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Poppin' Fresh Citrus-Glaze Crullers Recipe

Nov 092011

This recipe is courtesy of Pillsbury.com.
INGREDIENTS
Rolls
1/4 cup LAND O LAKES® Butter, melted
1/2 cup granulated sugar
1 can (11 oz) Pillsbury® refrigerated bread sticks
Glaze
2/3 cup powdered sugar
1/4 teaspoon grated orange peel
1/4 teaspoon grated lemon peel
1 tablespoon orange juice
1 teaspoon lemon juice

DIRECTIONS
1. Heat oven to 375°F. Line cookie sheet with parchment paper, or spray with CRISCO® Original No-Stick Cooking Spray. Place melted butter in shallow dish. Place granulated sugar in another shallow dish.
2. Unroll dough; separate into breadsticks. Dip both sides of each breadstick in butter; coat with sugar. Twist each breadstick; place on cookie sheet. Press down ends firmly.
3. Bake 13 to 17 minutes or until golden brown.
4. Meanwhile, in small bowl, mix glaze ingredients. Remove rolls from oven. Immediately drizzle glaze over rolls. Remove from cookie sheet. Cool 5 minutes. Serve warm.

Bread Pudding with Rum Sauce Recipe

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Nov 052010

Bread pudding was once considered a poor man’s dessert. It is made from scraps of stale bread soaked in a custard of milk and eggs and baked until a thick pudding-like consistency is accomplished. The first bread puddings were soaked in water and spices to sweeten it. Today’s bread puddings have come a long way. The thick, rich custards of today’s variety replace the bland water of the original bread puddings. Raisins are often added along with other dried fruits to create an extra special dessert. With all of the improvements made to the original dessert, bread pudding is often considered a culinary treat that many upscale restaurants serve as a specialty dessert.

This bread pudding is so easy and delicious, you will surely add it to your arsenal of favorite dessert recipes. It makes quite a bit so it is a great dessert to serve at a large dinner party. Make sure the bread is a few days stale and thoroughly soaked before baking. If the bread is too fresh, it will be more like mush instead of cake-like. Pour the rum sauce on top while it is still hot so it can soak into the bread pudding and be even more decadent! Enjoy!

Ingredients

Bread Pudding:
4 c scalded milk
8 thick slices of stale French bread, diced into cubes
1 tbsp butter
1 1/2 c sugar
1/4 tsp salt
4 eggs, beaten
1 tsp vanilla

Rum Sauce:
2 egg yolks
1/2 stick of butter
1/3 c dark rum
1 c powdered sugar

Directions

1. Soak bread in scalded milk for several minutes. Reserve milk in separate bowl and transfer bread to a greased pan.

2. Add the butter, eggs, sugar and vanilla to the reserved hot milk and mix until well combined.

3. Slowly pour mixture over bread and bake at 350 for 1 hour.

For the rum sauce:

1. In a saucepan, add butter, powdered sugar and rum.

2. Stir until melted and slowly add egg yolks.

3. Cook until thick and pour over cooked bread pudding.

Cinnamon Dessert Bread Recipe

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Oct 312010

Breads are not typically associated with desserts, however many “cakes” of the past were actually sweetened breads served as an after dinner sweet treat. The varieties are endless. Traditional dessert breads contain nuts, spices or fruits and are prepared for special occasions or during the holidays. Fruit cake is a good example of a traditional dessert bread. Dessert breads are a great alternative to a cake or pie because they can be topped with ice cream, homemade fruit spreads or served warm with fresh, creamy butter. They are also great served with coffee so you can eat your dessert for breakfast!

This cinnamon bread is incredibly cinnamon-y. It is a great addition to your holiday spread or would make a tasty coffee cake served at brunch. It is considered a quick bread recipe because there is no kneading of dough or proofing of yeast required. In other words, it is quick and easy but tastes like you spent hours in the kitchen. Serve it warm with apple butter and coffee. Enjoy!

Ingredients
2 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 cup milk
1/4 cup vegetable oil
2 eggs
2 tsp vanilla extract
2 tbsp sugar
1 tsp ground cinnamon
2 tsp butter

Directions

1. Combine the flour, sugar, baking powder, baking soda, cinnamon, salt, milk, vegetable oil, eggs and vanilla extract in a large bowl. Beat with an electric mixer until well combined.

2. Pour into a greased loaf pan.

3. In a separate bowl, combine 2 tbsp sugar, 1 tsp cinnamon and butter until it appears crumbly.

4. Put the cinnamon and sugar mixture on top of the bread batter and swirl in with a butter knife.

5. Bake at 350° F for 1 hour.

Pumpkin Cheesecake Recipe

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Oct 222010

Cheesecake is one of the richest, most decadent and dense desserts around. Because of its fickle nature during baking and the setting up process, it is often considered one of the most difficult to master. Many recipes call for a water bath or slow baking at a low temperature to prevent over cooking. While delicious and extraordinary, cheesecake is often avoided by the home cook because of its delicate nature and no one wants to fail when dessert is at stake! The key to a perfect cheesecake is not to over beat the filling and to allow the cake to slowly cook at a low temperature. Also, it is important to allow the cheesecake to cool completely before chilling in the refrigerator.

This pumpkin cheesecake recipe is not only delicious, it is fool proof. It yields a perfectly creamy, dense and rich treat: everything a cheesecake should be. And with the added pumpkin, this dessert is a great alternative to the classic pumpkin pie. Serve this at your next holiday get together and wow your guests with your culinary expertise!

Ingredients

For crust:
8 graham crackers, crushed
5 tbsp butter, melted
1/4 cup sugar

For filling:
24 oz cream cheese
1 cup sugar
3 tbsp flour
1 tsp vanilla
5 large eggs
1 cup sour cream
1/4 cup brown sugar
3/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground ginger
1/4 tsp nutmeg
1 15 oz can of pumpkin puree

Directions:

1. Preheat oven to 350° F. Combine the crushed graham crackers, melted butter and sugar. Press the crumb mixture in the bottom of a 9 inch springform pan.

2. Bake for 10 minutes. Remove from oven and cool.

3. Reduce oven to 300° F.

4. Combine all of the filling ingredients with an electric mixture.

5. Pour the filling into the springform pan and place in the center of the oven.

6. Bake for 1 hour. After the hour of baking, turn the off and leave cheesecake in the oven for another hour. Allow to cool completely then refrigerate overnight.

Lemon Meringue Pie Recipe

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Oct 072010

In a sea of rich chocolate and sugary sweet dessert options, lemon meringue pie stands out as a tart alternative. With its velvety smooth filling and light as air meringue, this pie is unmatched in flavor and texture. It is a staple in summer when lemons are at their peak, but can be enjoyed any time of the year as a special treat.

This recipe is very simple and calls for basic ingredients you may already have in your pantry. Prepare ahead of time to allow to cool and set before serving. This special dessert is a great treat that may not be as sweet as its counterparts, but with a mile high meringue it is sure to please!

Ingredients
1 c white sugar
2 tbsp all-purpose flour
3 tbsp cornstarch
1/4 tsp salt
1 1/2 c water
2 lemons, juiced and zested
2 tbsp butter
4 egg yolks, beaten
1 pie crust, baked
4 egg whites
6 tbsp white sugar

Directions

For pie filling:

1. In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt.

2. Stir in lemon juice, zest and water.

3. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.

4. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick.

5. Remove from heat. Pour filling into baked pastry shell.

For meringue:

1. In a large glass or metal bowl, whisk egg whites until foamy.

2. Add sugar slowly, and continue to whisk until stiff peaks form.

3. Spread meringue over pie, sealing the edges at the crust.

4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

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Poppin' Fresh Citrus-Glaze Crullers Recipe

Bread Pudding with Rum Sauce Recipe

Cinnamon Dessert Bread Recipe

Pumpkin Cheesecake Recipe

Lemon Meringue Pie Recipe

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