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Deserts
& Breads
Bananas Foster – 4 bananas, 1 stick of butter, 1 cup brown sugar, ½
tsp cinnamon, ¼ cup banana liqueur, ¼ cup spiced rum
Directions: peel the
bananas and cut into ¼ inch slices, in a sauté melt using medium-high heat
melt the butter and stir in the sugar and cinnamon, when the sauce becomes
bubbly, add the banana slices and liqueur, sauté until the bananas soften,
remove the pan from the heat, add rum and carefully place the pan back on
the burner because the rum will ignite if you spill any liquid on the
burner. Stir constantly and remove from heat, best served over vanilla ice
cream, preferably homemade.
Pear Preserves – 6 large peeled and cored pears, 1½ lemon juice, 2
cups of sugar
Directions: Keep
peeled pears in water with lemon juice to keep them from turning brown,
dice slice pears in ½ thick slices and place in a large bowl, cover with
sugar, then cover bowl with plastic wrap and refrigerate overnight, in a
sauce pot, add contents in the large bowl including the juice, bring to a
boil over medium-high heat, reduce to a simmer for 1 hour or until pears
are tender, jar according to manufacturer’s instructions or freeze in an
appropriate container.
Homemade Vanilla Ice Cream – 1½ cups of milk, 1½ cups of heavy whipping cream,
1½ tsp pure vanilla extract, 2 eggs, ½ cup of sugar
Directions: In a pot
add milk, cream and vanilla and bring to 190°, be careful not to boil as you
will scorch your mixture or you will have extremely watery scrambled eggs,
in a bowl whisk the eggs with the sugar and pour the contents into the pot,
stir the mixture until the temperature returns to 190°, pour contents into
a bowl through a strainer and refrigerate overnight, place contents in a
homemade ice cream maker and follow the instructions. You can blueberries,
peaches or any type of fruit or chocolate to make different flavors.
Chocolate Mousse – 8 oz semisweet chocolate, 2 egg yolks, 1 tsp brandy,
8 oz heavy whipping cream, 2 T orange zest, ¼ cup finely grated dark
chocolate
Directions: cut
chocolate into ¼ inch pieces, add chocolate to a steel bowl and place over
a double-boiler containing 1 – 2 inches of water set to a low simmer (do
not allow bottom of the steel bowl to touch the water, stir chocolate until
melted and smooth, remove from heat and stir in the egg and brandy, the
contents will thicken quickly, pour contents in a ceramic bowl and mix
until stiff peaks form, blend in whipping cream until a marbling effect
begins to happen, chill for 1 hour, garnish with orange zest
Strawberry Pie – ½ cup diced Louisiana Strawberries, 3 pints of
sliced Louisiana Strawberries, ½ cup starch, 1¼ cup water, 1¼ cup sugar, 4
beaten egg yolks, 2 T butter, 1 9-inch baked pie shell, 1 package whipped
cream
Directions: Dissolve
cornstarch in water, whisking until smooth in a saucepan over medium heat,
add diced strawberries, sugar and egg yolk, cook mixture for 4 – 5 minutes
or until the sauce thickens, remove saucepan from the heat and add the
butter while stirring, pour mixture into pie filling and allow to cool, top
pie with whipped cream, place sliced strawberries on top of whipped cream,
refrigerate overnight before serving
Pecan Pie – 1 cup chopped pecans, 1 stick of butter, 3 eggs, 1
cup brown sugar, ¾ cup cane syrup, ¼ cup honey, 1 T pure vanilla extract,
pinch of nutmeg and cinnamon, 1 9-inch uncooked pie shell
Directions: Preheat
oven to 425°, in a sauté pan melt the butter over medium-heat and pour into
a large mixing bowl, add eggs, brown sugar, cane syrup, honey, vanilla,
nutmeg, cinnamon and mix until smooth, fold in the pecans, pour contents
into the pie shell, bake for 10 minutes at 425° then reduce the heat to
385° for an additional 30 to 40 minutes, remove and allow to cool,
refrigerate overnight before serving.
Corn Bread – 4 tsp bacon drippings, 1 cup stone-ground yellow
cornmeal, 1 cup flour, 2 T cane syrup, ½ tsp salt, 2 T baking powder, 1 T
baking soda, ½ cup of boiling water, 1 cup buttermilk, 1 lightly beaten
large egg
Directions: Set over
rack to the middle or lower middle position, set oven temperature to 450°,
set an 8-inch cast iron skillet bacon dripping in it in the oven, mix all
other contents in a mixing bowl, pour melted bacon drippings in mixture and
stir, pour mixture in skillet, place skillet in over and bake until golden
brown, roughly 20 minutes, cool for a little bit and serve while still warm
French Bread – 1 tsp yeast, ¾ cup warm water, 6 T flour, 1¼ cups
gluten flour, ¾ tsp wheat gluten, 1¼ tsp cane syrup, ½ tsp salt, ½ tsp
shortening
Directions: In a mixing bowl, dissolve yeast in warm water
and set aside, using an electric mixer, combine flour, gluten, wheat
gluten, cane syrup and salt, add dissolved yeast, shortening and mix for
about 3 minutes or until dough is smooth and rubbery using a dough-hook,
cover bowl and let rest for about 20 minutes, remove contents and spread
out on surface in about a 12 inch rectangle, fold long ways into a 3 fold,
put dough back in bowl and allow to rest for about 45 minutes, place dough
on floured surface and cut in half, roll halves into oblong shapes, let
rest for 20 minutes, place on a sheet pan and set in a warm area to allow
the dough to rise to twice the size, preheat oven to 450°, score the top of
each loaf with a knife and brush lightly with water, bake for 10 – 12
minutes or until light brown, allow to cool but you may want to serve while
still warm with a little butter in the middle.
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