Bailey’s Chocolate Mousse

Bailey’s Chocolate Mousse
Bailey’s Chocolate Mousse

16 ounces semisweet chocolate
4 ounces unsweetened chocolate
1/2 cup Baileys Irish Cream
1/2 cup heavy cream
4 tablespoons brewed espresso or 4 tablespoons coffee

Sugar syrup
2 tablespoons sugar
4 tablespoons water
1/2 cup egg white (about 4 eggs)
1 quart heavy cream
3/4 cup sugar

Melt chocolate, Irish cream and espresso over low heat.

In separate pan, simmer sugar and water until temperature on a candy thermometer reaches 224 to 230°F., soft ball stage. (Remove from heat at 224°F; mixture will begin to caramelize at 232°F.).

Whip egg whites until stiff and glossy. Add sugar syrup to whites and continue to whip about 8 minutes until eggs have increased in volume and mixture has cooled; fold into chocolate mixture.

Whip heavy cream and sugar until stiff peaks form. Mix with chocolate mixture/eggs/sugar syrup mixture.

Pour mousse into molds or serving dish. Allow to set in fridge. Garnish with chocolate shavings and fresh seasonal berries.

Serves 8 – 10

Apple Raisin Bread Pudding

Apple Raisin Bread Pudding
Apple Raisin Bread Pudding

4 cups “lite” white bread cubes (about 6 slices)
1 medium apple, chopped
1 cup raisins
2 large eggs
12 ounces non-fat evaporated skimmed milk
1/2 cup apple juice
1/4 cup Splenda
1 1/2 teaspoons cinnamon
Cooking spray

Preheat oven to 350°. Spray an 11×7 inch baking dish with cooking spray.

Combine bread cubes, apple, and raisins.

Beat eggs in a medium bowl. Stir in evaporated milk, apple juice, Splenda, and cinnamon; mix well.

Pour egg mixture over bread mixture, pressing bread into egg mixture.

Let stand for 10 minutes. Pour into baking dish.

Bake at 350° for 40-45 minutes, or until set and apples tender.

Total time: 1 hr
Preparation time: 20 minutes

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts
Servings per Recipe: 12
Per Serving (excluding unknown items): 123 Calories; 2g Fat (10.9% calories from fat); 5g Protein; 23g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 132mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 0 Fat.

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Fried Ice Cream

Fried Ice Cream
Fried Ice Cream

Also known as Chi Chi’s Fried Ice Cream

1 pint vanilla ice cream (or your choice)
2 eggs — divided, beaten
1/2 teaspoon vanilla — divided
2 1/2 cups sweetened corn flakes — crushed
1/2 teaspoon ground cinnamon
Cooking oil — for deep fat frying

Place 4 scoops (about 1/2 cup each) of ice cream in separate plastic bags. Freeze for 1 hour or until very firm.

In a small mixing bowl stir together 1 egg and 1/4 teaspoon vanilla.

In a shallow bowl carefully stir together cornflakes and cinnamon.

Dip each frozen ice cream ball into the egg mixture then roll it in cereal mixture. Return coated ice cream balls to the freezer, for one hour, or until firm. Reserve remaining cereal mixture.

In a small mixing bowl stir together the remaining egg, and vanilla.

Remove coated ice cream balls from the freezer. Dip ice cream balls into egg mixture, again, and then roll them in the remaining cereal mixture. Cover and freeze for several hours or until firm.

In a deep fat fryer or heavy saucepan, fry frozen coated ice cream balls, 1 or 2 at a time, in deep hot oil (375 degrees) for 15 seconds, or until golden brown. Drain on paper towels.

Serve with melted chocolate, honey, plain or with fried white tortillas dipped in cinnamon sugar.

This recipe yields 4 servings.

Autumn Fruits with Cinnamon Custard

Autumn Fruits with Cinnamon Custard
Autumn Fruits with Cinnamon Custard

2/3 cup white vermouth, apple cider, or apple juice
6 Seckel or Forelle pears, quartered lengthwise*
6 lady apples, halved crosswise*
3 whole star anise
3 tablespoons sugar
1 recipe Cinnamon Custard (below)

In a large skillet cook vermouth or apple cider over low heat just to boiling. Carefully add pears, apples, and star anise to the hot liquid. Sprinkle sugar over fruit. Cook fruit mixture, covered, for 5 minutes or until the fruit is just tender.

To serve, using a slotted spoon carefully transfer the cooked fruit to individual dessert bowls. Discard poaching liquid. Drizzle fruit with Cinnamon Custard.

*Note: Core fruit, if desired.

Makes 6 servings.

Cinnamon Custard:
1 egg; beaten
2/3 cup milk
4 teaspoons sugar
1/2 teaspoon vanilla
dash of ground cinnamon

In a small, heavy-bottomed saucepan combine egg, milk, and sugar. Cook and stir over medium heat until mixture just coats the back of a spoon; stir in vanilla and cinnamon.

Remove custard from heat. Place saucepan in a bowl of ice water for approximately 10 minutes to stop cooking process.

Serve immediately or cover and chill up to 24 hours.

Bring just to room temperature to serve.

Apple Crisp

Apple Crisp
Apple Crisp

4 cups sliced apples
1/4 cup water
1 teaspoon cinnamon
1 cup sugar
3/4 cup flour
1/ 3 cup soft butter

Preheat the oven to 350ºF Spread the sliced apples in the bottom of an ungreased 8” x 8” pan

Combine the water and cinnamon in a bowl and then sprinkle that over the apples.

Work sugar, flour, and soft butter together until it is crumbly Spread the mixture over the apples evenly. Sprinkle more cinnamon on top of the mixture according to your preference.

Bake uncovered for approximately 40 minutes.

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Bread Pudding

Bread Pudding
Bread Pudding

12 slices stale or lightly toasted bread, diced
3 cups light cream
3 egg yolks, well beaten
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup peach preserves
1/2 cup seedless raisins
Hard Sauce, recipe follows

Preheat oven to 350°. Place bread in a buttered 13x9x2-inch baking dish.

Next, blend together cream, egg yolks, sugar, salt, vanilla, cinnamon and nutmeg. Add preserves and raisins; beat well and pour over the bread. Stir gently with a fork until the ingredients are well blended.

Place dish in a pan containing 1 inch of hot water and bake for 45 minutes or until almost set in the center.

Makes 8 to 10 servings. Serve with Hard Sauce.

Hard Sauce:
1 cup confectioners’ sugar
4 tablespoons butter
1/8 teaspoon salt
2 tablespoons brandy
1/4 cup cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice

Sift confectioners’ sugar into a small bowl.

In a medium bowl, beat butter until soft. Gradually add the sugar and beat until well blended and fluffy. Add remaining ingredients and beat until smooth. When sauce is very smooth, refrigerate and chill thoroughly before serving.

Makes 1 1/2 cups.

Apple Walnut Strudel

Apple Walnut Strudel
Apple Walnut Strudel

5 Granny Smith or Pippin apples, peeled, cored and sliced
4 ounces butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
2 teaspoons lemon zest
1/2 cup raisins
1 tablespoon apple juice or water
1/2 cup walnuts, chopped
2 8 x 12-inch puff pastry dough sheets
egg wash, 1 beaten egg with 1 ounce water

In a large saute pan, melt butter over medium heat. Add sugars, lemon zest, raisins and cinnamon mixing well. Add apple juice or water. This mixture will begin to caramelize to form a glaze.

Place sliced apples in a mixing bowl. Pour warm glaze over apples and mix well to coat evenly. Place puff pastry dough sheets on floured work surface. Brush with egg wash.

Portion glazed apples lengthwise down the center of the dough sheets. Sprinkle generously with walnuts and streusel. Fold over one side of the pastry to cover apples then fold over the other side to encase the mixture. Fold under edges to seal.

Carefully turn over filled pastry and place on baking sheet. Brush with egg wash and sprinkle with additional streusel.

Bake in preheated oven at 400° for 15 to 20 minutes or until golden brown. Cool slightly and dust with confectioners’ sugar. Slice with a serrated knife.

Makes 2 strudels, 14 to 16 servings.

Apple Crisp for Two

Apple Crisp for Two
Apple Crisp for Two

2 apples, cored, peeled and thinly sliced
2 tablespoons all-purpose flour, divided
1 teaspoon sugar
Pinch of ground cinnamon
2 tablespoons quick-cooking rolled oats
2 tablespoons brown sugar
2 tablespoons butter
cooking spray

Preheat oven to 400°F. Coat a 2-cup microwave-safe baking dish with cooking spray.

In a medium bowl, combine apples, 1-teaspoon flour, sugar, and cinnamon; mix well. Spoon into baking dish and cover with wax paper. Microwave on high power 3 to 4 minutes, or until apples are soft.

Meanwhile, in a small bowl, combine remaining flour with oats and brown sugar; mix well. With a fork, blend in butter until crumbly; sprinkle mixture over apples.

Bake 15 to 20 minutes, or until golden and bubbly. Serve warm.

Cinnamon Apple Brunch Bake

Cinnamon Apple Brunch Bake
Cinnamon Apple Brunch Bake

3 tablespoons butter
1/2 cup brown sugar
1 (21 oz) can apple pie filling
2 teaspoons cinnamon
1 1/2 teaspoons vanilla
1 can refrigerated biscuits
1/2 cup chopped nuts

In saucepan, melt butter, stir in brown sugar, apple pie filling, cinnamon and vanilla. Spread half of apple mixture in 2 qt. shallow baking dish.

Separate biscuits, cut each into quarters. Arrange pieces points up over mixture. Spoon remaining mixture over biscuits sprinkle with nuts.

Bake at 350° for 35-40 minutes. Let stand 5 minutes.

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Orange and Figs In Spiced Red Wine with Cardamom

Oranges and Figs in Spiced Red Wine
Oranges and Figs

2 cups red wine
1 cup sugar

Tied in cheesecloth:
1 piece cinnamon stick, 1″ long
4 star anise
4 cardamom pods
2 whole cloves
6 large navel oranges, peeled, pith removed and halved lengthwise
12 dried figs, halved
1/3 cup walnuts, hazelnuts or pistachios, chopped

Combine the wine, sugar and bouquet garni in a saucepan large enough to contain the oranges and figs in a single layer. Bring to a simmer, covered, over moderate heat. Add the figs and simmer for 5 minutes. Add the oranges and turn them for 3 to 4 minutes, turning them so they cook evenly. Turn the heat off and let the oranges and figs cool in the syrup. Remove fruit to a serving bowl. Reduce the syrup by half and let cool. Discard bouquet garni and spoon syrup over figs and oranges. Garnish with walnuts or pistachios if you wish.

Yields 6 servings.

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