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They're grand desserts ... but downsized.

They're also easier to prepare

THESE SCALE-MODEL desserts are classics that satisfy a yearning for their delectable tastes, but they've been trimmed in size to eliminate tempting leftovers. They make two, three, or four servings, as consciences permit.

For the pie and decadence, you need a 6-inch-wide cake or tart pan with a removable rim; you'll find these pans in cookware stores and cookware sections of department stores.

Because you are working with smaller amounts, preparation and cleanup are actually easier--enough to rate considering these desserts for midweek entertaining.

Turtle Pecan Pie

1/2 cup all-purpose flour

About 1/3 cup sugar

About 3 tablespoons butter or margarine, cut into chunks

1 large egg

1/4 cup corn syrup

1 teaspoon vanilla

3 tablespoons whole or chopped pecans

3 tablespoons semisweet chocolate baking chips

Caramel sauce (recipe follows)

In a small bowl, rub flour with 4 teaspoons sugar and 3 tablespoons butter to make coarse crumbs. With a fork, stir in 1 teaspoon water. Squeeze dough into a ball, then press it over bottom and 3/4 inch up sides of a buttered 6-inch-wide cake or tart pan (1 to 1 1/2 in. deep) with a removable rim.

Bake in a 350|degrees~ oven until pastry is golden brown and firm when pressed, about 20 minutes.

Meanwhile, in the bowl, use fork to blend remaining 1/4 cup sugar, egg, corn syrup, vanilla, pecans, and chocolate. Pour into warm crust. Bake until filling is set when pan is gently shaken, about 30 minutes. Let stand until cool, at least 30 minutes longer. Serve, or cover airtight and keep at room temperature up to 1 day. Remove rim; cut into wedges and accompany with warm caramel sauce. Serves 3 or 4.

Per serving: 479 cal. (43 percent from fat); 4.3 g protein; 23 g fat (12 g sat.); 66 g carbo.; 168 mg sodium; 101 mg chol.

Caramel sauce. In a 1- to 1 1/2-quart pan over high heat, combine 1 tablespoon butter or margarine and 5 tablespoons sugar; shake pan frequently to mix until sugar is melted and amber in color, about 3 minutes; watch carefully. Off the heat, add 1/4 cup whipping cream (mixture sputters); stir until caramel is smoothly mixed with cream. Serve warm. If making ahead, cover and chill up to 1 week; reheat, stirring. Makes about 5 tablespoons.

Chocolate Decadence

About 1/4 cup (1/8 lb.) butter or margarine, cut into chunks

1/4 cup semisweet chocolate baking chips

2 large eggs

1 tablespoon each sugar and unsweetened cocoa

1/4 cup raspberries, rinsed and drained (optional)

Raspberry sauce (recipe follows)

In a 1- to 1 1/2-quart pan over low heat, stir 1/4 cup butter, chocolate, and 2 tablespoons water until smooth. Let cool. Add eggs, sugar, and cocoa; beat until mixed.

Butter a 6-inch-wide cake or tart pan (1 to 1 1/2 in. deep) with removable rim. Set pan on 2 sheets of heavy foil, each about 10 inches square. Lift foil edges and press firmly against pan, with edges extending above pan rim; set in a larger pan. Pour batter into cake pan.

Set nested pans in a 350|degrees~ oven; pour 1/2 inch boiling water into outer pan. Bake until center of cake feels set when gently touched, about 30 minutes. Lift with foil onto a rack. When cake is cool, remove foil; cover dessert airtight and chill at least 30 minutes or up to 1 day.

Remove rim. Decorate cake with raspberries; cut into wedges and accompany with sauce. Serves 3 or 4.

Per serving: 239 cal. (68 percent from fat); 4.3 g protein; 18 g fat (10 g sat.); 19 g carbo.; 154 mg sodium; 139 mg chol.

Raspberry sauce. In a blender or food processor, whirl 1 1/2 cups fresh or frozen unsweetened raspberries with 2 teaspoons sugar. Rub sauce through a fine strainer into a bowl; discard seeds. Add more sugar to taste.


6 double ladyfingers (1 1/2 oz. total), each about 3 inches long, split Espresso (recipe follows)

Rum cream (recipe follows)

About 1 tablespoon grated semisweet chocolate

Arrange ladyfingers, overlapping slightly if needed, over bottom and up sides of a shallow 2- to 3-cup bowl; moisten cookies evenly with hot espresso.

Spoon rum cream over cookies. Cover and chill until cool, at least 30 minutes or up to 1 day. Sprinkle with chocolate. Scoop out portions. Serves 2 or 3.

Per serving: 248 cal. (51 percent from fat); 5.6 g protein; 14 g fat (7.8 g sat.); 21 g carbo.; 116 mg sodium; 152 mg chol.

Espresso. Use 1/2 cup freshly made espresso coffee, or mix 1 1/2 teaspoons instant espresso coffee powder (or 1 tablespoon instant coffee powder) with 1/2 cup boiling water. Use hot.

Rum cream. In the top of a double boiler over (not in) simmering water, or in a round-bottom zabaglione pan over high electric or medium gas heat, whisk 1 large egg, 2 tablespoons sugar, and 1 tablespoon rum until mixture is thick enough to mound slightly for a few seconds, 4 to 5 minutes.

Cover mixture and chill until cool, at least 30 minutes or up to 1 hour.

In a small bowl, smoothly blend 1 small (3-oz.) package cream cheese with 1 tablespoon rum. Add chilled rum mixture; gently fold the mixtures together.
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes; small-serving desserts
Author:Lipman, Karyn I.
Date:Jan 1, 1993
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