Up Some Sweet Memories
are some super sweets to prepare the next time you have company. They’re
decadent and definitely not low in calories, so these recipes are best saved for
first recipe comes from cookbook author and caterer Susan Mendelson of
Vancouver. Her recipes have been favourites in kitchens around the globe for
nearly 30 years. I often receive requests on how to make Molten Lava Cakes so
this recipe will be a luscious addition to your culinary repertoire. The recipe
was given to Susan Mendelson by Hawaiian friends who promised that it would be a
memorable dessert. I’m sure you’ll agree!
GOURMET’S LAVA CAKES
Source: Mama Now Cooks Like This by Susan Mendelson (Whitecap)
1/2 pound semi-sweet chocolate
1/2 cup sugar
3 tbsp cornstarch
4 whole eggs
4 egg yolks
butter and chocolate in a saucepan over low heat.
sugar and cornstarch together in a bowl. Crack eggs into another bowl and whisk
yolks into whole eggs.
chocolate has melted, remove from heat. Whisk in sugar-cornstarch mixture until
blended. Add eggs and stir until smooth. Chill in the fridge overnight.
the oven to 400 F. Line a baking sheet with parchment paper.
8 metal rings (you can use 1 1/2-inch deep tin cans with both ends opened) with
a strip of parchment paper, or grease 1/2 cup ramekins. Set the rings on the
baking sheet and brush generously with butter. Scoop chocolate filling into each
one, filling them two-thirds full.
in preheated oven for 12 to 15 minutes. Remove from oven. Slice a metal spatula
under cakes and transfer to serving plates. Gently slide the rings off cakes and
remove the parchment. Dust with icing sugar and serve immediately.
squares are quick to make when I don’t have much time to spend in the kitchen.
I can mix them up in about 2 minutes in my food processor, so they’re ideal
when asked to bring a delicious dessert for a pot luck event. I often bake them
in advance and freeze them. When I did catering in Montreal, these were a staple
in my repertoire. They’re very rich and luscious, so cut them in small
NEW Food Processor Bible by Norene Gilletz (Whitecap)
1 cup butter or margarine, cut in chunks
2 cups flour
1/2 cup sugar
1/4 to 1/3 cup lemon juice (preferably fresh, but bottled is also fine)
2 cups sugar
1/4 cup flour
1 tsp baking powder
oven to 350 F.
base: Process base ingredients on the Steel Blade of a food processor until
crumbly, about 20 seconds. Press into sprayed 9 x 13-inch baking pan. Bake for
18 to 20 minutes, until golden.
topping: Process topping ingredients until blended, about 10 seconds. Pour over
base. Bake 25 to 30 minutes longer, until golden. Cut into squares when cool.
about 48 squares. Freezes well.
NEW Food Processor Bible by Norene Gilletz,
recipe for these addictive cookies comes from my “pan-pal” Cori Freedman. A
few months ago I was visiting my daughter and her family in Richmond, BC. We
were having dinner in a Chinese restaurant with a mutual friend. Cori, her
daughter and her grandchildren stopped by our table to chat for a few minutes.
After the meal, they stopped by once again and Cori reached into her purse and
gave each of us one of these yummy cookies from her “Bubbie-Bag.”
told me “These are the cookies that my grandchildren adore, so I always bring
them along with me to give to them as a special treat when we go out for dinner
together.” I asked her to share the recipe with me and received the following
email from her:
am sorry that it took some time to email to you. My daughter Alexis has been
nagging me to send it to you. The recipe came from a magazine advertisement and
I’ve adapted it to make in my food processor. I hope your family (and your
readers) enjoy these cookies as much as mine does!”
TOFFEE CHOCOLATE ALMOND CRUNCHIES
cup butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 3/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
2 tsp. vanilla
1 cup quick-cooking oats
1 pkg (200g) Skor toffee bits
1 cup chocolate chips (milk or dark chocolate)
3/4 cup slivered almonds
1/2 cup dried cranberries, if desired
Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
In a food processor, process butter, brown sugar, granulated sugar and egg
together until smooth. Add the flour, baking powder and salt and process until
blended. Blend in vanilla. Remove mixture from the processor bowl and transfer
it to a large mixing bowl. Stir in the oats, toffee bits, chocolate chips,
almonds (and dried cranberries, if using), until well combined. Drop dough by
tablespoonfuls onto prepared baking sheets.
Bake on the middle rack in a 375 degree F oven for 8 to 12 minutes, or until
light golden. Cool for 5 minutes on sheet, then transfer to rack and cool
about 4 dozen. Freezes well.