Gulf Coast Staff Dessert Recipe Book

HOW IT IS TO Sweet

TR ANSFORM, TOGETHER

A recipe book filled with our staff’s favorite desserts!

We hope you enjoy our staff’s sweet treats!

Mark Pritchett’s PECAN PIE

Ingredients

• 3 eggs

• 1 cup of sugar

• 2 tablespoons melted butter

• 1 cup corn syrup (light or dark)

• 1 teaspoon of vanilla extra

• 1 1/2 cups of pecan halves

• Pie crust for a 9 inch pie pan

Instructions

1. Preheat oven to 350 degrees

2. In a mixing bowl, mix the eggs, butter, sugar, vanilla extract, and corn syrup with a spoon until the mixture is blended

3. Pour filling into pie crust

4. Bake on center rack for 60-70 minutes until the center reaches 200 degrees

5. Take pie out of oven then let it set for about 30 minutes before serving

6. Serve with vanilla ice cream or whipped topping

Alyssa Barnsley’s ITALIAN PASTICCIOTTI

Ingredients

• 1 cup flour

• 2 cups sugar

• 2/3 cups unsweet cocoa powder

• A pinch of salt

• 4 cups milk

• 2 egg yolks, beaten

• 1 egg, beaten, for the egg wash

• 1 teaspoon vanilla

• 1/4 teaspoon Fiori di Sicilia

• Any dough you like

Instructions

1. In a medium saucepan add flour, cocoa powder, sugar, salt and whisk while adding in warm milk

2. Turn flame to medium heat and whisk until mixture thickens, then add beaten egg yolks

3. Once thick, remove from heat, stir in vanilla, cover with plastic, let it get to room temperature, then refrigerate

4. Using any dough you like, roll the dough flat, then cut into small circles (use glass or cup to make perfect circles)

5. In a cupcake tin, put one dough circle on the bottom, flattening it up around each side

6. Add filling slightly below top of tin and place another dough circle on top to close off

7. Brush the top of each pastry with egg wash

8. Bake for 30-35 minutes in oven set at 350 degrees

9. Let cool for approximately 45 minutes and ejoy!

Kelly Borgia’s BLUEBERRY PIE Ingredients

• 2 cans oregon blueberries (not pie filling canned blueberrues in light syrup)

• 6 tablespoons of sugar

• 3 tablespoons cornstarch

• 2 tablespoons lemon juice

• 1 tablespoon of butter

• Pastry for a double crust, 9 inch pie pan

Instructions

1. Preheat oven to 400 degrees

2. Drain the berries and reserve the syrup from one can

3. Stir the blueberry syrup into the combined mixture of the cornstarch and 3 tablespoons of sugar

4. Cook over medium heat, stirring contantly until thickened then remove from the heat

5. Gently stir in remaining sugar, blueberries, and lemon juice

6. Set aside and prepare pastry

7. Line 9 inch pie pan with pastry and fill with blueberry mixture, dot with butter

8. Adjust top crust on pie, cutting slits for steam to escape and seal the edges

9. Bake for 30 minutes or until the filling is bubbly and the crust is golden brown

Priscilla Boward’s PEPPERMINT SHORTBREAD COOKIES

Ingredients

Cookies

• 1 cup softened butter

• 1/2 cup confectioners sugar

• 1/2 teasponn peppermint extract

• 1 1/4 cups all-purpose flour

• 1/2 cup cornstarch

Frosting

• 2 tablespoons softened butter

• 1 1/2 cups confectioners sugar

• 2 tablespoons milk

• 1/4 teaspoon peppermint extract

• 2-3 drops of pink/red food coloring

• 1/2 cup crushed peppermint candies

Instructions

Cookies

1. In a small bowl, mix butter and confectioners sugar until light and fluffy then beat in peppermint extract

2. Combine flour and cornstarch, gradually add to creamed mixture and mix well

3. Shape into 1 inch balls and place 2 inches apart on ungreased baking sheets

4. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned then remove to wire racks

Frosting

1. In a small bowl, beat butter until fluffy

2. Add confectioners sugar, milk, extract, and food coloring and beat until smooth

3. Spread on cookies and top with crushed peppermint

candies

Kelly Carlstein’s SOUTH AFRICAN CRUNCHIE BARS

Ingredients

• 6 ounce butter

• 1 1/2 tablespoons golden syrup or honey

• 1 teaspoon baking soda

• 1/2 cup granulated sugar

• 1/4 cup brown sugar

• 1/2-1 teaspoon salt

• 1 cup dry shredded coconut

• 1/3 cup sliced almonds

• 1 1/2 cups of oats

• 1 1/4 cups of flour

• 1 teaspoon cinnamon spice

• 1 teaspoon nutmeg spice

Instructions

1. Prepare an 8x8 (or 9x13 baking pan/sheet if you want thin crunchies) and grease or spray with cooking oil and set aside

2. Melt butter, syrup, brown sugar, sugar, and salt in a saucepan unitl completely melted then add baking soda and mix

3. Combine all the other ingredients in a large bowl- oatmeal, flour, coconut, sliced almonds, and spices and thoroughly mix

4. Pour butter mixture into the bowl of oatmeal mixture and mix well

5. Press mixture into a greased baking pan. You may use parchment paper to smooth it out

6. Start baking at 325 degrees for 10-15 minutes then finish at 300 degrees for another 10 minutes or unitl golden brown

7. Remove and let it cool completely then cut into squares to serve

Travis Cheney’s HEATH BAR CHOCLATE

CHIP COOKIES

Ingredients

• 1 cup (2 sticks) salted butter

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 cup (packed) dark brown sugar

• 1/3 cup granulated sugar

• 2 large eggs (room temperature)

• 1 package Heath Bar pieces

• 1 1/2 cups Ghirardelli dark chocolate chips

• Flaky sea salt to sprinkle on top of cookies

Instructions

1. Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns (6-12 minutes). Scrape into a large bowl and let cool slightly

2. Whisk flour and baking soda in a medium bowl

3. Add brown sugar and granulated sugar to browned butter and beat until incorporated. Add eggs and vanilla and mix again until mixture lightens and begins to thicken.

4. Add dry ingredients and beat to combine

5. Mix in toffee pieces and chocolate chips

6. Let the dough sit for at least 30 minutes to allow it to hydrate

7. Heat oven to 375 degrees and place dough balls 3 inches apart, sprinkle with sea salt

8. Bake cookies until edges are golden brown and firm but the center is soft (9-11 minutes)

Rachel Denton’s CHOCOLATE PEPPERMINT BITES

Ingredients

• 1 cup Snack Pack sugar-free chocolate pudding

• 1 box Athens Phyllo Shells

• 1 cup Cool Whip

• A handful of crushed peppermints

Instructions

1. Assemble phyllo shells on baking sheet

2. Add approximately 1 tablespoon of sugar-free chocolate pudding to each shell

3. Top each shell with Cool Whip

4. Sprinkle crushed peppermints on top

Karla Detert’s SUPER EASY CARAMEL BARS

Ingredients

• 1 cup butter

• 1 cup brown sugar

• 1/2 box club crackers

• 6 Hershey chocolate bars with almonds

Instructions

1. Preheat oven to 350 degrees

2. Line cookie sheet with crackers

3. Combine butter and brown sugar in a saucepan bringing mixture to a boil

4. Pour mixture over crackers and bake for 5 minutes

5. Break up and place Hershey bars over the crackers and bake for 3 minutes

6. Make sure the chocolate is spread evenly

Kate Ferguson’s SEVEN LAYER BARS

Ingredients

• 1 1/2 cup graham cracker crumbs

• 1/2 cup butter (melted)

• 1 can (14 oz.) sweetened condensed milk

• 1 cup butterscoth flavored chips

• 1 cup semi-sweet chocolate chips

• 1 1/3 cups flaked coconut

• 1 cup chopped nuts (optional)

Instructions

1. Preheat oven to 350 degrees

2. Spray 9x13 inch baking pan with non-stick cooking spray

3. Combine graham cracker crumbs and butter, mix well

4. Press crumb mixture firmly into bottom of prepared pan

5. Pour sweetened condensed milk evenly over crumb mixture

6. Layer evenly with remaining ingredients

7. Bake 25 to 30 minutes or until light browned and after cooling cut into bars

Kirstin Fulkerson’s DECADENT CHOCOLATE CUPS

Ingredients

• 2/3 cup whole milk

• 1 egg

• 2 tablespoons sugar

• Pinch of salt

• 1 cup semi-sweet chocolate chips

• 2 tablespoons hazelnut liqueur or dark rum

• 1 cup whipping cream

• 2 tablespoons sugar mint sprigs for garnish

Instructions

1. Heat milk in small pan until it comes to a boil

2. In a blender or food processor, combine egg, sugar, salt, chocolate chips, and liqueur on low

3. Slowly pour in boiling milk and blend for 1 minute until smooth

4. Spoon chocolate into 4 demitasse cups and chill

5. Beat cream until soft peaks form, add a little sugar, and beat to combine

6. Top chocolate cups with a dollop of cream and garnish each with mint sprigs

Lauren Hersh’s CHOCOLATE CRINKLE COOKIES Ingredients

• 1 cup all-purpose flour

• 1/2 cup dutch-processed cocoa powder

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 cups packed brown sugar

• 2 large eggs plus 2 egg yolks

• 1 teaspoon vanilla extract

• 4 ounces unsweetened chocolate

• 4 tablespoons unsalted butter

• 1/2 cup sugar

• 1/2 cup confectioners sugar

Instructions

1. Preheat oven to 325 degrees

2. In a medium bowl, whisk flour, cocoa, baking powder and soda, and salt. In a large bowl, whisk brown sugar, eggs and egg yolks, and vanilla until combined

3. Place chocolate in large bag and using a rolling pin pound into small pieces

4. Combine pounded chocolate and butter, heat at 50% until melted

5. Add chocolate mixture to brown sugar mixture and stir until combined

6. Stir in flour mixture and let dough sit for 10 minutes

5. Place sugar and confectioners sugar to two bowls and roll dough balls into them to coat

6. Place cookies on baking sheet about 2 inches apart and bake about 11 minutes

7. Remove, let cool completely, and enjoy

Kameron Hodgens’ TURTLE BARS

Ingredients

• 1 (12 oz.) box Nilla Wafers

• 3/4 cup butter (melted)

• 1 package semi-sweet chocolate chips

• 1 cup chopped pecan pieces

• 1 jar of caramel topping

Instructions

1. Preheat oven to 350 degrees

2. Pour Nilla Wafers into a large bag and crush to fine crumbs

3. Stir together wafers and melted butter then press into the bottom of a 9x13 inch dish

4. Sprinkle with chocolate chips then pecans

5. Drizzle caramel topping and bake for 12-15 minutes

6. Cool on wire rack then chill for 30 minutes

Jennifer Johnston’s HAPPY HIPPOS Ingredients

• Grocery store

• Money

• Kinder Happy Hippo

Instructions

1. Travel to grocery store

2. Purchase Kinder deliciousness!

Jacintha Knox’s QUARANTINE COOKIES

Ingredients

• 1 cup peanut butter

• 1 cup sugar

• 1 egg (flaxseed egg= 1 tablespoon of flaxseed + 3 tablespoons of water)

Instructions

1. Preheat oven to 325 degrees

2. Mix ingredients and roll into “plus-sized” balls

3. Flatten with a fork

4. Bake for 10-12 minutes

Hollie Mowry’s APFEL STRUDEL

Ingredients

Dough

• 210 grams flour (high protein) plus some for sprinkling

• 1/8 liter water

• 1 tablespoon oil

• Dash of salt

Filling

• 60 grams bread crumbs

• 45 grams butter

• Melted butter for brushing

• 5-6 apples

• 50-100 grams sugar

• Powdered sugar

• Cinnamon (to taste)

• Rum (to taste)

• Raisins (to taste)

Instructions

1. Preheat oven to 395 degrees

2. Heat butter in pan, add dry bread crumbs, fry until golden brown, and chill

3. Cut apples into about 35mm-thick slices and mix with sugar, cinnamon, rum, and raisins

4. For the dough, put flour, water, oil, and rum in a bowl and knead all indredients together to create smooth, silky dough

5. Brush dough with a thin coat of oil, cover, and let rest for about two hours

6. Dust a tea towl with flour, place the dough on it, and sprinkle with four. Then roll out with a rolling pin

7. Using the floured backs of both hands, reach under the dough and stretch to make paper-thin rectangle

8. Sprinkle buttered bread crumbs over top, roll up tightly, and close ends

9. Place on buttered tray, brush with butter, and bake for about 40 minutes

10. Sprinkle with powdered sugar and serve warm or cold

Hillary Newton’s RED VELVET CAKE TRUFFLES

Ingredients

• 1 box red velvet cake mix

• Eggs

• Vegetable oil

• Water

• Cream cheese frosting

• Melting chocolate

Instructions

1. Mix eggs, water, oil, and cake mix (following cake mix instructions)

2. Bake according to the box instructions

3. Empty cake into bowl and crumble

4. Mix in 3/4 can of frosting

5. Roll into balls and place in the freezer

6. When cold, dip cake balls into melted chocolate and enjoy frozen or refrigerated

Sasha Pyatte’s RED VELVET CRINKLE COOKIES

Ingredients

• 1 cup unsalted butter (2 sticks)

• 1 1/3 cups granulated sugar

• 2 large eggs

• 1 to 1 1/2 tablespoons red food coloring

• 2 teaspoons vanilla extract

• 2 3/4 cups all-purpose flour

• 3 tablespoons cocoa powder

• 2 teaspoons baking powder

• 3/4 teaspoon fine sea salt

• 1/2 teaspoon baking soda

• 1 1/3 cups confectioners sugar

Instructions

1. Preheat oven to 325 degrees

2. In a mixing bowl, cream the butter and granulated sugar until light and fluffy. Then add eggs, food coloring, and vanilla and mix until combined

3. In a medium bowl, whisk flour, cocoa powder, baking powder, sea salt, and baking soda

4. Add half the dry ingredients to the wet mixture and mix well. Then add other half

5. Pour confectioners sugar into shallow bowl, roll the dough into balls, and roll in the confectioners sugar

6. Place 2 inches apart on baking sheet

7. Sifter remaining confectioners sugar over the dough

8. Cook 12 to 15 minutes and cool compltely before serving

Kristin Prince’s VANILLA CUSTARD PIE Ingredients

• 1 pie crust

• 5 eggs

• 1/2 cup sugar

• 1/4 teaspoon salt

• 1 tablespoon vanilla

• 2 cups whole cream

Instructions

1. Preheat oven to 450 degrees

2. Place pie crust on a cookie sheet

3. Prick the pie crust and bake for 10 minutes

4. Mix 1 whole egg and 4 yolks, lightly beaten

5. Add cream, vanilla, and salt and mix well

6. Reduce oven heat to 325 degrees, pour in filling, and bake for 30-40 minutes

Michelle Stout’s RUM CAKE

Ingredients

Cake

• 1 cup chopped pecans or walnuts

• 1 box yellow cake mix

• 1 package vanilla instant pudding mix

• 4 eggs

• 1/2 cup vegetable oil

• 1/2 cup water

• 1/2 cup Siesta Key Spiced Rum

Glaze

• 1/2 cup butter

• 1 cup sugar

• 1/4 cup water

• 1/2 cup Siesta Key Spiced Rum

Instructions

Cake

1. Preheat oven to 325 degrees and spray bundt pan of your choice with non-stick spray

2. Mix together cake mix, pudding mix, eggs, oil, water, and rum

3. Pour batter into pan and bake 50-60 minutes (check if toothpick comes out clean)

Glaze

1. Combine butter, sugar, and water in a small saucepan and bring to a boil, stirring constantly

2. Remove from the heat and stir in rum

3. Pour the glaze over the cake in pan before removing

Kristin Taylor’s FRUIT PIZZA

Ingredients

• Sugar cookie premade roll

• 1 block of cream cheese

• 1/4 cup sugar

• Sliced kiwi (one or two)

• Whole blackberries

• Sliced strawberries

• Whole blueberries

• 1 jar of apricot (or any flavor) jelly

Instructions

1. In a round pizza pan, roll out or knead sugar cookie into crust making sure to bring up around the side of the pan

2. Bake at 325 degrees until golden brown, roughly 14 minutes

3. Mix cream cheese and sugar until smooth

4. Allow crust to cool then spread sauce evenly

5. Place fruit starting from the center of the pizza: kiwi (inner), blackberries (2nd), strawberries (3rd), blueberries (outer)

6. Boil jar of jelly and drizzle over top

Veronica Thames’ ALFAJORES DE DULCE DE LECHE Ingredients

• Shortbread cookies

• Dulce de leche

• Confectioners sugar

• Coconut flakes

Instructions

1. Make/purchase shortbread cookies

2. Place dulce de leche between 2 cookies

3. Run the side over coconut flakes so they stick to the dulce de leche

4. Sprinkle confectioners sugar over them

Jon Thaxton’s SUMMER SORBET

Ingredients

• 1 coarse-chopped mango

• 1 coarse-chopped peach

• 1 1/2 tablespoon white sugar

• 1/3 cup Peach Schnapps

• Peach sorbet

• Mango sorbet

• Raspberry sorbet

• Fresh mint (1 spring tip or leaf per serving)

• Fresh raspberries (2 or 3 per serving)

Instructions

1. Add chopped mango, peach, schnapps, and sugar to small sauce pan cooker over low heat until fruit softens to make compote. Set aside to cool

2. Scoop 1 ice cream scoop of mango and peach sorbet and 1/4 scoop of raspberry sorbet into a dessert dish

3. Top with 2 to 3 tablespoons of compote

4. Garnish with fresh mint and raspberries

Harriet Thompson’s CHOCOLATE PIE Ingredients

• 3/4 cup sugar

• 3 squares (3 oz.) unsweetened chocolate

• 1 1/2 cups milk

• 2 egg yolks

• 6 tablespoons flour

• 1 teaspoon vanilla extract

• Pastry shell

Instructions

1. Mix sugar, flour, and salt

2. Chop chocolate, add milk, and cook over hot water

3. Beat egg yolks, add the chocolate mixture, and cook over hot water for 3 minutes

4. Let it cool and add vanilla extract

5. Pour into pastry shell

6. Chill and add whipped cream for serving

ENJOY!

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