Recipe Talk

I am looking for a recipe that I believe was in a Woman's World issue in January. The recipe was of a chocolate and cookie dessert. It was a layered dessert with three layers of chocolate, stor-bought cookies and in between were two layers of a chocolate pudding filling which I believe had whip cream and maybe something else mixed in. It looked like a very "fancy" dessert but simple. I think in the picture they garnished it with rasberries. Thanks for your help!

Deidre's Extraordinary Chocolate Chip Cookies Recipe

I cut this recipe out from a "Woman's World" magazine.

It is a great recipe that is supposed to be All My Children's Deidre Hall's favourite.

4 1/4 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

1 cup butter, at room temp (not melted!)

1 cup light brown sugar

1 cup white sugar

1 cup vegetable oil

1 teaspoon milk

1 teaspoon vanilla

1 large egg

2 cups semi-sweet chocolate chips

1 cup chopped nuts (pecans, walnuts, etc.)

48-60 cookies


25 minutes 10 mins prep

Preheat oven to 350degrees.
In a large bowl; beat sugars and butter until smooth.
Beat in oil, milk, vanilla, and egg until combined.
Add flour, salt, baking soda, and cream of tartar and beat until combined.
Stir in chocolate chips and nuts.
Roll into golf ball-sized balls, flatten slightly, and place 2-inches apart on baking sheet.
Bake 15 minutes or until slightly browned on top.

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From 2/16/99 Woman's World
Kit Kat Kandy Mousse Kake Recipe

1/3 cup all-purpose flour

1/2 of 1 pkg. (18-20 oz) refrigerated sugar cookie dough

1 cup large semisweet chocolate chips (such as Nestle Mega Morsels), divided

4 3/4 cup heavy cream, divided

2 pkgs. (11.5 oz each) 10-pack Kit Kat bars

1 Tbs. sugar

(I TOLD you it was RICH!!)

1. Preheat oven to 350degreesF. In bowl knead flour into cookie dough until combined. Stir in 2/3 cup large semisweet chocolate chops until just combined. Coat 8" round cake pan with cooking spray. Press dough evenly into bottom of pan. Bake 17-20 minutes or until edges of dough are lightly browned. Cool completely in pan on rack.

2. In large pot bring 1 cup cream to a full boil. Remove from heat; stir in milk chocolate chips until melted and smooth. Cool until tepid, about 10 minutes.

3. In bowl beat 3 cups cream until stiff peaks form. Gently fold 1/3 of whipped cream into milk chocolate mixture to lighten. Fold in remaining whipped cream until just combined. Refrigerate mousse until ready to use.

4. In pot melt remaining large semisweet chocolate chips over low heat; transfer to bowl. Line 9" round cake pan with plastic wrap so that it hangs over edges 3". Center cookie in pan. Break each KitKat into 2 long pieces along center indentation. Dip 3/4" of wide bottom side into chocolate. Press against side of cookie next to pan to form sides of cake, holding in place for a few seconds to adhere. Repeat with enough KitKat pieces and remaining chocolate to surround cookie. Cut 6 KitKats into 1/2" pieces and coarsely chop remaining; set aside separately.

5. Carefully spread 1/2 of mousse over cookie base; sprinkle with reserved chopped KitKats. Spread with remaining mousse, mounding toward center.

6. Wrap long, rolled up piece of plastic wrap around outside of KitKats, to help support sides (or assemble Kake in a 9" springform pan, lined with plastic wrap). Freeze until firm, at least 4 hours or overnight. Cover with plastic wrap after freezing 1 hour. Let stand in refrigerator 15-20 minutes before serving. In bowl beat remaining cream with sugar until soft peaks form. If desired, transfer to pastry bag fitted with star tip. Pipe rosettes or mound around edge and in center of cake. Garnish with reserve KitKat pieces.

You don't want to know the calories and "nutrition" info!

From 2/16/99 Woman's World

----------------------------------

Kit Kat Kandy Mousse Kake Recipe

1/3 cup all-purpose flour
1/2 of 1 pkg. (18-20 oz) refrigerated sugar cookie dough
1 cup large semisweet chocolate chips (such as Nestle Mega Morsels), divided
4 3/4 cup heavy cream, divided
2 pkgs. (11.5 oz each) 10-pack Kit Kat bars
1 Tbs. sugar

1. Preheat oven to 350degreesF. In bowl knead flour into cookie dough until combined. Stir in 2/3 cup large semisweet chocolate chops until just combined. Coat 8" round cake pan with cooking spray. Press dough evenly into bottom of pan. Bake 17-20 minutes or until edges of dough are lightly browned. Cool completely in pan on rack.

2. In large pot bring 1 cup cream to a full boil. Remove from heat; stir in milk chocolate chips until melted and smooth. Cool until tepid, about 10 minutes.

3. In bowl beat 3 cups cream until stiff peaks form. Gently fold 1/3 of whipped cream into milk chocolate mixture to lighten. Fold in remaining whipped cream until just combined. Refrigerate mousse until ready to use.

4. In pot melt remaining large semisweet chocolate chips over low heat; transfer to bowl. Line 9" round cake pan with plastic wrap so that it hangs over edges 3". Center cookie in pan. Break each KitKat into 2 long pieces along center indentation. Dip 3/4" of wide bottom side into chocolate. Press against side of cookie next to pan to form sides of cake, holding in place for a few seconds to adhere. Repeat with enough KitKat pieces and remaining chocolate to surround cookie. Cut 6 KitKats into 1/2" pieces and coarsely chop remaining; set aside separately.

5. Carefully spread 1/2 of mousse over cookie base; sprinkle with reserved chopped KitKats. Spread with remaining mousse, mounding toward center.

6. Wrap long, rolled up piece of plastic wrap around outside of KitKats, to help support sides (or assemble Kake in a 9" springform pan, lined with plastic wrap). Freeze until firm, at least 4 hours or overnight. Cover with plastic wrap after freezing 1 hour. Let stand in refrigerator 15-20 minutes before serving. In bowl beat remaining cream with sugar until soft peaks form. If desired, transfer to pastry bag fitted with star tip. Pipe rosettes or mound around edge and in center of cake. Garnish with reserve KitKat pieces.

~Lisa
------------------------

Eclairs a l'orange
Categories: Pastry-des Lowfat-des
Yield: 8 Servings
---Eclairs---
3 tb 70% buttermilk-vegetable oil spread
1/4 ts Salt
3/4 c All-purpose flour
2 Eggs
1 Egg white -Pastry Cream---
⅔ c 1% low-fat milk
3 tb Sugar
4 ts All-purpose flour
2 ts Cornstarch
⅛ ts Salt
1 Egg yolk
1 ts 70% buttermilk-vegetable oil spread
2 ts Grated orange zest
1 ts Orange extract
1/2 ts Vanilla
12 c Frozen nonfat; nondairy whipped topping, thawed -Chocolate Glaze---
1/4 c Low-fat sweetened condensed milk
2 tb Unsweetened cocoa powder

For eclairs, in small saucepan combine vegetable oil spread,salt and 3/4 cup water. Bring to a boil.

When vegetable oil spread melts, remove from heat. Add flour all at once and mix rapidly with wooden spoon until mixture comes together in ball.

Place saucepan over low heat for 3-4 minutes to dry dough, mixing constantly with wooden spoon.

Dough should be soft and not sticky. Transfer dough to food processor or large bowl of heavy-duty electric mixture.

Cool 5 minutes. Add eggs and egg white, one at a time, mixing until completely smooth after each addition.

(This can be done by hand, but it is much easier in food processor or heavy-duty electric mixer. )

Coat baking sheet with nonstick spray. Fill large pastry bag (without tip) with dough.

Squeeze out 8 eclairs, each 1" in diameter and 4" in length, onto baking sheet. Let stand at least 10 minutes to dry.

Preheat oven to 375degreesF. Bake 35-40 minutes or until golden and cooked all the way through.

Transfer to rack to cool. Meanwhile, for pastry cream, in small saucepan, stir together milk, sugar,

flour, cornstarch and salt until blended. Cook over medium heat, stirring constantly, until mixture

comes to a boil and thickens, 4-5 minutes. Remove from heat. In small bowl, lightly beat egg yolk.

Gradually whisk in about 1/4 cup hot milk mixture. Whisk egg yolk mixture back into milk mixture in pan.

Return pan to medium-low heat and whisk mixture until it just begins to simmer, about 30 seconds. Remove from heat.

Stir in vegetable oil spread, zest and orange and vanilla extracts until smooth and melted. Transfer to bowl.

Press plastic wrap directly onto surface. Cool to room temperature, then chill thoroughly in refrigerator, about 2 hours.

Fold in whipped topping. Refrigerate until ready to assemble. To assemble eclairs, cut each eclair in half lengthwise.

Spoon about 3 tablespoons pastry cream into each eclair bottom. Replace tops.

For glaze, in small saucepan, combine condensed milk and cocoa powder.

Heat over low heat, stirring constantly, until mixture bubbles and thickens, 1-2 minutes. Spread over tops of eclairs.

If glaze is too thick, thin with 2-4 teaspoons of water. Serve immediately.

Makes 8 eclairs. Per eclair: 177 calories; 5 g protein, 7 g fat; 82 mg cholesterol; 24 g carbohydrates; 166 mg sodium.

Sneak peak at irresistible, guilt-free treats from Richard Simmons' brand-new cookbook, "Sweetie Pie",

printed in Woman's World, 11/4/97 issue. Recipe by: Woman's World 11/4/97

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Woman's World Breakfast Cookie Bar Recipe

Very dense, chewy, and not too sweet filling breakfast bar, portable and easy after the first mix and bake.

1 1/4 cups date sugar (or 8 oz bag date sugar)

3/4 cup rice syrup (or 1/2c agave syrup 1/4 water)

3 cups rolled oats

2 cups natural bran (I use oat bran)

10 ounces prune puree

2 tablespoons canola oil

1 tablespoon vanilla

1/2 cup cocoa powder

1/2 cup chocolate chips

4 egg whites

2 cups wheat flour

1 tablespoon baking soda

1 tablespoon cinnamon (optional)

18-24 servings
50 minutes 20 mins prep

Mix all ingredients except egg whites and flour and soda together in a large bowl.
Sift the flour and soda together and add to the bowl.
Beat the egg whites foamy and stir in well.
It will take quite an effort to mix it all together well.
Put into a parchment lined jelly roll pan and pat down as evenly as possible.
Keep your hands moistened while you do this.
(STICKY) Bake at 350 F for about 30 minutes, although you can check it at 25 minutes.
Cut into 18-24 bars as you wish.
Keeps well wrapped and refrigerated.
I have not tried to keep them outside of the fridge, nor in the freezer.

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Chocolate Mousse Recipe

This recipe is from "Woman's World" magazine, January 24, 2006. This is a lighter version of the original chocolate mousse. I have not tried it yet.

3/4 cup low-fat milk

1 (2 5/8 ounce) package whipped dessert topping mix

2 (1/3 ounce) envelopes fat free powdered cocoa mix

1/4 cup unsweetened cocoa powder

fat-free whipped topping

4 servings

25 minutes 5 mins prep

At low speed beat milk, topping mix, cocoa mix, and cocoa powder until combined.
At medium speed beat until fluffy.
Refrigerate at least 20 minutes.
Serve topped with whipped topping

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Pistachio Salad Dessert

This classic dish is always a crowd pleaser, but did you know it's really cheap to make as well?

Ingredients:

1 small box Jell-0 Instant Pudding, Pistachio Flavored

1 regular sized can of crushed pineapple, do not drain

1 c. mini-marshmallows

1 c. chopped nuts

1 small container of Cool Whip

Green food coloring

Directions:

* Put undrained can of crushed pineapple into a large bowl, add dry pudding mix and combine well.

* Add marshmallows and nuts.

* Fold in Cool Whip.

* Chill in fridge for several hours or overnight.

As Seen in Newsweek, Woman's Day, Woman's World

-----------------------------
Frozen Plum Yogurt

Recipe By : Woman's World Magazine
Serving Size : 10 Preparation Time :5:15
Categories : Desserts Food Processor
Fruit Vegetarian
Fatfree Blender

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Lbs Plums -- pitted & chopped
3/4 C Sugar -- or substitute
1 Cinnamon Stick
32 Oz Nonfat Yogurt -- vanilla

In saucepan combine plums, sugar, cinnamon stick and 1/2 C water. Bring
to boiling over high heat. Reduce heat to low; cover and simmer 10 min.
until plums are tender, stirring occas. Remove from heat; discard
cinnamon stick.

In food processor or blender process plum mixture until smooth. Press
plum puree with back of spoon thru sieve set over bowl. Discard skin and
pulp. Stir yogurt into plum puree. Freeze in ice cream maker according
to manufacturer's directions. Or pour plum-yogurt mixture into 9" sq.
metal baking pan. Cover and freeze for 2 hours until firm.

In food processor process frozen plum-yogurt mixture until smooth. Place
in same baking pan; freeze 2-3 hrs. more until firm. Let stand 10 min.
before scooping.

NOTE: Depending on the sweetness of the plums you might need to adjust
the amount of sugar or substitute you are using.


- - - - - - - - - - - - - - - - - -

NOTES : Prep: 5 min.
Cook: 10 min.
Freeze: 5 hrs.
Makes: 2 1/2 qts
Serves: 10 - 15

Cal 119
Fat 0.3 g
Carbs 24.7 g
Protein 5.3 g
Sodium 70 mg
Dietary Fiber 0.9 g
CFF 2.1%
----------------------------
Strawberry Mousse - Menu #1
Categories: Desserts
Yield: 8 servings

2 pt Strawberries; sliced
-(about 2 1/2 cups)
1/2 c + 2 Tbs. sugar; divided
2 tb Orange Liqueur; optional
1 ea Orange; grated zest of
1 ea Env. unflavored gelatin
1 1/4 c Heavy cream; divided

MMMMM-------------------------GARNISHES------------------------------
Sweetened Whipped Cream
Additional Strawberries
Mint Leaves

In food processor combine strawberry slices, 1/2 cup of the sugar,
liqueur and zest; puree until smooth. Transfer to a large bowl.

In small pot over very low heat, combine orange juice with gelatin.
Heat, stirring frequently, until all gelatin dissolves, about 2
minutes. Slowly whisk gelatin mixture into strawberry puree.

With mixer at high speed, beat cream until soft peaks form. Fold 1/4
of whipped cream into strawberry mixture until well conbined., Gently
fold in remaining whipped cream. Line 5 cup bowl or mold with plastic
wrap. Pour in mousse. Chill until firm, about 2 hours.

To unmold, invert onto serving platter. Gently pull mold away from
plastic wrap. Peel off wrap. Smooth sides of mousse, if necessary,
with small warm knife or metal spatula. Garnish mousse with whipped
cream, strawberries and mint, if desired.

Ready to serve in 2 hours 20 minutes.

Tips:
To make the cream extra fluffy, chill the cream, mixing bowl and
beaters for at least 3 hours before beating.

Make sure that the orange juice mixture and strawberry puree is at
about the same temperature, so it will combine more easily; (no
lumps). SLOWLY whisk juice mixture into puree.

From Woman's World Magazine April 30, 1996.

MMMMM