Archive for the 'Desserts' Category

Sparkling Grilled Mango Colada Dessert Panzanella

From Leah Lyon, Ada, OK, 2nd Place winner in our 2010 Summer Grilling Recipe Contest.

Prep Time: 15-20 min
Grill Time: 10 min

  • 1 10-12 ounce pound cake (if frozen, thaw first)
  • 4 tablespoons butter, softened
  • 3 mangoes, seed removed, peeled and cut into 1 inch wide strips
  • 1/4 cup packed fresh basil leaves, lightly torn, plus more for garnish
  • 1/2 cup Fischer & Wieser Mango Ginger Habanero Sauce
  • 1/2 cup sweetened coconut cream
  • 1/2 cup sparkling wine or champagne (may substitute sparkling water)
  • 3 cups sweetened whipped cream

Heat grill to medium-high heat. Slice the cake into 1/2 inch slices and brush lightly with butter. Place the cake slices and mango on a clean, hot grill and grill until cake is golden-hash marked and mangoes are carmelized. Transfer to a cutting board and cool, then cut into 1 inch pieces. In a large bowl, combine the grilled cake and mango with the basil. Mix the Fischer & Wieser Mango Ginger Habanero Sauce, coconut cream, and sparkling wine (water). Drizzle over cake/mango mixture while tossing gently. Divide among 8 dessert dishes and top with sweetened whipped cream.

Garnish with basil if desired and serve. Serves 8

Popularity: 4%

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admin on July 25th 2011 in Contest Winners, Desserts, Grilling

Whole Lemon & Fig Marmalade and Goat Cheese Tarts

Wow! These tarts will liven up a brunch or breakfast like nothing you’ve tried before! They’re both nutritious, and low in fat.

 Prep Time:  15 minutes
Cook Time:  30-35 minutes

 1-1/4 cup Fischer & Wieser Whole Lemon & Fig Marmalade
3/4 cup dried figs, chopped very finely
1/4 cup water
2 (2.1 ounce) packages mini phyllo shells (such as Athens)
1/2 cup (4 ounces) fat-free cream cheese, softened
1 (4-ounce) package goat cheese
1 large egg white
1 tablespoon 1% low-fat milk
2 tablespoons powdered sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt

Combine Fischer & Wieser Whole Lemon & Fig Marmalade, dried chopped figs and water in small saucepan. Bring to a boil and simmer 15-20 minutes, until figs soften and liquid reduces. Remove from heat and allow to cool. Preheat oven to 350°. Arrange phyllo shells in a single layer on a jelly-roll pan or cookie sheet. Combine cheeses in a medium bowl; beat with a mixer at medium speed until smooth. Add egg white; beat well. Add milk; beat well.  Combine sugar, flour and salt; add to cheese mixture, beating well. Spoon about 1-1/2 teaspoons cheese mixture into each phyllo shell. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack. Top each tart with about 1-1/2 teaspoons Fischer & Wieser Whole Lemon & Fig Marmalade and fig sauce.  Serves 6-8

Popularity: 6%

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admin on June 30th 2010 in Appetizers, Desserts, Figs, Goat Cheese, Lemons

Raspberry Chipotle Chocolate Chocolate Chip Cookies

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Popularity: 2%

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anne on May 13th 2010 in Desserts

Sweet Potato & Peach Pie Empanadas with Vanilla Ice Cream

One bite and you’ll be addicted to these tasty little morsels. Perfect for those times when you want a nice light dessert that can be made ahead of time. And they are so very “tote-able”, making them a perfect take-along dessert.

Prep Time: 45 minutes
Bake Time: 25 minutes

Pastry

  • 1-3/4 cups solid shortening
  • 3/4 cup beer
  • 1/4 cup powdered sugar
  • 3-1/2 cups all-purpose flour, or more as needed
  • Melted unsalted butter
  • Powdered sugar in shaker container

Filling

Using electric mixer, beat the shortening at medium speed until soft and fluffy, about 5 minutes. Add the beer. Begin beating at the lowest speed, then increase speed to medium as the beer is incorporated. Beat to blend well.  Add the powdered sugar and one-third of the flour, beat well. Continue to add flour, scraping down the side of the bowl after each addition until the dough is cohesive and not sticky. Separate the dough into balls about 1-1/2 inches in diameter. Set aside.

To make the filling, pierce the unpeeled sweet potatoes in two or three places. Microwave for 12 minutes, or until very soft. Set aside just until they are cool enough to handle. Using your fingers, peel off and discard the skins and place the sweet potatoes in a bowl. Mash the potatoes until smooth, then quickly stir in the Fischer & Wieser Fredericksburg Golden Peach Pie Filling, blending well.

To assemble the empanadas, roll out each dough ball into a 5-inch circle, then cut out rounds using a 3-inch cutter. Place about 1-1/2 teaspoons of the filling in the center of each dough circle and fold the dough over the filling, creating a half-moon shape. Using the tines of a fork, press along the edge of the pastry to seal it. Turn the pastry over and repeat with the edge on the opposite side. Brush the tops of the pastries with melted butter. Place the completed pastries on baking sheets lined with parchment paper. Bake in preheated oven for 25 minutes, or until lightly browned. Cool on wire racks and dust the pastries heavily with powdered sugar. Serve warm or at room temperature with scoops of vanilla ice cream.

Makes about 50 pieces.

Popularity: 15%

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anne on May 10th 2010 in Appetizers, Desserts

Roasted Raspberry Chocolate Cake with Chocolate-Sherry Sauce

There’s nothing like chocolate with raspberries to make a special occasion extraordinary, especially when that raspberry is our Fischer & Wieser The Original Roasted Raspberry Chipotle Sauce….what a surprise!
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  • 6 ounces bittersweet chocolate, broken into pieces
  • 2 cups boiling water
  • 3-1/2 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 3/4 cup unsalted butter, softened (1-1/2 sticks)
  • 2 cups sugar
  • 4 eggs
  • 1-1/4 cups Fischer & Wieser The Original Roasted Raspberry Chipotle Sauce®
  • 2 teaspoons vanilla extract
  • 1 cup chocolate sauce
  • 2 teaspoons sherry

Butter and flour a 10-inch bundt pan; tap out all excess flour. Set aside. Preheat oven to 350° F. Place the chocolate pieces in a medium bowl and whisk in the boiling water until chocolate is melted and mixture is smooth. Set aside to cool to room temperature. In a large mixing bowl, combine the flour, baking soda, salt and baking powder. Toss with a fork to blend well; set aside. Combine the softened butter, sugar and eggs in a bowl. Using an electric mixer, beat on medium-high speed for about five minutes, or until light and fluffy.  Add the Fischer & Wieser The Original Roasted Raspberry Chipotle Sauce® and vanilla. Beat just to blend well. At low speed, beat in the flour mixture in four batches, alternating with the chocolate, beginning and ending with the flour. Stop mixer and scrape down sides of bowl after each addition. Beat only until smooth and well blended. Turn the batter out into prepared pan and bake for 40 to 45 minutes, or until a metal skewer inserted in center of cake comes out clean. Cool in the pan on wire rack for 20 minutes, then un-mold onto cake plate. While the cake is still slightly warm, pour the chocolate sauce to which the sherry has been added over the top, letting it drip down onto sides of cake. Cool completely before slicing. 12-16 slices

Popularity: 8%

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admin on April 7th 2010 in Desserts

Fredericksburg Golden Peach Pie

You can trust Fischer & Wieser with peaches—that’s how we got our start. So it’s only natural that we’d come up with a peach pie filling that’ll have your guests holding their dessert plates out for more!  And all you have to do is pour and bake!

Prep Time:  10 minutes
Bake Time:  35-45 minutes

Preheat oven to 400° F. Remove crusts from freezer. Fill bottom crust with Fischer & Wieser Fredericksburg Golden Peach Pie Filling and loosen edge of crust from pan. Remove second crust from pan. Invert and thaw 10-20 minutes until flat. Moisten edges of bottom crust with water. Place top crust over filling. Tuck edge of top crust under edge of bottom crust. Crimp to seal edges well. Cut several slits in top crust to allow steam to escape during baking. To prevent edges from burning, place foil around outside edge of crust. Bake on cookie sheet near center of oven for 35-45 minutes or until filling is done and crust is golden brown. 6 – 8 servings.

Popularity: 4%

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admin on July 15th 2009 in Desserts

Fischer & Wieser Harvest Apple & Brandy Crumb Pie

You’ve never tasted such a pie as this!  That’s what everyone will say—and then there’ll be silence—because they’ll all be eating!

Prep Time:  15 minutes
Bake Time: 45 minutes

  • 1 24-ounce jar (3 cups) Fischer & Wieser Harvest Apple & Brandy Pie Filling
  • 1 (9 inch) unbaked pie shell
  • TOPPING:
  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup quick-cooking or rolled oats
  • 1/2 cup chopped pecans or walnuts (optional)
  • 6 tablespoons cold butter

Preheat oven to 400° F. Pour Fischer & Wieser Harvest Apple Brandy Pie Filling into pastry shell. Combine flour, brown sugar, oats and nuts (if desired) in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400° for 10 minutes. Reduce heat to 350° bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack. Serves 10-12

*To make a fantastic bar cookie with fruit filling, prepare a batch of your favorite oatmeal cookie dough. Spread half in 13” x 9” rectangular baking dish, pour in pie filling and spread over cookie dough; add the other half of the cookie dough and spread evenly over pie filling. Bake at 375° F. for 30-35 minutes. Cool and cut into 2″ squares.

Popularity: 5%

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admin on July 15th 2009 in Desserts

Fischer & Wieser Harvest Apple & Brandy Pie

Want a very special dessert for your very special occasion? This apple pie with Fischer & Wieser Harvest Apple & Brandy Pie Filling will fill the bill—and all you have to do is pour it in the pie crust.

Prep Time:  10 minutes
Bake Time:  35-45 minutes

Preheat oven to 400° F. Remove crusts from freezer. Fill bottom crust with Fischer & Wieser Harvest Apple & Brandy Pie Filling and loosen edge of crust from pan. Remove second crust from pan. Invert and thaw 10-20 minutes until flat. Moisten edges of bottom crust with water. Place top crust over filling. Tuck edge of top crust under edge of bottom crust. Crimp to seal edges well. Cut several slits in top crust to allow steam to escape during baking. To prevent edges from burning, place foil around outside edge of crust. Bake on cookie sheet near center of oven for 35-45 minutes or until filling is done and crust is golden brown. 6 – 8 servings.

Popularity: 9%

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admin on July 15th 2009 in Desserts

Fredericksburg Golden Peach Crumb Pie

An unbaked pie shell, and just a few other ingredients, combined with Fischer & Wieser Fredericksburg Golden Peach Pie Filling—and you have a perfect end to a perfect meal—and you don’t have to wait until peaches  are in season!

Prep Time:  15 minutes
Bake Time: 45 minutes

TOPPING:

  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup quick-cooking or rolled oats
  • 1/2 cup chopped pecans or walnuts (optional)
  • 6 tablespoons cold butter

Preheat oven to 400° F. Pour Fischer & Wieser Fredericksburg Golden Peach Pie Filling into pastry shell. Combine flour, brown sugar, oats and nuts (if desired) in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400° for 10 minutes. Reduce heat to 350,° bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack. Serves 10-12

* To make a fantastic bar cookie with fruit filling, prepare a batch of your favorite oatmeal cookie dough. Spread half in 13” x 9” rectangular baking dish, pour in Fischer & Wieser Fredericksburg Golden Peach Pie Filling and spread over cookie dough; add the other half of the cookie dough and spread evenly over pie filling. Bake at 375° F. for 30-35 minutes. Allow to cool; cut into 2” square bars.

Popularity: 3%

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admin on July 15th 2009 in Desserts

Harvest Apple Cider Sweet Potato & Apple Pie

This is the perfect answer to your holiday dessert dilemmas. Quick and easy, but delicious, and no one will ever know you didn’t make it totally from scratch. Makes one 9-inch pie.

Prep Time:  30 minutes
Bake Time:  50 minutes

  • 1 unbaked 9-inch prepared pie crust.
  • 1-1/2 cups hot mashed sweet potato (1 large sweet potato, about 8 ounces)
  • 2 tablespoons melted unsalted butter
  • 2 eggs, beaten
  • 1(5oz.) can evaporated milk
  • 1 cup Fischer & Wieser Harvest Apple Cider Glaze
  • 1/2 cup light brown sugar
  • 1 cup chopped pecans
  • 1 medium Granny Smith Apple, (about 8 ounces), peeled, cored and sliced thin

Preheat oven to 375 degrees. Place oven rack in middle position. Place the mashed sweet potatoes in a medium-sized bowl. Whisk in the melted butter, beaten eggs, Fischer & Wieser Harvest Apple Cider Glaze and evaporated milk, blending thoroughly. Now whisk in the brown sugar, making sure there are no lumps and the batter is smooth; set aside. Scatter the apple slices and pecans over the bottom of the pie pastry. Pour the sweet potato mixture over the apples. Place pie pan on a baking sheet to prevent spill-overs from dripping onto the oven. Bake the pie in preheated oven for about 50 minutes, or until a knife inserted in center of pie comes out clean and crust is browned. Cool on wire rack before slicing. Serves 8

Popularity: 11%

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admin on March 18th 2009 in Desserts