Classic Tiramisu

SUBMITTED BY: Carol

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	2 Hrs

SERVINGS & SCALING

Original recipe yield: 12 servings

INGREDIENTS

• 6 egg yolks
• 1 1/4 cups white sugar
• 1 1/4 cups mascarpone cheese
• 1 3/4 cups heavy whipping cream
• 2 (12 ounce) packages ladyfingers
• 1/3 cup coffee flavored liqueur
• 
  
• 1 teaspoon unsweetened cocoa powder, for dusting
• 1 (1 ounce) square semisweet chocolate

DIRECTIONS

1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
4. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Chocolate-Bourbon Cake

Yield

Makes 16 servings

Ingredients

• 1/2 cup bourbon
• 1 1/3 cups sugar
• 12 ounces bittersweet chocolate, coarsely chopped
• 1 cup (8 ounces) butter, cut into pieces
• 5 large eggs
• 1 1/2 tablespoons all-purpose flour
• 2 1/2 tablespoons cocoa powder, divided
• Hot water
• Coffee-Bourbon Syrup
• Hazelnuts

Preparation

Preheat oven to 375°. Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.

Combine bourbon and sugar in a large saucepan; bring mixture to a boil. Remove from heat, and add chocolate and butter, stirring until smooth. Set aside, and let cool to room temperature.

Beat in eggs, one at a time, until very well blended. Fold in flour and 1 1/2 tablespoons cocoa powder. Pour batter into prepared cake pan. Set pan in a large roasting pan filled to depth of 1 inch with hot water.

Bake at 375° for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.

Cool cake; cover and refrigerate 6 hours or overnight. Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder. Top with hazelnuts.

Spicy Roasted Red Bell Pepper Pimiento Cheese

Prep: 25 min. Use the largest holes on a box grater to shred cheese in a snap.

Yield

Makes 4 cups

Ingredients

• 1 1/4 cups mayonnaise
• 1/2 (12-oz.) jar roasted red bell peppers, drained and chopped
• 2 teaspoons finely grated onion
• 2 teaspoons coarse-ground mustard
• 1/2 teaspoon ground red pepper
• 2 (10-oz.) blocks sharp white Cheddar cheese, shredded
• Freshly ground black pepper to taste
• Assorted crackers

Preparation

1. Stir together mayonnaise and next 4 ingredients until well blended; stir in cheese and black pepper to taste. Serve with assorted crackers. Store in the refrigerator in an airtight container up to 4 days.

Berry Surprise

"This recipe is great for the summer. Not to mention it tastes delicious."

INGREDIENTS

• 1 cup strawberries
• 1 cup pineapple chunks
• 1/2 cup raspberries
• 2 tablespoons frozen limeade concentrate, thawed

DIRECTIONS

1. In a blender, combine strawberries, pineapple chunks, raspberries and limeade. Blend until smooth. Pour into glasses and serve.

Chantal's New York Cheesecake

"This cake is easy to make, and it's so delicious. Everyone that's tried it has said it tasted just like the ones in a deli! You'll love it!"

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	7 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9 inch springform pan

INGREDIENTS

• 15 graham crackers, crushed
• 2 tablespoons butter, melted
• 
  
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Classic Tiramisu

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	2 Hrs

SERVINGS & SCALING

Original recipe yield: 12 servings

INGREDIENTS

• 6 egg yolks
• 1 1/4 cups white sugar
• 1 1/4 cups mascarpone cheese
• 1 3/4 cups heavy whipping cream
• 2 (12 ounce) packages ladyfingers
• 1/3 cup coffee flavored liqueur
• 
  
• 1 teaspoon unsweetened cocoa powder, for dusting
• 1 (1 ounce) square semisweet chocolate

DIRECTIONS

1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
4. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Banana-Spirulina Pancakes

This is a recipe for Banana-Spirulina Pancakes that makes about 5-6 large pancakes (serves two people well).

Materials
1¼ cup Flour (check that label!)
2 tablespoons Sugar
2 teaspoons Baking powder
½ teaspoon Salt
About 1 teaspoon powdered Spirulina (optional, but recommended)
2 tablespoons Vegetable oil
1¼ cup Rice milk (soy might also work)
1 thinly sliced Banana (if you freeze the banana first, you can get very thin slices)
non-stick pan
Spatula
Maple syrup
non-stick spray

Steps
Sift and mix flour, sugar, baking powder, salt, and spirulina in a big bowl.

In a separate bowl, mix oil and milk.
Make a well in the center of the dry ingredients.
Dump in the liquid ingredients and lightly mix the two together.
Do not whisk, beat, or otherwise try to mash out all of the batter lumps. You will end up with tough, flat, and ugly pancakes. Keep a light hand, and your pancakes will remember by yielding fluffy results.
Gently toss in the bananas and stir them just to coat in the batter.
Heat up the non-stick pan and spray evenly with oil.
Using a 1/3 cup measure as a scoop, dip into the batter and pour evenly into the skillet. Watch your heat carefully, you want it on medium-hot (don't burn them).
When bubbles begin to form in the middle of the pancake, and the edges look somewhat set, give it another spray of oil.
Immediately, flip over.
Cook for another minute or so, then remove the pancake, and put it in the toaster oven on warm (Or find some way of keeping it warm while you finish off the batter).
Spray the pan again, and repeat until the batter is all gone.

Serving Tips
A light maple syrup is very good. Some prefer this without anything.