Links to Various Dessert Recipes Online

I just discovered that Philadelphia makes a ready made cheescake filling. Why bother about the crust? Just eat the filling.

I have to agree. I don't really like pie crusts, just the fillings. The other family members do like pie crusts, so I indulge them. If it were just me, I'd make crustless pies. What would those be called? Puddings? Custards? Compotes?

While we're at it, cookie dough from the store is much better raw than cooked. And since the stuff is made from pasteurized eggs, the dough is safe to eat when raw. So there.

Where'd you find this for the other recipes, please, ma'am?

As Erin wrote, it's from David Lebovitz' blog.
The recipe link is http://www.davidlebovitz.com/archives/recipes/

Cheesecake brownies:
http://www.davidlebovitz.com/archives/2008/10/cheesecake_brownies.html

Dulce de Leche brownies:
http://www.davidlebovitz.com/archives/2006/06/dulce_de_leche.html

I have Ripe for Dessert and it's good.

Erin, would you mind doing a mini-review? The recipes on the blog look both good and do-able without too much fuss. Except for his chocolate book, I haven't been able to find his books locally to look at. I've requested them from the local library, but it will take a while before I get them. The previous book, Room for Dessert, has, umm, disappeared from several of the local libraries. I have an inter-library loan request out, but who knows how far the book thieves have roamed?

My current favorite dessert cookbook is the Moosewood Dessert cookbook, followed by the Fannie Farmer baking book. We're always up for adding more good cookbooks to our collection.

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Deep Fried Twinkies

Deep Fried Twinkies
one box of Twinkies, frozen
 (preferably ones made before they were bought out and made even worse... too late now)
one batch of your favorite pancake batter
lots of coconut oil
one deep-fryer
dark and/or milk chocolate syrup
favorite ice cream

Mix up that batch of pancake batter. Put enough coconut oil in your deep-fry to measure about 4" deep. Shortening can be used, also. Plug in and get the oil hot- 350°F or so.

Frozen Twinkies deep-fry better, by the way. It is not imperative, though.

Dip Twinkies in the batter, giving them a little shake to remove excess. Do not do shake too hard or your clean-up will suck. Gently put twinkie in oil. Fry until puffy and golden, then remove with a slotted implement. Set on paper towels to drain.

Repeat with remaining Twinkies until you run out of batter or Twinkies.

Fancy-Smancy Way of Serving
Place Twinkie in a bowl. Add a scoop or three of your favorite ice cream next to the deep-fried abomination. Drizzle a little chocolate syrup over the Twinkie and a lot more over the ice cream.

If you are on a diet, ignore the recipe above. I stay away from any processed, GMO-filled, nasty "foods". I had to try this. It brought a lot of naughty verbiage, all said in awe of how good it tasted. I am split between disgust of what I was eating and the delight of how good the above tasted.

Debbi
(7/4/12)

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Chocolate Ice Cream (with variations)

Chocolate Ice Cream (with variations)

1-1/4 cups Evaporated Milk
1-1/4 cups Heavy Cream
2/3 cup Sugar
2 lg Eggs, slightly beaten
1 tsp Vanilla
1/4 tsp Salt
2/3 cup Cocoa
6 oz broken Bittersweet Chocolate

Combine evaporated milk, sugar, salt, and cocoa in saucepan. Bring to a boil.

Stir a ladle-full or 2 into the eggs; then stir that into the saucepan. Add broken chocolate. Cook and stir just until chocolate is melted. Cool.

Stir in cream and add vanilla. Cover and chill thoroughly. Process in machine as directed.

Freeze in freezer at least 2 hours to “ripen”. Makes 1 quart.

Additions:

Chocolate Almond: add 1/3 tsp almond extract to cream. Process. Stir in 1/3 cup chopped and toasted almonds.

Cookie: chop 1/3 cup cookies. Stir in after processing.

Fudge Brownie: chop 1/3 cup brownies. Stir in after processing.

Rocky Road: after processing; stir in 1/3 cup mini-marshmallows and 1/3 cup chopped and toasted walnuts.

Debbi
(5/28/11)

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Debbi's Mom's Real Ice Cream

Debbi's Mom's Real Ice Cream

6 Eggs
1-1/2 cups Sugar
1 can Sweetened Condensed Milk (NOT evaporated, organic is best)
1 tbsp. Flour
1 tbsp. Vanilla extract
1/2 gallon whole Milk

Mix flour and vanilla. Add remaining ingredients. Pour into ice cream maker and process as instructed on machine.

Variations:

• Chocolate Chip: Add one 16 oz. pkg. Chocolate Chips
• Fresh Fruit: Add 1 to 3 cups chopped fresh fruit, depending on taste. (Peach is Debbi's Favorite!)
• Chocolate: Add enough melted chocolate to taste make dark for plain chocolate. (Debbi says the more the better!)
• Rocky Road: Make chocolate ice cream and add 2 cups of finely chopped walnuts and 2 cups mini-marshmallows.
• Coffee: Add 1/4 cup or more instant espresso powder to milk and dissolve.
• Mocha: Use the additions for chocolate and the coffee ice creams.

You can make any flavor you want, just use your imagination. This is real ice cream! No one in all of my life of using this recipe ever got sick from the eggs. (These days, local eggs are best, unless one does not mind eggs that are many months old.) The flavor is the best and no other recipe compares.

Debbi M.
(5/28/11)

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Dutch Letters

Dutch Letters

A recipe for these was mentioned, yet no recipe was posted (hint...hint to the person).

Another member sent this link-
http://allrecipes.com/recipe/11490/dutch-letter-cookies/

2 cups all-purpose flour
1/4 tsp salt
1 cup butter, chilled
1/3 cup ice water
8 oz almond paste
1 egg
1/4 cup white sugar
2 tbsp milk
1/3 cup granulated sugar for decoration

In a medium bowl, stir together flour and salt. Cut in chilled butter until the texture of the mix is mealy with pea sized lumps.

Add ice water gradually while stirring with a wooden spoon until dough forms a ball. Cover your dough and chill for 1/2 hour.

To make filling, in a small bowl, mix together the almond paste and sugar. Add the egg and mix well.

Preheat oven to 375°F (190°C).

In a lightly floured surface, roll out the dough to 1/4" to 1/8" thickness, making as square as possible. Cut the dough into strips 6" long and 1-1/2" wide (about the width of a ruler).

Using a pastry bag or a strong plastic bag with a small hole cut from the corner, pipe almond filling down the center of the strip starting halfway down. Fold the top half of the strip down over the almond filling to match the bottom.

Shape strips into desired letters, brush with milk and sprinkle with sugar. Bake in preheated oven for about 20 minutes or until golden brown. If you are using all butter in your recipe, check after 15 minutes. Remove from the oven and cool on a wire rack.

---

Comment's and Notes
(Some were mentioning it is like one's sold in a bakery in Pella, Iowa):

I got a tip from a baker in my area, who refuses to give out their recipe, to section the dough in balls and dip each ball lightly in a small bowl of water then pat it down, and definitely use lots of filling, Also I only baked about 12 minutes until edges turned golden. It did work and I didn't have to lightly flour or use a rolling pin, both of which I'm not fond of.

The only suggestion I would make is to make sure the almond paste/sugar/egg mixture is mixed very well and all the lumps are gone. Otherwise, you have trouble piping the mixture out onto the dough - very annoying.

I did make smaller ones easier to handle. Next time I will add about a 1/3 cup of chopped toasted almonds to my filling. Wonderful and a KEEPER!

I did have a lot filling left over and there is not enough filling in the actual cookie when I cut the dough to 1-1/2" like recipe says. Next time I will be cutting dough 2" to 2-1/2" so that there is room for more filling. Otherwise, these are amazing!

When I was baking them I thought I had messed them up because they never really turned brown, but I took them out at the specified time they tasted perfect. I had leftover filling so next time I will double the flour mixture.

(posted 8/15/10)

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Almond Bread

Almond Bread

4 egg whites
2/3 cup caster sugar
1-1/3 cup plain flour
125g (4oz) unblanched almonds
125g (4oz) unblanched hazelnuts

Beat egg whites, add sugar gradually until stiff (5+ minutes). Fold in sifted flour, then nuts.

Cook in 8"x8" square tin. Bake in moderate oven (normally, 350°F in the US), for 30 minutes. When cold, wrap in foil and store in cool dry place for several days. Slice thinly and bake in very slow oven* 20 minutes.

*(Recipe inputer: I have no idea what temp is a "very slow oven"- 200°F to 250°F?)

Alex
(2/2/10)

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3 Fruit Cobbler Recipes from Debra

One of the two cobbler recipes below *may* be my great-grammie's recipe. I inherited her, my great-aunt's and my great-grandpa's brother's recipe boxes. What a mess they are. All grew grapes for raisins. Great-grammie grew all of her own berry bushes and 3 or 4 varieties. she would pick the berries, wash them, then pack into washed-out milk cartons that she taped shut with freezer tape. She would then write which berries were in what box, each containing the amount she need for her recipe.

Cobbler is cobbler, right?

Up-Side Down Berry Cobbler

1/4 cup margarine (I use butter)
1 cup sugar (1/2 cup at a time)
1 cup sifted flour
2 tsp baking powder
1/8 tsp salt
1/2 cup milk
3 or 4 cups (or a #2 can) berries

Cream butter until soft and smooth. Gradually add 1/2 cup sugar, creaming until light and fluffy. Add sifted dry ingredients alternately with milk. Beat until smooth, then pour batter into a greased casserole. Put drained berries over batter. Sprinkle with remaining 1/2 cup sugar. (I do not remember great-grammie doing that, but it was 45 years ago.) Pour 1 cup berry juice or water over all.

Bake in a moderate oven 375°F for about 45 minutes or until done. As the cobbler bakes, the crust will rise to the top - Serve warm with plain or whipped cream - (serves 6)

---

Peach Cobbler

Put 1 cube of Butter in baking dish and melt.

Cut up 4 cups of fruit.

Add 2/3 cups Sugar and bring to a boil - Do not cook.

Mix and pour over melted butter:
1 cup Flour
2 tsp Baking Powder
1 cup Sugar
2/3 cup Milk

Add fruit and sprinkle with cinnamon.

Bake at 350°F-400°F degree oven 40 minutes.

(I know some of this does not make sense.)

---

Fruit Cobblers

Heat oven to 400°F before baking.

Heat 2-1/2 cups (a No. 2 can) canned fruit or berries and juice (or 3 cups fresh fruit and 3/4 cup water.) Sweeten to taste. Blend 1 tbsp Cornstarch dissolved in a little water. Cook 3 minutes.

Pour into shallow 6"x10" baking dish., dot with butter and cinnamon. Drop Shortcake dough (1/2 of the recipe) over top. Bake in moderately hot over 30 minutes. Serve hot with cream.

(There is no shortcake dough recipe I can find in my inherited recipe boxes, but I am sure most can find one.)

Debra
(7/24/09)

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Chocolate Decadence Flourless Chocolate Cake-like Dessert

While I haven't made the following recipe, it is in the Holiday 2008 issue of Cook's Illustrated Holiday Baking. It's called 'The Ultimate Flourless Chocolate Cake.'

They also tested chocolate for this cake and found that Callebaut Intense Dark Chocolate gave the best results. Ghirardelli bittersweet chocolate was runner-up.

Chocolate Decadence Flourless Chocolate Cake
serves 12-16 people

16 tbsp (2 sticks) unsalted butter, cut into 16 pieces, plus extra for greasing the pan
8 large eggs, cold
1 pound bittersweet or semisweet chocolate, chopped coarse
1/4 cup strong coffee or liqueur (optional - may also use a nut, coffee, or orange flavor)

Adjust oven rack to lower-middle position and heat oven to 325°F. Line bottom of 8" springform pan with parchment paper and grease sides of pan. Wrap outside of pan with 2 sheets of heavy-duty aluminum foil and set in large roasting pan. Bring kettle of water to boil.

Beat eggs in bowl of stand mixer fitted with whisk attachment at high speed until volume doubles (to approximately 1 quart), about 5 minutes.

Meanwhile, melt chocolate and butter (with coffee or liqueur, if using) in large heatproof bowl set over pan of almost simmering water until smooth and very warm (about 115°F on instant-read thermometer), stirring once or twice. (To melt in microwave, heat chocolate in microwave-safe bowl at 50% power for 2 minutes, stir, add butter and coffee, if using, and continue heating at 50% power, stirring every minute, until chocolate and butter have melted and are smooth, another 2 to 3 minutes total.) Using large rubber spatula, fold one-third of egg foam into chocolate mixture until only few streaks of egg are visible; fold in half of remaining foam, then last of foam, until mixture is totally homogeneous.

Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour in enough boiling water to come about halfway up sides of springform pan. Bake until cake has risen slightly, edges are just beginning to set, thin-glazed brownie-like crust has formed on surface, and instant-read thermometer inserted halfway into center reads 140°F, 22 to 25 minutes. Remove cake pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight. (Cake can be covered and refrigerated for up to 4 days.)

About 30 minutes before serving, remove sides of pan, invert cake onto sheet of waxed paper, peel off parchment paper, and reinvert cake onto serving platter. Sieve light sprinkling of confectioner's sugar or unsweetened cocoa powder over the cake to decorate, if desired.

To serve, use sharp, thin-bladed knife, dipping knife into pitcher of hot water and wiping blade before each use.

As soon as I can get a springform pan, I plan on trying this one. My fiberarts group will go ape for it!

kate
(1/15/09)

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Dulce de Leche or Confiture de Lait

I found this on David Lebovitz' recipe blog. Since our most recent dulce de leche discussion was not long ago, I thought people might be interested in the oven-baked version.
http://www.davidlebovitz.com/

Dulce de Leche or Confiture de Lait
Adapted from The Perfect Scoop (Ten Speed Press)

Preheat the oven to 425°F (220°C).

Pour one can (400 gr/14 oz) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.

Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.

Cover the pie plate snugly with aluminum foil and bake for 1 to 1-1/4 hours. (Check a few times during baking and add more water to the roasting pan as necessary).

Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.

Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.

I might have to make some, since the blog also has a recipe for Dulce de Leche brownies. And also cheesecake brownies, which do not require dulce de leche but look rather yummy anyway. Maybe I need to make both and then decide if I have a preference.

jp, wandering through food-blog-land on the 'net
(12/19/08)

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Magic Bars

A favorite holiday recipe from my mother's New Mexico recipes. YUMMMMM but very rich so make those squares small.

Magic Bars

1/2 cup butter or margarine
1-1/2 cups graham cracker crumbs
1 (14 oz) can sweetened condensed milk
1 (6 oz) package semisweet chocolate chips
1-1/3 cups flaked coconut
1 cup chopped nuts

Preheat oven to 350°F, 325°F if using a glass baking dish.

In a 9"x13" baking pan, melt butter or margarine. Sprinkle crumbs over margarine then pour condensed milk over crumbs. Top with remaining ingredients, press down firmly.

Bake 25-30 minutes or until lightly brown. Cool and cut into squares. Store loosely covered at room temperature.

marni
(11/30/08)

Comment:
I make these bars use crushed Kellogg's mini-wheats instead of graham crackers. They are so good! Every time I take them somewhere the pan comes home empty.

Kate
(12/1/08)

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Ice Milk without an Ice Cream Maker

Below is a recipe that is similar to one we used years ago when we lived in Nepal. I would assume that you can get the ingredients. It is good, and will work for you if you have a freezer--no ice cream maker needed!

Ice Milk without an Ice Cream Maker

1 quart half-and-half
1 can (14 oz) Nestle's Carnation® Sweetened Condensed Milk
2-1/2 tsp vanilla extract

*BEAT* half-and-half, sweetened condensed milk and vanilla extract in large mixer bowl until combined; freeze for 2 hours. Beat on medium speed for 30 seconds; freeze for additional 4 hours or until firm.

I am sure ours was beaten by hand. I am not sure what we used for the half and half, but I am sure you can improvise!

Karen in VT
(11/27/08)

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Marta's Chocolate Mousse

Marta's Chocolate Mousse

Someone mentioned cookie recipes the other day...I'm not so good at cookies but here's something truly yummy and easy:

1 pound cream cheese
3/4 cup sugar
1/2 tsp salt
2 tsp vanilla
3 egg yolks
12 oz chocolate, sweet, melted
     (Debbie LFB knows the BEST kind of chocolate)
3 egg whites
2 cups heavy cream

Mix cream cheese, sugar, salt, vanilla, egg yolks and chocolate.

Beat egg whites and cream separately then fold into cheese mixture.

Pour into dessert glasses and chill.

You'll notice that the eggs are not cooked in this recipe...you are warned.

Marta
(12/5/07)

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Great Aunt Eunice's Graham Cracker Squares (with frosting)

In case there's anyone out there who hasn't yet OD'd on holiday sweets, here's something guaranteed to send you into a sugar coma. Don't say I didn't warn you. And yes, I really did have a Great Aunt Eunice. Not a cookie, more of a sweet, but a holiday tradition in my family. Cut 'em small, they'll make your teeth sing.

Great Aunt Eunice's Graham Cracker Squares (with frosting)

1/2 lb butter
1 cup sugar
1 egg
36 squares Graham Cracker
1-1/2 cups mini marshmallows
1/2 cup nuts, chopped (optional)

Melt butter in top of a double boiler. Add sugar, then add the unbeaten egg - be careful; if the butter's too hot, the egg will poach on contact. (Ask me how I know this.) Stir continually but gently when you're adding the egg; you don't want to scramble it or poach it.

Cook 1/2 hour, stirring occasionally. You want the water in the lower part of the double boiler just simmering. If it gets too hot, the butter-sugar mixture will turn into cement on the sides of the pan, or worse, burn. Take off the stove and cool.

Crush the graham crackers. and add them to the cooled butter-sugar mixture. Stir in miniature marshmallows and if you like 'em, 1/2 cup of chopped nuts. I skip the nuts. You don't want the marshmallows to melt, so make sure the butter-sugar really is cool before you mix everything in. It'll be hard to stir, but keep at it til everything is evenly mixed. It will seem very dry and crumbly at this point, but don't worry. All that butter and sugar will hold it all together once it's refrigerated for a bit.

Press the whole thing into an 8" x 8" pan, or a 10" x 7" pan if you have one. Frost with buttercream frosting, and put into the fridge to harden before cutting, then let it warm up a bit to make it easier to cut.. Cut into 1" squares and eat.

Frosting:
1 cup confectioner's sugar
2 tbsp butter
1 tbsp cream
1/4 tsp vanilla

Mix all ingredients together until completely blended and of a good consistency for frosting. You might need to add a little more cream.

The Scullerymaid, not responsible for resulting sugar-induced coma
(12/1/2007)

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Aunt Martha's Goop

Aunt Martha's Goop

Here's my family fave:

1 can pineapple chunks in their own juice (save the juice)
2 cans fruit cocktail in their own juice (but drain this one)
1/2 cup sugar
1 egg
2 tbsp corn starch
Cool Whip

Drain pineapple juice into a sauce pot and add the egg and the cornstarch and sugar.  Stir on high heat until it boils and thickens.

Let mixture cool and then add to the fruit.  Fold in the Cool Whip and chill in fridge.

I looooooved this as a kid and still do!!!!

xoxo,
Katrina
(11/22/07)

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Anita's Persimmon Pudding

Anita's Persimmon Pudding

Preheat oven to 350°.

2-1/4 cups Persimmon pulp 
3 eggs
3 cups sweet (whole) milk
1 tsp Baking powder
1 tsp Cinnamon
2 cups Flour
1 cup white sugar
1 cup brown sugar
1/2 cup melted butter
1 tsp Baking soda
1/3 tsp Nutmeg

Mix all together, it makes a thin batter. Pour into 2 loaf pans or one 9" x 9" baking pan.

Bake until a knife inserted comes out clean, 1/2 to 1 hour depending on size of pan used.  Freezes well.

Anita
(12/1/06)

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Pecan Pie Bars

Pecan Pie Bars

The original amount is listed first. After the recipe, is my cut-down of the recipe. We do not need 6-8 dozen bars for 2 people. (g)

6 cups all-purpose Flour
1-1/2 cups Sugar
1 tsp Salt
2 cups Cold Butter (NO substitutes!)

Filling:
8 Eggs
3 cups Sugar
3 Cups Corn Syrup
1/2 cup Butter, melted
3 tsp Vanilla Extract
5 cups Pecans, chopped

In a large bowl, combine the flour, sugar and salt. Cut in better until crumbly. Press onto the bottom and up the sides of two greased/buttered 15" x 10" x 1" baking pans. Bake at 350°F for 18-22 minutes or until crust edges are beginning to brown and bottom is set.

Do not turn off the oven just yet! You are not done!

For Filling:
Combine the eggs, sugar, corn syrup, butter and vanilla in a large bowl; mix well. Stir in pecans. Pour over crust.

Bake 25-30 minutes longer or until edges are firm and center is almost set. Cool on wire racks. Cut into bars.

Refrigerate until serving. Yield: 6-8 dozen.

Note: We nuke some warm and eat with vanilla ice cream, or as-is.

Smaller Batch Pecan Pie Bars

1-1/2 cups Flour
1/4 cup + 1-1/2 tbsp Sugar
1/4 tsp Salt
1/2 cup Cold Butter

Filling:
2 Eggs
3/4 cup Sugar
3/4 cup Corn Syrup
1-1/2 tbsp Butter, melted
1 tsp Vanilla Extract
1-1/4 cups Pecan, chopped

Follow recipe as stated, using a 9" x 13" pan.

Debbi
(11/30/06)

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Autumn Trifle with Roasted Apples, Pears and Pumpkin-Caramel Sauce

Autumn Trifle with Roasted Apples, Pears, and Pumpkin-Caramel Sauce

Here's one of the desserts I made for Thanksgiving. A very picky friend of my daughter's said, wide-eyed for emphasis, that it was the best thing she'd ever eaten in her ENTIRE LIFE (which is probably only about 16 years, but still):

A pastry bag and large rosette tip are optional for the whipped cream topping, which can also be spooned over the trifle.

Cinnamon Pastry Cream
6 large egg yolks
2 cups whole milk
3/4 cup sugar
1/2 cup cake flour
2 tsp vanilla extract
1-1/2 tsp ground cinnamon
2 tbsp unsalted butter

Pumpkin-Caramel Sauce
1/4 cup (1/2 stick) unsalted butter
1/2 cup sugar
1 cup heavy whipping cream
1/2 cup canned pure pumpkin

Roasted Fruit
3 large Fuji apples, peeled, cored, cut into 1/2" cubes (about 4 cups)
3 Bosc pears, peeled, cored, cut into 1/2" cubes (about 3 cups)
2 tbsp fresh lemon juice
2 tbsp unsalted butter, cut into 1/2" cubes

For Assembly
3-1/2 dozen (about) soft ladyfingers
1/3 cup dry Sherry

2 cups chilled whipping cream
2 tbsp sugar
1 teaspoon vanilla extract
8 (1/8"-thick) slices Bosc pear
1 tbsp fresh lemon juice

To Make Cinnamon Pastry Cream:
Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1-1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard
thickens and boils, stirring constantly, about 2 minutes. Transfer to medium bowl. Add butter and stir until melted. Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2
days ahead. Keep chilled.)

To Make Pumpkin-Caramel Sauce:
Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)

To Make Roasted Fruit:
Preheat oven to 400°F. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.

To Assemble Trifle:
Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish.

Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizzle 1/2 cup caramel sauce over. Line edge of dish with second row of ladyfingers, Sherry side in. Cover fruit with single layer of ladyfingers.

Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line edge of dish with third row of ladyfingers, Sherry side in. Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)

Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.)

Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.

Makes 12 servings.
(Bon Appétit November 2003 Epicurious.com © CondéNet, Inc. All rights reserved.)

Yes, it's long, yes, there are multiple steps and many ingredients, but it's totally worth it (and makes a LOT). If you pick one part to make, pick the pumpkin-caramel sauce, which is heavenly. The cinnamon pastry cream (a.k.a. custard) is pretty damn good too. Would probably be fabulous over sliced bananas.

Charlene in St Louis
(11/30/06)

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Not Yo' Mama's Banana Pudding

Not Yo' Mama's Banana Pudding

This is sooooooooo good...

2 bags of Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5 oz) box instant French vanilla pudding
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
12 oz heavy whipping cream
2 tbsp sugar to sweeten cream

Line the bottom of a 13" by 9" by 2" dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.

Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.

In another bowl, whip heavy cream adding sugar to taste. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Christy
(11/28/06)

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Cuddureddi (Fig Rings)

Cuddureddi (Fig Rings)

3 whole orange peelings
3 cups water
2 cups sugar

Boil water, sugar and orange peelings about 15 minutes, set aside to cool.

Filling

4 lbs. dry figs
1 lb shelled almonds,roasted
3/4 cup sherry wine
1 tsp nutmeg
1 tsp cinnamon
1 tsp black pepper

Cut figs into quarters, remove stems. Add boiled orange peelings and water, soak overnight.

Dough

12 cups flour
1-1/2 cups shortening
1 tsp salt
2 cups sugar
water as needed

Cut shortening into flour, add sugar and salt. Add water to make a workable pie dough consistency. Knead dough until smooth. Roll into a ball, cover to let rest for about an hour.

Roll dough into a square piece to 1/8" thickness and 12" long. Cut strips 2-3/4" wide and 12" long. Spread fig mixture in the center of each strip (about the size of a thumb). Bring the long edges of the dough together and seal. Cut filled dough in half. Form each piece into a ring and tuck the ends under. With a pair of scissors, snip the top of the ring in several places. Brush with a beaten egg yolk. Continue with remaining strips. Place on a greased cookie sheet about 1" apart.

Bake in a preheated oven 325°F about 20 minutes or until dough is golden brown.

These were described to me as having dates as well as figs, that's a minor adjustment to use 1-1/2 lbs of each. Or 1 lb of figs, dates and 1/3 lb each of raisins, citron and currants for a blend. I'm also thinking, instead of rolling out that dough and cutting strips, if you have a pasta machine, just use THAT to get the perfect sized strips. If I were to try these, I'd likely cheat and use premade pie crusts from the grocery store. And I'd fill each one individually and make squares folded over into triangles instead of rings.

Incidentally, this comes from a cookbook put out by the Sons of Italy in Florida, "Preserving Our Italian Heritage" Enjoy!

Dr. Maggie
(11/26/06)

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Challa Bread Pudding

Challa Bread Pudding

Tear a loaf of challa into bits.  (If you have it every week, you can save the half from one Friday night to blend with the half from the next Friday night. It is also an excellent place to dispose of stale dinner rolls, buns, bread ends, etc.  The only thing that has ever failed has been bagels.  When I catered, we used stale croissant.)

Mix 2 cups of milk with four eggs (if cholesterol bothers you, call a cardiologist vbg)

Add 1/2 cup sugar OR 1/4 cup honey OR 1/4 cup maple syrup (the tree kind) and 2 tsp vanilla.

Pour the egg mixture, beaten, over the bread bits, mix around until all liquid is absorbed.  Turn into a greased 8" by 8" pan.

At this point, you can put it in the fridge so that it can be baked in the morning, or pop it straight into a 350°F oven.  If it has been refrigerated, bake for 45 min.  If straight in, usually 30 -35 min.

Mmm, tasty.
Laura in ALameda, CA
(11/26/06)

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