Crescent Amazing Parlor

Chocolate Cookies

Prep: 20 min Total: 1hour

Ingredients:

1 ¼ cup butter “unsalted”
2tsp vanilla essence
2tbsp lime juice
2 large eggs
½ salt
2 cups white sugar
2 cups flour
¾ coco powder
1tsp baking soda

Method:
Preheat oven to 350*F (175*C).

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, lime juice and vanilla essence and beat well.

Sift flour, coco powder, baking soda and salt in another bowl, after gradually add to the liquid mixture and mix well.

Use a teaspoon and place the dough onto the cookie tray with a baking sheet. Bake for 10 minutes. (DON NOT OVERBAKE, THE COOKIES WILL BE SOFT. THEY WILL PUFF WHILE BAKING AND FLATEN WHILE COOLOING.)

After baking place cookies on a rack to cool, after it is cool, sift icing powder and cinnamon or nutmeg of the cookies.

Red Velvet Cake (creaming method)

Prep: 35 min Total: 1:45 hour

Cake:

2 ½ cups flour
1 ½ cups (300g) white sugar
1tsp salt
5tbsp coco powder
1tsp baking soda
1tsp cinnamon
3tbsp red food coloring (liquid)
½ cup (120g) butter "unsalted"
2 large eggs
2tbsp vanilla essence
2tbsp lime juice or white vinegar
1 cup butter milk

Cream Cheese Frosting:

4 cups icing sugar
½ cup butter “unsalted”
400 g cream cheese
2tbsp lime juice
2tbsp vanilla essence

Method:
Preheat oven to 350*F (175*C), grease 2 pans with oil and lightly dust with 1tbsp coco powder.

Cream butter and sugar until light and fluffy and add in one egg at a time, when you add one mix and then add the other and mix.

In a small mixing bowl, mix oil, coco powder, red food coloring and vanilla essence until smooth. Stir in color mixture with lime juice or white vinegar through the cream sugar mixture.

Sift flour, baking soda, salt and cinnamon in a separate bowl. Add half the dry ingredients and half the butter milk to the cream mixture and mix well, repeat the process with the other half dry ingredients and butter milk.

Divide the batter among the 2 pans equally and bake for 30 min. After put to cool on a wire rack.

In a mixing bowl, beat together cream cheese, butter and vanilla essence until smooth for 4 min, beat in icing sugar until frosting is light and fluffy, add icing sugar in half cup at a time, and in lime juice and beat for 30 sec.

When the cake is cool, decorate and you’re done.

Prep: 20 min Total: 1 hour

Filling:

6 cups of thinly sliced apples
3/4tbsp white sugar
1tbsp butter "unsalted"
1tbsp vanilla essence
5tbsp lime juice
1tsp cinnamon
1tsp nutmeg

Piecrust:

2 cups flour
1 cup fat (half vegetable shortening & half unsalted butter)

Method:
Prepare pie crust dough, sift the flour and add in the fat and bring to a crumble form, after use cold water to bring the crumbs together. Later make into a ball form, r**e in clear r**e and place in the fridge for 5 min.

Slice apple and place in lime water. Combine sugar, cinnamon and nutmeg and set aside.

Roll dough out and place into pie pan, with the remain make a lattice crust to top the pie after filling.

Place sugar mixture in a frying pan with butter, essence and lime juice and stir to liquid form with a wooden spoon and add in the apples, stew for 5 min.

Use the wooden spoon to place the apples into the pie crust, after place the lattice crust at the top and brush with egg and lime juice mixture and sprinkle sugar.

Place on the low rack in the preheated oven of 450*F (230*C) and bake for 10 min, after reduce temperature to 350*F (175*C) then back for 30-35 min

Chicken Parmesan Bundles

Prep: 35 min Total: 1 hour 5 min

125 g Philadelphia Brick Cream Cheese, softened
300 g chopped spinach, thawed, well drained
1 1/4 Cup Kraft Mozzarella Shredded Cheese, Divided
6 Tbsp. Kraft 100% Parmesan Grated Cheese, Divided
6 small boneless skinless chicken breasts
1 egg
10 Ritz Crackers, Crushed (about 1/2 cup)
1 1/2 Cup Pasta Sauce, Heated

Method

Preheat oven to 375 F. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 tbsp of the parmesan cheese, until well blended.

Cut open chicken breast and spread the mixture evenly and seal. Dip the chicken into the egg and crush ritz crackers and put to bake.

Bake for 30 - 40 min, garnish with pasta sauce and cheese

Blue Sky

4 oz (125 mL) Ocean Spray
White Cranberry Cocktail
1 1/2 oz (45 mL) Hpnotiq

Pour into glass filled with ice, Garnish with a lemon slice.

Raspberry Breeze

4 oz (125 mL) Ocean Spray
100% Juice Blend Cranberry & Raspberry
1 1/2 oz (45 mL) Alize Reed Passion Liqueur

Add ingredients to a glass filled with ice. Garnish with raspberry skewer and mint leaf

Liquid Sunset

3 oz (90 mL) Ocean Spray
Ruby Red Gr**efruit Cocktail
1 1/2 oz (45 mL) Vodka
1/2 oz (15 mL) Orange Liqueur
1 Fresh Lime Wedge, Squeezed

Shake with ice and strain to a chilled glass. Garnish with a gr**efruit wedge.

Peanut Better Striped Delight

Prep: 20 min. Total: 4 hours 40 min.

Ingredients

1 pkg (350 g) oreo cookies
1/4 cup butter, melted
1 pkg (250 g) philadephia brick cream cheese, softened
1/4 cup sugar
3 cups plus 2 tbsp. cold milk, divided
3 cups thawed cool whip whipped topping, divided
2 pkg ( 4 - serving size each ) jell - o vanilla instant pudding
1/3 cup kraft smooth peanut butter

Method

Place cookies in food processer; cover. Process to form fine crumbs. Transfer to mdium bowl. Add butter; mix well. Press firmly onto bottom of 13x9 dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 tbsp of milk in separate bowl with wire whisk until well blended. Add 1 1/4 cups of the whipped topping; mix well. Spread over crust.

Pour remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min or until well blended. Add peanut butter ; mix well. Spread evenly over cream cheese layer. Let stand 5 min or until thickened. Top with remaining 1 3/4 cups whipped topping; cover.

Refrigerate at least 4 hours before cutting into pieces to serve. Store any leftover in refrigerator.

Garnish with additional cookie crumbs

Makes 24 servings, 1 piece each