Dessert Recipes
Sweet Potato Pie This is one of my favorites! The hazelnut cream is wonderful!
Preheat oven to 375°. Place crust in pie pan, trimming crust as needed. Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup, and evaporated milk. Pour mixture into pie crust and sprinkle with pecans. Bake 40 to 45 minutes or until an inserted knife comes out clean. Set aside and let cool.
Hazelnut Cream Topping:
Wisk the whipping cream and confectioner's sugar on high speed until soft peaks form on the cream. Continuing whisking on high while you slowly pour in the liquor and maintain the soft peaks. Top the pie with the whipped cream and enjoy!
Pecan Pralines
Heat skillet to 250°F. Add milks, margarine, and sugars allow to heat until margarine melts. Stir in pecans. Cook while stirring until sugar starts to thicken around the edges of the skillet. Turn heat off. Continue to stir until mixture cools and thickens. Using a large spoon, drop spoonfuls of the mixture one at a time onto a cookie sheet or waxed paper. Allow to cool. Serves 12.
1. Preheat the oven to 375°F. Coat a deep-dish pie plate with nonstick cooking
spray and line it with waxed paper. Coat the waxed paper with cooking spray.
2. In a small bowl, combine 4 tablespoons butter, the brown sugar, and pecans;
mix well and spread evenly over the bottom of the pie plate. Unfold 1 pie crust
and place it in the pie plate, pressing the crust firmly against the nut mixture
and the sides of the plate; set aside.
3. In a large bowl, combine the granulated sugar, flour, cinnamon, and the
remaining 2 tablespoons butter; mix well. Add the apples and toss gently to
coat. Spoon into the pie crust.
4. Unfold the second pie crust and place over the apple mixture. Trim and fold
the edges together to seal. Using a knife, cut four 1-inch slits in the top
crust.
5. Bake for 1 to 1-1/4 hours, or until the crust is golden (see Tip). Carefully
loosen the waxed paper around the rim and invert the pie onto a serving plate
while still hot. Remove the waxed paper and allow to cool slightly; cut into
wedges and serve warm, or allow to cool completely before serving.
Baked Apples -- Core 4 baking apples, leaving the bottom intact -- Mix 1/4 cup brown sugar, 1/4 cup granulated sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 stick butter (cut into small pieces), 1 tablespoon raisins and 1 tablespoon walnuts together. Fill apples with the mixture and wrap in aluminum foil and place on hot coals or grill. Cook until apples are soft. Yield: 4 servings
Cherry-Berry Fruit Crisp -- In a shallow baking dish, combine 1 lb. of Nectarines (pitted & sliced), 1/2 pt. Blueberries, 1/2 lb. pitted Cherries, 1 pt. of Strawberries (stemmed and quartered) and 1/4 cup Granulated Sugar -- Finely grind 4 whole Graham Crackers and place into a small mixing bowl -- Stir in 1 cup Rolled Oats, 1 cup Brown Sugar, 1/2 cup Flour, 1/2 teaspoon Cinnamon -- With a fork cut in butter until mixture resembles small marbles and generously sprinkle over fruit -- Cook indirectly (charcoal grills - place charcoal to the edges of the grill / gas grills - use only one burner and put dish on the side without flames) over medium heat for approximately 35 minutes or until tender. Yields: 6 servings
Grilled Fruit Sundaes -- Slice one small pineapple, 2 fresh peaches, 2 star fruit and 2 plums into 3/4 inch slices and cook on grill for 8 minutes or until tender. Meanwhile, place 1/4 cup of butter, 1/4 cup of medium brown sugar and 1/4 cup of heavy cream into a saucepan and cook over medium heat for approximately 8 minutes, stirring occasionally. Remove fruit from grill and cut into bit-sized pieces. Evenly divide ice cream into dessert glasses, place fruit on top of ice cream and pour sauce over top. May add chocolate sauce and shredded coconut. Yields: 8 servings
More to come!