Best Desserts In Cr...

[Jake]

OK, I might be biased, but I have had a hard time finding very good quality, GREAT tasting desserts down here. That being said, here is a small menu of some EXCELLENT desserts that I highly recommend. It takes 24 hour notice, but it is very well worth the wait: The name of the company that makes these desserts is Just Desserts...no website...yet.

ITEM AMOUNT PRICE<?xml:namespace prefix = o ns = "urn:schemas-microsoft-comfficeffice" /><o></o>

COOKIES<o></o>​

CHOCOLATE CHIP COOKIES 36 PCS 5000
CHOCOLATE CHIP PEANUT BUTTER COOKIES 36 PCS 5500
DOUBLE CHOCOLATE COOKIES 36 PCS 5500

BROWNIES AND BARS<o></o>​

CHOCOLATE BROWNIES 16 PCS 3500
CHOCOLATE BROWNIES WITH ADDITION 16 PCS 4000
DOUBLE CHOCOLATE BROWNIES 16 PCS 4000
CHOCOLATE PEANUT BUTTER BROWNIES 16 PCS 4500
IRISH MINT BROWNIE BARS 16 PCS 4000
CHOC. COVERED CHEESECAKE BARS W/ PECAN CRUST 20 PCS 12000
CARAMEL, CHOCOLATE, PECAN CLUSTER BROWNIES 12 PCS 5000

CAKES<o></o>​

CHOCOLATE CAKE w/ FROSTING OF CHOICE* 16 PCS 4000
CARROT CAKE WITH SOUR CREAM FROSTING 16 PCS 5000
GERMAN CHOCOLATE CAKE W/ COCONUT PECAN FROST. 16 PCS 5000
FRUIT CHEESECAKE WITH GRAHAM CRUST 10 PCS 6000
FRUIT CHEESECAKE WITH NUT CRUST (YOUR CHOICE) 10 PCS 7000<o></o>
CHERRY (OR CHOICE) GLAZED CHOC. CHEESECAKE 12 PCS 7500<o></o>
CREAMY CHOCOLATE CHIP STRAWBERRY CHEESECAKE 12 PCS 7500<o></o>

PIES<o></o>​

PECAN PIE 10 PCS 4500
CHOCOLATE PECAN PIE 10 PCS 5000
PUMPKIN PIE 10 PCS 4500
PEANUT BUTTER CHOCOLATE CHUNK PIE W/ <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-comffice:smarttags" /><st1:State><st1lace>ORE</st1lace></st1:State> CRUST 10 PCS 5500<o></o>

OTHER<o></o>​

CHOCOLATE FUDGE 30 PCS 5500
CHOCOLATE FUDGE WITH ADDITION 30 PCS 6500
CHOCOLATE COVERED STRAWBERRIES 5 PCS 1000
DOUBLE DIPPED CHOCOLATE COVERED STRAW. 5 PCS 1250
CHOCOLATE ARENAL 10 PCS 12000


The number is 271-5063. If you do not get an answer, just leave a message with a call back name and number. I have never steered any of you wrong before with food...and desserts are my specialty, so trust me here. Enjoy and let me know what you think.


Jake

 

[JudgeWapner]

Jake, I will certainly give them a try.

 

[BAUS]

Instead of stuffing your face with pumpkin pie, why don't spend some time improving your book???

BAUS

 

[Dante]

DOUBLE DIPPED CHOCOLATE COVERED STRAW. 5 PCS 1250<?xml:namespace prefix = o ns = "urn:schemas-microsoft-comfficeffice" /><o></o>

I think judge will need a few packs of these for his women:smoker2:

 

[Jake]

Judge, if you order, call me first....

Jake.

Oh, Baus, thank you for your advice.

Jake Slater
General Manager
Sportbet.com...going out of business since 1996

 

[Jake]

Oh, and they do catering for restaraunts and parties.

Jake

 

[JudgeWapner]

Dante, damn good idea.

 

[WHALE]

Yummy!!

 

[DimeBag]

hmmm

sounds like the answer to a re-occuring problem down here in costa rica...munchy attack!

Dime

 

[biggershot]

According to my research your chocolate dipped strawberries are some of the best desserts available, 1250 colones is a workable number pm me and lets meet and go over the chocolate coating of your strawberries and make a deal.




had to be done

 

[Jake]

If u haven't tried em yet...you are missing out!

If you have a serious sweet tooth and you want very good desserts, try these out!

Jake

 

[DonOhnernees]

Jake, I've tried to find cannoli's here but no such luck yet.

<TABLE cellSpacing=0 cellPadding=0 width=728 border=0><TBODY><TR vAlign=top><TD width=235 colSpan=25 rowSpan=3>[size=+2]Cannoli (serves 18)[/size]</TD><TD colSpan=31 height=11></TD></TR><TR vAlign=top><TD colSpan=24 height=7></TD><TD align=middle width=145 colSpan=4 rowSpan=20>[size=-1]36 crisp mini hand-rolled
cannoli shells are packaged separately from 2 pastry bags of cannoli cream made from fresh ricotta, chocolate chips, and other pure ingredients.
Freeze for future use, if desired.[/size][size=-1]
[/size][size=-1]Web Price Only: $22.99
[/size][size=-1]
[/size]</TD><TD colSpan=3 height=7></TD></TR><TR vAlign=top><TD colSpan=15 height=12></TD><TD width=130 colSpan=7 rowSpan=9>

</TD><TD colSpan=2 height=12></TD><TD colSpan=3 height=12></TD></TR><TR vAlign=top><TD colSpan=40 height=18></TD><TD colSpan=2 height=18></TD><TD colSpan=3 height=18></TD></TR><TR vAlign=top><TD width=73 colSpan=4>[size=+2]Filling[/size]</TD><TD colSpan=36 height=31></TD><TD colSpan=2 height=31></TD><TD colSpan=3 height=31></TD></TR><TR vAlign=top><TD colSpan=40 height=7></TD><TD colSpan=2 height=7></TD><TD colSpan=3 height=7></TD></TR><TR vAlign=top><TD width=148 colSpan=13>[size=-1]4-1/2 cups ricotta cheese[/size]</TD><TD colSpan=27 height=20></TD><TD colSpan=2 height=20></TD><TD colSpan=3 height=20></TD></TR><TR vAlign=top><TD colSpan=40 height=1></TD><TD colSpan=2 height=1></TD><TD colSpan=3 height=1></TD></TR><TR vAlign=top><TD width=72 colSpan=3>[size=-1]1 cup sugar[/size]</TD><TD colSpan=37 height=20></TD><TD colSpan=2 height=20></TD><TD colSpan=3 height=20></TD></TR><TR vAlign=top><TD colSpan=40 height=2></TD><TD colSpan=2 height=2></TD><TD colSpan=3 height=2></TD></TR><TR vAlign=top><TD width=76 colSpan=7 rowSpan=2>[size=-1]1 TB. vanilla[/size]</TD><TD colSpan=33 height=19></TD><TD colSpan=2 height=19></TD><TD colSpan=3 height=19></TD></TR><TR vAlign=top><TD colSpan=42 height=1></TD><TD colSpan=3 height=1></TD></TR><TR vAlign=top><TD colSpan=49 height=2></TD><TD colSpan=3 height=2></TD></TR><TR vAlign=top><TD width=176 colSpan=18 rowSpan=3>[size=-1]1/2 cup mini chocolate chips *[/size]</TD><TD colSpan=31 height=2></TD><TD colSpan=3 height=2></TD></TR><TR vAlign=top><TD colSpan=21 height=11></TD><TD width=136 colSpan=9>Ferrara Cafe Cannoli

</TD><TD height=11></TD><TD colSpan=3 height=11></TD></TR><TR vAlign=top><TD colSpan=31 height=7></TD><TD colSpan=3 height=7></TD></TR><TR vAlign=top><TD colSpan=49 height=2></TD><TD colSpan=3 height=2></TD></TR><TR vAlign=top><TD width=226 colSpan=24>[size=-1]1/2 cup pistachio nuts,coarsely chopped[/size]</TD><TD colSpan=25 height=20></TD><TD colSpan=3 height=20></TD></TR><TR vAlign=top><TD colSpan=49 height=2></TD><TD colSpan=3 height=2></TD></TR><TR vAlign=top><TD width=185 colSpan=19>[size=-1]Confectioners sugar for dusting[/size]</TD><TD colSpan=30 height=20></TD><TD colSpan=3 height=20></TD></TR><TR vAlign=top><TD colSpan=49 height=5></TD><TD colSpan=3 height=5></TD></TR><TR vAlign=top><TD colSpan=56 height=18></TD></TR><TR vAlign=top><TD width=323 colSpan=35>[size=-1] Combine ricotta, sugar, and vanilla. Beat until smooth. [/size]</TD><TD colSpan=21 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=1></TD></TR><TR vAlign=top><TD width=226 colSpan=24>[size=-1]Stir in chocolate chips or candied fruit.[/size]</TD><TD colSpan=32 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=1></TD></TR><TR vAlign=top><TD width=320 colSpan=34>[size=-1]Reserve pistachios and confectioners sugar for garnish.[/size]</TD><TD colSpan=22 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=24></TD></TR><TR vAlign=top><TD width=465 colSpan=45>[size=-1]* Chocolate chips can be substituted with chopped candied orange peel or citron,[/size]</TD><TD colSpan=11 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=2></TD></TR><TR vAlign=top><TD width=199 colSpan=23>[size=-1] or you can do a 1/4 cup of each.[/size]</TD><TD colSpan=33 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=32></TD></TR><TR vAlign=top><TD width=173 colSpan=17>[size=+2]Cannoli Shells[/size]</TD><TD colSpan=39 height=31></TD></TR><TR vAlign=top><TD colSpan=56 height=11></TD></TR><TR vAlign=top><TD width=74 colSpan=5>[size=-1]3 cups flour[/size]</TD><TD colSpan=51 height=20></TD></TR><TR vAlign=top><TD width=75 colSpan=6>[size=-1]1/4 cup sugar[/size]</TD><TD colSpan=50 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=1></TD></TR><TR vAlign=top><TD width=96 colSpan=8>[size=-1]1 tsp. cinnamon[/size]</TD><TD colSpan=48 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=2></TD></TR><TR vAlign=top><TD width=63 colSpan=2>[size=-1]1/4 tsp. salt[/size]</TD><TD colSpan=54 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=2></TD></TR><TR vAlign=top><TD width=100 colSpan=9>[size=-1]3 TB. shortening[/size]</TD><TD colSpan=47 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=2></TD></TR><TR vAlign=top><TD width=113 colSpan=11>[size=-1]2 eggs, well beaten[/size]</TD><TD colSpan=45 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=1></TD></TR><TR vAlign=top><TD width=117 colSpan=12>[size=-1]2 TB. white vinegar[/size]</TD><TD colSpan=44 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=1></TD></TR><TR vAlign=top><TD width=101 colSpan=10>[size=-1]2 TB. cold water[/size]</TD><TD colSpan=46 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=1></TD></TR><TR vAlign=top><TD width=159 colSpan=15>[size=-1]1 egg white, slightly beaten[/size]</TD><TD colSpan=41 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=3></TD></TR><TR vAlign=top><TD width=165 colSpan=16>[size=-1]Vegetable oil for deep frying[/size]</TD><TD colSpan=40 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=25></TD></TR><TR vAlign=top><TD width=263 colSpan=28>[size=-1]Sift together flour, sugar, cinnamon, and salt.[/size]</TD><TD colSpan=28 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=2></TD></TR><TR vAlign=top><TD width=462 colSpan=44>[size=-1]Cut shortening in with a pastry blender until the pieces are the size of small peas.[/size]</TD><TD colSpan=12 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=2></TD></TR><TR vAlign=top><TD width=284 colSpan=33>[size=-1]Stir in eggs. Blend in the vinegar and cold water.[/size]</TD><TD colSpan=23 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=2></TD></TR><TR vAlign=top><TD width=700 colSpan=54>[size=-1]Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Add additional flour, if needed, to get a smooth dough.[/size]</TD><TD colSpan=2 height=36></TD></TR><TR vAlign=top><TD colSpan=56 height=2></TD></TR><TR vAlign=top><TD width=279 colSpan=32>[size=-1]Wrap in plastic wrap and refrigerate 30 minutes.[/size]</TD><TD colSpan=24 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=21></TD></TR><TR vAlign=top><TD width=197 colSpan=21>[size=-1]Set out 6 aluminum cannoli tubes.[/size]</TD><TD colSpan=35 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=2></TD></TR><TR vAlign=top><TD width=264 colSpan=29>[size=-1]Heat oil in a deep saucepan to 360 degrees F.[/size]</TD><TD colSpan=27 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=2></TD></TR><TR vAlign=top><TD width=342 colSpan=36>[size=-1]Cut an oval shaped pattern from cardboard about 6" x 4".[/size]</TD><TD colSpan=20 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=17></TD></TR><TR vAlign=top><TD width=371 colSpan=41>[size=-1]Roll chilled dough on a lightly floured surface to 1/8"thickness.[/size]</TD><TD colSpan=15 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=2></TD></TR><TR vAlign=top><TD width=474 colSpan=46>[size=-1]Place the cardboard pattern on dough and cut out as many as will fit on the dough.[/size]</TD><TD colSpan=10 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=2></TD></TR><TR vAlign=top><TD width=393 colSpan=42>[size=-1]Wrap dough loosely around tubes slightly overlapping opposite ends.[/size]</TD><TD colSpan=14 height=20></TD></TR><TR vAlign=top><TD width=346 colSpan=37>[size=-1]Seal ends by brushing with egg white and pressing together.[/size]</TD><TD colSpan=19 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=1></TD></TR><TR vAlign=top><TD width=354 colSpan=38>[size=-1]Fry only as many shells as will float uncrowded in the hot oil.[/size]</TD><TD colSpan=18 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=1></TD></TR><TR vAlign=top><TD width=242 colSpan=26>[size=-1]Fry until light golden brown, 3-4 minutes.[/size]</TD><TD colSpan=30 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=2></TD></TR><TR vAlign=top><TD width=276 colSpan=31>[size=-1]Remove cannoli shells to paper towels to drain. [/size]</TD><TD colSpan=25 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=1></TD></TR><TR vAlign=top><TD width=342 colSpan=36>[size=-1]Cool slightly and remove the tubes. Cool shells completely.[/size]</TD><TD colSpan=20 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=1></TD></TR><TR vAlign=top><TD width=249 colSpan=27>[size=-1]Continue forming and frying cannoli shells.[/size]</TD><TD colSpan=29 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=18></TD></TR><TR vAlign=top><TD width=465 colSpan=45>[size=-1]Using a pastry bag or a small spoon, fill the shells with the filling from both ends.[/size]</TD><TD colSpan=11 height=20></TD></TR><TR vAlign=top><TD colSpan=56 height=1></TD></TR><TR vAlign=top><TD width=700 colSpan=54>[size=-1]Do not fill the shells until up to an hour before serving, as the filling will make the shells soggy. Sprinkle ends with reserved chopped pistachio nuts and dust with confectioners sugar.[/size]

[size=-1][/size]
[size=-1]Can they help out? I'm too lazy to try and make these myself.[/size]
</TD></TR></TBODY></TABLE>

 

[Jake]

Don,

Things have really picked up for this place, but I will see if the spot can help you out. I will try and post it here for you, it can happen.

Jake

 

[DonOhnernees]

Muchas gracias. I'll await your response.

 

[kingbill]

The best desert I have found in CR is from the Japanese Restaurant Fuji. It is one of those Japanese Restaurants where the chef cooks your meal at your table.
I guess it can be best described as Grilled Banana Split.
The chef Grills Bananas, Banana Bread and 2 scoops of Ice Cream. The first scoop Ice Cream is grilled until it turns into a hard crunchy mess and then sprinlked over the second scoop of ice Cream, Bread and Bananas.
My words can't do it justice. :aktion033

 

[JudgeWapner]

Jake if they do Cannolis they will def get my biz.

 

[Jake]

Tough luck so far on the cannoli's gents. We will see.

As for the fried ice cream and bananas...all the tepenyanki spots do that..BUT I GOTTA AGREE...FUJI'S IS DAMN GOOD!!!

Jake

 

[DimeBag]

Jake,

Awesome Pecan Pie!!! My woman finally picked ours up and I must admit I was most impressed. What a tasty way to kill the post giggles hambre

Dime

 

[JudgeWapner]

Jake, gonna order up for Sunday.

 

[Jake]

Judge...

Got your order in. Gimme a call, when you can. Quick question for you...a man in the know...

280-5723

Jake