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Desserts

This was bound to happen sooner or later - Desserts. But - It's not me! It's Bruce Boettcher. He is responsible for this page being here and all of the carbohydrate filled recipes. And Bruce grabbed me by the nap of my neck and forced me to sample each and every dessert. In case you have a sweet tooth, are not on a low carbohydrate diet and have a moderately stocked cabin kitchen, you too may want to force yourself to sample these recipes too.


INDEX


Crêpe's Suzette Apple Crisp Peach Cobbler
Flan - Caramel Custard    



Crêpe's Suzette

Ingredients
1 cup Bisquick
2 eggs
1 cup whole milk or buttermilk
1 8 oz tub Mascarpone*
1 jigger of Amaretto
1 8 oz package frozen raspberries
1 jigger Chambord
powdered sugar, as required
butter, as required

Preparation

Prepare the filling: Mix the mascarpone and Amaretto or your favorite liqueur, or none or your choice of berry. Be care not to "over whip". It will churn into butter and develop lumps. Prepare the topping: Mix the thawed raspberries and Chambord. Chill both. Crêpe's are very thin pancakes and one can use any pancake mix but I've found that Bisquick makes the best crêpe's. Mix Bisquick, eggs, and milk in a small mixing bowl. Add milk as needed to thin the batter so that it runs off a spoon, but not watery. Place a small "pat" of butter on a nonstick crêpe pan or small flat fry pan under medium heat and poor a small amount of batter onto the center. Lift and rotate pan until a thin layer of batter covers the bottom. Cook until small bubbles appear and the surface appears congealed. Flip and cook the other side for several minutes until brown. Place in stack and continue. Spoon as much of the mascarpone as you want along one side of crêpe and roll up. Cover with topping and sprinkle with powered sugar. Simply a delight.

Serves up to eight, but you'll usually have to double the
recipe since everyone will want seconds they're so good.

Nutritional Facts
( 1 serving )
Calories-WOW; protein-darn little; Fat-triple fat;
Carbohydrate TNTC (too numerous to count)



Apple Crisp

Ingredients
8 to 10 Granny-Smith Apples
1/2 cup sugar
1 tablespoon cinnamon
Juice of 1/2 lemon
1 teaspoon vanilla
1 cup flour
1/2 cup oatmeal
3/4 cup brown sugar
1 small bag chopped pecans
1 1/2 sticks butter, softened

Prepare the Filling

Peel, core and slice apples into 1/4+" slices and spread evenly in a 8" x 11"
nonstick baking pan. Mix sugar, cinnamon, lemon juice and vanilla and spread
evenly on apple slices.


Prepare the Topping

Combine the flour, oatmeal, brown sugar, and pecans in a small bowl. Add the softened butter and mix until combined and the mixture is lumpy. Evenly spread over the apples and bake for 40-50 minutes at 350° F.

Serve immediately with ice-cream, whipping cream or cinnamon laced mascarpone.

Serves to quash that garlic breath, after a garlic and spice
feast for up to ten fisherpeople, providing their already full.




Peach Cobbler

Ingredients
2 8 oz pkgs frozen peach slices
1/2 cup sugar
1 tablespoon cinnamon
Juice of 1/2 lemon
1 jigger peach schnapps
1 cup flour
1/2 cup oatmeal
3/4 cup brown sugar
1 small bag chopped pecans
1 1/2 sticks butter, softened

Prepare the Filling

Thaw the peach slices and spread evenly in a 8" x 11" nonstick baking pan. Mix sugar, cinnamon, peach schnapps and spread evenly on peach slices.

Prepare the Topping

Combine the flour, oatmeal, brown sugar, and pecans in a small bowl. Add the softened butter and mix until combined and the mixture is lumpy. Evenly spread over the peaches and bake for 40-50 minutes at 350° F .

Serve immediately with ice-cream, whipping cream or peach schnapps laced mascarpone.

This is quick and easy recipe when you're to tired from
fishing to do anything else for dessert. Serves up to ten.



Flan - Caramel Custard

Ingredients
1 quart milk
pinch of sea salt
1/2 cup sugar (for custard)
3/4 cup sugar (for caramel)
1 (2-inch) vanilla bean or 1 teaspoon vanilla
1 small piece lemon rind (optional)
4 eggs
6 egg yolks

Prepare the Caramel

Heat the sugar for the caramel in a small, heavy frying pan over low heat until it begins to dissolve. Shake the pan slightly (do not stir) until all the sugar has melted. Increase the flame and let the sugar bubble and color. Pour the caramel into the mold and quickly turn it around in all directions, tipping it up in a circular motion until the surface, bottom and about 2 inches up the sides has been lightly coated with the caramel. If the caramel thickens and becomes sluggish, gently heat the mold in a pan of hot water or over low heat, depending on the material, and continue the coating action. Set aside to cool.

Prepare the Custard

Put the milk, salt, sugar, and cinnamon or vanilla into a saucepan and bring slowly to a boil, Put the milk, salt, sugar, and cinnamon or vanilla into a saucepan and bring slowly to a boil, stirring until the sugar has dissolved. Continue boiling slowly, taking care that it does not boil over, until the milk has reduced by about 2/3 cup. Set aside to cool. Place an oven rack on the lowest rung of the oven and heat to 325° F. Beat the eggs and yolks together and stir into the tepid milk. Pour the mixture through a strainer into the flan mold and place it in a hot water bath in the oven. Test after 2 hours with a skewer or cake tester; if it comes out quite clean, the flan is cooked. Remove from the oven, but allow to sit in the water bath for about 15 minutes longer. Remove and set aside to cool completely before refrigerating.

To unmold, carefully slip a blunt-ended, thin metal spatula around the rim of the flan and gently tip the mold from side to side to see if the flan is loose. If the caramel has hardened at the bottom of the mold, place it in a pan of hot water for a short time and test again. Place the serving dish - it must have a rim to hold the syrup - on top of the mold, invert quickly, and pray that the flan comes out whole. Always serve a wedge of the flan with plenty of the extra syrup.

Serve immediately with your favorite fruit topping.

This is a not so quick and easy recipe when you're tired from fishing. It's better to prepare the day before and let it refrigerate to "set" making it easier to cut. Supposed to serve up to eight. But you'd better make two.



Mascarpone Facts

Mascarpone originated in the Lombardy region of Italy and was made only during the fall and winter months. It was used strictly as a dessert cheese. It's appearance is creamy white and has a smooth, thick, soft, creamy texture. It contains 70% milkfat, which makes it a triple creme and has a rich, somewhat buttery and slightly sweet flavor. Mixed with powdered chocolate, fruit, berries, coffee or liqueurs it makes a delectable dessert filling or topping.



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Date Created: July 24, 2002
Last Modified: March 24, 2004
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