Luscious Creamy Desserts

Luscious Creamy Desserts

Lori Longbotham

Language: English

Pages: 159

ISBN: 0811855627

Format: PDF / Kindle (mobi) / ePub

Ready for melt-in-your-mouth goodness? These scrumptious recipes are the latest mouthwatering morsels from Lori Longbotham, author of the successful Luscious Desserts series. This volume is filled with secrets of how to make rich, creamy cakes, puddings, frozen desserts, and more. The recipes celebrate that wonderful soft texture, but also contrast it with crisp additions of pralines, cookies, and nuts. For beginning bakers, Custard and Caramel 101 offers a basic guide laden with tips and techniques, making preparation as simple and quick as possible. Better-than-Classic Butterscotch Pudding, Lemon and Ginger Brioche Bread Pudding, and Grand Marnier Pots de Crème are just a few of the inventive goodies that are guaranteed to become the new comfort foods.

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cheesecake, loosely covered, for at least 12 hours, until thoroughly chilled and set, or for up to 2 days. S T E P 6 To serve, run a table knife around the edge of the pan and remove the pan side. Let the cheesecake stand at room temperature for 20 minutes. Serve cut into thin wedges with a sharp knife dipped into hot water and wiped dry after each cut. 51 ch e es ecakes, tarts, an d a cou pl e o f pi es beat the eggs, sugar, vanilla, lemon zest, orange zest, and salt in a large deep

flavor is grassy in the very best way, and it has a sophisticated and exotic flavor. I’ve always thought the best ice cream in the world is prune and Armagnac, and this one (page 101) is just as good as the many I’ve had in the Dordogne region of France. One of my favorite Roman treats is a midmorning snack from Tazzo d’Oro, espresso granita with cream (page 109). They hand a bit of paradise across the counter in a plastic cup— a lavish dollop of unsweetened cream in the bottom and a big serving

cup Caramel Sauce (page 135) S T E P 5 Bake for 15 to 17 minutes, until golden brown. Transfer with a wide metal spatula to a wire rack to cool. S T E P 6 Meanwhile, make the caramel apples: Peel and core the apples and cut each one into 8 wedges. Melt the butter in a large heavy skillet over medium-high heat. Add the apples and cook, stirring occasionally, for about 10 minutes, until lightly browned. Stir in the caramel sauce and boil, stirring gently, for 4 minutes, or until the apples

refrigerator while you fry the first batch. Add to the hot oil and cook, turning once, for 2 to 3 minutes, or until golden brown. Transfer to the paper-towel-lined baking sheet and keep warm in the oven. Repeat with the remaining custard squares. sticky rice with coconut milk and mango thai-style S ERVE S 4 Thais use perfect mangoes for this dish. Always serve the mangoes at room temperature, and never refrigerate them. The classic garnish is toasted mung beans, but the dessert is wonderful

caramel-coated strawberries You may have some caramel left over after dipping the strawberries, but that is better than not having enough. You don’t want the caramel to cool down too quickly, or it will be too thick for dipping. So keep the water in the bowl very hot—even if you have to, very quickly, refill it. If your berries don’t have stems, and you’re not comfortable holding on to the hulls, skewer them with small bamboo skewers to dip, so you don’t burn yourself. Use a probe thermometer

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