Ingredients
- Servings: 3
- 1 (750 milliliter) bottle
- 8 3/4 ounces milk chocolate
- 2 (14 ounce) cans sweetened condensed milk
- 2 (12 fluid ounce) cans evaporated milk
- 2 1/2 cups heavy cream
- 1/4 teaspoon instant coffee granules
Recipe
Preparation Time: 30 mins
Cook Time: 30 mins
Ready Time: 1 hr 30 mins
- pour a small amount of whiskey into a large bowl. in the top of a double boiler, melt chocolate, stirring constantly until smooth. mix the melted chocolate with the whiskey in the bowl. gradually stir in the sweetened condensed milk and the evaporated milk. stir in the cream, instant coffee granules, and the remaining whiskey.
- pour mixture into 3 (750 ml) bottles, seal and store in refrigerator. best if kept at least 1 month before using. to serve: shake bottle well, serve in small glasses over crushed ice.
Ingredients
- Servings: 1
- 2 eggs, separated
- 1 1/4 cups milk
- 1/4 cup white sugar
- 1 1/2 tablespoons unflavored gelatin
- 1 tablespoon instant coffee granules
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup white sugar
- 2 cups heavy whipping cream
- waxed paper
- 21 chocolate wafer cookies
Recipe
Preparation Time: 10 mins
Cook Time: 5 mins
Ready Time: 4 hrs 15 mins
- beat egg yolks in a bowl. reserve eggs whites.
- heat milk, egg yolks, 1/4 cup sugar, gelatin, instant coffee, and salt over medium heat, stirring constantly, until gelatin dissolves, about 5 minutes. remove from heat and stir in vanilla extract. chill until gelatin mixture is thickened to the consistency of unbeaten egg whites, about 1 hour.
- beat egg whites in a glass or metal bowl until foamy. gradually add 1/4 cup sugar, continuing to beat until soft peaks form. lift your beater or whisk straight up: the egg whites will form soft mounds. fold gelatin mixture into egg whites.
- beat heavy cream in another until stiff peaks form. fold egg white-gelatin mixture into whipped cream until evenly blended.
- line a loaf pan with waxed paper.
- spread about 1/4 the cream mixture into prepared loaf pan. layer about 7 wafers over cream mixture. repeat layers, ending with the cream mixture. cover and refrigerate until set, about 3 hours.
Ingredients
- Servings: 12
- 1 cup water
- 1 cup white sugar
- 1 (12 ounce) package fresh cranberries
- 1 orange, peeled and pureed
- 1 apple - peeled, cored and diced
- 1 pear - peeled, cored and diced
- 1 cup chopped dried mixed fruit
- 1 cup chopped pecans
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Recipe
Preparation Time: 10 mins
Cook Time: 35 mins
Ready Time: 45 mins
- in a medium saucepan, boil water and sugar until the sugar dissolves. reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. remove from heat, and let cool to room temperature.
Ingredients
- Servings: 1
- 3/4 cup butter, melted and cooled
- 1 cup milk
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups granular sucrolose sweetener (such as splenda®)
- 2 teaspoons baking powder
- 3 cups all-purpose flour
- 1 3/4 cups fresh or frozen blueberries
- 1 1/2 cups malitol brown sugar substitute
- 3/4 cup flour
- 2 teaspoons ground cinnamon
- 1/2 cup butter, softened
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- preheat the oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan.
- in a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. fold in the blueberries. spread evenly in the prepared pan.
- in a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. stir in the softened butter with a fork until the mixture is crumbly. sprinkle over the top of the cake.
- bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. this cake is best served warm.
Ingredients
- Servings: 8
- 3 eggs
- 1 teaspoon instant coffee granules
- 1 teaspoon chocolate syrup (such as hershey's®)
- 3/4 teaspoon almond extract
- 1 (14 ounce) can sweetened condensed milk
- 1 cup heavy whipping cream
- 1 1/2 cups whiskey
Recipe
Preparation Time: 5 mins
Ready Time: 8 hrs 5 mins
- blend eggs, coffee, chocolate syrup, and almond extract in a blender.
- pour sweetened condensed milk and whipping cream into the egg mixture; blend again.
- pour whiskey into the blender; blend until smooth. chill overnight or 8 hours before using.
Ingredients
- Servings: 1
- 1/4 cup butter, softened
- 1 1/2 cups packed brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 4 cups chopped rhubarb
- 1/3 cup white sugar
- 1/2 teaspoon ground nutmeg
Recipe
Preparation Time: 20 mins
Cook Time: 40 mins
Ready Time: 1 hr
- in large bowl, cream together butter or margarine and brown sugar. beat in egg and vanilla.
- sift or stir together flour, baking soda and salt; gradually stir in to butter mixture. fold in sour cream and rhubarb. spoon batter into greased 9 x 13 inch glass baking dish.
- stir together white sugar and nutmeg; sprinkle over batter.
- bake at 350 degrees f (175 degrees c) for 40 minutes, or until tester comes out clean.
Ingredients
- Servings: 24
- 2 eggs, beaten
- 1/2 cup white sugar
- 1 large onion, diced
- 1 cup self-rising flour
- 1 cup self-rising cornmeal
- 1 quart oil for frying
Recipe
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
- in a medium bowl, mix together eggs, sugar, and onion. blend in flour and cornmeal.
- heat 2 inches of oil to 365 degrees f (185 degrees c). drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. cook in small batches to maintain oil temperature. drain briefly on paper towels. serve hot.
