Category Archives: Dessert

January 25, 2012 · 11:36 am

Cranberry Orange Applesauce

I have never liked the texture of applesauce. It gives me the chills, so I refuse to eat it.  However, I found the Cranberry Orange Applesauce recipe in Everyday Food magazine intriguing. I had more oranges than I knew what to do with and leftover cranberries from another recipe, so I thought I’d give this version a try.  I can’t believe how good it tastes!  Because you control the texture of the sauce, you can make it to your liking–chunky for me. When I took a bite there were no fissons (chills) as I used to say, but only delight.

My girls adore the pink color of this applesauce and asked for it in their lunchbox.  We also packed it for a picnic. The recipe filled two of the jars pictured, about 4 cups.

contributed by Elizabeth Savoie Dronet

Ingredients

4 pounds apples, such as McIntosh, Gala, and Braeburn
1 cup fresh or frozen cranberries
1 cup fresh orange juice (about 3 oranges)
2 tablespoons dark-brown sugar

Method

  1. Peel, core, and slice apples.
  2. In a large pot, bring apples, cranberries, orange juice, and 1/2 cup water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
  3. Mash with a potato masher (my choice) or pulse in a food processor until smooth with small chunks remaining. Add sugar.
  4. Let cool, then transfer applesauce to airtight containers.

Leave a comment

Filed under Canning, Dessert, Lunch Box, Side Dish

January 9, 2012 · 12:24 pm

Chocolate Shots

This will put a “kick” into any holiday party or wedding shower!  What could be more fun than chocolate filled with liqueur flavored ganache?  I made these for my daughter-in-law’s wedding shower and served them with candied orange peel.  What a great combo.  This Christmas, I substituted Godiva liqueur for Bailey’s Irish Cream and left out the orange zest.  Espresso beans were replaced with strawberries.  The chocolate cups can be found online or sometimes in the gourmet sections of Tuesday Morning or similar stores.  

By Pat Savoie, originally by Lisa Patrin

Ingredients

1       cup    heavy whipping cream
6      oz      chopped semisweet chocolate
1/3 cup    Bailey’s Irish Cream liqueur
1     pkg     edible chocolate cordial cups (18)
1    Tbsp    fresh orange zest
18              chocolate covered espresso beans (We found ours at Tony’s Pizza in Lake Charles!)

Method

Bring the cream just to a boil in a small saucepan.  Remove from heat.
Whisk in chocolate until smooth.
Whisk in liqueur.
Place in bowl and refrigerate 45 minutes until chilled, but not firm.
Using and electric mixer, beat ganache until thick and semi firm.
Stir in a pinch of orange zest.
Fit a pastry bag with a size 6 round tip and fill with ganache.
Pipe ganache into chocolate cordial cups almost to the top.
Sprinkle with orange zest and place a chocolate espresso bean on top of each cup.
Refrigerate until ready to serve.

Leave a comment

Filed under Appetizer, Candy, Dessert, Showers or Teas

December 19, 2011 · 12:05 pm

Oreo Truffles

As a little girl, I have been in awe of how my dad can dunk and fit three Oreos in one bite.  We have been taught the proper way to eat Oreos by dunking until the last bubble rises.  I love this recipe because it reminds me that even a grown-up can be a child at heart.

By MaryEllen Burton

Ingredients

one bag of Oreos
one 8 oz cream cheese
almond bark

Method

In a food processor, chop entire bag of Oreos until almost powder fine. set aside.

Cream cream cheese in mixer.

Combine Oreos with cream cheese beat until well blended.

Use your hands to roll mixture into bite-size balls.

Refrigerate.

Place 6 blocks of almond bark in microwave safe dish for 1 to 2 minutes.  Stir till smooth.

Dip one truffle at a time. Set on wax paper to harden. Decorate with colored sugars if desired.

Chocolate Bark may be used interchangeable or to decorate.

For Christmas I like to use the cool mint oreos.  For Easter I plan to make German Chocolate, again in honor of my dad.  I think the coconut is perfect for the Easter season.

For Thanksgiving we drizzled chocolate over the tops for added interest.

Leave a comment

Filed under Candy, Dessert, Holidays

December 5, 2011 · 7:38 am

Orange Marmalade Truffles

It’s December and that means the month of orange!  We have beaucoup satsumas, Louisiana Sweets, kumquats and blood oranges making their way to us from Louisiana to Houston. I love this time of year when I make candied orange peels, orange pecans, marmalade, and of course orange chocolate truffles just in time for the holidays.

by Elizabeth Savoie Dronet

Ingredients

1 pound bittersweet chocolate, finely chopped. (I use Ghirardelli brand.)
1/2 cup heavy cream
1/4 cup orange marmalade
2 tablespoons orange liqueur, such as Cointreau or Grand Marnier
1 1/2 teaspoons orange zest, from 1 medium orange
1/4 cup unsweetened cocoa powder

Method

In a medium saucepan, heat cream just until small bubbles begin to form around the edge of the pan.  Remove from heat and add chocolate.  Give it a minute or so to melt, and then stir until smooth.

Add marmalade, liqueur, and zest, and stir until combined. Pour into an 8-by-8-inch dish. Refrigerate until firm, about 2 to 2 1/2 hours.

Once set, scoop the ganache into teaspoon-size balls. Roll between the palms of your hands to create smooth round truffles, place on a baking sheet, and repeat with remaining ganache.  *If the ganache is too hard to easily spoon, let it sit on the counter for a time to come to room temperature.

Place cocoa powder in a shallow dish and roll truffles in the powder to coat, shaking off excess. Reroll truffles in additional cocoa powder before serving, if necessary

Store in an airtight container.

Use a spoon to scoop ganache then roll it into balls in your hands.

Roll around in cocoa powder.

Leave a comment

Filed under Candy, Dessert

July 10, 2011 · 4:20 pm

Mint Chocolate Pudding Pops

When we were little, Mom often made Jello popsicles during the summer and we loved them. Here’s a recipe for Jello pudding pops that is sure to be remembered by my kids when they grow up. We made some of these when Mary Ellen came to visit and there were fortunatley enough for the parents to have one too.  Annabeth says, “These popsicles are the greatest in the world!”  Go ahead, make some memories.

by Elizabeth Savoie Dronet

Ingredients

1 small box instant chocolate pudding
2 cups milk
1/2 cup heavy cream
1/4 cup sugar
1/4 tsp peppermint extract

Method

Whisk all ingredients together for two minutes or until mixture becomes slightly thick.  Pour into popsicle molds. Tap molds on counter to remove any trapped bubbles.  Insert sticks. This recipe filled 12 of our molds.  Freeze and enjoy.

To change it up, stir in 6-10 crushed Oreos.

Miette

Mary Ellen's boys

Annabeth

Leave a comment

Filed under Dessert, Freezes Well

June 25, 2011 · 4:12 pm

Raspberry Fool

You’d be a fool to pass up this dessert.  With only three ingredients, it’s simple, quick, and delicious. It’s easily doubled for a crowd, like when Mary Ellen and her crew come over for dinner!

By Elizabeth Savoie Dronet

Ingredients

2 cups raspberries

1 cup heavy cream

1/4 cup sugar

Method

  1. Process 1 1/2 cups raspberries in a food processor until smooth. Using a rubber spatula, press through a sieve set over a bowl; discard solids.
  2. In a mixing bowl or kitchen aid mixer, whip cream with sugar to stiff peaks.  (To cool the bowl down before adding the cream, swirl some ice cubes around in it then toss them out.)  Gently fold in raspberry puree by hand with a spatula. Spoon into bowls or glasses, topping or layering with remaining 1/2 cups raspberries.
  3. Cover; refrigerate at least 1 hour or up to overnight.

    For my Desserts and Cocktails Christmas party, I served this Raspberry Fool in shot glasses with small spoons. Pipe the mixture into the glasses for a clean look.

Leave a comment

Filed under Dessert, Entertaining, Showers or Teas

June 20, 2011 · 9:53 am

Coconut Infused Panna Cotta

Yum!  These little custards are light, delicious and perfect for summer nights.  Mom loves them just as much as I do.  Because you can make them ahead, they are a great choice for when you have company.  Plus, they are sure to impress.

Contributed by Elizabeth Savoie Dronet, orginally from Everyday Food Magazine

Ingredients

  • 1/2 cup sweetened shredded coconut
  • 1 1/2 cups whole milk
  • 1/4 cup sugar
  • 1 envelope (1/4 ounce) unflavored gelatin
  • 1 cup half-and-half (*can substitute milk and heavy cream)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Method

  1. Preheat oven to 350 degrees. Spread coconut in a single layer on a baking sheet. Toast in oven, tossing once or twice, until lightly browned, 8 to 10 minutes. Reserve 2 tablespoons for garnish.
  2. In a small saucepan over medium heat, cook milk and sugar, stirring often, until sugar dissolves and mixture begins to bubble around the edges, about 5 minutes. Remove from heat; stir in coconut. Cover tightly; let stand 15 minutes.
  3. Meanwhile, in a large bowl, sprinkle gelatin over 1/4 cup cold water. Let soften, about 5 minutes. Strain warm coconut mixture through a fine-mesh sieve into gelatin mixture. Whisk until gelatin dissolves, then whisk in the half-and-half, vanilla, and salt.
  4. Divide among four to five 8-ounce ramekins or custard cups; refrigerate until set, about 3 hours. When ready to serve, unmold by dipping the ramekins in hot water for a few seconds and turning them upside down on a plate.  You can also just serve them in the ramekins.   Sprinkle with reserved coconut.
* If you have heavy cream instead of half & half, substitute 1/2 cup milk and 1/2 cream.  I add the milk in with the rest of the milk and stir in the cream later after I add the gelatin.
**For a party buffet, try serving these in shot glasses instead of ramekins.  You can easily double the recipe.

Leave a comment

Filed under Dessert, Showers or Teas

May 25, 2011 · 12:48 pm

Fresh Cherry Crisp

When the cherries go on sale in early summer, I can’t resist buying them.  After we’ve had our fill, I refuse to let them wither away in the fridge.  This recipe comes in handy and is quite good served with a side of vanilla ice cream. My daughter loves to help stir together the ingredients after I’ve pitted the cherries.

By Elizabeth Savoie Dronet

Ingredients:

2 cups pitted cherries
1/3 cup white sugar
2 tablespoons flour

1/2 cup oatmeal (not instant)
1/2 cup flour
1/3 cup packed brown sugar
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup butter, melted

Method:

1. Preheat oven to 350 degrees.
2. Spray four medium or six small ramekins with non-stick cooking spray.
3. In a medium bowl, mix the cherries, 2 Tbs flour and white sugar.
4. Evenly distribute the cherry mixture into ramekins.
5. Combine the oats, 1/2 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the cherry mixture.
We loved these cherries because most of them have a twin! There are two on each stem.6. Bake for 30-35 minutes.

*I’ve reduced the sugars from the original recipe’s 1/2 cup to 1/3 cup.  If you find it is still a bit sweet for you, you can try to reduce them to 1/4 cup each.

Leave a comment

Filed under Dessert

May 23, 2011 · 8:28 am

Butterscotch Sauce

Our family recently went on a fabulous Disney Cruise to the Virgin Islands.  We all enjoyed the delicious food, but the girls were most excited about the ice cream machine by the pool.  They loved topping off their sundaes with butterscotch sauce, so when we returned, I found a recipe to remind us of those fun afternoons.  The girls love to eat banana splits after gymnastics each week.  This butterscotch sauce will be a nice addition.

By Elizabeth Savoie Dronet

Ingredients:

3/4 cup packed light brown sugar
3 Tbsp water
1/3 cup light corn syrup
5 Tbsp salted butter
1/4 cup sweetened condensed milk
1/2 tsp vanilla

Method:

1. In a small saucepan, combine sugar, water, and corn syrup; cook over medium heat, stirring constantly, until sugar is completely dissolved, about 3 minutes.

2. Add butter; stir until melted. Remove from heat, and stir in condensed milk.  Add vanilla.  Serve warm.

The sauce will keep for several months in the refrigerator; cool completely, then transfer to an airtight container (label and date).  Before serving, warm gently over low heat or in the microwave for 10 seconds at a time.

1 Comment

Filed under Dessert

April 15, 2011 · 2:02 pm

Mini-Cheesecakes

I love having these luscious little cheesecakes in the freezer to take out when there’s no time to make dessert. Top them with any jelly you have on hand or whip up some of Mom’s blueberry sauce.

by Elizabeth Savoie Dronet

Crust

24 ginger snap cookies (about one per cheesecake)

3 tablespoons butter, melted

nonstick cooking spray

foil baking liners, papers removed if they come with your set

Filling

2 packages (8 ounces each) cream cheese

1 cup sugar

3 large eggs

2 teaspoons pure vanilla extract

1/4 teaspoon salt

3 tablespoons lemon juice

3 cups sour cream

Use a food processor to make fine crumbs from the ginger snap cookies. Stir together the cookies and melted butter in a mixing bowl.  Line the bottom of each muffin cup with foil liners. Spritz each liner with nonstick spray and press 1 tablespoon into each cup to cover the bottom.

Preheat oven to 350.

In a mixer, blend the cream cheese and sugar well.  Be sure to get out all the lumps at this stage.  Add the eggs, one at a time, and blend well after each addition.

Add the vanilla, salt, and lemon juice.  Blend well.

Blend in the sour cream.

Fill each muffin cup 3/4 full.  Store extra batter in fridge while cheesecakes bake.

Put the muffin pan on the middle rack and bake for 10 minutes. The cheesecakes may not look done and may have a wiggle in the center, but take them out anyway. Let the pan cool.

If you have more than one muffin pan, place the cheesecakes in the freezer in the muffin pan until solid.  Then transfer to a freezer gallon ziplock.  If you only have one muffin pan, transfer the cooled cheesecakes to a sheet pan and freeze until solid.  Be very careful when you lift them out of the muffin pan so they keep their shape.

Transfer frozen cheesecakes to a ziplock and freeze. When ready to serve, remove from freezer for 15-20 minutes before eating. Top with pie filling or jelly. Cherry preserves is our favorite.

Mom’s Blueberry sauce from Frozen Lemon Cheesecake
1         pint  fresh or frozen blueberries
1/2    cup  water
1/4    cup granulated sugar
1         tablespoon  fresh lemon juice
1         tablespoon  cornstarch
2        tablespoons  cold water


Leave a comment

Filed under Dessert, Freezes Well