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Archive for the ‘Desserts’ Category

Apple Pot Pies with Maple Cream

Flaky Pie Dough for single crust

6 tart apples, peeled, cored and diced

1 Tbsp unsalted butter

1/3 cup firmly packed light brown sugar

1 Tbsp all-purpose flour

1/2 tsp ground cinnamon

2 Tbsp brandy

1 tsp finely grated lemon zest

1 large egg beaten with 1 tsp water

1 Tbsp granulated sugar

1 C heavy cream

2 Tbsp pure maple syrup

 

Pepare the dough.  Butter 4 individual ramekins or baking dishes and place on a baking sheet.

Transfer the dough to a lightly floured work surface and divide into 4 equal pieces.  Roll each piece into a round about 1/8” thick and slightly larger than the mouth of each ramekin.  Place the rounds onto a baking sheet and refrigerate until ready to use.

Preheat the oven to 400°.  In a saucepan, cook the apples, butter, brown sugar, flour, and cinnamon over medium heat, stirring, just until the fruit starts to soften and the mixture thickens, about 7 minutes.  Remove from heat and stir in the brandy and lemon zest.  Mix well and divide between the ramekins.

Top each ramekin with a round of dough, pressing it down to seal it around the mouth of the dish.  Brush the top of the dough with the egg wash and sprinkle with granulated sugar.  Bake until the dough is golden brown, the fruit is tender, and the juices are bubbling, about 30 minutes.  Remove from the oven and let cool for 10 minutes.

To make the maple cream, in a bowl, using an electric mixer, whip the cream until soft peaks form.  Gradually whip in the maple syrup, beating until medium peaks form.

Serve the pot pies with the maple cream.  Recipe from Dessert of the Day by Kim Laidlaw

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Swedish Cream Apple Rings

Ingredients:

1 package (1/4 oz) active dry yeast

1/4 cup warm water (110-115°)

1 1/2 cup all-purpose four

1/4 cup sugar

1/4 cup col butter, cubed

1 cup heavy whipping cream, warm (110-115°)

1/4 cup evaporated milk, warm (110-115°)

3 egg yolks

 

FILLING:

2 cups finely chopped peeled apples

1/2 cup raisins

1/4 cup cinnamon-sugar

 

Glaze:

2 cups confectioner’s sugar

1 teaspoon vanilla extract

2-3 tablespoons 2% milk

 

In a small bowl, dissolve the yeast in warm water.  In a large bowl, combine the flour, sugar and salt.  Cut the butter until crumbly.  Add the yeast mixture, cream, milk and egg yolks; stir until mixture forms a soft dough.  Cover and refrigerate overnight.

In a small bowl, combinet he filling ingredients.  Punch down dough; divide in half.  On a lightly floured surface, roll out one portion into a 13×7” rectangle.  Sprinkle with half of filling.

Roll up jelly-roll style, starting with a long side.  Pinch ends to seal.  Place seam side down on a greased baking sheet, pinch ends together to form a ring.  Repeat with remaining dough and filling.  Cover and let rise in a warm place, about 45 minutes.

Bake at 350° for 25-30 minutes or until golden brown.  Remove from pans to wire racks to cool.  Combine the confectioners’ sugar, vanilla and enough milk to achieve a drizzling consistency.  Drizzle over warm tea rings.

 

Prep time: 20 minutes + chilling

Bake time: 25 min + cooling

Yield: 2 rings (6 slices each)

 

From TaseofHome.com

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Upside Down Pear Gingerbread Cake

Ingredients:

3 Tbsp butter

1/3 C packed dark brown sugar

2 med Bosc pears, peeled and thinly sliced

Cake:

1/2 cup milk

1 Tbsp cider vinegar

1 egg

1/2 C packed dark brown sugar

1/3 C molasses

1/4 C butter, melted

1 1/4 C all-purpose flour

2 tsp ground cinnamon

1 tsp baking soda

1 tsp ground ginger

1/4 tsp salt

1/4 tsp ground cloves

Whipped cream

 

Directions:

  1. Preheat oven to 350°. In a small sauce pan, melt butter over medium heat; stir in brown sugar.  Spread over bottom of a greased 9-in. baking pan.  Arrange pears over top.
  2. For cake, mix the milk and vinegar; let stand 5 mins. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended.  In another bowl, whisk the remaining ingredients (except whipped cream!); gradually beat into molasses mixture.  Spoon carefully over pears.
  3. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate.  Serve the cake warm or at room temperature with whipped cream.  (recipe from Taste of Home)

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Apple Spiced Cupcakes

Batter:

1 medium apple, peeled and finely chopped

1/2 tsp ground coriander

1/2 C butter, softened

3/4 C packed brown sugar

1/2 C sugar

4 eggs

1 C unsweetened applesauce

2 C all-purpose flour

1 tsp baking soda

1/2 tsp each salt & cinnamon

1/4 tsp each nutmeg, allspice & cayenne pepper

Maple Cream Cheese Frosting:

1 pkg (8oz) cream cheese, softened

1/2 C butter, softened

4 C confectioners’ sugar

2 Tbsp maple syrup

 

Ground all-spice

 

In a small skillet, saute apple and coriander until tender.  Remove from the heat and set aside.

In a large bowl, cream butter and sugars until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in the apple sauce (mixture will appear curdled). Combine the flour, baking soda, salt, cinnamon, nutmeg, allspice and cayenne; gradually add to the creamed mixture until combined.  Fold in apple mixture.  Fill paper-lined muffin cups 2/3 full.

Bake at 350° for 18-22 mins or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes; remove from pans to wire racks to cool completely.

In a small bowl, beat cream cheese and butter until light & fluffy.  Add confectioners’ sugar and maple syrup’ beat until smooth.  Pipe frosting onto cupcakes.  Sprinkle with allspice.  Store in the refrigerator.  (Recipe from Taste of Home)

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Fresh Apple Mousse

 

Ingredients:

4 apples (tart is best)

1/2 cup sugar

1/2 cup water

1/2 tsp vanilla extract

1/2 pint whipping cream

1 Tbsp. sugar

1 tsp vanilla extract

1 cup crushed peanut brittle

 

Directions:

Pare and core apples.  Cut into 1/4 inch slices.

Combine sugar, water and 1/2 tsp vanilla in pan.  Bring to a slow boil.  Add apple slices and simmer 5 minutes.  Remove from syrup.  Cool.

Whip cream, add sugar and 1 tsp vanilla.  Fold apple slices into whipped cream carefully.

In a glass serving bowl, place half the apple and cream mixture and sprinkle generously with crushed peanut brittle.  Repeat the layers.

Chill several hours before serving.

Serves 6-8

Recipe from the Colorado Cache Cookbook by The Junior League of Denver, page 358

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Pears in a Blanket

 

Ingredients:

2 Tbsp sugar

1/4 tsp cinnamon

1 egg

1 Tbsp milk

2 pears

Puff pastry

Whipping cream, yogurt or ice cream (optional)

 

Directions:

  1. Heat the oven to 400°. In a small bowl, stir together sugar and cinnamon.  In another bowl, make an egg wash by whisking together 1 egg with 1 Tbsp milk.
  2. Peel, halve, and core 2 pears, leaving the stems intact. Sprinkle each half with the cinnamon sugar on both sides, then place the pears, cored side down, on a parchment-lined baking sheet, spacing them evenly.
  3. Roll out a sheet of puff pastry to remove its score marks. Cut the sheet into 4 rectangles.  Wrap each pear with a piece of pastry and trim away the excess.  Use the scraps to make a leaf shape for each pear.  Attach the pieces with the egg wash.
  4. Bake until the pastry is puffed and golden brown, about 20 minutes. Let the pears cool 10 minutes before flipping them over and serving with a dollop of whipped cream, ice cream or yogurt.

 

Recipe from FamilyFun Magazine, September 2015

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Gingered Melon

Ingredients:

1/2 medium honeydew, cut into 1-inch cubes

1/4 cup orange juice

1-1/2 tsp ground ginger

1/2 to 1 cup whipped ream

1/4 cup fresh or frozen, unsweetened raspberries

 

Directions:

1) in a small bowl, combine melon, orange juice and ginger.  Cover; refrigerate 5-10 minutes

2) Spoon into tall dessert glasses or bowls.  Top with whipped cream and raspberries.

 

Yield: 4 servings

Recipe from The Taste of Home Cookbook

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