Desserts
Everyone loves a good dessert. Here are a few of our favorites.
Click on the recipe name and you'll be taken to that recipe below:
My favorite Apple Pie - started with my Mom's pie recipe and added a topping I found on the net.
Bread Pudding with Rum Sauce - combined from several recipes I found on the net.
Coconut Pound Cake - old family recipe.
Apple Strudel - found this on the net.
Chocolate Ice Cream - I don't remember where I got this one.
Strawberry Ice Cream - I don't remember where I got this one.
Apple
Pie
Ingredients:
The Insides:
5 Granny Smith Apples
2/3 cup Sugar
1/8 tsp Salt
1/4 cup Flour
2 tsp Cinnamon
1/2 cup butter
1 tsp lemon rind
The Topping:
1/2 cup Flour
1/2 cup Brown Sugar
3 tbsp Butter
1 tbsp Cinnamon
1 9" deep dish pie
crust
Instructions:
The Insides:
Peel, core and cut up apples and put in a large bowl. Add sugar, salt, cinnamon
and lemon rind and stir to combine. Melt the butter and add to the mixture. Add
flour, little by little, until everything is coated. You many not need to add
all of the flour. Pour that mess into pie crust. It's okay to heap it up a bit (just put a
pan under the pie pan when you cook it). The apples will cook down some.
Melt butter and combine all ingredients of the topping. Put topping on pie by
dropping pieces on top with your fingers until the pie is mostly covered.
Bake the whole thing at 375 for 45-55 minutes.
This recipe came both from an attempt to come up with something I could do with the left over bread when I make bread bowls and a craving for rum cake. I searched around and found a couple of internet recipes that seemed to go together.
Bread pudding
1 cup Sugar
8 tbsp (1 stick) butter, softened
5 Eggs, beaten
1 pint (2 cups) heavy cream
Dash of cinnamon
1 tbsp Vanilla extract
1/4 cup Raisins
1 loaf fresh bread
Rum Sauce
1 cup Sugar
1 tsp Ground cinnamon
1 tbsp Unsalted butter
1/2 tsp Cornstarch
8 oz can crushed pineapples with juice
1/4 cup water
2 full shots Light or dark rum
Preheat oven to 350 degrees.
Bread pudding instructions:
In a large bowl cream together the sugar and butter. Add eggs, cream, cinnamon, vanilla, and raisins, mixing well.
Cook and remove the center of one loaf of bread. Break bread into pieces and arrange in the bottom of a 9 inch square deep baking pan. Pour the mixture over the bread. Let stand for 5-10 minutes to soak up some of the liquid. Turn bread over and let stand for 10 minutes longer. Then push bread down so that most of it is covered by the egg mixture.
Set pan in a larger pan filled with water to 1/2 inch from top. Cover with aluminum foil. Bake for 45 to 50 minutes. Uncover for the last 10 minutes to brown the top. When done, it should still be soft, not firm.
Rum Sauce instructions:
In a medium-size
saucepan combine sugar, water, cinnamon, and butter and bring to a boil. Stir in
cornstarch blended with remaining 1/4 cup water and simmer. Stir until sauce is
clear. Add pineapples and juice and bring close to a boil. Remove from heat and
add rum. Sauce will be thin.
To serve: Spoon the pudding into a bowl and pour sauce over the top.
Coconut Pound Cake
1 2/3 cup Olio (or 3 sticks 2oz margarine)
3 cups Sugar
5 Eggs
3 cups Flour
1 teaspoon Baking powder
1 cup Milk
2 teaspoon Coconut flavoring
1 cup Angel flake coconut
Cream shortening with sugar, then add eggs one at a time. Sift flour with the
baking powder. Add flour alternately with milk to first mixture. Always add
flour first and last. Beat well, add coconut flavoring, then fold in coconut.
She always uses Crisco to grease the pan then sprinkles flour over it. Bake in a
large tube pant at 325 degrees for 1 to 1 1/2 hours. Test before you take it
out. Rondi's oven requires 1 hour, 10 minutes.
Apple Strudel
6 cup tart apples, sliced
1 tablespoon grated lemon rind
2 teaspoon cinnamon
8 oz phyllo leaves (1/2 box) thawed
1 cup bread crumbs, finely crushed
3/4 cup raisins
3/4 cup sugar
3/4 cup almonds, ground
1 3/4 cup butter (no margarine), melted
Mix apples, raisins, lemon rind, sugar, cinnamon and almonds. Set aside. Place 1
phyllo leaf on a kitchen towel and brush with melted butter. Place second leaf
on top and brush with butter again. Repeat until 5 leaves have been used, using
about 1/2 cup of butter. Repeat process for second strudel. Cook and stir bread
crumbs with 1/4 cup of butter until lightly browned. Separate out 1/4 cup of
crumbs to sprinkle on top of the strudels later. Split the remaining 3/4 cups of
crumbs and sprinkle on the layered phyllo leaves for each strudel. Mound 1/2 of
the filling in a 3-inch strip along the narrow end of each phyllo, leaving a 2
inch border. Lift towel, using it to roll leaves over apples, jelly roll
fashion. Brush top of each strudel with butter and sprinkle with remaining bread
crumbs. Bake the strudels at 400 degrees for 20 to 25 minutes, until browned.
Chocolate Ice Cream
2 pint heavy cream, chilled
1/3 cu unsweetened cocoa powder
3/4 cu chocolate syrup
2 14 oz cans sweetened condensed milk
1/2 teaspoon ground cinnamon
Add each ingredient, one at a time, blending as you add. Follow directions for
you ice cream maker.
This ice cream is excellent when you add nuts or chocolate chips to the mix.
Strawberry Ice
Cream
2 eggs
1 1/4 cup sugar
2 cup half-and-half
1/2 teaspoon vanilla extract
1 cup heavy cream
3 cup strawberries
I actually use this base, minus the berries for pretty much any ice cream. The
recipe below uses the strawberries, but I've made very good peach and blackberry
ice cream using pretty much the same process. You can also saute pecans in
butter and make some good butter pecan.
All ice cream recipes benefit from a chill in the refrigerator for at least an hour before processing, so I always try to mix this ahead. Follow directions below, pour into a plastic bowl, seal and chill and you will be rewarded for your efforts.
Wash, stem and puree 3 cups of berries. In a large bowl, beat 2 eggs until thick and lemon-colored. Beat in 1 1/4 cups sugar, 2 cups half-and-half, 1/4 teaspoon vanilla extract, and 1 cup heavy cream. Stir in the strawberries, then proceed according to the directions included with your ice cream maker.