Recipes By Course - Desserts

Coconut Raspberry Bars

  • 8 whole graham crackers, 4 7/8"x 2 1/4" inch cracker
  • 1/2 stick butter, cut into several pieces
  • 3/4 cup flour
  • 1/2 cup sugar
  • 1 egg, lightly beaten
  • 1 1/4 cups seedless raspberry jam
  • 1/2 cup sugar
  • 1 egg
  • 1/2 stick butter, softened
  • 7 ounces flaked, sweetened coconut
  • Preheat toaster oven to 350°F for 15 minutes.
  • Lightly grease 8x8 inch square bake pan.
  • Place broken graham crackers into bowl of food processor fitted with chopping blade and process until finely ground.
  • Add butter and process until fully incorporated.
  • Add flour and sugar and pulse until combined completely.
  • Add egg and pulse until fully incorporated.
  • Press into bottom of pan.
  • Spread jam evenly across crust.
  • Combine butter and sugar in mixing bowl and beat until light and fluffy.
  • Add egg and beat until fully incorporated.
  • Add coconut.
  • Drop large spoonfuls across jam and spread out across filling.
  • Bake for 30-35 minutes, until coconut is golden brown.
  • Let cool and chill for at least one hour before cutting.

Pear and Ginger Crostada

Crostada Dough
  • 2 cups flour
  • 1/4 cup superfine sugar
  • 1/2 teaspoon salt
  • 2 sticks cold unsalted butter
  • 1/4 cup ice water
  • 3 Bartlett pears, peeled, cored and cut into small chunks
  • 1/4 cup superfine sugar
  • 1 tablespoon crystallized ginger, minced
  • 1 tablespoon butter, cut into 4 pieces
  • Combine flour, sugar and salt in the bowl of food processor fitted with the chopping blade. Pulse to combine.
  • Quickly cut butter into small pieces and place into food processor bowl with flour mixture. Carefully (avoiding blade) toss butter in flour to lightly coat. Pulse about 15 times. Turn on motor, add ice water and process for 10 seconds, mixture will be loose. Turn dough out onto a sheet of foil or plastic and roughly form into a 7 inch disk. Refrigerate for 1 hour (or freeze for up to 2 weeks. To use, let thaw on counter for 45 minutes).
  • Preheat oven to 450°F.
  • Combine pears, sugar and ginger into a bowl.
  • Place dough on a large sheet of plastic wrap, sprinkled with flour.
  • Sprinkle top of dough with flour and cover with another sheet of plastic.
  • Roll out to a 13-inch circle and place on a baking sheet covered with parchment paper.
  • Working quickly, place fruit in center of dough and dot with butter, and fold up around fruit.
  • Cook in hot oven for about 20 minutes, until crust is golden brown.
Use your imagination to fill this rustic free-form pie, Granny Smith apples with dried cranberries and lemon zest or fresh peach and raspberries. Just toss fruit with 1/4 cup of superfine sugar before filling dough and dot with butter.

Warm Bittersweet Chocolate Truffle Cake with Burnt-Sugar Cream

- Serves 4
  • 11 ounces Valrhona Equatorial Chocolate
  • 10 tablespoons butter
  • 6 egg yolks
  • 6 egg whites
  • 4-2/3 ounces almond flour (by weight)
  • 1-2/3 ounces all-purpose flour (by weight)
  • 7 tablespoons superfine powdered sugar
  • Ganache
  • 18 ounces Valrhona Equatorial Choco
  • 2-1/4 cups heavy cream
  • Burnt-Sugar Cream
  • 1 cup sugar, generously measured
  • 1/2 cup water
  • 2 cups heavy cream
  • Chop chocolate and butter into small and equal-sized pieces. Place in a double boiler to melt. Meanwhile, sift all-purpose flour and almond flour. Once chocolate/butter mixture has completely melted, remove from heat. Whip egg yolks with half of the sugar until ribbon stage is reached. Add to chocolate mixture. Using Oster® Hand Mixer, begin to whip egg whites with the remaining sugar. Meanwhile, add dry ingredients to mixture and mix well. When whites reach soft-peak stage, fold them into mixture until well incorporated.
  • Heat cream to a boil. Meanwhile, chop chocolate into small and equal pieces. Pour hot cream over chocolate and mix until chocolate melts thoroughly. Place this ganache in a bowl over an ice bath until firm enough to roll. Roll into logs approximately 3/4 inch in diameter and store in freezer until needed. Brush four molds (2 1/2 inches wide and 1 1/4 inches deep) with butter and line with parchment paper that reaches 3/4 inch above rim. Pipe a small amount of cake mixture into the bottom. Place ganache plug in the center and cover with more cake mixture. Store in freezer until ready to bake.
Burnt Sugar Cream
  • Place sugar in saucepan, add water, and heat slowly while stirring with a wooden spoon. Be careful not to splash any sugar onto sides of pan. When liquid starts to form large bubbles, stop stirring. Continue cooking until sugar reaches a rich amber color. Remove from heat and carefully add 3/4 cup of the cream. Once cream has been absorbed, place caramel mixture in a storage container and cool. Whip the remaining cream. When it begins to thicken, add caramel mixture and continue whipping until stiff.
To Serve
  • Preheat oven to 350°. Place cake molds on nonstick sheet pan and bake for approximately 20 minutes. Remove and let rest for 5 minutes. Unmold onto a plate and top with a spoonful of burnt-sugar cream.

Easy Tuxedo Donuts

- Serves 6 to 10
  • 1 or 2 cans refrigerator biscuits
  • Cooking oil
  • 1 can vanilla frosting
  • 1 can chocolate frosting
  • Spread biscuits out on a clean surface.
  • Separate biscuits and make hole in each one. (Save holes!)
  • In Oster® Deep Fryer, fry the biscuit until it floats to the top. Flip it over and cook until it floats again. Remove with spatula and let cool. You can also fry the holes the same way.
  • Melt frosting in microwave.
  • Place half of each melted frosting in a bowl and half in a squeeze bottle.
  • Dip donut into frosting in bowl then drizzle opposite color over top.
  • Repeat for donut holes also.

Chocolate Chip Waffle Delight

- Serves 4 to 5
  • Waffle mix, prepare according to package directions - enough to make 4-5 waffles
  • 1 cup chocolate chips
  • 4 ounces whipping cream
  • 1 pint vanilla ice cream
  • 1/2 cup prepared raspberry syrup
  • 1/2 cup prepared chocolate syrup
  • 1 pint fresh raspberries
  • Add chocolate chips to prepared waffle mix. Make waffles in Oster® Waffle Maker.
  • Separate waffles into triangles.
  • In a serving plate drizzle syrups in a design and then layer waffles with whip cream three waffles high.
  • Take fourth waffle triangle and stand up in plate. Use some whip cream to help it stay straight if needed.
  • Add small scoop of ice cream to plate in front of standing waffle.
  • Sprinkle fresh berries around plate and serve.

Peach Tres Leches

- Serves 6
  • 1 cup soft flour
  • 1 teaspoon baking powder
  • 5 eggs, at room temperature
  • 1 cup sugar
  • 1/4 cup water
  • 1 1/4 cups condensed milk
  • 1-1/4 cups evaporated milk
  • 1-1/2 cups heavy cream
  • 1/2 cup peach schnapps or other peach-flavored liqueur (amount may be adjusted as desired)
  • pinch of salt
  • 3 egg whites, at room temperature
  • 1/3 cup white sugar
  • 1/8 teaspoon vanilla
  • 3/4 cup powdered sugar
Poached Peach Garnish
  • 6 peaches, peeled and halved
  • 1 quart water
  • 2 cups sugar
  • 1 star anise
  • 2 whole cloves
  • 1 vanilla bean
  • 1 cinnamon stick
Whipped Cream
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla
  • Preheat Oster® Toaster Oven to 400°. Lightly grease a 13-by-9-inch baking pan. Sift flour, baking powder and salt together and set aside. Place eggs in bowl. Add sugar and start mixing on high with Oster® Hand Mixer. Add water all at once, and continue beating until mixture is fluffy and yellow. Pour in all of the flour mixture at once, and blend thoroughly and quickly in order to prevent eggs from losing volume. Pour into pan and tap firmly once or twice on a counter to remove air bubbles. Place in toaster oven immediately and bake for 10 minutes, or until a toothpick comes out clean. Remove cake and let cool. Poke holes in the top of cake with toothpicks. Blend milks, cream and schnapps with a wire whip and pour over cake. Refrigerate. (Any milk mixture left over makes a great milkshake with some ice cream and fresh peaches.)
  • Warm the bowl and beaters of an Oster® Hand Mixer with hot water, then dry. Beat egg whites with sugar and vanilla until stiff. Working quickly by hand, blend in powdered sugar thoroughly. Place meringue mixture in a pastry tube or plastic sandwich bag with a hole cut in a bottom corner. Pipe out strips of meringue onto a sheet pan. Place in a 250-degree Oster® Toaster Oven for about 1 hour, or until dry. This can be done a day in advance and the meringues stored in an airtight container.
Poached Peach Garnish
  • Place all ingredients in a large pot and stir to dissolve sugar. Bring to a boil, then reduce heat and simmer until peaches are slightly soft (about 10 minutes, depending on ripeness of peaches). Remove peaches from poaching liquid and cool. Slice for plate decoration.
Whipped Cream
  • In a well-chilled bowl with chilled beaters of Oster® Hand Mixer, beat cream with vanilla and sugar until firm. (Sugar can be omitted if desired.)
To Serve
  • Put one slice of cake in center of each plate. Decorate edge of plate with peach slices. Place a generous dab of whipped cream on cake. Top with more peach slices and meringue.

Waffle Cone Ice Cream Sundae

  • Prepared waffle mix or your favorite recipe
  • 3 pints different flavored ice cream
  • Chocolate and caramel syrup
  • Whipped cream
  • Fruit for garnish
  • Prepare waffles in Oster® Waffle Maker. You will need 2 waffles for each Sundae.
  • For each Sundae arrange 2 cooled waffles in a long Sundae plate or a small bowl.
  • Add 2 or 3 scoops of ice cream.
  • Add whipped cream and syrup.
  • Garnish with fruit.

Creamy Rice Pudding

- Serves 6 to 8
  • 1 cup short grain rice
  • 2 cups water
  • 2 cinnamon sticks
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup raisins
  • 1/4 - 1/2 cup heavy cream, optional
  • Add rice, water, cinnamon sticks and ground cinnamon to Oster® Rice Cooker. Cook until all water is absorbed.
  • In a 2-cup measuring cup or a medium bowl add 1 cup cream, sugar, and egg. Beat well with a whisk or fork.
  • Add some of the hot rice to cream mixture and then pour mixture into Oster® Rice Cooker.
  • Add raisins. Stir well. Bring to a boil for 1 to 2 minutes.
  • Stir again and pour into large serving bowl.
  • Remove cinnamon sticks. Cool to room temperature.
  • For creamier rice pudding, add additional heavy cream when cooled and stir well.
  • Serve immediately or chill.

Chocolate Banana Croissant Bread Pudding

- Serves 8 to 10
  • 3 whole eggs
  • 3 egg yolks
  • 5 tablespoons cocoa
  • 1 1/2 cups brown sugar
  • 1 cup heavy cream
  • 2-1/2 cups milk
  • pinch of salt
  • 1 vanilla bean, split and scraped (seeds reserved)
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 3 tablespoons sugar
  • 1/2 cup brandy
  • 4 to 5 croissants
  • 4 bananas
  • 3 tablespoons butter, plus more for pan
  • splash of lemon juice
  • powdered sugar (for garnish)
Crème Anglaise
  • 1 quart milk
  • vanilla bean seeds (reserved from pudding recipe)
  • 1/3 cup sugar
  • 16 egg yolks
  • Preheat oven to 375°.
  • Butter bottom and sides of a 2-quart baking dish.
  • In a bowl, lightly beat together eggs.
  • Add cocoa and sugar. Whisk with an Oster® hand mixer until incorporated.
  • Put cream and milk with egg mixture in a double boiler over medium heat. Heat until warm.
  • Add salt, spices, sugar and brandy.
  • Continue cooking, stirring constantly, until liquid thickens.
  • Cut croissants into cubes.
  • Slice bananas and saute with butter over medium heat until soft.
  • Add chocolate mixture and stir well.
  • Pour into baking dish and bake in a water bath for approximately 30 minutes. Let cool for 15 minutes.
Crème Anglaise
  • In a heavy-bottomed pot, scald milk and seeds from vanilla bean. Set aside.
  • In a bowl, combine egg yolks and sugar.
  • Slowly add some of the milk and vanilla mixture to temper eggs.
  • Pour eggs back into pan with milk. Stir continuously over medium heat until mixture thickens. Remove from heat and let cool.
To Serve
  • Spoon pudding into dessert bowls.
  • Pour crème anglaise over pudding. (Whipped cream or a favorite chocolate sauce can be substituted if desired).
  • Dust with powdered sugar.

Fire and Ice Fruit Kabobs

  • 1/4 cup honey
  • 1/4 cup orange juice
  • 1 tsp ground cinnamon
  • Assorted fruit, cut into 2-inch cubes, including apples, firm bananas, pineapple, pears, and nectarines
  • Your favorite ice cream or frozen yogurt
  • Grilling skewers
  • Combine first 3 ingredients, and brush over skewered fruit. Grill until just cooked and immediately serve over ice cream.
Notes: Skewer fresh fruit and brush with honey, orange juice and ground cinnamon. Grill to perfection on your Oster® Indoor Grill and serve for dessert with your favorite ice cream or frozen yogurt.

Warm Financier Cakes with Seasonal Berries

- Serves 8
  • 18 ounces ground almonds or almond flour (meal)
  • 3-1/2 cups powdered sugar, sifted
  • 3/4 cup all-purpose flour, plus some for molds
  • 5 egg whites
  • 1-1/2 cups melted butter, plus some for molds
  • 1/2 teaspoon almond extract
  • 2 baskets assorted berries, cleaned (slice strawberries)
  • 3 tablespoons granulated sugar
  • Preheat Oster® Toaster Oven to 400°. Mix almond meal, powdered sugar and flour in a bowl. In another bowl, beat egg whites with Oster® Hand Mixer until they are stiff. Stir melted butter and almond extract into dry ingredients. Fold in egg whites to complete batter. Spread batter into molds evenly and bake for 7 to 10 minutes (longer if molds are deep), until golden around edges.
  • Mix sugar and berries and let sit for about 20 minutes.
To Serve
  • Place a warm financier cake on each plate and serve with berries.

Easy Chocolate Cheese Tart

- Serves 8 to 10
  • 1/2 cup all purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon butter, softened
  • 3/4 cup milk
  • 2 teaspoons vanilla
  • 2 eggs
  • 1/4 cup cocoa
  • 3 tablespoons chocolate liqueur, optional
  • 1 cup Turbinado or Demerara sugar*
  • 16 ounces cream cheese, cut into about 1/2-inch cubes and softened
  • 1/4 cup slivered blanched almonds
  • 1/2 cup semisweet chocolate shavings**
  • 2 cups heavy whipping cream
  • fresh berries
  • Preheat oven to 350ºF. Grease 11inch tart pan (or 9 inch pie plate).
  • Using a fork, mix first 3 ingredients together in a small bowl until well blended.
  • Place into a large deep bowl the milk, vanilla, eggs, cocoa, chocolate liqueur, sugar and the flour mixture blend with Oster Hand blender stop to scrape down sides of bowl, if necessary.
  • Add cream cheese and blend until smooth, Blend in almonds and chocolate shavings until smooth.
  • Pour cheese mixture into prepared pan.
  • Bake 25 to 35 minutes or until knife inserted in center comes out clean; let cool. Tart will form a light crust as it bakes. Refrigerate until ready to serve.
  • Just before serving, make whipped cream. Pour cream into bowl and pulse Oster Hand Blender until cream reaches desired consistency. Top the tart with cream and berries. Serve immediately.
* Two common types of raw sugar are the coarse-textured dry Demerara sugar and Turbinado sugar a raw sugar that has been steam-cleaned. The coarse turbinado crystals are blond colored and have a delicate molasses flavor. They are sold at most grocery stores.
** If you cannot find chocolate shavings at your grocer just use the coarse side of a hand grater to grate a chunk of chocolate.

Warm Chocolate Tart with Coffee Nougatine Sauce

- Serves 15
Chocolate Tart
  • 6 ounces chocolate, chopped
  • 1/2 cup brewed espresso
  • 1-1/4 cup butter
  • 1/2 cup sugar
  • 6 egg yolks
  • 6 egg whites
  • 1/2 cup pastry flour
Crème Anglaise
  • 1 quart milk
  • vanilla bean, seeds only (split pod and scrape)
  • 1-1/4 cups sugar
  • 16 egg yolks
Nougatine Sauce
  • 2 cups powdered sugar plus 5 ounces
  • 3 ounces almonds, coarsely ground
  • 3-1/2 ounces coffee beans, ground
  • crème anglaise (from preceding recipe)
Kumquat compote
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 45 kumquats, cut and seeded
  • 15 mint sprigs, julienned
  • 1/2 pint heavy cream, whipped
  • coarse coffee nougatine pieces
Chocolate Tart
  • Preheat Oster® Toaster Oven to 350°. Heat coffee and butter, and pour over chocolate. In a bowl, whip 1/4 cup of the sugar with egg yolks with Oster® Hand Mixer until firm ribbon forms. In another bowl, whip the other 1/4 cup sugar with egg whites to form a light meringue. Combine these three mixtures with pastry flour. Transfer batter to a 9-inch cake pan 2 inches deep. Bake for 15 to 20 minutes, or until tart rises. Remove from oven and allow to cool. Return to oven and bake again until exterior becomes firm but tart is still moist inside.
Crème Anglaise
  • In a heavy-bottomed pot, scald milk and vanilla bean seeds. Set aside. In a bowl, combine egg yolks and sugar. Slowly add some milk-vanilla mixture to temper eggs. Pour eggs back into pan with milk. Stir continuously over medium heat until mixture thickens. Remove from heat and let cool.
Nougatine Sauce
  • Caramelize sugar in a little water until medium brown. Add almonds and coffee, and stir until smooth. Cook 2 minutes over low heat. Pour out onto a stainless-steel or marble counter (coated with nonstick cooking spray) and spread as smooth and thin as possible. Allow to cool, then break into small pieces. Grind in a food processor until fine. Pass result through a tammy or very fine strainer. Reserve pieces too coarse to go through for use as garnish. Mix coffee nougatine powder with all of the creme anglaise in a proportion of 3 tablespoons of powder for each cup of creme anglaise. Allow to infuse for at least 1 hour.
Kumquat Compote
  • In a heavy saucepan, stir sugar over heat until it dissolves and turns pale brown. Slowly add water. Bring to a boil and simmer for 5 minutes. Place kumquats into this simple sugar syrup. Cool, then add mint.
To Serve
  • Heat chocolate tart and place on plates. Pour about 2 tablespoons of sauce on each. Garnish with whipped cream and coarse pieces of coffee nougatine left from the grinding. Spoon sauce around. Garnish with a spoonful of kumquat compote.

Cherry Soup with Fromage Blanc

- Serves 4
  • 1 cinnamon stick
  • 3 star anise, crushed
  • 5 cloves
  • 3 allspice berries, crushed
  • 2-1/2 cups sweet red or white cherries, pitted
  • 3 cups Pinot Noir or red Burgundy wine
  • 1/4 cup sugar
  • 2 tablespoon lemon juice
  • 4 tablespoons fromage blanc (for garnish)
  • mint leaves, julienned (for garnish)
  • cheese cloth
  • In a small piece of cheesecloth, bundle cinnamon stick, star anise and cloves.
  • Set aside half of the cherries. Place the remaining cherries in a large saucepan with cheesecloth bundle and remaining ingredients.
  • Bring to a boil. Lower heat and simmer for 2 minutes.
  • Remove from heat, steep for 5 minutes, and discard cheesecloth bundle.
  • Puree cooked cherry soup in an Oster® Blender and strain back into sauce pan through another cheesecloth.
  • Add reserved cherries to saucepan with soup. Bring to a boil, then lower heat and simmer, covered, for 5 to 7 minutes.
  • To Serve: Transfer soup to bowl and garnish with fromage blanc and mint julienne. (Fresh ricotta may be substituted for fromage blanc if desired. Mix 4 tablespoons of ricotta with 2 tablespoons of lemon zest and 1 tablespoon of sugar).

Corn Créme Brulee with Blueberry Polenta Cake

- Serves 4
Polenta Cake
  • 3/4 cup all-purpose flour, plus 1 tables
  • 1/2 cup yellow cornmeal, plus 1 tablespoon
  • 2-1/2 teaspoons baking powder
  • 1-2/3 cups unsalted butter
  • 1 cup granulated sugar
  • 3 whole eggs
  • 6 egg yolks
  • vanilla extract
  • 1 cup blueberries
Corn Crème Brulee Base
  • 1 quart heavy cream
  • 1 ear fresh sweet corn
  • 10 egg yolks
  • 3/4 cup granulated sugar
  • 2 cups fresh blueberries.
Polenta Cake
  • Preheat oven to 350°. Line bottom of a 9-inch square cake pan and spray with cooking spray. Combine flour, cornmeal and baking powder and set aside. Cream butter and sugar with an Oster® hand mixer until light and fluffy. Add eggs, egg yolks, and vanilla to taste to the butter and sugar mixture in three stages, scraping bowl after each addition. Add dry ingredients until well incorporated. Fold in blueberries. Pour batter into prepared pan. Bake for about 20 minutes, or until cake springs to the touch or a knife inserted comes out clean.
Corn Crème Brulee Base
  • Place cream and corn cob in a heavy-bottomed saucepan and place over medium heat. Scald cream; do not boil. In a stainless-steel bowl, combine egg yolks and sugar. Blend yolk/sugar mixture into cream. Strain mixture and cob. Place bowl in an ice bath to cool. Fold in blueberries. (This recipe makes extra creme brulee base.) Preheat oven to 300°. Cut four circles of polenta cake to fit into 2-inch-wide ramekins. Place cake in bottom of each ramekin. Sprinkle reserved corn kernels onto cake. Fill remainder of ramekin with creme brulee base. Bake in a water bath for 20 to 30 minutes, until a knife inserted comes out clean. Cool, but serve at room temperature.
To Serve
  • Sprinkle tops with sugar and place under broiler until caramelized. (This will not take long so watch carefully).

Strawberry Cream Twists

- Serves 6 to 12
  • 1 box frozen puff pastry sheets (2 sheets per box)
  • 1 egg, beaten
  • Sugar
  • 2 pints fresh strawberries
  • Whipped Cream
  • 1 pint heavy whipping cream
  • 2 tablespoons sugar
  • Prepare pastry.
  • Unfold 1 sheet of pastry and lay flat.
  • Cut pastry into 1 inch strips and twist each strip then coil the twisted strip into a circle.
  • Brush with egg wash, sprinkle with sugar and bake at 400° on cookie sheets, covered with parchment paper, for 10 minutes or until golden. Repeat with second sheet of pastry if desired.
  • While pastries are cooling slice berries.
  • Then, whip cream and 2 tablespoons sugar with Oster® Hand Mixer using the whisk attachment.
  • Spoon or pipe whipped cream onto pastry coils.
  • Arrange sliced berries on cream.

Orange Cake with Icing

- Serves 8 to 10
  • 18 1/4 ounces yellow or white cake mix
  • 3 ounces orange-flavored gelatin
  • 2 eggs
  • 1/3 cup margarine or butter
  • 1 1/3 cups orange juice
  • 1 tablespoon orange flavored liqueur or orange extract
Orange Glaze
  • 1/2 cup canned vanilla frosting
  • 1 tablespoon orange liqueur
  • 1 teaspoon finely grated orange extract
  • Combine first 6 ingredients in a large bowl and blend with Oster® Hand Mixer for 30 seconds.
  • Beat at medium speed for 2 minutes.
  • Bake according to package directions.
  • When cake is cool drizzle frosting over top.
Orange Glaze
  • Mix all ingredients together and microwave for 10-15 seconds.

Food Processor Tart Crust

- 1 large 11-inch fluted tart pan
  • 3 cups flour
  • 1 teaspoon Kosher salt
  • 2 tablespoons sugar
  • 2 1/2 sticks unsalted butter, cold and cut into small pieces
  • 8-10 tablespoons ice water
  • Place flour, salt and sugar in bottom of food processor fitted with the chopping blade. Pulse until combined.
  • Toss butter pieces carefully in processor bowl to coat. Pulse until pieces are the size of baby peas.
  • Add water and process for a few seconds until dough just starts to come together.
  • Remove dough and place on lightly floured surface. Smear with heel of hand to incorporate loose flour and give flaky texture to dough. Do not overwork.
  • Gather up dough quickly into flat disk shape and place in refrigerator for about 1/2 hour.
  • Preheat oven to 400°F.
  • Generously butter and flour a large tart pan with removable bottom.
  • Roll out dough to a large circle and fit into tart pan, taking care to not stretch dough.
  • Roll over top of tart pan with rolling pin to remove excess dough.
  • Line with foil and fill with uncooked beans or pie weights.
  • Place in hot oven for about 20 minutes until filling is set, and then remove foil and beans.
  • Cook until pastry is golden brown, approximately 5 more minutes.

Apricots and Ginger Baked in Puff Pastry with Almonds

- Serves 6
  • 2-1/4 cups water
  • 1 cup sugar, plus 2 tablespoons
  • 1 vanilla bean, cut lengthwise
  • 1 teaspoon finely julienned ginger
  • 12 apricots, cut into sixths
  • 4 egg whites
  • 4 ounces 10X sugar (superfine powdered sugar)
  • 6 5-inch puff pastry rounds, unbaked
  • 1/2 cup sliced almonds
  • 1/4 cup crystal sugar
  • 10X sugar in a shaker
  • In a heavy-bottomed pot, bring water and sugar to a boil.
  • Add vanilla bean, ginger and apricots and let cool to room temperature.
  • Remove vanilla bean.
  • Distribute mixture into individual 8-ounce ramekins.
  • Preheat oven to 350°.
  • In a stainless-steel bowl, add 10X sugar into egg whites and whip with an Oster® hand mixer to form an icing.
  • Wrap tops of ramekins with puff pastry.
  • Drizzle on icing, then sprinkle almonds and crystal sugar.
  • Bake until pastry forms dome.

Espresso Mousse

  • 1/4 cup cold water
  • 1 tbsp sugar
  • 2 envelopes unflavored gelatin
  • 1/2 tsp vanilla extract
  • 1/2 cup brewed espresso
  • 1 cup heavy cream
  • 1/2 cup boiling water
  • 2 egg yolks
  • 1 cup semi-sweet
  • 1-1/2 cups ice cubes
  • Chocolate morsels
  • Put cold water and gelatin into your Osterizer® Blender container and let set 2 minutes; then add hot espresso and boiling water. Cover, vent feeder cap and process at PULSE until gelatin is dissolved. turn unit to ON. With motor running, remove feeder cap, add chocolate morsels, sugar and vanilla extract. ontinue processing until mixture is smooth. Add cream, egg yolks and ice, replace cap and continue processing until mixture begins to thicken. Pour at once into serving dishes. Let set 5 to 10 minutes before serving. Garnish with sweetened whipped cream and chocolate shavings.
Notes: Use an Oster® Blender to pack just the right touch of coffee into this luscious dessert. Combine sugar, gelatin, vanilla, espresso, eggs, cream and chocolate and top with fresh whipped cream and a sprinkle of nutmeg.

New England Blueberry Cake and Stone-Ground White Cornmeal Cookies with Summer Berries and Farm Cream

- Serves 12
Blueberry Cakes
  • 1-1/4 cups cake flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup sugar, plus some for pan
  • 3/4 cup heavy cream
  • pint New England blueberries (reserve 1/4 pint for garnish)
  • lemon syrup (recipe follows)
  • Parchment paper
Lemon Syrup
  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon lemon zest
White Corn Cookies
  • 2/3 cup all-purpose flour
  • 3/4 cup 10X (superfine) sugar
  • 3/4 cup white corn meal
  • 8 tablespoons butter
  • 3/4 cup honey
  • 2 egg whites
Whipped Farm Cream
  • 3 ounces white chocolate, chopped
  • 2 cups heavy cream
  • 1/2 teaspoon vanilla
Blueberry Cakes
  • Preheat Oster® toaster oven to 325°. Sift together flour, baking soda, cream of tartar and salt three times. Measure out 1/4 cup and reserve. In another bowl, mix together eggs and sugar very well with an Oster® Hand Mixer. In another bowl, whip heavy cream to soft peaks. Fold cream into egg mixture by stages, alternating with dry ingredients. Add the reserved 1/4 cup of dry mix to blueberries and gently fold in; do not overmix. Prepare a tin with twelve 2-inch muffin cups by lining with buttered parchment paper disks and sugar. Spoon batter into cups and bake in an Oster® Toaster Oven for 12 to 15 minutes. When cool, brush cakes with lemon syrup.
Lemon Syrup
  • Combine sugar and water in a 2-quart saucepan and bring to a boil. Add lemon zest. Simmer for 10 to 15 minutes. Remove from heat and let cool.
White Corn Cookies
  • Preheat Oster® toaster oven to 350°. Mix together flour, sugar and cornmeal. In another bowl, beat butter to soft peaks. Add honey to butter and continue to beat until small lumps form. Add dry ingredients and beat with Oster® Hand Mixer until mixture is smooth. Drop by tablespoons onto a cookie sheet coated with nonstick spray. Bake until golden. Yield is about a dozen cookies.
Whipped Farm Cream
  • In a saucepan, scald heavy cream and vanilla. Pour over white chocolate. Strain and cool. Using a hand whisk, whip heavy cream mixture over ice until stiff.
To Serve
  • Place a cake on each plate. Spoon farm cream beside cake. Stick a cookie in the cream at an angle. Garnish with reserved blueberries.

French Apple Tart

  • 1 11" fully cooked food processor tart crust in tart pan
  • 8 golden delicious apples, peeled and cored
  • 4 tablespoons unsalted butter
  • 1 cup sugar
  • 3 tablespoons orange liqueur
  • 1 1/2 cups apricot jam or orange marmalade
  • Coat cooked tart crust bottom with a thin layer of melted jam.
  • Place slicing/shredding disk on slicing side and place on food processor bowl.
  • Cover and slice apples pushing through food chute with food pusher.
  • Place half the sliced apples in small saucepan with 2 tablespoons butter and 1/2 cup sugar.
  • Cook for about 10 minutes until apples are soft, stirring occasionally.
  • Add 2 tablespoons orange liqueur. Smash with a fork. Spread on top of pastry evenly.
  • Place remaining apples on top filling in concentric circles.
  • Sprinkle remaining 1/2 cup sugar on top of apples and dot with remaining 2 tablespoons butter.
  • Cook in 400°F oven for about 40 minutes or until apples are softened and slightly browned.
  • Melt marmalade with remaining 1 tablespoon orange liqueur and brush all over top of tart.

Chocolate Waffle with Coffee Ice Cream and Espresso-Caramel Sauce

- Serves 8 to 12
Waffle Batter
  • 2 ounces unsweetened chocolate
  • 5 tablespoons butter
  • 1 1/2 cups flour
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1-1/4 cups sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1-1 /4 cups sour cream
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/4 cup coffee, freshly brewed, cooled slightly
Coffee Ice Cream
  • 2 cups half-and-half
  • 2 cups whipping cream
  • 1 cup sugar
  • 1/2 cup espresso beans, crushed with a rolling pin
  • 8 egg yolks, whisked lightly
Espresso-Caramel Sauce
  • 2 cups sugar
  • 2 cups whipping cream
  • 3 tablespoons soft butter
  • 4 shots espresso
  • Melt unsweetened chocolate and butter together in a double boiler. Let cool slightly. Set aside. In a large bowl, combine flour, cocoa, sugar, baking powder, baking soda, and salt. In another bowl, combine sour cream, eggs and vanilla. Stir this mixture into dry ingredients. Stir in coffee. Stir in melted chocolate and butter. Cook in Oster® Waffle Maker until done (about 3 minutes). This recipe makes six whole waffles using a waffle iron that takes a 4-ounce ladle of batter. Waffles can be made ahead and reheated on an oven rack.
Coffee Ice Cream
  • In a pot, heat half-and-half, whipping cream, sugar and espresso beans to almost a simmer, whisking occasionally to dissolve sugar. Remove from heat and allow to steep for 45 minutes. Reheat almost to a simmer. Temper egg yolks by whisking a ladle of hot cream mixture into them; then add yolks to hot cream. Stir over medium-high heat until mixture is thick enough to coat a spoon. Immediately strain through a fine chinois to remove crushed espresso beans and any curdled egg. Chill overnight if possible. Freeze in an ice cream maker. High-quality commercial ice cream can also be used.
Espresso-Caramel Sauce
  • In a heavy saucepan, dissolve sugar in just enough water to make a slurry. Stir over low heat until all crystals are dissolved. Raise heat and cook without stirring over high heat until sugar caramelizes. Swirl pan occasionally to keep color even. When golden brown, remove from heat and add cream all at once, standing back in case of spatters. Return to low heat and stir with wooden spoon to dissolve sticky caramel in bottom of pan. Remove from heat. Add butter and stir to melt. Add espresso. Keep warm, or gently rehet when ready to serve waffles.
To Serve
  • Cut waffle into quarters and use two quarters for each serving. Heat waffle. Arrange on a dessert plate with two scoops of coffee ice cream. Drizzle with espresso-caramel sauce. If desired, garnish with a little whipped cream and powdered sugar.

Plum Torte

  • 1 cup sugar
  • 1 stick unsalted butter, softened
  • 2 eggs
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 12 small prune plums, halved and pitted
  • 1/2 lemon
  • 1/3 cup sugar
  • 2 tablespoons cinnamon
  • Butter and flour 9-inch springform pan.
  • With mixer, cream together sugar and butter until light and fluffy. Add eggs, one at a time.
  • In separate bowl, combine flour, baking powder and salt.
  • Add to mixer and blend until just incorporated.
  • Spread evenly in prepared pan.
  • Starting on the outer rim, place plums, center cut down, on top of batter. Continue placing plums halves through middle and center in single layer.
  • Squeeze lemon juice on top of cake.
  • Mix sugar and cinnamon together and sprinkle evenly on top of cake.
  • Bake 1 hour until puffed and golden brown.
  • Let cool on rack.
  • Remove pan band and serve.
Great for breakfast or dessert.

Baked Apple Flower

  • 16 ounces frozen phyllo dough
  • 2 small apples (Red Delicious, Fuji, Braburn)
  • 1/4 cup sugar
  • 2 tablespoons cinnamon
  • 4 tablespoons butter, melted
  • 16 ounces prepared vanilla pudding (any style)
  • Sugar Garnish, optional
  • 1/4 cup sugar
  • 1/4 teaspoon corn syrup
  • 1/4 cup water
  • Cinnamon sugar coated almonds (purchased from your grocer)
Sugar Garnish, optional
  • 1/4 cup sugar
  • 1/4 teaspoon corn syrup
  • 1/4 cup water
  • Cinnamon sugar coated almonds (purchased from your grocer)
  • For each apple cut 7 squares of phyllo dough.
  • Core apple but do not cut through the bottom.
  • Cut angles from top of apple to make flower shape if desired.
  • In a small bowl mix sugar and cinnamon together.
  • Turn apple upside down on roasting rack of Oster® Toaster Oven.
  • With pastry brush spread butter all over one square of phyllo dough and lay it butter side up over apple. Corners of dough should lay flat on the rack. Sprinkle a small amount of cinnamon mixture over dough.
  • Repeat with remaining 6 dough squares. When done gently press dough around apple.
  • Place rack into Oster® Toaster Oven and bake for 30 to 35 minutes or until dough is golden and apple is tender.
  • Remove apples from Oster® Toaster Oven rack with a spatula and turn over gently onto serving plate.
  • When ready to serve, spoon pudding into center of apple and serve extra pudding on the side. May be served with sugar garnish and/or cinnamon coated almonds purchased from your grocer.
  • Repeat all steps for second apple.
Sugar Garnish
  • Place sugar, corn syrup and water in heavy saucepan over low heat and stir until sugar is dissolved.
  • Raise heat to high and bring mixture to a boil. Continue cooking and stirring until mixture turns a dark amber color.
  • Remove from heat; place pan on heat resistant surface. Let cool one minute or until slightly thickened.
  • Line surface with parchment paper.
  • Using a tablespoonful of sugar mixture make freeform designs on parchment paper.
  • Keep a small bowl of ice water near workspace to plunge hands into if they come in contact with hot sugar. Sugar will be very hot; use caution.
  • When sugar shapes have cooled remove them from parchment and decorate apples.

Fool Proof Pavlova with Fresh Fruit

- Serves 6 to 8
  • 1 container meringue powder, from baking supply store
  • Parchment paper to cover baking sheet
  • 1 pint whipping cream*
  • Small amounts of your favorite fruits (grapes, berries, figs, star fruit)
  • 2 egg whites
  • 1 cup superfine sugar
  • Use Oster® Hand Mixer whisk attachment to prepare approximately 3 cups of meringue from powder according to package directions. Wet the baking parchment paper, crinkle it up, line the baking sheet with it. Draw a circle on the parchment paper as a guide for the meringue, and then turn it over.
  • Use a spoon to mound the meringue on the paper and make a well in the middle, creating a bowl-shaped shell.
  • Bake meringue in 200° oven for 1 hour. Meringue should not brown. When hour is up turn off oven. Leave the meringue in oven for another hour, or until it is completely cool. You can even leave it overnight.
  • While the meringue is in the oven, sugar-coat your fruit. Dip uncut fruit in slightly beaten egg whites and then roll in sugar. Remove the meringue bowl from the oven. Make sure its nice and cool. If it's still warm, wait and try again in a little while.
  • Whisk the cream until its stiff. Fill the meringue bowl with whipped cream and put the fruit on top. Serve promptly.
*Cream that is whipped ahead of time will not separate if you add a touch of dissolved unflavored gelatin (1/4 teaspoon per cup of cream)

Toaster Petite Italian Hazelnut Chocolate Spread Puffs

- Serves 6
  • 2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares
  • 1 large egg, beaten to blend with 1 tablespoon water (for glaze)
  • 1/2 to 3/4 cup chocolate-hazelnut spread, such as Nutella
  • Sanding sugar or granulated sugar
  • Brush top of each puff pastry square with egg glaze. Place 1 teaspoon of spread on edge of 1 pastry square.
  • Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. (Can be made 1 day ahead. Cover pastries and remaining egg glaze with plastic wrap and refrigerate.)
  • When ready to bake, line Oster Toaster Oven tray with parchment paper or non-stick foil.
  • Set Oster Toaster Oven to 400°F.
  • Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar.
  • Place 6 pastry rolls on foil, seam side down about 1 inch apart.
  • Bake until pastries are golden brown, about 15 minutes.
  • Repeat with remaining rolls.
  • Serve warm or at room temperature.

Whoopie Pies

- Makes 10 - 15 pies
  • 1/2 cup shortening
  • 2 cups all purpose flour
  • 1 1/4 cups milk
  • 1 teaspoon lemon juice
  • 1 cup sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/4 cup shelled pistachio nuts, finely ground (in processor or by hand) - reserve some whole for garnish
  • 1 egg
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons vanilla extract
  • 1 pint heavy whipping cream
  • 16 ounces dark chocolate frosting
  • Beat shortening on high speed of Oster® Hand Mixer.
  • Mix baking soda, salt, cocoa, and flour together. Add lemon juice to milk and stir for 30 seconds.
  • To shortening add 1/2 the flour mixture, 1/2 the milk mixture and all the sugar, vanilla and egg. Beat until well mixed. Add the remaining flour, nuts and milk mixture and beat until blended.
  • Drop 1/2 cup of batter 2 inches apart on ungreased cookie sheet.
  • Bake at 350°, on ungreased cookie sheets, for 15 to 20 minutes or until edges are firm. Cool.
  • Whip cream (add sugar if desired) with Oster® Hand Mixer and spoon or pipe cream on to flat side of 1 cookie. Then place another cookie (rounded side up) on top of the cream. Heat frosting in microwave until just melted. Immediately pour over prepared whoopie pies.
  • Garnish with reserved pistachio nuts if desired.

Fresh Blackberry Cobbler

- Serves 8 to 10
  • 3 cups unbleached all-purpose flour, sifted
  • 1-3/4 teaspoons salt
  • 1 teaspoon granulated sugar
  • 1/2 pound frozen unsalted butter, cut into 1/2-inch pieces
  • 2 tablespoons frozen lard, cut into thin slices
  • 8 to 12 teaspoons ice water
  • 5 sugar cubes, crushed
  • 8 cups fresh blackberries, tops removed
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • pinch of salt
  • 1/2 teaspoon freshly grated nutmeg
  • 4-1/2 tablespoons unsalted butter, sliced thin
  • In a large mixing bowl, combine flour, salt and granulated sugar. Cut in butter and lard pieces with pastry blender until mixture resembles very coarse meal; do not overmix. Form a well in middle of mixture and begin incorporating water, 1 tablespoon at a time, until mixture just begins to cling. Mixture should hold together but should not feel damp. Divide dough in half. Wrap each half in waxed paper and refrigerate at least 1 hour before rolling out. On a cold floured surface, roll out half the dough and line a 2-inch-deep, 2-quart oval baking dish. Cover dish and any excess dough with waxed paper and refrigerate.
  • When ready to assemble cobbler, preheat oven to 425°. Remove remaining dough from refrigerator and roll out top crust to fit dish. Fill pastry-lined dish with berries. In a small bowl, mix together sugar, cornstarch and salt. Sprinkle over berries. Top with nutmeg and 3 tablespoons of butter. Cut any leftover pastry into 2-inch pieces and mix into berries. Moisten rim of dough in baking dish. Fit top pastry over dish and seal edges of dough together inside dish rim. Cut a few slits in center to allow steam to escape. Sprinkle crushed sugar cubes on top of pastry. Dot with remaining butter slices. Place dish on baking sheet in preheated oven for 20 minutes. Reduce heat to 375° and bake for 30 to 40 minutes more, or until crust is a deep golden brown.
To Serve
  • Remove cobbler from oven and cool on a rack. Serve warm.

Chocolate Almond Cream Cheese Tart

  • 4 tablespoons butter
  • 1 1/2 cups mint cookie crumbs
  • 1 tablespoon granulated sugar
  • 9 inch tart pan or pie pan
  • 3/4 cup toasted slivered almonds
  • 4oz dark chocolate broken into 1/2 inch bits
  • 8oz cream cheese
  • 1/2 cup granulated sugar
  • 2 egg yolks
  • 1/4 cup heavy cream
  • 1 tablespoon coffee flavored liquor
  • 1 tablespoon granulated sugar
  • Preheat oven to 350 degrees
  • Place butter, crumbs and sugar in blender jar and cover jar with lid. Push On, then push Medium /Blend process until well blended. Remove crumb mixture from jar and place in tart pan. Press mixture evenly into pan bottom and sides. In a clean jar place almonds and push Food Chop.
  • When cycle is done remove almonds and set aside. Add chocolate, cheese, 1/2 cup sugar, egg yolks, cream, and liquor to jar and cover jar with lid. Push Food Chop and process to the end of cycle. Then push Max Pulse 3 or 4 times until well blended. Pour mixture into the prepared pan. Press almonds on top of cheese mixture and sprinkle with 1tablespoon of sugar.
  • Bake at 350 degrees for 20-25 minutes (until set).

Strawberries with Zabaione (Fragole allo Zabaione)

- Serves 4
  • 4 cups sliced strawberries
  • 4 teaspoons butter
  • 4 teaspoons sugar
  • 4 tablespoons Vin Santo, or substitute Marsala
  • 4 egg yolks
  • 4 tablespoons Vin Santo, or substitute Marsala
  • 4 tablespoons sugar
  • Saute strawberry slices in butter with sugar. Glaze with Vin Santo and place in a martini glass.
  • Place all ingredients in a double boiler over moderate heat. Whisk until frothy and shiny. Make sure heat is not so high that it scrambles the yolks.
To Serve
  • Pour zabaione over strawberries and serve immediately.

Peach Ginger Crisp

  • 6 ripe peaches (or nectarines or combination), pitted and sliced
  • 1/4 cup sugar
  • 1 1/2 teaspoons cinnamon
  • 5 slices crystallized ginger, minced
  • 1/2 lemon, juiced
  • 2/3 cup flour
  • 1/2 cup old fashioned oatmeal
  • 1/4 cup sugar
  • 3/4 cup brown sugar
  • pinch salt
  • 1 stick butter, cut into small pieces
  • Preheat toaster oven to 375°F.
  • Toss peaches with sugar, cinnamon, ginger and lemon juice.
  • Pour into an 8x8 buttered baking pan (or 2-quart capacity buttered baking dish).
For Topping
  • Combine flour, oatmeal, sugars and salt in a large bowl.
  • Add butter and with fingertips, blend butter into dry mixture until it resembles small pea-sized crumbs.
  • Sprinkle topping over peaches and bake for 55 minutes or until top is golden brown and juices are bubbling.

Chocolate Cream Cheese Refrigerator Roll

- Serves 12
  • 8 ounces cream cheese, softened
  • 1/2 cup cocoa powder
  • 1 cup powdered sugar
  • 1 1/2 teaspoons vanilla
  • 2 cups heavy cream
  • 9 ounces chocolate wafers, usually sold near the ice cream section of the supermarket
Optional garnishes
  • chocolate shavings
  • shredded coconut
  • berries
  • sliced almonds
  • In large bowl, combine cream cheese, cocoa, powdered sugar and vanilla.
  • With Oster Hand Mixer beat on low speed for one minute until ingredients are incorporated and then beat on high until mixture is smooth and fluffy.
  • In medium bowl, beat heavy cream until stiff peaks form; fold into chocolate cream cheese mixture.
  • Spread one heaping teaspoon full of whipped cream mixture on each wafer.
  • Begin stacking wafers together and stand on edge on serving platter to make a 14-inch log.
  • Frost with remaining whipped cream mixture.
  • Chill for 4 to 6 hours or freeze and thaw in refrigerator for two hours before serving.
  • To serve, garnish with chocolate shavings, shredded coconut, berries or sliced almonds. Slice roll at 45-degree angle so you can see the layers.

Bittersweet Cannoli

  • 1 package cannoli shells or Italian almond cookies
  • 1 cup lowfat ricotta
  • 2 tbsp orange juice
  • 1/2 tsp orange zest
  • 3 tbsp superfine sugar
  • 3 oz bittersweet chocolate
  • Combine ricotta, orange juice, zest and sugar. Leave 1/3 of chocolate aside. Chop the 2/3 of chocolate and add to ricotta mixture. Pour filling into shells until just full and grate remaining chocoate over tops and ends of cannoli. If using the almond cookies, top each one with one small spoonful of mixture and top with grated chocolate.
Notes: Use an Oster® Hand Mixer to make the delicious filling of lowfat ricotta, orange and chocolate for this Italian classic. Fill ready-made cannoli shells or top almond cookies and experience la dolce vita.

Lemon Curd Trifle with Orange Cake

- Makes 3 cups
Lemon Curd
  • 1 cup sugar
  • zest of 1 large lemon
  • 1/2 cup fresh squeezed lemon juice (3 or 4 lemons)
  • 2 large egg yolks
  • 2 large eggs
  • 4 tablespoons butter, cut into small pieces
  • 1/2 pint whipping cream
  • 1 teaspoon lemon or orange zest
  • 4 slices of any left over cake or fruit bread (1 inch by 4 inches each)
  • 1 cup lemon curd
  • 1 cup fresh fruit, raspberries, strawberries, cherries
Lemon curd
  • Juice lemons in Oster® Citrus Juicer.
  • Place sugar, zest, juice, yokes and eggs into medium-sized sauce pan.
  • Wisk mixture with an Oster® Hand Mixer until very smooth and well blended.
  • Place pan over medium heat, add butter and stir constantly until mixture becomes thick and glossy (8-10 minutes). Mixture should coat a spoon.
  • Remove from heat and pass through a fine sieve.
  • Pour into a container, cover and chill.
  • Whip cream and fold in zest.
  • Cut cake slices into cubes.
  • Assemble trifle in tall glasses layering curd, fruit cake, curd, fruit and whipped cream.
  • Serve immediately or refrigerate for up to 1 hour.
  • Makes 4 servings.

Warm Cinnamon Applesauce

  • 8 apples, peeled, cored and chopped
  • 1/2 cup cider, or substitute apple juice when making for baby
  • 6 tablespoons sugar
  • 1 1/2 teaspoons cinnamon
  • 3 tablespoons unsalted butter
  • Add all ingredients to the rice bowl. Close lid and turn to Cook cycle. When cycle is complete, check to see if apples are tender. Add additional cook time if needed.
  • Puree with hand blender or food processor.
You and your baby will love it!

Triple Chocolate Espresso Cannoli

  • 6 ounces dark chocolate
  • 6 ounces white chocolate
  • 12 pieces parchment paper, 8 by 8 inches each
Chocolate Mousse Filling
  • 9 ounces semisweet chocolate
  • 2 tablespoons unsalted butter
  • 1-1/2 cups heavy cream
  • 5 egg whites, at room temperature
  • 1/2 cup sugar
  • 1/4 cup espresso, cooled
Brown Sugar Cream
  • 2 cups heavy cream
  • 4 tablespoons brown sugar
Espresso Cream
  • 1 tablespoon espresso
  • half of brown sugar cream (preceding recipe)
Fresh Fruit Salad
  • 1 cup sugar
  • 1 cup water, plus 2 tablespoons
  • 1 pint raspberries
  • 1 1/2 cups sliced seasonal fruit
  • Melt each type of chocolate separately over hot water, and put in squeeze bottles.
  • Drizzle both colors of chocolate in a grid pattern on one half of each piece of paper.
  • Carefully roll up paper to form a tube with chocolate completely lining inside. Tape to hold position.
  • Complete one cannoli tube at a time, keeping squeeze bottles warm. Chill to harden.
Chocolate Mousse Filling
  • Melt chocolate and butter together. Let cool slightly.
  • Meanwhile, whip cream and keep chilled. Warm a bowl with water and dry well.
  • In it, whip egg whites until they become frothy. Gradually add sugar and whip until still and glossy.
  • Add whites to the melted chocolate and butter by thirds, whisking well after each addition. Fold in reserved cream and cooled espresso.
  • Fill a pastry bag with mousse. Using a plain tip, pip mousse into chilled cannoli tubes and freeze.
Brown Sugar Cream
  • Using Oster® Hand Mixer, whip cream and sugar together into loose peaks, making sure to dissolve sugar early in the process. Divide into two equal parts.
Espresso Cream
  • Blend together espresso and brown sugar cream. Rewhip slightly to form loose peaks.
Fresh Fruit Salad
  • Make a simple syrup by boiling sugar with 1 cup of water until sugar is thoroughly dissolved. Cool.
  • Make a raspberry puree by boiling raspberries with 2 tablespoons of water. Strain to remove pulp. Cool.
  • Gently combine fruit with some of the raspberry puree and some of the syrup. (More simple syrup and raspberry puree will be produced that needed for this dessert.)
To Serve
  • Ahead of time, cut cannoli in half and thaw slightly in refrigerator.
  • Spoon brown sugar cream and espresso cream onto plates.
  • Unwrap cannoli carefully and place two halves on each plate.
  • Garnish with some fresh fruit salad.

Mascarpone-Mint Ice Cream, Fresh Figs and Vanilla-Lemon Syrup

- Serves 4
  • 1-3/4 cups sugar
  • 3 cups water
  • 17-1/2 ounces mascarpone cheese
  • 3 tablespoons lemon juice
  • 15 chopped fresh mint leaves
Vanilla-Lemon Syrup
  • 1 cup sugar
  • 1 cup water
  • 2 vanilla beans, scraped (reserve seeds for another use)
  • lemon juice
  • 4 grapefruit sections
  • figs, halved
  • Bring sugar and water to boil. Remove from heat and add remaining ingredients. Infuse overnight, then strain. Freeze in an ice-cream maker.
Vanilla-Lemon Syrup
  • Bring sugar, water and vanilla beans to a boil. Remove from heat and strain. Add lemon juice to taste.
To Serve
  • Scoop ice cream into bowls. Add a grapefruit section and two fig pieces to each. Drizzle with syrup. Serve immediately.

Belgian Cookies

- Makes 4 waffles
  • 1 cup butter or margarine
  • 1/2 tsp salt
  • 1 cup sugar
  • 2 eggs (or equivalent)
  • 1 tbsp vanilla
  • 2-1/4 cups flour
  • Preheat waffle maker.
  • Put butter and sugar in large mixing bowl. Cream together on medium-low.
  • Add vanilla and salt. Increase speed to medium.
  • Add eggs (or equivalent). Mix until smooth.
  • Decrease speed to low, add flour. Mix well.
  • Divide 3/4 cup batter into four portions and drop on each corner of the grids. Close waffle maker. Bake until steam no longer escapes, about 3-5 minutes.
  • Carefully remove from waffle maker with non-metal turner to wire rack. Allow waffles to cool.
  • Serve plain or with your favorite fruit filling and whipped cream.
Notes: Make these crisp variations on a Belgian waffle in an Oster® Waffle Maker with vanilla, sugar, eggs and flour. Top with ice cream or fresh berry sauce.

Tarte des Fruits

  • 1 11" fully cooked food processor tart crust in tart pan
  • 16 ounces cream cheese, softened
  • 2 small ripe lemons, juiced
  • 1/4 cup sugar
  • 1 quart strawberries, hulled and halved
  • 1 pint raspberries
  • 1 pint blueberries
  • 1 small bunch green seedless grapes, halved
  • 1 1/2 cups current jelly, apricot jelly or orange marmalade
  • In the bowl of food processor fitted with the chopping blade, add cream cheese, lemon juice and sugar.
  • Process until fully incorporated. Spread cream cheese filling on top of cooked tart crust.
  • Place strawberries, cut side down, around outer edge of tart.
  • Continue covering filling with blueberries, raspberries and grapes in circular pattern keeping raspberry hollow centers and cut sides of fruit facing down.
  • Melt jelly and with pastry brush, glaze fruit and filling completely.
  • Chill to set filling.
This no-cook filling is a delicious as it is beautiful.

Chocolate Waffle Cookies

- Makes 8 to 10 cookies
  • 1/2 cup butter or margarine, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 squares (1 oz. each) unsweetened chocolate, melted
  • 1 cup all purpose flour
  • 1/2 cup chocolate chips
  • 1/2 cup white chocolate chips
  • Confectioner's (powdered) sugar
  • Cream the butter and sugar together with Oster® Hand Mixer in a large mixing bowl.
  • Beat in eggs and vanilla until light and fluffy.
  • Blend in melted chocolate.
  • Add flour and mix well.
  • Stir in chips.
  • Drop by tablespoonfuls 1 inch apart on a pre-heated waffle iron.
  • Bake for 1 minute (sometimes less baking time is needed, adjust the timing after the first batch).
  • Lift out cookie carefully and place on a wire rack to cool.
  • Finish off with a light dusting of confectioner's sugar.

Parfait of "Crazy Raspberries"

- Serves 4
  • 2 cups fresh raspberries
  • 1/2 cup superfine sugar
  • 6 tablespoons Consorzio mango vinegar
  • pinch of salt
  • pinch of freshly ground pepper
  • 6 biscotti (your favorite)
  • 8 to 12 fresh mint leaves
  • sweetened whipped cream or mascarpone cheese
  • Combine raspberries, sugar, vinegar, salt and pepper in a non-reactive bowl and let marinate at room temperature for 5 to 10 minutes. Crush biscotti. Layer marinated berries, whipped cream and biscotti in parfait glasses. Pile berries on top. Garnish with a dollop of whipped cream or mascarpone cheese and mint leaves.

Boca Negro

  • 12 ounces bittersweet chocolate, chopped
  • 1/2 cup bourbon
  • 2 sticks butter, softened and sliced into tablespoon size pieces
  • 5 large eggs
  • 1 1/2 tablespoons flour
  • Preheat oven to 350°F.
  • Prepare an 8-inch cake pan by lightly buttering.
  • Cut parchment to fit into bottom of pan and butter parchment.
  • Lightly dust with flour and tap out excess.
  • Place chopped chocolate in bowl of food processor fitted with chopping blade.
  • Place rum and sugar in small saucepan and heat on high until sugar is dissolved.
  • Pour hot sugar syrup on top of chocolate and process until chocolate is smooth and melted.
  • Turn ON and with processor running, add butter pieces into chocolate, one tablespoon at a time.
  • Add eggs, one at a time and process until completely incorporated.
  • Add flour and pulse until mixed in. Do not over-process. Batter will be glossy and smooth.
  • Pour into prepared pan and cook for 30 minutes.
  • Let cool for five minutes, cover with plastic wrap, cover with a plate and flip over.
  • Remove pan and parchment and invert onto another plate.
  • Place in refrigerator overnight.