Desserts
About
Sugar
Cakes:
Cheesecakes, Sponge Cake, Black Forest Gateau,
Crisps
Custards
Mousse
Puddings
Toppings
Dessert Sauces, Glazes,
Creams, Icings and Frostings
Creams
Chantilly
Cream
Whip
3 1/2 cups chilled heavy cream, 1/3 pint very cold milk, 2/3 cup confectioners
sugar and 2 tsp vanilla
Glazes
Apple
Caramel Glaze
1/2
cup sugar
1/2
tsp baking soda
1/4
cup unsalted butter
1/4
cup buttermilk (or heavycream)
1/4
cup dark corn syrup
1/4
cup Apple Cider (or 1/2 apple grated)
1
tsp Vanilla Extract
Procedure
In
medium saucepan, mix ingredients. Heat to boiling over med-high heat. Boil
15 minutes stirring occasionally (Glaze should be very thick and dark brown)
Cool 4-5 minutes: pour over top of cake/dessert and soread gently.
Coffee Caramel Glaze
Same as Apple Caramel Glaze.
Substitute Apple Cider with Strong Coffee, or... 1 tbs instant coffee dilluted
in 1/4 cup hot water.
(can also be several other
types of glazes by replacing the apple cider with the desired ingredient)
Walnut Caramel Glaze
1 cup firmly packed brown
sugar
1/4 dark corn syrup
1/2 cup whipping cream (heavy
cream)
2 tbs butter or margarine
dash salt
1/2 tsp vannilla extract
1/2 cup chopped walnuts
Procedure
In medium saucepan, combine
brown sugar, corn syrup, whipping cream, 2 tbs butter and dash of salt.
Bring to a boil over medium heat, stirring constantly. Reduce heat to low;
simmer 5 minutes (stirring constantly). Remove from heat and stir in 1/2
tsp vanilla and walnuts.
Icings and Frostings
Buttercream
frosting
Return
to the Culinary Directory by clicking here |
DESSERTS
Home: Culinary:
Desserts
Amaretto Cream (Serves 4)
1 envelope unflavored gelatin
1/4 cup cold water
3 eggs
1/3 cup sugar
1/4 cup amaretto liquer
1 cup whipping cream
For Garnish
1/4 cup sliced almonds
1/4 cup sliced strawberries
Procedure
sprinkle gelatin over water and
let soften (approx 5 minutes)
heat over medium until mixture
begins to simmer
in a mixer beat eggs on high speed
until slightly thick, slowly beat in sugar, liquer, and gelatin.
Seperately: whip cream till it
mounds softly, add egg mixture and fold in to blend.
Pour into mold or serving glasses
and chill.
Apple Crisp: granny smith apples,
brown sugar, flour, butter, cinnamon, cloves, nutmeg
Bananas Foster
2 tbs unsalted butter
2 tbs brown sugar
pinch of cinnamon / Pinch of nutmeg
2 small firm bananas cut in half
lengthwise
1/4 cup Drambuic Liquer
1/4 cup dark rum
2 scoops vanilla Ice Cream
Procedure:
1) Saute butte, sugar, cinnamon,
nutmeg mix
2) Add bananas and saute for approx
1 minute each side
3) Pour in Drambuic liquer and
Rum (fire pan)
4) Place banana slices on a plate
with Ice Cream between them
5) Pour sauce over the top
Bread Pudding
1 gallon milk
14 eggs
1 tsp nutmeg
1 tsp cinnamon
8 oz sugar
1 oz vanilla extract
raisins
bread
Chocolate Molton
Part 1
3 lbs chocolate
2 lbs butter
3 cups cream
(melt chocolate in a double boiler,
melt butter and bring cream to room temp, then combine)
Add 3 cups flour
Part 2
3 cups sugar
24 eggs
24 yolks
(whip together and combine with part
1)
Chill
To cook: Place into small cupcake
sized pans and bake for 11 minutes in a preheated oven to 350 degrees.
Chocolate Mouse
5 oz chocolate (semi sweet)
6 tbs unsalted butter (soft)
5 egg yolks
1/4 cup vanilla sugar
1/4 cup dry sherry
11/2 cups heavy cream (whipped)
1) Place chocolate in double boiler
to melt, beat in butter till
smooth, set aside to cool
2) Beat yolks, sugar, sherry in metal
bowl over simmering water until double in volume, allow to cool
3) fold in the whipped cream
Custard
10 eggs, 8 yolks
1 cup sugar
1 quart half half
1 quart heavy cream
Procedure
place in pan and bake at 350 degrees for 50
minutes
Peanut Butter Balls
Step 1
Whisk
1 lb Powdered sugar (confectioners sugar)
1 stick soft butter
12 oz jar peanut butter
3 cups rice crispies (cereal), *a little at a time
**Can add 1/2 cup water to make the mixure easier
to roll into balls.
Freeze mixture overnight
Step 2
In a double boiler, melt 8 oz Hersheys
chocolate bars, 1 lb chocolate chips, 1/2 block of parafin wax. using a
toothpick, dip balls into melted chocolate, return to fridge or freezer..
they are ready to serve :)
Rum Crisps (caramel rum baskets, usually
used to hold scoops of ice cream)
16 oz butter
1/3 cup brown sugar
2 cup karo syrup
2 tsp ginger
3 cups flour
3 tbs dark rum
Procedure
Preheat oven to 350 degrees, spoon out small balls
onto a well greased cooking sheet (placed very far apart as they will spread).
Once melted flat bake an additional 4 minutes. Remove sheet pan from oven
and remove from sheet pan with a large metal spatula. Place in small dish
to form a bowl shape, let cool off to harden and remove.
Meringues
8 egg whites
4 cups confectioners sugar
Procedure
Put eggwhites and confectioners
sugar into a metal bowl which is resting upon simmering water (over low
heat). Rapidly whisk the mixture until it is as stiff peaks. Flavour with
coffee, essence, vanilla, sugar, or a little rum. Use a piping bag to pipe
the meringue onto your favorite confections and desserts. |
