Boys of Cooking

Tag: Dessert

  • Revani

    Preheat oven to 375º F. Combine in a mixing bowl: ½ cup semolina ⅔ cup flour 1 TBL baking powder In another bowl, mix for a couple minutes: ½ cup sugar 1 TBL olive oil 1 tsp vanilla 4 eggs Combine the liquid and dry ingredients until mixed thoroughly. Pour into a greased 9-inch square…

  • Date-Almond Truffles

    1¼ cups slivered almonds 1 cup pitted dates 1 tablespoon orange blossom water 1 tablespoon honey ½ teaspoon ground cinnamon ½ cup sweetened shredded coconut In food processor, whirl until finely chopped 1 cup pitted dates 1 tablespoon honey ½ cup sweetened shredded coconut pressing to coat lightly.

  • Palm Beach Brownies

    These are dark, chewy, gooey, intense brownies. This is also without question the best brownie recipe ever. Don’t question it, just believe it. Makes 24 or 32 brownies 8 ounces (8 squares) unsweetened chocolate 8 ounces (2 sticks) unsalted butter 5 large eggs 1 tablespoon vanilla 1 teaspoon almond extract 2½ tablespoons dry instant espresso…

  • Dried Apple Cake

    Makes one 9- by 5-inch loaf 3 eggs ½ cup unsalted butter 3 cups dried apples 2½ cups sugar 1 cup raisins 1 cup currants 3 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon cloves Allow 3 eggs ½ cup unsalted butter to come to room temperature. Meanwhile soak…

  • Ricotta and Coffee Cream

    Put 1½ pounds fresh ricotta ⅔ cup sugar 5 TBL dark rum ½ cup plus 2 TBL very strong espresso coffee, cooled in the food processor and process to a creamy consistency. Pour the mixture into six individual glass dessert dishes and store in the refrigerator overnight. Just before serving you may optionally garnish each…

  • Lime Curd and Toasted Almond Tart

    The pure essence of lime. Makes one 9-inch tart ⅔ cup sliced almonds 1¼ cups plus 1 tablespoon sugar 1 cup vanilla wafer crumbs (from about twenty 1½-inch cookies) ¾ cup (1½ sticks) plus 1 tablespoon unsalted butter 4 large eggs 4 or 5 limes Toast ⅔ cups sliced almonds until golden. Cool almonds completely.…

  • Apple-Ginger Mini-Cakes

    This started off from a recipe in the King Arthur cookbook, but I don’t like cooked raisins and it collapsed at the center even though it was definitely done cooking at the edge. I did some thinking and adjusted it a bit. Preheat oven to 325 F. In the bowl of an electric mixer combine…

  • Corn Ice Cream

    Corn Ice Cream

    Corn ice cream seems to be more commonly found in Asia than in North America. Go figure! In any case, it’s delicious.

  • Mango Tres Leches Cake

    You can make a smaller cake, see note at end. Combine 1½ cups flour ¾ cup sugar 2 teaspoons baking powder ¼ tsp salt Stir and set aside. Separate 6 eggs Beat egg whites with mixer until foamy. Add ¼ tsp cream of tartar and beat on high speed, gradually adding ¼ cup sugar Stop…

  • Fluden

    Fluden

    This is a pastry made by Ashkenazi Jews. I associate it with Purim, as my mom always made this with part of the dough from her Purim baking spree. My technique is a bit less artful than hers. so I had fewer layers, but you get the idea from the photo.

  • Nell & Mindy’s Potica

    Nell & Mindy’s Potica

    Potica (pronounced poe-TEET-sa) is a Slovenian nut roll, made with a yeast dough. Our family friend Nell Simala taught my sister Mindy how to make this, except Mindy’s mistake of doubling the butter in the dough made for an even better recipe. Now I always make it this way. I would generally recommend doubling this…

  • Chocolate Cake with Sour Cherries

    Preheat oven to 350º F. In microwave, melt 1 cup butter (2 sticks) and 1 cup semi-sweet chocolate pieces. Let cool a bit. Drain a jar of sour cherries. I used frozen ones that were defrosted. Make sure they are well-drained. Separate 6 eggs. Beat the egg whites until soft peaks form; set aside. In…

  • Pie Crust

    The directions are rather detailed, but the results are great. The measurements are in the table at the end of this page. Sift flour, then measure. Sift it again with the salt and place in a large bowl. Cut in the fat with a pastry blender or two butter knives. Work until the particles are…

  • Apple Maple Cobbler

    This cake-y cobbler, is on the sweet side from all the delicious maple syrup. We prefer the darkest syrup we can get our hands on, and it shines in this dessert.

  • Mascarpone Cream

    Combine 750 grams (1.5 pounds) Mascarpone, 7 egg yolks and 6 TBL sugar using a wooden spoon. Beat until ingredients are incorporated smoothly. Refrigerate 8 to 24 hours and serve. It will be somewhat thick and is delicious served over a slice of Pandoro, pound cake or alone as a pudding. This supposedly serves 7…

  • Meyer Lemon Ice Cream

    Heat ½ cup sugar, 1 cup whole milk, 1 cup heavy cream and 1 TBL butter until just shy of simmering. Remove from heat. With a mixer, beat 4 egg yolks and ¼ cup sugar until it’s thickened and the color is very yellow. Continue beating the mixture and add the hot cream, in a…

  • Sesame Ice Cream

    In a large saucepan, combine rounded ¼ cup cornstarch with ¾ cup milk. Stir with fingertips until you can no longer find any lumps. Add 1 cup tahini, 2 cups 2% milk, ¾ cup sugar. Heat mixture on high until milk is steaming, reduce heat to medium to low and cook for 3-5 minutes until…

  • Coffee Ice Milk

    Combine a rounded ¼ cup of cornstarch and ¾ cup whole milk in a large saucepan. With your fingertips stir until all the cornstarch is dissolved. Add 1½ cups extra-strength coffee, 1½ cups whole milk and ½ cup sugar. Stir over high heat until mixture is steaming. Continue cooking one medium to low heat until…

  • Root Beer Float Ice Cream

    Put 2 cups heavy cream, 1 cup milk, ½ cup sugar and a pinch of salt in a sauce pan. Add 1¼ tsp root beer concentrate (Schilling’s make this). In a bowl, combine 4½ TBL (that’s a generous ¼ cup) of corn starch and ¾ cup milk. Stir with fingertips to confirm there are no…

  • Toaster Biscuits

    Toaster Biscuits

    Our little easy-bake oven of a toaster works for making biscuits. We usually use these for strawberry shortcake, but they can be made for savory foods as well.

  • Fluden

    Make Hamentaschen Honey Dough. Roll into a ⅛-inch layer large enough to cover bottom and go up sides of pan; trim off all but ⅜ inch that hangs beyond edge of pan. (You can use a 13×9 or 9×9 pan, depending on how much you want to make.) Spread a layer of filling on the…

  • Mascarpone Rice Pudding

    Leftovers with leftovers. Combine 2 cups of cooked rice and about 1 cup of milk. Heat in high-power microwave for 5 minutes: the rice will be softened and the milk will have come to a boil. Put it in the refrigerator until it’s cooled. (I was impatient and I transferred the mixture to a metal…

  • Candied Pomelo Peel

    This is sweet from the honey, but retains a nice bitter edge. It’s simple and delicious. And it’s really fast to make. Pomelos usually show up in the market at the height of winter. They look like really big grapefruit, sometimes having a slight pear-like shape. Skins range from yellow to yellow-green. Find a pomelo…

  • Fruit Crumble

    Combine ⅓ cup walnuts, ⅓ cup flour, ½ cup brown sugar, 1 cup oatmeal, ½ tsp salt, ¾ tsp baking powder and ¼ cup (½ stick) butter. Mix until it’s crumbly. Peel and cut up 4 cups of fresh fruit (peaches, apples, pears or whatever you like). Mix with ½ cup sugar, 1 tsp lemon…

  • Anise Cornmeal Fingers

    Anise Cornmeal Fingers

    Cream 1½ sticks butter until soft. Add 1 TBL Pernod, ½ tsp ground white pepper, 1 TBL fennel seeds (ground after measuring), ¼ tsp salt. Add ¾ cup granulated sugar, 2 eggs, 1 egg white. When mixed, add 1¾ cups flour and ⅔ cup cornmeal, blending just until mixed in. By hand, mix in grated…

  • Lemon Whipped Cream

    Whipped cream flavored with tangy lemon curd. Great on a warm summer day over your dessert! This is the recommended filling for the Lemon Cloud Cake.

  • Maple Ice Cream

    Put 2 cups heavy cream, 1 cup milk, ½ cup Grade B maple syrup and a pinch of salt in a sauce pan. Add either 1½ tsp vanilla extract or 1 whole vanilla bean, split lengthwise and seeds scraped into mixture. Include the pod in the mixture, too. Heat until steaming, but do not let…

  • Cherry Pie

    Cherry Pie

    Preheat oven to 425º F. Pit 1 quart sour cherries (I prefer Montmorency cherries for their bright color) If you are measuring out frozen cherries, use about 4½ cups to be sure you have enough to fill the crust, as the frozen cherries seem to settle a bit more and will also give off a…

  • Ice-Box Cake

    Make whipped cream using 2 cups heavy cream, 2 – 3 TBL confectioners’ sugar and 1 – 2 tsp vanilla. Spread ½ TBL whipped cream on each cookie in a box of Famous Chocolate wafers, building up a stack. Arrange two 7-inch stacks next to each other (on their sides) on a plate to form…