Minnie Jackson's Chocolate Kahlua Cream Pie

It's Oscar weekend and, this year, I've actually seen quite a few of the films nominated for "Best Picture".  Knowing that I'm southern, born and bred, it should surprise no one that my favorite was "The Help".  It was also the first movie I thought of when thinking of ways to link The Oscars and food. I did tweak Minnie's recipe, just a bit, by substituting Kahlua for her "secret ingredient".  I do hope it's just as good... ;)

What's In It:

Your favorite pie crust, baked according to directions.(If you have a fabulous recipe, go for it!  If not, I usually use Pillsbury's refrigerated.  Trust me, the crust is not the star of this pie...just ask Minnie)

Filling:

1 1/4 c. mini semi-sweet chocolate chips(easier to melt)

1/2 stick butter (never margarine)

3 egg whites (Thank you Cleo, Sylvia, Pat and Lucy!)

3 tbs. granulated sugar

1/4 c. Kahlua

3/4 c. heavy whipping cream

Topping:

1 c. heavy whipping cream

1/4 c. sifted powdered sugar

1/2 tsp. vanilla (never imitation)

Chocolate curls or additional mini chocolate chips for garnish

How To Make It:

Melt 1 1/4 c. chocolate chips with Kahlua and butter in double broiler, stirring constantly. Set aside.

Whip egg whites to soft peak stage.

Add granulated sugar and whip until peaks stiffen.

In a separate bowl, whip 3/4 c. whipping cream until stiff.

Gently fold first the egg whites and then the whipping cream into the cooled chocolate mixture and pour into prepared pie crust.  Chill.

Whip 1 c. whipping cream until it just begins to stiffen.

Add powdered sugar and vanilla and continue whipping until stiff.

Spread over top of chilled pie and garnish as desired.

Chill for 30 minutes or until set.

Fruited Sour Cream Pancakes

Living in Atlanta, I am separated from New Orleans by a scant 469 miles and, alas, I've never been to Mardi Gras.  Chalk it up to a lack of wanderlust in my younger years, or assume finances dictate extra money be spent on Little League Baseball or Pop Warner Football.  You'd be right on both counts.  For now, I follow the festivities vicariously.

This afternoon I learned that many revelers cook pancakes on Fat Tuesday in an effort to use up all the milk, flour, and sugar they won't be needing during Lent.  My mind went, immediately, to this recipe.  I've seen them called "Brunch Pancakes" or "Dessert Pancakes".  I just call them "yummy".

What's In It:

1 8 oz. pkg. cream cheese at room temperature (Low fat is fine)

4 eggs (Thank you Sylvia, Cleo, Pat, and Lucy!)

2 tbs. vegetable oil

2/3 c. unbleached flour

1/2 tsp. salt

1 3/4 c. pie filling, warmed (Use your favorite!  Unless your favorite is pumpkin or mincemeat!)

1/2 c. granulated sugar

2 tbs. cinnamon

How To Make It:

Mix sugar and cinnamon in small bowl.  Set aside.

In large bowl, beat cream cheese with eggs on medium speed until well blended.

Add flour and salt, mix well.

Add oil to large skillet over medium heat.

Drop cream cheese mixture onto heated skillet, forming pancakes 3" to 4" in diameter.

Cook 1 minute or until bubbles form on surface.

Turn to brown other side, cooking 1 minute or until edges are done.

Repeat until all batter is used.

To serve:  place 3 to 4 pancakes on dessert plate.

Top with pie filling and sprinkle with cinnamon sugar.

Chocolate Eclair Cake

Imagine strolling along the Champs-Elysees with someone you love.  The rich scent of strong coffee entices you to stop in at a Bistro known for it's pastry.  You and your companion spot a table set apart from the rest and, as you approach, he selects a wildflower from the bunch in the center of your table, and slides it behind your ear...You know what they say..."Paris is for lovers."

This recipe borrows from one of my favorite French pastries, the eclair.  I didn't always love them, though.  I discovered, pretty quickly, that there's a big difference between an eclair made with second-rate custard and one filled with quality ingredients.

This cake is impressive to look at, but surprisingly light in taste and, even though it requires a little planning ahead, it is a perfect finish to Valentine's Dinner.

What's In It:

1 1/4 c. granulated sugar

6 tbs. cornstarch

1 tsp. salt

5 c. whole milk

4 tbs. unsalted butter, cut into fourths (Butter, not margarine!)

2 tbs. water

5 tsp. vanilla extract (No imitation)

1 1/4 tsp. unflavored gelatin (Such as Knox)

5 tbs. light corn syrup

2 3/4 c. heavy cream, chilled

14 oz. graham crackers ("Honey Maid" may cost a little more but are consistent in quality.  Not all brands work well in this recipe)

1 c. semisweet chocolate chips

How To Make It:

Combine first 3 ingredients in large saucepan.

Whisk in milk until smooth and bring to a boil over medium-high heat, scraping bottom of pan often.

Upon boil, immediately reduce heat to medium-low and cook 4 to 6 minutes, continuing to scrape bottom of pan, until large bubbles form on surface.

Remove from heat and add butter and vanilla.  Whisk well.

Pour pudding into a large bowl and cover with plastic wrap, taking care that wrap rests on surface of the pudding.  Refrigerate 2 hours or until cool

Mix water and gelatin in a small bowl and let sit about 5 minutes or until gelatin softens.

Microwave until mixture bubbles around the edges of the bowl, 15 to 30 seconds.

With mixer, beat 2 c. heavy cream on medium-low speed for 1 minute or until foamy.

Increase speed to high and whip for about 2 minutes or until soft peaks form.

Add gelatin and whip 1 minute, or until stiff peaks form.

Whisk 1/3 whipped cream into cooled pudding.

Fold remainder into mixture, 1 scoop at a time, until combined.

Cover bottom of 13 x 9 baking dish with a layer of graham crackers. (A clear glass dish makes for a better presentation)

Top with 1/2 of the pudding mixture, followed by another layer of graham crackers (It may be necessary to break crackers in order to cover completely)

Repeat, so that there are 2 layers of pudding and 3 layers of graham crackers.

Add chocolate chips, 3/4 c. heavy cream, and corn syrup to a medium microwave-safe bowl.

Microwave until smooth, 1 to 2 minutes, stopping every 30 seconds to stir.

Cool glaze to room temperature, 10 to 15 minutes.

Cover top of cake with glaze and refrigerate for a minimum of 6 hours before serving. (May be refrigerated up to 2 days)

Recipe found in "Cook's Country"

Crepes with Banana & Nutella

A friend's Facebook status announced her discovery of Nutella, a hazelnut spread the company describes  as containing "quality ingredients such as skim milk and a hint of cocoa..."  The comments that followed ranged from detailing the various ways one might eat Nutella to strategies to avoid what one poster described as "crack in a cute little jar".  Nutella, by itself, is delicious.  Wrap it in a homemade crepe and dapple it with bananas and it's not only delicious, it's elegant, too.  A perfect dessert for your Valentine or any time.

What's In It:

Crepes:

2 lg. eggs (Thank you Sylvia, Cleo, Pat, and Lucy!)

1 c. unbleached flour

3/4 c. milk 

1/2 c. water

3 tbs. butter, melted

Additional butter to coat pan

Filling:

1 jar Nutella

Bananas (1 lg. banana will fill 2 crepes)

Topping:

Chocolate syrup (Such as Hershey's)

Powdered sugar, sifted

How To Make It:

Combine all ingredients in blender and pulse 10 seconds.

Refrigerate batter for 1 hour.  (Can be made up to 48 hours ahead)

Coat bottom and sides of a small saucepan (or crepe pan) with butter over medium heat.

Pour 1/8 c. batter into center of pan and swirl to spread evenly.

Cook for 30 seconds before flipping.

Cook for 10 seconds more before removing to lie flat on a cutting board.

Repeat process until batter is gone.

When crepes have cooled, they may be stacked and stored in plastic bags in either the refrigerator or freezer.

May keep frozen up to 2 months. (When using frozen crepes, allow to thaw before attempting to peel apart.)

Slice bananas into 1/4-inch slices.

Spread 2 tsp. Nutella over top 1/2 of crepe.

Top with 8 to 10 banana slices.

Fold crepe into quarters.

Dust with powder sugar (Using the sifter accomplishes 2 things at once)

Drizzle with chocolate syrup.

Repeat for desired number of servings.

Serve warm.

Crepe recipe courtesy of Alton Brown.

Gingered Pear with Cranberry Crisp

Were it not for peanut butter, I would always prefer pears to apples.  Pears don't really get along with peanut butter, not the way apples do, and I do love an apple smeared with peanut butter.  On the other hand, ginger doesn't compliment apples as nicely as it does pears...I guess that makes them even.  Another benefit to using pears in this recipe is their texture.  They cook up a little softer than apples, providing a nice contrast to the firmer texture of the cranberries.  Warm and spicy, this is a perfect winter-time dessert.  Oh!  And, don't forget the vanilla ice cream!

What's In It:
Filling:
3 tbs. unbleached, all-purpose flour
1/2 c. granulated sugar
1 1/2 tsp. ground ginger
1/2 tsp ground cinnamon
2 1/2 lbs. pears, peeled and cut into thin slices (Go with Bartlett pears and choose fruit that is still firm)
1/2 c. dried cranberries
1 tbs fresh squeezed lemon juice
1 tsp. almond extract
Topping:
1/4 c. sliced almonds (slivered almonds do not work as well)
1/3 c. unbleached, all-purpose flour
1/3 c. granulated sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
3 tbs.unsalted butter, cut into cubes

How To Make It:
Preheat oven to 375 degrees.  Spray a 8x11 baking pan with cooking spray.
Filling:
Mix flour, sugar, ginger, and cinnamon in large bowl.
Add fruit, lemon juice, and almond extract.
Mix gently until fruit is evenly coated. (Take care not to break pear pieces)
Pour fruit mixture into prepared baking pan.
Topping:
Place almonds, flour, sugar, and spices in food processor and pulse for 1 minute. (Almonds should be finely ground.)
Add butter and pulse for a minute more.  (Mixture will be loose and crumbly)
Spread topping evenly over fruit mixture.
Bake 40 to 45 minutes, until lightly browned.
Cool before serving.

Cheesecake Clouds

Thanks to a cancellation on an earlier flight, the face you love best will be sitting across from you at dinner tonight.  It's been days...you want tonight to be special.  Dinner's easy, since you've always got handy the makings of a good stir-fry or a spicy frittata. 

Now, what's for dessert?  You're at the office and by the time you get home, there won't be time for baking.

Cheesecake Clouds are the perfect answer.  Again, chances are you have most of what you need already, especially since you can be creative with your filling.  I'm using cherries, but you could use any fruit or pudding,  This one's hard to mess up!  Relax, and spend your extra time being fabulous!

What's In It:

This recipe makes enough for you and someone special.  To serve bigger parties, 1/2 this recipe to one serving and adjust for the number of guests expected.

1 4 oz. block cream cheese. at room temperature (May use non-fat)

1 c. Cool Whip. thawed (The real thing is preferable, of course.  But we're short on time, remember?  If I have to use the chemical stuff, I don't scrimp.  Cool Whip does taste best.)

8 Oreos, chopped (And, only Oreos.  Hi-Ho's are not the same...)

1 c. cherry pie filling

Mix cream cheese and Cool Whip until blended.  Dollop onto 2 dessert plates, forming well in center.

Divide crumbs between plates, covering bottom and sides of well.

Divide pie filling between plates, spooning over crumbs.

© Copyright 2009-2011 Stacye Carroll All Rights Reserved

Fruity Ricotta Filled French Toast

Today, I searched my favorite recipes for the most romantic thing I could find and settled on this amazing marriage of good bread, fresh fruit, and creammmmmmmm

There are lots of ways you can change this up and make it yours.  I use french bread.  But multi-grain would be amazing.  I like berries but many people add bananas, and some people forego fruit altogether and make a filling of cinnamon and brown sugar.

However you make it, you can't go wrong serving this dish to your sweetheart for breakfast if he's a "morning man", or for dessert if he prefers his sweets after dinner.

What's In It:


2 c. mixed fresh berries (I prefer strawberries and blueberries.)
2 tbs. granulated sugar
2/3 c. ricotta cheese (Good brands are usually better and low-fat is okay)
1/4 c. strawberry preserves
3 lg. eggs (Thank you Chloe, Sylvia, Pat, and Lucy!)
2/3 c. 1/2 and 1/2 (You may use evaporated milk, if you prefer)
2 tbs. packed light brown sugar
2 tsp. vanilla extract (No imitation...blech!)
1 loaf french bread, sliced into 12 slices
Powdered sugar
Your favorite syrup (My boys prefer maple.  I'm a boysenberry girl.)


How To Make It:


Fill medium saucepan 3/4 full of very hot tap water.  Place open syrup bottle(s) in pot and set aside.
Combine berries and granulated sugar in small bowl.
Combine ricotta cheese and preserves in a separate small bowl.
Mix eggs, 1/2 and 1/2, brown sugar and vanilla in pie plate.
Divide ricotta/preserve mixture between 6 slices of bread, spreading evenly.  Top with remaining 6 slices for form 6 sandwiches.
Spray griddle with cooking spray.
Dip sandwiches in egg mixture, coating both sides well.
Cook over medium heat, about 2 minutes per side or until golden brown.
Remove from griddle, and cool for several minutes before slicing, diagonally, in halves. Sprinkle with powdered sugar.
Top with berries and serve with warmed syrup.

© Copyright 2009-2011 Stacye Carroll All Rights Reserved

30 Days of Holiday: Rich's Bakeshop Coconut Cake

Personally, I think the whole shopping mall concept over-rated.  In fact, thanks to the internet, it's been years since I set foot inside one.  One reason I dislike malls is the way they're designed with an eye to forcing the shopper to pass as many auxillary stores as possible while making her way from one anchor store to another.  If, like me, that shopper happens to experience her world inside an ADD blur, the walk presents an unwelcome distraction.

I also resent what the presence of malls has taken from my shopping experience.  I remember shopping with my Mom when I was a young girl.  I remember dressing up and watching a parade of towering streetlights as we sped down the highway on our way Downtown.  When we got there, everything was shiny.  And, as the door opened a waft of air carrying chocolate, and nuts, and butter, and sugar brushed our cheeks in welcome. 

Rich's was the quintessential southern department store, and their bakery was the quintessential southern bakery.  You could purchase whole cakes, bread, cookies, and rolls, or you could lunch in the tea room which was every bit as quaint as it sounds. 

This cake is an Atlanta favorite, especially around the holidays. 

What's In It:

CAKE:
Shortening and flour for pans
2 1/4 c. cake flour
1 tsp. salt
1 tbl. baking powder
1 tbl. powdered milk
1/2 c. water
2/3 c. liquid milk (2% or whole, please)
3/4 c. shortening
1 1/4 c. granulated sugar
3 lg. eggs (Thank you Sylvia, Pat, Lucy, and Chloe!)

ICING:
1/2 c. shortening
1 tsp. vanilla (No imitation)
1 tsp. salt
1 lb. confectioner's sugar
2 tbl. powdered milk
1/2 c. water (To be used in dissolving milk powder)

ASSEMBLY:
2 lb. frozen shredded coconut (Sweetened or unsweetened, your choice)
2 tbl. water
2 tbl. granulated sugar
2 or 3 layers Rich's Bakeshop Yellow Cake (recipe to follow)
1 batch Rich's Bakeshop Icing (recipe to follow)

How To Make It:

Let's Make the Cake!

Preheat oven to 350 degrees F.
Prepare cake pans, greasing lightly and dusting with flour.
In large bowl, mix flour, salt and baking powder, set aside.
In small bowl or measuring cup, stir powdered milk into 1/2 c. water, mixing until dissolved.  Add liquid milk and set aside.
In large bowl cream shortening and sugar until fluffy.
Add eggs, one at a time, beating well after each addition.
Add about 1/2 of flour mixture, beating just until incorporated.
Add 1/2 the milk mixture, again beating just until incorporated.
Repeat with flour mixture followed by milk mixture and beat just until smooth (about 1 minute) being sure to scrape sides of bowl during mixing.
Pour batter into prepared pans and bake for 20 to 30 minutes. (Cooking time varies depending on how many layers you are cooking.)  Cake is down when it springs back when lightly pressed near the center.
Allow cake to cool for a few minutes in the pan before turning out onto cooling racks.

Let's make the icing!

Combine shortening, vanilla, and salt in large bowl and cream with electric mixer until incorporated.
Slowly add confectioner's sugar until mixture reaches a very thick consistency.
Dissolve powdered milk in 1/2 c. water and add gradually, just 1 or 2 tbl. at a time, until icing is a nice, spreadable consistency.

Let's assemble the cake!

In large bowl, thaw frozen coconut.  Set aside.
Place 1/2 c. coconut in a smaller bowl.
Combine 2 tbl. water and sugar.  Pour over smaller bowl of coconut. (Should make coconut very moist but not soupy.)
Place one layer of cake on a cake plate and spread with icing.
Spoon moistened coconut over that.
Place another layer on top and repeat procedure.
Continue this process until all layers are filled, however do not put coconut on top of the last layer, as it will be iced.
Use a thick coating of icing to prevent cake from showing through.
Press handfulls of dry, thawed coconut into the icing until is is completely covered, being sure to remove any stray pieces from cake plate as they fall.
Chill for about 1 hour before serving.


© Copyright 2009-2010 Stacye Carroll All Rights Reserved