Diplomatico - a chocolate dessert with rum and coffee

Rum and coffee soak:

• 5 Tbl rum
• 1¼ cups strong espresso coffee
• 5 tsp. granulated sugar
• 5 Tbl water

Slice a 16-ounce pound cake into ¼-inch slices and dip half of the slices in the rum and coffee soak, placing them in a cheesecloth-lined 9-inch rectangular pan. Leave sufficient cheesecloth hanging over the edge of the pan to cover the finished dessert.

Chocolate mousse filling:

• 4 eggs
• 1 tsp. granulated sugar
• 6 ounces semisweet chocolate drops (chips)

Separate eggs, beat yolks with 1 tsp. sugar until pale yellow. Heat the chocolate in a double boiler just until liquid. Pour chocolate slowly into the yolks, stirring constantly. Set aside.

Beat the egg whites until the form stiff peaks. Mix one tsp. of the egg whites into the chocolate mixture and then fold in the remainder, mixing gently so as not the collapse the whites.

Spread the filling over the first layer of soaked pound cake.

Add the second layer of pound cake over the mousse filling, wrap with the cheese cloth.

Refrigerate for at least 24 hours.

To serve, open cheese cloth, turn dessert onto a serving platter, remove cheese cloth, and cut into 2-inch squares.

Top squares with whipped cream:

Topping:

• 1 cup very cold whipping cream and 1 tsp. sugar whipped until stiff in a chilled metal bowl.

Cherub Puffs (Christmas!)

(From the kitchen of Gramma Taylor)

• ½ tsp. vanilla
• ½ tsp. white vinegar - or - ¼ tsp. cream of tartar
• 2 egg whites
• ½ cup granulated sugar
• 1 pkg. chocolate chips (6 oz)
• 3 drops green or red food coloring (optional)

Cover baking sheet with foil. Add vanilla and vinegar (or cream of tartar) to egg whites and beat until soft peaks form. Add sugar and beat until very stiff. Fold in chocolate chips. Drop by teaspoon-full onto aluminum foil-lined baking sheet. Bake in 300° degree oven for 25 to 30 minutes. Remove from oven, cool, and peel from foil.

Makes about 4 dozen.

Key Lime Pie

(From the Jello^© Book)

• 1 Package (3 oz.) Lime Jell-O
• 1 Cup Boiling Water
• 2 tsp. grated lime rind
• ½ cup lime juice
• 1 egg yolk, well beaten
• 1 can (14 oz) sweetened condensed milk
• 1 tsp. aromatic bitters (optional)
• 1 egg white
• 2-3 drops green food coloring (optional)
• 1 ready crust - chocolate or graham (9")

Dissolve gelatin in boiling water. Add lime rind and juice and pour slowly into beaten egg yolk, stirring constantly. Add condensed milk and bitters and chill until slightly thickened. Beat egg white until stiff peaks will form; fold into gelatin mixture. Add food coloring. Pour into pie shell. Chill until firm, about 3 hours. Garnish with whipped topping and lime wedges, if desired.

Note: use only a clean egg, with no cracks in the shell.

Low Carb Option:

• 1 Package (0.6 oz.) Sugar-Free Lime Jell-O
• 1 Cup Boiling Water
• 2 tsp. grated lime rind
• ½ cup lime juice
• 1 egg yolk, well beaten
• 1 Cup evaporated milk
• 3/4 Cup Splenda
• 1 tsp. aromatic bitters (optional)
• 1 egg white
• 2-3 drops green food coloring (optional)
• 1 crust
  • 1/2 Cup Old Fashioned Oats
  • 1/2 Cup Walnut Pieces
  • 1/2 Cup Splenda
  • 3 TBL butter, melted

Combine crust ingredients in a food processor and chop to a coarse consistency. Press into the bottom of a 9-inch pie pan. Bake at 400° for 12 to 15 minutes.

Follow filling directions above.

Fruit Pizza

(From the kitchen of Gramma Katein)

Crust:

• ½ cup margarine
• ½ cup shortening
• 1½ cups granulated sugar
• 2 eggs
• 2¾ cups flour
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• ¼ tsp salt

Combine ingredients well. Press into an un-greased baking sheet (or 2 pizza pans) and bake at 400° for 8 to 10 minutes. Cool.

Sauce:

• 8 oz package of cream cheese
• ½ cup sugar
• 1 tsp. lemon juice

Whip together until smooth and creamy. Spread on cooled crust.

Fruit:

Banana slices dipped in lemon juice, sliced strawberries, mandarin oranges, pineapple chunks, peeled and sliced kiwi fruit, etc.

Arrange fruit on top in a geometric/decorative pattern.

Rot Augen (Red Eyes)

(German Shortbread Sandwich Cookies)

Recipe found at www.foodtv.com

Dough:

• 2 1/2 cups unsifted all-purpose flour
• 3 counces (1/2 cup) unblanched almonds, finely ground
• 1 teaspoon ground cinnamon
• 10 ounces (2 1/2 sticks) unsalted butter, room temperature
• 2/3 cup granulated sugar

Decoration:

• 1 cup unsifted powdered sugar
• 1 cup red currant jelly

Dough: In a medium bowl, blend the flour, ground nuts, and cinnamon briefly with a wire whisk; set aside. In the large bowl of an electric mixer, cream the butter at medium-low speed until smooth, about 1 minute. Beat in the sugar at medium speed until well combined and slightly fluffy, scraping down the sides of the bowl. Lower mixer sped, gradually add the dry ingredients, and mix just until the mixture is thoroughly combined.

Divide the dough in thirds. Roll out each portion of dough between 2 sheets of waxed paper to form a circle 11 inches in diameter and 1/8 inch thick. Leaving the dough circles between the sheets of waxed paper, stack them on a baking sheet and refrigerate until firm, for at least 2 hours or up to 3 days; or freeze, well wrapped, up to 1 month.

Adjust rack to lower third of oven and preheat oven to 325 degrees F. Line two large cool baking sheets with parchment paper.

Remove one dough package at a time from refrigerator. Peel off top sheet of waxed paper, replace it loosely on top, and flip the entire package over. Peel off and discard the second sheet of waxed paper. Using a 1 1/2-inch round cutter, cut out circles in the dough. Using the narrow end of a 3/8-inch plain pastry tip (such as Ateco #3) as a cutter, cut out three small holes in each circle. Space the cookies 1/2 inch apart on a baking sheet. Bake for 13 to 15 minutes, or until the cookies are pale golden, no longer appear raw or shiny, and feel slightly firm (lightly touch a few). Place baking sheet on wire rack to cool 5 minutes. Lift the cookies from the parchment with a metal spatula to a rack to cool.

Repeat with the other two portions of dough, cutting out holes in only one-quarter of these circle in order to sandwich the cookies later. Keep in mind that when there is a mixture of cookies with and without holes, the cookies with holes bake faster. Remove them from the oven with a metal spatula to a wire rack. Return the baking sheet to the oven until the remaining cookies are done.

Decoration: Using a sieve, dust the powdered sugar just over the tops of the cookies with holes.

In a small saucepan, boil the currant jelly for 2 minutes to evaporate some of its liquid. Cool just until warm. Spoon about 1 tablespoon jelly on each plain circle, baked-bottom side up. Center a sugared circle on top of a jellied bottom, and gently press the cookies together so the jelly fills in the three holes. Repeat with the remaining cookies.

Stack undecorated cookies in an airtight metal contained and store at room temperature up to 10 days. Store decorated cookies in a single layer in a covered foil-lined cardboard container, such as a cake box, at room temperature up to 3 days.

Yield: Makes 3 dozen 1 1/2 inch cookies
Prep Time: 3 minutes
Cook Time: 15 minutes

Mother's Pineapple Upside Down Cake

From the kitchen of Aunt Loretta

• 1/2 C shortening
• 1 C sugar
• 2 eggs
• 1/2 tsp salt
• 1/2 C milk
• 2 tsp baking powder
• 1 tsp vanilla
• 1 lg. can crushed pineapple
• 1 C brown sugar
• 2 tbs butter

Cream shortening, add sugar gradually, then beaten egg yoks; mix; sift dry engriedients and add; mix well. fold in beaten egg whites & vanilla. drain pineapple, melt butter in black frying pan, spread brown sugar in pan, add pineapple, pour in batter. Bake at 350 degree oven 45 minutes. turn upside down on cake plate. Your grandmother always used a green plate

Apfelkuchen (German Apple Cake)

From the kitchen of Bob :o)

• 1 2/3 cups flour
• 1/2 teaspoon baking powder
• 1 1/3 cups sugar (divided)
• 4 eggs (divided)
• 2 tsp Vanilla Extract (divided)
• 1 stick butter or margarine (1/2 cup)
• 4 lb tart apples, peeled, cored, sliced
• 2/3 cup heavy (whipping) cream

Crust:
Place flour on counter top, sprinkle with baking powder and 1/3 cup sugar. Make a well and drop in an egg and 1 tsp vanilla extract. Cut the butter or margarine into thin slices over the flour. Knead the ingredients into a smooth dough. If too warm and soft, refridgerate to stiffen. Roll out with a rolling pin and place it in a greased 10-inch springform cake pan. Dough should come at least 1 1/2 inches up the side of the pan.

Filling
Arrange the apple slices in the pan, making sure that there are air spaces between the slices. This will to allow the apples to dry during the first baking period. Bake in a pre-heated 400° oven for 20 minutes.

Beat the remaining three eggs, one cup sugar, and 1 tsp vanilla extract unti lthick and creamy (about 5 minutes.). Add the whipping cream and pour over the apples. Bake for an additional 20 to 30 minutes at 400°. The top surface of the cake should appear to have golden brown "toasted" spots.

Serving Suggetions:

• Good Friends
• Fresh Coffee
• Enjoyable Conversation
• Lazy Sunday Morning

Mocha Ricotta Créme

From the kitchen of Arthur Agattson, M.D. (The South Beach Diet!)

Original Recipe:

• 1/2 cup part-skim ricotta cheese
• 1/2 tsp unsweetened cocoa powder
• 1/4 teaspoon vanilla extract
• 1 pkg sugar substitute (Splenda^©)
• dash Espresso powder
• 1/2 tsp mini dark chocolate chips

Mix together the ricotta, cocoa powder, vanilla extract, and sugar substitute in a dessert bowl. Serve well-chilled with a dusting of espresso powder and sprinkled with the mini chocolate chips.

Serves 1

Bob's Make-a-Bunch Recipe

• 2 pounds part-skim ricotta cheese
• 2 TBL unsweetened cocoa powder
• 1 1/2 tsp vanilla extract
• 2 TBL sugar substitute (Splenda^©)
• 1 shot Espresso
• 1/2 tsp mini dark chocolate chips per serving

Mix together the ricotta, cocoa powder, vanilla extract, and sugar substitute in a large mixing bowl. Serve well-chilled, sprinkled with the mini chocolate chips.

Serves 1 (for a week!)

Bob's Low-Fat, Low-Carb Lemon Cheese Cake

From the kitchen of Taco Bob

Ingredient list

• 1 Cup Old Fashioned Rolled Oats
• ⅓ Cup Butter
• 1 Cup Walnuts
• ½ Cup Granulated Sugar
• 2 each 8-ounce blocks of Non-Fat Cream Cheese
• One Fresh Lemon, zested & juiced, or 1/2 cup lemon juice
• 2 Large Eggs, separated
• ½ tsp Vanilla Extract

Directions

1. Preheat oven to 350°
2. Place oats and walnuts in a food processor and pulse until the consistency of cracker crumbs.
3. Microwave oat and nut mixture with butter in a microwave-safe pie pan until butter is melted.
4. Mix oats, nuts, and butter, pressing into a thin crust. [optional: bake the crust for 20 minutes to toast the nuts & oats]
5. Whip egg whites to stiff peaks.
6. Combine cream cheese and Splenda in a large mixer and stir until smooth.
7. Beat in one egg yolk at a time.
8. Add zest of the entire lemon, ¼ cup lemon juice, & the vanilla.
9. Gently fold the egg whites into the cream cheese mixture.
10. Pour into crust.
11. Bake for about 1 hour, until knife inserted in the middle of the cake comes out clean.
12. Cool to room temperature, refrigerate at least three hours, but no more than 10 days.

Serving Suggetions: (optional)

Serve with desired fruit topping, sour cream glaze, or eat it right out of the pan :o)

Chocolate Whiskey Cake

From Rachel Ray!  { http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dessert-recipes/chocolate-whiskey-cake }

Ingredients

• 1 cup unsweetened cocoa powder
• 1 1/2 cups strong brewed coffee
• 1/2 cup whiskey
• 1 1/2 sticks  (6 ounces) unsalted butter, cut into 1-inch pieces
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup mini chocolate chips
• 2 cups flour [for a gluten-free dessert, I used 1 cup almond flour and 1 cup Bob's Red Mill Gluten-Free all-purpose flour]
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground cloves
• 3 large eggs plus one egg white
• 2 teaspoons pure vanilla extract

Directions

1. Position a rack in the center of the oven and preheat to 325 degrees . Butter a 10-inch springform pan, dust with 2 tablespoons cocoa powder and place on a baking sheet.
2. In a saucepan, whisk together the coffee, whiskey, butter and 3/4 cup cocoa powder over low heat. Whisk in the granulated and brown sugars. Let cool. In a small bowl, toss the chocolate chips with 1 tablespoon cocoa powder.
3. In a bowl, combine the flour, baking soda, salt, pepper and cloves. Whisk the eggs, egg white and vanilla into the cooled coffee-chocolate mixture. Whisk in the flour mixture. Fold the cocoa-dusted chocolate chips into the batter.
4. Pour the batter into the prepared pan and bake until a toothpick comes out just slightly moist, about 1 hour. Let cool. Dust with the remaining 1 tablespoon cocoa powder before serving.

Mr Goodbars

Recipe in the library

 Kristy's Sugar-free Ricotta Cheese Cake

... hmmm ... if I only had the recipe!

Strawberry Rhubarb Crisp

From Gramma Taylor's Kitchen

Fruit Filling:

• 4 Cups diced rhubarb
• 4 cups fresh strawberries, hulled, and halved if large
• 3/4 cups granulated sugar
• 2 tsp orange zest
• 2 Tbl cornstarch or tapioca starch or tapioca
• 1/4 cup Gran Marnier (orange liquor)

Crumb Topping:

• 1 cup flower
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup old-fashioned oats
• 1/4 cup (1/2 stick) cold butter - diced

Directions:

1. Preheat oven to 375° F and grease a 9 x 13 casserole or baking dish
2. Combine fruits, sugar, and zest
3. Combine starch with liquor, then toss with the fruit mixture. This provides a more even distribution of the thickening ingredient.
4. Place in prepared baking dish.
5. With an electric mixer or food processor or pastry fork, combine flour, sugar, brown sugar, and oatmeal.
6. Cut in the cold butter bits until crumbles are formed, and sprinkle on top covering the fruit completely.
7. Bake for 45-60 minutes, until fruit filling is bubbling and topping is toasted.

Double Chocolate Crinkle Cookies

https://sallysbakingaddiction.com/double-chocolate-crinkle-cookies/print/71008/