DARK CHOCOLATE SAUCE
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.
DARK CHOCOLATE SAUCE
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.
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. 2. Drizzle with the orange juice. 3. Place the berries on top of the cake and sprinkle with the sugar. 4. Make the pudding with the cold milk using whisk to blend until smooth. 5. Gently stir in 1 cup of the cool whip. 6. Spoon mixture over the berries in pan. 7. 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 Ren 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 Accompaniments: crème fraîche, vanilla ice cream, whipped cream.
Ingredients: One, unbaked, cold, 10-inch Pâte Brisée (tart shell), flaky version preferred, in tart pan with removable bottom
Filling: 2 Lbs. Firm, ripe peaches, peeled, stone removed and sliced thinly (about 5 medium sized)* 1/2 cup packed Golden Brown Light Sugar, Scant 1/2 tsp. ground ginger, Scant 1/2 tsp. ground cinnamon, Dash of white pepper, 2 Tbs. corn starch, 1 Tbs. dried breadcrumbs
Preheat oven to 425º
Mix sugar, ginger, cinnamon, pepper and cornstarch together in a small bowl. Add to sliced peaches and let stand at room temperature for 30 minutes. Sprinkle the breadcrumbs inside the tart shell. Fill tart shell with peach slices in concentric circles starting in the center. You will have more than one layer. Let them overlap tucking small pieces in gaps retaining slices in same direction. Pour any remaining juices over top. Put tart pan on baking sheet in middle of the oven. Cook for 15 minutes. Cover tart with a sheet of foil, reduce temperature to 375º and cook 25 to 30 minutes more or until peaches are tender, juices are bubbling, and crust is brown.
* Note: firm peaches will peel nicely with a sharp vegetable peeler. Alternately, drop into boiling water for 30 seconds and then into icy water and peel.