DESSERT!!

Originally Posted by dvdegeorge
This is my favorite dessert


Sour cream apple crumble pie


Ingredients

Crust
1 Pillsbury refrigerated pie crust (from 15-oz. box)if you are good at making scratch crust do it(I'm not and this is easier), softened as directed on box
Filling
1 1/4 cups sour cream
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla
1 egg
6 cups 1/4-inch slices peeled granny smith apples
Topping
1/2 cup all-purpose flour
1/2 cup chopped walnuts
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Dash salt
3 tablespoons cold butter or margarine

Directions

Heat oven to 400 degrees F. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat sour cream, granulated sugar, flour, salt, vanilla and egg with wire whisk until well blended; stir in apples. Pour into crust-lined pie plate.
Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 30 minutes longer.
Meanwhile, in medium bowl, mix all topping ingredients except butter. With fork, cut in butter until mixture looks like coarse crumbs; refrigerate until ready to use.
Sprinkle topping over pie. Bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, about 2 hours. Cover and refrigerate any remaining pie.



Originally Posted by dvdegeorge
If you want to go more traditional italian this is excellent!

Tiramisu


6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee or expresso, room temperature
2 to 3 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder

Directions
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.


Pineapple Upside Down Cake!!!

Originally Posted by Mannlicher
I had not made one of these in ages. Dusted off my old recipe, and whipped one up today. Still an excellent cake, with the crusty sugar/pecan/pineapple topping, and the soft sponge cake.
I always make the cake in a Cast Iron skillet. Today, it was in a 100+ year old Griswald.
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Pineapple Upside Down Cake
Preheat over to 350F
1/3 cup Butter
1/2 cup, packed Dark Brown Sugar
Tablespoon Bourbon
sliced pineapple
half cup chopped pecans
1 cup flour
1 teaspoon baking powder
dash salt
2 Large Eggs
2/3 cup sugar
1/4 cup pineapple juice

Melt the butter in a 9 inch Cast Iron skillet. Add the Dark Brown Sugar, and mix well. Over low heat, bring to a bubbling boil, and continue to mix well.
Add the Bo urbon, and mix in. Set pan aside.
Place the pineapple slices into the pan, as many as will fit. Sprinkle the chopped Pecans all over the Pineapple and syrup.

Sift the flour, with the baking powder and salt, three times. Break the eggs into a mixing bowl, and beat on medium speed until they thicken.
Gradually add the sugar, beating until the mixture is thick and frothy.
In thirds, add the dry ingredients into the beaten egg. Fold in with a spatula or spoon, do not use the the mixer. Alternate adding the dry ingredients with the Pineapple juice. Beginning and ending with the dry mixture.

Spoon the batter over the Pineapple slices. Gently smooth the batter. Place the skillet into the over, and bake for 25 minutes. Check for doneness. When finished, remove from the oven, and rest on a cake rack for 10 minutes. Place a plate over the skillet, and invert. The cake will drop out.

Best eaten when still warm. smile



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