Apple Topped Kahlua And Cream Dessert Recipes

KAHLUA CREAM TART WITH CAYENNE AND CHOCOLATE SHAVINGS

Steps:

• Prepare chocolate mousse or pudding per the package instructions substituting 1/2 cup milk with Kahlua Mocha.
• Pour pudding into the tarts and chill to set. Whip the whipping cream until peaks form.
• When mousse has set up, place a dollop of whipped cream on top and garnish with chocolate shavings and a pinch of cayenne pepper.

CREAMY APPLE DESSERT

Steps:

• Preheat over to 350°F.
• Use a 1/ 1/2 quart baking dish (10x6) and melt butter or margarine in the oven.
• Sprinkle the graham cracker crumbs over melted butter and mix well.
• Press into the bottom of the dish to make a crust.
• Mix sweetened condensed milk, cream cheese and lemon juice.
• Spread evenly over crust.
• Spoon pie filling evenly over creamy layer.
• Bake 25 to 30 minutes until set.
• Cool slightly.
• In small dish, mix together nuts and cinnamon.
• Sprinkle over pie filling.
• Serve warm or cold.
• Refrigerate leftovers (if there are any!).

APPLE CREAM TART

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. , Arrange apples over crust. Combine the sugar, cinnamon and nutmeg; sprinkle over apples. Place pan on a baking sheet. Bake at 400° for 15 minutes., In a small bowl, beat cream and egg yolks; pour over apples. Bake 25-30 minutes longer or until apples are tender and filling is almost set. Cool on a wire rack for 1 hour. , Serve with whipped cream if desired. Store in the refrigerator.

KAHLUA APPLE PIE

Steps:

• Line 9" pie pan with half the pastry.
• Preheat oven to 425 degrees.
• Peel, core and cut apples into small wedges (about 6 cups).
• In 3 quart saucepan, heat apple juice and sugar.
• Add apples and cook gently, covered, until almost tender.
• Remove with slotted spoon.
• Add Kahlua to cooking liquid.
• If the liquid measures less than 1 1/4 cups, add more apple juice.
• Over medium heat, add butter to cooking liquid.
• Blend cornstarch with lemon juice.
• Stir into cooking liquid until sauce thickens.
• Remove from heat.
• Add apples.
• Turn into pasty shell.
• Cover with top crust, seal and flute edges.
• Prick top crust or cut small decorative pattern.
• Brush top lightly with melted butter and sprinkle with sugar.
• Bake on lower rack, below oven center 25 to 30 minutes until golden brown.
• Serve warm.

APPLE TOPPED KAHLUA AND CREAM DESSERT

Steps:

• Optional but SO worth it: Toast pecans in a skillet for a few minutes to release the oils and make them really yummy! They are done when you can start to smell them. Remove from skillet and reserve.
• Add butter to skillet and add apple slices (peeled or unpeeled) and raisins if using. Saute until the apples begin to soften. Add brown sugar, cinnamon and reserved pecans and cook just until apples reach desired softness.
• Meanwhile, slice cake into 8 slices about 1 inch thick or as desired. You will have cake left over- what a pity!
• Using a pastry brush baste cake with kahlua using about 1 1/2 tsp per piece- or more if desired.
• Beat cream, sifted powdered sugar, and extract in chilled bowl until stiff peaks form. Do not overbeat! (You will get great results if you place the bowl and beaters in the freezer for about 20 minutes before using them. Also make sure that your cream is very cold. I even put the sifted sugar and the extract in the refrigerator to chill!).
• Top pound cake with warm apple topping and then a dollop of fresh whipped cream.
• Sprinkle with additional pecans (chopped, broken or halves) to garnish if desired.
• Enjoy!