Category: Desserts

Dulce de Leche

DIY from scratch

This is a great topping for cakes and ice cream.

Place a can of sweetened condensed milk (with the label removed) on its side in the bottom of a stockpot filled with water, and covering the can completely with water, plus about an inch. Replenishing the water as necessary to keep the can totally submerged.   This prevents the can from bursting.

LONG AND SLOW METHOD – CONSISTENT RESULTS

Keep the closed can at a low simmer for 3-4 hours.

Using tongs, transfer the can to a wire rack and let cool completely before opening.

Drizzle the caramel over the ice cream or use it as a filling for sandwich cookies.

Leftover dulce de leche can be stored in the refrigerator in an airtight tight container and re-warmed in a double boiler or microwave.

FASTER DULCE de LECHE

If you are in a hurry, pour the condensed milk into a casserole, then put the casserole into a larger baking pan with hot water coming up about halfway.  Cover the casserole with foil and bake at 350º for 90 minutes.

Here is another recipe

Alternate Recipe

  • Step 1: Heat the sugar over medium heat in a non-stick frying pan or 2-quart saucepan. Stir constantly using a rubber spatula. Within a few minutes the sugar will start to liquify and turn amber in color. Keep stirring until the sugar fully dissolves into a brown-colored syrup.
  • Step 2: Turn the flame down low and add the sweetened condensed milk (keep stirring as you’re adding it) and then add the butter and vanilla extract. The caramelized sugar will start to harden and bubble when you add the ingredients. Keep stirring, the mixture will become smooth again after 5-7 minutes. 
  • Step 3: Carefully transfer the dulce de leche to a small bowl or mason jar. Let it cool slightly.

Cranberry Bread

cran-breadINGREDIENTS

  • 2 C cranberries
  • 1/2 C walnuts
  • 1 tart apple
  • 2 C flour
  • 1 C granulated sugar
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 6 TBL butter – softened, but not melted
  • Zest and juice from two oranges
  • 1 egg

STEP BY STEP

  1. Coarsely chop cranberries, nuts and apple – Set aside
  2. Sift together flour, sugar, baking powder, baking soda and salt
  3. Cut butter into flour mixture until it is like coarse corn meal – Set aside
  4. Mix together egg, peel and juice
  5. Combine flour mixture and egg mixture
  6. Add the fruit mixture and nuts
  7. Mix well, but do not over-mix
  8. Spoon into buttered and floured small loaf pans or cupcake pan
  9. Bake on the middle shelf at 350º for 1 hour (45 minutes if using cupcake pan)
  10. Top should be golden brown and inserted knife should come out clean – if knife has batter on it, bake another 20 minutes.
  11. Let rest 5 minutes before cutting

Pumpkin Pie

Cindy’s Pumpkin Pie (two pies)

To avoid cracks, cook to internal temp of 170º
  • 16 0z Pumpkin Pureé – PURE – not Pumpkin Pie Mix
  • 1 TBL Grandpa’s CinnaSugar®
  • 1/2 tsp ground ginger
  • 2 eggs
  • 1/4 C milk
  • 1/4 C corn syrup
  • 1/2 C sugar
  • 2 C flour – or until a thick pourable custard
  • Bake @ 350º till browning starts – approx 40 minutes
  • Turn off oven, but leave pie in to cook with residual heat

BASIC PIE CRUST

  • 10 oz AP flour – approx 2 C
  • 6.5 oz cold butter
  • 1 tsp sugar
  • 1/2 tsp salt
  • Pulse in food processor
  • 1/2 C ice cold water – add more if necessary to bring together
  • Should be moist, but not wet – DO NOT OVERWORK
  • Good for pot pies, pumpkin pies, etc
  • Refrigerate dough ball 1 hour, then roll out


 

Here is McCormick’s take on this classic Thanksgiving dessert:

Tres Leches Cake

tres-leches

  • 14 oz can of Sweetened Condensed Milk
  • 12 oz can of Evaporated Milk
  • 1 C heavy cream or creme frache

Evaporated Milk invented by Gail Bordon in the 1856

  • Eagle Brand Evaporated milk came up with shelf-stable milk in the 1880’s
  • Carnation Company came up with the basis for this recipe
  • Sweetened Condensed Milk is 60% evaporated with sugar added; and is used for Key Lime Pie, Flan and must be thick enough to NOT flatten out and be runny, so America’s Test Kitchen ran a few tests and discovered that the best overall products were Eagle Brand and Carnation Sweetened Condensed Milks.
  1. Pour condensed milk into a glass bowl and cover with plastic wrap
  2. Microwave for 9-15 minutes – Stir about every 2-3 minutes
    – Microwave until milk starts to deepen in color
  3. Mix in Evaporated Milk and heavy cream
  4. Also 1 tsp vanilla extract
  5. Whisk all together

For the cake

  1. 2 C AP flour
  2. 2 tsp baking powder
  3. 1 tsp each of salt and ground cinnamon
  4. Whisk together
  5. To 1 C warm milk add 8 TBL butter
    Continue to heat until butter melts
  6. Crack 4 eggs into your stand mixer bowl with whisk attachment
  7. Beat until the eggs are fairly well beaten
  8. Add 2 C granulated sugar gradually
  9. Increase mixer to high – Beat 5-7 minutes until glossy
  10. turn machine to low, then start adding in your hot milk mixture
  11. Add another 2 tsp vanilla extract
  12. Add 3 C AP flour – one at a time – beating between each
  13. Pour into greased and floured 9×12 inch baking disk
  14. Bake at 325 degrees for 30-35 minutes
  15. Let rest about ten minutes

… or use Angel Food Cake or similar

  1. Poke holes liberally into the top of your cake with a chopstick or end of a mixing spoon.
  2. VERY SLOWLY Pour liquid mixture onto the cake
  3. Cool for another 15 minutes, then refrigerate at least 3 hours, preferably overnight
  4. DO NOT COVER or the condensation will make the topping gummy
  5. Take out of fridge about an hour before eating
  6. Top with whipped cream (recipe below)
  7. Garnish top lightly with cinnamon

Whipped Cream Topping

  • 1 C Heavy Whipping cream
  • 3 TBL corn syrup
  • 1 tsp Vanilla
  • Beat with a whisk attachment for about 2-3 minutes

 

Quick Fresh Fruit Cobbler

cobblerBefore we begin…

  • Use fruit at the peak of ripeness
  • Peel and slice fruit
  • Measure out ingredients and set aside
  • Peaches are in season first part of September
    – Blanche to remove skins

Ingredients to feed 6 people

  • 4 C fresh fruit – your choice (eg) peaches, berries, apples
  • 2 C accent fruit (eg) cherries or raisins
    Fruit Filling – Add to above fruit
  • 1/2 C sugar
  • 3 T cornstarch
  • juice and zest from one lemon
    Biscuit Topping
  • 1 1/2 C AP flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 6 TBL COLD butter
  • 1/2 C cold milk
  • 1/4 C cold cream
    Final Topping
  • 1/2 C rolled oats or Original Oats
  • 1/2 C sliced toasted almonds
  • 1 tsp salt
  • 1 tsp cinnamon
  • 3 TBL melted butter
  • 2 TBL maple syrup

Step by Step

  1. Preheat oven to 400
  2. Clean, cut, peel and slice all fruits
  3. Combine sugar, cornstarch, cinnamon
  4. Combine fruits and toss in lemon, then in sugar-cinnamon mixture
  5. Place in bottom of greased baking dish
  6. Sift together biscuit topping dry ingredients, cut in butter, then mix with liquid.
  7. Add milk and stir briefly.  DO NOT overmix.  Keep it crumbly.
  8. Spoon this batter over top of the fruit in lumps – flatten lumps slightly
  9. Brush with heavy cream
  10. Sprinkle Final topping across the top
  11. then sprinkle with Turbinado sugar
  12. Bake at 375 for 35-50 minutes or until golden brown
  13. Let rest five minutes before cutting

Oh, one more thing…

  • The cobbler takes its name from the biscuit dough crust on top – it is rough looking or ‘cobbled.’   It originated in the U.S. sometime in the early to mid 19th century.
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Sourdough Cinnamon Rolls

Questions? Always start out at GRANDPA'S SOURDOUGH COLLECTION INDEX

imageFrom our Church Lady

  1. The night before making the rolls create your new sponge
    • 1 C starter
    • 2.5 C AP flour
    • 2 C warm water
  2. The next morning, stir batter down.  Put 1 C in fridge for next useimage
  3. Create Cinnamon Roll Batter
    • 1 egg
    • 1/4 C soft butter
    • 2 tsp baking poder
    • 1 tsp baking soda
    • 3 TBL sugar
    • 1 tsp salt
    • Flour to make a dough
  4. Mix and knead to form a soft, smooth dough
  5. Let rise 1 hour
  6. Roll to 1/2 inch thickness
  7. Spread with butter, brown sugar, white sugar, cinnamon and raisins
  8. Roll up, pinching the seams closed
  9. Slice into 1 inch thick slices
  10. Lay in greased baking tray
  11. Let rise 1 hour
  12. Bake at 400º for 20 minutes

 

Apple Bread Pudding

  • Cut brioche bread into nice thick pieces
  • Spread brioche on a baking sheet
  • Toast bread pieces . 350° for 15 min
  • In hot pan, mix Butter, Diced apples, Sugar, cinnamon, nutmeg
  • Start to caramelize
  • Optional:  Add Calvados apple brandy till it reduces
  • Combine Eggs, half and half, light brown sugar, white sugar, vanilla
  • Mix all together
  • Butter baking casserole dish
  • Toss then let soak for 30 minutes
  • Bake 350° about 50-55 minutes

Nancy McCafferty’s Berry Trifle

… followed by Chef’s notes and Lady Finger Recipe

See more about Trifles by CLICKING HERE.

TrifleThis was a delicious dessert that was served at a small gathering in June. With weather in Phoenix topping a hundred degrees, this went over really well. Plus, she said it only took about half an hour to prepare.

Served ten people with some left over.

1 box prepared Vanilla pudding – instant or stovetop
2 cups milk
8 ounces cream cheese – softened
6 ounces Greek vanilla yogurt
10 ounce frozen loaf pound cake – thaw and cube into half inch cubes
6 cups strawberries – cut in half – remove stem
2 cups blueberries
1 cup raspberries

  1. Prepare pudding – set aside
  2. Mix cream cheese and yogurt on medium speed until smooth
  3. Fold in pudding
  4. Gently mix fruit (strawberries, blueberries, raspberries)
  5. In a large glass bowl (3-4 quarts) create three layers. Layer 1/3 of the following:
    •   cake, pudding, fruit
    •   repeat
    •   repeat
  6. Cover and chill up to 24 hours.  Best if chilled at least 4 hours.

If you are interested, you can make your own lady fingers rather than using pound cake

BASIC CUSTARD

This base recipe can be used alone, or for Bread Pudding, Pumpkin Custard, Personal Custards, and much more. It is a recipe that you MUST know, because you will use it throughout your life so often.

INGREDIENTS

  • 4 Eggs
  • 2 additional egg yolks
  • 1 C Sugar
  • 1/2 Brown Sugar
  • 1/4 C whiskey or rum
  • Dash Vanilla
  • Grandpa’s CinnaSugar®
  • Merest dash of salt
  • Zest and juice from one orange
  • 1 C whole or lowfat milk – NOT skim, because you need the fats to gel properly
  • 1/2 C Cream (Traditionally you should use just cream * I substitute 1/3 milk instead of cream to keep it healthier)
  • Optional:  Mix in 1/2 C dried fruit

You can also use Half and Half rather than the milks listed on the previous two lines.

  • Optionally:  grated orange peel and/or ginger

STEP BY STEP

  1. Cream together eggs and sugar
  2. Mix in vanilla, cinnamon, nutmeg, salt and orange
  3. Mix with milk and cream
  4. If you are using this as part of another recipe that uses custard, you will probably add whatever those ingredients are right about here.
  5. Pour into greased ramekins
  6. Optional: top with dried cherries or raisins
  7. Bake at 350º for 35-45 minutes.  For a creamier custard, bake at 325º for 1.5 – 2 hours.  Internal temperature should be about 170º

Optional Topping . Crème Anglaise or Brandy Cream Sauce

 

Quick Shortcake

If you have just a LITTLE bit more time, I highly suggest GRANDPA’S SHORT ANGEL CAKE – which is a combination of shortcake and angel food cake. Really good.

Shortcake

Quick Shortcake

Grease baking ramekins

Sift together
1 cup AP flour
1 tsp baking powder
1 TBL sugar

Cut in 1 TBL cold butter

Alt: Sub Bisquick for above. See lower photo.

Mix with 1 egg
1/3 cup milk
Zest and juice from 1 lemon
Dollop vanilla
Scant salt

Bake about 15 minutes at 350°
Top with blueberries and strawberries

image

Flan

  • Lightly coat the surface of four ramekins with vegetable shortening
  • Sprinkle with granulated sugar, spread, then dump excess

Caramel sauce

  • 2 TBL water
  • 2/3 cup sugar
  • 1 TBL Karo Syrup or Pancake Syrup
  1. Heat caramel sauce on medium high heat until it caramelizes and darkens
  2. Swirl, do not stir, remove as soon as it starts to darken
  3. DO NOT WALK AWAY OR LEAVE UNATTENDED
  4. If you think it needs it, brush down the sides of the pan (along the top of the sugar) with plain water
  5. At the last minute, pour and swirl 2 TBL hot water into the flan
  6. Pour immediately into your ramekins
  7. Tip and swirl to coat bottom

Custard mixture

  • Three well-beaten eggs
  • Five more egg yolks
  • One orange – zest and juice
  • 1/2 tsp Salt
  • 1 can Evaporated milk
  • 1/2 can Sweetened Condensed milk
  • 1/2 C fresh whole milk
    ALT:  1.5 C whole milk and 1 C half and half
  • 2 TBL vanilla
  1. Strain and pour raw custard mixture into ramekins over top of caramel, being careful to not displace the caramel
  2. Place ramekins on baking tray
  3. Pour in 2 cups boiling water to bottom of baking tray
  4. Seal lightly with foil
  5. Place tray on oven shelf Bake 60 minutes at 300°
  6. Should measure 180 degrees inside temperature

Set on counter and let cool so that you can touch it – At least 60 minutes

Run knife around perimeter
Place plate on top of ramekin and invert
Serve warm

You can also let cool completely, then cover and put into refrigerator overnight to have ready to serve cold.

Here also is Grandpa’s recipe for BASIC CUSTARD

Beignet

bignet1 TBL Yeast
1/4 C Sugar
1/4 C very warm water

  1. Mix first four ingredients and set aside to proof
  2. Let feed (proof) for about 10 minutes to create sponge
  3. Heat milk just to hot – about 105°
  4. Add 1/2 C softened butter, 2 TBL sugar, Juice and zest from one lemon, Scant nutmeg, 1 C flour, 1 tsp vanilla, and 1 egg
  5. Add sponge to flour mixture
  6. Mix to combine BUT DO NOT OVER MIX
  7. Add 1 C more flour and salt after incorporated
  8. Balance flour and milk to be a dry playdough
  9. Refrigerate 8 hours
  10. Let warm for 30 minutes
  11. Roll into thick pizza dough – about 1/4 inch thick
  12. Cut into strips, then the strips into triangles
  13. Alternately cut or tear into irregular shapes
  14. Fry at 350-360º until browned uniformly
  15. Allow to rise :: 6-7 minutes
  16. Place on paper towel to drain
  17. Sprinkle with confectioner powdered sugar while still warm

Soufflé – COLLECTION INDEX

Souffle Recipes

Basic Cheese Souffle

Use this as a guide for the techniques to be applied on any souffle you may create.  Feel free to egg-speriment.

Prepare your Souffle Dish

A basic souffle dish should have fluted (wavy) design around the side to increase surface area and make it heat up faster.  The bottom should be unglazed.

  1. Butter your ramekin and then spread 2 tsp of sugar, cornstarch or ground Parmesan cheese around the sides to coat – This will help the souffle climb.   NOTE:  This recipe uses two small ramekins – if you are using one large ramekin, make adjustments.
  2. Move ramekins into the freezer to keep the butter from melting and the coating sliding to the bottom

Separate the Eggs

  • Separate two eggs
  • When separating eggs
    • Eggs should be cold.  Warmer yolks tend to break.
    • Eggs should be new.  As eggs age, the membrane weakens
    • Always separate into a small dish in case the yolk breaks.  Save this for scrambled eggs on another day.  Once separated, pour your yolks and whites into separate bowls.
Yolks
  • Mix your 2 egg yolks, sugar, salt, vanilla, and orange zest  (one TBL sugar for each egg) together and set aside.
Whites
  • Use the whites from two eggs @ room temperature with ABSOLUTELY no fat contamination.  ANY contamination will ruin the batch.
  • Add 2 tsp water
  • Whip to peaks with a metal (not plastic) whisk and a metal bowl – a copper bowl will help add ions to the whites and help with lift :: A hand mixer is OK to use, but be careful to not overbeat your egg whites
  • Add 1/2 TBL sugar and 1/8 tsp cream of tarter for each egg near the end
  • Beat until SOFT peaks form on both beaters and the in the bowl, but overmixing will cause them to collapse

Create a Roux

Rouxs always use equal parts butter and flour.

  1. Start your roux with 2 TBL butter and 2 TBL flour while you prepare the other ingredients
    • When your flour starts to brown, mix in the following two ingredients for a cheese souffle, but not for a dessert souffle.
      • 1 tsp dry mustard
      • 1/2 tsp garlic powder
  2. Add 2/3 C milk to the roux – Milk should be cold, and should be added in little bits.  With each addition, whisk until no clumps remain
  3. Remove pan from heat, and finally, mix your 3 oz shredded cheddar cheese in with the roux

Combine Sturdy Ingredients

  • You will be slowly mixing your yolk sauce and roux together
  • Temper roux into 2 egg yolks, then combine egg mixture SLOWLY back into the pan

Combined Delicate Ingredients

  • Mix 1/2 C of your beaten whites into the yolk sauce to lighten it.
  • Fold the rest together together (FOLD GENTLY.  Do not beat, whip or mix)

Prepare for the Oven

  • Pour combined mixture into ramekins – no more than 1/2 way full
  • Move into oven preheated to 375º
  • Cook 10-15 minutes
  • Turn off oven and open door and let rest for about 10 minutes

Chocolate Souffle

Spinach Souffle 1

Spinach Souffle 2

Lemon Souffle

Cheese Souffle

Cheddar Souffle

Savory Souffle

Caramel Souffle

Breakfast Souffle

Veggie Souffle

Spinach Stuffed Mushrooms

 

 

 

Pastry Dough

You can use a pastry cutter, but it is easier to use your food processor.  Just make sure you do not overprocess your dough, or it will be tough.

INGREDIENTS

  • 4 CU flour
  • 1/4 CU granulated sugar
  • 1/4 CU dark brown sugar
  • Juice and zest from one lemon
  • 1 stick butter (cold) pieces
  • 1 tsp salt
  • 1 egg plus 1 yolk
  • Pulse above together, then add ice cold water
    Pulse only long enough to bring dough ball together

STEP BY STEP

  1. Cut all ingredients together or pulse in food processor
  2. Add water with food processor running only to incorporate – DO NOT OVERPROCESS
  3. Wrap dough in plastic, and refrigerate for 30-60 minutes
    Freezes well too.
  4. Roll dough flat, but not too thin, then transfer to pie pan or parchment paper.  Roll onto your rolling pin to transfer to keep it from breaking apart.
  5. Dock crust so that dough doesn’t puff up
  6. Sprinkle lightly with a bit more brown sugar
  7. Cover with foil, and bake at 375° for 20 minutes
  8. Remove foil and bake 5 more minutes

NOTES

  • Fill with savory or sweet filling.
  • If you are making a rustic free-form tart, put fruit in just after step four

Brandon’s Pineapple Upside Down Cake

Ingredients

  • 1/2 CU butter
  • 1 CU packed brown sugar
  • 1/4 CU corn syrup
  • 3/4 CU chopped pecans (optional)
  • 20 OZ pineapple slices (drained – save juice)
  • 3 eggs (separated)
  • 2 TBL lemon juice
  • 1 CU sugar
  • 1 CU all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger
  • scant salt
  • Maraschino cherries

Instructions

1. Preheat oven to 350 degrees
2. Melt butter in 9 inch cast iron skillet
3. Mix in brown sugar, corn syrup and pecans, then remove from heat
4. Artistically arrange pineapple pieces or rings over the brown sugar mixture
5. Set the skillet aside for now
6. Beat egg yolks.
7. Add sugar, beating continually
8. Add flour mixture and stir in 5 TBL pineapple juice
9. In a clean bowl, beat egg whites until stiff peaks form
10. Fold whites into cake batter
11. Pour or spoon evenly over pineapple slices
12. Bake @ 350 degrees for 45 minutes
13. Cool skillet for 30 minutes, then invert onto serving plate
14. Place maraschino cherry in the center of each pineapple ring, or as part of artistic arrangement of pieces.

 

Proper Cobbler

cobblerBEFORE WE BEGIN

  • Use fruit at the peak of ripeness
  • Peel and slice fruit
  • Measure out ingredients and set aside

INGREDIENTS

  • 1/2 cup golden raisins
  • 4 TBL Butter
    .
  • 3 1/2 pounds Gala apples (7 to 8)
    Alternately, use Nectarines, Peaches or Plums
  • 1/2 stick unsalted butter
    .
  • 3/4 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 tsp corn starch
  • 1 TBL cinnamon
  • 1/2 tsp salt
    .
  • 1/4 C heavy cream
  • 1/2 C whole milk
  • 1 egg
  • Juice and zest from two lemons
  • .
  • 2 TBL Turbinado sugar for garnish

STEP BY STEP

  1. Preheat oven to 475º
  2. Simmer raisins and butter in a small saucepan over medium heat for about 4 minutes.
  3. Remove from heat and set aside to macerate, covered, 30 minutes.
  4. While raisins macerate, peel and core apples, then cut into 1-inch pieces or thin slices
  5. Toss apples with lemon juice.
  6. Spread softened butter in cast iron skillet and sprinkle granulated sugar evenly over it. Put excess into your mixing bowl
  7. Cook apples over medium-high heat, without stirring, until juices are deep golden and bubbling, 18 to 23 minutes (don’t worry if juices color unevenly).
  8. Combine apples and raisins and butter (skillet will be full).
    SEE BELOW FOR AN ALTERNATE BISQUICK CRUST
  9. Stir together flour, sugar, cinnamon, corn starch, baking powder, and salt
  10. Add cream, egg, milk, and lemon – stir just until a dough forms.
  11. Gather dough into a ball and transfer to a lightly floured surface.
  12. Gently knead 6 times, then pat dough into an 8-inch round.
  13. Cut out as many rounds as possible with lightly floured cutter.
  14. Gather scraps and pat out, then cut out more rounds. (You will have about 12)
  15. Don’t re-press more than once because dough will begin to get tough
  16. Arrange biscuits on apples about 1/2 inch apart and brush tops with remaining tablespoon cream
  17. Sprinkle with Turbinado sugar
  18. Bake at 375° for about 35 minutes until biscuits are puffed and golden, about 18-20 minutes

OH, ONE MORE THING . . .

  • The cobbler takes its name from the biscuit dough crust on top – it is rough looking or ‘cobbled.’ It originated in the U.S. sometime in the early to mid 19th century.
  • For best results, use a well-seasoned 10-inch cast-iron skillet; and a 2 1/4-inch round cookie cutter
  • Accompaniment: heavy cream or ice cream

VARIATIONS

  • Like a classic tarte Tatin, this cobbler begins with apples being caramelized in a rich mix of butter and sugar, but we’ve upped the ante by adding raisins.
  • Tender biscuit rounds take the place of traditional pastry to create a true home-style dessert.
  • Cooks’ notes: Cobbler is best when freshly made but can be baked 3 hours ahead and reheated in a 350°F oven.
  • Add egg, sugar, and flour mixed together into your blueberries to create kind of a custard
  • ALTERNATE CRUST: Create a thick batter using the drop biscuit recipe from the Bisquick box, but add an extra 2 TBL of sugar to the box recipe.  Drizzle over top in place of circle toppings.  Then jump to Step 17.

 

 

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