Mint Green Tea Cream Cheese Frosting

Ingredients

• 8 ounce cream cheese at room temp
• 1/2 stick butter at room temp
• 4 cups confectioners sugar
• 1 tsp matcha green tea powder
• 1 tsp vanilla
• 1/4 tsp peppermint extract
• Directions
• Beat butter and cheese until creamy, gradually add half the confectioners sugar and green tea powder.
• Add flavorings and beat until combined, then gradually add the rest of the confectioners sugar until it is the consistency you prefer.
• Frost your cupcakes or cake. Enjoy!

Black and Blue Pie top

Ingredients

• 4 cups fresh blueberries
• 1 1/2 cups fresh blackberries
• 2/3 cup shortening
• 2 cups all-purpose flour
• 5 tablespoons cold water
• 1 teaspoon salt
• 3/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/3 cup all-purpose flour
• 1 tablespoon lemon juice
• 2 tablespoons butter
• Directions
• Cut shortening into 2 cups flour and salt until particles are size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, and roll out onto a lightly floured board. Make two rounds. Place one crust in a 9 inch pie dish.
• Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Turn filling into pastry lined pan. Sprinkle with lemon juice, dot with butter. Cover with top crust; cut slits in the top. Seal and flute.
• Bake at 425 degrees F (220 degrees C) for 35 to 45 minutes. Cover edges with foil to prevent burning, and remove foil for last 12 minutes of baking.

Banana ‘bama Pancakestop

Ingredients

• 2 ripe bananas, mashed
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons vegetable oil
• Directions
• Combine flour, white sugar, baking powder and salt.
• In a separate bowl, mix together egg, milk, oil and bananas. Stir flour mixture into banana mixture; batter will be slightly lumpy.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using about one-fourth cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Crepes a la Paristop

Ingredients

• 3 eggs, well beaten
• 1 1/2 cups milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons melted butter
• Directions
• Combine eggs and milk. Add flour and salt and last the melted butter. Beat until smooth. Batter can be mixed in blender.
• Cover and place in refrigerator for 1 to 2 hours.
• Heat a 6-inch greased skillet.
• Add 1 tablespoon of batter. Tip skillet from side to side until batter covers the bottom of the skillet. Brown crepes on both sides. Keep hot.
• Place desired filling in center and roll. Add sauce.

Decadent Mousse top

Ingredients

• 1/2 C. any chocolate-hazelnut spread
• 1 C. whipping cream, very cold
• 1/2 tsp. instant coffee granules
• Whipped cream, to garnish
• Fresh raspberries, to garnish (optional)
• Directions
• In a medium mixing bowl, combine whipping cream and instant coffee.
• Refrigerate 5 minutes, and then stir until coffee is dissolved.
• Stir in hazelnut spread
• With an electric mixer on medium speed, beat mixture until soft peaks form. Scrape bowl occasionally with rubber spatula as you mix.
• The mousse will be very soft here-- don't worry. It sets up as it chills.
• Divide among 4 serving dishes. Chill at least four hours, or overnight.
• Just before serving, garnish with whipped cream and chocolate curls or fresh raspberries, if desired.

Strawberry Tiramisutop

Ingredients

• 10.5 oz. mascarpone cheese
• 2 tbsp. Añejo rum
• 2 eggs, room temp, whites and yolks separated
• 1/4 C. caster sugar
• 1/2 C. whipped cream
• 15 strawberries, hulled, cleaned, and quartered
• 1/3 C. strong coffee or espresso
• 14 ladyfingers
• unsweetened cocoa, to garnish
• Directions
• Beat egg yolks with sugar with electric mixer on med-high until yolks are pale and thick. Add mascarpone, beat until incorporated.
• In a separate bowl, beat egg whites until soft peaks form. Fold cream into cheese mixture, then fold in egg whites.
• Fold in the strawberries.
• In sm. bowl, combine rum and espresso. Dip seven of the ladyfingers into the coffee/rum mixture (don't dip the entire ladyfinger, or it may fall apart), then place them in the bottom of a serving dish.
• Spread half the cheese/strawberry mixture over the ladyfingers.
• Dip remaining seven ladyfingers in coffee/rum, then place over cheese. Spread remaining cheese over.
• Refrigerate four hours (or more), then sift cocoa over and serve. If desired, garnish each piece with half a strawberry.

NYC Style Cheesecaketop

Ingredients

• 1 (18.25 ounce) package vanilla flavored cake mix
• 4 (8 ounce) packages cream cheese
• 4 eggs
• 4 teaspoons vanilla extract
• 1 1/3 cups white sugar
• 2 (10 ounce) packages frozen raspberries, thawed
• 1/2 cup white sugar
• 1/2 cup kirschwasser
• 1 (8 ounce) container frozen whipped topping, thawed
• Directions
• Cut peeled bananas in half lengthwise, then halve each length. Set aside.
• In a large skillet combine butter, brown sugar, and cinnamon over med-low heat. Stir until sugar dissolves.
• Add bananas. Sauté, stirring gently, until banana pieces begin to cook and brown slightly.
• Pour in dark rum and banana liqueur. Heat through, about 30 seconds to one minute.
• Tilt skillet slightly. Using a long-handled lighter, ignite the rum and liqueur. Shake gently to spread the flames.
• When flames have subsided, serve one banana (4 pieces) with one or two scoops of ice cream, to taste. Spoon over lots of warm sauce. Serve before it melts.

 

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