Lib's Book of Culinary Wonders

Lib's Book of Culinary Wonders	All

Young coconut cake (Dessert)(permalink) Ingredients: 1 cup white sugar 1/2 cup butter 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 3/4 teaspoons baking powder 1 young coconut, milk & meat Preheat your oven to 350 degrees, and grease a 9x5 pan or a muffin tin. Open the coconut, making sure to save at least 1/2 cup of the liquids. Using a spoon, scoop out the meat of the coconut. In a food processor, add the coconut meat, butter and sugar. (make sure to soften the butter slightly first). Combine thoroughly. Add eggs & vanilla, and pulse a few times. Add the flour and baking powder, and combine thoroughly. Add 1/2c of the coconut milk, and once again combine thoroughly. Pour your batter into the greased pan, and bake for 30-40 minutes. 20-30 minutes if you're making cupcakes. Mulberry Cream Pie (Dessert)(permalink) 3c Mulberries 1c sugar 1c evaporated milk 2tbsp flour 4 eggs, lightly beaten 1tsp vanilla pie crust 1-2 bananas Preheat your oven to 425. Run the mulberries through a food mill to remove stems and seeds. This should make about 1-2 cups of liquid. In a bowl, mix flour and sugar. Slowly stir in evaporated milk until smooth. Whisk in eggs and vanilla until blended fold in 1c of the mulberry liquid. Slice the bananas into thin rounds to cover the bottom of the pie, pour custard mixture over top. Bananas will float to the surface. Bake @ 425 for 15 minutes, then reduce the heat to 350 and bake for an additional 40 minutes or until custard has set. Let cool completely before cutting. Optimally served cold, topped with fresh whipped cream. Guinness Ice Cream (Dessert)(permalink) Ingredients: 1/2 vanilla bean, split lengthwise 1 cup whole milk 1 cup heavy cream 2/3 cup guinness stout 2 tbsp plus 2 tsp molasses 4 egg yolks 1/3 c sugar 1/2 tsp vanilla extract Instructions 1. In a medium saucepan, scrape in the vanilla bean seeds. Add the pod, milk and cream. Bring to a boil over medium heat. Turn of fthe heat, cover the pan, and let the flavors infuse for 30 minutes. 2. Meanwhile, in a small saucepan over medium-high heat, whisk together the stout and molasses. Bring to a boil and turn off heat. 3. In a large mixing bowl, whisk the yolks, sugar and vanilla extract. Whisk in a few tbsp of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream. Add the remaining cream in a steady stream, whisking constantly. Pour the mixture back into the saucepan. 4. Stir the beer mixture into the cream mixture. Cook the custard oer medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon. 5. Strain the mixture into a bowl and refrigerate for at least 2 hours or overnight. Process the custard in an ice cream maker according to the manufacturer's instructions. Makes 1 quart. This recipe comes from Matt Watkins Chocolate Stout Cake (Dessert)(permalink) Cake 2c stout (such as Guinness) 2c (4 sticks) unsalted butter 1 1/2c unsweetened cocoa powder, preferrably Dutch-process 4c all purpose flour 4c sugar 1tbsp baking soda 1 1/2tsp salt 4 large eggs 1 1/3c sour cream Icing 2c whipping cream 1lb bittersweet (not unsweetened) or semisweet chocolate, chopped cake: Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely. Icing: Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours. Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake. Makes 12 servings This recipe was taken from epicurious.com. I also really like this cake done black forest cake style, i.e. with homemade whipped cream on the outside and cherry pie filling (or other cherry sauce) on the inside. Apricot Pecan Balls (Dessert)(permalink) Ingredients: 1/2 cup butter 1/3 cup sugar 1 egg yolk 1/2 teaspoon vanilla 1 cup flour 1/2 teaspoon salt l egg white chopped pecans apricot jam Cream butter and sugar. Stir egg and vanilla into mixture. Mix flour and salt in. Blend well. Shape into 3 dozen small balls. Dip into unbeaten egg white and roll into chopped pecans. Place 2" apart on lightly greased baking sheet. Make a deep dent in the center of each ball, and place a small amount of apricot jam inside. Bake at 300 degrees for 30 minutes, or until lightly browned. These are my favorite cookie. I definitely recommend doubling this one! From the kitchen of Libby's Mom Apple Cheese Torte (Dessert)(permalink) Ingredients: Crust: 1 cup butter 2/3 cup sugar 1/2 teaspoon vanilla 2 cups flour Filling: 8 oz. Cream cheese 1/4 cup sugar 1 teaspoon sugar 1 teaspoon vanilla Topping: 6 apples, peeled, thinly sliced 1/3 cup sugar 1 teaspoon cinnamon 1/2 teaspoon lemon juice 1/4 cup sliced almonds Cream butter and sugar. Add vanilla and flour, blending well. Press mixture onto bottom and 2/3rds the way up the sides of an 8 or 9" springform pan. Beat cream cheese, add rest of filling ingredients, mixing until smooth. Pour on crust. Mix apples, sugar, lemon juice and cinnamon. Place on cheese mixture and sprinkle with almonds. Using a spoon, push crust down on sides to be even with apples. Bake at 450 degrees for 10 minutes, then 400 for 25 minutes. Remove from oven and cool before removing sides of pan. Serve warm or refrigerated. Serves 12-16. This is a wonderfully elegant dessert, and always a hit! Serve thin slices, as it is very rich. From the kitchen of Libby's Mom Fruity Chocolate Death Sauce (Dessert)(permalink) 1 cup milk 1/4 cup sugar 2oz sweet or semisweet baking chocolate or chocolate chips 2 cups chopped strawberries* 1 tsp corn starch Heat the milk and sugar on low until warm, stirring constantly to avoid a skin on the milk. Add half the chocolate and turn the heat up to medium. Stir. Once the chocolate is fully melted, add the rest of the chocolate. Stir until chocolate is fully melted, then add strawberries. Turn the heat down to medium-low, cover, and let sit for 5 minutes. Stir, then add corn starch mixed with cold water. Stir well. Re-cover and let cook for 5 more minutes. At this point, the sauce will taste very strongly of strawberries and chocolate and the strawberries will be very soft. You could use it as a fondue to dip pretzels or other fruit, you could put it on top of cake or ice cream or brownies, or you could just eat it with a spoon. For pudding, simply put in individual containers and chill for about 4 hours Serves 1, unless you feel generous. (actually it serves quite a lot, probably 4 - 6 people) You could easily replace the strawberries with any juicy fruit you like. Peaches, for example, would be lovely, as would raspberries, nectarines, etc. Bananas would not be appropriate, though they would be nice dipped in afterwards. I'm undecided about oranges. You could also make this with frozen berries, just defrost them before you put them in! Jam Sandwiches* (Dessert)(permalink) Ingredients: (A) 2 cups flour 1 cup sugar 1 teaspoon cinnamon 3/4 teaspoon baking powder 1 stick butter or margarine 1 egg, beaten 1/4 cup milk Icing: 2 cups powdered sugar 1/2 teaspoon vanilla 2-3 tablespoons milk Jam Mix ingredients (A) together. Cut in the butter with a pastry blender until the crumbs are the size of small peas. Make a well in the center and add the egg and milk, mixed together. Mix the dough well. Roll dough into 1/8" thickness on floured board, and cut into 2" circles. Put on a lightly greased cookie sheet, and bake in a 375 degree oven for 6-8 minutes. Note: These burn quickly once done, so watch them carefully! Cool cookies. To assemble: Put 1/2 teaspoon of your favorite jam on the bottom of one cookie, and sandwich it with another on top. Glaze the cookies with the icing, and allow icing to dry fully. Paint designs on the top of the cookies with food coloring, i.e. holly berries and leaves for Christmas. This recipe is from the kitchen of Libby's Mom. These are also one of Libby's Christmas favorites. A few years ago she made them in whale shapes... they were a big hit. Sour Cream Coffee Cake (Dessert)(permalink) Ingredients: 1 stick butter 1 cup sugar 2 eggs 1 cup sour cream 1 teaspoon vanilla extract 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup golden raisins Topping: 1/4 cup sugar 1 teaspoon cinnamon 1/2 cup chopped nuts Cream butter and sugar well. Add eggs, one at a time and beat well after each one. Add sour cream and vanilla, mixing well. Sift dry ingredients together and add to batter. Pour half of the batter into a large, well greased and floured bundt or tube pan. Sprinkle with all the raisins and 3/4 of the topping mixture. Add rest of batter, spreading evenly in pan. Sprinkle the remainder of the topping on the batter. Bake in a pre-heated 350 degree oven for 45 minutes. Cool on a wire rack for 15 minutes before removing from pan to finish the cooling process. This serves a crowd and is moist and delicious! This recipe is from the kitchen of Libby's Mom Rugulah (Dessert)(permalink) Ingredients: Dough: 2 sticks butter (1/2 lb.) 1 pkg. (8oz) cream cheese 2 cups flour Filling: chopped walnuts raisins or currents cinnamon sugar Beat butter and cream cheese until fluffy. Stir in flour, mixing well to form dough. Or put all ingredients in food processor and process until well mixed. Divide dough into 3 portions on plastic wrap. Flatten dough into rounded disk shape, and wrap well. Refrigerate at least 3 hours, preferably overnight. Soften dough a bit before rolling out. Roll dough into a circle, about 9". Sprinkle dough with filling contents. Using sharp knife, slice dough into 10 or 12 pie shaped wedges. Roll up from wider side. Place on greased cookie sheet and bake in preheated 350 degree oven until golden, 20 - 30 minutes. Remove immediately after baking, and cool on a wire rack. Sprinkle cookies with confectioners sugar. Makes approximately 3 dozen rugulah. This recipe comes from the kitchen of Libby's mom. If you make them, please bring me one?
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