Thursday, October 6, 2016

Save Room For Dessert Oct. Corridor Article

            I have a sweet tooth.  If dessert could be considered a meal, it would be my favorite.  I also love making sweets, some completely from scratch and some with a little help from a box, but all yummy, none the less.  If you come to my house for a gathering odds are the dessert bar will be more full than the *real* food bar. 

            When I was in the restaurant business a few favorites were my chocolate caramel cheesecake brownies, coconut cream pie, and turtle cheesecake.  I would try to make at least one, if not three, pans of brownies a week and ten to twenty pies of various flavor.  Cheesecake is a little more time consuming and didn’t get made quite as often.  I have great respect for the dining establishments along The Corridor that make desserts from scratch to sell to their customers.  My very favorite, hands down is C’Anne’s Bread Pudding from Territory Cellars in Stroud:  sweet and cinnamon with a buttery sauce and a big dollop of homemade whipped cream.  Perfect textures and great with a steamy cup of coffee.  The Prague Bakery has amazingly  soft chewy sugar cookies.  I’ve had really good lemon pie from The Downtown Café in Prague, and I had a great piece of chocolate cake from The Hungry Toad in Chandler.  Small locally owned restaurants will almost always have amazing desserts that are made in the kitchen by people who are passionate about their food!
C'Anne's Bread Pudding from Territory Cellars in Stroud
            I’ve had a few requests for recipes from some great readers so I’m going to keep this short and sweet, pun intended, and share those recipes.  Enjoy the beautiful Oklahoma fall weather and get out along The Corridor and find those small hole-in-the-wall restaurants and save room for dessert!

Chocolate Caramel Cheesecake Brownies

Brownie Mix (I like Duncan Hines)
8 oz Cream Cheese, softened
½ cup caramel ice cream topping
1 cup chocolate chips

Preheat oven 350

Mix brownie mix per package directions, do not over mix eggs.  Pour into greased 9x13 pan and set aside.

Cream together cream cheese and caramel, drop dollops of mixture into pan of brownies and use a knife and swirl around.  Sprinkle chocolate chips on top and bake about 25 minutes or until brownies are done.

*Use peanut butter instead of caramel
*Use heath or toffee candy pieces instead of chocolate chips
*Add pecan pieces for the “turtle” flair
Basic Cheesecake

Heat oven 300 degrees, prepare a pan lined with parchment paper, prepare a hot water bath pan

1-2 cups crumbs gram crackers
¼ cup sugar
1 stick butter, melted
Mix crumbs and sugar then add the butter and press into the bottom of a lined 9” pan.

3 packages (8 oz) cream cheese, softened
¾ to 1 ½ cup sugar
1 teaspoon vanilla
3 tablespoons all purpose flour
3 tablespoons sour cream
Pinch salt
3 eggs
Heat oven 300 degrees, prepare a pan lined with parchment paper, and prepare a hot water bath pan
Cream together cream cheese and sugar until the sugar is mostly dissolved
Add vanilla, flour, sour cream, and salt
Add eggs one at a time and only mix until mostly combined
Mix eggs the rest of the way in by hand, do not over mix the eggs
Pour cheesecake mixture over crust
Place the pan with the cheesecake into a pan with hot water about ½ way up the pan
Bake about 1 hour or until set.  Turn off oven and let set 30 more minutes.  Remove from oven and hotwater bath and let set until cool.  Refrigerate at least 4 hours.
For the turtle cheesecake pictured, drizzle caramel and chocolate ice cream topping on the cold cheesecake and sprinkle with pecans.

Apple Pie

2 pounds (4-6) McIntosh or other sweet apple, peeled, cored, and sliced ¼ thick
1 ½ pounds (3-4) granny smith apples, peeled, cored and sliced ¼ inch thick
¾ cup plus 1 tablespoon sugar
3 tablespoons all purpose flour
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
¼ teaspoon salt
¼ teaspoon grated nutmeg
¼ to 2 teaspoons cinnamon
1 egg white
2 pie crust uncooked

Preheat oven to 500 degrees and place a cookie sheet with edges on the bottom rack
Roll out one pie crust and place in your baking dish, it’s best to use a 9” or deep dish pan.  Roll the other crust and set aside.
Toss the apples with the ¾ cup sugar, flour, lemon juice, zest, salt, and spices and let set about 3-5 minutes.
Pour apples and any accumulated juice into your pie pan. 
Top with 2nd rolled crust and roll edges under and crimp and cut a vent in the top of the pie
Place the pie on the heated cookie sheet and drop the temperature to 425, bake 25 minutes.
Rotate the cookie sheet and reduce the oven temperature to 375 and bake 30-35 minutes or until the juices are bubbling and the crust is deep golden brown.

Cream Pie Filling

1 ¼ cup sugar
¼ cup cornstarch
½ teaspoon salt
2 ¼ cup milk
4 eggs, separated
1 tablespoon butter
In heavy bottom sauce pan mix sugar, cornstarch and milk
Cook over medium to high heat, stirring constantly, until it starts to thicken
Temper egg yolks into the hot filling and continue to cook until it is a thick consistency, like set pudding
Turn heat off and add butter, vanilla, and other flavoring of choice
Pour into cooked pie crust and top with meringue and bake until golden brown or cool and top with whipped cream
For Coconut Cream
Add 1 teaspoon vanilla
1 ½ teaspoon coconut flavoring
1 cup coconut flakes
For Chocolate Cream
Add 2 teaspoons vanilla
1 cup chocolate chips
For Banana Cream
Add 2 teaspoons vanilla
1-2 bananas, diced

No comments:

Post a Comment