Desserts
RETURN
Ingredients
Bottom Layer
½ C Pecans
1 C flour
1 Stick of melted butter
Mix by hand until pie consistency. Pat into 13x9 pan. Bake 350 for 20 minutes. Set aside and cool completely.
Middle Layer
8 oz cream cheese (softened)
1 C cool whip
1 C powdered sugar
Mix medium speed. Put on top of cooled crust. Refrigerate until cold.
Top Layer
2 large packages of chocolate pudding
Cook according to box. Cool and pour on top of cream cheese. Chill; then top with the rest of the cool whip. Optional: Sprinkle with nuts.
Jewish Coffee Cake
Mom’s Recipes
Ingredients
2 sticks of butter (softened)
2 cups of sugar
2 eggs
Cream together. Then add 1 cup sour cream and 1 t vanilla.
Then add: 2 cups of flour; 1/4 t salt; 1 t baking powder. Sift together.
Filling
1/3 c brown sugar; 1 T cinnamon; 1 C pecans
Grease well and flour bundt pan. Pour 1/3 batter; ½ filling; 1/3 batter; ½ filling; then 1/3 batter. Bake 325 degrees for 55-60 minutes.
Aunt Linda’s Carrot Cake
Ingredients
2 C flour
1 T Baking Powder
1 ½ t cinnamon
1 ¼ t baking soda
1 ¼ t salt
1 T ginger
¾ t nutmeg
½ t cloves
Method
Combine these ingredients and set aside. Then in a separate bowl or stand mixer beat together the following
Ingredients
4 large eggs (room temperature)
1 C Sugar
1 ½ C vegetable oil
¼ C whipped cream
1 T vanilla
Slowly mix dry ingredients into wet ingredients. Once fully incorporated, add in:
3 C shredded Carrots
1 C pecans
Preheat 350 degrees. Grease 3 eight-inch cake pans. Pour batter into pans in equal portions. Bake for 35-40 minutes.
Icing Ingredients
3 8oz. Packs of cream cheese (softened)
1 ½ sticks of unsalted butter (softened)
3 t orange juice or orange juice concentrate
1 ½ T vanilla
3 C powdered sugar
1 t Orange zest
Method
Cream together all ingredients. Wait until the cakes are fully cooled before icing them. It is helpful to place parchment paper under the first layer while icing it to keep the platter clean. Ice each layer and put chopped pecans along the edges of the outside of the cake. (Pecans optional) Refrigerate.
Chocolate Pecan Tart
Thanksgiving Cooking Class
Serves 8
Ingredients
2 large eggs
2/3 cup sugar
1/2 cup light corn syrup
4 teaspoons unsalted butter, melted, plus 2 teaspoons, chilled and cut into small pieces
3/4 teaspoon vanilla extract
1/4 cup semisweet chocolate chunks
1 1/3 cups pecan halves
1 tablespoon bourbon (optional)
1 store-bought refrigerated pie crust (not in a pie plate)
Equipment
Tart Pan, Rolling Pin, Large Bowl, whisk, spatula, measuring cups, measuring spoons
Method
Begin by preheating your oven to 350 degrees. Place your pie dough into a 9-inch tart pan and press the edges into the bottom and up the sides of the pan.
Whisk together eggs, sugar, corn syrup, butter and vanilla. Sprinkle the chocolate chips into the dough. Pour filling on top and arrange the pecans on top of the filling. Place 2 t of butter on top. Bake for 45-60 minutes. Allow tart to cool and serve plain or with whipped cream. You can always add bourbon to the whipped cream for extra flavor.
Vanilla Ice Cream
Farmers Market Supper
www.eatandsmilefoods.com
Ingredients
1 Quart Half and Half
10 oz Sugar
6 egg yolks
1 Vanilla Bean
Method
Heat Half and Half till simmering
Mix yolks and sugar
Pour 1/3rd of Half and Half into yolks
Add remainder and mix
Pour back into pot
Heat on medium, stirring constantly with a spatula
Cook till white foam disappears and mixture thickens till it coats the spatula
Pour into bowl, place in fridge for 24 hours
Place in machine, follow machine instruction
Then you eat it, then you smile
Sopaipillas
Mexican Fiesta
Makes approximately 35-40
Ingredients
2 cups of flour,
1/2 tsp of salt,
1 tsp of baking powder,
2 tbs of shortening
½ C of luke warm water
Sugar and cinnamon.
Oil to fry the sopaipillas.
Method
Mix first 4 ingredients together. Work in water to make soft dough. Cover and leave in refrigerator until chilled. Knead to make a soft dough; turn out onto a lightly floured surface. Knead lightly. Roll out to 1/4-in. thickness. Then take dough to form small circles and cut them in half so they look like half moons. Take 2 cups of oil into a large pan and heat to medium. Fry dough for 2 minutes per side. Lay on a paper towel and dust with cinnamon and sugar. Serve alone or with ice cream
and honey.
Gooey Butter Cake
Meet Me In St. Louis Recipe
Ingredients
Cake
1 box yellow cake mix
1 egg
1/2 cup butter, melted
Filling
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted
Equipment
Mixing Bowl, Mixer, 13 x 9 baking dish, spatula, screen; mixer, measuring spoons and cups
Method
This cake is available at most area bakeries and grocery stores in St. Louis. If you haven’t had it before, you are in for a treat.
Begin by preheating your oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Slowly pour in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly with a spatula.
Bake for 40 to 50 minutes.
Remove from oven and allow it to cool completely. Cut into squares and sprinkle with powdered sugar.
Trifle or Zuppa Inglese
Light Summer Nights
Ingredients
Sliced Strawberries
Pound Cake
Blueberries
Raspberries
Frozen mixed berries
Sugar
Whipped Cream
Powdered Sugar
Creme Patissiere (Pastry Cream) Recipe
1 1/4 cups milk
1 t vanilla
3 large egg yolks
1/4 cup granulated white sugar
1/8 cup (20 grams) all-purpose flour
Scant 3 tablespoons (20 grams) cornstarch
3/4 tablespoon (10 ml) liqueur (Grand Marnier, Brandy, Kirsch)
Method
For Pastry Cream
In a medium-sized stainless steel bowl, mix the sugar and egg yolks together with a wooden spoon. Sift the flour and cornstarch together into egg mixture, mixing until you get a smooth paste. Set aside.
Meanwhile in a saucepan combine the milk and vanilla on medium heat until boiling. (The milk will foam up to the top of pan when done, so watch carefully.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly.
When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes very thick and it is hard
to stir.
Remove from heat. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool. Whip cream with 2 T of powdered sugar. Just before using, fold in the softly whipped cream with a wooden spoon. Refrigerate until ready to assemble.
Berries
Puree thawed mixed berries. Add pureed berries to fresh berries in a large bowl. Stir in about 3/4 cup of sugar and sprinkle with lemon zest. Let berries macerate in the refrigerator for 30 minutes.
Slice pound cake into bite-sized cubes.
To Assemble the Trifle
Place a layer of pound cake on the bottom of the bowl. Cover with berry mixture. Spread pastry cream on top. Repeat the layers starting with the pound cake. Top with Whipped cream and decorate with a few spare berries. Cover and refrigerate to allow the flavors to mingle until ready to eat.
There is no record of the origin of the name trifle but as early as 1598 an Oxford-educated translator, John Florio, referred to ''A kinde of clouted creame called a foole or a trifle in English.'' In the time of Elizabeth I a trifle was a simple combination of cream and rosewater, flavored with ginger and sugar, a light frothy dessert, closer to a syllabub (cream whipped with fruit juice and liquor) than a trifle.
Napoleon of Fresh Berries, Strawberry Coulis
French Style Cuisine Episode
By Paul Stearman
Makes approx. 2-3/4 cups
Ingredients
1 sheet Puff pastry
10x sugar
Strawberries
Raspberries
Blue berries
Blackberries
Lemon curd
Pastry cream
Lemon juice
Mint
Vanilla/Chocolate Pastry Cream
2-1/4 C. milk
4 egg yolks
2/3 C. sugar
1/4 C. cornstarch
1/4 c. flour
2 t. vanilla extract
Method
In 3-quart saucepan, heat 2 cups milk to boiling. In large bowl, beat eggs yolks, remaining milk and sugar with wire whisk until smooth. Add cornstarch and flour until combined. Gradually whisk hot milk into egg mixture.
Return mixture to saucepan; cook over medium heat, whisking constantly, until mixture thickens and boils. Reduce heat to low, whisk for 2 minutes.
Remove from heat. Stir in vanilla. Pour cream into
shallow dish.
Press plastic wrap onto surface. (This will prevent a skim from forming.) Cool to room temperature and then refrigerate for at least 2 hours or overnight.
Creme Patissiere (Pastry Cream)
Ingredients
1 1/4 cups (300 ml) milk
1/2 vanilla bean, split lengthwise
3 large egg yolks
1/4 cup (50 grams) granulated white sugar
1/8 cup (20 grams) all-purpose flour
Scant 3 tablespoons (20 grams) cornstarch
3/4 tablespoon (10 ml) liqueur (Grand Marnier, Brandy, Kirsch)
Makes about 1 cup
For light pastry cream add:
1/2 cup (115 ml) heavy cream, softly whipped (optional)
Variations
Chocolate pastry cream:
Add: 2 ounces (50 grams) of melted bittersweet or semi-sweet, milk or white chocolate into the hot milk (before you add it to the egg and flour mixture)
Coffee pastry cream:
Add: 1/2 - 1 Tablespoon instant espresso or instant coffee powder into hot milk.
Raspberry pastry cream:
Add: 1/4 cup (60 ml) (or to taste) raspberry puree to pastry cream
Method
In a medium-sized stainless steel bowl, mix the sugar and egg yolks together with a wooden spoon. (Never let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
Meanwhile in a saucepan combine the milk and split vanilla bean on medium heat until boiling. (The milk will foam up to the top of pan when done, so watch carefully.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture. (The vanilla bean can be dried and placed in your sugar bowl to give the sugar a vanilla flavor. This sugar can then be used in baking where you would like a vanilla-flavored sugar, e.g. pies, cakes, cookies.)
Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes very thick and it is hard
to stir.
Remove from heat and immediately whisk in the liqueur (if using). Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool. If not using right away refrigerate until needed, up to 3 days. Beat before using to get rid of any lumps that may have formed.
For a light pastry cream, just before using, fold in the softly whipped cream with a wooden spoon.
Lemon Curd
Makes 1 1/2 cups (360 ml).
Ingredients
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
3/4 cup (150 grams) granulated white sugar
1 tablespoon (4 grams) finely shredded lemon zest
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces
Method
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for
a week.
If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold it into the lemon curd.
Roll Puff pastry extremely thin with 10x sugar, bake between silpats for 15 min at 300 degrees.
Place a half pint of strawberries in the blender with a little sugar and lemon juice, pass through a sieve
Slice the berries and stack between the puff cookies, pastry cream on first layer lemon curd in second layer, Place some strawberry coulis on the plate, sprinkle some 10x sugar, and sliced mint
For The Strawberry Coulis
1/2 pint fresh strawberries, stemmed and rinsed, or 10 ounces frozen strawberries
1/4 cup granulated sugar
Juice of 1/2 lemon, or to taste
To Make Strawberry Coulis
In a blender or food processor, puree strawberries with sugar and lemon juice. Taste and add more sugar or lemon juice as needed. Strain seeds from strawberries,
if desired.
Strawberry Shortcake
Home-style Cooking
Shannon Overmiller
Serves 9
For Berries
Ingredients
3 pints fresh strawberries
½ cup sugar
½ tsp. lemon zest
pinch salt
Method
1. Remove the stems from the strawberries. Cut berries into quarters.
2. Put berries into a large bowl. Add ¼- ½ cup sugar depending on the ripeness of berries. Lemon zest
and salt.
3. Mix well to macerate (or marinate) at room temp for about ½ hour. Until juices release.
For Whip cream
Ingredients
1 pint heavy whipping cream
2 tsp 10x or confectioners sugar
½ vanilla bean
½ tsp. vanilla extract
Method
1. In a clean chilled bowl put in the whipping cream, and vanilla extract and 10 x sugar.
2. Slice the bean down lengthwise in half. Scrape out the seeds using a pairing knife.
3. Add seeds to bowl.
4. Whisk all ingredients well by hand or in mixer with whip attachment until soft peaks form.
5. Taste for sweetness
Buttermilk Biscuit
Serves 6
Ingredients
14 oz. flour
½ tsp. baking soda
4 tsp. baking powder
5 ½ oz. Cold unsalted butter
¼ tsp. salt
9 oz. buttermilk (can use milk plus tsp. lemon juice to make buttermilk)
½ tsp. vanilla extract
1 tb. turbinado sugar
Crisco or butter to line the cake pan
Preheat oven to 350 degrees
Method
1. Cut butter into very small pieces (like peas). Re chill butter pieces.
2. On a clean work surface, put flour, baking soda, baking powder, salt, mix with pastry cutter or fork.
3. Cut chilled butter pieces into flour mixture, fine but do not over work, want pieces of butter in dough.
4. Make a well in the center of the flour mixture, in the well put the buttermilk and vanilla a small amount at a time, work into flour with cutter (or fork) gently.
5. Grease a 8 inch cake pan with Crisco lightly.
6. Packed together, not kneaded, form flattened ¾” thick level mound of dough to cut out biscuits
with cutter.
7. Cut biscuits w/mold cutter that has been dipped
in flour.
8. Put 5-6 in the pan
9. Brush tops with buttermilk
10. Sprinkle with sugar if desired for dessert.
11. Bake for 8-12 minutes until golden and risen.
Let cool and serve.
To serve, slice biscuit in ½ horizontally, place bottom of biscuit on plate, spoon the desired amount of berries and juice onto biscuit. Top berries with a tablespoon of whip cream, top with top half of biscuit and them more cream if desired.
Dust with sugar, drizzle berries around on plate and garnish with a nice sprig of mint.
Peppermint Bark
Holiday Dessert
24 Pieces
Ingredients
10 oz of Dark Chocolate or Semisweet chocolate chips
10 oz of White chocolate chips
4 oz Crushed peppermint candy or candy canes
Method
Line a large baking sheet with foil and parchment paper. Put 2 cups of semisweet or dark chocolate chips into a double boiler to melt chocolate. Make sure to stir often and when melted, spread onto the baking sheet with a spatula until about ¼ inch thick. Refrigerate chocolate until semi-firm. Then put 2 cups of white chocolate chips into a double boiler to melt chocolate. Pour over other chocolate and spread until even. Crush the peppermint candies in a bag and then sprinkle them onto the chocolate while warm. Refrigerate until firm and then break into pieces and then serve. This is a perfect holiday gift to give a friend in a pretty tin or a great house warming gift. It is also something nice to bring to
a party.
Ingredients
6-8 apples (green and red)
Juice of one lemon
Method
For a 9" square baking dish peel and core 6-8 apples. Slice apples andset aside. (a bowl of slightly acidic water will keep them from turning)
Butter or spray the bottom of baking dish and fill the bottom with sliced apples. add topping to the dish and bake at 375 degrees F for 30 minutes or
till golden brown.
Ingredients
Topping
3/4 c. butter
3/4 c. light brown sugar
1/2 C oatmeal
1/2 c. flour
1/4 C walnuts
1/4 t cinnamon
Combine all ingredients in a food processor and crumble over applesand bake. Serve warm with vanilla ice cream or fresh whipped cream. The aroma will fill your house...yum!
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