Fruits and Veggies
Eat your Fruits and Veggies!
Many of us heard that when we were kids. Sometimes, it was difficult for us, especially if it was a fruit or veggie we weren't wild about.
But when you have Fruits and Veggies in your dessert, it's a little easier, as these recipes will prove. Check out the Fudgy Zucchini Brownies from The Baker Chick and Pink Grapefruit Bars from Jesse Szewczyk in The New York Times cooking email. Enjoy!
APRICOT SEMIFREDDO WITH BLACKBERRY SAUCE
This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Semifreddo' means partially frozen—and that makes this the perfect treat for a hot-weather day." Serves 12
To view this online, go to https://www.vegetariantimes.com/recipes/apricot-semifreddo-with-blackberry-sauce-recipe/.
Ingredients
Apricot Semifreddo
2 large eggs, separated
1/2 cup sugar
1-1/2 cups low-fat milk
1/2 cup dried apricots
1-1/2 cups sliced fresh apricots
1/3 cup low-fat sour cream
1/8 tsp. almond extract
1 pint fresh blackberries
Blackberry sauce
1/2 pint fresh blackberries
2 Tbs. sugar
1 tsp. lemon juice
Preparation
To make Apricot Semifreddo: Line 4-cup loaf pan with plastic wrap. Whisk egg yolks and 1/4 cup sugar in medium bowl until thick and light yellow, about 1 minute. Bring milk to a boil in saucepan. Slowly pour hot milk over egg mixture, whisking constantly. Return to saucepan; cook over medium-low heat (do not boil), stirring often, until custard is thick enough to coat the back of spoon, about 5 minutes. Strain, and cool.
Meanwhile, place dried apricots in heatproof bowl. Cover with boiling water, and let stand 15 minutes, or until softened. Drain, and cool. Put in food processor with fresh apricots, and purée until smooth. Transfer to large bowl. Add custard, sour cream and almond extract.
Put egg whites in large bowl; beat until soft peaks form. Add remaining 1/4 cup sugar; continue beating until stiff peaks form. Fold egg whites into apricot mixture. Pour half of mixture into prepared pan. Place 3 rows of blackberries on their sides down the center of loaf pan; top with remaining mixture. Cover; freeze at least 4 hours.
To make Blackberry Sauce: Press blackberries through fine-meshed sieve into bowl. Stir in sugar and lemon juice. Set aside.
Remove Apricot Semifreddo from freezer; let stand 10 minutes. Unmold onto plate, and cut into 10 slices. Drizzle with Blackberry Sauce; serve.
EASY CHERRY COBBLER
This is from Leah Maroney at the Spruce Eats. For this yummy recipes, Leah wrote, "Cherry cobbler is a quick and easy cherry dessert. It’s a delicious dessert that's somewhere in between a cake and a pie and easier to make than both. Canned cherry pie filling is spooned on top of a quick and easy batter before it’s all cooked in a cast-iron skillet in the oven. You can use fresh cherries if they're available, making your own pie filling. The cherries sink to the bottom as the batter bakes and creates a cobbler.
"It’s quick to mix up and bake and everyone will love this easy dessert any time of year. It’s especially tasty served warm and topped with whipped cream or a scoop of vanilla ice cream."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Makes 6 to 8 servings
To view this online, go to https://www.thespruceeats.com/upside-down-cherry-cobbler-recipe-304727.
Ingredients
2 ounces (4 tablespoons) salted butter, more for the skillet
1 cup milk
1 large egg
1 teaspoon pure vanilla extract
1 cup sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 (21-ounce) can cherry pie filling
Directions
Gather the ingredients.
Position a rack in the center of the oven and heat to 375 F. Generously butter a medium cast-iron skillet, cake, or pie pan.
Melt the butter in the microwave. Combine the melted butter with the milk, egg, and vanilla extract.
Add 3/4 cup of sugar, the flour, baking powder, and salt to the egg-milk-vanilla mixture. Whisk to combine and make a fairly smooth batter.
Pour the batter into the prepared skillet.
Pour the cherry pie filling all over the top of the batter.
Bake until puffed and golden, about 30 minutes. Sprinkle the remaining 1/4 cup sugar over the top of the cobbler.
Continue baking until the sugar is crisped and the filling is bubbly, another 10 to 15 minutes. Remove from the oven and allow to cool slightly. Serve warm.
Tip
If you decide to make your own filling and you have fresh cherries, check out the best way to pit fresh cherries.
Recipe Variations
You can make this recipe with cherry pie filling (as we did above) or you can try your hand at making your own cherry pie filling using fresh cherries.
You can also make this recipe using other pie fillings; try a strawberry filling or blueberry filling.
How to Store and Freeze
This cobbler can be stored, covered, at room temperature for up to two days. Or store it in the refrigerator for up to four days.
You can freeze this recipe in an aluminum pan (which can be the same one you cooked the cobbler in). Just cover with foil once cooled and freeze. Reheat in a preheated oven until warmed through and serve.
What's the difference between cherry pie and cherry cobbler?
Both cherry pie and cherry cobbler contain cherry pie filling. Cherry pie has at least one thin, flaky crust and often has two, the second being a lattice crust on top. Cherry cobbler contains cherry pie filling and then is topped with a cake-like batter that bakes up fluffy and golden brown. Cherry cobbler takes less time to make, but they both are delicious cherry recipes.
Enjoy!
FUDGY ZUCCHINI BROWNIES
This comes from Audra, otherwise known as The Baker Chick. If you haven’t check out her site, you really, really should. (Hint, hint.)
Anyway, Audra write, “I put green vegetables in your brownies - please don’t hate me.” She then goes on to talk about putting zucchini in her brownies. What can I saw, but I love her comments, as well as these brownies.
To view this online (and to check out Audra’s comments), go to http://www.thebakerchick.com/2014/08/fudgy-zucchini-brownies/.
Recipe adapted from: All Recipes
Ingredients
1/2 cup coconut oil (another vegetable oil will work as well)
1-1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (I used dark)
1-1/2 teaspoons baking soda
1 teaspoon salt
2 cups finely shredded zucchini*
For the Frosting:
5 tablespoons unsweetened cocoa powder
1/4 cup melted butter
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350F. Lightly spray or grease a 9x13 baking pan and line the bottom with parchment paper. Set aside.
In a large bowl, whisk together the oil, sugar and vanilla until smooth and well-combined. Sprinkle the flour, cocoa powder, soda and salt over the wet ingredients and stir until just incorporated. (The batter will be dry at this point- worry.)
Fold in the zucchini and mix for just a few seconds or until batter is well combined.
Spread into the prepared pan and bake for 25-30 minutes or until a cake tester inserted into the middle of the pan comes out with a few moist crumbs.
Allow brownies to cool completely before frosting.
For the frosting:
In a medium-large bowl, stir together the butter and cocoa powder until smooth. Add the powdered sugar, 1/2 cup at a time, alternating with the milk. Stir in the vanilla.
Spread frosting over cooled brownies and enjoy!
Notes
*Finely shredding the zucchini helps it release more liquid leading to the right texture of brownies. If your batter seems extremely dry after combining all the ingredients, your zucchini may be on the dry side. You can add a tablespoon of water at a time until the batter comes together. The zucchini will release a lot of water during baking and help bind the brownies and give them their rich and fudgy texture!
MANGO AND PINEAPPLE CRUMBLE
This was posted at Vegetarian Times on July 11, 2019, and begins, “A home-style dessert gets a tropical twist by baking spiced mangoes and pineapple beneath a crunchy crumble topping. Serve with non-dairy, vanilla ice cream.”
Makes 6 servings.
To view this online, click here.
Ingredients
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/4 cup plus 3 Tbs. packed light brown sugar, divided
1-1/4 tsp. ground cinnamon, divided
3/4 tsp. grated nutmeg, divided
1/4 tsp. ground allspice, divided
1/4 tsp. salt
5 Tbs. chilled vegan margarine, cut into pieces, divided
1/2 cup raw pecans, coarsely chopped
2 Tbs. unsweetened shredded coconut
3 mangoes, peeled, pitted, and cut into 1-inch cubes (2-1/2 cups)
1/2 pineapple, peeled, cored, and cut into 1-inch cubes (2-1/2 cups)
Preparation
Preheat oven to 375°F. Coat 8-inch-square glass baking dish with nonstick cooking spray. Combine flour, oats, 1/4 cup brown sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. allspice, and salt in medium bowl. Add 4 Tbs. margarine, and rub with fingertips until mixture forms coarse meal. Press together until mixture begins to form moist clumps. Stir in pecans and coconut.
Combine remaining 3 Tbs. brown sugar, 3/4 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/8 tsp. allspice in large bowl. Add mangoes and pineapple, and toss to coat. Transfer to prepared baking dish; dot top with remaining 1 Tbs. margarine. Sprinkle oat topping over mango mixture.
Bake 40 minutes, or until topping is golden brown and juices bubble. Cool 10 to 20 minutes. Serve warm.
MAGNOLIA BAKERY'S BANANA PUDDING
This is from Magnolia Bakery and adapted by Priya Krishna in The New York Times cooking enewsletter. For this recipe, Priya wrote, "To many, the banana pudding at the famed New York shop Magnolia Bakery is even more iconic than the store’s beloved cupcakes. Airy, creamy and delightfully reminiscent of childhood packaged snacks (thanks to instant vanilla pudding mix), this dessert is both a crowd pleaser and easy to assemble. If you’re making 12 individual servings rather than one large one, you’ll have enough cookies to use two per layer. If you prefer more coverage, make only two layers and use three cookies per layer."
Time: 30 minutes, plus at least 5 hours' chilling; Yield: 12 to 16 servings
This was featured in "The Power of Instant Pudding Mix", and can be viewed online at https://cooking.nytimes.com/recipes/1023785-magnolia-bakerys-banana-pudding.Note: I seriously suggest you read the featured article that goes with this recipe. If you're like me, you won't be able to read it without wanting to head for the kitchen and start a major dessert-cooking spree.
Ingredients
1 (14-ounce) can sweetened condensed milk
1-1/2 cups ice-cold water
1 (3.4-ounce) package instant vanilla pudding mix
3 cups cold heavy cream
1 (11-ounce) box vanilla wafer cookies (such as Nilla)
4 to 5 ripe bananas, sliced
Preparation
In the bowl of a stand mixer fitted with the whisk attachment, beat the condensed milk and water on low speed until blended, then increase the speed to medium and whisk until well combined, about 1 minute. Add the instant pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
Using the stand mixer with the whisk attachment, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
To assemble, set aside 4 to 5 cookies, whole or crumbled, for garnish. In a 4- to 5-quart trifle bowl or a wide glass bowl (or in 12 8-ounce bowls or ramekins), spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding.
Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling. To serve, garnish the top with the reserved cookies or cookie crumbs.
PINK GRAPEFRUIT BARS
This is from Jesse Szewczyk in The New York Times cooking email. For this recipe, Jesse wrote, "Think of these pink grapefruit bars as the ritzier, more alluring version of classic lemon bars. By swapping out the lemon for grapefruit juice, the bars take on a floral quality and bittersweet complexity. For the boldest flavor, avoid using store-bought grapefruit juice, which often contains added sugar to tame its tartness, and opt for juicing your own. To further enliven the bars, zest the grapefruits and massage the zest into the sugar for the filling. The oils in the zest will perfume the sugar and embolden the grapefruit flavor. For an eye-catching presentation, shower the bars in a blend of freeze-dried strawberries and confectioners’ sugar before serving. The dusting provides a subtle sweetness and a vibrant rosy hue that alludes to the flavor within."
Time: About 8 hours 10 minutes; Yield: 24 bars
To view this online, go to https://cooking.nytimes.com/recipes/1024098-pink-grapefruit-bars. While you're there, if you haven't signed up for The New York Times cooking email, please do so. You won't regret it!
Ingredients
For the Crust
Nonstick cooking spray
2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon kosher salt (such as Diamond Crystal)
1 cup unsalted butter (2 sticks), melted and cooled slightly
1 teaspoon vanilla extract
For the Grapefruit Layer
2-1/2 cups granulated sugar
3 tablespoons finely grated pink grapefruit zest (from about 3 large grapefruits)
1/2 cup all-purpose flour
8 large eggs
1-1/4 cups freshly squeezed pink grapefruit juice (from 2 to 3 medium grapefruits)
2 teaspoons vanilla extract
1/2 teaspoon kosher salt (such as Diamond Crystal)
For the Pink Dusting (optional)
1 cup freeze-dried strawberries
1/2 cup confectioners’ sugar
Preparation
Prepare the crust: Heat oven to 325 degrees. Coat a 9-by-13-inch baking pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the long sides by about 2 inches to create a sling.
In a large bowl, combine the flour, granulated sugar and salt. Add the melted butter and vanilla extract and stir until a moist, crumbly dough forms. Transfer the dough into the prepared baking pan and press into an even layer using your hands or the bottom of a measuring cup. Prick the top of the dough all over with a fork and bake until the crust is deep golden brown in the center and slightly puffed, 40 to 45 minutes. Immediately use the bottom of a measuring cup or a flat metal spatula to press down the hot crust to compact it slightly. (This will help prevent the crust from crumbling when you cut it.)
While the crust is baking, prepare the grapefruit layer: Combine the granulated sugar and grapefruit zest in a large bowl and massage the zest into the sugar until very fragrant. Add the flour and whisk to incorporate it. Add the eggs, grapefruit juice, vanilla extract and salt; whisk until no streaks of unincorporated egg remain.
As soon as the crust comes out of the oven, pour the grapefruit mixture through a fine-mesh strainer directly on top of the hot crust, using a spatula to press it through. Discard the zest that’s left in the strainer, then bake the bars until the edges are completely set but the center jiggles ever so slightly when moved, 28 to 34 minutes. Set the bars in the baking pan on a wire rack at room temperature until completely cooled, about 1 hour, then chill in the refrigerator, uncovered, until completely cold and firm, at least 6 hours, but preferably overnight.
While the bars are chilling, make the pink dusting, if desired: In the bowl of a food processor or in a blender, combine the freeze-dried strawberries and confectioners’ sugar. Process until the mixture has the texture of very fine dust, 20 to 30 seconds.
Once the bars are cool, run a thin offset spatula or knife around the edges to help loosen them then, using the parchment paper, lift the bars out of the pan and transfer onto a cutting board. Dust the top of the bars with a generous, even layer of the pink dusting or plain confectioners’ sugar. (You might not need all of the pink dusting.)
Cut the bars into a 4-by-6 grid to make 24 squares, wiping your knife with a damp cloth between each cut, and serve immediately. Store leftover bars, in an airtight container in a single layer, in the fridge for up to 5 days. If desired, dust again before serving.
Tip
If you can’t find freeze-dried strawberries, you can use freeze-dried raspberries instead, which will result in a more magenta-hued dusting.
Many of us heard that when we were kids. Sometimes, it was difficult for us, especially if it was a fruit or veggie we weren't wild about.
But when you have Fruits and Veggies in your dessert, it's a little easier, as these recipes will prove. Check out the Fudgy Zucchini Brownies from The Baker Chick and Pink Grapefruit Bars from Jesse Szewczyk in The New York Times cooking email. Enjoy!
APRICOT SEMIFREDDO WITH BLACKBERRY SAUCE
This comes from Vegetarian Times (July/August 2005 issue, page 62), and begins, "Semifreddo' means partially frozen—and that makes this the perfect treat for a hot-weather day." Serves 12
To view this online, go to https://www.vegetariantimes.com/recipes/apricot-semifreddo-with-blackberry-sauce-recipe/.
Ingredients
Apricot Semifreddo
2 large eggs, separated
1/2 cup sugar
1-1/2 cups low-fat milk
1/2 cup dried apricots
1-1/2 cups sliced fresh apricots
1/3 cup low-fat sour cream
1/8 tsp. almond extract
1 pint fresh blackberries
Blackberry sauce
1/2 pint fresh blackberries
2 Tbs. sugar
1 tsp. lemon juice
Preparation
To make Apricot Semifreddo: Line 4-cup loaf pan with plastic wrap. Whisk egg yolks and 1/4 cup sugar in medium bowl until thick and light yellow, about 1 minute. Bring milk to a boil in saucepan. Slowly pour hot milk over egg mixture, whisking constantly. Return to saucepan; cook over medium-low heat (do not boil), stirring often, until custard is thick enough to coat the back of spoon, about 5 minutes. Strain, and cool.
Meanwhile, place dried apricots in heatproof bowl. Cover with boiling water, and let stand 15 minutes, or until softened. Drain, and cool. Put in food processor with fresh apricots, and purée until smooth. Transfer to large bowl. Add custard, sour cream and almond extract.
Put egg whites in large bowl; beat until soft peaks form. Add remaining 1/4 cup sugar; continue beating until stiff peaks form. Fold egg whites into apricot mixture. Pour half of mixture into prepared pan. Place 3 rows of blackberries on their sides down the center of loaf pan; top with remaining mixture. Cover; freeze at least 4 hours.
To make Blackberry Sauce: Press blackberries through fine-meshed sieve into bowl. Stir in sugar and lemon juice. Set aside.
Remove Apricot Semifreddo from freezer; let stand 10 minutes. Unmold onto plate, and cut into 10 slices. Drizzle with Blackberry Sauce; serve.
EASY CHERRY COBBLER
This is from Leah Maroney at the Spruce Eats. For this yummy recipes, Leah wrote, "Cherry cobbler is a quick and easy cherry dessert. It’s a delicious dessert that's somewhere in between a cake and a pie and easier to make than both. Canned cherry pie filling is spooned on top of a quick and easy batter before it’s all cooked in a cast-iron skillet in the oven. You can use fresh cherries if they're available, making your own pie filling. The cherries sink to the bottom as the batter bakes and creates a cobbler.
"It’s quick to mix up and bake and everyone will love this easy dessert any time of year. It’s especially tasty served warm and topped with whipped cream or a scoop of vanilla ice cream."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Makes 6 to 8 servings
To view this online, go to https://www.thespruceeats.com/upside-down-cherry-cobbler-recipe-304727.
Ingredients
2 ounces (4 tablespoons) salted butter, more for the skillet
1 cup milk
1 large egg
1 teaspoon pure vanilla extract
1 cup sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 (21-ounce) can cherry pie filling
Directions
Gather the ingredients.
Position a rack in the center of the oven and heat to 375 F. Generously butter a medium cast-iron skillet, cake, or pie pan.
Melt the butter in the microwave. Combine the melted butter with the milk, egg, and vanilla extract.
Add 3/4 cup of sugar, the flour, baking powder, and salt to the egg-milk-vanilla mixture. Whisk to combine and make a fairly smooth batter.
Pour the batter into the prepared skillet.
Pour the cherry pie filling all over the top of the batter.
Bake until puffed and golden, about 30 minutes. Sprinkle the remaining 1/4 cup sugar over the top of the cobbler.
Continue baking until the sugar is crisped and the filling is bubbly, another 10 to 15 minutes. Remove from the oven and allow to cool slightly. Serve warm.
Tip
If you decide to make your own filling and you have fresh cherries, check out the best way to pit fresh cherries.
Recipe Variations
You can make this recipe with cherry pie filling (as we did above) or you can try your hand at making your own cherry pie filling using fresh cherries.
You can also make this recipe using other pie fillings; try a strawberry filling or blueberry filling.
How to Store and Freeze
This cobbler can be stored, covered, at room temperature for up to two days. Or store it in the refrigerator for up to four days.
You can freeze this recipe in an aluminum pan (which can be the same one you cooked the cobbler in). Just cover with foil once cooled and freeze. Reheat in a preheated oven until warmed through and serve.
What's the difference between cherry pie and cherry cobbler?
Both cherry pie and cherry cobbler contain cherry pie filling. Cherry pie has at least one thin, flaky crust and often has two, the second being a lattice crust on top. Cherry cobbler contains cherry pie filling and then is topped with a cake-like batter that bakes up fluffy and golden brown. Cherry cobbler takes less time to make, but they both are delicious cherry recipes.
Enjoy!
FUDGY ZUCCHINI BROWNIES
This comes from Audra, otherwise known as The Baker Chick. If you haven’t check out her site, you really, really should. (Hint, hint.)
Anyway, Audra write, “I put green vegetables in your brownies - please don’t hate me.” She then goes on to talk about putting zucchini in her brownies. What can I saw, but I love her comments, as well as these brownies.
To view this online (and to check out Audra’s comments), go to http://www.thebakerchick.com/2014/08/fudgy-zucchini-brownies/.
Recipe adapted from: All Recipes
Ingredients
1/2 cup coconut oil (another vegetable oil will work as well)
1-1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (I used dark)
1-1/2 teaspoons baking soda
1 teaspoon salt
2 cups finely shredded zucchini*
For the Frosting:
5 tablespoons unsweetened cocoa powder
1/4 cup melted butter
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350F. Lightly spray or grease a 9x13 baking pan and line the bottom with parchment paper. Set aside.
In a large bowl, whisk together the oil, sugar and vanilla until smooth and well-combined. Sprinkle the flour, cocoa powder, soda and salt over the wet ingredients and stir until just incorporated. (The batter will be dry at this point- worry.)
Fold in the zucchini and mix for just a few seconds or until batter is well combined.
Spread into the prepared pan and bake for 25-30 minutes or until a cake tester inserted into the middle of the pan comes out with a few moist crumbs.
Allow brownies to cool completely before frosting.
For the frosting:
In a medium-large bowl, stir together the butter and cocoa powder until smooth. Add the powdered sugar, 1/2 cup at a time, alternating with the milk. Stir in the vanilla.
Spread frosting over cooled brownies and enjoy!
Notes
*Finely shredding the zucchini helps it release more liquid leading to the right texture of brownies. If your batter seems extremely dry after combining all the ingredients, your zucchini may be on the dry side. You can add a tablespoon of water at a time until the batter comes together. The zucchini will release a lot of water during baking and help bind the brownies and give them their rich and fudgy texture!
MANGO AND PINEAPPLE CRUMBLE
This was posted at Vegetarian Times on July 11, 2019, and begins, “A home-style dessert gets a tropical twist by baking spiced mangoes and pineapple beneath a crunchy crumble topping. Serve with non-dairy, vanilla ice cream.”
Makes 6 servings.
To view this online, click here.
Ingredients
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/4 cup plus 3 Tbs. packed light brown sugar, divided
1-1/4 tsp. ground cinnamon, divided
3/4 tsp. grated nutmeg, divided
1/4 tsp. ground allspice, divided
1/4 tsp. salt
5 Tbs. chilled vegan margarine, cut into pieces, divided
1/2 cup raw pecans, coarsely chopped
2 Tbs. unsweetened shredded coconut
3 mangoes, peeled, pitted, and cut into 1-inch cubes (2-1/2 cups)
1/2 pineapple, peeled, cored, and cut into 1-inch cubes (2-1/2 cups)
Preparation
Preheat oven to 375°F. Coat 8-inch-square glass baking dish with nonstick cooking spray. Combine flour, oats, 1/4 cup brown sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. allspice, and salt in medium bowl. Add 4 Tbs. margarine, and rub with fingertips until mixture forms coarse meal. Press together until mixture begins to form moist clumps. Stir in pecans and coconut.
Combine remaining 3 Tbs. brown sugar, 3/4 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/8 tsp. allspice in large bowl. Add mangoes and pineapple, and toss to coat. Transfer to prepared baking dish; dot top with remaining 1 Tbs. margarine. Sprinkle oat topping over mango mixture.
Bake 40 minutes, or until topping is golden brown and juices bubble. Cool 10 to 20 minutes. Serve warm.
MAGNOLIA BAKERY'S BANANA PUDDING
This is from Magnolia Bakery and adapted by Priya Krishna in The New York Times cooking enewsletter. For this recipe, Priya wrote, "To many, the banana pudding at the famed New York shop Magnolia Bakery is even more iconic than the store’s beloved cupcakes. Airy, creamy and delightfully reminiscent of childhood packaged snacks (thanks to instant vanilla pudding mix), this dessert is both a crowd pleaser and easy to assemble. If you’re making 12 individual servings rather than one large one, you’ll have enough cookies to use two per layer. If you prefer more coverage, make only two layers and use three cookies per layer."
Time: 30 minutes, plus at least 5 hours' chilling; Yield: 12 to 16 servings
This was featured in "The Power of Instant Pudding Mix", and can be viewed online at https://cooking.nytimes.com/recipes/1023785-magnolia-bakerys-banana-pudding.Note: I seriously suggest you read the featured article that goes with this recipe. If you're like me, you won't be able to read it without wanting to head for the kitchen and start a major dessert-cooking spree.
Ingredients
1 (14-ounce) can sweetened condensed milk
1-1/2 cups ice-cold water
1 (3.4-ounce) package instant vanilla pudding mix
3 cups cold heavy cream
1 (11-ounce) box vanilla wafer cookies (such as Nilla)
4 to 5 ripe bananas, sliced
Preparation
In the bowl of a stand mixer fitted with the whisk attachment, beat the condensed milk and water on low speed until blended, then increase the speed to medium and whisk until well combined, about 1 minute. Add the instant pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
Using the stand mixer with the whisk attachment, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
To assemble, set aside 4 to 5 cookies, whole or crumbled, for garnish. In a 4- to 5-quart trifle bowl or a wide glass bowl (or in 12 8-ounce bowls or ramekins), spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding.
Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling. To serve, garnish the top with the reserved cookies or cookie crumbs.
PINK GRAPEFRUIT BARS
This is from Jesse Szewczyk in The New York Times cooking email. For this recipe, Jesse wrote, "Think of these pink grapefruit bars as the ritzier, more alluring version of classic lemon bars. By swapping out the lemon for grapefruit juice, the bars take on a floral quality and bittersweet complexity. For the boldest flavor, avoid using store-bought grapefruit juice, which often contains added sugar to tame its tartness, and opt for juicing your own. To further enliven the bars, zest the grapefruits and massage the zest into the sugar for the filling. The oils in the zest will perfume the sugar and embolden the grapefruit flavor. For an eye-catching presentation, shower the bars in a blend of freeze-dried strawberries and confectioners’ sugar before serving. The dusting provides a subtle sweetness and a vibrant rosy hue that alludes to the flavor within."
Time: About 8 hours 10 minutes; Yield: 24 bars
To view this online, go to https://cooking.nytimes.com/recipes/1024098-pink-grapefruit-bars. While you're there, if you haven't signed up for The New York Times cooking email, please do so. You won't regret it!
Ingredients
For the Crust
Nonstick cooking spray
2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon kosher salt (such as Diamond Crystal)
1 cup unsalted butter (2 sticks), melted and cooled slightly
1 teaspoon vanilla extract
For the Grapefruit Layer
2-1/2 cups granulated sugar
3 tablespoons finely grated pink grapefruit zest (from about 3 large grapefruits)
1/2 cup all-purpose flour
8 large eggs
1-1/4 cups freshly squeezed pink grapefruit juice (from 2 to 3 medium grapefruits)
2 teaspoons vanilla extract
1/2 teaspoon kosher salt (such as Diamond Crystal)
For the Pink Dusting (optional)
1 cup freeze-dried strawberries
1/2 cup confectioners’ sugar
Preparation
Prepare the crust: Heat oven to 325 degrees. Coat a 9-by-13-inch baking pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the long sides by about 2 inches to create a sling.
In a large bowl, combine the flour, granulated sugar and salt. Add the melted butter and vanilla extract and stir until a moist, crumbly dough forms. Transfer the dough into the prepared baking pan and press into an even layer using your hands or the bottom of a measuring cup. Prick the top of the dough all over with a fork and bake until the crust is deep golden brown in the center and slightly puffed, 40 to 45 minutes. Immediately use the bottom of a measuring cup or a flat metal spatula to press down the hot crust to compact it slightly. (This will help prevent the crust from crumbling when you cut it.)
While the crust is baking, prepare the grapefruit layer: Combine the granulated sugar and grapefruit zest in a large bowl and massage the zest into the sugar until very fragrant. Add the flour and whisk to incorporate it. Add the eggs, grapefruit juice, vanilla extract and salt; whisk until no streaks of unincorporated egg remain.
As soon as the crust comes out of the oven, pour the grapefruit mixture through a fine-mesh strainer directly on top of the hot crust, using a spatula to press it through. Discard the zest that’s left in the strainer, then bake the bars until the edges are completely set but the center jiggles ever so slightly when moved, 28 to 34 minutes. Set the bars in the baking pan on a wire rack at room temperature until completely cooled, about 1 hour, then chill in the refrigerator, uncovered, until completely cold and firm, at least 6 hours, but preferably overnight.
While the bars are chilling, make the pink dusting, if desired: In the bowl of a food processor or in a blender, combine the freeze-dried strawberries and confectioners’ sugar. Process until the mixture has the texture of very fine dust, 20 to 30 seconds.
Once the bars are cool, run a thin offset spatula or knife around the edges to help loosen them then, using the parchment paper, lift the bars out of the pan and transfer onto a cutting board. Dust the top of the bars with a generous, even layer of the pink dusting or plain confectioners’ sugar. (You might not need all of the pink dusting.)
Cut the bars into a 4-by-6 grid to make 24 squares, wiping your knife with a damp cloth between each cut, and serve immediately. Store leftover bars, in an airtight container in a single layer, in the fridge for up to 5 days. If desired, dust again before serving.
Tip
If you can’t find freeze-dried strawberries, you can use freeze-dried raspberries instead, which will result in a more magenta-hued dusting.
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