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Webmaster | 25. July 2007 @ 16:17
Tiramisu, which means "pick me up" - a reference to its shot of espresso - was an instant hit. Chefs came to taste it, and soon they were either making their own versions or he was supplying them with his. By the early 80s, tiramisu had become ubiquitous throughout Italy and beyond. Check out the recipe. :)
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Webmaster | 3. July 2007 @ 16:17

Truffles are well-known as some of the most delectable chocolate treats available. But they are such a delicacy that they were shrouded in mystery for many years. These tempting treats are exquisite in variety of both taste and settings in which to enjoy them.

For the most basic of explanations, chocolate truffles typically are a thin shell of powdered chocolate with a soft center. They can vary widely from there, but that is a basic truffle.

The outer layer is most often couverture chocolate, which contains at least 32 percent cocoa butter. This is much higher than most eating and baking chocolate, and allows for a wonderfully smooth, shiny, even surface. This couverture chocolate is available in all varieties, including white, milk, and dark, allowing for variety in truffle coatings.

The center is called ganache, which is a mixture of chocolate and cream. The exact balance between the two determines the creaminess and texture of the center. More cream, and it�s a smoother, softer truffle center. Less cream, more chocolate, and it�s a firmer, coarser truffle.

In addition, the ganache can be flavored with a variety of items to create a new taste altogether. Some of the perennial favorites include nuts, essential extracts, and liqueurs. These add an entirely new dimension to the truffle, and allow for even more discussion as to what makes the perfect truffle.

The question that always pops up when viewing a truffle � what kind is it? Without being so gauche as to stick one's finger in the center like a child, you can usually tell what kind of truffle is in front of you from the outer coating. The predominant flavor of the truffle usually decorates the top of the outer coating. For example, apricot truffles have a small sliver of apricot on the top. Or praline truffles have a small praline or bits of praline on the outer layer. So never again wonder what you might get when you bite in!

Historically, truffles were solely for the rich. The time and effort that goes into the making of a truffle by hand just priced them beyond the reach of many common people. Truffles therefore became known as a very special treat with dessert.

However, with the advent of many automated manufacturing processes, almost anyone can enjoy the exquisite pleasure of chocolate truffles. They serve as a wonderful centerpiece to a collection of candies on a buffet, pair delightfully with after-dinner coffee, and even freeze beautifully to take along on a picnic and thaw as the day progresses.

So next time you have a craving for chocolate, consider trying truffles. You won�t be disappointed in these delicate morsels, and will likely wonder why you didn�t have some on hand before this!

About the author:

Jane S. Roseen is the Owner and President of Harmony Sweets, an international gourmet chocolate shop. Harmony Sweets' mission focuses on individual consumers purchasing gourmet chocolates from around the world for their friends and relatives, as well as corporate gift giving. Gourmet chocolate gift baskets and personalized chocolates are also available.


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Webmaster | 26. May 2007 @ 16:17
Have you tried cool and refreshing, buttermilk ice milk.

Click here for the recipe.:)

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Webmaster | 11. April 2007 @ 16:17
Simple dessert recipes for people with hectic lifestyle. Try it.

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Webmaster | 15. February 2007 @ 16:17

Summer is here and sometimes that makes it difficult to want to slave in the kitchen. I use my microwave a great deal, but I use it even more in the summer. My family appreciates the nice meals and I appreciate not having to spend so much time in a hot kitchen. With this recipe you won't even have to turn your stove or oven on. Give it a try.

I use a Tupperware Rock N Serve large deep container for this recipe. If you can find a similar container give it a try. Just remember that you only want to use microwave safe containers for the microwave. Containers that are not microwave safe can release unwanted chemicals into your food. Glass is usually a safe option if you don't have the Rock N Serve container or something similar.

1 (16 oz) package of frozen Ravioli
1 qt jar of your favorite spaghetti sauce
1 small can of mushrooms
1/2 cup chopped bell peppers
2 cups of mozzarella cheese divided into 1 cup portions

Place all of the ingredients except for 1 cup of the cheese in your microwave container. Cover the container but try to leave a vent of some sort. This is why the Rock N Serve is good because it has a vent on it and that makes it easy for the steam to release while cooking.

Cook on high for 8 - 10 minutes or until the Ravioli is hot and tender. Stir. Top with remaining cheese. Microwave on high without a cover for 2 to 3 minutes or until the cheese is melted.

It will take less than thirty minutes to prepare dinner with this recipe. Even if it is a nice cool day it is an excellent recipe to use to make a quick dinner after a stressful day at work or running errands. Your family will love it and you will have some extra time to relax for the evening.

About the author:

Donna Rivera-Loudon

Donna has an MBA in Information Technology and is currently a Tupperware Director and CEO of her own company. Visit her website for more

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Webmaster | 28. December 2006 @ 16:17

Australians and New Zealanders maintain an ongoing "controversy" over who concocted the famous Pavlova. The Aussies lay claim to it but the Kiwis think very differently. Each claim it as one of their national dishes.

Firstly, how do you pronounce the word Pavlova. Here we go: pav-LOH-vuh with the emphasis on the LOH part of the word.

The word Pavlova is taken directly from the name of the famous ballerina, Anna Pavlova. There is no argument about that fact. Anna Pavlova visited Australia in 1926 and then came back again in 1929 visiting New Zealand as well on this second visit. She was billed as the greatest dancer of all time. As can be imagined, she was very light on her toes.

Back at that time there was a very creative chef working in the kitchens of the Esplanade Hotel in Perth, Western Australia. To celebrate the visit of Anna Pavlova he created a meringue-style dessert which was very light and airy. His delightful dessert was considered to be lighter than air, just like Anna's performances were. Consequently his invention was called a Pavlova - that is the Australian version of how the Pavlova got it's name.

Now the Kiwis debate the fact that an Australian invented the dessert. They say it was being made in New Zealand as far back as 1919, although it was not called a Pavlova. The chef in Perth included a small amount of vinegar in his recipe and it is the vinegar which gives the meringue its soft marshmallow centre. It seems the New Zealand version lacked vinegar in the recipe. The dispute continues but that is enough debate for me....

Let me tell you more about the Pavlova and then you can make one yourself. It certainly has the appearance of a very large meringue, measuring as much as 9" to12" in diameter. Pavlovas can stand anything up to 3" in height. They consist mainly of egg whites and sugar and they are cooked very slowly in the oven. When they have cooled they are topped with whipped cream and then very colourful fruits are arranged on the top of the cream. The whole creation is quite spectacular and most usually quite rich and sweet. There are several variations of the Pavlova recipe. I use this one:


4 egg whites,

1 teaspoon vanilla,

1 teaspoon white vinegar (or lemon juice),

1 cup of caster sugar,

1 cup whipped cream,

Fruit to decorate


Line a baking tray with foil or baking paper. On the foil or paper draw a circle with a 22 cm (9") diameter. In a glass or china bowl beat egg whites, vanilla and vinegar (or lemon juice) until soft peaks form. Gradually beat in the sugar, one tablespoonful at a time. When sugar is fully dissolved into egg mixture pile it onto the baking tray, keeping the mixture within the circle. Smooth the top but leave a slight hollow in the central area.

Bake at 120 degrees centigrade (250 degrees fahrenheit) for approximately 1 and 1/4 hours. When cooked, the Pavlova should be a very light beige colour. Turn off the oven. Leave Pavlova to cool in the oven.

When cold, top with whipped cream and decorate with fruit. Colourful fruits are good to decorate Pavlovas, ideas being sliced banana, strawberries, kiwi fruit and passion fruit. Passion fruit is particularly nice, in my opinion, as its tartness complements the sweet Pavlova so well.

If you are making the Pavlova in advance then store it in a cool dry place, not in the fridge and then decorate just before serving.

About the author:

Jean Morrison is, by day, the owner of Heritage Ceilings ( and, after hours, maintains Cheap And Easy Recipes ( a website for people who want hearty food that is easy and cheap to make. Her recipe website is anecdotal reflecting back to incidences in her life as far back as school cooking lessons with the infamous Miss Haughton.

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Webmaster | 24. December 2006 @ 16:17
This has a crunchy, gooey texture and is reminiscent of an upscale pecan pie. Serve this with a Madeira wine.Check this out.

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Webmaster | 13. December 2006 @ 16:17
Christmas is coming near! Have you bought all your gifts? Have you decided what you will cook for your Christmas party? No?...Don't worry, be are some of the recipes you can take a look at ...

Click here

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Webmaster | 2. November 2006 @ 18:17

A gourmet dessert is truly �gourmet� when it is made from the highest quality ingredients: the freshest dairy products, farm fresh eggs, fresh fruits and nuts. You can complete a special meal with an equally unique gourmet desserts prepared for less than $1.00.

Types of Gourmet Desserts

There are many kinds of gourmet desserts. Here are just a few�

Banana mango: this exotic desserts might have a cream cheese icing. This is a mango cake with a burst of juicy mango chunks with flavorful banana. Or Stick Toffee, this is also called a sticky date cake, a favorite gourmet desserts in many parts of the world.

Cheesecakes also are a delicious gourmet desserts. How about Lemon Cheesecake topped with the tangy surprise of lemon curd and a dash of vanilla? Or perhaps Cappuccino Cheesecake baked with coffee and chocolate, two flavors that will instantly addict your guests to this flavorful gourmet desserts. A New York Cheesecake is a flavor that will always please, with its hint of vanilla and lemon on a graham cracker cookie crust.

Preparing Your Own Gourmet Desserts

There are gourmet desserts available in your supermarket, but preparing your own gourmet desserts is a special surprise for your family. Here is a recipe for a classic yellow cake:

4 eggs, whites and yolks separated
1 � cups sugar
2 � tsp. baking powder
2 cups flour
� cup margarine
1 tsp. vanilla
� cup sweet milk

Beat the egg whites until frothy; add � of the sugar. Stir. Add the margarine. Put into refrigerator to chill. Make a separate mixture of the egg yolks and beat continuously while alternately adding the milk and flour. Fold the egg yolk and flour mixture into the egg white mixture. Pour the whole batter into two 9� round pans. Bake in a 350 degree for at least 25 minutes or until a tooth pick placed in the center of the cake comes out clean. To give this gourmet dessert a worthy topping, try maple icing, caramel frosting or a butter cream icing.

Another great gourmet desserts is a treat called Mom�s Cherry Delight. Cream cheese is the special ingredient in this gourmet desserts. The ingredients are:

1 Large Can of Cherry Pie Filling
1 Envelope Dream Whip Desserts Topping
1 Graham Cracker Pie Crust
1 Cup Sugar
3 oz Softened Cream Cheese

This is a very easy, yet elegant gourmet dessert. First, mix the cream cheese and sugar until is blended completely, set aside. Prepare the Dream Whip according to the instructions on the box. Fold the cream cheese mixture into the prepared Dream Whip. Now pour the mixture into the pie crust. Smooth the top, and then pour the pie filling over the cream cheese mixture. Chill for a short while in the freezer. Now enjoy this special, yet easy, gourmet dessert.

About the author:Melinda Carnes is a staff writer at and is an occasional contributor to several other websites, including

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Webmaster | 8. August 2006 @ 18:17
With today's fast-paced lifestyles, it's no wonder that busy moms can be tempted to rely on high priced, sugar-coated cold cereals that are low in nutrition. Oatmeal, and that other old stand-by hot cereals are both nutritious and frugal, but reliance on them for more than one or two breakfasts per week is almost certain to cause rebellion in the ranks. click here for easy recipes
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Webmaster | 4. August 2006 @ 18:17
The gentle heat of a slow cooker can create fabulous desserts such as puddings, souffles, poached fruit or crème brulees – great for the holidays or as a lovely ending to any special meal. Wondered how to do it ? Click here [url][/url]
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Robert Simic | 7. April 2006 @ 13:58

The famous cat and mouse both have good, solid shapes, without fiddly bits, that are easy to cut from a cake. To achieve a furry effect, use a fork or flat knife to peak the royal icing - but work fast, it dries out surprisingly quickly. It's simple, just follow our

Tom And Jerry Cake Recipe and you will be soon receiving lots of love from your kids :)

Ingredients for Tom

1 12in x 10in (30cm x 25cm) cake
apricot glaze
1lb 8oz (680g) royal icing (later on this page)
1lb (450g) fondant: 7oz (200g) white; 4oz (115g) black;
4oz (115g) pink; pinch of red a few strands of spaghetti food-colouring pastes: black, pink, red, and (optional) violet


Level off cake if necessary and turn upside down. Using a traced template, cut round Tom's outline and place the cake on a board. Brush the cake with apricot glaze.

Cut out separate templates of his face and ear. It is a good idea to cut out two of each - one set to be positioned on top of the cake and kept in place with pins (Pic. 1) and the other to be kept for cutting out fondant.

Colour the royal icing grey with some black food colour. (Try adding a little violet as well to give it more depth of colour.) Spread it on to the sides and top of the cake, right up to the edges of the templates. Use a fork or knife to give the icing a round, furry finish while still wet.

Roll out the white fondant and cut out Tom's face from the second template. Remove the template on the cake and replace it with the fondant face. Knead together any surplus white fondant and mould a round white nose (see photograph). Stick it on top of the face with a little water.

Cut out an ear from pink fondant and, again, position it in place of traced template.

Roll a blob of black fondant into a small ball to finish off the tip of the nose. Roll out some more black fondant and cut out two eyes, two eyebrows, and a mouth. Stick in position. Make some tiny strips of fondant to indicate a cheek and shoulder.

Make a pinch of red fondant into a tongue and stick it on the mouth.

Make some highlights for his eyes and nose from white fondant. Paint on the outline of the eyes in black (see photograph).

Finally, break off some strands of spaghetti, paint them black, and push them into Tom's cheeks.

Ingredients for Jerry

1 9in (22.5cm) square cake
apricot glaze
1 lb (450g) royal icing
15oz (425g) fondant: 6oz (170g) white; 4oz (115g) black; 4oz (115g) pink; pinch of red
a few strands of spaghetti food-colouring pastes: black, pink, red, and chestnut brown


Proceed in exactly the same way as for Tom, but colour the royal icing chestnut brown instead of grey.

Royal Icing:

1 Ib icing sugar
2 egg whites


Finely sift the icing sugar. Whisk the egg whites until frothy and add the icing sugar 1 tablespoon at a time, beating thoroughly between each addition. Continue this beating until the mixture will stand in peaks. Add flavouring and color if wished. Keep the bowl covered with a damp cloth when piping.

For more Character Cakes, please visit:

About the author:

Robert Simic

Author of

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