Graduation Menu
Show them how proud you are of them. Plan their graduation party with these great recipes below.
INGREDIENTS: 1 pound best quality White Chocolate 2 cups Heavy Whipping Cream 1 cup granulated White Sugar 1 cup Water 6 Egg Whites Raspberry Sauce (see recipe)
GARNISH: Raspberry sauce and some fresh berries DIRECTIONS: 1. Chop the white chocolate into very small pieces. 2. Whip the cream and refrigerate until ready to use. 3. Bring the sugar and water to a boil and cook, stirring with a wooden spoon, until the sugar dissolves, making a simple syrup. Keep warm. 4. Place the egg whites into a mixing bowl and beat until they are almost stiff. With the motor running, carefully pour in the hot syrup slowly into the beaten whites forming an Italian meringue. Continue to beat at high speed for a few minutes longer. 5. Fold the chopped chocolate into the still warm meringue mixture, stirring well. When cooled to room temperature, carefully fold in the whipped cream. 6. Pour into a large decorative serving bowl or individual ones, and refrigerate until cold, at least several hours.
INGREDIENTS: 2 cups chopped bittersweet chocolate 1½ teaspoons pure Vanilla Extract pinch of Salt 1½ cups Heavy Cream, heated to the boiling point 6 eggs, separated GARNISH: Whipped Cream (optional) DIRECTIONS: 1. Combine chocolate, salt, and vanilla in processor and mix 30 seconds. Add the boiling cream and continue mixing 30 seconds more, or until the chocolate is entirely melted. Add the 6 egg yolks and mix another 5 seconds. Transfer to a large bowl and allow to cool to room temperature. 2. Meanwhile, beat the 6 egg whites till stiff peaks form. Gently fold into the chocolate mixture, using a spatula. Place into a serving bowl or individual serving glasses, cover with plastic wrap and chill at least 2 hours. Serve chilled.
Ingredients: 2 cups all-purpose flour 2 cups white sugar 1 cup butter or margarine 1 cup water 1/2 cup shortening 8 tablespoons unsweetened cocoa powder 1/2 cup sour or buttermilk 2 eggs 1 teaspoon baking soda 1 1/2 teaspoons vanilla extract 6 tablespoons milk 4 cups confectioners sugar 3/4 cup chopped walnuts (optional) Directions: 1 Sift together and set aside in large bowl the flour and sugar. 2 In saucepan over medium heat bring to a boil; 1/2 cup margarine or butter, 1/2 cup shortening, 1 cup water, and 4 tablespoons cocoa. 3 Pour cocoa mixture over flour and sugar mixture. Stir in buttermilk, eggs, baking soda, and 1/2 teaspoon vanilla. Mix well and pour into a greased and floured sheet pan. 4 Bake in a preheated 400 degrees F (205 degrees C) oven for 20 minutes. 5 To Make Frosting: Five minutes before cake is done, bring to boil in a saucepan 1/2 cup margarine or butter, 6 tablespoons milk, and 4 tablespoons cocoa. Remove from heat and immediately stir in the confectioners' sugar, nuts (if desired), and 1/2 teaspoon vanilla extract. Beat until smooth and immediately pour frosting over cake. Cake may be served warm or at room temperature.
Ingredients: 2 cups all-purpose flour 1 teaspoon ground cinnamon 3/4 cup white sugar 1/8 teaspoon salt 3/4 cup vegetable oil 2 large eggs 2 teaspoons vanilla extract 1 teaspoon baking soda 1 can (21 ounces) cherry pie filling 6 ounces semisweet chocolate chips Directions: 1 Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a bundt pan or 10-inch tube pan. 2 In a bowl, combine the flour, sugar, oil, eggs, vanilla, baking soda, cinnamon, and salt. Mix well. Stir in the cherries and their liquid and the chocolate chips. Pour the batter into the prepared pan. 3 Bake for about 1 hour, until a cake tester inserted in the center comes out clean. Cool on rack and remove from the pan to cool completely.
These cookies look just like little hamburgers. Ingredients: 4 drops green food coloring few drops of water 1/4 cup flaked coconut 48 vanilla wafers 24 chocolate covered peppermint patties sesame seeds Directions: 1 Preheat oven to 350 degrees F (180 degrees C). 2 In a bowl, combine food coloring with a few drops of water. Add coconut and cover the container, shake until coconut is tinted. Set aside. 3 Place 1/2 of the vanilla wafers, flat side up, in an ungreased cookie sheet. Top each wafer with a peppermint patty. Place in the oven about 1 minute or just until chocolate begins to soften. 4 Remove cookies from oven and sprinkle each mint with 1/2 teaspoon coconut (for lettuce). Place another vanilla wafer on top and press gentle. With a clean paint brush, brush the top of each hamburger with just enough water to moisten so that the sesame seeds will stick when sprinkled on top of each cookie. NOTE: You can use canned chocolate frosting in place of peppermint patty, then eliminate the baking
Ingredients: 1 cup peanut butter 1 cup white corn syrup 1/2 cup brown sugar 1/2 cup white sugar 6 cups corn flake cereal 1 cup semisweet chocolate chips 2/3 cup peanuts Directions: 1 Heat sugars, syrup, and peanut butter in a heavy pan until smooth. 2 Mix cornflakes, chips, and peanuts in buttered 9 X 13 pan. 3 Pour peanut butter mixture over all and mix. Press gently into pan. Allow to cool. Cut into bars.
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Vernalisa's
