Dessert Recipes

Chef Shelley R. Pogue asked:


Ingredients you will need for the Fruit Filling:

2 Pounds of fresh pitted cherries if they are in season, or use

2- 16 ounce cans of cherry pie filling if they are not.

1 Cup of sugar only to be used if you are using the fresh pitted cherries.

** If you are not using the fresh cherries do not use the sugar it will be, too sweet**

1/4 Cup of cold water

1-2 Tablespoons of cornstarch for desired thickness

1/4 Teaspoon of vanilla bean paste

Now you will need to assemble your fruit filling:

Fresh Cherry Filling: You will need to add the water, cornstarch and mix in a mixing bowl. You will then add the vanilla extract, and mix with the cornstarch slurry. Add your cherries, and sugar, and mix all of the ingredients together. The cornstarch will thicken the fruit filling during cooking. There are many different recipes I have seen that require you to boil the fruit mixture before you add it to the pan. It is not necessary to do this, it will still do the same while baking. And your fresh cherries will not get overcooked during the boiling process. This is a much better method, and it saves you time.

Canned Cherry Filling: If you are going to use canned cherries these are the steps you will follow. First you will add some water to a mixing bowl. You will not use all of the water listed above. I would use about half of that, or about 2-3 ounces of cold water. I would then add my cornstarch and mix well. Then you add the vanilla bean paste. Remember if you are using the canned cherry filling you will not use the sugar.

Ingredients for the dough topping:

1 Cup of all purpose flour

2 Teaspoons of baking powder

2 Tablespoons of sugar

1/4 Teaspoon of salt

1/4 cup of butter

1/2 Cup of milk

1 Large egg

Lets make our dough:

First you will need to preheat your oven to 375 if it is a gas oven, and about 400 if it is an electric oven. I have a Kitchen Aid Professional mixer with a dough hook, and this is what I use while making my bread doughs. I know that there are many different types of equipment out there for making doughs, so just use one that will work for you. You can always do it the old fashioned way like my grandma, I just can’t part with that much time these days.

You will need to combine your flour( I always sift mine, it was how I learned to do all of my baking) sugar, and baking powder, and salt into your mixer. I would get the machine ready to go, and start adding small amounts butter to start cutting in your fat. In another bowl I would add the egg, and milk and whisk until frothy. After they are both mixed in separate bowls you will start to add the wet to your dry ingredients. You will need a spatula to scrape down the sides of the mixing bowl. Mix until the ingredients are starting to combine, but don’t over mix.

Now it is time to put it all together: Add your cherry filling to an 8-10 baking pan. You will need to find something to scoop out your dough mixture into small dough balls. A spoon will work fine, but I like to use a small ice cream scoop, it just makes for a little better presentation. After you start scooping out the dough you will place the balls on top of the cobbler. You can make a design, or do a random drop.

You will need to turn half way through baking to insure even cooking. The approximate cook time is 25-30 minutes. The reason for the approximate cook time is due to everyone’s oven is different, so make sure you keep an eye out on you wonderful dessert. Enjoy!

Chef Shelley Pogue, a *** Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

Article Source: http://EzineArticles.com/?expert=Shelley_R._Pogue

http://www.bellaonline.com/articles/art55568.asp/zzz



King

Grandma Linda asked:


Sometimes we tend to think of pumpkin only in the fall or during the Thanksgiving and Christmas holidays.  But we shouldn’t fall into that trap.  Pumpkin is a healthy food choice and should be enjoyed all year round.  While pumpkin pie is probably our most popular pumpkin desserts, it certainly isn’t the only one.  There are many great pumpkin dessert recipes and following are two good ones.  Pumpkin Pie Squares can actually be used in place of pumpkin pie, especially if you want to change things up a bit.  And pumpkin bars are always a tasty treat.  So get to baking and create a delicious dessert for tonight!

This recipe is from an old church cookbook from the Midwestern United States.

1 cup sifted flour

1/2 cup quick rolled oats

1/2 cup brown sugar

1/2 cup butter

2 cups pumpkin

1 can (13 1/2 oz) evaporated milk

2 eggs

3/4 cup sugar

1/2 tsp salt

1 tsp cinnamon

1/4 tsp cloves

1/2 tsp ginger

Preheat oven to 350 degrees.

Using an electric mixer, blend flour, oats, brown sugar, and butter until crumbly. Press mixture into the bottom of a 9×13-inch pan. Bake 15 minutes. In a large mixing bowl, mix the pumpkin, milk, eggs, sugar, salt, cinnamon, cloves, and ginger together until well blended. Pour the mixture over the baked crust. Return to oven and bake for 40 minutes. Make the topping below and sprinkle over the pumpkin mixture for the last twenty minutes of the baking time.

TOPPING: Mix together 1/2 cup chopped pecans, 1/2 cup brown sugar, and 2 teaspoons butter until crumbly. Sprinkle over pumpkin mixture as stated above.

Old Fashion Pumpkin Bars

This recipe is from a 1970s church cookbook.

1 cup oil

2 cups sugar

2 cups pumpkin

4 eggs

2 cups flour

2 tsp baking powder

1 tsp soda

1/2 tsp salt

2 tsp cinnamon

Preheat oven to 350 degrees.

Beat oil, sugar, pumpkin and eggs together until well blended. Combine flour, baking powder, soda, salt, and cinnamon together in a sifter. Sift mixture into the pumpkin mixture. Blend well. Grease a jelly roll pan and pour batter into prepared pan. Bake at 350 degrees for 20 to 25 minutes. Frost with a powdered sugar frosting or a cream cheese frosting, if desired

Enjoy!



Clark

Looking to add a festive touch to your dessert table?  Want to surprise family and friends with something new or just enjoy cranberries?  Here are three delectable recipes for you to choose from or maybe you want to make all three.  The Cranberry Orange Bread is always a tasty treat (and it’s great with coffee).  The Frozen Cranberry Dessert has its preparation divided into the night before and the next day, and the Apple Cranberry Bake just begs to be topped with ice cream and thoroughly enjoyed.

FROZEN CRANBERRY DESSERT

1 pkg cranberries, ground (redder if frozen when ground

2 cups sugar

1 No. 2 can pineapple, crushed, drained

1 lb marshmallows, cut-up

1 pint whipped cream

Mix cranberries and sugar together in one bowl. In another bowl, mix pineapple and marshmallows. Let mixtures sit in the two bowls overnight. Mix both mixtures together with 1 pint of whipped cream in the morning. Chill and eat or freeze and eat. Use two large bowls.

CRANBERRY ORANGE BREAD

This is a 1970s recipe from Kraft Foods.

3 cups flour

3/4 cup sugar

1 tbsp baking powder

1 tsp salt

1/2 tsp baking soda

1 cup 100% pure orange juice

1/2 cup Squeeze Parkay Margarine

2 eggs

1 1/4 cups cranberries, coarsely chopped

1/2 cup chopped nuts

Preheat oven to 350 degrees.

In a large mixing bowl, combine flour, sugar, baking powder, salt, and baking soda. Add orange juice, margaarine, and eggs; mix just until moistened. Stir in the cranberries and nuts. Pour batter into a greased and floured 9 x 5-inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden toothpick inserted in the center comes out clean.

APPLE-CRANBERRY BAKE

2 cups cranberries

2 cups peeled, chopped apples

3 tbsp flour

3/4 cup sugar

1 cup instant oats

1 tbsp cinnamon

1/2 cup chopped pecans

1/2 cup packed brown sugar

1/2 cup margarine, melted

Combine first three ingredients, tossing to coat. Add sugar, mix well. Place in a baking dish. Blend remaining ingredients and spoon over fruit. Bake, uncovered, for 45 minutes at 350 degrees F.

Enjoy!



By: Grandma Linda

About the Author:

Freeman

Ted Goldberg asked:


If you’re grilling, skewer some fresh fruit and marinate them in grapefruit juice and honey, while you’re cooking and eating the rest of your meal. When you’re ready, pop the skewers on the grill for about five minutes, turning occasionally to prevent burning.

You’ll find pre-made angel food cake at most grocery stores. Some are now offering a sugar-free version. You can make easy no bake desserts at home, if you plan ahead, and no one will know that you didn’t slave in the kitchen all day.

All it takes is a store-bought angel food cake, a pint of sliced strawberries, a can of pineapple slices (not in syrup) and a container of light cool whip. Spread the thawed cool whip first, and then arrange the fruit slices on top…voila! You have a dessert that looks good and tastes good, too. It’s light and low in calories, as well. You can really use any kind of fruits that you like, except bananas. The slices will turn brown.

If you want bananas, try making popsicles out of them. Skewer a half banana. Roll it in honey, then in a plate of crushed nuts. Wrap them in plastic and pop them in the freezer. If you have kids, they’ll love making these themselves. The bananas make a tasty cool treat on a hot summer day.

If you want elegant no bake desserts, that are also sugar and flour free, why not let someone else do the work for you. How does chocolate truffle cake sound or, how about a crust-less cheesecake? I’m a good cook, but I can’t do either of them myself.

For parties and special occasions, I always serve two selections for the dessert menu. One is for those of us that are trying to watch our waist lines. The other is for those that are less concerned. I found that my guests liked the flourless sugar free cheesecake, just as much as the regular.

So, now, I just order two New York Style Cheesecakes, no sugar-added cheesecakes and top them with fresh strawberries. These are no bake desserts that don’t require much planning ahead, since I can order them on-line and they’ll be delivered to my door the next day.

With my family’s busy lifestyle, I simply don’t have much time to cook anymore. If you’re like me, you are commuting, working a full day, trying to get dinner done and on the table every night, while trying to entertain occasionally. We really need all of the help we can get.

Before Cheesecake Delivered.Com, trying to come up with easy no bake desserts was the best solution that I could come up with. Now, I just order dessert on line and forget about it.



Steele

Sandee Lembke asked:


I am not a “throw-a-can-of-peanuts-on-the-table” kind of gal! When I am planning a party, it is important to me that I choose thoughtful, satisfying recipes that:

Are simple to make

Have few ingredients

Hold up well over time

Are pleasing to look at and of course,

Taste great!

Over the years, I have tried out a lot of recipes on my friends and family and no doubt about it, the “Most Requested Hot Appetizers, Delicious Desserts and Summer Drinks” are those listed below (in no particular order).

Top 2 Hot Appetizers

Number One Most Requested Hot Appetizer–Warm Chipotle Cheddar Dip

2 cups shredded Cheddar cheese

1 cup shredded Monterey Jack or Mozzarella cheese

1/2 cup mayonnaise

1-8 oz. can whole kernel corn, drained (3/4 cup)

1-4 oz. can chopped green chili peppers, drained

2 teaspoons finely chopped canned chipotle chili peppers in adobo sauce (or to taste)

1/4 teaspoon garlic powder

1 medium tomato, seeded and chopped (3/4 cup)

1/4 cup sliced green onion

2 tablespoons snipped fresh cilantro

Vegetables, crackers or chips

I found this dip when I was on a low carb diet and was looking for a party appetizer that would work well with vegetables. Something with a robust flavor that would perk up the veggies. Well this one definitely fit the bill.

This appetizer has become a favorite among my friends. It’s served multiple times throughout the year at various parties that I either host or attend.

You can make it as smokey and spicy as you want by adjusting the amount of chipotle peppers (smoked jalepenos) but watch out. You can easily go from mildly spicy to blow-your-face-off hot by adding too much!

Steps to Make Cheddar Chipotle Dip

Preheat oven to 350 degrees.

Stir together cheeses, mayonnaise, corn, green chili peppers, chipotle chili peppers and garlic powder in a large mixing bowl. Spread mixture into a 1 quart, covered dish. Bake for 30 minutes until bubbly.

Top with tomato, green onion and cilantro. I like to make a pattern out of the toppings so I put the tomatoes all in the middle, make a ring around them with the green onion then sprinkle the cilantro over all.

Serve with vegetables, like red, green and yellow peppers. Tostido and Frito Scoops work well too.

Number Two Most Requested Hot Appetizer–Warm Green Chili Dip

8 oz. shredded mozzarella cheese

8 oz. shredded mild cheddar cheese

2 cups mayonnaise

1 small sweet onion, minced

1 can (4 oz.) chopped green chilis, drained

1-1/2 oz. chopped pepperoni

1/2 cup sliced ripe olives

Tostidos or Fritos Scoops

In a shallow baking dish, combine the first five ingredients. Top mixture with the pepperoni and olives. Bake at 325 degrees about 25 minutes or until bubbly.

Serve with Scoops, crackers or assorted fresh vegetables.

Note: I do not recommend using reduced fat mayonnaise.

Speaking from personal experience, both of these hot appetizers are guaranteed to be a hit at any get together.

WARNING: Get ready to hand out the recipes!

Top 2 Delicious Desserts

Number One Most Requested Delicious Dessert–Raspberry White Chocolate Dream Bars

1 box white cake mix

1/3 cup evaporated milk

1-1/2 sticks melted butter

1 cup chopped nuts

1/2 cup seedless raspberry jam

12 oz. white chocolate chips

Combine cake mix, milk, butter and nuts. Makes a very gooey dough. Spray a 9 x 13 pan and spread half of the dough into the bottom of the pan. Bake for 10 minutes at 350 degrees.

Melt the jam in the microwave (about a minute) and spread on top of hot crust. Immediately sprinkle chocolate chips over jam. Crumble remaining dough on top and bake an additional 20-25 minutes.

Cool completely before cutting. For bigger parties, this recipe easily doubles and can be made in a 15 x 10 pan.

Once you get the hang of this technique, you can think of all sorts of combinations. How about using chocolate cake with mint chips? Or lemon cake with white chocolate?

Number Two Most Requested Delicious Dessert–Chocolate Amaretto Bundt Cake

1 pkg. chocolate devil’s food cake mix

1 small pkg. instant chocolate pudding mix

4 eggs

1 cup milk

1-1/2 oz. Amaretto liqueur

1/2 cup vegetable or canola oil

1 cup semi sweet chocolate chips

1 cup fresh raspberries (optional)

1/2 cup seedless raspberry jam (optional)

Whipped cream (optional)

Glaze

1 stick butter

3/4 cup sugar

1/2 cup Amaretto

Preheat oven to 325 degrees.

Combine first 6 ingredients and blend well. Stir in chips. Grease and flour a bundt pan. Pour batter into the prepared pan. Bake for 1 hour or until toothpick comes out clean.

Melt glaze ingredients in a saucepan or microwave. Pour 2/3 of glaze over top of cake while cake is hot from oven and still in pan. Allow cake to remain in pan for 25 minutes. Remove cake from pan and drizzle with remaining glaze.

When I make this cake dessert, I fill the middle with fresh raspberries and present it on my grandmother’s crystal pedestal cake stand which is very dramatic.

Just before serving, I make a raspberry sauce by melting the jam in the microwave. Each lucky guest gets a plate with some of the sauce, a slice of cake, a few berries and some whipped cream. Yum!

Top 2 Summer Drinks

When most people host parties, they usually have the basic alcoholic beverages, like beer and wine, but rarely do you see a host offer a selection of really special summer drinks. I have perfected my list of offerings over the years and now I share my Top 2 with you.

Number One Most Requested Summer Cocktail–Limoncello Mint Lemonade

1/2 cup lemonade concentrate

1/4 cup fresh mint leaves

1 tbsp. fresh lemon juice

Ice cubes

1/4 cup Limoncello (lemon liqueur)

1/2 cup club soda

Lemon and Mint for garnish

In a small pitcher, “muddle” mint leaves together with lemonade concentrate and lemon juice. Muddle means to bruise the leaves so they release their flavor. I use the end of a wooden spoon.

Stir in ice cubes, Limoncello and club soda and pour into 4 glasses. Top them off with a lemon slice, a sprig of fresh mint and an umbrella.

Makes 4-10 oz. drinks.

Number Two Most Requested Summer Cocktail–Fruited Brandy Punch

This one has become a favorite at my home and a lot of the parties I attend, most likely because everyone loves it and you can make a huge amount and serve it in a punch bowl.

1/2 part brandy (I use Christian Brothers brand)

1 part lemon-lime soda

2 parts fruit juice (Cranberry-Peach blend is my favorite)

1/2 bag frozen fruit (Blueberries and strawberries look great)

1 fruited ice ring (see recipe below)

Slices of lemons, limes and oranges, if desired

Mix fruit juice and frozen fruit together in a nice punch bowl or container. Pour in lemon-lime soda, gently stir and then float an ice ring on top (see recipe below).

Rather than spike the punch, I serve the brandy on the side so my guests who prefer non-alcoholic punch can drink it too.

To make ice ring

Pour 1-2 cups of the juice mixture from above into a Bundt pan or another mold. Add some of the fruit and/or fresh citrus slices. Freeze overnight.

Just before serving, set the pan into some hot water to loosen the ice ring and then turn it into the punch bowl. It makes a really beautiful presentation, cools the punch and since it’s made with juice, it will not water down the punch. Perfect!

This recipe can easily be altered so you can serve it from a Drink Fountain which is really gaining popularity lately. Just leave out the fruit and the ice ring.

If you went to a summer party and somebody handed you any of these summer drinks, wouldn’t you think that the hosts went out of their way to make things special? That they really took time to get it right? Everybody loves a special summer drink on a warm sunny day.

So, now you have the recipes for my “Most Requested Hot Appetizers, Delicious Desserts and Summer Drinks” to WOW your guests with. I am certain that over time, several of these recipes will become your favorites just as they are mine. Enjoy!



Marcus

Chef Shelley R. Pogue asked:


Creme Brulee is a classic dish of smooth custard, with a caramelized sugar topping. Creme Brulee is highly contested on the actual origin of this delectable dish. I am looking back over my notes taken while attending a French Culinary school. The dish that I have cooked many times, are of course, the so called Classical French version. There are many different opinions on where the dish originally came from, such as Spain, England or France. I just know that Creme Brulee is very easy to make, and it is equally delicious. It is one of my favorites, and it is always a hit at any dinner event.

Ingredients you will need:

10 egg yolks

1/2 cup granulated white sugar

3 cups heavy cream

1 tablespoon of pure vanilla bean paste

1/4-1/2 cup granulated white sugar, you will add this to the top of the chilled custard, and caramelize with a torch.

2 large stainless steel mixing bowls if you have them, glass will work fine, too

Preheat your oven to 300ºF. You will need a glass or metal large mixing bowl, and I prefer to use a stainless steel that has a flat bottom. I really like the ones that have the flat bottom without the stamp mold on the bottom of the bowl, as it helps for much better mixing. The whisk will be able to get all places of the bowl, where as if it has a mold or ring stamp in the bottom the whisk will not be able to incorporate all ingredients. You will need to whisk together egg yolks, and sugar until the sugar has dissolved. You will know that this has happened when the mixture has turned thick, and the color of the mixture becomes a pale yellow. Add your heavy cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

You will need to divide as evenly as possible the mixture of your egg custard into the 8 ramekins, or some call them custard cups. Place ramekins on a large deep sided sheet pan, into a water bath, this is where the water is up to about halfway up the sides of your ramekins. The water is usually about 1 or 2 inches total in the pan. You will bake the custard, until the custard is a gel consistency, or set around the edges, but still somewhat loose, but not runny in the center, about 45 minutes to an hour depending on your oven.

Remove from oven and the water bath. If you have a metal grate, or cooling rack, you will put them on the rack for about 20-30 minutes, or until cool to the touch. You will want to get them into the refrigerator quickly after that. There are eggs in this dish, and you will want to lessen the opportunity for bacteria growth. You will want to chill them in the refrigerator for at least a couple of hours, or you can chill over night. When we prepared this dish in culinary school, we chilled them overnight.

When you are ready to serve your creme brulee dessert, sprinkle about 2-3 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar, if you do not have a torch and would like to get one I have listed a website below. Until you purchase a torch you have other options, you can place your ramekins under the broiler until sugar melts. Make sure you keep a close eye on them, so they will not burn, and all of your hard work is not wasted. Enjoy!

This is a website that usually has the creme brulee torch kit on sale, so check this out chefdepot.net

Chef Shelley Pogue, a *** Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue



Rosario

Moe Tamani asked:


Considered as one of the most diversified and sumptuous food, Moroccan cuisine offers a delightful experience. There primary reason contributed to the diverse Moroccan food is it’s interaction with the outside world for centuries. Food in Morocco has blended different cuisines from different cultures like Moorish, Arab, Middle Eastern, Berber, Jewish, Iberian and Mediterranean African.

Over different historical eras and centuries the Moroccan cuisine was refined by the highly capable cooks of the royal kitchens in Meknes, Fez, Marrakech, Tetouan and Rabat. This refined cuisine laid the base for the modern Moroccan cuisine.

History of Moroccan Cuisine

Morocco has been at the crossroad of different civilizations, which has greatly influenced Moroccan food Today you will even find some of the best Moroccan recipes over the internet but the truth is that nothing tastes like the Moroccan spices.

It is said that the history of Morocco can be seen reflected in their cuisine. People and tribes from different parts of the world has come to Morocco and settled here, which has led to creation of a blended cuisine that has many different flavors. There was a time when political refugees came all the way from Baghdad, Iraq during the Middle Ages to settle in Morocco. They brought their local recipes, which have since become a part of the traditional Moroccan cuisine. One of the signature characteristics of this type of blended recipe is where fruit is cooked with meat like apricots with chicken.

Moroccan food has also been influenced greatly by Morisco or the Muslim refugees who were thrown out of Spain preceding the Spanish inquisition. An important part of Moroccan cuisine is the ingredients used. Since Morocco produces Mediterranean vegetables and fruits, they are used in the preparation of different Moroccan recipes. Poultry, cattle and fish is also found in abundance in Morocco and hence they have become an integral part of the country’s cuisine.

Moroccan Spices

Food in Morocco can’t do without the Moroccan spices. One of the biggest markets in Morocco for spices is at Agadir and you can find different types of spices used as an ingredient for rendering a different taste. These spices are used in all Moroccan recipes and render a taste that will remain with you for a lifetime.

Some of the popular Moroccan spices include saffron that came from Tiliouine, olive and mint came from Meknes, while lemons and oranges came from Fez. Some of the common spices were also home grown like kamoun (cumin), karfa (cinnamon), kharkoum (tumeric), libzar (pepper) , skingbir (ginger), tahmira (paprika), sesame seed, anis seed, kasbour (coriander), zaafrane beldi (saffron) and maadnous (parsley).

The Great Moroccan Meal

You have to really taste the tanginess and the spicy flavors of the Moroccan cuisine to understand why it is so popular across the world. The most important part of the Moroccan cuisine is the midday meal. A Moroccan mid day meal will start with hot and cold salads, followed by tagine. Bread is the staple food in every mid day meal. This is followed by a chicken or lamb dish and then a dish of couscous topped with vegetable and meat. At the end of the meal, you will get to drink a cup of sweet mint tea, which is a part of their tradition.

Couscous is the main Moroccan dish and is considered to be of Berber origin. The most commonly consumed form of meat is beef although lamb is also preferred but costs more than beef. There is also a growing importance for seafood and it is slowly becoming an important part of Moroccan cuisine.

Some of the popular as well as famous Moroccan food recipes include Pastilla, Couscous, Tajine, Harira and Tanjia. Although Harira is a soup, but it is an important part of the Moroccan cuisine and is consumed mostly during the holy months of Ramadan.

Where you have rich food laced with Moroccan cuisine, you will definitely have Desserts. Desserts in Morocco don’t necessarily have to be sweet although the sweeter it is, the better it will be. One of the common desserts is the kaab el ghzal or gazelle’s horns. Of course that’s just a name and you won’t get to eat any real horns. Kaab el ghzal is a type of pastry with sugar toppings that is stuffed with almond paste. Honey cakes are extremely popular too and they are prepared by deep frying dough and then dipping them in hot honey and finally sesame seeds are sprinkled on the top.

Moroccan cuisine has a lot of variety and also include drinks (Mint Tea) and snacks apart from their mid day meal and to feel the real flavor of spice, you will have to taste their traditional food.



Crawford