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Dessert/ Sweets

Raisin Pie

Raisin Pie

Print Recipe
Prep Time: 40 minutes Cooking Time: 30 minutes

Ingredients

  • 3/4 cup sugar
  • 1 tsps Cinnamon
  • 1/2 tsps cloves
  • 1/2 tsps nutmeg
  • 1/2 tsps Salt
  • 1/3 cup cornstarch
  • 1 cup Water
  • 2 tablespoon vinegar
  • 3 eggs
  • 1 cup raisins
  • 1 tsps vanilla
  • 1 2/3 cup evaporated milk
  • 1 tablespoon cornstarch
  • 8 tablespoon sugar
  • 1/3 cup Water
  • 1/8 tsps Salt
  • 1 pie crust

Instructions

1

Prepare single pie crust.

2

For filling, combine sugar, spices, salt, cornstarch, water, and vinegar in saucepan. Cook over low heat until mixtrue thickens slightly, stirring constantly. Mix together raisins, egg yolks, and milk. Add gradually to saucepan, whicking until it thickens. Add vanilla and stir over low heat 2-3 minutes longer.

3

For meringue, cook cornstarch, 2 T sugar, and water over medium heat for 2-3 minutes until thickened. In a large bowl, add salt to egg whites. Beat on medium speed until soft peaks form. Add cornstarch mixture and beat until creamy. Gradually beat in remaining sugar, then beat for 6-8 minutes longer.

4

Pour raisin filling into pie crust. Top with meringue. Bake 25-30 minutes at 350 degrees.

Dessert/ Sweets

Best-Ever Carrot Cake

Best-Ever Carrot Cake

Print Recipe
By Prep Time: 45 minutes Cooking Time: 35 minutes

Ingredients

  • 4 eggs, beaten
  • 2 c flour
  • 2 c sugar
  • 2 tsps baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 3 c carrots, finely shredded, lightly packed
  • 3/4 c oil
  • cream cheese frosting
  • 1/2 c finely chopped pecans, toasted

Instructions

1

Allow eggs to stand at room temperature for 30 minutes. Grease and flour two 9-inch round cake pans.

2

In a large mixing bowl, stir together flour, sugar, baking powder, cinnamon, and baking soda.

3

In a medium bowl, combine eggs, carrots, and oil.

4

Add egg mixture to the flour mixture and stir to combine. Pour batter into cake pans. Bake at 350 degrees for 30 to 35 minutes.

5

Cool on wire racks for 10 minutes, then remove from pans.

6

Cool thoroughly, frost, and sprinkle with chopped pecans.

Notes

The carrots need to be finely shredded to prevent them from sinking to the bottom of the cake. Store the frosted cake in the refrigerator.

Dessert/ Sweets

Coconut Cream Pie

Coconut Cream Pie

Print Recipe
By Prep Time: 95 minutes

Ingredients

  • 1 pie crust
  • 1/2 cup flaked sweetened coconut
  • 1 1/2 cups coconut milk
  • 1 1/2 cups half-and-half
  • 5 egg yolks
  • 3/4 cup sugar
  • 4 tablespoons cornstarch
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1 1/2 cups flaked sweetened coconut
  • 1 1/2 teaspoons vanilla
  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla

Instructions

1

Prepare pie crust according to blind-baking instructions of recipe.

2

Spread coconut evenly on a rimmed baking sheet. Place into 350 degrees F oven for 8-10 minutes until coconut has just begun to turn brown. Set aside to cool.

3

Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.

4

Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly. Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute. Remove from heat and add butter, coconut, vanilla and salt.

5

Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.

6

Add sugar and heavy whipping cream to large bowl. Whisk with an electric mixer just until stiff peaks form. Add vanilla and whisk just until combined. Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.

7

When ready to serve, top with toasted coconut.

Notes

This makes a lot of whipped cream topping. I usually only use 1 or 1 1/2cups cream instead of 2 cups. Source: https://addapinch.com/coconut-cream-pie-recipe/

Dessert/ Sweets

Molten Chocolate Cake with Candied Walnuts

Molten Chocolate Cake with Candied Walnuts

Print Recipe
By Serves: 8 Prep Time: 30 minutes + 1 hour chilling Cooking Time: 12 minutes

Ingredients

  • 6 oz semisweet chocolate
  • 2 oz bittersweet chocolate
  • 3/4 cup unsalted butter
  • 3 egg yolks
  • 3 eggs
  • 3/4 cup sugar
  • 3/4 cup flour
  • 3 cups walnuts; toasted
  • 1 3/4 cup sugar
  • 1 pinch kosher salt

Instructions

1

For the Cake: Butter 8 six-ounce ceramic ramekins and dust with flour.

2

In a bowl over a double-boiler melt the butter and chocolate, set aside and let cool.

3

In a mixing bowl, use electric mixer to combine eggs and sugar until pale yellow butter holds shape and forms ribbon on beaters. Blend flour into egg-sugar mixture with the mixer for 3 minutes. Add chocolate mixture, being careful to incorporate everything; mix for 2 more minutes.

4

Pour about 6 ounces of batter into each ramekin and refrigerate for 1 hour.

5

In a preheated 475°F (245°C) oven, bake ramekins on a cookie sheet for 10 to 12 minutes or until they are puffed up and don't jiggle when moved.

6

Remove from oven and serve immediately.

7

For the Walnuts: Cook sugar until melted and slightly amber colored. Mix walnuts, sugar and salt together; being sure to coat the nuts. Cool on a non-stick surface such as a Silpat or bakers paper.

Notes

Can be served with chocolate sauce or whipped cream.

Dessert/ Sweets

Coconut Cream Pie

Coconut Cream Pie

Print Recipe
By Prep Time: 65 minutes

Ingredients

  • 1 pie crust
  • 1/2 cup flaked sweetened coconut
  • 1 1/2 cups coconut milk
  • 1 1/2 cups half-and-half
  • 5 egg yolks
  • 3/4 cup sugar
  • 4 tablespoons cornstarch
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1 1/2 cups flaked sweetened coconut
  • 1 1/2 teaspoons vanilla
  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla

Instructions

1

Prepare pie crust according to blind-baking instructions of recipe.

2

Spread coconut evenly on a rimmed baking sheet. Place into 350 degrees F oven for 8-10 minutes until coconut has just begun to turn brown. Set aside to cool.

3

Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.

4

Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly. Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute. Remove from heat and add butter, coconut, vanilla and salt.

5

Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.

6

Add sugar and heavy whipping cream to large bowl. Whisk with an electric mixer just until stiff peaks form. Add vanilla and whisk just until combined.

7

Spread whipped cream on top of coconut custard. Refrigerate until ready to serve. When ready to serve, top with toasted coconut.

Notes

Source: https://addapinch.com/coconut-cream-pie-recipe/

Dessert/ Sweets

Rhubarb Crunch

Rhubarb Crunch

Print Recipe
Prep Time: 20 minutes Cooking Time: 35 minutes

Ingredients

  • 4 c rhubarb
  • 1 c sugar
  • 3 T flour
  • 1 1/2 c oatmeal
  • 1 c flour
  • 1 c sugar
  • 1/2 c butter
  • 1/4 c shortening
  • 1 tsp salt

Instructions

1

Mix rhubarb, sugar, and 3 T flour in bowl. Put mixture into greased pan.

2

Mix remaining ingredients together and put on top of rhubarb.

3

Bake at 350 degrees for 35 minutes. Serve with whipped cream or ice cream.

Dessert/ Sweets

Chocolate Fudge Pie

Chocolate Fudge Pie

Print Recipe
By Prep Time: 50 minutes Cooking Time: 1 hour

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup unsalted butter (cold and cut into half inch cubes)
  • 2–4 tablespoons cold water
  • 1 cup half and half
  • 1/4 cup unsalted butter
  • 8 ounces bittersweet chocolate-chopped
  • 1 1/2 cups sugar
  • 3/4 cup cocoa powder
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 eggs
  • 3 egg yolks

Instructions

1

To make the crust: In a large bowl whisk together flour, sugar and salt.

2

Add butter and mix with a fork until it starts to look like a coarse meal.

3

Add 1 tablespoon of water at the time and continue mixing until a dough forms.

4

Wrap the dough with the plastic wrap and refrigerate for 2 hours.

5

Lightly greased 9-inch pie plate and preheat oven to 350 F.

6

Take the dough from refrigerator and roll out on a lightly floured work surface into a circle about 1/8 inch thick.

7

Transfer the dough to a pie plate and trim excess of a dough from edges.

8

To make the filling: In a bowl whisk together sugar, cocoa powder, flour, and salt.

9

Combine in a sauce pan half and half, butter, and chocolate and stir over a medium-low heat until it become smooth.( Let it cool a few minutes before you add it over dry ingredients and eggs)

10

Add eggs, egg yolks and chocolate mixture into dry ingredients and stir until well-combined

11

Transfer filling to pie crust in pan.

12

Bake 45 to 50 minutes (until the center is set and the edges start to crack)

13

Cool 10-15 minutes before serving.

Notes

Source: https://omgchocolatedesserts.com/chocolate-fudge-pie/

Dessert/ Sweets

Ghirardelli Brownie Pecan Parfait

Ghirardelli Brownie Pecan Parfait

Print Recipe
Prep Time: 2 hours, 10 minutes Cooking Time: 15 minutes

Ingredients

  • 4 oz butter
  • 1 c sugar
  • 1 egg
  • 4 oz Ghirardelli 100% cacao unsweetened chocolate
  • ½ c flour
  • 4 egg yolks
  • ⅓ c sugar
  • ⅓ c brown sugar
  • ¾ c evaporated milk
  • 1 ½ T cornstarch
  • 1 tsp vanilla
  • 1 ½ c cream
  • 1 c chopped toasted pecans
  • 1 c caramel sauce

Instructions

1

To make the brownies, preheat oven to 350 degrees and grease and flour an 8-inch square pan. Melt chocolate and butter in double boiler and whisk until smooth. Whisk together sugar and egg, then stir in the chocolate mixture, then the flour. Bake 15 minutes. Once cool, cut into ½ inch squares.

2

To make the parfait, whisk together egg yolks and sugars. Whisk in the evaporated milk and then the cornstarch. Cook over medium heat, stirring constantly until thick, about 5 minutes. (If the mixture gets lumpy, briefly switch to a whisk until smooth again.) Place in a clean bowl and place plastic wrap directly on the surface. Refrigerate until cold. Whip the cream and fold it in.

3

Layer: 4 pieces of brownies, 2 tsp caramel sauce, 2 tsp pecans, 3 T parfait. Repeat layers once, then end with a third layer of brownie, caramel, and pecans.

4

Cover with plastic wrap. Refrigerate 30 minutes to overnight.

Dessert/ Sweets

Peach Cobbler

Peach Cobbler

Print Recipe
Prep Time: 25 minutes Cooking Time: 50 minutes

Ingredients

  • 4 c sliced peaches
  • 1 c juice or water
  • 3/4 c sugar
  • 1 T flour
  • 1/2 c shortening
  • 1 c flour
  • 1/2 c sugar
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 c milk

Instructions

1

Put peaches in an 8x8 baking dish. Add sugar and flour and mix. Add juice and stir.

2

Mix together shortening, flour, sugar, salt and baking powder until light and smooth. Drop by tablespoons over the peaches.

3

Bake at 350 degrees for 50 - 60 minutes, until lightly browned.

Dessert/ Sweets

Cheesecake

Cheesecake

Print Recipe
Serves: 12 Prep Time: 2 hours, 30 minutes Cooking Time: 1 hour 15 minutes

Ingredients

  • 1 1/2 c graham cracker crumbs; (1 individual package)
  • 2 T sugar
  • 6 T melted butter
  • 24 oz cream cheese
  • 1 1/2 c sugar; or 2 5/8 c powdered sugar
  • 4 eggs
  • 1 tsp vanilla
  • 1/2 tsp lemon or orange extract
  • 1 pint sour cream
  • 1 tsp vanilla
  • 2 T sugar

Instructions

1

Grease a 9 - inch springform pan and dust sides with graham cracker crumbs.

2

In a food processor, combine the 1 1/2 c graham cracker crumbs, 2T sugar, and 6 T melted butter. Pat this mixture into the bottom of the springform pan to make a crust. Chill the crust while preparing the filling.

3

With a mixer, beat the cream cheese, then add 1 1/2 c sugar or 2 5/8 c powdered sugar. Add eggs one at a time. Add 1 tsp vanilla and 1/2 tsp lemon or orange extract. Pour into crust.

4

Preheat oven to 325 degrees. Put a pan of hot water on the lower rack in the oven. Bake the cheesecake for 75 minutes, or until the middle is set.

5

Remove the cheesecake from the oven and heat the oven to 450 degrees. Allow the cheesecake to cool for 15 minutes while the oven is heating.

6

Mix together sour cream, 1 tsp vanilla, and 2T sugar. Spread on top of cheesecake.

7

Bake for an additional 10 minutes at 450 degrees.

8

Turn off the oven and open the oven door, but don’t remove the cheesecake until it’s cooled.