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Decadence, torte, or shortbread ... they're malted.

Used generously, malted milk powder leaps beyond its role as a supporting flavor to lend its own sweetness to these four desserts.

The powder, made with extracts of wheat and malted barley, is available unflavored (often called original) and with chocolate. Both are sweet, but the chocolate powder has sugar added You can use either flavor in these recipes; add sugar as desired. In the supermarket, look for malted milk powder near other milk-drink mixes.
 Malted Chocolate Decadence
 1/2 cup 1/4 lb.) butter or margarine
 1/4 cup water
 6 ounces semisweet chocolate,
 2 ounces unsweetened chocolate,
 4 large eggs
 3/4 cup malted milk powder
 2 tablespoons sugar

In a 2- to 3-quart pan over low heat, stir butter, water, and semisweet and unsweetened chocolate just until smooth. In a mixer bowl, whip eggs at high speed until doubled in volume. Beat in powder, then chocolate mixture and sugar. Butter a 9-inch cake pan with removable rim. Set pan on 2 sheets of heavy foil, each about 12 inches square; press foil firmly against sides of pan (take care not to tear foil), letting ends extend above pan rim. Set pan with foil into a larger baking pan; pour batter into cake pan. Put pans in a 350 degree oven; fill outer pan with about I inch boiling water. Bake until center of cake feels set when gently touched, about 45 minutes. Lift foil sides to remove cake from water; cool on rack. Chill at least 2 hours or up until the next day. Remove pan rim. Serves 12 to 16.

Per serving: 192 cal.; 3.8 g protein; 14 g fat; 17 g carbo.; 156 mg sodium; 71 mg chol.
Malted Cream Cheese Torte
 1 large package (8 oz.) cream cheese
 1/2 cup malted milk powder
 1 cup whipping cream
 1 to 2 tablespoons sugar
 Malted crust (recipe follows)
 3 cups strawberries, rinsed, drained,
 hulled, and cut in half

With an electric mixer, smoothly combine cream cheese and powder. Beating at high speed, add cream in a steady stream so mixture remains thick (if cream is added too fast, mixture thins and will not rethicken). Stir in sugar to taste. Spread mixture evenly in crust; cover and chill at least 2 hours or up until next day. Mound berries on filling. Remove pan rim. Cut in wedges. Serves 10 to 12.

Per serving: 361 cal.; 6.3 g protein; 25 g fat,- 30 g carbo.; 319 mg sodium; 70 mg chol.

Malted crust. Break 6 ounces (about 24 pieces, 1 in. wide and 3 1/2 in. long) zwieback cookies into a food processor; add 1/4 cup pecans and whirl to a fine powder. (Or crush cookies and mince nuts.)

Add 1/2 cup malted milk powder and 1/2 cup (1/4 lb.) cold butter or margarine, in chunks. Whirl or rub mixture with fingers to form fine crumbs; pat into a ball. Press dough over bottom and I inch up sides of a 9-inch cake pan with removable rim. Bake in a 325 degrees oven until golden brown, 15 to 25 minutes. Cool in pan. If made ahead, wrap airtight and store up until next day.

Malted Cooky Shortbread

Follow recipe for malted crust (preceding) except press dough evenly over bottom of a 10-inch tart pan with removable rim. While warm, cut baked cooky into 10 to 12 wedges but leave in place. Let cool, then remove pan rim. Serve, or store airtight up to 3 days. Makes 10 to 12 pieces.

Per piece: 183 cal.; 2.9 g protein; 11 g fat,- 18 g carbo.; 184 mg sodium; 26 mg chol.
Malted Ice Cream Pie
 1/2 gallon vanilla ice cream
 1/2 cup malted milk powder
 Malted crust (recipe precedes)

Transfer ice cream to a large bowl and place in refrigerator until soft enough to stir but not melted, about 45 minutes. Add powder and beat until well blended. Quickly spread ice cream mixture evenly in crust; cover and freeze until firm, at least 4 hours. If made ahead, seal airtight and freeze up to 2 weeks. Remove pan rim; cut into wedges. Serves 10 to 12.

Per serving:401 cal; 7 g protein; 22 g fat,,46 g carbo.; 333 mg sodium; 67 mg chol.
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Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Jul 1, 1990
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