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Chocolate Chip Cookies

• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter, softened
• 2 large eggs,beaten
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups semisweet chocolate chips
• if desired, 1 cup chopped pecans

Preheat oven to 375 degrees. Mix sugar, brown sugar, vanilla and eggs in a large bowl by hand. Stir in flour, baking soda and salt. The dough will be very stiff. Stir in chocolate chips and pecans if desired. Drop dought with rounded tablespoons 2 inches apart into ungreased cookie sheet. Bake 8 or 10 minutes or until light brown, let cool completely and remove from cookie sheet.

Lemon Pie

Ingredients

1/2 cup butter
1 cup sugar
1 egg
1/4 cup milk
1/4 teaspoon vanilla
Approximately 3 cups flour
2 teaspoons baking powder
Icing, recipe follows
Silver balls
Gold balls

Icing:

2 tablespoons egg whites*
2 cups powdered sugar
Red food coloring

Directions

Cream the butter. Add the sugar and mix well. Add the egg, milk and vanilla and combine. Sift together 1 cup of the flour with the baking powder and mix it into the batter. Add some or all of the additional flour depending on how much the dough can handle. Form into a disk, cover in plastic and chill in the refrigerator at least 2 hours. Roll out on a lightly floured surface about 1/4-inch thick. Cut out hearts with various sized cookie cutters and place on a greased sheet pan. Bake at 375 degrees F for 8 to 10 minutes until very light golden brown. Let cool on the pan.
Icing: Whisk together the egg whites and powdered sugar to form a slightly loose icing. It should flow a little bit but not too much. Transfer a small amount to a separate bowl and add a tiny amount of red food coloring to make pink icing. Pipe a rim of pink icing around the edge of the cookie and then fill in the center with white icing, or just pipe decorative designs on the surface. Embellish with silver or gold balls. Let dry and package up in cello bags tied with a ribbon.

Tres Leches

This delicious recipe is originally found in www.grouprecipes.com



Ingredients

Cake Batter:
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs, separated
2 cups granulated sugar
2 teaspoons vanilla extract
1/2 cup whole milk
Milk Syrup:
1 (14-ounce) can sweetened condensed milk
1 1/4 cups heavy cream
1 (14-ounce) can evaporated milk
2 tablespoons light rum
Frosting:
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup Water
1 cup Light corn syrup
1 1/2 cups sugar

Direction

Preheat oven to 350°F.
Grease and lightly flour a 9 x 13 baking dish. Sift flour, baking powder, and salt together.
Separate the egg yolks and whites. Beat the whites until very foamy and frothy. Set aside. In a large mixing bowl, cream the sugar, egg yolks, and vanilla extract with an electric mixer.
Continue mixing and slowly add the milk. Then start adding the flour mixture, a little at a time, until all the flour is incorporated and the batter is smooth. Finally, use a spatula to gently fold in the beaten egg whites until completely mixed.
Pour batter into a greased and lightly floured 9 x 13 baking dish. Bake for 35 to 45 minutes, or until a toothpick stuck in the middle comes out clean. Allow cake to cool on a wire rack for 20 minutes.
Milk Syrup
Whisk together the sweetened condensed milk, evaporated milk, heavy cream and rum in a mixing bowl, until well blended. Pour syrup over the cake a little at a time, until it soaks through. This is a cake that demands patience! Pour the milk syrup slowly and let it soak in. Use your fork to help it along a bit, piercing here and there through the syrup until it soaks in. Keep doing this until most of the milk syrup is absorbed. Don’t worry if there is still a pool of syrup around the bottom of the cake, it will gradually soak in.
Cover the now syrup-drenched cake in plastic wrap and refrigerate for at least three hours before frosting.
Frosting
Beat the egg whites with the cream of tartar in a large bowl until they form stiff peaks. Set aside. In a separate pan, mix the water, sugar, and corn syrup. Cook over a high heat, stirring constantly until a candy thermometer reads 230°F. Remove from heat. While beating the egg whites with an electric mixer, immediately pour the hot syrup into the egg whites; continue beating for about five minutes. Let frosting cool in refrigerator. With a wet spatula, spread a thick layer of the frosting on the cake. To serve, cut individual squares, top with a red maraschino cherry, and serve cold.

Tiramisu

This is a basic Tiramisu recipe, which was taken from www.heavenlytiramisu.com

Ingredients

• POUNDCAKE, 6 oz. (about half of a 10.75 ounce package), cut into 1/2-inch cubes
• MASCARPONE CHEESE, 8 ounces
• HEAVY CREAM, 1-1/4 cups
• EGGS, 2
• SUGAR, 2/3 cup + 1/4 cup, divided
• UNFLAVORED GELATIN, 1 envelope
• KAHLUA or AMARETTO, 6 tablespoons
• VANILLA, 1/4 teaspoon
• UNSWEETENED COCOA POWDER (optional)
• SWEETENED WHIPPED CREAM (optional)
• SHAVED CHOCOLATE for decorating

Directions

1. Divide cake pieces evenly among 12 1/2-cup capacity custard cups; set aside.
2. In bowl with mixer at high speed beat cheese with heavy cream until mixture falls from spatula in thick ribbon, about 1 minute; set aside.
3. In another bowl with mixer at high speed beat eggs until fluffy, 6-8 minutes.
4. Meanwhile, in pot over high heat, combine 2/3 cup sugar with 1/4 cup water; bring to a boil.
5. Cook until sugar dissolves and temperature reaches 250 degrees Fahrenheit on candy thermometer.
6. Gradually beat the boiling sugar syrup into beaten eggs.
7. Continue beating until slightly cooled, about 3 minutes. Transfer to a large bowl; set aside.
8. In a small bowl, combine 3 tablespoons of water with gelatin; let stand 5 minutes.
9. In a small pot over high heat, combine 1/2 cup water with remaining sugar; bring to a boil.
10. Cook until sugar dissolves, 3-4 minutes.
11. Remove from heat; stir in liqueur, vanilla and reserved gelatin until gelatin dissolves.
12. Fold 3/4 of the liqueur mixture into the egg mixture; fold in the cheese mixture.
13. Drizzle the remaining liqueur mixture over the cake in thecustard cups, dividing the cheese mixture evenly among the cups.
14. Refrigerate until firm, at least 1 hour.
15. Garnish each with sprinkling of cocoa, whipped cream and chocolate shavings, if desired.