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The next step is to prepare a meringue by beating the egg whites with the salt and beating to soft peaks. Gradually sprinkle in the remaining sugar and beat to stiff peaks.

Now you need to make the caramel sauce. Combine sugar and water in heavy sauce pan. Bring to boil. As the sugar boils, the sugar with crystallizes on the sides of the pan. Using a brush dipped in cool water, brush down sides of pan as needed. Cook over medium heat until color of amber (golden). Remove the pan from the heat, stir in heavy cream - carefully. When you add the cream to the sugar mixture, it will bubble fiercely. Next, stir in the butter until smooth. Keep warm.

Fold the meringue into the almond batter by thirds.

Divide the batter equally into the tart pans. Bake for 20 minutes or golden and firm in the center.

Place sliced bananas over unmolded cakes, drizzle with sauce.

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Amish bread pudding

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - mid atlantic Desserts

Amount Measure Ingredient -- Preparation Method

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2 Cups Milk

1/4 Cup Butter

2 Each Eggs

1/2 Cup Sugar

1/4 Teaspoon Salt

1 Teaspoon Ground nutmeg

1 1/2 pounds Bread -- Torn into small pieces

1/2 Cup Raisin

Combined the milk and butter in a saucepan over medium heat stirring until butter is melted. Remove the pan from the heat and cool to room temperature.

Using a hand mixer and large bowl, or in a stand mixer, cream the eggs, sugar, salt and nutmeg together until light and fluffy.

Slowly add the milk mixture to the egg mixture.

Place the bread in a lightly greased 3 quart baking dish, sprinkle with the raisins, and pour the egg/milk mixture over all.

Bake at 350 ° for 50 minutes or until set.

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Angel Food Cake

Recipe By: Chris Koch Chris Koch

Serving Size : 1

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

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1 C Flour -- sifted

1 1/2 C Sugar -- sifted

12 Ea Egg White

1 Tsp Cream Of Tartar

1/4 Tsp Salt

1 1/2 Tsp Vanilla

1 1/2 Tsp Lemon Juice

1/2 Tsp Almond Extract

Preheat to 325

Sift the flour and combine with 1/2 of the sugar. Use a whisk to combine the dry ingredients completely.

The first step is to prepare a meringue. Beat the egg whites until they become foamy. Add the cream of tartar and salt and continue beating at medium speed until the whites form soft peaks. Continue beating while adding the sugar one tablespoon at a time until the eggs form firm peaks.

Add the vanilla, lemon juice and almond extract.

Whisk 1/4 of the flour into the meringue, then gently fold the remaining flour mixture 1/4 at a time to form the batter.

Spray a tube cake pan with oil spray and line with parchment paper.

Pour the batter into the prepared pan and bake in the lower third of the oven for 50-60 minutes -- the cake will spring back when pushed in.

Remove and let cook for 15 minutes, carefully remove from pan.

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Apple Crumb pie

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- American - NE Desserts

Amount Measure Ingredient -- Preparation Method

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1 Cup Flour

1/4 Teaspoon Salt

1/8 Teaspoon Sugar

2 ounces Butter -- Chilled

1 1/2 Tablespoons Shortening

2 Tablespoons Ice water

1 Teaspoon Lemon juice

Topping

1/3 Cup Flour

1/3 Cup Brown sugar -- Packed

3 Tablespoons Butter -- Chilled

1/3 Cup Walnuts -- Chopped

Filling

1 Tablespoon Butter

2 1/2 Pounds Apples -- Peeled seeded sliced

1/3 Cup Dried cranberries

1/4 Cup Sugar

3 Tablespoons calvados -- or other apple brandy

Begin by preparing the crust. In a large bowl, combine the flour, salt, sugar and whisk together. Cut in the butter with a pastry knife or a fork and add the water and lemon juice. Work the dough until it comes together. Form the dough into a disk, wrap in plastic and refrigerate for 20 minutes

Preheat the oven to 375 °

Dust the work surface with flour. Place the disk on the floured surface and dust the top of the disk with flour and roll out the dough large enough to line one, 9 in. pie pan. Trim and crimp the edges. In order to reduce the chances of the bottom crust bubbling up we are going to dock the crust. Using a folk, poke holes every 1/2" through the bottom of the crust (will see pie pan through holes) and refrigerate while you combine the topping ingredients

In a bowl, combine the flour, brown sugar and butter with a fork to form a course meal. Mix in chopped walnuts.

Prepare the filling by melting the butter in a large skillet and cooking the apples until tender stirring occasionally. Almost any type of apple will work well, although steer clear of Gala, Jonagold, Lady McIntosh, Red Delicious and Winesap. Mix in the dried cranberries, stir in the sugar and calvados.

Spoon filling into the crust and sprinkle with the topping

Bake for approximately 50 minutes

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Apple dumplings

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - mid atlantic C -- American - Midwest/Plains

Desserts

Amount Measure Ingredient -- Preparation Method

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Pâte Brisée

8 each Granny Smith apple -- peel, core

2 each eggs

2 tablespoons water

16 tablespoons sugar

1 1/3 tablespoons ground cinnamon

Prepare dough, roll out 1/8" thick and cut into 6 squares about 5" square

Beat the eggs and water together to make egg wash.

Peel and core the apples and place one of the apples in center of each square.

Mix sugar and cinnamon together and spoon some into each hollow core of each apple.

Fold the dough up around the apples and brush the edges with the egg wash to seal.

Bake in preheated 350° oven for 25-30 minutes.

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Apple Praline Cheesecake

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- American - NE Desserts

Amount Measure Ingredient -- Preparation Method

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1 Tablespoon butter -- for pan

1 cup Graham cracker crumbs

2 tablespoons sugar

2 tablespoons butter

APPLE MIX

2 pounds apples

4 tablespoons butter

1/2 cup light brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

PRALINE TOPPING

1 1/2 cups dark brown sugar

8 tablespoons butter

1 cup pecans -- chopped

CHEESE CAKE

16 ounces cream cheese

1/2 cup sugar

3 each egg

1 cup heavy whipping cream

Prepare a spring form pan by coating the inside with butter. Tear a piece of foil large enough to wrap the outside of the pan at least 3/4 up the sides.

Melt the butter, mix with the Graham cracker crumbs and sugar. Press in a thin layer into the bottom and up the sides of the spring form pan.

Peel, core then dice the apples. Melt the butter in a heavy skillet, add the brown sugar, apples, cinnamon, nutmeg and allspice.

Simmer the apples over low heat until apples are soft, but still hold shape. Set aside and let cool.

The Praline topping is made by mixing the brown sugar, butter and pecans, set aside

In a stand mixer with paddle attachment (or by hand in a large bowl) cream the cream cheese and sugar until very light and fluffy

Mix in the eggs one at a time, adding the next after the previous is well incorporated, mix until thick and creamy

Place cooled apples in the bottom of the spring form, pour in the cheese batter, and add topping.

Bake at 350° for 1 hr, 20 minutes.

Cool completely then chill for at least 4 hours or overnight.

Whip the cream and serve a dollop with each slice.

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Apple Strudel

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- German Desserts

Amount Measure Ingredient -- Preparation Method

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1 Box Phyllo Dough -- defrosted in the refrigerator over night

1/4 Cup Sugar

1 Tablespoon Apple Juice Concentrate -- or reduce 1/2 cup apple juice

1 Tablespoon Fresh Lemon Juice

1 Teaspoon Lemon Zest

1/2 Teaspoon Ground Cinnamon

1 Teaspoon Kosher Salt

1/8 Teaspoon Ground Nutmeg

1/3 Cup Golden Raisins

3 Cups Gala Apples -- pare and diced

1 Tablespoon Butter

1/2 Cup Bread Crumbs

1/3 Cup Sugar

1/3 Cup Ground Walnuts

1 Teaspoon Ground Cinnamon

4 Tablespoons Butter -- melted

Place the phyllo in the refrigerator the night before use to thaw.

In a large mixing bowl, combine sugar, apple juice, lemon juice and zest, cinnamon, salt and nutmeg.

Then add raisins and stir well

Carefully add the apples and fold to coat.

Melt 1 tablespoon of butter in skillet. Stir in the breadcrumbs and pan toast until lightly browned. Removed the skillet from the heat and add the nuts, cinnamon and sugar. Stir and set aside to cool

Place a sheet of phyllo on the work surface, brush with melted butter, sprinkling with bread nut mix, and repeat to make 4 layers.

Spoon the filling to the phyllo along one long edge and to about two inches from either end. Even out the filling, fold over the ends and roll over longwise.

Place a 1/2 sheet of parchment on back of a sheet pan or cookie sheet, brush the roll with butter, and bake at 30° for 35 minutes

Serve with flavored whipped cream

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Apple tart with honey glaze

Recipe By: Chris Koch

Serving Size : 8

Categories : Desserts

Amount Measure Ingredient -- Preparation Method

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1 sheet puff pastry -- Thawed

3 each Golden Delicious apple -- peel, core, slice thin

3 tablespoons sugar

1 teaspoon ground cinnamon

3 tablespoons butter

2 tablespoons honey

Thaw the puff pastry per box directions.

Preheat the oven to 400°. Line a baking sheet with silpat or parchment, cover with damp paper towels

Dust a work surface with flour. Place the pastry on the flour and dust surface. Roll out the pastry to about 18x14

Prepare the apples by peeling coring and slicing very thin. Melt the butter

Remove the paper towel and arrange the apple slices on the pastry, slightly overlapping each other with a 1/4" border around the edge.

Combine the cinnamon and sugar and sprinkle the apples with the mix and drizzle with butter. Bake for about 20-25 minutes.

Remove the tart from the oven and drizzle with honey. Serve with ice cream if desired.

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Apple-Cranberry Crisp

Recipe By: Chris Koch Chris Koch

Serving Size : 8

Categories : C -- American - mid atlantic Desserts

Amount Measure Ingredient -- Preparation Method

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2 28 oz cans Apple pie filling

1/2 cup Dried Cranberries

1 Cup Flour, All-Purpose

1 Cup Brown Sugar

1/4 Cup Butter

1 Teaspoon Salt

1 teaspoon ground cinnamon

This can be made as individual desserts by using ceramic ramekins or family style using baking dish.

Preheat oven to 350°

In a bowl, combine apple filling and dried cranberries, transfer to baking dish(es)

In a separate bowl, combine the flour, sugar, salt and cinnamon. Cut in the butter and top filling with this mixture.

Bake for about 30 minutes or filling is bubbly and browns.

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Apricot Soufflés With Vanilla Rum Crème Anglaise

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - NW Desserts

Amount Measure Ingredient -- Preparation Method

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Rum Crème Anglaise

2 c half and half

1/2 ea vanilla beans

5 ea eggs -- separated

1/4 c sugar

1 tbsp dark rum

Soufflé mix

6 Oz dried apricots

1 1/2 C water

3/4 C sugar

1 Tbsp lemon juice

1 Tbsp dark rum

1/2 Tsp vanilla

1/4 Tbsp cream of tartar

Begin this recipe by making the sauce - Crème Anglaise. Place the half and half in a small sauce pan. With a very sharp knife, cut the vanilla bean in 1/2. Tightly wrap one-half and store for later use. Split the other 1/2 lengthwise, scrape out the seeds with the tip of the knife and add to the half-and-half along with the bean. Bring to just a boil.

Meanwhile, separate the eggs set the whites aside. In a large mixing bowl, whisk the yolks and the sugar together well.

Remove the vanilla bean from the pan. The eggs need to be tempered so that they don't become scrambled. Begin to temper by whisking in about 1/3 of the hot half-and-half into the eggs. Carefully and slowly, whisk in the remaining hot half-and-half. Clean out the pan, and return the egg mixture back to the pan. Cook over low heat until thickened (about 170°). Strain, mix in rum, and chill.

In a heavy pot, place the dried apricots and water. Bring to a boil and reduce to a simmer for about 20 minutes.

Transfer this hot mix to a food processor and purée until very smooth.

Force purée through a fine sieve into a bowl and stir in lemon juice, rum, vanilla and a pinch of salt. Cool completely

Butter 6 or 7 oz ramekins and coat with additional sugar, knock out excess.

In another bowl, whip egg whites with a pinch of salt until foamy. Beat in the cream of tarter until they hold soft peaks.

Mix 1/4 of the whites into the apricot mix to lighten, and then gently fold in the remaining whites

Ladle batter into ramekins and place the ramekins on a lipped baking sheet. Bake on the middle rack 20-25 minutes, until the tops are light brown and puffy

Remove ramekins and transfer to serving plate. Carefully open the tops with a fork, pour in some crème anglaise.

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Baked Apples

Recipe By: Chris Koch

Serving Size : 12

Categories : Desserts

Amount Measure Ingredient -- Preparation Method

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9 ounces Raisins

12 Golden Delicious apple -- can use Granny Smith

2 1/4 tablespoons Orange zest

6 ounces Brown sugar

Preheat the oven to 375°

Plump the raisins by soaking them in boiling water for 10 minutes. Drain the raisins thoroughly.

Rinse and core each apple. The peels should be scored or partially removed to allow the pulp to expand without bursting the skin during baking.

Combine the raisins, orange zest and brown sugar. Fill the cavity of each apple with this mixture.

Stand the apples in a shallow baking dish. Add enough water to measure about 1/2 inch deep.

Bake the apples for 15 minutes. Reduce the temperature to 300ºF and continue baking until the apples are tender but still hold their shape, approximately 1 hour. Occasionally, baste the apples with liquid from the baking dish.

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Bavarian Cream

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- German Desserts

Amount Measure Ingredient -- Preparation Method

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1/2 ounce gelatin

16 ounces 2% milk

16 ounces heavy cream

4 ounces sugar

5 each egg yolk

If using flavoring, replace 6 oz of milk with 6 oz purée

Bloom gelatin in 3 oz of cold milk. Add purée if using and 1 tablespoon of lemon juice.

Whip cream until just thicken...will mound, but not peak

Bring the remaining milk to a boil

Whisk the sugar and eggs together until light yellow, temper with the hot milk, return to pot, bring to 180° to thicken slightly

Remove from heat, strain into gelatin.

Cool until begins to thicken but still warm to touch

Fold in whipped cream quickly.

Pipe or pour into molds.

Refrig., or freeze until firm ( a couple of hours or over night

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Black Forest Fudge

Recipe By: Chris Koch

Serving Size : 12 Categories : C -- German Desserts

Amount Measure Ingredient -- Preparation Method

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6 Oz bitter chocolate -- chopped

1 Oz unsweetened chocolate -- chopped

1/2 C marshmallow cream

1 Tsp vanilla extract

1 1/4 cups sugar

1/2 cup sweetened condensed milk

1/2 cup cherry preserves

1/3 cup whipping cream

1/3 cup water

1/4 cup butter, unsalted

2/3 cup dried cherries

1/4 cup semisweet chocolate chips

Use the best chocolate you can buy for this recipe and chop finely. Another name for marshmallow cream is "Fluff"

Line a 5x9-loaf pan or an 8x8 baking pan with foil

In a heavy saucepan, combine the vanilla, sugar, condensed milk and cherry preserves. Stir to blend, then add the heavy cream, water and butter. Over medium heat, stir until butter melts and sugar dissolves.

Add the dried cherries, and attach a candy thermometer. Bring to a boil and cook to 230° stirring slowly but constantly.

Place the chocolate in a heatproof bowl. Pour hot syrup over chocolate and stir to melt chocolate and the fudge thickens

Transfer the fudge to the lined pan, smooth the top, chill until firm about 3 hours or more.

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Brandied Cherries

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

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2 cups sugar

4 cups brandy

2 pounds pitted cherries

Dissolve the sugar in brandy

Sterilize glass quart jars (2-3). Fill with cherries and pour in brandy solution

Cover and place in refrigerator or 6 weeks to macerate.

Serve brandy in small glass with cherries. Have spoon small enough to fit into mouth of glass, or serve cherries over ice cream

Will keep in refrigerator for one year

Brownies

Recipe By: Chris Koch Chris Koch from Traditional Recipe

Serving Size : 12

Categories : C -- American - NE Desserts

Amount Measure Ingredient -- Preparation Method

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12 Ounces Semi sweet chocolate -- shredded block preferred

1 1/2 Cups Sugar

6 Ounces Butter -- Cubed

1 Cup flour, all-purpose

1/4 Cup Cocoa powder -- Sifted

2 Teaspoons Baking powder

1/4 Teaspoon Salt

4 Each Eggs -- Room temperature

2 Tablespoons Instant espresso powder

1 teaspoon Vanilla extract

TOPPING GANACHE

1 cup heavy cream

1/8 cup sugar

1/2 pound semisweet chocolate

Preheat the oven to 350°. Combine the sugar, chocolate and butter and microwave for two minutes. Stir to combine

In a separate bowl whisk together the flour, cocoa powder, baking powder and salt

In a stand mixer beat the eggs until frothy. Add the espresso powder and vanilla

Fold the chocolate mixture into egg mixture

Fold the flour mixture into the chocolate/egg mixture. Don't over mix or incorporate too much air into the batter

Grease a 9 x 13 in. baking dish with vegetable oil spray and line the bottom with parchment. Make the paper long enough to overlap the ends.

Pour batter into pan and spread to smooth top. Bake 20 to 25 minutes or until tester comes out clean. Let cool for 30 minute in the pan and using the paper, carefull lift out and cut.

Variations:

Cut brownies and top with a ganache

Peanut/Peanut Butter topping - pipe criscross lines of smooth peanut butter across top, sprinkle with crushed dry roasted pu]eanuts

Pecan/caramel sauce topping - toast and crush pecans. Drizzle tops with caramel sauce, sprinkle with pecans

Macadamia/White choc topping - crush macadamia nuts. Melt white chocolate in microwave or double boiler and pipe in over tops. Sprinkle with crushed nuts

Chocolate Mint - add 1 tsp of mint extract to the green coating chocolate and drizzle over tops

Yield:

"1 Nine by Thirteen Pan"

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Caramel cashew cheesecake

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- American South Desserts

Amount Measure Ingredient -- Preparation Method

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1/2 Cup flour, all-purpose

1/4 Cup Butter

2 Tablespoons Powdered sugar

Pinch Salt

3/4 Cup Roasted cashew -- Chopped

THE FILLING

32 Ounces Cream cheese

1 1/4 Cups Sugar

1 Tablespoon Vanilla extract

5 Each Eggs

2 Tablespoons Heavy cream

THE TOPPING

1 Cup Sugar

3 Tablespoons Water

3/4 Cup Heavy cream

1 Cup Cashew -- Chopped

Preheat the oven to 350 °

Butter the inside of a spring form pan and wrap the outside with a piece of foil.

In food processor combine flour, butter, powdered sugar, salt and roasted cashew. Pulse to grind into fine meal.

Press mixture into pan and up the sides. Place in the oven and bake for approximately fifteen minutes

Remove the pan from the oven and cool. Reduce the oven temperature to 325 °

In the stand mixer, creamed the cheese, sugar and vanilla until smooth

Add one egg of time until incorporated, then add the next until all eggs are added

Pour the filling into crust. The cheese cake will be baked in a water bath. Baking in a water bath helps to cook delicate items more effectively. Place the cheesecake into a roasting pan. Bring a kettle or pot of water to a boil. Place in the oven and then carefully pour the boiling water into the pan around the items so the level of water comes up the sides of the item about 3/4 of the height. Bake for approximately one hour or until set. Remove and allow to partially cool while you make the topping.

In a small saucepan combine the sugar and water and stir to dissolve the sugar. Bring to a boil and cook until light brown without stiring. Remove from heat and stir in heavy cream and chopped cashew nuts

Pour the topping over the cheesecake and chill overnight

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Caramel Peanut Butter Mousse Tart

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- American South Desserts

Amount Measure Ingredient -- Preparation Method

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1 recipe Pâte Sucrée 1

3 tablespoons heavy cream

1/3 cup brown sugar

2 tablespoons butter

3 ounces cream cheese

1/3 cup peanut butter

1 teaspoon vanilla extract

2 tablespoons brown sugar

1/4 cup heavy cream

TOPPING

1/2 cup brown sugar

3 ounces butter

1/4 cup water

2 tablespoons light corn syrup

2 ounces heavy cream

3/4 cup roasted peanuts

4 ounces white chocolate

Preheat oven to 400°. Roll out dough and line tart pan. Dock and blind bake crust to 10 minutes. Partially or completely cooking a pastry crust in the pan before adding the filling is known a blind baking. When baking the crust for a pie or tart, the amount of bubbling in the crust can be reduced or eliminated by docking the crust. Prepare the dough and transfer to the pie ot tart pan. Using a fork, poke holes through the crust, to the pan, every 1/2" or so all over the crust. This will allow and steam that develops under the crust to be released through the holes. Using parchment, foil or commercial grade plastic wrap, place a sheet over the pastry crust so that there is significant amount of overlap. Pour enough weights into the paper lined crust to fill the crust. Weights may be made of round ceramic pie weights or dried beans or a combination of dry rice and dried beans. For this recipe, place in a 400° oven for 10 minutes for a partially baked crust.

In a small sauce pan, combine the first portion of heavy cream, the first portion of brown sugar and butter. Stir until butter is melted and the sugar is dissolved, the transfer to a stand mixer with a paddle attachment

Add the cream cheese, peanut butter, vanilla and the remaining brown sugar and beat until smooth

In separate bowl, whip the next heavy cream to stiff peaks, fold whipped cream into peanut butter mixture

Pour into shell and smooth surface, chill until firm

Combine the topping ingredients of brown sugar, butter, water and corn syrup. Stir to dissolve and heat to 220° on the candy thermometer

Remove from heat, stir in the cream and nuts. Cool and pour over filling and chill

Shave white chocolate and garnish the tart

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Caramels

Recipe By: Chris Koch

Serving Size : 36

Categories : C -- American South Desserts

Amount Measure Ingredient -- Preparation Method

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1 Cup Butter

1 Pound Light Brown Sugar

1 Dash Salt

1 Cup Light Corn Syrup

15 Ounces Sweetened Condensed Milk

Melt butter in 3 qt pan

Add sugar, stir to combine well

Stir in corn syrup

Gradually add milk and cook stirring over med heat until candy thermometer reads 245°

Pour into well greased pan, cool and cut

Wrap in waxed paper

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Caribbean Lime Pie

Recipe By: Chris Koch Chris Koch

Serving Size : 8

Categories : C -- Caribbean Desserts

Amount Measure Ingredient -- Preparation Method

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1 Ea Graham Cracker Pie Crust, 9 Inch

6 Ea Eggs

14 Oz Sugar

6 Oz Fresh Lime Juice

2 Oz Butter -- melted

5 Oz Heavy Cream

Prepare pie crust from scratch or purchase pre-made

Beat eggs lightly, add sugar, lime and butter, blend well

Pour into crusts and bake for 30 minutes at 325 or until filling is set

Cool and refrigerate of several hours. Garnish with lime slice and whipped cream

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Carrot cake with cream cheese icing

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- American - mid atlantic Desserts

Amount Measure Ingredient -- Preparation Method

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2 cups flour, all-purpose

2 teaspoons Ground cinnamon

1 teaspoon Baking powder

1/4 teaspoon Salt

5 ounces Butter

1 cup Sugar

3 each Large eggs

2/3 cup Milk

2 cups Carrots -- Grated

1/2 cup Chopped walnuts

For the icing

1/2 cup Soft butter

4 ounces Cream cheese -- Softened

1 teaspoon Vanilla extract

2 1/2 cups Powdered sugar

For the topping

1/4 cup Walnuts -- Toasted and chopped fine

2 tablespoons Light brown sugar

Preheat the oven to 350°. Butter and flour 2 - 9 in. cake pans. Place a disk of buttered and floured parchment paper in the bottom of the pan

Mix and sift the dry ingredients together

In a stand mixer with the whip attachment, cream the butter and the sugar together to light yellow and fluffy. Begin adding the eggs one at a time, adding the next after the previous egg is completely incorporated.

Beat in the flour mixture and the milk alternating each 1/3 of the time. Stir in the carrots and the nuts. Divide the batter among the pans to no more then half full

Bake for approximately 40 minutes, allow the cool for 20 minutes on wire racks

In the stand mixer blend the cream cheese and butter together until smooth. Beat in the vanilla, and then the sugar

Spread the frosting between teh layers and overall the cake, garnish with a topping of crushed walnuts and light brown sugar mix together

Yield:

"1 each"

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Cashew coffee biscotti

Recipe By: Chris Koch

Serving Size : 24

Categories : C -- Italian Cookies and candy

Desserts

Amount Measure Ingredient -- Preparation Method

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1 1/2 Cups Cashews

1 3/4 Cups flour, all-purpose

1/2 Teaspoon Baking powder

1/4 Teaspoon Salt

2/3 Cup Sugar

1/2 Tablespoon Sugar

4 Teaspoons Butter

2 Tablespoons Instant coffee

2 Each Eggs

1/2 Teaspoon vanilla extract

Preheat the oven to 350°. Place the cashews on a tray or in a dish and toast cashews for ten to twelve minutes

Place the flour, the first measure of sugar, baking powder, salt and butter in the food processor. Process to a course meal texture

In a stand mixer bowl with a whip attachment, beat the eggs, instant coffee and vanilla until light and fluffy

Change to a dough hook, begin adding the dry ingredients, and work until a dough ball forms

Line a baking sheet, and form the dough into a "flat log like" shape. Sprinkle with the second measure of sugar

Bake for 20 minutes, cool, and then cut into slices (cookies). Arrange the slices on lined sheet tray, reduce heat to 300°

Bake the slices in the oven for an additional ten minutes

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Cheese Plate

Recipe By: Chris Koch

Serving Size : 4

Categories : Desserts Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1/4 pound hard cheese

1/4 pound soft cheese

1/4 pound table cheese

1/4 pound semi-soft cheese

1/2 each baguette -- sliced

1/2 pound grapes

A cheese plate or cheese course or cheese display should include a variety of taste and texture. Consider serving with a grain product - bread or crackers and fruit.

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Cherry Cheese Cake - non-bake

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - NW Desserts

Amount Measure Ingredient -- Preparation Method

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2 cups Graham Wafer Crumbs

2 tablespoons White Sugar

1/2 cup melted butter

1 each (8 oz.) pkg. cream cheese -- softened

1 can Eagle Brand sweetened condensed milk

1/4 cup lemon juice

1 can cherry pie filling

Mix crumbs, sugar and butter. Place into pie pan and press into bottom and up the sides. If increasing this recipe, divide the mix between pans

Bake 10 minutes at 350°

Blend cheese, milk and lemon juice together (it will get quite thick).

Pour into crusts, put in refrigerator for about 4 hours. Add cherry filling to top and smooth. Sprinkle the top with a few graham wafer crumbs.

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Chocolate Brandy Hazelnut torte

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Italian Desserts

Amount Measure Ingredient -- Preparation Method

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8 ounces semi-sweet chocolate -- chopped

1/3 cup granulated sugar

8 tablespoons unsalted butter -- small pieces

2 cups hazelnuts -- toasted and skinned

22 each ladyfinger cookies -- broken into small pieces

2 each eggs

3 tablespoons brandy

Raspberry Coulis

Place the chocolate and sugar in glass bowl. Place the bowl in the microwave for 2 minutes, stir to melt the chocolate

Set 1/2 of the hazelnuts aside. Chop the remaining nuts fine, add 1/2 of chopped nuts to whole nuts and set aside.

Mix the remaining chopped nuts with lady fingers in large bowl.

Line a 9 x 13 baking dish with plastic wrap.

In a stand mixer, cream the eggs and sugar together until light yellow. Stir in the chocolate mix. Combine well and pour over the lady fingers and nuts. Add the brandy and stir well.

Pour the mixture into the plastic lined dish and smooth the top. Sprinkle the surface with the whole/chopped nut mix and freeze for 3 hours.

Slice into very thin pieces and serve with raspberry coulis and whipped cream

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Chocolate cheesecake

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- American - NE Desserts

Amount Measure Ingredient -- Preparation Method

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2 Cups Chocolate cookie crumbs

5 Tablespoons Melted butter

24 Ounces Cream cheese -- Room temperature

1 Cup Sugar

5 Each Large eggs

2 Ounces Semi sweet chocolate, melted

For the frosting

6 Ounces Semi sweet chocolate

1/2 Cup Sour cream

Preheat the oven to 300°, cover the outside of spring form with aluminum foil, place in dish large enough to hold water bath

In a food processor combined the cookie crumbs with the butter to a very fine meal, and press into the spring form

In a stand mixer with a paddle attachment, mix the cream cheese and sugar together until fluffy. Add the eggs -- one at a time after each is incorporated

Mix in the melted chocolate

Pour the filling into the pan. Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

Bake for one hour, cool completely, chill until firm -- at least 4 hours but best over night

Remove the cheesecake from the spring form, mix together the melted chocolate and sour cream, frost

Chill completely

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Chocolate Cognac Truffle Tartlets

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 C Flour

1/4 C Cocoa

1 Pinch Salt

1/2 C Brown Sugar

1/2 C Butter -- chilled and cubed small

1 1/2 Tsp Vanilla Extract

Filling

1 1/4 C Heavy Cream

2 Tbsp Butter

10 Oz Dark Chocolate

3 Tbsp Cognac

2/3 C Pecans -- toast and chop

This dessert is made in individual tart pans or barquette molds.

In a food processor, place the flour, cocoa and salt. Pulse to combine. Add the butter and vanilla and cut into flour mixture. Remove the dough, form into a disk and refrigerate for 30 minutes. Once your dough is prepared chill it so that the shortening, lard and/or butter firms. Begin by dusting your counter with flour. Place the dough on the flour and sprinkle more flour on top of dough. Don't use too much flour - just a light dusting….more can be added. Place the rolling pin on the dough and work from the center to the outside. Rotate the dough 90° (1/4 turn) and dust the counter and the surface as needed to keep the dough from sticking to the pin and the counter. Remove, roll out dough to 1/8 - 1/4" thick and place in tart shells or molds.

Partially or completely cooking a pastry crust in the pan before adding the filling is known a blind baking. When baking the crust for a pie or tart, the amount of bubbling in the crust can be reduced or eliminated by docking the crust. Prepare the dough and transfer to the pie ot tart pan. Using a fork, poke holes through the crust, to the pan, every 1/2" or so all over the crust. This will allow and steam that develops under the crust to be released through the holes. Using parchment, foil or commercial grade plastic wrap, place a sheet over the pastry crust so that there is significant amount of overlap. Pour enough weights into the paper lined crust to fill the crust. Weights may be made of round ceramic pie weights or dried beans or a combination of dry rice and dried beans. Press crust into baking shells, weight and blind bake for 15 minutes. at 350°. Remove weights and bake for 10 more.

Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved.

Combine cream and butter in pan, heat until butter melts. Pour over chocolate and whisk to smooth. Add cognac, cool for 15 minutes, whisking occasionally

Spoon filling into shells, top with pecans and refrigerate for at least 2 hours

Roll excess filling into truffles and coat with pecans

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Chocolate leaves

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- French Cookies and candy

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

11 Ounces Semi sweet chocolate

12 Each large rose leaves

Melted the chocolate for about 90 seconds in microwave bowl and stir until smooth

Wash and dry the surface of the rose leaves

Brush the melted chocolate onto a leaf, place on tray and allowed to completely set up

Carefully peel the rose leaf from the chocolate leaf

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Chocolate mousse

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Semi sweet Chocolate

11 ounces Heavy cream

7 each egg white

2 2/3 tablespoons Sugar

1/16 teaspoon Salt

Melt the chocolate in a double boiler and stir until smooth. Remove and cool

In a stand mixer, whip the heavy cream to firm peaks, transfer to a separate bowl -- clean the stand mixer bowl very well, return to mixer.

In the stand mixer, whip the egg whites to soft peaks, sprinkle the sugar and salt, and whip to firm peaks

Whip about 1/4 of the whipped cream into the chocolate mixture then fold the remaining whipped cream into chocolate mixture. Repeat with the eggs by whipping 1/4 of the eggs into the mixture and then folding the remaining egg whites into chocolate mixture. By whipping in a part of whipped cream and whipped egg white, the mixture will be more stable before folding in the remaining cream and whites.

Refrigerate until firm and set

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Chocolate Napoleon with mint sauce

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons Sugar

12 tablespoons green crème de menthe

1 each Vanilla bean -- Split

For the mousse

4 each egg yolks

1/2 cup Sugar

1/2 cup Heavy cream

12 ounces Dark chocolate -- copped fine

1/2 cup crème de cacao

1 1/2 cups Heavy cream

For the chocolate bark

4 ounces Hard peppermint candy

24 ounces Dark chocolate

2 bunches Fresh mint -- For garnish

In a very small saucepan combine the sugar and the crème de menthe. Scrape the seeds from the vanilla bean and add the seeds and bean to the sauce pan. Bring to a boil, remove from heat and strain.

Whisk the egg yolks and sugar until light yellow and fluffy.

Bring the heavy cream to a near a boil. The eggs need to be tempered so that they don't become scrambled when mixing with a hot liquid. Begin to temper by whisking in about 1/3 of the hot dairy into the eggs. Carefully and slowly, whisk in the remaining hot dairy. Return to pan over medium heat and stir until slightly thickened, remove from the heat and stir in the dark chocolate to melt. Stir in the crème de cacao and cool completely

Whip the second portion of heavy cream to a very firm peaks. Whip in 1/4 of the whipped cream into the cold chocolate mixture then fold in the rest. Refrigerate for at least two hours to set

For the chocolate bark, melt the chocolate, and spread to desired thickness on a lined baking sheet

Sprinkled crushed peppermint candy over the surface, cover with a sheet of parchment paper, and press candy into chocolate. Allowed to set up completely

Cut or break the bark into desired sizes, place one piece on the plate, pipe mousse, cover with second piece of bark, pipe mousse, add third piece, pipe mousse

Drizzle with sauce, garnish with fresh mint

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Chocolate Orange Pecan Pie

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- American South Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pâte Brisée

2 cups pecan halves

1 cup light brown sugar

3 each eggs

1/4 cup light corn syrup

2 tablespoons dark rum

1 tablespoon butter

1 teaspoon orange zest

1/8 teaspoon salt

6 ounces bittersweet chocolate -- melted

Preheat oven to 400°

Prepare the dough

Toast pecans for 5-7 minutes on baking sheet, remove

Roll out the dough and line a 9" pie pan, crimp the edges, dock, blind bake for 10 minutes. Partially or completely cooking a pastry crust in the pan before adding the filling is known a blind baking. When baking the crust for a pie or tart, the amount of bubbling in the crust can be reduced or eliminated by docking the crust. Prepare the dough and transfer to the pie or tart pan. Using a fork, poke holes through the crust, to the pan, every 1/2" or so all over the crust. This will allow and steam that develops under the crust to be released through the holes. Using parchment, foil or commercial grade plastic wrap, place a sheet over the pastry crust so that there is significant amount of overlap. Pour enough weights into the paper lined crust to fill the crust. Weights may be made of round ceramic pie weights or dried beans or a combination of dry rice and dried beans. Place in a 400° oven for 15 minutes for a partially baked crust. Reduce the temperature to 350°, remove the weights from the shell and return to the oven for 15 more minutes for a completely baked crust.

Cream the eggs and sugar until fluffy, add the rum, butter, zest, salt and melted chocolate, stir to combine

Place pecans in shell, pour mixture over the nuts and bake at 350° for 50-60 minutes or until set. Cool completely

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Chocolate orange truffles with almonds

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- French Cookies and candy

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups Almonds -- Toasted, chopped fine

1 1/2 cups Heavy cream

24 ounces Semi sweet chocolate -- Shredded

4 tablespoons Grand Marnier

3 teaspoons Grated orange zest

Bring the cream to a boil. In a bowl, pour hot cream over chopped chocolate, and stir until melted and smooth

Add the Grand Marnier and orange zest. Pour the mixture into a shallow bowl and refrigerate until firm

Portion the chocolate mixture, roll into balls, rolling into chopped almonds, chill

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Chocolate Pots De Crème

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 Oz Heavy Cream

5 Ea Egg Yokes

1 1/2 Oz Sugar

7 Oz Bittersweet Chocolate -- fine chop

1 Oz Grand Marnier

1 Tsp Vanilla Extract

Bring cream to near boil. Place chocolate in bowl, pour boiling cream over, Stir until smooth

in a bowl, whisk the eggs and sugar together. Temper chocolate mix into eggs. Eggs need to be tempered so that they don't become scrambled when mixing with a hot liquid. Begin to temper by whisking in about 1/3 of the hot dairy into the eggs. Carefully and slowly, whisk in the the remaining hot dairy.

Add Grand maMiner and vanilla, strain into molds. Use ceramic molds

Bake in water bath at 325° until set, 45-60 minutes. Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

Chill overnight

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Chocolate truffle croquembouche

Recipe By: Chris Koch

Serving Size : 96

Categories : C -- French Cookies and candy

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

9 Cups Heavy cream

3/4 Cup Butter

2 1/4 Pounds Dark chocolate -- Shredded

3/4 Cup Sour cream

6 Tablespoons Orange liqueur

1 1/2 Tablespoons Orange zest -- Greeted

1 1/2 Cups Powdered sugar

1 1/2 Cups Cocoa powder

For dipping

1 3/4 Pounds White chocolate

1 1/2 Pounds Dark chocolate

1 Each styrofoam cone - 1 foot tall

100 each plain toothpicks

Bring the heavy cream and butter to a boil. Pour over shredded dark chocolate, and stir until smooth

Add the sour cream, orange liqueur and orange zest and stir to blend

Pour this mixture into a shallow baking dish and chill until completely set.

Place the powdered sugar and the cocoa powder in two separate shallow dishes

Using a spoon, portion of the firm chocolate mixture into 1/2 an ounce portions.

Roll each portion into a ball and place on a lined sheet tray. After all the balls have been rolled, dredge 1/2 of the balls in the powder sugar, 1/2 of the balls in cocoa powder and freeze

In separate pans, melt the white chocolate and dark chocolate. Dip the sugar coated balls in the white chocolate, and the cocoa powder covered balls in dark chocolate, return to a lined sheet tray

After all the balls have been dipped, transfer the remaining chocolate to piping bags, and pipe opposite colors on each ball.

The goal is to arrange the truffles on the Styrofoam cone. Carefully inserted toothpick into the cone, and carefully press each truffle onto the toothpick.

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Chocolate Truffle Torte

Recipe By: Chris Koch Chris Koch

Serving Size : 16

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound chocolate chips

1 1/2 cups sugar

1/2 tablespoon instant coffee

3/4 cup boiling water

3/4 pound butter

6 each egg

1 tablespoon vanilla

TOPPING GANACHE

1 cup heavy cream

1/8 cup sugar

1/2 pound semisweet chocolate

Preheat oven to 350°. Coat spring form pan with butter and cocoa. In food processor, purée chocolate, sugar and coffee for 15 sec (finely ground).

With processor running, pour in boiling water, process until smooth. Add butter and then eggs and vanilla. Run until smooth and creamy

Scrape into pans. Bake for 55-60 minutes until edges are puffy and the center is just set.

Cool on rack for 30 minutes. Place cardboard round on top and push down to even the surface. Cool in refrigerator for 3 hours

Run knife around edges, open form and remove. Invert cake. Place on rack.

In sauce pan, place cream, chocolate and sugar. Melt (stirring), bring almost to boil, remove from heat. Stir until very smooth

Place cake on rack over cookie sheet. Pour ganache evenly over cake. Refrigerate for 30 minutes.

Scrape the spillage from the pan into pastry bag with star tip.

With warm knife, mark cake into desired sizes (16). Pipe rosette on each piece.

Chill for 30 minutes before service.

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Coconut Candy Bar Cheesecake

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- American - NE Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 Oz Chocolate Cookie Crumbs

1 C Shredded Coconut

1/4 C Sugar

1/4 C Butter

Filling

5 Oz Unsweetened Baking Chocolate

1 Lb Cream Cheese

1 3/4 C Sugar

3 Tbsp Corn Syrup

1 Tsp Vanilla Extract

1 Ea Egg

2 Ea Egg Yolk

Topping

3 C Shredded Coconut Meat

6 Tbsp Sour Cream

2 Oz Cream Cheese

1/4 C Powdered Sugar

1/4 C Cream Of Coconut

1/4 Tsp Coconut Extract

1/3 C Toasted Coconut

Preheat to 350° Foil wrap the outside of a spring form pan and place in roasting pan or baking dish. The cheesecake will be baked in a water bath (see below)

Grind crumbs, sugar and coconut in a food processor. Add the butter and process until moist. Press into the bottom and slightly up the sides of the pan, bake 10 minutes, cool for 10 minutes

Melt the chocolate in a double boiler or in a microwave

In a food processor, process the cream cheese and sugar until smooth

Add the melted chocolate, corn syrup and vanilla

Add the egg and yolks, and process until smooth

Spoon the batter into the crust and bake for 60 minutes until outside set, and inside softly set. Baking in a water bath helps to cook delicate items more effectively. Place the cheesecake into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish with the cheesecake in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the spring form pan about 3/4 of the height.

Cool for 5 minutes

In a large mixing bowl, blend the topping ingredients then spread the topping over the cheesecake and sprinkle with toasted coconut. Bake for 15 minutes more

Remove from water bath, cool then chill for at least 4 hours -- preferably over night

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Coconut Lime Sorbet

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Mexican Desserts

Ice Cream, sorbet

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Coco Lopez

3/4 cup water

1/2 cup lime juice

Whisk the 3 ingredients together and chill.

Pour into the ice cream machine, process for about 20 minutes. Transfer to a container and freeze.

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Coconut mango mousse

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - CA Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 Each Eggs -- Separated

2 Ounces Malibu Rum

2 Tablespoons Lime juice

1 Teaspoon Vanilla extract

4 Ounces Milk

2 Ounces Cream of coconut

2 Tablespoons Gelatin

10 Ounces Sugar

12 Ounces Purée mango

8 Ounces Heavy cream

7 Ounces Grated coconut

1/4 Teaspoon Salt

In a double boiler over barely simmering water, beat egg yolks, rum and lime juice until foamy

Whisk in the sugar, vanilla and salt. Change to wooden spoon or rubber spatula and cook until slightly thickened. Remove for the heat

In a small saucepan, heat the milk and cream of coconut and stir until dissolved, cool slightly

Whisk in the gelatin and dissolve. Pour this milk/gelatin mixture into egg mixture, add the pureed Mango, stir and allow to cool for 20 minutes

In separate bowls whip the egg whites and the cream. To better incorporate a lighter substance into a heavier substance such as mousse or soufflé, begin by whipping a small portion of the lighter into the heavier before folding. Use about 1/4 of the whipped cream or egg white and whisk in completely. Then, fold in the remaining cream or whites 1/3 at a time. Whisk then Fold the whipped cream into the mango mixture, and then whisk and fold in the egg whites

Fold in 1/2 of the grated coconut

Prepare six, 6 oz. soufflé cups with parchment collars. To prepare the collars, cut parchment paper into strips 2 inches taller then the souffle cups and long enough to wrap around the cups with some excess. Wrap the cups with the strips of paper and secure with masking tape.

Pour mousse into prepared cups and chill until firm. Sprinkle tops with remaining coconut and remove collars

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Cream cheese frosting

Recipe By: Chris Koch Kitty Dolan

Serving Size : 12

Categories : Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 Cup Soft butter

4 Ounces Cream cheese -- Softened

1 Teaspoon Vanilla extract

2 1/2 Cups Powdered sugar

In the stand mixer blend the cream cheese and butter together until smooth. Beat in the vanilla, and then the sugar

Yield: "1 batch"

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Crème Brûlée

Recipe By: Chris Koch

Serving Size : 5

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Cups Heavy cream

5 Tablespoons Sugar

1/2 Each vanilla beans

4 Each Egg yolks

1 Pinch Salt

5 Tablespoons Sugar

Bring the heavy cream to a simmer, add the vanilla, remove from the heat and cool

Whisk the eggs in the sugar together then whisk in the cream and strain

Divide the mixture into 4 oz. servings

Bake in a water bath at 350° for approximately 35 minutes. Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

Chill for at least four hours before service

Sprinkle surface with 1 tbsp. of sugar, using torch, caramelization sugar on surface

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Crème Carmel

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups Heavy cream

1 each vanilla beans

6 tablespoons Sugar

8 each Egg yolks

1 pinch Salt

6 tablespoons Sugar

1 1/4 cups Sugar

Split the vanilla bean lengthwise and with the point of the knife, scrap the seeds from the bean.

Bring the heavy cream to a simmer, add the vanilla bean and seeds, remove from the heat. Cool and strain

Whisk the eggs in the sugar together then whisk in the cream and strain

Caramelize the sugar by cooking in a sauté pan until amber and divide among molds coating the bottoms of the molds. Cool completely then add the custard

Divide the mixture into 4 oz. servings Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height. Bake at 325° in water bath until firm 45-60 minutes.

Run a sharp knife around the inside of the molds. Invert onto plate and carefully lift mold straight up to reveal. If the custard fails to release, gently tap on the bottom to release. If this fails, apply heat to the bottom to release sugar.

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Crêpes Suzette

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 each Eggs

1 cup Milk

1 cup Heavy cream

1 1/2 Cups flour, all-purpose

For the sauce

1 Each Orange -- zest and juice

1/2 cup Sugar

1 pound Unsalted butter -- Softened

1 tablespoon kirsch

1 tablespoon Orange flower water

3 fluid ounces cointreau

2 fluid ounces Cognac

sugar for sprinkling

In a large mixing bowl, beat the eggs well. Whisk in the milk and cream and then the flour. Cover and refrigerate for at least 1 hour.

To prepare the sauce, remove the zest for two tangerine, then juice all the tangerine. Discard the rinds and set the zest and juice aside .

In a large mixing bowl, combine the butter with the sugar until light and fluffy. Gradually add the juice and zest. Whisk in the Kirsch, orange flower water, and at 1/2 of the cointreau, beating constantly until light and fluffy. Transfer to bowl

Prepare the crêpes, by swirling a quarter cup of the mixture into a well seasoned pan. Cook until the edges turn brown, and turn the crepe over for about 30 seconds. Transfer to a plate

Combine the remaining cognac and cointreau and set aside. Melt a portion of the orange butter in a large skillet until bubbling. Dip both sides of one crepe in the sauce, fold in half, and fold in half again.

Sprinkle the cooked crêpes with the sugar, flambé the pan with the cointreau/cognac mixture.

Transfer the crêpes to a plate, and drizzle the sauce over.

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Custards - basic

Recipe By: Chris Koch

Serving Size : 5

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Ea Egg

3 1/4 Oz Sugar

1/4 Oz Vanilla

13 Oz Milk

Bring the milk to a boil

Whisk together eggs, sugar, vanilla; temper the egg mixture with hot milk by adding 1/3 of the milk to the eggs while stirring, add the next 1/3, stir and add the final 1/3

Pour in molds

Bake in water bath uncovered at 350° ~45-60 minutes until firm. Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

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Dear Abby's pecan pie

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- American South Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pâte Brisée

3 Each Eggs

1 Cup brown sugar, packed

1 Cup Light corn syrup

1/3 Cup Butter -- Melted

1/2 Teaspoon Salt

1 Teaspoon vanilla extract

1 1/4 Cups pecan halves

Preheat the oven to 350°

Roll out the pie dough and line one 9 in. pie pan

In a large bowl beat the eggs. Add the sugar and whisk to combine. Stir in the corn syrup, melted butter, salt and vanilla extract.

Place the pecans in the pie crust and pour the filling over the pecans

The bake for 45 to 50 minutes or until completely set

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Dolce Torinese

Recipe By: Chris Koch

Serving Size : 28

Categories : C -- Italian Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound semisweet chocolate

1/2 cup rum

1 pound butter

4 tablespoons superfine sugar

4 each eggs -- separated

10 ounces almonds -- ground fine

2 pinches salt

24 each butter biscuits -- petits Beurre

1/2 cup confectioner's sugar

1 cup heavy cream

Prepare a loaf pan with oil spray. Spray very well, invert pan on paper towels to drain excess oil spray

Melt the chocolate in a double boiler, stirring until smooth. Remove from heat and stir in the rum

In a stand mixer, cream the butter and sugar until very pale yellow and fluffy. Add the egg yolks one at a time and beat until incorporated add the cooled chocolate mixture and beat well. Add almonds and stir to combine.

In a separate bowl, whip the egg whites to soft peaks. Whisk 1/4 of the egg whites into the chocolate mix then fold the remaining egg whites into the chocolate mix

Cut the biscuits into 1/2 inch pieces and add to the mix (careful not to add crumbs)

Spoon the mix into the loaf pan and chill for at least 4 hours or until firm - best to chill overnight. Slice and serve with whipped cream and a sprinkle of confectioner's sugar

Description:

"Chocolate Loaf"

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Elephant ears

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- American - Midwest/Plains Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 oz package yeast

2 tablespoons sugar

1 cup warm water

2 each eggs -- beaten

4 cups flour

4 tablespoons sugar

Dusting

1 tablespoon ground cinnamon

6 tablespoons sugar

Mix yeast, a the first measure of the sugar and water. Proof for 10 minutes.

Combine the yeast mix, eggs, flour and first measure of sugar in stand mixer with dough hook and knead for 10 minutes after mix forms a ball.

Divide into portions (12 for every 4 cups of flour used), roll out into circles about 1/4 inch thick.

Heat 1 inch of oil in 12" skillet to 350°

Fry to light brown, turning once - surface will bubble. Remove drain, sprinkle with sugar/cinnamon dusting mix. Serve hot

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Flourless Chocolate Cake

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - SW C -- Mexican

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces bittersweet chocolate

1/2 cup butter, unsalted

3/4 cup sugar

3 each egg

1/2 cup cocoa powder

Preheat the oven to 375°. Butter an 8 or 9" cake pan, line the bottom with buttered parchment.

Chop the chocolate. Place with butter in double boiler, melt and whisk until smooth. Or, place in glass bowl and microwave for 2 minutes. Stir until smooth

Remove bowl form double boiler, whisk in sugar and eggs.

Sift in cocoa powder and whisk into the chocolate mixture.

Pour the batter into the pan and bake in middle of the oven for 25-35 minutes.

Cool cake on rack for 10 minutes, invert onto plate, sprinkle with cocoa.

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Fried Apple Pies

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- American South Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 cups flour, all-purpose

1 teaspoon salt

1/2 teaspoon baking powder

3/4 cup milk

1/2 cup shortening

7 ounces dried apple

2 1/2 cups water

1/2 cup light brown sugar

1/4 cup golden raisins

vegetable oil for frying

Combine the dry ingredients in a food processor, pulse to combine

Cut in the shortening, and then add the milk to form a dough and run for 30 seconds

Form dough into log, wrap in plastic and refrigerate for 30 minutes

Bring the dried apples and water to boil, reduce to low and simmer until all the water is absorbed ~45 minutes

Add the brown sugar to the apples and mash together. Fold in the raisins

Cut the dough into 12 pieces and roll into 6" circles

Place 2 tablespoons of the apple filling onto the dough's lower 1/2. Brush the edge of the dough with water all around. Fold the top over and seal the edges with a fork

Heat the oil in a large skillet and fry the pies to golden brown, ~3 minutes per side. Remove and serve promptly.

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Frozen Chocolate Soufflé With Warm Berry Compote

Recipe By: Chris Koch

Serving Size : 5

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound Semisweet Chocolate -- bar, not chips

2 cups Heavy Cream -- divided

5 teaspoons Raspberry Liqueur

2 each Eggs

4 each Egg Yolk

1/3 cup Sugar

1/8 teaspoon Vanilla Extract

1 pint Raspberries

1/2 each Vanilla Beans

1/4 cup Sugar

2 tablespoons Raspberry Liqueur

3 tablespoons Water

2 teaspoons Lemon Juice

Fresh mint for garnish

Place 3 oz ramekins on a sheet tray. Create collars for each ramekin. Cut pieces of parchment paper long enough to go around the entire ramekin {plus a little overlap} and extend 2 inches above the rim. Using masking tape, place collars around each ramekin.

Place shredded chocolate in stainless steel bowl. Bring 3/4 cup cream to a boil. Pour the heated cream over the chocolate to melt. Stir in liquor, let cool

In another stainless steel bowl, combine eggs, sugar and vanilla. Whisk over double boiler until hot and thickened. Remove from heat and whisk until cool.

Beat the remaining heavy cream to soft peaks.

Fold cooled egg mixture into the chocolate, then fold in the whipped cream until no streaks remain.

Spoon into ramekins, tap to release air bubbles. Freeze until firm

If frozen over night, place into refrigerator for 30 minutes before service.

In saucepan, combine 1/2 of the raspberries with split vanilla bean, sugar, liqueur and water. Simmer for 5 minutes. Remove bean, purée mixture, strain.

Place remaining berries in bowl, pour strained sauce over, add lemon juice.

Remove collar from ramekin, place ramekin on plate, spoon sauce over top and down sides. Garnish with fresh mint

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Frozen Grand Marnier soufflé

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Sugar

6 each egg yolks

1/3 cup Water

1/3 cup grand Marnier

2 cups heavy cream

Prepare six, 6 oz. ramekins with paper collars. Create collars for each ramekin. Cut pieces of parchment paper long enough to go around the entire ramekin {plus a little overlap} and extend 2 inches above the rim. Using masking tape, place collars around each ramekin.

Combine sugar, yolks, Grand Marnier and water in a stainless steel bowl and whisk over simmering water until it reaches a temperature of 160°

In stand mixer whip the cream to firm peaks, set aside

In stand mixer, whip egg yolk mixture until cool. Fold whipped cream into eggs

Fill the ramekins and freeze overnight

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Frozen lime mousse in chocolate cups

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Mexican Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Ounces Semi sweet chocolate -- bar not chips

1 Tablespoon Butter

6 Each Small balloons

2 Each Eggs -- Separated

2 tablespoons Sugar -- for egg yolks

6 tablespoons sugar -- for egg whites

1/4 Cup Fresh lime juice

2 Teaspoons lime zest -- Grated

1/2 Cup Heavy cream

Using a serrated knife, shred the bar chocolate. Place the chocolate and butter in microwave safe bowl and melt for 2 minutes. stir to combine and blend until smooth. Blow up the balloons to about the size of your fist

Dip the balloons in the chocolate and stand on a parchment lined sheet tray until firm. Once the chocolate has become firm, gently deflate the balloons and remove from chocolate cups. Keep cups in cool place - not the refrigerator.

Beat the egg yolks until pale yellow in a stand mixer. Add the sugar for the yolks and beat until thickened

Gradually add the limejuice and beat only until blended, stir in the grated lime zest

In a separate bowl, beat the egg whites and salt until soft peaks form. Slowly add the sugar and beat until stiff peaks. In a separate bowl whip the heavy cream to stiff peaks

Fold the whipped cream mixture into the egg yolk mixture, and then fold the egg whites into the cream/yolk mixture

To better incorporate a lighter substance into a heavier substance such as mousse or soufflé, begin by whipping a small portion of the lighter into the heavier before folding. Use about 1/4 of the whipped cream and egg white and whisk in completely. Then, fold in the remaining cream and whites 1/3 at a time.

Spoon or pipe mixture into the chocolate cups and freeze

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Fruity Grand Marnier bread pudding

Recipe By: Chris Koch

Serving Size : 6

Categories : Desserts Pressure Cooking

Amount Measure Ingredient -- Preparation Method

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3 tablespoons butter

1 pound italian bread -- sliced and left out 12 hours to dry

1 2/3 cups milk

1/3 cup grand Marnier

4 each extra large egg -- beaten

1/4 cup honey

2 teaspoons orange zest

1/8 teaspoon fresh grated nutmeg

1 1/2 cups dried fruit -- diced

Butter a 5-cup souffle dish or spring form pan. If using spring form, place on sheet of foil, pull up sides to cover the outside of the pan.

Cut a piece of foil 2 feet long and fold over a number of times to form a strip 2 feet long by 2" side, set aside.

Butter the bread and cut into pieces. Arrange 1/3 of the bread in the dish/pan.

In a large bowl, whisk together the milk, Grand Marnier, the beaten eggs, honey, zest, nutmeg and pour 1/3 of the mixture over bread.

Add 1/3 of fruit over bread, and layer remaining ingredients to fill dish. Let sit for 10 minutes. This can be done well in advance, and stored under refrigeration.

Cover the dish with foil completely but loosely to allow for the pudding to expand.

Here is a pressure cooker method.

Place a trivet in cooker. Place the dish/pan over the center of the foil strip, lift both ends and transfer dish to cooker, fold the strips over top of dish. Add enough hot water to the cooker to bring the level up to 2/3 the height of the dish. Lock lid, bring to pressure and cook for 15 minutes. Reduce pressure naturally, use foil strip to remove dish form cooker. Serve immediately or cool and refrigerate.

For a traditional cooking method. Bake at 350° for 50-60 minutes, or until knife comes out clean

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Gateau Alaine au Chartres

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 Ounces Egg whites

6 Ounces Powdered sugar

6 Ounces Butter -- Melted

6 Ounces flour, all-purpose

1 1/2 Ounces Butter

9 Ounces almond powder

9 Ounces Powdered sugar

9 Each egg white

4 Ounces sugar

In a stand mixer with the whip attachment, add the egg whites and whip until almost firm, add the sugar slowly, and continue to beat to form a meringue

Immediately add the melted butter and flour, and whip to combine. Add any color or flavored desired

Pipe and attractive design on a baking sheet lined with silpat. Freeze completely

In a stand mixer, cream the butter, almond powder, and powdered sugar together. Transfer to separate bowl

Clean the mixer bowl completely and whip the egg whites to firm peaks, add the sugar to form a meringue

Fold the meringue into the almond mix

Spread the mix thinly and evenly over the frozen design

Bake at 350° for approximately fifteen minutes. When cool, cut into strips to line ice cream rings

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Genoise, Classic

Recipe By: Chris Koch Chris Koch

Serving Size : 1

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 Oz Cake Flour

6 Oz Cornstarch

6 Oz Unsalted Butter

12 Ea Eggs

1 Tsp Salt

1 1/2 Tsp Vanilla Extract

1 1/2 Tsp Lemon Extract

2 C Sugar

Preheat oven to 350°, prepare 9" pans with butter, dusted with flour, bottom lined with disk of parchment paper

Sift the flour and cornstarch together 3 times

Melt the butter to just liquid, set aside

In a metal stand-mixer mixing bowl, whisk the eggs, salt, extracts and sugar over double boiler until 110°

Place bowl on the stand mixer, whip on high speed until cooled slightly-- make note of the volume {how full the bowl is}. Reduce speed to medium and whip until the volume is triple the original. Remove bowl from mixer.

Sprinkle dry ingredients onto egg mix, fold in with hand scraper into top 1/4 of the batter and then top to bottom

Place 3 c of batter in a separate bowl, blend in the melted butter

Fold this mix into top of egg batter, and then top to bottom

Fill pans 2/3 full, bake for 35-40 minutes.

Description:

"white cake from scratch"

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German chocolate tartlets

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- German Desserts

Amount Measure Ingredient -- Preparation Method

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Pâte Brisée

8 each 4" tartlet pans

3 Ounces Pecans -- Toasted and chopped

1 Ounce sugar

2 Tablespoons Water

1 Pinch Cream of tartar

3/4 Cup Coconut milk

3 Ounces Unsweetened coconut. -- Shredded

6 Ounces Milk chocolate

2 Ounces Bittersweet chocolate

4 Tablespoons Butter

3 Each Egg yolks

3 Tablespoons Sugar

1 Teaspoon Vanilla extract

Once your dough is prepared, chill it so that the shortening, lard and/or butter firms. Begin by dusting your counter with flour. Place the dough on the flour and sprinkle more flour on top of dough. Don't use too much flour - just a light dusting….more can be added. Place the rolling pin on the dough and work from the center to the outside. Rotate the dough 90° (1/4 turn) and dust the counter and the surface as needed to keep the dough from sticking to the pin and the counter.

When the dough is rolled out, cut into 6" circles, place dough in tart pans. Carefully press into the bottom and into the sides.

Dock the dough. When baking the crust for a pie, the amount of bubbling in the crust can be reduced or eliminated by docking the crust. Prepare the dough and transfer to the pie ot tart pan. Using a fork, poke holes through the crust to the pan every 1/2" or so all over the crust.

Freeze for 20 minutes, then bake at 375° for fifteen minutes

Place pecans on sheet tray, bake at 375° for seven minutes. Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved.

Place sugar, water and cream of tartar and a saucepan bring to boil and cook to 240°. Remove from heat and add the coconut milk, stir in the coconut meat, and pecans. Stir to combine.

Combine the milk chocolate, bittersweet chocolate, and butter in the microwave for 2 minutes. Stir until smooth

In a stand mixer, beat the egg yolks, the sugar, the vanilla, and stir in the chocolate mixture

Place 2 tbsp. of the coconut mixture in each of the shells, spoon chocolate mixture over

Sprinkle the remaining topping mixture and bake at 350° for 20 minutes

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Grilled Fruit

Recipe By: Chris Koch

Serving Size : 8

Categories : Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 each apples

2 each pears

2 each peaches

1 each pineapple

1/2 cup orange juice

1/2 cup honey

Core and quarter the apples; quarter and remove seeds from the pear; halve the peaches and remove pit, quarter; remove peel from pineapple, slice into disks

Combine the OJ and the honey, brush onto fruit

Grill the fruit on cut sides for about 2 minutes each side, brushing with sauce

Plate and drizzle sauce over fruit

Serve over cake, with whipped cream, crème Fraiche or ice cream

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Gullah bread Pudding

Recipe By: Chris Koch Sallie Ann Robinson

Serving Size : 10

Categories : C -- American - SE Desserts

Amount Measure Ingredient -- Preparation Method

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1 1/2 loaves sliced white bread

3/4 cup butter -- melted

1 cup sugar

3 each eggs -- beaten

1 1/2 cups whole milk

2 tablespoons vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

16 ounces fruit cocktail

8 1/4 ounces crushed pineapple

1/2 cup chopped pecans

1/2 cup raisin

Tear each slice into 5 pieces and place in large bowl

In separate bowl, mix the melted butter, sugar, eggs, milk, vanilla and spices until sugar dissolves

Add the fruit cocktail, pineapple, pecans, raisins. Fold into bread until al the liquid is absorbed

Pour into 2 greased 9 x 13 baking dishes.

Bake at 350° for 20 minutes. Remove, stir, return to oven for 20 minutes longer

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Irish Coffee Meringues

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - NE Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 Tablespoons Sugar

3 Tablespoons Brown sugar

1 Teaspoon Instant espresso powder

2 Each Egg whites

For the filling

1 1/4 Cups Heavy cream

2 Tablespoons Sugar

2 Tablespoons Irish whiskey

2 Teaspoons Instant espresso powder

12 Each Chocolate covered espresso beans

Preheat the oven to 250°. In a small bowl combine the sugar, brown sugar and espresso powder.

In a stand mixer, whip the egg whites to soft peaks, add 1/4 the sugar mixture gradually

Once the peaks become almost firm, add the remaining sugar, brown sugar and espresso powder. Whip to very stiff peaks

Transfer to a piping bag with a star tip, and pipe the meringue in 4 spiral circles on a lined baking sheet. Bake for at least one hour or until dry

Whip the heavy cream, add sugar Irish whiskey and instant espresso powder.

Plate the meringue, dollop with whipped cream, top with chocolate covered espresso beans three each

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Irish potatoes

Recipe By: Chris Koch

Serving Size : 40

Categories : C -- American - mid atlantic C -- American - NE

Cookies and candy Desserts

Amount Measure Ingredient -- Preparation Method

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1 1/2 Cups Grated coconut

1 1/2 Cups Powdered sugar

3 Tablespoons Heavy cream

1/2 Teaspoon Vanilla extract

1 Teaspoon Cocoa powder

2 Tablespoons Ground cinnamon

2 Tablespoons Powdered sugar

In a food processor combine coconut and sugar and process into very fine meal

Add the heavy cream and vanilla, pulse to mix well

Combined the cocoa, cinnamon and sugar in a separate bowl

Form the coconut mixture into small football shaped portions about 1 ounce each, and roll in the cocoa mixture

Place on a parchment paper lined baking sheet, cover and refrigerate.

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Jamaican Banana Bread Pudding

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Caribbean Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 ounces butter

5 ounces French bread

3 ounces Sugar

10 ounces Bananas

3/4 fluid ounce Dark rum

1 ounce Cream of coconut

1/2 tablespoon Apricot preserves

2 fluid ounces Condensed milk, sweetened

5 each Egg yolks

4 each Eggs

12 1/2 fluid ounces Milk

1/3 teaspoon Salt

1/3 teaspoon Ground cinnamon

1/8 teaspoon Nutmeg

Butter the bottom and sides of the baking pan. Melt the remaining butter and set aside

Tear the bread into small pieces and place in large stainless steel mixing bowl. Drizzle with melted butter and toss to combine

Sprinkle with 1/3 of the sugar and toss to combine, pack into baking dish

Peel and slice bananas lengthwise. Place on top of the bread mixture. Sprinkle with rum

Whisk together the rum and cream of coconut, drizzle over bread

Melt the preserves and pour evenly over the bread

Pour the condensed milk over the bread

In a stainless steel bowl whisk the eggs and the egg yolks together. Heat the milk and remaining sugar to a simmer and temper into egg mixture in thirds. Pour this over the bread

Sprinkle the top with cinnamon and nutmeg, cover with parchment paper, and weigh down for fifteen minutes

Bake in a water bath at 350 ° for 60 minutes or until knife comes out clean.

Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

Yield:

"1 8x8 pan"

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Key lime pie

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- American - SE Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 Cups Graham cracker crumbs

4 Ounces Unsalted butter -- Melted

1/4 Teaspoon Ground cinnamon

3 Each Large egg yolks

1/4 Teaspoon Cream of tartar

28 Ounces Sweetened condensed milk

2/3 Cup Key lime juice

Preheat the oven to 350°

In a large bowl, stir together the graham crackers, melted butter, and cinnamon. Transfer the mix to a 9 in. pie plate and press the crumbs in the bottom and up the sides

In a stand mixer with a whisk attachment, whisk the egg yolks with the cream of tartar until frothy. Stir in the condensed milk, then whisk in the key lime juice

Pour the filling into the crust and bake for about 30 minutes or until set. Cool completely and chill before serving

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Lady Fingers

Recipe By: Chris Koch Albert Sinisi

Serving Size : 0

Categories : C -- Italian Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 ounces cornstarch

4 ounces bread flour

6 each eggs -- separated

6 ounces sugar

4 drops lemon juice

Preheat to 425°. Sift the cornstarch and flour together

Whip the egg yolks and 1/3 of the sugar until creamy, transfer to large mixing bowl and clean the stand mixer bowl completely.

Add 1/3 of the sugar along with the lemon juice to the egg whites, whip until foamy and tripled in volume, gradually add the remaining sugar and whip to stiff peaks.

Fold the egg whites into in the reserved yolk mixture

Fold in the flour mixture into the egg mixture. Transfer to a piping bag with a plain tip and pipe line 3-4" by 1/2" thick onto parchment or silpat lined baking sheet. Another option is to spread the batter onto a lined sheet tray to create a sheet of cooked lady finger cake. Bake at 425° for 8 minutes

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Lemon Ginger Cream

Recipe By: Chris Koch

Serving Size : 4

Categories : Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Cup Heavy Cream

2 Tablespoons Powdered Sugar

1 Tablespoon Lemon Juice

1/2 Teaspoon Lemon Zest

1/4 Teaspoon Ground Ginger

Whip the cream until soft peaks form. Add the sugar and whip to firm peak. Slowly stir in the lemon and ginger

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Low fat Coffee Ice Milk

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups low fat milk

4 tablespoons dried milk powder

1/2 cup sugar

1 1/2 teaspoons vanilla

6 teaspoons instant coffee

1 teaspoon cocoa

Combine all the ingredients and chill completely. Follow directions for your ice cream machine

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Marshmallows

Recipe By: Chris Koch

Serving Size : 100

Categories : Desserts Misc/snacks

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups confectioner's sugar

1 1/2 cups cornstarch

2 packages unflavored gelatin

3 2/3 cups sugar

1/3 cup sugar

1/2 cup light corn syrup

8 each egg whites -- room temp

1 teaspoon cream of tartar

1 teaspoon vanilla extract

Combine the confectioner sugar and cornstarch. Sift together. Generously dust a sheet tray with powder sugar

Stir the gelatin into 1/2 cup of cool water to bloom (soften)

In a deep pot, place 3 2/3 cups of sugar and corn syrup with 1 cup of water. Insert a candy thermometer and bring to a boil and cook to 260° (Will cook to 266° eventually)

When the temp reaches 260°, place the egg whites and cream of tartar into a stand mixer bowl with whip attachment. Whip until soft peaks form and add 1/3 cup of sugar and whip to form a firm meringue.

When the temp finally reaches 266° remove from heat and whisk in gelatin. Quickly begin drizzling the syrup into the meringue while whipping and then add vanilla and whip to combine.

Transfer the mixture into the prepared pan and smooth top. Generously dust the top with the sugar/cornstarch mixture. Let cool for 2-3 hours

Slice the cooled meringue into 1" strips and then into 1" cubes. Working in batches, toss the cubes with the powder and place in sieve to remove excess. Store in tight container.

Option: Pipe mixture into kisses or other fun shapes. Cool and dust with powder.

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Mascarpone filling for tiarmisu

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Italian Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 each eggs

3/4 cup light corn syrup

3 cups heavy cream

16 ounces mascarpone cheese

Whip the eggs at a high speed until they foamy

Bring the corn syrup to a boil and gradually pour into the eggs and continue to whip until cool

Whip the cream until stiff peaks form

Stir the egg mixture into the cheese then stir in the whipped cream

Yield: "1 1/2 quarts"

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Meringue cookies

Recipe By: Chris Koch

Serving Size : 48

Categories : C -- French Cookies and candy

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Each Egg whites -- Room temperature

1 Pinch Salt

1 Cup Sugar

Preheat oven to 200°

Line two sheet trays with parchment paper

In stand mixer beat the egg whites and salt until frothy

Increase speed to high until firm peaks form

Gradually beat in sugar until whites are stiff and glossy

Transfer to a piping bag and pipe cookies on two sheet tray about 2 in. apart

Bake for approximately three hours

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Mini cheese cakes

Recipe By: Chris Koch

Serving Size : 18

Categories : C -- American - Midwest/Plains Cookies and candy

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

18 Each Vanilla wafers

18 Each Muffin cups

16 Ounces Cream cheese

1/2 Cup Sugar

1 Teaspoon Vanilla extract

2 Each Eggs

Place one vanilla wafer in each muffin cup in a muffin pan

This stand mixer beat the cream cheese, sugar and vanilla. Add one egg at a time and incorporate completely

Portion filling on top of each wafer, bake at 325° for approximately 25 minutes.

If desired, top each cooled cheesecake with a teaspoon of fruit preserves or fresh fruit of you choice

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Mint Chocolate Chip Ice Cream

Recipe By: Chris Koch Chris Koch

Serving Size : 6

Categories : Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 each egg

1/2 cup sugar

1 tablespoon vanilla

1 1/2 cups half and half

1 1/2 cups cream

1 tablespoon mint extract

5 drops green food coloring

1 cup chocolate chips

Heat the milk to boiling over medium heat carefully as not to scorch the milk.

Separate the eggs, save the whites for another recipe. Whisk the yolks and sugar, temper with hot milk. Eggs need to be tempered so that they don't become scrambled when mixing with a hot liquid. Begin to temper by whisking in about 1/3 of the hot dairy into the eggs. Carefully and slowly, whisk in the the remaining hot dairy. Return to the pan and thicken slightly.

Stir in the cream, vanilla, mint extract and food coloring - chill completely.

Add chips after 20 minutes of processing

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Mississippi Mud Cake

Recipe By: Chris Koch Chris Koch

Serving Size : 4

Categories : C -- American South Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup butter or margarine

1/2 cup cocoa

4 eggs -- well beaten

1 1/2 cups flour -- unsifted

2 cups sugar

Dash salt

1 1/2 cups pecans -- chopped

1 (6 1/4 oz.) bag miniature marshmallows

1/4 cup confectioner's sugar

2 tablespoons cocoa powder

2 tablespoons milk

1/4 teaspoon vanilla extract

Grease and flour 9"x13"x2" pan.

Melt the butter, add the cocoa and well beaten eggs. Add flour, sugar, salt and pecans; mix well.

Spread mixture into the prepared pan and bake at 350° for 30 to 35 minutes. Cake is done when sides pull away from pan.

Remove the pan from the oven and while still hot, pour over top 1 package miniature marshmallows.

In a large mixing bowl, whisk together the confectioners' sugar, cocoa, milk and vanilla. Combine all the ingredients and mix well. Should be slightly pourable. Drizzle over cake.

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Mocha cheesecake

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Misc Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 Cups Chocolate cookie crumbs

1/3 Cup Butter

1/2 Tablespoon Sugar

2 Ounces Dark chocolate

16 Ounces Cream cheese

4 Each Eggs

3/4 Cup Sugar

1 Tablespoon Instant coffee granules

Preheat the oven to 350°. Line the outside of the spring form pan with aluminum foil, butter the inside of the pan. Prepare pan for water bath. Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

In a food processor combine the cookie crumbs, sugar and butter. Process until moist. Press this mixture into the bottom and sides of the spring form pan

Melt the chocolate for about 1 minute in a microwave and cool slightly

In a stand mixer beat the cream cheese and sugar until smooth. Add the eggs one at a time after each has been incorporated. Add the melted chocolate and instant coffee

Pour filling over crust, bake in water bath for approximately 40 to 60 minutes. Chill completely - about 4 hours or better over night

Serve garnished with fresh raspberry, mint leaves and chocolate leaves

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Molten Chocolate Cakes With Mint Fudge Sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - mid atlantic Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 1/2 ounces Bittersweet Chocolate -- chopped

2 ounces Unsweetened Chocolate -- chopped

1/3 cup Hot Water

1/4 cup Light Corn Syrup

3/4 teaspoon peppermint extract

5 ounces Bittersweet Chocolate -- chopped

5 fluid ounces Unsalted Butter

3 each Eggs

3 each Egg Yolk

1 1/2 cups Powdered Sugar

1/2 cup Flour

Create the sauce. Stir the chocolates in double boiler until melted. Add hot water, corn syrup and extract. Whisk until smooth. Remove and cool slightly

Preheat the oven to 450°. Butter as many 6oz soufflé dishes or ramekins as needed

Stir chocolate and butter in heavy sauce pan over low heat until melted. Cool slightly.

In bowl, whisk the eggs and yolks together. Whisk in the sugar, then the chocolate mixture and then flour

Pour into the buttered dishes. Bake until sides are set but center soft and runny 11-14 minutes

Run knife around edges, and invert onto plates, spoon sauce around. Garnish with the fresh mint

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Musician tart

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- French C -- Spanish

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups flour, all-purpose

1/4 cup sugar

1/16 teaspoon salt

4 ounces butter, unsalted -- chill / cube

2 each egg yolk

1/2 teaspoon vanilla extract

2 tablespoons heavy cream

FILLING

1 1/4 cups dried pears -- core and chop

1 1/4 cups pitted dates -- halve

3/8 cup pear nectar, canned

1/3 cup brown sugar, packed

TOPPING

1/2 cup brown sugar

1/4 cup light corn syrup

4 ounces butter, unsalted

3 ounces pine nuts

3 ounces toasted almonds

3 ounces cashews, dry-roasted

1 fluid ounce heavy cream

Pleace the dry ingredients into the food processor and pulse to combine. Cut the butter in and then pulse in the yolk and vanilla. Pulse in enough cream to bring the dough together. Form the dough into a disk, wrap in plastic and rest in refrigerator for 30 minutes.

Preheat to the oven to 400°

Roll out dough and blind bake

Partially or completely cooking a pastry crust in the pan before adding the filling is known a Blind Baking. When baking the crust for a pie or tart, the amount of bubbling in the crust can be reduced or eliminated by docking the crust. Prepare the dough and transfer to the pie ot tart pan. Using a fork, poke holes through the crust, to the pan, every 1/2" or so all over the crust. This will allow and steam that develops under the crust to be released through the holes. Using parchment, foil or commercial grade plastic wrap, place a sheet over the pastry crust so that there is significant amount of overlap. Pour enough weights into the paper lined crust to fill the crust. Weights may be made of round ceramic pie weights or dried beans or a combination of dry rice and dried beans. Place in a 400° oven for 15 minutes. Reduce the temperature to 375°, remove the weights and return to the oven for 15 more minutes for a completely baked crust.

Cool completely.

Combine the dried pears, dates, nectar, brown sugar in pan. Bring to boil, reduce simmer for 1 minute. Transfer to a food processor and purée completely

Spread filling into crust.

Place the sugar, syrup, butter in pan. Slowly bring to boil

Add the nuts and cream. Pour the nut mixture over the filling.

Bake for 20 minutes. Remove, cool for 10 minutes, loosen but don't remove from pan. Cool completely, Cut into wedges.

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New York style cheesecake

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- American - NE Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Cup Graham cracker crumbs

1/2 Cup finely chopped toasted pecans

2 Ounces Unsalted butter -- Melted

3 Tablespoons Sugar

56 Ounces Cream cheese -- Softened

1 Cup Sugar

1 Tablespoon Vanilla extract

4 Each Eggs

1/2 Cup Sour cream

Preheat the oven to 300°. Prepare a circle of parchment paper to fit into the bottom of a spring form pan. Spray the paper and the inside of the spring form pan with oil. Cover the outside of the pan with foil becasue you will be cooking this dish in a water bath. Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

In a food processor combine the graham cracker crumbs, the pecans, melted butter, and sugar. Process to create a fine meal. Press into the bottom and up the sides of the pan (won't go up the sides very high).

In a stand mixer with a paddle attachment, beat the cream cheese, sugar, and vanilla until smooth.

Incorporate the eggs one at a time. Blend in the sour cream. Pour the filling into the spring form pan

Bake the cheesecake in a water bath for 1 1/2 to two hours or until set.

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No cholesterol brownies

Recipe By: Chris Koch

Serving Size : 12

Categories : Baked Goods Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 Cups Sugar

1 Cup flour, all-purpose

3/4 Cup Cocoa powder

1 Teaspoon Baking powder

1/4 Teaspoon Salt

3/4 Cup Applesauce

4 Each Egg whites

2 Teaspoons Vanilla extract

2/3 Cup Walnuts -- Toasted

Preheat the oven to 350°. Oil spray an 8 in. square baking dish

Combine the dry ingredients in a bowl

In stand mixer beat egg whites, apple sauce and vanilla. Gradually add dry ingredients

Pour into pan, bake for approximately 40 minutes

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Old Fashioned Apple Crisp

Recipe By: Chris Koch

Serving Size : 4

Categories : Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup flour, all-purpose

1/4 cup brown sugar

1/8 cup margarine -- sub butter

1/4 cup rolled oats

4 cups apples -- peel, core, slice

1/4 cup sugar

1/8 tablespoon cinnamon

Preheat the oven to 350°

In a mixing bowl, combine the flour and sugar. Cut in margarine until coarse and the stir in the oats.

Mix the apples, sugar and cinnamon together and place in 2" deep baking dish.

Top with flour/oat mixture and bake for about 1 hour or until golden brown and bubbly

NOTES : Fats such as lard and margarine are the most common type used in southern cooking. You can substitute butter.

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Old Fashioned Fruit Cobbler

Recipe By: Chris Koch Chris Koch

Serving Size : 12

Categories : C -- American South Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups flour

3 tablespoons baking powder

4 1/2 cups sugar

1 1/2 teaspoons salt

3 cups margarine -- melted, sub butter if desired

4 1/2 cups milk

48 ounces canned peaches -- or other canned fruit of choice

1 tablespoon Cinnamon

1 1/2 teaspoons Nutmeg

In a large bowl, stir together the flour, baking powder, sugar and salt. Add the melted margarine and milk and mix until smooth . Pour into greased 9"x13" deep dish pan.

Pour the fruit over batter and sprinkle with cinnamon and nutmeg. Bake at 350° for 45 minutes to 1 hour until a golden brown.

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Orange Sorbet

Recipe By: Chris Koch Chris Koch

Serving Size : 1

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup sugar

2 cups water

1 teaspoon grated orange peel

1 1/2 cups orange juice

1 tablespoon lemon juice

Combine the sugar, water and zest in pan

Bring to boil for 5 minutes until a candy thermometer reads 230°. Stir in juices, the cool completely. Strain to remove zest

Process per the machine manufactures directions

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Pate Brisée

Recipe By: Chris Koch

Serving Size : 0

Categories : Baked Goods C -- French

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups flour

4 ounces butter -- chilled and cubed

6 Tablespoons ice water -- more or less

Place flour in food processor. Add the butter

Pulse a few times to incorporate butter, but there should be large pieces visable

Add 3/4 of the water and pulse until dough begins to come together - add more water if necessary

Wrap in plastic and refrigerate for 30 minutes

Roll out on floured surface to desired thickness.

Description: "basic pie dough"

Yield: "2 9" shells"

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Peaches and Apricot Cobbler

Recipe By: Chris Koch

Serving Size : 12

Categories : Brunch/breakfast C -- Misc

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 Cup Sugar

2 Tablespoons Cornstarch

2 Pounds Peaches -- Peel, slice, remove pits/stones

1 Pound Apricots -- Peel, slice, remove pits/stones

1/2 cup water

6 Tablespoons Butter

1/2 Teaspoon Ground cinnamon

1/4 Teaspoon Ground nutmeg

For the topping

1/2 Cup flour, all-purpose

1/2 Cup Sugar at

3/4 teaspoon Baking powder

1/4 Teaspoon Salt

1 Each Large egg

1 Cup Heavy cream

2 Tablespoons Honey

1/2 Teaspoon Ground cinnamon

Preheat the oven to 400°

In a 3 qt. pot, add the fruit, sugar and 1/2 c. of water

Bring to a boil, cover, remove from the heat, let sit for five minutes

Stir in the butter, spices, and pour into baking dish

Mix the topping ingredients and sprinkle over the fruit mixture

Bake for 30 minutes

Whip the heavy cream to soft peaks, add the honey and cinnamon, continue whipping to firm peaks

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Peaches and Cream Cheesecake

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- Misc Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each egg

1/3 cup sugar

1/4 teaspoon vanilla

1/4 cup flour, all-purpose

1/4 teaspoon baking powder

1 pinch salt

2 tablespoons water

FILLING

2 pounds cream cheese

1 cup sugar

4 each egg

1 teaspoon flour

1 teaspoon vanilla

1 cup sour cream

1/4 cup peach liqueur

2 cups peach slices

TOPPING

1 pint heavy whipping cream

Preheat to 375°, grease a 9" spring form pan. Place pan on sheet of foil, fold foil up around sides

Beat eggs to thicken (pale yellow and fluffy), add the sugar and continue to beat until sugar is dissolved 3-5 minutes on low

Combine the flour, baking powder and salt. Add to the egg mixtrue to form a thick batter. Beat in the water

Pour into pan, swirl to cover bottom and about an inch up the sides, bake 16-18 minutes on lowest rack. Cool to room temp.

Reduce temperature of the oven to 325°

Mix cream cheese, sugar, eggs and flour until smooth. Add the vanilla, sour cream, and liqueur. Fold in the peaches

Pour the filling over the crust, and place the pan in water bath. Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

Bake ~70 minutes, cool, top with whipped cream

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Pear and apple crisp

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - NW Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 each bosc pear -- peel, core and slice

2 each golden Delicious apple -- peel, core and slice

1/3 cup dried cranberries

2 tablespoons fresh lemon juice

1/4 cup flour, all-purpose

Topping

3/4 cup rolled oats

1/4 cup flour, all-purpose -- plus 1 tablespoon

1/2 cup brown sugar

1/4 cup sliced almonds

1/4 teaspoon salt

4 tablespoons butter -- cold and cubed

2 tablespoons vegetable oil

Preheat the oven to 375°

Spray a 9x13" baking dish with oil spray

In large bowl, toss pears, apples, cranberries, lemon juice and flour, press into baking dish

Mix the oats with the flour, brown sugar, almonds and salt. Rub in butter. Stir in the oil

Top the fruit filling with the oat mix, bake 45 minutes

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Pêches Melba

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 each ripe peaches

2 each vanilla bean

2 cups sugar

8 teaspoons sugar

2 pints vanilla ice cream

2 cups raspberries

1 teaspoon fresh lemon juice

Bring a pot of water to boil, add the peaches and simmer for 1-2 minutes. Transfer to a bowl of ice water and cool. Carefully remove the skin, halve lengthwise and remove the pit

Place the peach halves in a baking dish, add the vanilla bean and cover with the first portion of sugar. Cover and let macerate for 1 hour.

Bring 3 cups of water to 165-180°. Add the peach halves and the accumulate juice, and poach for 12 minutes

Remove the pan from the heat and allow to cool to room temperature. Transfer to a bowl and refrigerate until completely chilled

Divide the ice cream into four dishes, smooth the top and return to freezer to set up.

Purée the raspberries, strain and add the sugar and lemon juice. Stir to dissolve the sugar

To serve, place two peach halves cut side down on top of ice cream, top with sauce.

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Piled-High Peach Pie

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American South Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/3 c flour, all-purpose

1 tbsp sugar

1 tsp salt

3/4 c butter, unsalted -- chill / cube

1/4 c shortening -- chill / cube

1 tsp white wine vinegar

6 tbsp ice water

FILLING

5 lb peaches -- peel, pit, slice

3/4 c sugar

1/4 c flour, all-purpose

1/4 tsp ground cinnamon

1/8 tsp ground cardamom

1/8 tsp ground nutmeg

1 pt vanilla Ice Cream

Prepare the crust. Combine the dry ingredients, cut in the butter and shortening. Combine the vinegar and water and mix with the dry ingredients to form dough. Form into a disk, wrap in plastic wrap and refrigerate for 30 minutes

Preheat the to 350°

Combine the peaches, sugar, flour and spice in large bowl, toss to mix well.

Roll out 1/2 of the dough, place in pan.

Mound peaches in the pan, roll out the other 1/2 of the dough and place over the peaches. Trim the edges, seal and crimp. Cut vents into the top to release steam.

Bake the pie for 1 hour and 10 minutes. If crust is browning too quickly, cover with foil.

Cool and serve with ice cream

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Pineapple and banana fritters

Recipe By: Chris Koch

Serving Size : 22

Categories : C -- Caribbean Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/3 cups flour

1 1/2 teaspoons baking powder

3 tablespoons sugar

1 teaspoon ground ginger

3/4 cup fresh pineapple -- diced

3/4 cup banana -- diced

1/2 cup milk

1 each egg -- beaten

vegetable for frying

1 cup powdered sugar

Sift dry ingredients together in bowl.

In other bowl, combine pineapple, banana, milk and egg. Add to flour mixture and stir to combine

Heat oil to 375° in a deep fryer or deep pot. Drop tablespoons of the mixture into the oil and fry, turning for 1 1/2 to 2 minutes, drain on paper towels

Dust with powdered sugar

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Poached Pears

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - NW Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each Anjou Or Bartlett Pears

2 cups Red Wine

2 cups Orange Juice

Peel and core pears leaving stem intact. Using a melon baller, remove the core from the bottom by scooping out the seeds

Place the pears in pot just big enough to hold them, add the wine and orange juice. If needed, add enough water to cover the pears completely

Cover with parchment circle or lid, bring to boil and reduce to poach (165-180°) for 20 - 30 minutes. Depending on ripeness of pears, this may even take up to 1 hour

Remove and cool in poaching liquid

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Poached pears with fresh ginger bread

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- American - NW Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For The Poached Pears

1/4 cup Fresh lemon juice

8 each Pears -- Peeled with stem intact

4 cups Ruby Port

2 cups Sugar

1 piece Fresh ginger -- Sliced into sixteen pieces

2 each Cinnamon sticks -- 3 in. each

1 each Vanilla bean -- Split

For Gingerbread Cake

1/4 cup Fresh ginger -- Grated

3 tablespoons sugar

2 2/3 cups flour, all-purpose

1 1/4 teaspoons Baking soda

1 tablespoon Ground ginger

2 teaspoons Ground cinnamon

3/4 teaspoon Dried mustard

1/4 teaspoon ground cloves

8 ounces Butter -- Softened

3/4 cup Brown sugar

1/3 cup Molasses -- Light

1/3 cup Brewed coffee

4 each Eggs

1 cup Buttermilk -- Room temperature

For The Cream Garnish

1 cup Heavy cream

2 tablespoons Powdered sugar

1/2 teaspoon Vanilla extract

1/4 teaspoon Ground ginger

Peel and core the pears from the bottom up, leaving the stem intact. Remove the seed packet with a melon baller. Combine fresh lemon juice with water to hold pears

In a heavy saucepan, combine port, sugar, fresh ginger, cinnamon, and vanilla bean. Bring to a boil, reduce to a simmer for ten minutes

Place the pears in the liquid and turning frequently, simmer for 20 minutes or until tender. Remove the pears from the pan

Reduce the cooking liquid to 1/2 the orginal volume and spoon over pears and refrigerate.

When a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chop stick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the depth of liquid on the tool from the end to the point you marked on the tool.

Preheat the oven to 350°. Butter a 9 x 13 in. baking pan, add flour, twist and turn to coat and tap out the excess

Mix the sugar and the grated ginger together and let stand for 30 minutes.

Combine the dry ingredients in a separate bowl

Cream the butter and brown sugar together. When a recipe calls for creaming butter and sugar together it is an important first step. The process should take 8-10 minutes to complete correctly and is generally done in a stand mixer with a paddle attachment. The purpose is two-fold: to combine the fat and sugar and to 'trap' as much air into the mixture as possible to assist in the batter rising and to increase fluffiness in the final product

Add the molasses, coffee, and ginger mixture. Beat the eggs in one at a time

Gradually add dry ingredients and then the buttermilk alternating until combined

Pour the batter into the baking dish, and bake for 30 minutes. Test with toothpick -- should come out clean

Prepare the whipped cream. Whip the cream until soft peaks form. Gradually add the sugar vanilla and ginger, whip to stiff peaks.

Slice the pears in half, and fan each

Portion that cake, place 1/2 of the pear on top, and garnish with whipped cream

NOTES : This recipe makes 16 portions. If you need less, reduce the amount of pears, but leave the cake recipe intact. Baking recipes often don't work with simple recipe reductions calculations. You may also reduce the whipped cream portions

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Pumpkin pie

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - NE Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pâte Brisée

29 Ounces pumpkin purée

2 Cups Brown sugar

3 Tablespoons Pumpkin pie spice

1 pinch Salt

5 Each Large eggs

24 Ounces Evaporated milk

Preheat the oven to 375°.

Roll out the pie dough, and line a 9 in. pie pan. dock the bottom of the pan and freeze. Remove from freezer line with parchment paper and add pie weights and bake for ten minutes. Remove the parchment and pie weights

In a stand mixer with the paddle attachment, mix the pumpkin, sugar, spices and salt

Beat in the eggs one at a time

Slowly beat in the evaporated milk, pour the filling into the pie shell

Bake for 45 minutes, or until the center is set

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Raspberry Chocolate Cheese Cake

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- Misc Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

9 ounces chocolate wafer cookies

3 ounces butter -- melted

2 teaspoons sugar

24 ounces cream cheese

1/2 cup sugar

6 ounces bittersweet chocolate -- melted

1/2 cup raspberry liqueur

4 each eggs

1/2 cup heavy cream

2 cups sour cream

1/2 cup sugar

1 cup heavy cream

1 bunch fresh mint

1/2 pint fresh raspberries

Preheat the oven to 350°

Prepare spring form pan. Butter the inside and cover the outside with foil

in a food processor, grind the cookies to fine crumb. Add the melted butter and sugar and pulse to blend well

Press the crumb mixture into the bottom and slightly up the sides

In a stand mixer with the paddle attachment, beat the cream cheese until smooth.

Add the sugar, melted chocolate and raspberry liqueur and blend well

Add the eggs, one at a time until combined and then blend in the cream

Pour the filling into the crust and bake in water bath for 55 minutes or until center is set. Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

Combine the sour cream and sugar, pour over cheesecake and bake for 15 minutes more.

Chill completely (overnight), serve with whipped cream, garnish with mint and raspberries

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Raspberry Ice Cream

Recipe By: Chris Koch Chris Koch

Serving Size : 3

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces frozen raspberries

3/4 cup sugar

1 1/2 teaspoons lemon juice

1 cup cream

1 cup half and half

Mash raspberries with sugar and lemon.

Stir in cream and half and half

Chill completely and freeze per your ice cream machine directions.

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Rhubarb and Berry compote with mint

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American Mountain Desserts

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Cup Dry red wine

1 Cup Cranberry juice

12 Ounces Strawberry jam

2 Pounds Rhubarb

1 Bunch Mint

2 Cups Mixed berries

In heavy saucepan combine wine, cranberry juice, jam and sugar. Bring to a boil and reduced to the lowest heat. Simmer for 20 minutes

Cut the rhubarb into 3/4 in. pieces. Remove six nice sprigs of mint and reserve. Tie the remaining mint together and add to pan. Simmer for ten minutes

Remove the mint, and transfer the mixture to a bowl

Fold in the berries, cool, cover and refrigerate overnight

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Rhubarb and ginger crumble

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- United Kingdom Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds rhubarb -- diced

2 ounces fresh ginger root -- grated

4 ounces sugar

1 each orange -- zested and juiced

8 ounces flour, all-purpose

4 ounces butter

3 ounces sugar

1 teaspoon ground ginger

Preheat the oven to 400°

In a large bowl, combine the rhubarb, grated ginger, sugar, zest on juice, stir to combine. Transfer to an baking dish

In a food processor, pulse the flour, butter, sugar and ground ginger to resemble bread crumbs. Top the rhubarb mixture with the topping

Bake for 20 - 30 minutes or until bubbly.

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Rhubarb and peach crisp

Recipe By: Chris Koch

Serving Size : 12

Categories : Brunch/breakfast C -- American South

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 Cup Rolled oats

2/3 Cup Brown sugar -- Packed

1/2 Cup flour, all-purpose

3/4 Teaspoon Cinnamon

1/4 Teaspoon Salt

1/2 Cup Butter

1/2 Cup hazelnut

For the filling

4 Cups Rhubarb -- Sliced

1 Pound Peaches -- Peel and sliced

1 Cup sugar

2 Tablespoons Cornstarch

2 Teaspoons Lemon juice

1 Teaspoon Ground cinnamon

1 Pinch Ground nutmeg

Preheat the oven to 375°, butter a baking dish

Combine the dry topping ingredients, cut in the butter, mix in the nuts

Prepare the filling by mixing all of the filling ingredients together in a bowl.

Fill the baking dish with the filling, sprinkle with topping, and bake for 40 minutes

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Roasted Orange Tart

Recipe By: Chris Koch

Serving Size : 1

Categories : Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pâte Brisée

9 Ea Navel Oranges -- sliced 1/8" thick

4 Tbsp Honey

2 C Orange Juice -- fresh squeezed

1/2 C Sugar

Prepare pastry and blind bake crust in removable bottom tart pan. Partially or completely cooking a pastry crust in the pan before adding the filling is known a blind baking. When baking the crust for a pie or tart, the amount of bubbling in the crust can be reduced or eliminated by docking the crust. Prepare the dough and transfer to the pie or tart pan. Using a fork, poke holes through the crust, to the pan, every 1/2" or so all over the crust. This will allow and steam that develops under the crust to be released through the holes. Using parchment, foil or commercial grade plastic wrap, place a sheet over the pastry crust so that there is significant amount of overlap. Pour enough weights into the paper lined crust to fill the crust. Weights may be made of round ceramic pie weights or dried beans or a combination of dry rice and dried beans. Place in a 400° oven for 15 minutes for a partially baked crust. Reduce the temperature to 375°, remove the weights and return to the oven for 15 more minutes for a completely baked crust.

Lower the temperature to 325°. Layer 1/2 of the orange slices in roasting pan. Drizzle with 2 tbl honey. Repeat. Pour juice over, cover with foil, bake for 1.5 hours.

Remove, uncover, sprinkle with sugar. Increase heat to 375°, roast uncovered for 50 minutes more.

Arrange slices in crust, pour syrup over, rest for 1 hour before serving

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Snicker Bar Pie

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- American - Midwest/Plains Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Crust

1 1/2 Cups Grandma cracker crumbs

1 Tablespoon Sugar

6 Tablespoons Butter -- Melted

For The Fudge Layer

6 Tablespoons flour, all-purpose

1/2 Teaspoon Baking powder

1/8 Teaspoon Salt

1/2 Cup Butter

4 Ounces Semi sweet chocolate

1 Ounce Bakers chocolate

1/2 Cup Sugar

1 Each Large egg

1 Each Egg yolk

1 Teaspoon Vanilla extract

For The Caramel Layer

1 Cup Sugar

3 Tablespoons Water

3/4 Cup Heavy cream

1 Cup Peanuts

For The Cream Cheese Layer

10 Ounces Cream cheese

1/3 Cup Sugar

1 Each Large egg

1 Teaspoon Vanilla extract

For The Drizzle

2 Ounces Semi sweet chocolate

2 Tablespoons Heavy cream

Preheat the oven to 350°, butter a 9 in. pie pan

Combine the crust ingredients in a food processor until moist. Press into pie pan

Bake for approximately five minutes or until the crust is set. Remove and cool completely

Sift the flour, baking powder and salt together and set aside

Melt the chocolate and butter together and cool slightly. Easiest way to do this is place in a microwave bowl and microwave for 2 minutes, stir until smooth.

In a stand mixer, cream the eggs and sugar together. When a recipe calls for creaming eggs and sugar together it is an important first step. The process should take 8-10 minutes to complete correctly and is generally done in a stand mixer with a paddle attachment.. The purpose is to 'trap' as much air into the mixture as possible to assist in the batter rising and to increase fluffiness in the final product.

Add the vanilla and chocolate mixture to the creamed sugar and then gradually add the dry ingredients until blended

Pour the mixture into the shell and bake for 20 minutes.

Remove from the oven and cool

Prepare the caramel mixture and pour over the fudge layer. Cool completely

In the stand mixer, cream the cream cheese and sugar together until smooth {about 10 minutes at medium speed}, add the egg, egg yolk and vanilla extract, mix well.

Carefully spread the cream cheese layer over the caramel layer and bake for approximately fifteen minutes

To prepare the drizzle, bring the cream to almost a boil; pour over chocolate and stir until smooth.

Drizzle over the top of the pie and refrigerate until well chilled and set

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Sour Cherries In Grappa/Eau De Vie

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- French C -- Italian

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 C Red Wine

1 C Water

1/4 C Sugar -- plus 2 Tbl

1 Ea Vanilla Beans -- split, scraped

2 C Dried Cherries

1 C Grappa

Combine wine with water, sugar and vanilla beans in pan. Bring to boil. Remove from heat, add cherries. Cover let stand for 5 minutes until cherries are plump. Uncover and cool completely.

Spoon cherries into clean jar. Pour grappa on top, cover and rest at room temp for 1 week.

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Spice cake with sticky coconut-pecan filling and glaze

Recipe By: Chris Koch

Serving Size : 12

Categories : Baked Goods C -- American - Midwest/Plains

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup rolled oats

1 cup boiling water

1/4 cup buttermilk

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cardamom

1/2 cup butter -- room temperature

1 cup sugar

3/4 cup brown sugar

2 each eggs

1 teaspoon vanilla extract

1 1/2 cups flour, all purpose

1 teaspoon baking soda

1/2 teaspoon salt

1 cup shredded coconut meat -- toasted

3/4 cup pecan halves

1 cup brown sugar

1/2 cup heavy cream

1/2 cup butter -- cubed

3 each egg yolks

1 pinch salt

1 tablespoon dark rum

1 teaspoon vanilla extract

Preheat the oven to 350° and prepare two 8" cake pans with oil spray. Place a sprayed disk of parchment paper in the bottom of each cake pan

In a mixing bowl, combine the oats, boiling water, buttermilk and spices and let stand for 15 minutes

In a stand mixer (or in a bowl with hand mixer) cream the butter and both sugars for about 3 minutes. Add the eggs and vanilla and mix well

In another bowl, whisk together the flour, soda and salt. Add to the creamed butter and mix to just combine. Add the oat mixture and stir to just combine.

Divide between the two pans and bake for 30 - 35 minutes or until tester comes out clean.

Cool on racks for 10 minutes then invert to remove them from the pans and peel off parchment. Let cool completely before adding the filliing/glaze

To prepare the filling/glaze toast the coconut on a baking sheet in a 350° for 10-12 minutes and the pecans for 15 minutes. Coursely chop the pecans after toasting

In a sauce pan, bring the brown sugar, cream, butter to a boil. Remove from the heat and whisk in the egg yolks. Return to the heat and cook, stirring constantly until the mixture thickens - about 8 minutes. Remove from the heat and stir in the rum and vanilla. Cool until just warm to the touch and stir in the coconut and pecans.

Spread the top of one of the cake layers with the filling. Top with second layer and use the remaining filling to glaze the top.

To cut, use and electric knife or a long sharp slicer dipped in hot water and wiped clean between slices.

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Spun sugar and caramel cages

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Cups Sugar

1/2 Cup Water

1/4 Teaspoon Cream of tartar

Choose a bowl, ladle, or half round the size of the cage desired

Cover and smooth with aluminum foil

Bring the ingredients to a boil, and cook until a candy thermometer reaches hard crack - 295 - 310°

Remove the pan from the heat, using a spoon or other utensils, begin drizzle in a stream of the melted sugar over and around the aluminum foil

Allow the cool completely carefully remove the aluminum foil from the bowl, and carefully remove the aluminum foil from inside the cage

To make spun sugar, have someone hold a metal cooks spoon in each hand, about shoulder width apart

Hold the handle of the pan in one hand, dip a spoon into the sugar mixture, and allow it to do drizzle as you move the spoon back and forth over and across the two spoons

Thin strings should form. Quickly form the strings into desired configurations

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Tart Au Citron

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

The crust

2 1/2 Cups Flour

1/2 Cup Super fine sugar

1 Pinch Salt

2 Each Eggs

1 Each Egg yolks

8 Ounces Butter -- Chilled and cut into small pieces

The filling

6 Each Eggs

1 1/4 Cups Should

1 Cup Fresh lemon juice

3 Ounces Heavy cream

Preheat the oven to 375°

Sift together the dry ingredients. Combine one of the eggs and the egg yolks in a small bowl

Cut the butter into the dry ingredients and then add the egg mixture. Knead until smooth

Roll the dough into a 14 in. circle. Transfer the dough to a 12 in. false bottom tart pan. Dock the dough. When baking the crust for a pie, the amount of bubbling in the crust can be reduced or eliminated by docking the crust. Prepare the dough and transfer to the pie or tart pan. Using a fork, poke holes through the crust to the pan every 1/2: or so all over the crust.

Line the dough with parchment paper and pie weights and blind bake for 25 minutes.

Beat the remaining egg and brush the bottom of the tart

And bake for an additional five minutes set aside to cool

Reduce the oven to 300 °

Beat the eggs and sugar together until thickened - about 8 minutes. Gradually add the lemon juice, than add the cream, whisking constantly

Pour the filling into prepared crust and bake until the filling is set, about 40 minutes. Cool completely before serving

Description: "Lemon tart"

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Tarte Tatin

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 C Butter

1 1/2 C Sugar

5 Each McIntosh Apples -- peel, core to remove seeds, slice in half top to bottom

1 Ea Lemon -- zested and juice

1 Tsp Cinnamon

1 Sheet Puff Pastry

Preheat to 425°

In a 10" sauté pan, place butter and melt, add sugar and swirl or stir with a wooden spoon to dissolve. If using a 12" pan, increase apples to 6

Arrange apples in pan, sprinkle with cinnamon, zest and juice. Cook for 10 minutes

While cooking, roll out puff pastry dough to 1 1/2" larger than pan

Cool the apples for 10 minutes

Place the dough over the apples, fold dough under to completely cover the surface of the pan. Bake for 25 minutes

Cool for 10 minutes. Place a plate, larger than the pan, over the pan. While holding the plate and the pan, QUICKLY invert (flip) tart onto plate. Be careful when flipping over -- juices may run

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Tia Maria Cheesecake

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- Caribbean Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter -- softened

1/3 cup graham cracker crumbs

2 1/2 pounds cream cheese

2 cups sugar

4 each eggs

3 ounces tia Maria

1/3 cup heavy cream

2 tablespoons vegetable oil

2 tablespoons cake flour

2 teaspoons vanilla extract

1 teaspoon grated lemon peel

1 teaspoon grated orange peel

Line the outside of a 10" spring form pan with foil, preheat oven to 400°

Butter inside of pan and add the cracker crumbs. Coat inside of pan with crumbs

In stand mixer, cream the cheese and sugar together until light and fluffy about 8 minutes at medium speed

Add the eggs, one at a time until incorporated

Beat in the Tia Maria, cream, oil, flour, vanilla and zest.

Pour batter into the pan, and place pan in large baking dish to roaster.

Bake the cake for 20 minutes, reduce the temperature to 200° for 1 hour longer.

Remove from oven and remove foil from the outside. Let cool on rack, and refrigerate for at least 4 hours or overnight.

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Tiramisu

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- Italian Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Lady Fingers

Mascarpone filling

5 cups coffee

1/4 cup cocoa powder

Brush the coffee onto the lady finger dough

Spread half the filling on top. Repeat

Sift cocoa powder over top and refrigerate over night

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Torta al Limone

Recipe By: Chris Koch

Serving Size : 14

Categories : Baked Goods C -- Italian

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 1/2 ounces unsalted butter

5 each eggs

1 teaspoon vanilla extract

3/4 cup cake flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup almond paste

1 cup sugar

1 teaspoon grated lemon peel

Preheat oven to 350°, position rack in center

Grease an 8-cup loaf pan. Cut a piece of parchment to fit into the pan - leaving over hang on long sides, leaving short ends exposed, butter parchment

In a bowl, whisk the eggs and vanilla, set aside.

Sift together the dry ingredients, set aside

In a stand mixer with paddle attachment, crumble the almond paste and mix on low for 1 minute. Gradually add the sugar and beat for 2 minutes.

Add the remaining butter, 1 Tbl at a time mixing well after each addition, scraping down the bowl as needed. Once all the butter has been added, beat for about another minute, or until light and fluffy.

Begin slowly drizzling in egg mixture, beating constantly. Scrape bowl as needed and beat until pale yellow and doubled in volume, stir in lemon zest and spoon batter into pan, smooth top with spatula.

Bake for 30 minutes, tent a piece of foil over top and bake for 55-60 minutes more, until cake contracts form pan and springs back to the touch.

Remove from pan and peel paper off, let cool completely on rack.

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Triple layer devil's food cake

Recipe By: Chris Koch

Serving Size : 12

Categories : Desserts

Amount Measure Ingredient -- Preparation Method

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1 3/4 Cups Water

1 Tablespoon Instant coffee

1 Cup Cocoa powder

2 1/4 Cups Flour

1 1/2 Teaspoons Baking powder

3/4 Teaspoon Baking soda

1/2 Teaspoon Salt

1 Cup Butter -- Softened

2 Cups Brown sugar

2 Each Eggs

2 Each Egg yolks

Frosting

2 Each Vanilla beans

1 1/4 Cups Heavy cream

1/2 Cup Sugar

4 Each Egg yolks

1/8 Teaspoon Salt

1 Pound Bittersweet chocolate

3/4 Cup Butter -- Softened

1/2 Cup Light corn syrup

1/4 Cup Sour cream

4 Ounces Bittersweet chocolate -- Shavings

Preheat oven to 350 °

Butter and flour 3, 9 in. cake pans. Prepare parchment circle the size of the bottom, butter and flour

Boil water and coffee, remove, add cocoa, whisk and cool

Sifted dry ingredients together 3 times

In stand mixer cream butter and sugar. When a recipe calls for creaming butter and sugar together it is an important first step. The process should take 8-10 minutes to complete correctly and is generally done in a stand mixer with a paddle attachment.. The purpose is two-fold: to combine the fat and sugar and to 'trap' as much air into the mixture as possible to assist in the batter rising and to increase fluffiness in the final product

Add egg yolks and eggs one at a time after each is combined

Into the stand mixer begin adding the dry ingredients and the liquid ingredients alternating until combined

Divide the batter into three pans and bake for approximately 23 minutes

Remove the pans from the oven and cool for ten minutes. Remove the cakes from the pan and cool completely

Wrap the cakes in plastic wrap and allowed to rest for one day

To prepare the frosting, split the vanilla beans.

Combine the cream, vanilla beans and the sugar in a saucepan and bring to a boil.

In a stainless steel bowl whisk the egg yolks until light yellow. Temper the hot cream into the egg yolks, return to the pan. Eggs need to be tempered so that they don't become scrambled when mixing with a hot liquid {usually a hot dairy product, but may be stock or a sauce}. Begin to temper by whisking in about 1/3 of the hot liquid into the eggs. Carefully and slowly, whisk in the the remaining hot liquid

While whisking add the chocolate, butter and corn syrup and whisk until smooth. Remove from heat and mix in a sour cream

Refrigerate for at least one hour

Unwrap the cakes, frost the top of two cakes. Stack one on top of the other

Add the third layer and frost all over, garnish with chocolate shavings

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Vanilla Ice Cream

Recipe By: Chris Koch Chris Koch

Serving Size : 8

Categories : C -- Italian C -- Misc

Desserts

Amount Measure Ingredient -- Preparation Method

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8 each egg yolks

1/2 cup sugar

1 each vanilla bean

2 cups light cream

1 cup cream

Split the vanilla bean, scrape the seeds and add bean and seeds to the light cream to a saucepan. Bring to just a simmer and remove and rest for 15 minutes

In a bowl for a stand mixer, whisk the egg yolks and sugar together for about 5 minutes

Remove the vanilla bean from the cream and by thirds, temper the egg mixture.

Stir in the heavy cream and refrigerate the mixture for a couple of hours until really well chilled

Pour the mixture into the machine and process as per directions

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Walnut and Apple tart

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- American - Midwest/Plains Desserts

Amount Measure Ingredient -- Preparation Method

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Pâte Brisée

6 ounces Black walnuts

4 ounces Butter

1/3 cup Sugar

3 each Eggs

1 ounce nocello or frangelica

3 Each Gala apples

3 tablespoons sugar

1 1/2 teaspoons Ground cinnamon

Prepared dough, place in tart pan, line with foil or parchment paper and add pie weights or dried beans. Blind bake at 375 ° for fifteen minutes, remove cover bake for fifteen minutes more

In food processor add walnuts, pulse to grind fine

Add butter, sugar, eggs and liqueur, pulse to combine, transfer to cool tart shell, smooth surface with wet spatula

Peel and core apples. Using a mandolin, slice apples 1/8 in. thick circles, coat with cinnamon and sugar mixture

Arrange apples over filling, bake at 350 ° for approximately 25 minutes

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White Chocolate Mousse Scratch

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Desserts

Amount Measure Ingredient -- Preparation Method

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1 Oz White Chocolate -- shredded

1/4 C Water

2 1/2 Oz Sugar

1/8 Tsp Salt

1 Tsp Vanilla

2 Ea Egg Yolk

1 1/4 C Heavy Cream

Place white chocolate in bowl.

In pan, bring water, sugar and salt to boil dissolving sugar

Pour water mix over chocolate and stir until smooth. Stir in the vanilla

Whisk in egg yolks one at a time. Cool mixture

Whisk cream to stiff peaks

Whisk in 1/4 of the whipped cream into chocolate mixture and gently fold chocolate mix into whipped cream

Spoon or pipe into glasses and chill to firm

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Yankee Doodle Red, White and Blue Trifle

Recipe By: Chris Koch

Serving Size : 8

Categories : Desserts

Amount Measure Ingredient -- Preparation Method

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2 each disposable 9x13" baking pans

4 tablespoons vegetable oil

1/2 cup flour

1 box white cake mix -- 18.25 ounces

16 ounces fresh strawberries

1/4 cup granulated sugar

1 each lemon -- juiced

1 pint fresh blueberries

1 container whipped topping

9 each 10-12 oz disposable clear plastic cups

1 bunch fresh mint

Preheat the oven to 350°. Place a rack in the center of the oven.

Prepare the baking pans. Coat the bottom and the sides with the vegetable oil, or spray. Dump the flour into one of the pans and swirl the pan to coat the bottom and sides with flour. Dump the excess flour into the other pan and repeat. Transfer any remaining flour to the trash.

Prepare the cake batter according to the box directions - this should yield 4 1/2 cups of batter. Pour 2 1/4 cups of batter in each pan around the bottom where the bottom meets the sides. Tip the baking pan from side to side to completely cover the bottom with a thin layer of batter. Place pans on center rack in oven and bake for 20 minutes.

Meanwhile, remove the hull and leaves from all the strawberries. Slice all but eight (8) strawberries and Place in a medium bowl. Add the sugar and lemon juice, stir to combine. Dice the 8 strawberries and set aside.

Tip: transfer the whipped topping to a piping bag or zip lock bag.

Allow the cakes to cool for 15 minutes. Determine the middle of one of the plastic cups and carefully cut off the top half. Using the top half of the cup, cut out 8 circles of cake. Turn the top over and cut 8 more smaller circles of cake.

Arrange the 8 cups on the counter. In the bottom of each, add about two tablespoons of sliced strawberries. Add a couple of tablespoons of whipped topping. If using a zip lock bag, snip off one of the corners and gently squeeze the topping onto the berries.

Place one of the smaller circles of cake on top of the whipped topping and gently force down.

Add about two tablespoons of blueberries on top the cake and then add whipped topping. Place the larger circle of cake on top of the whipped topping. Place more whipped topping on top of the large circles of cake. Garnish with the diced strawberries and a few blueberries. Add a sprig of mint, and drizzle with the juice remaining from the strawberries.

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