Best Imposter Dessert Blt Recipes

CREME BRULEE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Brush or spread the butter over the bottom and sides of a 2-quart flame-proof baking dish.
• Fill the prepared baking dish with the cubed bread. In a large bowl, whisk together the milk, eggs, 1/2 cup sugar, vanilla, cinnamon and salt. Pour the liquid mixture over the bread, turning the cubes gently with a spatula so the bread is coated. Let sit for 10 minutes so the bread absorbs the custard mixture.
• Press down gently with a spatula to distribute the custard and bread evenly in the dish. Bake for until the pudding is set in the center but still very moist and the top is lightly browned, 30 to 45 minutes.
• Meanwhile, mix together the remaining 2 tablespoons sugar with the smoked paprika in a small bowl. When the pudding is set, remove it from the oven. Preheat the broiler. Top the pudding with an even layer of the potato chips and sprinkle with the sugar and paprika mixture. Broil until the top is toasted and deeply golden. Cool for 10 minutes; serve warm.

BLT CAKE

Steps:

• Make the bread: Cut 1 pound cake into twelve 1/2-inch-thick slices, then halve each slice on the diagonal. Mix 2 teaspoons almond extract with 1/8 teaspoon brown gel food coloring; brush lines on the pound cake with a food-safe paintbrush or press on with a wooden skewer.
• Make the tomatoes: Heat 1 cup each sugar and water in a small saucepan over medium heat until dissolved. Add 2 cups thinly sliced strawberries; let soak, turning occasionally, 5 minutes. Transfer to a parchment-lined baking sheet with a slotted spoon. Let cool.
• Make the mayonnaise: Whisk 3 egg whites and 1 cup sugar in a heatproof bowl set over a pan of simmering water until dissolved, 3 minutes. Remove the bowl from the pan; beat with a mixer on high speed until stiff and glossy, 5 minutes. Beat in 2 sticks softened butter, 1 tablespoon at a time, until smooth. Beat in 1/2 teaspoon kosher salt.
• Make the lettuce: Melt 1 cup each light green and dark green candy melts and 1/4 cup white candy melts in the microwave in separate bowls. Pour over a crumpled piece of parchment on a baking sheet; swirl the colors with a toothpick. Let set, then break into pieces.
• Make the bacon: Roll out 2 ounces each pink, white and brown fondant into three 10-inch logs; twist together. Roll out the log into a 6-by-12-inch rectangle on a cornstarch-dusted surface. Fold in half and reroll. Cut into twelve 1-inch-thick strips, then shape into wavy strips of bacon and let dry.

IMPOSSIBLY EASY BLT PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer bacon and cheese in pie plate.
• In medium bowl, stir Bisquick mix, 1/3 cup mayonnaise, the milk, pepper and eggs with wire whisk until blended. Pour into pie plate.
• Bake 25 to 30 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving. Spread 2 tablespoons mayonnaise over top of pie. Sprinkle with lettuce. Place tomato slices on lettuce.

ISOMALT LOLLIPOPS

Steps:

• Place the lollipop sticks in the designated spots in a 10-pop silicone lollipop mold and put on a parchment-lined baking sheet. Sprinkle each cavity with desired sprinkles. If the lollipop sticks poke out from the cavities, just push them back in.
• Melt the clear isomalt in a small saucepot over medium heat until it's melted completely. Mix in the lemon extract.
• Immediately pour the hot isomalt into a silicone cupcake mold and use that to pour the isomalt into the lollipop mold cavities, filling just slightly below the edge of the mold. Repeat until all the cavities are filled. Allow to set, 20 to 25 minutes.
• Once the lollipops are set, remove them from the mold by flipping the mold over and gently pressing to pop the lollipops out.

WATERMELON IMPOSTOR CAKE

Steps:

• Preheat oven to 350 degrees. Grease bottom of two round pans.
• In a large bowl beat cake mixutre, water, oil, egg whites, and cherry koolaid powder with electric mixture for 30 seconds on low, 2 minutes on high. Stir in chips. Pour in pans.
• Bake 30 minutes. Cool 10 minutes. Remove from pans and cool completely.
• Stir 1 cup frosting with 8 green food color drops. Stir 10 drops in remaining frosting. Frost green around sides and red on top. Sprinkle a few chips to look like seeds on the top.

LOBSTER FRITTERS

Steps:

• Heat the olive oil in a medium skillet over medium-high heat. Add the carrots, onions, bell pepper and celery. Cook, stirring occasionally, until softened, 5 to 10 minutes. Set aside to cool slightly.
• Meanwhile, whisk together the flour, baking powder, paprika and a pinch of salt and pepper in a large bowl. Whisk in the milk and egg until combined and smooth. Fold in the cooled vegetables, lobster meat and parsley.
• Fit a baking sheet with a wire rack. Add enough vegetable oil to come about 3 inches up the side of a Dutch oven or heavy-bottomed pot. Heat over medium heat to 350 degrees F.
• Using a 3-ounce cookie scoop, scoop the fritter batter and gently drop into the hot oil. Fry the fritters in batches until deeply golden brown, a few minutes per batch. Remove to the prepared baking sheet and sprinkle with salt while still hot. Repeat with the remaining batter. Serve warm with lemon wedges on the side.

IMPOSTER DESSERT BLT

Steps:

• Toast the pound cake until light golden, then let cool. (For larger slices of pound cake, cut each slice in half. For a pound cake that is not as tall, in order to fake a full sandwich, 4 slices are needed.) Stack two sets of 2 slices, with the tops of the pound cake lined up with each other. Trim about 1/4-inch off the straight edged bottom of one stack and trim about 1/4-inch off the top edge of the other stack of two. When you put them together, they will look like one cohesive sandwich.
• Microwave the white chocolate on 50-percent power until just melted, about 20 seconds. Stir until smooth. Spoon into a small resealable plastic bag.
• Unwrap the chocolate candy log and break off two 2-segment chunks. Microwave the chocolate chunks until just pliable, 5 seconds or less. Roll flat and use a paring knife or pizza cutter to cut into 2 curved slices of "bacon." Snip a tiny piece from the corner of the plastic bag and pipe 2 squiggly lines of white chocolate on each slice of bacon to resemble bacon fat. Place on a plate and refrigerate until the white chocolate is set, about 10 minutes. The chocolate log pieces will remain pliable so you can form slight waves to make it look more like bacon.
• Slice the strawberries crosswise to get 4 to 6 thin slices, about 1/4-inch-thick.
• Unroll the fruit roll, tear pieces off and ruffle together to make it look like pieces of lettuce.
• To assemble, spread the vanilla frosting on the pound cake slices to resemble mayo. Add the strawberry "tomato" slices, "bacon" and "lettuce" to half the cake slices. Place the remaining cake slices on top, frosting side down. Secure each half with a toothpick.