Award-Winning Butter Tarts

Total time: 1¼ hours PT4500.0S    

Prep time: 45 min

Chef: Lennie

Ingredients

16 pie pastry (fill 16 muffin cups your own or from a mix) 12 cup raisins 14 cup butter (soft) 14 cup brown sugar (packed) 1 pinch salt

12 cup corn syrup

1 egg (lightly beaten)

12 tsp vanilla

Directions

1	Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
2	In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
3	In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
4	Add egg and vanilla and mix well.
5	Drain raisins.
6	Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
7	Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
8	Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
9	I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
10	Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

Easy Cheesecake With Cherry Topping

Total time: 30 min PT1800.0S   

 Prep time: 15 min

Chef: Chef LINDA JEAN

Ingredients

1 graham cracker crust (prepared) 8 ozs cream cheese 16 ozs sugar (10xx confectioners)

21 ozs cherry pie filling

8 ozs cool whip

Directions

1	Put cream cheese on counter to soften.
2	Put Cool Whip on counter to thaw.
3	Put softened cream cheese in mixing bowl
4	Beat cream cheese and sifted confectioners sugar until lumps are gone.
5	Add thawed Cool Whip.
6	Blend until smooth and fluffy.
7	Pour into graham cracker crust and smooth with spoon until it's level.
8	Spoon on pie filling.
9	Set in refrigerator (to set) overnight.
10	If you are in a hurry, set 4 hours.

Ice Cream Gingersnap Sandwiches

Ingredients

1 cup butter (room temperature) 1 cup brown sugar (packed) 12 cup molasses (unsulphured) 1 egg 312 cups flour 1 tsp baking soda 12 tsp salt

2 tsps ground ginger

1 tsp cinnamon

12 tsp ground cloves

12 tsp ground nutmeg

12 tsp black pepper (freshly ground)

3 pts caramel ice cream (vanilla)

Directions

1	1. Beat butter and brown sugar together in a bowl with a mixer on medium speed. Mix in molasses, then egg, until blended, scraping bowl as needed.
2	2. In a small bowl, combine flour, baking soda, salt, and spices; add to butter mixture on low speed, mixing until combined.
3	3. Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours.
4	4. Preheat oven to 350°. Unwrap dough. On a generously floured surface, roll out each disk until 1/8 in. thick. Using round 2 1/2- to 3-in. cookie cutters, cut out dough and arrange circles about 1 in. apart on parchment-lined baking sheets (use a small spatula to transfer). Reroll scraps as needed.
5	5. Bake cookies until dry-looking and just starting to brown on edges, about 8 minutes. Set pans on racks and let cookies cool on pans.
6	6. Scoop about 2 tbsp. ice cream onto the flat side of one cookie and sandwich with another cookie. Freeze airtight until firm.
7	Make ahead: Chill dough (step 3) up to 1 week. Store baked cookies airtight up to 3 days.
8	Note: Nutritional analysis is per sandwich cookie.

Chocolate Cake With Peanut Butter Icing

Total time: 45 min PT2700.0S    

Prep time: 15 min

Chef: Cassie Lackey

Ingredients

1 box chocolate cake mix (duncan hine) 1 jar vanilla (pillsbury, icing) 2 tbsps peanut butter

13 cup whole milk




Directions

1	Follow directions on the back of the cake mix box. Bake the cake as directed.
2	When cake is finished, let cool until room-temperature.
3	Stir in 2 Tbsp peanut butter into the jar of vanilla icing. Add 1/3 cup of milk to thin it out a little. Stir until mixed well.
4	Ice the cake with the peanut butter icing.
5	Enjoy!

Addie's Favorite Peanut Butter Chocolate Chip Cookies

Total time: 25 min PT1500.0S    

Prep time: 15 min

Chef: KathyLRichey

Ingredients

212 cups all-purpose flour 12 tsp salt 12 tsp baking soda 1 cup softened butter 1 cup peanut butter

1 cup white sugar

1 cup brown sugar (packed)

2 eggs

12 ozs chocolate chips

Directions

1	Mix dry ingredients and set aside.
2	Mix butter and peanut butter.
3	Add both sugars, cream well.
4	Add eggs and mix well.
5	Add flour mixture, mix well.
6	Fold in chocolate morsels.
7	Drop dough from rounded teaspoons onto cookie sheet.
8	Bake in pre-heated 375 degree oven for 10-13 minutes.
9	Allow to cool on cookie sheet 2 minutes.
10	Remove to cooling rack to finish cooling.

Brownie-and-Peanut-Butter Ice Cream Sandwiches

Ingredients

vegetable oil cooking spray 2 cups all-purpose flour 1 12 tsps baking powder 1 12 tsps salt 11 ozs unsalted butter (6 tablespoons, room temperature) 7 ozs unsweetened chocolate

2 23 cups sugar

4 large eggs

2 tsps pure vanilla extract

peanut butter ice cream

Directions

1	Preheat oven to 350 degrees. Coat two 13- by-18-inch rimmed baking sheets with cooking spray, line with parchment, and spray parchment.
2	Whisk flour, baking powder, and salt in a medium bowl. Melt butter and chocolate in a large heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, add sugar, and stir until dissolved. Stir in eggs, 1 at a time, and then stir in vanilla. Stir in flour mixture until just incorporated. (Do not overmix.)
3	Divide batter between pans. Use an offset spatula to spread batter into thin, even layers. Bake, rotating pans once, until batter just begins to set, 8 to 10 minutes. (The surfaces will look dry, and testers inserted in the centers will come out wet.) Let cool completely in pans on wire racks.
4	To assemble, place the flat side of a large wire rack over 1 brownie, and invert rack, brownie, and pan together. Remove pan and parchment. Repeat with remaining brownie. Place a clean rimmed baking sheet over 1 brownie, and invert pan, brownie, and rack together. Remove rack. The brownie should be in the pan, top side up.
5	Spread ice cream in a smooth, even layer over brownie in pan. Align pan lengthwise with remaining brownie on rack, and use rack to quickly and carefully flip brownie onto ice cream. Remove rack. Press top brownie gently. Cover and freeze until firm, at least overnight (or up to 1 week).
6	Uncover, and cut into squares. Serve immediately (or cover and freeze ice cream sandwiches overnight).

Oreo Cookie Ice Cream Cake

Total time: 1½ hours PT5400.0S    

Prep time: 1½ hours

Chef: Cheesehead

Ingredients

1 lb oreo cookies (crushed fine) 12 cup margarine (melted) 12 gal vanilla ice cream (softened)

8 ozs fudge topping (chocolate)

Directions

1	Mix Oreo cookie crumbs (reserve 1/4 cup of crumbs for the top)and melted margarine. Pat into a 9 x 13 pan. Freeze until set. Spread ice cream onto the crust. Refreeze. Spread fudge topping on top and sprinkle with the reserves oreo cookie crumbs.

Maple Ice Cream with Candied Walnuts, and Nutty 

Chocolate Sauce

Total time: 1 hr 13 min PT4380.0S    

Prep time: 10 min

Chef: Emeril Lagasse

Ingredients

1 cup maple syrup (grade) 2 cups heavy cream 1 cup whole milk pinch salt 4 large egg yolks 34 tsp extract (maple) 4 tsps unsalted butter 14 cup dark brown sugar (packed) 1 cup walnut (chopped, pieces)

12 cup chocolate chips

12 cup shredded coconut

waffle (sugar cones)

sauce (nutty chocolate, recipe)

12 cup heavy cream

4 ozs semisweet chocolate (chopped)

1 tsp nocello (nut-flavored liqueur)

Directions

1	In a small saucepan, bring the maple syrup to a simmer and cook until reduced to 3/4 cup, about 5 minutes. Remove from the heat.
2	In a medium saucepan, combine the cream, milk, reduced maple syrup, and a pinch of salt. Bring to a gentle boil over medium heat. Remove from the heat.
3	Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Return to medium-low heat and cook, whisking, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Whisk in the maple extract. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 2 hours.
4	Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve. Line a baking sheet with waxed paper and set aside. In a medium skillet, combine the butter and brown sugar. Cook, stirring, over medium heat until the sugar is dissolved. Add the nuts and a pinch of salt and cook, stirring, until toasted and evenly coated, about 6 minutes. Remove from the heat. Spread the coated nuts on the prepared baking sheet, stirring with a fork to keep from clumping.
5	When ready to serve, remove the ice cream from the freezer and let soften at room temperature for 10 minutes. Spread on a flat work surface and mix the candied walnuts, chocolate chips, and coconut into the ice cream. Scoop into cones and drizzle with nutty chocolate sauce. Serve immediately.
6	Nutty Chocolate Sauce:
7	In a small, heavy saucepan, bring the cream to a bare simmer over low heat. Place the chocolate pieces in a medium bowl. Remove the cream from the heat and whisk slowly into the chocolate. Add the liqueur and continue whisking until the chocolate melts and the sauce thickens.
8	Serve the chocolate sauce warm, or let cool to room temperature.
9	Yield: 3/4 cup

Chocolate Shortcakes with Vanilla Ice Cream, 

Strawberries and Fudge Sauce

Ingredients

23 cup whipping cream 14 cup chocolate syrup (hershey) 1 tsp vanilla extract 12 tsp espresso powder (instant, dissolved in 1 tablespoon hot water) 1 12 cups all purpose flour (unbleached) 12 cup sugar (6 teaspoons) 13 cup unsweetened cocoa powder (preferably)

12 tsp salt

14 cup unsalted butter (chilled, cut into 12 inch pieces)

2 tbsps unsalted butter (melted)

3 tbsps banana liqueur (brandy)

sauce (fudge)

vanilla ice cream

strawberry (liqueur)

1 tbsp baking powder Directions

1	Preheat oven to 400°F. Line large baking sheet with parchment paper. Whisk cream, chocolate syrup, vanilla and dissolved espresso powder in small bowl.
2	Blend flour, 1/2 cup sugar, cocoa, baking powder and salt in processor. Add 1/4 cup chilled butter; process until mixture resembles fine meal. Add chocolate-cream mixture and blend, using on/off turns, until moist clumps form.
3	Turn dough out onto work surface. Gather dough into ball; divide into 6 equal pieces. Using lightly floured hands, form each piece into 2-inch-high, 2-inch-diameter mound. Place on prepared baking sheet, spacing shortcakes 3 inches apart (shortcakes will spread). Brush tops of shortcakes with melted butter. Sprinkle each with 1 teaspoon sugar.
4	Bake shortcakes until tester inserted into center comes out with some moist crumbs attached, about 15 minutes. Cool on sheet. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven about 5 minutes before continuing.)
5	Cut shortcakes horizontally in half. Whisk banana liqueur into warm Fudge Sauce. Spoon scant 1/3 cup warm sauce onto each of 6 plates. Place bottoms of shortcakes onto sauce. Top with scoop of ice cream. Spoon strawberries over. Add shortcake tops and serve.