Vanilla Bean Caramels

Ingredients

vegetable oil
1/2 cup firmly packed golden brown sugar
1/2 cup granulated sugar
1/2 cup light corn syrup
1/4 cup plus 2 tsp whole milk
1/4 cup plus 2 tsp condensed milk
1/4 cup heavy (double) cream
1/4 cup unsalted butter
1 vanilla bean, split lengthwise
pinch of salt

How to prepare

Line an 8″ square baking pan with foil, covering the bottom and sides. Brush generously with vegetable oil. In a heavy 3-quart saucepan over med heat, combine the brown sugar, granulated sugar, corn syrup, whole milk, condensed milk, cream, butter, vanilla bean, and salt. Stir constantly until the sugar dissolves and the mixture comes to a boil. Using a pastry brush, dipped in water, brush down the sides of the pan to prevent sugar crystals from forming. Raise the heat to medium-high and clip a candy thermometer onto the side of the pan. Cook, stirring slowly but constantly, until the thermometer registers 240 degrees Fahrenheit, about 10 minutes [ note: more like 15-20 minutes, by my tests]. from Williams Sonoma’s “Gifts from the Kitchen Remove the pan from the heat. Remove the vanilla bean and discard. Immediately pour the caramel into the prepared pan all at once; do not scrape the residue from the pan bottom. Let the caramel cool completely, about 2 hours.
Coat a cutting board with vegetable oil. Turn out the cooled caramel onto the board and peel off the foil. Oil a lg knife and cut the caramel into strips about 1 1/2 inches wide. Cut the strips crosswise into pieces 1 inch long, re- oiling the knife occasionally to prevent sticking. Wrap each candy in a piece of clear cellophane, waxed paper, or colored waxed paper, twisting the ends. Store in an airtight container at room temperature for up to 2 weeks. Makes about 3 dozen

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Galaktobourekos (Custard Tarts)

Ingredients

6 eggs
1 cup sugar
1 qt milk
6 tbsp cornstarch
1/3 cup water
1/4 cup butter (or margarine)
1 tsp vanilla extract
16 oz filo pastry sheets
12 lb sweet butter; melted
sugar, confectioners

How to prepare

Beat eggs in saucepan; add sugar and beat thoroughly; slowly add milk. cook over med heat, stirring occasionally.
Dissolve cornstarch in water; slowly add to milk mixture before it comes to a boil. Cook until mixture thickens and comes to a hard boil. Remove from heat; add 1/4 cup butter and vanilla.
Cut pastry sheets in to thirds or into 9×5″ pieces. Brush pastry with hot melted butter. Place about 1 tbsp custard filling at bottom left corner of strip and fold the right bottom corner over it into a triangle. Continue folding back and forth into a triangle and brushing with butter to end of strip.
Place triangles, cut side down, on greased cookie sheet. Brush tops with melted butter and bake at 375

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Pecan Cake Roll

Ingredients

4 eggs, separated
1 cup confectioners’ sugar
2 cup ground pecans
1 cup whipping cream
3 tbsp sugar
2 tsp baking cocoa
1/2 tsp vanilla extract
Chocolate shavings and additional confectioners’ sugar, optional

How to prepare

In a mixing bowl, beat egg yolks and confectioners’ sugar until thick, about 5 min.. In another bowl, beat whites until soft peaks form; fold into yolk mixture. Fold in pecans until well blended (batter will be thin). Grease a 15x10x1 in. baking pan; line with waxed paper and grease and flour paper. Spread batter into pan. Bake at 375’F for 10-15 min. or until cake springs back when lightly touched. Turn onto a linen towel dusted with confectioners’ sugar. Peel off paper and roll cake up in towel, starting with short end. Cool on wire rack 1 hour. Meanwhile, beat the cream, sugar, cocoa and vanilla in a mixing bowl until soft peaks form. Carefully unroll cake. Spread filling over cake; roll up again. Refrigerate. If desired, garnish with chocolate shavings and confectioners’ sugar. Yield: 10-12 servings. Note: This cake does not contain flour.

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Vanilla almond popcorn

Ingredients

8 qts popped corn (airpopped works better)
4 oz sliced almonds
2 cup sugar
1/2 cup light corn syrup
1 cup butter or margarine
1 tbsp salt

2 tbsp butter vanilla (found at any gourmet or cake shop)
1/2 tbsp baking soda

How to prepare

Melt butter, sugar and corn syrup over low heat add salt and bring to a boil, Stirring occasionally after five minutes, quickly stir in butter vanilla and baking Soda pour half over corn and mix repeat bake at 250

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Sweet Potato Pecan Pie

Ingredients

1 (9″) unbaked pie shell
1 lb sweet potatoes, cooked and peeled (2 med)
1/4 cup margarine
14 oz sweetened condensed milk
1 tsp grated orange rind
1 tsp vanilla
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 eggs

Pecan Topping
1 egg
3 tbsp dark corn syrup
3 tbsp light brown sugar, firmly packed
1 tbsp margarine, melted
1/2 tsp maple flavoring
1 cup chopped pecans

How to prepare

Preheat oven to 350. In lg mixer bowl, beat hot sweet potatoes with margarine until smooth. Add remaining ingredients except pie shell and pecan topping ingredients; mix well. Pour into pie shell.
Bake 30 min.. Remove from oven; spoon Pecan Topping evenly over top. Bake 20 to 25 min. longer or until golden brown. Cool. Serve warm or chilled. Refrigerate leftovers. Pecan Topping: In sm mixer bowl, combine egg, corn syrup, brown sugar, margarine and maple flavoring; mix well. Stir in chopped pecans. Simply Delicious Desserts with Eagle Brand Sweetened Condensed Milk

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Chocolate torte with hazel nuts

Ingredients

1/3 cup butter
2/3 cup fine granulated sugar
5 medium eggs, separated
1 whole egg
3 oz semi-sweet chocolate
1 cup (or more) of grated hazel nut
Glaze:
3/4 cup apricot jam
4 oz sweet dark chocolate
1/2 cup sugar
4 tbsp water
1 tsp vanilla

How to prepare

Cream butter with sugar add egg yolks and whole egg mixing well melt chocolate, cool Slightly and add to the above mixture add the grated nuts mix beat whites and fold Them into the mixture Butter well a 10″ springform pan, and sprinkle with dry breadcrumbs put batter into Pan and bake in preheated 350 f oven for app 50 minutes use the knitting needle test For doneness cool and glaze

Glaze:
Cover top and sides of torte with apricot jam melt the rest of the ingredients over A low flame mixing constantly remove from heat and poor over torte

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Blackberry cobbler

Ingredients

2 tbsp cornstarch
1 1/2 cup sugar
1 tbsp lemon juice
4 cup blackberries, picked over, rinsed & drained well
1 cup flour
1 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, cold, cut-up
vanilla ice cream

How to prepare

In a large bowl, stir together the cornstarch an 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries, and combine the mixture gently but thoroughly. Transfer to an 8″ cast-iron skillet. In a bowl, combine well the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough. Bring the blackberry mixture to a boil on top of the stove, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a preheated 400

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Snickers cheesecake

Ingredients

1 cup chocolate wafer crumbs
3 tbsp margarine, melted
24 oz cream cheese, softened
3/4 cup sugar
1/4 cup unbleached all-purp. Flour
3 large eggs
1/2 cup sour cream

1 tsp vanilla
1 cup mini snickers bars cut into chunks (about 16 mini-bars)

How to prepare

Combine crumbs and margarine; press onto bottom of 9″ spring form pan. Bake at 350

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Chocolate nut rolls

Ingredients

1 cup semisweet chocolate chips
1/4 cup butter, melted
1/2 cup cashews (or pistachios, walnuts or pecans)
filo leaves about 1/4 lb.

How to prepare

Mix chips and nuts together. Set aside. Cut filo sheet into 4 lengthwise strips (3″ by 20″). Stack two strips. Brush lightly with melted butter. Place 1 or 2 tbs. Of filling at the bottom of a strip. (the shorter side.) Fold the bottom over filling. Fold the two sides over about 1/2″. Brush lightly with butter and roll. Place seam side down on a greased cookie sheet. Brush top with butter. Bake 3758 for 20 or 25 minutes, until it is golden brown and crisp.
To serve: let cool 5 minutes, dust a small plate with powdered sugar, drizzle chocolate syrup decoratively on plate. Place one or two chocolate nut rolls on plate, garnish with a dollop of whipped cream that has been flavored with brandy or rum.

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