Pastry Cups with Praline Pastry Cream

Prepare pastry cream (below) the day before and refrigerate over night. Praline 1 cup toasted almonds 1/2 cup powdered sugar Combine almonds and powdered sugar in a small saucepan. Stir over medium heat until sugar melts and caramelizes. Quickly pour in to buttered pan and allow to cool. Break in to pieces and chop in food processor. Pastry Cups 2 – 3 sheets phyllo dough Butter Preheat oven to 400. Butter and layer phyllo dough. Press over the backside of muffin tins. Repeat, staggering points to form 8 petals. Gently press a second muffin tin over pastry. Place on...
Continue Reading

Chocolate Cherry Triffle

1 can pitted, dark red cherries 1 1/2 TBL corn starch 1/4 cup brandy 1/2 cup Triple Sec 1 8×8 chocolate cake (prepared) 2 cups heavy cream 1/3 cup powdered sugar 1 tsp almond extract sliced, toasted almonds Combine cherry juice with corn starch to dissolve. Stir over medium heat to thicken. Add brandy and Triple Sec. Remove from heat. Add cherries. Cool. Whip cream with powdered sugar and almond extract until thickened. In a clear, glass bowl layer cake, cherries, cream, and almonds (2 layers) finishing with cream and almonds on top.
Continue Reading

Pastry Cream

This recipe calls for 1 box of Betty Crocker chiffon cake mix. I’m not sure that they make it anymore. 1 box of Betty Crocker chiffon cake mix 3/4 cup sour cream 1 cup milk 1/2 tsp almond extract 1 small box instant vanilla pudding 1/2 cup finely chopped almonds Assorted fruit – sliced kiwi, strawberries, etc. Prepare chiffon cake mix, pour in to 2 flan pans, and bake according to package directions. Remove from pan and cool Beat together sour cream, milk almond extract and instant pudding. Fold in chopped almonds. Fill cavity in cake with pastry cream....
Continue Reading

Mom’s Cinnamon Rolls

1 package active dry yeast 1/2 cup warm water (105-115 degrees) 1/2 cup lukewarm milk, scalded then cooled 1/3 cup sugar 1/3 cup butter, softened 1 teaspoon salt 1 egg 3 1/2 to 4 cups flour Dissolve the yeast in the warm water in a large bowl. Stir in the milk, sugar, butter, salt, egg, and 2 cups of flour. Beat until smooth. Mix in the remaining flour to make the dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic — about 5 minutes. Place in greased bowl. Turn greased side up. Cover....
Continue Reading

Poached Pears with Sauce Grand Marnier

Pears Pound cake (prepared) For each 2 servings, peel 1 pear. Slice in half lengthwise and core. Place in sauce pan. Cover with Burgundy mixture (below). Bring to boil. Simmer until just tender. Drain and cool. Slice pears to fan out. Place on a slice of pound cake and sever with sauce Grand Marnier sauce (below). Burgundy Mixture 3 cups red wine 1 1/2 cups sugar 1 cinnamon stick 3 whole cloves Lemon peel in 1 to 2 inch strips Sauce Grand Marnier 1 1/4 cup milk 1/2 cup heavy cream 4 egg yolks 1/2 cup sugar 3 TBL...
Continue Reading

Coffee Cake

Batter 1 white cake mix 4 eggs 1/2 cup oil 1 cup sour cream 2 packages instant vanilla pudding Filling 1 tsp cocoa 1/2 cup sugar 1/2 cup pecans, chopped 1 tsp cinnamon Mix batter. Mix filling. Grease and flour an angel food cake pan. Pour 3/4 batter in to cake pan. Sprinkle 3/4 of filling on to batter. Finish with remaing batter and filling. Bake 55 – 60 minutes at 350.
Continue Reading

Sabayon with Grand Marnier

The measurements for this recipe calls for using the egg shells for measurements. Where it says “1 egg shell” it means filling up one of the half shells with the item. 2 egg yolks 2 egg shells sugar 1 egg shell Grand Marnier 1 egg shell white wine 1 tsp lemon juice, or to taste Over a double boiler using “steam heat” whisk everything together until thickened. Pour the sauce over sliced fruit and broil until golden.
Continue Reading