What’s cooking with Tina!

August 29, 2006

Chocolate Souffle

Filed under: Salt,Sugar,Vanilla — Tina @ 6:48 pm


1 envelope unflavored gelatin

3 Tablespoons cold water

2 ounces unsweetened chocolate

1/2 cup powdered sugar

1 cup milk

3/4 cup granulated sugar

1/4 teaspoon salt

1 teaspoon vanilla

2 cups whipping cream


Soften gelatin in water; set aside. Melt chocolate in top of double boiler over hot, not boiling, water. Stir in powdered sugar and blend until smooth. Scald milk; stir into chocolate mixture. Cook, stirring constantly, until mixture reaches the boiling point. (Do not boil.) Remove from heat and mix in softened gelatin, granulated sugar, salt and vanilla. Chill until slightly thickened. Beat until light and airy. Whip cream and carefully fold into chocolate mixture. Pour into soufflé dish or serving bowl. Refrigerate 2–3 hours, or until firm.

SERVES: 6 – 8

August 25, 2006

No Bake Cookie Crumble Cheesecake

Filed under: Chocolate Chips,Cookies,Cream Cheese,Gelatine,Milk,Sugar,Vanilla — Tina @ 2:30 am


  • 1 Envelope plain gelatine
  • 1/4 c Cold milk
  • 1 c Milk, heated to boiling
  • 2 pk Cream cheese, 8 oz. ea.
  • 1/2 c Sugar
  • 1 t Vanilla extract or flavor
  • 1/2 c Mini-chocolate chips
  • 1 Deep dish graham cracker Crust (9oz. size).
  • 1 c Your favorite cookies, Coarsely crushed.


  1. In blender, sprinkle gelatine over cold milk; let stand 2 min.
  2. Add hot milk and process at low until dissolved, about 2 min.
  3. Add cream cheese, sugar and vanilla and process until blended.
  4. Arrange chocolate in bottom of crust.
  5. Pour in gelatine mixture; sprinkle with crushed cookies.
  6. Chill until firm, about 2 hrs.

August 24, 2006

Pecan Pie


  • 6 eggs
  • 2 cups dark corn syrup
  • 1 cup sugar
  • 1 cup packed dark brown sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1-1/2 cups pecan pieces
  • 2 unbaked (9-inch) pie shells


Whisk the eggs lightly in a bowl. Stir in the corn syrup, sugar, brown sugar, butter, vanilla and salt. Fold in the pecans. Spoon the pecan mixture evenly into the pie shells. Bake at 350 degrees for 1 hour. Remove the pies to a wire rack to cool.

NOTE: A holiday must. Serve with whipped cream on the side.

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