Collection of recipes from family & friends

Archive for the ‘Dessert’ Category

Creme Brûlée

This recipe comes from Alton Brown Food Network

brulee

Ingredients:

  • 1 Quart Heavy Cream (Heavy Whipping Cream is fine)
  • 1 Vanilla Bean, split and scraped
  • 1 Cup Vanilla Sugar, divided
  • 6 Large Egg Yolks
  • Blackberries or Raspberries (optional)

Directions:

  1. Preheat oven to 325° F
  2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.
  3. Remove from the heat, cover and allow to sit for 15 minutes.
  4. Remove the vanilla bean and reserve for another use.
  5. In a medium bowl, whisk together egg yolks and 1/2 cup sugar until well blended and it just starts to lighten in color.
  6. Add the cream a little at a time, stirring continually.
  7. Pour the liquid into 6 to 8 ramekins.
  8. Place the ramekins into a large cake pan or roasting pan then pour enough hot water (but not boiling water) into the pan to come halfway up the sides of the ramekins.
  9. Bake just until the creme brûlée is set, but still trembling in the center, approximately 40 to 45 minutes.
  10. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Browning the top:

  1. Remove the creme brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top.
  2. If you are using berries roll them in some vanilla sugar.  Ideally enough for 2 to 3 berries per ramekin.
  3. Add about 2 tsp of vanilla sugar to each ramekin, and evenly spread out.
  4. Using a torch, melt the sugar and form a crispy top.
  5. Allow the creme brûlée to sit for at least 5 minutes before serving.
  6. Add berries rolled in sugar to top prior to serving.

brulee-w-blackberries

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No Bake Cookies – Chocolate Peanut Butter

Ingredients:

  • 1 Stick (1/2 Cup) Butter
  • 1/2 Cup Milk
  • 2 Cups Sugar
  • 1/4 Cup Cocoa
  • 1 tsp Vanilla
  • 1/2 Cup Peanut Butter
  • 3 Cups Oats

Directions:

In a heavy saucepan bring to a rolling boil the butter, milk, sugar and cocoa.  Let boil for 1 minute.   Remove pan from heat and add in Vanilla, and Peanut Butter.  Mix well then add in Oats.  Once everything is thoroughly mixed then drop mixture by the teaspoonfuls onto a sheet of waxed paper.  Let cool and hardened then enjoy!

Frog Eyed Salad

Frog-Eyed Salad

Ingredients:
16 Oz. R&F Acini Di Pepe
1 16½ Oz. Can Crushed Pineapple, drained but reserve juice
1 Egg
½ Cup Sugar
1 Tbsp. Flour
¼ tsp. Salt
8oz to 16oz can of Mandarin oranges
4 – 6 oz of maraschino cherries
1 Cup Mini Marshmallows
1 to 2 8oz packages of Cool Whip

Directions:
1. Cook Pasta as package directs; drain.
2. In heavy pan, beat egg with wire whisk until foamy.
3. Stir in sugar, flour, salt and reserved pineapple liquid.
4. Over low heat, cook and stir until thickened and bubbly.
5. In a large bowl, combine pasta with egg mixture. Chill thoroughly for 1 hour.
6. Stir in pineapple, oranges, cherries and marshmallows as desired.
7. Fold in 1 package of Cool Whip, then add in more if needed until desired consistency.
8. Cover and chill thoroughly. Stir before serving.

Sour Cream Apple Pie

This recipe comes from the Crème de Colorado cookbook.

Ingredients:

9″ deep-dish Pie Shell 

1 Cup 

Sour Cream 

Large Egg, lightly beaten 

2 tsp. 

Vanilla 

¾ Cup 

Sugar 

1/8 tsp. 

Salt 

¼ Cup 

Flour 

2 Lbs 

Granny Smith Apples, peeled, cored and thinly sliced

 

Directions:

  1. Prepare pastry shell and set aside.
  2. In large bowl, combine sour cream, egg, vanilla, sugar, salt and flour, stirring until well blended.
  3. Stir in apples and pour into unbaked pie shell.
  4. Bake at 425° for 10 minutes.
  5. Reduce heat to 350° and bake an additional 30 minutes.

Topping

 

Ingredients:

1/3 Cup 

Flour 

¼ Cup 

Sugar 

¼ Cup 

Packed Light Brown Sugar 

2 ½ tsp. 

Ground Cinnamon 

¾ Cup 

Chopped Walnuts 

6 TBSP. 

Unsalted Butter, chilled and cut into pieces 

 

 

Directions:

  1. Combine all topping ingredients, blending until mixture resembles coarse meal.
  2. Spoon topping over pie and bake at 350° for an additional 15-20 minutes or until filling is bubbly.

Seven Layer Pile-Up

This recipe comes from Mamaw

Ingredients:

¼ Lb. 

Butter 

1 Cup 

Chocolate Chips 

1 Cup 

Graham Cracker Crumbs 

1 Cup 

Butterscotch Chips 

1 Cup 

Flaked Coconut 

1 Cup 

Nuts 

1 Can Sweetened Condensed Milk 

Directions:

  1. Melt butter in a 9″ x 13″ pan.
  2. Spread Graham Cracker crumbs evenly over the butter.
  3. Add Coconut, followed by Chocolate Chips, Butterscotch Chips, etc. until all ingredients are layered in the pan.
  4. Bake at 350° for 30 minutes.

Store covered.

Pecan Pumpkin Dessert

Ingredients:

2 15oz. Cans 

Pumpkin 

1 tsp. 

Vanilla 

1 12oz. Can 

Evaporated Milk 

1 pkg. 

Yellow Cake Mix 

1 Cup 

Sugar 

1 Cup 

Butter or Margarine, melted 

Eggs 

1 ½ Cups 

Pecans 

FROSTING: 

     

1 8oz. Pkg. 

Cream Cheese, softened 

1 ½ Cups

Confectioners’ Sugar 

12oz. Carton 

Frozen Whipped Topping, thawed 

 

 

Directions:

  1. Line a 13x9x2 inch baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside.
  2. In a mixing bowl, combine pumpkin, milk and sugar. Beat in eggs and vanilla and pour into prepared pan.
  3. Sprinkle with dry cake mix and drizzle with butter.
  4. Sprinkle with pecans.
  5. Bake at 350° for 1 hour or until golden brown.
  6. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper.

In a mixing bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.

Pecan Pie Bars

This recipe comes from Mom

Ingredients:

2 Cups 

Flour 

1 Can 

Sweetened Condensed Milk 

¼ Cup 

Packed Brown Sugar 

3  

Eggs, beaten 

½ Cup 

Butter 

2 Tbsp. 

Lemon Juice Concentrate 

1 ½ Cups 

Chopped Pecans 

   

Directions:

  1. Preheat oven to 350°. In medium-sized bowl, combine flour and brown sugar; cut in butter until crumbly. Press mixture on bottom of ungreased 13 x 9-inch baking pan. Bake 15 minutes.

Meanwhile, combine pecans, sweetened condensed milk, eggs and lemon juice; pour over crust. Bake 25 minutes or until filling is set. Cool. Cut into bars. Store covered at room temperature.