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    America's Most Delicious Desert Recipes State by State: Tennessee Blackberry Jam Cake, California Chocolate Trifle, and 98 More!
    America's Most Delicious Desert Recipes State by State: Tennessee Blackberry Jam Cake, California Chocolate Trifle, and 98 More!
    America's Most Delicious Desert Recipes State by State: Tennessee Blackberry Jam Cake, California Chocolate Trifle, and 98 More!
    Ebook190 pages4 hours

    America's Most Delicious Desert Recipes State by State: Tennessee Blackberry Jam Cake, California Chocolate Trifle, and 98 More!

    By Lisa Joy Taylor

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    About this ebook

    In this dessert recipe collection, each of the 50 states features two dessert recipes that are representative of that state for one reason or another (100 recipes) including a great variety of cakes, pies, tarts, cookies, bars, sorbet, ice cream and more! Delicious and educational at the same time!
    LanguageEnglish
    PublisherBookBaby
    Release dateDec 7, 2012
    ISBN9781483519548
    America's Most Delicious Desert Recipes State by State: Tennessee Blackberry Jam Cake, California Chocolate Trifle, and 98 More!

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      Book preview

      America's Most Delicious Desert Recipes State by State - Lisa Joy Taylor

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      Alabama

      Alabama Mud Cake

      Mud cakes became popular in the early 1970s and they are famous for their crumbly texture. The beauty of the mud cake is the endless possible variations. This Alabama version of the mud cake uses pecans and is a popular dish for special occasions such as picnics, birthdays and holiday celebrations.

      Ingredients

      1 can crushed pineapple, with juice (20 oz.)

      1 can cherry pie filling (21 oz.)

      1 package devil’s food cake mix (18 oz.)

      1 cup chopped pecans

      1/2 cup mint chocolate chips

      1/2 cup butter, sliced

      Cooking Instructions

      1. Preheat oven to 350 degrees F.

      2. Grease with butter and dust with flour a 9x13 inch baking pan.

      3. In the prepared pan pour pineapple with juice as first layer.

      4. Spread cherry pie filling evenly over the pineapple layer.

      5. On top of the cheery pie filling spread the cake mixture.

      6. Sprinkle pecans and mint chocolate chips over the cake mixture.

      7. Spread sliced butter evenly on top.

      8. Bake for 40 minutes or when a toothpick inserted comes out clean in the preheated oven.

      9. Cool completely.

      Alabama Pecan Pie

      The pecan is Alabama’s official state nut and pecans have been growing in Alabama since the early 1900s. Every year the Alabama Pecan Festival celebrates the history of the pecan in Alabama and the highlight is the delicious pecan dessert bake-off!

      Ingredients

      1/2 cup brown sugar, firmly packed

      1/2 cup granulated sugar

      3 eggs- lightly beaten

      1/2 cup light corn syrup

      1/2 cup maple syrup

      3 tbsp butter—melted

      1 cup broken pecans

      2 unbaked 9" pie shells

      Cooking Instructions

      1. Combine eggs, sugar. syrups, butter, vanilla and pecan pieces together.

      2. Spread evenly into pie shells.

      3. Place pecan halves all around the edges of the pie.

      4. Bake the pies for 10 minutes in a 400 degree oven.

      5. Reduce the temperature to 350 degrees and bake for further 40 minutes or until center is firm.

      6. Cool completely on room temperature before slicing.

      Alaska

      Baked Alaska

      Baked Alaska is a unique recipe which originated from the famed Delmonico’s restaurant in New York City in 1876. The dessert, as the name implies, was created to honor the newly acquired territory of Alaska. George Sala, and English journalist who ordered this famed dessert in the 1880’s described it as a baked ice.

      The nucleus or core is ice cream. This is surrounded by an envelope of carefully whipped cream, which, just before the dainty dish is served, is popped into the oven, or is brought under the scorching influence of a red hot salamander. From these early roots, Baked Alaska has become an institution in the United States and beyond.

      Ingredients (makes eight servings)

      1/3 cup granulated sugar

      ¼ cup water

      3 tablespoons vegetable oil

      2 large eggs, separated

      1 teaspoon vanilla extract

      ½ cup all-purpose flour

      1 teaspoon baking powder

      2 cups lemon sorbet

      For the Meringue:

      2 egg whites

      4 tablespoons sugar

      1 teaspoon vanilla extract

      Cooking Instructions

      1. Preheat an oven to 350°F.

      2. To make the cake, cut a piece of parchment paper and place on the bottom of a 9" round spring form pan. Coat the parchment paper and walls of the pan with cooking spray. Reserve on the side.

      3. Using an electric mixer set to medium speed, beat together the water, oil, egg yolks, vanilla and 3 tablespoons of sugar until a smooth texture forms. Lower the speed of the mixer then slowly add the flour until well incorporated. Once the flour is fully blended, add the baking powder and mix for an additional 30 seconds. Transfer the mixture to another bowl.

      4. Clean the electric mixing bowl then return to the mixer. Add the egg whites and beat over high speed until soft peaks form. Add the remaining sugar and continue to mix for two minutes. Next, gently fold the egg whites into the batter. Place the cake batter into the spring form, then bake in the oven until the cake turns golden brown and a toothpick can be inserted and removed cleanly, around 25 minutes. Once cooked, allow the cake to cool in the spring form pan for 15 minutes, then remove and allow to cool further on a wire rack.

      5. Using a cookie cutter, cut eight disks from the cake.

      6. Next, place the sorbet into dome molds and refreeze for at least four hours. Once the sorbet has refrozen, make the meringue. To accomplish this, place the remaining egg whites in the electric mixer and mix on high speed until soft peaks form. Add the sugar and continue to blend on high speed until stiff peaks form, around two additional minutes. Slow the speed of the mixer to low then add the vanilla extract.

      7. Remove the sorbet from the dome molds and place the cake rounds on the flat side of the sorbet. Place the cakes on a wire rack, then top with the meringue. Making sure to work quickly, lightly brown the top of the meringue using a blowtorch. Place the Baked Alaska cakes on serving plates and serve immediately.

      Berry Cake

      Simple cakes have been consumed since the dawn of humanity. Berry cakes followed not far behind. While early cake recipes were unleavened or required the addition of yeast, the industrial revolution brought baking soda and baking powder into the kitchen. With these two ingredients, cakes no longer needed extensive time to make or highly trained chefs to prepare.

      This rendition of the Berry Cake makes good use of baking powder, giving the cake a light taste and texture. Strawberries make a great addition to this cake, but feel free to try your luck with blackberries, blueberries and raspberries.

      Ingredients (makes eight servings)

      8 tablespoons butter

      1 ¼ cup flour

      1 tablespoon baking powder

      ½ teaspoon salt

      ¾ cup sugar

      1 egg

      ½ cup milk

      1 teaspoon vanilla extract

      2 cups strawberries, quartered

      1 tablespoon vanilla sugar

      Cooking Instructions

      1. Preheat an oven to 350°F. Using a small amount of butter, line the inner surfaces of a 9" cake or tart pan. Reserve on the side.

      2. In a mixing bowl, combine the flour, baking powder and salt. Using an electric mixer set to high speed, combine the butter and sugar until a silk like texture forms - around two minutes. Reduce the speed of the mixer to low, then add the eggs one at a time. Next, add the milk and vanilla extract. Slowly add the flour mixture to the mixture until well incorporated.

      3. Pour the batter into the cake pan, then top with the quartered strawberries. Sprinkle the top with the vanilla sugar then bake in the oven for ten minutes. Reduce the heat of the oven to 325°F then continue to bake for 40 to 45 minutes, or until the top of the cake turns golden brown. Remove from the oven and allow to cool for 15 minutes before cutting. Serve the cake with a dollop of whipped cream if desired.

      Arizona

      Grape Salad

      During the roaring twenties, fruit salads became a prominent part of American food culture. Often served as a first course during communal lunches, lunch themed fruit salads were typically designed to be more acidic in nature when compared to their night time counterparts. Almost all acidic fruits make a great addition to a lunchtime meal.

      This grape salad recipe makes good use of such an acidic fruit, paired with cream cheese and sour cream to give the dish a bit of extra tang and complexity. With this said, a similar fruit salad can be made using peaches, fresh figs, cantaloupe or berries.

      Ingredients (makes 12 to 15 servings)

      2 pounds grapes, seedless

      4 oz. cream cheese, softened

      4 oz. sour cream

      ¼ cup sugar

      ¼ cup brown sugar

      1 teaspoon vanilla extract

      Cooking Instructions

      1. Place the grapes in a colander and wash under cold water for at least 30 seconds. Once washed, dry the grapes then cut in half.

      2. Place the grapes in a mixing bowl. In another bowl, combine the cream cheese, sour cream, brown sugar, vanilla extract and granulated sugar. Mix well then add in the grapes. Gently fold the mixture then place in a serving bowl. Chill the grape salad in the refrigerator for at least one hour. When serving, sprinkle the top with a small amount of brown sugar to garnish.

      Sopapilla Cheesecake

      Sopapilla cheesecake, made with crescent rolls and cream cheese, is a popular dessert dish served in South American cuisine. From the desserts of New Mexico to the tip of Argentina, you are sure to find some form of this delicious dish. The term sopapilla is derived from sopaipa, the Spanish word for fried bread.

      While many regional variations exist, a sopapilla is more accurately described as a puffy, fried South American pastry. Sweet sopapillas are typically made with honey or sugar syrup while the savory varieties are made with mustard or salty sauces. Stuffed sopapillas exist as well, and are generally filled with beans, minced meat or spicy peppers. Combining a sopapilla pastry, cream cheese and sugar produces a sopapilla cheesecake.

      Ingredients (serves eight people)

      2 packs crescent rolls

      16 oz. cream cheese, softened

      1 cup confectioners’ sugar

      1 teaspoon vanilla extract

      ½ cup butter, melted

      ½ cup granulated sugar

      1 tablespoon cinnamon

      Cooking Instructions

      1. Preheat an oven to 350°F. Line a baking pan with wax paper then cover the paper with a small amount of cooking spray.

      2. Place ½ of the crescent

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