Dessert

Eggnog cheesecake / pumpkin pie bars

Posted Tue, 12/14/2010 - 19:56 by Jon

Preheat oven to 325F . Partially bake a double batch of pie crust spread out in a casserole.

Make a pie filling from this pumpkin pie recipe (or use canned filling with relevant spices/eggs/etc.)

Make the cheesecake layer:
16 oz cream cheese, softened
1/2 cup sugar
1/3 cup eggnog
1 egg
1 tablespoon all-purpose flour
pinch nutmeg (if not already enough in eggnog)

Rugelach

Posted Thu, 10/28/2010 - 20:48 by Audrey

For some reason, I got on a baking kick this week. And I decided to make rugelach. Rugelach is a jewish pastry, sort of. Like all "jewish" foods, its a European thing, brought to America first by Jews, and adopted into Jewish culture. I like them, and I thought I'd try and make them.

All of the recipes sounded a little hard, but it actually turned out to be a snap. I primarily used these two recipes.

Foams

Posted Wed, 10/20/2010 - 19:51 by Jon

A holding place for all things foam, thanks to my iSi Creative Whip.

First up, a blue cheese foam to top steak with:
1 oz blue cheese (Roquefort)
1 oz cream
1 T milk
blend until perfectly smooth, whip, chill, serve.

Next up, a raita-yogurt foam
1.5 oz raita (yogurt, raita spices, lemon juice)
1.5 oz cream
mix, whip, chill, serve. Great on cucumber slices.

Chimichurri foam
oil/vinegar mix from chimichurri, strained
a tad of Stubbs mopping sauce (or other vinegary BBQ sauce)
apple cider vinegar for volume

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Elaine's Lemon Meringue Pie

Posted Sun, 08/08/2010 - 17:36 by Audrey

My grandmother makes the best lemon meringue pie. She swears by the My-T-Fine brand of lemon pie filing mix, though I've decided that Jell-O brand is an acceptable substitute. Her secret is the lemon juice.

To make this into a pie, we use a one of Jon's pie crusts, pre-baked. However, you could just as easily fill bowls, ramekins, etc. and have as a tasty pudding treat.

Filling Ingredients
1 box lemon pie filling
1/4 cup sugar

Banana Ice Cream

Posted Sat, 07/24/2010 - 15:23 by Jon

A simple way to make a custard-like dish from frozen pieces of banana, plus optional nut-butter and honey: http://www.seriouseats.com/recipes/2010/02/frozen-banana-ice-cream-recip...

Ingredients
1 large, slightly over-ripe banana
1 teaspoon peanut butter
1 teaspoon honey

Peel banana. Slice it into about ten chunks. Freeze the chunks. Once frozen, put them in a food processor with peanut butter and honey. Puree until creamy, like soft serve ice cream, stopping the processor to scrape the sides when necessary.

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Maraschino Cherries

Posted Mon, 05/31/2010 - 10:54 by Jon

Running recipe work:

Based from Drink Dogma's version of the Art of the Bar recipe with suggestions from The Cupcake Project and canning and liqueur/simple syrup additions, as well as the idea for using strawberries for coloring from the comment thread on Blogher:

Strawberry Rhubarb Pie

Posted Mon, 05/31/2010 - 08:47 by Jon

Makes 1 large pie or 1 small (storebought-sized) pie and 2 ramekins worth of pie.

Adapted from http://www.foodnetwork.com/recipes/food-network-challenge/grandmas-straw...

Pie Crust

Filling

4 cups strawberries
2 cups rhubarb (finely chopped)
1 cup sugar
3 tablespoons minute tapioca
1 tablespoon all-purpose flour
2 teaspoons lemon zest
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Maurine's Strawberry Shortcake

Posted Tue, 04/13/2010 - 10:21 by Jon

Beat together for 15 minutes on high speed (or a little lower)
5 eggs (large,whole eggs)
1 cup sugar (add gradually as eggs are being beaten)
pinch of salt

Then fold in, carefully,
1 cup flour
1/2 teaspoon vanilla

Line 2 cake pans with waxed paper...*do not grease pans*
Spoon batter into pans
Bake 18-20 minutes at about 350 degrees...

Granny's Tea Cakes

Posted Sun, 02/14/2010 - 14:06 by Jon

1 egg
1 tsp. soda
1 tsp. baking powder
1 tbsp. vinegar
1/2 c. milk
1 1/4 c. sugar
1 c. shortening
Flour (see below, but about 3 cups in the mix)

Mix all ingredients except flour. Gradually add flour until the shortening is mixed in and the dough is stiff enough to roll out. Roll on floured surface. Cut cookies out and bake at 400 degrees until brown, 10-12 minutes. Top with sprinkled sugar or icing:

Black And White cookie style frosting:

(Let cookies cool completely before starting)

4 cups confectioners' sugar
1/3 cup boiling water

Pumpkin Pie

Posted Mon, 10/19/2009 - 12:32 by Jon

Partially baked pie crust

Blue Hubbard Squash (You'll want 2 cups of mashed, roasted pumpkin meat per 9' pie), a small gourd will provide enough meat for 1-3 pies
1 1/2 cups (1 can) evaporated milk or cream
4 large eggs, beaten

Cinnamon 2T
Nutmeg 1T
Allspice 1T
Ginger 1T

Vanilla extract 1t
Rum 1/2 oz

Take the pumpkin, remove the seeds and pith; chop the pumpkin into large segments and roast them in the oven on a greased sheet at 400F for 40 minutes, flipping once.

Drain of any water and scoop out the goop. Let cool.

Audrey and Jon

One year and counting!