Other Desserts

Strawberry Pretzel Dessert

2 cups pretzels rolled coarse

3 tablespoons sugar

3/4 cup margarine

8 oz. cream cheese

1 scant cup of sugar

1 small Cool Whip

6 oz. (large box) strawberry or raspberry jello

2 cups boiling water

1 quart frozen berries

Mix pretzels, sugar and margarine. Place in 9 x 13 pan and bake 10 minutes. Cool. Mix cream cheese, sugar, and cool whip. Spread on cooled pretzel crust. Mix jello with boiling water. Dissolve jello. Add frozen berries when this starts to thicken. Pour over top of cream cheese layer. Refrigerate.

Candy Apple Delight

1 (8 oz.) container whipped topping

2 cans (8 oz. each) crushed pineapple, drained

3 granny smith apples, peeled, cored, sliced

3 snicker candy bars, cubed

1/2 cup peanuts, chopped

1 oz. semi-sweet chocolate, optional

Combine whipped topping and pineapple in 2 quart bowl. Quarter the slices of apple. Fold apples, candy bars and peanuts into whipped topping mixture. Grate chocolate over top.

A Simpler Version

8 apples with skin on, cut up

8 snicker bars, cut up

1 large container of cool whip

 

Chocolate Chip Espresso Meringues

From foodandwine.com

  • 3 large egg whites, at room temperature

  • 1/2 teaspoon cream of tartar

  • 1 cup superfine sugar

  • 2 ounces bittersweet chocolate, finely chopped (scant 1/2 cup)

  • Kosher salt

  • 1 tablespoon unsweetened cocoa powder

  • 2 teaspoons espresso powder

Preheat the oven to 225°. Line a large rimmed baking sheet with parchment paper. In a medium bowl, using a hand mixer, beat the egg whites with the cream of tartar at low speed until foamy, about 30 seconds. Increase the speed to medium and beat in the sugar, 1 tablespoon at a time; beat until the whites are stiff and glossy, about 1 minute. Fold in the chopped chocolate and a pinch of salt. Sift the cocoa powder and espresso powder over the meringue and fold 2 or 3 times to incorporate; the meringue should look marbled.

Spoon eight 1/2-cup mounds of meringue onto the prepared baking sheet. Using the back of a spoon, gently spread the meringues into 3-inch rounds. Bake for 1 hour, or until the meringues are firm on the outside but still chewy in the center. Let cool completely.

The meringues can be stored in an airtight container for 1 week.

*

Pudding – Cool Whip – Graham Dessert

18 graham crackers (square)

1/2 cup butter

3/4 cup sugar

Mix above ingredients together and pat into bottom of 9 x 13 cake pan. Save 1/4 to 1/2 cup for top. Prepare a large size box of pudding (not instant). Cool to warm and pour onto crust. Cool in refrigerator. Put cool whip on top (medium/regular container). Sprinkle crumbs on top. Keep refrigerated.

 

Chocolate Pudding & Cool Whip Dessert

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/3 cup melted margarine

8 ounces cream cheese

1/4 cup sugar

2 tablespoons milk

1 1/2 cups cool whip

2 (3 ounce) packages instant chocolate pudding mix

3 1/2 cups milk

1 1/2 cups cool whip

  1. Crust: Combine first three ingredients (grahams, sugar, and marg.)

  2. Press firmly into bottom of 13 x 9 pan.

  3. Chill 15 minutes.

  4. 1st Layer: Beat cream cheese, 1/4 cup sugar and milk till smooth.

  5. Fold in 1 1/2 cups cool whip (1/2 container).

  6. Spread over crust.

  7. 2nd Layer: Beat pudding with 3 1/2 cups of milk for 2 minutes.

  8. Spread over cream cheese layer.

  9. Chill until set or overnight.

  10. 3rd Layer: Spread rest of cool whip over top, or before serving put dollop of cool whip on top of each piece.

 

Lemon Loaf with Berries & Cream

From: BHG.com

  • lemons

  • eggs

  • 2/3 cup buttermilk

  • 2/3 cup extra-virgin olive oil

  • 1/2 teaspoon lemon extract

  • cup rolled oats, coarsely ground*

  • cup unbleached all-purpose flour

  • 1/2 cup organic cane sugar

  • 1/3 cup turbinado sugar

  • teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon sea salt

  • 1/4 cup organic cane sugar

  • cups fresh mixed berries (such as strawberriesblueberriesraspberries, and/or blackberries

  • Whipped cream

  1. Preheat oven to 350 degrees F. Grease an 8-inch loaf pan. Line the pan with parchment paper; set aside. Finely shred zest from 1 lemon. Cut zest from one of the remaining lemons into thin strips; set aside. Juice the lemons (you should have about 9 tablespoons). In a large mixing bowl whisk together the eggs, buttermilk, oil, extract, finely shredded zest, and 2 tablespoons lemon juice. Add the oats, flour, 1/2 cup organic cane sugar, 1/3 cup turbinado sugar, baking powder, baking soda, and sea salt. Stir gently to combine. Pour batter into prepared pan and sprinkle top with additional turbinado sugar. Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes.

  2. Meanwhile, in a large saucepan combine remaining lemon juice and 1/4 cup sugar. Cook and stir over medium heat until boiling, stirring to dissolve sugar. Remove bread from pan. Place on a wire rack set over a shallow baking pan. Gently poke top of bread all over with a skewer. Stir lemon peel strips into half of the syrup; spoon over bread. Cool bread completely.

  3. Return remaining syrup to heat; bring just to boiling. Stir in berries coat. Simmer 1 to 2 minutes until the berries just start to soften. Slice loaf gently with a serrated knife. Serve lemon bread with berries and whipped cream.

Tips:

To coarsely grind oats, place in a blender or food processor and pulse until coarsely ground.

If desired, you can substitute 3/4 cup granulated sugar for the 1/2 cup organic cane sugar and 1/3 cup turbinado sugar and 1/4 cup granulated sugar for the 1/4 cup organic cane sugar.

Pistachio Dessert

1st Layer

1 1/2 sticks butter, 2 Tablespoons sugar, 3/4 cup chopped nuts, 1 1/2 cups flour

Mix like pastry. Pat into 9 x 13 pan. Bake 10 – 15 minutes @ 350°. COOL.

2nd Layer

1 – 8oz pkg cream cheese, 1 cup powdered sugar – Mix together and then add 1 cup cool whip. Mix well. Spread over 1st layer.

3rd Layer

1 pkg pistachio instant pudding, 1 pkg vanilla instant pudding. Add 2 1/2 cups milk and 1 tsp vanilla. Beat 2 minutes with electric mixer. Spread over 2nd layer.

4th Layer

Cool whip..spread 1 cup cool whip over pudding layer.

Sprinkle with 3/4 cup chopped nuts. Refrigerator.

Ile Flottante (Floating Island) – From Ina Garten-Food Network

Ingredients
2 1/2 cups sugar, divided
1 cup water, divided
1 1/2 teaspoons pure vanilla extract, divided
1 1/2 cups (5 ounces) sliced almonds
8 extra-large egg whites, at room temperature
1/8 teaspoon kosher salt
1/4 teaspoon cream of tartar
Creme Anglaise, recipe follows

Creme Anglaise:
4 extra-large egg yolks
1/2 cup sugar
1 teaspoon cornstarch
1 3/4 cups scalded milk
1 teaspoon pure vanilla extract
1 1/2 teaspoons Cognac
Seeds of 1/2 vanilla bean, optional

Directions
Preheat the oven to 350 degrees F.
For the caramel, heat 1 1/2 cups of the sugar and 1/2 cup water in a small, heavy-bottomed saucepan until the sugar dissolves. Cook over medium heat until the syrup turns a warm caramel color. Don’t stir, just swirl it in the pan. Off the heat, add 1/2 cup water and 1/2 teaspoon of the vanilla; be careful, the syrup will bubble violently. Stir and cook over high heat until the caramel reaches 230 degrees F (thread stage) on a candy thermometer. Set aside.
For the praline, combine the almonds with 1/4 cup of the caramel and spread them on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes, until the almonds are lightly browned. Allow to cool at room temperature and then break up in pieces.
Lower the oven to 250 degrees F. Line 2 sheet pans with parchment paper.
For the meringues, beat the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy. Turn the mixer on high speed and add the remaining 1 cup of sugar. Beat until the egg whites are very stiff and glossy. Whisk in the remaining teaspoon of vanilla. With dessert spoons place 12 mounds of meringue on the parchment paper and bake for 20 minutes, or until a cake tester comes out clean.
For serving, pour creme anglaise on the bottom of individual plates. Place a meringue on top of each serving, drizzle with caramel sauce, sprinkle with praline, and serve.
To make a day or two ahead, leave the caramel and praline at room temperature and refrigerate the creme anglaise. Bake the meringues before guests arrive and assemble the desserts just before serving.
Creme Anglaise:
Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don’t cook it above 180 degrees F or the eggs will scramble!
Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill.

Dark Chocolate Terrine – From Ina Garten – Food Network

Vegetable oil, for greasing the pan
1/2 pound (2 sticks) unsalted butter
12 ounces bittersweet chocolate, such as Lindt, broken in bits
1 teaspoon instant coffee powder
1 cup sifted confectioners’ sugar
1/3 cup unsweetened cocoa powder, such as Pernigotti
8 extra-large egg yolks, at room temperature
1 tablespoon Cognac or brandy
Pinch of kosher salt
3 extra-large egg whites, at room temperature*
1 tablespoon granulated sugar
1/2 cup cold heavy cream
1 teaspoon pure vanilla extract
Orange Sauce
Freshly grated orange zest, for serving
Fleur de sel, for serving

Directions
Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer.
Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners’ sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool.
Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula.
Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight.
To serve, turn the terrine out of the mold and unwrap it. Spoon a puddle of Orange Sauce in the middle of each dessert plate and place a slice of the terrine in the middle. Sprinkle each serving lightly with orange zest and fleur de sel.
Orange Sauce recipe on Sauces page. Option – serve with Strawberry sauce from Sauces page.

 

Dark Chocolate Pudding

3/4 cup sugar

3 Tbsp. cornstarch

2 Tbsp. unsweetened cocoa powder

3 cups half-and-half, light cream, or milk

1 Tbsp. butter

2 tsp. vanilla 1/4 tsp. salt

8 oz. bittersweet or semisweet chocolate, chopped

  1. In a large saucepan combine sugar, cornstarch, and cocoa powder. Add half-and-half. Cook and slowly stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.

  2. Remove from heat. Stir in butter, vanilla, and salt. Stir in chocolate until melted. Ladle into serving bowls. Cover surface with plastic wrap; chill up to 24 hours. Top with whipped cream and sprinkle with additional cocoa powder. Makes 8 (1/2-cup) servings.

Fun Tip: Tint whipped cream with a drop of red food coloring. Dollop two spoonfuls onto the pudding. Use the back of a spoon to smooth into a heart.

Best-Ever Vanilla Pudding

Enjoy this pudding warm or cold.

1 cup sugar

2 Tbsp. cornstarch

3 cups half-and-half or whole milk

4 egg yolks, lightly beaten

1 Tbsp. butter

2 tsp. vanilla or vanilla bean paste

1/4 tsp. sea salt

Heart-shape sprinkles (optional)

In a medium heavy saucepan combine sugar and cornstarch. Add half-and-half. Cook and gently stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup of the half-and-half mixture into egg yolks.

Slowly whisk egg yolk mixture into half-and-half mixture in saucepan. Bring to gentle boil; reduce heat. Cook and stir 2 minutes more. Remove from heat.

Stir in butter, vanilla, and sea salt. Pour pudding into 6 individual serving bowls. Cover surface of pudding with plastic wrap. Let stand 45 minutes; serve warm or chill up to 24 hours before serving. Top pudding with heart-shaped sprinkles, if desired.

Option: Scatter fresh berries on top before serving.

 

Raspberry Sorbet Trio

Beating the fruit mixture during the freezing process adds air and gives the sorbet a creaminess without any fat.

1 lime

1 cup sugar

1 cup water

1 12-oz. bag frozen raspberries (3 cups)

  1. Finely shred 2 tsp. peel from lime. Juice lime (2 Tbsp.); set aside. For Raspberry Lime Sorbet, in a medium saucepan stir sugar and water over medium heat until just simmering, stirring to dissolve sugar. Remove from heat. Add raspberries and lime juice; stir to thaw.

  2. Place raspberry mixture in a food processor or blender. Cover; process or blend until smooth. Press mixture through a fine mesh sieve; discard seeds. Stir in lime peel.

  3. Transfer raspberry mixture to a 2-quart freezer container. Cover; Freeze 4 hours or until firm. Break up mixture with a fork; transfer to a chilled bowl. Beat mixture with an electric mixer until smooth and lightened in color. Return to container. Cover; freeze 2 hours more or until firm. Makes 7 servings.

Raspberry Mango Sorbet: Prepare as above, except omit lime peel and lime juice and use 1 cup frozen raspberries and 2 cups cubed frozen mango.

Raspberry Pineapple Sorbet: Prepare as above, except omit lime peel and lime juice and use 1 cup frozen raspberries and 2 cups frozen pineapple chunks.

 

Chef John’s Dutch Babies

From Allrecipes Magazine – November 2017

3 eggs, room temperature

2/3 cup milk, room temperature

1/2 cup flour

1/4 tsp. salt

1/4 tsp vanilla extract

3 Tbsp. butter

1 Tbsp. butter, melted

1/2 Meyer lemon, juiced ( 1 tablespoon)

1 Tablespoon powdered sugar, or to taste

3 cups mixed berries

  1. Preheat oven to 425°.

  2. Blend together eggs, milk, flour, salt, and vanilla in a blender until batter is smooth. Melt butter in a 10-inch cast-iron skillet in oven until bubbling, about 5 minutes. Pour batter into center of skillet.

  3. Bake until puffed and golden, 20 to 25 minutes. Brush with melted butter, drizzle lemon juice over top, and dust with powdered sugar. Cut into 6 wedges and serve with berries.

 

Easy Pear Clafoutis

From Allrecipes Magazine – November 2017

4 eggs

1/2 cup white sugar

2 tsp. vanilla extract

1/8 tsp salt

1 cup whipping cream

1/2 cup flour

2 pears, peeled, cored, and chopped (can use berries instead)

2 Tbsp. coarse sugar, such as turbinado

  1. Preheat oven to 325°. Generously grease six 3/4 cup souffle dishes or six 6-ounce custard cups.

  2. Beat together eggs, white sugar, vanilla, and salt in a large bowl with an electric mixer on medium speed until light and frothy, about 5 minutes. Add whipping cream, then flour, beat until mixture is smooth.

  3. Divide half of batter among prepared dishes, then spread two-thirds of pears over batter. Pour in remaining batter and top with remaining pears.

  4. Bake 30 minutes, then rotate pan and sprinkle each clafouti with 1 tsp. coarse sugar. Continue baking until puffy and lightly browned and a knife inserted off-center comes out clean, about 10 minutes more. Cool on a wire rack 10 minutes. (Clafoutis will fall as they cool.)

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