Other Deserts

[Alyssa]

Triple Chocolate Brownies



Ingredients:

6 ounces fine-quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup unsalted butter
1 1/2 cups sugar
2 teaspoons vanilla
4 large eggs
1 teaspoon salt
1 cup all-purpose flour
1 cup semisweet chocolate chips

Preparation:

Preheat oven to 350.

In a metal bowl set over a pan of barely simmering water melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth, remove the bowl from the heat, and let the mixture cool until it is lukewarm. Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring well after each addition. Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips. Pour the batter into a well-buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the mixture in the middle of a preheated 350°F oven for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Let the mixture cool completely in the pan on a rack and cut it into 24 bars.

[Bach]

Espresso prunes


Ingredients
• 2 tbsp ground espresso coffee
• 300g/10½oz sugar
• 2 tbsp brandy
• 450g/1lb large prunes, dried and pitted

Preparation method
1. Dissolve the coffee in 125ml/4fl oz boiling water, then strain.
2. Add the sugar, brandy and 500ml/17fl oz water and bring to the boil, stirring.
3. Add the prunes, bring to the boil and cook at quite a fast simmer for 30-45 minutes until the liquid is thick and syrupy.
Serve.

I serve them with a mixture of thickly whipped cream added to natural yoghurt, sprinkled with dark brown sugar. Leave the sugar to melt and then swirl through the cream/yoghurt mixture. The sugar gives it a caramel taste.

[Bach]

Mincemeat streusel

Makes 16 slices. Serve warm with cream or brandy butter. To save even more time, you can prepare the Streusel up to 2 weeks in advance and freeze.

Ingredients

For the pastry
•175g (6oz) plain white flour
•11⁄2 tablespoons icing sugar, sifted
•100g (4oz) butter
•a little cold water
•or 500g (1lb) bought sweet shortcrust pastry

For the filling
•about 500g (1lb 2oz) mincemeat (2 jars)

For the topping
•75g (3oz) butter
•75g(3oz) self-raising white flour
•40g (11⁄2 oz) semolina
•40g (11⁄2 oz) caster sugar

Instructions
1.Pre-heat the oven to 200ºC/400ºF/Gas 6.
2.You'll need a 12" x 9" (30cm x 23cm) tin

For the pastry
1.Measure the flour and icing sugar into a mixing bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Add sufficient water to mix to a firm dough - if you prefer this can be made in a processor.

2.Roll out the pastry to a rectangle slightly larger than the tin, then line the base and sides of the tin with pastry. Trim level with the top edges of the tin and patch any gaps if necessary. Spread the mincemeat evenly over the pastry base.

For the topping
1.Pour the flour, semolina and caster sugar into a mixing bowl. Melt the butter, allow to cool slightly, pour onto the dry ingredients and mix together to form a dough. (If you have time, chill for 30 minutes, as this will make it easier to grate). Grate the dough using a coarse grater and spread evenly over the mincemeat.

2.Bake in pre-heated oven for about 20-25 mins until golden brown.