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 Post subject: Re: Desserts
PostPosted: Mon Apr 14, 2014 8:01 am 
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Joined: Sat Jan 26, 2008 6:32 pm
Posts: 8548
Location: Salina, Kansas
this recipe says 12 strawberries but I filled 24 with it

Strawberry Dreams
Recipe from George Stella’s REAL FOOD REAL EASY cookbook

Prep Time 5 min . Yield 12 pieces / Serves 12

Shopping List
1⁄2 cup heavy cream
1⁄4 cup bulk sugar substitute
1⁄2 teaspoon vanilla extract
4 ounces light cream cheese, softened
12 large strawberries, about 1 quart

1. With an electric mixer on high, whip the cream just until frothy. Add the sugar substitute and vanilla extract. Whip on high speed until soft peaks form.

2. Add the softened cream cheese and whip for a few seconds more to combine. Be careful not to overwhip, or the whipped cream will break down. Place the mixture into a pastry bag.

3. Cut a deep criss-cross notch in the bottom of each strawberry and place them leafy top down on a plate. Slightly spread open the cut end and use the pastry bag to pipe a dollop of the cream mixture into the notch. Serve garnished with a single fresh mint leaf on each, if desired.

George’s Tips | Use a wide star tip for the pastry bag. If you do not have a pastry bag, you can simply fill up a plastic food storage bag, seal, and cut the tip of one corner off to make one.

Variation | Make savory appetizer versions by using less sugar substitute and adding 1 tablespoon fresh chopped basil, and a dash of cracked black pepper!

calories: 50|fat: 4g|protein:1g|fiber:0g|net carbs:2g

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 Post subject: Re: Desserts
PostPosted: Wed Dec 16, 2015 12:45 pm 
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Joined: Fri Jul 21, 2006 1:32 pm
Posts: 17596
Location: North Huntingdon/Pittsburgh
Pumpkin Fluff Dip

Dip into dessert with cookies or graham crackers and scoop up a taste of our fluffy pumpkin dip. Perfect for the holidays—or anytime, really! Also good with sliced apples. I will serve mine with Vanilla Wafers.



1 can (15 oz.) pumpkin


1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding


1 tsp. pumpkin pie spice


1 tub (8 oz.) COOL WHIP Whipped Topping, thawed


Mix pumpkin, dry pudding mix and spice in large bowl with whisk until blended.


Stir in COOL WHIP.


Refrigerate 1 hour.




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 Post subject: Re: Desserts
PostPosted: Sun Mar 01, 2020 6:04 pm 
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Joined: Sat Nov 30, 2002 4:47 pm
Posts: 6778
Location: Ormond Beach, FL
This is Big Papa/Dan's recipe for fudge (as I received it, years ago).
I thought I could see when I added it to my computer recipe file, but it seems that I don't see an original date right now


Fudge
In Country (From Big Papa...hoping to open a fudge business in Aruba)

4 cups of sugar
1 cup of whole milk
1 teaspoon imitation vanilla
3 - 1/4 lb. sticks unsalted butter (like Land o' Lakes)

25 large marshmallows-(cut in half for ease of blending)
13 ounces semi-sweet chocolate chips
13 ounces milk chocolate chips
2 ounces Bakers unsweetened chocolate
1 cup chopped pecans (optional)

Mix sugar, milk, butter and vanilla.
Bring to boiling point (from this point on you will be stirring)
Boil 2 minutes exactly.
Turn off heat and add marshmallows. Stir till completely melted.
Add chocolate one type at a time….stirring all the while.
Add pecans...if using.

Pour into 12x16x1 cake pan. This is called a “quarter sheet pan”. Other sizes will make thinner or thicker fudge.

Hint:
I cut butter sticks into 3 pieces..to stir easier. I break up the 2 ounces Bakers to melt easier.
Takes 20 minutes..start to finish.

P.S. If sealed properly, the fudge will freeze for at least 6 months.

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Life is what we make it, always has been, always will be. --- Grandma Moses


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 Post subject: Re: Desserts
PostPosted: Tue Apr 14, 2020 4:57 pm 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 15446
Location: Georgia
Nutella Cheesecake
(My variations are marked with **)

Ingredients
For the crust:
14 whole graham crackers
6 tablespoons (3 ounces) butter, melted
**For the mini cheesecakes, I just put an 'Oreo Thin' in a cupcake liner. No pre-baking necessary.**

For the cheesecake filling:
**For mini cheesecakes, you can 1/2 the recipe for 24 minis using cupcake liners in cupcake pan.**
32 ounces cream cheese, at room temperature
8 ounces semisweet chocolate, melted and cooled
5 large eggs
1 1/4 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups Nutella
1/2 cup heavy cream
1 teaspoon vanilla
2 teaspoons Frangelico (hazelnut liquor), optional **I don't use.**

For the topping:
1 cup semisweet chocolate chips
1/2 cup heavy cream
Ferrero Rocher candies, unwrapped (**I don't use**)

Directions
For the crust:
Preheat the oven to 325°F. In the bowl of a food processor, process the graham crackers until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a greased 9-inch springform pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven temperature.
For the filling:
In the bowl of an electric mixer, beat the cream cheese until smooth. Add the cooled melted chocolate and then the eggs, one at a time, beating just until combined. Add in the sugar, cocoa powder, Nutella, cream, vanilla, and Frangelico (if using) and beat until combined. Be careful not to overbeat.

Pour the batter into the cooled crust. Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.
For the topping:
Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over the cheesecake, allowing to drip down the sides. Top with the Ferrero Rocher candies. Serve or cover and store in the fridge for up to 2 days. **they store several days, no problem.**

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