6 eggs
1 cup granulated sugar
4 cups mascarpone
1 cup tiny chocolate chips
6 cups boiling water
3/4 cup brown sugar
1/2 cup instant espresso powder
3 tablespoons cocoa powder
1/2 cup coffee liqueur
2 (14-ounce) packs Savoiardi cookies (Italian ladyfingers)
3/4 cup finely grated chocolate
Directions :
In a metal stand mixer bowl, combine the eggs and granulated sugar. Beat well to combine. Place the bowl on top of a small pot with 1-inch of boiling water; be sure that the bowl does not touch the water. Beat the eggs until they have tripled in size and the whisk leaves a trail, 5 to 7 minutes.
Once the eggs have tripled in size, remove the bowl from the double boiler and put on the stand mixer equipped with the whisk and beat on a medium speed until the bottom of the bowl feels cool, about 5 minutes. Add the mascarpone and chocolate chips and mix until just combined. Refrigerate 1 hour.
Combine the boiling water, brown sugar, espresso powder, cocoa powder, and coffee liqueur. Stir until everything has dissolved. Let cool.
When the espresso mixture has cooled, dip the cookies in the liquid one at a time and line the bottom of a 9 by 13-inch baking dish. Spread 1/3 of the chilled mascarpone mixture over the cookies. Repeat this process 2 more times finishing with a layer of mascarpone. For more stability, lay the second layer of cookies in the opposite direction of the first layer.
Cover and refrigerate for at least 4 hours and up to overnight; the longer it chills the easier it will be to slice.
Supper Club: If you don't have a stand mixer just use a hand mixer, it will work fine. I have espresso powder and coffee liqueur so you don't have to buy those ingredients if you won't use them again. CUB and Festival both have mascarpone cheese in their specialty cheese cases. You can usually find Ladyfingers in the bakery section of the grocery store, if not then just ask and they can direct you to them. I would suggest making this first thing in the morning before Supper Club.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
New Orleans Beignets
1 envelope active dry yeast 1/4oz.
1 1/2 cups warm water, divided
1/2 cup sugar
1 cup evaporated milk
2 large eggs, beaten
1 teaspoon salt
1/4 cup shortening (I use butter flavor Crisco)
6 1/2 to 7 cups all purpose flour
Canola oil for frying
powdered sugar for dusting
Combine yeast , 1/2 cup warm water, and 1 tsp. sugar in bowl of heavy duty stand mixer; let stand for 5 minutes. Add milk, eggs, salt, and remaining sugar.
Microwave reamining water until hot, stir into shortening until melted. Add to yeast mixture. Beat at low speed gradually adding 4 cups of flour until smooth. Gradually add remaining 2 1/2 to 3 cups of flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; turn dough over in bowl to grease top. Cover with saran wrap and chill for 4 - 24 hours.
After chilled turn dough out onto a floured surface and roll to 1/4 inch thickness. Cut into 2 1/2 inch squares.
Pou oil a depth of 3 inches in a dutch oven; heat to 360 degrees F. Fry dough in batches, 2 to 3 minutes on each side until golden brown. Drain on paper towels or a wire rack and immediately dust with powdered sugar. You can keep these warm in a 200 degrees F. oven for up to 30 minutes.
** these are sooo good! if you like sopapillas you will love these! **
1 1/2 cups warm water, divided
1/2 cup sugar
1 cup evaporated milk
2 large eggs, beaten
1 teaspoon salt
1/4 cup shortening (I use butter flavor Crisco)
6 1/2 to 7 cups all purpose flour
Canola oil for frying
powdered sugar for dusting
Combine yeast , 1/2 cup warm water, and 1 tsp. sugar in bowl of heavy duty stand mixer; let stand for 5 minutes. Add milk, eggs, salt, and remaining sugar.
Microwave reamining water until hot, stir into shortening until melted. Add to yeast mixture. Beat at low speed gradually adding 4 cups of flour until smooth. Gradually add remaining 2 1/2 to 3 cups of flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; turn dough over in bowl to grease top. Cover with saran wrap and chill for 4 - 24 hours.
After chilled turn dough out onto a floured surface and roll to 1/4 inch thickness. Cut into 2 1/2 inch squares.
Pou oil a depth of 3 inches in a dutch oven; heat to 360 degrees F. Fry dough in batches, 2 to 3 minutes on each side until golden brown. Drain on paper towels or a wire rack and immediately dust with powdered sugar. You can keep these warm in a 200 degrees F. oven for up to 30 minutes.
** these are sooo good! if you like sopapillas you will love these! **
Tempura Bananas with Coconut-Green Tea Sauce
2 large bananas, ripe
1 cup ice water
1 1/4 cups tempura batter mix (recommended: Shir-Akika)
1 tablespoon pumpkin pie spice
1 pinch cayenne pepper
Vegetable oil, for frying
Powdered sugar, for dusting
For the Coconut-Green Tea Sauce:
1 cup heavy cream
4 green tea bags
1 scoop coconut sorbet
Fresh raspberries, for garnish
Fresh mint sprigs, for garnish
For the bananas:
Slice bananas diagonally, 1/4-inch thick; set aside.
Put ice water in a medium bowl. Stir in tempura batter mix, pumpkin pie spice, and cayenne pepper. Do not over stir. (Batter will be thin and lumpy.)
Heat 2 inches of oil in medium saucepan to 350 degrees F. Working in batches, dip sliced bananas in batter then slide into hot oil. Fry for 2 to 3 minutes or until golden brown. Remove from oil and dust with powdered sugar.
For the Coconut-Green Tea Sauce:
In a small saucepan, over medium heat, bring cream to barely a simmer. Reduce heat to low and add tea bags. Steep for 8 minutes. Remove bags and stir in coconut sorbet until melted.
Serve hot Fried Bananas in a small pool of Coconut-Green Tea Sauce. Garnish with fresh berries and mint.
1 cup ice water
1 1/4 cups tempura batter mix (recommended: Shir-Akika)
1 tablespoon pumpkin pie spice
1 pinch cayenne pepper
Vegetable oil, for frying
Powdered sugar, for dusting
For the Coconut-Green Tea Sauce:
1 cup heavy cream
4 green tea bags
1 scoop coconut sorbet
Fresh raspberries, for garnish
Fresh mint sprigs, for garnish
For the bananas:
Slice bananas diagonally, 1/4-inch thick; set aside.
Put ice water in a medium bowl. Stir in tempura batter mix, pumpkin pie spice, and cayenne pepper. Do not over stir. (Batter will be thin and lumpy.)
Heat 2 inches of oil in medium saucepan to 350 degrees F. Working in batches, dip sliced bananas in batter then slide into hot oil. Fry for 2 to 3 minutes or until golden brown. Remove from oil and dust with powdered sugar.
For the Coconut-Green Tea Sauce:
In a small saucepan, over medium heat, bring cream to barely a simmer. Reduce heat to low and add tea bags. Steep for 8 minutes. Remove bags and stir in coconut sorbet until melted.
Serve hot Fried Bananas in a small pool of Coconut-Green Tea Sauce. Garnish with fresh berries and mint.
Cranberry-Apple Crisp
My dear friend Leslie Herman made this at the very first Pampered Chef show I hosted in the fall of 1998. I have made it at least twice a year since...and boy has my collection of cookware grown since then! This takes me back to Iowa!
Filling:
6-7 medium Granny Smith apples, peeled, cored and sliced
1 can (16 oz.) whole berry cranberry sauce
3/4 cup sugar
2 Tablespoons all-purpose flour
Topping:
1/4 cup nuts, chopped
1 cup rolled oats (instant is fine)
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup butter, melted
Vanilla ice cream or whipped cream (optional)
Preheat oven to 375 degrees F. Place sliced apples in a 9X13 pan. Combine cranberry sauce, sugar, and flour, mix well. Pour cranberry mixture over apples and toss to coat evenly. For topping, combine all topping ingredients and mix well. Sprinkle over apples. Bake 35-40 minutes or until apples are tender. Serve warm with ice cream or whipped cream.
Filling:
6-7 medium Granny Smith apples, peeled, cored and sliced
1 can (16 oz.) whole berry cranberry sauce
3/4 cup sugar
2 Tablespoons all-purpose flour
Topping:
1/4 cup nuts, chopped
1 cup rolled oats (instant is fine)
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup butter, melted
Vanilla ice cream or whipped cream (optional)
Preheat oven to 375 degrees F. Place sliced apples in a 9X13 pan. Combine cranberry sauce, sugar, and flour, mix well. Pour cranberry mixture over apples and toss to coat evenly. For topping, combine all topping ingredients and mix well. Sprinkle over apples. Bake 35-40 minutes or until apples are tender. Serve warm with ice cream or whipped cream.
Chocolate Fondue
1 package semi-sweet chocolate morsels (I use Gheradelli)
1 can sweetened condensed milk
1/2 cup heavy whipping cream
1 teaspoon vanilla
combine all ingredients in fondue pot and heat on lowest setting stirring until smooth. Continue to stir occasionally while serving to make sure its not scorching. If you do not have an electric fondue pot you can bake this in the oven for 10 minutes at 350 degrees F.
Serve with strawberries, pretzels, marshmallows, Ritz bitz with peanut butter, pound cake cubes, bananas, pineapple, or anything else that tastes good with chocolate!
*Variation - replace the semi-sweet chocolate morsels with white chocolate*
1 can sweetened condensed milk
1/2 cup heavy whipping cream
1 teaspoon vanilla
combine all ingredients in fondue pot and heat on lowest setting stirring until smooth. Continue to stir occasionally while serving to make sure its not scorching. If you do not have an electric fondue pot you can bake this in the oven for 10 minutes at 350 degrees F.
Serve with strawberries, pretzels, marshmallows, Ritz bitz with peanut butter, pound cake cubes, bananas, pineapple, or anything else that tastes good with chocolate!
*Variation - replace the semi-sweet chocolate morsels with white chocolate*
Orange Whip Salad
My kids (including Curt) devour this when I make it and none of them will eat cottage cheese! I like to put it in margarita glasses with an extra dollop of whip cream on the top.....the kids think that is really special. This takes about 5 minutes to put together so it’s a great recipe to make before you leave for work or before you go to bed...and you’ve got a great dessert ready when you are!
1 (24oz) carton small curd cottage cheese
1 (8 oz) tub of Cool Whip
1 (14 0z) can Mandarin oranges (drained)
1 (16 oz) can crushed pineapple, drained
1 (6 oz) package Orange Jell-0
Mix 1/2 of the Jell-o with the cottage cheese, Add oranges and pineapple, fold in Cool whip and the rest of the jell-o. Refrigerate for several hours or overnight before serving.
**I use low fat cottage cheese and light cool whip, I also use sugar free Jell-O.**"
1 (24oz) carton small curd cottage cheese
1 (8 oz) tub of Cool Whip
1 (14 0z) can Mandarin oranges (drained)
1 (16 oz) can crushed pineapple, drained
1 (6 oz) package Orange Jell-0
Mix 1/2 of the Jell-o with the cottage cheese, Add oranges and pineapple, fold in Cool whip and the rest of the jell-o. Refrigerate for several hours or overnight before serving.
**I use low fat cottage cheese and light cool whip, I also use sugar free Jell-O.**"
Pumpkin Crunch Cake
1 (29 oz.) can pumpkin
1 can sweetened condensed milk
1 cup granulated sugar
2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves
3 eggs
1 package yellow cake mix
1 cup chopped pecans
1 cup butter or margarine, melted
Preheat oven to 350 degrees. Grease 13X9 pan and set aside. Mix together first 7 ingredients. Pour into prepared pan. Sprinkle dry cake mix over the top of pumpkin mixture (will be lumpy). Sprinkle nuts evenly over cake mix. Pour melted butter evenly over cake mix and nuts. Bake for 1 hour. Let stand 20 minutes. Serve warm with whipped cream or vanilla ice cream.
This recipe is from my Sister Jeanette and its wonderful!
1 can sweetened condensed milk
1 cup granulated sugar
2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves
3 eggs
1 package yellow cake mix
1 cup chopped pecans
1 cup butter or margarine, melted
Preheat oven to 350 degrees. Grease 13X9 pan and set aside. Mix together first 7 ingredients. Pour into prepared pan. Sprinkle dry cake mix over the top of pumpkin mixture (will be lumpy). Sprinkle nuts evenly over cake mix. Pour melted butter evenly over cake mix and nuts. Bake for 1 hour. Let stand 20 minutes. Serve warm with whipped cream or vanilla ice cream.
This recipe is from my Sister Jeanette and its wonderful!
Chocolate Chimichangas with Raspberry Sauce
Chimichangas
6 Milk chocolate candy bars (I use Ghiradelli)
6 (10 inch) flour tortillas
Vegetable Oil
Raspberry sauce
Vanilla ice cream (Haggen Daz vanilla bean is wonderful with this)
Place 1 candy bar just below center of 1 tortilla. Fold bottom of tortilla up and over candy bar just until partially covered. Fold left and right sides over; roll up and place seam side down on a baking sheet. Repeat with remaining candy bars and tortillas. Freeze for 20 minutes.
Pour oil to depth of 1 inch into a large skillet; heat to 375. Place 2 toritllas, seam side down, in hot oil, gently pressing with tongs a few seconds to seal. Fry remaining tortillas 2 to 3 minutes on each side or until golden brown. Drain on paper towels. Serve with Raspberry Sauce and Vanilla ice cream!
Raspberry Sauce
1 (10oz.) pkg. frozen raspberries, thawed
1/2 cup sugar
3 Tablespoons lemon juice
1 Tablespoon. orange liqeuer (optional)
1 teaspoon cornstarch
Combine first 3 ingredients and orange liqueur, if added, in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered 5 mintues or just until raspberry mixture starts to thicken. Remove from heat and let cool completely. Press raspberry mixture through a wire-mesh strainer into a small saucepan. Discard pulp and seeds. Whisk in 1 tsp. cornstarch. Bring to a boil and cook 1 to 2 minutes until thickened. Serve hot with chimichangas!
** I roll my chimichangas and while they are freezing I make the sauce and let it cool. When I am done straining the sauce, I heat the oil and boil the sauce, then you can fry the tortillas and everything is ready at the same time**
6 Milk chocolate candy bars (I use Ghiradelli)
6 (10 inch) flour tortillas
Vegetable Oil
Raspberry sauce
Vanilla ice cream (Haggen Daz vanilla bean is wonderful with this)
Place 1 candy bar just below center of 1 tortilla. Fold bottom of tortilla up and over candy bar just until partially covered. Fold left and right sides over; roll up and place seam side down on a baking sheet. Repeat with remaining candy bars and tortillas. Freeze for 20 minutes.
Pour oil to depth of 1 inch into a large skillet; heat to 375. Place 2 toritllas, seam side down, in hot oil, gently pressing with tongs a few seconds to seal. Fry remaining tortillas 2 to 3 minutes on each side or until golden brown. Drain on paper towels. Serve with Raspberry Sauce and Vanilla ice cream!
Raspberry Sauce
1 (10oz.) pkg. frozen raspberries, thawed
1/2 cup sugar
3 Tablespoons lemon juice
1 Tablespoon. orange liqeuer (optional)
1 teaspoon cornstarch
Combine first 3 ingredients and orange liqueur, if added, in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered 5 mintues or just until raspberry mixture starts to thicken. Remove from heat and let cool completely. Press raspberry mixture through a wire-mesh strainer into a small saucepan. Discard pulp and seeds. Whisk in 1 tsp. cornstarch. Bring to a boil and cook 1 to 2 minutes until thickened. Serve hot with chimichangas!
** I roll my chimichangas and while they are freezing I make the sauce and let it cool. When I am done straining the sauce, I heat the oil and boil the sauce, then you can fry the tortillas and everything is ready at the same time**
Amazing Apple Crisp
Filling:
10 cups of Granny Smith apples peeled, cored, and sliced
1 cup white sugar
1 Tablespoon all-purpose flour
1 teaspoon cinnamon
1/4 cup room temperature water
Topping:
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed light brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted
Preheat oven to 350 degrees. Place sliced apples in a large bowl. Add the white sugar, 1 Tablespoon flour, and cinnamon to the fruit.
Pour mixture into a 9 x 13 pan, then pour water evenly over apple mixture.
In a separate bowl, combine the oats, flour, brown sugar, baking powder, baking soda, and melted butter. Stir until blended and crumbly. Crumble evenly over the apple mixture. Bake uncovered for 45 minutes or until the top is browned and sides are bubbly.
10 cups of Granny Smith apples peeled, cored, and sliced
1 cup white sugar
1 Tablespoon all-purpose flour
1 teaspoon cinnamon
1/4 cup room temperature water
Topping:
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed light brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted
Preheat oven to 350 degrees. Place sliced apples in a large bowl. Add the white sugar, 1 Tablespoon flour, and cinnamon to the fruit.
Pour mixture into a 9 x 13 pan, then pour water evenly over apple mixture.
In a separate bowl, combine the oats, flour, brown sugar, baking powder, baking soda, and melted butter. Stir until blended and crumbly. Crumble evenly over the apple mixture. Bake uncovered for 45 minutes or until the top is browned and sides are bubbly.
Subscribe to:
Posts (Atom)
