DESSERTS recipes 2
Fresh Raspberry Cream Tart
Crust:
1 cup all purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/4 cup sugar
2 teaspoons grated orange peel
1-1/2 teaspoons vanilla extract
1/3 cup raspberry preserves
Filling:
1 - 8 ounce container mascarpone cheese (or cream cheese), chilled
1/2 cup chilled whipping cream
1/3 cup powdered sugar
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups fresh raspberries
For crust: Preheat oven to 350F. Butter 9-inch-diameter tart pan with
removable bottom. Whisk flour, cornstarch, baking powder and salt in bowl.
Using electric mixer, beat butter, sugar, orange peel, and vanilla in large
bowl to blend. Add flour mixture and beat until large clumps form. Gather
dough into ball; press over bottom and up sides of prepared tart pan. Freeze
crust 15 minutes. Bake crust 10 minutes. Remove from oven. Using back of
spoon, press sides to raise until even with top edge of pan. Bake until
golden brown, about 15 minutes longer.
Spread preserves over bottom of crust. Bake 5 minutes. Cool on rack.
Meanwhile, prepare filling: Using electric mixer, beat mascarpone, cream,
powdered sugar, orange peel, and both extracts in large bowl until peaks
form, about 2 minutes. Spread filling evenly in cooled crust. Chill until firm,
at least 2 hours and up to 1 day. Arrange raspberries in concentric circles
atop filling and serve.
Fresh Raspberry Cream Tart
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Fried Apples
6 Tart apples; sliced
1 teaspoon lemon juice
1/4 cup bacon drippings
1/4 cup brown sugar
1/8 teaspoon salt
1 teaspoon cinnamon
1 dash of nutmeg
In a large skillet, melt bacon drippings. Pour apples evenly over skillet
bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover
and cook over low heat for 15 minutes until apples are tender and juicy.
Sprinkle with cinnamon & nutmeg.
Fried Apples
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Fried Twinkies
1 cup milk
2 tablespoons vinegar
1 tablespoon oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
6 Twinkies
vegetable oil for frying
Chill or freeze Twinkies for several hours or overnight. Heat vegetable oil
in deep fryer to about 375F. Prepare batter by mixing together milk, vinegar
and oil. In another bowl, blend flour, baking powder and salt. Whisk wet
ingredients into dry and continue mixing until smooth. Refrigerate while oil
heats. Dust twinkie with flour and dip into the batter. Rotate Twinkie until
batter covers entire cake. Place carefully in hot oil. The Twinkie will
float, so hold it under with a utensil to ensure even browing. It should
turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you
might be able to fry only one at a time, two at the most. Remove Twinkie to
paper towel and let drain. Let the Twinkie sit for about 5 minutes before
serving. You may dust with powdered sugar before serving.
Fried Twinkies
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Hawaiian Pineapple Bars
1 cup butter or margarine
2 cup flour
1 cup sugar
Mix together and put into a 9 x 13 pan. Bake at 350F for 15 min.
Cool completely.
2 - 8 oz. pkgs. cream cheese
1/4 cup sugar
1/4 cup milk
1 - 20 oz. can crushed pineapple, well drained
2 teaspoons vanilla
Beat cream cheese with sugar and milk. Add vanilla, mix well. Fold in
pineapple by hand. Spread mixture over cooled crust.
2 cups coconut
2 tablespoons melted butter
Mix coconut and butter. Sprinkle evenly over cream cheese layer. Bake at
350F for 20 minutes. Cool completely and refrigerate before cutting and
serving.
Hawaiian Pineapple Bars
229
Heavenly Bites
1/2 cup packed brown sugar
1/4 cup butter or margarine
1/2 teaspoon vanilla
1 egg white
1 cup flour
3 tablespoons unsweetened cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butterscotch chips
Heat oven to 375F. In a large bowl, beat brown sugar and margarine until
light and fluffy. Add vanilla and egg white; mix well. Add flour, cocoa,
baking soda and salt; blend well. Stir in chips. Drop by teaspoonfuls on to
ungreased cookie sheet. Shape gently into balls with your fingers. Bake at
375F for 8-9 minutes. Cool 1 minute on sheet and then transfer to let cool
completely.
Heavenly Bites
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Irish Cream Cheesecake
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup margarine, melted
1 envelope unflavored gelatin
1/2 cup cold water
1 cup sugar
3 eggs, separated
2 (8 oz.) pkg. cream cheese, softened
2 tablespoons cocoa
2 tablespoons bourbon (or substitute 2 tbs. cold coffee)
1 cup whipping cream, whipped
Combine the graham cracker crumbs, sugar, and margarine. Press onto bottom
of 9-inch springform pan. Soften gelatin in water, stir over low heat until
dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring
constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing
at medium speed on electric mixer until well blended. Gradually add the
gelatin mixture and bourbon, mixing until well blended. Chill until
thickened, but not set. Beat the egg whites until foamy; gradually adding
the remaining sugar, beating until stiff peaks form. Fold egg whites and
whipped cream into cheese mixture and pour over crust. Chill until firm.
Irish Cream Cheesecake
231
Italian Cream Cake
Cake:
3 1/2 cups shredded coconut
1/2 cup unsalted butter
1 cup vegetable shortening
2 cups sugar
5 eggs, separated
2 cups cake flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 cup chopped pecans
Frosting:
2 - 8 ounce packages cream cheese, room temperature
1 cup unsalted butter, room temperature
2 teaspoons pure vanilla extract
12 ounces confectioners' sugar
1 - 8-ounce jar seedless raspberry preserves
To make cake: Heat oven to 325F. Spray 3 8-inch cake pans with non-stick
vegetable spray. Dust with flour. Spread coconut out on a cookie pan and
bake about 3 minutes, toss and bake another 3 minutes, until coconut is
lightly toasted. Set aside. Cream butter, shortening and sugar together
until fluffy. Beat in egg yolks, 1 at a time. Sift together flour and baking
soda. Add flour mixture and buttermilk alternately to the creamed mixture,
beginning and ending with flour. Stir in vanilla, 1/2 cup coconut and
pecans. Beat egg whites until stiff. Fold into cake mixture. Divide batter
between prepared pans. Bake in hot oven 40 to 45 minutes or until a
toothpick inserted near center comes out clean. Invert on cooling racks
until cool.
To make frosting: Whip together cream cheese, butter and vanilla. Gradually
whip in the confectioners' sugar. When frosting the cake, spread frosting on
top of bottom layer and middle layer. Spread raspberry on the bottom of
middle layer and top layer. Stack layers. Frost top and sides. Press the
remaining coconut on outside of cake.
Italian Cream Cake
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Key Lime Cheesecake
1 3/4 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 - 8 oz. packages cream cheese, softened
1 teaspoon vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or
juice, use half as much.
3 eggs
whipped cream
Preheat oven to 350F. Combine crumbs, butter and 1 Tbsp. sugar in a bowl.
Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the
bottom and half way up the sides of an 8" springform pan. Bake crust for 5
mins. and set aside. In large bowl combine cheese, 1 cup sugar and vanilla.
Mix with electric mixer till smooth. Add the lime juice and eggs and
continue to beat until smooth and creamy. Pour filling into crust. Bake for
60 to 70 mins. If top is turning light brown it's done. Remove from oven and
allow to cool to room temperature. Put into fridge. When chilled, remove the
pan sides and cut with dental floss. Serve with whipped cream.
Key Lime Cheesecake
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Peanut Butter Cup Cookies
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
Sift together the flour, salt and baking soda; set aside. Cream together the
butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg,
vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and
place each into an ungreased mini muffin pan. Bake in a 375F preheated oven
for about 8 minutes. Remove from oven and immediately press a mini peanut
butter cup into each ball. Cool and carefully remove from pan.
Peanut Butter Cup Cookies
234
Pumpkin Cheesecake
Crust:
1-1/2 cups graham crumbs
5 yablespoons butter, melted
1 tablespoon sugar
Filling:
3 - 8 oz. packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Whipped Cream
Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at
350F. Set aside. Combine cheese, sugar and vanilla in large bowl; mix until
smooth with an electric mixer. Add pumpkin, eggs, and spices; beat until
smooth and creamy. Pour into the crust. Bake for 60-70 mins. or until the
top turns a bit darker. Remove from oven and allow to come to room
temperature, then refrigerate. After it has thoroughly chilled, remove the
pan sides and cut with dental floss. Serve with whipped cream.
Pumpkin Cheesecake
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Rhubarb Pie
Filling:
2 cups sugar
3 tablespoons flour
2 eggs, beaten
5 1/2 cups coarsely chopped rhubarb
2 - 8" unbaked pie shells
Crumb Topping:
1 cup flour
1/2 cup brown sugar
1/4 cup shortening
1/2 teaspoon baking soda
1/2 teaspoon baking powder
To prepare filling combine sugar, flour and eggs. Stir to form a thick
paste. Fold in rhubarb pieces. Spoon into 2 unbaked pie shells (cut recipe
by half if you only want to make one pie) To prepare crumbs combine all
ingredients and mix well. Sprinkle evenly over rhubarb mixture. Bake at 400F
for 10 minutes, reduce heat to 350 degrees and bake 40-50 minutes more.
Rhubarb Pie
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Soft Christmas Cookies
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1-1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
decorator sparkling sugar (see recipe below)
.
Sift flour, baking powder, and salt together and set aside. In a large bowl,
cream together the butter and sugar until light and fluffy. Beat in the eggs
one at a time, then stir in the vanilla. Gradually blend in the sifted
ingredients until fully absorbed. Cover dough, and chill for 2 hours.
Preheat oven to 400F. Grease cookie sheets. On a clean floured surface, roll
out small portions of chilled dough to 1/4 inch thickness. Cut out shapes
using cookie cutters. Sprinkle with decorator sparkling sugar. Bake 6 to 8
minutes in the preheated oven, or until edges are barely brown. Remove from
cookie sheets to cool on wire racks.
Decorator Sparkling Sugar:
3 cups sugar
1 cup food coloring
Preheat oven to 150F. Stir sugar and food coloring together and spread the
mixture in a shallow baking pan. Place the sugar in the oven for 20 minutes,
stirring every 5 minutes. Remove when the liquid has evaporated. Cool. Store
sugar in a tightly-covered jar.
Soft Christmas Cookies
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Sour Cream Fudge Cake
Cake:
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter,
at room temperature
2 teaspoons powdered instant coffee
1/3 cup hot water
1-1/2 cups bleached all-purpose flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1-1/2 cups sugar
1 cup sour cream
2 large eggs
2 ounces unsweetened chocolate, melted
1 teaspoon pure vanilla extract
Icing:
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups (about 1/2 pound) confectioners' sugar
6 ounces unsweetened chocolate, melted and cooled
1/2 teaspoon pure vanilla extract
1/2 cup confectioners' sugar for garnish (optional)
To make the cake, preheat the oven to 350F. Butter a 9 X 13 X 2-inch baking
pan with 1 tablespoon of the butter and set aside. Dissolve the coffee in
the hot water and let cool. Sift together the flour, cornstarch, baking
soda, and salt onto a large sheet of waxed paper. Cream the remaining 8
tablespoons butter and the sugar in a medium bowl with an electric mixer on
high speed until light and fluffy, scraping down the sides as needed, about
3 minutes. Add the sour cream and mix well. In three additions, add the
flour mixture, alternating with the eggs, beating well after each addition
and scraping down the sides of the bowl as needed. Beat in the melted
chocolate, dissolved coffee, and vanilla. Spread the batter in the prepared
pan. Bake until a toothpick inserted in the center of the cake comes out
clean, 40 to 45 minutes. Cool on a large wire rack for 10 minutes. Carefully
run a knife around the edges of the cake, invert onto the rack, and cool
completely.
To make the icing, beat the butter in a large bowl with an electric mixer
on high speed until fluffy, about 2 minutes. On low speed, beat in the
Sour Cream Fudge Cake
238
An Introduction To E-Cookbooks
sugar, about 1/4 cup at a time, until smooth. Add the cooled chocolate
and vanilla and mix well. If not using immediately, cover tightly with
plastic wrap until ready to use. Slice the cake in half horizontally.
Transfer the bottom, cut side up, to a platter. Spread half of the icing
over the cake with a metal icing spatula. Top with the top half of the cake,
cut side down. Spread the remaining icing over the top and sides of the
cake. Sift the 1/4 cup confectioners' sugar through a fine wire sieve to
garnish, if desired. Serve at room temperature.
Sour Cream Fudge Cake
239
Three-Milk Cake (Pastel De Tres Leches)
1-1/2 cups all-purpose flour
1 tablespoons baking powder
4 eggs, separated
1-1/2 cups sugar
1/2 cup milk
Fresh strawberries and mint leaves for garnish
Topping (recipe follows)
Meringue (recipe follows)
Preheat oven to 350F. Grease and flour a 13-by-9-by-2-inch baking pan. Sift
flour with baking powder. In large bowl with clean beaters, beat egg whites
until frothy. Add sugar gradually, beating to form stiff peaks. Add yolks, 1
at a time. Slowly add flour and milk. Pour batter into prepared pan and bake
until edges are golden brown, about 40 to 45 minutes. Remove from oven and
let cool on a rack. Prepare Topping. Pour Topping over cake and let sit
until all the mixture is absorbed, 20 to 30 minutes. Prepare Meringue and
refrigerate. Before serving, cut cake into squares and spread Meringue over
each. Garnish as desired with fresh berries and mint leaves.
Topping: 1 (12-ounce) can evaporated milk 1 (14-ounce) can sweetened
condensed milk 2 cups milk 1 (16-ounce) carton sour cream
Combine milks and sour cream (do not beat). Use as directed.
Meringue: 1 cup sugar 1/2 cup water, heated 3 egg whites
Combine sugar and water in a saucepan. Let sit until sugar is dissolved. In
clean electric mixer bowl with clean beaters, beat egg whites. Slowly pour
sugar syrup over egg whites, beating constantly until meringue holds stiff
peaks. Store in refrigerator. This can be served immediately but is best
made 24 hours ahead and chilled. The meringue will keep, covered, 2 days in
the refrigerator.
Three-Milk Cake (Pastel De Tres Leches)
240
Tuxedo Cheesecake
Crust:
1 3/4 cups (about 18) crushed creme-filled chocolate cookies
2 tablespoons butter or margarine, melted
Filling:
1 cup white chocolate chips
3 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 bar (2 ounces) semi-sweet chocolate, grated or made into curls
Preheat oven to 350F. Toss cookie crumbs and butter together in medium bowl.
Press onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes.
Microwave white chocolate chips morsels in small, microwave-safe bowl on
medium-high (70%) power for 1 minute; stir. Microwave at additional 10 to 20
second intervals, stirring until smooth; cool to room temperature. Beat
cream cheese, sugar and vanilla extract in large mixer bowl until smooth.
Beat in eggs; gradually beat in melted white chips. Spread over chocolate
crust. Bake for 40 to 50 minutes or until edges are set but center still
moves slightly. Cool in pan on wire rack; refrigerate until firm. Remove
sides of springform pan. Sprinkle grated chocolate or curls over cheesecake
before serving.
Tuxedo Cheesecake
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