Aphrodisiac Food
Preparing a sexy and erotic food together with your partner can be an aphrodisiac in itself. And the use of special selected ingredients can only increases the potency of your exotic and erotic cuisine. For a start you could cook the following recipes and remember to experiment in the kitchen and have fun.
CREME BRULEE
6 egg yolks
1/2 cup sugar
2-1/2 cups heavy cream
2 Tbsp. vanilla
Preheat oven to 250 degrees. In a saucepan mix the yolks, sugar, heavy cream and vanilla. Bring to a boil while stirring. Remove from heat. Pour mixture into individual buttered ramikens equally. Place the ramikens in a water bath and bake for 50 minutes. Then sprinkle some light brown sugar over the entire tops of each custard. Place under the broiler and carefully watching them so they don't burn, let the sugar melt and form a crust over the custard. You can serve Creme Brulee chilled or warm. It is one of the most elegant of all desserts.
BETTER THAN SEX CAKE
Mix 1 pkg. German Chocolate Cake Mix according to directions on box. When done poke holes all over the top of the 13 X 9 inch cake. Pour caramel sauce all over the top letting it go down into all the holes in the cake. Mix a container Cool Whip with 1 small can flaked coconut and spread it over the cake evenly. Crush two Heath Toffee Candy bars and sprinkle them over the cake. Melt two squares of chocolate candy and swirl them on top of the Cool Whip with a toothpick. Sprinkle 1/2 cup chopped nuts over topping. Chill until time to serve.
SEX IN A PAN
1 stick butter
1 cup chopped pecans
1-1/2 cups vanilla wafer crumbs
Mix well and place in a 13 X 9 baking pan. Bake at 350 degrees for 20 minutes. Cool.
8 oz. cream cheese
1 cup powdered sugar
1 cup Cool Whip
Beat cream cheese, powdered sugar and 1 cup Cool Whip together until smooth. Pour over the crust.
Mix 1 small box instant vanilla pudding and 1 small box instant chocolate pudding together with 3 cups milk until smooth. Let pudding thicken then pour over the second layer.
Top with 2 cups Cool Whip. Melt 2 pieces chocolate candy and swirl it into the Cool Whip. Chill and serve.
FRUIT COBBLER
Pour 1 large can peaches or any fruit you like, juice and all in a 2 qt. casserole dish. In another bowl mix 1 cup each flour, milk, sugar, and butter, and 1 tsp. each cinnamon and cardamom until smooth. Pour over the fruit. Stir gently together. Bake at 350 degrees for 45 minutes. Serve warm.
DATE NUT BARS
1-1/2 cups flour
1/2 cup wheat flour
1/4 cup wheat germ
2 tsp. cinnamon
1/4 cup brown sugar
1 stick butter
1 egg
2/3 cup buttermilk
2/3 cup chopped dates
1/2 cup chopped nuts
Mix all ingredients. Bake in a square pan at 350 degrees for 25 minutes. Cool. Cut in squares and serve.
CHOCOLATE DIPPED STRAWBERRIES
Wash and dry some large strawberries. Melt a package of Dark Chocolate Candy Melts in the microwave. Mix until smooth. Using the stems to hold the strawberries, dip them into the melted candy and coat them with chocolate. Lay on waxed paper to harden.
CHOCOLATE MOUSSE
Mix one container Cool Whip and 1/2 cup chocolate syrup until smooth. Pour in dessert dishes and chill until time to serve.
DECADENT CHOCOLATE PIE
1 pre-made Chocolate Cookie Pie Crust
2 cups milk
2 small pkgs. instant chocolate pudding mix
8 oz. Cool Whip
1 cup mini chocolate chips
Beat milk, pudding mix and the Cool Whip in medium bowl with wire whisk for 1 minute. Mixture will be thick. Spread pudding mixture into pie crust. Layer the chocolate chips evenly over the top of the pie. Serve.
SENSUAL DESSERT FOR TWO
1/2 cup pure red grape juice
1/2 cup sugar
zest of 1/2 lemon
3/4 pound cherries, pitted
2 pears, peeled and sliced
2 thick slices pound cake
softened butter to taste
whipped cream for topping
Combine the sugar, red grape juice, and lemon zest in a saucepan. Stir until the sugar dissolves. Stir in the cherries. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in the pears, and simmer for an additional 5 minutes. Spread the pound cake with butter and toast until golden brown. Generously spoon fruit and juices over the cake. Serve warm, topped with whipped cream.
LEMON MOUSSE
Dissolve 1 small pack Lemon Jello in 1/2 cup boiling water. In a bowl mix 1 cup sugar, 1/2 cup lemon juice, the lemon gelatin now dissolved, 1 Tbsp. lemon zest, and 1 cup lemon yogurt until smooth. Fold in 1 cup Cool Whip until well blended. Pour into dessert dishes and chill until served. Just before serving, top with 1/2 very thinly sliced lemon. Place cut side down in center of mousse. Or you could garnish with 3 fresh raspberries or blueberries in center.
FRIED ICE CREAM
In a bowl mix 1 cup crushed corn flakes with 4 Tbsp. honey, then roll a scoop of vanilla ice cream in it coating well. Serve immediately.