until golden brown. Cool away from draft.
CUT off tops of cooled cream puffs. Remove dough filaments from inside. Fill
with small scoop of ice cream. Replace tops. Drizzle with chocolate syrup.
Praline Bars
Ingredients:
CRUST
• 3/4 cup butter, softened
• 1/2 cup sugar
• 1 1/2 cups Pillsbury BEST® All Purpose Flour
FILLING
• 2 (8 oz.) packages cream cheese, softened
• 1/2 cup sugar
• 2 large eggs, beaten
• 1/2 cup almond brickle chips
• 1/4 cup Smucker's® Caramel Spoonable Ice Cream Topping
OR Smucker's® Hot Caramel Spoonable Ice Cream Topping
Directions:
CRUST
HEAT oven to 350°F. Mix butter, sugar and vanilla with electric mixer on medium
speed until light and fluffy. Gradually add flour, mixing on low speed until
blended. Press onto bottom of a 9 x 13-inch baking pan.
BAKE 20 to 23 minutes until lightly browned.
FILLING
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until
well blended. Add eggs; mix well. Stir in brickle chips. Pour over crust. Drop
teaspoonfuls of caramel topping over cream cheese mixture. Gently run a knife
through the batter to swirl the caramel topping.
BAKE 30 minutes. Cool in pan on wire rack. Refrigerate. Cut into bars.
Ribbon Layer Cake
Ingredients:

• 1 (18.25 oz.) box Pillsbury® Lemon Cake
• 1 cup water
• 1/3 cup Crisco® Pure Canola Oil
• 3 large eggs
• Food coloring (yellow, green, red)
• Smucker's® Strawberry Jelly
FROSTING
• 3/4 cup Crisco® All-Vegetable Shortening
OR 3/4 stick Crisco® All-Vegetable Shortening Sticks
• 2 1/2 cups powdered sugar
• 1 1/2 teaspoons vanilla extract
• 2 or 3 tablespoons milk
• 6 drops green food coloring
Directions:
HEAT oven to 350ºF. Spray three 8-inch square pans with no-stick cooking
spray.
PREPARE cake mix according to package directions, using water, oil and eggs.
Divide batter into thirds. Color each third with food coloring to make pale yellow,
pale green and pale pink batters. Pour batter into prepared pans.
BAKE 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans on racks. Remove from pans. Cool completely on racks.
TRIM edges and cut each layer in half to make 6 rectangles. Spread 5 cake
layers with jelly. Stack layers, alternating colors. Top with remaining section. Turn
entire cake on its side so layers are vertical. Place on serving plate. Wrap and
refrigerate while preparing frosting.
BEAT shortening, powdered sugar, vanilla and milk until creamy. Blend in food
coloring to color frosting a pale green. Frost top and sides of cake. Refrigerate
until serving. Cut thin slices of cake across layers to create ribbon effect.
S'More Sundae
Ingredients:
• 2 tablespoons graham cracker crumbs or 2 squares graham crackers,
crushed
• 2 scoops vanilla ice cream
• Smucker's® Hot Fudge Microwaveable Ice Cream Topping, heated
according to package directions
• Smucker's® Marshmallow Spoonable Ice Cream Topping
• Character-shaped graham crackers
Directions:
PLACE graham cracker crumbs in bottom of a sundae glass. Scoop ice cream
over top of crumbs.
STIR hot fudge topping; spoon onto ice cream. Spoon marshmallow ice cream
topping onto hot fudge layer.

GARNISH with several character shaped graham crackers on top of the sundae.
Serve immediately.
Strawberries and Cream Trifle
Ingredients:
• 1 1/2 cups cold water
• 1 (4-serving size) package instant vanilla flavor pudding and pie filling mix
• 4 cups sliced fresh strawberries
• 1 cup Smucker's® Strawberry Preserves
• 1 large (9-inch) prepared angel food cake, cut into 3/4-inch cubes (about 8
cups)
• Additional fresh strawberries for garnish
• 2 tablespoons sliced almonds (optional)
Directions:
WHISK sweetened condensed milk and water in large bowl. Add pudding mix.
Whisk 2 minutes until well blended. Refrigerate 5 minutes. Fold in whipped
topping.
STIR together sliced strawberries and preserves. Spoon 2 cups pudding mixture
into bottom of 4-quart clear glass trifle bowl or round glass serving bowl. Top with
half the cake cubes, half the strawberries and half the remaining pudding mix.
Repeat layers, ending with pudding.
REFRIGERATE 3 to 4 hours or until set. Garnish top of trifle with additional
sliced strawberries and almonds just before serving.
Strawberry Angel Cookies
Ingredients:
• 1 (16 oz.) package Pillsbury® Angel Food Cake
• 3/4 cup Smucker's® Strawberry Sugar Free Preserves
OR 1 cup Smucker's® Special Recipe Strawberry Preserves
• 3 tablespoons mini semi-sweet chocolate chips
Directions:
HEAT oven to 325°F. Coat baking sheet with no-stick cooking spray.
BEAT together cake mix and preserves (do not add water) at low speed of
electric mixer 1 minute or until evenly moistened. Continue to beat an additional
1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared
baking sheet.
BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on
baking sheet. Place on cooling rack to cool completely. Cookies will be soft and
chewy.

TIP Store between sheets of wax paper to keep from sticking together
Strawberry Brownie Shortcakes
Ingredients:
• 1 (19.5 oz.) package Pillsbury® Classic Milk Chocolate Brownie
• 1/4 cup water
• 2 large eggs
• 1 quart vanilla ice cream or flavor of your choice
• 2 cups sliced strawberries
• 1 (11.75 oz.) jar Smucker's® Hot Fudge Spoonable Ice Cream Topping
• 1 jar maraschino cherries
Directions:
HEAT oven to 350°F. Prepare brownie mix as directed on package using oil,
water and eggs. Cool completely in pan.
CUT into 20 squares. Top 10 brownie squares with small scoops of ice cream
and sliced strawberries. Top with remaining brownie squares.
MICROWAVE hot fudge topping according to package directions. Drizzle each
sundae with hot fudge. Dollop with whipped topping. Garnish with maraschino
cherries. Serve immediately.
Strawberry Cheesecake Brownies
Ingredients:
• 1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
• 1/4 cup water
• 4 large eggs, divided
• 3/4 cup chopped walnuts (optional)
• 2 (8 oz.) packages cream cheese, softened
• 1/3 cup lemon juice
• 1/2 cup Smucker's® Seedless Strawberry Jam
Directions:
HEAT oven to 350°F. Spray a 13x9-inch baking pan with no-stick cooking spray.
Combine brownie mix, oil, water and 2 eggs in large bowl; stir 50 strokes with
spoon. Stir in nuts, if desired. Spread into prepared pan. Bake 20 minutes.

BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened
condensed milk. Mix in remaining 2 eggs, lemon juice and vanilla until smooth.
Pour evenly over warm brownie.
STIR jam until smooth. Drop by teaspoonfuls over surface of filling. With a knife,
swirl jam gently through filling to create marble effect. Bake additional 35 to 40
minutes or until top is lightly browned. Cool 1 hour. Loosely cover and chill in
refrigerator for 2 hours or more. Cut into bars.
Waffle-Berry Sundaes
Ingredients:
WAFFLES
• 2 cups Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add
Water)
• 1 1/4 cups water
• 1 large egg, slightly beaten
TOPPING
• 1 pint vanilla ice cream (2 cups)
• Fresh strawberries, hulled and sliced
• 1 (11.75 oz.) jar Smucker's® Strawberry Spoonable Ice Cream Topping
• 1 (20 oz.) container Smucker's® Chocolate Sundae Syrups Ice Cream Topping
• Whipped cream or topping
• 8 maraschino cherries with stems (optional)
Directions:
HEAT waffle iron according to manufacturer's instructions.
COMBINE waffle mix, water, oil and egg in medium bowl. Stir until large lumps
disappear. Spray waffle iron with no-stick cooking spray. Pour scant 1/3 cup
batter evenly over heated waffle iron surface. Bake until steaming stops and
waffle is golden brown.
TOP each waffle with ice cream, fresh strawberries, strawberry topping,
chocolate syrup, whipped cream and a cherry, if desired. Serve immediately.

Viennese Berry Cream Fingers
Ingredients:
• 1/3 cup Smucker's® Triple Berry Fruit Syrup, or any flavor Smucker's® Fruit
Syrup, chilled
• 1 cup (1/2 pt.) heavy cream, chilled
• 1 pint fresh small strawberries, washed, stemmed and sliced lengthwise, 1/4-
inch thick
• 2 (3 oz.) packages ladyfingers
• Smucker's® Chocolate Sundae Syrups Ice Cream Topping, at room
temperature
• Powdered sugar (optional)
Directions:
CHILL medium bowl and beaters from electric mixer in refrigerator 15 minutes.
Beat together chilled fruit syrup and cream in chilled bowl, gradually increasing
speed on mixer to HIGH. Beat until stiff peaks form.
SEPARATE ladyfingers, pairing a top and bottom. Spread bottom halves
generously with berry cream. Top with slices of strawberries and cover with top
halves.
DRIZZLE chocolate syrup over tops of ladyfingers. Refrigerate 30 minutes before
serving. Sprinkle with powdered sugar, if desired.
Easy Tiramisu
1. Ingredients
3 tablespoons instant espresso powder
1 (8 ounce) package reduced-fat cream cheese
3/4 cup heavy cream
1/3 cup sugar
2 (3 ounce) packages soft ladyfingers
Unsweetened cocoa powder, for dusting
2. Cooking Directions
In a medium bowl, mix espresso powder with 3 tablespoons boiling water until
dissolved. Add 1 1/2 cups cold water; set aside.
With an electric mixer, beat cream cheese with heavy cream and sugar until light
and fluffy.
Spread a few tablespoons of cream-cheese mixture in the bottom of a 2-quart
serving dish. Separate ladyfingers. One by one, dip a third of ladyfingers in
espresso, then arrange in bottom of dish. Spread with a third of cream-cheese
mixture. Repeat twice with remaining ladyfingers, espresso, and cream-cheese
mixture (can be refrigerated, covered, up to 1 day).
Dust with cocoa just before serving.
Yield: 6 servings

Lime Chiffon Pie
2/3 cup boiling water 1 pkg
(3 oz.) JELL-O Lime Flavor Sugar Free Gelatin ice cubes
1/2 cup cold water
2 cups thawed COOL WHIP FREE Whipped Topping
1-1/2 tsp lime zest
2 Tbsp. lime juice
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
ADD boiling water to gelatin mix in large bowl; stir with whisk 2 min. until
completely dissolved. Add enough ice to cold water to make 1 cup. Add to
gelatin; stir until ice is melted.
STIR in COOL WHIP, zest and juice. Refrigerate 15 to 20 min. or until mixture is
very thick and will mound. Spoon into crust.
REFRIGERATE 4 hours.
Kraft Kitchens TipsMakeover - How We Did ItWe've taken a classic pie and given
it a makeover. We omitted the eggs and condensed milk to give this pie a fluffier
texture. The tart lime filling is made with JELL-O Lime Flavor Sugar Free Gelatin,
COOL WHIP FREE Whipped Topping and fresh lime juice and zest. These small
changes result in a savings of 170 calories and 7.5 grams of fat per serving!
Special ExtraGarnish with thin lime wedges and/or additional lime zest.Lemon
Chiffon PiePrepare as directed, using JELL-O Lemon Flavor Sugar Free Gelatin,
lemon zest and lemon juice.
Frosty Orange Crème Layered Dessert
2 cups orange sherbet (only use if no flavor specified) or sorbet,
Softened1pkg. (8 oz.) PHILADELPHIA Cream Cheese,
Softened 1 can (14 oz.) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed!
LINE 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to
form even layer. Freeze 10 min.
MEANWHILE, beat cream cheese in large bowl with mixer until creamy.
Gradually add condensed milk and juice, beating until blended. Gently stir in
COOL WHIP. Spread over sherbet in pan.
FREEZE 3 hours. To unmold, invert pan onto plate; remove foil.
Kraft Kitchens TipsHealthy LivingTrim 30 calories and 3 grams of fat per serving
by preparing with PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE
Whipped Topping.How to Soften SherbetTo soften sherbet, spoon measured
amount of sherbet into microwaveable bowl. Microwave on MEDIUM (50%) 10 to

15 sec. or until slightly softened.How to Easily Cut DessertRemove from freezer
about 10 min. before serving to soften slightly before slicing.
Lemon-Blueberry Squares
Makes:
16 servings
32 NILLA Wafers
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1 Tbsp. lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup blueberries
Make It!
LINE bottom and sides of 8-inch square dish with wafers; set aside.
BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk.
Add dry pudding mixes and lemon juice; mix well. Whisk in 2 cups COOL WHIP
and berries. Spoon into prepared dish.
REFRIGERATE 3 hours or until set. Serve topped with remaining COOL WHIP.
Kraft Kitchens Tips
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl.
Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional
package of cream cheese.

Watermelon Pops
Makes: 16 servings
What You Need
1 cup sugar, divided 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin 2 cups boiling
water, divided ice cubes 1 cup cold water, divided 1 pkg. (3 oz.) JELL-O
Strawberry Flavor Gelatin 3 Tbsp. miniature semi-sweet chocolate chips 1/2 pkg.
(4 oz.) PHILADELPHIA Cream Cheese, softened 1-1/2 cups thawed COOL
WHIP Whipped Topping Make It!
MIX 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water;
stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to
measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted.
Refrigerate 25 min.

MEANWHILE, repeat Step 1 using strawberry gelatin mix and omitting the
refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp.
chocolate chips into gelatin in each cup.
BEAT cream cheese and remaining sugar with mixer in medium bowl until well
blended. Stir in COOL WHIP; spread over gelatin in cups.
POUR lime gelatin over cream cheese mixture. Insert wooden pop stick into
gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from
cups just before serving.

Kraft Kitchens TipsNoteLook for wooden pop sticks in craft or hobby stores. If
you don't have pop sticks, you can use plastic spoons for handles instead.How to
Easily Remove Frozen Pops from CupsDip cups in warm water for 15 sec. Peel
off cups.(Do not twist or pull pop sticks.)
PHILADELPHIA Double-Chocolate Cheesecake
24 OREO Cookies, crushed (about 2 cups) 1/4 cup (1/2 stick) butter or
margarine, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar 2 Tbsp. flour 1 tsp. vanilla 1 pkg. (8 squares) BAKER'S Semi-Sweet
Chocolate, melted, slightly cooled 4 eggs 1/2 cup blueberries Make It!HEAT
oven to 325ºF.
MIX crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10
min.
BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add
chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just
until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
Use foil to lift cheesecake from pan. Top with berries.
Kraft Kitchens TipsSize-WiseNeed a sweet treat to serve a crowd? Try this rich,
chocolatey dessert! Since it serves 16 people, it easily fits the bill.How to Press
Crumb Mixture Into Pan To Make CrustUse bottom of dry measuring cup to press
crumb mixture onto bottom of pan.Special ExtraAdd 1/4 cup hazelnut liqueur with
the melted chocolate.

Quick Lemon-Berry Trifle
Prep Time: 15 min Total Time: 1 hr 15 min Makes: 16 servings, 1/2 cup each
What You Need!2-1/2 cups cold milk 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor
Instant Pudding, or any other flavor 2 cups thawed COOL WHIP Whipped
Topping, divided 4 cups mixed fresh berries (blueberries, raspberries and sliced
strawberries), divided 42 NILLA Wafers Make It!
BEAT milk and pudding mixes with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
Reserve 1/4 cup berries for garnish; set aside.
ARRANGE 21 wafers on bottom and up side of 2-1/2-qt. bowl; top with layers of
1/3 pudding mixture and 1/2 each berries and remaining pudding mixture. Top
with remaining wafers, berries, pudding mixture and COOL WHIP. Garnish with
reserved berries.
REFRIGERATE 1 hour.
Kraft Kitchens TipsSpecial ExtraFor extra lemon flavor, toss mixed berries with 2
Tbsp. sugar and 1 Tbsp. lemon zest before using.
Chocolate Éclair Squares
What You Need!

2 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
64 NILLA Wafers
2 squares BAKER'S Semi-Sweet Chocolate
BEAT milk and pudding mixes with whisk 2 min. Stir in COOL WHIP.
ARRANGE 16 wafers on bottom of 8-inch square dish; cover with 1/3 of pudding
mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.
MICROWAVE chocolate in microwaveable bowl on HIGH 1 min. or until melted
when stirred. Drizzle over dessert.
Kraft Kitchens Tips
Special Extra
Garnish with COOL WHIP Whipped Topping (in a can) just before serving.
Keeping It Safe
Store leftovers in refrigerator.
JELL-O Magic Mousse
Prep Time: 10 min Total Time: 8 hr 10 min Makes: 10 servings, about 1/2 cup
each What You Need!3 cups boiling water 1 pkg. (6 oz.) or 2 pkg. (3 oz. each)
JELL-O Strawberry Flavor Gelatin 1 tub (16 oz.) COOL WHIP Whipped Topping,
thawed Make It!
ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Whisk in
COOL WHIP until well blended. (Mixture will be thin.)
POUR into 10 glasses or dessert dishes, 1-1/2-qt. bowl or 6-cup mold sprayed
with cooking spray.
REFRIGERATE 8 hours or until set. If using mold, unmold dessert onto serving
plate just before serving.
Kraft Kitchens TipsSize-WiseSince this indulgent dessert serves so many people,
it's a great choice to serve at your next party. ShortcutIs the COOL WHIP still
frozen? No need to worry. Just follow the recipe as directed, using the still-frozen
COOL WHIP. Just be sure to stir the gelatin mixture until the COOL WHIP is

completely melted as directed before pouring into the glasses, dessert dishes,
bowl or mold. Special ExtraIf preparing dessert in mold, melt 1 square BAKER'S
Semi-Sweet Chocolate as directed on package; pour into resealable plastic bag.
Cut off small piece from 1 bottom corner of bag; squeeze chocolate over serving
plate as desired. Refrigerate until firm. Unmold dessert onto plate just before
serving.
Lemon-Cream Cheese Cupcakes
What You Need!1 pkg. (2-layer size) white cake mix 1 pkg. (3.4 oz.) JELL-O
Lemon Flavor Instant Pudding 1 cup water 4 egg whites 2 Tbsp. oil 1 pkg. (16
oz.) powdered sugar 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4
cup (1/2 stick) butter, softened 2 Tbsp. lemon juice Make It!
HEAT oven to 350ºF. Beat cake mix, pudding mix, water, egg whites and oil in
large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on
medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin
cups.
BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in
pans 10 min.; remove to wire racks. Cool completely.
MEANWHILE, beat sugar, cream cheese, butter and juice with mixer on low
speed until well blended. Frost cupcakes.
Kraft Kitchens TipsSubstitutePrepare as directed, using PHILADELPHIA
Neufchatel Cheese. Special ExtraStir 1 tsp. lemon zest into frosting mixture.

Angel Lush
1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained.
1 pkg. (1.5 oz.) JELL-O Vanilla Flavor
Fat Free Sugar Free Instant Pudding 1 cup thawed COOL WHIP LITE or COOL
WHIP Sugar Free Whipped Topping 1 pkg. (10 oz.)
Round angel food cake, cut horizontally into 3 layers
10 fresh strawberries
MIX pineapple and dry pudding mix in medium bowl with whisk until well blended.
Stir in COOL WHIP.
STACK cake layers on plate, filling layers and topping with pudding mixture.
REFRIGERATE 1 hour. Top with berries just before serving.
DOLE is a registered trademark of Dole Food Company, Inc. Kraft Kitchens
TipsLush Dessert CupsOmit cake. Prepare pudding mixture as directed.
Refrigerate several hours or until chilled. Serve spooned into dessert dishes.
How to Cut Angel Food CakeUse a serrated knife and gentle sawing motion to
easily cut the angel food cake.

Strawberry Delight Squares
What You Need!10 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)
1/2 cup sugar, divided 6 Tbsp. butter or margarine, melted 1-1/2 pkg. (8 oz.
each) PHILADELPHIA Neufchatel Cheese, softened 2 Tbsp. milk 1 cup thawed
COOL WHIP LITE Whipped Topping 2 cups boiling water 1 pkg. (0.6 oz.) JELL-
O Strawberry Flavor Sugar Free Gelatin 1-1/2 cups cold water 2 cans (8-1/4 oz.
each) mandarin oranges, drained Make It!
MIX graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch
pan.
BEAT Neufchatel, remaining sugar and milk with whisk until well blended. Stir in
COOL WHIP; spread over crust. Refrigerate until ready to use. Meanwhile, add
boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved.
Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in oranges.
Spoon over Neufchatel layer.
REFRIGERATE 3 hours or until firm. Cut into squares.
Kraft Kitchens TipsSize-WiseSweets can be part of a balanced diet but
remember to keep tabs on portions.SubstitutePrepare using 2 pkg. (0.3 oz. each)
strawberry gelatin.Storage Know-HowOnce thawed, store COOL WHIP LITE
Whipped Topping in the refrigerator for up to 2 weeks or re-freeze for up to 3
months.
Cream Puff Pastry
1/2 c. butter
1 c. boiling water
1 c. pre-sifted flour
1/4 tsp. salt
4 eggs
Put butter and water in small saucepan; stir over high heat until melted and liquid
is boiling rapidly. Add flour and salt at once; raise saucepan a few inches above
heat. Stir briskly. Mixture will come away from sides of pan and form a ball in
center.

Cook and stir 30 seconds more. Remove from heat. Break 1 egg into the paste;
beat fast until smooth and fluffy. Repeat until all the eggs are used.
Drop by whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches
apart. Bake at 350 degrees until puffed and golden 35-40 minutes. Cool away
from drafts. Cut off tops and fill with filling or ice cream.
CREAM PUFF FILLING:
1/3 c. sugar
2 c. milk
2 tbsp. butter
2 tsp. vanilla
2 tbsp. cornstarch
2 egg yolks, slightly beaten
Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook
over medium heat, stirring constantly until mixture thickens and boils. Remove
from heat; stir in butter and vanilla. Cool and fill cream puffs.
Chocolate Eclairs or Cream Puffs
SHELLS:
1 c. water
1/2 c. butter
Salt
Boil above. Add all at once 1 cup flour. Stir; remove from heat. Cool slightly.
Should look like mashed potatoes.
Beat in 4 eggs, one at a time. Drop by teaspoon on greased cookie sheet.
Bake at 400 degrees for 15 minutes. Turn down oven to 350 degrees and bake
an additional 15 minutes. For larger shells use tablespoon and add 10 minutes
more to each baking time.
Chocolate Eclair Filling:
Mix, 2 small packages vanilla pudding with 3 cups milk. Fold in 8 ounces of Cool
Whip. Fill shells and frost with chocolate icing.
CREAM PUFF DESSERT
Boil together 1 stick butter and 1 cup water. Add 1 cup flour. Mix well. Cool
slightly. Stir in 4 eggs, one at a time. Mix well and spread into 9 x 13 inch
greased pan. Bake at 400 degrees for 30 minutes. Cool completely. Makes a
pretty crust.
DESSERT:
Take 1 large box vanilla instant pudding. Add 3 cups milk and 18 ounce package
softened cream cheese. Mix together with a wire whip so lumps disappear. Pour
into cream puff crust. Spread 8 ounces Cool Whip on top of pudding and drizzle
Hershey's syrup on top. Refrigerate. Keeps very well for days. The cream cheese
gives the pudding a different, good taste.

Floating Island
1 can condensed milk
1 (12 oz.) can Pet milk
1 condensed milk can of water
4 eggs (separated), need yolks
1 tbsp. vanilla
ISLAND:
4 egg whites
4 tbsp. sugar
Few drops of lemon juice
Beat egg yolks well - add milks and water then heat on stove, stirring constantly -
do not let boil - until thickens, approximately 15 minutes. Remove from stove.
Add in vanilla and pour in glass bowl. (If this mixture boils the egg will curdle and
it's no good - if it's not stirred constantly the bottom will burn and again it's lost.)
Beat egg whites until stiff (approximately 5 minutes), slowly add sugar and lemon
juice. When stiff and holding peaks, add in big spoonfuls to top of custard mix in
glass bowl to look like "Floating Islands". Serves 8.
Floating Island
3 eggs
9 egg yolks
1 c. sugar
1 tsp. salt
1/2 gallon milk
2 tsp. vanilla
ISLANDS
9 egg whites
1 c. sugar
1 tsp. cream of tartar
1 tsp. vanilla
Scald milk. Slightly bet 9 egg yolks and 3 eggs. Add sugar and salt to eggs, and
then stir egg mixture into scalded milk. Cook custard over low heat until slightly
thick - about 1 hour, stirring constantly. Cool and add 2 teaspoons vanilla. Pour
custard into shallow pans, filling less than 1 1/2 inches.
Prepare islands by beating 9 egg whites until stiff. Add sugar, cream of tartar and
vanilla. Drop islands from a spoon onto custard. Brown islands in oven (350
degrees) about 10 minutes. Cool and refrigerate 2 hours. 24 servings. Serve in
sauce dishes with 2 or 3 islands.
Islands in the Stream
1 qt. milk
3 lg. eggs, separated
2/3 c. granulated sugar
2 heaping tsp. all-purpose flour

1 tsp. vanilla extract
Prepare custard:
In 2-quart saucepan over medium heat, heat milk only until tiny bubbly form
around edge; do not allow to boil. Meanwhile, in medium-size bowl with mixer at
medium speed, beat egg yolks and all but 3 tablespoons sugar until light and
fluffy; beat in flour until smooth. When milk is hot, remove from heat; gradually
add 3/4 cup milk to egg yolk mixture, stirring rapidly with wooden spoon.
Slowly pour yolk mixture back into remaining milk in saucepan, stirring
constantly. Set over very low heat; cook 20 to 25 minutes, stirring constantly until
mixture thickens enough to coat back of metal spoon; do not allow to boil.
Remove from heat; stir in vanilla. Pour custard through fine-mesh strainer into
metal bowl. Cover surface of custard with plastic wrap; refrigerate at least 45
minutes until cold.
Prepare meringue "islands":
In 12-inch skillet over high heat, bring enough water to fill skillet 2/3 full to boil.
Meanwhile, in large bowl with mixer at high speed, beat egg whites until foamy;
beat in remaining 3 tablespoons sugar, 1 tablespoon at a time, until stiff glossy
peaks form. Reduce heat under skillet so water barely simmers. Using
tablespoon, scoop up some of meringue mixture; form into egg shape with
second tablespoon held upside down.
Gently drop meringue into simmering water. Using about half of meringue
mixture, repeat to make 5 more "islands", dropping into water and spacing well
apart. Simmer "islands" 2 minutes on each side, turning carefully.
Using slotted spoon, remove to paper towels to drain. Repeat procedure with
remaining meringue mixture; you should have about 12 "islands".
Chocolate Roulade

Ingredients
Serves 8 to 10
Vegetable-oil cooking spray
1/4 cup unsweetened cocoa powder, plus more for dusting
1/2 cup cake flour (not self-rising)
2 tablespoons cornstarch
Pinch of salt
4 large eggs
1/2 cup sugar
Armagnac Syrup
Chestnuts, in syrup, drained, for garnish
Chestnut Mousse
Chocolate Glaze
Directions
Preheat oven to 375 degrees. Coat a 13-by-18-inch rimmed jelly-roll pan with
cooking spray; line with parchment. Coat lining with cooking spray. Dust with
cocoa; tap out excess. Sift cocoa, flour, cornstarch, and salt together into a bowl;
set aside.
Put eggs and sugar in the heatproof bowl of an electric mixer; set over a pan of
simmering water. Whisk constantly until sugar is dissolved and eggs are hot to
the touch. Transfer bowl to mixer fitted with the whisk attachment. Beat on high
speed until pale, fluffy, and cool.
Sprinkle flour mixture over egg mixture; gently fold in with a rubber spatula.
When almost combined, pour melted butter down side of bowl; fold in. Pour
batter onto pan; smooth. Bake until cake pulls away from sides of pan and is
springy to the touch, 8 to 10 minutes.
Run a thin knife around cake. Invert onto a clean kitchen towel dusted
generously with cocoa; peel off parchment.
Starting from one short end, roll cake, using towel to guide into a log. Transfer to
a wire rack; let cool completely.

Unroll cake. Brush surface with Armagnac syrup; then spread with mousse,
leaving a 1/2-inch border. Roll up again, using kitchen towel. Bring towel's edges
together along top of cake; secure with clothespins (leave ends open).
Refrigerate at least 4 hours or overnight.
Transfer cake to a rack set over a rimmed baking sheet; remove towel. Pour
glaze on top. Refrigerate 30 minutes. Garnish with chestnuts, if desired.
Devil's Food Cupcakes
Ingredients
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature
Chocolate Ganache Frosting
Chocolate Curls, for decorating (optional)
Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk
together cocoa and hot water until smooth. In another bowl, whisk together flour,
baking soda, baking powder, and salt.
Melt butter with sugar in a saucepan over medium-low heat, stirring to combine.
Remove from heat, and pour into a mixing bowl. With an electric mixer on
medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at
a time, beating until each is incorporated, scraping down sides of bowl as
needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed
to low. Add flour mixture in two batches, alternating with the sour cream, and
beating until just combined after each.
Divide batter evenly among lined cups, filling each three- quarters full. Bake,
rotating tins halfway through, until a cake tester inserted in centers comes out
clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out
cupcakes onto racks and let cool completely. Cupcakes can be stored overnight
at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate
up to 3 days in airtight containers; bring to room temperature and garnish with
chocolate curls just before serving.
Coconut Cupcakes
Ingredients
Makes 2 dozen
3 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
3 sticks (1 1/2 cups) unsalted butter, room temperature
2 1/4 cups sugar
1 cup coconut milk
8 large egg whites
1 1/4 cups shredded sweetened coconut
Seven-Minute Frosting
Fresh Roasted Coconut, for garnish

Directions
Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper
liners; set aside.
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and
2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl
as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three
parts, alternating with the milk and beginning and ending with the flour; beat until
just combined. Transfer mixture to a large bowl; set aside.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg
whites on low speed until foamy. With mixer running, gradually add remaining 1/4
cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do
not overbeat. Gently fold a third of the egg-white mixture into the butter-flour
mixture until combined. Gently fold in remaining egg-white mixture; stir in
shredded coconut.
Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup
batter. Bake, rotating pans halfway through, until the cupcakes are golden brown
and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25
minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert
and let cool completely, top sides up. Frost cupcakes with seven minute frosting,
swirling to cover. Cupcakes may be stored in a covered container in the
refrigerator for up to 3 days. Garnish with fresh coconut just before serving.
Strawberry Cupcakes
Ingredients
Makes 2 dozen
3 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 1/4 cups sugar
1 cup milk
8 large egg whites

Strawberry Meringue Buttercream
24 small fresh strawberries, washed (hulls intact), for garnish
Directions
Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper
liners; set aside.
In a medium bowl, sift together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and
2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl
as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three
parts, alternating with the milk and beginning and ending with the flour; beat until
just combined. Transfer mixture to a large bowl; set aside.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg
whites on low speed until foamy. With mixer running, gradually add remaining 1/4
cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do
not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture
until combined. Gently fold in remaining egg-white mixture.
Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup
batter. Bake, rotating pans halfway through, until the cupcakes are golden brown
and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25
minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert
and let cool completely, top sides up. Frost cupcakes with strawberry meringue
buttercream, swirling to cover. Cupcakes may be stored in a covered container in
the refrigerator for up to three days. Garnish with strawberries just before
serving.
Strawberry Meringue Buttercream
Ingredients
Makes 5 cups
4 large egg whites
1 1/4 cups sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
1 teaspoon pure vanilla extract
1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor
Directions
In the heatproof bowl of an electric mixer set over a saucepan of simmering
water, combine egg whites and sugar. Cook, whisking constantly, until sugar has
dissolved and mixture is warm to the touch (about 160 degrees).
Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white
mixture on high speed until it holds stiff (but not dry) peaks. Continue beating
until the mixture is fluffy and cooled, about 6 minutes.
Switch to the paddle attachment. With mixer on medium-low speed, add butter
several tablespoons at a time, beating well after each addition. (If frosting
appears to separate after all the butter has been added, beat on medium-high

speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest
speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a
rubber spatula until frosting is smooth.
Chocolate Chip Cupcakes with Chocolate Chip Frosting
Ingredients
Makes 30
3 1/4 cups sifted cake flour (not self-rising)
1 1/2 tablespoons baking powder
1/4 teaspoon salt
7 ounces (1 3/4 sticks) unsalted butter, softened
1 3/4 cups sugar
1 cup plus 2 tablespoons milk
1 tablespoon pure vanilla extract
5 large egg whites, room temperature
2 cups semisweet chocolate chips
Chocolate Chip Frosting
Directions
Make cupcakes as directed in Basic Cupcake How-To, omitting eggs and using
milk and vanilla for wet ingredients. Beat egg whites to stiff peaks, and fold into
batter. Fold in chocolate chips. Bake cupcakes about 22 minutes. Frost with
buttercream, and serve immediately.
Chocolate Chip Frosting
Ingredients
Makes about 5 cups
2 cups semisweet chocolate chips
Basic Buttercream
Directions
Fold chocolate chips into buttercream. Use immediately, or cover and refrigerate
for up to 3 days. (Bring to room temperature, and beat on low speed before
using.)
One-Bowl Chocolate Cupcakes

Ingredients
Makes 18 to 24
3/4 cup unsweetened cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons safflower oil
Directions
Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set
aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and
salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix
until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to
assure batter is well mixed.
Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops
spring back when touched, about 20 minutes, rotating pan once if needed.
Transfer to a wire rack; let cool completely.
Helpful Hint
Cupcakes will keep, covered, for up to three days.

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow
Ingredients
Makes 2 dozen
2 1/4 cups plus 2 tablespoons sugar
3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped
Directions
Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set
aside.
Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking
soda, and salt together into the bowl of an electric mixer. Using the paddle
attachment, mix ingredients together on low speed.
In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and
beat on medium speed for 30 seconds. Scrape down sides of bowl and continue
mixing on medium speed for 2 minutes. Add boiling water and stir to combine;
set cake batter aside.
Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a
large bowl; stir until well combined.
Place 1 tablespoon graham cracker mixture into the bottom of each prepared
muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of
each cupcake liner. Reserve remaining graham cracker mixture for topping.
Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and
bake until the edges of the graham cracker mixture is golden, about 5 minutes.

Remove from oven and fill each muffin cup three-quarters full with cake batter.
Sprinkle each with remaining chocolate and graham cracker mixture. Return to
oven and bake, rotating pans halfway through baking, until tops are firm and a
cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer
muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove
cupcakes from pan and let cool completely.
Transfer frosting to a large pastry bag fitted with a large plain round or French tip
(such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each
cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly
brown the frosting, taking care not to burn the cupcake liners. Serve immediately
or store in an airtight container, up to 2 days.
Marshmallow frosting
ingredients
Makes enough for 2 dozen cupcakes
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
Directions
Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric
mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is
dissolved and whites are warm to the touch, 3 to 4 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting
on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7
minutes. Add vanilla, and mix until combined. Use immediately.
Tiramisu Sundaes
Ingredients
Serves 4
1 cup heavy cream
1 1/2 cups strong espresso, cooled
3 tablespoons brandy (optional)
8 store-bought ladyfingers (about 4 ounces)
1 pint ice cream or gelato

Directions
Whisk cream in a medium bowl until stiff peaks form; cover with plastic wrap, and
place in refrigerator until ready to serve.
Combine espresso and brandy, if using, in a medium bowl. Break 4 ladyfingers in
half; dip into espresso mixture until soaked but not falling apart, several seconds.
Arrange two halves in a layer at the bottom of each parfait glass. Top with a
scoop of ice cream. Repeat with another layer of soaked ladyfingers, and top
with a scoop of ice cream. Garnish each glass with a dollop of whipped cream
and a sprinkling of chocolate shavings, if desired. Serve immediately.
Lemon Meringue Cupcakes
This lemon meringue cupcake makes a fabulous dessert.
Ingredients
Makes 24
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh
lemon juice
1 cup buttermilk

Directions
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk
together flour, baking powder, and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale
and fluffy. Add eggs, one at a time, beating until each is until incorporated,
scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour
mixture in three batches, alternating with two additions of buttermilk and lemon
juice, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake,
rotating tins halfway through, until golden brown and a cake tester inserted in
centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool
completely before removing cupcakes. Cupcakes can be stored overnight at
room temperature, or frozen up to 2 months, in airtight containers.
To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a
pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with
frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as
you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface
of frosting, and wave it back and forth until frosting is lightly browned all over.
Serve immediately.
Lemon Curd
Ingredients
Makes about 2 cups
8 large egg yolks
Finely grated zest of 2 lemons
1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
1 cup sugar
1/8 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces
Directions
Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan;
whisk to combine. Cook over medium-high heat, stirring constantly with a
wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick
enough to coat the back of the spoon, 8 to 10 minutes, and registers 160
degrees on an instant-read thermometer.
Remove saucepan from heat. Add salt and butter, one piece at a time, stirring
until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic
wrap, pressing it directly onto the surface of the curd to prevent a skin from
forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.
Seven-Minute Frosting
Ingredients
Makes about 8 cups

1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, room temperature
Directions
Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan;
clip a candy thermometer to side of pan. Bring to a boil over medium heat,
stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until
syrup reaches 230 degrees.
Meanwhile, in the bowl of a standing electric mixer fitted with the whisk
attachment, whisk egg whites on medium-high speed until soft peaks form. With
mixer running, add remaining 2 tablespoons sugar, beating to combine.
As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on
medium-low speed, pour syrup down side of bowl in a slow, steady stream.
Raise speed to medium-high; whisk until mixture is completely cool (test by
touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7
minutes. Use immediately.
Huckleberry Cupcakes with Sweet Cream
Huckleberries are a Montana summer staple. You may substitute blueberries.
Ingredients
Makes 24
1 1/2 cups cake flour (not self-rising)
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks (16 tablespoons) unsalted butter, room temperature
1 3/4 cups granulated sugar
1 1/4 cups whole milk, room temperature
2 cups huckleberries, plus more for garnish
2 cups cold heavy cream

3 tablespoons confectioners' sugar, plus more for dusting
Directions
Preheat oven to 350. Line 2 standard muffin tins with paper liners. Sift together
flours, baking powder, and salt.
Beat butter and granulated sugar with a mixer on medium speed until pale and
fluffy, about 3 minutes. Beat in eggs, one at a time, and vanilla. Reduce speed to
low, and add the flour mixture in 3 additions, alternating with the milk, beginning
and ending with the flour mixture; beat until combined after each addition. Fold in
huckleberries by hand.
Divide batter among cups. Bake, rotating halfway through, until golden brown,
about 25 minutes. Let cool.
Beat cream and confectioners' sugar until firm peaks form. Dollop cupcakes with
whipped cream, garnish with berries, and dust with confectioners' sugar.
Boston Cream Pie Cupcakes
Ingredients
Makes 18
1 1/2 cups all-purpose flour, plus more for tins
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
3 large eggs
1 cup sugar
Directions
Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk
together flour, baking powder, and salt in a small bowl. Warm milk and butter in a
saucepan over low heat.
Beat eggs and sugar with a mixer on high speed until thick and pale, about 5
minutes. Beat in dry ingredients.
Bring milk and butter to a boil. With mixer on low speed, add milk mixture to
batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling

each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins
for 10 minutes, then transfer to wire racks. Let cool.
Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla
cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and
serve immediately.
Vanilla Cream
Ingredients
Makes 1 1/2 cups
2 large egg yolks
1/4 cup sugar
2 tablespoons plus 1/2 teaspoon cornstarch
Pinch of salt
1 cup whole milk
Directions
Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan
over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture
begins to bubble and thicken, about 5 minutes.
Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to
saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes.
Stir in vanilla.
Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on
surface. Refrigerate until cold, at least 1 hour, or up to 2 days.
Chocolate-Ganache Glaze
Ingredients
Makes about 1 1/4 cups
2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup
Directions
Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes.
Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use
immediately.
Pina Colada Pie
Ingredients
3/4 cup pineapple-coconut nectar (recommended: Kern's)
1 cup light coconut milk (recommended: Thai Kitchen)
1 1/2 teaspoons rum extract, divided
1 (3.4-ounce) box instant vanillapudding and pie filling (recommended: Jell-O)

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