Tag Archives: Dessert

Root Beer Float Ice Cream

Put 2 cups heavy cream, 1 cup milk, ½ cup sugar and a pinch of salt in a sauce pan. Add 1¼ tsp root beer concentrate (Schilling’s make this). In a bowl, combine 4½ TBL (that’s a generous ¼ cup) of corn starch and ¾ cup milk. Stir with fingertips to confirm there are no lumps. Add cornstarch to sauce pan and heat until steaming, stirring constantly. Lower heat and keep stirring for 5 minutes, or until thoroughly thickened. Strain and chill a couple of hours and freeze in ice cream maker.

NOTE: It struck me after making this that I should have added the flavoring after the mixture came off the heat. Next time.

Toaster Biscuits

Our little easy-bake oven of a toaster works for making biscuits. We usually use these for strawberry shortcake
4 biscuits
Shopping List

1 cup flour (or ½ cup flour and ½ cup cake flour)

1½ tsp baking powder

¼ tsp baking soda

2½ TBL Crisco

⅓ cup buttermilk

<

p>

In a medium-size bowl, mix

  • 1 cup flour (or ½ cup flour and ½ cup cake flour)
  • 1½ tsp baking powder
  • ¼ tsp baking soda

If you are making to serve with savory food, add

  • ¼ tsp salt

When the dry ingredients are combined, cut in

  • 2½ TBL Crisco

Then stir in

  • ⅓ cup buttermilk or sour milk (1 tsp vinegar plus ⅓ cup milk)

Knead for 30 seconds and pat to form a layer ⅝-inch thick. ATTN I try to form a square so I can make square biscuits with two cuts of a knife. (If you use a round cutter you can reform the remaining dough but the biscuit cut from this dough will have a different texture.)

Cook on tray for 10-11 minutes at 425 F. (As toaster ovens vary a great deal, keep an eye on them to make sure they don’t burn, or worse.)

Fluden

Make Hamentaschen Honey Dough. Roll into a ⅛-inch layer large enough to cover bottom and go up sides of pan; trim off all but ⅜ inch that hangs beyond edge of pan. (You can use a 13×9 or 9×9 pan, depending on how much you want to make.) Spread a layer of filling on the bottom. Roll a layer of dough, a bit thinner than the outside layer. It needs to be big enough to cover the bottom and just fit in side the pan without going up the sides (or just a bit).

Alternate layers of filling and dough, ending when the last layer is near the top of the pan. You want to use many different kinds of fillings, such as Poppy Seed Filling, Prune Filling, preserves, chopped nuts, chocolate bits, etc. Commercial pastry filling should give you a broad range of choices.

When you get to the last layer, fold outer layer that you first placed in the pan back over the top layer of dough and try to seal it. Brush top with a beaten egg, sprinkle generously with cinnamon sugar. Bake in oven at 325 F convection for 45-50 minutes. It will be a fairly dark brown on top.

Let cool and store covered. Cut into small squares. Fluden can also be frozen in chunks.

Mascarpone Rice Pudding

Leftovers with leftovers.

Combine 2 cups of cooked rice and about 1 cup of milk. Heat in high-power microwave for 5 minutes: the rice will be softened and the milk will have come to a boil. Put it in the refrigerator until it’s cooled. (I was impatient and I transferred the mixture to a metal mixing bowl and chilled it in an ice-water bath; it took 5 minutes.) Combine 1 cup of Mascarpone Cream, the cooled milk-rice mixture and ½ teaspoon of vanilla. Return to refrigerator to chill before serving.

It’s not low in calories, but it sure tastes good.

Candied Pomelo Peel

This is sweet from the honey, but retains a nice bitter edge. It’s simple and delicious. And it’s really fast to make.

Pomelos usually show up in the market at the height of winter. They look like really big grapefruit, sometimes having a slight pear-like shape. Skins range from yellow to yellow-green. Find a pomelo that has no blemishes on the skin.

Cut the fruit into quarters, through the stem end. For each quarter, make a small cut between the fruit and the pith nearest one end, and then running your thumbnail around the fruit, separate the peel and fruit. You should be able to remove the peel on each quarter in a single piece. Reserve the fruit for eating.

Cut the peel into strips about ⅝ of an inch wide, but the size and shape is up to you. Turn each strip on its side and trim the pith down so the thickness of the peel is about ⅜-inch.

Put the peels into a pot full of water. Bring it to a strong boil, let it boil for one minute and drain off all the water. Add cold water and in under a minute the peels should be cool enough for you to squeeze out the water without burning yourself. ATTN Repeat the process of boiling, draining and squeezing the peel three more times. Each time you do this it removes some of the bitterness, so you can adjust the bitterness to your taste according to how many times you boil the peel. If you really like a bitter flavor, only boil it a total of three times, not four.

Set up a cake rack and place a sheet of wax paper or foil underneath it.

After the last boiling, put the drained peel back in the pot with 1 to 1¼ cups of honey. (You don’t have to measure it precisely because if it’s too dry you can add more and if there’s a little extra it will boil down or drain off.) Bring to a simmer and move the peel pieces around with tongs or chopsticks. The honey level may seem low, but you will need to get all the sides of the peel covered, so turn them as necessary. Add a little more honey as it cooks down, if needed. When the honey is disappearing and  ATTN the peel is translucent, transfer the pieces to the rack. Make sure the pieces aren’t touching. I find some pieces are done faster (they become translucent as they absorb the honey) and I remove them and let the rest keep cooking.

Fruit Crumble

Combine ⅓ cup walnuts, ⅓ cup flour, ½ cup brown sugar, 1 cup oatmeal, ½ tsp salt, ¾ tsp baking powder and ¼ cup (½ stick) butter. Mix until it’s crumbly.

Peel and cut up 4 cups of fresh fruit (peaches, apples, pears or whatever you like). Mix with ½ cup sugar, 1 tsp lemon juice, 1 to 2 TBL cornstarch, ¼ tsp salt and ¼ tsp nutmeg. Place fruit mixture in buttered casserole. Cover with crumb topping.

Bake at 375 degrees F until bubbly, about 30 to 45 minutes.

Anise Cornmeal Fingers

Cream 1½ sticks butter until soft. Add 1 TBL Pernod, ½ tsp ground white pepper, 1 TBL fennel seeds (ground after measuring), ¼ tsp salt. Add ¾ cup granulated sugar, 2 eggs, 1 egg white. When mixed, add 1¾ cups flour and ⅔ cup cornmeal, blending just until mixed in. By hand, mix in grated lemon peel from 2 lemons.

Put dough into a pastry bag or plastic bag with a ½-inch opening cut at one corner. Pipe 3- to 4-inch cookies onto parchment-lined cookie sheets, about 1½ inches apart. Bake at 325 F convection for about 20 to 25 minutes. (Bake at 325 F non-convection for 25 to 30 minutes.) Cookies will be golden and brown around the edges.

Lemon Whipped Cream

*Small Recipe (for 9″ cake): Combine in top of double boiler, 2 egg yolks, zest of 3 lemons, ¼ cup lemon juice, pinch of salt, ¾ cup sugar and 3 TBL butter and cook as directed below.

*Full Recipe (for tube cake): Combine in top of double boiler, 4 egg yolks, zest of 4 lemons, ½ cup lemon juice, pinch of salt, 1½ cups sugar and 6 TBL butter.

Set double boiler over medium heat and stir mixture continuously making sure nothing sticks to the pan. Cook for 10-20 minutes… time varies according to the temperature of the ingredients, etc. It is done when the mixture starts to thick and it coats a spoon. (It thickens more when it cools completely.) Transfer to small bowl and cover with greased plastic wrap. Refrigerate until chilled.

Beat whipping cream (8 ounces for small cake, 12 ounces for large) until it is thick, but peaks don’t form. Add lemon curd to taste, and beat more. Generally there will be more lemon curd than you will need to flavor the whipping cream, but it just depends on how you like it to taste.

The lemon curd keeps refrigerated up to 5 days. This is great with a fruit salad or as a filling for Lemon Cloud Cake.

Maple Ice Cream

Put 2 cups heavy cream, 1 cup milk, ½ cup Grade B maple syrup and a pinch of salt in a sauce pan. Add either 1½ tsp vanilla extract or 1 whole vanilla bean, split lengthwise and seeds scraped into mixture. Include the pod in the mixture, too. Heat until steaming, but do not let boil.

In a bowl, combine 4½ TBL (that’s a generous ¼ cup) of corn starch and ¾ cup milk. Stir with fingertips to confirm there are no lumps. Remove vanilla pod from pot. Add cornstarch mixture, cook, stirring until it reaches a boil. Reduce heat to low and let cook for 5 minutes or until thick, stirring so it won’t scorch.

Strain and chill a couple of hours and freeze in ice cream maker.

Cherry Pie

Preheat oven to 425 F. Combine 4+ cups of pitted sour cherries (I prefer the bright red Montmorency cherries), 3 TBL minute tapioca, ¾ cup sugar and 2 TBL kirsch. Let stand 15 minutes. Meanwhile, roll out pie crust and fit into 9-inch pie plate. Pour filling into crust, dot with 2 TBL butter cut into small pieces, cover with top crust and seal. Brush top with egg white.

Bake 10 minutes. Reduce heat to 350 and continue baking until crust is golden brown, about 35 to 40 minutes more.

Ice-Box Cake

Make whipped cream using 2 cups heavy cream, 2 – 3 TBL confectioners’ sugar and 1 – 2 tsp vanilla. Spread ½ TBL whipped cream on each cookie in a box of Famous Chocolate wafers, building up a stack. Arrange two 7-inch stacks next to each other (on their sides) on a plate to form a cake. Cover generously with remaining whipped cream. Refrigerate overnight. Serve, cutting on diagonal.