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    Cook's Dessert Cookbook (An Angie Amalfi Mysteries Cookbook)
    Cook's Dessert Cookbook (An Angie Amalfi Mysteries Cookbook)
    Cook's Dessert Cookbook (An Angie Amalfi Mysteries Cookbook)
    Ebook128 pages52 minutes

    Cook's Dessert Cookbook (An Angie Amalfi Mysteries Cookbook)

    By Indigo Bloome

    ()

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    About this ebook

    Cozy mystery book lovers have been treated to a steady diet of scrumptious Angie Amalfi culinary mysteries since the mid-1990's. The books are a banquet of mostly Italian entrees and desserts, as befitting Angie Amalfi's heritage. In this cookbook, you'll findfifty fabulous dessert recipes, including an easy tiramisu, a simple cannoli, lots of biscotti, as well as a number of non-Italian but still mouth-watering recipes such as almond praline meringue cake, linzer torte, and even some French macarons.


    The recipes and the whimsical watercolors that go along with them are derived from family favorites of the cookbook's author (the award-winning USA Today bestselling author of the Angie Amalfi mysteries) and its illustrator (an award-winning watercolor artist), who happen to be sisters. They hope this unique and easy-to-use cookbook will become a permanent part of any cookbook collection.

    LanguageEnglish
    PublisherQuail Hill Publishing
    Release dateOct 23, 2016
    ISBN9781533781420
    Cook's Dessert Cookbook (An Angie Amalfi Mysteries Cookbook)
    Author

    Indigo Bloome

    Indigo Bloome is married with two children. She has lived and worked in Australia and the United Kingdom, with a successful career in the finance industry. Indigo recently traded city life with a move to regional Australia, which provided her with an opportunity to explore her previously undiscovered creative side. Her love of reading, deciphering dreams, stimulating conversation and the intrigue of the human mind led her to writing her first novel, DESTINED TO PLAY.

    Read more from Indigo Bloome

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      Book preview

      Cook's Dessert Cookbook (An Angie Amalfi Mysteries Cookbook) - Indigo Bloome

      Something

      Italian

      Angie’s Easy Tiramisu

      New Tiramisu Book

      The literal translation of tiramisu is pull me up. Whether this derives from the caffeine content of the coffee and chocolate, or from the liqueur, is anybody’s guess. Angie loves to serve this creamy dessert after a nice Italian meal.

      Ingredients:

      3/4 cup brewed espresso coffee (or triple-strength regular coffee), cooled

      1/4-1/2 cup liqueur (brandy or rum is most often used)

      24 (or more) ladyfinger cookies (hard ones work best)

      4 eggs, separated

      1/4 cup granulated sugar

      1 pound mascarpone cheese (do not use cream cheese as a substitute)

      6 ounces (or more) semisweet chocolate, grated.

      Directions:

      Combine the cooled coffee with the liqueur. Arrange 12 or more of the ladyfingers in a flat-bottomed serving dish with high sides, covering the entire bottom of the dish. Sprinkle or lightly soak the ladyfingers with half of the liqueur/coffee mixture.

      In a small bowl, beat egg whites until stiff. Set them aside.

      In another bowl, beat the egg yolks with the sugar until the mixture thickens and turns light in color. Stir in the mascarpone to combine thoroughly. Gently fold the egg whites into this mixture. Spread half the mascarpone mixture over the ladyfingers in the serving dish. Sprinkle half the grated chocolate on top of the mascarpone mixture. Be generous with the chocolate—you might need more than 6 ounces depending on the size of your serving dish. You should be able to still see the mascarpone below, but make sure the mixture is fairly well covered.

      On a separate plate, lightly soak the remaining ladyfingers with the remaining coffee/liqueur mixture and use them to create another layer of ladyfingers on top of the chopped chocolate. Add the rest of the mascarpone on top of the lady fingers, and then add the rest of the grated chocolate.

      Cover the tiramisu with plastic wrap and chill overnight, or for at least 5 hours. Serves 6-8.

      Cannoli

      Cannoli Book

      Don’t forget the cannoli, is one of Angie’s favorite lines from The Godfather movie. She never forgets the cannoli. Here’s a simple recipe for you to make your own, using store bought cannoli pastry shells.

      Ingredients:

      1 pint part-skim ricotta cheese

      1 cup confectioners' sugar

      1/2 cup blanched slivered almonds

      1/3 cup mini semi-sweet chocolate chips

      1 tablespoon amaretto liqueur*

      12 cannoli shells

      1 tablespoon confectioners' sugar

      1 tablespoon unsweetened cocoa powder

      12 maraschino cherries

      Directions:

      Stir ricotta cheese with sugar in a large bowl. Mix thoroughly. Add almonds, chocolate chips and amaretto. Stir to combine.

      Carefully spoon into cannoli shells (or pipe from a pastry bag), filling from the center out. Put a maraschino cherry into filling on each end of each cannoli. Sprinkle cannoli with powdered sugar and cocoa.

      *Note: 1/8 teaspoon almond extract mixed with 1 tablespoon water can be substituted for the almond liqueur.

      Italian Napoleons

      Italian Pastry 300ppi

      Every year at Christmas time, Angie’s mother buys these pastries at an Italian bakery shop in the North Beach section of San Francisco.  But throughout the year Angie likes to make an easy version of a Napoleon.  Rather than using the traditional puff pastry she uses phyllo dough brushed with butter.  They turn out every bit as flaky as the originals.

      Preheat oven to 375 o

      Ingredients:

      3/4 cup whole milk

      2 egg yolks

      1/4 cup granulated sugar

      1 tablespoon flour

      1-1/2 teaspoon rum or rum extract

      9 sheets frozen phyllo pastry, thawed

      1/3 cup heavy cream

      4 tablespoons unsalted butter, melted

      2 tablespoons confectioners’ sugar

      Seedless raspberry jam

      Directions for Custard Filling:

      In a saucepan bring 1/2 cup milk to a boil. In a small bowl, whisk the remaining 1/4 cup milk with egg yolks and sugar, when combined, add flour and continue to whisk until smooth. Drizzle in a small amount of the hot milk into the egg yolk mixture, stir, and then add the egg yolk mixture into the saucepan with the milk.

      Cook over medium heat, stirring constantly, until thick and mixture just comes to a boil. Reduce the heat and cook 2 more minutes stirring constantly. Remove from heat then stir in the rum. Pour into small bowl, cover the

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