Desserts

Gelatin (Serve 16):
2-1/2 cups boiling water
3 pkg. (4-serving size each) JELL-O Brand Cherry Flavor Gelatin
2-3/4 cups cold water
1 can (15 oz.) mandarin orange segments, drained
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Stir boiling water into dry gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Reserve a few orange segments for garnish. Gently stir remaining orange segments into gelatin; set aside.Beat cream cheese and sugar in separate medium bowl with wire whisk until well blended. Stir in whipped topping. Spoon into 2-1/2-quart serving bowl; cover with gelatin mixture.
Refrigerate 2 hours or until firm. Garnish with reserved orange
segments.

Layer Cake

(Cake):

1 cup Mint-Chocolate Chips (Nestles)

1 1/4 cups water (divided)

2 1/4 cups Flour (unbleached)

1 teaspoon salt

1 teaspoon baking Soda

1/2 teaspoon Baking Powder

1 1/2 cups Brown Sugar (firmly Packed)

1/2 cup Butter (Softened)

3 eggs (large)

(Chocolate mint frosting):

1/2 cup Mint-Chocolate Chips (Nestles)

1/4 cup Butter

1 teaspoon Vanilla Extract

1/4 teaspoon salt

3 cups Confectioners' Sugar

6 tablespoons milk

(Cake):Preheat ovento 375 degrees F. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes.
In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy.
Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alternately with remaining 1 cup of water.
Pour into 2 greased and floured 9-inch round baking pans
Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done. Cool completely on wire racks. Fill and frost with Chocolate Mint Frosting. Garnish as desired.

(Chocolate mint frosting): Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.)

Baked Alaska (serve 8):

2 pints vailla ice cream
1-inch-thick piece sponge cake or layer cake
5 egg whites
1 tsp. vanilla
1/2 tsp cream of tartar
2/3 cup sugar

Reshape the ice cream to fit atop a round cake base. Select a mixing bowl with a diameter 2 inches smaller than the diameter of a 1-inch thick round layer cake. Stir ice cream in mixing bowl just enough to soften. Cover; freeze till firm. Place the cake on a piece of foil. Center ice cream on the cake (The cake must be 1 inch larger on all sides than the ice cream). Cover; freeze till firm. At serving time, beat together egg whites, vanilla, and cream of tartar to soft peaks. Transfer cake with ice cream to a baking sheet. Spread with egg white mixture, sealing to edges of cake and baking sheet all around. Swirl to make peaks. Place oven rack in lowest position. Bake in a 500F oven about 3 minutes or till golden. Slice; serve immediately.

Crepes Suzette (Serve 6):

(Crepes:)

1 1/2 cup flour

6 large eggs

1 7/8 cup milk

1 1/2 pinch of salt

3/4 stick unsalted butter

vegetable oil for oiling pans

(Sauce:)

3/4 stick unsalted butter

4 1/2 tablespoons sugar

1 1/2 orange, juice and grated rind

1/2 cup orange liqueur (such as Cointreau or Grand Marnier)

Crepes: Whisk together or combine the flour, eggs, milk and salt in a food processor or blender. Blend just until smooth. Add melted butter and combine. The batter should be the consistency of light cream. Let sit in the refrigerator for at least 1 hour or overnight. Lightly oil 1 (6-inch) crepe pan and set over medium heat. Pour about 1/4 cup batter into pan and swirl until the pan is coated. Cook crepes until the top begins to look dry, about 60 seconds. Turn and cook the other side 30 seconds, wiping the pan with an oiled paper towel if crepes begin to stick.

Sauce: In large skillet, melt the butter. When foamy, add sugar and stir until dissolved. Add rind and juice; bring to a simmer. Turn heat to lowest settings. Fold each crepe in half and place 2 at a time in the warm sauce. Using tongs or spatula, fold crepes in half again. Repeat until all crepes have been added. Work quickly so the first crepes do not absorb all the sauce. Warm liqueur briefly and pour over the pan of crepes. Using a long match, ignite the sauce. Remove pan from heat. When flames subside, place crepes on dessert plates. Dust with confectioners sugar; garnish with orange slices and serve.