(This page in text only)
Basic Creme Brulee
Ingredients: 8 egg yolks 1/3 cup granulated white sugar 2 cups heavy cream 1 teaspoon pure vanilla extract 1/4 cup granulated white sugar (for caramelized tops) Directions: Preheat oven to 300'F. In large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add creme and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles. Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving. Serves 4 (or One like ME!)
The Neiman-Marcus Cookie Recipie:
(Recipe may be halved): 2 cups butter, 4 cups flour, 2 tsp. Soda, 2 cup ssugar, 5 cups blended oatmeal, 24 oz. chocolate chips, 2 cups brown sugar, 1 tsp. Salt, 1 8 oz. Hershey Bar (grated), 4 eggs, 2 tsp. baking powder, 2 tsp. Vanilla, 3 cups chopped nuts (your choice). Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.
Enjoy cooking the most expensive cookie in the world - FREE !!
PLEASE TAKE THE TIME TO READ IT AND PLEASE SEND THIS TO EVERY PERSON YOU KNOW WHO HAS AN E-MAIL ADDRESS.
Rich and Chewy Cookie Squares:Mix together: 3/4 C. Quick Oats 2/3 C. Flour 1/2 C. Packed Brown Sugar 1/3 C. Butter (it will be crumbly) Press into an ungreased 9" baking pan and bake at 350 for 15 mins. While that is baking mix together: 2 beaten eggs 3/4 C. Packed Brown Sugar 2 T. Flour 1 t. Vanilla 1/4 t. Baking Powder 1/2 t. Salt Pour mixture over hot crust and return to oven for another 15 mins. Sprinkle with powdered sugar when it comes out of the oven. (Recipe can be doubled for a 9x13 pan, increase the baking time to 20 mins.) Comment: Hope you enjoy! One draw back, besides the calories, is that you will find yourself using just about every measuring cup you own! (Thanks, Cindy!)
OREO Espresso Shake:10 OREO Chocolate Sandwich Cookies, divided 3/4 cup milk 2 cups vanilla ice cream or frozen yogurt 1 tablespoon instant espresso powder 2 tablespoons chocolate-flavored syrup 2 tablespoons prepared whipped topping Finely crush 1 cookie for garnish; set aside. In electric blender container, blend milk, ice cream, espresso powder, chocolate syrup and remaining cookies until smooth. Divide between 3 glasses; top with whipped topping and crushed cookie. (This recipe was taken off an OREO package. It's yummy!)
Warm Valhrona Chocolate Cakes:Butter and sugar for 6 5 eggs plus 3 egg yolks brioche molds 1/4 cup sugar 8 ounces Valhrona bittersweet 2 tablespoons strong brewed chocolate (Caraibe-see Note) coffee 6 ounces (3/4 stick) sweet 3/4 cup sifted pastry flour (unsalted) butter Chocolate Sauce: 3/4 cup heavy (whipping) cream 2 tablespoons sweet butter 6 ounces Valhrona chocolate, 1 teaspoon vanilla or Myers coarsely chopped dark rum Note: Valhrona chocolate is dark, rich and not too sweet. If not available, use any excellent bittersweet chocolate. 1. Preheat oven to 375 F. Butter 6 (4-ounce) brioche molds (or other molds about 1 inch high) heavily and sprinkle with sugar; set aside. In the top of a double boiler, melt together the chocolate, cut in small pieces, and butter. 2. In a mixer, beat together whole eggs, egg yolks, and sugar until light and lemon-colored. Add and mix in the coffee, followed by the chocolate/butter mixture and sifted pastry flour. Pour the batter into the prepared molds, filling them within 1/8 inch of the top. (These may now be left at room temperature for up to 3 hours or refrigerated for up to 48 hours.) 3. To make the Chocolate Sauce, heat the cream just to a boil and pour over the chocolate pieces. Add butter and vanilla or rum; stir until smooth. Use while warm; if sauce should cool, reheat over simmering water or in a microwave oven on low heat, taking care not to overheat or it will separate. 4. Just before serving, place the cakes in preheated oven and bake for 8 minutes until set around the edges - center of cakes should be runny. Turn out of molds immediately onto serving plates. Top with chocolate sauce and serve warm with ice cream. (Makes 6 servings) - Recipe courtesy of mad.61 pastry chef, Patti Jackson -
(Note: For non-Netscape browsers, or simple ease in copying,
click on the TEXT ONLY version of the page)