Thursday Just Desserts
Today's yummy desserts include Cinnamon Baked Doughnuts and Pecan Pie. Enjoy!
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.
APPLE PIE
This yumminess is from Kierin Baldwin and Sam Sifton at The New York Times cooking enewsletter. For this recipe, Sam wrote, "In 2013, one of the great pie makers in New York City was Kierin Baldwin, the pastry chef at The Dutch in the SoHo neighborhood. This recipe is adapted from hers, for a plain apple pie. It benefits from heeding her advice to pre-cook the filling before baking. “Apple pies that have crunchy, raw apples in them are a pet peeve of mine,” Ms. Baldwin said. Peel and core the fruit, cut it into slices, then macerate them in a plume of sugar. Cook these soft with a splash of acid (like lemon juice or cider vinegar) and a hint of cinnamon and allspice, then add some starch to thicken the whole. Allow the mixture to cool completely before using it in the pie. (For everything you need to know to make the perfect pie crust, visit our pie guide.)"
Total Time: 1 hour 30 minutes; Yield: 8 servings
This was featured in "Eat: Pie Fidelity," and can be viewed online at https://cooking.nytimes.com/recipes/12320-apple-pie. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
2 tablespoons unsalted butter
2-1/2 pounds apples, peeled and cored, then cut into wedges (5 large honeycrisps will do it)
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 tablespoon apple cider vinegar
1 recipe all-purpose pie dough
1 egg, lightly beaten
Preparation
Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally.
Meanwhile, whisk together the spices, salt and ¾ cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes.
Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.)
Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter.
Fit this crust into a 9-inch pie plate, trimming it to leave a 1/2-inch overhang. Place this plate, with the dough, in the freezer. Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter.
Remove pie crust from freezer and put the cooled pie filling into it. Cover with remaining dough.
Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut four or so steam vents in the top of the crust.
Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two hours.
ORANGE RICOTTA COOKIES
This interesting recipe is from Betty Crocker, and begins, "Tired of making the same, old cookies? These cookie sandwiches are delightfully different. Both the cookies and the filling are made with whole milk ricotta cheese and fresh orange, for a light and fluffy texture and amazing fresh orange flavor. They are a great choice for baby or wedding showers, afternoon teas, or other gatherings where you want cookies that say, “special.” Only you need to know that it took just 45 minutes of hands-on time to make them!
"Hailing direct from our Cookie cookbook, these cuties look fancy, but really aren’t complicated to make. The orange-ricotta cookies are dipped in colored orange sugar for a bit of sparkle and crunch. Filled with a creamy, dreamy orange-ricotta filling, then garnished with candied orange slices and mint leaves to make them extra-special. The soft, tender cookies and creamy filling are an intoxicating combination of flavors and textures that will have your guests coming back for seconds!"
Prep Time: 45 minutes; Total Time: 3 hours 45 minutes; Servings: 48
To view this online, click here.
Ingredients
Cookies
1 cup granulated sugar
1/3 cup butter, softened
1 egg
1/4 cup whole milk ricotta cheese (from 8-oz container)
1 teaspoon grated orange zest
4-1/2 teaspoons fresh orange juice
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon orange gel food color
1 tablespoon water
Filling
3/4 cup powdered sugar
1/3 cup butter, softened
1/2 cup whole milk ricotta cheese (from 8-oz container)
2 teaspoons grated orange zest
Garnish
Candied orange slices, cut into small triangles, if desired
Small mint leaves, cut in half, if desired
Directions
In large bowl, beat 3/4 cup of the granulated sugar and 1/3 cup butter with electric mixer on medium speed until light and fluffy. Add egg and beat well. Beat in 1/4 cup ricotta cheese, 1 teaspoon orange zest, and the orange juice until well mixed. Add flour, baking powder, baking soda and salt; beat until well blended. Cover and refrigerate 1 hour.
Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
Onto cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart (dough will be sticky).
Bake for 9 to 11 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
In small resealable bag, add remaining 1/4 cup granulated sugar and the food color; seal bag and shake to color sugar. Transfer colored sugar to small bowl. Lightly brush tops of cookie with pastry brush dipped in water; dip tops in colored sugar; return sugar-side up to cooling rack for sugar to dry.
In medium bowl, mix powdered sugar and 1/3 cup butter until no lumps remain. Stir in 1/2 cup ricotta and 2 teaspoons orange zest until mixed well.
To assemble cookies, pipe or spread about 2 teaspoons filling on the flat side of one cookie; press flat side of another cookie to filling at one spot to look like an open clam. Press a piece of candied orange slice and mint leaf into filling for garnish and place on tray. Loosely cover and refrigerate about 30 minutes or until filling is firm.
PECAN PIE
This is from Vegetarian Times (November 2014, page 71), and begins, "Slow-cooked caramel makes a decadent egg-free pecan pie filling." Serves 12.
Ingredients
Crust
1-1/2 cups unbleached all-purpose flour
6 Tbs. vegan margarine, such as Earth Balance, melted
1-1/2 Tbs. unrefined sugar
1 tsp. ground cinnamon
1/4 tsp. sea salt
Filling
1 cup plain unsweetened soymilk
1 cup coconut milk
1-1/2 cups brown rice syrup
3/4 cup maple syrup
1 pinch sea salt
1 Tbs. arrowroot powder
3 cups whole pecans
Directions
To Make Crust: Coat 9-inch pie pan with oil. Stir together all ingredients and 6 Tbs. water in large bowl until down forms. Shape dough into ball, then roll out to 12-inch circle on floured work surface. Press dough into prepared pie pan, and trim edges, leaving 1-inch overhang. Tuck overhanging dough underneath itself to form a thick edge that is even with rim, and flute as desired. Chill 1 hour.
To Make Filling: Combine soymilk, coconut milk, brown rice syrup, maple syrup, and salt in saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 1 hour 20 minutes, or until dark caramel in color. Stir in arrowroot powder.
Preheat oven to 350 degrees F. Stir pecans into Filling. Pour into prepared crust, and bake 30 to 35 minutes, or until crust and filling are lightly browned. Cool 2 hours before serving.
CINNAMON ICE CREAM
This is from Vegetarian Times (November 2014, page 71), and begins, "This barely sweet treat plays off the intense caramel flavors of the Pecan Pie." Serves 12
Ingredients
1 whole vanilla bean
1 cup plain unsweetened soymilk
1 cup soy creamer
1/2 cup safflower oil
1 cup coconut milk
1 tsp. ground cinnamon
Directions
Split vanilla bean lengthwise with knife. Scrape vanilla seeds into blender, and add remaining ingredients. (Save vanilla pod for another use.) Blend 2 minutes, then strain mixture through fine sieve. Freeze in ice cream maker according to manufacturer's directions. Keep frozen until ready to use.
CINNAMON BAKED DOUGHNUTS
This is from Ina Garten of the Food Network show, Barefoot Contessa.
Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts
To view this online, click here.
Ingredients
Baking spray with flour, such as Baker's Joy
2 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1-1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the topping:
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
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.
APPLE PIE
This yumminess is from Kierin Baldwin and Sam Sifton at The New York Times cooking enewsletter. For this recipe, Sam wrote, "In 2013, one of the great pie makers in New York City was Kierin Baldwin, the pastry chef at The Dutch in the SoHo neighborhood. This recipe is adapted from hers, for a plain apple pie. It benefits from heeding her advice to pre-cook the filling before baking. “Apple pies that have crunchy, raw apples in them are a pet peeve of mine,” Ms. Baldwin said. Peel and core the fruit, cut it into slices, then macerate them in a plume of sugar. Cook these soft with a splash of acid (like lemon juice or cider vinegar) and a hint of cinnamon and allspice, then add some starch to thicken the whole. Allow the mixture to cool completely before using it in the pie. (For everything you need to know to make the perfect pie crust, visit our pie guide.)"
Total Time: 1 hour 30 minutes; Yield: 8 servings
This was featured in "Eat: Pie Fidelity," and can be viewed online at https://cooking.nytimes.com/recipes/12320-apple-pie. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, guides, and more.
Ingredients
2 tablespoons unsalted butter
2-1/2 pounds apples, peeled and cored, then cut into wedges (5 large honeycrisps will do it)
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 tablespoon apple cider vinegar
1 recipe all-purpose pie dough
1 egg, lightly beaten
Preparation
Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally.
Meanwhile, whisk together the spices, salt and ¾ cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes.
Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.)
Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter.
Fit this crust into a 9-inch pie plate, trimming it to leave a 1/2-inch overhang. Place this plate, with the dough, in the freezer. Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter.
Remove pie crust from freezer and put the cooled pie filling into it. Cover with remaining dough.
Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut four or so steam vents in the top of the crust.
Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two hours.
ORANGE RICOTTA COOKIES
This interesting recipe is from Betty Crocker, and begins, "Tired of making the same, old cookies? These cookie sandwiches are delightfully different. Both the cookies and the filling are made with whole milk ricotta cheese and fresh orange, for a light and fluffy texture and amazing fresh orange flavor. They are a great choice for baby or wedding showers, afternoon teas, or other gatherings where you want cookies that say, “special.” Only you need to know that it took just 45 minutes of hands-on time to make them!
"Hailing direct from our Cookie cookbook, these cuties look fancy, but really aren’t complicated to make. The orange-ricotta cookies are dipped in colored orange sugar for a bit of sparkle and crunch. Filled with a creamy, dreamy orange-ricotta filling, then garnished with candied orange slices and mint leaves to make them extra-special. The soft, tender cookies and creamy filling are an intoxicating combination of flavors and textures that will have your guests coming back for seconds!"
Prep Time: 45 minutes; Total Time: 3 hours 45 minutes; Servings: 48
To view this online, click here.
Ingredients
Cookies
1 cup granulated sugar
1/3 cup butter, softened
1 egg
1/4 cup whole milk ricotta cheese (from 8-oz container)
1 teaspoon grated orange zest
4-1/2 teaspoons fresh orange juice
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon orange gel food color
1 tablespoon water
Filling
3/4 cup powdered sugar
1/3 cup butter, softened
1/2 cup whole milk ricotta cheese (from 8-oz container)
2 teaspoons grated orange zest
Garnish
Candied orange slices, cut into small triangles, if desired
Small mint leaves, cut in half, if desired
Directions
In large bowl, beat 3/4 cup of the granulated sugar and 1/3 cup butter with electric mixer on medium speed until light and fluffy. Add egg and beat well. Beat in 1/4 cup ricotta cheese, 1 teaspoon orange zest, and the orange juice until well mixed. Add flour, baking powder, baking soda and salt; beat until well blended. Cover and refrigerate 1 hour.
Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
Onto cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart (dough will be sticky).
Bake for 9 to 11 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
In small resealable bag, add remaining 1/4 cup granulated sugar and the food color; seal bag and shake to color sugar. Transfer colored sugar to small bowl. Lightly brush tops of cookie with pastry brush dipped in water; dip tops in colored sugar; return sugar-side up to cooling rack for sugar to dry.
In medium bowl, mix powdered sugar and 1/3 cup butter until no lumps remain. Stir in 1/2 cup ricotta and 2 teaspoons orange zest until mixed well.
To assemble cookies, pipe or spread about 2 teaspoons filling on the flat side of one cookie; press flat side of another cookie to filling at one spot to look like an open clam. Press a piece of candied orange slice and mint leaf into filling for garnish and place on tray. Loosely cover and refrigerate about 30 minutes or until filling is firm.
PECAN PIE
This is from Vegetarian Times (November 2014, page 71), and begins, "Slow-cooked caramel makes a decadent egg-free pecan pie filling." Serves 12.
Ingredients
Crust
1-1/2 cups unbleached all-purpose flour
6 Tbs. vegan margarine, such as Earth Balance, melted
1-1/2 Tbs. unrefined sugar
1 tsp. ground cinnamon
1/4 tsp. sea salt
Filling
1 cup plain unsweetened soymilk
1 cup coconut milk
1-1/2 cups brown rice syrup
3/4 cup maple syrup
1 pinch sea salt
1 Tbs. arrowroot powder
3 cups whole pecans
Directions
To Make Crust: Coat 9-inch pie pan with oil. Stir together all ingredients and 6 Tbs. water in large bowl until down forms. Shape dough into ball, then roll out to 12-inch circle on floured work surface. Press dough into prepared pie pan, and trim edges, leaving 1-inch overhang. Tuck overhanging dough underneath itself to form a thick edge that is even with rim, and flute as desired. Chill 1 hour.
To Make Filling: Combine soymilk, coconut milk, brown rice syrup, maple syrup, and salt in saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 1 hour 20 minutes, or until dark caramel in color. Stir in arrowroot powder.
Preheat oven to 350 degrees F. Stir pecans into Filling. Pour into prepared crust, and bake 30 to 35 minutes, or until crust and filling are lightly browned. Cool 2 hours before serving.
CINNAMON ICE CREAM
This is from Vegetarian Times (November 2014, page 71), and begins, "This barely sweet treat plays off the intense caramel flavors of the Pecan Pie." Serves 12
Ingredients
1 whole vanilla bean
1 cup plain unsweetened soymilk
1 cup soy creamer
1/2 cup safflower oil
1 cup coconut milk
1 tsp. ground cinnamon
Directions
Split vanilla bean lengthwise with knife. Scrape vanilla seeds into blender, and add remaining ingredients. (Save vanilla pod for another use.) Blend 2 minutes, then strain mixture through fine sieve. Freeze in ice cream maker according to manufacturer's directions. Keep frozen until ready to use.
CINNAMON BAKED DOUGHNUTS
This is from Ina Garten of the Food Network show, Barefoot Contessa.
Level: Easy; Total: 35 min; Active: 15 min; Yield: 12 doughnuts
To view this online, click here.
Ingredients
Baking spray with flour, such as Baker's Joy
2 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1-1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
For the topping:
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
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