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Crème Brûlée

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Creme BruleeVideo recipe at the bottom of the page.

Ingredients: Recipe for 4 servings.

  • 2 cups heavy cream
  • 5 tbsp. sugar
  • 1/2 vanilla bean, split
  • Small pinch salt
  • 4 egg yolks

Directions:

  1. Preheat oven to 275°. In a small pan, bring cream, 2 tbsp. sugar, vanilla bean, and salt just to a boil over medium heat. Remove from heat and set aside to cool. Remove and discard vanilla bean.
  2. In another bowl, whisk egg yolks with 1 tbsp. sugar until sugar dissolves. Slowly whisk in cooled cream (if it is not cool, yolks will scramble). Strain through a fine sieve.
  3. Divide custard between 4 shallow gratin dishes (each about 1/2 cup in capacity). Place dishes in a baking pan, then place pan in oven. Pour enough cold water into pan to come about halfway up sides of dishes. Bake until custards set, 30-35 minutes.  
  4. Cover cooled custards with plastic wrap. Chill in refrigerator for at least 4 hours or overnight. Before serving, sprinkle 1 1/2 tsp. sugar on each custard and use a blowtorch to caramelize tops, holding torch at an angle (flame should barely touch surface) to brown sugar.

https://www.youtube.com/watch?feature=player_embedded&v=b_16ZZtTH_Y

 

Cream Puffs

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Cream Puffs

  • PREP Time: 30 mins
  • COOK Time: 25 mins
  • READY IN: 55 mins
Ingredients: Recipe for 20 to 25 Cream Puffs.
Filling:

  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 2 cups heavy cream
  • 1 cup milk 

Puffs:

  • 1/2 cup butter
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs

Directions:

  1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
  4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
  5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Vanilla Souffle Recipe

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Vanilla Souffle Recipe

“The only thing that will make a souffle fall is if it knows you’re afraid of it.”
― James Beard

  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
Ingredients: Recipe for 6 servings.

  • 2 tablespoons salted butter, melted
  • 1/4 cup granulated sugar
  • 1 1/3 cups whole milk, divided
  • 1/3 cup plus 2 tablespoons granulated sugar
  • 1/3 cup all-purpose flour
  • 1 1/2 tablespoons butter
  • 2 teaspoons vanilla extract
  • 4 large eggs, separated
  • Confectioners’ sugar for dusting
  • Fresh berries

Directions:

  1. Preheat the oven to 350F. Butter a large soufflé dish and roll 1/4 cup of granulated sugar throughout the dish, making sure to cover all the interior surfaces. Set aside the prepared soufflé dish.
  2. Bring 1 cup of the milk to just steaming in a medium saucepan set over low-medium heat. Stir together 1/3 cup granulated sugar, 1/3 cup all-purpose flour, and the remaining 1/3 cup milk until it forms a smooth batter.
  3. Slowly whisk half of the hot milk into the batter, making sure to combine the ingredients until they are completely smooth. Add the tempered batter back to the hot milk in the pan and bring the mixture to a simmer, stirring constantly. Stir and cook the mixture until it has thickened, for about 1 minute. Stir the butter into the mixture and allow it to cool at room temperature for 10 minutes. Stir in the egg yolk one at a time and add vanilla extract.
  4. In a separate bowl, beat the egg whites on medium high speed until they become foamy, and then add the remaining 2 tablespoons sugar. Continue beating the egg whites on high speed until they hold stiff glossy peaks.
  5. Gently stir 1/3 of the egg whites into the vanilla mixture, then carefully fold in the remaining whipped egg whites. The vanilla mixture should be evenly colored and light and bubbly, without egg white streaks or marbling.
  6. Spoon the soufflé mixture into the prepared dish and allow it to rest, covered, for up to 30 minutes or bake right away for 25 to 30 minutes (slightly longer at high altitudes) until the soufflé has risen with a crusty exterior. Serve the soufflé with a dusting powdered sugar and a few plump berries, if desired.

Chocolate Souffle Recipe

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Chocolate Souffle Recipe

You can’t make a souffle rise twice.
 – Alice Roosevelt Longworth

  • Prep: 30 mins
  • Total Time: 1 hour 20 mins
Ingredients: Recipe for 6 servings.

  • Unsalted butter, room temperature, for baking dish
  • 1/4 cup sugar, plus more for baking dish
  • 8 ounces finely chopped semisweet chocolate, or semisweet  (1 cup)
  • 1 teaspoon pure vanilla extract
  • 3 large egg yolks, lightly beaten, plus 4 large egg whites
  • 1/4 teaspoon cream of tartar

Direction:

  1. Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
  2. In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
  3. Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
  4. In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
  5. In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
  6. Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

Vanilla Milkshake Recipe

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Vanilla Milkshake RecipeIngredients: Recipe for 4 servings.

  • 4 cups of vanilla ice cream
  • 2 teaspoon vanilla extract
  • 8 tablespoon sugar
  • 2 cups of milk

Direction:

  1. Use a blender, blend all the ingredients together until smooth.The delicious milkshake is ready to be served.

Lemonade

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LemonadeContributed by Jo

  • PREP Time: 30 mins
  • COOK Time: 5 mins
  • READY IN: 4 hrs 35 mins
Ingredients: Recipe for 20 (4 ounce) servings.

  • 1 3/4 cups white sugar
  • 8 cups water
  • 1 1/2 cups lemon juice

Directions:

  1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
  2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Chocolate Milkshake

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Chocolate MilkshakeReady in 10 mins

Ingredients: Recipe for 2 servings.

  • 2 cups premium quality chocolate ice cream
  • 2 (1.65 ounce) bars dark chocolate candy bars, diced
  • 1/2 cup whipped cream
  • 1 tablespoon chocolate shavings, for garnish
  • 1/4 cup whipped cream

Directions:

  1. Combine the ice cream, diced chocolate, and 1/2 cup whipped cream in a blender. Blend until smooth. Pour into glasses, and garnish with 1/4 cup whipped cream and chocolate shavings.

Berry, Pomegranate, Peach Smoothie

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Berry, Pomegranate, Peach Smoothie

After a day of school or work, what can be better than drinking a Brain Booster Smoothie. Here’s a recipe for you to make a healthy and delicious cup of Berry, Pomegranate, Peach Smoothie. Enjoy!

Ingredients: Recipe good for 3 servings of 10oz smoothies.

  • 1 cup Frozen Blueberries
  • 1 cup Frozen Peaches
  • 4 oz Low-Fat Vanilla Greek Yogurt
  • 3 oz Pomegranate Juice
  • 2 oz 100% Orange Juice
  • 1/2 cup Ice

Directions:

  1. Place all ingredients in blender and puree until very smooth. Serve immediately.
  2. Enjoy your smoothie!!!

Nutrition Information:

  • 116 calories, 0g fat
  • 24g carbohydrate
  • 19g sugar
  • 4g protein
  • 2g dietary fiber

Sugar Cookies Recipe

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Sugar Cookies RecipeReady in 25 mins

Ingredients: Recipe for 4 dozens.

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
  3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Soft Oatmeal Cookies

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Soft Oatmeal Cookies

  • PREP Time: 15 mins
  • COOK Time: 10 mins
  • READY IN: 2 hrs
Ingredients: Recipe for 2 dozen.

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 3 cups quick cooking oats

Directions:

  1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
  2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
  3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.