PHOENIX -- Pastry chef extraordinaire Tammie Coe showed Tess Rafol and Scott Pasmore how to make two fabulous Thanksgiving desserts, each starting with a store-bought base.
Pumpkin Cinnamon Bread Pudding
2 cup heavy whipping cream
1 vanilla bean
1 tsp. vanilla extract
3 egg yolk
4 oz. granulated sugar
1 tsp. salt
1 cans pumpkin puree
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. clove
Store-bought cinnamon rolls
Scald cream and sugar. Temper the eggs with the cream. Combine custard with the spices and pumpkin. Strain
Spray an 8x8 with pan spray. Arrange cinnamon rolls in pan. Pour the warm custard over, and let sit overnight in refrigerator. The custard will soak in to the rolls.
Bake at 300 degrees for 40 minutes or until the rolls are puffy and golden.
Serve warm with a yummy ice cream.
Baked Apple Dapple Crumb Cake
6 Granny Smith apples or any firm apple
1 Tbsp. vanilla extract
1/2 cup granulated sugar
1 cup oatmeal
I can sweetened condensed milk
1 store-bought pound cake
1/4 cup unsalted butter melted
2 tsp. cinnamon
Peel and slice the apples thin. Toss with the vanilla extract and sugar.
Finely crumble the pound cake, and combine with the butter. Pat 1/2 of the mixture into the bottom of a 13x9 baking dish. Bake at 375 degrees until slightly golden. Let cool.
Arrange apple slices atop crust.
In separate bowl, combine remaining crumbs, cinnamon and oatmeal. Pour 1/2 the sweetened condensed milk over the crumb mix and toss gently to coat. Top the apples with the crumbs and bake till bubbly and golden.
Let cool. Drizzle the remaining sweetened condensed milk atop.Cut into squares to serve.
Tammie Coe Café is located at 4410 N. 40th St. in Phoenix, 602-840-8644, and 610 E. Roosevelt St. in Phoenix, 602-253-0829.
For more information, log onto www.tammiecoecakes.com.