Desserts

Desserts, Uncategorized

Almond Cookie Cup ingredients

  • ½ cup whole almonds
  • ⅔ cup sugar
  • ⅓ cup flour
  • 1 whole egg
  • 2 egg whites (reserve yolks)
  • ¼ cup water
  • 5 tablespoons butter, melted
  • 1 teaspoon vanilla
  • Rum pumpkin mousse (see recipe below)
  • Sweetened whipped cream

Instructions:

Preheat oven to 425°F. Spread almonds in a single layer on a cookie sheet and toast in preheated oven for 6 to 8 minutes until lightly browned. Cool and chop coarsely.
Combine sugar and ¼ cup chopped almonds in a food processor bowl. With the metal blade in place, chop very finely.
Combine almonds and sugar with flour in a large bowl. Combine whole egg, egg whites, and water, beating with a fork. Beat into almond mixture until well blended. Beat in butter and vanilla. The batter should be very thin.
Butter a large, heavy cookie sheet. Using a tablespoon measure, drop 4 separate tablespoons of batter on the sheet, allowing ample room for spreading. Spread the batter into about 4-inch circles.
Bake in the lower third of the preheated oven for 6 to 8 minutes, until each cookie has a golden-brown border about 1 inch wide.
Meanwhile, place 4 custard cups upside down on a working surface. Remove cookies from the oven. Lift each cookie from the baking sheet and shape it over a custard cup to mold into a cup shape. Repeat with remaining cookies. Store in a warm, dry place until ready to serve.
To serve: Place one cookie cup on each plate. Spoon about ⅓ to ½ cup Rum Pumpkin Mousse into each cup. Top with sweetened whipped cream and a sprinkling of remaining chopped almonds.

Rum Pumpkin Mousse

    • 2 reserved egg yolks (from above)
    • 2 eggs, separated
    • ½ cup light brown sugar, packed
    • 1 tablespoon flour
    • 1 package (1 tablespoon) unflavored gelatin
    • 1 cup heavy cream, divided
    • 1½ cups canned pumpkin
    • 1½ teaspoons pumpkin pie spice
    • ¼ cup dark rum

Instructions:

Combine 4 egg yolks, all but 1 tablespoon brown sugar, flour, gelatin, and ½ cup cream in a medium saucepan. Stir in pumpkin. Cook, stirring constantly with a wire whisk over medium heat, until the mixture comes to a boil. Remove from heat. Stir in pumpkin pie spice and rum. Chill the mixture until it just begins to set.
Meanwhile, beat egg whites with the reserved 1 tablespoon brown sugar until stiff but not dry. Beat the remaining ½ cup heavy cream until stiff.
Fold a little pumpkin mixture into egg whites to blend first, then fold in the remainder. Fold in whipped cream.
Cover and refrigerate the mixture until ready to serve.

Desserts, Pies and Tarts

Ingredients:

1-1/2 cups sugar
3 Tbsp cornstarch
3 Tbsp flour
dash salt
1-1/2 cups hot water
3 slightly beaten egg yolks
2 Tbsp butter
1/2 tsp grated lemon peel
1/3 cup lemon juice
9″ baked pie crust
Meringue (see below)

Directions: In a glass bowl, combine sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Microwave in 1-2 minute increments until boiling and thickened.
Stir small amounts of hot mixture into eggs, then return to hot mixture. Return to boiling in microwave. Add butter and lemon peel. Add lemon juice. Mix well. Pour into pie crust. Spread meringue over filling. Bake at 350 degrees for 12 to 15 minutes. Cool before serving

Meringue ingredients:

3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tarter
6 Tbsp sugar

Meringue directions:

Beat egg whites at high speed with vanilla and cream of tarter until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form and sugar is dissolved.

 

Cake, Desserts

Ingredients

  • 2 cups dark chocolate chips
  • 3/4 cup whipping cream

Instructions

  • In a microwave safe bowl, add dark chocolate chips and whipping cream.
  • Microwave on HIGH for 1 minute and 10 seconds.
  • Whisk together until completely combined.
  • Store any unused ganache in refrigerator.
Desserts

Ingredients:

Crust:
1-1/4 cup flour
1 Tbsp sugar
1/2 tsp salt
8 Tbsp butter
1 egg yolk
3-4 Tbsp cold water

Filling:
7 oz. almond paste
1 stick of butter
1/4 cup sugar
2 eggs
1/4 tsp salt
1/4 cup flour
1 tsp almond extract

Pear halves (very ripe or canned)
Sliced almonds
Apple Jelly or clear preserves

Directions:

Prepare the crust by cutting butter into the flour, sugar, salt mixture in food processor or by hand. Stir in egg yolk and water to form dough.

Refrigerate at least 1 hour, overnight preferred.
Roll out dough and put it in a tart pan with removable bottom. Freeze for about an hour while preparing filling.

Filling:

Combine almond paste, butter, sugar, eggs, salt, almond extract and flour.

Add filling to crust. Arrange pear halves on the filling.

Bake in 375 degree oven for about 45 minutes until golden brown.

Brush pears with clear jelly (apple works best), sprinkle with sliced almonds.

Desserts

Mom’s Kolache

Ingredients:
1 package yeast added to 1/2 cup warm evaporated milk
2 cups flour
1 Tbsp sugar
1/2 tsp salt
3/4 cup butter
3 egg yolks, slightly beaten
Filling of choice – any kind of preserves or apricot filling (see below)
(If double, use 2 eggs + 2 yolks, 1-1/2 cups butter, 1 yeast)

Directions:
In a large bowl, combine flour, sugar and salt. Cut in butter with a pastry cutter or mix in food processor. Add egg yolks, and yeast mixture. Roll to 1/4 inch and cut into round shapes with small glass or round cookie cutter. Put 1 tbsp filling on each and bake at 350 degrees for 15 minutes.

Apricot Filling: cook apricots, chop finely, add sugar to taste

Bohemian Kolache

Ingredients:
1/2 cup warm water
1 tsp sugar
1 package yeast
1-1/2 cups milk (lukewarm)
1 egg
1/2 cup sugar
1 Tbsp salt,
1 Tbsp lard
5 cups flour

Directions:
Put yeast and sugar in warm water until dissolved. In a large bowl, combine flour, sugar and salt. Mix remaining ingredients together. Roll to 1/4 inch and cut into round shapes with small glass or round cookie cutter. Put 1 tbsp filling on each and bake at 350 degrees for 15 minutes.

Slovak Kolache

Ingredients:
1/2 cup warm water
2 packages yeast
1/2 cup sugar
1-1/2 cups lukewarm milk
1/2 cup soft butter
2 tsp salt
2 eggs
7 cups flour

Directions:
Dissolve yeast in warm water. Cream butter and sugar together. Add milk, eggs, salt. Combine. Add yeast, then add flour gradually. Knead 5 minutes. Put in uncreased bowl to rise 1-1/2 hours or so. Punch down and let rise again for 1 hour more. Roll to 1/4” thick or individual circles. Fill with poppy seed, nut, or other filling (roll up long roll). Let rise 30 minutes on baking sheet. Brush with melted butter. Bake 375 degree oven 12-17 minutes.

Poppy seed filling

Ingredients:
2 cups ground poppy seed
1/4 cup sugar
1/4 cup honey
1/2 tsp cinnamon

Desserts, Uncategorized

Ingredients:
1 container vanilla Light ‘n Fit greek yogurt
Regular or sugar free chocolate fudge Jello pudding
1 cup vanilla-flavored almond milk
Whipped cream (light if preferred) about a cup and an a half. See Stabilized Whipped Cream Recipe.
1 banana
1 cup sliced strawberries
1 cup raspberries
1 cup blueberries
1/2 cup shaved chocolate or mini chocolate chips

Directions: combine greek yogurt, pudding mix and almond milk. Separate into 4 small clear glasses or parfait glasses. Cut fruit into bite size pieces and layer over the chocolate mixture in each cup. Put a layer of Whipped Cream over the top of the fruit in each cup using a frosting decorating bag if desired. Sprinkle with chocolate shavings or mini chocolate chips. Keep well chilled.

Cake, Desserts, Uncategorized

Ingredients:
2/3 cup sugar
1/4 cup shortening
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup milk
1/4 cup heavy whipping cream

1 cup heavy whipping cream, whipped
1-1/2 quarts fresh or frozen strawberries, sliced
1/4 cup sugar

Directions:
1. Slice strawberries. Add 1/4 cup sugar. Allow strawberries to sit at room temperature for about 10-20 minutes. In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool.

2. Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries.

Desserts

Ingredients:

Shortbread Crust:
1 stick butter at room temp
1/4 cup sugar
1/2 tsp salt
1 cup flour

Toppings:
Approx. 10 ounces guava paste sliced to about 3/16″ thick slices.
Seedless strawberry or raspberry preserves
1/2 cup old fashioned oats
1/2 stick butter
1/2 tsp salt
1/4 cup light brown sugar
1/2 cup flour

Directions:
Line an 8 x 8 square glass pan with parchment paper large enough to go up the sides with a slight overhang for easy removal from the pan later. Adjust oven rack to middle position and preheat oven to 350 degrees.
For the crust, beat butter and sugar together until fluffy. Add salt and flour, mix until dough comes together.
Press dough into prepared pan. A bit of extra flour will help if the dough is sticky.
For the toppings: cover dough with slices of guava paste. Brush about 1/8 cup of preserves over the top of the guava paste.
In a large bowl, combine oats, 1/2 stick butter, salt, brown sugar and 1/2 cup flour. Cut into very fine mixture with pastry cutter, or prepare mixture in a food processor until mixture resembles wet sand with some bigger chunks of crumble throughout. Sprinkle evenly over the top of the pan.
Bake until top is golden brown, about 40-45 minutes. Let cool completely before slicing into squares.

Cake, Camping and Trail food, Desserts

Ingredients:
3 large bananas or plantains
2 tbsp of butter
1.5 tbsp of sugar
1 egg
a pinch of salt
1/2 cup of sugar
1/4 cup of vegetable oil
1/2 cup of milk (100ml)
1/4 dark rum
1 cup of all purpose flour
3 tbsp of cocoa powder
2 tsp of baking powder

Directions: Carmelize sugar and butter in a cast iron pan (used for desserts). Butter the edges of the pan. Slice bananas lengthwise and line the pan with bananas. Mix remaining ingredients. Pour over bananas. Bake in 350 degree oven for approximately 20 minutes. Cake is ready when inserted toothpick comes out clean.
May also be cooked, covered on stovetop or over a fire.

Desserts

Ingredients:

1 cup flour
1/4 cup powdered sugar
1/2 cup butter
2 eggs
3/4 cup granulated sugar
1 tsp grated lemon peel
3 Tbsp fresh lemon juice
2 Tbsp flour
1/4 tsp baking powder

Directions:

Stir together 1 cup flour and powdered sugar. Cut in butter with pastry cutter. Line an 8″ x 8″ square glass baking dish with parchment paper. Pat flour mixture into bottom of dish with a flat bottom glass.
Bake a t 350 degrees for 12 minutes.

In mixing bowl, beat eggs and granulated sugar together. Add lemon juice, lemon peel, flour and baking powder. Blend until well combined. Pour over baked layer. Bake at 350 degrees for 20 to 25 minutes. Cool, sprinkle with powdered sugar. Cut into bars.