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Peach and Raspberry Cobbler Ingredients For the Topping: 1 3/4 cups all-purpose flour, plus more for dusting 1/4 cup sugar, plus more for sprinkling 2 teaspoons baking powder 1/2 teaspoon salt 1/8 teaspoon freshly grated nutmeg 1 stick cold unsalted butter, cut into 1/2-inch pieces 1/8 cup heavy cream, plus more for brushing For the Filling: 2 tablespoons unsalted butter 5 large peaches, peeled and cut into 1/2-inch-thick wedges 2 tablespoons all-purpose flour 1/2 cup honey 1 tablespoon fresh lemon juice 1 teaspoon finely grated lemon zest 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1 cup raspberries Directions Preheat the oven to 425 degrees F. Make the topping: Whisk the flour, sugar, baking powder, salt and nutmeg in a large bowl. Work in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with some pea-size lumps. Add the cream and stir with a fork until combined. Turn out onto a lightly floured surface; knead 4 or 5 times to bring the dough together. Pat into a 1/2-inch-thick round, then use a 1 1/2-to-2-inch cookie cutter to cut out biscuits. Pat the scraps together and cut out more biscuits. Put the biscuits on a baking sheet and chill until ready to use. Make the filling: Melt the butter in a large ovenproof skillet over medium heat. Add the peaches, flour, honey, lemon juice, lemon zest, vanilla, cinnamon and nutmeg and cook, stirring occasionally, until bubbling, about 5 minutes. Stir in the raspberries, then arrange the biscuits on top. Brush the biscuits with cream and sprinkle lightly with sugar. Transfer the skillet to the oven and bake until the fruit is bubbling and the biscuits are cooked through, about 25 minutes. (If the biscuits are browning too quickly, cover loosely with foil.) Let cool slightly before serving. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients For the peach filling: 1/4 cup brown sugar 1/4 cup white sugar 1/2 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon salt 10 cups frozen peaches, thawed, about 3 pounds prepared 1 teaspoon cornstarch, dissolved in 1 tablespoon water 1 lemon, juiced 1 teaspoon butter For the crumb topping: 3/4 cup brown sugar 1/4 cup sugar 3/4 cup all-purpose flour 3/4 cup oats 1/4 cup slivered almonds 1/2 cup dried cranberries 1/2 teaspoon freshly grated nutmeg 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 stick unsalted butter, room temperature, cut into 8 pieces Vanilla ice cream or whipped cream, for serving Special Equipment: 12 by 8-inch oval stoneware dish or 13 by 9-inch rectangular glass or stoneware dish Directions Preheat oven to 450 degrees F. To make the peach filling: In a large bowl, stir together sugars, flour, cinnamon and salt. Add peaches and gently toss to coat. Mix together cornstarch slurry and lemon juice and stir into peaches to incorporate. Butter a 12 by 8-inch oval dish and add peach mixture. To make the crumb topping: In a medium bowl, combine dry ingredients, add in butter pieces and combine with hands until crumbly. Top peaches with half of the crumb topping. Place in oven and immediately reduce oven temperature to 350 degrees F. Bake uncovered for 30 minutes, then add remainder of the crumb topping. Reduce heat to 325 degrees F and bake until golden and bubbling, another 45 minutes. Remove from oven and let sit for 15 minutes before serving. Serve with vanilla ice cream or fresh whipped cream www.foodnetwork.com

Contributed by Shelby Peppers

Praline Ice Cream Sandwiches Directions For an easy post-barbecue treat, sandwich a scoop of softened praline or butter pecan ice cream and a spoonful of caramel sauce between chocolate wafers. Run a knife around the edge to smooth, then roll in chopped pecans, if desired. Wrap in plastic wrap and freeze until ready to serve. www.foodnetwork.com

Contributed by Shelby Peppers

Shortcake Ingredients 2 cups flour 4 teaspoons baking powder 3/4 teaspoon salt 1 tablespoon sugar 2 tablespoons butter 2 tablespoons shortening 3/4 cup half and half Melted butter to brush shortcakes Berries Ice cream or whipped cream Directions Heat oven 450 degrees. In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries, ice cream and/or whipped cream. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients Berries: 1 pint blueberries 1 pint strawberries, hulled and cut into thick slices 2 pint raspberries 1 lemon, juiced 1/4 cup sugar 1 1/2 teaspoons cornstarch Lemon Cream: 1 quart whipping cream 1 tablespoon sugar 1/2 teaspoon vanilla extract 1 (11-ounce) jar lemon curd 1 store bought pound cake, sliced 1/2-inch thick Directions Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss. Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools. In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream. To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve. www.foodnetwork.com

Contributed by Shelby Peppers

Ice Cream Cake Ingredients 2 1/2 pints ice cream 3/4 cup honey roast peanuts 1 cup plus 1/4 cup swirled milk chocolate and peanut butter morsels or use chocolate chips of your choice (recommended: Nestle) 2 ounces Crunchie bar, broken into shards and dusty rubble (recommended: Nestle Crunch) 150g Bourbon biscuits broken up into crumbs and rubble/1 1/2 cups chocolate cookie crumbs Butterscotch sauce Chocolate sauce Directions Let the ice cream soften either in the refrigerator for a while, or out in the kitchen. Line a 8-inch springform tin with clingfilm/clingwrap, both in the bottom and sides of the tin so that you have some overhang at the top. Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g/1 cup chocolate and peanut morsels or chips, Crunchie shards/honeycomb shards and 100g/1 cup of the Bourbon biscuit crumbs/chocolate cookie crumbs. Scrape the ice cream mixture into the springform tin flattening the top like a cake, and cover the top with clingfilm/clingwrap and place in the freezer to firm up. Serve the cake straight from the freezer, unmould from the tin and pulling the clingfilm/clingwrap gently away before putting on a plate or cake stand. Sprinkle the top of the cake with the extra 50g/1/4 cup of chocolate and peanut morsels or chips, and the remaining Bourbon biscuit crumbs/chocolate cookie crumbs. Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. If 2 sauces sound like too much trouble - they're not - just opt for the chocolate peanut butter sauce. It's hard to find an argument against it. www.foodnetwork.com

Contributed by Shelby Peppers

Diner-Style Strawberry Shortcake Ingredients Non-stick vegetable spray, for coating the pans 1 1/2 cups cake flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 3 tablespoons unsalted butter 1 tablespoon vanilla extract 1 teaspoon lemon extract 3 large eggs 1 1/4 cups sugar 2 pints fresh strawberries 1 recipe whipped cream frosting Whipped Cream Frosting: 1 teaspoon gelatin 2 cups heavy cream 1/2 cup confectioners' sugar 2 teaspoons vanilla extract Directions Preheat oven to 350 degrees with a rack in the middle of the oven. Lightly coat 2 (9-inch) cake pans with nonstick vegetable spray. Line the bottoms with a circle of baking parchment. Into a large bowl, sift the flour, baking powder and salt together, 3 times. In a small saucepan, bring the milk and butter to a boil. Remove from the heat and add the vanilla and lemon extracts. In separate mixing bowl, beat the eggs and sugar until pale yellow, and fluffy, and doubled in volume. While still beating, drizzle in the hot milk mixture. Fold in the flour mixture. Spread the batter in the prepared pans and bake for 15 minutes, or until golden, the center springs back when lightly pressed, and a cake tester comes out clean. Set the pans on a rack to cool. Run the tip of a knife around the edges of the cakes to loosen them, and turn them out of the pans. Whipped Cream Frosting: In a medium bowl, mix together the gelatin and 1/4 cup of the cream. Let rest for 5 minutes to soften, then place the bowl over barely simmering water until the gelatin has completely dissolved. Remove the bowl from the heat and let cool to tepid. In the meantime, in a mixing bowl, whip the cream until slightly thickened. Add the confectioners' sugar and vanilla and whip to the consistency of shaving cream. Fold 1/2 cup of the whipped cream into the gelatin mixture, then fold in the rest. Wash and dry the strawberries. Pick out the 12 best. Stem and slice the rest. Lay the sliced berries over 1 cake, then spread a 1/2-inch layer of whipped cream on top. Place the second cake over the first. Frost the entire cake with the remaining whipped cream. Top with the 12 whole berries. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients For the crust: 1 1/2 cups graham cracker crumbs (10 crackers) 1/4 cup sugar 6 tablespoons (3/4 stick) unsalted butter, melted For the filling: 6 extra-large egg yolks, at room temperature 1/4 cup sugar 1 (14-ounce) can sweetened condensed milk 2 tablespoons grated lime zest 3/4 cup freshly squeezed lime juice (4 to 5 limes) For the decoration: 1 cup (1/2 pint) cold heavy cream 1/4 cup sugar 1/4 teaspoon pure vanilla extract Thin lime wedges Directions Preheat the oven to 350 degrees F. For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely. For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze. For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight. * Raw Egg Warning www.foodnetwork.com

Contributed by Shelby Peppers

Chocolate-Banana Ice Cream Pie Ingredients 60 vanilla wafer cookies (about three-quarters of a 12-ounce box) 1 cup unsweetened shredded coconut, plus toasted coconut for topping (optional) 1 stick unsalted butter, melted 2 medium bananas 1 pint vanilla ice cream 1 pint chocolate ice cream 1 cup heavy cream 2 teaspoons confectioners' sugar Directions Pulse the cookies, coconut and butter in a food processor until finely ground. Press into the bottom and halfway up the sides of a 9-inch springform pan. Slice the bananas and arrange in a layer over the crust. Freeze until the crust sets, about 20 minutes. Meanwhile, let the vanilla ice cream soften at room temperature. Spread the vanilla ice cream evenly over the banana layer. Freeze until firm, about 2 hours. Let the chocolate ice cream soften at room temperature, then spread over the vanilla layer. Cover with plastic wrap and freeze until firm, at least 2 hours. Remove the pie from the freezer 20 minutes before serving. Beat the cream and confectioners' sugar with a mixer until soft peaks form, then spread over the pie. Top with toasted coconut, if desired. www.foodnetwork.com

Contributed by Shelby Peppers

Neapolitan Ice Cream Sandwiches Directions For each sandwich, spread a scoop of neapolitan ice cream on a thin slice of pound cake, then top with another slice of cake. Smooth the edges so the ice cream is flush with the cake. Place on a plate and pour 2 tablespoons melted dark chocolate on top, letting it drip down the sides. Freeze until hard. Top with whipped cream and chopped pistachios. www.foodnetwork.com

Contributed by Shelby Peppers