Panna Cotta

This is a simple, tasty, perfect for summer and warm weather type of a dessert. It is quick and easy to make, it just takes a little planning as it needs to be refrigerated for several hours between the making and the consumption.

1 cup whole milk
1 tablespoon unflavored gelatin
3 cups heavy whipping cream
1&1/2 tablespoon sugar
dash of salt
1/2 tsp of vanilla
1/3 cup of honey

In a heavy saucepan, combine the milk and the gelatin and let sit until the gelatin has softened, about four minutes. Put the pan on medium heat and cook, stirring frequently until the gelatin dissolves, about another four minutes. Do not boil the milk. When the gelatin has dissolved, add the cream, sugar, salt, vanilla and honey and continue cook and stir until the sugar has dissolved. Remove from the heat and let it sit and cool. Poor the mixture into your desired serving bowls, cover and refrigerate for six to 24 hours. We like to top ours with fresh fruit, such as blackberries, raspberries and strawberries, but go ahead and be creative in topping your panna cotta. Buon Appetito.

Becky’s Rice Crispy Treats

1 cup sugar
1 cup Caro Syrup
1 cup Peanut Butter
At least 6 cups rice crispies
6 oz semi-sweet chocolate chips
6 oz butterscotch chips

Combine the sugar, Caro Syrup and Peanut butter on the stove at medium heat. Cook until dissolved. Add the rice crispies and put the rice crispy mixture into a 9 by 13 inch baking dish and set aside. In a microwave safe bowl, mix the chocolate chips and butterscotch chips and microwave in 30 second bursts, mixing after each time. When the mixture is melted and mixed completely, pour onto the rice crispies and smooth out. Let cool and enjoy.

Apple Brittle Dip

This is a great alternative to the traditional caramel dip for apples.

1 package of cream cheese, softened (8 oz)
1/2 cup packed brown sugar
1/4 cup white sugar
1 tsp vanilla
10 oz toffee bits, or ground up Heath Bars

Beat first 4 ingredients until creamy, add heath bars and beat until blended. Serve with apple slices.

Tiramisu

16 oz mascarpone cheese
4 packets of dried hot chocolate mix
4 egg yolks
8 tablespoons sugar
1 Symphony/Hershey bar (use whatever chocolate you like)
14 oz (2 packages) Lady Finger Biscuits

Mix the mascarpone cheese, egg yolks and sugar. Beat until smooth and set aside.
Mix two cups hot chocolate (it doesn’t need to be hot) in a bowl big enough to dip the lady finger biscuits. Dip the lady finger biscuits into the hot chocolate and line the bottom of a 9 by 13 inch baking dish. Pour half of the mascarpone cream sauce over the lady finger biscuits and spread evenly. Take one of the extra dried hot chocolate packets and sprinkle the dried hot chocolate over the mascarpone cream. Grate half of the chocolate bar over this layer. Put another layer of dipped lady finger biscuits over the first, and cover the top layer with the rest of the mascarpone cream. Sprinkle the last packet of hot chocolate over the top and grate the last of the chocolate bar over the top. Cover and refrigerate for at least two hours, although it is best if refrigerated over-night.

Strawberry Special

4 cups fresh strawberries, chopped
14 oz can sweetened condensed milk
¼ cup lemon juice
8 oz cool whip
8 Oreo cookies – well chopped
1 tablespoon butter
Tinfoil

Mix the lemon juice, milk, 2 cups strawberries, 2 cups cool whip and pour into a bread loaf pan. Melt the butter and mix with the cookies. Spoon the Oreo/butter mixture over the contents of the loaf pan, cover and freeze for at least 6 hours.

Remove from freezer, frost with the last of the cool whip, and top with the last of the strawberries.

Pumpkin Chocolate Chip Cookies

1 ¾ cups of flour (may need 2)
½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp cloves
½ tsp ginger
¾ cup butter
1 cup sugar
1 egg
1 cup canned pumpkin
1 small package chocolate chips

Soften the butter, and then cream in the sugar. Add the egg and pumpkin. Mix in all the dry ingredients. Drop by tablespoon onto cookie sheet and bake for 8-10 minutes in 375 degree oven.