Taurus Recipes



Raspberry & Dried Fig Crepes
Pot au Creme de Chocolat
Pound Cake
Cream Cheese Poppy Seed Pound Cake
Russian Tea Cookies
Bourbon, Brandy or Rum Balls
Chocolate Pie
Strawberry- White Chocolate Tieramasu


Raspberry & Dried Fig Crepes

(makes 4)

1 pkg. pre-cooked crepes (most supermarkets will have them)
1/4 t vanilla
3/4 cups chopped dried Calimyrna figs
1 c raspberries
1/2 cup wine
1/2 cup water
1/8 cup (packed) dark brown sugar
2 tablespoons honey

Mix in heavy saucepan, simmer & stir till sugar dissolves. Simmer over medium heat until figs are tender, about 30 minutes. Cool. (Can be prepared 3 days ahead. Cover and chill.) Fill & fold crepes. Heat crepes in a little butter over med. heat until crisp. Serve topped with honey & whipped cream.

Pot de Crème au Chocolat

1 oz sweet chocolate 1/4 c light cream
2 beaten egg yolks 1//2 t vanilla
2 T white sugar

Heat chocolate, sugar & cream over medium; stirring constantly. Beat in egg yolks, stir in vanilla. Pour into dishes. Chill, serve topped with whipped cream.

Pound Cake

3 cups sugar
2 sticks butter
1 cup Crisco
5 eggs
1 t vanilla
3 1/4 cups plain flour
1 cup sweet milk ( Make this by using 2/3 cup of canned milk and filling to cup with warm water.)
1 t grated lemon peel
1 t grated orange peel

Cream sugar with Crisco and butter. Add other ingredients one at a time. Mix until smooth. Bake one hour and 20 minutes at 350 degrees. Serve with peaches & whipped cream.

Cream-Cheese Poppy Seed Pound Cake

1 cup butter
1 8-ounce package cream cheese
6 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2-1/4 cups granulated sugar
1/4 cup poppy seeds
2 teaspoons vanilla
Lemon Icing (see below)

Stand butter, cream cheese, and eggs at room temperature for 30 minutes. Grease and lightly flour pan. Combine flour, baking powder, and salt. Set aside.

In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed till softened. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 5 minutes or till very light and fluffy. Add poppy seeds and vanilla. Add eggs, one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Gradually add flour mixture, beating on low till combined. Pour batter into prepared pan.

Bake in a 325° F oven about 1-1/4 hours or till a toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan. Cool completely. Drizzle Lemon Icing over cake.

Lemon Icing: In a small mixing bowl stir together 1-1/2 cups sifted powdered sugar, 1/2 teaspoon finely shredded lemon peel, and 1 to 2 tablespoons lemon juice.

Russian Tea Cookies

1 c softened butter 2 1/4 c flour
1/2 c confectioner’s sugar 1/4 t salt
1 t vanilla 3/4 c raisins or walnuts

Pre-heat oven at 400. Mix butter, sugar & vanilla. Work in flour & salt. Shape into 1 in. balls. Bake 10-12 min. Coat twice with confectioners sugar (put cookies in a bag of sugar & shake – once while still slightly warm, once when completely cooled.)

Bourbon, Brandy or Rum Balls

2 1/2 c vanilla wafer crumbs 1 c chopped raisins or walnuts
3 t cocoa 2 T white corn syrup
1 1/2 c confectioners’ sugar, divided
1/4 c bourbon, brandy or rum

Mix cookie crumbs, cocoa, 1/2 confectioner’s sugar & raisins or nuts. Add bourbon. Brandy or rum & corn syrup. Shape into balls and coat with remaining confectioner’s sugar.

Chocolate Pie

Pie crust 1/8 t vanilla
1 c whipping cream 1//2 c milk
16 marshmallows 7 bars baking chocolate

Heat marshmallows, milk & chocolate over medium heat, stirring constantly until blended. Chill until thick. Beat in cream & vanilla. Fold cream into chocolate mixture. Pour into pie crust. Chill at least 3 hours.

Strawberry-White-Chocolate Terramasu

1 6-ounce package white baking bars, chopped
3/4 cups whipping cream
1/2 cup brewed espresso (or strong coffee)
1 T brandy
1/2 3-ounce package cream cheese, softened
1 1/4 3-ounce package ladyfingers (15), split
1 1/2 cups sliced fresh strawberries
1 cup halved fresh strawberries

Chill a medium mixing bowl and beaters of an electric mixer. In a saucepan combine baking bars and 1/4 cup of the cream; heat and stir over low heat until bars are melted. Cool slightly. Stir together espresso or coffee and brandy. Set aside.

Filling: in the chilled bowl beat remaining whipping cream with an electric mixer on medium until soft peaks form; set aside. In a large mixing bowl beat cream cheese until fluffy. Add cooled baking bar mixture to cream cheese; beat on medium speed until smooth. Fold whipped cream into cream cheese mixture. Set aside.

Line the sides of a pan with some of the ladyfinger halves, flat side in. Arrange half of the remaining ladyfingers on the bottom of the pan. Drizzle half of the espresso mixture over ladyfingers in the bottom of the pan. Spoon a third of the filling over ladyfingers. Top with sliced strawberries. Top with remaining ladyfingers. Drizzle with remaining espresso mixture. Top with remaining filling.

Cover and chill for 3 to 4 hours. Before serving, arrange halved berries atop filling. Cut into wedges to serve. Makes 5 to 6 servings.


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