Here are some new found recipes that have been long forgotten in the realms.  Hope you enjoy dessert!

 

 

Bigby’s Big Hand of Blondies

• 1 1/2 sticks unsalted butter, plus butter for pan
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup light brown muscovado sugar
• 1/2 cup dark brown muscovado sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup milk chocolate chips
• 1/4 cup plus 2 tablespoons toffee chips
• 1/2 cup coarsely chopped toasted almonds

Directions:

Preheat oven to 350 degrees F. Butter and line a 9 by 9 by 2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too.

Whisk together the flour, baking powder and salt in a medium bowl.

Melt the butter in a medium saucepan; add both sugars and whisk until combined and sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour and whisk until just incorporated. Fold in the chocolate chips, toffee chips and almonds and transfer the mixture to the prepared pan.

Bake for 24 to 27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.

 

Astral Stalker Apple Pie

Crust:

• 2 cups all-purpose flour
• 1/4 cup sugar
• Pinch salt
• 1 cup cold unsalted butter (2 sticks), cut into pieces
• 1/3 cup ice water

Filling:

• 5 Granny Smith apples, peeled, cored, and thickly sliced
• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch
• 1 teaspoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 1/2 tablespoons cold unsalted butter, cut into pieces
• Equipment: 9-inch aluminum pie pan, 1 medium-sized brown paper bag

Directions:

Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly—it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight.

On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you’re ready to build your pie.

Arrange a rack in the center of the oven and preheat to 375 degrees F.

Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate the rim, press it all around with the back of a fork, or just pinch it to seal. With a scissors, cut a few V-vents in the center.

Slide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour.

Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.

Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature.

 

Living Spell Layered Vodka Lemon Cake

Lemon Sponge Cake:

• 4 large eggs, separated
• 2/3 cup sugar
• 1 lemon, zested
• 1/2 teaspoon vanilla
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch

Lemon Curd:

• 6 egg yolks
• 1/2 cup sugar
• 1/2 cup fresh lemon juice
• 4 ounces (1 stick) unsalted butter, cut into pieces

Citron Syrup:

• 1/2 cup sugar
• 1/2 cup lemon-flavored vodka

Meringue Icing:

• 1 1/2 cups sugar
• 2 tablespoons light corn syrup
• 1/3 cup cold water
• 3 egg whites
• 1/2 teaspoon cream of tartar
• Pinch salt
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon fresh lemon juice
• 1 tablespoon hot water

Directions:

Lemon Sponge Cake: Preheat the oven to 350 degrees F. Lightly grease and line the bottom of a 9-inch springform pan with parchment paper and set aside.

In a bowl fitted with an electric mixer, whip the egg yolks, 1/3 cup of the sugar, lemon zest, and vanilla on medium-high speed until thick and almost doubled in volume. (The yolks will form slowly dissolving ribbons when the whip is lifted out.)

In a clean bowl, whip the egg whites on medium speed until frothy. Gradually add the remaining 1/3 cup of sugar, and whip on high speed until stiff peaks form. Fold the egg whites into the egg yolk mixture, being careful not to over mix. Sift half of the flour and cornstarch into the egg mixture, and gently fold to incorporate. Repeat with the remaining flour and cornstarch. Pour the batter into the prepared pan and bake for 20 minutes.

Turn the cake180 degrees F, and bake for an additional 15 to 20 minutes, or until a toothpick comes out clean and the cake starts to pull away from the sides of the pan. Remove from the oven and cool on a wire rack.

Lemon Curd: In the top of a double boiler, or in a stainless steel bowl, whisk together the yolks, sugar, and lemon juice. Place over simmering water and whisk until thickened. Remove from the heat and whisk in the butter until all incorporated.

Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until cool, about 3 hours or overnight.

Citron Syrup: In a small, heavy saucepan, combine the sugar and vodka. Gently heat, stirring occasionally, until the sugar dissolves.

To assemble the cake: Slice the cake into 3 layers horizontally. Place the top layer of cake in the bottom of the springform pan and brush with 1/3 of the citron syrup. Spread 1 cup of lemon curd on top and smooth evenly. Repeat with the remaining 2 cakes layers, citron syrup and lemon curd. Refrigerate while making the Meringue Icing.

In a small, heavy saucepan, combine the sugar, corn syrup, and cold water. Bring to a boil, stirring until the sugar dissolves. Boil, uncovered, until the syrup reaches the soft ball stage (240 degrees F) on a candy thermometer. Remove from the heat.

Meanwhile, in a large bowl, beat the egg whites, cream of tartar, and salt with an electric mixer until frothy. With the machine running, slowly pour the syrup down the sides of the bowl into the whites (being careful not to pour the syrup into the moving wire whisk). When all the syrup has been added, add the vanilla and continue beating until the mixture has cooled and is fluffy, about 3 minutes. Add the lemon juice and water, and set aside.

Remove the cake from the refrigerator and unwrap. Remove the sides of the pan and spread the icing in a thin layer over the sides and top of the cake. Put the remaining icing in a pastry bag fitted with a star tip and decoratively pipe rosettes on top of the cake.

Refrigerate until ready to serve. Prior to serving brown the meringue lightly.