Holiday Treats and Sweets

Female: This episode of Tamra Davis cooking show sponsored by Samsung home appliances. Smart thinking, simple living. Tamra Davis: Hello. I’m Tamra Davis and thanks to Samsung. I’m going to be showing you how to make three holiday desserts. These are three of my favorite desserts. Female: These are all pretty easy to make too, tartarin, a vegan pecan pie and coconut snowmen. Tamra Davis: The first thing I’m going to do is make a vegan pecan pie. So I need to melt a stick of margarine and I’m going to do that in a microwave, that’s the easiest way. So check this perfect. So it looks like it takes about 30 seconds to melt the butter, excellent. Female: Mix all the ingredients in the blender. Its one cup of sugar, one stick of earth balance or other margarine melted. An 1/8 of cup of molasses, 2 tablespoons of flour you can use any kind. Four tablespoons of soy milk or you can also use riser omen milk. Two teaspoons of vanilla, two eggs substitutes including the water to mix a pinch of salt, ,mix all the ingredient in the blender on high. Tamra Davis: I want to preheat the oven, so I’m going to do that really quickly bake 350, start. Now the only thing to do with this is add one cup of pecan, a half of the cup. I love pecans. I’ll shake that up. Female: Pour into the pie shell. Tamra Davis: Okay, I’m going to put this in the oven now. Female: Bake in the center rack for about 40 to 45 minutes or until the center is no longer liquid. Tamra Davis: And then you just want to slightly go like this and see that it’s firming up in the center. Female: Take it out of the oven and onto a counter top to cool and then place it in the refrigerator for at least an hour before serving. The pie will continue to firmed when its in the refrigerator. Tamra Davis: Okay so next step I’m going to make the Tarte tatin and you need about 8 to 10 apples. So I’m using golden delicious but pippin also works really well or granny smith works really well and I need them peeled, cored in quarter. Female: Cut your apples into quarters. Put them in a bowl and sprinkle them with the juice of a half of lemon. Tamra Davis: And that will keep them from turning brown. Female: I also like to add a little bit of lemon zest. Tamra Davis: And then very gently using this is called the rasp, I’m going to put a little bit of lemon peel in there. You don’t want to go down to the white. You just want the lemon peel. Okay so just toss this with your hands to make sure all these apples are coated with that lemon juice. Make sure there’s no seed in there. Female: Preheat the oven to 425. You’re going to need a pan that’s going to be able to go it from the stove top to the inside of your oven. Melt the butter in the bottom of the skillet. Add the sugar and spread the sugar evenly and then top with the apples. Tamra Davis: If you want to get them really close together and tie lemon there, you want it to be really thick. Let’s go all the way around. Female: You can go on almost two a second layer. You just want to make sure you don’t see any holes through to the pan. Cook on a medium high heat for about 20 minutes. They should be rich in color and bubbling but be careful you don’t want to burn the sugar at this point. Tamra Davis: When you put the Tarte tatin in and out of the oven you have to wear heavy duty mitts because this is going to be hot. Bake for 25, beautiful it starts and then I’m going to put this in for 20 minutes. That’s the timer. So I’m using the pot pastry that I bought in the supermarket but you can also use regular high crust. What we’re going to do is cut it into the shape of the Tarte tatin pan. Honestly, all I need to do is I’m just going to cut the corners of because I’ll took it in. So I think this is going to work. Female: Remove from the oven carefully, place on the stove top and cover with your crest. If your crest is too big you can tack it on the side a bit. We turn the pan to the oven and bake for another 20 minutes or until the pastry is golden. Cool for about10 to 15 minutes, just enough time for the juices to set then you’re going to place a plate over the pan and carefully flip the Tarte over. And if any of the apples stick to the pan just go ahead and put them back on to the Tarte. Serve well warm with some vanilla ice cream or it’s delicious as it is. Tamra Davis: Okay so the next thing I’m going to make is coconut snowman. So you need vanilla ice cream, have right here and some shredded coconut. I’m going to assemble the coconut guys here and then my kids are going to decorate them when they get home from school today. So the first thing you’re going to do is just scoop out some vanilla. Get ready to get a little messy. Female: Roll the ice cream in two or three different size balls and rolls them in a shredded coconut. Tamra Davis: We need to use the coconut to help form it because it could get kind of cold on your hands and then we’re going to make some little or heads too. All my kids are going to go crazy over these. You got to work a little fast because you’re working with ice cream. Female: Place them on wax paper or foil on a baking sheet and put them in freezer. Tamra Davis: Look there’s a little pull out for. You can stick as right like this, perfect. Female: It should set in about an hour. Tamra Davis: Okay you guys, here they are. So pick a head a smaller one probably you could do three or you could do two. Female: Decorate their faces with candy or raisins and nuts and you can be creative with arms and use a little twigs or something it above. It’s fun and delicious and the kids love it.