6 T butter, melted, plus more for greasing pan
1 1/2 cups plus 2 tablespoons sugar (divided)
1 1/4 cups all-purpose flour
1 T baking powder
1 1/4 cups whole milk
2 1/2 cups fresh (or frozen) peaches or other fruit
Makes 21 – 4 oz. servings
Preheat the oven to 350 degrees F. Grease 10” cast iron skillet with butter.
In a medium bowl, whisk 1 ¼ cups sugar with 1 ¼ cups flour and 1 ¼ cups milk. Whisk in the ¾ stick of melted butter.
Pour the batter into the baking dish until about half full each. Sprinkle the peaches evenly over the top of the batter. Sprinkle ¼ cup sugar over the peaches in each pan. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top.
Spoon a large portion into a bowl and top with good quality vanilla ice cream.
12 egg yolks
1 cup creamy peanut butter
1 cup of sugar
2 tsp. vanilla extract
7 ½ cups heavy cream
Preheat oven to 325 degrees F.
Beat egg yolks, 1 cup of white sugar and vanilla extract in a mixing bowl until thick
Pour cream into a saucepan and stir over low heat until it almost comes to boil.
Remove the cream from heat immediately. Temper the egg yolks with a ladle or two
of the cream. Then add the remaining cream and the peanut butter to the egg yolk
mixture and beat until well combined.
Place cream mixture into the top pan of a double boiler. Stir over simmering water
until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture
from heat immediately and pour into a shallow heat-proof dish.
Bake in preheated oven for 45 minutes in a bain marie w/ 1” of water. Remove from
oven and cool to room temperature (about 1 hour). Refrigerate for at least 1 hour
After the crème brule has been refrigerated for at least one hour, top with a thin
coating of chocolate ganache and return to the refrigerator for at least one hour.
4 oz. cream cheese softened
½ cup brown sugar
¼ cup chopped pecans
½ tsp. cinnamon
2 cans crescent roll dough
1 ½ cups powdered sugar
3-4 T milk
½ tsp. vanilla extract
Purple, yellow, and green sprinkles for decorating
Combine 4 ounces cream cheese, 1/2 cup brown sugar, 1/4 cup raisins, 1/4 cup chopped pecans and 1/2 teaspoon cinnamon in a food processor, and blend until smooth.
Unroll 2 cans of crescent roll dough and separate into triangles. On parchment paper, position triangles next to each other with the points toward the center, overlapping the long sides about 1/4 inch, forming a large round.
Spoon the filling in a circle, about halfway between the edges and the points of each triangle. Don't forget to place a small plastic baby or dried bean somewhere in the filling! (The person who gets this piece will have good luck for the year.)
Fold the short side of each triangle toward the center, then pull the point end of each triangle toward the outer rim of the pan to fully enclose the filling. Once the edges are folded up and firmly sealed, the cake is ready for baking. Bake the cake at 350 degrees F for 25 to 30 minutes or until golden brown.
Remove from the oven and let cool completely.
Whisk together 1 1/2 cups powdered sugar, 3 to 4 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Spoon the icing over the top of the cooled cake, letting the excess run down the sides.
While the icing is still wet, decorate with purple, yellow and green sugar sprinkles.
Makes 12 – 3 oz servings
2 cups heavy cream
6 tsp. Sugar Free Vanilla Pudding Mix
16 oz (2 pkg) Neufchatel Cream Cheese (softened)
1 cup Natural Peanut Butter
2 tsp. Vanilla Extract
2 cups Splenda or Stevia
Add heavy cream, Vanilla Pudding Mix to a bowl. Beat until stiff peaks form.
In another bowl add softened cream cheese and peanut butter. Add Vanilla and
Splenda and beat until fluffy. Fold the whipped cream in batches until combined.
Fill a pastry bag and pipe about 3 oz. into a ramekin. Top with dark chocolate
30 ladyfinger cookies
2 – 8 oz. packages of cream cheese, softened
24 fl.oz. (3 cups) heavy cream
2 tsp. vanilla extract – divided
1 tsp. brandy extract
1 cup strong espresso coffee
1 ¼ cups granulated sugar – divided
Chocolate bar for garnish
Line the bottom of a 9 x 13 glass pan with a single layer of ladyfinger cookies (about
15 cookies). Mix 1 cup of coffee, brandy extract, ½ cup of sugar and 1 tsp. of the
vanilla. Slowly pour ½ of this mixture over the cookies. Do it slowly so that each
cookie has the liquid poured over it.
Using a stand mixer or hand mixer, beat the cream cheese until smooth. Slowly
add the whipping cream. Initially beat on slow then gradually increase the speed.
Continue to mix until it looks like thickened whipped cream (8-10 minutes). Stir in
the remaining ¾ cup sugar and 1 tsp. of vanilla.
Spread half of the whipped cream mixture over the layer of cookies. Then add
another layer of cookies. Pour remaining coffee mixture evenly over the cookies.
Spread the rest of the whipped cream mixture over the second layer of cookies.
Shave some chocolate curls over the top for garnish. Cover and refrigerate until
3 cups all-purpose flour
1 cup sugar
4 cups milk
2 tablespoon orange liqueur (recommended: Grand Marnier)
2 teaspoon vanilla extract
2 tablespoon orange zest
1 cup clarified butter
3 cups freshly squeezed orange juice
4 tablespoons sugar
4 teaspoons grated orange zest
4 tablespoons orange liqueur (recommended: Grand Marnier)
6 oranges, peeled and sectioned
Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 3 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.
Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange sections. Return to the heat and flambe. Pour while on fire over the crepes.
Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange sections. Ignite some orange liqueur in a saucepan and gently pour over the crepes. Serve 2 crepes per person.
Top with whipped cream and serve immediately.
2 cups Chex cereal crumbs pulsed really fine
1/2 cup granulated sugar
4 oz. clarified melted butter
Mix the ingredients together making sure the crumbs are well moistened. Pack it
down tight in the cake pan. Bake for 10-15 minutes at 350 degrees. Remove and
One pan cake
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup cocoa
1 cup salted caramel bar, chopped
2 tsp baking soda
1/2 tsp salt
2/3 cup oil
2 TBS cider vinegar
1 TBS vanilla
2 cups cold coffee or water
8 oz. whipping cream
¼ cup powdered sugar
1 tsp. vanilla extract
Preheat oven to 350 degrees.
1 – (18 ¼ oz.) white cake mix
Stir together flour, 1 1/2 cups sugar, cocoa, baking soda and salt in an ungreased 13 x 9 baking dish. Make 3 wells in the mixture; pour oil in one, vinegar in one and vanilla in one. Pour in coffee, salted caramel chips, and stir all with a fork until well mixed. Spread into an even layer. Bake in a 350 oven for 35-40 minutes. Cool 15-20 minutes before cutting. Top with salted caramel sauce (see below)
Salted caramel sauce:
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
1 teaspoon sea salt
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan.
Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Cut cake and serve with Salted Caramel Sauce spooned over the top.
1 cup carbonated water
1/3 cup vegetable oil
¼ cup rum or ½ tsp. of rum or brandy extract
3 T fresh mint chopped
3 egg whites
½ cup butter
¼ cup water
1 cup sugar
½ cup rum
1 cup whipping cream
2 T powdered sugar
Heat oven to 350 degrees. Spray bottom of a 13x9 pan with baking spray (with flour) or with oil spray and then flour it.
Beat cake ingredients in a large bowl on low speed for 30 seconds; increase to medium speed and beat for 2 minutes. Pour batter into prepared pan; bake 30 minutes. Cool for 15 minutes.
Mix glaze ingredients in a sauce pan and heat to boiling over high heat, stirring frequently. Reduce heat to medium and boil another 2 minutes, stirring frequently, until glaze has thickened somewhat. Poke holes in the cake with a fork every inch. Pour glaze slowly over the cake. Allow to cool for 1 hour.
In a small bowl, beat whipping cream and powdered sugar until soft peaks form. Garnish the cake pieces with whipped cream and lime zest.
1 ½ cup whole milk
1 ½ tablespoon unflavored powdered gelatin
4 1/2 cups whipping cream
1/2 cup honey
1 1/2 tablespoon sugar
1 cup pureed strawberries
½ cup granulated sugar
Puree strawberries with ½ cup sugar until liquified. Set aside.
10 large slices of strawberry
10 strawberry fans
Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat.
Place 1 large slice of strawberry into the bowl (ramekin) or mold. Pour panna cotta into bowls or molds so that they are 3/4 full. Place a teaspoon of the strawberry puree onto the center. Using a toothpick, swirl the puree into the panna cotta to create a marbled effect. Cool slightly.
Refrigerate until set, at least 6 hours.
Gently remove panna cotta from the molds onto a saucer. Place a strawberry fan on top for garnish.