To ensure the custards cook gently and gradually, place the ramekins in a baking pan lined with a kitchen towel and partially fill the pan with hot water (known as a water bath). This helps insulate the delicate custards from the heat.
Ingredients:

Juice of 2 lemons
2 cups heavy cream
Zest of 1 lemon
1/2 cup plus 6 tsp. sugar
1 tsp. vanilla extract
5 egg yolks

Directions:

Preheat an oven to 300°F. Line a shallow baking pan with a kitchen towel. Have a pot of boiling water ready.

In a small saucepan over medium-high heat, bring the lemon juice to a boil. Reduce the heat to medium-low and simmer until the juice is reduced to about 1 Tbs., 3 to 5 minutes.

In another saucepan over medium heat, combine the cream, lemon zest and the 1/2 cup sugar. Cook, stirring occasionally, until steam rises from the surface, 2 to 3 minutes. Remove the pan from the heat and let stand for 15 minutes.

In a bowl, whisk together the vanilla and egg yolks until smooth and combined. Slowly add the cream mixture, whisking constantly, then stir in the reduced lemon juice. Strain the mixture through a fine-mesh sieve set over a bowl and divide among six 3.5-oz. ramekins. Place the ramekins in the prepared baking pan and add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set, about 40 minutes.

Remove the ramekins from the pan and transfer to a wire rack. Let the custards cool to room temperature, about 1 1/2 hours, then refrigerate for at least 3 hours or up to overnight.

Just before serving, sprinkle 1 tsp. sugar evenly over the surface of each custard. Using a kitchen torch according to the manufacturer’s instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately. Serves 6.

Williams-Sonoma Kitchen.

Ingredients

• 20  large fresh strawberries
• 40  caramels
• 3  tablespoons  whipping cream
• 1/4  teaspoon  salt
• 1 1/4  cups  coarsely chopped mixed nuts
• Wax paper

Preparation

1. Pat strawberries completely dry with paper towels.

2. Microwave caramels, 3 Tbsp. whipping cream, and 1/4 tsp. salt in a 1-qt. microwave-safe bowl at MEDIUM (50% power) 3 1/2 minutes or until smooth, stirring at 1-minute intervals.

3. Dip each strawberry halfway into caramel mixture. Roll in nuts, and place on lightly greased wax paper. Let stand 15 minutes. Serve immediately, or cover and chill up to 8 hours.

Note: For testing purposes only, we used Kraft Caramels and Planters NUTrition Heart Healthy Mix.

Southern Living, APRIL 2009

Ingredients

• 1/3  cup  all-purpose flour
• 3/4  cup  sugar
• 4  large eggs
• 2  cups  milk
• 1  tablespoon  vanilla extract
• 1 1/2  cups  flaked coconut, divided
• 2 1/2  cups  all-purpose flour
• 3/4  cup  cold butter or margarine, cut up
• 2  tablespoons  water
• 1 1/2  cups  macadamia nuts, chopped
• 1  cup  whipping cream
• 3  tablespoons  sugar

Preparation

Stir together 1/3 cup flour and 3/4 cup sugar; whisk in eggs.

Cook milk in a heavy saucepan over medium heat until hot. Gradually whisk about one-fourth of hot milk into egg mixture; add to remaining hot milk, whisking constantly.

Cook over medium-high heat, whisking constantly, 5 to 6 minutes or until thickened. Remove from heat; stir in vanilla and 1 cup coconut. Cover and chill 3 hours.

Bake remaining 1/2 cup coconut in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted; set aside.

Pulse 2 1/2 cups flour and butter in a food processor until crumbly. Add 2 tablespoons water, and pulse 30 seconds or until dough forms a ball. Turn out onto a lightly floured surface; knead in nuts.

Divide dough into 12 equal portions; press each portion into a(3- to 4-inch) tart pan. Prick bottoms with a fork, and place on a 15- x 10-inch jellyroll pan. Cover and freeze 30 minutes.

Bake on jellyroll pan at 375° for 15 to 20 minutes or until golden. Cool in tart pans 5 minutes; remove from pans, and cool completely on a wire rack.

Spoon coconut custard mixture into tart shells.

Beat whipping cream and 3 tablespoons sugar at high speed with an electric mixer until soft peaks form; dollop or pipe onto tarts. Sprinkle with toasted coconut; chill.

Southern Living, DECEMBER 1997

Mountain Dew Apple Dumplings

2 cans crescent rolls. I used Pillsbury 8 count cans in original flavor
2 apples.
2 sticks butter. 2 cups sugar.
2 tsp. cinnamon.
1 can Mountain Dew.
Preheat oven to 350 degrees.
 
Core, peel and slice apples.
  
Wrap each in a crescent triangle. I basically just tried my best to get every inch of the apple covered by the dough.
 
Line up in a 9x13 inch pan.
 
Melt butter, cinnamon, and sugar together. I just nuked the butter and then stirred in the sugar and cinnamon until it had a pretty smooth, pourable consistency.
 
Pour the Mountain Dew around the edge of the pan.
 
Bake 45 minutes.
 
Eat warm with a scoop of vanilla or butter pecan ice cream

~ Awesome Dessert ~
~ Jan

Trish’s friend sent this recipe, a friend of hers made it, she says it’s the most requested recipe she’s ever made.

Oh my, talk about decadent, but I bet it is AMAZING!!!!!  Would this be great for Thanksgiving, or what???

~ jan

Turtle Trifle
8 oz. cream cheese
8 oz. bowl Cool Whip
3/4 C powdered sugar
1 1/2 tsp vanilla
1 frozen (Wick’s Pecan Pie) or homeade pecan pie cut into 1/2" cubes
1/3 C chocolate fudge ice cream topping
1/3 C caramel icre cream topping
1/2 C chopped pecans, toasted (optional)

Beat cream cheese until smooth.  Add powdered sugar and beat until combined.  Fold in Cool Whip and vanilla.  Place 1/2 of pie cubes in bottom of bowl or pan.  Drizzle with 1/2 of the ice cream toppings and sprinkle with 1/2 of the pecans, if desired.  Cover with half of the Cool Whip mixture.  Repeat layers using all ingredients.  Chill & cover.

For this dinner, she had made this in a 9x13 pan, but I'm sure you could make it in any kind of bowl or container since it doesn't have to be heated or baked.  It  looks great in the pedestal bowl pictured above.

I Googled this recipe, and apparently the above is an adaptation of the original, as the original calls for marscapone cheese and real whipping cream.  The above recipe is easier, but if you want the authentic recipe, as Southern Living published it, here it is…

Ingredients

• 8 oz mascarpone cheese, softened (you can substitute an 8 oz package of cream cheese here if you want) .
• 2 lbs frozen pecan pie, thawed & cut into 1-inch cubes .
• 1/3 c chocolate fudge topping .
• 1 1/2 c whipping cream .
• 1/2 c sliced pecans, toasted (optional) .
• 1 1/2 tsps vanilla extract .
• 1/3 c caramel topping

Directions

• Step #1 Beat mascarpone cheese, & vanilla extract In a large-ish bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment, whipping cream, 2 to 3 mins or until smooth & firm.
• Step #2 Place half of pie cubes in bottom of a 4-quart trifle dish or tall, clear 4-quart glass bowl.
• Step #3 Spread half of whipped cream mixture over pie cubes.
• Step #4 Drizzle with half each of chocolate fudge topping & caramel topping.
• Step #5 (You might need to zap the fudge & caramel topping in the microwave for 15-25 seconds to get them to drizzling consistency).
• Step #6 Sprinkle top with half of sliced pecans.
• Step #7 Repeat layers.
• Step #8 Cover up & chill at least 1 hr & up to 8 hrs.
• Step #9 **Cook time does not include toasting the pecans, defrosting the pie, or refrigeration time.

Add the lemon juice to taste in step 2 according to the sweetness of your peaches. If ripe peaches are unavailable, you can substitute five 10-ounce bags of frozen peaches, thawed overnight in the refrigerator. The topping can be baked ahead of time, as directed in step 3, then cooled and stored in an airtight container. As directed in step 4, sprinkle the topping evenly over the fruit and continue to bake.
INGREDIENTS
Filling
3 1/2 pounds ripe but firm peaches (6 to 7 medium), peeled and pitted; each peach halved and cut into 3/4-inch wedges (about 6 1/2 cups prepared peaches)
1/3 cup granulated sugar (2 1/3 ounces)
1 1/4 teaspoons cornstarch
3-5 teaspoons fresh lemon juice from 1 lemon (see note above)
Pinch table salt
Pinch ground cinnamon
Pinch ground nutmeg
Topping
1 cup unbleached all-purpose flour (5 ounces)
1/4 cup granulated sugar (1 3/4 ounces) plus 1 tablespoon
1/4 cup packed brown sugar (light or dark), 1 3/4 ounces
1/8 teaspoon table salt
2 teaspoons vanilla extract
6 tablespoons unsalted butter , cut into 6 pieces and very soft
1/2 cup sliced almonds
1. Adjust oven racks to lower and middle positions; heat oven to 350 degrees.
2. FOR THE FILLING: Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 1/4 cup drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl; discard excess peach juice. Toss juice mixture with peaches and transfer to 8-inch-square glass baking dish.
3. FOR THE TOPPING: While peaches are macerating, combine flour, sugars (reserving 1 tablespoon granulated sugar), and salt in workbowl of food processor; drizzle vanilla over top. Pulse to combine mixture, about five 1-second pulses. Add butter and half of nuts; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of workbowl. Sprinkle remaining nuts over mixture and combine with two quick pulses. Transfer mixture to parchment-lined baking sheet and spread into even layer (mixture should break up into roughly 1/2-inch chunks with some smaller, loose bits). Bake on middle rack until chunks are lightly browned and firm, 18 to 22 minutes.
4. TO ASSEMBLE AND BAKE: Grasping edges of parchment paper (following "Transferring the Baked Crumble" illustrations 1 and 2 below), slide topping over peaches and spread into even layer with spatula, packing down lightly and breaking up any very large pieces. Sprinkle remaining tablespoon sugar over top and place on lower oven rack. Increase oven temperature to 375 degrees and bake until well browned and fruit is bubbling around edges, 25 to 35 minutes. Cool on wire rack until warm, at least 15 minutes; serve.
1. After crumble is baked, lift short sides of parchment paper. (Crumble will break apart into uneven 1/2- to 3/4-inch pieces.)
2. Carefully slide broken crumble pieces onto peaches or apples, spreading into even layer with spatula.
STEP BY STEP: Overhauling Ho-Hum Peach Crumble
MACERATE
Problem: Bland peaches
Solution: Macerating the fruit in sugar and draining off excess juices helps to concentrate the peach flavor.
SEPARATE
Problem: Soggy topping
Solution: Baking the topping separately before sliding it onto the fruit filling keeps it crumbly and crisp.

Here is a lighter version of this recipe -

Topping
1 cup rolled oats
1/4 c flour
1/2 c brown sugar, packed
2 T unsalted butter, melted
pinch of cinnamon

Mix the above together, toast in the oven as called for in the CI recipe and follow the CI recipe for the filling and combining the filling and topping.

Recipe from Cook's Illustrated

Bread Pudding
1 loaf raisin bread
1 cup canned pumpkin
2 eggs
3 egg yolks
1 cup heavy cream
½ cup whole milk
¾ cup sugar
1 ½ TBSP pumpkin pie spice

Preheat oven to 350F.
1.Tear raisin bread into pieces and place into baking dish(mine was a 9 by 11).
2 Whisk together the eggs, egg yolks and pumpkin together in a large bowl. Add the sugar and whisk until combined. Add the heavy cream, milk and pumpkin pie spices. Whisk until completely incorporated.
3.Pour the custard over the bread. Press down the bread pieces until the bread is soaked with the custard.
4.Place pan into another pan that will hold a water bath. Bake the bread pudding for 45-55 minutes. You may want to check at the 45 minute mark to see if the custard is setting up, if not cook for another 10 minutes. Cool 10 minutes and serve warm with butterscotch sauce.

Butterscotch Sauce

3/4 cup light brown sugar, packed
1/2 cup light corn syrup
2 tablespoons butter
1/2 cup whipping cream
1 teaspoon vanilla

Combine brown sugar, corn syrup, and margarine in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute; remove from heat. Stir in cream and vanilla immediately. Cool; store in the refrigerator.
Stir before serving over ice cream, puddings, or desserts.
Makes about 1 1/2 cups of butterscotch sauce.

Nisha, has been making this for years - it's Mandi's favorite, she wants it every year on her birthday. She's eaten it since she was four years old.

Angel Food Cake - deli bought one works fine for this
1 large size box strawberry jello
1 box frozen strawberries in syrup, drain
1 carton Cool Whip

Take a wooden spoon handle and poke holes all over the top of the angel food cake, being careful not to go all the way to the bottom - 2/3 of the way down is what you're aiming for.

Make LARGE Jello,substituting the strawberry liquid for the cold water and only use 1.5 cups of boiling water. You will probably use 2.5-3 cups of liquid all together depending on how much liquid you get from the strawberries.Then put in strawberry to partially jel, then mix in thawed strawberries , and pour it in the holes in the cake. Refrigerate 8 hours or overnight, covered and then frost with Cool Whip. Store, covered in the fridge.

You want to fill holes all the way to the top, it will look full, but then sink a bit and you refill until they stay at the top. You may not be able to use quite all of the Jello mixture, just refrigerate leftover Jello to eat.

Nish uses food coloring in the Cool Whip to make it whatever colors she wants. She also sometimes puts a glass in the hole in the middle and fills it with fresh flowers, so that it looks like flowers are coming out of the cake.

At Easter she cometimes uses a little coconut nest in the hole, filled with Jelly Beans.

Haub House
Bread Pudding
4 cups milk
5 cups dry bread, broken
3 eggs
2 cups sugar
2 teaspoons vanilla
1 cup raisins
3 tablespoons butter

Soak bread in milk, then crush with hands until well-mixed. Add eggs, sugar, vanilla and raisins. Stir well.

Melt butter in a 13-by-9-inch glass baking dish. Pour mixture into the dish.

Bake at 375 degrees until very firm. Let cool, then cut into squares. Place on individual dishes when ready to serve.

Add sauce. Heat under broiler or in microwave.

Whiskey Sauce
5 tablespoons butter
◊ cup sugar
1 egg
2 ounces Yellowstone whiskey
Cream butter and sugar. Cook almost to a boil, then add beaten egg and cook for one minute. When cool, add whiskey.