Home Party Dessert Recipe
7/28/2011
Raspberry Mousse Tart
2 1/2 cup almond meal
3/4 cup granulated sugar
1/2 t vanilla extract
1/4 t almond extract
2 egg yolks
4 cups fresh raspberries, rinsed and drained
1/2 cup powdered sugar
1 cup heavy cream
>how to make<
*Preheat oven to 350 degrees.
*Combine almond meal, granulated sugar, vanilla and almond extract in the bowl of a food processor.
*Process until combined.
*Add egg yolks, one at a time, and process until a smooth dough forms.
*Press mixture into the bottom of a 9" tart pan with a removable bottom.
*Bake 10 to 12 minutes, until slightly golden-brown. Cool.
*Combine 2 cups berries and 1/4 cup powdered sugar in the bowl of a food processor.
Process until pureed.
*Press through a sieve to remove seeds.
*Whip cream in a large mixing bowl until thickened and firm.
*Beat in remaining 1/4 cup powdered sugar.
*Fold berry mixture thoroughly into whipped cream mixture.
*Spoon into tart shell.
*Top with remaining 2 cups berries.
*Dust with powdered sugar if desired.
-makes 10-
2 1/2 cup almond meal
3/4 cup granulated sugar
1/2 t vanilla extract
1/4 t almond extract
2 egg yolks
4 cups fresh raspberries, rinsed and drained
1/2 cup powdered sugar
1 cup heavy cream
>how to make<
*Preheat oven to 350 degrees.
*Combine almond meal, granulated sugar, vanilla and almond extract in the bowl of a food processor.
*Process until combined.
*Add egg yolks, one at a time, and process until a smooth dough forms.
*Press mixture into the bottom of a 9" tart pan with a removable bottom.
*Bake 10 to 12 minutes, until slightly golden-brown. Cool.
*Combine 2 cups berries and 1/4 cup powdered sugar in the bowl of a food processor.
Process until pureed.
*Press through a sieve to remove seeds.
*Whip cream in a large mixing bowl until thickened and firm.
*Beat in remaining 1/4 cup powdered sugar.
*Fold berry mixture thoroughly into whipped cream mixture.
*Spoon into tart shell.
*Top with remaining 2 cups berries.
*Dust with powdered sugar if desired.
-makes 10-
Labels: mousse tart recipe, raspberry dessert recipe, raspberry tart recipe
7/13/2011
Peach Pie with Brandy
(for sweet dough pie crust)
6 T shortening
1 egg
1/2 cup sugar
1/4 cup milk
1.5 cup flour
1 1/4 t baking powder
1/8 t nutmeg
1/8 t cinnamon
3/4 t vanilla essence
(for filling)
900g peaches
1 t lemon juice
1/3 cup sugar
1 to 2 T flaked coconut
1/4 t cinnamon
2 T brandy
3 T flour
1 T butter
(for crumb topping)
1/2 cup flour
1/4 cup sugar
1/4 cup cold butter
1 dash ground cinnamon
>how to make<
(for pie crust)
*Cream shortening, eggs and sugar until mixture has turned very light yellow.
*Add milk and mix well.
*Add flour and baking powder along with vanilla and spices.
*Beat until mixture is light and fluffy.
*Cool in refrigerator; the colder the dough the easier it is to roll.
*Roll or pat dough into 10" pie plate.
(for filling)
*Preheat oven 450 degrees.
*Peel and slice peaches.
*Add rest of filling ingredients (except butter); mix and spread over crust.
*Dot with butter.
(for topping)
*In a small bnowl, combine flour, sugar,and cinnamon.
*Cut in butter until mixture resembles coarse crumbs.
*Sprinkle over fruit pies.
*Bake in the oven for 10 minutes; lower heat to 350 degrees and continue baking for 30 to 40 minutes more.
*Serve with ice cream.
-makes 10-
(for sweet dough pie crust)
6 T shortening
1 egg
1/2 cup sugar
1/4 cup milk
1.5 cup flour
1 1/4 t baking powder
1/8 t nutmeg
1/8 t cinnamon
3/4 t vanilla essence
(for filling)
900g peaches
1 t lemon juice
1/3 cup sugar
1 to 2 T flaked coconut
1/4 t cinnamon
2 T brandy
3 T flour
1 T butter
(for crumb topping)
1/2 cup flour
1/4 cup sugar
1/4 cup cold butter
1 dash ground cinnamon
>how to make<
(for pie crust)
*Cream shortening, eggs and sugar until mixture has turned very light yellow.
*Add milk and mix well.
*Add flour and baking powder along with vanilla and spices.
*Beat until mixture is light and fluffy.
*Cool in refrigerator; the colder the dough the easier it is to roll.
*Roll or pat dough into 10" pie plate.
(for filling)
*Preheat oven 450 degrees.
*Peel and slice peaches.
*Add rest of filling ingredients (except butter); mix and spread over crust.
*Dot with butter.
(for topping)
*In a small bnowl, combine flour, sugar,and cinnamon.
*Cut in butter until mixture resembles coarse crumbs.
*Sprinkle over fruit pies.
*Bake in the oven for 10 minutes; lower heat to 350 degrees and continue baking for 30 to 40 minutes more.
*Serve with ice cream.
-makes 10-
Labels: crumb topping, fruit pie recipe, peach pie recipe, sweet dough pie crust
7/01/2011
Independence Day Berry Cake
(for Cake)
2cups all-purpose flour
2 t baking powder
1/2 t salt
1 cup whole milk
1/4 lb unsalted butter
4 large eggs
1.5 cups sugar
1 t vanilla extract
(for decoration)
1.5 cups whipping cream
1/3 cup powder sugar
100g blueberries
300g raspberries
>how to make<
*Preheat the oven to 350 degrees.
*Butter the bottom and sides of rectangular baking pan.
*Line the bottom of the pan with parchment or wax paper and butter the paper.
*Sift the flour, baking powder, and salt together and set aside.
*Put the milk and butter in a medium saucepan and heat over medium heat until the butter melts and the mixture is hot.
*Put the eggs in the large bowl of an electric mixer and mix on medium speed just to combine the yolks and whites.
*Add the sugar and beat for about 1 minute until the mixture is fluffy, thick, and lightened in color.
*Mix in the vanilla.
*Decrease the speed to low and mix in the flour mixture just until it is incorporated.
*Slowly add the hot milk mixture and mix for about 30 seconds until smooth.
*Stop the mixer and scrape the sides of the bowl once during this mixing.
*Pour the batter into the prepared pan.
*Bake about 40 minutes.
*If a toothpick inserted in the center of the cake comes out clean, the cake is done.
*Cool the cake in the pan on a wire cooking rack.
*Use a small, sharp knife to loosen the sides of the cake to take out the cake from the pan.
*When the cake completely cools down, whip the cream with sugar.
*Decorate the cake with berries so that it looks like an American flag.
-makes 12-
Note: This recipe was adapted from the hot milk cake by Mazie MacKay.
(for Cake)
2cups all-purpose flour
2 t baking powder
1/2 t salt
1 cup whole milk
1/4 lb unsalted butter
4 large eggs
1.5 cups sugar
1 t vanilla extract
(for decoration)
1.5 cups whipping cream
1/3 cup powder sugar
100g blueberries
300g raspberries
>how to make<
*Preheat the oven to 350 degrees.
*Butter the bottom and sides of rectangular baking pan.
*Line the bottom of the pan with parchment or wax paper and butter the paper.
*Sift the flour, baking powder, and salt together and set aside.
*Put the milk and butter in a medium saucepan and heat over medium heat until the butter melts and the mixture is hot.
*Put the eggs in the large bowl of an electric mixer and mix on medium speed just to combine the yolks and whites.
*Add the sugar and beat for about 1 minute until the mixture is fluffy, thick, and lightened in color.
*Mix in the vanilla.
*Decrease the speed to low and mix in the flour mixture just until it is incorporated.
*Slowly add the hot milk mixture and mix for about 30 seconds until smooth.
*Stop the mixer and scrape the sides of the bowl once during this mixing.
*Pour the batter into the prepared pan.
*Bake about 40 minutes.
*If a toothpick inserted in the center of the cake comes out clean, the cake is done.
*Cool the cake in the pan on a wire cooking rack.
*Use a small, sharp knife to loosen the sides of the cake to take out the cake from the pan.
*When the cake completely cools down, whip the cream with sugar.
*Decorate the cake with berries so that it looks like an American flag.
-makes 12-
Note: This recipe was adapted from the hot milk cake by Mazie MacKay.
Labels: Berry Cake recipe, Independence Day, Independence Day cake recipe, Independence Day dessert recipe
