The Everything Potluck Cookbook
Page 27
2 cups crushed vanilla sandwich cookies
1 cup ground pecans
½ cup crushed toffee baking bits
1. Cut cake into 14 slices, then cut each slice in half lengthwise to make long slender pieces. In large bowl, beat butter with powdered sugar and cream until blended.
2. Slowly add rum, beating until smooth. You may need to add more sugar or cream until a soft spreading consistency is reached.
3. On plate, combine crushed cookies, pecans, and toffee bits. Frost the angel food pieces on all sides with the rum mixture, then roll in pecan mixture to coat.
4. Place on waxed paper-lined cookie sheet; cover and chill or freeze until ready to serve.
Best Chocolate Fudge Sauce
Use this spectacular sauce to top ice cream layered in a glass pan, or serve it as part of an ice cream sundae bar.
MAKE AHEAD
INGREDIENTS | YIELDS 4 CUPS SAUCE
⅓ cup butter
2 cups chocolate chips
1 cup milk chocolate chips
1 (12-ounce) can evaporated milk
¼ cup heavy cream
3½ cups powdered sugar
1 teaspoon vanilla
1. Combine all ingredients except vanilla in large heavy saucepan. Place over medium heat and bring to a boil, stirring frequently with wire whisk.
2. Reduce heat to low. When sauce boils and can’t be stirred down, cook for 8 minutes, stirring every minute, until smooth and thick.
3. Let sauce cool at room temperature, stirring occasionally, until very thick, about 2–3 hours. Stir in vanilla and store in refrigerator. Can warm in the microwave as needed. Sauce does not freeze hard; it will become slightly chewy when frozen.
Chocolate Caramel Rice Pudding
This decadent recipe is a great combination of comfort food and elegance.
INEXPENSIVE
INGREDIENTS | SERVES 8
4 cups water
2 cups milk
½ teaspoon salt
½ cup brown sugar
1 cup long-grain white rice
1 cup semisweet chocolate chips
1 cup heavy cream
2 tablespoons powdered sugar
2 teaspoons vanilla
½ cup caramel ice cream topping
1. In large saucepan, bring water, milk, salt, and sugar to a boil. Stir in rice. Bring to a simmer, then cover and cook over low heat for 40–50 minutes until rice is very soft. Stir gently twice during cooking time. Stir in chocolate chips until melted, then transfer to large bowl and chill until cold.
2. In small bowl, beat cream with powdered sugar and vanilla. Fold into rice mixture and place in serving cups. Drizzle with caramel ice cream topping. Chill for 2–3 hours before serving.
Curried Fruit Crisp
All these fruits are complemented beautifully by the curry powder and the crunchy topping.
HEALTHY
INGREDIENTS | SERVES 12
1 (15-ounce) can sliced peaches, drained
1 (15-ounce) can pineapple tidbits, drained
1 (15-ounce) can apricot halves, drained
2 tablespoons lemon juice
1¼ cups melted butter, divided
1½ tablespoons curry powder
½ cup brown sugar
2 cups dark brown sugar
1½ cups flour
2 cups quick-cooking oatmeal
1 teaspoon cinnamon Pinch salt
Transport Tips
You could bake this dish and take it immediately to the party. It will cool down in the car and while you’re eating dinner. Or you could assemble the whole thing and bake it at the party. There’s nothing in the recipe that requires refrigeration, so you don’t need to worry about keeping it cool.
1. Preheat oven to 375°F. Arrange all the drained fruit in a 9″ × 13″ glass baking dish. In small bowl, combine lemon juice, ¼ cup butter, curry powder, and cup brown sugar; mix well. Spoon this mixture over the fruit; stir gently to coat.
2. In large bowl, combine 2 cups dark brown sugar, flour, oatmeal, cinnamon, and salt. Add remaining 1 cup melted butter and mix until crumbly. Press this mixture over the fruit.
3. Bake for 50–60 minutes or until the topping is dark golden brown and crisp. Let cool for 30 minutes, then serve warm with ice cream.
Pots de Crème
These dense little puddings are full of chocolate. You must serve this in tiny cups with demitasse spoons.
INEXPENSIVE
INGREDIENTS | SERVES 6
3 eggs
½ cup brown sugar
2 squares unsweetened chocolate,
chopped
1 cup heavy cream
1 cup milk Pinch salt
2 teaspoons vanilla
1 cup milk chocolate chips
¼ cup caramel ice cream topping
Party Fun
These little desserts are really the perfect end to almost any meal. The portion is small because the dessert is very rich. Decorate them so they match the scheme of your party. Use decorative custard or demitasse cups, or top each one with a candied violet before serving. A dollop of flavored whipped cream is also a perfect finish.
1. In top of double boiler, beat eggs until foamy. Add sugar and beat again. Add chocolate; place over simmering water. Cook and stir until chocolate melts.
2. Add cream, milk, and salt; cook, stirring with wire whisk, until mixture becomes thick and reaches 140°F.
3. Remove from heat and stir in vanilla. Let cool for 15 minutes, then stir in chocolate chips and pour into 6 demitasse cups. Cover and chill for 3–4 hours. Top with a drizzle of caramel ice cream topping before serving.
Frozen Fruitcake
This frozen dessert is an old-fashioned treat. Drizzle it with some chocolate sauce before serving if you’d like.
MAKE AHEAD
INGREDIENTS | SERVES 9
1 (8-ounce) can crushed pineapple, drained
1½ cups whole milk
½ cup sugar
¼ cup flour
1/8 teaspoon salt
3 eggs, beaten
2 teaspoons vanilla
1 cup chopped dates
1 cup pecan pieces
2 cups crumbled coconut macaroons
1 cup heavy whipping cream
2 tablespoons powdered sugar
1. Drain pineapple, reserving juice. Add enough whole milk to the juice to equal two cups. In large saucepan, heat milk mixture until bubbles form around the edge. In small bowl, combine sugar, flour, and salt; add half of the milk mixture and stir until smooth. Return to saucepan with remaining milk mixture. Cook for 8 minutes, stirring frequently, until thick.
2. Beat eggs in small bowl until light; gradually beat in ½ cup of the hot milk mixture. Return egg mixture to saucepan, then simmer for 2 minutes, stirring with wire whisk. Remove from heat and stir in vanilla; cool for 30 minutes.
3. Add dates, drained pineapple, pecans, and macaroons. In small bowl, beat cream with powdered sugar until stiff peaks form. Fold into fruitcake mixture.
4. Place in 9-inch glass baking dish and freeze until firm. To serve, cut into squares.
Biscuit Tortoni
The combination of crumbled macaroons with chocolate ice cream and cream is just scrumptious.
MAKE AHEAD
INGREDIENTS | SERVES 12
1 quart chocolate ice cream
1 cup heavy whipping cream
3 ½ cup powdered sugar
2 tablespoons rum, if desired
½ cup chopped toasted almonds
1 cup crumbled almond macaroons
1 cup chocolate fudge ice cream topping
Party Fun
Make this recipe with lots of different ice cream and ice cream topping flavors. You could also use coconut macaroons in place of the almond macaroons. Try strawberry ice cream with coconut macaroons and strawberry ice cream topping. Or use a flavored sherbet with coconut macaroons and chocolate ice cream topping.
1. Line 12 muffin tins with paper liners and set aside. Place ice
cream in large bowl; let stand while you beat cream with powdered sugar and rum.
2. Beat the cream mixture into the ice cream. Fold in almonds, and crumbled macaroons until blended, then fold in topping to marble.
3. Spoon mixture into prepared muffin cups. Cover and freeze until frozen solid, about 5–6 hours. To serve, let stand at room temperature for 10 minutes before eating.
Apple Cashew Toffee Crisp
Cashews and toffee bits add fabulous flavor and texture to the candy-like topping of this classic crisp recipe.
INEXPENSIVE
INGREDIENTS | SERVES 12
7 Granny Smith apples, peeled and sliced
2 tablespoons lemon juice
¼ cup apple juice
½ cup sugar
½ cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon
3 ¼ teaspoon nutmeg
2 cups quick-cooking oatmeal
2 cups flour
2 cups brown sugar
½ teaspoon baking soda
1 cup butter, melted
1 cup English toffee bits
½ cup chopped cashews
Party Fun
You can use different types of apples in this easy dessert recipe. But make sure that you choose apples that hold their shape after baking. Those apples include Cortland, Empire, Golden Delicious, Granny Smith, Jonathan, McIntosh, and Winesap. Also try different nuts—chopped walnuts or pecans would be delicious.
1. Preheat oven to 350°F. Peel and slice apples. Place the apples in a bowl with the lemon juice and apple juice as you work; toss to coat apples. Sprinkle with ½ cup sugar, ½ cup brown sugar, 2 tablespoons flour, 1 teaspoon cinnamon, and nutmeg and toss.
2. In large bowl, combine oatmeal, 2 cups flour, brown sugar, and baking soda and mix well. Add melted butter and mix until crumbs form. Stir in toffee bits and cashews.
3. Place half of the oatmeal mixture in a 13″ × 9″ pan. Top with apple mixture, then remaining crumb mixture. Bake for 45–55 minutes or until topping is browned and apples are tender when pierced with a fork. Let cool for 1 hour, then serve.
Apricot Alaska
Pasteurized egg whites take a while to form peaks; just keep beating!
MAKE AHEAD
INGREDIENTS | SERVES 8
1 quart vanilla ice cream, slightly softened
1 cup frozen nondairy whipped topping, thawed
½ cup apricot preserves
1 tablespoon lemon juice
1 Make-Ahead Pie Crust (page 251), baked and cooled
1 cup miniature marshmallows
1 tablespoon apricot preserves
2 pasteurized egg whites
¼ teaspoon cream of tartar
½ cup sugar
1. In large bowl, combine ice cream with whipped topping, ½ cup preserves, and lemon juice; beat until smooth. Place into Pie Crust and freeze until firm, about 4 hours.
2. In small microwave-safe bowl, combine marshmallows with 1 tablespoon preserves. Heat on 100% power until marshmallows melt, about 1–3 minutes. Stir until smooth; set aside.
3. In large bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Beat in the marshmallow mixture.
4. Use this mixture to top the pie, sealing the meringue to the edges of the pie. Freeze for 4–6 hours.
5. When ready to serve, heat oven to 425°F. Bake pie for 2–5 minutes until meringue is lightly browned. Serve immediately.
Citrus Meringue Torte
The completed recipe has to chill for a few hours so the filling has time to soften the meringue a bit.
INEXPENSIVE
INGREDIENTS | SERVES 8
3 egg whites
1 teaspoon lemon juice Pinch salt
1½ cups sugar, divided
3 tablespoons flour
1/8 teaspoon salt
½ cup orange juice
½ cup lemon juice
3 egg yolks
2 tablespoons butter
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla
Party Fun
Make the meringue shell ahead of time, then make the filling up to the point where the cream is folded in. Whip the cream and assemble the pie as part of the fun while dinner is cooking, then chill it until you are ready to eat dessert. This recipe can also be made in tartlet pans for cute individual desserts.
1. Preheat oven to 275°F. Spray a 9-inch pie pan with nonstick baking spray containing flour; set aside.
2. In large bowl, beat egg whites with lemon juice and salt until soft peaks form. Gradually add ¾ cup sugar, beating until stiff peaks form and sugar dissolves. Spread into pie pan. Bake for 1½ hours, then turn off oven and open door; let crust cool completely.
3. In large saucepan, combine ¾ cup sugar, flour, salt, orange juice, and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Boil and stir for 1 minute.
4. Remove from heat and stir some of the mixture into egg yolks, then return egg yolk mixture to saucepan. Bring to a boil; boil for 1 minute. Remove from heat and stir in butter. Cover and chill.
5. In small bowl, beat cream with powdered sugar and vanilla until stiff; fold into cooled orange juice mixture. Pile into meringue shell, cover, and chill for 1–2 hours.
Ice Cream Roll
Sponge cake is rolled up with strawberry sorbet and drizzled with lemon sauce in this excellent recipe.
HEALTHY
INGREDIENTS | SERVES 8
4 eggs, separated
½ teaspoon cream of tartar
1/8 teaspoon salt
1 cup sugar, divided
2 teaspoons vanilla
1 tablespoon lemon juice
1 teaspoon grated lemon zest
¾ cup flour
2 tablespoons cornstarch
6 cups strawberry sorbet, softened
½ cup purchased lemon curd
3 tablespoons heavy cream
Make It Healthy
When you shop for the strawberry sherbet, be sure to read labels. Some of the strawberry sherbets or sorbets available provide a good amount of vitamin C per serving, some up to 25% of recommended daily allowance. As long as you’re going to eat dessert, you might as well get some nutrition from it!
1. Preheat oven to 350°F. Grease a 15″ × 10″ jelly roll pan with solid shortening, line with parchment paper; grease the parchment paper and set aside.
2. In large bowl, place egg whites. Add cream of tartar and salt and beat until soft peaks form. Gradually beat in ½ cup sugar until stiff peaks form.
3. Using same beaters, in small bowl beat egg yolks with vanilla, lemon juice, lemon zest, and remaining ½ cup sugar. Beat until mixture is pale yellow. Sift together the flour and cornstarch.
4. Fold the egg yolk mixture and the flour mixture into the egg whites. Spread into prepared pan. Bake for 12–17 minutes or until the cake is light brown and springs back when lightly touched.
5. While cake is in oven, heavily sprinkle a kitchen towel with powdered sugar. Invert cake onto towel and remove parchment paper. Roll up cake in towel, starting with short side; let cool.
6. Unroll cake and spread with sorbet. Roll up, wrap in waxed paper, and freeze until firm, 4–6 hours. To serve, unwrap and slice into 1-inch pieces. Combine lemon curd with cream; drizzle over slices and serve.
Éclair Torte
This dessert tastes just like an éclair, but it serves a crowd. Make it the same day you want to eat it.
MAKE AHEAD
INGREDIENTS | SERVES 20
1 cup water
½ cup butter
¼ cup sugar
¼ teaspoon salt
1 cup flour 4 eggs
2 teaspoons vanilla
2 (16-ounce) cans prepared chocolate frosting
1 (8-ounce) package cream cheese, softened
3 cups cold milk
2 (4-ounce) packages French vanilla pudding m
ix
1½ cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla
2 (6-ounce) milk chocolate bars, grated
½ cup caramel ice cream topping
1 cup toffee baking bits
1. Preheat oven to 400°F. Spray a 10″ × 15″ jelly roll pan with nonstick baking spray containing flour and set aside.
2. In large saucepan, combine water, butter, sugar, and salt over high heat. Bring to a hard rolling boil. Stir in flour all at once and beat hard until mixture forms a ball and cleans sides of pan.
3. Remove from heat and beat in eggs, one at a time, until smooth and shiny. Beat in 2 teaspoons vanilla and spread in prepared pan. Bake for 18–24 minutes until puffy and deep golden brown. Cool completely on wire rack.