Magazine article Sunset

They're Grand Desserts ... but Downsized

Magazine article Sunset

They're Grand Desserts ... but Downsized

Article excerpt

They're also easier to prepare

THESE SCALE-MODEL desserts are classics that satisfy a yearning for their delectable tastes, but they've been trimmed in size to eliminate tempting leftovers. They make two, three, or four servings, as consciences permit.

For the pie and decadence, you need a 6-inch-wide cake or tart pan with a removable rim; you'll find these pans in cookware stores and cookware sections of department stores.

Because you are working with smaller amounts, preparation and cleanup are actually easier--enough to rate considering these desserts for midweek entertaining.

Turtle Pecan Pie

1/2 cup all-purpose flour

About 1/3 cup sugar

About 3 tablespoons butter or margarine, cut into chunks

1 large egg

1/4 cup corn syrup

1 teaspoon vanilla

3 tablespoons whole or chopped pecans

3 tablespoons semisweet chocolate baking chips

Caramel sauce (recipe follows)

In a small bowl, rub flour with 4 teaspoons sugar and 3 tablespoons butter to make coarse crumbs. With a fork, stir in 1 teaspoon water. Squeeze dough into a ball, then press it over bottom and 3/4 inch up sides of a buttered 6-inch-wide cake or tart pan (1 to 1 1/2 in. deep) with a removable rim.

Bake in a 350|degrees~ oven until pastry is golden brown and firm when pressed, about 20 minutes.

Meanwhile, in the bowl, use fork to blend remaining 1/4 cup sugar, egg, corn syrup, vanilla, pecans, and chocolate. Pour into warm crust. Bake until filling is set when pan is gently shaken, about 30 minutes. Let stand until cool, at least 30 minutes longer. Serve, or cover airtight and keep at room temperature up to 1 day. Remove rim; cut into wedges and accompany with warm caramel sauce. Serves 3 or 4.

Per serving: 479 cal. (43 percent from fat); 4.3 g protein; 23 g fat (12 g sat.); 66 g carbo.; 168 mg sodium; 101 mg chol.

Caramel sauce. In a 1- to 1 1/2-quart pan over high heat, combine 1 tablespoon butter or margarine and 5 tablespoons sugar; shake pan frequently to mix until sugar is melted and amber in color, about 3 minutes; watch carefully. Off the heat, add 1/4 cup whipping cream (mixture sputters); stir until caramel is smoothly mixed with cream. Serve warm. If making ahead, cover and chill up to 1 week; reheat, stirring. Makes about 5 tablespoons.

Chocolate Decadence

About 1/4 cup (1/8 lb.) butter or margarine, cut into chunks

1/4 cup semisweet chocolate baking chips

2 large eggs

1 tablespoon each sugar and unsweetened cocoa

1/4 cup raspberries, rinsed and drained (optional)

Raspberry sauce (recipe follows)

In a 1- to 1 1/2-quart pan over low heat, stir 1/4 cup butter, chocolate, and 2 tablespoons water until smooth. …

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