Lemon Meringue Roulade

Ingredients:

 

2 tsp cornstarch

1/2 tsp pure vanilla extract

5 large egg whites

 1 cup heavy cream

  1/2 tsp white wine vinegar

1 cup store-bought lemon curd

1 cup plus 2 tbsp sugar confectioner’s sugar, for sifting

• 1
  Preheat the oven to 350°F (180°C). Line a 10 1/2 × 15 1/2 in (27 × 39cm) pan with wax paper.
• 2
  Dissolve the cornstarch in 2 tbsp water in a small bowl. Cook in microwave oven on High about 20 seconds, until boiling; set aside. Beat the egg whites and vinegar with an electric mixer until soft peaks form. Gradually beat in the sugar until the whites are stiff and shiny. Beat in the cornstarch mixture and vanilla.
• 3
  Spread the mixture in the jelly roll pan. Bake about 15 minutes, until lightly browned. Let cool on a wire rack.
• 4
  Meanwhile, whip the cream until stiff. Fold in the lemon curd.
• 5
  Unmold the meringue on a another sheet of wax paper. Spread with the lemon cream. Starting at a long side, roll up the meringue. Transfer to a serving platter. Cover and refrigerate until serving. Sift confectioner’s sugar over the roulade and serve.

Peanut Butter Cup Brownies

Peanut Butter Cup Brownies

Recipe adapted from Nestle’s Very Best Baking

Makes 40 brownies as adapted

1 box of your favorite brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter

Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.

Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

Chocolate Raspberry Cobbler

Ingredients:

 

1

can (21 oz) raspberry pie filling

1

pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

3/4

cup butter or margarine, melted

Steps:

1 Heat oven to 350°F. Spray bottom and sides of 11x7-inch (2-quart) glass baking dish with cooking spray. Spread pie filling in bottom of baking dish. Sprinkle cookie mix evenly over pie filling. Pour melted butter evenly over cookie mix. Using small metal spatula, gently spread melted butter over cookie mix just to cover the dry mix.

2 Bake 28 to 30 minutes or until topping is set. To serve warm, cool 15 minutes or serve at room temperature. Store covered in refrigerator.

Four Cheese Scalloped Potatoes

Ingredients

• 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
• 1/2 clove garlic
• 1/3 cup shredded mozzarella cheese
• 1/3 cup shredded asiago cheese
• 1/3 cup shredded raclette or comte cheese
• 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
• Kosher salt and freshly ground pepper
• 2 cups heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 4 fresh bay leaves
• 1/4 cup grated parmesan cheese

Directions

Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.

Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.

Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)

Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Strawberry Kiwi Jam

Ingredients

• 3
  cups fresh strawberries, hulled and quartered
• 3
  medium fresh kiwifruit, peeled and finely chopped
• 1
  1 3/4 ounce package powdered fruit pectin
• 1
  tablespoon finely chopped crystallized ginger
• 1
  tablespoon butter
• 1
  tablespoon lemon juice
• 1
  teaspoon finely shredded orange peel
• Dash salt
• 5
  cups sugar

   
• Directions

  1. In a medium bowl slightly mash strawberries. In a Dutch oven combine strawberries, kiwifruit, pectin, crystallized ginger, butter, lemon juice, orange peel, and salt. Heat on medium-high, stirring constantly, until mixture comes to a full rolling boil.

  2. Add sugar. Return to boiling; boil 1 minute, stirring constantly. Remove from heat; skim off foam with a metal spoon.

  3. Ladle jam into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe rims of jars; adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars; cool on racks. Makes about 6 half-pint jars.

Szechuan Shrimp Salad

Directions

• Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the canola oil, honey, vinegar, sesame oil, soy sauce, ginger and pepper flakes; set aside.
• Drain spaghetti; rinse in cold water. Place in a large bowl. Add the shrimp, carrots, peas, red pepper, onions and cilantro. Drizzle with dressing; toss to coat. Sprinkle with peanuts. Chill until serving. Yield: 8 servings.

Ingredients

• 10 ounces uncooked thin spaghetti
• 1/3 cup canola oil
• 1/3 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh gingerroot
• 1/2 teaspoon crushed red pepper flakes
• 1 pound cooked medium shrimp, peeled and deveined
• 1 package (10 ounces) julienned carrots
• 2 cups fresh sugar snap peas
• 1 large sweet red pepper, sliced
• 1/2 cup sliced green onions
• 3 tablespoons minced fresh cilantro
• 3/4 cup coarsely chopped dry roasted peanuts

Berried Delight

35

 NILLA Wafers, finely crushed (about 1-1/4 cups)

1/4

cup sugar

6

Tbsp. butter or margarine, melted

1

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2

Tbsp. cold milk

1

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

4

cups fresh strawberries, halved

2

pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

3-1/2

cups cold milk

Make It

MIX wafer crumbs, sugar and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
BEAT cream cheese and 2 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP; spread over crust. Top with berries. Beat pudding mixes and 3-1/2 cups milk with whisk 2 min.; pour over berries.
REFRIGERATE 4 hours. Spread with remaining COOL WHIP just before serving.