The Lake Kitchen » desert http://www.thelakekitchen.com Make Ahead Meals with Jill Sharpe Fri, 03 Feb 2012 15:32:14 +0000 en hourly 1 http://wordpress.org/?v=3.0.1 Dark Chocolate Peppermint Bark http://www.thelakekitchen.com/2009/12/08/dark-chocolate-peppermint-bark/ http://www.thelakekitchen.com/2009/12/08/dark-chocolate-peppermint-bark/#comments Tue, 08 Dec 2009 11:41:04 +0000 Jill http://www.thelakekitchen.com/recipes/dark-chocolate-peppermint-bark

This treat is perfect for the holiday’s and so easy to make.
Make Ahead Tip: You can make this candy up to 1 week in advance.
Makes 2 cookie sheets of bark


Ingredients

  • 3, 12 oz package dark chocolate
  • 3/4 teaspoon peppermint extract
  • 3, 12 oz package white chocolate
  • 12 candy canes


Directions

  1. Line 2 jelly roll pans or cookie sheets a sit pat or parchment paper.
  2. Add dark chocolate to a medium microwave safe mixing bowl. Microwave for 2-2 1/2 minutes, stopping and stirring the chocolate every 20 seconds or so, until the chocolate has fully melted.
  3. Stir peppermint extract into the melted chocolate.
  4. Pour 1/2 the dark chocolate on each cookie sheet and spread to the corners evenly. Set aside.
  5. Smash wrapped candy canes with the pack of a pan. Unwrap and place the candy cane sprinkles in a small bowl.
  6. Melt the white chocolate the same way you did the dark, making sure to use a clean bowl.
  7. Once the dark chocolate has hardened pour half the white chocolate over each layer of dark chocolate. Spread evenly.
  8. Sprinkle the candy cane sprinkles evenly over the white chocolate.
  9. Allow to harden for 1 hour.
  10. Break off pieces and enjoy.
]]> http://www.thelakekitchen.com/2009/12/08/dark-chocolate-peppermint-bark/feed/ 0 Blueberry Lemon Tart http://www.thelakekitchen.com/2009/07/29/blueberry-lemon-tart/ http://www.thelakekitchen.com/2009/07/29/blueberry-lemon-tart/#comments Wed, 29 Jul 2009 12:43:25 +0000 Jill http://www.thelakekitchen.com/recipes/blueberry-lemon-tart

This desert is a delicious lemon pie with fresh blueberries and a dab of whip cream.


Ingredients

  • 1 package or 9 gram crackers
  • 1/3 cup sugar
  • 5 tablespoons butter, melted
  • 2/3 cup fresh squeezed lemon juice
  • 3 extra large egg yolks
  • 2 teaspoons of lemon zest
  • 1 14 oz. can of sweetened condensed milk
  • 3/4 cup blueberries


Directions

  1. Preheat your oven to 350°.
  2. Grease an 8 inch tart pan or pie plate.
  3. In a food processor blend gram crackers and sugar until fine crumbs form.
  4. Pour in melted butter and blend together in short pulses.
  5. Press gram cracker mixture into the pan with the bottom of a measuring cup, making sure the bottom and the sides are even and compact.
  6. Bake for 10 minutes. Remove from the oven and set aside.
  7. Turn your oven up to 400°.
  8. With a hand mixer or counter top mixer fitted with a whisk attachment, whisk together egg yolks on high for 2 minutes.
  9. On medium speed whisk in the sweetened condensed milk until fully mixed.
  10. Add the lemon zest and juice and blend for 30 seconds.
  11. Pour the filling into your crust.
  12. Evenly drop blueberries over the top of the filling. Place in the oven and bake at 400° for 7 minutes. Turn heat down to 325° and bake for 15 minutes.
  13. Remove from the oven and let cool for about 20 minutes. Keep in the fridge until you are ready to serve, no longer than 12 hours.
  14. Serve with a dollop of whipped cream.
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