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Recipes
Key Lime Cookie Trifle
2 boxes of Nikki's Key Lime Shortbread Cookies
1 1/2 pints fresh, firm strawberries, sliced
5 fresh, firm kiwi fruit, peeled and sliced
1 pint whipping cream firmly whipped with
4 tablespoons of powdered sugar Key Lime Custard Filling
1-14 oz. can sweetened condensed milk
4 egg yolks
1/2 cup fresh lime juice (4 limes) without pulp In a medium size mixing bowl combine sweetened condensed milk and egg yolks, beat at low speed until well blended. Bake the custard for 10 minutes at 350 degrees. Mixture will thicken as it cools. In a trifle bowl layer in order: Key Lime Cookies to cover bottom of bowl, half of key lime custard filling, half of strawberries, half of kiwi fruit and half of whipped cream. Repeat layer. Cover and chill at least 2 hours or overnight. Garnish with cookies, strawberries and kiwi. Recipe makes 8 individual trifles, layered the same as large trifle.
Individual Servings: 8
Large Trifle Serves: 10
English Toffee Brownie Sundaes
Brownie
1 cup (2 sticks) butter
8 oz. semisweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
3 large eggs
1 cup sugar
2 teaspoons vanilla
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 box Nikki's English Toffee Cookies
Preheat oven to 350 degrees. Butter a 9 inch square baking pan or line your pan with aluminum foil with the shiny side up and edges hanging over for easy removal from pan. Melt butter and chocolates over simmering water on stove or in microwave until smooth. Cool mixture slightly (5 min.). With electric mixer beat eggs, sugar and vanilla in bowl until slightly thickened. Beat in chocolate mixture and blend. Add flour, baking powder and salt and blend. Stir in 4 cookies crumbled into medium size pieces. Pour mixture into prepared pan. Sprinkle with 1 crumbled cookie. Bake 27 minutes for fudgy consistency until top cracks and sides move away from pan. Bake 8 to 10 minutes longer for cake-like texture. Cool and refrigerate for several hours or overnight. Serve with vanilla ice cream. Pour hot caramel sauce over ice cream and sprinkle 3 remaining crumbled cookies over the top of sundaes.
Hot Caramel Sauce
1/2 cup (1 stick) butter
1 cup white sugar
1 cup whipping cream
Melt butter in heavy medium size saucepan over medium heat. Stir in sugar. Cook mixture until it turns a rich caramel color, approximately 15-18 minutes (5-8 minutes longer on an electric stove). Swirl mixture occasionally with wire whisk while cooking. Bring cream to simmer in heavy small sauce pan. Quickly remove bubbling sauce from heat when ready; gradually add cream while stirring with whisk. Mixture will bubble vigorously. Return to heat and bring to boil whisking constantly for another 30 seconds. Will keep in refrigerator for months. Microwave before serving.
Serves: 12
Nikki's Chocolate Mint Cheesecake
Topping
1 1/2 cups sour cream
1/4 cup sugar
1 1/2 tablespoons creme de cocoa Filling
2-8 oz. packages cream cheese
3 eggs
2/3 cup sugar
1 teaspoon vanilla
6-8 of Nikki's Mint Ladybug Chocolates each cut into 8 pieces (2 boxes) Cookie Crust
9 oz. (2 cups) chocolate cookies, crushed
1/2 cup butter Prepare cookie crust according to directions below or use your favorite cookie or graham cracker crust. Use an 8 - 8 1/4 inch spring form pan.
Filling
Beat eggs and sugar until light. Add cream cheese and vanilla and beat thoroughly. Pour filling into crust. Chop each cookie into 7 or 8 pieces and sprinkle over filling. Lightly push cookies down with a fork until they are just covered. Bake 1 hour and 10-20 minutes at 350 degrees or until knife inserted off center comes out almost clean. Cool slightly.
Topping
Whisk sour cream, sugar and creme de cocoa until smooth. Spread evenly over top of cheesecake. Return to oven and continue to bake another 10 minutes. Cool and refrigerate 24 hours before serving. For a creamier cake, bake wrapped in aluminum foil, dull side of foil facing out.
Cookie Crust
Mix cookies and melted butter. Pat into 8 - 8 1/4 inch spring form pan. Bake at 350 degrees for 10 minutes or until lightly browned. Remove and cool.
Nikki's Chocolate Raspberry Cheesecake
Topping
12 oz unsweetened frozen raspberries
1/2 cup sugar
1 tablespoon corn starch
Filling
2 - 8 oz. packages cream cheese
3 eggs
2/3 cup sugar
1 t vanilla
6-8 of Nikki's Raspberry Ladybug Chocolates each cut into 8 pieces (2 boxes)
Cookie Crust
9 oz. (2 cups) chocolate cookies, crushed
1/2 cup butter
Prepare cookie crust according to directions below or use your favorite cookie or graham cracker crust. Use an 8 - 8 1/4 inch spring form pan.
Filling
Beat eggs and sugar until light. Add cream cheese and vanilla and beat thoroughly. Pour filling into crust. Chop each cookie into 7 or 8 pieces and sprinkle over filling. Lightly push cookies down with a fork until they are just covered. Bake 1 hour and 15-30 minutes at 350 degrees or until knife inserted off center comes out almost clean. Cool slightly.
Topping
Thaw raspberries and add the sugar. Let set until they are juicy. Separate the juice from the raspberries using a sieve. Heat the juice and add the cornstarch stirring constantly until the mixture is very thick. Add the raspberries and stir gently. Spread on top of cooked cheesecake. Refrigerate overnight and serve. For a creamier cake, bake wrapped in aluminum foil, dull side of foil facing out.
Cookie Crust
Mix cookies and melted butter. Pat into 8 - 8 1/4 inch spring form pan. Bake at 350 degrees for 10 minutes or until lightly browned. Remove and cool.
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