Grasshopper Pie
Melted marshmallows make a decadent pie filling again! It’s a gorgeous pie perfect for any celebration.
EASILY DOUBLES
INGREDIENTS | SERVES 10
20 mint-flavored chocolate sandwich cookies, crushed
¼ cup butter, melted
2 cups mint chocolate chip ice cream
24 large marshmallows
2/3 cup whole milk
3 tablespoons crème de menthe liqueur
¼ teaspoon mint extract
1 cup heavy whipping cream
1 tablespoon powdered sugar
6 chocolate mint candies, chopped
Make It Healthy
Well, as healthy as this recipe can get! You can find nonalcoholic crème de menthe at the grocery store, or ask for it as a special order there or at the liquor store. If you can’t find it, substitute ¼ cup heavy cream with ¼ teaspoon peppermint extract and ½ teaspoon mint extract.
1. In medium bowl, combine crushed cookies with butter; mix well. Press into bottom and up sides of 9-inch pan. Freeze for 10 minutes.
2. Slightly soften the ice cream and spread in bottom of crushed cookie pie crust. Freeze while preparing filling.
3. In large microwave-safe bowl, combine marshmallows with milk. Microwave on 100% power for 2 minutes, then remove and stir. Continue microwaving for periods of 30 seconds until marshmallows are melted and mixture is smooth. Stir in crème de menthe and mint extract; set aside.
4. In small bowl, beat cream with powdered sugar until stiff peaks form. Fold into the marshmallow mixture and spoon on top of ice cream. Garnish with chopped candies and freeze 4–6 hours until solid.
Apple Oatmeal Crumb Pie
Yum. This recipe is like apple crisp in a pie crust. You could use toffee baking bits for the walnuts if you’d like.
INEXPENSIVE
INGREDIENTS | SERVES 8
2 tablespoons lemon juice
2 teaspoons vanilla
6 Granny Smith apples, peeled and thinly sliced
½ cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1/8 teaspoon cardamom
1 Make-Ahead Pie Crust (page 251), unpricked
1 cup flour
1 cup quick-cooking oatmeal
½ cup chopped walnuts
1 cup brown sugar
½ cup butter, melted
1. Preheat oven to 375°F. In small bowl, combine lemon juice and vanilla; mix well. Thinly slice the apples into a large bowl; as you work, sprinkle with the lemon juice mixture.
2. In same small bowl, combine ½ cup brown sugar, 2 tablespoons flour, cinnamon, and cardamom; mix well. Sprinkle over apples and toss to coat. Place apples in the unbaked Pie Crust.
3. In same large bowl, combine 1 cup flour, oatmeal, walnuts, and 1 cup brown sugar; mix well. Add melted butter and mix until crumbly. Sprinkle on top of pie.
4. Bake for 50–60 minutes, covering pie with a sheet of foil if it starts browning too quickly. Cool completely on wire rack before serving.
Cream-Filled Chocolate Cupcakes
It’s fun to bite into these cupcakes and discover the chocolate cream hidden inside. These cakes are perfect for any type of party, from kids to adult.
EASILY DOUBLES
INGREDIENTS | YIELDS 12 CUPCAKES
1-½ cups flour
2 tablespoons cornstarch
2 tablespoons cocoa
½ cup brown sugar
¼ cup sugar
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons butter, melted
1 cup buttermilk
1 (1-ounce) square unsweetened baking chocolate, melted
1 cup heavy whipping cream
¼ cup powdered sugar
2 tablespoons cocoa
1 teaspoon vanilla
½ recipe Decadent Chocolate Frosting (page 246)
Party Fun
Part of the fun of these cupcakes is making them. Prepare the cupcakes and the Frosting ahead of time. Make the cream filling when you want to assemble them, then make an assembly line with your guests.
1. Preheat oven to 350°F. Spray 12 muffin tins with nonstick baking spray containing flour; set aside.
2. In large bowl, combine flour, cornstarch, cocoa, brown sugar, sugar, baking soda, and salt and mix with wire whisk.
3. In small bowl, combine butter and buttermilk and mix well. Stir into flour mixture along with melted chocolate; beat until smooth. Spoon mixture into prepared muffin tins, filling each about ¾ full. Bake for 15–20 minutes until tops spring back when touched with finger. Remove from muffin tins and cool completely on wire rack.
4. In small bowl, beat cream with powdered sugar, cocoa, and vanilla until stiff peaks form. Cut a slice from the top of the cupcakes, and scoop out center of cake. Fill with cream, replace tops, and then frost with Frosting. Store in refrigerator.
Meringue-Topped Devil’s Food Cake
This super-moist and dark chocolate cake is topped with a brown sugar meringue that’s filled with dried fruit and nuts.
INEXPENSIVE
INGREDIENTS | SERVES 16
½ cup boiling water
½ cup cocoa
1½ teaspoons baking soda
2/3 cup butter, softened
1½ cups brown sugar, divided
1¼ cups granulated sugar, divided
1 egg
2 egg yolks
2¼ cups flour
¼ cup cornstarch
½ teaspoon salt
¾ cup buttermilk
2 teaspoons vanilla
2 egg whites
¼ teaspoon cream of tartar
1 teaspoon vanilla
½ cup chopped dried cranberries
¼ cup chopped pecans
1. Preheat oven to 350°F. Spray a 9″ × 13″ pan with nonstick baking spray containing flour. In small bowl, combine water, cocoa, and baking soda; mix well and set aside.
2. In large bowl, beat butter with 1 cup brown sugar and ¾ cup granulated sugar until fluffy. Add cocoa mixture and blend well. Then add egg and egg yolks and beat until smooth.
3. Sift together flour, cornstarch, and salt. Add alternately with buttermilk to creamed mixture, beginning and ending with dry ingredients, then beat in vanilla. Pour into prepared pan.
4. Bake cake for 35–40 minutes until cake springs back when touched lightly with finger but is still moist on top. While cake is in oven, prepare topping.
5. In small bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add cup granulated sugar, beating until stiff peaks form. Then beat in cup brown sugar. Beat in vanilla, then fold in cranberries and pecans.
6. When cake is done, remove from oven and immediately spread with meringue mixture. Return to oven and bake for 10–14 minutes longer until meringue is light brown. Cool completely on wire rack.
Marshmallow Cake
This unusual cake is velvety and light. The chocolate frosting is the perfect complement.
INEXPENSIVE
INGREDIENTS | SERVES 16
1¾ cups all-purpose flour
3 tablespoons cornstarch
1¾ cups sugar, divided
1 cup hot water
6 egg whites
1 teaspoon cream of tartar
¼ teaspoon salt
2 teaspoons baking powder
2 teaspoons vanilla
1 recipe Decadent Chocolate Frosting (page 246)
Party Fun
This reliable cake can be baked in many different shapes. Bake it in two 9-inch round cake pans for about 30–35 minutes, then fill and frost with your favorite frosting. Make cupcakes with it: you should get about 24 cupcakes. Offer several different frostings and make a cupcake bar. Or try a Bundt cake: bake for 45–55 minutes until golden brown.
1. Preheat oven to 350°F. Spray a 9″ × 13″ baking pan with nonstick baking spray containing flour and set aside.
2. Sift flour
and cornstarch into a medium bowl. Stir in 1 cup sugar. Stir in hot water and mix until smooth; set aside.
3. In large bowl, beat egg whites with cream of tartar and salt until soft peaks form. Gradually beat in remaining ¾ cup sugar along with baking powder and vanilla until stiff peaks form.
4. Stir a dollop of the egg white mixture into the flour mixture and stir to lighten. Fold flour mixture into egg white mixture.
5. Spoon into prepared pan. Bake for 40–50 minutes until cake starts to pull away from sides of pan. Cool completely on wire rack, then frost with Frosting.
Easy Paste Pastry
This unusual method of making a pie crust is foolproof. Be sure to cut the shortening into the flour until thoroughly blended.
EASY
INGREDIENTS | 2 PIE CRUSTS
2 cups flour
½ teaspoon salt
3 tablespoons water
1 tablespoon milk
½ cup solid shortening
3 tablespoons butter
1. Place flour and salt in a medium bowl and mix well. Remove 1/3 cup of this mixture to a small bowl and add water and milk; stir and set aside.
2. Cut shortening and butter into flour mixture in medium bowl until particles are the size of small peas. Add the flour
3. water mixture and stir vigorously with a fork until the dough comes together.
4. Divide dough in half and chill. Roll out each half for a 9-inch pie crust. Bake as directed in recipe, or for prebaked crust, bake at 400°F for 12–17 minutes until light golden brown.
CHAPTER 15
Sumptuous, Easy Desserts
Individual Cherry-Apple Trifles
Chocolate Ice Cream Cake
Frozen Yogurt Squares
Brownie Ice Cream Torte
Peach Torte
Angel Rum Sticks
Best Chocolate Fudge Sauce
Chocolate Caramel Rice Pudding
Curried Fruit Crisp
Pots de Crème
Frozen Fruitcake
Biscuit Tortoni
Apple Cashew Toffee Crisp
Apricot Alaska
Citrus Meringue Torte
Ice Cream Roll
Éclair Torte
Grapefruit Alaska
Chocolate Berry Cups
Chocolate Peanut Butter Tiramisu
Cherry Bonbons
Raspberry Mint Dessert
Individual Cherry-Apple Trifles
A slight apple flavor and lots of cherries make this easy recipe special. Save the rest of the cake to make Chocolate Peanut Butter Tiramisu (page 283).
EASILY DOUBLES
INGREDIENTS | SERVES 8
½ recipe Marshmallow Cake (page 265), unfrosted
½ cup brown sugar
2 tablespoons cornstarch
1 cup apple juice
½ cup water
½ cup cherry preserves
½ teaspoon grated lemon rind
4 cups pitted Bing cherries, cut in half
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla
1. Prepare Marshmallow Cake and let cool. Meanwhile, in large saucepan combine brown sugar, cornstarch, apple juice, water, and cherry preserves. Cook over medium heat, stirring frequently, until mixture comes to a boil and thickens.
2. Remove from heat and stir in lemon rind and cherries. Let cool. When ready to eat, whip cream with powdered sugar and vanilla until stiff peaks form.
3. Cut Cake into 8 pieces. Cut each piece in half crosswise. Place one cake bottom on each serving plate, cover with cherry sauce and top of cake; more cherry sauce and whipped cream. Serve immediately.
Chocolate Ice Cream Cake
This dessert resembles those expensive ice cream cakes you see in bakeries, but it’s much less expensive. And fun to make!
EASY
INGREDIENTS | SERVES 10–12
30 crumbled almond macaroons, divided
½ cup chopped toasted pecans
½ cup butter, melted
5 cups chocolate swirl ice cream
5 cups fudge brownie ice cream
1½ cups Best Chocolate Fudge Sauce (page 271), cooled
1. In large bowl, combine macaroons with pecans and butter; mix until coated. Press half of this mixture into the bottom of a 9-inch springform pan.
2. Soften ice cream slightly. Spread the chocolate swirl ice cream over the macaroons in an even layer. Top with remaining macaroon mixture.
3. Top with fudge brownie ice cream. Freeze for 1 hour. Then top with the Chocolate Sauce, spreading to coat. Sprinkle with crushed toffee bars. Freeze for 4–6 hours before serving.
Frozen Yogurt Squares
Strawberries and chocolate are made for each other. This easy recipe is light and refreshing.
INEXPENSIVE
INGREDIENTS | SERVES 16
24 filled chocolate cookies, crushed
½ cup ground walnuts
½ cup butter, melted
2 cups strawberry yogurt
1 cup frozen strawberries, thawed
½ cup strawberry preserves
1 (16-ounce) container frozen whipped topping, thawed
2 cups Best Chocolate Fudge Sauce (page 271)
1. In medium bowl, combine cookies, walnuts, and butter; mix until combined. Press into bottom of 13″ × 9″ pan and set aside.
2. In food processor or blender, combine 1 cup yogurt with the strawberries and process or blend until combined. Pour into large bowl. Stir in remaining yogurt and preserves, then fold in the whipped topping.
3. Pour mixture over crust and freeze for 2 hours until firm. Pour Chocolate Sauce over and freeze for 2–4 hours until firm. Cut into squares to serve.
Brownie Ice Cream Torte
This elegant torte is very easy to make; it’s a good recipe to assign to non-cooks. Tell them they can use any chocolate fudge ice cream topping in place of the Fudge Sauce.
EASY
INGREDIENTS | SERVES 16
1 recipe Best Brownies (page 235), unfrosted
1 recipe Best Chocolate Fudge Sauce (page 271)
2 cups vanilla ice cream
2 cups chocolate swirl ice cream
2 cups fudge brownie ice cream
1. Spray 9″ × 13″ glass baking dish with nonstick cooking spray; set aside. Cut Brownies into 2-inch squares and, in two batches, pulse in a food processor until crumbly.
2. Press half of Brownie crumbs into the glass baking dish. Drizzle with half of the Fudge sauce, then top with scoops of vanilla, chocolate swirl, and fudge brownie ice cream. Gently press ice cream into an even layer.
3. Drizzle with remaining Fudge sauce, then with remaining Brownie crumbs; press into an even layer.
4. Cover and freeze until firm, about 3–4 hours. To serve, let stand at room temperature for 10 minutes, then cut into squares.
Peach Torte
The base of meringue that is made with saltine crackers plays into the sweet/salty combination that is so popular in desserts now. The peaches are the perfect addition.
EASY
INGREDIENTS | SERVES 8
3 egg whites
½ teaspoon cream of tartar
½ teaspoon salt 1 cup sugar
1 tablespoon lemon juice
12 saltine crackers, crushed
2 teaspoons vanilla
2/3 cup chopped almonds
4 peaches, peeled and sliced
2 tablespoons lemon juice
1 cup heavy whipping cream
2 tablespoons brown sugar
1. Preheat oven to 350°F. Spray a 9-inch pie plate with nonstick baking spray containing flour and set aside. In large bowl, beat egg whites with cream of tartar and salt until soft peaks form. Gradually beat in sugar and lemon juice until stiff peaks form.
2. Fold in cracker crumbs, vanilla, and almonds until combined. Spread into prepared pie plate. Bake for 25–30 minutes o
r until mixture is light golden brown. Cool completely.
3. When ready to eat, combine peaches with lemon juice; fill pie. In small bowl, beat cream with brown sugar until stiff peaks form. Pile on top of peaches, then slice to serve.
Angel Rum Sticks
This unusual recipe is a great way to use up leftover angel food cake, or to fancy-up a store-bought cake.
INEXPENSIVE
INGREDIENTS | SERVES 14
1 loaf purchased angel food cake
½ cup butter
3 cups powdered sugar
¼ cup light cream
½ cup rum