Dessert Recipes

Banana Nut Quick Bread

Ingredients

1 3/4 c. sifted flour
2 1/4 tsp double acting baking powder
1/3 c. shortening
2/3 c. sugar
3/4 tsp lemon zest
2 eggs beaten
1 c. pureed banana pulp
1/2 c. nuts
1/4 c apricots or other dried fruits

Resift the flour and baking powder. Cream shortening and sugar, add zest. Beat in Banana and eggs. Fold in flour in 3 phases. Fold in nuts and fruits. Bake at 350 in a greased baking pan for about 1 hour or until a toothpick inserted in the center comes out clean.

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Bread Pudding

Ingredients

3-2# loaves french bread (stale)
4 eggs
1 1/4 c. sugar
1/2 tsp vanilla
1 1/4 tsp nutmeg
1 1/4 tsp cinnamon
1/4 c. butter melted
3 c. milk
1/2 c. nutmeats (optional)
1/2 c. raisins (semi-optional)

Beat eggs, add sugar and spices and beat again. Add milk and beat again. Stir in raisins an nutmeats or any other canned or dried fruit except pineapple(eggs must be increased if pineapple is added.) Cube bread, pour beaten mixture over bread in baking pan. Let rest 15 minutes. Bake in a preheated 350 degree oven until the center firms.

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Rum Sauce

Ingredients
2 egg yolks
1 c. confectioner's sugar
6 tbsp rum
1 c. whipping cream
1 tsp vanilla

Beat egg yolks, add confectioner's sugar, continue beating, slowly add rum. Beat whipping cream separately until it gets firm, add vanilla. Fold egg mixture into whipping cream.

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Bananas Foster

Ingredients
1 c. brown sugar (light or dark)
1/4 # butter
2 bananas
2 oz. banana liquor
1 oz. rum
1/2 tsp vanilla extract
1/2 tsp cinnamon or 1 cinnamon stick

1 oz. Rum (if it is to be flambéed)
Vanilla ice cream

Cook the sugar and butter for about 5 minutes. Add bananas, simmer another 2 minutes, add cinnamon, vanilla flavoring, banana liquor and 1 oz. rum, simmer another 2 minutes. If flambéing, pull the sauté pan back and super heat the front edge of the pan, add another 1 oz rum with a jigger,(do not pour out of the bottle!!) and light with a long match, or roll the flame over the edge of the pan if using gas, jiggling the sauté pan will increase the flame. Serve over vanilla ice cream.

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Crepes Suzette

Crepe Batter

3 eggs
2 tbsp AP flour
1 Tbsp Milk
1 Tbsp Water
Pinch of salt

Add enough batter to a sauté pan to make very thin pancakes. Lightly brown, turn and brown again. Fold twice in half to form wedge.

Combine:
1 tsp sugar
1 Lemon Zested
1 Orange Zested

Maraschino Cherry Juice, Curacao, Kirsch.
1/2 c sweet butter
Juice of Zested orange, Juice of lemon

Put butter in sauté pan and melt, when bubbling, add 1 shot each Maraschino juice, Kirsch and Curacao. Light. When the flame dies down, add shot of both juices and sugar mix. Add crepes when sauce boils, one shot of Maraschino, Kirsch and Curacao. Relight.

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Chocolate Truffle Cake

Ingredients

2 c heavy cream
2 lbs. high quality bittersweet chocolate, small pieces
1/4 bourbon or other liquor
Optional whipped cream for topping

Heat the cream in a double boiler until warm to the touch. Add chocolate and stir constantly until smooth and melted. Refrigerate the ganache until it sets. Remove 3/4 of the ganache to a strong mixer. With the paddle attachment, slowly beat the mixture while adding the bourbon. As the mixture whips, it begins to soften. Stop often and scrape. As the mixture softens, increase the speed to medium. The mixture will lighten, then begin to thicken again. Stop at this point to avoid a grainy texture. Press the mixture into a film lined 9" cake pan and remove any air at the corners. Refrigerate about an hour. Invert the cake onto a serving dish, rewarm (don't get it hot, it will melt the cake) the remaining ganache and drip it over the cake. Refrigerate again for service.

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Homemade Louisiana Kahlua

Ingredients:

4 cups Sugar

5 cups Water

2 ounces instant coffee

A 5th of Vodka (entire bottle)

4 tsp Vanilla

Mix sugar and water and simmer 45 minutes. Then add 2 oz. instant coffee. Simmer 15 minutes. Let cool. Add vodka and vanilla. Rebottle and let stand 2 weeks.

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Lemon Meringue Pie

Pie:
1 c granulated sugar
1/4 c cornstarch
1/4 tsp salt
1 c water
3 egg yolks, well beaten
1/2 to 2/3 c fresh lemon juice
1 to 2 teaspoons lemon zest
1 tbsp butter
1 baked 9 " pie shell

Meringue:
3 egg whites-room temp.
1 tsp vanilla
1/4 tsp cream of tartar
1/2 c and 1 tbsp sifted confectioners sugar

Pie:
Whisk sugar, cornstarch and salt in saucepan. Place over low heat and slowly add water. Add yolks, stirring constantly. Bring to a boil for 1 minute.
Remove from heat and stir in lemon juice, lemon zest, and butter. Return to low heat and cook and stir until mixture thickens. Pour filling into pie shell.

To prepare Meringue, beat egg whites in a large bowl until foamy, using electric beater. Add vanilla and cream of tartar and beat until whites for soft peaks. Add powdered sugar gradually and continue beating until stiff but not dry. Do not over beat.

Spread Meringue on cooled pie filling, sealing outer edges first. Using spatula, cover center of pie with Meringue, making sure pie is completely sealed. Bake on lower third of oven at 350 degrees until Meringue is light golden brown, eight to 12 minutes. Serves 8.

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Louisiana Pralines (1 of 3 recipes)

Ingredients

1 # dark brown sugar
1 c sugar
1/2 tsp salt
3/4 c. milk
2-3 c. whole pecan halves
2 tbsp butter
1/2 tsp vanilla

Cook sugars, salt, and milk until temperature reaches 238 degrees or soft ball stage. Add pecans and bring to a rolling boil. Remove mixture and add vanilla and butter. Let stand in the saucepan for 20 minutes. Spread wax or parchment paper on table. Beat mix slightly until it glosses, drop by spoonfuls onto paper. Cool 20 minutes and wrap individually in plastic.

Makes 20-30.

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Louisiana Pralines (2 of 3 recipes)

Ingredients
2 cups light brown sugar
1 cup white sugar
1 cup water
1 c heavy cream
1 tbsp vanilla
1-1/2 cups chopped pecans
1/2 cup pecan halves

In a heavy bottomed pan, combine sugars, water an cream. Cook and stir until soft ball stage. (238 degrees) Remove from heat, whip with a heavy whip for ten to fifteen minutes, add nuts and vanilla, drop by spoonfuls onto buttered pan or parchment. Cool, wrap in film.

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Louisiana Pralines (3 of 3 recipes)

Ingredients
1 1/3 c sugar
2/3 c brown sugar
1 1/3 c water
1/8 tsp salt
2 cups nuts

Bring all but nuts to a boil, simmer covered 3 minutes. Uncover and cook to soft ball stage. Let cool to 110 degrees, beat until thickens and looses gloss, add nuts, drop from spoon.

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Peaches Patty Ann

Ingredients

12 oz can peaches
1 tbsp cinnamon
1/2 tsp nutmeg
4 oz butter
4 oz sugar
2 oz peach schnapps or peach liquor

Ice cream

Melt the butter and add sugar, cook for 3 minutes. Strain peaches and add juice. simmer. Add cinnamon, nutmeg, and peaches. Simmer for 2 minutes. Add peach liquor and serve over ice cream.

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Profiteroles

Ingredients

1# 3 oz. Flour
1# Butter
3 3/4 c. Milk
15 Eggs

Heat butter and milk together, when boils, add flour, stir until a ball is formed that does not stick to the side of the pan. Put in a bowl, add eggs two at a time at medium speed. Pipe out on parchment paper. Bake at 350 in convection oven for 30 minutes. Do not open the oven until done!! They may fall. Cool, split and add Ice cream, top with strawberry or chocolate syrup.

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Sour Cream Pound Cake

Ingredients

1/2 # butter
2 c. Sugar
2 eggs
1/2 tsp vanilla
2 c. Cake Flour
1 tsp baking Powder
1/4 tsp salt
1 c. Sour Cream

1/2 c. Chopped pecans
1-1/2 tsp cinnamon
2 tbsp sugar

Cream Butter, 2 c. sugar, eggs and vanilla. In a separate bowl, combine flour, baking powder and salt. Alternately fold in sour cream and dry ingredients into the butter mix. Mix pecans, cinnamon and 2 tbsp sugar. Grease a bundt pan. Pour in half of the mix. Sprinkle with half the pecan mix, pour in remaining batter and finish with remaining nuts. Bake at 350 for 55 minutes.

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