Tiramisu – Cara Tirrell

3   7 oz. pkg. lady fingers (savoiardi’s bistefani)

1 pint whipping cream

8 oz. mascarpone cheese

4 oz. granulated sugar

3 egg yolks

4 oz. powdered unsweetened chocolate

5 cup strong black coffee

2 tablespoons kahlua

-Mix coffee and kahlua together, dip lady fingers in coffee mix

-Beat cream, cheese, sugar, and egg yolks until thick and creamy

layer the lady fingers, cream mix and sprinkle of cocoa, repeat for 3 layers.

-Use 9×13 dish or a trifle bowl.  Sprinkle cocoa on top.

Caramel Apple Layer Cake (Every Day with Rachel Ray) – Megan Peterson

2-1/4 Cup flour

1-1/2 cups plus 1/3 cup granulated sugar

1 Tablespoon baking powder

1 teaspoon salt

4 sticks (1 pound) plus 3 tablespoons unsalted butter, softened

3 large eggs plus 2 large egg yolks

1/2 cup plus 3 tablespoons heavy cream

1/2 cup unsweetened applesauce

2 teaspoons vanilla extract

3 crisp apples–peeled and thinly sliced lengthwise

1-1/2 cups confectioners sugar

1 cup store bought carmel sauce

1. Preheat oven to 350*.  Generously grease and flour two 9-inch round cake pans.  Using an electric mixer, combine the flour, 1-1/2 cups granulated sugar, the baking powder and salt.  Mix in 2 sticks of butter  at low speed until the mixture is crumbly.

2. In a medium bowl, wisk together the eggs, egg yolks, 1/2 cup cream, applesauce and vanilla.  Mix into the flour-butter mixture at medium speed until smooth, about 1 minute.

3. Divide the batter between the prepared pans.  Bake until springy to the touch and a toothpick inserted into the center comes out with moist crumbs, 25 to 20 minutes.  Transfer to a rack to call for 10 minutes.  Run a knife around the edges of the cake to release the layers, invert onto the rack and let cool completely.

4. In a medium skillet, melt 3 tablespoons butter over medium-low heat.  ADd the apple slices and remaining 1/3 cup granulated sugar and cook, stirring often, until the apples are tender and the juice is syrupy, about 15 minutes.  Stir in the remaining 3 tablespoons cream and simmer for 3 minutes. Remove from heat and let cool.

5. Meanwhile, using an electric mixer, beat the remaining 2 sticks of butter and the confectioners’ sugar until light and creamy.  With the mixer on low, slowly mix in the caramel sauce.

6. Place 1 cake layer on a cake platter; spread the apple filling evenly on top, then cover with the remaining cake layer.  Using an offset spatula or butter knife, cover the top and sides of the cake with the caramel frosting, swirling the top to make a decorative pattern.

Frosted Drizzle Brownies – Allison Yakonich

Brownies:

1 cup butter
4 oz unsweeted or semi-sweet baking chocolate
2 cups sugar
4 eggs
2 tsp. salt
2 tsp. vanilla
1-1/2 cups flour

Melt butter and chocolate together until smooth.  Stir in sugar.  Stir in eggs one at a time.  Stir in salt and vanilla and then flour.  Pour in greased 9X13 pyrex pan.  Bake at 325 for 45 mins or until toothpick comes clean.  Cool brownies completely.

Frosting:
1 stick butter
3/4 to 1 box powered sugar
vanilla
drops of milk

Soften butter.  Beat butter and add powdered sugar a little at time.  Add drops of vaniilla.  Add drops of milk until a fluffly consistency.  Frost brownies completely.

Drizzle:
1 TBS butter
1 oz baking chocolate

Melt together and stir until smooth.  Drizzle over brownies.  Refrigerate.

Sugarless Apple-Berry Pie

1 double pie crust

6 cups peeled, cored and sliced apples

1/3 cup frozen apple juice concentrate, thawed, or 3/4 cup apple juice

2-3 tablespoons flour

1 teaspoon ground cinnamon

1-1/2 cups fresh raspberries, blueberries or strawberries

2 tablespoons cold unsalted butter, cut into pieces

1 egg white whisked with 1 tablespoon water

Combine apples, apple juice concentrate, 2 tablespoons flour (3 if using apple juice), and cinnamon in a large bowl.  Set aside for 10 minutes.  Preheat oven to 350 degrees.

Place pastry in pie pan, pour berries in making one thick layer.  Turn apples into the shell and smooth the top.  Dot the filling with the butter.  Lightly moisten the rim of the pie shell.  Invert the top pastry over the filling, center.  Press the top and bottom pastries together along the dampened edge.  Trim the pastry with knife, leaving an even 1/2 inch overhang, sculpt the overhang into an upstanding ridge.  Poke several steam vents in the top of the pie with a fork or knife.  Brush the top of the pie with egg white mixture.

Place the pie in the center oven rack and bake for 45 minutes, then rotate the pie 180 degrees, so that the part that faced the back now faces the front.  Slide a baking sheet onto the rack below to catch any drips.  Continue to bake until the top is golden brown, the apples are tender and the juices bubble, about 30 minutes.

Transfer pie to wire rack and let cool for at least 2 hours before serving.

Chocolate Trifle – Roland Alix

1 chocolate cake mix (with pudding in the mix)

1 package chocolate pudding

1 8oz. container of Cool Whip

1 small Skor candy bar or Reeses Pieces peanut butter cups

1 c. Kahlua (optional)

 

 

Prepare cake mix as directed and bake.  Cut into bite size chunks, once cooled.  Prepare pudding mix.  Defrost Cool Whip.

 

Put cake in a serving bowl to fill bottom.  Cover with some pudding.  Cover  with Cool Whip.  Repeat layers to top of bowl.  End with Cool Whip.  Crush candy bar and sprinkle on top.  Add 1 c. Kahlua, if desired.