|
I Just Want a Bite...
by Patty Liston
We can’t be the only ones who have thought it would be fun to open up a dessert café where everyone could “just have a bite” of everything being offered. Usually, a taste is all we need to satisfy our curiosity, and our hunger, for something sweet. Why not have “Just A Bite” parties? Here are 3 recipes to get you started!
Lemon Tarts
From Paula Deen
 4 eggs, beaten
2/3 cup fresh lemon juice
2 tablespoons sour cream
1/2 cup confectioners' sugar
6 frozen mini tart shells
Whipped cream, optional
Heat the oven to 325 degrees F.
Mix eggs, lemon juice, sour cream, and confectioners' sugar in a large mixing bowl. Spoon mixture into empty frozen tart shells. Bake in oven for 15 to 18 minutes. Top with whipped cream.
 Download this recipe.
Peanut Butter Balls
From Gayle Gand
18 ounces peanut butter, recipe follows
1 (16-ounce) box confectioners' sugar
1 1/3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) unsalted butter, softened
12 ounces milk chocolate, melted
In a large bowl, combine peanut butter, confectioners' sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving.
Peanut Butter:
3 cups peanuts, shelled, unsalted and dry roasted
Peanut oil, if necessary
Peanut Butter: In the bowl of a food processor, grind the peanuts until smooth. With the motor of the food processor running, add peanut oil if necessary, and puree until the peanuts are the consistency of peanut butter.
Download this recipe.
Chocolate Caramel Crispy Cakes
From Nigella Lawson
 4 (2-ounce) chocolate candy bars (recommended: Mars Bars or Milky Way)
1/2 stick unsalted butter
2 1/2 cups crunchy sweetened corn cereal (recommended: Cornflakes)
Special equipment: approximately 40 mini muffin papers
Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.
Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
|
|
