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Pumpkin Dessert Squares

Pumpkin Dessert Squares
Yields 24
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Ingredients
  1. 1 package yellow cake mix; set aside 1/2 cup
  2. ½ cup butter, melted
  3. 3 eggs, large
  4. 1 jar of Muirhead Pecan Pumpkin Butter
  5. 2 tablespoon milk
  6. ½ cup flour
  7. ¼ cup sugar
  8. ¼ cup butter, softened
  9. 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 350° F. Divide yellow cake mix, placing all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix. Press the mixture into the bottom of a greased 9" x 13" pan.
  2. Mix the jar of Muirhead Pecan Pumpkin Butter with two eggs and milk. Pour this result over the cake mix. Stir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Mix together until crumbly. Sprinkle over top of the pumpkin layer. Bake for 35 to 40 minutes or until golden brown. Cool. Cut into 2” squares.
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Easy Berry Sauce

Easy Berry Sauce
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Ingredients
  1. 4 cups berries (one or more varieties, fresh or frozen)
  2. ¾ - 1 cup sugar
  3. 1-2 tablespoons fresh lemon juice
Instructions
  1. Set aside 1 ¼ cup of the berries to add at the end. In a medium saucepan, combine remaining berries, sugar and lemon juice and bring to a simmer over med. heat until sugar has dissolved, about 10 minutes.
  2. Puree the berry mixture; then again bring to a simmer. Remove from heat, and add the remaining berries. Serve hot or cold.
Notes
  1. Makes 3 cups.
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Ginger Cardamom Rhubarb Compote

Ginger Cardamom Rhubarb Compote
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Ingredients
  1. 4 cups chopped rhubarb (1/2” pieces)
  2. ¾ cup sugar
  3. 1 pinch salt
  4. 2 tablespoon fresh grated ginger
  5. ½ teaspoon ground cardamom
Instructions
  1. Combine all ingredients in a saucepan. Cook over medium-low heat, stirring, until the rhubarb has completely fallen apart – about 30 minutes. Remove from heat, let cool and chill until serving.
Notes
  1. Makes 1.5 pints
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Buttermilk Panna Cotta

Buttermilk Panna Cotta
Serves 6
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Ingredients
  1. 2 tablespoons water
  2. 1 ½ teaspoons unflavored gelatin
  3. 1 cup whipping cream
  4. 1 teaspoons grated lemon peel
  5. ½ cup sugar
  6. 2 cup buttermilk
  7. 2 teaspoons vanilla extract
Instructions
  1. Pour 2 tablespoons water into a small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 min.
  2. Heat cream, lemon peel, and sugar in a medium saucepan over med-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to a low boil, stirring occasionally. Add the gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool to lukewarm, stirring often. Stir in buttermilk and vanilla; divide among 6 ramekins. Refrigerate until set, about 4 hours. Can be made up to 2 days ahead. Cover and keep chilled.
  3. Top with berries or ginger cardamom rhubarb compote.
Notes
  1. Recipe for Ginger Cardamom Rhubarb Compote can be found in our dessert section.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Apple Pie Bars by Ina Garten

Apple Pie Bars
Yields 12
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For the Crust
  1. 1 pound (4 sticks) unsalted butter, at room temperature
  2. ¾ cup granulated sugar
  3. ½ cup light brown sugar, lightly packed
  4. 2 teaspoons pure vanilla extract
  5. 4 cups all-purpose flour
  6. 1½ teaspoons kosher salt
  7. ½ cup chopped walnuts
  8. 1 teaspoon ground cinnamon
For the Apple Filling
  1. 1½ pounds Granny Smith apples, peeled, quartered, cored, and sliced ⅛ inch thick (3 large)
  2. 1½ pounds Golden Delicious apples, peeled, quartered, cored, and sliced ⅛ inch thick (3 large)
  3. 2 tablespoons freshly squeezed lemon juice
  4. ¼ cup granulated sugar
  5. 1 teaspoon ground cinnamon
  6. ⅛ teaspoon ground nutmeg
  7. 4 tablespoons (½ stick) unsalted butter
Instructions
  1. Preheat the oven to 375 degrees.
  2. For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 × 13-inch baking pan and press it lightly with floured hands on the bottom and ½ inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.
  3. Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.
  4. Reduce the oven to 350 degrees.
  5. For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a ½-inch border.
  6. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.
Adapted from Courtesy of Cooking For Jeffrey
Adapted from Courtesy of Cooking For Jeffrey
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Danielle Noce’s Brazilian Carrot Cake (Bolo de Cenoura)

Danielle Noce’s Brazilian Carrot Cake (Bolo de Cenoura)
Serves 12
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For the carrot cake
  1. 2 cups (270g) 1/2-inch (1.3cm) carrot slices (from about 3 medium carrots, scrubbed but not peeled)
  2. 3/4 cup + 1 tablespoon (200ml) neutral oil, like grapeseed
  3. 3 large eggs
  4. 1 3/4 cups (360g) sugar
  5. 1 3/4 cups + 2 tablespoons (240g) all-purpose flour
  6. 1 1/2 teaspoons baking powder
  7. 1 teaspoon fine sea salt
For the ganache glaze
  1. 6 ounces (170g) bittersweet chocolate, roughly chopped (1 cup)
  2. 1 teaspoon honey
  3. 7 tablespoons (100g) unsalted butter, in 1/2-inch (1.3cm) slices
Instructions
  1. Heat the oven to 425°F (220°C) with a rack in the center. Butter a 10-inch (25cm) Bundt pan and dust with flour or fine, dry breadcrumbs, tapping out the excess.
  2. To make the carrot cake: Pile the carrots, oil, eggs, and sugar in the blender. Blend until completely smooth. Pour the carroty mixture into a large bowl and sift the flour and baking powder over the top. Add the salt and fold in the dry ingredients with a spatula until no traces of flour remain.
  3. Pour the batter into the prepared pan and bake for 5 minutes. Lower the oven temperature to 400°F (200°C) and continue baking for 30 minutes more, rotating the pan midway through baking, until a toothpick stuck in the middle comes out clean or with just crumbs clinging. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack set over a rimmed baking sheet to finish cooling.
  4. To make the glaze, once the cake is fully cooled, set up a double boiler (or a metal bowl set over a saucepan with an inch/2.5cm or so of simmering water). Add the chocolate, butter, and honey to the bowl and stir occasionally with a rubber spatula, until the glaze is well-melted and smooth. (Alternately, do this in 30-second bursts in the microwave, stirring between bursts till smooth.)
  5. Spoon the glaze over the cake and leave it to set a bit before slicing and serving. Store leftovers airtight at room temperature. If you don’t have a domed container and you don’t want to disturb the glaze, poke a few toothpicks in the top of the cake and drape plastic wrap over the top, tucking the edges beneath the cake.
Notes
  1. In our version, we added the zest of one orange to the cake batter.
Adapted from Food52 Genius Recipes
Adapted from Food52 Genius Recipes
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Apple Tart

Apple Tart
Yields 6
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Ingredients
  1. 1 sheet (7.5 oz) ready-to-bake puff pastry
  2. 4-5 tart green apples, such as Granny Smith
  3. 1 lemon for juice
  4. 1 teaspoon ground cinnamon
  5. 4-5 ounces apricot jam for glaze
Instructions
  1. Peel apples, core and thinly slice each apple into half-moon pieces. Pre-heat the oven to 400F (190C) degrees.
  2. Flour the cutting board and roll out the pastry dough, then drape the dough in a pie pan. Trim any dough that hangs over the pan’s edge. Carefully arrange the apples in a circular pattern in the pastry shell. Sprinkle the lemon juice over the apples.
  3. Place tart on a cookie sheet, then put in pre-heated oven on center rack. Bake for about 30 minutes. Check after 15 minutes to make sure that the edges of the pastry do not burn. If they brown too fast, place pieces of aluminum foil over the dough’s edges to protect them from burning. Sprinkle with cinnamon and allow to cool for about 10 minutes.
  4. Spread apricot jam or preserves over the tart to glaze. To make the jam easier to spread, warm the apricot jam in a pan of hot water. Serve warm.
Notes
  1. Puff pastry sheets can be found in the frozen food section of your local supermarket, and are commonly packaged two to a box. For this recipe, you’ll only need 1 of the sheets. Remove a sheet from the freezer to let thaw 20 minutes or so before rolling out the dough.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp
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Ingredients
  1. 1 pound fresh rhubarb, chopped
  2. 1 pound fresh strawberries, chopped
  3. 1/2 cup packed brown sugar
  4. 1 teaspoon vanilla extract
  5. 1 teaspoon lemon juice
  6. 1 cup quick cooking oats
  7. 1/2 cup butter, softened
  8. 1/4 teaspoon salt
  9. 1/4 cup slivered almonds
  10. Freshly whipped cream or ice cream to top
Instructions
  1. Heat oven to 350 degrees. Grease 13" x 9" baking dish with butter.
  2. In a large bowl, mix rhubarb, strawberries, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
  3. In a medium bowl, stir together oats, butter and salt with fork until crumbly. Using hands, crumble topping evenly over fruit mixture, pressing slightly.
  4. Bake 40 minutes, until topping is golden brown and fruit is bubbly. Add slivered almonds and bake another 5 minutes.
  5. To serve, scoop warm crisp into bowls; top with whipped cream or ice cream.
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Simple Crepes

Simple Crepes
Yields 9
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Ingredients
  1. 1 cup flour
  2. 1 tablespoon sugar (only for sweet crepes)
  3. ¼ teaspoon salt
  4. 1 ½ cups whole milk
  5. 4 large eggs
  6. 3 tablespoons butter, melted, and more for brushing
Instructions
  1. In a blender, combine flour, sugar, salt, milk, eggs, and 3 tablespoons of melted butter.
  2. Puree until mixture is smooth and bubbles form on top (30 seconds). Let batter sit at room temperature at least 15 minutes (or refrigerate up to 1 day, whisk before using).
  3. Heat a 12” crepe pan over med. heat. Brush with some melted butter. Add 1/3 cup batter and swirl to completely cover the bottom of the pan. Cook until the underside of the crepe is golden brown, 2-3 minutes.
  4. Loosen the edge of crepe with a silicone spatula, then, with your fingers, quickly flip the crepe. Cook 1 minute more. Slide out of pan and repeat with remaining batter.
Notes
  1. Makes about 9 crepes
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Yogurt Pound Cake

Yogurt Pound Cake
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Ingredients
  1. 1 cup butter
  2. 2 cups sugar
  3. 3 eggs
  4. 2 1/2 cups flour
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon baking soda
  7. 1 teaspoon vanilla
  8. 8 oz lowfat vanilla yogurt
Instructions
  1. Beat together butter & sugar until well mixed. Add eggs, one at a time, beating thoroughly after each addition. In separate bowl, combine dry ingredients. Stir vanilla into yogurt. Alternately add dry ingredients and yogurt to butter mixture, beginning and ending with dry ingredients and beating well after each addition.
  2. Pour into well greased and floured Bundt or Tube pan and bake at 325 degrees for about 60 minutes or until tester comes out clean.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/