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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - December 28, 2007

Show-Off Desserts
by Alice Osborne

Add a touch of “show-biz” to the dessert course and your reputation as a holiday hostess is sure to soar. Here are some recipes to dazzle the eyes and please the palate, “WOW!” ideas for your New Year’s Day dinner. Here's everyone’s favorite (unless you’re from another planet): CHOCOLATE!

Show-Stopper Chocolate Souffle

½ C sugar
2 tbsp cornstarch
1 C milk
2 sq. (1 oz. each) unsweetened chocolate
3 egg yolks
2 Tbsp butter, softened
1 tsp vanilla
4 egg whites
½ tsp salt
¼ tsp cream of tartar

Blend sugar and cornstarch in small saucepan. Gradually stir in milk; add chocolate. Cook over medium heat, stirring constantly, until chocolate is melted and mixture thickens and boils. Boil and stir 1 min. Remove from heat.

In small mixer bowl, beat egg yolks until very thick and lemon colored. Gradually beat in chocolate mixture. Stir in butter and vanilla. Cool to room temperature.

Heat oven to 350º. Butter and sugar a 6-cup soufflé dish. Make 4” band of triple thickness aluminum foil 2” longer than circumference of dish; butter one side and sprinkle with sugar. Extend depth of dish by securing foil band, buttered side in, around top of dish. (A buttered and sugared 2-qt. casserole can be used instead of soufflé dish and foil band.)

In large mixer bowl, beat egg whites, salt and cream of tartar just until stiff peaks form. Stir about ¼ of egg whites into chocolate mixture. Gently fold in remaining whites. Carefully pour into dish.

Bake 50 min. or until knife inserted halfway between center and edge comes out clean. Serve immediately. Carefully (and quickly) remove foil band and divide soufflé into sections with 2 forks. Adding a dollop of sweetened whipped cream wouldn’t hurt a thing, by the way. Serves 6.

  Download this recipe.

Chocolate Meringue Torte

Meringue Shell (below)
2/3 C sugar
2 Tbsp cornstarch
1/8 tsp salt
3 egg yolks, slightly beaten
1½ C milk
2 oz. unsweetened chocolate
1 tsp vanilla
1 C chilled whipping cream
¼ C powdered sugar

Bake Meringue Shell. Blend granulated sugar, cornstarch and salt in medium saucepan. Combine egg yolks and milk; gradually stir into sugar mixture. Add chocolate. Cook over medium heat, stirring constantly, until chocolate is melted and mixture thickens and boils. Boil and stir 1 min. Remove from heat and stir in vanilla.

Cool to room temperature; chill 1 hr. Spoon into shell. Chill 12 hrs. or until firm.

In chilled bowl, beat cream and powdered sugar until stiff; spread on filling. Serves 8-10.

Meringue Shell

Heat oven to 275º. Cover baking sheet with heavy brown paper. Beat 3 egg whites (1/3 to ½ C) and ¼ tsp cream of tartar until foamy. Beat in ¾ C sugar, 1 Tbsp at a time; continue beating until stiff and glossy (don’t overbeat). On brown paper, shape meringue into 9” circle, building up the sides.

Bake 1½ hr. Turn off oven; leave meringue in oven with door closed 1 hr. Remove from oven; finish cooling away from draft.

Note: Individual meringue shells make elegant bases for a filling of ice cream, fruit or custard. Follow directions above except—drop meringues by 1/3 cupfuls; shape into small circles, building up sides. Bake only 1 hr; leave in oven 1½ hr.

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