Desserts

 

APPLE STRUDDLE  DOUGH

 Dessert Recieps
Dessert Recipes

STEP ONE

INGREDIENTSQUANTITY
Bread flour

Pastry flour

Salt

Egg

Shortening

Water
5 oz

3 oz

1/8 oz

1/4

5

4

METHOD


1.Mix into a smooth dough.Shape into a ball and brush brush with vegetable oil.Let
dough relax for ½ hour .Spread dough on a 36 by 36 inch cloth and stretch thin and
transparent (like tissue paper).This dough will make a 30 inch by 30 inch square .

STEP TWO

METHOD

2. Brush entire surface with butter ; egg wash bottom.

STEP THREE

METHOD

3. Spread filling (recipe of filling is given below) leaving 2 inch on each side.Fold ends
under.Roll like jelly roll.Cut in half and place on paper lined pan.Brush with butter.

APPLE FILLING OF STRUDLE

STEP ONE

Total yield : 25 serving

Remarks: Use with strudel leaves.

INGREDIENTS QUANTITY
Apples NO 10 can

Brown sugar

Butter

Cinnamon

Raisins
7 lb

1 lb

8 oz

1 tsp

8

METHOD


1. Melt butter.Add remaining ingredients.Steam.Remove from heat.

STEP TWO

INGREDIENTS QUANTITY
Cakes cubed or diced, toasted.12
2. Add to ingredients in step one

CREPES

STEP ONE

Crepes
CREPES
INGREDIENTS QUANTITY
Whole eggs

Water

Salt

8

1 qt

1/2 oz


1. Mix and blend eggs and water.Add salt.

STEP TWO

INGREDIENTS QUANTITY
Cornstarch (1 cup)

Flour (1 cup)
4

4

2. Gradually add corn, starch and flour.Blend well.

STEP THREE

INGREDIENTS

QUANTITY

Butter melted4 oz

METHOD

3. Add to mixture in step two .Blend

STEP FOUR



4.Heat an ungreased pan .Ladle in batter , rolling and turning pan so entire surface is
thinly covered.Saute without coloring Turn .Set other side without coloring.
5. Place a small amount of granuled sugar in pan .Allow to caramelize while pressing
with back of a spoon.Add 2 pats butter and juice or rind of 1 lemon.Add crepes baste
with liquid and fold. Deglaze pan with brandy.Flame.Pour over plated crepes.

Total : Yield: 20 serving

Remarks: A mix of 1 qt liquid makes about 60 crepes.To store cover with waxed paper
or foil and refrigerate.If crepes tends to stick while sauteing ,pan may be wiped
occasionally with a cloth dipped in melted butter.Use just enough to produce a light
coating.This should be done only when absolutely necessary.

TORTE DE RICCOTA(of italian cheese)

TORTE DE RICCOTA(of italian cheese)
TORTE DE RICCOTA(of italian cheese)

STEP ONE

INGREDIENTSQUANTITY
Ricotta

sugar
1 lb

4 OZ

METHOD

1. Rub through fine sieve.

STEP TWO

INGREDIENTSQUANTITY
Salt

Vanilla (to taste)

Citron (diced fine)
1/8 oz

1

1

METHOD

2. Mix,Add to ingredients in step 1.

STEP THREE

INGREDIENTS QUANTITY
Eggs

Brandy

Toasted Almonds
4

1 oz

4

METHOD

1. Add gradually to ingredients above.

STEP FOUR

METHOD

4. Make lattice top and bake.

STEP FIVE

METHOD

5. Dust with confectioners sugar.

Total Yield : 8 to 10 serving ( 1 pie or cake)

Scaling instructions : Pour into 8 inches cake pan or 10 inch pie pan lined with cookie dough.

Baking temperature: 350°F for about

45 minutes.

 

RICE IMPERATRICE

RICE IMPERATRICE
RICE IMPERATRICE

STEP ONE

INGREDIENTS QUANTITY
Water hot ( 1 pt)

Raspberry
flavored gelatin
1 pt

4 oz

METHOD


1. Dissolve gelatin in hot water.Pour
half inch on bottom of
mold to be used.Allow to set.

STEP TWO

INGREDIENTSQUANTITY
Blanched
(cooked) rice

Milk

Salt

Vanilla

Gelatin
,inflavoured

Sugar
2 lb


1 qt

1/2 oz

to taste

1 oz


8 oz

2. Place these ingredients in a pot and simmer for about 10 minutes.Allow to cool and
set

STEP THREE

INGREDIENTS QUANTITY
Heavy cream1 qt

METHOD

3. Whip cream and fold in with mixture

that has been set in step 2

STEP FOUR

INGREDIENTSQUANTITY
Maraschino cherries
chopped
8 oz

METHOD


4. Fold in with above mixture ,(step 3) and pour into mold or form which has the
gelatin on the bottom.

STEP FIVE


5.Place in refrigerator until set. Unmold by setting forms in warm water and place on
serving plates.

Total yield: 30 servings

FRUIT CONDE

Fruit Conde
Fruit Conde

STEP ONE

INGREDIENTS QUANTITY
Milk

Blanched rice

Salt

Sugar

Gelatin,
unflavored
1 lb

1 lb

1/4 oz

4 0z

1/2 oz

METHOD


1. Place ingredients in a pot and simmer for about 10 minutes.Allow to cool and set.

STEP TWO

INGREDIENTSQUANTITY
Heavy cream,whipped

Nesselrode mixture
1 pt

6 oz

METHOD


2. Whip cream and fold into mixture that has been set (step 1).Add Nesselrode mixture.Place this mixture in a large or small Charlotte mold.Refrigerate until mixture is set.

STEP THREE


3. When set , unmold on a dish ; place assorted fruit on top of rice mixture.Brush top of fruit with a hot apricot sauce and serve.

STRAWBERRIES A LA RITZ

Strawberry a la ritz recipe
Strawberry a la ritz

STEP ONE

INGREDIENTS QUANTITY
Strawberries

Sugar

Anisette
1 qt

to sweeten

1/4 cup

METHOD


1. Put well sugared strawberries in a bowl.Pour the anisette liquor over them.Leave
n refrigerator for 1 to 2 hours until well chilled.

STEP TWO

INGREDIENTS QUANTITY
Flour

Sugar

Eggs

Boiling milk
3 oz

8 oz

4

1 qt

METHOD


2. Blend sugar , flour and eggs together.Slowly dilute with boiling milk and cook for a
few minutes.Stir constantly until mixture boils( this preparation must be smooth).Let
cool.

STEP THREE

INGREDIENTS QUANTITY
Heavy cream8 oz

METHOD


3.Add well beaten cream and gently mix in strawberries and juice(step 1)

Total yield: 8 serving

Remarks: Add a little red coloring if necessary to give mixture a pink color.A few large strawberries can be arranged as a garnish on the top.

Serve very cold.