Recipes

Our recipes in Newport, KY

Every year for our open house we have a competition and select the winning recipes. Here are some of the many winning recipes over the years. Items marked with an asterisk can be found in our shop. Talk to us today to learn more about our many recipes in Newport, KY.
Custom Bday cakes in Newport, KY

Nut snowballs

•  1/4 cup finely ground almonds
•   1/4 cup finely ground hazelnuts
•   3/4 cup powdered sugar
•   1 egg white
Also to coat: 2 egg whites and powdered sugar, or use powdered egg whites/meringue powder mixed with water. Preheat oven to 350 degrees. Line a baking sheet with waxed paper. In small bowl, mix nuts together. Add sugar; gradually add sufficient egg white to form a paste. Wet hands; form nut paste into 24 small round balls. In small bowl whisk 2 egg whites lightly until slightly frothy. Dip balls into egg white; roll in powdered sugar to coat. Place in paper cups on baking sheet and bake 12 to 15 minutes or until golden on top and firm to touch. Remove from baking sheet; cool on wire rack 12 hours. Dust with a little extra powdered sugar. Store in an airtight container up to 1 week.

Christmas puddings

•  3/4 cup finely chopped dried figs
•  1/2 cup ground almonds
•  2 tablespoons powdered sugar
•  2oz. dark chocolate,* grated
•  Topping: 1 Tbsp. heavy whipping cream
•  *2 oz. white chocolate
•  2 teaspoons Brandy* flavoring
•  2 teaspoon lemon juice
•  1 egg white Or use dry egg white
•  1 tsp. brandy
Decorate with marzipan and cherries or use icing. In medium bowl mix figs, almonds, sugar, chocolate, brandy and lemon juice. Add egg white, a teaspoon at a time, to bind mixture. Chill 2 hours. Form a small walnut sized ball, roll in palm of hand until smooth. Using a very sharp knife, cut off 1/3 of ball so it will sit flat. Repeat, returning extra pieces to mixture each time. Refrigerate in covered container up to 2 weeks. To make topping, heat cream in a small saucepan until bubbling. Remove from heat and add chocolate. Cover and let stand 5 minutes. Add brandy. Stir until smooth. Trickle topping over each pudding to simulate custard. Decorate as desired.

Candied orange or grapefruit peels

•  2 large, thick skinned oranges or grapefruit
•  1 1/2 cups sugar
•  1 cup water
•  super fine sugar
Cut each orange into 1/2; discard pulp. Cut each 1/2 of peel into 4 pieces. Cut peel pieces in triangular shapes or strips. In small saucepan, bring orange peel, covered with cold water to a boil over medium heat. Drain. Repeat procedure 6 times, cooking peel the last time until soft. Drain. In a small saucepan, cook sugar and water over low heat until sugar dissolves. Adjust heat to medium. Bring to boil. Add pieces of peel. Cook uncovered until sections are clear and transparent. Using a slotted spoon, remove peel to a wire rack set over a baking sheet. Separate pieces; let set 48 hours or until firm. In bowl, dust peel with sugar. Dry on wire rack 6 hours. Refrigerate in a covered container up to 4 weeks.

Glazed apricot pecans

•  40 pecan or walnut halves
•  Apricot puree: 1/4 cup (2oz) + 2 tablespoons dried apricots
•  2 Tablespoons powdered sugar
•  Toffee: 1 cup sugar
•  1/4 cup ground almonds
•  1 teaspoon brandy
•  1/3 cup water
In a small saucepan, cook apricots covered with water until soft. Drain and puree apricots. In medium bowl combine apricots, powdered sugar, almonds and brandy. Chill 2 hours before using, or up to 2 days. Place a teaspoon of apricot mixture on a nut; top with another nut. Press together gently. Remove excess apricot mixture. Grease a wire rack and baking sheet with pan grease* Place wire rack over baking sheet. In a small saucepan cook sugar and water over low heat. Swirl mixture occasionally until sugar dissolves. Adjust heat to medium. Cook until mixture is a light golden brown. Remove from heat. Quickly drop nuts one by one into toffee. Using a small spoon remove immediately; cool on wire rack and refrigerate in covered container up to 12 hours.

Apricots with hazelnut filling

•  9 to 12 Medium dried apricots, halved
•  1/2 cup hazelnuts
•  1/2 cup powdered sugar
•  To coat: 3 oz. dark chocolate*
•  2 teaspoons orange flavored liqueur
•  1 egg white
Preheat oven to 350 degrees. In a small bowl, cover apricots with boiling water. Let stand 3 minutes. Drain and spread on paper towel to dry 1 hour. Roast hazelnuts on a baking sheet in preheated oven 10 minutes or until golden brown and skin has blistered. Wrap in a towel; let stand 5 minutes. Rub towel to remove skins. Grind nuts finely. To make filling, mix nuts with sugar, orange liqueur and sufficient egg white to form a moist paste roll filling into small ovals the length of an apricot, place filling on each apricot fold apricot over to enclose filling. Press apricot to make a neat shape, showing some filling. Chill 1 hour. Melt chocolate in bowl in microwave, or top of double boiler over hot water. Dip one paper between layers up to 10 days.

White truffle

•  1/4 cup slivered almonds
•  2 tablespoons finely chopped mixed glace fruit
•  3 tablespoons whipping cream
•  To coat: 1/2 cup toasted coconut
 ​•  3 1/2 oz. white chocolate, chopped
•  1 tablespoon kirsch or brandy
Toast almonds in a dry frying pan until golden, stirring occasionally. Chop finely. In a small bowl mix almonds with glace fruits. Bring cream to a boil in a small saucepan. Remove from heat and add chocolate to cream. Cover and let stand until chocolate softens. Stir until smooth. Mix in Kirsch or brandy, nuts and fruit. Refrigerate in a bowl until firm. Form into 24 balls. Roll balls in toasted coconut. Store in refrigerator up to 10 days. To serve place in small paper cups.

Cream puffs/eclairs

• 1/2 cup all-purpose flour
•  Pinch of salt
•  1/2 cup cold water
•  1/4 cup butter, cubed
•  3 eggs
Preheat oven to 425 degrees. Grease and lightly flour 2 baking sheets. Shake off excess flour. Sift flour and salt onto waxed paper. In a small saucepan bring butter and water to boil over low heat. Butter should melt by the time liquid bubbles. Remove from heat. Using waxed paper as a chute, add flour. Stir immediately with a wooden spoon. Mixture will thicken and form a ball in pan. Transfer to a mixing bowl or stand mixer with paddle attachment. In a small bowl, beat 2 eggs with a wooden spoon. Gradually add 2 eggs. Beating well between each addition, until mixture is glossy and thick. To make puffs, spoon mixture into a pastry bag fitted with a plain nozzle 1/2 inch in diameter. Pipe 50 puffs 1 inch in diameter onto prepared baking sheets. Release pressure before lifting bag. If making eclairs, pipe 1 1/2 inch lengths. Glaze top of each puff with remaining egg. Bake in preheated oven 12 minutes. Adjust temperature to 350 degrees and bake 10 minutes until the puffs are firm to touch and golden brown. Remove puffs from baking sheets. Pierce side of each puff with a sharp knife. Turn off oven; open door. Place puffs in oven 10 minutes to dry completely. Cool. Refrigerate in covered container up to 1 week or freeze wrapped up to 1 month. Crisp by baking at 350 degrees 5 minutes. Makes 50 puffs.
•  2 egg whites
•  Pinch of salt
•  1 1/4 cups shredded coconut
•  1 teaspoon vanilla extract
For filling eclairs, mix cream and vanilla. Cut a small slit in one end of each eclair. Spoon cream into a pastry bag fitted with a plain nozzle. Fill each eclair with cream or cut each eclair in half. Spoon or pipe cream onto bottom; replace top. To make icing, in a small saucepan, combine butter chocolate and cream. Cook over low heat until chocolate melts. Add sugar; mix well. Stir in a small amount of warm water until icing is smooth. Coat tops of eclairs with chocolate icing.

Chocolate Almond Crisps

• 1 1/2 cups ground almonds
•  1/2 cup superfine sugar
•  pinch of salt
​•  2 oz dark chocolate*, chopped
•  3 egg whites
•   1 teaspoon vanilla extract*
Preheat oven to 325 degrees. Line a baking sheet with parchment paper*. Toast almonds in a dry frying pan until golden brown. Stir occasionally. Remove pan from heat. Stir in sugar and salt. Melt chocolate in bowl or top of double boiler set over pan of hot water. Stir until smooth. In a medium bowl stir chocolate into almond mixture. Add 2 egg whites to form a paste. Add vanilla. In a bowl beat remaining egg white until stiff. Fold through mixture, 1/3 at a time. Drop teaspoonfuls of mixture 1 inch apart of line baking sheets. Bake in preheated oven 25 to 30 minutes or until set cool on baking sheet on wire rack 5 minutes. Remove from baking sheet; cool on wire rack. Store in an airtight container up to 2 weeks. Makes 60 cookies.

Pistachio Wafers

•  1/4 cup butter, cubed
•  1/2 cup superfine sugar
•  1 teaspoon vanilla extract
•  2 egg whites
•  1/2 cup all purpose flour
•  1/4 cup pistachio nuts
In a medium bowl, cream butter and sugar until light and fluffy. Add vanilla. In a small bowl, beat egg white until frothy. Using whisk, gradually add egg whites to sugar mixture. Sift in 1/3 of flour; stir well. Repeat twice with remaining flour. Let stand 10 minutes. In a small bowl cover nuts with boiling water. Let stand until water is tepid. Remove skins; chop nuts finely. Pre heat oven to 350 degrees. Grease 2 baking sheets. Drop teaspoonfuls of wafer mixture about 3 1/2 inches apart on prepared baking sheets. Using a knife spread wafers to a thin circle 3 inches in diameter. Sprinkle nuts on top. Bake in preheated oven 10 minutes or until wafers are pale brown. Remove wafers; place over rolling pin to curve slightly, cool on a wire rack. Repeat procedure with remaining dough. Store in an airtight container up to 2 weeks.
Talk to us today to learn more about our recipes in Newport, KY.

Two Tone Truffles

•  White center: 2 teaspoons light corn syrup
•  1/4 cup whipping cream
•  Chocolate coating:1/4 cup butter, chopped
•  3 tablespoons whipping cream
•  6 1/2 oz dark chocolate*
•  5 oz white chocolate, chopped*
•  2 Tablespoons Grand Marnier
•  Unsweetened cocoa powder
To make white center combine corn syrup and cream in a small saucepan. Bring to a boil. Remove from heat and add white chocolate. Leave stand few minutes until white chocolate melts and, if necessary, return to low heat. Pour mixture into a medium bowl line with foil. Chill until firm. Form mixture into 6 balls. Freeze until firm. To make chocolate coating, melt butter in a small saucepan on low heat. Add dark chocolate, remove from heat. Stir until smooth add cream and Grand Marnier. Chill until slightly firm. To assemble truffles, divide dark chocolate mixture into 6 balls Flatten each ball. Wrap around white chocolate ball. Roll between hands to form and even surface. Roll balls in cocoa. Freeze until firm Wrap each ball in plastic wrap and then in foil. Store in freezer up to 8 weeks. To serve cut each frozen ball in 1/2 using a knife dipped in boiling water. Divide each half into 3 wedges. Place in paper cups, white side up.

Walnut Coffee Creams

•  1/4 cup whipping cream
•  2 teaspoon light corn syrup
•  1 1/2 teaspoons instant coffee powder 1/2 cup powdered                     sugar
•  3 oz dark chocolate, melted
•  40 walnut halves or large walnut pieces
•  2 Tablespoons Grand Marnier
•  Unsweetened cocoa powder
In a small saucepan, cook cream and corn syrup over low heat until corn syrup dissolves. Remove from heat; add coffee, mix thoroughly; cool. Stir in sugar; mixture should form soft peaks. If not, add some additional sugar. Chill covered 2 hours. Drop melted chocolate by teaspoonfuls on waxed paper and flatten to form small chocolate buttons. Let set. Spoon filling into a pastry bag* fitted with tip 21*. Pipe a rosette around edge of each chocolate button. Leave indentation in center. Place a walnut piece in center cavity. Chill 30 minutes or until firm. Remove from paper. Refrigerate in a covered container with waxed paper between, layer for up to 2 weeks. Makes 40.

Florentines

•  1 tablespoon finely chopped blanched almonds
•  1 tablespoon finely chopped walnuts
•  1 tablespoon finely chopped glace cherries
•  1 1/2 chopped mixed citrus peel
•  4 tablespoons brown sugar
•  2 tablespoons all-purpose flour
•  3 tablespoons butter, cubed
•  3 oz dark chocolate chopped*
Preheat oven to 350 degrees. Grease 2 baking sheets*. In medium bowl, mix almonds, walnuts, cherries and citrus peel. In a small bowl mix sugar with flour. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Add sugar mixture to fruit; mix well. Drop mixture by teaspoonfuls about 2 1/2 inches apart on prepared baking sheets. Flatten top of each. Bake in preheated oven 8 minutes or until golden. Use a palette knife to create rounds. Cool on baking sheets on wire racks until firm. Remove cookies from baking sheets; cool completely on wire racks. Melt chocolate in a bowl or top of double boiler set over hot water. Stir until smooth. Spread chocolate over flat side of cookies, making wavy line in chocolate with fork or use pastry triangle*. Let stand until chocolate is set . Refrigerate in airtight container up to 1 month. Makes 25.

Coconut macaroons

•  1/2 cup sugar
•   Pinch of salt
•   1/4 cup water
•   2 egg whites
•   1 1/4 cups shredded coconut
•   1 teaspoon vanilla extract
Preheat oven to 325 degrees. Grease 2 baking sheets. In a small saucepan, cook sugar and water until sugar dissolves. Adjust heat to medium; cook syrup to soft ball stage (234 degrees). In medium bowl beat egg whites and slat until stiff. Gradually add sugar syrup. Beat constantly until mixture is thick and glossy. Add coconut and vanilla. Stir well. Drop by teaspoonfuls 1 inch apart on prepared baking sheets. Use a wet spatula to even sides. Bake in preheated oven 20 to 25 minutes until crisp and light golden brown. Remove from baking sheets. Cool on a wire rack. Store in an airtight container up to 6 weeks. Makes 50.

Coffee Meringues

•  2 egg whites
•  1/2 cup powdered sugar
•  Filling: 1/3 cup whipped cream
•  2 teaspoons hot water
•  To decorate: 16 small pieces glace cherry
•  2 teaspoons instant coffee powder
Preheat oven to 300 degrees. Line baking sheet with parchment paper*. Beat egg whites and sugar in heatproof bowl over a pan of simmering water until stiff. Dissolve coffee in water. Add coffee to meringue and beat. Remove ¼ cup of meringue; cover and refrigerate for use as filling. Drop remaining meringue by teaspoonfuls into 32 small mounds of similar size on paper lined baking sheet. Bake meringues in preheated oven 30 minutes or until crisp. Cool on baking sheet or wire rack. Carefully remove cooled meringues from paper and store in airtight container up to 2 weeks. To make filling; mix reserved meringue with whipped cream; blend well. Store in refrigerator up to 4 days To serve, join pairs of meringues together with filling place in paper cups* to decorate place a small piece of glace cherry on top of cream filling.

Meringue Crunchies

•  1 egg white
•  Pinch of salt
•  1/3 cup sugar
​•   3/4 cup crushed cornflakes
•   2oz dark chocolate* chopped fine
Preheat oven to 325 degrees. Grease a baking sheet. In a small mixing bowl, beat egg white with salt until stiff. Gradually add sugar and beat to a stiff meringue. In a separate bowl, mix cornflakes and chocolate, fold into meringue. Drop teaspoonfuls of mixture on greased baking sheet. Bake in preheated oven for 20 minutes or until firm to touch. Remove from baking sheet; cool completely on wire rack to crisp. Store in an airtight container up to 3 weeks. Makes 50 crunchies.

Coffee Cream Puffs: use cream puff recipe above to make shells

•  Filling: 1 cup milk
•  1 egg
•  1 tablespoon all-purpose flour
•  1 tablespoon cornstarch
•  2 tablespoons sugar
•  ICING: 1 tablespoon cream
•  1 teaspoon instant coffee powder
•  2 teaspoons brandy or cognac
•  1 teaspoons instant coffee powder
•  1 teaspoon hot water
•  2 tablespoons whipping cream whipped
•  1/2 cup powdered sugar
In a small saucepan, heat milk until almost boiling. In a medium bowl, beat egg with flour, cornstarch and sugar, gradually whisk milk into egg mixture. Return mixture to pan. Cook, stirring constantly 2 minutes or until mixture thickens and comes to a boil. Remove from heat; Add vanilla and brandy or cognac. In a small bowl, dissolve coffee powder in hot water. Mix into hot mixture cool until firm. Fold in whipped cream, chill until thick. Filling can be frozen up to one month. Thaw at room temperature; stir to smooth. Heat cream and coffee powder until bubbling. Remove from heat add sugar; stir until smooth cook until tepid. Pour or spoon icing on top of each filled puff. Refrigerate. Eat within a few hours.

Butter Pastry Tart Dough

•  1 cup all purpose flour
•  pinch of salt
•  1/3 cup butter, cubed
​•  2 teaspoons powdered sugar
•  1 tablespoon lemon juice
In a medium bowl, sift flour with salt. Place butter in center of flour. Add sugar and lemon juice. Stir with end of a blunt knife to make a soft, lumpy dough. Do not us a fork or dough with not be right consistency. Knead in bowl 8 to 10 strokes or until dough binds together. Form pastry into a ball. Wrap in plastic wrap; refrigerate 20 minutes until firm or freeze. Preheat oven to 350 degrees. Grease 48 miniature tart pans. Roll half of pastry very thinly between 2 layers of waxed paper. Using a tart pan as a cutter. Press into pastry. Line tart pan with pastry circle. Repeat procedure for remaining tart pans. Refrigerate 20 minutes or until firm. Prick pastry with poultry skewer. Line pastry edges with foil. Arrange tart cups on baking sheets. Bake in preheated oven 8 to 10 minutes or until set. Remove foil. Bake 3 minutes until light golden brown. Makes about 48 cups.

Brandy Snap Baskets

•  1/3 cup butter, cubed
•  3 tablespoons light corn syrup
•  1/3 firmly packed light brown sugar
•  1/2 teaspoon grated fresh ginger
•  1 teaspoon ground ginger
•  1/2 cup all purpose flour
Preheat oven to 350 degrees. Grease a baking sheet. In a small saucepan, cook butter with corn syrup and brown sugar over low heat until butter melts. Stir occasionally. Add fresh and ground ginger. Remove from heat. Sift flour into a medium bowl. Mix liquid into flour stir well. Drop teaspoonfuls of mixture about 2 inches apart on prepared baking sheet. Bake in preheated oven 5 to 7 minutes or until golden brown. To make a basket: remove 1 cookie from sheet and place over a tiny inverted cup, measuring cup, or egg cup 2 seconds. Gently squeeze sides into shape. Cool on a wire rack. Repeat with remaining cookies. Store in an airtight container 10 days. To serve, fill with whipped cream and fresh fruit. Brandy Snaps: follow above recipe. After removing cookies from oven, loosen from pan with a spatula. Cool 5 seconds. Roll each cookie smooth side outward, around handle of a wooden spoon. Cool completely on wire rack. Repeat with remaining cookies. To serve fill with whipped cream or filling of your choice.

Lattice jam cookies

• 1 1/2 cups all purpose flour
•  1/2 teaspoon baking powder
•  pinch of salt
•  1/2 cup butter cubed
​•  1/2 cup superfine sugar
•  1 egg yolk
•  1 teaspoon vanilla extract*
•  1/2 cup raspberry* or apricot filling* 
Grease baking sheet. In a medium bowl sift flour with baking powder and salt. Tip the flour mixture into a food processor or use a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Add sugar, egg yolk and vanilla. Mix to a paste. Knead in bowl 5 seconds until mixture holds together. Divide dough; wrap each half in plastic wrap. Chill for 1 hour or until firm. On a flat surface roll 1 section of cookie dough to 16x8. Place on prepared baking sheet. Spread top with filling. Roll out remaining section of cookie dough; cut into strips. Criss-cross strips over filling to form a lattice. Chill 20 minutes. Preheat oven to 350 degrees. Bake in preheated oven 25 minutes or until golden. Loosen cookie from baking sheet. Cool completely on wire rack. Cut cookie into 50 pieces. Store in airtight container up to 10 days.
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