Patty_WVJanuary 1, 2013



Posted by: MQmoi (My Page) on Mon, Nov 18, 02 at 11:28

For a "Desserts" category...

The sauce below is from a Gourmet recipe for Coffee Almond Ice-Cream Cake with Dark Chocolate Sauce. I made the sauce only and served over coffee ice cream. Mmmm! I omitted the Ameretto altogether.


1 1/2 cups heavy cream, 2/3 cup firmly packed dark brown sugar, 4 ounces fine-quality bittersweet chocolate, chopped, 3 ounces unsweetened chocolate, chopped, 1/2 stick (1/4 cup) unsalted butter, softened, 3 to 4 tablespoons Amaretto, or to taste * (Optional ingredient IMO)

In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat and add the chocolates, whisking until they are melted. Whisk in the butter and the Amaretto, whisking until the sauce is smooth, and let the sauce cool slightly. The chocolate sauce may be made 1 week in advance and kept covered and chilled. Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm.


Berry Squares

Posted by: Daylilydayzed (My Page) on Tue, Mar 18, 03 at 10:59

This is a dessert recipe I found on a coupon flyer for Cool Whip. My husband gave it a Thumbs up and said you can make this again anytime! Berry Squares

1 pkg (12 oz) pound cake sliced into 10 slices, 3 Tbsp orange juice, 2 pt. fresh seasonal berries (strawberry, bluberry, raspberry etc) 2 Tbsp sugar, 2 1/2 cups cold milk, 2 pkgs(4 oz size each)Jello Vanilla or Lemon or Flavor of choice Instant pudding, 1 8oz tub of Cool Whip Topping

1. Arrange poundcake slices in bottom of a 13x9 inch pan.

  1. Drizzle with the orange juice.
  2. Place the berries on top of the cake and sprinkle with the sugar.
  3. Make the pudding with the cold milk using whisk to blend until smooth.
  4. Gently stir in 1 cup of the cool whip.
  5. Spoon mixture over the berries in pan.
  6. Top with remaining Cool whip.

Refrigerate until ready to serve.

Can be made ahead and held over night.


Raspberry ice cream

Posted by: Linda_inTennessee (My Page) on Thu, Apr 3, 03 at 21:42

Raspberry ice cream, 2 boxes 10 oz frozen raspberries, 1/8 cup creme de cassis, 2 1/2 cupps whipping cream, mix this in an icecream maker according to directions. place in serving dish with a cherry and a mint sprig.


Fresh Peach Tart

Posted by: bubbeskitchen on Mon,Aug 25,03 at 8:52

Recipe from Renée Adler Ascher's kitchen

Fresh Peach Tart

Source: My Recipe September 2000 Servings: 6 to 8 Prep and cooking time: 20 minutes for filling and 50 minutes baking...

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