Profiteroles Here's one that uses a food processor Copyright, 2004, Barefoot in Paris, Barefoot Contessa 1 cup milk 1/4 pound (1 stick) unsalted butter Pinch kosher salt 1 cup all-purpose flour 4 extra-large eggs 1/2 cup heavy cream 12 ounces semisweet chocolate chips 2 tablespoons honey 2 tablespoons prepared coffee Good vanilla ice cream (recommended: Haagen-Dazs), for serving Preheat the oven to 425 degrees F. Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick. Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool. For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside. For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.

David, yup, no raisins. Glad to know I'm not the only one to hate raisins. Thanks Sooz, this recipe is so easy I'll make it for Moe often. Tracy, you understand right. No ice cream maker necessary. Just a blender or food processor. I used the blender. The recipe doesn't call for stirring the mixture after it goes into the freezer, but I think it really helps set it up and keep it creamy. Jenn, the cookie time wasn't adjusted for the round cookies. But for the dough I baked in the small cookie sheet for the bars, I did have to add a couple of extra minutes. I cut the bars while the cookie was still slightly warm. FOAS, looks great. Moe would love both the strawberry and blueberry. I have some raspberries in the freezer that I'll use for the next batch. I might even add some chocolate to that batch. Ann

Yum, that looks good. Someone here posted a recipe for peaches & cream pie that our family loved. I really need to keep better records of where my recipes come. You didn't have enough peaches probably, & didn't mention pudding mix, but... Peaches & cream pie 3/4 c flour 1/2 t salt 1 t baking powder 1 (3 ounce) pk non-instant vanilla pudding mix 3 T butter, softened 1 egg 1/2 c milk 3 c sliced peaches, drained/syrup reserved 8 oz cream cheese, softened 1/2 c sugar 1 T sugar 1 t cinnamon Set oven at 350. Grease sides and bottom of a 10" deep-dish pie pan. Mix flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture. Beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top. Bake 30 to 35 minutes. Chill. With fresh peaches, slice them, cover with some sugar & let set to form syrup. Good with strawberries too to

More for your consideration: APRICOT BRANDY SOUR CREAM POUND CAKE 1 cup coarsely chopped dried apricots 1/2 cup apricot brandy, Cointreau, Grand Marnier, Triple Sec or Amaretto 3/4 cup apricot nectar or orange juice 1 tsp. finely grated or finely chopped orange zest 2 cups sugar 1/2 lb. (2 sticks) unsalted butter, at room temperature 6 eggs, at room temperature 1 Tblsp. vanilla extract 3 cups all-purpose flour 1 cup sour cream 2 tsp. baking powder 1 tsp. salt 1/2 tsp. baking soda Place the apricots, brandy, and apricot nectar in a small saucepan and bring to a low boil over medium heat. Off heat, cover and set aside for at least 20 minutes. Preheat oven to 325° F. Lightly grease a tube or bundt pan. Place the orange zest and sugar in the bowl of a mixer fitted with a paddle and spin/mix for 5 minutes. Add the butter and beat until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl before each addition. Add the vanilla and mix. Add 1-1/2 cups flour and beat well. Scrape down the sides of the bowl and add 1/2 cup sour cream. Scrape down the sides of the bowl, add the remaining 1-1/2 cups flour, baking powder, salt, and baking soda, and beat well. Scrape down the sides of the bowl and add the remaining 1/2 cup sour cream. Drain the apricots and set aside the extra liquid. Fold the apricots into the batter, scrape down the sides of the bowl, and gently spoon the batter into the prepared pan. Transfer to oven and bake until a tester comes out clean, about 1 hour. Cool for 5 minutes and prick the surface of the cake with a toothpick. Brush on the reserved liquid and cool to room temperature. From The Bake Sale Cookbook by Sally Sampson. ISBN 0-684-86229-8. DRUNKEN CHOCOLATE PECAN CAKE INGREDIENTS FOR CHOCOLATE PECAN CAKE: 12 oz. semisweet chocolate 1 cup unsalted butter 8 egg yolks 1/2 cup bourbon 1-1/2 cups sugar 8 egg whites 1-1/2 cups whole shelled pecans, ground INGREDIENTS FOR CHOCOLATE FROSTING: 1 lb. semisweet chocolate 3/4 cup butter 1/2 cup shelled pecan halves Whipped cream TO PREPARE THE CAKE: Preheat oven to 300° F. Melt the chocolate and butter in a saucepan, stirring to blend. Combine the egg yolks, bourbon and 3/4 cup of the sugar in the top of a double boiler. Cook over simmering water until creamy and light yellow, beating constantly with a wooden spoon. Beat the egg whites and the remaining 3/4 cup sugar in a large bowl until stiff peaks form. Fold in the egg yolk mixture. Fold in the melted chocolate and the pecans. Spoon into a 10-inch springform pan. Bake for 1-3/4 hours. Let cool in the pan. Remove the pan side. TO PREPARE THE FROSTING: Melt the chocolate and butter in the top of a double boiler over simmering water, stirring constantly until smooth. Let stand until thick enough to spread, stirring frequently. Level the cake top, using a serrated knife. Frost the cooled cake. Decorate with pecan halves. Serve topped with whipped cream. Yield: 10 to 12 servings. From Dining by Design Stylish Recipes * Savory Settings. Copyright 1999. By The Junior League of Pasadena, Inc. FRANGELICO CHOCOLATE CAKE SUPREME 3 eggs, separated 3/4 cup granulated sugar 1/2 cup butter 1 cup light brown sugar 2-1/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1-1/2 Tblsp. baking soda 3/4 cup strong cold coffee 3/4 cup Frangelico liqueur Grease and flour two 9" cake pans. Preheat oven at 350° F. Beat egg whites until frothy then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yolks one at a time. Sift flour, cocoa, baking soda together. Add to creamed mixture alternately with coffee and Frangelico. Blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30 to 35 minutes or until done. Cool 10 minutes, invert on wire rack, and remove pans. Cool before frosting. Frangelico Frosting: 6 Tblsp. Butter 1 lb. sifted powdered sugar 3 Tblsp. Frangelico liqueur 2-3 Tblsp. hot coffee In large bowl, cream butter and powdered sugar. Add Frangelico and hot coffee, beat until smooth. Source: Frangelico Liqueur Recipe Booklet. BAILEY'S CHOCOLATE MOUSSE PIE 1 ready-made piecrust (graham or chocolate) 1 envelope unflavored gelatin 1 tsp. vanilla extract 3/4 cup milk 3/4 cup Bailey's Irish Cream liqueur 6 oz. semisweet chocolate chips 2 cups frozen whipped topping Chocolate-dipped strawberries, if desired In saucepan, sprinkle unflavored gelatin over milk; let stand about 1 minute. Stir over low heat until gelatin is dissolved, about 5 minutes. Add chocolate and continue cooking, stirring constantly until chocolate is melted; stir in vanilla. Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat. When mixture forms mounds when dropped from spoon, fold in whipped topping. Turn into crust. Garnish with more whipped topping and strawberries, if desired. Chill at least 4 hours before serving. DRUNKEN CHOCOLATE TART Crust: 2 cups flour 2 Tblsp. sugar Pinch of salt 1-1/2 cups cold, unsalted butter 3 Tblsp. shortening 3 - 4 Tblsp. ice water Place flour, sugar, and salt in bowl of food processor and blend. Add butter and shortening, blending until crumbly (like cornmeal). Add 2 to 3 Tblsp. of ice water; blend and add more water, if needed. Process until dough forms a ball. Remove dough, wrap in plastic, and chill for at least one hour. Press dough evenly into sides and bottom of an 8- to 10-inch tart pan, with a removable bottom. Prick the bottom with a fork and chill until ready to fill. Filling: 1 cup dark brown sugar 3/4 cup light corn syrup 1/4 cup melted butter 3 large eggs 6 Tblsp. bourbon 1/2 tsp. vanilla 1 cup walnuts 3/4 cup semisweet chocolate chips Mix brown sugar, corn syrup, butter, eggs, whiskey, and vanilla. Sprinkle walnuts and chocolate chips over bottom of chilled tart crust. Pour filling mix over nuts and chocolate. Bake approximately 35 to 45 minutes at 350° F. until the center is softly set. Let cool before serving. Serves 8-12. MARGARITA FROZEN PARTY PIE 1-1/2 cups crushed pretzels 1/4 cup granulated sugar 2/3 cup butter or margarine, melted 1 can (14 ounces) sweetened condensed milk 1/4 cup fresh lime juice 1/4 cup Tequila 4 Tblsp. Triple Sec liqueur 1 cup fresh or frozen strawberries, chopped 2 cups whipped cream food coloring Mix crushed pretzels, margarine, and sugar. Press into the bottom and up the sides of a 9-inch pie pan. In a bowl mix Tequila, Triple Sec, condensed milk, and lime. Pour half of the mixture in another bowl. Add strawberries and a few drops of red food coloring to one half. Fold in 1 cup whipped cream. To other half, add only a drop or two of yellow food coloring and 1 cup whipped cream. Spoon into crust, alternating colors. Freeze for 4 hours or overnight. Makes 1 (9-inch) pie. PAPPADEAUX'S SWEET POTATO PECAN PIE WITH BOURBON SAUCE 1-1/4 cups cooked mashed sweet potatoes (2 medium potatoes) 1/4 cup brown sugar 1/4 cup granulated sugar 1 Egg -- lightly beaten 1/4 cup heavy whipping cream 1/4 tsp. vanilla extract Pinch of salt 3/4 tsp. ground cinnamon 3/4 tsp. allspice 3/4 tsp. nutmeg 3 Tblsp. softened butter 1 unbaked pastry for a single -- crust 9"-10" pie shell Pecan filling and Bourbon sauce PECAN PIE FILLING: 1-1/4 cups sugar 1-1/4 cups dark corn syrup 3 eggs -- lightly beaten 3 Tblsp. unsalted butter -- softened 1/4 tsp. vanilla extract Pinch of salt 3/4 tsp. ground cinnamon 1-1/4 cups chopped pecans BOURBON SAUCE: 1-1/2 cups heavy (whipping) cream 1 cup milk 1 pkg. instant vanilla pudding mix (4-serving size) 3 Tblsp. bourbon, brandy or rum 1 tsp. vanilla extract Preheat oven to 325° F. Combine mashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth, do not overmix. To assemble pie, spoon sweet potato filling into the pastry-lined pie pan. Fill shell evenly to the top with pecan filling. Bake 1-1/2 hours or until a knife inserted into the center of the pie comes out clean. Store pie at room temperature for 24 hours. Serve pie slices with Bourbon Sauce on top or to the side. Prepare Pecan Pie Filling: Combine sugar, syrup, eggs, butter, vanilla, salt and cinnamon in an electric mixing bowl and beat on low speed until syrup is opaque, about 4-5 minutes. Stir in pecans, mix well. Prepare Bourbon Sauce: Combine cream and milk in a large mixing bowl. Slowly whip in pudding mix. Add bourbon and continue whipping. Add vanilla and whip until mixture is well blended to sauce consistency (should not be as firm as pudding, but should not be runny). Sauce should be made about one hour before use; it will thicken as it sits.