Desserts

Bavarian-Peruvian Apple Tort – From the kitchen of Co-op Dad Pietro Rea ‘12
Prep Time: 30 min.  Total Time: 1 hr.
Ingredients
• Crust:
o 1 cup butter, softened
o 2/3 cup sugar
o 1 teaspoon vanilla
o 2 cups flour
• Filling:
o 16 ounces cream cheese, at room
temperature
o ¾ cup sugar
o 2 eggs
o 1 teaspoon vanilla
• Topping:
o 4 apples, sliced thinly
o 1/3 cup sugar and 1 tablespoon cinnamon, mixed together

Directions
1. Preheat oven to 375°F
2. Cream together crust ingredients.  Spread on the bottom of a 9×13 inch baking tray.
3. For the filling, beat cream cheese with sugar. Add eggs one at a time, beating after each addition. Add vanilla.
4. Spread filling over unbaked crust.
5. Make a pretty design with the apples on top of the cream cheese. Sprinkle cinnamon sugar mixture on top.
6. Bake 40-45 minutes.
7. Devour plain or with vanilla ice cream and/or fresh whipped cream!

 

Chocolate Chip Cookies – From the kitchen of Abby Bowman ‘11
• Two sticks (1 cup) margarine, softened
• ¾ cup brown sugar
• ¾ cup white sugar
• 2 teaspoons vanilla
Cream together first four ingredients with beaters.  Add two eggs and beat well.
Add the following dry ingredients and mix thoroughly:
• 1 teaspoon baking soda
• ½ teaspoons salt
• 2 and ¾ cups flour (I always add soda, salt and ¾ cup flour first and mix well, then add 1 cup flour and mix and then the last 1 cup flour and mix)
• 12-ounce package of chocolate chips

Drop by rounded spoonfuls on a cookie sheet that has been sprayed with Pam. Bake at 375° F for 9-10 minutes.

 

Legendary Tiramisu – From the kitchens of Erica Zendell ’12 and Jonathan Giuffrida ‘10
Prep Time: 1 hr.  Total Time: 2 days, 1 hr.
Recipe Yield: 1 co-op
Ingredients
• 6 egg yolks
• ¾ cup white sugar
• 2/3 cup milk
• 1 ½ cup heavy cream
• ¾ teaspoon vanilla extract
• 1 pound mascarpone cheese (no substitute
for this)
• 4 ounces espresso, room temperature
• 4 tablespoons rum
• 8 ounces ladyfinger cookies (preferably
hard, like Savoiardi, but can be soft)
• Unsweetened cocoa powder
Directions
1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly until mixture boils.
2. In a medium bowl, whisk heavy cream
with vanilla until stiff peaks form. Do not whisk further or you’ll invent butter. By hand, whisk mascarpone into yolk mixture until smooth. The more you whisk, the better it’ll be.
3. In a small bowl, combine coffee and rum. Taste liberally.
4. Cover the bottom of a 7×11 inch pan with ladyfingers. Drizzle with coffee mixture until the ladyfingers are very moist, but not falling apart. (A good rule is to get them wet on top but dry on the bottom.) If you want to use a 9×13 inch pan, multiply all the ingredients by about 50%.
5. Carefully spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. The warmer the mascarpone mixture, the better it spreads. Sprinkle a little cocoa over the whipped cream layer. Cover the pan again in ladyfingers, repeat the step, but don’t sprinkle with cocoa on top. Cover and refrigerate 1-2 days, allowing the flavors to mix and the ladyfingers to soften. Before serving, heavily sprinkle cocoa on top.

 

Ginataan – From the kitchen of Lauren Kustner ‘11
Recipe Yield: 8 servings
Ingredients
• 1 cup glutinous-rice flour (mochiko can be
used)
• 1/3 cup water
• 3 cups coconut milk
• ½ cup sugar
• 1 cup shredded jackfruit, preferably sweet
preserves
Directions
1. Combine the rice flour with 1/3 cup water. Add little amounts of water until you get a soft dough.
2. Form the dough into small balls of about half an inch in diameter. Rolling the pieces between the palms of your hands. Set aside.
3. In a deep pan, bring to a boil the coconut milk and sugar. Reduce heat to medium.
4. Add the flour balls (made in step 2) and jackfruit.
5. Simmer for about 15 minutes or until the fruit is cooked. Stir frequently.
6. Ladle out servings into individual bowls. Serve warm.