Pie

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Coconut Cream Pie     Coconut Cream Pie

Blueberry-Ginger Pie

Boston Cream Pie

Pecan Pie

Cherry Pie with Almond Crumb Topping
Strawberry Rhubarb Custard Pie
Buttermilk Pie
Crisp Peach Cobbler
Apple Pie
Peaches and Cream Pie
11 Easy Chocolate Pie Recipes
Lemon Meringue Pie
Mississippi Mud Pie
Key Lime Pie
SHOOFLY Pie ~ Baked Molasses Pie

Perfect Pie Crusts
Buttercrust Pastry Dough
Flakey Pie Crust
http://allrecipes.com/HowTo/Perfect-Pie-Crusts/Detail.aspx

100 Year Old Pie Crust Recipe
4 cups all-purpose flour
1 3/4 cups shortening
3 tablespoons white sugar
2 teaspoons salt
1 egg
1/2 cup water
Directions
In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

Apple Pie
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
Directions
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F Continue baking for 35 to 45 minutes, until apples are soft.

Glazed Apple Cream
1/2 cup white sugar
1/2 cup milk
1/2 cup heavy cream
1/4 cup butter
2 tablespoons cornstarch
2 tablespoons milk
1 teaspoon vanilla extract
2 tart apples - peeled, cored and sliced
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1 (15 ounce) package pastry for double-crust pie
1/2 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1 tablespoon butter, softened
Directions
In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.
Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.
Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.
In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).

Blueberry
2 T flour, 1/2 C sugar, 1/4 t cinnamon, 1/4 t nutmeg, 6 cups fresh blueberries
Preheat oven to 400 degrees F.
Combine 2 tablespoons flour, sugar, cinnamon and nutmeg together. Stir in the blueberries.
Spoon blueberry mixture into prepared pie crust.
Roll out with a floured rolling pin on lightly floured surface, the chilled ball of dough into a 12-inch circle.
Cut out leaf shapes in dough using small knife or cookie cutter. Place dough over filling. Cover edge of crust with 2-inch strip of aluminum foil.
Bake for 35 minutes; remove the aluminum foil from around the edges. Continue baking for an additional 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through cut-outs in crust.

Cherry Pie1 cup sugar (1 1/4 cup if using sour cherries)
4 cups fresh pitted cherries
1/2 teaspoon cinnamon
1/4 cup flour
pastry for a double crust pie
Mix the sugar, cherries, cinnamon and flour together.
Pour mixture into a pastry-lined 9 inch pie pan. Place top crust on pie, cut slits in top to vent and pinch the edges of the crust to flute.
Brush top of crust with milk and sprinkle with sugar.
Bake at 425 degrees F for 25 minutes, then reduce heat to 350F and bake for an additional 25 to 30 minutes.

Peach Pie
2 pie crusts, unbaked
6 medium peaches, 1/3 cup flour, 1 cup sugar, pinch salt, 1 teaspoon lemon juice
Wash peaches, remove seed, then peel and slice.
In a large bowl, combine peaches, sugar, flour, salt and lemon juice.
Pour mixture into a put in a prepared pie crust. Dot the top of the peaches with butter.
Place the top crust onto the peaches in the pie pan. Seal the edges then cut a few slits in the top of the pie crust to let steam escape.
Sprinkle some sugar on the top of the pie crust.
Bake at 350 degrees F for 35-45 minutes

Strawberry Rhubarb3 tablespoons quick-cooking tapioca, 1 1/4 cups sugar, 2 cups sliced fresh strawberries
3 cups rhubarb, cut into 1/2 inch pieces, 1/4 teaspoon ground nutmeg
2 pie crusts, 2 Tablespoons butter
Stir together tapioca, sugar, nutmeg and add a dash of salt.
Add the sugar mixture to the strawberries and rhubarb; coating well. Let stand for 15 minutes.
Line a 9-inch pie plate with one pie crust pastry then fill with the strawberry rhubarb mixture.
Dot with butter. Place the second crust on top, pinch edges to flute. Cover the edge of the pie with foil.
Bake at 375 degrees F for 25 minutes. Remove foil and bake for 25 minutes more or until golden.

Lemon Meringue
1 1/3 C sugar, 6 T cornstarch, 1/8 t salt, 2 C water, 1/2 C fresh lemon juice,
1 Tgrated lemon zest, 4 large egg yolks, 2 T unsalted butter, cut into pieces
In saucepan, mix cornstarch, sugar, and salt. Whisk to mix well. Gradually add water, lemon juice, and lemon zest; stirring constantly.
Add the egg yolks, whisking well into the mixture. Cook and stir over medium heat, whisking vigorously until mixture comes to boiling (about 5 minutes).
Reduce heat slightly; cook and whisk 2 minutes longer. Remove from heat.
Stir in the butter, one piece at a time. Combine well.
Pour filling into the cooled baked pie crust. Let cool on a wire rack.
When filling is cooled, spread meringue evenly over top of pie and touching the edges of the crust.
Bake at 350 degrees F for 10 to 12 minutes. Cool before serving.
Meringue
4 large egg whites, room temperature, 1/4 teaspoon cream of tartar, 1/2 C sugar, 1/2 t vanilla Beat egg whites with an electric mixer on high speed until soft peaks form.
Slowly beat in cream of tartar.
Gradually add the sugar, one Tablespoon at a time, beating until stiff and glossy peaks have formed.
Add the vanilla and beat just to blend in. Spread meringue over pie and bake as directed.

Fresh Pumpkin Pie1 sugar pumpkin
1 recipe pastry for a 9 inch single crust pie
2 eggs
1 cup packed light brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 (12 fluid ounce) can evaporated milk
Directions
Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.
Pappadeaux Sweet Potato Pecan Pie with Bourbon Sauce
1 1/4 C cooked mashed sweet potatoes (2 medium)
1/4 C brown sugar
1/4 C sugar
1 egg, lightly beaten
1/4 C heavy cream (whipping)
1/4 t vanilla
1 pinch salt
3/4 teaspoon each cinnamon, allspice, nutmeg
3 T softened butter
1 (9-10-inch) single crust pastry, unbaked
Pecan Pie Filling
1 1/4 C sugar
1 1/4 C dark corn syrup
3 eggs, lightly beaten
3 tablespoons unsalted butter, softened
1/4 teaspoon vanilla extract
1 pinch salt
3/4 teaspoon ground cinnamon
1 1/4 cups chopped pecans
Preheat oven to 325 degrees F.
Combine mashed sweet potatoes, sugars, egg, cream, vanilla extract, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth, do not overmix.
To assemble pie, spoon sweet potato filling into the pastry-lined pie pan. Fill shell evenly to the top with with pecan filling.Bake 1 1/2 hours or until a knife inserted into the center of the pie comes out clean.
Store pie at room temperature for 24 hours.Serve pie slices with Bourbon Sauce on top or to the side.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs, butter, vanilla extract, salt and cinnamon in an electric mixing bowl and beat on low speed until syrup is opaque, about 4 to 5 minutes. Stir in pecans, mix well.
See Sauces for Bourbon Sauce

Coconut Cream Pie5 T flour, 1/2 C sugar, 1/8 t salt, 1 1/2 C scalded milk, 1/4 C cold milk, 3 egg yolks,
1 C shredded coconut, 1 t vanilla extract, 9 inch baked pie shell
Blend flour, sugar, and salt with the cold milk. Gradually add the scalded milk, stirring constantly.
Cook on a low heat until thickened, then add beaten egg yolks and cook for an additional two minutes.
Remove from heat. Add vanilla extract and shredded coconut.
Cool filling, then pour into baked pie shell. Top with meringue (recipe below).
Meringue
3 egg whites, 6 level T sugar
Beat egg whites until stiff. Very gradually, add the sugar. Cover pie with meringue.

Parker's Lighthouse Key Lime Pie
1 (14 ounce) can sweetened condensed milk
8 ounces cream cheese, softened
3/4 cup plus 2 tablespoons lime juice
1/2 teaspoon vanilla extract
1 (9-inch) deep-dish graham cracker pie shell
Lime slices for garnish
Whipped creamPlace sweetened condensed milk, cream cheese, lime juice and vanilla extract in a large-capacity blender or in an electric mixer (fitted with wire whip if available). Whip on medium speed for 15 minutes. Pour mixture into prepared crust and refrigerate at least 8 hours before serving, or until filling is firm. Garnish with fresh lime slices and whipped cream.

Emeril's Black Bottom Pie
30 chocolate wafer cookies (about 22 Oreo cookies, white middle removed, or about 1 1/2 cups crushed chocolate cookie crumbs)
1/3 cup sugar
1/4 cup butter, melted
3 tablespoons white rum
1 tablespoon water
1 envelope plain unflavored gelatin
2 cups milk
4 egg yolks
2/3 cup sugar
1 tablespoon cornstarch
6 ounces semisweet chocolate morsels
2 cups heavy cream
3 tablespoons confectioners' sugar
Directions
Chocolate shavings, for garnish, optional
Preheat the oven to 375 degrees F.
Place the chocolate wafer cookies in the bowl of a food processor and process until fine crumbs. Add the sugar and butter and process until thoroughly combined. Transfer the crumb mixture to a 9 1/2-inch pie pan and press firmly onto the bottom and up the sides to form a crust. Bake for 8 to 10 minutes, or until fragrant. Transfer to a cooling rack and allow to cool completely.
In a small bowl combine the rum, water and gelatin. Stir and set aside until gelatin has softened, about 5 minutes.
In a saucepan combine the milk, egg yolks, sugar and cornstarch and stir or whisk until thoroughly combined. Heat over medium-high heat until mixture comes to a boil and thickens, whisking constantly. Remove from the heat and add the gelatin mixture. Stir until smooth, then transfer 1 cup of the hot mixture to a clean mixing bowl and add the chocolate morsels. Stir until the chocolate is melted and the mixture is smooth. Transfer the chocolate mixture to the cooled crust and refrigerate, lightly covered, for 30 minutes. (Allow the remaining warm custard mixture to continue cooling on the counter in the interim.)
After 30 minutes have passed, add the heavy cream and confectioners' sugar to a medium mixing bowl and beat until stiff peaks form. Remove 1 cup of the whipped cream and add it to the remaining custard mixture. Fold to combine, then spread gently on top of the first layer in the pie crust. Top with the remaining whipped cream and refrigerate until thoroughly chilled and set, at least 4 hours and up to overnight.
When ready to serve, garnish the pie with chocolate curls and cut into slices. Serve cold.

Lemon Curd
2 C sugar, 1 C lemon juice, 12 egg yolks
Place sugar and lemon juice in a saucepan. Bring to a boil, and reduce heat while stirring for about 5 minutes.In a large mixing bowl, slowly stream hot mixture into egg yolks. Temper with a whisk.Pour lemon curd back into saucepan, over medium heat, stir with a spoon (not a whisk ) until thickened. It takes about 5-10 minutes
Remove from heat.Incorporate 1 part at a time, (1/2 pound cold diced butter and 2 lemons zested on a fine grater) until all are mixed in.Pour curd into a shallow long dish to cool in refrigerator for at least 1 hour
Use as Pie Filling or Scoop curd into a serving dish for a teatime treat! Great on crepes with fresh blueberries.

Candy

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Marshmallows
Salted Caramels
Maple Creams
10 Candy Recipes
Lollipops    Lollipops
Pecan Praline
Peanut Brittle   Almond Brittle   Almond Butter Crunch    English Toffee
Almond Butter Crunch
No Bake Oatmeal Chocolates
Coconut Candy
Candy Cane Chocolate Bark    Fudge   Butterscotch Nut Fudge
Rocky Road Chocolate Nut Clusters
Rum Balls
Fresh Peach Candy
Turkish Delight
Salted Caramels     Salted Caramel    Chocolate Caramel

http://www.candyrecipes.biz/
http://candy-recipes.net/

How to make Rock Candy
http://candy.about.com/od/hardcandyrecipes/r/rock_candy.htm

Homemade Marshmallows
About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)
Directions:
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.)
In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out (learning from my mess of a first round). Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

Almond Brittle
1 1/2 C sugar, 1/2 C water, 1/2 C light corn syrup, 1/4 t instant coffee granules,
3 t baking soda, 1 C slivered almonds
Line a 13-in. x 9-in. x 2-in. baking pan with foil; butter the foil and set aside.
In a saucepan, combine the sugar, water, corn syrup and coffee granules. bring to a boil over medium-high heat, stirring constantly, until a candy thermometer reads 290 degrees F.
Sprinkle with baking soda, stirring constantly (mixture will foam). Stir in the almonds. Pour into prepared pan. Cool completely.

Almond Butter Crunch
1 C butter, 1 1/3 C sugar, 1 T light corn syrup, 3 T water,
1 C coarsely chopped blanched almonds toasted
4 (4 1/2 ounce) bars milk chocolate,\ melted
1 C finely chopped blanched almonds, toasted
Melt butter in heavy 2-quart saucepan. Add sugar, corn syrup, and water. Cook, stirring often, to hard-crack stage (300 degrees F). Watch closely after temperature reaches 280 degrees F. Quickly stir in coarsely chopped nuts; spread in well-greased 13 x 9 x 2-inch pan. Cool thoroughly. Turn out on waxed paper; spread top with half the chocolate; sprinkle with half of finely chopped nuts. Cover with wax paper; invert and top with remaining chocolate and nuts. If necessary, chill to firm chocolate. Break in pieces.

Butterfinger Candy
1 C peanut butter, 1/3 C light corn syrup, 1 C sugar, 1/3 C water, Melted chocolate
Cook corn syrup, sugar and water to 310 degrees F. Remove from heat, and stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocolate.

Opera Fudge
1/4 C butter, 2 1/2 C sugar, 2/3 cup evaporated milk (or small 5 ounce can)
7 oz Marshmallow Creme or Marshmallow Fluff (may substitute 2 cups of mini-marshmallows)
1 cup nuts (optional; walnuts, almonds or pecans)
1 teaspoon vanilla extract, 1/2 teaspoon salt
Line a 9-inch square pan with aluminum foil and set aside.
Set butter aside to warm.Heat milk at medium setting until warm then add sugar and salt. Bring to a rolling boil (medium-high) while stirring constantly with a wooden spoon.
Add Marshmallow Creme.
Bring back to a boil for 5 full minutes by the clock (start timing once the boil resumes).The mixture will start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little.Remove from heat and add vanilla, butter, salt, and nuts; mix thoroughly and pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares.

Candied Orange Slices
Peel and quarter oranges. Make a syrup of 2 cups sugar and 2 cups water. Boil until it forms a hard ball when dropped in cold water.Remove from heat; dip orange quarters in the syrup. Drain until cool in a fine sieve placed over a platter or bowl so that the syrup will not be wasted. The sugar will be crystallized. Grapefruit and tangerines may be candied in the same way.
Candied Lime Peel
2 limes1/2 cup granulated sugar1 1/2 cups water
Squeeze juice from limes and save in refrigerator for later use.
Slice lime peels thinly. In a heavy saucepan on high heat, boil sugar and water for 3 minutes.Add lime peels. Reduce heat to medium and simmer for 1 hour, or until skin is softened.Cool on a wire rack set over a cookie sheet. Dry on the rack for 12 hours.Refrigerate in a covered container.

Cookies

Online Cooking
No Bake Oatmeal Cookies
Chewy Oatmeal Cookies and Ultranutty Pecan Bars
Spritz Cookies                   Assorted Butter Spritz Cookies
Vanilla Chocolate Swirl Cookies
Cheesecake cookies

Baklava
Lemon Meringue Bars
Soft Sugar Cookies
Pumpkin Spice Snickerdoodle
Moroccan Almond Cookies

Chocolate Energy Bars
5 Brownies in a Jar Recipes     5 Cookie-In-A-Jar
Gingersnap
5 Best Classic Cookie Recipes
CHEWY Vanilla Sugar Cookie
Oatmeal

Chewy Chocolate Chip
Moist Chocolate Cookies
Ghee cookies
Spritz Cookies    Spritz Cookies
French Macarons     Pistachio French Macarons



"Baking the Perfect Cookie" http://whatscookingamerica.net/Cookie/CookieTips.htm

Almond Cookies
1 1/4 C soft butter, 1 1/4 C brown sugar, 1 egg yolk, 1 2/3 C flour, 1 1/4 C ground almond
Cream butter and sugar. Fold in the rest.
Microwave 1 - 2 1/2 min.

Almond DatesPreheat 325
Toast on cookie sheet in oven: 1/2C Almonds sliced, 1/2C Walnuts
Toast: 60 Almonds whole
Melt: 1C Butter
Add and boil low for 6 min: 3/4C Sugar, 1 Egg beat slightly, 1# Dates chopped (cool in a bowl)
Fold: 2 C Rice Crispies, 1T Amaretto Liqueur
Fold: 1/2 C Mini Chocolate Chips
Make into balls and roll into Coconut (a bit at a time)
Melt 1/4 C Chocolate chips and dab date log and push in Whole Almond.

AmarettiPreheat 375. Butter parchment
2 C Almonds, 3/4 C Sugar..divided, 1 1/2 t Cinnamon, 4 Egg yolk, Vanilla, Almond
Process almonds and 1/4 C Sugar and Cinnamon till fine.
Beat yolks for 2 minutes. Add the 1/2 C sugar. Add flavors. Add Almond sugar mix
Shape into 1 in balls and roll in glaze then almond pieces and repeat.
Glaze
2 Eggs, 3 T Amaretto liqueur
1 C Almonds toasted and crushed, 1/2 C Sugar
Bake 10 min. Do not overbake

BaklavaPreheat 350. Butter 10x15 pan
Syrup
2 C Water, 3 C Sugar. 1 T Honey, 2 t Lemon Juice, 3 in Lemon peel, 1 Cinnamon stick, 5 Cloves, whole. Bring to slow boil, simmer till sugar dissolves 2+min. Strain
Filling1 pkg Phyllo dough, 2 1/2 C Walnuts, 6 T Sugar, 1/2 T Cinnamon, 1 1/2 C Almonds blanched and whole, 1 C Butter clarified
Process nuts. Add sugar and cinnamon. Course chop Almonds and add.
Layer phyllo brushing with melted butter between 6 sheets. Spread nuts over phyllo layers. Loosely roll up.
Repeat, making 3 more rolls.
Bake 40-45 min. Pour over syrup. Allow 24 hours to soak up. Slice

Cakemix Oatmeal Cookies1/2 C Butter, 2 Eggs, 1 , Yellow Cake Mix (18.25 ounce), 2/3 C Oats, 1/2 C Chopped Nuts
Preheat the oven to 375 Line baking sheets with parchment paper.
In a large bowl, mix butter and eggs until light and fluffy. Stir in cake mix, quick oats, and walnuts. Roll dough into walnut sized balls. Place cookies onto the prepared baking sheet.
Flatten slightly with the bottom of a glass that has been buttered and dipped in sugar.
Bake for 8 to 10 minutes in preheated oven, or until golden brown.

Chewy Chocolate Chip CookiesPreheat 375. Butter sheets
Processor to fine ground: 1 1/4 C Brown Sugar, 1/2 C Oatmeal
Sift: 1 3/4 C Flour, 1/2 t Baking Soda, 1/2 t Salt
Mix: 1 C Butter, 3 T Corn Syrup
Add and mix in 3 sets 2 min: Dry
Add one at a time: 2 Eggs
Add: 2 t Vanilla
Fold in: 8oz Chocolate Chips, 1 1/2 C Nuts
Bake 8+ Minutes

Chocolate Chip Sour Cream
Mix: 2 C flour, 1 t baking soda, salt
Cream separately: 1 stick butter, 1 C sugar, vanilla
Add: 2 eggs, then 1 1/2 C sour cream
Mix: dry at low speed.
Add: 1 C chocolate chips.
Bake for 10+ min at 375

Chocolate Espresso SpritzPreheat 375
Sift: 2 C Flour, 1/2 C Cocoa
Dissolve: 1 1/2 t Espresso Powder in 1/2 t Boiling Water
Cream 2 min: 1 C Butter
Add and beat 2 min: 1 C Sugar
Add: 1 Egg, 2 t Vanilla, Espresso
Mix on Low till just blended: Dry in 3 portions
Fill cookie press and bake 12+ minutes
Glaze
1 ½ oz Unsweet Chocolate, 1 1/2oz Semi Sweet Chocolate, 1T Butter, 1 C Powdered Sugar,
3 T Boiling Water, 1 T Corn Syrup and Vanilla.

Ganache Glaze
6 oz Semisweet, 3/4 C Heavy Cream, 1 T Light Corn Syrup, Vanilla, 1 t Hot water as needed. Chop chocolate. Heat cream and corn syrup and pour over chocolate. Let stand and melt.
Add vanilla
Keeps 2 weeks. Freeze 9 months

Carmel Cheesecake Bars
Make crust from "Gooey Turtle Bars"
Mix: 1 1/2 # cream cheese, 1/4 C sugar, 1 1/2 t vanilla. Add 2 lightly beaten eggs.
Pour over crust.
Pour 6 oz carmel sauce over and bake at 325 for 20+ min.
(You can add peanuts, almond or hazelnuts to the batter)

Chewy Pecan Squares
Crust: yellow cake mix, 1 egg, 1/3 C oil. Bake at 350 for 20 minutes
Filling
Beat: 1 C sugar, 4 eggs, salt.
Add: 1 C dark corn syrup, 1/4 C butter, vanilla. Stir in 2 C pecans. Pour over crust.
Bake again for 30 min.

Chocolate Glazed Almond Bars
2 C flour, 1/2 C brown sugar, 1/2 t salt, 3/4 C cold butter, 3 egg whites, 1 C sugar,
12oz almond filling, 2 C almond slices
Mix flour and brown sugar, cut in butter. Press into 13x9 pan. Bake 20 min at 350.
Mix whites, sugar, almond filling and almonds and pour over crust. Bake another 20 min.
Glaze with melted 4oz semi sweet chocolate chips.

Chocolate Gooey Butter CookiesPreheat 350 Ungreased sheet
8oz Cream cheese, room temperature, 1 stk Butter at room temperature, 1 Egg, 1 t Vanilla,
1 18oz Chocolate cake mix. Confectioners' sugar, for dusting
Cream: Cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix.
Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.
Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar.
Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes.
The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Chocolate Mint BarsBottom Layer
1 C all purpose flour, 1/2 t salt, 1 C sugar, 4 eggs, 1/4 C melted butte, r2 T water, 1 t vanilla, 16 oz can chocolate syrup
Mint Layer
(note: this is the recipe as written... when I make this again I plan to make about 50% more of the mint layer so that it really shows up against the chocolate --- but use your own judgment on this)
2 C powdered sugar, 1/4 C melted butter, 2 T milk, 1/2 t peppermint extract, 2 drops green food coloring
Chocolate Glaze Topping
3/4 C semisweet chocolate chips, 3 T butter
Preheat oven to 350 F. Generously coat a 13"x9" pan with cooking spray
For the bottom layer: Combine granulated sugar, eggs, 1/4 C melted butter, 2 T water, vanilla extract and chocolate syrup... stir until smooth.
Add flour and salt to the chocolate mixture and stir until blended. Pour into the prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out almost clean. Cool completely in the pan on a wire rack.
For the mint layer: Combine powdered sugar, 1/4 C melted butter, milk, peppermint extract and food coloring - beat with a mixer until smooth. Spread this mixture evenly over the cooled bottom layer.
For the glaze topping:Once the mint layer has set (about 20 minutes)... combine the chocolate chips and 3 tablespoons butter in a microwave safe bowl. Microwave on HIGH for 1 minute or until the chocolate is melted. Stir well until smooth and then let it stand for 2-3 minutes. Spread the chocolate evenly over the mint layer. KEEP REFRIGERATED until ready to serve then slice into desired-size pieces and enjoy.

Chocolate Pudding Cookies1 Chocolate cake 18oz mix, 1 Instant chocolate pudding 3.9 0z mix, 1 C Sour cream, 2 eggs
Preheat oven to 350 Grease cookie sheets.
Stir together the cake mix and instant pudding. Stir in the sour cream and eggs until well blended. Batter will be stiff. Drop by teaspoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. When cool, frost with chocolate frosting if desired.

Coconut Kisses
Mix: 3 1/2 C coconut, 7oz sweetend condensed milk, 2 T cornstarch, 1 t lemon, vanilla, salt.
(gradually add milk to get consistency)
Make 1" balls set 1+ inches apart. Bake for 15-20 min at 350. Rotate the pan.

Coconut Lemon-Lime TassiesPreheat 350
Pastry Recipe in Pecan TassiesSift: 3 T Flour, 1/2 t Baking Powder, 1/4 t Salt
Beat till light color: 4 Egg yolks
Add: 1 1/4 C Sugar
Add: 3 T Lemon Juice + 2 t Zest, 3 T Lime Juice + 2 t Zest
Fold in: Dry, 1C Coconut
Fill muffin cups 2/3 C full and Bake 30+ Minutes
Glaze
Whisk: 2 C Powdered Sugar, 2 T hot Water, 1 T Corn Syrup, Vanilla and Salt

Coffee Liqueur Cream Cheese Bites
Crust 1 1/2 C crushed chocolate cookies, 5 T melted butter, 3 T coffee liqueur, 1t ground coffee beans.
Filling
Cream 8 oz cream cheese + 2/3 C sugar.
Add: 3 eggs - one at a time.
Fold in: 2 T brewed espresso.
Bake at 300 for 20-24 min. Leave in oven, door ajar for 40 min. Chill
Topping
Whip: 1/2 C whip cream + 3 T coffee liqueur. Top with chocolate covered coffee bean

Cream Cheese Cut Outs
Mix: 1 C soft butter, 1 C sugar, 30z soft cream cheese
Add: 1 egg and vanilla
Add: 2 3/4 C flour, salt
Chill for 24 hours
Roll out and cut 2 1/2 inch squares. Place 1 inch apart on ungreased pan.
Spoon 1 t jam on circle. Fold 3 sides in without covering jam.
Bake 7-10 min at 375. Dust with powdered sugar.

Date Squares
Simmer: 1 # chopped dates, 2/3 C brown sugar, 2/3 OJ, vanilla
Crust: 1 1/2 C flour, 1 1/2 C Oats, 1 C brown sugar, 1t cinnamon, 1/2 t soda, salt.
Cut in: 1 C butter.
Press into pan saving some to sprinkle on top. Press 3/4 C nuts into crust saving some for top.
Pour dates over crust. Sprinkle topping and nuts.
Bake at 350 for 25-30 minutes. Cool and cut into bars.

Dream Bars
Chop and mix: 6oz each semi-sweet, white, milk chocolate chips.
Spread: 12 T butter over 10x15 pan
Press in: 2 C graham cracker crumbs
Layer: 1 1/2 C coconut
Layer: 2 C chopped pecans
Layer: Chocolate chip mix
Layer: 1 C pecans
Bake 10 min at 350. Press in nuts. Bake another 20-30 min.
(To make really gooey, pour a can of sweetened condensed milk over mix before you bake)

Ginger and Macadamia WafersPreheat 375 Butter sheets
Sift: 1 1/2 C Flour, 1 1/2 t Ground Ginger, 1/4 t Salt
Whip: 3/4 C Butter
Add: 1/2 C Brown Sugar, 6 T Sugar
Add: 3 Egg Whites, 1 t+ Vanilla (OK if it separates)
Mix on low: Dry
Fold in: 1 C Macadamia nuts diced, 1/2 C Crystallized Ginger (Do not over mix)
Bake 11+ Minutes

Gingersnaps2 C flour, 1 T ginger, 2 t baking soda, 1 t cinnamon, 1/2 t salt, 3/4 C shortening, 1 C sugar,
1 egg, 1/4 C dark molasses
1/3 C cinnamon sugar
Sift dry well. Cream shortening and sugar. Add egg and molasses.
Add dry 1/3 at a time.
Make balls. Roll in cinnamon sugar. Bake on ungreased pan, 2 inches apart. 10 min at 350

Gooey Butter Bars
Crust: 1 box yellow cake mix, 1 stk melted butter, 1 egg
Stir with a fork and press into a 9x13 pan.
Filling: 80z cream cheese, 2 eggs, 1# powder sugar. Beat for 5 minutes.
Bake at 350 for 30-35 minutes. Will be runny and will set as it cools.
Dust with powedered sugar.

Gooey Turtle Bars
Crust: 1 3/4 stk melted butter, 1/2 C sugar, 2t vanilla, 3/8 t salt, 2C Flour
Mix butter, sugar, vanilla, salt. Add flour and press into a foil lined pan.
Bake at 350 for 20-25 min.
Topping: 1 3/4C brown sugar, 1/4 C corn syrup, 3/8 t salt, 1/4 C water, 4 T butter,
14oz sweet condensed milk, 1 T vanilla,
Heat sugar, syrup, salt, water. Add butter and stir until sugar dissolves. Stir in milk.
Boil and stir 15 minutes to 235 degrees. Scrape over crust.
Scatter: 2 C toasted pecans and 6 oz chocolate chips on top.

Italian Almond Cookies2 pounds almond paste, 1 C all-purpose flour, 8 egg whites, 2 C white sugar, 2 C confectioners' sugar, 2 C sliced almonds
Preheat oven to 350 degrees F. Grease cookie sheets.
In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended. The mixture will be very sticky.
Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 2 inches apart onto the prepared cookie sheets.
Bake for 15 to 20 minutes in the preheated oven, until golden brown.
Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.

Lacy Oatmeal
2 C quick cooking rolled oats, 1/2 t soda, 1/2 t cinnamon, 1/4 t salt, 1 C brown sugar,
1/2 C shortening, 1/4 C butter, 1 egg slightly beaten
Mix dry ingredients
Melt: sugar, shortening and butter.
Add: dry ingredients then egg and mix
Drop rounded teaspoons of dough 3 inches apart on an ungreased cookie sheet.
Bake for 6+ minutes at 375. Edges will be crisp and centers soft.

Lemon SquaresPreheat 350 Butter 9 x 13 pan
Crust:2 C Butter, 2 C Flour, 1/2 C Powdered Sugar, Melt butter and mix in dry. Press into panBake for 20 minutes
Topping:4 Eggs, 1 3/4 C Superfine sugar, 1/3 C Lemon juice, 1T Zest, 1 t Baking Powder, 1/2 t salt
Whisk eggs for 1 minute. Add sugar and beat 2 minutes. Add the rest and beat 1 minute.
Pour over hot crust and bake 25+min.
Cool 3 hours. Dust with powder sugar.

Macadamian and White Chocolate
3/4C oats, 3/4C flour, 1/2 t soda, 1/4 t salt, 1 stk melted butter, 1/3 C sugar, 1/3 C brown sugar, 1/2 t vanilla, 1 egg, 1 C roasted macadamia nuts, 1 C white chocolate chips.
Pulverize oats. Add flour, soda and salt. Pulse.
Mix separately butter, sugars, vanilla.
Whisk egg, add and stir into dry until just moistened. Cool.
Stir in nuts and chocolate. Chill for 24 hours.
Bake at 325 for 13+ minutes on parchment lined pan.

Marble Carmel Chocolate Slice
Crust: 2 1/4 C Flour, 1/2 C Sugar, 3/4 C butter
Press into a greased 9x13 and bake for 20 min at 350.
Filling:
Melt 7T butter, 1/2 C brown sugar, 2 - 14oz sweetened condensed milk
Pour over crust
Topping:
Melt - pour into rows - swirl
Semi sweet...milk...white chocolate chips

Margarita Cheesecake Cocktail Bites
Crust: 1 1/2 C graham cracker crumbs, 5T melted butter, 1 t honey, 2T tequila
Press into buttered/floured 8" pan
Filling
Cream: 8oz cream cheese, 2/3 C sugar
Add: 3 eggs, on at a time.
Fold: 2 T lime juice, 2 T lemon juice, 2 T tequila, 1/2 t lime zest.
Pour into crust and bake at 300 for 20-24 min. Leave in oven, door ajar, for 40 min.
Chill for 4 hours. Garnish with dollops of 1/2 C sour cream + juice of one lime. Top with lime slice.

Oatmeal RaisinPreheat to 350. Butter cookie sheets
Sift: 4 C Flour, 1t+ Cinnamon, 1 t Baking Soda, 1 t Salt
Mix 1min: 1 C Butter, 1T Orange zest
Add and mix 3 min: 2/3 C Brown Sugar, 1/2 C White Sugar
Blend: 1 C Molasses
Add one at a time: 2 Eggs, 2 t Vanilla
Mix on low: Half of the dry into wet, repeat
Add: 2 C Oatmeal
Fold: 1 C Raisins, 1 C Nuts
Bake 15+ Minutes. (I like to soak my raisins in coffee or brandy first)

Orange Cookies
Process: 2 C flour, 3/4 chilled butter, 1 orange rind
Add: 2/3 C brown sugar, 1 egg yolk
Chill. Roll out and cut into shapes
Bake for 12+ minutes at 350.
Frosting: 2 T OJ, 1 3/4 C powdered sugar

Pecan Praline Cookies35 graham crackers, 1 C Brown Sugar, 1 C Butter, 1/4 t Cream of tartar, 1 C Chopped Pecans
Place crackers on ungreased 10 x 15 sheet cake pan, covering bottom.
Bring sugar, margarine and cream of tartar to a boil. Add nuts. Pour mixture oven the top of the crackers.
Preheat oven to 325
Bake for 10 minutes. Cool for a few minutes, and remove from pan while still warm.

Pecan TassiesPreheat 325
Cream Cheese Pastry2 stick Butter, 8oz Cream Cheese, 2 1/4 C Flour, 1/4 t Salt, 1/4 C Powder Sugar sifted,
Cream butter and Cream Cheese. Mix in 1 C Flour and Salt. Cut in another 1/2 C Flour. Knead in another 1/2 C. Do not over mix. Divide into 2 parts and chill. Make 24 in squares and press into mini muffin pan.
Filling:
2 Eggs, 2 C Brown Sugar, 2 T Butter melted and cooled, 1/4 t Salt, 2 t Vanilla, 2 C Pecans toasted Fill muffins 2/3 full after sprinkling nuts in the cup first. Bake for 20-25 minutes

Raspberry Crumb Bars
Mix and press into greased 9x13 greased pan. Save 1/3 for topping.
3 C flour, 1 C sugar, 1t baking powder, salt, cinnamon
Cut in: 1 C shortening
Mix in: 2 eggs, 1 t almond extract
Filling
Mix: 1 T cornstarch, 1/2 C sugar, 4 C raspberries.
Pour over crust. Top with the 1/3 extra.
Bake at 375 for 35-45 min. Chill and cut into bars

Rocky Road CookiesPreheat 350 Line sheet with parchment
Sift: 2 C Flour, 2/3 C Coco Powder, 1 t Baking Powder, 1 t Salt, 1/2 t Baking Soda
Cream: 1 C Butter
Add: 1 1/2 C Sugar
Add one at a time and beat 1 min: 2 Eggs
Add: 2/3 C Sour Cream, 2 t Vanilla
Just blend in Dry
Fold: 1 1/2 C Chocolate Chips2, C Mini-Marshmallows
Bake for 12 minutes then press in a few marshmallows and bake another 2 minutes.
Glaze:
Melt 1/2 C Chocolate Chips, 2 T Butter and 2 t Boiling Water

Sesame Seed DelightsCream: 1/4 C Butter, 1/4 C Sesame Butter (tahini)
Mix: 1/3 C Dry Milk Powder, 1/2 C Wheat Germ, 1/2 C Coconut, 1/4 C Ground nuts,
1/4 C Honey, 1/4 C Raisins, Vanilla or almond.
Form in 1 in Balls and chill

Snickerdoodles
Mix: 1 1/2C sugar, 1/2 C butter
Add: 2 eggs, vanilla
Add: 2 3/4 C flour, 1 t cream of tartar, 1/2 t baking soda, salt
Make 1 inch balls and roll in cinnamon sugar. Set on pan 2 inches apart
Bake for 8-10 min at 400

S'Mores
*Makes 9X13-inch pan of bars
2 C flour, 2 C crushed graham cracker crumbs, 1 t baking powder, 1/4 t salt, 2 sticks of soft butter, 1/2 C packed light brown sugar, 1 t vanilla, 2 large eggs
2 cups marshmallow topping, like Marshmallow Fluff or Creme, 2 C semisweet chocolate chips
Preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil, leaving a 2-inch overhang on the 2 short sides. Grease the foil with cooking spray and set aside.
In a medium bowl, combine the flour, graham cracker crumbs, baking powder and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until light, about 2 minutes. Beat in the eggs and vanilla until well combined. Reduce the mixer speed to low and add the flour mixture, mixing until combined.
Divide the dough in half. Press half into the bottom of the prepared pan until the dough is evenly flattened. Dollop the marshmallow topping on top of the cookie base and gently spread into an even layer. Sprinkle the chocolate chips on top.
Scatter the remaining dough over the top in clumps. Don’t worry about completely covering the top, the marshmallow and chocolate chips should peek through. Bake the bars until golden brown, about 30-32 minutes. Cool completely. Remove the bars from the pan using the foil overhangs. Cut into bars and serve.

Soft Ginger Cookies2 1/4 C Flour, 2 t Ground ginger, 1 t Baking soda, 3/4 t Cinnamon, 1/2 t Cloves, 1/4 t Salt, 3/4 C Margarine, 1 C Sugar, 1 egg, 1 T Water, 1/4 C Molasses, 2 T Sugar
Preheat oven to 350
Sift: flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
Cream: Margarine and 1 C sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.
Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake 8 min.

Spiced Cookie Cut Outs
Beat: 1/2 C butter, 1/2 C brown sugar, 2 eggs, cinnamen/ginger/nutmeg
Add: 1 1/2 C flour.
Divide in 2 parts. Cover in plastic and flatten. Chill
Roll out and cut into shapes. Bake for 20 min at 325
Ice with almond flavored frosting

SpritzPreheat 350
Sift: 2 1/4 C Flour, Salt
Blend for 2 min: 1 C Butter
Add and beat 2min: 2/3 C Sugar
Add: 3 Eggs
Mix in low: Dry in 3 portions
Use cookie press and form cookies. Bake 12+ min

Sweet and Salty
2 1/4 C flour, 1 t baking soda, 1- t salt, 2 stk butter, 3/4 C sugar, 3/4 brown sugar, 1 t vanilla,
2 eggs, 12 oz semi-sweet chocolate chips, 2 C broken potato chips, 1 C broken pretzel sticks,
1/2 roasted peanuts (optional)
Mix dry. Cream in separate bowl sugars, butter, vanilla.
Add eggs - one at a time.
Gradually add flour mixture. Stir in the rest.
Drop tablespoonful on ungreased baking sheet. Bake at 375 for 15 min.

Swiss Butter Cookies
1/2 C soft butter, 1 1/4 C sugar, 1 egg, 1 3/4 C flour, 2 T cornstarch, 2 T ground almond
Beat: butter and suar
Beat: egg and add slowly
Add dry to wet. Mix. Chill. Roll out and cut into shapes.
Bake for 15 min at 350

Toffee Bars
Crust: 1 1/2 sticks butter, 1/3 C sugar, 1 t vanilla, 1/4 t salt, 2 1/4 C flour, 2 C pecans
Melt butter and stir in sugar, vanilla, salt. Add flour and just mix. Press into 9x13 pan.
Press in pecans. Bake at 350 for 20+ minutes.
Topping: 1 T water, 3/4C brown sugar, 1 stk butter, 1 C chocolate chips
Whisk water and brown sugar. Bring to a boil and stir. Whisk in butter. Pour over crust.
Bake 12 + minutes. Scatter chips over top.

Toffee Rice Crispies
Melt: 9oz toffees, 1/4 C butter, 3 T milk
Add: 1 C Marshmallow
Fold: 6 C Rice Crispies
Press into an oiled 8x13 pan

All About Chocolate

Online Cooking
Making Chocolate
Best Tips for Melting Chocolate

Chocolate Truffle      Truffles
Chocolate Whiskey Truffles
Raspberry - White Chocolate Truffles
10 Truffle Recipes
4 Chocolate Truffles
Chocolate Caramel Truffles
White Chocolate -Coconut Truffles
Chocolate Ferrero Rocher Truffles
Mint Chocolate Truffles
Salted CaramelWhiskyChocoTruffles
Raspberry Filled Truffles

Chocolate Mirror Glaze
Hot Fudge Sauce

All About ChocolateCould any one ingredient be more glorious? Doubtful. Chocolate inspires nearly everyone, from the youngest child to the oldest grandfather. You'll undoubtedly be using this most Fabulous Food often in your cooking. Here's what you need to know to get the most from the chocolate experience.
Chocolate comes in many forms: unsweetened, semi-sweet, bittersweet, milk chocolate and white chocolate (which technically isn't chocolate at all, but does have similarities so we'll include it here as well). Chocolate is unique among vegetables in that its fat (cocoa butter) is solid at room temperature. Since this fat melts at mouth temperature, chocolate is an excellent flavor conductor. Cocoa powder is made by separating most of the cocoa butter out of the liquor.
Similar to coffee, cacao beans are dried and roasted before being hulled. "Chocolate liquor", made from the roasted, ground cocoa bean nibs (the meat of the cacao bean) is what makes chocolate chocolate. Thus, unsweetened chocolate is pure chocolate liquor and about 50% cocoa butter. Bittersweet chocolate blends at least 35% liquor with as much as 50% with cocoa butter, sugar and vanilla. Semisweet chocolate has the same ingredients as bittersweet with the addition of more sugar. Milk chocolate, which contains about 10% chocolate liquor, takes the process a step further by adding about 12% milk solids.
White chocolate is made from cocoa butter, milk solids, sugar and vanilla. When buying white chocolate, look for a brand that contains cocoa butter. There are cheaper versions (which by law cannot be called chocolate) that don't contain any cocoa butter, but their flavor is inferior to those that do.
Storage
Store chocolate in a cool, dry place in its original wrapping or wrapped in foil. Avoid storing chocolate in the refrigerator. Milk and white chocolates will keep this way for about a year. The darker varieties will keep for several years.
Sometimes chocolate will develop white or gray "clouds" or "blooms" on its surface. This just means that the cocoa butter has separated. While it doesn't look pretty, the chocolate is still perfectly fine to use and if you plan on melting it, no one will ever know the difference.
How To Melt Chocolate
Care must be taken when melting chocolate or you can easily end up with a grainy mess. The lighter the chocolate, the higher the chances of this happening. The most important thing to remember is that chocolate melts better and faster at lower temperatures. Never let your chocolate get above 115° F.
The best method is using a double boiler (one pot that holds the chocolate that fits over another which contains about an inch of simmering water). If you don't have a double boiler, you can use a heat proof bowl which is large enough to be suspended over a pot without its bottom touching the simmering water. Simmer the water over low heat and stir the chocolate often. Remove from the heat as soon as the chocolate is melted and stir until smooth.
Be extremely careful not to get any water (not even a drop) into the chocolate. Water will turn the chocolate into a grainy, lumpy mess. If this happens, you can add a little vegetable oil in order to make it smooth again, but this will effect the flavor.
What if your recipe calls for melting chocolate along with water or some other type of liquid? That's fine, as long as the liquid is mixed with the chocolate from the beginning of the melting process, it won't get grainy on you, (but adding even a drop in mid-melting will cause this problem).
Alternatively, you can melt chocolate in a dry oven. Place grated chocolate in a metal bowl and place it in an oven set at 110° F (if your oven doesn't go that low, use the lowest temperature and keep the door ajar). Your chocolate will melt in about an hour.
You can also use your microwave, but it takes some getting used to. Different ovens cook at different increments, so experiment with your, checking he chocolate and stirring frequently -- every 10 seconds or less.
Tempering Chocolate
In order to get that glossy look of professionally made chocolate, you will need to temper your melted chocolate - a process that melds the chocolate's molecules together. Click here for expert advice on how to do it from celebrity pastry chef Jacques Torres.

Desserts

Online Cooking
Cafe Latte Ice Cream
Creme Broulee

Chocolate Eclairs
Cream Puffs   Cream Puffs
Choux Pastry
Pastry Cream
 Vanilla Bean Pastry Cream

Crepe   Blintz
Dark Chocolate Mousse
Caramel Apples
Tiramisu   Tiramisu Mousse
Coconut Milk Rice Pudding Mango
Salted Caramel Custard
Pumpkin Flan
6 Desserts
Apple Fritters   Pumpkin Doughnuts
Beignets
This Isn't Really An Apple   Pear Shaped Dessert   Peach Shaped Dessert   Cherry   Lemon
Jaffa Cakes

Clotted Cream
2 cups heavy cream
Cook cream in top of double boiler over simmering water until reduced by about half. It should be the consistency of butter, with a golden "crust" on the top. Transfer, including crust, to bowl. Cover and let stand 2 hours, then refrigerate at least 12 hours. Stir crust into cream before serving. Keep unused portions refrigerated, tightly covered, for up to 4 days.

Creme Anglaise
2 1/2 C milk, 1 C heavy cream, 2 vanilla beans (or 2 teaspoons vanilla extract *), 8 egg yolks, 3/4 cup granulated sugar
Place a medium bowl into a larger bowl filled with ice water. Place a fine mesh strainer inside the empty bowl. Set aside. Combine the milk and cream in a medium-sized saucepan. Split the vanilla bean down the center with the tip of a paring knife and scrap out as many of the seeds as possible. Place the seeds and entire vanilla pod into the milk mixture.
Bring mixture just to a boil. Remove pan from the heat. Allow the mixture to stand for at least 30 minutes allowing the vanilla bean flavor to infuse into the milk. Set aside.
In a medium bowl beat the yolks and sugar together until the mixture has thickened and is a pale yellow color. Remove the vanilla bean/pod. Bring the milk mixture just back to a boil. Add approximately 1/2 cup of hot milk mixture to the egg mixture to temper the yolks, mixing while adding the hot milk.
Then, while stirring constantly with a heat resistant spatula, add the egg mixture back into the pan with the remaining milk/cream mixture. Stir mixture constantly over medium-low heat until the mixture is the consistency of heavy cream or until you can draw a line with your finger along the back of the spoon and have the mixture leave a trail.
If the mixture stays separated and leaves a distinct path without the two sides running together the cream is finished. Immediately strain the finished cream through a fine mesh strainer into the iced bowl. *If using vanilla extract add it now. Stir occasionally until cooled. Store tightly covered for up to 2 days in the refrigerator.

Creme Fraiche
1 C heavy cream, 2 T buttermilk
Place the cream and buttermilk in a glass container. Let stand, uncovered at room temperature for 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. Makes 1 cup.Cook's Note: Ultrapasteurized (sterilized) cream takes considerably longer to thicken than fresh cream.

Creme Patisserie (Pastry Cream)
3 C milk, Seeds scraped from one vanilla bean (*or 2 teaspoons vanilla extract), 8 egg yolks, 3/4 C granulated sugar, 6 T cornstarch sifted, 2 T unsalted butter softenedIn a 3 quart saucepan combine the milk and vanilla bean seeds.
Heat just below the boiling point (scalding). Using an electric mixer (with whisk attachment if available) beat the egg yolks and sugar in a large mixing bowl until they lighten in color. Stir in the cornstarch.
Pour about 1/3 of the hot milk into the egg mixture (this is called tempering), whisking continuously to incorporate. Whisk the tempered egg mixture back into the remaining hot milk, and place the saucepan back on the heat. Cook on medium high heat, stirring constantly with the whisk, until the mixture comes to the boil.
Reduce heat and boil for about 30 seconds, stirring constantly. Remove from heat and gently whisk in the butter. Strain the pastry cream into a bowl, place plastic wrap directly on the surface, and chill completely.
Can be made up to 3 days ahead. Makes about 3 1/2 cups.

Vanilla Pastry Cream with Variations
2 large eggs, 2 egg yolks, 1/2 C sugar, 1/3 C cornstarch, 2 C half-and-half, 2 T butter softened, 2 t vanilla
Whisk together first 4 ingredients in a 3-quart saucepan. Gradually whisk in half-and-half. Cook over medium heat, whisking constantly, until mixture comes to a boil. Cook 1 minute or until mixture is thickened and bubbly.
Remove from heat; whisk in butter and vanilla. Cover and chill 4 hours before using. Makes 3 cups.
Variations:
Peanut Butter Pastry Cream: Omit 2 tablespoons butter, and stir in 1/3 cup creamy peanut butter.
Coffee Pastry Cream: Stir 1 tablespoon instant coffee granules in with half-and-half.
Grand Marnier Pastry Cream: Omit vanilla extract, and stir in 2 tablespoons orange liqueur.

Cannoli (pictured)
Shells:
3 C flour, 1/4 C sugar, 1/4 t cinnamon, 3 T shortening, 1 egg 1 egg yolk, 1/2 C sweet Marsala wine 1 tablespoon distilled white vinegar 2 tablespoons water 1 egg white 1 quart oil for frying, or as needed
Filling: 1 (32 ounce) container ricotta cheese, 1/2 C confectioners' sugar, 1 C chopped candied citron, 4 oz semisweet chocolate, chopped (optional)
In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water.
Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary.
Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes.
Roll dough around cannoli tubes, sealing the edge with a bit of egg white. Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed.
Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip.
Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
Filling; stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in the chopped citron and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.
FootnotesTips The cannoli tubes are crucial. Ask your local Italian grocer where you can get them. Many of the kitchen stores carry them. The tubes are hollow stainless steel, and 6 to 8 inches long. Having 2-3 people on cannoli duty helps keep the process moving along, with one person rolling and cutting, one person dusting, egging, and placing onto metal tubes, and one person frying the shells and removing shells from tubes for re-use. If you have 8 tubes on hand, the process will go well.
The filling can be made using grated orange and lemon zest instead of citron. Other variations include using small chocolate chips, maraschino cherries, or dipping the ends of cannoli in chopped pistachios.

Frangipane Pithivier 
 1 (17 1/3 ounce) package puff pastry sheets, thawed 
3 eggs 1 tablespoon water 
3/4 cup whole unblanched almond 
1/2 cup sugar 
6 tablespoons butter (no substitutes) 
1/4 cup all-purpose flour 
2 -3 tablespoons Amaretto chocolate syrup (optional)
 Directions: 1 Preheat oven to 375°F. 2 Mix 1 egg with water, set aside. 3 Place almonds and sugar in food processor. 4 Cover and pulse on and off until finely ground, about 1 minute. 5 Add 1 egg and continue to pulse until smooth paste forms. 6 Add butter, a little bit at a time, pulsing after each addition. 7 Scrape down sides of bowl. 8 Add remaining egg and pulse until smooth. 9 Add flour and Amaretto and pulse until just blended. 10 Unfold 1 pastry sheet. 11 Place sheet in 9" tart pan. 12 Top with almond mixture. 13 Unfold remaining pastry sheet and place on top. 14 Trim pastry sheet to fit. 15 Crimp edges and cut decorative slits in top. 16 Brush with egg mixture. 17 Bake 45 minutes or until golden brown. 18 Cool in pan on wire rack. 19 Serve with Chocolate Almond Sauce, if desired.*. 20 *If using, divide amount of almonds in half and save one half to garnish the slices of the tart.


Cherry Almond ClafoutiProcess: 1/2 C Almonds
Add: Nuts and 1 1/4 C Milk and simmer. Let steep 30 minutes. Strain
Heat oven 375
Butter 10in glass pie dish and sprinkle 1T Sugar.
Scatter 2C Dark Cherries (pitted) on dish.
Whip: 3Lg Eggs (room temp), Almond extract and salt.
Add:1/4C Flour
Pour over cherries and bake 30 minutes (till knife comes out clean)
Cool

Coconut Dates2 lbs. pitted dates, 2 C coconut shavings, 1/4 C unsalted butter, 1 lb. toasted almonds, 1/2 C warm water, 1 t sugar
Toast the almonds and set aside.
In a medium sauté pan, melt butter and add sugar. Add water and place dates in mixture over low heat for 5 to 10 minutes. Remove from heat and allow to cool.
Take each date and form into rectangular, finger shape. Place an almond in the center of the date, then proceed to roll in coconut shavings.

Coffee Dates14 oz stoneless dates, 15 fl oz strong black coffee, 10 cardamom pods, 1 heaped teaspoon sugar
Put the dates in a large bowl. Brew the coffee, measure out the correct amount in a measuring jug and add the sugar to it. With the handle of a knife gently crush the cardamom pods and their seeds. Add these to the coffee.
Stir the coffee mix until the sugar has dissolved. Taste and add a little more sugar at this point if the coffee is too bitter - it should still have a bit of a ‘bite’, however.
Note: If using coffee liqueur, add this first and adjust the amount of sugar accordingly. Leave the coffee to stand for 5 minutes to allow the flavors to develop before pouring over the dates through a sieve. Discard the cardamom pods and seeds.
Let the coffee cool for about 10 minutes before transferring the bowl to the fridge 24 hours to chill. Serve with thick yogurt or quark to offset the dessert’s sweetness.

Fruit CompoteDissolve 3 C water and 1 C Sugar on stove.
Add: 1pound dried fruit, 1C Riesling wine, 1 orange sliced thin, 1 lemon sliced thin, 1/2 C raisins, 1/2 C dried cherries/cranberries, 8 cloves, 4 cinnamon sticks.
Simmer till fruit is tender and water is syrup about 20 minutes.Mix in grapes. Cool and discard cinnamon and cloves. Works well with crepes.

CrepesMix in blender: 1 C milk, 1/3 C water, 1C flour, 3 Lg eggs, 3 T butter melted, 1 T sugar salt.
Let to sit 15 min to a day.

Fruit CrispPreheat 375
Combine: 24oz Mixed Berries (frozen)1/4C Sugar1/4C Flour1T Lemon Juice.
Put into 9in glass pie dish.
Mix:3/4C Flour3/4C Oats2/3C Brown Sugar Spices (Cinnamon, ginger, nutmeg) Salt.
Rub in 7T chilled butter.
Top fruit and bake 1 hour.
Serve with ice cream

Fruit Cobbler
1 C flour, 2 t baking powder, 3/4 C sugar, 3/4 C milk, 1/4 C butter
2 C sliced fresh peaches
(with peaches I like a dash of almond flavoring. Or Cinnamon)
Preheat oven to 325 degrees F (165 degrees C). Melt butter in a 9 x 9 inch baking dish.
Blend together flour, baking powder, sugar, and milk.
Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown.

Cherry Almond CrispPreheat 375
Generously butter 13X9 glass baking dish.
Mix:2ea 1# cans pitted red tart pie cherries drained3/4C Brown Sugar3T Tapioca1T Kirsch or brandy
Let stand 15 minutes, stirring occasionally.Put into dish and bake 50 minutes and cool.
Preheat oven again 375
Toss 2/3C whole Almonds with Almond ExtractMix:Almonds, 1/2C Flour, 1/3C Brown Sugar and 1/3C Oats.
Rub 1/2 stick Butter.
Top fruit and bake 25 minutes.

Date Pudding with Toffee Sauce
Pudding
1 3/4 cups packed pitted dates2 cups water1 1/2 teaspoons baking soda2 cups flour1/2 teaspoon baking powder1/2 teaspoon ground ginger1/2 teaspoon salt3/4 stick unsalted butter, softened (6 tbl.)1 cup sugar3 large eggs
Sauce3/4 cup + 2 tbl. unsalted butter1 1/2 cups packed light brown sugar1 cup heavy cream1/2 teaspoon vanilla
Make pudding: Preheat oven to 375ºF and butter and flour an 8-inch square baking pan knocking out excess flour. Coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in water [uncovered] 5 minutes. Remove pan from heat and stir in baking soda. (Mixture will foam.) Let mixture stand 20 minutes. While mixture is standing, into a bowl sift together flour, baking powder, ginger, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy.
Beat in eggs 1 at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and with a wooden spoon stir batter until just combined well. Pour batter into baking pan and set pan in a larger baking pan. Add enough hot water to larger pan to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Remove smaller pan from water bath and cool pudding to warm on a rack.
Make sauce while pudding is cooling: In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm. Cut warm pudding into squares. Serve with ice cream and warm sauce. Serves 6

FlanMaking the CaramelSugar can be cooked two ways: "wet" or "dry." Wet cooking is the easier method, because it gives you greater control over the degree of caramelization.
Sugar and water are brought to a boil; the water boils away and the sugar changes from pale gold to amber to brown.You can stir the pan to help dissolve the sugar, but stop stirring once the mixture boils.Dry cooking usually involves adding an acid, such as lemon juice, to keep the sugar from crystallizing.
Toss the lemon juice with the sugar until it's the consistency of wet sand.Heat the sugar until it melts. Don't stir, which promotes crystallization--the caramel will seize up and be grainy, not clear--but you may swirl the pan slightly to help redistribute any sugar that's starting to brown.For either method, as soon as the caramel reaches a deep golden brown, remove it from the heat and pour it into the dish or dishes in which you will be baking the flan. (It will continue to cook once you pull it off the heat, so don't let it get too dark or the caramel will taste bitter and burnt.) Be very careful to avoid burns.
Making the CustardSome recipes call for sweetened condensed milk while others use cream or whole milk. A flan made with sweetened condensed milk will be slightly denser than one made with milk or cream. Likewise, flan made with milk rather than cream will be slightly lighter than a cream-based custard. Experiment with different ingredients and recipes to find the one that suits your tastes.
Place the milk, solid flavoring--vanilla bean, cinnamon stick, citrus zest--and sugar into a large saucepan. (Liqueurs and extracts are added after the mixture cooks).Bring to a simmer over medium heat, stirring occasionally.While the milk mixture heats, whisk the eggs until pale yellow. Don't over-mix the eggs: you don't want the eggs to become foamy, because the air bubbles affect the texture of the finished product.In a slow stream, pour the hot milk mixture into the bowl of eggs, whisking constantly.Pour the custard base through a fine mesh strainer into a clean bowl to ensure a silky smooth texture in your flan.Stir in extract or other flavorings.Divide the custard equally between your caramel-coated dish or ramekins.
Baking the flanBaking custards in a water bath is crucial, due to their delicate nature. The water insulates the custard and keeps it from cooking too fast, which causes cracks in the finished flan and a rubbery texture. Lay a dishtowel on the bottom of a roasting pan, place the flan dish or dishes on top of the towel, and then fill the pan with boiling water about halfway up the sides of the custard cups.
Out of the ovenThe flan is ready to be removed from the oven when it has begun to set. Gently shake the pan: the centers of the custard should jiggle slightly. You can also insert the tip of a knife into the custard near the center; if the flan is still liquid, it needs more time in the oven. When the flan has begun to set, remove the roasting pan from the oven, being very careful not to spill the hot water. Let the flan cool while sitting in the water bath, until the ramekins are cool enough to handle. Refrigerate before serving.
Serving the dessertThe caramel, which set up hard in the bottom of the dish, will have softened due to the moisture in the custard. You should be able to slip each custard out of its cup with ease: run a butter knife or the tip of a paring knife around the edge of the ramekin to release the flan. Invert a small dessert plate over the ramekin, turn it over, and gently remove the dish. You should have a creamy, picture-perfect flan crowned with a syrupy golden caramel.
VariationsFlan is a perfect canvas for a dessert-lover who enjoys experimenting with flavors!
Vanilla flan can be made marvelous by using a vanilla bean in place of the extract.Slice the bean in half, scraping out the seeds with the tip of the paring knife.Add the vanilla bean and seeds into the warming milk and let it infuse; remove it before whisking the hot milk into the eggsMixing approximately 1/4 cup of ground coffee into the warming milk mixture makes coffee-flavored flan--but be sure to strain the coffee grounds out of the flan before baking.

Fruit Kebabs with Lime CreamSkewer:Papaya, Pineapple and bananasCoat w 1T Lime Juice
Lime Cream:1C Sour Cream, 2 T Lime Juice, 2T Sugar and 1 1/2t grated lime peel.

Jasmine Rice Pudding with Coconut1/2 cup uncooked jasmine rice 1/4 cup sugar 2 1/2 cups milk 1/2 teaspoon ground cinnamon 1/2 cup sweetened flaked coconut 1 teaspoon vanilla extract
In the top of a double boiler, combine rice, sugar, milk, and cinnamon. Stirring constantly, cook over lightly simmering water for 1 1/2 hours.
Meanwhile, preheat oven to 300 degrees F (150 degrees C). Spread coconut evenly over a cookie sheet; bake for 5 minutes, or until just beginning to turn golden brown. Stir vanilla into rice pudding, and remove pan from heat. Divide into bowls, and top with toasted coconut. Serve warm, or chill if desired.

Maple Brown Sugar Crème Brûlée
makes 6
2 ½ cups heavy cream1 vanilla bean, split and scraped4 egg yolks8 teaspoons dark brown sugar, plus 6 teaspoons8 teaspoons maple syrup
1. Preheat the oven to 300 degrees F.2. Place the vanilla bean seeds and the pod itself with the cream in a saucepot. Heat until little bubbles form around the sides of the cream in the pot.3. Boil a kettle of water.4. Meanwhile, beat the yolks and sugar together until the yolks become a pale yellow color (I use an electric handheld beater). Whisk in the maple syrup.5. Add a little bit of the hot cream to the egg yolks and sugar, using an electric beater to combine.6. Decant the custard mixture into 6 oven-safe ramekins. Place the ramekins in a baking dish.7. Remove one ramekin and fill the baking dish halfway up the sides of the ramekins with the boiling water. Replace the ramekin, and place the whole lot in the oven.8. Bake for 40 minutes. Then, remove the crème brûlée from the oven, and leave in the water bath on the counter until everything comes to room temperature. Refrigerate until completely set, preferably overnight.9. When you are about to serve the crème brûlée, scatter the top of each custard with 1 teaspoon of dark brown sugar, and use a torch to gently caramelize the sugar.

Tapioca Pudding
Look at the instructions on the package of tapioca that you buy. Some small pearl tapioca requires overnight soaking in water. If your package has that requirement, reduce the milk in the recipe to 2 1/2 cups from 3 cups.
1/2 cup small pearl tapioca 3 cups whole milk 1/4 teaspoon salt 2 eggs 1/2 cup of sugar 1/2 teaspoon of vanilla
1 Combine tapioca, milk, and salt in 1 1/2 quart pan on medium high heat. Stir until boiling. Simmer 5 minutes, uncovered at the lowest possible heat, adding sugar gradually.
2 Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).
3 Return eggs to pan with tapioca. Slowly bring mixture barely to a boil, stirring constantly. Reduce heat and stir several minutes at a low simmer, stirring constantly until you get a nice thick pudding consistency. Cool 15 minutes. Add vanilla. Serve either warm or chilled.
Note: If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to soft peaks. Remove the pan of tapioca pudding from the stove, fold in the beaten egg whites into the pudding.
Serves 4-6.

Toffee PuddingHeat oven 350.Butter 6 custard cups.
Mix:3/4C Sugar and 1/2 stick Butter.
Add and beat 2 minutes:1 Lg Egg.
Sift in and beat 1 minute:1 1/2C Flour and 1t Baking Powder
Mix in metal bowl:1 1/4C Boiling Water, 1C dates, 2t Esspresso Powder, Vanilla and 1t Baking Soda.
Add egg/butter and mix till blended.
Fill custar cups and bake 30minutes till firm. Cool 10 min.
Preheat Broiler. Pour Sauce over and broil till brown. (2min)
Sauce:1/3C Brown Sugar, 3T Butter and 2T Whipping Cream

Zeppole (fried donuts)
2 quarts vegetable oil for frying
1 cup all-purpose flour 2 teaspoons baking powder 1 pinch salt 1 1/2 teaspoons white sugar 2 eggs, beaten 1 cup ricotta cheese 1/4 teaspoon vanilla extract
1/2 cup confectioners' sugar for dusting Heat oil in a deep-fryer to 375 degrees F (190 degrees C). In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky. Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.

Cheesecake

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Maxim's of New York Cheesecake
Crust for 8-inch Cake1/4 cup graham cracker crumbs1 teaspoon granulated sugar1 tablespoon butter, melted
Crust for 9-inch Cake3/4 cup graham cracker crumbs2 tablespoons granulated sugar2 tablespoons butter, melted
Filling for 8-inch Cake8 ounces cream cheese, softened1/4 cup granulated sugar1 egg yolk2 teaspoons vanilla extract1 egg white (at room temperature)1/3 cup sour cream2 tablespoons granulated sugar
Filling for 9-inch Cake1 1/2 pounds cream cheese, softened3/4 cup granulated sugar4 egg yolks4 teaspoons vanilla extract4 egg whites (at room temperature)2 cups sour cream1/3 cup granulated sugarPreheat oven to 325 degrees F for an 8-inch cake or to 350 degrees F for a 9-inch cake.In small bowl, combine crumbs, sugar and butter; blend well.Butter sides of spring-form pan. Press crumb mixture into bottom of pan.In a large bowl, beat cream cheese with an electric beater until light. Gradually add the sugar. Add egg yolks one at a time, beating well after each addition. Stir in 1/2 of the vanilla extract.Beat egg whites until stiff peaks form in a medium-size bowl. Very gently fold egg whites into cream cheese mixture. Pour mixture over crumbs. Bake until set and lightly browned on top. Bake an 8-inch cake for 30 to 35 minutes. Bake a 9-inch cake for 1 hour. Let cake cool on wire rack for 15 minutes.Turn oven up to 400 degrees F.Blend sour cream, and remaining sugar and the remaining vanilla extract in a medium-size bowl. Gently spread over top of cheesecake and bake until set, 5 to 7 minutes for an 8-inch cake or 10 minutes for a 9-inch cake. Cool to room temperature on wire rack. Chill at least 4 hours in the refrigerator.

New York Style CheesecakeCrust: 12 cinnamon graham crackers (crushed), 4 T melted butter. Press into pan
4-8oz pkg cream cheese, 1 1/2 C sugar, 3/4 C milk, 4 eggs, 1 C sour cream, 1 T vanilla,
1/4 C flour
Ingredients should be at room temperature. This is important for a smooth texture.
Preheat oven to 350F, Grease a 9 inch springform pan.
Cream: sugar and cream cheese ... then add in the milk... then add the the eggs one at a time Add: sour cream, vanilla and flour
Pour on top of the prepared crust in the springform pan.
Place the filled springform pan inside a roasting pan... then fill with boiling water to a level that is approximately 1/4-1/2way up the springform pan. Carefully place the roasting pan with the springform pan and water into the pre-heated oven and bake for about an hour or until just barely set.
Turn off the oven and leave the cheesecake inside with the door closed for 3-5 hours until the oven is cool. Do not open the oven during this time.

Butterscotch Cheesecake
Crust: 1 1/2 C graham cracker crumbs, 1/3 C brown sugar, 1/3 C melted butter.
Mix and press into pan. Bake 10 min at 325
Filling
Whisk: 14oz sweet condensed milk, 3/4 C milk, 3.4oz instand butterscotch pudding.
Beat: 3 - 8oz cream cheese, 1 t vanilla. Add to pudding.
Add: 3 beaten eggs.
Pour over crust. Bake in water bath 65-75 minutes at 325.
Garnish with whip cream and crushed butterscotch candy

Italian Cream Cheese and Ricotta Cheesecake2- 8oz soft cream cheese, 16oz ricotta cheese 1 1/2 C sugar, 4 eggs, 1 T lemon juice,
1 t vanilla, 3 T cornstarch, 3 T flour, 1/2 C melted butter, 1 pint sour cream
Preheat oven to 350 degrees F Lightly grease a springform pan.
Mix: cream cheese and ricotta cheese.
Stir in: sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter.
Add: sour cream.
Pour the mixture into the prepared springform pan.
Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Cool

Mascarpone Cheesecake
Beat: 16oz cream cheese, 16oz mascarpone, 1 C sugar, 1T lemon juice, 1T vanilla
Add: 4 beaten eggs
Pour in a graham cracker crust in springform pan.
Bake in water bath for 1 hour at 325.
Garnish with whip cream

Pina Colada Cheesecake
Crust: 15 crushed shortbread cookies, 1 C toasted coconut, 3 T melted butter
Pressed into buttered springform pan. Bake 10 min at 325
Cream: 3 - 8oz cream cheese and 3/4 C sugar
Add: 3/4 C cream of coconut, 3 T milk, 3/4 t rum extract, 3 beaten eggs.
Bake in water bath 1 1/4 hour at 325.
Garnish with 1/2 C crushed pineapple + 3 T apple jelly

Pumpkin Cheesecake with Ginger Cream
Crust: 3/4 C graham cracker crumbs, 1 1/2 C crushed gingersnaps, 1/2 C chopped pecans, 1/4 C brown sugar, 1/4 C sugar, 4 T butter. Press into pan and chill 1 hour.
Filling
Mix: 16 oz pumpkin, 3 beaten eggs, 1/2 C brown sugar, 1 t vanilla, cinnamon/ginger/nutmeg
salt.
Beat: 3 - 8 oz cream cheese and 1/2 C sugar. Add to pumpkin mix.
Add: 1 T flour
Bake 1 1/4 hours at 350 in water bath.
Topping: 1 C whipped cream, 1 C sour cream, 2 T sugar
Fold in: 3 T rum, vanilla, crystalized ginger

Double Layer Pumpkin Cheesecake
2 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 1/2 teaspoon vanilla extract 2 eggs 1 (9 inch) prepared graham cracker crust 1/2 cup pumpkin puree 1/2 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 cup frozen whipped topping, thawed DirectionsPreheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Turtle Cheesecake
Crust: 1 C flour, 1/3 C brown sugar, 1/4 C pecan pieces, 6 T butter.
Press into greased springform pan and bake 12+ min at 325
Cream: 4 - 8oz cream cheese, 1 C sugar, 1/3 C brown sugar
Beat in: 1/4 C flour, 2 T heavy cream, 1 1/2t vanilla
Beat in slow: 4 beaten eggs
Remove 1 C of batter and mix with 1/2 C melted chocolate. Pour over crust.
Mix: 1/4 C carmel ice cream topping, 1/3 C pecans, 1 T flour. Pour over chocolate
Pour in batter. Bake 1 1/4 hours at 325 in a water bath.

Turtle Pecan Cheesecake
Crust4 cups graham cracker crumbs12 tablespoons melted butter
Filling1 (14 ounce) bag light (vanilla) caramels1 (5 ounce) can evaporated milk1 cup chopped pecans, toasted (see note)4 (8 ounce) packages cream cheese, softened1 cup granulated sugar4 eggs2 teaspoons vanilla extract1 cup semisweet chocolate morsels, melted
Chocolate Topping 1/2 cup semisweet chocolate morsels3 tablespoons evaporated milk (see note)Garnish (optional)Whipped creamPecan halves dipped in caramel
For crust: Combine graham cracker crumbs and melted butter; press mixture onto bottom and sides of a buttered 10-inch springform pan (2 inches deep). Bake in preheated 350 degree F oven 10 to 15 minutes. Set aside to cool.
For filling: In heavy saucepan, melted caramels with evaporated milk over low heat, , stirring frequently until smooth. (If desired, dip a few pecans into caramel mixture and set aside to use later as a garnish.) Pour caramel mixture over cooled crust; top with toasted pecans.Combine cream cheese and sugar, mixing on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Add vanilla. Blend in melted chocolate. Pour mixture over pecans and caramel in crust, starting at outer edge.Bake in a 350 degree F oven 1 hour and 20 to 25 minutes, or until edges begin to crack. Remove from oven and let cool at room temperature for 30 to 40 minutes. Cover and refrigerate overnight. Remove sides of pan and loosen cheesecake with spatula.
For chocolate topping: Melt chocolate morsels on medium heat in microwave. Add evaporated milk (or 2 percent milk and butter; see note). Stir until mixtureis smooth.Spread chocolate topping over chilled cheesecake. Garnish with dollops of whipped cream and pecan halves dipped in caramel, if desired.Keep refrigerated.
NOTE: If you don't want to open another can for the 3 tablespoons evaporated milk, you can substitute 3 tablespoons 2 percent milk and 2 teaspoons butter.
To toast pecans: Put 1 tablespoon butter or margarine in a 9-inch pie plate. Microwave until melted. Stir in 1 cup pecans, tossing to coat. Microwave on HIGH 2 to 2 1/2 minutes. Let stand 5 minutes.

White Chocolate Raspberry
1 cup chocolate cookie crumbs 3 tablespoons white sugar 1/4 cup butter, melted 1 (10 ounce) package frozen raspberries 2 tablespoons white sugar 2 teaspoons cornstarch 1/2 cup water 2 cups white chocolate chips 1/2 cup half-and-half cream 3 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 3 eggs 1 teaspoon vanilla extract
DirectionsIn a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Preheat oven to 325 degrees F (165 degrees C).
In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Chocolate Cappuccino
Crust: 1 cup chocolate cookie crumbs 1/4 cup butter, softened 2 tablespoons white sugar 1/4 teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 eggs 8 (1 ounce) squares semisweet chocolate 2 tablespoons whipping cream 1 cup sour cream 1/4 teaspoon salt 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water 1/4 cup coffee flavored liqueur 2 teaspoons vanilla extract 1 cup heavy whipping cream 2 tablespoons confectioners' sugar 2 tablespoons coffee-flavored liqueur 1 (1 ounce) square semisweet chocolate DirectionsPreheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan. Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

Carmel Macchiato Cheesecake
crust: 2 cups graham cracker crumbs, 1/2 cup butter melted, 2 T sugar
filling: 3 (8 ounce) packages cream cheese softened, 1 C sugar, 3 eggs, 1 (8 ounce) container sour cream, 1/4 cup brewed espresso or strong coffee, 2 teaspoons vanilla extract
Garnish: whipped cream, caramel ice cream topping
DirectionsPreheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack. Reduce oven temperature to 325 degrees F (165 degrees C).
Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust. Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more.
Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

White Chocolate with White Chocolate Brandy Sauce
4oz white chocolate, 3 (8 ounce) packages cream cheese, 3/4 cup white sugar, 1/4 cup all-purpose flour, 3 eggs 1 1/2 cups heavy whipping cream, 1/2 teaspoon vanilla extract, 2 cups finely chopped white chocolate, 2 fluid ounces brandy
DirectionsPreheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10 inch springform pan with foil. Grease the inside of the pan. Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan. Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
To make White Chocolate Brandy Sauce: Place 1 cup heavy cream in a saucepan and bring to a boil. Watch carefully so it doesn't boil over. Pour hot cream over 2 cups of finely chopped white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.

Cheesecake Factory German Chocolate CheesecakeCheesecake
24 ounces cream cheese, softened and cut into chunks, 1/2 cup granulated sugar, 2 eggs, 1/4 cup dairy sour cream, 1 teaspoon vanilla extract
On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.
Chocolate Cake 4 ounces unsweetened chocolate, 1/2 cup (1 stick) butter, 2 cup granulated sugar, 4 eggs, 2 teaspoons vanilla extract, 1 1/2 cups all-purpose flour
Chocolate Glaze for sides (see below)
German Chocolate Topping (see below)
Whipped cream for garnish (optional)
In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter. Bake in preheated 425 degrees F oven for 15 minutes.Reduce oven temperature to 350 degrees F and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.
Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time. Garnish with whipped cream, if desired.
Chocolate Glaze 1/2 cup semisweet chocolate chips, 2 tablespoon whipping cream
In small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.
German Chocolate Topping 2 egg yolks,2/3 cup sugar. 1/3 cup butter, cut into small pieces. 2/3 cup whipping cream, 1 teaspoon vanilla extract, 1 cup flaked coconut, 1 cup chopped pecans
In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.

Jello Cheesecakes
Jello Cream Cheese Pie
1 (3 oz.) pkg. Jello, 1 C hot water, 1 lg. can evaporated milk chilled, 8oz cream cheese,
1 C sugar
Graham cracker crust
Dissolve Jello in hot water. Let stand until slightly thick. Whip evaporated milk. Add Jello mixture. Beat the cream cheese, gradually adding 1 cup sugar. Add to the Jello-milk mixture. Pour into cooled crust. Refrigerate a few hours. Sprinkle graham cracker crumbs on top.

Rhubarb Strawberry Cheese Pie
1 unbaked pie shell
3 C rhubarb, 1 C sliced strawberries, 1/2 C sugar, 3 T flour, 3oz pkg strawberry Jello,
2 eggs beaten, 8oz pkg cream cheese, 1/2 C sugar, 1/2 C sour cream, 1/2 C sugar, 1 t vanilla
Prepare Jello according to package directions.
Combine fruit, flour and Jello. Pour into pie shell.
Bake at 400 degrees for 15 minutes.
Beat together eggs, cream cheese and sugar. Bake again at 375 degrees for 30 minutes.
While pie is hot, beat together sour cream, sugar and vanilla. Put on top of pie and cool.

Lime Jello Cheesecake
Make Jello as box reads. After it is almost set up, mix in softened cream cheese and Cool Whip. Add to shells and chill.