New Dessert Chapter for Thibeault's Table

16 years ago

I've been working on updating my cookbook collection. Since most of my favourite dessert recipes did not make it into Thibeault's Table, I decided to start with desserts. I've created a separate file with over 230 pages. If you are interested in a copy please email me and I will send you a link that you can download it from. I'll be using YOUSENDIT.com because the file is to big to email directly.

Ann

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Comments (79)

lyndaluu2
16 years ago
Ann, please include me too LOL

Linda
Nancy
16 years ago
Ann, did you get my email? I sent one Friday morning. I've been checking my email hourly! :)
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These are quick (under 1 hour start to finish (if you have the ingredients) RASPBERRY SQUARES Bottom layer: 1 cup flour 1 tsp baking powder 1 stick butter, softened 1 TBL milk 1/2 cup raspberry jam Preheat oven to 375°. Whisk the flour & baking powder together. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Add the milk & toss to combine. Spread the mixture in an ungreased 9x9" pan. Cover w/raspberry jam. Top Layer: 1 egg 1/2 stick butter, mleted 1 cup sugar 2 cups coconut flakes 1 tsp vanilla Beat the egg with the melted butter. Mix in the sugar, coconut & vanilla. Spread the mixture over the jam. Bake 30 miutes or until the top is golden brown. Cool 1 hour before cutting into squares.~~ FRUIT PIZZA 1 pkg sugar cookie mix or 1 roll refrigerated sugar cookie dough 8 oz pkg cream cheese 1/3 cup sugar 1/2 tso vanilla Sliced fruit of choice (fresh or canned) 1/2 cup peach or apricto preserves 2 TBL water Prepare cookie mix according to directions & pat out in a sprayed 14" pizza pan. Bake & cool. Blend softened cream cheese, sugar & vanilla. Spread over cooled cookie crust. Arrange fruit over cream cheese layer. Glaze with preserves mixed with water. If using bananas, dip slices into lemon juice before placing on pizza.~~ LEMON CUP CAKE PUDDING QUICKIE (serves 6) 2 1/2 TBL flour 3/4 cup sugar 1/4 tsp salt 1 TBL butter 2 eggs, separated 1 cup milk Grated lemon zest 1/4 cup lemon juice Combine flour, sugar & salt with softened butter. Add egg yolks, milk, lemon zest & juice; stir. Fold in stiffly beaten egg whites. Pour into casserole & place in a pan of warm water. Bake about 35 minutes in a preheated 350° oven. Will form a delicate cake-top layer with a custard sauce. Serve warm or chilled.~~ COCONUT PIE (Makes its own crust) 4 eggs 1 3/4 cups sugar 1/2 cup flour 2 cups milk 1/4 cup melted butter 1 1/2 cups coconut 1 tsp vanilla Combine all ingredients, in order, in a blender. Mix until smooth. Pour the mixture into a greased 10" pie pan. Bake 45 minutes in a preheated 350° oven or until a tester inserted in the middle comes out clean.~~
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This is, hands down my favorite dessert ever. It's an old Pillsbury bake-off winner that my mom has been making for close to 30 years. A couple of changes-I never, ever use raw eggs. Too risky. Instead I pick up some egg beaters. Also if I'm in a hurry I just use a container of cool whip instead of whipping cream. I describe this to people as a frozen peanut butter mousse with a peanut butter crust and chocolate swirls. MARBLE - OUS PEANUT BUTTER DESSERT 1/2 c. firmly packed brown sugar 1/2 c. peanut butter (I use crunchy & it is great!) 1/4 c. butter, softened 1 c. flour 1 c. (6 oz. pkg.) chocolate chips FILLING: 1 pkg. (8 oz.) cream cheese, softened 1/2 c. sugar 1/4 c. peanut butter 1 tsp. vanilla 2 eggs 1 c. (1/2 pt.) whipping cream, whipped & sweetened In small mixer bowl, cream brown sugar, peanut butter and butter until light and fluffy. Add flour; blend until crumbly. Sprinkle into ungreased 13 x 9 inch baking dish. Bake at 350 degrees for 10-15 minutes until golden brown. Set aside half of crumb mixture (about 1 cup) for topping. Lightly press remaining crumb mixture over bottom of pan. Prepare filling. Pour over crumb mixture in pan. Melt chocolate chips; drizzle over filling. Gently cut through to marble. Sprinkle with reserved crumbs; press in slightly. Freeze at least 2 hours or until serving. Remove from freezer 10 minutes before serving. Filling: In small mixture bowl, combine cream cheese, sugar, peanut butter and vanilla; beat at medium speed until smooth and creamy. Add eggs, one at a time, beating well after each. By hand, fold in whipping cream. Tip: If desired, you may substitute 2 cups (4 1/2 ounce carton) frozen whipped topping.
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Irish Soda Bread recipe and dessert
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Comments (16)
Reporting back VERY late here. Life in general and business challenges have taken up much of my free time over the last week. Thanks for all the recipes for both the bread and desserts. I did send out a few emails too. Alexa had the recipe that I made last year so I went with that one again. I'll be trying some of the others too. I forgot how good this simple bread is. I love the idea of cupcakes Katie. Here is my results and the recipe. I might have cut that cross pattern a little deep. LOL Sunday Best Irish Soda Bread by Martha Stewart 1 loaf By adding egg, sugar, caraway seeds, and butter to a traditional Irish soda bread recipe, you create a loaf that is fit for a Sunday breakfast or brunch. Wrapped well with plastic wrap, it can be stored at room temperature until the last crumb is eaten. Like all Irish soda breads, this freezes well. 4 cups all-purpose flour 1/4 cup sugar 1 teaspoon salt 2 teaspoons baking powder 2 tablespoons caraway seeds 4 tablespoons unsalted butter, cold 2 cups golden or dark raisins 1 1/2 scant cups buttermilk 1 large egg 1 teaspoon baking soda 1 large egg yolk 1 tablespoon heavy cream Heat oven to 350�. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, sugar, salt, baking powder, and caraway seeds until well combined. Using a pastry cutter or two knives in scissor fashion, cut in butter until the mixture feels like coarse meal. Stir in raisins until evenly distributed. In a small bowl, whisk together buttermilk, egg, and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. It should resemble a rough biscuit dough. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift the loaf from the bowl, and transfer it to the prepared baking sheet. In a small bowl, mix the egg yolk and cream together. With a pastry brush, brush the egg wash over the loaf. With a sharp knife or razor, incise a cross, about 1/2 inch deep, into the top of the loaf. Transfer to the oven. Bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes. Remove from oven, and transfer bread from the baking sheet to a wire rack to cool. THanks for the dessert recipes too. Ann, I love your caramel sauce! Didn't we call that cake gravy a few years back? : ) Alex that chocolate cake is on the list! You know I love anything chocolate. Sharon thanks for the apple dessert recipe too. I have a few that need to be used up so I just might take that on this weekend. I ended up make six dozen sugar cookies for the office crew and the insurance company that leases space from us in our building. I'll be trying the Rye Bread recipe too Ann. I have another Corned Beef in the freezer that I want to make just for Reuben Sandwiches. Claire, no raisins for me either. LOL Love the caraway seeds though. THanks again to all y'all!! David
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Comments (32)
Ann: OK !!! But don't complain if I become Famous. I have to buy some Coconut and all the ingredients for the Hello Dolly's. The women want to have their Bible Study here on Friday. They miss all the cooking, that I did before. I'll have some goodies for them. Shaun: All of the flowers didn't Bloom Yet. Maybe tommorrow ? Kathleen: Sharon Cb: The Bears destroyed all my feeders but none of my warning devices were moved ? And all the seeds were still in the one Plastic Jar Feeder. I think if a Bear knocked them down, he would have chewed the plastic apart. Maybe it's the Racoons Have to keep an eye on them. They look like Bandits. I don't know if they can shinny up a 6 round inch pole , 16 foot high??? Lou
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User
Original Author
16 years ago
Nancy, I did email the link to you yesterday. I mailed it again this morning. Please let me know if you don't receive the new email either.

Peppi, Linda, Tracey, and Ellen, you should have the link now too.

Ann
traceys
16 years ago
I got it Ann. Thank you very much. Your recipes and pictures are amazing. I don't know where to start.

Thanks again and again...
Tracey
happytime_ca
16 years ago
Ann;
You are so generous to share, your wonderful recipes,
I would love your desert recipes.
User
Original Author
16 years ago
You're welcome Tracey.

Suebdoo, I emailed you twice. Did you get either? Check your Junk or Spam folder.

Pat (Cloud Swift) The leaves are cut freehand. Just use the point of your knife to cut them out. Very easy and doesn't take long.

Ann
socal_ann
16 years ago
Ann T

I just sent an email to you as well. This is just a generous offer - thank you!

Ann W
robinkateb
16 years ago
Ann, I sent you an e-mail yesterday. Did you receive it? I would lvoe a copy.
Thanks so much for your generosity.

-Robin
patricialynn
16 years ago
Hi Ann,

I sent you a request yesterday and didnt recieve the link. I have sent you another e-mail today..
I love your first cookbook and use it often.

Patti
Marigene
16 years ago
Ann, I would, also, like for you to send me the link. Thanks!
triciae
16 years ago
Ann, please add me to the back of the line waving their hands to get your desert cookbook. I'm off to send you an email...

My many thanks for your generous offer.

/tricia
BeverlyAL
16 years ago
Ann, I would like to honor your request for an email, however when my hard drive crashed I lost your email address as well as your cookbook. Thank you for being so generous. Could you send it again please?

Beverly
Nancy
16 years ago
Thanks so much Ann, you're the greatest! It is so good of you to share
compumom
16 years ago
Thank you Ann for a wonderful treasure! BUT...when Peppermint Patty's were mentioned on the WFD thread, I immediately went to the cookbook, but alas they weren't there. Can you share that recipe,please?
User
Original Author
16 years ago
I worked today so I just got around to sending out any of the requests I received today.

I think I have sent it to everyone who asked so far. But if you haven't received the link please email and I'll send it out again.

Beverly, I used the email address I had for you. I hope it hasn't changed. If so you can find my email address on my home page. Just click on send me an email and my address is visible.

Ellen, the peppermint patty recipe is Sols'. You might want to start a new thread so that she sees your request.

Ann
blueiris24
16 years ago
Count me in as well -- Ann, I've been trying to reach you via email and apparently haven't had much luck, so maybe I will be able to touch base after I heard from you. TIA
annalchyu
16 years ago
Dear Ann,

Having already received the original cookbook, I would love nothing more than this addendum! I have tried your recipes for your bolognese sauce, the Greek ribs, chicken in lettuce cups, and several other chicken recipes, and they are invariably wonderful!

Thank you so much for your kindness!!

Anna C.
lsr2002
16 years ago
Oooohh, I'm just catching up and seeing this now. I'm sending you an email too Ann and looking forward to getting the link.

Lee
happygram
16 years ago
I've sent you and email and am looking forward to getting a link to your wonderful dessert cookbook.
Thank you.
Happygram
girlsingardens
16 years ago
Ann,

I would like a link to the new recipe. Also I switched computers and don't have the original Table recipes on my new computer, is there any way that I could get a copy of that one also?

Stacie
User
Original Author
16 years ago
I'm caught up again this morning. Everyone that asked should have an email with the link.

Stacie, I sent you a link to both.

Ann
jude21
16 years ago
Oh my, I am so looking forward to reading your dessert recipes and seeing the photos....I wish I could say I do a lot of cooking but in reality I do a lot of reading about cooking. Thank you for being so generous. Just now,I have received the download and am happily reading!!! jude
happygram
16 years ago
Hi Ann,

I don't know if you got my request for the dessert cookbook from here or from my email address, but the linked page said that the download has reached its limit. Is there another way to get the cookbook pages? I'd love to be able to try some of your wonderful dessert recipes.

Thanks in advance.

Happygram (Mary)
mac.com
16 years ago
Long time lurker officially joined today just to get MORE yummy recipes and join in the dessert party! Thanks Ann!
User
Original Author
16 years ago
It seems that the first link has expired. I created a new one and sent it out again to those that emailed me.

Mary, I sent you the link. Please let me know if you received it. If not I will send it again.

Ann
Lars
16 years ago
Got it on the second link! It must be very popular, but that's no surprise. I have several things in mind that I want to make from your list, and I'll try to be good and photograph them when I do!

Thanks!

Lars
jojoco
16 years ago
Ann,
Can you resend the link to me. My computer was down and I missed the first one.
Thanks,
Jo
happygram
16 years ago
Ann, you are just wonderful. How can you possibly be such an outstanding creative cook, so computer savvy, work etc. etc.??????
Thanks for your generosity, and, yes, the 2nd link worked. Your recipes are now on my hard drive and saved to a CD.
Thank you Thank you Thank you Thank you Thank you.
Happygram (Mary)
abiroo
16 years ago
Ann, as always thank you for your generous gift. I so enjoy Thibeault's Table. Please send me the link. Thank you again for your time and consideration. Abiroo
dgkritch
16 years ago
I just sent you an email through GW. Hope it comes through.

Any chance of still getting the first one as well??!?!?!?

I beg really well........

Pleeeeeeeeeeeeeeeeeaaaaaaaaaaaaassssssseeeeeeeeeee????????

:+)

Deanna
User
Original Author
16 years ago
Deanna, I had to create a new link for Thibeault's Table, the first one. So you will be receiving an email directly from YOUSENDIT.com with the link. And you should have an email from me with the link to the new Dessert Chapter.

Abiroo, can you please email me. I can't find your email address.

Ann
jcrowley99
16 years ago
OMG! Thankyou, thankyou, thankyou Ann! The dessert chapter is fabulous! Maybe I should not have asked for this though, I'm suppose to be losing five lbs and I think I may have gained a couple lbs just reading the recipes! I can't wait to try the Apple Crisp (my favorite dessert), and the Apple Galette sounds like the plum kuchen my dad used to make that I never got the recipe for. I know the basic ingredients for the crust but not the amounts. I can'y wait to try this and see if it is like what I remember! Now I have to go put my name on the virtual dessert party! Thank you again!

Joanne
Terrapots
16 years ago
Thank you, Ann, thank you, thank you. Your recipes are truly T&T, and the pics really pull me in. I sent you an email. Connie
JoanM
16 years ago
Thank you Ann!

What a wonderful collection. The pictures are pure torture to me since I am on week 13 of weight watchers but I know those desserts will be worth the calories.
andi_2006
16 years ago
Hi Ann, the baker extrodinaire! I would love a copy of your dessert file.. I think you have my email. TIA!
lakeguy35
16 years ago
I have my copy now too....thanks Ann!!!

David
Bevb
15 years ago
HI Ann, Please could you send me a copy of the desserts.
Thank you very much
User
Original Author
15 years ago
Bev, please email me and I'll send you the link.

Ann
bons
15 years ago
I would love to have a copy, too. Thanks!

Bonnie
linda_intennessee
15 years ago
been MIA
and just DECIDED= to come and visit again
looks like it was a good time
see lots of "old" faces are still here
as always the best grouo on the net.
i would love a copy , Ann
many thanks
linda in Tennessee
rosecmd
15 years ago
Ann, I'd love a link/copy. Many thx,

Rose
pollyannacorona
15 years ago
Ann, I would love a copy also, for your first one too if its not too much of a bother. I am finally getting a chance to do some real cooking after a long time without a real kitchen. Your pictures are lovely and enticing!
Julie
User
Original Author
15 years ago
Please email me and I will send you the current link.

Ann
cindyonthebay
15 years ago
Yes, yes, please and thank you! I've enjoyed your appetizer and first dessert installment. I'm sure this will be equally delicious. Please keep them coming. Thank you once again for all your many mouth watering recipes and photos.
sheshebop
15 years ago
Ann, I would love to have it.
Sherry
maureen_me
15 years ago
I just e-mailed you, Ann. I'd love a copy.
judi_ia
15 years ago
Ann,

I would love a copy of your dessert cookbook! Your recipes are always good!

Judi
pollyannacorona
15 years ago
Wow, I have been looking at your collections and they sound fabulous! Thank you for all the great recipes and for making them available, Julie
craftyrn
15 years ago
Ann, would love to have a copy-- thx again
rob333 (zone 7b)
15 years ago
May I please have a copy? I know I don't say much, but I really like the way you cook and how you make it look, always.

New Dessert Chapter for Thibeault's Table

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