Category Archives: dessert

Bread Pudding


Title:

Bread Pudding

From: Simply Recipes

Ingredients

Bourbon Sauce:

  • 1/2 cup (1 stick) butter, melted
  • 1 cup sugar
  • 1 egg
  • 1 cup Kentucky bourbon whiskey

Bread Pudding:

  • 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
  • 1 qt milk
  • 3 eggs, lightly beaten
  • 2 cups sugar
  • 2 Tbsp vanilla
  • 1 cup raisins (soaked overnight in 1/4 cup bourbon)
  • 1/4 teaspoon allspice
  • 1/4 to 1/2 teaspoon cinnamon
  • 3 Tbsp unsalted butter, melted

Method

Bourbon Sauce:

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in bourbon to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth.

Bread Pudding:

1 Preheat oven to 350°F.

2 Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

3 Pour butter into the bottom of a 9×13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.


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Filed under bread, dessert, pudding, sweet

Kugel

Title: Kugel

From: Andrew Scrivani, NYTimes

Ingredients
  • 1 pound wide egg noodles
  • 5 eggs
  • 1.5 cups sugar
  • Juice of 1 orange
  • Juice of 1/2 lemon
  • 2 apples, grated
  • 1/2 cup oil
  • 1/2 cup golden raisins
  • 1 teaspoon cinnamon
  • 4 tablespoon peach schnapps
Method
  • Preheat over to 350 degrees and preheat a Pyrex bowl.
  • Cook the noodles in a pot of boiling water with a pinch of salt until al dente (not mushy).
  • Drain noodles and mix it in the heated bowl with the eggs, sugar, orange, lemon, apples, oil, raisins, cinnamon and schnapps. Sprinkle a pinch of cinnamon on top. Bake for one hour. Remove when golden brown and crispy on top.

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Filed under dessert, Jewish, pasta

Bourbon Pumpkin Cheesecake

Title: Bourbon Pumpkin Cheesecake

From: Epicurious

Ingredients:

For crust

  • 3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
  • 1/2 cup pecans (1 3/4 ounces), finely chopped
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 stick (1/4 cup) unsalted butter, melted and cooled

For filling

  • 1 1/2 cups canned solid-pack pumpkin
  • 3 large eggs
  • 1/2 cup packed light brown sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla
  • 1 tablespoon bourbon liqueur or bourbon (optional)
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3 (8-ounce) packages cream cheese, at room temperature

For topping

  • 2 cups sour cream (20 ounces)
  • 2 tablespoons granulated sugar
  • 1 tablespoon bourbon liqueur or bourbon (optional)

Preparation

Make crust:
Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.

Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.

Make filling and bake cheesecake:
Put oven rack in middle position and Preheat oven to 350°F.

Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.

Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.

Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

Make topping:
Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.

Cool cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.

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Filed under alcohol, bourbon, cheesecake, dessert, pumpkin

Caramel Cake

Title: Caramel Cake

From: Paula Deen

Ingredients:

For the cake:

* 1 cup (2 sticks) butter, at room temperature
* 2 cups granulated sugar
* 4 eggs
* 3 cups sifted self-rising flour
* 1 cup milk
* 1 teaspoon pure vanilla extract

For the filling:

* 1 cup (2 sticks) butter
* 2 cups packed light brown sugar
* 1/4 cup milk
* 1 teaspoon pure vanilla extract

For the frosting:

* 1/2 cup (1 stick) butter
* 1 cup packed dark brown sugar
* 1/3 cup heavy cream, or more if needed
* 1 (16-ounce) box confectioners’ sugar
* 1 teaspoon pure vanilla extract
* 1 cup chopped nuts, optional

Directions

For the cake:

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.

For the filling:

While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.

Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

*Cook’s Note: As I stack layers together, I stick them with toothpicks to prevent cake from shifting.

For the frosting:

Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners’ sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Just be sure to add cream is small amounts because you can always “add to”, but you can’t take away. Frost cake and sprinkle top with chopped nuts, if desired.


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Filed under cake, caramel, dessert, paula deen, sweet

Marzipan

Title: Marzipan

From: Smitten Kitchen

Ingredients:

8 ounces blanched almonds
1 3/4 cups confectioners’ sugar
1 tablespoon almond extract
4 tablespoons corn syrup

Grind the almonds in a food processor for about two minutes: it will first become crumbly, and the crumbs will get successively smaller until it is more of a fine powder. Keep it going through this stage, and when it nearly forms clumps, that’s when you’ve got it right.

Add the confectioners’ sugar and almond extract, then the corn syrup, processing until well-combined.

Turn the mixture out onto a work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners’ sugar. If it seems too dry, add more corn syrup. At this point, the dough can be tightly wrapped in foil and refrigerated until needed.


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Filed under candy, dessert, smitten kitchen, sweet

Dump Cake

Title: Dump Cake

From: Mom

Ingredients:

1 20 oz. can crushed pineapple, undrained
1 21 oz. can prepared more fruit cherry pie filling
1 box yellow cake mix
2 sticks of butter or margarine, each cut into 12 slices
1/4 cup chopped nuts (your choice – optional)

Preheat oven to 350 degrees F (325 for glass baking dish). Have a 9 by 13-inch baking pan ready. Dump undrained pineapple baking dish or pan and spread it out evenly. Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple. Sprinkle the cake mix evenly over the cherry and pineapple layers. Cut butter into slices with a butter knife and place slices evenly over cake mix. Sprinkle nuts on top if you’re using them. Bake for one hour. Use heavy oven mitts to remove the dump cake from oven or let your older helper do it. To serve, scoop cake out with a large spoon like a cobbler, and dump it on a nice plate. A scoop of vanilla ice cream is delicious with dump cake. Serve warm or cold. Serves 10-12.


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Filed under baked, cake, dessert, fruit, sweet

Grasshopper Pie

Title: Grasshopper Pie

From: Simply Recipes

Ingredients:

20 oreo cookies (40 halves), fillings discarded, cookies crushed
5 Tbsp butter, melted
3/4 cup hot milk
24 large marshmallows
1/4 cup creme de menthe liqueur
2 tablespoons white creme de cacao
1 cup whipping cream, whipped
Optional A drop or two of green food dye.

1 Preheat oven to 425°F. In a bowl, mix crushed oreo cookie halves and butter. Pat into bottom and sides of 10 inch pie dish. Bake in oven for 5 to 10 minutes; remove from oven and cool completely. Once cooled, place in freezer to chill.

2 In saucepan, melt marshmallows in milk over medium heat. Remove from heat and cool. Add creme de menthe and creme de cacao, and mix well. Add a drop or two of green food dye if desired. Fold in whipped cream. Pour into chilled pie shell. Freeze for 3 or 4 hours. Serves 8. Serve with a dollop of whipped cream.


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Filed under baked, dessert, simplyrecipes, sweet