Category: Sweets – Other

Coffee Ice Cream

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

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

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

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

Candied Pecans

Don’t buy those expensive little packets of candied nuts – make your own.  Stored in a sealed container.

Ingredients:

  • 1/2 c pecans
  • 1 tbsp brown sugar
  • 2-3 pinches salt
  • 2-3 pinches ground cinnamon

Directions:

  1. Put the pecans to a skillet which has been heated over medium heat, and heat the pecans, shaking the pan from time to time, until the pecans become fragrant.
  2. Combine the sugar, water, salt and cinnamon, in a small glass, stirring until the sugar has dissolved.
  3. Pour over the pecans in the skillet and cook stirring until the water has evaporated and the pecans are covered in a glaze.
  4. Empty the pecans onto parchment paper, trying to keep them in a single layer. cool.

Serves:  Makes ½ cup

Source: cookingweekends.blogspot.com

Chocolate Fondue Cups

This turned out to be a really fun way to do fondue for dessert.

Ingredients:

  • 3 c semi-sweet chocolate pieces (18 oz)
  • 1 ½ c heavy cream
  • ¼ c honey
  • 2 tsp vanilla extract
  • 2 10 oz packages Pepperidge Farm Puff Pastry Shells
  • Anything that would be good dipped in chocolate: small marshmallows, strawberries, banana slices, mandarin oranges, cherries, etc.

Directions:

  1. Place defrosted puff pastry shells on ungreased baking sheets with “top” facing up.
  2. Place pastry shells about 2 inches apart on baking sheet.
  3. Bake puff pastry shells in a preheated 425°F oven for 18 – 20 minutes.
  4. Remove and cool on rack for 5 minutes.
  5. Cut around “top” and remove. Press down pastry inside the shell.
  6. Heat chocolate pieces, heavy cream and honey in a heavy sauce pan over low heat until the mixture is smooth, stirring occasionally.
  7. Remove from heat stir in vanilla extract.
  8. Spoon chocolate into pastry shells on dessert plate.

Serve with fruit, etc next to shell.

Serves: 12

Source: Peppperidge Farm

Comment: You may substitute orange, coffee or raspberry flavored liqueur for the vanilla.

Pears in Red Wine with Caramel Sauce

Oh so yummy!  The perfect fall dessert.  And save the caramel sauce left for ice cream.  One of those “fancy” desserts that isn’t really that hard – and you can event make it the day before.  

Ingredients:

  • 10 – 12 pears, peeled, but not cored – they don’t have to be ripe.
  • 1 bottle red wine (750 ml)
  • 2c water
  • 1c sugar

Directions:

  1. Trim bottom of pears so they stand up.
  2. Place pears in a large pan (or 2) on their sides.
  3. Add water, wine and sugar.
  4. Let simmer about 15 minutes.
  5. Turn the pears over.
  6. Simmer another 15 minutes or until quite soft.
  7. Remove with a slotted spoon and place in pan to cool.

 

Caramel Sauce Oceania

Ingredients:

1 ½ c sugar
¼ c water
1 ½ c heavy cream
5 Tab unsalted butter, room temperature (1/3 c)
Pinch of Fleur de Sel (sea salt)

Directions:

  1. Pour the sugar into a large saucepan.
  2. Stir in water.
  3. Bring to a simmer over medium heat, stirring to completely dissolve the sugar.
  4. Continue to simmer without stirring until the sugar has melted and is a rich amber, about 15 -25 minutes.
  5. Remove from heat.
  6. Slowly stir in the cream. Do not add too quickly or the caramel will bubble up and burn you.
  7. Stir in the butter and Fleur de sel.

Serves: about 2 cup

To serve: Place a puddle of caramel on the plate and stand the pear on top of sauce. Serve with knife and fork.

Notes: If the caramel seizes, return the pan to medium heat until it melts again.

Source: Taste of the World – The Food and Flavors of Oceania Cruises

Summer Madness

Keep the kids out of these!!

Ingredients:

  • 1 large seedless watermelon
  • 1 c rum
  • 1 c scotch
  • toothpicks

Directions

  1. Cut watermelon in 1 inch cubes.
  2. Divide into two resealable plastic bags.
  3. Pour rum in one bag.
  4. Pour scotch in the other.
  5. Refrigerate over night, stirring occasionally.

Serves:  Take what is left to the party in 2 bowls.

Source: Boomvanger’s Cookbook, Lahaina Yacht Club

Rum Pineapple

Luau time!  Good for dessert or cocktails.

Ingredients:

  • 3 ripe pineapple peeled, cored and quartered lengthwise
  • 3 c rum
  • toothpicks

Directions:

  1. Slice each quarter into 10 pieces.
  2. Place in a large bowl or self-sealing bag.
  3. Add rum.
  4. Let marinate for 6 hours, or overnight.
  5. Place on a rack over a rimmed pan (lined with foil for easy cleanup).
  6. Place under broiler for about 5-8 minutes, until lightly browned.
  7. Serve on tray with toothpicks.

Serve:s 120 pieces

Source: I made it up.

Comments: Save the rum for your next MaiTai.

Coconut Mousse

 Perfect for your luau.

Ingredients:

  • 1 pt half and half (2c)
  • 3 envelopes unflavored gelatin
  • 1/3 c water
  • 1 c sugar
  • 3 c grated or flake coconut (divided use)
  • 1 ½ pints whipping cream (3 c)
  • 1 tsp coconut extract

Directions:

  1. Bring the half and half to a boil (Watch closely – it will boil over!)
  2. Dissolve the gelatin in water.
  3. Add gelatin mixture and sugar to half and half, cooking until sugar dissolves – about 2 minutes.
  4. Cool and add 2 cups coconut.
  5. Beat coconut extract and cream until stiff.
  6. Fold in cooled half and half mixture.
  7. Pour into 40 2oz plastic portion cups.
  8. Be sure to include some coconut in each cup as it sinks to the bottom,
  9. Refrigerate
  10. Toast 1 cup of coconut and sprinkle on top of each refrigerated mousse.

Serves: 40 for a little taste, 8 – 10 as a dessert.

Source: A taste of Aloha, A collection of recipes from the Junior League of Honolulu