Dessert

2 egg whites
1/2 c. sugar
3/4 c. all purpose flour
1/4 c. butter, melted

In mixer, beat egg whites on medium speed until soft peaks form.  Gradually beat in sugar.  Beat in flour and butter until just blended.  Line a baking sheet with parchment paper. Draw two 7 inch circles on the paper.  Drop 3 T. batter in the center of each circle.  Spread batter to the edge of the circle. Bake at 400 degrees for 6-8 minutes or until edges are golden brown.

Place the cookies, bottom side up on a paper towel-lines work surface.  To shape cone, begin with one edge and roll cookie a third of the way toward the center.  Roll a third of the opposite side over the rolled portion.  Shape top cone. Place seam-side down on a wire rack to cool.  May need to return the second cookie to the oven for 1-2 minutes if necessary to roll.  Repeat with remaining batter to make four more cones.  Makes 6 cones.  From Taste of Home’s June/ July 2005 catalog.  Goes well with Homemade Peach Ice Cream and Homemade Vanilla or Chocolate Ice Cream.

Groceries
eggs
sugar
flour
butter

Approximate Cost: $1.75

2 1/2 c. sugar
1 c. shortening or butter
4 eggs
1 c. sour cream
3 c. all-purpose flour
2 t. baking soda
6 very ripe bananas, mashed (2 1/2 c.)
1 T. vanilla extract

Frosting:
6 c. powdered sugar
1/2 c. cocoa powder
1/2 c. butter, softened
1/2 c. brewed, strong black coffee

Preheat the oven to 350°. Grease and flour three 9-inch cake pans and set aside. Cream together the sugar and shortening or butter. It will be dry and crumbly. Add the eggs and beat well. Mix in the sour cream. In a separate bowl, sift together the flour and baking soda. Add to the creamed mixture and beat well. Add the mashed bananas and vanilla extract and mix well. Divide evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Check the cakes partway through baking and swap the pans around in the oven, top to bottom, bottom to top. Cool a few minutes and remove from pans. Finish cooling on a wire rack. This cake freezes very well if you’d like to bake it ahead of time to frost later. Wrap each layer in waxed paper and plastic wrap. There is no need to thaw before frosting the cake; it actually frosts quite nicely while the layers are still a bit frozen.

Frosting: Sift the powdered sugar and cocoa together into a large bowl. Add the softened butter and mix on very low speed until they are incorporated. Add the coffee and mix until smooth.

Tip: Icing Layer Cakes– Choose the smoothest layer for the top layer of the cake. To keep your plate clean while icing the cake, place four strips of waxed paper 1/2” under the cake, extending over the sides of the plate. Just pull them out when you’re finished. Put about 1/4” of frosting between each layer of cake. Frost the sides next, and the top of the cake last.

From Bill of Penzey’s Spices.  We love their spices and have used them for over 16 years now.

Grocery List
sugar

butter
eggs
sour cream
all-purpose flour
baking soda
bananas
vanilla extract
powdered sugar
cocoa powder
butter
coffee

Approximate Cost: $9.33

8 oz. semi sweet chocolate chips
4 oz. dark chocolate chips
chocolate shavings of your favorite chocolate
6 T. unsalted butter @ room temp.
6 large eggs, separated
1 T. cream of tartar
1/2 c. plus 4 T. sugar
3 c. heavy cream, cold
2 t. pure vanilla extract plus 1 t.
1 box Chocolate wafer cookies (like nilla wafers)
2 T. powdered sugar

Topping:
Put 2 cups of whipping cream in the mixing bowl, add 2 tablespoons powdered sugar and 1 t. vanilla to it as it is whipping up. You don’t want it to be too sweet but I will add a little more sugar/vanilla if needed. Garnish with chocolate sahvings.

Crust:
Crush up the cookies and add 6 T. melted butter. Press it in the pan. Basically do this just as you would for vanilla wafers cookie crust.  Usually I press the crust into the sides and bottom of springform pan but it can be put into pie pan or even 9×11 or just about any pan.

Put the chocolate and butter in a heat proof bowl and place over saucepan containing about 1″ of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. With a whisk, beat the egg yolks into the chocolate adding them in one at a time until smooth. Set aside.

In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat 1/2 cup sugar and continue beating until stiff peaks form. In a Chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 4 T sugar and the vanilla and continue beating until the cream holds soft peaks.

Now you’ve got all the elements prepared, put it all together. GENTLY – fold the egg whites into the chocolate mixture to lighten it.

NEXT, FOLD the whipped cream into the chocolate mixture being careful not to over work the mousse or it will be heavy.

Spoon filling into the crust. Cover and refrigerate for a few hours to set.  After it sets, put the topping on and garnish it with some chocolate shavings and it’s ready to serve. Enjoy :o)

Grocery List
semi sweet chocolate chips

dark chocolate chips
favorite chocolate for shavings
unsalted butter
large eggs
cream of tartar
sugar
heavy cream
pure vanilla extract
chocolate wafer cookies
Approximate Cost: $6.55

2 T. powdered sugar

3 c. each blackberries and raspberries (if using fresh berries or
1 bag each frozen berries (do not thaw)
3 T. flour
1/3 c. sugar
2 pre-made pie crusts (Pillsbury or your own 2 -9 inch)

Mix up the berries, add flour, and sugar and mix.
Pour into pie crust. Cut slits in pie crust & gently lay top crust on
Trim off excess with knife or kitchen shears. Pinch the seams &
Brush edges of pie crust with water.
Sprinkle water on top crust and sprinkle with sugar.
Bake at 375 degrees for approx. 45 min.
(Put foil on oven bottom for spills)

Serve with your favorite home-made vanilla ice cream! or store bought is good too! From Louise Denton in the Siesta Fiesta Cookbook. You can get yours soon, see here for the details.

Grocery List
blackberries
raspberries
flour
sugar
pre-made pie crust

Approximate Cost: $6.75

2 c. cornstarch (2 cups – see method below*)
1 1/2 c. all purpose flour (1 1/2 cup)
1/2 t. salt
1/2 t. baking soda
2 t. baking powder
14 T. butter at room temperature
3/4 c. sugar
3 egg yolks
1 T. cognac
1 c. Dulce de Leche (see below**)

*If you don’t have a kitchen scale, this recipe should convince you to go get one. Cornstarch is quite difficult to measure in volume, so the measurement here is by weight instead. If you don’t have a kitchen scale and don’t want to buy one (whatever!) you can sift the cornstarch directly onto your measuring cup. Line a pasty board or your countertop with a large piece of parchment paper, place a one cup dry-measure in the middle of it. Pour cornstarch into a sifter or a large strainer and sift it directly over the measuring cup. Continue sifting until you fill the cup with sifted cornstarch. You can tap the cup gently just to let the cornstarch settle into the cup, but do it very gently as you don’t want to pack cornstarch tightly into it. Level the top with the back of a knife. When you’re done measuring, gather the paper and pour the excess cornstarch back into the box. Measuring this way you should get about 9oz from two cups, precisely what you need in this recipe.

Preheat the oven to 350F (175C).

Sift flour, cornstarch, salt, baking powder and baking soda together. Set aside.

In the bowl of a stand mixer, beat the butter, sugar, and yolks on high speed until they are well incorporated, add cognac and beat until combined. Reduce the speed to low, add the dry ingredients a bit at a time until well incorporated. Empty the bowl onto a dry board and knead the mixture just until it comes together into dough. Divide the dough into two balls. At this point you can wrap each with plastic and store in the fridge for up to a day until you’re ready to use them.

If the dough has been refrigerated, let it sit out at room temperature for a short time to warm up a bit. Then, on a lightly-floured board, roll each ball of dough until it is 1/4 inch or 5mm thick. Use a 3inch or 6-7cm fluted cookie cutter to cut 20-25 cookies from each half of the dough. You can gather the excess dough together and roll it again. (This dough is very forgiving.) Place the cut cookies onto two large cookie sheets, leaving just half an inch or 1cm between them – they only expand a tiny bit while baking.