Neapolitan Cookies

 

NEAPOLITAN COOKIES

     Rainbow, Neapolitan, Napoleon, Tricolore cookies/cake, whatever you call them, these cookies/ mini cake bites have become a standard of Italian American dessert treats. You can barely go to an Italian bakery without finding these delicious almond flavored delights. The process of baking these is lengthy but once you do it you will find the time to make these often. We decided to make these as part of our Christmas dessert trays. The delicious almond flavor, the apricot jam lightly spread in between each sponge and the chocolate topping make for a perfect after dinner bite. Neapolitan Cookies.

Ingredients:

• 2 1/2 sticks softened and in pieces 
• 2 cups flour
• 7 ounces almond paste
• 1 cup sugar
• 4 eggs separated
• 1/2 tsp salt
• Red and green food coloring
• 1 jar smooth apricot jam
• 1 lb bittersweet chocolate chips
• 4 9x12 shallow baking sheets

1. Preheat oven to 350 F. Spray and flour 3 of the baking sheets.

2. Combine almond paste and 3/4 cup plus 2 tbs of the sugar in a mixer until the batter becomes crumbles. 

3. Beat in the butter a few pieces at a time until combined. Then beat in the egg yolks until smooth.

4. Mix in the flour and salt a little at a time until combined.

5. Whisk the egg whites and 2 tbs sugar until stiff peaks form.

6. Fold in the egg white mixture a little at a time into the batter. Batter should be a little fluffy.

7. Separate the batter into 3 bowls and dye one green and one red. Leave the other one light tan/white.

8. Spread evenly onto the 3 baking sheets and bake roughly 10 minutes or until edges are beginning to brown slightly. Cool on racks.

9. Once cooled take the apricot jam and spread evenly over the green sponge. Then carefully take the white sponge and lay on top and then spread more apricot jam over the white layer. Top with the red layer. Cover with plastic wrap tightly and then the empty 4th baking sheet. Place in fridge and weigh down the cake with cans or a heavy pot and let chill for 4 hours to overnight.

10. Remove from fridge. Melt chocolate chips over double broiler and pour over the green/top layer once you have inverted the cake. Let sit and cool slightly until you can take a fork and make wavy lines on the top. Let chill. Trim any edges and cut into little bite size 2 inch rectangular pieces. 

This is such a favorite of everyone that they will be asking for it every holiday season.

Prep Time: 20 minutes

Inactive time: 4 hours to overnight

Cook Time: 15 minutes

Serves: Plenty

Irish Shortbreads (Leonas)

   

Irish Shortbreads

      So these traditional Irish Shortbreads were made in honor of my Irish grandmother Leona. I made these for Christmas and have since made them again because they are so good. The tribute to Leona has to do with not only the cookie itself but also the addition of the flavor, grapefruit. The reason behind this is that every Sunday morning growing up, after mass, everyone in the family would gather at grandma and grandpa Binns' for a big breakfast. Each breakfast typically consisted of everything from eggs, bacon, ham, sausage, toast, coffee, and initially started with a nice plate of a half a grapefruit. Never a fan of the fruit, even with sugar sprinkled on top, but thought I would add the flavor to brighten up these cookies. Irish Shortbreads (Leonas).

Ingredients:

• 2 sticks of Irish butter
• 1/2 cup sugar
• 2 1/2 cups flour
• 1 large grapefruit zest and 2 tbs juice

1. Preheat oven to 300 degrees.

2. In large mixer cream together softened butter and sugar.

3. Add in zest of large grapefruit and tbs juice.

4. Slowly mix in the flour in small batches until it forms a ball.

5. Roll out onto floured surface until about 1/4 inch thick and cut into shapes using cookie cutter.

6. Bake about 30 minutes. 

     These cookies are so delicious. Very buttery and silky with a perfect crisp to them. The addition of the citrus gives them that slight freshness when you bite into them. Give them a try!

Prep Time: 5 minutes

Cook Time: 30 minutes

Serves: 20-30 cookies.

Orange or Grape Crostata

    Saw this recipe in one of my copies of  Bon Appetit magazine where they had a special on different restaurants and some of the best dishes they serve. This was one of them and they included the recipe. However, knowing me, I changed it up a bit and created my own version. I made two different types of delicious fruit crostata to use up the fruit I had in my kitchen. The easy filling to these is very similar to the frangipane from French pastry cooking. Orange and Grape Crostata.

Ingredients:

• 1 small orange or handful grapes halved
• 1 store bought pie crust
• 3 oz butter room temperature
• 3 oz sugar
• 3 oz almond flour
• 2 eggs
• 1/2 tsp almond extract
• 2 tbs melted butter
• Extra sugar for sprinkling

1. Preheat oven to 400 degrees F.

2. In a large mixing bowl, combine room temperature butter and sugar until smooth. Mix in the almond flour.

3. Whisk in the eggs and almond extract. Zest your orange, (if doing the orange one), and mix into bowl. Set aside.

4. Now, slice your orange or grapes length wise and sit aside.

5. Roll out your piecrust onto a waxed lined baking sheet.

6. Spread the butter egg mixture over top of the piecrust leaving at least an inch around the perimeter.

7. Lay your slices around in a circle and fold up the edges to cover the outer slices of fruit.

8. Take your melted butter and brush over the edges. Sprinkle some sugar around crust and on top of the fruit. Bake for 40-45 minutes.

Prep Time: 15 minutes
Cook Time: 40-45
Serves: 4+

Orange Basil Pound Cake

     Was watching the Foodnetwork and they were having this competition of bakers combining sweet and savory into birthday cakes. They had to use a certain herb in their concoction. So I decided to create my own version and thought what better herb to use than basil. Now I'm probably going to get some slack for this but I used a store bought pound cake box mix to start this recipe. So here goes; Orange Basil Pound Cake.



Ingredients:
1 box store bought pound cake mix


1 bundle fresh basil
1 orange
Powdered sugar
Milk




1. Follow directions of pound cake mix box.
2. Chop up very finely all of the basil leaves with exception of 3.
3. Mix into the cake mix batter.
4. Add in zest from 1/2 orange.
5. Bake according to directions.
6. Meanwhile take 1/2 cup water and dissolve 1/2 cup sugar over medium low heat to create simple syrup.
7. Toss in the 3 left over basil leaves to infuse into the simple syrup.
8. Combine some milk and powdered sugar to create a thick icing. Mix in the other half of orange zest.
9. Once the cake is cooled take a pastry brush and spread on some of the basil syrup on top of the cake.
10. Take the powdered sugar icing and drizzle over the top. Let cool.


Prep Time: 10 minutes
Cook Time: according to box
Serves: 4+


This cake was a gigantic hit at my family's Easter brunch this. Some were hesitant to try a cake made with basil, however when they took their first bite they were so amused at the fantastic combination of flavors.

Moroccan Orange Cake

 

    In the spirit of researching my family's DNA we discovered, as most of the population of the world would too, that there are parts of our Italian/Irish DNA that can be traced back to Africa. For ours it was specifically Morocco. So in the spirit of fun and trying new things I give you my take on a traditional Moroccan Orange Cake.

 

Ingredients:

• 4 eggs
• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 2 cups flour
• 4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup fresh orange juice
• 2 tbs orange zest
• 1 tsp vanilla
• Powdered sugar

 

1. Preheat oven to 350 degrees. Grease a Bundt pan.

 

2. In a large bowl beat together to eggs and sugar until creamy.

 

3. Mix in oil.

 

4. Mix in flour, baking powder, and salt in batches until smooth.

 

5. Mix in the orange juice, zest, and vanilla.

 

6. Pour into baking pan and bake for 30-35 minutes.

 

7. Cool, slice, and serve with some powdered sugar sprinkled on top.

 

    This cake was amazing. It was good as a dessert, a side snack with a nice cup of hot tea, or I would even go as far as a nice little breakfast as you are running out the door. Perfectly flavored with natural orange and not too sweet. Definitely putting this on my dessert list for future events.  So easy and quick to make.

 

Prep Time: 5 minutes
Cook Time: 30-35 minutes
Serves: 4+

Gingerbread Bread Pudding

 

 

Made this fantastic dessert for Christmas dinner. This by far is now one of my favorite bread pudding recipes. The flavor of almost perfect gingerbread incorporated in the delicate and filling bread pudding is the perfect combination. I found this recipe online but altered it slightly. Top it with a vanilla sugar icing drizzle and you have yourself a little piece of heaven. Gingerbread Bread Pudding.

 

Ingredients:

• 1 loaf French bread cut into cubes
• 2 1/2 cups milk
• 5 eggs
• 2/3 cup brown sugar
• 1/4 cup molasses
• 1tsp ginger
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp all spice
• 2 tsp vanilla
• Milk
• Powder sugar

1. Cut bread into cubes and let sit overnight out to harden up.
2. Preheat oven to 350.
3. Mix together the milk, eggs, sugar, molasses, spices, and 1 tsp vanilla in a large bowel.
4. Place bread cubes in another bowel and pour the milk mixture over. Let sit for roughly 15 minutes.
5. Pour bread mixture into a 9 x 13 greased baking pan and bake in oven for 50 minutes until the center no longer jiggles.
6. Take some milk, powdered sugar, and 1 tsp vanilla and mix together to create a smooth pourable icing.
7. Remove bread pudding from oven, slice, and serve with the vanilla icing drizzled on top.



This bread pudding was so delicious that everyone in the house loved it and asked for seconds.  Definitely give this one a try.



Prep Time: 10 minutes
Cook Time: 50 minutes
Serves: 4+

Nutella Pastry Braid

 

 

    I cannot take credit for this one, but when I saw it online I had to make it. It is quick, simple, and will definitely satisfy your sweet tooth. If you are not a fan of Nutella you could use cookie spread or any other sweet butter. Nutella Pastry Braid.

 

 

Ingredients:

• 1 can crescent rolls
• 1/2 cup Nutella
• Powdered sugar

 

1. Preheat oven according to crescent roll package.

 

2. Roll out the crescent rolls combining all the cut edges into one large rectangle.

 

3. Take Nutella and melt in microwave for roughly 1 minute.

 

4. Spread over the dough.

 

5. Roll upwards horizontally.

 

6. Cut the roll straight down from about an inch from the top into 2 rope like sections.

 

7. Pull and twist a bit so that all the Nutella sections are visible and start braiding together.

 

8. Bake according to package.

 

This was perfect. Just sweet enough but not too over powering. Great with a cup of coffee or as an after dinner dessert.

 

Prep Time: 5 minutes
Cook Time: 10 + minutes
Serves: 4+

Grandma Binns' Black Currant Shortbread Cookies

   My grandmother Binns was an awesome little woman. As I've mentioned before she was Irish and a lot of her cooking had Irish influences as well as other British Isle ideas and traditions. These little traditional cookies are in honor of her. She loved currants and the addition of black berries just adds that extra little burst of flavor to these simple sweet little cookies. If you have ever had shortbread cookies, they are simply just butter cookies with light sweetness to them. Enjoy these Black Currant Shortbread Cookies.

Ingredients:

• 1 cup room temperature butter
• 1/2 cup powdered sugar
• 1/2 tbs vanilla extract
• 2 cups flour
• 1/2 tsp salt
• 1/2 cup currants
• 1 cup chopped black berries
• Sugar

1. Mix together the flour and salt in a bowl

2. In a stand mixer, cream the butter and powdered sugar together. Add in the vanilla.

3. Add in the flour mixture until the dough becomes firm and starts to form lumps.

4. Mix in the currants and black berries.

5. On a large sheet of plastic wrap form the dough into a log shape and press well. Wrap up and place in refrigerator for at least 2 hours.

6. Remove from refrigerator  and slice into 1/3 inch slices. Sprinkle a little sugar on top of each one. Place on baking sheet and bake in 325 degree oven for 10-15 minutes or until edges start to become golden brown.

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Inactive: 2 hours

Serves: Many



Ginger Cinnamon Biscotti

 

      Here goes another take on an Italian cookie classic. This time I thought why not attempt to create the flavor of the Christmas season? So here goes; Ginger Cinnamon Biscotti.

 

Ingredients:

• 2 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup sugar
• 1 stick butter softened
• 2 eggs
• 1/2 cup chopped candied ginger
• 1/2 tbs cinnamon
• Powdered sugar
• Milk
• Green candy sprinkles

 

1. In a bowl combine the flour, baking powder, and salt.

2. In a mixing bowl cream the sugar and butter together.

3. Slowly mix in the eggs one at a time.

4. Mix in the chopped ginger and cinnamon.

5. Now mix in the flour mixture in batches until well incorporated.

6. On a tin foil lined baking sheet form the dough into a long 1/2 inch rectangle.

7. Bake in 350 degree oven for 30 minutes until the edges are browned.

8. Let cool for 30 minutes, then slice at an angle into 1/2 inch thick cookies.

9. Bake again for another 10 minutes laid out on the same baking sheet.

10. Let cool. Mix powdered sugar and milk to make a thick icing. Drizzle over half each cookie and sprinkle with the green candy sprinkles.

 

 

These were so good and tasted just like what you would think Christmas would taste like. Perfect spiciness from the ginger and sweet warmth from the cinnamon.

 

Prep Time: 15 min

Cook Time: 30-40 min

Inactive Time: 30 min

Makes: 20+ cookies



Tiramisu

 

 

     The quintessential Italian dessert. Just the name causes certain images to appear in your mind. That of red and white checkered table clothes covered in candle light while mandolin music plays softly over head. The taste is so silky with the cheese and the hint of coffee flavoring. Such a popular dessert that it has become a must on any Italian restaurant menu. Many people think this dessert must require a lot of time and care to make, when in actuality it doesn't take much work at all. A few ingredients and you have one of the best desserts out there. Tiramisu.

 

 

Ingredients:

 

• 10 oz Mascarpone cheese
• 2 egg yolks
• 2 egg whites
• 4 tbs sugar
• 4 tbs milk
• 1 1/2 cup strong coffee cooled
• 2 tbs coffee liquor, brandy, rum, or Strega.
• 25-35 lady fingers
• Coco powder

 

1. Mix milk, coffee, 2 tbs sugar, and liquor of your choice in a casserole dish until incorporated.

2. Meanwhile, beat egg yolks and 2 tbs sugar together until creamy. Add in the mascarpone cheese.

3. In another bowl whip the egg whites until stiff peaks form. Fold cheese mixture into egg whites.

4. Now for the fun part, take each lady finger and dip them in the coffee mixture covering all sides and making sure it starts to soak up. (Hint: don't let them get soggy or they fall apart).

 Layer the lady fingers down in a 9 x 9 inch square baking dish. Once the first layer is down. Spread half the cheese mixture over top.

5. Sprinkle some coco powder. Then begin another layer of lady fingers.

6. Top with remaining cheese mixture and sprinkle with more coco powder. Refrigerate for at least 3-4 hours before serving.

 

This happens to be one of my favorite desserts of all time. Give it a try. You will love it.

 

Prep Time: 15 minutes

Inactive Time: 3-4 hours.

Serves: 5+

 



Pumpkin Chocolate Biscotti

 

 

 

    Instead of making the traditional pumpkin pie for this holiday season, why not try a twist on this traditional Italian cookie. This recipe was so easy and full of flavor that you will definitely be making this for your next festive get together with friends and family. The chocolate and hint of pumpkin flavoring make this cookie the best during these upcoming cold days. Just dip this cookie into your favorite cup of joe and any morning will turn out to be the best. Pumpkin Chocolate Biscotti

 

Ingredients:

• 2 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup sugar
• 1 stick butter softened
• 2 eggs
• 2 spoonful pumpkin puree
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• Chocolate chips

 

1. In small bowl whisk together flour, baking powder, and salt.

2. In a large bowl blend the sugar and butter together.

3. Slowly blend in the eggs one at a time followed by the pumpkin puree

4. Next mix in the cinnamon, nutmeg, and allspice.

5. Blend in the flour mixture in batches until well incorporated.

6. Form into a rectangle about 1/2 inch thick as pictured below.

 

 

 

 

7. Bake for 30 minutes in 350 degree oven.

8. Let cool for 30 minutes and cut into 1/2 inch diagonal pieces and lay flat back on baking sheet and bake for another 5 minutes.

9. Melt chocolate over double boiler and drizzle over the cookies as you choose.

 



Prep Time: 10 minutes

Cook Time: 35 minutes

Inactive Time: 30 minutes

Serves: Makes 15-20 cookies

 

Balsamic Strawberry Dessert

 

 

 

     Looking for a quick and easy snack or dessert idea? Well here is one that is sure to please everyone. Who would have thought that Balsamic Vinegar could be used in a dessert recipe? The tartness of it, the strong aroma, the almost burning sensation of it going down, well it really does work. In some countries it is used quite a bit in dessert recipes. It is surprisingly very good combined with all the flavors. In my opinion it has an almost caramel flavor to it in this delicious fresh combination. Balsamic Strawberry Dessert.

 



Ingredients:

• 1 cup halved strawberries
• 1 tbs Balsamic Vinegar
• 1 tbs Sugar
• 2 scoops Vanilla Ice cream

 

1. Cut the strawberries into halves or quarters depending on the size.




2. In a bowl combine them with the balsamic vinegar and sugar and mix. Let sit for roughly 30-45 minutes.




3. Spoon over the ice cream and enjoy!

 

     This truly is a great combination of flavors. Trust me, it is amazing. The perfect combination of sweetness, a bit of saltiness, and fresh with flavors.

 

Prep Time: 45 minutes
Cook Time: 0
Serves: 2

Fruity Pebbles Milkshake

 

 

     Yep, you read that right. Fruity Pebbles Milkshake. I was at my cousins one evening and her son was talking about this restaurant in another town that served breakfast cereal milkshakes. Well hell it sounded so good I had to run to the store and get the main ingredients to make this delicious fruity treat. Fruity Pebbles Milkshake.

 

Ingredients:

• 3 scoops vanilla bean ice cream
• 1 cup fruity pebbles cereal
• 1 cup milk
• 1 tsp vanilla extract

 

1. Pour the cereal into a food processor and blend until a fruity powder is all that is left.

 

2. Take ice cream, milk, and extract, along with powder and place in blender. Pulse until the perfect shake consistency has occurred.

 

3. Pour into glass and serve.

 

Prep Time: 5 minutes

Cook Time: 0 minutes

Serves: 1

 

The perfect, wacky, evening snack when you are craving something sweet and delicious. Definitely gives this a try. Quick, simple, and easy.



Peach Drumpcake

 

 

     Here's a funny story, was at the river with my friend and had brought a bag of fresh Doughnut Peaches I bought at my local grocery store. They look like little doughnuts, (given the name), and are full of delicious flavor. Sweet, soft, and perfect. We were talking about how to incorporate them into a fantastic dessert. So, we came up with this great combination of a dump cake with a crumble topping and gave it the name; drumpcake. Quick, easy, and so so good. Peach Drumpcake. 

 

Ingredients:

• 1 box yellow cake mix
• 3 eggs
• 1 cup water
• 1/3 cup vegetable oil
• 3 fresh doughnut peaches
• 1 cup oats
• 1/2 cup brown sugar
• 1 stick butter
• 1 tbs cinnamon
• Powdered sugar
• Milk

1. Make the cake mix according to the box; Combine mix, eggs, water, and oil and mix together until smooth.

2. Cut up the peaches into bite size pieces and mix into the cake mix. Cook according to box.

3. Meanwhile in a little sauce pan over medium high heat melt the butter. Mix in the brown sugar, oats, and cinnamon. Combine until a chunky sauce has formed.

4. Just as the cake is finished, let it cool for a bit then spread the oat mixture over top.

5. Combine some powdered sugar and milk to make an icing and pour over the cake. Serve.

Prep Time: 15 minutes

Cook Time: 25-35 minutes

Serves: 8+





Plum Crostata




 

    There is something about fresh fruit that just makes you want to bake something sweet. I found these delicious black plums at my local grocery store. I thought; why not make a great pie sort of dessert. This crostata was full of flavor and just had just the right amount of sweetness. I did find, however, that I needed to add just a bit more sugar. Once the plums were cooked, they became a bit bitter. So I would recommend adding just a little over a cup of brown sugar to cut the bitterness. Plum Crostata.

 

 

 

Ingredients:

• 4 black plums
• Zest from 1/2 orange
• 1 cup brown sugar
• 1 tbs lemon juice
• 1 pie crust
• Pinch salt
• 1 egg
• Sugar

 

1. Slice the plums into equal slivers. Place into a bowl.

 

2. Zest half a large orange into the bowl.

 

3. Toss with the brown sugar, lemon juice, and pinch of salt. Let sit about 10 minutes.

 

4. Meanwhile roll out the pie crust. (I just bought a frozen store one).

 

5. Fan out the slices of plums as picture below.  Fold up the edges of the pie crust as picture.

 

6. Whip the egg with some water and brush over the outer edge of the pie crust and sprinkle with some sugar.

 

7. Bake in oven on a tinfoil covered sheet at 350 degrees for roughly 20-25 minutes or until pie crust has browned.

 

Prep Time: 15 minutes

Cook Time: 20-25

Serves: 4

 

 

 

 

 

Sticky Toffee Pudding

Sticky Toffee Pudding



     What is Sticky Toffee Pudding? Well it is a classic British dessert perfect for your afternoon tea or dinner party with friends. I first discovered this dessert as a child when the neighbor kids mother used to make it all the time. I completely forgot about this cake until I went searching for what exactly it was. This delicious dessert has been enjoyed by people for ages. Give it a try! Trust me you will love it. Sticky Toffee Pudding.

Cake Ingredients:

• 1 cup dates chopped
• 1/2 cup water
• 1/2 tsp baking soda
• 1 tsp salt
• 1 1/2 cups flour
• 1 stick butter at room temperature
• 1 cup packed brown sugar
• 1/2 tsp vanilla
• 2 eggs

Sauce:

• 3/4 stick butter
• 3/4 cup brown sugar
• 1/2 tsp vanilla
• 1/4 cup cream

1. Preheat oven to 350 degrees. Coat a 9x13 inch pan with cooking spray.

2. Combine the chopped dates, water, and baking soda in a saucepan and cook over high heat until boiling. Remove and set aside.

3. Combine flour and salt in one bowl and whisk together.

4. Combine butter and brown sugar in another bowl and beat with a mixer until the mixture is smooth.

5. Add in vanilla and eggs one at a time and mix well.

6. Stir in the date mixture and then the flour until well incorporated.

7. In another saucepan bring some water to a boil.

8. Pour the cake mixture into the coated pan. Sit the pan in another larger baking pan and pour the boiling water around to create a water bath. (Be careful).

9. Place in oven and bake for about 45 minutes or until the center is cooked through.

10. Meanwhile in another saucepan on the stove over medium high heat melt the butter, brown sugar,
and vanilla just until the mixture starts to simmer and bubble.

11. Slowly add in the cream and stir until the mixture becomes thick and doubles in volume.

12. Slice cake into individual pieces and pour the toffee sauce over. Serve with vanilla ice cream.

This dessert will definitely become a favorite.

Prep Time: 5 minutes.
Cook Time: 60+
Serves: 5+

Butterscotch Pie

Butterscotch Pie

 

 

 

     Was in one of those moods where I was craving a delicious dessert. I have no diner to head over too and the local grocery doesn't really make any good desserts, so I decided to take a try at making an old fashioned type of pie. One of those you only see in movies, or hear about from your mother or another older member of the family. So here goes; Butterscotch Pie. Creamy, nutty, sweet, and perfect topped with fresh meringue. 

 

Ingredients:

• 2 tbs butter
• 1 cup brown sugar
• 1 tsp salt
• 1/2 cup heavy cream
• 3 tbs flour
• 4 egg yolks, (save whites for meringue)
• 1 1/2 cups milk
• 1 tsp vanilla
• Pie crust

 

1. In a medium size sauce pan over medium heat melt butter. Add brown sugar, salt, and cream and cook for roughly five minutes stirring constantly.

 

2. Mix in flour and whisk until well combined and no lumps remain.

 

3. Slowly temper egg yolks into the mixture so as not to scramble.

 

4. Add in milk and lower heat and cook for about 10 minutes stirring frequently.

 

5. Let cool and mix in vanilla. Pour into pie crust.

 

6. Bake at 350 degrees for about 15-20 minutes or until crust has browned.

 

7. Whip egg whites with 1/2 cup sugar until stiff peaks form. Layer over pie and bake at 400 degrees until meringue browns on its peaks about 5 minutes.

 

This pie is perfectly sweet, filling, but also delicate in its flavors.

 

Prep Time: 0 min

Cook Time: 40 min

Serves: 4-8

 



Leona O'Connor Binns' Brandy Bread Pudding

Leona O'Connor Binns' Brandy Bread Pudding

 

 

 

     For his recipe I decided to go back to my Grandmother Binns. An extremely talented, friendly, and well rounded Irish woman. She was a tough bird let me tell you. She raised ten children, got a college education, worked as a teacher in the school, and still was able to put dinner on the table every night. I remember her fondly. Every Sunday after mass the entire family would arrive at her house for Sunday breakfast. She made it all. Eggs, bacon, sausage, pancakes, toast, grapefruit, coffee, etc.; it was all there. She not only fed just me and my siblings but all of the cousins. It was a spectacular event when any of the twenty three first cousins and family where in town. The kitchen was so full that tables had to be placed all throughout the living room and dining room just to hold all of us. Even the priest and nun were presented at times. Those were some great times. As an Irish woman she cooked a lot of the traditional foods of her culture. I have recreated a few of them on her before. When trying to come up with another I had to ask my father and aunt about some dishes I had never had before but that they remembered fondly. One in particular was her bread pudding. After compiling all the ingredients that she used I had the help of my chef at the restaurant I work at to provide me with a simple recipe for the bases of a good bread pudding. Grandma Binns' pudding had a combination of flavors in it. She used peaches, raisins, and some brandy to help create a wonderful array of flavors in your mouth. She even went as far as to create a meringue that she topped the whole thing. Leona O'Connor Binns' Brandy Bread Pudding.

 

Ingredients:

 

• 3/4 a loaf of stale French bread
• 1 pint heavy whipping cream
• 1/2 cup sugar
• 1/2 tbs cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 6 egg yolks
• 6 egg whites
• 1 15 oz can peaches drained
• 1/2 cup raisins
• 1/2 cup brandy
• 1/2 cup sugar

 

1. Preheat oven to 400 degrees.

 

2. Cut French bread into halves, then half again and cut into little square chunks and set in large bowl.

 

3. Mix sugar, cinnamon, nutmeg, and allspice in a bowl.

 

4. In a sauce pot scald cream over high heat.

 

5. Combine egg yolks and sugar mixture together in bowl and whisk until pale yellow.

 

6. Temper cream mixture into the egg yolk mixture.

 

7. Pour egg/cream mixture into bread bowl and combine and let sit to cool for 30 minutes.

 

8. Dice up into chunks the peaches and mix into bread custard bowl.

 

9. In another sauce pan pour raisins and brandy and simmer over medium high heat to cook off some of the alcohol and hydrate the raisins.

 

10. Drain raisins and combine into the bread mixture.

 

11. In a 9 x 13 greased glass pan pour bread mixture. Sit pan inside a larger glass pan and pour water in around the bread pudding pan to create a water bath around and bake covered with tinfoil for 45 minutes until the pudding has settled.

 

12. Meanwhile take the egg whites and mix with a hand mixer until stiff peaks have form. Combine the other 1/2 cup sugar to flavor the meringue.

 

13. Remove pudding from oven, pour the left over cooked brandy over the top of the pudding, spread with the meringue and place back in the oven uncovered and not inside the water bath to brown the meringue for about 15 minutes.

 

14. Let cool before serving.

 

     This bread pudding was so light and crisp it was amazing how delicious it was. The flavors of the peaches, raisins, brandy, were all light and not overpowering that you can eat a couple pieces before feeling guilty for eating such a rich dessert. It definitely brought back memories to my aunt and father that they had not had in over 30 years.

 

Prep Time: 30 minutes

Cook Time: 55 minutes

Serves: 4-5

 

Grandma Binns, (Leona) and I 

 

Panna Cotta With Blackberry Sauce

Panna Cotta with Blackberry Sauce

 

     A traditional Italian dessert that is not too sweet or too heavy is Panna Cotta.  I had this theory that if you make plain Panna Cotta and add some sweetened cereal that the combination could taste just like a bowl of that specific cereal. The local grocery was having a sale on fresh blackberries, so what better thing to make than a blackberry sauce to pour over the homemade Panna Cotta.  The flavors complimented each other.  The creaminess of the custard, the fruit flavors of the berries, and the sweetened crunch from the cereal all came together in a fantastic spoonful of delight. The dessert was quick and easy to make in no time.  I borrowed a simple recipe for the Panna Cotta off line.  Panna Cotta with Blackberry Sauce. 

Ingredients:

• 3 cups half and half
• 1-cup heavy cream
• 1/2-cup sugar
• 2 vanilla extract
• 6 tbs Ice water
• 2 packets gelatin
• Sweetened corn cereal

     In a medium saucepan over medium high heat combine the half and half, cream, and sugar and gently cook until all the sugar has dissolved and the mixture is fairly warm.  Do not boil.  Remove from heat and stir in the vanilla extract. Meanwhile in a medium bowl combine the water and gelatin.  Pour in and mix the cream mixture into the gelatin mixture.  Pour into individual ramekins or small bowls and chill overnight.  Serve with your choice of berry sauce.  I combined mine with a fresh blackberry sauce. 

     I took a small bunch of fresh blackberries and combined them with 3/4 cup of sugar and heated on the stove until the berries began to break down.  Added in a tbs of lemon juice and viola, a nice berry sauce to pour over and serve with the panna cotta.  Top with some crumbled sweetened corn cereal and you have yourself and interesting twist on a traditional Italian dessert.  Serves 8 in small ramekins.