Free Recipes from Around the World! New Recipes Every Day!

Brandied Chocolate Truffles

Servings: 26
Ingredients:

3/4 c  Whipping cream
3 tb Unsalted butter
1/2 lb Bittersweet chocolate
-OR- semisweet chocolate
– Chopped
2 tb Cognac or other brandy
3/4 lb Bittersweet chocolate
-OR- semisweet chocolate
– chopped

Bring whipping cream and unsalted butter to simmer in heavy mediumsaucepan. Reduce heat to low. Add 1/2 pound bittersweet chocolate andstir until melted. Mix in 2 tablespoons Cognac. Let stand at roomtemperature until firm enough to mound on spoon, about 3-1/2 hours.
Line cookie sheet with foil. Spoon truffle mixture by rounded tablespoonsonto [...]

Pear Almond Tart

Servings: 110
Ingredients:

———————————–PASTRY———————————–
1 1/2 c  Unbleached flour
2 tb Sugar
1 pn Salt
1 pn Ground cloves
1/2 ts Grated lemon peel
1/4 lb Butter
1    Egg yolk
5 tb Ice water
Butter; softened

———————————–GLAZE———————————–1/2 c Apricot preserves2 tb Dark rum
———————————-FILLING———————————-1/2 c Finely ground almonds1/2 c Sugar1 tb Flour9 Firm, ripe pears– (preferably Anjou)– peeled, halved lengthwise– and cored
To make pastry, put dry ingredients and lemon peel in bowl of foodprocessor fitted with metal chopping blade; process just to mix. Addbutter and cut into small pieces; [...]

Sherried Walnuts

Servings: 4
Ingredients:

1 1/2 c  Golden brown sugar (packed)
1/2 c  Cream Sherry
2 tb Light corn syrup
1/4 ts Ground nutmeg
1/4 ts Salt
3 c  Walnut halves; toasted

Line 2 cookie sheets with waxed paper. Combine first 5 ingredients inheavy large saucepan. Stir over medium heat until sugar dissolves.Cook without stirring until clip-on candy thermometer registers 240degrees F, about 10 minutes. Remove from heat. Add nuts and stiruntil syrup begins to look cloudy, about 2 minutes. Divide mixturebetween cookie sheets. Working [...]

Caramel-Nut Corn

Servings: 15
Ingredients:

12 c  Poppped popcorn
3 c  Walnut or pecan halves
-OR- unblanched whole
– almonds
1 c  Packed brown sugar
1/2 c  Margarine or butter
1/4 c  Light corn syrup
1/2 ts Salt
1/2 ts Baking soda

Divide popcorn and nuts between 2 ungreased rectangular pans, 13×9×2inches. Cook brown sugar, margarine, corn syrup and salt over mediumheat, stirring occasionally, until bubbly around edges. Continuecooking 5 minutes; remove from heat. Stir in baking soda untilfoamy. Pour over popcorn and nuts, stirring until corn is wellcoated. Bake uncovered in 200 degree F [...]

Coffee-Walnut Toffee

Servings: 2
Ingredients:

1 1/4 c  Unsalted butter
1 c  Sugar
1/3 c  Packed golden brown sugar
1/3 c  Water
1 tb Dark unsulfered molasses
2 ts Instant espresso powder
1/2 ts Ground cinnamon
1/4 ts Salt
2 c  Coarsely chopped walnuts
– (toasted)
4 1/2 oz Bittersweet chocolate
–(imported), finely chopped

Butter small cookie sheet. Melt butter in heavy 2-1/2 quart saucepanover low heat. Add both sugars, water, molasses, espresso, cinnamonand salt; stir until sugar dissolves. Attach clip-on candythermometer to pan. Increase heat to medium; cook until thermometerregisters 290 degrees F, stirring slowly but constantly and scrapingbottom of pan with wooden spatula, about 20 [...]

Cranberry Fritters

Servings: 4
Ingredients:

8 oz Cranberry jelly, canned
5 tb Flour
1/2 ts Baking powder
1/2 ts Sugar
5 tb Water
Vegetable oil
– for deep-frying
Flour; for dredging

Cranberry tartness suggests the original Chinese ingredient, a firm,gelatinous jelly flavored with the hawthorn berry (or ’shan dza’,which in northern China is pureed to make a delicious tart, thick,cooling drink). Enclosed within a light, deep-fried batter, thestrips of jelly become hot and soft or, in the case of cranberry,almost liquid. Buy the ‘jellied [...]

Pecan-Pie Bars

Servings: 18
Ingredients:

———————————–DOUGH———————————–
1 1/2 c  Flour
2 tb Brown sugar, packed
1/2 c  Butter; softened

———————————-TOPPING———————————-1/2 c Brown sugar2 Eggs1/2 c Light corn syrup2 tb Butter; melted1 ts Vanilla1/8 ts Salt
In a small bowl mix together the flour and brown sugar to make the dough.With fingers, work in softened butter until dough begins to hold together.Press into bottom of 9-inch square pan. Bake at 350 F for 12 [...]

Sweet-Potato-and-Apple Casserole

Servings: 4
Ingredients:

2 md Sweet potatoes
-(about 1/2 lb each)
Water
2 md Golden Delicious apples
3 tb Brown sugar
1 tb Butter or margarine
1/2 ts Salt
1/4 ts Ground cinnamon
1/8 ts Ground nutmeg
1/2 ts Cornstarch

Peel sweet potatoes; cut into 1-inch cubes. In 2-quart casserole, placesweet potatoes and 2 tablespoons water; cover with casserole lid or largeplate. Cook at HIGH (100% power) 4 minutes, stirring after 2 minutes.
Meanwhile, peel and core apples and cut into 1-inch pieces. Add apples,brown sugar, butter or margarine, salt, cinnamon, and nutmeg to [...]

Marbleized Mint Bark

Servings: 1
Ingredients:

1/3 c  Mint or regular choc. chips
1 lb ’white’ chocolate pieces
3/4 c  Crushed candy canes

Line a baking sheet with foil; set aside. In a small saucepan heat mintor regular chocolate chips over low heat, stirring constantly, til meltedand smooth. Remove pan from heat.
In a 2-quart saucepan heat the white chocolate over low heat, stirringconstantly, till melted and smooth. Remove pan from heat. Stir incrushed candy canes. [...]

Florentine Triangle Jewels

Servings: 68
Ingredients:

3/4 c  Butter
1/2 c  Granulated Sugar
1/4 c  Whipping cream
1/2 c  Chopped red candied cherries
1/2 c  Chopped green cand. cherries
1/2 c  Chopped candied pineapple
1 c  Sliced blanched almonds
2 tb Grated orange peel
1/2 c  Semisweet chocolate pieces

——————————-BUTTERY CRUST——————————-1 1/2 c Flour1/2 c Powdered sugar1/2 c Butter; cut into pieces2 ts Vanilla extract2 tb Whipping cream
Line a 15′ x 10′ jelly roll pan wtih foil. Prepare Buttery Crust. Presscrust mixture evenly into bottom of foil-lined pan. Refrigerate whilepreparing topping. Preheat oven to 375 degrees. In a medium saucepan,combine butter, [...]