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Post by allezcuisine on May 22, 2006 17:47:38 GMT -5
Hmmm. Where can we start? There's pies, cakes, puddings, cookies, pastries, ice creams, gelatin desserts, and many, MANY more. Dessert is the best part of the meal, for me anyways. So since this is the official Dessert thread, what is your favorite dessert? Wanna share a recipe? Post it here! My favorite are fruit desserts, like this one: Berries on a Cloud 6 egg whites 1/2 teaspoon cream of tartar 1/4 teaspoon salt 1 3/4 cups sugar FILLING: 2 packages (3 ounces each) cream cheese, softened 1 cup sugar 1 teaspoon vanilla extract 2 cups whipping cream, whipped 2 cups miniature marshmallows TOPPING: 1 can (21 ounces) cherry pie filling 2 cups sliced fresh strawberries 1 teaspoon lemon juice In a mixing bowl beat egg whites, cream of tartar and salt until foamy. Gradually add the sugar, beating on high until stiff peaks form (do not under beat). Spread evenly in a greased 13x9x2-in. baking pan. Bake at 275'F for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours. Beat cream cheese, sugar and vanilla until smooth; gently fold in cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving. Yield: 16 servings. Post your fav's here.
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Post by missteetheironchef on May 26, 2006 11:05:53 GMT -5
www.101cookbooks.com/archives/001408.htmlI just found this recipe. You'll love this: Triple Chocolate Espresso Bean Cookies 2 1/2 cups whole-wheat pastry flour 2 tablespoons freshly ground espresso powder 3/4 teaspoon aluminum-free baking soda 3/4 teaspoon aluminum-free baking powder 3/4 teaspoon finely ground sea salt 1/2 cup natural cocoa or cacao powder (Scharffen B or Dagoba), not dutched 1 cup organic unsalted butter, room temperature (soft to the touch) 2 cups fine-grained natural granulated sugar (evaporated cane sugar) – for example, I love alter-eco brand, OR do 1 1/2 cups sugar + 1/2 cup dark brown sugar 2 large organic eggs 3 teaspoons high-quality vanilla extract 3/4 cup cup organic semi-sweet chocolate chips 8 ounces chocolate covered espresso beans Preheat your oven to 375 degrees. Assemble dry ingredients: In a medium bowl whisk together the whole wheat pastry flour, baking soda, baking powder, salt, and cacao powder. Set aside. Assemble the wet ingredients: In a big bowl or with an electric mixer beat the butter until it is fluffy and lightens a bit in color. Now beat in the sugar – it should have a thick frosting-like consistency. Mix in the eggs one at a time, making sure the first egg gets incorporated before adding the next. You will need to scrape down the sides of the bowl once or twice as well. Add the vanilla and mix until it is incorporated. Add the flour mixture to the wet ingredients: Add the dry ingredients to the wet mix in about four waves. Stir a bit between each addition until the flour is just incorporated. You could add all the flour at once, but it tends to explode up and out of the mixing bowl and all over me every time I do that. At this point you should have a moist, brown dough that is uniform in color. Stir in the espresso beans and chocolate chips by hand and mix only until they are evenly distributed throughout the dough. Drop the cookies onto baking sheets: I like to make these cookies medium in size (they are rich!) - and use roughly one heaping tablespoons of dough for each one. I leave the dough balls rough and raggy looking - I never roll them into perfect balls or anything like that - this way each cookie will have a bit of unique personality. Place the cookies in the oven: Bake at 375 degrees for about 10 minutes on the middle rack. You don't want to over bake these cookies at all or they will really dry out. If anything, under bake them just a bit. When they are done, pull them out to cool. Tip: If you don't want to bake all the cookies at one once you can freeze some of the dough for quick cookies later. Instead of placing the cookies in the oven put the cookie dough balls into a freezer-quality plastic bag and toss them in the freezer. You can bake straight from the freezer at a later date, up the baking time by a couple minutes to compensate for the frozen dough. Big Batch: 2-3 dozen chunky, medium cookies.
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Post by allezcuisine on May 27, 2006 8:54:28 GMT -5
Oh my! That sounds wonderful.
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Post by mickster on May 28, 2006 18:39:12 GMT -5
OHMYGOODNESSBOTHOFTHOSESSOUNDAWESOME!
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Post by allezcuisine on May 29, 2006 10:50:11 GMT -5
This sounds fantastic, but too much work for me: Banana Cream Pie with Caramel Drizzles and Chocolate Sauce There're a few secrets necessary to successfully making this pie (which, incidentally, has been on the menu at Emeril's since Day One, and continues to be one of our most requested desserts). First, the bananas, while ripe, need to be firm, so that they hold their shape when pushed into place. Second, the pastry cream needs to be very stiff, so that when sliced, the pie will not crumble or slide. It's also important to cover the bananas completely with the last layer of pastry cream to prevent them from discoloring. And while at Emeril's they pipe the whipped cream over each individual slice before serving, feel free to spread your whipped cream over the whole pie, if you'd prefer.4 cups heavy cream 1 1/2 cups whole milk 1 1/2 cups plus 2 teaspoons granulated sugar 1 vanilla bean, split in half lengthwise and seeds scraped 3 large egg yolks 2 large eggs 1/2 cup cornstarch 1 recipe Graham Cracker Crust, recipe follows 3 pounds (about 9) firm but ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices 1/2 teaspoon pure vanilla extract Caramel Sauce, recipe follows Chocolate Sauce, recipe follows Shaved chocolate, for garnish Confectioner's sugar, for garnish Combine 2 cups of the cream, the milk, 1/2 cup of the sugar, the vanilla bean, and the vanilla seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. Remove from the heat.
Combine the egg yolks, eggs, cornstarch, and 1 cup of the sugar in a medium bowl, and whisk pale yellow in color. Set aside.
Whisk 1 cup of the hot cream mixture into the egg yolks. Gradually add the egg mixture to the hot cream, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out the cornstarch and the mixture thickens, about 5 minutes. (The mixture may separate slightly. If so, remove from the heat and beat with an electric mixer until thick and smooth.) Strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Chill in the refrigerator for about 4 hours.
To assemble, spread 1/2 cup of the custard over the bottom of the prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third) in a tight, tiled pattern over the custard, pressing down with your hands to pack them firmly. Repeat to build a second layer, using 3/4 cup of the custard and enough bananas to cover, smoothing down the layer evenly. For the third layer, spread 3/4 cup of custard over the bananas and top with the remaining bananas, starting 1-inch from the outer edge and working toward the center. Spread 1 cup of custard evenly over the bananas to prevent discoloration. Cover with plastic wrap and chill for at least 4 hours or overnight.
In a medium bowl, whip the cream until soft peaks form. Add the remaining 2 teaspoons of sugar and the vanilla extract and whip until stiff peaks form.
Remove the pie from the refrigerator. With a sharp knife dipped in hot water, cut the pie into 10 equal slices. Transfer the slices to dessert plates. Fill a pastry bag with the whipped cream and pipe onto each slice. (Alternately, spread the whipped cream evenly over the pie before cutting.)
Drizzle each slice with the caramel sauce and chocolate sauce, sprinkle with the chocolate shavings and confectioners' sugar, and serve.Graham Cracker Crust:1 1/4 cups graham cracker crumbs 1/4 cup sugar 4 tablespoons unsalted butter, melted Preheat the oven to 350 degrees F. Combine the graham cracker crumbs and sugar in a medium bowl and mix well. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Top with aluminum pie tin and with a circular motion, press the crust tightly into the pan. Bake until browned, about 25 minutes. Cool for 10 to 15 minutes.Yield: 1 (9-inch) crust Caramel Sauce:3/4 cup sugar 2 tablespoons water 1/2 teaspoon fresh lemon juice 1/2 cup heavy cream 2 tablespoons to 1/4 cup whole milk Combine the sugar, water, and lemon juice in a medium, heavy saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream, whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached. Remove from the heat and cool to room temperature before serving with the pie. (The sauce will thicken as it cools.)Yield: generous 3/4 cup Chocolate Sauce:3/4 cup half-and-half 1 tablespoon unsalted butter 1/2 pound semisweet chocolate chips 1/4 teaspoon pure vanilla extract Scald the half-and-half and butter in a small, heavy saucepan over medium heat. Remove from the heat.
Place the chocolate and vanilla in a medium, heat-proof bowl. Add the hot half-and-half and let sit for 2 minutes, then whisk until smooth. Serve slightly warm. (The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.Yield: generous 3/4 cup Doesn't that sound good?
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Post by mickster on Jun 3, 2006 20:33:26 GMT -5
You're driving me crazy.........STOP!
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Post by allezcuisine on Jun 5, 2006 5:44:49 GMT -5
Chocolate Cream Pie
INGREDIENTS:
* 3/4 cup sugar * 1/3 cup cornstarch * 2 squares unsweetened baking chocolate, cut in small pieces * 1/2 teaspoon salt * 2 1/2 cups milk * 3 egg yolks, beaten * 1/2 teaspoon vanilla extract * 1 pastry shell, 9-inch, baked * . * Chocolate Cream Pie Whipped Topping * . * 1 cup heavy cream * 2 tablespoons confectioners' sugar * 1/2 teaspoon vanilla extract
PREPARATION: In top of a double boiler, combine sugar, cornstarch, chocolate, and salt. Stir in milk. Cook mixture over boiling water, stirring constantly, for about 10 minutes, or until chocolate mixture has thickened. Continue to cook for about 10 minutes longer, stirring occasionally.
Gradually stir half of the hot chocolate mixture into beaten egg yolks; return egg mixture to the double boiler, stirring well. Cook over boiling water, stirring occasionally, for 5 minutes. Remove from heat; stir in 1/2 teaspoon vanilla extract. Pour filling into a baked pie shell.
Chill chocolate cream pie thoroughly in refrigerator, about 3 to 4 hours. In a mixing bowl, beat cream with confectioners' sugar and 1/2 teaspoon vanilla extract until stiff. Spread over chocolate cream pie and return to refrigerator until serving time. Store leftover chocolate cream pie in refrigerator.
More Chocolate Cream Pies
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Post by mickster on Jun 5, 2006 15:51:55 GMT -5
DROOL........
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Post by missteetheironchef on Jun 30, 2006 14:48:57 GMT -5
Blueberry French Toast Bake
1/2-cup all-purpose flour 1 1/2 cups milk 1-tablespoon sugar 1/2-teaspoon vanilla 1/4 teaspoon salty 6 eggs 10 slices (1-inch thick) French bread, cut into 1-inch cubes 1 package (3 ounces) cream cheese, cut into 1/2-inch cubes 1-cup fresh or frozen blueberries 1/2 cup chopped nuts Powdered sugar Blueberry or maple syrup
Generously grease a 2 1/2 quart casserole or 9/13 baking dish. Beat flour, milk, sugar, vanilla, salt and eggs in a large bowl by hand until smooth. Stir in bread cubes until coated. Pour bread mixture into pan. top evenly with cream cheese, blueberries and nuts. Cover and refrigerate up to 24 hours. Heat oven to 400 degrees. Uncover and bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar and serve with syrup. Yield: 8 Servings
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Post by mickster on Jun 30, 2006 18:52:50 GMT -5
I still like ice cream the best but cherry, and blueberry pie also are favorites of mine. No receipes, sadly.
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Post by missteetheironchef on Jul 3, 2006 11:31:21 GMT -5
Raspberry and Cream Cheese Cake
from bhg.com
Makes 10 servings Prep: 20 minutes Bake: 30 minutes
Ingredients Nonstick cooking spray 1-1/4 cups all-purpose flour 1-1/4 teaspoons baking powder 1 teaspoon finely shredded lemon or orange peel 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar 3 tablespoons butter or margarine, softened 1/4 cup refrigerated or frozen egg product, thawed 1 teaspoon vanilla 1/2 cup buttermilk 2 ounces reduced-fat cream cheese (Neufch¿tel), softened 1/4 cup granulated sugar 2 tablespoons refrigerated or frozen egg product, thawed 1 cup raspberries or thinly sliced apricots or nectarines Raspberries or thinly sliced apricots or nectarines (optional)` Sifted powdered sugar
Directions 1. Lightly coat a 9x1-1/2-inch round baking pan with cooking spray; set aside. In a medium bowl stir together the flour, baking powder, lemon peel, baking soda, and salt. Set aside. 2. In a medium mixing bowl beat the 3/4 cup granulated sugar and butter with an electric mixer on medium to high speed until combined. Add the 1/4 cup egg product and the vanilla. Beat on low to medium speed for 1 minute. Alternately add the flour mixture and buttermilk to the egg mixture, beating just until combined after each addition. Pour into prepared pan. 3. In a small mixing bowl beat the cream cheese and the 1/4 cup granulated sugar on medium to high speed until combined. Add the 2 tablespoons egg product. Beat until combined. Arrange the 1 cup raspberries over the batter in the pan. Pour the cream cheese mixture over all. 4. Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly on wire rack. Serve warm. If desired, top with additional fruit. Sprinkle with powdered sugar. Makes 10 servings.
Nutrition facts per serving: calories: 193 total fat: 5g saturated fat: 3g cholesterol: 15mg sodium: 228mg carbohydrate: 33g fiber: 1g protein: 4g vitamin C: 6% calcium: 6% iron: 5% starch: 1diabetic exchange other carb: 1diabetic exchange fat: 1diabetic exchange
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Post by missteetheironchef on Jul 3, 2006 11:42:36 GMT -5
Fruit and Brownie Pizza Source: Better Homes and Gardens Makes 12 servings Prep: 25 minutes Bake: 20 minutes
Ingredients Nonstick cooking spray 1/2 cup sugar 3 tablespoons margarine, softened 1/4 cup frozen egg product, thawed 3/4 cup chocolate-flavored syrup 2/3 cup all-purpose flour 3 cups sliced, peeled peaches, nectarines, or kiwi fruit; halved strawberries; and/or blueberries 1/2 cup chocolate-flavored syrup
Directions Spray a 12-inch pizza pan with nonstick spray; set pan aside. For crust, in a medium mixing bowl combine sugar and margarine. Beat with an electric mixer on medium speed until creamy. Add egg product; beat well. Alternately add the 3/4 cup chocolate-flavored syrup and flour, beating after each addition at low speed until combined. Spread mixture in prepared pizza pan. Bake in a 350 degree F oven for 20 minutes or until top springs back when touched lightly. Cool in pan on a wire rack. To serve, cut crust into 12 wedges. Top each wedge with some of the fruit. Drizzle each with remaining chocolate-flavored syrup. Makes 12 servings.
Nutrition facts per serving: calories: 159 total fat: 3g saturated fat: 1g cholesterol: 0mg sodium: 54mg carbohydrate: 33g fiber: 1g protein: 2g
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Post by allezcuisine on Jul 3, 2006 12:24:06 GMT -5
Those recipes sound fantastic! (And so do the nutrition facts!)
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Post by missteetheironchef on Jul 3, 2006 15:45:04 GMT -5
hehehehe!
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Post by missteetheironchef on Aug 9, 2006 15:37:53 GMT -5
Raspberry Upside-down Cake
2 pints fresh raspberries, washed 3 Tbsp. brown sugar One half cup granulated sugar One half tsp. baking soda Pinch of salt One quarter cup butter 1 egg 1 and one half tsp. vanilla One half cup buttermilk
Butter a 9-inch cake pan and line with parchment paper. Butter and lightly flour parchment paper. Place raspberries along bottom of pan and sprinkle with brown sugar. Combine granulated sugar, baking soda and salt and then cream together with the butter. Beat egg in a separate bowl and then add to the butter/sugar mixture. Add vanilla and buttermilk. Beat with a hand mixer for a couple of minutes until a smooth batter forms. Pour over raspberries and bake at 375 degrees for 25 - 30 minutes or until golden brown and toothpick comes out clean. Allow to cool and invert on a platter. Peel off parchment paper and serve with vanilla ice cream.
The Skinny: Use your favorite sugar and egg substitute.
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