Christmas is generally my favorite time to cook up a storm, but this
year fate is tossing is tossing us some hefty curve balls. My DH is
laid up with a major infection in his leg that isn't responding well
to antibiotics & may land him in the hospital tomorrow. My MIL, who
is in the final stages of Altzheimer's, has taken a turn and is dying
in CA. We're terribly concerned about her and his 90 yr old Dad who is
quite frail. As soon as DH's able to travel safely DH he'll be heading
south.

Needless to say, all of our Christmas plans have been back burnered
and for the last week I've been dancing as fast as I can just trying
to take care of DH & our herd of special needs cats.

I have one holiday event scheduled for next week that I would just
hate to miss - a very special yearly buffet luncheon where I'm
committed to provide some of the food. I'm down for quiche - I'm
doing an easy leek & goat cheese recipe in a pre-made pie shell, but
for the life of me I can't come up with an easy but elegant dessert.

Recipes are traditionally made available to the attendees and they all
expect something special - so I can't just hit the bakery or toss
together something from a box.

My poor addled brain is plum out of ideas - hoping one of you bakers
will share an easy, tried and true, "from scratch" fancy dessert
recipe.

Thanks,
Nancy T

ntantiques wrote:
> Christmas is generally my favorite time to cook up a storm, but this
> year fate is tossing is tossing us some hefty curve balls. My DH is
> laid up with a major infection in his leg that isn't responding well
> to antibiotics & may land him in the hospital tomorrow. My MIL, who
> is in the final stages of Altzheimer's, has taken a turn and is dying
> in CA. We're terribly concerned about her and his 90 yr old Dad who is
> quite frail. As soon as DH's able to travel safely DH he'll be heading
> south.
>
> Needless to say, all of our Christmas plans have been back burnered
> and for the last week I've been dancing as fast as I can just trying
> to take care of DH & our herd of special needs cats.
>
> I have one holiday event scheduled for next week that I would just
> hate to miss - a very special yearly buffet luncheon where I'm
> committed to provide some of the food. I'm down for quiche - I'm
> doing an easy leek & goat cheese recipe in a pre-made pie shell, but
> for the life of me I can't come up with an easy but elegant dessert.
>
> Recipes are traditionally made available to the attendees and they all
> expect something special - so I can't just hit the bakery or toss
> together something from a box.
>
> My poor addled brain is plum out of ideas - hoping one of you bakers
> will share an easy, tried and true, "from scratch" fancy dessert
> recipe.
>
> Thanks,
> Nancy T

I don't know how fancy, but it is seasonal and darn easy. Janet
Pecan Pie Bars

CRUST:
No Stick cooking spray

2 cups flour

1/2 cup (1 stick) cold margarine or butter, cut into pieces

1/3 cup sugar

1/4 teaspoon salt


FILLING:
2 eggs

3/4 cup Karo light or dark corn syrup

3/4 cup sugar

2 tablespoons margarine or butter, melted

1 teaspoon vanilla

1 1/4 cups coarsely chopped pecans



1. Preheat oven to 350°F. Spray 13 x 9 x 2-inch baking pan with
cooking spray or line with foil; spray foil (I also put a sheet of
parchment paper in the pan the the edges hanging over. That way I can lift
the entire contents out and cut into decent pieces.)

2. FOR CRUST: In large bowl with mixer at medium speed beat flour,
margarine, sugar and salt until mixture resembles coarse crumbs. Press
firmly into bottom and 1/4 inch up sides of prepared pan.

3. Bake 15 minutes or until golden brown.

4. FOR FILLING: In large bowl beat eggs, corn syrup, sugar, margarine
and vanilla until well blended. Stir in pecans. Pour over hot crust; spread
evenly.

5. Bake 20 minutes or until filling is firm around edges and slightly
firm in center. Cool on wire rack. Cut into 2 x 1-1/2-inch bars.

On Sun, 7 Dec 2008 10:42:54 -0800 (PST), ntantiques
> wrote:

>My poor addled brain is plum out of ideas - hoping one of you bakers
>will share an easy, tried and true, "from scratch" fancy dessert
>recipe.

Is trifle considered fancy? It looks very attractive in a nice
serving bowl. You can make each of the layers in advance, making the
production easier on you. I probably would buy some good
gingerbread or pound cake for the cake layer, but you certainly can do
it from scratch.

Tara

On Sun, 7 Dec 2008 10:42:54 -0800 (PST), ntantiques
> wrote:

> Christmas is generally my favorite time to cook up a storm, but this
>year fate is tossing is tossing us some hefty curve balls. My DH is
>laid up with a major infection in his leg that isn't responding well
>to antibiotics & may land him in the hospital tomorrow. My MIL, who
>is in the final stages of Altzheimer's, has taken a turn and is dying
>in CA. We're terribly concerned about her and his 90 yr old Dad who is
>quite frail. As soon as DH's able to travel safely DH he'll be heading
>south.
>
>Needless to say, all of our Christmas plans have been back burnered
>and for the last week I've been dancing as fast as I can just trying
>to take care of DH & our herd of special needs cats.
>
>I have one holiday event scheduled for next week that I would just
>hate to miss - a very special yearly buffet luncheon where I'm
>committed to provide some of the food. I'm down for quiche - I'm
>doing an easy leek & goat cheese recipe in a pre-made pie shell, but
>for the life of me I can't come up with an easy but elegant dessert.
>
>Recipes are traditionally made available to the attendees and they all
>expect something special - so I can't just hit the bakery or toss
>together something from a box.
>
>My poor addled brain is plum out of ideas - hoping one of you bakers
>will share an easy, tried and true, "from scratch" fancy dessert
>recipe.
>
>Thanks,
>Nancy T

I don't know about fancy, but if you make Barb's brownies and only use
one cup of flour, and add a generous amount of chocolate chips, you
end up with the best darned ooey-gooey-super-chocolatey brownies that
anyone's ever tasted (so say our neighbours anyway! lol) The good
thing about this is that it takes one bowl and one pan and only a few
minutes to mix up. I'm sure everyone will understand that you don't
have 26 hours to spare to make a super-deluxe dessert under the
circumstances...

ntantiques wrote:

> My poor addled brain is plum out of ideas - hoping one of you bakers
> will share an easy, tried and true, "from scratch" fancy dessert
> recipe.
>
> Thanks,
> Nancy T

I posted this in Michael's jello thread but I'll repeat it here. This
screams "Christmas Treat" to me.

* Exported from MasterCook *

Grasshopper Mold

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 envelopes unflavored gelatin
1 cup cold water
1 cup sugar -- divided
1/4 teaspoon salt
6 eggs -- separated
1/2 cup creme de menthe
1/2 cup white creme de cacao
2 cups heavy cream -- whipped

Sprinkle gelatin over water in medium saucepan. Add 1/2 cup sugar,
salt and egg yolks. Stir till thoroughly blended. Place over low heat,
stirring constantly until gelatin dissolves and mixture thickens (5 min
or so).
Stir in cream de menthe and creme de cacoa. Chill stirring
occasionally until mixture mounds slightly when dropped from spoon.
Beat egg whites till stiff but not dry. Add 1/2 cup sugar and beat till
stiff . Fold into gelatin mixture. Fold in whipped cream.
Turn into 12 cup mold.
Chill till firm. Garnish top with additional whipped cream and
sprinkle with chocolate cookie crumbs.

"ntantiques" > wrote in message
...
> Christmas is generally my favorite time to cook up a storm, but this
> year fate is tossing is tossing us some hefty curve balls. My DH is
> laid up with a major infection in his leg that isn't responding well
> to antibiotics & may land him in the hospital tomorrow. My MIL, who
> is in the final stages of Altzheimer's, has taken a turn and is dying
> in CA. We're terribly concerned about her and his 90 yr old Dad who is
> quite frail. As soon as DH's able to travel safely DH he'll be heading
> south.
>
> Needless to say, all of our Christmas plans have been back burnered
> and for the last week I've been dancing as fast as I can just trying
> to take care of DH & our herd of special needs cats.
>
> I have one holiday event scheduled for next week that I would just
> hate to miss - a very special yearly buffet luncheon where I'm
> committed to provide some of the food. I'm down for quiche - I'm
> doing an easy leek & goat cheese recipe in a pre-made pie shell, but
> for the life of me I can't come up with an easy but elegant dessert.
>
> Recipes are traditionally made available to the attendees and they all
> expect something special - so I can't just hit the bakery or toss
> together something from a box.
>
> My poor addled brain is plum out of ideas - hoping one of you bakers
> will share an easy, tried and true, "from scratch" fancy dessert
> recipe.
>
> Thanks,
> Nancy T

Make a dump cake.

1 to 2 cans pie filling
1 Box cake mix
1 to 2 sticks butter

& bake

91 recipes here.

http://www.justcakerecipes.com/inxcdu.html

Very easy and yummy with whipped cream or ice cream.

Dimitri

ntantiques
> > wrote:
>>Recipes are traditionally made available to the attendees and they
>>all>>expect something special - so I can't just hit the bakery or toss
>>together something from a box.
>>
>>My poor addled brain is plum out of ideas - hoping one of you bakers>>will
>>share an easy, tried and true, "from scratch" fancy dessert>>recipe.
>>
>>Thanks,
>>Nancy T

I didn't see the original post, but I do have a nice dessert that is easy to
make and takes no difficult ingredients. It is an Italian recipe I
translated last year and then added the ganache flourishes to for serving.

For more details look at:
http://www.judithgreenwood.com/think...-7-april-2008/

Palline di Cocco or coconut balls are dried, not sweetened or flaked or
whatever coconut, which you can get at natural food stores.

2 eggs
175 g sugar (6 oz.)
240 g dried coconut (8.5 oz.)

Beat the eggs and sugar together until very light and fluffy. Stir in the
coconut. Form the balls with an espresso cup and rap them out sharply onto
parchment lined cookie sheet. Put into a preheated 170°C or 350°F oven and
cook about 15 minutes. Can be kept wrapped in foil.
Drizzle one or two chocolate ganache (mine are dark flavored with rum and
white flavored with brandy) on a dessert plate, dip the bottom of a cocoball
into the dark chocolate and place two on the streaks of ganache. If it
doesn't look celebratory enough yet, add a perfect mint leaf.

This makes a large, golden and crunchy shell filled with a chewy macaroon.

Nancy wrote:

> I have one holiday event scheduled for next week that I would just
> hate to miss - a very special yearly buffet luncheon where I'm
> committed to provide some of the food. I'm down for quiche - I'm
> doing an easy leek & goat cheese recipe in a pre-made pie shell, but
> for the life of me I can't come up with an easy but elegant dessert.

Tiramisù is generally regarded as elegant, and it's very easy to make.
Cook's Illustrated did an article about it November of last year; here's the
foreword to the recipes:

================================================== ====================

This new Italian classic has become a sad, soggy, tired excuse for a
dessert. Could we inject new life into a dish whose name translates as "pick
me up"?

The Problem
Despite tiramisù's simplicity, a lot can go wrong. It can be soggy or
parched, dense, sickly sweet, or fiery with alcohol.

The Goal
We wanted to keep the recipe as easy as possible, using just a few
ingredients and no cooking to make a dessert with seamless union of flavors
and just the right texture.

The Solution
Our initial tests determined the proper ratio of ingredients. For the
mascarpone filling, we settled on 1 1/2 pounds of mascarpone, six yolks, 2/3
cup of sugar, and a touch of salt. To lighten the mixture without affecting
the mascarpone's delicate flavor, we added 3/4 cup of whipped cream. The
cakey component was a little trickier. Classic tiramisu calls for
ladyfingers dipped into espresso spiked with alcohol. For the dipping
liquid, we liked a rather wicked but easy-to-make potion created by
dissolving instant espresso in strong brewed coffee. Actual dipping
technique also affected the outcome. A quick in-and-out didn't adequately
moisten the cookies, and full submersion produced a squishy dish. The
reliable method was to drop each ladyfinger into the liquid so that it
floated on the surface and then roll it over to moisten the other side.
Liquor is an important part of tiramisù. We liked dark rum as it
complemented the rich, deep, toasty qualities of the coffee. Finally, we
created a second version with cooked eggs for people who might be wary of
desserts made with raw eggs.

================================================== ====================

The article contains recipes for basic tiramisù, tiramisù with Frangelico
and orange, tiramisù with Sambuca and lemon, and tiramisù in which the eggs
have been cooked (in case you're afraid of raw eggs. Personally, I'd use
pasteurized eggs to avoid any danger).

I can type up the recipes if you'd like.

Bob

On Dec 7, 12:42*pm, ntantiques > wrote:
> *Christmas *is generally my favorite time to cook up a storm, but this
> year fate is tossing is tossing us some hefty curve balls. *My DH is
> laid up with a major infection in his leg that isn't responding well
> to antibiotics & may land him in the hospital tomorrow. *My MIL, who
> is in the final stages of Altzheimer's, has taken a turn and is dying
> in CA. We're terribly concerned about her and his 90 yr old Dad who is
> quite frail. As soon as DH's able to travel safely DH he'll be heading
> south.
>
> Needless to say, all of our Christmas plans have been back burnered
> and for the last week I've been dancing as fast as I can just trying
> to take care of DH & our herd of special needs cats.
>
> I have one holiday event scheduled for next week that I would just
> hate to miss - a very special yearly buffet luncheon where I'm
> committed to provide some of the food. *I'm down for quiche - I'm
> doing an easy leek & goat cheese recipe in a pre-made pie shell, but
> for the life of me I can't come up with an easy but elegant dessert.
>
> Recipes are traditionally made available to the attendees and they all
> expect something special - so I can't just hit the bakery or toss
> together something from a box.
>
> My poor addled brain is plum out of ideas - hoping one of you bakers
> will share an easy, tried and true, "from scratch" fancy dessert
> recipe.
>
> Thanks,
> Nancy T

Just an aside - I saw some Marie Callender ready-made pie crusts in
the freezer section of the store last Saturday and they look pretty
good compared with the good ol' Pet/Ritz ones - I may try them the
next time I make quiche.

N.

Nancy2 wrote:

> Just an aside - I saw some Marie Callender ready-made pie crusts in
> the freezer section of the store last Saturday and they look pretty
> good compared with the good ol' Pet/Ritz ones - I may try them the
> next time I make quiche.
>
> N.

Have you ever tried the Pillsbury ones found in the refrigerator
section? The ones you put into your own pie plate. They quite decent.
Anything is better than those cheesy little Pet Ritz ones, IMO.

On Dec 8, 2:11*am, "Bob Terwilliger" >
wrote:
> Nancy wrote:
> > I have one holiday event scheduled for next week that I would just
> > hate to miss - a very special yearly buffet luncheon where I'm
> > committed to provide some of the food. *I'm down for quiche - I'm
> > doing an easy leek & goat cheese recipe in a pre-made pie shell, but
> > for the life of me I can't come up with an easy but elegant dessert.
>
> Tiramisù is generally regarded as elegant, and it's very easy to make.
> Cook's Illustrated did an article about it November of last year; here's the
> foreword to the recipes:
>
> ================================================== ====================
>
> This new Italian classic has become a sad, soggy, tired excuse for a
> dessert. Could we inject new life into a dish whose name translates as "pick
> me up"?
>
> The Problem
> Despite tiramisù's simplicity, a lot can go wrong. It can be soggy or
> parched, dense, sickly sweet, or fiery with alcohol.
>
> The Goal
> We wanted to keep the recipe as easy as possible, using just a few
> ingredients and no cooking to make a dessert with seamless union of flavors
> and just the right texture.
>
> The Solution
> Our initial tests determined the proper ratio of ingredients. For the
> mascarpone filling, we settled on 1 1/2 pounds of mascarpone, six yolks, 2/3
> cup of sugar, and a touch of salt. To lighten the mixture without affecting
> the mascarpone's delicate flavor, we added 3/4 cup of whipped cream. The
> cakey component was a little trickier. Classic tiramisu calls for
> ladyfingers dipped into espresso spiked with alcohol. For the dipping
> liquid, we liked a rather wicked but easy-to-make potion created by
> dissolving instant espresso in strong brewed coffee. Actual dipping
> technique also affected the outcome. A quick in-and-out didn't adequately
> moisten the cookies, and full submersion produced a squishy dish. The
> reliable method was to drop each ladyfinger into the liquid so that it
> floated on the surface and then roll it over to moisten the other side.
> Liquor is an important part of tiramisù. We liked dark rum as it
> complemented the rich, deep, toasty qualities of the coffee. Finally, we
> created a second version with cooked eggs for people who might be wary of
> desserts made with raw eggs.
>
> ================================================== ====================
>
> The article contains recipes for basic tiramisù, tiramisù with Frangelico
> and orange, tiramisù with Sambuca and lemon, and tiramisù in which the eggs
> have been cooked (in case you're afraid of raw eggs. Personally, I'd use
> pasteurized eggs to avoid any danger).
>
> I can type up the recipes if you'd like.
>
> Bob

Bob,

Tiramisu sounds like a winner. If you have the time, I'd love a good
basic recipe. Thank you!

Nancy T

On Dec 8, 11:33*am, Nancy2 > wrote:
> On Dec 7, 12:42*pm, ntantiques > wrote:
>
>
>
> > *Christmas *is generally my favorite time to cook up a storm, but this
> > year fate is tossing is tossing us some hefty curve balls. *My DH is
> > laid up with a major infection in his leg that isn't responding well
> > to antibiotics & may land him in the hospital tomorrow. *My MIL, who
> > is in the final stages of Altzheimer's, has taken a turn and is dying
> > in CA. We're terribly concerned about her and his 90 yr old Dad who is
> > quite frail. As soon as DH's able to travel safely DH he'll be heading
> > south.
>
> > Needless to say, all of our Christmas plans have been back burnered
> > and for the last week I've been dancing as fast as I can just trying
> > to take care of DH & our herd of special needs cats.
>
> > I have one holiday event scheduled for next week that I would just
> > hate to miss - a very special yearly buffet luncheon where I'm
> > committed to provide some of the food. *I'm down for quiche - I'm
> > doing an easy leek & goat cheese recipe in a pre-made pie shell, but
> > for the life of me I can't come up with an easy but elegant dessert.
>
> > Recipes are traditionally made available to the attendees and they all
> > expect something special - so I can't just hit the bakery or toss
> > together something from a box.
>
> > My poor addled brain is plum out of ideas - hoping one of you bakers
> > will share an easy, tried and true, "from scratch" fancy dessert
> > recipe.
>
> > Thanks,
> > Nancy T
>
> Just an aside - I saw some Marie Callender ready-made pie crusts in
> the freezer section of the store last Saturday and they look pretty
> good compared with the good ol' Pet/Ritz ones - I may try them the
> next time I make quiche.
>
> N.

Marie Callendar's ready made frozen crusts are pretty darned good -
but the best I've found are Nancy's. Both way better than the Pet
Ritz. Nancy's also markets a line of quiches, which I've never tried,
but have heard good things about.

My MIL passed away yesterday - her generation could crank out great
pie crusts blindfolded. Mary was a real five alarm red head and a
mighty fine cook before the damned Altzheimer's stole her away. DH
saw the doc again today & his leg doing better - looks like he may be
ok to travel in time for her funeral this weekend - crossing fingers -
it will be very hard on him if he can't be there to say goodby and
support his Dad.

Thanks to all who came up with good ideas for me in my hour of need.

Nancy T

On Mon 08 Dec 2008 11:29:32p, ntantiques told us...

> On Dec 8, 11:33*am, Nancy2 > wrote:
>> On Dec 7, 12:42*pm, ntantiques > wrote:
>>
>>
>>
>> > *Christmas *is generally my favorite time to cook up a storm, but t
> his
>> > year fate is tossing is tossing us some hefty curve balls. *My DH is
>> > laid up with a major infection in his leg that isn't responding well
>> > to antibiotics & may land him in the hospital tomorrow. *My MIL, who
>> > is in the final stages of Altzheimer's, has taken a turn and is dying
>> > in CA. We're terribly concerned about her and his 90 yr old Dad who is
>> > quite frail. As soon as DH's able to travel safely DH he'll be heading
>> > south.
>>
>> > Needless to say, all of our Christmas plans have been back burnered
>> > and for the last week I've been dancing as fast as I can just trying
>> > to take care of DH & our herd of special needs cats.
>>
>> > I have one holiday event scheduled for next week that I would just
>> > hate to miss - a very special yearly buffet luncheon where I'm
>> > committed to provide some of the food. *I'm down for quiche - I'm
>> > doing an easy leek & goat cheese recipe in a pre-made pie shell, but
>> > for the life of me I can't come up with an easy but elegant dessert.
>>
>> > Recipes are traditionally made available to the attendees and they all
>> > expect something special - so I can't just hit the bakery or toss
>> > together something from a box.
>>
>> > My poor addled brain is plum out of ideas - hoping one of you bakers
>> > will share an easy, tried and true, "from scratch" fancy dessert
>> > recipe.
>>
>> > Thanks,
>> > Nancy T
>>
>> Just an aside - I saw some Marie Callender ready-made pie crusts in
>> the freezer section of the store last Saturday and they look pretty
>> good compared with the good ol' Pet/Ritz ones - I may try them the
>> next time I make quiche.
>>
>> N.
>
> Marie Callendar's ready made frozen crusts are pretty darned good -
> but the best I've found are Nancy's. Both way better than the Pet
> Ritz. Nancy's also markets a line of quiches, which I've never tried,
> but have heard good things about.
>
> My MIL passed away yesterday - her generation could crank out great
> pie crusts blindfolded. Mary was a real five alarm red head and a
> mighty fine cook before the damned Altzheimer's stole her away. DH
> saw the doc again today & his leg doing better - looks like he may be
> ok to travel in time for her funeral this weekend - crossing fingers -
> it will be very hard on him if he can't be there to say goodby and
> support his Dad.
>
> Thanks to all who came up with good ideas for me in my hour of need.
>
> Nancy T
>

Nancy, I missed your earlier post. My sincere condolences on the loss of
your mother in law. I also hope that your husband is able to travel to
attend her funeral. Not being able to say goodbye and have closure, along
with not being able to support his father would be very difficult.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/08(VIII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 2dys 29mins
************************************************** **********************
I never met a repo man who didn't do speed.
************************************************** **********************

ntantiques wrote:

> Tiramisu sounds like a winner. If you have the time, I'd love a good
> basic recipe. Thank you!
>
> Nancy T
>
This is the recipe I like best-

* Exported from MasterCook *

Tiramisu Italiano

Recipe By :Tyler Florence; FoodTV show "Food 911"
Serving Size : 8 Preparation Time :1:00
Categories : Desserts Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 egg yolks
1/2 cup sugar
1/3 cup sweet marsala, plus 2 Tablespoons
8 ounces mascarpone cheese -- softened room temp
1 cup heavy cream
1 cup brewed espresso coffee
1 ounce dark chocolate
1/4 cup rum
1 teaspoon natural vanilla extract
48 ladyfinger cookies
1/4 cup unsweetened cocoa

Cream together egg yolks and sugar in a heatproof bowl set over a pot of
simmering water. Add 1/3 cup of the marsala and continue to whisk until
mixture is thick and doubled in volume. This is basically a zabaglione.
Remove from heat. Stir in the mascarpone until completely blended.

In a chilled bowl, whip the heavy cream to soft peaks. Fold the
whipped cream into the mascarpone mixture, to lighten.

In a small saucepan, combine espresso, chocolate, rum, vanilla, and
remaining 2 tablespoons marsala. Heat gently, and stir to dissolve the
chocolate. Then, chill the mixture to cool it down, about 15 minutes.
Quickly dip each ladyfinger in the chilled coffee mixture and arrange in
a single layer on a 9 by 13-inch glass baking pan. Do not soak the
cookies or they will become too moist. Spread 1/2 the mascarpone cream
evenly with a spatula on top of the dipped ladyfingers. Repeat with a
second layer of dipped ladyfingers and remaining mascarpone cream.
Sprinkle top with cocoa powder. Refrigerate for 2 hours before serving.

Yield: 8 servings (I think more like 12)
Prep Time: 1 hour

Nancy wrote:

> Tiramisu sounds like a winner. If you have the time, I'd love a good
> basic recipe. Thank you!

Okay, this is the basic tiramisù recipe from the Cook's Illustrated article
I quoted (November/December 2007):

Tiramisù
Serves 10 to 12

2 1/2 cups strong brewed coffee, room temperature
1 1/2 tablespoons instant espresso granules
9 tablespoons dark rum [1]
6 large egg yolks
2/3 cup sugar
1/4 teaspoon table salt
1 1/2 pounds mascarpone [2]
3/4 cup heavy cream
14 ounces dried ladyfingers (a.k.a. savoiardi)
3 1/2 tablespoons cocoa, preferably Dutch-processed
1/2 cup grated semisweet or bittersweet chocolate (optional)

1. Stir coffee, espresso, and 5 tablespoons rum in wide bowl or baking dish
until espresso dissolves; set aside.

2. In bowl of standing mixer fitted with whisk attachment, beat yolks at low
speed until just combined. Add sugar and salt and beat at medium-high speed
until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber
spatula once or twice. Add remaining 4 tablespoons rum and beat at medium
speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and
beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down
bowl once or twice. Transfer mixture to large bowl and set aside.

3. In now-empty mixer bowl (no need to clean bowl), beat cream at medium
speed until frothy, 1 to 1 1/2 minutes. Increase speed to high and continue
to beat until cream holds stiff peaks, 1 to 1 1/2 minutes longer. Using
rubber spatula, fold one-third of whipped cream into mascarpone mixture to
lighten, then genly fold in remaining whipped cream until no white streaks
remain. Set mascarpone mixture aside.

4. Working one at a time, drop half of ladyfingers into coffee mixture,
roll, remove, and transfer to 13 by 9-inch glass or ceramic baking dish. (Do
not submerge ladyfingers in coffee mixture; entire process should take no
longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in
single layer in baking dish, breaking or trimming ladyfingers as needed to
fit neatly into dish.

5. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to
spread mixture to sides and into corners of dish and smooth surface. Place
two tablespoons cocoa powder in fine mesh strainer and dust cocoa over
mascarpone.

6. Repeat dipping and arrangement of ladyfingers; spread remaining
mascarpone over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa
powder. Wipe edges of dish with dry paper towel. Cover with plastic wrap and
refrigerate 6 to 25 hours. Sprinkle with grated chocolate, if using, cut
into pieces and serve chilled.

NOTES:
[1] Brandy or whiskey can stand in for the dark rum. The test kitchen
prefers a tiramisù with a pronounced rum flavor; for a less potent rum
flavor halve the amount of rum added to the coffee in step 1.

[2] Do not allow the mascarpone to warm to room temperature before using it;
it has a tendency to break if allowed to do so.


Bob

ntantiques wrote:
> On Dec 8, 11:33 am, Nancy2 > wrote:
>> On Dec 7, 12:42 pm, ntantiques > wrote:
>>
>>
>>
>>> Christmas is generally my favorite time to cook up a storm, but this
>>> year fate is tossing is tossing us some hefty curve balls. My DH is
>>> laid up with a major infection in his leg that isn't responding well
>>> to antibiotics & may land him in the hospital tomorrow. My MIL, who
>>> is in the final stages of Altzheimer's, has taken a turn and is dying
>>> in CA. We're terribly concerned about her and his 90 yr old Dad who is
>>> quite frail. As soon as DH's able to travel safely DH he'll be heading
>>> south.
>>> Needless to say, all of our Christmas plans have been back burnered
>>> and for the last week I've been dancing as fast as I can just trying
>>> to take care of DH & our herd of special needs cats.
>>> I have one holiday event scheduled for next week that I would just
>>> hate to miss - a very special yearly buffet luncheon where I'm
>>> committed to provide some of the food. I'm down for quiche - I'm
>>> doing an easy leek & goat cheese recipe in a pre-made pie shell, but
>>> for the life of me I can't come up with an easy but elegant dessert.
>>> Recipes are traditionally made available to the attendees and they all
>>> expect something special - so I can't just hit the bakery or toss
>>> together something from a box.
>>> My poor addled brain is plum out of ideas - hoping one of you bakers
>>> will share an easy, tried and true, "from scratch" fancy dessert
>>> recipe.
>>> Thanks,
>>> Nancy T
>> Just an aside - I saw some Marie Callender ready-made pie crusts in
>> the freezer section of the store last Saturday and they look pretty
>> good compared with the good ol' Pet/Ritz ones - I may try them the
>> next time I make quiche.
>>
>> N.
>
> Marie Callendar's ready made frozen crusts are pretty darned good -
> but the best I've found are Nancy's. Both way better than the Pet
> Ritz. Nancy's also markets a line of quiches, which I've never tried,
> but have heard good things about.
>
> My MIL passed away yesterday - her generation could crank out great
> pie crusts blindfolded. Mary was a real five alarm red head and a
> mighty fine cook before the damned Altzheimer's stole her away. DH
> saw the doc again today & his leg doing better - looks like he may be
> ok to travel in time for her funeral this weekend - crossing fingers -
> it will be very hard on him if he can't be there to say goodby and
> support his Dad.
>
> Thanks to all who came up with good ideas for me in my hour of need.
>
> Nancy T

I am sorry to hear about your MIL, Nancy.

--
Jean B.

Jean B. wrote:
> ntantiques wrote:

>> My MIL passed away yesterday - her generation could crank out great
>> pie crusts blindfolded. Mary was a real five alarm red head and a
>> mighty fine cook before the damned Altzheimer's stole her away. DH
>> saw the doc again today & his leg doing better - looks like he may be
>> ok to travel in time for her funeral this weekend - crossing fingers
>> - it will be very hard on him if he can't be there to say goodby and
>> support his Dad.
>>
>> Thanks to all who came up with good ideas for me in my hour of need.

> I am sorry to hear about your MIL, Nancy.

Wow, I missed that. That's a shame, Nancy, that nasty Alz.
I'm glad your husband's leg has improved, I hope he can make
the trip.

nancy

On Mon, 8 Dec 2008 22:29:32 -0800 (PST), ntantiques
> wrote:
>
>Marie Callendar's ready made frozen crusts are pretty darned good -
>but the best I've found are Nancy's. Both way better than the Pet
>Ritz. Nancy's also markets a line of quiches, which I've never tried,
>but have heard good things about.
>
>My MIL passed away yesterday - her generation could crank out great
>pie crusts blindfolded. Mary was a real five alarm red head and a
>mighty fine cook before the damned Altzheimer's stole her away. DH
>saw the doc again today & his leg doing better - looks like he may be
>ok to travel in time for her funeral this weekend - crossing fingers -
>it will be very hard on him if he can't be there to say goodby and
>support his Dad.
>
>Thanks to all who came up with good ideas for me in my hour of need.
>
Oh, my gosh Nancy! {{{HUGZ}}} to you!!!! I had no idea.

It's wonderful when you can love your MIL like a Mom! That doesn't
happen very often.... or maybe it does. I'm not a good frame of
reference because my MIL died when my hubby was 19, so I didn't get to
know her.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 09 Dec 2008 06:33:35 GMT, Wayne Boatwright
> wrote:

>Not being able to say goodbye and have closure, along
>with not being able to support his father would be very difficult.

I agree with 2 out of three. Not being able to say goodbye and not
supporting her father are for sure, but *closure* (AFAIC) is another
matter. Closure (for me) is getting the "why" of an unexplained
absence or death. If she knows why/how her mother died, she already
has closure. Being able to say goodbye and supporting her father is
very important (IMO). In fact, they will support each other - if they
are able.

I remember when my mother's brother died. She didn't want to go back
to the funeral. She said she wanted to remember him alive, but it
didn't take much talking to convince her to go. So Mom, me and my DD
went.

I think it was cathartic for Mom. She never cried. However, I knew
she was happy to see relatives she hadn't seen in years but had been
in touch with since moving out of state (and was very fond of). I got
to meet them and I was able to touch bases with my ex-aunt, my new
aunt and my cousins. Plus my DD was introduced to a side of the
family she'd never known.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Dec 9, 1:01*am, "Bob Terwilliger" >
wrote:
> Nancy wrote:
> > Tiramisu sounds like a winner. *If you have the time, I'd love a good
> > basic recipe. *Thank you!
>
> Okay, this is the basic tiramisù recipe from the Cook's Illustrated article
> I quoted (November/December 2007):
>
> Tiramisù
> Serves 10 to 12
>
> 2 1/2 cups strong brewed coffee, room temperature
> 1 1/2 tablespoons instant espresso granules
> 9 tablespoons dark rum [1]
> 6 large egg yolks
> 2/3 cup sugar
> 1/4 teaspoon table salt
> 1 1/2 pounds mascarpone [2]
> 3/4 cup heavy cream
> 14 ounces dried ladyfingers (a.k.a. savoiardi)
> 3 1/2 tablespoons cocoa, preferably Dutch-processed
> 1/2 cup grated semisweet or bittersweet chocolate (optional)
>
> 1. Stir coffee, espresso, and 5 tablespoons rum in wide bowl or baking dish
> until espresso dissolves; set aside.
>
> 2. In bowl of standing mixer fitted with whisk attachment, beat yolks at low
> speed until just combined. Add sugar and salt and beat at medium-high speed
> until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber
> spatula once or twice. Add remaining 4 tablespoons rum and beat at medium
> speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and
> beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down
> bowl once or twice. Transfer mixture to large bowl and set aside.
>
> 3. In now-empty mixer bowl (no need to clean bowl), beat cream at medium
> speed until frothy, 1 to 1 1/2 minutes. Increase speed to high and continue
> to beat until cream holds stiff peaks, 1 to 1 1/2 minutes longer. Using
> rubber spatula, fold one-third of whipped cream into mascarpone mixture to
> lighten, then genly fold in remaining whipped cream until no white streaks
> remain. Set mascarpone mixture aside.
>
> 4. Working one at a time, drop half of ladyfingers into coffee mixture,
> roll, remove, and transfer to 13 by 9-inch glass or ceramic baking dish. (Do
> not submerge ladyfingers in coffee mixture; entire process should take no
> longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in
> single layer in baking dish, breaking or trimming ladyfingers as needed to
> fit neatly into dish.
>
> 5. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to
> spread mixture to sides and into corners of dish and smooth surface. Place
> two tablespoons cocoa powder in fine mesh strainer and dust cocoa over
> mascarpone.
>
> 6. Repeat dipping and arrangement of ladyfingers; spread remaining
> mascarpone over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa
> powder. Wipe edges of dish with dry paper towel. Cover with plastic wrap and
> refrigerate 6 to 25 hours. Sprinkle with grated chocolate, if using, cut
> into pieces and serve chilled.
>
> NOTES:
> [1] Brandy or whiskey can stand in for the dark rum. The test kitchen
> prefers a tiramisù with a pronounced rum flavor; for a less potent rum
> flavor halve the amount of rum added to the coffee in step 1.
>
> [2] Do not allow the mascarpone to warm to room temperature before using it;
> it has a tendency to break if allowed to do so.
>
> Bob

Bob,

Thank you for sharing the recipe - I finally got out of the house
today and picked up the ingredients and am looking forward to
concocting Tiramisu tomorrow. Cooking is good therapy for me & I'm
finally feeling like spending some time in the kitchen.

DH's leg is improving (thank God for antibiotics) and it looks as
though he'll be able to make the trip to CA for his Mom's funeral on
Sunday. It's up to the doctor to give him the thumbs up - it's a long
drive and it's his right leg that's affected. I think he's willing
himself to heal.

We've had some good chats with his Dad & he seems to be doing ok for
now, but it may be another story once DH's sisters go home. He and
Mary were married for over 60 years and she was the love of his life.

My heartfelt thanks to the good folks who have posted and emailed me -
it's been pretty grim around here and your kind messages have really
lifted my spirits.

Nancy T

Nancy wrote:

> Thank you for sharing the recipe - I finally got out of the house today
> and picked up the ingredients and am looking forward to concocting
> Tiramisu tomorrow. Cooking is good therapy for me & I'm finally feeling
> like spending some time in the kitchen.

I'm happy I could help!

I remember the last time I had tiramisù in a restaurant. I asked the
waitress about it (because I've had some very crappy desserts pawned off as
tiramisù), and she said, "It's my favorite dessert. We put lots of BOOZE in
it!"

Bob

On Tue 09 Dec 2008 11:11:13p, sf told us...

> On Tue, 09 Dec 2008 06:33:35 GMT, Wayne Boatwright
> > wrote:
>
>>Not being able to say goodbye and have closure, along
>>with not being able to support his father would be very difficult.
>
> I agree with 2 out of three. Not being able to say goodbye and not
> supporting her father are for sure, but *closure* (AFAIC) is another
> matter. Closure (for me) is getting the "why" of an unexplained
> absence or death. If she knows why/how her mother died, she already
> has closure. Being able to say goodbye and supporting her father is
> very important (IMO). In fact, they will support each other - if they
> are able.
>
> I remember when my mother's brother died. She didn't want to go back
> to the funeral. She said she wanted to remember him alive, but it
> didn't take much talking to convince her to go. So Mom, me and my DD
> went.
>
> I think it was cathartic for Mom. She never cried. However, I knew
> she was happy to see relatives she hadn't seen in years but had been
> in touch with since moving out of state (and was very fond of). I got
> to meet them and I was able to touch bases with my ex-aunt, my new
> aunt and my cousins. Plus my DD was introduced to a side of the
> family she'd never known.

I understand what you mean about closure, but it's a little different for
me. When most of my relatives (grandparents, aunts, uncles, etc.) died, I
was unable to go to their wakes or funerals because of distance. In my
youth I had seen them all quite frequently. As an adult, it was rare for
me to see them with any frequency at all. Not seeing them after they died
was as though they had merely disappeared. It felt that I never really had
closure with their deaths. It may not seem logical, but that is how I felt
about it.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 12(XII)/10(X)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 19hrs 5mins
************************************************** **********************
It is much easier to be critical than to be correct
************************************************** **********************

On Dec 10, 3:20*am, "Bob Terwilliger" >
wrote:
> Nancy wrote:
> > Thank you for sharing the recipe - I finally got out of the house today
> > and picked up the ingredients and am looking forward to concocting
> > Tiramisu tomorrow. *Cooking is good therapy for me & I'm finally feeling
> > like spending some time in the kitchen.
>
> I'm happy I could help!
>
> I remember the last time I had tiramisù in a restaurant. I asked the
> waitress about it (because I've had some very crappy desserts pawned off as
> tiramisù), and she said, "It's my favorite dessert. We put lots of BOOZE in
> it!"
>
> Bob

Bob,

Your tiramisu recipe was the hit of the luncheon. I made it with good
cognac rather than rum, since I had it on hand. Other than that I
stuck strictly to the script. Went together in a snap - looked and
tasted just fabulous - many requests for the recipe - I hope you don't
mind.

Again, thank you!!!!!!!!!!!

Nancy T

Nancy wrote:

> Your tiramisu recipe was the hit of the luncheon. I made it with good
> cognac rather than rum, since I had it on hand.

Oh, my. Coffee, chocolate, and cognac -- YUM!


> Other than that I stuck strictly to the script. Went together in a snap -
> looked and tasted just fabulous - many requests for the recipe - I hope
> you don't mind.

To give credit where it's due, the recipe is actually the Cook's Illustrated
recipe. Their test kitchen did all the work; I just reported it here.


> Again, thank you!!!!!!!!!!!

You're completely welcome, and I'm glad it was a hit!

Bob

Id suggest a molded Panna Cotta with raspberry or blueberry topping.
Gorgeous, delicious and easy.

LassChance