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>> Mark: Are you having fun watching?
Have you enjoyed some of these recipes?
And to think, it all started with the triple threat coconut cream pie.
And we went to the mocha almond cheesecake, loaded oatmeal cookie.
And I've never eaten so much dessert in a single day.
And they're all just as great as you see here on KCTS-9 cooks. Just desserts.
Call us at 1-800-443-1999.
It's the reason we've been around since 1954, and the fact that this is the 38th show, it's because you've been supporting it.
And again, I'm serious, some of you have been viewers for so long.
Maybe it's time to really commit yourself.
Get the cookbook.
And then picking up that cookbook, what we can do with all this financial support for even more great shows like this, and all the documentaries and newshour, and downton Abbey, and wait until you see the things that are coming up here on KCTS-9.
So now, we've had enough time for her to clear the dishes and clean up the stove a little bit, so we can have fun with our dear friend and helper.
And you always do a great job.
>> Carol: Thank you.
>> Mark: And you're always a security blanket for me and the viewers.
And if there's a way to calm people down, you do it.
Carol dearth, and you teach your students all the time.
And you have a dessert now that you're going to share with us.
>> Carol: I do.
This is my no bake Irish cream cheesecake tartlets.
We can just call them cakelets.
I'm lining them up with a muffin tin.
Today, we're using the mini ones.
You could do a full size or a full cheesecake or whatever.
For these, I like to use the vanilla Wafers.
And ta da, we've made crust.
>> Mark: And you find those in the grocery store with all the snacks.
>> Carol: Yes.
And we're going to add cream cheese.
And it's nice and soft with the sugar.
Just put that right in there.
And a nice pinch of salt.
We're going to put some lemon juice in there.
And then, of course, we have to have the Irish cream.
>> Mark: Here it is.
>> Carol: Okay.
So we need about half of this one.
And there we go.
Now, we're just going to stop and scrape down the sides and make sure that this is really well mixed.
>> Carol: All right.
I think that's good.
>> Mark: And this recipe, a favorite of yours, the history of this one.
>> Carol: This is just kind of, I was playing around with a cheesecake recipe and I sort of figured out how to flavor it a whole bunch of different ways.
So this happens to be just one.
>> Mark: Okay.
>> Carol: And this is, this is the no bake version.
Certainly, we do the baked version as well.
But this is kind of fun because, you know, you can make it almost anytime.
It doesn't take very much time.
>> Mark: Okay.
>> Carol: Fill these babies up.
Remember, this isn't going to cook.
So however full you make these right now, that's how full they'll be when they're chilled off.
>> Mark: I'm thinking when we do a big meal, and all the family is over, and the oven is on, and it gets so hot in the kitchen.
But here's a way to cool down the kitchen because you're not baking, the oven's not on.
This is great.
>> Carol: So I just fill these out, then I tap it down to make sure there are no air bubbles underneath.
And it levels out.
These things are great by the way.
The portion scoop makes this so much faster.
So this is going to take a couple of hours to chill yet.
If you're going to make this in a full size cheesecake, you should probably allow overnight to chill.
>> Mark: And do this in the morning and you're ready for dinner?
>> Carol: A couple of hours is chilling enough.
And if there's any left over, you bet, you can even freeze these. And if you're in a hurry to chill them off, you can start for a half-hour in the freezer and then put them into the fridge.
So here we go.
I think everybody's figured out how to do this.
I don't think we need to do this anymore.
>> Mark: We have a big crew today.
>> Carol: Just a little tap here and that goes into the refrigerator.
>> Mark: Just like that.
>> Carol: Just like that.
So then, we're going to make the topping.
All righty.
Here we go.
We have some whipping cream.
And this is my secret super flavored whipped cream.
>> Mark: And carefully take notes.
>> Carol: The first thing that goes in, instead of regular sugar or powdered sugar, we use brown sugar.
>> Mark: Really?
>> Carol: And a little pinch of salt.
And then today, we're going to flavor it with Irish whiskey.
Yep.
To go with the tartlets.
But you can flavor it with almost anything.
We put all kind of stuff in here.
>> Mark: Okay.
>> Carol: And then we're going to start whipping this up.
And we whip this to about medium peaks.
Put it into a pastry bag.
And I think we have a pastry bag that's all loaded for us.
So here we go.
Load it into a pastry bag.
And then what we're going to do is we're going to top these.
So these are the ones that were made earlier, so they're nice and cold.
And then we just put a nice little rosette on the top.
>> Mark: Can I try one?
>> Carol: Absolutely not.
>> Mark: No.
I've never done this before.
>> Carol: Absolutely.
Squeeze with this hand and guide with that one.
>> Mark: Okay.
Because I've never done this.
So see, people, you can do that.
>> Carol: And you could add a little more, another little spritz there, just in case you didn't get enough.
>> Mark: People see that sometimes and they go, I can't do that, Carol's a professional, she's been a chef for years.
>> Carol: And then if it's not exactly right, there are a couple of things.
And then, it still needs some bling, remember, we have to add bling.
So we're going to add some bling.
So we can just bling it up with a little mint leaf.
We could bling it up with one little mint leaf and a raspberry.
>> Mark: Look at that.
>> Carol: Doesn't that look festive?
>> Mark: You'll be a hit at the party with the family.
Big meal, small meal.
>> Carol: These are fun for a Buffet.
Because if you have a Buffet with several different desserts, you don't want a full size dessert because everybody wants to try them.
>> Mark: And then as a reward, they each get one of these.
Like, wow, are we special or what?
The second smile, as you've always said when it comes to a meal.
>> Carol: Absolutely, the second smile.
Pick one.
Do you want just a bare berry?
>> Mark: I'll just do this one.
I just eat it off the paper.
One bite.
>> Carol: These have warmed up a little bit.
So they're not really coming out.
How did we do?
>> Mark: That's on my fingers.
>> Carol: All right.
I'll save you.
>> Mark: I've done well with everybody else.
I can do that.
And I'm getting my stripes each cooks show.
Thanks to you for supporting it.
And Carol, another outstanding recipe.
And it's always great when you share.
And it's getting close to me doing a recipe one of these days too.
>> Carol: That would be awesome.
>> Mark: Are you ready for that day?
I'm getting so much confidence, just like many of you.
Thank you so much for supporting KCTS-9 cooks.
We hope you've enjoyed another reason for a cookbook, just desserts.
Carol, thank you so much.
Always a pleasure.
And what smiles and energy we had today.
And that was before we took a bite of all these desserts.
You're going to enjoy these recipes and have fun with these recipes.
And what is it about watching people like you and Carol and myself on TV and we just like to explore and have fun.
>> Carol: Yeah.
So keep on cooking.
And life is short.
Eat dessert.
>> Mark: And keep supporting.
Call 1-800-443-1999. 00:08:41.401, Thank you, everybody.