Request: Recipe for Tiramisu
“Hey! Do you have a Pampered Chef recipe for Tiramisu? My neighbor had it the other night and said it was wonderful.”
Yes, I do. Below are two recipes for Tiramisu. One is Brownie Squares and the other, a Trifle…..
Bon Appetite!
Yvonne
Tiramisu Brownie Squares
1 package (19-21 ounces) brownie mix (plus ingredients to make cake-like brownies)
1 cup milk
1/4 cup instant coffee granules
1 container (12 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) cheesecake instant pudding and pie filling
20 chocolate crème-filled sandwich cookies, coarsely chopped
1/4 cup semi-sweet chocolate morsels, grated
1/4 teaspoon cinnamon
1. Preheat oven to 350ºF. Lightly spray rectangular baker with oil. Prepare brownie mix according to package directions for cake-like brownies; pour into baker, spreading evenly. Bake 25-30 minutes or until cake tester inserted in center comes out clean. Remove to cooling rack; cool completely.
2. In a bowl, combine milk and instant coffee granules; stir until dissolved. Add half of the whipped topping and pudding mix; whisk until smooth. Coarsely chop cookies; fold into pudding mixture. Spread filling evenly over cooled brownie.
3. Attach open star tip to a decorator; fill with remaining whipped topping. Pipe diagonal rows, 1/4 inch apart, over entire surface of filling. Grate chocolate morsels over whipped topping. Sprinkle with cinnamon. Chill 30 minutes. Slice& Serve .
Yield: 20 servings or 30 sample servings
Nutrients per serving: Calories 340, Total Fat 16 g, Saturated Fat 4.5 g, Cholesterol 35 mg, Carbohydrate 44 g, Protein 3 g, Sodium 310 mg, Fiber 0 g
Source: Pampered Chef
Tiramisu Brownie Trifle - Pampered Chef Recipe #341124
“Coffee liqueur makes a bold statement in this dramatic dessert.
If desired, use our nonalcoholic variation, as shown in Cook’s Tip.”
30 min | 10 min prep
SERVES 20
1 (18 ounce) package fudge brownie mix (plus ingredients to make brownies)
1/4 cup water (or as called for on the brownie package)
1/2 cup oil (or as called for on the brownie package)
2 eggs (or as called for on the brownie package)
1 (16 ounce) container frozen whipped topping, thawed, divided
2 (1 1/2 ounce) dark chocolate bars, divided
1/2-1 cup coffee liqueur (see Cook’s Tip)
1/2 cup water
3 tablespoons instant coffee granules
2 (8 ounce) packages cream cheese, softened
1 (3 1/3 ounce) package vanilla flavor instant pudding and pie filling mix
Preheat oven to 375°F
Line Large Sheet Pan with a 20-inchpiece of Parchment Paper; set aside.
Prepare brownie mix according to package directions. Pour batter into pan; bake 20-22 minutes or until wooden pick inserted in center comes out clean. Remove brownie from pan to Stackable Cooling Rack.
Meanwhile, attach open star tip to Easy Accent Decorator. Fill with about 3/4 cup of the whipped topping; set aside.
Chop 1 1/2 of the chocolate bars using Food Chopper; set aside.
For filling, combine 1/2 cup coffee liqueur, water and instant coffee in Small Batter Bowl; stir until dissolved using Stainless Whisk.
In Stainless (4-quart) Mixing Bowl, whisk cream cheese until smooth. Gradually add coffee mixture to cream cheese; whisk until smooth. Add pudding mix to cream cheese mixture; whisk until mixture begins to thicken. Fold in remaining whipped topping and chopped chocolate using Master Scraper; set aside.
Cut brownie into 1-inch cubes using Pizza Cutter. If desired, using Chef’s Silicone Basting Brush, brush brownie cubes with additional 1/2 cup coffee liqueur.
To assemble trifle, place one-third of the brownie cubes into Trifle Bowl.
Layer one-third of the filling evenly over brownies.
Repeat layers two more times.
Pipe whipped topping in rows 1/2 inch apart over filling.
Grate remaining chocolate bar over whipped topping using Rotary Grater.
Cook’s Tips: To make a substitution for coffee liqueur, combine 3/4 cup water, 3/4 cup sugar, 2 tbsp instant coffee granules and 1 tsp rum extract in Large Micro-Cooker Microwave on HIGH 2-3 minutes or until sugar is dissolved. Chill before using.
“It’s 5 o’clock somewhere”,,,,The “Quick Stir Family Pitcher” to the rescue
Most recipes serve 4-6, so a double batch is probably necessary….
Pina Colada (with Rum) (makes more than 4-6 servings)
46 oz can pineapple juice 18 oz Malibu rum
16 oz can cream of coconut (in the wine section at stores)
Mix all in Quick Stir pitcher with ice
Mimosa Punch
12 oz can thawed orange juice concentrate 1 liter club soda
1-2 bottles sparkling wine or champagne
Put orange juice in gallon Quick Stir Pitcher. Pump to soften. Add 4 c cold club soda, fill with sparkling wine and pump to mix. Add crushed ice, if desired
Margaritas Please
12 oz frozen limeade 1 can water
½ can Tequila (I use more!) juice of ½ lime
Juice of ½ orange ½ bottle Corona
Using Citrus Press, squeeze juice of lime and orange into pitcher. Fill with ice, then add all other ingredients, pump and enjoy!
Yummy Lime Sipper
12 oz can frozen lemonade 4 c lime sherbet 2 liter Sprite
Pour lemonade into Quick Stir Pitcher. Add 2 c of sherbet, plunge till well mixed. Fill pitcher with sprite. Can garnish glasses with lime slice. Optional: can add vodka
Pink Panty Droppers J
1 can frozen pink lemonade 2 bottles pink or red fruity wine coolers
1 bottle or can of beer 2-3 shots vodka
1 can water
Combine all in Quick Stir Pitcher with ice and serve
Chocolate S’Mores Pastry Recipe: It’s Chocolate Bliss!
Chocolate S’Mores Pastry Recipe: It’s Chocolate Bliss!
* 2 packages of Pillsbury refrigerated crescent roll dough (you won’t want to substitute with a cheaper brand - your recipe won’t turn out like it should) * 2 cups (1 small bag) semi-sweet chocolate morsels
* 2 cups miniature marshmallows * 4 cinnamon graham crackers * 1/2 cup flour * 1/2 cup sugar
* 1/4 cup butter (not margarine) * 1 egg * cinnamon and sugar mix * 1 tablespoon lemon juice
* 1 tablespoon vanilla extract
Preheat oven to 350 degrees.
Arrange crescent roll dough out on a Flat Baking Stone using the “braid” technique. (Step by step picture/photo instructions for this braid technique can be found in Pampered Chef’s “All The Best Cookbook”.
Roll dough out using the Baker’s Roller.
Tip: cover the dough with plastic wrap so your Roller won’t stick to the dough!
First layer: using the Flour/Sugar Shaker, sprinkle cinnamon and sugar mixture generously over the dough. ??Chop graham crackers using Food Chopper. Sprinkle chopped crackers on top as the “next layer.”
Next layer: sprinkle all but a few of the chocolate morsels on top.
Next layer: sprinkle the mini marshamallows on top.
Next step: braid.
Combine flour, sugar, 1 tablespoon of vanilla and 1 tablespoon lemon juice. Cut butter into this mixture with a fork making a crumble topping. Using Egg Separator, separate one egg, and then brush on top of braid using the Chef’s Silicone Basting Brush. Sprinkle the crumble mixture over the top and then sprinkle the remaining chocolate chips for the grand finale!
Bake in the oven for 20 - 25 minutes @ 350 degrees or until golden brown.
Enjoy!
(Thanks to Director, David Meenan:for sharing this recipe)
No Knead Ciabatta Bread
Baker’s Corner - No Knead Ciabatta Bread
This has been one HOT recipe! No one can believe how easy it is.
Try it…it’s delicious and only costs 35 cents to make!
No-Knead Bread
“Thanks to Jim Lahey for developing this recipe and to Cecilia Simonis for sharing.”
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1 ½ teaspoon salt
1 ½ cups tap water
Step 1. In a large bowl combine flour, yeast and salt. Add 1 ½ cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature.
Step 2. Dough is ready when its surface is dotted with bubbles. Liberally flour a Pastry Mat using the Flour/Sugar Shaker, and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Fold the 2 sides of the Pastry Mat over the bread and let it stand on the counter for 2 hours to rise.
Step 3. 1 ½ hours into the 2 hour rising, preheat oven to 450 degrees & place the empty Covered Baker with lid in oven for 30 minutes. (This is the only recipe I have ever preheated a stone for!)
You want the Covered Baker blazing hot. Dump the dough into the Covered Baker, put the lid on and put back in the oven. Bake for 30 minutes then take the lid off.
Bake for another 8 to 15 minutes until the bread is golden brown on top. Cool on a rack.
Can’t wait??
OK…go ahead. Get a stick of butter and and eat it.
We don’t have the patience in our house either to let it cool, either! Karan Heuvelink Josephus (thanks to Senior Executive Director for sharing this recipe)
Chocolate “after 5″
Drink Ideas:
Chocolate Mint Martinis– A new style martini with a sweet finish & delicious chocolate mint flavor.
2 ounces vodka,1 ounce white creme do cocoa,Dash of white creme de menthe
To make a chocolate rim, rub a wedge or lime around the rim, then dip it in a saucer of fine chocolate powder. Or take chocolate syrup and pour up and down inside of glass to give a swirl effect.
Pour ingredients into a mixing glass (shaker) with ice and stir. Strain into a cocktail glass.
Chocolate Shooters– Core strawberries so that you can pour the crème de cocoa into the strawberries and top off with whip cream, sure to be a real crowd pleaser!
24 cored strawberries, 1 can whip cream (fat free optional), 1 bottle white crème do cocoa
A Great Salad Recipe
Great Salad Recipe (You can omit the meat cooked in the Deep Covered Baker)
I display in my large rectangular server or my large bamboo platter
Ingredients
1 pound pork, turkey, or chicken tenderloin (cook in microwave in Deep Covered Baker)
1 package spinach leaves (can substitute green leaf head lettuce) spin leaves or lettuce completely dry or pat dry with paper towel
1 Small red onion
1 small bright yellow and 1 small red bell pepper–to give salad color –sliced in round
1 small container of fresh whole mushrooms-slice using an egg slicer, thin and perfect slices
1 cup size bag of walnuts
1 small orange (orange and sugar we will prepare a glaze of the fresh juice of the orange using a citrus press) to use on the walnuts which I bake on a small bar pan for 8-12 minutes @ 400 degrees in oven or a few minutes in microwave
1 small container of cherry or grape tomatoes (sliced)
1-2 large cucumbers (Use corer to take out seeds) and thinly slice and then half.
I layer the salad as the ingredients are listed.
Dressing:
1 cup oil (vegetable, olive or canoloa-whatever you have)
1/2 cup white sugar or splenda
1/2 cup ketchup
1/4 cup vinegar (apple cider vinegar)
Worcesterhire sauce 2 teaspoons
1 -2 cloves garlic pressed
Bon Appetite!
Southwestern Chicken Salad
SOUTHWESTERN CHICKEN SALAD
Ingredients: (you can omit the chicken, use fat free dressing)
1 1/2 cup ranch salad dressing
3 boneless, skinless chicken breasts
1 fresh jalapeno pepper
1 head green leaf lettuce (a band around it will say, green leaf lettuce)
2 limes
3 roma tomatoes
14 oz can black beans
1 can white shoe peg corn (small can)
1 small red onion
8 oz block cheddar cheese
1 bag tortilla chips
I prepare the chicken in the Deep Covered Baker and the salad will be displayed on the beautiful bamboo platter..
Below is how I prepare the recipe…
Wash and trim chicken breasts. Place in deep covered baker. Sprinkle with 1 tablespoon Southwestern Seasoning. Juice 1 lime over chicken. Cook in microwave for 12-15 minutes.
Wash and cut up lettuce. Place in salad and berry spinner. Spin until lettuce is dry. Place lettuce on Large bamboo platter.
Cut jalapeno in half and remove all seeds and membranes. Chop half of pepper into small pieces and sprinkle over lettuce.
Slice tomatoes and place over lettuce.(I normally take the seeds out of the tomatoes but you do not have to)
Using a mandolin or chef’s knife, thinly slice red onion and add to salad.
Open black beans with can opener. Drain in small colander and bowl. Rinse beans thoroughly and let them dry prior to adding to the salad.
Add corn (drained)
Grate cheese over salad.
Remove chicken from microwave. Chop using salad choppers. Spoon chicken over salad.
Place ranch dressing in Easy read measuring cup. Add 1 tablespoon Southwestern seasoning and juice of one lime using citrus press.
Drizzle dressing over salad.
Top with crushed tortilla chips. Toss with beaded serving set and serve.
Bon Appetite!
Paradise Dessert Pizza
Paradise Dessert Pizza
Ingredients: 1 package (18 ounces) refrigerated sugar cookie dough,1 container (8 ounces) vanilla, strawberry or banana low-fat yogurt, 1 can (8 ounces) crushed pineapple in juice, well drained, 1/4 cup flaked coconut (optional),2 kiwis, peeled and sliced,1/2 cup red grapes, cut in half,1 can (11 ounces) mandarin orange segments, well drained,2 tablespoons whole, unblanched almonds, chopped
Directions: 1. Preheat oven to 350°F. Form dough into a ball and place in center of Classic Round Stone. Roll dough into a 12-inch circle, about 1/4-inch thick. Bake 16-18 minutes or until light golden brown. Cool 10 minutes. Carefully loosen cookie from Baking Stone; cool completely.
2. Combine yogurt, pineapple and coconut; spread mixture evenly over top of cookie. Slice kiwis and cut grapes in half using Paring Knife. Arrange mandarin oranges, kiwi slices and grapes in a circle over yogurt mixture. 3. Chop almonds with Food Chopper; sprinkle over fruit. Slice and serve. Yield: 16 servings
Strawberry Cheesecake Torte
Strawberry Cheesecake Torte
1 package (16 ounces) pound cake mix (plus ingredients to make cake)
½ cup water
1 package (3 ounces) strawberry gelatin
¼ cup seedless strawberry jam
1 lemon
1 package (8 ounces) cream cheese, softened
1/3-cup cold milk
1 container (12 ounces) frozen whipped topping, thawed
1 package (3.4 ounces) cheesecake instant pudding and pie filling
1 kiwi, peeled, sliced and halved
1 cup hulled and sliced strawberries
Directions:
Preheat oven to 400 degrees.
Line Stoneware Bar Pan with 13-inch piece of Parchment Paper.
Prepare cake mix according to package directions; pour into pan, spreading evenly using Large Spreader.
Bake 15-18 minutes or until Cake Tester inserted in center comes out clean; cool 10 minutes.
Carefully lift cake onto Stackable Cooling Rack; cool completely.
In Small Micro-Cooker, microwave water on HIGH 1-2 minutes or until boiling.
Add gelatin; stir until dissolved.
Add jam; whisk until smooth.
Invert cake onto smooth side of large Grooved Cutting Board; remove paper.
Prick cake at 1/2 –inch intervals using Hold’N Slice.
Using Pastry Brush, brush cake evenly with all but 2 tablespoons of the gelatin mixture.
Trim ¼ inch around edge of cake; discard edges.
Cut cake crosswise into 3 equal layers.
Zest lemon using Lemon Zester / Scorer; set aside.
Juice lemon using Juicer to measure 2 tablespoons juice.
In Classic Batter Bowl, combine cream cheese and lemon juice; whisk until smooth. Add milk; whisk until smooth.
Spoon whipped topping over cream cheese mixture. (Do not mix.)
Sprinkle with pudding mix; mix well. (Mixture will be very thick.)
Place one cake layer on Oval Platter.
Attach open start tip to Easy Accent Decorator; fill with filling mixture. Pipe a straight border around edge of cake layer.
Using Large Scoop, place 4 scoops of filling down center; spread evenly to border using Small Spreader.
Top with second cake layer. Repeat filling as above.
For third layer, pipe a decorative border around edge. Spread any remaining filling down center.
Slice kiwi; cut slices in half and arrange on top of cake.
Hull strawberries using Cook’s Corer and slice.
Place strawberries and reserved gelatin mixture in Small Batter Bowl; mix gently using Small Mix ‘N Scraper. (If gelatin mixture has set, microwave on HIGH 5-10 seconds or until softened.)
Spoon strawberries over top of cake; sprinkle with reserved lemon zest. Slice using Serrated Bread Knife.
Yield: 16 servings Nutrients per serving; Calories 310, Total Fat 14g, Saturated Fat 7 g, Cholesterol 45 mg, Carbohydrate 42 g, Protein 4 g, Sodium 260 mg, Fiber 0g.
Cool Beverage Recipes
Pink Beverages for Spring and Summer Entertaining
“Strawberry Lemonade Quencher”
10 cups cold water
3/4 cup sugar
1 can (10 ounces) frozen non-alcoholic strawberry daiquiri mix, thawed
Whole strawberries (optional)
1 cup fresh squeezed lemon juice (4 to 5 large lemons)
Directions:
Place all ingredients except strawberries in Family-Size Quick-Stir Pitcher. Plunge until contents are thoroughly mixed. Garnish each glass with a strawberry, if desired. Serve chilled.
Yield: 12 (1-cup) servings.Nutrients per serving: Calories 120, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 31 g, Protein 0 g, Sodium 5 mg, Fiber 0 g
:Sparkling Lemonade”
1 can (12 ounces) frozen lemonade concentrate
1 lemon
2 liters (8 cups) chilled ginger ale carbonated soda
1/3 cup raspberries
Directions:
Place lemonade concentrate in Family-Size Quick-Stir Pitcher. Add ginger ale; plunge until mixed. Score lemon using Lemon Zester/Scorer; cut into thin slices using Utility Knife.
Add lemon slices and raspberries to lemonade mixture. To serve, pour lemonade over ice into tumblers.
Yield: 8 servings Nutrients per serving (1 ¼ cups): Calories 160, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 43 g, Protein 0 g, Sodium 25 mg, Fiber less than 1 g.)
“Raspberry Lemonade”
2 Liter Ginger Ale
Frozen lemonade concentrate
Frozen or fresh raspberries
Thinly sliced lemon
Mix Ginger Ale and frozen lemonade in quick stir pitcher; add cup raspberries - mash up in quick stir pitcher; add thinly sliced lemon. Add thinly sliced lemon to the top of drink as a garnish.