Category Archives: Desserts

Peach Pie Oatmeal Cookies

Standard

8PEACH PIE OATMEAL COOKIES (Yield: 16-20 Cookies)

Ingredients:

  • 1 cup rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup peaches, finely chopped
  • 1 large egg
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 1/2 teaspoon cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

Directions:

  1. Preheat oven to 325º F and line a baking sheet with a silicone baking sheet or parchment paper
  2. In a medium bowl, whisk together oats, flour, cinnamon, baking powder, nutmeg and salt until combined.
  3. In a separate bowl, beat butter and sugar together for 2 minutes, or until creamy, then mix in egg and vanilla extract.
  4. Gradually stir in dry ingredients until just incorporated, then fold in diced peaches.
  5. Using a tablespoon or a small ice cream scoop, drop mounds of cookie dough (as tall as they are wide) onto lined baking sheet.
  6. Place baking sheet in oven and bake for 13-15 minutes, or until just set.
  7. Remove from oven and let cool 15 minutes before transferring to wire rack to finish cooling. Enjoy

~ 12Tomatoes.com ~

Advertisements

Peach Cobbler

Standard

13

PEACH COBBLER (Yield: 6-8 Servings)

Ingredients (Filling):

  • 8 fresh peaches (peeled, pitted, and sliced into chunks)
  • 3 tablespoons white sugar
  • 3 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice

Ingredients (Topping):

  • 1 tablespoon cornstarch
  • 1 1/2 cups all-purpose flour
  • 3 tablespoon white sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  • 1 tablespoon white sugar
  • 1/2 teaspoon ground cinnamon

Directions:

  1. Preheat the oven to 425 degrees F.
  2. Peel the peaches with a knife or peeler, or drop the peaches one-by-one in boiling water for about a minute. Then, take each one out and put it into a bowl of ice water for about a minute. The skins should slide off pretty easily if the peaches are ripe.
  3. In a large bowl, combine the first list of ingredients (peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch). Toss everything together so the peaches are coated evenly, then put the mixture into a greased two-quart (8×8) baking dish and bake in the oven for ten minutes.
  4. In another large bowl, combine some of the ingredients from the second list– flour, white sugar, brown sugar, baking powder, and salt. Use your fingertips to blend the butter into the mixture, or use a pastry blender until the mixture looks like coarse meal. Then, stir in the water until just combined.
  5. Take the peaches out of the oven and drop spoonfuls of the topping over them. Sprinkle the entire cobbler with the sugar and cinnamon.
  6. Bake the cobbler for about 30 minutes, or until the topping is golden. Enjoy!

~ 12Tomatoes.com ~

Chocolate Covered Strawberry Brownies

Standard

3CHOCOLATE COVERED STRAWBERRY BROWNIES (Yield: 16 servings)

Ingredients:

  • 1 box brownie mix, plus ingredients called for on box
  • 1 1/2 c. halved strawberries
  • 2 1/3 c. semisweet chocolate chips
  • 1 c. heavy cream

Directions:

  1. Preheat oven to 350° and line an 8”-x-8” pan with parchment paper.
  2. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick inserted into the middle comes out with only a few moist crumbs, about 20 minutes. Let cool completely in pan, then top with strawberries.
  3. Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.
  4. Pour the hot cream over chocolate chips. Let sit for 5 minutes, then whisk constantly until the sauce is smooth. Pour over the strawberry layer.
  5. Refrigerate brownies until the ganache has set, about 15 minutes. Slice into squares and serve cold.

~ Delish.com ~

Apple-Blackberry Galette

Standard

12APPLE-BLACKBERRY GALETTE  (Yield: 8 Servings)

Ingredients (Crust):

1-1/2 cups all-purpose flour, plus more for dusting
2 tablespoons sugar, plus more for sprinkling
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1 large egg, plus 1 egg for brushing
1 teaspoon fresh lemon juice

Ingredients (Filling):

3 tablespoons unsalted butter
3 Golden Delicious apples (about 1 1/2 pounds), peeled and cut into 1/4-inch-thick slices
1/3 cup plus 2 tablespoons sugar
1/4 teaspoon ground ginger
2 cups blackberries (about 10 ounces)
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon finely grated lemon zest
2 tablespoons apple jelly

Directions

  1. Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse into pea-size pieces. Add 1 egg, the lemon juice and 2 tablespoons ice water and pulse until the dough clumps together but has not yet formed a ball, gradually adding up to 1 tablespoon more ice water as needed. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
  2. Make the filling: Melt the butter in a large skillet over medium-high heat. Add the apples, 2 tablespoons sugar and the ginger. Cook, stirring, until just softened, about 5 minutes. Let cool. Toss the blackberries with the remaining 1/3 cup sugar, the cornstarch, vanilla and lemon zest in a large bowl. Add the cooled apples and gently toss to combine.
  3. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet and refrigerate 10 minutes.
  4. Spoon the fruit mixture onto the dough, leaving a 2-inch border. Fold the edge of the dough over the fruit by about 2 inches, pleating as needed.
  5. Lightly beat the remaining egg with 1 teaspoon water. Brush the dough with the egg wash and sprinkle with sugar. Bake until the crust is golden brown and the filling is bubbling, about 40 minutes. Microwave the jelly in a small heatproof bowl until melted, about 45 seconds. Brush over the fruit. Let cool on the baking sheet.

~ FoodNetwork.com ~

Basil-Limoncello Sorbet

Standard

aSorbet is often served as a dessert, but it can also be served as a palate cleanser after the main course. This Basil-Limoncello version would be perfect for either. You begin by making a basil infused simple syrup. Once it is cooled it is blended with fresh squeezed lemon juice, Limoncello liqueur and just a bit of sea salt to add air to the mixture. The addition of  alcohol prevents crystallization and allows the sorbet to freeze


BASIL-LIMONCELLO SORBET (Yield: about 2 quart)

Ingredients

  • 1-1/4 c. granulated sugar
  • 1-1/2 c. water
  • 1/2 c. basil leaves
  • 1/2 c. fresh lemon juice
  • 1/ c. Limoncello liqueur
  • 1/4 t. sea salt

Directions

  1. Prepare an ice bath. Place a 1-quart freezer-safe container with a tight fitting lid in the freezer to chill. Set up and pre-chill ice cream maker.
  2. In a small saucepan set over medium heat, combine the water and sugar and simmer just until the sugar dissolves. Remove from heat and stir in basil. Place over prepared ice bath, stirring occasionally until cold.
  3. In a blender, puree the cooled sugar syrup with basil, lemon juice, Limoncello and sea salt until smooth. Transfer mixture to an ice cream maker and churn according to manufacturer’ instructions. Transfer to chilled container and freeze until firm enough to serve.

~ Sur la Table ~

Traditional Banana Pudding

Standard

nana

 


BANANA PUDDING (Yield: 9″x 13″ pan)

Ingredients

  • 1 cup Sugar
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • 4 egg yolks
  • 13 ounces Vanilla wafers
  • 4 bananas, ripe

Ingredients (for Meringue)

  • 4 egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/3 cup sugar
  • 1 1/2 teaspoons cornstarch
  • 3/8 teaspoon vanilla extract

 Directions

  1. Preheat oven to 375°F.  Line the bottom of the pan with a layer of vanilla wafers.
  2. Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.
  3. In a heavy saucepan, beat the egg yolks well over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. Remove from heat.
  4. Peel the bananas and slice into 3/8-inch rounds. Place a layer of banana slices in the baking dish on top of the vanilla wafers. Don’t stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge. Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
  5. Beat the egg whites and cream of tartar. once it looks like shaving foam, gradually add the sugar and cornstarch beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
  6. Bake in a preheated 350 degree convection for 5 minutes.

~ RetosKitchen ~

Apple Rose Pie

Standard

pieWhat a wonderful dessert this turned out to be! It took some time and preparation, but it was sooo worth it. The apples are sliced on a mandolin and tossed with sugar and spice and everything nice (sorry, really just lemon juice). As the apples sit, they release the juices that will be used to create the wonderful glaze that is spread atop the apple rose. The rose is created by overlapping the apple slices in a prepared pie crust starting along the outside edge. The sugar and apple juice mixture is reduced on the stove top and then brushed across the top edges of the apples. Once it has been placed in a 350 degree oven and baked for thirty or 40 minutes, an apricot glaze is then spread across the top of the pie before it is returned to the oven to finish. This pie is delicious, chock full of apples and a makes a stunning presentation when served.


Apple Rose Pie (Serves 4-6)

Ingredients

  • 1 pie crust, premade or homemade
  • 2 pounds Honey Crisp apples
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • 1-½ teaspoons lemon juice
  • 2 tablespoons unsalted butter
  • 3 tablespoons apricot preserves
  • Egg wash

Directions

  1. Preheat the oven to 350 degrees Fahrenheit
  2. Peel and core the apples, and cut in half. Using a sharp knife or a mandolin, slice each apple into ⅛-inch thick slices.
  3. Place the sliced apples in a large bowl. Combine and toss with the brown sugar, granulated sugar, ground cinnamon, ground nutmeg, salt and lemon juice. Let the apples sit for 30 minutes to release their juices.
  4. Strain the juice from the apples into a small saucepan with the 2 tablespoons of butter. Over medium heat, simmer for about 15 minutes, until the liquid has reduced by half and thickened. Set aside and reserve for later.
  5. On a lightly-floured surface, roll out the pie dough. Line a pie dish with the rolled-out dough. Fold the edges under and crimp with your fingers. Brush the crimped pie crust with the egg wash.
  6. Starting at the outside edge, begin to place the apple slices into the pie dish in circles, snuggly overlapping the apple slices and working toward the center of the dish. Fill in any spaces or gaps with remaining apples slices so they are packed tightly in the pie dish.
  7. Pour half of the reserved liquid over the top of the apple slices. To the remaining reserved liquid, add the apricot preserves and stir until dissolved. Set aside in a warm place.
  8. Cover the pie with foil with vents for steam. Bake for 30 to 40 minutes, or until the apples are tender.
  9. Remove the pie from the oven and remove foil. Brush the apples with the remaining apricot glaze, then return the pie to the oven. Bake for an additional 10 to 15 minutes, or until the pie is bubbling and golden brown.

~ FoodNetwork.com ~