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Vegan Crepes

Written by free recipes on Sunday, January 8th, 2012 in Desserts, Sweet, Vegetarian.

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Vegan Crepes

Ingredients

1/2 cup soy milk
1/2 cup water
1/4 cup melted soy margarine
1 tablespoon turbinado sugar
2 tablespoons maple syrup
1 cup unbleached all-purpose flour
1/4 teaspoon salt

Directions

In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet’s bottom. Cook until golden, flip and cook on opposite side.

Nutritional Information

Amount Per Serving  Calories: 252 | Total Fat: 11.6g | Cholesterol: 0mg

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Magic Cookie Bars

Written by free recipes on Monday, December 12th, 2011 in Cookies, Sweet.

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Magic Cookie Bars

Ingredients

2 cups semi-sweet chocolate chips
1/2 cup butter or margarine
1 1/2 cups graham cracker crumbs
14 fluid ounces sweetened condensed milk (NOT evaporated milk)
1 1/3 cups flaked coconut
1 cup chopped nuts

Directions

Preheat oven to 350 degrees F (325 degrees F for glass dish). In 13 x 9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.

Footnotes

Each 13×9-inch pan yields about 24 to 36 bars.

Nutritional Information

Amount Per Serving  Calories: 254 | Total Fat: 15.2g | Cholesterol: 18mg

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PEAR OR STRAWBERRY CHARLOTTE

Written by free recipes on Saturday, October 15th, 2011 in Sweet.

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PEAR OR STRAWBERRY CHARLOTTE

Ingredients:

20 to 22 lady fingers (9 ounces)
1/2 pound pears, ripe and unblemished (Williams or Commice), sliced, or 1/2 pound fresh ripe strawberries, sliced

1 cup pear or strawberry liqueur
1 cup water

Vanilla Mousse

5 egg yolks
1 cup granulated sugar
2 cups milk
1/2 vanilla bean
2 tablespoons creme fraiche
7 leaves of gelatine, or 1 teaspoon gelatine powder

Directions:

In a mixing bowl, whisk the egg yolks and sugar until pale. In the meantime scald the milk with vanilla.
Remove the milk from heat and very slowly pour into yolk mixture. Return to moderate heat, stirring constantly until thickened. Soak the gelatine leaves in cold water, drain them and stir over heat to dissolve (or dissolve gelatine powder in warm water). At this time add the creme fraiche and the galatine to the yolk mixture.

Butter a deep cylindrical-shaped mold. Quickly dip the ladyfingers in the alcohol and water mixture.
Arrange them in the bottom and around the sides of the mold. Lay the diced fruits and the remaining ladyfingers in the mold. Cover with the vanill a mousse. Keep in the refrigerator overnight. If made with pears, serve with a chocolate sauce. If made with strawberries, serve with a raspberry puree.

Serves 6-8

Categories: Desserts

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Drunken Chocolate Pecan Cake

Written by free recipes on Saturday, August 6th, 2011 in Cakes, Desserts, Sweet.

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Drunken Chocolate Pecan Cake

Ingredients for chocolate pecan cake:

12 ounces semisweet chocolate
1 cup unsalted butter
8 egg yolks
1/2 cup bourbon
1-1/2 cups sugar
8 egg whites
1-1/2 cups whole shelled pecans, ground

Ingredients for chocolate frosting:

1 pound semisweet chocolate
3/4 cup butter
1/2 cup shelled pecan halves
Whipped cream

To prepare the cake:

Preheat oven to 300 degrees. Melt the chocolate and butter in a saucepan, stirring to blend.

Combine the egg yolks, bourbon and 3/4 cup of the sugar in the top of a double boiler. Cook over simmering water until creamy and light yellow, beating constantly with a wooden spoon.

Beat the egg whites and the remaining 3/4 cup sugar in a large bowl until stiff peaks form. Fold in the egg yolk mixture. Fold in the melted chocolate and the pecans. Spoon into a 10-inch springform pan. Bake for 1-3/4 hours. Let cool in the pan. Remove the pan side.

To prepare the frosting:

Melt the chocolate and butter in the top of a double boiler over simmering water, stirring constantly until smooth. Let stand until thick enough to spread, stirring frequently. Level the cake top, using a serrated knife. Frost the cooled cake. Decorate with pecan halves. Serve topped with whipped cream.

Servings: 10 – 12

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STRAWBERRY SHORTCAKES

Written by free recipes on Monday, July 25th, 2011 in Desserts, Fruit, Sweet.

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STRAWBERRY SHORTCAKES

Ingredients:

For Biscuits (makes 12 biscuits)

4 cups flour
2 tablespoons baking powder
1/2 cup sugar
1 1/2 teaspoons salt
1 each lemon zest
1/2 teaspoon nutmeg
8 tablespoons cold butter cut into chips
2 cups buttermilk

Filling for 6 people:

3 pints strawberries, hulled and sliced
1/4 cup fine sugar
1 pint heavy cream, whipped

Directions:

1 day ahead, mix the berries with the sugar and allow to sit overnight to extract fresh strawberry juices.
The day of serving prepare the biscuits. Combine all dry ingredients in the bowl of a food processor. Pulse to combine. Add cold butter chips and pulse until the mixture resembles corn meal. Remove to a work bowl and add the buttermilk while mixing with hands until a sticky but firm dough forms. Line a baking sheet with parchment paper and spray with a non-stick spray. Make rough shape balls of dough , 3-4 inches in diameter. Brush with buttermilk and sprinkle with sugar. Bake at 400 for about 20-25 minutes or until done. Split the biscuits and fill with strawberries and their juices. Top with whipped cream and the top half of biscuit.

Yield: 6 Servings

Category: Desserts, Fruit

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Sky-High Lemon Icebox Pie

Written by free recipes on Saturday, May 14th, 2011 in Desserts, Sweet.

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Sky-High Lemon Icebox Pie

Ingredients:

9-inch pie shell, baked
4 egg yolks
2/3 cup sugar
Pinch of salt
4 Tablespoons lemon juice (more for tart flavor)
Grated rind of 2 lemons
3/4 Tablespoon unflavored gelatin
1/3 cup cold water
4 egg whites
2/3 cup sugar
1/2 pint cream, whipped
Lemon slivers

Directions:

Place egg yolks, 2/3 cup sugar, salt and lemon juice in top of double boiler; cook over boiling water, stirring until thick; add lemon rind and gelatin which has been soaked in cold water for 5 minutes.  Let mixture cool.  Beat egg whites until stiff; slowly add 2/3 cup sugar.  Beat until creamy.  Fold egg whites into cooled lemon mixture.  Place in baked pie shell, sky-high; chill at least 6 hours or overnight.  Top with whipped cream.  Garnish with lemon slivers.

Serves: 8

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Brown Sugar Chews Recipe

Written by free recipes on Tuesday, March 8th, 2011 in Cookies, Sweet.

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Brown Sugar Chews Recipe

Ingredients:

1 egg white
1 cup brown sugar
1 Tablespoon flour
Pinch of salt
3/4 cup pecans, chopped

Directions:

Beat egg white until stiff froth; add brown sugar and continue beating.  Stir in flour and salt.  Fold in pecans.  Drop by small teaspoons on buttered cookie sheet and bake at 325 degrees for 10 minutes.
Partly cool before removing from cookie sheet.

Yield: 36 cookies

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Tiramisu Recipe

Written by free recipes on Tuesday, February 22nd, 2011 in Desserts, Sweet.

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Tiramisu Recipe

Ingredients:

6 egg yolks
1-1/4 cups sugar
1-1/4 cups mascarpone cheese
1 teaspoon vanilla extract
1-3/4 cups whipping cream, whipped
2 packages ladyfingers, split
1/3 cup Kahlua or coffee liqueur
Garnishes: Baking cocoa, whipped cream and chocolate syrup

Directions:

Beat the egg yolks and sugar in a mixing bowl until thick and pale yellow. Pour into a double boiler over boiling water.  Reduce the heat to low. Cook for 8 to 10 minutes or until smooth and thickened, stirring constantly.  Remove from the heat. Beat in the mascarpone cheese and vanilla.  Cool.  Fold in the whipped cream.

To assemble, line the bottom of a dish with ladyfingers.  Brush with one-half of the liqueur.  Spoon one-half of the cream mixture over the ladyfingers.  Layer the remaining ladyfingers over the cream mixture.  Brush with the remaining liqueur.  Spread with the remaining cream mixture.  Garnish with baking cocoa.  Chill, covered, for 3 to 12 hours.

To serve, cut into squares and place on dessert plates.  Garnish each serving with a dollop of whipped cream and a drizzle of chocolate syrup.

Serves: 10 – 12
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Beachcomber Banana Nut Cake

Written by free recipes on Wednesday, February 16th, 2011 in Cakes, Sweet.

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Beachcomber Banana Nut Cake

Ingredients:

1 cup mashed bananas (about 3 small bananas)
1/2 cup sour cream
2-1/4 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
1-1/2 teaspoons cinnamon
1 cup pecans, chopped
1/2 cup unsalted butter
1 cup sugar
1/2 cup light brown sugar, lightly packed
2 large eggs
1-1/4 teaspoons vanilla extract
Powdered sugar (optional)

Directions:

Preheat oven to 350 degrees. Butter and flour a 9×13-inch pan. Mash bananas well and stir in sour cream. Sift together flour, baking soda, salt, nutmeg and cinnamon. Stir in the chopped nuts and set aside. Cream butter for 1-1/2 to 2 minutes. Add the sugars, blending well. Add the eggs one at a time. Stir in vanilla. Add the flour mixture alternately with the banana mixture. Mix well. Spoon batter into the prepared pan and smooth surface. Bake for 40-45 minutes or until cake is golden brown on top and comes away from sides of pan. Cool completely on cake rack. Just before serving, dust top with powdered sugar, if desired.

Serves: 8
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Peanut Butter Bars

Written by free recipes on Tuesday, December 28th, 2010 in Sweet.

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Peanut Butter Bars

Ingredients:

4 cups Special K cereal
1 cup sugar
1 cup light corn syrup
1-1/2 cups peanut butter
1 (12-ounce) package semi-sweet chocolate chips, melted

Directions:

Butter an 11×15-inch pan, and spread with cereal.  In a saucepan, combine sugar and corn syrup; bring to a boil.  Remove from heat and stir in peanut butter.  Pour over cereal and mix.  Spread melted chocolate on top.  Chill two hours and cut into squares.

Yield: 2 dozen

Protein Bar

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