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Gourmet Foods 101
Did you know?
"The average American consumes more than 2 gallons of wine per year"

Desserts Recipes

Dutch Apple Pie with Oatmeal Streusel

Makes 1 pie

1 x 9 inch pie shell
5 cups apples - peeled, cored and sliced
2 tablespoons all-purpose flour
2/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons butter
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1 teaspoon lemon zest
1/2 cup butter

Method:

  1. Preheat oven to 425 degrees F.
  2. Place apples in a large bowl.
  3. In another bowl, combine 2 tablespoons flour, white sugar, 1/2 teaspoon each of cinnamon, nutmeg and allspice.
  4. Mix well, and then add to apples evenly.
  5. Place apple mixture in pie shell and dot with 2 tablespoons of butter or margarine.
  6. Put aluminum foil lightly on top of filling, but do not seal.
  7. Bake for 10 minutes.

Streusel Topping:

  1. In a medium bowl, combine 3/4 cup flour.
  2. 1/2 teaspoon cinnamon.
  3. brown sugar, oats and lemon zest.
  4. Mix thoroughly, and then cut in 1/2 cup butter or margarine until mixture is crumbly.
Submitted by: Nelson V., Anchorage
"All the kids love this one, especially my oldest."

Fig Pecan Pie

Makes 6 servings
½ cup chopped fig preserves
1 cup chopped pecans
½ cup sugar
1 tbsp cornstarch
1 tbsp pure vanilla extract
3 eggs, beaten
pinch of cinnamon
pinch of nutmeg
1 cup Karo syrup
¼ cup Louisiana cane syrup
1 x 9-inch uncooked pie shell

Method:

  1. Preheat oven to 325°F.
  2. In a large mixing bowl, combine sugar and cornstarch.
  3. Whisk in syrups, vanilla and eggs.
  4. Blend nuts and figs with mix.
  5. Add a pinch of cinnamon and nutmeg and add to pie shell.
  6. Bake 45 minutes on center rack of oven.
Submitted by: Walter D., ON, Canada
"My Nan makes this and it rocks!"

Chocolate & Baileys Soufflé

Serves 6
1/2 cup whipping cream
1/4 cup demerara sugar
6 ounces white chocolate, coarsely chopped
3 large egg whites, room temperature
4 large egg yolks, room temperature
2 teaspoons grated orange peel
2 teaspoons Baileys
1 teaspoon of cream of tartar
2 tablespoons white sugar
2 ounces white chocolate coarsely chopped
Powdered sugar
Method:
  1. Preheat oven to 350°F.
  2. Butter 6-cup soufflé dishes.
  3. Sprinkle the dishes with sugar to stick to the butter.
  4. Heat cream and 1/4 cup sugar in a saucepan over medium heat, stir until sugar dissolves.
  5. Add the 6 ounces of chocolate and stir until chocolate dissolves.
  6. Whisk in yolks and orange peel. Cook until mixture thickens slightly, stirring constantly, about 5 minutes; do not boil.
  7. Whisk in Baileys.
  8. Transfer mixture to large bowl.
  9. Beat egg whites and cream of tartar using a hand mixer, in another bowl until soft peaks form.
  10. Add 2 tablespoons of sugar and beat until stiff peaks form.
  11. Mix 2 ounces chopped chocolate into egg yolk mixture.
  12. Fold in egg whites in 2 batches.
  13. Transfer mixture to prepared soufflé dish. Bake until soufflé has risen and the top is light brown. Should take about 35 minutes.
  14. Dust with powdered sugar and serve.
Submitted by: Paul F., New Orleans
"This is a really fancy dish to serve at dinner parties. A word of advice, try it out first it's kind of tricky, but worth every sumptuous bite."

Raspberry Compote Sauce

Makes 3 cups of sauce
1 cup demerara sugar
2 tablespoons cornstarch
1 pint fresh raspberries, sliced
3/4 cup of Florida orange juice
1 medium banana, diced
1 medium Seville orange, sliced with no pith
1/4 cup rum
Method:
  1. Blend sugar and cornstarch and mix well.
  2. Add 1 cup of raspberries and blend with sugar mixture
  3. Add orange juice and mix well.
  4. Cook over medium heat and stir constantly, until the compote has thickened and is clear.
  5. Add remaining berries and the rest of the ingredients and mix lightly, but thoroughly.
  6. Chill in the fridge.
Submitted by: Angela R., North Carolina
"Nummie, nummie, numnums!"

Brownie Caramel Pecan Bars

Makes 16 bars
1/2 cup sugar
2 tbsp butter, plus
1/4 cup of butter
2 tbsp water
2 cups milk chocolate chips
25 caramels
2 tbsp milk
2 eggs, room temperature
1 tsp vanilla extract
2/3 cup all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 cup pecan pieces
Method:
  1. Pre-heat oven to 350 F.
  2. Use a 9-inch square baking pan, grease and flour tinfoil.
  3. Combine sugar, butter and water in saucepan, cook over low heat (stirring constantly), and bring to boil.
  4. Remove from heat.
  5. Right away! Add 1 cup chocolate chips and stir until melted.
  6. Beat in eggs and vanilla and blend well.
  7. Mix together flour, baking soda and salt in a separate bowl.
  8. Stir into chocolate mixture.
  9. Put mix into baking pan and bake for about 15-20 minutes.
  10. Now make the topping. Unwrap caramels, add ¼ cup of butter and 2 tbsp of milk and microwave on high for a minute and stir. Microwave for ½ minutes, but stir every 30 seconds.
  11. Spread the topping on the brownies immediately. Sprinkle the rest of the chips and the pecans on the top.
  12. Cool and remove from pan.
Submitted by: Haulwyn N., Tylorstown
"Great with a good shot of espresso."