Frozen Tiramisu

Frozen Tiramisu


3 tablespoons instant coffee
3/4 cup water
3 ounces lady fingers
soft, 1 package
1 pint coffee ice cream
or frozen yogurt
8 ounces whipped topping, prepared
light, 1 container
3 tablespoons chocolate syrup
1 tablespoon cocoa powder

Frozen Tiramisu


Soften ice cream on countertop for 10 minutes.

Meanwhile, combine coffee granules and hot water in a small measuring cup.

Place half of the ladyfingers on bottom of an 8x8x2 baking dish.

Pour half of the coffee mixture over the ladyfingers, gradually, to cover all the cookies.

In a large bowl, beat ice cream with ⅔ cup of whipped topping until good spreading consistency.

Working quickly, spread half of the ice cream mixture over the coffee-soaked cookies.

Drizzle with 1½ tablespoon of the chocolate syrup, then top with half of the whipped topping.

Repeat layers (cookies, ice cream, chocolate syrup, whipped topping).

Dust top with cocoa; cover with plastic wrap. Freeze at least 4 hours or overnight.

Let soften slightly before serving.

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Favourite Hot Chocolate



3 cups milk
or low-fat, non-fat
1/3 cup chocolate, semisweet
1 teaspoon sugar
1/2 teaspoon cinnamon
1 large eggs


Put milk into a microwave-safe container and cook on High in microwave for 2 minutes.

Mix in chocolate, sugar, and cinnamon.

In a small bowl, whisk an egg until smooth, then mix it into the chocolate mixture.

Return to microwave and cook on High for 3 to 4 minutes or until foamy (be careful not to let it boil.)

Whisk until smooth and pour into 3 mugs.

Garnish with a sprinkle of cinnamon or dust with cocoa powder if desired.

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Chocolate Cupcakes



1/4 cup vegetable oil
3/4 cup sugar
1 each eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon baking soda
2/3 cup milk
2 tablespoons lemon juice
1/3 cup cocoa powder
1 cup flour, all-purpose



Beat oil and sugar with egg with an electric mixer until smooth.

Beat in vanilla, salt, and baking soda until well blended.

Put milk and lemon juice together in cup until curdled and pour into batter, beating to blend well.

Beat in cocoa powder and finally the flour, beating 3 minutes after last addition, scraping down sides and bottom of bowl often.

Divide batter equally between 12 paper-lined cupcake wells.

Bake at 350℉ (180℃) F for 25 minutes or until a toothpick inserted comes out clean.

Cool in pan on rack 20 minutes.

Remove to platter to continue cooling.

Frost as desired.

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Super Rich Chocolate Mousse



10 ounces heavy whipping cream
3 large egg yolks
1/2 cup sugar
2 tablespoons water
8 ounces bittersweet chocolate
2 tablespoons butter, unsalted



Whip the heavy cream to soft peaks.

In a separate bowl whisk the eggs.

Combine the sugar and water in a saucepan and bring to a boil for one minute.

Slowly pour the sugar mixture over the yolks, constantly whisking, and beat mixture again.

Melt the chocolate and butter in a stainless steel bowl placed on top of a saucepan of simmering water.

Remove the bowl from the heat and let cool until just warm.

Fold in the egg mixture and then the whipped cream into the chocolate.

Refrigerate the mousse until set, about two hours.

Serve in a martini glass with a dollop of whipped cream and a mint leaf for garnish.

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Homemade Chocolate Ice Cream



1 1/2 teaspoons gelatin, unflavored
1 1/2 tablespoon water
3 cups milk
low-fat, divided
3 each egg yolks
14 ounces milk, low fat, sweetened, condensed
or nonfat
1/4 cup cocoa powder
2 ounces chocolate unsweetened


Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.

Pour 1½ cups milk into a large saucepan.

Add cocoa and chocolate to the milk.

Heat the milk mixture over medium heat until steaming.

Whisk egg yolks and condensed milk in a medium bowl.

Gradually pour in the hot milk, whisking until blended.

Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes.

Do not bring to a boil or the custard will curdle.

Strain the custard through a fine-mesh sieve into a clean large bowl.

Add the softened gelatin and whisk until melted.

Whisk in the remaining 1½ cups milk.

Cover and refrigerate until chilled, at least 2 hours. 5. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. If necessary, place the ice cream in the freezer to firm up before serving.

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Double Orange Muffins recipe



2 cups flour, all-purpose
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon orange zest
1 each eggs
3/4 cup orange juice
1/4 cup butter
1 tablespoon milk
1 teaspoon vanilla extract


Preheat oven to 400℉ (200℃).

Grease 12 muffin cups or line with paper liners; set aside.

Combine dry ingredients (including orange peel) in medium bowl.

Combine and add egg, orange juice, melted butter, milk, and vanilla; mix just until dry ingredients are moistened.

Spoon batter into prepared cups, filling each cup ½ full.

Bake 18 to 20 minutes, until golden brown.

Let cool in pan on wire rack 5 minutes.

Remove from pan.

Serve warm or at room temperature.

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Favortie Chocolate Brownies



2 ounces chocolate unsweetened
1/2 cup butter
or margarine
1 cup brown sugar
2 large eggs
1/2 cup flour, all-purpose
1 cup walnuts
chopped, optional


Melt chocolate over low heat.

Cream together butter and sugar.

Add eggs one at a time, beating well after each addition.

Stir in chocolate and then flour.

Fold in nuts. Pour into greased 9-inch square pan.

Bake in 325℉ (160℃). oven 25 minutes.

Make about 2 dozens.

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Spaghetti Sauce



2 lb bulk Italian pork sausage or ground beef
2 large onions, chopped (2 cups)
2 cups sliced fresh mushrooms (6 oz)(optional)
3 cloves garlic, finely chopped
1 can (28 oz) Muir Glen organic diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes (optional)



Spray 5-quart slow cooker with cooking spray. In 12-inch skillet cook meat, onions, mushrooms, and garlic over medium heat for about ten minutes. Stir occasionally until the meat is no longer pink, and then drain (if using slow cooker. If not, leave in skillet).

If using slow cooker, spoon meat mixture into cooker and stir in the remaining ingredients. Cover and cook on low heat setting for eight to nine hours.

If not, keep the mixture in skillet and then stir in the other ingredients. Cover and cook at a light broil until ready to serve; use your best judgement.


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Favorite Pavlova Recipe 2016


6 each egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/4 cup sugar
1 pint heavy whipping cream
1/4 teaspoon vanilla extract
cut up, raspberries, kiwi, grapes leave whole but seedless, , peaches, blueberries
1/4 cup sugar


Beat the egg whites with the cream of tarter until foamy.

Add the vanilla and sugar and beat until very stiff peaks form.

On a baking sheet, line with greased parchment paper.

Draw a circle on it before greasing it about 12 to 14 inch dia.

Spread the egg whites to about ¼ ½ inch thick.

Either Pipe or using a spoon, make a side to the circle about 1 inch high.

Place in a low heat oven of about 150 to 200 and bake to dry the whites.

Do not let it get brown.

If it is getting slightly discolored turn oven down lower.

When done and solid.


Remove from oven and cool. Remove the paper and save until just before serving.

Whip the heavy cream with the vanilla extract.

Line the tart with the heavy cream.

Lay the fruit on top in any design you wish but cover all.

Wet fruit slightly before doing this. And then sprinkle on some sugar to make it glossy.

Remember do not assemble before you are going to serve it!

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Risotto with Shrimp and Vegetables

1/2 cup mushrooms, porcini, dried
2 cups water
14 ounces chicken broth
1 cup water
1 cup white wine
2 medium tomatoes
1 bunch broccoli florets
4 tablespoons butter
or margarine
1 medium onions
1 clove garlic
2 cups arborio (short-grain) rice
uncooked, or long-grain rice
1 1/2 pounds shrimp
medium, peeled, deveined
1/2 cup basil
fresh, torn, optional


Soak dried mushrooms in hot water until soft, at least ½ hour.

Remove mushrooms with slotted spoon and strain liquid through cheesecloth into medium saucepan.

Add chicken broth, water, and wine; bring to a boil.

Keep hot over low heat, covered.

Rinse mushrooms in water to remove all grit; chop into ½-inch pieces.

Remove stem ends and seeds from tomatoes; chop into ½- inch cubes.

Cut flowerets from broccoli.

Peel tough skin from stems with vegetable peeler; cut stems into ¼ inch slices.

Heat oil in 5-quart Dutch oven over medium-high heat.

Add broccoli and sauté until tender-crisp.

Transfer to bowl; cover, and keep warm.

Add 2 tablespoons butter to Dutch oven; sauté onion and garlic for 1 minute.

Add rice; cook over medium heat, stirring, for 2 minutes.

Laddle simmering broth, ½ cup at a time, into rice mixture, while stirring.

Alloe rice to absorb broth before adding more.

After 10 minutes, add mushrooms, and continue to cook, stirring, until rice is tender but firm, about 10 to 15 minutes longer.

Rice should be creamy.

Remove rice from heat; cover and keep warm.

Melt remaining butter in medium skillet over medium heat.

Add shrimp; cook, stirring constantly, until shrimp are just pink, about 3 minutes.

Remove from heat.

Stir tomatoes and broccoli into cooked rice.

Add shrimp and pan liquid to rice and vegetable mixture; mix well.

Cook over medium-high heat until heated through; remove from heat.

Stir in basil, if desired.

Serve immediately in warmed shallow soup bowls or deep plates.

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