Category Archives: DESSERTS

APPLE BROWN BETTY

Posted on by
Reply

IN HONOR OF NATIONAL APPLE BETTY DAY

4 medium apples, sliced
1 cup bread crumbs
3 tbs butter
1 tsp grated lemon OR orange peel
1/2 cup sugar
1 tsp cinnamon
3-4 tbs fruit juice

mix bread crumbs, butter, lemon or orange peel, sugar, & cinnamon. place half of the sliced apples in a buttered baking dish. cover with half of the bread crumb mixture. add remaining apple slices & cover with remaining crumb mixture. moisten with fruit juice. bake at 375° for 45 minutes. serve hot or cold with cream, whipped topping, or ice cream.

COCONUT CAKE SUPREME

Posted on by
Reply

1 box yellow cake mix
2 cups (16 oz) sour cream
2 cups sugar
1 1/2 cups flaked coconut
1 (8 oz) carton cool whip, thawed

prepare & bake cake according to pkg directions in two 9″ round cake pans. cool in pans for 10 minutes before removing to wire rack to cool completely.

for filling, combine sour cream & sugar; mix well. stir in coconut. (filling will be soft). fill & frost.

ORANGE WHIP

Posted on by
Reply

1 envelope unflavored gelatin
1/3 cup sugar
1/8 tsp salt
1 3/4 cups hot orange juice (150°)
3/4 cup cool whip

in a mixing bowl, combine gelatin, sugar & salt. add orange juice & stir until gelatin dissolves. chill until slightly thickened, about 1 1/2 hours. beat on low speed until light & fluffy. spoon into dessert dishes; chill until firm. top with a dollop of cool whip.

6 servings

FREE-FORM PEACH PIE

Posted on by
Reply

CRUST

1 1/2 cups flour
2 tbs sugar
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, cut into pieces & chilled
2 tbs shortening, chilled
4-6 tbs ice water

PEACH FILLING

4 cups peeled, pitted, & sliced peaches (about 1 1/4 lbs)
1/2 cup sugar
1/2 tsp ground cinnamon
2 tbs flour

GLAZE

1 egg, beaten
1/4 cup sugar

prepare the crust. in a medium bowl, stir together the flour, sugar, & salt. using a pastry blender, 2 knives, or a fork, cut in the butter & shortening to make a crumbly dough. sprinkle the water a tablespoon at a time over the mixture & stir with a fork until a smooth dough forms.

OR, to make the dough in a food processor, combine the flour, sugar, & salt & pulse to mix. add the butter & shortening & process to make a crumbly dough, about 10-15 seconds. with the machine running, add the ice water a tablespoon at a time through the feed tube & process until the dough forms a ball.

shape the dough into a disk, wrap in plastic wrap, & refrigerate for at least 30 minutes.

preheat the oven to 400°.

on a lightly floured board, roll out the dough to a rough circle 12 1/2″-13 1/2″ in diameter. fold the dough in half & then into quarters, for easy handling, & place on a nonstick baking sheet. unfold the dough.

prepare the filling. in a large bowl, toss the peaches with the sugar, cinnamon, & flour. arrange the peaches in the center of the crust, leaving a 2″ border. fold the edges of the crust in toward the center, pleating the dough where necessary. brush the border with the beaten & sprinkle with the sugar.

bake in the center of the oven for 40-45 minutes, until the crust is a golden brown & the peaches are tender. cool on the baking sheet.

loosen the pie gently with a spatula, & carefully move it to a plate.

makes one 9″ pie

NOTE: YOU CAN ALSO USE PLUMS, APPLES, OR NECTARINES.

FROSTED ORANGE PIE

Posted on by
Reply

3/4 cup sugar
1/2 cup flour
1/4 tsp salt
1 1/4 cups water
2 egg yolks, lightly beaten
2-3 tbs grated orange peel
1/2 tsp grated lemon peel
1/2 cup orange juice
2 tbs lemon juice
1 (9″) pastry shell, baked

FROSTING

1/2 cup sugar
2 egg whites
2 tbs water
1/8 tsp cream of tartar
1/8 tsp salt
1/2 cup flaked coconut, toasted, optional

in a saucepan, combine sugar, flour & salt; gradually add water. cook & stir over medium-high for 2-3 minutes or until thickened & bubbly. remove from heat. gradually stir 1/2 cup into egg yolks (this is called “tempering”); return all to pan. bring to a gentle boil; cook & stir for 2 minutes. remove from heat; stir in orange & lemn peels. gently stir in juices. pour into pastry shell. cool on a wire rack for 1 hour. chill for at least 3 hours.

in a heavy saucepan or double boiler, combine sugar, egg whites, water, cream of tartar & salt. with a portable mixer, beat on low speed for 1 minute. continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. with a stand mixer, beat on high until frosting forms stiff peaks, about 7 minutes. spread over chilled pie. just before serving, sprinkle with coconut. store in refrigerator.

6-8 servings

SOUTHERN COCONUT CAKE

Posted on by
Reply

CAKE BATTER

3 cups cake flour
1 tsp baking powder
1/4 tsp salt
6 egg whites
2 cups sugar
1/2 tsp cream of tartar
1 cup shortening
1 cup buttermilk
2 tsp vanilla extract (preferably clear)

FLUFFY COCONUT FROSTING

2 egg whites
2 tbs light corn syrup
2 cups sugar
1/3 cup water
2 tsp vanilla extract (preferably clear)
3 cups sweetened grated coconut, or as desired

preheat the oven to 350°. spray or grease & lightly flour three 8″ round cake pans.

sift together the flour, baking powder, & salt. set aside.

in a lg bowl, with an electric mixer, beat the egg whites until thickened. sprinkle with 1/2 cup of the sugar & the cream of tartar & continue beating until the egg whites hold stiff, glossy peaks. set aside.

in another lg bowl, using the mixer, cream the shortening & the remaining 1 1/2 cups sugar until light, about 2 minutes. beat in the dry ingredients alternately with the buttermilk. beat in the vanilla. fold in the beaten egg whites.

pour the batter into the prepared pans. bake in the center of the oven for 30-35 minutes, or until a cake tester or toothpick inserted into the center comes out clean. cool for 5 minutes in the pans, then invert onto wire racks to cool completely.

for the frosting: in a lg bowl, using the mixer, beat the egg whites until they hold stiff, glossy peaks. set aside.

combine the corn syrup, sugar, & water in a small saucepan. bring the mixture to a boil, then reduce the heat to medium & cook until the syrup reaches 238° on a candy thermometer, about 8 minutes. watch carefully toward the end of cooking time. when the syrup reaches 238°, pour it in a slow, steady stream into the beaten egg whites, beating constantly. beat until the frosting is cooled & fluffy, a few minutes. blend in vanilla.

set one cake layer on a plastic plate or cardboard round. spread the top with frosting. repeat with a second layer. set the third layer on top. spread the frosting generously over the top & sides of the cake. sprinkle the coconut over the frosting, gently patting it onto the sides of the cake so it adheres.

PINEAPPLE UPSIDE DOWN CUPCAKES

Posted on by
Reply

FRUIT TOPPING

1 (20 oz) can pineapple chunks
2/3 cup packed light brown sugar
1/3 cup unsalted butter, melted

CUPCAKE BATTER

1 cup flour
3/4 cup sugar
1 1/2 tsp baking powder
1/4 cup (1/2 stick) unsalted butter, at room tenperature
1/2 cup reserved pineapple juice OR milk
1 egg

preheat oven to 350°. spray or grease a nonstick muffin pan.

drain the pineapple chunks, reserving 1/2 cup juice for the batter, if desired. place the pineapple on a double layer of paper towels to drain completely.

in a small bowl, mix together the brown sugar & melted butter. divide evenly among the muffin pan cups. arrange the pineapple chunks decoratively on top of the sugar mixture. set aside.

in a lg bowl, combine the flour, sugar, & baking powder. with an electric mixer, mix in the butter & pineapple juice, beating for 2 minutes to make a smooth batter. beat in the egg.

spoon the batter over the fruit in the muffin pan, filling each cup 3/4 full. bake in the center of the oven for 30 minutes, or until a cake tester or toothpick inserted into the center of a cupcake comes out clean.

cool the cupcakes in the pan for 5 minutes, then place a wire rack on top of the muffin pan & invert the cupcakes onto the rack so the pineapple is on top. let cool completely.

makes 12 cupcakes

SOPAPILLA CHEESECAKE

Posted on by
Reply

2 (8 oz) cans crescent rolls
2 (8 oz) pkgs cream cheese, softened
2 cups sugar, divided
2 tsp vanilla, divided
1/2 cup margarine OR butter
ground cinnamon

spray a 9″x13″ pan with pam. use one can of crescent rolls to line the bottom of the pan; stretch the dough & pinch the holes closed to form a crust.

blend together the softened cream cheese, one cup of sugar & one teaspoon of vanilla. spread mixture evenly over the dough, but not too close to the edges. stretch the second can of crescent rolls over the cream cheese mixture to form top crust.

melt the butter & blend in one cup  sugar & one teaspoon vanilla; pour evenly over the crust.

sprinkle generously with cinnamon. bake at 350° for 30 minutes or until bubbly  & crust is slightly browned.

let cool & refrigerate before cutting into squares.

BELLINI CUPCAKES

Posted on by
Reply

CAKE:

3 lg egg whites, room temperature
1 cup champagne
1 1/2 cups cake flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, room temperature

preheat oven to 350°.

in a small bowl, mix egg whites & champagne. set aside.

in a medium bowl, whisk together cake flour, sugar, baking powder & salt.

mix butter into dry ingredients until it resembles moist crumbs.

mix wet ingredients into dry ingredients until fully combined.

divide evenly between 12 cupcake liners. bake for 20 minutes or until cupcakes bounce back when lightly touched.

FILLING & FROSTING:

1 (15 oz) can sliced peaches
1/2 cup + 2 tbs unsalted butter, room temperature
3 cups powdered sugar
2 tsp vanilla extract
1/4 tsp salt
white sanding sugar, for topping

melt 2 tbs butter in a medium skillet on medium heat.

drain & discard liquid from peaches.

use a paper towel to pat dry peaches, removing excess moisture.

place the peaches in a single layer in the hot skillet. cook for about 3 minutes or until the bottom side is browned, then flip. repeat until all sides of the peaches are browned.

remove peaches from skillet to cool.

use a food processor or immersion blender to puree the peaches.

using a small paring knife or cupcake corer, remove a piece of cake from the center of each cooled cupcake.

fill each hole with approximately two tsp of peach puree.

in the bowl of an electric mixer, beat butter on HIGH speed for 5 minutes.

slowly mix in powdered sugar & beat for another five minutes.

mix in vanilla extract, salt & 1/4 cup peach puree & beat for 2 minutes.

frost (or pipe) frosting onto cupcakes.

sprinkle cupcakes with sanding sugar.

makes 12 cupcakes

MUDSLIDE CUPCAKES

Posted on by
Reply

2/3 cup sugar
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3 tbs ground coffee
3/4 cup unsalted butter, room temperature
2 eggs
2/3 cup melted vanilla ice cream (you could also use coffee or mocha ice cream)
1/4 cup kahlua
1/4 cup bailey’s irish cream
chocolate, for shaving on top (optional)
12 chocolate-covered espresso beans (optional)
irish cream whipped cream frosting (recipe below)

whisk flour, baking powder, baking soda & coffee in a bowl.

beat butter & sugar in a lg bowl for 1 minute until light & fluffy.

beat eggs, ice cream, kahlua & baileys into the butter/sugar mixture until blended.

fold in flour mixture.

fill cupcake liners 3/4 full.

bake at 350° for about 25 minutes, or until a toothpick comes out clean.

top with baileys irish cream whipped cream. shaved chocolate and a chocolate-covered espresso bean.

makes 12 cupcakes

BAILEYS IRISH CREAM WHIPPED CREAM FROSTING

2 cups heavy whipping cream
2/3 cup sugar
2 tbs baileys irish cream

whip heavy whipping cream until it looks like whipped cream.

mix in sugar & baileys irish cream until just combined.

NOTE: you may want to double this recipe if you like gobs of frosting.