Browse Category by Desserts
Desserts, Elaine Walker, Ice Cream

Candy Cane Ice Cream

2 1/2 cups heavy cream
1 1/2 cups whole milk
6 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
1 to 2 teaspoons peppermint extract
1/2 cup crushed candy canes or hard peppermint candy

Warm the cream, milk, sugar, and salt in a medium saucepan. Make sure the sugar and salt completely dissolve. Bring to a gentle boil over medium heat. Remove from the heat.

In a medium bowl, whisk together the egg yolks. Slowly pour some of the the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.

Remove from heat and stir until cool. Chill mixture in the refrigerator for 3 to 24 hours.

Add 1 t. peppermint extract, mix well, then taste. Add more as needed until you reach the desired level of peppermintiness. (Different peppermint extracts vary in strength. I used 2 teaspoons of McCormick peppermint extract, which was just the right amount for our taste.)

Freeze in your ice cream maker according to the manufacturer’s instructions. (For the Cuisinart, put the blade in so that the circle is at the top. Turn the machine on first and then pour in the ice cream.)

Fold in the crushed peppermint candy. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours.

Desserts, Elaine Walker, Ice Cream

Java Chip Ice Cream

2 cups heavy cream
2 cups 2% milk
3/4 cup granulated sugar
1 to 2 tablespoons instant coffee granules (I used Starbucks Colombian Instant Coffee, VIA, 4 packets = 2 T., and it gives a strong coffee flavor.)
1 tablespoons vodka (I used Pinnacle brand, Whipped flavor)
6 egg yolks
10 Lindt Cappuccino truffles, chilled in the refrigerator and cut into small pieces

Combine the cream, milk, sugar, and coffee in a large, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks with the vodka in a medium bowl.

Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. (Do not allow the mixture to boil, and don’t overcook or the eggs will curdle.) Remove from the heat, pour into a bowl and let cool. Then cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 3 to 24 hours.

Remove from the refrigerator and pour into the bowl of an ice cream machine. (For the Cuisinart, put the blade in so that the circle is at the top. Turn the machine on first and then pour in the ice cream.) Freeze according to the manufacturer’s instructions.

When done, fold in the truffle pieces.

Desserts, Elaine Walker, Ice Cream

Coconut Ice Cream

1 cup whole milk
1 (15 ounce) can cream of coconut*
1-1/2 cups heavy cream
1-1/2 cups sweetened flaked coconut

* Use Coco Lopez brand, in the alcohol mixers aisle of the grocery store. Do not use Coco Real. When at the store, turn the can of Coco Lopez upside down. If it feels or sounds like something thumped inside the can, go to another store. Cream of coconut congeals into a gel when it isn’t fresh. It’s still edible but not as good. It’s best when it’s a thick liquid.

Pour the milk and cream of coconut in a blender and mix thoroughly. Blend in the heavy cream and flaked coconut.

Pour into the container of an ice cream maker, and freeze according to the manufacturer’s instructions. (For the Cuisinart, put the blade in so that the circle is at the top. Turn the machine on first and then pour in the ice cream.)

Desserts, Elaine Walker, Ice Cream

Pumpkin Ice Cream with Praline Sauce

Ice Cream
1 cup unsweetened pumpkin puree
1 teaspoon vanilla extract
2 cups heavy cream
3/4 cup firmly packed brown sugar
5 egg yolks
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
pinch of nutmeg

Praline Sauce
1/2 cup firmly packed brown sugar
1/4 cup heavy cream
1/4 cup butter or margarine
1/4 cup finely chopped pecans, toasted
1/4 teaspoon vanilla extract

Step 1: Toast Pecans
Preheat oven to 350°F.
Lightly spritz baking sheet with cooking spray.
Add pecans and toast them just until they become aromatic, about 5 minutes.
You have to watch them carefully as they are easily scorched.

Step 2: Make Praline Sauce
Combine brown sugar, cream and butter in a small saucepan over medium heat. Bring to a boil; cook, stirring constantly, 1 minute. Remove from heat; stir in pecans and vanilla. Pour into a small bowl and let cool while making the ice cream.

Step 3: Make Ice Cream
In a heavy 2-quart saucepan over medium heat, combine 1-1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon, about 5 minutes. Do not allow the custard to boil. Remove from heat, pour into a large bowl and stir occasionally (to prevent a skin from forming on the custard) until completely cool.

Whisk together the pumpkin puree and vanilla. Mix into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. (For the Cuisinart, put the blade in so that the circle is at the top. Turn the machine on first and then pour in the ice cream.)

Serve with praline sauce.

Makes about 1 quart.

Cake, Desserts, Elaine Walker

Eggnog Gingersnap Trifle

1 (5.1 ounce) box of Jello Instant Vanilla Pudding & Pie Filling
3 cups eggnog
16 ounces Cool Whip
1 (16 ounce) frozen Sara Lee Family Size All Butter Pound Cake
16 gingersnap cookies, finely crushed
1/4 cup pecans, finely chopped

Night Before
Thaw Cool Whip and pound cake in the refrigerator.

Next Morning
Whisk pudding mix and eggnog for 2 minutes or until well blended. Chill pudding for 30 minutes to thicken.

Crumble the pound cake.
Crush the cookies, reserving 2 tablespoons.
Chop the pecans.

Assemble the trifle in in this order: one-half each of the cake crumbs, cookie crumbs, pudding mixture, and Cool Whip. Repeat layers.

Top with pecans and the remaining 2 tablespoons of cookie crumbs.
Chill one hour.

Cheesecake, Dad, Desserts, Elaine Walker, Mom

Layered Pumpkin Cheesecake

Crust
1-3/4 c. graham cracker crumbs
1/4 c. sugar
1/2 c. butter, melted

Cream Cheese layer
1 8-oz. package of cream cheese
2 eggs, beaten
3/4 c. sugar

Pumpkin Pudding layer
2 packages (4-serving size each) French Vanilla Instant Pudding
3/4 c. milk
2 c. canned pumpkin
1/8 t. cinnamon
1 cup whipped cream (or Cool Whip)

Preheat oven to 350*F.

Combine graham cracker crumbs, 1/4 .c sugar and butter. Beat well. Press into bottom of 9″ springform pan.

In large bowl, combine cream cheese, eggs and 3/4 c. sugar and beat with electric mixer at medium speed for 2 minutes or until light & fluffy. Pour into graham cracker crust.

Bake for 25 minutes or until outer edges are firm but center is still slightly jiggly and shining. Put on wire rack and let cool completely.

Beat pudding mixes and milk in large bowl and beat with electric mixer at medium speed for 2 minutes. Stir in pumpkin and cinnamon until well blended. Fold in whipped cream.

Spoon pumpkin mixture over cheesecake layer.

Cover and refrigerate overnight.

Cake, Desserts

Peanut Butter Fudge Cake

For the cake
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 cup unsalted butter
1/4 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
16 ounces (about 1 & 1/2 cups) creamy peanut butter

For the icing
1/2 cup unsalted butter
1/3 cup buttermilk
1/4 cup unsweetened cocoa powder
16 ounces confectioners’ sugar, sifted
1 teaspoon vanilla extract

Make the cake

  1. Preheat oven to 350°. Grease and flour a 9” x 13” baking pan.
  2. Whisk together flour, sugar, and baking soda in a large bowl. Set aside.
  3. Place butter in a medium saucepan. Melt over medium heat.
  4. Stir in cocoa powder. Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils.
  5. Remove the mixture from the heat and add to flour mixture. Stir until smooth. Stir in vanilla.
  6. Transfer batter to prepared pan and spread evenly.
  7. Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean.
  8. Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely.

Make the icing

  1. Place the sifted confectioners’ sugar in a large bowl. Set aside.
  2. Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil.
  3. Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla.
  4. Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.
Dad, Desserts, Dorothy Lamalie, Mom, Pie

Butterscotch Meringue Pie with Pecan Crust

Crust
1/2 cup chopped pecans
1-1/4 cups flour
2 tablespoons sugar
1/2 cup cold butter, cut into 1/2-inch pieces
2 tablespoons ice-cold water
1 teaspoon vanilla extract
wax paper
parchment paper

Filling
2 cups firmly packed light brown sugar
2/3 cup flour
1/2 teaspoon salt
2-1/2 cups milk
6 egg yolks, lightly beaten
1/2 cup cold butter, cut into 1/2-inch pieces
2 teaspoons vanilla extract

Meringue
6 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

  • Prepare Crust
    1. Pulse pecans in a food processor 10 to 12 times or until finely chopped. Transfer pecans to a small bowel.
    2. Pulse 1-1/4 cups of flour and 2 tablespoon of sugar in the processor 2 or 3 times to combine.
    3. Add butter and pulse 10 or 12 times until mixture resembles coarse meal.
    4. Add pecans and pulse 2 or 3 times to combine.
    5. With processor running, pour 2 tablespoons of ice-cold water and 1 teaspoon of vanilla through the food chute and process just until the dough comes together.
    6. Transfer dough to a lightly floured surface and shape into a disk.
    7. Wrap disk in plastic wrap and chill for 30 minutes.
    8. Preheat oven to 350F.
    9. Place dough disk between two sheets of lightly floured wax paper and roll to a 12-inch circle.
    10. Fit pie crust into a 9-inch deep-dish pie plate. Fold edges under and crimp.
    11. Prick bottom and sides of dough with a fork.
    12. Line dough with parchment paper and fill with pie weights or dried beans.
    13. Bake at 350F for 20 minutes.
    14. Remove weights and parchment paper, and bake 10 to 12 minutes more or until browned.
    15. Cool completely on a wire rack (about an hour).
  • Prepare Filling:
    1. Whisk together brown sugar, flour, and salt in a medium saucepan.
    2. Gradually whisk in milk.
    3. Cook over medium heat, whisking constantly, for 8 to 9 minutes or until the mixture is smooth and begins to thicken.
    4. Gradually whisk about one-fourth of the hot sugar mixture into the egg yolks, then add the egg yolk-sugar mixture into the hot sugar mixture.
    5. Cook, whisking constantly, 2 or 3 more minutes or until the mixture is thick and smooth and just begins to bubble.
    6. Remove from heat and whisk in the butter and 2 teaspoons of vanilla.
    7. Pour filling into prepared piecrust.
  • Prepare Meringue:
    1. Beat egg whites, vanilla, and cream of tartar at high speed with an electric mixer until foamy.
    2. Gradually add 6 tablespoons of sugar, one tablespoon at a time, beating until stiff peaks form and sugar dissolves.
    3. Spread meringue over hot filling, sealing edges.
  • Bake Pie:
    1. Bake at 350F for 10 to 12 minutes or until golden brown.
    2. Remove from oven to a wire rack and cool completely (about 2 hours).
    3. Chill 4 to 6 hours before serving.
Cake, Dad, Dorothy Lamalie, Mom

Mocha Pecan Sheet Cake

1 cup unsalted butter
1 cup strong-brewed coffee
3/4 cup unsweetened cocoa powder
1/2 cup vegetable oil
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs
2 teaspoons vanilla

6 tablespoons milk
1 pound (one 16 oz box) powdered sugar
1 cup pecans, chopped and toasted

Preheat oven to 400F. Lightly grease 15-1/2 by 10-1/2 by 1 inch jelly roll pan.

In a saucepan, add 1/2 cup butter, coffee, 1/2 cup cocoa and vegetable oil. Cook over medium heat, stirring until smooth. Remove from heat.

In a large bowl, mix together flour, sugar, baking soda, and salt. Stir in warm cocoa mixture.

In a medium bowl, whisk the buttermilk, eggs, and 1 teaspoon vanilla. Add to flour mixture and blend well. Spread into prepared cake pan.

Bake for about 20 minutes or until toothpick comes out clean.

Reduce oven temperature to 350F.

To toast the pecans, lightly spritz baking sheet with cooking spray.
When the oven temperature is down to 350, put the pecans on the baking sheet and toast them just until they become aromatic, about 5 minutes. You have to watch them carefully as they are easily scorched. When done, remove from oven and let cool.

Meanwhile, in a saucepan, stir milk and remaining 1/2 cup butter and 1/4 cup cocoa. Cook over medium heat, stirring until smooth. Remove from heat. Add powdered sugar and remaining 1 teaspoon of vanilla. Whisk until smooth.

Spread frosting over warm cake. Sprinkle with pecans.

Cake, Dad, Desserts, Elaine Walker, Mom

Coconut Cake

Cake
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 8.5-ounce can of sweetened cream of coconut, whisked to blend*
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Pinch of salt

Cream Cheese Frosting
2 (8-ounce) packages Philadelphia-brand cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 cups powdered sugar
1/2 cup canned sweetened cream of coconut, whisked to blend*
1 teaspoon vanilla extract

* like Coco López. It’s non-alcoholic but usually found in the liquor section of the grocery store.

Cake Directions
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. (If you don’t have 9″ pans, you can use 8″. Only fill them two-thirds full. Use the extra batter for cupcakes.)

Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.

Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes for 9″ pans (or about 35 minutes for 8″ pans and about 25 minutes for cupcakes). Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

Frosting Directions
Make certain cream cheese and butter are room temperature before beginning. Beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended.

Assemble Cake
Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. Chill for an hour before serving.