What's for Dessert? - Recipe Book Design

ALESSANDRA KOPPER

WHAT’S FOR DESSERT?

DESSERT

MENU

NATI’S AWARD WINNING COOKIES

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MAX’S BROWN SUGAR COOKIES

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KATYA’S CREAMY ALFAJORES

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RODO’S APPLE CRUMBLE

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CARDENAL DE LA TIA MAYOLI

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QUESADILLA DE LA TIA TOTO

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CHETO’S NO-BAKE OATMEAL COOKIES

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ANGELITA’S CLASSIC APPLE PIE

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TITA’S SPANISH CHURROS

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ANDREA’S FRENCH MACARONS

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NATI’S AWARD WINNING COOKIES INGREDIENTS • • • • • • • • • •

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4 cups sifted all-purpose flour 1 tsp baking soda 1 tsp salt 3 sticks (1½ cups) unsalted butter, softened 1½ cups light brown sugar 1 cup granulated sugar 2 large eggs 1 tbsp vanilla extract 1 12-oz pkg (2 cups) milk chocolate chips 1 12-oz pkg (2 cups) semi-sweet chocolate chips

INSTRUCTIONS

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Heat oven to 350F. Combine flour, baking soda, and salt in a bowl and set aside. In a separate mixing bowl, cream together the butter and sugars. Add eggs and vanilla and mix. Add the flour mixture, a little at a time, and mix. Stir in chocolate chips.

Bake on parchment-lined baking sheets at 350°F. Medium and small cookies bake until golden around the edges and just set in the center, 10 to 12 min. Don’t overcook! They continue cooking on the pan out of the oven. Let cool slightly (if you can wait) and remove from pan. 3. If cookie dough has been chilled they will bake 12 to 14 minutes.

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MAX’S BROWN SUGAR COOKIES INGREDIENTS • • • • • • • • • •

1 1/4 cups unsalted butter, softened 1 cup granulated sugar 1 cup packed light brown sugar 2 large eggs 1 tablespoon vanilla extract 4 cups all-purpose flour, plus more for work surface 1 teaspoon baking powder 1/2 teaspoon salt Royal Icing Assorted gold candy sprinkles

INSTRUCTIONS

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Beat butter, granulated sugar, and brown sugar with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Add eggs 1 at a time, beating until just incorporated; beat in vanilla on low speed.

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Stir together flour, baking powder, and salt in a large bowl. Gradually add to butter mixture, beating on low speed until just blended, about 1 minute.

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Divide dough into 4 equal portions, and flatten each into a 1/2-inch-thick disk.

Wrap each in plastic wrap, and chill 30 minutes.

Working with 1 disk at a time, place on a lightly floured work surface; roll to 1/4inch thickness. Cut with assorted sizes of star-shaped cookie cutters. Arrange 1 inch apart on 2 baking sheets lined with parchment paper. Chill 30 minutes. Meanwhile, preheat oven to 350°F.

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Working in 2 batches, bake in preheated oven until cookie edges begin to brown, 8 to 10 minutes. Cool on baking sheets 10 minutes. Transfer cookies to wire racks, and cool completely, 20 to 30 minutes. Decorate with Royal Icing and sprinkles.

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KATYA’S CREAMY ALFAJORES

INGREDIENTS • • • • • • • •

Dulce de Leche: For filling the sandwich cookies.

Butter: Unsalted butter or salted butter can be used in this recipe.

Cornstarch: A necessary ingredient for the cornstarch shortbread discs that make up these sandwich cookies.

All Purpose Flour Granulated Sugar Vanilla Extract Kosher Salt Powdered Sugar: For dusting.

INSTRUCTIONS

Prep the Dough: First, cream the butter and granulated sugar together in a mixing bowl with your stand mixer fitted with the paddle attachment. Then add the vanilla, salt, and cornstarch. Slowly add in the flour until combined.

Chill the Dough: You’ll need to refrigerate the dough for at least 2 hours, or overnight. Divide the dough into halves and roll these into logs, then wrap each in plastic wrap before placing them in the fridge. Dividing the dough into two batches helps the dough stay firm when you’re cutting it later!

Cut & Bake: Using a sharp knife, slice the first dough log into rounds about a quarter inch in thickness. Due to space constraints, you may have to cut and bake one log at a time! Place the dough rounds on a lined baking sheet and bake in a preheated oven until the edges are slightly golden. Transfer the baked cookies to a wire rack to cool and repeat with the second dough log as needed. Alternately you could roll the dough out and use a small round cookie cutter to make perfectly round cookies.

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Assemble: Carefully spread or pipe the dulce de leche onto one half the cookies, then press the other half of the cookies on top of the filling, forming sandwiches.

You can give these alfajores a dusting with powdered sugar, enjoy them plain, or see my suggestions below for variations and decorating!

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RODO’S APPLE CRUMBLE INGREDIENTS

For the Crust: • 1 1/4 cups all-purpose flour, plus more for dusting • 2 teaspoons granulated sugar • 1/2 teaspoon salt • 1 stick cold unsalted butter, cut into 1/2-inch cubes • 1 tablespoon apple • cider vinegar • 1/4 cup ice water, plus more if needed For the Crumb Topping: • 1 cup all-purpose flour • 1/3 cup packed light brown sugar • 1/4 teaspoon ground • cinnamon • 1/4 teaspoon salt • 1 stick unsalted butter, cut into 1/2-inch pieces, at room temperature For the Filling: • 3 pounds mixed apples (such as Golden Delicious, Granny Smith and Gala), peeled and sliced 1/4 inch thick • 4 tablespoons unsalted butter, melted • 1/3 cup granulated sugar • 1/4 cup packed light brown sugar • 2 tablespoons all-purpose flour • 1 tablespoon fresh lemon juice • 1 teaspoon ground cinnamon • 1/8 teaspoon salt

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INSTRUCTIONS

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Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn’t hold together when you squeeze it, add more ice water, 1 tablespoon at a time.

Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.

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Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.

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Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.

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Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.

Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

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CARDENAL DE LA TIA MAYOLI INGREDIENTS & INSTRUCTIONS MIRENGUE • • •

1 cup of egg whites 2 cups of sugar 1 teaspoonful of vanilla

Add the egg whites to a bowl and mix until they turn white, then slowly add the sugar and vanilla into the bowl. Put over 2 molds and bake at 250 for 2 hours. Separate them from molds while they are still warm.

INGREDIENTS & INSTRUCTIONS WHIPPED CREAM • • •

1 box of pasteurized cream 3 tablespoons of sugar 1 teaspoonful of vanilla

Combine the cream, sugar and vanilla in a bowl and whip up for about 3 minutes. Fill up the meringue with the mixture and add strawberries, berries or any other fruit. Enjoy.

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QUESADILLA DE LA TIA TOTO INGREDIENTS INSTRUCTIONS • • • • • • •

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1 cup of milk ½ pound of shredded Petacon cheese 1 cup of sugar 1 cup of whipping cream 4 ounces of melted salted butter 2 cups of gluten free pancake mix 2 eggs

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Mix the milk, eggs, shredded cheese, and sugar in the blender.

Blend well, then add the whipping cream and mix again.

Add to a bowl and add in the 2 cups of pancake mix, mix it well.

Lastly add the 4 ounces of cold melted butter.

Spread mixture into a pyrex and add sesame seeds on top. Bake at 350° for 35 minutes.

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CHETO’S NO-BAKE OATMEAL COOKIES INGREDIENTS • • • • • • • •

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2 cups white sugar ½ cup margarine ½ cup milk 3 tablespoons unsweetened cocoa powder 1 pinch salt 3 cups quick cooking oats ½ cup peanut butter 1 teaspoon vanilla extract

INSTRUCTIONS

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Bring sugar, margarine, milk, cocoa, and salt to a rapid boil in a saucepan for 1 minute.

Add quick-cooking oats, peanut butter, and vanilla; mix well. Working quickly, drop by teaspoonfuls onto waxed paper and let cool.

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ANGELITA’S CLASSIC APPLE PIE INGREDIENTS • • • • • • • •

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150ml of milk 1 spoon of sugar 1 pound soft flour 9 ½ ounces margarine 3 pounds gala apples 1 cup of sugar 2 teaspoons of cinnamon powder 1 cinnamon stick

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½ liter of Ancla cream 3 tablespoons of cornstarch 2 ½ tablespoons of sugar ½ teaspoon vanilla essence 1 egg 11 inch cake pan

INSTRUCTIONS

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Put the cream with the cornstarch, the 2 ½ tablespoons of sugar and the vanilla in a saucepan and cook, stirring constantly until it thickens, this is the crème anglaise.

For the pie dough, mix the margarine, flour, 1 tablespoon of sugar and the milk, when they are mixed, it is kneaded on the table until it is homogeneous and elastic that it does not stick to the fingers. It is divided into two parts and refrigerated for a few minutes.

To prepare the apples, they are peeled and cut into 4 parts lengthwise, then from these quarters other quarters are taken out as a way of breaking them into flakes, taking out 16 parts from each apple. They are cooked with 1 cup of sugar, 1 cinnamon stick and cinnamon powder.

When it boils, lower the heat and let it soften.

You can add the juice of half an orange and a tablespoon of cornstarch dissolved in a little water to thicken it a little more.

A part of the pie dough is stretched and placed in the greased mold, filled with the apples and then the crème anglaise is placed on top. Stretch the remaining portion of the dough and cover the foot. It is decorated and varnished with beaten egg. Bake at 300°F until golden brown.

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TITA’S SPANISH CHURROS INGREDIENTS • • • • • • •

1 cup (240ml) water 1 cup (240ml) milk 2 cups (300g) all-purpose flour 1 teaspoon salt 1 teaspoon vanilla extract (Optional) Sugar (for coating) Vegetable oil (for frying)

INSTRUCTIONS The first step on this recipe for churros is to grab a large saucepan or pot and heat the water and milk with vanilla extract over low heat. Once it boils remove it from heat. Up next, sift the all-purpose flour and stir with a wooden spoon until a consistent dough forms and comes off the edges of the saucepan. You can do this by hand and take it as an arm workout, or doing it with a stand mixer and a paddle attachment.

After that, grab a saucepan and heat the oil over medium heat. In the meantime fill the churrera or a piping bag with the dough.You’ll know that the oil is hot enough when it reaches 180°C (or 350 F). If you don’t have a thermometer you can do the corn trick; Take a grain of corn and put it in the oil, once it becomes popcorn, the oil is ready.

When the oil is ready, using the churrera or a pastry bag, make the churros of the length you want. Remove them when they get a golden brown color. They should be cooked in enough oil to float in, so you’ll have to flip them so each side gets an even color.

Put them in a container or plate with napkins to absorb the oil and coat them through sugar. Serve them warm and enjoy!

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ANDREA’S FRENCH MACARONS INGREDIENTS Macarons • 1 ¾ cups powdered sugar • 1 cup almond flour, finely ground • 1 teaspoon salt, divided • 3 egg whites, at room temperature • ¼ cup granulated sugar • ½ teaspoon vanilla extract • 2 drops pink gel food coloring Vanilla Buttercream • 1 cup unsalted butter, 2 sticks, at room temperature • 3 cups powdered sugar • 1 teaspoon vanilla extract • 3 tablespoons heavy cream

INSTRUCTIONS Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a finemesh sieve into a large bowl.

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In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form.

Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).

Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined. Add about 1/3 of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.

Transfer the macaron batter into a piping bag fitted with a round tip.

Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet. Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.

Tap the baking sheet on a flat surface 5 times to release any air bubbles.

Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.

Preheat the oven to 300˚F (150˚C). Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.

Transfer the macarons to a wire rack to cool completely before filling.

Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.

Transfer the buttercream to a piping bag fitted with a round tip. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.

Place in an airtight container for 24 hours to “bloom”.

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ALESSANDRA KOPPER

WHAT’S FOR

DESSERT?