Sweets – Other

Baked Alaska

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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

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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

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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

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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

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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

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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

Honey Cinnamon Filo Roll-ups

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This cinnamony treat is almost baklava, but with only a few easy ingredients, and a fraction of the work.  If using on a plat of mixed filo treats, cut the rolls into smaller pieces. Remember, there are approximately 24 sheets of dough in 1/2 a pound of filo – box is 1 pound.  Might as well double everything and freeze some.

Ingredients:

  • 2 c ground walnuts, toasted
  • 1/4 c sugar
  • 2 tsp ground cinnamon
  • 12 sheets frozen filo dough, thawed
  • 1/2 c butter, melted  (1/4 pound)

Syrup:

  • 1/2 c honey
  • 1/2 c sugar
  • 1/2 c water
  • 1 Tab lemon juice

Directions:

  1. Preheat oven to 350°.
  2. Combine walnuts, sugar and cinnamon.
  3. Place one sheet of filo dough on a 15×12-in. piece of waxed paper; brush with butter.  Don’t be too worried if it tears – rolling will cover it up.
  4. Place a second filo sheet on top, brushing it with butter. (You can keep remaining filo covered with a damp towel to prevent it from drying out.)
  5. Sprinkle with 1/4 cup walnut mixture.
  6. Using waxed paper, roll up tightly jelly-roll style, starting with a long side, removing paper as you roll.
  7. Slice roll into four smaller rolls; transfer rolls to a greased 13×9-in. baking dish.
  8. Repeat with remaining filo dough and 1/4 cupfuls of walnut mixture.
  9. Bake until light brown, 14-16 minutes.
  10. Cool dish on a wire rack.
  11. Meanwhile, in a small saucepan, combine all syrup ingredients.
  12. Bring to a boil.
  13. Reduce heat.
  14. Simmer 5 minutes.
  15. Cool 10 minutes.
  16. Drizzle cinnamon rolls with syrup.
  17. Sprinkle with remaining walnut mixture.

Servings:  24

Source: Taste of home

Chocolate-Dipped Phyllo Sticks

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Looking for a little something special to share with friends or family? Try these crunchy treats. Remember, there are approximately 20 sheets of dough in each 1/2 pound of filo dough.  As long as you are at it, make more! They have a way of disappearing.  Multiply by 4 and you should be good to go.

Ingredients:

  • 4 sheets phyllo dough
  • 1/2 c butter, melted (1/4 lb)
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  • 2 ounces semisweet chocolate, finely chopped (more if you dip them as deep as you can and still hold on to them.)
  • 1/2 teaspoon shortening
  • 1/2 ounce white baking chocolate, melted

Directions:

  1. Preheat oven to 425°.
  2. Place one sheet of phyllo dough on a work surface.
  3. Brush with butter.
  4. Cover with a second sheet of phyllo.
  5. Brush with butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.)
  6. Cut phyllo lengthwise in half.
  7. Cut each half crosswise into five rectangles (4-1/2×2-3/4 in.).
  8. Tightly roll up rectangles jelly-roll style, starting with a long side.
  9. Mix sugar and cinnamon.
  10. Lightly brush sticks with butter.
  11. Sprinkle with 1-1/2 teaspoons sugar mixture.
  12. Place on an ungreased baking sheet.
  13. Bake until lightly browned, 3-5 minutes.
  14. Remove to a wire rack to cool.
  15. Repeat with remaining ingredients.
  16. In a microwave, melt semisweet chocolate and shortening.
  17. Stir until smooth.
  18. Dip one end of each phyllo stick in chocolate.
  19. Allow extra to drip off.
  20. Place on waxed paper.
  21. Let stand until set.
  22. Drizzle with white chocolate.

Serves:  Makes 20 rolls

Source:  Taste of Home

Date and Walnut Phyllo Rolls with Greek Yogurt and Honey

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You know Bon Appetite – must be fancy!  You can use any dates (buy the  pitted for heaven’s sake) and any honey.  If you are putting these on a tray with other filo dough goodies, cut them into 2 inch pieces.  

Ingredients:

  • 14 oz Medjool dates (about 1 1/2 cups), pitted
  • 1/2 c walnuts, toasted
  • 3 Tab plus 1/4 cup Greek honey or other honey
  • 1 tsp finely grated orange peel
  • 1/2 tsp cardamom seeds (from about 10 pods), finely ground in spice mill or in mortar with pestle (Really? Use 1/4 tsp of the already ground stuff!)
  • 20  sheets fresh phyllo pastry or frozen, thawed (1/2 a package)
  • 1/2 c (1 stick) unsalted butter, melted
  • 1 c Greek whole-milk yogurt

Directions:

  1. Combine dates, walnuts, 3 tablespoons honey, orange peel, and cardamom in processor.
  2. Blend until paste forms.
  3. Preheat oven to 375°.
  4. Line rimmed baking sheet with parchment.
  5. Cover phyllo stack with plastic wrap, then damp kitchen towel.
  6. Remove 1 phyllo sheet from stack and place on work surface.
  7. Brush with melted butter.
  8. Top with second sheet.
  9. Brush with butter.
  10. Starting 1 inch from edge at short end of phyllo, spoon 3 tablespoons date mixture in dollops in row parallel to edge.
  11. Mold date mixture into log, leaving 1/2-inch border at edges of phyllo.
  12. Roll up date log in phyllo, enclosing filling and forming roll (filling will be exposed at ends).
  13. Transfer to baking sheet; brush with butter.
  14. Repeat with remaining phyllo, butter, and date mixture.
  15. Bake until golden, about 23 minutes.
  16. Cool on baking sheet.
  17. Spoon yogurt into small bowl (or 10 individual bowls).
  18. Drizzle remaining 1/4 cup honey over yogurt.
  19. Place 1 phyllo roll on each plate. Serve with honey-yogurt for dipping.

Serves:  10

Source:   Bon Appetit

 

 

 

Orange-Almond Choclava

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A twist on classic baklava, this recipe adds semisweet chocolate to the nut filling and drizzles even more on top.  Phyllo (filo) dough is not as tricky as it seems.  Works really well to have two people to do this – one to layer and one to brush.  Buy a soft 2 inch paint brush to speed things up. (Run it through the dishwasher first – duh!)

Ingredients:

  • 1 lb slivered almonds (4 cups)
  • 1 c semisweet chocolate chips
  • 3/4 c sugar
  • 2 Tab grated orange zest
  • 1-1/2 c butter, melted
  • 1 package (16 ounces)frozen phyllo dough, thawed (Should be approximately 40 sheets.  It is ok if the top set is short one or two.)

Syrup

  • 1-1/4 c orange juice
  • 3/4 c sugar
  • 1/2 c honey
  • 2 Tab lemon juice

Drizzle:

Directions:

  1. Preheat oven to 325°.
  2. Place almonds and chocolate chips in a food processor; pulse until finely chopped.
  3. In a large bowl, combine almond mixture, sugar and orange zest.
  4. Brush a 15x10x1-in. baking pan with some of the butter.
  5. Unroll phyllo dough.
  6. Layer 10 sheets of phyllo in prepared pan, brushing each with butter. Keep remaining phyllo covered with a damp towel to prevent it from drying out.
  7. Sprinkle with a third of the almond mixture.
  8. Repeat 10 layers plus filling twice, brushing each sheet with butter.
  9. Top with remaining phyllo sheets, brushing each with butter.
  10. Cut into 1-in. diamonds.
  11. Bake until golden brown, 50-60 minutes.
  12. Meanwhile, in a saucepan, combine syrup ingredients.
  13. Bring to a boil.
  14. Reduce heat.
  15. Simmer, uncovered, 20 minutes.
  16. In a small heavy saucepan, heat chocolate and water over very low heat until melted and smooth, stirring constantly.
  17. Pour syrup over warm baklava.
  18. Drizzle with chocolate mixture.
  19. Cool completely in pan on a wire rack.
  20. Refrigerate, covered, several hours or overnight.
  21. You may have to re cut the diamonds.
  22. Serve at room temperature.

Serves:  6 dz pieces

Source:  Taste of Home