Home Party Dessert Recipe
5/29/2012
Coffee Brandy Creme Brulee
2 cups heavy whipping cream
1/4 cup sugar
1 1/2 t instant coffee crystals
4 large egg yolks
1 T brandy
1 t vanilla extract
3 T golden brown sugar
>how to make<
*Preheat oven to 350 degrees.
*Arrange six 3/4 cup ramekins or custard cups in 13x9x2" metal baking pan.
*Combine cream and sugar in heavy medium saucepan; bring almost to simmer, stirring until sugar dissolves.
*Remove from heat; add coffee and whisk to dissolve.
*Whisk egg yolks in medium bowl to blend.
*Gradually whisk in warm cream mixture, then brandy and vanilla.
*Strain custard into 4 cup measuring cup; pour into ramekins, dividing equally.
*Add enough hot water to pan to come halfway up sides of ramekins.
*Bake custards until center moves only slightly when pan is gently shaken, about 35 minutes.
*Remove custards from pan.
*Chill uncovered until cold, then cover and shill overnight.
*Arrange custards on baking sheet.
*Press 1/2 T brown sugar through sieve onto each custard, forming even layer.
*Using kitchen torch, melt sugar until deep amber color.
*Refrigerate custards until topping hardens, at least 1hour and up to 2 hours before serving.
2 cups heavy whipping cream
1/4 cup sugar
1 1/2 t instant coffee crystals
4 large egg yolks
1 T brandy
1 t vanilla extract
3 T golden brown sugar
>how to make<
*Preheat oven to 350 degrees.
*Arrange six 3/4 cup ramekins or custard cups in 13x9x2" metal baking pan.
*Combine cream and sugar in heavy medium saucepan; bring almost to simmer, stirring until sugar dissolves.
*Remove from heat; add coffee and whisk to dissolve.
*Whisk egg yolks in medium bowl to blend.
*Gradually whisk in warm cream mixture, then brandy and vanilla.
*Strain custard into 4 cup measuring cup; pour into ramekins, dividing equally.
*Add enough hot water to pan to come halfway up sides of ramekins.
*Bake custards until center moves only slightly when pan is gently shaken, about 35 minutes.
*Remove custards from pan.
*Chill uncovered until cold, then cover and shill overnight.
*Arrange custards on baking sheet.
*Press 1/2 T brown sugar through sieve onto each custard, forming even layer.
*Using kitchen torch, melt sugar until deep amber color.
*Refrigerate custards until topping hardens, at least 1hour and up to 2 hours before serving.
5/13/2012
Drop Cookies and Sandwich Cookies
#1: New England Style Jumbles from "the baker's bible"
1 1/4 cups all-purpose flour
3/4 t baking soda
1/2 t ground cinnamon
1/8 t salt
1 cup semi-sweet chocolate chips
3/4 cup walnuts, coarsely chopped
3/4 cup hazelnuts, chopped
3/4 cup unblanched whole almonds, chopped
1 cup dried cranberries
1/2 cup dries cherries
1 stick unsalted butter, softened
3/4 cup sugar
1/4 cup packed light brown sugar
1 egg
1 t vanilla extract
>how to make<
*Preheat oven to 375 degrees.
*Into a medium bowl, sift together flour, baking soda, cinnamon, and salt.
*In a large bowl, stir chocolate chips, walnuts, hazelnuts, almonds, cranberries, and cherries.
*In a large bowl with an electric mixer, beat the butter until creamy, 30 seconds.
*Add sugars and beat until light and fluffy, 1 to 2 minutes.
*Beat in the egg and vanilla extract.
*On low speed, beat in the flour mixture until blended.
*Pour into the bowl of nuts and dried fruits, and stir until combined.
*Drop rounded tablespoonfuls 2" apart, on 2 large ungresed baking sheets.
*Bake until golden, 12 to 15 minutes, rotating baking sheets from top to bottom shelf and from front to back halfway through cooking time.
*Remove baking sheets to wire racks to cool slightly.
*Then remove cookies to wire racks to cool completely.
*Repeat with the remaining cookie dough.
-makes 36-
#2: Caramel-frosted Brown Sugar Drops from "The All-American Cookie Book"
2 3/4 cups all-purpose white flour
1 t baking soda
generous 1/4 t salt
1 cup unsalted butter, slightly softened
1 1/3 cups packed light brown sugar
2 large eggs
1 1/2 t vanilla extract
2/3 cup sour cream
1 cup chopped pecans (divided; optional)
(for caramel frosting)
7 T unsalted butter, cut into chunks
3/4 cup packed light brown sugar
1 T light corn syrup
1 2/3 cups powdered sugar, sifted after measuring
1 1/4 t vanilla extract
>how to make<
*Preheat the oven to 350 degrees. Grease several baking sheet or spray with nonstick spray.
*In a medium bowl, sift together the flour, baking soda, and salt; set aside.
*In a large bowl, with an electric mixer on medium speed, beat together the butter and brown sugar until well blended and fluffy.
*Add the eggs and vanilla and beat until evenly incorporated.
*Lightly beat in half of the flour mixture.
*Add the sour cream and beat until well blended.
*Stir in the remaining flour mixture and a generous 3/4 cup of the pecans, if using, until evenly incorporated.
*Using a heaping 1/8-cup measure or coffee scoop, drop the dough onto the baking sheets into evenly shaped mounds, drop the dough onto the baking sheets into evenly shaped mounds, spacing about 2 1/2" apart.
*Using a greased hand, pat down the cookies until flattened on top.
*Bake the cookies, one sheet at a time, in the upper third of the oven for 9 to 12 minutes, or until lightly tinged with brown at the edges and barely firm when pressed in the centers.
*Reverse the sheet from front to back halfway through baking to ensure even browning.
*Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes.
*Using a spatula, carefully transfer the cookies to wire racks.
*Let stand until completely cooled.
(for the frosting)
*In a medium saucepan, melt the butter over medium-high heat.
*Bring to a boil and gently simmer, stirring occasionally, until it smells very fragrant and turns slightly golden, about 3 minutes; watch carefully.
*Stir in the brown sugar and cook, stirring, for 1 minute more.
*Stir in 2 1/2 T spoons hot water and the corn syrup ;until the mixture is well blended and the sugar dissolves.
*Vigorously stir in the powdered sugar and vanilla until well blended and completely smooth.
*Set the frosting aside, stirring occasionally, until it cools and stiffens just enough to spread, 2 to 4 minutes.
*Set the wire racks with the cookies over wax paper to catch drips.
*Using a small, wide-bladed spatula, spreader, or table knife, generously swirl the cookie tops with the frosting.
*If pecans were added to the dough, sprinkle a few of the remaining scant 1/4 cup pecans over the top of each cookie before the frosting sets.
*Let the cookies stand until the frosting sets, about 45 minutes.
*Store in a single layer or layered with wax paper in an airtight container for up to 1 week or freeze for up to 1 month.
-makes 30 to 40-
*3: Fantastic Fudgewiches from "The All-American Cookie Book"
1 3/4 cups all-purpose white flour
1/3 cup unsweetened Dutch-process cocoa powder, sifted after measuring
1 t baking powder
2/3 sup unsalted butter, slightly softened
2 T corn oil or other vegetable oil
3/4 cup sugar
1 large egg
2 t vanilla extract
scant 1/2 t salt
(for quick fudge)
1 14oz can sweetened condensed milk
1 1/2 cups semisweet chocolate morsels
1 1/2 oz unsweetened chocolate, broken up or coarsely chopped
1 1/2 T unsalted butter, slightly softened
1 t vanilla extract
about 1 T unsweetened Dutch-process cocoa powder, for topping (optional)
>how to make<
*In a large bowl, thoroughly stir together the flour, cocoa powder, and baking powder; set aside.
*In another large bowl, with an electric mixer on low, then medium, speed, beat together the butter, oil, and sugar until lightened and fluffy.
*Add the egg, vanilla, and salt and beat until well blended and smooth.
*Beat or stir int the flour mixture until evenly incorporated.
*Divide the dough in half.
*Place each portion between large sheets of wax paper.
*Roll out each portion 1/8" thick; check the underside of the dough and smooth out any wrinkles that form/
*Stack the rolled portions (paper still attached) on a baking sheet.
*Refrigerate for 45 minutes, or until chilled and firm but not hard, or freeze for about 20 minutes, to speed chilling.
*Preheat the oven to 350 degrees.
*Grease several baking sheets or coat with nonstick spray.
*Working with one portion at a time and leaving the remaining dough chilled, gently pee away, the pat one sheet of wax paper back into place.
*Flip the dough over, then eel off and discard the second sheet.
*Using a 2" round or square cutter, cut out the cookies.
*IF desires, using a mini cutter, the larger end of a pastry piping tip, or a thimble, cut away a small hole form the center of half the cookies.
*Using a spatula, carefully transfer the cookies to the baking sheets, spacing about 1 1/2" apart.
*Place the soled rounds on one sheet and the rounds with the cutaway centers on another.
*Reroll any dough scraps.
*Continue cutting out the cookies until all the dough is used.
*Bake the cookies, one sheet at a time, in the upper third of the oven for 6 to 9 minutes, or until almost firm when pressed in the centers; cutaways will bake faster.
*Reverse the sheet from front to back halfway through baking to ensure even browning.
*Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes.
*Using a spatula, transfer the cookies to wire racks.
*Let stand until completely cooled.
(for the fudge)
(In a 1 quart or similar heavy saucepan, stir together the condensed milk, chocolate morsels unsweetened chocolate, and butter over medium-low heat.
*Heat, stirring constantly, until the chocolates melt and the mixture is completely smooth; be careful not to burn.
*Immediately remove from the heat.
*Stir in the vanilla.
*Let cool until thickened just enough to spread.
*Immediately spread the fudge about 1/3" thick on the underside of each cookie bottom.
*Center the tops over the bottoms.
*Very lightly press down.
*Lightly dust the cookie tops with cocoa powder, if desired.
*Store in an airtight container for up to 1 week.
*The cookies can be frozen for up to 1 month but should not be filled and sandwiched together until shortly before serving.
-makes 25 to 30-
#1: New England Style Jumbles from "the baker's bible"
1 1/4 cups all-purpose flour
3/4 t baking soda
1/2 t ground cinnamon
1/8 t salt
1 cup semi-sweet chocolate chips
3/4 cup walnuts, coarsely chopped
3/4 cup hazelnuts, chopped
3/4 cup unblanched whole almonds, chopped
1 cup dried cranberries
1/2 cup dries cherries
1 stick unsalted butter, softened
3/4 cup sugar
1/4 cup packed light brown sugar
1 egg
1 t vanilla extract
>how to make<
*Preheat oven to 375 degrees.
*Into a medium bowl, sift together flour, baking soda, cinnamon, and salt.
*In a large bowl, stir chocolate chips, walnuts, hazelnuts, almonds, cranberries, and cherries.
*In a large bowl with an electric mixer, beat the butter until creamy, 30 seconds.
*Add sugars and beat until light and fluffy, 1 to 2 minutes.
*Beat in the egg and vanilla extract.
*On low speed, beat in the flour mixture until blended.
*Pour into the bowl of nuts and dried fruits, and stir until combined.
*Drop rounded tablespoonfuls 2" apart, on 2 large ungresed baking sheets.
*Bake until golden, 12 to 15 minutes, rotating baking sheets from top to bottom shelf and from front to back halfway through cooking time.
*Remove baking sheets to wire racks to cool slightly.
*Then remove cookies to wire racks to cool completely.
*Repeat with the remaining cookie dough.
-makes 36-
#2: Caramel-frosted Brown Sugar Drops from "The All-American Cookie Book"
2 3/4 cups all-purpose white flour
1 t baking soda
generous 1/4 t salt
1 cup unsalted butter, slightly softened
1 1/3 cups packed light brown sugar
2 large eggs
1 1/2 t vanilla extract
2/3 cup sour cream
1 cup chopped pecans (divided; optional)
(for caramel frosting)
7 T unsalted butter, cut into chunks
3/4 cup packed light brown sugar
1 T light corn syrup
1 2/3 cups powdered sugar, sifted after measuring
1 1/4 t vanilla extract
>how to make<
*Preheat the oven to 350 degrees. Grease several baking sheet or spray with nonstick spray.
*In a medium bowl, sift together the flour, baking soda, and salt; set aside.
*In a large bowl, with an electric mixer on medium speed, beat together the butter and brown sugar until well blended and fluffy.
*Add the eggs and vanilla and beat until evenly incorporated.
*Lightly beat in half of the flour mixture.
*Add the sour cream and beat until well blended.
*Stir in the remaining flour mixture and a generous 3/4 cup of the pecans, if using, until evenly incorporated.
*Using a heaping 1/8-cup measure or coffee scoop, drop the dough onto the baking sheets into evenly shaped mounds, drop the dough onto the baking sheets into evenly shaped mounds, spacing about 2 1/2" apart.
*Using a greased hand, pat down the cookies until flattened on top.
*Bake the cookies, one sheet at a time, in the upper third of the oven for 9 to 12 minutes, or until lightly tinged with brown at the edges and barely firm when pressed in the centers.
*Reverse the sheet from front to back halfway through baking to ensure even browning.
*Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes.
*Using a spatula, carefully transfer the cookies to wire racks.
*Let stand until completely cooled.
(for the frosting)
*In a medium saucepan, melt the butter over medium-high heat.
*Bring to a boil and gently simmer, stirring occasionally, until it smells very fragrant and turns slightly golden, about 3 minutes; watch carefully.
*Stir in the brown sugar and cook, stirring, for 1 minute more.
*Stir in 2 1/2 T spoons hot water and the corn syrup ;until the mixture is well blended and the sugar dissolves.
*Vigorously stir in the powdered sugar and vanilla until well blended and completely smooth.
*Set the frosting aside, stirring occasionally, until it cools and stiffens just enough to spread, 2 to 4 minutes.
*Set the wire racks with the cookies over wax paper to catch drips.
*Using a small, wide-bladed spatula, spreader, or table knife, generously swirl the cookie tops with the frosting.
*If pecans were added to the dough, sprinkle a few of the remaining scant 1/4 cup pecans over the top of each cookie before the frosting sets.
*Let the cookies stand until the frosting sets, about 45 minutes.
*Store in a single layer or layered with wax paper in an airtight container for up to 1 week or freeze for up to 1 month.
-makes 30 to 40-
*3: Fantastic Fudgewiches from "The All-American Cookie Book"
1 3/4 cups all-purpose white flour
1/3 cup unsweetened Dutch-process cocoa powder, sifted after measuring
1 t baking powder
2/3 sup unsalted butter, slightly softened
2 T corn oil or other vegetable oil
3/4 cup sugar
1 large egg
2 t vanilla extract
scant 1/2 t salt
(for quick fudge)
1 14oz can sweetened condensed milk
1 1/2 cups semisweet chocolate morsels
1 1/2 oz unsweetened chocolate, broken up or coarsely chopped
1 1/2 T unsalted butter, slightly softened
1 t vanilla extract
about 1 T unsweetened Dutch-process cocoa powder, for topping (optional)
>how to make<
*In a large bowl, thoroughly stir together the flour, cocoa powder, and baking powder; set aside.
*In another large bowl, with an electric mixer on low, then medium, speed, beat together the butter, oil, and sugar until lightened and fluffy.
*Add the egg, vanilla, and salt and beat until well blended and smooth.
*Beat or stir int the flour mixture until evenly incorporated.
*Divide the dough in half.
*Place each portion between large sheets of wax paper.
*Roll out each portion 1/8" thick; check the underside of the dough and smooth out any wrinkles that form/
*Stack the rolled portions (paper still attached) on a baking sheet.
*Refrigerate for 45 minutes, or until chilled and firm but not hard, or freeze for about 20 minutes, to speed chilling.
*Preheat the oven to 350 degrees.
*Grease several baking sheets or coat with nonstick spray.
*Working with one portion at a time and leaving the remaining dough chilled, gently pee away, the pat one sheet of wax paper back into place.
*Flip the dough over, then eel off and discard the second sheet.
*Using a 2" round or square cutter, cut out the cookies.
*IF desires, using a mini cutter, the larger end of a pastry piping tip, or a thimble, cut away a small hole form the center of half the cookies.
*Using a spatula, carefully transfer the cookies to the baking sheets, spacing about 1 1/2" apart.
*Place the soled rounds on one sheet and the rounds with the cutaway centers on another.
*Reroll any dough scraps.
*Continue cutting out the cookies until all the dough is used.
*Bake the cookies, one sheet at a time, in the upper third of the oven for 6 to 9 minutes, or until almost firm when pressed in the centers; cutaways will bake faster.
*Reverse the sheet from front to back halfway through baking to ensure even browning.
*Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes.
*Using a spatula, transfer the cookies to wire racks.
*Let stand until completely cooled.
(for the fudge)
(In a 1 quart or similar heavy saucepan, stir together the condensed milk, chocolate morsels unsweetened chocolate, and butter over medium-low heat.
*Heat, stirring constantly, until the chocolates melt and the mixture is completely smooth; be careful not to burn.
*Immediately remove from the heat.
*Stir in the vanilla.
*Let cool until thickened just enough to spread.
*Immediately spread the fudge about 1/3" thick on the underside of each cookie bottom.
*Center the tops over the bottoms.
*Very lightly press down.
*Lightly dust the cookie tops with cocoa powder, if desired.
*Store in an airtight container for up to 1 week.
*The cookies can be frozen for up to 1 month but should not be filled and sandwiched together until shortly before serving.
-makes 25 to 30-
Labels: drop cookie recipe, sandwich cookie recipe
