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Ingredients 1/4 cup sugar 1/2 cup heavy cream 2 cups buttermilk 2/3 cup sweetened condensed milk 3/4 cup evaporated milk 1/2 teaspoon vanilla extract 1 cup candied pecans (page 138) 1/2 cup coarse sea salt Caramel bananas, for topping, optional (recipe below) Directions Make the mix. Whisk the sugar, cream, buttermilk, condensed milk, evaporated milk, vanilla and candied pecans in a large bowl. Pour into a bag. Prop a 1-gallon zip-top freezer bag open in a large container; pour in the buttermilk mixture. Press out the air and seal. Chill the bag until ready to make the ice cream. Fill your container. Put about 10 cups ice in the container, filling it about three-quarters of the way, then pour in the sea salt. Nestle the sealed bag of buttermilk mixture in the ice. Start shaking! Tightly cover the container with the lid. Shake vigorously for about 15 minutes, or until the buttermilk mixture is thick. How long it takes depends on your shakin'! Serve and eat. For soft-serve, rinse the outside of the bag, snip a corner and pipe into bowls. For firmer ice cream, freeze 1 hour before scooping. Top with caramel bananas, if desired. Candied Pecans: (Makes 1 cup) 4 tablespoons unsalted butter 1 cup pecans, coarsely chopped 2 tablespoons packed light brown sugar 2 tablespoons granulated sugar 1/4 teaspoon salt Melt the butter in a skillet over medium heat, then add the pecans, brown sugar, granulated sugar and salt. Cook, stirring, until the sugar is dissolved and the mixture is sticky, 6 to 8 minutes. Spread the nuts on a baking sheet to cool, then refrigerate at least 10 minutes before using. Caramel Bananas: (Makes 2 cups) 4 tablespoons unsalted butter 3 firm yellow bananas, chopped or sliced 3 tablespoons packed light brown sugar Pinch of salt Melt the butter in a large skillet over medium-high heat. Add the bananas, stirring to coat. Sprinkle in the brown sugar and salt and cook, stirring, until the bananas are tender and coated with the sauce, 2 to 4 minutes. Spoon warm over ice cream. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients 1 disk refrigerated pie dough (half of a 14-ounce package) 1/4 cup fig jam 1 pound plums, pitted and cut into 1/4-inch wedges 1 large egg 1/4 cup raw cane sugar Ice cream, for serving (optional) Directions Preheat the oven to 425 degrees F. Let the dough soften at room temperature for 10 minutes. Line a baking sheet with parchment paper. Lay the pie crust on the parchment paper. Spread the fig jam on the crust, leaving a 2-inch clean border around the edge. Arrange the plums on top of the jam. Fold the crust's edge inward, pleating as needed; leave the center of the tart exposed. Press the dough lightly to seal. Whisk the egg with 1 tablespoon water in a small bowl; brush the egg wash on the dough and sprinkle with the sugar. Bake until the crust is cooked through and golden brown, about 35 minutes. Serve warm with ice cream, if desired. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients For the Crust: 1 stick cold unsalted butter, cut into pieces, plus more for the pie plate 3 cups all-purpose flour, plus more for dusting 2 tablespoons sugar 1 teaspoon kosher salt 1/2 cup cold shortening, cubed For the filling 6 cups blueberries 1 cup sugar 1 cup blueberry jam 3 tablespoons all-purpose flour, sifted Grated zest and juice of 1 lemon Pinch of kosher salt 2 tablespoons unsalted butter, diced For the Glaze: 1/2 cup sugar Juice of 1 orange (about 1/4 cup) Directions Generously coat a 9-inch pie plate with butter. Lightly dust a clean surface with flour. Make the crust: Pulse the flour, sugar and salt in a food processor to combine. Add the butter and shortening and pulse until the mixture looks like coarse meal. Gradually add 1/2 to 2/3 cup ice water, pulsing until the dough just comes together; scrape down the sides of the food processor as needed. Put the dough on the floured surface and roll it into a ball. Cut the dough in half; roll out 1 piece into a 13-inch round, about 1/8 inch thick. Gently roll up the dough onto the floured rolling pin and unroll into the pie plate. Press the dough into the bottom and sides of the pan; refrigerate until ready to use. Roll out the second half of the dough into a 13-inch round, about 1/8 inch thick. Lay it on a parchment paper-lined baking sheet and refrigerate. Make the filling: Combine 3 cups blueberries and 1/2 cup sugar in a small saucepan over medium heat. Bring to a simmer, then cook until reduced by half, about 20 minutes. Scrape the mixture into a large bowl; add the remaining 3 cups blueberries and 1/2 cup sugar, the jam, flour, lemon zest, lemon juice and salt. Stir to combine and set aside to cool completely. Preheat the oven to 425 degrees F. Spoon the filling into the crust-lined pie pan. Dot with the butter. Roll up the chilled dough on the floured rolling pin and unroll it over the blueberry filling. Trim the overlapping edge to about a 1 1/2-inch overhang. Tuck the edge of the top crust under the edge of the bottom crust. Pinch the edge to flute and seal. Use a pastry cutter or small knife to cut a 1-inch hole in the center of the top crust. Put the pie on a baking sheet. Bake in the center of the oven for 15 minutes. Reduce the oven temperature to 350 degrees F and bake 30 more minutes. Meanwhile, make the glaze: Combine the sugar, orange juice and 1/4 cup water in a small saucepan over low heat. Simmer gently until the glaze coats the back of a spoon, about 10 minutes. Open the oven door and slide the rack out slightly. Pour the glaze over the pie and into the opening in the top crust. Reduce the oven temperature to 325 degrees F and bake until the crust is golden brown, about 10 or 15 more minutes. Remove the pie from the oven and allow it to cool overnight before slicing. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients 2 cups blueberries 1/4 cup plus 1 tablespoon sugar Pinch of salt 1/2 teaspoon grated lemon zest 1 1/2 teaspoons fresh lemon juice 1 1/3 cups heavy cream 1/2 teaspoon vanilla extract Shortbread or wafer cookies, for serving Directions Make the blueberry sauce: Heat 1 1/2 cups blueberries, 1/4 cup sugar and the salt in a saucepan over medium heat until bubbling. Reduce the heat to medium low and cook, stirring occasionally, until the blueberries are soft, about 5 minutes. Stir in the lemon zest and juice; remove from the heat. Stir in the remaining 1/2 cup blueberries and let the mixture cool to room temperature. Beat the heavy cream in a bowl with a mixer or whisk until soft peaks just begin to form. Beat in the vanilla and the remaining 1 tablespoon sugar. Gently fold all but 1/3 cup of the blueberry sauce into the whipped cream. Divide among glasses and top with the remaining blueberry sauce. Serve with cookies. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients For the Cups: Cooking spray 1 5-ounce container vanilla meringue cookies (about 24 cookies) 6 tablespoons cake flour 1 stick unsalted butter, melted For the Filling: 1 4-serving package lemon pudding and pie filling mix 1/2 cup sugar 2 1/4 cups prepared lemonade 2 large egg yolks 1 cup prepared cherry pie filling Whipped cream, for topping (optional) Directions Make the cups: Preheat the oven to 350 degrees F. Spray twelve 2 1/2-inch muffin cups with cooking spray; set aside. Combine the meringue cookies and flour in a food processor; process until the mixture is in fine crumbs. Add the melted butter and pulse until combined. Spoon about 2 tablespoons of the mixture into each of the prepared muffin cups. Using the back of a measuring tablespoon, press the mixture firmly into the bottoms and sides of the cups. Bake for 8 to 10 minutes, or until just starting to brown. Remove from the oven and immediately press each cup with the back of the tablespoon. Cool the cups in the pan on a rack. Make the filling: Combine the pudding mix and sugar in a medium saucepan. Whisk in the lemonade and egg yolks. Continue to whisk over medium-high heat until the mixture comes to a boil. Remove from the heat and cool for 5 minutes. Spoon 2 tablespoons lemon filling into each cooled meringue cup. Top each with 1 tablespoon cherry pie filling. Chill for about 2 hours, or until the filling is set. If desired, top with whipped cream. Serve the mini pies chilled or at room temperature. www.foodnetwork.com

Contributed by Shelby Peppers

Directions Beat 8 ounces softened cream cheese, 1/2 cup sugar, 1/3 cup cocoa powder, 1/3 cup milk and 1 teaspoon vanilla extract until fluffy. Spread in a chocolate cookie crust. Beat 1 cup heavy cream with 2 tablespoons sugar until soft peaks form, then spread over the cream cheese layer. Top with shaved chocolate. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients For the Topping: 7 tablespoons unsalted butter, softened, plus more for the baking dish 1/2 cup cornmeal 3/4 cup all-purpose flour 1/2 cup packed light brown sugar Pinch of salt 3/4 cup chopped almonds For the Filling: 4 cups blueberries 1/3 cup granulated sugar 1 tablespoon all-purpose flour 1 teaspoon fresh lemon juice 2 tablespoons cold unsalted butter, cut into small pieces Directions Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins (if you are using ramekins, double the filling). Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the almonds. Work in the butter with your fingers until evenly moistened. Make the filling: Toss the blueberries, granulated sugar, flour and lemon juice in a bowl. Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes. Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients For the Topping: 7 tablespoons unsalted butter, softened, plus more for the baking dish 1/2 cup rolled oats 3/4 cup all-purpose flour 1/2 cup packed light brown sugar Pinch of salt 3/4 cup chopped walnuts For the Filling: 3 pounds baking apples (such as Macoun or Cortland) 2 cups raspberries 3 tablespoons granulated sugar 2 tablespoons all-purpose flour 1 teaspoon vanilla extract Pinch of freshly grated nutmeg Pinch of ground cinnamon Pinch of salt 2 tablespoons cold unsalted butter, cut into small pieces Directions Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins. Make the topping: Whisk the oats, flour, brown sugar and salt in a bowl. Stir in the walnuts. Work in the butter with your fingers until evenly moistened. Make the filling: Peel the apples and cut into 3/4-inch chunks. Toss with the raspberries, granulated sugar, flour, vanilla, nutmeg, cinnamon and salt in a large bowl. Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes. Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired. www.foodnetwork.com

Contributed by Shelby Peppers

Ingredients For the Topping: 7 tablespoons unsalted butter, softened, plus more for the baking dish 1/2 cup cornmeal 3/4 cup all-purpose flour 1/2 cup packed light brown sugar Pinch of salt 3/4 cup chopped pistachios For the Filling: 4 nectarines 2 plums 2 cups blackberries 1/2 cup granulated sugar 1 tablespoon all-purpose flour 2 tablespoons cold unsalted butter, cut into small pieces Directions Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins. Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the pistachios. Work in the butter with your fingers until evenly moistened. Make the filling: Halve and pit the nectarines and plums (no need to peel). Slice 1/2 inch thick. Toss with the blackberries, granulated sugar and flour in a bowl. Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes. Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired. www.foodnetwork.com

Contributed by Shelby Peppers

Directions Brush halved pitted plums with melted butter, sprinkle with cinnamon and grill until soft, 3 minutes per side. Top with hazelnut gelato and chopped toasted hazelnuts. www.foodnetwork.com

Contributed by Shelby Peppers