Annemarie’s Swiss Pear bread
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.
Annemarie’s Swiss Pear Bread
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.
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.
Servings 0
Ingredients
Dough Ingredients:
- 1 Package active dry yeast
- 1/4 cup cup warm water (about 110 degrees)
- ½ teaspoon salt
- 2 tbsp sugar
- 1 teaspoon vanilla
- ¾ cup warm milk (about 110 °)
- 3 cups unsifted flour
- 3 Gemperle egg yolks
- ¼ cup butter (melted and cooled)
Egg Wash Before Baking
- 1 Gemperle egg white
- ½ teaspoon water
- 2 tbsp sugar (to sprinkle over egg wash
Pear Filling Ingredients
- 1½ cups water
- 2 cups coarsely chopped dried pears
- 2 tbsp lemon juice
- ½ cup golden raisins
- ½ cup brown sugar firmly packed
- ½ cup finely chopped hazelnuts or walnuts
- 2 tbsp Kirsch or other cherry flavored liqueur
- 1 teaspoon grated lemon peel
- 1 teaspoon cinnamon
- ¾ teaspoon crushed anise seed
- ½ teaspoon ground clove
- ¼ teaspoon ground coriander
- ¼ teaspoon ground ginger
Instructions
Directions for Dough
- 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
- Mix in egg yolks, melted butter and last cup of flour, making a soft dough.
- Turn dough on to floured board and knead until smooth and satiny, using flour as needed to prevent sticking (up to 3/4 cup).
- 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:
- 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.
- 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
- Punch down dough and knead until smooth. Roll out into a 20 inch square.
- Top with pear filling, spreading it to within 1 inch of dough edges. Tightly roll up, jelly roll style; pinch to seal
- 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.
- For egg wash, beat 1 Gemperle egg white and 1/2 teaspoon water. Brush over ring and sprinkle with 2 tablespoon sugar.
- Let rise in warm place until almost doubled in bulk, about 50 minutes.
- 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.
- To reheat, wrap thawed loaf in foil and place in 350 degree oven for about 20 minutes. Recipe make one large ring.
Notes
Enjoy! Serve on Christmas morning or give away this fabulous treat to your special loved ones. Merry Christmas from the Gemperle Family to yours!
A favorite Gemperle Dessert Recipe!
Keyword birnbrot, mom's recipe, swiss pear bread
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Maria’s Swiss Anise Cookies
If you like Anise, this simple Swiss recipe will become one of your holiday favorites. Chewy and crunchy with just the right amount of crushed anise seed. Perfect with afternoon coffee.
Maria’s Swiss Anise Cookies
If you like Anise, this simple Swiss recipe will become one of your holiday favorites. They are chewy and crunchy with just the right amount of anise flavor. A mug of afternoon coffee and an anise cookie makes afternoon delight!
Servings 0
Ingredients
- 4 large eggs
- 2½ cups sugar
- 2 tbsp whole anise seed (crush with rolling pin to fine powder)
- ½ teaspoon baking powder
- 3¾ cup flour
Instructions
- Preheat oven to 325 degrees and lightly grease cookie sheets.
- Beat eggs and sugar until very foamy
- Add crushed Anise seed, baking powder and flour.
- Refrigerate dough for 3 hours
- Shape cookies into crescent shape and bake for 15 minutes until slightly browned.
Notes
Enjoy. These are really tasty with coffee and tea.
Keyword anise cookies, cookies
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Almond Cake with Fresh Berries
This is a guilt free, dense and moist cake. It seems too good to be true!
Almond Cake with Fresh Berries
This is a guilt free, dense and moist cake. It seems too good to be true!
Course Dessert
Servings 0
Ingredients
- baking spray
- 2½ cups blanched almond flour
- 2 tsp baking powder
- Dash of kosher salt
- 1 lbs mixed berries raspberries, blueberries, strawberries or pitted fresh cherries
- 6 large eggs
- 1 cup granulated sugar
- 1 tsp liquid flavoring you fancy vanilla, rum, kirsch or rosewater
- confectioners’ sugar, for dusting
- whipped cream
Instructions
- Preheat the oven to 325*. Lightly coat a 9-inch spring form cake pan with baking spray and line the bottom with parchment paper.
- 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.
- 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.
- 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.
- Top the cake with the reserved berries and dust with confectioner’s sugar. Serve with fresh whipped cream
Notes
A favorite Gemperle Dessert Recipe!
Keyword almond cake
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Annemarie’s Butter Cookies with Lemon Icing
Finely ground almonds, butter and lemon icing. These were Annemarie’s unforgettable cookies she made every Christmas.
Butter Cookies with Lemon Icing
Finely ground almonds, butter and lemon icing. These were Annemarie's unforgettable cookies she made every Christmas.
Course Dessert
Servings 0
Ingredients
- 3 cups flour
- 1 cup sugar
- 1 large egg
- 1 cup plus 2 tbsp butter
- 1 cup almonds finely chopped best to use food processor
Icing
- ¾ cup powdered sugar
- 1 tbsp Fresh lemon juice
- Mix well to make icing.
Instructions
- 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 ).
- 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.
Notes
Read the history behind these cookies in our blog post.https://gemperle.com/memories-of-mom-butter-cookies-with-lemon-icing/
A favorite Gemperle Dessert Recipe!
Keyword anise cookies, butter cookies, lemon cookies
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Cherry Clafoutis, Limousin-Style
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!
Cherry Clafoutis, Limousin-Style
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!
Course Dessert
Servings 0
Ingredients
- 1¾ cup milk
- 1 vanilla bean or 1 teaspoon vanilla extract
- 3 large eggs
- ⅓ cup sugar
- 1 tbsp flour
- 2 tbsp Kirsch /Cherry schnapps
- 2 cups fresh cherries or other fresh fruit
Instructions
- Preheat oven to 300 degrees
- Coat a 9 inch quiche dish with nonstick spray
- 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
- 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
- Place cherries in a single layer in the quiche dish. Pour batter through a fine sieve over cherries.
- Bake 30 Minutes or until puffed and set. Cool slightly before serving.
Keyword clafoutis
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Crunchy French Meringue or Pavlova
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. A Pavlova is a meringue that is crunchy on the outside and chewy on the inside. Use the same recipe with a couple of adjustments.
Crunchy French Meringue or Pavlova
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.
Course Dessert
Servings 0
Ingredients
- 8 egg whites
- 3 tsp lemon juice
- 3 tsp vanilla
- 1¾ cup sugar
Instructions
- 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).
- Place meringue on foil lined sheet in preheated oven for 4-6 hours with the door ajar. You can make small individual meringues or one largers cake size
Keyword french meringue, pavlova
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Neapolitan Pumpkin Squares
This 1970’s dessert is a retro classic. It was always a pleasant surprise as teenagers when we saw the yummy dessert in the kitchen.
Neapolitan Pumpkin Squares
This 1970's dessert is a retro classic. It was always a pleasant surprise as teenagers when we saw the yummu dessert in the kitchen.
Course Dessert
Servings 0
Ingredients
- ½ cup butter (1 stick)
- 1 cup vanilla wafer crumbs
- 1 cup grould almonds
- 1 tbsp sugar
- 5 large eggs
- 2 tbsp water
- 12 oz sour cream
- 1½ cans sweetened condensed milk
- 3 envelopes unflavored gelatin
- ¾ cup orange juice
- 3 cups cooked pumpkin
- 1½ teaspoon cinnamon
- ¾ cup heavy cream, whipped
Instructions
- 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!
Notes
There is a health risk associated with eating raw eggs. You can omit the whipped egg whites and this recipe works perfectly.
A favorite Gemperle Dessert Recipe!
Keyword pumpkin dessert
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Chocolate Almond Gelato
This is a little bite of heaven! Everyone love Gelato .. no more to be said!
Chocolate Almond Gelato
This is a little bite of heaven!
Course Dessert
Servings 0
Ingredients
- 1½ cups almonds, toasted
- 2 cups half and half
- 1 cup heavy cream
- ¾ cup sugar
- 4 oz milk chocolate finely chopped
- 5 large eggs yolks
- ⅛ tsp vanilla extract
Instructions
- 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.
Keyword chocolate, gelato
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Chocolate Chili Molten Lover Cake
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.
Chocolate Chili Molten Lover Cake
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.
Course Dessert
Servings 0
Ingredients
- ½ cup butter (1 stick)
- ¼ tsp cinnamon
- 1 cup semisweet chocolate chips
- 1 tbsp mild chili powder such as Ancho or California (optional)
- 1 tsp vanilla
- ½ cup flour
- 3 eggs plus 3 egg yolks
- 2 tbsp honey
- sugar for dusting ramekin
- almonds, chopped for garnish
Instructions
- 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!
Keyword chocolate lava cake
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Custard Ice Cream Base Recipe (with flavor variations)
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.
Custard Ice Cream Base Recipe (Variations include: Strawberry, Banana Cocoanut Chocolate Chunk, Mocha Almond Chocolate Chip)
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.
Course Dessert
Servings 0
Ingredients
- 8 large egg yolks
- 1 cup sugar
- ¼ tsp coarse salt
- 2 cups whole milk
- 2 cups heavy cream
Instructions
- 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
Grandma Annemarie’s StrawberryMash
- 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
Keyword ice cream
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The Base Gelato Recipe (Cherry and Berry Flavor Variations)
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.
The Base Gelato Recipe (Cherry and Berry Flavor Variations)
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.
Course Dessert
Servings 0
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
Instructions
- 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.
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.
Keyword gelato
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Avocado Lime 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.
Avocado Lime 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 mins
Course Dessert
Servings 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 pre-baked pastry for a 9 inch single pie crust.
Instructions
- 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.
Keyword avocado lime pie, lime pie
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Angel Food Cake with Berries – A Low calorie dessert option
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.
Angel Food Cake with Berries – A Low calorie dessert option
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.
Course Dessert
Servings 0
Ingredients
- 1½ cups egg whites (about 12 large eggs at room temperature)
- 1½ tsp cream of tartar
- ¾ cup granulated sugar
- 1½ tsp vanilla
- 2 tsp lemon juice
- 1¼ cup 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
- 8oz container heavy whipping cream
- 1 tsp sugar
Instructions
- 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.
- 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.
- POUR batter into un-greased 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.
- 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.
- 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.
Notes
A favorite Gemperle Dessert Recipe!
Keyword angel food cake, cake
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Nutty cookies
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.
Nutty cookies
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.
Course Dessert
Servings 0
Ingredients
- 3 eggs
- 2 ½ cups sugar
- ½ cup butter
- 3 cups flour
- 1 tsp baking powder
- 2 ½ cups almonds (roughly chopped) or any other favorite nut
- 1 tbsp lemon rind, grated or 1 Tablespoon Kirsch Liquor
- 1 tsp salt
Instructions
- 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 15 to 20 minutes. Cut into bars while still warm.
Notes
A favorite Gemperle Dessert Recipe!
Keyword cookies, nut cookies
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Cranberry Meringue Pie with Almond Crust (Gluten Free)
Want something different for your Thanksgiving or Christmas Dessert? Try this refreshing Cranberry Meringue Pie with a gluten-free crust.
Cranberry Meringue Pie with Almond Crust (Gluten Free)
Want something different for your Thanksgiving Dessert? Try this refreshing Cranberry Meringue Pie with a gluten-free crust.
Course Dessert
Servings 0
Ingredients
Crust
- 1½ cups blanched almond flour
- ¼ tsp sea salt
- ¼ tsp baking powder
- ¼ cup grape seed oil
- 2 tbsp agave nectar
- 1 tsp vanilla extract
Filling
- 1 12oz bag of cranberries Fresh or frozen, thawed
- 1 cup orange juice
- ¾ cup granulated sugar
- 1 large egg, whole Set your eggs out for at least 15 minutes before you start baking so they reach room temperature.
- 3 large eggs, separated
Meringue Topping
- ¼ tsp cream of tartar
- pinch salt
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- eggs whites (those seperated for the filling)
Instructions
- Preheat oven to 350*F. Coat a 9 inch pie pan with cooking spray.
- 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.
- 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.
- 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.
Keyword gluten free, pie, thanksgiving dessert
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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.
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.
Servings 0
Ingredients
- 1 15oz can solid pack pumpkin
- 1 12oz can can evaporated milk
- 3 eggs
- 1 cup sugar
- 4 tsp pumpkin pie spice
- 1 yellow cake mix
- 1¾ cup cup melted butter
- 1 cup chopped almonds
Instructions
- Turn oven on to 350* degrees. Grease a 9×13 inch baking dish.
- Mix together pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice.
- Transfer to baking dish. Sprinkle the dry cake mix over pumpkin mixture.
- Drizzle with melted butter and almonds. Place in oven and bake for 1 hour.
Video
Keyword pumpkin dessert, pumpkin pie
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Kids Thanksgiving Crustless Pumpkin Pie with Crumble Topping
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!
Kids Thanksgiving Crustless Pumpkin Pie with Crumble Topping
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!
Servings 0
Ingredients
- 1 16oz can pumpkin
- 1½ cups half and half
- 2 eggs
- ½ cup brown sugar
- ½ cup flour
- 1½ tsp pumpkin pie spice or 1 tsp cinnamon
- ⅛ tsp each of allspice, cloves, nutmeg and ginger
- ¾ tsp baking powder
- ¼ tsp salt
Ingredients for Crumble Topping
- ¼ cup brown sugar
- ¼ cup quick cooking oat
- ¼ cup chopped almonds
- 2 tbsp butter
Instructions
- Heat oven to 350° F and grease a 9 inch pie pan.
- In a large bowl mix pumpkin, half and half, eggs, sugar, flour, spices, baking powder, and salt. Mix until smooth. Pour into prepared pan.
To make crumble topping
- Combine brown sugar, oats and almonds and mix in butter to make a crumbly topping. Sprinkle crumbs over pie filling
- Bake 50-55 minutes or until knife inserted into center of pie comes out clean.
Keyword pumpkin dessert, pumpkin pie
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Pioneer Bread Pudding with Warm Whiskey Sauce
A comfort dessert delight! The warm whiskey sauce over the bread pudding add a hint of surprise to this yummy dessert.
Pioneer Bread Pudding with Warm Whiskey Sauce
Servings 0
Ingredients
- 1 loaf French bread cut into 1 inch cubes (day old bread is ok)
- 2 cups milk
- 2 cups heavy cream
- 3 tbsp butter
- 3 eggs slightly beaten
- 2 cups brown sugar
- 2 tbsp vanilla extract
- 1½ tsp ground cinnamon
- 1 cup raisins or dates or dried figs
Ingredients for Whiskey Sauce:
- ¼ cup butter
- 1 cup brown sugar
- 2 tbsp vanilla
- ¼ cup corn syrup
- ⅓ cup Kentucky Bourbon Whiskey
- 1 tbsp lemon juice
- pinch of salt
Instructions
Directions for Bread Pudding
- Slice bread cubes and place in a 9 x 13 inch greased pan. Add the dried fruit and mix into the bread cubes
- Mix together the milk, cream, butter, eggs, sugar, vanilla, and cinnamon. Pour liquid mixture over the bread cubes. Be sure to cover all the bread
- Bake at 375 degrees until the pudding is set. Approximately one hour
- Serve warm with the whiskey sauce.
Whiskey Sauce directions
- Place all ingredients into large medium saucepan. Bring to a boil and reduce heat.
- Continue cooking on low heat for approximately 10-15 minutes or until syrup begins to thicken slightly.
Notes
A favorite Gemperle Dessert Recipe!
Keyword bread pudding, whiskey dessert
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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.
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.
Course Dessert
Servings 0
Ingredients
- 8 large egg yolks
- 1 cup sugar plus 1/4 cup to mix with the strawberries
- ¼ tsp coarse salt
- 2 cups whole milk
- 4 cups strawberries (sliced)
- 2 cups heavy cream
Instructions
- 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.
Notes
A favorite Gemperle Dessert Recipe!
Keyword custard ice cream, ice cream
Tried this recipe?Let us know how it was!