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Favorite Holiday Recipes - DessertsChocolate EcstasyThis is a cross between a truffle and a flourless cake. It’s rich smooth and unbelievable.
1-cup sugar 10 ounces semisweet chocolate or bittersweet chocolate, cut up 2 (1-ounce) squares unsweetened chocolate, cut up 2 sticks (8 ounces) unsalted butter 5 eggs 1-cup heavy cream, whipped 3 cups fresh or frozen unsweetened raspberries Shaved chocolate for decoration 1. Preheat oven to 350°F. Grease a 9 inch springform pan. Line bottom with a round of parchment or wax paper. 2. In a 2 quart glass bowl, combine ¾ cup sugar and 1/3 cup water. Heat in microwave oven on high 1 to 1 ½ minutes, or until boiling. Stir in semisweet and unsweetened chocolates and butter until melted. 3. In a medium bowl, beat eggs and remaining ¼ cup sugar with an electric mixer onb high speed until almost double in volume, 3 to 4 minutes. Stir egg mixture into chocolate mixture until well blended. 4. turn into prepared springform pan. Set springform pan in a larger rectangular baking pan. Add enough water to reach 1 inch up side of springform pan. (Make sure your springform pan has a tight fitting so water doesn’t leak into your batter.) 5. Bake 40 to 45 minutes, or until cake is set. Remove springform pan from waterbath. Let cake cool in pan. Refrigerate overnight. When ready to serve, run a sharp knife around inside edge of pan to loosen cake. Remove springform side. Frost top and sides with whipped cream and sprinkle with shaved chocolate, if desired. Serve raspberries alongside each slice. Shortbread Lemon Tarts
Crust 1cup butter softened ½ cup icing sugar 1-½ cups flour 1 Tbsp cornstarch Filling: 1 jar lemon curd 1 pint whipping cream Mix crust ingredients with hand mixer until smooth. Pat into small muffin tins. Prick each crust bottom with a fork Bake at 300°-325° for 8-10minutes Set crusts aside to cool - can be made ahead and stored in an airtight container until needed. Whip the whipping cream with a mixer until stiff peaks form. Mix together the whipped cream and the lemon curd Fill tarts and serve. Grand Marnier Cake
½ can frozen orange juice ¾ cup sugar 1 envelope gelatin } cook until dissolved Grated orange rind ½ cup orange liqueur or Grand Marnier 4 cups ship cream ¾ cup sugar Your favorite chocolate cake Heat orange juice, sugar and gelatin stirring until dissolved. Stir together juice mixture, orange peel and ¼ cup Grand Marnier together. Cool in refrigerator 20 min. Add icing sugar. Whip the cream and ¼ cup Grand Marnier. Add the orange juice mixture. Spread on cake (3 layer chocolate cake) To add flavor to the cake add Grand Marnier to the cake as well as orange juice. Apple Dumplings
¾ cup packed brown sugar ¼ cup soft butter ½ tsp salt ½ tsp cinnamon Dash nutmeg Peel and core apples Fill the centers of the apples with the mixture above. Cover with pastry dough. Cook dumplings in a baking dish until they begin to colour. Then add: 1-cup water ½ cup brown sugar 2tbsp butter ½ tsp cinnamon } pour over the dumplings when they are beginning to colour. You may take the apple cores and peelings and 1 ½ cups water and boil for 15 min to enhance the flavor of the water above. |
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