Tag Archives: sweets

Peach Crisp with Maple Cream Sauce Recipe — Ree Drummond, The Pioneer Woman

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1 cup all-purpose flour
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter
5 to 6 whole fresh peaches (best when not overly ripe or soft), peeled, cut in half and pit removed (about 1 3/4 pounds)
1/2 a lemon
7 tablespoons real maple syrup
1  1/2 cups heavy cream
3 tablespoons light corn syrup

Preheat the oven to 350 degrees F.

In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add to flour mixture until evenly mixed.

Slice the peaches 1/2-inch thick into a bowl. Add the zest from the lemon half. Squeeze juice from the lemon half and stir in with the peaches and zest. Add 2 tablespoons of the maple syrup to the peaches and stir well.

Pour the peach mixture into a small pan (8 or 9-inch square) and cover evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes.

For the maple cream sauce, pour the heavy cream into a saucepan. Add the remaining 5 tablespoons maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about one-third, about 15 minutes. Refrigerate the sauce until it is cold and thick. Or, if you’re in a hurry, set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle the maple cream sauce over the peach crisp. Serve warm.

 

Raspberry Tart

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Hot water pastry–this was not great, I have another one to try and will post that if it’s good

Filling:

2 cups fresh raspberries
2 tablespoons (30 grams) granulated white sugar
1 tablespoon (15 grams) unsalted butter, melted or not

Bake at 450 for 20-30 min.

Lemon Meringue Pie — Alton Brown

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Lemon Filling

  • 4 egg yolks (reserve whites for meringue)
  • 1/3 cup cornstarch
  • 1 1/2 cups water
  • 1 1/3 cups sugar
  • 1/4 teaspoon salt
  • 3 tablespoons butter
  • 1/2 cup lemon juice
  • 1 tablespoon finely grated lemon zest
  • 1 (9-inch) pre-baked pie shell
  • 1 recipe Meringue, recipe follows

Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.

Whisk egg yolks in medium size mixing bowl and set aside.

In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Meringue Topping:

  • 4 egg whites
  • 1 pinch cream of tartar
  • 2 tablespoons sugar

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

Yield: topping for 1 (9-inch) pie

Pumpkin Bread Pudding — Martha

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Unsalted butter, room temperature, for dish
1 can (15 ounces) pure pumpkin puree
1 cup whole milk
1/2 cup heavy cream
2 large eggs, lightly beaten
1/4 cup light-brown sugar
1/2 teaspoon coarse salt
3/4 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon cloves
10 ounces day-old bread, such as brioche or sourdough, cut into 1/2-inch slices or 1-inch cubes
1/2 cup pecans, roughly chopped
Dulce de Leche, carmel syrup or heavy cream for topping

Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a large bowl, whisk together pumpkin puree, milk, cream, eggs, brown sugar, salt, vanilla, cinnamon, and anise seed. Arrange bread in dish. Pour custard over bread and top with pecans. Bake until custard is set, 45 minutes. Let cool slightly. Serve warm or at room temperature, drizzled with dulce de leche, carmel or cream.

Note: I forgot the vanilla, realized this as I was posting the recipe oops.

Apple Crostada

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Crust:
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 8-10 tablespoons unsalted butter, chilled, cut into 1/2-inch pieces
• 3-4 tablespoons ice water

Mix the flour, sugar, and salt in a processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add the water and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm, 30 min-1 hour.

Position the rack in the center of the oven and preheat the oven to 425 degrees F. Roll out the dough to a 12-14-inch round. Transfer the dough to a heavy baking sheet lined with parchment paper or silpat.

Filling:

• 8-9 tasty apples
• 3-4 tbsp flour
• 3-4 tbsp granulated or superfine sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 4 tablespoons (1/2 stick) cold unsalted butter, diced

For the filling, peel (opt), core, and cut the apples into half moons. Combine the flour, sugar, salt and cinnamon in a bowl add apples and toss gently. Mound in the center of dough round. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

Caramel sauce — Martha

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1 cup sugar
1 tablespoon water
1 cup heavy cream

Combine sugar and water in a medium saucepan over high heat, and cook, stirring occasionally, until mixture is dark, about 6 minutes. Remove
from heat, and carefully pour in cream (mixture will spatter); whisk until smooth. Let cool.

Photo shows a slice of apple crostada, vanilla ice cream and topped with carmel sauce.  YUM YUM

Blueberry Crostada

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crust:
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
3-5 tablespoons ice water
1 lemon, zest finely grated
save 1/4 tsp for filling

filling:
2 c. fresh blueberries
NOTE: for frozen berries use I bag (2.5-3 cups), increase sugar to 1.5 tbsp and flour to 1.5 tbsp.
1 tablespoon of all-purpose flour
1 tablespoon of granulated sugar
1/4 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice

topping:
1 tbsp. butter
frosting sugar
milk wash

To make the crust:
Mix the flour, sugar, and salt in a processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add the lemon zestice and water and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm, 30 min-1 hour.

Position the rack in the center of the oven and preheat the oven to 425 degrees F.

Roll out the dough to a 12-inch round. Transfer the dough to a heavy baking sheet lined with parchment paper or silpat.

For the filling:
Add the rinsed blueberries to a bowl and toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the lemon zest, and the lemon juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the border of the pastry over the fruit, pleating it to make an edge.

Brush crust with milk and sprinkle frosting sugar over crust. Dot the filling with butter.

Bake the crostata for 35 to 40 minutes, until the crust is golden and the fruit is tender. Let the crostata cool on rack, serve warm or at room temperature.

 

 

Chocolate Nut Chews – Cecil Atwood

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1 ½ c sugar
¼ c. cocoa
½ c evaporated milk
1/3 c margarine
1/3 c peanut butter
1 tsp vanilla
1 ½ c uncooked oats
½ c nuts

Mix first 4 ingredients in a heavy 2 quart pan and stir over medium heat until mixture bubbles all over top. Boil and stir for 2 minutes more remove from heat. Stir in peanut butter till melted. Add vanilla, oats and nuts, mix. With a teaspoon drop on waxed paper. Let stand until set.

Makes 3-4 dozen


 

Best-Ever Chocolate Cake- Chenango Bridge Elementary School Kitchen

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1 1/2 c. flour
1 c. sugar
1/3 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. vinegar
1/3 c. salad oil
1 c. very hot coffee or hot water
1 tsp. vanilla

Sift dry ingredients into bowl. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well, pour coffee over all and stir well with a fork or wooden spoon. Pour into 9×9 pan,can grease or not.

Bake at 350 for 25 minutes, test with tooth pick to make sure it’s done but be careful not to overcook.

Makes a great moist cake and is vegan to boot. All ingredients can be dumped into baking pan, mixed then baked without ever using a bowl.

For cupcakes-decrease flour 1 1/2 tbsp. Fill cupcake liners 1/2 to 2/3 full, bake at 375 for 15 minutes. Can be doubled, bake in 13×9 pan.

 

Plum Pudding – Amy Voigt

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31 oz can purple plums, drained, pitted and chopped (2 cups)
16 oz pkg ginger snaps, finely crushed (31/2 cups)
2 cups flour
11/2 cups sugar
3 eggs, beaten
1 T baking powder
1 t salt
1/2 t nutmeg
1 t cinnamon
3/4 cups milk
3/4 cups melted butter

Make up to 3 weeks ahead. Grease well a 12 cup mold and lid. Using a spoon, mix well all ingredients in a large bowl. Pour into mold and cover with lid. Place on rack in deep 8 qt. pot. Add boiling water to half way up mold, not touching lid. Cover and simmer 3 hrs. and 45 min. Remove from water and cool on rack for 30 min, Loosen pudding and invert on platter. Wrap pudding and refrigerate. About 30 min. before serving, place pudding in double boiler, cover and simmer over boiling water until pudding is warm.