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Amaretto Watermelon

Prep Time: 15 minutes
Makes: 4 Servings

A cool and refreshing dessert,
perfect for hot summer days.
It only takes minutes to prepare
and is best eaten right away.

3 pounds watermelon, preferably
seedless (about 4 cups cubed)
1/3 cup amaretto liqueur, divided
1/2 cup whipping cream
1/2 cup sliced almonds
2 tablespoons sugar

Chill a bowl and beater for
whipping the cream.

Cut the watermelon into
1 inch slices and remove the rind;
cut into bite-size chunks.

Reserve 2 tablespoons amaretto and
pour the rest over the watermelon.
Set aside.

Beat the cream to soft peaks.
Add the sugar and remaining
amaretto, and beat to firm peaks.

Divide the watermelon cubes and juices
into 4 small bowls or stemmed glasses.

Sprinkle on most of the almonds.
Spoon the whipped cream over,
add the remaining almonds, and serve.
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Ambrosia Extreme Makeover

Prep Time: 20 minutes
Makes: 12 Servings

1 cup creme fraiche,
sour cream or yogurt
1/2 cup orange juice
1/4 cup lemon juice
3 tablespoons sugar
12 fresh mint leaves, chopped
2 ripe bananas
1 cantaloupe, peeled, seeded and cut into chunks
1 ripe pineapples, peeled, cored and cut into chunks
1 pint strawberries, hulled and quartered
1/2 cup red seedless grapes
3 kiwi, peeled and sliced

In a small bowl, combine the creme fraiche,
orange and lemon juices, sugar and mint.

Peel and slice the bananas, put in a large bowl, along with the cantaloupe, pineapple, strawberries and grapes. Add the crme fraiche mixture and
toss gently to coat the fruit with the dressing.

Put the salad into a serving dish or
bowl and garnish with the kiwi slices.

I've also served this salad with a scoop of frozen
yogurt instead of mixing in crme fraiche.
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Ambrosia Fruit Salad

This salad is great for special occasions
and makes a great dessert.

2 cups grapes
1/2 pint fresh strawberries, rinsed and quartered
2 large banannas, peeled and sliced
2 cans mandarin oranges
2 cups diced fresh pineapple
1 lemon, juiced
2 tablespoons chiffonade fresh mint leaves
1/2 cup granulated sugar
2 cups heavy cream
1/2 cup sifted confectioner's sugar
1 teaspoon pure vanilla extract
1 cup shredded coconut

In a large bowl, combine all the fruit.
Add the lemon juice, mint, and granulated sugar.
In a cold bowl of an electric mixer, combine the cream,
confectioner's sugar, and vanilla.
Using an electric mixer fitted with a whip attachment
or hand-held mixer, whip the cream until soft peaks form.
Add the cream mixture to the fruit bowl and
use your hands to fold the mixture until
the fruit is thoroughly coated.
Garnish on top with coconut.

Do this one early in the day and chill.
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Angel Food Cake With
Berries & Whipped Cream

This awesome dessert is super easy
to prepare and great for company.

Prep Time: 2 minutes
Makes: 6 Servings

1 pint blueberries
1 pint raspberries
2 tablespoons sugar
1 angel food cake,
store bought
1 container whipped cream,

Combine berries. Sugar berries.
Let stand up to 30 minutes.
Serve with sliced angel food
cake and whipped cream.
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Apple Crostata

Prep Time: 20 minutes
Cook Time: 25 minutes
Makes: 6 Servings

For The Pastry:
1 cup all-purpose flour
2 tablespoons granulated
or superfine sugar
1/4 teaspoon kosher salt
1/4 pound (1 stick) very cold
unsalted butter, diced
2 tablespoons ice water

For The Filling:
1 1/2 pounds McIntosh, Macoun,
or Empire apples (3 large)
1/4 teaspoon grated orange zest
1/4 cup flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoons (1/2 stick) cold unsalted butter, diced

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.

Preheat the oven to 450 degrees F.

Flour a rolling pin and roll the pastry into an 11-inch circle
on a lightly floured surface. Transfer it to a baking sheet.

For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.

Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the
apples are tender. Allow to cool. Serve warm or at room temperature.

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Apple Fried Pies

These easy and tasty quick fried pies can be a pleasing addition to any breakfast, lunch or dinner. You can also sustitute the apples for fresh peaches, which work well too. Makes a beautiful presentation.

Prep Time: 40 minutes
Cook Time: 40 minutes
Makes: 8 Servings

2 tablespoons butter
4 McIntosh apples, peeled,
cored, and sliced
1/2 cup sugar
1/2 teaspoon cinnamon
1 teaspoon lemon juice
1 (8-piece) container
refrigerated flaky biscuit dough

For The Filling:
Add the butter to a large saute pan and melt. Add the apples, sugar, cinnamon, and lemon juice and cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat and cool.

When the filling is cool, roll the biscuits out on a lightly floured surface so that each biscuit forms a 7 to 8-inch circle. Place 2 to 3 tablespoons of the filling on 1/2 of each circle. Brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shapes. Seal by pressing the edges with the tines of a fork.

Heat a deep fryer or a deep pot halfway filled with oil to 350 degrees F.

Carefully add the pies to the oil, 1 at a time, and fry until golden brown, turning the pies as necessary for even browning, about 5 to 8 minutes. Drain on paper towels. Sprinkle with powdered sugar immediately.

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Apple Pie

9 or 10-inch double pastry crust, prepared and rolled
6 to 8 medium Granny Smith apples, peeled and sliced

2 tablespoons cornstarch
2 teaspoons cinnamon
1/2 teaspoon salt
6 tablespoons sugar
6 tablespoons melted butter
2/3 cup light corn syrup
1 teaspoon vanilla
1 tablespoon lemon juice

3/4 cup brown sugar
3 tablespoons flour
6 tablespoons light corn syrup
4 tablespoons softened butter
1/4 cup walnut halves

Preheat oven to 425 degrees. Place bottom crust in large deep-dish pie pan. Fill bottom crust with sliced apples. Combine ingredients in sauce mixture and pour evenly over apples. Combine ingredients for topping mixture. Put about 1/2 cup of the topping mixture on top of the apples and sauce mixture. Cover with top crust. Make several slits for steam.

Bake for 45 minutes or until apples are tender and juices are bubbling. Remove from oven. Spread the rest of the topping mixture over the warm pie, being careful not to break the crust. Return to oven for 10 minutes or until topping is bubbly. Make sure you don't overcook, or the nuts could burn. Remove from oven and let cool completely before cutting.

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Arborio Rice Pudding

Arborio is what risotto is made of. Its fat, starchy grain makes for silky, rich delicious rice dishes, even for dessert. One of my favorite desserts of all time is rice pudding. The silky richness from the arborio sends it over the top.

Prep Time: 5 minutes
Cook Time: 35 minutes
Makes: 4 Servings

1 cup water
Pinch salt
1/2 tablespoon butter
1/2 cup Arborio rice
2 cups whole milk
4 tablespoons sugar
1 teaspoon vanilla extract
Few dashes ground cinnamon
Whipped cream, for serving

Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.

Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick
and silky, about 10 to 15 minutes.

Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and
a dash more cinnamon.
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Baba au Rhum Tart

Prep Time: 10 minutes
Makes: 6 Servings

1/4 cup vanilla syrup, found on coffee isle
3 to 4 tablespoons light rum
1 (7-ounce, 10-inch) large packaged sponge cake shell
2 cups packaged prepared vanilla pudding
1 pint strawberries, sliced

Combine the vanilla syrup and the rum. Douse sponge cake with rum syrup mixture. Fill cake shell with pudding. Top with arranged, sliced strawberries.
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Banana Pudding

This flavorful, rich, creamy, and sweet easy to prepare recipe gets 5 stars and is a real crowd pleaser. It is fantastic in the summer - cool and refreshing and also great for the holidays. You can also reduce the cost somewhat by substituting Nilla Wafers, French Vanilla Milanos or the least expensive Shortbread Cookies for the Chessmen Cookies. Try making this with chocolate pudding, and you are in for a treat. And instead of putting
whole cookies on top, crush the cookies very fine. Yum!

Prep Time: 30 minutes
Makes: 12 Servings

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
or banana cream pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed,
or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
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Banana's Foster Flamb

(Makes: 4 Servings)

4 tablespoon butter
1 cup light brown sugar
1/4 cup heavy cream
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon finely grated orange zest
2 large bananas, peeled and halved lengthwise
and crosswise or 8 baby bananas, peeled
1/3 cup rum vanilla bean or butter pecan ice cream

In a large, heavy, non-stick skillet over medium high heat, melt butter and stir in brown sugar, cream, cinnamon, vanilla and zest. Stir and bring to a simmer. Simmer a few minutes until thick and add bananas to the pan. Cook while turning to coat the bananas until bananas begin to soften. Remove from heat.

Heat the rum in a small saucepan just until warm. Ignite with a long match and pour over bananas. Shake skillet gently and as flames go out, spoon bananas and caramel over dishes of ice cream and serve immediately.
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Berry Delicious Ice Cream

This easy to put together, fun and
fantastic treat has the perfect blend of flavors.
And goes great with all mixed frozen berries
(blueberries, raspberries, strawberries, and blackberries.)
Tastes like homemade berry pie, just Delicious!

Prep Time: 5 minutes
Cook Time: 10 minutes
Makes: 4 Servings

1 1/2 cups frozen blueberries
1/4 cup sugar
1 cinnamon stick
Splash orange-flavored liqueur
(recommended: Grand Marnier)
1 pint fresh raspberries
French vanilla ice cream, for serving

In a small pot combine the blueberries, sugar, and cinnamon stick. Put pot over medium heat and cook until sugar dissolves and berries burst. Remove pot from heat and add the orange flavored liqueur and the raspberries.
Gently mix to combine, careful not to mush the raspberries.

Scoop ice cream into individual bowls.
Top ice cream with warm berry compote.
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Bourbon Street Balls

Prep Time: 15 minutes
Makes: 24 to 30 Balls

4 cups whole pecans or pecan halves
2 cup crushed or processed
Nilla wafers or other
vanilla flavor wafer cookies
1 cup confectioners' sugar
4 jiggers bourbon
3 tablespoons white syrup,
(recommended: Karo)
Butter, for fingertips

Roughly chop 4 cups pecans in a food processor. Remove 2 cups and reserve. Finely grind the remaining pecans in the food processor.

Combine finely chopped pecans, Nilla wafers, confectioners' sugar, bourbon, and syrup. Coat finger tips with softened butter to help you roll. Shape mixture into balls 1 1/2 inches in diameter using an ice cream scoop. Roll in chopped pecans. Arrange balls on a dessert platter and serve. Ask for help rolling. Four hands make very quick work of this dessert!

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Bread Pudding With Caramel Rum Sauce

Prep Time: 15 minutes
Cook Time: 50 minutes
Makes: 8 to 10 Servings

Nonstick cooking spray
1 pound purchased brioche bread
5 cups cold whole milk
2 (4.4 ounce) boxes
American custard dessert mix
1/3 cup dark rum
2 egg yolks, beaten
1/4 teaspoon ground nutmeg
1/4 cup walnut pieces, lightly toasted
1/4 cup pecan pieces, lightly toasted
1/2 cup golden raisins, optional
Caramel Rum Sauce, recipe follows

Preheat oven to 350 degrees F.

Spray a 13 by 9-inch baking dish with nonstick cooking spray.
Tear brioche into 1-inch pieces and place in prepared dish.

In a large bowl, combine milk, custard dessert mix, rum, eggs, and nutmeg. Whisk until well blended. Stir in nuts and raisins, if using. Pour over brioche; press down lightly on brioche to submerge into custard. Let stand for 10 minutes, or until brioche absorbs custard slightly. Bake for 50 minutes, or until top is golden brown and bread pudding puffs. Serve warm with Caramel Rum Sauce.

Caramel Rum Sauce:
2/3 cup butterscotch caramel sauce
3 tablespoons heavy cream
3 tablespoons dark rum

Combine caramel sauce, cream, and rum in medium glass bowl. Heat in microwave for 45 seconds. Whisk to blend. Drizzle over bread pudding.

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Bread Pudding With Southern Bourbon Sauce

Prep Time: 25 minutes
Cook Time: 50 minutes
Makes: 6 Servings

3 cups stale French bread,
cut in 3/4-inch cubes
2 cups milk
2 eggs
1 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoons butter,
melted and slightly cooled
1/2 cup sultana raisins

Preheat oven to 350 degrees F.

Place stale bread in a bowl with milk and squeeze
the bread with your hand until well saturated with milk.

With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale. Stir in the vanilla, cinnamon, nutmeg, butter and raisins to the egg mixture. Add the soaked bread crumbs to the egg mixture and stir well. Let stand for 10 minutes. It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.

Transfer the mixture to a greased baking dish. Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes. Let it slightly cool in the dish.

Bourbon Sauce:
2 egg yolks
1 stick butter, not margarine
1 cup sugar
1/3 cup bourbon whiskey, to taste

Meanwhile, near the end of the baking time, make the sauce. With an electric mixer, beat egg yolks until thick and pale. In a saucepan, melt the butter and sugar. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened. Stir in bourbon by hand. Serve the pudding warm with vanilla ice cream if desired. Pass the hot bourbon sauce separately.

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Brownie Tart

Chocoholics beware this recipe is sinful!!!
Top brownie slices with vanilla ice cream, Yum!

Prep Time: 15 minutes
Cook Time: 40 minutes
Makes: 8 Servings

6 tablespoons (3/4 stick) unsalted butter
3 1/4 cups (20 ounces) semisweet chocolate chips
3 extra-large eggs
1 cup sugar
1 tablespoon instant coffee granules
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup (4 ounces) chopped walnuts
2 to 3 tablespoons heavy cream

Grease and flour a 9-inch tart pan with removable sides.
Preheat the oven to 350 degrees F.

Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts.
Set aside to cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.

Melt the remaining 1/4 cup of chocolate chips
with the heavy cream and drizzle on the tart.

You can subsitute 1/4 of the flour for 1/4 cocoa powder and use 1 less egg. If you don't like coffee leave it out, the brownies will still be great.

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Caramel Date Cream Pie

This impressive dessert is the perfect choice for a dinner party.
Chock-full of nuts and silky caramel, it will satisfy even the sweetest tooth.

Prep Time: 20 minutes
Makes: 1 Pie

1 ( 14-ounce ) can Sweetened Condensed Milk
( NOT Evaporated Milk )
2/3 cup chopped dates 
2/3 cup chopped pecans 
2 tablespoons milk 
1 cup ( 1/2 pint ) whipping cream, whipped 
1 (6-ounce ) package graham cracker crumb crust 

Stir in dates, pecans and condensed milk; cool. Chill thoroughly. Fold in whipped cream. Pour into crust. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.

To Caramelize Condensed Milk:

Pour condensed milk into 2-quart glass measure. Microwave on 1/2 power Medium 4 minutes, stirring after 2 minutes. Reduce to 1/3 power (LOW); microwave 12 to 16 minutes or until thick and light caramel-colored, stirring briskly every 2 minutes until smooth. Cool. Chill thoroughly. 

Pour condensed milk into top of double broiler; cover. Place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and light caramel-colored. Beat until smooth. Cool. Chill thoroughly. 

Preheat oven to 425. Pour condensed milk into 8 or 9-inch pie plate. Cover with aluminum foil; place in shallow pan. Fill pan with hot water. Bake 1 to 1/2 hours or until thick and light caramel-colored. Remove foil; cool. Chill thoroughly.

Caution: Never heat unopened can. 
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Carnation Key Lime Pie

This no-fail recipe makes the best Key Lime Pie you'll ever taste.

Prep Time: 5 mins
Cook Time: 0 mins
Makes: 8 Servings

1 prepared 9-inch (6 ounces) graham cracker crust
1 (14 oz.) can CARNATION Sweetened Condensed Milk
1/2 (about 3 medium limes) cup fresh lime juice
1 teaspoon grated lime peel
2 cups frozen whipped topping thawed
8 thin lime slices (optional)

Beat sweetened condensed milk and lime juice in small mixer bowl until combined; stir in lime peel. Pour into crust; spread with whipped topping. Refrigerate for 2 hours or until set. Garnish with lime slices.
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Carolina Gold Rice Pudding

Short grain rice is definately the right choice for this recipe
and using the double boiler to cook the rice is a stroke of genius.
For an extra kick soak the raisins in rum.

Prep Time: 5 minutes
Cook Time: 50 minutes
Makes: 8 Servings

1 cup short-grain white rice (recommended Carolina gold rice)
1/2 teaspoon salt
1 (14-ounce) can sweetened condensed milk
4 tablespoons butter
1/2 cup raisins
1 1/2 tablespoons vanilla extract
Pinch freshly grated nutmeg or a sprinkle of cinnamon
Fruit Sauce, recipe follows

Put the rice in the top of a double boiler set over simmering water. Add the salt and 3 cups of boiling water. Cover and cook until the rice is tender, about 30 minutes.

Stir in the condensed milk, butter, and raisins. Cook, stirring frequently, over simmering water until the pudding thickens slightly, about 20 minutes.

Remove the pot from the heat and stir in the vanilla and nutmeg. Spoon the pudding into individual custard cups and refrigerate until ready to serve. Invert puddings onto chilled plates and serve with fruit sauce.

Fruit Sauce:
1 cup orange juice
1/2 cup sugar
1 tablespoon cornstarch
2 teaspoons fresh lemon juice
2 tablespoons butter
1/4 to 1/2 teaspoon rum extract
1 cup stewed fruit, optional

Combine the orange juice, sugar, and cornstarch in the top of a double boiler. Cook the mixture over simmering water until it thickens.

Remove the pot from the heat and stir in the lemon juice, butter, and rum extract. Serve warm over rice pudding garnished with stewed fruit, if desired.

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Champagne Sabayon

Prep Time: 5 minutes
Makes: Generous 1/2 Cup, 4 Servings

2 large egg yolks
2 tablespoons sugar
1/4 cup sparkling wine
Poached Pears, recipe follows

Fill a 1-quart saucepan half-full with water over medium heat and bring to a simmer.

Place all ingredients in a medium stainless steel bowl and whisk until well combined. Place the bowl over the saucepan and continue to whisk until the sauce is thick and doubled in volume, 3 to 5 minutes. The sauce should be thick enough so that it will support a ribbon of sauce trailing off the end of the spoon when lifted.

Serve warm over poached pears in small bowls or decorative glasses.

Poached Pears:

(Makes: 6 Servings)

12 pears
1 bottle sweet white wine, (Moscato, Muscat, Riesling, etc.)
1 vanilla bean, split

Cut a small "x" on the bottom of each pear. Bring a saucepan of water to a boil and set up a large bowl of ice water. Add the pears to the boiling water and cook for 15 to 30 seconds, just to loosen skin. Remove and immediately plunge into the ice water. Slip the skins off the pears. Halve and remove the pits.

Combine the wine and vanilla bean in a large saucepan. Bring to a boil and simmer for 5 minutes. Add the pears, cover and simmer gently for 3 to 5 minutes, or just until the pears are tender.

Remove the pears from the poaching liquid and chill. Top with the sabayon.

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Chocolate Bread Pudding

This recipe is a choclate lover's dream, it is easy to make and goes great with whipped cream or a scoop of vanilla ice-cream. Yum!

Prep Time: 20 minutes
Cook Time: 1 hour
Makes: 10 Servings

1 (1-pound) loaf French or Italian bread, cubed
3 cups milk
1/4 cup heavy cream
1/2 cup coffee flavored liqueur
1 cup sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 teaspoon cinnamon
6 eggs, lightly beaten
8 ounces semisweet chocolate, grated
Whipped cream (optional)

Preheat oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish and place the bread in the dish. In a large bowl, whisk together the milk, cream, and liqueur. Using another bowl, combine the sugar, brown sugar, and cocoa powder and mix well. Add the sugar mixture to the milk mixture and mix well. Add the vanilla and almond extract, and cinnamon to the beaten eggs. Combine the egg mixture to the milk mixture and mix well.

Stir the grated chocolate into the mixture. Pour the mixture over the cubed bread in the pan. Let the mixture stand, stirring occasionally for approximately 20 minutes or until bread absorbs most of the milk mixture. Bake pudding for 1 hour or until set. Check pudding by inserting a knife through the middle and it should come out clean.

Serve the pudding warm, or refrigerate and serve chilled with whipped cream if desired.

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Chocolate Buttermilk Pie

Prep Time: 15 minutes
Cook Time: 1 hour
Makes: 8 to 10 Servings

1 1/2 cups chocolate chips
1 pre-made store-bought deep dish pie crust
7 eggs
1 1/2 tablespoons vanilla extract
1/2 teaspoon salt
2 1/2 cups sugar
1 cup buttermilk
Pre-made whipped cream, for garnish

Preheat oven to 325 degrees F.

Place a rack in the center of the oven.
Place the chocolate chips in a double boiler and melt over low heat, stirring constantly.
Place the pre-made piecrust in a pie pan and set aside.

In a large bowl, combine the eggs, vanilla, salt, sugar, and buttermilk, and mix with electric hand mixer. Pour batter into the piecrust.
Place in oven on middle rack.

Bake for 1 hour. Remove from oven and cool completely.
If not eating immediately, refrigerate pie.
Garnish with store-bought whipped cream just before serving.
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Chocolate Dipped Strawberries

12 large fresh strawberries
8 oz. dark or semisweet chocolate

Line cookie sheet pan with parchment or wax paper. Set double boiler on low heat or place heat-proof glass bowl over saucepan of simmering water.

Gently wash strawberries in cool water. Do not cut off stems. Drain and completely pat dry with paper towels. Set aside on cooling rack to air dry.

Finely chop chocolate and melt in double boiler over simmering water, stirring constantly until mixture is smooth. Do not overheat or allow water to touch the chocolate. Remove from heat.

Allow to dry at room temperature for at least 45 minutes before serving or storing in refrigerator.
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Chocolate Mint Parfaits

Prep Time: 5 minutes
Makes: 4 Servings

4 shots creme de menthe liqueur
1 mint chocolate ice cream
4 chocolate mint candies, such as Andes or peppermint patties
4 sprigs fresh mint

Using 4 parfait glasses or cocktail glasses, pour 1/2 a shot of creme de menthe into each glass. Top with scoops of mint chocolate ice cream, then drizzle another 1/2 a shot per parfait of creme de menthe over ice cream.
Garnish parfaits with mint candy and fresh mint sprigs.
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Chocolate Truffles 1

Prep Time: 25 minutes
Makes: 12 Large Truffles or 24 Small

1/2 pound semisweet chocolate, finely chopped
1/2 cup heavy cream
1 to 2 tablespoons dark rum, Grand Marnier, Bourbon, or other liquor
1/4 to 1/2 cup unsweetened cocoa, confectioners' sugar, sweetened ground chocolate, or finely chopped nuts

Put the chocolate in a bowl.
In a small saucepan or microwave, heat the cream to a boil.
Pour the cream over the chocolate
and shake the bowl gently to settle the cream.
Cover with a plate or lid and set aside until the chocolate melts, about 5 minutes.

Whisk the mixture until smooth and shiny.
Stir in the rum or other flavoring.
Cover the surface of the chocolate with plastic wrap.
Set aside in a cool place until the chocolate firms up, about 2 hours.
(To speed this up set the bowl of chocolate over another bowl of ice and stir until the desired consistency.)

Line a baking sheet with waxed or parchment paper.
Use 2 spoons to drop small mounds/balls of chocolate, about 1/2 to 1-inch high on the paper (depending on the size you want).
Then chill your hands under a faucet of running cold water or by using an ice bath.

Roll each chocolate mound between your open palms to make smooth round balls.

Pour the cocoa or coating of choice into a cake pan or on a plate.
Roll the truffles in the coating or use a clean spoon to pour the coating on the truffles.
Repeat with all the truffles. Refrigerate until ready to serve.

To serve, scoop the truffles out of the cocoa with a fork or a slotted spoon.
Put the truffles in small candy cups and serve now or refrigerate until ready to serve.
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Chocolate Truffles 2

These are wonderfully easy to make and taste delicious. If you find
the chocolate does not set up to well, refrigerate the chocolate
before rolling into pieces this will make them hold up better.

Prep Time: 20 minutes
Cook Time: 3 minutes
Makes: 60 Truffles

1/2 pound good bittersweet chocolate such as Lindt
1/2 pound good semisweet chocolate such as Ghiradelli
1 cup heavy cream
2 tablespoons Grand Marnier, optional
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners' sugar
Cocoa powder

Chop the chocolates finely with a sharp knife.
Place them in a heat-proof mixing bowl.

Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.
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Clouds & Sunshine Squares

Real nice after a summer meal.

Prep Time: 10 minutes
Makes: Approximately 8 Servings

1 (1/2-gallon) vanilla ice cream
1 (1/2-gallon) orange sherbet
1 orange peel, cut into curls
Mint leaves, if desired

Let ice cream and sherbet soften slightly. In a loaf pan lined with waxed paper, press a 1-inch layer of vanilla ice cream into bottom of the loaf pan. Next, press a 1-inch layer of orange sherbet on top of vanilla. Continue to layer in this fashion until the loaf pan is full, ending with vanilla ice cream.

Cover with waxed paper and chill until solid. Invert pan and turn onto a plate. To serve, cut slices to desired thickness and garnish with an orange peel curl and fresh mint leaves, if desired. This will taste like a Dreamsicle.
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Cream Cheese & Pecan Stuffed Berries

(Prep Time: 15 minutes)
(Makes: 20 Berries)

20 whole large strawberries, hulled
8 ounces cream cheese, softened
1/4 cup confectioners' powdered sugar
1/4 teaspoon vanilla or almond extract
2/3 cup chopped pecans

Cut a thin slice from the bottom of each
strawberry so the berries stand upright.
Place berries, cut side down, on a serving platter.
Carefully cut the berries into 4 wedges,
cutting almost to, but not through,
the bottoms with a criss-cross cut.
Fan wedges just slightly,
taking care not to break them.
Set aside.

In a mixing bowl, beat together the cream cheese,
sugar, and vanilla until combined but still stiff.
Using a teaspoon or pastry bag with decorative tip,
fill the strawberries with the cream cheese mixture.
Sprinkle chopped pecans on top of the stuffed strawberries.
Cover and refrigerate until ready to serve.
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These are suprisingly simple to make and taste great.
To give these another dimension try adding a flavoring like vanilla.

Prep Time: 5 minutes
Cook Time: 20 minutes
Makes: 17 to 22 Crepes

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation:
Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs,
spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation:
Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and
2 tablespoons of your favorite liqueur to the egg mixture.

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Creme Brulee 1

Prep Time: 30 minutes
Cook Time: 2 hours 40 minutes
Makes: 6 Servings

9 egg yolks
3/4 cup superfine white sugar
plus 6 tablespoons
1 quart heavy cream
1 vanilla bean

Preheat oven to 325 degrees F. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick.

Pour cream into a medium saucepan over low heat. Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to saucepan. Bring cream to a brief simmer, do not boil or it will overflow. Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture. Do not add hot cream too quickly or the eggs will cook.

Divide custard into 6 (6-ounce) ramekins, about 3/4 full. Place ramekins in a roasting pan and fill pan with enough water to come halfway up the sides of the ramekins. Bake until barely set around the edges, about 40 minutes. You may want to cover loosely with foil to prevent browning. Remove from oven and cool to room temperature. Transfer the ramekins to the refrigerator and chill for 2 hours. Sprinkle 1 tablespoon of sugar on top of each chilled custard. Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust. Garnish with cookies and fresh fruit. Serve at once.

Before dividing into ramekins: add 3 ounces of shaved dark chocolate for chocolate creme brulee; add 4 slices of crystallized ginger for ginger creme brulee; add 3 slices of orange peel for orange creme brulee. Let steep 20 minutes to infuse the flavor. Strain out the ginger and orange peel before baking.

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Creme Brulee 2

Prep Time: 20 minutes
Cook Time: 55 minutes
Makes: 4 Servings

2 cups heavy cream
1 vanilla bean, split lengthwise
4 large egg yolks
1/4 cup, plus 1 tablespoon sugar
1/3 to 1/2 cup white granulated
or light brown sugar

Preheat oven to 300 degrees F.

In a heavy-bottomed medium non-reactive saucepan, heat cream with vanilla bean over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil. Remove from heat and let steep for 15 minutes. Remove and discard the vanilla bean, or save for another use. Strain cream through a fine mesh sieve.

Meanwhile, in a mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes, or until light and fluffy. Gradually beat in 1/4 cup plus 1 tablespoon sugar. Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended.

Pour the custard into 4 (9-ounce) ramekins or custard cups. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken). Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours. Let creme brulee stand at room temperature 20 minutes before serving.

Divide 1/3 to 1/2 cup white or light brown sugar in a thin, even layer over each custard, covering it completely. To caramelize the sugar, light a propane torch* and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the ramekins. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame. Serve immediately.

Finely grate orange zest or bittersweet chocolate over the
creme brulee before adding the sugar for caramelizing.

A propane torch can be bought at your local hardware store. If you don't have one, caramelize the topping under the broiler, watching carefully so as not to burn it.

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Creme Brulee 3

This simple, easy to make creme brulee is absolutely heavenly and
tastes sensational. What an impressive dessert to serve guests.
(I would sugget making it a day in advance.
And caramalizing just before serving).

Prep Time: 15 minutes
Cook Time: 45 minutes
Makes: 5 to 6 Servings

1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus
1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon orange liqueur
(recommended: Grand Marnier)

Preheat the oven to 300 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.
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Death By Chocolate

1 box brownie mix, baked and cool
1 box chocolate mousse or jello mousse,
make according to pkg.
12 oz. Cool whip
1 bag Brickle chips
2 shots Kahlua

Poke holes in brownies and pour Kahlua over it. Crumble up. Layer 1/2 of brownies in glass bowl, then 1/2 of mousse, 1/2 Cool Whip, 1/2 Brickle chips. Repeat and refrigerate overnight.
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Dessert Wines, Cookies, Fresh & Dried Fruits

This recipe is just so simple to
put together and just looks fabulous.

Prep Time: 5 minutes
Makes: 4 Servings

A selection of your favorite dessert wines, such as:
Sweet Sherry, Port, Vin Santo, Riesling, Asti Spumante

12 store bought semisweet cookies,
such as almond toasts or biscotti
1 pound fresh red or green seedless grapes
2 ripe pears
8 ounces assorted dried fruit:
apricots, dates, figs

For a no-bother dessert, set out your
favorite dessert wine with biscotti or
almond cookies for dipping and a combination
of fresh and dried fruits as compliments.
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Egg Nog Mousse

(Makes: About 3 1/2 Cups)

This ultra-rich dessert is incredibly simple to prepare!

1 1/2 cups egg nog
1/3 cup instant vanilla pudding mix
1 cup Pastry Pride whipped cream topping

In a large mixing bowl, whisk together the egg nog
and instant pudding mix until well blended.

In a separate bowl, using an electric mixer,
whip the cream topping until stiff peaks form.

Fold the whipped cream into the egg nog mixture.
Chill well before serving.

Serve the mousse as a topping for pound cake,
with fresh fruit or as the custard in a holiday trifle.
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Espresso Flan

Prep Time: 30 minutes
Cook Time: 45 minutes
Makes: 6 Servings

5 eggs
2 egg yolks
1 cup sugar
1 teaspoon vanilla extract
1 1/4 cups heavy cream
1 cup caramel, recipe follows
Pinch grey salt
1 stick (1/2 cup) melted butter
6 tablespoons hot brewed espresso

In a large bowl, whisk together egg and egg yolks. While whisking add the sugar slowly until fully dissolved. Add vanilla, heavy cream and salt and continue to whisk. In order to get rid of air bubbles in mixture, transfer to large bowl through a fine strainer.

In the bottom of 6 (1/2 cup) ramekins (small ceramic custard cups), place about 1 1/2 teaspoons of caramel. When all 6 ramekins have caramel at the bottom, brush each bottom and side with melted butter to secure flan and yet allow it to be removed easily. Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until about 2/3 full.

Preheat the oven to 350 degrees F.

Place almost full ramekins in shallow baking pan and then fill the pan with boiling water. The hot water bath will allow the flan cups to cook evenly in the oven. Right before placing pan in oven, top each ramekin with a tablespoon of hot espresso. Bake for 40 minutes.

When removing pan from oven, allow the ramekins to remain cooling in their original water bath, overnight if necessary.

Before serving, place ramekins in another shallow pan of warm water to loosen the custard. Run a thin knife around the inside edge of cup to further loosen, place a plate on top of ramekin and flip onto plate to serve.

1/2 cup water
1 cup sugar

In a preheated saucepan over medium heat, pour in water and bring to boil. Add sugar and stir until caramel brown (about 4 minutes). Remove from heat and allow to cool for about 2 to 3 minutes.

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Espresso Granita With Whipped Cream

For all the coffee lovers out there this one's for you.
This delicious, versatile dessert has great
presentation and tastes super with different toppings.
Ice cream can also be used instead of the whipped cream.

Prep Time: 10 minutes
Inactive Prep Time: 5 hours
Makes: 12 servings

6 cups hot espresso
2/3 cup granulated sugar
2 cups heavy whipping cream
1 teaspoon vanilla extract
4 teaspoons confectioners' sugar
2 ounces bittersweet chocolate, grated or shaved
Fresh mint sprigs, for garnish

In a 13 by 9-inch glass baking dish, carefully pour in hot espresso and whisk in granulated sugar until dissolved completely. Place dish in freezer and every hour, scrape the mixture with a large fork to create the granita texture. The granita will need approximately five hours to completely freeze. The first time you scrape, the granita will not be frozen solid. You want to start scraping while it's still slushy so that texture of the granita will be even throughout.

Right before serving, make the whipped cream. In a large bowl, using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks. Add the vanilla extract and confectioners' sugar and continue to beat until stiff peaks.

Line up 12 glass Champagne flutes. Place 1 tablespoon of granita in the bottom of each glass. Using a different spoon, spread a layer of whipped cream. Continue layering the granita and whipped cream, ending with the whipped cream. Sprinkle chocolate over the top of each glass. Garnish with a sprig of mint. Serve immediately.
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Five Minute Bread Pudding

This dessert is as simple as it gets, with a great taste and so easy to do. For a twist use slowly heated prepared Eggnog in place of the condensed milk- it is simpler, and what's more, the Eggnog contains lots of spices that really put this over the top! Including non-alcoholic rum flavoring for the non-drinker. You won't go wrong with this recipe.

Prep Time: 5 minutes
Cook Time: 10 minutes
Makes: 4 Servings

1 loaf store bought frosted or
unfrosted cinnamon raisin bread, unsliced
1/2 stick butter, softened
1 can sweetened condensed or
reduced fat sweetened condensed milk
2 jiggers brandy
Whipped cream in spray top
canister from your dairy aisle
Ground or grated nutmeg, for garnish

Heat a griddle pan over medium heat. Cut 4 thick slices of cinnamon raisin bread. Butter both sides of the bread slices with softened butter. Grill bread until brown and crispy on both sides, 2 minutes on each side.

While bread grills, in a small saucepot, heat sweetened condensed milk or reduced fat sweetened condensed milk over medium low heat for 4 minutes. Remove from heat and stir in brandy.

Cut each grilled slice of bread into quarters and pile into 4 dessert cups. Top bread with a few spoonfuls of hard sauce of sweetened condensed milk and brandy and a generous swirl of whipped cream. Garnish cream with a sprinkle of nutmeg and serve.
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Fruit In A Cloud Dessert

1 can pineapple tidbits - 20 oz.
1 can sliced peaches 16 oz. - cut into smaller pieces
1 can mandarin oranges - 11 to 12 oz.
1 red or yellow delicious apple - peeled & chopped
1 pkg. vanilla instant pudding - regular or sugar-free
1 1/2 cups - 1% or 2% milk
1/3 cup frozen orange juice concentrate
3/4 cup Miracle Whip light

Drain all canned fruit, then mix it all together in a large bowl. In a separate bowl, combine pudding mix, milk, orange juice concentrate. Beat for 2 minutes. Stir into canned fruit mixture. Add Miracle Whip light and stir all ingredients together. Refrigerate for 2 to 3 hours before serving. Garnish with additional fruit if desired.
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Grilled Pineapple With Nutella

Prep Time: 15 minutes
Cook Time: 7 minutes
Makes: 10 to 12 Servings

2 pineapples, peeled, cut crosswise
into 1/2-inch-thick slices and core removed
2/3 cup mascarpone cheese, room temperature
1/2 teaspoon vanilla extract
2/3 cup chocolate-hazelnut spread
(recommended: Nutella)
6 tablespoons whipping cream
Olive oil
3 tablespoons chopped toasted hazelnuts

Prepare the outdoor barbecue to medium-high heat.
If you do not have a barbecue,
you can use an indoor grill pan set to medium high heat.
Lightly oil the grill.
Grill the pineapple slices until heated
through and beginning to brown,
about 3 minutes per side.
It's important to leave the pineapples on the grill,
untouched so that you can create the grill marks.
While the pineapples are cooking,
whisk the mascarpone and vanilla
in a small bowl to blend.
Set aside.

Combine the chocolate-hazelnut spread and
cream in a small bowl and stir to combine.
Place in a microwave on high for about 2 minutes,
stirring every 20 seconds to blend well.
Alternatively, you can combine the chocolate-hazelnut spread
and cream in a small saucepan, set over low heat, and
cook for about 5 minutes, stirring constantly.
Heat until satiny smooth and easy to pour,
about 3 to 5 minutes.

Transfer the pineapple slices to a large platter.
Drizzle the warm chocolate-hazelnut sauce over.

Dollop the mascarpone mixture on top.
Sprinkle with the hazelnuts and serve.
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Hot Fudge Sundaes

Prep Time: 15 minutes
Cook Time: 7 minutes
Makes: 4 Servings

8 ounces bittersweet chocolate chopped
(you can use morsel if you don't want to chop chocolate)
1/2 cup very strong black coffee
3 tablespoons salted butter, cut into pieces
4 tablespoons (three turns around the pan) heavy cream
1/2 teaspoon cinnamon
1 pint chocolate ice cream

Suggested Garnishes:
chopped peanuts, whipped cream,
maraschino cherries.

In a heavy saucepan over medium low
heat melt the chocolate and the coffee;
once melted remove pan from heat and
stir in the butter, cream, and cinnamon.

Scoop ice cream into serving dishes
top with sauce and toppings of you choice.
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Jello Dessert 1

2 - 3oz pkgs. suggested
1 cup Boiling Water
1 pint Sour Cream (low-fat okay)
1 - 16oz can crushed Pineapple - do not drain
1/4 cup Marachino Cherries -chopped
1/4 cup ground or finely chopped pecans or walnuts

Dissolve jello in boiling water.
Add sour cream.
Stir until smooth and creamy.
Add pineapple, cherries and nuts.
Chill until firm.
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Jello Dessert 2

2 - 3oz. pkgs Jello
16 oz. Cottage Cheese
16 oz. whipped topping, such as
cool whip (2 small or one large container)
2 cans mandarin oranges
1 - 20 oz. can crushed pineapple(drained)

Mix jello (dry) powder with cottage cheese. Fold in whipped topping. Drain juice from cans of mandarin oranges and crushed pineapple. Stir into jello mixture. Chill for a few hours before serving.
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Kahlua Tiramisu

Prep Time: 10 minutes
Makes: 6 Servings

12 teaspoons plus 2 tablespoons Kahlua
18 soft lady fingers (available in the packaged-baked-goods section)
1 (8-ounce) container mascarpone cheese, softened
1 tablespoon granulated sugar
3 (4-ounce) containers refrigerated prepared vanilla pudding
6 teaspoons frozen non-dairy whipped topping, thawed
Cocoa powder

Line 6 (1-cup) glass custard cups with plastic wrap. Spoon 2 teaspoons Kahlua into each cup. Soak 3 lady fingers in each cup, turning to coat both sides. Arrange lady fingers around sides of cups. Set aside. In a large bowl, whisk mascarpone, sugar, and remaining 2 tablespoons Kahlua until just smooth.

Whisk in pudding. Divide pudding mixture equally among prepared cups. Cover tightly and refrigerate until set, about 30 minutes, or up to 1 day. Uncover cups. Invert cups onto plates and remove plastic wrap. Top with whipped topping and sprinkle with cocoa powder just before serving.
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Krispy Kreme Bread Pudding With Butter Rum Sauce

Just when you thought you could'nt top a Krispy Kreme, make this recipe and you will have the answer! This delicious downright sinful dessert is for all the sweet tooths out there. You can also add coconut and chopped cherries with a scoop of vanilla ice cream....YUM!

Prep Time: 10 minutes
Cook Time: 1 hour
Makes: About 12 Servings

2 dozen Krispy Kreme donuts or donuts of your choice
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows

Preheat oven to 350 degrees F.

Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.

Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.

Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste

Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.

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Ladyfinger Parfaits

Prep Time: 15 minutes
Makes: 2 Servings

12 ladyfingers
2 cups melted vanilla ice cream
4 tablespoons orange flavored liqueur
1 cup raspberries
Whipped cream, as a garnish, optional

Line 2 large wineglasses with ladyfingers
all along the inside perimeter of the glass.

In a bowl, mix the melted ice cream and the liqueur.
Drop some raspberries in the bottom of each glass.
Top with one-quarter of the ice cream mixture per glass.

Add another layer of raspberries,
then more ice cream mixture,
and then make the last layer raspberries.

Top with whipped cream, if using.
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Maple Banana Fritters

Your family will be fighting over these!

Prep Time: 20 minutes
Cook Time: 20 minutes
Makes: 8 Servings

1 cup dark amber maple syrup
Vegetable oil, for frying
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup milk
1 tablespoon vanilla extract
4 ripe bananas, peeled
2 tablespoons lemon juice

Preheat oven to 250 degrees F.

In a saucepan bring maple syrup to a gentle boil, reduce heat and let simmer and cook for 10 minutes until thick and will coat the back of a spoon. Remove from heat and let cool enough to pour into a serving container.

In a deep frying pan, add 2 to 2 1/2-inches of oil and heat to 350 to 375 degrees F or until a drop of batter immediately rises to the surface.

While oil is heating, sift together in bowl the flour, baking powder, and salt. Beat eggs in a separate bowl and add to dry ingredients. Add milk and vanilla to batter and mix until all ingredients are incorporated and it has a pancake batter-like consistency. Add additional milk a little at a time if needed. Let batter rest for 10 minutes to let the baking powder to become active and bubble.

Next, cut bananas into 1-inch size pieces on an angle and toss in a bowl with lemon juice. Using two forks, coat banana pieces with the batter and drop one at a time into the hot oil. Let cook until both sides are golden brown, about 3 to 4 minutes for each side. Turn bananas with forks as they brown. Remove and drain on paper towels, then place in oven on a lined baking pan to keep warm. Repeat steps if doing a larger batch. Pour syrup over bananas and serve as a dessert or side dish.

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Mexican Caramel Sundaes

This sinfully good dessert is easy
to make and tastes out of this world.

Prep Time: 5 minutes
Cook Time: 10 minutes
Makes: 4 BIG Sundaes

8 ounces store bought caramel sauce for ice cream
1/4 teaspoon ground cayenne pepper
1 teaspoon cinnamon
(1/2 teaspoon for sauce,
1/2 teaspoon for tortillas)
4 (8--inch) flour tortillas
2 tablespoons melted butter
4 teaspoons sugar
2 pints Dulce de Leche caramel ice cream
or caramel swirl ice cream
or butter pecan ice cream br> or vanilla ice cream
1 canister real whipped cream, from dairy aisle
4 ounces, 1/2 cup, Spanish peanuts

Preheat oven to 400 degrees F.

In a small saucepan, warm caramel sauce over low heat and season with cayenne pepper and 1/2 teaspoon of cinnamon. Place tortillas on a cookie sheet and brush liberally with melted butter. Sprinkle each tortilla with sugar and a pinch of cinnamon and bake until crispy and sugar has melted on the tortillas, 5 minutes.

Remove tortillas from oven, let cool to harden and break into large, uneven pieces. Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate. Top with 2 large scoops ice cream. Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon. Top each sundae with whipped cream swirls and Spanish peanuts.
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Mixed Berry Soup With Gelato

This is a Berry Lovers Delight!
and is super easy to put together.
The berry soup can also be
served over cheesecake.

Prep Time: 15 minutes
Cook Time: 15 minutes
Makes: 8 Servings

2 cups dry red wine
1 cup water
2/3 cup sugar
2 whole star anise
2 cinnamon sticks
1 (12-ounce) basket fresh
strawberries, hulled, sliced
1 (6-ounce) basket fresh raspberries
1 (4.4-ounce) basket fresh blueberries
1 pint vanilla bean gelato or
Breyer's Vanilla Bean ice cream or
plain vanilla ice cream
topped with toasted slice almonds

Combine the wine, water, sugar, star anise, and cinnamon sticks in a heavy large saucepan. Add all but 1/2 cup of each of the berries. Bring the liquids to a simmer over medium-high heat. Reduce the heat to medium-low and simmer gently until the fruit is very tender, about 10 minutes. Cool slightly. Discard the star anise and cinnamon sticks. Transfer the berry mixture to a blender and puree until smooth. Strain the soup through a fine mesh strainer and into a medium bowl. Cover and refrigerate until very cold, stirring occasionally, at least 8 hours and up to 1 day ahead.

Cut the reserved strawberries into small pieces. Place a small scoop of vanilla bean gelato or ice cream in the center of 8 decorative dessert glasses or soup bowls. Divide the mixed berry soup among the glasses, being careful to pour around the gelato. Sprinkle the reserved berries over the soup and serve immediately.

If you cannot find Star Anise in your local
store try online. I found it at
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New York Cheesecake

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Makes: 8 to 10 Servings

5 (8-ounce) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 orange, zested
1 lemon, zested
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla
1 graham-cracker crust, recipe follows

Preheat oven to 550 degrees F.

Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, one at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in a baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200 degrees F and continue baking until cake is mostly firm (center will stay slightly wobbly when pan in gently shaken), about 1 hour 45 minutes more.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving. Cheesecake keeps, covered and chilled, 2 weeks.

Graham-Cracker Crust:

1 1/2 cups (5 ounces) finely ground graham crackers
5 tablespoons unsalted butter, melted
1/3 cup sugar
3/4 teaspoon salt

Stir together crust ingredients and press into bottom and 1-inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

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Orange Sherbet Bombe

Prep Time: 10 minutes
Makes: 12 Servings

1 1/2 quarts orange sherbet
1 1/2 quarts vanilla ice cream

Chill a 12-cup mold and the bowl of an electric mixer in freezer for about 30 minutes. Beat orange sherbet in the chilled bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Remove mold from freezer. Using a small spoon, spread sherbet on bottom and up all sides of mold, creating a well for the ice cream. If sherbet slips down sides of mold, return mold to freezer to chill for about 10 minutes, then finish lining. Transfer empty mixer bowl and mold to the freezer to let sherbet harden for about 1 hour.

Soften vanilla ice cream as above. Remove mold from freezer. Using a spoon, fill sherbet-lined mold with softened vanilla ice cream, pressing down on ice cream so that there are no air pockets. Cover with plastic wrap, and return to freezer. Chill until firm, 4 hours or overnight. To unmold, dip mold in hot water for 6 seconds; invert onto serving plate. If bombe does not come out of mold, continue dipping in water 6 seconds at a time until it releases. Use a sharp knife to slice into servings.
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Peanut Butter- Banana Boat Dessert

4 bananas, unpeeled
1/2 cup low fat peanut butter
1/2 cup chocolate chips, semi-sweet or milk chocolate
2 T. chopped peanuts

Arrange 4 pieces of aluminum foil on a cookie sheet with edges rolled & folded under for extra support. Slice each banana lengthwise. Place 2 halves side by side on a aluminum foil. Spread each banana evenly with peanut butter. Top with chocolate chips. Bake at 450 for 5 to 7 minutes or until bananas are tender and chocolate chips are melted. Remove from oven and top with peanuts before serving. Serve warm.

Microwave Directions:
Place each sliced banana on a microwave safe plate. Spread with peanut butter. Top with chocolate chips. Microwave on high for about 45 seconds. Top with peanuts before serving. Serve warm.
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Pineapple Pile

Canned Pineapple Rings
Liqueur, Rum or Champagne
Brown Sugar
Pizzelle Cookie "A thin Italian waferlike cookie"
Hot Fudge or Chocolate Syrup
Whipped Cream
Marchino Cherries

Portions of above ingredients vary based on number of desserts being prepared.

1. Soak pineapple slices in alcohol of choice if desired. (Plain is good too!)
2. Lightly coat pineapple slices with brown sugar
3. Grill pineapple
4. Place grilled pineapple on Pizzelle Cookie - vanilla is recommended
5. Drizzle with Hot Chocolate Sauce (see below for recipe or use store bought)
6. Add whipped cream and top with a cherry

Chocolate Sauce:
3 - 3oz bars chocolate or chocolate bits
(semi sweet chocolate chips melt easily)
3 Tbsp fresh cream
1/2 tsp instant coffee (optional)
2 tbsp brandy or liqueur (optional)
Dash cinnamon (optional)

Melt and stir ingredients in a fondue pot or saucepan.
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Pizzelle Ice Cream Sandwiches

Prep Time: 20 minutes
Cook Time: 30 minutes
Makes: 6 Servings

1/3 cup sugar
2 large egg whites
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 tablespoons butter, melted
1/3 cup all-purpose flour

Ice Cream Sandwiches:
3/4 cup chocolate-hazelnut spread
(such as Nutella)
1 pint good-quality ice cream or gelato,
(such as espresso, vanilla, chocolate)
Powdered sugar, for dusting

To Make The Pizzelles:
Preheat the pizzelle iron to medium-high heat. Whisk the sugar, egg whites, vanilla, and salt in a large bowl to blend. Whisk in 2 tablespoons of butter. Add the flour and whisk just until blended.

Brush the pizzelle cooking surfaces with some of the remaining melted butter. Spoon 1 tablespoon of batter in the center of the pizzelle iron. Close the iron and cook until deep golden, about 3 minutes. Transfer the pizzelles to a cooling rack. Cool completely. Trim off any excess pizzelle along the edges. Store the pizzelles airtight at room temperature.

To Make The Ice Cream Sandwiches:
Gently spread the chocolate-hazelnut spread over 1 side of 12 pizzelles. Cut the ice cream carton to remove the ice cream from the carton in one piece. Starting at the widest end of the piece of ice cream, cut the ice cream crosswise into 1/2-inch-thick rounds. Place 1 slice of ice cream atop each coated pizzelle. (Alternately, the ice cream can be scooped atop the pizzelle.) Top each with a second pizzelle, pressing gently to adhere. Arrange the sandwiches on a baking sheet and freeze until firm.
(Can be made 2 days ahead. Store airtight and keep frozen)

Dust the ice cream sandwiches with
powdered sugar and serve.

If the ice cream sandwiches are eaten immediately, the pizzelles will be crisp. However, if the sandwiches freeze overnight, the pizzelles will soften just enough to allow the sandwiches to be cut into wedges, if desired.
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Puffy Pancakes

(Makes: 12 pancakes)

2 eggs
3/4 cup milk
2 1/3 cups Bisquick Baking Mix
2 tablespoons sugar
1/4 cup salad oil or melted shortening

In a small mixer bowl, beat eggs on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients. Pour batter from 1/4-cup measuring cup onto medium-hot ungreased griddle.
Bake until puffed and bubbles begin to break. Turn; bake other side until golden brown.
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Pumpkin Pie

Prep Time: 15 min
Cooking Time: 50 min
Makes: 8 Servings

3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
1 garnish of whipped cream, (optional)

Preheat the oven to 425F.

Mix sugar, salt, cinnamon, ginger and cloves in small bowl.
Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into pie shell.

Bake for 15 minutes.
Reduce temperature to 350F.;
bake for 40 to 50 minutes or until knife
inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
Top with whipped cream before serving, if desired.

1 3/4 teaspoons pumpkin spice may be substituted
for the cinnamon, ginger and cloves;
however, the taste will be slightly different.

Do not freeze, as this will cause the crust to separate from the filling.

For 2 Shallow Pies: substitute two 9-inch (2-cup volume) pie shells.
Bake in preheated 425 F. oven for 15 minutes.
Reduce temperature to 350 F.; bake for
20 to 30 minutes or until pies test done.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.):
Deep-dish pie- extend second bake time to 55 to 60 minutes.
Shallow pies- no change.
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Raspberry Orange Trifle

Prep Time: 1 hour
Cook Time: 1 hour 10 minutes
Makes: 6 to 8 Servings

1 orange pound cake, recipe follows
1 cup good raspberry jam
2 half-pints fresh raspberries
Orange cream, recipe follows
1 cup (1/2 pint) cold heavy cream
2 tablespoons sugar
1/2 teaspoon pure vanilla extract

Cut the pound cake into 9 (3/4-inch) slices and spread
each slice on 1 side with raspberry jam, using all the jam. Set aside.

Place a layer of cake, jam side up, in the bottom of a 2 1/2 to 3-quart glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat the layers of cake, raspberries, and orange cream, ending with a third layer of cake, jam side down, and raspberries.

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream.
The trifle can sit for awhile at room temperature.

Orange Pound Cake:
1/2 pound (2 sticks)
unsalted butter at room temperature
2 1/2 cups sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract

Heat the oven to 350 degrees F. Grease and flour
2 (8 1/2 by 4 1/2 by 2 1/2-inch loaf pans.
Line the bottoms with parchment paper.

Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

While the cakes bake, cook the remaining 1/2 cup of granulated sugar with remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.

Orange Cream:
1 1/2 cups milk
1 teaspoon grated orange zest (1 orange)
5 extra-large egg yolks, at room temperature
1/2 cup sugar
2 tablespoons sifted cornstarch
1/2 teaspoon pure vanilla extract
1/2 teaspoon Grand Marnier liqueur
1 tablespoon unsalted butter
1 tablespoon heavy cream

Combine the milk and orange zest in a medium stainless steel saucepan over medium heat and bring almost to a boil. Remove from the heat.

Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.

With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)

Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.
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Raspberry Trifle With Rum Sauce

This quick and easy dessert is so good and looks classy with great presentation. These can also be served in smaller portions in wine glasses.
You can also use blueberries as well as raspberries or strawberries for this.

Prep Time: 10 minutes
Cook Time: 1 minute
Makes: 6 Servings

3 tablespoons butter
3/4 cup confectioners' sugar
3/4 teaspoon imitation rum extract
3 tablespoons water
1/2 cup raspberry jam
1 frozen pound cake (12-ounce),
thawed and cut into quarter-size cubes
3 containers (4 ounces each)
refrigerated prepared vanilla pudding
Fresh raspberries, for garnish

Heat butter in a large glass bowl in microwave on high until melted, about 30 seconds. Whisk in confectioners' sugar, rum extract, and water, stirring to form a smooth sauce. Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds. In six small bowls or wineglasses, evenly distribute pound cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tablespoons of pudding evenly over each. Refrigerate for 45 minutes. Garnish with raspberries and serve.
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Rice Pudding With Vanilla Bean, Orange & Rum

This recipe is extremely simple to prepare
and tastes absolutely delicious.
The hint of rum compliments the pudding
and the orange makes it refreshing,
add the vanilla and you have a hit!

Prep Time: 10 minutes
Cook Time: 35 minutes
Makes: 4 to 6 Servings

5 cups whole milk
2/3 cup Arborio rice or
other short-grain white rice
1 vanilla bean, split lengthwise
1/2 cup sugar
2 teaspoons dark rum
1 teaspoon grated orange peel
Orange segments

Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, rum, and orange peel. Discard the vanilla bean. Cook until the mixture thickens, 10 - 15 minutes longer. Spoon the rice pudding into bowls. Cover and refrigerate until cold, about 5 hours. Serve with orange segments.
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Rockin' Rice Pudding

(Makes: 4 to 6 Servings)

3 cups white rice, cooked
3 cups milk
2/3 cup sugar
2 tablespoons butter
1/2 cup raisins
1 teaspoon vanilla extract
Zest of 1 lemon, grated
1 teaspoon cinnamon, divided

Combine cooked rice, milk, sugar and butter in a medium saucepan. Add raisins and vanilla. Cook for 25 minutes until most of the liquid is absorbed. Mix in lemon zest and 1/2 teaspoon of cinnamon. Spoon pudding into a serving dish and dust with remaining cinnamon. May serve chilled or at room temperature.
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Spanish Coffee & Fudge Sundaes

Prep Time: 2 minutes
Cook Time: 5 minutes
Makes: 4 Sundaes

4 brownies or pound cake slices
1 pint coffee ice cream
1 cup prepared hot fudge sauce
2 tablespoons dark roast coffee beans
1/4 cup strong coffee
1/2 cup salted Spanish peanuts
(the small peanuts with skins)

Line dessert bowls with brownie squares or pound cake. Set coffee ice cream out to soften a bit. Heat hot fudge sauce over low heat or in the microwave. Place dark-roast coffee beans in a heavy duty plastic food storage bag and crush them with a small heavy skillet or mallet. If you have a coffee grinder, grind the beans on coarsest setting. Add beans to sauce with 1/4 cup (2 ounces), strong coffee. Scoop coffee ice cream on cake or brownies. Top with coffee fudge sauce and salted nuts and serve. WOW!
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Tiramisu 1

A delicious tiramisu that is very, very easy to make and also makes an excellent impression to dinner guests when served in stemware.

(Makes: 4 Individual Servings)
(Prep Time: 15 mins)

1 cup mascarpone cheese
1/2 cup heavy cream
1/3 cup powdered sugar
1/4 cup very hot water
1/4 cup Kahlua , mixed with the hot water
(or other coffe liqueur)
12 crisp, dry imported italian ladyfingers
cinnamon (garnish)

1. In a medium bowl blend cheese, cream
and sugar with an electric mixer on low.
2. Then beat on high until the mixture thickens-about 3 minutes.
3. Place Kahlua mixed with hot water in a shallow dish or bowl.
4. Cut 8 of the lady fingers in half crosswise.
5. Dip two of these peices quickly in the liqueur mixture,
and place in the bottom of a stemmed, balloon-shaped wine glass.
6. Dollop a spoonful of the cheese mixure over the
ladyfingers in the glass and spread to cover.
7. Dip two more lady fingers placing them in the glass as well,
followed by another dollop of the cheese mixture.
8. Repeat the procedure with the remaining
ingredients in three more wine glasses.
9. Garnish with light sprinkle of cinnamon
and one of the remaining 4 undipped ladyfingers.
10. Serve immediately or chill until serving time.
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Tiramisu 2

Prep Time: 15 minutes
Makes: 8 Servings

6 extra-large egg yolks, at room temperature*
1/4 cup sugar
1/2 cup good dark rum, divided
1 1/2 cups brewed espresso, divided
16 to 17 ounces mascarpone cheese
30 Italian ladyfingers, or savoiardi
Bittersweet chocolate, shaved or grated
Confectioners' sugar (optional)

Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.

Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.

Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.

*RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell?"

To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso.

You can find savoiardi and mascarpone in an Italian specialty store.

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Tiramisu 3

Prep Time: 40 minutes
Cook Time: 10 hours

2 eggs*
2 egg yolks*
12 tablespoons sugar
500 grams mascarpone (1 large tub)
1 cup heavy whipping cream
Pinch of salt
10 tablespoons Marsala
2 cups espresso, plus more if needed
1 large package Lady Fingers (4 sleeves of 12 biscuits)
1 whole cup chopped semisweet chocolate

Place the 2 eggs and 2 whole egg yolks in an electric mixer bowl and add approximately 8 tablespoons of sugar. With whisk attachment beat until the mixture forms a good ribbon (should nearly have soft peaks). Once the correct consistency is achieved, whisk in the Mascarpone cheese. In a separate bowl, whip the cream along with 2 tablespoons sugar and a pinch of salt.

Once hard peaks form, add the whipped cream to the egg/Mascarpone mixture and beat until smooth, adding approximately 2 tablespoons Marsala.

In a separate bowl, pour the hot espresso and add 2 tablespoons sugar and 8 tablespoons Marsala.

One at a time, quickly dip each biscuit in the espresso mixture and then place on the bottom of a 9 by 13 glass baking pan. Continue until you have an entire layer of biscuits on the bottom of the pan.
(Note Of Caution: Dip quickly or biscuits will become soggy.)

Using a spatula spread half of the mascarpone cream over the biscuits. Repeat the process above to make a second layer. This should fill the pan.

Refrigerate 8 to 10 hours or overnight. Grate the chocolate over the top. Enjoy!

*RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.

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Tiramisu Italiano

This recipe is so light and perfectly balanced.
Instead of the wine, you can use heavy cream
and add some Kahlua to the coffee, it's fantastic.

Prep Time: 1 hour
Makes: 8 Servings

7 egg yolks
1/2 cup sugar
1/3 cup sweet marsala, plus 2 tablespoons
8 ounces mascarpone,
softened to room temperature
1 cup heavy cream
1 cup brewed espresso coffee
1 ounce dark chocolate
1/4 cup rum
1 teaspoon natural vanilla extract
48 ladyfingers
1/4 cup unsweetened cocoa powder

Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until mixture is thick and doubled in volume. This is basically a zabaglione. Remove from heat. Stir in the mascarpone until completely blended.

In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture, to lighten.

In a small saucepan, combine espresso, chocolate, rum, vanilla, and remaining 2 tablespoons marsala. Heat gently, and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes. Quickly dip each ladyfinger in the chilled coffee mixture and arrange in a single layer on a 9 by 13-inch glass baking pan. Do not soak the cookies or they will become too moist. Spread 1/2 the mascarpone cream evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining mascarpone cream. Sprinkle top with cocoa powder.

Refrigerate for 2-4 hours before serving.

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Very quick and easy, especially
for a late night sugar fix. YUM!

Prep Time: 5 minutes
Makes: 4 Servings

2 cups lightly crushed
vanilla wafer cookies or
lady fingers
1/2 cup strong coffee, cooled
4 teaspoons sugar
1 pint vanilla ice cream or
Coffee ice cream
Chocolate syrup, for drizzling
Whipped cream, from canister
4 maraschino cherries or
fresh strawberries.

Place 1/2 cup cookie crumbs in each of 4 dessert cups.
Douse with coffee sweetened with sugar.
Top with ice cream, chocolate syrup,
whipped cream and cherries on top.
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Tortilla Dessert Wraps

A Must Try for a Hot Summer Night! For a twist, try using Snickers Bars, TWIX, Reeses' Peanut Butter Cups, Mounds or whatever other chocolate based candy you like! It gives it a real flair! Use your creativity and experiment with different flavours.

Prep Time: 10 minutes
Cook Time: 10 minutes
Makes: 4 Servings

1/2 cup almond paste
4 (8-inch) flour tortillas
1 cup mini-marshmallows
1/2 cup milk chocolate chips
1/2 cup coconut flakest
Whipped cream, for topping
Vanilla ice cream, for serving

Preheat a grill to low.

Spread almond paste evenly on each tortilla. Sprinkle 1/4 of the marshmallows and 1/4 of the chocolate chips and 1/4 of the coconut on half of each tortilla.

Roll the tortilla up and wrap in heavy-duty foil; seal tightly. Grill over low heat until heated through, about 5 to 10 minutes. Remove foil and place on a plate.

Garnish with fresh sweetened whipped cream or prepared whipped topping. Serve vanilla ice cream on the side.

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Triple Chocolate Parfaits

This is wonderful and it will definately dazzle your friends and family.
Using the chocolate liquer does make a big difference!

Prep Time: 5 minutes
Cook Time: 1 minute
Makes: 4 Servings

1 cup hot fudge sauce, any brand
4 shots chocolate liqueur
1 pint chocolate ice cream
Canister of spray whipped cream
Ground cinnamon or cocoa powder, to garnish
Maraschino cherries

Heat hot fudge sauce in microwave -- remove metal lid.

In tall glasses or cocktail glasses, layer chocolate liqueur
with chocolate ice cream and top with hot fudge,
whipped cream, cinnamon or cocoa powder and cherries on top.
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Watergate Pudding

The red and green combination of the pistachio pudding and marachino cherries make this is a perfect dish for a holiday buffet table.
It's also delicious!

1 pkg. pistachio instant pudding - 4 oz. size
1 can crushed pineapple in its own juice
(not heavy syrup) - 20 oz. size
(DO NOT drain)
1 cup miniature marshmallows
1/2 cup chopped pecans
1 3/4 cups whipped topping,
such as Cool Whip - thawed

Stir pudding mix, crushed pineapple,
marshmallows and nuts until well blended.
Fold in whipped topping.
Refrigerate at least 1 hour before serving.
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Yummy Bread Pudding

This pudding comes out sweet and
moist, not to mention absolutely scrumptious.

Prep Time: 10 minutes
Cook Time: 30 minutes
Makes: 8 to 12 Servings

1 1/2 loaves white or wheat bread
(day-old bread works great)
1 1/2 cups whole milk
1 cup sugar
3/4 cup melted butter or margarine
2 tablespoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 eggs, beaten
16-ounce can fruit cocktail
8 1/4-ounce can crushed pineapple
1/2 cup chopped pecans
1/2 cup dark raisins

Preheat 350 degrees F.

Tear each slice of bread into about
5 or 6 pieces and place in a large bowl.
In a separate bowl, place the milk, sugar,
butter, vanilla, cinnamon, nutmeg, and eggs.
Mix well, until the sugar dissolves.
Add the fruit cocktail, pineapple, pecans, and raisins,
and then gently fold in the torn bread,
making sure it soaks up the liquid ingredients.
Pour equal amounts of the mixture into
2 greased 9 by 13-inch baking pans.

Bake for 40 minutes, stirring once after 15 or 20 minutes.
Stirring helps rich bread pudding bake evenly.
Serve cold or hot, depending on the season and your mood.
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This dessert is not only delicious and great for company but also makes a beautiful presentation. If you don't have brandy you can use a
coffee liquer or Amaretto instead.

Prep Time: 30 minutes
Cook Time: 5 minutes
Makes: 8 to 10 Servings

Nonstick cooking spray
1 (12-ounce) loaf pound cake
1/4 cup brandy
6 ounces bittersweet chocolate, chopped
2 cups chilled whipping cream
1/2 teaspoon pure almond extract
1/4 cup powdered sugar
1/2 cup sliced almonds, toasted, coarsely crumbled
Unsweetened cocoa powder

Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.

Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away. In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling.

Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate at least
3 hours and up to 1 day.

Invert the cake onto a platter. Remove the bowl and the plastic wrap.
Sift the cocoa powder over and serve.
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