Key Lime Pie

Course Dessert
Cuisine American
Servings 10 Mgr's cut, 8 Chef's Cut, 6 Family cut

Ingredients
  

  • 7 ea Egg yolks *use egg whites to make merengue! or freeze for up to 3 months for other recipes.
  • 2 ea Eagle Sweet condensed milk 14.5 oz can
  • 1 cup Nellie & Joe's Key Lime Juice
  • ¾ tsp Cornstarch
  • 2 ea 10" Graham Cracker pie shell cut recipe in half for 9" shell

Instructions
 

  • Pre-heat oven to 250℉
  • Separate yolks. It's best to do this at egg's coldest temp. In mixing bowl, beat yolks on medium-high until they are pale yellow and firm.
  • Turn of the mixer, and add in the condensed milk. Blend eggs & milk on low for minute. Scrape down the sides of the bowl if necessary, then turn the mixer back on low.
  • Dissolve cornstarch into Key Lime juice, and slowly add into the egg/milk mix until fully combined.
  • Pour 1 lb. of mixture into each graham cracker shell. Any remaining mix, pour into a Pyrex dish to have as a snack for being a such a hard-working Cheffie.
  • Bake for 30 minutes. Pies should be solid, just the slightest "shake".
  • Remove from oven, allow to cool on a rack. Place in the fridge to serve same day, or freezer to store. From frozen, allow 30-45 minutes to thaw.
  • Serve with a dollop of whipped cream.

Banana Cream Pie #1

Course Dessert, Snack
Cuisine American

Ingredients
  

Banana Simple Syrup

  • 1 cup Sugar
  • cup Water
  • Salt, pinch
  • 3 each Ripe bananas sliced into 1" pieces

Pie Filling

  • ½ cup Sugar
  • ¼ cup Corn starch
  • Salt, pinch
  • 2 each Eggs
  • 2 cup Milk
  • ¼ cup Banana simple syrup
  • 2 tbsp Butter, chilled and cubed
  • 1 tsp Vanilla extract

Pie Crust

  • 2 cup Nilla wafers, crushed
  • ¼ cup Banana simple syrup
  • 2 tbsp Butter, melted

Pie Topping

  • 16 oz Heavy cream
  • ½ cup Powdered sugar
  • 2 each Bananas, large and sliced

Instructions
 

Banana Simple Syrup

  • Boil water, sugar and salt. Cover and simmer for 10-15 minutes.
  • Add chopped bananas, and simmer another 10 minutes.
  • Strain and set syrup aside to cool.

Pie Filling

  • Combine sugar, cornstarch, and salt.
  • Add eggs, and whisk well.
  • Add milk and banana syrup, and whisk to combine well.
  • Bring to a boil.
  • Remove from heat. Whisk in butter and vanilla.
  • Cover and chill for 2 hours.

Pie Crust

  • Process cookies, then add syryp and butter.
  • Press into a pie tin. Refrigerate for 30 minutes.

Pie Topping

  • For best results, pre-chill bowl & whisk in freezer for 30 minutes.
  • Whip cream until frothy.
  • Add in powdered sugar and vanilla, and continue whipping until stiff peaks form.

Pie Assembly

  • Top pie crust with sliced bananas.
  • Pour pudding over bananas, then top pudding with more bananas.
  • Top pie filling with whipped cream and more sliced bananas.

Hint:

  • Squeeze lemon juice on sliced bananas to prevent them from browning.

 

Banana Cream Pie #2

Course Dessert, Snack
Cuisine American

Ingredients
  

Banana Simple Syrup

  • 1 cup Sugar
  • cup Water
  • Salt, pinch
  • 3 each Ripe bananas sliced into 1" pieces

Pie Filling

  • ½ cup Sugar
  • ¼ cup Corn starch
  • Salt, pinch
  • 2 each Eggs
  • 2 cup Milk
  • ¼ cup Banana simple syrup
  • 2 tbsp Butter, chilled and cubed
  • 1 tsp Vanilla extract

Pie Crust

  • 2 cup Nilla wafers, crushed
  • ¼ cup Banana simple syrup
  • 2 each Bananas, large; and sliced

Pie Topping

  • 16 oz Heavy cream
  • ½ cup Powdered sugar
  • 2 each Bananas, large and sliced

Instructions
 

Banana Simple Syrup

  • Boil water, sugar and salt. Cover and simmer for 10-15 minutes.
  • Add chopped bananas, and simmer another 10 minutes.
  • Strain and set syrup aside to cool.

Pie Filling

  • Combine sugar, cornstarch, and salt.
  • Add eggs, and whisk well.
  • Add milk and banana syrup, and whisk to combine well.
  • Cook over low heat until thick.
  • Remove from heat. Whisk in butter and vanilla.
  • Cover and chill for 2 hours.

Pie Crust

  • Process crumbs and press into a pie tin. Refrigerate for 30 minutes.

Pie Topping

  • For best results, pre-chill bowl & whisk in freezer for 30 minutes.
  • Whip cream until frothy.
  • Add in powdered sugar and vanilla, and continue whipping until stiff peaks form.

Pie Assembly

  • Top pie crust with sliced bananas.
  • Pour pudding over bananas, then top pudding with more bananas.
  • Top pie filling with whipped cream and more sliced bananas.

Hint:

  • Squeeze lemon juice on sliced bananas to prevent them from browning.

Baklava Cupcakes

Course Dessert, Snack
Cuisine American, Mediterranean

Ingredients
  

CUPCAKES

  • 1 ¼ cup Vegetable oil
  • 2 ½ cup Sugar
  • 1 ¼ cup Water
  • ½ cup Orange juice
  • 1 each Orange rind, grated
  • ½ tsp Cloves, ground
  • ½ tsp Cinnamon
  • 1 tbsp Baking powder
  • 4 cup Flour

Honey Simple Syrup

  • 1 cup Sugar
  • 1 cup Water
  • ½ cup Honey

Filling

  • 1 cup Toasted walnuts, ground fine
  • ½ tsp Cinnamon
  • 2 tbsp Sugar
  • 4-5 tbsp Honey syrup

Cream Cheese frosting

    Instructions
     

    Cupcakes

    • Make cupcakes, using cream method. Bake 18-22 minutes.
    • Core when cooled.

    Syrup

    • Combine ingredients, bring to boil for 5 minutes.

    Filling

    • Combine ingredients in processor, process to thick paste.
    • Inject into cupcakes.

    Assemble process

    • Brush cupcakes with syrup, frost & top with filling. Garnish with baklava crumbs & cinnamon-sugar.

    Baba Au Rhum

    Course Dessert
    Cuisine French

    Ingredients
      

    For the cake

    • 1 pkg Dried yeast
    • 4 oz Milk
    • 2 each Eggs
    • 1 ⅔ cup Flour
    • 2 tbsp Sugar
    • 1 tsp Orange zest
    • 1 tsp Lemon zest
    • 1 tsp Salt
    • 4 oz Butter softened
    • cup Golden raisins or dried currants
    • 1 tbsp Dark rum

    For the Rum Syrup

    • 1 ½ cup Water
    • 1 cup Sugar
    • cup Dark rum
    • ½ tsp Vanilla

    To Serve

    • Lightly whipped cream or sabayon
    • Raspberries, strawberries, blueberries, apricot preserves

    Instructions
     

    • Soak dried fruit in rum, set aside.
    • Brush baba molds with melted butter.
    • Heat milk to 115℉, add yeast and sugar. Let sit for 5 minutes.
    • With mixer on low speed, add eggs, then flour, salt, and remaining soft butter.
    • Bring mixer up to medium speed, and beat mix for 5 minutes.
    • Cover bowl and let rise for 1 hour, or when doubled in size.
    • Preheat oven to 375℉
    • Make rum syrup.
    • Drain dried fruit, punch down dough, add fruit, place in molds, and let rise another 50-60 minutes.
    • Bake cakes for 25-30 minutes. Let cool 10 minutes before tapping out of molds.
    • Pour rum very slowly on cakes. Brush cakes with warm apricot preserves, mixed with warm water.
    • Garnish with whipped cream and assorted fresh berries.

     

    Almond Cake

    Course Dessert, Snack
    Cuisine French

    Equipment

    • 1 mixing bowl
    • 1 9" cake pan
    • 1 mixer/beater

    Ingredients
      

    • ¾ cup unsalted butter
    • 1 ½ cup sugar
    • 2 ea eggs
    • 1 ½ cup flour sifted
    • 1 tbsp almond extract
    • sliced almonds
    • powdered sugar

    Instructions
     

    • This is the classic creaming method for cake mixtures
    • Beat butter & sugar until light in color and fluffy.
    • Beat in eggs, one at a time.
    • The creaming method adds the dry and liquid ingredients alternately to the butter mixture.
    • The usual method is a third of the flour, half the milk, a third of the flour, the remaining milk, and finally the remaining flour; it's helpful to scrape the bowl midway through this process.
    • Adding flour and liquids alternately ensures all the liquid (usually milk) will be thoroughly absorbed into the batter. If there's a high amount of butter or other fat in the batter, it's hard to get the liquid totally mixed in; the alternating technique helps reduce the percentage of fat overall (by adding some flour first). It also facilitates the formation of gluten, which binds the batter together.
    • Pour batter into cake pan, and top with almond slices.
    • Bake at 350°f for 45 minutes.
    • Allow to cool, then dust with powdered sugar.
    Keyword almond, almond cake, cake

    Apple Crisp Topping

    Course Breakfast, Dessert, Snack
    Cuisine American

    Equipment

    • 2 Mixing bowls
    • 1 baking pan

    Ingredients
      

    Apple Crisp Topping

    • 2 cup quick cooking oats
    • 2 cup flour
    • 2 cup brown sugar
    • ½ tsp baking powder
    • ½ tsp baking soda
    • 2 tsp ground cinnamon
    • 1 cup butter cubed
    • * optional to add nuts

    Apple Mix

    • 10 cup apples sliced
    • 1 cup brown sugar
    • 1 tbsp flour
    • 1 tsp ground cinnamon
    • *optional to add other fruits or dried fruits

    Instructions
     

    • Pre-heat oven to 375°f
    • Grease pan.
    • Spread ½ of crisp topping on bottom of pan.
    • Spread apple mix on top.
    • Spread other ½ or topping on apple mix.
    • Bake uncovered for 35-45 minutes.

    Apple Fritters 2

    Course Breakfast, Dessert, Snack

    Ingredients
      

    Fritters

    • tbsp butter
    • 2 ea Apples peeled, cored, and diced
    • 1 tbsp sugar
    • 1 1/4 cup flour
    • 1 1/2 tsp baking powder
    • 1/2 tsp kosher salt
    • 1/2 tsp cinnamon
    • 1/4 tsp ginger
    • 1/8 tsp nutmeg
    • 1 ea egg
    • 1/4 cup white sugar
    • 1 tbsp butter melted
    • 1/2 cup sparkling cider or regular cider
    • 2 cup vegetable oil

    Glaze

    • 3/4 cup powdered sugar sifted
    • 1-2 tbsp cider

    Instructions
     

    • Brown 1 tbsp butter, and saute apples until just cooked.
    • Add sugar and cook another 2 minutes. Drain in strainer until cooled.
    • Whisk together all dry ingredients.
    • Whisk egg, 1/4 cup sugar, and melted butter.
    • Add cooled apple pieces and cider.
    • Add the flour mix and stir until just combined.
    • Heat oil to 350℉ and spoon drop 2 tbsp batter per fritter.
    • Brown on both sides, then set aside for glazing.

    Apple Fritters 1

    Course Breakfast, Dessert, Snack

    Ingredients
      

    Fritters

    • 1 cup flour
    • 2 tsp baking powder
    • 1/2 tsp cinnamon
    • 1/2 tsp salt
    • 2 tsp lemon juice
    • 2-3 cup Granny Smith apples medium diced
    • 2 tbsp sugar
    • 2 ea eggs rt
    • 1 tsp vanilla extract
    • 1/4 cup milk
    • oil for frying

    Glaze

    • 1 1/4 cup powdered sugar
    • 1/4 tsp vanilla extract
    • 1 tsp lemon zest
    • 3-5 tbsp water or milk

    Instructions
     

    • Sift flour, powdered sugar, cinnamon and salt.
    • In a separate bowl combine apples and lemon juice.
    • In a stand mixer, mix the sugar, vanilla and eggs until sugar has dissolved.
    • Add flour mixture until just combined.
    • Pour in milk mix and stir until incorporated.
    • Fold in apples.
    • Heat oil to 375℉.
    • Add 1/4 cup batter and fry until golden brown, then flip over.
    • Drain on paper towel.
    • Cool on rack, then glaze.