Junior's Dessert Cookbook: 75 Recipes for Cheesecakes, Pies, Cookies, Cakes, and More

263 Pages·2012·7.06 MB·English

by  Rosen

Table of Contents
Acknowledgments
The Story of Junior’s
Junior’s Famous Cheesecakes
Junior’s Original New York Cheesecake
Tiramisu Charlotte
Joyful Almond Cheesecake
“Be Mine” Valentine Cheesecake
Red Velvet Cheesecake
Fabulous Soda Desserts
Junior’s Egg Creams
Junior’s Skyscraper Ice Cream Sodas
Junior’s Cherry Coke Float
Junior’s Orange Freeze
Junior’s Skinny Orange Freeze
Junior’s Milk Shakes With Ice Cream
Junior’s Triple-Rich Malteds
Junior’s Mountain-High Sundaes
The World’s Smallest Hot Fudge Sundae
The Cookie Monster
Junior’s Banana Split
Black & Whites
Oreo Little Fellas
Junior’s 60th Anniversary Cheesecake
Marble Loaf
Miracle Cupcakes
Junior’s Mud Pie
Black & White Cookies
Junior’s Black & White Malted
Rocky Road Sundae
Junior’s Layer Cakes & Cupcakes
Happy Birthday! Cake
Junior’s Famous Fresh 3-berry Shortcake
Homestyle Carrot Cake
Red Velvet 4-layer Cake
Toasted Coconut 4-layer Cake
Grandma’s Lemon Loaf
Red Velvet Cupcakes
Celebration Cupcakes
Reese’s Peanut Butter Cupcakes
Lemon Coconut Cupcakes
Junior’s Pie Shoppe
Banana Whipped Cream Pie
Nesselrode Whipped Cream Pie
Lemon Meringue Tartlets
Toasted Coconut Custard Tartlets
Cherry Lattice Pie
Fresh Peach Pie with Pecan Streusel Topping
Junior’s Fresh Strawberry Cream Cheese Pie
Apple Crumb Pie
Bourbon Sweet Potato Pie
Boston Cream Pie
Crustless Brownie-Pecan Pie
Save Room for Dessert
Holiday Cookie Cutouts
Shortbread Sandwich Cookies
Peanut and Chocolate Chip Cookie Monsters
Junior’s Rugelach
Chocolate-Dipped Macaroons
Triple-The-Fudge Brownies
Brioche Bread Pudding With Caramel Sauce
Creamy Rice Pudding
The Best Cheese Blintzes
Mini Cheesecakes
Fried Cheesecake
Belgian Waffles À La Mode
For Those Watching Their Sugar
Junior’s Sugar-Free New York Cheesecake
Sugar-Free Raspberry Swirl Cheesecake
Sugar-Free Chocolate Marble Cheesecake
Junior’s Sugar-Free Cappuccino Cheesecake
Sugar-Free Little Fellas
Sugar-Free Fresh Blueberry-Pecan Muffins
Sugar-Free Chocolate Mousse Triple-Layer Cake
Sugar-Free Lemon Mousse Triple-Layer Cake
Junior’s Sugar-Free Strawberry Cheesecake Tart
Sugar-Free Apple-Berry Tart
Baker’s Basics
Vanilla Wafer Crumb Crust
Buttery Flaky Pastry
Decorator Cake Crumbs
Chocolate Ganache
Decorator’s Never-Fail Whipped Cream
Decorator’s Buttercream
Junior’s Fudge Frosting
Junior’s Cream Cheese Frosting
The Best! Fudge Sauce
Junior’s Macaroon Crunch
Junior’s Fresh Strawberry Sauce
If Your Dessert Is Not Perfect
Metric Equivalents
Text © 2011 by Alan Rosen and Beth Allen
Photographs © 2011 by Mark Ferri
All rights reserved.
The Taunton Press, Inc., 63 South Main Street, PO Box 5506, Newtown, CT 06470-5506
e-mail: [email protected]
Editor: Pam Hoenig
Copy Editor: Li Agen
Indexer: Heidi Blough
Jacket/Cover design: Carol Singer
Interior design: Carol Singer
Layout: Lynne Phillips
Digital Book: Steve Lombardi
Photographer: Mark Ferri
Food stylist: Leslie Orlandini
Prop stylist: Francine Matalon-Degni
ISBN 978-1-60085-852-9
2011028171
10 9 8 7 6 5 4 3 2
About the recipes in this book: The recipes in this book have been adapted in the Junior’s style, in small
quantities for preparation in the home kitchen using ingredients available in the retail market and/or online.
Many of these desserts are baked regularly at Junior’s and are available in Junior’s restaurants, by mail
order, and/or on the Internet at www.juniorscheesecake.com. Others have been created in the Junior’s style
especially for this book.
The following manufacturers/names appearing in Junior’s Dessert Cookbook are trademarks: Cherry
Coke®, Coca-Cola®, Famous® Chocolate Wafers, Fox’s u-bet®, Ghirardelli®, Hershey®’s, Hershey®’s
Cocoa, Mr. Goodbar®, Marshmallow Fluff®, Nabisco®, Nestle®’s Toll House® chocolate morsels, Nilla®
Wafers, Oreo®, PHILADELPHIA® cream cheese, QVCSM, Reese’s®, SodaStreamTM, Splenda®,
Torani® Famous, Nabisco, Nilla, Oreo, and PHILADELPHIA are registered trademarks of Kraft Foods

Acknowledgments
My sweetest thanks to...
• Alan Rosen, my co-author and Junior’s owner, who personifies
Junior’s to me. He strives every day to be The Best…and so does
everyone around him. To slice that perfect slice of cheesecake, to
make the highest sundae topped with that perfect mountain of
whipped cream, to ice the most spectacular six-layer cake you have
ever sunk your fork into. Because Alan Rosen cares…he cares that
everyone who comes to Junior’s, or orders a cheesecake by mail, or
makes a dessert from one of our recipes remembers it as being The
Best they have ever mixed, baked, stacked, iced, sliced, tasted, and
served.
For our third book, this one exclusively on desserts, Alan always
found time to share his knowledge, the Rosen tradition, and his love
of Junior’s with me—especially everything sweet. Over many plates
of blintzes (the most heavenly ones ever!), I listened and learned as he
described step by step, then showed me, scoop by scoop and slice by
slice, how to make desserts the Junior’s Way—the highest, the
biggest, the richest, the creamiest, and the yummiest ever. For Alan,
and all the Rosens, the most important thing is perfection in
everything Junior’s makes, serves, and sells.
• Everyone at Junior’s—Alan, his father, Walter, his brother Kevin,
and all the Rosens who shared memories of Grandpa Harry; Brooklyn
restaurant manager Allen Fleming, who showed me how Junior’s
makes their Broadway skyscraper ice cream soda; and others on the
Brooklyn staff: Executive Chef Adam Marks; Hastings Stainrod; Chef
Krzysztof Chachler (brownie icing expert); Luis Mendez (expert
rugelach baker); Colette Swanston-Harris (fabulous sourcer of
Junior’s facts and photo props); and Times Square location restaurant
manager Miles Ellis, as well as the rest of Junior’s extremely skilled
family of bakers, cake decorators, chefs, sous chefs, waiters and
waitresses, counter servers, office staff, and soda jerks, who always
seemed to go out of their way to make me feel as though I “just came
home” the minute I walked through the door. Without everyone at
Junior’s, our three cookbooks would never have been written. And
because of them, New Yorkers, visitors, and customers worldwide can
enjoy dessert the authentic Junior’s Way.
• Bakery Manager Jason Schwartz and Quality Control Manager
ArmandoGurango, who invited me into the bakery to see first-hand
how the bakers at Junior’s whirl raspberries into cheesecakes, shower
cakes with ganache, pipe towering peaks of buttercream by hand onto
thousands of cupcakes, and lovingly tie red ribbons about every
Tiramisu Cake before it leaves
the bakery.
• Master Pastry Chef Michael Goodman, who shared his scrumptious
recipe for Brioche Bread Pudding with Caramel Sauce and priceless
tips from his storehouse of baking knowledge to help this pudding
come out the same delicious way every time.
• Bob Hunt, who shared his egg-cream know-how on measuring,
stirring, and “bouncing seltzer off a spoon” to get that perfect white
foam on every egg cream that Junior’s serves.
• Nancy Weinberg, the marketing whiz who is helping to expand
Junior’s into more and more locations, the QVC® home-shopping
network, mail order, Internet, and wholesale channels. Somehow she
found the time to track down a photo or a cake fact that answered
another question about the traditional Junior’s Way.