Sweets – Other

Dark Cherry Sauce

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So simple, so good! Try it on chicken, duck, ice cream, and any chocolate pie or cake.

Ingredients:

  • ½ c sugar
  • 2 tsp almond extract
  • 2 pound frozen pitted sweet cherries, defrosted, 6 cups
  • ¼ c water
  • ½ tsp almond extract

Directions:

  1. Combine the cherries and their liquid with sugar, and ½ cup water in a large pan.
  2. Bring to a simmer over moderate heat and cook about 3 minutes.
  3. Remove the cherries to a bowl with a slotted spoon.
  4. Raise the heat to medium-high and boil until the liquid is reduced to approximately ½ cup, about 5 minutes more. Watch – it will boil over!
  5. Pour sauce over the cherries.
  6. Add almond extract.
  7. Let cool to room temperature or chill.

Serves: Makes approximately 5 cups

Source: Laura b. Russell, Recipe Developer and Cookbook Author

Comment: The sauce can be made ahead. Keep it in the refrigerator, covered.

Ice Cream Bar

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You can figure on 1/2 gallon  of ice cream to serve 12 unless they are hungry boys – then double it.

  • Chocolate Ice Cream (½ gal each)
  • Vanilla Ice Cream (½ gal each)
  • Hershey Chocolate Syrup
  • Caramel Syrup
  • Marshmallow Crème
  • Bananas Sliced
  • Strawberries Sliced
  • Nuts/Chopped/Topping
  • Coconut Shredded
  • Mini Chocolate Chips
  • Red Sprinkles
  • Maraschino Cherries without stems
  • Whipped Cream Bomb 13 oz
  • Godiva Chocolate Liqueur

Comment: Use a muffin pan lined with cupcake liners and scoop ice cream for each individual serving. Hold in freezer.

Alternately, cut the 1/2 gallon block of ice cream in half top to bottom and cut each half into 5 servings.

 

Cherry-Lime Cobbler with Vanilla Créme Fraîche Biscuits

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Real creme fraiche is delicious.  but, in a pinch you can substitute sour cream or yogurt.

Ingredients for Filling:

  • ½ c golden brown sugar (packed)
  • 4 tsp cornstarch
  • Pinch of salt
  • ½ c water
  • 40 oz frozen tart cherries
  • 1 Tab fresh lime juice
  • 1 tsp finely grated lime peel

 

Directions for Filling:

  1. Stir brown sugar, cornstarch, and salt in large sauce pan.
  2. Stir in 1/2 cup water.
  3. Stir over medium heat until sugar and cornstarch dissolve.
  4. Add cherries; bring to boil, scraping sides of skillet and stirring frequently.
  5. Reduce heat to medium-low; simmer until mixture thickens, about 2 – 4 minutes.
  6. Remove from heat.
  7. Stir in lime juice and lime peel.
  8. Transfer filling to 9 x 13 x 2-inch glass baking dish.

Ingredients for Biscuits:

  • 1 ¾ c flour
  • ¾ c sugar
  • 1 Tab baking powder
  • ¼ tsp salt
  • 2 c crème fraîche or sour cream (divided use)
  • 2 tsp vanilla extract
  • ¼ tsp finely grated lime peel
  • 1 Tab milk (about)
  • 1 Tab suga

Directions for Biscuits:

  1. Whisk flour, ¾ cup sugar, baking powder, and salt in medium bowl.
  2. Whisk 1 cup crème fraîche, vanilla, and lime peel in small bowl.
  3. Add crème fraîche mixture to dry ingredients.
  4. Stir with fork just until dough begins to come together.
  5. Turn dough out onto well floured surface and knead just until dough holds together.
  6. Gather dough into round; pat out to 1/2-inch thickness.
  7. Using 2-inch biscuit cutter or cookie cutter dipped in flour, cut out rounds.
  8. Gather dough scraps together; pat out to 1/2-inch thickness and cut out more dough rounds for a total of 10.
  9. Transfer rounds to another rimmed baking sheet;
  10. Brush tops lightly with milk, then sprinkle with remaining 1 tablespoon sugar.

Directions for Baking:

  1. Position 1 rack in top third and 1 rack in bottom third of oven.
  2. Preheat to 450°F.
  3. Place cherries in bottom third of oven and biscuits in top third of oven.
  4. Bake until cherries are bubbling and biscuits are golden, about 10 minutes.
  5. Warm cherries in 300° oven for 15 minutes.
  6. Divide warm cherries among 10 bowls; top each with 1 biscuit and spoonful ofremaining crème fraîche

Serves: Makes 10 servings

Source: Bon Appétit | June 2008 by Lori Longbotham

Tequila-Lime Syrup

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Use the tequila-lime syrup on any fruit.  Oranges or pineapple are especially good.

Ingredients:

  • 1/2 c granulated sugar
  • 1/4 c tequila
  • 2 Tab lime juice
  • 2 tsp. finely grated lime zest

Directions

  1. Combine the sugar, tequila, and lime zest in a 1-quart saucepan.
  2. Bring to a simmer over medium heat, stirring to dissolve the sugar.
  3. Remove from the heat and stir in the lime juice.
  4. Pour the warm syrup over any fruit and gently toss.
  5. Cover and refrigerate until cold, at least 1 hour.
  6. Gently toss before serving.

Serves: 1 cup

Source: by Shelley Wiseman from Fine Cooking Issue 124

Apple and Apricot Crisp

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Comfort food on a dark and rainy day.

Topping Ingredients:

  • 1 c flour
  • 1 c old fashion rolled oats
  • 1 c brown sugar
  • 1/8 tsp salt
  • ¾ c butter, melted

Topping Directions:

Blend flour, brown sugar, salt, oats and butter until mixture resembles coarse meal.

Filling Ingredients:

  • 1 orange grated zest and juice of
  • 1 ½ c dried apricots (7.5 ounces), coarsely chopped (use scissors)
  • 1/3 c brandy
  • ½ c granulated sugar
  • 1 tsp ground cinnamon
    6 large Granny Smith apples peeled, quartered and sliced thin crosswise

Filling Directions:

  1. Preheat oven to 375 degrees°.
  2. In a small bowl, soak the apricots in brandy and orange juice for 5 minutes.
  3. In a buttered 9×13 inch glass baking dish, toss together apples, apricots, brandy/orange juice, orange zest, sugar, and cinnamon
  4. Spread evenly in pan.
  5. Sprinkle oat mixture evenly over top.
  6. Pat topping down gently.
  7. Bake for 30-35 minutes, or until apples are tender and topping is browned. It may take longer depending on the apples.
  8. Serve with Brandy Mascarpone on top

Serves: 10 -12

Source: Get Off Your Butt and Bake. Adapted from Sinfully Easy Delicious Desserts by Alice Medrich

Brandy Mascarpone

Ingredients:

  • 1 lb mascarpone cheese
  • ¼ c cream
  • ¼ c sugar
  • ¼ c Brandy
  • 1 Tab lemon juice

Directions:
Whisk together.

Serves: 1 ½ cups

Source: Sunset Magazine, November 2013

Comment:  In a pinch, you can substitute a mixture of 8oz cream cheese, 1/4 c heavy cream, and 2 Tab butter, softened for the mascarpone cheese.

 

 

Brandy Mascarpone

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This is the topping you use when you want something more impressive that just plain whipped cream.

Ingredients:

  • 1 lb mascarpone cheese
  • ¼ c cream
  • ¼ c sugar
  • ¼ c Brandy
  • 1 Tab lemon juice

Directions:
Whisk together.

Serves: 1 ½ cups

Source: Sunset Magazine, November 2013

Comment:  In a pinch, you can substitute a mixture of 8oz cream cheese, 1/4 c heavy cream, and 2 Tab butter, softened for the mascarpone cheese..

 

Coffee Ice Cream

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Boy, is this simple.  I can see trying it with powdered drink granules too.

Ingredients:

  • 3 Tab instant coffee granules ( I used espresso.)
  • 2 Tab water (or use a coffee liqueur.)
  • 3/4 c sweetened condensed milk
  • 3 c whipping cream

Directions:

Mix coffee granules with hot water until dissolved.

  1. Stir into sweetened condensed milk and cream in a large bowl.
  2. Beat until thick.  (“Beat the heck out of it”)
  3. Freeze.

Serves:  1 1/2 pints  more or less, depends on how much you taste before it freezes.

Source:  Donna Barasch

Homemade Eggnog Coffee Creamer

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Use the other ¾ cup in the eggnog cookies

Ingredients:

  • 1 qt – minus 3/4 c eggnog
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground nutmeg
  • 1 Tab rum or whiskey or 1 tsp rum flavor extract

Directions:

  1. Open up eggnog container and remove 3/4 cup of eggnog.
  2. Add vanilla to remaining eggnog in the carton.
  3. Added nutmeg.
  4. Added rum or whiskey.
  5. Shake it up.
  6. Refrigerate

Serves: Makes slightly less than 1 quart

Source: Fluffydragon at instructables.com

Comments: Just make sure you shake it up every time before using.

“Champagne” Buttercream Frosting

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This is from the “Champagne” cup cake recipe – good on any white cake or sugar cookie.  

Ingredients:

  • 3¼ c powdered sugar
  • 1 c butter, softened
  • 1 tsp vanilla extract
  • 5-8 tbsp sweet champagne (Asti Spimante)

Directions:

  1. Mix the powdered sugar and butter together over low speed until well blended then ramp it up to medium.
  2. Add the vanilla and champagne at medium speed for a minute. Vary the amount of “champagne” to thin the frosting.
    Frost the cupcakes

Serves: 24 cupcakes

Source:  Adapted from GiveMeSomeOven.com

“Champagne” Sabayon

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For being such a simple recipe, I was shocked by how incredible the sabayon was. I couldn’t stop dipping my finger in it until I realized I wouldn’t have enough for the “Champagne” cupcakes. The “champagne” really pops in this creamy presentation.  It would also go great on top of berries and pound cake.  

Ingredients:

  • 4 large egg yolks
  • 4 Tab sugar
  • 1/2 c Asti Spumanti

Directions:

  1. Bring water to a simmer in a half-full saucepan.
  2. Whisk the ingredients until smooth in a metal bowl.
  3. Create a double boiler by putting the the bowl over the saucepan and whisk constantly until the sauce is thick and doubled in volume (about 5 minutes).  (or use a double boiler if you have one.)
  4. Chill in the fridge.

Serves:  About 1 1/2 cups

Source:  Emeril Lagasse