Category Archives: Dessert

October 21, 2010 · 7:49 am

Fluffy Pumpkin Dip

Our basic fruit dip is ready for fall!  Serve along side apples, vanilla wafers or graham cracker sticks. It makes a nice addition to a Halloween or Thanksgiving buffet. A good snack for kids, pumpkin dip just sounds like autumn.

by Elizabeth Savoie Dronet

1 8oz pkg. cream cheese, softened

1 7oz jar marshmallow cream
1/2 cup canned pumpkin (NOT pumpkin pie filling)
1/4 tsp. cinnamon
1/4 tsp. nutmeg

In a mixer, beat cream cheese and marshmallow cream until well blended.  Add pumpkin and spices and mix well.  Chill.  Serve with apples, vanilla wafers or graham cracker sticks.

*Also see our similar Pumpkin Apple Dip recipe.



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Filed under Appetizer, Dessert, Holidays, Lunch Box

October 21, 2010 · 7:47 am

Pumpkin Apple Dip

Brown sugar, cinnamon and pumpkin make this dip ideal for fall celebrations like Halloween and Thanksgiving.  I packed it in the kid’s lunch box this morning with apple slices and graham crackers.


by Elizabeth Savoie Dronet

1 8oz. pkg. cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin (NOT pumpkin pie filling)
1/2 tsp cinnamon

sliced apples

In a mixer, beat all ingredients until smooth.  Chill. Serve with apples.

*You may also like our similar Fluffy Pumpkin Dip.

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Filed under Appetizer, Dessert, Holidays, Lunch Box, Showers or Teas

September 23, 2010 · 4:11 pm

Miniature Pies

These little pies have only two ingredients but pack a big punch.  They are ideal for a bite-sized dessert in a school lunchbox (lunch pail if you’re Dad).  My little girls adore making these pies and eating them up.

by Elizabeth Savoie Dronet

1 refrigerated pie crust
Jam or marmalade (We like cherry and orange best.)
Greased mini-muffin tin

On a floured surface, roll out pie crust a little larger than its original thickness.  Use a 2.5 inch circular cookie cutter or a wine glass around the same size.  Place each circle in the mini-muffin tin, pressing it to the sides.  Spoon a dollop of jam in each little pie.  If you like, use a shot glass to cut out smaller circles to make a lid for the pies.  Use small cookie cutters or the end of a straw to create decorations for the top.

Bake at 400 degrees for about 8-10 minutes. Pies will bubble and crust should be golden.

Freeze any leftovers for lunchbox treats.

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Filed under Dessert, Freezes Well, Lunch Box

August 8, 2010 · 9:25 pm

Zucchini Bread

Just like the carrots in a carrot cake, the zucchini in this bread adds a rich moistness without the vegetable flavor.  Bake it in mini loaves and sprinkle with powdered sugar designs to give as gifts.


By Dolores Borel

Ingredients

1                cup  oil
3               egg — beaten
2               cups  sugar
2               cups  zucchini — grated
2               teaspoons  vanilla
3               cups  flour
1                teaspoon  baking soda
1/4           teaspoon  baking powder
1                teaspoon  salt
3                teaspoons  cinnamon
1                cup  pecans — chopped

Method

Combine first 5 ingredients.  Stir in flour, soda, baking powder, salt, and cinnamon.  Add nuts.  Bake in 2 well greased loaf pans 325 1 – 1 1/2 hours. 3 mini pans may be used.

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Filed under Bread, Dessert, Vegetarian

June 24, 2010 · 1:43 pm

Lime Meltaways

by Pat Savoie

3/4      Cup  Butter
1           Cup  Confectioner’s Sugar
Zest of 2 Limes
2           Tablespoons  Lime Juice — fresh squeezed
1            Tablespoon  Vanilla
1 3/4    Cups  Flour
2           Tablespoons  Cornstarch
1/4       Teaspoon  Salt

Put butter and 1/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment.  Mix on medium speed.

Add lime zest and juice and vanilla.  Mix until fluffy.

Whisk together flour, cornstarch, and salt.  Add to butter mixture, mix on low speed until just combined.

Divide dough in half.  Place each log on an 8 by 12 inch sheet of parchment paper.  Roll in parchment to 1 1/4 inches in diameter log using a ruler as an aid.  Refrigerate logs until cold and firm, at least 1 hour.

Preheat oven to 350.  Remove parchment from logs; cut into 1/4 inch thick rounds.  Space 1 inch apart on baking sheets lined with parchment paper.

Bake until barely golden, about 13 minutes.  Transfer to wire racks to cool slightly, 8 to 10 minutes.

While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag.

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Filed under Cookies, Dessert, Showers or Teas

June 24, 2010 · 10:40 am

Steen’s Syrup Cookies

The Savoie family insists on Steen’s Cane Syrup, which is made in Abbeville, Louisiana.  During the early 1980s our family lived in St. Martinville, near Abbeville.  When Daddy would come home for work, he’d often pick up a few sugar canes on the side of the road that had fallen off the truck.  He’d peel the cane with a knife and we’d chew all the sweetness out of the inside.  It was better than bubblegum!  When I make these yummy cookies, the smell reminds me of those memories.

by Mrs. Theriot

1             cup  vegetable shortening — (Cricso)
1             cup  Steen’s syrup
1/2         cup  sour cream
1              egg
1              tsp  ginger
1/2          tsp  cinnamon
2              tsp  baking soda
1/2          tsp  nutmeg
1              cup  brown sugar
1              cup  sugar
1/2          tsp  salt
4              cups  flour

Cream Crisco and sugars.  Add eggs, sour cream and syrup.  Add spices, soda and salt. Mix well.  Stir in flour.  Drop by tsp in a bowl of flour.  Roll in your hand then pat flat on greased cookie sheet.  Bake 375 12 minutes.  It makes around 6 dozen cookies.

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Filed under Cookies, Dessert

June 24, 2010 · 10:30 am

Pecan Crescents

IMG_8612The almond extract in these moon-shaped cookies gives them a special flavor.  They are perfect for showers or holiday dessert buffets.  Elizabeth made them for a Christmas Cookie Making Party she hosted.  All the ladies were rolling the little cookies in their hands while they chatted about holiday plans.  It’s always surprising how many crescents can fit on the cookie sheet.

by Granny–Dolores Borel

Ingredients 

2              sticks  butter
1               tsp  almond extract
1               tsp  vanilla
2/3          cup  sugar
2              cups  flour
1 1/2        cups  pecans

Method

Cream butter and sugar.  Add vanilla and almond extract.  Stir in flour.  Mix well.  Add pecans.  Form dough into crescent shapes. Place on parchment paper covered cookie sheet.   Bake 350 20 minutes. Sprinkle powdered sugar over cookies while still hot.

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Filed under Cookies, Dessert, Holidays, Showers or Teas

June 24, 2010 · 10:18 am

Overnight Meringues

We sometimes call these Forgotten Cookies because you turn off the oven and leave them in to cool.  We have actually forgotten about them and accidentally turned on the oven to cook something else while they were still in there!  These are fun cookies for the whole family. Kids especially love to search for the hidden chocolate chips.

by Pat Savoie

2              egg white
1              dash  salt
1              tsp  almond extract
1/2          tsp  vanilla
1              cup  sugar
1              cup  semisweet chocolate
1              cup  pecans

Beat egg whites until white.  Add sugar and salt.  Beat until stiff.  Fold in remaining ingredients.  Drop by spoonfuls onto cookie sheet lined with parchment paper or tin foil.  Bake 300 for a few minutes, then turn the oven off and leave the door shut until the oven is cool.

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Filed under Cookies, Dessert

June 24, 2010 · 10:13 am

Granny’s Oatmeal Raisin Cookies

by Granny–Dolores Borel

1             cup  vegetable shortening — (Cricso)
1             cup  brown sugar
1             cup  sugar
1              tsp  vanilla
2             eggs
1              tsp  baking soda
1/2          tsp  salt
2             cups  flour
2             cups  oatmeal
1              cup  pecans — chopped
1              cup  raisins

Cream shortening and sugars.  Add vanilla and eggs.  Sprinkle in soda and salt.  Mix well.  Add flour and mix well.  Add oatmeal.  Add pecans and raisins.  Drop onto greased or parchment paper covered cookie sheets.  Bake 350 10-15 minutes.

*You may reduce sugars to 3/4 cup.

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June 23, 2010 · 7:41 pm

Cinnamon Chip Scone

I made these scones at a bakery I worked at in Austin. They are decadent and full of flavor, a big hit at all of the family gatherings we have. Although I have to make them in small batches because I only have a small amount of cinnamon chips left. (I got them from the bakery before I left) This recipe is measured in grams so if you make these you can convert the measurements online.
by Kayla Savoie

Ingredients

  • 960 g   AP flour
  • 63 g sugar
  • 30 g baking powder
  • 64 g  baking soda
  • (?)  Cinnamon
  • 384g butter3
  • 84 g cream cheese
  • 9.6 g salt
  • 9.6 g cinnamon chips (1 cup 2 oz)
  • 25.6oz. heavy cream
  • 1 tb. vanilla

Directions

Mix dry, cut butter & cream cheese into cubes and rub into the dry ingredients by hand until pea size.
Add in chips
Add in cream and vanilla, mix well.
-lay out onto a lined sheet pan. Freeze.
cut and bake at 375*f   watch carefully will burn.

Icing

1lb. Powder sugar
dash Cinnamon
1/2 stick butter, melted
1/4 cup milk

Mix sugar and cinnamon, add in melted butter and milk whisk until combined.

If too thick add more milk. Drizzle over scones.


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Filed under Breakfast, Cookies, Dessert, Showers or Teas