thesoupfairy: (desserts)
I had a big delicious meal planned for tonight, but my husband's grandmother needed to go to the ER (fortunately she is okay) so dinner sort of got scrapped. I ended up eating leftovers from last night while my son made dinner for himself and his girlfriend.

However, I could NOT let this dessert go undone!

Creamy Peach Crisp Pie

This is so delicious... my mouth is very, very happy right now!

Prep: 30 minutes
Cook: 45 minutes
Cool: 3 hours
Servings: 8

  • pie crust to fit 9-inch pie pan (make your own or buy one)

  • 4 cups sliced, peeled peaches

  • 2 tablespoons peach preserves

  • 1 cup sugar

  • 1 cup sour cream

  • 3 egg yolks

  • 1 teaspoon vanilla extract

  • 1/4 cup flour

  • 1/2 cup all purpose flour

  • 1/2 cup packed brown sugar

  • 1/4 cup sugar

  • 1 teaspoon ground cinnamon

  • 1/4 cup cold butter, sliced thinly


Preheat oven to 425°F.

Place the crust in your pie plate. Trim the edges. Combine the peaches and preserves, set aside. In another bowl, whisk together the sugar, sour cream, egg yolks, and vanilla. When well-combined, whisk in flour a little at a time. Transfer peach mixture to pie crust, then pour batter over the peaches.

Bake for 30 minutes. While baking, combine topping ingredients except butter in the mixing bowl of a food processor with the "S" blade attached. When well-mixed, add butter piece by piece with processor running, allowing to process until the mixture resembles damp sand.

Sprinkle topping over pie. Shield edges of crust with foil if necessary to prevent over-browning. Bake another 15-20 minutes or until a knife inserted in the center comes out clean.

Cool pie completely on a wire rack for 3 hours before serving. Store the pie in the refrigerator (if there is any left!)
thesoupfairy: (ice cream)
Peach Ice Cream

So I really ought to wait until I have fresh local peaches for this, but I couldn't wait! LOL

If you aren't sure of the safety of your eggs, you may want to do a cooked-custard type recipe. I get fresh eggs from healthy, free chickens and don't really worry about salmonella.

Prep: 5 minutes
Freeze: 20 minutes
Makes: 1 quart

  • 2 eggs

  • 2/3 cup sugar

  • 1/2 teaspoon vanilla extract

  • 2 cups heavy cream

  • 2 cups mashed, chopped, or puréed peaches


Using an electric mixer, combine egg and sugar until thick and cream-colored. Add cream, vanilla, and peaches. Mix well. Add to your ice cream maker and process according to directions. If you're using chunks of peaches, you may want to add them once the ice cream starts to thicken so they don't just settle to the bottom.

Soooooo yummy.
thesoupfairy: (coffee 2)
So, on Wednesday I bought an ice cream maker at the thrift store. I ♥ this little contraption. It's easy to use, works like it says it does, and lets me experiment to my heart's content. Plus, while some folks might dislike the fact that it will only make a quart of ice cream at a go, that's perfect for my little family.

The batch I made last night took a little longer to freeze - I returned it to the freezer in the bowl overnight and it was done this morning, but last night it was about the consistency of a thick slush.

Cappuccino Chocolate Ice Cream

Rich, creamy, and delicious. Needs no dressing up, at all.

Prep: 5 minutes
Freeze: 20 minutes
Makes: 1 pint

  • 1 egg

  • 1/2 cup sugar

  • 1 cup heavy cream

  • 1/4 cup milk

  • 1 teaspoon vanilla extract

  • 1/2 cup strong coffee or espresso, refrigerated until cold

  • 1/2 chocolate bar, grated or chopped as you like (you could easily use chocolate chips here)


Using an electric mixer, combine egg and sugar until thick and cream-colored. Add cream, milk, vanilla, and coffee. Add to your ice cream maker and process according to directions, adding chocolate after ice cream has begun to freeze and thicken (so the chocolate won't all end up on the bottom).

Soooooo yummy.


Apr. 5th, 2010 03:21 pm
thesoupfairy: (desserts)
I attempted to make flan yesterday, and learned an important lesson:

Make Flan The Day Before!!!!

The cook time varies and this really is kind of an all-day project. Not having enough time to cook, cool, and chill the flan can mean your flan turns out to be a flop.


While flan is not really difficult to make, it requires you to read the recipe carefully, have everything ready when you get started, and planning ahead to give yourself plenty of time!

Prep: 30 minutes
Cook: 30-60 minutes
Chill: 4 hours or longer
Servings: 6-8

  • 1-1/2 cups sugar, divided

  • 2 tablespoons water

  • 1/2 lemon, juiced (or 1-1/2 tablespoons lemon juice)

  • 2 cups heavy (whipping) cream

  • Pinch of ground cinnamon

  • 1 tablespoon vanilla extract

  • 3 large eggs

  • 2 large egg yolks

  • pinch of salt


Have ready a glass pan to use as your flan mold. You can use a round flan mold, but i use a glass loaf pan and it works great. You can also use individual ramekins. You'll also need a large roasting pan, large enough for your mold to fit into with enough space around it to pour the hot water in without splashing it into the flan, and deep enough that the hot water will come at least half-way up the side of the mold.

To make the caramel:

Combine 1 cup of the sugar and the water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don't stir with a spoon unless you must! Remove from heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides. Place in roasting pan and set aside.

Preheat the oven to 325°F. Bring a kettle of water to a boil for the water bath and keep it hot.

Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low heat. Bring the cream to a brief simmer, stirring occasionally. Take care not to let the cream come to a full boil.

In a large bowl, use a whisk to combine the whole eggs and the yolks with the remaining 1/2 cup of sugar; add a pinch of salt. Whisk until the mixture is pale yellow and thick. Temper the egg mixture by gradually whisking in the hot cream mixture; don't add it too quickly or the eggs will cook. Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Pour the custard into the caramel-coated mold.

To create the water bath:

Pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not to get water into the custard. Carefully transfer to the middle oven rack and bake for 30-60 minutes, until the custard is barely set and just jiggles slightly. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight. (If you're doing individual ramekins, they can chill a much shorter time - perhaps an hour or so.

When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out.
thesoupfairy: (desserts)
This is my husband's celebration dinner - he attended his first day back in school yesterday!

Chicken Tacos

This cooks up in the crockpot all day for perfectly tender, delicious chicken taco filling with almost no effort.

Prep: 5 minutes
Cook: 5-6 hours
Servings: 6

  • 1-1/2 pounds boneless skinless chicken breasts

  • 1 white or yellow onion, diced

  • 1 bell pepper, diced (I used a red bell because the green ones hurt my husband's stomach, but use any color)

  • 1-2 Anaheim peppers, diced

  • 1-2 Jalapeño peppers, diced

  • 4-6 cloves garlic, minced

  • 1/4 cup lime juice

  • 1 tablespoon chili powder

  • 1 tablespoon cumin

  • 1 cup frozen corn, thawed

  • 1 cup chunky salsa

  • flour tortillas, corn tortillas, or crispy taco shells

  • sour cream, shredded cheddar cheese and shredded lettuce


Place the chicken in a large slow cooker. Top with onion and peppers. Combine lime juice, chili powder, and cumin; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.

Remove chicken and shred with two forks and return to the pot. Stir in corn and salsa. Cover and cook on low another 30 minutes or until heated through.

Serve in warmed tortillas with sour cream, cheese and lettuce if desired.

Spanish Rice

This rice is a perfect accompaniment to Mexican entrees such as tacos or enchiladas. Browning the rice before cooking it in the stock is essential. This rice will be best if made with homemade chicken stock, but use canned stock or bouillon if you must.

Prep: 5 minutes
Cook: 15 minutes
Servings: 6 servings

  • 2 tablespoons olive oil

  • 1 onion, diced

  • 3 garlic cloves, minced

  • 2 cups long-grain white rice

  • 3 cups chicken stock

  • 14-oz can diced tomatoes, drained, or 1 cup diced fresh tomatoes

  • pinch of oregano

  • small pinch of saffron threads

  • 1 teaspoon salt


In a large skillet, heat olive oil over medium-high heat. Brown rice in oil until it smells nutty. Add onion and garlic and cook, stirring frequently, until onions are softened.

In a separate saucepan, bring stock to a simmer. Add tomatoes, oregano, saffron, and salt. Add rice and onion mixture to stock and return to a simmer. Cover and lower heat to a very low simmer. Cook 15 minutes without lifting the lid. Turn off heat and let sit covered for 5 minutes before fluffing with a fork.

Cuatro Leches (Four Milks) Cake

This sumptuously rich moist cake must be planned ahead, because it needs to chill for at least 4 hours. But it is not difficult to make at all.

Prep: 10 minutes
Cook: 30 minutes
Chill: 4 hours or more
Servings: 12 servings

  • butter & flour for the pan

  • 2 cups (sifted) unbleached/all-purpose flour

  • 2 teaspoons baking powder

  • 1-1/2 teaspoons salt

  • 6 eggs, at room temperature, separated

  • 1-1/4 cups sugar

  • 1/2 cup whole milk

  • 3 teaspoons dark rum

  • 1 teaspoon vanilla extract

  • 2 cans sweetened condensed milk

  • 1 can evaporated milk

  • 1-1/2 cups heavy (whipping) cream


Heat oven to 350°F. Grease a 9 x 13 baking pan with butter and dust with flour.

In a small bowl mix dry ingredients (flour, baking powder, and salt). Set aside.

In a large bowl, with an electric mixer set on medium speed, beat the egg whites until soft peaks form, around 3 minutes. Add the sugar in a gradual stream, continuing to beat to soft peaks. Add the egg yolks one at a time, beating each in before adding the next.

Add one-third of the flour mixture, then one-third of the milk, beating after each addition. Repeat twice. Add rum and vanilla and beat again until smooth.

Pour into baking pan and bake until golden, about 30-35 minutes. Place cake aside for 20-30 minutes to cool. (Avoid cool breezes, though, as the hot cake will fall if it cools too quickly!)

Whisk together one can of sweetened condensed milk, evaporated milk and heavy cream in a bowl. Using a knife, poke holes all over the top of the cake and slowly pour the milk mixture over it bit by bit until it is all used. Cover the cake in plastic wrap and set aside to let cool completely. Once cool, refrigerate at least 4 hours.

While the cake is chilling, remove the label from the final can of sweetened condensed milk. Put it into a large pot filled with water. Bring to a boil and continue boiling, covered, for 2 hours. Be sure the water level in the pot stays at least 1 inch above the can throughout the boiling time, to avoid risk of the can exploding. Remove the can with tongs and allow to stand and cool. Spread over cake before serving. (Two hours should produce a pourable caramel sauce. If it is too thick, cook for a shorter time in the future. If you want it thicker, cook a longer time. 3.5 hours gives a beautiful thick pudding-consistency caramel.)

Note: While you're cooking your caramel, you might as well add a few more cans to your pot. You can store the unopened cans on the shelf as long as you would the original product, then use them next time you decide to have ice cream night!
thesoupfairy: (desserts)
Dulce De Leche

(Unfortunately, I ate more than half of the can with a sliced-up tart apple before I remembered to take a picture!
thesoupfairy: (Default)
The Dulce De Leche was a last-minute addition born of my apparent NEED for it tonight. In fact, I very may well keep its creation all to myself and sneak in after everyone goes to bed, eating it directly from the can with a spoon :) If so, I will make it up to my family by making them a Quadruple Milk Cake later this week!

Magical Mystery Bread

Magical Mystery Bread

This is my most beloved and requested bread... as well as my easiest! Start off with this bread with the full 1/2 cup of sugar and no extras. After a while, switch it up a bit. Use less sugar and add some savory herbs. Throw in some oats or other grain. Experiment - it's pretty tough to go wrong with this one.

Prep: <5 minutes
Servings: 8

  • A little butter for the pan

  • 3 cups self-rising flour

  • 12 ounces dark beer

  • 1/4 to 1/2 cup sugar

  • herbs, seasonings, some grated cheese, etc. if you like


Preheat oven to 350°F.

Grease the entire inner surface of a standard-sized loaf pan with butter. (I keep the wrappers from my sticks of butter in a baggie in my fridge and just use the wrappers to grease pans with.)

Combine remaining ingredients in a mixing bowl, using a wooden spoon to mix them just enough to have the entire bowlful of dough equally moistened. Scrape dough all together in a ball and then turn dough into the loaf pan. Use your spoon or your hands (Warning! It's very sticky dough!) to press it evenly into the pan.

Moisten your fingers and palms with warm water and smooth the top of the loaf.

Place in the oven and bake for about 50-55 minutes, until a toothpick inserted into the center comes out clean. Turn out of pan and cool on a wire rack for at least 30 minutes before slicing.

Fabulously Quick and Easy French Onion Soup

The first French Onion Soup recipe I ever made took about nine hours to prepare! This one is much, much quicker, but you and whoever you're feeding will love it just as much. We usually use sourdough or French bread for the crouton on the top, but tonight I'm using the Magical Mystery Bread for the first time. I'll let ya know how it goes.

Prep: 15 minutes
Cook: 45 minutes or so
Servings: 6-8

  • 1 stick of butter (or an equal amount of olive oil if you're vegan

  • 6 yellow onions, peeled and sliced thinly

  • 4 cloves garlic, roughly chopped

  • 6 cups stock (beef if you like, or vegetarian if you prefer)

  • 1/3 cup cooking sherry

  • salt and pepper to taste

  • sliced bread, about half an inch thick

  • Sliced cheese for melting on top (Provolone, Gruyere, Swiss, Mozzarella)


Melt butter in a heavy soup pot. Add the onions and sauté until they are translucent and soft, about 15 minutes. Stir occasionally. Add garlic about half-way through the onion cooking period.

French Onion Soup
French Onion Soup

Once the onions have cooked down, add the broth and sherry. Simmer for half an hour, then season with salt and pepper.

French Onion Soup
French Onion Soup

While the soup cooks, preheat the oven to 350°F. Toast the sliced bread on a baking sheet until it starts to turn golden, turning to toast both sides. Turn on the broiler and top each slice of toast with 1 or 2 slices of cheese (or an equivalent amount of grated cheese). Broil until cheese is bubbling and browning.

Float one of these crouton on the top of each serving of soup.

French Onion Soup

Dulce De Leche

Seriously amazing creamy caramel sauce. Some folks will tell you this is unsafe to make without piercing the top of the can, that your can will explode. The truth is that it's quite safe so long as you keep the level of the water well above the top of the can. Keep checking the water level throughout the cooking time and keep it at least an inch above the can.

Cook: 2 to 3-1/2 hours

  • one can sweetened condensed milk (Eagle Brand is fine, but i've not found one, even the store brand, that wasn't just as fabulous)


Remove the label from the can and place it in a large cooking pot. Add water to well higher than 1 inch above the top of the can. Bring to a boil, and continue boiling, adding water as needed to keep the level up.

Dulce De Leche

Boil two hours if you want a creamy sauce and 3-1/2 hours if you want a thick puddinglike consistency.

Allow can to cool slightly, then remove lid carefully. Serve over ice cream, as a dip for fresh fruit, and anywhere caramel seems like it would be tasty.

(A photo of the finished caramel will be up when it's done!)
thesoupfairy: (desserts)
Maka's Super-Simple Chocolate Mousse

This will seriously impress anybody to whom you serve it. Just be sure to make it up ahead of time so they'll never known it only took you 15 minutes!

Prep: 10-15 minutes
Servings: 4

  • One 4-oz good quality dark chocolate bar plus 1/8 of another, chopped/broken into smallish pieces

  • 14 oz heavy cream, divided

  • 1 large egg white

  • 1/4 cup superfine sugar*

  • 1/8 teaspoon vanilla extract

  • 1 tablespoon powdered sugar

  • Another 1/8 of a chocolate bar, grated, for garnish


Fill a large mixing bowl with enough ice water to float another mixing bowl in.

Heat 5 ounces of the cream in a small saucepan until almost simmering. Do not let it boil or it will curdle! Remove pan from heat and stir in the chocolate pieces until they melt and you have a smooth-looking chocolate sauce. Immediately scrape into mixing bowl and place in ice water to halt cooking. Add the remaining 5 ounces of cream and use your electric mixer to beat the chocolate until it is thick and creamy, forming soft peaks when you lift the beaters out of it.

Wash beaters and dry well. In another mixing bowl, beat the egg white until stiff peaks form. Add the superfine sugar slowly, about a tablespoon or so at a time. Around the time you add the last tablespoon, a glossy stiff meringue should be forming.

Fold the meringue very gently into the chocolate until well-mixed. Spoon into individual serving bowls or parfait dishes (or pipe in for even more elegance) and refrigerate.

Again clean and dry your beaters. Combine 1/2 cup heavy cream, 1/8 teaspoon vanilla extract, and 1 tablespoon powdered sugar into a bowl. Beat with your electric mixer on high until you get nice stiff peaks (about 4-5 minutes).

Top individual servings of mousse with whipped cream and sprinkle with grated chocolate.

* If you don't have superfine sugar, you can run 1/4 cup of regular granulated sugar through your food processor until it is very finely ground.
thesoupfairy: (Default)
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October 2012

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