(ARA) – Want to take an impressive birthday dessert to your next
birthday party? Chocolate is a contender but, combine chocolate and
hazelnuts and you have a champion. Elegant and delicious Hazelnut Butter Cups will
dazzle the crowd.
CHOCOLATE RAPTURE CAKE
Oven temperature 350g/
Baking time 25 - 30 minutes
Sift: 1 3/4 cups sifted cake flour
1 1/2 cups sugar
3/4 teaspoon salt
1/2 teaspoon baking powder
3/4 teaspoon soda
Combine in mixing bowl
Add 1/2 cup shortening
3 ounces melted chocolate
1 cup buttermilk or sour milk
1 teaspoon vanilla
Beat 2 min by hand or on mixer low speed.
Scrape bowl and spoon or beater.
Add 2 unbeaten eggs.
Beat same as above.
Stir in 1 cup cut-fine coconut
Pour into 2 round 9" layer pans that have been sprayed with Pam. Bake until
tests done. Cool and remove from pans. Frost with
Tawny Satin Frosting.
TAWNY SATIN FROSTING
Mix thoroughly in top of double
boiler 2 unbeaten egg whites, 1 cup granulated sugar, 1/2 cup brown sugar
firmly packed, 4 tablespoons water, 3 tablespoon dark corn syrup, 1/4
teaspoon cream of tartar, and 1/8 teaspoon salt. Set over rapidly boiling
water and beat constantly with rotary egg beater until mixture will hold a
peak (7 min.). Remove from hot water, add 1 teaspoon vanilla, and beat until
cool and thick enough to spread. Yield: frosting for tops and sides of two
9" layers.
How to tell when a cake is done.
Before removing the cake from the oven, test it
for doneness by touching the top of the cake in the center lightly with
finger. If the cake springs back leaving no impression, the cake is done.
Also, insert a toothpick or wire cake tester in the center, and if it comes
out clean the cake is done. If any dough adheres to the tester, longer
baking is needed.
Car of cake after baking.
When the cake has finished baking, remove it
from the oven and put it on a wire cake rack , in the pan, this permits
circulation of air around it and insures even cooling. Let it stand 10 - 15
min. then gently loosen the cake from the sides of the pan with a spatula or
knife, working carefully to avoid breaking edge. Place another rack on top
of the pan, turn over and lift off the pan. Then turn cake right side up on
rack to finish cooling. When the cake is thoroughly cold, it is ready to be
frosted.
CHOCOLATE CHIP CHEESE BALL
1 package (8 oz) cream cheese, softened
½ cup butter softened, no substitutes
¼ teaspoon vanilla extract
¾ cup powered sugar
2 Tablespoons brown sugar
¾ cup finely chopped pecans
¾ cup mini chocolate chips
Graham crackers or sticks
In bowl, beat cream cheese, butter and
vanilla until fluffy. Add sugars, beat until just combined. Stir in
chocolate chips. Cover and refrigerate for 2 hours. Place mixture on
large piece of plastic wrap, shape into a ball. Refrigerate at least 1
hour. Just before serving, roll in pecans. Serve with Graham crackers
or sticks.
CHOCOLATE RASPBERRY
CHEESECAKE
Ingredients:
• 1 9-inch Keeblers® Hershey's® Chocolate pie crust
• 10 oz. Cream Cheese
• 4 Tbsp. Sour Cream
• 4 oz. Thawed Whipped Topping
• 1/2 pkg. of Frozen Raspberries
• 1 pkg. Ripe Red Raspberry Fruit Dip
• 1 Hershey's® Bar
Directions:
This is oh so good! It tastes better after it has set for a few hours.
Spread the 1/2 package of raspberries in bottom of pie crust. Include the
raspberry juice from the package. In a large mixing bowl, beat cream cheese,
sour cream and raspberry fruit dip package until fluffy. Beat in thawed
whipped topping. Pour over raspberries. Shave the Hershey bar into curls
over the top. Refrigerate for several hours.
This has a sweet and tart taste. They complement each other. It is very
good.
Looking for easy gift ideas for friends, neighbors and co-workers? A selection of
Hazelnut Butter Cups in dark and white chocolate is sure to be a hit. They look great in a
clear cellophane bag tied with a festive ribbon. They also make excellent hostess gifts! Here are some easy-to-follow recipe ideas:
* Crunchy Hazelnut Butter
Cup
Hazelnut Butter Cups will make it seem as though you
have been toiling in the kitchen for days, but they are actually simple
to create. All it takes is a little patience to make this delightful
hazelnut treat. Beautifully wrapped in alluring chocolate, these treats
can be topped with a touch of edible gold dust to complete the package!
These are sure to be the star dessert at your next gathering.
Ingredients:
2 cups hazelnuts, blanched, toasted
and chopped
1/3 cup hazelnut liqueur
16 ounces (16 squares)
Semisweet or white baking chocolate, coarsely chopped, divided
3/4
stick paraffin wax, shaved, divided into 1/2-stick and 1/4-stick
portions
2 tablespoons cornstarch, divided
2 tablespoons
confectioner’s sugar
1/4 teaspoon salt
1 teaspoon vegetable oil
Preheat oven to 325 degrees F. Stir hazelnuts and liqueur together in
medium bowl. Spread onto parchment or foil-lined baking sheet. Bake at
325 degrees F for 15 to 20 minutes until nuts are dry and toasted,
stirring occasionally. Cool.
Place 10 squares of chocolate and 1/2
stick shaved wax in a microwave-safe bowl.
Microwave on high 1 to 1
1/2 minutes, stirring every 20 seconds, until most of chocolate is
melted. Do not overheat; chocolate lumps will melt when stirred.
Place 1 teaspoon melted chocolate in paper candy cup. Spread chocolate
on inside of cup with butter knife, working on 1 cup at a time. Set in
cool area until firm, 1 to 2 hours.
Place hazelnuts and 1 tablespoon cornstarch in food processor.
Process to fine texture (meal), scraping occasionally. Remove 3/4 cup to
medium bowl.
Add remaining tablespoon cornstarch, confectioner’s
sugar, salt and oil to mixture in food processor. Process 5 to 8 minutes
until mixture becomes shiny, liquid paste, scraping occasionally. Add to
bowl of reserved hazelnut meal; stir until blended.
Press 1 teaspoon
hazelnut mixture into chocolate coated cup, forming flat top. Place
remaining 6 ounces of chocolate and 1/4 bar shaved wax in microwave-safe
bowl. Microwave on high 1 to 1 1/2 minutes, stirring every 20 seconds,
until just melted.
Spread melted chocolate over hazelnut filling to
edge of cup, working 1 cup at a time. Garnish tops with whole hazelnuts,
chopped nuts or chocolate drizzle. Set in cool area until firm, 1 to 2
hours. Makes about 3 dozen.
* Sherry Cherry Hazelnut Cups
Prepare as directed above,
except substitute cream sherry for hazelnut liqueur and increase
confectioner’s sugar to 1/4 cup. Stir in 1/4 cup dried, diced cherries
and 3 tablespoons cream sherry.
* Berry Chocolate Hazelnut Cups
Prepare as directed above,
except substitute berry flavored liqueur for hazelnut liqueur, increase
confectioner’s sugar to 1/3 cup and do not add cornstarch. Stir in 1/2
cup cocoa. To keep things interesting, try arranging dark, milk, and
white chocolate cups on a tray, and vary the toppings a bit. Put whole
hazelnuts on some, chopped hazelnuts on others, or use drizzle of
chocolate. Don’t limit your creativity -- the combinations are endless,
like a semi-sweet chocolate bottom, Frangelico crisp inside and white
chocolate top. If you plan to give them as gifts, you can add variety to
the gift bag with the addition of Hazelnut Cappuccino Cookies.
Recipes for these and other
hazelnut treats can be found at www.hazelnutcouncil.org.
Courtesy of ARA Content
RASPBERRY KRISPIES
Ingredients:
• 6 tbsp. butter
• 1 pkt. Ripe Red Raspberry Fruit Dip
• 10 oz. bag miniature marshmallows
• 6 cups Rice Krispies
Directions: Melt 6 tablespoons of butter in large pan. Pour in one packet of Ripe Red
Raspberry Fruit Dip. Let sit for 10 minutes on very low heat to dissolve the
Raspberry packet.
Pour in 1 bag (10 oz.) miniature marshmallows and stir until melted. Remove
from heat and pour in 6 cups of Rice Krispies cereal. Stir until cereal is
completely coated. Dump into a 13x9 inch pan (that has been sprayed with
cooking spray). Press down firmly into pan. Let cool.
Category: Desserts
Strawberry Krispies
Ingredients:
• 1 packet Sweet Strawberry Fruit Dip
• 6 tbsp. butter
• 10 oz. bag miniature marshmallows
• 6 cups Rice Krispies
Directions: Melt 6 tablespoons of butter in large pan. Pour in one packet of Strawberry
Fruit Dip. Let sit for 10 minutes on very low heat to dissolve the
Strawberry packet.
Pour in 1 bag (10 oz.) miniature marshmallows and stir until melted. Remove
from heat and pour in 6 cups of Rice Krispies cereal. Stir until cereal is
completely coated. Dump into a 13x9 inch pan (that has been sprayed with
cooking spray). Press down firmly into pan. Let cool
RASPBERRY FRUIT DIP WHIPPED ICING
Ingredients:
• 1 pack Ripe Red Raspberry Fruit Dip
• 8 oz. Whipped Topping
• 7 oz. Marshmallow Creme
• 1 Angel Food CakeDirections:
Mix 1 pack of Raspberry Fruit Dip into the Whipped Topping. Mix in 3/4 jar
of Marshmallow Cream until all is mixed well. Put in fridge for about 1
hour, then stir well again to make sure all Raspberry Fruit Dip is
dissolved.
Ice Angel Food Cake with Raspberry Fruit Dip Icing, let set in fridge until
icing is set, and enjoy!!
Variation 1:
Extra items needed: Strawberries
Directions:
Make Raspberry Fruit Dip Whipped Icing above. Cut top off of Angel Food
Cake. Cut out a valley in center of cake. Fill valley with Raspberry Fruit
Dip Whipped Icing. Put top back on Angel Food Cake. Ice cake with thin layer
of Raspberry Fruit Dip Whipped Icing. Add some strawberries around the
bottom of Angel Food Cake . And add a few strawberries on top for looks!!
Variation 2: Raspberry Fruit Dip / Strawberry Shortcake
Extra items needed: Strawberries, Strawberry Glaze
Directions:
Cut Angel Food Cake into slices. Top a slice with Strawberries and
Strawberry Glaze. Top with Raspberry Fruit Dip Whipped Icing. Add a
strawberry to the top and enjoy!! Great on Hot Days!
Raspberry Fudge
Ingredients:
• 1/2 cup butter (not margarine)
• 1 Ripe Red Raspberry Fruit Dip
• 3 cups white chips (I use Nestle)
• 1 can sweetened condensed milk
• 2 tsp. vanilla
Directions:
Melt the butter and add 1 pack of Raspberry Fruit Dip mix. Allow it to set
for about 20 minutes to re-hydrate the fruit mix. In a double-boiler, melt
the butter mixture and chips until you have a smooth and creamy mixture (a
wire whisk is the best utensil to mix it with). Add the sweetened condensed
milk and mix well. Heat and stir until the mixture is very shiny. Remove
from heat and stir in vanilla. Immediately pour into an 8 x 8 or 9 x 9 pan
lined with saran wrap. Refrigerate until firm. (If you are in a hurry, put
in freezer.)
As a variation...use chocolate chips instead of white (we used Ghirardelli)
.
COCO-CHOCO CHIP CHEESE BALL
Ingredients:
• 4 oz. soft cream cheese
• 1/4 cup soft butter (no substitutes)
• 1/4 tsp. vanilla
• 1/3 cup confectioner's sugar
• 1 tbsp. brown sugar
• 1/3 cup mini chocolate chips
• 1 flavor packet of Coconut Almond Delight
• 1/3 cup finely chopped pecans or almonds
Directions: Beat cream cheese, butter, and
vanilla until fluffy. Gradually add sugars; beat just until combined. Stir
in Coconut Almond Delight flavor packet and chocolate chips. Cover and
refrigerate for 2 hours. Place mixture in plastic wrap and shape into ball.
Refrigerate for 1 hour. Just before serving, roll in finely chopped pecans
or almonds. Serve with Graham Crackers. ENJOY...It taste like cheese cake!
APPLE CAKE
2 eggs
1 c oil
Beat until foamy, then add:
1 t vanilla
1 t baking soda
2 t cinnamon
½ t salt
2 c flour
Mix together and add:
4 c finely chopped apples
1 c nuts (optional)
Pour into a greased and floured 9x13 pan.
Bake at 350 degrees for 40-60 minutes.
Frosting:
8 oz cream cheese
2 T
melted butter
¼- ½
t vanilla
1 +
c powder sugar
SOUR CREAM APPLE PIE
1 pie crust
2 c diced
apple
2 T flour
½ c sugar
¼ t salt
1 c sour
cream
1 egg
slightly beaten
1 ½ t
vanilla
Mix all the
ingredients until soft and put into the pie crust. Bake at 350 for
about 30 minutes. Top with crumb topping:
1/3 c flour
1/3 c sugar
1 t cinnamon
¼ c butter
Bake for 10 more minutes.
SWEET POTATO CRISP INGREDIENTS
3 large sweet potatoes, washed
3/4 cup packed brown sugar
1
1/2 sticks butter, divided
1 Box Apple Crisp Mix
Whipped Cream
Pixie Dust - to sprinkle
on top of whipped cream
DIRECTIONS: 1. Boil whole sweet
potatoes; may take 1 to 1 1/2 hours, (depending on size of potatoes)
potatoes are done when fork tender. Preheat oven to 350°. 2. Let
potatoes cool, then peel. Mash cooked sweet potatoes with the brown
sugar and 1/2 stick of butter; spoon potato mixture into a 9x9 baking
dish. 3. Melt remaining stick of butter, combine with Apple Crisp Mix
and then crumble mixture over sweet potatoes. Bake for 25-30 minutes or
till topping is brown.
Serve warn with topping. Top with
whipped cream, then Pixie Dust. Great new dish for Thanksgiving or any
holiday.
