Posts from the ‘Desserts’ Category

EASY MUFFINS, BISCUITS, ROLLS MAKE ANY MEAL BETTER

When the weather roller-coasters as it has this season, with temperatures varying as much as 30 deg. in as many hours, a mug or plate of hot soup is often more welcome and satisfying than a sandwich or entrée platter. And nothing pairs better with any hot liquid than fresh baked goods.

I like variety with different meals but I don’t want to buy products yielding large amounts, requiring an ingredient investment, and then having to deal with leftovers. This means I have to make the baked goods myself, and I want them to be easy and fast. Finally, and this will hit home with those who have done any baking recently, I need them to be affordable. The regular price of baking supplies has really gone up this year. I don’t want recipes that are time consuming or call for special ingredients. I look for recipes that depend on pantry staples but whose taste can be varied with optional add-ins. Sounds like a tall order? Not really. I had 3 stand-byes already, and with very little research, found more.

Actually, in reviewing my posts recently, I was surprised to find I’d discussed non-dessert baked accompaniments so seldom. On Jan. 14, 2014, I wrote about all types of muffins. On March 14, 2019, I wrote about biscuits and on May 25, 2016 I discussed using commercial, frozen bread dough to make everything from artesian loaves to cinnamon buns.

There are three categories of individual bake goods to serve with meals: muffins, rolls and biscuits. They’re quite different, though somewhat interchangeable as dinner accompaniments. Google defines them as follows:  “While all are baked goods, muffins are typically considered cake-like and moist with a batter-based texture, biscuits are more bread-like with a flaky texture made from dough, and rolls are generally a type of bread, often shaped into rounds, with a more developed gluten structure than muffins or biscuits; muffins are usually sweeter, while biscuits and rolls can be savory or sweet depending on the recipe.”

Muffins, cake-like texture must be baked in a mold to gain form and depends on eggs for leavening. Rolls, a bread, start with kneaded dough, which formed into free-standing shapes, uses yeast to rise.

Biscuits, however, are in a class by themselves, between muffins and rolls both in texture and composition. Although, they are based on batters, they can be baked either in molds or dropped by spoon-fulls onto cookie sheets, as well as altered into dough, allowing them to be rolled and cut. Only biscuits rely on baking powder to expand rather than eggs or yeast. Moreover, they are quickly made, simply needing a spoon to stir the batter, often consisting of just 3 ingredients and they bake in few minutes. It takes little time or effort to serve them fresh. Some recipes below, labeled ’rolls’ due to their appearance, are still biscuits, since they rely on self-rising flour for livening.  Rolls, as stated above, are made from a yeast based dough, which has been kneaded and pressed into free-standing shapes before baking. 

Popovers are an exception, a muffin in composition without the texture. They’re reputed to be so darned difficult they scare people, and this recipe is so quick and easy, I couldn’t resist sharing it. Baking Powder Biscuits exemplify how the batter can be turned into dough, rolled and cut. Scones are made as dough, but the ingredients are muffin, not biscuit. It just shows the range of the category.

To emphasize how easy it is to serve fresh baked goods, most of the biscuits as well as several other recipes below have only 3 ingredients. Although these recipes are basically standard in most cookbooks, my main source was The Best of Cooking with 3 Ingredients by Ruthie Wornall, because she had them so well organized. I also used the antique classic The Settlement Cookbook and my Some Saint Patrick’s Day Recipes  and  my Baking Basics and Options.

To make the recipes even simpler, although all are DIY, only some are ‘from scratch’. I freely base many on commercial products, and when  necessary, give directions to create substitutions, as with self-rising flour.  So bake with confidence and enjoy….

RECIPES

Muffins – I love the 6 muffin mixes. I normally keep several because they’re so quick and handy and use ingredients I always have.  I can make these items whenever I want altering the flavor to compliment the meal being served. I make them according to package directions, but bake in a metal ice cube tray or the bottom of a loaf pan. It’s easier and the more rustic appearance of its presentation cut in squares, rather than as muffins, is appealing, plus,  I get 12 pieces, as opposed to the 6 muffins.

I add dried fruits, raisons, cranberries, chopped apricots or nuts to the bran and plain mixes.  To the corn muffins I like to add chopped peppers, onions and/or sundried tomatoes. I top the fruit and plain flavors with sprinkled sugar and cinnamon, the filled corn mix with paprika or maybe a little grated Parmesan.

For those interested, I’m adding the most classic, popular muffin recipe….

Twin Mountain Muffins: Yield 12 muffins—From-https://www.food.com/recipe/twin-mountain-muffins-265124
1 7⁄8 cups flour (1 3/4 c plus 2 T)

1 tablespoon baking powder

1⁄2 teaspoon salt

2 1⁄2 tablespoons sugar

1 -2 eggs

1 cup milk

1⁄4 cup butter, melted

Preheat oven to 400* F. Grease a 12-cup muffin tin, or line with paper liners. Sift together flour, baking powder, salt, and sugar. In a second bowl, mix together egg(s), milk, and melted butter. Pour egg mixture over dry ingredients and stir just enough to dampen flour (should be lumpy, not smooth).

Spoon into muffin cups, filling each about 2/3 full. Bake at 400* F for 15 minutes or until golden (adding fruit may increase time).

Quick Popovers: Yield 8

2 eggs

1 cup flour

1 cup milk 

Combine ingredients and mix well. Fill greased custard cups or popover tins* ¾ full. Place in a cold oven and bake at 450 deg.30 min. DON’T PEEK or they won’t rise!

*NOTE: Regular muffin tin cups aren’t deep enough to allow the dough to rise to the point of forming the large central air bubble which is the hallmark of popovers. They will still be good but they won’t have the hollow center or be so light.

Biscuits– Bisquick and Jiffy or self-rising flour. Substitutes for both can be easily made from pantry staples. Here are the formulas:
1)Biscuit mix=1 cup sifted flour+1 ½ tsp. baking powder +1/4 tsp. salt + 1 Tbs. melted butter or oil
OR Per cup flour:

¼ tsp. cream of tartar

1/8 tsp. baking soda

¼ cup non-fat dry milk

¼ cup shortening

Easiest mixed with a blender, but can be done by hand. Add shortening in 2 batches. Mix should be mealy.  It’s recommended that this be made in batches of at least 4 cups, better still 8 cups simply staples. Here are the formulas:
1)Biscuit mix=1 cup sifted flour+1 ½ tsp. baking powder +1/4 tsp. salt + 1 Tbs. melted butter or oil

2)Self-Rising flour=Same as biscuit mix minus the shortening

Drop Biscuits:  Yields 6 biscuits. Multiply or divide amounts for desired quantity

1 cups flour—–SEE NOTE

2 Tbs. baking powder

1/8 tsp salt

1 ¼  Tbs. shortening

½  cup milk—buttermilk is an option

1 Tbs. sugar – optional (I always add it in)

Work shortening into dry ingredients, add milk all at once. Stir until just incorporated. Drop by rounded spoonfuls onto a greased baking sheet spacing at least 1” apart. Top with sprinkled sugar and cinnamon. Bake in a PREHEATED 450 deg. oven for 12-15 mins.

NOTE: The  1st 3 ingredients can be replaced by 1 1/8  cups self-rising flour

The first 4 ingredients can be replaced by a baking mix like Jiffy or Bisquick-See package for recipe.
*TIP: Try Crisco. It seems to bake-up lighter

** Using buttermilk increases flavor

*** Adding sugar and/or cinnamon, herbs and/or spices to taste to the batter and/or as a garnish tailors the biscuits to the meal and adds a personal touch

To make these into cut-out biscuits: Reduce liquid to 1/3 cup. Blend the shortening and sifted dry ingredients in a bowl. Make a well in the center and add liquid. Stir only until contents are moist, then turn out on a lightly floured board and knead about 20 sec. Pat or roll dough to ½ inch thick, cut into rounds, place on a sheet and bake in a preheated 45 deg. oven for and bake for 10-15 min. Yield is same as for Drop Biscuits..

Cheese Biscuits: Yield 8-12 biscuits

2 ¼ cups baking mix

2/3 cup milk

½ cup grated cheddar cheese

Options*

Mix ingredients to form soft dough. Beat 30 sec. adding more biscuit mix if dough is too sticky. Drop by rounded spoonfuls unto a greased baking sheet and bake in a 350 deg. preheated oven for 15 min. or until golden.

* These rolls are the same recipe as the famous Red Lobster Cheese Biscuits. To duplicate the restaurant ones – melt 4 Tbs. butter with ¼ tsp. garlic powder and brush the tops of the biscuits then sprinkle with dried parsley flakes before serving. NOTE-If intending to add the butter and parsley, spoon flatten the tops of the biscuits before baking

Onion Bread: This is from a LUNCH& BRUNCH Cookbook by Barbara Grunes.  12 slices

(1) 8 oz. package of refrigerator biscuits (I used a tube of Grands and pulled them to cover the pan)

4 Tbs. butter

1 lg. onion- sliced thin

1 egg

1 cup sour cream

½ tsp. salt

2 tsp poppy seeds

Arrange biscuits to cover the bottom of an ungreased 9”cake pan. In a small saucepan, melt butter and sauté onion until soft (This can also be done in a microwave. Depending on the oven it will take between 1 and 2 mins. loosely covered) Beat egg, sour cream and salt in a bowl. Cover biscuits with onion, then with egg mix and top with poppy seeds. Bake in a preheated 375 deg. oven for 30 mins. or until center is set.  This is a show stopper. Pretty with a cake-like texture, is easy to make, and bakes exactly as directed.

Party Biscuits: Yield 12

1 cup flour

1 cup whipping cream

2 Tbs. sugar

Mix ingredients and pour into greased mini-muffin cups. Bake in a preheated 400 deg. oven for 10 min.

Mayonnaise Rolls: Yield 8

2 cups self-rising flour

1 cup milk

4 Tbs. mayonnaise

Combine ingredients and mix well. Pour into greased muffin tins and bake in a preheated 400 deg. oven 22 min. Can be garnished before baking with a sprinkling of dried herb of choice.

Sour Cream Rolls: Yield 12

1 cup self-rising flour

½ cup melted margarine

1 cup sour cream

Mix ingredients and pour into greased mini-muffin cups. Bake in a preheated 350 deg. oven for 15 min.

Clover Leaf Rolls: Yield 1 doz.

2 ¼ cups biscuit mix –divided

(1) 8 oz. tub sour cream

½ cup melted margarine

Combine 2 cups biscuit mix, sour cream and margarine and mix well. Sprinkle ¼cup biscuit mix on a sheet of waxed paper. Drop dough by level tablespoons onto paper and roll in mix to form 36 small, coated balls. Put 3 balls in each of 12 greased muffin cups. Bake in a preheated 350 deg. oven 15-20 min. or until golden.

Ice Cream Biscuits: Yield 10

2 cups self-rising flour

1 pint vanilla ice cream

2 ½ Tbs. melted butter or margarine+ for cups

Blend flour and Ice cream until moistened; batter will be lumpy. Fill 10 buttered muffin cups ¾ full and top each with a bit of melted butter. Bake in a preheated 350 deg. oven for 20 min.

Onion Drop Biscuits: Yield 10-12

2 cups biscuit mix

¼ cup milk

(1) 8 oz. tub French Onion Dip

Combine ingredients and mix to a soft dough. Drop by rounded mounds on a greased cookie sheet and bake in a preheated 350 deg. oven 10-12 min. until golden.

Scones: NOTE:  The 1st 3 ingredients in both recipes can again be replaced by 2 ¼ cups self-rising flour.

Easy Scones: Yield 8

2 cups flour

1 Tbs. baking powder
¼ tsp. salt

½ cup butter or margarine softened

½ cup sugar

½ cup raisins, currents or craisins – optional

To sour milk, put one drop lemon juice or vinegar into regular milk and let sit for 15 min. or substitute buttermilk. Combine butter, sugar, salt and mix until well blended. Sift flour and baking powder and add alternately with milk to other ingredients with fruit if using. Stir as little as possible with quick strokes. Roll onto a floured board and pat into a ¾ inch circle. Put on a greased cookie sheet and cut into 8 wedges but leave the circle intact. Bake in a preheated 450 deg. oven for 15 min. Serve warm with butter.

Classic Scones: Yield 8

2 cups flour

4 tsp. baking powder

½ tsp. salt

2 tsp. sugar

4 Tbs. butter

2 eggs beaten-reserve 1 Tbs

½ cup cream (I use milk)

½ cup raisins or other chopped dried fruit –optional—Also optional are herbs or grated lemon or orange zest to taste.

Sift dry ingredients, cut in butter. Add well beaten eggs and cream. Toss dough on a floured board and roll then pat into a ¾ inch thick round on a greased baking sheet. Score into 8 wedges and brush the reserved egg, diluted with a bit of water, over the top. If you like sprinkle with sugar and cinnamon. Bake in a PREHEATED 425 deg. oven 15 mins.

Buns or Rolls

Hot Cross Buns

I loaf frozen bread dough

½ cup finely diced dried, candied fruit

3Tbs. chopped raisins

1 egg white or yolk-optional or ½ an egg

1 cup confectioners’ sugar

2 Tbs. hot water or milk

¼ tsp. vanilla

Thaw the dough and allow to rise as directed. Punch down and knead in the fruit and form into balls. Place in a pan and allow to rise again. Mix egg and spray or brush over tops and bake as directed. Cool in pan 30min. Mix sugar, water and vanilla until smooth and spoon or pipe in cross pattern over the tops. Cool and serve.

The Very Best Cinnamon Buns

1 lb. loaf frozen bread dough

2 Tbs. butter or margarine –melted

½ cup brown sugar
2 Tbs. cinnamon

½ cup raisins

6 Tbs. butter

½ cup brown sugar

½ cup chopped walnuts or pecans

After first rising, roll dough into an 18 X 14 inch rectangle. Leaving a ½ inch margin all around, brush with melted butter, sprinkle with sugar, cinnamon and raisins. Starting from a long side, roll up and leave seam side down while topping is mixed. Cream remaining sugar and butter and spread in the bottom of a 9X13 inch pan, sprinkle on the nuts. Cut dough roll into 1 inch slices, and place barely touching in the pan. Cover and allow to rise for 30+ min. until double in volume. Bake in a preheated 375 deg. oven for 25-20min. until golden. Let cool 3 min. and invert onto serving plate. Spoon over any topping still in pan.

Flatbread

Divide a 1 lb. loaf of bread dough into 4 portions and roll into balls. On a floured board, flatten them with your hand and roll into 8 inch rounds 1/8 inch thick. Place them on a lightly floured towel, cover with another and let rise 15 min. Put a rimmed baking sheet (jelly roll pan) upside down, in a preheated 500deg. oven for 5 min. Place one or two dough rounds on the top of the heated pan and cook 3-4 min. only until bread is swollen in the middle and a light tan color. Remove and wrap in a clean towel to cool. The swelling will disappear, but leave a pocket in the bread to form a pita.

HOST A CAKE PARTY

It’s the holiday season again-full of decorations, lights, food and parties, lots of parties. There are people who want to entertain, celebrate the season with friends and return hospitality but, this year, with everything so expensive, they are thinking, not twice, but three or four times. Well, there’s a solution since this is the season when  folks love traditions with new twists.

A dessert party (https://www.dinnerwithjoy.com/give-a-dessert-party/.) particularly a cake party is a solution. Consider the time and expense of providing a variety of canapes or snacks for a cocktail party or open house against four or five boxes of cake mixes, which can be made ahead, frozen and need only thawing to serve. Then calculate the cost of an open bar against a few bottles of dessert wine or liquor for cordial coffee recipes. The average cake serves 10-12 in normal sized slices, but twice that for a tasting, when people try several cakes.  

This time of year, champagne and port are available in wide price ranges. Only small amounts of liquor are used In Irish Coffee, Mexican Coffee and other cordial coffee recipes. A vast difference in expense compared to an open bar—you do the math.  This option offers an elegant, intriguingly novel type of party. The hours, 7 or 8 P.M. to 10 or 11 are acceptable on weekdays, especially in view of the limited beverage selection. It’s a lovely chance to visit with friends, which no one would ever guess was an economic choice.

A few years ago, I had a problem. I feature a full dessert table with the holiday meal but Christmas, then, as now, was a weekday. I had a full work schedule, some social obligations and was expecting house guests. I could schedule most of the other cooking, but didn’t know when I could find time to bake the desserts or how to keep them fresh. Obviously, they had to be made ahead and freezing seemed the best option, but frosted cakes were a new field. Sara Lee did it but could I, at home?

I’d had experience with pastry, especially the pies so popular at Thanksgiving but the desserts for that holiday are very different from the ones favored in December. Thanksgiving recipes are more basic, hardy and full flavored, featuring dishes like pumpkin mince and apple pie served in wedges. By comparison, desserts for the December holidays are elegant, the recipes more sophisticated, dependent on cooking techniques. They are visually decorative and lighter on the digestion; often able to be eaten by hand or served in slivers but it has to have visual appeal.

December holiday entertaining is usually the responsibility of the person hosting.  For me, it’s important to have most of the cooking done before the day, especially the desserts. So I had a real scheduling problem with prepping that year and I decided to jump right in. I’m so glad I did because I found freezing even the most elegant desserts works. Now, I like to make them as I find time and have them ready ten days to a week ahead, some even more. I have a large freezer and I’m able to freeze finished baked goods, but for those with less room, cake layers can be stacked and stored while the icings can be kept in the refrigerator. Actually, cakes will keep, chilled, for several days, even in a cold garage.

Now, I have all my cakes iced and ready well in advance of the day they’re to be served. It gives me time to be creative and elaborate with decorating and garnishing them.  Freezing an iced cake’s rather simple, but should be done on its serving plate. You will need waxed paper, several large plastic bags, and a package of paper dollies, toothpicks and a bag of marshmallows.
1) Place a doily on the plate and place or invert the cake onto the doily.
2) Gently lift the edges of the cake and place pieces of waxed paper between it and the doily, large enough to catch any icing drippings.
3) Ice cake. Remove the waxed paper.
4) Place a marshmallow on the end of 7-8 toothpicks-a typical round cake will take 4 around the side and at least 3 on top. Gently push the toothpicks securely into the cake as directed above or as needed for the shape of the cake. Do not let the marshmallows touch the icing-they will smear it.
5).Place a plastic bag over the cake, gathering the bag edges under the plate and using the weight of the cake and plate to secure the bag, place the cake on the freezer shelf.
6) TO THAW: Remove plastic bag and toothpicks. Allow at least 2hr. to thaw at room temp. When thawed use a butter knife to smooth over toothpick holes
7) Can be refrozen, just repeat procedure.

The following recipes provide this freedom, and serve as examples of how similar ones can be treated the same way.

RECIPES

Christmas Bread: People who normally hate fruitcake, like this, especially with a cup of coffee or tea, because it has a lighter texture—half way between bread and cake

This is kinda cheating because it’s based on two boxed Quick Bread mixes. I like Cranberry and Pumpkin, but have used Date and Nut as well. In fact, I might add them if I were to make more than 2 loaves.

If the mixes have different add-in requirements, I mix them in separate bowls and combine the batters. In each mix I replace half the liquid with red wine, which acts as a preservative.

Before adding that I toss a total of ½ cup chopped toasted nuts and ¾ cups mixed chopped, dried fruits in the dry flour. This prevents clumping in the batter.

I decorate the tops with whole nuts, candied cherries and colored sugar, then bake as directed in two loaf pans-one per box of mix used. When the loaves are cool to the touch, I move them from the pans to plates, sprinkle the tops with about 2 Tbs. of whiskey, cover them in plastic wrap These should be made in October, but they can be baked as little as 2 weeks before serving. The alcohol doesn’t taste, but preserves and deepens flavor. They are fine to serve children. In fact they make great breakfast bread.
List of ingredients: Yield (2) 9×4 inch loaves
2 boxes of Quick Bread mix- I prefer Pillsbury
½  cup chopped toasted walnuts or pecans
¾ cup mixed diced candied and dried fruit-raisins, craisins, apricot, pineapple
Half water-half red wine to equal amount of liquid required in box directions
Candied cherries, nut halves and colored decorative sugar for garish.
Whiskey to sprinkle over as the cakes mature

Bake at temperature and for time directed on boxes and follow instructions above.

Yule Log: Serves 16-18
Using boxed Gingerbread mix, I replace half the water with applesauce, add ¼ cup oil and use 2 eggs. Beat only until well incorporated – about 2 min.
Grease the bottom only of a 19 x 11 inch jelly roll pan. Line it with parchment paper and grease the paper. Preheat the oven to 350 deg., and bake on the middle rack for 16 to 18 min. until it springs back when poked lightly with a finger.Remove from the oven and sprinkle liberally with powdered sugar. Cover with a tea towel, and using a board as a brace invert the cake. Peel off the parchment and roll the long side of the cake in the towel. Resting the edge on the bottom let the cake cool completely.

To make the filling and frosting, beat 8 oz. cream cheese with 8 oz. Cool Whip until smooth adding 2 tsp. maple flavoring -or to taste, and add 1/3 cup chopped, toasted walnuts or pecans to half the cheese mixture.

Carefully unroll the cake and fill with the nut mixed cheese mixture. Re-roll. Trim ends evenly.

Cut a piece about 3 inches long from one end on an angle and position it along the “trunk” to form a branch. Secure it with a bit of frosting.

Frost the cake and add any decorations. Freeze until ready to serve. Allow to thaw 30 to 45 min.
List of ingredients
1 box gingerbread mix
Half water and half applesauce mixed to equal liquid required in box directions
2 eggs
½ cup oil
Powdered sugar
Filling and Frosting
8 oz. whipped topping
8 oz. Cream cheese
2 tsp. maple flavoring
1/3 cup chopped toasted walnuts or pecans

Roulade Cake recipe from The Cake Doctor by Ann Byrn explains how any flavor of cake mix can be baked into a log. The same filling can be used with a flavor change, other nuts and even chocolate chips.

Cake 

1 box plain cake mix

1 cup buttermilk

½ cup vegetable, seed or nut oil

4 eggs

Confectioners’ sugar for dusting

Parchment paper

Butter for preparing pan

Make the cake: Butter the bottom only of a 16 ½ X 11 ½ X 1 inch jelly roll pan. Line it with the parchment, leaving a couple inches overlap on the ends, and butter the paper. Put the cake ingredients in a bowl and beat, scraping the sides, until batter is thick and combined about 3 min. Pour into the

prepared pan, smoothing it out with a spatula. Bake on the center rack of a preheated 350 deg. oven for 15-17 min. until it springs back when pressed with a finger. Liberally dust a clean kitchen towel and starting with the long side, carefully roll the cake away from you in the towel. Place seam side down on a flat surface to cool for about 20 min. Follow directions above for assembly.
NOTE: If the cake seems split in places, and it will as it’s rolled, the frosting will cover them. Garnish with sprinkled cinnamon or nuts.

MODIFIED OPERA CAKE Serves 10-12

(3) 9 inch round cake pans—available as a 3-pack in a dollar store

Parchment paper or waxed paper

Serves 0-12

3 eggs separated

6 Tbs. sugar

Dash salt

¾ cup sifted cake flour

½ tsp. vanilla

3 Tbs. sugar

Beat yolks, sugar and salt until light and fluffy, about 5 min. Fold in flour. Beat whites until soft peaks form and then beat, adding sugar, until peaks are stiff. Fold a glob of whites into yolk mixture, then fold in the rest. Pour into pans and bake at 325 deg. for 15 min. Ice and store as for box mix.

For authentic Opera Cake

3 eggs separated

6 Tbs. sugar

Dash salt

¾ cup sifted cake flour

½ tsp. vanilla

3 Tbs. sugar

Beat yolks, sugar and salt until light and fluffy, about 5 min. Fold in flour. Beat whites until soft peaks form and then beat, adding sugar, until peaks are stiff. Fold a glob of whites into yolk mixture, then fold in the rest. Pour into pans and bake at 325 deg. for 15 min. Ice and store as for box mix.

Red Velvet Christmas Cake: Serves 12

A stunning cake can be made with the above technique baking the batter in 3 pans

1 box red velvet cake mix, baked according to directions in 3, 9 inch round pans. You will have to adjust

 time, but see the Opera Cake above

Frosting

8 oz. cream cheese

8 oz. container of Cool Whip

Confectioners’ sugar to taste-optional

1 tsp. or to taste peppermint or other flavoring

Few drops green food coloring—optional

Beat the above ingredients together until smooth and creamy, adding sugar if desired to taste, flavoring and enough coloring to turn the mixture a light green. Frost the layers and then the outside of the cake. Decorate with sprigs of holly or crushed candy canes.

Pistachio Marble Cake: Serves 10–A great every day cake, but one which easily dresses up for holidays Requirements: 1 mixing bowl; 2 layer cake pans or 1 tube pan

1 box marble cake mix WITHOUT pudding included. White or yellow will do if you can’t find marble*

(1) 4 serving size box pistachio instant pudding and pie filling mix.

1 1/3 cup water

3 eggs

1/3 cup of oil

Cooking spray

3 Tbs. unsweetened cocoa powder*if you’re not using marble cake mix

This can be made in 2 layer pans but appears more attractive when cut if made in a tube or bunt pan. Prepare pan(s) by spraying liberally with cooking spray. Preheat oven to 350 degrees.

Beat the eggs, water, pudding mix and oil into the batter until it is smooth. See cake mix directions. Using a spoon, blend in ½ cup nuts, if using. Pour 2/3 of the batter into the prepared pan(s) if using a marble mix directions will say to add contents of the enclosed envelope to the remaining 1/3 batter in the bowl. * * If not, add the cocoa powder to 1/3 cup reserved batter and blend well. The cake box directions will now tell you to pour the chocolate batter over that in the pan(s) and using a table knife, blade down, in a cutting motion, gently swirl the top layer into the one below, creating a marble effect. If using a tube pan, go down to reach the bottom, but don’t overdo.

Bake the cake for the times dictated on the box for your choice of pan. Cool as directed and frost. Use the rest of the nuts as garnish. If using a pistachio frosting there is the option of garnishing with chocolate curls or chips.

Pistachio Frosting: Makes enough to fill and frost 2 layers

I don’t like very sugary frostings. So I’m offering 2 recipes here. The first is the classic Kraft recipe for pudding icing which is high in calories and fat. the second is my own creation.
1 Kraft Pudding Icing: Makes about 2 ½ cups

(1)4 oz. pkg. = ½ of 8 oz. pkg. cream cheese, softened

 1 stick= ½ cup unsalted butter, softened

 ½ cups powdered sugar

 1 pkg. (3.4 oz.) Pistachio flavor instant pudding and pie filling

Using an electric mixer beat together cream cheese and butter until well combined. Add pudding and beat on high speed until light and fluffy and pale in color, approximately 5 min. Gradually add powdered sugar and beat until fully incorporated and fluffy.

2 My Pudding Icing: Makes about 4 cups

(1) 8 oz. pkg. cream cheese

(1) 8oz. tub whipped topping

(1) 4 serving box of pistachio instant pudding and pie mix

Beat all 3 ingredients together until completely blended, smooth and spreadable

Combine ingredients and mix until smooth. Cover top of cake and decorate as desired.

Coconut Cake with Coconut Icing: Serves 10–From https://abountifulkitchen.com coconut-cake-made-with-box-mix//the-best-

3 large eggs

1 cup sour cream

1 teaspoon vanilla

1/2 cup cold water

3/4 cup coconut milk 

1 white cake mix I like Duncan Hines 

1 small package instant vanilla or coconut pudding

Icing

1/2 cup butter, softened

8 oz. cream cheese, room temperature

-5 cups powdered sugar

Dash of salt

2 tablespoons milk or half and half

(1)7-10 oz. coconut flakes, sweetened

Grease and line 2-9 inch cake pans with parchment paper. Preheat oven to 350 degrees and set rack in center of oven. Beat eggs, sour cream, vanilla, water and coconut milk until blended well. Add cake mix and instant pudding.* Mix only till smooth.  Pour batter into pans; sprinkle a little coconut on top of cakes, if desired. Bake at 350 deg. for about 25-30 min. or until toothpick inserted in middle comes out clean. Invert onto rack and let cool completely.

Black Forrest Brownie Swirl: Yield 24 brownies

1 box brownie mix (24 oz.)

1 can cherry pie filling

1/4 cup oil

3 eggs

¼ cup sugar

8 oz. cream cheese

1 tsp. vanilla

Candied cherries

Prepare brownie mix using oil and 2 eggs and ½ cup pie filling until well mixed. Stir in and lightly beat another ½ cup pie filling, leaving some cherry chunks.

Beat cheese, 1 egg, sugar and vanilla until smooth. Pour over brownie mix and cut through with a knife several times to give a marble effect. Arrange candied cherries over the top. Bake at 350 deg. 35-30min. until cheese is set and beginning to tan. Cool in pan and cut.

Pecan Bars: Yield 24 squares

1 box pecan cake mix

1/3 cup cooking oil

2 large eggs

8 oz. cream cheese

1/3 cup sugar

2 tsp. Maple flavoring

1-2 Tbs. milk

Beat the cake mix with the oil and 1 egg until crumbly-about 1 ½ -2 min. Reserve 1 cup; press the rest onto the bottom only of a 9 x 13 inch ungreased baking pan. Bake on middle rack of a preheated 350 deg. oven 13-15 min. until golden. Leave oven on. In beating bowel, with the same beaters, combine cheese, sugar flavoring and 1 Tbs. milk. Beat until creamy adding other Tbs. milk as needed. Top with reserved cup of crumbs. Bake about 15 min. until top is golden. Cool and cut into squares.

CRANBERRIES-MORE THAN JELLY

The ‘Autumn  Experience’, the crisp shorter days, the chilly longer nights, the bright falling leaves and the constant reminders of holidays ahead, is so powerful it often overshadows full appreciation of the harvest of the Harvest Season. Fall has as robust a produce yield as spring or summer. There are marvelous vegetable, beets, kale, turnips, Brussel sprouts, cauliflower and squash etc. and five major fruits: pumpkin, summer’s last gift (Sept.26, 2024& Nov. 8, 2018), apples (Nov.2, 2017 & Oct. 1, 2020), grapes (Oct. 29, 2020), pears (Nov. 16, 2017) and cranberries (Nov. 30, 2017 &Nov. 24, 2018 & Oct. 31, 2019)

All these fruits are wonderful ingredients for dishes served throughout a meal, but they truly shine in desserts. I’ve given links to articles about each if you want to try some recipes, with the holidays approaching. Today, I want to talk about cranberries, because not only are they under used but, if you’re a Christmas turkey family as we are, I see some problems on the horizon.

Cranberries, native to North America, are unique. They are grown in fields called ‘bogs’ and are not picked randomly as other berries, but grow apace, ripening at the same time. When the fruit is mature, the bogs are flooded, the berries pop off the bushes and float to the surface where they are scooped up. It should be noted that cranberries are dry, hard and bitter, completely inedible. The flooded bogs are then allowed to freeze solid and the ice protects the bushes until spring, when the bogs are drained and the bushes grow as any other berry. 

Given the fact that there is only one harvest per year, one understands why fresh cranberries have such a short season. However they keep for two months in the fridge and I know they keep frozen, simply in their bags, for a year-probably longer but I always run out. Cranberry compote, quick and easy to make, can be canned and also freezes well and  is wonderful alone, with other fruits, as a pastry filling or a companion to poultry pork or game.

So I question why this low Cal, high fiber, vitamin packed fruit is only preserved, commercially, as juice, jelly and a jam-like sauce (not compote)? Nothing to use as an ingredient in the many delicious cranberry recipes available and even those items have become hard to find after Thanksgiving. I traditionally made a mold of whole berry sauce and orange for Christmas. Now I make a salsa from berries I’ve stored.

 I love cranberries’ sweet-tart taste and enjoy them all year, but especially like to serve them over the December holidays. Their bright red color and distinctive flavor are perfectly attuned to the season. They’re just coming to market now, so please, please do you a favor and try some of these recipes to repeat later and stock up on enough berries to see yo through the winter holidays.

Below are recipes for simple cranberry compote, salsa and 13 delicious dessert recipes. If you want to see recipes for using the berries in dishes served in other meal courses, click on Nov. 30, 2017.

RECIPES 

Compote: Yield about 2 ¾ cups cranberries- From Recipes 1-2-3 by Rozanne Gold
3 cups cranberries
2/3 cup brown sugar
¾ cup dried cherries
12 black peppercorns OR freshly ground black pepper
Pinch salt
Bring sugar, salt and pepper to a boil in 1 cup water, add fruits. Return to a boil, reduce heat and simmer for about 10 min. until berries have popped and sauce has thickened. Cool then chill.

My Easy Cranberry Salsa: Yield a bit over 1 cup with recipe, over 2 cups using canned sauce —all measurements are approximate and can be adjusted. (1) 14 oz. can whole berry sauce can be substituted for the *marked ingredients, making this super easy

1 cup cranberries*
¼ cup packed brown sugar*
¼ cup finely diced onion
½ green bell pepper diced
Meat of 1 orange
1/3 cup orange peel in fine Julianne no more than ½ inch long
½ tsp. finely diced jarred jalapeño pepper- optional and to taste OR freshly ground black pepper
Mix everything together, adjust flavors and allow to sit, covered, in the refrigerator for several days before serving. Excellent with poultry, pork, ham and veal.
NOTE: Keeps chilled for several weeks

Angel Pie: Serves 6-8: From James Beard’s American Cookery

4 egg whites

1 cup sugar

¼ tsp. cream of tartar

Filling

4 egg yolks

½ cup sugar

1/3 tsp. salt

1 tsp. lemon juice

¾ cup strained whole berry cranberry sauce

1 cup whipping cream

Beat egg whites to soft peaks and gradually add sugar and cornstarch, beating to stiff peaks. Spread in a well-oiled pie plate and bake at 300 deg. for 1 hr. When golden, turn off oven and allow to cool on rack 

with door ajar.

For the filling, beat the yolks slightly and place in a double boiler with the salt and lemon juice. Stir until beginning to thicken and add ¾ cup strained cranberry sauce using heated, strained whole berry sauce OR prick 1 cup cranberries and place in a pan with ¼ cup water. When it begins to boil add the ½ cup sugar. Boil 5 min. until translucent and cool; stir until thick. Strain and have ready to add to pie filling.

Whip cream; spread half in shell, spoon in filling then, top with the remaining cream and chill 24 hr. or overnight.

NOTE: Keeps for 2 days in the refrigerator but reserve and spoon on the top layer of cream just before serving

Angel Nests: Serves 6-8

3 egg whites

1 cup sugar

1 Tbs. flour

1 Tbs. cornstarch

Compote-see next recipe or cranberry compote-11/30/17

Beat egg whites to soft peaks; add sugar gradually beating until stiff peaks form, adding flour and cornstarch along the way. Shape the mixture on an 8 inch round template, using the back of a fork to raise and pattern the sides into a nest shape. Bake at 250 degrees for 60 min. Leave in oven for 30 min. then cool on a wire rack*. Fill centers with cranberry compote (post 11/30/17), Cranberry-Pear Compote (below), sauce or prick 2 cups cranberries and place in a pan with ¼ cup water. When it begins to boil add the 1 cup sugar. Boil 5 min. until translucent. Cool before filling meringue nest.

I would imagine Angel Cakes can be made in individual portions, and would be most attractive. Judging by the timing to cook basic meringues, I don’t think there would be much adjustment to the directions either. Something you might want to try.

*NOTE: Nest can be made several weeks ahead and stored in an air-tight container.

Cranberry-Pear Compote in Syrup: Serves 4 Serves 6 using suggestion below* From Rozanne Gold’s Recipes 1-2-3

2 large Bosc or Comice pears

2 cups cranberries

1 cup sugar

2 cups water

Peel, core pears and cut each into 8 slices. Bring water and sugar to a boil, When sugar is dissolved, add fruit and simmer 30 min. or until pears are firm-tender. Remove fruit, cool and chill. Boil syrup down to ¾ to 1 cup, cool to room temp and pour over fruit and, if not serving at once, chill. After serving save any extra syrup to use over pancakes etc.

*Serving suggestion: Present bowl of fruit accompanied by slices of pound cake to act as bedding. This raises the portion total to 6.

NOTE: The compote will hold about 5 days in the refrigerator. Do not freeze.

Cranberry Orange Walnut Ice Cream: Serves 6-Very quick and easy to make.

2 cups cranberries

¾ cup sugar

1 orange –quartered, seeds removed

½ cup chopped, toasted walnuts

1 pint vanilla ice cream- softened

Coarsely chop berries and orange, with rind. Stir in sugar and blend fruit mix, making sure the orange rind is pulverized, add walnuts and stir into softened ice cream. Pour into a mold and freeze until firm. Unmold and serve garnished with cranberries and walnuts. Or spoon ice cream into a freezer container; a couple of hours before serving fill a decorative freezer-proof bowl with individual scoops of ice cream and spoon them into dessert dishes at table

*This ice cream recipe is packed with fruit. I love it this way but some people, especially children, may prefer it if the quantity of vanilla ice cream is doubled in proportion to the fruit.

NOTE: Keeps as long as commercial ice cream in the freezer.

Cranberry Sherbet: Makes 2 quarts-From The Joy of Cooking

1 packet unflavored gelatin

2 cups cold water

1 cup boiling water

3 Tbs. lemon juice

¾ cup sugar

1 cup bottled cranberry juice

Soften gelatin in ½ cup cold water for 15 min. dissolve in boiling water. Add all the other ingredients and simmer, stirring until sugar dissolves. Pour into a mold or ice trays. I like to puree it when it’s almost frozen solid. This eliminated ice crystals and smooths it.

NOTE: Keeps as long as a commercial product in the freezer.

Cranberry Refrigerator Cake: Serves 6-8-From America’s Cookbook

3 cups cranberries

1 ½ cups water

1/3 cup raisins

3 figs- finely chopped

1/3 cup chopped walnuts

10 dates- finely chopped

1 cup sugar

1 small sponge or pound cake

Cook cranberries in water until skins pop; strain, pushing down on solids. Add fruits and nuts to strained juice, mix, cover and simmer 5 min .Remove from heat, add sugar, stir to dissolve and cool, return cranberries to mix. Line a greased mold with the cake slices, add a layer of the fruit mix, then a layer of cake, repeat, ending with cake. Chill in refrigerator, unmold and serve with whipped cream.

NOTE: Keeps for 2-3 days.

Cranberry-Nut Refrigerator Torte: Serves 12-16-From The Settlement Cookbook

2 ¼ cups flour

1 cup sugar

¼ tsp. salt

1 tsp. EACH baking powder AND baking soda

1 cup chopped walnuts

1cup cranberries

1 cup chopped dates

2 oranges – zest grated-juice reserved

2 eggs beaten

1 cup buttermilk OR plain yogurt (see note*)

¾ cup oil

1 cup orange juice-includes reserved juice from oranges

1cup sugar

Sift first 5 dry ingredients together. Stir in nuts, fruits and zest. Lightly beat or whisk eggs, buttermilk and oil and add to flour mixture. Stir until blended. Pour into a greased 10 inch tube pan. Bake in a 350 deg. pre-heated oven for 1 hr. Let stand in pan until lukewarm. Remove to a rack placed over a wide dish. Combine orange juice and 1 cup sugar and pour over cake. Set cake in a deep refrigerator or freezer proof dish and pour drippings over cake again. Wrap in plastic wrap and chill at least 24hr. before serving. Dust top with sugar if desired.

NOTE: Cake keeps in refrigerator for 2 weeks or more, frozen for several months but thaw before serving.

Cranberry Cream Cheese Pie: Serves 6-8-From The Journal Cookbook

(1) 9 inch pie shell-almost baked

20 oz. cream cheese

1 cup sugar

1 ½ Tbs. flour

¼ tsp. EACH orange and lemon zest

Pinch Salt

3 eggs, +1 egg white

2 Tbs. cream

½ tsp. vanilla

TOPPING

1 can whole cranberry sauce

2 Tbs. sugar

1 ½ Tbs. cornstarch

1 tsp. EACH lemon juice and zest

Whip the cheese fluffy; add the next 4 ingredients and beat to mix well. Add the eggs and white separately, beating well after each; add the cream and vanilla and mix until well blended. Pour in the pie shell and bake in a preheated 450 deg. oven 7 min. Reduce heat to200 deg. and bake 15 min. Cool.

Combine first 3 topping ingredients in a saucepan and stir over low heat until clear; blend in juice and zest. Cool and spread over cheese filling. Chill until serving.

Cranberry-Raisin Pie: Serves 6-8*- From America’s Cookbook

Pastry for a 2 crust pie**

1 cup cranberries-halved

½ cup raisins

½ cup diced apple

¼ cup chopped walnuts or pecans–optional

1 tsp. butter-melted

¾ cup sugar

1 Tbs. flour

Combine all ingredients and fill a pastry lined pie tin. Top with another pastry round. Slash the top and bake at 350 deg. For 40 min.**Optionally, cut the top crust into strips. This colorful filling is attractive with a lattice top.

*Easy Substitutes: 1) Use the compote listed above to fill the pastry lined pie tin, cover with 2nd, round and proceed as above.

Cranberry Crisp: Serves 6

12 oz. fresh cranberries=2 cups

1/3 cup sugar

½ cup chopped walnuts

1 egg

½ cup of flour

½ cup sugar

¾ cup butter- melted

Lightly grease a 9 inch pie plate. Fill with berries, top with 1/3 cup sugar and nuts. Beat egg until foamy, beat in butter, flour and remaining sugar until batter is smooth. Pour over berries. Bake in a preheated 325 deg. oven until browned, about 45 min. This is best served warm with ice cream or whipped cream.

NOTE: This can be stored, before baking, the berries in the pie plate, covered, and the batter in a container in the refrigerator for about 3 days. Combine and bake.

Chocolate Cranberry Biscotti: Yield 30-Adapted from Diabetic Desserts. There are many recipes for these biscotti, but I chose this because it tastes wonderful and is acceptable for this very specific diet. The nutritional information is below. The cocoa powder is optional for those who don’t like chocolate.

3 cups flour

2/3 cup sugar

1 tsp. vanilla

½ cup dried cranberries

1/3 cup sliced toasted almonds

2 Tbs. skim milk

Combine first 4 ingredients. Beat eggs, sugar and vanilla until well blended, add flour mix and beat to blend. Stir in fruit and nuts. Turn dough out on a lightly floured board and knead 4-6 times, roll into a 20 inch log, place on a lightly oiled baking sheet and brush with milk. Bake in a preheated 350 deg. oven for 30 min. Cool 10 min. and cut into 30 slices. Place slices on the cookie sheet and cook 20 min. turning once. Cool on racks and store airtight.

Cranberry Cake: Serves 8-10

5 Tbs. butter- 1 Tbs. reserved

2 ½ cups flour

1 cup sugar

2 eggs

¾ cup milk

2 tsp. baking powder

1tsp. vanilla

1 tsp. cinnamon

2 cups cranberries

1 cup sugar

1/4 cup water

Prick cranberries and place in a pan with the water. When it begins to boil add the 1 cup sugar. Boil 5 min. until translucent and cool. Grease a spring form pan. Cut 4 Tbs. butter into flour and sugar. When mix is in pea sized pieces, remove ¾ cup and reserve. To mixture in bowl, add eggs, milk, baking powder and vanilla and beat until batter is smooth. Pour batter into prepared pan and spread up and around sides of pan, lining pan and forming a hollow in the center. Use strained cranberry mixture to fill the hollow in the batter, reserving any extra for decoration or other use. Work remaining butter and cinnamon into the reserved to form crumbs and sprinkle over the top of the cake. Bake in a preheated 400 deg. oven for 8 min. Reduce heat and bake for 30 min. at 350 deg. Cool on a rack for 5 min. and loosen edges with a knife before opening pan latch. Can be served warm.

Easy Berry Cream Cake: Serves 4-6–A quick, elegant answer to the problem of providing a nice dessert when there isn’t time to prepare one from scratch, and a tasty end to a meal anytime.

1 Pound cake – purchased or made from a mix*

1 can whole berry sauce – 2 cans for a larger cake

1 pint whipping cream or 1 container of whipped topping—2 for a larger cake

Cut the cake into 3 layers using toothpicks, a ruler and a knife OR 2 layers for a small pound cake. Spread

½ topping on cut side of a layer, cover with sauce, add another cake layer and repeat. On top layer spoon sauce in a decorative line down the center of the top. Refrigerate until serving.

Variation: For a large or round regular vanilla cake. Add to ingredients

1 box Vanilla Pudding mix

Combine the pudding mix and berries with juice, reserving 2 Tbs. berries, in a saucepan and bring just to a boil. Remove from heat and chill. Whip the cream and fold all but 1/3 cup into the chilled berry mixture. Spread on the two or three cake layers. Garnish the top with the reserved cream then the reserved berries.

*1 lb. boxed pound cakes can be purchased from The Dollar Store

PUMPKIN DESSERTS

Now it’s time to discuss the last of the summer fruits-Pumpkin. That’s right, Pumpkin, related to the berry family and planted in spring, is considered the last harvest of summer fruits. However, the timing, combined with the bright orange color and the scent of its signature spice mix, recipe below, make pumpkin as iconic to autumn as falling leaves. Although interchangeable with all other squash in various dishes, pumpkin is best known for desserts. (For other pumpkin and squash dishes see posts Pumpkin Everywhere Oct.19, 2023 and It’s Squash Season Oct.27, 2922)

Even if you don’t like pie, or aren’t fond of pumpkin, you’re sure to find something you like in the list of -14 recipes below.  This is a great time to try a few before the holidays, or alter some, as I do Pumpkin Bread, to make ahead for the winter holidays (directions included).

I’m going to make the discussion short this week because the recipes are so long, but remember that all these dishes are for any of the winter squash, pumpkin, butternut, acorn, calabasa -all of them. The cooking directions remain unchanged and the cavities should always be cleaned before cooking, unless steaming whole.  Also please remember that the pumpkin on your doorstep, treated properly, can be an investment in a wonderful meal or two.  So long as you don’t cut into it, or allow it to freeze and thaw, or for those in warm climates, expose it to direct hot sun, it will happily do double duty as decoration and dinner.

For fuller information on pumpkins, or winter squash in general, please consult last week’s posts and visit the archives to read the postings of Nov. 8, 2012 and Oct. 21, 2014. Simply click “Blog” on the   Home Page header and on the right side of any blog page you’ll see a “Select Month” button. You can then choose the proper month and year and pull up the posting.

RECIPES

Sliced Pumpkin Tart: Serves 6
1 cup water
¼ cup sugar
½ tsp. cinnamon
1 tsp. cornstarch
½ cup apricot preserves
! Tbs. toasted chopped walnuts
1 baked 9-inch tart shell—commercial or homemade
Scrub squash, cut in quarters and remove seeds and pulp. Place shell side down in a Dutch oven with the water, sprinkle with sugar and simmer, covered 20-30 min. until tender, reserve juices. Cool pieces on a rack over a pan. Measure drippings and add reserved cooking liquid to measure ½ cup. Stir together cinnamon and cornstarch in a saucepan; gradually add the ½ cup liquid. Boil mixture until thickened and stir in preserves off heat. Peel squash, slice quarters into 2 inch wide strips then cut crosswise into 1/8 inch thick pieces. Spoon 2 cup squash into tart shell, making a flat layer and pour on half the sauce. Arrange the rest of the squash pieces in circles and cover with the rest of sauce. Garnish with walnuts. Chill at least 3 hours.

Pumpkin Nut Bread
2 cups flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
½ cup milk
1 cup pumpkin
1 cup sugar
2 eggs
¼ cup butter or margarine
½ cup chopped nuts-walnuts or pecan
Powdered sugar
Sift dry ingredients together . Combine everything else but the nuts in a large bowl and beat until blended. Beat in flour mix just until smooth, and then stir in nuts.
Pour batter into a greased and floured 9x5x3 inch loaf pan. Bake in a preheated 350deg.oven 50-60 min. until tester
comes out clean. Cool in pan 10 min. then remove from pan and cool on a wire rack. Serve dusted with powdered sugar, cut in thin slices.

To make a Holiday Bread
¾ cup chopped candied and dried fruits—apricots, pineapple (chopped) craisins and raisins
Candied cherries and nut halves for decoration
½ cup red wine—to replace milk
2 Tbs. whisky
Toss fruits with the dry ingredients to separate and coat them.  Mix batter as directed above but instead of using a beater, stir in flour mix as with a quick bread. Remove from oven after about 20 min. when risen, and place decorations on top. Return to oven and continue baking. The reason, here, is that the decorative fruits sink into the batter as it rises if put on at the start. Cool on a rack, sprinkle with whisky or wine, wrap in plastic wrap and refrigerate. For the first couple of weeks, remove, re-sprinkle with whisky, re-wrap and return to fridge. Will keep for months.

Peach Pumpkin Cake
1can (1 lb. 13oz.) peach halves in heavy syrup
1 ½ cups flour
1 tsp. baking powder
1/4 tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
½ tsp. nutmeg
½ cup oil
1cup sugar
2eggs
1cup pumpkin
1/3 cup pecan halves
¼ cup peach preserves
Drain peaches reserving ¼ cup syrup and set halves aside to drain well. Sift dry ingredients. Beat oil and sugar in a bowl until well combined then beat in eggs one at a time, beat in pumpkin then flour mix at low speed just until combined. Pour batter into a greased and floured 10 inch spring form pan. Arrange peaches and nuts on top. Bake in a preheated 350 deg. oven 40-45 min. until top springs back when pressed with a fingertip. Combine reserved syrup with preserves and bring to a boil until preserves melt. Remove cake from pan to a serving plate. Brush with glaze. Serve warm or cool.

Pumpkin Flan Serves 8
¾ cup sugar

Custard

1 cup pumpkin
1 cup milk
1 cup light cream
6 eggs
½ cup sugar
½ tsp. salt
2 tsp. vanilla
1/3 cup brandy
Boiling water
2 Tbs. brandy
Cook sugar in a large heavy skillet over medium heat stirring until it melts into a light brown syrup. Immediately pour syrup into a heated 8 ½ inch round shallow baking dish. Using pot holders swirl to cover bottom and sides. Set aside. In a saucepan combine pumpkin, milk and cream. Stirring to blend, heat over low until bubbles form around the edges. In a large bowl, beat eggs slightly then add sugar, salt and vanilla. Gradually stir in the hot milk mix and the 1/3 cup brandy. Pour into the prepared dish. Set dish in a baking pan and add boiling water to a depth of ½ inch. Bake in a preheated 325 deg. oven 50-60 min. until a silver knife inserted in the center comes out clean. Col custard and refrigerate overnight.

To serve: run a spatula around the edge to loosen and invert onto a serving plate. At the table, pour the 2 Tbs. brandy into a ladle, ignite and pour flaming over the flan.

Cold Pumpkin Chiffon Pie –This should be made a day ahead, because it needs to be well chilled. The pie filling can also be made in a mold and served as a mousse.
Needed –Double Boiler (also called a Bain Marie) and an 8 inch pie plate.
1 pie crust – home-made or purchased – baked*
1 Tbs. gelatin
¼ cup cold water
1 1/2 cups cooked pumpkin – 1 can
½ cup sugar
¼ tsp. salt
1 tsp. cinnamon + dash for pastry.+ dash for nuts.
1-2 Tbs. sugar for pastry + 1 Tbs. for nuts
½ tsp. ginger
2 eggs – separated
1 cup milk
¼ cup toasted spiced walnut pieces **
Line the pie plate with pastry, crimp or flute, and bake in a preheated 450 degree oven for 10 – 15 min, until brown.* If homemade, incorporate dash cinnamon, and 2 Tbs. sugar into the dough.  If purchased, sprinkle cinnamon and 1 Tbs. sugar over the pastry in the pan.
Soften gelatin in cold water. Combine pumpkin, ¼ cup sugar, salt, spices, slightly beaten egg yolks and milk. Cook over boiling water 5 min, stirring constantly. Add softened gelatin and stir until gelatin is dissolved. Chill until slightly thickened. Beat egg whites until stiff, (remember to use clean beaters) and gradually add remaining ¼ cup sugar. Fold into thickened pumpkin mixture. Pour into lined pie plate and garnish with nuts. Chill until firm.

*To stop an empty pie shell from buckling, line the bottom with a piece of foil filled with about a cup of raw rice or dried beans. Remove the foil after 10 min. if the crust isn’t brown enough by then. An alternative method is to prick the crust several times with a fork, but this allows juices from the filling to seep through and make it soggy after a few hours. The beans and rice are reusable in future pies, but if you plan on frequent baking, go to a home hardware center and buy 18 – 24 inches of the beaded chain used to make key chains. It works beautifully!

**Preheat oven to 350 degrees. Melt a thin sliver of butter on a piece of foil. Toss walnuts in butter, separate into one layer allowing ample room, sprinkle with 1 Tbs. of sugar and a dash of cinnamon. Toast for 6-8 min. until beginning to brown. Remove from oven, trying not to disturb the coating, allow to cool completely. Sprinkle nuts over the pie, and gently press, if needed, to make them stick.

A Twist on Classic Pumpkin Pie
One of the very best Pumpkin Pie recipes is Libby’s. I’m not going to copy it here because it’s on every can of that brand of pumpkin and at this season featured in every ad for that product, as well as headlined on the Libby’s website. However I do have a twist to add to it.

Anyone who reads this blog knows I’m a huge fan of meringue. It can be used in so many ways, not the least of which is to dress up a dish while keeping the contents from drying out. This is true of adding a meringue topping to pumpkin pie.

For a normal 8-9 inch pie, beat 2 egg whites until soft peaks form, then gradually add ¼ cups sugar and beat to stiff, glossy peaks. Using a spatula, spread meringue over the top of the pie covering the filling up to but not touching the crust. Swirl, leaving a few peaks. Bake in a 300 deg. oven for about 20 min until edges begin to brown. Cool to room temperature.

 Nut Topping: Mix 2/3 cup pecans or walnuts+ 2/3 cup brown sugar + 3 Tbs. butter. Sprinkle over pi. Place in a 425 deg. oven until it begins to melt. Spoon over pie.

Eggnog Cream: Reduce 2 cups commercial eggnog over low heat, by half about 20-25min. Chill well and spoon over pie before serving or pass on the side.

Meringue: Beat 2 egg whites until soft peaks form, add 1-2 drops vinegar and continue beating adding ¼ cup sugar gradually until stiff peaks form. Swirl over chilled pie, covering top, but not crust. Place in a 425 deg. oven until peaks turn golden.

Pumpkin Cheese Cake: Serves 12–From Philadelphia Cream Cheese Classic Recipes
Crust
2 cups gingersnap crumbs
½ cup finely chopped pecans
6 Tbs. melted butter
Filling
(3) 8 oz. cream cheese- softened
1 cup sugar-divided
3 eggs
1 tsp. vanilla
1 cup canned pumpkin
1 tsp. cinnamon
¼ tsp. nutmeg
Dash cloves
Mix crust ingredients and press over bottom and 2 inches up the sides of a 9 inch spring form pan. Chill.
Mix ¾ cup sugar, cheese and vanilla on medium until blended, add eggs, beating on low, until just Spoon ½ the pumpkin batter into the crust, top with spoonfuls of plain. Repeat layers. Cut through batters with a knife several times to get the marble effect.
Bake at 325 deg. for 55 min. if using a silver tone pan, 300 deg. if using a dark, nonstick one. Run a knife around the edge to loosen the cake. Cool before removing pan sides. Chill 4hours or overnight.

Pumpkin Cheesecake Cupcakes: Yield 16
Paper baking cup liners
18 gingersnaps
12 oz. cream cheese
¾ cup sugar
1 Tbs. corn starch
1Tbs. Pumpkin Pie Spice
2 eggs
1cup canned pumpkin
1/3 cup light Karo syrup
Line muffin tins and put 1 gingersnap in each cup. Beat next 4 ingredients until blended, add eggs and blend, add pumpkin and syrup and beat 1 min. until smooth. Divide filling among cups and bake in a preheated 325 deg. oven for 30-35 min. until just set. Cool and chill well. Garnish with cinnamon, nuts, or gingersnap crumbs.

Pumpkin Ice Cream Pie: Serves 6 – From Dream Dinners by Stephanie Allen and Tina Kuna
(1) 9 x 13 inch baking dish-sprayed with nonstick spray
Crust
2 cups crushed graham crackers
¼ cup butter-melted
1 ¼ cup sugar+ 2 Tbs.
Filling
1 can pumpkin
1 tsp. EACH salt and ginger
½ tsp. nutmeg
1 ½ tsp. cinnamon
2 cups whipped topping
½ tsp. vanilla
3 cups vanilla ice cream-softened
½ cup chopped pecans
Combine the crust ingredients and press into the bottom of the prepared dish. Fold the pumpkin and spices together and spread over the crust. Stir the topping, ice cream and vanilla until well mixed and spread over the pumpkin. Sprinkle with the pecans. Cover and freeze, or cover and wrap with foil and freeze for up to 3 months.

Lite Pumpkin Cake: Serves 16- From Eat Up and Slim Down by Jane Kirby and David Joachim
1 can pumpkin
1 ½ cups skim milk
¾ cup non-fat dry milk
6 egg whites
¾ cup sugar
1 ½ tsp. EACH cinnamon and allspice
9 oz. yellow cake mix
1/3 cup brown sugar
¼ cup butter
¾ cup chopped walnuts
Spray a 13 x 9 inch baking dish. Beat pumpkin and milks until smooth. Add eggs, sugar and spices. Pour into pan. Combine cake mix and sugar and cut in butter until crumbly. Sprinkle over pumpkin mix and scatter walnuts over all. Cover with foil and bake at 350 deg.45 min. Uncover and bake 15-20 min. until golden and a toothpick inserted in the center comes out clean. Cool in pan before slicing. Freezes well.

Pumpkin Loaf: Serves 12
Batter
½ cup olive oil
1 ½ cups EACH flour and sugar
2 eggs
1 cup pumpkin
1/3 cup milk* see option
1tsp. EACH baking soda, cinnamon and ginger
½ cup chopped pecans
Salt.
Topping
½ cup chopped pecans
¼ cup packed brown sugar
2Tbs. olive oil
Preheat oven to 350deg.and spray a 9×5 inch loaf pan with non-stick spray. Stir oil and sugar together, stir in eggs and blend. Combine dry ingredients and add to pumpkin, mixing well. Stir in nuts. Pour batter into pan. Combine topping ingredients with fingers until crumbly and scatter over the batter. Bake 55-60 min. until a toothpick comes out clean. Cool 10min.and remove from pan.\

Stuffed Pumpkin – Adapted from Try-Foods Int. Inc. recipes
These recipes are for the small individual pumpkins, sometimes called decorative, about the size of acorn squash. If you can’t find them substitute acorn squash.
Cut the pumpkins lengthwise in half and seed. Place halves cut side down in a pan with 1 inch water. Cover and bake at 350 deg. for 45 min. Drain and return to dish cut side up. Fill with one of the following.
NOTE: Pumpkin and squash halves can also be cooked in a microwave. Place them cut side down in a safe dish, covered and cook on high for 6-9 min. I prefer the oven because the shell remains firmer and holds its shape better.

Apple Stuffing :Serves 4
2 pumpkins-halved lengthwise and seeded
2 medium apples, peeled and diced
2 Tbs. butter
½ cup chopped pecans
½ cup apple juice
2 Tbs. brown sugar
½ tsp. nutmeg
Salt
Sauté all ingredients in butter for 5 min. Spoon into squash, return to oven and bake 15 min. more or until apples are tender.

Pumpkin Fruit Cups: Serves 6
3 pumpkins-halved lengthwise and seeded
1 large cooking apple-peeled, cored and diced
3 Tbs. raspberry jam
1 Tbs. honey
4 tsp. butter
1 ½ cups fresh cranberries
Heat jam, honey and butter until bubbly, add cranberries and cook until they pop. Add apples and spoon into pumpkin. Bake at 375 deg. 15 min. Serve hot.

EASY PRESERVES (JAMS) and COMPOTES

Humans are able to, almost magically, remove all traces of summer during the first week of September and focus on new fall projects and schedules. However, Mother Nature doesn’t follow the human calendar. She takes a few weeks more to work with summer produce before declaring a season change and introducing her autumn fruits and vegetables.

Late summer produce, though not as picture-perfect as that picked at peak season, has benefits of its own. It’s often sold in bulk, especially at arm Markets, and it has less water content, therefore firmer textured flesh, which holds up better in processing, particularly cooing. 

So now is the time to preserve some summer produce, ether as gifts or as bright reminders of sunny days during cold winter ones. I’ve posted on this subject several times, even focusing on specific items, strawberries (May 18, 2J017), zucchini (Sept15, 2016), gifts (Sept.10, 2013), two comprehensive posts on freezing (Sept. 13, 2018 and Sept. 20, 2018) and two others (Sept.23, 2016 and Sept. 10, 2020)

Then an article in the May-June 2024 Cook’s Illustrated, simplifying preserves or jams, made me realize I’d overlooked not only that option but also my very favorite method of processing fresh fruit, compotes. Jams are familiar to everyone but compotes may need a bit of definition.

 I love compotes and make them of fresh fruit year round. Basically, they’re classified as a sauce but, depending on the amount of water added, they can be used in many ways: as a breakfast or dessert dish, optionally with cream, as a spread or sauce, as a stuffing for pastry, optionally thickened with cornstarch, as a toping for other foods, cakes, cereals, meats, as a basis for salsa.-it’s a long list. Compotes can be made using frozen fruit, and, I’ve discovered, re-frozen. They’re a healthy choice too because they need only enough sugar to off-set the tartness of the fruit, not enough to turn them into a confection. The first time you make one, add the sugar gradually, taste often and you’ll be fine.

Jam or preserves are familiar and loved from childhood. The recipes are similar to those for compotes and jam can also be used as a filling for small pastries or spread between cake layers but it’s too sweet to be served as a dish.  Moreover, in jam, the fruit s mashed and jam has a gel to make it spread evenly and easily.

TIP: If you don’t have time to make these now, buy and freeze the fruit. That way you can make them when you wish later, and be able to offer them, freshly made all winter.

RECIPES
COMPOTES

General Directions Compotes: With many berries available in market all year this is a great way to add variety to menus. Use only raw fresh or frozen fruit. The amount of sugar varies with the fruit used, purpose of dish and personal preference. Add it gradually and allow to meld in before adding more.  Do the same with the water. Start with 1 Tbs. and let the fruit thaw or cook a bit before adding more. Proceed with caution. A sauce needs more fluid than a filling and frozen contains more water than fresh fruit*. This also allows for adjusting individual mixtures to their intended purpose. Note: making compote is a quick process, so give it your full attention.

12 -16 oz. prepared fruit-washed, sorted, sliced including strawberries if large, stemmed, cored, stoned and peeled if necessary, but left  whole or in large pieces.
3 Tbs.-1/4 cup (or optionally more) sugar to taste.
1-3 Tbs. or + water*-depending on fruit used and intended use fillings need less liquid, sauces more.
Put fruit in a saucepan, over medium heat, with 1 Tbs. water and 1 Tbs. sugar.  Stirring regularly, but gently to avoid breaking fruit pieces, watch as fruit thaws and/or begins to cook and wilt. Add 1 Tbs. water and 1 Tbs. sugar continue stirring and add water by tablespoon as necessary and sugar by tablespoon to taste until fruit is cooked but still retains form and texture. Cranberries will pop until cooked through. Allow to cool and if not using right away, store, chilled, in a covered container. Can be frozen, top covered with plastic wrap inside container. Allow to thaw naturally.

If a thicker consistency is wanted, say for a pastry stuffing, sprinkle, do not spoon, about 1 tsp. cornstarch over the mixture as the 2^nd. Tbs. of water is added. Keep constant stirring to desired thickness.

*Flavorings: Juice, tea, flavored water, soft drinks can be substituted for the water… Spices and herbs can be added at the start of cooking.


Warm Pear-Cranberry Compote*: Serves 4 From-Recipes 1-2-3 Menu Cookbook by Rozanne Gold
3/4 cup sugar
2 large, firm Comice pears
2 cups cranberries
2 cups water
Peel pears , cut into 4 segments, remove seeds. Bring sugar and water to a boil, add pears and cranberries. Lower heat and simmer 15-20 min until pears are just tender and berries have popped. Remove fruit to a serving dish and set aside. Continue to cook syrup until reduced to about ¼ cup and has consistency of honey. Pour syrup over fruit. Reheat briefly in microwave if desired, and serve in individual portions or over waffles or French Toast.

JAM-This is a new easy method to make jam written up in the May-June 2024 Cook’s Illustrated
Basic Recipe and Explanation of Ingredients: Yield 2 cups-For freshness, store In 1 cup jars
1 lb. prepared fruit-washed, hulled, stemmed, cored, cut into pieces, but not peeled. The peel adds color, flavor and contains pectin.
1 cup sugar-the sugar not only sweetens, it helps thicken by trapping the water in the fruit in the mixture, allowing the pectin molecules to bond. This gives jam its gelled consistency and spreadability.
3 Tbs. lemon juice-the acidity in the lemon juice not only extends shelf life and perks flavor but it also raises the PH level of the mixture to the ideal level for pectin to gel.
Directions
Place a butter plate in the freezer. Put the fruit into a deep pot and mash with a potato masher. Over medium heat, add the sugar and lemon juice and bring to a boil, stirring often. Once sugar is dissolved, continue to boil, stirring constantly until mixture reaches 217-220 degrees. Remove pot from the heat and plate from the freezer. Put a tablespoon of the jam on the plate, wait 2 min. and run a finger trough the jam. If it leaves a clean trail on the plate the jam is ready. If not return the mixture to the heat for 2-3 min. and try again.

Meanwhile prepare jars : warm them by filing with hot water. I do this by fllling them with water and microwaving them for 2-3 min. Empty te jars but don’t dry insides. Using a ladel, fill with the jam, and allow to  cool to room temp. When cool, screw on lids and refrigerate 24 hr. before serving to let gel set. Stores, chilled, for 2-3 months.

Flavorings: see Compotes above, but be careful of adding fluids. They can dilute the jam.

NOTE: Reduce the temperature 2 degrees for every 1,000 feet above sea level. For an accurate reading, whisk the jam and move the thermometer back and forth a few times*Cranberries, only available fresh in November, are wonderful accents to foods all year. They freeze well in their bags, as bought.

AUGUST IS STONE FRUIT TIME

My summer’s blogs wouldn’t be complete without discussing those delicious, succulent stone fruits, peaches, apricots and plums. Not only are they favorites for flavor, but in an age when most fresh produce is available all year, or found in the frozen section, stone fruits are found in markets fresh for just a few weeks and only peaches are frozen.  (If you want to learn to freeze them, and other summer items, at home see posts for Feb. 2, 2012,  Sept. 22, 2016,  Sept.3, 2020 and Sept. 10, 2020) This year, I decided to review past posts and reprint a few recipes I found memorable for ease of prep, taste and presentation. 

There are lots more easy, fun delicious recipes on my blog, in too many posts to back-link here. To find them go to Archives, roll the Home Page panorama or use the drop-down menu in the right margin of any blog page and pick August and September of each year.

Stone fruits combine well, not only with other ingredients, but with each other. If there isn’t enough of one type for a recipe, another can often be used to fill the quota. They’re generally interchangeable in recipes especially peaches and nectarines, which are really an antique Chinese variety of peach. Only peaches, of all the stone fruits, have to be skinned before cooking. That’s done as with tomatoes, by dipping in boiling water and peeling off the skin, but don’t remove the skin if grilling, roasting or broiling them, unless they’re to be sliced. Though the end-of-season fruits may be of lesser quality to eat raw, they cook as well, perhaps even better than the lush ones in their prime. Probably it’s due to the fact that they have less water content and the meat is more compact, but heating brings out a ton of flavor.

APRICOTS

 In the U.S., apricots are the least visible members of the stone fruit group. Resembling small peaches with a slightly more acidic taste and less juice, apricots are the perfect on-the-go snack, able to be consumed in four bites, leaving no drippy mess. 

Native to China, related to plums, apricots date back to 3000 B.C. By the first century A.D. they were established in Armenia, leading to the misconception by Europeans who discovered them there in the 15^thcentury, they were from that region. Smaller and hardier than other stone fruit trees, apricots got an early start in the New World. However, though they can stand extreme cold, they won’t produce in a climate where temperature fluctuates, which is why they grow well in Turkey. They preserve so well that in the U.S we focus on the processed fruit jam, nectar, canned, dried and tend to overlook the fresh.

In 2018, I was determined to find uses for fresh apricots and, being summer, I wanted recipes which didn’t take hours in a hot kitchen. Quick, fresh and easy was my goal. I hope I succeeded. Below is a sampling from that blog and if you want more consult the article. (Aug.9, 2018) 

Quick Apricot Ice Cream: Yield about 1 gallon
4lb. apricots-stoned and pureed
¼ cup sugar
Pinch salt
Drop almond, vanilla or rum extract-optional
½ gallon vanilla ice cream
Mix the extract, salt and sugar with the pulp and let stand to dissolve . Mix the pulp in with the softened ice cream-partially, leaving a ripple effect is attractive-or fully incorporate the two. Place in a covered container and freeze until firm-best overnight at least.

Puff Pastry Tart: Serves 6-8– A Martha Stewart Recipe
1 cup shelled toasted pistachios + 1 Tbs.
½ cup sugar
1 stick butter pulse
1 large egg
1 teaspoon pure vanilla extract
Pinch salt
Flour for dusting
1 lb. box puff pastry-thawed
1 ¼ lb. apricots cut in ¼ inch slices
1 egg yolk
1 Tbs. heavy cream
2 Tbs. raw sugar-granulated O.K.
¼ cup apricot jam
Pulse the 1 cup nuts, sugar and butter into a paste . Add next 3 ingredients and pulse to combine. Set aside.
On a lightly floured surface, press edges of both pastry sheets together to form one large sheet. Roll out to a 9-by-17-inch rectangle; transfer to a baking sheet. Spread reserved pistachio mixture over dough, leaving a 3/4-inch border. Position rectangle so that a short end is nearest you. Arrange apricots on top in 4 vertical rows, alternating direction in which apricots face from row to row. Fold in edges of dough; use your index finger to make a scalloped border. Refrigerate until cold, about 30 minutes. . Preheat oven to 400 degrees. Whisk together yolk and cream; brush egg wash over edges of tart shell. Chop remaining tablespoon nuts; sprinkle nuts and turbinado sugar over apricots. Bake, rotating sheet halfway through, until crust is deep golden brown and fruit is juicy, about 35 minutes. Let cool on a wire rack. . Meanwhile, heat jam with 1 ½ tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over fruit.

PLUMS

Plums may be one of the earliest domesticated fruits. The main cultivars, or named species of a plant still cultivated today, have been found around the remains of Neolithic settlements. Unlike other stone fruits, plums seem to have originated in two strains and in two places; one comes from the mountains of Eastern Europe, the other from Asia. Plums are the most widely grown of the stone fruits, and exist in the largest number of verities, including Plouts, which like nectarines are sold as a separate fruit. Interestingly, the major cause of the many verities of plums is due to geographic location, climate and soil, rather than genetic engineering.

Like apricots, plums are most often eaten out-of-hand, dried as prunes, preserved in jams or canned, rather than used as a recipe ingredient and their texture makes them unsuitable for freezing. However, they are excellent additions to fruit cocktails and salads.  For more great plum recipes see  Aug. 25, 2015

Plum Rustica, or Galette: Serves 6-8- from my book Dinners with Joy
Crust if making: mix
1 ½ cups flour, optionally substitute whole wheat pastry flour for half the regular.
¼ cup sugar
1/3 cup shortening
3 to 4 Tbs. ICE water to form dough
1/3cup chopped toasted almonds or walnuts-optional
Combine sugar and flour. Cut butter into flour mix until texture is like gravel. Add water and form a dough ball. Chill 20 min. then roll to a 12 inch round. Transfer to a parchment or foil covered cookie sheet, or a pizza pan for baking. Optionally, sprinkle 1/3 cup chopped, toasted nuts over the bottom for plums, a sprinkle of cinnamon works for the other fruits.
Depending on size, fill the center with a 1 lb. to 1 ½ lb. fruit, leaving a 2 to 3 inch margin. (Apples pears and peaches should be peeled and sliced. Plums and apricots can be halved and stoned.)
Dot fruit with ½ Tbs. butter. Sprinkle with 1 Tbs. cornstarch, 1 Tbs. sugar and ½ tsp. lemon juice.
Carefully fold edges of pastry up around filling, pleating as you go. The edges can be brushed with cream or egg white and sprinkled with sugar as decoration. Bake at 400 degrees for 30 min. Cool on sheet; preferably on a wire rack. This can be moved to a plate for serving, but as the name implies, it’s a “rustic” or casual pastry, and I like to bake it and serve it in a pizza pan.
NOTE: While still hot, combine ½ cup melted red currant jelly and 1 Tbs. Grand Mariner and pour over the top.

Plum Cake: Serves 8-From Landoll’s Creative Cooking Dessert
1 ½ cups stoned plum halves
¼ cup shortening
¾ cup sugar
2 eggs
½ cup flour
½ cup whole wheat flour
1 tsp. baking powder
salt
¼ cup milk
1tsp.vanilla
Garnish
½ cup chopped pecans
¼ cup brown sugar
½ tsp. cinnamon

Grease and flour a 9 inch square baking pan. Cream butter and sugar, add eggs beating until smooth. Mix flours, salt and baking powder; add alternately with milk to egg mix, beating well. Stir in vanilla. Pour into pan and arrange fruit over top. Combine garnish ingredients and scatter over the fruit. Bake in a preheated 350 deg. oven 30 min. Cool in pan.

PEACHES

Peaches are stars of the season. Like apricots, their origin can be traced back about 3000 years to China. Nectarines are a smooth-skinned peach, and can be substituted for peaches in most recipes. Although peaches have many popular recipes, I wanted to present a different take on them in my post for Aug. 16, 2018. Those 8 recipes are geared to fit three requirements. First, they are easy to prepare in the heat of August needing little or no cooking. Second, they fit the current preference for casual, even rustic presentations.  Third, they had to be ‘off the beaten track.’ I didn’t want a repetition of the usual shortcakes, pies and mousse. 

The familiar recipes below are new twists on the old standards being made with raw fruit. There are a couple of tips about peaches which will make working with them simpler. Peeling them is a breeze. Just dip them in boiling water for about 10-15 sec., run them under cold water and the skin peels off like a tomato. If they could stand a bit of softening, leave them in the water a minute or two.

I love peaches grilled. They caramelize and get a depth of flavor that really carries a dish. There are many recipes featuring roasted peaches but to simply perk their flavor to use in another dish, place the halves, cut side up, in a baking dish with a bit of water in the bottom and bake in a 425 deg. oven until desired doneness or for 20 min. for fully roasted.  They substitute in most recipes and peeling is optional.

PEACHES

Broiled, Grilled or Roasted Peaches or Nectarines
Peaches and nectarines are the favored stone fruits to withstand intense heat without the support of pastry or a pan. Simply halve and pit them, place them on a baking sheet in the oven or directly on the grill and cook them until the juices bubble and the cut edges begin to char. Grilling time depends on the size of the fruit and degree of heat. Roasting is done at 400 deg. for 20 min.
They can be served directly with meat but as a dessert I like to let them marinate a few minutes in a complimentary liqueur or liquor, Peach Brandy, Triple Sec, spiced rum etc., until they form a bit of sauce and then serve them with the sauce and meringues, ice cream or whipped cream.

Serving Suggestions:
1) Top with a scoop of ice cream-try peach. Make a hole in the center with the handle of a wooden spoon and fill cavity with peach liqueur.
2) Top with berries and whipped cream
3) Top with honey or maple syrup
4) Peach Melba-top with vanilla ice cream, place a meringue on either side and spoon over raspberry sauce.

Fresh Peach Meringue Pie: Serves 6-8
4-5 cups peeled, sliced peaches
Pastry for a 1 crust 9 inch pie
2 Tbs. peach or all fruit jam
2 egg whites
½ cup sugar
Few drops vinegar
Line pie plate and bake crust until golden. Cool and spread jam over the bottom, then fill with the peaches. Beat the whites until peaks form, add a few drops of vinegar, beat in and continue beating while adding sugar until stiff peaks form. Spread meringue over the top of the pie, being sure to cover right up to the crust edging. Decoratively swirl the top with a spoon and run the pie under a hot broiler until golden on top, about 2-3 min. Store several hours at room temperature, chill leftovers.

ALL FRUITS

The following 4 recipes are crowd pleasers, easy to make and open to virtually any fruit, but especially god with stone fruits. So make it easy on yourself and score a hit with dessert.

Fruit Crisp: Serves 6
9 ripe peach sized fruits sliced, peaches if using peeled
½ cup softened butter
1 cup flour
1 cup sugar
½ tsp. cinnamon
Place fruit in a greased 9 inch baking pan. Sift last 4 ingredients and work in butter until mixture resembles coarse crumbs. Sprinkle over the peaches and bake in a preheated 375 deg. oven 45-50 min. Serve warm or room temp with ice cream or a whipped topping

Angel Nest: Serves 4
Add 1 Tbs. flour and 1 Tbs. cornstarch to just 3 egg whites per cup of sugar. Shape them on an 8 inch round template, using the back of a fork to raise the sides into nests. Bake at 250 degrees for 60 min. Leave in oven for 30 min. Cool on a wire rack. Store in a dry place until ready to use, up to a week. Fill centers with fresh fruit and serve with whipped cream, or topping, on the side. I would imagine these can be made in individual portions, and would be most attractive. Judging by the timing to cook basic meringues, I don’t think there would be much adjustment to the directions either. Something you might want to try.

Fruit Pizza: Serves 8-10
Make dough as instructed above, increasing sugar to ½ cup and shortening to 2/3 cup.
If buying; purchase a roll of sugar cookie dough, not pie dough. Roll dough to fit a pizza pan, prick several times with a fork and bake as for cookies, 350 degrees for 10 to 12 min. until lightly browned, or as directions on package state.
Cool completely in pan.
Decoratively arrange raw fruit over the crust. The amount you will need depends on the chosen fruit, roughly about 1 ½ lbs. For July 4th use a combination of strawberries and blueberries. Top with a glaze made from a clear jelly, apple or current, melted with 1 Tbs. water per ¼ cup jelly. For a thicker glaze dissolve ¼ tsp. cornstarch in 1 Tbs. water per ½ cup jelly, which is the amount I use for one of these. Boil until clear and spoon over the fruit. Chill until completely set. Serve in wedges and optionally pass whipped cream, or ice cream.

Wonton Fruit Cups: Serves 12
24 wonton wrappers
2 Tbs. melted butter
1/3 cup fruit preserves—flavor complimentary to fruit filling
1 cup lemon yogurt or instant pudding-pie filling, flavor optional
1 ½ cups diced fruit
Line a 12 cup or (2) 6 cup muffin pans with a wonton wrapper. Brush with ½ the butter. Place a second wrapper diagonally across the first and brush with remaining butter. Bake in a preheated 350 deg. oven 10 min. or until golden. Remove and cool. Spread 1 tsp. fruit preserves in each cup. Fold yogurt or pudding with 1 cup fruit and spoon into cups. Garnish with remaining fruit.

Fruit Crisp: Serves 6-8
4-5 cups sliced peaches or nectarines, halved apricots, quartered plums
½ cup melted butter
¾-1 ¼ cups white or light brown sugar-depending on sweetness of fruit
¾ cup flour
¼ tsp. salt
1 tsp. cinnamon or ½ tsp. nutmeg or allspice—depending on choice of fruit
Few drops lemon juice
Place the fruit in an ovenproof bowl or pan the size of a 9 inch pie plate and sprinkle with lemon juice. Stir all the other ingredients into the butter and scatter over the fruit. Bake in a preheated 400deg.oven about 30-40 min. until fruit is done. Cool on a rack and serve spooned into bowls topped with ice cream or whipped topping.