Flan Makes: 8 servings Prep: 20 minutes Chill: 8 hours Bake: 60 minutes Ingredients • 1-1/4 cups sugar, divided • 1-1/2 cups milk • 1/2 cup heavy or whipping cream • 1 Mexican cinnamon stick (canela)* or 1 cinnamon stick • 4 large eggs • 1 teaspoon vanilla extract • Pinch salt Directions 1.Heat oven to 325 degrees F. Arrange rack in center of oven. 2.Melt 1/2 cup sugar in a small saucepan over medium heat, swirli ng pan occasionally, until sugar becomes amber in color, 10 minutes (do not stir). Pour caramel into the bottom of a 4- or 5-cup souffle dish. 3.Bring milk, cream, remaining 3/4 cup sugar and cinnamon stick to boil in a small saucepan over medium heat. Remove from heat; cover and let stand 10 minutes. 4.Meanwhile, whisk together eggs, vanilla and salt in a large bowl. Strain milk mixture through a sieve into eggs; whisk to combine. Discard cinnamon stick. Strain mixture again into prepared dish. Place dish in a roasting pan, making sure there is at least 1 inch of space between the edge of the dish and the roasting pan. Place roasting pan on oven rack. Carefully pour enough hot water into roasting pan to come halfway up side of dish. 5.Bake until custard is just set, 60 to 65 minutes (mixture will jiggle slightly, but that's okay). Remove flan from oven. Let flan cool in hot-water bath 15 minutes. Remove dish from water bath and cool completely on wire rack. Cover with plastic wrap and refrigerate overnight. 6. To serve, run a knife around the edge of souffle dish. Place a serving plate slightly larger than dish on top. Invert flan onto plate. Makes 8 servings.
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• 1 Mexican cinnamon stick (canela)* or 1 cinnamon stick
• 4 large eggs
• 1 teaspoon vanilla extract
• Pinch salt
Directions
1.Heat oven to 325 degrees F. Arrange rack in center of oven.2.Melt 1/2 cup sugar in a small saucepan over medium heat, swirling pan occasionally, until
sugar becomes amber in color, 10 minutes (do not stir). Pour caramel into the bottom of a
4- or 5-cup souffle dish.
3.Bring milk, cream, remaining 3/4 cup sugar and cinnamon stick to boil in a small saucepan
over medium heat. Remove from heat; cover and let stand 10 minutes.
4.Meanwhile, whisk together eggs, vanilla and salt in a large bowl. Strain milk mixture
through a sieve into eggs; whisk to combine. Discard cinnamon stick. Strain mixture againinto prepared dish. Place dish in a roasting pan, making sure there is at least 1 inch of
space between the edge of the dish and the roasting pan. Place roasting pan on oven rack.
Carefully pour enough hot water into roasting pan to come halfway up side of dish.
5.Bake until custard is just set, 60 to 65 minutes (mixture will jiggle slightly, but that's
okay). Remove flan from oven. Let flan cool in hot-water bath 15 minutes. Remove dish
from water bath and cool completely on wire rack. Cover with plastic wrap and refrigerateovernight.
6. To serve, run a knife around the edge of souffle dish. Place a serving plate slightlylarger than dish on top. Invert flan onto plate. Makes 8 servings.
• 1/4 teaspoon cream of tartar or 1 tablespoon light corn syrup
• 1/3 cup water
• 1 teaspoon vanilla extract
• Unsweetened cocoa, for garnishDirections
1. Heat oven to 350 degree F. Line twenty-four 2-1/2-inch muffin-pan cups with paper
liners. Combine milk and vinegar in a 1-cup measure. Let stand 5 minutes. Combine flour,
sugar, cocoa, baking powder, baking soda, and salt in a large mixer bowl. Beat in butter at
low speed until mixture is crumbly. Add milk mixture, eggs, and vanilla; beat at mediumspeed 3 minutes. Spoon about 1/4 cup batter into each paper liner. Bake 18 to 20 minutes,
until top springs back when lightly touched. Cool in pan on a wire rack 5 minutes. Remove
from pan and cool completely.
2. Make Fluffy White Frosting: Combine egg whites, sugar, cream of tartar, and water in
top of a double boiler. Beat on high speed 1 minute with hand held mixer. Place over boilingwater (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan
from boiling water; add vanilla and beat on high 2 minutes more, until stiff enough tospread. Makes 2-3/4 cups.
3. Spread cupcakes with warm frosting. Sprinkle lightly with cocoa, if desired. Makes 24
cupcakes.One-Bowl Sheet Cake: Prepare batter as above. Grease 13x9-inch baking pan. Line
bottom with waxed paper; grease and flour paper and sides. Pour batter into prepared
pan. Bake 30 to 35 minutes, until top springs back when lightly touched. Cool in pan onrack 10 minutes. Invert cake; remove paper and cool completely. Frost cake with warm
frosting. Decorate with cocoa, if desired. Makes 24 slices.
Nutrition Facts
• Servings Per Recipe 24 cupcakes
• Calories 205,
• Total Fat (g) 7,
• Saturated Fat (g) 4,
• Cholesterol (mg) 35,
• Sodium (mg) 146,
• Carbohydrate (g) 32,
• Fiber (g) 0,
• Protein (g) 3,
• Percent Daily Values are based on a 2,000 calorie diet
• 1/4 cup butter• 1-1/2 cups sifted confectioners sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract
Directions
1. Heat oven to 350 degree F. Line a 13x9x2-inch baking pan with foil, letting foil extendat ends. Grease foil.
2. For the brownies, microwave the 1-1/2 cups butter on 100 percent power (High) in alarge microwaveproof bowl 1 to 1-1/2 minutes or until melted. Whisk in cocoa until smooth;
let stand 15 minutes to cool. Whisk granulated sugar into chocolate mixture until
combined. Add eggs, one at a time, whisking after each addition, until blended. Stir in
flour, 1 tablespoon vanilla and salt until blended. Stir in walnut pieces. Spread batterevenly into prepared pan.
3. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Coolcompletely in pan on wire rack.
4. For the frosting, microwave chocolate and the 1/4 cup butter in a smallmicrowaveproof bowl on 100 percent power (High ) 1-1/2 minutes; stir until smooth.
Transfer mixture to a large bowl; add confectioners sugar, milk and 1 teaspoon vanilla
2. Make crust: Combine graham-cracker crumbs, sugar, almonds and butter in bowl untilcrumbs are evenly moistened. Press mixture into bottom of a 9-inch springform pan. Bake
until golden brown, 10 minutes. Cool on wire rack. Wrap bottom and side of pan withheavy-duty foil. Set aside.
3. Make filling: Reduce oven temperature to 325 degrees F. Remove seeds from vanilla
bean with tip of small paring knife or spoon; set aside. (Place bean in a canister with
granulated or confectioners� sugar to make vanilla sugar.) Beat cream cheese in mixerbowl on medium-high speed, 3 minutes. Scrape side of bowl with rubber spatula. Beat in
vanilla seeds. Gradually beat in sugar, scraping sides of mixer bowl with rubber spatula.Add eggs, one at a time, beating just until blended and mixture is completely smooth. Stir
in sour cream and vanilla extract, if using. Pour filling into prepared pan. Place pan in a
larger roasting pan and carefully add enough hot water to come halfway up side of
springform pan.
4. Bake 1 hour. Turn off oven. Let cheesecake stand in oven 1 hour. (Do not open door.)
Remove from water bath and cool on wire rack 1 hour. Cover cheesecake and refrigerate 6hours or overnight.
5. Remove ring from pan. Transfer cake to a flat serving plate. Garnish top of cake withwhole strawberries, and serve with sliced strawberries, if desired. Makes 12 servings.
(Nutrition facts are based on per serving without strawberries.)
Nutrition Facts
• Calories 525,
• Total Fat (g) 36,
• Saturated Fat (g) 21,
• Cholesterol (mg) 170,
•
Sodium (mg) 372,• Carbohydrate (g) 41,
• Fiber (g) 1,
• Protein (g) 9,
• Percent Daily Values are based on a 2,000 calorie diet
• 1 cup pecan halves, toasted and coarsely chopped
• 1 package (8 oz.) cream cheese, softened
• 4 tablespoons butter or margarine, softened
• 1 cup confectioners' sugar. sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon fresh lemon juice
Directions1. Make cake: Heat oven to 350 degree F. Grease a 10-inch springform pan (or grease a
10-inch round cake pan; line bottom with wax paper; grease paper). Combine raisins andbourbon in small bowl; set aside.
2. Sift together flour, baking soda, salt, nutmeg, baking powder, cinnamon, and cloves in
bowl.
3. Beat granulated sugar and oil in large mixer bowl at medium speed, until blended. Add
eggs, 1 at a time, scraping side and bottom of bowl after each addition. At low speed, beat
in dry ingredients just until combined. Drain raisins through sieve; discard bourbon. Addraisins, carrots, and pecans. At medium speed, beat 5 minutes more until batter is well
blended. Pour into prepared pan; bake 1 hour and 15 minutes, until toothpick inserted in
center of cake comes out clean.
4. Cool cake in pan on wire rack 15 minutes; remove side of pan. Cool completely. (For cakepan, run a knife around side of pan. Invert cake onto rack; remove pan and wax paper.)
Transfer to serving plate.
5. Make frosting: Beat cream cheese and butter in large mixer bowl until smooth. Beat in
confectioners' sugar, vanilla, and lemon juice until light and fluffy. Spread over top ofcake. Makes 12 servings.
1. For Peanut-Butter Filling, beat cream cheese, sugar, peanut butter, butter, and vanilla
in a large mixer bowl, until creamy. Gently fold in half the beaten cream, then fold inremaining cream until blended. Spread filling in crust; smooth top.
2. For topping, combine chocolate pieces and coffee in a microwave proof bowl. Cover withplastic wrap. Microwave on High 1-1/2 to 2 minutes; stir until smooth. Cool chocolate
slightly, then pour over top of filling. Refrigerate pie 1 hour until chocolate is firm, then
cover loosely with plastic wrap and refrigerate overnight. Sprinkle with chopped peanuts,if desired. Makes 8 servings.
Nutrition Facts
• Servings Per Recipe 8 servings
• Calories 715,
• Total Fat (g) 50,
• Saturated Fat (g) 21,
• Cholesterol (mg) 76,
• Sodium (mg) 362,
• Carbohydrate (g) 60,
•
Fiber (g) 2,• Protein (g) 14,
• Percent Daily Values are based on a 2,000 calorie diet
2. Meanwhile, whisk remaining 1/3 cup sugar, cornstarch, yolks and vanilla in a bowl.
Gradually whisk hot milk into yolk mixture. Return yolk mixture to saucepan. Cook overmedium heat, stirring constantly, until mixture thickens and comes to a boil; boil 1 minute.
3. Remove from heat; immediately sprinkle chocolate over top and let stand 2 minutes.Whisk in chocolate and butter until smooth. Pour into four dessert bowls. Cover tops
directly with plastic wrap. Refrigerate until cold, 3 hours. Makes 4 servings.
Nutrition Facts
• Calories 350,
• Total Fat (g) 17.5,
• Saturated Fat (g) 10,
• Cholesterol (mg) 131,
• Sodium (mg) 95,
• Carbohydrate (g) 49,
• Protein (g) 7,
• Percent Daily Values are based on a 2,000 calorie diet