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Mama’s Delicious Praline Pumpkin Pie
2 cups of mashed pumpkin
3 eggs
1 cup whipping cream
½ cup brown sugar
1 tsp. ginger
2 tsp. cinnamon
¼ tsp. cloves
¼ tsp. allspice
3 tbsp. maple syrup
Combine all the ingredients, mixing thoroughly. Bake in a standard pie crust at 350 degrees for 40-45 minutes.
Special Praline
¼ cup butter (melted)
1½ cup of chopped pecans
⅔ cup brown sugar
Mix the ingredients then sprinkle on the hot pumpkin pie after it is baked. Bake at 350 degrees for 10 more minutes. Serve with whipped cream. Yummy!
Erica's Kitchen All Rights Reserved©2012
3 eggs
1 cup whipping cream
½ cup brown sugar
1 tsp. ginger
2 tsp. cinnamon
¼ tsp. cloves
¼ tsp. allspice
3 tbsp. maple syrup
Combine all the ingredients, mixing thoroughly. Bake in a standard pie crust at 350 degrees for 40-45 minutes.
Special Praline
¼ cup butter (melted)
1½ cup of chopped pecans
⅔ cup brown sugar
Mix the ingredients then sprinkle on the hot pumpkin pie after it is baked. Bake at 350 degrees for 10 more minutes. Serve with whipped cream. Yummy!
Erica's Kitchen All Rights Reserved©2012
Sunset Tangerine Parfait
3 Envelopes of Knox powder
2 ½ cup of orange juice with pulp
1 cup of sugar
½ cup orange liqueur (optional) or add orange juice
1- 15oz. can of mandarine oranges
¼ tsp. vanilla
Dash of salt
Step 1:
In a pan, combine orange juice, 1½ of the envelopes of knox, ½ cup of sugar, ¼ cup of orange liqueur, and a dash of salt. Let the ingredients stand in the pot for 2 minutes after stirring together. On a low heat, cook gelatin until it bubbles to a low boil. Let it cool for 15 minutes then divide the mixture into 5 wine glasses. Place it in the refrigerator for 1 ½ hours.
Step 2:
Rinse out the pan and take the syrup from the mandarine orange can, straining out the oranges. Place the syrup into the pan and add an additional 1 ½ cup of water or until the total amount of liquid becomes 2 ½ cups. Add the other ½ cup of sugar, ¼ cup of orange liqueur, rest of powdered gelatin and pinch of salt. Let it sit for 2 minutes while mixing together. Dissolve the gelatin at low heat until it bubbles. Turn off heat and let it sit while the first part is hardening in the fridge. When the bottom layer is hard, add the syrup on top of the orange juice mixture and put mandarine oranges in. Divide the mandarine oranges evenly into the wine glasses.
Let the gelatin harden for 3 hours or overnight. Put whipped cream on top with a sliver of orange before serving.
Serves 5.
Erica's Kitchen All Rights Reserved©2012
2 ½ cup of orange juice with pulp
1 cup of sugar
½ cup orange liqueur (optional) or add orange juice
1- 15oz. can of mandarine oranges
¼ tsp. vanilla
Dash of salt
Step 1:
In a pan, combine orange juice, 1½ of the envelopes of knox, ½ cup of sugar, ¼ cup of orange liqueur, and a dash of salt. Let the ingredients stand in the pot for 2 minutes after stirring together. On a low heat, cook gelatin until it bubbles to a low boil. Let it cool for 15 minutes then divide the mixture into 5 wine glasses. Place it in the refrigerator for 1 ½ hours.
Step 2:
Rinse out the pan and take the syrup from the mandarine orange can, straining out the oranges. Place the syrup into the pan and add an additional 1 ½ cup of water or until the total amount of liquid becomes 2 ½ cups. Add the other ½ cup of sugar, ¼ cup of orange liqueur, rest of powdered gelatin and pinch of salt. Let it sit for 2 minutes while mixing together. Dissolve the gelatin at low heat until it bubbles. Turn off heat and let it sit while the first part is hardening in the fridge. When the bottom layer is hard, add the syrup on top of the orange juice mixture and put mandarine oranges in. Divide the mandarine oranges evenly into the wine glasses.
Let the gelatin harden for 3 hours or overnight. Put whipped cream on top with a sliver of orange before serving.
Serves 5.
Erica's Kitchen All Rights Reserved©2012
Delicious Creme Caramel
Brown sugar syrup recipe

Ingredients:
¾ cup light brown sugar or organic white sugar
3 tablespoons water
In a small saucepan, simmer the sugar and water together until the sugar melts and becomes a thick syrup. Continue to heat until the sugar mixture turns a dark carmel brown color. Pour evenly into six or seven custard ramekins.
RECIPE FOR THE CUSTARD
Preheat oven to 325 degrees
INGREDIENTS:
2 cups organic heavy cream
1 cup organic 2% milk
1-inch of vanilla bean
½ cup organic sugar
4 large eggs
2 egg yolks
Dash of salt
optional: 1 tbsp of orange liqueur
In a saucepan, heat up cream and milk together until scalded (not simmering or boiling). In a large glass bowl, whisk eggs with sugar and a dash of salt. Slowly pour in the hot milk mixture into the eggs as you stir with a whisk but not too briskly to make bubbles. Carefully pour this mixture into the prepared ramekins that have the sugar syrup. Pour boiling water into baking pan until water level reaches halfway up the ramekins. Bake at 325 for 40-45 minutes or until a knife comes out clean when placed into the custard. Do not overcook. Remove from the oven and allow the ramekins to cool out of water bath for 20 minutes before serving. To remove custard, run a butter knife around the edges of each ramekin and invert the custards onto serving plates. Serve warm or cold with fruit or whipped cream. Serves 6-7 people.
Erica's Kitchen All rights reserved©2012

Ingredients:
¾ cup light brown sugar or organic white sugar
3 tablespoons water
In a small saucepan, simmer the sugar and water together until the sugar melts and becomes a thick syrup. Continue to heat until the sugar mixture turns a dark carmel brown color. Pour evenly into six or seven custard ramekins.
RECIPE FOR THE CUSTARD
Preheat oven to 325 degrees
INGREDIENTS:
2 cups organic heavy cream
1 cup organic 2% milk
1-inch of vanilla bean
½ cup organic sugar
4 large eggs
2 egg yolks
Dash of salt
optional: 1 tbsp of orange liqueur
In a saucepan, heat up cream and milk together until scalded (not simmering or boiling). In a large glass bowl, whisk eggs with sugar and a dash of salt. Slowly pour in the hot milk mixture into the eggs as you stir with a whisk but not too briskly to make bubbles. Carefully pour this mixture into the prepared ramekins that have the sugar syrup. Pour boiling water into baking pan until water level reaches halfway up the ramekins. Bake at 325 for 40-45 minutes or until a knife comes out clean when placed into the custard. Do not overcook. Remove from the oven and allow the ramekins to cool out of water bath for 20 minutes before serving. To remove custard, run a butter knife around the edges of each ramekin and invert the custards onto serving plates. Serve warm or cold with fruit or whipped cream. Serves 6-7 people.
Erica's Kitchen All rights reserved©2012
French Apple Raisin Tart
French Apple Raisin Tart
Prepare raisins (Do this first)
¼ cup of raisins
¼ cup of red wine
Soak raisins in the red wine at the beginning while preparing the rest of tart.
Ingredients for crust
1 ½ cup flour
1 Tbsp. sugar
pinch of salt
½ stick or 4 oz. unsalted butter
1 egg
2-3 Tbsp. ice water
Heat oven to 375 degrees. In a food processor, combine flour, sugar, salt and butter. Mix on pulse mode until flour is grainy. Add egg and mix on pulse mode. Add one tablespoon of water at a time until the dough forms into a ball while mixing.
Roll out the dough into a nice circle. Fold into four then open up into a 9-inch pie pan (preferably glass or ceramic). Shape edges so that it makes a nice twisted braid pattern. Poke holes on the bottom of the pan with a fork (about 10 times). Bake in the oven for about 15-20 minutes or until lightly brown.
Apple Mixture (Part 1)
5 apples (peeled and sliced)
¾ cups of water
¼ cup sugar
¼ cup honey
1 tsp. cinnamon
¼ tsp. nutmeg
1 Tbsp. butter
pinch of salt
Combine water, sugar, honey in a large pot. Heat until boiling. Add in apples, cinnamon, nutmeg, salt and butter. Cook until the apple is tender.
Egg Paste (Part 2)
¼ cup of Greek yogurt or Creme Fraiche
¼ cup sugar
2 large eggs
pinch of salt
Mix above ingredients together with a whisk. Then, pour cooked apples into the yogurt mixture. Pour the mixture into the pie crust and bake for hour at 375 degrees. Serves 8 people.
Erica's Kitchen All rights reserved©2012
¼ cup of raisins
¼ cup of red wine
Soak raisins in the red wine at the beginning while preparing the rest of tart.
Ingredients for crust
1 ½ cup flour
1 Tbsp. sugar
pinch of salt
½ stick or 4 oz. unsalted butter
1 egg
2-3 Tbsp. ice water
Heat oven to 375 degrees. In a food processor, combine flour, sugar, salt and butter. Mix on pulse mode until flour is grainy. Add egg and mix on pulse mode. Add one tablespoon of water at a time until the dough forms into a ball while mixing.
Roll out the dough into a nice circle. Fold into four then open up into a 9-inch pie pan (preferably glass or ceramic). Shape edges so that it makes a nice twisted braid pattern. Poke holes on the bottom of the pan with a fork (about 10 times). Bake in the oven for about 15-20 minutes or until lightly brown.
Apple Mixture (Part 1)
5 apples (peeled and sliced)
¾ cups of water
¼ cup sugar
¼ cup honey
1 tsp. cinnamon
¼ tsp. nutmeg
1 Tbsp. butter
pinch of salt
Combine water, sugar, honey in a large pot. Heat until boiling. Add in apples, cinnamon, nutmeg, salt and butter. Cook until the apple is tender.
Egg Paste (Part 2)
¼ cup of Greek yogurt or Creme Fraiche
¼ cup sugar
2 large eggs
pinch of salt
Mix above ingredients together with a whisk. Then, pour cooked apples into the yogurt mixture. Pour the mixture into the pie crust and bake for hour at 375 degrees. Serves 8 people.
Erica's Kitchen All rights reserved©2012
Double Chocolate Mousse
4 ½ oz. High-grade semisweet chocolate (chopped in pieces)
4 ½ oz. High-grade bittersweet chocolate (chopped in pieces)
¼ cup warm water
3 egg yolks
1 tbsp. Kahlua
3 tbsp. powdered or confectioner’s sugar
1 ½ cup whipping cream
Place a large pot of water on high heat. When the water begins to boil, place a pyrex glass bowl on top of the pot to make a double boiler. (You can also use a double boiler.) Place the chopped chocolate in the bowl and melt the chocolate. While the chocolate is melting, whisk the egg yolks in warm water. After the chocolate is melted, slowly stir in the egg yolk and water mixture into the chocolate with the heat turned down to medium. Add in the Kahlua Mix with a whisk until the mixture is combined. Take the chocolate off the pot and allow it to cool while doing the next step.
In a separate bowl, whip the cream and powdered sugar together until soft peaks form. Slowly fold in the chocolate into the whipped cream. Pour into wine glasses or chocolate cups. Refrigerate for 3-4 hours. Top with whipping cream.
Serves 5-6 people.
Erica's Kitchen All rights reserved©2012
4 ½ oz. High-grade bittersweet chocolate (chopped in pieces)
¼ cup warm water
3 egg yolks
1 tbsp. Kahlua
3 tbsp. powdered or confectioner’s sugar
1 ½ cup whipping cream
Place a large pot of water on high heat. When the water begins to boil, place a pyrex glass bowl on top of the pot to make a double boiler. (You can also use a double boiler.) Place the chopped chocolate in the bowl and melt the chocolate. While the chocolate is melting, whisk the egg yolks in warm water. After the chocolate is melted, slowly stir in the egg yolk and water mixture into the chocolate with the heat turned down to medium. Add in the Kahlua Mix with a whisk until the mixture is combined. Take the chocolate off the pot and allow it to cool while doing the next step.
In a separate bowl, whip the cream and powdered sugar together until soft peaks form. Slowly fold in the chocolate into the whipped cream. Pour into wine glasses or chocolate cups. Refrigerate for 3-4 hours. Top with whipping cream.
Serves 5-6 people.
Erica's Kitchen All rights reserved©2012