Howcast

How to Make Baked Apples

Howcast — Mon, 24 Jan 2011 14:15:29 +0000

Instructions

Step 1: Core the apples Cut around the apple stems and use a paring knife to cut out the cores. Cut down to within 1/2 inch of the bottoms and scoop out the seeds with a spoon.
TIP: You can save time by using an apple corer.
Step 2: Add butter, honey, vanilla to cups Split the vanilla bean and scrape out the seeds. Then divide the butter, honey, and vanilla bean seeds evenly between four large muffin pan cups.
Step 3: Put raisins in apples Place an apple in each muffin pan cup and stuff each apple with 1 1/2 teaspoons raisins.
TIP: You can also sprinkle cinnamon and sugar over the apples to bake in extra sweetness.
Step 4: Bake apples Preheat your oven to 350 degrees Fahrenheit. Cover the apples with parchment paper and then with aluminum foil. Transfer the apples to the oven and bake them until they’re tender — about 30 minutes. Serve the apples hot or cold with vanilla ice cream.
FACT: More than 7,500 varieties of apples are grown worldwide.

You Will Need

4 apples
Vanilla bean
2 tbsp. unsalted butter
1/4 c. honey
2 tbsp. golden raisins
Vanilla ice cream
Equipment:
4 large muffin pan cups
Parchment paper
Apple corer (optional)
Cinnamon (optional)
Sugar (optional)

How to Prepare Healthy Desserts

Howcast — Wed, 29 Dec 2010 12:46:12 +0000

Instructions

Step 1: Make cookies Make diet-friendly cookies. Try whipping up a batch of dried cranberry and honey-spice pinwheel cookies with whole grain flour and healthy ingredients. Or, make meringues, which are low in fat and calories.
Step 2: Whip up a strawberry angel food dessert Cut up chunks of low-fat angel food cake and mix with thawed frozen strawberries and a container of fat-free cool whip. Chill the strawberry angel food dessert overnight and serve it as a trifle.
Step 3: Make pecan pie Make a low-fat pecan pie with molasses, pure maple syrup, and natural oils, and reap the benefits of the vitamin E found in pecans.
TIP: Pecans contain antioxidant properties that can help lower the risk of coronary heart disease.
Step 4: Use unsalted butter, cocoa, and chocolate Incorporate unsalted butter, unsweetened cocoa, and dark chocolate when you bake to guard against high blood pressure, rapid weight gain, and elevated triglyceride levels.
Step 5: Fix a pumpkin pie Fix a holiday-worthy pumpkin pie. Make it crustless to lose calories. One cup of pumpkin contains more than 200 percent of Vitamin A needed daily.
FACT: In 2010, over half of Americans were convinced that high-fructose corn syrup posed a health hazard, up from 40 percent in 2004.

You Will Need

Self-control
Chocolate
Imagination

How to Make Creme Brulee without an Oven

Howcast — Wed, 22 Dec 2010 10:01:53 +0000

Instructions

Step 1: Combine yolks and sugar Separate the egg yolks from the whites, discard the whites, and stir the superfine sugar into the yolks.
Step 2: Add cream, milk, vanilla Add the cream, milk, and vanilla extract and combine well. Don’t beat the mixture too hard because you don’t want a lot of bubbles in it.
TIP: You can use a vanilla bean in place of the extract. Just warm the cream and milk in a saucepan, split and scrape the bean, simmer for 10 minutes, and then remove from the heat.
Step 3: Strain the mixture Strain the mixture through a fine sieve so that you have a smooth custard. Divide the mixture into three ramekins and cover them with aluminum foil.
Step 4: Steam the ramekins Put the ramekins in a wok or steamer and steam them over medium high heat for 15 minutes. The foil prevents the surface of the creme brulee from becoming overcooked.
Step 5: Let cool Remove the wok or steamer from the heat and let it sit for 10 minutes with the ramekins still inside. Then remove the ramekins and the foil and let the brulee cool completely.
Step 6: Caramelize the tops Cover the ramekins and put them in the refrigerator for an hour. When they’re cool, uncover them, sprinkle them with granulated sugar, and caramelize the sugar with a kitchen torch. Enjoy your creme brulee without ever having turned on an oven.
FACT: Creme Brulee first appeared in a French cookbook in 1691.

You Will Need

4 eggs
room temperature
2 tbsp. superfine sugar
7 oz. heavy or whipping cream
3 oz. milk
2 tsp. vanilla extract
Granulated sugar for caramelizing
Equipment:
Ramekins
Wok or steamer
Kitchen torch
Vanilla bean (optional)

How to Make Bacon Ice Cream

Howcast — Wed, 01 Dec 2010 12:45:45 +0000

Instructions

Step 1: Candy the bacon Preheat your oven to 400 degrees Fahrenheit and lay the bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down. Then sprinkle the light brown sugar evenly over the bacon.
TIP: You can reduce maple syrup down to a thick glaze and brush it on the bacon instead of using brown sugar.
Step 2: Bake the bacon Bake the bacon for 12 to 16 minutes. After six to eight minutes, flip the strips and drag them through the syrupy liquid that has collected on the baking sheet to coat them. Then continue baking until the bacon is dark brown.
Step 3: Chop the bacon Cool the strips on a wire rack, and then chop them into tiny pieces.
Step 4: Make the ice cream custard Make the ice cream custard by melting the butter in a saucepan, and stirring in the dark brown sugar and half of the half-and-half. Pour the rest of the half-and-half into a bowl and set the bowl in an ice bath with a mesh strainer over the top.
Step 5: Mix the yolks and sugar Stir the egg yolks together in a separate bowl, and gradually add the warm brown sugar mixture, whisking as you pour. Then pour the mixture back into the saucepan.
Step 6: Cook the mixture Cook the mixture over low to medium heat, stirring constantly and scraping the bottom of the pan with a spatula until the custard thickens enough to coat the spatula.
Step 7: Strain the custard Pour the custard through the strainer into the half-and-half, stirring until it’s cool. Add the rum and vanilla extract.
TIP: Try adding 1/4 teaspoon cinnamon along with the rum and vanilla.
Step 8: Make the ice cream Thoroughly chill the mixture, and then freeze it in your ice cream maker according to the manufacturer’s instructions. Add the bacon during the last moment of churning or stir it in when you remove the ice cream from the maker. Serve it in a bowl or in a cone and have breakfast for dessert.
FACT: The ice cream cone was first invented in 1904 and was debuted to the world at the St. Louis World’s Fair that year.

You Will Need

5 strips bacon
2 tsp. light brown sugar
3 tsp. salted butter
3/4 c. packed brown sugar
2 3/4 c. half-and-half
5 large egg yolks
2 tbsp. dark rum
1/4 tsp. vanilla extract
Equipment:
Silicone mat
Wire rack
Mesh strainer
Ice cream maker
Maple syrup (optional)
Cinnamon (optional)

How to Make Desserts Healthy & Sugar-Free

Howcast — Mon, 29 Nov 2010 14:15:42 +0000

Instructions

Step 1: Experiment with substitutes Experiment with baking breads and cakes using heat-stable sugar substitutes for baking healthy desserts. Use sugar-free syrups and low-calorie replacements in banana bread and muffins.
Step 2: Blend smoothies Blend chocolate smoothies or shakes without sugar, using avocado, nuts, and Chia seeds as thickening agents. Flavor it all with raw cacao, coconut milk, and chocolate.
TIP: Use dried, unsweetened fruit, such as raisins or diced dates, to add natural sweetness to everything.
Step 3: Replace the oil Replace half the oil in muffin or cake recipes with applesauce or pureed fruit to make them moist without using sugar.
Step 4: Use cinnamon, sweetener, and apple juice Surprise the family with an apple pie sweetened with cinnamon, sugar-free sweetener, and apple juice. Use the same sweeteners for cranberry streusel pie, or an apple pizza over reduced-fat cream cheese.
Step 5: Go natural Go natural and put together frozen fruit cups with fresh fruit, lemon juice, and sugar-free sweetener. Add pecans, which are low in oxidants and high in vitamin E, for a healthy balance.
TIP: Be creative and substitute low-fat ricotta cheese for whole-milk or plain Greek yogurt for sour cream in your recipes.
Step 6: Bake anything Bake a cheesecake, pineapple upside-down cake, banana cream pie, or rice pudding with measures of nutmeg, cinnamon, real fruit, and ginger, and use sugar free sweetener.
FACT: Sara Lee started in 1939 when Nathan Cummings bought the C.D. Kenny company, a wholesaler of sugar, coffee, and tea.

You Will Need

Heat-stable sugar substitutes
Sugar-free syrups
Avocado
nuts
Chia seeds
Raw cacao
coconut milk
chocolate
Applesauce or pureed fruit
Cinnamon
Sugar-free sweetener
Apple and lemon juices
Reduced-fat cream cheese
Fresh fruit
Pecans
Nutmeg
Ginger
Dried
unsweetened fruit (optional)
Low-fat ricotta cheese (optional)
Plain Greek yogurt (optional)

How to Make Ice Cream Filled Cupcakes

Howcast — Fri, 19 Nov 2010 15:01:47 +0000

Instructions

Step 1: Create cupcake shells Place cupcake liners individually on a baking sheet that fits in your freezer.
TIP: You can use silicone cupcake liners instead of foil and paper ones.
Step 2: Melt chocolate chips and create shell Melt the chocolate chips over low heat, stirring constantly to avoid burning. Paint the liquid chocolate on the liner with the pasty brush, and don’t skimp or your cupcake may crack. Put the chocolate shell in the freezer to set.
Step 3: Bake cupcakes Using a separate set of cupcake liners or a muffin pan, bake a batch of cupcakes according to your cake mix’s instructions. Allow them to cool completely.
Step 4: Remove and cut the cupcakes Take the cupcakes out of their liners. Cut each cupcake in half, so that the top and bottom are separated. Using a knife, cut a circle out of the middle of the top half of the cupcake.
Step 5: Assemble Take your chocolate cupcake shells and the ice cream out of the freezer. Allow the ice cream to soften while you place the cupcake bottom halves on the bottom of each chocolate shell. Add a small scoop of ice cream to each, and cover with the cupcake top halves. Return them to the freezer to set.
Step 6: Decorate and enjoy Let your kids or party guests join in the fun by having them decorate their own with a swirl of whipped cream, frosting, colored sugar, and sprinkles. Take the outside liner off, dig in with a spoon, and enjoy this new party favorite.
FACT: In 2009, the world’s largest cupcake weighed almost 151 pounds and had 15 pounds of fudge filling and 60 pounds of icing.

You Will Need

Chocolate chips
Cake mix
Ice cream
Cupcake decorations
Cupcake liners
Baking sheet
Pastry brush
Silicone cupcake liners (optional)

How to Make Chocolate Ice Cream

Howcast — Wed, 06 Oct 2010 15:15:46 +0000

Instructions

Step 1: Boil milk Add the milk, cream, and vanilla extract to a pot and bring it just to a boil. Cover the pot and remove it from heat.
Step 2: Chop chocolate Chop the chocolate into fine pieces and set it aside.
Step 3: Dissolve sugar Stir together 1/2 cup sugar with water in a pot until the sugar dissolves and the mixture boils and turns to a deep caramel-colored syrup.
TIP: Wash off any sugar crystals on the side of the pot by swirling the liquid around in the pot.
Step 4: Whisk in cream Whisk the warm cream mixture into the syrup over low heat until the liquid is smooth and any sugar crystals have dissolved.
Step 5: Beat yolks Beat the egg yolks with the salt and remaining 3 tablespoons sugar in a large bowl with an electric mixer at high speed. Continue beating the egg mixture until it increases three-fold in volume and thickens, about six to eight minutes with a hand mixer.
TIP: Start the mixer on low speed and work up to avoid splattering the counter top and your shirt with eggs.
Step 6: Mix eggs and syrup Add the hot syrup mixture to the yolks in a slow stream, whisking, then transfer the custard to a saucepan.
Step 7: Cook the cream Cook the creamy mixture over moderately low heat, stirring constantly, until the custard is slightly thickened.
TIP: Do not let the cream mixture boil, it may ruin the ice cream.
Step 8: Add chocolate Force the warm custard through a fine-mesh sieve into a bowl with the chopped chocolate and let it stand one minute. Then, whisk the mixture until it is smooth.
Step 9: Let cool Cool the custard to room temperature, stirring occasionally, for about 35 minutes.
Step 10: Freeze custard Freeze the custard in an ice cream maker, and put it in the freezer in a covered container to harden for at least 1 hour. Then, scoop, serve, and enjoy!
FACT: Ice cream soda was first served in both Chicago and Philadelphia in 1874.

You Will Need

1 c. whole milk
1 c. heavy cream
1/2 tsp. vanilla extract
7 oz. 70% cacao chocolate
finely chopped
1/2 c. plus 3 tbsp sugar
3 tbsp. water
6 large egg yolks
1/8 tsp. salt
Equipment:
Whisk
Electric mixer
Fine-mesh sieve
Ice-cream maker

How to Make Bread Pudding

Howcast — Tue, 14 Sep 2010 08:06:24 +0000

Instructions

Step 1: Break the bread Tear or cut the bread into bite-size pieces to get 9 to 10 cups of bread.
TIP: Use a light white bread like French or Italian, or an egg bread such as brioche or challah. Day-old bread is best.
Step 2: Fill the baking pan Lightly grease the baking dish and then add the bread pieces. Mix in the raisins, chocolate chips, or berries.
TIP: Use fresh raspberries, blackberries, or blueberries.
Step 3: Melt the butter Melt the butter and set it aside to cool.
Step 4: Make custard Beat the eggs and sugar with a whisk or mixer for 4 minutes, until they’re thick and light yellow. Add the vanilla and cinnamon, and then beat in the cooled butter, the milk and cream, and the rum or brandy.
Step 5: Add the custard to the bread Pour the custard over the bread. Make sure all of the bread pieces are submerged.
Step 6: Draw a hot bath Place the baking dish inside a large pan or roaster. Add hot water to the pan until it reaches halfway up the side of the baking dish.
Step 7: Bake Bake in a 350 degree oven for an hour. When a toothpick inserted in the center comes out clean, the pudding is done.
Step 8: Top and eat Let the pudding cool briefly before serving. Top it with ice cream or whipped cream, and enjoy.
FACT: There are about 160 species of yeast.

You Will Need

1 lb. white or egg bread (4 tbsp. unsalted butter
1 c. raisins
chocolate chips
or berries
4 large eggs
1 c. sugar
1u00bd tsp. vanilla extract
u00bd tsp. cinnamon
2 c. milk
2 c. light cream
2 tablespoons rum or brandy
Vanilla ice cream or whipped cream
9″ x 13″ baking dish
A whisk or mixer
A large pan or roaster

How to Make Blueberry Cobbler

Howcast — Wed, 01 Sep 2010 15:16:07 +0000

Instructions

Step 1: Prepare the oven and dish Preheat the oven to 375 degrees Fahrenheit and butter a shallow rectangular glass baking dish.
TIP: If you’re using frozen berries, thaw them in bowl to catch the juice. Separate the juice and reduce it to a syrup by simmering it for 10 minutes in a small saucepan.
Step 2: Bake the berries Mix 1/2 cup of sugar and the cornstarch, and then add the blueberries, and syrup if you are using frozen berries. Spoon the mixture into the baking dish, and bake for 25 minutes.
Step 3: Mix dry dough ingredients While the blueberries bake, whisk the flour, 1/4 cup sugar, baking powder, salt, and baking soda in a large bowl.
Step 4: Combine dough Combine the melted butter and buttermilk in a small bowl. Just before you take the berries out of the oven, combine all the ingredients with a spatula.
Step 5: Add crust Take the berries out of the oven and increase the temperature to 425. Pinch of 6 or 8 equal pieces of dough and dollop them on top of the hot berries. Sprinkle the dough with cinnamon and sugar.
Step 6: Bake Bake the cobbler for 15 to 20 minutes.
TIP: The cobbler is done when the filing is bubbling through the crust, and the crust looks golden brown.
Step 7: Cool and serve Cool for at least 20 minutes, and serve with ice cream.
FACT: Cobbler, which found its way into colonial American homes as an alternative to pies, was cooked in pots over an open fire.

You Will Need

6 c. blueberries
3/4 c. sugar
1 tbsp. cornstarch
1 1/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 stick of unsalted butter
melted
1/3 c. buttermilk
Cinnamon and sugar for topping
Vanilla ice cream

How to Make Irish Coffee Cupcakes

Howcast — Wed, 21 Jul 2010 11:32:17 +0000

Instructions

Step 1: Preheat oven to 325; prepare cupcake pan Preheat your oven to 325 degrees and place the cupcake liners in the cupcake pan.
Step 2: Combine cake and pudding mix Combine the cake and pudding mixes in a large mixing bowl.
Step 3: Mix in eggs, Irish cream, oil, and vanilla Mix the eggs, Irish cream, oil, and vanilla in the bowl with the dry ingredients and combine until the mixture is thick but smooth.
Step 4: Bake 20-25 minutes Pour the batter into the cupcake liners, filling each liner two-thirds full. Bake the cupcakes for 20 to 25 minutes, until a toothpick inserted into the middle of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool.
TIP: You can freeze unfrosted cupcakes for up to 3 months.
Step 5: Beat butter and add sugar Beat the butter in a large bowl using a hand held mixer. Gradually add the sugar and continue beating.
Step 6: Add milk and coffee Add the milk and coffee, and continue beating the frosting until it is stiff but spreadable.
Step 7: Frost cupcakes Place a dollop of frosting on the center of each cupcake, and spread it evenly from the center to the edges. Now put on a pot of coffee, invite some friends over, and enjoy your tasty treats.
FACT: About half of all American adults — nearly 107 million people — drink coffee daily, averaging three and a half cups per person every day.

You Will Need

Package super yellow cake mix
Package chocolate pudding mix
3 eggs
3/4 c. Irish cream
1/3 c. vegetable oil
1 tsp. vanilla
1/2 c. unsalted butter
softened
1 lb. powdered sugar
1 tbsp. milk
3 tbsp. strong coffee
Friends
Cupcake pan
Cupcake liners

How to Make Bacon Cupcakes

Howcast — Wed, 21 Jul 2010 11:15:46 +0000

Instructions

Step 1: Preheat oven; prepare muffin tin Preheat the oven to 325 degrees and place paper liners in the cupcake baking pan.
Step 2: Combine dry ingredients Whisk together the flour, baking powder, 1 teaspoon cinnamon, nutmeg, and salt in a large mixing bowl.
Step 3: Cream butter and sugars Combine one stick of butter, the brown sugar and the sugar in another large mixing bowl. Cream the ingredients with a mixer on low speed for 6 to 8 minutes, until the ingredients are well combined.
Step 4: Add vanilla and egg whites Add the vanilla and egg to the butter mixture and continue mixing. Scrape down the sides of the bowl frequently, and mix it until the mixture is light and fluffy.
Step 5: Add 1/3 flour mixture, syrup, and half-and-half Add a third of the flour mixture to the creamy mixture. Then add 1/8 cup maple syrup and 1/4 cup half-and-half and mix until it’s combined. Then add another third of the flour mixture, another 1/8 cup of syrup, and another 1/4 cup half-and-half, and mix again. Finally, add the remaining flour and mix until the ingredients are just combined.
Step 6: Fold in bacon; pour into muffin tin Fold 5 of the 6 chopped strips of bacon into the mixture and pour the batter into the muffin tins. Fill each cup three-quarters of the way to the top and bake for 40 minutes. Then allow the cupcakes to cool completely.
TIP: Use a toothpick or fork to test to see if the cupcakes are done. Insert one into the center of the cupcake. If it comes out clean, your cupcakes are ready.
Step 7: Mix remaining ingredients for frosting Mix the cream cheese and remaining two tablespoons butter in a large bowl on medium speed until the mixture is creamy. Then add confectioners’ sugar, 1/4 cup maple syrup, and a teaspoon cinnamon, and continue to beat until everything is combined.
Step 8: Frost cupcakes Use a spatula to spread the frosting evenly onto the cooled cupcakes. Sprinkle them with additional chopped bacon and serve immediately. Be sure to set one aside — you don’t want your friends to eat them all.
FACT: March 1st is National Pig Day in the United States. The celebration started in 1972 when two sisters decided that a day was needed to honor and give thanks to pigs.

You Will Need

1 1/2 c. flour
sifted
1 1/2 tsp. baking powder
2 tsp. cinnamon
1 tsp. grated nutmeg
1/2 tsp. salt
3/4 c. butter
1 c. sugar
1 1/2 tsp. vanilla extract
3 large eggs
Maple syrup
Half-and-half
6 strips cooked bacon
chopped
8 oz. cream cheese
2 c. sifted confectioners’ sugar
Toothpick (optional)

How to Make Panna Cotta

Howcast — Mon, 12 Jul 2010 15:01:47 +0000

Instructions

Step 1: Dissolve the gelatin Add the gelatin to the water in a small saucepan. Heat gently and stir until the gelatin is completely dissolved. Then remove from heat.
TIP: Use more gelatin to get a firmer panna cotta.
Step 2: Boil the cream Bring the cream, half and half, and sugar to a boil in a medium saucepan over medium-high heat. Stir constantly to prevent scorching.
Step 3: Add the vanilla and gelatin Remove from heat and add the vanilla extract and gelatin mixture. Stir to combine.
TIP: For richer flavor, split half a vanilla bean and scrape the seeds into the cream before heating.
Step 4: Pour into molds Pour the mixture into custard cups or ramekins.
Step 5: Chill Chill until set, at least six hours or overnight.
Step 6: Unmold Dip each mold into hot water for a few seconds to loosen, and then invert your panna cotta onto a plate.
Step 7: Serve Serve with fresh berries, fruit sauce, or chocolate sauce.
FACT: Most pills contain gelatin either as a binding agent or a coating.

You Will Need

1 envelope unflavored gelatin
2 tbsp. water
1 c. half and half
2 c. heavy cream
u2153 c. sugar
1u00bd tsp. vanilla extract
6 small custard cups or ramekins
Fresh berries or fruit sauce
Chocolate sauce
Additional gelatin (optional)
u00bd vanilla bean (optional)

How to Make Ice Cream

Howcast — Tue, 29 Jun 2010 13:16:15 +0000

Instructions

Step 1: Freeze maker’s canister Put your ice cream maker’s metal canister in the freezer overnight to make sure it’s as cold as possible. If your machine uses a pre-frozen liquid or gel, follow the manufacturer’s freezing instructions.
Step 2: Make ice cream mix Make ice cream mix by pouring a cup of the half and half into a saucepan and stirring in the sugar and salt with the wooden spoon.
Step 3: Add vanilla beans Cut the vanilla beans lengthwise and scrape the seeds into the saucepan. Then add the seed pod.
Step 4: Heat the mixture Heat the mixture over medium heat, stirring constantly, being careful not to let the mixture come to a boil. Stir the mixture until all of the sugar has been dissolved.
Step 5: Refrigerate the mixture Remove the saucepan from the heat and stir in the remaining half and half. Cover it and put it in your refrigerator until it’s well chilled.
TIP: The colder the mix is the better, so you may want to refrigerate it overnight.
Step 6: Fill canister Fill the frozen canister with rock salt and ice, insert it into the machine. Remove the seed pods from the chilled mix and pour it into the machine. Lower the mixing paddle, put the cover on the machine, and fasten the motor drive. Then start the machine, alternating layers of ice and salt according to your machine’s directions.
Step 7: Check progress Watch the progress of your ice cream, adding more ice and salt as necessary. When it’s done, put it in a cone, make a shake or a sundae, or put a scoop between two cookies for a delicious ice cream sandwich.
FACT: According to the International Dairy Foods Association, the United States ice cream industry generates more than $21 billion in annual sales.

You Will Need

1 qt. half and half
1 c. granulated sugar
Pinch of salt
2 vanilla beans
Ice cream maker
Wooden spoon
Rock salt
Ice

How to Make Rice Krispie Treats

Howcast — Fri, 04 Jun 2010 14:02:23 +0000

Instructions

Step 1: Melt butter and marshmallows Melt the butter in a large saucepan over low heat or in the microwave. Then add the marshmallows and stir until the marshmallows are completely melted. Remove the pan from the heat.
Step 2: Stir in cereal Use the rubber spatula to stir the Rice Krispies cereal into the marshmallow mixture. Stir until the cereal is well coated.
TIP: You can use miniature marshmallows or a 7-ounce jar of marshmallow creme instead of regular-sized marshmallows.
Step 3: Coat baking dish with cooking spray Completely coat the inside of the baking dish with cooking spray.
Step 4: Press cereal mixture into dish Pour the cereal mixture into the prepared baking dish. Cover the mixture with a sheet of wax paper and use your hands or the spatula to press the mixture until it is spread evenly over the bottom of the baking dish.
TIP: Try melted chocolate chips and peanut butter instead of butter with the marshmallows to make chocolate and peanut flavored treats.
Step 5: Cool and cut into 2-inch squares Allow the mixture to cool completely and cut the treats into 2-inch squares.
Step 6: Serve immediately or freeze Serve the treats immediately or freeze them for up to six weeks in an airtight container. Allow the frozen treats to sit at room temperature for 15 minutes before serving. Then dig in and enjoy.
FACT: Mildred Day invented Rice Krispies treats in the 1930s for a fundraiser for the Camp Fire Girls. Soon after, Kellogg’s began printing her recipe on their cereal boxes.

You Will Need

3 tbsp. butter
10-oz. package marshmallows
6 c. Rice Krispies cereal
Cooking spray
Rubber spatula
Wax paper
13 x 9 x 2-in. baking dish
Airtight container
4 c. miniature marshmallows (optional)
7-oz. jar marshmallow creme (optional)
2 c. chocolate chips (optional)
2/3 c. peanut butter (optional)

How to Make Watermelon Sorbet

Howcast — Mon, 24 May 2010 16:01:56 +0000

Instructions

Step 1: Cut watermelon Cut a ripe watermelon into bite-sized pieces and remove the seeds.
Step 2: Puree Puree the watermelon in the food processor.
Step 3: Cook with sugar Cook 1 cup of the puree with the sugar in a saucepan, over medium heat, until the sugar has dissolved.
TIP: Add the sugar gradually and taste it to judge when the mixture is sweet enough.
Step 4: Mix the remaining ingredients Mix the rest of the watermelon puree, the lemon juice, and the rum into the sugar and watermelon mixture.
TIP: Adding alcohol to the sorbet mixture keeps the sorbet from freezing solid and will allow you to serve it easily.
Step 5: Cover and cool Cover the saucepan and place the mixture in the refrigerator until it is cold.
Step 6: Freeze Freeze the watermelon mixture in the ice cream maker.
Step 7: Let firm up and serve Allow the mixture to freeze until firm, not hard — for at least 2 hours. When it is ready, scoop the sorbet into dessert bowls and enjoy with toppings or all by itself.
FACT: The home ice cream freezer was invented by Nancy Johnson of Philadelphia in 1843.

You Will Need

3u00bd-4 lb. watermelon
1 c. sugar
u00bc c. lemon juice
2 tbsp. rum
Food processor or blender
Ice cream maker
Dessert bowls
Toppings

How to Make Pate a Choux

Howcast — Tue, 18 May 2010 14:15:51 +0000

Instructions

Step 1: Preheat oven Preheat the oven to 425 degrees Fahrenheit. In a large saucepan, boil the water, butter, salt, and sugar together. Then, add the flour, and remove the mixture from the stove.
Step 2: Mix Work the mixture together and put it back on the stove on medium heat. Continue stirring until all the flour is fully blended in. Transfer the mixture into a bowl, and leave it to cool for about four minutes.
Step 3: Add eggs While stirring, add the eggs and egg whites, one at a time, making sure the each egg is completely mixed in before adding the next one.
Step 4: Put the mixture into piping bag Once all the eggs have been added and the mixture is smooth, put the dough into piping bag.
Step 5: Line the sheet pan Line the sheet pan with parchment paper.
TIP: To keep the parchment from sliding around, squeeze dots of pastry into the corners of the sheet pan and lay parchment paper on top.
Step 6: Pipe Pipe the dough onto the parchment paper in golf-ball-size mounds, 2 inches apart, with a squiggle on top (like a large chocolate kiss).
TIP: Cradle the body of the filled pastry bag in one hand, and use your other hand to guide the bag and squeeze the dough out.
Step 7: Bake Put the tray in the oven for 10 minutes. Turn the oven down to 350 degrees and bake for 10 more minutes, or until the puffs are golden brown. If you like, pierce each puff and fill with your choice of yumminess: ice cream, whipped cream, or pastry cream!
FACT: Pate a choux means “cabbage pastry” in French. It’s called that because once cooked, the puffs resemble heads of cabbage.

You Will Need

1 c. water
3/4 stick butter
1/4 tsp. salt
1 tbsp. sugar
1 1/4 c. flour
4 large eggs
2 egg whites
Parchment paper
11 x 17 sheet pan
Piping bag with 1/2″ tip
Filling (optional)

How to Make Whipped Cream

Howcast — Wed, 21 Apr 2010 11:55:59 +0000

Instructions

Step 1: Chill the cream, whisk, and place in bowl Place the heavy cream in the back of your refrigerator prior to using to be sure that it is well chilled. Place the whisk and bowl in your freezer for 15 minutes.
Step 2: Beat cream until soft peaks form Remove the whisk and bowl from the freezer and the cream from the fridge. Pour the cream into the bowl, and beat it with the whisk until soft peaks start to form.
TIP: Use an electric mixer instead of a whisk, but don’t overbeat the cream or it will turn buttery.
Step 3: Add sugar Use a fine mesh sieve to sprinkle the sugar over the top of the cream.
TIP: Make flavored whipped cream by adding 1 tablespoon of your favorite extract along with the sugar.
Step 4: Beat until soft peaks reappear Use the whisk to beat the mixture until soft peaks reappear.
Step 5: Serve immediately or refrigerate for 2 hours Serve immediately over your favorite dessert or warm drink. Or cover the bowl with plastic wrap and refrigerate the whipped cream for up to 2 hours.
FACT: In 2009, 271 people joined together in New York City to set a world record for the largest custard pie fight, tossing over 1,500 pies.

You Will Need

1 c. heavy cream
2 tbsp. granulated sugar
Whisk
Fine mesh sieve
Plastic wrap
Electric mixer (optional)
1 tbsp. flavored extract (optional)

How to Make Baked Alaska

Howcast — Wed, 14 Apr 2010 09:31:23 +0000

Instructions

Step 1: Line the bowl with plastic Line the large bowl with plastic wrap, allowing some overhang.
Step 2: Fill with ice cream Fill the bowl with the sorbet and ice cream of your choice.
TIP: To soften the ice cream, beat it for a few moments with the electric mixer.
Step 3: Add crumbs Sprinkle chocolate wafer crumbs generously over the ice cream and sorbet mixture.
Step 4: Add pound cake Slice the pound cake into small pieces and completely cover the ice cream. Then cover the bowl with plastic wrap and freeze it for at least 3 hours.
Step 5: Make the meringue Make the meringue by whipping the egg whites with the electric mixer, creating soft peaks. Then slowly beat in the sugar and vanilla.
Step 6: Overturn the cake Remove the plastic from the bowl and overturn it into a baking pan.
Step 7: Spread the meringue Spread the meringue over the cake and freeze it for at least 1 hour.
TIP: You can prepare and freeze the cake up to 2 days in advance.
Step 8: Bake the cake Preheat your oven to 500 degrees and bake the cake for 5 minutes, or until the meringue is golden, and serve.
FACT: President Eisenhower proclaimed Alaska to be the 49th U.S. state on January 3, 1959.

You Will Need

1 qt. fruit sorbet
1 qt. ice cream
1 c. chocolate wafers
Pound cake
6 egg whites
u00bd tsp. vanilla
u00be c. sugar
Large bowl
Plastic wrap
Electric mixer
Baking pan

How to Make Tiramisu

Howcast — Thu, 08 Apr 2010 15:15:58 +0000

Instructions

: Raw egg carries a risk of salmonella infection. Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.
Step 1: Beat eggs and sugar for 5 minutes Combine the egg yolks and sugar in the mixing bowl and beat for 5 minutes with the electric mixer using a whisk attachment.
Step 2: Add cheese and beat until smooth Add the mascarpone to the egg mixture and beat on medium speed until the mixture is smooth.
Step 3: Add 1 tbsp. espresso and mix Add 1 tablespoon of strong, cool espresso to the mixture. Use a rubber spatula to fold the espresso into the cheese and egg mixture until they are well combined.
TIP: Make espresso using a drip coffee maker. Use ⅓ cup of ground espresso, and add enough water for 4 cups of coffee.
Step 4: Combine remaining espresso and rum in bowl Combine the remaining espresso and the rum in the medium bowl.
TIP: Enhance the espresso flavor by using a coffee liqueur in place of the rum. Or add a fruity flavor by using an orange flavored liqueur.
Step 5: Dip ladyfingers in espresso mix and line baking dish Dip a ladyfinger in the espresso and rum for five seconds, being sure to wet it on both sides, and place the ladyfinger in the bottom of the baking dish. Continue with half of the remaining ladyfingers.
TIP: Completely line the bottom of the baking dish. Break the lady fingers apart if needed.
Step 6: Spread half of cheese mixture over ladyfingers Use the spatula to spread half of the mascarpone cheese mixture over the top of the ladyfingers.
Step 7: Complete a second layer of lady fingers and mascarpone Top the mascarpone with another layer of espresso and rum-soaked ladyfingers. Finish by spreading the remaining mascarpone mixture across the top.
Step 8: Refrigerate and garnish with chocolate Cover the dish with plastic wrap and refrigerate for at least 2 hours. Then remove the wrap and sprinkle the chocolate shavings over the top of your tiramisu.
FACT: According to legend, coffee beans were discovered by an Ethiopian shepherd who noticed his goats dancing around while eating the small red berries that contained the beans.

You Will Need

6 egg yolks
3 tbsp. sugar
1 lb. mascarpone cheese
1u00bd c. strong espresso
2 tsp. dark rum
24 Italian ladyfingers
u00bd c. bittersweet chocolate shavings
Large mixing bowl
Electric mixer
Whisk attachment
13″ x 9″ baking dish
Plastic wrap
Drip coffee maker (optional)
2 tsp. coffee liqueur (optional)
2 tsp. orange liqueur (optional)

How to Make a Chocolate Soufflé

Howcast — Sun, 14 Mar 2010 10:15:55 +0000

Instructions

Step 1: Preheat the oven Preheat your oven to 375 degrees with the rack positioned in the center.
Step 2: Spray ramekins Spray the ramekins with cooking spray and dust them each with 1½ teaspoons of granulated sugar. Then place them on a rimmed baking sheet and set aside.
TIP: Dusting the ramekins with sugar will give the souffles a surface to adhere to while they rise.
Step 3: Microwave chocolate Put the chocolate in the microwave-safe bowl. Set the microwave to medium and cook the chocolate, stirring every 20 minutes until it is melted.
Step 4: Whisk ingredients Whisk the cream and egg yolk together in a mixing bowl. Gradually whisk in the chocolate until smooth. Then whisk in the cinnamon and flour.
Step 5: Mix egg whites Use the hand mixer to beat the egg whites and salt in the other mixing bowl. Mix on high speed until soft peaks form, and then add the remaining sugar in four additions, until a stiff peak forms.
Step 6: Fold in egg Fold half the beaten egg whites into the chocolate, using a spatula. Then fold in the remaining egg whites.
Step 7: Pour batter Pour the batter into each ramekin, filling them to just below the rims. Place them in the oven for 18 to 22 minutes, until set.
Step 8: Dust with sugar Remove the ramekins from the oven, quickly dust with confectioners’ sugar, and serve.
FACT: Brown eggs are more expensive than white eggs because the breed of hens that lay them is larger and requires more food.

You Will Need

Cooking spray
3 tbsp. granulated sugar
divided
2u00bd oz. semisweet or bittersweet chocolate
Large egg
separated
1 tbsp. heavy cream
1 tsp. all-purpose flour
1/8 tsp. ground cinnamon
2 large egg whites
1/8 tsp. salt
Confectioners’ sugar for dusting
2 10 oz. ramekins
Baking sheet
A hand mixer

How to Make Fried Ice Cream

Howcast — Sat, 13 Mar 2010 11:31:32 +0000

Instructions

Step 1: Line baking sheet Line a baking sheet with parchment paper.
Step 2: Scoop ice cream onto baking sheet; freeze Scoop eight balls of vanilla ice cream onto the lined baking sheet and put it in the freezer for an hour, until the ice cream is solid.
Step 3: Whip eggs in one bowl Whip the egg whites in a medium bowl until they are foamy. Put the crushed cereal in another bowl.
TIP: Use cookie crumbs, coconut flakes, or chopped walnuts instead of or in addition the cereals.
Step 4: Roll ice cream Remove the ice cream from the freezer and roll each ball in the egg whites, then in the cereal, and then place them back on the baking sheet.
TIP: Make your fried ice cream extra crispy by dipping each ice cream ball in the eggs and cereal a second time.
Step 5: Freeze the coated ice cream balls Return the baking sheet to the freezer for at least three more hours, until the balls are frozen.
Step 6: Heat oil to 375 degrees Add 4 inches vegetable oil to a Dutch oven or large pot and heat it to 375 degrees.
TIP: Add ¼ teaspoon of salt to the oil just before frying to keep it from splattering.
Step 7: Fry the ice cream and garnish Fry the frozen ice cream balls until they’re golden brown, about 1 minute. Then place them in dessert dishes and garnish them with cinnamon, honey, whipped cream, chocolate sauce, and a cherry.
FACT: The Roman emperor Nero often served sweetened snow as a dessert during his lavish feasts.

You Will Need

1 qt. vanilla ice cream
3 egg whites
3 c. crushed cereal
Vegetable oil
A baking sheet
Parchment paper
An ice cream scoop
Dessert dishes
3 c. cookie crumbs (optional)
3 c. sweetened coconut flakes (optional)
3 c. chopped walnuts (optional)
u00bc tsp. salt (optional)
Cinnamon (optional)
Honey (optional)
Whipped cream (optional)
Chocolate sauce (optional)
Cherries (optional)

How to Make Homemade Doughnuts

Howcast — Mon, 01 Mar 2010 16:15:45 +0000

Instructions

Step 1: Proof the yeast Proof the yeast by soaking it in 1 cup warm water for 10 minutes. Then add 1 cup all-purpose flour and set aside.
Step 2: Combine butter and sugar Combine the butter and sugar in the mixing bowl and cream them together. Slowly add the eggs, one at a time.
Step 3: Combine vanilla, salt, bread flour Combine the vanilla, salt, and bread flour and add it to the butter, sugar, and egg mixture a little at a time until they’re fully incorporated.
Step 4: Add the yeast mixture Stir in the yeast mixture and let everything sit for 1 to 2 hours.
Step 5: Roll out the dough Roll out the dough to a thickness of ½-inch on a floured surface to prevent sticking. Cut out doughnuts using a doughnut cutter.
TIP: Use holiday cookie cutters to create fun-shaped doughnuts for any occasion.
Step 6: Fry the doughnuts Fry the doughnuts in a deep fryer or cast iron skillet filled with oil heated to 370 degrees Fahrenheit. Fry in small batches, until they’re golden brown on both sides.
TIP: Use wood skewers to gently flip doughnuts after 3 to 4 minutes per side.
Step 7: Cool and decorate Cool the doughnuts on a cooling rack and then decorate them or chow them plain.
FACT: The 1,500-calorie “Luther Burger” was created in Decatur, Georgia and uses two glazed doughnuts instead of a bun.

You Will Need

2 tbsp. dry yeast
1 c. all-purpose flour
1u00bc c. butter
2/3 c. sugar
3 eggs
1 tsp. vanilla extract
1 tsp. salt
3u00bd c. bread flour
Frying oil
A doughnut cutter
A deep fryer or a cast iron skillet
A food thermometer
A cooling rack
Cookie cutters (optional)
Wood skewers (optional)

How to Make a Fruit Tart

Howcast — Mon, 01 Mar 2010 13:01:41 +0000

Instructions

Step 1: Make crust Mix the flour, salt, shortening, and butter in the food processor for 2 seconds to form fine crumbs. Add the ice water and process for 2 more seconds. Remove the dough, shape it into a ball, and wrap it in plastic wrap. Refrigerate for 30 minutes.
TIP: You can also use your own favorite piecrust recipe or buy a pre-made, 9-inch piecrust.
Step 2: Roll Preheat your oven to 425 degrees. Roll the dough to an 11-inch round and ease it into the tart pan. Fold the overhang in and press it against the side of the tart pan to form a rim above the pan edge. Line the shell with foil and fill it with dry beans or uncooked rice to weigh it down.
TIP: If you’re chilling the pastry overnight, let it stand at room temperature for 30 minutes before rolling.
Step 3: Bake Bake the crust for 15 minutes, remove the foil and weights, and bake for 7 to 12 minutes longer, until golden. Then let it cool completely on the rack.
Step 4: Start pastry cream Heat the milk in your saucepan over medium-high heat to boiling. Whisk the egg yolks with the sugar in a medium bowl until smooth. Whisk in the cornstarch and then slowly whisk the hot milk into the yolk mixture.
Step 5: Cook cream Return the milk and yolk mixture to the saucepan, whisking constantly, until it’s thick and boiling. Reduce the heat to low, still whisking, for 2 minutes. Then remove it from the heat and stir in the liqueur and vanilla.
Step 6: Chill Pour the pastry cream into a clean bowl and lay a sheet of plastic wrap over the surface to prevent skin from forming. Chill at least 2 hours until it’s cold.
Step 7: Assemble Remove the side of the tart pan. Whisk the pastry cream until smooth, and spread it in the shell. Arrange your berries on top and dab it with heated apricot jam. Finish with a light dusting of confectioners sugar and serve within 1 day.
FACT: The classic tarte tatin was named after the Tatin sisters, French innkeepers, who forgot the crust before they put in the apples and started baking. They decided to put the crust on top and serve the tart upside down.

You Will Need

1 c. all-purpose flour
u00bc tsp. salt
1 tbsp. shortening
6 tbsp. cold butter
cut into 1- inch cubes
2 tbsp. ice water
Dry beans or uncooked rice
1 c. milk
2 large egg yolks
u2153 c. granulated sugar
2 tbsp. cornstarch
2 tsp. orange liqueur
1 tsp. vanilla extract
3 c. assorted berries
Apricot jam
Confectioners sugar
A food processor with blade attachment
A 9-inch tart pan with removable bottom
A cooling rack
A pre-made piecrust (optional)

How to Make Banana Pudding

Howcast — Tue, 23 Feb 2010 11:01:40 +0000

Instructions

Step 1: Simmer water and mix ingredients Simmer 2 inches of water in a large pot. In a heatproof bowl, mix together the milk, sugar, cornstarch, egg yolks, and the salt.
Step 2: Cook Place the bowl in the simmering water. Cook until the mixture is thick, about 10 minutes, stirring constantly.
Step 3: Cut banana Cut the bananas into thin slices with the paring knife, and then place them into a casserole dish. Pour the hot pudding mixture over the bananas.
TIP: Cover the bananas completely to prevent discoloration.
Step 4: Refrigerate Cover the pudding with plastic wrap and then place it in the refrigerator until it sets – at least 1 hour.
Step 5: Serve Serve the pudding with crumbled cookies and a dollop of whipped cream.
FACT: Bananas contain about 74 percent water.

You Will Need

Water
2 c. skim milk
u2153 c. sugar
3 tbsp. cornstarch
3 large egg yolks
Pinch of salt
4 medium-ripe bananas
12 shortbread or vanilla-flavored cookies
crumbled
Whipped cream