Dessert Recipes

[Weedygarden]

I recently bought everything for this dessert, but need a group to help me eat it. Instead of making the bottom with the recipe below, I'll make brownies.

https://www.tasteofhome.com/recipes/grasshopper-baked-alaska/

Grasshopper Baked Alaska​

TOTAL TIME: Prep: 45 min. + freezing Bake: 5 min.YIELD:12 servings.

Ingredients​

• 1/2 cup butter, cubed
• 2 ounces unsweetened chocolate, chopped
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• -------------------------------------------------------------
• 2 quarts vanilla ice cream, softened
• 1 package (4.67 ounces) mint Andes candies, chopped
• 2 tablespoons creme de menthe
• 1 tablespoon creme de cacao
• Green food coloring, optional
• MERINGUE:
• 8 large egg whites
• 1 cup sugar
• 1 teaspoon cream of tartar

Directions​

• 1. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar. Beat in vanilla and eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and salt; stir into chocolate mixture.
• 2. Transfer to a greased 8-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• 3. Meanwhile, in a large bowl, combine the ice cream, Andes candies, liqueurs and, if desired, food coloring. Transfer to an 8-in. round bowl (1-1/2 qts.) lined with plastic wrap; freeze until set.
• 4. In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved.
• 5. Place brownie on an ungreased foil-lined baking sheet; top with inverted ice cream mold. Remove plastic wrap. Immediately spread meringue over ice cream, sealing to edges of brownie. Freeze until ready to serve, up to 24 hours.
• 6. Bake at 400° for 2-5 minutes or until meringue is lightly browned, or use a kitchen torch to carefully toast the meringue. Transfer to a serving plate; serve immediately.

 

[Weedygarden]

Chocolate peanut butter ice cream​

This recipe came from Uncle Joe, someone who used to be a regular in our former forum.

2 c. vanilla sugar (or add a tablespoon of pure vanilla extract if you don't have V. sugar)
1/2 c. Hershey's Cocoa
1/3 c. water

Combine in a saucepan and bring that mixture to a boil. Boil at least 2 minutes. That takes the grittiness out of the sugar. Do Not skip this step.
Remove from heat and stir in about 2/3 c. of PB. Here I'm just guessing. I take a regular tablespoon and plop 3 big spoonsful in the hot mix.
Add the vanilla if it's not in the sugar.

While the Choc/PB mixture is heating up, Put 1 qt of half and half and 1 pint of heavy whipping cream in the freezer can.
Whip 4 eggs and and add them to the cream. Mix well.

Add the hot mixture and mix it very well.

Plug in the freezer or start cranking by hand if that's what you use. 20-30 minutes later, enjoy.

 

[Weedygarden]

@Supervisor42 , this made me think of you.

𝐂𝐡𝐞𝐫𝐫𝐲 𝐖𝐢𝐧𝐞 𝐁𝐚𝐫𝐬
𝐶ℎ𝑒𝑟𝑟𝑦 𝐹𝑖𝑙𝑙𝑖𝑛𝑔
1 C drained canned sour red pitted cherries, chopped and drained again. (I've also used frozen)
1/4 C port or red wine
1 t grated lemon zest
1 T cornstarch
1/2 C sugar
Dash of salt
1/4 C finely chopped walnuts
Combine cherries, wine, and lemon peel in a sauce pan; heat to simmering. Mix cornstarch, sugar and salt; add to cherry-wine mixture and cook, stirring constantly until the mixture is thickened and clear. Remove from heat. Stir in nuts. Let this mixture cool while you prepare the crust.
𝐶𝑟𝑢𝑠𝑡
1 C sifted AP flour
1 C quick cooking rolled oats
2/3 C firmly packed brown sugar (I prefer a little less)
1/2 t baking soda
1/4 t salt
1/2 c melted butter (I prefer salted!)
Mix dry ingredients in a bowl. Add melted butter and work with the fingers until the mixture is crumbly. Pat half the mixture firmly over the bottom of a parchment lined (grease the sides) 8" square pan. Spread the cherry filling evenly over the bottom crust. Sprinkle the remaining crust mixture over the cherry and pat gently but firmly. Make 350 deg F (or 325 F in a convection oven) for 35 min and golden brown at the top. Let cool in the pan and cut into squares.
Makes 16 (1"x1" bars)
These are a crumbly bar cookie and fairly delicate.