‘Desserts’ Archive

Nobody Will Know Sweet Potato Pie September 4, 2013 No Comments

“Nobody Will Know” Sweet Potato Pie This pie has an ancient secret, but nobody, and I do mean..”nobody” has ever guessed it was made with a mix. This recipe holds up to your being happy to bring pies to a family event. Delicious, creamy, old-fashioned homemade taste..they’ll even forgive the store-bought crust because the filling […]

roasted marshmellow dessert September 20, 2010 No Comments

marshmellow delight

Cinnamon Peach Tart December 13, 2009 No Comments

—-CINNAMON DOUGH—- 2 1/2 cup(s) Flour, all purpose 3/4 cup(s) Sugar 5 ounce(s) Butter 2 tablespoon(s) Cinnamon, ground 1/4 teaspoon(s) Baking powder 1/4 cup(s) Water, cold —-APRICOT GLAZE—- 1 cup(s) Jam, apricot 1/2 cup(s) Sugar 1/4 cup(s) Water —-PEACH FILLING—- 10 each Peaches, ripe 1 1/2 cup(s) Glaze, apricot Cinnamon Dough: =============== Form a large […]

Paris Brest No Comments

1 x Pastry Cream ** 2 cup(s) Water 1 cup(s) Butter 1 pinch Salt 1 1/2 cup(s) Flour 7 large Eggs 1 tablespoon(s) Sugar, powdered, to dust Almonds, slivered ** See recipe for Pastry Cream. Boil water in a pan with butter and salt. Add flour all at once and beat vigorously until dough pulls […]

Honey-Almond Parfait No Comments

1/2 cup(s) Whipping cream 1 large Egg 1 large Egg yolk 3 tablespoon(s) Honey 1/2 each Vanilla bean, split the long — way, seeds removed and — reserved, OR 1/2 teaspoon(s) Vanilla extract 2 ounce(s) Almonds, sliced (about 2/3 — cups), toasted, (at 350 F — for 10 minutes), cooled Place the outer ring of […]

Hippennasse No Comments

1 1/8 cup(s) Cream, whipping 13 ounce(s) Sugar, confectioner’s 18 ounce(s) Flour 12 large Egg whites Berries, fresh OR Fruit, fresh Puree, strawberry OR Puree, apricot Mint leaves In a large bowl, combine the egg whites and cream, then mix well with a whip. In a separate bowl, sieve together the confectioner’s sugar and flour. […]

Gratin Of Strawberries No Comments

Creme Anglaise ** Genoise ** 1 cup(s) Strawberries, fresh, large 4 ounce(s) Sugar 5 ounce(s) Water 8 medium Egg whites 10 ounce(s) Cream, pastry *** 1/3 ounce(s) Gelatin Puree, strawberry ** See recipe for Creme Anglaise, and Genoise. *** Pastry cream is made by combining 5 ounces of regular cream plus 5 ounces of cream […]

Fresh Pineapple with Rum Cream No Comments

1 medium Pineapple 8 slice(s) Cantaloupe, thin slices — (garnish) — — — ——RUM CREAM—— 3 each Egg yolks 3 tablespoon(s) Sugar, superfine 2 tablespoon(s) Rum, dark 1/2 cup(s) Butter, unsalted, chilled — and cut into pieces 1/3 cup(s) Cream, whipping For Rum Cream: ============== In the top of a double boiler, blend the egg […]

Fresh Cherries In Grappa No Comments

1 1/2 pound(s) Cherries, ripe 1/3 cup(s) Sugar 2 1/2 cup(s) Grappa OR 2 1/2 cup(s) Brandy Choose the largest and firmest cherries and clip off leaving a little of the stems attached to each. Fill a 1 quart glass jar with the fruit and add the sugar and enough grappa to cover the cherries. […]

Figs In Cabernet Sauvignon with Almond Ice Cream No Comments

—-CREME ANGLAISE—- 1 qt Milk 1/2 pound(s) Sugar 12 large Egg yolks, reserve the — whites Paste, vanilla bean ———FIGS——— 2 each Figs, ripe 6 ounce(s) Cabernet Sauvignon Sugar ——-ASSEMBLY——- 1 cup(s) Almonds, sliced, blanched 2 ounce(s) Paste, pistachio 1. In a saucepan, bring milk to a boil. Place the sugar and egg yolks in […]