Desserts

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Filling: 5 Granny Smith apples, peeled, cored, chopped small  

1/4 cup finely chopped pecans 

 3 Tablespoons all-purpose flour  

1/2 cup brown sugar  

2 Tablespoons maple syrup  

1 Tablespoon lemon juice  Topping: 

3/4 cup all-purpose flour 

 1/3 cup brown sugar  

1/4 Teaspoon ground cinnamon  

1/4 teaspoon salt  

6 Tablespoons chilled butter, cut into pieces  

1/4 cup coarsely chopped pecans  

Preheat oven to 350 degrees F.  For the Filling: Mix all the ingredients together in a bowl. Place into 7 to 8-ounce ramekins.  For topping: Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.  Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.  

Filling:

1 teaspoon unsalted butter, softened 

2 pints blueberries or any other berry 

1/2 cup granulated sugar 

1 tablespoon cornstarch 

1/2 cup apple cider or orange juice 

1 teaspoon vanilla extract 

Streusel Topping:

1 cup all-purpose flour 

1/2 cup brown sugar 

1/2 cup granulated sugar 

6 tablespoons unsalted butter, cold and cut into cubes 

1/2 cup toasted oats 

1/2 cup chopped, toasted almonds 

Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish. 

For the filling: In a bowl, add the blueberries, sugar, cornstarch, cider, and vanilla, carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping. 

For the topping: In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.) Stir in the oats and nuts. 

6 Tablespoons unsalted butter  

2 1/2 pounds Granny Smith apples, peeled, cored, quartered, and sliced about 1/4-inch thick  

1 Tablespoon fresh lemon juice  

1 1/4 cups stale plain cake crumbs (such as from sponge cake, pound cake, or angel food cake) or soft fresh bread crumbs (unseasoned)  

1/2 cup light brown sugar  

1/4 cup granulated sugar 

1 1/4 teaspoons ground cinnamon  

1/4 teaspoon ground allspice 

1/4 teaspoon ground ginger 

 Pinch ground cloves  

Pinch salt  

1/3 cup apple cider  

Vanilla ice cream, for serving  

Preheat the oven to 375 degrees F.  Using 1 Tablespoon of the butter, liberally coat a 1 1/2-quart shallow baking dish.  In a medium bowl combine the apples and lemon juice and toss to combine.  In a small bowl combine the cake crumbs, brown sugar, granulated sugar, cinnamon, allspice, ginger, cloves and salt and toss to thoroughly combine.  Scatter 3 Tablespoons of the crumb mixture onto the bottom of the baking dish and top with half of the apples. Drizzle the apple cider over the apples and then top with about half of the remaining crumb mixture. Dot with half of the remaining butter. Repeat with the remaining fruit, crumbs, and butter.  Bake until the apples are bubbly and tender and the crumbs are nicely browned, 45 to 50 minutes.  Cool briefly on a wire cooling rack before serving warm, with scoops of ice cream on top.

2 cups granulated sugar 

5 large beaten eggs 

2 cups milk 

2 teaspoons pure vanilla extract 

3 cups cubed Italian bread, allow to stale overnight in a bowl 

1 cup packed light brown sugar

1/4 cup homemade butter, softened 

1 cup chopped pecans 

For the sauce:

1 cup granulated sugar 

1/2 cup homemade butter, melted 

1 egg, beaten 

2 teaspoons pure homemade vanilla extract 

1/4 cup brandy 

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan. 

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes. 

In another bowl, mix and crumble together brown sugar, butter, and pecans. 

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven. 

For the sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold. 

6 Macintosh apples

1 container bread crumbs-plain

1 small jar of raspberry jam (any jam will do)

1 pint heavy cream

2 eggs

Sugar to taste...at least 1 cup

1 round tall baking pan

1/4 pound butter

Peel and core the apples. Then slice them as thin as possible. Place a layer of apples in the bottom of a buttered baking pan. Put a dab of raspberry jam in the whole of the apple. Sprinkle a layer of breadcrumbs and sugar on top of the layer of apples. Repeat this process until you fill the bowl. On the top layer put globs of homemade butter

On each apple slice and put a nice healthy layer of bread crumbs and sugar.

Mix the 2 eggs with the heavy cream and pour the mixture over the top trying to evenly distribute it. Bake it for 45 minutes at 350 degrees. 

1/2 cup water 

1/2 cup whole milk 

1/2 cup sugar 

4 1/2 teaspoons active dry yeast (2 (1/4 ounce) packages) 

1/3 cup unsalted butter, melted, plus as needed 

1 large egg yolk 

1 1/2 teaspoons pure vanilla extract 

3 cups all-purpose flour (13 ounces) 

3/4 teaspoon fine salt 

1/2 teaspoon grated nutmeg 

1/2 teaspoon ground cinnamon 

1/4 teaspoon ground ginger

1/2 cup currants, plumped in the microwave and cooled 

1 egg beaten, for brushing 

For the icing/glaze: 

2 cups confectioners' sugar, sifted 

2 Tablespoons milk 

1/4 teaspoon finely grated lemon zest 

1 teaspoon pure vanilla extract 

Combine the water and milk in a medium saucepan and warm over low heat until about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast and a pinch of sugar over the surface of the liquid. Set aside without stirring, until foamy and rising up the sides of the pan, about 30 minutes. Whisk the butter, egg yolk and vanilla into the yeast mixture. Whisk the flour, the remaining sugar, salt, nutmeg, cinnamon and ginger in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make thick, shaggy, and slightly sticky dough. Stir in currants. Turn the dough onto a lightly floured work surface and knead until soft and elastic, about 8 minutes. Shape into a ball. Brush the inside of a large bowl with butter. Put dough in bowl, turning to coat lightly with butter. Cover with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour 30 minutes. To form the rolls: Butter a 9 by 14-inch baking pan. Turn the dough out of the bowl and pat into a rectangle about 16 by 8 inches. Divide the dough into 12 equal portions. Take each roll and round the edges, leaving a little space in between each roll. Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes. Meanwhile, position a rack in the center of the oven and preheat to 375 degrees F. Remove the plastic wrap and brush the tops of the buns with beaten egg. Bake rolls until golden brown and puffy, about 25 minutes. For the glaze: Stir together confectioners' sugar, milk, lemon zest and vanilla until smooth.  When the rolls are finished baking spoon on the glaze.

Softened butter, for bowls and baking pan  

For the glaze: 1 cup sugar  

4 Tablespoons unsalted homemade butter  

1/3 cup honey 

1/4 cup freshly squeezed orange juice  

1 orange, finely grated zest  

1 cup sliced almonds, lightly toasted 

 For the dough: 1 package yeast  

1 cup warm milk (about 110 degrees F)  

1/4 cup plus a pinch granulated sugar, divided  

1/4 cup unsalted butter 

 1 1/2 teaspoons pure vanilla extract  

1 large egg yolk  

2 3/4 cups all-purpose flour  

1/4 cup sugar  

3/4 teaspoon salt  

For the filling: 8 tablespoons softened butter  

1/3 cup granulated sugar  

1 Tablespoon ground cinnamon 

 Directions Butter a 9 by 13-inch baking pan.  For the glaze: Combine sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Pour the glaze into the prepared pan, and scatter the nuts over the top.   For the dough: Sprinkle the yeast over warm milk (about 100 degrees) with a pinch of the granulated sugar; set aside until it is foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk. Combine flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make sticky dough. Knead the dough on a floured work surface until soft and elastic, about 6 to 8 minutes (Dough will be soft and elastic, but not terribly sticky). Shape into a ball, brush with a little melted butter. Place in bowl, cover and let rise until doubled, about 1 hour. Knead dough; re-form into ball. Return to the bowl. Cover with buttered plastic wrap, refrigerate for 4 hours.  For the filling: Roll dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space the rolls in the buttered pan. Cover, let rise at room temperature until doubled, about 1 1/2 hours. Preheat oven to 350 degrees F.  Bake until golden, 30 to 35 minutes. 

There are 2 different types of ice cream. There is the custard based and American based ice cream. Custard style requires cooking and includes eggs while the American based has few ingredients and requires no cooking. That being said the recipes that follow are done both ways so that you may decide which way you choose to make your ice cream. A couple of notes on ice cream: the reason it is mixed in an ice cream maker is to force air into the mixture so that it doesn't form ice crystals. Eggs are used as an emulsifier. It makes the custard creamy smooth and rich. 

 Custard style 

VANILLA ICE CREAM 

2 eggs  

1 cup sugar  

1/4 teaspoon salt  

4 1/2 cups heavy cream  

 2 1/4 teaspoons vanilla extract  

Wisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, salt and heavy cream. Cook over medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla to the custard. Mix it well, and then pour the mixture into the cylinder of an ice cream maker. Freeze according to the manufacturer's directions.  

CHOCOLATE ICE CREAM 

2 eggs 

 1 cup sugar  

1/4 teaspoon salt 

 4 1/2 cups heavy cream   

2 1/4 teaspoons vanilla extract 

3 Tablespoons unsweetened cocoa powder 

2 ounces semi sweet chocolate chunks  

Wisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, salt, cocoa powder and heavy cream. Cook over medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. Add the chocolate chunks and let them melt.  Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla to the custard. Mix it well, and then pour the mixture into the cylinder of an ice cream maker. Freeze according to the manufacturer's directions. 

STRAWBERRY ICE CREAM 

2 eggs  

1 cup sugar  

1/4 teaspoon salt  

4 1/2 cups heavy cream   

2 1/4 teaspoons vanilla extract 

1 pint strawberries 

 Puree the strawberries and set aside. Wisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, salt and heavy cream. Cook this over a medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. remove this from the heat; Add the strawberry puree and cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla to the custard. Mix it well, and then pour the mixture into the cylinder of an ice cream maker. Freeze according to the manufacturer's directions.  

ROCKY ROAD ICE CREAM 

2 eggs 

1 cup sugar  

1/4 teaspoon salt  

4 1/2 cups heavy cream   

2 1/4 teaspoons vanilla extract 

3 Tablespoons unsweetened cocoa powder

2 ounces semi sweet chocolate chunks  

1/2 cup chopped pecans 

1 cup mini marshmallows 

Wisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, salt, cocoa powder and heavy cream. Cook over medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. Add the chocolate chunks and let them melt. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla to the custard along with 1/2 the marshmallows and pecans. Mix it well, and then pour the mixture into the cylinder of an ice cream maker. Half way through the ice cream maker cycle throw in the other 1/2 of the pecans and marshmallows. Freeze according to the manufacturer's directions. 

PEPPERMINT ICE CREAM 

2 eggs  

1 cup sugar  

1/4 teaspoon salt  

4 1/2 cups heavy cream   

2 1/4 teaspoons vanilla extract  

1 cup crushed peppermint candies 

Wisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, salt and heavy cream. Cook over medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla and crushed peppermint candies to the custard. Mix it well, and then pour the mixture into the cylinder of an ice cream maker. Freeze according to the manufacturer's directions.  

MINT CHOCOLATE CHIP

 2 eggs  

1 cup sugar  

1/4 teaspoon salt 

 4 1/2 cups heavy cream   

2 1/4 teaspoons vanilla extract  

1/4 teaspoon peppermint extract 

1 ounce square semisweet chocolate, coarsely chopped   

Wisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, salt and heavy cream. Cook over medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla, peppermint and semi sweet chocolate to the custard. Mix it well, and then pour the mixture into the cylinder of an ice cream maker. Freeze according to the manufacturer's directions.  

COOKIE DOUGH ICE CREAM 

2 eggs 

 1 cup sugar  

1/4 teaspoon salt  

4 1/2 cups heavy cream   

2 1/4 teaspoons vanilla extract 

1 recipe cookie dough:  

2 1/4 cups all-purpose flour 

1 teaspoon baking soda 

1 teaspoon salt 1 cup (2 sticks) butter, softened 

3/4 cup granulated sugar 

3/4 cup packed brown sugar 

1 teaspoon vanilla extract 

2 large eggs

 2 cups (12-oz. pkg.)  Chocolate Chips 

1 cup chopped nuts 

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts.  Wisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, salt and heavy cream. Cook over medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla to the custard. Mix it well, and then pour the mixture into the cylinder of an ice cream maker. Roll the cookie dough into small bite size pieces and add to the mixture. There will probably be cookie dough left over. Make cookies to serve with the ice cream. Freeze according to the manufacturer's directions.  

COFFEE ICE CREAM 

2 eggs  

1 cup sugar  

1/4 teaspoon salt  

4 1/2 cups heavy cream   

2 1/4 teaspoons vanilla extract 

3 Tablespoons instant coffee granules 

4 Tablespoons warm water  

 Wisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, salt and heavy cream. In another bowl mix the coffee granules with the water. Cook over medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla and coffee mixture to the custard. Mix it well, and then pour the mixture into the cylinder of an ice cream maker. Freeze according to the manufacturer's directions. 

PEANUT BUTTER 

2 eggs  

1 cup sugar  

1/4 teaspoon salt 

 4 1/2 cups heavy cream  

 2 1/4 teaspoons vanilla extract 

1 1/2 cups peanut butter  

 Melt the peanut butter over a low heat. In a separate bowl whisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, salt and heavy cream. Cook over medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. remove it from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla and peanut butter to the custard. Mix it well, and then pour the mixture into the cylinder of an ice cream maker. Freeze according to the manufacturer's directions. 

 PISTACHIO 

3 cups pistachios 

1/2 cup pistachios (if you like to throw them in whole or chopped) 

1 Tablespoon of vegetable oil  

2 eggs  

1 cup sugar  

1/4 teaspoon salt 

 4 1/2 cups heavy cream   

2 1/4 teaspoons vanilla extract  

Take the 3 cups of pistachios and the vegetable oil and place them in a food processor and grind the pistachios until it is a butter. In a separate bowl whisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, salt and heavy cream. Cook over medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla and pistachio butter to the custard. Mix it well, and then pour the mixture into the cylinder of an ice cream maker along with the chopped pistachios. Freeze according to the manufacturer's directions.   

ALMOND 

3 cups almonds 

1/2 cup almonds (if you like to throw them in whole or chopped) 

1 Tablespoons of vegetable oil  

2 eggs  

1 cup sugar  

1/4 teaspoon salt 

 4 1/2 cups heavy cream   

2 1/4 teaspoons vanilla extract  

Take the 3 cups of almonds and the vegetable oil and place them in a food processor and grind the almonds until it is a butter. In a separate bowl whisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, salt and heavy cream. Cook over medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla and almond butter to the custard. Mix it well, and then pour the mixture into the cylinder of an ice cream maker along with the chopped almonds. Freeze according to the manufacturer's directions. 

BUTTER PECAN 

2 eggs  

1/2 cup sugar 

1/2 cup brown sugar  

1/4 teaspoon salt  

4 1/2 cups heavy cream   

2 1/4 teaspoons vanilla extract  

2 cups pecans chopped 

4 Tablespoons butter 

Sauté your pecans in the butter until they are lightly browned, in a separate bowl Wisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, brown sugar, salt and heavy cream. Cook over medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla and browned pecans to the custard. Mix it well, and then pour the mixture into the cylinder of an ice cream maker. Freeze according to the manufacturer's directions. 

AMERICAN STYLE ICE CREAM 

VANILLA ICE CREAM 

4 cups heavy cream 

1 cup sugar

 2 1/4 teaspoons vanilla extract 

Pour the vanilla extract and sugar into a blender. Little by little add the heavy cream until it is smooth. Pour this into a freezer container and chill for 2 hours.  

CHOCOLATE 

4 cups heavy cream 

1 cup sugar 

2 1/4 teaspoons vanilla extract 

3 Tablespoons unsweetened cocoa powder 

Pour the vanilla extract, cocoa powder and sugar into a blender. Little by little add the heavy cream until it is smooth. Pour this into a freezer container and chill for 2 hours.  

STRAWBERRY

 4 cups heavy cream 

1 cup sugar 

2 1/4 teaspoons vanilla extract 

1 pint strawberries 

Pour the vanilla extract, strawberries and sugar into a blender. Little by little add the heavy cream until it is smooth. Pour this into a freezer container and chill for 2 hours.