1/2 cup sugar
1 tbsps water
1 tbsps lemon juice
1 cup milk
2 oz semisweet choc
2 eggs plus 2 egg yolks
In a small saucepan, combine 1/4 cup sugar, water and juice. Heat over medium while the mixture bubbles,
until it begins to turn a light amber brown. Immediately divide among 4 ramekins and swirl to coat.
Works fast as this stuff hardens quickly.
In another saucepan, heat the milk and chocolate until the chocolate in melted. Remove and cool slightly.
In a mixture, beat the eggs, the yolks, the remaining 1/4 cup of sugar until thickened and smooth. Pour
the chocolate mixture into the eggs – slowly to temper – and mix well. Skim as much “foam” off the top of
the mixture as you can and then pour the mixture evenly into the cups. Put into a baking dish and pour
boiling water halfway up the sides of the ramekins. Bake at 350 degrees for about 30 minutes until set.
Remove from oven and then remove the ramekins from the water bath and cool slightly.
To unmold, run a knife around the sides and invert onto a plate – may be served warm or cold.
10 oz frozen strawberries in syrup – drained – reserve both strawberries and syrup
Put the strawberries in a food processor and pulse 3-4 times
In a small saucepan, mix the syrup with 1 tbsps gelatin and heat 2-3 minutes until gelatin is dissolved
Add the syrup to the strawberries in the food processor and process 3-4 times
In a cold mixer bowl, put 1 cup heavy cream and beat till soft peaks
Fold the cream into the strawberry mixture. Spoon in individual serving cups and refrigerate at least
2-3 hours until set. Decorate as desired and enjoy!
3 cups flour
1/2 tsp salt
1 cup (2 sticks) soft butter
3/4 cup sugar
1 tsp almond or vanilla extract
1 large egg
licorice laces, cut into 3″ lengths
6 oz semisweet chocolate
Whisk flour and salt together in a bowl.
In a bowl of electric mixer, beat butter until creamy, about 2 minutes. Add sugar beating until light, about 3 minutes, beat in extract.
Beat in egg. Add about 1/3 flour mixture and blend well, Add remaining flour and mix to make a smooth dough. Wrap in plastic and refrigerate
2 hours or overnight.
Roll a piece of dough about the size of marble in your hands in a ball and then slightly elongate one side to form a mouse body. Place a sliced almond
on each side where the ears should be.
Bake at 350 for about 15 minutes or until slightly browned on edges. Remove pan and immediately, using a wooden toothpick, make a small hole
into the mouse’s “rear end” going in about 1/2″. Immediately insert a piece of red licorice about 3″ long. Cool cookies completely.
When completely cool, melt chocolate and put into a piping bag and pipe two eyes and nose. Let cool till set.
These freeze very well.
Click image to view video.
Generously butter a 10″ high sided cake pan or a 13 x 9 pan
6 tbsps butter
1 cup brown sugar
1 tbsps light corn syrup
1 tsp vanilla
1/4 tsp cinnamon
1/2 cup roughly chopped pecans
3 medium bananas
In a saucepan, melt the butter, sugar and brown sugar until well combined. Remove from heat and add the vanilla and cinnamon
1 cup sugar
6 tbsps butter – cut into small cubes
1/2 cup heavy cream
1 tsp salt
1 tsp bouron
Put sugar in a saucepan. Over medium heat, stir constantly with a wooden spoon. Sugar will begin to clump and turn light brown.
The clumps will gradually melt into a caramel colored liquid – be careful not to let it burn. When all the clumps are gone, immediately
add all of the butter, stirring constantly. It will bubble up – be careful!
When all the butter is completely melted, gradually add the cream. Again – be careful as it bubbles up. Let it boil for about one
minutes. Remove from heat and add the salt and the bourbon and stir in.
Cool completely before using
Can store in refrigerator for about 2 weeks – warm before using.
8 oz. white mini marshmallows.
1 tsp vanilla, almond or butter extract
1 tbsps water
1 lb powdered sugar
Before you begin, put 1 lb of confectioners sugar in your mixer bowl.
In another microwave safe bowl, grease the bowl with cooking spray or shortening.
Place the marshmallows, extract and water in the bowl. Microwave for 1 minutes.
Remove bowl and mix it till blended. If it is still lumpy, put it back in the microwave for 15 second
intervals until smooth. Add to the confectioners sugar. Turn mixer on low at first to blend and then up
to medium until all combined. Scrape mixture out of bowl and onto a counter that is dusted lightly
with confectioners sugar. Dust your hands with sugar and knead until the mass is smooth. Wrap
tightly n plastic wrap and let rest for at least one hour.
To store – after it is cooled, place the wrapped mass into a zip loc bag, removing as much air as possible
and store in refrigerator for a few weeks.
To color – after fondant is cool, break off as much as you wish and with gloved hands, knead in food
coloring until desired color. Store as above or use immediately.
1/2 cup sugar
1/2 tsp corn syrup
1 tbsp water
1/4 cup heavy cream
3 tbsps butter
1/4 tsp salt
1/2 tsp bourbon or rum
3/4 tsp vanilla
Put all in a heavy saucepan and dissolve sugar over low heat.
Raise heat and bring to a boil – swirl 6 to 8 minutes or until amber.
Remove from heat.
Stir in 1/4 cup heavy cream, 3 tbsps butter and 1/4 tsp salt
Cool 5 minutes and then stir in 1/2 tsp bourbon or rum and 3/4 tsp vanilla