Community Magazine January 2012

RECIPES: Desserts Mini Napoleon Yield: 52 pieces Ingredients: T hese fabulous treats are easy to make, pretty enough for a party, and absolutely delicious. Directions: 1. Preheat the oven to 375°. 2. Cut each puff pastry square into 4 mini squares. It is easiest when pastry is frozen. Lightly score a plus sign on squares, and crack along lines. 3. Place on baking sheets and bake for about 20 minutes, or until light golden. 4. Beat Rich Whip until stiff. 5. Add custard and pudding mix, and mix well. 6. When pastries are cool, assemble by spooning a dollop of cream onto a square, and then lightly cover the cream with another square. Do not press down. 7. Combine confectioner’s sugar with water and oil, and mix. Glaze should be thick but pourable. 8. Spoon glaze over each mini Napoleon, to cover most of top. 9. Lightly drizzle chocolate syrup over frosting if desired. Deluxe Ice Cream Sundae Pie Ingredients: •1 graham cracker pie crust, vanilla or chocolate •4 cups vanilla ice cream •¼ cup peanut butter, chunky or regular •¼ cup light corn syrup •¼ cup chocolate syrup T his easy-to-make dessert is a favorite with kids and adults alike. The best part is that you can customize it to your family’s taste. Directions: 1. Mixthepeanutbutterandsyrupstogether,andstiruntilsmooth. Shaatra Tip: Pour the ingredients into a glass measuring cup, adding each one till the next quarter cup line and later you’ll have only one cup to clean. 2. Allow the ice cream to soften for a few minutes, and spread half into the pie crust, filling about halfway. 3. Drizzle 2 tbsp. of topping over the ice cream. 4. Spread remaining ice cream, then press flat. Shaatra Tip: To smooth out a sticky or gooey food, wear a plastic glove, or put your hand inside a plastic storage bag and press down until smooth. 5. If the ice cream starts to melt, freeze for 15 minutes. 6. Pour remaining topping, and spread to cover entire top of pie. 7. If desired, decorate cake with crushed cookies, chocolate curls, chopped peanuts, and a light drizzle of chocolate syrup. Shaatra Tip: Use a two-tone chocolate bar and slice with a vegetable peeler for a striking effect. Rachel Dayan •26 puff pastry squares •1 container Rich Whip •1 container vanilla custard •2 tbsp. vanilla pudding mix • 2 cups confectioner’s sugar •3-3 ½ tbsp. water •1 tsp. oil • c hocolate syrup, optional 64 Community magazine