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Desserts
PERSIMMON PUDDING WITH RUM SAUCE
6-8 servings
· 1 cup sugar
· 1 cup flour
· 1 tsp. soda
· ½ tsp. salt
· 1 tsp. baking powder
· 1 tsp. cinnamon
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· ¼ tsp. cloves
· 1 tsp. vanilla
· ¼ cup milk
· 1 egg
· 1 Tbsp. butter, melted
· 1 cup persimmon pulp
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Sift together dry ingredients. Mix together the vanilla, milk, egg, butter and pulp. Stir liquid ingredients into the dry; beat well. Pour into a buttered 1 quart mold; cover. Bake at 350º for 45 to 60 minutes. Remove from oven, uncover and cool 15 minutes. Turn out onto plate. Serve with Rum Sauce.
Rum Sauce:
· 1 egg yolk
· ½ cup sifted powdered sugar
· 3 Tbsp. rum
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· ½ cup whipping cream,
whipped
· 1 tsp. vanilla
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Beat egg yolk, add sugar and beat until dissolved. Slowly add rum; Fold vanilla into stiffly beaten whipped cream. Serve with pudding. Sauce will store several days in refrigerator or may be frozen. Stir briskly before serving.
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BANANA CREAM PIE
by Joann Ruffner
6 servings
Pie Crust:
· 1 heaping cup all purpose flour
· pinch of salt
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· 3 tablespoons shortening
· 3 tablespoons ice water
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Preheat Thermador oven to 450° Bake. Mix flour and salt together; cut in the shortening until mixture resembles coarse meal. Stir in the ice water, mixing as little as possible in order to form pastry dough. Let rest, covered, 20 minutes, then roll out on wax paper and line a 9" glass pie plate with the pastry. Turn edges under at the rim and make a decorative crimp if desired.
Banana Cream Filling:
· ¾ cup sugar
· 1/3 cup flour
· ¼ teaspoon salt
· 2 cups half & half
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· 3 slightly beaten egg yolks
· 2 tablespoons butter
· 1 teaspoon vanilla
· 3 bananas
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In a heavy saucepan, combine sugar, flour and salt; gradually stir in the half & half. Cook and stir over medium flame on Thermador range until mixture bubbles, then continue to cook on low for about 2 minutes. Turn off flame. Stir small amount of hot mixture into yolks, immediately return to hot mixture, and cook 2 additional minutes on XLO 2, stirring constantly. Turn off flame. Add butter and vanilla. Slice bananas lengthwise and arrange on bottom of cooled pie crust. Pour filling over bananas. Spread meringue atop filling and bake pie at 350° Bake for 10-13 minutes, until meringue is lightly browned. Cool, then refrigerate for 4-5 hours.
Meringue:
· 3-4 egg whites, room
temperature
· ¼ teaspoon cream of tartar
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· ¼ teaspoon vanilla
· 4 tablespoons sugar
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Beat egg whites on high speed with cream of tartar and vanilla to the soft peak stage. Gradually add sugar, beating until stiff and glossy peaks form.
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FLAMING CARAMEL FLAN
8-10 servings
· 1¾ cup sugar, divided
· 3 egg whites
· 8 egg yolks
· 2 13-oz. cans evaporated milk
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· 2 tsp. vanilla
· 6 Tbsp. brandy or rum
· pineapple wedges
· brown sugar
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Place 1 cup sugar in an 8x8x2" pan or ceran dish and place over medium flame on the Wolf range, stirring constantly until sugar melts and turns golden brown. Tip the pan around until bottom and sides are coated with the caramel, then cool.
Beat the egg whites and yolks together, add the evaporated milk, remaining sugar and vanilla, mixing well. Strain into the coated pan, cover and place pan in a ½" hot water bath. Bake at 350º in the Wolf oven for 1 hour or until a knife inserted in the center comes out clean. Allow to cool slightly, about 25 minutes and turn out onto a platter while still warm. Chill the flan.
When ready to serve, roll pineapple wedges in brown sugar and use as a garnish. Pour heated brandy or rum that has been ignited over the flan. When flames burn out serve the flan with the pineapple.
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ITALIAN CREAM CAKE
12-15 servings
This delicious three-layer cake is perfect for entertaining guests. It makes an impressive ending to any meal.
· 5 egg whites
· ½ cup butter
· ½ cup shortening
· 2 cups sugar
· 5 egg yokes
· 1 teaspoon baking soda
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· 2 cups flour
· 1 cup sour milk (1 cup milk + 1
teaspoon vinegar)
· 1 teaspoon almond extract
· ½ cup flaked coconut
· 1 cup chopped toasted
almonds, divided
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Using wire whip attachment, beat egg whites on setting #10 until stiff peaks form (approximately 1 minute). Set egg whites aside.
Using the flat beater attachment, cream butter, shortening and sugar. Gradually work up to setting #5. Add egg yolks and resume on setting #2. Beat well on setting #4. Combine soda and flour and add to creamed mixture alternately with milk using setting #1. Add almond extract. Add coconut and 3/4 cup nuts.
Fold in egg whites. Pour into 3 greased and floured 8" round cake pans.* bake at 350° (Convection Bake 325°) for 25 to 30 minutes or until toothpick comes out clean.
* May substitute two 9" round pans. Increase baking time by 3-5 minutes, if needed.
Frosting:
· 1 package (8ounces) cream cheese, softened
· ¼ cup butter, softened
· 1 box (1 pound) confectioner's sugar
· 1 teaspoon almond extract
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Using flat beater, beat cream cheese and butter on setting #5 until smooth; gradually mix in sugar on setting #1. Add almond extract and beat on setting #6 until smooth. Spread on cake layer; sprinkle top with remaining chopped nuts.
Recipe courtesy of Jenn-Air Attrezzi Stand Mixer
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KENTUCKY BUTTER CAKE
12 servings
· 3 cups sifted flour
· 1 tsp. baking powder
· 1 tsp. salt
· ½ tsp. baking soda
· 1 cup butter, softened
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· 2 cups sugar
· 4 eggs, unbeaten
· 2 tsp. vanilla
· 1 cup buttermilk
· butter sauce
· powdered sugar
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Preheat the Gaggenau oven to 325°.
Sift the flour, baking powder, salt and soda together. Using an electric mixer, cream the butter and 2 cups sugar; blend in eggs, one at a time. Combine buttermilk and vanilla, and add alternately with dry ingredients to creamed mixture (beginning and ending with dry ingredients). Blend well after each addition on low speed. Pour into a greased 10" tube pan. Bake 60-65 minutes or until cake springs back when touched. Run spatula around edge and stem of pan. Prick center top of cake with a fork. Pour sauce over cake. Cool. Remove from pan and sprinkle with powdered sugar.
This is delicious when served at room temperature with fresh fruit as a garnish. The cake can also be baked (and left) in a 9 x 13" pan; the timing will be closer to 50 minutes.
Butter Sauce:
· 1 cup buttermilk
· 1/4 cup water
· 1/2 cup butter
· 1 tsp. vanilla or rum
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Butter Sauce: Heat ingredients together until sugar dissolves. Do not allow to boil.
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PUMPKIN MINCE PIE
· 1 unbaked 9” deep-dish pie
shell
· 2 cups (1 16-oz. can) pumpkin
· 1 14-oz can sweetened
condensed milk
· 2 eggs
· 1 tsp. cinnamon
· chopped, toasted nuts
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· ½ tsp. salt
· ½ tsp. nutmeg
· ½ tsp. ginger
· 1½ cups ready-to-use
mincemeat
· whipped cream garnish
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Preheat Dacor oven to 400º Convection Bake. In a large bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, salt, nutmeg and ginger; mix well. Spread mincemeat over the bottom of the pie shell. Top evenly with pumpkin mixture. Bake 15 minutes, then reduce heat to 350º and continue baking 25-30 minutes or until knife inserted one inch from edge comes out clean. Cool thoroughly before cutting. Garnish with whipped cream and nuts. Refrigerate any leftovers.
*La Chefemme’s notes: This pie, as with all custard pies, is best baked the same day that it is served; this is so because the bottom of the crust will not have the time to get soft. Always use a glass or ceramic plate, so that the oven heat browns the outside of the piecrust next to the dish. And finally, when using Convection Bake, place the pie nearer the bottom of the oven so that it benefits from the bottom element heat.
For those ovens that do not have the Convection Bake mode, bake the pie at 425º for 15 minutes, and then lower the temperature to 350º using the Bake mode. The second part of the baking will take 30-35 minutes.
A delicious solution to the dilemma of which pie to choose after a big holiday dinner...
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SWEDISH APPLE PIE
6 servings
· peeled, sliced apples (enough
to fill a 9" pie plate ¾ full)
· 1 tablespoon sugar
· 1 tablespoon cinnamon
· ½ cup chopped pecans
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· 1½ sticks butter, melted
· 1 cup sugar
· 1 cup flour
· 1 egg, beaten
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Preheat the Miele Masterchef to 350° Bake or 325° Intensive Bake.
Place the apples in a buttered pie plate, and sprinkle with a mixture of the tablespoon of sugar and cinnamon. Mix the rest of the ingredients well and spoon over the apples. Bake for 50-55 minutes on Bake or 35-40 minutes on Intensive Bake until deep golden brown and apples are soft.
This dessert is definitely on the sweet side and is delicious when served with a mixture of whipped cream mixed with sour cream or crème fraiche and a sprinkle of freshly ground nutmeg.
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