I saw this dessert recipe and felt like it might be worth a try, it looks delicious and I might have to add to my arsenal. It calls for instant pudding I would probably make my own but if you are looking for easy this one seems that it would be good to use. I love macadamia nuts, pineapple and coconut so it sounded like a winner to me. If anyone makes it before I do please let me know how this one works out.
Author: Melissa Sperka
· 1  inch pie deep dish graham cracker crust, pre-made
· 1  oz cream cheese, softened
· 1  oz can sweetened condensed milk
· 2 Tbsp orange juice
· 1 Tbsp orange zest
· 1 lime, juice and zest
· 1  oz crushed pineapple, drained
· 1  oz jar maraschino cherries, sliced plus additional for garnishing
· 1 banana, cubed
· ½ cup sweetened flaked coconut
· ½ cup macadamia nuts, pecans or walnuts, chopped and toasted
· 1  oz whipped topping, thawed or 3 cup fresh sweetened whipped cream
1. Whip together the cream cheese, sweetened condensed milk, orange juice and zest, lime juice and zest. Whip for 2 minutes until fully combined.
2. By hand fold in the crushed pineapple, sliced maraschino cherries, cubed banana, coconut, and ½ container whipped topping.
3. Spread evenly into the pie crust. Cover and chill for at least 4 hours or overnight.
4. Garnish the top with toasted macadamia nuts and remaining whipped topping. Garnish with additional maraschino cherries, if desired.
Here is a dessert recipe that will be a little different from the others, and if you want to add a little more bourbon, make sure to add it to the adult table. These sweet treats will be a crowd pleaser and go nicely with some warm cider or brandy after a nice hearty meal.
1 cup vanilla wafer crumbs
1 cup finely chopped pecans
1 1/2 cup confectioners' sugar
2 teaspoons unsweetened cocoa powder
1/4 cup bourbon
1 1/2 teaspoons light corn syrup
1/3 cup confectioners' sugar for decoration
Directions: Combine ground vanilla wafer crumbs, finely chopped pecans, 1 cup confectioners' sugar and cocoa. Blend the bourbon and the corn syrup together. Add the crumb mixture and mix well. Shape into 1 inch balls and roll in the 1/2 cup of confectioners' sugar. Refrigerate for at least 1 hour.
I was looking for a recipe to utilize extra egg whites that we have in the restaurant. I am not much of a baker really and do not have the patience for it either. You are either a baker or a chef, most are not both, and it takes much more time to be a consistent baker than I care to spend on it. However we do need good desserts in the restaurant so I like to play enough to have some good choices for our guests.
Gluten free is all the rage still and not going away anytime soon with all of the gluten allergies. I feel that is due to gene splitting and genetically modifying our food sources, but that is my opinion and another story. So I felt the need to do a little research and find some recipes that I could play with and modify to use my egg whites. Many call for the whole egg, some use cocoa powder, some bittersweet chocolate. I found one that gave me an idea of the ingredients to use and like most chefs we feel we can improve on anything we do, that is in our nature. You have to be a little crazy to be in this line of work anyway!
Many of the recipes said that the mouth feel was like a dense truffle, or bitter tasting, or too eggy. I definitely wanted mine to be more of a cake and not too dense, or taste bad. So, I started thinking and sometimes that is not the best thing, but I was imagining meringues and using the egg whites to cause lift in a recipe to be more like a souffle, and was not sure what I was going to get. Much to my surprise it was really easy to make and tasted really good for something with no foul, aka gluten.
This recipe is so easy that I feel it is my duty to share this with everyone who is gluten free and looking for a dessert that actually tastes good. Tools I used a set of kitchen scales to weigh ingredients for accuracy, a double boiler for the chocolate and butter, a kitchen aid with a wire whisk to whip egg whites, a spatula and a couple of stainless steel bowls. I know not everyone will have all of these tools so you can improvise if you need to make sure you write down your changes so if it works you can replicate it. Enjoy :)
- 1 pound high-quality chocolate 12 ounces of semi-sweet 4 ounces of extra sweet
- 8 ounces of unsalted butter
- 9 large eggs
- 9 additional egg whites
- 6. 6 ounces of granulated sugar
- ¼ tsp salt
- 1 tsp vanilla bean paste
- Confectioners’ sugar, for dusting
- Preheat the oven to 350 degrees F.
- Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted.
- Meanwhile, whisk the egg yolks with the sugar, vanilla bean paste and salt in a mixing bowl until light yellow in color.
- Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs – this will keep the eggs from scrambling from the heat of the chocolate – then whisk in the rest of the chocolate mixture.
- Beat the egg whites in a mixing bowl until stiff peaks form.
- Fold beaten egg whites into the chocolate mixture.
- Pour into the mini ball jars or a pan of your choosing.
- Cook for 20 minutes, rotate and cook for an additional 15 minutes.
- Pull from oven and let rest, dust with powdered sugar