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Just Deserts...

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 $250 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.


Rich and Chewy Cookie Squares:
                
                Mix together (will be crumbly)
                3/4 C. Quick Oats
                2/3 C. Flour
                1/2 C. Packed Brown Sugar
                1/3 C. Butter

                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, increasing
                the baking time to 20 mins.)



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.



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 -