Email List Desserts
Many of us have ended up on way too many emailing lists. I know I have. Many of the lists dealt with recipe-sharing from those who received the now infamous long-since-forgotten daily emails.
That is where these came from. The posters may not be remembered, but these recipes are definitely tasty. Check out the Yogurt Custard Pie, the Chocolate Fudge Cookies, along with the rest of these desserts. Enjoy!
DARK CHOCOLATE SORBET
This begins, “Deep, dark chocolate is the perfect finish to any meal. Here, the sumptuousness of a chocolate treat is tempered by the refreshing texture of a light sorbet.” Makes 4 servings.
Ingredients
3/4 cup granulated sugar
1 cup whole milk
1/4 cup cocoa powder
5 oz finely chopped dark chocolate
Directions
In a small saucepan, bring the milk, sugar, and cocoa to a gentle simmer. Whisking the mixture occasionally, allow it to simmer, uncovered, for about 10 minutes. Set aside the chocolate milk.
Melt the dark chocolate in a double boiler and then whisk in the chocolate milk.
Chill the chocolate mixture for at least 1 hour, and then freeze it in an ice cream maker according to the manufacturer’s instructions.
LEMON SORBET
Makes 8 servings.
Ingredients
1 cup water
1 cup sugar
1 cup fresh lemon juice
1 tablespoon lemon zest
Directions
In a small saucepan, bring the water and the sugar to a boil, stirring the mixture to dissolve the sugar. Add the lemon juice and zest to the sugar syrup and freeze in an ice cream maker according to the manufacturer’s instructions.
OATMEAL CRANBERRY COOKIES
While Oatmeal Raisin cookies are always popular, this cookie recipe is similar, using dried cranberries in place of the raisins.
Ingredients
1/2 Pound Unsalted Butter (2 Sticks)
1-1/4 Cups Brown Sugar
1/2 Cup Granulated Sugar
2 Large Eggs
2 Teaspoons Vanilla Extract
2 Tablespoons Milk
2 Cups Rolled Oats
2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Salt
2 Cups Dried Cranberries
Directions
Cream butter and sugars until fluffy, beat in eggs, vanilla and milk. In a separate bowl, combine oats, flour, baking soda, cinnamon, salt. Add dry ingredients to butter mixture and stir until combined. Stir in cranberries. Divide dough in half, roll into a log about 1-1/2 inches in diameter. Refrigerate until firm. Heat oven to 350, slice logs into cookies, bake on parchment lined cookie sheets leaving 1-1/2 inches between cookies. Bake for 12 to 14 minutes or until golden brown. Cool on a wire rack.
YOGURT CUSTARD PIE
This recipe begins, “This quick and easy recipe is a great one to make with your children. With only a handful of ingredients, and very little preparation, this is a pie that everyone is sure to enjoy.” Makes 8 slices
Ingredients
2 eggs
1 cup plain lowfat yogurt
1/2 cup sugar
1 teaspoon vanilla
1 cup peaches, sliced
1/2 cup cherries, pitted, chopped
1 - 9 inch pie crust
Directions
Preheat oven to 350°F. Beat eggs until well blended & whisk in yogurt & sugar. Stir peaches & cherries (or any other of your favorite fruits) into mixture & pour into pie shell. Bake for 30 minutes, until the custard sets around the edge. The inner 2-3 inches should still remain somewhat soft. Chill, slice and serve.
CHOCOLATE FUDGE COOKIES
This begins, “This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.” Prep time: 15 minutes
Ingredients
1-1/2 cups unsalted butter
3 cups sugar
1/4 cup plus 2 Tbs. cocoa powder
3/4 cup milk
4 cups quick oatmeal
1 tsp. vanilla extract
2 cups walnuts, chopped
1 cup raisins (optional)
Directions
Combine butter, sugar & cocoa in heavy saucepan over medium heat. Stir until butter is melted & mixture is combined. Stir in milk. Increase heat to high & bring to boil. Let boil 1-1/2 minutes, stirring constantly. Remove from heat & stir in remaining ingredients until mixed thoroughly. Drop by tablespoonfuls onto waxed paper. Set aside to dry completely.
LEMON BLUEBERRY SORBET
This last recipe begins, “Lemon verbena enhances the lemon flavor of this blueberry sorbet. The rum is optional. The recipe calls for frozen blueberries, so you can make it year-round.”
Ingredients
2/3 cup granulated sugar
1/3 cup whole lemon verbena leaves
1 bag frozen blueberries (14 to 16 ounces)
1/3 cup fresh lemon juice
2 Tablespoons lemon-flavored rum (optional)
Directions
Put sugar & lemon verbena in food processor & process 30 seconds. Add frozen blueberries & process 1 minute.
With the processor on, pour lemon juice & rum, if using, through feed tube; process until smooth.
Serve sorbet immediately, or transfer to a covered bowl & keep in freezer (soften slightly before serving, if necessary).
That is where these came from. The posters may not be remembered, but these recipes are definitely tasty. Check out the Yogurt Custard Pie, the Chocolate Fudge Cookies, along with the rest of these desserts. Enjoy!
DARK CHOCOLATE SORBET
This begins, “Deep, dark chocolate is the perfect finish to any meal. Here, the sumptuousness of a chocolate treat is tempered by the refreshing texture of a light sorbet.” Makes 4 servings.
Ingredients
3/4 cup granulated sugar
1 cup whole milk
1/4 cup cocoa powder
5 oz finely chopped dark chocolate
Directions
In a small saucepan, bring the milk, sugar, and cocoa to a gentle simmer. Whisking the mixture occasionally, allow it to simmer, uncovered, for about 10 minutes. Set aside the chocolate milk.
Melt the dark chocolate in a double boiler and then whisk in the chocolate milk.
Chill the chocolate mixture for at least 1 hour, and then freeze it in an ice cream maker according to the manufacturer’s instructions.
LEMON SORBET
Makes 8 servings.
Ingredients
1 cup water
1 cup sugar
1 cup fresh lemon juice
1 tablespoon lemon zest
Directions
In a small saucepan, bring the water and the sugar to a boil, stirring the mixture to dissolve the sugar. Add the lemon juice and zest to the sugar syrup and freeze in an ice cream maker according to the manufacturer’s instructions.
OATMEAL CRANBERRY COOKIES
While Oatmeal Raisin cookies are always popular, this cookie recipe is similar, using dried cranberries in place of the raisins.
Ingredients
1/2 Pound Unsalted Butter (2 Sticks)
1-1/4 Cups Brown Sugar
1/2 Cup Granulated Sugar
2 Large Eggs
2 Teaspoons Vanilla Extract
2 Tablespoons Milk
2 Cups Rolled Oats
2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Salt
2 Cups Dried Cranberries
Directions
Cream butter and sugars until fluffy, beat in eggs, vanilla and milk. In a separate bowl, combine oats, flour, baking soda, cinnamon, salt. Add dry ingredients to butter mixture and stir until combined. Stir in cranberries. Divide dough in half, roll into a log about 1-1/2 inches in diameter. Refrigerate until firm. Heat oven to 350, slice logs into cookies, bake on parchment lined cookie sheets leaving 1-1/2 inches between cookies. Bake for 12 to 14 minutes or until golden brown. Cool on a wire rack.
YOGURT CUSTARD PIE
This recipe begins, “This quick and easy recipe is a great one to make with your children. With only a handful of ingredients, and very little preparation, this is a pie that everyone is sure to enjoy.” Makes 8 slices
Ingredients
2 eggs
1 cup plain lowfat yogurt
1/2 cup sugar
1 teaspoon vanilla
1 cup peaches, sliced
1/2 cup cherries, pitted, chopped
1 - 9 inch pie crust
Directions
Preheat oven to 350°F. Beat eggs until well blended & whisk in yogurt & sugar. Stir peaches & cherries (or any other of your favorite fruits) into mixture & pour into pie shell. Bake for 30 minutes, until the custard sets around the edge. The inner 2-3 inches should still remain somewhat soft. Chill, slice and serve.
CHOCOLATE FUDGE COOKIES
This begins, “This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.” Prep time: 15 minutes
Ingredients
1-1/2 cups unsalted butter
3 cups sugar
1/4 cup plus 2 Tbs. cocoa powder
3/4 cup milk
4 cups quick oatmeal
1 tsp. vanilla extract
2 cups walnuts, chopped
1 cup raisins (optional)
Directions
Combine butter, sugar & cocoa in heavy saucepan over medium heat. Stir until butter is melted & mixture is combined. Stir in milk. Increase heat to high & bring to boil. Let boil 1-1/2 minutes, stirring constantly. Remove from heat & stir in remaining ingredients until mixed thoroughly. Drop by tablespoonfuls onto waxed paper. Set aside to dry completely.
LEMON BLUEBERRY SORBET
This last recipe begins, “Lemon verbena enhances the lemon flavor of this blueberry sorbet. The rum is optional. The recipe calls for frozen blueberries, so you can make it year-round.”
Ingredients
2/3 cup granulated sugar
1/3 cup whole lemon verbena leaves
1 bag frozen blueberries (14 to 16 ounces)
1/3 cup fresh lemon juice
2 Tablespoons lemon-flavored rum (optional)
Directions
Put sugar & lemon verbena in food processor & process 30 seconds. Add frozen blueberries & process 1 minute.
With the processor on, pour lemon juice & rum, if using, through feed tube; process until smooth.
Serve sorbet immediately, or transfer to a covered bowl & keep in freezer (soften slightly before serving, if necessary).
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