Desserts Recipes

My dessert recipes are divine! Everything from "award winning" cookies, fudge, creme brulee, homemade ice cream, cake, cobbler, etc....A dessert is the last course of a meal; a sweet preparation, fruit or cheese is usually served.

Back to "Favorite Recipes" main page

After you try my fabulous dessert recipes, check out Martha's latest cookie recipe book. She really does have some good ones in it!

Sweet Potato Pie Cookies With Pecan Praline And Coconut Divinity Filling

I have to brag a little here - I won a first place prize for these gourmet cookies! They are sure to be the talk of your next party! Enjoy!!!

1 cup plus 2 tablespoons butter, softened

3/4 cup firmly packed light brown sugar

1 cup granulated sugar

1/2 cup cooked mashed sweet potato

2 large eggs

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup milk chocolate toffee bits (Heath)

1 cup chopped pecans

1 cup white chocolate morsels (Nestle)

Pecan Praline

Coconut Divinity Filling

Beat butter in a large mixing bowl at medium speed with an electric mixer until creamy; gradually add sugars and next 3 ingredients. Combine flour, baking powder, and salt; add to butter mixture, mixing. Stir in toffee bits, pecans, and white chocolate morsels. Drop by rounded teaspoonfuls (I use a 1" portion scoop) onto parchment lined baking sheets, making 84 cookies. Bake at 350 for 12 minutes or lightly browned. Cool in pan 2 minutes. Remove cookies to a wire rack to cool completely. Prepare Pecan Praline. Spread about 1 teaspoon hot Pecan Praline onto the bottoms of 42 cooled cookies. Prepare Coconut Divinity Filling. Spread about 2 teaspoon Coconut Divinity Filling over Pecan Praline. Top with 42 more cookies.

Pecan Praline

I make a double batch of this because I never have enough for all the cookies.

1 cup firmly packed light brown sugar

2 tablespoons buttermilk powder

1/2 cup evaporated milk

1/4 cup butter

2 teaspoons vanilla extract

2/3 cup finely chopped pecans

Combine brown sugar and buttermilk powder in a small saucepan. Stir in milk, and add butter. Bring to a boil over medium-low heat, stirring until butter melts. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Cook, stirring constantly, until a candy thermometer registers 234 (soft ball stage). Remove from heat. Stir in vanilla and pecans. Immediately spoon onto cookies as directed.

Coconut Divinity Filling

1 1/2 ounces cream cheese, softened

1 (7-ounce) jar marshmallow cream

1 teaspoon vanilla extract

1 cup white chocolate morsels, melted and cooled slightly

1/2 cup frozen grated coconut, thawed

1/2 cup finely chopped pecans

Beat cream cheese in a small mixing bowl at medium speed with an electric mixer until smooth. Stir in marshmallow cream and vanilla until blended. Stir in melted white chocolate, coconut, and pecans. Let mixture stand 15 minutes or until thickened, stirring occasionally. Fill cookies as directed.

These cookies freeze beautifully in a zip lock plastic bag.

Blonde Brownies

My mother use to make these for us while growing up. I loved them then and I still love them now!

Top Selling Products: The Edge Brownie Pan by Baker's Edge

2 well beaten eggs

2 cups dark brown sugar

1 ½ cups sifted flour

2 teaspoons baking powder

1 pkg. (12 oz.) semi-sweet chocolate chips

1 teaspoon vanilla

1 cup chopped pecans

¼ tsp. salt

Mix butter, eggs and sugar together. Mix together flour, baking powder, salt. Gradually add to the liquid mixture. Add vanilla. Fold in chocolate and pecans. Bake in greased 9 X 13" pan for 20 minutes at 350 F. Let cool and cut into squares.

Homemade Strawberry Shortcake Biscuits

This dessert is a great ending to a wonderful meal! The biscuits are like a scone, and are best made right before serving.

3 pints ripe strawberries, lightly rinsed, patted dry, and hulled

¼ cup sugar

2 cups heavy cream

2-3 T. confectioners' sugar

Shortcake Biscuits

Slice 1 pint of the strawberries (irregularity is preferred) and reserve in a medium-size bowl. Place the berries from the second pint between the palms of your hands, and lightly crush them by gently rubbing your palms together. The object is to break the berries and release the juice but not to smash them. The result should be torn chunks. Combine the crushed berries in the bowl with the sliced berries and stir in the ¼ cup sugar. Let stand for 1 hour.

Just before serving time, slice the remaining pint of berries into the berry mixture, reserving 6 small whole perfect berries for garnish. Whip the cream to soft peaks and gradually add 2-3 tablespoons of confectioners' sugar.

Biscuits:

2 cups self-rising flour

3 tablespoons sugar

1/8 teaspoon salt

½ cup (1 stick) unsalted butter, cold, cut into small pieces

¾-1 cup milk

2 tablespoons light cream

Preheat the oven to 400 F. Grease a baking sheet. Combine the flour, sugar and salt in a bowl. Add the butter and rub it into the dry ingredients with your fingertips until it resembles a coarse meal. Stir in the milk until a very soft dough is formed. Do no overwork. Drop the dough (pile high) in six equal portions onto the prepared baking sheet. Lightly pat each portion into a round (3 to 3 ½ inches in diameter) and lightly brush the top of the rounds with the cream. Bake in the center of the oven for 15 to 20 minutes, or until golden brown. Cool on a wire rack.

To assemble:

Split the shortcakes by cutting off the top third of each biscuit. Place the bottoms on 6 dessert plates and top each with approximately 1/3 cup of the prepared berries and juice and a spoonful of whipped cream. Cover with the top of the shortcake. Spoon over more berries, juice, and cream, then garnish with a reserved whole strawberry and drizzle with strawberry juice. Serve immediately.

Kahula Chocolate Cake

This is an all time favorite cake for my family. Very moist, but not too sweet!

1 Box yellow cake mix without pudding mix

½ cup sugar

1 pkg. (6 oz.) chocolate instant pudding mix

1 cup oil

4 eggs

½ cup vodka

¼ cup kahula

¾ cup water

Preheat oven to 325 F.

Combine all ingredients and mix on low speed 1 minute. Continue mixing on medium speed 4 more minutes. Pour into greased and lightly floured bundt pan. Bake 1 hour. Check to see if done. Let cool, but when it is still warm, invert cake onto a serving platter.

Icing:

½ cup powdered sugar

¼ cup kahula

Mix together. With a toothpick poke small holes on top of cake. Pour icing on warm cake. Cut cake and serve with a dollup of whipped cream if desired.

Peach Cobbler Supreme

A bowl of this wonderful peach cobbler will warm even the coldest winter night!

About 8 cups sliced fresh peaches (can use frozen)

2 cups sugar

2 to 4 tablespoons all-purpose flour

½ teaspoon ground nutmeg

1 teaspoon almond extract

1/3 cup melted butter

Pastry for double-crust 8-inch pie

Combine peaches, sugar, flour, nutmeg; set aside until syrup forms. Bring peaches to a boil; reduce heat to low, and cook 10 minutes or until tender. Remove from heat, and blend in almond extract and butter.

Roll out half of pastry to 1/8-inch thickness on a lightly floured board; cut to fit a 2-quart shallow casserole. Spoon half of peaches into lightly buttered casserole, and top with cut pastry. Bake at 475 F for 12 minutes or until golden brown. Spoon remaining peaches over baked pastry.

Roll out remaining pastry, and cut into ½-inch strips; arrange in lattice design over the peaches. Return to oven for 10 to 15 minutes or until lightly browned.

Pecan Pralines

My absolute favorite candy!

½ tsp. vanilla

1 cup sugar

1 cup packed brown sugar

½ cup Pet evaporated milk

¼ tsp. salt

2 T. butter

2 cup pecans

Combine sugars, cream and salt in a large sauce pan, cook over medium heat, stirring constantly to 228 degrees on a candy thermometer (or until a small amount of mixture spins a thread about 2 inches long when dropped from a spoon). Stir in butter, pecans and vanilla. Continue cooking, stirring constantly to 236 degrees (or until a small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water). Remove from heat, cool for 5 minutes. Beat mixture with a wooden spoon until slightly thickened and candy just coats nuts but does not lose its gloss. Drop by large spoonful onto silpat(see ad) and let cool.

Milk Chocolate Mousse Cake With Raspberry Sauce

This cake is very rich and makes a wonderful presentation! I serve it with a raspberry sauce, fresh raspberries, and whipped cream to really dress it up.

¾ cup water

¼ cup sugar

1 stick unsalted butter

18 ounces milk chocolate, cut into ¼-inch pieces (use very good chocolate like Valhrona)

7 large eggs

2 tablespoons dark rum

1 tablespoon grated orange zest

One 8-inch diameter x 2-inch deep pan buttered and lined with parchment and a larger pan to hold the 8-inch pan

Set a rack in the middle level of the oven and preheat to 325 F. In a saucepan, bring the sugar and water to a boil, then add the butter and cook until the butter melts. Off heat add the chocolate, swirl the pan to make sure all the chocolate is submerged and let stand a couple of minutes.

In a mixing bowl, whisk the eggs with the rum and orange zest. Whisk the chocolate mixture smooth, then whisk into the egg mixture. Scrape into the prepared pan and place the pan in the larger pan. Place pans in oven and add about an inch of warm water to the bottom pan. Bake for about an hour, or until slightly firm in the center. Cool on a rack.

Invert to a platter and peel off paper. Make raspberry sauce (below) and put it into a squeeze bottle. Zig zag a design across the bottom of a dessert plate, place a wedge of cake and top with a dollup of whipped cream and fresh raspberries on top.

Raspberry Sauce:

1 pint (2 cups) fresh raspberries (can use frozen)

¼ to 1/3 cup granulated sugar, or to taste

1 to 2 teaspoons fresh lemon juice

Put the berries, ¼ cup sugar, and 1 teaspoon lemon juice in a food processor or a blender and puree until smooth. Taste the sauce and adjust with more sugar or lemon juice or both, as needed. If the berries are seedy, pass the sauce through a sieve by pushing with the back of a spoon. This sauce will keep, covered, for up to a week in the refrigerator. If you wish to use the sauce in a squeeze bottle and it is too thick, just add a little water. If the sauce is too runny, make a simple slurry with a little cornstarch and water, and add to the sauce.

Spend $50, get Free Shipping on Select Kitchen at Target.com

Crème Brulee

If you love Crème Brulee, this recipe is the best I have ever tasted!

½ pint heavy whipping cream

½ pint half and half

4 egg yolks

1 cup of granulated sugar

Zest of one whole orange

¾ ounce Grand Marnier

2 ounces of sugar to sprinkle on top

In a stainless steel pot, bring heavy cream and half and half just to a boil. In a bowl, mix egg yolks and sugar until well combined. Pour a small amount of the scalded cream into the egg-sugar mixture, whipping continuously. Add the rest of the cream, bit by bit (so as not to cook the egg yolks). Finely zest the peel of the orange and add to the cream mixture with the Grand Marnier. Fill 4 small, ovenproof ramekins with the mixture.

Bake in a water bath at 350 F. for about 50 minutes to 1 hour. Check to be sure center of each custard is hot. Cool in water bath, then sprinkle with sugar and use a torch to caramelize the sugar on top. (You can also place the custards under the broiler to caramelize the sugar if you desire)

Souffled Lemon Custards

These wonderful custards have a pudding on the bottom and cake on top. To dress them up, add a dollup of whipped cream, a strawberry half and a mint leaf on top.

2 ounces (1/4 cup) unsalted butter, melted and cooled slightly

1 cup granulated sugar

3 large eggs, separated, at room temperature

1 1/8 ounces (1/4 cup) unbleached all-purpose flour

¼ teaspoon table salt

1 ¼ cup whole milk, at room temperature

1/3 cup fresh lemon juice at room temperature

1 tablespoon finely grated lemon zest

Softened butter for the ramekins

Sweetened whipped cream for serving

Position a rack in the center of the oven and heat the oven to 350 F. Butter eight 6-oz ceramic oven-proof ramekins and arrange them in a baking dish or roasting pan.

In a large bowl, whisk the melted butter with 2/3 cup of the sugar and the egg yolks until smooth and light, about 1 minute. Add the flour and salt and pour in just enough milk to whisk the flour smoothly into the egg yolk mixture. Then whisk in the remaining milk and the lemon juice until smooth. The mixture will be very fluid.

Put the egg whites in a large bowl. Beat with an electric mixer with the wire whisk attachment on medium speed until the whites begin to foam, 30 to 60 seconds. Increase the speed to high and beat just until the whites hold soft peaks when the beater is pulled away, another 1 to 2 minutes. Reduce the mixer speed to medium. With the mixer running, very slowly sprinkle in the remaining 1/3 cup sugar; this should take about a minute. Stop the mixer and scrape the bowl.

Beat on high speed until the whites hold medium-firm peaks when the beater is pulled away, about another 30 seconds. Scrape one-third of the egg whites onto the egg yolk mixture, sprinkle the lemon zest on top, and whisk until combined. Gently incorporate the remaining whites into the batter, using the whisk in a folding/stirring motion. The batter will be thin.

Portion the mixture evenly among the ramekins; the cakes don't rise much, so you can fill the ramekins to with 1/8 inch of the top. Pull out the oven rack and put the baking dish full of ramekins on the rack. Pour warm water into the dish to reach halfway up the sides of the ramekins. Bake until the tops of the cakes are light golden and slightly puffed, and when touched with a finger, they should feel spongy and spring back a bit but hold a shallow indentation, 25 to 30 minutes. Using tongs, carefully transfer the ramekins to a rack. Let cool to room temperature and then refrigerate for at least 2 hours and up to 24 hours before serving

Almond Cream Bars

These cream bars also won a first place prize for me a couple of years ago. I get a lot of requests for these cookies around the holidays! They are very rich and each square is creatively decorated.

Cookies:

½ cup (1 stick) unsalted butter

¼ cup sugar

2 tablespoons cocoa

2 teaspoons vanilla extract

¼ teaspoon salt

1 egg, slightly beaten

1 ¾ cups vanilla water crumbs

1 cup slivered almonds, toasted and chopped

½ cup flaked coconut

Creamy Frosting:

1/3 cup butter softened

3 tablespoons whipping cream

½ teaspoon almond extract

2 to 2 1/2 cups sifted powdered sugar

Garnish:

2 (1-oz) squares semisweet chocolate

1 T. butter or margarine

¼ cup sliced almonds, toasted

Cookies: Combine butter, sugar, cocoa, vanilla extract, salt and egg in a heavy saucepan; cook over low heat (make sure it is low or eggs will scramble), stirring constantly, until butter melts and mixture begins to thicken. Remove from heat; stir in vanilla wafer crumbs, chopped almonds and coconut. Press mixture firmly into an ungreased 9-inch square pan. Cover and chill thoroughly.

Frosting: Cream butter by beating at high speed with an electric mixer. Add whipping cream and almond extract; mix well. Gradually add powdered sugar, beating until frosting is spreading consistency.

Assembly: Spread frosting over chilled cookie mixture; cover pan and return to refrigerator to chill thoroughly. Melt chocolate and butter in a small, heavy saucepan over very low heat, stirring frequently. Remove from heat and cool. Spoon melted chocolate mixture into a zip-top plastic bag; seal bag and snip a tiny hole in one corner with scissors (or use a pastry bag fitted with a No. 2 round tip). Cut chilled frosted cookie mixture into 16 bars. Remove bars from pan. Pipe chocolate mixture in a decorative design (3 lines across one corner). Gently place 2 sliced almonds upright in the frosting behind the chocolate lines. Store in refrigerator, covered, but remove about an hour before serving.

Pumpkin Fudge

A wonderful fudge to serve in the fall!

3 cups sugar

¾ cup melted butter

2/3 cup evaporated milk

½ cup canned pumpkin

2 tablespoons corn syrup

1 teaspoon pumpkin pie spice

1 (12-oz) package white chocolate morsels

1 (7-0z) jar marshmallow crème

1 cup chopped pecans, toasted

1 teaspoon vanilla extract

Stir together first 6 ingredients in a 3 ½-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly until a candy thermometer registers 234 F (soft-ball stage) or for about 12 minutes.

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Creamy Chocolate Souffles

The key to a successful soufflé is room temperature egg whites! This is a wonderful recipe for individual ramekins dusted with powdered sugar and served with a warm chocolate sauce.

8 oz. bittersweet chocolate, chopped fine (use a good chocolate like Valhrona)

¾ cups boiling water

6 egg whites (room temp)

¼ cup sugar

Softened butter and additional sugar for ramekins

Butter ramekins inside and around the top well. Swirl sugar inside and on top to coat.

Place the fine chopped chocolate in a medium bowl and pour the boiling water over the top. With a hand whisk, blend until the chocolate is melted. Cover and cool to room temperature. Whip the egg whites in a clean bowl with a wire whisk attachment and gradually add the sugar. Whip to medium stiff peaks. Immediately fold the meringue into the chocolate mixture. Spoon into each ramekin dish filling to the top and bake at 400 F. Cook about 15 minutes (do not open oven door). The soufflés should be well risen. Dust with powdered sugar and serve with chocolate sauce.

Chocolate Sauce:

¾ cup half and half

1 T. salted butter

½ lb. semisweet chocolate chips (1 1/3 cups)

¼ teaspoon pure vanilla extract

1 oz. amaretto

Bring the half and half, booze, vanilla and butter to a light simmer. Pour over the chocolate in a bowl, let sit for about 1 minute, then whisk until smooth. If necessary, place back on gentle heat to warm, but never place over high heat. Serve warm.

Summer Pavlova

A pavlova is a baked meringue. It makes a wonderful, light summer dessert!

4 Egg whites (room temp.)

1 cup sugar

1 teaspoon vanilla

1 tablespoon cornstarch

3-4 cups whipped cream

4 cups sliced summer fruit, such as berries, peaches, and plums.

Raspberry Sauce , if desired

Preheat oven to 250 F. Using an electric mixer, beat egg whites and gradually add sugar for 10 minutes or until thick and glossy. Mix vanilla and cornstarch together. Add to meringue. Beat on high speed for 5 minutes. Line an oven tray with parchment paper. Draw a circle on the baking paper. Spread the pavlova mixture in the circle, keeping the shape as round and even as possible. Smooth top surface over. Place pavlova in oven and bake for 1 hour. Turn oven off. Open oven door slightly and leave pavlova in oven until cold. Carefully lift pavlova onto a serving place. Decorate with whipped cream, sliced fruit and raspberry sauce, if desired.

Pina Colada Sorbet

Serves 6 to 8

1 quart Hagen Daz Tropical Sorbet or Pineapple

8 oz. Can crushed pineapple, drained

8 oz. Can Cream of Coconut (Coco Lopez)

1/4 cup White Rum

2 Tbsp. Fresh Lime Juice

Mint leaves, for garnish

Let the sorbet sit at room temperature until softened, about 45 minutes. If you're in a hurry, give it a few brief zaps in the microwave. Pour into a bowl. Add the remaining ingredients and whisk together. Freeze until set, generally a couple of hours, stirring a couple of times and redistributing the pineapple pieces. (To speed it along, freeze it in a broad shallow dish.) The sorbet is best the day it's made, but leftovers will keep up to a week. Top individual portions with mint leaves just before serving.

Crunchy Vanilla Clusters

These buttery toasted crunch white candy clusters are very delicious and super easy!

1 - 3 oz. Package Ramen Noodles

3/4 cup Pecan Pieces

1/2 cup Sliced Almonds

2 Tbsp. Butter, melted

1 - 12 oz. Package White Chocolate Morsels (Nestle)

Gently crush ramen noodles before opening package. Open package and discard flavoring packet. Saute crushed noodles, pecans, and almonds in butter in a large skillet over medium heat until toasted. (Be careful not to crush noodles too finely while sauteing.) Pour noodle mixture into a large bowl to cool.

Melt white chocolate morsels according to package directions. Pour melted chocolate over cooled noodle mixture, tossing gently to coat. Drop candy mixture by rounded tablespoonfuls onto wax paper; let stand until firm (about 45 minutes). Store clusters in an airtight container at room temperature.

Note: It's important to melt white chocolate morsels according to package directions. If heated too quickly or at too high temperature, the morsels will not melt properly.

Mint-To-Be Ice Cream

This ice cream is heavenly!!

5 Oreo Cookies

¼ cup Starlight peppermint candies

1 oz. semisweet chocolate

3 eggs

¾ cups sugar

2 cups heavy cream

¾ tablespoons peppermint extract

Red food coloring

Cut the cookies into quarters. Crush the mints into small pieces. Shave the chocolate with a straight-edge knife or cleaver. Place the cookies, mints and chocolates in the freezer and freeze until firm.

Whisk the eggs in a bowl for 1 minute or until light. Whisk in the sugar gradually until smooth. Whisk in the cream, milk and peppermint extract. Stir in enough food coloring to color the mixture pale pink.

Pour into the container of an ice cream freezer and freeze using the manufacturer's directions. Remove the paddle from the container and stir in the frozen cookies, mints and chocolate. Store in the freezer until very firm.

Let me recommend this wonderful ice-cream maker by Cuisinart in the ad above. You just pour in the ingredients and turn it on. It does everything else. No freezing the bowl, no ice cream salt, no mess,...Oh So Easy!!

Cinnamon Ice Cream

A rich custard ice cream with just the right cinnamon. Delicious with warm apple pie!

2 eggs

1 1/2 cups half-and-half

1 cup sugar

1 cup heavy cream

2 teaspoons ground cinnamon

1 teaspoon vanilla extract

Whisk the eggs in a bowl until blended. Mix the half-and-half and sugar in a saucepan and cook over medium-low heat just until the mixture begins to simmer, stirring occasionally. Whisk 1/2 of the hot half-and-half mixture into the eggs; whisk quickly so the eggs do not scramble. Whisk the egg mixture and heavy cream into the hot half-and-half mixture.

Cook until the mixture is thick enough to coat the back of a metal spoon, stirring frequently. Remove from the heat and whisk in the cinnamon and vanilla. Set the saucepan in a bowl of ice water and let stand until cool, stirring occasionally.

Pour the custard into a stainless steel bowl and place the bowl in the refrigerator and chill until very cold (at lease two hours). Freeze in an electric ice cream freezer. Makes 8 (1/2 cup) servings.

Back to "Favorite Recipes" main page.

	Web How To Cook Gourmet