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Posts Tagged ‘dessert recipes’

Hungarian Rhapsody Coffee Cake Cheesecake for breakfast? Coffee cake for dessert? Either way, the versatility of this impressive cake cannot be denied. With its cheesecake-like texture and egg-rich flavor, this cake stands out at any gathering any time of the day. Just how delicious is it? I made it for a potluck brunch the other day and people fought over the last few pieces. The list of ingredients may scare healthier-eaters away, but keep in mind, this coffee cake is meant to be served in very small portions!

Hungarian Rhapsody Coffee Cake
Congressman Tom Lantos, California Poppycoctions Cookbook, Volume 3

INGREDIENTS
Crust:
1 cup melted butter
1/2 cup powdered sugar
2 cups flour

Filling:
1-and-1/2 cups butter or margarine
1-and-1/3 cups sugar
8 eggs, separated
3 teaspoons lemon juice or vanilla
1/3 cup flour
2 8-ounce packages cream cheese

DIRECTIONS
1. Preheat oven to 350° F.

2. To make crust: mix melted butter, powdered sugar, and flour. Pat into 9 x 13-inch Pyrex dish. Bake 20 minutes in oven. Set aside.

3. Cream together butter with 1 cup sugar.

4. Add egg yolks, one at a time, beating well after each addition.

5. Add lemon juice or vanilla. Add flour and cream cheese. Cream until smooth.

6. Whip egg whites, gradually add 1/3 cup sugar. Fold into egg yolk mixture.

7. Pour into “half-baked” crust. Bake in 350° oven for 35 to 45 minutes or until done. Test with knife to see if it comes out clean.

8. Dust with powdered sugar. Cut into small squares.

Serves 18-22

LINNELL’S NOTES
1. Although I’ve made this coffee cake many times before, I don’t recall the crust mixture being so greasy. The ratio of flour to melted butter didn’t seem right. The end result still tasted good, but I think there is room for improvement. The next time I make this, I will use less butter or add more flour to better incorporate the butter or I will substitute a different butter crust recipe.

2. I used the combination of 2 tsp lemon juice and 1 tsp vanilla, because I happened to have some freshly squeezed lemon juice on hand.

4. Make sure the cream cheese is soft or else your batter can turn out lumpy. Tiny lumps in the batter are okay as they disappear as the cake bakes.

5. This coffee cake can be a little messy to serve and eat. I like to cut the cake into squares and place them into cupcake liners for ease of eating and a clean and attractive presentation.

ENJOY!

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Lemon-Rosemary Crumb Cake

The strong flavors of rosemary and lemon can oftentimes dominate a recipe. Not so, in this case. From the crunchy lemon crumb on top to the tender cake speckled with bits of rosemary, this cake is delightful from top to bottom. With its perfect blend of flavors and its ease of preparation, it will quickly become one of your “go to” cakes. Serve it for breakfast, brunch, lunch, snack, or dessert!

Lemon-Rosemary Crumb Cake
Cooking Light Magazine, May 1998

Ingredients:
1¼ cups all-purpose flour
2/3 cup sugar
1/8 teaspoon salt
1/4 cup chilled stick margarine or butter, cut into small pieces
3/4 teaspoon minced fresh or 1/4 teaspoon dried rosemary
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup low-fat buttermilk
2 tablespoons fresh lemon juice
1 large egg
Cooking spray
2 teaspoons grated lemon rind
3/4 teaspoon water
Rosemary sprigs (optional)
Lemon slices (optional)

Directions:
1. Preheat oven to 350 degrees F.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside.

3. Combine remaining flour mixture, rosemary, baking powder, and baking soda; add buttermilk, lemon juice, and egg. Beat at medium speed of a mixer until blended. Spoon batter into and 8-inch round cake pan coated with cooking spray. Combine reserved 1/2 cup flour mixture, lemon rind, and water; stir with a fork. Sprinkle crumb mixture over batter. Bake at 350 degrees for 30 minutes. Cool on a wire rack. Garnish with rosemary sprigs and lemon slices, if desired.

Yield: 8 servings or 8 wedges

Linnell’s Notes:
1. I used butter instead of margarine. Why not splurge on flavor since the recipe only calls for a 1/4 cup of it?

2. I only have a 9-inch cake pan, so the cake would have been taller if I had used an 8-inch cake pan.

3. Using the larger pan, I was careful to check the cake after 20 minutes. It was baked by 25 minutes.

4. To test the cake to see if it is done, gently press on the top of it with your fingers. If it springs back completely when lightly touched in the center, the cake is done.

Enjoy!

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Fresh Banana Sorbet

“Can I throw these away?” my husband inquires. I look at the bunch of dark bananas in his hand and scream, “Noooooooooooo!” Guilt washes over me at the thought of wasting food. I come from a long line of “savers.” Nothing gets wasted, everything is saved. So when my husband sees a bunch of ugly and disgusting bananas, I see something with potential. Normally, if I’m on top of my game and I see brown bananas with freckles sitting on the kitchen counter, I’ll put them in the freezer for future baking projects. But occasionally, I’m too preoccupied to notice their demise and I end up sending them to the compost bin instead. When I came across this recipe for banana sorbet, I was thrilled. The only ingredient in this recipe are very ripe bananas! You’ll need a blender or a food processor – no ice cream maker is required. This frozen treat couldn’t be easier, healthier, and less wasteful!

Fresh Banana Sorbet
Recipe from Chocolate and Zucchini

Ingredients:
Very ripe bananas

Directions:
1. The day before, peel the bananas, slice them, and place them in a freezer-safe container in the freezer.

2. Remove the frozen banana slices from the freezer and process them in a sturdy food processor or blender. At first it will look like a mess, but if you press on, it will soon come together and become smooth.

3. At this point, you could choose to add mix-ins, such as candied nuts, chopped chocolate, dried coconut flakes, caramel sauce or melted chcolate to create swirls, etc.

4. Serve immediately or return to the freezer for later consumption.

Yields: A single medium banana will yield two small scoops or one large scoop.

Linnell’s Notes:
1. My husband likes to eat ice cream while watching television at night. I think this sorbet would be a healthier alternative for him. For the initial taste test, I presented him with a bowl of banana sorbet with chopped candied pecans sprinkled over the top. He gave it a thumbs up.

2. Because this sorbet does not contain anything artificial, it would make a great frozen treat for babies and young children. You could make a large batch and freeze it in small paper cups to make mini fruit pops for the kids.

ENJOY!

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Want to know my secret to baking sweet and delicious treats and not gaining weight? The answer is simple: I give my baked goods away. Being on a mother-of-the-groom diet, I sample only one tempting serving and then pack up the rest for my husband to take to work. Today’s batch of Raspberry-Cherry Crumble Bars will be tomorrow’s staff treats. Oh, but these delicious crumble bars will be a little bit more difficult to give away. Tart cherries mixed with sweet raspberry jam and sandwiched in between a buttery oatmeal crust and topping are sorely testing my willpower. These easy-to-make bars are proving not so easy to give away!

Raspberry-Cherry Crumble Bars
From the So Sweet! cookbook by Sur La Table

Dough:
1 ¾ cups unbleached all-purpose flour
1 ¾ cups old-fashioned or quick oats (not instant)
1 cup firmly packed light brown sugar
¼ tsp. salt
1 cup (2 sticks) cold unsalted butter, cut into ½-inch pieces

Filling:
1 (16-ounce) jar good-quality seedless raspberry jam
1 cup dried sour cherries
Confectioner’s sugar

Directions:
1. Preheat oven to 350 degrees F. and position an oven rack in the center. Line a 9 by 13-inch baking pan with foil across the bottom and up the two long sides, then lightly coat with melted butter, oil, or high-heat canola-oil spray.

2. To make the crumble dough, place flour, oats, brown sugar, and salt in the bowl of a stand mixer and beat on low speed until evenly mixed (or place in a food processor and process for 5 seconds). Add the cold butter and mix on low speed until the mixture looks like wet sand and starts to form clumps, 5 to 6 minutes (or process for 45 to 60 seconds, pausing to scrape down once with a spatula).

3. Divide the dough in half. Pat one half into an even layer in the prepared pan. Set the other half aside. Bake for 20-25 minutes, until golden and crisp. Transfer to a rack and cool for 20 minutes. Leave the oven on.

4. Make the filling by emptying the jam into a medium bowl and stir well to break up any lumps. Add the cherries and stir until well-mixed and all the cherries are coated with jam. Spread evenly over the cooled crust, all the way to the edges. Sprinkle the remaining dough evenly over the filling.

5. Bake for 35 to 40 minutes, until the topping is golden brown and the filling is bubbling. Transfer to a cooling rack and cool completely.

6. To serve, run a thin knife or spatula around the edges of the pan to loosen any dough or filling. Lift the cookies out by using the foil as handles and place on a cutting surface. Cut into 3 by 1-inch bars. Just before serving, use a  fine mesh strainer to lightly dust the confectioner’s sugar over the cookies.

Makes 36 bars.

Linnell’s Notes
1. It is important to line the baking pan with foil. It helps to lift out the finished product after it has cooled, which makes it easier to cut. Make sure to butter, oil, or spray the foil.

2. Tart cherries are the same as sour cherries.

3. The jam I bought came in an 18-ounce jar instead of a 16-ounce jar. I added the whole jar to the recipe without negative consequence.

4. I did not feel the need to dust the bars with confectioner’s sugar. The bars were perfect as is.

Enjoy!

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When people immigrate to a new country, they often carry with them reminders of their homeland and a few cherished belongings. Old family recipes are both  – cherished and reminders of home. Mary Cannici says of her grandmother’s special cake recipe, “This recipe immigrated to this country from Sicily when Nonna was a little girl and her family came to Ellis Island.” The cake is a wonderful combination of a creamy ricotta cake and an egg-rich pudding. Farina, a finely ground cereal grain with a mild taste, is used as the thickening agent. Serve this versatile and easy-to-make cake with fresh seasonal fruit and you have the perfect dessert for brunch or dinner! Easter and Mother’s Day are just around the corner!

Nonna’s Breakfast and Dessert Farina Cake
Recipe by Mary Cannici

Ingredients:
4 cups whole milk
1¼ cups (8¾ ounces) sugar
8 tablespoons unsalted butter, cut into chunks
1 cup farina
16 ounces (2 cups) whole-milk ricotta cheese
2 teaspoons vanilla extract
6 large eggs, lightly beaten
1 teaspoon ground cinnamon

Directions:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 13 by 9-inch baking pan.
2. Bring milk, sugar, and butter to simmer in large saucepan and cook, stirring often, until butter is melted and sugar is dissolved, 1 to 2 minutes.
3. Slowly whisk in farina until smooth.
4. Remove saucepan from heat, stir in ricotta and vanilla.
5. Let mixture cool slightly, then stir in beaten eggs until combined.
6. Scrape batter into prepared pan and smooth top. Sprinkle with cinnamon and bake until toothpick inserted in center comes out clean, about 30 minutes, rotating pan halfway through baking. Let cake cool in pan for 10 minutes, then serve warm.

Serves 15 to 18

Linnell’s Notes:
1. Farina can usually be found in stores that carry natural foods. Sprouts, Whole Foods, and health food stores often carry farina in the bulk bin section. Cream of Wheat is made from farina.

2. Be careful not to add too much of the farina at one time. Add small amounts of it slowly, stirring constantly, to prevent lumps from forming.

3. Although the egg custard flavor is more pronounced when the cake is served warm (after the 10-minute cooling period), it is trickier to serve warm since the texture is like a rough custard. After the cake sits for a while, it firms up and can be cut into squares.

Enjoy!

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