Desserts

Macadamia Banana Cream Pie

Crust Ingredients:

1 cup chopped unsalted macadamia or cashew nuts
1 egg white
1/2 cup flaked unsweetened coconut
2 tablespoons light brown sugar

Custard Filling Ingredients:

3 egg yolks
5 teaspoons cornstarch
2 bananas
3/4 cup granulated sugar
1/2 cups milk
1/4 teaspoon salt
1 teaspoon vanilla extrract
1/2 cup finely chopped macadamia or cashew nuts
1/2 cup heavy or whipping cream
1 tablespoon unsalted butter at room temperature

  1. Prepare Crust: Combine the nuts, coconut, brown sugar in a medium-sized bowl. Beat white until stiff and gently fold it into the nut mixture. Press the mixture evenly into an 8-inch pie plate, making sure the sides are thickish (the crust will shrink while baking). Bake until the crust is lightly browned - about 7 minutes. Remove f rom the oven and let it cool on a rack (the crust will tighten as it cools).

  2. Prepare the Custard: Beat the egg yolks in a heavy, medium-size sacepan. Add the cornstarch and sugar and mix well. Then, stir in the milk, salt, and butter. Cook the egg mixture over medium hear, stirring constantly, until it is bubbling and thick - about 5 to 7 minutes. Remmove the pan from the heat and stir in the vanilla. Transfer the mixture to a glass bowl, cover it with plastic wrap and refrigerate for 2 to 4 hours. Whip the cream with an electric mixer until it forms stiff peaks. Fold the ehipped cream into the chilled custard. Peel and slice one of the bananas and arrange it evenly on the bottom of the reserved crust. Spoon on the filling into the crust, cover with plastic wrap and chill for another 2 hours. When you a ready to serve the pie, sprinkle the chopped nuts evenly over the top of the pie - with a few slices placed decoratively int he center. Serve immediately.

    *Recipe form the New Basics Cookbook by Julee Rosso and Sheila Lukins

Macadamia Banana Cream Pie

Chocolate Mousse Cake with Cinnamon Cream

Ingredients for Cake:

1/3 cup of water
1/3 cup of sugar
6 large egs
1/3 cup strong brewed coffee
2 tablespoons dark rum if desired
1/2 teaspoon cinnamon
1 stick (1/2 cup) unsalted butter, cut into pieces
12 ounces semi-sweet or bittersweet chocolate (not unsweetened), chopped coarse

Ingredients for Cream:

1 cup well-chilled heavy cream
2 tablespoons sugar
1 teaspoon cinnamon

  1. Directions for Cream: In a bowl with an electric mixer, or a whisk, beat cream with sugar and cinnamon until it just holds stiff peaks. Just before serving, spread cream over cake or into plates alongside individual pieces.

  2. Directions for Cake: Preheat oven to 325 degrees F. Butter an 8-inch round cake pan (about 2 inches deep) and line bottome with a round of parchment paper or foil.

  3. In a medium saucepan, bring water and sugar to a simmer over moderate hear, stirring occasionally. All butter and simmer, stirring occasionally, until melted. Remove pan from heat and add add chocolate swirling pan to submerge chocolate in hot syrup. Let chocolate stand in syrup 3 minutes and whisk until smooth.


    In a large bowl, whisk together eggs, coffee, rum and cinnamon. Add chocolate mixture, whisking until well combined into cake pan.


    Put cake pan in a large baking pan and add enough water to larger pan to reach halfway up side of cake pan. Bake cake in middle of oven for 45 minutes or until slightly firm to the touch. Cool cake completely in cake pan on a rack.


    Cake may be kept in pan, wrapped in plastic wrap and chilled one week of frozen for one month. Thaw cake completely before prpceeding.


    Run a thin knife around edge of pan to loosen cake and put on a hot stove burner for 3 to 4 seconds. Invert cake into a plate and remove parchment or foil. Bring cake to room temperature.


    *Chocolate Mousse Cake with Cinnamon Cake taken from Gourmet Magazine, February 1997 issue.

Chocolate Mousse cake with Cinnamon Cream

Creamy Raspberry Cheese Cake

Ingredients:

2 lbs. of softened cream cheese
1 tablespoon flour
1/2 teaspoon vanilla
1 1/2 teaspoons finely grated orange rind
Finely ground almonds
1 teaspoon vanilla
1 3/4 cups of sugar
4 eggs
2 tablespoons of Grand Marnier
1 cup of raspberries
3 1/2 tablespoons sugar
1 cup of sour cream
whipped cream

  1. Preparation: Beat 2 lbs. of softened cream cheese until light, scraping bowl ofter. Add 1 3/4 cups of sugar slowly. With mixer still running, ad 1 tablespoon flour then 4 eggs, one at a time followed by 1/2 teaspoon vanilla and 2 tablespoons of Grand Marnier.

  2. Remove from mixer and add 1 1/2 finely grated orange rind and gently fold in 1 cup of raspberries. Coat inside of lightly buttered 10-inch spring-form cheese cake pan with finely ground almonds.

  3. Pour batter into pan. Set pan on sheet of tin foil. Pull foil up around and above sides of pan and fold into coollar. Set in pan with a 1/2 inch of boiling water, bake at 325 degrees for 1 1/4 to 1 1/2 hours - until set. (Cover with foil if it starts to brown).

  4. Remove foil collar, let rest for 10 minutes. Make topping by mixing 3 1/2 tablespoons sugar and 1 teaspoon vaninlla into 1 cup sour cream. Pour topping over cheese cake and return to 325 degree oven for 10 minutes. Cool. Chill at least 3 hours, preferable overnight. Cut with dry hot knife, wipe blade after each cut and run hot water over blade periodically to keep it hot. Serves 10 - 12.


  5. *Recipe taken from Cuisine of the Pacific Northwest: The ARK Restaurant Cookbook by Jimella Lucas and Nanci Main

Pizza Dough

Apple Crisp

For Topping:

2 1/3 cups of all-purpose flour
3/4 cups packed dark brown sugar
1/2 teaspoon vanilla
1 1/2 teaspoons finely grated orange rind
1/4 cup granulated sugar
3/8 teaspoon ground cinnamon
3/8 teaspoon salt
1 1/3 cups (5 counces) pecans, toasted and chopped
2 sticks (1/2 lb.) unsalted butter, cut into tablespoons, softened

For Filling:

1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
Finely grated zest of one navel orange
5 lbs. Macoun, Fuji or Jonagold apples

Put the rack in the middle of oven and preheat to 375 degrees F. Lightly butter a shallow 3 1/2 to 4 quart bakind dish.

  1. Prepare the Topping: Combineflour, sugars, cinnamon and salt in a food processor and blend until well combined. Add butter and pulse until mixture forms large clumps. Transfer to a bowl and work in pecans with your fingertips.

  2. Prepare the Filling: Whisk together sugar and cinnamon in a large bowl. Peel, quarter and core apples then cut into 1/2 inch thick slices. Add applies, lemon juice, and orange zest to sugar mixture and toss until will combined.

  3. Assemble and bake the crisp : Spread apples in buttered baking dish. Crumble topping evenly over them. Bake until topping is golden brown - about 1 hour. Cool in warm oven.


  4. *Recipe from The Gourmet Cookbook, Edited by Ruth Reichl

Apple Crisp