Dessert Recipes

Please select from one of the following recipes:   Baked Applies with Bourbon Pecan Sauce Banana Nut Quick Bread Bread Pudding Bananas Foster   Crepes Suzette   Chocolate Truffle Cake   Homemade Louisiana Kahlua   King Cake using Mam Papaul's King Cake Kit   Lemon Meringue Pie     Louisiana Pralines (3 recipes) Peaches Patty Ann   Pecan Pie   Profiteroles Sour Cream Pound Cake   Sweet Potato Pecan Pie Filling     Baked Apples with Bourbon Pecan Sauce Ingredients 12 Golden Delicious Apples-Peeled and cored (dip in lemon juice and water to preserve) 1 lemon peel grated  2 cup brown sugar  2 lbs. raisins  2 cup pecans  2 tsp cinnamon  1/4 tsp nutmeg  1 cup white wine  1/2 stick melted butter   Mix lemon, raisins, pecans, cinnamon, nutmeg, and fill the apple cores. Brush the apples with butter and place in a baking pan. Add white wine and bake covered until nearly done. Remove the cover and allow apples to brown. Place on a sauced plate, garnish if desired.   Bourbon Pecan Sauce   Ingredients 1 cup half & half or whipping cream  2 cup granulated sugar  2 cup water  2 cup brown sugar  Pinch of salt  2 cup bourbon  2 tsp vanilla  1 cup pecans   Scald the cream and set aside. Combine water and sugar, and boil until the mixture turns a golden brown. Add brown sugar and salt, pour in cream and bourbon, and simmer until blended. Add vanilla and pecans and serve on warm plates.   © 1984 John Albrecht, CEC   Return to top     Banana Nut Quick Bread Ingredients 1 3/4 c. sifted flour 2 1/4 tsp double acting baking powder 1/3 c. shortening 2/3 c. sugar 3/4 tsp lemon zest 2 eggs beaten 1 c. pureed banana pulp 1/2 c. nuts 1/4 c apricots or other dried fruits Resift the flour and baking powder. Cream shortening and sugar, add zest. Beat in Banana and eggs. Fold in flour in 3 phases. Fold in nuts and fruits. Bake at 350 in a greased baking pan for about 1 hour or until a toothpick inserted in the center comes out clean.   © 1984 John Albrecht, CEC   Return to top   Bread Pudding Ingredients 3-2# loaves french bread (stale) 4 eggs 1 1/4 c. sugar 1/2 tsp vanilla 1 1/4 tsp nutmeg 1 1/4 tsp cinnamon 1/4 c. butter melted 3 c. milk 1/2 c. nutmeats (optional) 1/2 c. raisins (semi-optional)   Beat eggs, add sugar and spices and beat again. Add milk and beat again. Stir in raisins an nutmeats or any other canned or dried fruit except pineapple(eggs must be increased if pineapple is added.) Cube bread, pour beaten mixture over bread in baking pan. Let rest 15 minutes. Bake in a preheated 350 degree oven until the center firms.  © 1984 John Albrecht, CEC   Return to top Rum Sauce Ingredients 2 egg yolks 1 c. confectioner's sugar 6 tbsp rum 1 c. whipping cream 1 tsp vanilla Beat egg yolks, add confectioner's sugar, continue beating, slowly add rum. Beat whipping cream separately until it gets firm, add vanilla. Fold egg mixture into whipping cream.   © 1984 John Albrecht, CEC   Return to top     Banans Foster Dessert Mix Available CD006 Creole Delicacies - Bananas Foster Dessert Sauce Price: $4.99 More Information Use the selections on the left to browse our store Bananas Foster Ingredients 1 c. brown sugar (light or dark) 1/4 # butter 2 bananas 2 oz. banana liquor 1 oz. rum 1/2 tsp vanilla extract 1/2 tsp cinnamon or 1 cinnamon stick 1 oz. Rum (if it is to be flambéed) Vanilla ice cream Cook the sugar and butter for about 5 minutes. Add bananas, simmer another 2 minutes, add cinnamon, vanilla flavoring, banana liquor and 1 oz. rum, simmer another 2 minutes. If flambéing, pull the sauté pan back and super heat the front edge of the pan, add another 1 oz rum with a jigger,(do not pour out of the bottle!!) and light with a long match, or roll the flame over the edge of the pan if using gas, jiggling the sauté pan will increase the flame. Serve over vanilla ice cream.  © 1984 John Albrecht, CEC   Return to top   Crepes Suzette   Crepe Batter 3 eggs 2 tbsp AP flour 1 Tbsp Milk 1 Tbsp Water Pinch of salt   Add enough batter to a sauté pan to make very thin pancakes. Lightly brown, turn and brown again. Fold twice in half to form wedge.   Combine: 1 tsp sugar 1 Lemon Zested 1 Orange Zested Maraschino Cherry Juice, Curacao, Kirsch. 1/2 c sweet butter Juice of Zested orange, Juice of lemon   Put butter in sauté pan and melt, when bubbling, add 1 shot each Maraschino juice, Kirsch and Curacao. Light. When the flame dies down, add shot of both juices and sugar mix. Add crepes when sauce boils, one shot of Maraschino, Kirsch and Curacao. Relight.  © 1984 John Albrecht, CEC   Return to top Chocolate Truffle Cake Ingredients 2 c heavy cream 2 lbs. high quality bittersweet chocolate, small pieces 1/4 bourbon or other liquor Optional whipped cream for topping Heat the cream in a double boiler until warm to the touch. Add chocolate and stir constantly until smooth and melted. Refrigerate the ganache until it sets. Remove 3/4 of the ganache to a strong mixer. With the paddle attachment, slowly beat the mixture while adding the bourbon. As the mixture whips, it begins to soften. Stop often and scrape. As the mixture softens, increase the speed to medium. The mixture will lighten, then begin to thicken again. Stop at this point to avoid a grainy texture. Press the mixture into a film lined 9" cake pan and remove any air at the corners. Refrigerate about an hour.  Invert the cake onto a serving dish, rewarm (don't get it hot, it will melt the cake) the remaining ganache and drip it over the cake. Refrigerate again for service.  © 1984 John Albrecht, CEC   Return to top Homemade Louisiana Kahlua Ingredients: 4 cups Sugar 5 cups Water 2 ounces instant coffee A 5th of Vodka (entire bottle) 4 tsp Vanilla   Mix sugar and water and simmer 45 minutes.  Then add 2 oz. instant coffee.  Simmer 15 minutes.  Let cool.  Add vodka and vanilla.  Rebottle and let stand 2 weeks.     © 1984 John Albrecht, CEC   Return to top       Make your own King Cake! DS002 Mam Papaul's Famous King Cake Mix - 29 oz. Price: $9.99 Sale Price: $8.50 You save: $1.49 More Information Use the selections on the left to browse our store   King Cake using Mam Papaul's King Cake Kit     Ingredients   Mam Papaul's King Cake Kit     1 egg   1 cup warm water   1/2 cup margarine   2 tablespoons melted butter     Mix and knead in bag 1.  Place cake mix (large bag) and yeast in large reclosable bag.  Lock reclosable bag and shake vigorously. 2.  Add 1 cup very warm tap water and 1/2 cup margarine.  Lock bag.  With fingers outside bag, mix by squeezing and pulling dough until margarine can no longer be seen. 3.  Add 1 egg.  Press air from bag and lock.  With fingers on outside of bag, mix and knead ingredients by squeezing and pulling dough for approximately 12 minutes. Be careful not to puncture bag. 4.  Unlock bag.  Set bag of dough in a bowl in a warm place for 15 minutes. (see warm place hint below)   Warm Place Hint -- Turn oven on to lowest setting for 2 minutes ONLY.  Then turn oven off.   Shape and Rise 1.  Place dough on lightly floured surface.  Flour rolling pin and roll dough into a 5" x 30" rectangle.   2.  Mix 2 tablespoons melted butter and brown sugar praline mix in a small bowl.  Add nuts if desired.  Spread evenly on dough.  From 20: side, roll dough jellyroll fashion.  Pinch ends to seal. 3.  Place on large cookie sheet.  Shape into an oval.  Let rise in a warm place (see warm place hint below) approximately 30 minutes or until dough doubles in size.   Bake and Decorate   1.  Bake in a preheated oven at 375 degrees for 20 - 25 minutes or until nicely browned.  Cool. 2.  Mix 1 tablespoon water and white glaze mix in a small bowl.  Spread over cooled cake.  Decorate with Mardi Gras crystals.  Place golden baby under cake.  Makes 12 servings.     Lemon Meringue Pie   Pie: 1 c granulated sugar 1/4 c cornstarch 1/4 tsp salt 1 c water 3 egg yolks, well beaten 1/2 to 2/3 c fresh lemon juice 1 to 2 teaspoons lemon zest 1 tbsp butter 1 baked 9 " pie shell   Meringue: 3 egg whites-room temp. 1 tsp vanilla 1/4 tsp cream of tartar 1/2 c and 1 tbsp sifted confectioners sugar   Pie: Whisk sugar, cornstarch and salt in saucepan. Place over low heat and slowly add water. Add yolks, stirring constantly. Bring to a boil for 1 minute. Remove from heat and stir in lemon juice, lemon zest, and butter. Return to low heat and cook and stir until mixture thickens. Pour filling into pie shell. To prepare Meringue, beat egg whites in a large bowl until foamy, using electric beater. Add vanilla and cream of tartar and beat until whites for soft peaks. Add powdered sugar gradually and continue beating until stiff but not dry. Do not over beat. Spread Meringue on cooled pie filling, sealing outer edges first. Using spatula, cover center of pie with Meringue, making sure pie is completely sealed.  Bake on lower third of oven at 350 degrees until Meringue is light golden brown, eight to 12 minutes. Serves 8.  © 1984 John Albrecht, CEC   Return to top   Super Tasty New Orleans Pecan Pralines CD001 Creole Delicacies - Box of 10 pralines Price: $19.75 More Information CD005 Creole Delicacies - Praline Topping Price: $6.99 More Information CD010 Creole Delicacies Streetcar Tin with 12 Original pralines Price: $29.95 More Information Use the selections on the left to browse our store   Louisiana Pralines (1 of 3 recipes)   Ingredients 1 # dark brown sugar 1 c sugar 1/2 tsp salt 3/4 c. milk 2-3 c. whole pecan halves 2 tbsp butter 1/2 tsp vanilla   Cook sugars, salt, and milk until temperature reaches 238 degrees or soft ball stage. Add pecans and bring to a rolling boil. Remove mixture and add vanilla and butter. Let stand in the saucepan for 20 minutes. Spread wax or parchment paper on table. Beat mix slightly until it glosses, drop by spoonfuls onto paper. Cool 20 minutes and wrap individually in plastic. Makes 20-30.  © 1984 John Albrecht, CEC   Return to top   Louisiana Pralines (2 of 3 recipes) Ingredients 2 cups light brown sugar 1 cup white sugar 1 cup water 1 c heavy cream 1 tbsp vanilla 1-1/2 cups chopped pecans 1/2 cup pecan halves   In a heavy bottomed pan, combine sugars, water an cream. Cook and stir until soft ball stage. (238 degrees) Remove from heat, whip with a heavy whip for ten to fifteen minutes, add nuts and vanilla, drop by spoonfuls onto buttered pan or parchment. Cool, wrap in film.  © 1984 John Albrecht, CEC   Return to top   Louisiana Pralines (3 of 3 recipes) Ingredients 1 1/3 c sugar 2/3 c brown sugar 1 1/3 c water 1/8 tsp salt 2 cups nuts Bring all but nuts to a boil, simmer covered 3 minutes. Uncover and cook to soft ball stage. Let cool to 110 degrees, beat until thickens and looses gloss, add nuts, drop from spoon.  © 1984 John Albrecht, CEC   Return to top   Peaches Patty Ann Ingredients 12 oz can peaches 1 tbsp cinnamon 1/2 tsp nutmeg 4 oz butter 4 oz sugar 2 oz peach schnapps or peach liquor Ice cream Melt the butter and add sugar, cook for 3 minutes. Strain peaches and add juice. simmer. Add cinnamon, nutmeg, and peaches. Simmer for 2 minutes. Add peach liquor and serve over ice cream.  © 1984 John Albrecht, CEC   Return to top Pecan Pie Ingredients 3 eggs  1 cup sugar  1/2 tsp salt  1/3 c. melted butter 1 cup light corn syrup  1 cup pecan pieces or halves  1 tsp vanilla or rum 1 9" unbaked pie crust   Thoroughly beat the eggs, add the sugar, salt, melted butter, and corn syrup. Stir in the pecans and vanilla or rum.  Pour in the pie shell and bake for 40-50 minutes at 375 degrees or until a toothpick comes out of the center clean.  © 1984 John Albrecht, CEC Return to top Profiteroles Ingredients 1# 3 oz. Flour 1# Butter 3 3/4 c. Milk 15 Eggs Heat butter and milk together, when boils, add flour, stir until a ball is formed that does not stick to the side of the pan. Put in a bowl, add eggs two at a time at medium speed. Pipe out on parchment paper. Bake at 350 in convection oven for 30 minutes. Do not open the oven until done!!  They may fall.  Cool, split and add Ice cream, top with strawberry or chocolate syrup.  © 1984 John Albrecht, CEC   Return to top Sour Cream Pound Cake Ingredients 1/2 # butter 2 c. Sugar 2 eggs 1/2 tsp vanilla 2 c. Cake Flour 1 tsp baking Powder 1/4 tsp salt 1 c. Sour Cream 1/2 c. Chopped pecans 1-1/2 tsp cinnamon 2 tbsp sugar   Cream Butter, 2 c. sugar, eggs and vanilla. In a separate bowl, combine flour, baking powder and salt. Alternately fold in sour cream and dry ingredients into the butter mix. Mix pecans, cinnamon and 2 tbsp sugar. Grease a bundt pan. Pour in half of the mix. Sprinkle with half the pecan mix, pour in remaining batter and finish with remaining nuts. Bake at 350 for 55 minutes. © 1984 John Albrecht, CEC   Return to top Sweet Potato Pecan Pie Filling Filling 1 cup cooked sweet potato 1/4 cup light brown sugar packed  2 tbsp sugar  1 egg beaten  1 tbsp heavy cream  1 tbsp butter softened  1 tbsp vanilla  1/4 tsp salt  1/4 tsp cinnamon  1/8 tsp ground nutmeg   Syrup 3/4 cup sugar  3/4 cup dark corn syrup  2 eggs  1 1/2 tbsp butter melted  2 tsp vanilla  Pinch of salt  Pinch of cinnamon  3/4 cup pecan pieces or halves   Combine all the filling ingredients, mix with electric mixer until smooth, and set aside  Mix all syrup ingredients except nuts, mix thoroughly on low speed for one - two minutes. When mixed, add in nuts and mix gently.   In a pie shell or pie crust in a cake pan, spoon in the sweet potato mixture and spread evenly. Pour syrup on top. Bake at 325 until set in center. Cool and serve.  © 1984 John Albrecht, CEC