Art Print

Lewis, Kim
Buy at


Sur La Table
Special Offers

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Favorite Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Favorite Holiday Desserts




 Stonewall Kitchen, LLC
 Barefoot Contessa Pantry – Gourmet Foods for All Occasions

"With each passing day, as the last generation to truly cook from
scratch grows older, we lose many recipes and cooking techniques."

~ Lari Robling

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!



[Flag Campaign icon]





Love Snowman
Love Snowman
Art Print

Lewis, Kim
Buy at










David Sieren
Buy This at










Warm Winter Welcome
Warm Winter Welcome
Art Print

Lewis, Kim
Buy at










$19.95 Intro Offer (SC500 + Travel Mug + 2 lbs.) Shop Now!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Fireplace with Christmas Stockings
Fireplace with...
Chris Lowe
Buy This at


La Belle Cuisine


Pumpkin Banana Mousse Tart

Barefoot Contessa Family Style:
Easy Ideas and Recipes That
Make Everyone Feel like Family

2002 by Ina Garten (Crown Publishing Group)

Serves 10

"I wrote this recipe for my entertaining series for O, Oprah's magazine.
It was inspired by a pumpkin mousse that my mother had made for years
for Thanksgiving. It's lighter and much more flavorful than that cloying
old pumpkin pie. People really do go nuts for it."

For the Crust
2 cups graham cracker crumbs (14 crackers)
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) unsalted butter, melted

For the Filling
1/2 cup half-and-half
One 15-ounce can pumpkin puree
1 cup light brown sugar, lightly packed
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 extra-large egg yolks
1 package (2 teaspoons) unflavored gelatin
1 ripe banana, finely mashed
1/2 teaspoon grated orange zest
1/2 cup cold heavy cream
2 tablespoons sugar

For the Decoration
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Orange zest (optional)

Preheat the oven to 350 degrees [F].
Combine the graham cracker crumbs, sugar, cinnamon, and melted butter
in a bowl and mix well. Pour into an 11-inch tart pan with a removable
bottom and press evenly into the sides and then the bottom. Bake for 10
minutes and then cool to room temperature.
For the filling, heat the half-and-half, pumpkin, brown sugar, salt,
cinnamon and nutmeg in a heat-proof bowl set over a pan of simmering
water until hot, about 5 minutes. Whisk the egg yolks in another bowl,
stir some of the hot pumpkin into the egg yolks to heat them, then pour
the egg mixture back into the double boiler and stir well. Heat the mixture
over the simmering water for another 4 to 5 minutes, until it begins to
thicken, stirring constantly. You don't want the eggs to scramble.
Remove from the heat.
Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin,
banana, and orange zest to the pumpkin mixture and mix well. Set aside.
Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk
until you have firm peaks. Carefully fold the whipped cream into the
pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours
or overnight.
For the decoration, whip the heavy cream in the bowl of an electric mixer
fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon
the whipped cream decoratively on the tart and sprinkle, if desired, with
orange zest. Serve chilled.


Nanny’s Famous
Coconut-Pineapple Cake

Southern Living Annual
Recipes Cookbook 20th
Anniversary Edition icon

Copyright 1998 by Oxmoor House, Inc.


“Jeannie won first prize in the dessert category of the Southern Living
Celebrated Holiday Recipe Contest with this cake. It beat out more
than 500 other sweets. Have a taste of our Dessert of the Year.”

 1 (15-1/4 ounce) can crushed pineapple in juice, undrained
1-1/2 cups butter or margarine, softened
3 cups sugar
5 large eggs
1/2 cup lemon-lime soft drink *
3 cups cake flour, sifted
1 teaspoon lemon extract
1 teaspoon vanilla extract
Pineapple Filling [recipe follows]
Cream Cheese Frosting [recipe follows]
1 (6-ounce) package frozen flaked coconut, thawed
Garnish: Fresh mint sprig [optional]

* For lemon-lime soft drink, we used 7-Up. Its specific
level of carbonation makes the layers rise beautifully.

Grease bottom and sides of three 9-inch round cakepans; line bottoms
with wax paper. Grease and flour wax paper.
Drain pineapple, reserving 3/4 cup juice. Remove 1/4 cup reserved
pineapple juice for Cream Cheese Frosting, and reserve crushed pine-
apple for Pineapple Filling.
Beat butter at medium speed with an electric mixer until creamy;
gradually add sugar, beating well. Add eggs, one at a time, beating
until blended after each addition.
Combine 1/2 cup reserved pineapple juice and soft drink. Add flour to
butter mixture alternately with juice mixture, beginning and ending with
flour. Beat at low speed until blended after each addition. Stir in the
flavorings. Pour into prepared cake pans.
Bake at 350 degrees [F] for 25 to 30 minutes or until a wooden pick
inserted in center comes out clean. Remove from pans immediately;
cool on wire racks.
Spread 3/4 cup Pineapple Filling between each cake layer; spread the
remaining filling on top of cake. Spreading to within 1/2 inch of edges
on all layers. Spread Cream Cheese Frosting on sides of cake, and pipe
border around top, if desired. Sprinkle coconut on sides and border,
and garnish, if desired. Yield: 1 (3-layer) cake.

Pineapple Filling

2 cups sugar
1/4 cup cornstarch
1 cup reserved drained pineapple
1 cup water

Stir together sugar and cornstarch in saucepan. Stir in pineapple and
water. Cook over low heat, stirring occasionally, 15 minutes or until
very thick. Cool. Yield: 3 cups.

Cream Cheese Frosting

1/2 cup butter or margarine, softened
1 (3-ounce) package cream cheese, softened
1 (16-ounce) package powdered sugar, sifted
1 teaspoon vanilla extract
3 to 4 tablespoons reserved pineapple juice

Beat butter and cream cheese at medium speed with an electric mixer
until blended. Gradually add powdered sugar, vanilla, and enough pine-
apple juice to make frosting a good spreading consistency, mixing well.
Yield: 2 cups.

Erma Jean (Jeannie) Reese
Warrenton, Georgia

Favorite Holiday Desserts continues...

Featured Archive Recipes:
Traditional Pumpkin Pie
Pumpkin Pecan Tart
Pumpkin Cheesecake in a Gingersnap Crust
Chocolatier's Pumpkin Mousse Pie
Chocolatier's Pumpkin Squares with
White Chocolate Cream Cheese Frosting

Heirloom Pumpkin Apple Pie
Ambrosia Cake (Marcelle Bienvenu)
Coconut Cake with Divinity Frosting
(Lee Bailey)

Coconut Pound Cake with Lemon Curd Filling
Michele's Christmas Ambrosia Cheesecake
Gigi's Italian Cream Cake
Gigi's Pineapple Cheesecake
Christmas Lane Cake
Whiskey Cake

Index - Favorite Recipe Archives
Index - Food Feature Archives
Holiday Central!
Party Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare  Referral  Program

Webmaster Michele W. Gerhard
Copyright 1999-2011 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: November 28, 2011.