Archive for the ‘Dessert’ Category.

Chinese Chews

Grammy Annie's Chinese Chews

Grammy Annie’s Chinese Chews

An Old Family Recipe and Everybody’s Favorite Treat

 

            ½ cup sugar

            ½ cup butter

           3   eggs

           1   teaspoon vanilla

           1 cup chopped walnuts                                                                    

           1 cup chopped dates

           1 cup flour

          Dash salt

 

                 Mix together: sugar and butter well

                 Add:  eggs and vanilla and mix well

                 Mix in flour and salt

                 Stir in walnuts and dates

                

               Bake at 350 in a buttered pan.  Do not Overcook!!!!!

               When cool, cut into squares and roll in confectionery sugar.

Spicey Layer Cake

 

30 Prunes, Pitted

1/2 Cup Brandy

¼ Cup Water

1 Stick Butter

1 Stick Margarine1 Cup Dark Brown Sugar

1 Cup White Sugar

4 Large Eggs

3 & 1/3 Cups Flour

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1 & ½ Teaspoons Cinnamon

1 & ½ Teaspoons Cardamom

¾ Teaspoons Nutmeg

¾ Teaspoons Cloves

½ Teaspoon Allspice

½ Teaspoon Salt

1 & ¼ Cups Buttermilk

1 Teaspoon Vanilla

 

1)       Simmer Prunes in Brandy & Water for 15-20 Minutes ‘Till Full & Tender

2)       Cream the Butter, Margarine and Sugars

3)       Add Eggs & Beat Well

4)       Sift All Dry Ingredients

5)       Drain Prunes & Save ½ Cup Liquid

6)       Alternate the Flour Mixture, Buttermilk & Prune Liquid to the Butter Mixture and Beat Well After Each Addition

7)       Beat in Vanilla

8)       Stir in Prunes

 

Bake @350 in a Preheated Oven in 2 Buttered & Floured Cake Pans for about 35-40 MinutE

 

 

 

 

 

 

FROSTING

 

1 Stick Butter

8 Ounces Cream Cheese

1 & ¼ Teaspoons Vanilla

4 Cups Confectionary Sugar

1 & ¼ Tablespoons Lemon Zest

Fresh Lemon Juice

 

1)       Beat Butter, Cream Cheese & Vanilla

2)       Slowly Beat in Confectionary Sugar

3)       Beat in Lemon Zest

4)       Add Some Drops of Lemon Juice to Taste & to Thicken

 

Frost Cake and Refrigerate until Cold

Remove for about 40 minutes before serving

 

 

 

Grilled Bananas

4 Bananas:  unpeeled
Maple Syrup or Honey
Cinnamon

1) Halve the Bananas Lengthwise & Bush the Cut Half with Maple Syrup or Honey & Cinnamon
2) Grill, cut side down, for about 5 minutes; turn over & grill for a few more minutes

Vanilla Ice Cream
Spiced Rum

Serve:  Place Banana Halves, skin side down, on a plate
Top:  With Ice Cream & a Splash of Rum

Chocolate Cake

 

2 & 2/3 Cup Cake Flour

1 & ½ Teaspoons Baking Soda

½ Teaspoon Salt

¾  Cup Dark Brown Sugar

¼ Cup White Sugar

¾ Cup Corn Syrup

1 & ½ Sticks Butter:  softened

3 Eggs

1 Tablespoon Vanilla

1 & ½ Cup Buttermilk:  room temperature

4 Oz. UnSweetened Cocolate or SemiSweet Chocolate;  Melt & Cool Slightly

 

1)      Sift together dry ingredients

2)      Beat together Sugars & Butter

3)      Beat in Eggs

4)      Beat in Corn Syrup & Vanilla

5)      Beat in Chocolate for several minutes

6)      Alternately Beat in Buttermilk & Flour:  do NOT overbeat!

 

Bake @350 degrees in Three Buttered, Floured Cake Pans for about 30-40 minutes

Chocolate Mousse

Let it be known that this is probably one of the best mousses, chocolate, that you will ever be blessed to eat and to share.

Every time that I have seen my family and friends enjoy this, they have, truly, enjoyed this!

 

24 oz. Semi-Sweet Chocolate Chips [3 Cups]

4 Tablespoons Confectionary Sugar

4 Tablespoons Cold Water

Melt All

 

2 Teaspoons Vanilla

2 Whole Eggs

4 Egg Yolks

1 Teaspoon Instant Coffee

2 Tablespoons Heavy Cream

Mix

 

Mix with Chocolate Mixture

 

1 Pint Heavy Cream

Whip

 

4 Egg Whites

Whip

 

Fold in Chocolate Mixture with Eggs Whites for 15-20 minutes

 

Fold in Whipped Cream for 15-20 minutes

 

A hint:  spend time gently folding.  And, after you fold in the whites put the mixture in the fridge for 10-15 minutes and then fold in the whipped cream.

Serve with Strawberries, Whipped Cream &/or Cold Cherry Soup?

 

Don’t forget the pumpkin pie.

Here are three variations for you to choose from.

 

 

PUMPKIN PIE 1

 

2 cups pumpkin puree

4 Eggs

½ Cup Brown Sugar

½ Cup Molasses

1 Cup Heavy Cream

1 Teaspoon Cinnamon

½ Teaspoon Ginger

¼ Teaspoon Cloves

¼ Teaspoon Allspice

¼ Teaspoon Nutmeg

½ Teaspoon Salt

 

1)      Mix all Ingredients together

     Bake @ 375 degrees in a Pastry Lined Pie Pan for about 1 hour

 

PUMPKIN PIE 2

 

3 Cups Pumpkin Puree:  canned

6 Eggs

3 Cups Evaporated Milk

1 & ½ Cups Brown Sugar

2 Teaspoons Cinnamon

2 Teaspoons Ginger

¼ Teaspoon Cloves

¼ Teaspoon Allspice

¼ Teaspoon Cardamom

1 Teaspoon Salt

2 Tablespoons Cornstarch

 

1)      Mix All Ingredients Well

Bake @ 350-375 degrees in a Pastry Filled Pie Pan

 

PUMPKIN PIE 3

 

3 Eggs

1/3 Cup Brown Sugar

1/3 Cup White Sugar

2 Cups Pumpkin Puree; canned

1&1/2 Teaspoons Ginger

2 Teaspoons Cinnamon

¾ Teaspoon Cloves

¾ Teaspoon Allspice

½ Teaspoon Cardamom

Pinch Salt

1 Cup Heavy Cream

½ Cup Half-&-Half

 

1)     Beat Eggs & Sugars Well

2)     Mix in Pumpkin, Spices & Salt

 

Bake in a Pastry Lined Pie Pan @ 450degrees for 8-10 minutes

Reduce Heat to 325degrees and Bake for another 35-40 minutes

To check to see if Pie is cooked:  a knife should come out Clean

 

Pie Shell

 

1 & ¾ Cup All-purpose flour

1 Egg Yolk

8 tablespoons, cold, unsalted butter

1 teaspoon sugar

salt to taste if you want

3 Tablespoons cold water

    1    Put flour into electric mixer and beat until granular in texture

2          Beat Egg yolk, sugar & Salt and Add Cold Water to Make 1/3 Cup

3    Mix liquid with flour mixture untill Incorporated

4          Form Ball and Refrigerate for ½ Hour

5          Preheat Oven to 400 degrees

6          Place 2 Tablespoons of Flour on a work surface and Roll Dough to Form Crust

7          Chill for 15 Minutes

8          Bake for 15-20 Minutes ‘till golden Brown

9          Pour in filling