In a saucepan, heat the blueberries and 1/4 cup of the sugar over medium heat, stirring occasionally, until the berries pop and begin to cook down, about 10 minutes. Set aside to cool, then refrigerate until ready to use. In a saucepan, heat the cream, half-and-half, and vanilla bean over medium heat, stirring occasionally to make sure the mixture does not scorch on the bottom. When it reaches a fast simmer (do not let it boil), turn off the heat and set aside to infuse 10 to 15 minutes.

In a medium bowl, whisk together the egg yolks and the remaining 3/4 cup sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.

Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Whisk in the orange zest. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker. Put a large mixing bowl in the freezer to chill. When the ice cream is finished, transfer it to the frozen bowl. Using a sturdy rubber spatula, fold in the blueberry mixture until swirled. Freeze.

Blueberry Pound Cake 1 cup butter softened 2 cups sugar 4 eggs 1 teaspoon vanilla extract 3 cups flour divided 1/2 teaspoon salt 1 teaspoon baking powder

1 pint fresh blueberries 2 c. frozen, thawed
1/2 cup powdered sugar
4 teaspoons lemon juice

Preheat oven to 325 degrees.
Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder together. Add sifted ingredients to creamed mixture and beat. Dredge berries in remaining flour. Gently fold floured berries into the batter. Grease and dust a tube pan with confectioners' sugar or flour; pour batter into it. Bake for 1 hour and 15 minutes, or until it tests done.

Combine powdered sugar and lemon juice in small bowl. Drizzle over warm cake. Cut with a serrated knife and serve

Gourmet Pineapple & Cheese Upside Down Cake

The cream cheese and sharp cheddar
cheese makes this recipe unique and delicious.

Ingredients

1 can unsweetened
pineapple slices with juice
1/2 cup brown sugar
2 tablespoons margarine
cooking spray
3/4 cup sugar
1/4 cup cream cheese
2 tablespoons margarine
2 egg whites
1 egg
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sharp cheddar cheese shredded
1/2 teaspoon vanilla

Drain pineapple, reserving 1/4C juice. Place juice and 3 pineapple slices in blender and process til smooth; set aside. Combine brown sugar and 2T margarine in sauce pan; cook over medium til melted. Remove from heat; add 1/4C pureed pineapple, stirring til blended. Pour mixture into 9" round cake pan coated with cooking spray.

Cut remaining pineapple slices in half crosswisee and arrange in single layer over brown sugar mixture; set aside. Combine 3/4C sugar, cream cheese and 2T margarine in large bowl; beat at medium speed of mixer til blended. Add egg whites and egg, 1 at a time, beating after each addition. Combine flour, baking powder and salt; add to cream mixture, beating til blended. Stir in remaining pureed pineapple, cheddar cheese and vanilla.

Pour batter evenly over pineapple slices. Bake at 350 for 45' or til wooden pick inserted in center comes out clean. Let cool in pan 10 minutes. Invert cake onto serving plate.

Chocolate Brandy Pie

This dessert will surely dazzle your taste buds

One 8 1/2 ounce package of chocolate wafers,
blended until fine texture
1/4 cup of butter, softened
3 tbsp of brandy
1 small package of instant chocolate pudding
1 small package of instant vanilla pudding
1 1/2 cup of milk
1/3 cup of brandy
1/4 cup of chocolate flavored liqueur

1. In covered blender, blend chocolate wafers until fine textured. Add softened butter and 3 tbsp brandy.

2. Pat into 9 inch pie plate.

3. In large bowl, combine chocolate pudding, vanilla pudding, milk, 1/3 cup brandy, and chocolate flavored liqueur.

4. In small bowl, beat 1 cup whipping cream until soft peaks form. Gently fold into above mixture.

Spoon into crust. Garnish with chocolate curls. Refrigerate 1 1/2 hours.

Apple Praline Pie 1 1/2 cups sugar 1/4 cup all-purpose flour 1/2 tsp ground nutmeg 1/2 tsp ground cinnamon 2 eggs, beaten

1/2 cup melted margarine
1 tsp vanilla
3 cups peeled raw apples, chopped
1 deep-dish unbaked pie shell
1/2 cup chopped pecans

Mix dry ingredients (first four). Add wet ingredients (second three). Stir in apples and pour filling into unbaked pie shell.

Bake at 425 for 15 minutes. Sprinkle pecans on top, and gently press into pie to keep the pecans moist. Reduce oven temperature to 350 degrees and bake until set (25 minutes).

Baked Fudge with Kahlua Cream

Recipe from The Davenport House
located in Clyde, Ohio.

2 C sugar
1/2 C flour
3/4 C cocoa
5 eggs beaten
1 C plus 2 TBS butter, melted
2 tsp vanilla
1/2 C chopped pecans

Kahlua Cream:
1/2 C confectionary sugar
3 TBS Kahlua liqueur
1 C whipping cream

Combine sugar, flour, and cocoa. Add eggs. Beat in melted butter and vanilla. Stir in chopped pecans. Pour into 8 custard cups. Set in 13x9x2 inch pan and add water half way up. Bake 40-45 min. at 300 degrees F. Serve warm with Kahlua cream on top.

Comments:
To make Kahlua Cream, whip cream until it starts to thicken, add sugar and liquer and continue to beat until proper consistency.

Blueberry Pudding Cake

2 cups fresh or frozen blueberries
2 tablespoons lemon juice
1 tsp ground cinnamon
1/2 teaspoon ground nutmeg
1 tsp lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon vanilla
1 tsp baking powder
1/2 cup milk
3 Tbsp butter or margarine, melted

Topping:
3/4 cup sugar
1 Tbsp cornstarch
1 cup boiling water

Mix blueberries with cinnamon, nutmeg and lemon juice; place in a greased 8x8-inch baking dish. In a bowl, combine flour, sugar and baking powder. Stir in milk, butter, lemon juice, and vanilla. Spoon over berries. Combine sugar and cornstarch, sprinkle over batter. Slowly pour boiling water over all. Bake at 350 degrees for 45-50 minutes.

Makes 9 servings.

Caramel Torte

Recipe courtesy of Lindgren's Lutsen, MN

6 eggs yolks
1 1/2 cups sugar
1 teaspoon baking powder
2 teaspoons vanilla
6 egg whites, beaten stiff
2 cups graham cracker crumbs, finely crushed
1 1/4 cups chopped nuts (pecans preferred)
1 pint heavy cream, whipped

Caramel Sauce:
1 1/4 cups lightly packed brown sugar
1 tablespoon flour
1/4 cup each butter, orange juice and water
1 beaten egg
1 teaspoon vanilla

Beat egg yolks well, adding sugar, baking powder and vanilla. Fold beaten egg whites into egg yolk mixture. Fold in graham cracker crumbs and nuts. Blend. Line two 9" round cake pans with waxed paper. Pour in batter. Bake at 325 degrees for 35 minutes. Cool on wire racks. Cut each layer in half to make four layers. Stack each layer with whipped cream and spread top with whipped cream.

Caramel sauce: Combine sugar, flour, orange juice, butter, water and egg in top of double boiler. Cook uncovered over low heat, stirring until boiling and thickened. Add vanilla. Cool and drizzle over entire cake.

Serves 8

Chocolate Mousse Pie with Chocolate Crumb Crust Crust Ingredients 25 chocolate wafers 6 tablespoons butter or margarine

1 Whipped cream or non-dairy whipped topping
Chocolate shavings or curls

Pie Ingredients
5 pounds of Callibaut chocolate - Semi Sweet
2 quarts heavy cream
4 ounces Grand Marnier
2 ounces vanilla extract
4 cups sugar
8 ounces water
8 ounces light karo syrup
12 egg whites

Melt chocolate over double boiler and keep warm. In separate bowl combine heavy cream, Grand Marnier and vanilla and whip. In a heavy saucepan, combine sugar, water and light karo syrup and cook on medium-high heat, stirring constantly, until it reaches 275 degrees on candy thermometer. Remove from heat.

Beat egg whites on high speed until soft peaks form. Slowly add syrup mixture in a thin stream to egg whites while beating at high speed until a glossy meringue forms. Add warm melted chocolate and mix thoroughly. Let cool and then add whipped cream mixture, folding together gently until completely combined.

Turn Mixture into crust

Chill for several hours before serving.

Recipe and photo from GourmetSleuth.com

Cream Puffs with Rum Cream

Recipe from Asa Ransom House Clarence, New York

Cream Puffs:
1 cup water
1/2 cup butter
Bring to a boil and add:
1 cup flour

Cook stirring constantly until a ball forms in the center of the pot. Remove from heat and add one egg at a time (4 eggs) and beat well. Drop by tablespoons on a greased sheet 4 inches apart. Bake 45-50 minutes at 375. Then turn off oven and crack door open to cool slowly.

Custard Cream Filling:
2 cups milk
1/4 cup rum or rum flavoring
1/2 cup sugar
Heat until hot and add:
1/2 cup milk
3 tablespoons cornstarch
2 beaten eggs
2 tablespoons butter

Cook until thickened, cool completely. Slit top of puffs and fill with custard.

English Trifle with Sherry

Recipe from Asa Ransom House Clarence,
New York

Beautiful and Delicious! A Delightful Dessert For Entertaining and Romance

1 cup pound cake crumbs
1 1/3 cups custard pudding
1 cup fruit pie filling
4 tablespoons cream sherry
Whipped cream for garnish

. Place cake crumbs in four stemmed glasses.
2. Add 1 tablespoon sherry to each.
3. Layer fruit filling then custard pudding in each.
4. Decorate with whipped cream.

Butterscotch Crème Brûlée Butterscotch sauce: 5 tablespoons butter 1 cup light brown sugar 2 tablespoons light corn syrup 1/2 cup heavy cream 1 3/4 cups butterscotch sauce (see note) 1/2 cup butterscotch flavored schnapps

4 1/2 cups heavy cream
1 1/3 cups egg yolks
Light brown sugar (for top of brulee)
Granulated sugar (for top of brulee)

1. Combine egg yolks and heavy cream. Add butterscotch sauce and schnapps, stir well. Let set for at least 5 minutes.

Skim the foam from the top. Fill custard cups with creme brulee mix.

2. Bake at 300 F in water bath covering 1/3 of the custard cups. Cover with a baking sheet. Baking time will vary depending on depth of cups. When creme brulees are done, they will jiggle like set gelatin. Minimum baking time of 30 minutes. Refrigerate.

3. Mix equal parts brown sugar and white sugar together and set aside.

4. To serve, cover top of each creme brulee with a thin layer of brown and white sugar. Carmelize under the broiler until sugar just melts and begins to darken.

Recipe note:
To make butterscotch sauce, in heavy-bottom sauce pot, place 5 tablespoons butter first followed by 1 cup brown sugar and 2 tablespoons light corn syrup. Bring to a boil. Add 1/2 cup heavy cream, return to a boil, stir. Cool and reserve for creme brulee mixture.

Chocolate Eclair Cake

From Casperhouse Bed & Breakfast

This Chocolate Eclair Cake is so simple and a favorite of our guests....once you make it your family and guests will ask for it again and again....hope you enjoy it as much as we do. 1 cup cold water
1/2 cup butter
1 cup flour
4 eggs
1 6oz pkg chocolate pudding (you can change
flavor by using different puddings)
2 1/2 cups milk
8 oz cream cheese, softened
whipped cream or cool whip will work to save calories
chocolate shavings

1. Place butter, water and flour in pot on medium heat till it comes to a boil then remove from heat.
2. The mixture should form a ball when stirred.
3. Add the 4 eggs one at a time, stirring by hand. Spread mixutre on sprayed or greased 8 x 12 pan and bake at 400 for 20- 25 min. (should be golden brown) Let cool.
4. Mix the pudding mix with the milk and cream cheese with electric mixer till well blended and spread over cooled crust. Cover with whipped cream or cool whip type topping.
5. Top with shaved chocolate, semi sweet works well.
6. Cut into squares and enjoy.

This makes a big hit at parties and picnics.

Cream Caramel Cake

Recipe from Twin Oaks
on MelaCari B&B Cottages

Cream Cake Layers:
2 sticks butter softened
3 cups sugar
6 eggs
2 2/3 cups all-purpose flour
1/4 tsp baking soda
1 tsp salt
1 8 oz. carton sour cream
1 tbsp vanilla extract

Caramel Frosting:
1/2 stick butter
2 cups light brown sugar
1/2 cup evaporated milk
1/2 tsp vanilla extract
4 cups 10X conf sugar

Cake: preheat oven to 350°. Cream butter and sugar until fluffy. Add eggs one at a time. Sift flour, baking soda and salt together. Alternating, add flour and sour cream to butter mixture. Add vanilla. Pour into 3 9-inch prepared pans. Bake for 25-35 minutes. Test with a cake tester for doneness. Remove from oven and cool on racks for 10 minutes, then remove for complete cooling.

Frosting: melt butter, add brown sugar and milk. Cook 2 minutes over medium heat stirring constantly. Remove from heat and add vanilla. Pour over conf sugar and beat until smooth. Let cool slightly, then frost layers.

Swedish Nut Cake

presented by Twin Maples Bed & Breakfast

Ingredients

2 cups self-rising flour
2 cups sugar
2 eggs
2/3 cups of chopped pecans
1 large can crushed pineapple, undrained
1 tsp vanilla
1 tsp baking soda

Mix all the above ingredients in a bowl with a spoon (do not use mixer) and pour into three 9-inch cake pans. Bake at 350° until top springs back when lightly touched. Ice with your favorite cream cheese frosting.

Note: This cake does not contain any shortening or liquid.

German Chocolate Dump Cake Recipe

2 c Chopped pecans
1 cn Coconut
1 pkg German chocolate cake mix

Icing:
1 Stick margarine
8 oz Cream cheese
1 Box powdered sugar

Pack pecans in bottom of pan. Press coconut on top of pecans. Mix cake by directions on the box and pour into greased oblong 9 x 13 inch pan on top of coconut and nuts. Melt 1 stick margerine, add cream cheese and powdered sugar. Pour over unbaked cake. Bake at 300F degrees for 1 hour. This cake is sometimes called earthquake because it falls in center when baked.

Cranberry Cake with
Hot Caramel Sauce

From Inn at Cedar Falls

This recipe is so easy to prepare, we were asked to do this for a cooking demonstration for television to air on Christmas Day.

This recipe is so easy to prepare, we were asked to do this for a cooking demonstration for television to air on Christmas Day.

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 tablespoons butter
3 cups whole cranberries, halved
1 cup milk
Caramel Sauce (recipe follows)

In a bowl, stir together flour, 1/2 cup sugar and baking powder. Add 4 tablespoons butter cut into bits and combine the mixture until it resembles meal. Stir in the milk and cranberries. Line the bottom of a buttered 9-inch round cake pan with wax paper. Butter and flour the paper. Pour the batter into pan and bake at 350 degrees for 45 minutes or until the sides of the cake pull slighlty away from the pan. Cool cake in pan for 30 minutes, then turn it out onto a cooling rack. Remove wax paper and let cake cool completely.

Caramel Sauce:

1/2 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup heavy cream
2 tablespoons butter

In a saucepan, combine brown sugar, sugar, cream and butter. Bring to a boil over moderate heat while stirring constatnly until sugar is dissolved. Serve the sauce with the cake.

Tiramisu A Gourmet Recipe Served In Fine Restaurants 2 eggs, separated 1/4 cup sugar 1/2 cup Mascarpone plus 2 tbsp 1/2 cup Cottage cheese plus 2 tbsp 1 tsp lemon zest or vanilla

Salt
24 Ladyfingers

Coffee mixture:
1 cup coffee, very strong
2 tbsp liquor or almond extract
2 tbsp sugar
2 tsp cocoa powder

1. Beat 2 egg yolks with 1/4 cup sugar till light and flyffy. Add mascarpone and cottage cheese blended together. Add lemon zest or vanilla. Beat 2 egg whites with dash of salt till stiff and add to cream mixture.

2. Mix coffee, liquor or almond extract and sugar till dissolved. Layer bottom of bowl with ladyfingers and 'wet' them with half of coffee mixture. Spread half of cream, put a second layer of ladyfingers and coffee and spread remaining cream on top.

Refrigerate at least 1/2 day. Before serving, sprinkle with cocoa powder.

Pistachio Cream Dessert 1 (3.4 ounce) package instant pistachio pudding mix 2 cups cold milk 1 pint heavy cream 2 tablespoons white sugar

1 (9 ounce) package chocolate wafers
10 chocolate-covered almond buttercrunch candies, crushed

Prepare pudding with milk as directed on package. Chill in refrigerator. Whip cream with sugar until stiff peaks form. Fold one-quarter whipped cream into pudding. In a 9x13 inch dish, spread a thin layer of pudding mixture. Top with a layer of wafers. Spread one-third whipped cream over wafers. Sprinkle one-third crushed candy over whipped cream. Repeat layers until all ingredients are used. Chill for 2 hours.

Makes 18 servings

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