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Recipes
Coffee Toffee Bark
By SMSchreiber
Butter a baking sheet and line with waxed paper
- 8 oz. white chocolate, finely chopped
- 2 tsp. freshly ground fine-grind coffee
- 1/2 cup chopped plain English toffee or English
- toffee bits (not chocolate covered)
- 1/3 cup chopped chocolate-covered English
- toffee
Chocolate Fudge
By SMSchreiber
Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil
- 2 1/2 c Sugar
- 1/2 c Margarine or butter
- 2/3 c Evaporated milk
- 1 Jar (7 oz.) marshmallow creme
- 2 c Semi sweet chocolate chips
- 3/4 c Chopped walnuts
- 1 ts Vanilla
Classic Crema Catalana
By SMSchreiber
Preheat an oven to 300ºF
- 2 1/2 cups heavy cream
- 1 cinnamon stick
- Grated zest of 1/2 lemon
- 1/3 cup plus 8 tsp. sugar
- 5 egg yolks
- 1 tsp. vanilla extract
Old Fashioned Chocolate Fudge
By SMSchreiber
Combine milk and chocolate in medium-size heavy saucepan; cook over low heat until chocolate is melted
- 1 1/2 c Milk
- 4 oz Unsweetened chocolate (sqs)
- 4 c Sugar
- 3 tb Light corn syrup
- 1/4 ts Salt
- 3 tb Butter or margarine
- 1 1/2 ts Vanilla
Classic Créme Brûleé
By SMSchreiber
Preheat oven to 300ºF. In a large bowl, combine the egg yolks and the 1/3 cup sugar, whisk together until the s...
- 8 egg yolks
- 1/3 cup sugar, plus 1/4 cup for the brulee topping
- 2 cups heavy cream
- 1 tsp. pure vanilla extract
Pumpkin Pie with Orange Marmalade
By SMSchreiber
The key to making a flaky, all-butter crust is to handle the ingredients as little as possible
- Ingredients:
- 1 * 1 cup all-purpose flour
- 1/4 * 1/4 tsp. plus 1 cup sugar
- 1 * 1 tsp. salt
- 8 * 8 Tbs. (1 stick) unsalted butter, cut into small
- pieces
- 2 to 3 * 2 to 3 Tbs. ice water
- 1 2/3 * 1 2/3 cups pumpkin puree (see related tip
- at left)
- 2 * 2 Tbs. orange marmalade
- 3 * 3 Tbs. molasses
- 1/2 * 1/2 tsp. ground cloves
- 1/4 * 1/4 tsp. freshly grated nutmeg
- 1/2 * 1/2 tsp. ground cinnamon
- 3 * 3 eggs, lightly beaten
- 1 * 1 cup heavy cream
- * Whipped cream for serving
Coffee and Kahlúa Flan
By SMSchreiber
In a small, heavy saucepan over medium-high heat, combine the sugar, water and corn syrup and bring to a boil, stir...
- 1/4 cup water
- 1 Tbs. corn syrup
- 1 can (14 fl. oz.) sweetened condensed milk
- 3/4 cup half-and-half
- 1 cup whole milk
- 2 -inch piece true cinnamon bark or 1-inch piece
- cassia cinnamon bark
- 1 Tbs. Kahlúa or other coffee-flavored liqueur
- 2 tsp. instant coffee granules dissolved in 1 tsp.
- boiling water
- 5 eggs
- 3/4 tsp. vanilla extract
Peanut Butter Fudge 2
By SMSchreiber
Prep Time 25 minutes Ready in 25 minutes Yields 1 – 8” x 8” square pan 1
- • 2 cups packed brown sugar
- • 1 tablespoon butter
- • 1/2 cup milk
- • 1 teaspoon cornstarch
- • 1 tablespoon water
- • 1 teaspoon vanilla extract
- • 1 cup creamy peanut butter
Fudge
By SMSchreiber
1. Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl
- • 3 cups semisweet chocolate chips
- • 1 (14 ounce) can sweetened condensed milk
- • 1/4 cup butter
- • 1 cup chopped walnuts (optional)
Crème Brûlée
By SMSchreiber
Preheat an oven to 300°F
- 1/2 vanilla bean
- 2 cups heavy cream
- 3 egg yolks
- Pinch of salt
- 1/4 cup plus 4 Tbs. sugar