Category Archives: Desserts

Bread Pudding with Irish Cream Sauce

Posted by deliciousonadollar in Desserts, Dressings, Sauces and tagged with , , , ,
Bread Pudding with Irish Cream Sauce

Bread Pudding with Irish Cream Sauce

Bread pudding!  An old-fashioned dessert that many of us grew up with.  A way to use up bread going stale.  Break or cut the bread up, pour a warm custardy mixture over it and bake till brown and fragrant.  Served warm with a little cream poured over it,  it became comfort food in a bowl.

So why haven’t I made it in such a long time?  Maybe because other more flashy desserts got my attention. What ever the reason I was reminded of bread pudding just recently when I was looking through a magazine in a waiting room  (dentist appointment, Ugh).   Coincidentally I had a large French baguette that I wanted to use.  The light bulb went on and when I got home, I started in making this version of  bread pudding.  When my mother made bread pudding she often made a lemon sauce to pour over it,  but I decided to make a sauce using some of the Irish Cream that I wrote about here.  To make the sauce compatible with the pudding, I used some sliced almonds in the pudding along with some raisins, since there is almond flavoring in the Irish Cream.  A match made in heaven,  thank-you very much!

Bread Pudding

Bread Pudding

Please note in the photos you see here, I made half the recipe by cutting all ingredients in half, except I used 3 eggs; and I baked mine in an 8-inch round cake pan, overlapping the top slices of bread for a “shingled” effect.

BREAD PUDDING WITH IRISH CREAM SAUCE 

SERVINGS:    9

For the Pudding

  • 2/3 cup packed brown sugar
  • 5 large eggs, lightly beaten
  • 2  2/3 cups  2% milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 long French baguette,  dark crusts removed, sliced about 1/2-inch thick
  • 1/4 cup golden raisins
  • 1/4 cup sliced almonds
  • 2 Tablespoons raw sugar (demerera sugar)
  • cooking spray

For the Sauce:

  • 2 Tablespoons brown sugar
  • 2 egg yolks
  • 1/2 cup  2% milk
  • 1 Tablespoon Irish Cream Liqueur

1.  To prepare the pudding:  Combine 2/3 cup sugar and eggs in a large bowl, stirring with a whisk.  Heat   2 2/3 cups milk, vanilla, and cinnamon in a medium, heavy saucepan over medium heat until tiny bubbles form around edge–do not boil!

2.  Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk.  Return milk mixture to pan;  cook over low heat 6 minutes or until mixture coats the back of a spoon.   Remove from heat.

3.  Spray an 8-inch square pan with cooking spray.  Cover bottom of pan with bread slices, fitting them close together.

Fit bread slices snugly for a bottom layer.

Fit bread slices snugly for a bottom layer.

Sprinkle on half the raisins and half the sliced almonds.  Repeat the layers again:  as much bread as you can fit, raisins, and almonds.

Add almonds and raisins.

Add almonds and raisins.

4.  Pour milk mixture over the bread and allow the bread to absorb some of the milk.  Wait about an hour before baking.  Before baking sprinkle top of pudding with the 2 Tablespoons raw sugar.

repeat layers and pour egg-milk mixture over the top.

repeat layers and pour egg-milk mixture over the top.

5.  Preheat oven to 350*F.  Place baking dish in a 13 x 9 inch baking pan;  add hot water to pan to a depth of 1 inch.***  Bake, covered, at 350* for 20 minutes.  Uncover and continue baking an additional 40 minutes or until a knife inserted in center comes out clean.

Bread Pudding, warm and custardy.

Bread Pudding, warm and custardy.

***Cooking the pudding in a water bath ensures creamy results.

6.  To prepare the sauce:  Combine 2 Tablespoons sugar and egg yolks in a medium bowl,  stirring with a whisk.  Heat 1/2 cup milk in a small, heavy saucepan over medium heat until tiny bubbles form around the edges—do not boil.

7.  Gradually  add hot milk to egg yolk mixture, stirring constantly with a whisk.  Place milk mixture in pan; cook over low heat 6 minutes or until mixture coats back of a spoon. Remove from heat and stir in the liqueur.   Allow sauce to cool to room temperature.  This may be hastened by placing the pan in an ice-filled bowl and stirring constantly.

8.  To serve, cut pudding into  9 squares, and serve with sauce over warm pudding.

Bread Pudding with Irish Cream Sauce

Bread Pudding with Irish Cream Sauce

SOURCE:  Cooking Light Annual, 2007

Brown Sugar Broiled Grapefruit

Posted by deliciousonadollar in Desserts and tagged with , , , , ,
Brown Sugar Broiled Grapefruit

Brown Sugar Broiled Grapefruit

Staying with the subject of citrus fruits I thought I would include this simple little recipe–which hardly needs a recipe at all to make, but maybe some of you have never given a thought to heating up or broiling grapefruit.  When my children were small I would cut grapefruits in half, section them, sprinkle the tops with granulated sugar, and place under the broiler until the sugar melted and became a little browned.  Before serving I would place a whole maraschino cherry in the center.  They loved it.  We had it for breakfast, but who’s to say you couldn’t have it as a dessert as well.

My recipe today is very similar to that described above, with just a few more ingredients.   These grapefruit halves are topped with a spiced brown sugar, caramelized under the broiler then topped with a dollop of vanilla infused whipped cream.  It seems more appropriate as a dessert because of the cream on it;  but there’s no right or wrong way to have it.  What’s important is that you get as much citrus as you can  into your diet while it’s so plentiful.  It is one of the best sources of Vitamin C. and also a good source of Vitamin A.

These grapefruit were so juicy, and sweet.  I used cardamom as the spice mixed with the brown sugar and it gave an interesting flavor to the grapefruit.  I made enough of the cream/yogurt mixture to keep some in the refrigerator so that I can make these quickly whenever we want them.  I think they would be great served for  brunch, too.

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BROWN SUGAR BROILED GRAPEFRUIT

SERVINGS    4

INGREDIENTS

  • 2 red or pink grapefruit
  • 8 teaspoons packed light brown sugar
  • 1/4 teaspoon ground cinnamon or cardamom
  • 2 teaspoons melted butter
  • 2 Tablespoons heavy cream
  • 2 Tablespoons nonfat or low-fat plain Greek yogurt
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon vanilla extract

1.  Position oven rack about 3 inches below the heat source;  preheat broiler.  Line a rimmed baking pan with foil.

2.  Cut each grapefruit in half, then trim a thin slice off the bottom so it sits level.  With a paring knife, or grapefruit knife, cut around each segment, remove any seeds.  Place the grapefruit halves in the prepared pan.  Combine brown sugar and cinnamon (or cardamom) in a small bowl.  Brush each half with melted butter, then sprinkle with about 2 teaspoons of the sugar mixture.

Brushed with butter and sprinkled with brown sugar.

Brushed with butter and sprinkled with brown sugar.

3.  Broil the grapefruit, watching carefully and rotating the pan once halfway through, until the tops are bubbling and golden brown, 7 to 12 minutes.

After broiling.

After broiling.

4.  Meanwhile beat the cream in a small bowl until stiff.  Beat in yogurt, granulated sugar and vanilla just until combined.  Serve each grapefruit topped with a heaping tablespoon of the vanilla cream.

Top grapefruit with vanilla cream.

Top grapefruit with vanilla cream.

SOURCE:   EatingWell.com

A Breath of Sunshine

Posted by deliciousonadollar in Bars and Cookies, Desserts, Snacks and tagged with , , , , ,

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We are growing tired of winter winds whipping, snow piled up in hugh mountains, and very little green(ery) to be seen.  So along comes a breath of sunshine in the form of citrus fruits to remind us of warm weather and sunnier times.  The bright colors of oranges, lemons, limes, and grapefruits, are so cheerful, and they show up in the produce isles just when we need them most.  I don’t know about you, but I am ready for a little warm weather fling.

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Citrus fruits are an equal opportunity ingredient, happy in either savory dishes or sweet.  For example, I use orange segments in green salad to brighten it up and give the salad a little interest and of course I bake with citrus, especially lemons. This post is not going to be using words like zippy, zingy, tangy and tart to describe the flavors of citrus.   You don’t need me to tell you what a lemon tastes like, or how frequently a recipe calls for lemon juice.  In fact I don’t know of a cuisine that does not use citrus in one way or another.  It’s the citric acid that brightens food and makes it come alive.  Often its there,  you don’t know it, but it provides balance.

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One of my favorite uses for lemons is to make lemon squares.  With the abundance of  all this citrus, I decided to indulge myself and make a batch.   This recipe uses oatmeal as one of the ingredients in the cookie base and the topping, so you get a nice little crunch in every bite.  Paired with the smooth creaminess of the lemon filling, this makes a very satisfying dessert or snack.

LEMON CREME SQUARES

YIELD:   12 squaresIMG_3154

INGREDIENTS

  • 1 1/3 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup butter, slightly softened
  • 1 cup brown sugar, lightly packed
  • 1 cup oats
  • 1 can sweetened condensed milk
  • 1/2 cup lemon juice
  •  zest of 1 lemon

1.  Preheat oven to 350*F,  and lightly grease a 9″ x 9″ pan

2.  In a large bowl cut butter into brown sugar until they are well combined.

3.  In a separate bowl, whisk together the flour, salt and baking powder.  Add this mixture and the oats to the butter mixture and mix to combine.  This will be quite dry and crumbly.

4.  Press half the crumb mixture into the bottom of the prepared pan, and press down lightly.

5.   In a small bowl mix together the condensed milk, lemon juice and zest.

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Spread evenly on top of the oat mixture in the pan.  Top with the remaining oat mixture.

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6.  Bake for 20 – 25 minutes or until the top is golden brown.  Let cool and refrigerate for 30 minutes or until set.  Cut into bars and store in the refrigerator.

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SOURCE:   TASTE OF HOME BAKING

Coeur de Creme au Chocolat

Posted by deliciousonadollar in Desserts and tagged with , , , , , ,
Chocolate cream hearts. Arn't they pretty?

Chocolate cream hearts. Aren’t they pretty?

Don’t let the French title of this dessert send you into a tizzy.  It means chocolate cream hearts and it’s really easy to make. The oohs and aahs you get when you serve it, will make it all  worthwhile.

This recipe is one that I clipped from a magazine ages ago because it looked so pretty and sounded easy to make.  But then,  I never made it.  Each time I flipped through my recipe notebook looking for something to make I passed this one by.  How could I?   What was the matter with me?  I think I saw it so often that I no longer saw it.   Know what I mean?   But suddenly this year I SAW IT, because I was searching for  things to make for Valentine’s Day, and these hearts jumped out at me and said, “Here we are, make us”.   OK,  all right,  I will!

I am so glad I did.  They are smooth, creamy-dreamy, a little chocolaty, very decadent, and unbelievably good.  And, all it takes to make them is four, count them, four ingredients.

Only four ingredients.

Only four ingredients.

GET THESE:

  • 6   6-inch squares of cheesecloth.  Not an ingredient, but you need this.
  • 1  8-ounce package cream cheese, cut up
  • 2  Tablespoons bottled fudge sauce   I used Dove Dark Chocolate Ice Cream Sauce by Smucker’s.
  • 1/4 cup sifted powdered sugar
  • 1 cup whipping cream

DO THIS:

1.  Moisten the cheesecloth squares.  Line six 1/2 cup molds or custard cups with the cheesecloth, overlapping it so it fits into the mold or cup with an overhang.

Molds lined with cheesecloth.

Molds lined with cheesecloth.

2.  Beat the cheese and the fudge sauce with an electric mixer till well combined.  Add the sugar, beat on high speed till fluffy.

Beat cream cheese with fudge sauce and sugar.

Beat cream cheese with fudge sauce and sugar.

3.  Wash beaters.  In another bowl beat cream till soft peaks form;  fold into the fudge mixture.

Fold in whipped cream.

Fold in whipped cream.

Spoon into molds.  Cover with overhanging cheesecloth.  Quick chill in freezer 30 – 45 minutes or chill in refrigerator 3 – 24 hours.

Fill molds and cover with cheesecloth.

Fill molds and cover with cheesecloth.

4.  To serve:  spoon additional fudge sauce onto serving plates.  Unmold, remove cheesecloth, and drizzle additional fudge sauce over the top.

Unmold heart onto a puddle of chocolate sauce, and drizzle with more chocolate.

Unmold heart onto a puddle of chocolate sauce, and drizzle with more chocolate.

5.  To take this showy dessert one step further,  place a  heart-shaped chocolate on top.

Cap off a special meal with your sweetie by serving this dessert.

Cap off a special meal with your sweetie by serving this dessert.

I never said it was low in calories, but sometimes you just gotta splurge.  If you are feeling really guilty about all this use reduced fat cream cheese like I did.   🙂

The amount you get from this recipe is ample for 6 molds plus more.  I made an additional serving in a custard cup, and I probably could have made another one if I hadn’t licked so much off my fingers, the beaters, the bowl, the spoon, the spatula—–while making it.

Creamy, dreamy, and chocolaty!

Creamy, dreamy, and chocolaty!  Julia would be proud.

It All Started with a Craving

Posted by deliciousonadollar in Carolyn's Originals, Desserts and tagged with , , , ,
Chocolate Chip Cream Cheese Dessert

Chocolate Chip Cookie and Cream Cheese Dessert

Today I was craving for something.  I didn’t know exactly what I wanted;  something a little chewy, maybe something a little creamy.  I was in luck because I had on hand a roll of refrigerated chocolate chip cookie dough, AND a package of low-fat cream cheese that was just about at it’s “use by” date.  The question was how to combine those two ingredients into some kind of a dessert that would satisfy my craving.

Full disclosure:  I have never made this dessert before and in fact I couldn’t find a recipe for guidance, so what I am about to describe was purely an experiment.  As with any good mystery you won’t find out how it all turned out until the end,  so hang in there with me.

I started by slicing the cookie dough just like you do to make cookies,

Cookie Dough sliced as if to make cookies.

Cookie Dough sliced as if to make cookies.

but then decided to use them to make a crust in a shallow baking dish. I placed the slices close together on the bottom of the bake dish, pressing them with my fingers so they completely covered the bottom,  then I cut some of the remaining slices in half and stood them up around the sides,  so the baking dish now had a shell of cookie dough.

Line a baking dish with the cookies to make a shell.

Line a baking dish with the cookies to make a shell.

When this was completed I still had some slices of dough left.

Cream cheese, egg, sugar and vanilla; ingredients for the filling.

Cream cheese, egg, sugar and vanilla; ingredients for the filling.

Next I placed the block of cream cheese in a mixer bowl and with my hand mixer, whipped it smooth, adding an egg, some sugar and vanilla.

Beat filling ingredients with a beater till smooth.

Beat filling ingredients with a beater till smooth.

Then I poured this mixture into the lined baking dish.  On top of this I placed as many of the remaining cookie slices as I could fit, snug against each other, and where there were small openings I broke up the remaining few slices and put them into the spaces.

Cover filling with remaining sliced cookies.

Cover filling with remaining sliced cookies.

What I had now was shell of chocolate chip cookie dough with a cream cheese center.   Into the oven it went at 350* for 30 minutes.  At the end of that time the center tested “wet” and was jiggly, so I gave it another 10 minutes.  Testing it again indicated that it was cooked.  Oh, I must tell you that the aroma coming from the oven was wonderful.  My husband asked  “what are you making?—–when will it be ready to have some?”   I too was anxious to cut into it and give it a taste,  but I was a little too anxious;  the pieces were still soft, and they broke.  This dessert needs to cool completely before cutting.  It firmed up and cut more cleanly after I chilled it in the refrigerator.

Mouth-watering aromas came from the oven while this was baking.

Mouth-watering aromas came from the oven while this was baking.

The verdict ?     We loved it!    I got just what I had been craving:  a chewy cookie crust with a creamy cheesecake-like center.  Because I made it in an 8-inch round baking dish I cut it into wedges for serving.  I think it could also be made in an 8 – inch square pan in which case you would cut it into squares for serving.

This cut nicely after chilling.

This cut nicely after chilling.

CHOCOLATE CHIP COOKIE AND CREAM CHEESE DESSERT

YIELD:   Serves 6 – 8

INGREDIENTS

  • 1 package refrigerated slice and bake chocolate chip cookie dough
  • 1 8 ounce package reduced fat cream cheese
  • 1 egg
  • 1 teaspoon vanilla
  • 3 – 4 Tablespoons sugar

Grease or lightly spray an 8 – inch round or square baking dish.

Slice the cookie dough as directed on the package  (about 1/4 inch thick slices).  Place as many slices as will fit in the bottom of the baking dish, pressing with your fingers, to make a solid bottom crust.  Next cut some of the slices in half and stand them up around the edges of the dish, rounded edges up.

In a small mixer bowl, beat the cream cheese, egg, vanilla and sugar till smooth. Pour over the cookie crust base.

Using the remaining cookie slices place them over the filling, and cut some into halves and quarters to fill the spaces.  If there are small openings where the filling shows through, that ‘s OK.  It looks nice when its baked.

Place into a preheated 350*F  oven and bake for 40 minutes.   Test with a toothpick for doneness.  Let cool at room temperature, then chill before serving.

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Who’s to say you can’t top this with a dollop of whipped cream?

SOURCE:   A Carolyn Original

Rustic Applesauce

Posted by deliciousonadollar in Carolyn's Originals, Desserts, Kitchen Basics and tagged with , , , , ,
Homemade cinnamon applesauce.

Homemade cinnamon applesauce.

Fairly often during the winter months I like to make homemade applesauce.  The fresh apples from the nearby orchards aren’t available any longer, so as a substitute I make applesauce with what’s available at the supermarket, and put it in my husband’s lunch.

Now to make applesauce like this I don’t want to purchase premium apples just to cut them up, cook and mash them.  So I keep an eye out for apples that have been reduced in price and placed on the shelves where slightly bruised but still useful produce is displayed.  Many times there will be a package of 4 – 6 apples at a very good price.  And also these packages may contain two or three different kinds of apples.  Just what I want for my applesauce, because for my taste, the most flavorful applesauce, like the most flavorful cider, is made from a variety of apples.

It all starts with the apples.

It all starts with the apples.

I call this “rustic” applesauce because I mash the apples to create a chunky sauce.  You can certainly make it smooth, if that’s your preference, by processing all or part of it in a processor or blender.  Lastly I tint the applesauce pink with my “secret” ingredient:  cinnamon  heart candy.

The secret ingredient.

The secret ingredient.

Stay with me here as I show you how to make it.

RUSTIC APPLESAUCE

YIELD:   about 6  cups

Prepare the apples:  Collect about 8 medium to large apples, a mixed variety is good. Keep in mind that not all apples cook-out the same.  Some retain their form, while others mash easily; so use apples that are compatible.  Two kinds I like to mix are Empires and Cortlands. Generally, if they are good pie-apples, they will make good applesauce, too.  Peel, core and slice the apples into a large saucepan.   Add a very small amount of water to the pan,  just enough to cover the bottom.

Slice the apples into a large saucepan.

Slice the apples into a large saucepan.

Cook the apples:  Over medium heat start the apples cooking.  As the water in the bottom of the pan starts to simmer, turn the heat to low and allow the apples to cook slowly, uncovered, stirring occasionally, so they don’t stick to the bottom.  They will produce more juice as they cook, so don’t cover the pan or it will become too juicy.  This takes anywhere from 20 – 30 minutes, depending on kinds of apples and how thick you cut them.

Making the sauce:   When the apples are very tender ( any maybe falling apart, or becoming “saucy”), remove from the heat.  Mash to desired  consistency with a fork or potato masher.

Cooked apples are tender and "saucy".

Cooked apples are tender and “saucy”.

Flavoring and tinting:  While the sauce is still very hot, add in about 1 Tablespoon of cinnamon hearts red candies.

Add cinnamon candies to hot sauce.

Add cinnamon candies to hot sauce.

Stir in and as they melt they will flavor the sauce and tint it pink.  Now, taste and adjust flavor by adding some sugar;  1-2 Tablespoons, and ground cinnamon to taste.  A pinch of salt will bring out the flavors or a splash of lemon juice will also brighten it up.

Applesauce tinted pink as candies melt.

Applesauce tinted pink as candies melt.

Do yourself a favor and give it a try.  It’s so much better than the bland, smooth stuff you buy in a jar!.  This applesauce is also a very good accompaniment to pork entrees, or serve with potato pancakes.

So good and fresh tasting.

So good and fresh tasting.

SOURCE:   A Carolyn Original

Pumpkin Spice Bread

Posted by deliciousonadollar in Bread, Rolls, Desserts, Snacks and tagged with , , , , ,
Pumpkin Spice Bread with Walnuts and Cappuchino Chips.

Pumpkin Spice Bread with Walnuts and Cappuchino Chips.

Challenge Day #2 without a refrigerator.  Back in October when pumpkins were plentiful, I roasted several and made pumpkin puree that I froze in 2-cup measured amounts.  Without the freezer to keep it frozen the puree ( which has a high liquid content) thawed out quickly.    So you have probably already guessed that I am making baked goods using the pumpkin puree.  The first item I made is today’s recipe:  Pumpkin Spice Bread.

This is a very nice recipe, quick to put together, and it makes a tasty bread that is good for dessert, a snack, or for breakfast.  You can add nuts, or chips of any kind to “fancy up” the recipe as you wish.  In this version, I added about 1/2 cup of finely chopped walnuts, and also 1/2 cup cappuchino chips. Regular chocolate chips are also a good addition.  To get a nice crunchy top to the loaf, I sprinkled it heavily with demerarra sugar before baking.

PUMPKIN SPICE BREAD

YIELD:    1  9″ x 5″ loaf

INGREDIENTS

  • 1 3/4 cups flour  ( I used 1 cup all purpose white flour and 3/4 cup white whole wheat flour.)

    Lots of great spices go into this bread.

    Lots of great spices go into this bread.

  • 1 tesp. baking soda
  • 1 tesp salt
  • 1/2 tesp. baking powder
  • 1/2 tesp. nutmeg
  • 1/2 tesp. allspice
  • 1/2 tesp. cinnamon
  • 1/4 tesp. cloves
  • 1 1/2 cup sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 cup pumpkin puree ( canned or homemade)
  • 1/3 cup water, as needed

1.  Mix together all the dry ingredients i.e. flour through cloves.

Mix together all the dry ingredients.

Mix together all the dry ingredients.

2.  In bowl of mixer, on medium speed, mix sugar, oil, and eggs.  Stir in pumpkin.

Wet ingredients: oil, eggs, and pumpkin.

Wet ingredients: oil, eggs, and pumpkin.

3.  Slowly blend in the dry ingredients, add water alternately, as needed.   I did not use the water because my pumpkin puree was so thin, that the batter was the right consistency without the water.

4.  Stir in any additional ingredients like nuts or chips.  Pour into prepared 9″ x 5″ pan.

Before baking sprinkle the top of bread heavily with sugar for a nice crunchy top.

Before baking sprinkle the top of bread heavily with sugar for a nice crunchy top.

Bake at 350* for 60 – 75 minutes until a cake tester comes out clean.  Cover with foil if the top is getting too brown.   Cool on wire rack.  Slice and serve when cool.

Fresh from the oven, cooling on a rack.

Fresh from the oven, cooling on a rack.

Delicious while still a little warm.

Delicious while still a little warm.

SOURCE:    Taste of Home

Election Day Cake

Posted by deliciousonadollar in Cakes, Desserts and tagged with , , , , , , , ,

Election Day Cake

With tomorrow being Election Day I thought it might be fun to share with you a recipe for Election Day Cake.  No kidding, there really was such a thing–and there still is if you care to make it.

The custom of making a special cake for  Election Day has a long history.  Back in the early days of America, voters would have to travel great distances to cast their ballots, often to the state Capitol.   Since only the men were allowed to vote back then, the women of the hosting towns would serve cake to the visiting voters.  Election Day was a festive occasion calling for a special treat.   The Election Cake ( also called Hartford Election Cakes) is a yeast-raised fruitcake first reported as early as 1771 in New England, and then spreading in popularity across the country to the West throughout the nineteenth century. This cake is not heavy like a true fruitcake, but more cake-like with spices, whisky and colorful dried fruits, making this a delicious and patriotic treat.

The recipe takes a good bit of time to make having several steps to it, but the end result is a very impressive tall, tube cake.  Most of the syrup that the fruits were soaked in is used to brush on the cake as it cools adding some additional flavor and moisture.  A small amount of the soaking syrup is also used to make the glaze topping. With whisky as a preservative and containing a good quantity of dried fruits that have been soaked in the whisky, the cake is definitely a keeper,  I mean it keeps well.

ELECTION DAY CAKE

YIELD:   Makes one 10-inch tube cake or bundt cake

INGREDIENTS

  • 1 1/2 cups granulated sugar

    Cranberries, blueberries, and golden raisins soaked in American Whisky.

  • 1/2 cup water
  • 1 1/2 cups dried fruit, such as cranberries, golden raisins, and blueberries ( red, white and blue)
  • 1/2 cup American whiskey
  • 1/2 cup warm water
  • 1/2 cup milk
  • 1 package (3/4 ounce) rapid-rise yeast
  • 1 1/2 cups whole wheat flour, sifted
  • 2 cups all-purpose flour, sifted
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/4 pound (1 stick) soft unsalted butter, cut into cubes
  • 3 eggs
  • 1 cup confectioners’ sugar for glaze

PREPARATION

1.  Grease a 10-inch tube pan or spray with non-stick baking spray and lightly flour.

2.  Combine 1/2 cup of the granulated sugar with the water  in a small saucepan.  Simmer over med-high heat until sugar is completely dissolved.  Remove from heat.

3.  Place the dried fruit in a large bowl.  Add the sugar mixture and whiskey;  stir and set aside.

4.  In a measuring cup, combine the warm water and milk.

Add warm milk mixture to the yeast and whole wheat flour.

5.  Combine yeast with 1 cup of whole-wheat flour in a medium bowl.  Add the milk mixture and stir in.  Sprinkle the remaining 1/2 cup whole wheat flour on top.

Sprinkle 1/2 cup whole wheat flour over the top.

Set aside to allow the yeast to ferment until the  yeast breaks through the surface of the flour, approximately 30 minutes.  This is called a sponge.

“Sponge” is ready, when yeast breaks through top layer of flour.

6.  Sift together the remaining dry ingredients and set aside.

7.  Drain the fruit mixture; reserve the syrup for later use in the glaze.

8.  In a stand mixer, beat together the butter and the remaining 1 cup granulated sugar until light in texture.  Add eggs one at a time, scraping down the sides of the bowl with a spatula after each addition.

Beating in the eggs one at a time.

9.  Turn the mixer to low speed and add the sponge; mix until fully combined.

Beating in the sponge and  dry ingredients.

Add the remaining dry ingredients.  The batter will be stiff.  Stir in the drained fruit.

Stir in the drained dry fruits.

10. Place the batter in the pan, cover, and set in a warm place to allow the cake to rise, approximately 1 1/2 to 2 hours.***  I gave my dough the full two hours and it doubled in size.

Batter in the tube pan before rising.

11. Meanwhile, make the glaze:  In a medium bowl, combine the 1 cup confectioners’ sugar and 2 Tablespoons of the reserved syrup drained from the fruit.  Stir until smooth and set aside.

12.Bake cake in a 350 degree oven for 45 – 60 minutes, until a toothpick inserted into the cake comes out clean.

A nice, tall tube cake after baking.

Allow the cake to cool in the pan for about 5 minutes, then transfer to a wire rack to cool.  When cool, lightly brush the cake all over with reserved syrup, and finally top with glaze, allowing the glaze to drip down the sides.

Brush cake all over with the fruit syrup.

Frost with glaze, allowing some to drip down the sides.

A tender cake, studded with bits of fruit, and lightly sweetened by the glaze.

***TIP:  To provide a uniform temperature for yeast doughs to rise, set the bowl of batter on a heating pad set at LOW temperature. The microwave oven provides a draft free place to raise yeast doughs.  Works beautifully!

Cover yeast batter, place in microwave oven on a heating pad set at LOW temperature.

SOURCE:    About.com,    courtesy of Culinary Institute of America

Pumpkin Cake

Posted by deliciousonadollar in Cakes, Desserts and tagged with , , , , , ,

Using some of the pumpkin I cooked and pureed myself, I made this cake for my husband’s birthday. Although the title of the recipe is  ordinary this cake is anything but.  From the bottom up to the top there is something extraordinary going on.  My recipe card for this cake has a smily face sticker on it and the words, “exceptionally good” to remind me of how much we and others like this cake whenever I make it.  It is tried and true, and always dependable.  One year, several years back, I made it for my husband to take to work for a pot-luck luncheon at Thanksgiving, and ever since I get requests for “that good cake”.  One of his co-workers has since ordered one from me each year for Thanksgiving.  So I am confident when I say “it will come out good, and you will like it”.

The bottom-most layer of the cake is a crumb crust.  The recipe specifies graham cracker crumbs, but we here have an allergic reaction to graham crumbs, so I substituted ginger snap crumbs instead.  Now I always make it that way; ginger snaps just seem to go so much better with pumpkin.  The cake layer is a pumpkin spice cake, and I have played around with changing some of the quantities and ratios, but it always comes out good.  The frosting is a cream cheese frosting.   Who doesn’t like that?

The recipe makes a large cake baked in a 15″ x 11″ pan, in which case pieces are more like squares with a crumb crust;  or you may use two smaller pans, 1 8″ round, and  1  8″ square and the pieces will be taller and cake like. I really like that aspect.  What I usually do is bake the two smaller size cakes, then I have 1 to keep and 1 to give, or 1 to eat and 1 to freeze, you get the idea.  OK, enough said,  here’s how to make it—–

CRUST

  • 2 cups graham cracker crumbs or ginger snap crumbs.  One sleeve of ginger snaps, pulsed in a processor makes about 2 cups.
  • 7 Tablespoons butter, melted
  • 1/4 cup sugar

Preheat oven to 350 degrees

Mix all these together for the base.  Press into the bottom of baking pan or pans of choice.  Bake 5-6 minutes.  Let cool.

CAKE

  • 1 2/3 cups sugar,  or I use 1 cup granulated sugar and 1/2 cup packed light brown sugar
  • 4 eggs,  or 2 eggs and 1/2 cup egg substitute product
  • 1 can pumpkin, or 2 cups homemade pumpkin puree
  • 1 cup vegetable oil.  I use 1/2 cup and it comes out fine.
  • 2 cups flour
  • 2 teaspoons cinnamon, or 2 teasp. pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

1.  Mix the first 4 ingredients together with a whisk.

Mix wet ingredients together with a whisk.

2.  Mix the dry ingredients together:  flour through salt

3.  Combine the wet and dry ingredients with a whisk.  Blend them well, but do not over mix.

Combine wet and dry ingredients.

4.  Pour over the crust.

5.  Bake at 350 degrees for 25 – 30 minutes.  Test for doneness with a toothpick.

6.  Cool completely then frost with cream cheese frosting and decorate as desired.

CREAM CHEESE FROSTING

  • 8 ounce package cream cheese, at room temperature
  • 6 Tablespoons butter, at room temperature
  • 1/2 teaspoon vanilla
  • 1 cup confectioners’ sugar, sifted

Makes about 2 cups

In a bowl, with an electric mixer on medium speed, beat the cream cheese, butter and vanilla together until light and fluffy, about 2 minutes.  Gradually beat in the sugar and mix thoroughly, scraping down the sides of the bowl as needed.  If the consistency is too stiff, thin with a drizzle of milk or cream.  If it is too soft, refrigerate until frosting is spreadable, about 15 minutes.

                  

 This is my husband’s half-eaten piece.  He couldn’t wait for me to photograph it!

Rustic Autumn Fruit Tart

Posted by deliciousonadollar in Desserts, Pies, Pastry and tagged with , , , , , , ,

Rustic Autumn Fruit Tart

As a hostess gift when I went to visit in North Carolina I brought some apples grown right here in the town where I live.  We who live here are so spoiled by the ease with which we can obtain fresh orchard-grown apples and pears ( at this time of year) as well as other fruits earlier in the season.  Folks who formerly lived here miss that kind of freshness in the fruits they are able to buy in their local grocery stores, and the variety of kinds of apples.  So a gift like the one I brought with me is always welcome.

Coincidentally, my hostess wanted to make a baked gift to give to a friend who had been kind to her and her husband, so together we made this Rustic Autumn Fruit Tart.  Actually we made two;  one to keep and one to give.   We used some of the apples I brought, and some pears that she had on hand, ripe and beautiful.

This is very easy to make, goes together quickly and looks very impressive when completed. It tastes as delicious as it looks.  The recipient of this gift was surprised and delighted to receive it.

RUSTIC AUTUMN FRUIT TART

SERVINGS:   8

INGREDIENTS

  • 1 roll packaged refrigerated pie crust, at room temperature
  • 2 large apples – peeled, cored, and thinly sliced
  • 1 pear – peeled, cored and sliced
  • 1/4 cup orange juice
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 1 1/2 Tablespoon cornstarch
  • 1/2 cup apricot jam, warmed

DIRECTIONS

1.  Unroll the pie dough and lightly roll into a 10 – 11″ circle.  Fit into a 9 ” pie pan, or place flat on slightly greased baking sheet.

Tart can be made in a tart/pie pan or flat on a baking sheet.

2.  Preheat oven to 375 degrees.

3.  Toss the sliced apples and pear with the orange juice.  Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch.  Toss the fruit with the sugar-spice mixture.

Toss sliced fruits with orange juice.

4.  Arrange the fruit decoratively in the pastry shell.  If you’re baking it on a baking sheet, leave a 2-inch rim of dough with the fruit arranged in the middle.

5.  Fold the dough up and over the edge of the fruit ( the pastry folds will overlap).

Fold edges of pastry up and over top of fruits, pleating the excess.

6.  Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes.  Remove the tart from the oven and brush the whole top with the warmed apricot jam.  This creates a beautiful glaze.

Serve warm with a dab of ice cream——Deeelish!

SOURCE:   allrecipes.com