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FlavourGirl_'s picture

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I thought topic headings would help keep the recipes sorted.

FlavourGirl_'s picture

(post #38168, reply #1 of 11)

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b STRAWBERRY GRAND-MARNIER TRIFLE

i SERVES 8-10

You need a 9X13 inch baking pan.

*8 large yolks
*½ cup plus 2 Tbsps. granulated sugar
*pinch of salt
*¼ cup Grand Marnier
*½ cup FRESH squeezed orange juice
*1 cup heavy whipping cream
*3 pints hulled strawberries
*1 vanilla genoise layer cake, baked in a jelly roll pan.

Fill a large bowl 1/3 full of ice water. Set aside.

Fill a med. saucepan 1/3 full of water and bring it to a boil.

In a med. SS mixing bowl, whisk the yolks, 1/2 c. sugar and salt together. Whisk in the Grand Marnier and orange juice. Set the bowl on the saucepan of boiling water, making sure that the water doesn't touch the bottom of the bowl. Whisk the mixture constantly until thick, 2-3 minutes. Place the bowl in the bowl of ice water and continue to whisk until cool.

Whip the cream until thick and forms soft peaks. Fold into the Grand Marnier mixture. Place a piece of plastic wrap directly on the surface and refrigerate.

Coarsely chop the berries in a food processor with the remaining 2 Tbsps. sugar.

Using a serrated knife, cut the cake into 4 even rectangles. Slice each piece in half horizontally, making 8 pieces total.

Place layer of the strawberries in the bottom of the baking pan. Top with a little more than a cup of the Grand Marnier Sabayon. Cover the sabayon with a layer of cake. The cake doesn't have to be in one piece, it can be pieced together. Repeat this layering process, ending with a layer of sabayon. There should be 3 layers of cake. Cover with plastic directly on top of the surface of the sabayon, and refrigerate for at least 6 hours before serving.

To serve, cut into squares with a sharp knife. Garnish with fanned strawberries.

I have also just used genoise cake that I baked in a square cake pan, and sliced it into layers. Whatever works. The cake part isn't really going to show.

Also it freezes particularly well so it can be made a week or so ahead of time, take out of freezer a couple of hours before dinner, and it'll be fine for dessert.

You can sub in blueberries, raspberries, cherries, or whatever kind of berry suits your fancy. And it may seem rich, but it is very light tasting.

i posted by CLS (from Emily Luchetti)

FlavourGirl_'s picture

(post #38168, reply #2 of 11)

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This was one of the first recipes I got from this board. I'm sorry but I did not note who posted it...but it is fantastic!

b MISSISSIPPI MUD PIE

*2 pints vanilla ice cream
*2 tablespoons bourbon
*1 chocolate-cookie crumb crust
*Bourbon fudge sauce (recipe follows)
*½ cup chopped pecans
*2 pints coffee ice cream
*Sweetened whipped cream or Cool Whip

Soften the vanilla ice cream in the refrigerator for about 20 minutes, then spread it evenly in the prepared crust. Top with half the bourbon fudge and half the pecans and freeze for about an hour.

Soften the coffee ice cream, and spread over the now firm first layer. Mound the coffee ice cream in the center as necessary. Top with the rest of the fudge and pecans. Decorate with whipped cream and cover loosely. Freeze overnight or at least four hours and serve with warm fudge sauce.

b BOURBON FUDGE SAUCE:

*4 oz. unsweetened chocolate, coarsely chopped
*½ cup brown sugar
*¼ cup granulated sugar
*¾ cup heavy cream
*¼ cup light corn syrup
*2 Tablespoons butter
*½ teaspoon vanilla extract
*3 Tablespoons bourbon

Combine first 5 ingredients in a microwavable bowl and microwave about 3 minutes, whisking every minute or so. When the mixture has thickened some, whisk in last three ingredients.

Carolina's picture

(post #38168, reply #3 of 11)

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* Exported from MasterCook *

MC'S CHOCOLATE CHIP COOKIES

Recipe By: Mean Chef

Serving Size: 25



5/8 pound unsalted butter

4 1/2 ounces brown sugar

4 1/2 ounces white sugar

3 eggs

1/2 T vanilla

7/8 pound a/p flour

1/2 T baking soda

1/4 T salt

1 1/8 pounds Chocolate chips

7 1/2 ounces walnuts

Cream butter and both sugars.

Add eggs a few at a time mixing after each addition.

Add vanilla, scrape down and beat until smooth.

Sift dry ingredients together, add to mixer, mix until almost totally incorporated.

Add chips and nuts, mix until well combined.

I use a large ice cream scoop, and freeze them unbaked. They keep a long time.

To bake thaw slightly, press down to flatten, bake at 350 until done. Should be well browned.

Description:
"The cookies are the cake like version and are very full of chips and
nuts. They are excellent." -MC

- - - - - - - - - - - - - - - - - - -

NOTES : The recipe makes about 50 big ass cookies (6 inches across) and requires a 20 qt hobart. But it can be easily cut back to any size you want. - MC

Li_'s picture

(post #38168, reply #4 of 11)

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How about if I create a "dessert" folder and you guys repost these as individual threads within that folder? I envision this thread getting
i way
too long.

kai_'s picture

(post #38168, reply #5 of 11)

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I really like the idea of subfolders, e.g., desserts, etc. I just don't know what all to name them. Personally, I sometimes end up copying recipes to more than one doc (I don't have MasterCook, yet), e.g., Becka's Mac & Cheese in both casseroles.doc and cheese.doc. Maybe I just have too many categories :/

Jean_'s picture

(post #38168, reply #6 of 11)

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Why not just under pasta? ;)

Carolina's picture

(post #38168, reply #7 of 11)

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The calm, cool voice of reason rises up once again.

kai_'s picture

(post #38168, reply #8 of 11)

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Yep, Jean is always the calm voice of reason :) However, what if I want to do something w/a bunch of cheese, not necessarily using pasta? I'm probably too anal to ever get this right :/

Jean_'s picture

(post #38168, reply #9 of 11)

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I do have an eggs/cheese folder for odd ball recipes with those ing. that don't fit elsewhere -- like quiche, etc.

sanderson_'s picture

(post #38168, reply #10 of 11)

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...and then we could post a note "see also,*******listed under******"

quartet_'s picture

(post #38168, reply #11 of 11)

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BRIOCHE

1lb All Purpose Flour
2 ½ oz Sugar
½ - 1ts Salt
1 packet Yeast
¼ cup Water
5 Eggs
8 oz Butter
Water, up to ¼ cup

Proof the yeast in water, adding a little sugar to help activate yeast.
Mix flour, sugar and salt in bowl of electric mixer, stir briefly by hand.
Add proofed yeast and mix on low.
Begin adding eggs, one at a time, waiting for each to be fully incorporated before adding the next. The slower this process goes, the better. Add the last egg about a teaspoon at a time.
Add softened butter, small amount at a time, incorporating each piece before adding next.
Finally, add water, a teaspoon at a time. You may not need all of it. The dough should be shiny and springy.
Turn onto floured surface, knead briefly, shape into a ball and put in bowl. Cover lightly with plastic.
Let rise at room temperature until double in size.
Punch down until all air bubbles are gone, using a rolling pin if necessary to beat air bubbles out of dough.
Put back in bowl, cover, and let rise overnight in refrigerator.
Grease molds heavily with crisco.
Remove dough from fridge and punch down.
Roll out to make sure all air bubbles are gone.
Shape brioche and place in molds.
Let rise until double in size.
Brush twice with egg.
Bake at 375 - 400 degrees for twenty to thirty minutes, depending on size.
They are done when bottom sounds hollow when tapped.