RASPBERRY RIBBONS RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING TIPS
I make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! —Patsy Wolfenden, Golden, British Columbia
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield about 5 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Divide dough into four portions; shape each into a 10x2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake for 10 minutes., Fill depressions with jam. Bake until lightly browned, 10-15 minutes longer. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks., In a small bowl, combine glaze ingredients. Drizzle over warm cookies. Cool completely.
Nutrition Facts : Calories 134 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 91mg sodium, CarbohydrateContent 18g carbohydrate (10g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
LAVA CHOCOLATE CAKES RECIPE: HOW TO MAKE IT
True decadence at its best, these chocolate lava cakes created by the Taste of Home Cooking School feature a warm, gooey chocolate center that oozes out onto the dessert plate. Whether you enjoy it garnished with a dollop of whipped cream or sprinkled with confectioners' sugar, you'll want to lick the plate clean!
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Grease the bottom and sides of four 6-oz. ramekins; sprinkle each with 1 teaspoon sugar. Place ramekins on a baking sheet; set aside., In a medium microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in confectioners' sugar until smooth. Whisk in the eggs, egg yolks, instant coffee and vanilla. Stir in flour and salt; spoon batter into prepared ramekins. , Bake at 400° for about 12 minutes or until a thermometer reads 160° and cake sides are set and centers are soft., Remove ramekins to a wire rack to cool for 5 minutes. Carefully run a small knife around cakes to loosen. Invert warm cakes onto serving plates. Lift ramekins off cakes. Serve warm with whipped cream or sprinkle with additional confectioners' sugar if desired.
Nutrition Facts : Calories 583 calories, FatContent 37g fat (21g saturated fat), CholesterolContent 268mg cholesterol, SodiumContent 496mg sodium, CarbohydrateContent 60g carbohydrate (47g sugars, FiberContent 2g fiber), ProteinContent 8g protein.
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Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 88 calories per serving
- Preheat the oven to 180ºC/gas 4 and line 2 baking sheets with baking paper.
- Finely chop the dried fruit or peel.
- Place a small saucepan over a low heat and add the sugar, butter and flour, stirring to combine. Keep stirring until the sugar has dissolved, then gradually add the crème fraîche.
- Take off the heat and stir in the flaked almonds, seeds and dried fruit or peel.
- While it’s still warm, use teaspoons to drop little mounds of mixture onto the baking sheets, leaving a few centimetres between each one to allow them room to spread.
- Bake for 12 to 15 minutes, until golden. Leave to cool a little on the sheet before cooling on a rack.
- Meanwhile, melt the chocolate in a bowl over a saucepan of simmering water, then, using a spoon, drizzle it over the florentines.
- Let the chocolate set completely, before transferring the biscuits to boxes, or wrapping in greaseproof paper and ribbons.
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Reviews 4.5
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Calories 523 calories per serving
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