Desserts

Enjoy Gemperle Chicken Ranch Dessert Favorites! We also encourage you to visit our Facebook page for more fantastic dessert recipes.

Annemarie’s Swiss Pear Bread
Almond Cake with Fresh Berries
Butter Cookies with Lemon Icing
Neapolitan Pumpkin Squares
Chocolate Almond Gelato
Chocolate Chili Molten Lover Cake
Custard Ice Cream Base Recipe (Variations include: Strawberry, Banana Cocoanut Chocolate Chunk, Mocha Almond Chocolate Chip)
The Base Gelato Recipe (Cherry and Berry Flavor Variations)
Avocado Lime Pie
Cherry Clafoutis, Limousin-Style
Crunchy French Meringue or Pavlova
Angel Food Cake with Berries – A Low calorie dessert option
Nutty Cookies
Cranberry Meringue Pie with Almond Crust
Pumped up Pumpkin Pie Dessert
Kids Thanksgiving Crustless Pumpkin Pie with Crumble Topping
Pioneer Bread Pudding with Whisky Sauce

Annemarie’s Swiss Pear Bread
Annemarie Gemperle famous Swiss Pear Bread a Gemperle Farms favorite
We have had many family members and friends of the Gemperle Family ask for this treasured recipe. It is truly one of Annemarie’s best. This traditional Swiss bread on a wood platter will be the highlight of your holiday table.

Dough Ingredients:
1 Package active dry yeast
1/4 cup warm water (about 110 degrees)
1/2 teaspoon salt
2 Tablespoons sugar
1 Teaspoon vanilla
3/4 cup warm milk (about 110 degrees)
3 cups unsifted flour
3 Gemperle egg yolks
1/4 cup melted and cooled butter
For egg wash before baking: 1 Gemperle egg white, 1/2 teaspoon water. 2 tablespoons sugar to sprinkle over egg wash.

Pear Filling Ingredients:
1 1/2 cups water
2 cups coarsely chopped dried pears
2 tablespoons lemon juice
1/2 cup golden raisins
1/2 cup brown sugar (firmly packed)
1/2 cup finely chopped hazelnuts or walnuts
2 Tablespoon Kirsch or other cherry flavored liqueur
1 teaspoon grated lemon peel
1 teaspoon cinnamon
3/4 teaspoon crushed anise seed
1/2 teaspoon ground cloves
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger.

Directions for Dough:
1. In a large mixer bowl, soften yeast in 1/4 cup warm water (approximately 110 degrees). Add salt, sugar, vanilla and warm milk. Mix in 2 cups flour and beat at medium speed until dough is smooth and elastic and pulls away from the sides of the bowl , about 3-5 minutes.
2. Mix in egg yolks, melted butter and last cup of flour, making a soft dough.
3. Turn dough on to floured board and knead until smooth and satiny, using flour as needed to prevent sticking (up to 3/4 cup).
4. Place dough in greased bowl, turn dough to grease top. Cover and let rise in a warm place until double in bulk, about 1 hour.

To Make Pear Filling:
1. In a two quart saucepan, combine water, dried pear and lemon juice. Simmer, uncovered, stirring often until pears are tender and liquid is absorbed, about 10-15 minute.
2. Remove from heat and add raisins, brown sugar, hazelnuts or walnuts, kirsch, grated lemon peel, cinnamon, anise, clove, coriander and ginger. Set aside.

To Assemble:
1. Punch down dough and knead until smooth. Roll out into a 20 inch square.
2. Top with pear filling, spreading it to within 1 inch of dough edges. Tightly roll up, jelly roll style; pinch to seal.
3. Place roll seam side down, on a greased cookie sheet and shape into a partial ring. Moisten ends with water and pinch to seal. With a sharp knife, make crosswise cuts about two inches apart on top of ring just to the filling.
4. For egg wash, beat 1 Gemperle egg white and 1/2 teaspoon water. Brush over ring and sprinkle with 2 tablespoon sugar.
5. Let rise in warm place until almost doubled in bulk, about 50 minutes.
6. Bake at 350 degrees for 30 to 35 minutes or until golden brown. Loosen ring from sheet with a wide spatula and let cool on sheet about 10 minutes. Slide off on wire rack to cool until warm, or cool completely and freeze.
7. To reheat, wrap thawed loaf in foil and place in 350 degree oven for about 20 minutes. Recipe make one large ring.

Enjoy! Serve on Christmas morning or give away this fabulous treat to your special loved ones. Merry Christmas from the Gemperle Family to yours!

Maria’s Swiss Anise Cookies
If you like Anise, this simple Swiss recipe will become one of your holiday favorites.

Gemperle farms cookies

Maria’s Anise Cookies

Ingredients:
4 eggs
2 1/2 cups sugar
3 Tablespoons whole Anise seed (crush with rolling pin to fine powder)
1/2 Teaspoon baking powder
3  3/4 cup flour

Directions:
1. Preheat oven to 325 degrees and lightly grease cookie sheets.
2. Beat eggs and sugar until very foamy
3. Add crushed Anise seed, baking powder and flour.
4. Refrigerate dough for 3 hours.
5. Shape cookies into crescent shape and bake for 15 minutes until slightly browned.

Enjoy. These are really tasty with coffee and tea.

Almond Cake with Fresh Berries

This is a guilt free, dense and moist cake. It seems too good to be true!

A Gemperle Farms kitchen tested almond cake

Kristi’s Unforgettable Dessert

Ingredients:
Baking spray
1 lb. blanched almond flour (2 1/4 cups)
2 tsp baking powder
Dash of kosher salt
1 lb. mixed berries (raspberries, blueberries, strawberries or pitted fresh cherries)
6 large eggs
1 cup granulated sugar
1 tsp what liquid flavoring you fancy (for example: vanilla, rum, kirsch or rosewater)
Confectioners’ sugar, for dusting
Whipped cream
Directions:
1. Preheat the oven to 325*. Lightly coat a 9-inch spring form cake pan with baking spray and line the bottom with parchment paper.
2. In a medium bowl, whisk the almond flour with the baking powder and salt. Set aside one third of the berries in a small bowl for garnish.
3. In a large bowl beat with an electric mixer beat the eggs with the granulated sugar and choice liquid. Beat on medium –high for about 12 minutes or until thick and glossy. Fold in the almond flour and remaining berries in 3 alternating batches, ending with the almond flour. Just until blended. Scrape the batter into the prepared pan and smooth the surface.
4. Bake the cake for about 55 minutes or until a tester inserted into the center comes out clean. Transfer to a rack and let cool for 10 minutes. Unmold the cake and let cool completely.
5. Top the cake with the reserved berries and dust with confectioner’s sugar. Serve with fresh whipped cream.

Butter Cookies with Lemon Icing
Read the history behind these cookies in our blog post.

Annemarie's Famous Recipe

Annemarie’s Famous Recipe

Ingredients:
3 cups flour
1 cup sugar
1 egg
1 cup plus 2 Tablespoons butter
1 cup almonds finely chopped (best to use food processor)
Icing:
3/4 cup powdered sugar
Fresh lemon juice ( approximately 1 Tablespoon)
Mix well to make icing.

Directions:
Cream butter and sugar. Add egg and then blend in flour and nuts and make a smooth dough. Make long rolls 3/4 inch thick on a buttered cookie sheet and press with finger or the side of your hand to make wedges (see photo ).

From the Gemperle Enterprises kitchen

Forming the cookies. Annemarie’s famous recipe.

Bake at 350 degree for 15-20 minutes until slightly brown. Remove from oven and cool slightly then brush with lemon icing. Cut at a diagonal while still warm. Important: make sure you cut while they are warm or they will break and crumble.

Neapolitan Pumpkin Squares
This is a special recipe from Annemarie’s (moms) recipe index card collection. I remember they did not last long with a few teenagers in the house.

Gemperle Enterprises recipes

From Annemarie’s Kitchen

Ingredients:
1/2 cup butter
1 cup vanilla wafer crumbs
1 cup ground almonds
1 Tbsp sugar
5 eggs
2 tablespoons water
12 oz sour cream
1 1/2 cans sweetened condensed milk
3 envelopes unflavored gelatin
3/4 cup orange juice
3 cups cooked pumpkin
1 1/2 teaspoon cinnamon
3/4 cup heavy cream, whipped

Directions:
Melt butter. Mix in crumbs, nuts and sugar. Press into the bottom of a 9 x 14 inch pan.

Beat 2 eggs and 3 egg yolks, water , 1 can sweetened condensed milk and sour cream. Pour on top of crust and bake at 350 degrees for 25 minutes or until set.

Sprinkle gelatin over orange juice, let stand 1 minute. Heat it till gelatin dissolves. Stir in remaining sweetened condensed milk, pumpkin and  cinnamon. Let it cool till it starts thickening. Whip egg whites and fold it into the pumpkin mixture with the whipped cream. Let set. Enjoy!

Note: there is a health risk associated with eating raw eggs. You can omit the whipped egg whites and this recipe works perfect.

Chocolate Almond Gelato

Gemperle Enterprises picnic favorite

A Gemperle Farms Summer Favorite

This is a little bite of heaven!

1½ cups (185 g) almonds, toasted
2 cups (500 ml) half and half
1 cup (250 ml) heavy cream
¾ cup (150 g) sugar
4 ounces (115 g) milk chocolate, finely chopped
5 Large eggs yolks
1/8 teaspoon vanilla extract

Finely chop the toasted almonds in a food processor or blender.

Warm the half and half, sugar and salt in a saucepan. Once warm, remove from the heat and add the chopped almonds. Cover and let steep at room temperature for 1 hour.

Put the milk chocolate pieces in a large bowl. Heat the heavy cream in a medium saucepan until it just begins to boil. Pour it over the milk chocolate pieces and stir until the chocolate is completely melted and smooth. Set a mesh strainer over the top.

Pour the almond-infused milk through a strainer lined with a cheese cloth into a medium saucepan, squeezing the nuts firmly with your hands to extract as much of the flavorful liquid as possible. Keep the nuts for another use.

Rewarm the almond-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm almond mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coasts the spatula. Pour the custard through the strainer and stir it into the milk chocolate mixture. Add the vanilla and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Chocolate Chili Molten Lover Cake

Gemperle Farms Aphrodisiac recipes

Molten Lava Lover Cake … a Gemperle Farms Secret

4 Servings

This recipe is quick and easy with a firm exterior and a soft gooey interior. Make sure you use a very mild chili, either Ancho or California. The idea is a nice chili flavor with not much bite. You certainly do not want your lover to run away from the table! You can also omit the chili and still have a seductive Valentines dessert.

Ingredients:
1 stick butter (1/2 cup)
¼ teaspoon cinnamon
1 cup semisweet chocolate chips
1 Tablespoon mild chili powder such as Ancho or California (optional)
1 teaspoon vanilla
½ cup flour
3 eggs plus 3 egg yolks
2 Tablespoons honey
Sugar for dusting ramekin
Almonds, chopped for garnish

Directions:
Preheat oven to 400 degrees.

Butter four 6oz ramekins or four oven safe 6oz coffee cups and dust with sugar

In a saucepan over low heat combine butter, cinnamon, chili powder and chocolate chips. Stir until melted and well mixed. Remove from heat.

Whisk together flour, honey, eggs, egg yolks and vanilla until smooth. Add the slightly cooled chocolate mixture and mix well. Pour into prepared ramekins/cups.

Bake for 12-13 minutes until the edges are firm.. The top may be a slightly soft still. Remove from oven and let cool for about 5 minutes. Loosen the edges with a sharp knife and invert each cake onto an individual serving plate. It should be warm and the insides should ooze out on the first spoonful.
Enjoy!

 

Custard Ice Cream Base Recipe

custard ice cream
Homemade ice cream makes every ones day fun. It’s also a fun project to do with your kids. With Just 20 minutes of prep, create a luscious creamy delight. Use the eight egg whites you have left over to make Crunchy French Meringue shells (the next recipe) and fill the shells with homemade ice cream and fresh berries.

Ingredients:
8 large egg yolks
1 cup sugar
1/4 teaspoon coarse salt
2 cups whole milk
2 cups heavy cream

Directions:
In a medium saucepan whisk together egg yolks, sugar, and salt until well blended. Slowly whisk in milk.
Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon, about 10 minutes (or to about 170 degrees on an instant read thermometer).
Pour custard through sieve into a bowl set over ice. Mix in cream. Let stand, stirring occasionally, until chilled.
Churn in an ice cream maker. Choose one of the flavor recipes below to add to the base recipe or create your own original flavor. Custard based ice creams are ready to eat right out of the churn or for a more firm ice cream pour into a container and freeze.

Flavor Variations
Grandma Annemarie’s Strawberry
Mash 4 cups sliced strawberries with 1/4 cup sugar and let stand a few minutes. Add to chilled base recipe before churning.
Luke’s Banana Cocoanut Chocolate Chunk
Puree four very ripe bananas and add to chilled ice cream base before churning In the last five minutes of churning, add ½ cup chopped semisweet chocolate mixed with ½ cup finely chopped toasted unsweetened coconut.

Rich’s Mocha Almond Chocolate Chip
Add to chilled ice cream base before churning: 2 tbs Vanilla extract , 1 cup semi-sweet Chocolate (chopped into chunks), 1 cup chopped roasted almonds, 1 tbs extreme fine ground coffee bean

 

The Base Gelato Recipe (Cherry and Berry Flavor Variations)

raspberry gelato

Gelato is very similar to custard based ice cream but it contains less fat. We like gelato with intense fruit flavors made with fresh California summer tree fruit or vine ripened berries.
Note: Make sure you take your gelato out of the freezer 15 minutes before serving to soften it.

Ingredients:
3 cups whole milk (we have also experimented with almond milk which was fantastic)
6 egg yolks
½ cup granulated sugar
1 Tbsp vanilla (add if making basic vanilla)

Directions:
In a medium saucepan whisk together egg yolks, sugar, and salt until well blended. Slowly whisk in milk.

Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon, about 10 minutes (or to about 170 degrees on an instant read thermometer).

Pour mixture through sieve into a bowl set over ice. Mix in berry puree or vanilla if making vanilla flavor. Let stand, stirring occasionally, until chilled.
Churn in an ice cream maker. You can also use the base recipe to create your own original flavor. Peach is great. Or you can also add chopped chocolate to the berry gelato.

Flavor Variations
Raspberry puree
3 cup raspberries (you can also substitute soft ripe peaches or other ripe berries)
2/3 cup sugar
2 tablespoon lemon juice

Puree all ingredients into a blender. Strain the puree with a fine mesh to remove berry seeds if needed.

Cherry Puree
3 cups pitted cherries, chopped
½ cup granulated sugar
1/8 cup lemon juice (about one lemon)

Put all ingredients in a saucepan and cook over medium-low heat for 10 minutes. Let cool. Puree using a blender or a food processor.

 

Avocado Lime Pie

lime advocado pie

Pump up your lime pie with a secret ingredient, Avocado! Use very ripe avocados. We use fresh raw eggs in this recipe. It is recommended by food scientists that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Prep time: 30 minutes
Ready in: 2 ½ hours
Serving: 8

Ingredients:
1 cup sieved avocado pulp
1 (14 ounce) can sweetened condensed milk
1-2 limes – Grated or zested
½ cup fresh lime juice 2 egg yolks
1 pinch salt
1 prebaked pastry for a 9 inch single pie crust.

Directions:
Combine sweetened condensed milk, lime zest, lime juice, lightly beaten egg yolks, and salt, blend until mixture thickens. (If you are concerned with eating raw eggs cook this mixture to 170 degrees in a sauce pan over medium heat). Stir in Avocado pulp into cool mixture. Pour filling into prepared pie shell.
Chill pie several hours. Garnish with whipped cream, and serve.

 

Cherry Clafoutis, Limousin-Style

Cherry Clafoutis
Clafoutis is a traditional French home-style dessert that uses the fresh seasonal fruit beautifully. My Great Tante Georgette from France used to make this every summer. She said if you got the pit, luck would come your way. Enjoy!

Ingredients:
1 3/4 Cups Milk
1 Vanilla bean or 1 teaspoon vanilla extract
3 Large eggs
1/3 Cup sugar
1 Tablespoon Flour
2 Tablespoon Kirsch /Cherry schnapps
2 Cups fresh cherries or other fresh fruit.

Directions:
Preheat oven to 300 degrees F
Coat a 9 inch quiche dish with nonstick spray
1. Place milk in a small saucepan, scrape seed from vanilla bean into milk and add the bean (or add vanilla extract). Cook over medium heat until milk is very hot but not boiling. Remove from heat and discard vanilla bean.
2. In a medium bowl, combine eggs and sugar, whisk well to combine. Whisk in flour until smooth, and then add the kirsch. Whisking constantly slowly add 1/3 cup milk to temper the eggs. Then add the remaining milk
3. Place cherries in a single layer in the quiche dish. Pour batter through a fine sieve over cherries.
4. Bake 30 Minutes or until puffed and set. Cool slightly before serving.

 

Crunchy French Meringue or Pavlova

french meringue dessert
These meringues can be shaped into cookies or as a shell base for fabulous desserts. I like to make individual shell bases, fill them with cream or ice cream and toss fresh berries on top. Yummy! Egg whites whip up the best at room temperature so take your eggs out of the fridge 20 minutes before separating. You can cut this recipe in half or slightly adjust the amount of sugar — we just used the left over egg whites after we made our custard ice cream so the proportions should work out great.

A Pavlova is a meringue that is crunchy on the outside and chewy on the inside. Use the same below recipe but adjust the baking time to approximately 1 hour (closed oven door) if you are making individual servings or 1 1/2 hours if you make one large pie size Pavlova.
Ingredients:
8 egg whites
3 tsp lemon juice
3 tsp vanilla
1 ¾ cup sugar

Preheat oven to 180 degrees (probably the lowest temperature on your oven). Basically meringues are dried out rather than baked.
Separate the yolk from the egg white. Make sure you have not contaminated the egg white with any yolk or they will not whip up properly.
Mix the egg whites, lemon juice and vanilla with an electric mixer for about 30 seconds. Slowly pour in the sugar one tablespoon at a time. Beat the egg white and sugar mixture until the egg whites are shiny and satiny and they stand up in stiff peaks (this may take several minutes).
egg whites
crunchy french meringue
Place meringue on foil lined sheet in preheated oven for 4-6 hours with the door agar.

 

Angel Food Cake with Berries – A Low calorie dessert option

angel food cake

Believe it or not Angel Food Cake only has about 80 calories per slice. Top it with some fresh berries and a spoonful of whipped cream and you have a low calorie dessert. Plus it’s loaded with protein from all the egg whites. This delicate white cake contains no fat. Enjoy this great dessert from our Gemperle Egg Ranch favorite recipes and eat guilt free!
Before you begin make sure you read our post  to make sure you know how to whip the perfect egg whites.
Ingredients:
1 ½ cups    EGG WHITES (about 12 large eggs), room temperature
1-1/2 tsp. cream of tartar
3/4  cup granulated sugar
1-1/2 tsp. vanilla
2 teaspoons fresh lemon juice
1-1/4  cups powdered sugar
1   cup sifted cake flour
¼ tsp. salt

For topping the cake:
Fresh or frozen berries mixed with a couple teaspoons of sugar
Heavy whipping cream, 8 ounce container1 teaspoon sugar for whipping cream

 Directions:
1.  HEAT oven to 375°F. BEAT egg whites and cream of tartar in mixer bowl on high speed until foamy. Slowly add granulated sugar, a small amount at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks. BEAT IN vanilla extract and lemon juice.
2.   SIFT powdered sugar, flour and salt together twice. SIFT about 1/2 cup of the flour mixture over egg whites. FOLD gently just until flour disappears. Make sure you do not stir but fold gently. Repeat sifting and folding in flour mixture 1/2 cup at a time.
3.   POUR batter into ungreased 10 x 4-inch tube pan. Gently CUT THROUGH batter with metal spatula to release any air pockets by cutting through batter with a knife. BAKE in center of 375°F oven until top springs back when lightly tapped with finger, 30 to 40 minutes. INVERT cake in pan, with tube resting on a bottle. COOL completely, about 1-1/2 hours.
4. After cake is cooled, To remove cake from pan run a  knife between side of pan and cooled cake to loosen all around, be careful not to tear the cake. Now do the same running the knife between center tube and cake. The traditional angel cake pan has a removable bottom. Lift the cake out of the pan by the tube, loosen the bottom with the same technique you used for the sides and invert it onto wire rack or plate. If pan does not have a removable bottom, invert pan after sides of cake have been loosened; tap pan on countertop and gently shake cake from pan.
5. Whip cream with a teaspoon of sugar and put in refrigerator until ready to serve.
Top each slice of cake with a spoonful of whipped cream and your favorite berries.

 

Nutty cookies

nuttycookies2

This is an easy and additive cookie.  If you have a chocolate sweet tooth, add a cup or more of chocolate chips after the dough is mixed.  You just pumped up this yummy cookie.

3 eggs
2 ½ cups sugars
½ cup butter
3 cups flour 1 teaspoon baking powder
2 ½ cups almonds, coarsely chopped ( or any other favorite Nut)
Lemon rind grated or 1 Tablespoon Kirsch Liquor
1 tsp. salt

Beat eggs, sugar and butter; mix well.  Add flour, baking powder, lemon rind or Kirsch, salt and almonds; mix well.  Spread on greased cookie sheet to about ½ inch thick.  Smooth top and brush egg yolk on dough so it will not brown.  Sprinkle Cinnamon on the top and brush over the egg yolk mixture.  Bake in a 350* oven for 10 to 15 minutes.  Cut into bars while still warm.

 

Cranberry Meringue Pie with Almond Crust

cranberry pie

Want something different for your Thanksgiving Dessert?  Try this refreshing Cranberry Meringue Pie with a gluten-free crust.

Hint:  Set your eggs out for at least 15 so they reach room temperature.

Crust Ingredients
1 ½ cups blanched almond flour
¼ teaspoon sea salt
¼ teaspoon baking soda
¼ cup grape seed oil
2 tablespoons agave nectar
1 teaspoon vanilla extract

Filling
1  12 ounce bag of cranberries.  Fresh or frozen, thawed
1 cup orange juice
¾ cup granulated sugar
1 large egg
3 large eggs, separated

Meringue Topping
¼ teaspoon cream of tartar
Pinch of salt
1/3 cup granulated sugar
1 teaspoon vanilla Extract

Directions
1. Preheat oven to 350*F. Coat a 9 inch pie pan with cooking spray.
2. To prepare crust: In a large bowl, combine the almond flour, salt, and baking soda.  In a medium bowl, whisk together the grape seed oil, agave nectar, and vanilla extract.  Stir the wet ingredients into the almond flour mixture until thoroughly combined.  Press the dough into a 9 ½-inch pie pan.  Bake for 10 to 15 minutes, until golden brown.  Remove from the oven and set aside.
3. To prepare filling:  Meanwhile, combine cranberries and orange juice in a medium saucepan.  Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to pop and break down, about 5 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice.  Whisk ¾ cup sugar into the juice until combined.  Whisk in whole egg and 3 egg yolks.  Return the cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously, until it thickens and just starts to bubble While you are stirring, 4 to 5 Minutes.  Pour the warm filling into the warm crust.  Set aside while you prepare the meringue topping.
4. To prepare topping:  Beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy.  Add cream of tartar and pinch of salt and beat at high speed until soft peaks form.  Very slowly add 1/3 cup sugar.  Beating constantly, until the mixture holds stiff, shiny peaks.  Beat in vanilla.  Spoon the meringue over the filling, then gently spread to the edges of the crust.  Make peaks in the meringue with the back of a spoon or a small off-set spatula.  Bake until the top is lightly browned, about 15 minutes.  Cool the pie on a wire rack to room temperature, at least 3 hours, before serving.

 

 

Pumped up Pumpkin Pie Dessert

pumped up pumpkin pie dessert

This is an easy and yummy pumpkin pie-ish dessert. Just lose the crust and pump it up.
Get your kids to prepare this, everyone will be happy! The kids at Gemperle Chicken Ranch love this one.

Ingredients
1 15oz. can solid pack pumpkin
1 12 oz. can evaporated milk
3 eggs
1 cup sugar
4 teaspoon pumpkin spice
1 yellow cake mix
¾ cup melted butter
1 cup chopped almonds

Directions
Step 1. Turn oven on to 350* degrees
Step 2. Grease a 9×13 inch baking dish.
Step 3. Mix together pumpkin, evaporated milk, eggs, sugar and pumpkin spice. Transfer to baking dish.
Step 4. Sprinkle the dry cake mix over pumpkin mixture.
Step 5. Drizzle with melted butter and almonds.
Step 6. Place in oven and bake for 1 hour.

Kids Thanksgiving Crustless Pumpkin Pie with Crumble Topping

crustless pumpkin pie

My kids have never been fans of the crust of a pie – they love the insides. Here is the perfect recipe that’s also easy for your kids to make on their own with just a bit of adult supervision. Kids, it’s time for you to make part of the Thanksgiving meal this year. Have fun!

Ingredients:
1 can (16 oz.) pumpkin
1 ½ cups half and half
2 eggs
1/2 cup brown sugar
1/2 cup all-purpose flour
1 1/2 teaspoons pumpkin pie spice OR 1 t. cinnamon, 1/8 t. each of allspice, cloves, nutmeg, and ginger
3/4 teaspoon baking powder
1/4 teaspoon salt

Ingredients for Crumble Topping:
1/4 cup brown sugar
1/4 cup quick cooking oat
1/4 cup chopped almonds
2 tablespoons butter

Step 1. Heat oven to 350° F.
Step 2. In a large bowl mix pumpkin, half and half, eggs, sugar, flour, spices, baking powder, and salt. Mix until smooth.
Step 3. Grease a 9-inch pie pan and pour in the mixture.
Step 4. Make crumble mixture. Combine brown sugar, oats and almonds and mix in butter to make a crumbly topping. Sprinkle crumbs over pie filling.
Step 5. Bake 50-55 minutes or until knife inserted into center of pie comes out clean.

 

Pioneer Bread Pudding with Warm Whiskey Sauce

pioneer bread pudding with whiskey sause

Ingredients for Bread Pudding:
1 loaf French bread cut into 1 inch cubes (day old bread is ok)
2 cups milk
2 cups heavy cream
3 Tablespoons butter, melted
3 eggs, slightly beaten
2 cups brown sugar
2 Tablespoons vanilla extract
1 ½ teaspoon ground cinnamon
1 cup raisins or dates or dried figs

Directions for Bread Pudding:
Step 1. Slice bread cubes and place in a 9 x 13 inch pan greased
Step 2. Add the dried fruit and mix into the bread cubes
Step 3. Mix together the milk, cream, butter, eggs, sugar, vanilla, and cinnamon.
Step 4. Pour liquid mixture over the bread cubes. Be sure to cover all the bread
Step 5. Bake at 375 degrees until the pudding is set. Approximately one hour
Step 6. Serve warm with the whiskey sauce.

Ingredients for Whiskey Sauce:
¼ cup butter
1 cup brown Sugar
2 Tablespoons vanilla
¼ cup corn syrup
1/3 cup Kentucky Bourbon Whiskey
1 Tablespoons Lemon Juice
Pinch of salt

Whiskey Sauce directions:
Step 1. Place all ingredients into large medium saucepan.
Step 2. Bring to a boil and reduce heat.
Step 3. Continue cooking on low heat for approximately 10-15 minutes or until syrup begins to thicken slightly.

 

Strawberry Custard Ice Cream

strawberry custard ice cream

Homemade ice cream makes every ones day fun. It’s also a fun project to do with your kids. With Just 20 minutes of prep, create a luscious creamy delight.

Ingredients:
8 Large egg yolks
1 Cup sugar plus 1/4 cup to mix with the strawberries
1/4 teaspoon coarse salt
2 cups whole milk
4 cups strawberries (sliced)
2 cups heavy cream

Directions:
In a medium saucepan whisk together egg yolks, sugar, and salt until well blended. Slowly whisk in milk.

Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon, about 10 minutes.

Pour custard through sieve into a bowl set over ice. Mix in cream. Let stand, stirring occasionally, until chilled.

Churn in an ice cream maker. Mash 4 cups sliced strawberries with 1/4 cup sugar and let stand a few minutes. Add to ice cream as it churns in ice cream maker. Transfer ice cream to a plastic container and freeze until firm. Ice cream will be ready to eat in about two hours.

We hope you enjoyed our Gemperle Chicken Ranch Dessert Favorites!

 

 

 

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