Vanilla Creme Caramel

Makes 6 servings.

With this rich recipe, from the March 2012 issue of Chatelaine magazine, you don't need to broil the caramel on top of the custards. The caramel is baked on the bottom and the custards are inverted after refrigeration.

Bake the custards in 6 ungreased 3/4-cup ovenproof ramekins. If you don't have them, use one 8-inch round straight-sided cake pan instead, and increase baking time to 70 minutes.

This dessert can be made in the morning and refrigerated all day to serve at dinner.

• 3/4 cup granulated white sugar (for caramel)
• 1/2 cup granulated white sugar (for custard)
• 1 cup whipping cream (35% or heavy cream)
• 1 cup Homogenized (whole) milk (3.25% fat)
• 3 large eggs
• 3 large egg yolks
• 1 tsp vanilla
• 1/8 tsp salt

1. Place oven rack in the centre of the oven and preheat oven to 325 degrees F.
2. Ready a large roasting pan by folding a dishtowel to fit the bottom of the pan and placing inside.
3. Cut a piece of  foil that will fit loosely over the roasting pan.

Make caramel:

1. In a medium saucepan over medium-high heat, bring 3/4 cup sugar and 1/4 cup water to a boil, swirling the pan occasionally until the syrup turn s a deep amber colour, about 9-10 minutes.
2. Immediately remove from heat so syrup doesn't over-brown.
3. Pour caramel into 6 oven-proof ramekins, coating bottoms, OR into an 8-inch round straight-sided cake pan.
4. Set ramekins or cake pan in the dishtowel-lined roasting pan and set aside.

Make custard:

1. Separate 3 cold large eggs into whites and yolks. Cover the whites and refrigerate for another use.
2. In a large bowl, whisk the 3 egg yolks with 3 more eggs and 1/2 cup sugar, 1 tsp. vanilla, 1/8 tsp salt. Set aside.
3. In a medium saucepan, over medium heat, stir together 1 cup whipping cream and 1 cup whole milk.
4. In 3-4 minutes, when bubbles form around the edges of the pan, gradually whisk the hot milk mixture into the whisked egg mixture until just combined but not foamy.
5. If there are any lumps, strain the mixture through a fine sieve into a large measuring cup.
6. Pour smooth custard mixture into ramekins (or cake pan) on top of caramel layer.
7. Carefully place the roasting pan with ramekins or cake pan inside, in the centre of the preheated oven.
8. Carefully pour 8 cups boiling water into the pan around the ramekins so the water reaches partway up the exterior sides of ramekins.
9. Cover the entire pan loosely with foil.
10. Bake until custards are firm but slightly jiggly, 40-45 minutes for ramekins OR about 70 minutes for an 8-inch cake pan.
11. Remove foil and carefully let steam escape before jiggling ramekins to check.
12. Remove from oven and transfer individual ramekins or cake pan to a wire rack to cool.
13. After cooling 15 minutes, refrigerate at least 2 hours until chilled.
14. Fill a small bowl with very hot water and dip the base of the cake pan or of each chilled ramekin in water for about 10 seconds, then run a paring knife around the edge of custard to loosen. Hold a plate over the baking dish and invert.
15. Gently shake the baking dish to release custard and caramel. This is easier to do if you are using the smaller ramekins instead of the cake pan. 

Cheesecake Dessert

 Stir together:

• 1/2 cup brick cream cheese
• 1/4 cup extra-smooth ricotta
• 1/4 cup graham cracker crumbs
• 2 Tbsp sugar
• 1 tsp vanilla

Spoon into dessert glasses.

Top with macerated strawberries, defrosted frozen fruit, or pie filling.

Cup of Cake

 A single serving of chocolate cake made in minutes in the microwave.
Recipe is from the Sept. 2014 Walmart "Live Better" magazine.

• 4 Tbsp all-purpose flour
• 3 Tbsp granulated sugar
• 2 Tbsp unsweetened cocoa powder
• 1/4 tsp baking soda
• 4 Tbsp milk
• 2 Tbsp vegetable oil
• 1/4 tsp vanilla extract
• 1 Tbsp chocolate chips OR crushed/chopped candy or cookies

1. In a large mug, mix flour, sugar, cocoa, baking soda.
2. Stir well till evenly mixed.
3. Add and stir till smooth: milk, eggs, vanilla.
4. Sprinkle on top: chocolate chips or crushed candy.
5. Microwave on high 1 minute 30 seconds.
6. Insert toothpick, if it comes out clean, cake is done.
7. If not, continue cooking in 10 second bursts till done.
8. Use oven  mitt to remove hot mug.
9. Let cool before eating.

Vanilla Birthday Mug Cake

Find a nice microwavable mug and you can bake a tiny cake in it to give as a last-minute birthday gift. The cake takes only five minutes to make.

In a large microwave-safe mug, combine:

• 1/2 cup all purpose flour
• 1/4 tsp baking powder
• 4 Tbsp white granulated sugar

Add all at once then stir in:

• 1-1/2 Tbsp unsalted butter, melted
• 5 Tbsp whole milk
• 1/8 tsp vanilla extract
• 1 tsp rainbow sprinkles

Microwave on high 1 minute.

Let cool 5 minutes.

Garnish with:

• canned whipping cream
• 1 tsp rainbow sprinkles

Eat with a fork or spoon.

Bananas Foster

• 1 stick unsalted butter
• 1 cup brown sugar
• 3 firm bananas, sliced (not over-ripe0
• cinnamon
• 1/4 cup dark rum
• almost-frozen vanilla ice cream

Melt butter in a saute pan over low heat.

Add sliced bananas, cook 1 minute each side.

Ladle rum over bananas.

Ignite mixture with a long match or lighter.

Sprinkle cinnamon over the flambe (it will sparkle).

Cook until flame goes out, about a minute.

Spoon sauce and bananas over cold ice cream.

Serve immediately.

 

Candy Bar Desserts

A way of using up leftover Hallowe'en candy bars, unless you're like me and never have leftover Hallowe'en chocolate.

Coffee Crisp Ice Cream

Chop up chocolate candy bars of your choice and stir into plain, softened vanilla ice cream.
(Coffee Crisp bars, my favourite, are recommended if you're inviting me.)

Return ice cream to freezer.

Before serving, top with liqueur like Kahlua or Tia Maria to make it more fancy for dinner guests.

Candy Bar Apples

Chop up the candy bars.
Peel, core and slice a few apples.

Put apples in a baking dish and sprinkle chopped candy bars on top.
Bake in preheated 350 degree F oven for 15 minutes.
Serve with vanilla ice cream if desired.

Coconut-Pecan Butterscotch or Chocolate Squares

• 1/2 lb butter
• 2 cups graham crumbs
• 2 cups coconut
• 2 cups pecans
• 1 package butterscotch chips or chocolate chips
• 1-1/2 small cans condensed milk

Pour melted butter in an 8-inch square pan.
Press in graham crumbs.
Sprinkle on coconut and pecans.
Top with butterscotch or chocolate chips (or a mixture of both.)
Drizzle condensed milk on top.
Bake 25 min. in a preheated 350 degree F oven.

Yummy Squares As-You-Like-'Em

Use your favorite fruit jam, fruit spread or pie filling in these squares, or experiment with whatever sweet additions you have on hand.....

Grease and flour an 8" square baking pan. Preheat oven to 325 degrees F. Mix together:

• 1 cup flour
• 1/2 cup butter
• 2 tbsp brown sugar

Press into the bottom of the baking pan. Dot with:

• 3-4 tbsp. fruit spread or jam OR a handful of raisins

Next, combine:

• 2 beaten eggs
• 1-1/2 cups brown sugar
• 2 tbsp flour
• 1 cup unsweetened coconut
• 1 cup chopped nuts (walnuts or pecans)
• 1/2 tsp. salt
• 1/2 tsp vanilla

Then spoon this mixture on top. Bake at 325 degrees 30-35 minutes or until topping looks fairly firm. Cool before cutting.