Recipe: 01-28-2000: 32 Dessert Recipes Part 2

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01-27-2000 – Sugar and Spice – Desserts
32 Dessert Recipes – Part 2 of 2

Gina,.Fla (10:25:28) : The Harvest Pie

8 oz. brown sugar
4 T. cornstarch
pinch of salt
1 t. cinnamon
6 large Rome apples, peeled, cored and sliced
1/2 bag fresh cranberries
2 T. lemon juice
1 9" pie shell, unbaked

Mix sugar, cornstarch, salt and cinnamon. Add apples, cranberries and lemon
juice. Pour into pie shell and bake 350 for 55-60 mts. When cool cover
with topping.

Topping:
1 stick butter
1 t. vanilla
8 oz. brown sugar
1 c. chopped nuts
2 T. evaporated milk

Melt butter, add ingredients and cook about 3 mts. on med. high.
Spread on cooled pie.

Gina,.Fla (10:23:20) : Pumpkin Flan

1 16 oz. pumpkin puree
1/2 t. cinnamon
1/4 t. ground cloves
2/3 c. evaporated milk
2/3 c. condensed milk
1 t. vanilla
5 large eggs
1/4 c. sugar

For Caramelizing Pan: 1 c. sugar

Blend together the pumpkin, spices, milks and vanilla. Stir in the eggs one at a time and then the 1/4 c. sugar. Blend well.

Caramelize the sugar in a saucepot till golden amber. As it begins to dissolve, stir often...once dissolved do not stir as it will begin to crystallize. Pour into the custard molds or an 8" souffl pan. Tilt and cover sides and bottom. It will begin to harden. Pour custard in and then set in the middle of a larger pan and fill that pan half-way with water (bain marie) Bake at 350 for 40 minutes for custard cups and 1 hour and 20 minutes for souffl pan. Allow to come to room temp., then chill before inverting on a platter.

Gina,.Fla (10:22:57) : Pumpkin Dessert

Cake: 1 box yellow cake mix (reserve 3/4 c. for topping
1/4 lb. margarine
1 beaten egg

Mix: 1 large (29oz.) can pumpkin
3 eggs
1 1/2 tsp. cinnamon
1/4 cup white sugar
1/2 cup brown sugar
2/3 cup evaporated milk

Topping:
3/4 cup cake mix
1/8 lb. margarine
1/2 cup powdered sugar
walnuts chopped

Blend the first three ingredients with wooden spoon. Pat into a greased 9x13" pan. Mix remaining ingredients well and pour over cake mix.

Topping: Mix cake mix and powdered sugar. Work well with hands, add margarine and chopped nuts. Sprinkle over mixture. Bake at 350 for 45-50 minutes.

Gina,.Fla (10:21:34) : : Onelia Fredora's Hummingbird Cake
It took a lot of coaxing to get Onelia to share her delicious recipe...

3 c. flour
1 t. baking soda
1/2 t. salt
2 c. sugar
1 t. ground cinnamon
3 eggs, beaten
3/4 c. veg. oil
1 1/2 t. vanilla
1 8oz. can crushed pineapple, undrained
1 c. chopped pecans
1 3/4 c. mashed bananas
1/2 c. chopped pecans

Combine first 5 ingred. in a large bowl. Add eggs and oil stirring until dry ingred. area moistened. Do not beat. Stir in vanilla, pineapple, 1 c. chopped pecans and bananas.
Pour batter into 3 greased and floured 9-inch round baking pans. Bake at 350 for 23-28 mts. or until cake tester comes out clean. Cool in pans 10 mts. Remove from pans and let cool completely on racks.

Cream Cheese Frosting:
1/2 c. butter or margarine, softened
1 8oz. cream cheese, softened
1 box (16oz.) powdered sugar, sifted
1 t. vanilla
Cream butter and cream cheese. Gradually add powdered sugar beating until mixture is light and fluffy. Stir in vanilla. Yields enough for a one 3-layer cake. Garnish with chopped nuts.

Gina,.Fla (10:21:09) : Olive Garden Apple Praline Cheesecake

CRUST
1 cup Graham cracker crumbs
2 tablespoons Sugar
2 tablespoons Butter
APPLE MIX
1/4 cup Butter
1/2 cup Light brown sugar
2 pounds Red delicious apples; peeled -- cored, dice 1/2" pcs
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Allspice
PRALINE TOPPING
1 1/2 cups Dark brown sugar
1/2 cup Butter -- softened
1 cup Pecan pieces
APPLE CHEESECAKE
16 ounces Cream cheese -- softened
1/2 cup Granulated sugar
3 large Eggs
1 cup Heavy whipping cream

CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended.
Press into the bottom of a 9" springform pan. Set aside.

APPLE MIX-In a Dutch oven, melt butter over low heat, add brown sugar,
apples, cinnamon, nutmeg and allspice.
Simmer over low heat until apples are soft, but still hold their shape.
Cool mixture to room temperature and reserve.

TOPPING-In a small bowl, mix all ingredients together with a fork until
well incorporated. Reserve.

CHEESECAKE-In a large bowl with an electric mixer cream together sugar and
cream cheese on medium speed until light and fluffy.
Beat in the eggs one at a time until smooth.
Add the cream and continue beating until the mixture is thick and creamy.
Gently stir in the cooled apple mix by hand.
Pour into the prepared spring form pan.
Spread praline topping over the top. Bake at 350~ for 1 hour and 20 minutes.
Allow to cool to room temperature before removing the sides of the pan.
Refrigerate until ready to serve. Garnish with whipped cream.

Gina,.Fla (10:20:17) : Oatmeal Doodles
Serves 2 dozen 4-inch cookies

2 cups granulated sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup unsalted butter
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour, preferably unbleached
1 cup quick-cooking rolled oats, uncooked (not instant)
1 cup dried blueberries (dried strawberries, or any dried fruit)

Coating:
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon

1. Preheat oven to 325F. Set the racks so that they divide the oven into thirds. You do not need to line baking sheets or grease them.

2. Using an electric mixer set on medium speed, combine the 2 cups sugar, baking soda, and salt for 15 seconds. Add the butter, eggs and vanilla and beat on medium speed for 2 minutes, until the mixture is
light in color and smooth.

3. Scrape the bowl with a rubber spatula and add the flour, oat, and dried blueberries. Beat on low speed for about 30 seconds, just until evenly combined.

4. Using a rubber spatula, scrape the sides and bottom of the bowl, stirring the dough to be sure it is evenly mixed. In a small, shallow bowl stir together the cup granulated sugar and the cinnamon with a wire whisk or fork until evenly combined.

5. Using a heaping tablespoonful of dough, shape the dough into balls and then coat them in the sugar-cinnamon mixture.

6. Place the coated balls on the baking sheets, allowing about 2inches between the balls of dough, and bake in the preheated oven for 7 min.

7. Remove the two baking sheets, and then switch them top to bottom. Place back into the oven and cook for an additional 7 minutes.

8. The cookies will puff up and then fall in the oven . They will look almost undercooked. This is exactly how you will want them to look. Using a metal spatula, remove them from the baking sheet and place them on a wire rack for 5 minutes to cool.

9. These cookies are incredibly chewy and may be stored in an airtight container for up to 2 weeks or you may wrap them tightly and freeze for up to 2 months.

Carol,IL (10:20:09) : Red Cherry Crunch Bars

3/4 cup butter
1 cup brown sugar
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups oats
1 (21 ounce) can cherry pie filling

Preheat oven to 350 degrees. Spray 13 x 9 x 2 inch baking pan with non-stick cooking spray.
Combine butter & brown sugar. Add flour, salt, baking soda, & oats. Mix until crumbly. Press half into prepared pan. Spread pie filling over top. Sprinkle remaining butter mixture on top. Bake for 30 minutes, or until done. Cool. Cut into bars. Makes 18.

Gina,.Fla (10:17:42) : Apple Pan Dowdy

6 Cups of apples, sweet apples. peeled, and sliced thin.
1/2 Cup Karo Syrup (Or any light corn syrup)
1 teaspoon lemon juice
1 1/2 teaspoons cinnamon, divided
1/4 teaspoon nutmeg
1/2 Cup sugar
1/8 teaspoon salt
1/2 Cup butter (softened)
3/4 Cup flour
1/4 Cup Old Fashioned Oats, uncooked.

Preheat your oven to 375 degrees F. Lightly grease an 8-inch baking dish. Place half of the apples in the dish; top with corn syrup. Add remaining apples, lemon juice, 1 teaspoon cinnamon and nutmeg. Combine 1/2 teaspoon cinnamon, sugar, salt, butter, flour and oatmeal. Mix well and press firmly over apples.
Bake 50 minutes.

Gina,.Fla (10:16:30) : FRENCH APPLE PIE WITH NUTMEG SAUCE

8 cups peeled and sliced Granny Smith Apples (3 lbs.)
1/2 c. water
1 1/2 c. sugar
1 t. vanilla
1 baked 9" deep dish pastry shell
1 c. graham cracker s crumbs
1/2 c. flour
1/2 c. sugar
1/3 c. butter

NUTMEG SAUCE:
In a saucepan combine, 1 egg yolk, 1 c. milk, 1/2 c. sugar
Bring this to a boil stirring constantly. Reduce heat, simmer 1 mt. Stir in 1/2 t. nutmeg. Serve warm over pie.

PIE:
Place apple slices and water in a pot. Bring to a boil. Reduce heat. Cover and simmer 10-12 mts. Drain. Stir in 1 1/2 c. sugar and vanilla and set aside. In a bowl, combine crumbs, flour and 1/2 c. sugar. Cut in the butter til it gets course. Transfer apples to pastry shell. Top with crumb mixture and bake at 375 25 mts. Cool and serve with the warm Nutmeg Sauce.

Gina,.Fla (10:15:37) : Classic Sunday Coffee Cake

This versatile cake works with a range of fruits. Tart berries or cherries and crunchy, spicy nut topping interplay for a sublime duo.

Cake Batter

4 tablespoons (1/2 stick) unsalted butter
6 tablespoons sugar
1 egg
1 teaspoon vanilla extract
2 teaspoons grated orange zest
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1 1/2 cups fresh blueberries, boysenberries, raspberries, loganberries, blackberries, red currants, or pitted sour cherries
Streusel Batter

1/4 cup all-purpose flour
2 tablespoons unsalted butter
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup chopped pecans or walnuts
10 pecan or walnut halves
Preheat the oven to 350 degrees F. Grease and flour a 9-inch pie pan. Prepare the batter: In a large bowl, cream the butter and sugar until light and fluffy. Add the egg, vanilla, and orange zest, and beat well. Stir together the flour, baking powder, baking soda, and salt, and add the dry ingredients along with the buttermilk, mixing just until the batter is smooth and thick. Mix in the fruit and spread in the prepared pan.

Prepare the streusel topping: in a bowl, combine the flours, butter, sugar, and cinnamon, mixing until crumbly; mix in the chopped nuts. Sprinkle over the top of the batter and stud with nut halves. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Serve warm, cut into wedges.

Makes one 9-inch cake

Gina,.Fla (10:14:48) : CHOCOLATE KRINKLE COOKIES
MAKES ABOUT 100

2 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract
1/4 teaspoon nutmeg

1. Sift together flour, cocoa powder, baking soda, and salt. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.

3. Heat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Transfer to a rack to cool. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool.

Gina,.Fla (10:12:49) : Good 'Ol Southern Peach Cobbler

1 Cup Flour
1 Cup Sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup butter, melted (1 stick)
2 Cups fresh fruit... Peaches (skinned, sliced), Blueberries, or
Blackberries
1 Tablespoon of Sugar
1 Teaspoon of Cinnamon

Combine the flour, sugar, baking powder and salt, and mix together.
Melt the butter and then mix with the 1 cup of milk.
Pour the milk/butter mixture into the dry ingredients and stir together
until thickened to a batter.

Pour the batter into a greased 12 x 8 x 2 inch glass Pyrex baking dish.
Lay the fresh fruit on top of the batter, distribute it all over the
batter evenly.

Mix the 1 Tabl. Sugar and 1 Teasp. cinnamon together, then lightly sift
it over the batter/fruit.

Place the pan into a 350* oven and bake for 50 minutes, or until it
all turns lightly brown. Serve with vanilla ice cream if desired.

Gina,.Fla (10:10:32) : Bavarian Apple Pie

Pastry: (For a shortcut, you can always use a pie shell from the freezer section of your grocer.)

1/3 c. softened butter
1 T. veg. shortening
1/3 c. sugar
1/4 t. vanilla
1/8 t. salt
1 c. sifted flour

Preheat oven to 400. Cream butter and shortening, add sugar, vanilla and salt. Blend in flour. Pat this into the bottom of a 9" springform pan. Set aside.

Filling:

1/4 c. sugar
1 8 oz. bar of cream cheese
1 egg
1/2 t. vanilla
1/2 t. lemon rind
1/8 t. salt

5 Golden Delicious Apples, peeled, cored and sliced

Topping:

1/4 c. chopped nuts
1/2 t. cinnamon
1/3 c. sugar

Mix and blend well the filling ingredients except the apples.

Spread the creamy filling on top of the pastry. In a large bowl, toss the apple slices with sugar and cinnamon. Put this on top of the filling.

Bake at 450 for 10 mts. Reduce heat to 400 and bake 25 mts. more.

Cool before removing from pan. Serves 8-10 happy people!!

Gina,.Fla (10:09:29) : APRICOT DREAM SQUARES
Makes 16

1/2 cup (1 stick) unsalted butter, room temperature, plus more for the pan
2/3 cup dried apricots
1 1/3 cups all-purpose flour
1/4 cup granulated sugar
1 cup light brown sugar, firmly packed
2 large eggs, lightly beaten
1/2 cup chopped walnuts
1/2 teaspoon baking powder
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 teaspoon cinnamon
Confectioners’ sugar

1. Heat oven to 350 degrees. Butter an 8-by-8-by-2-inch baking pan, and set aside.

2. Place apricots in a small saucepan with enough water to cover. Bring to a boil over high heat. Reduce heat to simmer, and cook until plumped, about 15 minutes. Drain in a fine sieve, and chop fine. Set aside.

3. Combine 1 cup flour, 1/2 cup butter, and granulated sugar in a large bowl. Using a handheld electric mixer on medium speed, blend until crumbly and combined. Transfer mixture to prepared pan. Using your hands, pat evenly into pan. Bake until golden brown, about 25 minutes. Transfer to a rack to cool.

4. Combine remaining 1/3 cup flour, chopped apricots, brown sugar, eggs, walnuts, baking powder, vanilla, and salt. Using a handheld electric mixer on medium speed, beat until combined; scrape down sides of bowl twice. Pour mixture over crust, and return to oven. Bake until top is golden, about 20 minutes.

5. Transfer to a wire rack to cool in the pan. Cut into 2-inch squares. Dust with confectioners’ sugar.

Gina,.Fla (10:07:55) : Apple Caramel Cake

1/2 cup pecans
1/2 cup (1 stick) butter at room temperature
1 cup sugar
2 eggs at room temperature
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon ground cardamom
3 Macintosh, Gravenstein, or Granny Smith apples, peeled, cored and finely chopped, plus 16 apple slices for garnish

Hot Caramel Sauce:
1/2 cup (1 stick) unsalted butter
1 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1/2 cup evaporated milk

1. Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan. In a blender or food processor, grind the pecans until fine.

2. In a large bowl, cream the butter and sugar together until fluffy. Add the eggs and beat until well blended. In a medium bowl, stir the flour, baking soda, salt, cinnamon, and nutmeg together. Stir the dry mixture into the wet mixture just until blended. Fold the apples and nuts in until blended.

3. Pour the batter into the prepared pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 15 minutes, then remove from the pan. The center may sink a bit.

4. To Make the Sauce: In a small saucepan, melt the butter with the brown sugar and salt over medium heat. Bring to a boil, whisking constantly. Remove from heat and whisk in the vanilla and milk. Set aside and keep warm. To make ahead, let cool and store in an airtight container in the refrigerator for up to 3 days. Reheat over barely simmering water.

5. To serve, cut the cake into 8 wedges. Ladle a large spoonful of the hot caramel sauce onto each of 8 dessert plates. Place a wedge of cake on top of the sauce. Garnish with a spoonful of whipped cream and 2 apple slices.