Cookie Gift Baskets Tip & Recipe Blog

Archive for September, 2007

Chocolate Cake

• 1 cup all purpose flour
• 1 tsp. baking powder
• ½ cup cocoa powder
• ½ cup soft butter
• ¾ cup granulated sugar
• 2 eggs
• 2/3 cup milk

Chocolate Cake

Preheat oven to 350 degrees F.Sift flour, baking powder and cocoa powder. In food processor or mixer cream butter. add sugar and eggs. Alternately add dry ingredients and milk, beating at low speed. Pour into a 8 in. x 8 in. square pan, greased and floured. Bake for 50 to 60 minutes until toothpick comes out clean. Let cake cool and turn out.

Coffee Custard

• 2 egg yolks
• ¾ orange honey
• 2 cups 2% milk, warm
• ½ tsp .vanilla extract
• 2 tbsp. instant coffee, dissolved in a bit of hot water
• 12 tbsp. cornstarch
• 1 tbsp. flour

Mix egg yolks and honey in double boiler, simmer. Add milk, vanilla extract, coffee. Also add cornstarch and flour diluted in a little cold milk. Simmer, stirring constantly until it thickens. Let cool.

Honey Syrup

• ¼ cup orange honey
• ¼ cup water
• 2 tbsp. rum

In a small saucepan, heat honey, water and rum. Meanwhile trim off cake top and sides. Cut cake horizontally into 3 equal layers and brush with honey syrup.

Garnish

• ½ cup cocoa powder
• 12 coffee beans

Garnish 2 cake layers with custard, layer them and cover with the last cake layer. Sprinkle with cocoa and refrigerate. Before serving, decorate with coffee beans. [8 to 10 servings]

• 2 cups milk
• 1 egg
• 2 tablespoons brown sugar
• Pinch of nutmeg

Heat the milk without boiling. Beat the egg with sugar. Add milk and continue to beat well. Put in baking dish and sprinkle with nutmeg. Bake 20 to 30 minutes in 300 degrees F.

• 1 shortbread pie crust
• 3 tablespoons cornstarch
• 1 1/3 cups water
• 1 can sweetened condensed milk
• 3 egg yolks, beatened
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1/2 cup flaked coconut, toasted
• 2 medium bananas
• Lemon juice
• Whipped cream

In heavy saucepan, dissolve cornstarch in water, stir in milk and yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut. Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover. Chill 4 hours. Top with whipped cream. Garnish with toasted coconut.

• 1 (3.9 ounce) package vanilla flavor instant pudding & pie filling
• 1 (3.9 ounce) package chocolate flavor instant pudding & pie filling
• 4 cups cold milk, divided
• 1 cup nondairy whipped topping, such as Cool Whip, thawed or whipped cream divided
• 20 chocolate cookies, such as Oreos, finely crushed
• 8 foil wrapped chocolate coins
• 16 gummy worms

1. In medium bowls, prepare vanilla and chocolate pudding mixes separately with milk as directed on the packages (preparing each with 2 cups of cold milk). Let stand 5 minutes. Gently stir 1/2 cup of the whipped topping or whipped cream into each bowl of pudding.
2. Sprinkle 1 tablespoon cookies crumbs into the bottom of each 8 (6-ounce) dessert cups. Top cookies with layers of 1/4 cup vanilla pudding, followed by 1 tablespoon cookies crumbs, and then 1/4 cup chocolate pudding. Sprinkle evenly with the remaining cookie crumbs. Insert one gold coin into each cup.
3. Refrigerate at least 1 hour, or until ready to serve. Top each dessert with two gummy candies just before serving.

• 1/2 cup butter
• 3/4 cup granulated sugar
• 2 eggs
• teaspoon vanilla
• 1 cup mashed ripe bananas (about 3 large)
• 1/2 cup sour cream
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi sweet chocolate chips

Preheat oven to 350 degrees F. Line bottom of a 9×5 inch loaf pan with waxed paper and grease well with butter. Using an electric mixer, beat butter and sugar in a large bowl for 1 to 2 minutes. Add eggs one at a time and beat until light and fluffy. Stir in vanilla, banana and sour cream. In a small bowl, stir together flour, baking powder, baking soda, and salt. Add to banana mixture along with the chocolate chips and combine well. Spoon mixture into prepared pan. Bake 50 -60 minutes. Cool 10 minutes in the pan. Turn loaf out on to rack and cool completely.

• 1 quart vanilla ice cream
• 1 cup grated coconut
• 1/2 cup chocolate liqueur

Make ice cream balls using a scoop. Roll in coconut and place in the freezer. To serve, place ice cream balls in dishes and pour the liqueur over top.

• 1 ¼ cup brown sugar
• ½ cup butter or margarine
• ¼ cup milk
• 1 egg
• 1 tsp. vanilla extract
• 1 cup all purpose flour
• 1 tsp. cinnamon
• ½ tsp salt
• ½ tsp. baking soda
• ½ tsp. ground nutmeg
• 1 ½ cups instant oatmeal
• 1 cup apple, peeled and diced
• ¼ cup raisins

Preheat oven to 375 degrees F.

Grease 2 cookie sheets. In a bowl, using an electric mixer, combine brown sugar, butter, milk, egg and vanilla extract until creamy.Add flour, cinnamon, salt, baking soda and nutmeg: mix well. One by one add oatmeal, apples and raisins. Mix well. Divide mixture into 10 portions and place on greased cookie sheets 2 to 3 in. apart. Bake for 15 minutes. Let cool and remove from cookie sheets.

Garnish

• 1/4 cup butter or margarine
• 5 apples, minced
• 1 1/4 cups brown sugar

In a saucepan, melt butter. Add apples and brown for 2 minutes. Add brown sugar and continue browning for another 2 minutes. Serve hot on cookies. [10 servings]

Crepe batter

• 1 cup all purpose flour
• 2 eggs 1 ½ cup milk
• 1 tsp. orange rind, finely grated
• 1 tsp. lemon rind, finely grated
• 2 tbsp. corn oil

In a food processor, mix flour and eggs while adding milk until batter has a smooth texture. Add orange and lemon rind, let stand for 1 hour. In a 10 in. hot nonstick frying pan, with very little oil, cook 8 crepes .Set aside.

Garnish

• ¼ cup butter
• 1/3 cup granulated sugar 6 peeled apples, cored and sliced
• fresh mint stalks

In a sauté pan, melt butter while gradually increasing heat. Add sugar and cook until golden in color. About 5 minutes. Add apples and simmer for 10 minutes. Remove from heat, set aside.

Sauce

• 1 cup granulated sugar
• ¼ cup water
• ¾ cup 35 % cream
• ½ cup maple syrup

In a saucepan, combine sugar and water, cook until syrup turns golden. Reduce heat while cautiously adding cream. Add maple syrup and simmer for 5 minutes. Remove from heat.Spread apple garnish over 8 crepes, roll up and place on plates. Garnish with maple sauce and decorate with fresh mint stalks. [ 4 servings ].

• 12 round vanilla cookies
• ½ lb. light cream cheese
• ½ cup honey
• 1 egg yolk
• 1/3 cup lemon juice
• ¼ cup plain yogurt
• 2 tbsp. ground almonds
• lemon rind, grated

Place 12 paper cupcake molds in a muffin pan. Place a cookie in each.

In a food processor, mix cream cheese, honey, egg yolk, lemon juice, yogurt and ground almonds’Fill each mold with mixture and place in freezer for 2 hours.

Before serving, decorate with lemon rind. [8 servings]

• 1 can condense
• 1 cup chocolate chips
• 2 cups graham cracker crumbs

Combine all ingredients in a bowl. Pack tightly into a square baking dish. Bake for 20 minutes.