Fake Brulee - I mean Creme Brulee

Ok, here's the deal. Creme Brulee is a pain in the ass to make - no doubt about it. My version is well, not a pain at all. It doesn't exactly replace the real thing - but it's pretty darn close. ~~Sam the Cooking Guy

Ingredients:

1 box Jell-O Vanilla Pudding mix

1 cup milk

Sugar

Fresh berries

Directions:

Prepare pudding according to directions.  Spoon into 4 ramekins and refrigerate for 30 mins,

Remove from refrigerator and sprinkle 1/2 teaspoon of sugar evenly over the top of each pudding.  Using a plumbers torch or small culinary torch, burn the top to a golden brown.  Garnish with berries and serve.

Berry Crumble

Looking for a 4th of July dessert the is red, white and blue? Try using raspberries and blueberries.

from blazinghotwok

makes 1 large pie-sized or 6 ramekins

For the filling:

1 ½ lbs (4 to 5 cups) berries 

¾ oz (3 tbs) cornstarch

5 ½ oz (2/3 cup) granulated sugar

2 tbs lemon juice

For the topping:

4 ½ oz (1 cup) all purpose flour

2 3/8 oz (1/3 cup) granulated sugar

2 1/8 oz (1/3 cup packed) brown sugar

pinch of salt

8 oz (1 stick) cold butter, diced

1 5/8 oz (½ cup) quick-cooking or regular rolled oats

1 5/8 oz (1/2 cup) sliced almonds

Begin by making the topping. In a food processor, pulse the flour, sugar, brown sugar, salt and butter until you get a coarse mixture. I like to add the oats and pulse a couple of times to break them up a little. Transfer the mixture to a large bowl and add the almonds. Mix in the almonds making clumps (although it will still be pretty loose).

In another large bowl, combine the granulated sugar and cornstarch and mix until all the cornstarch is mixed in with the sugar. Add the fruit and lemon juice and carefully mix, trying not to mash the fruit. Transfer the fruit into a large baking dish (or ramekins) and press the topping on. I like to make sure the fruit is completely covered. Bake in a 350F oven (on a sheet pan to catch the juices) until bubbly and the topping is golden.

Serve warm, with a scoop of ice cream.

Bourbon Apple Crisp

This is a great recipe, since the sugar is only in the topping it's not too sweet.

1/2 cup flour
1/4 tsp baking soda
1 tsp cinnamon
1/3 cup packed brown sugar
1/4 cup sugar
1/2 cup (1 stick) margarine
1/2 cup rolled oats (oatmeal)
4 cup sliced, peeled apples (I mix Granny Smith and Honey Crisp)
3 Tbsp bourbon (optional)

In a food processor, combine the first five ingredients in work bowl.
Add margarine and pulse. Remove blade and mix in rolled oats by hand (mixing in by hand helps retain the texture or oatmeal).
Place apples in a greased 8 or 9 inch square pan. Drizzle bourbon over apples, if desired. Spoon flour mixture evenly over the apples.
Bake in a preheated 375 degree oven 40-45 minutes until browned. Serve warm with ice cream or whipped cream.

Amaretto Cheesecake Bars

I have been a fan of a creamy cheesecake since I was little girl. To me a dense cheesecake the your fork will stand up in, is kind of dry and so rich that it's hard for me to finish. These are rich but light weight, creamy and perfect as bar size.

1 cup all purpose flour

1/3 cup packed brown sugar

6 tablespoons softened unsalted butter
1/4 teaspoon salt

8 oz softened cream cheese

1/4 cup granulated sugar

1 large egg brought to room temp
erature
4 tablespoons amaretto

1/2 teaspoon vanilla

4 tablespoons whole roasted almonds — chopped

Preheat oven to 350 degrees F. Line an 8 inch square metal pan with foil; spray foil with cooking spray.

Combine flour, salt and brown sugar in bowl of food process and pulse to mix. Add butter and pulse until mixture is coarse. Set aside about (estimate) 1 cup of mixture for topping, then press remaining into pan. Bake 12-15 minutes.

Clean food processor bowl and add cream cheese and sugar. Process cheese and sugar until very smooth.

Add egg, amaretto and vanilla and pulse until mixed. Spread batter over partially baked crust.
Add almonds to reserved crumb mixture and sprinkle over cream cheese mixture.

Bake for 20-25 minutes.

Cool completely on a wire rack, then chill.

Cut into 6 or 8 squares, then cut each square into a triangle.

Makes 12 or 16