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.
1 pkg. Golden Oreos
1/4 cup unsalted butter, melted
3 - 8 ounce packages cream cheese, room temperature
2 cups sour cream divided
1 cup + 1/4 cup sugar (1/4 cup is reserved for late in the baking)
1 Oz. Orange Extract
3 tablespoons freshly squeezed lime juice
2 teaspoons grated lime peel
4 large eggs
Few drops of green food coloring
Very thin lime slices (garnish)
Preheat oven to 350 degrees.
Pulse oreos in a food processor until crumbs. You should end up with about 2 cups of cereal crumbs. Mix oreo crumbs with butter in medium bowl until blended.
Press mixture onto bottom of a 9x13 cake pan. Refrigerate while preparing filling.
Using electric mixer, beat cream cheese in large bowl until fluffy. Add 1 cup sour cream, 1 cup sugar, Grand Marnier (or Orange Extract), tequila, lime juice, and lime peel and beat until well blended. Add eggs 1 at a time, beating just until blended after each addition.
Pour filling into crust. Bake until center is softly set, about 70-75 minutes. Maintain oven temperature.
Mix remaining 1 cup sour cream, 1/4 cup sugar, 1 tablespoon lime juice, 1-2 drops of green food coloring in small bowl. Pour over cheesecake. Using spatula, smooth top.
Sprinkle the edge of the cheesecake with coarse sea salt to rim the cheesecake. Garnish with one thin slice of lime on each piece of cake.
Bake cheesecake 5 minutes longer. Transfer pan to rack and cool completely. Refrigerate until well chilled, at least 4 hours or overnight. Run knife around pan sides to loosen cake. Garnish cake with lime slices.
1⁄3 cup butter, softened
1⁄2 cup granulated sugar
2 eggs, lightly beaten
3⁄4 cup evaporated milk
2 cups mashed sweet potatoes
1 teaspoon vanilla extract
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄4 teaspoon salt
9 inches unbaked pie shells cut into 3” circles
In a mixing bowl, cream butter and sugar. Add eggs; mix well. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well. Pour into cut pie shells placed in muffin tins.
Bake at 425 degrees for 15 minutes.
Reduce heat to 350 degrees; bake 20-30 minutes longer or until pie tests done.
Cool; Store in refrigerator. Top with marshmallow topping and torch the top slightly
1/3 cup water
¾ cup granulated sugar
¾ cup corn syrup
3 egg whites (room temperature)
½ tsp. Cream of Tartar
1 tsp. Vanilla Extract
Place egg whites and cream of tartar in a stand mixer with the whisk attachment. Place water, sugar, corn syrup in a medium saucepan over low heat, stir to combine.
Do not let the sugar completely dissolve.
Insert a candy thermometer into the saucepan and turn heat to medium. Do Not stir from this point on. Simmer to 240 degrees. Remove sugar syrup from the heat.
Mix egg whites at medium speed and whip until they form soft peaks. Turn mixer to low and slowly pour syrup down the side of the bowl in a steady stream.
Once all the syrup is in, turn up the speed to med/high and whip until fluffy, thick and glossy. Add in the vanilla and fluff until cool.
Spoon over the individual pies and lightly torch.
Serves 12 - 9 x 13 pan
2 teaspoon unsalted butter
8 large eggs
2 cup firmly packed light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 teaspoon pure vanilla extract
1/2 cup Bourbon
1 quart half-and-half
16 slices day-old French bread or Brioche, cut into 1/2-inch cubes (about 8 cups)
1 cup raisins, or more if desired
1 1/4 cups heavy cream
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
Dust with King Cake sugar to decorate
Kentucky Bourbon Sauce
1 cup heavy cream
1 cup half-and-half
2 teaspoons pure vanilla extract
6 tablespoons sugar
1 tablespoon cornstarch
3 tablespoons bourbon
Preheat the oven to 350ºF and grease a 13 x 9 baking pan with the butter.
Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins and let the mixture sit for 2 hours, stirring occasionally. Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for at least 5 minutes before serving.
To serve, cut the pudding into 1-inch thick slices. Lay each slice in the center of a serving plate. Spoon some of the Bourbon Sauce over the pudding and top with the spiced cream. Garnish with a sprig of fresh mint and confectioners’ sugar.
Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes. Yield: generous 2 cups
Kentucky Bourbon Sauce
Heat the cream, half-and-half, vanilla and sugar in a saucepan over high heat, whisking, for 3 minutes. Dissolve the cornstarch in the bourbon. When bubbles form around the edges of the cream, whisk in the bourbon mixture. As the cream boils up, remove the pot from the heat and continue whisking vigorously until thoroughly blended and slightly thickened. Place over low heat and simmer for 1 minute. (This is not a thick cream sauce; it’s meant to be fairly thin.)
Cut and plate bread pudding. Drizzle bourbon sauce over the bread pudding and top with spiced cream. Dust the spiced cream with purple, yellow, and green sugar.
22 Oreo Blonde Oreo cookies crumbs
3 T melted butter
3 – 8 oz. pkg. softened cream cheese
1 cup sugar
3 T AP Flour
¾ cup eggnog
½ tsp. Brandy or Rum Extract
1 pinch ground nutmeg
Preheat oven to 325 degrees F.
Process cookies in food processor until crumbs, do not remove filling.
In a medium bowl combine Oreo Cooking crumbs and butter. Press into the bottom of a 9 inch spring form pan.
Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat oven to 425 degrees F.
In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, brandy or rum extract and nutmeg. Pour mixture into cooled crust.
Bake in preheated oven for 10 minutes.
Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
1 pkg. active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening
1 quart vegetable oil for frying
1/4 cup confectioners' sugar
In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated
milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the
shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24
Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180
degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper
Shake confectioners sugar on hot beignets. Serve warm.
3 medium size (1 lbs. in total, when weighed with pits) ripe Hass Avocados), pitted and skinned
1 can (15 ounces) coconut milk
1/2 cup heavy cream
1/2 cup (3.5 ounces) granulated sugar
1/2 teaspoon rum
1/8 teaspoon salt
1/2 teaspoon lime juice, freshly squeezed
1/4 cup unsweetened coconut, toasted (as garnish)
Process avocados in the bowl of a food processor until they are completely pureed, 10-15 seconds. Add in the coconut milk, heavy cream, sugar, rum, salt, and lime juice. Process until it is smooth mixture, 20-30 seconds. Transfer it to a bowl and cover it with stretch film. Let it cool thoroughly in the fridge. Once chilled, churn it in your ice cream maker according to the manufacturer’s instructions. Place in an airtight container and freeze until firm. When ready to serve, top it off with toasted coconut and a mint leaf.
If possible, crack open several coconut shells and serve the ice cream in that. Using a strait edged heavy tool or the back of a chef’s knife, whack the coconut along the equator all the way around. The shell should crack perfectly in half. Drain the liquid. You can use an angle grinder to create a flat spot on the coconut so it stands upright on a plate, or just let it lie to one side with the ice cream. Yields 1 quart ice cream.
3-4 Granny Smith apples
1 1/4 cups golden raisins
1 cup spiced rum
2 cinnamon sticks
3/4 cup light brown sugar – packed
½ cup sliced almonds
1/2 cup apple juice
¼ cup (1/2 stick) unsalted butter
Marinate the raisins in a bowl with the rum and cinnamon sticks for 4 hours to overnight if possible.
Preheat oven to 375°F.
Core and slice the apples. Arrange apples, in the bottom of a 13x9x2 baking dish.
Remove raisins from the rum and place them in a medium bowl. Add the cinnamon sticks to the baking dish. Reserve the rum for later. Add the brown sugar, and almonds and stir to blend. Pour the apples juice over the apples. Sprinkle the rum raisin mix over the apples. Dot apples with butter.
Bake apples 15 minutes until the apples are tender.
Prior to serving pour the reserved rum plus a ¼ more over the apples and flambé while sprinkling a little more cinnamon over the top.
Spoon the apples and juices over a bowl of ice cream.
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup cocoa
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
1/3 cup sugar
1/2 tsp cinnamon
8 oz. whipping cream
¼ cup powdered sugar
1 tsp. vanilla extract
Stir together flour, 1 1/2 cups sugar, cocoa, baking soda and salt in an ungreased
12x8 foil baking pan.
Make 3 wells in the mixture; pour oil in one, vinegar in one and vanilla in one.
Pour in coffee and stir all with a fork until well mixed. Spread into an even layer.
Combine 1/3 cup sugar and cinnamon; sprinkle half over batter.
Bake in a 350 oven for 35-40 minutes. Sprinkle remaining cinnamon sugar over hot cake.
Cool 15-20 minutes before cutting.
Top with whipped cream
2 – 8 oz. packages cream cheese (softened)
12 oz. of pumpkin puree
¼ cup maple syrup
¼ tsp. pumpkin pie spice
1 ½ tsp. vanilla
2 tsp. corn starch
½ box of Cinnamon Chex ground (approx. 2 cups)
6 T melted butter
Grind the Cinnamon Chex cereal until fine crumbs. Pour into a large bowl and
drizzle the butter over the cereal crumbs. Stir to evenly coat all of the crumbs.
Press the crumbs into the bottom of a large springform pan and bake for 18
minutes at 350 degrees. Allow to cool.
In a bowl mix together all the remaining ingredients until well incorporated.
Spread evenly over the cooked crust. Place in the refrigerator for 4 hours or in
the freezer for 1 hour. Top with whipped cream and serve.