Although Five Spice may be most fervently remembered for Sesame Peanut Noodles, Siu Mai, Pad Thai, or any of a few hundred other Asian-inspired dishes, their desserts were often the not-so-secret reason we walked out of the restaurant at the end of a meal saying, “Wow, that was great.”
We’ve shared a few of the iconic recipes so far – like the Ginger-Tangerine Cheesecake, the Blackout Cake, and (my personal favorite) the Lemon Chocolate Chocolate Cheesecake.
We’ve gathered the remaining cake-and-pie stragglers and convened them here.
- 2 large cream cheese (3# each)
- 1½ cup sugar
- 1½ cup cream
- 12 eggs
- 1 Tablespoon almond extract
- ⅔ cup Bailey's Liqueur
- ⅓ cup Jameson
- 1 cup Heathbar (crushed)
- 7 ounces chocolate chips (melted)
- Combine cream cheese, sugar, cream, eggs, almond extract. Beat well and divide batter in half.
- In one half, add the Bailey's and the Jameson.
- In the other half, add the Heathbar and chocolate chips.
- Combine as for a marble cheesecake. Add to a chocolate crust, 2 pans.
- Cook at 270F for 90 minutes. Open the oven for another 30 minutes.
- Close the oven, turn it off. Let set for 2 hours in the oven.
- 12 egg whites (or ¾ cup)
- 1½ teaspoon cream of tartar
- 2 cups flour (sifted)
- 2 cups sugar
- ½ cup cocoa (sifted)
- 1 pint whipping cream
- ⅔ cup sugar
- ½ cup cocoa
- Beat egg whites until fluffy. Add cream of tartar.
- Fold in flour, sugar, cocoa.
- Pour in flute pan. Bake 35 min [no temp given]. Cool upside down.
- Beat whipping cream, blend in sugar and cocoa.
- 3 cups chocolate cookie crumbs
- ½ cup butter (melted)
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ½ cup butter (melted)
- ¼ cup sugar
- 1 cup espresso (double strength)
- 2 envelopes gelatin
- ⅔ cup sugar
- ¼ teaspoon salt
- 6 egg yolks (or 2/3 cup pasteurized yolks)
- ½ cup brandy
- ½ cup dark creme de cacao
- 6 egg whites (or 2/3 cup pasteurized whites)
- ⅔ cups sugar
- 2 cups whipping cream
- Mix chocolate cookie crumbs and butter. Press into pie pans.
- Mix graham cracker crumbs, butter, and ¼ cup of sugar. Press into pie pans on top of chocolate crust.
- Bake at 350F for 10 minutes +/-, then cool.
- Sprinkle gelatin on hot coffee. Stir to dissolve. Add sugar, salt, and yolks.
- Heat over low heat if necessary to dissolve solids. DON'T BOIL. OFF HEAT.
- Add liquors, chill until mixture "mounds" slightly.
- Beat egg whites to soft peaks, add sugar. Beat to stiff peaks.
- Separately, whip cream. Fold together with beaten whites. Fold all into coffee mixture. Pour into shells, chill or freeze.
May be frozen.
- ⅔ cup marmalade
- 2 cups butter (softened)
- 2 cups sugar (+2 tablespoons)
- lemon zest (from one lemon)
- 4 eggs (beaten)
- ¾ teaspoon salt (good salt!)
- 2 teaspoon citrus extract
- 1 pinch cayenne
- 1 pinch black pepper
- 2⅔ cups flour
- ⅓ cup cornstarch
- 2 teaspoon baking soda
- lemon juice (from one lemon)
- 1 cup soy milk
- Prep 2 lb cake pans with parchment (not wax).
- Line bottoms evenly with marmalade.
- Cream butter, sugar, and zest thoroughly.
- Add eggs, scraping. Mix thoroughly but not excessively.
- Mix salt, cayenne, black pepper, flour, corn starch, baking soda, set aside.
- Mix soy milk, lemon juice, citrus extract, set aside.
- Alternatively add solid mix and liquid mix, scraping as you go.
- Make 3 layer cakes with lemon curd and rich icing and decoration.
- 4 large peaches (or pears!)
- ¼ cup butter
- ½ cup brown sugar
- 2-3 slices ginger root
- ½ cup butter
- ¾ cup sugar
- 3 egg yolks
- ½ cup sour cream
- 1½ cups flour (sifted)
- ¼ teaspoon baking soda
- ¾ teaspoons baking powder
- 1 teaspoon vanilla
- 1 Tablespoon ginger powder
- Peel and slice fruit, arrange in well greased pan (see picture)
- Melt butter, brown sugar, and ginger slowly to make syrup. Remove ginger. Pour syrup over peaches.
- Cream butter and sugar. Add egg yolks and mix well.
- Blend remaining ingredients then add to butter-sugar-egg mix.
- Spread over peaches. Batter is dense, use hands to spread.
- Bake at 350F for 40-50 minutes. Check at 30 minutes!
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