Croissant

Ingredients

• 1 1/4 teaspoons active dry yeast
• 3 tablespoons warm water (110 degrees F/45 degrees C)
• 1 teaspoon white sugar
• 1 3/4 cups all-purpose flour
• 2 teaspoons white sugar
• 1 1/2 teaspoons salt
• 2/3 cup warm milk
• 2 tablespoons vegetable oil
• 2/3 cup unsalted butter, chilled
• 1 egg
• 1 tablespoon water

 

Steps

1. Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
2. Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes.
3. Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
4. To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
5. Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes. 

 

Cakes: Ombre & Ruffle Style

                                            

Royal Icing

Ingredients

• 4 egg whites
• 4 cups sifted confectioners' sugar
• 1 teaspoon lemon extract

 

Steps

1. Beat egg whites in clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened. NOTE: When dry, Royal Icing is very hard and resistant to damage that can occur during shipping/handling. 

 

Marshmallow Fondant

Ingredients:

• 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
• 1 pound powdered sugar (4 cups), plus extra for dusting
• 2 tbsp water
• Food coloring or flavored extracts, optional

Preparation:

1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.
2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.
3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.
4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.
5. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.
6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.
7. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.

French Chocolate Cake

INGREDIENTS

• 1/2 cup white sugar
• 10 (1 ounce) squares semi-sweet chocolate
• 3/4 cup unsalted butter, cubed
• 2 teaspoons vanilla extract
• 5 eggs, separated
• 1/4 cup sifted all-purpose flour
• 1 dash cream of tartar
• salt to taste

 

STEPS

1. Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 9 1/2 inch springform cake tin. Dust with a little sugar, and tap out the excess.
2. Set aside 3 tablespoons of the sugar. Place the chocolate, butter, and remaining sugar in a large, heavy-based pan. Cook over moderate heat until the chocolate and butter have melted, and the sugar has dissolved. Remove the pan from heat. Stir in vanilla, and leave the mixture to cool slightly.
3. Beat the egg yolks into the chocolate mixture one at a time, beating well after each addition. Stir in the flour.
4. In a large bowl, scrupulously clean and grease free, beat the egg whites until foamy. Add cream of tartar and salt, and beat to stiff peaks. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy. Beat 1/3 of the egg whites into the chocolate mixture, then carefully fold in the remaining whites. Carefully pour batter into the prepared tin, and tap the tin gently to release air bubbles.
5. Bake for about 45 minutes to 1 hour, until well risen and a skewer inserted into the center of the cake comes out clean. If the cake appears to rise unevenly, rotate after 30 to 35 minutes. If the cake starts to crack or become too brown, place a piece of foil lightly over the top. Transfer the cake to a wire cooling rack, and remove the sides of the springform tin. Cool completely, and then remove the base. Do not attempt to remove the cake before it 's completely cooled as this cake is very fragile. 

 

 

Blackberry Cheesecake

 INGREDIENTS

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter
• 1 tablespoon cinnamon
• 3 (8ounce) packages cream cheese
• 4 eggs
• 1 cup sugar
• Topping
• 1/2 pint sour cream
• 3 tablespoons sugar
• 1 teaspoon vanilla
• 1 jar blackberry jam
• 1/2 package thawed frozen blackberries-- fresh is better and if you can find them

STEPS

1. Preheat oven to 300° degrees F. Combine crumbs, sugar, cinnamon and butter.  Press onto bottom of springform pan.  A little oil on your fingers helps to keep the crust from sticking to your fingers. 

2. Blend in cream cheese and add eggs one at a time, whipping after each addition.  Gradually add sugar and mix. 

3. Pour over crust.  Bake 45 minutes.  Remove from oven and place on a wire rack. 

4. Whip sour cream, sugar and vanilla.  Pour on top of baked cake and bake for 10 more minutes. 

5. Remove and chill until firm.  When ready to serve, heat jam and blackberries.  Pour hot over the cake slices or entire cake.  Serve your Blackberry Cheesecake Recipe. 

This cheesecake is really delicious the combination of the blackberry with all the other ingredients is FANTASTIC!!! you should really try making this cheesecake!

 

Betty Crocker's Turtle Tart

 

 INGREDIENTS

 

Cookie Base

1

pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2

cup butter or margarine, softened

1

tablespoon water

1

egg

1

cup chopped pecans

Filling

40

caramels, unwrapped

1/3

cup whipping cream

3/4

cup chopped pecans

Topping

1

bag (11.5 oz) milk chocolate chips (2 cups)

1/3

cup whipping cream

1/4

cup chopped pecans

STEPS

• STEP 1
•   Heat oven to 350°F. In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up sides of ungreased 9-inch tart pan with removable bottom.
• STEP 2  
• Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes.
• STEP 3  
• Meanwhile, in medium microwavable bowl, microwave caramels and 1/3 cup cream on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in 3/4 cup pecans. Spread over cooled crust. Refrigerate 15 minutes.
• STEP 4 
•   In another medium microwavable bowl, microwave chocolate chips and 1/3 cup cream on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator.

Personally I like this tart a lot, but I think for some people it will be a little bittersweet...I think Betty Crocker has some of the most delicious desserts I've eaten.

  

Nachos

Ingredients

• Tortilla chips - extra thick - 1 14-oz bag
• Refried beans - 2-3 cups
• Cheddar Cheese - 1/2 lb, grated, about 3 cups
• Pickled jalapeno peppers - 4 peppers, sliced

• Salsa
• Guacamole
• Sour cream
• Cilantro, chopped

Steps

1 Preheat the oven to 350°F. Arrange a layer of tortilla chips along the bottom of a wide, shallow baking pan. It will make things easier if this baking pan also can be used as a serving pan, such as the ceramic platter shown in the photo above. The layer of tortilla chips can be a couple chips thick. Spread the refried beans over the chips (this is why you need extra thick chips, so they don't break when encountering the beans). Sprinkle the grated cheese over the top of chips and beans. Sprinkle slices of jalapeño peppers over the cheese. Bake in oven for 10 minutes, or until cheese is melted. 5 minutes in a convection oven.
2 Serve with dollops of salsa, sour cream and guacamole, with chopped cilantro sprinkled on top.
Serves 8.

French Crêpes

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon white sugar
• 1/4 teaspoon salt
• 3 eggs
• 2 cups milk
• 2 tablespoons butter, melted

 Steps

1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as   thinly as possible. Brown on both sides and serve hot.   An EXCELLENT recipe for dinner, dessert, and breakfast!!! easey, and delicious!

French Macarons

Ingredients

• For the Macarons

  • 1 cup confectioners' sugar
  • 3/4 cup almond flour
  • 2 large egg whites, room temperature
  • Pinch of cream of tartar
  • 1/4 cup superfine sugar

•  Fillings for Macarons

  • Chocolate: Chocolate Ganache
  • Coconut: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.
  • Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.
  • Pistachio: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.
  • Raspberry: 3/4 cup seedless raspberry jam
  • Swiss Meringue Buttercream

Steps

1. Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
2. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
4. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
5. Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

Delicious Recipe, and EXCELLENT for DESSERT!!!

Betty Crocker's, Red Velvet Cupcakes, with Cream Cheese Frosting, and Filling!

Ingredientes, Ingredients, Ingrédients

Cupcakes

1

box Betty Crocker® SuperMoist® German chocolate cake mix

1

cup water

1/2

cup vegetable oil

3

eggs

2

tablespoons unsweetened baking cocoa

1

bottle (1 oz) red food color (about 2 tablespoons)

Filling and Frosting

12

oz cream cheese (from two 8-oz packages), softened

1/3

cup butter or margarine, softened

1

tablespoon vanilla

9

cups powdered sugar

1

to 3 tablespoons milk

Betty Crocker® colored sugar, if desired

•Step 1
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

Step 2

In large bowl, beat cake mix, water, oil, eggs, cocoa and food color on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). Bake and cool completely as directed on box for cupcakes.

Step 3

In large bowl, beat cream cheese, butter and vanilla with electric mixer on high speed until fluffy. Gradually add powdered sugar, beating until smooth. Beat in 1 tablespoon of the milk. Add additional milk, 1 teaspoon at a time, until frosting is piping consistency.

Step 4

Fit round tip (opening about 1/8 to 1/4 inch in diameter) in decorating bag. Spoon about 1 1/4 cups frosting into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes.

Step 5

Fit round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon remaining frosting into bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with colored sugar. Store loosely covered in refrigerator.

It's great if you want to make a special dessert, or if you want to sell caupcakes, or make it for a birthday, or just if you want to cook, you can even give them as a gift!

Baking is a science, and Cooking is an Art...

Baking is how you start kids at cooking in the kitchen. It's fun whether it's baking bread or cookies. With baking, you have to be exact when it comes to ingredients.

-Sandra Lee