Anthony's Burnt Cream (Crème Brûlée)

(It looks a little burnt in the picture but it wasn't at all)



4 egg yolks
1 tsp. pure vanilla extract
1/2 C sugar
1 1/2 C whipping cream



SUGAR TOPPING:


2 tablespoons sugar
2 tablespoons packed brown sugar


Beat egg yolks with sugar until light. Add vanilla. Slowly stir in cream (do not whisk). Strain mixture and pour into ramekins or custard cups. Place ramekins in a 9x13 dish, put in oven and then add water to the dish (water bath). Bake for 50 minutes at 325 degrees or until set. Let cool 5 minutes and refrigerate for at least 4 hours.

To finish....cover top of each burnt cream evenly (AND VERY THIN) with the sugar topping (mixed well) and broil until caramel crisp top forms. Put back in fridge.

*** A couple of notes.
-In the picture my ramekins are 7 oz. dishes. I cooked it for 2 hours and 5 minutes. It was perfect.
-recipe makes 4 - 7oz. ramekins
-You want to place the pan with the ramekins in the oven BEFORE you add the water otherwise it's a mess trying to transfer to the oven.
-If you put too much of the sugar topping on it will burn or harden and not crisp up evenly which = disaster!
-Watch it VERY closely while it's under the broiler. It goes REALLY fast. RECOMMENDATION: It works a lot better if you have a small torch or want to buy one. The broiler is the next best thing.

Eggnog Pumpkin Pie

I've never made it, but my sister loves it, and I'd like to try it soon!!!


1 can (15oz) solid-pack pumpkin
1 ¼ cups eggnog
2/3 cup sugar
3 eggs
1 ½ tsp pumpkin pie spice
¼ tsp salt
1 unbaked pastry shell (9 inches)

In a large bowl, combine the pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt.
Pour into pastry shell.
Bake at 375º for 60-65 minutes or until a knife inserted near the center comes out clean.
Cool on a wire rack. Refrigerate until serving.

Raspberry Pie

Makes 2 pies
Crust 18 graham crackers
1/4 cup sugar
3 Tbsp melted butter (for each crust)

Mix and pour into pie pans- add butter and press spoon to sides and bottoms.

Blend:
8 oz cream cheese
1 tsp vanilla
2 cup powdered sugar

Blend and distribute evenly over crusts.

In saucepan mix and boil until thick
1 cup water
1 cup sugar
4 Tbsp corn starch
½ cup raspberry jello powder
Set aside to cool a little; when cool distribute evenly over cream cheese mixture. Top jello mixture with fresh or (thawed) frozen raspberries. (Fresh rasp. 1 ½ - 2 baskets per pie for fruity pie )

Caramel Marshmallow Treats

1 pkg Kraft caramels
2 cubes butter
1 can sweetened condensed milk
1 pkg large marshmallows
1 box rice krispies

Melt first three ingredients in a double broiler. Dip large marshmallows in caramel and then roll in rice krispies.

Blue Ribbon Chocolate Chip Cookies

2 ½ cups all-purpose flour
½ tsp baking soda
1/4 tsp salt
1 packed cup dark brown sugar
½ cup granulated sugar
1 cup salted butter, softened
2 large eggs
2 tsp vanilla extract
12 oz semi-sweet chocolate chips (I always use the large Milk Chocolate Chips)

Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, and salt. Mix well with wire whisk. Set aside. In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not over mix. Add the flour mixture and chocolate chips, and blend at low speed until just barely mixed. Do not over mix. Drop the dough by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. Bake for 18-22 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.