THE TIP BOOK

Desserts

Desserts

PALIMERS
Granulated sugar + Pastry Sheets
Ingredients
about 1/2 cup granulated sugar
1 package frozen puff-pastry sheets (such as Pepperidge Farm), thawed
Directions
Heat oven to 400° F. Adjust rack to middle position.
Sprinkle 1 tablespoon of sugar over the work surface. Unfold 1 sheet of the pastry and place it on the sugar. Roll it to an even thickness. Sprinkle it with 2 tablespoons of the sugar. Starting at one short side of the rectangle, roll the pastry toward the center of the sheet, stopping at the middle. Repeat with the opposite short end, so the rolls meet. Trim the ends with a knife.
Cut into 1/2-inch-thick slices and place flat on a baking sheet lined with parchment paper, spacing them 1 inch apart. Sprinkle with 1 more tablespoon of the sugar.
Bake until golden and puffed, 20 to 23 minutes. Let cool for 5 minutes. Transfer to a wire rack. Repeat with the remaining ingredients. Serve hot or at room temperature

MAPLE SOUFFLE
Eggs+Maple Syrup
INGREDIENTS
2 eggs
1/3 cup maple syrup (I use Grade A Dark Amber)
 DIRECTIONS
Preheat your oven to 400 degrees F. Separate egg whites and yolks.
In a small bowl, whisk together the two egg yolks and maple syrup until evenly distributed.
In a stainless steel bowl, beat egg whites until soft peaks form (I often beat them to hard peaks and that’s fine too). Fold the maple syrup mixture into the whipped egg whites. Pour into four ramekins and place ramekins on a baking sheet.
Place baking sheet in the oven and immediately turn temperature to 375 degrees. Bake for 10 minutes, or until puffed up.

STRAWBERRY FUDGE
Strawberry frosting + White Chocolate Chips

Ingredients
1 (16 oz) can of strawberry frosting
1 12 oz bag of white chocolate chips
How to Make
Prepare a 9x9 pan by spray lightly with cooking spray.
Over a double boiler, or in the microwave, melt your white chocolate chips.
When chips are melted, remove from heat and stir in your strawberry frosting, evenly.
Spread in your prepared pan and place in fridge to set for 30 minutes.
Cut into squares to serve.
ICE CREAM BREAD
Ice Cream+ Self-rising Flour
1 pt. (2 cups) ice cream, softened
1-1/2 cups self-rising flour
Preheat oven to 350 degrees. Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8"x4" loaf pan. Bake at 350 degrees for 40 to 45 minutes or until a wooden pick inserted in center of bread comes out clean. Remove from pan, and cool on a wire rack.
 
PINEAPPLE ICE
Pineapple Chunks + Fresh Mint
1 (20-ounce) can pineapple chunks in juice, chilled and undrained
2 tablespoons coarsely chopped fresh mint
Fresh mint sprigs (optional)
Preparation

Set aside 3 pineapple chunks for garnish. Place remaining pineapple and juice into an 8-inch square pan. Cover and freeze 1 1/2 to 2 hours or until almost frozen.
Process frozen pineapple and chopped mint in a food processor until smooth, but not melted. Serve immediately; garnish with reserved pineapple chunks and mint sprigs, if desired.
 
LEMON MOUSSE
Lemon Curd + Cool Whip
1/2 cup lemon curd or lemon fruit filling (homemade or store bought)
1 cup whipped cream or Cool Whip
whatever else you want – strawberries, raspberries, blueberries, mint leaves, for garnish

Combine lemon curd and whipped cream (or Cool Whip) in a medium bowl and mix until thoroughly combined. Serve with fresh berries in 2 martini glasses or bowls. Garnish with a dollop of whipped cream and fresh berries, if desired.

- Acacia