Tag Archives: dessert

Rhubarb Tartlets

Recipe,

5 stalks rhubarb (2½ cups sliced)
6 Tbsp. sugar
2½ Tbsp. flour
1/4 tsp. cinnamon

  • Slice rhubarb finely (1/8″), then add dry ingredients and toss to coat
  • Prepare All Butter Pie Crust and divide into 12 pieces
  • Roll out into 12 disks and press into the wells of a muffin pan
  • Fill with 2 Tbsp. of filling
  • Bake at 375°F for 30 minutes, or until crust is golden brown and filling is bubbling

Source: https://cooking.nytimes.com/recipes/9420-straight-up-rhubarb-pie

All-Butter Crust

Recipe,

1¼ cups flour
1 Tbsp. sugar
½ tsp. salt
10 Tbsp. butter, sliced and cubed
4 Tbsp. cold water

  • Mix dry ingredients in food processor until thoroughly mixed (5 seconds)
  • Add butter and process until butter is broken down into small pieces
  • Add water and mix by hand until dough is moist and forms a ball

Source: Cook’s Illustrated (except using all butter instead of a mix of butter and shortening)

Apple Pie

Recipe, ,

2 pie crusts
6-8 Granny Smith apples, pared and thinly sliced
1/2 cup sugar
3 Tbsp. flour
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/8 tsp. salt
1 Tbsp. butter

  • Toss apples with sugar, flour and spices.
  • Add apple mixture to crust-lined pie dish and dot with butter.
  • Top with second pie crust, seal and cut slits to vent.
  • Bake at 425°F for 30 minutes with the crust lined with foil (or covered by a crust protector).
  • Remove foil/protector and bake for 15 minutes until crust is golden brown and filling is bubbling.

Pie Crust

Recipe,

1 cup flour
1/2 tsp. salt
6 1/3 Tbsp. shortening
3 Tbsp. water

  1. Mix flour and salt in large mixing bowl.
  2. Mix in shortening with pastry blender until it’s broken down into pea-sized chunks.
  3. Add water and mix thoroughly.
  4. Roll out between waxed paper into a thin disc

Tiramisu

Recipe,

Mascarpone Cream:

2 egg whites
4 egg yolks
1¼ cups powdered sugar
1¼ cups mascarpone cheese

  • Beat egg whites until fluffy
  • In separate bowl, beat egg yolks and sugar until pale yellow and fluffy.
  • Fold in egg whites and then mascarpone (do not overmix).

Tiramisu:

7 oz. ladyfingers
¾ cup strong coffee, cooled
7 oz. semisweet chocolate, grated
1 Tbsp. cocoa powder

  • In a rectangular serving dish, create layers:
    • ladyfingers brushed with coffee
    • mascarpone cream
    • chocolate shavings
  • Top with cocoa powder and chill 3 hours or overnight.

Source: Silver Spoon p. 1110.

Ladyfingers

Recipe

4 egg whites
2 Tbsp. sugar

  • Beat egg whites until stiff
  • Add sugar and beat until glossy

4 egg yolks
1/2 cup sugar
7/8 cup flour
1/2 tsp. baking powder

  • Beat egg yolks and sugar until pale yellow and thick.
  • Fold in half of egg whites, then stir in flour and baking powder.
  • Fold in remaining egg whites and pipe onto parchment-lined baking sheet.
  • Bake at 400°F for 8 minutes.

Source: http://allrecipes.com/recipe/10434/ladyfingers/

Key Lime Pie

Recipe, , , ,

8 tsp. lime zest (approx. 4 Persian limes)
1 cup lime juice (approx. 6)
8  egg yolks
2 (14 oz.) cans sweetened condensed milk

  • Grate lime zest, then halve limes and juice.
  • Beat lime zest into egg yolks until greenish.
  • Whisk in sweetened condensed milk and juice until smooth.
  • Set aside while making the crust.

11 graham crackers
3 Tbsp. sugar
5 Tbsp. butter

  • Put graham crackers and sugar in food processor and process until broken down into small even crumbs.
  • Melt butter, add to crumbs, and mix until combined.
  • Pour buttered crumbs into 9″ pie dish and press into sides and bottom to form a crust.
  • Bake empty crust at 325° F for 13 minutes.
  • Add filling and bake an additional 15-30 minutes, until pie is set and barely wiggles in the center.
  • Chill to room temperature and then refrigerate for 3 hours.

1 pint heavy whipping cream
¼ cup sugar
¼ tsp. vanilla

  • Combine cream and sugar and beat until thickened.

Muffin pan variant (makes 2 dozen):

  • Add a heaping tablespoon of crust mixture to each well of a wrapper-lined muffin pan.
  • Compact each mini-crust with the bottom of a glass.
  • Pre-bake 5 minutes at 350°F, then cool on a wire rack.
  • Fill with 1/4 cup of filling and bake 15-20 minutes at 350°F, until set.
  • Cool to room temperature, then chill at least two hours.

Source: http://www.themeaningofpie.com/2010/06/key-lime-pie/

Cherry Pie

Recipe, , ,

2 pie crusts
2 lbs. fresh Montmorency cherries with juice (4 cups)
1 cup sugar
1/4 cup corn starch
1/8 tsp. almond extract

  • Heat cherries until simmering
  • Mix sugar and corn starch, breaking up lumps
  • Remove cherries from heat and add dry ingredients, mixing well
  • Return cherries heat and simmer until thickened
  • Remove from heat and mix in almond extract
  • Pour filling into crust-lined pie dish, top with second pie crust and seal
  • Bake at 375°F for 50 minutes, with a cookie sheet underneath to catch any filling that overflows
  • Allow to cool completely before cutting

Source: http://www.foodnetwork.com/recipes/cherry-pie-recipe-1913275

Snickerdoodles

Recipe,

1 ½ cups sugar
1 cup butter, softened
2 eggs
2 ¾ cups flour
1 Tbsp. baking powder
½ tsp. salt
¼ cup sugar
2 tsp. cinnamon

  1. Mix sugar, butter, and eggs in large bowl.
  2. Add flour, baking powder, and salt.
  3. Form dough into 1¼” balls and roll in cinnamon sugar.
  4. Bake at 400F (205C) 8-10 minutes, until set (they will not look quite done).

Praline Truffles

Recipe, ,

Praline:

1 cup hazelnuts (or mixture of nuts)
½ cup sugar
2 Tbsp. water

  • Bake hazelnuts in a single layer 10-15 minutes at 350°F.
  • Wrap in kitchen towel and rest for 1 minute.
  • Rub hazelnuts in towel to remove loose skins (don’t worry about skins that don’t come off) and cool completely.
  • Combine sugar and water in saucepan and cook over medium heat until it is clear amber and the edges start to foam, about 5 minutes.
  • Remove from heat, add hazelnuts, and pour onto parchment-lined baking sheet and allow to cool completely, about 20 minutes.
  • Break up and process in process in food processor until paste.

Filling:

4 oz. hazelnut praline
3 oz. milk chocolate
1 oz. semisweet chocolate

  • Microwave chocolate 30 sec. at a time, stirring between each heating until melted.
  • Combine with hazelnut praline, mix thoroughly, and chill.

Truffles:

2 oz. milk chocolate
2 oz. semisweet chocolate

  • Microwave 2 oz. of milk chocolate and 1 oz. of semisweet chocolate 30 sec. at a time, stirring between each heating, until smooth and shiny.
  • Add remaining chocolate and stir until smooth.
  • Cut filling into even sized pieces, coat with tempered chocolate, and place on parchment-lined baking sheet and chill.
  • Allow to harden for a few minutes and serve at room temperature.