Archived Dessert Recipes
6.75 ounces all-purpose flour (about 1 1/2 cups)
1 1/2 tablespoons sugar
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
5 tablespoons ice water
1/2 cup sugar
3 large egg yolks
1.1 ounces all-purpose flour (about 1/4 cup)
2 tablespoons grated Satsuma orange rind
6 tablespoons Satsuma orange juice
2 tablespoons lemon juice
1 tablespoon butter, melted
3 large egg whites
1/2 cup sugar
1/2 teaspoon vanilla extract
• To prepare crust, weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, 1 1/2 tablespoons sugar, and salt in a food processor; process until blended. Add 6 tablespoons butter, and pulse until the mixture resembles coarse meal. With processor on, slowly pour 5 tablespoons ice water through food chute; process until dough forms a ball. Shape dough into a 6-inch circle. Wrap in plastic wrap; chill 30 minutes.
• Preheat oven to 400°.
• Roll dough out to a 10-inch circle on a lightly floured surface. Place dough into a 9-inch round removable-bottom tart pan. Fold edges under; press dough against sides of pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 10 minutes or until edge is lightly browned. Remove pie weights and foil; reduce oven temperature to 375°. Bake an additional 15 minutes or until crust is golden. Cool 10 minutes.
• To prepare filling, combine 1/2 cup sugar and egg yolks in a large bowl; beat with a mixer at medium-high speed 3 minutes or until thick. Weigh or lightly spoon 1.1 ounces (about 1/4 cup) flour into a dry measuring cup; level with a knife. Add flour, Satsuma orange rind, and the next 3 ingredients (through melted butter); stir just until combined. Pour mixture into cooled crust. Bake at 375° for 20 minutes or until filling is set. Remove from oven; cool completely. Reduce oven temperature to 325°.
• To prepare meringue, beat egg whites with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold in vanilla. Spread meringue evenly over filling, sealing to edge of crust. Bake at 325° for 25 minutes; cool 1 hour on a wire rack.
Candied Satsuma Peel
12 Satsuma oranges
2 1/2 cups sugar, divided
3/4 cup water
• Peel oranges; scrape white pith from rind.
• Reserve orange sections for another use.
• Cut rind into 1/4-inch strips.
• Combine 1 1/2 cups sugar and 3/4 cup water in a medium saucepan over medium heat; cook 2 minutes or until sugar dissolves, stirring constantly.
• Stir in rind; cover, reduce heat, and simmer 3 minutes.
• Remove from heat; cool completely.
• Strain rind mixture through a sieve into a bowl.
• Discard liquid. Pat rind dry with paper towels.
• Place remaining 1 cup sugar and rind in a medium bowl, tossing well to coat.
3½ cups Satsuma juice
1½ tsp. lemon juice
5 cups granulated sugar
1 package of Sure-Jell
• Bring the juice and Sure-Jell up to a boil in a high-sided saucepot, stirring continuously.
• Boil for 1 minute. The boil should be a hard boil that will not stir down.
• Add the sugar and bring to a hard rolling boil for 1 minute.
• Pour into sanitized jelly jars, then place the sanitized lid and ring on the jars. Screw down hand-tight.
• Process in boiling water canner for 10 minutes.
• Remove from boiling water place on a towel-lined surface & allow to cool.
• Once cool let sit overnight. Check for proper seal by depressing on the lid. If lid pops, refrigerate and use ASAP. For those that sealed properly, label & place in a dark, cool place.
• Follow proper sanitizing techniques that are given in the packaging of the jars.
3/4 cup sugar
1 cup water
2 1/2 cups fresh Satsuma juice (about 14-16 fruits, depending on size)
6 tbsp fresh lime juice
• To make simple syrup, whisk together sugar and water in a small saucepan. Place over medium heat and bring to a boil.
• Boil for about 30 seconds, or until sugar is dissolved and mixture is clear.
• Remove from heat and let cool completely.
• Stir together simple syrup, Satsuma juice, and lime juice.
• Taste and add more lime juice if needed to create a strong sweet-tart balance.
• Strain through a fine-mesh sieve positioned over a medium sized bowl.
• Cover with plastic wrap and refrigerate at least 24 hours to chill well and allow for flavors to develop.
• Freeze mixture in an ice-cream maker according to manufacturer’s instructions.
• Eat right away if you like your sorbet on the softer side. For an icier treat, leave it in the freezer for 3-4 hours before serving.
Orange Sherbet Freezees
2 pints or ½ gallon Orange Sherbet
1 pint vanilla ice cream
1 liter 7-up or Sprite
1 lime for garnet (optional)
• For each serving, combine 3 scoops of sherbet and 1 scoop of vanilla ice cream in a blender
• Add ¼ liter soda
• Add ice cubes to blender until full
• Cover and blend on high until smooth and frothy
• Pour into fountain glass or tall glass
• Garnish with a lime
• Repeat for each serving
Buttermilk Pound Cake
1 C. margarine or butter
2 C. sugar
2 tsp. vanilla
3 C. flour
½ tsp. baking soda
½ tsp. salt
1 C. buttermilk
• Preheat oven to 325
• Grease and flour one 10” Bundt or tube pan
• In medium bowl, mix flour, baking soda and salt
• In a large bowl, cream margarine and sugar until light and fluffy
• Blend in eggs and vanilla
• Alternately, add in flour and buttermilk, mixing well as you go
• Pour into pan
• Bake 1 hr (+/- 5 min) until tester comes out clean
• Cool 10 min and remove from pan
Betty Crocker’s Banana Bread
1 C. sugar
1/3 C. margarine or butter, softened
1 ½ C mashed ripe bananas (3-4 medium sized)
1/3 C. water
1 2/3 C. all purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
½ C. chopped nuts (can substitute chocolate chips)
• Heat oven to 350 degrees F
• Grease bottom only of loaf pan – 8.5x4.5x2.5” or 9x5x3”
• Mix sugar and margarine in 2 ½ Q. bowl
• Stir in eggs until blended
• Add Bananas and water; beat for 30 seconds
• Stir in remaining ingredients except nuts (or chips)., just until moistened then add nuts
• Pour into pan
• Bake until wooden pick inserted in center comes out clean – 8” loaf about 1 ¼ hours, 9” loaf 55-60 minutes
• Cool for 5 minutes
• Loosen sides of loaf from pan and remove
• Cool before slicing
*Do not use self-rising flour
Strawberry – Vanilla Frozen Swirl Pops
1lb fresh strawberries, hulled and halved
½ cup sugar
2 teaspoons lemon juice
2 pints vanilla ice cream
12 paper cups and 12 wooden sticks
• Mash strawberries in a large bowl with potato masher or fork
• Transfer to a 12” non-stick skillet
• Mix in lemon juice and sugar, boil over medium heat, stirring occasionally until slightly thickened, about 10 minutes
• Transfer to a bowl and put in freezer, uncovered for about 10 minutes until cold
• Put ice cream in microwave safe bowl, microwave at 30% power, 10 seconds at a time, stirring in between intervals until softened (about 50 seconds total)
• Spread ice cream evenly in a 9” x 13” baking dish and freeze while strawberry mix is chilling
• Remove both the ice cream and strawberry mix from freezer, dollop tablespoons of strawberry mix all over the ice cream
• Swirl gently and spoon into cups
• Add sticks and freeze until firm, about 1 ¼ hours
Can save in freezer for 4 days
Option – scoop into bowls if you don’t want to make pops
1 egg yolk
3/4 cup firmly packed light brown sugar
2 Tbsp all-purpose flour
1 tsp pumpkin pie spice
1 tsp vanilla extract
3/4 cup canned pumpkin puree
3 Tbsp melted butter
1 1/4 cups buttermilk
• Roll out dough on lightly floured surface to 12 inch round, or use one disk of ready made
• Carefully transfer to 9-inch pie pan. Press into pan. Trim and decoratively crimp
• Let stand in refrigerator for 2 hours or over night
• Freeze until firm, about 15 minutes
• Preheat oven to 400 degrees F
• Bake crust until just golden, about 15 minutes, reduce oven temperature to 350
• Meanwhile, whisk eggs, egg yolk and sugar in large bowl until blended
• Mix in flour, pumpkin pie spice and vanilla
• Stir in pumpkin and butter, then buttermilk
• Pour filling into crust
• Bake until set (center will puff slightly) about 45 minutes
• Cool completely
Oatmeal Cranberry White Chocolate Chunk Cookies
2/3 C. butter or margarine
2/3 C. brown sugar
2 large eggs
1 ½ C. old fashioned oats
1 ½ C. flour
1 tsp baking soda
½ tsp salt
1 – 6oz. package Crasins® Sweetened Dried Cranberries
2/3 C. white chocolate chips
• Preheat oven to 375 degrees F.
• Using and electric mixer, beat mutter and sugar together in a medium mixing bowl until light and fluffy
• Add eggs, missing well
• In a separate bowl, combine dry ingredients
• Add dry ingredients to butter mix in small additions, mixing well after each addition
• Stir in sweetened dried cranberries and white chocolate chunks
• Drop by rounded spoonfuls onto ungreased cookie sheets
• Bake for 10-12 minutes or until golden brown
• Cool on wire rack
Makes approximately 2 ½ dozen cookies
Meringue Pie Recipe
2 cups graham cracker crumbs
¼ cup melted butter
3 eggs, separated, at room temperature
1 teaspoon vanilla extract, divided
½ teaspoon salt, divided
2½ cups fresh Satsuma, tangerine or orange juice, divided
¾ cup sugar
¼ cup cornstarch
¼ cup finely grated tangerine or orange zest
¼ teaspoon cream of tartar
6 tablespoons confectioners’ sugar
• Preheat oven to 350F.
• Combine cracker crumbs and butter; toss with a fork until moist. Press into bottom of a 9-inch pie pan coated with cooking spray. Bake 10 minutes; cool.
• Increase oven temperature to 375F.
• Whisk egg yolks, ½ teaspoon vanilla, ¼ teaspoon salt and ½ cup juice in a medium bowl until smooth.
• Combine remaining juice, sugar, cornstarch and zest in a medium saucepan; whisk in egg yolk mixture. Cook over medium heat, whisking constantly, until thick and bubbling, about 5 minutes. Pour into crust.
• Beat egg whites, cream of tartar, and remaining ¼ teaspoon salt in a large bowl with a mixer at high speed until foamy, about 1 minute. Beat in confectioners’ sugar 1 tablespoon at a time; continue beating until soft peaks form. Beat in remaining ½ teaspoon vanilla.
• Spread meringue over warm pie, sealing to crust’s edges.
• Bake until lightly browned and set, about 15 minutes. Cool to room temperature on a wire rack before serving. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Season, "The Sunshine Season," Dec. 2007.
2 Tbsp. butter, melted
1 ½ C. Oreo cookie crumbs (about 25 Oreo cookies, finely chopped)
Three 8 oz. packages cream cheese, softened
1 C. sugar
¼ tsp. salt
2 tsp. vanilla extract
¼ C. all-purpose flour
8 oz. sour cream
5 Oreo cookies, coarsely chopped for filling
10 Oreo cookies, coarsely chopped for topping
• All ingredients should be at room temperature before beginning
• Preheat oven to 325 degrees F
• Make crust by mixing melted butter and Oreo crumbs, press onto the bottom and 1-1/2” up sides of a 9-in. springform pan; set aside
• For filling – beat cream cheese with electric mixer on low until fluffy
• Slowly add the sugar and continue beating the cream cheese until mixed well
• Add the eggs one at a time and continue to beat until blended
• Measure the vanilla, salt and flour; pour into the cream cheese mix and beat until smooth
• Add sour cream and beat
• Stir in the 5 coarsely chopped Oreo cookies with a spoon by hand
• Pour the cream cheese mix into the springform pan and sprinkle the 10 coarsely chopped Oreo cookies over the filling
• Place the pan in the middle of oven and bake for 1 hr and 15 min.
• Turn off heat and open oven door, letting cheesecake stay in oven for 1 hr.
• Remove from oven and let cool before placing in refrigerator
• Refrigerate for 24 hrs before serving for best flavor
2 cups brown sugar, packed
1 cup shelled walnuts
2 teaspoon ground cinnamon
3/4 cup softened butter, salted
3 large eggs
1 teaspoon vanilla extract
3 cups unbleached all purpose flour
1 1/2 cups sour cream
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
• Preheat oven to 350°F
• Line muffin tins with paper liners or lightly grease with butter
• Mince the walnuts until very fine, or grind in food chopper
• In med bowl combine walnuts, 1/2 C brown sugar, and cinnamon,
set aside. In large mixing bowl put remaining 1 1/2 C brown sugar, butter, eggs, and vanilla, using an electric hand mixer at med speed, combine until creamy-scraping bowl often
• Add flour, sour cream, baking soda, baking powder, and salt
• Beat at low speed just until well mixed
• Using a spatula fold and swirl in nut mixture until moist and incorporated throughout batter, but not completely blended, creating veins of nuts running through the batter
• Fill muffin cups 3/4 of the way to the top
• Bake for 20 min or until muffin top springs back when touched
• Remove muffins from tin immediately when done, cool on wire rack
Grilled Fruit Skewers with Spicy Maple Cumin Glaze
4 cups fruit chunks – pick your favorite – like pineapple, peaches and bananas
Bamboo skewers, soaked in water
½ cup light maple syrup
¼ teaspoon cumin
¼ teaspoon cinnamon
¼ teaspoon red pepper
• In a small mixing bowl, combine glaze ingredients and mix well.
• Add fruit to glaze mixture and stir in.
• Cover and refrigerate until needed.
• Build a charcoal fire for direct grilling.
• Place fruit chunks on bamboo skewer, alternating each fruit type.
• Place fruit skewers on grill and cook for 1 ½ minutes on each side.
• Remove and serve.
Baked Honey Apples
2 to 3 apples, cored and sliced into ¾" rings
½ cup butter or margarine
1/3 cup honey
• Arrange 2 or 3 apples, cored and sliced into ¾" rings on each of four 12x12-inch pieces of heavy-duty foil.
• Dot with butter; drizzle with honey.
• Fold foil loosely around apples; seal edges.
• Grill packets, on covered grill, over medium-hot charcoal 12 to 15 minutes or until apples are crisp-tender, turning packets once.
Creepy Crawly Spiders
2 cups miniature marshmallows
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted
24 pieces black shoestring licorice (12 inch)
48 assorted miniature round candies
• Mix marshmallows and melted chocolate until marshmallows are completely coated.
• Drop by spoonfuls onto sheets of wax paper to make 24 clusters for the "bodies" of the "spiders."
• Cut each 12-inch piece licorice into 8 pieces.
• Decorate each spider with 8 pieces of licorice for the "legs" and 2 candies for the "eyes."
• Let stand at room temperature or refrigerate until firm.
• Stir in 1/4 cup coarsely chopped PLANTERS Walnuts or Dry Roasted Peanuts along with the marshmallows.
*Last updated 2/13/11