Tags Child Friendly

A Very Special Tiramisu

A Very Special Tiramisu

Meal type Dessert
Misc Child Friendly, Serve Cold
Occasion Birthday Party, Casual Party, Halloween, Valentines day
By author Lina Bifano

Ingredients

  • 3 cups Manhattan Special™ cola
  • ½ tablespoon Instant espresso powder
  • 6 Egg yolks
  • 2 ½ 8oz. Tubs of mascarpone cheese
  • ¼ cup sugar
  • 1 cup heavy cream
  • 2 tablespoons confectioner’s sugar
  • 1 tablespoon vanilla extract
  • 1-2 Packages of ladyfingers (depending on how many individual portions you will make)
  • Cocoa powder, unsweetened, for dusting

Directions

Mix the Manhattan Special™ cola and the espresso powder together and set aside.

Whip the egg yolks and sugar over a double boiler until the mixture is thick and lemon yellow. Usually between 5-10 minutes. You’ll know it’s done when it gets too difficult to whip by hand and takes on the consistency of a light pudding. You can also use an electric hand-mixer here, but be mindful when working over a stove.

Once your eggs have reached their desired consistency, remove them from the heat source and whisk in the mascarpone, removing all lumps while working. Set aside your mascarpone pudding to cool.

In a chilled bowl, begin to whip the heavy cream. When soft peaks form, add the vanilla and confectioner’s sugar and continue to whip until you reach the stiff peak stage. Do not over mix. Over mixing will create a watery mess and will ruin the dessert. Gently fold 1/3 of the whipped cream into the mascarpone pudding until it’s incorporated and smooth. Fill a piping bag with the pudding and another with the rest of the whipped cream.

Fill the bottom of a bowl or deep container with the Manhattan Special™ soda. Dip the ladyfingers into the mixture, quickly turning them, so as not to oversaturate. They should have a crunch to them still. Push the ladyfinger into the bottom of the push pops or whatever vessel you’re using, creating your first layer. Top that with a layer of the Mascarpone pudding and sprinkle with good cocoa powder. Repeat until you reach the top layer, leaving room for some whipped cream. Dust the top of the whipped cream layer with some cocoa to finish.

Let these set in the refrigerator overnight before serving.

Finnish Pancakes

Finnish Pancakes

Meal type Breakfast
Misc Child Friendly
By author Peggy Bridges

Ingredients

  • ½ teaspoon salt
  • Cinnamon and sugar (for coating)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2 ¾ cups flour
  • 1 cup shortening
  • 1 ½ cup sugar
  • 2 eggs
  • 3 Large eggs
  • 1 ½ cup milk
  • ½ cup flour
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 2 tablespoons butter

Directions

Preheat oven to 425˚. Slice butter into thin pieces for faster melting and place in a 2-quart baking dish. Place baking dish in oven while it preheats, allowing butter to melt while recipe is prepared.

Place eggs, milk, sugar, and salt in a mixing bowl and beat on medium speed or mix with a whisk. Add flour until blended, then pour immediately into the preheated baking dish with the melted butter in the bottom. (Butter will come up around edges and mix somewhat with egg mixture.) Bake at 425˚ for 21-23 minutes. Remove and allow to cool 5 minutes. Cut into squares and remove from pan with a spatula. (Recipe will puff up when baked, but will fall and flatten as it cools.)

Finnish Pancakes

Finnish Pancakes

Meal type Breakfast
Misc Child Friendly
By author Peggy Bridges

Ingredients

  • ½ teaspoon salt
  • Cinnamon and sugar (for coating)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2 ¾ cups flour
  • 1 cup shortening
  • 1 ½ cup sugar
  • 2 eggs
  • 3 Large eggs
  • 1 ½ cup milk
  • ½ cup flour
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 2 tablespoons butter

Directions

Preheat oven to 425˚. Slice butter into thin pieces for faster melting and place in a 2-quart baking dish. Place baking dish in oven while it preheats, allowing butter to melt while recipe is prepared.

Place eggs, milk, sugar, and salt in a mixing bowl and beat on medium speed or mix with a whisk. Add flour until blended, then pour immediately into the preheated baking dish with the melted butter in the bottom. (Butter will come up around edges and mix somewhat with egg mixture.) Bake at 425˚ for 21-23 minutes. Remove and allow to cool 5 minutes. Cut into squares and remove from pan with a spatula. (Recipe will puff up when baked, but will fall and flatten as it cools.)

Snickerdoodles

Snickerdoodles

Cook time 8 minutes
Meal type Dessert
Misc Child Friendly
By author Peggy Bridges

Ingredients

  • 2 ¾ cups flour
  • 1 cup shortening
  • 1 ½ cup sugar
  • 2 eggs
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Cinnamon and sugar (for coating)

Directions

Cream together the shortening, sugar, and eggs. Combine dry ingredients and add to the creamed mixture a little at a time. The batter will be stiff. Form batter into balls the size of walnuts and roll in a mixture of cinnamon and sugar. Place 2 inches apart on ungreased cookie sheets and bake at 400˚ for 8-10 minutes.

Cedar Street’s Famous Mac & Cheese and Buffalo Chicken Mac & Cheese

Cedar Street’s Famous Mac & Cheese and Buffalo Chicken Mac & Cheese

Meal type Entrée
Misc Child Friendly
By author Chef Rico

Ingredients

  • 8 tablespoons unsalted butter (plus more for dish)
  • 6 slices good white bread (crusts removed, torn into 1/4- to 1/2-inch pieces)
  • 5 1/2 cups milk
  • 1/2 cup all-purpose flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
  • 2 cups grated Gruyere cheese (about 8 ounces)
  • 1lb elbow macaroni (use Barilla elbows with ridges)

Directions

Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
Buffalo Chicken Mac & Cheese
Same recipe as above plus: Fold in 1 cup of your favorite buffalo wing sauce and 2 cups diced grilled chicken. Top with blue cheese before baking.
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