Dessert Recipes

Grandma Linda asked:


Why not surprise your family, friends, co-workers, etc and break out of your mold this year.  Try a new recipe or two–in fact, try an old recipe or two.  And here are a couple of great ones to choose from.  Both these recipes are from my vintage collection I inherited from my mother’s kitchen files.  Apple Pumpkin Custard Desserts is a quick and easy recipe with impressive results (isn’t everything that’s made with Eagle Brand Milk delicious?).  Southern Pecan Bars are excellent bar cookies that are perfect for just about anything from filling the family cookie jar to gift giving and co-worker treats.

APPLE PUMPKIN CUSTARD DESSERTS

I like to identify the sources of these old recipes when I can. However, that is not always possible. I believe, but cannot be sure, that this recipe is from an old advertisement for Borden’s Eagle Brand Sweetened Condensed Milk.

1 can (21-oz) Apple Pie Filling

1 can (16-oz) pumpkin (about 2 cups, if you cook your own)

1 can (14-oz) Eagle Brand Sweetened Condensed Milk (not evaporated milk)

2 eggs

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

1 cup gingersnap cookie crumbs (about 18 cookies)

2 tbsp butter, melted

Heat oven to 400 degrees. Spoon apple pie filling evenly into 8 to 10 custard cups. In a large mixer bowl, beat pumpkin, milk, eggs, cinnamon, nutmeg, and salt. Spoon mixture into custard cups over the top of the apple pie filling. Combine the cookie crumbs and the butter. Sprinkle over the pumpkin mixture in custard cups. Place cups on a jelly roll pan and bake for 10 minutes at 400 degrees. Reduce temperature to 350 degrees and bake another 15 minutes or until set. Cool. Keep any leftovers in the refrigerator.

SOUTHERN PECAN BARS

This recipe won the Best of Class at the Pillsbury’s 5th Grand National Recipe and Baking Contest. I believe this contest was the forerunner of the current Pillsbury Bake-Off Contest.

Bake at 350 degrees for 10 minutes, then for 25 to 30 minutes. Makes about 2 1/2 dozen.

Sift together…….1 1/3 cups sifted Pillsbury’s Best Enriched Flour

                           1/2 teaspoon double-acting baking powder

Cream……………1/3 cup butter. Gradually add 1/2 cup firmly packed brown sugar,

                           creaming well.

Add…………………the dry ingredients; mix with electric mixer or spoon until

                            particles are fine.

Stir in………………1/4 cup pecans, chopped fine; mix well. Pat firmly into the

                            bottom of well-greased 12×8x2 or 13×9x2-inch pan.

Bake……………….in moderate 350 degree oven for 10 minutes only.

Pecan Topping

Beat…………….2 eggs until foamy.

Add……………..3/4 cup dark corn syrup

                       1/4 cup firmly packed brown sugar

                       3 tbsp flour

                       1/2 tsp salt

                       1 tsp vanilla. Mix thoroughly. Pour over the partially baked

                       crust.

Sprinkle with…3/4 cup pecans, coarsely chopped. (If desired, fold the chopped

                       pecans into filling before pouring over crust and arrange 30

                       pecan halves evenly over the top; one for each bar.)

Bake……………in moderate oven (350) 25 to 30 minutes. Let cool in pan; cut

                       into bars. Store in a tightly covered container.

Enjoy!



Warren

Chef Shelley R. Pogue asked:


I made this dessert for my final class in culinary school. We had to prepare a dessert with a four course meal, that we had to complete before we were able to move on. We had to select out of a hat, the items we were to prepare, and do so in a slotted time period to be graded. We knew that we had to make a dessert, and were allowed to bring any items into class that we wanted to use within reason. I decided to bring in rock salt, coconut milk, and shredded coconut. We always had fresh ginger, nutmeg and sugar at our disposal, so I knew that I would have that at my disposal for any dish. I very much believe that my instructors loved my coconut dessert dish, due to they ate every last bite, and I made a perfect score.

This is a great recipe, and it is very fun to make, and probably the easiest to make, too. I am glad that I am able to share this recipe with you!

Ingredients you will need:

1 Can of coconut milk (or) 16 ounces

1/4 Teaspoon of fresh ginger

1/2 Cup of shredded coconut

1/8 Teaspoon of nutmeg

1/4 Cup of sugar - you can go much less on the sugar if you like. Adjust it to you taste. If you want to totally remove it that is an option too. You can use a sugar substitute, but follow the directions on the box.

2 Cups of rock salt

4-5 Cups of cubed or crushed ice.

4 small ramekins

2 Large zip lock bags

1 mixing bowl

You are now ready to make your ice cream. You will add in a mixing bowl the 16 ounces of coconut milk. It is always best to shake the can of coconut milk before you open it, to get the built up coconut milk fat solids incorporated back into the liquid. You will ten cut off a piece of ginger and peel it, and then cut it, and make a paste, and add it to the milk. Add you nutmeg, and sugar, and give it a good mix. You will need to taste it to make sure it has the flavor component you want. If you want to add more nutmeg, or ginger now would be the time to do so.

If you are a diabetic you could use a sugar substitute, or no sugar at all. I have not tried it without the sugar, so I would be interested in any feedback on this matter. I do believe that it would work though.

You will now need to get ready for the fun to start. You can roast of your coconut before or after. Just get a small saute pan, and add your coconut to a pan over med to med high heat and toss until golden brown. Remove from pan and save for topping your finished ice cream later.

Add your milk ice cream mixture to the first zip lock bag and make sure it is sealed very well. If you have a rubber band to go around to keep it from flapping around this is a good thing. In your second bag you are going to add half of the rock salt, and half of the ice to the bag. Next ad your 1st zip lock bag with the milk mixture, and then the rest of the ice, and rock salt. You will then let the kids take over if they are helping you out.

This is best done outside in an area that is not going to matter if things get a little out of hand. You will need to shake vigorously for around 5-10 minutes, or until the milk starts turning into a frozen solid. You will then remove from the bag of ice, and rock salt. Mix very gently with cold water, and pat dry. Immediately put the semi-frozen mixture into the ramekins, and put into the freezer for about 5-10 minutes. Pull from freezer and add your roasted coconut to the top and dig in.

I love this recipe, and it is so fun to make. It is also one of the best desserts I have ever eaten as well.

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



Claudio