Posts filed under 'Desserts'
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.
Yumm!
March 26th, 2008
So delicious!
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
Directions
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
4 eggs
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
Serves 8
Recipe from Dacia’s great grandmother, Alice Wilber
1 pkg. fresh cranberries
2 apples, peeled, cored
2 oranges, 1/2 peeled
1/2 lemon, 1/2 peeled
2 c. sugar
1/2 c. pecans or walnuts (optional)
Chop all separately in food processor (I do this by hand, works fine). Mix together with sugar. Let stand, refrigerated overnight.
November 17th, 2006
1 c. sugar
2 tbsp. flour
1/2 tsp. salt
1 3/4 c. pineapple juice
3 beaten egg yolks
——————
16 oz. small star pasta (pasta is the size of a pen top)
1 can crushed pineapple
1 pckg. mini marshmallows
large cool whip
2 small cans mandarins
1 can pineapple tidbits
Combine first set of ingredients in saucepan, over medium heat. Stir continuously until thick. Cool. Pour over cooked pasta. Store overnight in refrigerator. Drain juices from canned fruit into bowl, reserve for later. Stir in remaining ingredients, and add in reserved juice as needed.
November 17th, 2006
I made this fruit tart and four tartlettes for some friends last weekend. It was delicious!
Makes 8 servings
Crust:
1/2 cup confectioners’ sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
Filling:
1 (8-ounce) package cream cheese
1/3 cup sugar
1 teaspoon vanilla extract
Topping:
Kiwi slices, blueberries, any other berries on hand
Glaze:
3 oz. frozen limeade concentrate, thawed
2 tsp. cornstarch
1 tbsp. fresh lime juice
3 tbsp. sugar
Crust: Preheat the oven to 350 degrees F. Combine ingredients in large bowl and cut with a pastry knife until crumbly. This may also be done in a food processor. With your fingers, press dough into a 12-inch tart or pie pan. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
Filling: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Top with sliced fruit.
Glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart.
August 13th, 2006
SERVES 10
14 large egg whites
1 1/2 cups light-brown sugar
1 1/2 teaspoons cream of tartar
1 1/4 cups sifted cake flour (not self-rising)
1. Heat oven to 350°. In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites and sugar on medium speed until foamy; add cream of tartar. Increase speed to high; beat egg whites until tripled in volume, stiff, and glossy. Transfer egg white mixture to a large bowl; fold in flour in three additions.
2. Spoon batter into an unbuttered 10-inch angel-food-cake pan with a removable bottom. Run a knife through batter to pop air pockets. Bake until cake is golden in color and springs back when gently pressed, about 45 minutes.
3. Invert pan onto a cooling rack or the neck of a bottle and allow cake to cool, at least 1 hour. To remove cake from pan, run a knife around sides and center tube of pan. Release cake from sides, and run a long knife along the bottom of the cake, freeing it from the tube. Serve with ice cream and hot-fudge sauce.
March 30th, 2006
Serves 12
1 1/2 pound box noodles
8 eggs
2 pounds cottage cheese
2 sticks melted butter
3/4 cups sugar
2 tsp. vanilla
2 cans cherry pie filling
Cook the noodles per the package instructions. Place noodles in greased casserole dish and add eggs, cheese, butter, sugar, and vanilla. Mix thoroughly and bake for 1 hour at 325. Add cherry pie filling and bake 45 minutes longer.
March 25th, 2006
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