Category: Dessert

Künefe

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 Künefe
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Course Dessert
Cuisine Turkish
Servings
Ingredients
Course Dessert
Cuisine Turkish
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium pot, combine sugar and water and put on the stove. Let it boil and remove from heat. Let it cool.
  2. Heat the oven to 375º F.
  3. Remove phyllo dough from package.
  4. Shred it in a food processor or chop it up with a sharp knife until the shredded phyllo dough pieces are very small.
  5. Melt butter in a non-stick pan. Add the shredded phyllo and mix continuously.
  6. Add the milk and continue mixing until the butter and milk are completely incorporated into the shredded pyhllo. Remove from heat.
  7. In a round pan or a Pyrex dish, place half of the buttered phyllo dough and press with a spatula or your hands.
  8. Distribute the shredded, unsalted cheese evenly on top of the buttered phyllo dough and press with a spatula or hands.
  9. Add the rest of the buttered phyllo dough on top of the cheese and distribute and press evenly.
  10. Place the künefe pan and bake for 45-50 minutes or until golden brown.
  11. Remove from oven and pour the cold syrup on the hot künefe. Let the künefe absorb the syrup for about 5 minutes.
  12. Serve hot immediately.
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Posted on

Scottish Chocolate and Orange Mousse With Whiskey

Ingredients Nutrition

Yield 4-8 portions (quantity depends form the size) Units US

·         Mousse

  • 8 ounces chocolate, coarsely grated
  • 3 very fresh eggs, separated into whites and yolks
  • 2 tablespoons Scotch whisky
  • 2 tablespoons heavy cream (whipping cream)
  • 1 orange, finely grated rind only

·         Topping

  • 3⁄4 cup heavy cream (whipping cream)
  • 2 tablespoons Scotch whisky
  • 1⁄2 teaspoon powdered sugar
  • 1⁄2 orange, zest use the vegetable peeler and cut into thin strips

Directions

  1. Combine chocolate, whisky and cream in a heatproof bowl and place over pan of simmering hot water, stirring until melted.
  2. Remove from the heat and allow cooling slightly.
  3. Beat egg whites to hard peaks.
  4. Beat the yolks with the finely grated orange rind.
  5. Add egg yolk mixture into the cooled chocolate cream, stir.
  6. Fold in the whisked egg whites.
  7. Spoon the mixture into six individual cups or glasses.
  8. Chill in the fridge for at least three hours.
  9. Just before serving, whip the cream for the topping with powdered sugar add the whisky and whip shortly again.
  10. Spoon cream over the mousse, top with orange zest strips and serve immediately.
Posted on

Bread Pudding Recipe

  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Raisin Soaking time: 1 hour
  • Yield: Makes 8-10 servings

Need a kid-friendly sauce without bourbon? Use 1/2 cup of water mixed with 1 Tbsp vanilla extract and 2 Tbsp of cider or white vinegar in place of the bourbon called for in the sauce recipe.

Get the raisins soaking in bourbon before you start anything with this recipe. You can even soak them a day or two ahead.

Ingredients

Bread Pudding:

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

Bourbon Sauce:

  • 1/2 cup (1 stick) butter, melted
  • 1 cup sugar
  • 1 egg
  • 1/2 cup Kentucky bourbon whiskey (less or more to taste)

Method

1 Preheat oven to 350°F.

2 Soak bread in milk: Preheat oven to 350°F. Place milk in a large mixing bowl and add the bread that has been cut into squares. Press the bread into the milk with your hands until all of the milk is absorbed.

3 Make egg mixture, pour over bread: In a separate bowl, whisk the eggs, then whisk in the sugar, vanilla, allspice and cinnamon. Pour over the bread and milk mixture. Add the bourbon soaked raisins and gently stir to combine.

4 Butter baking pan, add bread mixture, bake: Pour the melted 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 the bread milk and egg mixture into the baking pan.

Bake at 350°F for 35-45 minutes, until the liquid has 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.

5 Make the bourbon sauce while the bread pudding is cooking. Melt the butter in a medium saucepan on low heat. Add the sugar and egg and whisk to blend well. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer! (Or the sauce will curdle. By the way, if your sauce curdles, just take it off the heat and blend it smooth in a blender.)

Whisk in bourbon to taste. Whisk again before serving. The sauce should be soft, creamy, and smooth.

Serve the bread pudding with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made.

Posted on

Zeppole

Epicurious  | January 2011

by Chef Melissa Kelly

Primo, Orlando, Florida

Yield: Makes 36 zeppole

Ingredients

  • 8 tablespoons unsalted butter
  • 1/4 cup plus 2 tablespoons sugar
  • 2 teaspoons table salt
  • 2 cups bread flour
  • 7 large eggs
  • 1 teaspoon cinnamon
  • Canola oil, for frying

Preparation

In a large saucepan over moderate heat, combine 2 cups water with the butter, 2 tablespoons of sugar, and the salt. Cook until the butter and sugar are melted, about 2 minutes. Bring to a boil and cook for 30 seconds, then remove from the heat. Stir in the flour then place over low heat, and using a wooden spoon, beat constantly until the dough is stiff, about 1 minute. Remove from the heat and let cool for 4 minutes.

Transfer the batter to a stand mixer fitted with a paddle attachment, and let the dough sit for 2 minutes. Turn the mixer on low and add the eggs, one at a time, until the batter is thick and ribbonlike (the dough should be the temperature of lukewarm water). Cover with plastic wrap and let the batter cool to room temperature, about 10 minutes.

Meanwhile, in a small bowl, whisk together the remaining 1/4 cup sugar and the cinnamon and set aside.

Line a baking sheet with 2 layers of paper towels.

Using a deep-fat fryer (or a heavy large pot and a deep-fat thermometer), heat the oil until it reaches 350°F. Working in 3 batches, carefully scoop 12 individual tablespoons of batter into the hot oil. Fry the zeppoles until golden brown, about 5 minutes per batch. Transfer as done to the prepared baking sheet and return oil to 350°F between batches.

Sprinkle with cinnamon-sugar mixture and serve immediately.

Posted on

Tequila Christmas Cake

1 cup sugar
1 tsp. baking powder
1 cup water
1 tsp. salt
1 cup brown sugar
Lemon juice
4 large eggs
Nuts
1 bottle tequila
2 cups dried fruit

 

  • Sample the tequila to check quality.
  • Take a large bowl, check the tequila again.
  • To be sure it is of the highest quality, pour one level cup and drink. Repeat.
  • Turn on the electric mixer.
  • Beat one cup of butter in a large fluffy bowl.
  • Add one teaspoon of sugar. Beat again.
  • At this point it’s best to make sure the tequila is still OK. Try another cup… just in case.
  • Turn off the mixerer thingy.
  • Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
  • Pick the frigging fruit up off floor.
  • Mix on the turner. If the fried druit gets stuck in the beaterers just pry> it loose with a drewscriver.
  • Sample the tequila to check for tonsisticity.
  • Next, sift two cups of salt. Or something.
  • Check the tequila.
  • Now shift the lemon juice and strain your nuts. No wait..shtrain the lemon juice and shtift your nuts.
  • Add one table, no, add a spoon of sugar, or somefink. Whatever you can find.
  • Greash the oven.
  • Turn the cake tin 360 degrees and try not to fall over.
  • Don’t forget to beat off the turner.
  • Finally, throw the bowl through the window.
  • Finish the tequila and wipe counter with the cat.

 

Cherry Mristmas

Posted on

Streusel-Topped Peach-Blueberry Pie

  • 35 min prep time
  • 1 hr 20 min total time
  • 10 ingredients
  • 8 servings

A Pillsbury® refrigerated pie crust makes pie-making just peachy!

Ingredients

Crust

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

  • 3  cups sliced peeled peaches or 1 can (29 oz) peach slices, well drained
  • 1  cup blueberries
  • ½ cup powdered sugar
  • 1/3 cup all-purpose flour
  • ½ teaspoon ground cinnamon

Topping

  • ¾ cup all-purpose flour
  • ½ cup packed brown sugar
  • ½ teaspoon ground cinnamon
  • 1/3 cup butter or margarine

Steps

  • 1 Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
  • 2 Heat oven to 375°F. In large bowl, mix filling ingredients; spoon into crust-lined pan.
  • 3 In medium bowl, mix topping ingredients with fork or pastry blender until crumbly; sprinkle over filling.
  • 4 Bake 40 to 45 minutes or until topping is golden brown. After 15 or 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
Posted on

Reese’s Pieces Peanut Butter Cookies

INGREDIENTS:

  • 1/2 cup (1 stick) butter or margarine, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup REESE’S Creamy Peanut Butter
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup REESE’S PIECES Candies

DIRECTIONS

Heat oven to 350°F.

Beat butter, granulated sugar, brown sugar, peanut butter, egg and vanilla in large bowl until fluffy. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in candies. Drop by heaping teaspoons onto ungreased cookie sheet.

Bake 10 to 12 minutes or until edges are lightly browned; remove from oven. Cool slightly; remove from pan to wire rack. Cool completely. Makes about 30 cookies.

Posted on

Pumpkin Roll

Ingredients

  • 3 whole Eggs Beaten
  • 1 cup White Sugar
  • ⅔ cups Pumpkin Puree (canned Works Well)
  • 1 Tablespoon Lemon Juice
  • ⅔ cups Self-Rising Flour
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Nutmeg
  • 1 teaspoon Ground Ginger
  • _____
  • FOR THE FROSTING:
  • 1 cup Confectioner’s Sugar
  • ¼ cups Butter, Softened
  • 8 ounces, weight Cream Cheese (1 Package)
  • 1 teaspoon Vanilla Extract

Preparation Instructions

  1. Preheat oven to 325 degrees F. Butter or grease one 10×15 inch jelly roll pan (or a similar-sized rimmed baking sheet)
  2. Beat together eggs, sugar, pumpkin and lemon juice.
  3. Sift together flour, cinnamon, nutmeg and ginger. Add to wet ingredients and mix well. Spread into pan and bake for 15-20 minutes. Remove from oven & allow to cool enough to handle.
  4. Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling the towel inside cake, place seam side down to cool.
  5. Prepare the frosting by blending together the sugar, butter, cream cheese and vanilla.
  6. Before completely cool, unroll the cake and spread with cream cheese frosting and roll up again without the towel. Wrap in plastic wrap and refrigerate (or freeze) until ready to serve. Sprinkle with confectioners’ sugar just before serving.
Posted on

Pumpkin Spice Cheesecake Brownies

Ingredients

  • FOR THE BROWNIE BATTER:
  • ¾ cups Butter, Melted
  • 1 cup Sugar
  • 1 Tablespoon Vanilla
  • 2 whole Eggs
  • ½ cups All-purpose Flour
  • ½ cups Cocoa Powder
  • ¼ teaspoons Salt
  • 2 teaspoons Cinnamon
  • _____
  • FOR THE CHEESECAKE BATTER:
  • 8 ounces, weight Cream Cheese, softened
  • 1 whole Egg
  • ½ cups Sugar
  • 2 Tablespoons Flour
  • 2 teaspoons Flour
  • ⅔ cups Pumpkin Puree
  • ¼ teaspoons Vanilla Extract
  • ⅔ teaspoons Cinnamon
  • ⅓ teaspoons Ground Ginger
  • ⅓ teaspoons Cloves

Preparation Instructions

Preheat oven to 350F. Grease an 8×8″ square metal baking pan.

For the brownie batter: Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. Set aside.

In separate bowl, beat together all of the cheesecake batter ingredients.

Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.

Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.

Posted on

Pumpkin Fritters

Ingredients

  • 1 cup pumpkin puree
  • 1 egg, lightly beaten
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 4 cups vegetable oil for frying

Directions

  1. In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
  2. Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.