Crazy Crepes

Whenever I make up savory crepes for dinner, I always make enough for dessert also.

Instead of making traditional crepes for the kids, I let them have fun on their own. I make up a box of instant pudding and let it set for about an hour.

I then bring out the chocolate/caramel/butterscotch syrup, sprinkles and whip cream.

Leaving the crepe flat on the plate we smear the pudding like sauce on a pizza. Then they get to decorate the top with their sprinkles and whip cream

SINKING NUTS IN BATTER

When you are making fresh bread and muffins with nuts or fruit in it, you will sometimes find that the nuts/fruit sink to the bottom before they set in the oven.

The next time that you are baking, take your nuts/fruit and roll them liberally in flour.

Mix up your batter per the recipe and just before baking fold in the nuts/fruit.

Pour directly into the baking dish and bake immediately.

The flour will help keep the fruit/nuts suspended so that they should not sink.

EASY JELLY ROLL PAN REMOVAL

When making cakes or jellyrolls, cut out a piece of wax paper large enough to cover the bottom of the pan.

Grease the pan, place the wax paper in the bottom, and pour in the batter.

After baking, invert the pan onto a cooling rack and peel off the waxed paper.

The waxed paper will prevent the cake from sticking to the bottom of the pan.

MOLDED SALAD

You have just made the perfect molded salad for your dinner party.

You take the salad from the refrigerator and turn it upside down on the serving platter.

It won’t come out….

Don’t worry! This is an easy fix!

Fill up your sink with warm/hot water.

Hold the molded salad in the water, making sure that no water goes over the top.

Remove from the water and place pan on an absorbent towel.

Using a butter knife, gently place the knife between the salad and the mold and run the knife around the outside/inside edges.

Place your serving platter on top of the salad and then holding pan firmly to the platter flip over.

Shake the mold/platter gently and you should feel the salad loosen and drop to the platter.

If nothing happens, repeat the process until the mold lifts off.

SEASONING ICE CREAM

When making homemade ice cream, sometimes the flavor is just a bit off when you serve it fresh from the machine.

The next time that you make ice cream try “seasoning” it a bit before serving.

To do this, just remove the paddle from inside the bucket and replace the lid. Place salt and ice over the top and let it sit for up to 4 hours.

If it is a hot day, keep an eye on your ice to make sure that it doesn’t melt down too much, replace as needed.

Letting the ice cream sit for a bit will allow the flavors to blend, giving you richer taste.

PUDDING POPS

If you get tired of having the same old desserts night after night, try dressing up an old favorite. Pudding is very versatile. Just keeping a couple of extra boxes of instant pudding on hand can help you create fun and unique desserts for your family.

Grab a box of 3oz paper cups before they make it to the bathroom dispenser.

Spoon prepared pudding into the cups and cover each cup with a square of aluminum foil.

Insert Popsicle sticks through the center of the foil and place on a cookie sheet.

When all the pops are made up, transfer the tray to the freezer. (Make sure that you made room before you started!)

Freeze until firm, usually 2-3 hours. Remove pops from the freezer and tear off the cup to enjoy!

Pudding Parfait

If you get tired of having the same old desserts night after night, try dressing up an old favorite. Pudding is very versatile. Just keeping a couple of extra boxes of instant pudding on hand can help you create fun and unique desserts for your family.

Grab a can of fruit pie filling or fresh fruit when it is in season. Make up a batch of pudding. Before it sets, layer the pudding and the fruit into parfait glasses.

If you want a bit of extra texture, put a scoop of granola between each layer.

SIMPLY SOUFFLE

When you are entertaining guests most people over look the simplicity of a soufflé. They are easy to prepare, look impressive, taste heavenly and make very little mess to prepare.

Earlier in the day prepare a salad along with a couple of other accompaniments to compliment your soufflé.

Make up the soufflé and pop it in the oven just before your guests are scheduled to arrive.

The soufflé cooks for almost an hour giving everyone a chance to arrive and you a chance to relax and visit.

CRACKED CHEESECAKE

You made a cheesecake for guests that were coming and you noticed that the top cracked.

Time for some cover up work! Cover the cheesecake with:
· canned cherries
· sour cream and fresh fruit that is in season.
· Jam or Preserves

Cheesecake usually will crack it is cooked at too high of a temperature and/or cooked too long. To avoid this in the future, try cooking cheesecake at 300º – 350º F. The center of the cheesecake will just barely move if you move the pan in the oven. If it ripples, it is not done. Remember that it will firm up more upon cooling.

BEST MERINGUE

To make the best Meringue, use eggs that are at room temperature.

Only use very clean metal or glass bowls. Plastic bowls will retain oil and you will not achieve that volume that you are looking for.

When separating eggs, use 3 bowls:
· Bowl #1 – Crack the egg and carefully separate the yolk from the white
· Bowl #2 – Place the yolk into this bowl
· Bowl #3 – Now place the whites from Bowl 1 to Bowl 3
· Repeat with Bowl #1 until all eggs are separated

This will give you precaution on 2 things. It will ensure that if you accidentally get a bit of yolk in the white, it is only with that egg, and not in with all the others that you have already done. It will also prevent contamination if you do happen to get a rotten egg.

If you do get a bit of yolk in the white, place the yolk with the white and do not use it. Place it in a container and save it for when you need a whole egg for a recipe.

After all of the whites and yolks are separated, whip the whites on high speed with a hand or stand mixer. Just as soft peaks begin to form add 1/8 tsp of cream tartar per egg to the whites to make them strong.

Now you can blend in any sugar or flavoring that recipe asks for, but only mix until stiff peaks appear.

If you mix too long, your whites will become dry and not hold together for baking.

FREEZING WHIPPED CREAM

You have just made the best dessert for the family and topped it with whipped cream.

Now that you are cleaning up you are trying to decide what to do with the left over whipped cream.

You hate to throw it away, but it does not store well in the refrigerator.

The answer is simple: freeze it.

Line a baking sheet with waxed paper.

Spoon the whipped cream into mounds on the lined baking sheet and pop in the freezer.

Freeze until set, then cut apart the waxed paper and store in a tightly sealed container in the freezer until ready to serve. (No longer than 1 month)

Now, when you need whipped topping for a dessert, pull the number of whipped cream puffs that you need from the freezer, let sit at room temperature for 5-7 minutes, remove the waxed paper, and place on top of your dessert.

MELTING CHOCOLATE

To quickly melt chocolate, place the chocolate chips or chocolate melts into a microwave-proof bowl.

Place the bowl in the microwave and set Power at 40% and microwave for 30 seconds at a time.

Each time 30 seconds elapses, stir the chocolate.

Stop cooking as soon as the pieces have almost all melted. They will continue to melt as you stir.

SAUCEY PUDDING

If you get tired of having the same old desserts night after night, try dressing up an old favorite.

Pudding is very versatile. Just keeping a couple of extra boxes of instant pudding on hand can help you create fun and unique desserts for your family.

Make up the recipe of pudding as normal, but add in an extra ½ cup of milk or so per large box of pudding. This will make a yummy sauce that you can pour over fresh fruit or cakes.

WHIPPED CREAM

To make the best Whipping Cream, chill the bowls and the beaters to help the cream remain cool.

Begin whipping at high speed with a hand mixer or stand mixer. Do not mix too long or you will make butter!

Once peaks begin to form, add your sugar and flavoring and whip for about another 30 seconds to fully incorporate.

Serve immediately.

Winter Pie Topping

You have company over and you are preparing pies for dessert.

Winter pies using pumpkin, apple, or any other fall fruit/vegetable can sometimes use a bit of spicing up.

Try this for a little change. Make up your whipped topping as normal, but replace the vanilla with rum flavoring.

It will add an unexpected and warm taste.

CHOCOLATE COVERED MARSHMALLOWS

For a fun treat any time of year, melt up some chocolate in any color.

Place a popsicle stick in the top of a large marshmallow.

Dunk the marshmallow into the chocolate thoroughly covering it all.

Before the chocolate has a chance to cool all the way, roll your marshmallow in candy decorations.

This is a fun treat for kids to make on special holidays using coordinating colors of chocolate and candies.

For example use white chocolate and green candies for St Patricks day, or white chocolate and red candies for Valentines day.

Frozen Juice Pie

This is a quick and easy recipe that you can create with most any frozen juice. It is a great last minute desert that looks like you spent all day on it!

1 6oz Can Frozen Juice Concentrate (thaw until "crunchy")
1 can Sweetened Condensed Milk
1 large container Frozen Whipped Topping.

1 Cup Flour
2 Tablespoons Powdered Sugar
1/2 Cup Butter

Preheat oven to 350 degrees F.

Combine flour, sugar and butter until well blended. Press into a 9" pie plate. Bake for 20 minutes. Remove from oven and cool.

Combine the juice concentrate, milk and cool whip well in a large bowl. Pour mixture into cooled shell and refrigerate until ready to serve.

Phyllo Dough Facts

You have a recipe that asks for Phyllo dough.

For starters, what is it and where can you find it?

Phyllo dough is found in the freezer section of most grocery stores.

It is usually found near the frozen fruit or piecrusts. The box is usually quite long (about 14-16 inches) and only about 2x3" around.

Phyllo dough is very thin slices of dough that can be layered for tender desserts or wrappings.

Once you get it home, place it in the refrigerator over night before attempting to use.

When you are ready to start your recipe, unroll the dough on your work surface and keep it covered with a damp towel. (I place a dry towel over the top then spritz with my water bottle just until damp)

Now when you are ready to use, uncover and cut the amount that you need and cover the remaining again until ready to cut more.

Once you are done with any remaining, place in the freezer in a tightly sealed container until you need again.

Don’t forget to allow 24 hours for defrosting in the fridge before using again.

Crazy Chocolate Curls

Chocolate curls to decorate desserts are actually quite easy and fun to make.

Melt 1 cup of chocolate chips and 2 tablespoons of shortening in the microwave oven or on the stovetop.

Line a loaf pan with plastic wrap and pour the chocolate in. Smooth the top a bit with a rubber spatula.

Cover and refrigerate for about 2 hours until set.

Remove from the refrigerator and the loaf pan. Using a vegetable peeler, peel the chocolate off the bar onto a cold plate.

Lift the curls from the plate with a toothpick or the tines of a fork and place on your dessert. It will make any dish look irresistible!

Easy Icing

If you are making a dessert that requires you to drizzle on a topping, the easiest way is in a sandwich bag.

Place your drizzle mix (icing, fudge, etc.) into a sandwich bag and seal closed.

Now cut away a small corner of the bag with a pair of scissors.

Hold the bag over your dessert and gently squeeze to push the topping out of the corner of the bag.

Ice Cream in Recipes

You are making a frozen dessert and the recipe seems pretty straightforward. Here are a few hints that will help you create a successful dessert with few problems.

Always try to use average quality ice cream. You are not going to want the richness of a premium, but you also don’t want the blah of a low cost (iced milk).

Try to find ice cream that is made with milk and/or cream, not just milk, unless the recipe specifies otherwise.

Before you start incorporating your ice cream into your recipe, let it thaw out a bit. This will make it easier to work with. Place the container of ice cream into your refrigerator and check it after about 15 or 20 minutes. The ice cream should be softer to scoop out with out being all melted.

You can also keep a bowl of hot water next to your ice cream to dunk your scoop in. By warming up the scoop it will cut through harder ice cream easier.

If you are making and ice cream cake, use a spring form pan. When you are ready to serve all you have to do is wrap a warm damp towel around the outside for about 20 seconds and release the spring. The cake should not stick to the side and you cake is ready to place on the serving platter.

You can make your dessert up ahead of time, but remember that it will only keep for 3-4 days. For maximum protection, wrap it in plastic wrap, then with aluminum foil. If you make individual ice cream desserts or bars, wrap each one in plastic wrap, then place into a tightly sealed freezer container.

Cheesecake Tips II

Here are a few useful tips to help you make a successful cheesecake. Although a cheesecake is quite simple to make, the right techniques can help make it a success every time.

Try cooking your cheesecake in a water bath.

Using a large piece of heavy-duty foil, wrap the outside of your pan completely.

Examine to make sure that there are not any holes or punctures to let water in during cooking.

Find a pan larger and deeper than your cheesecake pan.

Place your cheesecake pan in the second pan and weight down.

Fill the larger pan with water until it goes up about ¼ up the side of your cheesecake pan.

Remove the cheesecake pan and inspect for any water leakage.

If there is some, remove the foil and try again.

Place the pan of water only in your oven while it is preheating.

Once you have poured your cheesecake mix into the foil covered cheesecake pan, place it in the water bath that is in the oven and cook according to your recipe.

When done, carefully remove the cheesecake pan from the water bath and place on a towel.

Remove the foil from the pan and allow the cake to cool as normal.

The water bath will help to protect the eggs from curdling from the direct heat of the oven.

The added moisture in the air will also help keep the cheesecake from becoming overcooked or drying out.

Layered Cheesecake Help

Here are a few useful tips to help you make a successful cheesecake. Although a cheesecake is quite simple to make, the right techniques can help make it a success every time.

If you are making a multilayer cheesecake, make sure that you bake the first layer for the entire time allowed in the recipe.

If the first layer is not cooked enough, when you add the second layer you may not have a crisp defining line separating the two and the cheesecake may not cook thoroughly to be able to support a second layer.

When you add the second layer, use a large spoon or a ladle to apply the second layer. This way you won’t have the pressure of all of the batter pushing at your existing layer when it is poured in.

If you are making a layered chocolate cheesecake, or a cheesecake with 2 different colors, make sure that you put the heavier, darker layer on the bottom.

Fancy Cake Writing

If you really want to impress your family or friends the next time that you are asked to make a birthday cake, try this neat decorating trick.

In your word processing program, type out the message for your cake. Change the font to something fancy and increase the size so that it will fit comfortably on your cake. Print out your text in black and white.

Hold the paper over the pan that you are going to bake your cake in to make sure that the lettering will fit. Go back to your computer and place an extra space or two between each letter, then print again.

Tape your piece of paper to a flat cookie sheet or the bottom of a cake pan. Cover the paper with a large piece of waxed paper and tape down also.

Melt some chocolate and place into a disposable plastic bag. Using a pair of scissors cut off a very small corner of the bag.

Gently squeeze the chocolate out of the hole that you just made onto the wax paper covering the letters that you printed from the computer. Make sure that chocolate is thickly covering all of the letters.

Once you have made all of the letters if you have any chocolate left, make some squiggles and shapes with the remaining chocolate. Transfer the pan to the freezer for about 20-30 minutes until the chocolate is set.

Remove from the freezer and gently peel your letters and decorations from the wax paper and place on your frosted cake.

You may find that you can use a small knife or spatula to help you move them from the paper to your cake.

If you misplace a letter, just gently lift off, smooth the frosting and replace the letter in the appropriate position.

Letters and shapes don’t need to just be laid flat either, have some fun by standing some up on end or making crazy stacks!

Creative Chocolate Curls

Chocolate curls to decorate desserts are actually quite easy and fun to make.

Melt 1 cup of chocolate chips and 2 tablespoons of shortening in the microwave oven or on the stovetop.

Line a loaf pan with plastic wrap and pour the chocolate in.

Smooth the top a bit with a rubber spatula. Cover and refrigerate for about 2 hours until set.

Remove from the refrigerator and the loaf pan.

Using a vegetable peeler, peel the chocolate off the bar onto a cold plate.

Lift the curls from the plate with a toothpick or the tines of a fork and place on your dessert.

It will make any dish look irresistible!

Dessert Drizzling with Ease

If you are making a dessert that requires you to drizzle on a topping, the easiest way is in a sandwich bag.

Place your drizzle mix (icing, fudge, etc.) into a sandwich bag and seal closed.

Now cut away a small corner of the bag with a pair of scissors.

Hold the bag over your dessert and gently squeeze to push the topping out of the corner of the bag.

Preparing Ice Cream Based Recipe's

You are making a frozen dessert and the recipe seems pretty straightforward. Here are a few hints that will help you create a successful dessert with few problems.

Always try to use average quality ice cream. You are not going to want the richness of a premium, but you also don’t want the blah of a low cost (iced milk).

Try to find ice cream that is made with milk and/or cream, not just milk, unless the recipe specifies otherwise.

Before you start incorporating your ice cream into your recipe, let it thaw out a bit. This will make it easier to work with. Place the container of ice cream into your refrigerator and check it after about 15 or 20 minutes. The ice cream should be softer to scoop out with out being all melted.

You can also keep a bowl of hot water next to your ice cream to dunk your scoop in. By warming up the scoop it will cut through harder ice cream easier.

If you are making and ice cream cake, use a spring form pan. When you are ready to serve all you have to do is wrap a warm damp towel around the outside for about 20 seconds and release the spring. The cake should not stick to the side and you cake is ready to place on the serving platter.

You can make your dessert up ahead of time, but remember that it will only keep for 3-4 days. For maximum protection, wrap it in plastic wrap, then with aluminum foil. If you make individual ice cream desserts or bars, wrap each one in plastic wrap, then place into a tightly sealed freezer container.

Fruity Cake Topper

Having the same old cake, but looking for a new kind of topping?

Try this nifty combo the next time that you want to serve up a memorable dessert.

Grab a large can of fruit from your pantry and drain off all the liquid.

Save the fruit for another recipe and place the liquid into a small saucepan.

To the fruit syrup, add1 tablespoon butter and 1 tablespoon lemon juice. Gently stirring, cook over medium high heat until bubbling.

In a small glass combine 3 tablespoons of water with 1 tablespoon of corn syrup.

Slowly pour into your syrup mixture and continue to cook until sauce thickens.

Gently spoon your warm mixture over your slices of cake and serve warm with fresh whipped topping.

THE UNMOVABLE BLOB

You just made your favorite gelatin salad, just as you are ready to drop it onto a serving platter, your plate slips and now it is off center. No matter what you try it is just not going to move! The next time that you are preparing your salad, try this easy tip to get things centered!

This is actually quite easy to fix if you prepare your serving dish before you try dumping out your salad.

Take your clean serving dish and sprinkle it with a bit of water. Smear the water arount with your fingertips before you un-mold your salad.

Now place you plate on top of the mold and hold firmly. Flip the salad mold so that it drops your creation onto the place.

If it is off center, all you have to do is give it a nudge and you are ready to serve.

Don't add too much water our your dessert will be sliding off the plate and onto the floor when you move it/

PUDDING SKIN?

You made up a batch of pudding for dessert, and just before you serve it up you take a closer look. What is that funny surface on it?

Pudding can form a skin when it cools.

To help prevent the skin from forming simply sprinkle a bit of sugar over the top of each bowl.

The sugar will help prevent the surface from drying out too much and forming the "skin".

You can also cover the pudding tightly with some plastic wrap.

QUICK PARFAIT

You just found out that you have company coming over within the hour and you have no dessert!

You can actually whip up a quick parfait that will taste like you spent all day making it!

Simply mix up a box of instant vanilla pudding. Set in the refrigerator to chill for 5 minutes.

While the pudding is chilling, pull out as many decorative glasses or bowls as you will have guests.

Grab the box of trusty oatmeal or granola and some fresh fruit. Slice strawberries or bananas, or rinse raspberries or blueberries.

Now just layer oatmeal/granola, pudding, fruit, pudding, and oatmeal in your glasses or bowls.

Top with a bit more fruit and refrigerate until ready to serve.

SPECIAL CUPCAKES

To make a sweet surprise for your family, bake up a batch of cupcakes and let cool.

Using an apple corer, remove the middle of the cupcake horizontally.

Pipe frosting into the hole and frost the top.

It will be a sweet surprise!

HOME MADE WHIPPED CREAM

Home made whipped cream is a real treat for dessert and quite simple to make.

About 30 minutes before you are ready to make your whipped cream refrigerate your bowl and beaters. (Or you can freeze for 10 minutes)

Place the desired amount of heavy cream into the cool bowl.

Using your mixer of choice beat the cream just until you can see soft mounds appear and when you pull out the beater you see soft peaks forming.

Add 2 tablespoons of sugar and 1 teaspoon of vanilla to every cup of cream that you placed in the bowl.

Mix once again just until the sugar and vanilla are incorporated well.

Do not mix fresh whipping cream too long, or it will turn into butter.

Serve immediately by generously spooning onto your dessert.