Epimeles

the Pence family cookbook

Recipes in Category “Dessert”

Rhubarb-Strawberry Sorbet

dessert icecream rhubarb strawberry untested

Ingredients

  • 3/4 pound rhubarb (5 or 6 thin stalks), trimmed
  • 3/4 cup sugar
  • 10 ounces fresh strawberries (about 1 1/2 cups)
  • 1/2 teaspoon freshly squeezed lemon juice

Preparation

1. Cut the rhubarb into half-inch pieces. In a medium, nonreactive saucepan, bring the rhubarb, two-thirds cup water and the sugar to a boil. Reduce the heat, cover and simmer until the rhubarb is tender and cooked through, about 5 minutes. Cool to room temperature.

2. Slice the strawberries and purée them in a blender or food processor with the cooked rhubarb mixture and lemon juice until smooth.

3. Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer’s instructions.

Chicago Tribune


Springerle

dessert cookie philip

Ingredients

  • 5 eggs
  • 1 lb powdered sugar
  • 1/2 tsp anise oil
  • 1/2 tsp lemon extract
  • 1 lb flour (plus more for rolling)
  • 2 tsp baking powder

Preparation

Beat 5 eggs until smooth. Add 1 lb. of sugar, and beat in mixer approximately 25 minutes (until you can’t feel the sugar). Add 1/2 tsp. anise oil and 1/2 tsp. lemon extract.

Fold in 1 lb. flour (4 c. sifted) with 2 tsp. baking powder. Roll out 1/2" thick and press with a springerlie board or roller. Let stand overnight. Bake for 15 minutes at 350 degrees. Makes 1 lb, about 6 dozen.


Teddie’s Apple Cake

dessert apple cake untested

Ingredients

  • Butter for greasing pan
  • 3 cups flour, plus more for dusting pan
  • 1 1/2 cups vegetable oil
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 3 cups peeled, cored and thickly sliced tart apples, like Honeycrisp or Granny Smith
  • 1 cup chopped walnuts
  • 1 cup raisins
  • Vanilla ice cream (optional)

Preparation

1. Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.

2. Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined.

3. Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out. Serve at room temperature with vanilla ice cream, if desired. Serves 8.

The New York Times


Praline cookies

dessert cookie pecan

Ingredients

  • 12 whole graham crackers
  • 1 c butter
  • 1 c brown sugar
  • 1 c nuts

Preparation

Arrange the graham crackers on an ungreased cookie sheet. Combine the butter and sugar in a sauce pan; heat to boiling point, stirring constantly. Boil 3 min. Stir in nuts and pour over crackers. Bake at 350 for 10 min. While they are warm, cut the crackers in half.


Cosmopolitan Sorbet

dessert icecream untested

Preparation

  • 2 cups sugar
  • 2 cups water
  • 5 1/3 cups fresh or frozen cranberries (not thawed; 24 oz)
  • 1/4 cup vodka
  • 1/4 cup fresh lime juice
  • 2 tablespoons Cointreau or other orange liqueur

Preparation

Bring sugar and water to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add cranberries and simmer, uncovered, until berries are collapsed, 8 to 10 minutes. Pour through a large sieve into a bowl, gently pressing on solids to extract liquid (without forcing pulp through), and discard solids. Cool syrup, then chill, covered, until cold.

Stir in vodka, lime juice, and Cointreau and freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden.

Gourmet, November 2001


Strawberry and Orange Fools

dessert strawberry untested

Ingredients

  • 1 12-ounce basket fresh strawberries, hulled, coarsely chopped
  • 3/4 cup chilled whipping cream
  • 1/3 cup plain yogurt (do not use low-fat or nonfat)
  • 5 tablespoons sugar
  • 3 tablespoons fresh orange juice
  • 1 teaspoons grated orange peel
  • 2 teaspoons Cointreau or other orange liqueur (optional)
  • Additional strawberries, halved

Preparation

Place chopped strawberries in medium bowl. Mash coarsely with fork. Place in colander and let drain 15 minutes.

Beat cream in large bowl to stiff peaks. Gently fold in yogurt, sugar, orange juice and peel. Fold in Cointreau, if desired. Gently fold in strawberries. Divide among 4 wineglasses or coupes. (Can be made 4 hours ahead. Cover; chill.)

Garnish fools with additional halved strawberries and serve.

Bon Appetit, May 1996


Momofuku’s Crack Pie

dessert pie untested

Total time: 1 1/2 hours, plus cooling and chilling times Servings: Makes 2 pies (6 to 8 servings each)

Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes.

  • 2/3 cup plus 1 tablespoon (3 ounces) flour
  • Scant 1/8 teaspoon baking powder
  • Scant 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) softened butter
  • 1/3 cup (2 1/2 ounces) light brown sugar
  • 3 tablespoons (1 1/4 ounces) sugar
  • 1 egg
  • Scant 1 cup (3 1/2 ounces) rolled oats

Heat the oven to 375 degrees.

In a medium bowl, sift together the flour, baking powder, baking soda and salt.

In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy. Whisk the egg into the butter mixture until fully incorporated.

With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Crust

  • Crumbled cookie for crust
  • 1/4 cup (1/2 stick) butter
  • 1 1/2 tablespoons (3/4 ounce) brown sugar
  • 1/8 teaspoon salt

Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together).

Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

Filling

  • 1 1/2 cups (10 1/2 ounces) sugar
  • 3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
  • 1/4 teaspoon salt
  • 1/3 cup plus 1 teaspoon milk powder
  • 1 cup (2 sticks) butter, melted
  • 3/4 cup plus a scant 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 8 egg yolks
  • 2 prepared crusts
  • Powdered sugar, garnish

Heat the oven to 350 degrees.

In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla. Gently whisk in the egg yolks, being careful not to add too much air.

Divide the filling between the shells.

Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.

Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

Momofuku


Avocado Ice Cream

dessert avocado icecream

Ingredients

  • 12 ounces avocado meat, approximately 3 small to medium
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 cups whole milk
  • 1/2 cup sugar
  • 1 cup heavy cream

Preparation

Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.

Process the mixture in an ice cream maker according to manufacturer’s directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

Alton Brown, FoodNetwork.com


Apple Pandowdy

dessert apple untested

Ingredients

  • 4 apples, Granny Smith, peeled, cored and sliced
  • 1 lemon, juiced
  • 2 teaspoons cornstarch
  • Pinch salt
  • 1/2 cup plus 1 tablespoon sugar or maple syrup
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup orange liqueur (recommended: Grand Marnier)
  • Pie crust
  • Whipped cream, for serving
  • Caramel ice cream, for serving

Preparation

Preheat the oven to 400 degrees F.

In a large mixing bowl combine the apples with the lemon juice, cornstarch, and salt and toss to combine. Add 1/2 cup sugar, nutmeg, and cinnamon and stir well. Toss with the orange liqueur. Transfer to a heated, large skillet.

On a lightly floured surface, roll the pie crust to a thickness of 1/8-inch and transfer to the top of the fruit mixture. Trim the edges flush with the edges of the skillet. Using the tip of a sharp knife, cut several steam vents in the top of the pie crust. Bake the pandowdy uncovered for 30 minutes.

Remove the pandowdy from the oven and reduce the oven temperature to 350 degrees F. Use the edge of a metal spatula to cut the crust into 1-inch squares, then press the crust down into the filling. Return the pandowdy to the oven and bake until golden brown, about 30 minutes longer. Let cool 15 to 20 minutes before serving.

Serve the pandowdy warm, with a dollop of whipped cream and a scoop of caramel ice cream.

Emeril Lagasse


Coffee-Coconut Tart

dessert coconut coffee untested

Ingredients

Crust:

  • 3/4 cup all purpose flour
  • 1/2 cup sweetened shredded coconut, toasted, cooled
  • 7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
  • 1/3 cup powdered sugar
  • 1 teaspoon instant coffee crystals
  • 1/4 teaspoon salt

Filling:

  • 1/4 cup sugar
  • 6 1/4 teaspoons instant coffee crystals
  • 2 tablespoons cornstarch
  • 1/2 cup plus 2 tablespoons whipping cream
  • 6 tablespoons cream of coconut (such as Coco Lopez)
  • 4 large egg yolks
  • 1/2 teaspoon vanilla extract

Topping:

  • 3/4 cup chilled whipping cream
  • 1/4 cup cream of coconut (such as Coco Lopez)
  • 2 tablespoons powdered sugar
  • Sweetened shredded coconut, toasted

Preparation

For crust: Preheat oven to 350°F. Combine all ingredients in processor. Process until moist clumps form, about 1 minute. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust until firm, about 10 minutes.

Place crust on baking sheet. Pierce all over with toothpick. Bake crust until golden brown, about 25 minutes. Cool.

For filling: Whisk sugar, coffee crystals and cornstarch in heavy medium saucepan until no cornstarch lumps remain. Gradually whisk in cream, then cream of coconut (coffee crystals will not dissolve completely). Mix in yolks. Whisk over medium heat until mixture thickens and boils, about 8 minutes. Cool in pan, whisking occasionally. Whisk in vanilla. Spread filling in crust. Chill until cold, about 2 hours. (Can be made 1 day ahead; cover and keep chilled.)

For topping: Beat whipping cream, cream of coconut and powdered sugar in medium bowl until firm peaks form. Spoon into pastry bag fitted with medium star tip. Pipe decoratively over filling.

Sprinkle with shredded coconut. Refrigerate until cold about 1 hour

Bon Appetit, October 1995