KANSAS CITY DIRT CAKE and others recipes

jalex

KANSAS CITY DIRT CAKE

1 16OZ PKG, Oreo Cookies (Crushed) 2 (3oz) pkgs. vanilla pudding
3 cups milk 1 tsp. vanilla
1 stick (1/4 #) butter or margarine 8 oz. cream cheese
1/2cup powdered sugar 1 lge. tub (12oz) Cool whip

Cover bottom of 9x12 pan with 1/2 crumb mixture. Combine pudding, milk
& vanilla. Mix well & set aside. Cream together butter, cream cheese &
powdered sugar. Fold in Cool whip. Fold this mixture into pudding, pour
over cookie crumbs, top with remaining crumbs. Chill until serving.
**I usually make this for the kids B-Day parties in a sand bucket with
gummy worms and use a shovel instead of a spoon** BIG HIT!!
Kathy Tryba/Mount Prospect, Il.


Pampered Chef recipe (I've made it so many times that I
know it by heart):
Pillsbury Sugar Cookie dough - roll out flat and cook according to
package directions.
Mix 8oz block of cream cheese, 1/2 c brown sugar, 1/4 c peanut butter
Spread on cooled cookie
Peel, core and thinly slice 2 granny smith apples
Arrange on top of cream cheese mixture
Drizzle caramel ice cream topping on the apples.
Sprinkle with chopped nuts

Recipe from: Pampered Chef Classics cookbook

Double Chocolate Truffle Cake with Espresso Ice Cream

Chocolate Truffles
3 1/2 ounces bittersweet chocolate, chopped
1 teaspoon egg yolk
3 tablespoons heavy cream
4 teaspoons Cognac

To Make the Truffles
Melt the chocolate in a double boiler over barely simmering water
(don't let the water touch the bottom of the bowl or the chocolate will get
too hot). Remove from the heat and add the egg yolk. Whisk until just
blended, being careful not to overmix, or the chocolate will become
stiff and hard to work with. In a small saucepan, bring the cream and the
Cognac just to a boil (if your saucepan is shallow, the Cognac may
ignite; just blow it out carefully). Whisk the cream mixture into the
chocolate mixture until smooth and shiny. Transfer the mixture to a smaller,
deeper bowl. Refrigerate for at least 4 hours or overnight.

Using a large melon baller, form 3/4-inch balls from the truffle
mixture. Flatten the shaped truffles slightly into fat discs and refrigerate
until ready to use. (The truffle mixture will keep, refrigerated, for
up to 2 weeks.)

Chocolate Tuiles
4 tablespoons unsalted butter
2 tablespoons honey
6 tablespoons pastry flour
1/2 cup confectioners' sugar
2 tablespoons cocoa
1 egg white

To Make the Tuiles
In a heavy-duty mixer fitted with the paddle attachment, cream the
butter and honey until light and fluffy. Meanwhile, sift together the
flour, sugar, and cocoa, then add it to the butter mixture while mixing on a
very slow speed. Once incorporated, add the egg white and mix to form a
batter. Transfer to a smaller container and refrigerate until cold.

Preheat the oven to 350. Make a template to spread the batter over. To
do this, find a large disposable plastic container approximately 1/32
inch thick. Cut a large square piece from the side of the container,
then cut out a triangle shape from the square that measures about 5 inches
long on two sides and 3 inches long on the third side. If the plastic
starts to roll up too much, plunge it into a pot of boiling water for a
minute to soften, then press between 2 pans with some weight. Use a
silpat-lined baking sheet pan, or butter and flour a baking sheet pan. Lay
the template down at one end and with a small spatula spread the batter
to evenly fill the form. Make one final pass with the spatula in a
single gesture to smooth. Carefully remove the template and repeat as many
times as will fit on the baking pan. Make a couple extra in case some
break (they are fragile). Bake for 15 to 20 minutes, or until they are
very dark brown and a little roasted at the edges. While they are
baking, lay out a few large cans (about 6 inches in diameter) and brace them
with a utensil so they don't roll. Remove the tuiles from the oven and
immediately drape them over the cans so that they make a delicate arch.
They from quickly. Remove form the cans and repeat until all the tuiles
are formed. Let cool completely. Store in an airtight container.

Cake
6 ounces bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter
3 eggs
3/4 cup sugar
5 tablespoons plus 1 1/2 teaspoons cornstarch, sifted

1 pint espresso ice cream (or ice cream of choice)
2 tablespoons unsweetend cocoa powder for dusting

To Prepare the Cakes
Preheat the oven to 325. Melt the chocolate and butter together in a
double boiler over barely simmering water (don't let the water touch the
bottom of the bowl, or the chocolate will get too hot). Meanwhile,
whisk together the eggs and sugar in a large bowl until the sugar
dissolves. Whisk the chocolate mixture into the egg mixture, then gently whisk
in he cornstarch just until blended. (Don't overwhisk, as too much air
in the batter can cause the cakes to rise and fall too sharply.)

Line a baking sheet pan with parchment paper. Place six 4-inch-diameter
by 1-inch-high rings or 8-ounce souffle dishes on the paper. Divide two
thirds of the batter among the 6 rings or dishes. Drop a truffle into
the center of each ring or dish and cover with the remaining batter
until the mold is three fourths full. Bake for 10 to 15 minutes, or until
the tops have formed crusts but the cakes are still soft to the touch.
If serving the cakes immediately, let them cool slightly so that the
rings can be easily removed by pushing the cakes up through the rings
(this will keep the edges of the cakes from being broken off). If using
souffle dishes, leave the cakes in the dishes. Let cool completely if
serving later.

To serve
If necessary, reheat the cakes in a preheated 350 oven for 3 minutes.
Carefully remove the rings and transfer the cakes to one side of each
serving plate using a solid metal spatula. (If using souffle dishes,
serve the cakes in the dishes.) Place a tuile, short side on the plate,
against the cake (the arched point should be over the cake). Place a small
scoop of espresso ice cream on the other side of the tuile.

__________________
Get our guys out of Iraq!!

scotchhunky

DROOOOOOOOOOOOL ------- DROOOOOOOOOOOOL --------- DROOOOOOOOOOOOOOOOL

MY HIPS THANK YOU

__________________
Follow your heart with your eyes wide open!~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Funny thing --- the harder I work, the luckier I get!