Raspberry-Chocolate Fondue

 

Fondue a fun romantic experience ~ make sure you have candle light too

Makes 10  1/4 cup servings

Prep 10 min.  Cook 3 min.

3/4 cup heavy cream

pinch of salt

6 ounces milk chocolate chopped

6 ounces semisweet chocolate chopped

2 1/2 Tablespoons rasp. extract (we haven't found yet- still hunting but in theory sounds great - we have seen strawberry)

1 Tablespoon corn syrup

Assorted pound cake, brownies, cut up fruit such as strawberries, raspberries, banana, and pineapple for dipping.

1) Bring cream and salt to a boil in a small saucepan over medium heat.  Remove from heat and add both kinds of chocolate to saucepan; cover and let sit for 3 minutes.  Remove cover and whisk until smooth.

2) Whisk in raspberry extract and corn syrup.  Serve immediately with pound cake and fruit.  Stir often and reheat over low as necessary (or use a small fondue pot to keep warm).

Per serving 253 calories

Feb. 2009 Family Circle page 185 recipe

Delicious Carmel - for dipping, fruit, miny gifts

 Sue Monson made these little jars of Carmel sauce for our RS night where we added an apple and ribbon and they were delicious and easy.

Carmel Sauce:  

single use and ((8 times the recipe to make 40 (1/2 cup jars or 4 oz))

1/4 cup butter  (2 cups butter)

1/2 cup brown sugar (4 cups brown sugar)

melt together until bubbly, remove from heat.

Add

1/2 cup sour cream (4 cups)

1 tsp. vanilla (2 T. + 2 tsp.)

Blend well.  Serve warm or refrigerate to set up.  

I liked the presentation of this and it won't rip out your crowns in your mouth.

RS event  - Ordered our jars off of Amazon. 

copied this idea from Pinterest

Creme brulee

 

Liz Cowan showed me and Jenna T how to make these delicious Gluten free treats.  We got our custard on and blow torch fired up and had a blast.  My dad loves crème brûlée 🍮 and I knew I needed to master this. I like how you can prep a few days ahead and fire up when you want to serve these and an easy gluten free treat. 

Super easy if you have the supplies.

French

 Prep Time 20minutes minutes

 Cook Time 30minutes minutes

 Chill Time 3hours hours

 Total Time 3hours hours 50minutesminutes

 Servings 6 servings

 Calories 519kcal

Ingredients

• ▢ 3 cups heavy cream (720mL)
• ▢ 2 tsp. Madagascar vanilla bean paste (crucial). Get from Gygis see link 
• ▢ 5 egg yolks
• ▢ ½ cup granulated sugar plus more for topping (100g)
• ▢ ⅛ teaspoon salt
• Need ramekins, torch (or broil method), sieve, 
• single batch makes 9 amazon portable dishes*

Recipe modified from Preppy Kitchen

Crème Brûlée was just for fancy restaurants, think again! Enjoy this creamy custard with a caramelized sugar topping anytime at home with this easy-to-follow recipe. You’ll love the satisfying crunch of the caramelized sugar and the perfectly smooth texture of the vanilla bean custard. All you need is a few ramekins and a kitchen torch to bring the restaurant to your dining room!

I love how simple ingredients combine to make this elevated and comforting custard. Heavy cream is simmered with a whole vanilla bean to infuse the vanilla flavor into the cream. Eggs, cream, and sugar are whisked together before the cream mixture is added to complete the custard. Sprinkle the baked custard with sugar and caramelize using a kitchen torch for a truly stunning and special dessert! 

HOW TO MAKE CRÈME BRÛLÉE

1. Preheat the oven to 325°F. Add the cream to a small saucepan.

2. Add 2 tsp Madagascar vanilla bean paste to the cream and bring to a simmer over medium heat. Remove from heat and let stand for 15 minutes. (We don't deal with the vanilla bean stuff when we have discovered this Madagascar Vanilla Bean paste - add to your icecreams etc.  so so good)

3. Separate the eggs and place the yolks in a large bowl.

4. Whisk together the egg yolks, 1/2 cup sugar, and salt.

5. Strain the cream through a fine mesh strainer into a bowl. Discard any solids and the vanilla bean pod.

6. Slowly whisk the hot cream into the egg yolks. Strain the custard through a fine mesh sieve and discard any solids caught by the sieve.

7. Place 6 (6-ounce) shallow ramekins in a large baking dish or roasting pan and divide the custard among them. (Fill to the tops as they don’t really puff up and that is where the dessert will settle) Very carefully pour boiling water into the baking dish until it comes about halfway up the sides of the ramekins. Bake for 30 to 40 minutes or until the custard edges are set,(*about 25 min if using a disposable or smaller party serving toss and go dish) but the center wobbles slightly when gently shaken. Remove from the oven and let cool completely in the hot water bath (I simply move out of the bath about 10 min out) then chill for several hours.

8. When ready to serve, sprinkle sugar evenly over the top of each chilled custard, about 1 to 1½ teaspoons each. Using a blow torch, caramelize the sugar until dark amber and bubbling. Serve immediately.

PRO TIPS FOR MAKING THIS RECIPE

• Use a mesh sieve for the smoothest custard. Strain the vanilla bean and cream mixture before adding the cream to the eggs. Strain the custard mixture before transferring it to the ramekins. These two straining steps will result in the smoothest velvet-like custard.
• Add the hot cream mixture to the egg mixture slowly. For a creamy and smooth custard, temper the egg yolks S L O W L Y  by adding the hot heavy cream mixture a little at a time while whisking continuously. If you pour the cream in too quickly you will risk scrambling the egg yolks.(yep guilty of too fast and you lose part of your precious eggs to the scrambled effect 🤪🙃)
• Transfer the custard to a measuring cup with a spout. Use a large measuring cup or a medium bowl with a spout to easily pour the custard into the ramekins for baking. (I use Gygis squeezable bowl)  This will prevent spilling and assist with evenly distributing the custard.
• Use 6-ounce ramekins. This recipe works best with 6-ounce ramekins. (Bought cute ones off Temu if you like that or disposable from Amazon here) If you use larger or smaller ramekins, adjust the cooking time and cook until the edges are set but the center wobbles slightly when gently shaken. If you use a shallow ramekin, you’ll have more surface area for the sugar topping, but be sure to reduce the baking time.
• Add the boiling water slowly. Slowly and carefully pour the boiling water into the baking dish until it comes halfway up the side of the ramekins. Be careful not to splash any water into the custard. This water bath is essential to a creamy, smooth creme brulee, so don’t skip it. (I don’t use boiling water I just add warm water).
• Alternate water bath option. Typically, you pour the hot water into the baking dish after the filled ramekins are already placed in it. If you find this difficult, or your baking dish is a tight fit with the ramekins, you can fill the dish first with enough water to cover the bottom by ½ inch, then add the empty ramekins, and fill with custard.
• Keep the kitchen torch moving to evenly caramelize the sugar. Sprinkle the sugar in an even layer atop the custard and make sure it completely covers the custard and touches the sides of the ramekins. Keep the torch moving to evenly caramelize the sugar and prevent the sugar from burning.  There is a sweet spot w sugar… not too much and not too little and move quickly so the sugar is torched about a min or so after you add the sugar.

How do I store leftovers?

Set custard can be stored in the refrigerator for up to 2 days. Allow the custard to cool at room temperature for several minutes, then cover loosely with plastic wrap and refrigerate. Top with sugar and torch to a carmelized finish just before serving. If there is moisture on the top of the custard after storing, use a paper towel to blot the top dry before adding the sugar.

Never knew:

Can I make this crème brûlée recipe without a kitchen torch?

You can use your oven broiler to caramelize the sugar if you don’t have a kitchen torch. Top the custard with sugar and then broil for 1-2 minutes. Be sure to keep an eye on the crème brûlée as it broils to avoid burning.

Raspberry Shortcakes

 

Um, this was amazing and I've saved this recipe since 2012 and finally made TONIGHT.  It is a must try and Matt/I may have eatten a few...  The cream/buttermilk in the shortcakes make them perfection and the sweetness of the raspberries is a nice touch.  We simply used spray cream inside and my kids ate a bunch of raspberries for dinner so we even topped with cream/ and a single raspberry and they were amazing.

The only sanding sugar I had was red and it was delicious.  I see this being amazing for a 4th of July treat with red/white/blue feel.  Amazing summer time treat on a day with 100 degree weather.

Refreshing Fruit Dip - light/fluffy/makes a bunch

    

I recently had this dip at Little Bear Bottoms water slide in Wellsville, Utah. I knew I had to call Katie B. Richardson and get her recipe.  Yeah for being 3 simple ingredients...  ENJOY

(Cream of Coconut - found in the drink margarita aisle)

Ingredients:
8 oz. cool whip
8 oz. cream cheese, softened
15 oz. bottle cream of coconut

Whip cream cheese until soft and then add the other ingredients.  Chill until ready to serve.   Such a refreshing treat to add to your fruit.

(add to watermelon, pineapple, red grapes, strawberries, kiwi, bananas might be my fav...)

Blueberry Pie

Sweet, juicy berries baked in a flaky crust.  Delightful.

4 cups fresh blueberries
2/3 cup sugar
1/4 cup cornstarch
1 t. fresh lemon zest
2 T. fresh lemon juice

Pie dough

Preheat oven to 400º.  Roll out crust and fit into a pie plate.  Roll out the rest of the crust and cut into 1/2-inch wide strips with a pizza cutter or knife.

In a large bowl, toss the blueberries, sugar, cornstarch, lemon zest and lemon juice.  Let stand 5 minutes.  Pour berry mixture into the pie shell.  Weave a lattice over the top with the pastry strips. Trim and crimp them to the bottom crust.  Brush the top with milk and sprinkle with sugar.

Bake at 400º for 15 minutes.  Reduce the heat to 350º and continue to bake for 45 to 50 minutes or until the berries are bubbly and the crust is golden.  Tent with foil if the crust is getting too brown. This pie is like apple pie, when the filling bubbles up and over (and makes a mess of the oven) then it is finished.  I like to put a baking tray on the rack below to catch drips.

Serve warm with vanilla ice cream.

Thanks, Heather, for another great recipe.


Just so you know:

Before it's rolled: DOUGH
After it's rolled: PASTRY
After it's baked: CRUST

Yummy Apple Dip

Heather made this yummy apple dip that you might like to try.  It is EASY.  For one Sunday dinner, Chelsea brought apples and dip for the appetizer and it tasted very refreshing.

1 (8 oz.) pkg. cream cheese, softened
1/4 cup sugar
3/4 cup brown sugar
1 t. vanilla
1/2 t. lemon juice

Beat cream cheese well.  Add sugars a little at a time.  Add the remaining ingredients and mix well.
Optional: add toffee bits.

Green Flop Jello-O

Loved this fluffy lemon-lime goodness.  You can make with any flavor of Jell-O!  Reminded me of a green version of orange fluff but I love lemon-lime in jello and with cream cheese and cool whip I had to try.

Prep: 15 Min. + 4 Hours chilling
Makes: 16 servings... (yikes I'm the big jello eater around her should have waited for a party!)

2 cups lemon-lime soda
2 pkgs. (3 oz ea) lime gelatin
6 oz. cream cheese, softened
2 cups lemon-lime soda, chilled
2 carton (12 oz.) frozen whipped topping, thawed

what it looks like from the large bowl... cool zippy light creamy texture -

1.) Microwave 2 cups soda on high 1-2 minutes or until hot.  Place hot soda and gelatin in a blender; cover and process until gelatin is dissolved.  Add cream cheese; process to blend.

2) Transfer to a large bowl; stir in chilled soda.  Whisk in whipped topping.  Pour into a 3 qt. bowl. Refrigerate, covered, for 4 hours or until firm.

Per serving: 159 calories, 7 g fat, 12 mg chol, 62 mg sodium, 21 g carb, 2 g prot, 0 fiber

Fruit Dip Recipes

It is summer and wonderful summer fruit is at it's best.  Just wanted to share two fruit dip recipes that make fresh fruit even yummier.

Strawberry Fruit Dip

1 (8 oz.) pkg. cream cheese
1 cup sugar
1 (12 oz.) tub Cool Whip
2 (8 oz.) strawberry yogurts

Mix cream cheese and sugar until well blended.  Add cool whip and yogurt and serve with your favorite fresh fruit.

Orange Fruit Dip

1 (8 oz.) pkg. cream cheese
1 (7 oz.) container marshmallow cream
1 T. orange zest
Dash nutmeg
Dash Ginger

Mix all ingredients together and serve with fresh fruit.

Tip: Orange zest should be the thin, orange part of the orange.  If you don't have a zester or microplane, use the very smallest holes of a grater.  You never want to catch the white part of the orange peel because it is bitter

Orange Fluff Jell-O Salad Six Sister's Stuff pg. 98

Great as a salad, side dish or dessert for parties or big dinners. 

I like how it holds up better than a plain Jello and love the taste during warmer months! 

 I do want to experiment with different gelatin and give that a try with taste and color. (pink/blue boy or girl... or green for St. Patty's etc.)

Ingredients:
1 (6 ounce) package cook and serve vanilla pudding (I typically find 3 ounces and buy 2)
1 (6 ounce) package orange gelatin
2 cups water
1 (16 ounce) container nondairy whipped topping  (cool whip I use and thaw a bit to make folding easier.  I never store in the freezer like they tell you to, always in my fridge)
1 (10 ounce) bag mini marshmallows
1 can pineapple tidbits (any size), drained
1 can mandarin oranges (any size), drained
2 bananas, sliced (optional)

Combine pudding mix, Jell-O, and water in a saucepan over medium heat and bring to a boil.  Remove from heat and pour into a large mixing bowl.  Refrigerate until mixture has thickened, about an hour.  Beat until creamy.  Fold in whipped topping, marshmallows, and all fruit except bananas.  Chill about an hour before serving.  If using bananas, stir in right before serving so they don't turn brown.

Makes 8-10 Servings

I have made this twice the night before and still turns out great!  A new quick fav, and it's sort of fun to say you've made a "fluff" before.  I even took to a funeral for "fruit salad"  it was all gone so I think it was a fun new fruity dish.

 

from pg. 98

Six Sister's Stuff: Family Recipes, Fun Crafts, and So Much More!

Strawberry-Lime Shortcakes with Coconut Cream

amazing - made for Hailey's 2 month celebration - from Our Best Bites cookbook pgs. 232 and 42 (aka mom needs an excuse for more sweets!  Hailey gets it in milk form...)

Sour Cream Pound Cake (pg. 42):
1.5 cups flour
1/4 tsp. baking soda
1/8 tsp. salt
1/2 cup butter, softened
1 cup sugar
3 eggs, room temp. [tip to quickly bring the eggs to room temp. place them in lukewarm water for 10-15 min.]
2 tsp. vanilla
1/2 cup sour cream

1) Preheat oven to 350 degrees F
2) In a small bowl, combine the flour, baking soda, and salt and set aside.  Beat the butter and sugar until light and fluffy, about one minute.  Continue beating and add eggs one at a time.  Add the vanilla and sour cream.  Slowly add the flower mixture while beating, and beat just until combined.
3) Pour the batter into a well greased 8 or 9 inch loaf pan and bake for 50-60 min. or until a skewer comes out clean.  Cool for 10 min. and then remove from pan.  Serves 8-10

Loved this pound cake, great alternative to Angel Food cake, that will be a new staple for us



 

Strawberry Lime Shortcakes (pg. 232):

6 slices of Sour Cream Pound Cake (recipe says serves 6 but perhaps more...)

4 cups sliced fresh strawberries

1/2 cup granulated sugar

4 Tablespoons fresh-squeezed lime juice (about 2 limes)

3/4 cup toasted coconut perhaps a little less - seemed like a lot to me?!

[preheat oven to 375 F. Spread desired amt. of sweetened coconut onto a cookie sheet or other oven-safe dish.  If your coconut is unsweetened, you can toss it with a little powdered sugar first.  Place in the oven and cook for about 2-5 min. depending on how much you're doing.  It's important to stir often, about every 30 seconds, especially when it starts to brown.  The coconut will be dry and lightly browned.]



 

Coconut Whipped Cream

1 cup heavy cream

1/2 cup powdered sugar

2 tsp. coconut extract (would be really yum, didn't have so I just used 1 tsp. almond extract since I love it, and knew you couldn't go wrong....perhaps will try one day with the coconut extract)

1 tsp. vanilla

 

1) Mix sliced strawberries, sugar and lime juice.  Stir well and set aside.  Stir occasionally over about 15 min.  You want the sugar to dissolve and form a light syrup.

 

2) For the Coconut Whipped Cream, pour cream into a bowl and beat with an electric mixer for about one min. Slowly add powdered sugar and both extracts.  Continue beating until soft peaks form.

 

3) Slice cake and spoon a layer of strawberries and line syrup on top.  Top with a generous dollop of Coconut Whipped Cream and sprinkle with toasted coconut.

 

 Photo from the book, looks like they sliced their piece, and then cut in half to give it more umpf...

Matt's 2nd serving version... I didn't quite toast my coconut enough so it's hard to see, but still way good and nice addition, and I'm not even that big of a coconut fan~ Matt is trying to convert me.  I would have taken a picture of my 2 servings, but they were already in my stomach! 

yum yum - a new winner

 

Fresh Fruit Salad with Pomegranate Syrup

One of my top fruit salads, looks beautiful and tastes amazing!!   Found from a magazine over 5 years ago and love it still.

Makes 8 cups
Prep time: 20 min.
Cook 5 min.

1/3 cup pomegranate juice (often I find and sometimes I buy a frozen pomegrante/cranberry blend of
juice to make up)
1/4 cup sugar
1 teaspoon fresh grated orange zest
2 large navel oranges, sectioned
2 kiwis, peeled, halved and sliced
1 large banana, sliced
1 Granny Smith apple, cored and cut into 1/2 inch slices
1 Red Delicious apple, cored and cut into 1/2 inch slices
1 large pear, cored and cute into 1/2 inch slices
1/2 pineapple, peeled, cored and cubed
1/2 cup pomegranate seeds (optional)


1) Combine pomegranate juice and sugar in a medium saucepan; bring to a boil, stirring until sugar dissolves, about 5 min. Remove from heat and stir in orange zest.  Let cool to room temperature.

2) Combine oranges, kiwis, banana, apples, pear, pineapple, and pomegranate seeds in a bowl; pour syrup over fruit and toss to coat.

Per serving: 184 calorites, 0 fat, 1 g protein, 47 g carbs; 3 g fiber, 5 mg sodium, 0 mg cholesterol

Oranges

The best way to get kids to eat citrus.  Slice off the top and bottom of an orange, slice the peel off the sides and cut the orange in slices.  Dan and Stephen eat lots of oranges that way.  It is just a neat little trick.