Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts

Tuesday, March 20, 2018

Delicious Homemade Apple Fritters


apple fritters



These "Delicious Homemade Apple Fritters" are rich and a favorite of mine. This recipe incorporates fresh, tart-sweet baking apples cooked in cinnamon and unsalted butter. Then embedded in the rich basic donuts dough, fried, and drizzled with a maple glaze.

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Ingredients


Basic Yeast Donuts

3 tablespoons unsalted butter
3 sweet-tart baking apples, peeled, cored, and cut into 1/2-inch chunks 1/4 cup granulated sugar
1 teaspoon ground cinnamon
Pinch of fine sea salt
Flour, for dusting
Vegetable oil for frying

Directions

In the bowl of a stand mixer fitted with the paddle attachment, stir together 2 cups of the flour, the yeast, sugar, and salt. 
Add the warm milk, vanilla, and egg yolks. 
Mix until smooth. 
Add the remaining flour and the butter and mix until incorporated. 
Continue to mix on medium speed until the dough is soft and smooth (it will be slightly sticky). 
Cover the bowl with plastic wrap or damp towel and set in a draft-free warm place to rise for 1 hour, or refrigerate for up to 12 hours.
Melt the butter in a skillet over medium-high heat.  
Add the apples to the pan and sprinkle with the sugar, cinnamon, and a pinch of salt. 
Cook, stirring, until tender and the liquid becomes a syrupy glaze, about 10 minutes. 
Set aside and let cool completely.  
Roll the dough out to a 1/2-inch thickness. 
Spread the apple mixture onto half of the dough.
Then fold the other half over the apples.
Using a large knife or a bench scraper, cut the dough into 1/2-inch strips. 
Now cut the strips into 1/2-inch pieces in a cross pattern. 
Scoop up the pieces and rearrange, cutting them again in a cross pattern (make sure the apples are well dispersed throughout the dough).
Flour your hands really well and form the dough into a log measuring 12 inches long and about 3 inches wide.
Sprinkle the log with flour and slice it crosswise into 12 pieces. Coat 2 rimmed baking sheets with flour.
Transfer the uncooked apple fritters to the baking sheets, smashing the pieces of dough and apple together. 
Tuck in any apples that stray, and press each fritter into a flat round (make sure you really press the pieces together and flatten before you let them rise, or the fritters will come apart during frying).
Cover with plastic wrap and set in a draft-free warm place to rise for 25-30 minutes.
Fill a large, heavy-bottomed pot with at least 2 inches of oil (the oil should not come more than halfway up the pan). 
Heat over medium-high heat until a deep-frying thermometer registers 350°F.
Using a spatula, carefully and gently lower 1 or 2 fritters into the oil; don’t crowd them.
Fry for 1 to 2 minutes per side, turning a few times, until the fritters are light golden brown and cooked through. 
Remove with a spider, drain on a wire rack over a paper towel, and let cool slightly before glazing. 
Repeat with the remaining fritters.  
While the fritters are warm, dip the rounded side into the maple glaze, letting the excess drain back into bowl.
Place back on the rack to set.

Choose Preferred Topping  

Maple Glaze

2 cups powdered sugar, aka confectioners sugar
2 1/2 teaspoons maple extract
1 1/2 teaspoons pure vanilla extract
Warm water.

Directions


In a large bowl add sugar, maple, and vanilla.
Slowly add warm water and mix well as needed.
Until it is soupy but not so thin that the fritter instantly absorbs it.




Wednesday, October 4, 2017

Aunties Amazing Coconut Creme Pie



I have won high praise from this "Amazing Coconut Creme Pie" from seasoned pie bakers!  It has the deep nutty flavor of toasted coconut in the filling and is not as chewy as most coconut pies.  ~ Amber S.

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Ingredients

1 deep dish  or 2 reg prebaked pie crust (frozen or handmade)
¾ cup flaked coconut
1 15 oz can coconut creme (not coconut milk) Can be found in the section with the
margarita mix
2 egg yolks, beaten
½ cup milk
¼ cup cornstarch
¼ Teaspoon sea salt

Directions

Toast coconut flakes on cookie sheet at 350̊ until golden, but not brown.
Watch carefully, time depends on the oven.
Mix cornstarch with cold milk.
Add beaten egg yolk, and mix well.
In heavy large saucepan, combine all ingredient except toasted coconut flakes.
Simmer over medium heat until thick.  
Stir constantly using a wooden spoon or heat proof rubber spatula.
Pour into baked pie crust(s) and allow to cool before topping if using mock meringue.

Choose Preferred Topping  

Traditional Meringue
Toasted Coconut – spread over meringue, mock meringue, or alone.



Friday, November 7, 2014

Bittersweet Chocolate-Maple Truffles


These mouth watering Bittersweet Chocolate-Maple Truffles will compliment any menu.


Ingredients

Ganache
3/4 cup whipping cream
1 teaspoon maple extract
2 1/2 tablespoons water
2 tablespoons superfine sugar, (see Note)
1 tablespoon Maple Jim Beam
8 ounces bittersweet or semisweet chocolate (45-65% cacao), coarsely chopped

Coating
1/2 cup (approximately) Dutch-process cocoa powder, sifted after measuring
8 ounces bittersweet or semisweet chocolate (50-75% cacao), coarsely chopped

Directions

Ganache:
Line an 8-inch-square pan with foil, letting it overhang two opposing sides slightly.

Lightly coat with cooking spray.

Combine cream, water, sugar and maple liqueur, maple extract  in a 2-cup glass measure or microwave-safe bowl.

Microwave on High until steaming, about 1 minute; watch to avoid boiling over.

Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.

Stir until the sugar dissolves.

Set aside for 10 minutes.

Place 8 ounces chocolate in a medium microwave-safe bowl.

Microwave on High for 1 minute.

Microwave on Medium, stirring every 20 seconds, until mostly melted.

Set aside.

Return the cream mixture to the microwave (or stove) and microwave on High (or heat on medium-low) until steaming again.

Strain the mixture through a fine sieve set over the chocolate, pressing down to force through as much liquid as possible; don't stir the chocolate.

Let stand without stirring for 2 minutes.

Using a clean, dry spoon, slowly stir the cream mixture into the chocolate until smoothly incorporated; at first the ganache will look separated but it will gradually come together after several minutes of stirring.

If any unmelted chocolate remains, return the bowl to the microwave and microwave on Medium for 30 seconds.

Stir until completely smooth.

Pour into the prepared pan.

Rap it several times to even the surface.

Set aside until cooled completely, 3 to 4 hours.

Cover and refrigerate until cold and firm, at least 6 hours and up to 2 days.

If the ganache is not very firm when pressed, place it in the freezer for up to 1 hour.

If rock-hard, remove from the refrigerator and let warm up for several minutes.

To shape truffles:
Line a large baking sheet with foil.

Transfer the ganache to a cutting board.

Peel off the foil.

Using a large sharp knife, cut the slab into quarters.

Wrap each quarter separately in foil and freeze until firm, about 30 minutes.

Working with one quarter at a time, cut into 12 equal pieces (thirds lengthwise and fourths crosswise).

Shape each piece into a rough round, then roll it into a ball between your palms; they don't have to be perfect.

Avoid over-handling the balls and wipe off chocolate buildup on your hands with paper towels. Place the balls on the prepared pan.

Repeat with the remaining quarters.

Cover with plastic wrap and freeze until thoroughly chilled, about 1 hour.

To coat truffles:
Put cocoa in a small deep bowl.

Place 8 ounces chocolate in another small microwave-safe bowl and microwave on High for 1 minute; stir well.

Continue microwaving on Medium, stirring every 20 seconds, until mostly melted.

Stir until the remaining chocolate melts completely.

Line another large baking sheet with foil.

Remove a dozen balls from the freezer.

Working with one ball at a time, quickly submerge it into the chocolate, turning with a fork to coat it completely.

Lift the ball out with the fork, tapping it several times against the side of the bowl to remove excess chocolate. You only want a thin layer of chocolate covering the ball.

Immediately toss the truffle into the cocoa, swirling the bowl until the truffle is evenly coated.

Transfer to the prepared pan.

Repeat with the remaining balls of chocolate until they are all coated, stirring the chocolate occasionally.

If the chocolate cools and hardens, microwave it on Medium for 10-15 seconds, then stir before continuing.

Refrigerate the truffles until well chilled.


Saturday, November 1, 2014

Frozen Chocolate and Coconut Covered Bananas


Kids will love dipping bananas in melted chocolate and rolling them in shredded coconut to make this tasty frozen treat.


Ingredients

4 large ripe bananas, peeled and cut into thirds crosswise
3/4 cup semisweet or bittersweet chocolate chips, melted
1/4 cup shredded coconut

Directions

Line a baking sheet with parchment or wax paper. Insert a popsicle stick into the cut end of each banana half. 

Cover each piece of banana with melted chocolate using a rubber spatula and sprinkle with shredded coconut (Reheat chocolate, as needed, to keep it melted.) 

Place the bananas on the baking sheet and freeze until frozen, about 2 hours.

Tips:


To melt chocolate, microwave on Medium for 1 minute. 

Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. 

Stir until melted.



Key Lime Parfaits


Key Lime Parfaits is layered with graham cracker crust, lemon filling, yellow cake and Key Lime frosting creations.


Ingredients

Graham Cracker Layer:
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
2 tbsp. sugar
pinch of salt

Parfaits

1 box Duncan Hines® Classic Yellow Cake mix
3 large eggs
1/3 cup vegetable oil
1 can Comstock Lemon Pie Filling
1 can of Duncan Hines® frosting creations™ Frosting Starter
1 packet of Duncan Hines® frosting creations™ Key Lime Flavor Mix

Directions

Preheat oven to 350°F. Grease and flour a 9” x 13” pan.

Mix 1 cup of graham cracker crumbs, melted butter, sugar and salt in small bowl. Set aside.

Prepare cake batter as directed on package.

Pour cake batter into prepared pan and bake 25 to 35 minutes or until toothpick inserted into cakes comes out clean.

Let cake cool completely. Turn out of pan.

Using a sharp knife or round cookie cutters, cut out circles from cake sized to fit your serving glasses.

You will need two cake circles per glass.

Pour packet of Duncan Hines® frosting creations™ Key Lime Flavor Mix into can of Duncan Hines® frosting creations™ Frosting Starter. Stir until evenly blended and place into piping or plastic bag. Cut tip off of bag.

Place one cake circle in the bottom of each glass.

Frost cake with the Key Lime frosting you just created using the piping bag.

Top with a layer of graham cracker mixture.

Add a layer of Comstock Lemon pie filling. Top with second cake circle and pipe frosting on the top of that.

Repeat with remaining glasses.



Butterfinger No Bake Peanut Butter Cheesecake


A mouth watering no bake peanut butter cheesecake topped with Butterfinger bars in a baked Pillsbury pie crust. This recipe outstanding!


Ingredients


1 refrigerated Pillsbury pie crust

1 package cream cheese, softened (8 oz.)
1 can sweetened condensed milk (14 oz.)
1/2  cup sour cream
1/2  cup  plain Chobani Greek Yogurt
3/4 cup peanut butter
2 1/2 cups Cool Whip, divided
1 1/2 crushed Butterfinger bars

Directions

Remove the pie crust from the refrigerator and let sit for 15 minutes on the counter.

Gently unroll the pie crust and place in a 9 inch pie plate.

Press firmly into the bottom.

Crimp the edges.

Use a fork to prick the bottom of the crust very well.

Bake at 450* for 8-10 minutes.

Cool completely.
In a mixing bowl, beat the cream cheese.

Add the sweetened condensed milk and sour cream, yogurt  and beat until creamy.


Remove 2 cups of batter and set aside.

Add the peanut butter and beat again.

Spoon into the bottom of the cool pie crust.


Fold 2 cups of Cool Whip into the saved cream cheese mixture.

Spoon on top of the peanut butter layer.

Refrigerate at least 2-3 hours to set.


Cover the top of the pie with the crushed Butterfinger bars.

Decorate the edges of the pie with the remaining Cool Whip.

Keep refrigerated.

Thursday, October 30, 2014

Gramm’s Easy Ambrosia Fruit Salad



You know when summer has arrived and barbecuing is in full swing when "Gramm’s Easy Ambrosia Fruit Salad" is being served. This sweet, creamsicle-colored concoction of pineapple, mini marshmallows, mandarin oranges, coconut, and sour cream was a tropical fruit salad a giant step beyond the hollowed out watermelon filled with fresh berries and melon. It not only looks good, it taste absolutely delicious on a hot day. A spoonful of something cold, sweet, and creamy that takes just minutes to prepare is an easy win.

Recipe Provided By: H. Westefeld 

Ingredients
20 oz. can pineapple in juice
11 oz. can mandarin orange segments
1 1/2 cup seedless grapes (use a mixture of green and red)
1 cup miniature marshmallows
1 cup flaked coconut
1/2 cup chopped walnuts or pecans
3/4 cup sour cream (or vanilla yogurt)
1 Tablespoon sugar
Directions
Drain pineapple. 

Drain oranges. 

Combine pineapple, oranges, grapes, marshmallows, coconut and nuts. 

Mix sour cream and sugar, stir into the fruit mixture. 

Chill and serve.

Wednesday, October 29, 2014

Strawberry Cheesecake Éclair Cake





"Strawberry Cheesecake Éclair Cake"recipe is a no bake dessert  made with pudding, graham crackers, and strawberries making this delicious and easy to make.


Ingredients

2 (8 oz.) container non-dairy frozen whipped topping, defrosted
3 large package (3.5 oz.) Cheesecake pudding ; made according to the directions on the package 
1 cup strawberries; sliced in half
3 Tablespoons sugar
1 tube chocolate icing

Cracker Layers

2 package(16 oz.) graham crackers
1 1/2 cups butter
1 cup sugar

Directions

Strawberries
Place strawberries is a bowl.

Add 3 Tablespoons sugar.

Mix well, cover, and refrigerate overnight.

Crackers
Place 30 crackers in a processor to make fine; add more until you have 6 cups of crackers. It takes about 2 cups per layer.

Pour the crackers in a large bowl.

Add sugar.

Melt butter in microwave and pour it into the bowl.

Blend the ingredients together until evenly mix.

Assemble
In 9 x 13 inch pan place a layer of graham crackers.

In a medium bowl combine the pudding and 1 1/2 containers whipping cream.

Spoon 1/3 of this mixture over the cracker layer and spread out smooth.

Place another layer of crackers (2 cups) over this layer and top with 1/3 pudding mixture.

Place the last layer of crackers over this layer and top with the remaining pudding mixture.

Smooth out.

Top the remainder of the whipping cream.

Cover and refrigerate overnight.

Place strawberries on top of the cake evenly.

Pipe chocolate lines across the top.

Serve.


    Banana Cream Éclair Cake


    This delicious "Banana Cream Éclair Cake" will be the talk of any of your parties.


    Ingredients

    2 (8 oz.) container non-dairy frozen whipped topping, defrosted
    3 large package (3.5 oz.) banana cream pudding; made according to the directions on the package 
    1 large banana

    Cracker Layers

    2 package(16 oz.) graham crackers
    1 1/2 cups butter
    1 cup sugar

    Directions

    Place 30 crackers in a processor to make fine; add more until you have 6 cups of crackers. It takes about 2 cups per layer.

    Pour the crackers in a large bowl.

    Add sugar.

    Melt butter in microwave and pour it into the bowl.

    Blend the ingredients together until evenly mix.

    In 9 x 13 inch pan place a layer of graham crackers.


    In a medium bowl combine the pudding and 1 1/2 containers whipping cream.

    Spoon 1/3 of this mixture over the cracker layer and spread out smooth.

    Place another layer of crackers (2 cups) over this layer and top with 1/3 pudding mixture.

    Place the last layer of crackers over this layer and top with the remaining pudding mixture.

    Smooth out.

    Top the remainder of the whip cream.

    Cover and refrigerate overnight.

    Before serving slice a banana and place the slices evenly on top of the cake.