Dessert | Chef Emil's

Archive for the ‘Dessert’ Category

Raspberry Delights

Posted: January 19, 2013 in Appetizer, Dessert, Recipes, Robert's Reserve
Tags: Boerne, breakfast, cheese mixture, Chef Emil, Cooking Connection, Crescent Rolls, dessert, Dinner, Easy, food, Foot Ball, Mascarpone Cheese, ounce package, raspberry, Raspberry Chipotle Sauce, recipe, recipes, Red Wine, Robert's Reserve, serving dish, vegetarian

8 ounce package Mascarpone Cheese
1/2 bottle Robert’s Reserve Raspberry Chipotle Sauce
2 tubes Crescent Rolls

Preheat oven to 375 degrees. Combine Mascarpone and Raspberry Chipotle in mixing bowl until well incorporated.

Line cookie sheet with foil. Place heaping teaspoon of Cheese Mixture on Crescent piece and roll up.

Bake until golden brown.

Remove from oven and let cool prior to placing on Serving Dish, great with Red Wine!

Pecan and Bacon Brittle : or This Ain’t Yo’ Mamma’s Brittle

Posted: December 17, 2012 in Adam's Reserve, Cookwell & Company, Dessert, Recipes
Tags: Adam's Reserve, aluminum foil, Bacon Jam, Better Than Good, Boerne, Brittle, Butter, Chef Emil, cookie sheet, Cooking Connection, Cookwell & Company, Cookwell and Company, cup water, dessert, Dinner, Easy, food, granulated sugar, Pecan, recipe, recipes, Sugar, vegetarian

1 1/2 cups Granulated Sugar
1/4 cup Water
8 ounce bag Roasted, Salted, Pecan Halves, very coarsely chopped
1 jar Better Than Good Bacon Jam
2 tablespoons Butter
Salt Flakes

Place Sugar and Water in heavy pot over high heat and cook until Sugar becomes almost clear, about 3 minutes.

Add Pecans and continue to cook until mixture turns brown. If mixture is too thick and granular, add 2 more tablespoons water.

Add Butter and Bacon Jam and reduce heat to medium high and continue to cook about 7 minutes.

Immediately pour onto cookie sheet lined with non-stick aluminum foil, sprinkle with salt flakes

Cool for 1 or 2 hours and break into pieces

Bananas Foster Creme Pie

Posted: October 26, 2012 in Cookwell & Company, Dessert, Recipes
Tags: banana, banana slices, Bananas Foster, Boerne, Chef Emil, Cooking Connection, Cookwell & Company, Cookwell and Company, Crust, dessert, dessert sauce, Dinner, Easy, Elegant, food, Granola, heavy whipping cream, medium bananas, Ready Made, recipe, recipes, Sauce, Two Minute Pie, vanilla pudding, Whip, Whipping Cream

1 jar Cookwell & Company Bananas Foster Dessert Sauce
1 1/2 cups Heavy Whipping Cream
2 large or 3 medium Bananas
1 large box Instant Vanilla Pudding
1 ready made Granola Crust

Slice Bananas into coins.

Whisk Bananas Foster Sauce, Pudding Mix and Whipping Cream together until thickened.

Place 3/4 inch layer of Whipped Mixture in bottom of crust and top with a layer of sliced Bananas

Repeat, ending with Whipped Mixture.

Top with Whipped Cream and Banana Slices for garnish.

Two Minute Caramel Pecan Pie

Posted: October 23, 2012 in Dessert, Green Valley Ranch, Recipes
Tags: Agave, Boerne, Caramel, caramel sauce, Chef Emil, Chiffon, Chopped Pecans, Cooking Connection, creme, dessert, Dinner, Easy, food, garnish, Granola, Green Valley Ranch, heavy, heavy whipping cream, Instant Vanilla Pudding, maldon sea salt, mixing bowl, Pecan, pie crust, Ready Made, recipe, recipes, vanilla pudding, vegetarian, Whipping Cream, Whisk

1 jar Green Valley Ranch Caramel Sauce with Maldon Sea Salt
1 large box Instant Vanilla Pudding
1 pint Heavy Whipping Cream
1 small bag Chopped Pecans
1 ready-made Granola Pie Crust

Mix first four ingredients together in mixing bowl

Whisk for two minutes until thickened

Place in Granola Pie Crust

Top with Whipped Cream and garnish with Pecans

Two Minute Agave Chocolate Chiffon Pie

Posted: October 20, 2012 in Dessert, Green Valley Ranch, Recipes
Tags: Agave, Boerne, Chef Emil, Chiffon, chill, Chocolate, chocolate fudge sauce, chocolate shavings, Cooking Connection, Crust, dessert, Dinner, Easy, food, Fudge, Graham Cracker, Green Valley Ranch, heavy whipping cream, Instant Vanilla Pudding, mixer bowl, Oreo, Pie, recipe, recipes, Sauce, simple, Two Minute, vanilla pudding, vegetarian, Whipping Cream

1 jar Green Valley Ranch Dark Chocolate Fudge Sauce
1 large package instant Vanilla Pudding
2 cups heavy Whipping Cream (or half and half)
1 prepared graham cracker or oreo crust

Combine first three ingredients in a mixer bowl.

Whisk together until mixture thickens

Pour into crust and chill.

Top with Whipped Cream and Chocolate Shavings

Olive Oil & Lemon Pound Cake with Blueberries

Posted: September 15, 2012 in Cookwell & Company, Dessert, Recipes
Tags: 2 eggs, Blueberry, Boerne, bundt pan, Chef Emil, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Easy, egg, food, Lemon, mix cake mix, Olive and Lemon Vinaigrette, olive oil, Pound Cake, Pound Cake Mix, recipe, recipes, vegetarian

1/2 jar Cookwell & Company Olive Oil and Lemon Vinaigrette
1 Pound Cake Mix
2 Eggs
1 cup Fresh Blueberries

Preheat oven to 350 degrees. Mix Cake Mix, Olive and Lemon Vinaigrette and eggs together until well mixed. Add Blueberries and use spoon to gently incorporate. Place in Bundt Pan and bake for 1 hour or until done.

Let cool, sprinkle powdered sugar on top and garnish with fresh Lemon Slices.

Serve with a dollop of fresh Whipped Cream

Caramel Apple Walnut Pie

Posted: August 3, 2012 in Adam's Reserve, Dessert, Green Valley Ranch, Recipes
Tags: Adam's Reserve, Agave Caramel Sauce with Maldon Sea Salt, Apple, Apple Pie, Apple Pie Filling, Boerne, Candied Walnuts, Caramel, caramel sauce, Chef Emil, Cooking Connection, degree oven, dessert, Easy, egg, food, grated nutmeg, Green Valley Ranch, Nutmeg, pie crust, pie shell, recipe, recipes, vegetarian, Walnut

1 Pie Crust, unbaked (not deep dish)
1 jar Green Valley Ranch Agave Caramel Sauce with Maldon Sea Salt
1 cup Candied Walnuts, chopped
1 can Apple Pie Filling
1/4 teaspoon Adams Reserve grated Nutmeg
3 Eggs

Mix all ingredients together until well incorporated. Pour into unbaked pie shell and place in 350 degree oven and bake until set.

Serve with Whipped Cream.

Mini Agave Caramel Creme Pie

Posted: July 7, 2012 in Dessert, Green Valley Ranch, Recipes
Tags: Agave, Agave Caramel, Agave Caramel Sauce with Maldon Sea Salt, Boerne, Caramel, caramel sauce, Chef Emil, Cooking Connection, creme, dessert, Easy, fillo pie shell, food, graham cracker crust, Green Valley Ranch, heavy whipping cream, instant jello, maldon sea salt, ounce container, Pie, pie shells, recipe, recipes, vanilla pudding, vegetarian

1 jar Green Valley Ranch Agave Caramel Sauce with Maldon Sea Salt
1 large box instant Vanilla Pudding
1 – 16 ounce container Heavy Whipping Cream
Mini Fillo Pie Shells

Mix Caramel Sauce, Vanilla Pudding and Whipping Cream together in medium sized bowl with whisk until well incorporated and thick.

Spoon or pipe into Fillo shells and top with minced nuts, if desired. This recipe will also make one regular sized pie. Use ready made Graham Cracker Crust.

Laura’s Simply Divine Bananas Foster Pecan Pie

Posted: June 28, 2012 in Cookwell & Company, Dessert, Recipes
Tags: amaretto, banana, banana foster, banana slices, banana's foster sauce, bananas, Boerne, candided pecans, Chef Emil, Cooking Connection, Cookwell & Company, Cookwell and Company, dessert, Easy, egg, eggs, food, pecans, pie crust, recipe, recipes, vegetarian

1 jar Cookwell and Company Banana’s Foster Sauce
3 eggs
1 cup Candied Pecans – Amaretto is the VERY best
1 Banana, sliced into coins
1 pie crust, unbaked

Coarsely chop pecans and spread over bottom of pie crust, top with banana slices.

Mix Banana’s Foster Sauce with eggs until well beaten and pour over pecans and bananas. Bake at 350 degrees until set.

Serve and watch everyone’s eyes roll back.

Southern Decadence Coffee Cake

Posted: April 2, 2012 in Dessert, Green Valley Ranch, Recipes
Tags: Agave, Carmel Sauce, Chef Emil, coffee cake, Cooking Connection, decadence, Green Valley Ranch, recipe, recipes, southern

1 bag frozen yeast rolls
1 jar Green Valley Ranch Agave Carmel Sauce
½ cup Splenda or Regular Brown Sugar
½ cup Chopped Pecans

Lightly spray Bunt pan with non-stick spray. Place yeast rolls in pan, sprinkle with brown sugar and pecans, then drizzle all of the Agave Carmel Sauce over the rolls
Place clean, damp dish towel over Bunt pan and let sit for 8 to 10 hours. The rolls will double in size.
Preheat Oven to 350 degrees, bake for 30 minutes. Remove from oven and allow to cool for 5 minutes. Turn pan over onto serving platter to remove. Serve by pulling apart chunks with forks.

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