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‘Sweets -N- Treats’ Category

  1. Montgomery Pie Recipe

    October 27, 2011 by Jarrett


    Promised a couple of Pennsylvania Dutch pie recipes to a good friend in New York…

     

    MONTGOMERY PIE

    Serves: 6-8 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 1 Hour

     

    INGREDIENTS:

    • 1 recipe pastry for a 9 inch single crust pie
    • 1/2 cup molasses
    • 1/2 cup white sugar
    • 1 egg
    • 1 cup water
    • 2 tablespoons all-purpose flour
    • 3 tablespoons fresh lemon juice
    • 1 tablespoon lemon zest
    • 2/3 cup white sugar
    • 1/4 cup butter
    • 1 egg
    • 1 1/4 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 cup sour milk (SEE NOTES BELOW)

    PROCEDURE:

    • Preheat oven to 375 degrees F.
    • Combine the molasses, 1/2 cup of the white sugar,1 egg, water, 2 tablespoons of the flour and lemon juice and rind.
    • Mix thoroughly and pour into the unbaked pie shell.
    • Cream the butter or margarine with the remaining white sugar until light and fluffy.
    • Add the remaining egg and beat thoroughly.
    • Sift the remaining flour and baking soda together then add to the creamed mixture alternately with the sour milk.
    • Spread over the top of the mixture in the pie shell.
    • Bake at 375 degrees F for 35 to 40 minutes.

    To Make Milk Sour:

    • Combine 1/2 cup minus 1-1/2 teaspoons with 1-1/2 teaspoons lemon juice or white vinegar.

    Enjoy,
    Chef Phil

      This is a great “holiday pie” for the upcoming season.


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  2. Shoo-Fly Pie Recipe

    October 27, 2011 by Jarrett


    The “ultimate” Pennsylvania Dutch pie recipe… at least for me!

     

    SHOO-FLY PIE

    Serves: 6-8 | Difficulty Level: 1 (of 5) | Prep Time: 30 Minutes | Ready In: 1 Hour

     

    INGREDIENTS:

    • 1/2 cup molasses
    • 1 teaspoon baking soda
    • 1 cup boiling water
    • 1 pinch salt
    • 1 1/2 cups all-purpose flour
    • 1 cup brown sugar
    • 3/4 cup butter
    • 1/2 teaspoon ground cinnamon
    • 1 (9 inch) unbaked pie crust

    PROCEDURE:

    • Preheat oven to 375 degrees F
    • In a medium bowl, dissolve the soda in the molasses and stir until it foams.
    • Stir in the boiling water and pinch of salt.
    • In a separate bowl, mix the flour, cinnamon, brown sugar and butter into crumbs.
    • Pour 1/3 of the molasses mixture into the unbaked crust.
    • Sprinkle 1/3 of the crumbs over the molasses mixture and continue alternating layers, finishing with the crumbs on top.
    • Bake in preheated oven for 30 minutes, or until the crumbs and crust are golden.

    Enjoy,
    Chef Phil

      Where I lived in Pennsylvania there was a Dairy Queen 1 block down, soft serve chocolate ice cream always went well on top of this pie. As a matter of fact, up there if you order chocolate ice cream for dessert it would, more than likely come with two sticks of pretzel in it.


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  3. Cranberry Apple Raisin Crisp

    October 25, 2011 by Jarrett


    This easy dessert has a wonderful contrast of textures and flavors — the crunch of the oats, chew of the raisins, and tang of the cranberries will delight your taste buds.

     

    CRANBERRY-APPLE RAISIN CRISP

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 5 Minutes | Ready In: 1 Hour

     

    INGREDIENTS:

    • 1/2 cup old-fashioned oats
    • 1/2 cup plus 2 tablespoons flour
    • 1/2 cup dark brown sugar
    • 5 1/2 tablespoons cold butter, cut into 1/4-inch pieces
    • 1 package 12-ounce cranberries (about 3 cups)
    • 2 Golden Delicious apples, peeled, cored, and cut into 1/2-inch pieces
    • 1/2 cup raisins
    • 3/4 cup granulated sugar
    • Grated zest of 1 orange
    • 1/2 cup orange juice (from about 1 orange)
    • 1/4 teaspoon ground cloves

    PROCEDURE:

    • Heat the oven to 375°F.
    • In a medium bowl, combine the oats, the 1/2 cup flour, and the brown sugar.
    • Add the butter and rub it into the flour mixture until small crumbs form.
    • In a large bowl, combine the cranberries, apples, raisins, granulated sugar, the 2 tablespoons flour, orange zest and juice, and the cloves. Transfer the fruit to an 8-inch square glass baking dish or a 2-quart soufflé dish.
    • Top the fruit with the crumb mixture.
    • Bake until the fruit is tender and the crumb topping has browned, about 45 minutes.
    • Let cool at least 15 minutes before serving.

    Enjoy,
    Chef Phil

      A little vanilla ice cream would not hurt this one bit!


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  4. S’Mores Tart

    October 21, 2011 by Jarrett


    Can you beat a gooey, hot s’more while relaxing around a campfire OR A FIREPLACE ?

     

    S’MORES TART

    Serves: 6-8 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 1 hour

     

    INGREDIENTS:

    • 3/4 cup (1 1/2 sticks) unsalted butter, softened
    • 3/4 cup granulated sugar
    • 1/2 cup brown sugar
    • 1/4 cup honey
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon pure vanilla extract
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 egg
    • 1 1/2 cups all purpose flour
    • 1 cup whole wheat flour
    • 1 1/2 cups mini-marshmallows

    Ganache:

    • 4 Hershey’s milk chocolate bars, chopped (about 6 oz)
    • 1 tbsp. butter

    PROCEDURE:

    • Cream together the butter, sugar, brown sugar, honey, baking powder, cinnamon, vanilla, baking soda, and salt.
    • Add the egg and beat into the creamed mixture.
    • Stir in the flours.
    • Press about 2/3 of the dough into the tart pan (reserve the rest for a cookie treat later!).
    • Bake at 375 degrees until golden. 15-18 minutes.
    • Cool in tart pan.
    • Toss the butter and chocolate into a microwave-safe bowl.
    • Heat, stirring at 30 second intervals until melted.
    • Spread over cooled cookie tart.
    • Once you are ready to dig in top with miniature marshmallows and broil for 2-3 minutes until golden and toasty.
    • Watch carefully as the marshmallows can burn quickly!

    Enjoy,
    Chef Phil

      This one is for all my good friends up in Western New York as they get ready to settle in for the winter, stay warm y’all !


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  5. Cappuccino Cheesecake Recipe

    October 19, 2011 by Jarrett


    Skip your after-dinner coffee and indulge in a piece of this coffee-and-cinnamon-spiked cheesecake instead.

     

    CAPPUCCINO CHEESECAKE

    Serves: 10-12 | Difficulty Level: 2 (of 5) | Prep Time: 10 Minutes | Ready In: 7 Hours

     

    INGREDIENTS:

    Crust:

    • 2 cups chocolate cookie crumbs (I use Oreos)
    • 6 tablespoons unsalted butter, melted

    Filling:

    • 3 (8-oz.) pkg. cream cheese, softened
    • 8 oz. mascarpone cheese*
    • 1 1/4 cups sugar
    • 2 tablespoons all-purpose flour
    • 4 eggs, room temperature
    • 2 teaspoons vanilla extract
    • 1 tablespoon instant coffee granules
    • 3 tablespoons heavy whipping cream, divided
    • 2 teaspoons ground cinnamon plus extra for sprinkling over top

    PROCEDURE:

    • Heat oven to 325°F.
    • Wrap bottom and sides of 9-inch spring-form pan with wide heavy-duty foil.
    • In medium bowl, stir together cookie crumbs and melted butter until crumbs are evenly moistened.
    • Press evenly into bottom and 1 inch up sides of pan.
    • Bake 8 minutes or until set; cool on wire rack.
    • In large bowl, beat cream cheese, mascarpone cheese and sugar at low speed 2 minutes or until smooth. Beat in flour.
    • Beat in 2 of the eggs just until combined; repeat with remaining 2 eggs.
    • Beat in vanilla just until blended.
    • Reserve 2 cups batter in another medium bowl.
    • In small bowl, dissolve coffee in 2 tablespoons of the cream; stir into reserved batter.
    • Stir remaining 1 tablespoon cream and 2 teaspoons cinnamon into batter in large bowl until completely blended; pour into crust.
    • Place pan in large shallow roasting or broiler pan.
    • Fill with enough hot tap water to come halfway up sides of spring-form pan.
    • Bake 40 minutes.
    • Carefully slide out oven rack several inches.
    • Pour reserved coffee batter evenly over cheesecake.
    • Bake 20 minutes or until edges are slightly puffed and top is dry to the touch.
    • Center should move slightly when pan is tapped but should not ripple as if liquid.
    • Remove cake from water bath; remove foil.
    • Place on wire rack; cool to room temperature, about 2 hours.
    • Sprinkle lightly with ground cinnamon
    • Refrigerate at least 6 hours before serving.
    • Store in refrigerator

    *Mascarpone cheese is a double- or triple-cream cheese from Italy. Look for it in the dairy section of the supermarket or in Italian markets. If unavailable, substitute 1 (8-oz.) pkg. cream cheese.

    Enjoy,
    Chef Phil

      If I could give you ONE tip on making cheesecakes it would be: PATIENCE


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  6. Cranberry-Apple Coffee Cake Recipe

    October 17, 2011 by Jarrett


    Time to start compiling recipes for those “holiday gatherings”.

     

    CRANBERRY-APPLE COFFEE CAKE

    Serves: 12 | Difficulty Level: 2 (of 5) | Prep Time: 45 Minutes | Ready In: < 2 Hours

     

    INGREDIENTS:

    For the Topping:

    • 1/2 cup packed light brown sugar
    • 1 tablespoon cornstarch
    • 1/4 teaspoon ground cinnamon
    • 1 1/2 cups cranberries, fresh or frozen, thawed, chopped
    • 1 1/2 cups finely chopped peeled tart apple, such as Granny Smith (about 1 large)
    • 1/2 cup cranberry juice cocktail, orange juice or apple juice

    For the Cake:

    • 1 cup all-purpose flour
    • 1/2 cup whole-wheat flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/8 teaspoon baking soda
    • 1/4 cup canola oil
    • 3 tablespoons butter, slightly softened
    • 3/4 teaspoon freshly grated lemon zest
    • 3/4 cup granulated sugar, plus 1 tablespoon for sprinkling
    • 1 large egg
    • 3/4 cup milk
    • 2 teaspoons vanilla extract

    PROCEDURE:

    • Preheat oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.

    To prepare topping:

    • Whisk brown sugar, cornstarch and cinnamon in a medium nonreactive saucepan until combined.
    • Stir in cranberries, apple and juice.
    • Bring the mixture to a boil over medium-high heat, stirring
    • Continue to cook, stirring, until the mixture thickens and the berries soften, about 2 minutes. Remove from the heat and let cool.

    To prepare cake:

    • Whisk all-purpose flour, whole-wheat flour, baking powder, salt and baking soda in a medium bowl.
    • Beat oil, butter and lemon zest in a large mixing bowl with an electric mixer, first on medium speed, then on medium-high, until well combined, about 11/2 minutes.
    • Gradually add 3/4 cup sugar, beating until the mixture is light in color and well blended
    • Add egg and beat until the batter is smooth, about 1 minute longer.
    • With the mixer on low speed, beat in half the flour mixture until just incorporated.
    • Gradually beat in milk and vanilla until just incorporated.
    • Add the remaining flour mixture and beat until a smooth batter forms, about 1 minute, scraping down the sides of the bowl as needed.
    • Scrape the batter into the prepared pan, spreading to the edges.
    • Spread the topping in an even layer over the batter; do not stir.
    • Bake the cake on the middle rack until the top is puffed in places and a toothpick inserted in the center comes out clean (the fruit topping will still be moist), 40 to 50 minutes.
    • Sprinkle the remaining 1 tablespoon sugar over the top.
    • Transfer the pan to a wire rack; let stand until cooled to warm, about 20 minutes. To serve, run a knife along the edge of the pan, remove the pan sides and cut the cake into wedges.

    Enjoy,
    Chef Phil

      Homey yet festive enough for the holiday season, serve this cake with breakfast, brunch or as a simple dessert.


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  7. Carrot-Molasses Cookies

    October 10, 2011 by Jarrett


    A quick and easy yet delicious cookie that the kids can make with very little supervision.

     

    CARROT-MOLASSES COOKIES

    Serves: Makes 2-3 Dozen | Difficulty Level: 1 (of 5) | Prep Time: 5 Minutes | Ready In: < 3 Hours

     

    INGREDIENTS:

    • 1 box carrot cake mix (I used Duncan Hines)
    • 1/4 cup softened butter
    • 2 tablespoons light molasses
    • 2 eggs
    • 1/2 cup chopped nuts (optional)
    • Any ready to spread cream cheese frosting (optional)

    PROCEDURE:

    • Preheat oven to 375°.
    • Take half of cake mix and combine with the butter, molasses and eggs. Stir in rest of the cake mix and nuts.
    • Refrigerate for 2 hours.
    • Drop by teaspoonfuls 2 inches apart on a greased cookie sheet.
    • Bake 8 to 10 minutes.
    • If desired, frost when cooled.

    Enjoy,
    Chef Phil

      I used to love cooking with my kids on those cool Fall days.


    Category Desserts, Recipes, Sweets -N- Treats | Tags: , | 1 Comment

  8. Pecan Prailine Topping

    October 6, 2011 by Jarrett


    This goes very well on the Pumpkin Cheesecake but don’t be afraid to try it on other things.

     

    PECAN PRAILINE TOPPING

     

    INGREDIENTS:

    • 1 1/2 sticks unsalted butter
    • 3/4 cup dark brown sugar
    • 1/2 cup heavy cream
    • 1/4 teaspoon salt
    • 2 cups pecans (8 ounces)

    PROCEDURE:

    • Preheat the oven to 350°.
    • In a large saucepan, combine the butter and brown sugar and cook over moderate heat, stirring, until smooth.
    • Stir in the heavy cream and salt and bring to a boil.
    • Simmer just until slightly thickened, about 3 minutes.
    • Let the caramel cool.
    • Spread the pecans on a rimmed baking sheet and toast for about 8 minutes, until they are lightly browned and fragrant.
    • Transfer the pecans to a work surface and let them cool.
    • Coarsely chop the nuts, stir them into the cooled caramel and serve.

    Enjoy,
    Chef Phil


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  9. Pumpkin Cheesecake with Pecan Praline Topping

    October 6, 2011 by Jarrett


    A great dessert for the “pumpkin” season.

     

    PUMPKIN CHEESECAKE w/ PECAN PRALINE TOPPING

    Serves: 12 | Difficulty Level: 2 (of 5) | Prep Time: 45 Minutes | Ready In: 6 Hours

     

    INGREDIENTS:

    • 1 15 ounce can pumpkin puree (1 3/4 Cups)
    • 8 whole graham crackers, broken
    • 1/2 cup pecans, 2 ounces
    • 1 tablespoon light brown sugar
    • 5 tablespoon unsalted butter, melted plus more for greasing the pan
    • 1 1/2 cups (14 ounces) cream cheese, at room temperature
    • 1 1/2 cups granulated sugar
    • 1 teaspoon salt
    • 1 teaspoon cinnamon
    • 1/4 teaspoon freshly ground nutmeg
    • 1 cup heavy cream, at room temperature
    • 1 tablespoon fresh lemon juice
    • 2 teaspoon pure vanilla extract
    • Whipped Cream, for serving

    PROCEDURE:

    • Set a rack over a baking sheet and line the rack with 2 layers of paper towels.
    • Spread the pumpkin puree over the paper towels and let drain for 2 hours, until the puree is fairly dry.
    • Preheat the oven to 500°F
    • Butter the bottom and side of a 9-inch spring-form pan.
    • In a food processor, pulse the graham crackers until finely ground.
    • Add the pecans and brown sugar and pulse until finely ground.
    • Add the melted butter and pulse just until incorporated.
    • Press the crumbs onto the bottom of the prepared pan.
    • Bake the crust for about 8 minutes, just until it is fragrant and lightly browned.
    • Let the crust cool completely.
    • In the bowl of a standing electric mixer fitted with the paddle, beat the cream cheese until it is very smooth.
    • In a small bowl, whisk the sugar with the salt, cinnamon, nutmeg, cloves, and allspice.
    • With the machine on, add the spiced sugar to the cream cheese and beat until creamy, scraping the bottom and side of the bowl.
    • Carefully add the drained pumpkin puree and beat until smooth.
    • Add the eggs one at a time, beating well and scraping down the bowl between each addition.
    • Beat in the heavy cream, lemon juice, and vanilla until the cheesecake mixture is smooth.
    • Pour the cheesecake mixture over the cooled crust and bake for 12 minutes.
    • Lower the oven temperature to 225°F and bake the cheesecake for about 3 hours, until an instant-read thermometer inserted in the center registers 150°F; the center will be very jiggly but not liquidy.
    • Let the cheesecake cool on a rack, then cover with plastic wrap and refrigerate overnight.
    • Run a hot knife around the cheesecake and loosen the spring-form ring.
    • Carefully remove the ring and transfer the cake to a plate.
    • Using a warm knife, cut the cake into wedges and serve with the Pecan Praline Topping and whipped cream.

    Enjoy,
    Chef Phil

      Three rules for making the perfect cheesecake: Start with all of the ingredients at room temperature, scrape down the bowl to avoid lumps, and don’t over beat the batter.


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  10. Apple Raisin Bread Pudding

    September 29, 2011 by Jarrett


    Got apples?

     

    APPLE RAISIN BREAD PUDDING

    Serves: 6-8 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 2 Hours

     

    INGREDIENTS:

    • 2 tablespoons butter
    • 2 cups (about 2 medium) chopped cored cooking apples
    • 3 cups(about 3 slices) day-old bread cubes
    • 1/2 cup raisins
    • 4 eggs
    • 2 cups skim or low-fat milk
    • 1/3 cup firmly-packed brown sugar
    • 3/4 teaspoon pumpkin pie spice
    • whipped cream, whipped topping or ice cream, optional

    PROCEDURE:

    • In a small saucepan heat butter and stir in the chopped apples.
    • Cover and cook over medium heat, stirring occasionally, until slightly soft, about 5 to 7 minutes.
    • In shallow 1 1/2-quart casserole lightly toss together apples with day old bread and raisins.
    • In a medium bowl beat together eggs, milk, brown sugar, and pumpkin pie spice.
    • Mix until the sugar is dissolved.
    • Pour over apple mixture.
    • Cover and refrigerate several hours or overnight.
    • Bake in preheated 350 F oven until knife inserted near center comes out clean about 45 to 55 minutes.

    Enjoy,
    Chef Phil

      Whipped topping, flavored whip cream or better yet, ice cream completes this Autumn classic…


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