Lately as I write my posts it's always snowing and today is no exception. As a matter of fact, a huge snow storm blew in last night. Currently, I'm watching big fat fluffy snowflakes falling from the sky. Such a beautiful sight, but here I am digressing I should be discussing desserts.
Here is a brief and I mean brief synopsis about the history of desserts. The history of desserts is fascinating and it seems desserts in some form or another have always been enjoyed. Sweets date back to ancient civilizations, where people enjoyed fruits and nuts candied with honey. Sweets, in the past (way back..... when) were enjoyed only by the affluent society folks who could afford them. When sugar production allowed it, more sugar was spread throughout the world so average people were then able to enjoy desserts too. Maybe that wasn't such a good thing though, because the aristocrats were the ones with the bad teeth and the folks who couldn't afford sugar had those beautiful pearly whites due to the fact they couldn't afford to consume sugar.
One of the most favorite desserts enjoyed by all is ice cream. Ice cream can be dated as far back as 3000 BC and perhaps was the first dessert in the sense in which it is known today. Ice cream was actually an invention of the Chinese, however, it was much more of a flavored ice than it was truly an ice cream. While Marco Polo may have brought the ice cream making technique to Europe from his travels, it was Catherine de Medici that made sorbet in fashion in Italy. I have to say, the Italian's make some very delicious ice cream, gelato and one of my favorite flavors is pistachio.
While the exact point at which flavored ices became ice cream as it is generally thought of today, is not known; however, by the mid-1800's recipes for how to make ice cream were in wide circulation. The Roman emperor Nero had ordered his followers to gather ice and add fruit toppings for his dessert. A Chinese king named Tang developed an early form of ice cream by combination of milk and ice. Ice cream was brought back by traders to Europe. Ice cream continued to come into it's own during history and recipes were soon developed for serving the French and Italian aristocracy.
Ice cream was introduced in America in the 1700s. Did you know the American colonists were the first to use the term "ice cream?" Many states offered ice cream as a dessert and it was served to guests by distinguished figures like Thomas Jefferson, George Washington and Dolly Madison. Dolly, first served ice cream to her guests in 1812. The very first ice cream parlor in America opened in New York City in 1776. A caterer from London, Philip Lenzi advertised in a New York paper in 1774 announcing his intentions to sell ice cream in his stores. I bet Mr. Lenzi had a lot of business with that announcement.
The Tudors were also fond of sweet foods (if they could afford them), which they called sweetmeats. The rich ate preserved fruit, gingerbread, sugared almonds and jelly. Marzipan was introduced into England in the late Middle Ages. It is a paste made of almonds and sugar. The Tudors used marzipan to make edible sculptures of animals, castles, trees and people called subtleties.
Even though vanilla isn't itself a dessert, it certainly plays the starring roll in numerous desserts-especially ice cream. Vanilla is the pod of a specific type of orchid that grows in Mexico. Somehow the natives of that region discovered that if you picked the pod, sweated it, and then let it dry for several months, you'd get vanillin--the strong flavor that it is known for.
Desserts are thought to have originated from a custom to remove the aftertaste of a meal with a sweet taste as they leave the mouth with a sweet flavor. The name confection is derived from a French word "deserter" which means to clear the table. Do you remember in the 80's when all the fine dining restaurants served you a small ice cream cone to refresh your palate? I personally thought it was a rather silly, but others seemed to enjoy it. Thousands of dessert varieties exist today. Cakes, cookies, brownies, ice cream, puddings and pies are some of the more popular desserts. If you are really interested in the history of desserts one of my previous posts tells you all about them. Well, enough said about the history of desserts, lets get onto the wonderful recipes.
My dessert weaknesses are; rhubarb pie, blackberry pie, fruit cobblers, 3 layer moist coconut cake, lemon bars, sour cream raisin pie, and Haagen Dazs rum raisin ice cream, just to name a few.
I hope you enjoy the recipes listed below and remember a meal is always better when dessert is served. Also, as an adult you can eat dessert first, just don't have any kids with you when you do it or you'll never hear the end of it!
If you bake enough you can have your cake and eat it too!
Little Nests - so pretty and lovely to serve
18 sheets fillo - 14 x 9 inches
2 cups mixed berries; raspberries, blackberries, huckleberries
6 Tbl honey
custard
Powdered sugar, sifted
Custard
3 egg yolks
9 Tbl. sugar
3 Tbl. cornstarch
1/2 tsp. salt
2 1/4 cups whole milk
3/4 cup heavy whipping cream
3 Tbl. butter, cut into chunks
1 1/2 tsp. pure vanilla extract
For custard; in a bowl whisk egg yolks with 1/4 cup milk to combine, set aside. In a large saucepan whisk sugar, cornstarch and salt then slowly whisk in cold milk and cream making sure you don't have any lumps. Over medium heat stirring constantly bring to a low, low simmer. Ladle 1/2 cup of the mixture into the egg yolks and whisk rapidly, repeating two times. Now you can add the egg yolk mixture into the saucepan. Lower the heat to medium low and continue stirring until it thickens and coats the back of a spoon. Remove from heat and stir in butter and vanilla until butter is melted. Pour custard into a baking pan (this way it will cool quicker) and add plastic wrap to custard directly on top of it. Place in refrigerator for at least 2 hours or until well chilled.
For nests; preheat oven to 375 degrees. First fold 2-inch strip of foil in half lengthwise fitting onto bottom and sides of 10 oz. custard cups, allowing strips to hang over edge to form handles. Cut 3 sheets of fillo into 1/2-inch strips with a sharp paring knife starting at short end. Toss the strips together and spray lightly with cooking spray and toss again. Place strips in custard cups forming a nest, repeat with remaining fillo. Bake about 6 minutes cooling in cups on wire rack. Sprinkle lightly with powdered sugar. Carefully remove nests from cups using foil handles and place on serving plates. Fill each nest partially with custard and add mixture of berries, drizzling with honey. If desired you can garnish with a sprig of mint on each nest.
As my sister Sandy always says; there are four food groups, milk chocolate, dark chocolate, white chocolate and bittersweet chocolate.
Blackberry Upside Down Cake - one of my very favorite berries; blackberries
3/4 cup butter, room temperature
2 1/3 cups cake flour
2 1/2 cup fresh blackberries
1/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
3 eggs
2 tsp. pure vanilla extract
1 1/2 tsp. orange zest
1 cup buttermilk (not light)
1 1/3 cups sugar
Powdered sugar, sifted
Fresh blackberries
Ice cream or freshly whipped cream
Preheat oven to 350 degrees. Lightly grease a 9-inch springform pan with some butter. Dust lightly with flour and tap out excess. Arrange blackberries in bottom of pan in single layer and sprinkle with 1/4 cup sugar. In a bowl sift 2 1/3 cups flour, baking powder, salt, baking soda. In bowl of electric mixer beat butter and 1 1/3 cups sugar until light and fluffy. Add eggs one at at time, beating after each addition, scraping bowl as you go. Beat in vanilla and orange zest. With speed reduced add flour mixture in thirds alternating with buttermilk beginning and ending with flour mixture. Pour batter over berries and level batter with spatula. Bake cake about 25 minutes. Remove cake to cooling rack and cool 15 minutes. Run a sharp paring knife around edge of pan and release springform. Cool cake before dusting with powdered sugar. To serve; slice into pieces and serve with ice cream and extra blackberries scattered on serving plates.
Strawberry Sorbet
2 cups fresh strawberries
2 cups buttermilk
1 cup sugar
1 tsp. pure vanilla extract
In a food processor add berries and blend until smooth. Pour berries though a fine sieve into a large bowl, pressing with spoon to get every good drop. Discard solids. Add buttermilk, sugar and vanilla to blackberry puree and stir until blended. Cover and chill 1 hour. Pour mixture into freezer container of ice cream maker and freeze according to directions. When ready to serve scoop this deliciousness into goblets and garnish with fresh strawberries and maybe a shortbread cookie.
Rustic Tart - love these types of tarts as they are so easy and I really like the look of them
1 1/2 lbs. plums, pitted and sliced
1/2 cup sugar
1/3 cup plum preserves
1 tsp. pure vanilla extract
pinch of cinnamon
pie crust for 12-inch pie
1 Tbl. all purpose flour
1 egg
1 Tbl. sugar
Freshly whipped cream
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and spray with cooking spray. In a bowl, add plums, sugar, preserves, cinnamon and vanilla. Let stand about 30 minutes, stirring occasionally. Place pie crust on baking sheet and drain plum mixture (into a small saucepan). Stir the 1 Tbl. of flour into drained plum mixture. Mound plums onto center of pie crust leaving a 3-inch border. Fold pie crust up and around plums leaving about a 5-inch opening where you will see some plums. Stir together egg and 1 Tbl. water, brush this mixture onto crust and sprinkle with sugar. Bake for about 45 minutes or until filling is bubbly and crust is golden. Transfer to cooling rack and cool. Bring the reserved drained plum liquid to a boil until slightly thickened. Drizzle about 2 Tbl. of this liquid over exposed fruit in center of tart. When tart has cooled for about 20 minutes, slice and serve with freshly whipped cream that you have whipped with a little powdered sugar.
"Money can't buy happiness, but it can buy marshmallows, which are kinda
the same thing."
Really Delicious Brownie's
1 1/2 cups all purpose flour
3/4 cup butter
2 cups sugar
4 eggs
1 (4 oz.) bittersweet baking bar, chopped (good quality)
1 Tbl. red food coloring
1 tsp. pure vanilla extract
pinch of salt
Cream Cheese Frosting
1 (8 oz.) package cream cheese, soft
4 Tbl. butter, soft
pinch of salt
1 1/2 cups powdered sugar, sifted
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Brownies; line the bottom of 9-inch pan with foil and have sides sticking over about 3-inches, lightly grease foil. In a double boiler add chocolate and butter and stir until melted, add sugar and stir to dissolve, add eggs one at a time and whisk after each addition. Stir in flour, food coloring, baking powder and vanilla. Pour into prepared pan and bake for about 17 minutes or until pick inserted in center comes out clean. Do not over bake. Remove to wire rack and cool completely. When cooled remove from pan with foil overhang and carefully peel foil from brownies. Place brownies on cutting board and make frosting. Frosting; in a mixer bowl beat cream cheese and butter until creamy. Add powdered sugar a little at a time until blended. Add salt and vanilla, stirring to combine. Frost cooled brownies and slice into pieces. These are best served with an icy cold glass of milk. Yummmm!
The Bride Cake
This day, my Julia, thou must make
For Mistress Bride the wedding-cake:
Knead but the dough, and it will be
To paste of almonds turn’d by thee;
Or kiss it thou but once or twice,
And for the bride-cake there’ll be spice.
Robert Herrick (1591 -1674)
Coconut Cream Pie - my husbands favorite
1 (9-inch) homemade pie crust or I also like making a graham crust and adding coconut and finely chopped macadamia nuts to the crust
1 cup sweetened flaked coconut
2 cups half and half
1/2 cup sugar
1/4 cup cornstarch
4 egg yolks
2 tsp. pure vanilla extract
2 cups heavy whipping cream
1/4 cup powdered sugar, sifted
1/2 tsp. coconut extract
1/4 cup coconut, lightly toasted for garnish if desired
Place pie crust into pie pan and prick bottom (if you are using a pastry dough crust). Bake in 350 degree oven until lightly browned. (I always add a piece of foil and some dried beans to crust so it doesn't puff up). Remove crust from oven when cooked, place on cooling rack to cool and remove foil and beans. In a large saucepan, add 1/2 cup sugar and cornstarch whisking to combine. Whisk together the half and half and egg yolks and whisk this mixture into the sugar mixture bring to a boil and boil about 1 minute. Remove from heat. Stir in butter, 1 cup coconut and 1 tsp. vanilla. Place into a bowl and cover with plastic wrap, placing wrap directly on filling. Let stand about 30 minutes. Spoon custard into prepared pie shell and chill about 30 minutes or until set. In a bowl of electric mixer beat whipping cream to almost still peaks, add powdered sugar and coconut extract. Spread over cooled pie filling mounding whipping cream up on pie and garnish with lightly toasted coconut if desired.
Rich Chocolate Decadent Cake - this will make you smile when you bite into a piece
1/2 cup water
1/3 cup Dutch cocoa
1 tsp. instant espresso granules
3 oz. bittersweet chocolate, coarsely chopped
1 oz. unsweetened chocolate, coarsely chopped
1 Tbl. brandy
1/2 tsp. pure vanilla extract
2 eggs
2 egg whites
1/3 cup sugar
pinch of salt
1 1/2 cups frozen Cool Whip
Heavy whipping cream
Chocolate shavings (garnish)
Preheat oven to 350 degrees. Bring the water to a boil in small saucepan. Add cocoa and espresso, stirring well. Remove from heat and add chocolates, stirring to smooth consistency, add brandy and vanilla and combine. Pour chocolate mixture into a large bowl and let stand 10 minutes, stirring occasionally. Combine eggs, egg whites, sugar and salt into a double boiler stirring with a whisk and cooking until temperature reaches 115 degrees, then place egg mixture into a bowl and beat on high for about 5 minutes until soft peaks form. Stir in 1/3 of the egg mixture into chocolate mixture, then fold in the remaining. Fold in whipped topping and spoon into an 8-inch springform pan that you have sprayed with cooking spray. Bake for about 27 minutes or until almost set, but still a little jiggly. Remove from oven and place on cooling rack to cool to room temperature. Cover and chill for at least 8 hours. To serve; whip heavy whipping cream with a little powdered sugar and pure vanilla or brandy extract. Slice pieces of this delicious cake and add dollops of whipped cream and chocolate shavings.
Perfect Cherry Cobbler - another favorite of mine
2 cups water
3 Tbl. cornstarch
6 cups fresh sweet cherries, pitted (Rainier is my choice)
1/4 cup sugar
2 tsp. fresh lemon zest
1/4 tsp. salt
Topping
1 3/4 cups all purpose flour
3 Tbl. sugar
1 Tbl. baking powder
pinch of salt
1 cup heavy whipping cream
Sanding sugar
Milk, for brushing on biscuits
Preheat oven to 425 degrees. In large saucepan, whisk together water and cornstarch. Add cherries, sugar, lemon zest and salt. Bring to a boil over medium heat. Cook 5 minutes, stirring, until mixture thickens and becomes clear. Place fruit mixture into a shallow 1-1/2 quart baking dish; set aside. Biscuits; in a bowl combine flour, sugar, baking powder and salt. In another bowl, beat heavy cream until soft peaks form. Add cream to dry ingredients mixing with a fork until mixture begins to hold together. Transfer to lightly floured work surface and knead 10 times or until smooth dough forms. Roll dough out to 3/4-inch thick circle. Place on top of fruit mixture and with a sharp paring knife place a couple of slits into dough. Or you can cut dough with a biscuit cutter into 6 biscuits. Brush topping with milk and sprinkle with sugar. Bake for 15 to 20 minutes, or until biscuits are lightly browned and fruit is bubbling. Remove to cooling rack and let cool slightly before dishing up. Serve with vanilla ice cream or whipped cream.
La Petite Tartlets
12 wonton wrappers - really? yes really!
4 Tbl. butter, melted
1/4 cup sugar
1/4 cup currant jelly, melted
Fresh fruit; sliced kiwi, raspberries, blackberries
Lime curd - I love lemon and lime curd
2 eggs
2 egg yolks
1/2 cup sugar
1/3 cup fresh lime juice
2 tsp. lime zest
pinch of salt
8 Tbl. cold butter, cut into pieces
Preheat oven to 350 degrees. Two mini muffin pans will be required for this. Brush wonton wrappers on both sides with melted butter and dip one side of wrapper into sugar. Press wonton, sugar side up into a mini muffin pan to form pastry shell. Repeat with remaining wrappers and press wrappers into every other cup so they do not touch. Bake for about 7 minutes. Cool in pan on wire rack. Lime curd; mix eggs yolks and sugar in small saucepan. Whisk in lime juice, zest and salt. Add butter and cook over medium heat whisking constantly until butter is melted and lime curd has thickened (do not boil). Remove from burner and cool to room temperature, whisking frequently. Cover top of mixture with plastic wrap and refrigerate about 2 hours or until chilled. To serve; place a wonton wrapper onto serving plate or place all of them onto a large platter. Into each wrapper add a couple of tablespoonfuls of lime curd and top with fruit, brush fruit with melted current jelly. Add a sprig of mint for garnish.
Lemon Delicious Tea Bread - one of my favorites - I usually make 2 or 3 of these and freeze the others
1/2 cup butter, soft
1 cup sugar
2 eggs
1 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbl. lemon zest
1/2 tsp. almond extract
Glaze
1 cup powdered sugar, sifted
2 Tbl. fresh lemon juice
Preheat oven to 350 degrees. In a bowl of electric mixer add butter and beat until light and creamy. Beat in 1 cup sugar until fluffy. Add eggs 1 at a time beating after each addition. In a bowl whisk together flour, baking powder and salt and add this alternately to the butter mixture with milk. Beat until blended, beginning and ending with flour. Stir in 1 Tbl. lemon zest and almond extract. Pour batter into a 8x4 inch loaf pan that you have greased and floured. Bake for about 1 hour or until pick inserted in center comes out clean. Place onto a cooling rack and cool completely, just lightly prick top of bread with a toothpick. With a sharp paring knife run it around edges of pan and flip out of pan onto cooling rack. Glaze; whisk together the powdered sugar, and lemon juice until smooth; spoon glaze over bread letting it drip down the sides. Sprinkle with remaining lemon zest. I bet you can't wait to slice into this beauty. Serve with a cup of hot coffee of tea.
Praline Cake - do you like praline candy from Louisiana, well if so, you will love this wonderful cake. My mom gave me this recipe and it really is delicious
1 cup butter, softened
1 (8 oz.) package cream cheese, soft
1 (16 oz.) package dark brown sugar
4 eggs
2 1 1/2 cup all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 (8 oz.) container sour cream (not the light type)
2 tsp. pure vanilla extract
1 cup pecans, chopped and lightly toasted
Icing
1 cup light brown sugar, packed
1/2 cup butter
1/4 cup milk
1 cup powdered sugar, sifted
1 tsp. pure vanilla extract
Sugared Pecans - if you live in the south and don't know how to make these, you better learn as they are a staple down there
1 egg white
4 cups pecan halves
1/3 cup sugar
1/3 cup light brown sugar (packed)
Preheat oven to 325 degrees. Prepare a 12 cup bundt pan by buttering and flouring it well, shaking out excess flour. In bowl of electric mixer add butter and cream cheese beating until creamy. Gradually add brown sugar, beating to combine. Add eggs, one at a time beating after each addition. In a bowl, whisk together flour, baking powder, baking soda and salt. Add this to butter mixture alternating with sour cream, beginning and ending with flour. Beat on low after each addition. Stir in toasted pecans and vanilla extract. Pour batter into bundt pan and bake for about 1 hour and 15 minutes or until pick inserted in center comes out clean - please do not overbake. Remove pan to cooling rack and let rest there for 15 minutes; remove cake from pan to wire rack completely cooking. Icing; In a saucepan, add butter, milk and brown sugar sugar over medium high heat whisking constantly and boiling 1 minute; remove from heat and whisk in powdered sugar and vanilla. Stir to cool for about 5 minutes until it thickens slightly. Spoon icing over cooled cake and let it drizzle down sides of cake. Place the sugared pecans on cake. Sugared nuts; whisk egg white in a bowl until foamy; add pecans and stir to coat evenly. Stir together sugars and sprinkle over pecans, stir gently to coat pecans. Spread pecans in a single layer onto a foil lined baking sheet and bake in 350 degree oven for about 20 minutes or until pecans are toasted and dry; stirring once after about 10 minutes. Remove from pan to cooling rack and let completely cool. You can store any extra pecans in a freezer bag for up to 3 weeks.
Easy Luscious Strawberry Sorbet Cake - great Valentines dessert, Mothers day dessert or summer dessert - actually it's good anytime
2 (3 oz. ) packages soft ladyfingers or you can always make your own, I have a recipe on my blog
2 pints strawberry ice cream, softened (good quality)
1 pint strawberry sorbet, softened (good quality)
1 pint of fresh strawberries, hulled
2 Tbl. powdered sugar
1/2 (7 oz.) jar marshmallow cream - so bad, but so good!
1 cup heavy whipping cream
In a 9-inch springform pan, arrange ladyfingers around sides and bottom of pan. Spread with the strawberry ice cream over ladyfingers and freeze 30 minutes. Spread softened strawberry sorbet over ice cream and once again freeze 30 minutes. In a food processor add fresh strawberries and powdered sugar and puree for about 1 minute. Reserve 1/4 cup of this mixture and whisk the remaining mixture into the marshmallow cream until well blended (see, I told you this was good). In a bowl of electric mixer beat whipping cream until stiff peaks form. Fold this into marshmallow mixture. Pour this over the sorbet in pan. Drizzle reserved strawberry mixture over the top and lightly swirl with a kitchen knife Cover and freeze for 4 hours or until firm. To serve; remove springform and place cake onto a cake serving plate. Let cake stand at room temperature about 10 minutes before slicing. Serve with whole strawberries as a garnish, sliced into fans.
Orange and Lemon Tart - so refreshing and delicious
Crust
1 1/2 cups graham crumbs
5 Tbl. butter, melted
pinch of cinnamon
Filling
1 (14 oz.) can sweetened condensed milk
1/3 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 eggs, separated
1 cup heavy whipping cream
3 Tbl. powdered sugar
Preheat oven to 325 degrees. In a bowl, stir together graham crumbs, butter and cinnamon. Press evenly into a 9-inch tart pan with removable bottom. Bake for about 6 minutes and remove to cooling rack to cool. Filling; in a bowl whisk condensed milk, orange juice concentrate, lemon juice and the egg yolks to combine. In bowl of electric mixer add egg whites and beat until stiff peaks form; fold these into the condensed milk mixture and pour into cooled crust. Bake for about 20 minutes or until filling is just set. Remove to wire rack and let cool completely. Cover and chill for 4 hours. Remove tart from pan and place on serving plate. In a bowl beat whipping cream with powdered sugar until almost stiff peaks form. Pile this onto cooled tart and garnish with a little orange and lemon zest combined.
Cherry Clafoutis - one of my all time favorite desserts, when I first went to culinary school I made one of these all the time, I just love them and the simplicity of them. This cake originated in the rural south of France
4 cups fresh dark cherries, stemmed and pitted
5 eggs
1/3 cup sugar
3/4 cup all purpose flour
1 1/4 cups of whole milk and whipping cream combined
1 vanilla bean, split and scraped
pinch of salt
1 Tbl. Kirsch, optional, but I love it
Powdered sugar, sifted for dusting
Preheat oven to 425 degrees. Grease a 9-inch baking dish (such as a quiche pan) with butter and set aside. In a blender combine the milk/cream combo, sugar, kirsch, vanilla, eggs and salt. Blend for a minute to combine, then add flour and blend until smooth, about 1 minute. Pour batter into prepared dish and distribute cherries evenly over the top. Bake until pick inserted comes out clean and the top has formed a lightly golden brown crust. Remove to cooling rack and when cooled dust with powdered sugar. This also tastes wonderful with a scoop of good quality vanilla ice cream of a dollop of freshly whipped cream.
Cream Puffs - a family favorite and my mom always made these
1 cup water
6 Tbl. butter
1/4 tsp. salt
1 cup all purpose flour
4 eggs
4 oz. bittersweet chocolate, rough chopped
1/2 cup half and half
1 Tbl. sugar
1 qt. vanilla ice cream (good quality)
Preheat oven to 400 degrees. Grease and flour a baking sheet with non stick spray. In a large saucepan, heat water, butter and salt to boiling on medium heat until butter melts. Remove from heat and using a wooden spoon vigorously stir in flour all at once until mixture forms a ball and comes away from sides of pan. This is a good arm workout! Add eggs, one at a time beating well after each addition, until batter is smooth and shiny. Drop batter onto pan with 1/4 cup mounds placing 2-inches apart. With moistened fingertips gently smooth tops to rounded. Bake for about 40 to 45 minutes or until puffs are a nice golden brown. Remove pan to cooling rack and with a sharp paring knife poke a small hole in one side of each puff to release steam. Turn off oven and return baking sheet with puffs to oven to stand about 10 minutes to dry out. Transfer puffs to wire rack to cool completely. Using a sharp serrated knife slice each cream puff horizontally in half. With your fingers carefully remove and discard any moist dough inside. In a saucepan heat half and half and sugar just to boiling and remove from heat. Add chocolate and let stand about 1 minute, whisk until smooth. To serve; (the best part) place a nice scoop of ice cream in each cream puff base and replace with cream puff top. Drizzle on warm chocolate sauce and serve. You can also scatter some fresh raspberries around plate and what I also like to do is make a raspberry coulis and add a splash of it to the plate before adding cream puff or you can drizzle over top with the chocolate sauce. I have also mixed orange liqueur into the ice cream (softened and re froze) before adding to cream puff. Or you can also fill with custard and whipping cream and drizzle with chocolate, use your imagination.
Rhubarb Pie - rhubarb is my all time favorite pie ever, with blackberry coming in second
1 (9-inch) homemade pie crust
1 cup sugar
3 Tbl. all purpose flour
1 tsp. orange zest
3 eggs, slightly beaten
1/2 cup sour cream (not light)
3 1/2 cups fresh rhubarb, sliced
Streusel Topping
1/4 cup sugar
1/4 cup all purpose flour
2 cups butter, softened
1 tsp. orange zest
Preheat oven to 375 degrees. Pie filling; in a bowl mix sugar, flour, and orange zest. Stir in eggs and sour cream. Add rhubarb and toss gently. Spoon into crust in pie pan. Topping; in a bowl combine topping ingredients using your clean fingers to form a crumbly mixture and sprinkle evenly over pie. Bake 50 to 60 minutes. Remove and cool on wire rack before slicing. Serve with vanilla ice cream or freshly whipped cream.
Coconut Rhubarb Squares - yes, these are so........ good
Crust
1/2 cup butter, soft
1/4 cup sweetened flaked coconut
1 cup all purpose flour
1 Tbl. sugar
Filling
3 eggs, separated
1 cups sugar
2 Tbl. all purpose flour
1/4 tsp. salt
1/2 cup half and half
Meringue - using the 3 egg whites you separated
1/3 cup sugar
1 tsp. pure vanilla extract
1/2 cup sweetened flaked coconut
Preheat oven to 350 degrees. In a bowl mix butter, 1/4 cup coconut, 1 cup flour and 1 Tbl. sugar. Press this into a 9-inch ungreased square baking pan. Bake for 10 minutes. Filling; in a bowl mix egg yolks, 1 cup sugar, 2 Tbl. flour, salt, half and half and stir in rhubarb. Pour over hot crust and bake for 45 minutes. Next; remember those egg whites, well place them into a bowl of electric mixer and beat on high until foamy. Beat in 1/3 cup sugar 1 Tbl. at a time and continue beating until stiff and glossy. Beat in vanilla and spread over rhubarb mixture; sprinkle with 1/2 cup coconut and bake about 10 minutes or until lightly golden brown. Cool on wire rack until completely cooled and cut into squares. Love these!
Rich..... Rich..... Chocolate Tart
1 1/2 cups graham crumbs
6 Tbl. butter, melted
1 3/4 cups heavy whipping cream
15 oz. bittersweet chocolate, chopped
1 tsp. pure vanilla extract
Whipped cream - garnish
Chocolate sauce - garnish
Fresh raspberries or blackberries - garnish
Preheat oven to 350 degrees. Stir together graham crumbs and butter (you can add a little sugar to the crust mixture, but I always think it's sweet enough without it, but I do like the addition of some chopped pecans occasionally, about 1/4 cup), but it's optional. Press firmly into the bottom and sides of a 9-inch tart pan with removable bottom and bake about 10 minutes. Cool completely on wire rack. In a large saucepan, bring cream to a boil over medium high heat. In a food processor or blender process chocolate until finely ground. With processor running pour hot cream and vanilla though the food chute in slow stream, processing until smooth scraping down sides as need be. Pour mixture into cooled crust and chill uncovered for 3 to 4 hours. To serve; remove tart bottom and place tart onto serving dish. Garnish with whipped cream and drizzle with a little chocolate sauce. Add some fresh raspberries or blackberries to serving plates.
Blueberry Sherbet - delicious and refreshing
2 cups fresh blueberries
1 cup buttermilk
1/2 cup sugar
1 Tbl. fresh lemon juice
1/2 tsp. pure vanilla extract
In a blender add all ingredients and blend until smooth. Pour into a 9-inch square baking pan, cover and freeze 4 hours or until firm. Place the frozen mixture in batches into a blender and blend until smooth. Cover and freeze again for 4 hours or until firm. Note: you can use other berries such as; blackberries or raspberries or combo of both or all.
Almond and Apple Bars
Crust
2 cups all purpose flour
1/2 cup sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter
1/2 cup sliced almonds
2 egg yolks, slightly beaten
Apple mixture
3/4 cup sugar
1/4 cup all purpose flour
1 tsp. cinnamon
1/2 tsp. apple pie spice
4 Granny Smith apples or about 4 cups, peeled, cored and sliced thinly
Icing
1 cup powdered sugar, sifted
1 - 2 Tbl. whipping cream
1/4 tsp. almond extract
Preheat oven to 350 degrees. In a large bowl; stir together 2 cups flour, 1/2 cup sugar, baking powder and salt. Cut in butter until pieces are the size of small peas. Stir in almonds and egg yolks with a fork. Press half of the mixture into bottom of an ungreased 13x9 inch baking pan and set aside. In another bowl stir 3/4 cup sugar, 1/4 cup flour, cinnamon and apple pie spice. Add apples and toss to coat. Arrange this mixture evenly in pan and sprinkle remaining crumb mixture over top of apple mixture. Bake for about 35 to 40 minutes. Remove to cooling rack and let cool completely. Icing; in a bowl combine powdered sugar, milk 1 Tbl. at a time and almond extract mixing to get a nice drizzling consistency. Drizzle with icing and cut into bars.
Berry Pudding - I can't even begin to say how much I love this, especially in the summer. I don't recall if I posted before, but it's a lovely and beautiful dessert.
2 cups fresh strawberries, hulled and sliced
2 cups fresh cherries, I like Rainier (pitted and halved)
2 cups fresh raspberries
2 cups fresh blackberries
1 cup fresh blueberries
1/2 cup sugar
1/2 cup cold water
1/4 cup orange liqueur
3 (3 oz.) packages soft ladyfingers - or make your own
In a large heavy saucepan, add all the fruit and sugar, let stand 30 minutes to macerate, stirring occasionally. Add 1/2 cup cold water and cook over medium low heat stirring occasionally for about 10 minutes. Remove from heat and stir in orange liqueur; cool for 20 minutes. Line a 2-qt. souffle dish with plastic wrap. Spoon 1 cup of the fruit mixture into dish covering bottom. Arrange ladyfingers in a single layer on fruit mixture pressing together and trimming as needed to fit snugly and cover fruit mixture. Repeat layers twice, dividing fruit mixture evenly between layers. Cover loosely with plastic wrap and place a small plate about the same size as souffle pan directly on top. Place 2 heavy cans on plate and chill for about 10 to 12 hours. Unmold pudding onto serving plate. Garnish with fresh whole berries and some mint leaves. Whip up some heavy whipping cream with a little vanilla extract and powdered sugar to almost stiff peaks and serve with this deliciousness!
Brittany's Brittle Bars - these are very good and easy bars to prepare
2 cups all purpose flour
1/2 cup light brown sugar, packed
2/3 cup butter
2 cups cocktail peanuts
1 cup semi sweet chocolate pieces
1 (12.5 oz.) jar caramel topping (good quality)
3 Tbl. all purpose flour
Preheat oven to 350 degrees. Line a 15 x 10 x 1-inch baking an with foil. Grease foil and set aside. In a bowl, combine the 2 cups flour and brown sugar. Cut in butter until crumbly. Press into bottom of prepared pan and bake for about 12 minutes. Sprinkle peanuts and chocolate over the top and in a bowl combine the caramel topping and 3 Tbl. flour. Drizzle over top of bars and bake about 15 more minutes or until caramel is bubbly. Cool on wire rack. Carefully lift foil and peel away from bars. Cut bars into pieces.
Have you ever made your own extracts or spirits? They make great gifts and they are so easy, in addition to being very flavorful. Below is a recipe for homemade vanilla bean extract, and I hope you try it.
Homemade Vanilla Extract - easy, great tasting and these make lovely gifts (you can make your own festive labels to adhere to the bottles)
3 vanilla beans
3 cups vodka
Split 1 vanilla bean and scrape seeds into a clean sanitized 1/2 pint jar with a lid. Cut bean in half crosswise and place into jar. Repeat process with remaining vanilla beans and jars (see, easy so far). Place vodka in a large saucepan over medium heat about 5 minutes, do not cook any longer than 5 minutes. Using a funnel, pour liquid into each jar. Cool mixture to room temperature about 30 minutes. Cover jars tightly and let stand at room temperature for 2 weeks before using. Shake the jars once a day. Store in cool, dark place for up to 1 year. Note; you can always remove the vanilla bean pod if desired.
Bon Appetit
"I waited patiently for the Lord to help me, and he turned to me and heard my cry. He lifted me out of the pit of despair, out of the mud and the mire. He set my feet on solid ground and steadied me as I walked along. He has given me a new song to sing, a hymn of praise to our God. Many will see what he has done and be amazed. They will put their trust in the Lord." Psalm 40:1-3
"Be strong and courageous! Do not be afraid and do not panic before them. For the Lord your God will personally go ahead of you. He will neither fail your nor abandon you." - Deuteronomy 31:6
"In peace I will lie down and sleep, for you alone, O Lord will keep me safe." - Psalm 4:8
