New York Delight Recipes

ANGEL'S DELIGHT

Steps:

• To make the angel hair, combine sugar, corn syrup and water in a medium saucepan. Place over high heat and cook, swirling pan occasionally, until the mixture reaches 305 degrees on a candy thermometer. Immediately remove from heat and plunge the bottom of the pan into cold water. Let stand until mixture thickens, about 5 minutes. Place a large sheet of parchment paper on a work surface. Hold 2 forks in 1 hand and dip the tines into the syrup. Rapidly wave the forks back and forth over the parchment paper, letting the thin, fine strands fall on the paper. Repeat with remaining syrup. Set aside.
• Thinly slice the strawberries. Either use a small heart-shaped cutter to cut hearts out of strawberry slices or trim them into heart shapes with a small knife. Set aside.
• To make the cake, preheat oven to 375 degrees. Butter 4 1-cup ramekins and coat with sugar. Set aside. Place chocolate, butter and salt in a double boiler. Heat over medium heat, stirring occasionally until melted. Remove from heat, add cocoa and whisk until smooth. In separate bowl, whip egg whites on medium speed until foamy. Add sugar, turn speed to high and whip to stiff peaks. Very gently fold chocolate into egg whites. Spoon the mixture into the molds until they are 3/4 full (this may not take all of the batter). Bake until puffed and browned but still liquid in the center, about 5 to 6 minutes.
• Run a small knife inside the rim of the molds to loosen. Invert the cakes onto the center of each of 4 plates. Wrap some of the angel hair around each of the cakes. Scatter a few of the strawberry hearts over the angel hair. Serve immediately.

CHEESECAKE-CHOCOLATE PUDDING BARS

Steps:

• Heat oven to 350 degrees. Prepare the crust: In a large bowl, combine the flour, pecans, salt and melted butter; mix with a fork until everything is evenly moistened. Tip the mixture into an 8-by-8-inch baking dish and spread into an even layer. Press the mixture into a flat, even layer using your fingertips. Bake until dry and golden, about 25 minutes. Set aside to cool.
• While the crust cools, prepare the cheesecake layer: In a large bowl with an electric mixer on medium, beat the cream cheese and confectioners' sugar until fluffy and smooth, about 2 minutes. Beat in the vanilla. In a separate bowl, beat the heavy cream with an electric mixer on medium until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Spread evenly over the prepared crust. Cover and refrigerate until firm, about 1 1/2 hours.
• Prepare the pudding: Set the chopped chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set aside. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks.
• Heat the mixture over medium, whisking constantly, until it has thickened and just come to a low boil. Continue to cook the pudding, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the pudding stand for 1 minute, then whisk it with the butter and chocolate until smooth. Refrigerate until cool, about 1 hour. (To speed up the process, spread the pudding into an even layer on a rimmed baking sheet. Stir often until the pudding has cooled, about 10 minutes.)
• Whisk to remove any lumps that may have formed while cooling. Dollop the cold pudding over the top of the cheesecake. Carefully spread the pudding out into an even layer. Cover and chill until set, at least 4 hours and up to overnight.
• Whip the remaining heavy cream and confectioners' sugar to stiff peaks. Spread on top of the pudding. Garnish with chocolate shavings and cut into squares to serve.

NEW YORK DELIGHT

Steps:

• Boil margarine, sugar,eggs and coconut for 1 minute.
• Add marshmallows and crushed graham wafers.
• Put in 8" square pan to set.
• When cold, cut in bars, and roll in crushed wafer crumbs.

FROGGIES AKA NEW YORK DELIGHT

Steps:

• In a medium saucepan, beat eggs, add sugar, margarine and coconut; cook for 1 minute.
• Add marshmallows, and stir until dissolved.
• Add graham wafer crumbs and mix well.
• Press into lightly greased 8x8 square pan.
• Chill in fridge until completely cool, approximately 1 hour.
• Cut into bars and roll into crushed corn flakes.The easiest way to get the crumbs finely crushed is to put them in the blender for a few seconds, this makes it easier to roll them.