1. Ben & Gerries Cherry Garcia
2. Taco Bell Crispitos
3. Pumpkin Cheesecake
4. Cracker Barrel’s Bread Pudding
5. Fig Newtons
1. BEN & GERRIES CHERRRY GARCIA
Place 1/4 cup shaved semi-sweet chocolate bars and
1/4 cup Bing cherries – fresh halved and pitted or canned and drained in separate bowls, cover and refrigerate.
Whisk 2 large eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in ¾ c sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in 2 cups whipping cream and 1 cup milk and whisk to blend.
Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until ready.
2. TACO BELL CRISPITOS
1/8 c cinnamon
1/2 c sugar
10 flour tortillas
oil to fry with
Mix together cinnamon and sugar. In a dutch oven, or large skillet heat the oil to 350 degrees. If you do not have a thermometer, you can set it on medium high, but be careful to watch that it doesn’t get too hot and begin to smoke.
Quarter the tortillas and deep fry 2-4 at a time. Allow them to cook on one side for about 30 seconds or unitl golden brown, turn over, and repeat. When both sides are brown take out, and place on paper towels to drain.
While the tortillas are draining liberally sprinkle with cinnamon and sugar mixture. These are really great with honey.
3. PUMPKIN CHEESECAKE Serves 8.
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream
Preheat the oven to 350 degrees F.
Crust: Combine the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan. You don’t want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
Filling: In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.
Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.
When at room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Use dental floss to make a clean cut.
Serve with a generous portion of whipped cream on top.
4. CRACKER BARREL’S BREAD PUDDING
Sugared Pecans: In small skillet combine 2 tablespoons butter and 1 tbsp. oil, med-low heat, with 2-oz pecan pieces. Stir only till heated and barely bubbly. Sprinkle with 4 tablespoons sugar. Stir briskly only till sugar dissolves, on low heat AS THESE BURN QUICKLY! Work fast. Dump them into paper towel lined plate. Spread out to cool while you prepare the rest.
Plumped Raisins: In small saucepan combine 1/3 cup raisins and 1 cup boiling water. Cover pan with lid 20 minutes. Drain and discard water. Add 1/2 cup packaged shredded coconut to raisins. Set aside.
Dumplings: In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to boil. While you wait for that to boil, combine in medium bowl, 3 cups Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten thick dough. When water come to boil, drop dough by rounded tablespoonful into boiling water, making about 14 dumplings. Cover pan with lid. Simmer dumplings very gently 20 minutes. Uncover and let cook another 10 minutes gently. Baste often in the liquid, which is now becoming thickened and creamy looking. Remove pan from heat. With slotted spoon remove half of dumplings to greased 8″ square baking dish. Sprinkle with pecans and raisins/coconut. Arrange rest of dumplings over that. Set aside.
Caramel Sauce: Strain remaining liquid into heavy 2 1/2-quart saucepan. Bring to boil. Stir constantly. Add 1 cup packed light brown sugar, stirring vigorously, med-heat till it boils briskly 2 or 3 minutes or till sugar is completely dissolved and sauce drops from spoon in large drops rather than like water. It should be the consistancy of smooth gravy.
Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes.
Cover and refrigerate to serve within few days. Micro warm servings or use cold with a scoop of ice cream on top of each. Serves 6 to 8.
5. FIG NEWTONS
Figs: Dice 1 lb. dried figs (soak in water 1 hour) or 2 lbs. fresh figs. Add water: 1 c. for dried figs; 1/2 c. for fresh, & cook on medium heat until thin jam consistency.
Dough: Beat 1 cup sugar, 1/2 cup butter, 1 egg, 1tbsp milk or cream, & ½ tsp vanilla until well blended. Add 1 tsp. baking powder, 1 3/4 cup flour. Mix well and refrigerate for 1 hour.
Place 1/2 on well floured dough cloth; knead about 6 times. Roll out to 1/4″ thick. Line 13 x 9″ glass dish; cover with figs. Roll remaining dough, cover figs. Cook at 350′ 30 minutes. Let cool and cut into squares.
