Paris Brest Dessert by Jacques Pepin

 PASTRY

3/4 cup milk

3 tablespoons unsalted butter

1/8 teaspoon salt

1/4 teaspoon granulated sugar

3/4 cup all-purpose flour

3 large eggs

2 tablespoons sliced almonds

CHOCOLATE CREAM

3/4 cup milk

2 large egg yolks

2 tablespoons granulated sugar

1 1/2 tablespoons all-purpose flour

4 ounces bittersweet chocolate, broken into 1-inch pieces

GARNISH

1 cup heavy cream

1 tablespoon dark rum

1 1/2 tablespoons granulated sugar

1 teaspoon confectioners’ sugar

(6-8 servings)

Preheat the oven to 375 degrees

THE PASTRY

Combine the milk, butter, salt, and sugar in a saucepan and bring to a boil over medium-high heat. Remove from the heat, add the flour in one stroke, and mix well with a wooden spoon. Then place back over the heat and cook, stirring constantly, for 15 to 20 seconds, until the mixture comes away from the sides of the pan. Transfer the dough to a food processor and let cool for 10 minutes.

Crack the eggs into a small bowl and mix them well with a fork. Set aside 1 tablespoon of the beaten egg for use as a glaze. Pour the remaining eggs into the processor bowl and process for 20 to 30 seconds, until the eggs are well incorporated and the dough is smooth.

Line a cookie sheet with a nonstick baking mat, or use a nonstick cookie sheet. Spoon the dough into a pastry bag fitted with a 3/4-inch plain tip. Pipe a ring with an outside circumference of 8 inches on the cookie sheet. Pipe another circle of dough inside and another on top of the rings until you have used all the dough and have a circle that is 1 1/2 to 1 3/4 inches high with a hole in the center that measures about 5 inches across. Do not start and end the dough circles in the same spot, since this can cause the pastry to open at the seam during baking.

Brush the dough with the reserved tablespoon of egg. Using a fork, mark the surface and sides of the dough, running the tines of the fork gently around the circle to create a cross-hatch effect. Sprinkle with the sliced almonds. Bake for 20 minutes. Reduce the heat to 350 degrees and bake for an additional 35 minutes, or until browned. (If the pastry begins to brown excessively, cover it loosely with a piece of aluminum foil.) Turn the oven off and let the pastry remain in the oven for 30 minutes with the door partially open to evaporate some of the moisture. Remove from the oven and let cool to room temperature before removing from the cookie sheet.

THE CHOCOLATE CREAM

Bring the milk to a boil in a medium saucepan. Meanwhile, combine the yolks and sugar in a bowl, mixing them with a whisk for about 30 seconds. Add the 1 1/2 tablespoons flour and mix it in with the whisk. Pour the boiling milk in on top of the egg yolk mixture and mix it in well with a whisk. Return the mixture to the saucepan and bring to a boil, mixing constantly with the whisk. Boil for about 10 seconds, then remove from the heat and add the chocolate. Stir occasionally until the chocolate has melted and is incorporated into the pastry cream. Transfer to a bowl, cover, and let cool, then refrigerate until chilled.

THE GARNISH

Whip the cream, rum, and sugar in a bowl until stiff. Refrigerate until ready to use.

TO FINISH THE CAKE

Use a sharp knife to remove a 1/2-inch-thick horizontal slice, or “lid,” from the top; set it aside. Using a spoon, spread the chocolate cream in the bottom of the pastry round, pressing it gently into the cavities of the pastry. Transfer the whipped cream to a pastry bag that is fitted with a 1/2-inch star tip, and pipe the cream on top of the chocolate cream. It should come at least 1 inch above the rim of the cake.

Cut the pastry lid into 8 to 10 equal pieces, and reassemble them in order on top of the pastry to make it easy to cut into portions. Sprinkle with the confectioners’ sugar. (The pastry can be assembled a few hours ahead and refrigerated.) At serving time, using the separations on the lid as guides, cut through the bottom half of the pastry, and arrange on individual dessert plates.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

Apple Strudel

 PICTURE COMING SOON!

Apple Strudel 

Recipe from Pilgrim Lutheran Church Cookbook 1969

3c flour

1/2t salt

1 1/8c shortening

3 egg yolks

10-11T cold water

1c sugar

 1T flour

 1/2t cinnamon 

Apple slices (4-5 granny smith apples)

Mix flour, salt and shortening.  Add egg yolks and water.  Mix as pie dough and chill in refrigerator at least 30 minutes.  Dough will be sticky.  Divide dough in half.  Roll out very thin and lay on a greased cookie sheet.  Mix the apple slices with the the sugar, flour and cinnamon.  Dump the apple slices toward the middle of the dough, leaving about 1" around the edges.  Roll out the other 1/2 of dough.   Place over dough and pinch edges together.  Bake at 375 degrees for about 45 minutes...until lightly browned.  

Frost while still warm with 1c powdered sugar, 2T milk and 1t vanilla.

Refrigerate leftovers.

 

Pocket Pies - Fun and Tasty Individual Pies

William Sonoma had several of these Pocket Pie Molds available some years ago and I bought many of them.  My favorite mold was the Lattice Mold.  I also have the Star, Apple, Pumpkin and Heart Molds.  {You can probably locate these on eBay or somewhere like that, since WS has discontinued them.}  You can use your own home-made recipe for Pie Dough or a ready-made Pie Crust will do just fine too.  The same for Pie Filling...your own home-made favorite or a jar or even a can of Pie Filling works just as well too.  Brush with an Egg wash and sprinkle with sugar before baking, to create a nicely brown...
crunchy and sweet top to your pies.  My favorite fillings are 4 Berries and Apple...and I love the Pie Fillings I purchase at one of MY Favorite Shops in Door County, Wisconsin when I'm on vacation there.  

Apple Slab Pie

APPLE SLAB PIE - from Pilgrim Lutheran Church Cookbook 1969  [no photo yet]

Granny apples sliced

1 cup sugar

1T flour

1/2t cinnamon

3c flour

1/2t salt

1 1/8c shortening

3 egg yolks

10-11T cold water

Apples slices

1c powdered sugar

2T milk

1t vanilla

Mix flour, salt and shortening.  Add egg yolks and water.  Mix as pie dough and chill in refrigerator.  Dough is very sticky.  Divide dough in half.  Roll out very thin and spread on greased cookie sheet.  Fill with apple slices; sprinkle with mixture of 1c sugar, 1T flour and 1/2t cinnamon.  Roll out the other ½ dough, place over apples, pinch edges together and bake at 375° for 45 minutes.  Frost while still warm with 1c powdered sugar, 2T Milk and 1t vanilla.  

My Annual Christmas Week Baking Tradition

CINNAMON ROLLS

Not just any Cinnamon Rolls either...Ree Drummond, the Pioneer Woman's Cinnamon Rolls!!  They are the BEST and if you make the entire recipe, it makes lots of little round crinkled aluminum pans full...of yummy ooey, gooeyness!  And the recipe is so easy.  You can even make the dough and store in the refrigerator for 3 days, in advance of when you want to bake the rolls.  The rolls roll out easier and they turn out prettier too.

Alright, so how many of you would really care just how PRETTY these yummy cinnamon rolls look when they come out of the oven?  I do, because I'm that way.  I used to make and decorate cakes, including wedding cakes that served 500 people!  I had to care how those turned out and now I'm no different when it comes to always wanting baked and cooked goodies to look pretty too.

Boston Cream Crepe Cake

This is one of my favorite "go too" dessert recipes of all time.  Yes, it can be a bit time consuming making all those crepes, but the trick is to have 2 or even 3 pans going at the same time.

Boston Cream Crepe Cake

 Ingredients (12 Servings)

 Crepes

Hershey's Perfectly Chocolate Chocolate Cake & Frosting Recipe

CAKE:

2 cups sugar

1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING: 

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups Powdered sugar
1/3 cup milk
1 teaspoon vanilla

CAKE DIRECTIONS:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with PERFECTLY CHOCOLATE CHOCOLATE FROSTING. Makes 12 servings.

FROSTING DIRECTIONS:

• Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk, beating to spreading consistency.  Add small amount of additional milk, if needed.  Stir in vanilla.  About 2 cups frosting.
• VARIATIONS:
• ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
• THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
• CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Chocolate Mint Ice Cream

Ingredients (4-6 servings)

2 cups half and half or whole milk

4 lg egg yolks

1/2 cup sugar

1 cup heavy whipping cream

2 tsp. Peppermint extract

3 1.4oz Peppermint Patties [frozen for about 10 minutes prior to chopping]

OR...you can use 3 ounces of Andes Candies chopped (2/3 cup)...

I really prefer the Peppermint Patties to the Andes Mints in this creamy Ice Cream

Instructions

+NOTE: 1 day ahead, place ice cream maker bowl into freezer+

Prepare a bowl of ice water, set aside. In the top of a double boiler, or a bowl placed over a pan of simmering water, heat the half and half until just steaming In a separate bowl, whisk the egg yolks, then add the sugar and mix. Add 1/2 of the half and half to the egg yolk, sugar mixture, mix. Add to the steaming half and half. Stir and cook over simmering water for about 10 minutes or until the mixture thickens and coats the back of a spoon. Immediately place bowl into ice bath, stir occasionally until mixture is at room temperature.

Transfer to a Tupperware container, add cream and extract, refrigerate about 3 hours. place mixture into ice cream maker bowl, turn on machine and let the magic begin!

Frozen Irish Cream Mousse Cake

This Frozen Irish Cream Mousse Cake is completely no bake, incredibly smooth and so creamy! The flavor of the Irish Cream is spot on and with a touch of chocolate, I am in love!

Lindsay, from Life, Love and Sugar posted the recipe for this and when I saw Irish Cream and Chocolate, she had me.  I'll be making this real soon!  Every other Saturday, I make a dessert to share with 2 of my neighbors.  We get together and ENJOY!!

Read more and Get the Recipe for this Dessert at: http://www.lifeloveandsugar.com

Chocolate Caramel Rice Krispie Squares

CHOCOLATE CARAMEL RICE KRISPIE SQUARES

Laureen King

Art & the Kitchen

Serves: 16 squares

INGREDIENTS

1½ tbsp. butter

½ bag marshmallows (about 20 large-2 cups mini)

1 tsp vanilla

4 cups Rice Krispies cereal

7 ounces unwrapped caramels (1/2 bag)

1 tbsp. water

¾ cup peanut butter (divided use)

8 ounces milk chocolate

INSTRUCTIONS

Butter a 9 x 9 inch pan.  In large bowl melt butter in microwave just until melted. Add marshmallows, stir to coat marshmallows in butter, then microwave until melted, stirring occasionally. This should only take a couple of minutes.  Stir in vanilla.  Stir in Rice Krispies.

Pour into buttered pan and press mixture firmly with buttered hands.  Place in refrigerator to chill.

In saucepan, melt caramels and water on low heat, stirring frequently. (careful not to burn).  Remove from heat, stir in ½ cup peanut butter. Blend completely.  Pour over Rice Krispies, and spread to an even layer.  Put back into refrigerator.

In saucepan over low heat, melt chocolate.  When melted, stir in ¼ cup peanut butter. Combine well.

Pour chocolate over caramel layer spreading to edges in even layer.  Refrigerate for 1 hour or until chocolate is firm.  Cut into squares.

NOTES

Bars are best eaten at room temperature or only slightly chilled. If caramel is too hard let warm to room temperature before serving.

Sooo Easy and Sooo Good

Strawberries & Cream No-Bake Pie Filling and Topping

1/3 cup water 

1 ½ teaspoons unflavored gelatin

4 oz (half of 8-oz package) cream cheese, softened

3 containers (6 oz each) Greek Fat Free strawberry yogurt

2 cups frozen (thawed) lite whipped topping 

1 ½ cups large chopped fresh strawberries

½ cup sliced fresh strawberries

Crust

 1 graham cracker crumb crust (6 oz)

Directions

Sprinkle gelatin over the water; let stand 10 minutes. Microwave 15 seconds.

In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and gelatin mixture; beat on low speed until well blended. Fold in whipped topping.  Gently fold 1 ½ cups strawberries into the mixture and spoon into crust.  Refrigerate until set, about 2 hours.  Before serving, garnish pie with additional whipped topping and remaining ½ cup sliced strawberries.

*note photo doesn’t show strawberries in pie – that was my idea.   Can be made in a 9” spring form pan.

Try it, you and your family and guests will love it!

I'm linking up to TOHOT with the following blogs:

Laura of White Spray Paint

Laura at Decor to Adore 

Jemma from At Home with Jemma 

Stacey from Poofing the Pillows 

Paris Brest Dessert by Jacques Pepin

PASTRY

3/4 cup milk

3 tablespoons unsalted butter

1/8 teaspoon salt

1/4 teaspoon granulated sugar

3/4 cup all-purpose flour

3 large eggs

2 tablespoons sliced almonds

CHOCOLATE CREAM

3/4 cup milk

2 large egg yolks

2 tablespoons granulated sugar

1 1/2 tablespoons all-purpose flour

4 ounces bittersweet chocolate, broken into 1-inch pieces

GARNISH

1 cup heavy cream

1 tablespoon dark rum

1 1/2 tablespoons granulated sugar

1 teaspoon confectioners’ sugar

(6-8 servings)

Preheat the oven to 375 degrees

THE PASTRY

Combine the milk, butter, salt, and sugar in a saucepan and bring to a boil over medium-high heat. Remove from the heat, add the flour in one stroke, and mix well with a wooden spoon. Then place back over the heat and cook, stirring constantly, for 15 to 20 seconds, until the mixture comes away from the sides of the pan. Transfer the dough to a food processor and let cool for 10 minutes.

Crack the eggs into a small bowl and mix them well with a fork. Set aside 1 tablespoon of the beaten egg for use as a glaze. Pour the remaining eggs into the processor bowl and process for 20 to 30 seconds, until the eggs are well incorporated and the dough is smooth.

Line a cookie sheet with a nonstick baking mat, or use a nonstick cookie sheet. Spoon the dough into a pastry bag fitted with a 3/4-inch plain tip. Pipe a ring with an outside circumference of 8 inches on the cookie sheet. Pipe another circle of dough inside and another on top of the rings until you have used all the dough and have a circle that is 1 1/2 to 1 3/4 inches high with a hole in the center that measures about 5 inches across. Do not start and end the dough circles in the same spot, since this can cause the pastry to open at the seam during baking.

Brush the dough with the reserved tablespoon of egg. Using a fork, mark the surface and sides of the dough, running the tines of the fork gently around the circle to create a cross-hatch effect. Sprinkle with the sliced almonds. Bake for 20 minutes. Reduce the heat to 350 degrees and bake for an additional 35 minutes, or until browned. (If the pastry begins to brown excessively, cover it loosely with a piece of aluminum foil.) Turn the oven off and let the pastry remain in the oven for 30 minutes with the door partially open to evaporate some of the moisture. Remove from the oven and let cool to room temperature before removing from the cookie sheet.

THE CHOCOLATE CREAM

Bring the milk to a boil in a medium saucepan. Meanwhile, combine the yolks and sugar in a bowl, mixing them with a whisk for about 30 seconds. Add the 1 1/2 tablespoons flour and mix it in with the whisk. Pour the boiling milk in on top of the egg yolk mixture and mix it in well with a whisk. Return the mixture to the saucepan and bring to a boil, mixing constantly with the whisk. Boil for about 10 seconds, then remove from the heat and add the chocolate. Stir occasionally until the chocolate has melted and is incorporated into the pastry cream. Transfer to a bowl, cover, and let cool, then refrigerate until chilled.

THE GARNISH

Whip the cream, rum, and sugar in a bowl until stiff. Refrigerate until ready to use.

TO FINISH THE CAKE

Use a sharp knife to remove a 1/2-inch-thick horizontal slice, or “lid,” from the top; set it aside. Using a spoon, spread the chocolate cream in the bottom of the pastry round, pressing it gently into the cavities of the pastry. Transfer the whipped cream to a pastry bag that is fitted with a 1/2-inch star tip, and pipe the cream on top of the chocolate cream. It should come at least 1 inch above the rim of the cake.

Cut the pastry lid into 8 to 10 equal pieces, and reassemble them in order on top of the pastry to make it easy to cut into portions. Sprinkle with the confectioners’ sugar. (The pastry can be assembled a few hours ahead and refrigerated.) At serving time, using the separations on the lid as guides, cut through the bottom half of the pastry, and arrange on individual dessert plates.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

Blueberry Bread Pudding - My Recipe

Bread Pudding has always been one of my favorite Desserts.  When I decided to make a Bread Pudding that didn't "break" {get watery after baking}, I put my love of lemon and blueberries into it and came up with this wonderfully moist and luscious Bread Pudding.  Then I added a Lemon Anglaise Sauce to it...oh my!  Out of this world.  Great for any night of the week or for Guests to dinner.  It makes a delightful dessert for Tea, also.  Today, I'm...

making this Recipe and baking it in 12-Cups of 2 Large Muffin Pans...for individual servings.   I will just assemble the same way I would if I were doing it in a large pan.  Bread cubes in the greased cups...blueberries, lemon rind over the top of them.  Then Cream Cheese pieces...topped with remaining bread cubes, blueberries and lemon rind.  Then the Milk Mixture.  Let set 20 minutes and then bake at 325° 30-45 minutes or until a knife inserted in the center comes out clean.  This recipe will yield 10-12 Large Muffin Size servings.  

Bread Pudding

6c Egg Bread cubes

2c Fresh Blueberries, divided, save 1/2c for serving

8 large Eggs, well beaten

3T grated Lemon zest

11/2c Sugar

1/2c dark Brown Sugar

1/2c salted Butter, melted

2c Whole Milk

3c Heavy Cream

3t Cinnamon

4t Vanilla

Lemon Anglaise Sauce

1/2c reserved Blueberries

1t lemon zest

1 teaspoon sugar

2 cups whipping cream

1 container YoPlait Lemon Creme Pie Yogurt

Trim crusts off bread and cut into 1” cubes. Arrange half of the bread cubes in a greased 13x9 pan. Scatter two thirds each of the blueberries and lemon rind over the top of the bread cubes. Add the cubed Cream Cheese pieces, then top with the remaining bread cubes, blueberries and lemon rind.  

In a bowl, whisk eggs, milk, cream, butter, vanilla, cinnamon and sugar. Pour over bread mixture. Allow to set for 20 minutes. {can be covered with saran wrap and refrigerated for up to 24 hours at this point}  Preheat oven to 325°. Bake uncovered in the center of the oven for 60-90 minutes or until tested done when knife inserted in center comes out clean. Serve warm or cold…or microwave for 30-45 seconds to re-warm it.

Combine the berries, zest and sugar and refrigerate until ready to serve.  Whip cream cream to stiff peaks. Top the individual serving of Bread Pudding with a heaping Tablespoon {or more} of the Lemon Crème Pie Yogurt with a dollop of whipped cream on top. Then top with some of the refrigerated Blueberries. Oh, my…it’s so good. Serve. Chill remaining Bread Pudding.

Danish Anyone? Easy 20 Minute Recipe

Blueberry Lemon Cream Cheese Danish

1 sheet of puff pastry, unthawed

8 oz. cream cheese, softened

1/2 tsp. vanilla

1/2 tsp. almond extract

1 tbsp. lemon juice, freshly squeezed

2-3 tbsp. sugar...

1 1/2 cup blueberries, fresh or frozen

1 tbsp. lemon zest

1 egg, whisked

3 tbsp. water

powdered sugar, for dusting

Directions:  makes 6

1. Preheat oven to 400F degrees. Lay out a sheet of parchment paper big enough to fit the puff pastry sheet with a few inches to spare on each side. Lightly flour the parchment paper and roll puff pastry into a rectangle. Cut lengthwise once and then 2 times width wise creating 6 equal pieces.

2. With a knife, score the border of each puff pastry.  Use a fork to make a couple pricks into the dough leaving about an inch border, as shown in the photo. This helps keep the middle of the pastry from rising.

3. In a bowl, stir together softened cream cheese, sugar, vanilla, almond extract, and lemon juice.  Spoon about 2-3 heaping tbsp. of mixture in the middle of each piece of dough and spread around evenly, making sure there is a good 1inch border around it. Evenly distribute the blueberries on each piece of dough lightly pressing down so they stay.

4. Transfer the parchment sheet with the pastries onto a cookie sheet.  In a small dish, whisk together the egg and water making an egg wash.  Brush the edges of the puff pastry with the mixture, this allows the edges to get golden and crispy.

5. Bake for 18-20 minutes or until golden brown, rotate the baking sheet halfway through baking. Remove from baking sheet and cook on a wire rack. Top with lemon zest and sprinkle with powdered sugar before serving. Serve warm or room temperature.
From Brittany at Say YesBlog

Chocolate Caramel Tarts

Jamie from Baking Addiciton shares this Recipe on her blog.

Caramel Sauce

1 packed cup brown sugar

1/2 cup half-and-half
4 tablespoons butter
Pinch salt
1 tablespoon vanilla extract

Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

Hot Fudge Sauce

4 Tablespoons unsalted butter

3 ounces bittersweet chocolate
1/4 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/2 cup cream or half and half
1/4 tsp. kosher salt...
1 teaspoon pure real vanilla extract

Whisk cocoa and sugar together well and put into a heavy saucepan. Add the chocolate and the butter and let them melt, stirring all to make a thick paste. Slowly add the cream, stirring constantly so that you have a smooth sauce. Add the salt. Heat to boiling, stirring constantly so it doesn't burn. Cook to desired consistency and remove from the heat. Stir in the vanilla and serve immediately. Makes about 1 1/2 cups of sauce.

You can store this sauce in the refrigerator. Reheat gently, stirring often before using.

Jan's Amish Bread Pudding

1 Loaf Bakery made Raisin Bread, cubed {about 6 cups}
1 cup Raisins
[Substitute: 1 Loaf Egg Bread, cubed [6cups] and 2c Raisins]
8 large Eggs, well beaten
1c Sugar
1c Dark Brown Sugar
1/2c salted Butter, melted
2c Whole Milk...

3c Heavy Cream
2t Cinnamon
4t Vanilla
Layer bread cubes in a greased 13x9 pan. Sprinkle raisins over bread cubes; set aside. In a bowl, whisk eggs, sugar and butter together; add milk, cinnamon and vanilla; mix well. Pour over bread and raisins. Allow to set for 15 minutes. Preheat oven to 325°. Bake 60-90 minutes or til tested done when knife inserted in center comes out clean.

Serve warm or cold...or microwave it for 30-45 seconds to re-warm it. Top with a dollop of whipped cream and a sprinkle of cinnamon.

Creamy Rice Pudding

3 1/2c Milk
1c uncooked White Rice (I use Arborio Rice)
1 can Eagle Sweetened Condensed Milk
1/3c Raisins
1/4t Vanilla
Whipping Cream...

Cinnamon

Combine milk and rice; bring to a boil over medium-high heat. Reduce heat to medium-low; cover. Cook, stirring occasionally, til mixture is creamy and liquid is almost absorbed, 25 minutes. Stir in condensed milk, raisins and vanilla. Cook, stirring occasionally, til thickened, about 10 minutes. Remove from heat. Let stand, covered, 10 minutes. Garnish with Whipped Cream and Cinnamon.

OPTIONAL PUMPKIN CARAMEL SAUCE

Pumpkin Caramel Sauce

1/4c Libby's Pumpkin Puree

2T Caramel Sauce

Heat through in Microwave and Serve

Caramel Macchiato Tiramisu

Pancakes
4 oz cream cheese
4 eggs
1/2 teaspoon cinnamon
1pkg sweetener or Stevia

Filling
4 oz of cream cheese, softened
2 T sugar free caramel flavored syrup...
1 cup heavy cream

Hot Fudge Sauce
4 Tablespoons unsalted butter
3 ounces bittersweet chocolate
1/4 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/2 cup cream or half and half
1/4 tsp. kosher salt
1 teaspoon pure real vanilla extract

Easy Caramel Sauce
1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
Pinch salt
1 tablespoon vanilla extract

Instructions - 4 servings

Pancakes

Put all ingredients in a blender. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or Pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter.

Filling

Mix the cream cheese with the caramel syrup until smooth and creamy. Whip the heavy cream until stiff. Fold about 1/3 of the whipped cream into the caramel mixture. Add the caramel mixture back to the remainder of the whipped cream and fold gently until fully combined. Chill for a few minutes.

Hot Fudge Sauce

Whisk cocoa and sugar together well and put into a heavy saucepan. Add the chocolate and the butter and let them melt, stirring all to make a thick paste. Slowly add the cream, stirring constantly so that you have a smooth sauce. Add the salt. Heat to boiling, stirring constantly so it doesn't burn. Cook to desired consistency and remove from the heat. Stir in the vanilla and serve immediately. Makes about 1 1/2 cups of sauce.

You can store this sauce in the refrigerator. Reheat gently, stirring often before using.

Caramel Sauce

Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

Note

If you prefer, make a batch of crepes...instead of the Pancakes above - and fill with the Tiramisu filling or even Ice Cream, Hot Fudge Sauce and Caramel Sauce.

To Assemble, You'll Need:

12 4x4” square of cream cheese pancakes

Filling

Hot Fudge Sauce

Easy Caramel Sauce

1 cup espresso or coffee, cooled

Unsweetened cocoa powder for dusting

Soak the pancakes in the coffee for about 2 minutes. Since they aren’t very porous it takes a little time for them to absorb the coffee flavor.

Add the cream filling to a pastry bag with a large star tube attached.

Have four small plates ready. Place a coffee square on the plate. Pipe a layer of cream on it. Dust with cocoa powder. Repeat until you have three layers. Repeat with the rest of the plates.