DEBBIE’S RECIPES

chocolate caramel recipe

CHOCOLATE CARAMELS

Serves: 1

Complexity: Very Easy

Ingredients:

– 1 C Butter

– 1 C light corn syrup

– 1 can sweetened condensed milk

– 1 C brown sugar

– 1 C granulated sugar

– 2 oz unsweetened baking chocolate

– 1 tsp vanilla

 

Directions:

1. Butter a 9″ baking dish and set aside.

2. In a very large saucepan, combine butter, syrup, milk, and sugars and cook over a moderate heat.

3. Wash down sides of pan with a pastry brush dipped in water to prevent candy from turning into sugar by removing undissolved sugar granules.

4. Add chocolate and cook, stirring frequently to firm ball stage, 245 deg on a candy termometer.

5. Candy will form a firm but malleably ball when dropped in cold water. For altitudes higher than sea level, reduce cooking temp by 1deg for every 500 feet above sea level.

6. Turn off heat, stir in vanilla and pour into dish without scraping the pan.

7. When cooled, cut into squares.

chocolate crazy cake

CHOCOLATE CRAZY CAKE

Serves: 12

Complexity: Very Easy

Ingredients:
CAKE INGREDIENTS

– 1 C flaked coconut

– 1 C chopped pecans

– 1 Pkg German Chocolate cake mix

– 1 1/4 C water

– 1/3 C vegetable oil

– 3 eggs

TOPPING INGREDIENTS

– 8 oz cream cheese

– 1/2 C butter

– 4 C confectioner’s sugar

– 1 tsp vanilla

 

Directions:

1. Preheat oven to 350°F. Butter a 9″ x 13″ pan.

2. Sprinkle coconut and pecans over bottom of pan.

3. Blend cake mix with water, oil, and eggs. Pour over coconut and pecans.

4. Blend topping ingredients well and drop by spoonfuls over cake batter. Don’t smooth.

5. Bake 50 minutes and serve warm from the oven. Enjoy!

panna cotta

PANNA COTTA

Serves: 1

Complexity: Very Easy

Ingredients:

– 4 C Cream

– 2 C Half and Half

– 1/2 C Sugar

– 2 tsp Vanilla

– 2 pkg Unflavored Gelatin

– 6 T Cold Water

– 1 C Fresh Blueberries

– 1 C Raspberries

– 3/4 C Apricot Jelly

– 10 Custard Cups (6 oz)

 

Directions:

1. Heat cream, half and half, and sugar in a saucepan until sugar is dissolved. Take off head and add vanilla.

2. Sprinkle gelatin over water in a large bolw and let sit for 2 minutes.

3. Slowly pour warm cream mixture over gelatin and stif to disssolve.

4. Divide among custard cups that have beed coated with non-stick spray.

5. Chill. When fully chilled, run knife around the edges to release, invert over serving dish, and allow to slide out.

6. Microwave jelly for 30 seconds or until syrupy. Toss with fruit ans serve over panna cotta.

chocolate almond tart

CHOCOLATE ALMOND TART

Serves: 1

Complexity: Very Easy

Ingredients:

CRUST INGREDIENTS

– 3/4 C Flour

– 1/2 C Ground Almonds

– 4 T Sugar

– 4 T Cocoa Powder

– 1/4 tsp Vanilla

– 7 T Butter (cubed and chilled)

– 1 T Ice Water

FILLING INGREDIENTS

– 1 C Sugar

– 1/2 tsp Cornstarch

– 1/8 tsp Salt

– 2 Eggs

– 1 C Whipping Cream

– 1/2 C Chocolate Chips (semi-sweet)

– 1/4 tsp Almond Extract

– 1/2 C Sliced Almonds

 

Directions:

  1. Combine dry crust ingredients in food processor. Add remaining ingredients and process 10 – 15 seconds. Press into 9 inch tart pan and freeze 10 minutes.
  2. Preheat ovend to 400°F, prick chilled tart with a fork and bake for 10 minutes.
  3. Remove from oven and press crust down with a cup, then reduce heat to 350°F.
  4. For the filling, whisk together sugar, starch, salt, and eggs in a saucepan until well combined. Add cream and chocolate and stir constatly over moderate heat just to a boil. Remove from heat and stir in extract. Poor into hot crust and sprink almonds over the top.
  5. Bake for 25 minutes, remove, and chill

grasshopper pie

GRASSHOPPER PIE

Serves: 1

Complexity: Very Easy

Ingredients:

CRUST

– 23 Oreo Cookies (lightly crushed)

– 3 T Butter (melted)

FILLING

– 1/2 Gallon Mint Chocolate Chip Ice Cream

TOPPINGS

– 7 Oreo Cookies (broken)

– 1 can whipped cream

– Caramel Ice Cream Topping

 

Directions:

  1. Lightly drizzle bottom of the pie plate with some caramel sauce.
  2. Combine cookies and butter in a bowl and press into bottom and up sides of the pie plate.
  3. Chill
  4. Fill crust with softened ice cream and freeze.
  5. When ready to serve, top with generous amount of whipped cream and drizzle with caramel sauce.
  6. Sprinkle some broken cookies over each serving

banana cream pie

BANANA CREAM PIE

Serves: 1

Complexity: Very Easy

Ingredients:

CRUST INGREDIENTS

– 1 C Flour

– 1 T Sugar

– 1/4 tsp Salt

– 1/2 C Butter (chilled/diced)

– 3/4 C Pecans (chopped)

LAYER 1 INGREDIENTS

– 8 oz Cream Cheese

– 1 C Powdered Sugar

– 9 oz Whipped Topping

LAYER 2 INGREDIENTS

– 4.6 oz Banana Pudding (mix)

– 3 C Milk

– 2 Bananas

– 1 Lemon (juiced)

 

Directions:

  1. Preheat oven to 350°F.
  2. Crust

Combine flour, sugar, and salt in food processor.

Add butter and churn 10 seconds.

Add pecans and churn 5 seconds.

Press lightly into a 9″ x 13″ pan.

Bake 20 minutes

Remove and Chill

  1. Layer 1

Whip together cream cheese and sugar.

Fold in whipped topping.

Spread over chilled crust.

  1. Layer 2

Whip together pudding mix and milk and spread over first layer.

Chill Dessert.

  1. When ready to serve

Top with sliced bananas and extra whipped cream.

eggnog pound cake

EGGNOG POUND CAKE

Serves: 1

Complexity: Very Easy

Ingredients:

CAKE INGREDIENTS

– 1 C Butter

– 1 1/3 C Sugar

– 1 tsp Vanilla

– 1/2 tsp Rum Flavoring

– 1 tsp Nutmeg

– 4 Eggs

– 2 Egg Yolks

– 2 tsp Milk

– 1 /1/2 C Flour

– 1/2 tps Salt

GLAZE INGREDIENTS

– 3/4 C Powdered Sugar

– 2 T Cream

– 1/8 tsp Rum Flavoring

 

Directions:

  1. Preheat oven to 325°F and butter a loaf pan.
  2. Cream butter and sugar, then add flavorings, nutmeg, and eggs and blend well.
  3. Fold in dry ingredients until smoot. Do not overmix.
  4. Put in loaf pan and bake for 65 minutes.
  5. Remove from oven and allow to cool to room temperature.
  6. Mix glaze in a bowl until smooth and drizzle over the cake to coat the top.