Friday Desserts
It's finally Friday. Here are six dessert recipes to help you through the weekend, including Golden Ginger Cake and Creamy Rice Pudding. Enjoy!
Note: Easter is this Sunday. Sunday also marks the end of Passover. For anyone who celebrates either, may you have a wonderful weekend.
CRANBERRY MOUSSE
This yumminess is from Ocean Spray, and can be viewed online at https://www.oceanspray.com/recipes/cranberry-mousse.
Prep Time: 10 minutes; Cooking Time: 5 minutes; Servings: 8
Ingredients
1 cup The Original Cranberry Juice Cocktail
1 3-ounce package raspberry-flavored gelatin
1 14-ounce can Jellied Cranberry Sauce
2 Cups Frozen non-dairy whipped topping
Directions
Heat cranberry juice cocktail to boiling in a saucepan. Remove from heat and stir in raspberry gelatin until dissolved; transfer to a large mixing bowl. Using an electric mixer on high speed, beat cranberry sauce in a small bowl for 1 minute. Stir into gelatin mixture. Chill until mixture begins to thicken, but not set.
Gently mix in whipped topping, using a rubber scraper. Spoon into serving dishes or prepared pie shell. Chill until firm. Makes 8 servings.
WACKY CAKE
This is from Mary Knipe at allrecipes, and begins, "Wacky cake is made without milk or eggs and is a moist, dark, and delicious chocolate cake. A brainchild of the Depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients. Frost with your favorite icing."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Servings: 10; Yield: 1 (8X8-inch) cake
To view this online, click here.
Ingredients
1-1/2 cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract
1 cup water
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Sift flour, sugar, cocoa powder, baking soda, and salt together in an 8x8-inch ungreased cake pan. Make 3 depressions in flour mixture; pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, then stir with a fork until well blended.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
GOLDEN GINGER CAKE
This recipe is from Alison Roman on The New York Times cooking site. For this recipe, Alison wrote, "Not your traditional gingerbread, this cake is flavored with familiar spices and enhanced with freshly grated ginger. (And yes, of course, there is still molasses.) Unlike a brittle cookie or dense loaf, this cake has the texture of what can only be described as a very good cake doughnut, crunchy on the outside and delightfully fluffy on the inside. It’s best served just warmed, with a generous helping of whipped cream or vanilla ice cream."
Total Time: 1 hour; Yield: 8 to 10 servings
This was featured in "Desserts That Bring the Party, but Not the Fuss", and can be viewed online at https://cooking.nytimes.com/recipes/1020710-golden-ginger-cake.
Ingredients
Nonstick cooking spray
Demerara sugar
2-3/4 cups all-purpose flour
1 tablespoon turmeric
1-1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1-1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup unsalted butter (1-1/2 sticks), at room temperature
1 cup light brown sugar
1/4 cup molasses
3 tablespoons finely grated fresh ginger
2 large eggs
1/2 cup buttermilk
1/4 cup vegetable or coconut oil, melted
Whipped cream or ice cream, for serving
Prepartion
Heat oven to 350 degrees. Spray a 9-inch springform pan, cake pan or tart pan with nonstick cooking spray (or grease with softened butter) and sprinkle with a bit of Demerara sugar to coat the interior of the pan; tap out excess and set aside.
In a medium bowl, whisk together flour, turmeric, salt, cinnamon, baking powder and baking soda; set aside.
Using a stand mixer or an electric mixer and a large bowl, beat together butter, brown sugar and molasses until the mixture is light, fluffy and the color of a very pale latte, 3 to 4 minutes. (Feel free to periodically scrape down the sides of the bowl with a spatula to make sure all the ingredients are mixing properly.) Add fresh ginger and beat to blend.
Add eggs, one at a time, until they are totally incorporated and the mixture looks extremely light and fluffy, almost like cake frosting, 5 or so minutes. (Be sure to wipe off any ginger that may have stuck to the beaters.)
Combine buttermilk and oil in a bowl or a measuring cup. With the mixer on low, beat 1/3 of the dry ingredients into the cake batter, followed by 1/2 of the buttermilk mixture. Repeat with 1/3 of the dry ingredients and the remaining buttermilk mixture. Finish by adding the remaining dry ingredients.
Pour cake batter into prepared pan and scatter with more Demerara sugar. Bake, rotating once or twice if your oven has hot spots or tends to be uneven, until the cake has started to pull away from the sides of the pan, it’s evenly golden brown on top and it springs back ever so slightly when pressed, 45 to 50 minutes.
Remove from oven and let cool on a wire rack if you have one. (If not, just let it cool away from the oven.) Do not remove cake from the pan until it is 100 percent cool. Serve with lightly whipped cream or the ice cream of your choice.
EGGNOG CRUMBLE COFFEE CAKE
This yumminess is from Macrina Bakery. It begins, "In the same way that pumpkin flavors are everywhere come late September, eggnog calls out the festive spirit of the winter holidays. This coffee cake is my twist on pound cake — spiked with rum and warm spices, topped with a crisp streusel. I like to make it for Christmas morning or holiday parties, especially with a mug of hot buttered rum or a glass of eggnog."
Makes one 9-inch x 5-inch pan loaf
To view this online, go to https://mailchi.mp/macrinabakery/macrina-recipe-of-the-month-eggnog-crumble-coffee-cake?e=c8b2de0f04.
Ingredients
Streusel Crumble
1/3 cup unbleached all-purpose flour
1/4 cup granulated sugar
1/2 tsp cinnamon, ground
1/2 tsp nutmeg, ground
2 Tbsp unsalted butter
2 tsp rum or brandy
Coffee Cake
2-1/4 cups unbleached all-purpose flour
2-1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg, ground
1/2 tsp cinnamon, ground
1/4 tsp cloves, ground
2 sticks unsalted butter, room temperature
1 cup granulated sugar
1/4 cup brown sugar
1 Tbsp pure vanilla extract
1 Tbsp rum or brandy
2 eggs
1-1/2 cups eggnog
Directions
Preheat oven to 350°F. Line a 9-inch x 5-inch loaf pan with parchment paper, allowing the ends to extend above the sides of the pan. Set aside.
Streusel Crumble
In the bowl of a stand mixer fitted with the paddle attachment, combine all the streusel ingredients. Mix on medium-low speed until the mixture is combined and has a coarsely crumbled texture. Transfer to a separate bowl and set aside.
Coffee Cake
In a medium bowl, sift together the flour, baking powder, salt, nutmeg, cinnamon, and cloves. Set aside.
In the stand mixer bowl, add the butter, granulated sugar, and brown sugar. Mix on medium speed for 3–5 minutes until fluffy. Add the vanilla extract and rum or brandy, mixing for an additional minute.
Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to be sure everything is incorporated.
On low speed, alternate adding the sifted dry ingredients and the eggnog to the batter in three additions. Mix until just incorporated. Scrape the sides of the bowl as needed.
Scoop the batter into the prepared loaf pan, smoothing the top. Sprinkle the streusel crumble evenly over the batter. Bake for 45–50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let cool for 1 hour. Lift it out using the parchment paper and enjoy!
Note: This coffee cake can be made in advance and frozen for up to 1 month, or wrapped tightly and kept at room temperature for up to 1 week.
BEIGNETS
This yumminess is from Kay Chun on The New York Times cooking site. For this recipe, Kay wrote, "The French might have been the first to deep-fry choux pastry, but it’s in New Orleans that beignets became a true mainstay in bakeries and cafes. This version is relatively easy to make at home: The yeast-leavened dough comes together quickly, is very forgiving to work with and fries up light and airy. The yeast must be fresh and active: Once stirred with warm water and sugar, let the mixture stand for 10 minutes. If the yeast is fresh, it will create a foamy, bubbly layer on top. (If this doesn’t happen, you’ll need to start over with new yeast.) You can cook the beignets in a Dutch oven or deep skillet, no deep-fryer necessary. To obtain the perfect puffs, fry the fritters in batches so they have plenty of room to cook evenly on all sides. Beignets are best eaten hot, buried in a blanket of powdered sugar."
Total Time: 45 minute, plus 3 hours' rising; Yield: About 3 dozen
To view this online, go to https://cooking.nytimes.com/recipes/1020038-beignets. While you're at it sign up for The New York Times cooking site, if you haven't already.
Ingredients
1-1/2 teaspoons active dry yeast
1/4 cup granulated sugar
3/4 cup warm water
1/2 cup whole milk
1 large egg
2 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
3-1/2 cups all-purpose flour, plus more for dusting
Vegetable oil, for greasing the bowl and deep-frying
Confectioners’ sugar, for dusting
Prepartion
In the bowl of a stand mixer fitted with a dough hook attachment, combine yeast, 1 tablespoon granulated sugar and warm water; use a fork to mix well. Let stand until foamy, about 10 minutes. Add milk, egg, butter, salt and remaining 3 tablespoons granulated sugar and beat with fork to blend. With machine on low speed, gradually add flour. Increase speed to medium and beat just until a smooth dough forms, about 5 minutes.
Lightly grease a large bowl with vegetable oil. Transfer dough to the prepared bowl and turn to coat dough in oil. Cover bowl with plastic wrap and let stand at room temperature until doubled in size and very puffy, about 3 hours.
In a Dutch oven or cast-iron skillet, heat 2 inches of oil over medium to 350 degrees. On a lightly floured surface, turn out dough and cut in half. Working with one piece at a time and using a lightly floured rolling pin, roll dough into a 10-by-8-inch rectangle (about 1/4-inch thick). Cut into 2-inch squares and transfer to a parchment-lined baking sheet. Repeat with remaining dough, transferring to a second parchment-lined sheet.
In batches, fry dough until puffed and golden underneath, about 2 minutes. Flip the beignets and fry until golden on second side, 1 minute more. Transfer beignets to a paper towel-lined baking sheet and let stand for 1 minute. Generously dust with confectioners’ sugar and serve warm.
CREAMY RICE PUDDING
Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.
Ingredients
1-1/2 quarts 2% milk
1 cup sugar
1/2 cup Mahatma rice (see note)
1/2 cup raisins
1 teaspoon vanilla extract
Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.
Directions
Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)
Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).
Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.
Note: Easter is this Sunday. Sunday also marks the end of Passover. For anyone who celebrates either, may you have a wonderful weekend.
CRANBERRY MOUSSE
This yumminess is from Ocean Spray, and can be viewed online at https://www.oceanspray.com/recipes/cranberry-mousse.
Prep Time: 10 minutes; Cooking Time: 5 minutes; Servings: 8
Ingredients
1 cup The Original Cranberry Juice Cocktail
1 3-ounce package raspberry-flavored gelatin
1 14-ounce can Jellied Cranberry Sauce
2 Cups Frozen non-dairy whipped topping
Directions
Heat cranberry juice cocktail to boiling in a saucepan. Remove from heat and stir in raspberry gelatin until dissolved; transfer to a large mixing bowl. Using an electric mixer on high speed, beat cranberry sauce in a small bowl for 1 minute. Stir into gelatin mixture. Chill until mixture begins to thicken, but not set.
Gently mix in whipped topping, using a rubber scraper. Spoon into serving dishes or prepared pie shell. Chill until firm. Makes 8 servings.
WACKY CAKE
This is from Mary Knipe at allrecipes, and begins, "Wacky cake is made without milk or eggs and is a moist, dark, and delicious chocolate cake. A brainchild of the Depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients. Frost with your favorite icing."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Servings: 10; Yield: 1 (8X8-inch) cake
To view this online, click here.
Ingredients
1-1/2 cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract
1 cup water
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Sift flour, sugar, cocoa powder, baking soda, and salt together in an 8x8-inch ungreased cake pan. Make 3 depressions in flour mixture; pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, then stir with a fork until well blended.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
GOLDEN GINGER CAKE
This recipe is from Alison Roman on The New York Times cooking site. For this recipe, Alison wrote, "Not your traditional gingerbread, this cake is flavored with familiar spices and enhanced with freshly grated ginger. (And yes, of course, there is still molasses.) Unlike a brittle cookie or dense loaf, this cake has the texture of what can only be described as a very good cake doughnut, crunchy on the outside and delightfully fluffy on the inside. It’s best served just warmed, with a generous helping of whipped cream or vanilla ice cream."
Total Time: 1 hour; Yield: 8 to 10 servings
This was featured in "Desserts That Bring the Party, but Not the Fuss", and can be viewed online at https://cooking.nytimes.com/recipes/1020710-golden-ginger-cake.
Ingredients
Nonstick cooking spray
Demerara sugar
2-3/4 cups all-purpose flour
1 tablespoon turmeric
1-1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1-1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup unsalted butter (1-1/2 sticks), at room temperature
1 cup light brown sugar
1/4 cup molasses
3 tablespoons finely grated fresh ginger
2 large eggs
1/2 cup buttermilk
1/4 cup vegetable or coconut oil, melted
Whipped cream or ice cream, for serving
Prepartion
Heat oven to 350 degrees. Spray a 9-inch springform pan, cake pan or tart pan with nonstick cooking spray (or grease with softened butter) and sprinkle with a bit of Demerara sugar to coat the interior of the pan; tap out excess and set aside.
In a medium bowl, whisk together flour, turmeric, salt, cinnamon, baking powder and baking soda; set aside.
Using a stand mixer or an electric mixer and a large bowl, beat together butter, brown sugar and molasses until the mixture is light, fluffy and the color of a very pale latte, 3 to 4 minutes. (Feel free to periodically scrape down the sides of the bowl with a spatula to make sure all the ingredients are mixing properly.) Add fresh ginger and beat to blend.
Add eggs, one at a time, until they are totally incorporated and the mixture looks extremely light and fluffy, almost like cake frosting, 5 or so minutes. (Be sure to wipe off any ginger that may have stuck to the beaters.)
Combine buttermilk and oil in a bowl or a measuring cup. With the mixer on low, beat 1/3 of the dry ingredients into the cake batter, followed by 1/2 of the buttermilk mixture. Repeat with 1/3 of the dry ingredients and the remaining buttermilk mixture. Finish by adding the remaining dry ingredients.
Pour cake batter into prepared pan and scatter with more Demerara sugar. Bake, rotating once or twice if your oven has hot spots or tends to be uneven, until the cake has started to pull away from the sides of the pan, it’s evenly golden brown on top and it springs back ever so slightly when pressed, 45 to 50 minutes.
Remove from oven and let cool on a wire rack if you have one. (If not, just let it cool away from the oven.) Do not remove cake from the pan until it is 100 percent cool. Serve with lightly whipped cream or the ice cream of your choice.
EGGNOG CRUMBLE COFFEE CAKE
This yumminess is from Macrina Bakery. It begins, "In the same way that pumpkin flavors are everywhere come late September, eggnog calls out the festive spirit of the winter holidays. This coffee cake is my twist on pound cake — spiked with rum and warm spices, topped with a crisp streusel. I like to make it for Christmas morning or holiday parties, especially with a mug of hot buttered rum or a glass of eggnog."
Makes one 9-inch x 5-inch pan loaf
To view this online, go to https://mailchi.mp/macrinabakery/macrina-recipe-of-the-month-eggnog-crumble-coffee-cake?e=c8b2de0f04.
Ingredients
Streusel Crumble
1/3 cup unbleached all-purpose flour
1/4 cup granulated sugar
1/2 tsp cinnamon, ground
1/2 tsp nutmeg, ground
2 Tbsp unsalted butter
2 tsp rum or brandy
Coffee Cake
2-1/4 cups unbleached all-purpose flour
2-1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg, ground
1/2 tsp cinnamon, ground
1/4 tsp cloves, ground
2 sticks unsalted butter, room temperature
1 cup granulated sugar
1/4 cup brown sugar
1 Tbsp pure vanilla extract
1 Tbsp rum or brandy
2 eggs
1-1/2 cups eggnog
Directions
Preheat oven to 350°F. Line a 9-inch x 5-inch loaf pan with parchment paper, allowing the ends to extend above the sides of the pan. Set aside.
Streusel Crumble
In the bowl of a stand mixer fitted with the paddle attachment, combine all the streusel ingredients. Mix on medium-low speed until the mixture is combined and has a coarsely crumbled texture. Transfer to a separate bowl and set aside.
Coffee Cake
In a medium bowl, sift together the flour, baking powder, salt, nutmeg, cinnamon, and cloves. Set aside.
In the stand mixer bowl, add the butter, granulated sugar, and brown sugar. Mix on medium speed for 3–5 minutes until fluffy. Add the vanilla extract and rum or brandy, mixing for an additional minute.
Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to be sure everything is incorporated.
On low speed, alternate adding the sifted dry ingredients and the eggnog to the batter in three additions. Mix until just incorporated. Scrape the sides of the bowl as needed.
Scoop the batter into the prepared loaf pan, smoothing the top. Sprinkle the streusel crumble evenly over the batter. Bake for 45–50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let cool for 1 hour. Lift it out using the parchment paper and enjoy!
Note: This coffee cake can be made in advance and frozen for up to 1 month, or wrapped tightly and kept at room temperature for up to 1 week.
BEIGNETS
This yumminess is from Kay Chun on The New York Times cooking site. For this recipe, Kay wrote, "The French might have been the first to deep-fry choux pastry, but it’s in New Orleans that beignets became a true mainstay in bakeries and cafes. This version is relatively easy to make at home: The yeast-leavened dough comes together quickly, is very forgiving to work with and fries up light and airy. The yeast must be fresh and active: Once stirred with warm water and sugar, let the mixture stand for 10 minutes. If the yeast is fresh, it will create a foamy, bubbly layer on top. (If this doesn’t happen, you’ll need to start over with new yeast.) You can cook the beignets in a Dutch oven or deep skillet, no deep-fryer necessary. To obtain the perfect puffs, fry the fritters in batches so they have plenty of room to cook evenly on all sides. Beignets are best eaten hot, buried in a blanket of powdered sugar."
Total Time: 45 minute, plus 3 hours' rising; Yield: About 3 dozen
To view this online, go to https://cooking.nytimes.com/recipes/1020038-beignets. While you're at it sign up for The New York Times cooking site, if you haven't already.
Ingredients
1-1/2 teaspoons active dry yeast
1/4 cup granulated sugar
3/4 cup warm water
1/2 cup whole milk
1 large egg
2 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
3-1/2 cups all-purpose flour, plus more for dusting
Vegetable oil, for greasing the bowl and deep-frying
Confectioners’ sugar, for dusting
Prepartion
In the bowl of a stand mixer fitted with a dough hook attachment, combine yeast, 1 tablespoon granulated sugar and warm water; use a fork to mix well. Let stand until foamy, about 10 minutes. Add milk, egg, butter, salt and remaining 3 tablespoons granulated sugar and beat with fork to blend. With machine on low speed, gradually add flour. Increase speed to medium and beat just until a smooth dough forms, about 5 minutes.
Lightly grease a large bowl with vegetable oil. Transfer dough to the prepared bowl and turn to coat dough in oil. Cover bowl with plastic wrap and let stand at room temperature until doubled in size and very puffy, about 3 hours.
In a Dutch oven or cast-iron skillet, heat 2 inches of oil over medium to 350 degrees. On a lightly floured surface, turn out dough and cut in half. Working with one piece at a time and using a lightly floured rolling pin, roll dough into a 10-by-8-inch rectangle (about 1/4-inch thick). Cut into 2-inch squares and transfer to a parchment-lined baking sheet. Repeat with remaining dough, transferring to a second parchment-lined sheet.
In batches, fry dough until puffed and golden underneath, about 2 minutes. Flip the beignets and fry until golden on second side, 1 minute more. Transfer beignets to a paper towel-lined baking sheet and let stand for 1 minute. Generously dust with confectioners’ sugar and serve warm.
CREAMY RICE PUDDING
Maybe ten years ago, this recipe was in several issues of Vegetarian Times in ads for Mahatma Rice. I'd lost track of the recipe, which I'd made several times for a certain someone who loved homemade rice pudding. I had to admit, it was definitely worth the time it took to fix it.
Ingredients
1-1/2 quarts 2% milk
1 cup sugar
1/2 cup Mahatma rice (see note)
1/2 cup raisins
1 teaspoon vanilla extract
Note: The recipe called for Mahatma, Water Maid, Carolina, or River rice.
Directions
Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat. Reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubble breaking only at the outside edge of the surface. After an hour, the rice should be soft.)
Add raisins, increase heat to medium heat, and cook, stirring frequently, until rice has absorbed most of the rest of the milkl, but not all, and the pudding is creamy (about 30 minutes longer).
Remove from heat and stir in vanilla extract. When cool, pudding will thicken, but will still be very creamy. Serve warm or well chilled. Serves 8.
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