Diana's Desserts

Pecan Tassies in Cream Cheese Pastry

[Be the first to post a review!]

Servings: Makes 2 dozen tassies

Comments: Lovely little pecan cups. Serve during the holidays with coffee.

Ingredients: Pastry: 1 cup all-purpose flour 1 tablespoon granulated sugar Dash of salt 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened 2 tablespoons butter or stick margarine, softened 2 tablespoons fat-free milk Cooking spray Filling: 1/3 cup finely chopped pecans 1/2 cup packed brown sugar 1/3 cup light-colored corn syrup 1 teaspoon vanilla extract 1/8 teaspoon salt 1 large egg 1 large egg white

Instructions: Preheat oven to 350 degrees F. To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 tablespoon sugar, and dash of salt in a small bowl. Combine cream cheese, butter, and milk in a large bowl; beat with a mixer at medium speed until well-blended. Add flour mixture; beat at low speed just until blended (mixture will be crumbly). Press flour mixture into a ball. Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Divide dough into 24 portions. Place 1 dough portion into each of 24 miniature muffin cups coated with cooking spray. Press dough into bottom and up sides of cups, using lightly floured fingers. To prepare filling, divide pecans evenly among muffin cups. Combine brown sugar and remaining ingredients; spoon about 2 teaspoons filling over pecans in each muffin cup. Bake at 350 degrees F for 20 minutes or until pastry is lightly browned and filling is puffy. Cool in cups for 10 minutes on a wire rack. Run a knife around outside edge of each tassie; remove from pan. Cool completely on a wire rack. Makes 2 dozen tassies.

Source: DianasDesserts.com

Baba au Rhum Cakes

Average Rating: (total ratings: 1) [Read reviews] [Post a review]

Servings: 10

Comments: Baba Definition: [BAH-bah] Also called baba au rhum, this rich, light currant or raisin studded yeast cake is soaked in a rum or kirsch syrup. It's said to have been invented in the 1600s by Polish King Lesczyinski, who soaked his stale kugelhopf in rum and named the dessert after the storybook hero Ali Baba. The classic baba is baked in a tall, cylindrical mold but the cake can be made in a variety of shapes, including small individual rounds. When the cake is baked in a large ring mold it's known as a savarin* (definition for Savarin follows). Savarin Definition: [SAV-uh-rihn; sa-va-RAN] This variation on the baba* (see definition above) is made without raisins and baked in a large ring mold. Named after Brillat-Savarin, a famous 18th-century food writer, this rich yeast cake is soaked with rum-flavored syrup and filled with pastry cream, crème chantilly or fresh fruit. From The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

Ingredients: 1 envelope dried yeast: 1/2 cup warm water 1 3/4 cups all-purpose flour 4 eggs 1/4 cup granulated sugar Pinch salt 1/2 cup (1 stick/4 oz/113g) unsalted butter, softened and chopped 4 tbsp. raisins (optional) Glaze: 1 cup granulated sugar 1 cup water 1/2 cup rum Heavy cream, for serving Seasonal berries, for serving (optional)

Instructions: For the Cakes: Stir the yeast into the water and let stand for 5 minutes to dissolve. Add 1/2 cup of the flour and, using an electric beater, mix until combined and the mixture is smooth, about 1-2 minutes. Beat in the eggs, one at a time, beating well after each addition. Add the sugar and salt and the remaining 1 1/4 cups flour, beating until the mixture is smooth. Cover and let stand in a warm place until doubled in bulk, about 45 minutes. Gradually beat in the softened butter, piece by piece until the mixture is smooth. If using, soak the raisins in lukewarm water, then squeeze out the excess water and work them into the dough. Set aside. Butter ten 3/4-cup Baba molds. Place 2-3 tablespoons of the mixture in each mold, cover and let stand for 45 minutes, or until doubled in bulk. Meanwhile, preheat the oven to 400 degrees F (200 C). Add the cakes and bake for 20 minutes, or until puffed and golden and when tapped gently they sound hollow. Remove the cakes from the molds and place on a wire rack to cool. For the Glaze Mix the sugar and water in a small saucepan. Stir over low heat to dissolve the sugar. Bring to a boil and boil for 5-7 minutes, or until reduced by half. Remove from the heat, then stir in the rum. While the cakes are still warm, brush the tops with the glaze. Serve warm or cool with the cream and seasonal berries, if desired. Makes 10 individual size baba au rhum cakes.

Source: DianasDesserts.com

White Chocolate Mousse Tarts

[Be the first to post a review!]

Servings: 12

Comments: Here's a quick and easy dessert to make for your family or for guests dropping by unexpectedly.

Ingredients: 2 (4-ounce) packages Mini Graham Cracker Pie Crusts, (12 mini pie crusts total) 6 oz. premium white chocolate baking squares 1 (14-ounce) can sweetened condensed milk 1/2 teaspoon almond extract 2 cups (1-pint) whipping cream, stiffly whipped

Instructions: In a medium saucepan, over low heat, melt chocolate with sweetened condensed milk; stir in extract. Cool to room temperature. Fold in whipped cream. Spoon into crusts. Chill 4 hours or until set. Serve with fresh fruit if desired. Tip: Decorate top of individual tarts with strawberries, kiwi fruit slices or candies for a festive look. Serve on a fancy platter for added elegance. Makes 12 servings.

Swedish Sand Pastries

[Be the first to post a review!]

Servings: 14 petit tarts or 7 mini tarts

Comments: What makes sand pastries taste so pleasant is their crumbly, silky texture and toasty flavor from browned butter and ground roasted almonds. You can, in fact, control the flavor and texture by how you make the tarts: If baked just until golden brown, they're tender; if richly browned, they take on a crunchy bite when cool, with a melt-away texture on the palate. Most cookware stores will carry various shapes and at least a couple of sizes of the tiny tart pans. You can use tiny ones for pretty pick-up treats or larger ones for a full-size dessert.

Ingredients: MAKES: 14 tarts 2 1/2 inches wide or 7 tarts 3 inches wide 1/2 cup ( 1 stick or 1/4 lb.) unsalted butter 1/3 cup roasted salted almonds 1/3 cup granulated sugar 1 large egg white 1 teaspoon vanilla extract 1/4 teaspoon almond extract 3/4 cup all-purpose flour

Instructions: 1. In a 1-1 1/2-quart pan over medium heat, cook butter until particles on pan bottom and foam that floats on melted butter turn amber-colored and smell toasted (mixture may bubble up), 5 to 6 minutes. Let cool at least 10 minutes. 2. In a food processor or blender, whirl almonds and sugar to a fine powder (if using a blender, transfer to a bowl). Scrape browned butter into container with nuts and sugar; add egg white, vanilla, almond extract, and flour. Whirl or stir with a fork until blended (dough will be sticky). 3. For petite tarts, use 2 1/2-inch round tart pans (about 3/4 in. deep; 2-tablespoon capacity), lining each with about 1 1/2 tablespoons dough. For cookie-size tarts, use 3-inch round tart pans (about 1 1/4 in. deep; 5-tablespoon capacity), lining each with about 3 tablespoons dough. With your fingertips, press dough evenly over bottom and up sides of pans (nonstick or regular), flush with rims. Set slightly apart in a shallow, rimmed pan (10x15 inch). 4. Bake in a 300° F regular or convection oven until tarts are richly browned at the edges and slightly paler in the center, 25 to 35 minutes; small tarts brown faster, so start checking them early. (If you prefer slightly softer tarts, bake only until edges are golden brown, 20 to 30 minutes.) The tarts puff up in the center as they cook, leaving only a small depression. 5. Transfer pans to a rack and let stand until tarts are warm but comfortable to touch, 5 to 8 minutes. Then invert one pan at a time onto a flat surface and gently squeeze, tapping very gently. If tart doesn't fall out, ease free with the tip of a sharp knife. Serve warm or cool. If desired, fill tarts with whipped cream and top with fresh berries.

Source: DianasDesserts.com

Warm Lemon Sponge Cakes

Average Rating: (total ratings: 2) [Read reviews] [Post a review]

Servings: 6

Ingredients: Lemon Curd: 1/3 cup fresh lemon juice 3 eggs 1 egg yolk 1/2 cup granulated sugar 1/2 cup unsalted butter, cut into pieces 1 tsp. lemon zest Lemon Sponge: 3 eggs 1/2 cup granulated sugar 1/2 cup all-purpose flour 1/4 tsp. baking powder 1/4 tsp. salt 1/4 cup unsalted butter, melted 1/2 tsp. vanilla extract 1 tsp. lemon zest 2 tsp. lemon juice Confectioners' sugar, for dusting tops of cakes

Instructions: For lemon curd, whisk together lemon juice, eggs and yolk, and sugar. Whisk in butter and add lemon zest. Place bowl over a pot of simmering water and whisk steadily, but gently, until curd becomes thick and pale and creamy, about 10 to 15 minutes. Remove from heat and chill until ready to use. For lemon sponge, preheat oven to 350°F (180°C). Grease and sugar 6 (5-ounce) ramekins, and place a disc of parchment paper at the bottom of each ramekin. Place eggs in their shells in a bowl, cover with hot tap water and let sit for a few minutes. Break eggs into a bowl and whip eggs and sugar in a mixer fitted with the whisk attachment until very pale and airy, about 10 to 15 minutes. Sift together dry ingredients into a separate bowl. Combine butter, vanilla, zest and juice and set aside. Reduce speed on mixer to medium and add dry ingredients quickly to egg mixture, but not all at once, until almost blended. Add butter mixture, and mix just until blended. Spoon cake mixture evenly among ramekins, leaving 1/2 inch at the top for expansion. Spoon a generous dollop of lemon curd into the centre of each cake. There is no need to press it in as it will sink during baking. Bake for 20 to 25 minutes, until cake is golden brown and springs back when you touch it. To serve, turn warm cakes out onto dessert plates. Dust tops with confectioners' sugar and serve with a piped bit of the remaining chilled lemon curd beside it. Makes 6 servings.

Pistachio Popover Creme Brulees with Grand Marnier

[Be the first to post a review!]

Servings: Makes 6 servings

Comments: These little Pistachio Popover Creme Brulee's are perfect to serve at your next tea or as a special dessert for a sunday brunch.

Ingredients: For Custard: 1/4 vanilla bean, halved lengthwise 2 cups heavy cream 4 large egg yolks 1/4 cup sugar For Syrup: 1/2 vanilla bean, halved lengthwise 2 cups fresh orange juice 1 cup granulated sugar 2 tablespoons Grand Marnier (or other orange liqueur) For Popovers: 1/2 cup unsalted shelled natural pistachios 1/4 cup granulated sugar 1 cup all-purpose flour 1/4 teaspoon salt 1 cup whole milk at room temperature 2 tablespoons unsalted butter, melted 3 large eggs at room temperature 2 tablespoons superfine granulated sugar Special Equipment Needed: One (1) 9X 5X 3-inch glass loaf pan Nonstick Popover Pan with 6 (51/2-oz) cups Cooking Blowtorch

Instructions: Make Custard: Scrape seeds from vanilla bean into cream in a 2-quart heavy saucepan, then add pod and bring to a simmer over moderate heat. Remove from heat, then steep, covered, 20 minutes. Discard pod. Preheat oven to 325°F (160°C). Whisk together yolks, sugar, and a pinch of salt, then add hot cream in a slow stream, whisking constantly. Pour through a fine sieve into glass loaf pan. Cover pan with foil and bake custard in a hot water bath until set but with center still slightly wobbly, about 1 hour. Remove foil and cool custard in pan on a rack, then chill, covered, until firm, at least 4 hours. Prepare Syrup while Custard Bakes: Scrape seeds from vanilla bean into juice in cleaned 2-quart heavy saucepan, then add pod and sugar. Bring to a boil over moderately high heat, stirring until sugar is dissolved, then boil until reduced to about 1 1/4 cups, about 20 minutes. Remove from heat, then discard pod and stir in Grand Marnier. Cool to room temperature. Make Popovers: Preheat oven to 375°F (190°C). Chop enough pistachios to measure 2 tablespoons. Pulse remaining nuts with regular granulated sugar in a food processor until finely ground. Add flour and salt and pulse to combine. Add milk, butter, and eggs and blend until just combined. Pour batter into 6 well-buttered popover cups, filling them two-thirds full. Bake in lower third of oven until popovers are puffed and well browned, about 40 minutes. Cut a 1/2-inch slit in top of each popover and bake 10 minutes more. Immediately turn popovers out onto rack to cool. Assemble Dessert: Cut off tops of cooled popovers and arrange in a baking dish. Brush tops with some syrup and heat in oven until warm, about 3 minutes. While tops are heating, fill bottoms of popovers with custard. Sprinkle 1 teaspoon superfine sugar evenly over each custard, then move blowtorch flame evenly back and forth just over sugar until sugar is melted and caramelized. Transfer popovers with tops to plates and spoon some syrup around each. Sprinkle with chopped nuts. Cooks Note: Custard and syrup can be made 2 days ahead and chilled, covered. Bring custard to room temperature and warm syrup before proceeding. Makes 6 servings.

Source: Gourmet-October 2001-Gourmet Entertains

Lemon Pudding Cakes with Strawberry Sauce

[Be the first to post a review!]

Servings: 6

Comments: Pudding cakes are basically egg custards, but with two improvements. Unlike ordinary egg custard, pudding cakes contain a little flour and beaten egg whites. During baking, the beaten egg whites will float to the top, forming a spongy cake-like cap. Meanwhile, the remainder of the batter settles to the bottom to make a pudding-like layer. You may invert the cakes from their ramekins and place on dessert plates eating them "custard side up", or serve them in their ramekins, enjoying them "cake side up", as shown in the photo above......................Diana

Ingredients: For The Pudding Cakes: 5 teaspoons unsalted butter, at room temperature 3 large egg yolks 3 large egg whites 1 1/2 cups whole milk 1/3 cup lemon juice 1 tablespoon grated lemon zest 3/4 cup granulated sugar 1/4 cup all-purpose flour 1/8 teaspoon salt For The Lemon-Lime Glaze Topping: 2 1/2 cups confectioners' sugar 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 2 tablespoons heavy whipping cream 2 teaspoons grated lemon zest, very finely grated 2 teaspoons grated lime zest, very finely grated For The Strawberry Sauce: 6 cups fresh strawberries, washed and hulled 1/2 cup honey Confectioners' sugar, for garnish Mint sprigs, for garnish

Instructions: TO MAKE THE PUDDING CAKES: Preheat oven to 350 degrees F. Lightly grease six 3/4-cup ramekins or custard cups with 1/2 teaspoon of the butter and place in a large roasting pan. Combine the egg yolks, milk, lemon juice, and zest in a large bowl. Using an electric mixer on low to medium low speed, beat until frothy, about 2 minutes. Add the remaining 4 1/2 teaspoons of butter, the granulated sugar, the flour and salt; beat until smooth. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold beaten egg whites into the yolk mixture, until there are no large egg white lumps. Do not over mix. Laddle the batter into the prepared cups. Pour enough warm water into the roasting pan to come halfway up the sides of the ramekins or custard cups. Bake until puffed and lightly firm to the touch, 25 to 30 minutes. Watch cakes closely. If they bake for just a few minutes too long, the tops will over brown (the tops should be a very light golden color). Remove from the oven and transfer the ramekins or custard cups (still in roasting pan with very HOT water) onto a cooling rack. Let ramekins sit in "water bath" for 10 minutes, then put in refrigerator to chill for 30 minutes or up to 6 hours. To serve, allow cakes to come back to room temperature then run a knife around the edge of each ramekin and invert them onto dessert plates. Drizzle cakes with glaze; let glaze set, and serve with Strawberry Sauce, and dust tops with confectioners' sugar. TO MAKE THE GLAZE TOPPING: Place powdered sugar in a small bowl. Add juices, lemon and lime zest, and whipping cream; stir until mixture is smooth. Let stand until icing falls in heavy ribbons from spoon, about 10 minutes. Makes about 1 cup. Drizzle over cakes. Let stand until icing sets. Store any extra glaze in airtight container at room temperature up to 1 day. Top with 1/2 cup of the strawberry sauce, and garnish each cake with mint sprig. TO MAKE THE STRAWBERRY SAUCE: Summer is, of course, the best time of year to make this, as berries are at their ripest and sweetest. Depending upon when you make this sauce, you might want to add more honey to taste. In a food processor or blender, puree 2 cups of strawberries on high speed and transfer to a large bowl. Quarter the remaining strawberries and add to the puree. Add the honey and mix to combine. Let sit at room temperature for at least 30 minutes. (Alternately, mix in advance and refrigerate for up to 6 hours until needed. Let come to room temperature before serving.) Makes 3 cups sauce. NOTE: When I make this dessert, I make the pudding cakes in the afternoon then chill them, as per the recipe. To avoid having to wait for them to come back to room temperature, when I am almost ready to serve dessert, I return the pudding cakes (in their ramekins) to the oven for 5 minutes then run a knife around the dishes and invert them. I find this process easier and has the added bonus of allowing the cakes time to puff up a little more in the oven. If desired, serve the cakes right in their ramekins, without inverting them. This way the cake side is up, and the custard is at the bottom. Makes 6 lemon pudding cakes. Photograph taken by Diana Baker Woodall© 2002

Source: DianasDesserts.com