Posts filed under 'Desserts'
This is a southern pudding recipe I make that people go nuts over. Thought I””d make the share official!
12 oz box of nilla wafers (I use the minis)
4 extra ripe bananas, sliced
whole milk (per instructions on pudding box; I think it””s 3 c.)
1 large Jell-o vanilla pudding mix
14 oz. sweetened condensed milk
12 oz Cool Whip
Prepare pudding per package instructions. Add condensed milk and fold in cool whip until combined. Gently stir in bananas and wafers so they are evenly distributed. Let sit for at least 6 hours, but overnight is better.
March 18th, 2011
This is a delicious recipe I made up after tasting a pizza at Serious Pie. It’s super simple and will wow all your friends.
1 pizza dough
1 tbsp good olive oil
2 c. shredded Italian truffle cheese (I found it at Trader Joe’s)
1.5 c. thinly sliced mushrooms (use at least two varieties from the following list: chanterelle, shitake, morel porcini, oyster)
sea salt (preferably fumee de sel or fleur de sel)
Roll pizza dough in cornmeal and flatten to fit on a pizza stone, or baking sheet. Drizzle with olive oil and spread to coat the dough. Sprinkle cheese evenly over the top, followed by the mushrooms. Bake at 450 for 8 to 10 minutes, or following the instructions on the dough if purchased. Remove and top with sea salt, to taste.
Serve with a large salad.
March 26th, 2008
2 T. pineapple juice
1 sm can chunk pineapple
2/3 c. mayonnaise
1 T. dijon
3/4 t. curry
1/8 t. salt
4 c. cooked, cool chicken
2 T. thin sliced gr. onion
1/3 c. slivered toasted almonds
1/3 c. raisins
September 12th, 2007
1 3/4 c. flour
1/3 c. powdered sugar
1/4 tsp. salt
3/4 c. unsalted buter, cut into pieces
1 tsp. + 1 tsp. lemon zest
1/3 c. coconut
2 c. sugar
4 eggs, beaten
1/2 c. fresh-squeezed lemon juice
1/2 tsp. baking powder
1. Heat oven to 350. In medium bowl, sift 1 1/2 c. flour, powdered sugar, and salt. Cut in butter with a pastry knife until butter consistency is pea-sized (or slightly combine in a food processor), add 1 tsp. zest, and coconut.
2. Press mixture into a buttered 9 x 13″ pan (a glass one is preferred, so you can tell when it’s browned). Bake about 17 minutes. Let cool.
3. Once crust is half-baked, combine sugar, eggs, lemon juice, baking powder, 1/4 c. flour, and remaining zest in a non-metallic bowl and stir together with a whisk. Pour into cooled crust and bake 25-30 minutes, until top is hardened and crust is golden brown.
September 4th, 2007
* EGGS, 3 separated
* SUGAR, 5 tablespoons
* MASCARPONE CHEESE, 6 ounces
* LADYFINGERS, 1 large package (approximately 36)
* ORANGE LIQUEUR, 1/4 cup
* ESPRESSO COFFEE, 1/2 cup
* GROUND ESPRESSO, 1/4 cup
* BITTER CHOCOLATE, 4 ounces, grated
* UNSWEETENED COCOA POWDER, 1/2 cup, or 2 ounces grated bittersweet chocolate
1. Combine egg yolks and sugar in a medium-sized bowl and beat well.
2. In a separate bowl, beat the egg whites to stiff peaks.
3. In a third, larger bowl, combine the egg yolk mixture with the mascarpone, then fold in the egg whites to produce a creamy mixture.
4. Arrange a tight layer of ladyfingers in a 9-by-12-inch serving dish.
5. Using a spoon, drizzle about half the liqueur and half the espresso over the ladyfingers.
6. Cover the ladyfingers with the mascarpone mixture and the grated chocolate and coffee, and dust it with a little more than half the cocoa.
7. Cover the filling with a second layer of ladyfingers and drizzle with the remaining liqueur and espresso.
8. Place the dish in the refrigerator for at least 2 hours (the Tiramisu can be made 24 hours in advance).
9. Top with the remaining cocoa before serving.
December 5th, 2006
Recipe courtesy Giada De Laurentiis
1/4 cup orange-flavored liqueur (recommended: Grand Marnier)
1/4 cup dried cranberries
1 teaspoon ground cinnamon
1/2 orange, zested
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons butter, melted
1/3 cup sugar
1 teaspoon vanilla extract
2 cups diced peeled apples (about 2 apples)
1/2 cup chopped walnuts, toasted
Ice cream, for serving
Preheat the oven to 350 degrees F.
In a small saucepan, heat the orange liqueur. Turn off the heat and add the cranberries, making sure all the cranberries are submerged in the liquid. Set aside.
In a small bowl, mix together the cinnamon and the orange zest. Stir in the flour, baking powder, and salt. Set aside.
In a large bowl, mix together the eggs, butter, sugar, and vanilla. Add the dry ingredients and stir to combine. Add the apples, walnuts, and drained cranberries. Spoon the mixture into a lightly greased 8 by 8 by 2-inch glass baking dish or 8-inch cake pan. Bake until a wooden skewer inserted in the center of the cake comes out clean, about 30 minutes.
November 17th, 2006