OTHER DESSERT RECIPES
Amish Peanut Butter Spread
Comments or Information: .
1/2 cup marshmallow cream1 cup creamy peanut butter
2 cups light corn syrup or molasses
Stir all the ingredients together in a mixing bowl until well-mixed. Put the spread into a covered bowl and store in the refrigerator. Serve the peanut spread at room temperature. Can be used as a bread spread and as ice cream topping. Makes about 3 to 3 1/2 cups. Note: This is a popular Amish food item. Sometimes it is known as "church spread" for it is common to eat this spread on bread after most Amish church services has ended.
Apple Charlotte
Comments or Information: England.
16 slices bread, crusts removed7 tablespoons butter, melted
5 pounds apples, peeled, cored and sliced
1 cup sugar
1/3 cup water
1 teaspoon ground cinnamon
Brush a 7 1/2 cup charlotte mold with melted butter. Cut 10 slices of bread to fit the mold, dip in butter and arrange in the mold, leaving no spaces in between, overlapping if necessary. Fry another 3 slices of bread in 3 tablespoons butter until golden. Cut into 1 inch squares. Cook the apples, sugar and water in a covered pan until tender. Remove cover and cook until thick. Add the cinnamon and chill. Add the browned bread into the puree and pour into the prepared mold. Cut remaining 3 slices of bread to make a lid and dip in melted butter. Arrange carefully on top of mixture to cover completely and bake at 375F for 1 hour until golden. Cool 30 minutes, then invert mold onto a serving dish. Leave for another 30 minutes, then remove the mold.
Apricot Baklava
Comments or Information: Baklava Verikoko, Greece.
12 eggs1 cup sugar
1 1/2 pounds blanched almonds, ground
1 1/2 pounds unsalted butter, melted
1 1/2 pounds phyllo pastry
1 pound apricot preserves
Syrup
4 cups sugar
3 cups water
1 slice lemon
Beat eggs until creamy, about 10 minutes. Gradually add sugar. Continue beating until light and fluffy. Slowly add ground almonds. Grease a 10x15 inch pan with melted butter. Place 7 phyllo sheets, buttered one at a time, in pan. Pour in half of the almond mixture. Arrange 6-7 phyllo sheets, buttered one at a time over the mixture. Spread apricot preserves over phyllo, and cover with 6 or 7 more buttered sheets. Pour in remaining almond mixture and cover with remaining phyllo, buttering each sheet. Cut through the top layers of the phyllo. Bake at 350F for 1 hour until golden. Cool and cut into pieces. Prepare Syrup and pour over cold pastry.
Syrup
Combine sugar, water and lemon in a saucepan and boil for 10 minutes. Discard lemon before pouring over pastry.
Baklava
Comments or Information: Greece.
3/4 cup butter, melted14 ounces phyllo dough, thawed if frozen
2 tablespoons lemon juice
4 tablespoons honey
1/4 cup sugar
finely grated rind of 1 lemon
2 teaspoons cinnamon
1 3/4 cups blanched almonds, chopped
1 3/4 cups walnuts, chopped
3/4 cup pistachio or hazel nuts, chopped
Syrup
1 3/4 cups sugar
1/2 cup honey
2 1/2 cups water
2 strips of lemon rind
Cut phyllo sheets to fit 8x12 or 9x13 pan. Place one sheet of pastry in bottom of buttered dish, and brush with butter. Repeat until you have used 1/2 of the sheets. Make filling by placing lemon juice, honey and sugar in a pan and heating gently until sugar has completely dissolved. Add lemon rind, cinnamon and nuts. Spread 1/2 of the filling over the prepared pastry in the pan. Top with 3 layers of phyllo, buttering each one. Spread rest of filling over top, and spread rest of phyllo sheets on top, buttering each as you go. Using a sharp knife, cut the top layers of the phyllo into desired shapes. Bake at 325F for 1 hour until crisp and golden brown. Meanwhile, prepare syrup by combining sugar, honey, water and lemon rind in a pan. Heat gently until sugar dissolves, then boil for 10 minutes until mixture has thickened slightly. Let cool slightly, remove lemon rind, and pour over pastry when it's done baking. Leave to soak for 6 hours or overnight.
Beet and Apple Tarts
Comments or Information: England, 16th century.
2 tablespoons butter, melted1/4 teaspoon pepper
dash of ground ginger
1/4 cup raisins
1/4 cup freshly squeezed orange juice
1 teaspoon sugar
2 medium beets, peeled and grated
1 Granny Smith apple, cored and finely diced
Crust
1 cup pastry flour
1/4 teaspoon salt
1/2 egg, beaten, cold
1/4 cup butter, cubed and cold
Crust
Combine flour, 1/2 cup ice water, salt and egg together on a cold surface until crumbly. Flatten the dough with a rolling pin and place 1/4 of the butter cubes on the dough, keeping the rest of the butter cold. Roll the butter into the dough, fold over, and roll again. Repeat the process 3 more times until all the butter is incorporated. Cover in plastic wrap and refrigerate for at least 1 hour. Roll out 1/8 inch thick on floured surface. Cut into 12 four inch circles and press into muffin cups. Bake at 400F for 4 minutes.
Filling
Combine the butter, pepper, ginger, raisins, orange juice, and sugar in a bowl. Add the beets and apple. Spoon into the tart shells and bake at 350F for 20 minutes. Allow to cool slightly before removing carefully.
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