Recipe: Part 1 - TALK TKL 9-6 Just Desserts (LONG)

Apple Slices
Vicki,La (9:29:24 pm) :
rec.food.recipes/Mary Grivetti/1994

CRUST:
2 c. flour, 1/2 tsp. salt, 2/3 c. shortening (my mother's original recipe calls for lard), 2 egg yolks, 1 Tbl. lemon juice, 1/4 c. water.

Sift flour with salt; cut in shortening as for pie crust. Mix egg yolks, lemon juice and water and sprinkle over flour mixture; blend lightly until dough is formed. Divide dough into two parts. Roll first piece to fit bottom and sides of 9x13 pan.

FILLING:
About six cups of sliced apples, 2/3 c. sugar, 2 tbl flour, 1/2 tsp. cinnamon. (This is great with *cherry* filling also!)

Arrange apples (or cherry filling) in crust-lined pan, then sprinkle over with sugar-cinnamon mixture. Roll remaining dough to fit top; arrange over filling, fold and crimp/seal around edges. Cut steam vents in top crust. Bake about 35-40 minutes at 400 degrees.

ICING:
1 c. powdered sugar, 2 Tbl. butter, 1/2 tsp. vanilla, 1-2 Tbl. milk.
Mix and spread over baked slices while slightly warm.

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Vicki,La (9:30:23 pm) :
From the Fatfree list.

Spiced Pear/Apple Sauce

(all amounts are approximate!)
6 pears, cored and chopped
3 apples, cored and chopped
1/2 c. - 1 c. raisins
1/4 c. white wine (optional)
a little water
cinnamon
allspice
pumpkin pie spice (usually has mace, nutmeg,
cinnamon and maybe other spices)

Put all ingredients in a pot. Bring to a boil; then reduce heat to simmer. Cook until fruit is soft. If you want the sauce thicker, then cook with lid off for awhile.

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Vicki,La (9:31:24 pm) :

Apple Bundles
Servings: 16

8 crescent roll dough triangles
2 Granny Smith apple -- peel, core, slice
sugar
cinnamon
orange zest
juice of two orange

Slice each crescent roll triangle into two triangles. Place a slice of apple on each triangle and roll it up to encase the apple. Place all the little bundles into a dish, touching each other slightly.

Mix the cinnamon and sugar together and sprinkle over the top of all the bundles. Sprinkle orange zest over them also. Drizzle the orange juice between the bundles, not over them.

Bake at the temperature given on the crescent roll dough directions until browned.

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Vicki,La (9:33:30 pm) : Newsgroups: rec.food.recipes
Subject: Blueberry Sorbet
Message-ID:
Date: Fri, 23 Jul 1993 14:29:38 GMT

from _Left Bank Cookbook_

Sorbet aux Myrtilles(Blueberry Sherbet)

2 pints fresh blueberries, picked over but not washed (800 g.)
2 1/2 cups sugar(500 g.)
juice of 2 lemons
1 1/4 cups cold water (3 dl.)

Puree berries with sugar, lemon juice, and water. Pour into ice cream maker and freeze according to instructions--until smooth and frozen. To preserve the fruit flavor, serve the same day.

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CarolB, FL (9:33:39 pm) : From a website, sorry I don't know where!
Kentucky Bourbon Chocolate Pecan Pie

1 cup sugar
1 cup light corn syrup
1/2 cup butter or margarine
4 eggs, lightly beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips 1 cup pecan pieces
1 unbaked pastry shell fitted into a 9 inch deep-dish pie plate

Preheat oven to 325 degrees F. Combine first 3 ingredients in a small sauce pan an cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Cool slightly. Beat eggs, bourbon, vanilla, and salt in a large bowl. Gradually add sugar mixture, beating well with a wire whisk. Stir in chocolate chips and pecans; pour into pastry shell. Bake for 50-55 minutes, or until set.

Serve warm or chilled
Yield: 1 deep dish pie

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CarolB, FL (9:36:35 pm) : My Mom used to mke this at Christmas. I finally found a recipe!

AUNT BILL'S CANDY

6 cups sugar
2 cups evaporated milk
1 Tbsp. Karo
1 stick oleo
1/4 tsp. soda
1 tsp. vanilla
2 cups pecans

Put 2 cups sugar in skillet over low heat and melt gradually. Stir with spoon until it caramelizes. While sugar caramelizes, place remaining sugar, milk and syrup in large saucepan. Bring to boil. When sugar is caramelized, pour in thin stream into boiling syrup mixture, stirring constantly. After the two mixtures are combined, continue cooking over medium heat until a firm ball is formed when dropped in cold water. Remove from heat, add chipped oleo and soda. Stir only until oleo melts. Cool undisturbed for 20 minutes. Add vanilla and nuts and beat until thick and creamy. Pour into buttered pan.

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Betsy, NY (9:36:40 pm) :
100,000 Calorie Bars
Recipe By : Leanda Goss

WORLD'S BEST COOKIES, NO.3
1 package German chocolate cake mix
3/4 cup Butter -- melted
1/3 cup Evaporated milk
6 ounces Chocolate chips
1 cup Nuts -- chopped
50 Caramels
1/3 cup Evaporated milk

Mix together the cake mix, butter and 1/3 cup evaporated milk. Spread half of this mixture in a 13x9-inch pan. Bake for 6 minutes at 350 F. Sprinkle the chocolate chips and nuts on top of the baked mixutre. Melt caramels in milk. Drizzle over the nuts and chocolate chips. Pat remaining batter on top of this. Bake for and additional 20 minutes.

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Donna, NY (9:38:36 pm) : Name: Apple Torte
Serves: 6

Ingredients: 1 egg
3/4 cup sugar
3/4 cup finely chopped apple
1/2 cup sifted flour
1teaspoon baking powder
1/16 teaspoon salt
1/2 teaspoon almond extract
1/4 teaspoon vanilla
1/2 cup chopped nuts (optional)

Instructions: Beat egg slightly; stir in sugar and apple. Add remaining ingredients and mix well. Pour into a greased 9 X 9-inch square baking pan. Bake for 30 minutes at 350 degrees. Serve plain or with ice cream or whipped cream.

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CarolB, FL (9:39:10 pm) : I just love this. But you can make it in the
microwave.
ROCKY ROAD CANDY

18 oz. chocolate chips
2 c. miniature marshmallows
1 1/4 c. chopped nuts

Melt chocolate chips in double boiler. Spread 1/3 of mixture in buttered pan. Put marshmallows and nuts over chocolate. Pour remaining chocolate over all, stirring slight- ly to cover marshmallows and nuts. Let stand until firm. Makes 1 2/3 pounds candy.

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Betsy, NY (9:40:13 pm) :
CAKE MIX BAR COOKIES

Leanda Goss

WENDY CERACCHE
1 Box of Cake mix *
1 Egg
1/2 cup Oil
1/4 cup Water
6 ounces Chocolate chips **

Mix first 4 ingredients in a bowl until almost all the lumps are gone. Add the chocolate chips. Bake in a greased 9 X 13 pan at 350 degrees for 25 minutes. Cool and cut into squares. * Suggested box cake mixes ~ Pillsbury Plus Yellow, Butter or Devil's Food. I also used the Duncan Hines Fudge Marble mix. You take some of the batter and mix with the fudge packet. I needed to add a T or 2 of water just enough to mix. First spread and pat down in pan the plain yellow mixture then I added the fudge mixture and swirled it in pan. Came out great. ** Also may want to try butterscotch chips, or nuts for variety.

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Vicki,La (9:40:34 pm) : 7-UP DESSERT

Base:
2 (3-oz.) pkgs. lemon jello
2 c. boiling water
2 c. 7-UP
1 lg. can crushed pineapple (drain well and save juice)
2 lg. diced bananas
juice of 1/2 a lemon

Topping:
1 c. pineapple juice (if there isn't enough, add water)
1/2 c. sugar
2 T. flour
1 egg, slightly beaten
2 T. butter, melted
1 c. Cool Whip or Dream Whip
1 can Angel Flake Coconut
1/2 c. pecan pieces

Mix the jello and boiling water. Cool. Add the 7-UP. When mixture is about to congeal, add the pineapple. Add the bananas which have been soaked in lemon juice. Pour into a 9x13 inch container and let chill until firm.

To Make Topping:
Mix the suagr and flour. Add the beaten egg and butter. Add the pineapple juice. Cook over low heat until thickened, stirring as it cooks, until mixture is thick. Let cool Fold in whipped topping and coconut. Spread this topping over the firm chilled base. Sprinkle with pecan pieces.
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Vicki,La (9:42:25 pm) : BANANAS FOSTER

A quintessential New Orleans dessert, and a favorite among most locals.

4 tbsp. butter (1/2 stick)
1 cup dark brown sugar
2 bananas
2 oz. banana liqueur
4 oz. dark rum
Ground cinnamon
Vanilla ice cream (optional)

This dish cannot be prepared in the kitchen. It must be performed, in front of your guests. Use a chafing dish, and some kind of portable heat like Sterno. Don't be sloppy, and keep a fire extinguisher handy. There's no need to burn the house down just for dessert, but this really must be done right. I learned to cook this dish from Chef Joe Cahn at the New Orleans School of Cooking, and he spun dire tales of what befell those who dared sequester themselves in the kitchen when making Bananas Foster. Seriously, bad gris-gris will befall you if you deprive your guests of the spectacle. Plus, they'll talk for years about how cool you are to have made this for their dessert.

First, you should make some preparations. Peel a thin strip of peel from the bananas, and use your knife to slice the banana crossways into coins. Then replace the banana peel so that it looks untouched (as best as you can, anyway). This way, you can pretend to "peel" your bananas, and dump them into the put already cut, as if by magic. Cheesy, you ask? Well, it still looks cool, particularly if you're really nonchalant when you do this in front of your guests. If you insist, you can slice the bananas the classical way, quartering them by slicing thm lengthwise and then in half. I still think the other way is cooler.

Put your ground cinnamon into some kind of non-standard container, or even a little muslin bag, the better to "convince" your guests that it is, in fact, not cinnamon but voodoo dust, scraped from the tomb of Marie Laveau at midnight on All Soul's Day ... some kind of delightfully corny crap like that. Also, I recommend taking a cinnamon stick and grinding it fresh in a spice or coffee grinder instead of using pre-ground cinnamon. Sieve the result through a tea ball strainer to remove the larger pieces which won't grind finely. This will maximize the fresh, aromatic cinnamon flavor. If you use your coffee grinder, it'll also make your coffee taste great.

Now, to business ...

Melt the butter and add the brown sugar to form a creamy paste. Let this mixture caramelize over the heat for about 5 minutes. Stir in the banana liqueur and rum. Heat until the liquor is warmed, about three minutes. Add the bananas, cook for about 1 - 2 minutes, then ignite with a flourish. Here's the best way to do this:

Using a long, bent-handled ladle, scoop up some of the warm liquor. Hold it a foot or two above the chafing dish and ignite the liquor in the ladle. VERY CAREFULLY, pour the liquor into the dish. A column of flame will descend from the ladle into the dish, which will ignite with a marvelous *poof*! Keep a pal nearby, subtly wielding a fire extinguisher. Try not to become a human torch in the process.

Agitate to keep the flame burning, and add a few pinches of "voodoo dust" to
the flame. The
cinnamon will sparkle orange in the blue flame, and looks really neat.

Let the flames go out. Serve over ice cream if you wish, but some hardcores like me like it just like it is. Yum.

Variations: one may substitute any fruit for this dish that has a correspondingly flavored liqueur -- peaches, pears, whatever.
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Vicki,La (9:43:40 pm) : BANANA BREAD PUDDING
WITH BANANA RUM SAUCE

Chef Frank Brigtsen of Brigtsen's Restaurant in Uptown New Orleans is a
fantastic
cross between the classic bread pudding and Bananas Foster, the great
flaming
bananas and ice cream dessert.

6 cups bite-sized pieces of day-old French bread
3 cups milk
3 large eggs
2/3 cup plus 1 tablespoon sugar
2 large very ripe bananas
3/4 tablespoon vanilla extract
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup seedless raisins
1/2 cup roasted pecans
3 tablespoons unsalted butter
3/4 cup heavy whipping cream

Preheat the oven to 300F. Put the French bread pieces into a 9x12x2 inch baking pan. In a blender or food processor, blend the eggs, milk, 2/3 cup of sugar, bananas, cinnamon, nutmeg and 1/2 teaspoon of the vanilla until smooth. Pour this mixture over the French bread pieces. Fold in the raisins and the pecans and let the mixture set for 20 minutes. Top with small pieces of the butter.

Cover the pudding with aluminum foil and place the pan into a larger pan. Add warm water to a depth of 1 inch in the larger pan. Bake for 1 hour. Remove the foil and bake uncovered for 15 minutes until set.

In a deep, medium bowl, whisk the cream just until it begins to thicken. Add the remaining 1 tablespoon of sugar and 1/4 teaspoon vanilla. Continue whisking unti soft peaks form. Cover and chill.

Banana Rum Sauce

2/3 cup unsalted butter, room temperature
1/2 cup packed light brown sugar
6 large ripe bananas, quartered
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons dark rum
2 tablespoons banana liqueur
1/2 teaspoon pure vanilla extract

Heat a large saute pan or skillet over low heat. Add the butter, sugar, bananas, cinnamon and nutmeg. Moving the skillet back and forth, cook until the butter and sugar become creamy and the bananas begin to soften, about one minute. Remove the skillet from heat and add the rum and the liqueur. Return the pan to the heat. Tilt the pan, avert your face and and light the liquid with a long match. Shake the skillet until the flames subside. Add the vanilla, remove from heat and keep warm.

To serve, place a large scoop of bread pudding in the middle of each serving plate or bowl. Place 2 slices of banana on each plate and top with about 3 tablespoons of sauce. Spoon the whipped cream over the bread pudding and serve immediately.

Serves 12

Chuck Taggart

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CarolB, FL (9:44:12 pm) :

CARAMEL PIE 1

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
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4 oz Cream cheese -- softened
1/2 c Sweetened condensed milk
8 oz Cool whipr -- thawed
1 Graham cracker pie crust, 9
1/2 c Caramel ice cream topping
3/4 c Coconut -- toasted
1/4 c Chopped pecans -- toasted

Recipe by: Taste of Home magazine, 94/08-09

In a mixing bowl, blened cream cheese and milk; fold in the whipped topping Spread half into pie crust. Drizzle with half of the caramel topping. Combi coconut and pecans; sprinkle half over the caramel. Repeat layers. Chill or freeze until serving. Yield: 6-8 servings.

Editor's Note: This is also a convenient recipe for serving a crowd. The recipe can be doubled as well as made ahead of time and stored in the freezer.

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Donna, NY (9:44:26 pm) : Name: Brownies
Serves: 36

Source: Betty Crocker's Smartcook
* recipe was from Shortcut Cooking for the SmartCook Windows Multimedia Edition
Copyright 1988, 1992 General Mills, Inc., Minneapolis, Minnesota

Ingredients: 1/2 cup margarine or butter
1 package (12 ounces) semisweet chocolate chips
1-2/3 cups sugar
1-1/4 cups all-purpose or whole wheat flour 1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup chopped nuts if desired

Instructions: Heat oven to 350 degrees. Heat margarine and chocolate chips in 3-quart saucepan over low heat, stirring constantly, until melted. Beat in remaining ingredients until smooth; stir in 1 cup chopped nuts if desired. Spread in greased rectangular pan, 13 X 9 X 2 inches. Bake until center is set, about 30 minutes; cool completely. Cut into 2 X 1-1/2-inche bars. Store tightly covered. 36 BARS.

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Vicki,La (9:44:57 pm) : Chocolate Doberge Cake

This cake seems typically New Orleanian to me, having grown up seeing it impressively displayed in local bakeries, but never anywhere else. I'm unsure as to its origin, what "Doberge" means, or if it's a corruption of "D'Auberge", which someone suggested, or if its related to the Hungarian dobostorte (unlikely, since it lacks the hard caramel topping). In any case, it's great. Here's a recipe submitted by New Orleanian expat Greg Beron. It's a "beginner's" doberge cake, in that it only has four layers. If you like, double the batter and filling recipes and try making it with eight!

For the batter:

2 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons butter
1-1/2 cups sugar
3 eggs, separated, whites beaten until stiff
1 cup buttermilk
1-1/2 (1-ounce) squares unsweetened chocolate, melted
1-1/4 teaspoons vanilla
1 teaspoon almond extract

For the filling:

2-1/2 cups evaporated milk
2 (1-ounce) squares semi-sweet chocolate
1-1/4 cups sugar
5 Tablespoons flour
4 egg yolks
2 tablespoons butter
1-1/4 teaspoon vanilla
1/4 teaspoon almond extract

For the frosting:

1-1/4 cups sugar
1 cup evaporated milk
1-1/2 (1-ounce) squares unsweetened chocolate
4 tablespoons butter
1 teaspoon vanilla

Preheat oven to 300 degrees F. Grease and flour 2 nine-inch round cake pans.

In a medium bowl, sift the flour, soda, and salt 3 times. Cream the margarine and sugar in a large mixing bowl, and add egg yolks, one at a time. Gradually alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes. Fold in the 3 beaten egg whites, vanilla, and almond extracts. Bake for 45 minutes or until done. After the cake cools, split each layer in half to make 4 thin layers.

To make the filling, put milk and chocolate in a saucepan and heat until chocolate is melted. In a bowl, combine sugar and flour. Make a paste by adding hot milk chocolate by Tablespoons to the sugar and flour, then return to saucepan. Stir over medium heat until thick. Add 4 egg yolks all at once and stir rapidly to completely blend. Cook 2 or 3 minutes more. Remove from heat, and add butter, vanilla, and almond extract. Cool and spread on cake, layering as you go. Do not spread on top layer.

For frosting, combine sugar and milk in a heavy saucepan, and bring to a boil, stirring constantly. Reduce heat and simmer for 6 minutes without stirring. Remove from heat and blend in chocolate. Add margarine and vanilla and return to medium-low heat, cooking 1 or 2 minutes. Place in refrigerator to cool. Beat well, then spread on top and the sides of the cake.

Rich and sinful, a "must" for chocolate lovers! A special dessert of Louisiana that's worth every minute of time and effort.
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END OF PART 1 (of 3)
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