Category Archives: Desserts

Plum Upside Down Cakes with Mascarpone Cream

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Plum Upside Down Cakes with Mascarpone Cream
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Ingredients
  1. 1/2 cup butter
  2. 3/4 cup packed brown sugar
  3. 6 medium-sized ripe, firm red plums, pitted and thinly sliced
  4. 1/2 cup milk
  5. 1 Tbsp. fresh lemon juice
  6. 1 1/2 cups flour
  7. 1 tsp. baking powder
  8. 1/4 tsp. baking soda
  9. 1/2 tsp. cinnamon
  10. 1/4 tsp. salt
  11. 1/2 cup butter
  12. 1 cup sugar
  13. grated zest of 1 orange
  14. 2 large eggs
  15. 2 tsp. vanilla
Mascarpone Cream
  1. 1 cup whipping cream
  2. 6 Tbsp. Mascarpone Cheese (Italian cream cheese)
  3. 2 tsp. sugar
  4. 1/4 tsp. vanilla
Instructions
  1. To make cakes: Butter 8, 8 oz. (250 ml) ramekins. Preheat oven to 350 F. In a medium saucepan over medium heat, combine butter with brown sugar, whisking until smooth and combined. Immediately pour into buttered ramekins, dividing evenly. Arrange a layer of plum slices in each ramekin, over-lapping slightly. In a small bowl, combine milk and lemon juice (don’t worry – it curdles). In another bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Using a mixer, cream butter with sugar and orange zest. Add eggs and vanilla, mix well. Add dry ingredients alternately with milk mixture, mixing just to combine. Divide batter among ramekins. Place on a rimmed baking sheet and bake until cakes are firm to the touch and juices are bubbling, 35 – 40 minutes. Cool on a rack. Before serving, heat oven to 350 F. Set ramekins on a baking sheet and heat until just warmed, about 5 minutes. Run a small knife around the inside edge of each ramekin and invert onto a plate. Top with a dollop of Mascarpone cream. Serves 8.
  2. To make Mascarpone Cream: Beat all ingredients in a small bowl until peaks form.
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Toffee Crunch Ice-Cream Cake

This is an excellent summer dessert.

Toffee Crunch Ice-Cream Cake
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Ingredients
  1. 1 1/4 cups crushed chocolate wafers
  2. 1/3 cup butter
  3. 2 qts. (2 L.) vanilla (or coffee) ice cream, softened
  4. 4 – 8 oz. skor chocolate bars, crushed
  5. 1 1/4 cups unsalted peanuts, coarsely chopped
Toffee sauce
  1. 1/2 cup butter
  2. 1 cup packed brown sugar
  3. 1/2 cup (125 ml) half & half cream
  4. 1 tsp. vanilla
Instructions
  1. To make cake: Grease a 9″x13″ pan or a 10″ springform pan. Combine wafer crumbs and butter and press into bottom of pan. Place in freezer for 15 minutes. Spread half of the ice cream over crust. Sprinkle with crushed skor bars and press into ice cream layer. Carefully spread remaining ice cream over crumbs. Sprinkle with peanuts and freeze for 2-3 hours. To make sauce: In a small saucepan, melt butter over low heat. Stir in brown sugar and cream. Cook and stir constantly over low heat until sugar has dissolved. Remove from heat ahd add vanilla. To serve: Remove cake from pan and cut into slices. Pour warm or cold toffee sauce over each serving.
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The problem with the gene pool is that there is no lifeguard.

Chilled Lemon Souffle

This simple citrus soufflé is a refreshing finale for a big dinner. Serves 6-8.

Chilled Lemon Souffle
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Ingredients
  1. 1 Tbsp. unflavored gelatin (1 pkg.) 15mL
  2. 1/4 cup cold water 60mL
  3. 4 eggs, separated
  4. 1 cup sugar 250 mL
  5. 1/2 cup fresh lemon juice 125mL
  6. 1 1/2 Tbsp. grated lemon zest 22mL
  7. 1 cup whipping cream 250mL
Instructions
  1. Place gelatin in water and set aside to soften. In a heavy saucepan, over low heat, whisk the egg yolks until smooth. Whisk in the sugar, lemon juice and zest. Cook, stirring, until slightly thickened, about 10 minutes. Stir in softened gelatin and cook until dissolved, 1-2 minutes. Pour into large mixing bowl and allow to cool. Whip cream until soft peaks form, do not overbeat. Fold whipped cream into chilled lemon mixture until blended. Beat egg whites until stiff but not dry. Fold into lemon-cream mixture. Spoon mixture into a glass dish and refrigerate until set – about 2 hours.
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Bread and Butter Pudding with Rhubarb Coulis

Bread and Butter Pudding with Rhubarb Coulis
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Ingredients
Custard
  1. 1 cup evaporated milk
  2. 1 cup whipping cream
  3. 1 Tbsp. vanilla
  4. 2 eggs
  5. 1/2 cup sugar
  6. pinch salt
Pudding
  1. 4 large slices French bread or enough bread to fill 8″x8″ baking dish
  2. butter
  3. cinnamon
Rhubarb Coulis
  1. 2 cups chopped rhubarb (frozen is fine)
  2. 1/2 cup sugar
  3. 1/4 cup water
  4. juice of 1/2 lemon
Instructions
  1. To prepare custard, combine evaporated milk, whipping cream and vanilla in saucepan and heat to a boil. Whisk eggs, sugar and salt together and add to boiling milk. Strain through sieve. Butter an 8″x8″ baking dish. Butter bread and cut into 1″ pieces. Fill the dish with bread and generously dust with cinnamon. Pour custard over bread, ensuring all pieces underneath become moist. Soak for 30 minutes. Place dish in pan of hot water 2″ deep. Bake at 350 F for 35-40 minutes, or until custard is set and pudding is golden brown.
  2. To make coulis, combine rhubarb, sugar, water and lemon juice in saucepan. Simmer until rhubarb is tender, then puree in blender.
  3. Spoon warm pudding onto individual plates and top with Rhubarb Coulis.
  4. The amount of sleep required by the average person is about 10 minutes more.
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Instructions
  1. To prepare custard, combine evaporated milk, whipping cream and vanilla in saucepan and heat to a boil. Whisk eggs, sugar and salt together and add to boiling milk. Strain through sieve. Butter an 8″x8″ baking dish. Butter bread and cut into 1″ pieces. Fill the dish with bread and generously dust with cinnamon. Pour custard over bread, ensuring all pieces underneath become moist. Soak for 30 minutes. Place dish in pan of hot water 2″ deep. Bake at 350 F for 35-40 minutes, or until custard is set and pudding is golden brown.
  2. To make coulis, combine rhubarb, sugar, water and lemon juice in saucepan. Simmer until rhubarb is tender, then puree in blender.
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The amount of sleep required by the average person is about 10 minutes more.

Chocolate Roll with Two Sauces

mmmmmm……..

Chocolate Roll with Two Sauces
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Ingredients
Roll
  1. 5 eggs
  2. 1/2 tsp. cream of tartar 2 mL
  3. 1 cup sugar (divided) 250 mL
  4. 1/4 cup flour 60 mL
  5. 3 Tbsp. cocoa powder 45 mL
  6. 1 tsp. vanilla 5 mL
  7. 2 cups whipping cream, whipped 500 mL
  8. icing sugar
Foamy Butter Sauce
  1. 1/2 cup butter 125 mL
  2. 1 egg
  3. 1 cup icing sugar 250 mL
Fudge Sauce
  1. 1 Tbsp. butter 15 mL
  2. 1 square unsweetened chocolate 30 g
  3. 1/3 cup boiling water 75 mL
  4. 1 cup sugar 250 mL
  5. 2 Tbsp. corn syrup 30 mL
  6. 1/2 tsp. vanilla 2 mL
Instructions
  1. Roll: Separate the eggs. Beat whites with cream of tartar until stiff. Gradually beat in 1/2 cup (125 mL) sugar. Set aside. Sift together remaining 1/2 cup (125 mL) sugar, flour and cocoa powder. Beat yolks until thick. Fold flour mixture into yolks and add vanilla. This will be very stiff. Carefully fold yolk mixture into beaten whites. Preheat oven to 325 F (160 deg.C). Line a 10″ x 15″ (25 x 38 cm) edged cookie sheet with waxed paper, leaving an overlapping edge. Grease and flour paper. Spread batter evenly on paper. Bake for 20 minutes. Place on a rack and cool for 5 minutes. Place a clean tea towel on counter, generously sprinkle with icing sugar and turn cake onto towel. Carefully peel waxed paper off the top. Cut off any dried edges. Roll up cake and towel together, beginning at short end. Cool completely – no more than a half an hour. Unwrap roll and spread whipped cream over surface. Roll up cake again but this time – leave out the towel! Sprinkle with icing sugar. Serve with fudge sauce or foamy butter sauce.
  2. Serves 8.
Foamy Butter Sauce
  1. Combine all ingredients in top of double boiler. Cook, stirring, until it forms a smooth sauce. Serve warm over chocolate roll.
Fudge Sauce
  1. Melt butter and chocolate in medium saucepan. Add boiling water and bring to a boil. Add sugar and syrup. Bring to boil again and stir for 5 minutes. Stir in vanilla. Serve just warm over chocolate roll.
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Whipped Shortbread

These melt in your mouth! The secret is in the beating.

Whipped Shortbread
Whipped Shortbread
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Ingredients
  1. 1 cup butter (do not use margarine)
  2. 1/2 cup icing sugar (powdered sugar)
  3. 1 1/2 cups flour
Instructions
  1. Cream butter and sugar. Add flour and beat for 10 minutes. Drop from small spoon onto cookie sheet. Decorate with maraschino cherry pieces if you wish. Bake at 350 F. for about 10-12 minutes, until bottoms are lightly browned. makes about 3 dozen small cookies.
  2. This recipe doubles well.
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 242), The Best of Bridge (Page: 146)
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Eagles may soar, but weasels don’t get sucked into jet engines.

Berry Topped Chocolate Torte

A very showy and easy way to celebrate fresh raspberries. We like to “demo” this recipe in front of live audiences -it always works and we get rave reviews!

Berry Topped Chocolate Torte
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Ingredients
  1. 2/3 cup ground almonds
  2. 3 Tbsp. flour
  3. pinch of salt
  4. 3/4 cup butter
  5. 1/3 cup cocoa powder
  6. 1/2 cup sugar
  7. 3 eggs, separated
  8. 1/2 cup sugar
  9. 3 Tbsp. Grand Marnier liqueur or orange juice
  10. 1 cup whipping cream
  11. 1 Tbsp. Grand Marnier liqueur
  12. 2 cups raspberries
  13. good quality chocolate bar to make chocolate curls
Instructions
  1. Grease a 9″ springform pan and line with parchment paper. In a small bowl, combine almonds, flour and salt. Set aside.
  2. Melt butter in saucepan and stir in cocoa and sugar.
  3. In a large bowl, beat egg yolks until thick; gradually blend in cocoa mixture. Stir in almond mixture.
  4. In separate bowl, beat egg whites until stiff. Gradually add sugar. Fold whites into chocolate mixture. Pour into prepared pan and bake at 375 F. for 25 or 30 minutes, until toothpick comes out clean. Let cool in pan for 10 minutes. Run a knife around edge of torte and remove sides of springform pan. Gently peel off parchment paper.
  5. (The torte will fall in middle, but don’t worry, you can fill it with whipped cream!)
  6. Drizzle 3 Tbsp. Grand Marnier over cake. Cool completely and wrap with plastic wrap. This can be stored in refrigerator for two days.
  7. Whip cream and fold in Grand Marnier. Spread on torte and decorate with berries and chocolate curls.
Notes
  1. To make chocolate curls: Shave room temperature chocolate bar with a vegetable peeler directly onto the cake. Be sure to scatter some on the plate for a “chefly” look!!
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Pineapple, Rhubarb, Watermelon and Mango Sorbets

Sorbet is so simple to make – and the flavour is amazing. Your family and friends won’t believe you did it!

 

Pineapple, Rhubarb, Watermelon and Mango Sorbets
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Ingredients
Simple Syrup
  1. 1 1/2 cups water
  2. 1 1/2 cups berry sugar
Pineapple Sorbet
  1. 1 large whole pineapple, peeled and cored
  2. 2 cups simple syrup
  3. 2 Tbsp. freshly squeezed lemon juice
Rhubarb Sorbet
  1. 5 cups diced rhubarb
  2. 1 1/4 cups simple syrup
  3. 2 Tbsp. freshly squeezed lemon juice
Watermelon Sorbet
  1. 1/4 medium-sized watermelon, skin and seeds removed
  2. 1 cup simple syrup
  3. 3 Tbsp. freshly squeezed lemon juice
Mango Sorbet
  1. 3 ripe mangoes, peeled
  2. 1/2 cup simple syrup
  3. 2 Tbsp. freshly squeezed lemon juice
Instructions
To make Simple Syrup
  1. In a small saucepan bring water and sugar to a boil. Simmer until sugar has dissolved. Yields 2 1/2 cups.
PINEAPPLE SORBET
  1. Cut pineapple into chunks and puree in food processor. Mix 2 1/2 cups pureed pulp with simple syrup and lemon juice. Strain through sieve. Freeze in a 9″x13″ glass baking dish or an ice cream maker. When solid, break into pieces and pulse in chilled food processor until smooth. Store in plastic container in freezer for up to 2 weeks.
RHUBARB SORBET
  1. Puree rhubarb in food processor. Strain through sieve or cheesecloth, pressing to extract all of the juice. Discard pulp. Mix juice together with simple syrup and lemon juice and freeze in a 9″x13″ glass baking dish or an ice cream maker. Process as for Pineapple Sorbet.
WATERMELON SORBET
  1. Cut watermelon in pieces and puree in food processor. Mix 3 cups of puree with simple syrup and lemon juice. Freeze in a 9″x13″ glass baking dish or an ice cream maker. Process as for Pineapple Sorbet.
MANGO SORBET
  1. Cut mango pulp from pit and puree in food processor. Mix 1 3/4 cups mango puree with simple syrup and lemon juice. Strain through sieve. Freeze in 9″x13″ glass baking dish or an ice cream maker. Process as for Pineapple Sorbet
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