Archive for the 'Dessert Recipes' Category

Citrus Biscotti Recipe

Recipe Ingredients

6 tbs. solid vegetable shortening
1 cup sugar
2 eggs
1 tsp. vanilla
1 tbs. orange zest
1 tbs. lemon zest
1 tbs. lime zest
2 cups flour
1 tsp. baking powder
1/4 tsp. salt

Cooking Instructions

In an electric mixer, cream the solid vegetable shortening and the sugar together until thoroughly combined. Add the eggs, vanilla, citrus zests and continue mixing. In a separate bowl, sift the flour, salt and baking powder together.

Add the sifted ingredients to the creamed mixture and mix until a dough forms. Divide the dough in two pieces. Form each piece into a log shape that is 12″ in length and place them on a lightly greased baking sheet.

Bake for 30 minutes at 350 degrees. Remove the biscotti logs from the oven and cool for 15 minutes. Slice each log on an angle with a serrated knife into 12 to 14 pieces. Place the slices back on the baking sheet and bake for 5 to 7 minutes.

(Recipe yields 24 biscotti cookies.)

Pink Grapefruit Sorbet Recipe

Recipe Ingredients

1 1/2 cups sugar
1 3/4 cups water
1 tbs. grated grapefruit zest
1 1/4 cups freshly squeezed pink grapefruit juice
1/4 cup lemon juice
1 egg white

Cooking Instructions

Combine sugar, grapefruit zest and water in a medium sauce pan and bring to a boil. Remove from the heat when the sugar has dissolved. Add the pink grapefruit juice and lemon juice.

Transfer sorbet mix to a storage container and refrigerate for six hours. Add lightly beaten egg white to mixture and combine thoroughly.

Freeze sorbet mixture in a ice cream maker according to manufacturer’s instructions. Place sorbet in a sealed container and place in the freezer for 2 hours before serving.

(Recipe serves 6.)

Raspberry Souvaroff Cookies Recipe

Great for Valentine’s Day… One of our absolute favorite cookie recipes for that someone special.

Recipe Ingredients

1 3/4 cups all purpose flour
1/2 cup confectioners’ sugar
3/4 cup solid vegetable shortening
1 large egg yolk
2 tbs. ice water
1/2 tsp. vanilla extract
2/3 cup seedless raspberry jam

Cooking Instructions

In a food processor or in a bowl with a pastry blender, sift flour and confectioners’ sugar together. Add the solid vegetable shortening and pulse chop in a food processor or mix with the pastry blender until a coarse meal consistency is achieved. In a separate bowl combine the egg yolk, ice water and vanilla extract and mix well. Add the egg yolk mixture to the flour mixture and either pulse chop in a food processor or continue to mix until a dough begins to form. Remove the dough from the bowl, form a ball, place in a plastic bag and refrigerate for a 1/2 hour.

Halve the dough, on a floured surface roll out one of the halves 1/8 thick and cut it with either 2 1/2″ round or heart shaped cookie cutters. Gather the scraps together, re-roll them, and cut more shapes. Roll out the remaining half of the dough 1/8 thick and cut more shapes in the same manner. Cut out the center of the shapes with a smaller similarly shaped cutter. Bake the shapes in batches on greased baking sheets in the middle of a 325 degree F oven for 12 minutes or until light golden in color. Transfer the cookies to a rack to let them cool.

Spread the bottom of each solid shape with 1 tsp. of jam and top them with the cookies with the holes in them. Press the together lightly and allow to set for 1 hour and dust with additional confectioners’ sugar prior to serving. Makes about 18 to 20 cookies.

(Recipe yields 18 cookies.)

Tart Lemon Squares Recipe

Recipe Ingredients

1 cup flour
1/3 cup confectionery sugar
5 tbs. solid vegetable shortening
1 cup sugar
2 tbs. flour
2 tsp. lemon zest
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
7 tbs. lemon juice

Cooking Instructions

Combine 1 cup flour, confectionery sugar and solid vegetable shortening in a bowl. Using a fork or a pastry blender, combine until the mixtures becomes a coarse meal. Press mixture into the bottom of a 11″ x 7″ lightly greased baking dish.

Bake at 350 degrees for 20 minutes. In a separate bowl, combine the sugar, flour, lemon zest, baking powder, salt and eggs and whisk until completely blended. Pour the mixture over the baked crust.

Return the baking dish to the oven for an additional 20 to 25 minutes. Let cool for 30 minutes before cutting. Cut in to 12 squares and dust with confectionery sugar.

(Recipe yields 12-18 bar cookies.)