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The sweet secret to new holiday favorites

Posted: November 30, 2011 1:55 a.m.
Updated: November 30, 2011 1:55 a.m.

Cinnamon spiced café latte

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The holiday season is a perfect time to share delicious and decadent family recipes with friends and relatives.
This year, introduce them to new sweet homemade treats that are sure to quickly become holiday favorites.

Cinnamon spiced café latte
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
    3/4    cup ground Folgers® Classic Roast® coffee
    1    teaspoon ground cinnamon
    3    cups cold water
    1    14-ounce can Eagle Brand sweetened condensed milk
        Whipped cream, as desired
        Additional ground cinnamon

Stir together ground coffee and cinnamon. Brew coffee in coffee maker using 3 cups cold water.
Pour sweetened condensed milk into large coffee pot or 1 1/2-quart pitcher. Add hot brewed coffee, stirring until thoroughly blended.
Pour coffee mixture into café mugs. Top with whipped cream and sprinkle with additional cinnamon, if desired.
Serve immediately.

Banana-mango bread pudding with coconut caramel sauce
Yield: 10 servings
Prep Time: 30 minutes
Cook Time: 60 minutes

Bread pudding
        Crisco® Original no-stick cooking spray
    8     cups lightly packed 3/4-inch challah bread cubes
    2 1/2     cups diced fresh mango (2 to 3 mangos)
    2     medium bananas, halved lengthwise and sliced
    4     large eggs, at room temperature
    1     14-ounce can Eagle Brand sweetened condensed milk
    1     9.6-ounce can mango nectar (about 1 1/4 cups)
    1/2     cup milk
    1     tablespoon unsalted butter
    1     teaspoon vanilla extract
    1     teaspoon ground cinnamon
    3/4     teaspoon kosher salt
    1/4     teaspoon ground nutmeg

Spiced sour cream
    1     cup sour cream
    1     tablespoon sugar
    1/2     teaspoon vanilla extract
    1/4     teaspoon ground cinnamon
    1/4     teaspoon ground ginger

Coconut caramel sauce
    2     tablespoons unsalted butter
    1/2     cup firmly packed brown sugar
    1     cup unsweetened coconut milk
    1/2     cup sweetened coconut flakes, toasted

Heat oven to 325°F. Coat 13 x 9-inch baking dish with no-stick cooking spray.
To make bread pudding: Combine bread cubes, mango and bananas in large bowl. Whisk together eggs, sweetened condensed milk, mango nectar, milk, butter, vanilla, cinnamon, salt and nutmeg in medium bowl.
Pour over bread mixture, stirring until thoroughly moistened.
Let stand 30 minutes. Pour into prepared baking dish. Bake 55 to 60 minutes or until set in center.
Cool slightly in pan on wire rack.
To make spiced sour cream: Stir sour cream, sugar, vanilla, cinnamon and ginger until blended.
To make coconut caramel sauce: Cook butter and sugar in small saucepan over medium-low heat 5 minutes, stirring frequently.
Whisk in coconut milk.
Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 15 to 20 minutes or until slightly thickened. Remove from heat.
Cover and keep warm.
To toast coconut: Spread coconut on a microwave-safe plate. Microwave on high 2 to 4 minutes or until lightly toasted, tossing the coconut with a fork after each minute. To avoid over-browning, remove from plate immediately.
To serve: Spoon bread pudding into shallow serving bowls. Drizzle with coconut caramel sauce. Top with a dollop of spiced sour cream. Sprinkle with coconut.
Serve immediately.

Ice cream cone sundae fudge
Yield: 64 pieces
Prep Time: 25 minutes
Cook Time: 3 hours 30 minutes

        Crisco Original no-stick cooking spray
    1     cup semi-sweet chocolate chips
    1     cup bittersweet chocolate chips
    1     14-ounce can Eagle Brand sweetened condensed milk
    3     tablespoons unsalted butter
        Dash of kosher salt
    1     cup unsalted roasted peanuts, chopped
    3/4     cup coarsely chopped sugar ice cream cones
    3/4     cup white baking chips
    1/2     cup well-drained chopped maraschino cherries

Line an 8-inch square baking pan with foil, extending the foil over the edges
of the pan. Coat foil with no-stick cook­ing spray.
Combine semi-sweet chocolate chips, bittersweet chocolate chips and sweetened condensed milk in medium saucepan. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth when stirred. Remove from heat; cool 5 minutes.
Stir in peanuts, chopped sugar cones, white chocolate chips and cherries until thoroughly blended. Spread in prepared pan. Cover and chill 3 hours or until firm.
Remove fudge from pan by lifting edges of foil. Peel off foil. Cut into
1-inch pieces.

Chocolate chip cannoli pie
Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 45 minutes

    1     9-inch unbaked pie shell, thawed according to package directions
        Water
        Cinnamon sugar
    1     15-ounce container ricotta cheese
    1     14-ounce can Eagle Brand sweetened condensed milk
    1/3     cup powdered sugar
    1/4     teaspoon vanilla extract
    1 1/2     cups milk chocolate chips or miniature semi-sweet chocolate chips
        Whipped topping

Heat oven to 350°F. Brush pie shell very lightly with water; generously sprinkle with cinnamon sugar.
Stir ricotta cheese, sweetened condensed milk, powdered sugar and vanilla in medium bowl until blended.
Stir in chocolate chips. Pour into pie crust.
Bake 45 to 50 minutes or until crust is golden brown. Filling will appear slightly soft. Cool completely on wire rack. Chill at least two hours before serving. Garnish with whipped topping, if desired.

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