Tiramasu ( Italian for PICK ME UP )
1 (4.4 oz.) pkg. dry ladyfingers
1/2 c. brewed espresso coffee, cooled
2 tbsp. brandy or Rum
6 eggs, separated
6 tbsp. sugar
2 lbs. mascarpone cheese or 1 1/2 lbs. cream cheese mixed with 1/2 c. heavy cream and 1/4 c. sour cream
4 tbsp. unsweetened cocoa powder
Spread ladyfingers on a large baking dish. In a small bowl combine coffee and brandy/ rum. Sprinkle ladyfingers with mixture and set aside. In a medium bowl, beat yolks and sugar with electric mixer until thick and lemon colored (4 to 5 minutes). Add mascarpone and blend on low speed until combined.
4 (8 oz.) pkgs. Philadelphia cream cheese
7 whole lg. eggs
1/2 c. sour cream
1/4 c. heavy cream
3 tbsp. flour
1 tsp. (pure) vanilla
1 c. white sugar
1 grated rind of lemon peel
Soften cheese by leaving it out at room temperature for 1 1/2 hours. Place cheese in large bowl, beat with electric beater to blend and further soften.
Add sugar, continuing to beat. Add eggs, one at a time. Mix well after each egg. Add sour cream and heavy cream. Add vanilla; mix well. Add flour. Stop beating. Fold in grated peel.
Pour contents in cheesecake springform pan that has prepared graham cracker crust or use a sugar cookie crust.
Tap pan against counter top to level cheesecake. Bake in 250 degree oven about 1 1/2 hours.
Chewy S’more Brownies
1/2 cup butter
3 oz. unsweetened baking chocolate
1 oz. semi-sweet baking chocolate
1 1/4 cups sugar
1/2 cup pecans or walnuts, chopped
1 teaspoon vanilla
1/2 teaspoon dark rum
1 1/4 cups flour
1/4 teaspoon salt
½ cup small Marshmellows
½ cup chocolate chips/ chunks (left over Easter chocolate is the best)
"Grease bottom of an 8 inch square baking pan.
Melt both chocolates with butter in a medium saucepan stirring over low heat until smooth (about 5 minutes). Remove from heat.
Stir in sugar. Add eggs, one at a time, mixing well after each addition. Mix in flour, salt, vanilla, rum, marshmellows, chocolate chips/ chunks and nuts, stirring only until mixture is smooth and ingredients are combined. Once flour has been added, do not overmix to prevent toughening.
Spread mixture into prepared pan.
Bake for 25 to 35 minutes or until brownies begin to shrink from sides of pan.
Allow to cool before cutting into squares.
Note: if your brownies are dry or tend to be overbaked consistently, reduce the temperature of your oven by 25 degrees.
Recipe can be doubled by baking twice the amount of all ingredients in a 13X9 inch pan. Bake for 35 to 40 minutes.
2 (14 oz.) bags caramels
1 (5 oz.) can Carnation evaporated milk
1 (10.5 oz.) bag miniature marshmallows
"Assorted cut fruit for dipping - ex. apples, pineapple, cherries, bananas, etc.
Melt caramels in a large double boiler, stir frequently.
Stir in milk and marshmallows slowly until completely blended together.
Transfer to fondue pot and serve with cut fruit for dipping.
Toss apples in lemon juice to keep from browning.
Chocolate Delight Fondue
1 c. sugar
3/4 c. unsweetened cocoa
1/3 c. water
1 c. milk
1 (14 oz.) can sweetened condensed milk
1/4 c. butter
1 tsp. vanilla
2 tbsp. liqueur (Creme de Menthe, Grand Marnier, Kahlua, etc)
"Combine sugar and cocoa in heavy 3 quart saucepan, blend in water and stir in both milks and butter. Cook over medium heat, stirring constantly until begins to boil.
Remove from heat, add vanilla and liqueur, pour into fondue pot and use low Sterno flame to prevent scorching.
Makes 3 1/4 cup sauce.
Dippers: Fruit apple, pear, peach, banana, strawberry,
pineapple chunks, marshmallows or pound cake. Arrange on serving platter.