Home Party Dessert Recipe
11/22/2019
Pumpkin Parfaits
1 envelope unflavored gelatin
1/2 sup sugar
1/2 t salt
1/2 t allspice
1/2 t cinnamon
1/2 t nutmeg
3 eggs, separated
3/4 cup milk
1 cup canned solid pack pumpkin
or home cooked thick pumpkin puree
1/2 pint heavy cream
1 t rum, if desired
[how to make]
*In a medium saucepan thoroughly stir together the gelatin, 1/4 cup of sugar, the salt, allspice, cinnamon, ginger and nutmeg.
*In a small mixing bowl beat together the egg yolks and milk until combined; gradually stir into gelatin mixture.
*Add pumpkin and mix well.
*Place over low heat and stir constantly until gelatin dissolves, about 5 minutes.
*chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
*In a medium mixing bowl, beat egg whites until soft peaks form; gradually beat in the remaining 1/4 cup sugar and continue to beat, if necessary. until stiff peaks form; fold into pumpkin mixture.
*In a small mixing bowl without washing beater, beat cream until stiff, adding rum if used.
*In parfait glasses alternate layers of pumpkin mixture and cream.
*Chill 2 to 3 hours before serving.
*Garnish, if desired, with toasted coconuts.
-makes 6-
Note: I found this recipe in "The Seattle Times".
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1/2 sup sugar
1/2 t salt
1/2 t allspice
1/2 t cinnamon
1/2 t nutmeg
3 eggs, separated
3/4 cup milk
1 cup canned solid pack pumpkin
or home cooked thick pumpkin puree
1/2 pint heavy cream
1 t rum, if desired
[how to make]
*In a medium saucepan thoroughly stir together the gelatin, 1/4 cup of sugar, the salt, allspice, cinnamon, ginger and nutmeg.
*In a small mixing bowl beat together the egg yolks and milk until combined; gradually stir into gelatin mixture.
*Add pumpkin and mix well.
*Place over low heat and stir constantly until gelatin dissolves, about 5 minutes.
*chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
*In a medium mixing bowl, beat egg whites until soft peaks form; gradually beat in the remaining 1/4 cup sugar and continue to beat, if necessary. until stiff peaks form; fold into pumpkin mixture.
*In a small mixing bowl without washing beater, beat cream until stiff, adding rum if used.
*In parfait glasses alternate layers of pumpkin mixture and cream.
*Chill 2 to 3 hours before serving.
*Garnish, if desired, with toasted coconuts.
-makes 6-
Note: I found this recipe in "The Seattle Times".
Labels: parfait recipe, pumpkin dessert recipe, pumpkin parfaits recipe
11/08/2019
Banoffee Pie
(for crust)
3/4 cup all purpose flour
6 T chilled unsalted butter, cut into 1/2" cubes
2 T sugar
1/4 t salt
1/2 cup dry-roasted macadamia nuts
1 large egg yolk
1 t vanilla extract
(for filling)
2 14oz. cans sweetened condensed milk
1/2 cup heavy whipping cream
1 T dark rum
1 T vanilla extract
4 bananas, peeled, sliced
(for topping)
3 T instant coffee crystals
1 T water
2 cups chilled heavy whipping cream
1/2 cup sugar
[how to make]
(for crust)
*Combine flour, butter, sugar, and salt in processor.
*Using on/off turns, blend until mixture resembles coarse meal.
*Add nuts, using on/off turns, process until nuts are finely chopped.
*Add egg yolk and vanilla, process until moist clumps form.
*Process dough onto bottom and up sides of 9" diameter glass pie dish.
*Freeze 30 minutes.
*Preheat oven to 350 degrees.
*Bake crust until golden and cooked through, 25 to 30 minutes.
*Cool on rack.
(for filling)
*Simmer sweetened condensed milk in heavy medium saucepan over medium heat until very thick and color of peanut butter, stirring frequently, about 25 minutes.
*Remove from heat.
*Stir in whipping cream, rum, and vanilla.
*Transfer warm filling to crust, spreading evenly.
*Cool completely.
(for topping)
*Stir instant coffee and water in small bowl until coffee dissolves.
*Combine coffee mixture, whipping ream, and sugar in large bowl, beat until peaks form.
*Spoon coffee whipped cream into pastry bag fitted with large star tip.
*Pipe whipped cream rosettes decoratively atop pie, covering completely.
Note: I found the recipe in "bon appetit Desserts".
(for crust)
3/4 cup all purpose flour
6 T chilled unsalted butter, cut into 1/2" cubes
2 T sugar
1/4 t salt
1/2 cup dry-roasted macadamia nuts
1 large egg yolk
1 t vanilla extract
(for filling)
2 14oz. cans sweetened condensed milk
1/2 cup heavy whipping cream
1 T dark rum
1 T vanilla extract
4 bananas, peeled, sliced
(for topping)
3 T instant coffee crystals
1 T water
2 cups chilled heavy whipping cream
1/2 cup sugar
[how to make]
(for crust)
*Combine flour, butter, sugar, and salt in processor.
*Using on/off turns, blend until mixture resembles coarse meal.
*Add nuts, using on/off turns, process until nuts are finely chopped.
*Add egg yolk and vanilla, process until moist clumps form.
*Process dough onto bottom and up sides of 9" diameter glass pie dish.
*Freeze 30 minutes.
*Preheat oven to 350 degrees.
*Bake crust until golden and cooked through, 25 to 30 minutes.
*Cool on rack.
(for filling)
*Simmer sweetened condensed milk in heavy medium saucepan over medium heat until very thick and color of peanut butter, stirring frequently, about 25 minutes.
*Remove from heat.
*Stir in whipping cream, rum, and vanilla.
*Transfer warm filling to crust, spreading evenly.
*Cool completely.
(for topping)
*Stir instant coffee and water in small bowl until coffee dissolves.
*Combine coffee mixture, whipping ream, and sugar in large bowl, beat until peaks form.
*Spoon coffee whipped cream into pastry bag fitted with large star tip.
*Pipe whipped cream rosettes decoratively atop pie, covering completely.
Note: I found the recipe in "bon appetit Desserts".
Labels: banana & coffee pie recipe, banana pie recipe, Banoffee Pie recipe
