Category Archives: dessert

Break Fast Food – Blintz Souffle

Posted on October 5, 2011 | 1 comment

Here we go again…another holiday to cook for. Most of breaking the fast is taking in bagels, fish, etc. Easy to do. But I still try to make a few dishes and this recipe is an oldie but a goodie. I have been making this recipe since 1975 and it never gets old.  This dish can be assembled ahead of time, kept in the refrigerator and baked right before eating. This is a keeper and a tradition in my house. Always delicious. You can buy almost any of the frozen blintzes. Some stores have homemade ones, but it doesn’t really make that big of a difference with this recipe. Enjoy! This is super easy, with excellent results.

INGREDIENTS:

6 blintzes (you can use cheese or fruit-filled, whichever you like. Depending on how many people I’m feeding, I usually make 1 fruit and 1 cheese tray)

2 eggs

1/4 cup sugar

1 tbsp. unsalted butter or margarine

3/4 cup sour cream (lite is fine but I wouldn’t use fat-free)

1 tsp. vanilla

Dash of cinnamon

DIRECTIONS:

Preheat oven to 350 degrees.

Melt butter or margarine in saucepan. Spray baking dish with Pam spray (Original). Mix remaining ingredients in a bowl together. Place frozen blintzes in baking dish. I usually use a 9×13 size dish but anything close to that will work. You can double the recipe, in which case you’d obviously need a larger baking dish (you need room for the blintzes to expand a little and for the egg mixture to rise around it. Don’t spread it too thin.) Pour the melted butter on top of the frozen blintzes, followed by the sour cream mixture. Bake at 350 degrees for approx. 30-40 minutes. Let it sit for a few minutes out of the oven before cutting into it.

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P B and J Bars (Peanut Butter and Jelly) Real Comfort Food

Posted on September 12, 2011 | 1 comment

p b and j bars

These bars definitely fall into the decadent category. They are super rich, super dense and super delicious. You kind of have to be a PB&J type to really like these and since I am, I love them. This is the time of year for baking and some real comfort food baking seems to happen around the Holidays.

The trick to this recipe is to let it cool completely before even attempting to cut them. Actually, this time I put in refrigerator for a few hours, used a knife with a cup of water to cut. I cut them into very small pieces because they are so rich. Pour a glass of milk, sit down with a small piece and enjoy! The original recipe comes from Ina Garten and I’ve made a few small, personal changes. This time out I omitted the chopped peanuts on top, wanted to make it without , and they were perfect. The extra added peanuts add some crunch, but not totally necessary . I think we could all use a little of this good old fashioned comfort food now and again.

INGREDIENTS:

2 sticks unsalted butter, room temperature

1 1/2 cups sugar

1 tsp vanilla extract

2 extra-large eggs, room temperature

2 cups (18oz.) creamy peanut butter (I use Skippy reduced fat)

1 1/2 cups (18 oz.) raspberry jam (or any other flavor you like) this time I tried seedless raspberry jam which worked out so well ( Smuckers ) but any one will do. Use flavor you like.

3 cups all-purpose flour, sifted

1 tsp baking powder

1 1/2 tsp kosher salt

*2/3 cups chopped salted peanuts ( coarsely chopped) (I omitted this time out ) as you can see by pictures.

DIRECTIONS:

Preheat the oven to 350 degrees.

Grease a 9×13 inch cake pan. Line it with parchment paper, then grease and flour the pan. (You can also spray with baking spray. I like to use a little butter on parchment paper.)

In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar on medium speed until light yellow (a few minutes). Switch the mixer to low-speed and add eggs, vanilla, and peanut butter and mix well.

In a small bowl, sift together the dry ingredients. With the mixer on low-speed, add the flour mixture (dry ingredients) slowly into the peanut butter mixture, until well combined.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam (use a spoon and don’t worry if the jam isn’t completely covered). Sprinkle with chopped peanuts and bake for 40-45 minutes. Cool completely and cut into squares.

*yields about 24 bars but I can usually get about 30 but cutting them small

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Something to do with a few zucchini (bake a bread), vegetarian

Posted on August 30, 2011 | 3 comments

 What to do with that beautiful zucchini you bought at the farmer’s market? Or that your friend gave you from her garden? Bake a bread or make muffins…perfect! This is so delicious for breakfast, as a snack, or a simple dessert. This recipe was inspired from the Original Silver Palate cookbook–one of the best cookbooks I’ve ever used. It’s worth the effort. It’s a bit on the messy side with all that grated zucchini. This would be categorized as vegetarian, but not vegan. 

INGREDIENTS:

3 eggs, room temperature (as always)

1 1/2 tablespoons of unsalted butter, I melt it in the microwave before I add (you’ll also need a little more for greasing the pan)

3/4 cup vegetable oil

1 1/2 cups granulated sugar

1 teaspoon vanilla extract

2 cups grated, unpeeled raw zucchini (about 2 1/2 nice size zucchini), after I grate it , I put it in a mesh sieve and drain it, zucchini is very watery, the trick to baking with it is to rid it of the water. Push down on zucchini while it’s draining and get the water out.

2 1/2 cups unbleached, all-purpose flour (I sometimes mix whole wheat flour in, just make sure you use 2 1/2 cups total) bread will have a browner look with whole wheat flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

*1 teaspoon ground cloves (optional, this is a strong spice that not everyone likes, so feel free to omit) if you omit clove, might want to increase your cinnamon

1 cup chopped walnuts

DIRECTIONS:

Preheat oven to 350 degrees. I spray pan with Pam and then spread a little butter around the pan, as well.

Beat eggs, oil, sugar, vanilla and melted butter until the mixture is light and thick. (I use my trusty Kitchen Aid mixer with paddle attachment). Fold grated zucchini into the mixture.

In a separate bowl, sift dry ingredients together and then stir into zucchini mixture until just blended. Add walnuts.

Pour batter into the prepared loaf pan (9×5). Bake on the middle rack of the oven for approx. 1 hour (you may need another 15 minutes depending on your oven). Remove cake, and with a cake tester, check for readiness (when the cake tester inserted into the center comes out clean.) I filled the loaf pan about 3/4 to the top. I had a little left over and was able to make 5 muffins with that leftover batter!

Cool slightly, remove from pan, and let it cool completely on a rack.

For optimum flavor, wrap the bread when it is completely cool and let it stand overnight before serving.

something to do with a few zucchini

 

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Posted in breads/cakes, vegetarian

OMG Apricot Bars

Posted on August 19, 2011 | 7 comments

OMG Apricot Bars out of oven

OMG Apricot Bars pre cooked

These bars are nothing short of a-mazing! They are the most perfect, delicious treats–great to take on a hike, great for after a ride on your bike…ok, enough Dr. Seuss. Just go ahead and bake them–it is not difficult. I woke up early this morning and decided to bake them and one hour later, they were finished and out of the oven. They remind me of a yummy, soft granola bar. If you don’t like apricots, substitute cherries and cherry preserves, blueberries and blueberry preserves, etc. (I’m not sure if I would use fresh blueberries. Just stick with the dry version of the fruit and the matching preserves.) Thanks to Giada for the inspiration on this one!

INGREDIENTS:

Filling:

1 large jar of apricot preserves (I used an 18 oz jar of apricot/pineapple preserves because that’s what I had in the house. You can use a 13 oz jar of apricot preserves. I like it very gooey so I used a large jar of preserves.)

8 dried apricots, chopped up into small pieces

Crust:

1 3/4 cups all-purpose flour

1 cup light brown sugar, packed

1 teaspoon ground cinnamon

3/4 teaspoon baking powder

3/4 teaspoon kosher salt

1 teaspoon vanilla

1 3/4 cups old-fashioned oats (not the instant or 1-minute kind)

1 cup chopped walnuts

1 stick unsalted butter, melted

1 egg (room temperature), beaten

DIRECTIONS:

Preheat oven to 350 degrees. Make sure oven rack is in the center of the oven.

Line a 9×13 baking dish with parchment paper (see picture) on the bottom and the sides and then spray the paper with cooking spray (I use Pam).

In a bowl, mix together the jam and the dried apricots and set aside.

In a large, separate bowl, whisk together the flour, brown sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the melted butter, egg and vanilla and mix very well. Using a utensil or your clean hands, lightly press half of the crush mixture into the bottom of the prepared pan. Using a knife or spatula, spread the apricot filling (use it all) over the first layer of crust. Cover the filling with the remaining crust mixture and gently press the crust mixture to flatten. Bake for about 35 minutes until light golden brown. Cool for at least one hour. Cut into bars. They will lift right out of pan with the paper and cleanup is a snap with parchment paper.

These will stay in an airtight container for at least three days. I will freeze them for the next time we want them, because they are too dangerous to have around.

* Yields about 24 bars

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Yet another thing to do with Blueberries! (very easy)

Posted on July 25, 2011 | Leave a comment

 

I can only imagine what you’re thinking, is she kidding? does she have nothing better to do with her time? and her berries? i forgot about this recipe and it is so very good, it is a standby . also no mixer! just whisking together and no sifting! this is a wonderful dessert with vanilla ice cream, and an awesome breakfast cake, it is a deliciously moist pudding type cake.   i got it from my very favorite now gone, Gourmet magazine. i miss that magazine so much 😦

Ingredients:

1/2 cup sugar plus another 1/2 cup sugar

1/4 cup water

1 tablespoon fresh lemon juice

1 teaspoon cornstarch

2 pints blueberries

1 cup all purpose flour

1 1/4 teaspoons baking powder

1 teaspoon salt

1 large egg (room temperature)

1/2 cup whole milk

1 stick unsalted butter (1 1/2 cup) melted and cooled slightly (put stick of butter in a bowl and nuke it for about 15 seconds, if it’s not melted do it again for a few seconds at a time) don’t put in microwave in paper!!!!!!!!! it’ll melt all over the place.

1 teaspoon vanilla

Position oven rack in middle of oven and preheat to 375 degrees. Butter a 9 inch square baking pan. You can spray with Pam baking spray but I always use a teensy bit of butter anyway.

Stir together 1/2 cup sugar with 1/2 cup water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then while simmering, stir occasionally, about 5 minutes. Remove from heat.

Whisk together flour, baking powder, salt and remaing 1/2 cup sugar in a medium to large bowl. Whisk together egg, milk, butter, and vanilla in another large bowl. Then add flour mixture, whisking until combined.

Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife or cake tester inserted into center of cake portion comes out clean, approx. 25 to 30 minutes. Cool in pan.

*serves 6 – 8

*This can be made 1 day in advance and cooled completely, uncovered, then kept, wrapped well in foil, at room temp. It didn’t freeze so well, so eat up! 

Summer Flowers

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Something Else to do with Peaches, Bake a Peach Cake

Posted on July 22, 2011 | Leave a comment

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What to do with Rotten Bananas (Bake a Bread)

Posted on June 28, 2011 | 6 comments

Banana Bread before cooking

Banana Bread
What to do with Rotten Bananas

Why do I always end up with rotten bananas? EVEN THOUGH we eat them daily, tHIS seems inevitable. sometimes i actually freeze the banana without the skin. i cannot vouch for the vitamin factor of doing this, BUT it’s worked fine in my banana breads. if you find yourself with 5 rotten bananas (and i do mean very black yuCky ones), this is a delicious bread to bake. you’ll need a 9 x 5 loaf pan.

INGREDIENTS:

8 tablespoons (one stick) unsalted butter, room temperature

3/4 cup dark brown sugar

2 large eggs, room temperature

1 tablespoon milk (use whatever you have in fridge) i use buttermilk if i have it on hand

1 teaspoon ground cinnamon

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

2 1/2 cups (app. 5) OverLy ripe (black) bananas, mashed

For optional topping (but not really optional BECAUSE I always do it):

3 tablespoons chopped nuts (walnuts or pecans)

1 tablespoon granulated sugar

1/8 teaspoon cinnamon

mix these ingredients and set aside in a small bowl

DIRECTIONS:

preheat the oven to 350 degrees F. Spray a 9 x 5 loaf pan with pam baking spray, and lightly butter.

Using electric mixer, cream butter and sugar until light and fluffy. add the eggs one at a time, beating well after each addition.

in a small SEPARATE BOWL, mash the bananas with a fork, mix in the milk and the cinnamon, AND add this to the electric mixer. mix ‘til bananas are almost fully integrated. (you will see small specks of banana.)

put your dry ingredients (flour, baking powder, baking soda, and salt) IN ANOTHER BOWL and add them to the mixer, mixing just until the flour disappears.

pour batter into the prepared loaf pan. If you are using topping (and you are), sprinkle it over the batter. Bake for appROX. 50 – 55 minutes. check after 50 minutes with cake tester or toothpick. if it needs more leave it in for a few, and keep checking till you get to know your oven.

let bread cool completely in pan THEN Turn it out and enjoy.

I sometimes freeze this. it’s a most perfect bread to freeze and enjoy another time. just wrap it tightly when it completely cools down, and put in freezer. it defrosts in a few hours.

*sometimes i add 1/2 cup to 3/4 cup chocolate chips for a different type of banana bread 🙂

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