Invite Your Friends and Family To Your House for a Dessert Bar Featuring These Delicious Recipes
By Linda Carol Wilson
Does the economy have you staying home more and entertaining at home more often? No matter the occasion, or perhaps there is no special occasion but just a gathering of family and/or friends, a dessert bar is a tasty and easy way to entertain. The recipes in this article can be the star of the bar! Set out these goodies or others with a dish or two of peanuts and a variety of drinks from hot drinks to cold ones. Add the peanuts as it is always a good idea to have the protein of the peanuts with sweets. Play cards or other games, watch a movie, or just sit around have enjoy conversation over these yummy treats.
NUTTY CHOCOLATE BAR COOKIES
2 cups all-purpose flour
1 cup sugar, divided
3/4 cup butter, divided
1 pkg (4-oz) German Sweet Chocolate
1 cup corn syrup
3 eggs
1 1/2 tsp vanilla extract
1 1/2 cups chopped walnuts or pecans
Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan and line it with foil; set aside.
In a small bowl combine the flour with 1/2 cup of the sugar. Cut in 1/2 cup of the butter until the mixture resembles coarse crumbs. Press the mixture firmly into the prepared baking pan. Bake at 350 degrees for 20 minutes or until the edges are lightly browned.
Meanwhile, microwave the chocolate with the remaining 1/4 cup of the butter in a large microwave-safe bowl on high until butter is melted, about 1 1/2 to 2 minutes. Stir until the chocolate is completely melted. Stir in the corn syrup, remaining half cup of sugar, eggs and vanilla. Stir until well blended. Pour the mixture over the crust and sprinkle the nuts overall.
Bake at 350 for 30 minutes or until the filling is set. Cool completely in the pan then cut into 36 bars.
CAPPUCCINO-OREO TRIFLES
1/2 cup granulated sugar
1/4 cup cornstarch
1 tbsp instant coffee granules
1 large egg
2 1/2 cups milk
1 tbsp Kahlua (coffee-flavored liqueur)
16 Oreo cookies
1 1/2 cups frozen whipped topping, thawed
In a bowl combine the granulated sugar, cornstarch, instant coffee granules, and egg; stir well with a whisk.
Cook the milk in a heavy saucepan until tiny bubbles form around the edge (do not boil). Gradually add the milk to the sugar mixture, stirring constantly with the whisk. Return the mixture to the pan and cook over medium heat until thick, about 3 minutes, while stirring constantly. Reduce the heat to low and cook 2 minutes. Remove from the heat and, stir in the Kahlua, and pour into a medium bowl. Place bowl inside a larger bowl of ice water, stirring occasionally until the mixture is cool.
Coarsely chop 8 of the Oreos; fold into the pudding along with the whipped topping.
Spoon about 1/2 cup of the mixture into each of 8 small parfait glasses or 6-oz custard cups. Cover and chill at least 2 hours. Before serving, top each with one of the remaining Oreo cookies.
Yield: 8 servings
Enjoy!
For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com
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