Home Party Dessert Recipe
9/26/2012
White Russian Pie
(for Crust)
1 1/2 cups chocolate wafers
1/4 cup sugar
1/3 cup melted butter
(for Filling)
1 envelope plus 1 t unflavored gelatin
3/4 cup milk
1 cup espresso or very strong brewed coffee
1 cup sugar
3 T coffee-flavored liqueur
1 1/2 cups heavy or whipping cream
>how to make<
(for Crust)
*In a blender container, blend crackers, 1/4 cup at a time, until finely crumbed.
*Preheat oven to 375 degrees.
*In a medium bowl, mix well crumbs, sugar and melted butter.
*With back of spoon, press rest of mixture to bottom and side of 9" pie plate, making a small rim.
*Bake 8 minutes then remove crumb crust to wire rack to cool.
(for Filling)
*In 1 quart saucepan, evenly sprinkle gelatin over 1/4 cup milk; let stand 2 minutes to soften gelatin slightly.
*Stir expresso into gelatin mixture.
*Cook over medium low heat, stirring, until gelatin has dissolved.
*Stir in sugar and cook, stirring, just untilsugar has dissolved.
*Stir in remaining 1/2 cup milk and coffee liqueur.
*Pour coffee mixture into medium bowl.
*Place bowl in larger bowl of ice water and stir frequently until coffee mixture mounds when droped from spoon, about 15 minutes.
*Remove from ice bath.
*In small bowl, whith mixer at medium speed, beat 3/4 cup cream until stiff peaks form.
*With rubber spatula, fold whipped cream into coffee mixture until blended.
*Spoon coffee filling into cooled crust.
*Refrigerate until pie is well chilled and set, at least 3 hours or up to 24 hours.
*Up to 2 hours before serving, beat remaining 3/4 cup cream until stiff peaks form.
*Spoon whipped cream over pie.
(for Crust)
1 1/2 cups chocolate wafers
1/4 cup sugar
1/3 cup melted butter
(for Filling)
1 envelope plus 1 t unflavored gelatin
3/4 cup milk
1 cup espresso or very strong brewed coffee
1 cup sugar
3 T coffee-flavored liqueur
1 1/2 cups heavy or whipping cream
>how to make<
(for Crust)
*In a blender container, blend crackers, 1/4 cup at a time, until finely crumbed.
*Preheat oven to 375 degrees.
*In a medium bowl, mix well crumbs, sugar and melted butter.
*With back of spoon, press rest of mixture to bottom and side of 9" pie plate, making a small rim.
*Bake 8 minutes then remove crumb crust to wire rack to cool.
(for Filling)
*In 1 quart saucepan, evenly sprinkle gelatin over 1/4 cup milk; let stand 2 minutes to soften gelatin slightly.
*Stir expresso into gelatin mixture.
*Cook over medium low heat, stirring, until gelatin has dissolved.
*Stir in sugar and cook, stirring, just untilsugar has dissolved.
*Stir in remaining 1/2 cup milk and coffee liqueur.
*Pour coffee mixture into medium bowl.
*Place bowl in larger bowl of ice water and stir frequently until coffee mixture mounds when droped from spoon, about 15 minutes.
*Remove from ice bath.
*In small bowl, whith mixer at medium speed, beat 3/4 cup cream until stiff peaks form.
*With rubber spatula, fold whipped cream into coffee mixture until blended.
*Spoon coffee filling into cooled crust.
*Refrigerate until pie is well chilled and set, at least 3 hours or up to 24 hours.
*Up to 2 hours before serving, beat remaining 3/4 cup cream until stiff peaks form.
*Spoon whipped cream over pie.
Labels: Cream pie recipe, pie recipe, White Russian Pie recipe
9/12/2012
Strawberry Carousel
(for cake)
1/4 cup sifted cake flour
1/4 t baking powder
4 t milk
2 t unsalted butter
1/4 cup sugar
1 egg
1 egg yolk
1/2 cup strawberry preserves
2 T kirsch
2 pints strawberries, hulled
2 T minced pistachios
(for mousse)
9 oz white chocolate, finely chopped
3 T kirsch
2 T water
1 1/2 cups whipping cream
>how to make<
(for cake)
*Preheat oven to 400 degrees.
*Line bottom of 8" cake pan with parchment or waxed paper.
*Resift flour with baking powder twice.
*Heat milk with butter in small saucepan until butter melts.
*Keep hot over low heat; do not simmer.
*Combine sugar, egg and yolk in bowl of electric mixer.
*Set bowl over pan of hot (not simmering) water over low heat.
*Whisk until sugar dissolves and mixture is warm to touch.
*Transfer bowl to mixer and beat until mixture is cool, trippled in volume and consistency of whipped cream.
*Sift flour over batter.
*Gently fold in.
*Gradually fold in hot milk until just incorporated.
*Spread batter in prepared pan.
*Bake until cake is brown and springy to touch, 10 to 12 minutes.
*Let cake cool in pan.
(for mousse)
*Whisk chocolate with kirsch and water in top of double boiler over hot (not simmering) water just until melted.
*Cool completely.
*Beat cream until soft peaks form.
*Fold cream into chocolate.
(for assembling)
*Transfer cake to 8" springform pan, discarding parchment.
*Melt preserves in small saucepan over low heat.
*Strain; return to pan.
*Mix in kirsch.
*Brush hlaf over cake.
*Halve enough berries through stem ends to line sides of pan.
*Arrange around top of cake, points up and cut sides against pan.
*Top cake with remaining whole berries, pointed ends up.
*Pour mousse over berries, spreading to touch sides of pan and filling in any spaces.
*Smooth top even with pan.
*Run serrated knife across top to ripple surface.
*Refrigerate for at least 3 hours.
*Wrap sides of pan in hot wet towel for 10 seconds.
*Remove pan sides.
*Smooth edge of dessert with metal spatula.
*Re-warm remaining preserves.
*Brush on sides of cake and exposed surface of berries.
*Press pistachios against cake.
*Chill at least 30 minutes.
*Let stand at room temperature 15 minutes before serving.
-serves 8 to 10-
Note: This recipe was taken from "Bon Appetit: Cakes".
(for cake)
1/4 cup sifted cake flour
1/4 t baking powder
4 t milk
2 t unsalted butter
1/4 cup sugar
1 egg
1 egg yolk
1/2 cup strawberry preserves
2 T kirsch
2 pints strawberries, hulled
2 T minced pistachios
(for mousse)
9 oz white chocolate, finely chopped
3 T kirsch
2 T water
1 1/2 cups whipping cream
>how to make<
(for cake)
*Preheat oven to 400 degrees.
*Line bottom of 8" cake pan with parchment or waxed paper.
*Resift flour with baking powder twice.
*Heat milk with butter in small saucepan until butter melts.
*Keep hot over low heat; do not simmer.
*Combine sugar, egg and yolk in bowl of electric mixer.
*Set bowl over pan of hot (not simmering) water over low heat.
*Whisk until sugar dissolves and mixture is warm to touch.
*Transfer bowl to mixer and beat until mixture is cool, trippled in volume and consistency of whipped cream.
*Sift flour over batter.
*Gently fold in.
*Gradually fold in hot milk until just incorporated.
*Spread batter in prepared pan.
*Bake until cake is brown and springy to touch, 10 to 12 minutes.
*Let cake cool in pan.
(for mousse)
*Whisk chocolate with kirsch and water in top of double boiler over hot (not simmering) water just until melted.
*Cool completely.
*Beat cream until soft peaks form.
*Fold cream into chocolate.
(for assembling)
*Transfer cake to 8" springform pan, discarding parchment.
*Melt preserves in small saucepan over low heat.
*Strain; return to pan.
*Mix in kirsch.
*Brush hlaf over cake.
*Halve enough berries through stem ends to line sides of pan.
*Arrange around top of cake, points up and cut sides against pan.
*Top cake with remaining whole berries, pointed ends up.
*Pour mousse over berries, spreading to touch sides of pan and filling in any spaces.
*Smooth top even with pan.
*Run serrated knife across top to ripple surface.
*Refrigerate for at least 3 hours.
*Wrap sides of pan in hot wet towel for 10 seconds.
*Remove pan sides.
*Smooth edge of dessert with metal spatula.
*Re-warm remaining preserves.
*Brush on sides of cake and exposed surface of berries.
*Press pistachios against cake.
*Chill at least 30 minutes.
*Let stand at room temperature 15 minutes before serving.
-serves 8 to 10-
Note: This recipe was taken from "Bon Appetit: Cakes".
Labels: mouse cake recipe, Strawberry cake recipe, White chocolate mousse cake recipe
