Dessert Recipes

Ingredients

Espresso Syrup
WATER, 1/3 cup
SUGAR, 1/2 cup
ESPRESSO, 2/3 cup strong brewed
ITALIAN OR DOMESTIC BRANDY, 1/4 cup, optional

Mascarpone Filling
HEAVY WHIPPING CREAM, 1-1/2 cups
SUGAR, 1/3 cup
VANILLA EXTRACT, 2 teaspoons
MASCARPONE CHEESE, 1 pound, softened to room temperature
SAVOIARDI, 1/2 pound, imported or domestic ladyfingers, or sliced sponge cake
COCOA POWDER

Directions

Syrup
Combine water and sugar in a small saucepan.
Bring to a simmer, stirring occasionally to dissolve sugar.
Remove from heat, cool.
Add coffee and optional brandy.

Filling
Whip cream with sugar and vanilla until soft peaks form.
Fold cream into softened mascarpone.

Assembly
Place a layer of the savoiardi, ladyfingers or sponge cake slices in the bottom of a shallow 2-quart baking dish or gratin dish. Sprinkle with half the syrup. Spread with half the filling. Repeat with remaining savoiardi, syrup and filling, spreading the top smooth, using a metal spatula. Cover with plastic wrap and refrigerate for up to 24 hours before serving. Immediately before serving, place cocoa in a fine strainer and shake a light coating onto the surface.  

Ingredients
1 chocolate cake mix
12 oz. chocolate chips
3/4 c. chopped pecans
4 eggs
1/2 c. oil
1/4 c. water
1 c. sour cream
1 tsp. vanilla
1 pkg. instant chocolate pudding

Directions
In bowl combine 2 tablespoons cake mix, pecans and chocolate chips. Stir to coat; set aside.
Combine remaining cake mix, eggs, oil, water, sour cream, vanilla and pudding. Mix well with mixer. Fold in chips and nuts. Pour into greased and floured bundt pan.
Bake 350 degrees for 55 minutes until done. Cool 25 minutes and remove from pan.

BETTER THAN SEX FROSTING:
1/2 c. butter
1 c. brown sugar
1/4 c. evaporated milk
1/4 c. sifted powdered sugar

Melt butter, add brown sugar. Cook until it bubbles. Add milk and cook until smooth. Remove from heat and add sifted powdered sugar. Whisk until smooth. Drizzle over the cake.  

Pie Ingredients
2/3 c. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
6 to 8 green or baking apples, pared and sliced
1 unbaked 9 inch pie shell

Directions
Blend sugar and spices; toss with apples. Arrange mixture in pie shell.

SUGAR CRUMB TOPPING:
3/4 c. packed brown sugar
1/4 c. sugar
3/4 c. flour
1/4 tsp. salt
1/2 c. butter

Blend sugars, flour and salt. Cut in butter until mixture is crumbly. Spoon crumb topping over apples. Bake at 425 degrees for 15 minutes. Reset temperature to 350 degrees and continue baking for 35 to 40 more minutes. 

Ingredients
1/2 c. butter, cut in 8 equal parts
1 (1 oz.) square unsweetened chocolate, melted and cooled
1 tsp. vanilla
1 (8 inch) baked pastry shell
3/4 c. sugar
2 lg. eggs
Whipped cream

Directions
In a small mixing bowl, cream butter and sugar. Beat in chocolate and vanilla until blended. Add eggs, one at a time, beating with electric mixer at medium speed for 5 minutes after each addition. Turn into pastry shell. Chill, garnish with whipped cream. 

Ingredients
1 c. sour cream
1 (3 oz.) pkg. cream cheese (softened)
1/2 c. sugar
2 cans whole cranberry sauce
1 (8 oz.) can crushed pineapple (well drained)
1 c. chopped pecans
1 (8 oz.) container frozen whipped topping (thawed)

Directions
In a bowl, with electric mixer combine sour cream, cream cheese, and sugar until well blended. Stir in cranberries, pineapple, and pecans. Fold in topping. Place in slightly oiled 6 cup mold and freeze. To serve dip bottom of mold in warm water until salad loosens and invert onto platter. This salad should be only slightly thawed before serving.