DESSERTS recipes 1
Desserts
- Core apples easily by cutting them in half, then scooping out the
core with a melon baller.
- Remove cooking odors by simmering a solution of vinegar and
water on the stove. The vinegar will absorb the odor.
- Make giant ice cubes for the punch bowl by filling muffin
tins instead of conventional ice trays. Run hot water on
the bottom to loosen when frozen.
- A batter made with baking soda should be put into the oven as soon
as possible after baking as the leavening actioning starts to take
effect immediately upon contact with liquids.
- Test baking soda for freshness by pouring 1/2 teaspoon vinegar or
lemon juice over the baking soda. If it doesn't actively bubble,
it's too old to be effective.
- If you have a recipe that uses just egg whites, you can refrigerate
the yolks for later use by storing them, unbroken, in a small bowl,
covered with cold water for up to two days.
- To tame the heat in hot peppers, remove the seeds (which carry a
lot of heat). You can also soak the peppers in sugar water for about
an hour to put out even more of the fire (especially helpful when
making stuffed peppers). Use 2 cups water to 2 tablespoons sugar.
- Save money on chocolate! Shop the after holiday sales (Christmas,
Valentine's Day, Easter, Mother's Day, Halloween, etc.) when
seasonal candies are often marked down by 50% or more.
*DESSERTS*
211
Apple Pie With Cheddar Cheese Crust
2-1/2 cups plus 1 tablespoon flour
1 teaspoon salt
1 teaspoon sugar
1 cup butter, chilled and cubed
1/2 cup iced water
1/2 cup white cheddar cheese, grated
1/2 cup yellow cheddar cheese, grated
7 to 8 Granny Smith apples, cored and coarsely chopped
1 teaspoon cinnamon
2 tablespoons brown sugar
4 tablespoons butter, cubed
Combine 2-1/2 cups flour, salt and sugar in a food processor. Add chilled
butter; pulse until mixture reaches a coarse meal consistency. While
processing, drizzle in ice water until a dough ball forms. Pour into a bowl;
toss with cheeses. Pour onto plastic wrap; form dough into a ball. Wrap
tightly and chill 1 hour. For a top crust, double the recipe. Toss apples
with cinnamon, brown sugar and 1 Tbsp. flour until evenly coated. Pour
mixture into pie crust; top with butter. If desired, place top crust on top
of apples; crimp edges to seal. Slice air vents into the top crust. Bake at
350 degrees for about 45 minutes. Cover edges of crust with foil if they
begin to brown too quickly. Allow to cool slightly before serving.
Apple Pie With Cheddar Cheese Crust
212
Apple Shortbread Pie
2 cups all-purpose flour
1/2 cup white sugar
1/4 teaspoon salt
3/4 cup chilled butter, diced
2 egg yolks, beaten
1 1/4 pounds Golden Delicious apples - peeled, cored and cut
into 1/4 inch slices
1/4 cup light brown sugar, packed
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Preheat oven to 400F. Sift four, 1/2 cup sugar and salt into a large bowl.
Cut in butter until mixture resembles coarse crumbs. Fold in egg yolks
(mixture will be crumbly). Remove 1/4 of mixture, and set aside. Press
remainder onto bottom and sides an 8 inch tart shell or pie pan. In a large
bowl, combine apples, brown sugar, 1 tablespoon flour, cinnamon and nutmeg.
Place apples into crust, and sprinkle reserved crumb mixture evenly over
top. Place pie on a baking sheet, and bake in preheated oven for 15 minutes.
Reduce heat to 350F and continue baking 20 minutes, or until top is golden
brown and filling is bubbling.
Apple Shortbread Pie
213
Apple Tart
1 lemon, halved
2 to 3 Granny Smith apples
1 ready-to-use puff pastry sheet, 8 to 10 ounces (available in
supermarkets)
2 tablespoons superfine sugar
1 tablespoon melted butter
Heat oven to 425F. Squeeze the lemon into a wide, shallow dish, and top with
cold water. Peel and core apples, then cut in half. Immerse apples in lemon
water. Place puff pastry on a large baking sheet. Use a sharp knife to
lightly score a half-inch border; do not cut all the way through. (This will
allow a frame of pastry to rise above the apple filling.) Refrigerate until
needed. Pat apples dry, and cut each half into quarters. Slice each quarter
thinly. Remove pastry from refrigerator, and sprinkle with 1 tablespoon
sugar. Working inside scored lines, place neat rows of closely overlapping
apples, until pastry is covered. Brush apples with melted butter, and
sprinkle with remaining sugar. Bake until pastry puffs around apples and
fruit is soft and lightly colored, 20 to 25 minutes. Serve warm.
Apple Tart
214
Bacardi Rum Cake
1 cup chopped pecans or walnuts
1 package yellow cake mix
1 package vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup amber rum or 1873 rum
Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup amber rum or 1873 rum
Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
Stir together cake mix, pudding mix, eggs, water, oil and rum. Pour batter
over nuts. Bake at 325F for 1 hour. Cool 10 minutes in pan. Invert onto
serving plate and prick top. For glaze, melt butter in saucepan. Stir in
water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir
in rum. Brush glaze evenly over top and sides of cake. Allow cake to absorb
glaze. Repeat until glaze is used up.
Bacardi Rum Cake
215
Banana Crunch Cake
1/2 cup flour
1 cup shredded coconut meat
1 cup rolled oats
3/4 cup brown sugar, packed
1/2 cup pecans
1/2 cup butter - cut in tiny pieces
1-1/2 cups ripe banana - sliced thin
1/2 cup sour cream
4 large eggs
1 package Pillsbury Moist Supreme Yellow
Heat oven to 350F. Grease and flour 10-inch bundt pan. In bowl, combine
flour, coconut, rolled oats, brown sugar, and pecan; mix well. Using fork or
pastry blender, cut in butter until mixture resembles crumbs. Set aside. In
another bowl combine banana slices, sour cream and eggs; mix until smooth at
medium high speed (the banana slices will be totally incorporated; otherwise
the bananas used were not ripe enough). Add the Pillsbury Moist Supreme
Yellow Cake Mix, mix 2 minutes at high speed. Spread 1/2 of batter in
greased pan; sprinkle with 1/2 of coconut mixture. Repeat again, ending with
coconut mixture. Bake for 45 - 50 minutes or until inserted toothpick comes
out clean.
Banana Crunch Cake
216
Banana Pudding
4 whole eggs, separated
2/3 cup sugar
1/8 teaspoon salt
2 tablespoons cornstarch
3 cups milk
1 teaspoon vanilla extract
2 bananas sliced
vanilla wafer cookies
For the meringue:
5 tablespoons sugar
1/2 teaspoon vanilla extract
Beat 4 eggs yolks slightly. Add sugar, salt and cornstarch. Add mixture to
milk. Place in saucepan and cook, stirring constantly, until thickened. Add
vanilla extract. Layer vanilla wafers and bananas in 8 inch square baking
dish. Stand vanilla wafers up around sides of dish. Pour pudding over
vanilla wafers and bananas. Make meringue by beating egg whites until frothy
and add 5 tablespoons granulated sugar. Beat until stiff and add vanilla
extract. Spread on top of pudding and bake in slow oven 300F for 20 minutes
or until golden brown on tips.
Banana Pudding
217
Big Soft Ginger Cookies
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Preheat oven to 350F. Sift together the flour, ginger, baking soda,
cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the
margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir
in the water and molasses. Gradually stir the sifted ingredients into the
molasses mixture. Shape dough into walnut sized balls, and roll them in the
remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an
ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes in
the preheated oven. Allow cookies to cool on baking sheet for 5 minutes
before removing to a wire rack to cool completely. Store in an airtight
container.
Big Soft Ginger Cookies
218
Chewy Pecan Cookies
1/2 cup shortening
1 1/3 cups light brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups self-rising flour
1 cup crushed corn flakes
1-1/2 cups chopped pecans
Preheat oven to 350F. Cream together shortening, sugar, eggs and vanilla.
Add dry ingredients and mix well. Roll into 2 inch balls bake at 350F for
about 9-11 minutes.
Chewy Pecan Cookies
219
Chocolate Chip Bread Pudding
5 tablespoons butter
2 cup hot milk
1 teaspoon vanilla
1/3 cup dark brown sugar
2 eggs
1/8 tsp. salt
2 cups cubed white bread, with crusts removed
6 oz. chocolate chips
Heat butter, sugar and milk together. Add eggs, vanilla and salt. Grease a
1-quart baking dish. Place bread and chocolate chips in baking dish. Pour
egg mixture over bread and chips. Cover with plastic wrap and let stand in
the refrigerator 5 hours. Place in larger pan of water in a 350F oven and
bake for 45 minutes or until brown on top.
Chocolate Chip Bread Pudding
220
Chocolate Christmas Truffles
1/2 cup whipping cream
1/4 cup Irish cream liqueur
2 tablespoons coffee liqueur
1-1/2 teaspoons instant-coffee crystals
1 12-ounce package semisweet chocolate pieces
1/4 cup butter
Sifted cocoa powder
1. In a bowl, combine whipping cream, Irish cream liqueur and coffee
liqueur. Stir in the instant-coffee crystals; set aside.
2. In a heavy saucepan, melt chocolate and butter over low heat. Remove from
heat; gradually stir in cream mixture until blended.
3. Transfer to a bowl; cover tightly and chill in refrigerator about 2 hours
or until completely cool and smooth, stirring occasionally. Mixture will be
slightly sticky.
4. Shape tablespoons of candy into balls. Roll each in cocoa powder. Place
on a waxed-paper-lined baking sheet. Chill until firm.
5. Store tightly covered in the refrigerator for up to 2 weeks. If you like,
roll in additional cocoa powder before serving.
Chocolate Christmas Truffles
221
Cranberry Nut Pudding
Filling:
2 bags of cranberries, 12 oz. each
1 teaspoon grated orange rind
1 cup of sugar
1/4 cup orange juice
1 cup black walnuts, chopped
1 teaspoon allspice
1/2 stick of butter, melted
Topping:
1 3/4 cup all-purpose flour, sifted
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon allspice
6 tablespoons cold butter (3/4 of a stick)
7/8 cup milk
2 tablespoons beaten egg
Preheat your oven to 375F. Grease a 10 inch deep dish pie pan with butter.
Combine the filling ingredients in a bowl and put into pie pan. For the
topping, sift the flour, sugar, baking powder, salt and allspice together.
Cut in the butter until the mixture is the consistency of coarse cornmeal.
Add the milk and beat with a fork until just blended, forming a stiff, but
sticky dough. Drop the dough in small pieces onto the filling leaving some
spaces for steam to escape. Brush with the beaten egg and bake for a half
hour or until golden brown. Serve warm with French Vanilla Ice Cream and a
few chopped walnuts.
Cranberry Nut Pudding
222
Cream Puffs
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Mix together vanilla instant pudding mix, cream and milk. Cover and
refrigerate to set. Preheat oven to 425F. In a large pot, bring water and
butter to a rolling boil. Stir in flour and salt until the mixture forms a
ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or
stand mixer, beat in the eggs one at a time, mixing well after each. Drop by
tablespoonfuls onto an ungreased baking sheet. Bake for 20 to 25 minutes in
the preheated oven, until golden brown. Centers should be dry. When the
shells are cool, either split and fill them with the pudding mixture, or use
a pastry bag to pipe the pudding into the shells.
Cream Puffs
223
Creamy Chocolate Fudge
1 (7 ounce) jar marshmallow creme
1-1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
Line an 8x8 inch pan with aluminum foil. Set aside. In a large saucepan over
medium heat, combine marshmallow cream, sugar, evaporated milk, butter and
salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate
chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts
and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or
until firm.
Creamy Chocolate Fudge
224
English Plum Pudding
Fruit Mixture (To be made 4 days ahead):
1 pound seedless raisins
1 pound sultana raisins
1/2 pound currants
1 cup thinly sliced citron
1 cup chopped candied peel
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1 pound finely chopped suet - powdery fine
1 1/4 cups cognac
Pudding:
1 1/4 pounds (approximately) fresh bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs, well beaten
1 cup sugar
1 teaspoon salt
Cognac
Blend the fruits, citron, peel, spices and suet and place in a bowl or jar.
Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup
cognac each day. Soak the bread crumbs in milk and sherry or port. Combine
the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and
mix thoroughly. Put the pudding in buttered bowls or tins, filling them
about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours.
Uncover and place in a 250F oven for 30 minutes. Add a dash of cognac to
each pudding, cover with foil and keep in a cool place. To use, steam again
for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and
bring to the table. Serve with hard sauce or cognac sauce.
English Plum Pudding
225
