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Award-winning recipe: Salty Chocolate Señorita

by Jessica Vasquez, 2nd Place Winner-Ghirardelli Chocolate Championship

azfamily.com

Posted on November 1, 2011 at 11:30 AM

Updated Tuesday, Nov 1 at 6:41 PM

Salty Chocolate Senorita
Pretzel Crust Ingredients and Instructions
2 tsp. granulated sugar
1/4 cup butter
1 cup pretzel sticks

Coarse chop pretzels. Stir in sugar and butter and mix thoroughly.

Vanilla  Bean Caramel Filling Ingredients and Instructions
1 vanilla bean
3/4 cups granulated sugar
1/2 cup butter
1/4 tsp. salt

Over medium heat brown the split vanilla bean and sugar until a caramel color. Add butter then pour cream and salt in slowly.

Chocolate Ganache Ingredients and Instructions
1 cup butter
1 cup Ghirardelli chocolate chips

Heat half of the cream to a boil. Turn off heat and add chocolate. Stir until melted. Stir in remaining cream. Pour in squeeze bottle.

Chocolate Whip Cream Ingredients and Instructions
1 cup cream
1/3 cup powdered sugar
1 tsp. vanilla
3 Tbsp. Ghirardelli baking cocoa powder

Beat cream until stiff. Add cocoa powder and manila. Place in a piping bag with a star tip.

In a two ounce glass, place 1 tsp. of crust. Neatly squeeze 2 tsp. ganache, then 2 tsp. caramel, 2 tsp ganache, 1 tsp. whip cream. Decorate with caramel drizzled, chocolate curls and pretzel sticks.

Makes 15 desserts.

Barbara Dewey- 1st Place Winner-Karo Perfect Pie Contest

Gourmet Apple Rhubarb Pie
Crust Ingredients and Instructions
2 cups flour
3/4 cup shortening
1/4  tsp. salt
1 tsp. granulated sugar
5-6 Tbsp. milk
Egg whites

Mix dry ingredients together and then cut in shortening. Add enough milk to make the dough stiff.

Chill for 30 minutes and then roll out and place in bottom of pie pan.

Roll beaten egg white on the bottom of crust. This will prevent a soggy crust. (Discard egg).

Filling Ingredients and Instructions
5 Granny Smith apples
1/2 tsp lemon juice
1/4 cup seedless golden raisins
1/4 cup dried cranberries
3/4 cup rhubarb pieces
1/4 cup Karo Light Corn Syrup
1/4 cup cornstarch
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ginger

Pare and slice apples, leaving on the skin.

Sprinkle lemon juice on apples.

Add raisins, cranberries and rhubarb and Karo.

Mix sugar with 2 1/2 Tbsp. cornstarch, cinnamon, nutmeg and ginger.

Add dry ingredient mixture to apples and mix well.

Place in crust.

Topping Ingredients and Instructions
1/2 cup flour
1/2 cup granulated sugar
1 stick butter
1/4 cup walnut pieces

To 1/2 cup sugar, add 1/2 cup flour. Cut in butter until crumbly.

Add nuts and spread over apples in crust.

Place in a heavy brown paper bag. Seal with paper clips.

Bake in 450-degrees oven for 50 minutes.

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