Just Desserts
Dec. 23rd, 2006 12:17 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
omorkaSo, over the past couple of days a couple of people have asked me for the recipes for a couple of desserts. So here they are:
If you have a stand mixer, this recipe is only slightly more complicated than falling off a log.
Danish Wedding Cookies
======================
1 cup butter (DO NOT substitute oleo)
1/4 cup sugar
Let the butter stand 15 minutes to soften slightly. Cream the butter; add sugar and blend thoroughly. Add
1 3/4 cup flour
gradually. Blend in
1/4 t salt (or to taste; if you used salted butter, you may not need this)
2 cups chopped pecans
one at a time. Roll by tablespoons into balls, place on a lightly greased cookie sheet (or an ungreased sheet lined with fresh parchment paper), and bake at 300° F for 15 minutes or until lightly browned. Remove and let cool for three minutes. Roll in
1 1/2 c powdered sugar
in a medium-sized bowl; coat thoroughly. Let set until completely cool. Will keep at room temperature for about a week if well covered.
---
This is an old Virginian recipe. This version is more or less taken from Marion Cunningham's Fannie Farmer Baking Book; I make only a couple of tiny changes.
John Tyler Pie
===========
1 9-inch pie shell
If you're making a regular pie shell fresh (which you should), bake it blind at 400° F for 10 minutes while you're making the filling, and then lower the heat to 375°. If you're using a premade pie shell or a crumb crust, just preheat the oven to 375° to start with.
1 1/2 cups brown sugar (I've used both all light brown and half light and half dark with success; all dark brown sugar tastes too molasses-y)
1 stick (8 T) salted butter
1/2 cup heavy cream or whipping cream
1/4 t salt
Cut the butter up into pieces. Add the sugar, butter, cream, and salt to a medium saucepan and heat over medium-low heat, stirring, until the butter is melted; you shouldn't be able to feel any individual grains of sugar anymore. Remove the saucepan from the heat.
3 eggs
2 t vanilla extract
1/4 t nutmeg, mace, or allspice (mace is traditional; I like the nutmeg or half nutmeg and half allspice myself, but I made the one last night with just allspice since I know Bugcatch is allergic)
Beat these together thoroughly. Blend in 1/4 cup of the sugar mixture, then pour the egg mixture back into the sugar mixture, beating constantly (if you don't stir thoroughly, the unmixed threads of egg will try and scramble in the hot sugar mixture). Pour the custard into the partially baked pie shell and return to the oven at 375° F. Bake for 25-35 minutes, depending on your oven; the filling will puff up as it bakes and the top will ripple. It's done when the sides are set but the very center still jiggles when shaken. Serve warm (not hot) with a trickle of heavy cream or very lightly sweetened whipped cream.
This does not keep well; refrigerate any uneaten slices as soon as possible and eat within 3 days.
If you have a stand mixer, this recipe is only slightly more complicated than falling off a log.
Danish Wedding Cookies
======================
1 cup butter (DO NOT substitute oleo)
1/4 cup sugar
Let the butter stand 15 minutes to soften slightly. Cream the butter; add sugar and blend thoroughly. Add
1 3/4 cup flour
gradually. Blend in
1/4 t salt (or to taste; if you used salted butter, you may not need this)
2 cups chopped pecans
one at a time. Roll by tablespoons into balls, place on a lightly greased cookie sheet (or an ungreased sheet lined with fresh parchment paper), and bake at 300° F for 15 minutes or until lightly browned. Remove and let cool for three minutes. Roll in
1 1/2 c powdered sugar
in a medium-sized bowl; coat thoroughly. Let set until completely cool. Will keep at room temperature for about a week if well covered.
---
This is an old Virginian recipe. This version is more or less taken from Marion Cunningham's Fannie Farmer Baking Book; I make only a couple of tiny changes.
John Tyler Pie
===========
1 9-inch pie shell
If you're making a regular pie shell fresh (which you should), bake it blind at 400° F for 10 minutes while you're making the filling, and then lower the heat to 375°. If you're using a premade pie shell or a crumb crust, just preheat the oven to 375° to start with.
1 1/2 cups brown sugar (I've used both all light brown and half light and half dark with success; all dark brown sugar tastes too molasses-y)
1 stick (8 T) salted butter
1/2 cup heavy cream or whipping cream
1/4 t salt
Cut the butter up into pieces. Add the sugar, butter, cream, and salt to a medium saucepan and heat over medium-low heat, stirring, until the butter is melted; you shouldn't be able to feel any individual grains of sugar anymore. Remove the saucepan from the heat.
3 eggs
2 t vanilla extract
1/4 t nutmeg, mace, or allspice (mace is traditional; I like the nutmeg or half nutmeg and half allspice myself, but I made the one last night with just allspice since I know Bugcatch is allergic)
Beat these together thoroughly. Blend in 1/4 cup of the sugar mixture, then pour the egg mixture back into the sugar mixture, beating constantly (if you don't stir thoroughly, the unmixed threads of egg will try and scramble in the hot sugar mixture). Pour the custard into the partially baked pie shell and return to the oven at 375° F. Bake for 25-35 minutes, depending on your oven; the filling will puff up as it bakes and the top will ripple. It's done when the sides are set but the very center still jiggles when shaken. Serve warm (not hot) with a trickle of heavy cream or very lightly sweetened whipped cream.
This does not keep well; refrigerate any uneaten slices as soon as possible and eat within 3 days.
