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Double Musky Cheesecake

This is an easy recipe - if you do one thing that I have trouble convincing my cooks to do: refrain from opening the door. Ever. Don't check on the cheesecake; that's guaranteed to ruin it. Just trust the recipe and you'll see how well it worked in the morning.

1 graham cracker crust
24 box cream cheese
1 1/2 cups sugar
4 eggs
2 cups sour cream
3 Tb lemon juice
1 Tb vanilla

Preheat oven to 325 degrees.

Place cream cheese in mixer bowl, gradually adding sugar. Beat until well-creamed. Scrape sides often as you're mixing it. Add eggs, one at a time, and beat well after each egg. Add lemon juice, vanilla and sour cream and beat two more minutes until all ingredients are well-blended.

Pour into graham cracker crust in springform pan. Hold snap on pan firmly and bang bottom of pan very carefully on countertop to release the air in the mixture. Bake in preheated 325 degree oven for one hour.

Without opening the oven door, turn oven off and allow cake to cool inside the oven overnight. The next morning, remove from oven and refrigerate until ready to serve.


Double Musky Pie

Preheat oven to 350 degrees.

First layer:

3 egg whites
1/4 pinch salt
1/4 tsp cream of tartar
1 cup sugar
1 Tb vanilla
36 saltine crackers, broken into 1/2 inch pieces
1 cup pecans, roughly chopped

Beat egg whites until airy and frothy. While still beating, add salt. Continue to beat and add sugar slowly and cream of tartar. Continue beating until meringue forms stiff and glossy peaks. In the kitchen, we test for this point by drawing a finger through the meringue, if it leaves a canal, it's ready.

Mix meringue, crackers nuts and vanilla completely together. Make sure that each crumb is touched by the meringue.

Spread carefully into a buttered 9 inch pie pan, smooth out to a depth of one inch. Bake in 350 degree oven for 12 minutes. Meringue will be slightly brown around the edges and have a very light crust to touch. Let cool slightly.

Second layer:

2 ounces unsweetened chocolate
1/4 pound butter
1/4 cup flour
1 cup sugar
2 eggs

In double boiler, melt chocolate and butter slowly. Add eggs, half the flour and sugar and mix less that 1/2 minute. Then add remaining flour and sugar, continue to stir. Don't over mix or it will be brittle. It should be slightly granular.

Pour chocolate mixture in a circle from the rim into the center. Bake 35 minutes at 350 degrees.

When done, pie will be slightly crusty on top. A toothpick inserted into edge will not come out clean; the center, however, will be moist and will continue cooking after it's removed from the oven.

Third Layer:

Cool Whip.

Spread topping on pie, the refrigerate until ready to serve.


Double Musky Graham Cracker Crust

1 1/2 packages Nabisco Honey Graham crackers
2 heaping Tb 60-40 butter blend, softened

Grind crumbled crackers and butter blend in food processor. Press into bottom and sides of 9 x 4 inch springform pan.


Apple Cream Cheese Pie

Not a lot of double Musky customers have tasted this pie, because the cooks like it so well. When we make one, the employees usually eat most of it long before dinner.

1 9-inch uncooked pastry shell
3 cups raw Granny smith apples, peeled and thinly sliced
3/4 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt

Cream Cheese Mix:
2 eggs, beaten
1/4 cup heavy cream
8 ounces cream cheese at room temperature
1 tsp vanilla

Preheat oven to 450 degrees.
Mix together apple slices, 1/4 cup of sugar, cinnamon and nutmeg. Arrange in pastry shell in Pyrex pie plate. Bake in preheated 450 degree oven for 15 minutes. Remove from oven. Lower oven temperature to 325.

Pour well beaten cream cheese mixture over apples in pie shell and bake in 325 degree oven for 40 minutes. VARIATIONS; This rich but intriguing pie can easily be made with other fruits.


Alaska Blueberry Cream Cheese Pie

Substitute 3 cups fresh Alaska blueberries for apple. Follow recipe above, except to toss blueberries with 2 tablespoons flour, 2 tablespoons cornstarch, and 1/2 cup sugar. Omit the cinnamon and nutmeg. Crush 1/2 the berries during tossing and get the juices flowing. Proceed with directions above. Fresh pitted cherries and sliced peaches work equally well. For the cherry version, omit the spices and add 2 tablespoons cornstarch and 2 tablespoons flour. For the peaches, keep the spices and add 2 tablespoons cornstarch and 2 tablespoons flour.

Increase the sugar to 1/2 cup for tossing on all pies but apple.

Key Lime Cheesecake

Yield: 1 10-inch cake

Crust

3 cups graham cracker crumbs
2/3 cup sugar
1/3 lb. butter

Filling

16 oz cream cheese
4 oz butter
1/2 cup cold water
1 cup key lime juice
zest from one lime
1/2 oz gelatin
1 1/2 cup sugar

5 eggs
4 oz whipped cream

Mix graham cracker crumbs, sugar, and softened butter. Press into 10-inch springform pan. Bake for 12 minutes at 350 degrees and cool.

Soften gelatin in saucepan with water and lime juice. Cream butter and cream cheese in mixer until smooth. Add sugar, zest, and eggs to gelatin mixture and cook over medium heat, stirring constantly, until slightly thickened. Do not let it boil. Slowly add gelatin mixture to cream cheese while beating. Cool until mixture mounds with a spoon. Fold in whipped cream and pour into crust.


Key Lime Pie

Yield: 2 10-inch pies

Crust

3 cups graham cracker crumbs
2/3 cups sugar
1/3 lb butter

Filling

12 egg yolks
4 cans (14 oz each) sweetened condensed milk
2 cups key lime juice

Mix crumbs, sugar, and softened butter together and press into pie pans. Bake at 350 degrees for 10 minutes.

While crusts are baking, mix the rest of the ingredients together. Pour into hot crusts and bake for 15 minutes more or until set.


Burnt Creams

Yield: 22

1/2 gallon heavy cream
2 cups sugar
22 egg yolks
4 tsp. vanilla

Add sugar to cream and heat until just under boiling. In separate bowl beat egg yolks and vanilla. Slowly add cream to yolks while beating. Place custard cups in hotel pans. Skim off foam from mixture and pour into custard cups. Pour hot water around cups 1/2 inch deep. Bake at 325 degrees until just set, about 30 to 40 minutes. Sprinkle sugar on top and burn with torch.


Carrot Cake

Yield: 15 servings

3 cups flour
2 cups sugar
1 tbl baking soda
1 tbl cinnamon
1 1/2 cup chopped pecans
6 eggs
2 cups oil
1 tbl vanilla
2 cups grated carrot
2 cups shredded coconut
1 20 oz can crushed pineapple, drained

Combine flour, sugar, baking soda, cinnamon, and pecans. Combine the rest of the ingredients in a separate bowl. Combine the two mixtures and pour into a greased and floured 9x15 inch baking pan. Cook at 350 degrees until done, about 50 minutes.

Carrot Cake Frosting

8 oz cream cheese
1/3 lb butter
1 tb vanilla
3 cups powdered sugar
1/3 cup milk

Cream butter and cream cheese in mixer. Add vanilla and powdered sugar and mix until smooth and somewhat fluffy. Add milk until consistency is slightly oozy.


Double Musky Pie

Yield: one ten-inch pie

Crust:

1 cup chopped pecans
32 saltine crackers, broken up
3 egg whites
1 cup sugar
1 tsp. vanilla
Dash of cream of tarter

Top:

2 oz. unsweetened chocolate
4 oz butter
1 cup sugar
1/2 cup flour
2 eggs

Beat egg whites until foamy then add sugar, vanilla, and cream of tarter. Beat until stiff. In a separate bowl, break up the crackers into fingernail sized pieces and mix in the pecans. Fold the egg whites into the crackers and pecans. Put in buttered pie pan, spreading it out in an even layer about 1/2 inch from the top of the pan, and bake for 12 minutes at 350 degrees.

Melt butter and chocolate in double boiler. When crust is almost done, add sugar, flour, and eggs to melted butter and chocolate and mix just enough to combine ingredients. Pour on top of crust in a thin layer from the outside to the center. Drop pie 2 inches onto counter to knock out air bubbles and cook at 350 degrees for about 30 minutes. Top with whipped cream.


Cajun Delight

Yield: 15 servings

Crust:

1 1/2 cup flour
1 1/2 cup chopped pecans
7 oz butter

Thoroughly mix ingredients and form into a ball (may be prepared ahead of time). Mash out flat into a 9x15 inch Pyrex baking dish and bake for 25 minutes at 350 degrees. Cool for next step.

Cream Cheese Layer:

14 oz cream cheese
1 1/2 cup powdered sugar
8 oz whipped cream

Cream powdered sugar and cream cheese together until smooth and fluffy. Scrape the sides of the bowl to ensure complete mixing. Add whipped cream and beat in for just a few seconds, just enough to get the mixture smooth. Spread out on top of the crust in an even, smooth layer

Pudding Layer:

1 1/2 cup instant chocolate pudding
1 1/2 cup instant vanilla pudding
4 cups milk

Add milk to the pudding and quickly whip until all the lumps are gone. Pour on top of the cream cheese layer and tilt it into the corners until the pudding is in an even layer. Let desert set in cooler until it firms up. Top with an even layer of whipped cream and sprinkle chopped pecans on top.


Peanut Butter Pie

Yield: one 10-inch pie

Filling:

8 oz cream cheese
1 cup sugar
1 cup peanut butter
8 oz whipped cream
1 tb vanilla
2 tb melted butter

Topping:

4 oz semi-sweet chocolate
2 tb butter
2 tb salad oil

Cream sugar and cream cheese together. Add peanut butter and melted butter and mix completely. Add 1/3 of the whipped cream and blend until smooth. Fold in remaining cream and spread into cooked pie shell.

Melt topping ingredients in double boiler and let cool until warm to the touch. Pour on top of pie in a thin stream to cover entire top of pie. Use a spatula to cover any missed spots. Cool until set, and cut with a hot knife.


Fresh Strawberry Pie

Yield: one 10-inch pie

1 baked pie shell (10-inch regular or coconut)
1 cup sugar
1 cup water
1/2 cup cornstarch
1/2 cup strawberry jello
2-3 pints strawberries

Cut strawberries into pieces and put into large bowl. Mix water and sugar in saucepan and heat to a boil. Mix cornstarch with enough water to form slurry and stir into boiling water and cook until thickened. Remove from heat and add jello. Let cool for 5 minutes then fold into strawberries and pour into pie shell. Cool and top with whipped cream.


Strawberry Topping

Yield: enough for two cheesecakes

1 cup sugar
1 cup water
2 tb cornstarch
1/2 cup strawberry jello
2 pints strawberries

Prepare using same method as strawberry pie above


Strawberry Bavarian Cream Pie

Yield: one 10-inch pie

1 baked pie shell
2 pints strawberries (quartered)
1/2 cup sugar
1 tb unflavored gelatin
1/2 cup cold water
2 tsp lemon juice
2 cups whipped cream

Combine strawberries with sugar and set aside until sugar dissolves. Soften gelatin in water and heat until dissolved. Combine strawberries, gelatin, and lemon juice. Fold in whipped cream and chill mixture until it mounds when dropped from a spoon. Pour into crust and chill until set, about 3-4 hours. Top with whipped cream.


Strawberries Pompidou

Yield: one 9-inch cake (12 pieces)

Crust:

One musky pie crust in 9-inch springform pan

Filling:

2 cups sour cream
2 oz water
1/2 oz gelatin
2 cups whipped cream
1/2 tb almond extract
3 tb sugar

Prepare crust ahead of time, cooking until completely done (20-30 minutes at 350 degrees) and cool. Cut around edge with a knife. Cut off tops of strawberries and place upright on top of crust. Use strawberry halves around the edge with the cut side against the pan.

Combine gelatin and water and heat until dissolved. Combine with the rest of the filling ingredients and pour over strawberries so that all are covered and there are no voids. Cool until set.

Use a hot towel around the pan to loosen it from the desert and remove it. Cut with a hot knife.


Pie Dough

Yield: 4-5 10-inch crusts

2 1/2 lb all-purpose flour
1 1/2 lb butter flavor Crisco
8 oz cold water
1/2 oz salt
2 oz sugar

Combine flour and Crisco with a fork until peanut sized. Combine salt, sugar, and water. Add to flour mixture and cut in until dough will just stay together. Wrap tightly and store in cooler.


Graham Cracker Crust

Yield: two 10-inch pie crusts or one 10-inch springform crust

3 cups graham cracker crumbs
2/3 cup sugar
1/3 lb butter

Combine ingredients and press into pan.


Coconut Pie Shell

Yield: one 10-inch pie crust

3 cups coconut
1/3 cup butter

Combine and press into pie pan. If pie crust is cooled, the butter will harden and crust can be pressed in better. Bake at 300 degrees until golden brown, about 20-35 minutes


Pecan Pie

Yield: one 10-inch pie

5 eggs
1 1/2 cup brown sugar
1 cup light corn syrup
1/2 tsp salt
1/3 cup butter (melted)
1 tsp vanilla
3 1/2 cups pecans

Beat eggs in bowl. Add the rest of the ingredients except the pecans and mix well. Put pecans in unbaked pie shell and pour mixture on top. Bake at 400 degrees for ten minutes. Turn down to 325 degrees and bake 40 to 50 minutes longer.

Chocolate Pecan Pie

Add three ounces of semi-sweet chocolate to butter in above recipe.


Chocolate Ribbon Pecan Pie

Yield: one 10-inch pie

Filling:

8 oz cream cheese
1/3 cup sugar
1 tsp vanilla
1 egg
1 1/2 cup pecans
1/2 cup chocolate chips

Topping:

3 eggs
1/2 cup sugar
1 cup corn syrup
1 tsp vanilla
1 oz unsweetened chocolate

Beat cream cheese and sugar until smooth. Add vanilla and egg and beat until creamy. Pour into unbaked pie shell and sprinkle pecans and chocolate chips on top.

Mix topping ingredients together and pour on top of first layer. Bake at 375 degrees until set, about 40 minutes.


Pina Colada Pie

Yield: one 10-inch pie

1 coconut pie crust (prepared ahead of time)
1/2 oz gelatin
1/2 cup cold water
8 oz cream cheese
1/2 cup sugar
1/2 cup pineapple juice
10 oz pineapple
8 oz whipped cream
1/3 cup toasted coconut

Sprinkle gelatin over water in small skillet. Heat until dissolved. Beat sugar and cream cheese until smooth. Add gelatin and pineapple juice and mix until smooth. Cool until thick enough to mound with a spoon. Add pineapple and fold in whipped cream. Pour into pie shell and top with coconut. Cool until set.


Rhubarb Cream Cheese Pie

Yield: one 10-inch pie

Filling:

3 cups diced rhubarb
1/3 cup cornstarch
1 cup sugar
1/2 tsp cinnamon
Dash of salt

Topping:

8 oz cream cheese
1/2 cup sugar
2 eggs
1/2 cup heavy cream
1 tsp vanilla

Combine filling ingredients in bowl. Pour into unbaked pie shell and bake for 15 minutes at 450 degrees. Beat cream cheese and sugar until smooth. Add eggs one at a time. Add cream and vanilla and mix well. Pour over rhubarb mixture and bake at 325 degrees for 40-50 minutes or until set. Cool and top with whipped cream.


Chocolate Cream Pie

Yield: one 10-inch pie

1 10-inch baked pie shell
2 1/3 cup milk
1/2 cup sugar
3 egg yolks
2 eggs
1/2 cup corn starch
1/2 cup sugar
2 tb butter
1 1/2 tsp vanilla
1 1/2 oz semi-sweet chocolate
1 1/2 oz baking chocolate

In a double boiler, melt butter, vanilla, and chocolate together. Combine milk and 1/2 cup sugar in saucepan and heat to a boil. Combine egg yolks, eggs, sugar, and cornstarch in stainless steel bowl and whip until smooth. Slowly add milk mixture to egg mixture while beating with whip. Place bowl over medium heat and beat until thickened and boiling. Remove from heat and add chocolate mixture. Mix thoroughly and pour into cooked pie shell. Cool and top with whipped cream and chocolate shavings.


Lemon Cream Pie

Yield: one 10-inch pie

10 oz milk
10 oz sour cream
1/2 cup sugar
3 egg yolks
2 eggs
1/2 cup corn starch
1/3 cup sugar
Zest from one lemon
2 tb butter
1/2 cup lemon juice

Combine milk, sour cream, and 1/2 cup sugar in stainless steel saucepan and heat to a boil. In stainless steel bowl combine egg yolks, eggs, cornstarch, sugar, and lemon zest and whip until smooth. Slowly add milk mixture to egg mixture while beating with a whip. Place bowl on medium heat and whip until thickened and boiling. Remove from heat and add butter and lemon juice. Pour into cooked pie crust and cool. Top with whipped cream.

Meringue:

3 oz egg whites
3 oz sugar

Beat until stiff. Spread on pie and bake until golden brown (5-10 minutes at 350 degrees)


Coconut Cream Pie

Yield: one 10-inch pie

2 cups milk
1/2 cup sugar
3 egg yolks
2 eggs
1/2 cup cornstarch
1/2 cup sugar
2 tb butter
1 1/2 tsp vanilla
2 cups coconut (toasted)

 

Combine milk and 1/2 cup sugar in saucepan and heat to a boil. In stainless steel bowl combine egg yolks, eggs, cornstarch, and 1/2 cup sugar. Whip until smooth. Slowly add milk mixture to egg mixture while beating with whip. Place bowl on medium heat and whip until thickened and boiling. Remove from heat and add vanilla, butter, and coconut. Set aside enough coconut to garnish top of pie. Pour into cooked pie shell and cool. Top with whipped cream and sprinkle coconut on top.


Butterscotch Cream Pie

Yield: one 10-inch pie

2 cups milk
3 egg yolks
2 eggs
1/2 cup cornstarch
10 oz brown sugar
3 oz butter
1 1/2 oz butter
1 1/2 tsp vanilla

 

Heat milk in saucepan to boiling. Melt brown sugar and 3 oz butter in small skillet and add to milk. Combine egg yolks, eggs, and cornstarch in stainless steel bowl and beat until smooth. Slowly add milk mixture while beating with whip. Place bowl on medium heat and whip until thickened and boiling. Remove from heat and add butter and vanilla. Pour into cooked pie shell and cool. Top with whipped cream.


Chocolate Mousse (for Musky Cakes)

Yield: two cakes or two 10 inch pies

12 oz butter
20 oz semi-sweet chocolate
8 egg yolks
12 egg whites
6 tb sugar

Melt chocolate and butter in double boiler. Cool until no longer hot to the touch. Beat in egg yolks one at a time. Beat egg whites until soft peaks form. Add sugar and beat until mixed in. Fold into chocolate mixture and pour into cooked shell or onto Musky cakes. Cool until set.


Chocolate Whipped Cream

Yield: enough for two Musky Cakes

32 oz cool whip
6 tb cocoa powder

Put cool whip in large bowl. Sift cocoa powder onto cool whip. Mix together with whip.


Musky Cake

Yield: two 9-inch cakes, 24 servings

Prepare two Musky pies but bake them in 9-inch springform pans and cool. When cool, cut around edge with a thin knife.

Prepare chocolate mousse and pour on top of cakes and cool until set.

Prepare chocolate whipped cream. Cut around edge of pan and remove from cake. Also remove bottom of pan. Place cake on flat metal sheet or cutting board with foil on it. Apply 1/2 inch of chocolate whipped cream on top of cake, slopping it over the edge a little. Apply 1/2 inch of cream around the side of the cake, making it as square to the top as possible. Use a frosting knife to smooth cream out until you have a cylinder shaped dessert that is smooth and square-edged. Use a hot knife to cut cake. Cut into 12 pieces, spreading pieces apart as you go, and immediately plate up. Lay each piece on its side.


Chocolate Cheesecake

Yield: one 10-inch cake (12 servings)

Crust:

3 cups graham cracker crumbs
2/3 cup sugar
1/3 lb butter

Filling:

1 1/2 cup water
1/2 oz gelatin
2 cups sugar
5 eggs
4 oz butter
16 oz cream cheese
4 oz whipped cream
4 oz baking chocolate

Combine crust ingredients and press into 10-inch springform pan. Bake at 350 degrees for 12 minutes then cool.

Put water in saucepan and sprinkle gelatin on top to soften. Melt chocolate in double boiler. Add eggs and sugar to gelatin mixture. Cook until slightly thickened. Cream butter and cream cheese. Add egg mixture a little at a time to cream cheese mixture. Add melted chocolate. Cool until mixture mounds slightly. Fold cream into mixture and pour into crust. Cool until set.

 

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