Dessert Confessions: Recipes from 50 States, #2

By Lattie Spice

Explore the diverse and delicious dessert traditions that span the United States. Dessert Confessions takes you on a journey through each state's iconic desserts, revealing the stories and flavors that define American culinary heritage.

From the decadent Mississippi Mud Pie to the refreshing Florida Key Lime Pie, discover the cultural significance and familial ties behind these beloved treats. The book offers a blend of recipes, cultural narratives, and historical insights, providing a comprehensive exploration of the nation's sweet tooth.

• Language: English
• Publisher: Lattie Spice
• Release date: Jan 1, 2024
• ISBN: 9798224388158

Book preview

ALASKA’S BAKED ALASKA

Baked Alaska is a show-stopping dessert that combines the contrasts of temperature and texture. A layer of sponge cake serves as the base for a dome of ice cream, which is then enveloped in a fluffy layer of toasted meringue. The dish accomplishes a remarkable unity of hot and cold, with the heat from briefly baking the meringue providing an enchanting contrast to the cold, creamy ice cream within. Despite its name, Baked Alaska's origin lies outside the state of Alaska, yet it stands as a symbol of culinary creativity, often associated with the celebration of Alaska's purchase in 1867.

Ingredients:

●  1 sponge cake (store-bought or homemade)

●  1 quart of your favorite ice cream (flavor of your choice)

●  4 large egg whites

●  1 cup granulated sugar

Instructions:

Prepare the Cake:

a.  Use a pre-made sponge cake or bake one according to your favorite recipe. Allow it to cool completely.

Layer with Ice Cream:

a.  Line a mixing bowl with plastic wrap, ensuring it overhangs the edges.

b.  Soften the ice cream slightly and press it into the lined bowl. Cover with plastic wrap and freeze until firm.

Assemble:

a.  Place the sponge cake on a baking sheet.

b.  Unmold the ice cream onto the cake, removing the plastic wrap.

Meringue Topping:

a.  In a clean, dry bowl, beat the egg whites until stiff peaks form.

b.  Gradually add the sugar, beating continuously until glossy.

Cover and Toast:

a.  Spread the meringue over the entire cake and ice cream, ensuring no gaps.

b.  Use a spatula to create peaks.

Bake:

a.  Preheat your oven to its highest setting.

b.  Place the assembled Baked Alaska in the oven for a few minutes until the meringue is lightly browned.

Serve:

a.  Quickly transfer the Baked Alaska to a serving plate.

b.  Slice and serve immediately.

History:

Baked Alaska, though not originating in Alaska, is a dessert with a singular connection to the state. The dish gained popularity in the early 20th century and is said to have been created in New York to commemorate the purchase of Alaska from Russia in 1867. Its contrasting temperatures - the cold ice cream contained in the warm meringue represents the chilly Alaskan landscape and the warmth of hospitality. Despite its historical roots, Baked Alaska remains a timeless and delightful dessert enjoyed around the world.

ARIZONA SOPAPILLAS

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This crispy and flaky dessert is widely enjoyed across Arizona, making it a common delight at many Mexican eateries throughout the state. For an extra burst of flavor, consider topping it off with a generous drizzle of honey.

Recipe is courtesy of: Mely Martinez  www.mexicoinmykitchen.com

Total Time 55 minutes

Servings 16

INGREDIENTS

●  2 cups flour

●  1 teaspoon baking powder

●  1/4 teaspoon salt

●  2 tablespoon shortening

●  3/4 cups hot water

●  2 cups vegetable oil

For dusting & drizzling:

●  1/4 cup confectioner’s sugar

●  1 teaspoon ground cinnamon

●  4 tablespoon honey

INSTRUCTIONS

In a large bowl, mix together the flour, salt, and baking powder. Add the shortening and use your hands to integrate it well with the flour.

Pour the hot water into the bowl, little by little. Work the dough with your fingers, mixing the dry ingredients with the water until you form a dough.

On your table or countertop, knead the dough for about 4-5 minutes until it is smooth. Form a ball with the dough and place it back in the bowl.

Cover the dough with a plastic or kitchen napkin and let it rest for at least 20 minutes. This resting time helps the gluten to develop and make it easy for you to roll out the dough and form the sopapillas.

After the resting time, slightly knead the dough again and then form it back into a ball. Flatten the ball a little bit, then cut it into 4 pieces using a knife or a pastry cutter.

Pour the oil into a large pot and turn the heat to medium-low. The oil should reach an average temperature of 350ºF.

Roll the 4 pieces of dough to form smaller balls. Place one on your working surface and set the other 3 pieces aside, covered with plastic wrap. Form a round disk with the dough using a rolling pin. The disc should be about 6 inches in diameter, and ⅛ to ¼ of an inch in thickness.

Once you form the disc, cut it into four pieces. These pieces will look like triangles. Carefully place each one into the hot oil. Make sure you do not overcrowd the pot. Once the dough triangles are in the oil, they will inflate almost immediately. Continue cooking until the bottoms of the sopapillas are medium golden, then turn them to cook on the other side until light brown and crispy. The sopapillas will take a total of about 4-5 minutes to cook completely.

Remove the sopaipillas from the oil using a slotted spatula, and place them on a plate covered with paper towels (to absorb any excess oil) Follow steps 6-8 to continue forming and cooking the remaining sopapillas.

To serve the sopaipillas, dust them with the confectioner’s sugar and ground cinnamon, and then drizzle them with honey (or Piloncillo syrup, if you have any).

History

The term sopapilla itself has Spanish roots, derived from the verb sopar, meaning to soak or to dip. This refers to the practice of dipping the fried dough in honey or other sweet toppings.

Sopapillas evolved from a simple fry bread to a distinct dessert by incorporating elements like leavening agents, resulting in a lighter and puff texture. The characteristic pocket that forms during frying is perfect for holding honey, powdered sugar, or other toppings.

ARKANSAS POSSUM PIE

(disclaimer: no possums were used in this recipe)

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The name Possum Pie is whimsical and does not actually contain possum as an ingredient.

Possum Pie is a lovely layered dessert that embodies the sweet essence of Arkansas. This indulgent treat features a pecan and cream cheese layer, a chocolate layer, and a whipped topping. The union of crunchy nuts, creamy filling, and rich chocolate creates a medley of flavors, making it a beloved classic in the Arkansas dessert repertoire.

Ingredients:

For the Crust:

●  1 cup all-purpose flour

●  1/2 cup unsalted butter, softened

●  1 cup chopped pecans

For the Cream Cheese Layer:

●  1 package (8 ounces) cream cheese, softened

●  1 cup confectioners' sugar

●  1 cup whipped topping (like Cool Whip)

For the Chocolate Layer:

●  1 package (3.9 ounces) instant chocolate pudding mix

●  1 1/2 cups milk

●  1 1/2 cups whipped topping

Instructions:

Prepare the Crust:

a.  Mix the flour, softened butter, and chopped pecans until crumbly.

b.  Press the mixture