BYU Broadcasting | Culinary Creations

Directions: In a large mixing bowl, blend butter, sugar, and vanilla. Beat in eggs. Combine remaining dry ingredients and gradually add to butter mixture. Mix just until all ingredients are incorporated. Do not over beat. Spray a 9 x 13 inch cake pan with baking release spray. Spread brownie mixture into pan. Bake in preheated 350 degree oven for approximately 30 minutes or until brownies begin to pull away from edge of pan. Cool. Frost with Chocolate Truffle Icing.

These are very rich brownies so cut pan into 32 to 40 pieces. Keep brownies refrigerated in an airtight container for three days. Brownies freeze great for up to two months.

Chocolate Truffle Icing
Printable Version

Ingredients:

1 cup whipping cream

8 ounces semi-sweet chocolate

Directions: Place chocolate in small mixing bowl. In a medium sauce pan, bring cream just to the point of boiling. Pour cream over chocolate and stir until smooth. Pour mixture over cooled brownies and refrigerate until set. Each piece of brownie may be topped with a pecan half, if desired.

Southern Praline Shortbread
Printable Version

Ingredients:

3/4 cup powdered sugar

2 cups all-purpose flour

1/2 pound butter (room temperature)

Directions: Preheat oven to 350 degrees. Spray 9 x 13 inch baking pan with cooking release spray. In mixer or food processor, place sugar and flour. Mix together just to blend. Add butter and pulse, cutting butter until fine crumbs form. This dough will not make a ball. Pat crumbs in bottom of prepared cake pan. Bake for 15 - 20 minutes until shortbread is beginning to turn golden. Remove from oven and pour praline mixture over crust. Return to oven and bake until caramel mixture is toasted and bubbly, about 20 more minutes. Cool. Cut into 36 pieces. Will keep in airtight container for three days or may be frozen.

Praline...
Printable Version

Ingredients:

1/2 cup butter

1/2 cup honey

1/4 cup heavy cream

1/2 cup brown sugar

3 1/2 cups pecans or walnuts (chopped)

Directions: Mix all ingredients in medium saucepan. Stir over medium heat until butter has melted. Pour over shortbread and return to oven.

Fruit Tartlets
Printable Version

Ingredients:

2 dozen 1 1/2 inch sweet tart shells (baked)

assorted fresh fruit*

6 ounces cream cheese

1/2 tsp. almond extract

1/2 cup powdered sugar

12 oz bottle of apricot jam

Directions: Tart shells may be found "ready to bake" in your grocer's freezer or 'ready to fill' at many nicer bakery shops. If you are not able to find either source in your area, you can make your own. Slice fruit to size and shape to fit tart shells. In small mixing bowl, blend cream cheese, almond extract, and powdered sugar. Pipe with pastry bag and spoon mixture into bottom of the tart shells. Arrange fruit on top of cream cheese mixture. Melt the jam in small saucepan. Stir until smooth. Spoon jam over fruit. Refrigerate until set. Tarts may be made up to 12 hours in advance.

*Such as strawberries, kiwi, raspberries, blueberries and mandarin oranges

Coconut Macaroon Bars
Printable Version

Ingredients:

1/2 pound graham crackers

1/2 cup butter

1 pound coconut

Sweetened condensed milk

1/4 cup semi-sweet chocolate chips

Directions: Pulse graham crackers in food processor to make crumbs. Melt butter in small saucepan. Pulse crumbs and butter until combined. Press into 9 x 13 inch cake pan.

Sprinkle all the coconut over the crumb crust. Drizzle evenly with sweetened condensed milk. Bake in 350 degree oven for 30 minutes or until bubbly. Cool.

Melt chocolate chips. Using a fork, drizzle chocolate over top of cookies in strips. Refrigerate until set. Cut into 36 squares. Store in air-tight container for up to 3 days. May be frozen.

'Burst of Citrus' Mousse in Miniature Chocolate Cups
Printable Version

Ingredients:

1/3 cup lemon juice

1/3 cup orange juice

1/3 cup lime juice

2 envelopes unflavored gelatin

6 large eggs (separated)

1 cup sugar (1/2 cup for each egg yolks and egg whites)

zest of one lemon

zest of one lime

zest of one orange

1 cup whipping cream

Miniature chocolate cups

Mandarin oranges for garnish (may also use blueberries or raspberries)

Directions: In small bowl, stir together all citrus juices. Sprinkle with gelatin. Set aside to soften for 5 minutes.

In small mixer bowl, beat eggs and � cup of sugar. Beat on medium speed until thick and light colored.

Finely chop citrus zest. Add to citrus juices and place in small heavy saucepan. Place over low heat and cook mixture just barely to a simmer, stirring constantly. Remove from heat and slowly add to the eggs and sugar in the mixer bowl. Place bowl over larger bowl of ice cubes. Cool mixture until it begins to thicken, stirring occasionally. Remove from over ice water.

While the citrus mixture is cooling, place egg whites in large mixing bowl. Beat egg white on medium speed until soft peaks form. Slowly add remaining � cup sugar while continuing to beat and stiff peaks form. Remove whites to large mixing bowl. Add whipping cream to mixer bowl and beat cream until soft peaks form. Add cream and citrus mixture to egg whites. Gently fold all mixtures together. Fill large pastry bag with mixture. Pipe into chocolate cups or fill any mold of your choice. Refrigerate until firm. Garnish as desired.

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