Butterscotch pie, chocolate tart and more weekend treats
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End the day right with one, or all, of these yummy recipes from Jackie Collins and her new cookbook, "The Lucky Santangelo Cookbook."
- 16 tablespoons unsalted butter, plus a little, soft butter, for buttering the molds
- 8 ounces bittersweet chocolate, preferably Valrhona
- 4 large eggs
- 4 large egg yolks
- 1/2 cup sugar
- 4 teaspoons all-purpose flour, plus a little more for dusting
Butter and lightly flour nine ½-cup capacity tart molds. Tap out all the excess flour. Cut up the butter and break up the chocolate. Place both in a 1-quart Pyrex measure. Set aside. Using an electric hand mixer, combine the eggs, egg yolks and sugar and beat until thick and light. Cook the butter and chocolate in the microwave oven for 2 minutes and 10 seconds at 50 percent power. Stir the nearly melted chocolate with the butter until smooth. Pour into the egg mixture, then quickly beat in the flour, just until combined. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, or for up to several hours. Bring them back to room temperature before cooking.) Preheat the oven to 450 degrees. Place the molds on a baking sheet and bake for 6 to 7 minutes. The centers will still be quite soft, but the sides will be set. Invert each mold onto a place and let sit for about 10 seconds. Unmold by lifting up one corner of the mold. The cake will fall out onto the plate. Serve immediately.
- 11/2 cups packed brown sugar
- 2 tablespoons unsalted butter
- 1 cup water
- Pinch of baking soda
- 3 large eggs yolks
- 3/4 cup whole milk
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 blind-baked pie crust (9 to 10 inches)
In a sauce pan, bring the brown sugar, butter, water and baking soda to a boil and simmer for 5 minutes. Keep warm.Meanwhile, in a 1-quart Pyrex glass, measure, whisk the egg yolks until pale yellow. In a heavy-bottomed sauce pan, bring the milk, flour and cornstarch almost to a boil. Temper the egg yolks by adding ¼ cup of the hot milk mixture, whisking constantly, then add another ¼ cup, then the remaining hot milk.Add the milk-egg mixture to the brown sugar-butter mixture. Whisk in the vanilla and salt.Pour the mixture into the baked pie shell and refrigerate, at least 2 hours.
- 4 limes, plus 2 additional for garnish
- 2 tablespoons superfine sugar
- 1 dozen ice cubes
- 1 1/2 cups cachaça (Brazilian sugarcane liquor)
Quarter all the limes lengthwise, then cut each quarter in half crosswise and place the quarters of 4 of the limes in a pitcher. Add 2 tablespoons of the sugar to the pitcher, then muddle the lime quarters by pounding and pressing with a wooden spoon until the sugar is dissolved. Fill 6 to 8 glasses with ice and add 3 tablespoons (1 ½ ounces) of cachaça to each glass and stir in the muddled lime mixture to fill each glass.