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Raisin Enriched Lemon Pudding

May 12, 2010 By The Recipe Mom 1 Comment

What You Need:

10 tbsp unsalted butter, softened and divided
1 C of sugar, divided
1/2 C of heavy cream
1 large egg, beaten well
1 1/2 C of flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 C of milk
1 tsp vanilla extract
1 tbsp cornstarch
1 tsp lemon zest, grated
1 C of cold water
2 tbsp lemon juice, fresh squeezed
1/8 tsp nutmeg
1/4 C of raisins

How to Make It:

Set the oven temperature at 350 degrees and allow the oven to preheat.
Butter the bottom only of a 9 inch square baking pan.
Beat 8 tbsp of the butter on low until light and fluffy.
Add 1/2 C of sugar and the cream and beat for 2 minutes.
Beat in the egg until blended in well.
Sift the flour, baking powder and salt together in a separate bowl.
Add the flour mixture to the butter mixture.
Pour in the milk and beat until blended together well.
Mix in the vanilla.
Transfer the pudding to the baking dish and bake 30 minutes or until firm.
Put the remaining sugar into a saucepan.
Add the cornstarch and lemon zest and stir to combine.
Stir in the water, place the pan over medium high heat and bring to a boil.
Lower the heat to medium low and cook 5 minutes, stirring constantly, until thickened.
Remove from the heat and stir in the lemon juice and butter until the butter has completely melted.
Fold in the nutmeg and raisins.
Pour the sauce over the top of the pudding just before serving.

Makes 4 servings

This pudding is an old New England favorite. The lemon sauce gives the pudding a light and nicely sweet taste. The raisins are optional and cinnamon can be used in place of the nutmeg if you prefer.

Filed Under: Custard and Puddings, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , ,

Double Chocolate Buttermilk Muffins

March 1, 2010 By The Recipe Mom Leave a Comment
choczucmuffin

chocmuffin1What You Need:

3/4 C unsalted butter, melted and cooled
1/4 C + 2 T nonfat buttermilk
1 1/2 t vanilla extract
1 large egg
1 C + 2 T of flour
5 T unsweetened cocoa powder
3/4 C sugar
2 1/4 t baking powder
1/2 t salt
3/4 C semisweet chocolate chips

How to Make It:

Allow the oven to preheat to 350 degrees.
Line a muffin tin with paper cups or spray generously with a non stick cooking spray.
Place the melted butter into mixing bowl.
Whisk in the buttermilk, vanilla and egg until well blended.
In a separate bowl sift together the flour, cocoa powder and sugar.
Sift in the baking powder and salt and to toss to combine.
Fold the chocolate chips into the flour mixture.
Pour the buttermilk mixture into the flour mixture and stir just until moist.
Fill each muffin cup 2/3 full of batter.
Bake the muffins for 18 minutes or until a pick inserted in the center comes out clean.
Place the muffin tin on a wire rack and cook for 5 minutes.
Remove the muffins from the tin and cool on the wire rack to room temperature.

Makes 12 muffins

Jumbo muffins are easy to make with this recipe. Instead of using paper liners butter 6 jumbo muffin tin cups including the rims to help round the top of the muffins. Fill the cups 2/3 full of batter and bake 25 minutes or until a pick inserted in the center comes out clean.

Filed Under: Chocolate, Kid Friendly, Recipe Cards, Recipes, Snacks Tagged With: , , , , , ,

Chocolate on Chocolate Angel Food Cake

February 26, 2010 By The Recipe Mom Leave a Comment
chocangel

chocangelWhat You Need:

1 C + 1 T of flour
1 1/3 C confectioners’ sugar
1/3 C of unsweetened cocoa powder
2/3 t ground ginger
9 large egg whites
1 t of cream of tartar
1/4 t of salt
1 T of vanilla extract
1 C + 2 T of sugar
8 oz. semisweet chocolate, chopped
1 T light corn syrup
1 C heavy cream

How to Make It:

Place the rack in the center of the oven and preheat the oven to 350 degrees.
Sift together the flour, confectioners’ sugar and cocoa powder
Place the egg whites and cream of tartar into a separate mixing bowl.
Add the salt and vanilla.
Use an electric mixer on medium speed and whisk together until soft peaks form.
Place the mixer on high speed and slowly add in 1/3 of the sugar mixing as you add.
When the sugar is mixed in slowly add another 1/3 of the sugar.
When that sugar is mixed in, add in the remaining sugar and mix until medium peaks form.
Fold in the flour mixture until moist and blended in well.
Pour the batter into an ungreased angel food cake pan.
Bake for 35 minutes or until the cake bounces back easily when lightly touched.
Invert the cake on a wire rack but leave the cake covered with the pan until cool.
To make the glaze place the semisweet chocolate into a mixing bowl.
Pour the syrup over the chocolate and let set.
Place the heavy cream in a saucepan.
Place the pan over medium high heat and bring it to a steady boil.
Pour the hot cream over the chocolate and whisk until smooth and creamy.
Unmold the cake and turn it right side up.
Spoon the glaze over the cake allowing it run down the sides.

Makes 8 servings

Remember not to grease your angel food cake pan. It is important for the egg whites to stick to the sides of the pan so the cake can rise. Make your cake an eye catcher by garnishing it with maraschino cherries or candied ginger.

Filed Under: Cakes and Cookies, Chocolate, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,

Hot Chocolate Sauce Bread Pudding

February 19, 2010 By The Recipe Mom Leave a Comment
chocbreadpud

chocbreadpudWhat You Need:

2 C half and half, divided
4 oz bittersweet chocolate, chopped
2 eggs
1/4 t salt
2 t vanilla extract, divided
4 C stale bread cubes
1/2 C half and half
1 large egg yolk
2 T sugar
4 oz good quality milk chocolate

How to Make It:

Lightly spray four one cup oven proof custard cups with a non stick cooking spray.
Place the prepared cups on a baking sheet.
Place the rack into the center of the oven and preheat the oven to 325 degrees.
Pour 1 1/2 C of half and half into a saucepan placed over medium high heat.
Bring the half and half to a boil.
Remove the pan from heat and add the bittersweet chocolate.
Swirl the pan so that all the chocolate is covered well with the hot liquid.
Let the mixture stand for 1 minute then stir until the chocolate melts and is smooth.
Break the eggs into a mixing bowl.
Add the sugar, salt and 1 t of vanilla.
Whisk the mixture 20 seconds or until frothy.
Gradually pour the chocolate cream into the mixture, stirring to blend in.
Add the bread cubes then press them down with a spatula to submerge.
Let the mixture stand for 10 minutes, pressing down the bread occasionally.
Divide the mixture between the 4 custard cups and bake 30 minutes or until set.
Transfer the custard cups to a wire rack and let cool at least 10 minutes.
Pour the remaining half and half into a small saucepan and place over medium high heat.
Bring the mixture to a simmer and simmer for 3 minutes.
Place the egg yolk into a bowl.
Add the sugar and whisk for 30 seconds or until it thickens and pales.
Quick whisk 1/2 of the warm half and half into the egg mixture.
Pour the egg mixture into the saucepan with the remaining half and half.
Place the pan over medium heat.
Stirring constantly with a wooden spoon heat 2 minutes until the mixture coats the spoon. Remove the pan from the heat and stir in the chocolate and vanilla until smooth.
Pour the sauce evenly over the top of the four custards.

Makes 4 servings

Filed Under: Chocolate, Custard and Puddings, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , ,

Blissful Chocolate Meringue Pie

February 18, 2010 By The Recipe Mom Leave a Comment
chocolatedrop

chocolatedropWhat You Need:

1 partially baked pie crust
1/2 C + 1 1/2 T of sugar, divided
1 T + 2 t of flour
1 T of unsweetened cocoa powder
1/4 t of salt, divided
1/2 C of whole milk
1 large egg yolk
1 oz. semisweet chocolate, chopped fine
1 T of unsalted butter, cut into pieces
1/4 t + 1/8 t vanilla extract, divided
1 large egg white, at room temperature
1/8 t of cream of tartar

How to Make It:

Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.
Whisk together 1/2 of sugar, the flour, cocoa powder and 1/8 t of salt in saucepan.
Add the milk and egg yolk and whisk until blended in.
Place the pan over medium heat.
Whisk constantly and cook for 5 minutes or until the mixture becomes thick and bubbly.
Remove the pan from the heat and whisk in the chocolate and butter.
Place the pan back on the heat and whisk constantly until the melted and smooth.
Remove the pan from the heat again and whisk in 1/4 t of the vanilla.
Quickly mix together the meringue while the pie filling is still hot.
Put the egg white into a mixing bowl and beat on medium speed until foamy.
Add the cream of tartar, remaining vanilla and remaining 1/8 t of salt.
Beat on high speed until soft peaks form.
Gradually beat in the sugar until stiff peaks from
Spread the pie filling into the crust.
Mound the meringue onto the filling spreading to seal around the edges.
Form peaks in the meringue.
Bake 16 minutes or until the meringue is a golden brown.
Cool the pie on a wire rack that is placed away from any air drafts.

Makes 8 servings

Meringue will “weep” or will form runny syrup if not placed on hot pie filling. Work quickly to create the meringue. Then spread it quickly over the hot filling and affix it securely to the pan sealing it over the filling. Always cool meringue in a draft free area to keep it from weeping.

Filed Under: Chocolate, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , ,

Vanilla Applesauce Dip

January 2, 2010 By The Recipe Mom 1 Comment
applesaucedip

applesaucedipWhat You Need:

2 C of applesauce
6 T of vanilla yogurt
1 t ground cinnamon

How to Make It:

In a serving bowl put the applesauce.
The yogurt is folded in until combined well.
Stir in the cinnamon and mix well.
Put in refrigerator covered tightly for at least 1/2 hour before serving.

Makes 8 servings

Serve this to the little ones who can’t handle the other snacks and appetizers. For the little ones use animal crackers, graham crackers or vanilla wafers for dipping.

Preparation Time: approximately 10 minutes
Chilling Time: approximately 30 minutes
Total Time: approximately 40 minutes

Nutritional Information per 1/4 C serving: (approximate values)
Calories 170; fat 4 g; sodium 115 mg; carbohydrates 33 g; sugar 21 g;
protein 2 g

Filed Under: Appetizers, Dips and Salsa, Kid Friendly, Party Foods, Recipe Cards, Recipes, Snacks, Uncategorized Tagged With: , , , , , , , , , ,

Malted Milk Ball Parfaits

January 1, 2010 By The Recipe Mom Leave a Comment
parfait

parfaitWhat You Need:

2 pints vanilla ice cream, softened
1 C of milk, divided
1 C of malted milk balls, broken into small pieces and divided
2 pints chocolate ice cream, softened
4 T of malted milk powder

How to Make It:

In a blender put the vanilla ice cream and 1/2 of the milk.
Blend the ice cream and milk until smooth.
The mixture is poured into 8 glasses.
Over the ice cream sprinkle half of the malted milk ball pieces.
The glasses are put into the freezer 15 minutes.
In the blender put the chocolate ice cream and the remaining milk.
The malted milk powder is blended in until very smooth.
Take the glasses from the freezer and the chocolate mixture is poured over the top.
The remaining malted milk ball pieces are sprinkled on.
These drinks are served immediately.

Makes 8 malts

For something a little more special serve these with refrigerated whipped cream topping and a maraschino cherry. You may use your favorite flavors of ice cream instead of the vanilla and chocolate.

Preparation Time: approximately 30 minutes
Freezing Time: approximately 15 minutes
Total Time: approximately 45 minutes

Nutritional Information per malt: (approximate values)
Calories 380; fat 19 g; sodium 160 mg; carbohydrates 47 g; sugar 37 g; protein 7 g

Filed Under: Desserts, Ice Cream, Kid Friendly, Party Foods, Recipes Tagged With: , , , , , , , , , ,

Mini Ice Cream Tacos

December 24, 2009 By The Recipe Mom 1 Comment
tacoshells

tacoshellsWhat You Need:

8 mini corn taco shells
1/3 C of milk chocolate chips, divided
1 pint vanilla ice cream
2 T peanuts, chopped

How to Make It:

Set the oven to preheat to 350 degrees F.
In a loaf pan put the taco shells open side up.
Place foil balls at each end to keep the shells upright.
Put in oven for 5 minutes or until the shell are crispy.
Cool shells for 10 minutes.
With 1 t of the chocolate chips fill the bottom of the shells.
Put 1/4 C of ice cream in each taco shell.
The filled shells are put into the freezer for at least 15 minutes.
In a microwave safe bowl put the remaining chocolate chips.
The chips are microwave on high for 1 minute then stirred.
Melt until smooth using 30 second intervals stirring after each interval.
Remove the shells from the freezer and drizzle with the chocolate.
The chopped peanuts are quickly sprinkled over the tacos.
Put back in freezer at least 10 minutes before serving.

Makes 8 ice cream tacos

You may use any flavor of ice cream in the tacos to make a big hit at your New Years Eve party. Any flavor of ice cream topping can be drizzled over the top. Choose the ice cream and topping to suit your child’s taste.

Preparation Time: approximately 30 minutes
Baking Time: approximately 5 minutes
Freezing Time: approximately 25 minutes
Total Time: approximately 1 hour

Nutritional Information per taco: (approximate values)
Calories 140; fat 8 g; sodium 60 mg; carbohydrates 15 g; sugars 10 g; protein 3 g

Filed Under: Appetizers, Ice Cream, Kid Friendly, Party Foods, Recipes Tagged With: , , , , , , , , ,

Easy Ice Cream Strudels

December 16, 2009 By The Recipe Mom Leave a Comment
icecreamstrudel

icecreamstrudelWhat You Need:

8 frozen brown sugar cinnamon toaster strudels
2 C of apple pie filling
4 C of vanilla ice cream

How to Make It:

Prepare the toaster strudels as directed on the package.
Empty the pie filling into a microwave safe bowl.
Microwave on high 1 minute or until hot, stirring once.
Spoon the apple pie filling over the top of the toasted strudels.
Top each strudel with a scoop of ice cream.

Makes 8 servings

Decorate these strudels with the icing included with the strudels. They can also be topped with a little ice cream topping, candy sprinkles or crushed cookie pieces.

Preparation Time: approximately 15 minutes
Total Time: approximately 15 minutes

Nutritional Information per strudel: (approximate values)
Calories 410; fat 15 g; sodium 240 mg; carbohydrates 66 g; sugars 41 g; protein 5 g

Filed Under: Cakes and Cookies, Desserts, Ice Cream, Kid Friendly, Party Foods, Recipe Cards Tagged With: , , , , , , , , , , , , ,

Sweet Chocolate Nutmeg Custard

November 10, 2009 By The Recipe Mom Leave a Comment
custard

custardWhat You Need:

2 C of low fat milk
3 eggs, lightly beaten
1/2 C premium sweet cocoa
1/8 t of salt
1 t of vanilla
1 t of nutmeg

How to Make It:

Lightly spray 4 custard cups with a non stick cooking spray.
In a mixing bowl blend together the milk and eggs.
Add in the cocoa and salt.
Add the vanilla and mix well with an electric mixer on medium speed.
With an electric mixer mix until combined well.
Fill the custard cups 2/3 full with the mixture.
Lay the trivet into the bottom of the cooker.
Tightly cover each cup with aluminum foil and place on the trivet.
Quickly bring the pressure up and cook for 4 minutes.
Quickly release the pressure under cold water.
Sprinkle the top of each cup with nutmeg before serving.

A basic egg custard is made from this recipe by leaving out the cocoa and adding 2 T of sugar. You can use the basic egg custard to make caramel custard by placing 1 1/2 T of brown sugar in the bottom of each custard cup before adding the custard. When the custard is cooked turn the cup upside down and let the brown sugar sauce ooze down the side of it.

Makes 4 servings

Filed Under: Desserts, Pressure Cooking, Recipe Cards Tagged With: , , , , , , ,
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