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desserts
compiled by: michelle england
WHATS INSIDE?
milkshakes and smoothies real strawberry milkshake peanut butter and banana chocolate mint milkshake mango/peach smoothie iced mocha fusion cookies super chocolate chip cookies gingerbread cookies snickerdoodles sugar cookies hershey kiss cookies cakes, pies, and breads monkey bread death by chocolate old fashioned pound cake dirt cake cheesecake pie (no baking)
fruit fruit pizza pineapple upside down cake chocolate covered strawberries easy dutch apple pie classic blueberry crisp chocolate chocolate mousse blue ribbon fudge caramel chocolate bars hot fudge sundae cake puppy chow
fruit
FRUIT PIZZA
1 pkg refrigerator cookie dough 12 oz softened cream cheese 1 T lemon juice 1 3 c sugar 1 c cool whip 1 4 c apple jelly, melted Fresh fruits cut up (bananas, kiwi, strawberries, mandarine oranges, blueberries, etc) 1. Press cookie dough out onto a large ungreased pizza pan. Prick cookie dough with a fork and bake for 10-12 minutes at 375F until golden brown. Allow to cool. 2. Mix cream cheese, lemon juice and sugar well, then fold in cool whip. Spread mixture onto cookie dough. 3. Arrange cut fruits in circles on top of cream cheese mixture. Brush with melted apple jelly and serve.
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DUTCH APPLE PIE Recipe from: Karen England Perfect for: Thanksgiving
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chocolate
CHOCOLATE MOUSSE
1 12 c dark chocolate, chopped 2 tbsp milk 6 egg yolks 1 4 c confectioners sugar 2 c thickened cream Fresh berries to serve 1. Place chocolate and milk in a heatproof bowl, set over a saucepan of boiling water and stir constantly until melted and smooth (mixture will be quite thick). 2. Remove and cool slightly. Place yolks and sugar in a large bowl and beat with an electric mixer for five minutes, until thick and creamy. 3. Beat cream with an electric mixer in a bowl then gently fold through chocolate mixture with a spatula until just combined. 4. Spoon into 12 cup capacity dishes and chill for four hours, until set. Serve with fresh berries.
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PUPPY CHOW
9 c 1 c 1 2 c 1 4 c 1 4 tsp 1 12 c Chex chocolate chips peanut butter butter vanilla powdered sugar 1. Put cereal in large bowl. Melt chocolate chips, peanut butter, and butter. Remove from heat and stir in vanilla. 2. Pour over Chex cereal, put into a large plastic bag with powdered sugar and shake well to coat. 3. Spread mixture evenly on wax paper and allow to cool.
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1. In a blender, combine ice cream, milk, chocolate syrup and peppermint extract. 2. Blend until smooth. Pour into glasses and serve.
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1. In a blender or food processor, combine milk, vanilla, sugar, coffee powder and crushed ice. 2. Blend until smooth. 3. Pour into glasses and serve.
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cookies
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GINGERBREAD COOKIES
2 c 2 c 1 2 c 1 4 c 3 4 tsp 3 4 tsp 1 2 tsp 1 4 tsp 2 12 c
1 1
sugar shortening dark molasses water salt ground ginger baking soda ground allspice all purpose flour
1. Beat sugar, shortening, molasses and water in a large bowl on low speed until blended. Beat on medium speed one minute. Stir in remaining ingredients. Cover and refrigerate until chilled. 2. Heat the oven to 375F. Sprinkle counter top with flour; turn dough onto surface. Roll dough with a rolling pin until 14 inch thick. Cut with gingerbread man cutter. 3. Lift cookies carefully with a large spatula onto an ungreased cookie sheet. Bake until set 8 to 10 minutes. Let cookies cool, then carefully remove from cookie sheet with a spatula. 4. Cool and decorate with frosting if you like.
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SNICKERDOODLES
eggs oil vanilla sugar flour, sifted baking powder salt cinnamon grated lemon rind sugar
1. Preheat oven to 400F. 2. Beat eggs with fork, stir in oil, vanilla and lemon rind (if using). Blend in 34 cup sugar until mixture thickens. 3. Blend flour, baking powder, and salt; add to mixture. 4. Roll into one inch balls. Mix 12 cup sugar and cinnamon. Roll balls in sugar mixture. 5. Place on baking sheet, criss cross with fork. Place two inches apart on ungreased baking sheet. Bake 8-10 minutes. Remove immediately from baking sheet.
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SUGAR COOKIES
2 34 c 1 tsp 1 2 tsp 1 c 1 12 c 1 1 tsp all-purpose flour baking soda baking powder butter, softened white sugar egg vanilla extract 1. Preheat oven to 375F. In a small bowl, stir together flour, baking soda, and baking powder. Set aside. 2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. 3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
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1. Mix together peanut butter and milk. Add Bisquick and vanilla. Mix all together. Shape into small balls. 2. Bake for 6 to 8 minutes at 375F. 3. Put Hershey Kiss into cookie as soon as you take cookies out of the oven.
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MONKEY BREAD
5 packages refrigerator rolls 1 c sugar 3 tbsp cinnamon 1 stick butter 1 2 c brown sugar 1. Cut each roll in quarters. Mix sugar and cinnamon. 2. Toss cut rolls into sugar and cinnamon mixture. Layer in fully greased bundt pan. 3. Melt butter and add brown sugar. Pour over entire cut and layered pieces. Bake for 35 to 45 minutes at 350F. Turn over onto dish, and serve warm.
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DEATH BY CHOCOLATE
1 box fudge brownie mix 12 c Coffee Liqueur 3 packages instant chocolate mousse 8 chocolate covered toffee bars (like Skor or Heath) 1 (12 oz.) container frozen whipped topping, thawed 1. Preheat oven according to brownie package directions. Bake brownies according to package directions; let cool. Prick holes in the top of the brownies with a fork and pour the coffee liqueur over brownies; set aside. 2. Prepare chocolate mousse according to package directions. Break candy bars into small pieces in food processor or by gently tapping the wrapped bars with a hammer. Break up 12 the brownies into small pieces and place in the bottom of a large glass bowl. Cover with 12 the mousse, then 12 the candy, and then 12 the whipped topping. Repeat layers with what remains.
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DIRT CAKE
2 pkg 1 2 1 1 c 3 12 c 2 1 Oreo cookies stick butter (8 oz.) cream cheese powdered sugar milk vanilla instant pudding boxes (12 oz.) Cool Whip 1. Cream the butter, cream cheese and powdered sugar together. Mix pudding together with the milk, add the Cool Whip to pudding mixture. Then blend in with the cream cheese mixture. 2. Crumble the Oreos in a blender, leaving the cream in the Oreos. 3. Line the inside of a clay flower pot with foil. Alternating cookie crumbs and filling, ending with the cookie crumbs on top. Top with gummie worms and a plastic flower.
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Editors Note
This book was completed for GDES291: Design Technology 3. It serves as a representation of the skills I have both acquired and fine-tuned over the course of the Fall 2008 semester and I am pleased with the final outcome (pending of course I am successful in its binding). The InDesign document itself, which will be burned to a CD for safekeeping, is a showcase of my learning. Hardwork has gone into understanding each of the tedious, but important, aspects of publication design and hopefully my final delieverables present my understanding of master pages, auto pagination, text threading, using images, process colors, character and paragraph styles, the baseline grid, proper tabs, fraction formatting, and prepping a job for printing. Ive enjoyed this project and am excited to experience the tangible object.
"Creativity is allowing yourself to make mistakes. Design is knowing which ones to keep." Scott Adams
appendix
FRUIT PIZZA Recipe from: Shanan England Perfect for: Summer cookouts
CHOCOLATE MOUSSE Recipe from: Rachael Ray Perfect for: A romantic evening
CHOCOLATE CHIP COOKIES Recipe from: Mrs. Wise Perfect for: Late night snack
enjoy!