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Desserts

Merveilleux au chocolat

Denis Jacquemin and Béatrice Lejeune, Belgium
Denis was a Post Doc for Yngve Öhrn from 1999-2000

For 6 persons

Ingredients:

• 6 eggs
• 300 grams of sugar
• 40 grams of flour
• 1 small spoon of oil
• 100 grams of very dark chocolate
• 50 ml of whipping cream

Cooking Instructions:

Step 1: fixing the “meringues”

1. cut some cooking paper to the size of your oven cookie pan, place it on the cookie pan and cover it with a thin layer of flour.
2. Beat the whites of the eggs until it is very firm then add the sugar regularly in small quantities (using a wooden spoon). Be careful to do that very slowly and by small amount at a time.
3. Take a big spoon and place the paste on the plate in order to form “cookie” (around 10 cm wide and 5 cm tall). They will get bigger during the cooking so do not place them too close to each other.
4. Cook them on th. 1 (the lower the better) in the middle of the oven for 1 to 3 hours (depending on the oven). They are cooked when they are hard on the outside and soft in the inside. They will remain white, so do not trust the color to know if they are cooked or not.

Step 2: fixing the filling

1. put the 50 ml of whipping cream into a bowl.
2. Beat it until it is very firm

Step 3: melting the chocolate

1. chop the chocolate in little chunks and place that in a bowl
2. melt the chocolate using either a bain marie or on the lower you can on the stove

Step 4: fix the “merveilleux”

1. place 6 “bottom” made from 6 meringues on a plate
2. put a thick layer of whipping cream on it (about 3 to 4 cm)
3. place 6 “top” made from another 6 meringues above it
4. cover it with melted chocolate
5. place a little bit of whipping cream on top of it

If it is too difficult to cover with the chocolate, add a very small amount of cream into the chocolate.

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Norfolk Shortcake

Mike Haines
Friend of QTP and Collaborator of Dr. Sabin

A recipe from Blicking Hall in North Norfolk, once home to Ann Bolyn, one of Henry VIII's wives

Ingredients:

• 1 pound All-purpose flour.
• 1/2 pound Caster sugar
• 1 pound Currents
• 1/2 pound Margarine
• 3 eggs
• 3 table spoon Cream
• 3 table spoon Sherry
• 1 tea spoon Nutmeg

Cooking instructions:

1. Heat oven to 300°F.
2. Mix flour and margarine until fine crumbs.
3. Add sugar, nutmeg and currents. Mix together eggs, cream and sherry.
4. Add to mixture and mix well. Put into a greased tray (approx. 10x8") so that the mixture is about 1 1/2 inches deep. Cook for 30-45 minutes.
5. Turn out and cut into 2" cubes when cool.

Take with tea (preferably Earl Grey), at about 4 PM.

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Oatmeal Cake

Rich & Judy Parker
Judy is Office Manager 1990 – current

A great cake from Rich’s family

Ingredients:

• 1 ½ cup boiling water
• 1 cup quick cooking oatmeal
• 1 ½ cup flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder.
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ cup butter
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla

Cooking instructions:

1. Mix boiling water and oatmeal and let stand while preparing rest of ingredients.
2. Sift together flour, baking soda, baking powder, cinnamon, and salt and set aside.
3. Cream together butter, sugar and brown sugar.
4. Add eggs and vanilla to sugar mixture.
5. Add oatmeal and dry ingredients.
6. Mix well.
7. Bake 40 minutes at 350 in greased 13x9 pan.

Topping

• 6 Tablespoons butter
• ¼ cup milk
• 1cup brown sugar
• 1 teaspoon vanilla
• 1 cup coconut
• 1 cup walnuts

Cooking instructions:

1. Melt butter.
2. Add and mix the rest of ingredients.
3. Spread on hot cake and place under hot broiler until topping bubbles. (about 1 min)

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Red-Wine-Pie

Thomas and Uschi Herz
Post Doc (2000-2002) Zerner

Ingredients:

1. 200 grams margarine
2. 200 grams sugar
3. 3 eggs
4. few drops of vanilla flavor
5. 1 tea spoon cinnamon
6. 1 tea spoon cocoa
7. 250 grams flour
8. 3 tea spoon baking powder
9. 1/8 liter red wine
10. 100 grams chocolate granules (look like mini-choco-cylinders, available at Publix)

Cooking instructions:

1. Mix in a bowl with an electrical handmixer or in a machine the margarine, then put inside one egg and some sugar, mix, next egg and sugar, mix and third egg and rest of sugar.
2. Stir in the cinnamon and the cocoa and mix again.
3. Preheat the oven to 300 degrees F. and brush a baking pan ( like the one for the apple-wine-cake or a baking pan in the form where they always sell angel cake in it but bigger) with margarine.
4. If your pan is sticky, put also some parchment paper in it.
5. Then mix into the dough the flour, baking powder, red wine and the chocolate granules.
6. Pour the dough into the pan and bake for 1 hour or until a wooden stick comes out clean.
7. Cover it with melted bark chocolate or confectioner's sugar.

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Ris l'amande

Jack Sabin
Currently a facutly member of QTP.

This is a typical Danish desert, served traditionally at Christmas time. It is usual to include one whole almond, which earns a small reward, frequently chocolate, for the one who finds it.

Ingredients:

• 1/2 cup short grain rice
• 3 cups whole milk
• 1/4 tsp salt
• 1 cup whipping cream
• 1/2 cup sugar
• 1/2 cup blanched almonds, chopped
• 1 vanilla bean

Cooking instructions:

1. Bring milk and rice to a boil and simmer for 45 - 60 minutes. Stir frequently as milk burns easilly. A little more milk can be added if the mixture is too sticky.
2. Add salt , stir, and let cool to room temperature.
3. Whip the cream, add sugar and the scrapings from the inside of the vanilla bean.
4. Fold the whipped cream mixture and almonds into the porrage.
5. Serve with cherry sauce, which can be made by warming a good quality cherry preserve and diluting a bit.

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Sugar Cookies

Mystery Person

Forgive me, Please, whomever contributed the recipe below- I have the recipe on a piece of paper with no name!

Ingredients:

• 1 stick margerine
• ½ cup oil
• ½ cup powdered sugar
• ½ cup sugar
• 1 egg
• 1 tea spoon vanilla
• ½ tea spoon soda
• 1/3 tea spoon cream of tartar
• 2 cup flour
• pinch salt

Cooking instructions:

1. Cream first four ingredients.
2. Add egg and vanilla and beat well.
3. Add dry ingredients.
4. Chill serveral hours or overnight.
5. Roll dough in walnet sized pieces.
6. Dip in sugar and place on ungreased cookie sheet.
7. Flatten with a fork. Bakat 350 about 10 minutes or until lightly brown.
   Do not over bake.

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Strawberry Pie

Rich & Judy Parker
Judy is the Office Manager, 1990-current

This is a recipe from the collection of my Father’s mother. There is a notation on the card that reads “1st prize Lovett’s Groceteria St. Petersburg, FL” and I believe it is from the 1930’s or early 40’s, but it is so very easy and delicious.

Ingredients:

1 baked pastry shell or a graham cracker pie shell
1 quart fresh strawberries, cleaned, washed, drained well, and divided into two equal parts
1 cup sugar
3 table spoon cornstarch

Cooking instructions:

Reserve ½ of choicest berries and place in baked pastry shell.
Mash remaining berries, pour into a small saucepan and bring to a boil.
In a small bowl, mix the cornstarch and sugar together and stir into the saucepan.
Cook until thick and a nice red.
Cool and pour over uncooked berries in pastry shell.
Top with whipped cream or a meringue and eat at once.

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Tembleque (Puerto Rico)

Wilfredo Ortiz
Wilfredo is a member of the International Gourmet Club and a graduate student of Jeff Krause's.

Ingredients:

• 4 cups of undiluted coconut milk (from 2 coconuts or 1 can Coco Lopez is ok, too!)
• ½ cup of cornstarc
• 2/3 cup of sugar
• ½ table spoon of salt
• 1 table spoon of orange blossom water (optional)

Cooking Instructions:

1. In a saucepan dissolve cornstarch and milk, then add the rest of the ingredients.
2. Cook at medium-high heat stirring constantly! As it thickens, lower heat until it boils thick.
3. Pour right away into wet molds, pans or cups. Refrigerate for 2 hours.
4. Top with cinnamon or candy sprinkles.

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Tosca Cake

Yngve and Ann Öhrn
Yngve is a QTP faculty member.

This is from Ann’s files

Ingredients:

• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup + 1 Tablespoon flour
• 1 ½ teaspoon Baking powder.
• ¼ teaspoon Salt
• ¼ cup Cream
• ½ cup Butter, melted
• 1 Tablespoon Dry Bread Crumbs

Cooking instructions:

1. Beat the eggs, sugar, and vanilla together until light and fluffy.
2. Sift flour, baking powder, salt together.
3. Stir flour mixture alternately with cream into the egg and sugar mixture.
4. Mix until well blended.
5. Add the butter and stir until smooth. Butter a 9” pie plate and coat with fine, dry bread crumbs.
6. Spoon in batter.
7. Bake 30 minutes at 325 degrees or until middle of cake is firm.
8. Remove oven and increase temp to 375 degrees

Almond Sugar Topping

Ingredients:

• 1/3 cup Almonds sliced
• ¼ cup Butter
• 3 Tablespoons sugar
• 2 Tablespoons Cream
• 1 Tablespoon Flour

Cooking instructions:

1. Combine in small saucepan.
2. Heat, stirring until mixture begins to bubble.
3. Remove from heat and stir briskly a few times.
4. Gently spread topping over hot cake and bake 5 – 10 minute more at 375º with a cookie sheet under the pie plate to prevent bottom of cake from being over done.
5. Bake until topping is brown and bubbly.
6. Cut into pie shaped wedges and serve warm.

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Vanilla-Cone-Cookies

Thomas and Uschi Herz
Post Doc (2000-2002) Zerner

Ingredients:

• 300 grams flour
• 250 grams butter (soft)
• 125 grams sugar
• 3 egg yolks
• 125 grams almonds, without skins and grated

Cooking instructions:

1. Mix flour with butter, sugar, yolks and almonds with your hands.
2. Cover and cool it for at least one hour or overnight in the fridge.
3. Make little scones with a shape like small croissants, ca. 1,6" in length and put them on a non-stick or covered with parchment paper cookie baking sheet and bake them in the preheated oven at 350 degrees F. until they are light-yellow and then roll them hot in sugar mixed with vanilla flavor.

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