The Cookbook


Thursday, August 26, 2010

Miscellaneous Desserts

Pecan Tassies

2 (3 oz.) Philadelphia cream cheese

½ lb. butter

2 C. butter

Divide dough into 4 balls. Refrigerate overnight. Press into small muffin pans covering sides and bottoms. (Use 1 ball of dough to each muffin pan having 12 muffin cups.)

1 C. chopped pecans

Pinch of salt

1 ½ C. brown sugar

2 eggs

2 T. melted butter

1 tsp. vanilla

Mix all ingredients together. (1 tsp. to each shell and it comes out even to 4 pans)

Bake at 300º for 1 hour.

Chocolate Malted Brownies

½ C. flour

½ tsp. baking powder

¼ tsp. salt

¼ C. milk

¼ C. malt powder, such as Ovaltine

1 tsp. vanilla

¼ C. (½ stick) unsalted butter, at room temperature

1 C. sugar

2 lg. eggs

3 oz. unsweetened chocolate, melted and cooled


4 oz. milk chocolate, coarsely chopped

¼ C. heavy cream

2 T. malt powder

1 ½ tsp. light corn syrup

Preheat the oven to 350º. Line a 9” square baking pan with foil and grease the foil.

In a medium bowl, whisk together the flour, baking powder, and salt. In a small bowl, stir together the milk, malt powder and vanilla. Set aside.

In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs. On low speed, add the flour mixture to two additions, alternating with the melted chocolate and the milk mixture. Beat until blended. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.

Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let the brownies cool completely.

In a small saucepan, combine the chocolate, cream, malt powder and corn syrup and heat over low heat, stirring occasionally, until smooth. Remove from the heat and let stand until thickened but still pourable.

Place a cutting board on top of the brownies pan, invert, remove the pan and carefully peel away the foil. Turn the brownies right side up. Pour the glaze over and spread evenly to cover the top. Let stand until set, then cut into 36 squares.

Burnt Sugar Custard

Carmelize ½ C. sugar in heavy pan over low heat. Stir constantly. Pour into custard cups (small amount in each). Have cups in pan with 1” water around the. Fill with custard. Bake ½ to 1 hour at 350º - until firm. Chill.


2 eggs

½ C. sugar

2 C. scalded milk (just below boiling)

½ to 1 tsp. vanilla

¼ tsp. salt

Beat egg and sugar and salt. Slowly pour in scalded milk. Pour in cups. Sprinkle with nutmeg. 5 or 6 servings.

Mrs. Wallice Durbin (Doris Heard’s mother)

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