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Posts Tagged ‘dessert’

cherry-jubilee-cake

Cherry Jubilee Cake

Ingredients
2 egg whites
2 tablespoons butter, melted
3 tablespoons brown sugar
2 cans (15 ounces each) pitted dark sweet cherries, drained
3 tablespoons butter, softened
2/3 cup sugar
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup 2% milk
1/2 teaspoon almond extract
1/4 cup slivered almonds, toasted
Whipped cream

Directions
Let egg whites stand at room temperature for 30 minutes. Pour melted butter into a 9-in. round baking pan; sprinkle with brown sugar. Arrange cherries in a single layer over sugar.

In a large bowl, beat softened butter and sugar until crumbly, about 2 minutes. Combine the flour, baking powder and salt; add to the butter mixture alternately with milk. Stir in extract. In another bowl, beat egg whites until stiff peaks form; fold into batter. Spoon over cherries.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Sprinkle with almonds. Serve warm with whipped cream. Yield: 8 servings.

recipe found here: Cherry Jubilee Cake

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white-chocolate-mousse-cherry-pie

White Chocolate Mousse Cherry Pie

Ingredients
14 Oreo cookies
3/4 cup chopped macadamia nuts
2 tablespoons butter, melted

FILLING:
1 tablespoon cornstarch
2 tablespoons water
1 can (21 ounces) cherry pie filling
1/2 teaspoon almond extract

WHITE CHOCOLATE MOUSSE:
1 envelope unflavored gelatin
3 cups heavy whipping cream, divided
1/4 cup sugar
1/4 teaspoon almond extract
1 cup cold 2% milk
1 package (3.3 ounces) instant white chocolate pudding mix
Chocolate syrup and curls, optional

Directions
In a food processor, combine cookies and nuts; cover and process until cookies are finely chopped. Add butter; cover and pulse until mixture resembles coarse crumbs.

Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.

For filling, combine cornstarch and water in a small saucepan until smooth. Stir in pie filling. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in extract. Cool completely.

For mousse, in a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat.

In a large bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold whipped cream mixture into pudding. Refrigerate until slightly firm, about 30 minutes.

Spread cooled filling into crust; top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate syrup and curls if desired. Yield: 8-10 servings.

Recipe found here: White Chocolate Mousse Cherry Pie

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double-drizzle-pecan-cookies

Double-Drizzle Pecan Cookies

Ingredients
1/2 cup butter, softened
1-1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1-1/4 cups chopped pecans

CARAMEL DRIZZLE:
1/2 cup packed brown sugar
1/4 cup heavy whipping cream
1/2 cup confectioners’ sugar

CHOCOLATE DRIZZLE:
1 ounce semisweet chocolate, chopped
1 tablespoon butter

Directions
Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.

Shape dough into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake 8-10 minutes or until lightly browned. Cool 2 minutes before removing to wire racks to cool completely.

In a small saucepan, bring brown sugar and cream to a boil. Remove from heat; whisk in confectioners’ sugar. Immediately drizzle over cookies.

In a microwave, melt chocolate and butter; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container. Yield: about 3-1/2 dozen.

Recipe found here: Double-Drizzle Pecan Cookies

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apple-dumplings

Apple Dumplings

Ingredients
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
4 to 5 tablespoons cold water
2 cups chopped peeled tart apples (about 5 medium)
2 cups packed brown sugar
1 cup water
1/4 cup butter, cubed
Vanilla ice cream

Directions
In a large bowl, combine the flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. On a lightly floured surface, roll out dough into a 12-in. x 18-in. rectangle. Cut into six squares.

Place 1/3 cup chopped apples in the center of each square. Brush edges of dough with water; fold up corners to center and pinch to seal. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes.

In a small saucepan, combine the brown sugar, water and butter; bring to a boil, stirring constantly. Remove from the heat. Pour over dumplings. Bake 25-30 minutes longer or until apples are tender. Serve warm with ice cream. Yield: 6 servings.

Recipe found here: Apple Dumplings

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coffee-ice-cream

Coffee Ice Cream

Ingredients
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon instant coffee granules
2 tablespoons butter, melted
1 cup milk
1 teaspoon vanilla extract
1 can (14 ounces) sweetened condensed milk
2 cups heavy whipping cream

Directions
In a large saucepan, combine the sugar, cornstarch, coffee and butter until blended. Stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in vanilla. Cool completely. Stir in condensed milk.

In a large bowl, beat cream until stiff peaks form; fold into milk mixture. Pour into a 9-in. pan. Cover and freeze 6 hours or until firm. Yield: 1-1/2 quarts.

Coffee Ice Cream

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Macadamia Nut Cookies

Macadamia Nut Cookies

Ingredients
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 jars (3-1/2 ounces each) macadamia nuts, chopped
2 cups (12 ounces) semisweet chocolate chips
1 cup (6 ounces) white baking chips

Directions
In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight.

Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely. Yield: about 6 dozen.

Editor’s Note: 2 cups of chopped almonds may be substituted for the macadamia nuts.

Recipe found here: Macadamia Nut Cookies

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Cherry Turnovers

Cherry Turnovers

Ingredients
2-2/3 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
6 tablespoons cold water

FILLING:
2 cups fresh or frozen pitted tart cherries, thawed
1/2 cup sugar
2 tablespoons plus 1-1/2 teaspoons cornstarch
1/4 teaspoon ground cinnamon

GLAZE:
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk

Directions
In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic wrap; refrigerate for 30 minutes.

Meanwhile, in a large saucepan, combine cherries and sugar. Mash slightly; let stand for 15-20 minutes. Stir in cornstarch until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cinnamon. Cool.

Divide dough into eight portions. On a lightly floured surface, roll out each portion into a 5-in. circle. Place about 3 tablespoons cherry mixture on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork.

Place on a greased baking sheet. Bake at 375° for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioner’s sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm turnovers. Serve warm. Yield: 8 servings.

Recipe found here: Cherry Turnovers

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