Tag: dessert

Desserts · New Favorite · New Traditions · Vegan · Vegetarian

Cherry Granita

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Sour Pie Cherries are one of my favorite summer finds.  In the late summer, the Farmer’s Market has frozen tubs of cherries and I hoard them until Christmas when I make Cherry Kolaches. I froze the extra cherry juice to make  Cherry Granita. What a delightful, refreshing treat from extra juice.

CHERRY GRANITA

3 cups sour cherry juice
1 lemon, juice of
1/2 cup granulated sugar

  • Put the cherry juice in the saucepan over a medium heat, along with the sugar.
  • Cook until the sugar has dissolved. Remove from heat.  Cool.
  • Pour the cherry mixture into a shallow container and freeze, stirring about once every hour, bringing ice crystals from the edge into the center.
  • It will take about 5 hours to freeze completely.
  • To serve:  Remove from freezer 5-10 minutes before serving.
Desserts · New Favorite

Bailey’s Poptails…adult dessert on a stick

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I was cruising the net for frozen yogurt pops and ran across this yummy recipe for Baileys Poptails.  I have a bottle of Baileys in my pantry begging to be used so this was a great solution for a hot summer after dinner treat. I eliminated the coffee from the recipe because I don’t need caffeine at night and just doubled the Baileys to 4 ounces.

Daughter, Megan, suggested that melted chocolate in the milk and cream (and then cooling) would also be a great variation to try next time.

BAILEYS POPTAILS

1/2 cup Heavy Cream
1 1/2 cups 2% Milk
3 tablespoons Instant Coffee (I chose not to add coffee)
2 tablespoons Whole Cane Sugar
1/2 teaspoon pure Vanilla Extract
pinch of Sea Salt
2 ounces Baileys Irish Cream (I doubled the Bailey’s Irish Cream to replace the coffee)

  • Bring all ingredients (excluding Baileys) to a simmer in a saucepan. Stir, and remove from heat when well combined. Transfer to a container & place in the fridge for about 1 hour or until cool.
  • Remove from fridge & mix in the Baileys Irish Cream. Pour poptail mixture into pop molds. Add the stick.
  • Freeze overnight.

Recipe adapted from Family Fresh Cooking

Family · Family Favorites · Home · My Roots

Oatmeal Cake just like Mom used to make

cathysmaha1 Comment

Oatmeal cake with broiled topping is truly a walk down memory lane. My Mother didn’t make this cake often, but when she did, it was a treat.

This time I decided to bake the cake in two 9×9″ pans and freeze one for later…or so I thought. While the cakes and topping were cooling and while I was trying to settle grandson, Evan, into his afternoon nap, the dogs decided to sample one of the cakes. I was so unhappy, I didn’t take the time to snap one of those naughty dog photos!

Luckily one cake remained and it was delicious! The cake is moist and the crunch topping is so yummy.  Top with a dallop of whipped cream.

Thanks, Mom for a great recipe.  And to the dogs…I’ll choose to say nothing.

OATMEAL CAKE

1 cup quick oatmeal
1 1/2 cups boiling water
1 1/2 cups flour plus 2 tablespoons flour
1 cup brown sugar
1 cup white sugar
1/2 cup shortening
2 eggs
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda

  • Preheat oven to 350 degrees.  Grease 9×13″ (or two 9×9″) cake pans.
  • Mix together oatmeal and boiling water. Let stand 20 minutes and cool.
  • Mix flour, brown sugar, white sugar, shortening, eggs, salt, cinnamon and soda. Add cooled oatmeal.
  • Bake for 30-35 minutes. Prepare topping while the cake is baking.

TOPPING:
1/4 cup milk
1/2 cup brown sugar
6 tablespoons butter
1 teaspoon vanilla
1 cup chopped nuts
1 cup coconut

  • Bring all ingredients to a boil. Spread topping over cake while cake and topping are hot.

  • Put cake and topping under broiler and let topping brown.

Serve warm with whipped cream.

Family · Family Favorites

Banana Bread with Banana Jam…double the flavor!

cathysmaha1 Comment

Banana Bread is an old time favorite that my Mother and the women before her made for their families. I like it plain, with a little butter, but always shared with family and friends.

This time I decided to try it with the Banana Jam we drooled over in Nicaragua and I wasn’t disappointed.  This combination is great for breakfast, coffee, or dessert. Just say BANANA!

BANANA BREAD

2 cups sifted all purpose flour (or gluten-free flour)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup mashed bananas
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon flour

  • Preheat oven to 350 degrees.
  • Sift together 2 cups flour, baking soda, cinnamon, salt and nutmeg.
  • Cream together shortening and sugar.
  • Blend in eggs and vanilla; mix well.
  • Add dry ingredients alternately with bananas, mixing just until blended.
  • Combine pecans and 1 tsp. flour; stir into batter. Pour into greased 9″ tube pan.
  • Bake for 45-50 minutes or until bread tests done. Cool in pan on rack 10 minutes. Remove from pan; cool on rack.

Yield: 1 loaf

Desserts · New Favorite · New Traditions · Vegan · Vegetarian

Cherry Crisp (Gluten and Dairy Free)

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Sour cherry desserts are a big favorite. While trying to avoid gluten, I was craving a cherry something, crisp…pie…cobbler. I decided to try a Cherry Crisp with almond (instead of wheat) flour using applesauce instead of butter. The result is a gluten and dairy free dessert. The girls likened the Cherry Crisp to a really good cherry granola bar.

If you prefer to skip the whole gluten and dairy free scene, substitute all-purpose flour for almond flour and margarine instead of applesauce.

Cherry
Cherry (Photo credit: Wikipedia)

CHERRY CRISP

2 cups cherry pie filling (gluten-free)
1/2 cup quick-cooking oats
1/2 cup almond flour
1/2 cup packed brown sugar
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup unsweetened applesauce

  • Preheat oven to 350 degrees F.
  • Spray 8×8 baking dish with non-stick cooking spray.  Spread the cherry filling in the bottom of the baking dish.
  • Combine the oats, almond flour, brown sugar, baking powder, baking soda and applesauce together.
  • Crumble evenly over the cherry mixture.
  • Bake for 30 minutes.

 

New Favorite

Gooseberry Tart

cathysmaha3 Comments

Gooseberry bushes are prickly and the berries are tedious to clean but gooseberries lovers are willing to sacrifice for the greater good of a delicious, seasonal tart, pie, or cobbler.   My gooseberry picking buddy, Joe the Golden Retriever, was anxious to eat these sour gems again this year.  I decided to try giving a raw gooseberry to my grand-dogs as well with an equally positive response.  Who knew that gooseberries were a treat of choice for the canine crowd?

I love the slight sweetness of this crust and the creamy custard surrounding the cooked gooseberries.  My kids and their spouses, however, turned up their noses at my creation since they cannot fathom eating gooseberries.  Oh well…more for the rest of us.  Someday…they’ll wish they had a piece, right?

GOOSEBERRY TART

1 pound cleaned gooseberries
3 eggs
3.5 ounces of sugar
10 ounces heavy cream
1 teaspoon vanilla extract

Pastry:

1.2 cups flour (or more to reach desired consistency)
1/4 cup sugar
1/3 cup very cold, unsalted butter
1 egg yolk
a little ice cold water

  • Preheat the oven to 350 degrees.
  • Make the pastry by processing the flour and sugar together.  Chop the cold butter into small pieces and add to the flour and sugar.  Pulse (or blend by hand) until the mixture resembles bread crumbs.  Mix the egg yolk with a little ice-cold water.  Add to the flour mixture and pulse until the pastry forms a soft ball.  Add ice-cold water if needed to achieve desired consistency.  Chill the dough for a minimum of 30 minutes.
  • Remove the pastry from the refrigerator and place on floured surface.  Roll to fit the tart pan and place in pan.  Pierce the bottom and sides of the pastry with a fork. Bake 10-15 minutes or until golden brown.  Remove from oven and cool slightly.
  • Combine eggs, sugar, cream and vanilla extract.  Place gooseberries in bottom of tart pastry and pour egg mixture over the top.  Bake for 30 minutes until the center is firm.

Servings:  6-8

Czech Heritage and Dishes · Family · Family Favorites · My Roots

Strawberry Shortcake…sweet summer delight!

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Strawberry season is here.  Bring on the shortcake!  This recipe is from an old Czech cookbook that I’ve cherished for years.  The cake is yummy enough to eat by itself, but topped with fresh strawberries and whipped cream is to die for.

My girls love the cake more than the strawberries…I’m partial to the entire package.  I have been know to drown the cake and berries in milk, something I picked up from some elderly Norwegian friends back in Iowa.

However you like it, try it.  It’s strawberry time!

STRAWBERRY SHORTCAKE

2 eggs, beaten
1 cup sugar
1/2 cup butter
1 cup milk
2 teaspoons baking powder
2 cups flour
1/4 teaspoon salt
1 teaspoon vanilla

  • Preheat oven to 350 degrees.  Mix all ingredients together and bake in 9×9″ baking pan for 45 minutes or until baked through.
  • Cut into squares and top with fresh sliced strawberries and whipped cream.

New Favorite

Pear Cake…seasonal delight!

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Pear Cake made with seasonal pears is a true treat.  This recipe, from http://www.usapear.com was a great find and delicious as a morning coffee treat or as a seasonal dessert.

PEAR CAKE

10 tablespoons unsalted butter
1/2 cup brown sugar
4 pears, peeled, cored and wedged
1 tablespoon lemon juice
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk

  • Preheat oven to 350 degrees.
  • Grease a round baking pan with 2 tablespoons of butter.  Sprinkle with brown sugar.
  • Brush the pear wedges with lemon juice and arrange in the bottom of the baking pan.
  • Combine flour with baking powder, salt and cinnamon, Set aside.
  • Using a mixer, beat the remaining butter with sugar until fluffy.  Stir in eggs and vanilla.
  • Add flour mixture and milk alternating the ingredients slowly.  Continue to beat on low-speed after each addition.
  • Spoon batter evenly over pears in pan.
  • Bake for 30 minutes OR until toothpick inserted in the middle comes out clean.  (My oven required a longer baking time.)
  • Cool before inverting onto serving platter.  Decorate with walnuts or serve with whipped cream as coffee cake or dessert.

Recipe adapted from http://www.usapears.com; Starkrimson Pear Cinnamon Cake

New Favorite · Vegetarian

Apple Pear Salad or is it really a Dessert???

cathysmaha1 Comment

My good friend, Jan, was telling me about her favorite Fall salad.  It sounded so yummy and had all the things in it that I love.  I made, I shared, I loved.  This is great as a side dish but it’s so yummy, it could easily be a dessert. Thanks Jan for the great idea!

APPLE PEAR SALAD

Fresh crisp apples, chopped
Fresh ripe pears, chopped
Celery, chopped

  • Chop the above into bite sized pieces and place in bowl.

Pecans
Sugar
Butter

  • Melt butter in saucepan and add brown sugar.  Stir together.
  • Add pecans and stir frequently under sugar is melted.
  • Pour mixture over fruit mixture. Stir & serve immediately.

Family Favorites · My Roots · New Favorite · Vegan · Vegetarian

Apple Butter…Crockpot Style

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Apple Butter was a fall tradition in my Mother’s kitchen back on the Iowa farm with plenty of local apples to use.  She would can several jars and store in our ‘fruit room’ in the basement.  Neighbors and friends would share the fruits of their apple harvest with the offer to come pick what remained on their trees.  That’s just how neighbors treat neighbors.

Years ago, a co-worker shared her crockpot apple butter recipe with me.  It’s been in my recipe box ready to be used and this was the year.  The process takes a while but you don’t have to stand over the stove watching it to assure it doesn’t stick and burn.  I’m easily distracted so this is the ticket!

What to serve with the apple butter?  I made a loaf of oatmeal quick bread (see post of October 23) and served a slice of the bread with fresh apple butter on top for an autumn dessert to die for.

– Apple Butter Spread on Oatmeal Bread

Apple Butter

12 to 14 apples
2 cups apple juice
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves

  • Wash, core and quarter apples (do not peel).
  • Combine apples and apple juice in lightly oiled Crock pot.
  • Cover and cook on Low setting for 10-18 hours (or on High setting for 2-4 hours).

When fruit is tender, put through a food mill to remove peel. Measure cooked fruit and return to Crockpot. For each pint of sieved cooked fruit, add sugar, cinnamon, allspice and loves; stir well. Cover and cook on High setting for 6-8 hours, stirring every 2 hours. Remove cover after 3 hours to allow fruit and juice to cook down.

You can can the apple butter by spooning into hot sterilized jars and processing according to standard cooking methods.  I chose to refrigerate and share with family for immediate (and I do mean immediate consumption).   It’s too wonderful to last long!

Yield: 5 1/2 pint jars