Category: Sweets – Other

Mini Puff Pastry Tartlets

Sometimes, big desserts are just too much…so  these easy-to-make, individually-sized cheesecakes with a puff pastry crust. give you just  bite of sweet.  Or, imagine a tray of tartlets with strawberry, kiwi, orange, cherry, crushed toffy, or…or…or.

Ingredients:

  • 1/2 of a 17.3-ounce package puff pastry sheets(1 sheet), thawed
  • 1 egg, beaten
  • 3/4 c cream cheese, softened
  • 3 Tab powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 c thawed frozen whipped topping
  • 36 fresh raspberries or mini semi-sweet chocolate pieces

Directions: 

  1. Heat the oven to 375°.
  2. Unfold the pastry sheet on a lightly floured surface.
  3. Roll the pastry sheet into an 18×9 inch rectangle.
  4. Cut into 18 (3-inch) squares.
  5. Press the pastry squares into 18 muffin-pan cups.
  6. Brush the edges of the pastries with the egg.
  7. Prick the centers of the pastries with a fork.
  8. Bake for 10 minutes or until the pastries are golden brown.
  9. Using the back of a spoon, press down the centers of the hot pastries to make an indentation.
  10. Let the pastries cool in the pans on wire racks for 5 minutes.
  11. Remove the tartlet shells from the pans and let cool completely on wire racks.
  12. Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth.
  13. Beat in the confectioners’ sugar and vanilla extract.
  14. Fold in the whipped topping.
  15. Spoon about 1 tablespoon cream cheese mixture into each tartlet shells.
  16. Refrigerate for 10 minutes or until the filling is firm.
  17. Top each pastry with 2 raspberries or a few chocolate chips.
  18. Sprinkle with additional confectioners’ sugar, if desired.

Serves: 18

Source:  Pepperidge Farms

Tiramisu

This is a traditional make-it-from-scratch recipe.  Be sure to get the crisp lady fingers, not the cakey ones.

Ingredients:

  • 8 large egg yolks
  • 1 c sugar
  • 1 c whole milk
  • Four 8-ounce containers mascarpone cheese, at room temperature
  • 1 1/2 c espresso or strong coffee, at room temperature
  • 1/2 c brandy or cognac
  • 32 to 34 crisp Italian ladyfingers (savoiardi)
  • 1/4 c Dutch-process cocoa powder
  • Bittersweet chocolate, for shaving

Directions:

  1. Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides.
  2. Fill a large bowl with ice water.
  3. Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves.
  4. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170°).
  5. Remove the bowl from the saucepan and set in the bowl of ice water.
  6. Whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy).
  7. Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.
  8. Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.

Source:  A Tasty Tour of Italy – VPWL April 2015

Pavlova 

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and whipped cream. The dessert is believed to have been created in honor of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years.  A little “fussy” to make, it is a very impressive presentation.

Ingredients:

  • 6 large egg whites
  • 1 1/4 c (superfine (castor) sugar
  • 1/2 tsp pure vanilla extract
  • 1 1/3 tsp white vinegar
  • 2/3 Tab cornstarch (corn flour)

Topping:

  • 1 c heavy whipping cream
  • 1 1/2 Tab granulated white sugar (or to taste)
  • 1/2 tsp pure vanilla extract
  • Fresh fruit – strawberries, raspberries, blackberries, or other fruit of your choice

Directions:

  1. Preheat oven to 250°.
  2. Place rack in center of oven.
  3. Line a baking sheet with parchment paper.
  4. Draw a 10 4” circles on the paper. They do not have to be perfect
  5. Turn the parchment paper over so the circle is on the reverse side.
  6. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks.
  7. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a
    little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers).
  8. Beat in the vanilla extract.
  9. Sprinkle the vinegar and cornstarch over the top of the meringue.
  10. With a rubber spatula, gently fold in.
  11. Spread the meringue inside the circles drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)
  12. Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color.
  13. Turn the oven off.
  14. Leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
  15. Just before serving gently place the meringue onto a serving plate.
  16. Put a generous serving of the whipped cream in the center of each serving.
  17. Top with the berries.

Serves:  10

Source:  A Visit to Provence – VPWL February 2015

Pina Colada Ice Cream with Fruit Skewers

For a more “adult” version, add 2 Tablespoons of dark rum to the pineapple.

Ingredients:

  • 2 cans (15 oz.) cream of coconut (found in the alcohol mixer or “ethnic” sections of the grocery store)
  • 2 c unsweetened coconut milk
  • 1 c whole milk
  • ¼ c pineapple juice
  • 2 c coconut flakes, sweetened or unsweetened, plus 1/2 cup for garnish, if desired
  • 2 1/2 c finely chopped fresh pineapple (or canned crushed pineapple, or puree the fresh pineapple in a blender))

Directions:

  1. Combine cream of coconut, coconut milk, whole milk and pineapple juice in a large mixing bowl.
  2. Add coconut flakes and stir to combine.
  3. Pour into ice cream maker and freeze according to the manufacturer’s instructions.
  4. When mixture is about 5 minutes from finishing, add pineapple.
  5. Freeze in airtight container for at least 3-4 hours, preferably overnight, for best results.
  6. Top with toasted coconut flakes, if desired. (To toast coconut flakes: Preheat oven to 325°. Place coconut flakes evenly over a baking sheet lined with parchment paper in the oven for approximately 15-20 minutes. Every 5-7 minutes, check on the coconut and toss. Careful not to burn the flakes. Once evenly golden, remove from oven and set aside to cool.)

Fruit skewers

Create enough fruit skewers for one each in your party from seasonal fruit with the Mexican flag (red, white, green) in mind.  Recommendations include pineapple, white peaches or white nectarines (white), strawberries or red grapes for red and green grapes or kiwi for green.

Serves:   8

Source:  Villa Park Women’s League:  Exploring the Fresh Tastes of Mexico

Baked Alaska

A classic dessert!  The secret is to be sure the meringue is completely covering the ice cream and cake.

Ingredients:

  • 1 (10 3/4-oz) frozen pound cake, not thawed
  • 2 pints super premium strawberry ice cream (not 1 quart)
  • 6 large egg whites
  • 1/4 tsp fresh lemon juice
  • 3/4 c sugar

Directions:

  1. Cut frozen cake crosswise into 1/2-inch-thick slices.
  2. Line bottom of a 9-inch pie plate with cake slices, some halved or cut into pieces to fill in gaps.
  3. Halve remaining cake slices lengthwise and place around edge of plate.
  4. Patch up any holes with pieces of remaining cake slices. (You may have a couple of slices left over.)
  5. Cut paper containers from ice cream,
  6. Slice each pint into 3 rounds.
  7. Arrange 3 rounds in 1 layer on top of cake in pie plate.
  8. Cut each remaining round into 6 wedges.
  9. Fill holes in ice cream layer with some of ice cream wedges and mound remainder in center of pie plate.
  10. Freeze 25 minutes.
  11. Preheat oven to 450°F.
  12. After ice cream and cake have been freezing 20 minutes, beat egg whites and a pinch of salt with an electric mixer until foamy.
  13. Add lemon juice and continue to beat until whites hold soft peaks.
  14. Gradually add sugar, beating, and continue beating until whites just hold stiff, glossy peaks.
  15. When time to serve, remove ice-cream base from freezer and mound meringue over it, spreading to edge of plate to cover ice cream completely.
  16. Bake in middle of oven until golden brown, about 6 minutes.
  17. Serve immediately.

Cooks’notes: • The base can be assembled 2 days ahead and frozen, tightly wrapped. Make meringue and, after topping base, bake Alaska 10 minutes

Serves: 8

Source:   VPWL Guess Who is Coming to Dinner

Bittersweet Chocolate Orange Fondue

The Villa Park Women’s League Dinners come with tested recipes. This is from January 2015, A Taste of San Francisco.

NOTE: This serves 4, so you will need to double and place into two fondue pots at the table or move to another room for coffee and dessert to make an easier reach. Do not feel limited by the ingredients noted below, go with whatever looks good. For example dates,    marshmallows, macaroons, apples, etc could also be used.

Ingredients:

  • 1/3 cup whipping cream
  • 1 1/2 teaspoons (packed) grated orange peel
  • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped (Preferably Ghirardelli)
  • 3 tablespoons Grand Marnier or other orange liqueur
    Dippers
  • 8 1-inch pieces pound cake
  • 8 1-inch pieces angel food cake
  • 8 fresh strawberries, hulled
  • 2 kiwis, peeled, each cut into 4 rounds
  • 1 small pear, cored, cut into 1-inch pieces
  • 1 large banana, cut into 8 rounds
  • 1 orange, peel and white pith removed, cut into sections
  • 8 dried Calimyrna figs
  • 8 dried apricot halves

Directions:

  1. Bring whipping cream and grated orange peel to simmer in heavy medium saucepan.
  2. Reduce heat to low.
  3. Add chopped chocolate and 1 tablespoon Grand Marnier.
  4. Whisk until mixture is smooth.
  5. Remove fondue from heat and blend in remaining 2 tablespoons Grand Marnier.
  6. Transfer fondue to a fondue pot.
  7. Place over candle or canned heat burner.
  8. Serve with dippers

Serves: 4

Source:   Villa Park Women’s League Gourmet

Spirited Ice Cream Drinks

These shakes, made from high-quality ice cream and booze, are a super simple way to cool down and relax on hot summer afternoons.  They also make a wonderful dessert.
Feel free to experiment with other flavors of ice cream and booze.  Check out Mudslides from KOA.

Brandy Shakes

  • 1 qt. vanilla ice cream, slightly softened
  • 1 cup brandy

Put ice cream and brandy in a blender and blend until smooth.
Pour into glasses.

Cappuccino Rum Shakes

  • 1 qt coffee ice cream, softened
  • 6 oz dark rum
  • 1/2 tsp ground cinnamon
  • 1 c whipped cream
  • unsweetened cocoa powder for garnish

Put ice cream, rum, and cinnamon in a blender and blend until smooth.
Top with whipped cream and cocoa powder

Serves:  4 -6

Grand Marnier Smoothie

  • 1/2 cup softened vanilla ice cream
  • 1 1/2 cups fresh orange juice
  • 1 ounce (2 tablespoons) Grand Marnier, or to taste
  • Garnish: 1/2 teaspoon freshly grated orange zest plus orange slices

In a blender, blend ice cream, orange juice, Grand Marnier and zest until smooth but still thick. Pour
mixture into 2 chilled stemmed glasses and garnish with orange slices.

Rusty Nail Shake

  • 1 pint (2 cups) softened vanilla ice cream
  • 1 ounce (2 tablespoons) Scotch, or to taste
  • 1 ounce (2 tablespoons) Drambuie, or to taste

Garnish: chopped toasted pecans

In a blender, blend ice cream, Scotch and Drambuie until smooth but still thick and pour into 2
chilled stemmed glasses. Garnish drinks with pecans.

Adult Mocaccino Milkshake

  • 1 qt vanilla ice cream
  • 1/2 c amber rum
  • 1/4 c creme de cacao
  • 1/4 c espresso liqueur

In a blender etc.

Caribbean Spiced Coffee Adult Milkshake

  • 1 qt vanilla ice cream
  • 1/3 c Captain Morgan Spiced Rum
  • 1/3 c espresso liqueur

In a blender and so forth.

 

Dream Whip Butter Frosting

A vintage recipe from an envelope of Dream Whip.  A rich butter frosting!  Vanilla, lemon, or orange  – make your favorite flavor for cupcakes or use for filling in chocolate cups.

Ingredients:

  • 1/3  c cold milk
  • 1 tsp vanilla
  • 1 (1 1/3 oz) envelope Dream Whip
  • 1 lb powdered’ sugar
  • 2 Tab milk
  • 3 Tab butter, softened

Instructions:  

  1. Combine 1/3 cup milk, vanilla, and Dream Whip in large bowl.
  2. Add half of sugar.
  3. Blend well.
  4. Whip rapidly until thickened–about 2 minutes.
  5. At medium speed alternately add remaining sugar and milk.
  6. Beat after each addition.
  7. Add butter, 1 tablespoon at a time, beating well.

Serves:   2 3/4 cups, enough for 8- or 9-inch layer cake or 24 cupcakes.

Source:  Genius Kitchen

.Lemon or Orange frosting
Prepare as above; omit vanilla and substitute 2 tablespoons lemon or orange juice for
the 2 tablespoons milk. Add 1 teaspoon grated lemon or orange rind after beating in
butter.

Bisquick Plum Cobbler

This is about as basic as you can get!  It also works with fresh peaches, apricots, etc,  and canned pie fillings.   Add a little brown sugar over the top to get a little caramelization on the top of the crust. It’s definitely not necessary, but it is pleasant.  Top with whipped cream or ice cream for added calories.

Ingredients:

  • 1 c Bisquick
  • ½ c sugar
  • ½ c milk
  • 1 Tbs butter, cubed
  • 4 – 6 plums, sliced

Directions:

  1. Preheat oven to 375⁰.
  2. Layer the sliced plums on the bottom of an 8”x8”x2” baking pan.
  3. In a small bowl, whisk together the bisquick, sugar and milk.
  4. Pour mixture over the fruit.
  5. Top with the butter.
  6. Bake for about 30 minutes or until the top is golden brown.

Serves:    4

Source:  A Garlic Goddess

Lemon Surprise Cheesecake

This looks a lot more complicated than it really is.  You can make the crust – do something else, make the filling, do something else.  Then make the cheesecake part and put it all together.

Crust Ingredients:

  • 1-1/2 c crushed lemon cream-filled sandwich cookies (Girl Scout cookies – hint, hint)
  • 2 Tab sugar
  • 1/4 c butter, melted

Lemon filling Ingredients: 

  • 2/3 c plus 2 Tab sugar
  • 5 Tab cornstarch
  • 1 c water
  • 2 egg yolks, lightly beaten
  • 1/3 c lemon juice
  • 2 Tabs butter
  • 1 tsp grated lemon peel

Cheesecake layer Ingredients: :

  • 1 envelope unflavored gelatin
  • 1/2 c lemon juice
  • 3 packages (8 oz each) cream cheese, softened
  • 3/4 c sugar
  • 1 c heavy whipping cream, whipped
  • 2 tsp grated lemon peel

Crust Directions:

  1. Preheat oven 350°. 
  2. Combine the cookie crumbs and sugar; stir in butter.
  3. Press onto the bottom of a lightly greased 9-in. springform pan.
  4. Place on a baking sheet.
  5. Bake at 350° for 8-10 minutes or until crust just begins to brown.
  6. Cool pan on a wire rack.

Lemon filling Directions:

  1. In a large saucepan, combine sugar and cornstarch.
  2. Stir in water until smooth.
  3. Cook and stir over medium-high heat until thickened and bubbly.
  4. Reduce heat; cook and stir 2 minutes longer.
  5. Remove from the heat.
  6. Stir a small amount of hot filling into egg yolks.
  7. Return all to pan, stirring constantly.
  8. Bring to a gentle boil; cook and stir 2 minutes longer.
  9. Remove from the heat.
  10. Gently stir in the lemon juice, butter and peel.
  11. Cool to room temperature without stirring.

Cheesecake Directions:

  1. In a small saucepan, sprinkle gelatin over lemon juice;.
  2. Let stand for 1 minute.
  3. Heat over low heat, stirring until gelatin is dissolved. 
  4. Remove from the heat. 
  5. In a large bowl, beat cream cheese and sugar.
  6. Gradually beat in gelatin mixture until combined.
  7. Fold in the whipped cream and lemon peel.

Assembly Directions:

  1. Spoon three-fourths of cheesecake mixture into crust;.
  2. Build up edges slightly.
  3. Chill for 5 minutes.
  4. Spoon lemon filling over cheesecake layer to within 1/2 in of edges.
  5. Top with remaining cheesecake mixture.
  6. Cover and refrigerate overnight. 
  7. Carefully run a knife around edge of pan; remove sides of pan.
  8. Refrigerate leftovers.

Serves: 12

Source: © Taste of Home 2014 Karen Chesnut, Clarksburg, California

Villa Park Women’s League – GOURMET – March 15, 2014