Dessert

Course: 

Crust

  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/3 cup cold butter cut into chunks
  • 3 to 4 tablespoons cold water

Filling

  • 1¼ cups firmly packed brown sugar
  • 4 medium (1½ cups) sweet potatoes, cooked with skins removed and mashed*
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup evaporated milk
  • 3 eggs

*1½ cups vacuum-packed canned mashed sweet potatoes may be substituted but we like to cook our own.

Home Made Sweet Potato Pie

 Home Made Sweet Potato Pie

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Course: 
  • 1 cup plus 2 tablespoons granulated sugar
  • 1/4 cup water
  • 1/4 pound (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 2 lemons
  • 6 to 7 baking apples (about 2 1/2 pounds)
  • 2 to 3 dashes Angostura bitters
  • 1/3 cup raw sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • Pinch freshly grated nutmeg
  • One grind fresh black pepper
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unbleached all-purpose flour
  • 1/4 teaspoon flake sea salt, plus more for finishing
  • Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
  • Demerara sugar, for finishing

Note: Use a combination of sweet and tart apples, Granny Smith and Golden Delicious make a good baking combination

Salted Caramel Apple Pie

Salted Caramel Apple Pie 

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Course: 

Churros

  • 1 cup of all purpose flour
  • 3 eggs
  • 1 cup of water
  • 2 teaspoons of vanilla extract
  • 2 tablespoons of sugar
  • 1/2 stick of butter
  • 1/2 cup of sugar for dusting the churros
  • 2 teaspoons of cinnamon for dusting
  • Vegetable oil for frying (about 3 cups)

Sauces

  • 3/4 cup of Nutella
  • 1/4 cup heavy cream
  • 1.5 cup of frozen strawberries (or fresh)
  • 2 tablespoons of sugar
  • 1 teaspoon vanilla extract
  • Juice from half a lemon
  • Small can of sweet condensed milk

Hanukkah Churros

 Churros, Fried Dough

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Course: 
  • 2½ cups (12½ ounces) all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, at room temperature
  • 1/2 cup packed light brown sugar
  • 1 cup (7 ounces) sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 packed teaspoon orange zest (from about 1 medium orange)
  • 1 cup pureed pumpkin
  • 3/4 cup dried cranberries

Pumpkin Orange Cranberry Cookies 

 Pumpkin Orange Cranberry Cookies

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Course: 

Crust

  • 1¾ cups graham cracker crumbs (about 24 squares)
  • 2 tablespoons granulated sugar
  • 1/2 cup butter, melted

Filling

  • 1/4 cup all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • tablespoons brandy, if desired
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • packages (8 oz each) cream cheese, softened
  • 1 cup packed brown sugar
  • 2/3 cup granulated sugar
  • 5 eggs

Pumpkin Cheesecake

Pumpkin Cheesecake

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Course: 

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/2 cup (1 stick) butter, melted

Filling

  • 5 (8 ounce) packages cream cheese, softened
  • 1¼ cups sugar
  • 1¼ cups Creole cream cheese, recipe here
  • 2 teaspoons satsuma zest
  • 1/4 cup satsuma juice
  • 3 medium eggs

Satsuma Compote

  • 6 satsumas
  • 1/2 cup satsuma or orange juice
  • 3 tablespoons sugar
  • 1 cinnamon stick
  • 1 pint strawberries, blackberries or raspberries (frozen are OK)
  • 1 ounce Grand Marnier liqueur

Note: Sour cream may be substituted for Creole cream cheese which is found primarily in New Orleans and elsewhere in Louisiana. It is easy enough to make your own, recipe here.

Satsuma Creole Cream-Cheese Cheesecake

Satsuma Creole Cream-Cheese Cheesecake 

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Course: 
  • 1 cup all-purpose flour
  • 3/4 cup sugar, divided
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 bag (10 oz) fresh cranberries (frozen, thawed are fine)
  • 1/4 cup fresh grapefruit juice
  • 1 teaspoon grated grapefruit zest

Cranberry Shortbread

Cranberry Shortbread 

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Course: 

Filling

  • 2 cups dried figs, hard tips discarded
  • 1½ cups dried dates, pitted
  • 1 cup raisins
  • 3/4 cup almonds, toasted and coarsely chopped
  • 3/4 cup walnuts, toasted and coarsely chopped
  • 1/2 cup orange marmalade
  • 1/2 cup honey
  • 1/4 cup brandy
  • 1 teaspoon orange zest, finely grated
  • 1 teaspoon lemon zest, finely grated
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon geound cloves

 

Cookie dough

  • 4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter (2 sticks), cut into 1/2-inch cubes
  • 1 large egg
  • 1/2 cup milk
  • 1 tablespoon vanilla extract
  • 1 egg white beaten with 1 tablespoon water to make egg wash
  • colored sprinkles for decoration

Italian Fig Cookies

Italian Fig Cookies 

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