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  1. kiki rašė:

    Makes 4 servings

    Prep: 15 minutes
    Bake: 12 minutes

    Ingredients
    Nonstick cooking spray
    Sugar
    4 ounces semisweet chocolate, chopped
    1/2 cup whipping cream
    4 egg whites
    2 tablespoons sugar

    Directions
    1. Preheat oven to 400 degree F. Coat insides and rims of four 6-ounce ramekins with nonstick cooking spray. Sprinkle with sugar and set on a baking sheet; set aside.
    2. In a small microwave-safe bowl, combine chocolate and cream. Micro-cook on 100 percent power (high) for 1-1/2 to 2 minutes or until smooth, stirring twice. Divide in half. Cover and cool to room temperature.

    3. In a medium mixing bowl, beat egg whites with an electric mixer on medium speed until foamy. Gradually add sugar, beating until soft peaks form (tips curl).

    4. Gently fold half of the cooled chocolate mixture into the beaten egg whites until combined. Spoon mixture into prepared ramekins. Bake for 12 to 15 minutes or until a knife inserted near the center of soufflés comes out clean. Serve immediately. To serve, open the centers of the soufflés with two spoons and pour in remaining chocolate mixture. Makes 4 servings.

    http://lifestyle.msn.com/foodandentertaining/recipes/articlebhg.aspx?cp-documentid=2587707

  2. kiki rašė:

    Makes 8 servings

    Prep: 25 minutes
    Bake: 25 minutes
    Cool: 30 minutes
    Stand: 30 minutes

    Ingredients
    1 recipe Chocolate-Hazelnut Tart Shells (see recipe below)
    10 to 10-1/2 ounces 85-percent-cocoa chocolate or bittersweet chocolate, finely chopped
    3/4 cup whipping cream
    1/2 cup milk
    3 tablespoons flavored honey (raspberry, cinnamon, or ginger)
    1 egg, lightly beaten
    Halved or chopped hazelnuts (filberts) (optional)

    Directions
    1. Preheat oven to 325 degree F. Prepare Chocolate-Hazelnut Tart Shells; set aside.

    2. In a medium microwave-safe bowl combine chocolate, cream, and milk. Microwave, uncovered, on 100 percent power (high) for 3 to 4 minutes or until chocolate is melted and mixture is smooth, stirring once each minutes. Stir in honey. ()r, place chocolate in a medium-bowl. Set aside. In a small saucepan combine cream and milk. Bring to boiling. Pour over chocolate. Stir until chocolate is melted. Stir in honey.)

    3. Place egg in another medium bowl. Gradually stir hot chocolate mixture into beaten egg. Pour into tart shells.

    4. Bake 25 minutes. Cool slightly on wire rack for 30 minutes. Serve warm. If desired, garnish with coarsely chopped hazelnuts (filberts). Makes 12 servings.

    Chocolate-Hazelnut Crust: Preheat oven to 375 degree F. Lightly coat 12 - 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a medium bowl stir together 1/2 cup melted butter, 2 tablespoons sugar, 1-3/4 cup crushed chocolate wafer crumbs (about 32 cookies), and 2/3 cup ground hazelnuts. Press into the bottom and sides of prepared muffin cups. Bake for 5 minutes. Using the bottom of a 1/4 or 1/3 cup dry measuring cup, lightly press down bottoms of crusts. Set aside while making filling.
    http://lifestyle.msn.com/foodandentertaining/recipes/articlebhg.aspx?cp-documentid=2587743

  3. kiki rašė:

    Prep: 20 min.
    Freeze: 5-1/2 hr.
    Bake: 8 min.
    Cool: 15 min.
    Stand: 15 min.

    Ingredients
    2 cups purchased chocolate cookie crumbs
    1/2 cup butter, melted
    1/4 cup sugar
    1 quart vanilla ice cream
    1-1/2 cups chocolate-covered peanuts, chopped
    1 quart chocolate ice cream
    Chocolate and Peanut Butter Sauce
    Chocolate-covered or plain peanuts, chopped (optional)

    Directions
    1. Preheat oven to 350 degrees F. For crust, in a medium bowl, combine cookie crumbs, melted butter, and sugar. Press crust mixture onto the bottom and 1 to 2 inches up the side of a 9×3-inch springform pan. Bake for 8 to 10 minutes or until crust is set. Cool on a wire rack for 15 minutes. Freeze for 30 minutes.

    2. Let vanilla ice cream stand at room temperature for 15 minutes. In a large bowl, use a wooden spoon to stir vanilla ice cream just enough to soften. Spoon softened ice cream into frozen crust, spreading ice cream evenly. Sprinkle with the 1-1/2 cups chocolate-covered peanuts. Freeze about 1 hour or until firm.

    3. Let chocolate ice cream stand at room temperature for 15 minutes. In a large bowl, use a wooden spoon to stir chocolate ice cream just enough to soften. Spoon softened chocolate ice cream on top of chocolate-covered peanut layer, spreading ice cream evenly. Cover and freeze for 4 hours.

    4. Using a thin metal spatula, loosen crust from side of pan; remove side of pan. Let ice cream cake stand at room temperature for 20 to 25 minutes to soften slightly.

    5. To serve, cut the ice cream cake into wedges and top with Chocolate and Peanut Butter Sauce. If desired, sprinkle with additional chocolate-covered peanuts. Makes 12 servings.

    6. Chocolate and Peanut Butter Sauce: In a small saucepan, combine one 12-ounce jar fudge ice cream topping and 3 tablespoons creamy peanut butter. Cook and stir over medium-low heat until heated through.

    7. Make-Ahead Tip: Prepare ice cream cake as directed. Wrap in moistureproof and vaporproof wrap and freeze for up to 1 week. Loosen cake from pan and remove side of pan. Let stand at room temperature for 20 to 25 minutes to soften slightly. Cut into wedges and serve as directed.

    http://lifestyle.msn.com/foodandentertaining/recipes/articlebhg.aspx?cp-documentid=2587744

  4. kiki rašė:

    Makes 12 to 16 servings

    Ingredients
    2-1/4 cups all-purpose flour
    3/4 cup cold unsalted butter or butter, cut into small pieces
    1/2 teaspoon salt
    6 to 8 tablespoons ice water
    4 eggs
    1-1/4 cups sugar
    3 tablespoons unsalted butter or butter, melted
    1 teaspoon vanilla
    3/4 cup all-purpose flour
    1-3/4 cups coarsely chopped toasted walnuts
    1-1/2 cups semisweet chocolate pieces
    Vanilla ice cream

    Directions
    1. For the crust: Place steel blade in food processor bowl. Add the 2-1/4 cups flour, the 3/4 cup butter and salt. Cover; process with on/off turns until most of mixture resembles cornmeal, but with a few larger pieces. With processor running, quickly add 6 tablespoons water through the feed tube. Stop processor when all the water is added scrape down sides. Process with 2 on/off turns (mixture may not all be moistened and will resemble coarse crumbs). Remove the dough from the food processor bowl; shape into a ball kneading with hands as necessary. (Or, in a medium bowl combine flour and salt; cut in 3/4 cup butter using a pastry blender. Make a well in center; add 6 to 8 tablespoons ice water, one tablespoon at a time. Toss mixture with a fork to moisten after each addition.)

    2. Use your hands to flatten the dough into a disk. Cover the disk with plastic wrap and refrigerate for 1 hour or until the dough is easy to handle; unwrap.

    3. On a lightly floured surface, roll the dough from center to edges to form a circle 15 inches in diameter. Fold the pastry in quarters and transfer the pastry to a 10-inch springform pan or 10-inch round cake pan. Unfold the pastry into the pan, being careful not to stretch the pastry. Gently press the pastry onto side of pan two inches up the sides of the springform pan or trim the edges flush with the top of the cake pan.

    4. Generously prick bottom and sides of pastry in pan with a fork. Line pastry with a double thickness of regular foil or one layer of heavy-duty foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or till set and dry. Set aside. Reduce oven temperature to 350 degree F.

    5. For filling: In a large mixing bowl, beat the eggs with an electric mixer on high speed about 5 minutes or until thick and light colored. Gradually add the sugar; mix well until mixture is light and fluffy. Add the 3 tablespoons melted butter and vanilla; mix well. Add the flour; mix just until combined, scraping the sides of the mixing bowl. Stir in walnuts and chocolate pieces.

    6. Pour the filling into the partially baked pastry shell. Bake in a 350? degree F oven for 45 minutes until golden brown. Cool 1-1/2 hours on a wire rack. Remove sides of springform pan, or turn the tart in cake pan out onto rack, then invert onto cake plate. Serve with ice cream. Top of cake will crack when cut. Makes 12 to 16 servings

    http://lifestyle.msn.com/foodandentertaining/recipes/articlebhg.aspx?cp-documentid=2587745

  5. kiki rašė:

    Makes 36 tarts

    Prep: 30 minutes
    Bake: 18 minutes
    Cool: 1 hour
    Stand: 1 hour

    Ingredients
    1 recipe Basic Dough (see Recipe Center)
    1 8-ounce package cream cheese, softened
    3 ounces bittersweet chocolate, melted and cooled
    1/2 cup sugar
    2 egg yolks
    3 tablespoons chocolate liqueur or milk
    1 tablespoon milk
    1/2 teaspoon vanilla
    Whipped cream
    Bittersweet chocolate shavings
    Fresh raspberries (optional)

    Directions
    1. Preheat oven to 350?F. Grease and flour thirty-six 1-3/4-inch muffin cups; set aside. Prepare Basic Dough. Shape dough into thirty-six 1-inch balls. Press balls into the bottoms and up the sides of prepared pans; set pans aside.

    2. For filling, in a medium mixing bowl beat cream cheese and chocolate with an electric mixer until combined. Beat in sugar, egg yolks, liqueur, milk, and vanilla until combined. Spoon a rounded teaspoon of filling into each dough-lined cup.

    3. Bake in preheated oven about 18 minutes or until crusts are golden and the filling sets. Cool tarts in pan for 10 minutes. Remove and cool for 1 hour on a wire rack. (Centers may dip slightly as they cool.) Cover and chill for up to 24 hours. To serve, top each tart with whipped cream and chocolate shavings. If desired, garnish serving plate with fresh raspberries. Makes 36 tarts

    http://lifestyle.msn.com/foodandentertaining/recipes/articlebhg.aspx?cp-documentid=2587746

  6. kiki rašė:

    Makes 12 servings

    Prep: 20 minutes
    Bake: 50 minutes
    Cool: 1 hour
    Stand: 1 hour

    Ingredients
    6 cups dry firm white bread cubes or dry French bread cubes*
    1-1/4 cups semisweet chocolate pieces
    1 cup coarsely chopped pecans, walnuts, or almonds
    4 eggs
    3 cups milk
    1 cup sugar
    1 tablespoon vanilla
    Brown-Sugar Sauce (see recipe below)

    Directions
    1. Place dry bread cubes in the bottom of a well-buttered 13×9x2-inch baking dish (3-quart rectangular). Sprinkle the chocolate and pecans, walnuts, or almonds over dry bread cubes and set aside.

    2. In a large mixing bowl, beat together eggs, milk, sugar, and vanilla. Pour egg mixture over the bread, the chocolate pieces, and the nuts. Gently push down on the bread cubes with the back of a large spoon, making sure the bread absorbs the egg mixture, and the chocolate pieces and nuts are covered with the egg mixture.

    3. Bake, uncovered, in a 350 degree F oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. If the top starts to over-brown, cover loosely with foil until custard is set. Cool the bread pudding slightly. Serve warm with Brown-Sugar Sauce. Makes 12 servings.

    Brown-Sugar Sauce: In a small heavy saucepan, stir together 1 cup packed brown sugar and 2 tablespoons cornstarch. Stir in 1/2 cup water. Add 2/3 cup half-and-half or light cream, 1/4 cup light-colored corn syrup and 2 tablespoons butter. Cook and stir over medium heat until bubbly (mixture may look curdled). Cook and stir for 2 minutes more. Remove from heat and stir in 1 teaspoon vanilla. Serve warm over bread pudding. (Cover and chill any leftover sauce for up to 3 days.) Makes 1-1/2 cups sauce, twelve 2-tablespoon servings of sauce.

    *To dry bread cubes: Spread the bread cubes in a shallow baking pan. Bake in 300 degree F oven for 10 to 15 minutes or until dry, stirring twice; cool.

    http://lifestyle.msn.com/foodandentertaining/recipes/articlebhg.aspx?cp-documentid=2587749

  7. kiki rašė:

    Makes 6 servings

    Prep: 30 minutes
    Freeze: 3-1/2 hours

    Ingredients
    3-1/2 to 4 ounces 69- to 73-percent-cocoa chocolate or bittersweet chocolate, finely chopped
    1/4 cup milk
    3/4 teaspoon unflavored gelatin
    4 egg yolks, slightly beaten
    1/2 cup sugar
    1-1/4 cups whipping cream
    1/2 teaspoon vanilla
    1/3 cup chopped Italian nougat candy or almond toffee bits

    Directions
    1. Place finely chopped chocolate in a large bowl; set aside. In a small saucepan combine gelatin and milk. Let stand 5 minutes. Add egg yolks, sugar, and 1/2 cup of the whipping cream. Cook and stir over medium heat until mixture coats a metal spoon (160 degree F), about 5 minutes.

    2. Pour mixture over finely chopped chocolate. Let stand 5 minutes. Gently stir to incorporate chocolate throughout the mixture. Stir in vanilla. Place in freezer; chill for 30 minutes or until mixture thickens and cools, stirring after 15 minutes.

    3. Meanwhile place six 3-ounce soufflé? dishes on a tray (or use 6-ounce dessert dishes and do not add collars). Cut 6, 12×6 inches pieces of aluminum foil. Fold lengthwise in thirds to form 12×2-inch strips. Wrap each collar tightly around the soufflé? dishes with one edge extending 1 inch above the top of the dishes. Secure with tape. Place in freezer to chill.

    4. Beat chocolate mixture with an electric mixer on high speed until light and fluffy (about 3 minutes). In a small bowl beat the remaining 3/4 cup cream until soft peaks form. Gently fold whipped cream and nougat candy or almond toffee pieces into chocolate mixture.

    5. Divide chocolate mixture evenly among the chilled soufflé? dishes, filling to 1/2 to 1 inch over the top of each dish. Cover and freeze until firm, 3 to 24 hours.

    6. To serve, remove tape and gently peel away collars. Let stand 15 to 20 minutes at room temperature before serving. Makes 6 servings.

    http://lifestyle.msn.com/foodandentertaining/recipes/articlebhg.aspx?cp-documentid=2587751

  8. kiki rašė:

    Makes 6 servings
    Prep: 25 minutes
    Chill: 4 to 6 hours
    Bake: 6 minutes

    Ingredients
    1 package pie crust mix (for 2 crusts)
    1/4 cup packed brown sugar
    1/3 cup chocolate-flavored syrup
    1-1/4 cup whipping cream
    1/3 cup granulated sugar
    3/4 cup dairy sour cream
    2 tablespoons orange liqueur
    1-1/2 cups raspberries, blackberries, blueberries, or sliced strawberries
    Orange peel curls (optional)
    Powdered sugar (optional)

    Directions
    1. In a large mixing bowl combine pie crust mix and brown sugar; add syrup. Stir together until mixture forms a ball. On a lightly floured surface, roll dough to 1/8 inch thick. Using a 3-inch cookie or biscuit cutter, cut into rounds. Reroll trimmings as necessary to make 30 pastry rounds. Transfer rounds to an ungreased baking sheet. Bake in a 400 degree F oven about 6 minutes or until set. Transfer to a wire rack and cool completely.*

    2. In a chilled large mixing bowl combine the whipping cream and granulated sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Fold in sour cream. Spoon whipped cream mixture into a self-sealing plastic bag; seal bag. Carefully cut a small hole in one corner of the bag.

    3. To assemble, pipe about 3 tablespoons of the whipped cream mixture onto a pastry round. Repeat layers. Place a third pastry round on top. Repeat to make a total of 6 stacks.* Cover stacks and remaining whipped cream mixture with plastic wrap; chill for 4 to 6 hours. (Chilling softens the pastry, making it easier to eat.)

    4. To serve, drizzle liqueur over berries; toss gently. Top stacks with remaining whipped cream mixture. Spoon some of the berries on top of each serving. If desired, garnish with orange peel curls and dust with powdered sugar. Makes 6 servings.

    *Note: Wrap and freeze any remaining pastry rounds for up to 6 months. Thaw at room temperature to serve.

    http://lifestyle.msn.com/foodandentertaining/recipes/articlebhg.aspx?cp-documentid=2587755

  9. kiki rašė:

    Makes 12 servings
    Prep: 40 minutes
    Cook: 15 minutes

    Ingredients
    3 tablespoons honey
    1 tablespoon cornstarch
    1 cup half-and-half or light cream
    2 beaten egg yolks
    1 cup ground pecans
    4 teaspoons granulated sugar
    4 sheets frozen phyllo dough (17 x 12 inches), thawed according to package directions
    3 tablespoons butter or margarine, melted
    1 ounce semisweet chocolate, cut up
    1 tablespoon butter or margarine
    3/4 cup sifted powdered sugar
    1/2 teaspoon vanilla
    2 to 3 teaspoons hot water
    Cocoa powder
    1/2 cup whipping cream
    1/2 teaspoon vanilla
    Grated semisweet chocolate (optional)

    Directions
    1. In a small heavy saucepan stir together honey and cornstarch. Add half-and-half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir some of the hot mixture into the egg yolks. Return all to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Transfer to a small bowl. Cover surface with clear plastic wrap. Chill.

    2. In a bowl combine ground pecans and granulated sugar. Set aside. Unfold phyllo. Place one sheet of phyllo on work surface; brush with some of the 3 tablespoons melted margarine or butter. Sprinkle evenly with one-third of the nut mixture. Repeat brushing, sprinkling, and layering 2 times. Cover with remaining sheet of phyllo; brush top with melted margarine or butter. Trim edges. Cut phyllo stack crosswise in fourths, and then lengthwise in thirds, to form twelve 4-inch squares.

    3. Gently press phyllo squares into twelve greased 2-1/2-inch muffin cups, allowing edges to extend upward.

    4. Bake in a 350 degree F oven for 10 to 15 minutes or until golden. Cool completely on a wire rack. Carefully remove cups from pan. (If desired, cups may be baked ahead of time, then placed in a rigid plastic container and frozen up to 1 week. To thaw: let stand at room temperature 20 to 30 minutes.)

    5. To serve, in a small, heavy saucepan melt the 1 ounce chocolate and the 1 tablespoon margarine or butter over low heat, stirring until smooth, Remove from heat. Stir in the powdered sugar and the first 1/2 teaspoon vanilla. Add hot water, 1 teaspoon at a time, until it reaches drizzling consistency. Lightly drizzle melted chocolate on dessert plates. Sift cocoa powder over chocolate. (Chocolate can also be drizzled over edges and insides of cups.)

    6. In a small, chilled mixing bowl, beat the whipping cream and remaining 1/2 teaspoon vanilla with an electric mixer on medium speed until soft peaks form; fold in chilled egg yolk mixture. Spoon cream into each phyllo cup. Top each with grated chocolate, if desired. Serve immediately. Makes 12 servings.

    http://lifestyle.msn.com/foodandentertaining/recipes/articlebhg.aspx?cp-documentid=2587757

  10. kiki rašė:

    Makes six (8-ounce) servings
    Start to Finish: 20 minutes

    Ingredients
    6 cups milk
    1/2 cup sugar
    3 ounces unsweetened chocolate, chopped
    1 teaspoon ground cinnamon
    2 beaten eggs
    2 teaspoons vanilla
    Whipped cream

    Directions
    1. In a large saucepan combine 1 cup of the milk, the sugar, chocolate, and cinnamon. Cook and stir over medium-low heat until chocolate is melted. Gradually stir in remaining milk. Cook and stir until milk is very hot, almost boiling. Do not boil.

    2. Gradually stir 1 cup of the hot milk mixture into eggs, then transfer entire mixture to saucepan. Cook and stir for 2 minutes over low heat. Remove from heat and stir in vanilla. Beat with a rotary beater until very frothy.

    3. Pour hot chocolate into mugs and dollop with whipped cream. Makes six 8-ounce servings.

    http://lifestyle.msn.com/foodandentertaining/recipes/articlebhg.aspx?cp-documentid=2587761

  11. kiki rašė:

    Prep: 45 min.

    Ingredients
    2 beaten egg yolks
    1/2 cup milk
    1 teaspoon cornstarch
    3 tablespoons sugar
    3 ounces white baking bar, grated
    1/2 teaspoon vanilla
    1-1/2 cups whipping cream
    1/2 cup sugar
    2 tablespoons cornstarch
    1/2 cup water
    2 cups fresh or frozen pitted tart red cherries
    1 tablespoon orange liqueur or orange juice

    Directions
    1. Chill a small mixing bowl. Combine egg yolks, milk, 1 teaspoon cornstarch, and 3 tablespoons sugar in a heavy small saucepan. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in the grated baking bar and vanilla; stir until melted. Cool to room temperature.

    2. Beat whipping cream in the chilled bowl on low speed until soft peaks form (tips curl). Gently fold the cooled baking bar mixture into the whipped cream. Spoon the mixture into a 2-quart square baking dish. Refrigerate 4 to 24 hours or until set.

    3. For cherry sauce, combine 1/2 cup sugar and 2 tablespoons cornstarch in saucepan. Stir in water. Add cherries. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Add orange liqueur or orange juice. Cool slightly.

    4. To serve, spoon chocolate mixture onto dessert plates. Drizzle with warm cherry sauce. Makes 6 servings.

    http://lifestyle.msn.com/foodandentertaining/recipes/articlebhg.aspx?cp-documentid=2587762

  12. kiki rašė:

    Makes about 12 servings (1-1/2 quarts)

    Ingredients
    4 beaten egg yolks
    3/4 cup sugar
    3/4 cup milk
    3/4 cup half-and-half or light cream
    3 ounces semisweet chocolate, coarsely chopped
    2 tablespoons instant coffee crystals
    1/4 cup Irish whiskey or bourbon whiskey
    2 cups whipping cream

    Directions
    In a heavy medium saucepan combine the egg yolks, sugar, milk, half-and-half or light cream, chocolate, and coffee crystals. Cook and stir over medium heat until the mixture is slightly thickened and bubbly; remove from heat. Beat mixture with a rotary beater until smooth. Transfer to a medium bowl. Cool thoroughly by placing bowl in a sink or large bowl of ice water; stir occasionally. Stir in whiskey.

    In a large mixing bowl beat whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Fold in cooled chocolate mixture. Pour into an 8×8x2-inch baking pan. Cover and freeze at least 8 hours or overnight until firm. Let stand at room temperature for 10 to 15 minutes before serving. Makes about 12 servings (1-1/2 quarts).

    http://lifestyle.msn.com/foodandentertaining/recipes/articlebhg.aspx?cp-documentid=2587766

  13. kiki rašė:

    Makes 12 servings
    Prep: 1 hour 30 minutes
    Chill: 2 hours
    Bake: 10 minutes

    Ingredients
    2 cups shelled whole hazelnuts (filberts) or almonds
    2/3 cup sugar
    1 cup all-purpose flour
    3/4 cup butter, cut into pieces
    1/2 teaspoon salt
    1 egg yolk
    Sugar
    1 cup whipping cream
    1 tablespoon sugar
    1 teaspoon vanilla
    2 cups sliced strawberries
    2 to 3 ounces semisweet chocolate, chopped
    1 teaspoon shortening
    Whole strawberries (optional)
    Chocolate Mousse (recipe follows)

    Directions
    1. Chill two medium mixing bowls and the beaters of an electric mixer. Place hazelnuts or almonds on a baking sheet in a single layer. Toast in a 350 degree F oven for 8 to 10 minutes, watching carefully and stirring so they don't burn. Cool. In a food processor bowl* (see blender note, below), cover and process toasted nuts and the 2/3 cup sugar until nuts are finely ground (do not overprocess). Add flour, butter, and salt. Process until combined. Add egg yolk. Process until thoroughly combined. Divide dough into four equal balls. Cover and chill two balls until needed.

    2. Grease and lightly flour two baking sheets; place each sheet on a towel to prevent slipping while rolling dough. On each baking sheet, draw an 8-inch round with your finger using an 8-inch cake pan as a guide. On one of the prepared baking sheets, roll one portion of the dough to fit the circle, trimming edges of dough with a knife to make an even circle. Repeat with another portion of the dough on the second baking sheet. Score one dough round into 8 to 12 wedges, keeping circle intact. Sprinkle both rounds with sugar.

    3. Bake the dough rounds in a 375 degree F oven for 10 to 12 minutes or until browned around the edges. Cool the cookies on baking sheets for 5 minutes. Cut the warm, scored cookie into wedges. Carefully transfer cookie and wedges to a wire rack; cool completely. Allow baking sheets to cool completely. Grease and flour baking sheets again. Repeat shaping and baking the two portions of dough except do not score either portion.

    4. Use one of the chilled mixing bowls to prepare Chocolate Mousse; chill (for no more than 2 hours). In another chilled mixing bowl, beat whipping cream, the 1 tablespoon sugar, and vanilla on medium speed just until stiff peaks form. Spoon whipped cream into a pastry bag fitted with a large star tip.

    5. Just before serving, place the chocolate (use the 3 ounces if also dipping berries) and shortening in a heavy small saucepan over low heat, stirring constantly until it is partially melted. Immediately remove from the heat and stir until smooth. Dip one long side of each cookie wedge into melted chocolate mixture. Set aside on waxed paper until chocolate is set. If desired, dip whole strawberries in remaining melted chocolate. (If your saucepan is not small, you may need additional chocolate to dip.)

    6. To assemble torte, place a whole cookie on a serving platter. Spread with half of the Chocolate Mousse and top with half of the sliced strawberries. Place another cookie atop. Repeat with remaining Chocolate Mousse and sliced strawberries. Top with the remaining whole cookie. Pipe large dollops of the sweetened whipped cream atop torte, covering the whole top. Cover and chill about 2 hours to soften the cookies.

    7. Arrange chocolate-dipped cookie wedges atop the sweetened whipped cream, placing chocolate-dipped edges up and tilting slightly in a pinwheel pattern. Pipe a large star of whipped cream in the center where the cookie wedges meet. If using chocolate-dipped strawberries, place between wedges and on top of the whipped cream star in the center. Serve immediately. With a serrated knife, cut into wedges. Makes 12 servings.

    *Blender method: In a blender container place half of the nuts. Cover and blend until finely ground. Transfer nuts to a mixing bowl; repeat with remaining nuts. In a mixing bowl beat butter and sugar until combined. Beat in egg yolk. Beat in ground nuts and half of the flour. Beat or stir in remaining flour. Continue as directed.

    Make-Ahead Tips: Bake and cool cookies. Layer the cookies, with waxed paper between each, in a covered storage container. Store at room temperature for 2 days or place in freezer containers and freeze for up to 1 month. If frozen, thaw the cookies before using.

    Chocolate Mousse: In a chilled mixing bowl combine 1/4 cup sugar and 3 tablespoons unsweetened cocoa powder. Add 1-1/2 cups whipping cream. Beat with the chilled beaters of an electric mixer on medium speed just until stiff peaks form. Chill until needed. Makes 3 cups.

    http://lifestyle.msn.com/foodandentertaining/recipes/articlebhg.aspx?cp-documentid=2587737

  14. kiki rašė:

    Prep: 30 min.
    Bake: 25 min. + 35 min.

    Ingredients
    Butter Pastry (see below)
    4 eggs
    1-1/4 cups light-colored corn syrup
    3/4 cup sugar
    1/4 cup unsalted butter, melted
    1 teaspoon vanilla
    Dash salt
    1-1/4 cups salted mixed nuts
    1 cup miniature semisweet chocolate pieces
    1 tablespoon shortening
    Sweetened Whipped Cream (optional)

    Directions
    1. Preheat oven to 350 degrees F. On a lightly floured surface, roll chilled Butter Pastry from center to edges into a circle about 13 inches in diameter. Line a 9×2-inch round fluted deep tart pan that has a removable bottom with the pastry circle. Trim pastry even with top edge of pan.

    2. For filling: In a large bowl, beat eggs with a whisk. Whisk in corn syrup, sugar, butter, vanilla, and salt. Stir in the nuts and 1/2 cup of the chocolate pieces. Pour filling into pastry-lined tart pan. Place tart pan in a foil-lined shallow baking pan. To prevent overbrowning, cover pie edge with foil.

    3. Bake pie for 25 minutes. Remove foil. Bake for 35 to 40 minutes more or until center seems set when gently shaken. Cool on a wire rack. Serve or cover and refrigerate within 2 hours.

    4. In a small saucepan, combine the remaining 1/2 cup chocolate pieces and the shortening. Cook over low heat, stirring constantly, until melted. Cool slightly.

    5. To serve, remove side of tart pan. Carefully cut pie into wedges; transfer to dessert plates. Transfer melted chocolate to a clean, small heavy plastic bag; seal bag. Snip a small hole in one corner of the bag; drizzle melted chocolate mixture over pie wedges. If desired, top each serving with Sweetened Whipped Cream. Makes 10 to 12 servings.

    Butter Pastry: In a medium bowl, combine 1-1/2 cups all-purpose flour, 2 tablespoons sugar, 1/2 teaspoon baking powder, and 1/8 teaspoon salt. Using a pastry blender, cut in 1/4 cup cold unsalted butter until pieces are pea-size. In a small bowl, beat together 1 egg and 1 tablespoon ice water with a fork. Using your fingers, gently knead the mixture just until it forms a ball. (If dough won't form a ball, add another 1 tablespoon ice water, a little at a time.) Don't overmix; the dough should feel slightly sticky. Use your hands to slightly flatten dough into a disk about 6 inches in diameter. Wrap the disk in plastic wrap and chill in the refrigerator for 45 minutes to 1 hour or until dough is firm and easy to handle.

    Sweetened Whipped Cream: In a large chilled bowl, combine 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl).

    http://lifestyle.msn.com/foodandentertaining/recipes/articlebhg.aspx?cp-documentid=2587741

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