Posts from the ‘Desserts’ Category

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.

9 EASY DIY ICY DESSERTS FOR SUMMER

Last week I talked about how simple it is to make an Ice Cream Soda but there are other cooling treats which are just as easy. In this time of higher food costs, when ice cream novelty prices rival steak, it’s convenient and cost efficient to have some DIYs on hand, especially if you have kids.

Some of these recipes are ‘older’ in the sense that they’re classics, but they can showcase the seasonal fruits and fit this function. They’re easy to make but do need time. The best thing about these icy treats is that they can be prepared, not just ’ahead’ but waaaay ahead, a couple of weeks in fact, and popped out of the freezer at will. 

A few years ago home ice-cream makers were hot items. I confess I bought one and have made a few concoctions, banana, pineapple-ginger and blueberry, which were pretty good, but I had one major problem. They require a lot of free freezer space and I don’t have that but I do like having something icy- sweet on hand. The answer is in making ice-cream and its alternatives, granita, sherbet, sorbet, semifreddo and gelato, the old-fashioned way. I’ve been doing it, and it works out well, in fact I’ve even made some on a stick for easy eating especially for children. (There’s a short-cut recipe below for that!)

I give descriptions of each of these types of dessert below, with recipe examples. Naturally, it’s understood that the flavors can be changed at will. The basic formulas define the differences between them and outline the choice options. Here’s a tip though, most are healthier than ice-cream. However, if you’re still interested in the ‘real thing’ I’m including a recipe for ice-cream made the original way—without a machine.

I do want to warn that many current magazines and recipe sources include the use of raw eggs, especially the whites. For anyone concerned over Salmonella, I recommend substituting Wilton Meringue Powder in any recipe that calls for directly adding raw beaten egg whites. It’s available at all bakery supply stores and craft stores that sell baking equipment such as A.C.Moore.  A bit of evaporated milk can also add a creamy texture. Another helpful note is to follow the ingredient quantities exactly and be sparing with any alcohol based flavorings. Both excess sugar and alcohol deter freezing and that’s a disaster with these dishes.

The recipes are divided into two groups of three. The first is water based and the second dairy. Granita and semifreddo can’t be made in machines; the others can, following the individual manufacturer’s directions. You will notice that several of the recipes like sherbet and sorbet seem similar. The main distinction is in the product’s purpose. Sorbet, made from fruit juice or juiced fruit, is lighter and often used as a ‘palate cleanser’ between courses during a multi course meal, or a light finish to a heavy or rich one. Sherbet, based on pureed fruit, is a dessert. (There’s a shortcut included in the recipe below.) Gelato is a bit less caloric and cholesterol laden than ice-cream (or Italian vrs. French.)

RECIPES

Basic Granita: Serves 4
1 ½ cups water
½ cup sugar
½ cup juice or other flavoring liquid- or extract squeezed from pureed fruit*
¼ cup lemon or lime juice
Pinch salt – optional
Additional flavorings-spices, herbs and/or garnishes—optional
Over low heat dissolve sugar in water, remove from heat and add flavoring liquid and juice, cool and put into a metal 9 X 13 inch pan. Freeze, scraping with a fork to break up every 20-30 min., for 2-3 hours until resembles fluffy shaved ice. Keep in a covered container in the freezer for about 1 week. Scrape to fluff before serving. (The ice chips don’t clump during storage.)
*I often make this with cranberry juice, but other juices and liquids like coffee, green tea(matcha) even flat soda pop and pureed, strained fruits can be used as well. For example, it can be made with meat from ½ a watermelon, blended and squeezed through a sieve. Small amounts of liquor can also be added but beware the alcohol prevents freezing so use only enough to give taste. With some mixtures a dash of pepper is nice. The flavoring options are endless.

My Plum Sherbet: Serves 4-5
(2) 15 oz. cans of plums, with juice (or other fruit) Pits removed
1/8 tsp. powdered ginger-or spice suitable for selected fruit
Puree the fruit and juice until completely smooth.  Freeze in metal or plastic container for several hours until frozen through. Puree again. This aeriates the mixture and smooths the texture. Freeze until firm,
usually overnight. Store in plastic, with a piece of plastic wrap over the top.

Orange-Campari Sorbet: Serves 4-6*
Juice of 3-4 large oranges strained, to make ½ cup*
½ cup superfine or bar sugar-or slightly more to taste
21/2 cups water
3 Tbs. Campari
2 large egg whites
Mint leaves to garnish
If using fresh oranges, remove peel, without white pith, from 3 of them. Dissolve sugar in water over low heat then boil for 2 min. without stirring, wiping down pan sides with a wet brush. Pour mixture into a non-metallic shallow, freezer safe container with a cover and add orange peel to steep while mixture cools. When cool add strained orange juice and Campari; cover and chill for at least 30 min. Remove zest and freeze for 1 hour. Transfer mixture to a bowl and beat to break-up ice crystals. Return to freezer container and freeze for 30 min. Repeat twice more. Beat egg whites to stiff peaks and beat into juice mixture and freeze for 30 min. Beat once more. Store covered for 2 months. Serve by the scoop.
*Strained commercial juice can be used and flavors are optional—omitting the Campari.

Melon Sherbet: Serves 6-8
1 medium melon-cantaloupe or casaba
Juice of ½ lemon
4 egg whites
6 oz., sugar-super-fine or ’bar’ sugar is best
¼ -1/2 cup cherries or berries for garnish-optional
Fresh mint leaves for garnish-optional
Cut the melon in half, in a zigzag pattern if to be used it for serving. Remove seeds and cube meat. Blend with the lemon juice until smooth. Pour into a 1 ½ quart container and freeze until beginning to set. Beat the egg whites until stiff and gradually add the sugar. Gently whisk or beat the melon mixture until broken up and light. Fold in the egg whites and return to the freezer and freeze until firmly set. Serve by the scoopful, in the melon shell or dishes. Garnish with fruit and/or mint. Keeps frozen about 1 month.
NOTE: Choose overripe fruit to make sherbet, or blanch it if not quite ripe. It freezes smoother.
A short cut to making sherbet is to freeze a can of fruit in syrup. Puree the frozen contents and combine with eggs and optional ingredients, adjusting quantities to fit the basic recipe. Examples: Peaches with almond extract or Litchi with ginger.

Semifreddo: Serves 6-8
3 eggs
2 egg yolks
3/4 cup sugar
1 teaspoon flavor extract—almond, vanilla etc. –optional but advised
2 egg whites*–also optional recipe
2 cups whipping cream – well chilled
Line a 5 x 9inch loaf pan or 3 quart capacity dish with plastic wrap leaving generous overhangs on long sides.
Place the eggs, egg yolks, flavor extract and ½ the sugar if making meringues, all if not, in a heat proof bowl set over a pan of barely simmering water, (a double boiler or Bain Marie). Using a hand held mixer, beat the mixture for 6-8 minutes until custard is pale and thickened enough to coat the back of a spoon. Remove from heat and beat for an additional 4-6 minutes until cool. In a separate bowl, beat the whipping cream until thick. Gently fold into the egg mixture until smooth. *If adding meringue- beat egg whites in a clean Bain Marie or double boiler over simmering water until soft peaks form, add sugar and continue beating until billowy and glossy. Fold into the eggs and cream. Freeze until firm, at least 6 hours but better overnight, unmold and slice to serve-DO NOT SCOOP OR SPOON.
Note: Semifreddo is intended to contain a mixture of flavors. Chopped fruit, ground nuts or fruit purees are usually incorporated into the whole or just one layer (see puree directions below) to give a color and flavor contrast. 4 oz. of finely chopped chocolate can be added to the custard while hot to make a chocolate semifreddo or just 2 oz. to half the custard to make just one layer. This means the whipped cream and meringue will have to be added in half portions as well.

Berry Puree:
2 cups blueberries, strawberries, raspberries, blackberries
2 tablespoons powdered sugar
To make the puree, combine the berries and powdered sugar in a food processor and pulse until smooth. Taste and adjust sugar if necessary. Strain through a mesh strainer.
To make swirls, spoon the blueberry puree over the top and use a spatula to gently fold it into the cream. Otherwise gently fold it into half the finished mixture and pour it into the mold first to make a bottom layer.

Gelato: Serves 4*
6 large eggs
¾ cup superfine or bar
¼ cups milk
1/3 cup heavy cream
1tsp.flavoring-vanilla, butterscotch, mint etc. –optional
2 oz. finely chopped dark chocolate, butterscotch, nuts, candied fruit or cookie crumbs
Beat the eggs and sugar in the top of a double boiler or Bain Marie, until creamy. Stirring, heat the milk and cream to a simmer and add it in a stream to the egg mix while whisking. Heat the mixture in the double boiler over medium heat, stirring constantly until it coats the back of a spoon or the spoon pulled across it leaves a mark on the surface.in. Remove from the heat and add flavoring. Allow to cool at least 1 ½ hr. then chill for 30 min. Strain to remove any lumps, transfer to a freezer container and freeze for 2 hrs. until frozen 1 inch from the sides. Transfer to a bowl and beat until smooth. Stir in chocolate etc., return to the freezer container, smooth the top and lay a piece of plastic wrap directly on top. Cover and freeze for up to 3 months.

Vanilla Ice Cream: Serves 4-6 *
2 ½ cups heavy cream
1 vanilla bean
1 pared zest of 1 lemon
4 eggs beaten
2 egg yolks
6oz. superfine or bar sugar
Whisking, bring the cream to a simmer, add the eggs and lemon zest. Lower the heat and cook 8-10 min. still whisking until thickened. Stir in the sugar remove from the heat, let cool and strain. Open the vanilla bean and scrape the seeds into the egg mixture. Pour the mixture into a shallow freezer container allow to just freeze 1-2 hrs. Remove to a bowl, beat and return to the freezer container, cover and freeze overnight or for up to 3 days.
*Although these recipes are basic to the dish, the particular flavoring combinations are from the Summer Foods and Desserts volumes in the Practical Cooking series of book

Quick Banana Pops: Serves 8 in plastic pop sickle molds, 4 in Dixie cups used as molds
1 pt. vanilla ice cream
1 large VERY ripe banana
Wooden sticks if using Dixie cups
While the ice cream softens, mash the banana in a bowl, with a fork until no lumps remain. Combine the two well and fill the molds. Insert the ‘sticks’ and freeze until firm. Rub with a warm cloth to unmold, if necessary. This can also be made in a single mold for table service.*
*If considering substituting other fruits, use them in proportion bearing in mind that bananas have a low pulp/juice ratio and changing that will affect the ability to freeze. Fruits should be very ripe and pureed, then strained if necessary. The addition of sugar depends on the fruit, some powdered may be needed, but remember sugar inhibits freezing, so be sparing.
This tip can also be used to flavor the other dairy based desserts here. Delete the given flavoring agents and replace with the preferred ones. You can use the Berry Puree above as a guide for quantity and swirl (sugar may be needed) or mix (possibly no sugar) into the dessert base ingredients. The best move is to research other recipes for quantities as to specific flavoring agents. Basically any recipe for machine made ice cream type desserts can be processed by hand following the guidelines given here.
Have fun, experiment, be independent and create your flavor for the holiday. For example, the dessert pictured with this post is Espresso Granita garnished with Lemon Thyme. It’s the perfect end to an outdoor dinner, and ’kills two birds with one stone’ because hot coffee isn’t missed.

The above recipes can be frozen in pop sickle molds or other individual serving container.

MERINGUES-SWEET and LITE

The subject of preparing dishes ahead to avoid stress later brings me to why I love meringues, they’re easy to make, fun to work with and have a long shelf life. This last asset is why I chose them for this week’s topic. If kept airtight, they can be made weeks in advance of an event and save a ton of work.

Once very popular, meringues lost favor partly because they don’t freeze and are too fragile to ship, both detriments in today’s world, but mainly because of Salmonella. Most people associated the name with the uncooked version used to top cream pies. Let me be clear. The following recipes are all cooked and perfectly safe. Actually meringue topping can be quite safe too if baked until the top is golden. Each year, I make a pumpkin meringue pie, but I place it in a 500 deg. oven for 5 min.to brown the top and cook the eggs, then let it cool to set.

Winton’s Meringue Powder, mainly sold in craft stores like A .C. Moore, is an alternative to using raw eggs and can be eaten in an uncooked topping. However, I prefer made-from-scratch meringue. It’s lighter in texture and appearance, easier to prep, and since recipes, other than topping, require cooking, no more time-consuming.

Meringues are baked in a low, 250 deg. oven for a couple of hours, until a hard shell forms. It’s the shell that allows meringues to hold a shape and makes them so versatile. Piped into rosettes, shaped into swans, simply spooned onto a baking sheet, they are wonderful small treats. Shaped into pie shells, cake layers, parfait cups and even bird’s nests, meringues can turn other ingredients into elegant dessert presentations.

Better yet, meringues are fat- free, so they’re low in cholesterol as well as in calories and gluten free. With fruit they’re the perfect healthy dessert and by replacing batter or dough, remove some of the guilt from ice cream and custard fillings. Best of all, they are truly simple to make needing only a bowl and a beater. Once in the oven they demand to be left alone until done. That sounds more like a modern approach to cooking than an antiquated item to me. 

Meringues are perfect all year long. They appear frosty giving them a seasonal appeal in cold weather and a have cooling icy appeal when it’s warm. I’ve modified these recipes to adapt them to the coming fall and winter holidays to start you thinking ahead and save you work.

RECIPES

Basic French Meringues: Yield about 25 small or 12 large–recipe doubles or triples easily
IMPORTANT The only thing to beware of is that egg whites will not beat if there is even a trace of any other substance, including water but especially egg yolk, on the beaters or in the bowl.
TIP: egg whites beat better at room temperature.
Cookie Sheet and Waxed Paper:
2 egg whites
½ cup sugar
2 drops cider vinegar
½ tsp. flavoring**
Cover the cookie sheet with the waxed paper . Carefully separate the eggs, putting the whites in a clean, dry bowl. It might be wise to break them separately, over another bowl, then transfer each white into the beating bowl. That way, if there’s a bit of yoke in the last white, you don’t have to start over. With clean, dry beaters, beat the eggs until they form soft peaks, @ 1 ½ – 2 min. Still beating, add the vinegar, gradually pour in the sugar, and continue beating until glossy peaks form when you lift the beaters. Add the flavoring, beat to mix.
Preheat the oven to 250 degrees. Drop the meringue batter on the covered cookie sheet by the teaspoon or soupspoon depending on desired size, forming little mounds about 2 inches apart; cook 1 hour. While still slightly warm, remove the meringues from the paper, and allow to cool on a rack.
** Vanilla is usual if used with other ingredients. I like Maple to serve as individual treats. It’s also great in autumn to give a seasonal presentation and taste.

VARIATIONS

Milano Style Cookies

Place the batter on the paper lined sheet with teaspoons or tablespoons maintaining the egg shape of the spoon. Bake as directed in the master recipe. When cool, spread jam or icing of choice on the flat side of half the meringues and cover with the remaining halves.

Fruit Parfaits

Mound the meringue in high piles on the cookie sheet and make deep wells in the center of each with the back of a spoon. Bake as directed in the master recipe and before serving fill the wells with fresh fruit, pie filling and/or custard. For extra stability try the recipe below for nests.

Meringue Rounds:

Use plates to draw templates on waxed paper. The rounds can be layered like cake separated by different fillings. Cook as for meringues in the recipe above.

Angel Nests:

Add 1 Tbs. flour and 1 Tbs. cornstarch to just 3 egg whites per cup of sugar. Shape them on a 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. These can also be made in individual portions, and are 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.

Meringue Pie Shells Follow the directions for the dacquoise below, omitting the chocolate and reducing the recipe by 1/3 if only one pie is needed. Fill with custard, fruit or mousse.

Chocolate Dacquoise: Serves 6-8
4 eggs
1 cup sugar
8 oz. semisweet chocolate
4 Tbs. shaved chocolate
Line (3) inch pie tins with waxed paper. Separate eggs, make meringues of whites and sugar. Melt 2 oz. chocolate and add to beaten whites, mixing well. Divide egg mix between the tins spreading evenly. Bake at 275 deg.60-70 min. until crisp. Melt 6 oz. chocolate with 2 Tbs. water until smooth-keep warm. Heat yolks and 2 Tbs. water in the top of a double boiler, whisking to increase volume and cook slightly. Fold yolks into chocolate mixing well. Place one meringue layer on serving plate. ‘Ice’ with 1/3 of yolk mixture, repeat with second meringue layer and then the third, ending with yolk mix. Garnish with chocolate shavings over. Cool and serve in wedges, cut with a serrated knife.

Fruit Gateau: Serves 6
3 ½ cups mixed berries or diced, skinned soft fruit-if using large strawberries chop to size
3 cups ice cream- flavor optional
2 Tbs. powdered sugar
4 oz. meringues = 1 small per cup of other ingredients or 6 here—See recipe below*
Dampen a 2 lb. loaf pan and line it with waxed paper. Put the fruit in a bowl with the sugar and toss until it begins to break up but don’t let it get mushy. Put the ice cream in another bowl and break it up with a fork. Add the broken meringues and the fruit. Fold the ingredients together until lightly marbled. Pack the mixture into the prepared pan and press down lightly to level. Cover and freeze overnight. To serve, invert on a plate, remove wrap and slice.
*NOTE: This is delicious with an interesting texture. However, it’s difficult to slice. I think I’ll make it in individual molds from now on, perhaps even use muffin cups

Peach Melba: Per portion
1 large scoop ice cream-vanilla is customary but peach or strawberry are options
2 meringues-see recipe above*
1 peach half- canned peaches can be used, but fresh, skinned ones are better.
3 Tb. raspberry sauce**
Place the peach half in the bottom of a dessert dish, top with ice cream. Press a meringue into each side of the ice cream scoop and pour the raspberry sauce over.
**NOTE: Melba Sauce is sold in gourmet sections, but fresh berries tossed with sugar are better in spring as are frozen raspberries sweetened to taste.

Chocolate-Pecan Meringues: Yield 16
3 egg whites
1/3 cup sugar
1/8 tsp. cream of tartar
2 Tbs. unsweetened cocoa powder
¼ cup finely ground pecans
1 cup strawberry, raspberry or other preserves.
Preheat oven to 250 deg. and line a cookie sheet.Beat egg whites until frothy, add cream of tartar and, gradually sugar and beat to stiff peaks. Combine cocoa and pecans and fold in. Spoon the batter onto the prepared sheet in 1 ½ inch mounds. Use the back of the spoon to depress the center of each meringue forming a shallow cup. Bake for 1 hr. and cool in oven. When ready to serve fill depressions with preserves or other topping.

FROZEN PASTRY DOUGH LOVES BERRIES

Pastry and fruit, especially berries, like ham and cheese, are two foods which happily combine to create wonderful flavor experiences. They co-produce many items, from casual treats to show-stopping desserts and quite easily too, when using the pre-made frozen pastry doughs available in most supermarkets. There are pie crusts, cookie batters and the difficult puff pastry and phyllo doughs, both in sheets and cups. Frankly, I prefer to make my own basic pie crusts and fruit pizza cookie dough (recipes below) but no way will I turn my back on the puff pastry or phyllo. They’re difficult, time consuming and expensive, not to forget tricky, to make while the commercial ones are reliable and top quality.

Pastry compliments many foods, especially other fruits, and recipes are interchangeable. To show this versatility, a variety of fillings are given here. To see more recipes for stone and other fruit pastry desserts go to Aug.26, 2021,   Aug. 9 and 16,2019 and for information about puff pastry, go to  May 24,2018.

Berries don’t keep well, so it’s best to use them soon. Also, they tend to crush under their own weight, and so should be stored in a container allowing few layers, especially when freezing. Rinse them well just before using and dry, spread out, on paper towels. Even tiny droplets of water dilute their rendered juice. Otherwise, berries are easy to work with and for presentation, nothing beats berries for freshness and color.

There are several types of pie crusts available in foil and and regular pie dough is sold in frozen rounds. able to roll to fit your needs as can cookie dough and puff pastry sheets. Phyllo dough is a bit more temperamental, so read and follow the package directions.

I’m including Wonton wraps in this post. They are a dough, available in the markets, though not frozen. However, they’re excellent baked into pastry cups and baked or fried as individual pockets holding savory morsels.

I start with tartlets-small tarts—because it’s an overall category which uses every type of pastry dough and gives a general idea of how to work with each. There is a recipe following that paragraph and then illustrations for each of the other doughs. I’ve tried to find more unusual ones to spark your interest.

RECIPES

Tartlets: Makes 12

1 box Puff Pastry- -2 sheets (2) 6 cup muffin tins Roll the pastry out to the point where (6) 5 inch circles can be cut from each. Place a circle in each muffin hole. Cut (12) 5 inch circles of parchment or waxed paper and place on top of the pastry. Weigh them down with dried beans or rice. This is the way to maintain the cup shape as the pastry cooks and rises. Bake in a preheated 400 deg. oven 10 – 15 min. until pastry is golden. Remove paper and weights and cool pastry cups on a rack.
 Fillings: 1) Fresh berries mixed with a bit of sugar and topped with whipped cream

Other Shell Choices
1) Wonton Cups: Makes 24 –From Eat Up and Slim Down by Jane Kirby and David Joachim
24 wonton wrappers
2Tbs. melted butter
Line a wrapper in each cup of a 12 cup or (2) 6 cup muffin pans. Brush with butter. Lay a 2nd wrapper diagonally on the first and brush with butter. Bake in a preheated 350 deg. oven for 10 min. Cool, then remove from pan.
2) Puff pastry shells or phyllo cups; these are sold frozen in most supermarkets. As a tip, sprinkle the puff pastry shell liberally with sugar before baking as a decorative touch. Fill with fresh or prepared fruit topped with cream or use the recipe above. Only thaw these items as needed and don’t attempt to refreeze any uncooked ones. Store cooked items airtight.
3) Pastry Dough: dough for a 2 crust pie, which should be enough for 6 individual desserts.
1) Tart Shells: Cut the dough in strips slightly wider than the diameter of the muffin tin cups or custard cups which will be used for baking. Put one strip in the cup; put a dot of water in the center of the bottom one and lay the other strip at right angles across it. Lightly press the edges together to seal and trim the top edges folding a bit over to make a rim. Fill partially with raw rice or beans, bake at 450 deg. for about 12 min.
2) Individual Galettes: Using a saucer as a template, cut dough in rounds. Place on a baking sheet and fold up edges in pleats to make sides. Allow for about 1 ¼ inches all around. Fill with crumpled waxed paper or parchment paper to hold the shape and bake at 450 deg. about 12 min. Cool, carefully remove paper, fill and garnish in any of the above ways.
4) Turnovers: Using the saucer templates, cut the dough as above. Place 1 soup spoon of drained, prepared fruit on the center. Fold over to make a half moon. Dampen edges and crimp with a fork to seal and prick the top 2 or 3 times. Bake on a sheet in a preheated 450 deg. oven about 15min. until golden. Cool, garnish with powdered sugar, or whipped topping and serve. Alternatively, sprinkle with granulated sugar before baking and simply drizzle with reserved juice.

Glazed Strawberry Tart: (1) 9 inch cooked tart shell or (6) 2 ½ inch tart shells
6 cups washed and hulled strawberries—divided in 2 parts= 3cups of the best berries and 3 cups regular
1/3 cup sugar
1Tbs. lemon juice
1Tbs.cornstarch
Drop+ red food coloring—as needed to give a rich color
Arrange the 3 cups of the best berries in the pastry shells and mash the others well. Strain through a fine sieve, pressing down to release juice. Cook the juice with the other ingredients over low heat until they form a thick, clear sauce. When slightly cool, pour the sauce over the berries in the shells. Serve chilled, optionally with whipped cream.
NOTE: See tip above for using this recipe all year

Pie Dough

Strawberry-Cream Cheese Pie; Serves 6-8
9 inch baked pie shell—commercial is fine
(1)3 oz. pkg. cream cheese
2 pts. Strawberries- washed and hulled
¾ cup sugar
3 Tbs. cream
2 Tbs. cornstarch
Pineapple juice
Blend the cheese and cream until smooth and spread over the pie shell. Select the best berries and slice them. Chop the rest and let stand with the sugar until juicy, then mash and rub through a sieve. Mix the mashed berries with the cornstarch to a paste and add enough pineapple juice to equal 1 ½ cups. Cook stirring constantly over medium heat, until thick and transparent. Cool and pour ½ the mixture into the pie shell. Cover with the sliced berries and pour on the rest of the cornstarch mixture. Chill well.

Plum Rustica, or Galette: Serves 6-8- from my book Dinners with Joy
Crust–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.}

Apricot Galette: Serves 8-10
Refrigerated pie crust
1 ½ lbs. apricots-halved or quartered (@6 cups)
½ cup sugar + 2 tsp.
2 Tbs. cornstarch
1 tsp. butter
1 egg white OR ¼ cup milk
To use a refrigerated pie crust, dust with powdered sugar and roll to 12” round. If rolling is not required, dust with 1 Tbs. powdered sugar and ¼ tsp. cinnamon, before adding fruit.
For crust—roll on a floured board to a 12” round, transfer to a parchment or foil covered cookie sheet.*
For Filling– Preheat oven to 400 degrees.
Mix apricots, ¼ cup sugar and cornstarch in a bowl to coat well. Spoon the filling into the center of the crust, leaving a 2 ½’ margin. Dot top with the butter and fold the crust edges up over the filling, pleating them as you go to form a circle with an open center. Brush the crust with egg white or milk and sprinkle with extra 2 tsp. of sugar. Bake for 20 min. reduce heat to 375 deg. and bake 15-20 min. more or until browned and bubbly. Cool completely on the baking sheet on a wire rack. When sufficiently cool, use a spatula to slide the rustica onto a plate. Serve alone, or with ice cream, whipped cream, warm caramel sauce or cheese.
*An easy way to do this is to cover the board with wax paper, liberally dusted with flour. Roll out the pastry, lay the parchment covered baking sheet over it, and flip the pastry, board and all over onto the sheet. Remove the wax paper and proceed with filling the pie.

PUFF PASTRY

Berry Napoleons: Serves 4-6
1 sheet puff pastry – rolled out to 9 x 12 inches
1 pint fresh berries of choice
1 ½ cup heavy cream or 2 cups whipped topping, or ice cream
Cover a baking sheet with parchment paper. Cut the dough into (12) 3 x 3 inch squares. Bake on the paper in a preheated 400deg oven for 15 min. or until golden. Cool and store air-tight if not to be used at once.
TO SERVE: Whip cream if using. Lay a square of pastry on a plate, place a portion of the cream then berries on top. Place the next piece of pastry on an angle on top. If serving 6, garnish with powdered sugar. If serving 4, repeat layers, placing the top piece of pastry at another angle, garnish with powdered sugar.

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.

PHYLLO DOUGH

Phyllo Mushroom Bundles- Serves 8 – From- https://www.thepioneerwoman.com/food-cooking/recipes/a
1 package (1 Roll) Phyllo Dough

1 stick Unsalted Butter

4 c. Chopped Mushrooms

4 cloves Garlic, Minced

1/2 c. Dry White Wine

Salt To Taste

1/3 c. Grated Parmesan Cheese

Melt 1/2 stick butter in a bowl. Set aside.
Melt 1/2 stick butter in a skillet over medium heat. Add garlic and mushrooms and cook for 1 minutes. Pour in wine, stir to mix, and cook for five minutes, or until all liquid is cooked off. Turn off heat and set aside. Unroll phyllo dough. Cut stack in half. Working quickly, place 1 sheet on a flat surface and brush lightly with melted butter. Place another sheet on top and brush with butter. Repeat this until you have four to five sheets of phyllo. Do not brush top layer with butter. Cut this buttered stack into four equal squares (rectangles). Place a spoonful of mushroom mixture in the middle of each square. Sprinkle Parmesan over the top of each mushroom. Gather each square into a neat little bundle, pinching the neck so that it remains as closed as possible when it bakes. Place bundles on a greased or parchment-lined cookie sheet, pressing lightly so that they’re flat on the bottom. Bake at 375 degrees for 15 minutes, or until golden brown. Serve immediately.

Apple Strudel: Serves 6-8- From- https://www.thepioneerwoman.com/food-cooking/recipes/a

1/4 c. golden raisins

1/4 c. spiced rum

1/2 c. + 2 tablespoons butter, melted and divided

1/2 c. panko breadcrumbs

2 large granny smith apples (about 1 lb), peeled, cored and thinly sliced

1 tbsp. lemon juice

1/3 c. granulated sugar

1/2 tsp. ground cinnamon

10 sheets filo pastry (from 1, 16oz. package)

Powdered sugar, to garnish

Vanilla ice cream or whipped cream, to serve

In a small bowl, combine the raisins and rum. Set aside for 30 minutes. Drain off the rum and set the raisins aside.  Add 2 tablespoons of butter to a medium skillet and melt over medium heat. Add the panko breadcrumbs and stir well to coat them with the butter. Cook 3-5 minutes, stirring frequently, until golden brown. Transfer them to a plate and set aside. Preheat the oven to 350 degrees. In a medium bowl, combine the apple slices and lemon juice. Stir in the granulated sugar and cinnamon, mixing all well to coat. Fold in the raisins.Melt the remaining ½ cup of butter. On a lint free tea towel, place 1 sheet of filo pastry. (keep the other sheets of filo pastry covered with plastic wrap while working). Brush a thin layer of melted butter all over the pastry. Place another filo sheet on top and brush all over with more butter. Continue until you have used all of your filo sheets (finishing with a brush of butter- you should have a little bit of butter left over).With the long side of the filo facing you, sprinkle the dough all over with the breadcrumbs, leaving a 1” border on all sides. Stack the apples in a row across the long side, covering one-third of the pastry, closest to you. Drizzle the apples with 2 tablespoons of the remaining juices in the bowl. Using the tea towel to help roll the delicate filo dough, fold the short sides of the filo dough over the apples. Then, starting with the side of the dough with the apples, roll the dough into a log shape. Transfer the roll on to a baking sheet lined with parchment paper, seam side down. Brush all over with the remaining melted butter.Bake for 30-35 minutes, or until golden brown and crispy. Let cool completely on the baking sheet. Dust with powdered sugar before serving with vanilla ice cream or whipped cream. Save the rum from soaking the raisins and use it to spike a drink.

COOKIE DOUGH

Strawberry-Blueberry Pizza; Serves 14-16
4 cups fresh strawberries – washed and hulled
3 cups fresh blueberries – washed
1 roll shortbread cookie dough
¾ cup apricot jelly + 3 Tbs. water
2 cans whipped cream
(1) 12 inch pizza tin
Roll out the cookie dough to fit the pizza tin, leaving a bit of an edge to fold over making a rim, if possible. Prick a few times with a fork, cover with waxed paper and pie weights (raw rice will do), and bake according to package directions. When cool, place the fruit decoratively over the top, slicing any large strawberries so they appear of even size. Melt the jelly in the water over low heat until it’s a smooth liquid. While still hot, spoon evenly over the fruit to give a glazed appearance. Chill well and serve with whipped cream topping.

WONTONS

Wonton Strawberry Cups: Serves 12   
12 wonton wrappers

3 tablespoons butter, melted

1/3 cup packed brown sugar

1 cup neutral flavor jelly (apple, apricot) or cheese frosting from recipe

3 cups fresh strawberries, sliced with 12 left whole or halved to top filling

Whipped cream and fresh mint, optional garnish

Brush one side of each wonton wrapper with butter. Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared side up into greased muffin cups. Bake at 325° for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool. Spoon a heaping tablespoon of cheese mixture* or jelly into each wonton cup. Top with strawberries. Garnish with whipped cream and mint if desired.

CAKES THAT SAY “ HI SPRING!”

For years I’ve been explaining why appropriate cakes are the ideal dessert for winter holiday events. They’re delicious, popular, decorative, can be made ahead, frozen and thawed before serving. (See post of Dec.9, 2020)  Last year, I suddenly realized a different line of appropriate cakes are ideal for the spring holiday feasts too, for the same reasons.

The general conception of ‘spring desserts’ is a berry presentation, but, as stated last week, Mother Nature is usually late, especially with fruits, for the holidays. There are fresh berries, particularly strawberries and blueberries, in markets all year but lacking the taste and texture of field grown local crops, they’re better for baking at this time. Pastry simply doesn’t shout ‘SPRING’. 

Cake can mimic the colorful candies of the season, even copy some textures and flavors, like chocolate and coconut. Still better, they provide wonderful spaces to use those berries to create fabulous decorations.

Spring Cakes are lighter in texture and more subtle in flavor. They bring a freshness to the table which personifies the spirit of the season. Spring Cakes are great as treats on a weeknight or weekend, such as the Vegetable Cake below, and with small alterations or optional frostings and garnishes, most become a decorative headliner at a holiday feast or special occasion.

Another feature of Spring Cakes is their individuality. All of the recipes below, with two exceptions, are made from scratch rather than commercial mixes. Yet all of them require little more effort and no more time or cost for additional ingredients than commercial products. So give them a try—You’ll be so glad you did!! P.S. I’ve put personal notes on several recipes.

RECIPES

Fresh Blueberry Cake: Serves 8-10

5 Tbs. butter

2 ¼ cups flour

1 cup sugar

2 eggs

¼ cup milk

2 tsp. baking powder

1 tsp. EACH vanilla and cinnamon

2 cups fresh blueberries sprinkled with a little sugar

Cut 4 Tbs. butter into flour and sugar until it resembles pebbles. Reserve ¼ cup of mixture. Add remaining ingredients, except blueberries and cinnamon, and best until smooth. Pour batter into a greased spring form pan, turning pan so batter forms a rim around the pan edge, leaving a hallow in the center. Place berries in hallow. Mix 1 Tbs. butter, cinnamon and reserved batter with hands until small crumbles appear and scatter them over the berries. Bake in preheated 450 deg. oven for 5 min., reduce heat to 350 deg. and bake 30 min. more. Serve warm or cold.

Boston Cream Pie: Serves 10-Despite the name this is actually a cake and great for the season, Try it with a garnish of coconut for Easter.

CAKE

1/3 cup butter-softened

1 cup sugar

2 eggs

1 tsp. vanilla

1 ¼ cups flour

1 ½ tsp. baking powder

¼ tsp. salt

¾ cup milk

FILLING

1/3 cup sugar

2 Tbs. cornstarch

1 ½ cups milk

2 egg yolks-slightly beaten

1 Tb. butter

1 tsp. vanilla

GLAZE

1 Tbs. water

1 Tbs. butter

3 Tbs. cocoa

1 cup confectioner’s sugar

½ tsp. vanilla

For cake-Beat first 4 ingredients until light and fluffy. Combine next 3 and add alternately to egg mix with milk. Pour batter into (2) 9 inch greased cake pans and bake in a preheated 350 deg. 30 min.

For Filling-Combine first 4 ingredients in a saucepan and cook over medium heat, constantly stirring, until mixture boils. Boil 1 min. until thickened. Remove from heat and add butter and vanilla. Stir to incorporate, cool and chill covered.

For glaze-Bring butter and sugar to a frothing boil, in a saucepan. Remove from heat add cocoa and beat in sugar and vanilla until smooth. Immediately pour over assembled cake allowing it to drip down the sides.

For assembly– Make filling before cake. After cake is completely cooled, divide each layer in half to make 4 layers. Coat 3 of the layers with filling, and place on top of each other ending with the 4th layer. Pour hot glaze over. Cool and/or chill before serving.

Modified Opera Cake: Serves 10-12-A great dessert for events all year.

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

Parchment paper or waxed paper

1 box yellow cake mix and ingredients listed on package*

8 oz. container whipped topping

8 oz. cream cheese

1 tsp. almond extract

1 can dark chocolate frosting

Toasted slivered almonds—optional for garnish

Cut parchment rounds to fit cake pans. Grease pan bottoms and paper rounds. Mix batter according to package directions and place 1/3 in each pan. Bake at package stated temperature for 1/3 the time recommended, usually about 15-18 min. or until top springs back when lightly pressed. Cool then invert onto plates and peel off paper. If necessary, slice tops to level them.

Beat cheese, topping and extract together until smooth. Plate one cake layer and cover with a thin layer of frosting, spread ½ the cheese mixture on top and repeat with a second layer. Top with the 3rd layer even side up making sure it’s level. Remove excess filling from sides with a knife if needed.

Microwave remaining frosting 20-30 sec. until easily pourable but not too runny and using a spoon as a guide if necessary, pour evenly over the top of the cake to create a smooth glazed effect . It’s O.K. if some runs decoratively down the sides. Decorate with toasted slivers of almonds or a sprig of holly in the center.

Authentic Opera Cake–This is a sponge cake recipe and the easiest one I’ve seen.

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, and then fold in the rest. Pour into 3 pans, prepared as instructed above, and bake at 325 deg. for 15 min. Ice and store as for box mix.

Spring Rum Sponge Cake

The sponge cake batter for the Authentic Opera Cake above is wonderful baked in two layers with the rum frosting below. Simply prepare (2) 9 inch cake pans as directed above and bake at 350 deg. for 20-25 min. until a toothpick comes out clean. For many years this was my family’s choice for Easter dessert.

Rum Buttercream Frosting-From twosisterscrafting.com

1 pound (4 cups) of confectioner’s sugar

1 cup butter-softened

1-2 Tbs. milk

1 tsp. Rum Extract

Beat sugar and butter on low, add 1 Tbs. milk and continue beating until incorporated, then begin to bet on medium-high, scraping sides and bottom of bowl often and adding more milk a bit at a time  until icing is right consistency. Beat in rum extract.

Pistachio Marble Cake: Serves 10–A great every day cake, but one which easily dresses up.

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*. The important thing is no pudding in the mix.

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

1 1/3 cup water

3 eggs

1/3 cup of oil

1 can dark chocolate creamy or whipped frosting mix OR make pistachio frosting if you want the cake to have a soft green appearance (Nice for Christmas and Easter)-see directions below

¾ cup coarsely chopped pistachio nuts (optional)

Cooking spray

3 Tbs. unsweetened cocoa powder*

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. 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 with the chocolate frosting. 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, nor do I need one high in calories and fat. So I’m offering 2 recipes here. The first is the classic Kraft recipe for pudding icing and the second is my own creation. There is a third choice which uses only whipped topping, but I find that is so light that it soaks into the cake in a day and can’t be made in advance.

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

1 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.

Vegetable Garden Cake: Serves 10

3 eggs beaten until fluffy

1 cup oil

2 cups sugar

1 ½ cups-packed-shredded zucchini

½ cup-packed-shredded carrots

2 cups flour

1 tsp. salt

2 tsp. baking soda

½ tsp. baking powder     

1 tsp. vanilla

½ cup ground almond

½ tsp. cinnamon

Grease and flour (2) 9 inch round cake pans. Stir first 3 ingredients together, add vegetables and mix well, add remaining cake ingredients and stir well. Pour batter into pans and bake at 350 deg. for 25-30 min. Cool in pans on rack for 0 min. Remove and cool completely. Optionally freeze one layer now.

Optional toppings for the Garden Cake above or as a quick solution for a boxed cake mix

Milk Glaze-for 1 layer. Double quantities for 2 layer cake.

1 cup sifted confectioner’s sugar

2 tsp. hot milk

½ tsp. vanilla

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

Coconut Cake with Coconut Icing: Serves 10-Always a spring favorite-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 or Betty Crocker

1 small package instant vanilla pudding*

Icing

1/2 cup butter, softened

8 oz. cream cheese, room temperature

4-5 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.

Frosting:

Blend butter and cream cheese until smooth. Add powdered sugar, salt and milk until desired consistency. Mix well. Spread frosting on cooled cake. Sprinkle remaining coconut on top and sides of cake and gently press into frosting.

Chill until serving. Remove about 30 minutes before serving for best results. Store any leftovers covered in refrigerator.

*Coconut pudding may be used in place of vanilla pudding.

Notes: Actually I prefer Betty Crocker Fluffy White Frosting mix in a box. Simply top with the coconut flakes

BISCOTTI STRAWBERRY CHEESECAKE: Serves 5-6-From BonAppetit Magazine. I love New York Cheesecake, but it takes time and is costly to make. This mini version is actually, a budget item, is fast and easy and packed with all the flavor of a big one  

5 biscotti-OR 5 slices thin sourdough bread- baked with sugar and cinnamon OR ½ your favorite graham cracker crust recipe baked in the bottom of a 9×5 bread pan – lined on long side with parchment with overhang

(1) 8 oz. pkg. cream cheese

½ cup sugar

1 egg

1/3 cup sour cream,

1 tsp. lemon zest

½ tsp. Vanilla

Salt

10 oz. fresh fruit

1 tsp. lemon juice

2 Tbs. sugar

Preheat oven to 350 deg.  allow fruit to marinate in sugar and lemon juice.   Combine cheese and sugar, mix well with a spatula. Add egg and whisk in, add rest of ingredients and combine well ‘til smooth. Pour over biscotti in pan. Bake 25-30 min.-center still quaky-cool completely on wire rack. Run a knife along ends of pan and lift out tart by paper. Cover with fruit. Cake can be made 3 days ahead.

FRUIT DESSERTS ANTICIPATING SPRING

People who live in four-season climates gain an acute awareness of spring’s approach. From late February, when they first notice increasing daylight hours, they watch the temperature, while keeping an eye on trees for buds and the ground for green shoots. They start craving lighter foods, specifically to replace the spicy rich desserts of winter with fruit based ones.

This isn’t modern behavior and some of the best recipes to appease it are hundreds of years old. Because spring fruit crops are still months from harvest, the desserts were made with preserved, or later, canned fruit, and still can be, but fortunately for us, we now have frozen fruits and most spring berries, fresh, in markets all year as well as apples.. As with most antique recipes, they’re simple to make and unlike commercial fruit desserts, served warm, which is perfect, since it’s still cold outside.

So let’s take a walk in time and look at 9 old desserts which are really delicious and as current now as they ever were, deserving of revival. You and your family will love them—Promise!

RECIPES-The fruits cited below, including rhubarb, are interchangeable 12 oz. of berries =2 cups. Be cautious of using strawberries alone. The extra water they contain tends to make pastry runny.

Easy Peach Bread Pudding: Serves 8—Recipe by jowolf2 at allrecipes.com

2 cups fresh, frozen or canned peaches*

(1) 14 oz. can sweetened condensed milk

3 eggs-lightly beaten

1 ¼ cups hot water

1 tsp. cinnamon

1 tsp. vanilla

¼ cup butter- melted

4 cups French bread –torn into small pieces

Preheat an oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish. Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish. Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.

*Frozen peaches may need a bit of extra sugar

Clafoutis-Master Recipe: Serves 6-8

1) Have ready a greased ovenproof container equal in capacity to a 9 inch round cake pan. For a larger quantity double the size of the pan or use 2 pans.

2) Preheat oven to 350 deg.

3) You will need 3 cups, or 1 ¼ -1 ½ lb. fresh, prepared fruit, pitted and/or cored, peeled and sliced if large or equal amount of canned, well drained.

4) NOTE-Store leftovers chilled—if you have any

Batter

1 ¼ cups milk (or ¾-1 cup milk and ¼-1/2 cups heavy cream or half-and-half)

3 eggs

1/3 cup sugar

1 Tbs. vanilla

1/8 tsp. salt

2/3 cup sifted flour

1/3 cup sugar

Powdered sugar to sprinkle as garnish

If using a blender, add first 6 ingredients in order listed and blend 1 min. at top speed. If using a mixer, beat the eggs first, then add the solids and finally the liquid. Beat until smooth.

Pour about ¼ of the batter into the pan and bake 3-5 min. until set. Arrange fruit on top of the baked batter, sprinkle with the extra 1/3 cup sugar, and pour the rest of the batter over all. Bake in the center of the oven for about an hour, until puffed and golden and a knife inserted in the center comes out clean. Garnish with sprinkled powdered sugar just before serving.

The Clafoutis will fall a bit as it cools and is best served warm.

Cherry Clafoutis: Serves 6-8

Fresh pitted cherries or canned, drained Bing cherries.

¼ cup kirsch or cognac

1/3 cup sugar

Marinate cherries in above ingredients for 1 hr. Replace equal amount of the milk with the marinating liquid, omit the second 1/3 cup sugar sprinkled over the fruit in the master recipe and proceed as directed.

Apple Crisp: Serves 4

2 cups apples-peeled, cored and cubed OR 12 oz. berries

¼ cup sugar

½ cup chopped walnuts
Sprinkle cinnamon-for apples

1 egg

½ cup of flour

½ cup sugar

3/4 cup butter- melted

Lightly grease a 9 inch pie plate. Fill with apples, top with ¼ cup sugar, cinnamon 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: Peeled apples brown but this can be stored, using berries, in the pie plate, covered, and the batter in a container in the refrigerator for about 3 days. Combine and bake. Probably can also be reheated in the microwave the day after baking.

Rhubarb Kutchen: Serves 6

¾ + 2 Tbs. flour 2-3 cups rhubarb in1 inch pieces

1 Tbs. sugar *Meringue*

¼ tsp. salt 2 egg whites

¼ cup butter 1/8 tsp. salt

2 Tbs. chopped nuts 6 Tbs. sugar

1 egg yolk beaten lightly ½ tsp. vanilla

1 egg yolk 2 drips cider vinegar

1 cup sugar

¼ cup flour

Stir together the first 3 dry ingredients in column I. Cut in butter. Stir in nuts and lightly beaten egg yolk until well mixed. Press into the bottom of an 8 x 12 inch pan. Beat other egg yolk well, stir in next 2 ingredients, add rhubarb, and pour mixture into the pan… Bake in a preheated 350 degree oven 45mins. Remove from oven, and reduce temperature to 325 degrees. Meanwhile, have made *Meringue* by beating room temperature egg whites until soft peaks form, add vinegar and beat to incorporate, likewise with vanilla. Gradually add sugar and beat until whites are stiff and glossy. Spread Meringue over fruit, return to oven and bake until delicately brown-about 10 min. Serve at room temperature.

Berry Cobbler: Serves 4-Recipe by USA WEEKEND columnist Pam Anderson 
4 tablespoons butter

¾ cup all-purpose flour

¾ cup sugar

1 teaspoon baking powder

¼ teaspoon salt

¾ cup milk

2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)

1 tablespoon sugar

Preheat the oven to 350 deg. with rack in the upper-middle position. Butter an 8-inch square or 9-inch round pan; place in the oven until butter is melted. Remove the pan from the oven and set aside. Whisk flour, 3/4 cup sugar, baking powder, and salt in a medium bowl. Whisk in milk until batter is smooth. Pour batter into the prepared pan. Scatter fruit over batter. Sprinkle with 1 tablespoon sugar.

Bake until the top is lightly browned and fruit bubbles, 50 to 60 min. Serve warm or room temperature

Mixed Berry Buckle: Serves 8-10- from-https://www.americastestkitchen.com/recipes/2008-blueberry-buckle

Crumb Topping:

1 cup flour

½ cup brown sugar, packed

6 Tbs. unsalted butter, melted

½ tsp table salt

½ tsp cinnamon

Berry Buckle:

½ cup whole milk

2 large eggs

4 Tbs unsalted butter, melted

1 tsp vanilla extract

1 cup flour

½ cup white sugar, divided

1½ tsp baking powder

1 tsp lemon zest

½ tsp table salt

1 cup blueberries

1 cup raspberries, halved crosswise

1 cup strawberries, hulled & quartered

Preheat the oven to 350 deg. Line the bottom of a 9-inch cake pan with parchment paper then coat the pan with cooking spray.

Prepare the streusel by combining the flour, brown sugar, melted butter, salt, and cinnamon together in a small bowl and mix until well combined and crumbly. Place into the refrigerator for 10 minutes before using. 

Prepare the cake by whisking together the milk, eggs, melted butter, and vanilla in a small bowl until well combined. 

In a larger bowl, combine the flour, 1/4 cup of white sugar, baking powder, lemon zest, and salt until well combined. Add the wet mixture to the dry mixture and stir until just combined. The batter will be thick.

Mix the remaining 1/4 cup of white sugar to the bowl of berries and toss to combine. Immediately pour half of the berry mixture into the cake batter and gently stir to combine. 

Pour the batter into the prepared cake pan then spoon the remaining berries evenly on top.

Sprinkle the top evenly with the crumb topping. Place into the oven and bake for 50-60 minutes, turning halfway during baking time, until a tester inserted in the center comes out clean.

Remove from the oven and allow to cool in the cake pan for 2 hours.

To remove, run a sharp thin-bladed knife around the cake’s edges. Place a large plate over the cake and invert the cake onto the plate upside down. Next, put a serving plate on top (of the bottom of the cake) and flip so the cake is top-side up. If you’re baking the cake in a spring form pan, simply remove the sides before the cake has fully cooled.

Slice and serve plain, with whipped cream, or a scoop of ice cream. 

Blueberry Grunt: Serves 4 –From-https://www.food.com/recipe/best-blueberry-grunt

4 cups blueberries (frozen or fresh)

1 cup granulated sugar

1⁄2 cup water

1⁄2 tsp lemon juice

2 cups flour

1⁄4 cup sugar

2 tsp baking powder

1⁄2  tsp. salt

2 Tbs. butter

1 cup milk

4 cups blueberries (frozen or fresh)

1 cup granulated sugar

1⁄2 cup water

1⁄2 tsp lemon juice

2 cups flour

1⁄4 cup sugar

2 tsp baking powder

1⁄2  tsp. salt

2 Tbs. butter

1 cup milk

In a saucepan, combine the berries, sugar, water and lemon juice. Heat to boiling and reduce to a simmer. Combine the flour, sugar, baking powder and salt in a bowl. Cut in the butter. Add the milk, all at once and mix only until moistened. Drop by spoonfuls into the simmering berries. Cover and simmer for 15 minutes. DO NOT LIFT THE LID. Serve warm with Whipped Cream, Cream or Ice Cream

Apple Pan Dowdy: Serves 4- From- Taste of Home.com/recipes/

1 cup packed brown sugar

1-1/4 cups all-purpose flour, divided

1/2 tsp. salt, divided

1 cup water

1 tsp. lemon juice Taste of Home.com/recipes/

2 tsp. baking powder

5 Tbs. butter, divided

3/4 cup 2% milk

5 cups sliced peeled apples

1/2 tsp, plus 1/8 teaspoon ground cinnamon

1/2 tsp. ground nutmeg

1 tsp. vanilla extract

1 Tbs.  coarse sugar

Whipped cream, optional

In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 tsp.  salt. Add water and lemon juice; cook and stir over medium heat until thick. Cover and set aside In a bowl, combine baking powder and remaining flour and salt. Cut in 3 Tbs. butter. Add the milk and mix just until moistened (a few lumps will remain); set aside. Arrange apples in a 1-1/2-quart baking dish; sprinkle with 1/2 tsp. cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine coarse sugar and remaining cinnamon; sprinkle over dough. Bake at 350° until top is brown and apples are tender, about 55 minutes. Serve warm, with whipped cream if desired.

People who live in four-season climates gain an acute awareness of spring’s approach. From late February, when they first notice increasing daylight hours, they watch the temperature, while keeping an eye on trees for buds and the ground for green shoots. They start craving lighter foods, specifically to replace the spicy rich desserts of winter with fruit based ones.

This isn’t modern behavior and some of the best recipes to appease it are hundreds of years old. Because spring fruit crops are still months from harvest, the desserts were made with preserved, or later, canned fruit, and still can be, but fortunately for us, we now have frozen fruits and most spring berries, fresh, in markets all year as well as apples.. As with most antique recipes, they’re simple to make and unlike commercial fruit desserts, served warm, which is perfect, since it’s still cold outside.

So let’s take a walk in time and look at 9 old desserts which are really delicious and as current now as they ever were, deserving of revival. You and your family will love them—Promise!

RECIPES-The fruits cited below, including rhubarb, are interchangeable 12 oz. of berries =2 cups. Be cautious of using strawberries alone. The extra water they contain tends to make pastry runny.

Easy Peach Bread Pudding: Serves 8—Recipe by jowolf2 at allrecipes.com

2 cups fresh, frozen or canned peaches*

(1) 14 oz. can sweetened condensed milk

3 eggs-lightly beaten

1 ¼ cups hot water

1 tsp. cinnamon

1 tsp. vanilla

¼ cup butter- melted

4 cups French bread –torn into small pieces

Preheat an oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish. Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish. Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.

*Frozen peaches may need a bit of extra sugar

Clafoutis-Master Recipe: Serves 6-8

1) Have ready a greased ovenproof container equal in capacity to a 9 inch round cake pan. For a larger quantity double the size of the pan or use 2 pans.

2) Preheat oven to 350 deg.

3) You will need 3 cups, or 1 ¼ -1 ½ lb. fresh, prepared fruit, pitted and/or cored, peeled and sliced if large or equal amount of canned, well drained.

4) NOTE-Store leftovers chilled—if you have any

Batter

1 ¼ cups milk (or ¾-1 cup milk and ¼-1/2 cups heavy cream or half-and-half)

3 eggs

1/3 cup sugar

1 Tbs. vanilla

1/8 tsp. salt

2/3 cup sifted flour

1/3 cup sugar

Powdered sugar to sprinkle as garnish

If using a blender, add first 6 ingredients in order listed and blend 1 min. at top speed. If using a mixer, beat the eggs first, then add the solids and finally the liquid. Beat until smooth.

Pour about ¼ of the batter into the pan and bake 3-5 min. until set. Arrange fruit on top of the baked batter, sprinkle with the extra 1/3 cup sugar, and pour the rest of the batter over all. Bake in the center of the oven for about an hour, until puffed and golden and a knife inserted in the center comes out clean. Garnish with sprinkled powdered sugar just before serving.

The Clafoutis will fall a bit as it cools and is best served warm.

Cherry Clafoutis: Serves 6-8

Fresh pitted cherries or canned, drained Bing cherries.

¼ cup kirsch or cognac

1/3 cup sugar

Marinate cherries in above ingredients for 1 hr. Replace equal amount of the milk with the marinating liquid, omit the second 1/3 cup sugar sprinkled over the fruit in the master recipe and proceed as directed.

Apple Crisp: Serves 4

2 cups apples-peeled, cored and cubed OR 12 oz. berries

¼ cup sugar

½ cup chopped walnuts
Sprinkle cinnamon-for apples

1 egg

½ cup of flour

½ cup sugar

3/4 cup butter- melted

Lightly grease a 9 inch pie plate. Fill with apples, top with ¼ cup sugar, cinnamon 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: Peeled apples brown but this can be stored, using berries, in the pie plate, covered, and the batter in a container in the refrigerator for about 3 days. Combine and bake. Probably can also be reheated in the microwave the day after baking.

Rhubarb Kutchen: Serves 6

¾ + 2 Tbs. flour 2-3 cups rhubarb in1 inch pieces

1 Tbs. sugar *Meringue*

¼ tsp. salt 2 egg whites

¼ cup butter 1/8 tsp. salt

2 Tbs. chopped nuts 6 Tbs. sugar

1 egg yolk beaten lightly ½ tsp. vanilla

1 egg yolk 2 drips cider vinegar

1 cup sugar

¼ cup flour

Stir together the first 3 dry ingredients in column I. Cut in butter. Stir in nuts and lightly beaten egg yolk until well mixed. Press into the bottom of an 8 x 12 inch pan. Beat other egg yolk well, stir in next 2 ingredients, add rhubarb, and pour mixture into the pan… Bake in a preheated 350 degree oven 45mins. Remove from oven, and reduce temperature to 325 degrees. Meanwhile, have made *Meringue* by beating room temperature egg whites until soft peaks form, add vinegar and beat to incorporate, likewise with vanilla. Gradually add sugar and beat until whites are stiff and glossy. Spread Meringue over fruit, return to oven and bake until delicately brown-about 10 min. Serve at room temperature.

Berry Cobbler: Serves 4-Recipe by USA WEEKEND columnist Pam Anderson 
4 tablespoons butter

¾ cup all-purpose flour

¾ cup sugar

1 teaspoon baking powder

¼ teaspoon salt

¾ cup milk

2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)

1 tablespoon sugar

Preheat the oven to 350 deg. with rack in the upper-middle position. Butter an 8-inch square or 9-inch round pan; place in the oven until butter is melted. Remove the pan from the oven and set aside. Whisk flour, 3/4 cup sugar, baking powder, and salt in a medium bowl. Whisk in milk until batter is smooth. Pour batter into the prepared pan. Scatter fruit over batter. Sprinkle with 1 tablespoon sugar.

Bake until the top is lightly browned and fruit bubbles, 50 to 60 min. Serve warm or room temperature

Mixed Berry Buckle: Serves 8-10- from-https://www.americastestkitchen.com/recipes/2008-blueberry-buckle

Crumb Topping:

1 cup flour

½ cup brown sugar, packed

6 Tbs. unsalted butter, melted

½ tsp table salt

½ tsp cinnamon

Berry Buckle:

½ cup whole milk

2 large eggs

4 Tbs unsalted butter, melted

1 tsp vanilla extract

1 cup flour

½ cup white sugar, divided

1½ tsp baking powder

1 tsp lemon zest

½ tsp table salt

1 cup blueberries

1 cup raspberries, halved crosswise

1 cup strawberries, hulled & quartered

Preheat the oven to 350 deg. Line the bottom of a 9-inch cake pan with parchment paper then coat the pan with cooking spray.

Prepare the streusel by combining the flour, brown sugar, melted butter, salt, and cinnamon together in a small bowl and mix until well combined and crumbly. Place into the refrigerator for 10 minutes before using. 

Prepare the cake by whisking together the milk, eggs, melted butter, and vanilla in a small bowl until well combined. 

In a larger bowl, combine the flour, 1/4 cup of white sugar, baking powder, lemon zest, and salt until well combined. Add the wet mixture to the dry mixture and stir until just combined. The batter will be thick.

Mix the remaining 1/4 cup of white sugar to the bowl of berries and toss to combine. Immediately pour half of the berry mixture into the cake batter and gently stir to combine. 

Pour the batter into the prepared cake pan then spoon the remaining berries evenly on top.

Sprinkle the top evenly with the crumb topping. Place into the oven and bake for 50-60 minutes, turning halfway during baking time, until a tester inserted in the center comes out clean.

Remove from the oven and allow to cool in the cake pan for 2 hours.

To remove, run a sharp thin-bladed knife around the cake’s edges. Place a large plate over the cake and invert the cake onto the plate upside down. Next, put a serving plate on top (of the bottom of the cake) and flip so the cake is top-side up. If you’re baking the cake in a spring form pan, simply remove the sides before the cake has fully cooled.

Slice and serve plain, with whipped cream, or a scoop of ice cream. 

Blueberry Grunt: Serves 4 –From-https://www.food.com/recipe/best-blueberry-grunt

4 cups blueberries (frozen or fresh)

1 cup granulated sugar

1⁄2 cup water

1⁄2 tsp lemon juice

2 cups flour

1⁄4 cup sugar

2 tsp baking powder

1⁄2  tsp. salt

2 Tbs. butter

1 cup milk

4 cups blueberries (frozen or fresh)

1 cup granulated sugar

1⁄2 cup water

1⁄2 tsp lemon juice

2 cups flour

1⁄4 cup sugar

2 tsp baking powder

1⁄2  tsp. salt

2 Tbs. butter

1 cup milk

In a saucepan, combine the berries, sugar, water and lemon juice. Heat to boiling and reduce to a simmer. Combine the flour, sugar, baking powder and salt in a bowl. Cut in the butter. Add the milk, all at once and mix only until moistened. Drop by spoonfuls into the simmering berries. Cover and simmer for 15 minutes. DO NOT LIFT THE LID. Serve warm with Whipped Cream, Cream or Ice Cream

Apple Pan Dowdy: Serves 4- From- Taste of Home.com/recipes/

1 cup packed brown sugar

1-1/4 cups all-purpose flour, divided

1/2 tsp. salt, divided

1 cup water

1 tsp. lemon juice Taste of Home.com/recipes/

2 tsp. baking powder

5 Tbs. butter, divided

3/4 cup 2% milk

5 cups sliced peeled apples

1/2 tsp, plus 1/8 teaspoon ground cinnamon

1/2 tsp. ground nutmeg

1 tsp. vanilla extract

1 Tbs.  coarse sugar

Whipped cream, optional

In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 tsp.  salt. Add water and lemon juice; cook and stir over medium heat until thick. Cover and set aside In a bowl, combine baking powder and remaining flour and salt. Cut in 3 Tbs. butter. Add the milk and mix just until moistened (a few lumps will remain); set aside. Arrange apples in a 1-1/2-quart baking dish; sprinkle with 1/2 tsp. cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine coarse sugar and remaining cinnamon; sprinkle over dough. Bake at 350° until top is brown and apples are tender, about 55 minutes. Serve warm, with whipped cream if desired.

Dump Cake: Serves 10-12
(1) box cake mix –yellow white or flavor complimentary to fruit used
4 cups fresh or frozen fruit PLUS
1/2cupsugar
OR
(3) 21 oz. cans fruit pie filling½ cup melted butter
Preheat oven to 350 deg. Mix fruit and sugar in the bottom of a 9 x13 inch pan OR spread out pie filling. Cover fruit with the cake mix and drizzle butter evenly over top. Bake 30min.until top is golden. Serve warm or at room temperature with whipped topping or ice cream.

Dump Cake: Serves 10-12
(1) box cake mix –yellow white or flavor complimentary to fruit used
4 cups fresh or frozen fruit PLUS
1/2cupsugar
OR
(3) 21 oz. cans fruit pie filling½ cup melted butter
Preheat oven to 350 deg. Mix fruit and sugar in the bottom of a 9 x13 inch pan OR spread out pie filling. Cover fruit with the cake mix and drizzle butter evenly over top. Bake 30min.until top is golden. Serve warm or at room temperature with whipped topping or ice cream.