Black and Decker Blog » Desserts

Banana Rama Shake

cbellido — Thu, 09 Jun 2011 16:37:57 +0000

2 cups cold milk
1½ cups vanilla or banana ice cream
1 medium banana
2 tbsp. chocolate syrup

Combine all ingredients in blender container. Close cover. Pulse for several seconds three or four times. Press HIGH and let run until mixture is smooth and well blended, about 1½ minutes.

Makes 2 thick shakes.

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Dutch Apple Pie

josej — Tue, 24 May 2011 20:15:22 +0000

PASTRY CRUST

1 cup unsifted all-purpose flour
½ teaspoon salt
6 tablespoons cold butter or margarine, cut into small
pieces
2 to 4 tablespoons ice water

Position chopping blade in bowl of processor. Add flour, salt, shortening and butter. Pulse 3 or 4 times, for about 3 to 4 seconds each, until mixture is crumbly.
With processor running, drizzle in just enough water until mixture pulls away from sides of bowl and forms a loose ball.
Gently shape dough into ball. Roll out on lightly floured surface to a circle 2 inches larger than the inverted pie plate.
Transfer pastry to pie plate. Fold under excess dough around edge of pie plate. Form a standing crust and shape crust around edge of pie plate as desired

DUTCH APPLE PIE

4 to 6 large tart apples, peeled, cored and cut in quarters
½ cup raisins
1 tbsp. lemon juice
¾ cup sugar
2 tbsp. arrowroot
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1/3 cup unsifted all-purpose flour
¼ cup firmly packed brown sugar
3 tbsp. butter or margarine
1/3 cup confectioners’ sugar
2 to 3 tsp. fresh lemon juice

Using Black & Decker Food processor, slice apples. Toss in bowl with raisins and lemon juice. Combine sugar, cinnamon and nutmeg. Add to apples and toss to coat apples well. Pile the mixture into the pastry lined pie plate.

In small workbowl of Food Processor, combine flour and brown sugar. Add butter and pulse several times until mixture resembles coarse meal. Sprinkle evenly over fruit.

Place pie on baking sheet. Bake in preheated oven at 425ºF for 15 minutes. Reduce heat to 350ºF and bake 30 minutes longer or until fruit juices are bubbling and pastry is golden.

Cool on wire rack. Before serving, blend confectioners’ sugar and enough lemon juice to make a thick consistency. Drizzle over pie.

Make 8 servings.

To bake empty, pierce generously with fork. Bake at 425º F.(218º C.) until golden, about 12 minutes.

Yield:
1 – 9-inch (23 cm.) pie crust.

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Lemon Cream Tart

cbellido — Thu, 28 Apr 2011 22:07:52 +0000

1½ cups unsifted all-purpose flour
⅔ cup confectioners’ sugar
½ cup sweetened coconut
¼ tsp salt
¼ tsp. almond extract
½ cup cold butter, cut in large pieces
2 cups jarred or homemade lemon curd
1 pkg. (8-oz.) whipped topping
Fresh raspberries

In large bowl of Black and Decker® Food Processor, combine flour, confectioners’ sugar, coconut, salt, almond extract and butter. Process until mixture resembles coarse meal. With processor running, add 2 tbsp. ice water and continue blending until mixture comes together in a ball. Roll out between 2 pieces of waxed paper to 10-inch circle. Remove top piece of waxed paper and invert into ungreased 9-inch tart pan with removable bottom.

Bake in preheated Black and Decker® Toaster Oven at 350ºF for 20 minutes, until edges begin to lightly brown. Remove from oven and place on rack to cool completely.

In medium bowl, combine lemon curd and 1 cup of whipped topping. Using

Black and Decker® Hand Mixer, blend lemon curd and whipped topping. Spread evenly into cooled tart shell. Refrigerate at least 2 hours before serving.

Before serving, decorate top of tart with remaining whipped topping and raspberries.

Makes 8 servings.

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Caramel Nut Tart

josej — Fri, 11 Feb 2011 16:13:50 +0000

Caramel Nut Tart

2 cups mixed toasted almonds, pecans and walnuts,
¾ cup unsifted all-purpose flour
1/3 cup confectioners’ sugar
½ tsp salt
½ cup cold butter, cut in large pieces
2 egg yolks
¾ cup butterscotch caramel topping
1/3 cup heavy cream
1 egg, slightly beaten
1 tsp vanilla extract

In large bowl of A Black & Decker food processor, combine 1 cup nuts, flour, confectioners’ sugar, salt and butter. Using pulse, process until mixture resembles coarse crumbs. Add egg yolks and process to blend. Press against sides and bottom of ungreased 9-inch tart pan with removable bottom. Refrigerate for at least 30 minutes.

Bake in preheated Oven at 350º F for 20 minutes, until edges begin to lightly brown. Remove from oven and place on rack.

Meanwhile, coarsely chop remaining 1 cup nut mixture. In medium bowl, combine caramel topping, heavy cream, egg and vanilla. Blend well. Stir in nuts and spoon into prepared tart shell. Bake 25 minutes longer or until knife inserted into center comes out clean.

Cool on wire rack.

Serve warm with vanilla or cinnamon ice cream.

Makes 8 servings.

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French Chocolate Silk Tart

josej — Fri, 11 Feb 2011 16:13:37 +0000

French Chocolate Silk Tart

12 chocolate refrigerator wafers, broken into large pieces
3 tbsp. melted butter or margarine
1 tbsp. granulated sugar
¼ cup butter, softened
¼ cup granulated sugar
1 oz. semi-sweet baking chocolate, melted and cooled
½ tsp. vanilla extract

In large bowl of Black & Decker Food Processor, using pulse, crush cookies to fine crumbs. In medium bowl, combine chocolate crumbs with melted butter and 1 tbsp. sugar. Toss to blend. Press on bottom and up sides of 2 4-inch tart pan.

Bake in preheated Oven at 350º F for 10 minutes, until edges begin to lightly brown. Remove from oven and cool on wire rack.

Meanwhile, in medium deep bowl, cream remaining ¼ cup butter using A Hand Mixer set at medium speed, gradually adding remaining ¼ cup sugar. Beat until lemon colored and fluffy. Stir in cooled chocolate. Add egg and beat 5 minutes on medium speed until very light and airy. Spoon into baked and cooled tart shells. Refrigerate at least 4 hours.

If desired, garnish with sweetened whipped cream.

Makes 2 servings.

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Pumpkin Bread Pudding

josej — Thu, 16 Dec 2010 20:31:18 +0000

Toaster Oven Recipe

This delicious dessert recipe brings the taste of the holidays home—made fast and easy with a Black & Decker Countertop Convection Oven, such as the TO1640B.

6 cups cubed day old Cuban bread*
6 tbsp. melted butter or margarine
4 cups whole milk
4 large eggs
4 tsp. vanilla extract
¾ cup canned pumpkin
½ cup sugar
2 tbsp. finely chopped candied ginger
2 tbsp. grated orange peel
1 tsp. ground cinnamon
1 pkg. (3 oz.) cook and serve pudding mix
½ cup fresh orange juice

In a large bowl, toss together bread cubes and butter. Spread evenly in a 2-quart shallow clear glass baking dish. In a bowl, whisk together 2 cups milk with eggs, 2 tsp. vanilla extract, pumpkin, sugar, candied ginger, 1 tbsp. grated orange peel and cinnamon. Pour mixture over bread cubes, coating all.

Bake in a preheated Black & Decker toaster oven at 350ºF for 30 minutes, until custard is set.

Meanwhile to prepare the sauce, in a medium saucepan, combine pudding mix, remaining 2 cups milk, ½ cup orange juice, remaining 1 tbsp. grated orange peel and 2 tsp. vanilla extract. Cook, stirring, until the mixture comes to a boil. Remove from heat and pour into a serving dish or pitcher. Place plastic wrap directly on the surface of the sauce until ready to serve.

Serve pudding and sauce warm or chilled.

Makes 6 servings.

*Any day-old crusty bread may be substituted, but the pudding may be slightly heavier and drier.

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Easy Cinnamon Raisin Rollups

admin — Tue, 27 Jul 2010 19:26:56 +0000

1 tbsp. sugar
¼ tsp. ground cinnamon
generous dash ground nutmeg
1 pkg. (8 oz.) refrigerated crescent rolls
2 tbsp. melted butter or margarine
¼ cup chopped pecans
2 tbsp. raisins
Confectioners’ sugar

In small bowl, combine sugar, cinnamon and nutmeg; blend well.

Unroll dough and separate into 8 triangles. Brush top of each triangle with melted butter.

Sprinkle evenly with sugar mixture. Top with nuts and raisins. Roll up crescents loosely.

Arrange on bake pan/drip tray of toaster oven. Bake in preheated oven at 375°F in upper rack position with rack down for 15 minutes, until golden on top and fully baked internally. Let cool on pan on wire rack for 10 minutes. Sprinkle with confectioners’ sugar before serving. Delicious for a lazy, mid-morning treat or an after school surprise.

Makes 8 servings.

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Date Nut Bars

admin — Tue, 27 Jul 2010 19:23:58 +0000

2 large eggs
1 tsp. vanilla extract
½ cup sugar
¾ cup unsifted all-purpose flour
¾ tsp. baking powder
generous dash salt
¾ cup chopped dates
½ cup chopped walnuts
Confectioners’ sugar

In medium bowl, combine eggs, vanilla and sugar. Beat with Black & Decker® hand mixer until thick, about 3 minutes. Blend in flour, baking powder and salt until fully combined. Stir in dates and walnuts. Spoon evenly into ungreased, 8-inch, square baking pan. Bake in preheated oven at 350°F in upper rack position with rack down for 30 minutes, until golden on top and until toothpick inserted in center comes out clean.

Let cool in pan on wire rack for 20 minutes. Sprinkle generously with confectioners’ sugar and cut into squares before serving. A great after school snack or a healthy dessert.

Store in an airtight container for up to a week, if they last that long.

Makes about 16 servings.

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Apple Bread Pudding

admin — Tue, 27 Jul 2010 19:17:05 +0000

4 cups lightly toasted cubed French bread, crusts removed
1 large apple, finely chopped
½ cup golden raisins
4 large eggs
1½ cups milk
1 tsp. vanilla extract
1 tsp. ground cinnamon
½ tsp. ground nutmeg

¼ tsp. saltPreheat Black & Decker® Countertop Oven on BAKE to 350°F. Spread bread evenly in buttered 2-quart baking dish. Top with apples and raisins. In medium bowl, blend eggs, milk, vanilla, cinnamon, nutmeg and salt. Pour mixture over bread and let stand about 15 minutes to allow bread to absorb the liquid. Bake for about 1 hour until puffed and firm in the center, and knife inserted in center comes out clean.

Makes about 6 servings.

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