New Year

Happy New Year Wishes(2012)
From 101lifeStyle.com

New Year Recipes:

New Year Eve Recipes:

J.New Year Eve Dessert Recipes:

1.Chocolate Buttercream Bars:
Ingredients:
Bar Ingredients:
1 cup butter; 2 cups powdered sugar; 3 tbsp unsweetened cocoa; 1 tbsp vanilla; 2 1/2 cup Half and Half(use branded packets); 1 3/4 cups graham cracker crumbs; 1 cup sweetened flaked coconut; 1/2 cup finely chopped walnuts or pecans;
Chocolate Glaze Ingredients:
2 tbsp butter; 2 tbsp light corn syrup; 2 tbsp half and half; 1/3 real semi-sweet chocolate chips; 1/2 to 1 cup powdered sugar;
Method:
Combine 1/2 cup butter, 1/4 cup powdered sugar and cocoa in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted (3 to 4 minutes). Remove from heat. Stir in 2 teaspoons vanilla, 1/4 cup half & half, graham cracker crumbs, coconut and walnuts. Press mixture into bottom of ungreased 8-inch square baking pan. Combine remaining 1/2 cup butter, remaining 1 3/4 cups powdered sugar, remaining 1 teaspoon vanilla and 2 tablespoons half & half in large bowl. Beat at medium speed, scraping bowl often, until light and fluffy. Spread evenly over crust. Refrigerate until firm (30 minutes). Meanwhile, combine 2 tablespoons butter, corn syrup and 2 tablespoons half & half in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil (2 to 3 minutes). Remove from heat; stir in chocolate until melted. Stir in enough powdered sugar for desired spreading consistency. Spread evenly over filling. Cover; refrigerate at least 2 hours. Store in refrigerator.
Tip: These bars are best served cold from the refrigerator so the filling doesn't become too soft.

2.Chocolate Truffle Balls:
Ingredients:
1/4th cup sugar; 3 tbsp flour; 1 egg yolk; 1 cup milk;
Method:
Cook over low heat till thick like custard & cool. Melt 1 34 lbs milk chocolate. Pour melted chocolate into cooled custard and chill. Roll into balls and roll in your favorite coating. Can roll in "grated chocolate", "nuts", "powdered sugar" etc.

3.Cream Cheese Cookies:
Ingredients:
1 cup margarine or butter; 3 oz cream cheese; 1 cup sugar; 2 egg yolks(can use 1 egg); 1/2 tsp Vanilla; 2 1/2 cups flour;
Method:
Cream shortening, add softened cheese and blend well. Beat in sugar and egg yolks and then vanilla....last flour. Roll out on lightly floured board and cut with cookie cutters. Bake at 350 degrees 10-15 mins.

4.Hot Chocolate Souffle(serves 10):
Ingredients:
1/2 cup all purpose flour; 2 tbsp butter; 1 tsp vanilla extract; 4 ea egg yolks; 2 ea unsweetened baking chocolate, square; 1/2 tsp salt; 1/2 cup sugar; 4 ea egg whites; 2 cup 100% milk;
Method:
Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary beater until well blended. Combine sugar, flour and salt. Add small amount of chocolate mixture to dry ingredients, stirring until smooth. Return to double boiler with remaining chocolate mixture and cook, stirring constantly, until thickened. Continue cooking 5 minutes; add butter, vanilla and cool. Beat egg yolks until thick and add to chocolate mixture; mix well. Beat egg whites until thick and carefully stir them into mixture. Turn mixture into a greased baking dish. Place dish in pan of hot water and bake 1 hour and 10 minutes in preheated 350 degree F oven. Serve with hot chocolate sauce if desired.

5.Apple Strudel With Vanilla Sauce(Serves 8 as dessert or 4 as a maindish):
Ingredients:
For the dough:
2 cups wheat flour, all purpose; 1 whole egg; 1/4 cup oil; 1 tablespoon white wine vinegar; 1 cup lukewarm water; Salt, flour to work with;
For the filling:
2 lb apples; 1/2 cup sugar; 1/2 cup raisins; 1/2 cup sweet crumbs; 1 lemon (juice and rind); cinnamon ground, austrian rum (or essence); 1/2 cup butter melted; 1/2 cup milk;
Method:
For The Dough: Mix flour, egg, oil, vinegar, water and salt very carefully and knead for at least 5 minutes. The result should be a smooth, not too soft dough. Place the dough on an oiled plate and cover the surface of it with a little oil as well. Now cover with foil or a glass-bowl and put it in a warm place (100 F). Let it rest for at least 30 minutes; this is essential, otherwise the dough will be braking when we pull it over the table to proceed. Now preheat oven to 370 degrees F.
For The Filling: Peel and slice apples; add raisins, sugar, lemon, cinnamon and rum flavor. Mix and squeeze lightly so that the apples absorb the flavors. Now take a clean kitchen towel and spread it over your working place, e.g. the table, flour it and place the lukewarm dough ball on it. First start with a rolling pin and later pull the dough with the backs of your hands, floured. Work your hands with the backs up under the dough and start to stretch it in all directions. At the end, the dough has to be thin as a sheet. If you really have problems with that, you might as well buy frozen, ready to cook sheets of strudel dough. But try to avoid this; you can make it yourself, far better and much cheaper. Brush the entire stretched dough with melted butter, spread sweet crumbs over the dough, so a 3 inch border remains free. Bring the filling on the crumbs. Now use the towel to help you roll the strudel. For that take two corners of the towel and lift it a little, so strudel starts to roll up. Proceed until it is rolled up, place on baking sheet and brush again with melted butter. Now place it in the oven, bake it at 370 degrees F for 1 hour. After that, pour milk over the strudel and bake another 5-10 minutes. Don’t wait too long; it is best when still warm. As I said before, serve with vanilla sauce, vanilla ice cream, or just shake vanilla sugar over it and serve.

Vanilla Sauce Recipe:

Ingredients:
1/2 cup milk; 4 egg yolks; 1/2 tsp. granulated sugar; 1/2 tsp. vanilla extract; 1 oz. orange flavoring or extract (optional); 1/2 cup cold milk;
Method:
Bring the 1 1/2 cups of milk to a boil. Remove and set aside. Place egg yolks, sugar, vanilla and optional orange flavor in a mixing bowl and whisk until mixture forms "ribbons." Combine hot milk and egg mixture in a saucepan and cook over low heat stirring constantly with a rubber spatula or wooden spoon until sauce thickens. (Test by coating a spoon or spatula with mixture and running finger across it, if the sauce is thick and smooth and does not run together; it is at the proper consistency.) Remove from heat and incorporate the cold milk. Strain through a sieve and chill in a container placed in a bowl of ice water. When cool, cover and refrigerate until service. Sauce may thicken when refrigerated, if too thick add additional cold milk to achieve desired consistency. Drizzle sauce over strudel, or drizzle sauce on each dessert plate, and place slice of strudel on top of vanilla sauce.

More New Year Eve Desserts