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Posts Tagged ‘dessert’

Red Raspberry Creme Brulee

Ingredients
1 can (21 ounces) raspberry pie filling
1-1/2 cups heavy whipping cream
6 egg yolks
6 tablespoons sugar
1/4 cup coarse sugar

Directions
Preheat oven to 325°. Coat six 6-oz. ramekins or custard cups with cooking spray. Spoon a scant 3 tablespoons pie filling into the bottom of each ramekin; set aside.

In a small saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove cream from heat; stir a small amount of hot cream into egg mixture. Return all to pan, stirring constantly.

Pour into prepared ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Spoon remaining pie filling over tops. Cover and refrigerate at least 4 hours.

If using a creme brulee torch, sprinkle custards with coarse sugar. Heat sugar with the torch until caramelized. Serve immediately.

If broiling the custards, place ramekins on a baking sheet; let stand at room temperature 15 minutes. Sprinkle custards with coarse sugar. Broil 8 in. from heat for 4-7 minutes or until sugar is caramelized. Refrigerate 1-2 hours or until firm. Yield: 6 servings.

Recipe found here: Red Raspberry Creme Brulee

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Frozen Berry & Yogurt Swirls

Ingredients
10 plastic or paper cups (3 ounces each)
2-3/4 cups fat-free honey Greek yogurt
1 cup mixed fresh berries
1/4 cup water
2 tablespoons sugar
10 wooden pop sticks

Directions
Fill each cup with about 1/4 cup yogurt. Place berries, water and sugar in a food processor; pulse until berries are finely chopped. Spoon 1-1/2 tablespoons berry mixture into each cup. Stir gently with a pop stick to swirl.

Top cups with foil; insert pop sticks through foil. Freeze until firm. Yield: 10 pops.

Recipe found here: Frozen Berry & Yogurt Swirls

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Strawberry Sundae Sauce

Ingredients
2 quarts fresh strawberries
6 cups sugar
1 pouch (3 ounces) liquid fruit pectin
1/3 cup chocolate syrup
1/3 cup raspberry liqueur, optional
Vanilla ice cream

Directions
Wash and mash strawberries, measuring out enough mashed berries to make 4 cups. In a Dutch oven, combine strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil 1 minute longer, stirring constantly. Remove from the heat. Stir in syrup and liqueur if desired. Skim off foam.

Pour into jars or freezer containers, leaving a 1/2-in. headspace. Cool to room temperature, about 1 hour. Cover and let stand overnight or until set. Refrigerate for up to 3 weeks or freeze for up to 1 year. Serve with ice cream. Yield: 8 cups.

Recipe found here: Strawberry Sundae Sauce

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Strawberry Shortcake Lush

Ingredients
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1/3 cup butter, melted
1 container (7.5 oz) strawberry cream cheese spread, softened
1 cup powdered sugar
1/2 cup strawberry jam
1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
2 boxes (4-serving size each) Jell-O™ vanilla-flavor instant pudding and pie filling mix
3 cups cold milk
1 cup chopped fresh strawberries (about 6 oz)

Directions
1 Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.

2 In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13×9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.

3 In large bowl, beat cream cheese spread, powdered sugar and jam with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.

4 In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.

5 When ready to serve, crumble remaining 4 cookies; sprinkle cookies and strawberries on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Recipe found here: Strawberry Shortcake Lush

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JELL-O Strawberry Parfaits

Ingredients
1 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
2 cups ice cubes
1 cup fresh strawberries

Directions
Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add ice; stir until gelatin is slightly thickened. Remove any unmelted ice.

Lean 4 parfait glasses, at an angle, against sides of muffin pan cups. Reserve 4 strawberries for garnish. Slice remaining berries; stir into gelatin. Spoon into tilted glasses. Refrigerate 2 hours or until gelatin is firm.

Top with COOL WHIP and reserved berries before serving.

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Orange Chiffon Pie

Ingredients
1 envelope unflavored gelatin
3/4 cup sugar
1/4 teaspoon salt
1/2 cup milk
3 egg yolks, lightly beaten
3/4 cup orange juice
1/4 cup lemon juice
1 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1 cup heavy whipping cream, whipped
1 pastry shell (9 inches), baked
Oranges slices
Fresh mint, optional

Directions
In a saucepan, combine the gelatin, sugar and salt. Add milk and egg yolks. Cook and stir over medium heat until mixture comes to a boil and gelatin is dissolved. Remove from the heat; add juices and peel. Chill until partially set.

Fold in whipped cream and chill until mixture mounds. Spoon into pie shell; chill thoroughly. Garnish with orange slices and mint if desired. Yield: 6-8 servings.

Recipe found here: Orange Chiffon Pie

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Fruit-Filled Cupcakes

Ingredients
1 package strawberry cake mix (regular size)
2 cups (16 ounces) sour cream
2 large eggs
1/3 cup strawberry preserves
1 can (16 ounces) vanilla frosting, divided
Red food coloring, optional
Red nonpareils and pink jimmies, optional

Directions
In a large bowl, combine the cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes.

Place 27 paper or foil liners in heart-shaped or standard muffin tins. (If using standard tins, tuck a 1/2-in. foil ball or marble between the liner and cup to form a heart shape.) Fill cups half full with batter. Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 teaspoon preserves. Top with remaining batter.

Bake at 350° for 22-27 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

If desired, place a third of the frosting in a small bowl; tint pink with red food coloring. Frost cupcakes with white frosting; if desired, pipe edges with pink frosting. Decorate with nonpareils and jimmies if desired. Yield: about 2 dozen.

Recipe found here: Fruit-Filled Cupcakes

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