APPLE CRISP

Chef Roger Hayse

BREAD PUDDING W/ WARM BOURBON SAUCE

Chef Josh Finley

INSTRUCTIONS

Place sliced apples, lemon juice, little cinnamon, brown sugar in bottom of baking dish. 

Mix oatmeal, melted butter, brown sugar and flour and layer over apples.  Cook til apples are tender.

PUMPKIN BARS

Chef Charlie Heck

Desserts

DR PEPPER CHOCOLATE CAKE

Chef Benjamin Landesman

PECAN BARS

Chef Wes Neal

INGREDIENTS

¼ cup mashed potatoes
2 tablespoons milk
1 teaspoon vanilla extract
1 pinch salt
1 (16 ounce) package confectioners' sugar
1 tablespoon confectioners' sugar for dusting, or as needed
⅓ cup peanut butter, or as needed


INSTRUCTIONS

Combine mashed potatoes, milk, vanilla extract, and salt in a bowl.

Stir confectioners' sugar into potato mixture until a dough consistency is reached. Refrigerate dough until chilled, about 1 hour.

Sprinkle confectioners' sugar on a cutting board or waxed paper.

Roll dough into a large rectangular shape on prepared surface.

Spread enough peanut butter on top layer of dough to cover.

Roll dough into a jelly roll shape; refrigerate roll for 1 hour. Slice dough into pinwheels to serve.

POTATO CANDY

Chef Ryan McKee

INGREDIENTS

1 cup butter
¾ cup powdered sugar
2 cups flour
Tea
vanilla
Pinch of salt
1 cup chopped nuts


INSTRUCTIONS

Mix together ingredients. Put tea in hand and roll into ball. Place balls on cookie sheet and bake for 20 minutes at 300. Roll in powdered sugar.

CRUST INGREDIENTS

2 1⁄2 cups (12 1/2 ounces) all-purpose flour
1⁄2 cup (3 1/2 ounces) granulated sugar
3⁄4 teaspoon salt
16 tablespoons unsalted butter, melted
 

FILLING INGREDIENTS

1 (14-ounce) can sweetened condensed milk
1 cup packed (7 ounces) brown sugar
1⁄2 cup heavy cream
1⁄2 cup corn syrup
8 tablespoons unsalted butter
1⁄2 teaspoon salt


CHOCOLATE INGREDIENTS

8 ounces bittersweet chocolate (6 ounces chopped fine, 2 ounces grated)

 
CRUST INSTRUCTIONS

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan.

Combine flour, sugar, and salt in medium bowl. Add melted butter and stir with rubber spatula until flour is evenly moistened. Crumble dough evenly over bottom of prepared pan. Using your fingertips and palm of your hand, press and smooth dough into even thickness. Using fork, pierce dough at 1-inch intervals.

Bake until light golden brown and firm to touch, 25 to 30 minutes. Transfer pan to wire rack. Using sturdy metal spatula, press on entire surface of warm crust to compress (this will make finished bars easier to cut). Let crust cool until it is just warm, at least 20 minutes.

 
INSTRUCTIONS FOR THE FILLING

Stir all ingredients together in large, heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until mixture registers between 236 and 239 degrees (temperature will fluctuate), 16 to 20 minutes.

Pour over crust and spread to even thickness (mixture will be very hot). Let cool completely, about 1 1/2 hours.

 
INSTRUCTIONS FOR THE CHOCOLATE

Microwave chopped chocolate in bowl at 50 percent power, stirring every 15 seconds, until melted but not much warmer than body temperature (check by holding in palm of your hand), 1 to 2 minutes.

Add grated chocolate and stir until smooth, returning to microwave for no more than 5 seconds at a time to finish melting if necessary.

Spread chocolate evenly over surface of filling.

Refrigerate shortbread until chocolate is just set, about 10 minutes. Using foil overhang, lift Shortbread out of pan and transfer to cutting board; discard foil.

Using serrated knife and gentle sawing motion, cut shortbread in half crosswise to create two 6 1/2 by 9-inch rectangles. Cut each rectangle in half to make four 3 1/4 by 9-inch strips. Cut each strip crosswise into 10 equal pieces. (Shortbread can be stored at room temperature, between layers of parchment, for up to 1 week.)

MILLIONAIRE'S SHORTBREAD

Chef Nick Schrementi

RUSSIAN TEA CAKES

Chef Cory Capps

CRUST INGREDIENTS

2 sticks butter
1/2 c sugar
2 c flour
1/8 tsp salt
Mix and bake at 350 for 15-20 minutes. Let cool.

FILLING INGREDIENTS

2 c Karo syrup
6 eggs
2 c sugar
4 TBSP butter
2 c pecans
3 tsp vanilla


INSTRUCTIONS

Mix, pour on top of crust, bake at 350 for approximately 30-45 minutes until done.

BAR INGREDIENTS

4 large eggs
1 2/3 cups sugar
1 cup canola oil
1 can pumpkin
2 cups flour
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt


ICING INGREDIENTS

6 oz cream cheese, softened
2 cups confectioners sugar
¼ cup butter, softened
1 tsp vanilla extract
1-2 tblspn 2% milk


INSTRUCTIONS

Mix together bar ingredients and spread in dish. Refrigerate. Mix together icing ingredients and spread over bar mixture.

INGREDIENTS

4 large eggs
1 cup whole milk
1 cup whipping cream
¼ cup sugar
1tsp. vanilla extract
pinch of salt
4 cups day-old cinnamon-raisin bread with
crusts, cut into ½ -inch pieces.
½ cup pecans, toasted, chopped


INSTRUCTIONS

Boil a saucepan of water on stove for a water bath.

Butter 8-inch square baking dish. Whisk first 6 ingredients in bowl to make milk mixture.

Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate 2 hours, pushing bread into custard occasionally.

Preheat oven to 375

Place bread pudding dish in large metal baking pan. Add enough boiling water to baking pan to come up 1 inch up side of dish with bread pudding.

Bake until pudding is puffed and golden brown on top, Approx. 50 min.

Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve with warm bourbon sauce (see recipe below for sauce.)

 
BOURBON SAUCE INGREDIENTS

¼ cup (1/2 stick unsalted butter)
½ cup sugar
3 tablespoons whipping cream
2 tablespoons bourbon
pinch of salt


INSTRUCTIONS

Melt butter in small saucepan over medium heat. Whisk in remaining ingredients.Simmer until thickened, whisking often, about 3 min. cool slightly.

INGREDIENTS FOR THE CAKE

2 cups all-purpose flour, sifted
1 cup sugar
1 cup brown sugar
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 cup Dr Pepper choose your variety 
1/2 cup chocolate chips
3 large eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 teaspoons pure vanilla extract


INGREDIENTS FOR THE FROSTING:

1 stick butter 1 stick salted butter (8 tablespoons
4 tablespoons cocoa butter4 tablespoons cocoa powder
8 tablespoons milk
4 cups powder sugar 

 

INSTRUCTIONS

Heat oven to 350 degrees. Grease 9x13 baking pan. Make sure to get corner of pans.

Sift together the flour, sugar, brown sugar, cocoa, and baking soda into a bowl, and set aside.

Pour the Dr Pepper into a small saucepan, and add the chocolate chips. Heat on low, stirring often, until the chips are just melted. Pull off the heat, and set aside.

Combine the eggs, buttermilk, oil, and vanilla in a mixer bowl, and mix

With the mixer running, slowly pour in the Dr Pepper-chocolate mixture and continue beating until combined

Add dry ingredients and increase mixer speed to medium 

Pour into greased baking pans and put in oven for 30-40 min depending on oven, when toothpick comes out of center clean.


FROSTING INSTRUCTIONS

In a saucepan, combine butter, cocoa powder and milk together over medium heat, stirring occasionally until melted and smooth.

Add in the powdered sugar a little at a time, combining after each addition until smooth.

Pour over warm cake.