Fresh figs with cassis cream

Serve this dessert when figs are in season and at their best.

Ingredients:

12 plump fresh figs, stems removed
generous drizzle of crème de cassis
7oz (200g) mascarpone cheese

Preparation:

1. Cut a cross on the stem-end of each fig, cutting down about 3⁄4 of the length, then squeeze gently to open. Place 3 figs in each of 4 dishes, and drizzle with crème de cassis.
2. Mix the mascarpone with a drizzle of cassis and stir gently until lightly marbled. Add a spoonful of the mascarpone mixture and serve.

Mixed berry cake

Bring in a flavor of summer with this combination of mixed berries.

Ingredients:

3–4 scoops soft chocolate ice cream
3–4 scoops soft vanilla ice cream
8in round plain sponge cake
1lb 2oz (500g) mixed summer berries, such
as raspberries, blackberries, strawberries,
and red currants
drizzle of crème de cassis or other liqueur
of your choice (optional)

Preparation:

1. Spoon the ice cream on to the sponge cake, then pile on the fruit.
2. Drizzle over the crème de cassis or other liqueur (if using), and serve.

Enchiladas Recipe

 Ingredients:

1 Tablespoon Shortening
1 pound Ground beef
3 Tablespoons Flour
1 8−oz. can Tomato sauce
Water
2 Tablespoons Chili powder
Salt, to taste
3/4 teaspoon Garlic powder
12 Corn Tortillas
1 pound Cheese, longhorn − coarsely grated
1 large Onion, chopped fine

Preparation:

Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle
meat with flour; mix in skillet. Add tomato sauce and 1 cup water. Mix 1/2
cup water with the chili powder to form a smooth paste; add to the meat
mixture. Add salt to taste and garlic powder. Cook over medium heat,
uncovered, until it is of gravy consistency. Cover and simmer over very low
heat. Add more water if the chili gravy becomes too thick.
Dip tortillas one at a time in the hot chili gravy with a wide metal
spatula. The tortillas will become pliable almost immediately, which will
make rolling the enchiladas easier. Soaking too long will cause the
tortillas to fall apart.
Place a good sprinkling of grated cheese and minced onion and about a
tablespoon of the meat mixture to one side of the center of the tortilla.
Roll tortilla tightly around the filling and place loose side down in a
glass casserole baking dish. For best results place the enchiladas in a row
with sides touching.
When all enchiladas have been formed, pour the remaining hot chili gravy
over all, and sprinkle generously with grated cheese, and top with chopped
onion. Bake at 350 degrees. F until the cheese is melted. Serve immediately.

Pumpkin Muffins Recipe

This pumpkin muffin recipe is prepared with raisins and is best for Halloween treats. In this recipe canned pumpkins are used which you may replaced by fresh pumpkins but in that case you may need to add any kind of fruit juice like orange juice to make moist batter.

Ingredients:

1 ½ cup flour
½ cup sugar
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
½ tsp nutmeg
½ cup milk
½ cup canned pumpkin
¼ cup butter (melted)
1 egg (lightly beaten)
½ cup raisins

Preparation:

1. Preheat oven to 400 degrees F.
2. Sift together dry ingredients including flour, cinnamon, nutmeg and baking powder. Mix raisins in the dry mixture.
3. In a large mixing bowl, put rest of the ingredients in the bowl and gradually mix the dry mixture in it until thick lumpy batter would form.
4. Take a muffin pan, place muffin paper in each cup cake area and fill each of them to ¾.
5. Place the pan in preheated oven for just 12-15 min until become done.

Ben & Jerry's NY Super Fudge Chunk Recipe

Ingredients:

1/4 cup White chocolate; chop coarse
1/4 cup Semisweet chocoate; chop
1/4 cup Pecan halves; chopped
1/4 cup Walnuts; chop coarse
1/4 cup Chocolate covered almonds; cut in half
4 oz Unsweetened chocolate
1 cup Milk
2 Large Eggs
1 cup Sugar
1 cup Heavy or whipping cream
1 teas Vanilla extract
1/2 teas Salt

Preparation:

Combine the coarsely chopped chocolate, pecans, walnuts and chocolate
covered almonds in a bowl, cover and refrigerate. Melt the unsweetened
chocolate in the top of a double boiler over hot, not boiling water.
Whisk in the milk, a little at a time, and heat, stirring constantly,
until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing
bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a
time, then continue whisking until completely blended, about 1 minute more.
Add the cream, vanilla and salt and whisk to blend. Pour the chocolate
mixture into the cream mixture and blend. Cover and refrigerate until cold,
about 1-3 hours, depending on your refrigerator. Transfer the cream mixture
to an ice cream maker and freeze following the manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before it is done), add the
chocolate and nuts, then continue freezing until the ice cream is ready.
Makes one Quart.

Pastry Cream Recipe

This pastry cream is usually used as pastry filling or éclairs filling but can also be used for other purposes like cake stuffing, pie stuffing or any dessert which require cream or custard. Here is given vanilla pastry cream recipe which can be altered as chocolate cream by adding un sweetened melted chocolate to the batter in the end.

Ingredients:

2 ¼ cup milk
4 egg yolks
2/3 cup sugar
¼ cup cornstarch
¼ cup flour
2 tbsp vanilla extract

Preparation:

1. In a sauce pan boil 2 cup of milk leaving ¼ cup as it is.
2. In a mixing bowl beat egg yolks, ¼ cup milk and sugar until sugar completely dissolves in the mixture and become smooth.
3. Sift together flour and corn starch.
4. Gradually add dry mixture and vanilla to the yolk mixture and mix using spatula until become smooth batter.
5. Now slowly add hot milk to the batter so that lumps would not form and then boil this batter until gets thick consistency. Stir in between so that batter should not stick to the base of pan.
6. Cook it for just 3-4 min at low heat after boil and then pour in the suitable bowl. Don’t forget to cover the bowl to avoid forming skim layer on top and then chill it in fridge.

Trifle Strawberry Recipe

This trifle strawberry is prepared with vanilla custard and pound cake with topping of whipped cream hence looks tempting. You may also add strawberry pudding mix instead of vanilla custard and wafers which also tastes good.

Ingredients:

4 cup milk
2-3 tbsp vanilla custard powder
4 tbsp sugar
1 cup strawberries (sliced)
2 cup heavy cream
½ cup confectioners’ sugar
12 oz prepared pound cake (cubed)

Preparation:

1. Boil milk in a sauce pan and leaving ¼ cup cold milk in a cup.
2. Add sugar and let it cook with milk for 5 min.
3. Dissolve custard powder in the reserved milk and then slowly add it to the boiled milk and stir continuously while adding so that lumps of custard would not form and it mixes well in the milk.
4. When the custard gets thick remove the pan from heat and allows it to cool.
5. Meanwhile beat heavy cream with confectioners’ sugar until stiff peaks are formed.
6. Now take the serving glass bowl, spread few pieces of pound cake at the bottom, put slices of strawberries at the side walls of bowl and pour prepared custard over the cake layer. Again make layer of pound cake and strawberries in similar fashion and pour whipped cream on over the cake and then place in fridge to chill for at least an hour.
7. Decorate the delicious trifle strawberry with strawberry slices and edible flowers.

Sponge Roll Recipe

This Sponge roll is a low-carb dessert therefore no sugar is used in the preparation. The filling is prepared with simple lemon jello you may also use jam in the filling if you don’t want to make it low-carb dessert.

Ingredients:

8 eggs (separated)
1 tsp stevia
1 cup ground almonds
1 tsp vanilla extract

For Filling:

1 pack Lemon jelly powder
1 ½ cup hot water
Grated lemon rind

Preparation:

1. Preheat oven to 325 degrees F.
2. Beat egg yolks in a bowl until get light liquid texture.
3. Add almond powder and stevia to the beaten yolks and beat well.
4. In another mixing bowl beat egg whites until stiff peaks are formed, then add vanilla extract and mix well.
5. Now combine egg white mixture and yolk mixture using wooden spatula.
6. Pour the batter in a greased and dusted (dust with almond powder) baking pan and bake for 15-20 min in preheated oven at 325 degrees F.
7. Meanwhile cook filling ingredients for 3-4 min and then cool to room temperature stir continuously so that hard crystals of jelly would not form.
8. When the sponge has been done cool it to room temperature and then spread the prepared filling mixture over the whole sponge. Now carefully roll the sponge to make swiss roll shape, clean the sides of the roll if the filling takes out form while rolling. Cool the sponge roll in fridge for 30 min and then serve.

Easy Dessert Recipe

Those of you who do not want to make dessert on stove because of the lack of time , they can easily prepare this dessert. Just mix the ingredients shown in the recipe and allow to cool down for an hour and your healthy and delicious dessert is ready to serve. Its very healthy because it has lots of yogurt but still it is very cheap dessert and it looks great when presented in fancy looking dessert plates.

Ingredients:
½ Kg Yogurt
1 cup condense milk
1 cup fresh cream
1 cup pineapple (small pieces)
1 packet fruit jelly powder (any flavor)

Preparation:

1. In a bowl beat yogurt well to make a smooth paste.
2. Add fresh cream and condense milk and mix well again until the batter will become smooth.
3. Add jelly powder and pineapple and mix it.
4. Leave the mixture in refrigerator to chill it for 1 hours.
5. Garnish it with pineapple pieces.