the Desserts

Ahh, dessert... We usually mulled around the table after a delectable holiday meal, munching on some nuts and fruits. The wonderful aroma of fresh coffee percolating triggered visions of what was on the way...

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Anise Cookies

2 lbs. Flour (2-3 cups)
1 cup Granulated Sugar
8 teaspoons Baking Powder
1/2 teaspoon Salt
6-7 Eggs
1 cup Vegetable Oil
Juice from 1/2 Fresh Orange
Juice from one Fresh Lemon
2 ounces Anisette Liquor
Icing Sugar

Sift all dry ingredients together. Make ‘a well’ and pour in liquids, mix until it ‘holds.’ Shape dough into cookies and Bake on a pregreased cookie sheet at 400° F (preheated), for 10-15 minutes or until golden. Brush with Icing Sugar.

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Apple Pandowdy

4-5 medium sized Cooking Apples
1/2 cup Granulated Sugar
1 tablespoon Ground Cinnamon
1 stick packaged Pie Crust Mix
2 tablespoons Softened Butter
1/2 cup Packed Brown Sugar

Preheat oven to 350° F. Grease pan. Peel core and cut Apples into 1/4" slices. Arrange slices in a greased, shallow, 2 quart oblong baking dish. Sprinkle with Granulated Sugar and Cinnamon (over the Apples). In a small bowl, crumble the Pie Crust Stick. Add Butter and Brown Sugar. Work together with your fingers until well blended. Crumble mixture over the Apples and bake for 30 minutes.

Serve warm with Whipped Cream or Ice Cream.

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Cannolli Cream

3 lbs. Fresh Ricotta Cheese (strained)
3 cups Granulated Sugar
1/2 cup Corn Starch
2-1/2 cups Milk
1 teaspoon Cinnamon
1 tablespoon Vanilla
3/4 cup Chocolate Chips
1/4 cup finely-chopped Citron (optional, but recommended)

Place Fresh Ricotta Cheese in a colander over a bowl. Put in Refrigerator (covered) for about a day to drain.

In a large saucepan, mix the Sugar and Corn Starch together well. Blend in Milk and mix until smooth. Place over low to medium heat, bring to a boil stirring constantly. The mixture will become extremely thick, similar to “wallpaper paste.” Cook for an additional 15-minutes, stirring constantly to reduce sticking and burning. Some of the mixture will no-doubt stick and burn, so “don’t get too upset,” this is inevitable. After the mixture is cooked, transfer into a large bowl and cool until cold. As the mixture cools, push the strained Ricotta Cheese through a sieve using the back of the spoon, do this so that the Ricotta falls on a clean dish towel.

When mixture is cold, mix in the Cinnamon and Vanilla Extract well. Add Ricotta, whip using mixer for 45-seconds or give it a quick ‘whirl’ in a food processor, if possible. After the mixture is whipped and creamy, stir in the Chocolate Chips and Chopped Citron. If possible, let mixture sit ‘in the fridge’ for a day to let the flavors to blend. Stuff into Cannolli Shells and sprinkle with Confectioners Sugar.

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Chocolate Almond Chips

1 cup soft Butter
1 cup Granulated Sugar
1/2 teaspoon Almond Extract
1/2 cup roasted, diced Almonds
2 cups all-purpose Flour
1 bar (4 ounces) Sweet Chocolate, broken into pieces

Heat oven to 325° F. Grease 13” x 9” x 2” pan, Combine ingredients, except Chocolate in a large mixer bowl. Mix at low speed or by hand until dough forms. Spread in pan. Bake 35-40 minutes or until golden brown. Melt Chocolate with 3 tablespoons Water over low heat. Drizzle on cookies. Cool slightly, cut warm. Makes 4-1/2 dozen 1” squares.

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Christmas Stollen

2 cups unsifted Flour
1/2 cup Granulated Sugar
1 teaspoon Salt
1 package Active Dry Yeast
1 cup Milk
1/2 cup Butter
• Heat until blended
2 Eggs, beaten
2 tablespoons Lemon Zest
1/2 cup Raisins
1/2 cup halved Glaze Cherries
1/2 cup thinly-sliced Citron
1/4 cup Dark Rum
3 cups unsifted Flour, or more
Knead until smooth
First rising... until double in bulk
Second rising... until double in bulk
Oven 350F degrees. Bake for 30 minutes
Butter
Fine Granulated Sugar
Yield: 1 large, or 2 medium sized Stollens

In a large bowl, stir together 2 cups unsifted Flour, Sugar, Salt and Active Dry Yeast. In a saucepan, beat Milk and Butter until ‘just’ blended. Cool slightly and stir into Flour mixture in bowl. Mixing well, add beaten Eggs and Lemon Zest. Combine Raisins, Cherries, Citron with the Dark Rum mixing well. Blend well into batter, add additional Flour until mixture tends to ‘clean’ the bowl. Turn dough out on floured board and knead adding more Flour until smooth and elastic, but not sticky. Place dough in greased bowl, turning over once to grease the top.

Cover with clean cloth and place in warm spot ‘to rise.’ When dough is ‘doubled in bulk,’ punch down. Knead briefly and shape into 1 large or 2 medium sized ovals. Fold over, almost in half, as in the ‘Parker House Roll’ fashion. Place on greased baking sheet, cover with cloth add allow to rise until double in bulk again.
Bake in moderate oven for 30 minutes or until nicely browned. While hot, rub entire surface with Butter. Then, dredge Stollen in very-fine Granulated Sugar. Place on rack and allow to cool thoroughly to room temperature before wrapping in aluminum foil (to store).

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Cran-Apple Pie

2 pie crusts
Combine together:
1-3/4 cups Sugar
1/2 cup Flour
3 cups Tart Apples, cored, peeled and thinly sliced
2 cups Cranberries (Fresh or Frozen)
2 tablespoons Butter

Layer Apples and Cranberries. Sprinkle Sugar/Flour mixture on top. Dab with 2 tablespoons of Butter. Top with crust. Bake in preheated oven at 425° F for 35-45 minutes.

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Cream Puffs

4 tablespoons Butter
1/2 cup Flour
2 Eggs
1/2 cup Water

Preheat oven to 375° F. Combine 1/2 cup Water and Butter in a saucepan and bring to a boil. Remove from heat and add the Flour all at once, stirring vigorously with a large wooden spoon. Return to moderate heat while stirring constantly until the dough leaves the sides of the pan and forms a ball. Remove from heat and let cool for about 5-minutes. Add Eggs one at-a-time beating hard until the dough is smooth. Place large rounded tablespoons on a ungreased cookie sheet, 2-inches apart. Bake for 30-minutes or until ‘puffs’ are golden. Carefully cut the tops and scoop out the centers. Cool on a rack. Fill with Cream and replace tops.

Filling:
1 cup Fresh Ricotta Cheese
2 tablespoons granulated Sugar
1/8 teaspoon Cinnamon
1/8 teaspoons Ground Cloves
1/8 teaspoon Nutmeg

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Fig (mincemeat) Cookies

filling:
1 1/2 cups Dried Figs
4 Tart-Apples, peeled and cored
1 1/2 cups Seedless Raisins
1/2 Orange, including Rind
1/2 Lemon, including Rind
1/2 cup Cider Vinegar
1 1/2 cup Dark Brown Sugar
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Ground Cloves

Chop Figs, Apples and Raisins coarsely. Add the Cider Vinegar and heat to boiling point. Reduce heat and simmer for 10 minutes. Add Sugar, Salt, Cinnamon, Nutmeg, and Ground Cloves. Simmer for 15 more minutes. Let cool.
For Dough, use “Rich Tea Biscuit Dough. Mix Dough and roll out thinly. Cut into 2-inch by 3-inch pieces. Spoon the filling smoothly and roll like jelly-roll. Place on cookie sheet cut-side down. Bake for 15-20 minutes at 350° F preheated.

Brush with mixture of 1/2 cup Confectionery Sugar and 1 tablespoon of Water immediately after being removed from oven.

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French Vanilla Cream Filling

2/3 cup Granulated Sugar
1/2 cup all-purpose Flour
1/2 teaspoon Salt
3 cups scalded Milk
6 lightly-beaten Egg Yolks
2 teaspoons Vanilla
2 tablespoons Butter
Mix dry ingredients in a large saucepan, gradually add the scalded Milk stirring constantly. Cook over medium heat until thick. Remove from heat. Stir a little hot mixture into beaten Egg Yolks, then blend this into the remaining hot mixture and cook using low heat until thickened. Remove from heat, blend in the Vanilla and the Butter. Cool.

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Honey Balls

2 Eggs
2 cups Flour
1 pinch Salt
1/2 teaspoon Baking Powder

Mix dry ingredients, then Eggs (one at a time) until smooth enough to roll (add more Flour if necessary). Roll into long, thin strips and cut into 1/2-inch pieces. Cook in hot oil (do not use Olive Oil) a few at a time as to prevent bubbling over.

 

Honey Glaze

1 cup Honey (clear, heated)
Heat honey in a large pot, add cooked “Honey Balls” and mix until covered. You can add Candied diced fruit as well. Serve with Candy Sprinkles in a bowl.

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Marble Cake

2 cups Flour
1-1/2 cups Sugar
2-1/2 teaspoons Baking Powder
1/4 teaspoon Salt
2/3 cup Shortening
1 cup Milk
6 Egg Yolks
1 teaspoon Vanilla Extract
1 square (1 oz) Baker’s Unsweetened Chocolate (melted)
Chocolate Glaze (below)

Preheat oven to 350° F. Grease and flour a bundt pan or a tube pan, 10” x 4”. In a mixer bowl stir together Flour, Sugar, Baking Powder and Salt. Add Shortening, Milk, Egg Yolks and Vanilla Extract... beat 3 minutes at medium speed or ‘450’ vigorous strokes by hand! Pour about 2/3 of the batter into the pan. Stir Chocolate into remaining batter, drop by spoonfuls into the batter in the pan. Use rubber spatula to swirl the marble effect into the batter. Bake about 60 minutes. If tube pan is used, baking time will be slightly shorter. Cool in pan for 10 minutes, then turn out. When cake is cool, spread with warm glaze. Wrap in SaranWrap.

Chocolate Glaze

Melt 1 square Baker’s Unsweetened Chocolate with 1 tablespoon Butter over low heat. Remove from heat, blend 3/4 cup Confectioner’s Sugar, 1-1/2 tablespoons Milk and a dash of Salt.

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New Airlines Praline Chews

1/2 cup Butter, softened
1 cup Brown Sugar, packed
1-1/4 cups Flour*
*when using self-rising flour, omit baking powder and salt
1/3 cup Maple Syrup
3 teaspoons Baking Powder
1/2 teaspoon Salt
about 3 ounces Pecan Halves

Heat oven to 375° F. Combine all ingredients except Pecan Halves. Mix just until a soft dough forms. Roll into 1 inch balls, place 3” apart on lightly greased baking sheet. Flatten each with a greased bottom of a glass (dipped in Granulated Sugar). Place 3 Pecan Halves on each cookie. Bake about 8 minutes. Cookie will flatten and should be chewy-crisp. Cool for 1-2 minutes before removing from sheet. Makes 3 to 3-1/2 dozen cookies.

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Peaches Poached in Burgundy

1 cup Sugar
1 cup Water
1 cup Burgundy Wine
6 ripe peaches
1 can (9-ounces) Crushed Pineapples w/Juice
2 teaspoons Lemon Juice
Whipped Cream or Sour Cream

In a shallow skillet, mix the Sugar and the Water. Boil for 5 Minutes. Add the Burgundy Wine, and the peaches (pealed, pitted, and cut in half). Add the Peach halves to the Burgundy Sauce and simmer briefly turning over once. Remove Peach Halves to a shallow dish. Add the Crushed Pineapples, there Juice, and the Lemon Juice to the simmering Burgundy Sauce. Continue to cook for approximately 10 minutes, it’s volume should be reduced by half. Spoon the Sauce over the Peaches.

Served thoroughly chilled or slightly Warm
Add a dab of Sweetened Whipped Cream or Sour Cream.

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Pumpkin Cheese Cake

1/3 cup Butter or Margarine
1/3 cup Granulated Sugar
1 Egg
1-1/4 cup Flour

Preheat oven to 400° F. Cream Sugar and Butter/Margarine. Blend in Egg followed by the Flour.
3/4 cup Granulated Sugar
16 ounce can Pumpkin
1 teaspoon Cinnamon
1/4 teaspoon Ginger
1/4 teaspoon Nutmeg
dash of Salt
2 Eggs
2 packages 8 ounce Cream Cheese

Combine softened Cream Cheese and Sugar, mixing at medium speed until well blended. Blend in spices with Salt. Add the Eggs one at-a-time, mixing well after each. Pour mixture into pastry lined pan. Smooth surface to the edge of the crust. Press dough with the bottom of a pan, 2 inches high. Bake at 400° F for 5 minutes. Reduce temperature of oven to 350° F and bake for 50 minutes.

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Pumpkin Flan Cake

see Spice Cake

Custard:
3/4 cup Granulated Sugar
1 can (16 ounces) Pumpkin
1 cup Light Cream
2 Eggs
1/2 cup packed Brown Sugar
3-4 tablespoons White Rum
1/2 to 1 cup Whipping Cream

Preheat oven to 350° F. Melt Granulated Sugar in a pan until it is an even amber color. Remove from heat and pour quickly onto a 9” pie pan. Quickly skew pan in all directions (at once?) to coat the bottoms and the sides. Beat remaining ingredients, except Whipping Cream until well blended. Pour into Sugar Glazed pan. Place in pan of hot water 1/2” to 3/4” deep. Bake approximately 1 hour and 10 minutes (70 minutes), or until a ‘silver knife inserted halfway between the outside edge comes out clean. Cool.

Loosen sides of custard with a knife, invert cake on top of custard. Place upside down serving plate on top of cake, turn over all-at-once. With Whipped Cream in decorators’ tube, decorate top of flan, cover space between cake and custard with line of Whipped Cream. Serve 2-10.

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Rice Pudding (baked)

1/2 cup Long Grain Rice
1/2 teaspoon Salt
1 1/4 cups Water
4 Eggs
1/3 cup Granulated Sugar
2 cups Milk
1/2 cup Raisins
2 teaspoons Vanilla
Orange and Lemon Zest
Ground Cinnamon (to taste)

Using a medium sized pot, add Rice, Water and Salt. Cook Rice until moist. Meanwhile, in a medium sized bowl,beat the Eggs, Milk, Sugar and Vanilla.

As your pour the Rice into a quiche-size baking dish, stir in Egg mixture and Raisins. Bake in preheated oven (350° F) for 40-45 minutes (or until lightly golden).
Sprinkle with Cinnamon and chill.

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Rice Pudding (stove top)

1/2 cup Rice
1 quark Milk
1 pinch Salt
2 Eggs (separated)
1/2 cup Granulated Sugar
2 teaspoons Vanilla
1/2 cup Raisins

Cook Rice with 1-1/4 cups Water, pinch of salt and Milk for about an hour. Add Sugar to Egg Yolks, then mix into the Rice on the stove and cook for an addition 5 minutes. Stir in Vanilla and Raisins. Beat Egg White until stiff and fold into the Rice Pudding mixture.

Serve warm or cold with a sprinkle of Cinnamon of Nutmeg on top.

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Rich Tea Biscuit Dough

4 tablespoons Shortening
2 cups Flour
4 teaspoons Baking Powder
1 pinch of Salt
1/2 cup Sugar
1 Egg combined with Milk to make 3/4 cup

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Spice Cake
1-1/2 cups Flour
3/4 Granulated Sugar
1/3 cup Shortening
2/3 cup Milk
1 Egg
1-1/4 teaspoons baking powder
*omit if using self-rising flour
1-1/4 Pumpkin Pie Spice
1/2 teaspoon Salt
3/4 teaspoon Vanilla Extract

Heat oven to 350° F. Grease and flout 9” layer pan. Place all ingredients in large mixer bowl. Blend 1/2 minute on low speed. Beat 3 minutes on medium speed, scraping bowl often. Pour into prepared pan. Bake 35-40 minutes. Cool and remove from pan.

(used in Pumpkin Flan Cake also)

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Sweet Potato Pie

2 lbs Yams
1/2 cup Butter
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Ginger
1/2 teaspoon Salt
1 cup Brown Sugar
2 tablespoons White Sugar
3 large Eggs, separated
1/2 cup Orange Juice
1/2 tablespoon Orange Zest
1/2 cup Evaporated Milk

Peel and boil Yams until mashable. Preheat oven to 450° F. Add Butter, Spices, Salt and Sugars to hot Yams. Beat until light and smooth. Beat Egg Yolks until light and add to mixture. Stir in Orange Juice, Orange Zest and Milk. Beat Egg Whites until stiff and fold in. Pour mixture into unbaked pie shell. Bake at 450° F for 10 minutes and then reduce heat to 350° F for the remaining 30 minutes (or until pie ‘puffs’ up and is firm in the middle). Cool on rack.
Serve with Whipped Cream

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Taffy-Apple On-A-Stick

9-10 Apples
2 cups Granulated Sugar
1/2 cup Light Corn Syrup
3/4 cup Water
a few drops of Oil of Cloves
Red Food Coloring
Wooden Skewers

Wash and dry the 9-10 Apples, insert Wooden Skewers into blossom end of each Apple. Mix Sugar, Corn Syrup and Water in the top section of a double boiler. Cook over low direct heat stirring until sugar dissolves. Add the few drops of Oil of Cloves and a bit of the Red Food Coloring. Continue cooking (without stirring) until a drop of the mixture, in cold Water cracks easily (290° F on candy thermometer). Set pan over boiling Water. Dip each Apple into the syrup quickly, remove and ‘whirl’ until the syrup covers the Apple smoothly. Stand Apples on tray or plate (stick-up), let cool.

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Treasure Chest Pie

1 cup margarine
2 cups Flour
* if using self-rising flour, omit salt and decrease baking powder to 1/2 teaspoon
2 teaspoons Baking Powder*
1/4 teaspoon Salt
7-8 tablespoons Water
1-1/4 cups Sugar
1/4 cup Flour
1 can (1 lb 4 oz) Sliced Apples, drained
2 cups Cranberries (fresh or frozen) cut in half
1/2 tablespoon margarine
Confectioner’s Sugar
Orange Honey Sauce (below)

Preheat oven to 375° F. Cut margarine into 2 cups Flour,Baking Powder, and Salt with a pastry blender. Sprinkle with Water, 1 tablespoon at-a-time, mixing until flour is moistened. Gather dough together, press into ball. Turn out onto lightly floured cloth covered board.
Reserve 1/4 of the pastry for the top. Roll out remaining pastry into a 14” circle. Fold circle into quarters, carefully transfer to 1-1/2 quart ovenproof bowl (not casserole). Unfold, ease pastry loosely into bowl, being careful not to stretch.

Stir together Sugar and 1/4 cup Flour, mix with Apples and Cranberries. Pour into pastry lined bowl, dot with margarine. Roll out reserved pastry to fit top of pie, place over filling. Seal edges, prick with fork. Bake for about an hour, or until golden. Cool 20 minutes. Invert into rimmed serving dish and but with confectioner’s Sugar. Serve warm with Orange Honey Sauce.

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Orange Honey Sauce

1/2 cup margarine
3 tablespoons Honey
1 teaspoon Orange Concentrate
1/4 cup Confectioner’s Sugar
Mix margarine, honey, and Orange while gradually stir in Sugar.

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Cream Cheese Pound Cake

1 stick Margarine
1 cup Self-Rising Flour
1 cup Sugar
1 teaspoon Vanilla Extract
3 Eggs
1 small package Cream Cheese
Preheat oven at 350° F. Grease and flour loaf pan. Blend Sugar, Eggs, and Cream Cheese. Add the Flour and mix well. Spoon into loaf pan and bake for approximately an hour. Let cool for about 10 minutes before removing from pan.

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Easter Pie

Filling:
1 lb. Wheat Grain, skinless (soak overnight)
2 lbs. Fresh Ricotta Cheese
3 cups Granulated Sugar
1-2 Eggs
3 teaspoons Vanilla
1 teaspoon Almond Extract
1/2 teaspoon Cinnamon
1/2 teaspoon Ground Cloves
1/2 Teaspoon Nutmeg
Citron
Orange and Lemon Zest

•`Place Grain in a pot and cover with water, at least 3-inches, soak overnight.

•`Cook Grain, boil for approximately 1-hour. Let cool.

Mix Fresh Ricotta, Sugar, Vanilla Extract, Almond Extract, Cinnamon, Ground Cloves, Citron, Orange and Lemon Zests in a large bowl. When Grain is cooled, add to mixture. Pour into unbaked pie shell (pricked with fork).
For Pie Crust see “Rich Tea Biscuit Dough” Lattice on Top. Brush with Eggs mixed with 2 tablespoons Water. Bake in preheated oven at 350° F for 45 minutes.

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Cheese Cake

1 cup Zwieback or Graham Cracker Crumbs
4 tablespoons Melted Butter
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1-1/4 cups Sugar
4 Eggs, separated
1 cup (1/4 liter) Sour Cream
2 tablespoons Flour
1/4 teaspoon Salt
1 teaspoon Vanilla Extract
1 lb (450g) Cream Cheese (room temperature)

Combine Crumbs, Melted Butter, Cinnamon, Nutmeg, and 1/4 cup of Sugar in a bowl. Mix well. Butter a 9” spring-form pan and pat the crumb mixture over the bottom and 1” up the sides. Chill. Preheat oven to 325F degrees. Beat the Egg yolks with an electric beater until ‘thick and pale.’ Add Sour Cream, Flour, Salt, 3/4 cup Sugar, and Vanilla Extract; beat until well blended. Add the Cream Cheese and beat until smooth. Beat the Egg whites until foamy, gradually and in and beat the remaining 1/4 cup Sugar until the whites are stiff and shiny. Fold the Cream Cheese mixture in. Spoon into the Crumb Crust. Bake about an hour, or until the center does not ‘tremble’ when the cake is gently shaken. Cool.

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Italian Cheesecake

Ingredients
4 eggs
1 Cup of sugar
1/8 teaspoon of salt
1 Cup of Evaporated Milk
3 Cups of ricotta cheese
Juice and rind of 1 lemon
1/2 Cup of chopped nuts
Graham cracker pie shell
4 Tablespoons of flour

Get a Cheesecake Making Set from cooking.com (Not essential, but you need the right tools!)

Directions
Beat eggs, while adding sugar, until light.
Mix in Salt, Flour, Evaporated Milk, Ricotta Cheese, Lemon Juice and Rind. Beat thoroughly.

Pour into a Graham cracker shell.

Sprinkle with nuts.

Pre-heat oven to 350 degrees. Bake for 1 hour.
Turn off heat and cool in oven.

Alternate Topping
Drain 3/4 cup of liquid from canned fruit, such as cherries. Combine liquid with 1/4 cup of sugar and 1 Tablespoon of corn starch. Boil 1 minute, remove from heat and
add the cherries.

Pour over Cheese Cake when cool.

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Pastiera (Rice Pie)

Ingredients
10 eggs
2 lbs Fresh Ricotta
1 1/2 cups sugar
2 cups rice (cooked)
2 cups milk
1 teaspoon vanilla
l tap cinnamon
Directions
Beat eggs

Mix ingredients until smooth, if too thick add a little more milk. Pour into greased oblong pan, or two (square or round) pans.

Bake about an hour at 350F degrees or until knife comes out clean when testing.

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Last updated on August 11, 2001