Just Desserts
It's the first Just Desserts of the New Year. Check out the Mississippi Mud Pie, the Original Fantasy Fudge, and the rest of today's yummy desserts. Enjoy!
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.
OAT MILK CHOCOLATE PUDDING
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Chocolate pudding is equal parts comfort and romance, which means it’s great accompanied by sweatpants, candlelight or both. This 15-minute version is inspired by a recipe from Alice Medrich, the cookbook author, in which she uses both cocoa powder and chocolate, and cornstarch instead of eggs for a pure chocolate flavor (eggs can dilute the subtle notes). Here, nondairy milk is swapped in for the milk and the cream with equally wonderful results. When developing this recipe, we found that oat milk created a pudding with the plushest texture. Soy, almond and coconut milks work, too, although they might impart their own flavor and the pudding texture may vary."
Time: 15 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020415-oat-milk-chocolate-pudding.
Ingredients
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon fine sea salt
2 cups nondairy milk, preferably oat
3 to 4 ounces bittersweet bar chocolate, finely chopped (see Tip 1)
1 teaspoon vanilla extract
Preparation
In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt. Slowly stir in the milk and keep stirring until smooth and combined.
Stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.
Tips
Use 4 ounces of chocolate with 60 to 65 percent cacao, or 3 ounces of chocolate with 66 to 70 percent cacao.
Before refrigerating, press plastic wrap onto the surface of the pudding to prevent a “skin” from forming on top. The pudding will keep in the refrigerator for up to 3 days.
MISSISSIPPI MUD PIE
This is from Samantha Seneviratne in The New York Times cooking e-newsletter. For this recipe, Samanatha wrote, "Mississippi mud pies come in all shapes and sizes: No two are exactly alike. They can have one layer, or five, and include ice cream or meringue, a flourless cake, nuts, fudge sauce and even brownie. This version, inspired by the towering beauty made by Matt Lewis and Renato Poliafito of Baked in Brooklyn and written about in their book, 'Baked Explorations,' features a graham cracker base, a dense brownie, chocolate custard and whipped cream. Needless to say, a little goes a long way. Share it with 16 to 32 of your closest friends. And a tip for serving: To ensure a clean release, give the underside and sides of the cake pan a 10-second blast with a hairdryer."
Time: 90 minutes, plus chilling; Yield: 16 servings
To view this online, go to https://cooking.nytimes.com/recipes/1018722-mississippi-mud-pie. While you're at it, check out Melissa Clark's guide, "How to Make a Pie Crust."
Ingredients
For the Graham Cracker Crust
About 15 whole graham crackers
1/4 cup granulated sugar
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted
For the Brownie Cake
8 tablespoons (1 stick) unsalted butter, cut into pieces
6 ounces bittersweet chocolate, chopped
1/3 cup dark brown sugar
1/3 cup Dutch-processed cocoa powder, plus more for dusting
1 teaspoon pure vanilla extract
3/4 teaspoon kosher salt
3 large eggs, separated
1/2 cup granulated sugar
1/4 cup all-purpose flour
For the Chocolate Custard
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter, cut into pieces
1/2 cup granulated sugar
1/4 teaspoon kosher salt
1/4 cup Dutch-processed cocoa powder
1/4 cup cornstarch
2 cups whole milk
4 large egg yolks
To Finish
1-1/2 cups cold heavy cream
Preparation
Heat the oven to 325 degrees. In a food processor, grind the graham crackers to fine crumbs — you should have about 2-1/4 cups crumbs — and tip into a bowl. Add sugar, salt and butter, and toss until evenly moistened. Tip the crumb mixture into a 9-inch springform pan. Use your fingers to press the crumbs into a thin, even layer on the bottom of the pan and at least 2-1/4 inches up its sides. Bake the crust until just set, about 10 minutes. (The crust will continue to cook in the next step.) Increase heat to 350 degrees.
Prepare the cake: In a bowl set over a pot of barely simmering water but not touching it, melt together the butter and chocolate. (Alternatively, do this in short bursts in the microwave but be careful not to scorch the chocolate.) Remove the bowl from the heat and whisk in the dark brown sugar, cocoa powder, vanilla extract and salt. Let cool slightly, then whisk in the 3 large egg yolks.
In large bowl, beat the remaining 3 large egg whites with an electric mixer on medium until foamy, about 30 seconds. While mixing, gradually add the granulated sugar in a steady stream. Increase the mixer speed to high and continue to beat until you have stiff peaks, about 3 minutes. Using a large rubber spatula, fold the egg-white mixture evenly into the chocolate mixture. Sift the flour evenly over the chocolate mixture and fold it in. Transfer the batter to the prepared crust and smooth the top. Bake until a crust has formed over the top, the center is just set and a toothpick inserted 1 inch from the edges comes out with moist crumbs attached, 30 to 35 minutes. The center of the cake, under the crust, should still be very moist and fudgy. (Peek under the crust if necessary.) Do not overbake. The cake will sink slightly as it cools. Let the cake cool completely, at least 90 minutes.
Prepare the custard: Set the chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set it aside. In a medium saucepan, whisk together the sugar, salt, cocoa powder, and cornstarch. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium heat, stirring constantly, until it has thickened and just come to a low boil. Continue to cook the custard, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the custard stand for 1 minute, then whisk it together with the butter and chocolate until smooth. Pour the custard over the cooled cake. Cover the custard with plastic wrap or wax paper, making sure to press it gently into the surface of the custard. Chill until the custard has set completely, at least 4 hours and up to overnight.
Just before serving, remove the ring from springform pan base and transfer pie to a serving plate. Whip the cream to soft peaks and spoon high dollops over the top of the pie, leaving about a 1-inch border. Dust with cocoa powder.
RHUBARB CRISP
This is from Holly in her wonderful site, Spend with Pennies. This recipe begins, "Rhubarb Crisp is a delicious and easy dessert that takes just minutes to prep! With the perfect balance between sweet and tart, everyone loves this easy recipe.
"While I love to make Apple Crisp in the fall, rhubarb crisp (or Strawberry Rhubarb Cobbler) are my summertime go-tos! A saucy fruit filling topped with our favorite buttery crumble baked until golden and bubbly."
Holly also wrote, "Keep in mind, you can eat the green stalk however the leaves are poisonous to eat so discard them (for humans and animals alike)."
Prep Time: 10 minuteses; Co Time: 35 minutes; Total Time: 45 minutes; Makes 8 servings
To view this online, go to https://www.spendwithpennies.com/strawberry-rhubarb-crisp/.
Ingredients
6 cups rhubarb
2/3 cup sugar
3 tablespoons all purpose flour
1/2 teaspoon cinnamon
Topping
3/4 cup rolled oats
3/4 cup brown sugar packed
6 tablespoons flour
1/2 teaspoon cinnamon
6 tablespoons butter
1/3 cup coconut shredded, optional
Instructions
Preheat oven to 375°F.
Wash and rinse rhubarb and cut into 1/2" pieces.
Toss rhubarb with sugar, flour, and cinnamon. Place in a 2 qt baking dish.
In a separate bowl, combine topping ingredients with a fork or pastry cutter. Sprinkle over rhubarb mixture.
Bake for 35 minutes or until rhubarb is tender and topping is golden.
Cool 5-10 minutes before serving. Top with ice cream or cream.
Notes
To make strawberry rhubarb crisp:
Use 3 cups strawberries and 3 cups rhubarb. Increase flour in the filling to 1/3 cup.
ORIGINAL FANTASY FUDGE
I found this on allrecipes. It begins, "This fantasy fudge recipe is straight from the label of a well-known brand of marshmallow cream. After some time, the company changed the recipe, but this is the original for smooth chocolate and marshmallow cream fudge with walnuts. This recipe makes a large batch (3 pounds!) so consider gifting some of these sweet fudgy morsels to friends and family during the holidays."
Prep Time: 5 minutes; Cook Time: 10 minutes; Additional Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 48; Yield: 3 pounds
View this online at https://www.allrecipes.com/recipe/228782/the-original-fantasy-fudge/.
Ingredients
3 cups white sugar
3/4 cup margarine
2/3 cup evaporated milk
1 (12 ounce) bag semisweet chocolate chips
1 (7 ounce) jar marshmallow cream
1 cup chopped walnuts
1 teaspoon vanilla extract
Directions
Grease a 9x13-inch pan.
Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil and cook for 5 minutes, stirring constantly.
Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined. Stir in marshmallow cream until incorporated. Mix in walnuts and vanilla.
Transfer fudge to the prepared pan and use an offset spatula to spread out and flatten. Let cool for at least 1 hour before cutting into squares.
PEACH CRISP
This is from Yossy Arefi in The New York Times cooking enewsletter. For this yummy recipe, Yossy wrote, "Peach crisp is one of the joys of summer, and honey-sweet peaches need very little adornment, aside from this buttery crisp topping. Choose peaches that are just ripe for baking, as super-ripe peaches will turn into mush during this dessert’s long bake time. In this crisp, the peaches are peeled for the most luscious texture — and you can do so using a standard Y-shaped peeler (no need to boil a pot of water). That said, if you don’t have the time or energy to peel your peaches, you can leave them on for a slightly more rustic dessert. You may notice there aren’t any spices in this recipe, but vanilla, cinnamon and nutmeg all pair very nicely with peaches."
Time: About 2 hours; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024392-peach-crisp.
Ingredients
3 pounds peaches (about 8), peeled and cut into 1/2-inch slices
1/3 cup granulated sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon cornstarch
Fine salt
1 cup all-purpose flour
1/2 packed cup light brown sugar
1/2 cup rolled oats
1/2 cup unsalted butter, soft but cool and cut into pieces
Vanilla ice cream (optional), to serve
Preparation
Heat oven to 375 degrees with a rack in the center.
In a large bowl, combine the peaches, granulated sugar, lemon juice, cornstarch and a pinch of salt. Stir to combine, transfer to an 8-by-8 inch baking dish and press down gently to compact the fruit in the dish. To a medium bowl, add the flour, light brown sugar, oats and 1/4 teaspoon salt; stir to combine. Add the butter and use your fingers or a pastry blender to smash the butter into the flour mixture until evenly mixed and clumps form.
Sprinkle the crumbs evenly over the peaches, then bake the crisp until the topping is golden brown and the peach juices are bubbling, 45 to 50 minutes.
Serve warm, with vanilla ice cream on top, if using.
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.
OAT MILK CHOCOLATE PUDDING
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "Chocolate pudding is equal parts comfort and romance, which means it’s great accompanied by sweatpants, candlelight or both. This 15-minute version is inspired by a recipe from Alice Medrich, the cookbook author, in which she uses both cocoa powder and chocolate, and cornstarch instead of eggs for a pure chocolate flavor (eggs can dilute the subtle notes). Here, nondairy milk is swapped in for the milk and the cream with equally wonderful results. When developing this recipe, we found that oat milk created a pudding with the plushest texture. Soy, almond and coconut milks work, too, although they might impart their own flavor and the pudding texture may vary."
Time: 15 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1020415-oat-milk-chocolate-pudding.
Ingredients
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon fine sea salt
2 cups nondairy milk, preferably oat
3 to 4 ounces bittersweet bar chocolate, finely chopped (see Tip 1)
1 teaspoon vanilla extract
Preparation
In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt. Slowly stir in the milk and keep stirring until smooth and combined.
Stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.
Tips
Use 4 ounces of chocolate with 60 to 65 percent cacao, or 3 ounces of chocolate with 66 to 70 percent cacao.
Before refrigerating, press plastic wrap onto the surface of the pudding to prevent a “skin” from forming on top. The pudding will keep in the refrigerator for up to 3 days.
MISSISSIPPI MUD PIE
This is from Samantha Seneviratne in The New York Times cooking e-newsletter. For this recipe, Samanatha wrote, "Mississippi mud pies come in all shapes and sizes: No two are exactly alike. They can have one layer, or five, and include ice cream or meringue, a flourless cake, nuts, fudge sauce and even brownie. This version, inspired by the towering beauty made by Matt Lewis and Renato Poliafito of Baked in Brooklyn and written about in their book, 'Baked Explorations,' features a graham cracker base, a dense brownie, chocolate custard and whipped cream. Needless to say, a little goes a long way. Share it with 16 to 32 of your closest friends. And a tip for serving: To ensure a clean release, give the underside and sides of the cake pan a 10-second blast with a hairdryer."
Time: 90 minutes, plus chilling; Yield: 16 servings
To view this online, go to https://cooking.nytimes.com/recipes/1018722-mississippi-mud-pie. While you're at it, check out Melissa Clark's guide, "How to Make a Pie Crust."
Ingredients
For the Graham Cracker Crust
About 15 whole graham crackers
1/4 cup granulated sugar
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted
For the Brownie Cake
8 tablespoons (1 stick) unsalted butter, cut into pieces
6 ounces bittersweet chocolate, chopped
1/3 cup dark brown sugar
1/3 cup Dutch-processed cocoa powder, plus more for dusting
1 teaspoon pure vanilla extract
3/4 teaspoon kosher salt
3 large eggs, separated
1/2 cup granulated sugar
1/4 cup all-purpose flour
For the Chocolate Custard
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter, cut into pieces
1/2 cup granulated sugar
1/4 teaspoon kosher salt
1/4 cup Dutch-processed cocoa powder
1/4 cup cornstarch
2 cups whole milk
4 large egg yolks
To Finish
1-1/2 cups cold heavy cream
Preparation
Heat the oven to 325 degrees. In a food processor, grind the graham crackers to fine crumbs — you should have about 2-1/4 cups crumbs — and tip into a bowl. Add sugar, salt and butter, and toss until evenly moistened. Tip the crumb mixture into a 9-inch springform pan. Use your fingers to press the crumbs into a thin, even layer on the bottom of the pan and at least 2-1/4 inches up its sides. Bake the crust until just set, about 10 minutes. (The crust will continue to cook in the next step.) Increase heat to 350 degrees.
Prepare the cake: In a bowl set over a pot of barely simmering water but not touching it, melt together the butter and chocolate. (Alternatively, do this in short bursts in the microwave but be careful not to scorch the chocolate.) Remove the bowl from the heat and whisk in the dark brown sugar, cocoa powder, vanilla extract and salt. Let cool slightly, then whisk in the 3 large egg yolks.
In large bowl, beat the remaining 3 large egg whites with an electric mixer on medium until foamy, about 30 seconds. While mixing, gradually add the granulated sugar in a steady stream. Increase the mixer speed to high and continue to beat until you have stiff peaks, about 3 minutes. Using a large rubber spatula, fold the egg-white mixture evenly into the chocolate mixture. Sift the flour evenly over the chocolate mixture and fold it in. Transfer the batter to the prepared crust and smooth the top. Bake until a crust has formed over the top, the center is just set and a toothpick inserted 1 inch from the edges comes out with moist crumbs attached, 30 to 35 minutes. The center of the cake, under the crust, should still be very moist and fudgy. (Peek under the crust if necessary.) Do not overbake. The cake will sink slightly as it cools. Let the cake cool completely, at least 90 minutes.
Prepare the custard: Set the chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set it aside. In a medium saucepan, whisk together the sugar, salt, cocoa powder, and cornstarch. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium heat, stirring constantly, until it has thickened and just come to a low boil. Continue to cook the custard, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the custard stand for 1 minute, then whisk it together with the butter and chocolate until smooth. Pour the custard over the cooled cake. Cover the custard with plastic wrap or wax paper, making sure to press it gently into the surface of the custard. Chill until the custard has set completely, at least 4 hours and up to overnight.
Just before serving, remove the ring from springform pan base and transfer pie to a serving plate. Whip the cream to soft peaks and spoon high dollops over the top of the pie, leaving about a 1-inch border. Dust with cocoa powder.
RHUBARB CRISP
This is from Holly in her wonderful site, Spend with Pennies. This recipe begins, "Rhubarb Crisp is a delicious and easy dessert that takes just minutes to prep! With the perfect balance between sweet and tart, everyone loves this easy recipe.
"While I love to make Apple Crisp in the fall, rhubarb crisp (or Strawberry Rhubarb Cobbler) are my summertime go-tos! A saucy fruit filling topped with our favorite buttery crumble baked until golden and bubbly."
Holly also wrote, "Keep in mind, you can eat the green stalk however the leaves are poisonous to eat so discard them (for humans and animals alike)."
Prep Time: 10 minuteses; Co Time: 35 minutes; Total Time: 45 minutes; Makes 8 servings
To view this online, go to https://www.spendwithpennies.com/strawberry-rhubarb-crisp/.
Ingredients
6 cups rhubarb
2/3 cup sugar
3 tablespoons all purpose flour
1/2 teaspoon cinnamon
Topping
3/4 cup rolled oats
3/4 cup brown sugar packed
6 tablespoons flour
1/2 teaspoon cinnamon
6 tablespoons butter
1/3 cup coconut shredded, optional
Instructions
Preheat oven to 375°F.
Wash and rinse rhubarb and cut into 1/2" pieces.
Toss rhubarb with sugar, flour, and cinnamon. Place in a 2 qt baking dish.
In a separate bowl, combine topping ingredients with a fork or pastry cutter. Sprinkle over rhubarb mixture.
Bake for 35 minutes or until rhubarb is tender and topping is golden.
Cool 5-10 minutes before serving. Top with ice cream or cream.
Notes
To make strawberry rhubarb crisp:
Use 3 cups strawberries and 3 cups rhubarb. Increase flour in the filling to 1/3 cup.
ORIGINAL FANTASY FUDGE
I found this on allrecipes. It begins, "This fantasy fudge recipe is straight from the label of a well-known brand of marshmallow cream. After some time, the company changed the recipe, but this is the original for smooth chocolate and marshmallow cream fudge with walnuts. This recipe makes a large batch (3 pounds!) so consider gifting some of these sweet fudgy morsels to friends and family during the holidays."
Prep Time: 5 minutes; Cook Time: 10 minutes; Additional Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 48; Yield: 3 pounds
View this online at https://www.allrecipes.com/recipe/228782/the-original-fantasy-fudge/.
Ingredients
3 cups white sugar
3/4 cup margarine
2/3 cup evaporated milk
1 (12 ounce) bag semisweet chocolate chips
1 (7 ounce) jar marshmallow cream
1 cup chopped walnuts
1 teaspoon vanilla extract
Directions
Grease a 9x13-inch pan.
Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil and cook for 5 minutes, stirring constantly.
Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined. Stir in marshmallow cream until incorporated. Mix in walnuts and vanilla.
Transfer fudge to the prepared pan and use an offset spatula to spread out and flatten. Let cool for at least 1 hour before cutting into squares.
PEACH CRISP
This is from Yossy Arefi in The New York Times cooking enewsletter. For this yummy recipe, Yossy wrote, "Peach crisp is one of the joys of summer, and honey-sweet peaches need very little adornment, aside from this buttery crisp topping. Choose peaches that are just ripe for baking, as super-ripe peaches will turn into mush during this dessert’s long bake time. In this crisp, the peaches are peeled for the most luscious texture — and you can do so using a standard Y-shaped peeler (no need to boil a pot of water). That said, if you don’t have the time or energy to peel your peaches, you can leave them on for a slightly more rustic dessert. You may notice there aren’t any spices in this recipe, but vanilla, cinnamon and nutmeg all pair very nicely with peaches."
Time: About 2 hours; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024392-peach-crisp.
Ingredients
3 pounds peaches (about 8), peeled and cut into 1/2-inch slices
1/3 cup granulated sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon cornstarch
Fine salt
1 cup all-purpose flour
1/2 packed cup light brown sugar
1/2 cup rolled oats
1/2 cup unsalted butter, soft but cool and cut into pieces
Vanilla ice cream (optional), to serve
Preparation
Heat oven to 375 degrees with a rack in the center.
In a large bowl, combine the peaches, granulated sugar, lemon juice, cornstarch and a pinch of salt. Stir to combine, transfer to an 8-by-8 inch baking dish and press down gently to compact the fruit in the dish. To a medium bowl, add the flour, light brown sugar, oats and 1/4 teaspoon salt; stir to combine. Add the butter and use your fingers or a pastry blender to smash the butter into the flour mixture until evenly mixed and clumps form.
Sprinkle the crumbs evenly over the peaches, then bake the crisp until the topping is golden brown and the peach juices are bubbling, 45 to 50 minutes.
Serve warm, with vanilla ice cream on top, if using.
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