Monday Desserts
It's time to start off another week with some yummy desserts. (If we can have dessert, can it be all bad?) Today's six yummy recipes include Southern Peaches with Pecan Shortbread and Strawberry Slab Pie. Enjoy!
CLASSIC BIRTHDAY CAKE
This is from Alison Roman in The New York Times cooking enewsletter. Alison wrote, "A birthday cake needn't be elaborate. A few layers of tender yellow cake and creamy chocolate frosting will do the trick. In this version of the classic pairing, brown sugar and buttermilk provide a sophisticated flavor to the cake, and sour cream adds a slight tang to the chocolate frosting. It’s worth noting that both the cake and frosting can be made ahead. Just make sure you bring the frosting to room temperature before assembly so that it spreads easily. One note: The buttermilk and brown sugar in the batter means that the cake might appear slightly darker on the outside after baking than your typical yellow cake, but don't worry. The inside will be tender and moist."
Yield: 10 to 12 servings; Time: About 1 hour 15 minutes plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1019045-classic-birthday-cake.
While you're at it, check out Melissa Clark's wonderful guide, "How to Frost a Cake".
Ingredients
For the yellow cake:
Nonstick spray or butter for the pan
1 cup (2 sticks) unsalted butter, room temperature, cut into 1-inch pieces, plus more, if necessary, for greasing the pans
3-2/3 cups all-purpose or cake flour
2 teaspoons baking powder
1-1/2 teaspoons kosher salt
1-1/2 teaspoons baking soda
1-1/2 cups buttermilk
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 cups granulated sugar
1/2 cup lightly packed light brown sugar
5 large eggs
3 large egg yolks
For the chocolate frosting:
12 ounces bittersweet chocolate, chopped (chocolate chips are fine)
8 ounces sour cream, room temperature
2 sticks (1 cup) unsalted butter, room temperature
1-1/2 cups confectioners’ sugar
Generous pinch of kosher salt
Lots of sprinkles
Preparation
For the cake: Heat oven to 350 degrees. Spray three 9-inch cake pans with nonstick spray or grease with softened butter. If your oven cannot accommodate all 3 pans on one middle rack, while the oven is still cool, arrange 2 racks as close to the middle as possible, allowing enough space between them for the cakes on the lower rack to rise without touching the one above it.
In a large bowl, whisk the flour, baking powder, salt and baking soda together; set aside. In a medium bowl (or a measuring cup), combine the buttermilk, vegetable oil and vanilla extract; set aside.
In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and light brown sugar. Using an electric mixer (or the stand mixer) on high, beat everything together until it’s very light and fluffy, about 4 minutes. Add in the eggs and egg yolks one at a time, beating between additions. Beat the batter until it’s almost doubled in volume and very light and fluffy, about 5 minutes, occasionally scraping the sides and bottom of the bowl.
With the mixer on low, gently beat in 1/3 of the flour mixture. Before it’s fully combined, add in 1/2 of the buttermilk mixture. Repeat with remaining flour and buttermilk until everything is well blended and no lumps remain.
Divide the cake batter equally among the three cake pans. Bake 35 to 40 minutes, rotating the pan or rack placement halfway through baking. You’ll know the cakes are done when they are golden brown, pulling away from the sides of the pan, and the tops spring back ever so slightly when you press them.
Remove the cakes from the oven and let sit for five minutes to cool slightly before inverting them onto a wire baking rack to cool completely.
Make the frosting and assemble the cake: Melt the chocolate either in a bowl in the microwave in 30-second intervals until melted, or in a double boiler or makeshift double boiler (a bowl set over a bowl of barely simmering water on the stove, but not touching the water), stirring occasionally until melted. The melted chocolate should be warm but never hot, with no visible chunks left.
Add about 1/3 of the sour cream to the melted chocolate and using a spatula, combine until no white streaks remain. Repeat with another 1/3, and finally the last 1/3. The chocolate will stiffen a bit as you add the sour cream, and this is O.K.
In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and salt. Using an electric mixer (or the stand mixer) on low speed at first to avoid showering yourself with sugar, and then increasing to high speed, beat until everything is fluffy and almost pure white, about 5 minutes. With the mixer on low, slowly add in the chocolate mixture and blend. Increase the speed to high and beat until everything is very fluffy and well combined, about 2 minutes.
Once cakes are cooled, transfer one layer of cake, top side up, to a large parchment-lined plate. Use an offset or regular spatula to spread frosting onto the first layer of cake. Place second layer of cake on top, bottom side up (layering the rest of cake with the flat bottoms on top makes a cake with a straight shape, rather than domed). Repeat with remaining layer.
Once all the layers are assembled, apply a thin layer of frosting all over the cake, making sure to cover the whole cake. Chill the cake for 2 hours, keeping the frosting out at room temperature.
Remove the cake from the fridge and using either an offset spatula or a butter knife, give it another coat of frosting, doing whatever decorative patterns or swirls you wish: very smooth, or peaks and valleys.
Finish and decorate with sprinkles however you please.
Tip
This cake might appear slightly darker on the outside after baking than your typical yellow cake, but don't worry. The inside will be tender and moist.
STRAWBERRY SLAB PIE
This is from Nicole Taylor in The New York Times cooking enewsletter. Nicole wrote, "On Juneteenth, which celebrates the abolition of slavery in the United States, the picnic table overflows with summertime pies and red foods, a symbol of perseverance. That makes this festive strawberry slab pie ideal for Juneteenth, though it’d be welcome anytime in berry season. The rectangular pie is made in a quarter sheet pan; if you don't have one, use a comparably sized casserole dish. Cracked black pepper in the crust and fresh ginger in the filling add a bit of spice. This isn't an especially sugary dessert, so if you want something sweeter, top it with vanilla ice cream."
Yield: 12 to 16 servings; Time: 4 hours, plus 2 hours' cooling
This was featured in "Hot Links and Red Drinks: The Rich Food Tradition of Juneteenth", and can be viewed online at https://cooking.nytimes.com/recipes/1018797-strawberry-slab-pie.
Ingredients
For the crust:
2-1/2 cups plus 2 tablespoons all-purpose flour, plus more for rolling out dough
1 tablespoon plus 2 teaspoons granulated sugar
1 teaspoon coarse kosher salt
1 teaspoon cracked black pepper
1 cup cold unsalted butter (2 sticks), cut into 1/2-inch cubes, plus more for buttering the pan
3/4 cup ice water
2 tablespoons buttermilk
For the filling:
3 pounds fresh strawberries, small berries cut in half and larger berries cut in quarters (see note)
3 to 4 tablespoons loosely packed dark brown sugar, depending on how sweet your berries are
1 tablespoon cornstarch
1/2 teaspoon grapefruit zest
1-1/2 teaspoons grapefruit juice
1/2 teaspoon grated fresh ginger
1/4 teaspoon vanilla extract
1/8 teaspoon coarse kosher salt
Preparation
Make the crust: In a large mixing bowl, combine flour, 2 teaspoons granulated sugar, the salt and the pepper. Using a pastry blender, cut butter into flour until the largest pieces of butter are the size of lentils.
Sprinkle ice water over dough a tablespoon at a time, stirring and scooping the dough with your hands as you go to incorporate the water, until the dough just begins to adhere and you can gather it into an imperfect ball. (You may not need all the water.) Transfer dough to a piece of plastic wrap and press into a disk. Wrap tightly and place in the fridge for 30 minutes.
Lightly butter a quarter sheet pan with a 1-inch rim, including the top edge of the rim, and set aside. (Quarter sheet pans are usually 8 by 11 inches or 9 by 12 inches, depending on the manufacturer.)
Lightly flour a large work surface, a rolling pin and the dough. Roll the chilled dough into a 1/8-inch-thick rectangle. From that, cut a rectangle three inches bigger than the dimensions of your pan on each side (i.e., an 11-by-14-inch rectangle for an 8-by-11-inch pan, or a 12-by-15-inch rectangle for a 9-by-12-inch pan). Reserve the extra dough.
Gently press the dough rectangle into the quarter sheet pan, trimming excess dough at the edges. The dough should go all the way up and over the top edge of the pan, if possible. Transfer pan to refrigerator and chill for 1 hour.
Meanwhile, line another baking sheet with parchment paper. Roll out reserved dough to 1/4- to 1/8-inch thickness. Using 1- and 2-inch biscuit cutters, cut out about 30 circles of different sizes (or use all one size if you prefer), rerolling dough as necessary. Transfer circles to parchment-lined baking sheet and refrigerate.
Make the filling: Combine all ingredients in a large bowl and stir well. Set aside for about an hour, while crust chills.
Heat oven to 375 degrees. When oven is hot, paint some of the buttermilk on the edges of the pie crust. Transfer berry mixture to crust, patting the berries down into a roughly even layer. Place pan on a larger baking sheet to catch any drips. Bake for 30 minutes.
Paint buttermilk over reserved pastry circles and sprinkle with remaining tablespoon granulated sugar. Place circles all over the bubbling berries. Continue baking pie until crust is golden brown and filling is bubbling, an additional 50 to 60 minutes.
Run a small knife around the edge of the pie while it's warm. Transfer the pie in its quarter sheet pan to a wire rack. Let cool for at least 2 hours before cutting and serving from the pan.
Tip
Use smaller, fresh farm strawberries rather than conventional supermarket berries, if possible. The farm berries release less juice, which makes for a less runny filling.
HOMEMADE CHERRY CRISP
This is from Laurie Todd of Columbus, Mississippi in Taste of Home. Laurie wrote, "Our family loves this pretty, tasty dessert. It uses convenient pie filling, so you can make it in no time—and it takes mere minutes to heat in the microwave."
Prep/Total Time: 15 minutes; Makes 4 servings
To view this online, go to https://www.tasteofhome.com/recipes/homemade-cherry-crisp/.
Ingredients
1 can (21 ounces) cherry pie filling
1 teaspoon lemon juice
1 cup all-purpose flour
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/3 cup cold butter, cubed
1/2 cup chopped walnuts
Vanilla ice cream
Directions
Combine the pie filling and lemon juice in an ungreased 1-1/2-qt. microwave-safe dish; set aside.
In a small bowl, combine flour, brown sugar, cinnamon and allspice; cut in butter until mixture resembles coarse crumbs. Add walnuts. Sprinkle over filling.
Microwave, uncovered, on high until bubbly, 3-4 minutes. Serve warm with ice cream.
PUMPKIN FLAN WITH CHOCOLATE CRUST
From "Pumpkin Flan Puts Fall Flavors in Latin Classic" by Linda Cicero in the Miami Herald. Can be viewed online at http://www.miamiherald.com/living/food-drink/cooks-corner/article3416212.html.
Ingredients
1 cup granulated sugar
3/4 cup half-and-half
1/2 cup or 4 ounces cream cheese
1 (14-ounce) can sweetened condensed milk
5 large eggs
1 cup pumpkin puree
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon or canela
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Pinch kosher or coarse sea salt
1-1/2 cups coarsely crushed chocolate graham crackers
Ingredients
In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spoon, for about 6 to 8 minutes, or until fully dissolved and caramel colored. Quickly pour caramel into the bottoms of 10 individual ramekins, swirling around to coat the bottom of each one. Work swiftly as caramel hardens fast.
In a food processor or blender combine half-and-half, cream cheese, sweetened condensed milk, eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, allspice, and salt and puree until smooth. Pour pureed mixture into prepared ramekins, filling to 1/4-inch below the rim. Top each ramekin with 2 generous tablespoons of crushed crackers; don’t press them down. Place flans in a large baking dish or roasting pan; fill pan with hot water halfway up the height of the ramekins.
Cover the pan lightly with aluminum foil. Carefully place into the oven and bake for 50 minutes; flans should look completely set. Remove from the oven, remove the aluminum foil and remove each ramekin from the water bath. Let the flans cool completely before covering with plastic wrap and placing in the refrigerator. Refrigerate at least 2 hours before serving. When ready to eat, run a small knife around the edge of each flan all the way to the bottom. Invert dessert plate over ramekin, flip over and shake slightly to release. Leave the ramekin on top of the flan for a minute or so, so all the caramel sauce can run over the flan.
Per serving: 390 calories (30 percent from fat), 13.3 g fat (6.8 g saturated, 4.2 g monounsaturated), 121 mg cholesterol, 0 g protein, 6.4 g carbohydrates, 1.2 g fiber, 203 mg sodium.
SOUTHERN PEACHES WITH PECAN SHORTBREAD
This is from the July/August 2004 issue of Vegetarian Times, page 48. It begins, "This recipe makes about 18 cookies." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/southern-peaches-with-pecan-shortbread/.
Ingredients
Southern peaches
2 Tbs. granulated sugar, or to taste
1/8 tsp. salt
Juice of 1/2 lemon
Pecan shortbread
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2 cups sifted all-purpose flour
1/4 cup granulated sugar plus extra for sprinkling
1/2 tsp. salt
1/2 tsp. vanilla extract
1/2 cup chopped pecans
Soft whipped cream
1 cup heavy cream, chilled
2 Tbs. granulated sugar
1 tsp. vanilla
1/4 tsp. almond extract
Preparation
To make Southern Peaches: Slice peaches, and put slices into a large mixing bowl. Sprinkle slices with sugar, salt and lemon juice. Set aside, covered, at room temperature.
Preheat oven to 350F. Lightly butter a large baking sheet, and set aside.
To make Pecan Shortbread: Cream butter, flour, sugar and salt in a large mixing bowl, using an electric beater, until dough is smooth and creamy. Add vanilla, and beat again. Stir in pecans. Pinch off a piece of dough, and roll into a 1-inch ball. Place on cookie sheet, and press flat with tines of a fork. Repeat with remaining dough.
Bake cookies until golden but not brown, for 12 to 15 minutes. Remove from oven, and, while still warm, sprinkle both sides with sugar. Set aside to cool.
To make Soft Whipped Cream: Put all ingredients into a chilled mixing bowl. Whip just until cream forms soft peaks, taking care not to overwhip. Keep refrigerated until ready to serve.
To serve, spoon portions of cut-up peaches on individual plates, place 2 cookies next to peaches and top with Soft Whipped Cream, if using.
PEAR AND GINGERSNAP CRUMBLE
This is from the November/December 2006 issue of Vegetarian Times (page 42), and begins, "Canned pears are already tender, so this crumble only needs to bake until the juices bubble, cutting the cooking time to less than half that of making this dessert with fresh fruit." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pear-and-gingersnap-crumble/.
Ingredients
2 29-oz. cans pear halves in heavy syrup
3 Tbs. diced crystallized ginger
5 Tbs. unsalted butter, melted
10 oz. (about 40) gingersnap cookies
3 Tbs. dark brown sugar
1 pint low-fat vanilla ice cream
Preparation
Preheat oven to 375F. Coat 8-inch baking dish with cooking spray, and set aside.
Drain all but 1/3 cup syrup from canned pears. Cut pears into large chunks. Toss pears, reserved 1/3 cup of syrup, ginger and 1 Tbs. butter in prepared baking dish.
Pulse cookies in food processor until coarsely crumbled. Add sugar and remaining 4 Tbs. butter, and pulse to blend. Sprinkle cookie mixture over pears. Bake 18 minutes, or until juices bubble. Spoon into bowls, top with dollop of ice cream, and serve.
CLASSIC BIRTHDAY CAKE
This is from Alison Roman in The New York Times cooking enewsletter. Alison wrote, "A birthday cake needn't be elaborate. A few layers of tender yellow cake and creamy chocolate frosting will do the trick. In this version of the classic pairing, brown sugar and buttermilk provide a sophisticated flavor to the cake, and sour cream adds a slight tang to the chocolate frosting. It’s worth noting that both the cake and frosting can be made ahead. Just make sure you bring the frosting to room temperature before assembly so that it spreads easily. One note: The buttermilk and brown sugar in the batter means that the cake might appear slightly darker on the outside after baking than your typical yellow cake, but don't worry. The inside will be tender and moist."
Yield: 10 to 12 servings; Time: About 1 hour 15 minutes plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1019045-classic-birthday-cake.
While you're at it, check out Melissa Clark's wonderful guide, "How to Frost a Cake".
Ingredients
For the yellow cake:
Nonstick spray or butter for the pan
1 cup (2 sticks) unsalted butter, room temperature, cut into 1-inch pieces, plus more, if necessary, for greasing the pans
3-2/3 cups all-purpose or cake flour
2 teaspoons baking powder
1-1/2 teaspoons kosher salt
1-1/2 teaspoons baking soda
1-1/2 cups buttermilk
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 cups granulated sugar
1/2 cup lightly packed light brown sugar
5 large eggs
3 large egg yolks
For the chocolate frosting:
12 ounces bittersweet chocolate, chopped (chocolate chips are fine)
8 ounces sour cream, room temperature
2 sticks (1 cup) unsalted butter, room temperature
1-1/2 cups confectioners’ sugar
Generous pinch of kosher salt
Lots of sprinkles
Preparation
For the cake: Heat oven to 350 degrees. Spray three 9-inch cake pans with nonstick spray or grease with softened butter. If your oven cannot accommodate all 3 pans on one middle rack, while the oven is still cool, arrange 2 racks as close to the middle as possible, allowing enough space between them for the cakes on the lower rack to rise without touching the one above it.
In a large bowl, whisk the flour, baking powder, salt and baking soda together; set aside. In a medium bowl (or a measuring cup), combine the buttermilk, vegetable oil and vanilla extract; set aside.
In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and light brown sugar. Using an electric mixer (or the stand mixer) on high, beat everything together until it’s very light and fluffy, about 4 minutes. Add in the eggs and egg yolks one at a time, beating between additions. Beat the batter until it’s almost doubled in volume and very light and fluffy, about 5 minutes, occasionally scraping the sides and bottom of the bowl.
With the mixer on low, gently beat in 1/3 of the flour mixture. Before it’s fully combined, add in 1/2 of the buttermilk mixture. Repeat with remaining flour and buttermilk until everything is well blended and no lumps remain.
Divide the cake batter equally among the three cake pans. Bake 35 to 40 minutes, rotating the pan or rack placement halfway through baking. You’ll know the cakes are done when they are golden brown, pulling away from the sides of the pan, and the tops spring back ever so slightly when you press them.
Remove the cakes from the oven and let sit for five minutes to cool slightly before inverting them onto a wire baking rack to cool completely.
Make the frosting and assemble the cake: Melt the chocolate either in a bowl in the microwave in 30-second intervals until melted, or in a double boiler or makeshift double boiler (a bowl set over a bowl of barely simmering water on the stove, but not touching the water), stirring occasionally until melted. The melted chocolate should be warm but never hot, with no visible chunks left.
Add about 1/3 of the sour cream to the melted chocolate and using a spatula, combine until no white streaks remain. Repeat with another 1/3, and finally the last 1/3. The chocolate will stiffen a bit as you add the sour cream, and this is O.K.
In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and salt. Using an electric mixer (or the stand mixer) on low speed at first to avoid showering yourself with sugar, and then increasing to high speed, beat until everything is fluffy and almost pure white, about 5 minutes. With the mixer on low, slowly add in the chocolate mixture and blend. Increase the speed to high and beat until everything is very fluffy and well combined, about 2 minutes.
Once cakes are cooled, transfer one layer of cake, top side up, to a large parchment-lined plate. Use an offset or regular spatula to spread frosting onto the first layer of cake. Place second layer of cake on top, bottom side up (layering the rest of cake with the flat bottoms on top makes a cake with a straight shape, rather than domed). Repeat with remaining layer.
Once all the layers are assembled, apply a thin layer of frosting all over the cake, making sure to cover the whole cake. Chill the cake for 2 hours, keeping the frosting out at room temperature.
Remove the cake from the fridge and using either an offset spatula or a butter knife, give it another coat of frosting, doing whatever decorative patterns or swirls you wish: very smooth, or peaks and valleys.
Finish and decorate with sprinkles however you please.
Tip
This cake might appear slightly darker on the outside after baking than your typical yellow cake, but don't worry. The inside will be tender and moist.
STRAWBERRY SLAB PIE
This is from Nicole Taylor in The New York Times cooking enewsletter. Nicole wrote, "On Juneteenth, which celebrates the abolition of slavery in the United States, the picnic table overflows with summertime pies and red foods, a symbol of perseverance. That makes this festive strawberry slab pie ideal for Juneteenth, though it’d be welcome anytime in berry season. The rectangular pie is made in a quarter sheet pan; if you don't have one, use a comparably sized casserole dish. Cracked black pepper in the crust and fresh ginger in the filling add a bit of spice. This isn't an especially sugary dessert, so if you want something sweeter, top it with vanilla ice cream."
Yield: 12 to 16 servings; Time: 4 hours, plus 2 hours' cooling
This was featured in "Hot Links and Red Drinks: The Rich Food Tradition of Juneteenth", and can be viewed online at https://cooking.nytimes.com/recipes/1018797-strawberry-slab-pie.
Ingredients
For the crust:
2-1/2 cups plus 2 tablespoons all-purpose flour, plus more for rolling out dough
1 tablespoon plus 2 teaspoons granulated sugar
1 teaspoon coarse kosher salt
1 teaspoon cracked black pepper
1 cup cold unsalted butter (2 sticks), cut into 1/2-inch cubes, plus more for buttering the pan
3/4 cup ice water
2 tablespoons buttermilk
For the filling:
3 pounds fresh strawberries, small berries cut in half and larger berries cut in quarters (see note)
3 to 4 tablespoons loosely packed dark brown sugar, depending on how sweet your berries are
1 tablespoon cornstarch
1/2 teaspoon grapefruit zest
1-1/2 teaspoons grapefruit juice
1/2 teaspoon grated fresh ginger
1/4 teaspoon vanilla extract
1/8 teaspoon coarse kosher salt
Preparation
Make the crust: In a large mixing bowl, combine flour, 2 teaspoons granulated sugar, the salt and the pepper. Using a pastry blender, cut butter into flour until the largest pieces of butter are the size of lentils.
Sprinkle ice water over dough a tablespoon at a time, stirring and scooping the dough with your hands as you go to incorporate the water, until the dough just begins to adhere and you can gather it into an imperfect ball. (You may not need all the water.) Transfer dough to a piece of plastic wrap and press into a disk. Wrap tightly and place in the fridge for 30 minutes.
Lightly butter a quarter sheet pan with a 1-inch rim, including the top edge of the rim, and set aside. (Quarter sheet pans are usually 8 by 11 inches or 9 by 12 inches, depending on the manufacturer.)
Lightly flour a large work surface, a rolling pin and the dough. Roll the chilled dough into a 1/8-inch-thick rectangle. From that, cut a rectangle three inches bigger than the dimensions of your pan on each side (i.e., an 11-by-14-inch rectangle for an 8-by-11-inch pan, or a 12-by-15-inch rectangle for a 9-by-12-inch pan). Reserve the extra dough.
Gently press the dough rectangle into the quarter sheet pan, trimming excess dough at the edges. The dough should go all the way up and over the top edge of the pan, if possible. Transfer pan to refrigerator and chill for 1 hour.
Meanwhile, line another baking sheet with parchment paper. Roll out reserved dough to 1/4- to 1/8-inch thickness. Using 1- and 2-inch biscuit cutters, cut out about 30 circles of different sizes (or use all one size if you prefer), rerolling dough as necessary. Transfer circles to parchment-lined baking sheet and refrigerate.
Make the filling: Combine all ingredients in a large bowl and stir well. Set aside for about an hour, while crust chills.
Heat oven to 375 degrees. When oven is hot, paint some of the buttermilk on the edges of the pie crust. Transfer berry mixture to crust, patting the berries down into a roughly even layer. Place pan on a larger baking sheet to catch any drips. Bake for 30 minutes.
Paint buttermilk over reserved pastry circles and sprinkle with remaining tablespoon granulated sugar. Place circles all over the bubbling berries. Continue baking pie until crust is golden brown and filling is bubbling, an additional 50 to 60 minutes.
Run a small knife around the edge of the pie while it's warm. Transfer the pie in its quarter sheet pan to a wire rack. Let cool for at least 2 hours before cutting and serving from the pan.
Tip
Use smaller, fresh farm strawberries rather than conventional supermarket berries, if possible. The farm berries release less juice, which makes for a less runny filling.
HOMEMADE CHERRY CRISP
This is from Laurie Todd of Columbus, Mississippi in Taste of Home. Laurie wrote, "Our family loves this pretty, tasty dessert. It uses convenient pie filling, so you can make it in no time—and it takes mere minutes to heat in the microwave."
Prep/Total Time: 15 minutes; Makes 4 servings
To view this online, go to https://www.tasteofhome.com/recipes/homemade-cherry-crisp/.
Ingredients
1 can (21 ounces) cherry pie filling
1 teaspoon lemon juice
1 cup all-purpose flour
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/3 cup cold butter, cubed
1/2 cup chopped walnuts
Vanilla ice cream
Directions
Combine the pie filling and lemon juice in an ungreased 1-1/2-qt. microwave-safe dish; set aside.
In a small bowl, combine flour, brown sugar, cinnamon and allspice; cut in butter until mixture resembles coarse crumbs. Add walnuts. Sprinkle over filling.
Microwave, uncovered, on high until bubbly, 3-4 minutes. Serve warm with ice cream.
PUMPKIN FLAN WITH CHOCOLATE CRUST
From "Pumpkin Flan Puts Fall Flavors in Latin Classic" by Linda Cicero in the Miami Herald. Can be viewed online at http://www.miamiherald.com/living/food-drink/cooks-corner/article3416212.html.
Ingredients
1 cup granulated sugar
3/4 cup half-and-half
1/2 cup or 4 ounces cream cheese
1 (14-ounce) can sweetened condensed milk
5 large eggs
1 cup pumpkin puree
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon or canela
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Pinch kosher or coarse sea salt
1-1/2 cups coarsely crushed chocolate graham crackers
Ingredients
In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spoon, for about 6 to 8 minutes, or until fully dissolved and caramel colored. Quickly pour caramel into the bottoms of 10 individual ramekins, swirling around to coat the bottom of each one. Work swiftly as caramel hardens fast.
In a food processor or blender combine half-and-half, cream cheese, sweetened condensed milk, eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, allspice, and salt and puree until smooth. Pour pureed mixture into prepared ramekins, filling to 1/4-inch below the rim. Top each ramekin with 2 generous tablespoons of crushed crackers; don’t press them down. Place flans in a large baking dish or roasting pan; fill pan with hot water halfway up the height of the ramekins.
Cover the pan lightly with aluminum foil. Carefully place into the oven and bake for 50 minutes; flans should look completely set. Remove from the oven, remove the aluminum foil and remove each ramekin from the water bath. Let the flans cool completely before covering with plastic wrap and placing in the refrigerator. Refrigerate at least 2 hours before serving. When ready to eat, run a small knife around the edge of each flan all the way to the bottom. Invert dessert plate over ramekin, flip over and shake slightly to release. Leave the ramekin on top of the flan for a minute or so, so all the caramel sauce can run over the flan.
Per serving: 390 calories (30 percent from fat), 13.3 g fat (6.8 g saturated, 4.2 g monounsaturated), 121 mg cholesterol, 0 g protein, 6.4 g carbohydrates, 1.2 g fiber, 203 mg sodium.
SOUTHERN PEACHES WITH PECAN SHORTBREAD
This is from the July/August 2004 issue of Vegetarian Times, page 48. It begins, "This recipe makes about 18 cookies." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/southern-peaches-with-pecan-shortbread/.
Ingredients
Southern peaches
2 Tbs. granulated sugar, or to taste
1/8 tsp. salt
Juice of 1/2 lemon
Pecan shortbread
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2 cups sifted all-purpose flour
1/4 cup granulated sugar plus extra for sprinkling
1/2 tsp. salt
1/2 tsp. vanilla extract
1/2 cup chopped pecans
Soft whipped cream
1 cup heavy cream, chilled
2 Tbs. granulated sugar
1 tsp. vanilla
1/4 tsp. almond extract
Preparation
To make Southern Peaches: Slice peaches, and put slices into a large mixing bowl. Sprinkle slices with sugar, salt and lemon juice. Set aside, covered, at room temperature.
Preheat oven to 350F. Lightly butter a large baking sheet, and set aside.
To make Pecan Shortbread: Cream butter, flour, sugar and salt in a large mixing bowl, using an electric beater, until dough is smooth and creamy. Add vanilla, and beat again. Stir in pecans. Pinch off a piece of dough, and roll into a 1-inch ball. Place on cookie sheet, and press flat with tines of a fork. Repeat with remaining dough.
Bake cookies until golden but not brown, for 12 to 15 minutes. Remove from oven, and, while still warm, sprinkle both sides with sugar. Set aside to cool.
To make Soft Whipped Cream: Put all ingredients into a chilled mixing bowl. Whip just until cream forms soft peaks, taking care not to overwhip. Keep refrigerated until ready to serve.
To serve, spoon portions of cut-up peaches on individual plates, place 2 cookies next to peaches and top with Soft Whipped Cream, if using.
PEAR AND GINGERSNAP CRUMBLE
This is from the November/December 2006 issue of Vegetarian Times (page 42), and begins, "Canned pears are already tender, so this crumble only needs to bake until the juices bubble, cutting the cooking time to less than half that of making this dessert with fresh fruit." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pear-and-gingersnap-crumble/.
Ingredients
2 29-oz. cans pear halves in heavy syrup
3 Tbs. diced crystallized ginger
5 Tbs. unsalted butter, melted
10 oz. (about 40) gingersnap cookies
3 Tbs. dark brown sugar
1 pint low-fat vanilla ice cream
Preparation
Preheat oven to 375F. Coat 8-inch baking dish with cooking spray, and set aside.
Drain all but 1/3 cup syrup from canned pears. Cut pears into large chunks. Toss pears, reserved 1/3 cup of syrup, ginger and 1 Tbs. butter in prepared baking dish.
Pulse cookies in food processor until coarsely crumbled. Add sugar and remaining 4 Tbs. butter, and pulse to blend. Sprinkle cookie mixture over pears. Bake 18 minutes, or until juices bubble. Spoon into bowls, top with dollop of ice cream, and serve.
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